tag:blogger.com,1999:blog-44430193788332413532024-02-20T13:57:24.420-08:00Browders Birds RecipesBrowders Birdshttp://www.blogger.com/profile/17605486539491172233noreply@blogger.comBlogger102125tag:blogger.com,1999:blog-4443019378833241353.post-52246412963614672382022-03-10T11:56:00.000-08:002022-03-10T11:56:19.424-08:00Shamrock Eggs<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjogjbwZdNiCt6twqkhqnpyngSaj67zn85diGHmXH4I7HG7m2LujInyG7PjOHvIvDu1DrlkGKe_oiUGTghBtRr41OGQV9eVb4srq0ygD3yDtJQCp7ECvpwaJxHwTJd3m5r0WcFe6i0qS7OeHec0ppRNSZr2tG_XapJZkG4lJ6n9XHrAjPDxcwMNPziC6g=s650" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="433" data-original-width="650" height="266" src="https://blogger.googleusercontent.com/img/a/AVvXsEjogjbwZdNiCt6twqkhqnpyngSaj67zn85diGHmXH4I7HG7m2LujInyG7PjOHvIvDu1DrlkGKe_oiUGTghBtRr41OGQV9eVb4srq0ygD3yDtJQCp7ECvpwaJxHwTJd3m5r0WcFe6i0qS7OeHec0ppRNSZr2tG_XapJZkG4lJ6n9XHrAjPDxcwMNPziC6g=w400-h266" width="400" /></a></div><br /><p></p><div><span style="color: #2b00fe; font-family: georgia; font-size: medium;"><span style="background-color: white;"><span style="letter-spacing: 1px;">Here's a healthy St. Patrick’s Day surprise for the kids. These eggs </span></span><span style="background-color: white; letter-spacing: 1px;">are the perfect quick way to get both veggies and protein at the beginning of the day.</span></span></div><div><span style="color: #2b00fe; font-family: georgia;"><span style="background-color: white; font-size: 20px; letter-spacing: 1px;"><br /></span></span></div><div><span style="color: #ffa400; font-family: georgia;"><span style="background-color: white; font-size: 20px; letter-spacing: 1px;">Ingredients:</span></span></div><div><span style="color: #ffa400; font-family: georgia;"><span style="background-color: white; font-size: 20px; letter-spacing: 1px;"><br /></span></span></div><div><span style="color: #2b00fe; font-family: georgia;"><span style="background-color: white; font-size: 20px; letter-spacing: 1px;">1 green bell pepper</span></span></div><div><span style="color: #2b00fe; font-family: georgia;"><span style="background-color: white; font-size: 20px; letter-spacing: 1px;">4 eggs </span></span></div><div><span style="color: #2b00fe; font-family: georgia;"><span style="background-color: white; font-size: 20px; letter-spacing: 1px;">2-3 tablespoons oil</span></span></div><div><span style="color: #2b00fe; font-family: georgia;"><span style="background-color: white; font-size: 20px; letter-spacing: 1px;">cheese slices, optional</span></span></div><div><span style="color: #2b00fe; font-family: georgia;"><span style="background-color: white; font-size: 20px; letter-spacing: 1px;"><br /></span></span></div><div><span style="color: #ffa400; font-family: georgia;"><span style="background-color: white; font-size: 20px; letter-spacing: 1px;">Directions: </span></span></div><div><span style="color: #ffa400; font-family: georgia;"><span style="background-color: white; font-size: 20px; letter-spacing: 1px;"><br /></span></span></div><div><span style="color: #2b00fe; font-family: georgia;"><span style="background-color: white; font-size: 20px; letter-spacing: 1px;">1. Slice bell pepper into 1/4-inch thick circles. Heat cooking oil over medium-low heat in a skillet. Place 2-3 slices in the skillet and cook about 30 seconds per side. </span></span></div><div><span style="color: #2b00fe; font-family: georgia;"><span style="background-color: white; font-size: 20px; letter-spacing: 1px;"><br /></span></span></div><div><span style="color: #2b00fe; font-family: georgia;"><span style="background-color: white; font-size: 20px; letter-spacing: 1px;">2. Crack an egg into each bell pepper in the skillet. Allow eggs to cook inside pepper rings. Add 2-3 tablespoons of water to skillet and cover to steam the eggs - no need to flip them. Once eggs are cooked through, you can cover with a slice of cheese, if preferred. To melt the cheese, turn off heat and let eggs sit in pan with lid on. </span></span></div><div><span style="color: #2b00fe; font-family: georgia;"><span style="background-color: white; font-size: 20px; letter-spacing: 1px;"><br /></span></span></div><div><span style="color: #2b00fe; font-family: georgia;"><span style="background-color: white; font-size: 20px; letter-spacing: 1px;">Serves 2-3. </span></span></div><div><span style="color: #ffa400; font-family: georgia;"><span style="background-color: white; font-size: 20px; letter-spacing: 1px;"><br /></span></span></div>Hollyhttp://www.blogger.com/profile/15994110467402134989noreply@blogger.comtag:blogger.com,1999:blog-4443019378833241353.post-78170888932478100772022-02-03T13:50:00.014-08:002022-02-03T14:03:26.060-08:00Breakfast Skillet<h3 style="text-align: left;"> <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEiQzXXwNdIu4JcryXEgbjW0XNOK7bcswRRlj1qAWg9R3tJtVjlDTXkUb0DqaqeC09FPNHpqvrWgzYcX7Acd224W9rSncTEylu2Dgetc9r4-7ZeS3mkLwjgniv4C34Uk20dE97SIDMKDpqkrRBvI7UWMCF0P7uYWzPHKdGPVdX4wyT3w5v-uTbZaWfCnZw=s269" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="188" data-original-width="269" height="188" src="https://blogger.googleusercontent.com/img/a/AVvXsEiQzXXwNdIu4JcryXEgbjW0XNOK7bcswRRlj1qAWg9R3tJtVjlDTXkUb0DqaqeC09FPNHpqvrWgzYcX7Acd224W9rSncTEylu2Dgetc9r4-7ZeS3mkLwjgniv4C34Uk20dE97SIDMKDpqkrRBvI7UWMCF0P7uYWzPHKdGPVdX4wyT3w5v-uTbZaWfCnZw" width="269" /></a></div></h3><h3 