tag:blogger.com,1999:blog-33271189845509118172024-03-13T14:48:09.481-07:00Cooking in the DesertThis is where I'm going to share recipes and more. Share a bit about where I've been, what I've done and other random thoughts, perhaps...John Michaelhttp://www.blogger.com/profile/17878838867219883311noreply@blogger.comBlogger66125tag:blogger.com,1999:blog-3327118984550911817.post-88315669921447115662020-05-29T14:43:00.000-07:002020-05-29T14:43:03.869-07:00Lala's Macaroni Salad<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVTaC2TLOClVATzIstY1ApXFcMIwCfRaWr8m_S7j6ve6lhKkbdAlBnBE1csyETQfxmhbhMX2lm0JItBykp4VXoOmRv_XN_P64y_msYGpaQJI_lMWXlyJVsHlzjtjgSNSAQ89pFWn125cez/" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVTaC2TLOClVATzIstY1ApXFcMIwCfRaWr8m_S7j6ve6lhKkbdAlBnBE1csyETQfxmhbhMX2lm0JItBykp4VXoOmRv_XN_P64y_msYGpaQJI_lMWXlyJVsHlzjtjgSNSAQ89pFWn125cez/s320/mac+salad.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><font color="#f57c00" face="verdana"><b>Ingredients:</b></font></div><div class="separator" style="clear: both; text-align: left;"><ul style="text-align: left;"><li><font face="verdana">1 pound elbow or ditalini pasta</font></li><li><font face="verdana">1 1/4 cups of mayonnaise</font></li><li><font face="verdana">1/3 cup red wine vinegar</font></li><li><font face="verdana">1/8 cup sugar</font></li><li><font face="verdana">1 tablespoon onion powder</font></li><li><font face="verdana">1 tablespoon dried basil</font></li><li><font face="verdana">1 tablespoon garlic powder</font></li><li><font face="verdana">1 teaspoon dried oregano</font></li><li><font face="verdana">Salt & Pepper to taste</font></li><li><font face="verdana">2-3 plum tomatoes seeded & diced</font></li><li><font face="verdana">1-2 celery stalks diced</font></li><li><font face="verdana">1/2 red onion finely diced</font></li><li><font face="verdana">1/2 orange bell pepper diced</font></li><li><font face="verdana">3/4 English cucumber seeded & diced</font></li></ul><div><font color="#f57c00" face="verdana"><b>Directions:</b></font></div><div><font color="#f57c00" face="verdana"><b><br /></b></font></div><div><ul style="text-align: left;"><li><font face="verdana">Cook the pasta two minutes less than package directions</font></li><li><font face="verdana">In a large bowl whisk together the mayo, vinegar & all the dried herbs</font></li><li><font face="verdana">Add all the veggies to the large bowl with the wet ingredients </font></li><li><font face="verdana">Drain the pasta and let cool to room temperature before adding to the bowl</font></li></ul></div></div>John Michaelhttp://www.blogger.com/profile/17878838867219883311noreply@blogger.com0tag:blogger.com,1999:blog-3327118984550911817.post-20581296864892940032016-05-08T08:55:00.000-07:002016-05-08T08:58:16.856-07:00Baby Back Ribs<div>
<b style="font-family: Verdana, sans-serif; font-size: x-large;"><span style="color: orange;"><br /></span></b></div>
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<b style="font-family: Verdana, sans-serif; font-size: x-large;"><span style="color: orange;">The Rub</span></b></div>
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<b style="color: red; font-family: Verdana, sans-serif; font-size: x-large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqzNUm5PtLKJv9UHKLMCOcZwJNsqiWtQhlOo7BxbafKRWF7w4g7QeKun-EFV44bSe90T0lLtZygn6-cAdGWKdRk-1MzZYpYlGgxRuwvdSJq9hhqkSB0Ys-lv7ZnZ79P1yrbK-qWseWL0pj/s1600/ribs.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="149" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqzNUm5PtLKJv9UHKLMCOcZwJNsqiWtQhlOo7BxbafKRWF7w4g7QeKun-EFV44bSe90T0lLtZygn6-cAdGWKdRk-1MzZYpYlGgxRuwvdSJq9hhqkSB0Ys-lv7ZnZ79P1yrbK-qWseWL0pj/s200/ribs.jpg" width="200" /></a></b></div>
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<ul>
<li><span style="font-family: "verdana" , sans-serif; font-size: x-small;"><b>1 T brown sugar</b></span></li>
<li><span style="font-family: "verdana" , sans-serif; font-size: x-small;"><b>1.5 t table salt</b></span></li>
<li><span style="font-family: "verdana" , sans-serif; font-size: x-small;"><b>1/2 t black pepper</b></span></li>
<li><span style="font-family: "verdana" , sans-serif; font-size: x-small;"><b>1/2 t cumin </b></span></li>
<li><span style="font-family: "verdana" , sans-serif; font-size: x-small;"><b>1/2 t powdered garlic</b></span></li>
<li><span style="font-family: "verdana" , sans-serif; font-size: x-small;"><b>1/2 t coriander</b></span></li>
<li><b style="font-family: Verdana, sans-serif;"><span style="font-size: x-small;">1 T paprika</span></b></li>
<li><b style="font-family: Verdana, sans-serif;"><span style="font-size: x-small;">There will be extra, save it for then next time.</span></b></li>
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<b style="font-family: Verdana, sans-serif; font-size: x-large;"><span style="color: orange;">The Marinade</span></b></div>
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<ul>
<li><span style="font-family: "verdana" , sans-serif; font-size: x-small;"><b><b>1/4 cup Mojo (shake the bottle first)</b></b></span></li>
<li><span style="font-family: "verdana" , sans-serif; font-size: x-small;"><b>1 T EVOO</b></span></li>
<li><span style="font-family: "verdana" , sans-serif; font-size: x-small;"><b>1 Bay leaf</b></span></li>
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<b style="font-family: Verdana, sans-serif; font-size: x-large;"><span style="color: orange;">The Directions</span></b></div>
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<span style="font-size: x-small;"><span style="font-family: "verdana" , sans-serif;"><b>Take about 1.5 t of the rub and sprinkle and then rub it over the </b></span><b style="font-family: Verdana, sans-serif;">meaty side of a </b><b style="font-family: Verdana, sans-serif;">half rack of baby back ribs (about 2.5 lbs) then take about 1/4 of the rub and do the same thing on the boney side.</b></span></div>
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<b style="font-family: Verdana, sans-serif;"><span style="font-size: x-small;"><br /></span></b></div>
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<b style="font-family: Verdana, sans-serif;"><span style="font-size: x-small;">In a gallon size zip lock bag put the 1/2 rack and then add the marinade in the refrigerator over night, or the very least 2 hours. Then take it out and let come to room temperature. Preheat the oven to 275 degrees. </span></b></div>
<div>
<b style="font-family: Verdana, sans-serif;"><span style="font-size: x-small;"><br /></span></b></div>
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<b style="font-family: Verdana, sans-serif;"><span style="font-size: x-small;">Add the ribs with all the marinade in the zip lock to a disposable aluminum roasting pan. Cover and cook for about two and a half hours until fork tender. Then take it out of the oven and then apply your favorite BBQ sauce and just use your judgement as to how you would like them. </span></b></div>
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<b style="font-family: Verdana, sans-serif;"><span style="font-size: x-small;"><br /></span></b></div>
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<b style="font-family: Verdana, sans-serif;"><span style="font-size: x-small;">Then turn the oven up to 350 and cook for another 45 minutes.</span></b></div>
John Michaelhttp://www.blogger.com/profile/17878838867219883311noreply@blogger.com0tag:blogger.com,1999:blog-3327118984550911817.post-45093332990873199672011-12-13T11:35:00.000-08:002011-12-13T11:59:28.359-08:00Spinach Lasagne<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFYKOWoSp7SnodkZwQrQD_iUS1z15NFN_FcSilhQsZFQSMrvfwT3hp3hIrzbhHEGeyP1Ge7-HFtacMh6tdBNiDrFZzknMhvGALWhQEm3dysYnPNWguj2oGL0A5Knv8Ek3NFt-lfQz40_Ik/s1600/lasagne.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 200px; height: 127px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFYKOWoSp7SnodkZwQrQD_iUS1z15NFN_FcSilhQsZFQSMrvfwT3hp3hIrzbhHEGeyP1Ge7-HFtacMh6tdBNiDrFZzknMhvGALWhQEm3dysYnPNWguj2oGL0A5Knv8Ek3NFt-lfQz40_Ik/s200/lasagne.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5685704635044182082" /></a><br /><b><span class="Apple-style-span" >Ingredients</span></b><div><span class="Apple-style-span" >12 lasagne noodles (Not no boil)</span></div><div><span class="Apple-style-span" >1/8 cup of EVOO</span></div><div><span class="Apple-style-span" >2 garlic cloves, minced</span></div><div><span class="Apple-style-span" >1/3 large yellow onion, finely diced</span></div><div><span class="Apple-style-span" >9 oz frozen spinach (partially defrosted)</span></div><div><span class="Apple-style-span" >1 lb part skim ricotta cheese</span></div><div><span class="Apple-style-span" >3/4 cup fresh grated pecorino romano</span></div><div><span class="Apple-style-span" >4 cups shredded part skim mozzarella</span></div><div><span class="Apple-style-span" >Pinch of nutmeg</span></div><div><span class="Apple-style-span" >Pinch of cayenne</span></div><div><span class="Apple-style-span" >1 extra large egg</span></div><div><span class="Apple-style-span" >4 cups of tomato sauce</span></div><div><span class="Apple-style-span" ><br /></span></div><div><span class="Apple-style-span" ><b>Directions</b></span></div><div><span class="Apple-style-span" >Bring a large pot of water to a boil (include a healthy splash of EVOO to minimize the noodles sticking together after draining). Cook for about 8 minutes at a boil and then drain.</span></div><div><span class="Apple-style-span" ><br /></span></div><div><span class="Apple-style-span" >Meanwhile heat EVOO and garlic in a large skillet and heat through. Be sure to only slightly brown it, until fragrant. Add the onions and suatee until translucent. S&P to taste. Then add the spinach and nutmeg and cook through until most of the moisture is gone (about 4 minutes). Set aside to cool.