tag:blogger.com,1999:blog-2075406410807882024-03-15T18:10:09.760-07:00Kitchen GroovyNurturing relationships - one delicious meal at a time!Carinahttp://www.blogger.com/profile/02469577853103489946noreply@blogger.comBlogger91125tag:blogger.com,1999:blog-207540641080788.post-34771951662664996112011-12-23T07:02:00.000-08:002011-12-23T07:02:24.682-08:00Leftovers: Pasta with Sausage and Sauce<span style="color: #660000; font-family: "Trebuchet MS", sans-serif;">Whenever I make my highly desired <a href="http://kitchengroovy.blogspot.com/2011/12/braised-shortribs.html"><em><span style="color: #0c343d;">Braised Shortribs recipe</span></em></a>, I always have so much leftover sauce. Since the sauce is just too good to waste, I always save the sauce for future recipes. Here is one recipe that I make with this succulent sauce.</span><br />
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<span style="color: #660000; font-family: Trebuchet MS;"><u><em>Pasta with Sausage and Leftover Sauce</em></u></span><br />
<span style="color: #660000; font-family: Trebuchet MS; font-size: x-small;"><em>Original Recipe by Kitchen Groovy</em></span><br />
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<span style="color: #660000; font-family: Trebuchet MS;">1 box of whole wheat rotini pasta</span><br />
<span style="color: #660000; font-family: Trebuchet MS;">2 carrots, diced</span><br />
<span style="color: #660000; font-family: Trebuchet MS;">1 lb. sweet italian sausage, sliced (regular or turkey would work great)</span><br />
<span style="color: #660000; font-family: Trebuchet MS;">2 1/2 C leftover sauce from Braised Shortribs, hot</span><br />
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<span style="color: #660000; font-family: Trebuchet MS;">Over medium high heat, cook sliced italian sausage on a frying pan until fully cooked. Set aside on a plate lined with a paper towel to absorb any fat.</span><br />
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<span style="color: #660000; font-family: Trebuchet MS;">Cook pasta according to package directions. Add diced carrots to the noodles in the boiling water about 1-2 minutes before the noodles are done cooking. </span><br />
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<span style="color: #660000; font-family: Trebuchet MS;">Drain noodles and carrots. In large serving bowl, combine pasta, carrots and sausage. Add in the heated leftover sauce and combine until well mixed.</span><br />
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<span style="color: #660000; font-family: Trebuchet MS;">Chef's Note: feel free to add what you like to this dish - it's leftovers! I encourage you to add what you like and what you are craving! Brocolli would be a GREAT addition! I only added what was left in my refrigerator! :-)</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgu3JeCCRL4xaVwaxAzAJjoYJyJwSlpSoGnBSS9kkjW3KYCn7MHUZRClZsEMYHp4_evFFRZNrF3ALk0i0KVPm1E-oQdESfXpWhaUT86dmFxQbDrkkx0KGFUMMSuO2ZWn2S8gJRI_c4ipA/s1600/DSC_0101.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgu3JeCCRL4xaVwaxAzAJjoYJyJwSlpSoGnBSS9kkjW3KYCn7MHUZRClZsEMYHp4_evFFRZNrF3ALk0i0KVPm1E-oQdESfXpWhaUT86dmFxQbDrkkx0KGFUMMSuO2ZWn2S8gJRI_c4ipA/s320/DSC_0101.JPG" width="320" /></a></div><br />
<span style="color: #660000; font-family: Trebuchet MS;">Delicious!!! It was so good, the family was begging for me to make more Shortribs, so they can get these leftovers again! Ha! WIN-WIN!</span><br />
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<span style="color: #0c343d; font-family: Trebuchet MS;"><a href="http://kitchengroovyprintablerecipes.blogspot.com/2011/12/pasta-with-sausage.html"><em>Please click here for a printable version of this recipe - Kitchen Groovy</em></a></span><br />
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<span style="color: #660000; font-family: Trebuchet MS;">Enjoy and live with gusto!</span>Carinahttp://www.blogger.com/profile/02469577853103489946noreply@blogger.com51tag:blogger.com,1999:blog-207540641080788.post-1904452335942692352011-12-21T17:19:00.000-08:002011-12-23T06:45:46.016-08:00Braised Shortribs<span style="color: #660000; font-family: "Trebuchet MS", sans-serif;">I can't believe I haven't posted this recipe yet - this Braised Shortribs recipe is up there in my Top 10 favorite recipes of all time. If you are not sure about trying recipes from random places you find online - this one is an exception for you! This is a must try, must make, must eat and must share type of recipe. Invite your neighbors, invite your friends, family, strangers. It's that good. </span><br />
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<span style="color: #660000; font-family: Trebuchet MS;">I saw this recipe prepared on our local television Saturday morning show by a chef at a local restaurant called "<a href="http://www.wildfirerestaurant.com/"><em><span style="color: #0c343d;">Wildfire</span></em></a>". At first, I wasn't paying too close attention to what was being made, but as I watched, I remember thinking - "wow, that looks really, really good" and "I think I can make that, too". My husband was sitting with me and he said "yeah, you should totally make that". Deal. </span><br />
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<span style="color: #660000; font-family: Trebuchet MS;">And the rest is history. It's a great go-to, Sunday night, warm your bones on a cold winter's night kind of meal. </span><br />
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<span style="color: #660000; font-family: Trebuchet MS;">Oh, and stay tuned for a follow up recipe on how I use leftovers!</span><br />
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<span style="color: #660000; font-family: Trebuchet MS;"><em><u>Braised Shortribs</u></em></span><br />
<span style="color: #660000; font-family: Trebuchet MS; font-size: x-small;"><em>Original recipe by Wildfire Steaks, Chops & Seafood</em></span><br />
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<span style="color: #660000; font-family: Georgia, "Times New Roman", serif;"><span style="color: black; font-family: "Arial","sans-serif"; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;">4 - 12 oz cut rectangles of cleaned, boneless short ribs<br />
1 Tbsp kosher salt<br />
1 tsp fresh ground black pepper<br />
2 Tbsp olive oil<br />
1 lb peeled carrots, sliced ½" thick<br />
1 lb cubed onions, 1" square<br />
12 oz sliced celery, ½" thick<br />
¼ cup sliced garlic cloves, 1/8" thick<br />
2 tsp minced, fresh rosemary<br />
2 tsp minced, fresh thyme<br />
2 ea bay leaves<br />
2 cups red wine<br />
1 cup balsamic vinegar<br />
3 cups chicken stock<br />
3 cups beef stock<br />
1 cup diced tomatoes in juice</span></span><br />
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<span style="color: #660000; font-family: Georgia, "Times New Roman", serif;"><span style="color: black; font-family: "Arial","sans-serif"; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;"><span style="color: black; font-family: "Arial","sans-serif"; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;">Make sure short ribs are cleaned of excess fat and silver skin. Season with salt and pepper on both sides. <br />
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Place large sauce pan on high heat on stove. Add olive oil and brown meat on both sides. Remove short ribs from pan and add vegetables. <br />
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Caramelize vegetables, then add garlic and herbs and cook for two more minutes. <br />
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Pour in red wine and balsamic vinegar and cook down until half the liquid has evaporated. Then add chicken and beef stocks and tomatoes. Bring to a boil. <br />
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Add short ribs back to pan. Place parchment paper over short ribs, then cover with aluminum foil or pan lid and place in a 370 convention oven. Cook in the oven for two hours, 40 minutes.<br />
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Remove pan from the oven and let sit for a half an hour. Remove short ribs from pan and cover with foil to keep warm. Strain sauce. Season with salt and pepper, if needed. Add short rib pieces to sauce, and heat until hot. </span></span></span><br />
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<span style="color: #660000; font-family: Georgia, "Times New Roman", serif;"><span style="color: black; font-family: "Arial","sans-serif"; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;"><span style="color: black; font-family: "Arial","sans-serif"; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;"><em>My Personal Chef's Note: I take the leftover sauce and vegetables, place it in a food processor and make a gravy. <u>It is an absolute must do</u>! Salvage as much of the sauce as possible, as the sauce makes for great leftover meals! </em></span></span></span><br />
<span style="color: #660000; font-family: Georgia, "Times New Roman", serif;"><span style="color: black; font-family: "Arial","sans-serif"; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;"><span style="color: black; font-family: "Arial","sans-serif"; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;"><br />
Serve with roasted root vegetables and mashed potatoes (<em>with sauce, too!</em>). Sprinkle with chopped parsley.</span></span></span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjS9qa9X_Kd-Jhdrsmrked8LEkx_7G3j-qNoOKVIyh-izDI7l3VYvn0lN-qi-YzeWe4aYf2GW2RWT3J2mxH-NLfsM-mnZixwbs02M7EEz_zEjhKP1-ctjiL_O-4nSDLqFbUOz2fvActLw/s1600/DSC_0094.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjS9qa9X_Kd-Jhdrsmrked8LEkx_7G3j-qNoOKVIyh-izDI7l3VYvn0lN-qi-YzeWe4aYf2GW2RWT3J2mxH-NLfsM-mnZixwbs02M7EEz_zEjhKP1-ctjiL_O-4nSDLqFbUOz2fvActLw/s320/DSC_0094.JPG" width="320" /></a></div><span style="color: #660000; font-family: "Trebuchet MS", sans-serif;"> served on mashed potatoes. . . </span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjva4f8aBR0VDsxl3-3JHgT5dLHVHHQFCyLxhyhwXCZcB1md-X26D1nqtb6MXl7KNhigZAtUGAA9hyphenhyphenMqDLQ-Dvuo9r-ZFHpYr-NVAyvv3WrcTDtpF8XyDUmMhb1Yxmpu5fawSypHsolag/s1600/DSC_0095.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjva4f8aBR0VDsxl3-3JHgT5dLHVHHQFCyLxhyhwXCZcB1md-X26D1nqtb6MXl7KNhigZAtUGAA9hyphenhyphenMqDLQ-Dvuo9r-ZFHpYr-NVAyvv3WrcTDtpF8XyDUmMhb1Yxmpu5fawSypHsolag/s320/DSC_0095.JPG" width="320" /></a></div><br />
<span style="color: #660000; font-family: "Trebuchet MS", sans-serif;"><span style="color: black; font-family: "Arial","sans-serif"; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;"><span style="color: black; font-family: "Arial","sans-serif"; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;">What do you think? No meal screams "H-O-M-E" like a good old meat and potatoes kind of meal.</span></span></span><br />
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<span style="color: #0c343d; font-family: "Trebuchet MS", sans-serif;"><span style="color: black; font-family: "Arial","sans-serif"; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;"><span style="color: black; font-family: "Arial","sans-serif"; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;"><a href="http://kitchengroovyprintablerecipes.blogspot.com/2011/12/braised-shortribs.html"><em>For a printable version of this recipe, please click here - Kitchen Groovy</em></a></span></span></span><br />
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<span style="color: #660000; font-family: "Trebuchet MS", sans-serif;"><span style="color: black; font-family: "Arial","sans-serif"; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;"><span style="color: black; font-family: "Arial","sans-serif"; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;">Enjoy and live with gusto!</span></span></span>Carinahttp://www.blogger.com/profile/02469577853103489946noreply@blogger.com1tag:blogger.com,1999:blog-207540641080788.post-62580085054652852282011-11-25T08:11:00.000-08:002011-11-25T08:11:52.036-08:00Harvest Salad with Pomegranate Vinaigrette<span style="color: #660000; font-family: "Trebuchet MS", sans-serif;">Happy Day After Thanksgiving! Happy Black Friday! Happy Shopping! Happy Day Off! </span><br />
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<span style="color: #660000; font-family: Trebuchet MS;">Whatever this wonderful, lovely day is to you - may it be happy! Hopefully, you are still high off of all the delicious Thanksgiving food you gobbled up yesterday! </span><br />
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<span style="color: #660000; font-family: Trebuchet MS;">We truly had a feast fit for a Thanksgiving King - my family agreed that I topped myself out. Aaaahhhh . . . words and feelings I love to hear from my kids and hubs. I tried a new salad this year - and it was loved by all. </span><br />
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<span style="color: #660000; font-family: Trebuchet MS;">I wanted to share it with you because not only is it perfect for the holidays, but it's really a great salad at any time during the fall and winter months. It was DELISH!!! There were a few ingredients that she listed as "Lunds and Byerly's" - I didn't use them <em>except</em> for the Island Breeze Seasoning.</span><br />
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<span style="color: #660000; font-family: Trebuchet MS;"><em><u>Harvest Salad with Pomegranate Vinaigrette</u></em></span><br />
<span style="color: #660000; font-family: Trebuchet MS; font-size: x-small;"><em>Original recipe by Sue Erickson, Byerly's</em></span><br />
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<span style="color: #660000; font-family: Trebuchet MS;">4 T pomegranate juice</span><br />
<span style="color: #660000; font-family: Trebuchet MS;">2 T sherry wine vinegar</span><br />
<span style="color: #660000; font-family: Trebuchet MS;">1 T Lunds & Byerly's Maple Syrup</span><br />
<span style="color: #660000; font-family: Trebuchet MS;">1 tsp. Lunds and Byerly's Island Breeze Seasoning</span><br />
<span style="color: #660000; font-family: Trebuchet MS;">1 tsp. fresh lemon juice</span><br />
<span style="color: #660000; font-family: Trebuchet MS;">1/2 tsp. Dijon Mustard</span><br />
<span style="color: #660000; font-family: Trebuchet MS;">1/4 tsp. kosher salt</span><br />
<span style="color: #660000; font-family: Trebuchet MS;">1/8 tsp. pepper</span><br />
<span style="color: #660000; font-family: Trebuchet MS;">6 T grapeseed or canola oil</span><br />
<span style="color: #660000; font-family: Trebuchet MS;">2 HoneyCrisp or Braeburn apples, cored, diced</span><br />
<span style="color: #660000; font-family: Trebuchet MS;">2 - 5oz. packages mixed spring greens</span><br />
<span style="color: #660000; font-family: Trebuchet MS;">1 C shaved aged Gouda cheese</span><br />
<span style="color: #660000; font-family: Trebuchet MS;">1/2 C thinly sliced shallots</span><br />
<span style="color: #660000; font-family: Trebuchet MS;">1 C roasted, salted pepitas</span><br />
<span style="color: #660000; font-family: Trebuchet MS;">1 C pomegranate seeds</span><br />
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<span style="color: #660000; font-family: Trebuchet MS;">In mixing bowl, whisk together pomegranate juice, vinegar, syrup, lemon juice, Dijon, salt and pepper. Slowly whisk in oil.</span><br />
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<span style="color: #660000; font-family: Trebuchet MS;">Place diced apples in bowl; pour 1/2 C vinaigreete over, tossing to coat. Allow to sit for 30 minutes.</span><br />
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<span style="color: #660000; font-family: Trebuchet MS;">Place spring greens in large mixing bowl; pour remaining vinaigreete over, toss to coat.</span><br />
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<span style="color: #660000; font-family: Trebuchet MS;">Arrange tossed greens on 8 salad plates, using slotted spoon to divide apples over each salad. Garnish with cheese, shallots, pepitas and pomegranate seeds. Drizzle remaining vinaigrette over each salad.</span><br />
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<span style="color: #660000; font-family: Trebuchet MS;">To prepare ahead: vinaigrette will keep, tightly covered, in refridgerator for up to 3 days.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSHu4N1ER-7XvozfummtgbTwhypEFw9HHKSy6Lnzm1toeJeGLClKaRzSsCKjd58ZjkvMKMw4nIVTm6jFjLW6aXHnhSojyUV2l1SckKhZWjS_W6PfKqnBLk4rajx-72Baiy5Oef9R7T7g/s1600/DSC_0052.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSHu4N1ER-7XvozfummtgbTwhypEFw9HHKSy6Lnzm1toeJeGLClKaRzSsCKjd58ZjkvMKMw4nIVTm6jFjLW6aXHnhSojyUV2l1SckKhZWjS_W6PfKqnBLk4rajx-72Baiy5Oef9R7T7g/s320/DSC_0052.JPG" width="320" /></a></div><br />
<span style="color: #660000; font-family: "Trebuchet MS", sans-serif;">I could have eaten this all day! Well, I suppose I could have eaten turkey, dressing, sweet potatoes, apple pie all day too - but you get the picture!</span><br />
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<span style="color: #660000; font-family: Trebuchet MS;"><a href="http://kitchengroovyprintablerecipes.blogspot.com/2011/11/harvest-salad-with-pomegranate.html"><em><span style="color: #0c343d;">Please click here for a printable version of this recipe</span></em></a> - Kitchen Groovy</span><br />
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<span style="color: #660000; font-family: Trebuchet MS;">Also - I'd like to thank <a href="http://www.pipandebby.com/"><em><span style="color: #0c343d;">Pip & Ebby</span></em></a> for passing an award on to me - I am super honored! This dynamic duo also live in the same area as myself, so it's always fun for me to know that I'm blogging "next" to them! </span><br />
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<span style="color: #660000; font-family: Trebuchet MS;">But, be sure to check them out (<a href="http://www.pipandebby.com/"><em><span style="color: #0c343d;">click here to get to their website</span></em></a>)- they have amazing recipes and I have tried a number of their recipes and have absolutely loved them! Thanks Pip! Thanks Ebby! xoxo</span><br />
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<span style="color: #660000; font-family: Trebuchet MS;">Enjoy and live with gusto!</span>Carinahttp://www.blogger.com/profile/02469577853103489946noreply@blogger.com4tag:blogger.com,1999:blog-207540641080788.post-69649871667523670892011-11-16T10:58:00.000-08:002011-11-16T10:58:00.348-08:00Nutella Tart<span style="color: #660000; font-family: "Trebuchet MS", sans-serif;">A dear friend of mine and I went to a cooking class last week, and the menu was to die for - especially this dessert. I literally wanted to lick my plate, but being that we were supposed to act somewhat civilized, I restrained myself! </span><br />
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<span style="color: #660000; font-family: Trebuchet MS;">I decided to try it out last night at home, and found that it is probably one of the easiest desserts to make. Added bonus and perfect for the holidays!!</span><br />
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<span style="color: #660000; font-family: Trebuchet MS;"><u><em>Nutella Tart</em></u></span><br />
<span style="color: #660000; font-family: Trebuchet MS;">original recipe by Carmela Hobbins</span><br />
<span style="color: #660000; font-family: Trebuchet MS;">serves 8-12</span><br />
