tag:blogger.com,1999:blog-50975723105919745602024-02-20T01:41:36.661-08:00 BLOG BY BINNSA BACHELOR'S take on the world as expressed through a wonderful "RECIPES I LIVE BY" blog.Blog By Binnshttp://www.blogger.com/profile/00199662098432713390noreply@blogger.comBlogger301125tag:blogger.com,1999:blog-5097572310591974560.post-71244807235421094112022-07-26T12:05:00.000-07:002022-07-26T12:05:04.927-07:00O'Connor's Cottage Pie<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjVxbYpXw-ZaNclB8kR_JsOWyI3iPXqMEwQPX8mkuLXh8OUDFvExdEzW9C_kVjlKuFK66CU5Pln7gj2vlarMNiB3xUc2yY4XNmHB9DSs-Q-K4yNPIddYnYdZW6OCMf4ZfpQa_UdQdPyfbwZw7KsBYiyrKgVrkvdRW14Xeg8GCLDLr-AYspGj9pqY9jRQ/s4032/Cottage%20pie.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Cottage Pie" border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjVxbYpXw-ZaNclB8kR_JsOWyI3iPXqMEwQPX8mkuLXh8OUDFvExdEzW9C_kVjlKuFK66CU5Pln7gj2vlarMNiB3xUc2yY4XNmHB9DSs-Q-K4yNPIddYnYdZW6OCMf4ZfpQa_UdQdPyfbwZw7KsBYiyrKgVrkvdRW14Xeg8GCLDLr-AYspGj9pqY9jRQ/w640-h480/Cottage%20pie.jpg" title="O'Connor's Cottage Pie" width="640" /></a></div><br /><p></p><h2 style="text-align: center;"><b><u>O'Connor's Cottage Pie</u></b></h2><p><br /></p><p>Most people do not know what you mean when you say you are making a Cottage Pie. As soon as you describe it they respond with "Oh yeah, Shepherd's Pie?", No, there is a difference. First off, if you use beef then it isn't Shepherd's, because they heard sheep so only lamb or mutton can be called that kind of pie. Anyways, my Irish grandmother used to make this delicious version of Cottage Pie. Hope you enjoy.</p><p>Ingredients:</p><p></p><ul style="text-align: left;"><li>1 lb ground beef</li><li>1/2 white onion diced</li><li>2 cloves garlic minced</li><li>1 can diced tomatoes</li><li>1/2 cup frozen corn</li><li>1/2 cup frozen peas</li><li>1 cup beef stock</li><li>2 tbs flour</li><li>1 tsp thyme</li><li>1 bay leaf</li><li>Worcestershire </li><li>Salt/Pepper</li></ul><p></p><p>Topping</p><p></p><ul style="text-align: left;"><li>2 large russet potatoes</li><li>Butter</li><li>Milk</li><li>1 1/2 cup shredded Irish white cheddar</li><li>Salt/pepper</li></ul><div>1. Begin by peeling and boiling your potatoes. Preheat oven to 350F</div><div><br /></div><div>2. Next brown the ground beef in a large pan along with the diced onion. </div><div><br /></div><div>3. Mix in the garlic and sauté until fragrant.</div><div><br /></div><div>4. Mix in the diced tomatoes, frozen corn and frozen peas.</div><div><br /></div><div>5. Stir in the 2 tbs of flour until the mixture becomes a thick consistency.</div><div><br /></div><div>6. Slowly pour in the beef stock until the mixture becomes a thick gravy of beef and vegetables.</div><div><br /></div><div>7. Stir in the thyme, bay leaf, and a couple of shakes of Worcestershire sauce. Salt and pepper to taste. Remove from heat.</div><div><br /></div><div>8. Once potatoes are cooked through, drain and mash up. Add in a couple bits of butter and milk until </div><div>the consistency your prefer for mashed potatoes. </div><div><br /></div><div>9. Mix in 1 cup of the Irish white cheddar. </div><div><br /></div><div>10. In a medium baking dish, pour in the beef mixture. Spread the potato mixture over top and sprinkle the leftover 1/2 cup Irish white cheddar. Cover and bake in oven for roughly 30 minutes. Remove cover and place under the broiler for about 5-10 minutes until the potatoes brown and crisp up. </div><div><br /></div><div>Once cooled this dish is packed full of flavor and everyone will fall in love with it. The secret is the Irish white cheddar. Some will notice a different taste but not expect that to be the one different ingredient you use. Enjoy!</div><div><br /></div><div>Prep Time: 15-20 minutes</div><div>Cook Time: 40 minutes</div><div>Serves: 5+</div><p></p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5VjvRpKXNZgXNfDsmpY0lwto2voJZUmz-NN2sO_X4vNg1fiTZKGZzw3BuIHtqJTCN7NUILiEiYS1VLnyPGxLEHmel46AT21J8iMLCbRGdYr6GdDVD9li_gXkuyCKjTdmzn3xj41ERB3ZK5YMCSfwXfnolLXxgWUhmD3CSo-kLrz7GszrQHXGOdxGz5A/s4032/Cottage%20pie2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Cottage Pie" border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5VjvRpKXNZgXNfDsmpY0lwto2voJZUmz-NN2sO_X4vNg1fiTZKGZzw3BuIHtqJTCN7NUILiEiYS1VLnyPGxLEHmel46AT21J8iMLCbRGdYr6GdDVD9li_gXkuyCKjTdmzn3xj41ERB3ZK5YMCSfwXfnolLXxgWUhmD3CSo-kLrz7GszrQHXGOdxGz5A/w480-h640/Cottage%20pie2.jpg" title="O'Connor's Cottage Pie" width="480" /></a></div><br /><p><br /></p><p><br /></p>Blog By Binnshttp://www.blogger.com/profile/00199662098432713390noreply@blogger.com0West Virginia, USA38.5976262 -80.454902610.287392363821155 -115.6111526 66.907860036178846 -45.2986526tag:blogger.com,1999:blog-5097572310591974560.post-5898587139248013252022-04-13T09:30:00.001-07:002022-04-13T09:30:28.057-07:00Pasta Al Tonno<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEi0CeqPKCgMKr1wgvVKbXAyk4vVnwo6k1TndlSaT10hGZIegUYpBZ8NIwEodfTFAtegtFUQq2AZyKDF8MZdWTiIoF5n2A24CunL3gSautFqAhdMPJ3nobsspSvGqGL9_z2G0L6A7U2mnPZpLzZ2KtE_p-wVX7Hq9PseiTwwOjeXNl9UCZrztqrfRb6z9g=s4032" style="margin-left: 1em; margin-right: 1em;"><img alt="Tuna-Pasta" border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEi0CeqPKCgMKr1wgvVKbXAyk4vVnwo6k1TndlSaT10hGZIegUYpBZ8NIwEodfTFAtegtFUQq2AZyKDF8MZdWTiIoF5n2A24CunL3gSautFqAhdMPJ3nobsspSvGqGL9_z2G0L6A7U2mnPZpLzZ2KtE_p-wVX7Hq9PseiTwwOjeXNl9UCZrztqrfRb6z9g=w480-h640" title="Pasta-Al-Tonno" width="480" /></a></div><br /><p></p><p style="text-align: center;"><b><span style="font-size: large;">PASTA AL TONNO</span></b></p><p style="text-align: left;"> What exactly is <b>Pasta Al Tonno</b> you may be asking? Well it is simply pasta and tuna. A simple and delicious quick pasta meal that is beloved by many all over Italy. Why wouldn't it be? A rather smaller country surrounded by water makes for a typical cuisine dotted with all types of seafood found in the sea. Every region, family, restaurant has their own version of a pasta with tuna dish. This one is something my family has just always simply threw together for a quick yet delicious meal. If you try this I am sure you too will love it as much as we do. <b>Pasta Al Tonno.</b></p><p>Ingredients:</p><p></p><ul style="text-align: left;"><li>Olive Oil</li><li>1-2 cloves Garlic</li><li>1/2 Onion diced</li><li>1 cup White Wine</li><li>1 tbs Oregano</li><li>1 pinch Chili flakes</li><li>1/4 cup Capers</li><li>1 can of Tuna in oil</li><li>1 full Lemon Zested</li><li>Spaghetti</li></ul><div>1. In a large sauté pan drizzle some olive oil and sauté onion until translucent and then sauté garlic.</div><div><br /></div><div>2. Mix in tuna directly from the can. </div><div><br /></div><div>3. Pour in white wine and add in oregano, chili flakes, capers and lemon zest. Bring to a slight simmer and reduce sauce about by 1/2.</div><div><br /></div><div>4. Take cooked spaghetti and toss directly into the pan with tuna and sauce. Serve. </div><div><br /></div><div>Now I know cheese shouldn't be served on seafood pasta, however we always loved a little parmesan tossed with this tuna pasta. To each their own!</div><div><br /></div><div>Prep Time: 5 minutes</div><div>Cook Time: 10 minutes</div><div>Serves: 2+</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEiC3gCIpLDPE6xBu6AWb-DbQ2cKmrI9eZFQ9HWJsGqQMbOAX4CxF9kxKBqzt87l5zBVgakcXrxlD3npnl_ZX70Vmk1PJW-nFMd29UuNkan7DwWh4IKo6noKUnumSyJO8VIhGyy0zw1-DPsOP3uC_FuvkAZbB3iJTuJ_Xp-G9tcSmdZcceTS--tyIpCGIg=s4032" style="margin-left: 1em; margin-right: 1em;"><img alt="Tuna-Pasta" border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/a/AVvXsEiC3gCIpLDPE6xBu6AWb-DbQ2cKmrI9eZFQ9HWJsGqQMbOAX4CxF9kxKBqzt87l5zBVgakcXrxlD3npnl_ZX70Vmk1PJW-nFMd29UuNkan7DwWh4IKo6noKUnumSyJO8VIhGyy0zw1-DPsOP3uC_FuvkAZbB3iJTuJ_Xp-G9tcSmdZcceTS--tyIpCGIg=w300-h400" title="Pasta-Al-Tonno" width="300" /></a></div><br /><div><br /></div><p></p>Blog By Binnshttp://www.blogger.com/profile/00199662098432713390noreply@blogger.com0tag:blogger.com,1999:blog-5097572310591974560.post-30748266632318977782022-02-02T14:58:00.001-08:002022-02-02T14:58:56.977-08:00Chicago Deep Dish Personal Pie<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhyKYPbA9GoSk89Pe1fXrp__2wMJ8jdWwROoVRi_4dMySFXytZ6VEq0O-ETcss46RPxjZFZ_NEQNISQGChwlM6SgQH6lfMWw9x7YD4LHKgrnghjmt4cCQA19n10BNEyDV_b77TIwEB9F_HByttIVEJXlPq9aTYEiovzDRbLtA71n9QOOD7bm3dJkfkeaQ=s4032" style="margin-left: 1em; margin-right: 1em;"><img alt="Deep-Dish-Pizza" border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/a/AVvXsEhyKYPbA9GoSk89Pe1fXrp__2wMJ8jdWwROoVRi_4dMySFXytZ6VEq0O-ETcss46RPxjZFZ_NEQNISQGChwlM6SgQH6lfMWw9x7YD4LHKgrnghjmt4cCQA19n10BNEyDV_b77TIwEB9F_HByttIVEJXlPq9aTYEiovzDRbLtA71n9QOOD7bm3dJkfkeaQ=w640-h480" title="Chicago-Deep-Dish-Personal-Pie" width="640" /></a></div><br /><p style="text-align: center;"><br /></p><p style="text-align: center;"><b><span style="font-size: large;">Chicago Deep Dish Pie</span></b></p><p><br /> This simple yet fulfilling meal for two is the perfect and easy weeknight meal or whenever you want it. Now I am truly the typical Italian that pretty much prefers the original style of pizza; thin crust, tomato, mozzarella, and basil, the kind you get in Naples. However, I saw on The Kitchen the hosts make this with using homemade pizza dough. I was amazed at how easy so thought I would give it a try. This one is even easier because I just used store bought pizza dough. <b>Chicago Deep Dish Pie</b>.</p><p><br /></p><p>Ingredients:</p><p></p><ul style="text-align: left;"><li>Store bought pizza crust</li><li>Mozzarella slices</li><li>1 lb Italian ground sausage</li><li>Small can San Marzano tomatoes</li><li>Italian seasoning</li><li>Parmesan cheese</li></ul><p></p><p>1. Take your Italian Ground Sausage and literally smash it down with the bottom of your 9in circle baking pan into the round shape of the pizza. Quickly pan fry it until just browning on both sides. </p><p>2. Clean off bottom of baking pan and gently butter the entire inside, bottom and sides.</p><p>3. Roll out your store bought pizza dough.</p><p>4. Form pizza dough into the baking pan, pressing until all bottom is covered and all the way up the sides.</p><p>5. Layer with slices of mozzarella, then the partially cooked circle of Italian sausage.</p><p>6. Take the can of tomatoes and pour into a bowl. Squish with your hands. Layer on top of the sausage. Sprinkle some Italian seasoning and then parmesan.</p><p>7. Bake in 450 degree oven for 30 minutes. Let cool and serve.</p><p><br /></p><p>This was amazing. Full of good flavor and a quick and satisfying meal for two. </p><p><br /></p><p>Prep time: 15 minutes</p><p>Cook Time: 30 minutes</p><p>Serves: 2</p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjgsjDGz38BIpPzCZnuVUMfcfpmb8a2GymhOIfdUg9xfXjlW4LTfJKA6HGao56aNdeTwaOg1lBmGDNEC4irign_BHuMKJzb7u0OsAey8gSL5ZMpLOe7jUAt3PONBQZrJ25IeJ3A0MmxDbvR-Uocn-iI78-KUwkPgW_ISTCEXFfhL0gsT8GBsFw1CBlHtg=s4032" style="margin-left: 1em; margin-right: 1em;"><img alt="Deep-Dish-Pizza" border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/a/AVvXsEjgsjDGz38BIpPzCZnuVUMfcfpmb8a2GymhOIfdUg9xfXjlW4LTfJKA6HGao56aNdeTwaOg1lBmGDNEC4irign_BHuMKJzb7u0OsAey8gSL5ZMpLOe7jUAt3PONBQZrJ25IeJ3A0MmxDbvR-Uocn-iI78-KUwkPgW_ISTCEXFfhL0gsT8GBsFw1CBlHtg=w300-h400" title="Chicago-Deep-Dish-Pesonal-Pie" width="300" /></a></div><br /><p><br /></p>Blog By Binnshttp://www.blogger.com/profile/00199662098432713390noreply@blogger.com0tag:blogger.com,1999:blog-5097572310591974560.post-45143107339516505642022-01-20T14:57:00.000-08:002022-01-20T14:57:10.982-08:00Bacon, Chive, Cheddar Soda Bread<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEiTyWAtRZDwh9gDEvguruXfwWv21dekwyITiyQ85G6aE37m87MP_yEcuBeNFZJ6SZpkJK_RjGn2jgGIa0haD1yv4wWgJKon_1dGzbVGRcE5RcQ5xs5Q1uXc5ZpA8QX23OVkcJ5_DfpWSNZyjybhI6uLvwEbJIapTE0YoIgvPr8cBSEwJKOEZnA4IFvXrA=s4032" style="margin-left: 1em; margin-right: 1em;"><img alt="Soda-Bread" border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEiTyWAtRZDwh9gDEvguruXfwWv21dekwyITiyQ85G6aE37m87MP_yEcuBeNFZJ6SZpkJK_RjGn2jgGIa0haD1yv4wWgJKon_1dGzbVGRcE5RcQ5xs5Q1uXc5ZpA8QX23OVkcJ5_DfpWSNZyjybhI6uLvwEbJIapTE0YoIgvPr8cBSEwJKOEZnA4IFvXrA=w480-h640" title="Bacon-Chive-Cheddar-Soda-Bread" width="480" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><b><span style="font-size: large;">Bacon, Chive, Cheddar Soda Bread</span></b></div><br /> This delicious hearty Irish Soda bread is so good that you can make it anytime of the year. Quick, simple, and the perfect accompaniment to any soup or roast dinner you plan on having. I found this recipe on the web and added a few of my own touches and changes to it. Give it a try. <b>Bacon, Chive, Cheddar Soda Bread.</b><div><br /></div><div>Ingredients:</div><div><br /></div><div><ul style="text-align: left;"><li>2 cups flour</li><li>1/2 tsp baking soda</li><li>1/2 tsp sugar</li><li>1/2 tsp salt</li><li>1 cup shredded cheddar cheese</li><li>1 1/2 tbs minced dried onion</li><li>5 slices cooked bacon</li><li>1/2 cup diced chives</li><li>3/4 cup buttermilk</li></ul></div><div><br /></div><div>1. Preheat oven to 400 F.</div><div><br /></div><div>2. Sift flour, baking soda, sugar, and salt together.</div><div><br /></div><div>3. Mix in bacon, cheese, onion, and chives into mixture.</div><div><br /></div><div>4. Add in buttermilk and mix together until your mixture forms a ball.</div><div><br /></div><div>5. On floured surface kneed for a few minutes and form into a ball. Slice a cross on top.