tag:blogger.com,1999:blog-31852799119524999782024-03-14T07:32:15.223-04:00Food's Fan Club Original recipes and photos with a hearty measure of facts, family, inspiration and humor. Everything food. Some reviews of area restaurants, some whimsical prose for reading pleasure.Denese Smithhttp://www.blogger.com/profile/05072535808066218132noreply@blogger.comBlogger468125tag:blogger.com,1999:blog-3185279911952499978.post-79556592992425352222024-02-12T13:09:00.001-05:002024-02-12T15:14:59.259-05:00 Comforting Beef Stew, Elevated: Simple Accoutrements that POP! <p></p><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj03qTbnDYc_O5mei_b5ANLdXj6hxQHPLpHFrhT5LTzMY08s65wppEy7KiVYd05H2PqaXm-sQMjdgpd6n4mF7hskEqCVmSRvy8biKgDeEgwxJ3sEZwXaqnqAfmonHkzy2bEIBV_kTlhCFJRon8jsnQrBSI_VG4G5lICPm6lT8_Qy04T01JEESDEFxXbQoc/s2520/Screenshot_20240120-202000.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1080" data-original-width="2520" height="274" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj03qTbnDYc_O5mei_b5ANLdXj6hxQHPLpHFrhT5LTzMY08s65wppEy7KiVYd05H2PqaXm-sQMjdgpd6n4mF7hskEqCVmSRvy8biKgDeEgwxJ3sEZwXaqnqAfmonHkzy2bEIBV_kTlhCFJRon8jsnQrBSI_VG4G5lICPm6lT8_Qy04T01JEESDEFxXbQoc/w640-h274/Screenshot_20240120-202000.png" width="640" /></a></div><br /></div>Soups, stews, cassoulets and burgoos (Kentucky by way of African American origins) are in perfect harmony with the blistering, biting and blustery weather we're having this winter and is most welcoming, might I add. The warming liquids, both thick and thin, speak to our souls, coating our inner bodies and remedies that which ails us, be it physical, emotional or spiritual, all having importance and its place in what makes us who we are. Comfort foods do just that, comfort, with its ability to transcend time, barriers and space, almost magical, make things better or at least momentarily better. Sometimes, that's all we need. <div>There are as many recipes for Beef Stew as the day is long, so I won't bore you with yet another one. Besides, the one or ones you probably already have, may meet your needs just fine, but I will share some of the ingredients I use that could potentially elevate the flavor profile, maybe even make Grandma's version a little more....<i>I wouldn't dare try to compete with your mother, Grandmother or even Dad's recipe for bringing you the comfort you need and deserve at times. </i></div><div><i><br /></i></div><div><i>One ingredient for adding levels is fish sauce. It's essentially like a nice, slow simmered broth, except fermented and made with fish, namely anchovies. The funk of this condiment is unmistakable, but believe me when I say, It is so damn good. </i>Fish Sauce <i>adds loads of Umami goodness to just about any dish you can think of sans desserts. A little goes a long way, so use sparingly and limit other forms of sodium to keep the dish in perspective. </i></div><div><i>Another ingredient perfect for enhancing stews, chili beans and soups is pureed pumpkin. Pumpkin provides a wealth of essential vitamins ,minerals and micronutrients like vitamins A, C,K, E, Potassium, Iron, Copper, Magnesium, B vitamins, Fiber, Proteins and beta carotene, plus much more. Pumpkin is rich in anthocyanins or antioxidants, which help fight free radicals in the body that can cause certain cancers. Pureed </i>Butternut Squash<i> works really well too. Baked Macaroni and Cheese matches its color perfectly. Both are great thickeners, with a mild flavor and can easily be blended with the other ingredients. </i></div><div><i>Gochujang and Miso are also wonderful ways to add depth to your simmering goodnesses. </i>Gochujang<i> is a fermented hot pepper paste that I simply adore for more reasons than one, but definitely for its brilliant hue of red and its sweethot profile. </i></div><div><i>Miso can be commonly Red or White by name, but there are infinitesimal varieties, depending on ratios of ingredients, length of fermentation, types of ingredients, temperatures, etc...which is quite phenomenal. Miso is made from fermented soybean paste, but also rice and commonly barley. I love to use Miso in cooking, especially in soups, stews, chilis and casseroles. </i></div><div><i>Other ways to elevate dishes like soups and stews is with both fresh and dried ingredients. Some dry add ons can be French fried onions, croutons and bread crumbs. For the above featured Beef Stew, I used a combination of both, fresh and dry. Chopped Roma tomatoes, diced white onion and cilantro work brilliantly with a comforting dish like this, brightening and lightening it up in the process. </i></div><div><i>The fresh vegetables and herb complement the protein and vegetables beautifully. </i></div><div><i>One is not limited to the toppings I used of course. In fact, the tomatoes, onions and cilantro are quite common accoutrements or accompaniments for Latin American cuisine. The beef stew resonates with tones of delicious slow cooked Birria, of which those toppings are used as a finishing touch, fresh and bright with flavor. Mango, tri colored peppers and red onion are also a combination I feel would do your stew a service, both delectable and nutritious! </i></div><div><i>I also added some Shatta Hot Pepper Sauce for garnish, for more personalized heat. </i><b><i>Shatta Hot Pepper Sauce</i></b><i> by <b>Wildfire Provisions of the Mediterranean Soil and Sun </b>is a condiment made from the ancestral <b>Kashmiri pepper</b>, heirloom in nature, planted by farmers, dating all the way back to the Ottoman Empire!!! (700 years ago).</i></div><div><i><br /></i></div><div> <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmWs6NpGFQ-_3_bAZSfGMKsMHp1yAamra_s9ZCLpxyWypRTpntCjsCGqTkpcOY9ST1qu0n9JRH5Y-rCSjkhFQdjOCxY-vJVtob9hqIwSOT4TI6Cc09Nrk8LCclxWsjvo8SNy3TQ17GgzKug5_GzKpLm3BAeQ7rOZ1o4t4w5psk9Cx8r30bBm6QFvsjg7Y/s1076/original_131256e7-3911-4b4b-9e44-82c0f4a002c0_Screenshot_20240118-104514.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="922" data-original-width="1076" height="343" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmWs6NpGFQ-_3_bAZSfGMKsMHp1yAamra_s9ZCLpxyWypRTpntCjsCGqTkpcOY9ST1qu0n9JRH5Y-rCSjkhFQdjOCxY-vJVtob9hqIwSOT4TI6Cc09Nrk8LCclxWsjvo8SNy3TQ17GgzKug5_GzKpLm3BAeQ7rOZ1o4t4w5psk9Cx8r30bBm6QFvsjg7Y/w400-h343/original_131256e7-3911-4b4b-9e44-82c0f4a002c0_Screenshot_20240118-104514.png" width="400" /></a></div><br /><br /><p></p></div>Denese Smithhttp://www.blogger.com/profile/05072535808066218132noreply@blogger.com0tag:blogger.com,1999:blog-3185279911952499978.post-64387351523757004692023-07-04T14:31:00.006-04:002023-09-28T12:27:52.357-04:00Cajun Creamy Shrimp Asparagus Spinach and Gigli Alfredo with Pan Seared Ahi Tuna<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7wNROx4EIS3vz6SHkvArN07r9b9y1rGvbweo2CxfcV5y7M8qJ4wCiKoMqlXUfbMIRsoAecAJQRgsNVPr5yYTrrzVv7TGUAoqaq-xOgw6T1eokSqaguYlEuQtIxJ0TR27x4e182QMmeQZTBZhvC3G0bmF2ate0EQh4mt-rNFbLINd1-nepUxF8OOQe/s4000/IMG_20230423_022257898.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3000" data-original-width="4000" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7wNROx4EIS3vz6SHkvArN07r9b9y1rGvbweo2CxfcV5y7M8qJ4wCiKoMqlXUfbMIRsoAecAJQRgsNVPr5yYTrrzVv7TGUAoqaq-xOgw6T1eokSqaguYlEuQtIxJ0TR27x4e182QMmeQZTBZhvC3G0bmF2ate0EQh4mt-rNFbLINd1-nepUxF8OOQe/w640-h480/IMG_20230423_022257898.jpg" width="640" /></a></div><div><br /></div><div>This dish was super easy to execute and may soon replace your regular go-to Alfredo dish. </div><div>With the help of an amazing spice blend called Cajun Street by <b><i>Urban Accents</i></b>, my delicious and creamy seafood pasta went from ordinary to extraordinary with just a few shakes, Actually it was about a palmful, I love a good kick and spice forward dishes. I added blanched spinach and asparagus to the recipe because they are vibrant, nutritious and tasty, not to mention on sale at the time lol. I sprinkled the Ahi Tuna filets liberally with this spice and a scant amount of Himalayan Pink Salt and cracked Tri Color Peppercorns to round it out, before pan searing to medium to medium well and letting it rest. </div><div>I also used a pasta shape that was totally new to me, thanks to the Gourmet/Artisan Goods section of Beals, formerly known as Burkes. Gigli pasta translates to "lilies", because of it's bell or corkscrew shape, with the ruffled edges. It is pronounced 'GEE-LEE'. I found that this pasta cooked super quickly, in about 6 minutes, such that I had to keep a close eye on when to run cold water over it, to stop the cooking process. Be sure to be mindful of when you are cooking with Gigli and other pastas with delicate shapes. </div><div>The shrimp are of the medium sized Argentine variety, toothsome and visually appealing to the dish as a whole. I like to keep the tail on for ease of handling and aesthetic. My girls prefer the tails removed so they can just dig in, so I end up removing their shrimp tails before serving them. My mom refuses to eat shrimp at all. She says they look like 'grub worms', hard pass haha. Mom is hilarious, I told her 'Gee, Thanks for that visual Mom, now I get to think about that every other time I use shrimp in a recipe'. No matter which way I serve them, Mom is not having it, I actually stopped trying to get her to come around, and prepare separate dishes alongside the main dishes featuring shrimp. Oddly enough, she will eat Oysters, or should I say the fried, crispy, breaded outer portions, as tiny as that is, with everything at or near the center removed to sit in a small mound that will have accumulated on her plate or hidden away in her dinner napkins. My Mom... I wouldn't trade her for two worlds.....</div><div><br /></div><div>The Cajun sauce is a real gem and brings all of the other ingredients together most harmoniously. There's plenty of valuable veggies too. The tuna is an added plus and was prepared alongside this dish and I just chunked a portion and added it to the top, adding more layers of flavor and seafood fantastic-ness, but of course that is a decision you can make specific to your likes and dislikes. I think you will enjoy it both ways. </div><div> </div><div>Recipe:</div><div>1 lb. Gigli pasta, cooked in salted water, to al dente and shocked, about 6 minutes</div><div>1 lb. large raw shrimp, peeled, cleaned and rinsed, tails on</div><div>1 lb. Ahi tuna, uncooked and portioned</div><div>1 lb. fresh asparagus, trimmed and cut into diagonals by thirds</div><div>1 pkg. or 5 oz. fresh Spinach, stems trimmed if needed</div><div>2 c. half and half</div><div>1 c. 2% milk</div><div>1 c. chicken, veggie or seafood stock</div><div>1 1/2 c. shredded Mozzarella cheese</div><div>1/2 c. grated Parmesan cheese</div><div>1 tsp. onion powder </div><div>1 1/2 tsp. fish sauce, optional</div><div>4 cloves garlic, pressed or finely minced</div><div>1/4 c. yellow onion, small dice</div><div>1/2 stick or 4 oz. unsalted butter</div><div>Olive Oil (EV) for drizzling</div><div>1/4 c. AP flour</div><div>2 tbsp. Cajun spice or to taste, plus more for seasoning Tuna </div><div>SPST (<b><i>S</i></b>alt and <b><i>P</i></b>epper to <i><b>S</b></i>uit <b><i>T</i></b>aste) (I use Himalayan Pink Salt, Fine Grain)</div><div><br /></div><div>Directions:</div><div>You may blanch the asparagus and spinach in your pasta water for 2 minutes (asparagus) and 30 seconds(spinach) then shock in cold water to save on cleanup and be more efficient. This occurs after the pasta is removed. In the meantime, toss the peeled shrimp in the fish sauce and set aside.</div><div><br /></div><div>In a large sauté pan over medium heat, melt butter and drizzle in about two turns of the pan of Olive. </div><div>Once melted and small bubbles are forming, add fresh onion and garlic. Simmer for about 6 minutes until onions are translucent and fragrant, then sprinkle in flour. </div><div>Cook out the flour for about 2 minutes, stirring often, then add the stock. </div><div>Stir vigorously to combine, then add half and half and milk.</div><div>Stir continuously and add shrimp, cooking in sauce until pink and curled, about 3 minutes, remove from sauce base to add later with pasta.</div><div>Add cheeses, onion powder and Cajun seasoning and blend until smooth.</div><div>Check seasonings and SPST.</div><div>Add Pasta, asparagus, spinach and shrimp and fold until well coated and balanced. </div><div>Simmer for a couple of minutes to marry flavors. </div><div>Top with seared Ahi Tuna portions or chunks as desired, optional</div><div>Finish with a drizzle of Olive Oil and additional Cajun seasoning, optional.</div><div>Serve Immediately. </div><div>Makes 8 to 10 main dish servings.</div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0xbMGLg3_NJCRY1IMZJimPj5IGTMsgF52tw-JN8XWlwDhkzWew0hWmLiCigrwCsDvCvmQ43ZEJYUtW3Uj7AP_dBeYDUuBVC7swcu7S5ZiffNfJG0fj8HEMcapPv5O_bbsYgMyiRsBdgJNvPYb97rqQ-xlf04bQvMIi4JoqeiepzvoQeNExcvH7Yn8/s4000/IMG_20230423_021630049.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3000" data-original-width="4000" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0xbMGLg3_NJCRY1IMZJimPj5IGTMsgF52tw-JN8XWlwDhkzWew0hWmLiCigrwCsDvCvmQ43ZEJYUtW3Uj7AP_dBeYDUuBVC7swcu7S5ZiffNfJG0fj8HEMcapPv5O_bbsYgMyiRsBdgJNvPYb97rqQ-xlf04bQvMIi4JoqeiepzvoQeNExcvH7Yn8/w640-h480/IMG_20230423_021630049.jpg" width="640" /></a></div><br /></div><div><br /></div><div><div class="separator" style="clear: both; text-align: center;"><br /></div></div><br /><br /><br /><br /> <p></p>Denese Smithhttp://www.blogger.com/profile/05072535808066218132noreply@blogger.com0tag:blogger.com,1999:blog-3185279911952499978.post-12495498861778253492023-06-18T17:14:00.003-04:002023-06-18T17:37:14.787-04:00Takeout In; "Black Chicken"<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhL-kGZfb5CZ1Ws7d0Oy2OTS7jqv3S3Od53QpW1VYU_aPd1d-Bawy4Rlly7lCRLT9R7dlTZAdMPdZ5aJNyRSqXEZyTIvVo1hwWselXwY-3273MJl3PjoLN9FjlgVzLqtOG-J6zhVZaXb0GJQyUAZXKRCPp5gcuLjPmG62_62W3yJp4f6b4avWNSQaTX/s4000/IMG_20230519_150407147.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3000" data-original-width="4000" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhL-kGZfb5CZ1Ws7d0Oy2OTS7jqv3S3Od53QpW1VYU_aPd1d-Bawy4Rlly7lCRLT9R7dlTZAdMPdZ5aJNyRSqXEZyTIvVo1hwWselXwY-3273MJl3PjoLN9FjlgVzLqtOG-J6zhVZaXb0GJQyUAZXKRCPp5gcuLjPmG62_62W3yJp4f6b4avWNSQaTX/w640-h480/IMG_20230519_150407147.jpg" width="640" /></a></div>I turned this homemade meal into takeout fare simply by placing it in a reusable vessel I already had at home. I originally had some boneless chicken bites from Food Lion in it and washed the container, as I felt it was reckless to toss it away after just one use. I prepared a three course meal and plated the dish, from scratch. This is my daughter Bronwyn's pregame meal for Soccer. I like to plate extra in case her friends would like to partake with her. I used this amazing bagged spice blend from Italy featuring Garlic and Chilies, plus many other layering flavors. <div> I allowed the protein, hand cut chicken cutlets, to marinate in the spice rub before pan searing for several minutes on each side, then resting. I tossed the fresh asparagus with standard <b><i>SPST </i></b>(<i><b>S</b>alt and <b>P</b>epper to</i> <i><b>S</b>uit <b>T</b>aste)</i> then finished with a scant amount of Dale's and finished with lots of fresh lemon and zest. I sauteed them over medium high heat for several minutes, tossing frequently and removing from the heat before they became limp. <div> The rice was my shortcut, Yellow Rice by <b><i>Zatarain's,</i></b> pretty much by the box, with a large pinch of the same seasoning I used for the chicken and drizzled with some EVOO. The dish was big hit with my daughter and her friends. One of her friends even said "I've never had 'Black Chicken' before, I've only had Boiled Chicken, "Black Chicken' is Good"! Let's be clear, "Black Chicken" as used here is Chicken made by a Black Person or Person of Color. I found those comments hysterically funny and certainly took them as compliments. Bronwyn and her friends even thought I was delivering takeout when I handed her the container. </div><div>She was happy to know, it was from Mom's kitchen, teeming with my style of preparation and love of spice. We can't win them all, but I felt like a winner that day, saving the Planet, saving money and satisfying a growing, active teen ( and two of her friends). It's the little things....<br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /> <p></p></div></div>Denese Smithhttp://www.blogger.com/profile/05072535808066218132noreply@blogger.com0tag:blogger.com,1999:blog-3185279911952499978.post-17482533462290365512023-06-18T14:09:00.002-04:002023-06-18T14:23:32.161-04:00Thanks Again!<p></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHJNW-xyQuFSaf_4w794UcbtS--WYC07ynbrWq50mQVlopRjRKPvaxubkG1FpKPnmvVFCDUN7qurl8bghaXCaofrC9_34vi-jCBZloPUDac5fPenVahgYFIexrAiJ8KnJoaiJ1K4w6kr7qrD0whbvz8kLv67oKEfwH5ocifC-c4lqGsTR9O0S2uuBa/s4000/IMG_20230511_155741358.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="4000" data-original-width="3000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHJNW-xyQuFSaf_4w794UcbtS--WYC07ynbrWq50mQVlopRjRKPvaxubkG1FpKPnmvVFCDUN7qurl8bghaXCaofrC9_34vi-jCBZloPUDac5fPenVahgYFIexrAiJ8KnJoaiJ1K4w6kr7qrD0whbvz8kLv67oKEfwH5ocifC-c4lqGsTR9O0S2uuBa/w300-h400/IMG_20230511_155741358.jpg" width="300" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Beautiful <span style="background-color: #04ff00;">Sage</span> Blossoms in my Zen Space</td></tr></tbody></table> <table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYjovzBY0C6EU95KxaGrnkHkK09j9sCM9H0-q8lx5r0nltxvwZIpZPpfZsCKD8AbzSfY2qoQo72lFPj-ASv08ElvxrvL3OuiC6P-lFlY2M4RLbGelnYFjY9feKNAYGhAP64K8gofIwe8gUyXPyN1i-ytK-3V-O9KsHzUSrvht5rDD7SKUpoDxAmTui/s4000/IMG_20230511_155828296.