tag:blogger.com,1999:blog-67456712753412242592024-03-19T05:09:33.549-05:00Big T's Big Green Egg Recipe Blog...and occasional ORGANIC, GREEN or SUSTAINABLE cooking tidbits as well as the occasional off topic post.
Selected as one of the "100 Best Blogs for Healthy and Delicious Recipes" by Nursing Schools.netUnknownnoreply@blogger.comBlogger616125tag:blogger.com,1999:blog-6745671275341224259.post-90916755521028818312014-04-13T13:20:00.002-05:002014-04-13T13:20:39.112-05:00Paella - Chicken and Sausage<div class="separator" style="clear: both; text-align: center;">
<a href="http://i289.photobucket.com/albums/ll216/THEBTLS/Big%20Green%20Egg%20Photos/DSC_1650.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://i289.photobucket.com/albums/ll216/THEBTLS/Big%20Green%20Egg%20Photos/DSC_1650.jpg" height="265" width="400" /></a></div>
<span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-family: Arial, Helvetica, sans-serif;">For this recipe I used a small vintage
Dansk paella pan for preparation of the down-sized original recipe.
This version serves about 3 hungry soles. </span>Paella is a yummy Spanish dish
with its classic saffron-yellow rice, brightly colored veggies and
combination of seafood and meats. Originally posted in 2010 this remains a favorite that we do not make often enough.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
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<b><span style="font-family: Arial, Helvetica, sans-serif;">INGREDIENTS</span></b><br />
<ul>
<li><span style="font-family: Arial, Helvetica, sans-serif;">½ -3/4 Lb. Boneless, Skinless Chicken Thighs (substitute Breasts with Rib Meat and Organic if available) chopped into bite size pieces</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">½ Tsp. Turmeric</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">½ Tsp. - Pimentón (Spanish Paprika - sometimes smoked)</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">Dash (1/16th Tsp.) Oregano</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">EVOO (Extra Virgin Olive Oil)</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">½ Lb. Mild Italian Sausage (ground)</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">1 Medium Vidalia onion, chopped </span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">1 Red Bell Pepper, chopped </span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">1 Orange Bell Pepper, chopped</span></li>
<li><span style="font-family: Arial;">1</span><span style="font-family: Arial, Helvetica, sans-serif;">0 oz Rice - Yellow Saffron pre-spiced Medium Rick</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">3/4 Cup Diced Plum or Amoroso Tomato </span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">½ Tsp. Red Pepper Flakes</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">Garlic to taste 2-3 large Garlic Cloves (Sub: Garlic Onion in season)</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">3 Cups – Organic, Chicken Broth, low sodium </span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">1 Cup – Frozen Broccoli, thawed</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">½ Cup – Frozen Peas, thawed </span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">NOTE: You could add Chicken broth and Shrimp to this recipe as other options to mix up the flavors. </span></li>
</ul>
<span style="font-family: Arial, Helvetica, sans-serif;">
</span>
<span style="font-family: Arial, Helvetica, sans-serif;"><b>DIRECTIONS</b></span><br />
<ol>
<li><span style="font-family: Arial, Helvetica, sans-serif;">Preheat Big Green Egg to 400 degrees. If you can’t swing grilling this
recipe you can start it on the cook top and finish it in the oven
(sacrilegious of course). </span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">Add Turmeric, Pimentón, Oregano, salt and pepper to chicken stock and set aside. </span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">Heat oil in Pan of Choice (Paella, Iron Skillet, Terracotta, etc) and
precook the chicken and sausage then remove and set aside.</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">Sauté the onions and garlic, asparagus and peppers and when just about
tender, add the tomatoes, sauté for 3-4 more minute then remove and set
aside. </span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">Change from direct to indirect setting and add the stock and rice, Paprika, Saffron (if applicable).</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">Stir ONCE and close the lid and sauté for 15 minutes checking the rice
for tenderness before adding the remaining ingredients. </span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">Add the sausage, chicken and sauteed veggies and peas and stir well and
close the lid again for 8-10 minutes of simmering. ; Remove from heat
and serve from Paella pan. </span></li>
</ol>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6745671275341224259.post-61964305030936905092014-03-24T19:29:00.000-05:002014-03-24T19:29:11.937-05:00St. Patrick's Corned Beef <div class="separator" style="clear: both; text-align: center;">
<a href="http://i289.photobucket.com/albums/ll216/THEBTLS/2013%20pictures/preview_image_0_67250422x.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://i289.photobucket.com/albums/ll216/THEBTLS/2013%20pictures/preview_image_0_67250422x.jpg" height="298" width="400" /></a></div>
<span style="font-family: Arial,Helvetica,sans-serif;">So I'm a little bit late on the post...this was AMAZBALLS! </span><br />
<br />
<span style="font-family: Arial,Helvetica,sans-serif;"><b>Ingredients and Directions</b></span><br />
<ul>
<li><span style="font-family: Arial,Helvetica,sans-serif;">5.5 Lb. Corned Beef Brisket (<a href="http://www.missourilegacybeef.com/">Missouri Legacy Beef)</a></span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">1 Large Yellow Onion, Chop Coarsly</span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">1 Bottle Lite Beer</span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">Add water (do not cover meat) Approx 1-2 Cups in a 6 quart 'Crock Pot'</span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">Cook on low for 8.5 hours</span></li>
</ul>
<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6745671275341224259.post-37442976309996629482014-03-15T19:55:00.001-05:002014-03-15T19:55:26.776-05:00Baking Bread on the Big Green Egg (and Ribeyes)<div style="text-align: justify;">
<span style="font-family: Arial,Helvetica,sans-serif;">Steaks and Bread with a Beer...do we REALLY need anything else? Tonight it was finally nice enough to blow the dust off the Egg and do a couple of cooks. First up, a Italian Herb Fleischmann's mix prepared in my <a href="http://www.emilehenryusa.com/Bread-Cloche-Red-plu615508.html">Emile Henry Bread Cloche</a>...I FORGOT to put in my platesetter so the bottom was overcooked but the bread was amazing regardless. </span></div>
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<a href="http://i289.photobucket.com/albums/ll216/THEBTLS/2013%20pictures/preview_image_0_69710832x.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://i289.photobucket.com/albums/ll216/THEBTLS/2013%20pictures/preview_image_0_69710832x.jpg" height="298" width="400" /></a></div>
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<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: Arial,Helvetica,sans-serif;"> </span><a href="http://i289.photobucket.com/albums/ll216/THEBTLS/2013%20pictures/preview_image_0_5832922x.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://i289.photobucket.com/albums/ll216/THEBTLS/2013%20pictures/preview_image_0_5832922x.jpg" height="298" width="400" /> </a></div>
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<div class="separator" style="clear: both; text-align: center;">
<a href="http://i289.photobucket.com/albums/ll216/THEBTLS/2013%20pictures/preview_image_0_57313562x.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://i289.photobucket.com/albums/ll216/THEBTLS/2013%20pictures/preview_image_0_57313562x.jpg" height="298" width="400" /></a></div>
<div style="text-align: justify;">
<span style="font-family: Arial,Helvetica,sans-serif;">Followed that with two Bone In, but Bone Removed Rib Eyes (Sustainably raised by <a href="http://www.missourilegacybeef.com/">Missouri Legacy Beef)</a>. Finished it was some creamy rice and the EVER present Green Onions and a beer. Nothing left but dirty dishes...lol. </span></div>
<div style="text-align: justify;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://i289.photobucket.com/albums/ll216/THEBTLS/2013%20pictures/preview_image_0_69990622x.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://i289.photobucket.com/albums/ll216/THEBTLS/2013%20pictures/preview_image_0_69990622x.jpg" height="298" width="400" /></a></div>
<div style="text-align: justify;">
<span style="font-family: Arial,Helvetica,sans-serif;">Shown here after one side seared...a little Dizzy Pig Steak Seasoning...no magic recipes tonight. Here's my Rig...dirt and all for those of you that have never laid eyes on my baby... LOL. </span></div>
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<a href="http://i289.photobucket.com/albums/ll216/THEBTLS/2013%20pictures/preview_image_0_27482332x.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://i289.photobucket.com/albums/ll216/THEBTLS/2013%20pictures/preview_image_0_27482332x.jpg" height="298" width="400" /> </a></div>
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<a href="http://i289.photobucket.com/albums/ll216/THEBTLS/2013%20pictures/preview_image_0_45331602x.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://i289.photobucket.com/albums/ll216/THEBTLS/2013%20pictures/preview_image_0_45331602x.jpg" height="298" width="400" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-size: x-large;"><span style="color: #38761d;"><b> KEEP ON EGGIN'</b></span></span></div>
<div style="text-align: justify;">
<br /></div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6745671275341224259.post-11191949953367174862014-03-08T19:40:00.000-06:002014-03-08T19:45:06.834-06:00Personal Chef Catering Services (Chicago Area)<div class="separator" style="clear: both; text-align: center;">