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<span style="color: #660000; font-family: Trebuchet MS;">1 1/2 sticks of unsalted butter</span><br />
<span style="color: #660000; font-family: Trebuchet MS;">1/3 C granulated sugar</span><br />
<span style="color: #660000; font-family: Trebuchet MS;">1/2 tsp. pure almond extract</span><br />
<span style="color: #660000; font-family: Trebuchet MS;">1 1/2 C all purpose flour</span><br />
<span style="color: #660000; font-family: Trebuchet MS;">1 C Nutella</span><br />
<span style="color: #660000; font-family: Trebuchet MS;">1/2 C semisweet chocolate morsels</span><br />
<span style="color: #660000; font-family: Trebuchet MS;">1/2 C white chocolate morsels</span><br />
<span style="color: #660000; font-family: Trebuchet MS;">1/2 C sliced almonds (I like a lot of almonds, so I used closer to 3/4 C)</span><br />
<span style="color: #660000; font-family: Trebuchet MS;">Cocoa for dusting</span><br />
<span style="color: #660000; font-family: Trebuchet MS;">Whipped cream for garnishing</span><br />
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<span style="color: #660000; font-family: Trebuchet MS;">1. In an electric mixer, beat butter and sugar together for about 4-5 minutes until pale and fluffy. Reduce speed to low and add almond extract, followed by flour. Mix until combined.</span><br />
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<span style="color: #660000; font-family: Trebuchet MS;">2. Press dough into a 10x1" tart pan with a removable bottom. Chill until firm, about 30 minutes, or as long as overnight. Preheat oven to 350 degrees. Remove tart pan from refrigerator and drop spoonfuls of Nutella evenly over the crust (don't attempt to spread as it might damage the tart). Bake tart for about 5 minutes, remove from the oven and now spread evenly the softened Nutella over the crust. Sprinkle chocolate morsels over the Nutella, then top with the sliced almonds. </span><br />
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<span style="color: #660000; font-family: Trebuchet MS;">3. Bake on the lower rack of the oven until crust is golden, about 20-25 minutes. Cool, remove side of tart pan and serve at room temperature or warm. Dust the plate with cocoa and garnish with whipped cream. </span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPzsus7DPYY638fctAXDtNS0C9CwDCHHqP2uMyV_44MuSy3J6G1uTeVwWFlar6-q_DTOzOHh9z2vf41feh8Nm7d49Oh1f-fakTJ48S5XB8Na0XjCLxRYgOeflehyphenhyphentpZkUu_eik4Iju2w/s1600/DSC_0003.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="132" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPzsus7DPYY638fctAXDtNS0C9CwDCHHqP2uMyV_44MuSy3J6G1uTeVwWFlar6-q_DTOzOHh9z2vf41feh8Nm7d49Oh1f-fakTJ48S5XB8Na0XjCLxRYgOeflehyphenhyphentpZkUu_eik4Iju2w/s200/DSC_0003.JPG" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhO66__OwdsZTCoXa1U-DbQw8Agx3QcR1u7cQrgHaU4dCTqMtzywPAY4tccY_m0MoL3DHrJBneoERJYesvgpGULNyB2R32RiP3RQjee4-eNaiMJLUn8syRUraNcG6dxzrLHHbJV_6p8aQ/s1600/DSC_0002.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="132" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhO66__OwdsZTCoXa1U-DbQw8Agx3QcR1u7cQrgHaU4dCTqMtzywPAY4tccY_m0MoL3DHrJBneoERJYesvgpGULNyB2R32RiP3RQjee4-eNaiMJLUn8syRUraNcG6dxzrLHHbJV_6p8aQ/s200/DSC_0002.JPG" width="200" /></a></div><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIOoCthrGSnKapeFU6aUQT4doMeKZKKEsiclXYW4BizV1h9J5AghIio2ZTWeotD88iwpXN37C9MN9mxHfqlqehrfbiqlkWBtRahSiCOd_DnVshw8de8YqIFJEsyfgmtTgEM18kK-oxew/s1600/DSC_0006.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="132" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIOoCthrGSnKapeFU6aUQT4doMeKZKKEsiclXYW4BizV1h9J5AghIio2ZTWeotD88iwpXN37C9MN9mxHfqlqehrfbiqlkWBtRahSiCOd_DnVshw8de8YqIFJEsyfgmtTgEM18kK-oxew/s200/DSC_0006.JPG" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTTsagxHV5lWT70lTrw0chdS0lMRV8qoXBUevktWTbYPFggUZLsKF5XMjTMXDx9kblbHtYNDH3G66s6JD6T-Bj1QYJtlOHe2Y8AERj03d0QbmiRdn5_xdUQPEjF7ULf-qy9u2qR6W8fQ/s1600/DSC_0004.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="132" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTTsagxHV5lWT70lTrw0chdS0lMRV8qoXBUevktWTbYPFggUZLsKF5XMjTMXDx9kblbHtYNDH3G66s6JD6T-Bj1QYJtlOHe2Y8AERj03d0QbmiRdn5_xdUQPEjF7ULf-qy9u2qR6W8fQ/s200/DSC_0004.JPG" width="200" /></a></div><br />
<span style="color: #660000; font-family: Trebuchet MS;"><a href="http://kitchengroovyprintablerecipes.blogspot.com/2011/11/nutella-tart.html"><em><span style="color: #0c343d;">Please click here for a printable version of this recipe</span></em></a> - Kitchen Groovy</span><br />
<br />
<span style="color: #660000; font-family: Trebuchet MS;">Enjoy and live with gusto!</span>Carinahttp://www.blogger.com/profile/02469577853103489946noreply@blogger.com4tag:blogger.com,1999:blog-207540641080788.post-54100272461772776882011-10-09T14:45:00.000-07:002011-10-09T14:45:21.020-07:00Steak Fajita Chili<span style="color: #660000; font-family: "Trebuchet MS", sans-serif;">Every year, when the weather turns cool, my husband asks for this meal for dinner. It's perfect during fall and winter and especially during football season! I have been making this chili for a few years now - and it's probably one of my favorite varieties of chili. I have to warn you - not all of my kids love this dish, although - there are very few dishes that all three of my kids love. Regardless, it's definitely blog worthy and I am positive there are many who will make this their favorite, too! :-)</span><br />
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<span style="color: #660000; font-family: Trebuchet MS;">I found the original recipe from Food Network, but I have adapted it over the last couple of years and while still close to the original recipe, this is my own version.</span><br />
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<span style="color: #660000; font-family: Trebuchet MS;"><em><u>Steak Fajita Chili</u></em></span><br />
<span style="color: #660000; font-family: Trebuchet MS; font-size: x-small;"><em>Original Recipe by Food Network Magazines</em></span><br />
<span style="color: #660000; font-family: Trebuchet MS; font-size: x-small;"><em>Adapted Recipe by Kitchen Groovy</em></span><br />
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<span style="color: #660000; font-family: Trebuchet MS;"><span style="color: black; font-family: Times New Roman;"> <span style="color: #660000; font-family: "Trebuchet MS", sans-serif;">Ingredients</span></span></span><span style="color: #660000; font-family: Trebuchet MS;"></span><br />
<span style="color: #660000; font-family: Trebuchet MS;"><ul type="disc"><li class="MsoNormal" style="color: #3d3d3d; line-height: normal; margin: 0in 0in 10pt; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "Arial","sans-serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman";"><span style="font-family: "Trebuchet MS", sans-serif;"><span style="color: #660000;">1 1/4 cups canola oil <o:p></o:p></span></span></span></li>
<span style="color: #660000; font-family: "Trebuchet MS", sans-serif;"> </span>
<li class="MsoNormal" style="color: #3d3d3d; line-height: normal; margin: 0in 0in 10pt; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "Arial","sans-serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman";"><span style="font-family: "Trebuchet MS", sans-serif;"><span style="color: #660000;">3-4 pounds boneless beef short ribs <o:p></o:p></span></span></span></li>
<span style="color: #660000; font-family: "Trebuchet MS", sans-serif;"> </span>
<li class="MsoNormal" style="color: #3d3d3d; line-height: normal; margin: 0in 0in 10pt; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "Arial","sans-serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman";"><span style="font-family: "Trebuchet MS", sans-serif;"><span style="color: #660000;">Kosher salt and freshly ground pepper <o:p></o:p></span></span></span></li>
<span style="color: #660000; font-family: "Trebuchet MS", sans-serif;"> </span>
<li class="MsoNormal" style="color: #3d3d3d; line-height: normal; margin: 0in 0in 10pt; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "Arial","sans-serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman";"><span style="font-family: "Trebuchet MS", sans-serif;"><span style="color: #660000;">64 oz. low-sodium beef broth (you will not actually use all of it)<o:p></o:p></span></span></span></li>
<span style="color: #660000; font-family: "Trebuchet MS", sans-serif;"> </span>
<li class="MsoNormal" style="color: #3d3d3d; line-height: normal; margin: 0in 0in 10pt; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "Arial","sans-serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman";"><span style="font-family: "Trebuchet MS", sans-serif;"><span style="color: #660000;">1 small onion, finely diced <o:p></o:p></span></span></span></li>
<span style="color: #660000; font-family: "Trebuchet MS", sans-serif;"> </span>
<li class="MsoNormal" style="color: #3d3d3d; line-height: normal; margin: 0in 0in 10pt; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "Arial","sans-serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman";"><span style="font-family: "Trebuchet MS", sans-serif;"><span style="color: #660000;">2 red and/or green bell peppers, chopped <o:p></o:p></span></span></span></li>
<span style="color: #660000; font-family: "Trebuchet MS", sans-serif;"> </span>
<li class="MsoNormal" style="color: #3d3d3d; line-height: normal; margin: 0in 0in 10pt; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "Arial","sans-serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman";"><span style="font-family: "Trebuchet MS", sans-serif;"><span style="color: #660000;">1 1/2 tablespoons ground cumin <o:p></o:p></span></span></span></li>
<span style="color: #660000; font-family: "Trebuchet MS", sans-serif;"> </span>
<li class="MsoNormal" style="color: #3d3d3d; line-height: normal; margin: 0in 0in 10pt; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "Arial","sans-serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman";"><span style="font-family: "Trebuchet MS", sans-serif;"><span style="color: #660000;">2 tablespoons hot chili powder <o:p></o:p></span></span></span></li>
<span style="color: #660000; font-family: "Trebuchet MS", sans-serif;"> </span>
<li class="MsoNormal" style="color: #3d3d3d; line-height: normal; margin: 0in 0in 10pt; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "Arial","sans-serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman";"><span style="font-family: "Trebuchet MS", sans-serif;"><span style="color: #660000;">1 1/2 tablespoons chopped fresh oregano <o:p></o:p></span></span></span></li>
<span style="color: #660000; font-family: "Trebuchet MS", sans-serif;"> </span>
<li class="MsoNormal" style="color: #3d3d3d; line-height: normal; margin: 0in 0in 10pt; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "Arial","sans-serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman";"><span style="font-family: "Trebuchet MS", sans-serif;"><span style="color: #660000;">3/4 cup all-purpose flour <o:p></o:p></span></span></span></li>
<span style="color: #660000; font-family: "Trebuchet MS", sans-serif;"> </span>
<li class="MsoNormal" style="color: #3d3d3d; line-height: normal; margin: 0in 0in 10pt; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "Arial","sans-serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman";"><span style="font-family: "Trebuchet MS", sans-serif;"><span style="color: #660000;">1 C frozen corn kernels<o:p></o:p></span></span></span></li>
<span style="color: #660000; font-family: "Trebuchet MS", sans-serif;"> </span>
<li class="MsoNormal" style="color: #3d3d3d; line-height: normal; margin: 0in 0in 10pt; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "Arial","sans-serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman";"><span style="font-family: "Trebuchet MS", sans-serif;"><span style="color: #660000;">2 15-ounce can cannellini beans, drained and rinsed <o:p></o:p></span></span></span></li>
<span style="color: #660000; font-family: "Trebuchet MS", sans-serif;"> </span>
<li class="MsoNormal" style="color: #3d3d3d; line-height: normal; margin: 0in 0in 10pt; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "Arial","sans-serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman";"><span style="font-family: "Trebuchet MS", sans-serif;"><span style="color: #660000;">Guacamole, sour cream, taco-blend cheese and fried tortilla strips, for garnish <o:p></o:p></span></span></span></li>
<span style="color: #660000; font-family: "Trebuchet MS", sans-serif;"> </span></ul><span style="color: #660000; font-family: "Trebuchet MS", sans-serif;"> </span><b><span style="color: #3d3d3d; font-family: "Trebuchet MS","sans-serif"; font-size: 12pt; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman";"><span style="font-family: "Trebuchet MS", sans-serif;"><span style="color: #660000;">Directions<o:p></o:p></span></span></span></b><br />
<span style="color: #660000; font-family: "Trebuchet MS", sans-serif;"> </span><br />
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 10pt; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"><span style="color: #3d3d3d; font-family: "Arial","sans-serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman";"><span style="font-family: "Trebuchet MS", sans-serif;"><span style="color: #660000;">Heat 1/4 cup canola oil in a large soup pot or Dutch oven over medium-high heat. Season the short ribs with salt and pepper and sear until golden brown, 3 to 4 minutes per side. Transfer the meat to another large pot (set the first pot aside) and add the broth. Cover and cook until tender, about 1 hour 30 minutes.</span></span></span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 10pt; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"><span style="color: #3d3d3d; font-family: "Arial","sans-serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman";"><span style="font-family: "Trebuchet MS", sans-serif;"><span style="color: #660000;">Meanwhile, heat the remaining 1 cup oil in the reserved pot over medium heat. Add the onion, bell pepper, cumin, chili powder, oregano, flour, 1 tablespoon pepper, and salt to taste. Cook, stirring, until the flour is smooth, 3 to 4 minutes. Remove from the heat and set aside until the meat is done.</span></span></span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 10pt; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"><span style="color: #3d3d3d; font-family: "Arial","sans-serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman";"><span style="font-family: "Trebuchet MS", sans-serif;"><span style="color: #660000;">Transfer the short ribs to a cutting board; cover the broth and set aside. Let the meat cool slightly, then cut into chunks. Place the pot with the vegetables over medium-high heat. Slowly add the warm broth and whisk until smooth. Stir in the chopped short ribs and the beans, bring to a simmer and cook until thickened, about 15 minutes. Ladle into bowls and garnish with guacamole, sour cream, cheese and fried tortilla strips, for a little extra crunch.</span></span></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1NLjZ3lTAtpWsgP3iRI_CwZEe98Eppcu-JvjzSTl3QQ5cGvSzszHnxUSxwMx9xnGsBoHcfWhhb1lR81DkeJfGMfgSazdgJGH-dS-TJMmTKbibISdNDgddHNhdYZAN58OZGBzKI6IN7Q/s1600/DSC_0035.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1NLjZ3lTAtpWsgP3iRI_CwZEe98Eppcu-JvjzSTl3QQ5cGvSzszHnxUSxwMx9xnGsBoHcfWhhb1lR81DkeJfGMfgSazdgJGH-dS-TJMmTKbibISdNDgddHNhdYZAN58OZGBzKI6IN7Q/s320/DSC_0035.JPG" width="320" /></a></div><br />
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<span style="font-family: "Trebuchet MS", sans-serif;"><a href="http://kitchengroovyprintablerecipes.blogspot.com/2011/10/steak-fajita-chili.html"><em><span style="color: #0c343d;">Please click here for a printable version of this recipe</span></em></a> - Kitchen Groovy</span><br />
<br />
Enjoy and live with gusto!</span>Carinahttp://www.blogger.com/profile/02469577853103489946noreply@blogger.com3tag:blogger.com,1999:blog-207540641080788.post-5621318950158503062011-09-23T13:55:00.000-07:002011-09-23T13:55:57.069-07:00Roasted Tomatoes<span style="color: #660000; font-family: "Trebuchet MS", sans-serif;">So, I've once again been blessed by the generosity of a dear friend and her insanely abundant garden. This time, Roma Tomatoes. Oh Romas, how I love thee. This was delicious as a side dish for literally anything. We had it with Meatballs, Mashed Potatoes and Gravy (which was also a gift from this same friend - and equally delicious!).</span><br />
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<span style="color: #660000; font-family: Trebuchet MS;"><em><u>Roasted Tomatoes</u></em></span><br />
<span style="color: #660000; font-family: Trebuchet MS; font-size: x-small;"><em>Original recipe by Ina Garten</em></span><br />
<span style="color: #660000; font-family: Trebuchet MS; font-size: x-small;"><em>Adapted recipe by Kitchen Groovy</em></span><br />
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<span style="color: #660000; font-family: Trebuchet MS;">12 plum Roma Tomatoes, halved</span><br />
<span style="color: #660000; font-family: Trebuchet MS;">1/4 C good olive oil</span><br />
<span style="color: #660000; font-family: Trebuchet MS;">1 1/2 T aged balsamic vinegar</span><br />
<span style="color: #660000; font-family: Trebuchet MS;">2 large garlic cloves, minced</span><br />
<span style="color: #660000; font-family: Trebuchet MS;">2 tsp sugar</span><br />
<span style="color: #660000; font-family: Trebuchet MS;">1 1/2 tsp kosher salt</span><br />
<span style="color: #660000; font-family: Trebuchet MS;">1/2 tsp freshly ground black pepper</span><br />
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<span style="color: #660000; font-family: Trebuchet MS;">Preheat the oven to 450 degrees.</span><br />
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<span style="color: #660000; font-family: Trebuchet MS;">Arrange the tomatoes on a sheet pan, cut sides up, in a single layer. Drizzle with the olive oil and balsamic vinegar. Sprinkle with garlic, sugar, salt and pepper. Roast for 25-30 minutes, until the tomatoes start to caramelize and the flavores are concentrated. </span><br />
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<span style="color: #660000; font-family: Trebuchet MS;">Serve warm or at room temperature.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7C0CzXHODxTspc02NxsG9cOonzHFLM7yHSdPXPcf2HE_1GW_-gx0sl3eW_HtKWp1bq7aWUhS55m_HnpYN4EeKN5zJEnZ-E09hQgGwJOiog3QnrqZN4UUbJddvGr5fbx1btWAoXAz3jg/s1600/DSC_0036.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7C0CzXHODxTspc02NxsG9cOonzHFLM7yHSdPXPcf2HE_1GW_-gx0sl3eW_HtKWp1bq7aWUhS55m_HnpYN4EeKN5zJEnZ-E09hQgGwJOiog3QnrqZN4UUbJddvGr5fbx1btWAoXAz3jg/s320/DSC_0036.JPG" width="320" /></a></div><br />
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<span style="color: #660000; font-family: "Trebuchet MS", sans-serif;">Tomatoes are abundant this time of year - this is a must have delicious new side dish to try out!!</span><br />
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<span style="color: #660000; font-family: Trebuchet MS;"><a href="http://kitchengroovyprintablerecipes.blogspot.com/2011/09/roasted-tomatoes.html"><em><span style="color: #0c343d;">Please click here for a printable version of this recipe</span></em></a> - Kitchen Groovy</span><br />
