tag:blogger.com,1999:blog-13074754914517163082024-03-18T18:15:36.898-04:00Cooking with JoeyMichaelhttp://www.blogger.com/profile/04064387977113728146noreply@blogger.comBlogger1139125tag:blogger.com,1999:blog-1307475491451716308.post-86040207898146240332024-03-18T00:00:00.064-04:002024-03-18T18:14:33.577-04:00Joey's Pickled Garlic<div style="text-align: left;"> </div><div style="text-align: left;"> <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8XkPaqlj7lvjjeaShDClTz7cBz9dNUrLOi4gHyTJGplvbjakSfX3prBQh-c_F7_LkMUUY4JU2DVhW6OUI8WXWX9dVm5H_x7pUbXLGeSdmq-a6JuKdLWpjP6VVl64Yt2Y2tfoanirQQ-SXg070I508dELZrL_vEeAVL9aeXXu3eHVtyOR3BDWulDdznH78/s3791/IMG_2516.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="895" data-original-width="3791" height="139" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8XkPaqlj7lvjjeaShDClTz7cBz9dNUrLOi4gHyTJGplvbjakSfX3prBQh-c_F7_LkMUUY4JU2DVhW6OUI8WXWX9dVm5H_x7pUbXLGeSdmq-a6JuKdLWpjP6VVl64Yt2Y2tfoanirQQ-SXg070I508dELZrL_vEeAVL9aeXXu3eHVtyOR3BDWulDdznH78/w541-h139/IMG_2516.jpeg" width="541" /></a></div><br /></div><div style="text-align: left;"> </div><div style="text-align: left;"> A few weeks ago, my nephew, Dan (aka Daniel Boone), sent me a picture of one of his favorite things... a jar of pickled garlic. I said "oh, I could make that for you, no sweat!" So I went to Amazon and ordered a big bag of already peeled garlic, and when it arrived I started throwing pickling ingredients into a pot. I figured, how hard can it be, right? Pickling anything is just about as easy as it gets! I asked him if he wanted it more on the sweet side or more savory? More savory won the coin toss, and this is where I landed. (I still added just a little bit of sugar, just to balance everything. )</div><div style="text-align: left;">OMG it turned out so good!</div><div style="text-align: left;"> So now, just like pickling anything, the longer you let it stay, the better it tastes. Danial Boone's birthday is in a few weeks, so it'll be perfect by then!! Boom. <br /></div><div style="text-align: left;">Oh, one other thing... This recipe filled EIGHT pint jars. If you have no need for that much pickled garlic in your life, feel free to cut the recipe down to suit your needs. Great then. <br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"> </div><div style="text-align: left;"> </div><div style="text-align: left;"> </div><div style="text-align: left;">5 lbs peeled whole garlic cloves</div><div style="text-align: left;">4 cups apple cider vinegar</div><div style="text-align: left;">3 cups white vinegar</div><div style="text-align: left;">1 cup sugar</div><div style="text-align: left;">1 tsp crushed red pepper flakes</div><div style="text-align: left;">1 tbs pickling spice blend</div><div style="text-align: left;">1 tsp celery seed</div><div style="text-align: left;">1 tsp yellow mustard seeds</div><div style="text-align: left;">1 tsp dried dill weed <br /></div><div style="text-align: left;">1/2 tsp cracked black pepper corns</div><div style="text-align: left;">3 bay leaves</div><div style="text-align: left;"> </div><div style="text-align: left;"> </div><div style="text-align: left;"> </div><div style="text-align: left;">Wash and rinse 8 pint size mason jars. Fill each jar with whole raw cloves of garlic.<br /></div><div style="text-align: left;">In a medium pot, place all pickling ingredients. Simmer over medium heat for about 10 minutes, making sure all the sugar is dissolved. Let cool slightly. Pour vinegar mixture over garlic to fill each jar. </div><div style="text-align: left;">Place two piece lids on each jar. Store in the fridge for several weeks. <br /></div><div style="text-align: left;">To seal the jars: After pouring the warm vinegar over the garlic, use a skewer or chopstick to get out all the air bubbles, adjust the level of brine to one inch head space, then process the jars in a water bath canner for 20 minutes. Remove to a cloth lined tray or countertop until completely cooled, (several hours or overnight.) Best to leave them to marinate for a few weeks before cracking into them!</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;">Tips:</div><div style="text-align: left;">If you're not familiar with water bath canning, it's easy to learn. Just watch a few youtube videos. You'll be canning like a pro in no time. </div><div style="text-align: left;">Feel free to adjust the flavors. If you want it sweeter, add up to another cup of sugar. </div><div style="text-align: left;">if you want more heat, add a hot pepper to each jar, or add some more crushed red pepper flakes. </div><div style="text-align: left;">Don't like apple cider vinegar? Use any kind you like! Just be sure that it's 5% acidity if you plan to do the water bath canning. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">Oh wait! I forgot to mention one other thing!</div><div style="text-align: left;">It doesn't happen all the time, but it's very possible that your garlic might turn blue when you pickle it. Yup! It's a thing! Blue garlic. Like, BRIGHT BLUE. But fear not! This is perfectly natural and perfectly edible!</div><div style="text-align: left;">It's caused by an enzyme in the garlic that reacts with any kind of acid. You might have experienced this in your regular cooking when you add lemon juice to your garlic. Crazy, huh? True story. <br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"> </div><div style="text-align: left;"> <br /></div><div style="text-align: left;"> </div><div style="text-align: left;"> <br /></div>Joeyhttp://www.blogger.com/profile/02028323720811886392noreply@blogger.com0tag:blogger.com,1999:blog-1307475491451716308.post-26911308436104600882024-03-04T12:21:00.001-05:002024-03-04T12:21:43.473-05:00Slow Cooker Korean Beef<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfBlgMf9MTGisfeGEJB7w5AS2BKn4RvoTPVFo_TRQoKmvbVXYarCM9vrrUmv5FWiyGUBv28xvF5_d2p7rJt987x_8LJIKAGL5WQJ3jMyiWkBmA6zsgG3pDMgzsiHOfYDDhR0spMabZNpAQUhZuFGzQn74166K4ywEitWc4_IpmxM6WMFe4Jd9vORxm6UgR/s4032/IMG_2483.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="348" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfBlgMf9MTGisfeGEJB7w5AS2BKn4RvoTPVFo_TRQoKmvbVXYarCM9vrrUmv5FWiyGUBv28xvF5_d2p7rJt987x_8LJIKAGL5WQJ3jMyiWkBmA6zsgG3pDMgzsiHOfYDDhR0spMabZNpAQUhZuFGzQn74166K4ywEitWc4_IpmxM6WMFe4Jd9vORxm6UgR/w464-h348/IMG_2483.jpeg" width="464" /></a></div><p></p><div style="text-align: left;"> </div><div style="text-align: left;"> This year, the Summer Olympics are being held in Paris, France. So, naturally, I decided to host a party to celebrate! Actually, we used to have parties all the time to celebrate the Olympics Opening Ceremonies, but it's been a while. So I decided to bring it back this year. It's always so exciting to see the lighting of the Olympic Cauldron, and of course The Parade of Nations (Tonga's shirtless flag bearer anyone??)</div><div style="text-align: left;"> So, in addition to having several screens for viewing, my party will also feature a smorgasbord of different international foods. Normally, I would choose just a few things for a cohesive menu, but for this party, all bets are off. It'll be a huge variety of International foods for everyone to sample. I've already decided on a few things.. but I'm still looking for other recipes to include. And that brings me to this one!!!</div><div style="text-align: left;"> OMG... I need to say right off the bat that this is one of my favorite dishes that I've made in quite a long time! It's sweet, it's savory, and it has HUGE flavor. I found it on a website called The Recipe Critic, and it's SUPER easy to throw together. I did tweak it ever so slightly, just because I thought the soy sauce and the brown sugar were just slightly too much, and this is a better balance. But other than that, it's perfect!!!! Seriously, I couldn't stop eating it. So, there we go! I think this wins a place on the Olympic Menu! Hmm.... which other countries to feature? Definitely some Italian and German dishes ... and, of course, France! Maybe I'll make some French pastries for dessert.... Hmm.. So many options! </div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;">1-2 lbs London Broil, Flank, or Skirt Steak<br />2 tbs baking soda<br />2 tbs toasted sesame oil<br />1 tsp minced garlic<br />1/2 cup soy sauce</div><div style="text-align: left;">1 cup beef broth</div><div style="text-align: left;">1/2 cup brown sugar<br />1/2 cup chopped onion<br />1/2 tsp crushed red pepper flakes (or to taste)<br />1/4 cup corn starch<br />Sesame seeds and sliced scallions for garnish<br /><br /> Using a very sharp knife, slice the meat against the grain into small bite-sized pieces. Place the slices in a bowl, sprinkle with baking soda. Toss well. Cover and place the bowl in the fridge for about 30 minutes. </div><div style="text-align: left;">In the meantime, in a slow cooker, stir together the toasted sesame oil, garlic, soy sauce, beef broth, brown sugar, chopped onions, and crushed red pepper flakes. <br />Remove the beef from the fridge. Rinse the beef very well under cold running water. Use a clean tea towel to pat dry. Now toss the beef strips with cornstarch and add to the slow cooker. Stir until well coated with mixture. Set your slow cooker to low, cook for 5-6 hours. Serve over rice. <br />Garnish with sesame seeds and sliced scallions. <br /><br /><br /><br />Tips:<br />-- Be sure to marinate the beef in the baking soda as directed. This technique is called "velvetting" , and it's the key to making melt-in-your-mouth-tender beef.<br />--After your beef is cooked, if the sauce isn't thickened to your liking, mix a few more tablespoons of cornstarch in some COLD water. Stir it into the sauce, turn your slow cooker to high. It will gradually thicken. <br /><br /><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"> <br /></div><div style="text-align: left;"> <br /></div>Joeyhttp://www.blogger.com/profile/02028323720811886392noreply@blogger.com0tag:blogger.com,1999:blog-1307475491451716308.post-87035584237901003402024-03-04T00:00:00.000-05:002024-03-04T00:09:21.887-05:00Slow Cooker Leg of Lamb<div style="text-align: left;"> <br /></div><div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTOsIuh9MSPvkyXTaMwzkJC42rw6dC8d3496W3ObCfsNE4JzEIViUrjIEZiVlI6R3i2AO9qANhpQQ4NZTu95zu1zXCMBQBaJTvujggDlVznBWxokuHNDP3vdudjxo9vpU7PPuktfwKofaymYOES3osDcvgDULfvhufBPWTYYRkrUkj_mSq3q5TvaSrLg/s4032/IMG_1532.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="344" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTOsIuh9MSPvkyXTaMwzkJC42rw6dC8d3496W3ObCfsNE4JzEIViUrjIEZiVlI6R3i2AO9qANhpQQ4NZTu95zu1zXCMBQBaJTvujggDlVznBWxokuHNDP3vdudjxo9vpU7PPuktfwKofaymYOES3osDcvgDULfvhufBPWTYYRkrUkj_mSq3q5TvaSrLg/w461-h344/IMG_1532.jpeg" width="461" /></a></div><div style="text-align: left;"><br /></div><div style="text-align: left;"> </div><div style="text-align: left;"> Not too long ago, a friend was kind enough to gift me a huge leg of lamb. (Yes, I have pretty awesome friends!) My first thought was "ok.. I've never cooked a leg of lamb before... how am I gonna tackle this?" It sounds a little daunting doesn't it? Seriously, the only lamb dish I've ever made was a stew that I made from cut up pieces of lamb stew meat (which was AMAZING btw) but it wasn't an entire leg roast. </div><div style="text-align: left;"> But then I thought of the slow cooker. That makes easy work out of a pot roast or a pulled pork, right? How hard can it be? I'm sure it would be the same thing with lamb. So that's exactly what I did! This recipe is the same exact thing as one would do for a beef roast, and it all works perfectly with lamb. Potatoes, carrots, onions, fresh and/or dry herbs, and few seasonings.. that's all there is to it!</div><div style="text-align: left;"> This is the perfect thing for your Easter holiday meal, but it would be equally good for any week night dinner. No muss no fuss! Doesn't seem so daunting now, does it?! <br /></div><div style="text-align: left;"> So the next time a friend gifts you a four-pound leg of lamb, now you know what to do! </div><div style="text-align: left;"> </div><div style="text-align: left;"> </div><div style="text-align: left;">1 4lb leg of lamb </div><div style="text-align: left;">1 onion, roughly chopped<br /></div><div style="text-align: left;">4 or 5 potatoes, cut into quarters or eighths </div><div style="text-align: left;">1 lb carrots, peeled and cut into chunks (can also use baby carrots)<br /></div><div style="text-align: left;">a few springs fresh thyme or a tsp dried thyme leaves</div><div style="text-align: left;">1 few sprigs fresh rosemary or a big pinch of dried rosemary leaves</div><div style="text-align: left;">a good pinch each of salt and pepper</div><div style="text-align: left;">2 or 3 bay leaves</div><div style="text-align: left;">5 or 6 cloves garlic, minced</div><div style="text-align: left;">1 cup of chicken broth</div><div style="text-align: left;">a few splashes of Worcestershire sauce</div><div style="text-align: left;">1 cup of red wine, or a few splashes of good balsamic vinegar</div><div style="text-align: left;"> </div><div style="text-align: left;"> <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-MT-krtiE-5z3X9LVnpplQ_EwLgyAc4orc0369bupOYRMeYAacV5FRf2nSdVV5pRoeCac60EZNCPhwz1diJ40Ryt__LUUQ14WQ8EGyK6RToLu7bPrzhzUX8MPDrLtqoD7JMkUmVCAPJh1cRwMa_YaDSBmzvyq9lso7BGAJJGDb4eim5ZQGfCKAoJAkw/s4032/IMG_1530.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-MT-krtiE-5z3X9LVnpplQ_EwLgyAc4orc0369bupOYRMeYAacV5FRf2nSdVV5pRoeCac60EZNCPhwz1diJ40Ryt__LUUQ14WQ8EGyK6RToLu7bPrzhzUX8MPDrLtqoD7JMkUmVCAPJh1cRwMa_YaDSBmzvyq9lso7BGAJJGDb4eim5ZQGfCKAoJAkw/s320/IMG_1530.jpeg" width="320" /></a></div><br /></div><div style="text-align: left;"> </div><div style="text-align: left;"> </div><div style="text-align: left;">Place all ingredients in a large slow cooker.</div><div style="text-align: left;">Cover and cook for 8 or 9 hours on low. </div><div style="text-align: left;">Remove all items from the slow cooker to a large serving platter.