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<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">Good evening Eggheads...I spent the day car shopping and praying for a weekend when I can start grilling out again and posting recipes and those cooks here again. Tonight however I thought that I should at least post something of interest to keep the regular visitors to my blogs attention. </span></span></div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">So as I was looking through my recipes and pictures, it dawned on me that one of my great friends recently started a business (just days ago) and decided, heck, why not give him a shout out. </span></span></div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">Announcing <a href="http://cjskitchen.wordpress.com/">CJ's Personal Chef services (Blog-site)</a> based in Oswego, Illinois (a suburb of Chicago) owned and operated by self proclaimed hobby chef Charles Jamieson (Chuck to most of us that know him). </span></span></div>
<div style="text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"></span></span><a href="http://cjskitchen.files.wordpress.com/2014/03/cropped-000e.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="CJ's Kitchen" border="0" src="http://cjskitchen.files.wordpress.com/2014/03/cropped-000e.jpg" height="136" title="CJ's Kitchen" width="400" /></a></div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">While Charles describes himself as a "Hobby Chef" but I think you would find that this is much more than a hobby and his skills in line with that good ol' down-home cookin'. He describes his cooking style as “casual family dining” and
“versatile”, which in Chuck-Speak means there will be <u>plenty of down-to-earth, popular
entrees</u> for you to choose from and will feature the traditional beef,
chicken, pork and fish selections as well as entrees for more
specialized preferences such as vegetarian, gluten-free, vegan and low
carb offerings.</span></span></div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">Additionally, a great selection of soup, salad and sandwiches is available to choose from if that is what you’re looking for. Menu entrees consist of a blend of my own creations and popular recipes I have encountered and researched. <b>You choose it and I’ll cook it! You can follow his blog (above) or see most of his cooks and recipes on by </b><a href="https://www.facebook.com/cjskitchen630">CLICKING HERE to see CJ's Personal Chef Facebook Page </a></span></span></div>
<div style="text-align: left;">
<span style="font-family: Arial,Helvetica,sans-serif;"><br /></span></div>
<div style="text-align: left;">
<span style="font-family: Arial,Helvetica,sans-serif;">If you live in the Oswego area and have an event coming up or you just don't feel like cooking dinner give Chuck a call. His contact information is on his blog and FB Page. </span></div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6745671275341224259.post-5997424911797420972014-02-16T19:15:00.002-06:002014-02-16T19:15:47.728-06:00CoMo Cookbook features Spicy Salmon from Geisha Sushi BarVOX Publications in Columbia has an amazing virtual cookbook that features local cuisine. Recently my favorite restaurant and chef in North America, Kwang Yuk So (Corey) of Geisha Sushi Bar was featured. Those of you that know me well understand how cool this is, we eat there so often that my name is on one of their menu items...it is CULT level food for our family.<br />
<br />
So congrats to feature writer Cathrine Rowles on her Feb 13th article on Corey and here is the featured recipe...Spicy Salmon. For the feature article and interview please click here to go to <b><a href="http://www.voxmagazine.com/blog/2014/02/the-como-cookbook-geisha-sushi-bar/#comment-177126">The CoMo Cookbook: Geisha Sushi Bar </a></b>then LIKE "VOX" on Facebook for your local CoMo food fans.<br />
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<a href="http://www.voxmagazine.com/blog/wp-content/uploads/2014/02/salmondish.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://www.voxmagazine.com/blog/wp-content/uploads/2014/02/salmondish.jpg" height="400" width="300" /></a></div>
<div style="text-align: center;">
<span style="font-size: x-small;"><i>Corey's Spicy Salmon</i></span></div>
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<b><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">Ingredients</span></span></b><ul type="disc">
<li class="MsoNormal"><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><span>24 oz. Salmon</span></span></span></li>
<li class="MsoNormal"><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><span>10 oz. Sriracha Sauce</span></span></span></li>
<li class="MsoNormal"><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><span>8 oz. sesame oil</span></span></span></li>
<li class="MsoNormal"><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><span>1 jalapeno</span></span></span></li>
<li class="MsoNormal"><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><span>1/2 (One half) White Onion</span></span></span></li>
<li class="MsoNormal"><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><span>5 oz. sesame seeds</span></span></span></li>
</ul>
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">
</span></span><div class="MsoNormal">
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><b><span>Directions:</span></b><span></span></span></span></div>
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">
</span></span><ul type="disc">
<li class="MsoNormal"><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><span>Cut 24 ounces of salmon into small pieces and place in
a bowl</span></span></span></li>
<li class="MsoNormal"><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><span>Mix the salmon with ten ounces of Sriracha sauce and eight ounces of sesame oil</span></span></span></li>
<li class="MsoNormal"><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><span>Chop the green onions into small pieces</span></span></span></li>
<li class="MsoNormal"><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><span>Add a handful of green onions to the mixture</span></span></span></li>
<li class="MsoNormal"><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><span>Add five ounces of sesame seeds to the bowl and mix
well</span></span></span></li>
<li class="MsoNormal"><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><span>Chop the jalapeno into small pieces and add it to the
mixture</span></span></span></li>
<li class="MsoNormal"><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><span>Cut one half of a white onion into small pieces and
then add it to the mixture</span></span></span></li>
<li class="MsoNormal"><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><span>Mix everything together well and serve!</span></span></span></li>
</ul>
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<i><span style="font-family: Times; font-size: 10.0pt; mso-bidi-font-family: "Times New Roman";"> Kwang Yuk So (a.k.a. Corey) from Geisha Sushi Bar</span></i></div>
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<i><span style="font-family: Times; font-size: 10.0pt; mso-bidi-font-family: "Times New Roman";">Note: All information paraphrased from the CoMo Cookbook. "The
CoMo Cookbook is a virtual cookbook, chock full of recipes from all your
favorite Columbia restaurants. Each week, we will feature a new recipe from a
different bartender, chef or baker. It’s time to say goodbye to that boring
cookbook filled with the same generic recipes."</span></i><span style="font-family: Times; font-size: 10.0pt; mso-bidi-font-family: "Times New Roman";"></span></div>
<div id="stcpDiv" style="left: -1988px; position: absolute; top: -1999px;">
<i>TheThe
CoMo Cookbook is a virtual cookbook, chock full of recipes from all
your favorite Columbia restaurants. Each week, we will feature a new
recipe from a different bartender, chef or baker. It’s time to say
goodbye to that boring cookbook filled with the same generic recipes.</i><br />
For this week’s edition, Kwang Suk Yoo from <a href="http://geishasushibar.com/">Geisha Sushi Bar </a>shares
the restaurant’s spicy salmon recipe. Described as spicy with a bit of a
kick, this dish is healthy and jam-packed with protein. So forget about
feeling guilty as you indulge in this fiery fish. The salmon can be
used in a roll (Geisha uses it on top of their house roll) or it can be
served as raw fish with rice, pan fried and served with vegetables and
rice or in a salad mix. Sounds like you really can’t go wrong.<br />
- See more at: http://www.voxmagazine.com/blog/2014/02/the-como-cookbook-geisha-sushi-bar/#sthash.DhlVTTyC.dpuf</div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6745671275341224259.post-10357473195249013422014-02-16T15:54:00.000-06:002014-02-16T15:54:11.333-06:00CJ's Ribeye Marinade<div class="separator" style="clear: both; text-align: center;">
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<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><i>Guest post </i>- Charles (Chuck) Jamieson is a great friend from High School that I only get to see about once every ten years. He is an aspiring chef and grilling aficionado that has started a new blog <b><a href="http://cwjamskitchen.blogspot.com/?spref=fb">CJ's Kitchen.</a> </b></span></span></div>
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<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">Chuck tried out a new marinade recipe that I am featuring here while my grill remains buried in the snow...follow Chuck, I think you will find him entertaining and posting some great stuff soon. This post is his latest marinade concoction that looks like it would be full of flavor with a nice mixture of complimentary flavors. </span></span></div>
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<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><b>Ingredients</b></span></span></div>
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<ul>
<li><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">1/2 Cup EVOO</span></span></li>
<li><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">1/4 Cup Worcestershire Sauce</span></span></li>
<li><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">3 Tbls. Soy Sauce (substitute lite)</span></span></li>
<li><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">3 Tbls. Oyster Sauce</span></span></li>
<li><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">3 Tbsl. Fresh Minced Garlic</span></span></li>
<li><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">1 Tbls. Fresh ground Black Pepper</span></span></li>