</div><div><br /></div><div>6. Bake for 25 minutes until the bottom sounds hollow. </div><div><br /></div><div> I have made many different kinds of Soda Bread before but this one tops the cake! </div><div><br /></div><div>Prep Time: 30 minutes</div><div>Cook Time: 25 minutes</div><div>Serves: 4+</div><div><br /></div><div><br /></div>Blog By Binnshttp://www.blogger.com/profile/00199662098432713390noreply@blogger.com0tag:blogger.com,1999:blog-5097572310591974560.post-7024162172940390682022-01-07T14:24:00.001-08:002022-01-07T14:24:31.404-08:00O'Connor Stoup<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhPcXjuFYO2HUb-h-XtMuiLO0Id4LFS55ZTsZ613zCPDgLmTJFnoqn43tZPElSzOl8fktjVQaKcRDO0bNIwWWCZKrGbRtGo239gGymap54k1DuNZJXo4hnJhX1aKzddsz1KYCrntJAe49GCzPyCta_oGPvh9ce2ntp-cx8ezBFvIOWl16auBpc7gDMQBA=s4032" style="margin-left: 1em; margin-right: 1em;"><img alt="Irish-Soup" border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEhPcXjuFYO2HUb-h-XtMuiLO0Id4LFS55ZTsZ613zCPDgLmTJFnoqn43tZPElSzOl8fktjVQaKcRDO0bNIwWWCZKrGbRtGo239gGymap54k1DuNZJXo4hnJhX1aKzddsz1KYCrntJAe49GCzPyCta_oGPvh9ce2ntp-cx8ezBFvIOWl16auBpc7gDMQBA=w480-h640" title="O'Connor Stoup" width="480" /></a></div><br /><p style="text-align: center;"><b><span style="font-size: large;"> O'Connor Stoup</span></b></p><p> <b>O'Connor Stoup</b>, what is this? Well, O'Connor is my Irish sides surname, (along with a few others), and Stoup is just a new name for a dish that falls in-between and soup and a stew. This "Stoup" is packed full of traditional Irish flavors and ingredients with the addition of an amazing Irish cheddar cheese I picked up at my local grocery. <b>O'Connor Stoup</b>.</p><p>Ingredients:</p><p><br /></p><p></p><ul style="text-align: left;"><li>2 tbs butter</li><li>1/2 white onion diced</li><li>1 stalk celery diced</li><li>1-2 carrot sliced</li><li>2 cups small yellow potatoes cut in half</li><li>1 cup shredded cabbage</li><li>2 cups ham chunks</li><li>1 box chicken stock, additional water if needed based on size of potatoes and space.</li><li>Diced fresh parsley</li><li>1 large Bay leaf</li><li>1 cup Irish Cheddar chunks</li><li>1/2 cup cream</li><li>Salt/pepper</li></ul><div>1. In a large stock pot over medium high heat melt the butter and sauté the onion, celery, and carrot until tender.</div><div><br /></div><div>2. Toss in shredded cabbage and begin to wilt it. </div><div><br /></div><div>3. Pour in stock and bring to simmer.</div><div><br /></div><div>4. Toss in potatoes and ham chunks. Mix in parsley and Bay leaf and continue to simmer until potatoes are fork tender.</div><div><br /></div><div>5. Stir in the cream and Irish cheddar. Continue to stir until cheese has melted and you have a thick creamy base.</div><div><br /></div><div>6. Remove Bay leaf, salt and pepper to taste and serve. </div><div><br /></div><div> This "Stoup" was extremely delicious, full of flavor, hearty and with the perfect amount of cheesy goodness. Enjoy!</div><div><br /></div><div>Prep Time: 10 minutes</div><div>Cook Time: 45 minutes</div><div>Serves: 4+ </div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEiPx0lTqX4ZaqmutfyLof4T6Uk2fhHIMIx7vFBoRzADK6D983UUT03_aKQHyuZzljklV8JLLrLe5qKw19PNBlQVCqwZFUqCHz0_lSI1QjOdi9QMPwz4nulZZ3b3tAJAapxegMSF9VlRjivu59n4IvL99uDGHhJaq4U8eyK8z1L3RTy6QeUOXaXO7xQQxg=s4032" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/a/AVvXsEiPx0lTqX4ZaqmutfyLof4T6Uk2fhHIMIx7vFBoRzADK6D983UUT03_aKQHyuZzljklV8JLLrLe5qKw19PNBlQVCqwZFUqCHz0_lSI1QjOdi9QMPwz4nulZZ3b3tAJAapxegMSF9VlRjivu59n4IvL99uDGHhJaq4U8eyK8z1L3RTy6QeUOXaXO7xQQxg=w300-h400" width="300" /></a></div><p><br /></p><br /><div><br /></div><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjto9ToXtTAwCHagxx6l8iy3m0iBtjE-yoDGSj9r97YaJ6hwIsrYE6kLiLKBSR6PnE1kgdbjmkidlnW6TLm6JDHfWj_Yd6FWg8L_eZ5C1n8--VA1HLDtkYaCHKnCpWPotg3qdOVJSrnn5a6f_KU2o0qtS4VsKhqSJfYS2TAa-Kj-jlsL_QrzrqCTzNOjA=s4032" style="margin-left: 1em; margin-right: 1em;"><img alt="Irish-Soup" border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEjto9ToXtTAwCHagxx6l8iy3m0iBtjE-yoDGSj9r97YaJ6hwIsrYE6kLiLKBSR6PnE1kgdbjmkidlnW6TLm6JDHfWj_Yd6FWg8L_eZ5C1n8--VA1HLDtkYaCHKnCpWPotg3qdOVJSrnn5a6f_KU2o0qtS4VsKhqSJfYS2TAa-Kj-jlsL_QrzrqCTzNOjA=w480-h640" title="O'Connor-Stoup" width="480" /></a></div><br />Blog By Binnshttp://www.blogger.com/profile/00199662098432713390noreply@blogger.com0tag:blogger.com,1999:blog-5097572310591974560.post-28580754614191540812021-12-30T11:12:00.000-08:002021-12-30T11:12:26.813-08:00Mini Crab Ravioli<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTqA6cMw5UQZ45kTmnyoCMwT5ORhhjSk_N3HFebGoHnAwcgceKhjrIl4p6bon-MIsEyC56IZh_EJtj7C8Jiy8v9fZzLNJUuJFd0FUCcPDFetMyn-Hym_9iTB7XOS3liW09uII9jZ_TzRgr/s2048/crab+1.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Crab-Ravioli" border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTqA6cMw5UQZ45kTmnyoCMwT5ORhhjSk_N3HFebGoHnAwcgceKhjrIl4p6bon-MIsEyC56IZh_EJtj7C8Jiy8v9fZzLNJUuJFd0FUCcPDFetMyn-Hym_9iTB7XOS3liW09uII9jZ_TzRgr/w480-h640/crab+1.jpg" title="Mini-Crab-Ravioli" width="480" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><b>Mini Crab Ravioli</b></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"> These delicious little pockets of crab, cheese, and creamy sauce are the perfect meal for any day of the week. I made these earlier in the year with a gift I received from last Christmas from my cousins; a little ravioli maker. <b>Mini Crab Ravioli</b></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: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Ingredients:</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><ul style="text-align: left;"><li>Lump/Claw crab meat</li><li>1 cup Ricotta</li><li>2 tbs Parsley</li><li>1/2 cup Breadcrumbs</li><li>1 Egg</li></ul></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Sauce:</div><div class="separator" style="clear: both; text-align: left;"><ul style="text-align: left;"><li>1 large Shallot</li><li>1 full lemon zested</li><li>1 clove garlic</li><li>3/4 cup Cream</li><li>1 tbs Old Bay</li></ul></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">1. Make the pasta dough. See past post on perfect pasta dough recipe. </div><div class="separator" style="clear: both; text-align: left;">https://recipesiliveby.blogspot.com/2013/04/Fresh-Pasta.html</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">2. In a medium bowl combine the crab meat, ricotta, parsley, breadcrumbs and the egg. Mix to combine.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">3. Roll out one sheet of dough over the ravioli maker. Place a small spoonful of stuffing into each trench of the ravioli maker. </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">4. Roll out another sheet on top and press and cut to individual sizes. Set aside on baking tray and place in freezer for roughly an hour.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">5. Boil a large pot of water on the stove and cook the ravioli till they float to top and come to a rolling boil. </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">6. In a large sauté pan drizzle some olive oil and sauté the shallots until tender. Toss in garlic and sauté until fragrant. </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">7. Mix in the lemon zest, cream, and old bay seasoning. Bring to a simmer. Toss with the cooked ravioli. </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Viola! Simple, delicious and full of perfect flavor. </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Prep Time: 15 minutes</div><div class="separator" style="clear: both; text-align: left;">Cook Time: 10 minutes</div><div class="separator" style="clear: both; text-align: left;">Serves: 3+</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;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiafZIYxOHm5dSjXZZbA4lLM_S1vGGCLMd30spG9X01ll42-xOceABvjl9clLMMXYHfaYMdHBijhE7YW6cVpm-WvZOcY7POK51qaJvkJHSriSolxmhaOiK_kCZYSXoxKrLrwmu7qyj4q7gn/s2048/crab+3.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiafZIYxOHm5dSjXZZbA4lLM_S1vGGCLMd30spG9X01ll42-xOceABvjl9clLMMXYHfaYMdHBijhE7YW6cVpm-WvZOcY7POK51qaJvkJHSriSolxmhaOiK_kCZYSXoxKrLrwmu7qyj4q7gn/s320/crab+3.jpg" width="240" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiU-T64cOUcbB02AA26xq0fY2FY0feH_KcElHhpcyLQ6gV3GVrZUOW_-IfY1rTbx3lDlOQ3ehFBl05j903Olcv-euIH5jfavhrCOayoOw1MhPApmqSW0lkSMCfBQZ8I8JB076dCuwJDXHbF/s2048/crab+2.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Crab-Ravioli" border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiU-T64cOUcbB02AA26xq0fY2FY0feH_KcElHhpcyLQ6gV3GVrZUOW_-IfY1rTbx3lDlOQ3ehFBl05j903Olcv-euIH5jfavhrCOayoOw1MhPApmqSW0lkSMCfBQZ8I8JB076dCuwJDXHbF/w240-h320/crab+2.jpg" title="Mini-Crab-Ravioli" width="240" /></a></div><br /><p><br /></p>Blog By Binnshttp://www.blogger.com/profile/00199662098432713390noreply@blogger.com0tag:blogger.com,1999:blog-5097572310591974560.post-75182364600123181242021-12-21T14:18:00.001-08:002021-12-21T14:18:19.786-08:00Timballo<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/AVvXsEjWxzad7kAXBexOZcOxi6YYyY7S-KgycvSI8nEIngmHXldqwrKccgc_Ahup-Lg5bd0qRThlpwAppHO19bAbRbfpT1dFtrGzy4dpuD-sqEJHb4eJN6AFev8n9aeoRyema9Zi_CNY5HemZLHD/" style="margin-left: 1em; margin-right: 1em;"><img alt="Timballo" data-original-height="1280" data-original-width="960" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWxzad7kAXBexOZcOxi6YYyY7S-KgycvSI8nEIngmHXldqwrKccgc_Ahup-Lg5bd0qRThlpwAppHO19bAbRbfpT1dFtrGzy4dpuD-sqEJHb4eJN6AFev8n9aeoRyema9Zi_CNY5HemZLHD/w480-h640/image.png" title="Timballo" width="480" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><b>TIMBALLO</b></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div style="text-align: left;"> I know what you are thinking, "What is this <b>Timballo</b>?", well a Timballo or Timpano depending on Italian dialect or location is a baked mound of dough stuffed with a bunch of goodness inside. The internal items can range from meats, cheeses, pasta, fish, vegetables, etc. Anything you truly prefer. I used a small metal oven proof bowl to bake this in but a ceramic one would work too. The dish was showcased in a 1996 movie Big Night about an Italian restaurant owned by 2 brothers struggling during the holidays. This dish my family has decided to add to our Christmas Eve Feast along with a bunch of different seafoods to accompany our Feast of the Seven Fishes meal. It seemed daunting and hard to put together, however I found it quite simple once I got the hand of it. Please enjoy my<b> Timballo</b>.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Ingredients:</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Dough:</div><div style="text-align: left;"><ul style="text-align: left;"><li>2 cups all purpose flour</li><li>2 large eggs</li><li>1/2 tsp salt</li><li>1 1/2 tsp olive oil</li><li>1/4 cup water</li></ul></div><div style="text-align: left;"><br /></div><div style="text-align: left;">Filling:</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><ul style="text-align: left;"><li>2 cups diced salami</li><li>2 cups provolone cheese</li><li>6 hard boiled eggs sliced</li><li>2 cups mini meatballs</li><li>4 cups homemade red sauce</li><li>1 1/2 lb baked rigatoni</li><li>1 tbs olive oil</li><li>1/2 cup Romano or Parmesan cheese</li><li>3 eggs</li></ul></div><div style="text-align: left;"><br /></div><div style="text-align: left;">1. Start by making the dough. Combine flour, eggs, salt, olive oil and water in a mixer and mix until dough forms a ball. Kneed by hand for 10 minutes or with dough hook for roughly 3 minutes. Let rest for 5 minutes. Grease with butter the inside of the baking bowl.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">2. Roll out onto floured surface until large enough to fill the bowl you are baking it in as well as cover the bottom of your creation.</div><div style="text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgjmBStUfJJHtyUsOHw5QobWOltbWtNPpMVmsuavjUdlGP62MloFcnFVRFoUc15ztBPYAz_SILewrSrkLq3ECPMmMOsaE93yIdbZrKtToCZoqT5lrsKDBo4B7OuU0GgF4TNeb9ehkxsz-BoY9eO6IyW5Mr8xfgVAYF585NdPEHosXfDnm4RXrlMXD4Sag=s4032" style="margin-left: 1em; margin-right: 1em;"><img alt="Timballo" border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/a/AVvXsEgjmBStUfJJHtyUsOHw5QobWOltbWtNPpMVmsuavjUdlGP62MloFcnFVRFoUc15ztBPYAz_SILewrSrkLq3ECPMmMOsaE93yIdbZrKtToCZoqT5lrsKDBo4B7OuU0GgF4TNeb9ehkxsz-BoY9eO6IyW5Mr8xfgVAYF585NdPEHosXfDnm4RXrlMXD4Sag=w240-h320" title="Timballo" width="240" /></a></div><br /><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;">3. Prepare the inside. (Some of this can be done ahead of time so you can easily fill like a assembly line. I made this even easier on myself by buying store bought mini Italian meatballs. I know, Sacrilege).</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;">4. Start filling the dough lined bowl. I started with some rigatoni then followed by the salami, then the provolone, eggs, meatballs, provolone again and then some sauce. Repeat again until the mixture fills to the top of the dome. Take the last 3 eggs, scramble and pour over the top so it filters down through the fillings. Fold over the hanging dough and seal with a little water. You can trim some if there is too much.