</div><div style="text-align: left;">Discard sprigs of herbs and bay leaves.<br /></div><div style="text-align: left;">Slice the meat. It will be fall-apart tender. <br /></div><div style="text-align: left;">Using a ladle, spoon away some of the fat from the liquid in the pot. <br /></div><div style="text-align: left;">Make a slurry of about 1/2 cup COLD water or chicken broth and a couple tbs flour. Vigorously stir the slurry into the liquid and turn the slow cooker to high. Let it thicken for about a half hour or until desired consistency. Season with salt and pepper. Pour gravy over all and serve.<br /></div><div style="text-align: left;"> </div><div style="text-align: left;"> </div><div style="text-align: left;">Tips:</div><div style="text-align: left;">If you want to, you can brown the lamb on all sides in a hot pan before you add it to the slow cooker. That makes a deeper richer flavor, but it's still delicious even if you don't. I didn't feel like washing a pan this morning, so I just threw everything into the slow cooker, boom, done.</div><div style="text-align: left;">Instead of cooking all day on low, you can cook it on high for 4-5 hours. Personally, I think low and slow is the better way to go. It really takes a while for that meat to break down and fall off the bone.<br /></div><div style="text-align: left;">Use any kind of root vegetables you like. I used carrots and potatoes because I had them on hand, but feel free to use parsnips or turnips, anything you like!</div><div style="text-align: left;">When you make the gravy, be sure to use COLD water or broth to make the slurry. If you use hot water or just throw flour into the hot liquid, the flour will clump and you'll have lumpy gravy. Nope!<br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"> <br /></div>Joeyhttp://www.blogger.com/profile/02028323720811886392noreply@blogger.com0tag:blogger.com,1999:blog-1307475491451716308.post-16960846836369747942024-02-22T00:00:00.001-05:002024-02-22T18:51:10.605-05:00Pulled Pork and Sweet Potato Casserole<div style="text-align: left;"> <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwRKDZFwrQXAOYNiqOsfVdUYm36BnH8yU2r9WwnLKXmIzDF1Ro3vHzwp_F3BWA7ZN9hhJHq60-mwkK02oJvBYAvywed5XhdIfpBMbk3dpK1eDNq2jmEsCHQ6YUJqJEg7e6CG4B10CGTasopQSpCMTX-GTgmGcODSg7Xr7GlZ5iUAvxig7prITtNa9arYla/s3677/IMG_2440.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2758" data-original-width="3677" height="339" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwRKDZFwrQXAOYNiqOsfVdUYm36BnH8yU2r9WwnLKXmIzDF1Ro3vHzwp_F3BWA7ZN9hhJHq60-mwkK02oJvBYAvywed5XhdIfpBMbk3dpK1eDNq2jmEsCHQ6YUJqJEg7e6CG4B10CGTasopQSpCMTX-GTgmGcODSg7Xr7GlZ5iUAvxig7prITtNa9arYla/w453-h339/IMG_2440.jpeg" width="453" /></a></div></div><div style="text-align: left;"> </div><div style="text-align: left;"> </div><div style="text-align: left;"> Lately I've been seeing Youtubers and Tiktockers participating in a month-long collaboration known as the "pantry challenge." Have you heard of it? Basically, it means you're being challenged to use what you already have in the pantry, for an entire month, instead of constantly ordering take out, or running back and forth to the store a million times a week. This way, you won't spend as much money, and hopefully you won't waste as much. Frankly, I think it sounds like a GREAT idea. (A much better one than "Dry January" if you ask me, but I digress). It also gives you a chance to clean out the fridge, rearrange or reorganize your pantry shelves, and rediscover what canned or packaged goods are hiding on the shelf in the back where no one can reach. </div><div style="text-align: left;"> So I took idea and ran with it, just to see what kind of new something I could come up with, just from leftovers and pantry items. And this recipe is where I landed! It's basically a spin on a Cottage or Shepherds' Pie, only instead of beef or lamb, I added shredded pork, and I used sweet potatoes instead of white ones. It turned out great!! It's hearty, comforting, feeds a crowd, and hits the spot on a chilly February night! And I used up a bunch of items that were leftover. It was the perfect round two!<br /></div><div style="text-align: left;"> So, whadya think? Are you up for the Pantry Challenge? Go for it! I'll bet you'll be glad you did! Also, try this recipe. I know you'll love it! (I think I ate half of it on the very first night! lol) </div><div style="text-align: left;">Great then! Good times. <br /></div><div style="text-align: left;"> </div><div style="text-align: left;"> </div><div style="text-align: left;"> </div><div style="text-align: left;"> </div>1 stick butter<br /><div style="text-align: left;">1 medium onion, roughly chopped</div><div style="text-align: left;">2 tart apples, peeled, cored, and sliced</div><div style="text-align: left;">A small bag frozen peas and carrots, or as much as you like</div><div style="text-align: left;"><div style="text-align: left;">1-2 lbs shredded pork </div><div style="text-align: left;">1 tbs roasted chicken flavor Better Than Bouillon (optional)<br /></div><div style="text-align: left;">A slurry made from 1 small can cold chicken broth plus 3 tbs flour</div></div><div style="text-align: left;">1 tsp dried thyme leaves or poultry seasoning</div><div style="text-align: left;">a shakes of Worcestershire sauce</div><div style="text-align: left;">1/2 tsp garlic powder<br /></div><div style="text-align: left;">1 tsp kosher salt </div><div style="text-align: left;">1/2 tsp cracked black pepper</div><div style="text-align: left;">3 or 4 medium sized sweet potatoes, boiled, peeled, and mashed</div><div style="text-align: left;"> 1/2 cup EACH of Panko bread crumbs and grated Parmesan cheese</div><div style="text-align: left;"> </div><div style="text-align: left;"> </div><div style="text-align: left;"> </div><div style="text-align: left;">In a large skillet or saucepan, melt butter. Add onions and apples. Saute until softened. Add frozen vegetables and pulled pork. Give everything a good stir and bring the pan back up to heat. Now add your bouillon and slurry of chicken broth and flour, dried thyme leaves, and salt and pepper. Stir well until it begins to thicken. Pour skillet into large casserole dish. Top with large spoonfuls of mashed sweet potatoes. Use a spatula to spread the potatoes across the entire casserole. Sprinkle with Panko bread crumbs and Parmesan cheese on top. Bake in a preheated 350ºF oven until everything is well heated through and bubbly. </div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;">Tops:</div><div style="text-align: left;">Be sure to season everything well enough. The potatoes, apples, peas, and carrots are all very sweet, so you need enough of the savory ingredients to balance everything out. For a little extra savory note, you can add shredded sharp Cheddar cheese to the mashed potatoes before spreading them on top. <br /></div>Don't like peas and carrots? Use green beans. Not a fan of green veggies? Try some adding some corn. Don't have any sweet potatoes? Use white potatoes. Better yet, use your leftover mashed potatoes or even white rice. The point is to use up what you have leftover!<br /><div style="text-align: left;"> <br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"> <br /></div>Joeyhttp://www.blogger.com/profile/02028323720811886392noreply@blogger.com0tag:blogger.com,1999:blog-1307475491451716308.post-85890749067365393472024-01-15T00:00:00.002-05:002024-01-15T13:56:10.354-05:00Coca Cola Braised Chicken<div style="text-align: left;"> <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8t4wKOWusqcS2GqWB9c-d1AuTm_Ejk-U3UsTNcyE2jkzQ3jK8n9Ld1XTd-YSFXb-hZoL_0V1gb5Fnf5YwT966cQexjLNcDQB20QDZ0jcNIm4M5-R7QrJfwXHscZ_2W46Wgz_Te_09ctc7e0qTDto4eNZ2JJfjFQ5rt7hyphenhyphen-JP1LXcdhIMNlRA_QevYn199/s4032/IMG_2372.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="338" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8t4wKOWusqcS2GqWB9c-d1AuTm_Ejk-U3UsTNcyE2jkzQ3jK8n9Ld1XTd-YSFXb-hZoL_0V1gb5Fnf5YwT966cQexjLNcDQB20QDZ0jcNIm4M5-R7QrJfwXHscZ_2W46Wgz_Te_09ctc7e0qTDto4eNZ2JJfjFQ5rt7hyphenhyphen-JP1LXcdhIMNlRA_QevYn199/w451-h338/IMG_2372.jpeg" width="451" /></a></div></div><div style="text-align: left;"><br /></div><div style="text-align: left;">Ok, I have a question for you. </div><div style="text-align: left;">Do you know what it is to BRAISE? </div><div style="text-align: left;">Braising is a cooking technique where you fry something then cover it and slowly stew it in just a little bit of liquid. It makes for the MOST tender fall-off-the-bone meats you've ever tasted and I'm a huge fan, especially when it comes to chicken or ribs or tough cuts of beef. I love cooking things this way so much that I even have a wide shallow cast iron pot and it's called a braiser!</div><div style="text-align: left;"> And that brings me to this recipe! I happened to be watching videos from my favorite Youtubers, and I found this one from Miss Lori over at Whippoorwill Holler. It looked so good, I immediately went to the store to get some chicken thighs (which are my favorite) and made it that very night. It's absolutely DELICIOUS and it smells SO good while it's cooking. It turned out great! The chicken was so tender and OMG can we talk about the sauce???? I poured it over some mashed potatoes but it would be equally good over rice. It has such a great flavor!</div><div style="text-align: left;"> Now, I know you must be thinking that it's gotta be pretty sweet with all that coco cola and brown sugar, right? Trust me when I tell you... it's not overly sweet. It's just the perfect balance of sweet and savory. Looking at the ingredients, I originally thought it would be like a sweet and sticky BBQ sauce, but it's more savory than that. The paprika gives it an almost chili like flavor. It made me picture a cowboy cooking it over an open fire. So I ran with that idea and served it up with some potatoes and baked beans! </div><div style="text-align: left;">Absolutely delicious. I will surely be making this one again!<div style="text-align: left;">So, Thanx to Miss Lori for another great recipe. This just might be my new favorite!<br /></div></div><br /><div style="text-align: left;"><br /></div><div style="text-align: left;">1 whole chicken, cut up into individual parts<br />2 tbs oil<br />2 cans Coke or Dr.Pepper<br />1/2 cup ketchup<br />2 to 3 tbs brown sugar<br />3 tbs Worcestershire sauce<br />1 tsp oregano<br />1 tbs smoked paprika<br />1 tsp garlic powder<br />1 tsp onion powder<br />4 cloves garlic, minced <br />1 medium onion, chopped</div><div style="text-align: left;"><br /></div><div style="text-align: left;">In a wide heavy pan, heat your oil. Place your chicken pieces, skin side down, and brown on all sides. </div><div style="text-align: left;">Remove chicken pieces to a side plate. Add remaining ingredients, making sure to scrape up any browned bits in the pan. Place chicken pieces back in the pan including any accumulated juices. Cover. Place in a 300ºF oven for a good hour or until chicken is tender and falling off the bone. Remove lid, place the pan back on the stove top, and cook over low for an extra 15-20 minutes or until the sauce reduces. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">Note: You can also do this in a slow cooker. Literally follow everything as directed, and then throw everything in the slow cooker and cook on high for about 6 hours. </div><div style="text-align: left;">Another cooking option is just to add the chicken back to the pan as directed, cover it and let it simmer on the stove top over low heat for about an hour. Be sure to turn the chicken pieces over about every 15 minutes. </div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;">Tips:</div><div style="text-align: left;">Be sure to use regular Coke and not any variation of Diet Coke. It's the sugar that you want and it makes for a deeper more caramelized flavor. <br /></div><div style="text-align: left;">Miss Lori used a whole chicken, cut up into pieces, but I just used thighs. Why? Because I like them best!</div><div style="text-align: left;">This recipe is conducive to tweaking and making your own. Would you like it to be more savory? Add cumin and/or chili powder. Would you like some heat? Add minced jalapenos or crushed red pepper flakes or a few shakes of Tabasco or Sriracha. Would you like it to be more sweet and sticky? Add some more brown sugar or maple syrup or molasses. </div><div style="text-align: left;">You do you!<br /></div>Joeyhttp://www.blogger.com/profile/02028323720811886392noreply@blogger.com0tag:blogger.com,1999:blog-1307475491451716308.post-58934900101656456712023-10-28T00:00:00.001-04:002023-10-28T13:41:24.193-04:00Caramel Pumpkin Oatmeal Squares<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgA7wGSGW9ypVvyf1gTnzH4Wl5jWwVN4CzqFr_L5TXJnyswNHIis07Xz0VYWFJMHPJvAoqZEkMDsN9ec1-wZIidoKbsal8VtuSlLmiDSzhaLODzkUul6OOt7pEz3uszCRFQBQ3yJTyi2qnD/s1600/65F39185-75BF-47AB-B251-DB751D1C9325_1_201_a.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgA7wGSGW9ypVvyf1gTnzH4Wl5jWwVN4CzqFr_L5TXJnyswNHIis07Xz0VYWFJMHPJvAoqZEkMDsN9ec1-wZIidoKbsal8VtuSlLmiDSzhaLODzkUul6OOt7pEz3uszCRFQBQ3yJTyi2qnD/s400/65F39185-75BF-47AB-B251-DB751D1C9325_1_201_a.jpeg" width="400" /></a></div><div style="text-align: left;"> </div><div style="text-align: left;"> Here's an easy dessert that is perfect for all your little ghouls and goblins. Firstly, it's what I call a "picky uppy" dessert, which means you can just grab it and go. And secondly, the recipe uses one of my favorite techniques: one dough is used for the bottom crust as well as the topping! That just makes things so much easier. And they're delicious! Sort of like a cross between a pumpkin square and an oatmeal cookie. It comes together pretty easily too. </div><div style="text-align: left;">Definitely keep this recipe readily available the next time you're feeling like a picky uppy pumpkin treat!</div><div style="text-align: left;"><br /></div><div style="text-align: left;"> <div class="col-xs-12">2
c.
flour</div><div class="col-xs-12">2
c.