<br /></span></div><div><span class="Apple-style-span" ><br /></span></div><div><span class="Apple-style-span" >In a large bowl fold together the ricotta, pecorino romano, 2 cups of mozzarella, and cayenne. Then stir in the egg and the spinach mixture. S&P to taste.</span></div><div><span class="Apple-style-span" ><br /></span></div><div><span class="Apple-style-span" >Preheat oven to 350 degrees F.</span></div><div><span class="Apple-style-span" ><br /></span></div><div><span class="Apple-style-span" >Cover the bottom of a 9 x 12 baking dish with tomato sauce (I use Clasico). Then layer 4 noodles over it with a slight overlap. Then top with the cheese mixture with an additional sprinkle of mozzarella over that. On top of that add about a half cup of tomato sauce until covered. Repeat to make two additional layers. Drizzle the remaining sauce on the top and cover with the rest of the mozzarella.</span></div><div><span class="Apple-style-span" ><br /></span></div><div><span class="Apple-style-span" >Bake uncovered for 45 minutes and then let stand 10 minutes.</span></div>John Michaelhttp://www.blogger.com/profile/17878838867219883311noreply@blogger.com5tag:blogger.com,1999:blog-3327118984550911817.post-45639101730973934632011-05-17T10:29:00.000-07:002011-05-17T10:42:07.009-07:00Chinese Slow Cooked Pork Shoulder<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOBgpQtKeWJYlQcMTFYaQIWC1S0sHQZe7r31vewmCrUHsmGGhwg87Y-C9gh3cv1S4reagGdWvdP_NEKzCxM8qBJJBT7RxQ2c7vf8NHJHKUR7JrsMPlyTUtrxv8pSCG07qoxy7CuPA-MaEa/s1600/Pork+Shoulder.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOBgpQtKeWJYlQcMTFYaQIWC1S0sHQZe7r31vewmCrUHsmGGhwg87Y-C9gh3cv1S4reagGdWvdP_NEKzCxM8qBJJBT7RxQ2c7vf8NHJHKUR7JrsMPlyTUtrxv8pSCG07qoxy7CuPA-MaEa/s200/Pork+Shoulder.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5607741462223383538" /></a><br /><span class="Apple-style-span" ><b>Ingredients</b></span><div><span class="Apple-style-span" >5 lb pork shoulder</span></div><div><span class="Apple-style-span" >1 tablespoon Chinese five spice powder</span></div><div><span class="Apple-style-span" >1 teaspoon sea salt</span></div><div><span class="Apple-style-span" >4 cups reduced sodium chicken stock</span></div><div><span class="Apple-style-span" >1.5 cups low sodium soy sauce</span></div><div><span class="Apple-style-span" >2 tablespoons sesame oil</span></div><div><span class="Apple-style-span" >1/3 cup brown sugar</span></div><div><span class="Apple-style-span" >1/2 teaspoon crushed red pepper flakes</span></div><div><span class="Apple-style-span" >4 scallions, ust into 1'' pieces</span></div><div><span class="Apple-style-span" >1 garlic head cut in half</span></div><div><span class="Apple-style-span" >1 piece (2'') of ginger unpeeled cut into slivers</span></div><div><span class="Apple-style-span" >8 shitake mushrooms</span></div><div><span class="Apple-style-span" ><br /></span></div><div><span class="Apple-style-span" ><b>Directions</b></span></div><div><span class="Apple-style-span" >Rub the meat all over with the Chinese five spice and the salt. In a large slow cooker combine the chicken stock, soy sauce, sesame oil and red pepper and mix thoroughly. Add the scallions, garlic, ginger, mushrooms and the pork. Cover and cook on the high setting for 4 hours. Then set the cooker to Low for an additional 2 hours.</span></div>John Michaelhttp://www.blogger.com/profile/17878838867219883311noreply@blogger.com0tag:blogger.com,1999:blog-3327118984550911817.post-81837638964026333452011-04-19T08:16:00.000-07:002011-04-19T09:01:04.389-07:00Sweet Sara Baked Ziti<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicuar_Z9-_oLdsvaw4eds7vsMtwQqJU3tWSKm1Bi7LLux-ywwcer1PrKUAns84NZJsczfz0mby-i2hTy7AF-WKI47WTHmYRBV7I0nMg7cIjP_e89hm0jlqG45c-OoDQGpgNwloVe99yjiL/s1600/baked+ziti.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 200px; height: 133px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicuar_Z9-_oLdsvaw4eds7vsMtwQqJU3tWSKm1Bi7LLux-ywwcer1PrKUAns84NZJsczfz0mby-i2hTy7AF-WKI47WTHmYRBV7I0nMg7cIjP_e89hm0jlqG45c-OoDQGpgNwloVe99yjiL/s200/baked+ziti.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5597324896486663042" /></a><br /><span class="Apple-style-span" ><b>Ingredients</b></span><div><span class="Apple-style-span" ><br /></span><div><span class="Apple-style-span" >1 lb ziti</span></div><div><span class="Apple-style-span" >2.5 cups of Classico tomato sauce</span></div><div><span class="Apple-style-span" >1 cup frozen spinach, thawed and drained</span></div><div><span class="Apple-style-span" >1 lb fresh mozzarella, half cut into 1/2'' cubes & half thinly sliced</span></div><div><span class="Apple-style-span" >3/4 cup fresh grated parmesan, divided</span></div><div><span class="Apple-style-span" >1/4 teaspoon red pepper flakes</span></div><div><span class="Apple-style-span" ><br /></span></div><div><span class="Apple-style-span" ><b>Directions</b></span></div><div><span class="Apple-style-span" ><br /></span></div><div><span class="Apple-style-span" >Preheat oven to 400 degrees.</span></div></div><div><span class="Apple-style-span" ><br /></span></div><div><span class="Apple-style-span" >Fill a large pot with water and a splash of EVOO and bring to a boil. Cook ziti approximately 1-2 minutes less than package directions. Drain.</span></div><div><span class="Apple-style-span" ><br /></span></div><div><span class="Apple-style-span" >In a large bowl combine the sauce, spinach, mozzarella cubes, half the parmesan and red pepper flakes. Once thoroughly combined then add the drained pasta. </span></div><div><span class="Apple-style-span" ><br /></span></div><div><span class="Apple-style-span" >Prepare a 9'' by 13'' baking dish (spray it with canola oil spray). Add the pasta mixture to the dish and cover with the slices of mozzarella and the rest of the parmesan. Bake for 30 minutes. If it's not browned enough then put the oven on broil for an additional 5 minutes...but watch it so it doesn't burn.</span></div>John Michaelhttp://www.blogger.com/profile/17878838867219883311noreply@blogger.com0tag:blogger.com,1999:blog-3327118984550911817.post-73726535671860720542011-01-31T16:30:00.000-08:002011-01-31T16:44:50.285-08:00Asian Grilled Salmon<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1dh2NlVDzYK4PfQ9Paq92CAkPwQsVa-jZDASHwLnef0S3FLuMgiZJq-l-l1jFW8BCZ_TUzOf6uHc3oHvETFCVdLp1cq0zY_PY6UCCbpG3R5kJvbzJkUIaTnG5X1DHZFzElh3eDpctICo7/s1600/Salmon+%25282%2529.JPG"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1dh2NlVDzYK4PfQ9Paq92CAkPwQsVa-jZDASHwLnef0S3FLuMgiZJq-l-l1jFW8BCZ_TUzOf6uHc3oHvETFCVdLp1cq0zY_PY6UCCbpG3R5kJvbzJkUIaTnG5X1DHZFzElh3eDpctICo7/s200/Salmon+%25282%2529.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5568514891146064818" /></a><br /><span class="Apple-style-span" ><b>Ingredients</b></span><div><span class="Apple-style-span" >3 salmon fillets</span></div><div><span class="Apple-style-span" >2 tablespoons dijon mustard</span></div><div><span class="Apple-style-span" >1 tablespoons coarse ground mustard</span></div><div><span class="Apple-style-span" >4 tablespoons low sodium soy sauce</span></div><div><span class="Apple-style-span" >7 tablespoons EVOO</span></div><div><span class="Apple-style-span" >3 garlic cloves minced</span></div><div><span class="Apple-style-span" >Toasted sesame seeds and parsley for garnish</span></div><div><span class="Apple-style-span" ><br /></span></div><div><span class="Apple-style-span" ><b>Directions</b></span></div><div><span class="Apple-style-span" >Whisk together the mustards, soy sauce, EVOO and garlic in a medium sized bowl (big enough to fit the fillets in comfortably). Reserve 3 tablespoons in a small bowl. Put the salmon in the remaining mustard soy sauce mixture for 10-15 minutes.</span></div><div><span class="Apple-style-span" ><br /></span></div><div><span class="Apple-style-span" >On a hot grill cook the salmon 4 minutes on each side. Transfer the fish to a serving platter. Drizzle the remaining mustard mixture over the salmon and sprinkle with the sesame seeds and parsley.</span></div>John Michaelhttp://www.blogger.com/profile/17878838867219883311noreply@blogger.com0tag:blogger.com,1999:blog-3327118984550911817.post-60338485094353120952011-01-09T12:22:00.000-08:002011-01-09T12:46:06.771-08:00Veal Piccata<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSzyAhgdYK5882oodSkQNxlWFMGj85fZg74um3Q6PnXlzkyyw4NYTSUj9aYqi__5fQ2yHdWLNjyLLteNUQM1cL-S-UqLqHxCGszMUDlXIQhEDODEidEFhsrTGTM__3XsWX681n1wJM_3mQ/s1600/Veal+Piccata.JPG"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSzyAhgdYK5882oodSkQNxlWFMGj85fZg74um3Q6PnXlzkyyw4NYTSUj9aYqi__5fQ2yHdWLNjyLLteNUQM1cL-S-UqLqHxCGszMUDlXIQhEDODEidEFhsrTGTM__3XsWX681n1wJM_3mQ/s200/Veal+Piccata.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5560289583924008002" /></a><br /><span class="Apple-style-span" ><b>Ingredients</b></span><div><span class="Apple-style-span" >1 lb spaghetti</span></div><div><span class="Apple-style-span" >2 tablespoons EVOO</span></div><div><span class="Apple-style-span" >1 cup all purpose flour</span></div><div><span class="Apple-style-span" >S&P</span></div><div><span class="Apple-style-span" >4 eggs, beaten</span></div><div><span class="Apple-style-span" >1 teaspoon hot sauce</span></div><div><span class="Apple-style-span" >4 veal cutlets</span></div><div><span class="Apple-style-span" >1 cup white wine</span></div><div><span class="Apple-style-span" >1 lemon, juiced</span></div><div><span class="Apple-style-span" >2 tablespoons capers</span></div><div><span class="Apple-style-span" >4 tablespoons unsalted butter</span></div><div><span class="Apple-style-span" >2 tablespoons chopped fresh flat leaf parsley</span></div><div><span class="Apple-style-span" >Fresh grated parmesan for garnish</span></div><div><span class="Apple-style-span" ><br /></span></div><div><span class="Apple-style-span" ><b>Directions</b></span></div><div><span class="Apple-style-span" >Bring a large pot of water with a splash of EVOO to a boil. Add spaghetti and cook according to package directions.