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<span style="color: #660000; font-family: Trebuchet MS;">Enjoy and live with gusto!</span>Carinahttp://www.blogger.com/profile/02469577853103489946noreply@blogger.com1tag:blogger.com,1999:blog-207540641080788.post-37194903577759078612011-09-08T12:10:00.000-07:002011-09-08T12:10:56.199-07:00Real Meatballs and Spaghetti<span style="color: #660000; font-family: "Trebuchet MS", sans-serif;">In the past, I have made my own spaghetti sauce, and I've had success with it. But, I haven't had anything that was SO great and incredible. Except this one. It is really good. I mean <em>really, really</em> good. The sauce is a simple sauce, nothing complicated or overly done. For something like this, I don't want anything that is going to try to draw attention to itself with fancy ingredients. This is simply put, a beautiful recipe. Thank you Ina Garten. </span><br />
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<span style="color: #660000; font-family: Trebuchet MS;">The meatballs are a bit more time and labor intensive - so feel free to do something different if you're in a hurry. But, what ever you do - DON'T SKIP THE SAUCE! </span><br />
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<span style="color: #660000; font-family: Trebuchet MS;">On another note - my family loves a lot of sauce on their noodles, and I always felt that Ina's recipe never provided enough sauce. So, I have doubled the sauce recipe :-)</span><br />
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<span style="color: #660000; font-family: Trebuchet MS;"><em><u>Real Meatballs and Spaghetti</u></em></span><br />
<span style="color: #660000; font-family: Trebuchet MS; font-size: x-small;"><em>Recipe courtesy of Ina Garten</em></span><br />
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<span style="color: #660000; font-family: Trebuchet MS;"><u>For the Meatballs: </u></span><br />
<span style="color: #660000; font-family: Trebuchet MS;">1/2 lb. ground veal</span><br />
<span style="color: #660000; font-family: Trebuchet MS;">1/2 lb. ground pork</span><br />
<span style="color: #660000; font-family: Trebuchet MS;">1 lb. ground beef</span><br />
<span style="color: #660000; font-family: Trebuchet MS;">1 C fresh white bread crumbs</span><br />
<span style="color: #660000; font-family: Trebuchet MS;">1/4 C seasoned dry bread crumbs</span><br />
<span style="color: #660000; font-family: Trebuchet MS;">2 T chopped fresh flat leaf parsley</span><br />
<span style="color: #660000; font-family: Trebuchet MS;">1/2 C freshly grated Parmesan cheese</span><br />
<span style="color: #660000; font-family: Trebuchet MS;">2 tsp. kosher salt</span><br />
<span style="color: #660000; font-family: Trebuchet MS;">1/2 tsp. freshly ground black pepper</span><br />
<span style="color: #660000; font-family: Trebuchet MS;">1/4 tsp. ground nutmeg</span><br />
<span style="color: #660000; font-family: Trebuchet MS;">1 extra large egg, beaten</span><br />
<span style="color: #660000; font-family: Trebuchet MS;">Vegetable oil</span><br />
<span style="color: #660000; font-family: Trebuchet MS;">Olive oil</span><br />
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<span style="color: #660000; font-family: Trebuchet MS;"><u>For the Sauce: </u></span><br />
<span style="color: #660000; font-family: Trebuchet MS;">2 T olive oil</span><br />
<span style="color: #660000; font-family: Trebuchet MS;">1 whole white onion, chopped</span><br />
<span style="color: #660000; font-family: Trebuchet MS;">3 cloves garlic, minced</span><br />
<span style="color: #660000; font-family: Trebuchet MS;">1 C good red wine, such as Chianti <span style="font-size: x-small;"><em>(I used a Malbec, as this is my favorite wine)</em></span></span><br />
<span style="color: #660000; font-family: Trebuchet MS;">2 - 28 oz. can crushed tomatoes</span><br />
<span style="color: #660000; font-family: Trebuchet MS;">2 T chopped fresh flat leaf parsley</span><br />
<span style="color: #660000; font-family: Trebuchet MS;">3 tsp. kosher salt</span><br />
<span style="color: #660000; font-family: Trebuchet MS;">1 tsp. freshly ground black pepper</span><br />
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<span style="color: #660000; font-family: Trebuchet MS;"><u>For Serving: </u></span><br />
<span style="color: #660000; font-family: Trebuchet MS;">1 1/2 lbs. spaghetti, cooked according to package directions</span><br />
<span style="color: #660000; font-family: Trebuchet MS;">Freshly grated Parmesan Cheese</span><br />
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<span style="color: #660000; font-family: Trebuchet MS;"><strong>DIRECTIONS</strong></span><br />
<span style="color: #660000; font-family: Trebuchet MS;"><u>For the Meatballs: </u></span><br />
<span style="color: #660000; font-family: Trebuchet MS;">Place the ground meats, both bread crumbs, parsley, Parmesan, salt, pepper, nutmeg, egg and 3/4 C water in a bowl. Combine very lightly with a fork. Using your hands, lightly form the mixture into 2" meatballs. You will have 14-16 meatballs.</span><br />
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<span style="color: #660000; font-family: Trebuchet MS;">Pour equal amounts of vegetable oil and olive oil into a large 12" skillet (I used a large Dutch oven) to a depth of 1/4". Heat the oil. Very carefully, in batches, place the meatballs in the oil and brown them well on all sides over medium heat, turning carefully with a spatula or fork. This should take about 10 minutes for each batch. Don't crowd the meatballs. Remove the meatballs to a plate covered with paper towels. Discard the oil bud don't clean the pan.</span><br />
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<span style="color: #660000; font-family: Trebuchet MS;"><u>For the Sauce: </u></span><br />
<span style="color: #660000; font-family: Trebuchet MS;">Heat the olive oil in the same pan. Add the onion and saute over medium heat until translucent, 5-10 minutes. Add the garlic and cook for 1 more minute. Add the wine and cook on high heat, scraping up all the brown bits in the pan, until almost all the liquid evaporates, about 3-5 minutes. Stir in the tomatoes, parsley, salt and pepper.</span><br />
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<span style="color: #660000; font-family: Trebuchet MS;">Return the meatballs to the sauce, cover and simmer on the lowest heat for 25-30 minutes, until the meatballs are cooked through. Serve hot on cooked spaghetti and pass the grated Parmesan cheese!</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCTsxbsfGS5wfQI0wgcBMdHgQ9kkDDbjT_viqePxQxcR0-TqFF1pTiQCJifr6f6BqY2d7fjF4v7Tg8ndWeCWT14CgxP5aRDJHdMbxYx-1GxUoJliSP2P7ykwO024Sn8dR6NabPnyzAIg/s1600/20110908a.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCTsxbsfGS5wfQI0wgcBMdHgQ9kkDDbjT_viqePxQxcR0-TqFF1pTiQCJifr6f6BqY2d7fjF4v7Tg8ndWeCWT14CgxP5aRDJHdMbxYx-1GxUoJliSP2P7ykwO024Sn8dR6NabPnyzAIg/s320/20110908a.JPG" width="320" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRb90b1UZsLgE-S16TGekNU8qzJwncLwnCBVond5NiN74l5XvLipZKADpHtaHZNmApKV7iuccevnJ_rcasEleI-Oz4-0GcmOcXnmsblTluXIW2ZfnbM33LK79t53T3UrbTGT38QCVeyg/s1600/DSC_0007.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRb90b1UZsLgE-S16TGekNU8qzJwncLwnCBVond5NiN74l5XvLipZKADpHtaHZNmApKV7iuccevnJ_rcasEleI-Oz4-0GcmOcXnmsblTluXIW2ZfnbM33LK79t53T3UrbTGT38QCVeyg/s320/DSC_0007.JPG" width="320" /></a></div><br />
<span style="color: #660000; font-family: Trebuchet MS;"><em><a href="http://kitchengroovyprintablerecipes.blogspot.com/2011/09/real-spaghetti-and-meatballs.html"><span style="color: #0c343d;">Please click here for a printable version of this recipe</span></a></em> - Kitchen Groovy</span><br />
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<span style="color: #660000; font-family: Trebuchet MS;">Enjoy and live with gusto!</span>Carinahttp://www.blogger.com/profile/02469577853103489946noreply@blogger.com0tag:blogger.com,1999:blog-207540641080788.post-15629402868565655012011-09-06T15:30:00.000-07:002011-09-06T15:30:32.375-07:00Asparagus with Balsamic Tomatoes<span style="color: #660000; font-family: "Trebuchet MS", sans-serif;">Hellooooo!!!! Today is the first day of school for our family (except my kindergartner who starts tomorrow) and I feel as though life will finally return to normal once again! I love summer, but boy was this last one a summer to go down in the history books in terms of craziness. I am sad to see my kiddos gone during the day, but I am definitely welcoming a life of routine.</span><br />
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<span style="color: #660000; font-family: Trebuchet MS;">Our family was at a friend's house for a BBQ, and I was tasked with making this side dish. I had no idea that this is what I would be making. Of course, I was excited to help with the meal prep! And, this dish was SO good, I just had to share it ASAP!</span><br />
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<span style="color: #660000; font-family: Trebuchet MS; font-size: x-small;"><em>(I have no idea where the recipe came from, so I am not able to give credit where it is due - sorry!)</em></span><br />
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<span style="color: #660000; font-family: Trebuchet MS;"><em><u>Asparagus with Balsamic Tomatoes</u></em></span><br />
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<span style="color: #660000; font-family: Trebuchet MS;">1 pound asparagus, trimmed</span><br />
<span style="color: #660000; font-family: Trebuchet MS;">2 tsp. extra virgin olive oil</span><br />
<span style="color: #660000; font-family: Trebuchet MS;">1 1/2 C halved grape tomatoes <span style="font-size: x-small;"><em>(we used 3/4 C grape tomatoes, 3/4 C roma tomatoes, chopped)</em></span></span><br />
<span style="color: #660000; font-family: Trebuchet MS;">1/2 tsp. minced fresh garlic</span><br />
<span style="color: #660000; font-family: Trebuchet MS;">2 T balsamic vinegar</span><br />
<span style="color: #660000; font-family: Trebuchet MS;">1/4 tsp. salt</span><br />
<span style="color: #660000; font-family: Trebuchet MS;">3 T crumbled goat cheese</span><br />
<span style="color: #660000; font-family: Trebuchet MS;">1/2 tsp. black pepper</span><br />
<span style="color: #660000; font-family: Trebuchet MS;">1. Cook asparagus in boiling water 2 minutes or until crisp-tender. Drain.</span><br />
<span style="color: #660000; font-family: Trebuchet MS;">2. Heat olive oil in a large skillet over medium-high heat. Add tomatoes and garlic, cook 5 minutes. Stir in vinegar, cook 3 minutes. Stir in salt. Arrange asparagus on a platter; top with tomato mixture. Sprinkle with cheese and pepper.</span><br />
<span style="color: #660000; font-family: Trebuchet MS;">How easy is that!!?? </span><br />
<span style="color: #660000; font-family: Trebuchet MS;">We used a combination of grape tomatoes and roma tomatoes - and the chopped romas sort of "melted", for lack of a better term which gave more of a sauce type mixture. Personally, I really liked it that way as I prefer that texture vs. just straight tomatoes that are intact. Yes, it's a quirk of mine.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUW7Y2O2CprCwpjPvf5MZeHpsNkc4FfEg5uKKOx64rxffArYpZXJ7HrHTV0xp3CRH3XDsB-xbx_n56AKj3U2QDI3qExuzv0yHGIprvPrSwSgLEdmNU6ERPTjT9pAYx_W0aQjjfWJfgZA/s1600/Asparagus+with+Balsamic+Tomatoes.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="191" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUW7Y2O2CprCwpjPvf5MZeHpsNkc4FfEg5uKKOx64rxffArYpZXJ7HrHTV0xp3CRH3XDsB-xbx_n56AKj3U2QDI3qExuzv0yHGIprvPrSwSgLEdmNU6ERPTjT9pAYx_W0aQjjfWJfgZA/s320/Asparagus+with+Balsamic+Tomatoes.jpg" width="320" /></a></div><br />
<span style="color: #660000; font-family: Trebuchet MS;">The picture is not the best - I wasn't expecting to blog about this particular recipe and didn't have my camera with me. However, my phone did a decent job, don't you think?!</span><br />
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<span style="color: #660000; font-family: Trebuchet MS;"><a href="http://kitchengroovyprintablerecipes.blogspot.com/2011/09/asparagus-with-balsamic-tomatoes.html"><em><span style="color: #0c343d;">Please click here for a printable version of this recipe</span></em></a> - Kitchen Groovy</span><br />
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<span style="color: #660000; font-family: Trebuchet MS;">Enjoy and live with gusto!</span>Carinahttp://www.blogger.com/profile/02469577853103489946noreply@blogger.com2tag:blogger.com,1999:blog-207540641080788.post-37933414848452294952011-08-02T08:24:00.000-07:002011-08-02T08:24:40.346-07:00French Potato Salad<span style="color: #660000; font-family: "Trebuchet MS", sans-serif;">I mentioned in my last recipe posting of <a href="http://kitchengroovy.blogspot.com/2011/07/cold-cucumber-buttermilk-soup.html"><em><span style="color: #0c343d;">Cold Cucumber Buttermilk Soup</span></em></a> that I had taken a cooking class that offered an amazing menu. This is another side dish from that class. Now, I really don't care for potato salad, but I realized that I personally don't care for mayo based potato salads. Actually, not a big fan of any salad that is mayo based. I think I have been exposed to too many of them growing up - I'm from the midwest, and it's a staple around here, but it's something I just couldn't get behind. </span><br />
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<span style="color: #660000; font-family: Trebuchet MS;">So, when I tried this French Potato Salad, my tastebuds danced!! It is very good - I highly recommend you try it. If you like the traditional potato salad, give this one a try too - it's a bit different, but well worth it!</span><br />
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<span style="color: #660000; font-family: Trebuchet MS;"><em><u>French Potato Salad</u></em></span><br />
<span style="color: #660000; font-family: Trebuchet MS; font-size: x-small;"><em>original recipe by Lori Valenziano</em></span><br />
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<span style="color: #660000; font-family: Trebuchet MS;">2 lbs. combination of red and Yukon Gold potatoes, cut into bite sized pieces</span><br />
<span style="color: #660000; font-family: Trebuchet MS;">6 T white wine vinegar </span><br />
<span style="color: #660000; font-family: Trebuchet MS;">1 shallot, minced</span><br />
<span style="color: #660000; font-family: Trebuchet MS;">3 T fresh chives, minced</span><br />
<span style="color: #660000; font-family: Trebuchet MS;">1 T of any or all of the following herbs: </span><br />
<span style="color: #660000; font-family: "Trebuchet MS", sans-serif;"> - tarragon, mint, dill, thyme, parsley</span><br />
<span style="color: #660000; font-family: "Trebuchet MS", sans-serif;">2 T capers, drained</span><br />
<span style="color: #660000; font-family: Trebuchet MS;">1 T whole grain mustard <em><span style="font-size: x-small;">(I used 2 T to cut back on the vinegar taste)</span></em></span><br />
<span style="color: #660000; font-family: Trebuchet MS;">6 T extra virgin olive oil</span><br />
<span style="color: #660000; font-family: Trebuchet MS;">Salt and freshly ground pepper</span><br />
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<span style="color: #660000; font-family: Trebuchet MS;">1. Place the potatoes in a large pot of cold, salted water. Bring to a boil. Reduce the heat and simmer, uncovered, until the potatoes are fork tender - about 20-25 minutes. Drain.</span><br />
<span style="color: #660000; font-family: Trebuchet MS;">2. While the potatoes are cooking, whisk together the vinegar, shallots, herbs, capers, and mustard. Add the olive oil in a slow, steady stream, whisking constantly. Taste and adjust with salt and pepper.</span><br />
<span style="color: #660000; font-family: Trebuchet MS;">3. While the potatoes are still warm, toss with the vinaigrette to combine. Serve at room temperature.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwX2ycdQkxkRQqd06T3ehp4dZZIhGkrDaMSCH1fEXWEkdvTL0gKtD63CY7B6T3KMl-BBtsrwlRixCUTD4plpm5WQx2b8rd-Q-EuuMZV-f5HFEHmElQAPwbNqC7fgtqX9Vxkigo4uYEOA/s1600/DSC_0004.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwX2ycdQkxkRQqd06T3ehp4dZZIhGkrDaMSCH1fEXWEkdvTL0gKtD63CY7B6T3KMl-BBtsrwlRixCUTD4plpm5WQx2b8rd-Q-EuuMZV-f5HFEHmElQAPwbNqC7fgtqX9Vxkigo4uYEOA/s320/DSC_0004.JPG" width="320" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdI3bSMr_DRMd7ejteJr82GzAymv1SGoKGerCsGRyPe0L4-jQL1uQqpOW_dZ2YaYRX0S9Fv-Hr9Q8_q-2xLO4J57wjBlfJe6ziRpVtsNF4Mp2Yq-Ql3zVcYIbzFEtYfP-WTg4ef0Ss7A/s1600/DSC_0005.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdI3bSMr_DRMd7ejteJr82GzAymv1SGoKGerCsGRyPe0L4-jQL1uQqpOW_dZ2YaYRX0S9Fv-Hr9Q8_q-2xLO4J57wjBlfJe6ziRpVtsNF4Mp2Yq-Ql3zVcYIbzFEtYfP-WTg4ef0Ss7A/s320/DSC_0005.JPG" width="320" /></a></div><br />
<span style="color: #660000; font-family: "Trebuchet MS", sans-serif;">We ate this with Flank Steak Sandwiches - my family swarmed on this meal so fast, I didn't have a chance to take a picture! Thank God I was able to at least snap this for you!</span><br />
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<span style="color: #660000; font-family: Trebuchet MS;"><a href="http://kitchengroovyprintablerecipes.blogspot.com/2011/08/french-potato-salad.html"><em><span style="color: #0c343d;">Please click here for a printable version of this recipe</span></em></a> - Kitchen Groovy</span><br />
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<span style="color: #660000; font-family: Trebuchet MS;">Enjoy and live with gusto!</span>Carinahttp://www.blogger.com/profile/02469577853103489946noreply@blogger.com2tag:blogger.com,1999:blog-207540641080788.post-83825625096194088362011-07-27T15:53:00.000-07:002011-07-27T15:53:39.015-07:00Cold Cucumber Buttermilk Soup<span style="color: #660000; font-family: "Trebuchet MS", sans-serif;">A little over a month ago, I took a cooking class entitled "Summer Picnic with Lucia's" which was taught by local restaurant Lucia's head chef. It was me a two dear friends, and we had a blast! The menu was amazing, and the atmosphere even better. </span><br />
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<span style="color: #660000; font-family: Trebuchet MS;">I made their Cold Cucumber Buttermilk Soup yesterday, and it was just as I remembered it that night. It has just the right amount of tang, is crisp and fresh - and perfect for any hot, summer day!</span><br />
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<span style="color: #660000; font-family: Trebuchet MS;">Now, I just have to share it with you - since I can't really have you in my kitchen :-) I cut the recipe in half since I basically made it just for myself! My family is not really into the idea of "chilled" soups, so I have to slowly introduce the idea to them . . . mwuah haha! They will be loving cold soups before they know what hit them!</span><br />
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<span style="color: #660000; font-family: Trebuchet MS;"><em><u>Cold Cucumber Buttermilk Soup</u></em></span><br />
<span style="color: #660000; font-family: Trebuchet MS; font-size: x-small;"><em>Original Recipe by Lori Valenziano</em></span><br />
<em><span style="color: #660000; font-family: Trebuchet MS; font-size: x-small;">Serves 8</span></em><br />
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<span style="color: #660000; font-family: Trebuchet MS;">2 lbs. cucumbers</span><br />
<span style="color: #660000; font-family: Trebuchet MS;">Kosher Salt</span><br />
<span style="color: #660000; font-family: Trebuchet MS;">1/4 bunch Italian Parsley</span><br />
<span style="color: #660000; font-family: Trebuchet MS;">2 cloves garlic</span><br />
<span style="color: #660000; font-family: Trebuchet MS;">1/4 C olive oil</span><br />