old fashioned oats</div><div class="col-xs-12">1 1/2
c
firmly packed
light brown sugar</div><div class="col-xs-12">1
tsp
baking soda</div><div class="col-xs-12">1/2
tsp
salt</div><div class="col-xs-12">1 1/2
tsp cinnamon<a class="btn-link" href="https://www.mccormick.com/spices-and-flavors/herbs-and-spices/spices/cinnamon-ground"><br /></a></div><div class="col-xs-12">3/4
tsp ground ginger<a class="btn-link" href="https://www.mccormick.com/spices-and-flavors/herbs-and-spices/spices/ginger-ground"><br /></a></div><div class="col-xs-12">1/4
tsp nutmeg<a class="btn-link" href="https://www.mccormick.com/spices-and-flavors/herbs-and-spices/spices/nutmeg-ground"><br /></a></div><div class="col-xs-12">1
cup
(2 stick)
butter, melted</div><div class="col-xs-12">1
cup
canned
pumpkin</div><div class="col-xs-12">1
tsp vanilla extract<a class="btn-link" href="https://www.mccormick.com/spices-and-flavors/extracts-and-food-colors/extracts/pure-vanilla-extract"><br /></a></div><div class="col-xs-12">7
oz
(1/2 of 14-ounce package)
caramels, unwrapped</div><div class="col-xs-12">2
tbs
milk </div><div class="col-xs-12"> </div><div class="col-xs-12"> </div><div class="col-xs-12">Preheat oven to 350°F. </div><div class="col-xs-12">Mix flour, oats, sugar, baking soda, salt and spices in large bowl. Add butter; stir until mixture is well blended and forms coarse crumbs. Reserve 1/2 (about 2 1/4 cups) for the topping. Add pumpkin and vanilla to remaining mixture in bowl; stir until well blended. Press evenly into bottom of greased foil-lined 13x9-inch baking pan. Set aside.</div><div class="col-xs-12">Microwave caramels and milk in medium microwavable bowl on HIGH 2 to 3 minutes or until caramels are completely melted, stirring after every minute. Let stand 1 minute. Pour over pumpkin mixture in pan, spreading to within 1/2-inch of edges. Sprinkle with reserved crumb mixture.</div><div class="col-xs-12">Bake 30 to 35 minutes or until light golden brown. Cool in pan on wire rack. Lift from pan. Cut into bars.</div><div class="col-xs-12"><br /></div><div class="col-xs-12"><br /></div><div class="col-xs-12">Tips:</div><div class="col-xs-12">This recipe is from McCormick. Ya know, the spice people. And I'm sure they're very excited to have you use cinnamon, ginger, and nutmeg. But I like to just use a tbs of pumpkin pie spice blend. It's just easier. Usually I make my own, which also includes allspice, but you can also buy it already blended. And I always add more than the recipe says. But you do you! </div></div>Joeyhttp://www.blogger.com/profile/02028323720811886392noreply@blogger.com0tag:blogger.com,1999:blog-1307475491451716308.post-4117481674782850702023-09-11T00:00:00.001-04:002023-09-11T08:38:55.492-04:00Sausage and Spinach Skillet Supper<div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsWoZx0TPoOTBqMA1h9vHSj66CVmsU56R2KPCf7RYksBrriTqharzGxLa5T3fYQFZ92SCFWoyU76oUoy68ixuE6l7Z5gmibelZQfRU36pKPZ8OIv8r2CGS5WIEDh5PDkc9JF59kxsNRd5MRATWpg3yy9UZXd_Q0ZCKV2CMdo5Ads79Z4X2iGQQvcejRCUe/s4032/IMG_1928.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="351" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsWoZx0TPoOTBqMA1h9vHSj66CVmsU56R2KPCf7RYksBrriTqharzGxLa5T3fYQFZ92SCFWoyU76oUoy68ixuE6l7Z5gmibelZQfRU36pKPZ8OIv8r2CGS5WIEDh5PDkc9JF59kxsNRd5MRATWpg3yy9UZXd_Q0ZCKV2CMdo5Ads79Z4X2iGQQvcejRCUe/w468-h351/IMG_1928.jpeg" width="468" /></a></div><br /> </div><div style="text-align: left;"> Usually, when I'm trying a new dish, my first rule is to always follow the recipe. That was my original plan when I saw a certain recipe from Taste of Home. But then I thought of a bunch of changes I would want to make.. so I thought, ok, lets just improvise this one and see where it goes. </div><div style="text-align: left;">Do you every do that? </div><div style="text-align: left;">I just sort of decided what direction I wanted to go, and then started throwing things into the pan. </div><div style="text-align: left;"> I was originally going to use a smoked Andouille sausage, but then decided it might be too spicy. So I used mild Italian sausage instead. Then I thought of using my home canned collard greens, but decided fresh spinach would be the better way to go. And I had originally planned to include baby red potatoes, but then decided to smash them into a chunky mash and then serve the meal on top.</div><div style="text-align: left;"> You taste as you go, you decide what it needs, and you adjust. Needs salt... needs a little acid.. needs a more savory note.. needs a little sweetness... And then all of a sudden, a new dish is created! </div><div style="text-align: left;">How fun is that?<br /></div><div style="text-align: left;"> And OMG I'm thrilled with the final result!! It turned out SO good and it came together in a snap! And without realizing it, I made the most perfect meal for this time of year... it's warm during the days, but cooler at night... this dish is made entirely on the stove top, so it doesn't require turning on the oven, but it'll hit the spot and fill you up at night. Perfect!</div><div style="text-align: left;"> So, thanks, Taste of Home, for the inspiration, even though I made a completely different dish! Maybe next time I'll follow the recipe. In the meantime, hope you like this one!</div><div style="text-align: left;"> </div><div style="text-align: left;"> </div><div style="text-align: left;"> </div><div style="text-align: left;"> </div><div style="text-align: left;"> </div><div style="text-align: left;">1-2 tbs olive oil<br />2-3 lbs mild Italian sausage links<br />1 medium onion, diced<br />2 cloves minced garlic<br />2 tbs brown sugar<br />2 tb apple cider vinegar<br />1 tbs Dijon mustard<br />1/2 tsp dried thyme leaves<br />Splash of Worcestershire sauce<br />Salt and pepper<br />3 tbs butter<br />1/2 cup water plus 3 tbs flour<br />2 big handfuls fresh baby spinach</div><div style="text-align: left;"> </div><div style="text-align: left;"> </div><div style="text-align: left;"> Place olive oil in a large heavy skillet. Over medium heat, brown sausage links on all sides. Remove from pan and slice into coins. Places sausage coins back into skillet along with diced onions and garlic. <br />Continue to sauté over medium heat while adding brown sugar, vinegar, mustard, thyme, Worcestershire sauce, salt and pepper.<br />Add a few tbs butter and let them melt right into the sauce.<br />Make a slurry of 3 tbs flour plus a half cup of cold water. Stir it into the skillet until thickened and well combined. <br />Add a few handfuls of fresh spinach and place a lid to cover. It will only take a few minutes for the spinach to wilt. Stir well. Adjust seasoning if needed. <br />Serve with some warm crusty bread.<br />If you are feeding a crowd, serve it over rice or mashed potatoes. It'll go a lot further!<br /><br /><br />Tips:<br />When you are browning the sausage links, you don't have to cook them all the way through..just brown them on the outside and cook through enough to be able to slice them. <br />Not a fan of spinach? Try another type of green, such as collards or kale. <br />For an extra added touch, try crumbling some crisp bacon over the top as a garnish! <br /><br /></div><div style="text-align: left;"></div><div style="text-align: left;"></div><div style="text-align: left;"></div><div style="text-align: left;"></div><div style="text-align: left;"></div><div style="text-align: left;"></div><div style="text-align: left;"></div><div style="text-align: left;"><br /><br /></div>Joeyhttp://www.blogger.com/profile/02028323720811886392noreply@blogger.com0tag:blogger.com,1999:blog-1307475491451716308.post-62159302385637524892023-09-01T14:17:00.000-04:002023-09-01T14:17:06.160-04:00Joey's Salisbury Steak Casserole<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitedfTi2Ip3K-ZUJ1cLCPiaoM5vFLpq7eA2y97TDd9XI-im32idZol8lE5sxIwod66OKNtEaPuQ_7f8agdafVLeGyBZkmBtcYrWsUyd670a-Pzm_eqYrhitK9wfT-YPoPvvjmW6fvDb0mlWsDmgI-PA7y9pCs4fNzyO6J3tmR3JglaU-eSoRFordW6m8x6/s4032/IMG_1869.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="328" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitedfTi2Ip3K-ZUJ1cLCPiaoM5vFLpq7eA2y97TDd9XI-im32idZol8lE5sxIwod66OKNtEaPuQ_7f8agdafVLeGyBZkmBtcYrWsUyd670a-Pzm_eqYrhitK9wfT-YPoPvvjmW6fvDb0mlWsDmgI-PA7y9pCs4fNzyO6J3tmR3JglaU-eSoRFordW6m8x6/w359-h328/IMG_1869.jpeg" width="359" /></a></div><div style="text-align: left;"><br /></div><div style="text-align: left;">Ok this is an EASY one! </div><div style="text-align: left;">One of my favorite comfort foods is a Salisbury Steak. It's just a hamburger that is browned on both sides and smothered with caramelized onions and brown gravy. Sounds delicious, right? It's perfect with mashed potatoes and a side dish. Boom, dinner's ready.</div><div style="text-align: left;">So then I thought instead of doing mashed potatoes, how about some extra wide egg noodles? Perfect!</div><div style="text-align: left;">I made it as easy as possible. Frozen hamburgers, jarred beef gravy, And then, once assembled, I melted some mozzarella cheese over the top. How does that sound?</div><div style="text-align: left;">Omg it turned out so good, I ate two bowls of it. It just seemed to hit all the right notes. And now that the nights are starting to get a little cooler, this one easily hits the spot. You don't even need to serve anything else except maybe a crisp side salad. </div><div style="text-align: left;">So give this one a try. </div><div style="text-align: left;">Beef and noodles. Easy, right?</div><div style="text-align: left;"> What's not to like? 🙂</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;">1 lb bag extra wide egg noodles</div><div style="text-align: left;">6 frozen hamburgers, thawed</div><div style="text-align: left;">2 large onions</div><div style="text-align: left;">2 large jars beef gravy</div><div style="text-align: left;">Splash Worcestershire sauce</div><div style="text-align: left;">Splash soy sauce</div><div style="text-align: left;">Salt and lots of black pepper</div><div style="text-align: left;">2 cups shredded mozzarella cheese</div><div style="text-align: left;">1 cup grated Parmesan cheese</div><div style="text-align: left;">A handful of snipped fresh chives (for garnish)</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;">Heat oven to 350F. </div><div style="text-align: left;">Place egg noodles in a large pot of aggressively salted boiling water. Give them a stir. Boil 8 or 9 minutes. Be sure not to overcook them. Drain. Pour into a large casserole dish. </div><div style="text-align: left;">In the meantime, cut each defrosted burger into several large bite sized chunks. Place in large skillet with a little oil over medium heat until brown on all sides. Resist the urge to move them about. Just let them alone so they can brown. Do this in batches if needed. As the pieces of beef brown, remove them from the pan and add to the casserole dish. </div><div style="text-align: left;">While the beef is browning, roughly chop the onions. You want nice big chunks, just like with the beef. </div><div style="text-align: left;">When all the beef is browned and added to the casserole, drain the pan, add a little more oil (or even butter) and sauté the onions until they begin to caramelize. This step can take a good 10 minutes or more. When they are caramelized to your liking, add them to the casserole dish. </div><div style="text-align: left;">Now empty the jars of gravy into the pan along with the Worcestershire sauce, soy sauce, salt and pepper. Simmer until well heated through. Add a few pats of butter, if desired, just to make it rich and velvety. Taste and adjust seasoning, if needed. Pour gravy over everything in the casserole dish and toss well until everything is evenly coated. Top with mozzarella cheese, then Parmesan cheese. Bake in oven for 30 minutes until heated and bubbly. Sprinkle with snipped chives. </div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;">Tips:</div><div style="text-align: left;">As I was enjoying my SECONG helping, I realized I had missed the opportunity to add sautéed fresh mushrooms and maybe even some frozen peas just before baking. That would take it even higher, dontcha think? I think I need to try that next time. </div><div style="text-align: left;">This can be made and assembled a day or two in advance and then covered and refrigerated until time to bake and serve. </div>Joeyhttp://www.blogger.com/profile/02028323720811886392noreply@blogger.com0tag:blogger.com,1999:blog-1307475491451716308.post-59830527192202324002023-06-27T00:00:00.001-04:002023-06-27T17:40:03.679-04:00Ham and Pea Pasta Salad<div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhf8INy7-19BdyDb_QmRZIjynk_wmMqsdI2ygEJasYp93x7lD2ngxkcFwkDwkeH5esDTNGYvzAUR57YJFWcy2NvsXcopLhEjJxcOXX9Ya9ZMx4P05_Qh8K6dCq_IH839oTge_qUu5UgW2auPIdJbUiN-zRhofbek-F_Pj7OG3EX6hHJY2U1u8NpwN5_5vkR/s4032/IMG_1672.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhf8INy7-19BdyDb_QmRZIjynk_wmMqsdI2ygEJasYp93x7lD2ngxkcFwkDwkeH5esDTNGYvzAUR57YJFWcy2NvsXcopLhEjJxcOXX9Ya9ZMx4P05_Qh8K6dCq_IH839oTge_qUu5UgW2auPIdJbUiN-zRhofbek-F_Pj7OG3EX6hHJY2U1u8NpwN5_5vkR/w427-h320/IMG_1672.jpeg" width="427" /></a></div><br />Here's a recipe I saw Miss Lori making on Whippoorwill Holler, (one of my favorite youtube channels.) Of course, I kind of tweaked the amounts here and there, and I may or may not have added a little extra seasoning, but it's basically the same as it was written. It's really the perfect recipe for a big BBQ because you can make it the day before, and it feeds about a million people. Tweak it however you like, add more/less or omit any of the ingredients as you prefer, and season it to taste. Easy peasy. Literally! </div><div style="text-align: left;">Thanx again, Miss Lori! <br /></div><p><br /><br />1 lb box elbow macaroni, cooked<br />3 hard boiled eggs, diced<br />2 green onions, minced<br />2 tomatoes, seeded and diced<br />1 cup shredded Cheddar cheese<br />1 large rib celery, finely diced<br />2 cups frozen peas, thawed <br />1 cup diced ham, or more if desired<br />1 can water chestnuts, chopped<br />1 cup mayo, or more as needed<br />Salt and pepper to taste<br />Sprinkle of fresh dill<br />1 packet Good Seasons Italian dressing mix<br />Crumbled bacon on top, if desired<br /><br /><br /></p><div style="text-align: left;">After you prep all the ingredients, just place everything in a big mixing bowl and give it a good toss. Taste and adjust seasoning if needed. Top with bacon just before serving, if desired.</div><div style="text-align: left;"> </div><div style="text-align: left;"> </div><div style="text-align: left;"> </div><div style="text-align: left;"> Tips:<br />If you make it the day before, just store it covered in the fridge, and then give it another stir before you serve it, adding a little more mayo, if needed.<br />No, you do not have to cook the frozen peas. Just thaw them. Since they're flash steamed before they're frozen, they're ready to eat! <br />For a little extra zing, add one or two tbs of brown mustard. You wont really taste it, but it will make everything taste brighter!</div><p><br /></p><p><br /></p><div style="text-align: left;"> </div><div style="text-align: left;"> </div><div style="text-align: left;"> </div>Joeyhttp://www.blogger.com/profile/02028323720811886392noreply@blogger.com0tag:blogger.com,1999:blog-1307475491451716308.post-3158467546209513642023-06-12T00:00:00.000-04:002023-06-12T00:00:00.143-04:00Joey's Easy Sauteed Parmesan Veggies<div style="text-align: left;"> <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5-jGSEUdkH4eJBFAcMG73Co_cbYA4X5KjEzj2_5QmWiPEJ17pdDgmCNDAGtq_wJhaa_fgKnWCVGlAcdAiUsL9q-dKau3AcSS37ZK_h8q3XH-CZEQzk40IwtEMw-CEBfTs6tLxDvJb39C8q4HiA_xlbtFAwVPVGvegN5MIQhWvxbPfbD93KZpckKvibQ/s4032/IMG_1587.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="371" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5-jGSEUdkH4eJBFAcMG73Co_cbYA4X5KjEzj2_5QmWiPEJ17pdDgmCNDAGtq_wJhaa_fgKnWCVGlAcdAiUsL9q-dKau3AcSS37ZK_h8q3XH-CZEQzk40IwtEMw-CEBfTs6tLxDvJb39C8q4HiA_xlbtFAwVPVGvegN5MIQhWvxbPfbD93KZpckKvibQ/w495-h371/IMG_1587.jpeg" width="495" /></a></div><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"> I was recently taking inventory of the contents of my fridge, and quickly realized I had the makings of an easy fabulously delicious side dish. I had already planned to bake some chicken cutlets in the oven, so this simple little veggie saute seemed like just the thing to go with it. </div><div style="text-align: left;"> I started with a few pieces of bacon, because bacon makes everything better, then I threw in a couple veggies, just to use up what was in the crisper drawer. In this case, it was broccoli, red bell peppers, onions, and some crushed garlic. What's not to love, right? And after they finished cooking, I just tossed the whole thing with grated Parmesan cheese. And that's literally all there is to it! It was heaven in a pan!!! What I had originally thought of as just a little throw together user upper turned out to be a side dish that goes with anything from a piece of grilled chicken or a summer burger to a holiday meal or a roast dinner. Use whatever veggies you have. It will all work! Be creative and enjoy!!