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="4000" data-original-width="3000" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYjovzBY0C6EU95KxaGrnkHkK09j9sCM9H0-q8lx5r0nltxvwZIpZPpfZsCKD8AbzSfY2qoQo72lFPj-ASv08ElvxrvL3OuiC6P-lFlY2M4RLbGelnYFjY9feKNAYGhAP64K8gofIwe8gUyXPyN1i-ytK-3V-O9KsHzUSrvht5rDD7SKUpoDxAmTui/w480-h640/IMG_20230511_155828296.jpg" width="480" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Common Sage in my Herb Garden</td></tr></tbody></table><p></p><div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4iaPIqCy6bOuLTC0rIhjQm1f-4272OMET3bukTHZQB7KkDttEvYn5N1hVWCD2usszRvufjbrXqqwUAgq8sEjTwFKgJfLpkL0b8qUzNLY02FVOIUfNNq7bsB4uWYm2RL-Pfn9bbJ6P1hWXXuM_FjStekBaRS5MQE7puDZjcCwBxiMmC-9pJgHd2X2L/s4000/IMG_20230511_155657997.jpg" style="margin-left: 1em; margin-right: 1em;"></a><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><img border="0" data-original-height="4000" data-original-width="3000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4iaPIqCy6bOuLTC0rIhjQm1f-4272OMET3bukTHZQB7KkDttEvYn5N1hVWCD2usszRvufjbrXqqwUAgq8sEjTwFKgJfLpkL0b8qUzNLY02FVOIUfNNq7bsB4uWYm2RL-Pfn9bbJ6P1hWXXuM_FjStekBaRS5MQE7puDZjcCwBxiMmC-9pJgHd2X2L/w300-h400/IMG_20230511_155657997.jpg" style="margin-left: auto; margin-right: auto;" width="300" /></td></tr><tr><td class="tr-caption" style="text-align: center;">Common Sage </td></tr></tbody></table><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4iaPIqCy6bOuLTC0rIhjQm1f-4272OMET3bukTHZQB7KkDttEvYn5N1hVWCD2usszRvufjbrXqqwUAgq8sEjTwFKgJfLpkL0b8qUzNLY02FVOIUfNNq7bsB4uWYm2RL-Pfn9bbJ6P1hWXXuM_FjStekBaRS5MQE7puDZjcCwBxiMmC-9pJgHd2X2L/s4000/IMG_20230511_155657997.jpg" style="margin-left: 1em; margin-right: 1em;"></a></div><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRjSuaMH_2DWmMbwyG3FKvqVIpKDN6FoBvVKx4PplD0iT4K9Q-8gW901VbU2HgPWyrng1rRFt1894cwzps3S7iXBgOpoi4QSL59A8l2Ed_aoV4YYL-surygj1P6rAMUBmvtwap-6Jj-i4kX8eb-5uk_FJafvpaUvMwKasC6BwVE6XQS4U1G_DFZoRP/s4000/IMG_20230511_155729167.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="4000" data-original-width="3000" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRjSuaMH_2DWmMbwyG3FKvqVIpKDN6FoBvVKx4PplD0iT4K9Q-8gW901VbU2HgPWyrng1rRFt1894cwzps3S7iXBgOpoi4QSL59A8l2Ed_aoV4YYL-surygj1P6rAMUBmvtwap-6Jj-i4kX8eb-5uk_FJafvpaUvMwKasC6BwVE6XQS4U1G_DFZoRP/w240-h320/IMG_20230511_155729167.jpg" width="240" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Common Sage, A Protector</td></tr></tbody></table><br /><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj08Z8HYVxLCSJV3gtI-qjDfh48DsWLbID_EMfLPqKBPzBFi3jy8Ua8a1_jz5ltB5V9AFbYnlBp7CO7nDuyEBH_PiHnQzKoPdCzXcqEd6Gig7cg89DhPg9BETBEQQ0pA7shjYW5Lf932sz-DYgwN2D-sER_CqmwFz0qAZI-VJZ2Llg7TD50lBFyUW76/s4000/IMG_20230520_154938018.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="3000" data-original-width="4000" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj08Z8HYVxLCSJV3gtI-qjDfh48DsWLbID_EMfLPqKBPzBFi3jy8Ua8a1_jz5ltB5V9AFbYnlBp7CO7nDuyEBH_PiHnQzKoPdCzXcqEd6Gig7cg89DhPg9BETBEQQ0pA7shjYW5Lf932sz-DYgwN2D-sER_CqmwFz0qAZI-VJZ2Llg7TD50lBFyUW76/w640-h480/IMG_20230520_154938018.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Cookout Plate; Multi Seasoned Double Burger with the works, Barbecue Chicken and Potato Salad*</td></tr></tbody></table><br /><p></p><div class="separator" style="clear: both; text-align: center;"> I am incredibly blessed to have you all in my blog life, sharing in my cooking adventures and escapades. You have become an extended part of my family, truly a joy to have around. Thanks to you, I've had my recipes shared all over the world, not just here in the Americas, since its inception in 2012. My space has blossomed into its own entity, that has stood the test of time, even through my post droughts, with the most recent hiatus being on the heels of the loss of two of my sisters, Terry and Cherie, within the last year. My whole life changed drastically, twice, so painfully so, so fast, God only knows how much sadness has been poured onto our family, and how the Most High has helped us to carry on...I appeciate the Love people have shown me, Us.</div><div class="separator" style="clear: both; text-align: center;"> Thank you for standing by my blog and maintaining traffic to my site, <b><i>cherrysewage.com, home of Food's Fan Club, </i></b>and reading my recipes and stories. I love that my readers share and leave comments, which I try to respond to in a prompt manner. I've gotten much better at it! Lest I fail to mention how much of an impact you have had on my role as one of the Google Local Guides, I'm in the top 10% of Contributors and Restaurant Reviewers in the World (per Google) !! You all Rock! </div><div class="separator" style="clear: both; text-align: center;">Since the last time I wrote about how grateful I am for you all, I've gone from 7 million views, to over 15 MILLION VIEWS, in less than 2 years, and that's just on my photography as far as being a Local Guide goes. Plus, I've got other platforms where my work is available, bringing in more love from social media families! Man, that's quite AWESOME. </div><div class="separator" style="clear: both; text-align: center;">I plan to keep learning, growing, cooking, writing and sharing for the duration or at least as long as the Lord sees fits. The featured photo is one of an aromatic 'Common' Sage plant. </div><div class="separator" style="clear: both; text-align: center;">Sage, a perennial from the evergreen family, is most prominent in my garden on purpose. It is versatile and delicous to cook with, plus frys to an amazing light crisp, quite unique. Sage has a very 'Musk forward' 'basementy' smell, akin to that of basketball player running drills for 6 hours straight, in the heat of Summer, in a sweater! Even so, I find the actual flavor it imparts to be of a fantastic variety, like a warming spice, bright but subtle, twangy and loud, but with a comforting earthiness. </div><div class="separator" style="clear: both; text-align: center;">Sage is also used around the world to cleanse the space and air around us, both physically and spiritually. Double duty Herb indeed. Sage is also an herb of protection. In an ever changing society, we can use all the protections we can get and for that I am grateful still. I am most appreciative of the journey that you all have chosen to take with me. A celebration is in order. Today's plate is from one such celebration, with a classic grilled lineup. We'll fellowship together. </div><div class="separator" style="clear: both; text-align: center;">Also, <b><i>Happy Father's Day </i></b>to all whom it applies, this plate's for you! </div><div class="separator" style="clear: both; text-align: center;"> Thanks Again for the Love You've shown. </div><br /><div><br /></div><div>*Although I plated the above photo, I did not prepare the food, the burgers were seasoned by my friend La'kesha A. and the Potato Salad is courtesy of Ms. Debra. The chicken was grilled by James T. </div>Denese Smithhttp://www.blogger.com/profile/05072535808066218132noreply@blogger.com0tag:blogger.com,1999:blog-3185279911952499978.post-85016751651258075722023-05-18T16:40:00.005-04:002023-09-28T12:34:00.684-04:00'Who Want Smoke': A Tri-Tip Tale<p></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwjzI9n28mhsHJiu3aqQFBhrwNNgh1FeRKtTbDciCEdTT7akjcxa_HKED_vP4ze4gFb5tQDl5G8ZdGVqis8ZREvU6_Kr6KUwynvAJ-OAMRR2d1faILHaMQIPTG061XUQGjzjqCchpGnlp6HOnAm2bS3kV_PyGu_MuiYZ8nXy8fPM8ss6FGZiF3WBoz/s4000/IMG_20221030_225013810.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="3000" data-original-width="4000" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwjzI9n28mhsHJiu3aqQFBhrwNNgh1FeRKtTbDciCEdTT7akjcxa_HKED_vP4ze4gFb5tQDl5G8ZdGVqis8ZREvU6_Kr6KUwynvAJ-OAMRR2d1faILHaMQIPTG061XUQGjzjqCchpGnlp6HOnAm2bS3kV_PyGu_MuiYZ8nXy8fPM8ss6FGZiF3WBoz/w640-h480/IMG_20221030_225013810.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">My Tri Tip with a visible, prominent smoke ring.<br /><br /></td></tr></tbody></table>I recently received a new toy to add to my culinary arsenal and I'm in Love. An Austin XL by Pit Boss is quite a treat! My first conquest was a Black Angus Tri Tip Roast, which I'd read is a good safe protein to begin with on your Smoker. <div>A Tri Tip Roast, named for its shape with a tapered tip, is a triangular cut of meat from the bottom of the sirloin, a subprime portion. The scientific name for this is the <i>tensor fasciae latae</i> muscle, a part of the thigh. This cut is sometimes confused with the brisket or "picanha, a Brazilian term (a cut that comes from the top of the cow's butt) boasting an amazing fat cap, which helps the protein retain its succulence and unctuousness.</div><div>Tri-tip started gaining its notoriety in Southern California as early as 1915, thusly calling it the <b style="font-style: italic;">California Cut. </b>Other nomenclature includes <i><b>Bottom Sirloin Butt,</b></i> <b><i>Newport Steak,</i></b> <b>Poor Man's Brisket</b> and the<i><b> Santa Maria</b></i>. At first, the tri-tip was used to make ground beef. As the story goes, a man by the name of <b><i>Bob Shutz </i></b>had a hand in bringing this little known cut to the forefront. Instead of grinding it, he prepared this meat in a low oven until Medium Rare( about 45 minutes) and found it to be a quite tender and full of flavor. From then on, he served this cut and other proximal restaurants followed. </div><div> It was especially favored among Military soldiers, who facilitated its popularity, thanks to a fellow named <b><i>Ron </i></b><i style="font-weight: bold;">(Rondo) Brough. Brough was a butcher in the US Army during WWII, whose goal was to establish more portions for the troops, by re-orienting cuts and eliminating scraps. </i>Around the same time, an Oakland, California man by the name of Otto Shaefer Sr. named it "tri-tip" and it stuck. </div><div>An important note about the Tri-tip is that there are two grain patterns on this cut, so it is optimal to cut the protein in half where the grains intersect, then slice individually. This allows for premium servings of the tender and delicious roast to be enjoyed most fully. </div><div>The tri-tip is known in other countries by a host of labels; In France, it is called<i style="font-weight: bold;"> Auguillette boronne, </i>Northern Germany call it <b><i>Burgermeisterstuck or Pastorenstuck. </i></b> Austria refers to the tri-tip as <b><i>Huferchwanz</i></b>, while Southern Germany uses the same name as Bavaria, <b><i>Tafelspitz, </i></b>where its boiled with horseradish. Spain grills it whole and it goes by <b><i>Rabillo de Cadera, </i></b>while Argentina has <b><i>Asado Colita de</i></b> <b><i>Cuadril</i></b> and Brazil <i><b>Maminha. </b></i> Any way you slice it, Tri Tip has truly earned its place in our culinary stories. </div><div>With a little history of the Tri-Tip roast behind us, we can get back to cooking and talking about the one I picked up to Christen my <i><b>Pit Boss Austin XL. </b></i> </div><div>After marinating my protein for several hours, I placed it on the grill, preheated to 375* for the first 10 minutes. After that, I reduced the heat to 325* for another 35 minutes or so, basting with a combination of soy sauce, apple cider vinegar, brown sugar and a scant amount of water. After the temperature reached 145*F on the probe reader, I wrapped it in some butcher paper and set it off the heat to rest, with a couple pats of cultured butter on top. </div><div>I initially planned to use "Boss Hogg" (yeah, I named my grill) for smoking our turkey this past year. This did not come to fruition, but I did get to smoke some amazing chicken parts, that marinated for a couple of hours, to a creation of a blissful, smoky entree. I've also added whole chickens, <span style="text-align: center;">burgers, 'dogs, smoked sausages and ribs. All these items were memorable and disti</span>nct in flavor. I used a combination competition pellet, composed of both Charcoal and Hickory, for a deliciously complex flavor profile. </div><div><br /></div><div><br /></div><div><p></p></div>Denese Smithhttp://www.blogger.com/profile/05072535808066218132noreply@blogger.com0tag:blogger.com,1999:blog-3185279911952499978.post-43583065836543064372023-04-28T14:51:00.001-04:002023-05-01T09:55:36.673-04:00Super Sides: Herbed Spinach Bake<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgBmkwbTM5lN6Hsb2EsoRGOm4O0ajbW4_gSLb1LFK-EmvPCA2sg0a9ldRa-_OyoQBIrtSiOL9h8_SAUiTNtQA-R4zPgM9MxOkH6o7d0IyN0JeHOohD-n8WJBZGRosJJfjRHs-ysNIr5pzbFW-qy6MnQP9UsV7554PGk4j1VBwKjr8VpKT_ZeasqMirI=s4000" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3000" data-original-width="4000" height="480" src="https://blogger.googleusercontent.com/img/a/AVvXsEgBmkwbTM5lN6Hsb2EsoRGOm4O0ajbW4_gSLb1LFK-EmvPCA2sg0a9ldRa-_OyoQBIrtSiOL9h8_SAUiTNtQA-R4zPgM9MxOkH6o7d0IyN0JeHOohD-n8WJBZGRosJJfjRHs-ysNIr5pzbFW-qy6MnQP9UsV7554PGk4j1VBwKjr8VpKT_ZeasqMirI=w640-h480" width="640" /></a></div><div>Right about now, gardens are brimming with green of all sorts. If you're anything like me, you love some good lettuces and micro-greens on a sandwich or tossed in with your salad or sauteed in with other veggies and garnishes for various proteins. Sometimes, we run out of garden pickings for a spell, but fresh frozen veggies are a fantastic and suitable choice too. Frozen veggies are ideally frozen at peak freshness, within hours of coming from the fields, going straight into their processes. This in fact, makes them as fresh as or even fresher than some of our 'fresh' produce that we purchase. It is great for a filling vegetarian meal, without having to change the menu, serving as a double duty dish. </div><div> I was incredibly down when I initially created this, reeling from the loss of one of my sisters, Seargent Terry Lee Holland, who contracted and subsequently passed away from complications with CoVid, while in the hospital having a routine procedure. I am in fact still heavily plauged by the loss of my fellow 'left handed soul sister'. We had an amazingly close kinship and I struggle with the reality of our mortality, completely bummed out. </div><div> I needed to calm my mind on that fateful day, January 28, so I went to the kitchen to try to keep my mind occupied enough to not bawl uncontrollably, as I had all day. I autopiloted my way through the motions of on hand ingredients and staples, arriving at the featured recipe. When I think of this dish, I feel a mix of torrid emotions, mostly sad A.F. With that being said, I have come along as well as expected and I am blessed to have readers to share this news with. </div><div> I acknowledge that we as familes and survivors must go on and it's okay not to forget and to take the time necessary to heal. The day after my sister's Home Going service, my mother's youngest sister passed away. As broken as I was, I know that my mother lost her child, the first loss among her daughters AND her last born sister, so I knew that quantiified the anguish she felt. We were all in the doldrums and needed to try to appear strong for Mom, even though we are but mere scrubs in comparison to her resilience and inner strength. </div><div>At 5'5, 138lbs, our Mom is a behemouth, rooted and grounded by Faith, favored by the Almighty. Her sadness intensified mine and as hard as I try, I cannot hide my tears yet. Yesterday, I called my big sister's phone number, knowing she wouldn't answer, yet hoping she would. The line was devoid of any sound at all, no automated message, no series of beeps, not a thing. I then sent a message, expressing my disbelief in what has happened and how much I love and miss her. Grief. Therapy is advisable, but one must endure. The process is different for each individual, but I'm willing to bet that every person that reads this, can relate on some level. Just last week, my girls' lost their paternal grandfather. It just keeps coming...</div><div> Cooking happens to be one of the ways I would deal with stressors, starting when I was in my early 20's. Since then, my hobby has grown into my profession and passion, I express myself through sharing that passion in my writing and recipe development. Cooking is Therapy, Cooking from the heart is Love, Cooking and sharing is comforting. I find solace in this space we share together. </div><div>The original name for this dish was A Comforting Casserole, but I found that name a little flat, albeit true, at least for my case. I changed the name to be a little more uplifting and inclusive, but it will always be associated with my emotions on the day I created it. I'll just leave this here and I hope it brings you comfort in your time of need, even if the need is simply for a side with lots of green, flavorful and economical, as it did for me. </div><div><br /></div><div>Recipe:</div><div><br /></div><div><br /></div> <p></p>Denese Smithhttp://www.blogger.com/profile/05072535808066218132noreply@blogger.com0tag:blogger.com,1999:blog-3185279911952499978.post-73311135790481142902022-07-30T22:59:00.000-04:002022-07-30T22:59:56.899-04:00Cheddar and Sour Cream Chicken Pasta <p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYEojfp2wi__AsYl2a81PxyJcYWJTFSb6Y94M_G1_Ktnt4Z8SvbJqtbmLr7ysPrtKWlmTxg9lOxw7uXNh9n2-tpTQmhr8Age1TbTTGs4cmvrcfc3__QPBvWm7bKt6uCAqcpvom1rX8B53uequKzFa5-BIINrLbb2HCVzkIXEKtVqejEphiJObC7U79/s4000/IMG_20220713_000006042.