style="text-align: left;"><span style="color: #ffa400;"><br /></span></h3><h3 style="text-align: left;"><span style="color: #ffa400;"><br /></span></h3><h3 style="text-align: left;"><span style="color: #ffa400;"><br /></span></h3><h3 style="text-align: left;"><span style="color: #ffa400;"><br /></span></h3><h3 style="text-align: left;"><span style="color: #ffa400;"><br /></span></h3><h3 style="text-align: left;"><span style="color: #ffa400;"><br /></span></h3><h3 style="text-align: left;"><span style="color: #ffa400;"><br /></span></h3><h3 style="text-align: left;"><span style="color: #ffa400;">Ingredients:</span></h3><p><span style="color: #2b00fe;"><span style="font-size: medium;">2 tablespoons olive oil<br />2 medium-sized potatoes, cut into small cubes<br />1 large yellow onion, finely chopped<br />4 sausage links, cut into 1/2 inch pieces<br />1/2 cup of cherry tomatoes, halved<br />4 large eggs<br />1/2 cup of feta, or favorite cheese (shredded or crumbled)<br />crushed red chili peppers, to taste<br />1/4 cup cherry tomatoes, halved, for garnish</span><br /></span><br /></p><p></p><h3 style="text-align: left;"><span style="color: #ffa400;">Directions:</span></h3><span style="color: #2b00fe; font-size: medium;">1. Warm a large skillet over medium heat. Add Olive Oil and heat for 1 minute. Add potatoes, stirring to coat. Let brown and crisp for 2 minutes, stirring occasionally. </span><p></p><p><span style="color: #2b00fe; font-size: medium;">2. Add onion and cook for another 2 to 3 minutes, stirring occasionally, until onions are golden brown and potatoes are softened. Season with salt and pepper. </span></p><p><span style="color: #2b00fe; font-size: medium;">3. Add sausage and let pieces sear and crisp, up to 5 minutes. Stir to avoid burning. Increase heat to high and add tomatoes, gently stirring to combine, </span></p><p><span style="color: #2b00fe; font-size: medium;">4. Crack each egg into a separate part of the pan; cover and cook for 4 minutes. </span></p><p><span style="color: #2b00fe; font-size: medium;">5. Top with cheese, tomato garnish and red chili flakes before serving. </span></p>Hollyhttp://www.blogger.com/profile/15994110467402134989noreply@blogger.comtag:blogger.com,1999:blog-4443019378833241353.post-38980364865701127712021-12-08T10:44:00.023-08:002021-12-09T13:27:30.265-08:00Make Ahead Holiday Breakfast Casserole<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhohUv1iR3VM7j5LNeIFSfpCAvMKkX6jDDSH_3qgX5vHv5zndtxolD848NdFCySJq7cQgpLrdsey7Rt1eejoffybu7Oc8fLPNCoUsHUPOjzR5YkpMWHdsgKHketC3Z21I9K3yoRlQwKqG5x07goUevaBW-1cm0qvEafAaayOttlPM4mOCtAAs67l-CS8w=s768" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="512" data-original-width="768" height="213" src="https://blogger.googleusercontent.com/img/a/AVvXsEhohUv1iR3VM7j5LNeIFSfpCAvMKkX6jDDSH_3qgX5vHv5zndtxolD848NdFCySJq7cQgpLrdsey7Rt1eejoffybu7Oc8fLPNCoUsHUPOjzR5YkpMWHdsgKHketC3Z21I9K3yoRlQwKqG5x07goUevaBW-1cm0qvEafAaayOttlPM4mOCtAAs67l-CS8w=s320" width="320" /></a></div><br /><p></p><p><span style="color: #2b00fe;"><em style="background-color: white; border: 0px; box-sizing: inherit; font-family: georgia; margin: 0px; padding: 0px; vertical-align: baseline;"><br /></em></span></p><p><br /></p><h2 class="mv-create-ingredients-title mv-create-title-secondary" style="background-color: white; border: none; box-sizing: inherit; clear: none; float: none; font-family: var(--mv-trellis-font-heading,Georgia,Times,"Times New Roman",serif); font-size: 24px; line-height: 2.2em; margin: 20px 0px 10px; padding: 0px; vertical-align: baseline;"><span style="color: #ffa400;"><br /></span></h2><h2 class="mv-create-ingredients-title mv-create-title-secondary" style="background-color: white; border: none; box-sizing: inherit; clear: none; float: none; font-family: var(--mv-trellis-font-heading,Georgia,Times,"Times New Roman",serif); font-size: 24px; line-height: 2.2em; margin: 20px 0px 10px; padding: 0px; vertical-align: baseline;"><span style="color: #ffa400;"><br /></span></h2><div style="background-color: white; border: none; box-sizing: inherit; clear: none; float: none; line-height: 2.2em; margin: 20px 0px 10px; padding: 0px; text-align: left; vertical-align: baseline;"><span style="font-family: georgia;"><b><em style="border: 0px; box-sizing: inherit; color: #2b00fe; margin: 0px; padding: 0px; vertical-align: baseline;">Assemble this casserole the </em><em style="border: 0px; box-sizing: inherit; color: #2b00fe; margin: 0px; padding: 0px; vertical-align: baseline;">night before for a simple, delicious breakfast on Christmas morning. </em></b></span></div><h2 class="mv-create-ingredients-title mv-create-title-secondary" style="background-color: white; border: none; box-sizing: inherit; clear: none; float: none; font-family: var(--mv-trellis-font-heading,Georgia,Times,"Times New Roman",serif); font-size: 24px; line-height: 2.2em; margin: 20px 0px 10px; padding: 0px; vertical-align: baseline;"><span style="color: #ffa400;">Ingredients</span></h2><h3 style="background-color: white; border: none; box-sizing: inherit; clear: none; font-family: var(--mv-trellis-font-heading,Georgia,Times,"Times New Roman",serif); font-size: 18px; line-height: 1.4em; margin: 20px 0px 10px; padding: 0px; vertical-align: baseline;"></h3><p style="text-align: left;"></p><p style="text-align: left;"></p><ul style="background-color: white; border: 0px; box-sizing: inherit; font-size: 16px; list-style-image: initial; list-style-position: initial; list-style-type: none !important; list-style: none; margin: 10px 0px 10px 30px; padding: 0px; vertical-align: baseline;"><li style="background: 0px 0px; border: 0px; box-sizing: inherit; line-height: 1.4em; list-style-position: outside; list-style-type: disc; margin: 5px 0px; padding: 0px; text-align: left; vertical-align: baseline;"><span style="color: #2b00fe;">16 ounces pork sausage</span></li></ul><ul style="background-color: white; border: 0px; box-sizing: inherit; font-size: 16px; list-style-image: initial; list-style-position: initial; list-style-type: none !important; list-style: none; margin: 10px 0px 10px 30px; padding: 0px; vertical-align: baseline;"><li style="background: 0px 0px; border: 0px; box-sizing: inherit; line-height: 1.4em; list-style-position: outside; list-style-type: disc; margin: 5px 0px; padding: 0px; text-align: left; vertical-align: baseline;"><span style="color: #2b00fe;">10 eggs, lightly beaten</span></li></ul><ul style="background-color: white; border: 0px; box-sizing: inherit; font-size: 16px; list-style-image: initial; list-style-position: initial; list-style-type: none !important; list-style: none; margin: 10px 0px 10px 30px; padding: 0px; vertical-align: baseline;"><li style="background: 0px 0px; border: 0px; box-sizing: inherit; line-height: 1.4em; list-style-position: outside; list-style-type: disc; margin: 5px 0px; padding: 0px; text-align: left; vertical-align: baseline;"><span style="color: #2b00fe;">3 cups milk</span></li></ul><ul style="background-color: white; border: 0px; box-sizing: inherit; font-size: 16px; list-style-image: initial; list-style-position: initial; list-style-type: none !important; list-style: none; margin: 10px 0px 10px 30px; padding: 0px; vertical-align: baseline;"><li style="background: 0px 0px; border: 0px; box-sizing: inherit; line-height: 1.4em; list-style-position: outside; list-style-type: disc; margin: 5px 0px; padding: 0px; text-align: left; vertical-align: baseline;"><span style="color: #2b00fe;">1 teaspoon salt</span></li></ul><ul style="background-color: white; border: 0px; box-sizing: inherit; font-size: 16px; list-style-image: initial; list-style-position: initial; list-style-type: none !important; list-style: none; margin: 10px 0px 10px 30px; padding: 0px; vertical-align: baseline;"><li style="background: 0px 0px; border: 0px; box-sizing: inherit; line-height: 1.4em; list-style-position: outside; list-style-type: disc; margin: 5px 0px; padding: 0px; text-align: left; vertical-align: baseline;"><span style="color: #2b00fe;">6 cups cubed bread (try Jamesport Sourdough bread, cubed & stored in freezer)</span></li></ul><ul style="background-color: white; border: 0px; box-sizing: inherit; font-size: 16px; list-style-image: initial; list-style-position: initial; list-style-type: none !important; list-style: none; margin: 10px 0px 10px 30px; padding: 0px; vertical-align: baseline;"><li style="background: 0px 0px; border: 0px; box-sizing: inherit; line-height: 1.4em; list-style-position: outside; list-style-type: disc; margin: 5px 0px; padding: 0px; text-align: left; vertical-align: baseline;"><span style="color: #2b00fe;">2 cups shredded sharp Cheddar cheese</span></li></ul><ul style="background-color: white; border: 0px; box-sizing: inherit; font-size: 16px; list-style-image: initial; list-style-position: initial; list-style-type: none !important; list-style: none; margin: 10px 0px 10px 30px; padding: 0px; vertical-align: baseline;"><li style="background: 0px 0px; border: 0px; box-sizing: inherit; line-height: 1.4em; list-style-position: outside; list-style-type: disc; margin: 5px 0px; padding: 0px; text-align: left; vertical-align: baseline;"><span style="color: #2b00fe;">1/2 teaspoon black pepper</span></li></ul><ul style="background-color: white; border: 0px; box-sizing: inherit; font-size: 16px; list-style-image: initial; list-style-position: initial; list-style-type: none !important; list-style: none; margin: 10px 0px 10px 30px; padding: 0px; vertical-align: baseline;"><li style="background: 0px 0px; border: 0px; box-sizing: inherit; line-height: 1.4em; list-style-position: outside; list-style-type: disc; margin: 5px 0px; padding: 0px; text-align: left; vertical-align: baseline;"><span style="color: #2b00fe;">1/2 cup diced red pepper</span></li></ul><ul style="background-color: white; border: 0px; box-sizing: inherit; font-size: 16px; list-style-image: initial; list-style-position: initial; list-style-type: none !important; list-style: none; margin: 10px 0px 10px 30px; padding: 0px; vertical-align: baseline;"><li style="background: 0px 0px; border: 0px; box-sizing: inherit; line-height: 1.4em; list-style-position: outside; list-style-type: disc; margin: 5px 0px; padding: 0px; text-align: left; vertical-align: baseline;"><span style="color: #2b00fe;">sliced green onion</span></li></ul><div><span style="color: #2b00fe;"><br /></span></div><p></p><h2 class="mv-create-instructions-title mv-create-title-secondary" style="background-color: white; border: none; box-sizing: inherit; clear: none; float: none; font-family: var(--mv-trellis-font-heading,Georgia,Times,"Times New Roman",serif); font-size: 24px; line-height: 2.2em; margin: 20px 0px 10px; padding: 0px; vertical-align: baseline;"><span style="color: #ffa400;">Instructions</span></h2><p></p><div><ol style="background-color: white; border: 0px; box-sizing: inherit; font-size: 16px; list-style-image: initial; list-style-position: initial; list-style-type: none !important; list-style: none; margin: 10px 0px 10px 30px; padding: 0px; vertical-align: baseline;"><li id="mv_create_694_1" style="background: 0px 0px; border: 0px; box-sizing: inherit; line-height: 1.4em; list-style-position: outside; list-style-type: decimal; margin: 5px 0px; padding: 0px; text-align: left; vertical-align: baseline;"><span style="color: #2b00fe;">Butter a 9 x 13 x 2 inch casserole dish.