</span></div><div><span class="Apple-style-span" ><br /></span></div><div><span class="Apple-style-span" >Set a large saute pan over medium high heat and add 2 tablespoons of EVOO. In a shallow bowl combine the flour and the S&P to taste. Lightly coat cutlets in the flour. Combine the eggs and hot sauce in another bowl. Dip the cutlets in the egg mixture and then place directly into the hot saute pan. Cook about 2 minutes on each side until golden. Set veal aside on a plate and tent with aluminum. Deglaze the pan with the wine and reduce by half. Add the lemon juice, capers and 1 tablespoon of parsley. Then add 2 tablespoons of butter thicken the sauce. Taste and season with additional S&P. </span></div><div><span class="Apple-style-span" ><br /></span></div><div><span class="Apple-style-span" >Toss the pasta with the remaining butter and season with salt and parmesan.</span></div><div><span class="Apple-style-span" ><br /></span></div><div><span class="Apple-style-span" >Serve the pasta on plates topped with the veal. Drizzle with caper/lemon/butter sauce and garnish with the remaining parsley.</span></div>John Michaelhttp://www.blogger.com/profile/17878838867219883311noreply@blogger.com1tag:blogger.com,1999:blog-3327118984550911817.post-48868122687458076332010-12-16T12:32:00.000-08:002010-12-16T13:14:21.234-08:00Cream of Tomato Basil Soup<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeuO_DBHCBuDZfxdWlT9Pcl1563AytLMLU0JtG1QwZ09rCeRUclxKAqp6QyxMlqxis4GTNCXps93mEt856T5O1zjw2HuCYfeznY0xsIUCSuBseDQzkWhfy0hrbL62WMh14pnOJMaCb2DCo/s1600/cream+of+tomato+soup.JPG"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeuO_DBHCBuDZfxdWlT9Pcl1563AytLMLU0JtG1QwZ09rCeRUclxKAqp6QyxMlqxis4GTNCXps93mEt856T5O1zjw2HuCYfeznY0xsIUCSuBseDQzkWhfy0hrbL62WMh14pnOJMaCb2DCo/s200/cream+of+tomato+soup.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5551390353744767410" /></a><br /><span class="Apple-style-span" ><b>Ingredients</b></span><div><span class="Apple-style-span" >3 lbs of roma tomatoes, cut in half</span></div><div><span class="Apple-style-span" >1/3 cup EVOO + 2 tablespoons</span></div><div><span class="Apple-style-span" >2 yellow onions, chopped</span></div><div><span class="Apple-style-span" >S&P to taste</span></div><div><span class="Apple-style-span" >6 cloves garlic, minced</span></div><div><span class="Apple-style-span" >sprinkle of red pepper flakes</span></div><div><span class="Apple-style-span" >1 (28 oz) can of san marzano tomatoes</span></div><div><span class="Apple-style-span" >1 cup fresh basil, packed</span></div><div><span class="Apple-style-span" >1 teaspoon fresh thyme</span></div><div><span class="Apple-style-span" >4 cups low sodium chicken stock</span></div><div><span class="Apple-style-span" >1 cup heavy cream</span></div><div><span class="Apple-style-span" ><br /></span></div><div><span class="Apple-style-span" ><b>Directions</b></span></div><div><span class="Apple-style-span" >preheat the oven to 400 degrees. Toss the tomatoes with EVOO and S&P and put them on a baking sheet and roast for 45 minutes.</span></div><div><span class="Apple-style-span" ><br /></span></div><div><span class="Apple-style-span" >In a large stock pot saute the onions with garlic with some EVOO for ten minutes until they start to carmelize. Add the canned tomatoes, basil, thyme and chicken stock. Add the oven roasted tomatoes with the juice from the baking sheet. Then add the heavy cream. Simmer for 40 minutes and then use an emersion blender to smooth it out.</span></div>John Michaelhttp://www.blogger.com/profile/17878838867219883311noreply@blogger.com0tag:blogger.com,1999:blog-3327118984550911817.post-44581936008840362352010-12-04T16:34:00.000-08:002010-12-04T17:37:21.203-08:00French Onion Soup<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjL_GUSG-5ijlxRaGq9x5JtJGG3zfdBDlxVg8k9jpRC1ogk1oggydQiE95IIer6E0epEfdZnhrGvY2Mi5kudE_y210HUZ61fjOUa8de6ymJBQrQKmIMQK_mLHMrG0ar_rekGlXXOIJjdNGi/s1600/French+Onion+Soup.JPG"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjL_GUSG-5ijlxRaGq9x5JtJGG3zfdBDlxVg8k9jpRC1ogk1oggydQiE95IIer6E0epEfdZnhrGvY2Mi5kudE_y210HUZ61fjOUa8de6ymJBQrQKmIMQK_mLHMrG0ar_rekGlXXOIJjdNGi/s200/French+Onion+Soup.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5547006123617740082" /></a><br /><span class="Apple-style-span" >I was in William & </span>Sonoma<span class="Apple-style-span" > today and bought a cool blow torch thingy and butane. When I got it home I couldn't figure out how to put the fuel in (yes I am a </span>blonde<span class="Apple-style-span" >). So, instead I used ramekins and browned them in the oven. I am returning it tomorrow, unless they can show me how to use the bloody thing...</span>lol<span class="Apple-style-span" >.</span><div><span class="Apple-style-span" ><br /></span></div><div><span class="Apple-style-span" ><b><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: large; ">Ingredients</span></span></b></span></div><div><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;">4 tablespoons unsalted butter</span></span></div><div><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;">3 lbs red onions thinly sliced</span></span></div><div><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;">1 teaspoon sea salt</span></span></div><div><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;">2 teaspoons fresh chopped thyme</span></span></div><div><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;">2 cloves, minced</span></span></div><div><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;">1 cup chardonnay</span></span></div><div><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;">7 cups low sodium chicken stock</span></span></div><div><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;">fresh ground pepper</span></span></div><div><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;">1 toasted 1/2'' slice of baguette per ramekin</span></span></div><div><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small; ">1 cup grated Gruyere</span></span></div><div><span class="Apple-style-span" ><br /></span></div><div><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: large;"><b><span class="Apple-style-span" >Directions</span></b></span></span></div><div><span class="Apple-style-span" >Thinly slice the onions on a mandolin (carefully...go slow...I did some damage to my fingers once).</span></div><div><span class="Apple-style-span" ><br /></span></div><div><span class="Apple-style-span" >In a large pot melt the butter over medium heat. Add the onions and 1 teaspoon of sea salt and stir to get all the onion coated with the butter. Cover, but stir occasionally for 3o minutes. Then remove the cover, increase the heat to medium high and cook until the onions caramelize, stirring often. Cook for 25 minutes and then add the thyme and garlic. Stir to combine and cook for an additional 5 minutes. Then add the wine, using a wooden spoon scrape the bottom of the pot. Reduce the wine by half for about 2-3 minutes. Add the broth and the pepper. Cover and cook for another 30 minutes. </span></div><div><span class="Apple-style-span" ><br /></span></div><div><span class="Apple-style-span" >Preheat the broiler. Ladle the soup into ramekins. Top each ramekin with a slice of the baguette and Gruyere. Place the ramekins on a baking sheet and place in the oven for about 4 minutes.</span></div>John Michaelhttp://www.blogger.com/profile/17878838867219883311noreply@blogger.com0tag:blogger.com,1999:blog-3327118984550911817.post-82654447435160614242010-11-14T13:51:00.000-08:002010-11-15T08:16:43.495-08:00Broccoli Cheddar Soup<span class="Apple-style-span"><b><span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span">Ingredients</span></span></b></span><div><span class="Apple-style-span">1 stick of unsalted butter</span></div><div><span class="Apple-style-span">1 1/2 lbs fresh broccoli cut into florets</span></div><div><span class="Apple-style-span">1 medium yellow onion, chopped</span></div><div><span class="Apple-style-span">1 carrot, chopped</span></div><div><span class="Apple-style-span">S&P</span></div><div><span class="Apple-style-span">4 tablespoons flour</span></div><div><span class="Apple-style-span">6 cups low sodium chicken stock</span></div><div><span class="Apple-style-span">1 cup heavy cream</span></div><div><span class="Apple-style-span">2 cups grated cheddar cheese</span></div><div><span class="Apple-style-span"><br /></span></div><div><span class="Apple-style-span"><b><span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span">Directions</span></span></b></span></div><div><span class="Apple-style-span">Melt the butter in a large pot over medium high heat. Add broccoli, onion, carrot, and S&P and cook for 10 minutes. Add the flour and cook for another few minutes until the flour turns a blonde color. Add the stock and bring to a boil. Simmer uncovered for 20 minutes. Pour in the cream and the cheddar. Puree the soup with an immersion blender.</span></div>John Michaelhttp://www.blogger.com/profile/17878838867219883311noreply@blogger.com0tag:blogger.com,1999:blog-3327118984550911817.post-82891849414752601092010-11-13T16:24:00.000-08:002010-11-13T22:35:25.571-08:00Potato Soup with Shrimp<div><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;">I haven't been updating my blog as often as I used to. Well, that's because I have an awesome job that is keeping me busy these days. However, today I couldn't resist as I bought a handy dandy emersion blender. Also, I'm not taking a picture of it.....I have been told my pics are not doing my good cooking justice....lol, oh well, I'm just having fun....