</div><div style="text-align: left;"><br /></div><div style="text-align: left;">4 strips of bacon, cut into lardons</div><div style="text-align: left;">2 pats butter</div><div style="text-align: left;">1 bunch broccoli, cut into florets</div><div style="text-align: left;">1 medium onion, sliced</div><div style="text-align: left;">1 red bell pepper, sliced</div><div style="text-align: left;">2-3 cloves garlic, minced</div><div style="text-align: left;">Splash of soy sauce (optional)</div><div style="text-align: left;">1/2 cup (or more) grated Parmesan cheese</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;">In a large skillet, place your bacon and butter over medium heat. Let the fat render, stirring quite often until it starts to crisp. Add the veggies and stir until coated with bacon fat and butter. After a few minutes of stirring and sautéing, add about 1/2 cup water to the pan along with soy sauce, if using. Cover. </div><div style="text-align: left;">Let it steam for about 10 minutes. Now remove the pan, turn up the heat a little, and continue to cook until almost all of the liquid is evaporated. Top with grated cheese. Toss gently. Serve immediately.</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;">Tips:</div><div style="text-align: left;">The best thing about this dish is that you can change it from season to season. Use whatever is fresh! Add some asparagus in the spring, some zucchini in the summer, some butternut squash in the fall. <br /></div><div style="text-align: left;">Use any veggies you like! Carrots, cauliflower, and sugar snap peas would be awesome!</div><div style="text-align: left;">The soy sauce I used was just one little packet leftover from take out. It just adds a little umami to the dish, but you can't really detect that soy sauce flavor.</div><div style="text-align: left;"><br /></div>Joeyhttp://www.blogger.com/profile/02028323720811886392noreply@blogger.com0tag:blogger.com,1999:blog-1307475491451716308.post-70711584541123615262023-05-29T00:00:00.008-04:002023-05-29T00:00:00.142-04:00Joey's Slow Cooker Cowboy Franks and Beans<div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimbbYvGaO9r3Ob5BJqiWuy_g09IUvvj0MDP3TBGRHZyUtNG8WOW1UzFai89tmm87fqZxj06zSwxREY51dY0u-2-blwopLmx4LJjwEqhENIYiDaa3CNAQ9yi7IpXtbb7hrNEFy5SFX_jFRmM4B1WoLu6IW6DSO7o5QewpjCOg5VssX2KszjKcdWTfVDzg/s4032/IMG_1362.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="358" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimbbYvGaO9r3Ob5BJqiWuy_g09IUvvj0MDP3TBGRHZyUtNG8WOW1UzFai89tmm87fqZxj06zSwxREY51dY0u-2-blwopLmx4LJjwEqhENIYiDaa3CNAQ9yi7IpXtbb7hrNEFy5SFX_jFRmM4B1WoLu6IW6DSO7o5QewpjCOg5VssX2KszjKcdWTfVDzg/w478-h358/IMG_1362.jpeg" width="478" /></a></div></div><div style="text-align: left;"> </div><div style="text-align: left;"> </div><div style="text-align: left;"> I was recently in one of those moods where I just wanted to throw a bunch of things together and see where it lands. Since I've been on a slow cooker kick lately, I figured I'd stick with it. Then I just started throwing things in. This is basically how it went:</div><div style="text-align: left;"> I knew I wanted to do an embellished hot dogs and beans dish, and I remembered seeing one on The Spruce Eats blog... so I kind of had that in mind as a flight heading..... I cut up a package of hot dogs and threw in some home canned pork and beans. What else... oh! smoked sausage would be perfect... and maybe I'll add some red beans.. great... Needs some aromatics... ok... chopped onions and peppers.. garlic? sure, why not. hmm... what else... something to make it saucy.... BBQ sauce, ketchup, mustard, molasses, maple syrup... just a little of each...moving right along... now, what about spices... chili powder? yes, but not too much... cumin for a little Cowboy flare..... salt and pepper.. do I want any more heat? hmm... maybe not this time... OK, now give it a taste... good, but not sweet enough... oh! brown sugar! duh, can't have baked beans without brown sugar.... another taste... just a little more salt...MUCH better. Now I'll just let it cook all afternoon while I'm at work, and when I get home I'll whip up a corn bread. </div><div style="text-align: left;"> That's literally the flight of ideas leading up to this dish. It turned out SO GOOD! I had thought about pouring it over mashed potatoes, but this time I'll just serve it with some corn bread. </div><div style="text-align: left;"> Could I have added bacon? Yup. How about some heat like a minced jalapeno or serrano pepper.. or just plain crushed red pepper flakes...absolutely... could I have made it more substantial by adding potatoes? or even some browned ground beef? Definitely. The point is I was cooking flavors that I like in a way that sounded good to me. So, for the people who say they don't know how to cook... take it from me... it can be as easy as throwing a bunch of things into a slow cooker and seeing where it lands!!<br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"> </div><div style="text-align: left;"> </div><div style="text-align: left;"> </div><div style="text-align: left;">1 onion, chopped<br /></div><div style="text-align: left;">1 red bell pepper, chopped</div><div style="text-align: left;">2 cloves garlic, minced<br /></div><div style="text-align: left;">1 pkg (8) beef hot dogs, cut into 1 inch pieces<br /></div><div style="text-align: left;">1 lb smoked pork sausage, cut into coins</div><div style="text-align: left;">1 28oz can pork and beans<br /></div><div style="text-align: left;">1 15oz can red beans, rinsed and drained<br /></div><div style="text-align: left;">1/2 cup ketchup</div><div style="text-align: left;">1/2 cup BBQ sauce</div><div style="text-align: left;">1/2 cup brown sugar</div><div style="text-align: left;">2 tbs mustard <br /></div><div style="text-align: left;">1/4 cup molasses</div><div style="text-align: left;">1/4 cup maple syrup <br /></div><div style="text-align: left;">1 tbs chili powder</div><div style="text-align: left;">1 tsp cumin</div><div style="text-align: left;">salt and pepper<br /></div><div style="text-align: left;"> </div><div style="text-align: left;"><br /></div><div style="text-align: left;">Place all ingredients in a slow cooker and cook on low for about 6 hours or on high for 3 hours.<br /></div><div style="text-align: left;">That's literally all there is to it. <br /></div><div style="text-align: left;"> <br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"> </div><div style="text-align: left;"><br /></div><div style="text-align: left;">Tips:</div><div style="text-align: left;">If you'd like, you can brown the meat in a saute pan before adding to the slow cooker, but I didn't. Full disclosure, I just didn't feel like washing another pan. I bet it would add a nice depth of flavor, tho. maybe next time. <br /></div><div style="text-align: left;">Try any beans you like. Black beans, white beans, pinto beans...any will work!</div><div style="text-align: left;">Instead of the slow cooker... </div><div style="text-align: left;">you can also just simmer in a heavy cast iron Dutch oven pot on the stove over low heat for about an hour.Just give it a stir e ery so often to make sure it's not burnt on the bottom. <br /></div><div style="text-align: left;">You could also do a Shepherd's Pie sort of vibe. Place the meat and bean mixture in a casserole dish. Spread some mashed potatoes over the top and then cover with shredded Cheddar cheese. Bake another 15-20 minutes until it's heated through and the cheese is melted. <br /></div>Joeyhttp://www.blogger.com/profile/02028323720811886392noreply@blogger.com0tag:blogger.com,1999:blog-1307475491451716308.post-54526711049436242462023-05-07T00:00:00.001-04:002023-05-07T13:56:12.969-04:00Blueberry Cream Cheese Bars<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjy4Fs3WKKFsug1JbQWoWCn43uX7dd-zgzm3KFACHKgPLVsNk2_sG1v76SQ054T8MPRYscvR0VATgkPEwXzvMPy2x5U5jBdTQuMePH-e7FW7G-tOEIX2aRulGjlKVEVoccL5GSYG919RvlrwefMFx21yvfklWPcULRhoFONIzk9Dwks81glBdFgkausMg/s4032/IMG_1547.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="344" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjy4Fs3WKKFsug1JbQWoWCn43uX7dd-zgzm3KFACHKgPLVsNk2_sG1v76SQ054T8MPRYscvR0VATgkPEwXzvMPy2x5U5jBdTQuMePH-e7FW7G-tOEIX2aRulGjlKVEVoccL5GSYG919RvlrwefMFx21yvfklWPcULRhoFONIzk9Dwks81glBdFgkausMg/w458-h344/IMG_1547.jpeg" width="458" /></a></div><p></p><div style="text-align: left;"><br /></div><div style="text-align: left;"> Whenever my family has an occasion to celebrate, my first question is always "what can I bring?" What can I say..... that's just how I was raised. My Dad used to always say "when you go to a party, you ring the doorbell with your elbow." (meaning your hands are full, carrying whatever you brought to the party). Most times it'll be an easy dessert, or something "picky uppy", which is a highly official term we use to describe party finger food. Sweet or savory, it's always the perfect thing for a party. So when my nephew Gregger and his newly intended, Britny, announced their forthcoming nuptials, I immediately started looking for a picky uppy something to bring to their engagement party. </div><div style="text-align: left;"> Sometimes, I'll have something specific in mind, which often requires a trip to the store, but in this case, I eyed the fresh blueberries that I already had in my fridge, and that's the direction I went. A few more ingredients from my well stocked pantry, a google search, and this is where I landed. </div><div style="text-align: left;"> It's my own adaptation of a recipe I found on a blog called Dance Around the Kitchen. Simple. Easy. And best of all, I already had all the ingredients. Perfect!</div><div style="text-align: left;"> So lets talk about the recipe for a minute. I've seen this method before. You make one recipe for the crust, then use half of it for the bottom layer, add a middle filling layer, and then use the rest of the crust crumbled over the top. Great. But here's the thing... it always seems to me that there isn't enough crust dough to go around. I like to make a solid bottom crust, and enough crumble to almost cover the top. So my adaptation was just to bump up the amounts a little to make more crumble crust/topping. I suppose I should have done some math to increase the proportions equally, but I didn't. I just sort of added more to each measure. I guess it's very forgiving because it turned out perfectly. And it had the perfect amount of crust!</div><div style="text-align: left;"> So, congratulations, Gregger and Britny! I'm so thrilled for both of you! And I'm glad the blueberry bars were a hit at your engagement party!</div><div style="text-align: left;"> And the next time you need to "ring the doorbell with your elbow', try this recipe. </div><div style="text-align: left;">You'll love 'em!</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;">1 cup butter softened<br />1 cup sugar<br />1 cup brown sugar<br />3/4 tsp baking soda<br />1 tsp salt<br />2 cups flour<br />2 cups quick oats (uncooked)<br />8 oz cream cheese (room temp)<br />1 14oz can sweetened condensed milk<br />1 tsp vanilla extract<br />1 egg yolk<br />1 cup fresh or frozen blueberries (or raspberries)</div><div style="text-align: left;">Sprinkle of cinnamon, optional<br /><br /><br /><br />Preheat oven to 350ºF<br />Prepare a 9x13 pan by lining with parchment paper or coating with cooking spray. In a large bowl, mix the butter, sugar, and brown sugar. Stir in the baking soda, salt, flour, and oatmeal until combined. Press half of the mixture into the bottom of the pan and bake for 13 minutes. While the bottom layer is baking, make the filling. <br />Place the cream cheese in a large bowl and stir until smooth. Slowly add the sweetened condensed milk with a whisk to make sure it's mixed well. Then add the vanilla and egg yolk. Once the bottom layer is done baking, (no need to cool), pour the cream cheese mixture over it and carefully spread it out. Add the berries on top of the cream cheese layer. Sprinkle the remaining oatmeal crumble on top and press it down lightly. Sprinkle the top with cinnamon, if desired. Bake for an additional 20-25 minutes or until the edges are golden brown. Let cool completely, then chill for at least an hour before cutting; store in the refrigerator.</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;">Tips:</div><div style="text-align: left;">When stirring the cream cheese, be sure to get all the lumps out before adding the condensed milk. It'll be harder to get the lumps out if you add them all at once! Don't ask me how I know...<br /></div><div style="text-align: left;">If you're not a fan of blueberries, try something else! Cherries would be great. Pineapple would be amazing. Diced strawberries would be awesome. Or combine whichever fruits you like. Diced peaches and raspberries would be fabulous. You do you!</div><div style="text-align: left;">Btw, I added cinnamon, but you don't have to. It just seemed to me that the crumble is very similar to an oatmeal cookie, so why not? Turned out to be a good decision!</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div>Joeyhttp://www.blogger.com/profile/02028323720811886392noreply@blogger.com0tag:blogger.com,1999:blog-1307475491451716308.post-32817883754014771542023-04-24T00:00:00.002-04:002023-05-04T09:38:01.660-04:00Fiesta Chicken Casserole<div style="text-align: left;"> <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBten1J1ZeXATprc-doLI26VE24kNXxfRJpyN6tLvNSb7ivYuFHfAedUn98q1gfYHYzmwN_r5RlF3jnfWvHT5Y8ZE282CgqgEZQfMDLRdeUeAPa_3-LK0DhjHqVxuaZMWAy3j_heW6qjucNHVNXUpvqq_4b769T53k4k2SH3C72fgHHJAZS-hn0rrFqg/s4032/IMG_1517.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="345" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBten1J1ZeXATprc-doLI26VE24kNXxfRJpyN6tLvNSb7ivYuFHfAedUn98q1gfYHYzmwN_r5RlF3jnfWvHT5Y8ZE282CgqgEZQfMDLRdeUeAPa_3-LK0DhjHqVxuaZMWAy3j_heW6qjucNHVNXUpvqq_4b769T53k4k2SH3C72fgHHJAZS-hn0rrFqg/w460-h345/IMG_1517.jpeg" width="460" /></a></div><br /></div><div style="text-align: left;"> </div><div style="text-align: left;"> As I was mindlessly scrolling through tiktok videos, I happened upon a version of this recipe. Besides looking easy and delicious, I quickly realized that many of the ingredients happened to be on my wall of home canned items, so I knew this would be a good one to try. I must admit, I didn't exactly stick to the recipe from the video, though. I just suited it to what I had on hand. </div><div style="text-align: left;"> For instance, it called for uncooked minute rice, but I used up some leftover takeout rice instead. It called for rotel tomatoes, but I used sliced stewed tomatoes. It called for chili seasoning blend, so I used cumin, chili powder, and paprika. Then I added some scallions for a little color and I also used two kinds of cheese instead of one, because why not? </div><div style="text-align: left;"> So. as you can see, it's BASICALLY the same, but not exactly. But here's the thing... no matter how you make it, it still comes out tasting amazing! That's the beauty of a casserole. And since it only took literally 10 minutes to assemble, I think I'm gonna keep this in mind whenever I need to throw together a quick dinner. Having a Cinco de mayo party? This would be perfect! </div><div style="text-align: left;"> I've listed it below as I did it, but you should make it the way YOU like it! Serve it up with some sour cream and a few tortilla chips. I promise you and your guests will love it!</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;">2 cups cooked shredded chicken<br />1 can corn, drained <br />1 can black beans, rinsed and drained<br />1 15oz can diced tomatoes</div><div style="text-align: left;">2 chopped scallions<br />1 tsp chili powder</div><div style="text-align: left;">1 tsp cumin</div><div style="text-align: left;">1 cup shredded Cheddar cheese<br />1 cup cooked rice<br />1 can cream of chicken soup<br />1/4 cup milk</div><div style="text-align: left;">splash of Worcester sauce</div><div style="text-align: left;">1 cup shredded Mozzarella cheese </div><div style="text-align: left;">Fresh chives, optional<br /></div><div style="text-align: left;"><br /><br />Mix all ingredients except mozzarella cheese, then place in a large casserole dish. </div><div style="text-align: left;">Top with mozzarella cheese. Bake at 350º for about a half hour or until bubbly. Garnish with a few chopped chives, if desired.<br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;">Tips:</div><div style="text-align: left;">Feel free to add some heat: Minced jalapeno or serrano peppers would be great. Or a few dashes of your favorite hot sauce. Or even just a pinch or two of crushed red pepper flakes. </div><div style="text-align: left;">For some additional color and flavor, toss in some finely diced red, orange, green, and/or yellow bell peppers. </div><div style="text-align: left;">And for a little bit of freshness, top with a little chopped fresh cilantro or parsley.</div><div style="text-align: left;"><br /></div>Joeyhttp://www.blogger.com/profile/02028323720811886392noreply@blogger.com0tag:blogger.com,1999:blog-1307475491451716308.post-17539053658596651592023-02-27T00:00:00.001-05:002023-02-27T00:56:50.940-05:00Easy Sauteed Cabbage and Sausage<div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhotPCc7SqAZ-Pta1SVjQcDTuTDhMhrm6PnkPrLcNde_502S3PHcyf8Kk2zAompl4P-M9JQUvyFWU_r88VhYlhK96ImiCVE3uT5QlTKooRM2pq_DQyW6jPD364npHz8LuVaFTTkbzzPswvwwZM85hoIx_quYM8BeeRYUtdCaBGbjMWnwcOWSkGLGY2y7w/s4032/IMG_1331.