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3000" data-original-width="4000" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYEojfp2wi__AsYl2a81PxyJcYWJTFSb6Y94M_G1_Ktnt4Z8SvbJqtbmLr7ysPrtKWlmTxg9lOxw7uXNh9n2-tpTQmhr8Age1TbTTGs4cmvrcfc3__QPBvWm7bKt6uCAqcpvom1rX8B53uequKzFa5-BIINrLbb2HCVzkIXEKtVqejEphiJObC7U79/w640-h480/IMG_20220713_000006042.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br style="text-align: left;" /><span style="text-align: left;"> Looking for a way to spruce up your pasta bakes and solve the issue of having lots of crushed chips, especially after the kids help with carrying the groceries? Voila, enter the dish featured above with an unlikely suspect, Cheddar and Sour Cream Potato Chips. This was a last minute addition to this dish after wanting another element of texture and surprise to liven up an unfancy, but delicious meal on the fly of a weekday in summer. Oftentimes, a surplus of crushed chips can be a hassle and tossing out too many can truly be a substantial waste, depending on how 'crummy' the bag is. </span><div style="text-align: left;"> All my tasters gave their approval and after tasting, had to wipe their smug little smiles off their faces, because they thought I was just grasping at straws, hoping for a hit. The flavors brought on by the Cheddar and Sour Cream Potato Chips are complimentary to the cream cheese and sharp cheddar base of the homemade cheese sauce, that comes together in a flash. </div><div style="text-align: left;"> You don't have to spend a ton of money to elevate a dish, even if it's just a little and with chips. Other than maybe consuing too many on occasion, chips or some sort of crumb topping are a perfect way to jazz up a baked dish and handy to have around; For one, toppings add a nice dimension of texture variance there's so many varieties and two, many homes have some on tap, if your household is anything like mine, especially with this seemingly ravenous behavior brought on by Summer Break, the 'crumbs' will last much longer than the chips themselves! </div><div style="text-align: left;">Paired with other staples like different types of pasta, chicken stock, chicken, block cheese, cream cheese, evaporated milk and of course some boneless/skinless chicken breasts, this meal is quick, easy and CRAZY delicious. Perhaps one of the best parts of this recipe is it's a less meat version, using only about 1 pound of chicken, You never miss a beat because the other ingredients hold their own. Budget friendly, time savvy and delicious make this one pot meal a chicken dinner winner! </div></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">Recipe:</div><div class="separator" style="clear: both; text-align: center;">1 lb. boneless, skinless chicken breast, cut into medium cubes</div><div class="separator" style="clear: both; text-align: center;">1 lb. penne pasta, cooked according to box, until al dente, about 9 minutes, in salted water, drain and run under cold water until cooking stops</div><div class="separator" style="clear: both; text-align: center;">1- 12 oz. can evaporated milk, regular or fat free</div><div class="separator" style="clear: both; text-align: center;">1 1/2 pkg. cream cheese, full fat or reduced</div><div class="separator" style="clear: both; text-align: center;">1 8 oz. block sharp cheddar cheese, grated</div><div class="separator" style="clear: both; text-align: center;">2 cups less sodium chicken stock</div><div class="separator" style="clear: both; text-align: center;">2 tbsp. butter, salted or unsalted</div><div class="separator" style="clear: both; text-align: center;">2 cloves garlic, pressed or finely minced</div><div class="separator" style="clear: both; text-align: center;">2 tsp. onion powder</div><div class="separator" style="clear: both; text-align: center;"> Fresh or Dried Parsley, rough chopped if fresh 1/2 to 1 c. crushed Cheddar and Sour Cream Potato Chips</div><div class="separator" style="clear: both; text-align: center;">Olive oil for drizzling</div><div class="separator" style="clear: both; text-align: center;">SPST ( Salt and Pepper to Suit Taste)</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtAPrsyS9Am3QSC-KSrqX-LXcXmmOFFu8DQNOd-Asz3npa3h8PIx6lnHwuSyh4c8uuUKk1RsAyVS0rhdvWhIreRZ7ptcgFsdSyKuYqJ5dYcCFLxuTHkGIF0R5SyN_uHEk-E_tyeyism8dQwJIyO-duFsfzsRSt1qNSBgrl60EmPaM1MxIaG5m7e9o-/s4000/original_3699a930-1b59-4175-b30b-03bee32b439f_IMG_20220712_234333797.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3000" data-original-width="4000" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtAPrsyS9Am3QSC-KSrqX-LXcXmmOFFu8DQNOd-Asz3npa3h8PIx6lnHwuSyh4c8uuUKk1RsAyVS0rhdvWhIreRZ7ptcgFsdSyKuYqJ5dYcCFLxuTHkGIF0R5SyN_uHEk-E_tyeyism8dQwJIyO-duFsfzsRSt1qNSBgrl60EmPaM1MxIaG5m7e9o-/w640-h480/original_3699a930-1b59-4175-b30b-03bee32b439f_IMG_20220712_234333797.jpg" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">Instructions:</div><div class="separator" style="clear: both; text-align: center;">Preheat oven to 375*F.</div><div class="separator" style="clear: both; text-align: center;">In a large oven safe saucepan over medium high heat, drizzle olive oil 2 turns of the pan and add butter. </div><div class="separator" style="clear: both; text-align: center;">Once butter is melted and making small bubbles, add cubed chicken.</div><div class="separator" style="clear: both; text-align: center;">Cook, moving often after signs of browning evident , then SPST. Turn pieces often until no longer pink, about 7 minutes. Add garlic towards end of browning process. </div><div class="separator" style="clear: both; text-align: center;">Remove chicken from pan as not to overcook, until sauce is made. Set aside and tint with foil, if desired.</div><div class="separator" style="clear: both; text-align: center;">Add chicken stock to pan and bring up to a boil. </div><div class="separator" style="clear: both; text-align: center;">Reduce heat to medium and add evaporated milk and bring back up to a rolling simmer.</div><div class="separator" style="clear: both; text-align: center;">Add cream cheese.</div><div class="separator" style="clear: both; text-align: center;">Stir often and melt cheese, then stir in grated sharp cheddar, onion powder and parsley.</div><div class="separator" style="clear: both; text-align: center;">Stir in pasta and chicken, coating everything well and let simmer for a couple of minutes to heat through again. </div><div class="separator" style="clear: both; text-align: center;">Once heated through, sprinkle with crushed potato chips and place in oven until top shows signs of browning, about 10 minutes. * . </div><div class="separator" style="clear: both; text-align: center;">Makes 8 to 10 servings. </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPHms1ROGM_-0Qkzb-bUni5136L9uvKIho8lHN2EgdrOf98oXzUN-0SxJ6-SSk-xte068B1KxHOjuFCamrCz-d2qFdaJmVYNCdSzX3Gg33m2WE-BdC_N3FSitMrf2eguuRFjsfuh_efGasshlnhlVhLpqsCQmleAKAb7dv2UwP8yBWtQFWRR5YFFfL/s4000/IMG_20220713_000003260.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3000" data-original-width="4000" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPHms1ROGM_-0Qkzb-bUni5136L9uvKIho8lHN2EgdrOf98oXzUN-0SxJ6-SSk-xte068B1KxHOjuFCamrCz-d2qFdaJmVYNCdSzX3Gg33m2WE-BdC_N3FSitMrf2eguuRFjsfuh_efGasshlnhlVhLpqsCQmleAKAb7dv2UwP8yBWtQFWRR5YFFfL/w640-h480/IMG_20220713_000003260.jpg" width="640" /></a>*If contents of pan are hot enough, you may just turn on the broiler to high. </div><div class="separator" style="clear: both; text-align: center;">It will brown rather quickly, so be sure to keep a close eye on it.</div><div><p></p></div>Denese Smithhttp://www.blogger.com/profile/05072535808066218132noreply@blogger.com0tag:blogger.com,1999:blog-3185279911952499978.post-70017249350649325872022-07-07T20:12:00.001-04:002022-07-07T20:14:01.735-04:00Easiest Chicken and Broccoli Lasagna<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhf3VI44cnsVvH_2VeOAy8VAtzjzSHaWJHGNRJaaF4fGKPhjwpwLfN0WsM0rEYxBCyeZinHJGLmmP6i0nkN0TSsVFits9NEdw8XqqGWjTd2Hx8NfkT63JbKg91aHRH107Pf_QbLDymsYtD2V2G7HJ9V-DNd4Nrn5Rsco9KOGrbpNqK42frg1jEruzxG/s3329/IMG_20220618_004454681~2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2719" data-original-width="3329" height="522" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhf3VI44cnsVvH_2VeOAy8VAtzjzSHaWJHGNRJaaF4fGKPhjwpwLfN0WsM0rEYxBCyeZinHJGLmmP6i0nkN0TSsVFits9NEdw8XqqGWjTd2Hx8NfkT63JbKg91aHRH107Pf_QbLDymsYtD2V2G7HJ9V-DNd4Nrn5Rsco9KOGrbpNqK42frg1jEruzxG/w640-h522/IMG_20220618_004454681~2.jpg" width="640" /></a></div><div><br /></div>This post is inspired by a photo posted on one of my longtime friend's feed, one that he had stumbled upon himself. I happened to be scrolling, the dish caught my eye and I knew preparing it for my family, was in our near future. It looked delicious. There was a recipe posted, but I found it to be lacking and vague in some areas. I decided to write my own. The dish came out wonderfully and the teens approved, which helped it make the cut of recipes I can enjoy sharing with you. <div>Dishes like this one are good for saving money, without compromising on quality and flavors. With inflation at a 40 year high, making the most of simple ingredients can really save the day. I hope your crew enjoys this take on Chicken and Broccoli Lasagna as much as my brood and I did!</div><div><br /></div><div><br /></div><div><b><i>Recipe:</i></b></div><div>12 oz. Oven ready Lasagna Noodles</div><div>4 c. fresh, (trimmed and cut in half) or frozen broccoli florets, thawed, rinsed (if fresh, steamed over boiling salted water for 5 minutes, covered, then shocked in cold water and drained)</div><div>2 lb. boneless, skinless chicken breasts, chilled and cut into small cubes or pieces and brined*</div><div>4 Tbs. Parmesan, Garlic and Basil Seasoned butter, plus 4 tbs. Butter, Salted or Unsalted ( I used Great Value brand from Walmart)</div><div>2/3 c. green onion, thinly sliced, white and green parts</div><div>1/3 c. Vidalia onion, chopped</div><div>4 cloves garlic, grated</div><div>1 pinch red pepper flakes, optional</div><div>1 pinch nutmeg, optional</div><div>2 sprigs dried thyme or 1 tsp. of ground version</div><div>1 tsp. onion powder</div><div>2 Tbs. fresh parsley, rough chopped</div><div>1 c. low sodium chicken stock</div><div>1 c. 2 % milk</div><div>2/3 c. heavy cream</div><div>2 Tbs. AP flour</div><div>2/3 c. Ricotta Cheese</div><div>4 c. Italian blend shredded cheese or to taste</div><div>Olive Oil for drizzling</div><div>SPST ( <b><i>S</i></b>alt and <b><i>P</i></b>epper to <b>S</b>uit <b><i>T</i></b>aste)</div><div><br /></div><div><b><i>Directions:</i></b></div><div>Preheat oven to 375*. </div><div>In a large medium to large pan over medium high heat, melt butters and add a turn of the pan of olive oil.</div><div>Add onions cook, stirring often, until fragrant and translucent, about 6 minutes.</div><div>Add chicken, garlic, thyme sprigs and SPST.</div><div>Cook until chicken is no longer pink, about 8 minutes.</div><div>Reduce heat to medium.</div><div>Sprinkle in flour and cook for another 2 minutes. Remove stalks of thyme.</div><div>Add chicken stock and bring up to a boil to thicken the stock and begin the base for the sauce, all in one pan. </div><div>Over medium heat, stir in milk, blend well, then add cream and nutmeg.</div><div>Simmer for several minutes to marry the flavors, about 5 minutes.</div><div>Add parsley, pepper flakes and onion powder, stir.</div><div>Stir in Ricotta and fold in broccoli and 1 c. Italian cheese blend.</div><div>SPST.</div><div>Turn off heat source.</div><div><b><i>Assembly:</i></b></div><div>In a large casserole or baking dish 11x13 or close to it, drizzle with olive oil and coat bottom and sides or cooking spray.</div><div>Start with about 1 1/2 cup of filling, spread across bottom of dish to anchor the first set of lasagna noodles.</div><div>Sprinkle with a scant amount of cheese and overlap noodles across filling, using 5 to 6.</div><div>Add more scant cheese and add about 1/3 of remaining filling.</div><div>Spread accordingly and sprinkle light cheese.</div><div>Add 5 to 6 more lasagna noodles, overlapping as needed.</div><div>Repeat layering again, then ending with filling on top with no noodle covering.</div><div>Add remaining cheese and drizzle with olive oil.</div><div>Cover tightly with foil and bake until lasagna noodles are tender, about 45 minutes.</div><div>Remove covering and bake for another 5 to 10 minutes until golden. </div><div>Let stand for about 10 minutes before serving, now is a good time to throw the store bought garlic bread in the oven!</div><div>Makes 10 to 12 servings+</div><div>Serve Shaved or grated Parmesan Cheese on the side, (truffle oil is good too)</div><div><br /></div><div><br /></div><div><br /></div><div>*I like to brine my chicken before using in recipes, but that is at your personal discretion, it certainly enhances the moisture levels and flavor, plus tenderizes in a wonderful way.</div><div>To brine, simply add the cubed chicken to a bowl, fill with enough salt water 3 Tbs. to cover by 2x and let stand for about 15 minutes. After 15 minutes, drain and rinse several times under cold running water, drain, pat dry and it's ready to go. Don't worry, the chicken won't soak up a lot of saltiness, most is washed and drained away. </div><div><br /></div><div><br /></div><div><br /></div><div><br /></div>Denese Smithhttp://www.blogger.com/profile/05072535808066218132noreply@blogger.com0tag:blogger.com,1999:blog-3185279911952499978.post-5426880839772591152022-07-06T19:40:00.002-04:002022-07-07T12:03:34.526-04:00Mizumi: Japanese Bistro, Mm Mm Mmm<p></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5Xuy4JDdpo6RvL_wNXih4FAANaKN0yeBs_pn2VnL2HG6roExi2HIPdUuzDGtO3IPAMU_2NlzAYAg8IpqEXyTFXCRAcC-xV0ocyYJHnx8FuqIRlU8tiXnGAyzeDtPR61k4HH8nkUyd8GSP21VzZlY62nnEoxJsncuzmfnu2dxkiZGazNkD4q5nh8VX/s4000/IMG_20220610_182131962.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="3000" data-original-width="4000" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5Xuy4JDdpo6RvL_wNXih4FAANaKN0yeBs_pn2VnL2HG6roExi2HIPdUuzDGtO3IPAMU_2NlzAYAg8IpqEXyTFXCRAcC-xV0ocyYJHnx8FuqIRlU8tiXnGAyzeDtPR61k4HH8nkUyd8GSP21VzZlY62nnEoxJsncuzmfnu2dxkiZGazNkD4q5nh8VX/w640-h480/IMG_20220610_182131962.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Tonkatsu Ramen Bowl, Mizumi<br /><br /><span class="w8qArf" face="Roboto, arial, sans-serif" style="background-color: white; color: #202124; font-size: 14px; font-weight: bolder; text-align: left;"><a class="fl" data-ved="2ahUKEwjd2vCnr-X4AhUBEFkFHTKiB0sQ6BN6BAh5EAI" href="https://www.google.com/search?rlz=1CAWPBA_enUS963&sxsrf=ALiCzsbu9uZ4jUSCibKuxmrCx1Yrt1fR5g:1657148521862&q=mizumi+japanese+bistro+address&ludocid=13362783868246091162&sa=X&ved=2ahUKEwjd2vCnr-X4AhUBEFkFHTKiB0sQ6BN6BAh5EAI" style="-webkit-tap-highlight-color: rgba(0, 0, 0, 0.1); color: #202124; outline: 0px;">Address</a>:</span><span class="LrzXr" face="Roboto, arial, sans-serif" style="background-color: white; color: #202124; font-size: 14px; text-align: left;">1125 Main St, <br />Lynchburg, VA 24504<br /><br /></span></td></tr></tbody></table>This place is AHmazing. We can't wait to go back. Words cannot truly describe the experience, you really have to see for yourself. We attended the premiere<div> of Jurassic Park: Dominion at Regal Cinemas in River Ridge Mall, which was most delightful, followed by our 'Cherry on Top' dinner at this fabulous bistro, with a wealth of unique and sapid dishes.<div><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCWbBpY2sZl2Taw1eW_mE73yPppYg2XDf4_Ybx8uervqBNHucmSdAQ288muQ5qG3T_566ZhHn-or_d4DSo2Qjyvj6lgIEZJ8_SRCOPuaAMEQDNJrWVVGFcWQhRDLhO8v32lDDTrozqws2pVRnV0rrrgSAx4xSRUs0Rg_okvLOjsasaPPEFQrj-RZXR/s4000/IMG_20220610_182427114_HDR.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="3000" data-original-width="4000" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCWbBpY2sZl2Taw1eW_mE73yPppYg2XDf4_Ybx8uervqBNHucmSdAQ288muQ5qG3T_566ZhHn-or_d4DSo2Qjyvj6lgIEZJ8_SRCOPuaAMEQDNJrWVVGFcWQhRDLhO8v32lDDTrozqws2pVRnV0rrrgSAx4xSRUs0Rg_okvLOjsasaPPEFQrj-RZXR/w640-h480/IMG_20220610_182427114_HDR.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Hibachi Steak and Vegetables, Mizumi</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYpGa3_im3guUTHdXa9U7MUCosCo0ZgLbd1BEG3iiib3K0-CiKV19_xW4FfUmd2aFj4SaZI_emAoawZC_OsD8m0ETyYdvLt-d1t4ZukUfeGoq1EZHHk3K4KP41bxrsa5TJcQ8A4TY2G7MPXo5_tVBn_hfv-m-z8AOmXxMy43F4GrxgxwiEOeg-xmXM/s4000/IMG_20220610_182348609_HDR.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="3000" data-original-width="4000" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYpGa3_im3guUTHdXa9U7MUCosCo0ZgLbd1BEG3iiib3K0-CiKV19_xW4FfUmd2aFj4SaZI_emAoawZC_OsD8m0ETyYdvLt-d1t4ZukUfeGoq1EZHHk3K4KP41bxrsa5TJcQ8A4TY2G7MPXo5_tVBn_hfv-m-z8AOmXxMy43F4GrxgxwiEOeg-xmXM/w640-h480/IMG_20220610_182348609_HDR.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Chicken Karaage Curry, Mizumi Japanese Bistro</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7gK2lI_J5jXrp9SQkmvh2PocvqKODeUpaLVvn7DPzNeLhReY4_JOE99bVfwJAWVjVhCGydSB_2LqGA4gasj71WjP4NoZEM67ir2zU6A37UqAjQAUVdQBlybx3zHBsAF9vdu5p5bhC3_yf--ab6ho3ThBRR-jl-QRcQQjM0V6kxeDR8EijHa4-zt2T/s4000/IMG_20220610_181606303.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="3000" data-original-width="4000" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7gK2lI_J5jXrp9SQkmvh2PocvqKODeUpaLVvn7DPzNeLhReY4_JOE99bVfwJAWVjVhCGydSB_2LqGA4gasj71WjP4NoZEM67ir2zU6A37UqAjQAUVdQBlybx3zHBsAF9vdu5p5bhC3_yf--ab6ho3ThBRR-jl-QRcQQjM0V6kxeDR8EijHa4-zt2T/w640-h480/IMG_20220610_181606303.