<li><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">1 Pinch - Coarse Sea Salt</span></span></li>
<li><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">1 Medium White Onion, diced fine</span></span></li>
<li><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">1 Strips of Crispy Bacon, crumbled</span></span></li>
<li><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">1 Tsp. Dried Basil (fresh if it's summer)</span></span></li>
<li><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">3 Tbls. Heinz 57 Sauce</span></span></li>
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<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><b>Directions</b></span></span></div>
<ol>
<li><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">Combine all ingredients into a blender or food processor and blend thoroughly for 2 minutes. </span></span><b><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"> </span></span></b></li>
<li><b>(Optional) </b>Poke holes in meat (fine for broiling, not recommended for grilling)</li>
<li>Place RibEyes (or your favorite steak, pork or chicken) in a shallow container.</li>
<li>Drizzle marinade over meat, turn and repeat, cover, seal and refrigerate for 24 hours. </li>
<li>When ready to cook remove from container and discard remaining marinade. </li>
<li>Grill or broil to your favorite temperature, remove and let rest for 5 minutes then serve. </li>
</ol>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6745671275341224259.post-89352472467616016652014-01-28T20:28:00.002-06:002014-01-28T20:30:53.155-06:00Chicken Meatball Gnoochi<div class="separator" style="clear: both; text-align: center;">
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<b><span style="font-family: Arial; font-size: 10.0pt; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman";">INGREDIENTS </span></b><span style="font-family: Arial; font-size: 10.0pt; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman";">(serves 4) </span></div>
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<li class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-list: l1 level1 lfo1; tab-stops: list .5in;"><span style="font-family: Arial; font-size: 10.0pt; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman";">8 ounce package Wheat Gnocchi</span></li>
<li class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-list: l1 level1 lfo1; tab-stops: list .5in;"><span style="font-family: Arial; font-size: 10.0pt; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman";">1/3 cup Panko Japanese bread crumbs </span></li>
<li class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-list: l1 level1 lfo1; tab-stops: list .5in;"><span style="font-family: Arial; font-size: 10.0pt; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman";">2 Tbsp. Dried Parsley Flakes </span></li>
<li class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-list: l1 level1 lfo1; tab-stops: list .5in;"><span style="font-family: Arial; font-size: 10.0pt; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman";">1 large Free Range Brown Egg, lightly beaten </span></li>
<li class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-list: l1 level1 lfo1; tab-stops: list .5in;"><span style="font-family: Arial; font-size: 10.0pt; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman";">1/2 Cup - Marinara sauce (pick your favorite)</span></li>
<li class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-list: l1 level1 lfo1; tab-stops: list .5in;"><span style="font-family: Arial; font-size: 10.0pt; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman";">1/2 Cup – Fine Shredded Parmesan cheese</span></li>
<li class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-list: l1 level1 lfo1; tab-stops: list .5in;"><span style="font-family: Arial; font-size: 10.0pt; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman";">1/4 Cup – Fine Shredded Mozzarella cheese </span></li>
<li class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-list: l1 level1 lfo1; tab-stops: list .5in;"><span style="font-family: Arial; font-size: 10.0pt; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman";">3/4 Tsp. Fresh Ground Sea Salt</span></li>
<li class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-list: l1 level1 lfo1; tab-stops: list .5in;"><span style="font-family: Arial; font-size: 10.0pt; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman";">3/4Tsp. Fresh Ground Black Peppercorns</span></li>
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<li class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-list: l1 level1 lfo1; tab-stops: list .5in;"><span style="font-family: Arial; font-size: 10.0pt; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman";">1/4 Cup EVOO (Extra Virgin Olive Oil) </span></li>
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<li class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-list: l1 level1 lfo1; tab-stops: list .5in;"><span style="font-family: Arial; font-size: 10.0pt; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman";">2 cups Cherry tomatoes, halved </span></li>
<li class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-list: l1 level1 lfo1; tab-stops: list .5in;"><span style="font-family: Arial; font-size: 10.0pt; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman";">½ Cup – Minced Vidalia Onion</span></li>
<li class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-list: l1 level1 lfo1; tab-stops: list .5in;"><span style="font-family: Arial; font-size: 10.0pt; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman";">1 Tbsp. -<span style="mso-spacerun: yes;">
</span>Onion Garlic, Minced</span></li>
<li class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-list: l1 level1 lfo1; tab-stops: list .5in;"><span style="font-family: Arial; font-size: 10.0pt; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman";">1/2 Tsp. Dried Basil </span></li>
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halved </span></li>
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basil substitute)</span></li>
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<b><span style="font-family: Arial; font-size: 10.0pt; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman";">DIRECTIONS</span></b><span style="font-family: Arial; font-size: 10.0pt; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman";"> </span></div>
<ol>
<li><span style="font-family: Arial; font-size: 10.0pt; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman";">Bring
Big Green Egg to T-Rex (high heat) with Raised Grid (2”)</span></li>
<li><span style="font-family: Arial; font-size: 10.0pt; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman";"> Bring a large pot of salted water to a boil over high heat. Add the
Gnocchi and cook according to package directions.</span></li>
<li><span style="font-family: Arial; font-size: 10.0pt; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman";">In a medium bowl, stir together the bread crumbs, dried parsley,
egg, <b>1 tablespoon</b> marinara sauce, Onions, Garlic, Romano cheese, Mozzarella
cheese, and the salt and pepper. Add the chicken and gently combine
ingredients.</span></li>
<li><span style="font-family: Arial; font-size: 10.0pt; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman";">Using a melon baller (or a teaspoon measure) to form the chicken
mixture into 3/4-inch pieces. With damp hands, roll the chicken pieces
into mini meatballs. </span></li>
<li><span style="font-family: Arial; font-size: 10.0pt; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman";">In a large cast iron skillet or double broiler, heat the oil and working
in batches, add the meatballs and cook without moving until brown on the
bottom.<span style="mso-spacerun: yes;"> </span>Turn the meatballs over and
brown the other side.</span></li>
<li><span style="font-family: Arial; font-size: 10.0pt; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman";">Rotate the meatballs onto the open grill for one minute each to
‘dry them out and finish the cook’. </span></li>
<li><span style="font-family: Arial; font-size: 10.0pt; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman";">Remove meatballs from pan and set aside. </span></li>
<li><span style="font-family: Arial; font-size: 10.0pt; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman";">Add to the broiler the tomatoes and onions and sear for one minute.
<span style="mso-spacerun: yes;"> </span></span></li>
<li><span style="font-family: Arial; font-size: 10.0pt; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman";">Next add the hot chicken stock and bring to a boil. </span></li>
<li><span style="font-family: Arial; font-size: 10.0pt; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman";">Using a wooden spoon, scrape up the brown bits that cling to the
bottom of the pan then add remaining marinara sauce, dried basil and
pepper flakes. </span></li>
<li><span style="font-family: Arial; font-size: 10.0pt; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman";">Simmer for 3-4 minutes then add back the meatballs to the sauce and
keep simmering until meatballs are cooked through, about 10 minutes. </span></li>
<li><span style="font-family: Arial; font-size: 10.0pt; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman";">Drain the Gnocchi reserving about 1 cup of the water. </span></li>
<li><span style="font-family: Arial; font-size: 10.0pt; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman";">Transfer pasta to a large serving bowl and add a little olive oil
and toss to lightly coat Gnocchi.</span></li>
<li><span style="font-family: Arial; font-size: 10.0pt; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman";"><span style="mso-spacerun: yes;"> </span>Add the meatball mixture,
mozzarella cheese and gently toss to combine. Garnish with the chopped
basil and serve.</span></li>
</ol>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: Arial; font-size: 10.0pt; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman";">Note:</span></b><span style="font-family: Arial; font-size: 10.0pt; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman";"><span style="mso-spacerun: yes;"> </span><i style="mso-bidi-font-style: normal;"><u>You can substitute Orecchiette Pasta for the Gnocchi</u></i></span></div>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6745671275341224259.post-87258604122868753252013-12-29T19:20:00.004-06:002013-12-29T19:20:59.913-06:00Chicken Puttanesca with Orzo<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="line-height: 19px;">Spaghetti Puttanesca is a tangy, salty Italian pasta dish that dates back to the mid-20th century. Our Chicken Puttanesca with Orzo builds a chicken dish around this tangy, salty 'sauce.' </span></span><span style="font-family: Arial, Helvetica, sans-serif; line-height: 19px;">This dish can be fixed indoors or out and is amazing. </span><br />