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="349" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhotPCc7SqAZ-Pta1SVjQcDTuTDhMhrm6PnkPrLcNde_502S3PHcyf8Kk2zAompl4P-M9JQUvyFWU_r88VhYlhK96ImiCVE3uT5QlTKooRM2pq_DQyW6jPD364npHz8LuVaFTTkbzzPswvwwZM85hoIx_quYM8BeeRYUtdCaBGbjMWnwcOWSkGLGY2y7w/w465-h349/IMG_1331.jpeg" width="465" /></a></div><br /><br /></div><div style="text-align: left;"> I was recently looking for something different to do with some leftover cabbage. I had bought a large head to be used in a green goddess salad, but then quickly realized how much yield you get from just one head of cabbage. Did you ever chop an entire head of cabbage??? It makes a TON! So I began to think of all of my favorite things to do with cabbage.. roasting it with bacon.... boiling it it ham... making cole slaw and topping a fabulous corned beef sandwich. But then, as I was going through the fridge, I remembered I had some leftover smoked sausage.... YES! THIS would be the easy simple fabulous meal I could make and use up some leftovers at the same time. Perfect! Just a simple saute, nothing complicated, super flavorful, and all done in one dish. I have to say... you often hear that "simple is best", and in this case, it's absolutely true. I found this recipe on a blog called Barefeet in the Kitchen, and it couldn't be simpler. </div><div style="text-align: left;"> This is the perfect quick dinner for a weeknight, just as it is, or you could embellish it and make it a big Sunday Dinner. Serve it with your favorite potatoes and some crusty bread with butter. You'll have a winner! </div><div style="text-align: left;">Now... lets see what other leftovers I can repurpose... <br /></div><div style="text-align: left;"> <br /></div><div style="text-align: left;"> </div><div style="text-align: left;"> </div><div style="text-align: left;"> 1 lb kielbasa smoked sausage<br /> 1 1/2 tbs olive oil, divided<br /> 1 medium onion, chopped<br /> 3 garlic cloves, minced<br /> 1 small head cabbage, cored and chopped<br /> 3/4 tsp kosher salt, plus more to taste<br /> 1/2 tsp freshly ground black pepper<br /> 1 tsp red wine vinegar</div><div style="text-align: left;"> </div><div style="text-align: left;"> </div><div style="text-align: left;"> </div><div style="text-align: left;"> Halve the kielbasa lengthwise and then slice it into 1/2-inch pieces. Heat a large deep skillet or dutch oven over medium heat. Add 1/2 tablespoon oil and the kielbasa. Toss to coat and then cook until browned, about 3 minutes per side. Transfer the kielbasa to a plate.<br /> Return the pan to the stove and reduce the heat to medium low. Add the remaining tablespoon of oil and the onion. Cook, stirring occasionally, until the onion has softened. Add the garlic, cabbage, salt, and pepper. Toss well to combine. Cover and cook, stirring every 4-5 minutes until the cabbage is wilted, about 12 minutes.<br /> Stir in the vinegar and return the kielbasa to the pot. Stir and cover for about 3 more minutes, until the cabbage is tender and the kielbasa is hot. Taste and add salt, if needed. Enjoy!</div><div style="text-align: left;"> </div><div style="text-align: left;"> </div><div style="text-align: left;">Tips:</div><div style="text-align: left;"> The cabbage usually brings a lot of moisture to the pan, but if your final dish seems a little bit dry, feel free to add a splash or two of chicken broth, or even just water. </div><div style="text-align: left;"> Not a fan of kielbasa? Use any favorite sausage! The flavors will be slightly different, but it will all work!<br /></div><div style="text-align: left;"> I enjoyed mine over some mashed potatoes, but feel free to choose any other kind of potato... Baked, fried, gratin, anything you like! I also love doing potato bundles... just slice a potato, but keep the slices together, add a few slices of onion and a pat of butter along with salt and pepper. Then wrap the whole thing in some heavy duty foil to make a sealed packet. Bake in a hot 400º oven or on the grill until potatoes are done, about 45 minutes. <br /></div><div style="text-align: left;"> </div>Joeyhttp://www.blogger.com/profile/02028323720811886392noreply@blogger.com0tag:blogger.com,1999:blog-1307475491451716308.post-13087825374526723122023-02-20T00:00:00.048-05:002023-02-20T16:41:27.409-05:00Joey's Slow Cooker Teriyaki Beef<div style="text-align: left;"> </div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXDzHiFqFg8q7AFKUmhTKBySG5_IdNhaxvgDHBRpokmRGja5kpjjBWsF9wIb7d27t3EHhwc0SEpA37-wpYLqzFsbe85d9RMJi3sA9o-N1tWlZGicIhuqRM3Gr53s7bG4FtseSTBy8dpHZjyaC5ZNxNFarKVPZkaH2B770h3sHv0U25Gw1t_z_bRjxGmA/s4032/IMG_1304.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="354" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXDzHiFqFg8q7AFKUmhTKBySG5_IdNhaxvgDHBRpokmRGja5kpjjBWsF9wIb7d27t3EHhwc0SEpA37-wpYLqzFsbe85d9RMJi3sA9o-N1tWlZGicIhuqRM3Gr53s7bG4FtseSTBy8dpHZjyaC5ZNxNFarKVPZkaH2B770h3sHv0U25Gw1t_z_bRjxGmA/w472-h354/IMG_1304.jpeg" width="472" /></a></div><br /></div><div style="text-align: left;"> </div><div style="text-align: left;"> I was in the mood for a slow cooker kind of beef something. You know, like when you let it cook all day in the slow cooker until it just falls apart? Yes, that. But I wasn't feeling my usual go-to beef stew with potatoes and brown gravy vibe. So, I thought, why not do something fun and new? To be quite honest, my original thought was to do something with lots of toasted spices, sort of in an Indian inspired direction... with lots of onions, garlic, ginger, and garam masala. But then I took a quick inventory of my pantry ingredients and decided that a fabulous teriyaki might be the way to go. Ok then! We have our heading!</div><div style="text-align: left;"> Now, of course, it would be easy to just open up a bottle of purchased teriyaki sauce and call it a day, but I always have more fun making it home made, Don't you? I must admit that I only had a general idea of what goes in a good teriyaki sauce, but I figured , how hard can it be? I knew I wanted it to include pineapple juice and soy sauce, and I absolutely love the flavor of toasted sesame oil. I also figured it would probably have honey and brown sugar, but this was as far as I could go on my own. So I did what I always do! I started with those ingredients, googled a few recipes, took what I liked from each one, and made my own! I took one taste and YES! It turned out beautifully! Don't you just love when that happens? And it was super easy too. I just threw everything into the slow cooker, gave a stir, and let it cook all afternoon. You can't get much easier than that, right? I thought of browning the beef before throwing it in, which would absolutely be fine, but I just wanted a quick set up an no extra dishes to worry about. THIS was it. <br /></div><div style="text-align: left;"> Just set it up in the morning for an easy week night meal, or do like I did and make it for a fabulous Sunday supper. Pour it over some cooked white rice and you're good to go! Hope you'll give it t a try!</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;">2 cups pineapple juice</div><div style="text-align: left;">1/4 cup honey</div><div style="text-align: left;">1/4 cup ketchup<br />2 tbs brown sugar<br />1 tbs soy sauce</div><div style="text-align: left;">1 tbs rice vinegar</div><div style="text-align: left;">1 tbs toasted sesame oil <br /></div><div style="text-align: left;">2 tbs Hoisin sauce<br />2-3 cloves garlic, minced<br />1 tbs fresh ginger, minced </div><div style="text-align: left;">3 scallions, sliced</div><div style="text-align: left;">2-3 lbs beef chuck, cubed </div><div style="text-align: left;"> </div><div style="text-align: left;"> </div><div style="text-align: left;">For thickening the sauce:</div><div style="text-align: left;">2 tbs corn starch</div><div style="text-align: left;">2 tbs cold water or pineapple juice </div><div style="text-align: left;"> </div><div style="text-align: left;">Garnish:</div><div style="text-align: left;">More sliced scallions</div><div style="text-align: left;">sesame seeds<br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;">Add all of your sauce ingredients into the insert of your slow cooker. Give it a good whisk until it's all well combined. Now add the scallions and beef cubes. Give it another stir until the meat is well coated. Cook on low for about 8 hours, or on high for about 4 hours. </div><div style="text-align: left;"> When the beef is tender, stir together the corn starch and water (or juice, if using). Add to the sauce, and stir. If your slow cooker is on low, turn it to high, and let it cook for about 15-20 more minutes, uncovered, until the sauce is thickened. This is the perfect time to make the rice, so that everything is done at the same time. To serve, pour your beef and sauce over a mound of rice, add veggies on the side, garnish with more sliced scallions and a sprinkle of sesame seeds, if desired. <br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;">Tips:</div><div style="text-align: left;"> Be sure to adjust seasoning after it's cooked. Sometimes it needs more salt or soy sauce than you think it will! <br /></div><div style="text-align: left;"> If you'd like to stretch the meal a little further, add some beautifully colorful steamed vegetables on the side. Some broccoli florets or sugar snap peas would be absolutely perfect. You can put them on for steaming around the same time as you cook the rice!</div><div style="text-align: left;"> You can use this same recipe for chicken as well. Just add your boneless chicken to the crock pot with your sauce, and cook it on low for about 6 hours. Then remove the chicken to thicken the sauce. While the sauce is thickening, you can shred the chicken and add it back to the slow cooker. Come to think of it, that would be FABULOUS in a lettuce wrap! Yum. <br /></div><div style="text-align: left;"> When you add the corn starch for thickening, be sure to stir it into COLD liquid (either the water or the juice) before adding it to a hot liquid. If you add it directly to the sauce, it will clump into little starchy blobs, and no one wants that!<br /></div><div style="text-align: left;"><br /></div>Joeyhttp://www.blogger.com/profile/02028323720811886392noreply@blogger.com0tag:blogger.com,1999:blog-1307475491451716308.post-84122442457452596582023-01-02T00:00:00.001-05:002023-01-05T23:32:34.676-05:00Joey's Cheesy Corn and Sausage Dip<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjArtOAAunc0i5H6CSGHO3j06lEQLuWLeBewu5VPjziBDa4Xo_zVR961a33BqrUm1AbPNWCCnRh-9pEXZksEyEFQU7jxUaNc2n1q0SM9EMumbcbkAWUHLKWApS82rgwjm_zCnfq3GtVzmPymANNyo_YHlvByDZd2CZciQ0AMz0SBFy4zf19yZcyZSppSQ/s4032/IMG_1221.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="352" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjArtOAAunc0i5H6CSGHO3j06lEQLuWLeBewu5VPjziBDa4Xo_zVR961a33BqrUm1AbPNWCCnRh-9pEXZksEyEFQU7jxUaNc2n1q0SM9EMumbcbkAWUHLKWApS82rgwjm_zCnfq3GtVzmPymANNyo_YHlvByDZd2CZciQ0AMz0SBFy4zf19yZcyZSppSQ/w469-h352/IMG_1221.jpeg" width="469" /></a></div><p></p><div style="text-align: left;"> This is one of those recipes I just threw together with what I had on hand, and I must say, I nailed on the very first go, thank you very much!</div><div style="text-align: left;"> My sister was having a casual hang at her house, and as usual, I offered to bring something. Very often, I'll volunteer as dessert tribute, but this time I opted to bring an appetizer. I figured I have plenty of things I can throw together for a warm baked dip, why not? I wasn't following any recipes, but just used a few tried and true ingredients and figured it would all come together. How hard can it be, right?<br /></div><div style="text-align: left;"> At first, I had thought of doing it in the crock pot, but then realized the timing wouldn't have worked for me, so I just baked it in the oven. I was so pleased with how it turned out, I think I might need to make this again the next time my friends and I get together! And if you happen to have a favorite big sporting event coming up, yes you should DEFINITELY make this for your guests. I PROMISE it'll be a hit!<br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;">1 lb bulk breakfast sausage (I used Jimmy Dean)<br />1 8oz bar cream cheese<br />1/2 cup sour cream<br />1/2 cup mayonnaise<br />1 cup shredded Mozzarella cheese<br />1 cup shredded sharp Cheddar cheese<br />1/4 cup grated Parmesan cheese<br />1 small (4oz) can diced green chilis<br />2 cups corn (any kind will work- fresh, frozen, or canned)<br />4 scallions, chopped<br />Splash of Worcestershire sauce<br />Salt and pepper<br /><br />Heat oven to 350ºF.<br />Place bulk sausage in a skillet over medium heat. Break it up as it browns. <br />Meanwhile, combine all remaining ingredients and mix well. I just used my mixer with the paddle attachment. Add browned sausage to your cheese mixture, and stir well. Adjust seasoning with salt and pepper if needed. Keep in mind that the sausage will flavor the dip, so be careful not to add too much salt. <br />Pour mixture into a small casserole dish. Top with a little extra Mozzarella and/or Cheddar cheese. Bake in oven for about 40 minutes or until hot and bubbly. Serve with butter crackers or tortilla chips.<br /><br /><br />Tips:</div><div style="text-align: left;">If you're using canned corn, be sure to drain it well before adding it to the mixture,</div><div style="text-align: left;">Not a fan of corn? Try adding some chopped broccoli instead. You could even do spinach, if you'd like. Just thaw frozen chopped spinach and squeeze it as dry as you can before adding it to the mixture.<br />For an extra added touch, top everything with some crumbled bacon after you bake it.<br />Feel free to turn up the heat, if you so dare. Add some sriracha, Tabasco, or use a spicy sausage. You could also add some minced jalapenos. </div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div>Joeyhttp://www.blogger.com/profile/02028323720811886392noreply@blogger.com0tag:blogger.com,1999:blog-1307475491451716308.post-2365712157505204902022-12-05T00:00:00.001-05:002022-12-05T11:09:20.237-05:00Apple Pie Snickerdoodles<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgR6s-o13cY1vIlyZvwm9Z5hoJ50FH2NY9GYson7i03C7DAPKOBh0SVs6umE_-34RjzY0jAqslv0Bor1jo6cvK_ix8OqXOnB2Sb7Ls2pRZiVDyIED368AeQBNuxt30mwPRsgXMvsH3Scq8SY70XS3QrLIl0g4SnwvrW7HsRtK6XJaJwfs67MP-fuoYLLA/s4032/IMG_1118.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="361" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgR6s-o13cY1vIlyZvwm9Z5hoJ50FH2NY9GYson7i03C7DAPKOBh0SVs6umE_-34RjzY0jAqslv0Bor1jo6cvK_ix8OqXOnB2Sb7Ls2pRZiVDyIED368AeQBNuxt30mwPRsgXMvsH3Scq8SY70XS3QrLIl0g4SnwvrW7HsRtK6XJaJwfs67MP-fuoYLLA/w481-h361/IMG_1118.jpeg" width="481" /></a></div><p></p><div style="text-align: left;"> I recently got together with my nephew, Tommy, for our yearly tradition of putting up his Christmas tree. It's something that we started many years ago when he asked for a little advice with his tree, and I was all to happy to help. This year, we were joined by my niece, Katie, and she brought a tin of FABULOUS Snickerdoodles. YUM! She told me how easy they are to make, and we discussed how much we liked the fact that the recipe uses butter instead of shortening as with other recipes. So she gave me the recipe. Thanx Katie Kate! It's called Grandma Ruth's Easy Snickerdoodle Cookies, and she got the recipe from Allrecipes.com. Frankly, I have no idea who Grandma Ruth is, but she certainly has a fabulous cookie recipe!! And when I was invited to a friend's house for a little Christmas Hang, I immediately thought of these cookies, and figured they would be great for the party. But then I wondered what I could do to make them extra special. I remembered seeing a tiktok video where a guy used purchased sugar cookie dough in muffin tins, then added pie filling to the center and I thought YES, that's the answer! I just happened to have some apple pie filling and it seemed like all the planets aligned perfectly for this dessert to happen. </div><div style="text-align: left;"> OMG... when I tell you that they are delicious, I mean they are DELICIOUS. The buttery cookie crust, the apples and the cinnamon.. it was like they were meant to be together!! Everyone at the party absolutely loved them, and I'm pretty sure the entire tray was gone by the end of the party. </div><div style="text-align: left;"> Now, of course, if you want to just make them into regular Snickerdoodles, you certainly can, and I promise they'll make the perfect addition to your Christmas cookie tray. But if you happen to have a can of apple pie filling, I urge you to go the extra mile. You and your guests will be glad that you did! Promise!