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Gyoza Dumplings, Mizumi Japanese Bistro</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgs7Lxi6rAp4dmAmcLjzd25rQysZA3gLWd-ghPzL5h8cxwtdwjU-3g-yZc_L_ZO1sSGZO1P6y9IH6sNN_cHaFjJSUzAtBMO9_no_u3iC-GLpn1jZ3fpeS_JNY77OWQn4zxY8C17rGCnRZ-dkwOezT24GWCz-7ZEKKwCFzsbAFnQ_nAWi7n-JfXWoD0Z/s4000/IMG_20220610_181615979_HDR.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="3000" data-original-width="4000" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgs7Lxi6rAp4dmAmcLjzd25rQysZA3gLWd-ghPzL5h8cxwtdwjU-3g-yZc_L_ZO1sSGZO1P6y9IH6sNN_cHaFjJSUzAtBMO9_no_u3iC-GLpn1jZ3fpeS_JNY77OWQn4zxY8C17rGCnRZ-dkwOezT24GWCz-7ZEKKwCFzsbAFnQ_nAWi7n-JfXWoD0Z/w640-h480/IMG_20220610_181615979_HDR.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Pork Belly Buns, Mizumi Japanese Bistro</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgUFeNfaBirnthbkdOxS0VTUdKCx8xv4MSSFtDDN3r24Ls0AYNCL7SsRffV-iF42-AKfdZv0oppcKFoCZpzvHdOHuDkbn-87W9IWEjj53My06hqamB-pj54v7VSbJ8rr-zVoqy9SgsiaiX58YAIf2MdKqIhvUdLFDoXNHdCCjK8xWhAYmtMnsAMIsO/s4000/IMG_20220610_181424857_HDR.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="3000" data-original-width="4000" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgUFeNfaBirnthbkdOxS0VTUdKCx8xv4MSSFtDDN3r24Ls0AYNCL7SsRffV-iF42-AKfdZv0oppcKFoCZpzvHdOHuDkbn-87W9IWEjj53My06hqamB-pj54v7VSbJ8rr-zVoqy9SgsiaiX58YAIf2MdKqIhvUdLFDoXNHdCCjK8xWhAYmtMnsAMIsO/w640-h480/IMG_20220610_181424857_HDR.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Amber Mango Milk Teas, Mizumi Japanese Bistro</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwd1sIEK-a1Eg1tNizyAYU2R-7dfq4msCw5zNfRZgMud2Q0yvu5ritqcepcVmAvsYd069BmkDQPTCvpEFNfukkgP9bjPhkphLqFAWhP8MvukSWOrQmMMC3VaNKVGoNmpJZSS3UrPGg9BWT3t0TBwQ_rMjOpIiHwXddYYyFjWb9Z4vVMGW0hWINuCJ6/s4000/IMG_20220610_182342753_HDR.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="3000" data-original-width="4000" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwd1sIEK-a1Eg1tNizyAYU2R-7dfq4msCw5zNfRZgMud2Q0yvu5ritqcepcVmAvsYd069BmkDQPTCvpEFNfukkgP9bjPhkphLqFAWhP8MvukSWOrQmMMC3VaNKVGoNmpJZSS3UrPGg9BWT3t0TBwQ_rMjOpIiHwXddYYyFjWb9Z4vVMGW0hWINuCJ6/w400-h300/IMG_20220610_182342753_HDR.jpg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Chicken Karaage Curry, Mizumi Japanese Bistro</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhS_NK6UcHQprlRMD3fGMzBx-Ji0G1tJ1bMSBQetCrMSRRRtSq9KSCoh-Hr8D5gXkNKWbs8OcvosXyw-pVwKbeFK3xtbwRhCulcIzaJZxibnlQpUg9pZZo-wVwi74Mw0b_XEd0S4QAhkKTfdOGRZZDvYpxetY-58PrFtNVOO941cIqquA01xpZlr11f/s4000/IMG_20220610_181602590.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="3000" data-original-width="4000" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhS_NK6UcHQprlRMD3fGMzBx-Ji0G1tJ1bMSBQetCrMSRRRtSq9KSCoh-Hr8D5gXkNKWbs8OcvosXyw-pVwKbeFK3xtbwRhCulcIzaJZxibnlQpUg9pZZo-wVwi74Mw0b_XEd0S4QAhkKTfdOGRZZDvYpxetY-58PrFtNVOO941cIqquA01xpZlr11f/w400-h300/IMG_20220610_181602590.jpg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"> Gyoza Dumplings, Mizumi Japanese Bistro</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAXmwqF2lfKvNV9kJ7n4omz623-YGA2a2Z7lqs9_jeYoDl1h7EBbi04NgcJmCX0ixSM1pTmKGWGXVGLvWDAtsamKmBXB8Lwxk_vg9Q8DynUxlCw82NSQn3hunA-b6ffFoHg9RlShRxARCwRiOVgTR5DpZWzFqQ3196Nk2MIu6xhKmFSFx7IVCzjzm4/s4000/IMG_20220610_181457968_HDR.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="3000" data-original-width="4000" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAXmwqF2lfKvNV9kJ7n4omz623-YGA2a2Z7lqs9_jeYoDl1h7EBbi04NgcJmCX0ixSM1pTmKGWGXVGLvWDAtsamKmBXB8Lwxk_vg9Q8DynUxlCw82NSQn3hunA-b6ffFoHg9RlShRxARCwRiOVgTR5DpZWzFqQ3196Nk2MIu6xhKmFSFx7IVCzjzm4/w640-h480/IMG_20220610_181457968_HDR.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><br /></td></tr></tbody></table> The staff is cordial and inviting. Shoutout to some great service and proficient kitchen staff.<p></p></div><div>Experience the bright, rich, fresh and charmingly complex flavor profiles of Mizumi Japanese Bistro, you will certainly be blown away and endrenched with WOW! </div></div>Denese Smithhttp://www.blogger.com/profile/05072535808066218132noreply@blogger.com0tag:blogger.com,1999:blog-3185279911952499978.post-61395629566269480422022-07-06T00:03:00.002-04:002022-07-06T22:01:55.670-04:00Casserole Cassanova: Easy Cheesy Turkey and Stuffing Bake<p></p><div style="text-align: center;"><span style="font-size: medium;"> </span></div><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_bORxBPueCo19SHdfKA2dlkVbCfr4YR_XMVVsCaZ0UadbfhJr-H6v7_3SIL6qprjk6weYlfdcE3D14cOj6m6kSZzgaJTPf_trVRykNWFRFq2hBwybewMAMHOR8DhEP_miOvmJaOx7SnDT9nZyWT-ZLPO1xI88AqmNou5w-410ZJ_L4VVTEUvg5FRx/s4000/IMG_20220629_235812729.jpg" style="margin-left: auto; margin-right: auto;"><span style="font-size: medium;"><img border="0" data-original-height="3000" data-original-width="4000" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_bORxBPueCo19SHdfKA2dlkVbCfr4YR_XMVVsCaZ0UadbfhJr-H6v7_3SIL6qprjk6weYlfdcE3D14cOj6m6kSZzgaJTPf_trVRykNWFRFq2hBwybewMAMHOR8DhEP_miOvmJaOx7SnDT9nZyWT-ZLPO1xI88AqmNou5w-410ZJ_L4VVTEUvg5FRx/w640-h480/IMG_20220629_235812729.jpg" width="640" /></span></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-size: medium;">Cheesy Turkey and Stuffing Bake<br /><br /><br />I appreciate finding ways to save a buck or two and this recipe is one that can deliver. I came up with this on a basic night, where I didn't have a plan and let the available ingredients lead. I ran across some ground turkey in the supemarket's frozen section for only $2 per l lb. roll. With some other on hand ingredients, this dish became a quick hit and scored two thumbs up from my crew. <br />Prep is easy and the reward of satisfied tummies puts my mind at ease and leaves more money for all the other skyrocketing prices. Everyone, no matter what walk of life, likes to save money and this recipe fits the bill. Check out your local grocers' frozen meats department sometime, you may be surprised what deals lie in wait. <br />I recently gifted myself with another induction tool, equipped with a steamer and even a partial pressure cooker mode, serving the purposes including Wok, steamer, deep fry, light pressure, boil, <b><i>decoction</i></b>, hotpot, stir fry, the whole nine yards, it's put out by a company called Tiborang and comes in some pretty cool colors! It has become a star in my kitchen already. In case you were wondering, <b><i>Decoction </i></b>is the process of extracting essence, flavor and nutrients from herbs and such, usually by means of boiling and has been around for thousands of years in Chinese Culture. You can check out the official website by scanning the QR code below, Love is definitely in the air with this welcome addition to your kitchen accessories lineup!<br /><br /></span><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOr3BFOv1Lgbc7qbKOObp15u80EeIHGX7YHkwBK15D7Aq6pTDklfJgqRkEPr4wSGInj5UKYCtQXOcwjDsAdmxIfZhXxWLlzxVs4M-4Fzk5O1uzVS7lhH0S0crNrqgYd7mUGdnlFHwwOFTfEt7v1Vdr-tdOWesMTP1EDxmyZNz-kugZb1Fes3RY2YI0/s530/qrcode_www.tiborangworld.com.png" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: medium;"><img border="0" data-original-height="530" data-original-width="530" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOr3BFOv1Lgbc7qbKOObp15u80EeIHGX7YHkwBK15D7Aq6pTDklfJgqRkEPr4wSGInj5UKYCtQXOcwjDsAdmxIfZhXxWLlzxVs4M-4Fzk5O1uzVS7lhH0S0crNrqgYd7mUGdnlFHwwOFTfEt7v1Vdr-tdOWesMTP1EDxmyZNz-kugZb1Fes3RY2YI0/s320/qrcode_www.tiborangworld.com.png" width="320" /></span></a></div><span style="font-size: medium;"><br /></span><div class="separator" style="clear: both; text-align: center;"><span style="font-size: medium;">The following recipe is along the Southern Comforts line and I actually used this awesome pan for baking as well. I would highly recommend covering the handle with foil to prevent any overt heat damage to its gorgeous paint job, by way of blistering or discoloration. Additionally, the handle can be easily removed to eliminate that issue completely, especially if you use dual methods of cooking in one meal.</span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: medium;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: medium;">Recipe:</span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: medium;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: medium;">2 lb. ground turkey breakfast sausage</span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: medium;">1 medium onion, small diced</span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: medium;">2 cloves garlic, pressed or finely minced</span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: medium;">3 oz. sliced pepperoni, julienned</span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: medium;">3 c. herb stuffing</span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: medium;">1 14 oz. can sliced carrots, drained</span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: medium;">1 tsp. Mushroom Soy Sauce or to taste</span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: medium;">1 pinch of red pepper flakes, optional</span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: medium;">1/4 c. fresh parsley, rough chopped</span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: medium;">1 1/2 c. chicken stock</span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: medium;">2 c. shredded Colby and Monterey Jack cheese blend</span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: medium;">Olive Oil for drizzling</span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: medium;">SPST ( Salt and Pepper to Suit Taste)</span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: medium;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: medium;">Directions:</span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: medium;">Preheat oven to 375*F.</span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: medium;">Starting with the pepperoni, render and brown over medium high heat, about 5 minutes.</span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: medium;">Add the onion and garlic and cook until onions are transluecent and softened, about 7 minutes.</span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: medium;">Add the turkey sausage and brown, about 8 minutes.</span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: medium;">Once the turkey is browned and cooked through, drain of excess oil.</span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: medium;">Once back in the pan, add chicken broth and bring up to a boil for several minutes.</span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: medium;">Add mushroom soy and red pepper flakes and stir.</span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: medium;">SPST.</span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: medium;">Add half of the herb stuffing and bring back up to a boil. </span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: medium;">Reduce heat to medium and continue to cook for about 5 minutes.</span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: medium;">Fold in carrots and parsley and stir until evenly distributed.</span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: medium;">The mixture will appear almost soupy, but this is fine, the stuffing will absorb the remaining moisture during baking.</span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: medium;">Remove from heat and sprinkle the top of turkey mixture with the remaining stuffing cubes and then the cheese blend.</span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: medium;">Bake in oven covered for about 20 to 25 minutes, give or take, until cheese is melted.</span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: medium;">Remove top or covering from cooking vessel.</span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: medium;">Turn on broiler to high and brown top for a fabulous finish. </span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: medium;">Let stand for 5 minutes before serving.</span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: medium;">Makes about 10 servings.</span></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><br /></td></tr></tbody></table><div style="text-align: center;"><br /></div> <p></p>Denese Smithhttp://www.blogger.com/profile/05072535808066218132noreply@blogger.com0tag:blogger.com,1999:blog-3185279911952499978.post-7126948418901619132022-06-25T02:57:00.002-04:002022-07-01T11:55:30.676-04:00 Humble Pies<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlXDgLAjIlcWX41ZCA8yuJvgfy7jU5A8aP5WPwBzv0N5rkAe9T4QxMHkgP9LTvHQ7PoNyhnkSYZLuPF1neR9ykSyytyHWWDu-biZlhWJvoBNIGm23ArhN7vU-u5OACtV1j4lIf625v3eQpESZDkxuZ-RiARPOH-OqAXwymgGpkcBExqRQr5NAM2Y3Q/s3521/IMG_20220523_001640521.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1530" data-original-width="3521" height="278" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlXDgLAjIlcWX41ZCA8yuJvgfy7jU5A8aP5WPwBzv0N5rkAe9T4QxMHkgP9LTvHQ7PoNyhnkSYZLuPF1neR9ykSyytyHWWDu-biZlhWJvoBNIGm23ArhN7vU-u5OACtV1j4lIf625v3eQpESZDkxuZ-RiARPOH-OqAXwymgGpkcBExqRQr5NAM2Y3Q/w640-h278/IMG_20220523_001640521.jpg" width="640" /></a></div><br /> Ever wonder how Mickey D's get their apple pies so crispity and bumpy on the outside? I think I can help you with that. The extra texture on the outside is created by dipping the turnover or pie in water before frying. Of course, make sure there is no excess and maybe even use a spray bottle, so you won't super saturate the crust and/or cause a dangerous interaction between the oil and water. Make no mistake, Oil and Water do not mix, especially when it comes to flash/deep frying. <div>NEVER try to put out a grease fire with water, EVER. Use a dry substance like baking soda or salt for flare ups involving oils , to starve the flame of a necessary element, Oxygen. Under these circumstances, the minimal amount of moisture on the outside of the pie will have an immediate reaction with oil, but will dissipate as quickly as it ensues. Safety first and you too can get the textured crunch to your turnovers and hand pies, your tasters will want to know your secret, but It's okay if you save it for yourself. You're Welcome! <p></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixcFIWivp8aVmfjaTgQsg-ONl1hT-eejRAEG7T3dsrzvBwvvMBbMGHbMwGUqjtO1PiluJLO5l2E01Hx4uALyNyCDWVe063ICOC-MumhcthhHVa5TxHcpVwvV7lnm3rQtdAnJhEnWRVaolOQ3t4l7KoJ-mlGvedRaKzP_Srl5eKNZkKJwNT_8bcZBR7/s4000/IMG_20220523_001145388.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3000" data-original-width="4000" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixcFIWivp8aVmfjaTgQsg-ONl1hT-eejRAEG7T3dsrzvBwvvMBbMGHbMwGUqjtO1PiluJLO5l2E01Hx4uALyNyCDWVe063ICOC-MumhcthhHVa5TxHcpVwvV7lnm3rQtdAnJhEnWRVaolOQ3t4l7KoJ-mlGvedRaKzP_Srl5eKNZkKJwNT_8bcZBR7/w640-h480/IMG_20220523_001145388.jpg" width="640" /></a></div><br /><p><br /></p></div>Denese Smithhttp://www.blogger.com/profile/05072535808066218132noreply@blogger.com0tag:blogger.com,1999:blog-3185279911952499978.post-83872089877417786122022-06-21T00:01:00.003-04:002022-06-21T10:02:46.680-04:00Sandwich Purses<p></p><div class="separator" style="clear: both; text-align: center;"><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXMItQcZw5aPGmERobIH-tpuOGuxioZXWUm48ZN4_Jp2th_5BiJSUuZyS01sYfkM6xJ5xsRl4-SuUIsepXwCJvUiVsMjnPJQwXgXaJ7ZmS02zQPpHd0qrBe3dCc1oG0qo1CqoRGSHjzhvm5HN1p_3dAD-l-gyRxql_u4aE8w4UBm6rxRcJ6hfSA4Fn/s4000/IMG_20220613_023324605.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="3000" data-original-width="4000" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXMItQcZw5aPGmERobIH-tpuOGuxioZXWUm48ZN4_Jp2th_5BiJSUuZyS01sYfkM6xJ5xsRl4-SuUIsepXwCJvUiVsMjnPJQwXgXaJ7ZmS02zQPpHd0qrBe3dCc1oG0qo1CqoRGSHjzhvm5HN1p_3dAD-l-gyRxql_u4aE8w4UBm6rxRcJ6hfSA4Fn/w640-h480/IMG_20220613_023324605.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Sandwich Purse with Italian Meats made with a Tomato Basil Wrap</td></tr></tbody></table><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">Making a "Sandwich Purse" can be as easy as one, two, three using giant sized tortilla wraps,especially the Tomato Basil version, your favorite sandwich fillings, cheeses and an 8 inch, nonstick pan. I came up with these delectable and satisfying gems, feeling the need to make sure I utilized my wraps while they were still super fresh. I found these at our new Chef's Store, which recently opened in Lynchburg, a good 25 minute drive from our home. I'd been super excited about its opening and this was my first visit.