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<b><span style="font-family: Arial;"><br /></span></b>
<b><span style="font-family: Arial;">INGREDIENTS</span></b><br />
<ul>
<li><span style="font-family: Arial; text-align: justify; text-indent: -0.25in;">2 Large Chicken
Breasts (butterflied into 4 cutlets)</span></li>
<li><span style="font-family: Arial; text-align: justify; text-indent: -0.25in;">8 Oz. Orzo (half
box)</span></li>
<li><span style="font-family: Arial; text-align: justify; text-indent: -0.25in;">¼ Cup EVOO</span></li>
<li><span style="font-family: Arial; text-align: justify; text-indent: -0.25in;">1/3 Cup chopped
fresh parsley</span></li>
<li><span style="font-family: Arial; text-align: justify; text-indent: -0.25in;">Fresh ground
peppercorns (original recipe calls for coarse salt, we left it out and were
very glad we did)</span></li>
<li><span style="font-family: Arial; text-align: justify; text-indent: -0.25in;">3 Large Garlic
Cloves (fresh and minced)</span></li>
<li><span style="font-family: Arial; text-align: justify; text-indent: -0.25in;">3 Tbls. Capers</span></li>
<li><span style="font-family: Arial; text-align: justify; text-indent: -0.25in;">1 Tbls. Brine</span></li>
<li><span style="font-family: Arial; text-align: justify; text-indent: -0.25in;">1 - 28 Oz. Can –
Diced Tomatoes</span></li>
<li><span style="font-family: Arial; text-align: justify; text-indent: -0.25in;">½ Cup Fresh Kalamata
olives, chopped.</span></li>
</ul>
<br />
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<b><span style="font-family: Arial;">DIRECTIONS</span></b></div>
<div class="MsoNormal" style="text-align: justify; text-justify: inter-ideograph;">
</div>
<ol>
<li><span style="font-family: Arial; text-indent: -0.25in;">Cook orzo according to package instructions; drain
and transfer to a bowl. Add 2 tablespoons oil and the fresh parsley. Season
with salt and pepper.</span></li>
<li><span style="font-family: Arial; text-indent: -0.25in;">In a medium bowl, whisk garlic, 1-Tbls. EVOO, the
brine, and ½ Tsp. fresh ground pepper; toss with the chicken.</span><span style="font-family: Arial; text-indent: -0.25in;">In a large nonstick skillet heat remaining tablespoon
oil over medium-high until cooked through, flipping halfway then transfer to a
plate.</span></li>
<li><span style="font-family: Arial; text-indent: -0.25in;">Add tomatoes and their liquid, olives, and capers to
skillet; boil until thickened, 4 minutes.</span></li>
<li><span style="font-family: Arial; text-indent: -0.25in;">Stir in any juices from chicken and pepper and s</span><span style="font-family: Arial; text-indent: -0.25in;">erve chicken with orzo and sauce.</span></li>
</ol>
<div style="text-indent: -24px;">
<span style="font-family: Arial;"><br /></span></div>
<div style="text-indent: -24px;">
<span style="font-family: Arial;"> <span style="font-size: xx-small;"> Adapted from Everyday Food</span></span></div>
<div style="text-indent: -24px;">
<span style="font-family: Arial;"><br /></span></div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6745671275341224259.post-59914220249529096132013-12-28T19:12:00.000-06:002013-12-28T19:12:09.247-06:00Beef Stroganoff Stir Fry<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif;">I'mmmmm baaaaaack! At least for a day... </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
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<br /></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Took advantage of the 50 degree day to take down the outdoor Christmas decorations, go to the gun range and make this FANTASTIC Wok Stir Fry dish on the Rosle Kettle Grill </span><span style="font-family: Arial, Helvetica, sans-serif;">using my Emile Henry Flame-ware WOK. </span><span style="font-family: Arial, Helvetica, sans-serif;">Paraphrased from </span><a href="http://www.marthastewart.com/1043794/beef-stroganoff-stir-fry?search_key=beef%20stroganoff" style="font-family: Arial, Helvetica, sans-serif;">Everyday Food </a><span style="font-family: Arial, Helvetica, sans-serif;">insert from Jen's Martha Stewart magazine. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><b><br /></b></span></div>
<div class="" style="clear: both; text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif;"><b>INGREDIENTS</b></span></div>
<div class="separator" style="clear: both; text-align: left;">
</div>
<ul>
<li><span style="font-family: Arial, Helvetica, sans-serif;">1.25/1.5 Lbs. Free Range Flat Iron Steak (We used </span><a href="http://www.missourilegacybeef.com/" style="font-family: Arial, Helvetica, sans-serif;">Missouri Legacy Beef</a><span style="font-family: Arial, Helvetica, sans-serif;">) cut into 1" pieces about 1/4" thick </span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">Liberal sprinkling of Paprika</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">Himalayan Pink Salt (1-2 Tsp. to taste)</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">Ground Pepper - 1 Tsp.</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">1 Medium Red Onion, shaved thin</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">6 Oz. Baby Bella Mushrooms, lightly chopped</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">3 Tsps. Fresh Parsley, finely diced</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">1 Bag - No Yolk Egg Noodles, cooked and drained per package instructions</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">Sour Cream (for a condiment if you desire)</span></li>
</ul>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://i289.photobucket.com/albums/ll216/THEBTLS/2013%20pictures/preview_image_1_37464472x-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" src="http://i289.photobucket.com/albums/ll216/THEBTLS/2013%20pictures/preview_image_1_37464472x-1.jpg" width="400" /></a></div>
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<b style="font-family: Arial, Helvetica, sans-serif;"><br /></b></div>
<div class="separator" style="clear: both; text-align: left;">
<b style="font-family: Arial, Helvetica, sans-serif;">DIRECTIONS</b></div>
<div class="separator" style="clear: both; text-align: left;">
</div>
<ol>
<li><span style="font-family: Arial, Helvetica, sans-serif;">Toss the flat iron steak with the salt, pepper and paprika</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">Fire up the grill on high and place the Wok on the grid and drizzle EVOO and let heat up</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">Dump in the steak and let brown, then remove (see picture for rack)</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">Add a touch of EVOO to the meat juice and add the mushrooms and onions and cook until mushrooms are translucent.</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">Add back the steak and stir until heated through.</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">Remove and serve over noodles</span></li>
</ol>
<br />
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<a href="http://i289.photobucket.com/albums/ll216/THEBTLS/2012%20Blog%20Pictures/2013%20cooks/1538220_10202879421651731_553243179_o.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://i289.photobucket.com/albums/ll216/THEBTLS/2012%20Blog%20Pictures/2013%20cooks/1538220_10202879421651731_553243179_o.jpg" width="300" /></a></div>
<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6745671275341224259.post-1418817604403368562013-12-08T09:37:00.002-06:002013-12-08T09:59:39.397-06:00Chicken and Dumplings on the Big Green Egg<b><span style="font-family: "Arial","sans-serif"; mso-fareast-font-family: "Times New Roman";">It's 18 degrees outside, warming up since yesterday's 8 degrees, thought some comfort food was in order...dumplings (with Bacon). This recipe can be prepared using a combination of a wok, skillet and 7qt Cast Iron Dutch oven or if you like to keep things simple make this a one dish meal and prepare the entire thing in something like the <a href="http://www.emilehenryusa.com/Dutch-Oven-47-Stewpots-cat274.html?parentId=411">7qt. Emile Henry Dutch Oven</a> </span></b><br />
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt; mso-outline-level: 3;">
<b><span style="font-family: "Arial","sans-serif"; mso-fareast-font-family: "Times New Roman";"></span></b> </div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://i289.photobucket.com/albums/ll216/THEBTLS/Big%20Green%20Egg%20Photos/44feb925.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://i289.photobucket.com/albums/ll216/THEBTLS/Big%20Green%20Egg%20Photos/44feb925.jpg" width="297" /></a></div>
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<b><span style="font-family: "Arial","sans-serif"; mso-fareast-font-family: "Times New Roman";"></span></b> </div>
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<b><span style="font-family: "Arial","sans-serif"; mso-fareast-font-family: "Times New Roman";">Ingredients<o:p></o:p></span></b></div>
<br />
<ul style="margin-top: 0in;" type="disc">
<li class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt; mso-list: l1 level1 lfo1; tab-stops: list .5in;"><span style="font-family: "Arial","sans-serif"; mso-fareast-font-family: "Times New Roman";">4-6
slices bacon <o:p></o:p></span></li>
<li class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt; mso-list: l1 level1 lfo1; tab-stops: list .5in;"><span style="font-family: "Arial","sans-serif"; mso-fareast-font-family: "Times New Roman";">5
Medium white Potatoes, peeled and diced <o:p></o:p></span></li>
<li class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt; mso-list: l1 level1 lfo1; tab-stops: list .5in;"><span style="font-family: "Arial","sans-serif"; mso-fareast-font-family: "Times New Roman";">1
Medium Sweet Onion, diced <o:p></o:p></span></li>
<li class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt; mso-list: l1 level1 lfo1; tab-stops: list .5in;"><span style="font-family: "Arial","sans-serif"; mso-fareast-font-family: "Times New Roman";">4