<span style="color: #660000; font-family: Trebuchet MS;">2 C plain yogurt</span><br />
<span style="color: #660000; font-family: Trebuchet MS;">1 C half and half</span><br />
<span style="color: #660000; font-family: Trebuchet MS;">3 C buttermilk</span><br />
<span style="color: #660000; font-family: Trebuchet MS;">White pepper, to taste</span><br />
<span style="color: #660000; font-family: Trebuchet MS;">8 sprigs of mint (optional garnish)</span><br />
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<span style="color: #660000; font-family: Trebuchet MS;">1. Peel, seed and coarsely chop the cucumbers. Sprinkle with salt, place in a strainer and drain for 1 hour. Pat dry and set aside.</span><br />
<span style="color: #660000; font-family: Trebuchet MS;">2. Pick parsley leaves and chop. Crush garlic cloves with 1 tsp. of salt (or use a microplane). </span><br />
<span style="color: #660000; font-family: Trebuchet MS;">3. Place garlic in a large glass bowl, beat in olive oil. Stir in the yogurt, half and half and buttermilk. Mix well.</span><br />
<span style="color: #660000; font-family: Trebuchet MS;">4. Add the cucumbers and chopped parsley. Puree (I used an immersion blender). Taste for seasoning; adjust with salt and white pepper. Chill well before serving - a few hours. Garnish with mint.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivnTC_AW3H4dBQhwUG6wmRpVcxPcNPxyopaWqLsRC6BSeh7bEOwrugTXdyvJz-FB0xaR6Zp7P7yXNRo-5UgsvexMnaMsr0U5t3IUanGUJOHEc4-zpWC7ZXGZNRN5lHQvT-fL771Mm05g/s1600/DSC_0011.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivnTC_AW3H4dBQhwUG6wmRpVcxPcNPxyopaWqLsRC6BSeh7bEOwrugTXdyvJz-FB0xaR6Zp7P7yXNRo-5UgsvexMnaMsr0U5t3IUanGUJOHEc4-zpWC7ZXGZNRN5lHQvT-fL771Mm05g/s320/DSC_0011.JPG" width="320" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1hnsroDoZCXTjSEpCIOi-wwuU9BwGLQHwP2zCS29_jun67Dy-DYXVvY9teIiJpmV2WJoi7a63oZxrF8fweWwtIgJSL8no9wemi7FjCSVkyam2JFmICjHpd1DyBu55Pv8k1PXR1-ajoQ/s1600/DSC_0014.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1hnsroDoZCXTjSEpCIOi-wwuU9BwGLQHwP2zCS29_jun67Dy-DYXVvY9teIiJpmV2WJoi7a63oZxrF8fweWwtIgJSL8no9wemi7FjCSVkyam2JFmICjHpd1DyBu55Pv8k1PXR1-ajoQ/s320/DSC_0014.JPG" width="320" /></a></div><br />
<div style="text-align: center;"><span style="color: #660000; font-family: "Trebuchet MS", sans-serif;">This was my lunch today.</span></div><div style="text-align: center;"><br />
</div><div style="text-align: left;"><span style="color: #660000; font-family: Trebuchet MS;"><a href="http://kitchengroovyprintablerecipes.blogspot.com/2011/07/cold-cucumber-buttermilk-soup.html"><em><span style="color: #0c343d;">Please click here for a printable version of this recipe</span></em></a> - Kitchen Groovy</span></div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><span style="color: #660000; font-family: Trebuchet MS;">Enjoy and live with gusto!</span></div>Carinahttp://www.blogger.com/profile/02469577853103489946noreply@blogger.com3tag:blogger.com,1999:blog-207540641080788.post-50812624965980856452011-07-25T10:14:00.000-07:002011-07-25T10:14:33.916-07:00Parmesan Crisps<span style="color: #660000; font-family: "Trebuchet MS", sans-serif;">A very dear friend of mine, whom I've known for most of my life recently had a baby - I was so honored to host a baby shower for her and her sweet, precious baby boy! Not only did I get to hold him and hug him, but it also gave me a chance to cook and bake for a group of gals. Woot woot! </span><br />
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<span style="color: #660000; font-family: Trebuchet MS;">Here is what was on the menu - </span><br />
<span style="color: #660000; font-family: Trebuchet MS;">Parmesan Crisps</span><br />
<span style="color: #660000; font-family: Trebuchet MS;">Tomato and Goat Cheese Tarts - recipe to come later!</span><br />
<span style="color: #660000; font-family: Trebuchet MS;">Fruit, Meat and Cheese</span><br />
<span style="color: #660000; font-family: Trebuchet MS;">Cupcakes</span><br />
<br />
<span style="color: #660000; font-family: Trebuchet MS;">Today, here is the recipe for Parmesan Crisps. It's a ONE ingredient recipe! It was so elegant and light - perfect for an afternoon baby shower. It pairs very nicely with sparkling wine, sparkling water and strawberries!</span><br />
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<span style="color: #660000; font-family: Trebuchet MS;"><em><u>Parmesan Crisps</u></em></span><br />
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<span style="color: #660000; font-family: Trebuchet MS;">Ingredients</span><br />
<span style="color: #660000; font-family: Trebuchet MS;">- 4 oz. Parmesan Reggiano Cheese</span><br />
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<span style="color: #660000; font-family: Trebuchet MS;">Heat oven to 350 degrees. </span><br />
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<span style="color: #660000; font-family: Trebuchet MS;">Finely grate 2 oz. cheese, set in a bowl. Finely shred another 2 oz. cheese and mix together with grated cheese.</span><br />
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<span style="color: #660000; font-family: Trebuchet MS;">On a baking sheet lined with parchment paper, take 1/2 tablespoon scoops and pile on parchment paper. I usually did 12 on a baking sheet. place in oven and bake for 6 minutes. Repeat until all cheese is used. </span><br />
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<span style="color: #660000; font-family: Trebuchet MS;">Serve (can be made a couple of hours ahead of time). </span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCv-SVcluMTWbNrzsLhwL-dcTJpQoxGMShAJA-zt6JavnJjFfInjVykqw4Cwo7vTrUADs3WavXp281jCoKTOXe9nBbXNoxYfKoG83VVj33aI1liIQl4AcJcRFMj-qUzj1cWxikRpt7yQ/s1600/DSC_0015.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="132" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCv-SVcluMTWbNrzsLhwL-dcTJpQoxGMShAJA-zt6JavnJjFfInjVykqw4Cwo7vTrUADs3WavXp281jCoKTOXe9nBbXNoxYfKoG83VVj33aI1liIQl4AcJcRFMj-qUzj1cWxikRpt7yQ/s200/DSC_0015.JPG" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjm1045m5LEm1v_ttETItrIuYKfbp5PgCUh5scKQJgSJtl7qOtCd1ey1JYCX3MQpcs8S-OJUL2BYmdarVdLaxMOkhnbNRY0g93QGmT2IXYs8MU_RKq2HWuhwTDAiCyZM1EkWZn8t-76OA/s1600/DSC_0014.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="132" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjm1045m5LEm1v_ttETItrIuYKfbp5PgCUh5scKQJgSJtl7qOtCd1ey1JYCX3MQpcs8S-OJUL2BYmdarVdLaxMOkhnbNRY0g93QGmT2IXYs8MU_RKq2HWuhwTDAiCyZM1EkWZn8t-76OA/s200/DSC_0014.JPG" width="200" /></a></div><br />
<span style="color: #660000; font-family: "Trebuchet MS", sans-serif;">They were light, crisp, salty and very delicious!</span><br />
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<span style="color: #660000; font-family: Trebuchet MS;">And - here's a little peek of the cupcakes I made - those were also y.u.m.m.y.!!!</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpEP-8H7P-ctVlYsoUoxc4BLKOrDkl4VcCjEEPiuy6xzoHuGBv2OdlhYG2nWtVW3HTEjzxnD9-6cSY_SH0v4zh_vLA7f5_v_KY86XcaYkYvIKId-hVi_ECvOUHzeH0kNbgR_NHQ_Hj2Q/s1600/DSC_0018.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="132" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpEP-8H7P-ctVlYsoUoxc4BLKOrDkl4VcCjEEPiuy6xzoHuGBv2OdlhYG2nWtVW3HTEjzxnD9-6cSY_SH0v4zh_vLA7f5_v_KY86XcaYkYvIKId-hVi_ECvOUHzeH0kNbgR_NHQ_Hj2Q/s200/DSC_0018.JPG" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiY60SiGtUE9p0ahrA4NMwYQiEY8-4gV5N6ubHiWXzRsgqZk_lG_5Kapo5EoIRa0orFLwMxij6evKiBLto1DclAHvyZlL1hzs1pta50MxafNgkWuTjTC8B5z3UWNwRAWU6KRrvLNW-LRg/s1600/DSC_0017.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="132" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiY60SiGtUE9p0ahrA4NMwYQiEY8-4gV5N6ubHiWXzRsgqZk_lG_5Kapo5EoIRa0orFLwMxij6evKiBLto1DclAHvyZlL1hzs1pta50MxafNgkWuTjTC8B5z3UWNwRAWU6KRrvLNW-LRg/s200/DSC_0017.JPG" width="200" /></a> </div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5QvxiXMXvJpmNLuLQjeS30IGlikk1TwAcoJ1sZ0P5JAmwz32uDNTd1f-u857Jbe0N80mL-iBiQffDwotdq35ztUeDhaioDkW_yFVNko99ukkM2s8AdHgZAf5XtkKDEuQU_BABtqkhAg/s1600/DSC_0019.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="132" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5QvxiXMXvJpmNLuLQjeS30IGlikk1TwAcoJ1sZ0P5JAmwz32uDNTd1f-u857Jbe0N80mL-iBiQffDwotdq35ztUeDhaioDkW_yFVNko99ukkM2s8AdHgZAf5XtkKDEuQU_BABtqkhAg/s200/DSC_0019.JPG" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyc63m78yAiPb8bJzQomzx8f0FyJottMD-zKwSSfvYDNGse1EGNN9z8uO5ibTlU4w46976pVCq_E_dug9AZWg7Cwa980Oxfr4E-fkhSwt9t2yk-uF9YmAPkk-umvn4RYX2imZ003wJgQ/s1600/DSC_0016.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyc63m78yAiPb8bJzQomzx8f0FyJottMD-zKwSSfvYDNGse1EGNN9z8uO5ibTlU4w46976pVCq_E_dug9AZWg7Cwa980Oxfr4E-fkhSwt9t2yk-uF9YmAPkk-umvn4RYX2imZ003wJgQ/s200/DSC_0016.JPG" width="132" /></a></div><br />
<span style="color: #660000; font-family: "Trebuchet MS", sans-serif;"><a href="http://kitchengroovyprintablerecipes.blogspot.com/2011/07/parmesan-crisps.html"><em><span style="color: #0c343d;">Please click here for a printable version of this recipe</span></em></a> - Kitchen Groovy</span><br />
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<span style="color: #660000; font-family: Trebuchet MS;">Enjoy and live with gusto!</span>Carinahttp://www.blogger.com/profile/02469577853103489946noreply@blogger.com0tag:blogger.com,1999:blog-207540641080788.post-33117432808752249972011-07-14T08:08:00.000-07:002011-07-14T08:08:28.313-07:00Vegetable and Feta Orzo Pasta Salad<span style="color: #660000; font-family: "Trebuchet MS", sans-serif;">A dear friend of mine asked me to provide dinner to a leadership meeting she is hosting at the end of the month - woop woop! I'm honored and excited to do this for her. She came over yesterday to help me prepare for a baby shower, and of course, I had to start testing recipes. I made this yesterday for lunch and we LOVED IT! We decided that for the meeting, we would add black olives - but it sure was great as is :-)</span><br />
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<span style="color: #660000; font-family: Trebuchet MS;">Actually, a few weeks ago, I was at a cooking class and we made something similar but I adjusted the recipe according to my friend's specifications. At some point later, I'd love to post the original recipe as that was delicious, too!</span><br />
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<span style="color: #660000; font-family: Trebuchet MS;"><em><u>Vegetable and Feta Orzo Pasta Salad</u></em></span><br />
<span style="color: #660000; font-family: Trebuchet MS; font-size: x-small;"><em>Original Recipe by Lucia</em></span><br />
<span style="color: #660000; font-family: Trebuchet MS; font-size: x-small;"><em>Adapted recipe by Kitchen Groovy</em></span><br />
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<span style="color: #660000; font-family: "Trebuchet MS", sans-serif;">Kosher Salt</span><br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><span style="color: #660000; font-family: "Trebuchet MS", sans-serif;">1 lb. orzo </span></div><div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><span style="color: #660000; font-family: "Trebuchet MS", sans-serif;">½ C freshly squeezed lemon juice (about 3 lemons)</span></div><div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><span style="color: #660000; font-family: "Trebuchet MS", sans-serif;">Extra virgin olive oil</span></div><div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><span style="color: #660000; font-family: "Trebuchet MS", sans-serif;">Freshly ground black pepper</span></div><div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><span style="color: #660000; font-family: "Trebuchet MS", sans-serif;">1 lb. asparagus</span></div><div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><span style="color: #660000; font-family: "Trebuchet MS", sans-serif;">1 pkg. grape tomatoes</span></div><div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><span style="color: #660000; font-family: "Trebuchet MS", sans-serif;">1 cucumber, seeded and medium diced</span></div><div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><span style="color: #660000; font-family: "Trebuchet MS", sans-serif;">¾ lb. feta cheese, crumbled</span></div><div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><span style="color: #660000; font-family: Trebuchet MS;">Parsley, or any other favorite fresh herb!</span></div><span style="color: #660000; font-family: "Trebuchet MS", sans-serif;"> </span><br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt 0.5in; mso-list: l0 level1 lfo1; text-indent: -0.25in;"><span style="color: #660000;"><span style="font-family: "Trebuchet MS", sans-serif;"><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;">1.<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";"> </span></span></span>Preheat oven to 400 degrees.<span style="mso-spacerun: yes;"> </span></span></span></div><div class="MsoNoSpacing" style="margin: 0in 0in 0pt 0.5in; mso-list: l0 level1 lfo1; text-indent: -0.25in;"><span style="color: #660000;"><span style="font-family: "Trebuchet MS", sans-serif;"><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;">2.<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";"> </span></span></span>Place asparagus on baking sheet, drizzle with olive oil and kosher salt – roast for 10 minutes.</span></span></div><div class="MsoNoSpacing" style="margin: 0in 0in 0pt 0.5in; mso-list: l0 level1 lfo1; text-indent: -0.25in;"><span style="color: #660000;"><span style="font-family: "Trebuchet MS", sans-serif;"><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;">3.<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";"> </span></span></span>Fill large pot with water, add 1 T salt and bring water to boil.<span style="mso-spacerun: yes;"> </span></span></span></div><div class="MsoNoSpacing" style="margin: 0in 0in 0pt 0.5in; mso-list: l0 level1 lfo1; text-indent: -0.25in;"><span style="color: #660000;"><span style="font-family: "Trebuchet MS", sans-serif;"><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;">4.<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";"> </span></span></span>Add the orzo, stirring occasionally to avoid sticking.<span style="mso-spacerun: yes;"> </span>Simmer for 9-11 minutes.<span style="mso-spacerun: yes;"> </span>Cook until it’s al dente.<span style="mso-spacerun: yes;"> </span></span></span></div><div class="MsoNoSpacing" style="margin: 0in 0in 0pt 0.5in; mso-list: l0 level1 lfo1; text-indent: -0.25in;"><span style="color: #660000;"><span style="font-family: "Trebuchet MS", sans-serif;"><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;">5.<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";"> </span></span></span>Drain and pour into a large bowl.<span style="mso-spacerun: yes;"> </span>Whisk together the lemon juice, ½ C olive oil, 2 tsp. salt and 1 tsp. pepper.<span style="mso-spacerun: yes;"> </span>Pour over the hot pasta and stir well.</span></span></div><div class="MsoNoSpacing" style="margin: 0in 0in 0pt 0.5in; mso-list: l0 level1 lfo1; text-indent: -0.25in;"><span style="color: #660000;"><span style="font-family: "Trebuchet MS", sans-serif;"><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;">6.<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";"> </span></span></span>Add asparagus to the pasta, toss in the remaining ingredients, adding the feta last.<span style="mso-spacerun: yes;"> </span>Set aside at room temp for 1 hour to allow the flavors to blend, or refrigerate overnight.<span style="mso-spacerun: yes;"> </span>If refrigerated, taste again for seasoning and bring back to room temp before serving.</span></span></div><span style="color: #660000; font-family: "Trebuchet MS", sans-serif;"> </span><br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;"><span style="color: #660000;"><span style="font-family: "Trebuchet MS", sans-serif;"><o:p> </o:p>Note: more salt is needed when serving dishes cold.</span></span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUxgvEUPdfzKQHpRkHXlnJ7cYcPmQJ7VxM-mXvDXzgUyewgv5BLXHe1AtB171NXkSYUP-Prhxh8ifEiBH5L3Ojh2ydSh-C5rGxagbvV5Cp2d0hvm2X_QfM7OxBaV_vtkZNpdW6_0oayw/s1600/DSC_0002.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUxgvEUPdfzKQHpRkHXlnJ7cYcPmQJ7VxM-mXvDXzgUyewgv5BLXHe1AtB171NXkSYUP-Prhxh8ifEiBH5L3Ojh2ydSh-C5rGxagbvV5Cp2d0hvm2X_QfM7OxBaV_vtkZNpdW6_0oayw/s320/DSC_0002.JPG" width="320" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEil5ZGzhQyYOiuAyQHI-_wqIBOH57oIgvT-IrsEohRfzOw_PucBK2dXqLIufWXsybUkVUevStu99ku_hA8zimjM6yIOgsMjWcnXipy4BnesU_ZCc9ltvyx3lp4nH4ukkPu5id-_rB5hlQ/s1600/DSC_0003.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEil5ZGzhQyYOiuAyQHI-_wqIBOH57oIgvT-IrsEohRfzOw_PucBK2dXqLIufWXsybUkVUevStu99ku_hA8zimjM6yIOgsMjWcnXipy4BnesU_ZCc9ltvyx3lp4nH4ukkPu5id-_rB5hlQ/s320/DSC_0003.JPG" width="320" /></a></div><br />
<div align="left" class="separator" style="clear: both; text-align: center;"></div><span style="color: #660000; font-family: "Trebuchet MS", sans-serif;">Doesn't it look absolutely refreshing??</span><br />
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<span style="color: #660000; font-family: Trebuchet MS;"><a href="http://kitchengroovyprintablerecipes.blogspot.com/2011/07/vegetable-and-feta-orzo-pasta-salad.html"><em><span style="color: #0c343d;">Please click here for a printable version of this recipe</span></em></a> - Kitchen Groovy</span><br />
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<span style="color: #660000; font-family: Trebuchet MS;">Enjoy and live with gusto!</span></div>Carinahttp://www.blogger.com/profile/02469577853103489946noreply@blogger.com2tag:blogger.com,1999:blog-207540641080788.post-10052666708958024672011-07-06T05:30:00.000-07:002011-07-06T05:30:38.474-07:00Perfect Turkey Burgers<span style="color: #660000; font-family: "Trebuchet MS", sans-serif;">I love turkey burgers, but my hubby despises grilling them at home (he says they fall apart alot easier than grilling beef). I am not the master griller of the home, and I don't know a thing about grilling. I don't even know how to turn our grill on. So, whatever hubby says, goes. </span><br />
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<span style="color: #660000; font-family: Trebuchet MS;">But, I've been on the hunt for a really delicious turkey burger that passes hubby's strict guidelines for grilling. This one passed with flying colors - FINALLY! I found it in my most recent Food Network magazine and I was glad I did. It was loved by all, even Miss Sunshine.</span><br />
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<span style="color: #660000; font-family: Trebuchet MS;">I modified the recipe slightly, and I will post what I made :-) </span><br />
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<span style="color: #660000; font-family: Trebuchet MS;"><em><u>Perfect Turkey Burgers</u></em></span><br />
<span style="color: #660000; font-family: Trebuchet MS; font-size: x-small;"><em>Original Recipe by Food Network</em></span><br />
<em><span style="color: #660000; font-family: Trebuchet MS; font-size: x-small;">Makes 8 burgers</span></em><br />
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<span style="color: #660000; font-family: Trebuchet MS;">6-8 oz. baby portobella mushrooms, coarsely chopped into 1" pieces</span><br />
<span style="color: #660000; font-family: Trebuchet MS;">1 shallot, coarsely chopped </span><br />
<span style="color: #660000; font-family: Trebuchet MS;">3 T lightly packed fresh parsley, or 1 T dried</span><br />