</div><div style="text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhRKYIDUmQzSShYcJiNdmlfQbfsnguJvVNNASK-NKZFhhtHBA3Qh4yP5Yw4cRmC7OIwUd77U1prRsD54gef80hNk8e-JD52joK5RzxF3tz2i8AUv10I0Sfmu5sFp9oZ6yngasopnILAF8IZZahAa8wdx0xjv1Ay4nY3DMssXaRmfrVpdzAAKGfm6Nvv_Q=s4032" style="margin-left: 1em; margin-right: 1em;"><img alt="Timballo" border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/a/AVvXsEhRKYIDUmQzSShYcJiNdmlfQbfsnguJvVNNASK-NKZFhhtHBA3Qh4yP5Yw4cRmC7OIwUd77U1prRsD54gef80hNk8e-JD52joK5RzxF3tz2i8AUv10I0Sfmu5sFp9oZ6yngasopnILAF8IZZahAa8wdx0xjv1Ay4nY3DMssXaRmfrVpdzAAKGfm6Nvv_Q=w240-h320" title="Timballo" width="240" /></a></div><br /><div style="text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgj8a_cGP9kh9Cpp12jBKZex4xASOCzBmQhlsVFy-eyc-odlkfubPQWbgKzl13lHu_kMyoUvDVQTx-EkHxKkI6d8yrIqF3OELxpv2v6ETWHWpXX9dW09ADUn3hEHUJ8ayDVLGlJgN3P6WLRdfFeyxDW52u22M-H6vsfY0ghLvWg8d4Hz-g5Gcn6KAlwjQ=s4032" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/a/AVvXsEgj8a_cGP9kh9Cpp12jBKZex4xASOCzBmQhlsVFy-eyc-odlkfubPQWbgKzl13lHu_kMyoUvDVQTx-EkHxKkI6d8yrIqF3OELxpv2v6ETWHWpXX9dW09ADUn3hEHUJ8ayDVLGlJgN3P6WLRdfFeyxDW52u22M-H6vsfY0ghLvWg8d4Hz-g5Gcn6KAlwjQ=s320" width="240" /></a></div><br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhbCHpackN2lcOM2vZuFNNO9j33EAiyYLocIpdBR-VbxUukpTysxPkpystcmxDjSzrRFZ2-IneVCz-bX4KAG6PnLd48LGoWcUkQ1jkI2c5xG9WITYR_5nRhVw3ewrupcWXuAIZHHuj7gBmikkzUOz2vrVy_W4t2swib-_pE-B-_w2FeXnnIBktRtnSdhw=s4032" style="margin-left: 1em; margin-right: 1em;"><img alt="Timballo" border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/a/AVvXsEhbCHpackN2lcOM2vZuFNNO9j33EAiyYLocIpdBR-VbxUukpTysxPkpystcmxDjSzrRFZ2-IneVCz-bX4KAG6PnLd48LGoWcUkQ1jkI2c5xG9WITYR_5nRhVw3ewrupcWXuAIZHHuj7gBmikkzUOz2vrVy_W4t2swib-_pE-B-_w2FeXnnIBktRtnSdhw=w240-h320" title="Timballo" width="240" /></a></div><br /><div style="text-align: left;"><br /></div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizaLrLpWEx_XWBHbyZIHYzwukiXcFvhxG6eXPYS-HytC2QCRZyczkYp5Y86eRQztuWvxHSCsSjpnkWBi1vSvHWl1sYD_5Y6-oCRdqq8s7mlxtAd81BuNb5LfrqFwBrUuOG55NezjpQ-gO5/" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="1280" data-original-width="960" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizaLrLpWEx_XWBHbyZIHYzwukiXcFvhxG6eXPYS-HytC2QCRZyczkYp5Y86eRQztuWvxHSCsSjpnkWBi1vSvHWl1sYD_5Y6-oCRdqq8s7mlxtAd81BuNb5LfrqFwBrUuOG55NezjpQ-gO5/" width="180" /></a></div><br /></div><div style="text-align: left;">5. Bake in 350 degree oven for about an hour uncovered. Cover with tinfoil and bake again for roughly 30-45 minutes.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">6. After resting for 30+ minutes carefully turn upside onto serving platter and the Timballo should slip out and is ready to slice and serve.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">This little Timballo was perfect and just enough to serve my whole family at roughly 5+ people. Enjoy!!</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Prep Time: 3 minutes</div><div style="text-align: left;">Cook Time: 90 minutes</div><div style="text-align: left;">Serves: 5+ </div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div></div><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/AVvXsEh__MyLxRP-90m9A4Tc5g3Z4eESzL5g4upYcuEawzRvXouilTrdQDif7Ll5YhFJtcM7Vv5VbckpWen6gSq4Dn0jXAcnEgD7geznVXwnOb3JNRMX2otAFfNtRSbjOtYj9-slCtbhamDyIUuR/" style="margin-left: 1em; margin-right: 1em;"><img alt="Timballo" data-original-height="1280" data-original-width="960" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh__MyLxRP-90m9A4Tc5g3Z4eESzL5g4upYcuEawzRvXouilTrdQDif7Ll5YhFJtcM7Vv5VbckpWen6gSq4Dn0jXAcnEgD7geznVXwnOb3JNRMX2otAFfNtRSbjOtYj9-slCtbhamDyIUuR/w240-h320/image.png" title="Timballo" width="240" /></a></div><br /><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /><br /></div><br /><br /><p></p><p></p><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><br /><p></p>Blog By Binnshttp://www.blogger.com/profile/00199662098432713390noreply@blogger.com0tag:blogger.com,1999:blog-5097572310591974560.post-4821642433350821932021-12-13T09:47:00.000-08:002021-12-13T09:47:02.372-08:00Neapolitan Cookies<p> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFtDhYmwiZ917IN-zwQuw2sp8leKDy_ijGLg1LaVpJ4-cx7JtmOnEIW1rFGRjeRg0mJLACF2YUwXn2oXTnJtKT6SIWK-RNjR9CoBgyDvgsBcwEGNJtq5RkHIWA7O0y_3ZM1cfqPKEJg-ZT/" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img alt="Rainbow-Cookies" data-original-height="960" data-original-width="1280" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFtDhYmwiZ917IN-zwQuw2sp8leKDy_ijGLg1LaVpJ4-cx7JtmOnEIW1rFGRjeRg0mJLACF2YUwXn2oXTnJtKT6SIWK-RNjR9CoBgyDvgsBcwEGNJtq5RkHIWA7O0y_3ZM1cfqPKEJg-ZT/w640-h480/image.png" title="Neapolitan-Cookies" width="640" /></a></p><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><b>NEAPOLITAN COOKIES</b></div><br /><div style="text-align: left;"> Rainbow, Neapolitan, Napoleon, Tricolore cookies/cake, whatever you call them, these cookies/ mini cake bites have become a standard of Italian American dessert treats. You can barely go to an Italian bakery without finding these delicious almond flavored delights. The process of baking these is lengthy but once you do it you will find the time to make these often. We decided to make these as part of our Christmas dessert trays. The delicious almond flavor, the apricot jam lightly spread in between each sponge and the chocolate topping make for a perfect after dinner bite. <b>Neapolitan Cookies</b>.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Ingredients:</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><ul style="text-align: left;"><li>2 1/2 sticks softened and in pieces </li><li>2 cups flour</li><li>7 ounces almond paste</li><li>1 cup sugar</li><li>4 eggs separated</li><li>1/2 tsp salt</li><li>Red and green food coloring</li><li>1 jar smooth apricot jam</li><li>1 lb bittersweet chocolate chips</li><li>4 9x12 shallow baking sheets</li></ul></div><div style="text-align: left;"><br /></div><div style="text-align: left;">1. Preheat oven to 350 F. Spray and flour 3 of the baking sheets.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">2. Combine almond paste and 3/4 cup plus 2 tbs of the sugar in a mixer until the batter becomes crumbles. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">3. Beat in the butter a few pieces at a time until combined. Then beat in the egg yolks until smooth.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">4. Mix in the flour and salt a little at a time until combined.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">5. Whisk the egg whites and 2 tbs sugar until stiff peaks form.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">6. Fold in the egg white mixture a little at a time into the batter. Batter should be a little fluffy.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">7. Separate the batter into 3 bowls and dye one green and one red. Leave the other one light tan/white.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">8. Spread evenly onto the 3 baking sheets and bake roughly 10 minutes or until edges are beginning to brown slightly. Cool on racks.<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6GwQtWo7Xdq8uS4T2zKqSe1usr3O2FYLm-2dEG55sn3yaykj2giTkHzWQSMeUaFdFesEG3GVwey7Q9ockCis1Py8C-OMCztmEcDV5ZCkRZIjNrEBxjgYbAUt2gkudQcRe90OLzQNFThjX/" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="1280" data-original-width="960" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6GwQtWo7Xdq8uS4T2zKqSe1usr3O2FYLm-2dEG55sn3yaykj2giTkHzWQSMeUaFdFesEG3GVwey7Q9ockCis1Py8C-OMCztmEcDV5ZCkRZIjNrEBxjgYbAUt2gkudQcRe90OLzQNFThjX/" width="180" /></a></div></div><div style="text-align: left;"><br /></div><div style="text-align: left;">9. Once cooled take the apricot jam and spread evenly over the green sponge. Then carefully take the white sponge and lay on top and then spread more apricot jam over the white layer. Top with the red layer. Cover with plastic wrap tightly and then the empty 4th baking sheet. Place in fridge and weigh down the cake with cans or a heavy pot and let chill for 4 hours to overnight.</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgd0laJlHtX-cq9G5IveClaXU7y0oWH_Uhv84qPNpCuy6dOCveq9cFlu5bAadc8QLYMRp-hTu08kfAzA9mO-E-rMYEtpINfWEjvz4xg0xEGhJEH1awSIcsa-Wv3-AJ0goDT-IGaWUZAgV9m/" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="960" data-original-width="1280" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgd0laJlHtX-cq9G5IveClaXU7y0oWH_Uhv84qPNpCuy6dOCveq9cFlu5bAadc8QLYMRp-hTu08kfAzA9mO-E-rMYEtpINfWEjvz4xg0xEGhJEH1awSIcsa-Wv3-AJ0goDT-IGaWUZAgV9m/" width="320" /></a></div>10. Remove from fridge. Melt chocolate chips over double broiler and pour over the green/top layer once you have inverted the cake. Let sit and cool slightly until you can take a fork and make wavy lines on the top. Let chill. Trim any edges and cut into little bite size 2 inch rectangular pieces. </div><div style="text-align: left;"><br /></div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQ_bOPcjP9iaLG2lPU7BBEB2b_z83-BNySkX7CNS_OsuzlUt1e9L5T98j9o1oh5EEaL-4mCW1SNyiP4cvRwP4yNjpl0MPYiFuL-NO4OQZsA58zrSBv2PLB-KvDSMxvOGnbnpdU1cuDjSIb/" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="960" data-original-width="1280" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQ_bOPcjP9iaLG2lPU7BBEB2b_z83-BNySkX7CNS_OsuzlUt1e9L5T98j9o1oh5EEaL-4mCW1SNyiP4cvRwP4yNjpl0MPYiFuL-NO4OQZsA58zrSBv2PLB-KvDSMxvOGnbnpdU1cuDjSIb/" width="320" /></a></div>This is such a favorite of everyone that they will be asking for it every holiday season.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Prep Time: 20 minutes</div><div style="text-align: left;">Inactive time: 4 hours to overnight</div><div style="text-align: left;">Cook Time: 15 minutes</div><div style="text-align: left;">Serves: Plenty</div></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZ2aMrFoW_Tcml80WBv1e9QtsyHOsVfLnFjfDaqufTA64N7GUHGXlOaqElLQJMUGmLJwdoj3jWTefkkLJEvHrSlSvSxWPCzKx2vgUnqCR2q0g2g51qqnMJK7MeUPPtWLy6EADkRDyeJSUc/" style="margin-left: 1em; margin-right: 1em;"><img alt="Rainbow-Cookies" data-original-height="776" data-original-width="1280" height="388" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZ2aMrFoW_Tcml80WBv1e9QtsyHOsVfLnFjfDaqufTA64N7GUHGXlOaqElLQJMUGmLJwdoj3jWTefkkLJEvHrSlSvSxWPCzKx2vgUnqCR2q0g2g51qqnMJK7MeUPPtWLy6EADkRDyeJSUc/w640-h388/image.png" title="Neapolitan-Cookies" width="640" /></a></div></div><br /><p></p><p></p><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><p><br /></p><br /><br /><br /><p></p>Blog By Binnshttp://www.blogger.com/profile/00199662098432713390noreply@blogger.com0tag:blogger.com,1999:blog-5097572310591974560.post-28544472136324791592021-12-06T09:21:00.000-08:002021-12-06T09:21:12.497-08:00German Goulash Soup<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5qFkOWiuj9KSP2-qt2cA_-LziJHj0zVipF92gShKA5ICCw1QBYFZL9UMcrNQfoxmeVwFWthFwob81V6pFTykiToTpc7EpxSkAxnOfCTpCkSHU9J0KZSjv3QvU01ZKL62FurIgY87JsjHp/s2048/Goulash+3.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Goulash" border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5qFkOWiuj9KSP2-qt2cA_-LziJHj0zVipF92gShKA5ICCw1QBYFZL9UMcrNQfoxmeVwFWthFwob81V6pFTykiToTpc7EpxSkAxnOfCTpCkSHU9J0KZSjv3QvU01ZKL62FurIgY87JsjHp/w480-h640/Goulash+3.jpg" title="German-Goulash-Soup" width="480" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><h2 style="clear: both; text-align: center;"><b>German Goulash Soup</b></h2><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"> Traditional Goulash stems from the Hungarian culture as a form of meat stew or soup. Other central European cultures also have a version and this one is based off of one of those. My father used to talk about some of the food he discovered when he was in the War in the early 60's. He discussed one fond memory of discovering real German Goulash. Not the kind that some American's eat of a macaroni with ground beef and tomatoes, but rather a sultry, delicious, hearty soup made specifically in this part of Europe. He was stationed in Berlin and remembers finding this soup in a small little restaurant he frequented when he had time to leave his post. He could remember exactly all that was in it, but wasn't too sure on the spice blend. I did a little research and found practically the exact soup he was speaking of. I have listed the original recipe I found at the bottom that I used for inspiration in creating my copycat. Please enjoy <b>German Goulash Soup</b>.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Ingredients:</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><ul style="text-align: left;"><li>2 tbl butter</li><li>1/2 chopped onion</li><li>1 lb beef cubes</li><li>2 large russet potatoes</li><li>3 cups beef stock</li><li>1 1/2 cup chopped carrots</li><li>2 tbl paprika</li><li>2 tbl tomato paste</li><li>1 clove garlic</li><li>1 tsp caraway seeds</li><li>1/2 tsp marjoram</li><li>Salt/Pepper</li></ul></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">1. In a large stock pot melt your butter over medium high heat. </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">2. Sauté the onion and carrot until the onion becomes translucent. Stir in the garlic until fragrant.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">3. Toss in the beef cubes and salt and pepper. Brown the beef.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">4. Mix in the stock, paprika, tomato paste, caraway seeds and marjoram. Bring to a low boil.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">5. Toss in potatoes, cover and simmer until potatoes are cooked through, roughly 15-20 minutes. At this point the soup will have thickened up a bit. </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"> This was a quick and easy one pot meal to make that definitely was hearty and full of flavor. Perfect for the colder nights occurring during this autumn time.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Prep Time: 5 minutes</div><div class="separator" style="clear: both; text-align: left;">Cook Time: 45 minutes</div><div class="separator" style="clear: both; text-align: left;">Serves: 3+</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: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Original Link for recipe. </div><div class="separator" style="clear: both; text-align: left;">https://germangirlinamerica.com/goulash-soup-goulasch-suppe/</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjripfNU6nyCrzMbkq0FocTufJIRjK7jGjcaGxCC5vJ_q2t3u8kHuairGkbrglNI_opmG7YqIC9CBNgI4vd8Xc-8B0fx8Umg5klzXyw_joFQ_iyeV7iR3EBUTyFecWgzgaFrRTXV-P-ERQ1/s960/father.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="540" data-original-width="960" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjripfNU6nyCrzMbkq0FocTufJIRjK7jGjcaGxCC5vJ_q2t3u8kHuairGkbrglNI_opmG7YqIC9CBNgI4vd8Xc-8B0fx8Umg5klzXyw_joFQ_iyeV7iR3EBUTyFecWgzgaFrRTXV-P-ERQ1/w400-h225/father.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;">My father in Berlin, second from right.