Skinless, boneless chicken breasts (organic) – diced and seasoned with
poultry seasoning. <o:p></o:p></span></li>
<li class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt; mso-list: l1 level1 lfo1; tab-stops: list .5in;"><span style="font-family: "Arial","sans-serif"; mso-fareast-font-family: "Times New Roman";">3
Cups – Low Sodium Chicken Broth <o:p></o:p></span></li>
<li class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt; mso-list: l1 level1 lfo1; tab-stops: list .5in;"><span style="font-family: "Arial","sans-serif"; mso-fareast-font-family: "Times New Roman";">1
Tsp. Paul Prudhomme’s Magic Poultry Seasoning (to taste)<o:p></o:p></span></li>
<li class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt; mso-list: l1 level1 lfo1; tab-stops: list .5in;"><v:shapetype coordsize="21600,21600" filled="f" id="_x0000_t75" o:preferrelative="t" o:spt="75" path="m@4@5l@4@11@9@11@9@5xe" stroked="f"><span style="font-family: Calibri;">
<v:stroke joinstyle="miter">
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<v:f eqn="if lineDrawn pixelLineWidth 0">
<v:f eqn="sum @0 1 0">
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</v:f></v:f></v:f></v:f></v:f></v:f></v:f></v:f></v:f></v:f></v:f></v:f></v:formulas>
<v:path gradientshapeok="t" o:connecttype="rect" o:extrusionok="f">
<o:lock aspectratio="t" v:ext="edit">
</o:lock></v:path></v:stroke></span></v:shapetype><span style="font-family: "Arial","sans-serif"; mso-fareast-font-family: "Times New Roman";">Coarse
Sea Salt and Fresh ground Black Peppercorns (to taste)<o:p></o:p></span></li>
<li class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt; mso-list: l1 level1 lfo1; tab-stops: list .5in;"><span style="font-family: "Arial","sans-serif"; mso-fareast-font-family: "Times New Roman";">1
14-15 Oz. Can, Whole kernel corn, drained<o:p></o:p></span></li>
<li class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt; mso-list: l1 level1 lfo1; tab-stops: list .5in;"><span style="font-family: "Arial","sans-serif"; mso-fareast-font-family: "Times New Roman";">3
Cups, Low Fat Half-and-Half <o:p></o:p></span></li>
<li class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt; mso-list: l1 level1 lfo1; tab-stops: list .5in;"><span style="font-family: "Arial","sans-serif"; mso-fareast-font-family: "Times New Roman";">1
½ Cups Bisquick<span style="mso-spacerun: yes;"> </span><o:p></o:p></span></li>
<li class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt; mso-list: l1 level1 lfo1; tab-stops: list .5in;"><span style="font-family: "Arial","sans-serif"; mso-fareast-font-family: "Times New Roman";">1
Cup Organic 2% Milk </span></li>
</ul>
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<span style="font-family: "Arial","sans-serif"; mso-fareast-font-family: "Times New Roman";"></span> </div>
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<a href="http://i289.photobucket.com/albums/ll216/THEBTLS/Big%20Green%20Egg%20Photos/DSC_2683.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="http://i289.photobucket.com/albums/ll216/THEBTLS/Big%20Green%20Egg%20Photos/DSC_2683.jpg" width="400" /></a></div>
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<span style="font-family: "Arial","sans-serif"; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span> </div>
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<b><span style="font-family: "Arial","sans-serif"; mso-fareast-font-family: "Times New Roman";">Directions</span></b></div>
<ol>
<li><div class="separator" style="clear: both; text-align: center;">
<span style="font-family: "Arial","sans-serif"; mso-fareast-font-family: "Times New Roman";">Place
bacon in an extra large Cast Iron (CI) Skillet or 6 Qt. Dutch oven and
cook until done (or microwave in advance and save grease).<span style="mso-spacerun: yes;"> </span>Crumble Bacon and set aside. <o:p></o:p></span></div>
</li>
<li class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt; mso-list: l0 level1 lfo2; tab-stops: list .5in;"><span style="font-family: "Arial","sans-serif"; mso-fareast-font-family: "Times New Roman";">Keep
or put the bacon grease in the skillet and bring up to temperature.<o:p></o:p></span></li>
<li class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt; mso-list: l0 level1 lfo2; tab-stops: list .5in;"><span style="font-family: "Arial","sans-serif"; mso-fareast-font-family: "Times New Roman";">Add
the diced potatoes, onion and chicken to the bacon grease and simmer for
15-20 minutes, stirring frequently (it will cook slower in a Dutch oven
due to smaller pan area). Note: If using a Dutch oven add a little EVOO to
keep the chicken from sticking to the pan during simmering. <span style="mso-spacerun: yes;"> </span><o:p></o:p></span></li>
<li class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt; mso-list: l0 level1 lfo2; tab-stops: list .5in;"><span style="font-family: "Arial","sans-serif"; mso-fareast-font-family: "Times New Roman";">Add
the chicken broth, corn, more PP’s poultry seasoning, sea salt and fresh pepper.<o:p></o:p></span></li>
<li class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt; mso-list: l0 level1 lfo2; tab-stops: list .5in;"><span style="font-family: "Arial","sans-serif"; mso-fareast-font-family: "Times New Roman";">Pour
in half-and-half and bring to a boil; add crumbled bacon. <o:p></o:p></span></li>
<li class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt; mso-list: l0 level1 lfo2; tab-stops: list .5in;"><b style="mso-bidi-font-weight: normal;"><span style="font-family: "Arial","sans-serif"; mso-fareast-font-family: "Times New Roman";">Biscuits:</span></b><span style="font-family: "Arial","sans-serif"; mso-fareast-font-family: "Times New Roman";"> In a medium bowl, combine the
Bisquick with milk and mix well (dough should be thick enough to ‘drop’). <o:p></o:p></span></li>
<li class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt; mso-list: l0 level1 lfo2; tab-stops: list .5in;"><span style="font-family: "Arial","sans-serif"; mso-fareast-font-family: "Times New Roman";">Drop
tablespoon sizes of dough into boiling mixture; reduce heat and simmer for
10-12 minutes uncovered.<span style="mso-spacerun: yes;"> </span>Cover the
pan and simmer another10 minutes. Be careful NOT to stir while simmering,
or dumplings will fall apart.<span style="mso-spacerun: yes;"> </span></span></li>
</ol>
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<span style="font-family: "Arial","sans-serif"; mso-fareast-font-family: "Times New Roman";"><span style="mso-spacerun: yes;"></span><o:p></o:p></span> </div>
<ol>
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</ol>
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Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-6745671275341224259.post-20699717695058179672013-12-01T19:31:00.000-06:002013-12-01T19:31:08.999-06:00Simple Salmon<span style="font-family: Arial, Helvetica, sans-serif;">FINALLY a free Sunday evening and a long overdue return to my favorite, something simple and fast on the Egg; Simple Salmon. Tonight's dinner was an experiment with 'frozen packaged' salmon and prepared with nothing but with Paul Prudhomme's Salmon Seasoning. No lemon juice, no butter, just PP's seasoning. </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"> </span><br />
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<a href="http://i289.photobucket.com/albums/ll216/THEBTLS/2013%20pictures/preview_image_0_14442742x.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" src="http://i289.photobucket.com/albums/ll216/THEBTLS/2013%20pictures/preview_image_0_14442742x.jpg" width="400" /></a></div>
<span style="font-family: Arial, Helvetica, sans-serif;"></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Shown here about 5 minutes from plating, I have to admit, it was very good. While there is nothing like a fresh cut, for the price we paid, it was very good we would do it again. </span><br />
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<strong><span style="font-family: Arial, Helvetica, sans-serif;">Ingredients and Directions</span></strong><br />
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<li><span style="font-family: Arial, Helvetica, sans-serif;">2 Salmon slabs, thawed and skin removed. </span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">Fire Up the Egg to 350 and stabilize</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">Sprinkle Seasoning generously on Salmon</span></li>
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<li><span style="font-family: Arial, Helvetica, sans-serif;">Spray Emile Henry Griddle with Canola oil </span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">Place Salmon on Griddle and place in egg, shut lid.</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">Allow to cook for 6-8 minutes and flip once</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">Close lid for 5 minutes and check for flakiness.</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">Remove, plate and serve. </span></li>
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<span style="font-family: Arial, Helvetica, sans-serif;">The Salmon was served with Field Peas with and home canned Relish, Baked Potatoes and of course, Organic Green Onions on the side. Items used during this cook included, of course, the Big Green Egg, the </span><span style="font-family: Arial, Helvetica, sans-serif;"><strong><a href="http://www.emilehenryusa.com/Grilling-Cookware-cat825.html">Emile Henry Grilling cookware</a></strong> and the stainless steel <span style="font-family: Arial, Helvetica, sans-serif;"><strong><a href="http://www.rosleusa.com/Fish-Turner-plu25057.html">Rösle Fish Turner</a></strong></span>, a WONDERFUL device for flipping a full fillet. </span><br />