</div><div style="text-align: left;"><br /></div><div style="text-align: left;"> </div><div style="text-align: left;"> </div><div style="text-align: left;">Cookie:<br /></div><div style="text-align: left;"><span data-ingredient-quantity="true">1 1/2 cups white sugar</span></div><div style="text-align: left;"><span data-ingredient-quantity="true">1 cup softened butter</span></div><div style="text-align: left;"><span data-ingredient-quantity="true">2 eggs</span></div><div style="text-align: left;"><span data-ingredient-quantity="true">2 3/4 cups all purpose flour</span></div><div style="text-align: left;"><span data-ingredient-quantity="true">2 tsp cream of tartar</span></div><div style="text-align: left;"><span data-ingredient-quantity="true">1 tsp baking soda</span></div><div style="text-align: left;"><span data-ingredient-quantity="true">1/4 tsp salt</span></div><div style="text-align: left;"><span data-ingredient-quantity="true"><br /></span></div><div style="text-align: left;"><span data-ingredient-quantity="true">Coating:</span></div><div style="text-align: left;"><span data-ingredient-quantity="true">2 tbs sugar</span></div><div style="text-align: left;"><span data-ingredient-quantity="true">2 tsp cinnamon</span></div><div style="text-align: left;"><span data-ingredient-quantity="true"> </span></div><div style="text-align: left;"><span data-ingredient-quantity="true">Filling:</span></div><div style="text-align: left;"><span data-ingredient-quantity="true">Purchased or homemade apple pie filling</span></div><div style="text-align: left;"><span data-ingredient-quantity="true"> <br /></span></div><div style="text-align: left;"><span data-ingredient-quantity="true"> </span></div><div style="text-align: left;"><span data-ingredient-quantity="true"> Heat oven to 400ºF. <br /></span></div><div style="text-align: left;"><span data-ingredient-quantity="true"> Beat 1 1/2 cups white sugar, butter, and eggs together in a bowl using an electric mixer until smooth and creamy. Combine flour, cream of tartar, baking soda, and salt in a separate bowl; stir into creamed butter mixture until dough holds together. </span></div><div style="text-align: left;"><span data-ingredient-quantity="true">Form dough into 2-tablespoon-size balls and roll in the cinnamon-sugar mixture. Place dough balls in greased muffin tins. </span></div><div style="text-align: left;"><span data-ingredient-quantity="true">Bake for 6 minutes. Remove from oven. Reduce oven temperature to 350ºF. </span></div><div style="text-align: left;"><span data-ingredient-quantity="true">Using the bottom of a shot glass (or other similarly sized item), press a well into the center of each cookie. The dough will still be raw in the center, but the well will keep its shape. Fill each well with a tsp of canned apple pie filling. Place the muffin tins back into the oven for another 5 minutes, or until the cookie dough is set. Remove from oven and let them cool completely before removing them from the tins. You can put the tins in the fridge to speed this process. Use a fork or the pointy end of a knife to help you pop them out of the tin. </span></div><div style="text-align: left;"><span data-ingredient-quantity="true"><br /></span></div><div style="text-align: left;"><span data-ingredient-quantity="true"><br /></span></div><div style="text-align: left;"><span data-ingredient-quantity="true">To make the regular Snickerdoodles:</span></div><div style="text-align: left;"><span data-ingredient-quantity="true"><br /></span></div><div style="text-align: left;"><span data-ingredient-quantity="true">After you mix the filling as directed above, line a baking sheet with parchment paper or lightly grease, form dough into 2-teaspoon-size balls, and roll in the cinnamon-sugar mixture. Place dough balls, about 2 inches apart, on the prepared baking sheet. Bake in the preheated 400º oven on the center rack for 7 minutes. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack. </span></div><div style="text-align: left;"><span data-ingredient-quantity="true"><br /></span></div><div style="text-align: left;"><span data-ingredient-quantity="true"><br /></span></div><div style="text-align: left;"><span data-ingredient-quantity="true"><br /></span></div><div style="text-align: left;"><span data-ingredient-quantity="true"><br /></span></div><div style="text-align: left;"><span data-ingredient-quantity="true"><br /></span></div><div style="text-align: left;"><span data-ingredient-quantity="true">Tips:</span></div><div style="text-align: left;"><span data-ingredient-quantity="true">You definitely want to cool them completely or chill them in the fridge because they'll be too soft when you take them out of the oven and you don't want them to break when you take them out of the muffin tins. </span></div><div style="text-align: left;"><span data-ingredient-quantity="true">When you open the can of pie filling, if the chunks of apple are quite large, just chop them up a bit so that the apple pieces will fit nicely into each cookie well. <br /></span></div><div style="text-align: left;"><span data-ingredient-quantity="true"> I was originally going to drizzle a little glaze over them after cooling, but then decided that they're just perfect without any additional glaze. But if you'd like to guild the lily, just add a few splashes of water or apple juice to some icing sugar until it's the right drizzling consistency, then pour a little over the top of each Snickerdoodle. You could also do a drizzle of caramel sauce, but I think I prefer to let the cinnamon and apples be the stars of the show. </span></div><div style="text-align: left;"><span data-ingredient-quantity="true"><br /></span></div><div style="text-align: left;"><span data-ingredient-quantity="true">Original cook's notes:</span></div><div style="text-align: left;"><span data-ingredient-quantity="true">When removing cookies from the oven, they make look doughy still. By allowing them to continue to cook on the cookie sheet out of the oven prevents hard cookies. For storing cookies, place cooled cookies in a plastic container or plastic bag with a piece or two of bread to keep cookies soft. <br /></span></div><div style="text-align: left;"><span data-ingredient-quantity="true"> </span></div><div style="text-align: left;"><span data-ingredient-quantity="true"> </span></div><div style="text-align: left;"><span data-ingredient-quantity="true"> </span></div>Joeyhttp://www.blogger.com/profile/02028323720811886392noreply@blogger.com0tag:blogger.com,1999:blog-1307475491451716308.post-62894592035266975372022-11-13T00:00:00.002-05:002022-11-13T19:58:06.511-05:00Light and Fluffy Dairy Free Mashed Potatoes<div style="text-align: left;"> <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPJxNhcqQLkPPyuzEEfoPkVNhXCHITCYzpkjjxSnBQbdQjvV28D9KcWUfgAYeyHd0OeKtLqGLfgAgFUhP7xY_GGCd-iQ0SjOed7pnOyKcGvkE6QV3L--_e4do84w4ua3bexWc_prh151p5BAEqRqWK6qosfzs8Tw8C_M62LBWbl22VFo2hLubR3VFdBw/s4032/595910A8-BC9A-42B6-B93C-870ECF3884C1.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="341" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPJxNhcqQLkPPyuzEEfoPkVNhXCHITCYzpkjjxSnBQbdQjvV28D9KcWUfgAYeyHd0OeKtLqGLfgAgFUhP7xY_GGCd-iQ0SjOed7pnOyKcGvkE6QV3L--_e4do84w4ua3bexWc_prh151p5BAEqRqWK6qosfzs8Tw8C_M62LBWbl22VFo2hLubR3VFdBw/w455-h341/595910A8-BC9A-42B6-B93C-870ECF3884C1.jpeg" width="455" /></a></div><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><p class="p2" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 22px;"><span style="font-family: UICTFontTextStyleBody;">Usually, when I'm choosing recipes, my first thought naturally goes toward what I like to eat. But then it occurred to me that very often people have food allergies and can't eat certain things that I take for granted.</span><span class="s2" style="font-family: UICTFontTextStyleBody;"></span></p><p class="p3" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2" style="font-family: UICTFontTextStyleBody;"> So today I decided to do a delicios recipe for mashed potatoes that doesn't have all the heavy cream that I usually add. But how do you make it rich without all the cream?? The answer is coconut milk! Yes, yes, I know, crazy, right? But seriously, trust me on this. No, it does't make them taste like coconut. It just adds the richness that you want! Add whatever seasonings you like, and there you go. Perfectly fluffy delicious mashed potatoes without any of the problems that might come with dairy. </span></p><p class="p3" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2" style="font-family: UICTFontTextStyleBody;">Surprising? Yes. Delicious? Absolutely! !</span></p><p class="p3" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2" style="font-family: UICTFontTextStyleBody;"><br /></span></p><p class="p3" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2" style="font-family: UICTFontTextStyleBody;"><br /></span></p><p class="p3" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2" style="font-family: UICTFontTextStyleBody;">5 lbs Yukon Gold potatoes, peeled and quartered</span></p><p class="p3" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2" style="font-family: UICTFontTextStyleBody;">1 1/2 cups chicken broth</span></p><p class="p3" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2" style="font-family: UICTFontTextStyleBody;">1 can coconut milk</span></p><p class="p3" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2" style="font-family: UICTFontTextStyleBody;">4 tbs ghee, melted </span></p><p class="p3" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2" style="font-family: UICTFontTextStyleBody;">Salt and pepper</span></p><p class="p3" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2" style="font-family: UICTFontTextStyleBody;">Chives</span></p><p class="p2" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 22px;"><span class="s2" style="font-family: UICTFontTextStyleBody;"></span><br /></p><p class="p2" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 22px;"><br /></p><p class="p3" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2" style="font-family: UICTFontTextStyleBody;">Place potatoes and chicken broth in a slow cooker. Cook on low for 8 hours until fork tender.</span></p><p class="p3" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2" style="font-family: UICTFontTextStyleBody;">Scoop the potatoes out of the slow cooker, and push them through a potato ricer set at its finest setting. </span></p><p class="p3" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2" style="font-family: UICTFontTextStyleBody;">Shake the can of coconut milk before you open it. <span class="Apple-converted-space"> </span>Now stir in the coconut milk a little at a time. </span></p><p class="p3" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2" style="font-family: UICTFontTextStyleBody;">Do the same with the melted butter and any broth left in the slow cooker. </span></p><p class="p3" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2" style="font-family: UICTFontTextStyleBody;">Season with plenty of salt and pepper. <span class="Apple-converted-space"> </span>Top with chopped chives.</span></p><p class="p2" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 22px;"><span class="s2" style="font-family: UICTFontTextStyleBody;"></span><br /></p><p class="p3" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2" style="font-family: UICTFontTextStyleBody;">Tips:</span></p><p class="p3" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2" style="font-family: UICTFontTextStyleBody;">Usually, at this point, I'll mention what I believe to be the "key" to the recipe. Well, in this case, there are several:</span></p><p class="p3" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2" style="font-family: UICTFontTextStyleBody;">First, you want to make sure you use the right kind of potato. Yukon Golds give you just the right amount starch without turning into spackle. </span></p><p class="p3" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2" style="font-family: UICTFontTextStyleBody;">Next is the potato ricer. If you've never used one, it kind of looks like a giant garlic press, and it's the best tool for mashing potatoes. Of course, you can use a hand masher, but I wouldn't use a mixer. Again, spackle.</span></p><p class="p3" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: UICTFontTextStyleBody;">Have you ever used ghee? It's just clarified butter with all of the milk solids removed. It works much better for people who don't do well with dairy. Of course, regular butter also works.</span></p><p class="p3" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2" style="font-family: UICTFontTextStyleBody;">And finally, it's all about flavor! Use any seasonings you like. Garlic powder, onion powder, seasoned salt, all good! And remember, it will need more salt than you think it will!</span></p><p class="p3" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2" style="font-family: UICTFontTextStyleBody;">Cooking the potatoes in chicken broth adds lots of flavor too, but you can easily keep it Vegan. Just use Vegan butter, and use water or a vegetable broth.</span></p><p class="p3" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2" style="font-family: UICTFontTextStyleBody;"><br /></span></p><p class="p3" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2" style="font-family: UICTFontTextStyleBody;"><br /></span></p><p class="p3" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2" style="font-family: UICTFontTextStyleBody;"><br /></span></p><p class="p3" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2" style="font-family: UICTFontTextStyleBody;"><br /></span></p>Joeyhttp://www.blogger.com/profile/02028323720811886392noreply@blogger.com0tag:blogger.com,1999:blog-1307475491451716308.post-75319034409906059202022-11-08T11:11:00.002-05:002022-11-13T09:41:18.825-05:00Slow Cooker Apricot Glazed Carrots<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEB-52swkUdEbS6Lb2xdq5S9qJ57-osZtMI5Iu0J7SCpK9TOXP8NCdT3wZzpekYoSCyTQc6_kva8qRKHhK2bQCnjqZO8TacrqTagfH5GJY9alIwHgRuS18a6cd2j228q09ww_BbC8MaaAdnJBMEu_90BOuQQ3s7FYQHyOMLiNqetXjyhC4ZVVwr1xc-A/s3950/9099FB42-0F05-4B75-BCAA-578EC32C25CA.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2293" data-original-width="3950" height="284" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEB-52swkUdEbS6Lb2xdq5S9qJ57-osZtMI5Iu0J7SCpK9TOXP8NCdT3wZzpekYoSCyTQc6_kva8qRKHhK2bQCnjqZO8TacrqTagfH5GJY9alIwHgRuS18a6cd2j228q09ww_BbC8MaaAdnJBMEu_90BOuQQ3s7FYQHyOMLiNqetXjyhC4ZVVwr1xc-A/w492-h284/9099FB42-0F05-4B75-BCAA-578EC32C25CA.jpeg" width="492" /></a></div><br /><p></p><p>Here's a side dish recipe that is so easy you won't believe it. It takes literally 5 minutes to prep in your slow cooker (as far in advance as you'd like), and then all you have to do is turn it on. It doesn't get easier than that! This qualifies as one of the easiest most delicious Thanksgiving recipes I've ever tried, and believe me when I tell you that's saying something!! Oh, and one other thing, if you think you don't like carrots, give this one a try. It just might change your mind! </p><p><br /></p><div style="text-align: left;">2 lbs baby carrots</div><div style="text-align: left;">1 medium onion, sliced</div><div style="text-align: left;">1/2 cup water</div><div style="text-align: left;">1/4 tsp salt</div><div style="text-align: left;">1/3 cup honey</div><div style="text-align: left;">1/3 cup apricot preserves</div><div style="text-align: left;">2 tbs chopped fresh parsley</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;">In a 4-5 quart slow cooker, place carrots, onion, and water. Sprinkle with salt. Cover. Cook on low for 8-10 hours or on high for 4-5 hours. Discard any liquid in cooker. Toss carrots with honey and preserves. Turn to high. Cover. Cook for addition 10-15 minutes. Garnish with fresh parsley on top. Serve. </div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;">Tips:</div><div style="text-align: left;">Whenever I buy bags of baby carrots, I find that some are thinner than others. Choose the ones that are thicker. They'll do much better in this recipe. Don't want baby carrots, use regular carrots! Just peel them and cut them into bite sized pieces. </div><div style="text-align: left;">Not a fan of apricots? Use any favorite fruit jam. I looked for hints from The Betty Crocker Kitchens, since thats where I found this recipe.. they said that "peach, plum, pineapple or another flavor preserves will lend these carrots a subtly different yet equally delicious fruit flavor." I couldn't have said it better!</div><div style="text-align: left;">Oh, btw, the original recipe did not include the half cup of water. I was worried that it would be too dry, so I added the water. Since we drain it anyway, it just made sense to me! </div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div>Joeyhttp://www.blogger.com/profile/02028323720811886392noreply@blogger.com0tag:blogger.com,1999:blog-1307475491451716308.post-85434742907107146242022-10-10T00:00:00.024-04:002022-10-10T15:08:06.718-04:00Joey's Slow Cooker Bean and Beef Stew<div style="text-align: left;"> <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGNLY-UBA-vOpj7dkn-8gP0AZvYHHJTb4ArahoLmLUJearT6PZHAvpe4X2hrHhkFtlYoBOk_ZnTU6oKVGvdBBJhJBbo-5ZZYKT2yyKGyJYnCwKTd6cqoouYSHnzB7gRg9gODfhGclnR2gaiUQt_FLcAyTw4kKzqiQ2BhfASkh-FGMGhUJ3juLr__MV5w/s4032/4AD80C34-93FA-40B2-96AA-2D1C296BE7D2.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="336" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGNLY-UBA-vOpj7dkn-8gP0AZvYHHJTb4ArahoLmLUJearT6PZHAvpe4X2hrHhkFtlYoBOk_ZnTU6oKVGvdBBJhJBbo-5ZZYKT2yyKGyJYnCwKTd6cqoouYSHnzB7gRg9gODfhGclnR2gaiUQt_FLcAyTw4kKzqiQ2BhfASkh-FGMGhUJ3juLr__MV5w/w447-h336/4AD80C34-93FA-40B2-96AA-2D1C296BE7D2.jpeg" width="447" /></a></div><br /></div><div style="text-align: left;"> </div><div style="text-align: left;"> Whenever we transition from Summer to Autumn, my way of cooking changes too. Suddenly, we go from cookouts and grilling to making large pots of stews and soups. I'm immediately reminded of going back to school and then returning home to the intoxicating aroma of whatever my Mother had cooking on the stove that day. </div><div style="text-align: left;"> This year, instead of a slow transition from warm Summer days into crisper Autumn nights, it seemed like Summer clocked out on its very last calendar day, and we jumped right into Autumn. I kept thinking "whoa, that was abrupt! Time to make a pot of stew!" And so, after thinking about it for a little while, I decided to find a new beef stew recipe for just a little variety. </div><div style="text-align: left;"> As I was browsing recipes, I found a slow cooker recipe that had beans, beef, and potatoes. Nothing else, that was it, thrown into a crock pot. My first thought was "hmm....that's probably pretty bland." No seasonings, no aromatics, nothing. Just beans, beef, and potatoes. OK, lets build on this, shall we? I bought a few ingredients, and got down to business. I started throwing things into the slow cooker, and before I knew it, I had basically just made a tweaked version of my beef stew, with the addition of baked beans. OK! Lets run with it and see where it lands!