</span></span></div><div><br /></div><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: large;"><b><span class="Apple-style-span">Ingredients</span></b></span></span><div><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;">4 tablespoons unsalted butter</span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;">1 small red onion, chopped</span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;">1 large carrot, chopped</span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;">2 tablespoons flour</span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;">10 red potatoes, peeled and cubed</span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;">2 cups 2% milk</span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;">1 cup chicken stock</span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;">1 cup heavy cream</span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;">1 tablespoon salt</span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;">1/4 teaspoon fresh cracked pepper</span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;">1 lb cooked shrimp (no tail)</span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;">Finely chopped dill and grated cheddar for topping</span></span></div><div><br /></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: large;"><b><span class="Apple-style-span">Directions</span></b></span></span></div><div><span class="Apple-style-span">In a large pot melt the butter and saute the onion and carrot for about 5 minutes on medium high heat so that the onion is slightly golden and translucent. Add the flour and cook for an additional minute, stirring constantly until the flour gets a blonde color. </span></div><div><span class="Apple-style-span"><br /></span></div><div><span class="Apple-style-span">Add the potatoes and stir regularly for about 5 minutes. Then add the milk and chicken stock. Cover and cook for 15 minutes. You can then add the heavy cream and season with the S&P.</span></div><div><span class="Apple-style-span"><br /></span></div><div><span class="Apple-style-span">Use the emersion blender to make the soup creamy....about 10 minutes with a strong arm. Then add the shrimp and heat through. Serve with dill and cheddar on top.</span></div>John Michaelhttp://www.blogger.com/profile/17878838867219883311noreply@blogger.com1tag:blogger.com,1999:blog-3327118984550911817.post-17536342363812724902010-10-27T16:54:00.000-07:002010-10-27T17:06:03.585-07:00Ravioli alla Vodka<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4Xq6Od2FeSgXeYVgbT80tacDFVoOslBAYcpYLnKXHCvJp4tMGPUIQU2Y-8n0dmkLgQxIzYy96jAdhM4F27SDwYc2NWXS7M7UCTwD4QTP1ChmcMiFYKjH5ZAMz5eX-R6Fb-dpgui7fKDVD/s1600/Ravioli.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4Xq6Od2FeSgXeYVgbT80tacDFVoOslBAYcpYLnKXHCvJp4tMGPUIQU2Y-8n0dmkLgQxIzYy96jAdhM4F27SDwYc2NWXS7M7UCTwD4QTP1ChmcMiFYKjH5ZAMz5eX-R6Fb-dpgui7fKDVD/s200/Ravioli.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5532880975819259714" /></a><br /><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: large;"><b><span class="Apple-style-span" >Ingredients</span></b></span></span><div><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;">1 lb pasta</span></span></div><div><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;">48 oz tomato sauce</span></span></div><div><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;">1/2 cup vodka</span></span></div><div><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;">1/3 cup heavy cream</span></span></div><div><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;">1/3 cup freshly grated Parmesan</span></span></div><div><span class="Apple-style-span" ><br /></span></div><div><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: large;"><b><span class="Apple-style-span" >Directions</span></b></span></span></div><div><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;">Combine all (but the pasta) into a medium pot and cook on medium heat for 30 minutes. For the tomato sauce, I cheated and used a jar of Classico.</span></span></div><div><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: small;">Cook the pasta to package directions in a large pot, drain well and put back in the pot and add the sauce. Stir to combine. For the pasta I used packaged ravioli, but you can use penne or any other large-ish sized pasta.</span></span></div>John Michaelhttp://www.blogger.com/profile/17878838867219883311noreply@blogger.com0tag:blogger.com,1999:blog-3327118984550911817.post-90931365008733759432010-10-22T18:00:00.000-07:002010-10-22T18:18:38.934-07:00Penne Carbonara<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvX11NoF_mHJOH1Ha_MWga74OgKpAQ6exB0FwYHECCY2NPn8YIaw-VtOE3aGaP9xqtp2lcldk741rbq3zuVK7zkQB55JSaj5UUkKmSI5F2p7g0IpnblreMvH9CbO1ygCmbzzE8RAkRy67a/s1600/Penne+Carbonara.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvX11NoF_mHJOH1Ha_MWga74OgKpAQ6exB0FwYHECCY2NPn8YIaw-VtOE3aGaP9xqtp2lcldk741rbq3zuVK7zkQB55JSaj5UUkKmSI5F2p7g0IpnblreMvH9CbO1ygCmbzzE8RAkRy67a/s200/Penne+Carbonara.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5531044039918576866" /></a><span class="Apple-style-span" ><br /><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: large;"><b><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span" >Ingredients</span></span></span></span></b></span></span></span><div><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span"><span class="Apple-style-span" >1/2 lb pancetta, diced into 1/4'' cubes</span></span></span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span"><span class="Apple-style-span" >S&P</span></span></span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span"><span class="Apple-style-span" >6 eggs - room temperature</span></span></span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span"><span class="Apple-style-span" >1/2 cup heavy cream - room temp</span></span></span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span"><span class="Apple-style-span" >1 1/4 cup fresh grated parmesan</span></span></span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span"><span class="Apple-style-span" >1 lb mezze penne</span></span></span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span"><span class="Apple-style-span" >3 tablespoons chopped fresh parsley</span></span></span></span></div><div><span class="Apple-style-span" ><br /></span></div><div><span class="Apple-style-span"><b><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span" ><span class="Apple-style-span" >Directions</span></span></span></span></span></span></b></span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span"><span class="Apple-style-span" >Cook pancetta in a large pan until crispy, about 5 minutes. Remove with a slotted spoon to a plate lined with a paper towel. </span></span></span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span"><span class="Apple-style-span" ><br /></span></span></span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span"><span class="Apple-style-span" >In a medium bowl whisk the eggs with cream until combined. Season with S&P and stir in 1 cup of the paremesan. Reserve 1/4 cup for garnish and for additional sprinkling at the table.</span></span></span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span"><span class="Apple-style-span" ><br /></span></span></span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span"><span class="Apple-style-span" >Cook pasta according to package directions, drain quickly and return to the large pot (don't drain thoroughly). Immediately add the egg cream mixture. Stir to combine and then add the parsley and pancetta.</span></span></span></span></div>John Michaelhttp://www.blogger.com/profile/17878838867219883311noreply@blogger.com2tag:blogger.com,1999:blog-3327118984550911817.post-75896402376399327682010-10-18T17:39:00.000-07:002010-10-18T18:00:27.638-07:00Pork & Sesame Noodles<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg39a4Pn0PJ5R7i2EJ0FKKNa0vJ3LXWTsdVrG0FUWvk2WY7_msD-3XwlS3AwgHLPbdGvUsMjhbA8My6UF9XGeWFpgK2zxvsquLOfhyYUGVa_bzkpYWhGqnfvhr-10w00HG_wnSKXScXrIkW/s1600/Pork+%26+Sesame+Noodles.jpg"><img style="MARGIN: 0px 0px 10px 10px; WIDTH: 200px; FLOAT: right; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5529554262676022706" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg39a4Pn0PJ5R7i2EJ0FKKNa0vJ3LXWTsdVrG0FUWvk2WY7_msD-3XwlS3AwgHLPbdGvUsMjhbA8My6UF9XGeWFpgK2zxvsquLOfhyYUGVa_bzkpYWhGqnfvhr-10w00HG_wnSKXScXrIkW/s200/Pork+%26+Sesame+Noodles.jpg" /></a><br /><br /><div><span style="font-family:verdana;font-size:130%;color:#ff9900;"><strong>Marinade</strong></span></div><div><span style="font-family:verdana;font-size:85%;">4 tablespoons low sodium soy sauce</span></div><div><span style="font-family:verdana;font-size:85%;">1 tablespoon peanut oil</span></div><div><span style="font-family:verdana;font-size:85%;">1 tablespoon sesame oil</span></div><div><span style="font-family:verdana;font-size:85%;">3 garlic cloves, minced</span></div><div><span style="font-family:verdana;font-size:85%;">1'' ginger, minced</span></div><div><span style="font-family:verdana;font-size:85%;">2 tablespoons cilantro, finely chopped</span></div><div></div><div><span style="font-family:verdana;font-size:130%;color:#ff9900;"><strong>Ingredients</strong></span></div><div><span style="font-family:verdana;font-size:85%;">2 boneless pork chops, each cut in half making a total of 4</span></div><div><span style="font-family:verdana;font-size:85%;">1 lb whole wheat fettuccine</span></div><div><span style="font-family:verdana;font-size:85%;">1 tablespoon sesame oil</span></div><div><span style="font-family:verdana;font-size:85%;">2 tablespoons peanut oil</span></div><div><span style="font-family:verdana;font-size:85%;">4 green onions chopped on an angle</span></div><div><span style="font-family:verdana;font-size:85%;">1 red bell pepper, diced</span></div><div><span style="font-family:verdana;font-size:85%;">1'' ginger, minced</span></div><div><span style="font-family:verdana;font-size:85%;">3 garlic cloves, minced</span></div><div><span style="font-family:verdana;font-size:85%;">1 teaspoon chili paste</span></div><div><span style="font-family:verdana;font-size:85%;">2 tablespoons brown sugar</span></div><div><span style="font-family:verdana;font-size:85%;">1/2 cup creamy peanut butter</span></div><div><span style="font-family:verdana;font-size:85%;">3 tablespoons rice vinegar</span></div><div><span style="font-family:verdana;font-size:85%;">3 tablespoons low sodium soy sauce</span></div><div><span style="font-family:verdana;font-size:85%;">3 tablespoons hot water</span></div><div><span style="font-family:verdana;font-size:85%;">1 teaspoon black sesame seeds for garnish</span></div><div><span style="font-family:verdana;font-size:85%;">1 teaspoon regular toasted sesame seeds for garnish</span></div><div></div><div><span style="font-family:verdana;font-size:130%;color:#ff9900;"><strong>Directions</strong></span></div><div><span style="font-family:verdana;font-size:85%;">Whisk together all ingredients for the marinade. Put the pork and the marinade in a ziplock bag. Refrigerate for 1 hour, up to 6 hours.