</span></li><li id="mv_create_694_2" style="background: 0px 0px; border: 0px; box-sizing: inherit; line-height: 1.4em; list-style-position: outside; list-style-type: decimal; margin: 5px 0px; padding: 0px; text-align: left; vertical-align: baseline;"><span style="color: #2b00fe;">In large skillet, cook sausage over medium-high heat, stirring frequently until thoroughly cooked and no longer pink.</span></li><li id="mv_create_694_3" style="background: 0px 0px; border: 0px; box-sizing: inherit; line-height: 1.4em; list-style-position: outside; list-style-type: decimal; margin: 5px 0px; padding: 0px; text-align: left; vertical-align: baseline;"><span style="color: #2b00fe;">In large bowl, whisk together eggs, milk, and salt until thoroughly combined.</span></li><li id="mv_create_694_4" style="background: 0px 0px; border: 0px; box-sizing: inherit; line-height: 1.4em; list-style-position: outside; list-style-type: decimal; margin: 5px 0px; padding: 0px; text-align: left; vertical-align: baseline;"><span style="color: #2b00fe;">Evenly distribute half the bread into the prepared casserole dish. Sprinkle with half the cheese, half the black pepper, half the red pepper, and half the sausage. Repeat layers.</span></li><li id="mv_create_694_5" style="background: 0px 0px; border: 0px; box-sizing: inherit; line-height: 1.4em; list-style-position: outside; list-style-type: decimal; margin: 5px 0px; padding: 0px; text-align: left; vertical-align: baseline;"><span style="color: #2b00fe;">Pour egg mixture evenly over casserole.</span></li><li id="mv_create_694_6" style="background: 0px 0px; border: 0px; box-sizing: inherit; line-height: 1.4em; list-style-position: outside; list-style-type: decimal; margin: 5px 0px; padding: 0px; text-align: left; vertical-align: baseline;"><span style="color: #2b00fe;">Cover and refrigerate overnight.</span></li><li id="mv_create_694_7" style="background: 0px 0px; border: 0px; box-sizing: inherit; line-height: 1.4em; list-style-position: outside; list-style-type: decimal; margin: 5px 0px; padding: 0px; text-align: left; vertical-align: baseline;"><span style="color: #2b00fe;">When you're ready to bake the casserole, preheat oven to 325 F. Bake uncovered for 55-60 minutes, or until eggs are set. If the top begins to brown too quickly, loosely cover the casserole dish with foil.</span></li><li id="mv_create_694_8" style="background: 0px 0px; border: 0px; box-sizing: inherit; line-height: 1.4em; list-style-position: outside; list-style-type: decimal; margin: 5px 0px; padding: 0px; text-align: left; vertical-align: baseline;"><span style="color: #2b00fe;">Sprinkle the casserole with sliced green onions. Serve warm.</span></li></ol></div>Hollyhttp://www.blogger.com/profile/15994110467402134989noreply@blogger.com4050 Soundview Ave, Mattituck, NY 11952, USA41.0254221 -72.535756812.715188263821155 -107.6920068 69.335655936178853 -37.3795068tag:blogger.com,1999:blog-4443019378833241353.post-34969489190151290672021-08-24T08:19:00.004-07:002021-12-08T11:19:02.698-08:00Summer Chicken Salad<h3 style="text-align: left;"><span style="color: #ffa400;"> <div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2b1mILh8njQbGmmCQzAMNLUJ9PiuCOU3-lPxn7FowU5Ab05RKJxdHHdeaY9V-d3AmXxHyXDwnKdHqEug2Q2MKIoprKdf7RlkrQaZLIYjaudbCdSKnBDYyKOTLX3jKt2OdrIMzm86YgQlW/s899/Best-Chicken-Salad-15-600x899.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="899" data-original-width="600" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2b1mILh8njQbGmmCQzAMNLUJ9PiuCOU3-lPxn7FowU5Ab05RKJxdHHdeaY9V-d3AmXxHyXDwnKdHqEug2Q2MKIoprKdf7RlkrQaZLIYjaudbCdSKnBDYyKOTLX3jKt2OdrIMzm86YgQlW/w134-h200/Best-Chicken-Salad-15-600x899.jpg" width="134" /></a></div></span></h3><h3 style="text-align: left;"><span style="color: #ffa400;">Ingredients</span></h3><ul style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; border: 0px; box-sizing: border-box; font-size: 17px; list-style: none; margin: 0px 0px 18px; outline: 0px; padding: 0px; vertical-align: baseline;"><li data-slot-rendered-dynamic="true" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; border: 0px; box-sizing: border-box; font-style: inherit; font-weight: inherit; list-style-type: none; margin: 0px 0px 3px 10px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="color: #2b00fe; font-family: georgia;">cooked chicken (about 1 cup) </span></li><li data-slot-rendered-dynamic="true" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; border: 0px; box-sizing: border-box; font-style: inherit; font-weight: inherit; list-style-type: none; margin: 0px 0px 3px 10px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="color: #2b00fe; font-family: georgia;">1/4 chopped celery</span></li><li data-slot-rendered-dynamic="true" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; border: 0px; box-sizing: border-box; font-style: inherit; font-weight: inherit; list-style-type: none; margin: 0px 0px 3px 10px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="color: #2b00fe; font-family: georgia;">1/4 cup halved red grapes</span></li><li data-slot-rendered-dynamic="true" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; border: 0px; box-sizing: border-box; font-style: inherit; font-weight: inherit; list-style-type: none; margin: 0px 0px 3px 10px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="color: #2b00fe; font-family: georgia;">2 tablespoons chopped green onions</span></li><li data-slot-rendered-dynamic="true" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; border: 0px; box-sizing: border-box; font-style: inherit; font-weight: inherit; list-style-type: none; margin: 0px 0px 3px 10px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="color: #2b00fe; font-family: georgia;">2 tablespoons of chopped almonds or pecans (optional)</span></li><li data-slot-rendered-dynamic="true" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; border: 0px; box-sizing: border-box; font-style: inherit; font-weight: inherit; list-style-type: none; margin: 0px 0px 3px 10px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="color: #2b00fe; font-family: georgia;">1 tablespoon of chopped dill </span></li><li data-slot-rendered-dynamic="true" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; border: 0px; box-sizing: border-box; font-style: inherit; font-weight: inherit; list-style-type: none; margin: 0px 0px 3px 10px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="color: #2b00fe; font-family: georgia;">1/3 cup mayo</span></li><li data-slot-rendered-dynamic="true" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; border: 0px; box-sizing: border-box; font-style: inherit; font-weight: inherit; list-style-type: none; margin: 0px 0px 3px 10px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="color: #2b00fe; font-family: georgia;">1/4 cup sour cream</span></li><li data-slot-rendered-dynamic="true" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; border: 0px; box-sizing: border-box; font-style: inherit; font-weight: inherit; list-style-type: none; margin: 0px 0px 3px 10px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="color: #2b00fe; font-family: georgia;">juice of half a lemon</span></li><li data-slot-rendered-dynamic="true" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; border: 0px; box-sizing: border-box; font-style: inherit; font-weight: inherit; list-style-type: none; margin: 0px 0px 3px 10px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="color: #2b00fe; font-family: georgia;">salt & pepper</span></li></ul><div><span face="Rubik, Arial, Helvetica, Geneva, sans-serif" style="color: #ffa400;"><span style="font-family: georgia; font-size: 17px;">Directions</span></span></div><div><span face="Rubik, Arial, Helvetica, Geneva, sans-serif" style="color: #2b00fe;"><span style="font-family: georgia; font-size: 17px;"><br /></span></span></div><div><span face="Rubik, Arial, Helvetica, Geneva, sans-serif" style="color: #2b00fe;"><span style="font-family: georgia; font-size: 17px;">1. Combine chicken, celery, grapes, green onions, almonds (or pecans), and chopped dill in a large bowl, Gently toss to combine. </span></span></div><div><span face="Rubik, Arial, Helvetica, Geneva, sans-serif" style="color: #2b00fe;"><span style="font-family: georgia; font-size: 17px;"><br /></span></span></div><div><span face="Rubik, Arial, Helvetica, Geneva, sans-serif" style="color: #2b00fe;"><span style="font-family: georgia; font-size: 17px;">2. Whisk together mayo, sour cream, lemon juice, salt and pepper to taste. </span></span></div><div><span face="Rubik, Arial, Helvetica, Geneva, sans-serif" style="color: #2b00fe;"><span style="font-family: georgia; font-size: 17px;"><br /></span></span></div><div><span face="Rubik, Arial, Helvetica, Geneva, sans-serif" style="color: #2b00fe;"><span style="font-family: georgia; font-size: 17px;">3. Pour the dressing over the chicken mixture. Cover and refrigerate 1-2 hours for flavors to combine. </span></span></div><div><span face="Rubik, Arial, Helvetica, Geneva, sans-serif" style="color: #2b00fe;"><span style="font-family: georgia; font-size: 17px;"><br /></span></span></div><div><span face="Rubik, Arial, Helvetica, Geneva, sans-serif" style="color: #2b00fe;"><span style="font-family: georgia; font-size: 17px;">4. Serve with lettuce on croissants or toasted bread. </span></span></div><ul style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; border: 0px; box-sizing: border-box; font-size: 17px; list-style: none; margin: 0px 0px 18px; outline: 0px; padding: 0px; vertical-align: baseline;"><li data-slot-rendered-dynamic="true" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; border: 0px; box-sizing: border-box; font-family: inherit; font-style: inherit; font-weight: inherit; list-style-type: none; margin: 0px 0px 3px 10px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="color: #2b00fe;"><br /></span></li><li data-slot-rendered-dynamic="true" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; border: 