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Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-6745671275341224259.post-42215636938814205492013-11-28T17:09:00.002-06:002013-11-28T17:09:22.435-06:00Thanksgiving Cranberry Sauce (a 50 year tradition)<span style="font-family: Arial, Helvetica, sans-serif;">Thanksgiving this year was just the two of us empty nesters...Dzer's in Basic Training and Maggie started her new career in Florida a month ago. We DID however go ahead and make a small Turkey, Dressing, Mashed Potatoes, Broccoli and Cheese, Yeast Rolls...and the ever present Green Onions. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">MY contribution for the day was completing the Christmas lights outdoors while Jen cooked and then I prepared the kudegra, Jellied Cranberry Sauce. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="color: #660000;"><strong><em><u>Yes I said Jellied;</u></em></strong> </span>a FAMILY TRADITION going back as far as I can remember, Jellied Cranberry Sauce. I am the only one in the family that will eat it as well, LOL. Here are the steps <em>(PS this is NOT in my current edition of my Recipe Book so pay close attention)</em>. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Don't laugh. All chefs, famous and infamous have their secrets. Mine is getting the sauce out of the can in ONE PIECE and the following it up with uniformly cut 1/2" slices, ready to serve. Room temperature of course.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Hey, don't laugh I have seen this done on TV by two famous chefs that do it for the same reason I do, Momma did it and they were keeping the tradition alive. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: large;">Happy Turkey Day to all!</span> </span></div>
<span style="font-family: Arial, Helvetica, sans-serif;">Next Year I'll have both arms available to fire up the Big Green Egg and cook some bird again, I promise! </span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6745671275341224259.post-69792111594233131412013-11-25T20:29:00.001-06:002013-11-25T20:35:51.068-06:00If Broccoli were only made of meat<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgK9-FSPMgKRJFHUsOXiFhLLxwJtnSaUsAYtRAsgzM_VwM4hqUn7g5z4eaagCwO-qCTGkYiDtZbzqECrzRX8SZmSYpQGnKt8LrJD1mx-KB2exyLiYN4w2o-yUu-h4Mm_0Tjm8sqCxPtOH12/s1600/Screenshot_2013-11-25-20-26-00-1_resized-772275.png" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" height="385" id="BLOGGER_PHOTO_ID_5950389310408315170" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgK9-FSPMgKRJFHUsOXiFhLLxwJtnSaUsAYtRAsgzM_VwM4hqUn7g5z4eaagCwO-qCTGkYiDtZbzqECrzRX8SZmSYpQGnKt8LrJD1mx-KB2exyLiYN4w2o-yUu-h4Mm_0Tjm8sqCxPtOH12/s400/Screenshot_2013-11-25-20-26-00-1_resized-772275.png" width="400" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Thanksgiving is the time of year for giving thanks but it doesn't make vegetables taste better...just sayin'</span></div>
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<span style="font-family: Arial;">Everyone have a FANTASTIC THANKSGIVING!</span></div>
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<span style="font-family: Arial;">See you again soon, weather permitting.</span></div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6745671275341224259.post-31753305311111390452013-11-23T22:44:00.001-06:002013-11-23T22:44:12.763-06:00Turkey on the Big Green Egg (and Butterball Turkey Tips)<br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Over the past 30 years, more than three million callers have hit up the Butterball team with questions ranging from the small (How many pounds of meat will feed ten people?) to the panicked (What should I do if my turkey is still frozen in the middle and my dinner is supposed to start in an hour?). For turkey tips from Butterball, visit butterball.com or call the 50 or so experts who man the annual Butterball Turkey Talk-Line (1-800-BUTTERBALL; 800-288-8372</span><br />
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<strong><span style="font-family: Arial, Helvetica, sans-serif;">Avoid These Thanksgiving Mistakes</span></strong><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1. Buying the wrong-sized turkey. This rule is nice and simple: Allow 1 1/2 pounds per person, which will also give you plenty of meat for leftovers. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">2. Skipping a meat thermometer. The turkey can look and smell great, but if the temperature hasn't reached 180 degrees Farenheit in the thigh, and 160 degrees in the stuffing, you're going to be in for a bloody mess (or give your guests foodborne illness). Those pop-up indicators are great, but a reliable thermometer should always be your backup.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">3. Not refrigerating leftovers within two hours. Socializing around the table can make you forget the leftovers sitting on the countertop, and bacteria love room-temperature meat. Set a timer on the stove for 2 hours. To be able to get back to the guests quickly, have containers or zippered food-storage bags ready, and recruit a few helpers to get things portioned out.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">4. Winging it. It might sound fussy, but having a to-do list will actually keep you sane. Start making your game plan several days before Turkey Day.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">5. Not allowing enough time to thaw your bird. This mistake is pretty common, but it's just basic math: Allow 1 day for every 4 pounds of turkey. Just put your frozen turkey (still in its wrapper_ on a tray in the refrigerator, and wait. If the turkey still seems slightly frozen, you can still throw it in the oven, but it will take a little longer. Be sure to use a meat thermometer to test doneness.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">6. Overcooking. The guidelines given on the package or insert folder are just that -- a guide to help you plan your day, not a definitive timeline for when the turkey will be done. There are plenty of variables (such as a partially frozen turkey) that can affect how long it takes to cook the meat. Again, here's where that meat thermometer comes in.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">7. Being a turkey bore. The guests may be the same every year, but your turkey doesn't have to be. Don't be afraid to shake things up with a different cooking method. Try deep-frying or grilling, cooking in a convection oven or a microwave, using a shallow open pan or even an oven-cooking bag.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">8. Doing all the cooking yourself. Too many Thanksgivings have been ruined by hosts becoming martyrs for their meals. When you're stressed, guests feel it. Ask your attendees to bring a dish to share -- it will be a more meaningful dinner (not to mention giving the host a break). Have each guest bring a recipe for the dish they bring, and have a recipe exchange.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">9. Experimenting with that new cooking method or pan on Thanksgiving Day. Yes, trying new recipes is good. But when it comes to turkey, it's always a good idea to have a practice run before the holiday.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">10. Being a slave to the baster. Everyone wants a juicy bird, but basting is like pouring water on a raincoat -- the juices simply run off the turkey skin into the pan. Just spray or lightly coat the skin with vegetable oil or butter before putting the turkey in the oven will give you a gorgeous golden color and seal in the turkey's natural juices.</span><br />
<span style="font-family: Arial; font-size: xx-small;">Paraprased from Kitchen Daily November 25, 2010</span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6745671275341224259.post-4722401958278098972013-10-30T16:24:00.004-05:002013-10-31T08:03:34.019-05:00Beef Stew - Using a Tagine<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Arial, Helvetica, sans-serif;"><strong>Tagine Style Beef Stew</strong> - <em>Beef and veggies cooked up in a Tagine for a flavorful one dish dinner. Ready from start to finish in 90 minutes (fire up the grill; prepare ingredients and 60 minute cook).</em></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><strong>Ingredients</strong>5 Carrots - Medium carrots, peeled and sliced ¾ Lb. Top Sirloin cut into larger but bite size pieces</span><br />
<a href="http://i289.photobucket.com/albums/ll216/THEBTLS/DSC00450.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img alt="" border="0" src="http://i289.photobucket.com/albums/ll216/THEBTLS/DSC00450.jpg" style="margin-top: 0px; width: 320px;" /></a><span style="font-family: Arial, Helvetica, sans-serif;">2-3 Medium potatoes peeled and chopped</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">4-5 oz. Cocktail Onions</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">5 Stalks of Celery, sliced into bite size pieces</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">4 Roma Tomatoes cut into 3/8” slices </span><a href="http://i289.photobucket.com/albums/ll216/THEBTLS/DSC00450.jpg"><span style="font-family: Arial, Helvetica, sans-serif;"></span></a><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 Medium Turnips, cut into bite size pieces</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">5 oz. Tomato Sauce</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">15 oz. Beef Broth (low salt variety)2 Tbsp. Ground garlic and parsley</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 Tbsp. Fresh ground parsley</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">EVOO (Extra Virgin Olive Oil)</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><strong>Preparation and Cooking</strong>1. Pour 5 tbsp of EVOO on the bottom of the tagine and begin layering ingredients evenly, starting with carrots then going in the order they appear above (keeps meat from sticking).</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2. Sprinkle all of the spices evenly over the top the vegetables (between layers is best)</span><br />
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<a href="http://i289.photobucket.com/albums/ll216/THEBTLS/DSC00454.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"></span></a><br /></div>
<a href="http://i289.photobucket.com/albums/ll216/THEBTLS/DSC00452.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img alt="" border="0" height="306" src="http://i289.photobucket.com/albums/ll216/THEBTLS/DSC00452.jpg" style="height: 181px; margin-top: 0px; width: 236px;" width="400" /></a><span style="font-family: Arial, Helvetica, sans-serif;">3. Close your Tagine and the EGG. Cooking time will be about 90 minutes. Check the Tagine about 45 minutes in to assure that you still have liquid (actually it should be boiling around the hour mark). </span><a href="http://i289.photobucket.com/albums/ll216/THEBTLS/DSC00452.jpg"><span style="font-family: Arial, Helvetica, sans-serif;"></span></a><span style="font-family: Arial, Helvetica, sans-serif;">Remove after 60 minutes and let the tagine rest for 10 minutes and then serve.</span><br />