</div><br /><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLmoYYBZQNNqyalyV7QoFduO9Pqn8AS2LzSm5VShD12Xq3vjwFurVIs29MfFUJIRM12n0Pf6w_xzgzRMX4kKa1EJ_ZT-soxUCAvPEvFZuTwUZVftMdYawlg2fEw3MA6_-JTnol279G7-5r/s2048/Goulash+1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLmoYYBZQNNqyalyV7QoFduO9Pqn8AS2LzSm5VShD12Xq3vjwFurVIs29MfFUJIRM12n0Pf6w_xzgzRMX4kKa1EJ_ZT-soxUCAvPEvFZuTwUZVftMdYawlg2fEw3MA6_-JTnol279G7-5r/w300-h400/Goulash+1.jpg" width="300" /></a></div><div class="separator" style="clear: both; text-align: center;">Sauté of vegetables and beef</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;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIpF5gqlfn4JFVmKNRMng5HeL_yJwFNE3DjtiFH1-maUcC-OzhZvK1Ol4IZb-qG3a2DyTE9NtA8DdDpaEnGfmKctQr-OGaqnnIwPDDuOKMduYz5NmzE0DecZTrQxjZoKBmkeIpCsLXmA4e/s2048/Goulash+2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIpF5gqlfn4JFVmKNRMng5HeL_yJwFNE3DjtiFH1-maUcC-OzhZvK1Ol4IZb-qG3a2DyTE9NtA8DdDpaEnGfmKctQr-OGaqnnIwPDDuOKMduYz5NmzE0DecZTrQxjZoKBmkeIpCsLXmA4e/w300-h400/Goulash+2.jpg" width="300" /></a></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/AVvXsEheBT8xQedMK_-kvqS9UF8opmBV75vck9oG8mukmv5O7eVIUs9UL4yD1iDndHcb_zctPQwFQfh6EmsDL-m7_49J6B2mD99TfcEJAwlE35WnM__frDjZRJSYzpQeTnbIAl_KEnxJ66bjWj9_/s2048/Goulash+3.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Goulash" border="0" data-original-height="2048" data-original-width="1536" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheBT8xQedMK_-kvqS9UF8opmBV75vck9oG8mukmv5O7eVIUs9UL4yD1iDndHcb_zctPQwFQfh6EmsDL-m7_49J6B2mD99TfcEJAwlE35WnM__frDjZRJSYzpQeTnbIAl_KEnxJ66bjWj9_/w300-h400/Goulash+3.jpg" title="German-Goulash-Soup" width="300" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /> </div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><p></p>Blog By Binnshttp://www.blogger.com/profile/00199662098432713390noreply@blogger.com0tag:blogger.com,1999:blog-5097572310591974560.post-71277749378515524862021-09-02T12:28:00.001-07:002021-09-02T12:28:11.233-07:00Irish Creamy Pork Roast<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-OGizfrke-PUnsH7BcWERyS0zWCWIzZwJ9NwFVj0W2VKelGv3Ihr-FD3M8MQTc773pYeLe1JEne5QuTxJyczxnklarmOhYRoRGIzjbmMdfCQON-RU8Yllmr-r01ektZ5hmvqWfOEWyxem/s2048/Irish+pork+.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Pork-Roast" border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-OGizfrke-PUnsH7BcWERyS0zWCWIzZwJ9NwFVj0W2VKelGv3Ihr-FD3M8MQTc773pYeLe1JEne5QuTxJyczxnklarmOhYRoRGIzjbmMdfCQON-RU8Yllmr-r01ektZ5hmvqWfOEWyxem/w480-h640/Irish+pork+.jpg" title="Irish-Creamy-Pork-Roast" width="480" /></a></div><p><br /></p><p style="text-align: center;"><b>Irish Creamy Pork Roast</b></p><p><br /></p><p> Interested in an Irish dish not so famous as others you typically see in an American Irish Bar served specifically on St. Patty's Day? Well try this simple yet full flavored pork dish that will have you coming back for more. <b>Irish Creamy Pork Roast</b>.</p><p><br /></p><p>Ingredients:</p><p><br /></p><p></p><ul style="text-align: left;"><li>1-2 lb pork tenderloin</li><li>3 shallots</li><li>5 juniper berries</li><li>1 tsp thyme</li><li>2/3 cup hard cider</li><li>2/3 cup chicken stock</li><li>4 celery stalks chopped</li><li>2 tbs flour</li><li>2/3 cup heavy cream</li><li>Olive oil</li><li>3 tbs butter</li><li>Salt/pepper</li></ul><p></p><p><br /></p><p>1. In a large skillet melt 1 1/2 tbs butter and add olive oil. Place in the pork tenderloin and brown on all sides roughly 8 minutes.</p><p>2. Remove pork and sit aside. Toss in the shallots and cook until tender. Add in the juniper berries, thyme, and return the pork to the pan. Pour in the cider and chicken stock. Cover and simmer for roughly 30 minutes. Add in the chopped celery and continue to cover and cook.</p><p>3. Make a past using rest of butter and flour. Remove pork from skillet and place on a plate. Remove the juniper berries and discard. Mix in the paste and cream until thickness begins. Simmer on low for about 2 minutes until the sauce becomes a perfect thick texture. Slice the pork into medallions and serve with the sauce spooned over. </p><p> This pork dish was fantastic. Full of flavor and pretty easy to make. Shows just how simple but amazing Irish cooking is. Serve with a side of potatoes and some mushy peas.</p><p>Prep Time: 10 minutes</p><p>Cook Time: 45-60 minutes</p><p>Serves: 4+</p><p><br /></p><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNf_SMP2nxUc9CB9g3VOOrA-l_s9Y0biIzxrZzM2dEkiMYUFtOBJMVnCWfgNjzK9sJHlFPf98CXtDH_E0K6rjluyh8X6x7UAIYRbgqZmoY2ByILN2DVlpg3VN4gxVNNmEJ3HG10iTX5Jmx/s2048/Irish+pork+2.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Pork-Roast" border="0" data-original-height="2048" data-original-width="1536" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNf_SMP2nxUc9CB9g3VOOrA-l_s9Y0biIzxrZzM2dEkiMYUFtOBJMVnCWfgNjzK9sJHlFPf98CXtDH_E0K6rjluyh8X6x7UAIYRbgqZmoY2ByILN2DVlpg3VN4gxVNNmEJ3HG10iTX5Jmx/w300-h400/Irish+pork+2.jpg" title="Irish-Creamy-Pork-Roast" width="300" /></a></div><br /><p></p>Blog By Binnshttp://www.blogger.com/profile/00199662098432713390noreply@blogger.com0tag:blogger.com,1999:blog-5097572310591974560.post-8716629229414478242021-08-19T15:32:00.000-07:002021-08-19T15:32:12.822-07:00Beef Bourguignon <p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSW8j2qw-EMOb744Ad3M0XtMURAlpeVi3Iu-1lJ1HvSqoLdIm-FJSelHt21SBctsvZj6E-mZUnL0ifvHK_coDnaXe4ulB_Msr1P6kxv61aUZ1Bu4bo13sJrLDUsFf23QXR0XhPoSJQBphD/s2048/Beef+2.jpg" style="margin-left: 1em; margin-right: 1em;"><br /></a><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSW8j2qw-EMOb744Ad3M0XtMURAlpeVi3Iu-1lJ1HvSqoLdIm-FJSelHt21SBctsvZj6E-mZUnL0ifvHK_coDnaXe4ulB_Msr1P6kxv61aUZ1Bu4bo13sJrLDUsFf23QXR0XhPoSJQBphD/s2048/Beef+2.jpg" style="margin-left: 1em; margin-right: 1em;"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1KfZdBIZlB-CluEjO7PGeuHrx0fDDg0ty7-ucHxnIuUC3ShasWacI3UTAmRv4jwXOcDRAxNqk12T8hgCV5AsJdZOsWDcBNDXr6GW8UhEfp1bm_NZYHwoYiEO4WD_5vndypgXOCLJ1d0op/s2048/Beef+3.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Beef Burgundy" border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1KfZdBIZlB-CluEjO7PGeuHrx0fDDg0ty7-ucHxnIuUC3ShasWacI3UTAmRv4jwXOcDRAxNqk12T8hgCV5AsJdZOsWDcBNDXr6GW8UhEfp1bm_NZYHwoYiEO4WD_5vndypgXOCLJ1d0op/w480-h640/Beef+3.jpg" title="Beef Bourguignon" width="480" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><b>BEEF BOURGUIGNON</b></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div></div><b> Beef Bourguignon</b> or Beef Burgundy is a famous well known French dish touted as traditional French cuisine, however only newer to the style of cooking since the beginning of the 20th century. Either way, this dish is now well known in France and is such an easy meal to prepare with so much flavor you will definitely want to give it a try.<b> Beef Bourguignon</b>.<div><br /></div><div>Ingredients:</div><div><ul style="text-align: left;"><li>1/2 diced white onion</li><li>1 small stalk celery diced</li><li>4 strips bacon</li><li>1 lb stew beef</li><li>1 cup whole baby carrots</li><li>1 tbs flour</li><li>1 bay leaf</li><li>1 tsp thyme</li><li>2 cloves garlic minced</li><li>1 tbs tomato paste</li><li>1-2 cups red wine (Bordeaux)</li><li>Salt/pepper</li></ul></div><div><br /></div><div>1. In a Dutch oven or stock pot sauté onion, celery, and bacon over medium heat until bacon starts to crisp.<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj__NfZVQlzR35gP-U450ToR1ZpI4lXBE3w6TfMldKSoAEwZkXuXLywhXm0EWe4JauFGulaJO50G4WjYWITIDUIJqz7Cs5TXwzKhb8Z1BQ8N73ypcSG_woNwijlipiI5doShsSSRX4K1fFl/s2048/Beef+1.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Beef Burgundy" border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj__NfZVQlzR35gP-U450ToR1ZpI4lXBE3w6TfMldKSoAEwZkXuXLywhXm0EWe4JauFGulaJO50G4WjYWITIDUIJqz7Cs5TXwzKhb8Z1BQ8N73ypcSG_woNwijlipiI5doShsSSRX4K1fFl/w240-h320/Beef+1.jpg" title="Beef Bourguignon" width="240" /></a></div></div><div><br /></div><div>2. Increase heat to high and toss in beef and sauté until starting to brown.</div><div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihQYwdJJUpEsmjp2Yr2yacFQvSNn7z67g_sWQpUzjQntWotIrVTzVKS3nYfNt5LL0XWFbUhrW1u0IwluRfwphlCrNKpqKDDvwYe6ofNzp06rGyLvTFM7XDPsN5T4mnQJajop1qUccnz3xB/s2048/Beef+2.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Beef Burgundy" border="0" data-original-height="2048" data-original-width="1536" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihQYwdJJUpEsmjp2Yr2yacFQvSNn7z67g_sWQpUzjQntWotIrVTzVKS3nYfNt5LL0XWFbUhrW1u0IwluRfwphlCrNKpqKDDvwYe6ofNzp06rGyLvTFM7XDPsN5T4mnQJajop1qUccnz3xB/w300-h400/Beef+2.jpg" title="Beef Bourguignon" width="300" /></a></div></div><div><br /></div><div>3. Mix in carrots, flour, bay, thyme, garlic, tomato paste and red wine. Bring to a low simmer. Cover and cook for roughly 1 1/2 hours to 2 hours.</div><div><br /></div><div> This stew was delicious and so easy to make. Add your favorite French bread to dip in and you are set for the night. Enjoy!</div><div><br /></div><div>Prep Time: 15-20 minutes</div><div>Cook Time: 1 1/2- 2 hours</div><div>Serves: 4+</div><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/AVvXsEgRZnuqjKtHE2aSRdjk0apNKvbg9jW64FhsR4Y6X2Vf9WTjAMjyvgEpUOVi_IdAFDdW0v5inuuwKq5bKmKQXZdpPo59-1W4Gse-buePWlbRf-oIPBpKbmkkEE1RdTI4MtNPQuYz-oGMVAUM/s2048/Beef+4.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Beef Burgundy" border="0" data-original-height="2048" data-original-width="1536" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRZnuqjKtHE2aSRdjk0apNKvbg9jW64FhsR4Y6X2Vf9WTjAMjyvgEpUOVi_IdAFDdW0v5inuuwKq5bKmKQXZdpPo59-1W4Gse-buePWlbRf-oIPBpKbmkkEE1RdTI4MtNPQuYz-oGMVAUM/w300-h400/Beef+4.jpg" title="Beef Bourguignon" width="300" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /></div>Blog By Binnshttp://www.blogger.com/profile/00199662098432713390noreply@blogger.com0tag:blogger.com,1999:blog-5097572310591974560.post-11243223211424428502021-04-26T06:49:00.000-07:002021-04-26T06:49:02.035-07:00Minestrone <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8KF6aZP7X8dryqCYqEQRcTmyUpBzJ1exBvk_WnkIYKfXoigtgnV5yJjes97tZCn0_HvdbFl3duKXFy0RKoRhlgwb-Au4Fi__e2zYSP0Hz0CZ3upVKzhLxpK_NOc4j-kEw3szz9qE9mQpY/s2048/Minestrone+.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Minestrone" border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8KF6aZP7X8dryqCYqEQRcTmyUpBzJ1exBvk_WnkIYKfXoigtgnV5yJjes97tZCn0_HvdbFl3duKXFy0RKoRhlgwb-Au4Fi__e2zYSP0Hz0CZ3upVKzhLxpK_NOc4j-kEw3szz9qE9mQpY/w480-h640/Minestrone+.jpg" title="Minestrone" width="480" /></a></div><br /><p><br /></p><h1 style="text-align: center;"> Minestrone</h1><p> The quintessential Italian vegetable soup famous everywhere you go. Such an important soup related to just plan easy cooking and traditional peasant food. You can really take anything you want to put into this easy soup. We have always added in beef to increase the flavor profile. This time i was gifted with a nice leftover bundle of fresh herbs from some friends so decided what better thing to include in this soup. All in the pot and leave to get whatever you want done. <b>Minestrone.</b></p><p><br /></p><p>Ingredients:</p><p></p><ul style="text-align: left;"><li>1 lb beef cubes</li><li>1/2 white onion diced</li><li>1 cup diced carrots</li><li>1 stalk of celery diced</li><li>1 clove garlic minced</li><li>32 oz beef stock</li><li>32 oz water</li><li>1 small can diced tomatoes</li><li>1 small can cannellini beans</li><li>1 small can green beans</li><li>Ditalini pasta</li><li>small bundle of fresh herbs, ( I used sage, rosemary, thyme, and basil)</li><li>Olive oil</li><li>Salt/pepper</li></ul><p></p><p>1. In a large pot drizzle some olive oil and sauté diced onion, carrots, and celery until tender. </p><p>2. Next toss in the beef cubes and brown.</p><p>3. Mix in the garlic and sauté until fragrant.</p><p>4. Pour in the beef stock, water, diced tomatoes, cannellini brans, green beans and the bundle of fresh herbs. Bring to a slow simmer, cover and cook for roughly 45 minutes.</p><p>5. Mix in the pasta and cook until tender. Salt and pepper to taste and serve. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDsK7VcY2ITajPLOeP6FkVhJsbb2fDtWWGUJ4RDXtRbiLFBEnat9qxOCZwf8FAuUS4T7Y0DpxwTIDomoKtOmKxgPmN_DzwGr50mzDTYYf3IAWVD271TIxraKuMO8e-n2wfrAzBPoJaKAsi/s2048/Minestrone+3.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Minestrone" border="0" data-original-height="2048" data-original-width="1536" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDsK7VcY2ITajPLOeP6FkVhJsbb2fDtWWGUJ4RDXtRbiLFBEnat9qxOCZwf8FAuUS4T7Y0DpxwTIDomoKtOmKxgPmN_DzwGr50mzDTYYf3IAWVD271TIxraKuMO8e-n2wfrAzBPoJaKAsi/w300-h400/Minestrone+3.jpg" title="Minestrone" width="300" /></a></div><br /><p><br /></p><p><br /></p><p>Simple, timely, and delicious. The perfect soup anytime of year. </p><p><br /></p><p>Prep Time: 15 minutes</p><p>Cook Time: 1 hour+</p><p>Serves: 4+</p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUUlgMzHAWCPuBKWOfTmZVrnt1s_Jqe7p9KsuEtyRkNXN475SMGcRGy6d5rBrn4VFj_hgGf3zsAqAqOU1-U4A25TmMTtlSv18y2WVBs4mXIYCSlLt6X4K3Yt466DRJSuX2ieEq9Ge1tRl1/s2048/Minestrone+2.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Minestrone" border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUUlgMzHAWCPuBKWOfTmZVrnt1s_Jqe7p9KsuEtyRkNXN475SMGcRGy6d5rBrn4VFj_hgGf3zsAqAqOU1-U4A25TmMTtlSv18y2WVBs4mXIYCSlLt6X4K3Yt466DRJSuX2ieEq9Ge1tRl1/w480-h640/Minestrone+2.jpg" title="Minestrone" width="480" /></a></div><br /><p><br /></p>Blog By Binnshttp://www.blogger.com/profile/00199662098432713390noreply@blogger.com0tag:blogger.com,1999:blog-5097572310591974560.post-73099015153714784952021-03-05T07:16:00.000-08:002021-03-05T07:16:11.252-08:00Mini Pork Pies With Cherry Compote<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDFMNdGzlozubFSm2i9jSh4ckrUyjM1Qt_5t78gG_VVpITJ67TpRgF5Yq9gaMMyZBondgR2ffrZdjHctG38upgPtEU4Bu8-mdDx7OcC25POyqsTZ7Jwqx32ycEqyUPL28s0wr0pJbJAgZi/s2048/pie.