0px; box-sizing: border-box; font-family: inherit; font-style: inherit; font-weight: inherit; list-style-type: none; margin: 0px 0px 3px 10px; outline: 0px; padding: 0px; vertical-align: baseline;"><br /></li></ul>Hollyhttp://www.blogger.com/profile/15994110467402134989noreply@blogger.com4050 Soundview Ave, Mattituck, NY 11952, USA41.0254096 -72.5357636999999912.715175763821158 -107.69201369999999 69.335643436178856 -37.37951369999999tag:blogger.com,1999:blog-4443019378833241353.post-53689959649027468432021-08-12T08:31:00.006-07:002021-08-12T08:50:00.903-07:00Honey Glazed Chicken <h3 style="text-align: left;"> <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgK-ZBvNb34jQ4mMVOZlx489qDLyZnlf3lc9VmZyQ1brbuhPfOzPIIqZrHl-zVRCXu2T8gBGyKlTR1SLIurlDiMWvB4l4GiSx1eKKIVFTJauj2vpyTjDh0Iz1p8Nid1qpaZrlCQy4XXwjhl/s1200/image0+%25288%2529.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="1200" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgK-ZBvNb34jQ4mMVOZlx489qDLyZnlf3lc9VmZyQ1brbuhPfOzPIIqZrHl-zVRCXu2T8gBGyKlTR1SLIurlDiMWvB4l4GiSx1eKKIVFTJauj2vpyTjDh0Iz1p8Nid1qpaZrlCQy4XXwjhl/s320/image0+%25288%2529.jpeg" width="320" /></a></div><br /></h3><h3 style="text-align: left;"><span style="color: #2b00fe; font-weight: normal;">Cooking with honey can be problematic because it burns so easily. Wait until the chicken is almost done and then baste it with honey to give it wonderful flavor. </span></h3><h3 style="text-align: left;"></h3><h2 style="text-align: left;"><ul class="comp ingredient-list simple-list simple-list--circle" id="ingredient-list_1-0" style="background-color: white; box-sizing: border-box; list-style: none; margin: 0px; padding: 0px;"><li class="simple-list__item js-checkbox-trigger ingredient text-passage" style="box-sizing: border-box; letter-spacing: 0.2px; line-height: 26px; margin: 0px 0px 0.8rem; padding: 0px 0px 0px 1.4rem; position: relative; top: -0.25rem;"><span style="color: #ffa400; font-family: georgia; font-size: small; font-weight: normal;">Ingredients:</span></li></ul></h2><h2 style="text-align: left;"><ul class="comp ingredient-list simple-list simple-list--circle" style="background-color: white; box-sizing: border-box; list-style: none; margin: 0px; padding: 0px;"><li class="simple-list__item js-checkbox-trigger ingredient text-passage" style="box-sizing: border-box; letter-spacing: 0.2px; line-height: 26px; margin: 0px 0px 0.8rem; padding: 0px 0px 0px 1.4rem; position: relative; top: -0.25rem;"><span style="color: #2b00fe; font-family: georgia; font-size: small; font-weight: normal;">One 4 pound whole chicken</span></li></ul><ul class="comp ingredient-list simple-list simple-list--circle" style="background-color: white; box-sizing: border-box; list-style: none; margin: 0px; padding: 0px;"><li class="simple-list__item js-checkbox-trigger ingredient text-passage" style="box-sizing: border-box; letter-spacing: 0.2px; line-height: 26px; margin: 0px 0px 0.8rem; padding: 0px 0px 0px 1.4rem; position: relative; top: -0.25rem;"><span style="color: #2b00fe; font-family: georgia; font-size: small; font-weight: normal;">1 cup lemon juice</span></li></ul><ul class="comp ingredient-list simple-list simple-list--circle" id="ingredient-list_1-0" style="background-color: white; box-sizing: border-box; list-style: none; margin: 0px; padding: 0px;"><li class="simple-list__item js-checkbox-trigger ingredient text-passage" style="box-sizing: border-box; letter-spacing: 0.2px; line-height: 26px; margin: 0px 0px 0.8rem; padding: 0px 0px 0px 1.4rem; position: relative; top: -0.25rem;"><span style="color: #2b00fe; font-family: georgia; font-size: small; font-weight: normal;">1 tablespoon extra virgin olive oil</span></li></ul><ul class="comp ingredient-list simple-list simple-list--circle" id="ingredient-list_1-0" style="background-color: white; box-sizing: border-box; list-style: none; margin: 0px; padding: 0px;"><li class="simple-list__item js-checkbox-trigger ingredient text-passage" style="box-sizing: border-box; letter-spacing: 0.2px; line-height: 26px; margin: 0px 0px 0.8rem; padding: 0px 0px 0px 1.4rem; position: relative; top: -0.25rem;"><span style="color: #2b00fe; font-family: georgia; font-size: small; font-weight: normal;">Kosher salt</span></li></ul><ul class="comp ingredient-list simple-list simple-list--circle" id="ingredient-list_1-0" style="background-color: white; box-sizing: border-box; list-style: none; margin: 0px; padding: 0px;"><li class="simple-list__item js-checkbox-trigger ingredient text-passage" style="box-sizing: border-box; letter-spacing: 0.2px; line-height: 26px; margin: 0px 0px 0.8rem; padding: 0px 0px 0px 1.4rem; position: relative; top: -0.25rem;"><span style="color: #2b00fe; font-family: georgia; font-size: small; font-weight: normal;">Freshly ground black pepper</span></li></ul><ul class="comp ingredient-list simple-list simple-list--circle" id="ingredient-list_1-0" style="background-color: white; box-sizing: border-box; list-style: none; margin: 0px; padding: 0px;"><li class="simple-list__item js-checkbox-trigger ingredient text-passage" style="box-sizing: border-box; letter-spacing: 0.2px; line-height: 26px; margin: 0px 0px 0.8rem; padding: 0px 0px 0px 1.4rem; position: relative; top: -0.25rem;"><span style="color: #2b00fe; font-family: georgia; font-size: small; font-weight: normal;">A few sprigs of fresh