</div><div style="text-align: left;"> HOLY BEEF STEW, Batman! Why have we never added beans to beef stew before?? It's fabulous!! Not only does it add body to the sauce, it adds a fabulous, almost velvety texture to the gravy. I thought, "oh this would be perfect with some freshly baked corn bread!" Yum!</div><div style="text-align: left;"> I threw it together and let it cook overnight, just because I knew I would want it for earlier in the day, and then it occurred to me that this would be the perfect plan for your Trick or Treaters. </div><div style="text-align: left;"> When I was growing up, my Mother always had a huge pot of something cooking on the stove all day for Halloween. It was great because we had a houseful of kids, all coming and going at different times, and this was the perfect thing whenever we returned home. It was love in a bowl, and it always warmed us right up. Plus, Mom always said it was easier because there was no worry of trying to fix dinner while answering the door all day giving treats to the neighboring ghouls and goblins. </div><div style="text-align: left;">So, prep this the night before Halloween, let it slow cook all night, and you'll be ready for the next day. Keep this recipe handy for winter too. It'll warm you up on the snowiest of days!! <br />If you like beef stew and/or baked beans, you must give this a try!!!</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;">2 lbs stewing beef cubes</div><div style="text-align: left;">1-2 lbs baby red potatoes, halved<br /></div><div style="text-align: left;">1-2 lbs baby carrots</div><div style="text-align: left;">1 large onion, roughly chopped <br /></div><div style="text-align: left;">1 28oz can pork and beans</div><div style="text-align: left;">1 10oz jar beef gravy</div><div style="text-align: left;">1 1/2 tsp dried thyme leaves</div><div style="text-align: left;">2 tbs soy sauce <br /></div><div style="text-align: left;">Salt and pepper to taste </div><div style="text-align: left;">2 heaping tbs corn starch</div><div style="text-align: left;">1/4 cup cold water</div><div style="text-align: left;"><br /></div><div style="text-align: left;">If the beef cubes are large, cut them in half. </div><div style="text-align: left;">Place all ingredients except the cornstarch and water in a large slow cooker. Cover. <br /></div><div style="text-align: left;">Cook on low for 8-10 hours. </div><div style="text-align: left;">In a small bowl, stir together the corn starch and cold water to make a slurry. </div><div style="text-align: left;">Add to the stew. Gently stir to combine.</div><div style="text-align: left;">The sauce will gradually thicken. </div><div style="text-align: left;">Serve with corn bread, or a hearty crusty bread with lots of butter. </div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;">Tips:</div><div style="text-align: left;">-For an extra added campfire vibe, add about a 1/2 cup of your favorite smokey BBQ sauce. If everyone isn't keen on BBQ sauce, just add a little to your bowl when serving!<br /></div><div style="text-align: left;">-I mentioned cutting the beef cubes in half because I believe they should be bite sized. Sometimes, they leave them in such giant chunks, you can barely even fit them in your mouth! They need to be cut down. </div><div style="text-align: left;">-Using baby potatoes and baby carrots eliminates the need for peeling and cutting. So much easier! I do like to cut the potatoes in half, though, because of that whole bite sized thing again. Plus, I like the way the look when they're cut in half!<br /></div><div style="text-align: left;">-The amounts of beef, carrots, potatoes, and onions are up to you. I like a lot of potatoes and carrots, so I added 2 lbs of each. Plus adding more potatoes and carrots will make the meal go further! You can literally feed your entire family and only use one little pound of beef. The kids will never know!</div><div style="text-align: left;">-When choosing your brand of baked beans, just go for the basics. There are a million kinds from honey to brown sugar to maple and on and on. In this case, you don't want them to be too sweet. Just the plain original baked beans here. </div><div style="text-align: left;">-Usually I would use fresh thyme, but in the case of something cooking over a long period of time, I think the dried is just fine. </div><div style="text-align: left;">-Btw, one of the key ingredients is the soy sauce. You don't really taste it, but it gives you that little bit of savory umami flavor that you want in a beef stew. If you don't have soy sauce, a little Worcestershire sauce or a sprinkle of MSG will do the same thing.<br /></div><div style="text-align: left;">-And as always, when a recipe says "add salt and pepper to taste", it really needs more salt than you think it does. A little sprinkle across the top of the pot isn't gonna cut it. I'm not saying to add a HANDFUL of salt, but you should definitely add a good 2-3 teaspoons of salt and a good teaspoon of black pepper for a whole pot of stew. Did you ever wonder why food at a fancy restaurant always tastes so good? It's because they use enough salt!!! True story.<br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"> <br /></div>Joeyhttp://www.blogger.com/profile/02028323720811886392noreply@blogger.com0tag:blogger.com,1999:blog-1307475491451716308.post-66008175094594053742022-09-12T00:00:00.023-04:002022-09-12T00:00:00.183-04:00Joey's Scalloped Tomato Casserole<div style="text-align: left;"> <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTgPicWS983aGIWZj0sn5uAAPPaJuq2A-mI0epoWPhFSSkIS0JVe6avxYSsvgO38mhLZr1HcTbtOGc1oYZUfnWm2fLgyRdvCkYmZYU620nBSS8zkKW5d2xCSybe5ABqjgqVezp41bUFNXXNaXjO_RynIs5wnnMYYKvmqpjzVQlx9B3k-zWvOd_qF6iyQ/s4032/F2EDCEA2-2E45-42DC-928D-1DF7B2662212_1_201_a.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="337" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTgPicWS983aGIWZj0sn5uAAPPaJuq2A-mI0epoWPhFSSkIS0JVe6avxYSsvgO38mhLZr1HcTbtOGc1oYZUfnWm2fLgyRdvCkYmZYU620nBSS8zkKW5d2xCSybe5ABqjgqVezp41bUFNXXNaXjO_RynIs5wnnMYYKvmqpjzVQlx9B3k-zWvOd_qF6iyQ/w449-h337/F2EDCEA2-2E45-42DC-928D-1DF7B2662212_1_201_a.jpeg" width="449" /></a></div></div><div style="text-align: left;"><br /></div><div style="text-align: left;"> </div><div style="text-align: left;"> </div><div style="text-align: left;"> Usually, whenever I decide to "just throw something together", I decide who the star of the dish is going to be, and then I see where the inspiration takes me. <br /></div><div style="text-align: left;">The first spark of inspiration for this one came from one of my favorite Youtubers. Miss Lori over at Whippoorwill Holler was making an old timey tomato casserole with layers of fresh tomato slices and day old bread. That sounded pretty awesome to me, especially with all of the fabulous Jersey Tomatoes available. Perfect! There's the star of my show! The problem was that I didn't have any bread or rolls or anything to add to the casserole. Hmm... </div><div style="text-align: left;"> So I decided to do it anyway, but instead of doing layered slices of bread, I thought, "well, how about bread crumbs instead?" I had tons and tons of Panko bread crumbs, and I thought "oh, yes, THAT would work." Great. What else? Well.... you can't go wrong with something onion-y... chives, scallions, onions, onion powder.. definitely! What else? Garlic? Sure! And how about something fresh? Basil? Parsley? of course. Salt and pepper? Absolutely. It was all coming together quite nicely!<br /></div><div style="text-align: left;"> The only question that remained was: cheese or no cheese? Since I happened to have it on hand, I went with it. I melted some cheese over the top, and I used quite a lot, actually. The result was pretty fabulous, I must say! And it turned out to be a great way to use up the few ingredients I had on hand. It would be a great way for you to use up those extra few tomatoes you have ripening on the window sill!<br /></div><div style="text-align: left;"> Oh, and btw, it would have been perfectly fabulous without any cheese melted over the top. And it would work as a fabulous side dish, maybe with a piece of grilled fish and some roasted green vegetables. I do think the cheese turns it into a stand alone entree, though. </div><div style="text-align: left;"> Either way, if you love tomatoes as much as I do, especially JERSEY tomatoes, you simply MUST give this one a try! Thanx again to Miss Lori for the spark of inspiration!</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;">4 large tomatoes</div><div style="text-align: left;">3 scallions, chopped</div><div style="text-align: left;">1 large clove garlic, minced <br /></div><div style="text-align: left;">2 tbs fresh basil leaves, minced</div><div style="text-align: left;">1 1/2 cups panko bread crumbs</div><div style="text-align: left;">1/4 cup AP flour</div><div style="text-align: left;">Salt and pepper to taste</div><div style="text-align: left;">1-2 cups shredded Mozzarella cheese </div><div style="text-align: left;"><br /></div><div style="text-align: left;">Cut out the core of the tomatoes and cut them into large chunks. Place in a large bowl along with all remaining ingredients except the cheese. Give everything a good toss. Now place in a large caasserole dish. Top with cheese, bake at 350ºF for about 30-45 minutes, or until golden and bubbly on top. Let it sit for a good 10-15 minutes before serving. </div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;">Tips:</div><div style="text-align: left;">You can peel the tomatoes if you want to, but I just left the skins on. To peel them, cut an X in the bottom of each tomato, then plunge into rapidly boiling water for about 30 seconds to a minute. Now remove from boiling water and plunge into ice water. The peels will slip right off. </div><div style="text-align: left;">Don't have scallions? or garlic? or basil? Use one of the other things I mentioned. Garlic powder or garlic salt instead of cloves of garlic. Onion powder, chives, minced onions or shallots instead of scallions. Any fresh herb you like... parsley, basil, oregano, even fresh thyme or rosemary would work. That's the beauty of a casserole. It will all work!<br /></div><div style="text-align: left;">Yes, that's the correct amount of bread crumbs. 1 1/2 cups is a lot, but remember, this isn't just a little sprinkle on top. This is an actual ingredient in the casserole and it adds body in addition to soaking up some of the tomato juices. The flour does the same thing, especially if you add the cheese over the top. The fat from the melted cheese will mix with the flour and that's how the sauce sets up. (Look at me, always thinking!)</div><div style="text-align: left;">And finally, this was meant to be a meatless dosh, but if you that strongly about it... add some sliced sausage coins... or some diced chicken... or some pepperoni for a spicy kick. Now you've turned it into a pizza casserole!<br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div>Joeyhttp://www.blogger.com/profile/02028323720811886392noreply@blogger.com0tag:blogger.com,1999:blog-1307475491451716308.post-67651870902797176942022-08-17T00:00:00.006-04:002022-08-18T23:02:19.316-04:00Zucchini "Apple" Pie Filling<div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiWBUfgRNHP7xp0enHJdA-Q4g-2jgYFoPByL62DvX1N2Qzf4cFc5jITnzQJDKLOV8Saknv1Lh_qaiKXOhnq28gUA2P2N92VMS-lN0gUeFsPGvL1IQ-hd5qCaTM8veQ1RDvGJcK1OdhLO9lrfdJ2XHxqUxEyP030n5Jv4eDwvHMdovQ9fQZykJIKy3Uqg/s4032/740203B4-D55B-4E1D-9271-F06DABC077C0.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="345" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiWBUfgRNHP7xp0enHJdA-Q4g-2jgYFoPByL62DvX1N2Qzf4cFc5jITnzQJDKLOV8Saknv1Lh_qaiKXOhnq28gUA2P2N92VMS-lN0gUeFsPGvL1IQ-hd5qCaTM8veQ1RDvGJcK1OdhLO9lrfdJ2XHxqUxEyP030n5Jv4eDwvHMdovQ9fQZykJIKy3Uqg/w460-h345/740203B4-D55B-4E1D-9271-F06DABC077C0.jpeg" width="460" /></a></div> </div><div style="text-align: left;"> </div><div style="text-align: left;"> Do you have so much zucchini that you don't know what to do with it? Or maybe you left your zucchini in the garden too long, and now it's overgrown to the size of a small human?? What do you do?</div><div style="text-align: left;"> You make apple pie, of course! Apple pie out of zucchini? ABSOLUTELY!</div><div style="text-align: left;"> Let me explain. I don't have a garden, but I have friends and relatives who do. Very often, they'll send over their surplus crop of zucchini, and I'm always trying to think of new things to do with it. Side note, if I'm being totally honest, very often, the zucchini is MASSIVE, which is much tougher and isn't as desirable as the smaller more tender zucchini, but hey, who am I to look a gift horse in the mouth?</div><div style="text-align: left;"> Anyway, recently, I was given a large zucchini, several yellow squash, some eggplant, and tomatoes. Naturally, I made a big pot of ratatouille (as one does), and then froze it in containers. Great. But then another zucchini came in.... well, I can't make ratatouille every time....ok.... um... lets try a dessert this time! So, I hollowed out the center of the zucchini, sliced it just as I would slice apples, cooked it until tender and then added sugar, spices, lemon juice, and corn starch. Presto! Apple pie filling! You"ll be absolutely amazed at how much it tastes like sliced apples instead of sliced zucchini. The texture, specifically, is exactly that of an apple or pear.<br /></div><div style="text-align: left;"> So now the doors are wide open! Make a pie! Make a crisp! Make a cobbler! Use it any way you'd use a can of apple pie filling. If you bake it with a buttered bread crumb topping, you have a Brown Betty. If you put it in a pan and lay a pie crust on top and then bake it..well, now you have a Pan Dowdy! And of course, pie, crisp, cobbler, or plain...you MUST serve it with a big scoop of ice cream on top. I'm pretty sure that's a law. </div><div style="text-align: left;"> Since the amounts of all of your ingredients will depend on the your amount of zucchini, you may have to tweak an amount here or there. But don't panic, it will all turn out fine! <br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;">1 giant zucchini, or 2-3 regular ones</div><div style="text-align: left;">1/2 cup water <br /></div><div style="text-align: left;">1 cup of brown sugar</div><div style="text-align: left;">1/2 cup lemon juice</div><div style="text-align: left;">2 tbs corn starch</div><div style="text-align: left;">2 tsp cinnamon</div><div style="text-align: left;">2 tsp apple pie spice blend</div><div style="text-align: left;">pinch salt <br /></div><div style="text-align: left;"> </div><div style="text-align: left;"><br /></div><div style="text-align: left;"> Peel zucchini and slice off the ends. Slice it in half lengthwise. Using a metal spoon, hollow out the seeds, just like you would do with a pumpkin. Slice the zucchini into small dice or slices, just as you would do with apples. Place the zucchini slices in a large sauce pan over medium heat. Add water, and cover. Let it steam for a while until it becomes tender. Now add the remaining ingredients. Stir until it thickens. It only takes a minute or two. Now taste it. Is it tart enough? Add more lemon juice. is it sweet enough? Add more sugar. Is it bland? Add another pinch of salt. Want more cinnamon? Go for it. If it still tastes like squash, add more of everything. When it tastes just as you like it, that's all there is to it!</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;">To make the crisp as you see pictured:</div><div style="text-align: left;"><br /></div><div style="text-align: left;">1/3 c all-purpose flour<br />1/3 c granulated sugar<br />1/3 c rolled oats<br />4 tbs cold butter (1/2 stick)</div><div style="text-align: left;"> </div><div style="text-align: left;">Use your hands to combine all ingredients until they come together when squeezed in your hand. Sprinkle the crumb topping over the filling in a pan. Bake at 350ºF until bubbly, about 30 minutes. </div><div style="text-align: left;"> </div><div style="text-align: left;"> </div><div style="text-align: left;">Tips:</div><div style="text-align: left;">The key to success here is the lemon juice. Usually, many people choose Granny Smith apples for baking because they're very tart. So you really need that lemon juice to make up for the zucchini's lack of tartness. </div><div style="text-align: left;">The other key is the brown sugar. I tried it with regular sugar, and it just wasn't the same.</div><div style="text-align: left;">And be generous with the cinnamon and nutmeg! <br /></div><div style="text-align: left;"><br /></div>Joeyhttp://www.blogger.com/profile/02028323720811886392noreply@blogger.com0tag:blogger.com,1999:blog-1307475491451716308.post-48680890175016958262022-07-24T00:00:00.006-04:002022-07-24T13:23:29.144-04:00Fresh Strawberry Lemonade<p><br />