<span style="color: #660000; font-family: Trebuchet MS;">1 1/4 lb. lean ground turkey</span><br />
<span style="color: #660000; font-family: Trebuchet MS;">2 T extra virgin olive oil, plus more for brushing</span><br />
<span style="color: #660000; font-family: Trebuchet MS;">1 tsp. Worcestershire sauce</span><br />
<span style="color: #660000; font-family: Trebuchet MS;">Kosher Salt and Pepper</span><br />
<span style="color: #660000; font-family: Trebuchet MS;">8 slices of Swiss Cheese</span><br />
<span style="color: #660000; font-family: Trebuchet MS;">8 English muffins, split</span><br />
<span style="color: #660000; font-family: Trebuchet MS;">Dijon mustard, mayonnaise and sliced avocado, for topping</span><br />
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<span style="color: #660000; font-family: Trebuchet MS;">1. Place chopped mushrooms, shallots and parsley into food processor and pulse until chopped.</span><br />
<span style="color: #660000; font-family: Trebuchet MS;">2. Transfer the mushroom mixture to a large bowl. Add the turkey, olive oil, Worcestershire sauce, 1 tsp. salt, and pepper to taste; gently mix with your hands until just combined. Divide into 8 burgers. Put on a large plate, cover and refridgerate until firm, about 30 minutes.</span><br />
<span style="color: #660000; font-family: Trebuchet MS;">3. Preheat a grill to medium. Brush the grates with olive oil. Grill the patties, undisturbed, until marked on the bottom, 4-5 minutes. Give the patties a quarter turn and cook until marked again, 4-5 more minutes. Flip the patties and grill until cooked through, 6-7 more minutes; top each with 2 slices cheese during the last 3 minutes of cooking and cover with a disposable aluminum pan to melt. </span><br />
<span style="color: #660000; font-family: Trebuchet MS;">4. Toast the English muffins on the grill, then spread with mustard and mayonnaise. Serve the patties on the English muffins; top with avocado.</span><br />
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<span style="color: #660000; font-family: Trebuchet MS;">Chef Note: according to my hubby, it is very important to follow the grilling instructions. It will make a difference in the end result.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzCjjj9PGZSiwqyzhOii4oVGC3wY9hIKxDLZdtjt-erKRHHt8V022EqReH9059riVikhfnnCToXBCKJDh_H-YqaRM_bi-j2nn0Pd4bYJidJrQbBZ3sRQ7iRfg3cPFbwtM7jDl4-dfNpg/s1600/DSC_0012.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzCjjj9PGZSiwqyzhOii4oVGC3wY9hIKxDLZdtjt-erKRHHt8V022EqReH9059riVikhfnnCToXBCKJDh_H-YqaRM_bi-j2nn0Pd4bYJidJrQbBZ3sRQ7iRfg3cPFbwtM7jDl4-dfNpg/s320/DSC_0012.JPG" width="320" /></a></div><br />
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<div class="separator" style="clear: both; text-align: center;"><span style="color: #660000; font-family: "Trebuchet MS", sans-serif;">It was really hard for both hubby and I to eat just one turkey burger!</span></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="color: #660000; font-family: Trebuchet MS;"><a href="http://kitchengroovyprintablerecipes.blogspot.com/2011/07/perfect-turkey-burger.html"><em><span style="color: #0c343d;">Please click here for a printable version of this recipe</span></em></a> - Kitchen Groovy</span></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="color: #660000; font-family: Trebuchet MS;">Enjoy and live with gusto!</span></div>Carinahttp://www.blogger.com/profile/02469577853103489946noreply@blogger.com2tag:blogger.com,1999:blog-207540641080788.post-63783284636642223942011-07-05T06:43:00.000-07:002011-07-05T06:43:01.788-07:00Quick Apple Sausage Quesadillas<span style="color: #660000; font-family: "Trebuchet MS", sans-serif;">Happy post 4th of July! I hope you have all had a wonderful holiday enjoying our independance ;-)</span><br />
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<span style="color: #660000; font-family: Trebuchet MS;">A very good friend of mine, Liz, sent me this cookbook quite some time ago and I've been meaning to post a great recipe I found from it. Liz: so sorry it took me so long to brag about this awesome cookbook! Everyone else: it's called "No Whine with Dinner" and I LOVE, LOVE, LOVE it! It's written by 2 dieticians, who are also moms, who also have a hard time finding healthy options for their kids to eat. This cookbook is the answer if you have kids who are hard to feed.</span><br />
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<span style="color: #660000; font-family: Trebuchet MS;">This is one of our favorites from this cookbook so far: </span><br />
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<span style="color: #660000; font-family: Trebuchet MS;"><em><u>Quick Apple Sausage Quesadillas</u></em></span><br />
<span style="color: #660000; font-family: Trebuchet MS; font-size: x-small;"><em>Original recipe by "No Whine with Dinner" cookbook, pg. 81</em></span><br />
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<span style="color: #660000; font-family: Trebuchet MS;">2 T canola oil, divided</span><br />
<span style="color: #660000; font-family: Trebuchet MS;">1 medium red bell pepper, cut into 1/4" dice (1 1/2 C)</span><br />
<span style="color: #660000; font-family: Trebuchet MS;">2 fully cooked apple chicken sausages, casings removed and meat coarsely chopped</span><br />
<span style="color: #660000; font-family: Trebuchet MS;">1 C reduced fat shredded cheddar cheese</span><br />
<span style="color: #660000; font-family: Trebuchet MS;">1/2 C frozen corn, thawed</span><br />
<span style="color: #660000; font-family: Trebuchet MS;">2 T BBQ sauce</span><br />
<span style="color: #660000; font-family: Trebuchet MS;">5 8" flour tortillas, preferably whole wheat</span><br />
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<span style="color: #660000; font-family: Trebuchet MS;">1. Heat 1 T of the oil in a large nonstick skillet of medium-high heat. Add the bell pepper and cook, stirring frequently, until softened, about 7 minutes. Stir in the sausage, reduce the heat to medium, and cook until heated through, 2-3 minutes.</span><br />
<span style="color: #660000; font-family: Trebuchet MS;">2. In a bowl, stir together the cooked bell pepper and sausage, cheese, corn and BBQ sauce. Spread the mixture evenly over half of each tortilla. Fold over, press down gently, and set aside.</span><br />
<span style="color: #660000; font-family: Trebuchet MS;">3. Heat 1 tsp. of the oil in the skillet over medium-high heat (you may want to wipe out the skillet first). Add 2 of the prepared quesadillas and cook, pressing down occasionally with a spatula, until the bottoms are crisp and golden, about 3 minutes. Flip them and cook until the other sids are golden, about 2 minutes.</span><br />
<span style="color: #660000; font-family: Trebuchet MS;">4. Repeat with the remaining oil and quesadillas. Cut into halves or quarters and serve.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYJOmceQHHOk_6reixfrjiRjN3DEWGJvHa0BF7y8AJbyLU5vJqA2yvyHFXoVQQDZWkxipDKxqQEftGd-uEzE56uz-ccSIOng62jZnRqYrdBULDIwWaz7wK5DOWp8c1KogiCNRmG3T9Pg/s1600/DSC_0003.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYJOmceQHHOk_6reixfrjiRjN3DEWGJvHa0BF7y8AJbyLU5vJqA2yvyHFXoVQQDZWkxipDKxqQEftGd-uEzE56uz-ccSIOng62jZnRqYrdBULDIwWaz7wK5DOWp8c1KogiCNRmG3T9Pg/s320/DSC_0003.JPG" width="320" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh12H8zCPIoY63BdBqLi42CbqgRY3XihZlAfX088Ip1sVew8wHPwbIyEeBXv46_Knsyv_cFrT3asaw3NmuBOTJqHN0IUnul3CZU-1Pjl76l6tOoodTAUnlf4r3RuEteVVo-AQsGGHum5A/s1600/DSC_0004.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh12H8zCPIoY63BdBqLi42CbqgRY3XihZlAfX088Ip1sVew8wHPwbIyEeBXv46_Knsyv_cFrT3asaw3NmuBOTJqHN0IUnul3CZU-1Pjl76l6tOoodTAUnlf4r3RuEteVVo-AQsGGHum5A/s320/DSC_0004.JPG" width="320" /></a></div><br />
<span style="color: #660000; font-family: Trebuchet MS;">We wrapped these up and took them to a softball game. They travelled nicely and were delicious!</span><br />
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<span style="color: #660000; font-family: Trebuchet MS;"><a href="http://kitchengroovyprintablerecipes.blogspot.com/2011/07/quick-apple-sausage-quesadillas.html"><em><span style="color: #0c343d;">Please click here for a printable version of this recipe</span></em></a> - Kitchen Groovy</span><br />
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<span style="color: #660000; font-family: Trebuchet MS;">Enjoy and live with gusto!</span>Carinahttp://www.blogger.com/profile/02469577853103489946noreply@blogger.com0tag:blogger.com,1999:blog-207540641080788.post-77498373133416823212011-06-23T14:38:00.000-07:002011-06-23T14:38:50.376-07:00White Bean and Chicken Chili<span style="color: #660000; font-family: "Trebuchet MS", sans-serif;">Man, where have I been? I'll tell you . . . maybe like yourselves, I've been in the car most of the day running my kids from one sports camp to another, to friends' houses, to the mall, to the park, to the beach or where ever their sweet hearts are wanting or needing to go. That's during the day. At night, we live on softball fields, baseball fields and basketball courts. </span><br />
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<span style="color: #660000; font-family: Trebuchet MS;">However, this week - it's VBS! I'll tell ya, if you thought the above sounded tiring, try working at VBS. I am dog tired every day and am ready to fall face first into anything that looks relatively soft. But, it is quite the sight when you get to see 750+ kids learning, growing and having fun. Quite rewarding!</span><br />
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<span style="color: #660000; font-family: Trebuchet MS;">So, I feel like I haven't cooked much these days. Whaatttt??? Yes, we have fallen into the frozen tundra of pizzas, brats, and pizza rolls - all pulled from the freezer, tossed into the oven and off we go for dinner. </span><br />
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<span style="color: #660000; font-family: Trebuchet MS;">But, last night - it was literally 55 degrees here and my ragged, tired, cold bones was craving something comforting and warm. This was the perfect answer. A friend of mine made this one night for us during football season and it was perfect football type food. Even in the middle of June, as the wind blustered outside, it seemed perfect again. </span><br />
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<span style="color: #660000; font-family: Trebuchet MS;">The recipe is originally a Giada de Laurentis recipe, and I changed it up a bit based on what I had in my house. To find the original recipe, please click <a href="http://www.foodnetwork.com/recipes/giada-de-laurentiis/white-bean-and-chicken-chili-recipe/index.html"><em><span style="color: #0c343d;">here</span></em></a>. But, I am posting my adapted recipe for you, and it was really good. The biggest change - I cut the broth in half and I put in half the amount of chicken (I just didn't have enough on hand) but I kept the seasonings the same. I LOVE my chili really chunky and flavorful with not a lot of liquid. </span><br />
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<span style="color: #660000; font-family: Trebuchet MS;"><em><u>White Bean and Chicken Chili</u></em></span><br />
<span style="color: #0c343d; font-family: Trebuchet MS; font-size: x-small;"><em><a href="http://www.foodnetwork.com/recipes/giada-de-laurentiis/white-bean-and-chicken-chili-recipe/index.html">Original recipe by Giada de Laurentis</a></em></span><br />
<span style="color: #660000; font-family: Trebuchet MS; font-size: x-small;"><em>Adapted recipe by Kitchen Groovy</em></span><br />
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<span style="color: #660000; font-family: Trebuchet MS;">2 T olive oil</span><br />
<span style="color: #660000; font-family: Trebuchet MS;">1 large onion, chopped</span><br />
<span style="color: #660000; font-family: Trebuchet MS;">1 pound ground chicken</span><br />
<span style="color: #660000; font-family: Trebuchet MS;">1 tsp. salt, plus more for seasoning</span><br />
<span style="color: #660000; font-family: Trebuchet MS;">2 T ground cumin</span><br />
<span style="color: #660000; font-family: Trebuchet MS;">1 T fennel seeds</span><br />
<span style="color: #660000; font-family: Trebuchet MS;">1 T dried oregano</span><br />
<span style="color: #660000; font-family: Trebuchet MS;">2 tsp. chili powder</span><br />
<span style="color: #660000; font-family: Trebuchet MS;">3 T flour</span><br />
<span style="color: #660000; font-family: Trebuchet MS;">1 15oz. can cannellini beans, or other white beans, rinsed and drained</span><br />
<span style="color: #660000; font-family: Trebuchet MS;">1 pkg. frozen spinach, thawed <span style="font-size: x-small;"><em>(I threw mine in frozen, and it was just fine)</em></span></span><br />
<span style="color: #660000; font-family: Trebuchet MS;">1 1/2 C frozen corn, preferably sweet corn</span><br />
<span style="color: #660000; font-family: Trebuchet MS;">1 15 oz. can chicken broth or stock</span><br />
<span style="color: #660000; font-family: Trebuchet MS;">1/4 tsp. red pepper flakes</span><br />
<span style="color: #660000; font-family: Trebuchet MS;">Freshly ground pepper for seasoning</span><br />
<span style="color: #660000; font-family: Trebuchet MS;">1/2 C shredded mozzarella cheese</span><br />
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<span style="color: #660000; font-family: Trebuchet MS;">In a large pot, heat the oil over medium high heat. Add the onion and cook until translucent, about 5 minutes. Add ground chicken, 1 tsp. salt, cumin, fennel seeds, oregano, and chili powder. Cook, stirring frequently, until the chicken is cooked through, about 8 minutes. Stir the flour into the chicken mixture. Add the beans, spinach, corn and chicken stock. Bringg the mixture to a simmer, scraping up the brown bits that cling to the bottom of the pan with a wooden spoon. Simmer roughly 30 minutes on low. Add red pepper flakes and simmer. Season with salt and pepper. Stir in mozzarella cheese.</span><br />
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<span style="color: #660000; font-family: Trebuchet MS;">Ladle into bowls, spinkle with cheese and chili powder. </span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsl7cFqUtdzocaND7dBgsRu5NNA_Ct6zqXxtOUUxbRb4NkX4vgz9sQKH7xZrofosu-uE2ZvxZuQmC12Pw-GHs9hmjGyoI8IXcmLGTvu5k-Zff_HdunAZ-6xEybBeTYVpfaxkZajUk7Zw/s1600/DSC_0012.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsl7cFqUtdzocaND7dBgsRu5NNA_Ct6zqXxtOUUxbRb4NkX4vgz9sQKH7xZrofosu-uE2ZvxZuQmC12Pw-GHs9hmjGyoI8IXcmLGTvu5k-Zff_HdunAZ-6xEybBeTYVpfaxkZajUk7Zw/s320/DSC_0012.JPG" width="320" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj60qwtN18oVVhSZh8YERlKxzI_wujXipDRFiL00z0U2j0-H1ReyfF7NiXpYdI7oixTl6xUuge6h-r8YIeYFjsyYyhFdPK-ofWORU-8Y0a8V3o1Tp4iGCDEDNtLlhoMNpw6242ga3labQ/s1600/DSC_0015.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj60qwtN18oVVhSZh8YERlKxzI_wujXipDRFiL00z0U2j0-H1ReyfF7NiXpYdI7oixTl6xUuge6h-r8YIeYFjsyYyhFdPK-ofWORU-8Y0a8V3o1Tp4iGCDEDNtLlhoMNpw6242ga3labQ/s320/DSC_0015.JPG" width="320" /></a></div><br />
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<span style="color: #660000; font-family: Trebuchet MS;">I think next time, I'll use 2 lbs. of ground chicken. My family loved this dish - even Miss Sunshine. Hubby is never a fan of spinach in any dish, but he actually gobbled this up. I could not believe it! With that said, I think by adding in more chicken, it will be a bit more proportioned and not feel like there is so much spinach in it. </span><br />
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<span style="color: #660000; font-family: Trebuchet MS;"><a href="http://kitchengroovyprintablerecipes.blogspot.com/2011/06/white-bean-and-chicken-chili.html"><em><span style="color: #0c343d;">Please click here for a printable version of this amazing recipe</span></em></a> - Kitchen Groovy</span><br />
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<span style="color: #660000; font-family: Trebuchet MS;">Enjoy and live with gusto!!</span>Carinahttp://www.blogger.com/profile/02469577853103489946noreply@blogger.com3tag:blogger.com,1999:blog-207540641080788.post-8103239272122367082011-06-13T09:35:00.000-07:002011-06-13T09:35:42.393-07:00Italian Tortellini Pasta Salad<span style="color: #660000; font-family: "Trebuchet MS", sans-serif;">Good Monday morning to all! This is our first "official" day of summer vacation - and we welcome it with open arms! Of course, we started off our morning bright and early with swimming lessons for Miss Sunshine!!</span><br />
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<span style="color: #660000; font-family: Trebuchet MS;">I found this recipe from an awesome food blog - and once I saw it, I knew I HAD to try it. I didn't make it exactly the way Pip made it, but it sure inspired me to make something similar. You should really check out this blog, <a href="http://www.pipandebby.com/"><em><span style="color: #0c343d;">Pip and Ebby</span></em></a> - I have found so many great recipes from this dynamic duo. Click <a href="http://www.pipandebby.com/pip-ebby/2011/6/7/sisters-awesome-pasta-salad.html"><em><span style="color: #0c343d;">here for their original recipe</span></em></a> - I highly recommend you try it!!</span><br />
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<span style="color: #660000; font-family: Trebuchet MS;">I made a few adjustments, based on my own families likes and dislikes. I LOVE LOVE LOVE finding recipes that give me inspiration to make something for my own family that they will love. And sure enough - this is the best recipe I'm posting so far as part of my "Picnic at the Park" series!! Here is my attempt at something similar :-)</span><br />
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<span style="color: #660000; font-family: Trebuchet MS;"><em><u>Italian Tortellini Pasta Salad</u></em></span><br />
<span style="color: #660000; font-family: Trebuchet MS; font-size: x-small;"><em>Original Recipe by Pip and Ebby</em></span><br />
<span style="color: #660000; font-family: Trebuchet MS; font-size: x-small;"><em>Adapted Recipe by Kitchen Groovy</em></span><br />
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<span style="color: #660000; font-family: Trebuchet MS;">20 oz. package of cheese tortellini</span><br />
<span style="color: #660000; font-family: Trebuchet MS;">8 oz. summer sausage, cubed</span><br />
<span style="color: #660000; font-family: Trebuchet MS;">8 oz. colby jack cheese, cubed</span><br />
<span style="color: #660000; font-family: Trebuchet MS;">1 zucchini, quartered</span><br />
<span style="color: #660000; font-family: Trebuchet MS;">1 red bell pepper, diced</span><br />
<span style="color: #660000; font-family: Trebuchet MS;">3 stalks celery, sliced</span><br />
<span style="color: #660000; font-family: Trebuchet MS;">1 C shredded carrots</span><br />
<span style="color: #660000; font-family: Trebuchet MS;">1/2 bottle of Zesty Italian Dressing</span><br />
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<span style="color: #660000; font-family: Trebuchet MS;">Cook tortellini according to package directions. Run under cool water to cool pasta. Transfer to large bowl and add remaining ingredients. Toss with italian dressing. Chill in refrigerator, then serve.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDWSJj6KkRe1_bVH9jiGo6kHbSVIDk2n2T3qoLbqzNqBd-cA76snP_0GU0l1Re9zRrr1cohRdap83xYaa9g5ADWlDIomw8AtagTocjAvSdsy4K6Nxl5mjGlaL5JkodFth0oZ980IJZ1g/s1600/2011.06.14.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDWSJj6KkRe1_bVH9jiGo6kHbSVIDk2n2T3qoLbqzNqBd-cA76snP_0GU0l1Re9zRrr1cohRdap83xYaa9g5ADWlDIomw8AtagTocjAvSdsy4K6Nxl5mjGlaL5JkodFth0oZ980IJZ1g/s320/2011.06.14.JPG" width="320" /></a></div><br />