</div><div class="separator" style="clear: both; text-align: center;"> I was like a kid in a candy store, with all the variety, the massive vegetable cooler and the equally massive meats cooler, tremendous array of fresh frozen food items, plus thousands of square footage of just about any and everything a chef, restaurant, homecook, snack shop, foodie or gourmand could appreciate. I loved it!! I walked away with two new sheet pans, Champagne vinegar, a 5 pound bag of Cavatappi Pasta, 5 pounds of Pepper Jack Cheese cubes, English cucumbers, plus, flour tortillas for burritos, grapes and Pita Bread! Mind you, this was just in the 15 minutes before closing time, which is 6 p.m. The prices were within my very reasonable range and the ingredients are interchangable, so it was quite a deal at around 40 bucks. </div><div class="separator" style="clear: both; text-align: center;">Sandwich Purses can be made with breakfast, lunch and dinner items and the technique is the same for whichever theme you desire, cooking necessary ingredients before adding is the main key. </div><div class="separator" style="clear: both; text-align: center;">The top featured photo contains deli sliced Italian meats and two cheeses, with a sprinkle of Candied Cranberries and Pecans, the ones used in salads, for added tartness and tanginess with a subtle, sweet, nutty crunch and fresh chunks of tomato. </div><div class="separator" style="clear: both; text-align: center;">Recipe:</div><div class="separator" style="clear: both; text-align: center;">Large Tomato Basil Wraps</div><div class="separator" style="clear: both; text-align: center;">Your favorite ingredients, if raw, cooked</div><div class="separator" style="clear: both; text-align: center;">Your favorite cheeses, 2 kinds is ideal, one type shredded</div><div class="separator" style="clear: both; text-align: center;">Butter, Margarine, EVOO or Nonstick Spray</div><div class="separator" style="clear: both; text-align: center;">Fresh Veggies, cut small, placed on paper towels if too juicy</div><div class="separator" style="clear: both; text-align: center;">8 inch Nonstick Skillet</div><div class="separator" style="clear: both; text-align: center;">Directions:</div><div class="separator" style="clear: both; text-align: center;">Place the skillet on heat source at medium. Add a small portion about 1/2 tsp or Butter, Olive etc. Melt.</div><div class="separator" style="clear: both; text-align: center;">Fit Wrap into the pan and press into the shape of pan.</div><div class="separator" style="clear: both; text-align: center;">After about 1 minute or two, start with a slice of cheese, halved and placed on opposite sides.</div><div class="separator" style="clear: both; text-align: center;">Layer, starting with the proteins, loosely positioned.</div><div class="separator" style="clear: both; text-align: center;">Add desired veggies.</div><div class="separator" style="clear: both; text-align: center;"> Add remaining cheese slice, halved and place opposite first slices</div><div class="separator" style="clear: both; text-align: center;">With a rubber spatula, start pressing wrap down and towards the center of the pan.</div><div class="separator" style="clear: both; text-align: center;">Hold down folded down portion and with another tool, flip the Purse over, so that the folded seams are now on the bottom. </div><div class="separator" style="clear: both; text-align: center;">Press down for several seconds, then allow Purse to brown for about 1 1/2 2 minutes.</div><div class="separator" style="clear: both; text-align: center;">Carefully remove from pan and onto cutting surface to halve or leave whole. </div><div class="separator" style="clear: both; text-align: center;">Let stand for about 2 minutes before handling.</div><div class="separator" style="clear: both; text-align: center;">Purse will be hot. </div><div class="separator" style="clear: both; text-align: center;">Make as many as needed and enjoy.</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_au8KMskL5K9GLsXC9yxELWcrc_AUAvRpdAp5pgUF6UxwJ7s3YZd3TLCJLaM9FjQv7awhAFB2Darpgsl9iN0jBI_spv7ybQihlY6KB9MybUa8yXHjq6-uyZEk-23orTQkRanjuJCTW24Efon8AEgafDt7aEP2tf3tf6vtHw2R65wLg6CO_O1_ivmo/s4000/IMG_20220613_030147589.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="3000" data-original-width="4000" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_au8KMskL5K9GLsXC9yxELWcrc_AUAvRpdAp5pgUF6UxwJ7s3YZd3TLCJLaM9FjQv7awhAFB2Darpgsl9iN0jBI_spv7ybQihlY6KB9MybUa8yXHjq6-uyZEk-23orTQkRanjuJCTW24Efon8AEgafDt7aEP2tf3tf6vtHw2R65wLg6CO_O1_ivmo/w400-h300/IMG_20220613_030147589.jpg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Sandwich Purse with Italian Meats, halved</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwNly0lWoVQXkckFbQRvFIEd-ZGv5BXh8P11DG5BDz9WXqwUxvK0ljAuhTl-zBNrju2HWMtfmDRroxO4vUR4ZgIpTnolxpkelL5BY_CBVBrJc--HOR9mrum38NrABHiGcrnnYXIwROf3QVjVpSBcMUb3dsFNvg5_QmnCUAOT8imMNYkkFyWGdts6VO/s4000/IMG_20220613_023437016.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="3000" data-original-width="4000" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwNly0lWoVQXkckFbQRvFIEd-ZGv5BXh8P11DG5BDz9WXqwUxvK0ljAuhTl-zBNrju2HWMtfmDRroxO4vUR4ZgIpTnolxpkelL5BY_CBVBrJc--HOR9mrum38NrABHiGcrnnYXIwROf3QVjVpSBcMUb3dsFNvg5_QmnCUAOT8imMNYkkFyWGdts6VO/w400-h300/IMG_20220613_023437016.jpg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Truff® Hot Sauce is a great addition for dipping your Sandwich Purses!</td></tr></tbody></table><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLedUNcw8xQ3zcYxUwAhth8JgESZvU6Zx59D7LYjqIfP6-OJOMpltkP9EG4lux-vRHyWA3XIpUgxqfa0TFSbrX2pCd5LGIFiEt0iyX6C7iVfas6AUNpgWutetvTIquHgp5sMOGqtgqgUnVz4K6MD9_jBipRi3IiU4ETPkq0iHQPPe_Q8BXZfajzYP2/s4000/IMG_20220613_023212028.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="3000" data-original-width="4000" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLedUNcw8xQ3zcYxUwAhth8JgESZvU6Zx59D7LYjqIfP6-OJOMpltkP9EG4lux-vRHyWA3XIpUgxqfa0TFSbrX2pCd5LGIFiEt0iyX6C7iVfas6AUNpgWutetvTIquHgp5sMOGqtgqgUnVz4K6MD9_jBipRi3IiU4ETPkq0iHQPPe_Q8BXZfajzYP2/w640-h480/IMG_20220613_023212028.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Bottom view of Sandwich Purse</td></tr></tbody></table><br /> <p></p>Denese Smithhttp://www.blogger.com/profile/05072535808066218132noreply@blogger.com0tag:blogger.com,1999:blog-3185279911952499978.post-90439481004276674012022-06-11T18:35:00.001-04:002022-06-11T18:36:21.729-04:00Boujee Blondies<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzpgnRagnqfgYuTipHKxTzYo_8I0PuZbYcNDlXiuN3Uj_JuItEckLrSje4A8vEEL7zGw2SCiP5mi4_UzcAp2bKnzn6zMRLpe3oGZ_4Z7vXcg97TxCQ7_05l-BYaBSuKV149ko3LYbSnLINQrjrcnXbPHJFELfyg1jE7Uif-sxwCPLcFOCSVzJpnKmI/s2253/IMG_20220526_132034765_HDR.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2253" data-original-width="2247" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzpgnRagnqfgYuTipHKxTzYo_8I0PuZbYcNDlXiuN3Uj_JuItEckLrSje4A8vEEL7zGw2SCiP5mi4_UzcAp2bKnzn6zMRLpe3oGZ_4Z7vXcg97TxCQ7_05l-BYaBSuKV149ko3LYbSnLINQrjrcnXbPHJFELfyg1jE7Uif-sxwCPLcFOCSVzJpnKmI/w638-h640/IMG_20220526_132034765_HDR.jpg" width="638" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">I'm always on the prowl for culinary vices filled with wonderment and intrigue. I love delicious things, especially when I am not up for the work of creating it myself. I appreciate and shamelessly promote nutriment made and/or hand crafted by others, every chance I get. I relish in sharing intel, when I am forturnate enough to experience flavors worth talking about. With that being said, I was doing some reading of emails one day and saw a reference to a place called the <b><i>Blondery.</i></b> I was immediately enthralled and followed the links to a real treasure, a "limited release virtual bakery" with the most toothsome and scrumptious blondies, which if you are uncertain, are a cross between a chocolate chip cookie and a brownie! Yum and Yum. </div><div class="separator" style="clear: both; text-align: center;">The creator of this <i>Boujee Bliss</i> is a woman by the name of <b><i>Auzerais Bellamy,</i></b> an African American woman with the Midas Touch when it comes to flavor profiles. She uses only the finest ingredients in her baking, with no additives or preservatives, a mensch when it comes to Pastries, professionally trained and acclaimed by the<b><i> Bouchon Bakery,</i></b> too many accolades to mention. She has been perfecting her signature flavors for over ten years and just shines with her inception of Pecan and Salted Caramel Blondies, which are absolutely AHMAZING!! </div><div class="separator" style="clear: both; text-align: center;">The <b><i>Blondery </i></b>website is always bustling, there's a waiting list and even has a timer displayed to mark the countdown to the magic making, which is on Sundays. Certain items are usually always sold out, but she does have a certain combination that is always available. I ordered the 'always available' sample package, featuring four of the many seasonal flavors. There are a total of 8 flavors offered, as well as individual "cake in a jar" and whole cakes! </div><div class="separator" style="clear: both; text-align: center;">The Blondies are sent to your desired destination, protected by a bevy of protective items, including bubble wrap, an ice pack, shrink wrap and some packing paper. Snug as a bug in a rug, your items arrive fresh and gorgeous. I was so enthralled with the delivery, which I happened to catch the UPS guy, right as I was leaving my driveway. I had engagements, but as I drove away and towards my destination, I could not stop thinking about what I would find in the much anticipated package, riding shotgun with me, beckoning me to see if what I ordered was worth the wait. <table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJcmPXLHKrx0nb3rFOOFuTDK8uxWryxhodrEIeOMpTEw3lI0OVNh48dMhYFMNOnXdxuLStYyIeTGD4P8hRKxWNrWjrk7gkD4aJRGkvSsIbaf-YTs7VUBA6TsmaT97AXmbQcb1II5qGd4QPUALj9oHXl_RGLC9JjRNwDqa8u90wagObVCbINozvPuIe/s4000/IMG_20220526_131702964_HDR.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="4000" data-original-width="3000" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJcmPXLHKrx0nb3rFOOFuTDK8uxWryxhodrEIeOMpTEw3lI0OVNh48dMhYFMNOnXdxuLStYyIeTGD4P8hRKxWNrWjrk7gkD4aJRGkvSsIbaf-YTs7VUBA6TsmaT97AXmbQcb1II5qGd4QPUALj9oHXl_RGLC9JjRNwDqa8u90wagObVCbINozvPuIe/s320/IMG_20220526_131702964_HDR.jpg" width="240" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Surprise! The Blondery box is elegant.</td></tr></tbody></table><div class="separator" style="clear: both; text-align: center;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiImDRSKkrf6sH6SsAff_JpflbO3rhzQAOLyQuIs5NWRVYq1xLjYbSN9khq2Y863-e_6aLf52RsHTlzqyXuRRX5lELfeKPh6q73lANKJeobfttZobHK_iBFB4iX5Rqtgdi77PsqyZTDStTaoPgMWuSWttX06e6Fgs4uQ7EAAsOpSCnTgXgtSHPgq-ng/s4000/IMG_20220526_131905035_HDR.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="4000" data-original-width="3000" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiImDRSKkrf6sH6SsAff_JpflbO3rhzQAOLyQuIs5NWRVYq1xLjYbSN9khq2Y863-e_6aLf52RsHTlzqyXuRRX5lELfeKPh6q73lANKJeobfttZobHK_iBFB4iX5Rqtgdi77PsqyZTDStTaoPgMWuSWttX06e6Fgs4uQ7EAAsOpSCnTgXgtSHPgq-ng/s320/IMG_20220526_131905035_HDR.jpg" width="240" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Looks like a present, oh wait, it is!</td></tr></tbody></table></div><br /></div><div class="separator" style="clear: both; text-align: right;"><span style="text-align: center;">My curiosity got the best of me after maybe 8 miles and luckily I was afforded the opportunity to unwrap my present to self, a luxurious and decadent Pandora's Box of Sexiness, beautifully packaged, sleek, elegant and dignified. I felt special. I felt "Bad and Boujee". I felt empowered and honored as well. I would be tasting a creation of an acclaimed Pastry Chef, from Brooklyn, down here in my little ole' town in Virginia. I felt the Pride in knowing that she is brown, like me, following her dream, as I am pursuing my own, reassured that I too can potentially rise to such heights in my profession, the world is my 'Blondie.' I'd love to meet her, alas I digress. I sneaked a peek and quickly put the pristine little gift box back in its packaging. I would wait until my girls finished with school and practice, so we could experience them together, for the first time. They met and exceeded my expectations, so much so, that I am sharing this with you. </span></div><div class="separator" style="clear: both; text-align: center;">You can check out <b><i>Auzerais Bellamy's</i></b> captivating and motivating story on the <b><i>Blondery </i></b>website (www.Blondery.com) and also on the <b><i>Blondery</i></b> Meta page, or simply scan the QR code below to visit the website! While you're at it, grab a piece of the future, something you can taste and become a part of this unforgettable culinary revolution! <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgd0O46DXcRNj8jpT6ct9k0vZEheBWLmIGLd2nRcLYPKJ74M1S6abQfR_PeJIUocLBeXTWbMTKDA9WElk2-M77ONfI1d0PLJEKORoDWiEZuehmbaTOR2-fWm1YkQbTVhgyuQhuf10XLCzV7WPrHIzjLm1wOkVBABTkVGXrH43-sNvarEn-FKLyaR3LM/s450/qrcode_blondery.com%20(1).png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="450" data-original-width="450" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgd0O46DXcRNj8jpT6ct9k0vZEheBWLmIGLd2nRcLYPKJ74M1S6abQfR_PeJIUocLBeXTWbMTKDA9WElk2-M77ONfI1d0PLJEKORoDWiEZuehmbaTOR2-fWm1YkQbTVhgyuQhuf10XLCzV7WPrHIzjLm1wOkVBABTkVGXrH43-sNvarEn-FKLyaR3LM/s320/qrcode_blondery.com%20(1).png" width="320" /></a></div><br /> </div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiI6NZazo3y9zejS8hnzyxqnJZz3Prjf9tUvjtTvLFW_CaQJ73Qi4IWsJTUvIe_x0DWK_fBSGrl07sJr2qggJ0pIvZUeeG5qytMfT3eknHMO_rSdMYaMzdc71vTQVaBjsjg0xN3wAQkeP2z1Ed6KlLo2dXG4TPRPXnYLzPfcmE2ZYVrM66lXntqwJqo/s4000/IMG_20220526_132200396.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="4000" data-original-width="3000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiI6NZazo3y9zejS8hnzyxqnJZz3Prjf9tUvjtTvLFW_CaQJ73Qi4IWsJTUvIe_x0DWK_fBSGrl07sJr2qggJ0pIvZUeeG5qytMfT3eknHMO_rSdMYaMzdc71vTQVaBjsjg0xN3wAQkeP2z1Ed6KlLo2dXG4TPRPXnYLzPfcmE2ZYVrM66lXntqwJqo/w300-h400/IMG_20220526_132200396.jpg" width="300" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">The Blondery "Birthday Cake Box"</td></tr></tbody></table><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-rITREyPnVgXkNF1Q8EaqFTRt-35PqscoCYfe0Az49-2VoTP7TnEBpF8mRoZiEQomerIVswpBBL_J5a7gPAfrYTmKgYf_tOb58qjAmirn0DnF3IySzrm7qefkm-3GuO_JDxT6wKPqjmrmMqt6YwzhPSeK2jBr5i78CH4r0gGH37g6kPkM2QoRJvTi/s4000/IMG_20220526_131735161_HDR.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="4000" data-original-width="3000" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-rITREyPnVgXkNF1Q8EaqFTRt-35PqscoCYfe0Az49-2VoTP7TnEBpF8mRoZiEQomerIVswpBBL_J5a7gPAfrYTmKgYf_tOb58qjAmirn0DnF3IySzrm7qefkm-3GuO_JDxT6wKPqjmrmMqt6YwzhPSeK2jBr5i78CH4r0gGH37g6kPkM2QoRJvTi/w480-h640/IMG_20220526_131735161_HDR.jpg" width="480" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Blondery offers 8 seasonal flavors!</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEje8KdlPQRbnQefoIEvDdn9JVhteJtLLzjjVY4A0igiLMf1J6rPflqLgnP5H9VQ4OHt6n2cOiz42T33Sl-gHQ9C8EEnYztSWxT4u9vKPje3c6urkpoFI0LfbI_RLc98lhX3R13TvQl-4DYRJ24WM5y1W8_LuYqS1aV8q1P1Wu5S0QS9NwMhNS34lpyM/s4000/IMG_20220526_131929174_HDR.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="4000" data-original-width="3000" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEje8KdlPQRbnQefoIEvDdn9JVhteJtLLzjjVY4A0igiLMf1J6rPflqLgnP5H9VQ4OHt6n2cOiz42T33Sl-gHQ9C8EEnYztSWxT4u9vKPje3c6urkpoFI0LfbI_RLc98lhX3R13TvQl-4DYRJ24WM5y1W8_LuYqS1aV8q1P1Wu5S0QS9NwMhNS34lpyM/w480-h640/IMG_20220526_131929174_HDR.jpg" width="480" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Beautiful and ample packaging for aestetic and shipping</td></tr></tbody></table><br /> <p></p>Denese Smithhttp://www.blogger.com/profile/05072535808066218132noreply@blogger.com0tag:blogger.com,1999:blog-3185279911952499978.post-28637330491068707012022-06-08T04:11:00.002-04:002022-06-09T21:09:56.422-04:00Oregon Berry, Right in your Own Backyard: Berry Useful<p></p><div style="text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKJ9cE1V8x_imwSO8FsPMTt43tt7qdhhcN93DfRtIJF3TCm-ADUv0zclAMIlff3tpIBHsur8N6zsPJq7ipkieY_RA5LnUdAoOtM8SxB4JgGFbKpGaADOGsomCce6c6rK7h09w1iR73hGI12g5EeHpjy7hdlIFHXA6QcGRZZ9zaLoqEHIOeODVs43Hi/s4000/IMG_20220608_155954451.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3000" data-original-width="4000" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKJ9cE1V8x_imwSO8FsPMTt43tt7qdhhcN93DfRtIJF3TCm-ADUv0zclAMIlff3tpIBHsur8N6zsPJq7ipkieY_RA5LnUdAoOtM8SxB4JgGFbKpGaADOGsomCce6c6rK7h09w1iR73hGI12g5EeHpjy7hdlIFHXA6QcGRZZ9zaLoqEHIOeODVs43Hi/w640-h480/IMG_20220608_155954451.jpg" width="640" /></a></div><br /><span style="font-family: georgia; font-size: x-large; text-align: left;"><br /></span></div><div style="text-align: center;"><span style="font-family: georgia; font-size: x-large; text-align: left;">I did some research on some of the plants and bushes around our property out of curiosity and also for awareness of surrounding and indigenous plants. This particular bush caught my attention for several reasons. </span></div><span style="font-size: medium;"><span id="docs-internal-guid-d013da2b-7fff-024e-2a20-a655a12bcb47"><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: georgia;">I have identified a Mahonia aquifolium (Holly Leaved Barberry)</span></span><span style="font-family: georgia; white-space: pre-wrap;">, aka Oregon Grape shrub in the yard, prized by the Natives for hundreds of years for its Medicinal properties. </span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: georgia;">Pacific Northwestern Natives used the roots of the Berberis Mahonia for treatment of various ailments including but not limited to hemorrhages, tuberculosis, stomach issues and arthritis! It's quite a wonder to realize something so versatile and useful can literally be found right outside your door. </span></span></p><div aria-controls="exacc_k0-gYoOFOd38wbkPoZuv2AM4" aria-expanded="true" aria-labelledby="exacc_k0-gYoOFOd38wbkPoZuv2AM2" class="wWOJcd" jsaction="AWEk5c" jsname="bVEB4e" role="button" style="align-items: center; background-color: white; color: #202124; cursor: pointer; display: flex; max-height: none; min-height: 0px; outline: 0px; position: relative; width: 651.994px;" tabindex="0"><div class="r21Kzd" data-hveid="CBIQAQ" data-ved="2ahUKEwjDmoyyqp34AhVdfjABHaHNCzsQuk56BAgSEAE" jsname="K8Pnod" style="height: 43.0357px; left: 0px; position: absolute; top: 0px; visibility: hidden; width: 651.994px;"></div></div><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: georgia;"><span style="background-color: white; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"><span style="color: #202124;">Its</span></span><span style="font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"> been a 'decorative bush' bordering the sidewalk for decades it seems. When my sister called it a Holly Bush, I needed to educate myself on the subject, to support my opinion that it was NOT a Holly. Before reading into it, the best I had was the fact that the berries were not red, nor would they turn red at any point, but I did agree that the leaves were like that of a Holly. She has the same name only spelled differently, so I really needed to have my facts straight, because all this time, she thought she and the shrub were one in the same. </span></span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: georgia;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: georgia;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQbvaRkpdkaS9_hpriE0FZjQwdG2cun4qhXNkU-EMCfWvfQdcT5dg7VmiyE7pQod3AfOHG5bDel7Ti7k5EEasxOCJcRbaSNzpYK303L3lnCyCF0-snvq78aCWZZUIxNf6cdhsp4psPgf9K4kYGDyRc2IjhmV1mdL2wkHDMOfQzF1r3725DO5dV5qN-/s4000/IMG_20220608_160107533.