</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXqIzQb-bW6Y_9FGn2RKglXzh6OTXzSMBsgLaIXVfRhCOyBVkOxoTtR37ioXhA_z05w9dv3Au1EL7tXp1bmjRK5OVS7oR1-hcSdfe6yeHISUW3LeSlk6lBGd8ywuG53HAfxPqICSGh7dpZ2FW0mhgyKNZUmPZRdcApOln0P23683eyDBFA_D0ttNdPLQ/s4032/EC662822-5BD0-41EC-B614-96F04078E742.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="344" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXqIzQb-bW6Y_9FGn2RKglXzh6OTXzSMBsgLaIXVfRhCOyBVkOxoTtR37ioXhA_z05w9dv3Au1EL7tXp1bmjRK5OVS7oR1-hcSdfe6yeHISUW3LeSlk6lBGd8ywuG53HAfxPqICSGh7dpZ2FW0mhgyKNZUmPZRdcApOln0P23683eyDBFA_D0ttNdPLQ/w459-h344/EC662822-5BD0-41EC-B614-96F04078E742.jpeg" width="459" /></a></div><p></p><div style="text-align: left;"> <br /></div><div style="text-align: left;"> When I recently went to a dear friend's house for a lovely summer hang, I was asked if I would mind bringing a dessert. Um, have you met me?? OF COURSE I wouldn't mind! Obviously, you know I had already planned to bring something, and I decided to make something summery and strawberry. I made some fabulous strawberry cupcakes with homemade strawberry jam in the center, swirls of strawberry Swiss meringue buttercream, and a fresh whole strawberry on top. They turned out BEAUTIFULLY and everyone loved them. Full disclosure, I was actually extremely proud of them, thank you very much!</div><div style="text-align: left;"> Then I woke up the next morning, thinking... I want more strawberries!! So I went back to my local farmers' market, and bought several more pounds! They were just so gorgeous and inexpensive and sweet and perfect, I just couldn't help myself. </div><div style="text-align: left;"> But, what shall I make? Well, we're in the middle of a brutally scathing heatwave with heat indexes over 100ºF. I think some refreshing strawberry lemonade would be just the thing!!</div><div style="text-align: left;"> So here we are! A very simple recipe that is a snap to throw together. It's perfectly sweet and tart and thirst-quenching and I don't know of a single person who doesn't absolutely LOVE it. </div><div style="text-align: left;">Btw, the recipe is so easy, you don't even have to write it down. It's just two cups of each ingredient. As Miss Ina would say, how easy is that???<br /></div><div style="text-align: left;"> So, go out and support your local farmers, buy a ton of strawberries, and make a few batches of lemonade. I KNOW you'll absolutely love it!!! </div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;">2 cups water</div><div style="text-align: left;">2 cups sugar</div><div style="text-align: left;">2 cups fresh strawberries, stemmed and hulled<br /></div><div style="text-align: left;">2 cups fresh lemon juice</div><div style="text-align: left;">2 cups ice water</div><div style="text-align: left;"><br /></div><div style="text-align: left;">First, make a simple syrup. </div><div style="text-align: left;">In a medium sauce pot, stir together sugar and water over medium heat, until the sugar is completely dissolved. Remove from heat and place in the fridge to cool/chill. </div><div style="text-align: left;">Place strawberries in a food processor or blender. Process until completely pureed. This will take several minutes longer than you think it will. You don't want ANY small bits of strawberry. Add your strawberry puree to your now chilled simple syrup. Stir in lemon juice and ice water. </div><div style="text-align: left;"> Pour into a pitcher through a fine mesh strainer to catch any seeds or errant bits of strawberry. </div><div style="text-align: left;">Serve in a tall glass over ice and enjoy!<br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;">Tips:</div><div style="text-align: left;">I believe this recipe to be the perfect blend of tart and sweet. However, you can absolutely tweak it to suit your own taste. Tweak the tartness by the amount of lemon juice you add, and tweak the sweetness by the amount of ice water you add. Start out with 1 1/2 cups of each, and then adjust as you go. Add more lemon juice for more tartness. Add more ice water for less sweetness. And if you'd like a stronger hit of strawberry flavor, just add more pureed strawberries!<br /></div><div style="text-align: left;">When I say to puree your strawberries, I mean REALLY let them go for a while in the food processor until they are completely smooth. This will mean more strawberries making it into the lemonade instead of being strained out at the end. <br /></div>Joeyhttp://www.blogger.com/profile/02028323720811886392noreply@blogger.com0tag:blogger.com,1999:blog-1307475491451716308.post-26145971468708146282022-07-18T00:00:00.004-04:002022-07-18T17:44:47.684-04:00Corniest Corn Muffins<div style="text-align: left;"> <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEi9mAddCykmvv6dukDafeD8HexhrmVXwIdAQsaU3jsfNYQ8ceHhfEVSM2Xt1hh2H4uo1myPowj6Eyff8xjLT7ES0hx3qbdHPB2B3Ae7o98o39Oy6ioNWS5ZsBb8j6ZVprnLtYasEcLVPLLwYDGfw3SgsVTh_cJ6bh7H0drpVTIoJseaBUsnGH_-XzbaGg" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="3160" data-original-width="3024" height="390" src="https://blogger.googleusercontent.com/img/a/AVvXsEi9mAddCykmvv6dukDafeD8HexhrmVXwIdAQsaU3jsfNYQ8ceHhfEVSM2Xt1hh2H4uo1myPowj6Eyff8xjLT7ES0hx3qbdHPB2B3Ae7o98o39Oy6ioNWS5ZsBb8j6ZVprnLtYasEcLVPLLwYDGfw3SgsVTh_cJ6bh7H0drpVTIoJseaBUsnGH_-XzbaGg=w374-h390" width="374" /></a></div></div><div style="text-align: left;"> </div><div style="text-align: left;"> </div><div style="text-align: left;"> </div><div style="text-align: left;"> One of the very BEST things about living in the Garden State is our Jersey fresh corn on the cob. I'm not even kidding when I say I challenge anyone to find farm fresh corn that is sweeter or more delicious than ours. It's one of my favorite things about summer!! (well, that and our Jersey tomatoes!)</div><div style="text-align: left;"> So I was recently talking with my sister, Jeanie, and she was telling me how she made these corn muffins. She absolutely RAVED about them! She said they're the absolute best! In fact, she wrote a A++ note in the cookbook where she got the recipe, which is called <i>Baking from My Home to Yours</i>, by Dorie Greenspan. </div><div style="text-align: left;"> She also said she only makes this recipe when she has fresh corn on the cob because it just makes all the difference in the world. I mean, yes, of course, you could use canned or frozen corn, but when you have fields of corn growing practically right in your back yard, why not use fresh, right?</div><div style="text-align: left;"> We do have a rule in our family, btw. We don't buy fresh corn until after the 4th of July. THEN we know it's good and ready. And with so many farmers markets around... OH MAN... you know it's just as fresh as can be. It also makes me feel good to support local farmers!!</div><div style="text-align: left;"> So, if you live in New Jersey, go to your favorite local farm market, buy some fresh corn, and make these muffins. In fact, make a double batch and throw half in the freezer for another time. </div><div style="text-align: left;"> You'll be SO glad you did!!!! Promise!</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><span class="ingredient__quantity svelte-1avdnba">1 </span>
<span class="ingredient__text svelte-1avdnba">
cup flour</span><span class="ingredient__quantity svelte-1avdnba"> </span></div><div style="text-align: left;"><span class="ingredient__quantity svelte-1avdnba">1 </span>
<span class="ingredient__text svelte-1avdnba">
cup yellow corn meal, preferably stone-ground
</span>
<span class="ingredient__text svelte-1avdnba"></span><span class="ingredient__quantity svelte-1avdnba"> </span></div><div style="text-align: left;"><span class="ingredient__quantity svelte-1avdnba">6 </span>
<span class="ingredient__text svelte-1avdnba">
tbs sugar</span><span class="ingredient__quantity svelte-1avdnba"> </span></div><div style="text-align: left;"><span class="ingredient__quantity svelte-1avdnba">2 1/2 </span>
<span class="ingredient__text svelte-1avdnba">
tsp baking powder </span> </div><div style="text-align: left;">1/4 tsp baking soda</div><div style="text-align: left;"><span class="ingredient__text svelte-1avdnba">1/2 tsp salt</span><span class="ingredient__quantity svelte-1avdnba"> </span></div><div style="text-align: left;"><span class="ingredient__quantity svelte-1avdnba">1 </span>
<span class="ingredient__text svelte-1avdnba">
pinch of freshly grated nutmeg (optional)</span><span class="ingredient__quantity svelte-1avdnba"> </span></div><div style="text-align: left;"><span class="ingredient__quantity svelte-1avdnba">1 </span>
<span class="ingredient__text svelte-1avdnba">
cup buttermilk</span><span class="ingredient__quantity svelte-1avdnba"> </span></div><div style="text-align: left;"><span class="ingredient__quantity svelte-1avdnba">3 </span>
<span class="ingredient__text svelte-1avdnba">
tbs unsalted butter, melted and cooled</span><span class="ingredient__quantity svelte-1avdnba"> </span></div><div style="text-align: left;"><span class="ingredient__quantity svelte-1avdnba">3 </span>
<span class="ingredient__text svelte-1avdnba">
tbs corn oil</span><span class="ingredient__quantity svelte-1avdnba"> </span></div><div style="text-align: left;"><span class="ingredient__quantity svelte-1avdnba">1 </span>
<span class="ingredient__text svelte-1avdnba">
large egg</span><span class="ingredient__quantity svelte-1avdnba"> </span></div><div style="text-align: left;"><span class="ingredient__quantity svelte-1avdnba">1 </span>
<span class="ingredient__text svelte-1avdnba">
large egg yolk</span><span class="ingredient__quantity svelte-1avdnba"> </span></div><div style="text-align: left;"><span class="ingredient__quantity svelte-1avdnba">1 </span>
<span class="ingredient__text svelte-1avdnba">
cup corn kernels (add up to 1/3 cup more if you'd like) </span></div><div style="text-align: left;"><span class="ingredient__text svelte-1avdnba"> </span></div><div style="text-align: left;"><span class="ingredient__text svelte-1avdnba"> </span></div><div style="text-align: left;">Center a rack
in the oven and preheat the oven to 400ºF. </div><div style="text-align: left;">Butter or spray the
12 molds in a regular-size muffin pan or fit the molds with paper muffin
cups. Alternatively, use a silicone muffin pan, which needs neither
greasing nor paper cups. Place the muffin pan on a baking sheet.
<span class="ingredient__text svelte-1avdnba"></span> </div><div style="text-align: left;">In
a large bowl, whisk together the flour, cornmeal, sugar, baking powder,
baking soda, salt and nutmeg, if you’re using it. In a large glass
measuring cup or another bowl, whisk the buttermilk, melted butter, oil,
egg and yolk together until well blended. Pour the liquid ingredients
over the dry ingredients and, with the whisk or a rubber spatula, gently
but quickly stir to blend. Don’t worry about being thorough - the
batter will be lumpy, and that’s just the way it should be. Stir in the
corn kernels. Divide the batter evenly among the muffin cups.</div><div style="text-align: left;">Bake
for 15 to 18 minutes (12 minutes for minis), or until the tops are
golden and a thin knife inserted into the center of the muffins comes
out clean. Transfer the pan to a rack and cool for 5 minutes before
carefully removing each muffin from its mold.</div><div style="text-align: left;"> </div><div style="text-align: left;"> </div><div style="text-align: left;"> </div><div style="text-align: left;">Tips:</div><div style="text-align: left;">Just like my sister, I'd add more corn. I mean, it says we can add up to 1/3 cup more, why not just bump it up to 2 cups? NOW we're talking!<br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"> <br /></div>Joeyhttp://www.blogger.com/profile/02028323720811886392noreply@blogger.com0tag:blogger.com,1999:blog-1307475491451716308.post-44090791059951150662022-06-26T00:00:00.001-04:002022-06-26T17:30:29.072-04:00Joey's Applesauce Baked Beans<div style="text-align: left;"> <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcndTedusQyVhvdZR6voT-r4cg2yKrbs7cLnJXbY7qofdqdirNcvsG88jIAqqXx2poLLQf8D-bvIA4SwfgPDE1hZPmMt3hdLrRgQq7pHn9fn2NoPHKezTsvy0YcUWb2NPCkI1R0NP_En2pvEQ_qVfMisIzpCtBCki5imE39cPCwEFLVs-oB-JhJYNUlg/s4032/8D19B2BB-2C90-4989-AC31-AFD028EC4285_1_201_a.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="343" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcndTedusQyVhvdZR6voT-r4cg2yKrbs7cLnJXbY7qofdqdirNcvsG88jIAqqXx2poLLQf8D-bvIA4SwfgPDE1hZPmMt3hdLrRgQq7pHn9fn2NoPHKezTsvy0YcUWb2NPCkI1R0NP_En2pvEQ_qVfMisIzpCtBCki5imE39cPCwEFLVs-oB-JhJYNUlg/w457-h343/8D19B2BB-2C90-4989-AC31-AFD028EC4285_1_201_a.jpeg" width="457" /></a></div><br /></div><div style="text-align: left;"> </div><div style="text-align: left;"> I was recently gifted several pounds of dry beans. Now, if you've read my blog in the past, you know I love a good batch of baked beans, so I figured I'd take all of these beans, soak them overnight, then put up pints of pork and beans using my pressure canner. Perfect! They'll be a welcome addition to my "wall of jars", which proudly displays all of my canning and preserving endeavors.</div><div style="text-align: left;"> My goal was to come up with 20 pints of beans because that's how many jars I can fit in my pressure canner. Great. I soaked them, boiled them, made a fabulous sauce, got all of my canning supplies ready, and then filled up all the jars. They turned out perfectly!!! The only problem was, after I filled my 20 jars, I still had an entire bowl of beans leftover. Well? I guess I'm coming up with another recipe for scratch made baked beans!!</div><div style="text-align: left;"> Usually, when I make my famous baked beans, I just use canned baked beans and then zhuzh them up with bacon and onions and other flavorings. But this time, since I already had the beans all soaked and boiled and ready, I figured why not try something different?</div><div style="text-align: left;"> Then I remembered a BBQ sauce recipe that uses applesauce and molasses as a base, in addition to some of the more usual baked beans ingredients. I thought "how can this not be good?" So I went with it. </div><div style="text-align: left;">It turned out SO good, I think this is now my go-to recipe when it comes to baked beans from scratch!!</div><div style="text-align: left;"> It's sweet, it's savory, it's tangy, it's rich, it's deep, it's complex, and it all works perfectly well together!!! Btw, the applesauce really does come through and it gives it a light fresh flavor. It was exactly what I wanted!</div><div style="text-align: left;"> So, if you have the time to do your baked beans from scratch, give this recipe a try. I promise you'll love it!!! You're guests will too! Just be careful... if you bring it to a friend's BBQ event, they might ask you to bring it every year!!<br /></div><div style="text-align: left;"> <br /></div><div style="text-align: left;"> <br /></div><div style="text-align: left;"> </div><div style="text-align: left;"> <br />1 pound dried navy beans <br />8 ounces thick cut bacon , diced<br />1 medium yellow onion, diced</div><div style="text-align: left;">1/2 cup ketchup<br />1/2 cup molasses<br />1/2 cup plain applesauce<br />1/2 cup brown sugar<br />2 tbs apple cider vinegar<br />1 tbs lemon juice<br />1 tbs prepared mustard<br />1 tbs Worcestershire sauce</div><div style="text-align: left;">1 tsp liquid smoke</div><div style="text-align: left;">1 tsp garlic powder<br />2 tsp salt<br />1/2 tsp black pepper<br /><br />In a large pot, cover your beans with cold water. Soak the beans over night, up to 24 hours. Drain. <br />Cover with fresh water and boil for 30 minutes or until beans are tender but not mushy.<br />Meanwhile, in a large pan, saute the bacon and onions. Drain excess bacon fat, if needed. <br />Add remaining sauce ingredients. Stir well. Taste the sauce and adjust seasonings, if needed. </div><div style="text-align: left;">Add drained beans. Gently toss to coat beans in sauce. Do this in a large mixing bowl if you need to. <br />Place all in a large casserole dish or cast iron pan. Top with more bacon, if desired. <br />Bake uncovered at 350ºF for 45 minutes. <br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;">Tips: </div><div style="text-align: left;">If you prefer a different kind of bean, go for it! Pinto beans, Great Northern beans, any kind will work. Just know that different beans absorb differently. Some beans are VERY thirsty and will drink up everything from your soaking liquid to your boiling liquid to your final sauce. Be sure your beans are good and saucey when you put them into the oven to bake. No one likes dry baked beans! </div><div style="text-align: left;">Btw, when I made the sauce, I didn't really measure anything. The amounts are really just a guess, all added to taste. If you'd like it sweeter, add more brown sugar. If you'd like it to be a little more tangy, add more cider vinegar. If it's too sweet, add a little more Worcestershire sauce and lemon juice. Adjust it to how YOU like it!</div><div style="text-align: left;">And one last tip... If you're cooking for a BBQ, you can make them in advance, and then just reheat them for your event. A good way to do this is in your slow cooker. Another big tip is to make enough sauce to reserve a little extra on the side, just in case the beans get too dry.. you can add a little more sauce and they'll be perfect!<br /></div>Joeyhttp://www.blogger.com/profile/02028323720811886392noreply@blogger.com0