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<span style="color: #660000; font-family: Trebuchet MS;">I didn't have any on hand, but I thought brocolli would be a great addition, too. I love it that it is packed full of veggies and protein :-) It was PERFECT for a nice summer picnic! Thank you Pip and Ebby for giving me inspiration to feed the family!!</span><br />
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<span style="color: #660000; font-family: Trebuchet MS;"><a href="http://kitchengroovyprintablerecipes.blogspot.com/2011/06/italian-tortellini-pasta-salad.html"><em><span style="color: #0c343d;">Please click here for a printable version of this recipe</span></em></a> - Kitchen Groovy</span><br />
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<span style="color: #660000; font-family: Trebuchet MS;">Enjoy and live with gusto!</span>Carinahttp://www.blogger.com/profile/02469577853103489946noreply@blogger.com3tag:blogger.com,1999:blog-207540641080788.post-9083200940035923302011-06-10T06:07:00.000-07:002011-06-10T06:07:30.235-07:00Grilled Italian Sandwich<span style="color: #660000; font-family: "Trebuchet MS", sans-serif;">In my quest to find recipes that are suitable for my "Picnic and the Park" series, I realized that everything I make isn't going to make the cut. I have made a few things that my kids have actually gagged on. Go figure! I made a healthy wrap - seems safe enough, right? But for some reason, it tasted horrible! We couldn't figure out why it would taste so bad. It just had meat, lettuce, red peppers - nothing fancy. Bad, bad, bad. It made me realize that my pursuit for easy recipes wasn't going to be as easy as I originally thought. Hmmm . . . </span><br />
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<span style="color: #660000; font-family: Trebuchet MS;">I did come up with this one, and it passed with flying colors. Now remember - the recipes that become a part of this series are not original by any stretch of the imagination. Just simple :-) It will take a bit of time to prep ahead of time, but well worth the $50 we will avoid spending if we eat out. And yes, $50 for my family is what we would spend. Thus, my strong desire to bring dinner each night!</span><br />
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<span style="color: #660000; font-family: Trebuchet MS;">Again, the goal is to give you ideas on what to bring to the park. You can stick with the recipe, or switch out any ingredients to your liking!</span><br />
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<span style="color: #660000; font-family: Trebuchet MS;"><em><u>Grilled Italian Sandwich</u></em></span><br />
<span style="color: #660000; font-family: Trebuchet MS; font-size: x-small;"><em>Original Recipe by Kitchen Groovy</em></span><br />
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<span style="color: #660000; font-family: Trebuchet MS;">1 loaf of your favorite artisan bread </span><br />
<span style="color: #660000; font-family: Trebuchet MS;">Marinara Sauce</span><br />
<span style="color: #660000; font-family: Trebuchet MS;">Provolone Cheese, sliced</span><br />
<span style="color: #660000; font-family: Trebuchet MS;">Salami</span><br />
<span style="color: #660000; font-family: Trebuchet MS;">Ham</span><br />
<span style="color: #660000; font-family: Trebuchet MS;">Olive Oil</span><br />
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<span style="color: #660000; font-family: Trebuchet MS;">Take 2 slices of bread, spread marinara sauce on both slices. On one slice, layer cheese, meat, then more cheese. Top with second slice of bread. Brush with olive oil.</span><br />
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<span style="color: #660000; font-family: Trebuchet MS;">Grill on a pan or in a panini press until cheese is melted or sandwich is heated through. </span><br />
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<span style="color: #660000; font-family: Trebuchet MS;">Wrap in aluminum foil until you are ready to eat. Serve with your favorite pasta salad, green salad or raw veggies.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGWlzF520NkoMHmAG95D-arGmYQz3H1LUEi7PuCSpXpv8hqD97eGQIKCJj4U5TF4mbT5xvL6OEhVpLKWE4A5mpcKc3lVpDqP6O2PIlHXgLbtKJ3ReU2ki4CavXm2nBHLHi4inOp4LlRA/s1600/2011.06.09a.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGWlzF520NkoMHmAG95D-arGmYQz3H1LUEi7PuCSpXpv8hqD97eGQIKCJj4U5TF4mbT5xvL6OEhVpLKWE4A5mpcKc3lVpDqP6O2PIlHXgLbtKJ3ReU2ki4CavXm2nBHLHi4inOp4LlRA/s320/2011.06.09a.JPG" t8="true" width="320" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjz2UUaK9B_YR-uulaj_eQKa_xfGbC7e_BKLAchJNvzB6LqP9ycrFg88h66W6m7x7xJIa1I0W3J5ut57mmSzzzXWTs5502CgL7w5-NCwgJADE-Crl9oB25y89U09fONGWX6TwSCleTikg/s1600/2011.06.09.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjz2UUaK9B_YR-uulaj_eQKa_xfGbC7e_BKLAchJNvzB6LqP9ycrFg88h66W6m7x7xJIa1I0W3J5ut57mmSzzzXWTs5502CgL7w5-NCwgJADE-Crl9oB25y89U09fONGWX6TwSCleTikg/s320/2011.06.09.JPG" t8="true" width="320" /></a></div><span style="color: #660000; font-family: "Trebuchet MS", sans-serif;">Okay, at this point in the game, I know they don't look "picture perfect", but we're going for convenience and easy :-) </span><br />
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<span style="color: #660000; font-family: Trebuchet MS;"><a href="http://kitchengroovyprintablerecipes.blogspot.com/2011/06/grilled-italian-sandwich.html"><em><span style="color: #0c343d;">Please click here for a printable version of this recipe</span></em></a> - Kitchen Groovy</span><br />
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<span style="color: #660000; font-family: Trebuchet MS;">Enjoy and live with gusto!</span>Carinahttp://www.blogger.com/profile/02469577853103489946noreply@blogger.com4tag:blogger.com,1999:blog-207540641080788.post-74683358228510860532011-06-07T07:31:00.000-07:002011-06-07T07:31:53.589-07:00Apple Craisin Chicken Pasta Salad<span style="color: #660000; font-family: "Trebuchet MS", sans-serif;">Welcome to my very first recipe series! <strong><em>Picnic at the Park</em></strong>! I am very excited to bring this to you and I hope that you will find inspiration here, or at least a couple of recipes that you and your family enjoy.</span><br />
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<span style="color: #660000; font-family: Trebuchet MS;"><strong><em>Picnic at the Park</em></strong> recipes have THREE requirements. They must be 1) easy to make 2) easy to travel and 3) easy to eat (especially by my youngest). Typically, during the months of May, June and July - our family spends alot of time on a baseball field or softball field. This past weekend, we spent twelve hours in the hot sun cheering on our softball team of 16 year old girls. And yes, they came in first place - woot woot! Dinners become challenging when we are living on a field somewhere - and I refuse to eat out unless absolutely necessary. It will bankrupt us, as we just don't budget to feed a family of 5 every single night at fast food restaurants. With these three requirements for dinner, I hope you will enjoy them. I will warn you - they will be simple and nothing fancy. Well, are <em>any</em> of my recipes fancy??!! I think not ;-)</span><br />
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<span style="color: #660000; font-family: "Trebuchet MS", sans-serif;">I am kicking off this series with one of my favorite salads. Could the name be any longer?? Honestly, I just didn't know what else to call it so this is about as creative as I get! I first tried this pasta salad at a leadership meeting for the mom's group I once belonged to a couple of years ago - and I have been making it ever since. It's light, delicious and perfect for summer. </span><br />
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<span style="color: #660000; font-family: Trebuchet MS;">I also made brats with peppers. In total, this meal took roughly 30 minutes to make. I started at 3:00 by making the salad, then made the brats at 4:45 and wrapped them in foil. Miss Sunshine had a plain hot dog :-) </span><br />
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<span style="color: #660000; font-family: Trebuchet MS;"><em><u>Apple Craisin Chicken Pasta Salad</u></em></span><br />
<span style="color: #660000; font-family: Trebuchet MS; font-size: x-small;"><em>original recipe source: unknown</em></span><br />
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<span style="color: #660000; font-family: Trebuchet MS;">1 box favorite pasta <span style="font-size: x-small;"><em>(I let my kids pick out fun shaped pasta)</em></span></span><br />
<span style="color: #660000; font-family: Trebuchet MS;">1 bottle Poppy Seed Salad Dressing </span><br />
<span style="color: #660000; font-family: Trebuchet MS;">2 green apples, cored - diced (leave skin on)</span><br />
<span style="color: #660000; font-family: Trebuchet MS;">1 C craisins</span><br />
<span style="color: #660000; font-family: Trebuchet MS;">3/4 C slivered almonds</span><br />
<span style="color: #660000; font-family: Trebuchet MS;">1 large can of chunk chicken <em><span style="font-size: x-small;">(if you have more time, use chicken breast or rotisserie chicken)</span></em></span><br />
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<span style="color: #660000; font-family: Trebuchet MS;">Cook pasta according to package directions. Drain pasta, and run under cool water to remove the heat. In a large bowl, mix together all ingredients. Chill in refrigerator for a few hours. Enjoy!</span><br />
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<span style="color: #660000; font-family: Trebuchet MS;">As an alternative, this salad is also really good with Vidalia Onion dressing - which is how the recipe came to me originally. The great thing about salad is you can adjust according to what you like! Add green onions or carrots or brocolli florets - go wild!</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDDRlJqNoOQrT0wWWfmXMj-NswpsISS0oaWCSWicgr7Ez9cpse_Acm-KuUhmIwDSarECORN-0IbWzwoNqaoIaVcBnQWuRx7kia68-q59ogvEktYo98AsZxV2DZiN8viotpRfYXXQuOzQ/s1600/IMAG0218.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="191" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDDRlJqNoOQrT0wWWfmXMj-NswpsISS0oaWCSWicgr7Ez9cpse_Acm-KuUhmIwDSarECORN-0IbWzwoNqaoIaVcBnQWuRx7kia68-q59ogvEktYo98AsZxV2DZiN8viotpRfYXXQuOzQ/s320/IMAG0218.jpg" t8="true" width="320" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOFhSg6lUWQ4EQqrjL7fi1Cbh6fcjMj0c8Sx9ImQ5JorJyAtkypJ557Vtu_NbwpWYvB7TdYHdcGaxjA7U3zl6NvrH_CsnChW7BKKhGu_egMunoci3-SC1zV_l9thcxml4PyjtPBTVVLQ/s1600/IMAG0217.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="191" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOFhSg6lUWQ4EQqrjL7fi1Cbh6fcjMj0c8Sx9ImQ5JorJyAtkypJ557Vtu_NbwpWYvB7TdYHdcGaxjA7U3zl6NvrH_CsnChW7BKKhGu_egMunoci3-SC1zV_l9thcxml4PyjtPBTVVLQ/s320/IMAG0217.jpg" t8="true" width="320" /></a></div><span style="color: #660000; font-family: "Trebuchet MS", sans-serif;">Okay, since we were sitting on the bleachers while we ate, the pictures are not that great - but it was a successful dinner! </span><br />
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<span style="color: #660000; font-family: Trebuchet MS;"><a href="http://kitchengroovyprintablerecipes.blogspot.com/2011/06/apple-craisin-chicken-pasta-salad.html"><em><span style="color: #0c343d;">Please click here for a printable version of this recipe</span></em></a> - Kitchen Groovy</span><br />
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<span style="color: #660000; font-family: Trebuchet MS;">Enjoy and live with gusto!</span>Carinahttp://www.blogger.com/profile/02469577853103489946noreply@blogger.com3tag:blogger.com,1999:blog-207540641080788.post-65010800912039605532011-06-01T06:06:00.000-07:002011-06-01T06:06:43.406-07:00Cornbread<span style="color: #cc0000; font-family: "Trebuchet MS", sans-serif;"><em>May, June and July tend to be our busiest months of the year - we literally live on a baseball or a softball field most evenings and most weekends. They are my most challenging months in terms of cooking. So - starting next week, I'll be starting a "Picnic at the Park" series. I will feature recipes that are easy to make, easy to travel and easy to eat. So, no spaghetti dinners - I tried that once, and it was a DISASTER to have a 3 year old try to eat spaghetti outside. Mama mia! I would LOVE to hear your ideas for meals that meet these 3 criteria!</em></span><br />
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<span style="color: #660000; font-family: "Trebuchet MS", sans-serif;">I have been in search of a good cornbread recipe - I made one from a trusted, well known chef, and it turned out horrendous. Everyone tried to choke it down, myself included, until we all decided that it wasn't even good enough for the dog to eat. Oy vey!</span><br />
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<span style="color: #660000; font-family: Trebuchet MS;">I found this recipe in my Martha Stewart Baking Handbook, and I have not found one bad recipe in this book yet. It really is my go-to cookbook when I am looking to bake. I found this recipe - and of course, it's a winner. Waaaa-hooooo!!! </span><br />
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<span style="color: #660000; font-family: Trebuchet MS;">Here's what I love about making cornbread - it's simple. That's it. No fancy kitchen tools. Only takes a few minutes of my time before I toss it in the oven. And - then we get to slather it in butter and eat it nice and hot. Aaaahhhh. . . . </span><br />
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<span style="color: #660000; font-family: Trebuchet MS;">Oh - I guess I did make one little adjustment. The original recipe calls for shortening. I am not sure how you feel about shortening, but I hate the stuff. So, I replaced it with butter - which I'll indicate below in the recipe. :-)</span><br />
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<span style="color: #660000; font-family: Trebuchet MS;"><em><u>Cornbread</u></em></span><br />
<span style="color: #660000; font-family: Trebuchet MS; font-size: x-small;"><em>Recipe by Martha Stewart's "The Baking Handbook", pg. 51</em></span><br />
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<span style="color: #660000; font-family: Trebuchet MS;">1/3 C vegetable shortening <em><span style="font-size: x-small;">(I used 1/3 C butter, instead)</span></em></span><br />
<span style="color: #660000; font-family: Trebuchet MS;">1 T unsalted butter</span><br />
<span style="color: #660000; font-family: Trebuchet MS;">1 C corn kernels, fresh or frozen</span><br />
<span style="color: #660000; font-family: Trebuchet MS;">1 C all purpose flour</span><br />
<span style="color: #660000; font-family: Trebuchet MS;">1/3 C sugar</span><br />
<span style="color: #660000; font-family: Trebuchet MS;">2 tsp. baking powder</span><br />
<span style="color: #660000; font-family: Trebuchet MS;">3/4 tsp. salt</span><br />
<span style="color: #660000; font-family: Trebuchet MS;">1 C stone-ground yellow cornmeal</span><br />
<span style="color: #660000; font-family: Trebuchet MS;">1 C milk</span><br />
<span style="color: #660000; font-family: Trebuchet MS;">1 large egg, lightly beaten</span><br />
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<span style="color: #660000; font-family: Trebuchet MS;">1. Preheat the oven to 425 degrees. Coat an 8" square baking pan with vegetable shortening (I used Pam with Flour spray); set aside. Melt 1 T butter in a medium saute pan over medium-high heat; add corn. Cook, stirring occasionally, until corn has softened and some of the kernels have begun to turn light golden brown, about 5 minutes. Remove from heat, and set aside to cool slightly.</span><br />
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<span style="color: #660000; font-family: Trebuchet MS;">2. In a medium bowl, whisk together flour, sugar, baking powder, and salt. Stir in the cornmeal. Using a pastry blender, cut shortening (I used butter instead) into mixture until it resembles coarse meal. Add milk, egg, and reserved corn; stir to combine. Do not overmix. </span><br />
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<span style="color: #660000; font-family: Trebuchet MS;">3. Transfer batter to the prepared pan, and bake until the top begins to turn golden and a cake tester comes out clean, 18-20 minutes. Transfer to wire rack to cool completely. Cornbread is best served the day it is baked, but it can be kept at room temperature, wrapped well in plastic, for up to one day.</span><br />
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<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhG29hJb7ULrqLeHxFdWJrEcBBqP0_f1LOcbhoqeM9zlusZ20iXHS_Dm27dxWfNeM8i4TvQHKl8FYOwccaF6Zt20OpLwzR_CTdXwikJZfDP3TYJBR740A5QkciHWEeVIfvr2oFX-HhkUw/s1600/DSC_0008.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="132" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhG29hJb7ULrqLeHxFdWJrEcBBqP0_f1LOcbhoqeM9zlusZ20iXHS_Dm27dxWfNeM8i4TvQHKl8FYOwccaF6Zt20OpLwzR_CTdXwikJZfDP3TYJBR740A5QkciHWEeVIfvr2oFX-HhkUw/s200/DSC_0008.JPG" t8="true" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidwXlEDer_a9pkXYcNF-EIeDHYBZa9V-dnhybpZTnCE1Q8Xm8Y5vHeNseHZq7WZbigKuyii6viheFaViuqFMMHVAdNCCAgdQ-g8gjRfKrDbVQDIu_s88PlP8bmbNXsYvpy9tvV2czFgg/s1600/DSC_0006.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="132" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidwXlEDer_a9pkXYcNF-EIeDHYBZa9V-dnhybpZTnCE1Q8Xm8Y5vHeNseHZq7WZbigKuyii6viheFaViuqFMMHVAdNCCAgdQ-g8gjRfKrDbVQDIu_s88PlP8bmbNXsYvpy9tvV2czFgg/s200/DSC_0006.JPG" t8="true" width="200" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="color: #660000; font-family: "Trebuchet MS", sans-serif;">This was a great accompaniment to <a href="http://kitchengroovyprintablerecipes.blogspot.com/2011/05/dr-pepper-ribs.html"><em><span style="color: #0c343d;">Dr. Pepper Ribs</span></em></a>, <a href="http://kitchengroovyprintablerecipes.blogspot.com/2011/02/sloppy-sloppy-joes.html"><em><span style="color: #0c343d;">Sloppy, Sloppy Joes</span></em></a>, <a href="http://kitchengroovyprintablerecipes.blogspot.com/2011/03/baked-bean-casserole.html"><em><span style="color: #0c343d;">Baked Bean Casserole</span></em></a>, or <a href="http://kitchengroovyprintablerecipes.blogspot.com/2011/05/basic-baked-macaroni-and-cheese.html"><em><span style="color: #0c343d;">Basic Baked Macaroni and Cheese</span></em></a> for dinner. </span><br />
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<span style="color: #660000; font-family: Trebuchet MS;"><a href="http://kitchengroovyprintablerecipes.blogspot.com/2011/05/cornbread.html"><em><span style="color: #0c343d;">Please click here for a printable version of this recipe</span></em></a> - Kitchen Groovy</span><br />
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<span style="color: #660000; font-family: Trebuchet MS;">Enjoy and live with gusto!</span><br />