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Mini Pork Pie" border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDFMNdGzlozubFSm2i9jSh4ckrUyjM1Qt_5t78gG_VVpITJ67TpRgF5Yq9gaMMyZBondgR2ffrZdjHctG38upgPtEU4Bu8-mdDx7OcC25POyqsTZ7Jwqx32ycEqyUPL28s0wr0pJbJAgZi/w640-h480/pie.jpg" title="Mini Pork Pie With Cherry Compote" width="640" /></a></div><br /><p><br /></p><blockquote style="border: none; margin: 0 0 0 40px; padding: 0px;"><p style="text-align: center;"><b>Mini Pork Pies With Cherry Compote</b></p></blockquote><p><br /></p><p> I am sure many of you have heard of pork pies. Those little hand held pies filled with savory meats and other ingredients including different vegetables if you want. Typically seen in British and Irish cuisines, these little meals are usually made with fresh hand formed crusts and usually a sort of gelatin is poured in on top to keep all ingredients formed, however I chose to make a short cut and used store bought pie crust and withheld the gelatin to make things a bit easier. These were just as good and even better the next day for a lunch snack served chilled. <b>Mini Pork Pies With Cherry Compote</b></p><p>Ingredients:</p><p></p><ul style="text-align: left;"><li>1/2 diced white onion</li><li>1 lb ground pork</li><li>5 strips of bacon diced into small pieces</li><li>1/2 tsp thyme</li><li>2 sage leaves diced</li><li>Pinch nutmeg</li><li>fresh cherries</li><li>Tart cherry jam</li><li>1 round store bought bake at home pie crust</li></ul><p></p><p><br /></p><p>1. Roll out room temperature pie crust and cut into large circles to fit a mini muffin tin. Also cut out circles to cover the tops of each pie. Form into the pie tin. Typically makes enough for 9 mini pies.</p><p>2. In a large skillet over medium high heat sauté onions until translucent. Toss in the ground pork and cut up bacon slices.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifqvRAwXfZrz6ceaDWBuok6SVX2sszbC3uqQvS6804qztHe8xIVR_O8yDPRshTjFSgtQBloYuwcBr-4FfSL1VnRlUB4iDd8NdGyhj8-IUUO5QmfChEp43hA9ye7mfO-2thPY7Ae1F35ZM1/s2048/pie2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="mini pork pies" border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifqvRAwXfZrz6ceaDWBuok6SVX2sszbC3uqQvS6804qztHe8xIVR_O8yDPRshTjFSgtQBloYuwcBr-4FfSL1VnRlUB4iDd8NdGyhj8-IUUO5QmfChEp43hA9ye7mfO-2thPY7Ae1F35ZM1/w240-h320/pie2.jpg" title="Mini Pork Pies With Cherry Compote" width="240" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilzKMxsNdc0zGFq8_hpujszOlm64bjl_weKLrjvpS7bkB7em_A0ror72UWFEy5lWAhHCEZNvKhXUl5Y1P-ZVtnoad5MNKVw0k-eQ1IdwlnbSqDEZaYdumVtvRlcm0dMvDwVEotuDzuxJP5/s2048/pie+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Mini Pork Pies" border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilzKMxsNdc0zGFq8_hpujszOlm64bjl_weKLrjvpS7bkB7em_A0ror72UWFEy5lWAhHCEZNvKhXUl5Y1P-ZVtnoad5MNKVw0k-eQ1IdwlnbSqDEZaYdumVtvRlcm0dMvDwVEotuDzuxJP5/w240-h320/pie+3.jpg" title="Mini Pork Pies With Cherry Compote" width="240" /></a></div><br /><p><br /></p><p>3. Mix in thyme, sage, and nutmeg. Stir until all meat is browned and fully cooked.</p><p>4. Press meat mixture into individual pies. Press a circle lid over each pie and poke a small hole in the center with a chopstick.</p><p>5. Brush with a little egg wash and bake for roughly 30-45 minutes until crust is golden brown. </p><p>6. Meanwhile take fresh cherries and some cherry jam and mix together. You can crush the cherries or dice them up. Serve on top of each little pie. Enjoy!</p><p><br /></p><p>These were delicious. I even enjoyed them more so the next day for a little lunch snack. </p><p><br /></p><p>Prep Time: 15 minutes</p><p>Cook Time: 45 minutes</p><p>Serves: 2+</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKJ1sT6En53VSoyyVjX_Vx-LVYtSVmlk3yhY4awqcMoCUzGCMY7bkO9lOAZUELLF9SJ2RYbv7zN8gykk8d2tZFf2NQA9OV5D1DMs7lhpuM2xHZPHIFsGZi8MldMfwH6DXaL3dMlW2Ue9N6/s2048/pie+4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Mini Pork Pies" border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKJ1sT6En53VSoyyVjX_Vx-LVYtSVmlk3yhY4awqcMoCUzGCMY7bkO9lOAZUELLF9SJ2RYbv7zN8gykk8d2tZFf2NQA9OV5D1DMs7lhpuM2xHZPHIFsGZi8MldMfwH6DXaL3dMlW2Ue9N6/w240-h320/pie+4.jpg" title="Mini Pork Pies With Cherry Compote" width="240" /></a></div><br /><p><br /></p>Blog By Binnshttp://www.blogger.com/profile/00199662098432713390noreply@blogger.com0tag:blogger.com,1999:blog-5097572310591974560.post-40143967062383108702021-02-11T12:40:00.000-08:002021-02-11T12:40:00.630-08:00Gnocchi With Bacon And Gorgonzola Cream<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/AVvXsEjCsxNp1vusK19SP5lJWZvfxhABWAI5hvasfEQTAaOhu1loYEXCu5olP6XJOfilPc9OJvPl1o20NsxpIsizDWrlH5Lqc9hkffI9cvjCr5h50w9vWdeCo_xm0ShQi8_57G6CfoLfLDPQcQZ3/s1280/gnocchi.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Gnocchi-Gorgonzola" border="0" data-original-height="1280" data-original-width="960" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCsxNp1vusK19SP5lJWZvfxhABWAI5hvasfEQTAaOhu1loYEXCu5olP6XJOfilPc9OJvPl1o20NsxpIsizDWrlH5Lqc9hkffI9cvjCr5h50w9vWdeCo_xm0ShQi8_57G6CfoLfLDPQcQZ3/w480-h640/gnocchi.jpg" title="Gnocchi-Bacon-Gorgonzola-Cream" width="480" /></a></div><div><br /></div><div style="text-align: center;"><b>GNOCCHI WITH BACON AND GORGONZOLA CREAM</b></div><p> Not your traditional gnocchi style dish but definitely one that packs a bunch of full flavor into a bite size spoonful. Creamy, slightly salty, and delicious. <b>Gnocchi with bacon and gorgonzola cream</b>.</p>Ingredients:<div><br /></div><div><ul style="text-align: left;"><li>5 strips of bacon</li><li>1/2 cup gorgonzola cheese crumble</li><li>1/2 cup heavy cream</li><li>1/2 diced white onion</li><li>Parsley</li><li>Gnocchi</li></ul></div><div><br /></div><div>1. Take bacon and cut into small bite size pieces. In a large sauté pan cook just until starting to brown and release some of their fat.</div><div><br /></div><div>2. Toss in onion and cook until translucent. </div><div><br /></div><div>3. Next pour in the cream and add in the gorgonzola cheese crumbles. Stir to melt and mix well.</div><div><br /></div><div>4. Add in dash of parsley freshly chopped and toss with cooked gnocchi.</div><div><br /></div><div>Prep Time: 5 minutes</div><div>Cook Time: 15 minutes</div><div>Serves: 2+</div><div><br /></div><div> Simple, easy, delicious and perfect for those quick evening meals. Gnocchi, being one of my favorite pasta dishes, this was definitely a twist and good addition to my arsenal of meals.</div><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPLT3Uid56XSMa39RqZbLgvxOwiI34yFvC7rBnMOwKKi7eo3e-MnGaN3RcC9BjdEzFpkJ0k_rPIKt_Dnw2bWBlf7jz_8zqiYTFLM2-Tu_fa-Qk6ISnAe7_kVgskcwAaBQ6-wbCIEAJV5UU/s4032/gnocchi.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPLT3Uid56XSMa39RqZbLgvxOwiI34yFvC7rBnMOwKKi7eo3e-MnGaN3RcC9BjdEzFpkJ0k_rPIKt_Dnw2bWBlf7jz_8zqiYTFLM2-Tu_fa-Qk6ISnAe7_kVgskcwAaBQ6-wbCIEAJV5UU/w480-h640/gnocchi.jpg" width="480" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><br /><p></p><div><br /></div><div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><p></p></div>Blog By Binnshttp://www.blogger.com/profile/00199662098432713390noreply@blogger.com0tag:blogger.com,1999:blog-5097572310591974560.post-41864203002060856032021-02-05T07:58:00.000-08:002021-02-05T07:58:02.455-08:00Carnitas de las Collinas<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/AVvXsEjespoY2XXS0YION85JDMJpA7TYypIk3e5h7JqmPYMD6jMIM_Xh0FkqvQz72KC6Aw2RtoBccSFFmEhUEYHSl4GiKTDDWB13iUMhbmbmnyKtdc32ApkjwWKhaNTjoCerg7GkJrSQMEFvs-q7/s2048/Taco.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Pork-Carnitas" border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjespoY2XXS0YION85JDMJpA7TYypIk3e5h7JqmPYMD6jMIM_Xh0FkqvQz72KC6Aw2RtoBccSFFmEhUEYHSl4GiKTDDWB13iUMhbmbmnyKtdc32ApkjwWKhaNTjoCerg7GkJrSQMEFvs-q7/w480-h640/Taco.jpg" title="Carnitas-de-las-collinas" width="480" /></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;"><b>Carnitas de las Collinas</b></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"> So who doesn't love tacos!? Well I was watching this special on one of those streaming services about the history of tacos and the amount of traditional styles you will find in Mexico. I was amazed at the different styles, flavors, and mostly pork type tacos. Also the addition of unusual fruits, etc. to the ingredient lists. So I decided to combine some typical flavors and create my own taco of the hills since I live in WV and up on a hill. <b>Carnitas del las Collinas.</b></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Ingredients:</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><ul style="text-align: left;"><li>1 lb thinly sliced pork tenderloin</li><li>2 tsp paprika</li><li>1 tsp oregano</li><li>1 tsp cumin</li><li>1/2 tbs white vinegar</li><li>1/4 cup lime juice</li><li>1/4 cup orange juice</li><li>2 cloves garlic minced</li><li>1/2 sliced white onion</li><li>Flour tortilla</li><li>Tomatillo salsa/ Salsa Verde</li><li>Shredded cabbage</li><li>Diced/cubed cantaloupe</li></ul></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">1. In a large sealed bag combine sliced pork tenderloin with the paprika, oregano, cumin, vinegar, lime and orange juice, garlic and white onion. Seal and marinate for no more than an hour. </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">2. Take flour tortillas and lightly brown in a skillet over medium high heat.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">3. Now in a large skillet toss in the bagged marinated pork and onion and sauté until starting to brown and the liquid thickens up.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">4. Now layer your tacos. Pork, sliced cabbage, tomatillo salsa, and top with the diced cubed cantaloupe.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Prep time: 15 minute</div><div class="separator" style="clear: both; text-align: left;">Cook Time: 10 minutes</div><div class="separator" style="clear: both; text-align: left;">Serves: 2+</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"> These were the best tacos I have had in a long time. Delicious citrus and spicy flavored pork with the combination of tartness from the salsa and sweetness from the cantaloupe. I easily ate 8 of these in one sitting. These have now become my go to tacos for taco Tuesday. Give them a try! </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><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGyoeatyLDSu57nEWQlS6hViKe0pj9e4pTwFgi4GnMnmP2IURu4L_9yKnx3QaKGkaGemamUrkaaIX3TdoufW5iHJtnT-g-FkiXn4zW4IfSsGMXI-cMimsHsXQBMtJQCpQfD6JvqXS08mu4/s2048/Taco+1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGyoeatyLDSu57nEWQlS6hViKe0pj9e4pTwFgi4GnMnmP2IURu4L_9yKnx3QaKGkaGemamUrkaaIX3TdoufW5iHJtnT-g-FkiXn4zW4IfSsGMXI-cMimsHsXQBMtJQCpQfD6JvqXS08mu4/w300-h400/Taco+1.jpg" width="300" /></a></div><br /><br /><p></p>Blog By Binnshttp://www.blogger.com/profile/00199662098432713390noreply@blogger.com0tag:blogger.com,1999:blog-5097572310591974560.post-72793568320368014292021-01-05T11:04:00.000-08:002021-01-05T11:04:27.964-08:00Tortelli Lucchese <p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEju9EcC34HU02AkzrviXybnbbhK_SB-X-3O0N1aXYaxCjP9GiX9YxVhXB4AOmQ08bLcYuJ04ELYemYsT_-FI_549kfqu-lsXJM1QdljKwN6GMICkZuEjIsFd-_XmsCLl0l6jPYZF8XESH8W/s1280/tortelli+l.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Tortelli" border="0" data-original-height="1280" data-original-width="960" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEju9EcC34HU02AkzrviXybnbbhK_SB-X-3O0N1aXYaxCjP9GiX9YxVhXB4AOmQ08bLcYuJ04ELYemYsT_-FI_549kfqu-lsXJM1QdljKwN6GMICkZuEjIsFd-_XmsCLl0l6jPYZF8XESH8W/w480-h640/tortelli+l.jpg" title="Tortelli-Lucchese" width="480" /></a></div><b><div style="text-align: center;"><b>Tortelli Lucchese</b></div></b> <div> This dish is specific to the region of Tuscany in Italy. Specifically to a small walled town called Lucca. A beautiful village with old school charm of cobblestoned streets and a giant medieval stone wall surrounding the city. From the top of the wall you can see the countryside of Tuscany. I had visited this town a few years back on one of my many trips to Italy. Not being a big fan of meat stuffed ravioli type pasta's, I was weary to try this. However, our lovely server suggested this dish to me as it is a traditional meal specific to the town. Why not give it a try I thought? I am glad I did as this was not just a meat stuffed pasta however, a surprisingly herbal hearty filled meal that I had to recreate some time. This dish uses traditional pork from the area along with some sage, nutmeg, cheese and breadcrumbs to fill and topped with same meat mixture tossed with fresh tomatoes and simmered to perfection. <b>Tortelli Lucchese.</b><div><br /></div><div>Ingredients:</div><div><br /></div><div><ul style="text-align: left;"><li>1lb ground pork</li><li>2 cups chopped salumi or mortadella </li><li>1/2 cup pecorino cheese</li><li>1/2 cup breadcrumbs</li><li>1/2 tsp nutmeg</li><li>1/2 tsp thyme</li><li>1/2 tsp fresh sage</li><li>1 egg</li><li>1 can crushed tomatoes</li><li>Salt/pepper</li><li>Fresh pasta dough</li><li>Olive oil</li></ul></div><div><br /></div><div>1. Make fresh pasta dough link below to post.</div><div>https://recipesiliveby.blogspot.com/2013/04/Fresh-Pasta.html</div><div><br /></div><div>2. In a large sauté pan drizzle some olive oil. Sauté and brown ground pork and chopped salami or mortadella. Toss in sage, thyme, and nutmeg.</div><div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWGBeJxxEp61mLppeZWRW6ocYmsDUXjf7LFXTwRJn_RbZnaXZfX0g94bb6pSH_zuYQAQ_t-XN3WgXuv5YSzNoPcZlsXwr2ISrcI_wZ54atqQDu8O9dBU8YXE4wzOf5znNfDHWxvs-FbYK6/s1280/tor.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="960" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWGBeJxxEp61mLppeZWRW6ocYmsDUXjf7LFXTwRJn_RbZnaXZfX0g94bb6pSH_zuYQAQ_t-XN3WgXuv5YSzNoPcZlsXwr2ISrcI_wZ54atqQDu8O9dBU8YXE4wzOf5znNfDHWxvs-FbYK6/s320/tor.jpg" /></a></div></div><div><br /></div><div>3. Remove half the mixture and place into food processor or blender.