</span></div><div></div><div><span style="font-family:verdana;font-size:85%;">Grill over medium heat for 5 minutes on each side. Set aside to cool a bit and then slice into thin pieces.</span></div><div><span style="font-family:verdana;font-size:85%;"></span></div><div><span style="font-family:verdana;font-size:85%;">Bring a big pot of water to boil - add a tablespoons of peanut oil into the water. Cook the fettuccine according to package directions and add an additional minute. Drain pasta and toss with sesame oil.</span></div><div><span style="font-family:verdana;font-size:85%;"></span></div><div><span style="font-family:verdana;font-size:85%;">While pasta cooks heat the rest of the peanut oil in a medium pot. Add the green onions, red bell, ginger, garlic and chili paste. Cook for 3 minutes, until fragrant. Add the brown sugar, peanut butter, vinegar, soy sauce and hot water. Stir until all is melted and combined.</span></div><div><span style="font-family:verdana;font-size:85%;"></span></div><div><span style="font-family:verdana;font-size:85%;">In a large mixing bowl combine the pasta, pork and peanut sauce. Garnish with the sesame seeds. This can be served hot, room temperature or chilled.</span></div>John Michaelhttp://www.blogger.com/profile/17878838867219883311noreply@blogger.com0tag:blogger.com,1999:blog-3327118984550911817.post-26705057375370431392010-10-16T18:09:00.000-07:002010-10-16T18:34:51.528-07:00Chicken Marsala<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4XTBUZJa21MuSovz40hkZb955voY4ysE_5saik1JUMhQW7M5zN0pf-1dgKrbRrZWDPvsHAIZttA1t5NpANJA4h4OOHuDGHsxQm9bldHHBRmsFek8drGTmTEtXETW6RtVXsbfQ8o08hvGv/s1600/Chicken+Marsala.jpg"><img style="MARGIN: 0px 0px 10px 10px; WIDTH: 200px; FLOAT: right; HEIGHT: 138px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5528820819383708866" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4XTBUZJa21MuSovz40hkZb955voY4ysE_5saik1JUMhQW7M5zN0pf-1dgKrbRrZWDPvsHAIZttA1t5NpANJA4h4OOHuDGHsxQm9bldHHBRmsFek8drGTmTEtXETW6RtVXsbfQ8o08hvGv/s200/Chicken+Marsala.jpg" /></a><br /><div><span style="font-family:verdana;font-size:130%;color:#ff9900;"><strong>Ingredients</strong></span></div><div><span style="font-family:verdana;font-size:85%;">3 skinless, boneless chicken breasts (about 1.5 lbs)</span></div><div><span style="font-family:verdana;font-size:85%;">1 cup flour</span></div><div><span style="font-family:verdana;font-size:85%;">S&P</span></div><div><span style="font-family:verdana;font-size:85%;">1/4 cup EVOO</span></div><div><span style="font-family:verdana;font-size:85%;">4 oz sliced up ham</span></div><div><span style="font-family:verdana;font-size:85%;">8 oz baby bella mushrooms, quartered</span></div><div><span style="font-family:verdana;font-size:85%;">1 small shallots, sliced</span></div><div><span style="font-family:verdana;font-size:85%;">1 medium summer squash, cut into 1/2'' cubes</span></div><div><span style="font-family:verdana;font-size:85%;">1/2 cup Marsala wine</span></div><div><span style="font-family:verdana;font-size:85%;">1/2 cup chicken stock</span></div><div><span style="font-family:verdana;font-size:85%;">2 tablespoons unsalted butter</span></div><div><span style="font-family:verdana;font-size:85%;">1/8 cup finely chopped parsley, plus more for garnish</span></div><div><span style="font-family:Verdana;font-size:85%;"></span> </div><div></div><div><span style="font-family:verdana;font-size:85%;"></span></div><div><span style="font-family:verdana;font-size:130%;color:#ff9900;"><strong>Directions</strong></span></div><div><span style="font-family:verdana;font-size:85%;">Pound out the breasts to 1/4''. Put them in a ziplock bag - makes it easier. Put the flour in a large pie tin and season with fresh ground pepper and sea salt - mix to combine. Dredge the chicken in the flour.</span></div><div><span style="font-family:Verdana;font-size:85%;"></span> </div><div><span style="font-family:verdana;font-size:85%;"></span></div><div><span style="font-family:verdana;font-size:85%;">Heat the oil over high heat. Cook the chicken 5 minutes on each side. Remove to a platter and cover. </span></div><div><span style="font-family:verdana;font-size:85%;"></span></div><div><span style="font-family:verdana;font-size:85%;">Add the ham to the pan with the drippings. You can also use prosciutto instead of ham. I happened to have ham handy....also it's cheaper. Saute the ham or prosciutto for about a minute so it renders. Then add the mushrooms (I said quartered, half the smaller ones) squash, shallots, parsley and S&P. Cook for about 5 minutes and then add the Marsala. Cook for two minutes and then add the chicken stock. Cook for another minute. Put the chicken back into the pan to warm through.</span></div>John Michaelhttp://www.blogger.com/profile/17878838867219883311noreply@blogger.com0tag:blogger.com,1999:blog-3327118984550911817.post-67420831935702852252010-10-08T18:02:00.000-07:002010-10-08T18:23:25.851-07:00Roasted Pasta Primavera<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOHuD8OZfrHuDtgn1-_zfB5xiEAzQM_GUpVCJur7AXE763Ai9fFS0lOiCOjj1OOt02gN0yoFiZIxvjQ0NZ75qqvK05y9t81GVQ-SfdrLgyjm4oV4UlSd1aqrpNr0V9kFVrBROzgBKYm1bc/s1600/Pasta+Primavera.jpg"><img style="MARGIN: 0px 0px 10px 10px; WIDTH: 200px; FLOAT: right; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5525849373738978514" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOHuD8OZfrHuDtgn1-_zfB5xiEAzQM_GUpVCJur7AXE763Ai9fFS0lOiCOjj1OOt02gN0yoFiZIxvjQ0NZ75qqvK05y9t81GVQ-SfdrLgyjm4oV4UlSd1aqrpNr0V9kFVrBROzgBKYm1bc/s200/Pasta+Primavera.jpg" /></a><br /><div><span style="font-family:verdana;font-size:130%;color:#ff9900;"><strong>Ingredients</strong></span></div><div><span style="font-family:verdana;font-size:85%;">1 cup baby carrots</span></div><div><span style="font-family:verdana;font-size:85%;">2 medium zucchini, cut into strips</span></div><div><span style="font-family:verdana;font-size:85%;">1 yellow squash, cut into strips</span></div><div><span style="font-family:verdana;font-size:85%;">1 red bell pepperm cut into strips</span></div><div><span style="font-family:verdana;font-size:85%;">1/8 cup EVOO</span></div><div><span style="font-family:verdana;font-size:85%;">S&P</span></div><div><span style="font-family:verdana;font-size:85%;">2 teaspoons herbes de Provence</span></div><div><span style="font-family:verdana;font-size:85%;">1 lb farfalle</span></div><div><span style="font-family:verdana;font-size:85%;">1 cup grape tomatoes cut in halves</span></div><div><span style="font-family:verdana;font-size:85%;">1/4 cup freshly grated parmesan</span></div><div><span style="font-family:verdana;font-size:85%;">1/2 cup freshly grated asiago</span></div><div><span style="font-family:Verdana;font-size:85%;"></span></div><div></div><div></div><div><span style="font-family:verdana;font-size:85%;"></span></div><div><span style="font-family:verdana;font-size:130%;color:#ff9900;"><strong></strong></span> </div><div><span style="font-family:verdana;font-size:130%;color:#ff9900;"><strong></strong></span> </div><div><span style="font-family:verdana;font-size:130%;color:#ff9900;"><strong></strong></span> </div><div><span style="font-family:verdana;font-size:130%;color:#ff9900;"><strong>Directions</strong></span></div><div><span style="font-family:verdana;">Preheat oven to 450 F.</span></div><div><span style="font-family:verdana;"></span></div><div><span style="font-family:verdana;">In a large bowl (the same one you will use to combine the entire dish later) toss all the the vegetables with the EVOO, S&P and herbs. Transfer the veggies to a baking sheet evenly in one layer. Cook for 20 minutes.</span></div><div><span style="font-family:verdana;"></span></div><div><span style="font-family:verdana;">At the same time, cook pasta to package directions and drain. Before you drain reserve a half cup of the starchy pasta water.</span></div><div><span style="font-family:verdana;"></span></div><div><span style="font-family:verdana;">Toss the pasta with the veggies in that large bowl you started off with. Add the cherry tomatoes and some of the pasta water. Top with the grated cheeses.</span></div>John Michaelhttp://www.blogger.com/profile/17878838867219883311noreply@blogger.com0tag:blogger.com,1999:blog-3327118984550911817.post-26958250083686086822010-10-03T17:32:00.000-07:002010-10-03T18:05:07.331-07:00Stuffed Portobello Mushrooms<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEju5bmiyHioPbYp6zI7G0Jbwon6sCc1NqAWhezmq2rALSEtLW9X_FOPkOPKy__PZg3sWrP2HaOk1IEccvMajnfUzOvXAMXvoNCJvl58P82wAgWrhSzzcL2M1DobhpciLs3h6m77BxLXbs2K/s1600/Stuffed+Portobello+Mushrooms.jpg"><img style="MARGIN: 0px 0px 10px 10px; WIDTH: 200px; FLOAT: right; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5523988890112144418" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEju5bmiyHioPbYp6zI7G0Jbwon6sCc1NqAWhezmq2rALSEtLW9X_FOPkOPKy__PZg3sWrP2HaOk1IEccvMajnfUzOvXAMXvoNCJvl58P82wAgWrhSzzcL2M1DobhpciLs3h6m77BxLXbs2K/s200/Stuffed+Portobello+Mushrooms.jpg" /></a><br /><br /><div><span style="font-family:verdana;font-size:130%;color:#ff9900;"><strong>Ingredients</strong></span></div><div><span style="font-family:verdana;font-size:85%;">6 portobello mushrooms, stemmed (reserve 1 cup minced stems)</span></div><div><span style="font-family:verdana;font-size:85%;">3 tablespoons plus 2 teaspoons EVOO, plus more for drizzling</span></div><div><span style="font-family:verdana;font-size:85%;">12 oz hot Italian sausages</span></div><div><span style="font-family:verdana;font-size:85%;">12 oz sweet Italian sausages</span></div><div><span style="font-family:verdana;font-size:85%;">1/2 cup diced onion</span></div><div><span style="font-family:verdana;font-size:85%;">1/4 cup diced yellow or orange bell pepper</span></div><div><span style="font-family:verdana;font-size:85%;">1/4 cup diced celery</span></div><div><span style="font-family:verdana;font-size:85%;">2 teaspoons minced garlic</span></div><div><span style="font-family:verdana;font-size:85%;">1/2 cup bread crumbs</span></div><div><span style="font-family:verdana;font-size:85%;">1/2 grated Parmesan</span></div><div><span style="font-family:verdana;font-size:85%;">1/4 cup fresh parsley finely chopped, plus more for garnish</span></div><div><span style="font-family:Verdana;font-size:85%;"></span> </div><div><span style="font-family:verdana;font-size:85%;"></span></div><div><span style="font-family:verdana;font-size:130%;color:#ff9900;"><strong>Directions</strong></span></div><div><span style="font-family:verdana;">Rub the mushrooms with 2 teaspoons of EVOO.