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3000" data-original-width="4000" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQbvaRkpdkaS9_hpriE0FZjQwdG2cun4qhXNkU-EMCfWvfQdcT5dg7VmiyE7pQod3AfOHG5bDel7Ti7k5EEasxOCJcRbaSNzpYK303L3lnCyCF0-snvq78aCWZZUIxNf6cdhsp4psPgf9K4kYGDyRc2IjhmV1mdL2wkHDMOfQzF1r3725DO5dV5qN-/w400-h300/IMG_20220608_160107533.jpg" width="400" /></a></span></div><span style="font-family: georgia;"><br /><span style="font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"><br /></span></span><p></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: georgia;"> When I was satisfied with my identification steps, I tried one of those berries and even got her to try one. It wasn't as bad as I'd read, though we both had to visit the bathroom very shortly after consumption. Otherwise, all went well. The gastro episode falls in line with its properties, as far as being a detox and a bevy of other attributes. I plan to harvest some of the bark and also make a tincture! The birds have had a splendid time, so the pickings for the berries are slim. I'm glad I am now equipped with more knowledge for the next time around. </span></span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiw0T8sYYvMwWjM3dqYUwsYGLmfutETegjaGyjhH3n03KrdeBoKoWvqu7HN6P0FxqSsMj0wxgAFbBkyZQ68y9PAT0HVCCHaCZ2ZGDzNUzoEgudJ8Ggco1BV7fdS2aYnx60Lgd1dUlv2DBMi6LRtvp8LYV8Z2jtLJBS6zBL3W2iRs0_CTiIx6D5J5wlp/s4000/IMG_20220608_160039097.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3000" data-original-width="4000" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiw0T8sYYvMwWjM3dqYUwsYGLmfutETegjaGyjhH3n03KrdeBoKoWvqu7HN6P0FxqSsMj0wxgAFbBkyZQ68y9PAT0HVCCHaCZ2ZGDzNUzoEgudJ8Ggco1BV7fdS2aYnx60Lgd1dUlv2DBMi6LRtvp8LYV8Z2jtLJBS6zBL3W2iRs0_CTiIx6D5J5wlp/s320/IMG_20220608_160039097.jpg" width="320" /></a></span></div><span style="font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxkIL3bTOra8NUmUHwUM1xvPtrTsNgHX43Xm1tAqbO9ROmQqzFk_EOc62hRyz2jiFp68VYOkEaF0XVJWViL9Lfrv_mtC65zMBA03gTzsb8S1YFEkMjLCX19zRjUrIqWYcQfOvyrYOU7lQnydImRofhiep4DzODrjA_6CEosK3wDvY_3QqVnNKE0vHn/s4000/IMG_20220608_160126379.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3000" data-original-width="4000" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxkIL3bTOra8NUmUHwUM1xvPtrTsNgHX43Xm1tAqbO9ROmQqzFk_EOc62hRyz2jiFp68VYOkEaF0XVJWViL9Lfrv_mtC65zMBA03gTzsb8S1YFEkMjLCX19zRjUrIqWYcQfOvyrYOU7lQnydImRofhiep4DzODrjA_6CEosK3wDvY_3QqVnNKE0vHn/s320/IMG_20220608_160126379.jpg" width="320" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-ydr3s_Mve-zNqrddGdBXUywcrbRUsXqfGD5k5P-H_TNpiPB2PKhd6rxz1UeYey-SEI5eJ8sS8aNNryEhsJvWlRZrYs3Yb-jXmQyEhqDFphE4CCSKPSKwCcsOb6ssVrmZtBS2gwU0CKXYrdqavZ1yGO65N1gPF-GMkOAVtNjaVgNig7STxE9hJkaN/s4000/IMG_20220608_155850766.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3000" data-original-width="4000" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-ydr3s_Mve-zNqrddGdBXUywcrbRUsXqfGD5k5P-H_TNpiPB2PKhd6rxz1UeYey-SEI5eJ8sS8aNNryEhsJvWlRZrYs3Yb-jXmQyEhqDFphE4CCSKPSKwCcsOb6ssVrmZtBS2gwU0CKXYrdqavZ1yGO65N1gPF-GMkOAVtNjaVgNig7STxE9hJkaN/s320/IMG_20220608_155850766.jpg" width="320" /></a></div><br /><span style="font-family: georgia;"><br /></span></span><p></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: georgia;">One of the most striking properties involves the color of the interior wood of the branches. It is a brilliant yellow color</span></span><span style="font-family: Arial; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">.</span></p></span></span><div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgK9ncKAcSZzUnSVmGmS4u3n2xPYsIBD0KCwBo5d_RyVCL6xGnTdlqR_PJ2_odgvwTClJUSzIiHVKqx_WChDtqwSvlcJ5KMfnKF6zSajFpOt5ziXDRGAGsjMsIciqA-aQVAX33L18aCWu8/s5312/20210612_094836.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="2988" data-original-width="5312" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgK9ncKAcSZzUnSVmGmS4u3n2xPYsIBD0KCwBo5d_RyVCL6xGnTdlqR_PJ2_odgvwTClJUSzIiHVKqx_WChDtqwSvlcJ5KMfnKF6zSajFpOt5ziXDRGAGsjMsIciqA-aQVAX33L18aCWu8/w640-h360/20210612_094836.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Just under the bark of a Mahonia Aquifolium, a brilliant yellow is present</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjm9lHt5Gf7Gkw3Y0ABjpTkZgkphamWRLIh1RW7lTp62gBs9wj3fDktEZV1e0RhWQbRcar0Qp-toUCmphAeD_snT-gF4FIySiOEkxyGzDess7I0imBsvz_LOLm9h7PJ3e-0KhbGvni4ydU/s5312/20210612_094829.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="2988" data-original-width="5312" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjm9lHt5Gf7Gkw3Y0ABjpTkZgkphamWRLIh1RW7lTp62gBs9wj3fDktEZV1e0RhWQbRcar0Qp-toUCmphAeD_snT-gF4FIySiOEkxyGzDess7I0imBsvz_LOLm9h7PJ3e-0KhbGvni4ydU/w640-h360/20210612_094829.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Yellow interior of the branches of Mahonia Aquifolium or Oregon Berry Bush</td></tr></tbody></table><br /> <p></p></div>Denese Smithhttp://www.blogger.com/profile/05072535808066218132noreply@blogger.com0tag:blogger.com,1999:blog-3185279911952499978.post-1773254614514109872022-05-31T03:19:00.006-04:002022-06-05T13:21:26.486-04:00 Smoky Southern Style Kimchi w/ Turnip Greens and Turnips <p></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqgT4us2aIpKpC6G2rELDrpTtgLxBwy2OV8EOeokkald-eriyG3n7lrvd-DyJUtFYiFOJnuk8q7la8NmV2LNlv9J7lzI3L2ZNm4Bv8VA-aiwf24wD75FvrMiIP7iwsGHmVWI_H4cwHnZyiYFx9WEPNbuE5ndPr-MuY0b_Jd7Lp5WKa_2Fg0Oeub54N/s4000/IMG_20220518_225800898_HDR~2.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="3000" data-original-width="4000" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqgT4us2aIpKpC6G2rELDrpTtgLxBwy2OV8EOeokkald-eriyG3n7lrvd-DyJUtFYiFOJnuk8q7la8NmV2LNlv9J7lzI3L2ZNm4Bv8VA-aiwf24wD75FvrMiIP7iwsGHmVWI_H4cwHnZyiYFx9WEPNbuE5ndPr-MuY0b_Jd7Lp5WKa_2Fg0Oeub54N/w640-h480/IMG_20220518_225800898_HDR~2.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"> Homemade 🥬 Kimchi, just finished, ready for fermentation</td></tr></tbody></table><br /> Get ready for a fantastic take on a Korean staple, Kimchi, or Baechu (🥬) Kimchi, with a Southern American 'swang' that's hard to deny. Kimchi, a.k.a. kimchee or gimchi, which loosely translates as "soaked" or "brined" vegetables is a condiment/ side dish made ubiquitously in Korea and traditionally with Napa cabbage, though it can be made with multitudes of other vegetables. After preparation, it can technically be consumed immediately, but the unique and amazing flavor profile is achieved over the next few days. Traditional Baechu(🥬) is stored in clay pots called Onggi, beneath the ground, in Korea. There is even communal events where the people come together and make mass amounts of this savory commodity for the whole village, to last for subsequent months thereafter, to be served daily and potentially with every meal! <div><br /></div><div><br /><div>The vegetables undergo a process of fermentation, of which there are 3 types: acetic acid, alcohol and lactic acid or lacto-fermentation (this applies to Kimchi) transforming them into a tender crunchy funky delicious accoutrement, full of Umami flavor and probiotics or 'Good Bacteria', plus a wave of Vitamins, including A , C and B12. Part of the beauty of prepared Kimchi is that it can potentially last for months, under refrigeration, gaining more flavor and depth as the days progress. Kimchi is full of micronutrients or polyphenols, perfect for body positive results and balance for the G.I. tract. Earliest records of Kimchi date back 4000 years, possibly earlier. </div><div><br /></div><div><div>Korean Chili pepper flakes are integral in the preparation of Kimchi. They facilitate preservation and the environment needed to decimate growth of the bad bacteria and foster the growth of lactobacillus, which in turn is where the fermentation is made possible. The peppers were a part of the 'New World' spices, making its way to Southeast Asia, by way of the Portuguese, with origins in Mexico, more than 6500 years ago. This was a part of the booming Spice Trade that spread brilliant color, flavors and a wealth of melding of cultures along with it. <p></p></div><div>The Southern American representation is from fresh Turnip Greens, Turnip, liquid Hickory smoke and Gourmet Collard Greens Seasoning, put out by "Spice King". Save for a few staples in making Kimchi, you are at liberty to design this magnificent dish to suit your personal palate, especially in regard to its heat index. For this recipe, I use 1 1/2 cups of Gochugaro or chili pepper flakes for a very hot result. You may dial it down of course.</div><div>My kids are split on how they feel about Kimchi. I discovered its glorious wonder about 3 years ago, though I'd read about it many times over and have been purchasing it since then. My youngest, 14, is definitely an adventurous one, like myself, and she enjoys it alongside me, sometimes as is, other times with our noodle bowls or rice dishes. My oldest Genesis, 16, is too taken by the smell to even attempt trying it. Anytime I open the packaging or jars, she is well aware, even when not in the kitchen with me, I'll hear a voice from out of nowhere say "Mom, did you open that Kimchi!?" It does no good to tell her No, because its unmistakable sweet funk cannot be easily forgotten. I place this gem in the same culinary category as per smell, with my beloved Buckwheat Honey. </div><div><br /></div><div>*Baechu=Cabbage=🥬</div><div><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhg8HDXZXrJLsgEiXkuIbtvEwFwI-iSrcLJBGYV5vWcbE2blKPs1oCrY1M-UjFwOa7ec6hjotGao3TzENwmHD61cEEaS2PjYxHZ2JAsiUO5R3wJijG-u4ey2NZXMqBtRC5Fov03sWzYr1pcyDyBF_XRhyJCZK9Py8n_kJEUGi7BVCe15Wn4Vh0B0-cK/s4000/IMG_20220523_010743443.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="3000" data-original-width="4000" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhg8HDXZXrJLsgEiXkuIbtvEwFwI-iSrcLJBGYV5vWcbE2blKPs1oCrY1M-UjFwOa7ec6hjotGao3TzENwmHD61cEEaS2PjYxHZ2JAsiUO5R3wJijG-u4ey2NZXMqBtRC5Fov03sWzYr1pcyDyBF_XRhyJCZK9Py8n_kJEUGi7BVCe15Wn4Vh0B0-cK/w640-h480/IMG_20220523_010743443.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Finished Kimchi in tradtional whole leaf form, served with Forbidden /Jasmine Rice Blend, Cinnamon Apples and Fried Chicken Wings.</td></tr></tbody></table></div><div><br /></div><div><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitDb92RsCO2SqyN7qVGNzAZA08-i47L2a5g4GrMGiuCc0WpMUXaQWV7YJ15U3IkhtXSXrc3LveiK2aTeK_6XdQU2W18WJnEkt3z6icmx3ufmWXum2kQbJxUKDG28eKbMReq6gK52ftIAmtaHnRFNRYeiH9RAoeIo5_btNzkbN8oMfmqKJoxvgCkZFt/s4000/IMG_20220518_162440249.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="3000" data-original-width="4000" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitDb92RsCO2SqyN7qVGNzAZA08-i47L2a5g4GrMGiuCc0WpMUXaQWV7YJ15U3IkhtXSXrc3LveiK2aTeK_6XdQU2W18WJnEkt3z6icmx3ufmWXum2kQbJxUKDG28eKbMReq6gK52ftIAmtaHnRFNRYeiH9RAoeIo5_btNzkbN8oMfmqKJoxvgCkZFt/s320/IMG_20220518_162440249.jpg" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">4 lbs. Napa cabbage and 2 1/2 lb. Turnip Greens with Stems.<br /><br /></td></tr></tbody></table><div class="separator" style="clear: both; text-align: center;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiG9AFaWv1XefmZJvPDTnFjGzFaFywTFnUfgIioBx5rMGPNU3m-gTIe_hym1TazUtiFwITFyIkvkIeMYr0HNmS-fGPY0tM3fKSAdqDrXqnyo1r495uRa0xGR_odJFBB0ugb2ZDnQxhAW-tXCFnOkYq4ek_ufAONBwFKHTVLvxs_mLwY1m6bLzxM03Aq/s4000/IMG_20220518_213434463.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="3000" data-original-width="4000" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiG9AFaWv1XefmZJvPDTnFjGzFaFywTFnUfgIioBx5rMGPNU3m-gTIe_hym1TazUtiFwITFyIkvkIeMYr0HNmS-fGPY0tM3fKSAdqDrXqnyo1r495uRa0xGR_odJFBB0ugb2ZDnQxhAW-tXCFnOkYq4ek_ufAONBwFKHTVLvxs_mLwY1m6bLzxM03Aq/s320/IMG_20220518_213434463.jpg" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Napa Cabbage and Turnip Greens after salt treatment, 1/2 c. Kosher, stay away from iodized salt, as it is designed to inhibit bacteria growth. It is important to apply salt bt each and every leaf per segment and brined anywhere from 3 to 6 hours.</td></tr></tbody></table><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipAmeAlvhvJ0G7g_fGPOaixg4Lug-iI0m1-4oCWuxT8fsbsMG_na07kk7cGsXoxoTmDo8Wda1caUoeemn7eZYEWH_7MTGKXet8swkbau5xiIYorRYr5eBMUVxoJiYswyhVawcakNYsSnKK81AF5U8obm6AafXHJishDokeGWZOqm6QxHKnX5V6h33u/s4000/IMG_20220518_162527514.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="4000" data-original-width="3000" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipAmeAlvhvJ0G7g_fGPOaixg4Lug-iI0m1-4oCWuxT8fsbsMG_na07kk7cGsXoxoTmDo8Wda1caUoeemn7eZYEWH_7MTGKXet8swkbau5xiIYorRYr5eBMUVxoJiYswyhVawcakNYsSnKK81AF5U8obm6AafXHJishDokeGWZOqm6QxHKnX5V6h33u/s320/IMG_20220518_162527514.jpg" width="240" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">I used this as the base of my Porridge bc it contains all the ingredients to feed my bacteria and Umami presence.</td></tr></tbody></table><div class="separator" style="clear: both; text-align: center;"><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTyh33dXGjTRTS5fXRVCSw_5N4ty2xZaJ_o-sF4IUeuXl4C0Ww6ovlD4H1xYq9Mz6NKNWwPS1C6q8MQkRbRZVi-pe-yhQPNL2p-QgRjJHSRNcBSkLnhdIhuxZFHuWUw_3oQ70c8oy-UEGmE9QETxV4tt7PvQEIAq_wtLRE08j6dvX1-b1OjVe1dJtS/s4000/IMG_20220518_173455476.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="3000" data-original-width="4000" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTyh33dXGjTRTS5fXRVCSw_5N4ty2xZaJ_o-sF4IUeuXl4C0Ww6ovlD4H1xYq9Mz6NKNWwPS1C6q8MQkRbRZVi-pe-yhQPNL2p-QgRjJHSRNcBSkLnhdIhuxZFHuWUw_3oQ70c8oy-UEGmE9QETxV4tt7PvQEIAq_wtLRE08j6dvX1-b1OjVe1dJtS/s320/IMG_20220518_173455476.jpg" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Fermented shrimp is Common, I chose this...</td></tr></tbody></table></div><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjW1aIqPaMtGVIsHcytuZLN1oHBLWho8fDAHmgqSLjnmxKgOe13gEiQV1luRLCWOq351_rYOnq-6KeSMZghdmgktaUKIoh8iom5Yx3Bm5239o9x1K1G02ofGIKhKgxlrTOUdJm68kUqZYM_dDuIXG3W4K716ig-7TE2XQ6Q4-wS8RUFmpLN9hTSQ6XB/s4000/IMG_20220518_173507818.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="3000" data-original-width="4000" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjW1aIqPaMtGVIsHcytuZLN1oHBLWho8fDAHmgqSLjnmxKgOe13gEiQV1luRLCWOq351_rYOnq-6KeSMZghdmgktaUKIoh8iom5Yx3Bm5239o9x1K1G02ofGIKhKgxlrTOUdJm68kUqZYM_dDuIXG3W4K716ig-7TE2XQ6Q4-wS8RUFmpLN9hTSQ6XB/s320/IMG_20220518_173507818.jpg" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">I minced and gently heated 1/2 c. seasoned squid, cooled before adding to Porridge.</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQNZOcr6P1xSnO_Y6doSTB8gBwAVoV7oJ36ltHpIp5OrrYngDl_DLGZcgTMcLbxLmhEnw1wb7HRYFr28agVG9Eq7zscEFuhtePZ74US3TbaZJrM0KTY4Obrptq09_kcCnDiSvIaL_nU07VTpFfmaVe3DKHmXAsrJaD4FA-841GPo_n0Quj-0K3XZVO/s4000/IMG_20220518_193109602.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="3000" data-original-width="4000" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQNZOcr6P1xSnO_Y6doSTB8gBwAVoV7oJ36ltHpIp5OrrYngDl_DLGZcgTMcLbxLmhEnw1wb7HRYFr28agVG9Eq7zscEFuhtePZ74US3TbaZJrM0KTY4Obrptq09_kcCnDiSvIaL_nU07VTpFfmaVe3DKHmXAsrJaD4FA-841GPo_n0Quj-0K3XZVO/s320/IMG_20220518_193109602.jpg" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">The finished porridge contains 2 tbsp. rice flour, 2 tbsp. brown sugar, 1 1/2 c. sweet onion and 1/2 c. garlic cloves and a quarter sized knob of ginger, the last 3 ingredients are pureed together.</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlrqGG4XTQUwSNtZOKES8exdmB4BKzUbj3lcF5-2CYR8OpJ73L5pVI8TVZAGi4ccH-uFa7AJsvT3Tn_DppXjwId0DCPuNX0uWOIVreQAQcBR4A-PGvOiKuRdXmOAAXfqQ7KCggOJ483mw6XgIn-jw2L8vA3CwEEYpSm6ToeugVC_MdEisURfcxxvlQ/s4000/IMG_20220518_225830940_HDR~2.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="3000" data-original-width="4000" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlrqGG4XTQUwSNtZOKES8exdmB4BKzUbj3lcF5-2CYR8OpJ73L5pVI8TVZAGi4ccH-uFa7AJsvT3Tn_DppXjwId0DCPuNX0uWOIVreQAQcBR4A-PGvOiKuRdXmOAAXfqQ7KCggOJ483mw6XgIn-jw2L8vA3CwEEYpSm6ToeugVC_MdEisURfcxxvlQ/w640-h480/IMG_20220518_225830940_HDR~2.