</div><div><br /></div><div>4. Pour into the food processor the pecorino cheese, breadcrumbs, and egg. Pulse until a smooth almost paste forms. </div><div><br /></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBwzJBcz-xKsCpPpzW3gdpTXXW6yNkyIyl65k4bGFY4Dx5Ftu4Z5sREzAPpjxOKUVZrFgFeaoM1ZAvitK_0y8GSbW9QGx9FbJf8hKP9djFJnEfus-_8Ck8lx70828UdheRdAE7sykNikEg/s1280/tort.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="960" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBwzJBcz-xKsCpPpzW3gdpTXXW6yNkyIyl65k4bGFY4Dx5Ftu4Z5sREzAPpjxOKUVZrFgFeaoM1ZAvitK_0y8GSbW9QGx9FbJf8hKP9djFJnEfus-_8Ck8lx70828UdheRdAE7sykNikEg/s320/tort.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div>5. Now to form the pasta shapes. Roll out onto floured surface and cut into 3 inch diameter circles. Place a spoonful in the center of each and fold over in half and press down to seal. </div><div><br /><br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEZ6l7ofrtMttF9ZKsOf-K9crbAH2rcQ_Sc9ihq0XSonWwoGAvmH9F9a3LqxN5kTahjGbemPnYq2b03h6cCJn8gJBMtPC2pjujahxiTbzvV6nrmMz6j5jn9VgD55OtJgM4Okvk5OCzqiXc/s1280/tortel.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="960" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEZ6l7ofrtMttF9ZKsOf-K9crbAH2rcQ_Sc9ihq0XSonWwoGAvmH9F9a3LqxN5kTahjGbemPnYq2b03h6cCJn8gJBMtPC2pjujahxiTbzvV6nrmMz6j5jn9VgD55OtJgM4Okvk5OCzqiXc/s320/tortel.jpg" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjX-taKM2t805AVmhkEd8M75Iavzo3sMv_qnJdS5xs7j3EUhyIpUXSneqe4jBKlaoRMdOH_kwrPxvw9WEEcvO6lr2rcpZ7tvFZvoNB0_aYcjAMaFtFl29Bno8w1EL4E09kyxHGhWAY3yxxH/s1280/tortell.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="960" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjX-taKM2t805AVmhkEd8M75Iavzo3sMv_qnJdS5xs7j3EUhyIpUXSneqe4jBKlaoRMdOH_kwrPxvw9WEEcvO6lr2rcpZ7tvFZvoNB0_aYcjAMaFtFl29Bno8w1EL4E09kyxHGhWAY3yxxH/s320/tortell.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">6. In skillet with the other half of the meat mixture toss in the can of crushed tomatoes and bring to a simmer. Cover and cook for roughly 15-20 minutes. </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">7. Cook pasta by dropping into boiling water and let rise to surface, roughly 5-7 minutes. Serve.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgI-KqPbJprDU0cp1QUp8NqrKbNBhXxp7ghcShEh5kwxf1ETFB4gO_a1MulQnI_pAJJmhK3_UZJOa-K54_ZBEeZbQTT_PYvK01PktBevfW6ih8AutRc8z5iEx95vojm1pgsx576CrFxDWp-/s960/Tortelli+Lucchese.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="540" data-original-width="960" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgI-KqPbJprDU0cp1QUp8NqrKbNBhXxp7ghcShEh5kwxf1ETFB4gO_a1MulQnI_pAJJmhK3_UZJOa-K54_ZBEeZbQTT_PYvK01PktBevfW6ih8AutRc8z5iEx95vojm1pgsx576CrFxDWp-/s320/Tortelli+Lucchese.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;">Original from Lucca</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/AVvXsEhkePpwqVaYiIeTlMzZMoaKzVocJsSSI7J0IB19cnn-_VxwpawiTzUkyNv6JyYDxThx66gELlZ8klhI8T3_IdrXvu6bcPqZ4mDFzhT4bFIEaHXQW6MduHmsltuZn7XOJTBbAVqA2cUkom5f/s1280/tortelli+lu.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Tortelli" border="0" data-original-height="1280" data-original-width="960" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkePpwqVaYiIeTlMzZMoaKzVocJsSSI7J0IB19cnn-_VxwpawiTzUkyNv6JyYDxThx66gELlZ8klhI8T3_IdrXvu6bcPqZ4mDFzhT4bFIEaHXQW6MduHmsltuZn7XOJTBbAVqA2cUkom5f/w240-h320/tortelli+lu.jpg" title="Tortelli-Lucchese" width="240" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div>Prep Time: 30 minutes</div><div>Cook Time: 30 minutes</div><div>Serves: 4+<br /><div class="separator" style="clear: both; text-align: center;"><br /></div><p></p><br /></div></div>Blog By Binnshttp://www.blogger.com/profile/00199662098432713390noreply@blogger.com0tag:blogger.com,1999:blog-5097572310591974560.post-55639594462789414162020-12-05T13:47:00.000-08:002020-12-05T13:47:13.350-08:00Orange Cardamom Cookies<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEZT4BZeU0PTJD_Nx9Kkfcey6XUNMBNuLLOvvTyuB_AEKaRxxYinmxBjeg4pUY7jBUTjh6KrvGbiskSYSzEDwDcdomhk29bz_EY0HDOeZLrj2lQW2LLqxYkoaoGO8k3AE_H4-aB36IPLia/s1350/cookie+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Orange-Cardamom-Cookie" border="0" data-original-height="1350" data-original-width="1080" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEZT4BZeU0PTJD_Nx9Kkfcey6XUNMBNuLLOvvTyuB_AEKaRxxYinmxBjeg4pUY7jBUTjh6KrvGbiskSYSzEDwDcdomhk29bz_EY0HDOeZLrj2lQW2LLqxYkoaoGO8k3AE_H4-aB36IPLia/w512-h640/cookie+2.jpg" title="Orange-Cardamom-Cookie" width="512" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><p></p><p style="text-align: center;"><b>Orange Cardamom Cookies</b></p><p> For this recipe I searched online and found a similar one but added my own touches to make them individual. These were packed full of citrus flavor with just enough of that herbal, spicy, warmth kick from the fresh cardamom and ginger. Give them a try, it was pretty simple and delicious. <b>Orange Cardamom Cookies</b>.</p><p><br /></p><p>Ingredients: </p><p><br /></p><p></p><ul style="text-align: left;"><li>1/2 cup soft butter</li><li>1/2 cup sugar</li><li>1 egg</li><li>1 tsp fresh cardamom </li><li>1 tsp ground ginger</li><li>1/2 squeezed orange juice</li><li>2 tbs orange zest</li><li>1 3/4 cup flour</li><li>1 tsp baking powder</li><li>1 tsp salt</li><li>1/4 cup milk</li></ul><p></p><p>Icing:</p><p></p><ul style="text-align: left;"><li>1/2 squeezed orange juice</li><li>1/4 tsp fresh cardamom</li><li>1 tsp ground ginger</li><li>Powdered sugar</li></ul><p></p><p><br /></p><p>1. In a stand mixer combine butter and sugar until smooth and creamy.</p><p>2. Mix in egg, orange juice, zest, cardamom, and ginger.</p><p>3. In a sperate bowl sift together the flour, baking powder, and salt. Mix in gradually to the butter mixture until a soft dough forms.</p><p>4. Mix in the milk. Turn out onto the table top and wrap into plastic wrap and put into the fridge for 30 minutes.</p><p>5. Preheat oven to 350 degree F. Take dough out of the fridge and lightly spray hands with cooking spray. Roll into balls and place onto a greased baking sheet. Bake for 12 minutes until they start to brown on bottom.</p><p>6. Meanwhile make the icing by combining some powdered sugar, the other orange juice, cardamom and ginger until a creamy, yet an easy drizzle mixture occurs.</p><p>7. Cool the cookies and ice as you please.</p><p><br /></p><p>These little soft cookies were perfect. Great flavor combination of the orange, cardamom and ginger. Definitely will make these again.</p><p><br /></p><p>Prep Time: 15 minutes</p><p>Cook Time: 12 minutes</p><p>Serves: Makes about 2 dozen. </p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUPh3YeWDxzrT-TzENpkHSheftWnLyXBwTvLM9OQRWci-D_fKO5208q_4ybPeWjM2s5yc_VKLTQWKKJQDEie4sjXOY1YX-rgZ_jFZHohvhYF7gJar3PFQnjSbdSma2bETVc4cqew8Zagzj/s1350/cookie.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Orange-Cardamom-Cookie" border="0" data-original-height="1350" data-original-width="1080" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUPh3YeWDxzrT-TzENpkHSheftWnLyXBwTvLM9OQRWci-D_fKO5208q_4ybPeWjM2s5yc_VKLTQWKKJQDEie4sjXOY1YX-rgZ_jFZHohvhYF7gJar3PFQnjSbdSma2bETVc4cqew8Zagzj/w512-h640/cookie.jpg" title="Orange-Cardamom-Cookie" width="512" /></a></div><br /><p><br /></p><p><br /></p>Blog By Binnshttp://www.blogger.com/profile/00199662098432713390noreply@blogger.com0tag:blogger.com,1999:blog-5097572310591974560.post-6941850991132060342020-12-02T08:37:00.004-08:002020-12-02T08:37:44.924-08:00Spaghetti Aglio, Olio, e Peperoncini <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/AVvXsEgkVDPso45XKcOhaWG74HAD7Vf63LMU2P0lC2RLKDRlMRhGNJd7BFVlMlmyd3KdCWd7gLEnakxLMes4HbqTTFo9wxEGHlBi7wAgO3Mwkto3rXzwuAFHrHT-ezTYusMg2YODoqCt2v_oGTfE/s1280/thumbnail_20200725_205559.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Spaghetti-aglio-olio-peperoncini" border="0" data-original-height="1280" data-original-width="960" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkVDPso45XKcOhaWG74HAD7Vf63LMU2P0lC2RLKDRlMRhGNJd7BFVlMlmyd3KdCWd7gLEnakxLMes4HbqTTFo9wxEGHlBi7wAgO3Mwkto3rXzwuAFHrHT-ezTYusMg2YODoqCt2v_oGTfE/w480-h640/thumbnail_20200725_205559.jpg" title="Spaghetti-Aglio-Olio-Peperoncini" width="480" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><b>Spaghetti Aglio, Olio, e Peperoncini</b></div><div class="separator" style="clear: both; text-align: center;"><b>(Garlic, Oil, and Chili peppers)</b></div></div><div><br /></div><div><br /></div> A traditional Italian pasta dish that you will find in almost every region of Italy. Extremely simple, 3-4 ingredients, but still so delicious and one of the most famous pasta dishes that Italy has given to society. This dish is so much better too with fresh made pasta. Give it a try. <b>Spaghetti Aglio, Olio, e Peperoncini</b>.<p></p><div><br /></div><div>Ingredients:</div><div><br /></div><div><ul style="text-align: left;"><li>Olive Oil</li><li>2-3 cloves fresh garlic</li><li>Crushed chili pepper flakes</li><li>Parsley</li><li>Salt/pepper</li></ul></div><div><br /></div><div>1. Cook pasta like normal.</div><div><br /></div><div>2. In a large sauté pan drizzle about 5-6 tbs olive oil over medium heat.</div><div><br /></div><div>3. Toss in chopped cloves of garlic and chili peppers. Sauté until slightly golden brown and fragrant.</div><div><br /></div><div>4. Toss cooked pasta in and add fresh chopped parsley. Salt and pepper to taste. Top with fresh grated parmesan cheese. Serve.</div><div><br /></div><div>This simple, yet full of flavor traditional pasta dish will easily become one of your go to weeknight meals. </div><div><br /></div><div>Prep Time: 5 minutes</div><div>Cook Time: 5-10 minutes</div><div>Serves: 2+</div><div><br /></div><div><br /></div>Blog By Binnshttp://www.blogger.com/profile/00199662098432713390noreply@blogger.com0tag:blogger.com,1999:blog-5097572310591974560.post-64543255717906885292020-11-18T11:29:00.002-08:002020-11-18T11:36:40.077-08:00Banger and Mash Hand Pie<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/AVvXsEh9XAWOFOfvsTULrVybLzxy4PbKXmxEPn3yb9jRB2ZbTD-KISnUSjhAREC8d57QH4xwm01naLbwqPPAY3P26fKCBiJ3n6RjGYDNPMNoXK5f99El7VM1s5hUOyD5pxmR56MuGSJcpRba8-EO/" style="margin-left: 1em; margin-right: 1em;"><img alt="Banger-Mash" data-original-height="1280" data-original-width="960" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9XAWOFOfvsTULrVybLzxy4PbKXmxEPn3yb9jRB2ZbTD-KISnUSjhAREC8d57QH4xwm01naLbwqPPAY3P26fKCBiJ3n6RjGYDNPMNoXK5f99El7VM1s5hUOyD5pxmR56MuGSJcpRba8-EO/w480-h640/image.png" title="Banger-and-Mash-Hand-Pie" width="480" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div style="text-align: center;"><b>Banger and Mash Hand Pie</b></div><div style="text-align: left;"><br /></div><div style="text-align: left;"> I was craving something simple and yet slightly Irish/English that I could easily make. I have always loved Bangers and Mash but didn't feel like having the traditional sit down meal. This is one of the perfect weeknight meals that you can whip up in a hurry for the family or for yourself if on the go. Great flavors all in one handful. <b>Banger and Mash Hand Pie</b></div><div style="text-align: left;"><br /></div><div style="text-align: left;">Ingredients:</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><ul style="text-align: left;"><li>2-4 Bangers casing removed, (I used Brats as that is what I had)</li><li>1/2 white onion sliced</li><li>Left over mashed potato</li><li>1 store bought pie crust</li><li>1 tbs Balsamic vinegar</li><li>1 tbs Sugar</li><li>1 tsp dried Thyme</li><li>Salt/Pepper</li></ul></div><div style="text-align: left;"><br /></div><div style="text-align: left;">1. In a large skillet over medium heat sauté onions in a bit of butter until caramelized. </div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;">2. Add in a splash of balsamic vinegar and 1 tbs sugar to help the caramelizing process and give some more flavor the the onions.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">3. While doing this you can push them off to the side and toss in the bangers to brown. Break up the sausage into pieces.<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghTAHAx8TXBHxQAzIERmgncOUBd_tCGFys0ZcSny1VH09QQSkmYU9CygcNN9uNLkngQEzRz2iOqto36a2SLYlK8FtsO8Sd0K0GSacr-qMDcsYDkFVg0nPNyuAe-gL7on0mVYpybtEKxFqK/" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="1280" data-original-width="960" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghTAHAx8TXBHxQAzIERmgncOUBd_tCGFys0ZcSny1VH09QQSkmYU9CygcNN9uNLkngQEzRz2iOqto36a2SLYlK8FtsO8Sd0K0GSacr-qMDcsYDkFVg0nPNyuAe-gL7on0mVYpybtEKxFqK/w240-h320/image.png" width="240" /></a></div></div><div style="text-align: left;"><br /></div><div style="text-align: left;">4. Now roll out your store bought pie crust and cut into about 6 inch diameter circles using a cup, cutter, or bowl. Should get about 6. Do another pie crust the same way so to get tops for each pie. Total 12 in all.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">5. Take a spoon full of leftover mashed potatoes and spread in the center.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">6. Top with some sausage/onion mixture and cover with another pie crust.</div><div style="text-align: left;"><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5T8j-Ux5_ui4HIEY3SQAsCic5qVDIvwhjxFSJ6_ZFZZzGF6_OramH5FjGD_wk7qBt5clutaDrGz7Q69fDXYCfHLAqve8VvNNF9vHJHexoRocwzn4fX7xJ8oLrICl8iLgHWFe1cY_Rv44F/" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="1280" data-original-width="960" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5T8j-Ux5_ui4HIEY3SQAsCic5qVDIvwhjxFSJ6_ZFZZzGF6_OramH5FjGD_wk7qBt5clutaDrGz7Q69fDXYCfHLAqve8VvNNF9vHJHexoRocwzn4fX7xJ8oLrICl8iLgHWFe1cY_Rv44F/w240-h320/image.png" width="240" /></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><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7jdKknhyphenhyphendki6RpO1lDgigIQD10pKiunmoDhyQDhKF6WI_JDfHqMlDU7GGGBJto2a28ZbyaSBzx3SENVPTRWIwFBTU8BpeYiz6VG-0NlDBsKWGt2Mp0uxpHGlUiFjebMzKGZWkVrmJcHwi/" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="1280" data-original-width="960" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7jdKknhyphenhyphendki6RpO1lDgigIQD10pKiunmoDhyQDhKF6WI_JDfHqMlDU7GGGBJto2a28ZbyaSBzx3SENVPTRWIwFBTU8BpeYiz6VG-0NlDBsKWGt2Mp0uxpHGlUiFjebMzKGZWkVrmJcHwi/w240-h320/image.png" width="240" /></a></div><br /></div><div style="text-align: left;">7. Crimp the sides with a fork and slice 2 slits in the top of each one for steam to release.