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Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-6745671275341224259.post-87390083133121564312013-10-13T18:26:00.001-05:002013-10-13T18:26:09.611-05:00Brussels Sprouts with Pimentos and Olives<span style="font-family: Arial, Helvetica, sans-serif;">This low calorie side dish recipe can be made in a crock pot or faster in a dutch oven on the grill. Picked it off the Internet somewhere on Face Book and modified it oh so very slightly. I believe it was from Fix It and Forget It...</span><br />
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<b style="mso-bidi-font-weight: normal;"><span style="color: #444444; font-family: "Arial","sans-serif"; mso-fareast-font-family: "Times New Roman";">Ingredients:</span></b><span style="color: #444444; font-family: "Arial","sans-serif"; mso-fareast-font-family: "Times New Roman";"></span><br />
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1.5 - 2 lbs. Brussels sprouts</li>
<li>¼ Tsp. Oregano (fresh if you have it)</li>
<li>½ Tsp. Basil (fresh if you have it)</li>
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<span style="color: #444444; font-family: "Arial","sans-serif"; mso-fareast-font-family: "Times New Roman";">2 Oz. Jar of pimentos, drained</span></div>
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<li>¼ cup sliced black olives, drained</li>
<li>1 Tbsp. EVOO</li>
<li>½ Cup water (crock pot)</li>
<li>1 1/2 Cup Water (Grill)</li>
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<span style="color: #444444; font-family: "Arial","sans-serif"; mso-fareast-font-family: "Times New Roman";"><o:p> </o:p></span><b style="mso-bidi-font-weight: normal;"><span style="color: #444444; font-family: "Arial","sans-serif"; mso-fareast-font-family: "Times New Roman";">Directions:<o:p></o:p></span></b></div>
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<li>
<span style="color: #444444; font-family: "Arial","sans-serif"; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Arial, Helvetica, sans-serif;">Crock Pot - Cook on low until sprouts are tender.</span></span></li>
<li><span style="color: #444444; font-family: "Arial","sans-serif"; mso-fareast-font-family: "Times New Roman";"></span><span style="font-family: Arial, Helvetica, sans-serif;">Grill - Boil Water, Add Sprouts and reduce heat to simmer, add remaining ingredients and remove when tender.</span></li>
</ul>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6745671275341224259.post-37487382987282809512013-09-27T08:32:00.003-05:002013-09-27T08:32:56.626-05:00Stock vs. Broth - When do I know which one to use?<span style="font-family: Arial, Helvetica, sans-serif;"><u>Weekend Fun Fact.</u> It's a Football weekend so preparation began last night and the chances of me 'Eggin' are slim this weekend. I thought I would pull out of the archives (my never to be published cookbook) a fun fact for my followers. Have a great weekend. </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"> </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Typically 'stock' contains bones and some trim. Broth, on the other hand, is usually made with pieces of actual meat, and seasonings so it tends to be richer (Obviously in the case of vegetable broth, meat is not required). </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">The terms stock and broth have become interchangeable over the years because they are very similar: water simmered with meat and/or bones, and usually some vegetables and aromatic herbs, then strained. </span><span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">BOTH can be used as a base for soup, stews, sauces and even gravy but there is one distinguishing characteristics between the two; broth is actually a 'finished product' and can be served on it's own. </span><span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"></span><div style="border: currentColor;">
<span style="font-family: Arial, Helvetica, sans-serif;"><strong>So, what is the practical definition of how to use both?</strong> <em><u>The simple answer is that if your recipe calls for broth or stock you can use either.</u> </em></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">You can also find canned or boxed broth at the grocery like the ORGANIC example pictured here!</span></div>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6745671275341224259.post-31989030635415919782013-09-22T19:06:00.001-05:002013-09-22T19:06:34.182-05:00Betty Crocker Pizza Dough is the BEST!<span style="font-family: Arial, Helvetica, sans-serif;">I've been following food blogs for 5-6 years now and I watch people spend hours on dough preparation; I take five minutes. I tried it all, the Kitchenaide dough hooks variety, fresh dough from the store, or a local pizza parlor, Boboli, even Pillsbury roll out dough (my second favorite). Sorry, for my taste, indoor oven or on the Grill, Betty Crocker mix suits our tastes just fine and tonight was one of those prep it, cook it, clean it and get off my feet nights. No awards are going to be won with this pizza tonight...it IS all gone however. </span><br />
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<strong><span style="color: red; font-family: Arial, Helvetica, sans-serif;">SAUSAGE WITH BELL PEPPERS AND A SPRINKLING OF PEPPERONI</span></strong></div>
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<span style="color: red; font-family: Arial, Helvetica, sans-serif;"><strong>PEPPERONI AND A SPRINKLING OF SAUSAGE</strong></span></div>
<span style="font-family: Arial, Helvetica, sans-serif;"></span><br />
<span style="font-family: Arial;">Served up on our Emile Henry Flame Cookware stones...we were in mass production tonight so I used them as cutting boards instead of cooking on them. </span><span style="font-family: Arial, Helvetica, sans-serif;">It's as much about the ingredients as anything. And tonight we even went less than full organic, lol. </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Used precooked sausage and pepperoni and about 1 Cup of grated fresh Parmesan, A half cup of shredded Mozzarella, and 2 cups of a Mozzarella/Provolone combo. </span><br />
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<strong><span style="color: red;">MY FAVORITE...CANNOT BE CONVINCED OTHERWISE...</span></strong></div>
<span style="font-family: Arial, Helvetica, sans-serif;"></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Add Uncle Jon's Summer Kitchen Pizza Sauce and Aunt Sue's Pickled Banana peppers and some EVOO on the dough and you are READY TO BAKE. On the Egg, it would be 500+ for ten minutes, in the oven it is 450 for about 15-16 minutes. </span><br />
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<span style="color: blue; font-family: Arial, Helvetica, sans-serif;"><strong>And for my Muncie Friends...I cut it in squares but this AIN'T no Pizza King Royal Feast...no way; even with the Red Peppers sprinkled on thick. </strong></span></div>
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<a href="http://i289.photobucket.com/albums/ll216/THEBTLS/2013%20pictures/preview_image_0_17969812x-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="http://i289.photobucket.com/albums/ll216/THEBTLS/2013%20pictures/preview_image_0_17969812x-1.jpg" width="320" /></a></div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6745671275341224259.post-73849804783103032902013-09-21T19:17:00.003-05:002013-09-21T19:30:55.558-05:00Split Breasts on the Egg<div class="separator" style="clear: both; text-align: center;">
<a href="http://i289.photobucket.com/albums/ll216/THEBTLS/2013%20pictures/preview_image_0_12228882x.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" src="http://i289.photobucket.com/albums/ll216/THEBTLS/2013%20pictures/preview_image_0_12228882x.jpg" width="400" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">MANY weeks without any serious grilling out....tonight we did some GIANT Split Breasts with Rib Meat on the EGG. Marinated with Lawry's Herb and Garlic with Lemon Juice. It was the first time we tried this and it was EXCELLENT.</span> </div>
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<span style="font-family: Arial, Helvetica, sans-serif;">The rest of the dinner was local potatoes in butter, Giant Heirloom tomatoes, Green Onions and a quick grilling of some fresh pineapple and steamed Broccoli with Paul Prudhomme's Vegetable Magic. It's nice to be back. </span></div>
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Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-6745671275341224259.post-64729554005016417122013-09-10T22:13:00.002-05:002013-09-10T22:13:57.020-05:00Absent but not forgotten...<div class="separator" style="clear: both; text-align: center;">
<a href="http://i289.photobucket.com/albums/ll216/THEBTLS/2013%20pictures/preview_image_0_7082202x.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" src="http://i289.photobucket.com/albums/ll216/THEBTLS/2013%20pictures/preview_image_0_7082202x.jpg" width="400" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"></span> </div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Just bought a new home so my weekends have been spent (tailgating) remodeling and doing general improvements. However, we DID break into the freezer and found four random steaks from Missouri Legacy Beef (free range) that we coated in my Jail Break rub and grilled last weekend. The rub recipie follows as does my new bookcase #randomrenovationpicture. Keep On Eggin'. I promise to return strong soon!</span></div>
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Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-6745671275341224259.post-67405455750284215512013-08-11T19:09:00.000-05:002013-08-11T19:09:12.863-05:00General 'Confusion'<div class="separator" style="clear: both; text-align: center;">
<a href="http://i289.photobucket.com/albums/ll216/THEBTLS/2013%20pictures/preview_image_0_49347272x.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="298" src="http://i289.photobucket.com/albums/ll216/THEBTLS/2013%20pictures/preview_image_0_49347272x.jpg" width="400" /></span></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"></span> </div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Did you ever start out with your grocery list, or your weekend meal planning and actually never land on anything near what you started out to buy or prepare? Today was one of those days. Started out thinking I would Wok up some General Tso's and ended up with <em><span style="color: blue;">General Confusion</span></em>...a combination of stir fry and General Tso's; very tasty but nothing you'll find in my cookbook. </span></div>