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Smoky Southern Style Kimchi w/ Turnip Greens and Turnips</td></tr></tbody></table><br /><div><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><br /></div>Denese Smithhttp://www.blogger.com/profile/05072535808066218132noreply@blogger.com0tag:blogger.com,1999:blog-3185279911952499978.post-80777659229703273472022-02-26T21:05:00.002-05:002022-03-01T21:32:22.988-05:00Fruity Pebbles and Bacon Grilled Cheese (Melt)<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgHVX4_mg9MVdQ8odPvQxTFAkH0msW2gzjUBktojlLnAXN_iL0xyAcDeUu4fa37zZrs0-AA9hDhokA8oRb3DMylaxi6gyMU98nGX-wxHxb7nRrRA0FA_jY2n2FuI2oK--3t11ZG9hptmHRbxdcSIErm4RLlOwkmIQUHWrQ7WBL3xzSPg1bwEyH8FXNm=s2001" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2001" data-original-width="1080" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEgHVX4_mg9MVdQ8odPvQxTFAkH0msW2gzjUBktojlLnAXN_iL0xyAcDeUu4fa37zZrs0-AA9hDhokA8oRb3DMylaxi6gyMU98nGX-wxHxb7nRrRA0FA_jY2n2FuI2oK--3t11ZG9hptmHRbxdcSIErm4RLlOwkmIQUHWrQ7WBL3xzSPg1bwEyH8FXNm=w346-h640" width="346" /></a></div><br /> This recipe is the truth. It's wacky, but believe me when I say, this flavor profile works beautifully. All the components of what make something 'taste good' are there. This unconventional approach contains crunchy, crispy, creamy, ooey gooey, stretchy, smoky, salty, sweet, savory, sour and heat, all in one. I challenge you to try this mashup and see for yourself. The Grilled Cheese/Melts Game is now armed and equipped with one of the most memorable versions, something new for 2022. <p></p><p>Recipe:</p><p>Honey Wheat or desired bread</p><p>Butter and Extra Virgin Olive Oil (or Mayonnaise for an extra golden and crispity crunchy) </p><p>Fruity Pebbles</p><p>Crumbled Bacon, precooked or home cooked</p><p>Dried Cranberries, optional, but Optimal for tart factor</p><p>Korean Hot Pepper Flakes</p><p>Extra Sharp Cheddar cheese, shredded</p><p>Mild Cheddar Cheese, shredded</p><p>Muenster slices</p><p>American Cheese, (it's the Rule)</p><p>Now, Get your ass in the kitchen and create Magnificence!!!</p><p>Tag your photos to @tennellio with hashtag #fruitypebblesgrillcheese, so I can see your reactions and/ creations!! </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjqce1gPzeyeJkTPIqFQX1OCGLVepfUWpQvY5DsvOZmTgLFONJghfTUgwZ-iTdxyeeXZBlKI-nlIe1BW-jp7UTJ2vn2qXT9e4akWPoGgovjZn8hj_slSKBXJ1lHPWb0Lq25_Kb8FHraU-4BEHEH9tMa3kxmCnvbytsPPXZ3_EVJQF61j7bVoc9anqRk=s4000" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3000" data-original-width="4000" height="480" src="https://blogger.googleusercontent.com/img/a/AVvXsEjqce1gPzeyeJkTPIqFQX1OCGLVepfUWpQvY5DsvOZmTgLFONJghfTUgwZ-iTdxyeeXZBlKI-nlIe1BW-jp7UTJ2vn2qXT9e4akWPoGgovjZn8hj_slSKBXJ1lHPWb0Lq25_Kb8FHraU-4BEHEH9tMa3kxmCnvbytsPPXZ3_EVJQF61j7bVoc9anqRk=w640-h480" width="640" /></a></div><br /><p><br /></p>Denese Smithhttp://www.blogger.com/profile/05072535808066218132noreply@blogger.com0tag:blogger.com,1999:blog-3185279911952499978.post-61601460819512375692022-02-22T13:47:00.002-05:002022-02-22T13:53:32.882-05:00Duck Off!<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgvpmw5oGVm1NvWR7pRJ4LYI3Q_WeffNzMwo5b--x35uZ_meB4ilv0KrTykxWyIV3wxVylSacDx5PnWdhM31k8NUqeQz_6CX7GhYDIrQ9bP_uAolirKZom2yVNLHo9ve7LANOhCnSaAUXozWQJLrDLepVu4aed33gxYseIFL04e5FMTZp2WqRkazaBR=s4000" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3000" data-original-width="4000" height="480" src="https://blogger.googleusercontent.com/img/a/AVvXsEgvpmw5oGVm1NvWR7pRJ4LYI3Q_WeffNzMwo5b--x35uZ_meB4ilv0KrTykxWyIV3wxVylSacDx5PnWdhM31k8NUqeQz_6CX7GhYDIrQ9bP_uAolirKZom2yVNLHo9ve7LANOhCnSaAUXozWQJLrDLepVu4aed33gxYseIFL04e5FMTZp2WqRkazaBR=w640-h480" width="640" /></a></div><br /> I've fallen hard for duck eggs. One of my work associates mentioned that their family does organic chicken eggs and they also have duck eggs on occasion. I jumped at the opportunity to experience them in my repertoire. I am in love already. They are so versatile and provide the same nutrients, actually more, than the eggs of a chicken. They are humongous, providing enough for substituting at least 2 mediums easy, providing a wonderfully richer and creamier presentation, full of egg forward flavor. <p></p><p>Duck eggs make for great baking and are EGGcellent for custards, quiches and souffles, possessing a higher yolk to whites ratio. These eggs have a lower water content, so keep in mind that they are easier by comparison to overcook. Duck eggs are high in valuable nutrients like Selenium, B1, B2, B12, B6, B7,B9, virtually all of the B vitamins, Iron and protein. The yolk presents darker, which indicates a higher antioxidant value. Also, there is more Omega 3's and twice as much vitamin A as chicken eggs. Duck eggs have a much tougher shell than its counterpart, so you have to give it more of an UMPH to crack it and you won't be 'walking on egg shells' to avoid breaking one! Please don't mistake me, I still love my hauls of organic deliciousness brought courtesy of my brother Ken, of Dominique eggs he and my sister in law bring in droves. </p><p>The nutrients duck eggs possess are fantastic for your bones, hair, skin, muscles and overall health. Being eggs, they do however contain cholesterol, so try not to overshadow its goodness, by consuming too many in a week's time. Moderation is the key to keeping them in your diet. </p><p>For my first experiences with these mega eggs or MEGGS, I went with a simple country style fried on my Blackstone Griddle and also Sunny Side up. <i> I love the way they turned out. I'm especially digging the way they cover the whole toast or biscuit, egg in every bite! </i></p><p>Don't be intimidated by the size of these beauties, you can always use a kitchen scale to weigh out the exact amount needed, a large chicken egg is about 2 oz., so you can gauge the amount needed for use. </p><p>Next on my list is an array of Pound Cakes, featuring the lovable goodness of the egg that is Duck. I'm excited for you to get your hands on some (if you haven't already) and let the creating begin. If someone tries to talk you out of this culinary gem, simply tell them to Duck Off! and get some anyway. Until next time, Happy Eating!</p><p><br /></p>Denese Smithhttp://www.blogger.com/profile/05072535808066218132noreply@blogger.com0tag:blogger.com,1999:blog-3185279911952499978.post-83939649401490141242022-02-22T02:48:00.005-05:002022-02-23T10:15:55.380-05:00Zesty Pesto Ranch Chicken Tenders<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEi_eGc7agmdDl4rDGh4Fs_0hCUPagwXcG4tz9iHhFak0Lh64DIycY8ZEfXQ5s0vCNaxFAfPEopympAd7hZvmwHg8ikUz81fIRYF0sgxFNsBVdGNxKwQBnSm7mDQPkEMS0TlnPb0QkLoAHVG-aIGySoYtwBuK9FSKuKfeuZ3Dc42zXqmk0HYdTYt1lDO=s4000" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3000" data-original-width="4000" height="480" src="https://blogger.googleusercontent.com/img/a/AVvXsEi_eGc7agmdDl4rDGh4Fs_0hCUPagwXcG4tz9iHhFak0Lh64DIycY8ZEfXQ5s0vCNaxFAfPEopympAd7hZvmwHg8ikUz81fIRYF0sgxFNsBVdGNxKwQBnSm7mDQPkEMS0TlnPb0QkLoAHVG-aIGySoYtwBuK9FSKuKfeuZ3Dc42zXqmk0HYdTYt1lDO=w640-h480" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div>Looking for a boost in your boring chicken game with little effort and a big return? Well, look no further. With a couple of store bought items and few minutes of marination time, you can turn ordinary chicken into an extraordinary and versatile meal option and wake up your sleeping taste buds. The leftovers from this recipe can be used the next day for a fabulous centerpiece on a delicious salad, for work lunch or healthy dinner for the tweens and teens. <div>The tenders may additionally be served alongside a starch like veggie filled rice or potatoes, or even cauliflower rice and sweet potato fries. Why not toss them in a nice warm flour tortilla and go Greek with some greens, Kalamata olives, fresh oregano, red onion and tzatziki sauce for a burst of flavors and satisfying crunch. With food costs rising in unprecedented proportions, we as consumers could use ingredients that are interchangeable and able to be diversified, saving where we can. </div><div>The two ingredients are a packet of Ranch seasoning (1 oz.) and a jar of Pesto (6.5 oz.). I used 1/2 packet of the seasoning and 2/3 of the Pesto for about 1 1/2 lbs. chicken tenders. The flavor profile of the items combined is enough to cover many taste bases at once. I blended these items using mayonnaise (1/4 cup) as the binder, but feel free to use full fat or fat free sour cream or even Greek yogurt for the healthiest version possible, the choice is yours. Fold the protein into mixture and let sit covered in the fridge for 15 minutes and up to 24 hours. </div><div>Using tongs, lift the protein out of the marinade and onto a sheet pan covered with parchment paper.</div><div>Execution is worry free and able to be prepped ahead time for maximum marination time, then baked off in a 375* F oven or zapped in your air fryer, saving even more precious time and energy. Chicken tenders can be quite expensive at times, so substituting boneless cuts of pork or boneless skinless chicken thighs will fit the bill just fine. </div><div>Next time you need a quick and delicious meal fix, give these a try and let your taste buds have a little fun for a change. <br /> <p></p></div>Denese Smithhttp://www.blogger.com/profile/05072535808066218132noreply@blogger.com0tag:blogger.com,1999:blog-3185279911952499978.post-43849948160755335342021-12-24T14:22:00.007-05:002022-03-01T10:42:36.325-05:00Bone in Holiday Ribeye/ Sweet and Sour Green Beans for the Win, Whose Cider You On!<p> </p><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjxD5wLx7rbsSSwy4xn67furhpG8WSKVTSi2Il-sSqxZa2Z4k93dL0KvLvT024EJJsfYckCC5y-SvWVD21a2Waz77R-FdABIt-Dphbyfgmh6XdorcVCZfNX8BwqxewUyADTovAB5oymTeMbKD8DqU8AIJ9AbgTxafAVYyy4Z3C2blj4QTNlbP-a4JOq=s3746" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3000" data-original-width="3746" height="512" src="https://blogger.googleusercontent.com/img/a/AVvXsEjxD5wLx7rbsSSwy4xn67furhpG8WSKVTSi2Il-sSqxZa2Z4k93dL0KvLvT024EJJsfYckCC5y-SvWVD21a2Waz77R-FdABIt-Dphbyfgmh6XdorcVCZfNX8BwqxewUyADTovAB5oymTeMbKD8DqU8AIJ9AbgTxafAVYyy4Z3C2blj4QTNlbP-a4JOq=w640-h512" width="640" /></a></div><br />If you've tired of the traditional fare that comes with the holidays, grab a Ribeye and get the party started right! I have a Blackstone griddle and grill/griddle combination pans, so bringing this recipe to life is a cinch. A nice cast iron skillet with the ribbed bottom can get this lovely protein to center stage also, which is what I used for the featured photo.</div><div class="separator" style="clear: both; text-align: center;">All you have to do is whip up a quick marinade using soy sauce, apple cider or unsweetened apple juice, smashed garlic, onion powder and some <b><i>black garlic paste with tomato puree </i></b>and dash of liquid smoke, Hickory or Mesquite. After marinating for 30 minutes at room temperature or longer, pat the Ribeye dry, <b><i>SPST</i></b> ( <b><i>Salt and Pepper</i></b> <b>to Suit Taste</b>) and introduce it to a screaming hot grill pan or griddle. Let the protein go unbothered for about 4 minutes. After the 4 minutes, using two pairs of tongs, pick up the steak and turn it 1/4 turn of the pan. This will give you the signature grill type marks some associate with a restaurant quality steak, also referred to as crosshatches. </div><div class="separator" style="clear: both; text-align: center;">A Crosshatch pattern presents as tiny squares, particularly in a grill pan with a grid looking arrangement, like the longer, combination griddle. At this point 4 more minutes will have passed and you are ready to flip. I like to put a lid or tinted foil on the pan to encourage all around cooking and reduce splatter, but of course, do what's best for your cooking style. Once the steak has gone for several more minutes, depending on doneness desired, you are free to use your tongs to sear off the sides of your steak. </div><div class="separator" style="clear: both; text-align: center;">Generally, I prefer my steaks medium rare, but for Ribeyes, I like to take them to medium. Finish your Ribeye off with a pat of <b><i>cultured butter. </i></b> Allow your steak to rest for a full 5 minutes under tented foil to allow for redistribution of the delicious juices. </div><div class="separator" style="clear: both; text-align: center;">While the pan is still hot, toss in your green beans and saute them for about 3 minutes. Add a splash of seasoned rice vinegar and a drizzle of olive oil. <b><i>SPST.</i></b></div><div class="separator" style="clear: both; text-align: center;">Your mega meal in a flash is ready to go. Smashed or mashed potatoes and a beautiful green salad will complete your masterpiece! This featured steak will serve two, but that is a decision you make, Enjoy</div><br />Denese Smithhttp://www.blogger.com/profile/05072535808066218132noreply@blogger.com1tag:blogger.com,1999:blog-3185279911952499978.post-1424667998819106482021-12-23T18:13:00.001-05:002021-12-23T18:13:50.839-05:00 Three Mushroom Sachets#Perfect Day<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhWTJTURPhVyPd6HQ0KcjZW6St_LOY7g4AKwlHmE07y1Cv3Q-9y__kiBwuT1_iHhXC91wAqNT1RshOTHoU8Cu5_PsciEsZawmHrgKz_Ngy6CuVtSJZMwCfXRxfmuk54H5TtNiF5wNL9KN4JX5hcImxaYcsvjS9I96AU43z50zQ9w1F2woxmQkdSl--I=s4000" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2675" data-original-width="4000" height="428" src="https://blogger.googleusercontent.com/img/a/AVvXsEhWTJTURPhVyPd6HQ0KcjZW6St_LOY7g4AKwlHmE07y1Cv3Q-9y__kiBwuT1_iHhXC91wAqNT1RshOTHoU8Cu5_PsciEsZawmHrgKz_Ngy6CuVtSJZMwCfXRxfmuk54H5TtNiF5wNL9KN4JX5hcImxaYcsvjS9I96AU43z50zQ9w1F2woxmQkdSl--I=w640-h428" width="640" /></a></div>During the month of December, I was fortunate enough to participate in an exclusive trial of a revolutionary new product to the food world, Animal Free Cream Cheese. I know it sounds bizarre, but the creators at <b><i>Perfect Day</i></b> did just that, creating a smooth, creamy, flavorful and versatile product, suitable for replacing a traditional animal based cream cheese in virtually any recipe. Using a process of fermentation, scientists were able to isolate the milk protein and extract it, serving as the building blocks for the creation of this imaginative and quite genius spread. <p></p><p>Through the resourcefulness of <b><i><a href="http://www.chefsroll.com" target="_blank">Chef's Roll</a>,</i></b> an industry leading hub for Chefs, both at home and professional, restaurant employees, restaurateurs, foodies, small businesses, Culinarians and the like, plus a bevy of sponsors with amazing products. I was selected as one of only 100 chefs to participate in the opportunity to develop recipes in two categories for this soon to be trending food item. Many thanks to both for a key ingredient and inspiration for this featured recipe, Vegan Three Mushroom Sachets. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhWxw0EJuQLvNOUQIkAnI8y-jmECEL57k00oRp8gbk0SV_3gPNeQsm_aF31QcENhIVBFqLshzVQhayJRLXLo9JzDYUtw0NcOi5h-c2atOLFW8ctKN0km56FKhbvKArsChNa0si1wncEqHPGHeOtwP5T4eynd6vfY1peyoct-CiLLgZEuiXvs8d8Nf5F=s4000" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3000" data-original-width="4000" height="240" src="https://blogger.googleusercontent.com/img/a/AVvXsEhWxw0EJuQLvNOUQIkAnI8y-jmECEL57k00oRp8gbk0SV_3gPNeQsm_aF31QcENhIVBFqLshzVQhayJRLXLo9JzDYUtw0NcOi5h-c2atOLFW8ctKN0km56FKhbvKArsChNa0si1wncEqHPGHeOtwP5T4eynd6vfY1peyoct-CiLLgZEuiXvs8d8Nf5F=s320" width="320" /></a></div><br /><p>I wanted to showcase this wonderful animal free cream cheese with a recipe that would not hide its delicious taste and texture. After a bit of research, I found inspiration in the Middle Eastern <i>Borek</i>, which is a pastry filled with either meats, cheeses or a sweet filling. Phyllo dough is used, which is naturally Vegan and that was certainly an attribute to the dish as a whole. I chose to create these almost hand pie- like pouches, filled with Perfect Day Animal Free Cream Cheese and meaty, earthy mushrooms, three types actually; Baby Bella, Button (8 oz. each) and the piece de resistance of the three, Black Morels, (5 small or about 2 oz.) which I personally foraged, dehydrated and stored from an anomaly of a season past. I foraged almost 200 in one area!! This was especially satisfying, since I'd only collected 3 from the wild, before this moist and cool, late March mid morning. Procurement of the Morels is a story for another day, so I must dial back my ADHD to the experience at hand haha, you can read about it here anytime though, just search Morels and Foraging on my page for stories and the recipes they inspired! </p><p>I started this featured recipe by gently cooking about 2 tbsp. minced yellow onion and pressed, minced garlic, 2 cloves, until soft and translucent., about 6 minutes. I used a plant butter for this part. After sauteing the thinly sliced mushrooms in a bit of roasted Walnut oil with a tad of extra virgin olive oil, I de-glazed with a small portion of the mushroom water from re-hydrating the Morels, about 1/4 c. and cooked out the excess moisture. I combined them with the chiffonade of fresh sage and mint, about 1 tsp. sage and 1/2 tsp. mint. I added 1/4 c. nutritional yeast for body and flavor reminiscent to that of Aged Parmesan. I then folded the veggie blends into the AF cream cheese. SPST (Salt and Pepper to Suit Taste). I used Himalayan Pink Salt, fine grain, for lots of beneficial trace minerals and harmonious balance with the mushrooms.</p><p>Additionally, you can elevate the filling even more by using a counter top smoker and smoking the cheese blend before placing the filling in the pastry. I used double sheets of the Phyllo dough to make the sachets, placing 2 tbsp. portions in the center and folding over to the ends, and then folding the outer sleeves under the filled portions. I brushed them with plant butter, during and after. Bake the sachets on parchment paper lined baking sheet for about 25 minutes in a 375* convection oven until golden.