</span></div><div><span style="font-family:verdana;"></span></div><div><span style="font-family:verdana;">Cook the sausage (squeeze it out of the casings) in a large skillet until browned, 4 minutes. Add the onion, pepper, celery and mushrooms stems. Cook while stirring for 3 minutes. Add the garlic and stir to combine for an additional minute. Remove from heat.</span></div><div><span style="font-family:verdana;"></span></div><div><span style="font-family:verdana;">Put the sausage and veggie mix into a food processor. Add 1/4 cup of bread crumbs, 1/4 cup Parmesan, 1/4 cup parsley and 3 tablespoons of EVOO. Pulse in the processor until all is combined, about 30 seconds.</span></div><div><span style="font-family:verdana;"></span></div><div><span style="font-family:verdana;">Divide the filling among the mushrooms caps. Put them on a baking sheet. Mix together the remaining 1/4 cups of bread crumbs and Parmesan. Sprinkle the mixture over the mushrooms. Bake for 18 minutes at 400 degrees. Garnish with the remaining parsley.</span></div><div><span style="font-family:verdana;"></span></div>John Michaelhttp://www.blogger.com/profile/17878838867219883311noreply@blogger.com0tag:blogger.com,1999:blog-3327118984550911817.post-48207369417106918692010-10-02T18:44:00.000-07:002010-10-03T18:06:18.541-07:00Salmon Stir Fry<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWWDqv0gOnGInv1kVKj0mLjHJz_9v29ZFlEBWc4lAmaGhyI-X776nbJvvzgqVVh9-uU1dangrBCBVkcgHnSwltPr1bAW1xvMQMmxsv5iADSV8JAAFyC-rmhwKKV4ulLaFuwvc2CJw0YkDv/s1600/Salmon+Stir+Fry.jpg"><img style="MARGIN: 0px 0px 10px 10px; WIDTH: 200px; FLOAT: right; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5523631963379193026" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWWDqv0gOnGInv1kVKj0mLjHJz_9v29ZFlEBWc4lAmaGhyI-X776nbJvvzgqVVh9-uU1dangrBCBVkcgHnSwltPr1bAW1xvMQMmxsv5iADSV8JAAFyC-rmhwKKV4ulLaFuwvc2CJw0YkDv/s200/Salmon+Stir+Fry.jpg" /></a><br /><br /><div><span style="font-family:verdana;font-size:130%;color:#ff9900;"><strong>Ingredients</strong></span></div><div><span style="font-family:verdana;font-size:85%;">1/3 cup Teriaki sauce</span></div><div><span style="font-family:verdana;font-size:85%;">3 teaspoons sesame oil</span></div><div><span style="font-family:verdana;font-size:85%;">1 tablespoon fresh ginger, minced</span></div><div><span style="font-family:verdana;font-size:85%;">2 cloves garlic, minced</span></div><div><span style="font-family:verdana;font-size:85%;">1 pound salmon cut into 1'' cubes</span></div><div><span style="font-family:verdana;font-size:85%;">2 tablespoons vegetable oil</span></div><div><span style="font-family:verdana;font-size:85%;">1o oz white button mushrooms, sliced</span></div><div><span style="font-family:verdana;font-size:85%;">1 head of broccoli, cut into florets</span></div><div><span style="font-family:verdana;font-size:85%;">1 teaspoon toasted sesame seeds</span></div><div><span style="font-family:verdana;font-size:85%;">1 teaspoon black sesame seeds</span></div><div><span style="font-family:verdana;font-size:85%;"></span></div><div><span style="font-family:verdana;font-size:130%;color:#ff9900;"><strong>Directions</strong></span></div><div><span style="font-family:verdana;">In a medium mixing bowl combine the Teriaki, sesame oil, ginger and garlic. Whisk thoroughly to combine and then add the salmon to marinade for 10 minutes.</span></div><div><span style="font-family:verdana;"></span></div><div><span style="font-family:verdana;">Bring a pot of water with a splash of EVOO to a boil and drop the broccoli. Bring back to a boil and cook for 1 minute. Drain and cover.</span></div><div><span style="font-family:verdana;"></span></div><div><span style="font-family:verdana;">Heat vegetable oil on high in a wok. Add the mushrooms (I used white button because that's what I had in the fridge...but shitake would be great) and stir for 2 minutes. Then add the salmon and cook for another 2 minutes. Then add the covered broccoli with remaining salmon marinade. Cook for another 1-2 minutes. Serve immediately over rice.</span></div>John Michaelhttp://www.blogger.com/profile/17878838867219883311noreply@blogger.com0tag:blogger.com,1999:blog-3327118984550911817.post-9546390680525201052010-09-20T16:40:00.000-07:002010-09-20T17:28:54.581-07:00Chicken & Mushroom Casserole<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCS7iJJeglRhULd-8IyCAJE-qqaUbBJebulTtkJQ4YBW2vFkdOL6LijayUqIFEmaX6ACBy_F2crDqNHeKidb-lHJGdC5c_JHC5TDFRoe7wfsUclEoO-hJdn7KGwNcdXLdH6Cwg6Lm3s18S/s1600/Chicken+%26+Mushroom+Casserole.jpg"><img style="MARGIN: 0px 0px 10px 10px; WIDTH: 200px; FLOAT: right; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5519155356611054930" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCS7iJJeglRhULd-8IyCAJE-qqaUbBJebulTtkJQ4YBW2vFkdOL6LijayUqIFEmaX6ACBy_F2crDqNHeKidb-lHJGdC5c_JHC5TDFRoe7wfsUclEoO-hJdn7KGwNcdXLdH6Cwg6Lm3s18S/s200/Chicken+%26+Mushroom+Casserole.jpg" /></a><br /><div><span style="font-family:verdana;font-size:130%;color:#ff9900;"><strong>Ingredients</strong></span></div><div><span style="font-family:verdana;color:#00cccc;"><em><strong>Cream of Mushroom Sauce:</strong></em></span></div><div><span style="font-family:verdana;font-size:85%;">1 tablespoon EVOO</span></div><div><span style="font-family:verdana;font-size:85%;">3 tablespoons butter</span></div><div><span style="font-family:verdana;font-size:85%;">10 button mushrooms, sliced</span></div><div><span style="font-family:verdana;font-size:85%;">3 tablespoons flour</span></div><div><span style="font-family:verdana;font-size:85%;">1 cup chicken stock</span></div><div><span style="font-family:verdana;font-size:85%;">1 cup 2% milk</span></div><div><span style="font-family:verdana;font-size:85%;">1/2 cup heavy whipping cream</span></div><div><span style="font-family:verdana;font-size:85%;">Nutmeg, a pinch</span></div><div><span style="font-family:verdana;font-size:85%;">S&P</span></div><div><span style="font-family:verdana;color:#00cccc;"><em><strong>Casserole:</strong></em></span></div><div><span style="font-family:verdana;font-size:85%;">1 pound egg noodles</span></div><div><span style="font-family:verdana;font-size:85%;">2 tablespoons EVOO + another 3 tablespoons for the chicken marinade</span></div><div><span style="font-family:verdana;font-size:85%;">3 boneless skinless chicken breast, cut into slices</span></div><div><span style="font-family:verdana;font-size:85%;">1 tablespoon fresh thyme, chopped</span></div><div><span style="font-family:verdana;font-size:85%;">1 lemon juiced</span></div><div><span style="font-family:verdana;font-size:85%;">2 small (1 large) zucchini chopped</span></div><div><span style="font-family:verdana;font-size:85%;">1 cup grated mozzarella</span></div><div><span style="font-family:verdana;font-size:85%;">1/2 cup fresh grated parmesan</span></div><br /><div><span style="font-family:verdana;font-size:130%;color:#ff9900;"><strong>Directions</strong></span></div><div><span style="font-family:verdana;">In a medium mixing bowl add the chicken, 3 tablespoons of EVOO, thyme and juice of 1 lemon. Stir to combine and set aside.</span></div><br /><div><span style="font-family:verdana;">Bring a large pot of water to a boil (add a splash of EVOO to flavor pasta). Cook noodles to package directions to al dente. Drain and add back to the empty pot. Drizzle some more EVOO over the pasta to keep it from clumping. Stir to combine.</span></div><br /><div><span style="font-family:verdana;"></span></div><div><span style="font-family:verdana;">Heat 1 tablespoon EVOO and 3 tablespoons of butter in a medium pot over medium high heat. Add the button mushrooms and cook for 5 minutes stirring regularly. Add the flour and cook for an additional minute. Then pour in the chicken stock, milk and heavy cream. Reduce the heat and simmer.</span></div><br /><div><span style="font-family:verdana;"></span></div><div><span style="font-family:verdana;">Heat 2 tablespoons EVOO medium high heat then add the zucchini and chicken. Cook for 5 minutes...just to brown the chicken. Then add it to the pot of noodles and stir to combine.</span></div><br /><div><span style="font-family:verdana;"></span></div><div><span style="font-family:verdana;">Spray casserole dish with canola oil cooking spray and transfer the chicken and noodles. Top it with the mushroom ragout and then finish it off with the cheeses.</span></div><br /><div><span style="font-family:verdana;">Cook for 30 minutes at 350 degrees. Then put broiler on high for 4 minutes.