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">8. Cook in a 350 F degree oven for roughly 20 minutes or until golden brown.</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5kEMRUYuBjSQ9bPpb-4RQxZT7PS9yJkYftnhyphenhyphenIL5X0ZtcwB4LZXExYDtvGAxaTUZ9jB-SQ-mNVKAqGT08_E6MdCVJyyo0PYSzKhXFLFeTFxQ5YZoe0Q5hUfuoDypz7K-7xaqE7Lz10Aij/" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="1280" data-original-width="960" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5kEMRUYuBjSQ9bPpb-4RQxZT7PS9yJkYftnhyphenhyphenIL5X0ZtcwB4LZXExYDtvGAxaTUZ9jB-SQ-mNVKAqGT08_E6MdCVJyyo0PYSzKhXFLFeTFxQ5YZoe0Q5hUfuoDypz7K-7xaqE7Lz10Aij/w240-h320/image.png" width="240" /></a></div><br /></div><div style="text-align: left;">Prep Time: 15 minutes</div><div style="text-align: left;">Cook Time: 20 minutes</div><div style="text-align: left;">Serves: 2+</div><div style="text-align: left;"><br /></div><div style="text-align: left;">The perfect little Irish/English hand pies on the go. Will definitely make these again. </div><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><br /></div><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/AVvXsEgSet0SqktkI6Rg6M8U7k-evipTuAOFCkiJajFS2OC6FAZi9-MGquq6dv2L7qxzB-ikaktuvSEr_vjIMrAv_9MjgKpDYAmZAud-7lchx0wZLmng8PWHB7On_Z0ZZZTkAKu1oQqiMZGdubLN/" style="margin-left: 1em; margin-right: 1em;"><img alt="Banger-Mash" data-original-height="1280" data-original-width="960" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSet0SqktkI6Rg6M8U7k-evipTuAOFCkiJajFS2OC6FAZi9-MGquq6dv2L7qxzB-ikaktuvSEr_vjIMrAv_9MjgKpDYAmZAud-7lchx0wZLmng8PWHB7On_Z0ZZZTkAKu1oQqiMZGdubLN/w240-h320/image.png" title="Banger-and-Mash-Hand-Pie" width="240" /></a></div><br /><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1bYzIsVkEMI6el-K_EKs1_BXR8vyFBvYm-5EeH32C-gRV1bzs9etcok0HerSX-2Q5OVZm-o8Gl4-ZdeMjTig99ujjr7cJHZPEmghD8BZcVsJ5ILcUyLLqljSYtSxlrbucvn2mEDEEoHvU/" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="1280" data-original-width="960" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1bYzIsVkEMI6el-K_EKs1_BXR8vyFBvYm-5EeH32C-gRV1bzs9etcok0HerSX-2Q5OVZm-o8Gl4-ZdeMjTig99ujjr7cJHZPEmghD8BZcVsJ5ILcUyLLqljSYtSxlrbucvn2mEDEEoHvU/w240-h320/image.png" width="240" /></a></div><br /><br /><br /></div><br /><br /><p></p>Blog By Binnshttp://www.blogger.com/profile/00199662098432713390noreply@blogger.com0tag:blogger.com,1999:blog-5097572310591974560.post-45014179957737726062020-11-09T07:35:00.001-08:002020-11-09T07:35:22.983-08:00Chocolate Fettuccini <div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjb7PPMjG2z6HlFK_W48CeJyARNL_xxJwejkQjOFWbgXiXachWPGeBr7SYy_W5DUPy17Y2cSeVm2oXXKhGum5jfsVrrYqopH7QpW1k1UJXJdWn3SdmrI1TRWpgFJwyt9LtPAPJ_Zsgg3kwg/s1440/choco+2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1440" data-original-width="1072" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjb7PPMjG2z6HlFK_W48CeJyARNL_xxJwejkQjOFWbgXiXachWPGeBr7SYy_W5DUPy17Y2cSeVm2oXXKhGum5jfsVrrYqopH7QpW1k1UJXJdWn3SdmrI1TRWpgFJwyt9LtPAPJ_Zsgg3kwg/w476-h640/choco+2.jpg" width="476" /></a></div></div><div class="separator" style="clear: both; text-align: center;"><br /></div><p> I have always seen chocolate pasta being made, or included in an interesting recipe. I always wondered what it would taste like and how could something traditionally sweet be considered a savory dish. So I thought, why not give it a try. I thought probably the best way to make this would be with a butter sauce and possibly bacon in it. Bacon and chocolate do make an interesting flavor combo. So here goes, Chocolate Fettuccini. </p><p><br /></p><p> </p><blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px; text-align: left;"><div class="separator" style="clear: both; text-align: left;">Ingredients:<br /><br /></div></blockquote><blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px; text-align: left;"><div class="separator" style="clear: both; text-align: left;"><ul style="text-align: left;"><li>3/4 cup flour</li><li>1 1/2 tbs cocoa powder</li><li>3 eggs</li><li>3 strips bacon</li><li>2 tbs butter</li><li>1 Sage leaf</li><li>Arugula</li><li>Salt/Pepper</li></ul></div></blockquote><blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px; text-align: left;"><div class="separator" style="clear: both; text-align: left;"><br />Make the pasta<br /><br />1. Combine flour and cocoa powder in a large bowl.</div></blockquote><p> </p><blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px; text-align: left;"><div class="separator" style="clear: both; text-align: left;">2. Drop in the 3 eggs and begin to mix together until you have a solid dark brown ball of dough.</div></blockquote><p><br /></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWbMp4_evyyTel8h8NgAo15SiVBE2tIIAF-lZpoIIKcDna4CAqtwj3olE-qnnYRwDS1WL7tUfMQh_4jyXY6_5g7N3jZUZ8DEMW_Hp5_lyOU4x_9urftnHlDyXT_hPdAn9KJnRD6IN9Rfnj/s960/choco.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="720" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWbMp4_evyyTel8h8NgAo15SiVBE2tIIAF-lZpoIIKcDna4CAqtwj3olE-qnnYRwDS1WL7tUfMQh_4jyXY6_5g7N3jZUZ8DEMW_Hp5_lyOU4x_9urftnHlDyXT_hPdAn9KJnRD6IN9Rfnj/s320/choco.jpg" /></a></div><br /> <p></p><blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px; text-align: left;"><div class="separator" style="clear: both; text-align: left;"> Turn out onto floured surface and kneed till firm. Cover in plastic wrap and put into fridge for at least an hour.</div></blockquote><p> </p><blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px; text-align: left;"><div class="separator" style="clear: both; text-align: left;">3. Roll out dough into pasta using pasta machine.</div></blockquote><p><br /></p><p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjr5dcicz_CW_1CUJvsT0L-hnCt_DEvbk2jd3FOyLmnpnkdqF9muvXig2bUCN7140CtcZZWmUPXDgoNDoHb2uLlcX3T_KmGdrm_SQuhp3n0SSOITxNxmb4IRBXV_zsDI-gDMlvf_ANtbFf4/s960/choco+1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="720" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjr5dcicz_CW_1CUJvsT0L-hnCt_DEvbk2jd3FOyLmnpnkdqF9muvXig2bUCN7140CtcZZWmUPXDgoNDoHb2uLlcX3T_KmGdrm_SQuhp3n0SSOITxNxmb4IRBXV_zsDI-gDMlvf_ANtbFf4/s320/choco+1.jpg" /></a></div><br /><p></p><blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px; text-align: left;"><div class="separator" style="clear: both; text-align: left;">4. Cook in boiling water until al dente.<br /><br />Sauce<br /><br />1. In large skillet brown bacon. Remove, drain, and chop into small pieces. </div></blockquote><blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px; text-align: left;"><div class="separator" style="clear: both; text-align: left;">2. In same skillet melt 2 tbs butter and sauté until turning brown.<br />3. Stir in diced sage leaf. Then toss in arugula and wilt.<br />4. Toss bacon back in. Toss with freshly cooked pasta. Serve.</div></blockquote><p><br /></p><p>Prep Time: 15 minutes</p><p>Cook Time: 15 minutes</p><p>Serves: 2+ </p><p><br /></p><p> This pasta was actually so amazing that I wouldn't really categorize it as a sweet dish. It was definitely a great combination of savory flavors. You will be surprised at how good this is and will definitely give it a second try. </p><p><br /></p><p> </p>Blog By Binnshttp://www.blogger.com/profile/00199662098432713390noreply@blogger.com0tag:blogger.com,1999:blog-5097572310591974560.post-30231718421413443282020-08-24T06:58:00.002-07:002020-08-24T06:58:40.357-07:00Abruzzo Lamb Ragu Fettuccine <p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjF7ySaown0enX7iMfsfoq4sycR_7rgtBRLCUnil6mizJvL-dy-KhoVs6G__pO80dWySGvtY04vZ03vcXwOcrS1lvC4CKQd-8c0vRSMBiZQaZfk-5Ml3FlljW8BN5Y9U1wnUMatnWLv3bgj/s2048/20200822_195802.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Lamb-Ragu" border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjF7ySaown0enX7iMfsfoq4sycR_7rgtBRLCUnil6mizJvL-dy-KhoVs6G__pO80dWySGvtY04vZ03vcXwOcrS1lvC4CKQd-8c0vRSMBiZQaZfk-5Ml3FlljW8BN5Y9U1wnUMatnWLv3bgj/w480-h640/20200822_195802.jpg" title="Abruzzo-Lamb-Ragu" width="480" /></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;"><b><span style="font-size: x-large;">Abruzzo Lamb Ragu With Fettuccine</span></b></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"> Created this dish based on popular ingredients to my grandmother's region of Italy. Typically in the mountainous region of Abruzzo, lamb is a popular meat product used in a lot of dishes. Combined with fresh tomatoes and peppers from the garden and with a little white wine, this pasta dish was amazing. Easy, quick, and full of flavor, this dish will definitely become one of my new favorites. <b>Abruzzo Lamb Ragu. </b></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Ingredients:</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><ul style="text-align: left;"><li>1 lb ground lamb</li><li>1/2 diced white onion</li><li>1 clove garlic</li><li>1 red bell pepper sliced thinly</li><li>3 whole tomatoes</li><li>1/2 cup white wine</li><li>Pinch rosemary</li><li>1 bay leaf</li><li>Pasta of choice</li></ul></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">1. In a large skillet over medium high heat drizzle some olive oil and saute onion and sliced red pepper.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">2. Toss in garlic and saute.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">3. Pour in white wine and simmer until reduced by half.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">4. Mix in the ground lamb and brown.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">5. I blended up the tomatoes, but hand squashing them would be just as perfect.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">6. Toss in the rosemary and bay leaf and bring to a low boil. Cover and simmer for roughly 15 minutes until sauce thickens. Serve over your favorite pasta of choice. </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"> This was such a great meal. Very hearty and packed full of flavor. My cousin was over for dinner and drinks this evening and she loved it.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Prep Time: 10 minutes</div><div class="separator" style="clear: both; text-align: left;">Cook Time: 20 minutes</div><div class="separator" style="clear: both; text-align: left;">Serves: 2+</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;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbvNzxUakZAs-1CFGt5qJhavDh1qN0h9inCEtIPI_OCY95OufMez6yHjz98zOjRhWN-2jqJuWhxgNE5nXEm1avLTds3qRBxMrzyIaxu0TeEVPtvUWAg9_EY-o-AVYxj4Ebn7DgYXOOVPYG/s2048/20200822_195809.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Lamb-Ragu" border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbvNzxUakZAs-1CFGt5qJhavDh1qN0h9inCEtIPI_OCY95OufMez6yHjz98zOjRhWN-2jqJuWhxgNE5nXEm1avLTds3qRBxMrzyIaxu0TeEVPtvUWAg9_EY-o-AVYxj4Ebn7DgYXOOVPYG/w480-h640/20200822_195809.jpg" title="Abruzzo-Lamb-Ragu" width="480" /></a></div><p></p>Blog By Binnshttp://www.blogger.com/profile/00199662098432713390noreply@blogger.com0tag:blogger.com,1999:blog-5097572310591974560.post-27501776047581670602020-07-27T08:49:00.000-07:002020-07-27T08:49:55.783-07:00Eleanor's Broccoli Chowder<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqO4rg1I6se-Lra74z3l-PLw5IoCywNzb-7mo_zxTsj-qD0haZtJ-65KuFCCrt2ARzuAQWIsdCia7ZAERm-xVCf8EWjKwaxt5iC5MMYm37YfDjzj0oaGLBSAdbL3h2QW-VkWlT7fyt9HRA/s1600/chowder.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Broccoli-Chowder" border="0" data-original-height="1600" data-original-width="900" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqO4rg1I6se-Lra74z3l-PLw5IoCywNzb-7mo_zxTsj-qD0haZtJ-65KuFCCrt2ARzuAQWIsdCia7ZAERm-xVCf8EWjKwaxt5iC5MMYm37YfDjzj0oaGLBSAdbL3h2QW-VkWlT7fyt9HRA/s640/chowder.jpeg" title="Eleanor's-Broccoli-Chowder" width="360" /></a></div>
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<span style="font-size: x-large;">Eleanor's Broccoli Chowder</span></div>
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This dish is something my Aunt Eleanor has always made for her family. Perfect for those cold winter's nights or even a brisk summer evening. Packed full of flavor and vegetables that you will immediately notice the different combinations of ingredients when you take the first bite. This dish is quick and easy to make. Give it a try. <b>Eleanor's Broccoli Chowder</b>.</div>
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Ingredients:</div>
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<ul>
<li>2 cup cubed potatoes</li>
<li>1 cup sliced carrots</li>
<li>1 cup diced celery</li>
<li>16 oz chicken broth</li>
<li>1 cup milk</li>
<li>13 oz canned corn</li>
<li>8 oz cheese whiz</li>
<li>1 bunch broccoli florets</li>
<li>Salt/ pepper</li>
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1. Simmer potatoes, carrots, and celery in the broth roughly 30 minutes.</div>
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2. Add in drained corn and bring to a low boil.</div>
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3. Add in broccoli and cheese whiz.</div>
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4. Cook for 15 minutes simmering on low.</div>
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5. Add in milk and stir. Salt and pepper to taste and serve.</div>
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This simple yet delicious soup is a favorite of my cousins and aunt. She made it all the time and I had to have it. Enjoy!</div>
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Prep Time: 15 minutes</div>
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Cook Time: 45-60 minutes</div>