</p><p> <table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEio0fpUtkI6qngASmYNnX3R3pwmSHKRWtJlGTXM-e4QV1b70JFNth5Uh7xd1r9HE_N8VzbRJDk7RmCu0Dinv6BuJ5L267_W-ExCG15jLpV-1WR8q9B7AH7XL_UI-aQydzTavYBJNfTUCjSp_c5pmL1F2RqGiyyD6hPyktYrm2iBXa1i5oRf9_sd7pwV=s4000" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="2695" data-original-width="4000" height="432" src="https://blogger.googleusercontent.com/img/a/AVvXsEio0fpUtkI6qngASmYNnX3R3pwmSHKRWtJlGTXM-e4QV1b70JFNth5Uh7xd1r9HE_N8VzbRJDk7RmCu0Dinv6BuJ5L267_W-ExCG15jLpV-1WR8q9B7AH7XL_UI-aQydzTavYBJNfTUCjSp_c5pmL1F2RqGiyyD6hPyktYrm2iBXa1i5oRf9_sd7pwV=w640-h432" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Vegan Three 'Shroom Sachets with Perfect Day</td></tr></tbody></table><br /></p><p>Delicious warm or at room temperature. Makes 10 sachets or you can reduce the portions to about 1 tsp. each and make appetizer servings. </p><p>This dish is just perfect as is or as a vegan main course alongside a nice gourmet greens salad with cranberries and roasted pecans. Additionally, the appetizer portions will go well at ANY social, dinner or occasion where food and wine is involved, even the strict carnivores can appreciate this dish. My tasters approved unanimously, myself included.</p><p><br /></p><p><br /></p><p><br /></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhiwpqxBKgOTkMHSZ2msa8nD0j_24pVptE94FdeEY2JqqVmwkh4EXNa2s-6FOynkCg2AbpsmEyRR5zMSqWT62cV5Ah43qKUbNDqpTHTwRAlztqrWyEi19jHzoujyb19uCVrCQEMl9sa6I2yzRcUEH0_CbArAnEwbQ5iDnae-Pb5IPkF_VMn3AbBhzC0=s3956" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="2405" data-original-width="3956" height="390" src="https://blogger.googleusercontent.com/img/a/AVvXsEhiwpqxBKgOTkMHSZ2msa8nD0j_24pVptE94FdeEY2JqqVmwkh4EXNa2s-6FOynkCg2AbpsmEyRR5zMSqWT62cV5Ah43qKUbNDqpTHTwRAlztqrWyEi19jHzoujyb19uCVrCQEMl9sa6I2yzRcUEH0_CbArAnEwbQ5iDnae-Pb5IPkF_VMn3AbBhzC0=w640-h390" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Flaky, Delicious, Hearty and Vegan with Perfect Day AF Cream Cheese</td></tr></tbody></table><br /><p><br /></p><p><br /></p>Denese Smithhttp://www.blogger.com/profile/05072535808066218132noreply@blogger.com2tag:blogger.com,1999:blog-3185279911952499978.post-3914353704579510052021-12-19T02:31:00.001-05:002021-12-23T21:27:29.643-05:00Holiday Pull Apart Brunch Casserole<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgg6SGtd8B_LD13YxujL9VrPIADJqctDTVFOPC90pFa6r83ITSsRnLL1ppNxEczYVcIjdAxZfzr81ATIHRQfz1MtcPSDMxeWq1NE1H_SVrVzP-V6RklQD7xBZEak7qIzU4v_zxrvqGNu6A/s5312/20210930_124302.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2988" data-original-width="5312" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgg6SGtd8B_LD13YxujL9VrPIADJqctDTVFOPC90pFa6r83ITSsRnLL1ppNxEczYVcIjdAxZfzr81ATIHRQfz1MtcPSDMxeWq1NE1H_SVrVzP-V6RklQD7xBZEak7qIzU4v_zxrvqGNu6A/w640-h360/20210930_124302.jpg" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiM6jEfrWSRvEOXMeAVNwLDJZv2D9oRxftoGmWRYYe2hI84mkn9FQrTqXEKbfqFWB9Zq0knWzhhWjEXmTZSBtLnMQjfGv4phO4hPESSY2V6qZMeHbNz1PCHo-4unexMJF40xubyhXIB7QA/s5312/20210930_113011.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2988" data-original-width="5312" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiM6jEfrWSRvEOXMeAVNwLDJZv2D9oRxftoGmWRYYe2hI84mkn9FQrTqXEKbfqFWB9Zq0knWzhhWjEXmTZSBtLnMQjfGv4phO4hPESSY2V6qZMeHbNz1PCHo-4unexMJF40xubyhXIB7QA/w400-h225/20210930_113011.jpg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOMOnM6GKDzCBuPSBqZHQ0A09l46PgfMgQzWCXdWClpAk-9X6aSdM6WkCnL2A6ldpHRKm2eht_te2uMZpGcCBGCrazQ6rOWx8PrO899Hb9RgfS-Fm3FHgdEH0dJj8WWRm5bIJc9VUjHAA/s5312/20210930_112232.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2988" data-original-width="5312" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOMOnM6GKDzCBuPSBqZHQ0A09l46PgfMgQzWCXdWClpAk-9X6aSdM6WkCnL2A6ldpHRKm2eht_te2uMZpGcCBGCrazQ6rOWx8PrO899Hb9RgfS-Fm3FHgdEH0dJj8WWRm5bIJc9VUjHAA/w400-h225/20210930_112232.jpg" width="400" /></a></div><br /> Casseroles are a delicious and affordable way to get meals on the table in a timely fashion. They are awesome because they can be made ahead and modified easily to fit any palate. Generally speaking, breakfast casseroles are popular and filling, especially for brunch or even dinners, by adding a simple green or fruit salad for accompaniment. It's always nice when we can present our meals with a little flair to peak the interest of our sometimes unimpressed brood, often familiar with dishes that can be correlated to the day of the week. I once dated a guy whose mom was on one such schedule. If ever I was unsure of the day of the week, I simply noted what she was serving for dinner, i.e. Fast Food Friday or Hotdogs, baked beans and mac/cheese Wednesday, you get the drift. She was a mother of two, wife and full time at a busy office, so understandably devised a routine, passe to her household, but admirable to me. <p></p><div>They were well versed in the almost robotic menu, so they never seemed excited for dinner. The following recipe is to help divert one such outcome, using tater tots as the border, sides and crust. They have been partially thawed and some are crumbled into the bottom, while others are stacked to create crust. The finished border may be plucked off and dipped in your favorite sauce or ketchup, while the rest serves as the vessel to hold the delicious and savory ingredients, married through staples like sharp cheddar, green onion and local, fresh eggs. I used a 2 lb. bag of tater tots, partially thawed, for this recipe. </div><div>Serves Plenty.</div><div><br /></div>Denese Smithhttp://www.blogger.com/profile/05072535808066218132noreply@blogger.com0tag:blogger.com,1999:blog-3185279911952499978.post-83290108633112223032021-10-03T02:56:00.000-04:002021-10-03T02:56:36.859-04:00Quilted Mac and Cheese<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhODB0krumS_YI1nXkIiaDywce3hRUXU19_xxfE0wXX-tgFDnc6iNAbyfhfkltSAwNXff5urLLq7yB5u6olHkFXWVX6G909wk8dtdtgrfjcBsirtVEhKaYxycvNGs1ZnjZnpxPB6dhnExI/s5312/20210806_001025.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2988" data-original-width="5312" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhODB0krumS_YI1nXkIiaDywce3hRUXU19_xxfE0wXX-tgFDnc6iNAbyfhfkltSAwNXff5urLLq7yB5u6olHkFXWVX6G909wk8dtdtgrfjcBsirtVEhKaYxycvNGs1ZnjZnpxPB6dhnExI/w640-h360/20210806_001025.jpg" width="640" /></a></div>With the holidays fast approaching, our menus will be brainstormed, assessed and executed with surgical precision and garnished with stress. Whether you choose a traditional or modern ensemble, there are always little tweaks and adjustments we can make to what we are already comfortable with, to elevate a dish or recipe in no time. <div> The featured photo is what I call "quilted", because of the block style appearance of the melted cheese on top and throughout. I cubed some of the cheese portions larger than others, as to not completely melt into the dish and retain some of its shape and offer more texture. I prepped two contrasting color portions of the cheese used for this recipe and scattered the blocks randomly atop, to create a look similar to that of your Grandma's hand sewn quilt, passed down to your mother and one day, becoming your own. </div><div>Now, having an heirloom quilt is not a requirement and is certainly not going to affect the wonderful outcome of this little tip, but hopefully it will create the same warming, cozy and familiar feeling you just had thinking about it. Additionally, if you love the idea of quilting as a hobby, it's never too late to begin one and create some living history and a chance to get your kids engaged in adding some of the swatches that represent themselves or things that are important in their lives. Participation begets Appreciation! Enjoy!<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEcTsPrWyBZpj0HQQKEefGN3uz9mvYnJeJ5HJ2kVR6pMKGF2s1d_QRYzt3kq3Xv4va_Npq8gR4EaFRQLAy9ReSWMumcl_yBg92k9alrChMy5EbnEH66zjZ09DSmeE76_ldlL4RBAmk1Tg/s5312/20210806_001038.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2988" data-original-width="5312" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEcTsPrWyBZpj0HQQKEefGN3uz9mvYnJeJ5HJ2kVR6pMKGF2s1d_QRYzt3kq3Xv4va_Npq8gR4EaFRQLAy9ReSWMumcl_yBg92k9alrChMy5EbnEH66zjZ09DSmeE76_ldlL4RBAmk1Tg/s320/20210806_001038.jpg" width="320" /></a></div><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4i7j9EpklVDrMCuogO01TQHtBjmwOlVt2z0Kn1KQFpp-OdKSd1JiJ4iEpvx9uJGCLfpmLl7gq3l6FiCKKgs7EFh1MrxucLkSYetBzOgjnl384CJoza1YQP3z7j3ZCVy9o767naAOYVNY/s5312/20210806_001029.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="5312" data-original-width="2988" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4i7j9EpklVDrMCuogO01TQHtBjmwOlVt2z0Kn1KQFpp-OdKSd1JiJ4iEpvx9uJGCLfpmLl7gq3l6FiCKKgs7EFh1MrxucLkSYetBzOgjnl384CJoza1YQP3z7j3ZCVy9o767naAOYVNY/w360-h640/20210806_001029.jpg" width="360" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Quilted Mac and Cheese effect created using two types of cheese, cubed </td></tr></tbody></table><br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlMJ1aOirOoFXbFN7aEPBrlbJ9wAStJoVYwkjimq1S2kWN1YL_DRN90K9IBMgFlc9TyN3Y-fCj-5zfAR-Vk-vtYFP4vlcqWIA5dszMRhaWcn_JON1vA9nsjfKjzCb6lHJ64tzf_kbrJh0/s5312/20210806_001033.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2988" data-original-width="5312" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlMJ1aOirOoFXbFN7aEPBrlbJ9wAStJoVYwkjimq1S2kWN1YL_DRN90K9IBMgFlc9TyN3Y-fCj-5zfAR-Vk-vtYFP4vlcqWIA5dszMRhaWcn_JON1vA9nsjfKjzCb6lHJ64tzf_kbrJh0/w640-h360/20210806_001033.jpg" width="640" /></a></div><br /> <p></p></div>Denese Smithhttp://www.blogger.com/profile/05072535808066218132noreply@blogger.com0tag:blogger.com,1999:blog-3185279911952499978.post-2765066702563019662021-09-17T09:43:00.000-04:002021-09-17T09:43:20.588-04:00Spaghetti Pie and a Beautiful Sky<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgayAwJXDW8lKmNxfI79hq-3IrRQ4ITkxGDWVQk3-voA0AKywHDgYmRbR5h9BcSxLNN6Eayk_fDnRA7Pa69Nwys4amZ8aI3HSoLi17jkhpVfjjNp6EXUCER-BPyS1ceu1mf2BpvEMGF_kA/s5312/20210916_135031.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2988" data-original-width="5312" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgayAwJXDW8lKmNxfI79hq-3IrRQ4ITkxGDWVQk3-voA0AKywHDgYmRbR5h9BcSxLNN6Eayk_fDnRA7Pa69Nwys4amZ8aI3HSoLi17jkhpVfjjNp6EXUCER-BPyS1ceu1mf2BpvEMGF_kA/w640-h360/20210916_135031.jpg" width="640" /></a></div><br /> A fantastic spin on a familiar comfort food and leftovers is a delicious Spaghetti Pie! I found the original recipe in a cookbook from the early 80's and adapted it in my own style to become one of my own. This recipe is particularly great for elevating the leftovers from your last night's spaghetti dinner, with the implementation of just a few more ingredients. By no means does the dish have to begin with dinner past, you may create the components as you go, but this way is ideal for time and efficiency's sake. <div> The noodles of the Spaghetti Pie are tossed with beaten eggs, mixed with some Parmesan cheese, parsley and garlic powder and pressed into the shape of a 'pie' crust in your desired vessel. This time I used a casserole, but you may use pie pans, if you have them available. the already cooked noodles are then covered with a blend of sour cream, Parmesan cheese and other fresh aromatics of your choice like parsley, basil and oregano. Be sure to leave a border, as one would with a pie as well. </div><div>The meat sauce is then spread over the sour cream blend , then covered and baked through for about 30 minutes, give or take depending on the oven. This allows time for the egg to set up and form a pasta crust with the meat sauce suspended in the middle. Once the dish has baked and set, you may sprinkle with Cheddar cheese or a cheese blend to your liking ,then popped back into the oven until melted. Add the finishing touches by garnishing with olive oil, parsley and Parmesan cheese for a dinner makeover that's elevated and phenomenally different, plus even more delicious because everyone knows spaghetti is better the next day!! <table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyBVNen4nvQDq5vowrsQdu2_wK5vC07cxULjbWR9jeQQt2wQA-SWFoZ1gJCEgRNt5S7nD-eTB6A7V4eoMOtTorzia4BZZU3as27oKmnEBIhdmG1z9fCr5uMPVshxRGlnPRWBAZ9WbQhkE/s5312/20210915_132439.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="2988" data-original-width="5312" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyBVNen4nvQDq5vowrsQdu2_wK5vC07cxULjbWR9jeQQt2wQA-SWFoZ1gJCEgRNt5S7nD-eTB6A7V4eoMOtTorzia4BZZU3as27oKmnEBIhdmG1z9fCr5uMPVshxRGlnPRWBAZ9WbQhkE/w640-h360/20210915_132439.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Spaghetti Pie before covering and baking for 30 minutes .</td></tr></tbody></table><br /><p></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7hCL9dtE587rH9JbOmcyNNf6FilwhkxecRkp5QgVh1kQ2J0yy-cWsrESIcxgjBLnmFXpLQyrBFEZ36OBP9mqYUtPoXWgpLrKqe8_sf-G8UIOk9EXAcCZiObyTbJToW2leklH4Bdx4zjk/s5312/20210917_070104.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="2988" data-original-width="5312" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7hCL9dtE587rH9JbOmcyNNf6FilwhkxecRkp5QgVh1kQ2J0yy-cWsrESIcxgjBLnmFXpLQyrBFEZ36OBP9mqYUtPoXWgpLrKqe8_sf-G8UIOk9EXAcCZiObyTbJToW2leklH4Bdx4zjk/w640-h360/20210917_070104.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">A gorgeous sunrise in North Myrtle Beach with the colors of Summer's End.</td></tr></tbody></table><br /><p><br /></p></div>Denese Smithhttp://www.blogger.com/profile/05072535808066218132noreply@blogger.com0tag:blogger.com,1999:blog-3185279911952499978.post-90551284044128613632021-08-05T21:49:00.003-04:002021-08-05T22:10:08.816-04:00Thank You<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiN7q2_YenAzD4MCsF8zRXfAPHCmdIci8Yy9GB31HuXm-1lT9AXZb8gwKRJDBaMv-quoR8uW7R1maH1MId6gO4kwHD5GezL6_WCucDDNEqDCYQZ_IBISfPxd252vfOfA5GmlAKP0mqApVI/s5312/20210626_203644-EFFECTS.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2988" data-original-width="5312" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiN7q2_YenAzD4MCsF8zRXfAPHCmdIci8Yy9GB31HuXm-1lT9AXZb8gwKRJDBaMv-quoR8uW7R1maH1MId6gO4kwHD5GezL6_WCucDDNEqDCYQZ_IBISfPxd252vfOfA5GmlAKP0mqApVI/w640-h360/20210626_203644-EFFECTS.jpg" width="640" /></a></div><br /> This photo is dedicated to all my viewers and supporters. I want to thank you for helping me attain almost 7 Million views on my photography as a Google Local Guide and a new milestone of views for my recipes, reflections and photography here on my website. Thanks so much and I look forward to sharing much more. You are Loved and Appreciated. See you soon and as beautiful as this photo is, (taken while on vacation in Clarksville) Don't Let the Sun Set on Your Dreams, Keep It Pushing! #TEAMKIP<p></p>Denese Smithhttp://www.blogger.com/profile/05072535808066218132noreply@blogger.com0tag:blogger.com,1999:blog-3185279911952499978.post-87690926744520223382021-08-03T14:04:00.003-04:002021-08-05T21:38:04.757-04:00Badeaux's Seafood and Grill: Down in the Bayou by Way of South Boston<p></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNUbRTkh6O6x3UkoyHABYU6k9Idjre_eCmZOXrMYRtoozvPVbypsLOIoDj056B9ck3XUBfAhqRm3Hz5j4XV1nKCUKAOHbQnbZsgOgDidzSbwloMYOkm_M_fgwwsjJyT8YjpaM9EjaFcPQ/s5312/20210702_121137.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="2988" data-original-width="5312" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNUbRTkh6O6x3UkoyHABYU6k9Idjre_eCmZOXrMYRtoozvPVbypsLOIoDj056B9ck3XUBfAhqRm3Hz5j4XV1nKCUKAOHbQnbZsgOgDidzSbwloMYOkm_M_fgwwsjJyT8YjpaM9EjaFcPQ/w640-h360/20210702_121137.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Fried Alligator App at Badeaux's</td></tr></tbody></table><div style="text-align: center;"><br /></div><span color="rgba(0, 0, 0, 0.87)" face="Roboto, Arial, sans-serif" style="background-color: white; letter-spacing: 0.2px; white-space: pre-wrap;"><div style="text-align: center;"><span style="letter-spacing: 0.2px;"><span style="font-size: medium;">One of the highlights this year during our visits to Clarksville is stopping by South Boston to dine at Badeaux's Seafood and Grill. They have an array of delectables, with Cajun flair, as well as burgers, BBQ, Steaks, Wings and Cajun style seafood options. I was particularly interested in giving the Gator menu items a go. We had the Alligator Basket and Bacon Cheese Fries Appetizers and they were DELISH! The morsels of fried golden goodness were tender and supple, with a hearty crunch and optional Cajun heat. The Gator sauce is a unique and yummy, even on fries! We ordered with Prompt and Friendly service. Our server was excellent and personable, courteous and attentive, without being overly so. We had lunch before heading back up north on our destination. Our food was hot and fresh, Blues played while we enjoyed our burgers, I recommend the "Slap Ya Mamma" Burger, though I wouldn't advise it :), the Collard Greens are BOSS! My girls enjoyed the Mac and Cheese side, which is an option with any burger combo at no extra charge. Next time, we'll be having dinner and checking out the rest of the expansive menu. Smiles all the way around the table and the restaurant was clean. We'll be taking a drive back, so</span></span><span style="letter-spacing: 0.2px;"><span style="font-size: medium;">oner than later, it's worth the hour plus. Next time you happen to be in the South Boston, Va area, be sure to look them up, I 'Guarantee' the taste will bring you back! </span></span></div><div style="text-align: center;"><span style="letter-spacing: 0.2px;"><span style="font-size: medium;"> </span></span></div></span><p></p>Denese Smithhttp://www.blogger.com/profile/05072535808066218132noreply@blogger.com0