<span style="color: red; font-family: Trebuchet MS;">Carina</span></div>Carinahttp://www.blogger.com/profile/02469577853103489946noreply@blogger.com4tag:blogger.com,1999:blog-207540641080788.post-22025189883176391002011-05-31T06:55:00.000-07:002011-05-31T06:55:26.749-07:00Dr. Pepper Ribs<span style="color: #660000; font-family: "Trebuchet MS", sans-serif;">Happy "BELATED" Memorial Day to you! I meant to send this out yesterday, but annoying computer issues kept me from blogging. Boo! I actually wrote most of this yesterday, so please keep in mind that it actually was Memorial Day when I wrote it! :-)</span><br />
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<span style="color: #660000; font-family: "Trebuchet MS", sans-serif;">Yesterday was a day where we were to remember those who fought for our country. It's quite possible you know someone who is currently serving our country, or has served for our freedom in the past. I think it's our civic duty to honor and say thank you to those that serve us so selflessly. </span><br />
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<span style="color: #660000; font-family: Trebuchet MS;">But, the holiday is also known as a day to gather with friends and family - to none other than barbeque! I have this cookbook from David Zinczenko - the author of the Eat This, Not That series. The cookbook I have is "Cook This, Not That" and everything I've made so far has been great. I've been dying to try this bbq rib recipe - I love ribs, but I so do not love the calories that come with it. This recipe addresses that issue. It only has 400 calories per serving, compared to a potential 3,000 calories at your run of the mill restaurant. Crazy, huh?!!</span><br />
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<span style="color: #660000; font-family: Trebuchet MS;">I did make a couple of changes to the recipe, based on a pre taste-test of the sauce. It just tasted too vinegary for me and the hubs. So, I added sugar and honey to it to cut through the acidity. So, going forward, I would recommend either adding honey and/or sugar to the recipe, or simply cut the apple cider vinegar. You choose. :-) The recipe is posted in its original form. </span><br />
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<span style="color: #660000; font-family: Trebuchet MS;">Also, I increased the recipe by 1.5 times, as the original recipe indicates it will feed only 4 people. We were feeding our family, plus a few teenage boys - which in my eyes, feels like an army!</span><br />
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<span style="color: #660000; font-family: Trebuchet MS;"><em><u>Dr. Pepper Ribs</u></em></span><br />
<span style="color: #660000; font-family: Trebuchet MS; font-size: x-small;"><em>Original Recipe by David Zinczenko, Cook This, Not That!, pg. 192</em></span><br />
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<span style="color: #660000; font-family: Trebuchet MS;">2 racks baby back ribs (I used regular pork loin ribs)</span><br />
<span style="color: #660000; font-family: Trebuchet MS;">1 bottle (2 liter) Dr. Pepper</span><br />
<span style="color: #660000; font-family: Trebuchet MS;">Salt and black pepper</span><br />
<span style="color: #660000; font-family: Trebuchet MS;">1 T chili powder</span><br />
<span style="color: #660000; font-family: Trebuchet MS;">1 C water</span><br />
<span style="color: #660000; font-family: Trebuchet MS;">1/2 T canola or vegetable oil</span><br />
<span style="color: #660000; font-family: Trebuchet MS;">1/2 onion, minced</span><br />
<span style="color: #660000; font-family: Trebuchet MS;">1 clove garlic, minced</span><br />
<span style="color: #660000; font-family: Trebuchet MS;">1/2 C ketchup</span><br />
<span style="color: #660000; font-family: Trebuchet MS;">2 T Worcestershire sauce</span><br />
<span style="color: #660000; font-family: Trebuchet MS;">2 T apple cider vinegar</span><br />
<span style="color: #660000; font-family: Trebuchet MS;">1/8 tsp. cayenne pepper</span><br />
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<span style="color: #660000; font-family: Trebuchet MS;">1. Place the ribs in a baking dish large enough to hold them comfortably. Pour in enough soda to cover, saving at least 1/2 C for the barbecue sauce. Add 1/4 C salt and soak for at least 2 hours or overnight in the refridgerator.</span><br />
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<span style="color: #660000; font-family: Trebuchet MS;">2. Preheat the oven to 350 degrees. Remove the ribs from the liquid and pat dry; discard the liquid. Sprinkle rib with the chili powder and return to the baking dish. Add the water and cover tightly with foil. Bake for 2 hours, until the meat is tender and nearly falling off the bone.</span><br />
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<span style="color: #660000; font-family: Trebuchet MS;">3. While the ribs are in the oven, make the BBQ sauce. Heat the oil in a medium saucepan over medium heat. Saute the onion and garlic until soft and fragrant, then add the ketchup, Worcherstershire, vinegar, cayenne, and the reserved 1/2 C soda. Simmer for 15-20 minutes until the sauce thickens.</span><br />
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<span style="color: #660000; font-family: Trebuchet MS;">4. Heat a grill until hot. Brush the ribs with BBQ suace and grill for 10-15 minutes, rib side down, on a cooler part of the grates. Flip over and cook on the other side until lightly charred and smoky. R emove from the grill, brush with more sauce, and serve.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbj8hC-cfoPLzoxRM_LpWIwKbll5BF1RkoQP7vuXvfwF2m4BKxJrPeNcMajK2_8JEIAafXB0I6ZKCbIpGpCPwrSbOOqYryUtttGG6SjWuI4KZupbxWBoWNeWx6dKs7GPwdHeqXS0sPwQ/s1600/DSC_0003.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbj8hC-cfoPLzoxRM_LpWIwKbll5BF1RkoQP7vuXvfwF2m4BKxJrPeNcMajK2_8JEIAafXB0I6ZKCbIpGpCPwrSbOOqYryUtttGG6SjWuI4KZupbxWBoWNeWx6dKs7GPwdHeqXS0sPwQ/s320/DSC_0003.JPG" t8="true" width="320" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgujRg9pI0tIMcffiG3kH1gHUhcKmRYVV0ZTy40rVTHs081t1K0UFNxcoa5osdiOFdgz5_Z5NYj6gSTDSC0JNI4RCV0l6YGo8wMxguA3PoGMYeStSLC1I2OuCjWmC3F7UC0HP0fvXnm0Q/s1600/DSC_0005.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgujRg9pI0tIMcffiG3kH1gHUhcKmRYVV0ZTy40rVTHs081t1K0UFNxcoa5osdiOFdgz5_Z5NYj6gSTDSC0JNI4RCV0l6YGo8wMxguA3PoGMYeStSLC1I2OuCjWmC3F7UC0HP0fvXnm0Q/s320/DSC_0005.JPG" t8="true" width="320" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwoLgSNotgVI57k5o3WdDnBpfbkNRd5Qki_Ukz6icgLIh7O3-ezDChxUAc2MD0Oh_UAI8Yrq3HNyA_qDEw6kGuyIC8kNLSluupjOv7dgsy7Zs9eWkvS-gR49_8-2fEKe5y3eVS6wiItQ/s1600/DSC_0006.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwoLgSNotgVI57k5o3WdDnBpfbkNRd5Qki_Ukz6icgLIh7O3-ezDChxUAc2MD0Oh_UAI8Yrq3HNyA_qDEw6kGuyIC8kNLSluupjOv7dgsy7Zs9eWkvS-gR49_8-2fEKe5y3eVS6wiItQ/s320/DSC_0006.JPG" t8="true" width="320" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQc796QKUDZIIXbPqFWHC_1ZNdQCDfO-QI0usTnDmr8y-qcHTBAB0Taye1FyHJj6tUv9_x12nmpa4DYBa5zk2rMO7I2rw2kKGuTnpJGgO8OotoL2i3D6XL0tp8meYzbpc3v1Dv7W6kiA/s1600/DSC_0008.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQc796QKUDZIIXbPqFWHC_1ZNdQCDfO-QI0usTnDmr8y-qcHTBAB0Taye1FyHJj6tUv9_x12nmpa4DYBa5zk2rMO7I2rw2kKGuTnpJGgO8OotoL2i3D6XL0tp8meYzbpc3v1Dv7W6kiA/s320/DSC_0008.JPG" t8="true" width="320" /></a></div><span style="color: #660000; font-family: "Trebuchet MS", sans-serif;">If you think these pictures look good, how do you think they taste? Is your mouth watering yet?? </span><br />
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<span style="color: #660000; font-family: Trebuchet MS;">Notice the cornbread next to it? That was also so good - recipe to come later this week!</span><br />
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<span style="color: #660000; font-family: Trebuchet MS;"><a href="http://kitchengroovyprintablerecipes.blogspot.com/2011/05/dr-pepper-ribs.html"><em><span style="color: #0c343d;">Click here for a printable version of this recipe</span></em></a> - Kitchen Groovy</span>Carinahttp://www.blogger.com/profile/02469577853103489946noreply@blogger.com3tag:blogger.com,1999:blog-207540641080788.post-5523544884404507842011-05-27T12:50:00.000-07:002011-05-27T12:51:31.760-07:00Very Pink Lemonade Cupcakes!!<span style="color: #660000; font-family: "Trebuchet MS", sans-serif;">Yesterday, my little Miss Sunshine and I went to see the children's theatre production of "Pinkalicious". And, as you can imagine, my pink loving, anything glittery loving, little 5 year old girl LOVED every minute of it - the anticipation leading up to the show was almost unbearable for her. Then, during the show, she couldn't contain her excitement, and she literally oozed her joy during the entire show! Thankfully, it IS a children's production, and she was accompanied by many little boys and girls who oozed that same joy. :-) </span><br />
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<span style="color: #660000; font-family: Trebuchet MS;">To celebrate our day, we made Pink Cupcakes (for those of you not familiar with Miss Pinkalicious: she eats a pink cupcake and therefore, turns pink herself!). </span><br />
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<span style="color: #660000; font-family: Trebuchet MS;"><em><u>Very Pink Lemonade Cupcakes</u></em></span><br />
<span style="color: #660000; font-family: Trebuchet MS; font-size: x-small;"><em>Original recipe by Kitchen Groovy</em></span><br />
<em><span style="color: #660000; font-family: Trebuchet MS; font-size: x-small;">makes 12-18 cupcakes</span></em><br />
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<span style="color: #660000; font-family: Trebuchet MS;">3/4 C cake flour</span><br />
<span style="color: #660000; font-family: Trebuchet MS;">3/4 C all purpose flour</span><br />
<span style="color: #660000; font-family: Trebuchet MS;">1 tsp. baking powder</span><br />
<span style="color: #660000; font-family: Trebuchet MS;">1/2 tsp. salt</span><br />
<span style="color: #660000; font-family: Trebuchet MS;">1 1/2 sticks unsalted butter, room temperature</span><br />
<span style="color: #660000; font-family: Trebuchet MS;">1 1/4 C sugar</span><br />
<span style="color: #660000; font-family: Trebuchet MS;">2 T pink lemonade powder</span><br />
<span style="color: #660000; font-family: Trebuchet MS;">1/4 tsp. pure vanilla extract</span><br />
<span style="color: #660000; font-family: Trebuchet MS;">1/2 C whole milk</span><br />
<span style="color: #660000; font-family: Trebuchet MS;">4 large egg whites</span><br />
<span style="color: #660000; font-family: Trebuchet MS;">Pink food coloring, if desired for extra pink cupcakes</span><br />
<span style="color: #660000; font-family: Trebuchet MS;">Pink Lemonade Frosting, recipe follows</span><br />
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<span style="color: #660000; font-family: Trebuchet MS;">Preheat oven to 350 degrees. Line a 12 cup muffin pan with paper liners. Into a medium bowl, sift together flours, baking powder, and salt. Set aside.</span><br />
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<span style="color: #660000; font-family: Trebuchet MS;">In the bowl of an electric mixer fitted with the paddle attachment, beat butter, pink lemonade powder and 1 C of sugar until light and fluffy, 3-4 minutes. Scrape down sides of bowl, as needed. Beat in vanilla. With mixer on low speed, add flour mixture in three parts - alternating with milk, beginning and ending with flour mixture, until just combined. Transfer mixture to a large bowl and set aside.</span><br />
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<span style="color: #660000; font-family: Trebuchet MS;">In the clean bowl of an electric mixer fitted with the whisk attachment, beat egg whites on medium low speed until just foamy. With mixer running, add remaining 1/4 C of sugar; beat on high speed until stiff, glossy peaks form, about 4 minutes. Do not overbeat. Gently fold a third of the egg-white mixture into the butter-flour mixture until combined. Gently fold in the remaining whites. At some point in this process, incorporate 3-5 drops of pink food coloring, depending on how pink you like your cupcakes :-)</span><br />
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<span style="color: #660000; font-family: Trebuchet MS;">Divide batter evenly among the muffin cups, filling each with a heaping 1/4 C batter. Bake until cupcakes are a golden brown and a cake tester inserted in the center comes out clean - about 20-22 minutes. Remove and place on wire rack to cool.</span><br />
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<span style="color: #660000; font-family: Trebuchet MS;"><u><em>Pink Lemonade Fluffy Frosting</em></u></span><br />
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<span style="color: #660000; font-family: Trebuchet MS;">1 C confectioners sugar + 1 T extra</span><br />
<span style="color: #660000; font-family: Trebuchet MS;">4 T unsalted butter, softened but still cool</span><br />
<span style="color: #660000; font-family: Trebuchet MS;">4 oz. cream cheese, softened and cut into 4 pieces</span><br />
<span style="color: #660000; font-family: Trebuchet MS;">2 T frozen pink lemonade concentrate, thawed</span><br />
<span style="color: #660000; font-family: Trebuchet MS;">Pink food coloring, 2-3 drops</span><br />
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<span style="color: #660000; font-family: Trebuchet MS;">With electric mixer on medium high speed, beat butter and sugar until light and fluffy, aout 2 minutes. Add cream cheese, one piece at a time, beating thoroughly after each piece. Add pink lemonade concentrate and beat until combined. The frosting may be runny at this point, add in extra confectioners' sugar, 1/2 T at a time until desired consistency is achieved.</span><br />
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<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtX8hkFFuMFP-Mit9-a-i4n1H14kHnr0K31-sHeGSPCUFUkTEV8GBvju174KvwKz57BLXu884NCWEsU7quZobdJNRh27Tyki5pEUfhipYCzjtgGc27WvPxF3Ulk0CkpBee1qtx4NiBkg/s1600/DSC_0005.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtX8hkFFuMFP-Mit9-a-i4n1H14kHnr0K31-sHeGSPCUFUkTEV8GBvju174KvwKz57BLXu884NCWEsU7quZobdJNRh27Tyki5pEUfhipYCzjtgGc27WvPxF3Ulk0CkpBee1qtx4NiBkg/s320/DSC_0005.JPG" t8="true" width="320" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><span style="color: #660000; font-family: Trebuchet MS;">Not the best picture - but they sure are cute together :-)</span><br />
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<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXdJ4SkfM53o1HMTNJ-OkZNVnPrO-r0kfrWUw_VfyjfwWCD4VJxe0at3DLVe7Rohx31Ya2zbNRo8EJC7FT-R5AasWaxnVgSDNQJwClYoKqVWaQWOmUfk3Kd77_cfqJlijE5gSo57hj9w/s1600/DSC_0004.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXdJ4SkfM53o1HMTNJ-OkZNVnPrO-r0kfrWUw_VfyjfwWCD4VJxe0at3DLVe7Rohx31Ya2zbNRo8EJC7FT-R5AasWaxnVgSDNQJwClYoKqVWaQWOmUfk3Kd77_cfqJlijE5gSo57hj9w/s320/DSC_0004.JPG" t8="true" width="320" /></a></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><br />
</div><div align="left" class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><span style="color: #660000; font-family: "Trebuchet MS", sans-serif;">Super delicious pink, pink, pink cupcakes!!!</span></div><div align="left" class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><span style="color: #660000; font-family: "Trebuchet MS", sans-serif;"><a href="http://kitchengroovyprintablerecipes.blogspot.com/2011/05/very-pink-lemonade-cupcakes.html"><em><span style="color: #0c343d;">Please click here for a printable version of this recipe</span></em></a> - Kitchen Groovy</span></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><span style="color: #660000; font-family: "Trebuchet MS", sans-serif;">Enjoy and live with gusto!</span></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><span style="color: red; font-family: "Trebuchet MS", sans-serif;">Carina</span></div>Carinahttp://www.blogger.com/profile/02469577853103489946noreply@blogger.com4tag:blogger.com,1999:blog-207540641080788.post-65403373453314236942011-05-25T10:20:00.000-07:002011-05-25T10:20:33.232-07:00Tortellini Spinach Salad<span style="color: #660000; font-family: "Trebuchet MS", sans-serif;">With graduation parties and end of the year parties upon us, I thought I'd share a dish with you that I recently made for the Teacher Appreciation Luncheon at my daughter's preschool. This recipe was given to me by my lovely friend and neighbor, Mrs. Silly (this is what my daughter calls her) - and I have no idea where she got it - just one of those awesome crowd pleasers that have been passed on from kitchen to kitchen.</span><br />
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<span style="color: #660000; font-family: Trebuchet MS;">I don't have a picture of the "final" product on a plate, since we never ate it - but I guarantee when you make it, everyone will want to know how to make it! Even better, it literally took me less than 10 minutes to throw together!</span><br />
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<span style="color: #660000; font-family: Trebuchet MS;"><u><em>Tortellini Spinach Salad</em></u></span><br />
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<span style="color: #660000; font-family: Trebuchet MS;">1 pkg. coleslaw (all cabbage, no carrots)</span><br />
<span style="color: #660000; font-family: Trebuchet MS;">1 small onion, chopped</span><br />
<span style="color: #660000; font-family: Trebuchet MS;">10 oz. baby spinach</span><br />
<span style="color: #660000; font-family: Trebuchet MS;">1 pkg. 3 cheese tortellini, cooked</span><br />
<span style="color: #660000; font-family: Trebuchet MS;">4 oz. shredded parmesan cheese</span><br />
<span style="color: #660000; font-family: Trebuchet MS;">1 lb. bacon, chopped</span><br />
<span style="color: #660000; font-family: Trebuchet MS;">1 pkg. grape tomatoes, halved</span><br />
<span style="color: #660000; font-family: Trebuchet MS;">10 oz. light Ranch dressing</span><br />
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<span style="color: #660000; font-family: Trebuchet MS;">In a large bowl, layer ingredients in order, starting with coleslaw on the bottom. Pour 10 oz. dressing over all.</span><br />
<span style="color: #660000; font-family: Trebuchet MS;">Cover and refrigerate overnight.</span><br />
<span style="color: #660000; font-family: Trebuchet MS;">Mix right before serving.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4Ap_xNFeBXDB5QYKSa8Gmghyphenhyphen8LUcdKPixVUuWJxZ-I_WXm9TTCVtRx3iJoch5g8kQNl44nuIXQA2Efw1L95bgm8sBQoZYn6q2hcZF68ceiSu7wpywsiTNnqAIbudbFo_TfRiWwWqK4Q/s1600/DSC_0004.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4Ap_xNFeBXDB5QYKSa8Gmghyphenhyphen8LUcdKPixVUuWJxZ-I_WXm9TTCVtRx3iJoch5g8kQNl44nuIXQA2Efw1L95bgm8sBQoZYn6q2hcZF68ceiSu7wpywsiTNnqAIbudbFo_TfRiWwWqK4Q/s320/DSC_0004.JPG" t8="true" width="320" /></a></div><span style="color: #660000; font-family: "Trebuchet MS", sans-serif;">This is what it looked like before I poured the dressing on it - it's very colorful! </span><br />
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<span style="color: #660000; font-family: Trebuchet MS;"><a href="http://kitchengroovyprintablerecipes.blogspot.com/2011/05/tortellini-spinach-salad.html"><em><span style="color: #0c343d;">Click here for a printable version of this recipe</span></em></a> - Kitchen Groovy</span><br />
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<span style="color: #660000; font-family: Trebuchet MS;">Enjoy and live with gusto!</span><br />