</span></div>John Michaelhttp://www.blogger.com/profile/17878838867219883311noreply@blogger.com0tag:blogger.com,1999:blog-3327118984550911817.post-84327613870834178582010-09-13T13:18:00.000-07:002010-09-13T13:30:20.890-07:00Potato Salad<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxJUTiZcaF4Yhh1ZVmORafpXZCcsMVS8MsTAH9bRuETvtATk9mVlRnQxvU4h5sAOUo8QiPYdzRLSiOWds0SVs5ONC7em8I2X1Cw6G1Zs-C_Pjwkmqa6ILU_JMw95ubJs-4IV6BVq9Do0tr/s1600/Potato+Salad.jpg"><img style="MARGIN: 0px 0px 10px 10px; WIDTH: 200px; FLOAT: right; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5516497602574767522" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxJUTiZcaF4Yhh1ZVmORafpXZCcsMVS8MsTAH9bRuETvtATk9mVlRnQxvU4h5sAOUo8QiPYdzRLSiOWds0SVs5ONC7em8I2X1Cw6G1Zs-C_Pjwkmqa6ILU_JMw95ubJs-4IV6BVq9Do0tr/s200/Potato+Salad.jpg" /></a><br /><div><span style="font-family:verdana;font-size:130%;color:#ff9900;"><strong>Ingredients</strong></span></div><div><span style="font-family:verdana;font-size:85%;">3 pounds assorted new potatoes</span></div><div><span style="font-family:verdana;font-size:85%;">2 eggs hard boiled, diced</span></div><div><span style="font-family:verdana;font-size:85%;">1 cup light mayonnaise</span></div><div><span style="font-family:verdana;font-size:85%;">1/4 cup buttermilk</span></div><div><span style="font-family:verdana;font-size:85%;">2 tablespoons dijon mustard</span></div><div><span style="font-family:verdana;font-size:85%;">2 tablespoons whole gain mustard</span></div><div><span style="font-family:verdana;font-size:85%;">1/2 cup chopped fresh dill</span></div><div><span style="font-family:verdana;font-size:85%;">1 teaspoon salt</span></div><div><span style="font-family:verdana;font-size:85%;">1 teaspoon pepper</span></div><div><span style="font-family:verdana;font-size:85%;">1/2 cup celery, diced</span></div><div><span style="font-family:verdana;font-size:85%;">1/2 cup red onion, diced</span></div><br /><div></div><div><span style="font-family:verdana;font-size:130%;color:#ff9900;"><strong>Directions</strong></span></div><div><span style="font-family:verdana;">Half and quater the potatoes and place in a large pot of cold water. Salt the water generously. Bring to a boil for 12 minutes. Drain into a colander and cover with a kitchen towel to steam for 15 minutes.</span></div><br /><div><span style="font-family:verdana;"></span></div><div><span style="font-family:verdana;">While potatoes cook, in a large bowl whisk together the mayonnaise, buttermilk, mustards, dill and teaspoon of salt and pepper. Add the onoins, celery, diced egg and cooled potatoes. Fold together carefully until all is mixed and refrigerate.</span></div>John Michaelhttp://www.blogger.com/profile/17878838867219883311noreply@blogger.com0tag:blogger.com,1999:blog-3327118984550911817.post-42094230335113621292010-09-06T15:10:00.000-07:002010-09-06T15:37:00.732-07:00Beef & Veggie Mac & Cheese<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYTfPeQ5q54bGHHqQsMhgrgLPHi304uGp221Ar71SlTVjcfbOAaWlqhK_Q465TqCkw1ES6sTGg1_BDAt4ne9dJBrrLY9ZjnX4vIWcndYZ2doFcOsNIbNAcTabeKOCYtrQpRPMHxLdnd023/s1600/mac+casserole.jpg"><img style="MARGIN: 0px 0px 10px 10px; WIDTH: 150px; FLOAT: right; HEIGHT: 200px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5513931936581370130" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYTfPeQ5q54bGHHqQsMhgrgLPHi304uGp221Ar71SlTVjcfbOAaWlqhK_Q465TqCkw1ES6sTGg1_BDAt4ne9dJBrrLY9ZjnX4vIWcndYZ2doFcOsNIbNAcTabeKOCYtrQpRPMHxLdnd023/s200/mac+casserole.jpg" /></a><br /><div><span style="font-family:verdana;font-size:130%;color:#ff9900;"><strong>Ingredients</strong></span></div><br /><div></div><div><span style="font-family:verdana;font-size:85%;">1 lb elbow macaroni</span></div><div><span style="font-family:verdana;font-size:85%;">3 tablespoons <span id="SPELLING_ERROR_0" class="blsp-spelling-error">EVOO</span> + more for drizzle on drained pasta</span></div><div><span style="font-family:verdana;font-size:85%;">1 red onion, chopped</span></div><div><span style="font-family:verdana;font-size:85%;">1 cup (about 5) brown mushrooms, chopped</span></div><div><span style="font-family:verdana;font-size:85%;">1 zucchini, chopped</span></div><div><span style="font-family:verdana;font-size:85%;">1 tablespoon white wine</span></div><div><span style="font-family:verdana;font-size:85%;">1 tablespoon flour</span></div><div><span style="font-family:verdana;font-size:85%;">1/2 lb ground beef</span></div><div><span style="font-family:verdana;font-size:85%;">1 (15 oz) crushed tomatoes</span></div><div><span style="font-family:verdana;font-size:85%;">1 (8 oz) can tomato sauce no salt <span id="SPELLING_ERROR_1" class="blsp-spelling-error">added</span></span></div><div><span style="font-family:verdana;font-size:85%;">1 teaspoon dried basil, <span id="SPELLING_ERROR_2" class="blsp-spelling-error">cumin</span>, and oregano</span></div><div><span style="font-family:verdana;font-size:85%;">1/2 cup <span id="SPELLING_ERROR_3" class="blsp-spelling-error">parmesian</span> cheese, grated + 1/2 to top</span></div><div><span style="font-family:verdana;font-size:85%;">2 cups grated cheddar</span></div><br /><div><span style="font-family:verdana;font-size:130%;color:#ff9900;"><strong>Directions</strong></span></div><br /><div></div><div><span style="font-family:verdana;">Cook the pasta to box directions, drain and drizzle with <span id="SPELLING_ERROR_4" class="blsp-spelling-error">EVOO</span>. Heat the rest of <span id="SPELLING_ERROR_5" class="blsp-spelling-error">EVOO</span> in large skillet to medium high. Add onions and garlic and cook for 5 minutes. Add the mushrooms and zucchini and cook for 3 more minutes. add a splash of wine, <span id="SPELLING_ERROR_6" class="blsp-spelling-error">deglaze</span>,a<span id="SPELLING_ERROR_7" class="blsp-spelling-error">nd</span> then add the flour...mix. Add ground beef and brown for 3 minutes....then add can of crushed tomatoes as well as the sauce and the dried herbs and 1/2 cup <span id="SPELLING_ERROR_8" class="blsp-spelling-error">parm</span> cheese.</span></div><br /><div><span style="font-family:verdana;"></span></div><div><span style="font-family:verdana;">Mix all this together...then add it to a 9 x 13 baking dish and top with the cheddar and then 1/2 </span><span style="font-family:verdana;">cup <span id="SPELLING_ERROR_9" class="blsp-spelling-error">parm</span>....cook for 20-25 minutes at 350 degrees.</span></div><div> </div>John Michaelhttp://www.blogger.com/profile/17878838867219883311noreply@blogger.com0tag:blogger.com,1999:blog-3327118984550911817.post-20378409325553955732010-08-30T16:57:00.000-07:002010-08-30T17:37:46.521-07:00Chicken Lo Mein<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6M057B7przSp6SbhvpvradbYpjRFupmbtAcuMWD2-tH7sZZtgizKOSLFhTPegNfo2gfskpQhR0D089oOGJXnHX-fU1bfurfC_6D6MzwfCER0uusROE_NOGXAm1jVklcFidp4bRZL1sNO8/s1600/chicken+lo+mein.jpg"><img style="MARGIN: 0px 0px 10px 10px; WIDTH: 200px; FLOAT: right; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5511365444282568690" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6M057B7przSp6SbhvpvradbYpjRFupmbtAcuMWD2-tH7sZZtgizKOSLFhTPegNfo2gfskpQhR0D089oOGJXnHX-fU1bfurfC_6D6MzwfCER0uusROE_NOGXAm1jVklcFidp4bRZL1sNO8/s200/chicken+lo+mein.jpg" /></a><br /><div><span style="font-family:verdana;font-size:180%;color:#ff9900;"><strong>Ingredients</strong></span></div><div><span style="font-family:verdana;font-size:130%;color:#33ffff;"><strong>Sauce:</strong></span></div><div><span style="font-family:verdana;font-size:85%;">4 heaping tablespoons <span id="SPELLING_ERROR_0" class="blsp-spelling-error">hoisin</span> sauce</span></div><div><span style="font-family:verdana;font-size:85%;">4 tablespoons low sodium soy sauce</span></div><div><span style="font-family:verdana;font-size:85%;">3 tablespoons water</span></div><div><span style="font-family:verdana;font-size:85%;">1 tablespoon oyster sauce</span></div><div><span style="font-family:verdana;font-size:85%;">1 teaspoon fish sauce</span></div><div><span style="font-family:verdana;font-size:85%;">1 teaspoon hot sauce</span></div><div><span style="font-family:verdana;font-size:130%;color:#33ffff;"><strong>Lo <span id="SPELLING_ERROR_1" class="blsp-spelling-error">Mein</span>:</strong></span></div><div><span style="font-family:verdana;font-size:85%;">1 pound whole wheat <span id="SPELLING_ERROR_2" class="blsp-spelling-error">linguine</span></span></div><div><span style="font-family:verdana;font-size:85%;">1/4 cup canola oil</span></div><div><span style="font-family:verdana;font-size:85%;">2 large eggs, beaten</span></div><div><span style="font-family:verdana;font-size:85%;">3 chicken breasts, thinly sliced</span></div><div><span style="font-family:verdana;font-size:85%;">S&P</span></div><div><span style="font-family:verdana;font-size:85%;">2 teaspoons coriander</span></div><div><span style="font-family:verdana;font-size:85%;">2'' fresh ginger, grated</span></div><div><span style="font-family:verdana;font-size:85%;">4 garlic cloves, finely chopped</span></div><div><span style="font-family:verdana;font-size:85%;">5 green onions, chopped on bias</span></div><div><span style="font-family:verdana;font-size:85%;">1 (14 oz) can baby corn, drained</span></div><div><span style="font-family:verdana;font-size:85%;">1/2 yellow and 1/2 orange bell pepper, seeded & sliced</span></div><br /><div></div><div><span style="font-family:verdana;font-size:180%;color:#ff9900;"><strong>Directions</strong></span></div><div><span style="font-family:verdana;">Mix together sauce ingredients and reserve.</span></div><br /><div><span style="font-family:verdana;"></span></div><div><span style="font-family:verdana;">Bring pasta water to a boil, add <span id="SPELLING_ERROR_3" class="blsp-spelling-error">EVOO</span> and cook <span id="SPELLING_ERROR_4" class="blsp-spelling-error">linguine</span> to 1 minute past box directions. I find that the whole wheat pastas tend to need to be cooked a bit more. At the same time put veggies in a steamer.</span></div><br /><div><span style="font-family:verdana;"></span></div><div><span style="font-family:verdana;">While pasta cooks, heat a tablespoon of the oil in a large wok over high heat. Cook the beaten egg and scramble till brown, remove and reserve.