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Serves: 4+</div>
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<br />Blog By Binnshttp://www.blogger.com/profile/00199662098432713390noreply@blogger.com0tag:blogger.com,1999:blog-5097572310591974560.post-28147172166473846322020-06-25T06:26:00.001-07:002020-06-25T06:26:42.881-07:00Carbonara <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoRB8_3PR168zcoQVqA6SIJeFdDB9LqvawbPps1nTmpVdiDS_rU3VF2J-rcoiKP_H3yI3H1NssevrwIR21QAGPhl3ExtGkxs90AK5eGKaGGdcd2c8KZN76AHQRBKmw4TpzqakVBR5IgJUF/s1600/Carbonara.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Carbonara" border="0" data-original-height="960" data-original-width="714" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoRB8_3PR168zcoQVqA6SIJeFdDB9LqvawbPps1nTmpVdiDS_rU3VF2J-rcoiKP_H3yI3H1NssevrwIR21QAGPhl3ExtGkxs90AK5eGKaGGdcd2c8KZN76AHQRBKmw4TpzqakVBR5IgJUF/s640/Carbonara.jpg" title="Carbonara" width="476" /></a></div>
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<div style="text-align: center;">
<b>CARBONARA</b></div>
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<br />
The quintessential Roman dish. That true to roots Italian delicacy. That dish that Americans have turned into a cream base. What is it? Carbonara!!! Delicious, Rich, Simple, and only 4 ingredients.<br />
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Ingredients:<br />
<br />
<br />
<ul>
<li>2 eggs</li>
<li>1/2 cup Parmesan Reggiano</li>
<li>Black pepper</li>
<li>Sliced guanciale</li>
<li>Spaghetti</li>
</ul>
<br />
<br />
1. In a large saute pan, dice up about 1/4 cup of fresh guanciale into small dime size bites. guanciale is the cheek of the pig that has been cured. Saute until crisp and brown. Remove and let drain on a paper towel.<br />
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2. In a small bowel whisk together the eggs, Parmesan Reggiano cheese and lots of black pepper.<br />
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3. Once pasta is cooked. remove hot pan from stove you cooked gaunciale in and toss it back in. Toss in pasta and stir. Then quickly mix in the egg mixture to coat the pasta. Serve with more fresh cheese on top.<br />
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This is simple, delicious, and very RICH. You will never go back to eating a fake cream sauce version again.<br />
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Prep Time: 5 min<br />
Cook Time: 10 min<br />
Serves: 2<br />
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<br />Blog By Binnshttp://www.blogger.com/profile/00199662098432713390noreply@blogger.com0tag:blogger.com,1999:blog-5097572310591974560.post-85529223808840141942020-06-11T12:38:00.000-07:002020-06-11T12:38:42.520-07:00Ricotta Spinach Pistacchio Pesto<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhx_hWmoblFFrEDrrmdH20E9iuPHNJw2vVvRJgAnkjVEm-p0Fj4sd6DT2WVKFdTJAXhANiRvtLgwnqccZFc86z3I03NfEho5VUb2VmnW2jTJiNmKcVxRPnN54nHr1okLGDe_0WNLmgvs135/s1600/Pistacchio.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Pistachio-Pesto" border="0" data-original-height="960" data-original-width="714" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhx_hWmoblFFrEDrrmdH20E9iuPHNJw2vVvRJgAnkjVEm-p0Fj4sd6DT2WVKFdTJAXhANiRvtLgwnqccZFc86z3I03NfEho5VUb2VmnW2jTJiNmKcVxRPnN54nHr1okLGDe_0WNLmgvs135/s640/Pistacchio.jpg" title="Ricotta-Spinahc-Pistachio-Pesto" width="476" /></a></div>
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<br />
<h1 align="center" style="text-align: center;">
<b style="mso-bidi-font-weight: normal;">Ricotta
Spinach Pistachio Pesto<o:p></o:p></b></h1>
<div style="margin-bottom: .0001pt; margin: 0in;">
<span style="color: black; font-size: 13.5pt;"> Here is one of those dishes you sort of come up with impulsively.
I went into my fridge one evening and noticed I had left over ricotta and some
spinach in a bag. I also typically have pistachios lying around. "Here's a
good idea, why not combine them into a delicious new pesto sauce for fresh
pasta?" This turned out to be one of those flavor combinations that saved
the day. <b>Ricotta Spinach Pistachio Pesto</b>.<o:p></o:p></span></div>
<div style="-webkit-text-stroke-width: 0px; font-variant-caps: normal; font-variant-ligatures: normal; margin-bottom: .0001pt; margin: 0in; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; widows: 2; word-spacing: 0px;">
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<span style="color: black; font-size: 13.5pt;">Ingredients:<o:p></o:p></span></div>
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</div>
<ul>
<li><span style="color: black; font-size: 13.5pt;">1/2 cup ricotta cheese</span></li>
<li><span style="color: black; font-size: 13.5pt;">1-cup fresh baby spinach</span></li>
<li><span style="color: black; font-size: 13.5pt;">1/2 cup pistachios</span></li>
<li><span style="color: black; font-size: 13.5pt;">Parmesan cheese</span></li>
<li><span style="color: black; font-size: 13.5pt;">Garlic</span></li>
<li><span style="color: black; font-size: 13.5pt;">Pasta of choice</span></li>
</ul>
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<div style="margin: 0in 0in 0.0001pt; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; widows: 2;">
<span style="font-size: 13.5pt;">1. In a blender combine
ricotta, spinach, pistachios, </span><span style="font-size: 18px;">Parmesan</span><span style="font-size: 13.5pt;"> cheese, and garlic and blend until
creamy. Add oil if needed to thin out a bit.<o:p></o:p></span></div>
<div style="-webkit-text-stroke-width: 0px; font-variant-caps: normal; font-variant-ligatures: normal; margin-bottom: .0001pt; margin: 0in; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; widows: 2; word-spacing: 0px;">
<span style="color: black; font-size: 13.5pt;"><br /></span></div>
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<span style="color: black; font-size: 13.5pt;">2. Cook pasta as normal and
then stir with the pesto sauce.<o:p></o:p></span></div>
<div style="-webkit-text-stroke-width: 0px; font-variant-caps: normal; font-variant-ligatures: normal; margin-bottom: .0001pt; margin: 0in; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; widows: 2; word-spacing: 0px;">
<span style="color: black; font-size: 13.5pt;"><br /></span></div>
<div style="margin: 0in 0in 0.0001pt; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; widows: 2;">
<span style="font-size: 13.5pt;">3. Top some crushed pistachios
and </span><span style="font-size: 18px;">Parmesan</span><span style="font-size: 13.5pt;"> cheese.<o:p></o:p></span></div>
<div style="-webkit-text-stroke-width: 0px; font-variant-caps: normal; font-variant-ligatures: normal; margin-bottom: .0001pt; margin: 0in; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; widows: 2; word-spacing: 0px;">
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<span style="color: black; font-size: 13.5pt;">As weird and interesting that
this pasta dish is, the flavor combination was amazing....<o:p></o:p></span></div>
<div style="-webkit-text-stroke-width: 0px; font-variant-caps: normal; font-variant-ligatures: normal; margin-bottom: .0001pt; margin: 0in; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; widows: 2; word-spacing: 0px;">
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<div style="-webkit-text-stroke-width: 0px; font-variant-caps: normal; font-variant-ligatures: normal; margin-bottom: .0001pt; margin: 0in; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; widows: 2; word-spacing: 0px;">
<span style="color: black; font-size: 13.5pt;">Prep Time: 15 minutes<o:p></o:p></span></div>
<div style="-webkit-text-stroke-width: 0px; font-variant-caps: normal; font-variant-ligatures: normal; margin-bottom: .0001pt; margin: 0in; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; widows: 2; word-spacing: 0px;">
<span style="color: black; font-size: 13.5pt;">Cook Time: 10 minutes<o:p></o:p></span></div>
<div style="-webkit-text-stroke-width: 0px; font-variant-caps: normal; font-variant-ligatures: normal; margin-bottom: .0001pt; margin: 0in; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; widows: 2; word-spacing: 0px;">
<span style="color: black; font-size: 13.5pt;">Serves: 2+<o:p></o:p></span></div>
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<br />Blog By Binnshttp://www.blogger.com/profile/00199662098432713390noreply@blogger.com0tag:blogger.com,1999:blog-5097572310591974560.post-12416427965433386172020-03-05T07:59:00.001-08:002020-03-05T08:00:11.160-08:00Irish Shortbreads (Leonas)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJTfqEvaKJXPRYXhnDkMIVWbHel3Hp93ygP4BZ5dmxMsPyPUIetQ6xTGzBYcf3v0wSe38KhT2A24fGZ83wtsSzLwiJbsWxQzDhVJFrKHzfn5gUhw3vChevo0evuP1fmdh0BeRe7RZ2xnMI/s1600/Leonas.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Shortbreads" border="0" data-original-height="960" data-original-width="714" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJTfqEvaKJXPRYXhnDkMIVWbHel3Hp93ygP4BZ5dmxMsPyPUIetQ6xTGzBYcf3v0wSe38KhT2A24fGZ83wtsSzLwiJbsWxQzDhVJFrKHzfn5gUhw3vChevo0evuP1fmdh0BeRe7RZ2xnMI/s640/Leonas.jpg" title="Irish-Shortbreads-Leonas" width="476" /></a></div>
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<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="color: black; font-family: "times new roman" , serif; font-size: 13.5pt;"> </span></div>
<br />
<h1 align="center" style="text-align: center;">
<b>Irish
Shortbreads<o:p></o:p></b></h1>
<div style="margin-bottom: .0001pt; margin: 0in;">
</div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="color: black; font-family: "times new roman" , serif; font-size: 13.5pt;"><br /></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="color: black; font-family: "times new roman" , serif; font-size: 13.5pt;"> So these
traditional <b>Irish Shortbreads</b> were made in honor of my Irish
grandmother Leona. I made these for Christmas and have since made them again
because they are so good. The tribute to Leona has to do with not only the
cookie itself but also the addition of the flavor, grapefruit. The reason
behind this is that every Sunday morning growing up, after mass, everyone in
the family would gather at grandma and grandpa Binns' for a big breakfast. Each
breakfast typically consisted of everything from eggs, bacon, ham, sausage,
toast, coffee, and initially started with a nice plate of a half a grapefruit.
Never a fan of the fruit, even with sugar sprinkled on top, but thought I would
add the flavor to brighten up these cookies. <b>Irish Shortbreads</b> (Leonas).<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="color: black; font-family: "times new roman" , serif; font-size: 13.5pt;">Ingredients:<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<ul type="disc">
<li class="MsoNormal" style="line-height: normal; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="color: black; font-family: "times new roman" , serif; font-size: 13.5pt;">2 sticks of Irish butter</span><span style="font-family: "times new roman" , serif; font-size: 12.0pt;"><o:p></o:p></span></li>
<li class="MsoNormal" style="line-height: normal; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="color: black; font-family: "times new roman" , serif; font-size: 13.5pt;">1/2 cup sugar</span><span style="font-family: "times new roman" , serif; font-size: 12.0pt;"><o:p></o:p></span></li>
<li class="MsoNormal" style="line-height: normal; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="color: black; font-family: "times new roman" , serif; font-size: 13.5pt;">2 1/2 cups flour</span><span style="font-family: "times new roman" , serif; font-size: 12.0pt;"><o:p></o:p></span></li>
<li class="MsoNormal" style="line-height: normal; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="color: black; font-family: "times new roman" , serif; font-size: 13.5pt;">1 large grapefruit zest and 2 tbs juice</span><span style="font-family: "times new roman" , serif; font-size: 12.0pt;"><o:p></o:p></span></li>
</ul>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="color: black; font-family: "times new roman" , serif; font-size: 13.5pt;">1. Preheat oven to 300
degrees.<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="color: black; font-family: "times new roman" , serif; font-size: 13.5pt;">2. In large mixer cream
together softened butter and sugar.<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="color: black; font-family: "times new roman" , serif; font-size: 13.5pt;">3. Add in zest of large
grapefruit and tbs juice.<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="color: black; font-family: "times new roman" , serif; font-size: 13.5pt;">4. Slowly mix in the
flour in small batches until it forms a ball.<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="color: black; font-family: "times new roman" , serif; font-size: 13.5pt;">5. Roll out onto floured
surface until about 1/4 inch thick and cut into shapes using cookie cutter.<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="color: black; font-family: "times new roman" , serif; font-size: 13.5pt;">6. Bake about 30
minutes. <o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="color: black; font-family: "times new roman" , serif; font-size: 13.5pt;">
These cookies are so delicious. Very buttery and silky with a perfect
crisp to them. The addition of the citrus gives them that slight freshness when
you bite into them. Give them a try!<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="color: black; font-family: "times new roman" , serif; font-size: 13.5pt;">Prep Time: 5 minutes<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="color: black; font-family: "times new roman" , serif; font-size: 13.5pt;">Cook Time: 30 minutes<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="color: black; font-family: "times new roman" , serif; font-size: 13.5pt;">Serves: 20-30 cookies.<o:p></o:p></span></div>
<br />Blog By Binnshttp://www.blogger.com/profile/00199662098432713390noreply@blogger.com0