<span style="color: #660000; font-family: Trebuchet MS;">Carina</span>Carinahttp://www.blogger.com/profile/02469577853103489946noreply@blogger.com1tag:blogger.com,1999:blog-207540641080788.post-36462559869155486572011-05-20T12:45:00.000-07:002011-05-20T12:45:48.292-07:00Cheese Stuffed Pork Chops<span style="color: #660000; font-family: "Trebuchet MS", sans-serif;">I have mentioned before that we are a family of 5. Not only are we a family of 5, but 4 of them eat like adults - and out of those 4, they all eat very large portions. It's crazy the amount of food teenagers go through. Oi vey. </span><br />
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<span style="color: #660000; font-family: Trebuchet MS;">So, I shop at Costco for almost everything!! I'm a big fan of the big box stores, I know - sorry local businesses, but I come to you for other reasons. :-) </span><br />
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<span style="color: #660000; font-family: Trebuchet MS;">One thing I purchase from Costco are porkchops - then like all the other meats I buy there, I divide them out and freeze them. One thing about the porkchops - they are super thick. Roughly 2" thick. That's huge, even for my family. And, they take a lot longer to cook, and I usually end up drying them out because I'm in such a hurry to get dinner on the table. </span><br />
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<span style="color: #660000; font-family: Trebuchet MS;">Last night, after coming home from track and softball games for the kids, I thought I'd butterfly the chops in hopes of cooking them a little faster. Not sure if my method of thinking makes sense, but it was worth a try in my own mind. Remember - I'm not a real chef, just a mom trying to get dinner on the table!</span><br />
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<span style="color: #660000; font-family: Trebuchet MS;">I found this recipe on the Epicurious website, and I just modified it to make it fit with what I had in my fridge. The original recipe called for Smoked Gouda cheese and jackpot - I had that in my fridge. I would recommend you don't stray from using this type of cheese - it was SO good and a fantastic pairing with chops. I told my husband that every now and then, it actually reminded me of a ham and cheese sandwich. Delicious.</span><br />
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<span style="color: #660000; font-family: Trebuchet MS;"><u><em>Cheese Stuffed Pork Chops</em></u></span><br />
<span style="color: #660000; font-family: Trebuchet MS; font-size: x-small;"><em>Original Recipe by Epicurious.com</em></span><br />
<span style="color: #660000; font-family: Trebuchet MS; font-size: x-small;"><em>Adapted Recipe by Kitchen Groovy</em></span><br />
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<span style="color: #660000; font-family: Trebuchet MS;">4 pork chops, butterflied</span><br />
<span style="color: #660000; font-family: Trebuchet MS;">1/4 C Smoked Gouda cheese, shredded</span><br />
<span style="color: #660000; font-family: Trebuchet MS;">Olive oil</span><br />
<span style="color: #660000; font-family: Trebuchet MS;">Kosher Salt</span><br />
<span style="color: #660000; font-family: Trebuchet MS;">Pepper</span><br />
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<span style="color: #660000; font-family: Trebuchet MS;">Pack cheese into pockets of pork chops. Salt and pepper both sides. Heat olive oil in large pan over medium high heat. Place chops in pan, and cook on one side for about 4 minutes. Turn over - then cover pan and cook for another 4-5 minutes.</span><br />
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<span style="color: #660000; font-family: Trebuchet MS;">Serve with a side of your favorite vegetables, like <a href="http://kitchengroovy.blogspot.com/2011/01/roasted-asparagus-with-grated-parmesan.html"><em><span style="color: #0c343d;">Roasted Parmesan Asparagus</span></em></a>, or do what I did to make it REALLY easy - serve it with Costco's Asian Coleslaw!!</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiy-47ZNgp8IRDEFE9Nbskf2Bkmi5HqfztVTmldC5ghYr8xE2qU7UybUfxYUGvBjly4FDQiDUr-aN4CVvxZSEA5-O8INcxZkl7bQo5WW7DsLD2qogZU_zBI5mRkjWlvYQPod83n28qcxw/s1600/DSC_0003.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" j8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiy-47ZNgp8IRDEFE9Nbskf2Bkmi5HqfztVTmldC5ghYr8xE2qU7UybUfxYUGvBjly4FDQiDUr-aN4CVvxZSEA5-O8INcxZkl7bQo5WW7DsLD2qogZU_zBI5mRkjWlvYQPod83n28qcxw/s320/DSC_0003.JPG" width="320" /></a></div><br />
<span style="color: #660000; font-family: "Trebuchet MS", sans-serif;"><em><a href="http://kitchengroovyprintablerecipes.blogspot.com/2011/05/cheese-stuffed-porkchops.html"><span style="color: #0c343d;">Please click here for a printable version of this recipe</span></a></em> - Kitchen Groovy</span><br />
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<span style="color: #660000; font-family: "Trebuchet MS", sans-serif;">Enjoy and live with gusto!</span><br />
<span style="color: red; font-family: Verdana, sans-serif;">Carina</span>Carinahttp://www.blogger.com/profile/02469577853103489946noreply@blogger.com4tag:blogger.com,1999:blog-207540641080788.post-24781889881078239602011-05-16T10:45:00.000-07:002011-05-16T10:45:32.695-07:00Key Lime Tart<span style="color: #660000; font-family: "Trebuchet MS", sans-serif;">It's spring!!! Yippee!! While it's raining today, we have FINALLY had some spring like weather - even had a good old fashioned nasty thunderstorm pass on through the other day. Warm weather: it's nice to see you old friend. </span><br />
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<span style="color: #660000; font-family: Trebuchet MS;">To pair with our spring like temperatures, I really wanted to make this Key Lime Tart. Even though I blog and LOVE to cook, there is still SO much for me to try and discover - I have never had key limes before!!! </span><br />
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<span style="color: #660000; font-family: Trebuchet MS;">This is strictly my own opinion, but this is not for the faint of heart. Know ahead of time that you will spend quite a bit of time juicing these tiny little limes. It was worth it in the end, the tart was D.E.L.I.C.I.O.U.S. If you have kids, they might have more fun squeezing the juice out of these little suckers. Also - the recipe calls for roughly 12 key limes, but I found that I used roughly 18-22. (I used the whole bag)</span><br />
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<span style="color: #660000; font-family: Trebuchet MS;">It also called for a homemade graham cracker crust. I searched and searched for graham flour, with no luck. Frustrating. But after doing some research, I found that graham flour is actually just a coarser version of whole wheat flour. So, I used that instead and I feel like we still got the same result. The crust was really good :-)</span><br />
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<span style="color: #660000; font-family: Trebuchet MS;">I also made candied lime slices - don't feel like you need to make these - it's just a garnish. But, I thought it would be fun PLUS - I kept the liquid mixture (it's just a simple syrup) and I will use it for smoothies. As I type this up, I am in the process of making cupcakes and will infuse this lime simple syrup into my cupcakes - we'll see how it turns out! </span><br />
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<span style="color: #660000; font-family: Trebuchet MS;"><em><u>Key Lime Tart</u></em></span><br />
<span style="color: #660000; font-family: Trebuchet MS; font-size: x-small;"><em>original recipe by Martha Stewart</em></span><br />
<span style="color: #660000; font-family: Trebuchet MS; font-size: x-small;"><em>adapted recipe by Kitchen Groovy</em></span><br />
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<span style="color: #660000; font-family: Trebuchet MS;">All Purpose Flour, for dusting</span><br />
<span style="color: #660000; font-family: Trebuchet MS;">Graham Cracker Dough (recipe follows)</span><br />
<span style="color: #660000; font-family: Trebuchet MS;">4 large egg yolks</span><br />
<span style="color: #660000; font-family: Trebuchet MS;">1 can (14 oz) sweetened condensed milk</span><br />
<span style="color: #660000; font-family: Trebuchet MS;">2 tsp. grated Key Lime zest</span><br />
<span style="color: #660000; font-family: Trebuchet MS;">1/2 C freshly squeezed Key Lime juice </span><br />
<span style="color: #660000; font-family: Trebuchet MS;">Pinch of salt</span><br />
<span style="color: #660000; font-family: Trebuchet MS;">Candied Key Lime Slices (recipe follows)</span><br />
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<span style="color: #660000; font-family: Trebuchet MS;">On a lightly floured surface, roll out dough to a 12" round. With a dry pastry brush, sweep off excess flour; fit dough into a 9" round tart pan with removable bottom, pressing into edges. Using a sharp paring knife, trim dough flush with the rim. Prick the bottom of the dough all over with a fork. Chill the tart shell until firm, about 30 minutes.</span><br />
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<span style="color: #660000; font-family: Trebuchet MS;">Preheat the oven to 350 degrees. Line tart shell with parchment, fill with pie weights. Bake until crust is just beginning to turn golden, 12-15 minutes. Remove parchment and weights. Return to oven; continue baking until crust is golden brown, 12-15 minutes more. Transfer to a wire rack to cool completely.</span><br />
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<span style="color: #660000; font-family: Trebuchet MS;">In the bowl of an electric mixer fitted with the whisk attachment, beat yolks on medium-high speed until pale and fluffy, 2-3 minutes. Add condensed milk, lime zest, lime juice, and salt, and beat to combine, about 1 minute, scraping down the sides of hte bowl as needed.</span><br />
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<span style="color: #660000; font-family: Trebuchet MS;">Pour filling into cooled crust; bake until set, about 10 minutes. Transfer tart to awire rack to cool. Once completely cool, loosely cover with plastic wrap; refrigerate until chilled, at least 1 hour or up to 1 day. Garnish tart with Candied Key Lime Slices.</span><br />
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<span style="color: #660000; font-family: Trebuchet MS;"><u><em>Candied Key Lime Slices</em></u></span><br />
<span style="color: #660000; font-family: Trebuchet MS;">1 C Sugar</span><br />
<span style="color: #660000; font-family: Trebuchet MS;">1 C Water</span><br />
<span style="color: #660000; font-family: Trebuchet MS;">3 Key Limes, very thinly sliced into rounds</span><br />
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<span style="color: #660000; font-family: Trebuchet MS;">In a 10" saute pan, bring sugar & water to a boil, stirring constantly until sugar dissolves. Reduce heat to a gentle simmer. Add lime slices in a single layer, arranging them so they do not overlap. Cook until white pith is translucent, 30-40 minutes, turning slices over 2 or 3 times during cooking. Using a slotted spatula, carefully transfer slices to a wire rack to cool completely before using. </span><br />
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<span style="color: #660000; font-family: Trebuchet MS;">Chef Note: Save Lime Simple Syrup for another use i.e. smoothies, iced tea. I am going to try putting it in a white butter cream frosting!</span><br />
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<span style="color: #660000; font-family: Trebuchet MS;"><u><em>Whole Wheat Crust</em></u></span><br />
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<span style="color: #660000; font-family: Trebuchet MS;">1 1/4 C all purpose flour</span><br />
<span style="color: #660000; font-family: Trebuchet MS;">1 1/4 C whole wheat flour</span><br />
<span style="color: #660000; font-family: Trebuchet MS;">1 tsp. baking soda</span><br />
<span style="color: #660000; font-family: Trebuchet MS;">1 tsp. ground cinnamon</span><br />
<span style="color: #660000; font-family: Trebuchet MS;">1/2 tsp. salt</span><br />
<span style="color: #660000; font-family: Trebuchet MS;">2 sticks unsalted butter, room temperature</span><br />
<span style="color: #660000; font-family: Trebuchet MS;">3/4 C packed light brown sugar</span><br />
<span style="color: #660000; font-family: Trebuchet MS;">2 T honey</span><br />
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<span style="color: #660000; font-family: Trebuchet MS;">Preheat oven to 350 degrees. In a medium bowl, whisk together both flours, baking soda, cinnamon, and salt; set aside. In the bowl of an electric mixer fitted with the paddle, beat butter, brown sugar, and honey on medium speed until light and fluffy, 2-3 minutes.</span><br />
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<span style="color: #660000; font-family: Trebuchet MS;">With mixer on low speed, add the flour mixture; beat until just combined.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjddI6gZX19pNVDGblxwEg-gUx9Lh7Gy-xf1HgzEwJ-N4IPPjWdJWWYtvJXlMsYOn7d8qEc2ekjFHS0FnXgKdKTLLl2raWI_yvUmlgkObbI5qeqVQs2uFS80mch-lUYx0ZJCHq6wen07g/s1600/DSC_0013.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" j8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjddI6gZX19pNVDGblxwEg-gUx9Lh7Gy-xf1HgzEwJ-N4IPPjWdJWWYtvJXlMsYOn7d8qEc2ekjFHS0FnXgKdKTLLl2raWI_yvUmlgkObbI5qeqVQs2uFS80mch-lUYx0ZJCHq6wen07g/s320/DSC_0013.JPG" width="320" /></a></div><br />
<span style="color: #660000; font-family: Trebuchet MS;"><a href="http://kitchengroovyprintablerecipes.blogspot.com/2011/05/key-lime-tart.html"><em><span style="color: #0c343d;">Please click here for a printable version of this recipe</span></em></a> - Kitchen Groovy</span><br />
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<span style="color: #660000; font-family: Trebuchet MS;">Enjoy and live with gusto!</span><br />
<span style="color: #660000; font-family: Trebuchet MS;">Carina</span>Carinahttp://www.blogger.com/profile/02469577853103489946noreply@blogger.com6tag:blogger.com,1999:blog-207540641080788.post-54123077710072702632011-05-16T10:43:00.000-07:002011-05-16T10:43:46.733-07:00Braised Carnitas<span style="color: #660000; font-family: "Trebuchet MS", sans-serif;">Last week, I came across a deliciously looking recipe from <a href="http://www.justonecookbook.com/"><em><span style="color: #0c343d;">Just One Cookbook</span></em></a>. Nami, the author, made braised carnitas - and I thought to myself, wow, I've never made carnitas before and now that someone else has been successful at it, then I can probably pull it off, too!! So, I made it last night and it was gooooodddd. I didn't use the same recipe that Nami used, but incorporated some of the same techniques - she definitely inspired me!! Nami also used beer as a base, which I did not - but I think it's a great idea and I will try that next time.</span><br />
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<span style="color: #660000; font-family: Trebuchet MS;">So, here is my own recipe: </span><br />
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<span style="color: #660000; font-family: Trebuchet MS;"><u><em>Braised Carnitas</em></u></span><br />
<span style="color: #660000; font-family: Trebuchet MS; font-size: x-small;"><em>Original Recipe by Kitchen Groovy</em></span><br />
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<span style="color: #660000; font-family: Trebuchet MS;">3-3.5 lb. boneless pork shoulder</span><br />
<span style="color: #660000; font-family: Trebuchet MS;">6 cloves garlic, halved</span><br />
<span style="color: #660000; font-family: Trebuchet MS;">1 large white onion, roughly chopped into large pieces</span><br />
<span style="color: #660000; font-family: Trebuchet MS;">Zest of 1 orange, cut into thin strips</span><br />
<span style="color: #660000; font-family: Trebuchet MS;">1 C orange juice</span><br />
<span style="color: #660000; font-family: Trebuchet MS;">Kosher Salt</span><br />
<span style="color: #660000; font-family: Trebuchet MS;">Freshly Ground Pepper</span><br />
<span style="color: #660000; font-family: Trebuchet MS;">Canola Oil</span><br />
<span style="color: #660000; font-family: Trebuchet MS;">Corn or Flour Tortillas</span><br />
<span style="color: #660000; font-family: Trebuchet MS;">Condiments - i.e. salsa, sour cream, black beans, rice, etc.</span><br />
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<span style="color: #660000; font-family: Trebuchet MS;">Heat oven to 350 degrees. Trim pork shoulder of any fat and discard. Cut meat into roughly 5 or 6 large pieces or strips - about 2" thick. Rub salt and pepper on pieces of meat. Heat oil in a large Dutch Oven on medium high to high heat. Once the oil is hot, lay meat in the oil, careful not to crowd the meat. Sear the meat on each side, roughly 2-4 minutes on each side. </span><br />
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<span style="color: #660000; font-family: Trebuchet MS;">Once meat is seared, remove meat to a plate. Add onion, garlic, orange zest, orange juice and 2 tsp. salt. Stir so all is mixed, then add meat back on top of ingredients. Add water (or beer) to barely cover the meat.</span><br />
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<span style="color: #660000; font-family: Trebuchet MS;">Cover and place in oven for 3 hours. </span><br />
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<span style="color: #660000; font-family: Trebuchet MS;">Afterwards, remove meat and shred. Transfer to a warm serving bowl and serve at once. Accompany with warm tortillas and other favorite condiments.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlHmNWLQQ0G9bXlNybOqRqsR9UTuXaqlj1oYJGIppkrCjwcUQ_oHC9Z0CfQFNmsQ69BVspANxTKRxDNcUnS0GbwVTE7r_Z8jn1EWvDQTRVy7bNa-hAFixl741ncbfc03C7c40k_s3j2g/s1600/DSC_0012.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" j8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlHmNWLQQ0G9bXlNybOqRqsR9UTuXaqlj1oYJGIppkrCjwcUQ_oHC9Z0CfQFNmsQ69BVspANxTKRxDNcUnS0GbwVTE7r_Z8jn1EWvDQTRVy7bNa-hAFixl741ncbfc03C7c40k_s3j2g/s320/DSC_0012.JPG" width="320" /></a></div><br />
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<span style="color: #660000; font-family: Trebuchet MS;">Fold in half and enjoy!</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi11ZS4q_jkmeilnS6iU-tk42EUoqRId9stYvZFV9VoUp95ogadd43GpLxfcxL6RSFpuJ2Vg2Sz39RIOr8IDBlCaILweQ7eRfUjBXdqPuTSDKzixhI8447Ms-0XP3hbCaw67UhWDDryrA/s1600/DSC_0014.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" j8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi11ZS4q_jkmeilnS6iU-tk42EUoqRId9stYvZFV9VoUp95ogadd43GpLxfcxL6RSFpuJ2Vg2Sz39RIOr8IDBlCaILweQ7eRfUjBXdqPuTSDKzixhI8447Ms-0XP3hbCaw67UhWDDryrA/s320/DSC_0014.JPG" width="320" /></a></div><br />
<span style="color: #660000; font-family: "Trebuchet MS", sans-serif;">Or, enjoy it like a burrito bowl, which is how I like to eat it :-) </span><br />
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<span style="color: #660000; font-family: Trebuchet MS;"><a href="http://kitchengroovyprintablerecipes.blogspot.com/2011/05/braised-carnitas.html"><em><span style="color: #0c343d;">Please click here for a printable version of this recipe</span></em></a> - Kitchen Groovy</span><br />
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<span style="color: #660000; font-family: Trebuchet MS;">Enjoy and live with gusto!</span><br />
<span style="color: red; font-family: Verdana, sans-serif;">Carina</span>Carinahttp://www.blogger.com/profile/02469577853103489946noreply@blogger.com2