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<a href="http://i289.photobucket.com/albums/ll216/THEBTLS/2013%20pictures/preview_image_0_41649652x.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" src="http://i289.photobucket.com/albums/ll216/THEBTLS/2013%20pictures/preview_image_0_41649652x.jpg" width="400" /></a></div>
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<strong><span style="font-family: Arial, Helvetica, sans-serif;"></span></strong> </div>
<div style="text-align: justify;">
<strong><span style="font-family: Arial, Helvetica, sans-serif;">I</span></strong><strong><span style="font-family: Arial, Helvetica, sans-serif;">ingredients that ended up in this dish</span></strong></div>
<ul>
<li><div style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;">Chicken tenderloins, chopped (the equivalent of 3 very large breasts)</span></div>
</li>
<li><div style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;">1 Large Red Bell Pepper</span></div>
</li>
<li><div style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;">1 Large Yellow Bell Pepper</span></div>
</li>
<li><div style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;">Paul Prudhomme's Pork Seasoning (meant to grab the poultry seasoning)</span></div>
</li>
<li><div style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;">4 Bundles of Udon noodles</span></div>
</li>
<li><div style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;">1 8 Oz. Can Sliced Water Chestnuts</span></div>
</li>
<li><div style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;">1 15 Oz. Can Baby Corn</span></div>
</li>
<li><div style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;">6 Green Onions</span></div>
</li>
<li><div style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;">2 Tablespoons Minced Garlic</span></div>
</li>
<li><div style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;">EVOO</span></div>
</li>
<li><div style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;">1 Bottle General Tso's Sauce</span></div>
</li>
</ul>
<div style="text-align: center;">
<span id="goog_756743709"></span><span id="goog_756743710"></span> <a href="http://i289.photobucket.com/albums/ll216/THEBTLS/2013%20pictures/preview_image_0_99100252x.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" src="http://i289.photobucket.com/albums/ll216/THEBTLS/2013%20pictures/preview_image_0_99100252x.jpg" width="400" /></a></div>
<div style="text-align: justify;">
<strong><span style="font-family: Arial, Helvetica, sans-serif;">Directions</span></strong></div>
<ol>
<li><div style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;">Chop Chicken into 1 inch pieces (approximately)</span></div>
</li>
<li><div style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;">Cut Peppers into 2 inch sticks</span></div>
</li>
<li><div style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;">Mince Green onions and garlic together (set all those ingredients aside)</span></div>
</li>
<li><div style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;">Boil Water in Emile Henry Wok</span></div>
</li>
<li><div style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;">Drop in Udon noodles for 4 minutes</span></div>
</li>
<li><div style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;">Pour into colander and set aside.</span></div>
</li>
<li><div style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;">Drizzle in some EVOO and cook the chicken, set aside.</span></div>
</li>
<li><div style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;">Next, drizzle in some EVOO and stir fry the veggies to tender crisp</span></div>
</li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">Combine chicken and veggies and add G Tso's Sauce, stir until blended well </span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">Dump in Udon noodles, stir, remove and serve.</span></li>
</ol>
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<span style="font-family: Arial, Helvetica, sans-serif;"></span> </div>
Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-6745671275341224259.post-51712405287033650632013-08-06T17:22:00.001-05:002013-08-06T17:22:55.845-05:00Porkburgers and Fresh Veggie Stir Fry<div class="separator" style="clear: both; text-align: center;">
<a href="http://i289.photobucket.com/albums/ll216/THEBTLS/2013%20pictures/preview_image_0_55128912x-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="http://i289.photobucket.com/albums/ll216/THEBTLS/2013%20pictures/preview_image_0_55128912x-1.jpg" width="320" /></a></div>
<span style="font-family: Arial, Helvetica, sans-serif;">Ground Pork burgers with bacon and BBQ sauce, grilled to perfection over Kingsford Charcoal on the Rosle Kettle Grill, then smothered with provolone cheese.</span><br />
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<a href="http://i289.photobucket.com/albums/ll216/THEBTLS/2013%20pictures/preview_image_0_64773842x.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="http://i289.photobucket.com/albums/ll216/THEBTLS/2013%20pictures/preview_image_0_64773842x.jpg" width="320" /></a></div>
<span style="font-family: Arial, Helvetica, sans-serif;">Stir Fry in the Emile Henry Cassoulet. Slided up one each, red, green and yellow bell pepper. Add a half large yellow onion, Paul Prudhommes Vegetable Magic and four fresh jalapenos and drizzle in some EVOO and continuously stir with a wood spoon until tender crisp (or your taste).</span> Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-6745671275341224259.post-35909473400013730942013-08-04T18:25:00.002-05:002013-08-04T18:27:35.382-05:00Officially Reclaimed the Deck Tonight!<span style="font-family: Arial, Helvetica, sans-serif;">After three weekends of total refurbishment, closing on the house and two weekends of interior remodeling; TONIGHT I OFFICIALLY RECLAIMED MY DECK and the return of regular cooking out of doors commences; just in time for football season where we tailgate 8 times this year...Oh Well.</span><br />
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<a href="http://i289.photobucket.com/albums/ll216/THEBTLS/2012%20Blog%20Pictures/20130804_174634.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" src="http://i289.photobucket.com/albums/ll216/THEBTLS/2012%20Blog%20Pictures/20130804_174634.jpg" width="400" /></a></div>
<span style="font-family: Arial, Helvetica, sans-serif;"></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Keeping it simple but SPECIAL tonight it was just Burgers. Hiding under those ultra fresh HyVee buns are 1/3 Lb. medium to medium rare fresh ground 90-10 Angus beef. Seasoned with Paul Prudhomme's Seasoned Salt and fresh ground Peppercorn. Grilled on high heat on the <a href="http://www.rosleusa.com/">Rosle Kettle Grill</a> using Kingsford Charcoal. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">They are topped off with with a slice of Grilled Yellow Onion, melted Provolone Cheese and sliced Jalapenos, Mustard and Ketchup. The REAL SECRET HERE is the 400 calories of FRISH's TARTER SAUCE slathered on the bottom bun (imported/smuggled in from Ohio). Oh My...Steamed Broccoli and Cauliflower with grated fresh Parmesan cheese and some Country Potato Salad. </span><br />
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<span style="color: red; font-family: Arial, Helvetica, sans-serif; font-size: x-large;"> All Gone!.</span> </div>
Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-6745671275341224259.post-88365904153129851562013-07-30T19:32:00.001-05:002013-07-30T19:33:29.081-05:00Simple is still delicious! Stir Fry<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Arial, Helvetica, sans-serif;">Pardon the absence but the deck has been undergoing a 3 week overhaul and rehab and the grills were parked until tonight. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">So tonight it was a "the simpler the better" return to cooking. IT was also a family affair with the Chicken tenderloins fresh from the freezer (LOL), White Onions from my brother-in-law's garden in Ohio, Green Bell Pepper and Jalapenos from my wife's back yard raised garden, a sprinkle of Louisiana mixed spice blend and four sandwich slices of Provolone cheese. Pan fried on the grill.</span> Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-6745671275341224259.post-21853515284697629632013-07-07T19:38:00.001-05:002013-07-08T18:03:00.127-05:00Happy July 7th !<div style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;">Okay, so it took me a couple of days to get around to cooking out...shoot me. Took a long weekend and decided to NOT cook this weekend, tried a couple new restaurants, cleaned the garage, etc...Tonight's plating was a miss-mosh of traditional holiday flare with 1/4 Lb. </span><a href="http://www.missourilegacybeef.com/"><span style="font-family: Arial, Helvetica, sans-serif;">Missouri Legacy Beef (free-range) burgers</span></a><span style="font-family: Arial, Helvetica, sans-serif;">, served up on our new Emile Henry Dinner plates. The beef was seasoned with a touch of Paul Prudhomme's Meat Magic and Provolone Cheese, the rest is pretty clear, it was from a can or boiled and broiled. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Overall a very satisfying meal made in minutes. Hey, who said it always had to be original recipes and fancy photography, LOL - <strong>Have a Very Happy 7th!.</strong> </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">I did use our new <a href="http://www.emilehenryusa.com/Sauce-Pot-Red-plu612902.html">Emily Henry Sauce Pot</a> (converted to a bean pot tonight) to heat up the southwest black bean mixture on our <a href="http://www.rosleusa.com/Charcoal-Grill-black-24--plu25004.html">Rosle Kettle Grill</a>. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">And what is a holiday cookout without <a href="http://www.kingsford.com/">Kingsford Charcoal</a>...tried the rest, returned to the best!</span></div>
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Unknownnoreply@blogger.com1