</span></div><br /><div><span style="font-family:verdana;"></span></div><div><span style="font-family:verdana;">Season chicken with S&P and coriander. Add the chicken and veggies from the steamer to the wok. Add the ginger, garlic and <span id="SPELLING_ERROR_5" class="blsp-spelling-error">hoisin</span>/soy sauce mixture. Cook for 1 minute and then drain the pasta and add. Mix to combine.</span></div>John Michaelhttp://www.blogger.com/profile/17878838867219883311noreply@blogger.com0tag:blogger.com,1999:blog-3327118984550911817.post-52613879199422155732010-08-29T18:52:00.000-07:002010-08-29T19:19:41.987-07:00Stuffed Peppers<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggGLLw5cGfWFmspN9mpNOu_H11OJA6MMOXPSrtsUjyqEZrjgc0p_JkeePHziIeW0xNJys35HmJ_o8XMTy0t0z4U1dgaxQ6Wk3OVddVz4bzroU8acfNDHkuufu2WwEfWhXuZShaQPwEfzW8/s1600/stufed+peppers.jpg"><img style="MARGIN: 0px 0px 10px 10px; WIDTH: 145px; FLOAT: right; HEIGHT: 200px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5511021065892688722" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggGLLw5cGfWFmspN9mpNOu_H11OJA6MMOXPSrtsUjyqEZrjgc0p_JkeePHziIeW0xNJys35HmJ_o8XMTy0t0z4U1dgaxQ6Wk3OVddVz4bzroU8acfNDHkuufu2WwEfWhXuZShaQPwEfzW8/s200/stufed+peppers.jpg" /></a><br /><div><span style="font-family:verdana;font-size:130%;color:#ff9900;"><strong>Ingredients</strong></span></div><div><span style="font-family:verdana;font-size:85%;">2 (15 oz) cans tomato sauce (no salt added)</span></div><div><span style="font-family:verdana;font-size:85%;">2 small zucchini, grated</span></div><div><span style="font-family:verdana;font-size:85%;">1/4 cup mint, finely chopped</span></div><div><span style="font-family:verdana;font-size:85%;">1/2 cup asiago cheese, grated, plus more to top</span></div><div><span style="font-family:verdana;font-size:85%;">2 cloves garlic, minced</span></div><div><span style="font-family:verdana;font-size:85%;">S&P</span></div><div><span style="font-family:verdana;font-size:85%;">1 tablespoon EVOO</span></div><div><span style="font-family:verdana;font-size:85%;">3 oz pancetta, diced and browned</span></div><div><span style="font-family:verdana;font-size:85%;">2 cups chicken stock</span></div><div><span style="font-family:verdana;font-size:85%;">1 cup rice</span></div><div><span style="font-family:verdana;font-size:85%;">6 bell peppers (red, orange, yellow)</span></div><br /><div></div><div><span style="font-family:verdana;font-size:130%;color:#ff9900;"><strong>Directions</strong></span></div><div><span style="font-family:verdana;">Preheat oven to 400 degrees.</span></div><div><span style="font-family:verdana;"></span> </div><div><span style="font-family:verdana;">Bring the chicken stock to a boil. Add rice, turn heat down to medium low. Cook for 20 minutes (stir half way through).</span></div><br /><div><span style="font-family:verdana;"></span></div><div><span style="font-family:verdana;">At the same time, add the tomato sauce, zucchini, cheese, (use the grater attachment on a food processor) mint, garlic and S&P to a large bowl and stir to combine.</span></div><br /><div><span style="font-family:verdana;"></span></div><div><span style="font-family:verdana;">Cut the tops of the peppers and deseed and rib them. If the peppers do not stand upright on their own carefully slice some of the bottoms to make level. Then after the rice is done, add it to the zucchini mixture, Then spoon into the peppers. </span></div><br /><div><span style="font-family:verdana;"></span></div><div><span style="font-family:verdana;">Cover with aluminium foil and cook for 45 minutes. Then take out and grate more asiago onto the tops of the peppers and cook uncovered for 15 minutes.</span></div>John Michaelhttp://www.blogger.com/profile/17878838867219883311noreply@blogger.com0tag:blogger.com,1999:blog-3327118984550911817.post-67662347805698117322010-08-25T16:47:00.000-07:002010-08-25T17:07:50.770-07:00Weird Dream<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdHq1hHi1z5LUy0qDM8QQ16KbZio5jWOaNhUAnOS7BnwJDQFz2q9dttW4fNG-c-szJt16p5gWgzxRxIb0kiy7PRqkCWp6456ZBxUeB7ZPTZ-2TBWm8yZ31yTkFHoaHfTyO-hjDAyaeGWFF/s1600/Dante+%26+Virgil.jpg"><img style="MARGIN: 0px 0px 10px 10px; WIDTH: 257px; FLOAT: right; HEIGHT: 320px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5509502398686330770" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdHq1hHi1z5LUy0qDM8QQ16KbZio5jWOaNhUAnOS7BnwJDQFz2q9dttW4fNG-c-szJt16p5gWgzxRxIb0kiy7PRqkCWp6456ZBxUeB7ZPTZ-2TBWm8yZ31yTkFHoaHfTyO-hjDAyaeGWFF/s320/Dante+%26+Virgil.jpg" /></a><br /><div><span style="font-family:verdana;color:#ff9900;">I died in a slaughter house. I can't come up with a meaning behind that, but that's what happened last night while dreaming. Once I died I went to what I was told (by whom I couldn't say) was hell. It was all very confusing and chaotic at first. I was in a rush to go lower and lower. Then I started to notice for every stairwell I descended the more unpleasant things became.</span></div><br /><div><span style="color:#ff9900;"></span></div><div><span style="font-family:verdana;color:#ff9900;">I landed outside in a huge jungle like courtyard in the dead of night. Well, for all I know, if this was hell, maybe it's the dead of night all the time? That's when I decided to start going back the way I came. When I got to the first stairwell there was someone blocking my way. I couldn't get a good look at him as he was wearing a black cloak. However, that said, he was giving off a powerful sexual energy.</span></div><br /><div><span style="font-family:verdana;color:#ff9900;"></span></div><div><span style="font-family:verdana;color:#ff9900;">He told me I could pass if I convinced someone else to come with me. Then I told him I couldn't see anyone else out in the dark courtyard. He said they are there....look carefully, but he thought I may have a hard time getting anyone to leave.</span></div><br /><div><span style="font-family:verdana;color:#ff9900;"></span></div><div><span style="font-family:verdana;color:#ff9900;">Well, as you know, dreams jump around. They aren't always perfectly linear. The next thing I remember is going up that stairwell and I felt a presence behind me. I was proud of myself as I got someone to follow. We entered a somewhat narrow circular room with a ceiling so high I wasn't sure I could see it. It was all grey stones...like that of a castle turret with no windows. Every few feet was an alcove. Some were empty, but more were occupied. These occupants had their eyes shut and held a look of rapture.</span></div><br /><div><span style="font-family:verdana;color:#ff9900;">I noticed that I was alone. Whoever was with me from the jungle courtyard was gone. I assumed he stepped into one of the alcoves. So, I did as well. Upon stepping into it I got the sensation of a carnival spinning ride. The ride that you stick to the wall...it could be called the <span id="SPELLING_ERROR_0" class="blsp-spelling-error">gravitron</span> or something like that. Along with that sensation came a sense of euphoria. I stayed in that alcove until I woke up this morning.</span></div>John Michaelhttp://www.blogger.com/profile/17878838867219883311noreply@blogger.com0tag:blogger.com,1999:blog-3327118984550911817.post-37594581925285985902010-08-18T17:34:00.001-07:002010-08-18T18:10:48.117-07:00Shrimp & Orzo Salad<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbDOQC7Z56E0Jvv40vJjG_N94Rr48nuMnkb4Ugagur77wvA5bX7YB-v0gZNyBIQKHVCKj64Z7II_8YevFSc7dWpK80yaZEAPJjSH_5cAmHNgNdD3xKMR6ApKKMvHHh-ZhbrZbjsbM_V4mK/s1600/Orzo+Shrimp+Salad.jpg"><img style="MARGIN: 0px 0px 10px 10px; WIDTH: 200px; FLOAT: right; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5506917027641479890" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbDOQC7Z56E0Jvv40vJjG_N94Rr48nuMnkb4Ugagur77wvA5bX7YB-v0gZNyBIQKHVCKj64Z7II_8YevFSc7dWpK80yaZEAPJjSH_5cAmHNgNdD3xKMR6ApKKMvHHh-ZhbrZbjsbM_V4mK/s200/Orzo+Shrimp+Salad.jpg" /></a><br /><div><span style="font-family:verdana;font-size:130%;color:#ff9900;"><strong>Ingredients</strong></span></div><br /><div></div><div><span style="font-family:verdana;font-size:85%;">3/4 lb shrimp, shelled and deviened</span></div><div><span style="font-family:verdana;font-size:85%;">3 tablespoons EVOO, plus 1/3 cup more</span></div><div><span style="font-family:verdana;font-size:85%;">1 garlic clove, minced, plus one more</span></div><div><span style="font-family:verdana;font-size:85%;">S&P to taste</span></div><div><span style="font-family:verdana;font-size:85%;">1 lb tri color orzo pasta</span></div><div><span style="font-family:verdana;font-size:85%;">4 tablespoons red wine vinegar</span></div><div><span style="font-family:verdana;font-size:85%;">1/2 red onion, finely diced</span></div><div><span style="font-family:verdana;font-size:85%;">1 pint cherry tomatoes, sliced on a bias</span></div><div><span style="font-family:verdana;font-size:85%;">1/4 cup fresh basil, chiffonade</span></div><div><span style="font-family:verdana;font-size:85%;">3 oz crumbled feta cheese</span></div><div><span style="font-family:verdana;font-size:85%;">S&P to taste</span></div><br /><div></div><div><span style="font-family:verdana;font-size:130%;color:#ff9900;"><strong>Directions</strong></span></div><br /><div></div><div><span style="font-family:verdana;">Preheat your oven to 400 degrees.</span></div><br /><div><span style="font-family:verdana;"></span></div><div><span style="font-family:verdana;">Season the shrimp with 3 tablespoons of EVOO, 1 garlic clove, minced and S&P. Place on a sheet in a single layer and cook for 7 minutes. Set aside to cool.</span></div><br /><div><span style="font-family:verdana;"></span></div><div><span style="font-family:verdana;">At the same time cook orzo to package directions.</span></div><br /><div><span style="font-family:verdana;"></span></div><div><span style="font-family:verdana;">Whisk together 1/3 cup EVOO, red wine vinegar, minced garlic and S&P to taste. Then add the red onion, tomatoes, feta cheese, cooled orzo and shrimp.</span></div>John Michaelhttp://www.blogger.com/profile/17878838867219883311noreply@blogger.com2