thyme</span></li></ul><ul class="comp ingredient-list simple-list simple-list--circle" id="ingredient-list_1-0" style="background-color: white; box-sizing: border-box; list-style: none; margin: 0px; padding: 0px;"><li class="simple-list__item js-checkbox-trigger ingredient text-passage" style="box-sizing: border-box; letter-spacing: 0.2px; line-height: 26px; margin: 0px 0px 0.8rem; padding: 0px 0px 0px 1.4rem; position: relative; top: -0.25rem;"><span style="color: #2b00fe; font-family: georgia; font-size: small; font-weight: normal;">1/2 fresh lemon, cut into wedges</span></li></ul><ul class="comp ingredient-list simple-list simple-list--circle" id="ingredient-list_1-0" style="background-color: white; box-sizing: border-box; list-style: none; margin: 0px; padding: 0px;"><li class="simple-list__item js-checkbox-trigger ingredient text-passage" style="box-sizing: border-box; letter-spacing: 0.2px; line-height: 26px; margin: 0px 0px 0.8rem; padding: 0px 0px 0px 1.4rem; position: relative; top: -0.25rem;"><span style="color: #2b00fe; font-family: georgia; font-size: small; font-weight: normal;">1/4 cup honey, heated to make it easier to brush</span></li></ul></h2><div><span style="color: #2b00fe; font-family: georgia; font-size: small;"><span style="font-weight: 400; letter-spacing: 0.2px;"><br /></span></span></div><div style="text-align: left;"><p style="box-sizing: border-box; flex-basis: 94%; grid-column: 2 / auto; line-height: 1.07; margin: -0.0625rem -0.75rem 0.375rem 0px; padding: 0px 0.75rem 0px 0px;"><span style="font-weight: normal;"><span style="color: #2b00fe;"><span style="font-size: 18px; letter-spacing: 0.2px;"><span style="font-family: georgia;">Rub the chicken with about two teaspoons of kosher salt, all around the surface of the chicken. Place the lemon juice and the whole chicken in a resealable plastic bag (like a large freezer bag). Seal the bag and move the lemon juice around to coat chicken. Place bagged chicken in a bowl in fridge for 2 hours or overnight. </span></span><span style="font-size: 18px; letter-spacing: 0.2px;"><span style="font-family: georgia;"><br /></span></span><span style="font-size: 18px; letter-spacing: 0.2px;"><span style="font-family: georgia;"><br /></span></span></span></span></p><p style="box-sizing: border-box; flex-basis: 94%; grid-column: 2 / auto; line-height: 1.07; margin: -0.0625rem -0.75rem 0.375rem 0px; padding: 0px 0.75rem 0px 0px;"><span style="font-weight: normal;"><span style="color: #2b00fe;"><span style="font-size: 18px; letter-spacing: 0.2px;"><span style="font-family: georgia;">Remove chicken from marinade and discard bag. Pat the chicken dry. Rub with olive oil, salt and pepper. Stuff cavity with lemon wedges and thyme. </span></span><span style="font-size: 18px; letter-spacing: 0.2px;"><span style="font-family: georgia;"><br /></span></span><span style="font-size: 18px; letter-spacing: 0.2px;"><span style="font-family: georgia;"><br /></span></span></span></span></p><p style="box-sizing: border-box; flex-basis: 94%; grid-column: 2 / auto; line-height: 1.07; margin: -0.0625rem -0.75rem 0.375rem 0px; padding: 0px 0.75rem 0px 0px;"><span style="font-weight: normal;"><span style="color: #2b00fe;"><span style="font-size: 18px; letter-spacing: 0.2px;"><span style="font-family: georgia;">Roast chicken for 20 minutes at 400 degrees. Lower heat to 350 degrees and roast 45 minutes. </span></span><span style="font-size: 18px; letter-spacing: 0.2px;"><span style="font-family: georgia;"><br /></span></span><span style="font-family: georgia;"><span style="font-size: 18px; letter-spacing: 0.2px;"><br /></span></span></span></span></p><p style="box-sizing: border-box; flex-basis: 94%; grid-column: 2 / auto; line-height: 1.07; margin: -0.0625rem -0.75rem 0.375rem 0px; padding: 0px 0.75rem 0px 0px;"><span style="font-weight: normal;"><span style="color: #2b00fe;"><span style="font-family: georgia;"><span style="font-size: 18px; letter-spacing: 0.2px;">Remove chicken from oven and use a pastry brush to coat the chicken with honey. Then roast for another 10 -15 minutes at 350 degrees. Breast should reach 160 degrees and thigh should reach 170 degrees. Brush the chicken with remaining honey one more time before removing from the oven. </span></span></span></span></p><p style="box-sizing: border-box; flex-basis: 94%; grid-column: 2 / auto; line-height: 1.07; margin: -0.0625rem -0.75rem 0.375rem 0px; padding: 0px 0.75rem 0px 0px;"><span style="font-weight: normal;"><span style="color: #2b00fe;"><span style="font-family: georgia;"><span style="font-size: 18px; letter-spacing: 0.2px;"><br /></span></span></span></span></p><p style="box-sizing: border-box; flex-basis: 94%; grid-column: 2 / auto; line-height: 1.07; margin: -0.0625rem -0.75rem 0.375rem 0px; padding: 0px 0.75rem 0px 0px;"><span style="font-weight: normal;"><span style="color: #2b00fe;"><span style="font-family: georgia;"><span style="font-size: 18px; letter-spacing: 0.2px;">Allow chicken to rest 15 minutes, tented with foil, before serving. <br /></span></span><span face="Roboto, Helvetica, sans-serif" style="background-color: white; font-size: 18px; letter-spacing: 0.2px;"> </span></span></span></p><figure class="comp mntl-sc-block lifestyle-sc-block-image mntl-sc-block-image figure-landscape figure-high-res" id="mntl-sc-block_3-0-5" style="box-sizing: border-box; flex-basis: 90%; font-family: Roboto, Helvetica, sans-serif; font-size: 18px; grid-column: 2 / auto; letter-spacing: 0.2px; line-height: 0; margin: 0px 0px 1rem 15.6406px; max-width: 100%; overflow: initial; padding: 0px;"><span style="color: #2b00fe; font-weight: normal;"><div class="figure-media" style="box-sizing: border-box; display: inline-block; margin: 0px auto; max-width: 100%; padding: 0px; position: relative; right: 0px; width: 505.797px;"></div></span></figure></div><div class="comp relish-shop mntl-relish-shop-btn" id="relish-shop_1-0" style="background-color: white; box-sizing: border-box; height: 158px; margin: 0px; overflow: hidden; padding: 0px;"><div style="font-family: "Frank Ruhl Libre", Georgia, serif; text-align: left;"><br /></div><figure class="comp mntl-sc-block lifestyle-sc-block-image mntl-sc-block-image figure-landscape figure-high-res" id="mntl-sc-block_3-0-5" style="box-sizing: border-box; color: #222222; flex-basis: 90%; font-family: Roboto, Helvetica, sans-serif; font-size: 18px; grid-column: 2 / auto; letter-spacing: 0.2px; line-height: 0; margin: 0px 0px 1rem 15.6406px; max-width: 100%; overflow: initial; padding: 0px;"><div class="figure-media" style="box-sizing: border-box; display: inline-block; margin: 0px auto; max-width: 100%; padding: 0px; position: relative; right: 0px; width: 505.797px;"></div></figure></div>Hollyhttp://www.blogger.com/profile/15994110467402134989noreply@blogger.com4050 Soundview Ave, Mattituck, NY 11952, USA41.0254096 -72.5357636999999912.715175763821158 -107.69201369999999 69.335643436178856 -37.37951369999999tag:blogger.com,1999:blog-4443019378833241353.post-86196843537607592822020-11-27T05:16:00.000-08:002020-11-27T05:16:22.651-08:00Turkey Shepherd's Pie<p><span style="color: #2b00fe;"> Put the Thanksgiving leftovers to good use in a one-stop-shop pie for dinner. The dough can be made a day ahead and kept in the fridge or stored in freezer for up to a month. </span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgM-Yh5qnu-BWyJnOxPcDh_fNO0yWhmMuyagvpp69UQMuawsPqa01hF8kuUZ_zkwYeCZCUH1nG0YcNzbxat6fp3uPbsaPJYgGEWv9LWoj9TdFeUsxC5iQUvhk3uoHU2oLFCUx1ZwDr0zPZZ/s640/image0+%25287%2529.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="480" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgM-Yh5qnu-BWyJnOxPcDh_fNO0yWhmMuyagvpp69UQMuawsPqa01hF8kuUZ_zkwYeCZCUH1nG0YcNzbxat6fp3uPbsaPJYgGEWv9LWoj9TdFeUsxC5iQUvhk3uoHU2oLFCUx1ZwDr0zPZZ/s320/image0+%25287%2529.jpeg" /></a></div><br /><span style="color: #2b00fe;"><br /></span><p></p><p><span style="color: #ffa400;">Dough</span><br /><span style="color: #2b00fe;">1-1/4 cups all-purpose flout<br />1/2 tsp kosher salt<br />6 Tbsp vegetable shortening, cut into pieces & chilled<br />3 Tbsp unsalted butter, cut into pieces & chilled<br /></span><br /><span style="color: #ffa400;">Turkey & Assembly</span><br /><span style="color: #2b00fe;">3-4 cups roasted turkey, shredded<br />1 cup of leftover gravy<br />1/2 tsp smoked paprika<br />2 cups of leftover mashed potatoes (or mashed sweet potatoes)<br />half & half, for brushing<br /><br />Mix flour and salt in a large bowl with a fork to combine. Add shortening and butter and toss to evenly coat. Use two forks to smash butter and shortening, pressing into dry ingredients until some pieces are flat & thin, and a few large & chunky. Drizzle 1 tablespoon of ice water over mixture and stir with a fork. Knead dough gently in a bowl until it comes together. </span></p><p><span style="color: #2b00fe;">Turn dough onto a work surface and knead 1 or 2 more times, pressing to incorporate shaggy edges. Press into a disc about 1 inch thick. Wrap in plastic wrap and chill 1 hour in fridge. </span></p><p><span style="color: #2b00fe;"> To assemble: let dough sit at room temperature for 5 minutes and then roll out on a lightly floured surface to a 10-1/2 to 12 inch round. Place dough in a 9-inch pie pan or a 10-inch cast iron skillet (you want dough to be 1-1/2 inches wider than pan). Allow dough to fill pan and crimp edges as desired. </span></p><p><span style="color: #2b00fe;">Arrange meat evenly in dough and cover with gravy. Mound potatoes over meat. Using a wet knife or spoon, spread to edges, covering meat completely. Create decorative ridges in the potatoes with a fork, if desired. Sprinkle with paprika.</span></p><p><span style="color: #2b00fe;">Brush dough with half & half. Bake pie until crust is golden brown, 35-45 minutes. Let cool 15 minutes. Serve with cranberry sauce! </span></p><p><span style="color: #2b00fe;"><br /></span></p><p><br /></p>Hollyhttp://www.blogger.com/profile/15994110467402134989noreply@blogger.com4050 Soundview Ave, Mattituck, NY 11952, USA41.0254221 -72.535756812.715188263821155 -107.6920068 69.335655936178853 -37.3795068tag:blogger.com,1999:blog-4443019378833241353.post-7213687147819394852020-11-19T08:08:00.001-08:002020-11-19T08:08:25.431-08:00Poached & Roasted Turkey<h3 style="text-align: left;"><span style="background-color: #ececec; color: #ffa400; font-family: loraregular, Georgia, serif; font-size: small;">This turkey recipe ensures juicy meat and a crackling brown skin by following a traditional process from Bresse, the French capital of poultry. It involves first poaching the bird, then roasting it the next day.</span></h3>
<br /><span style="color: #2b00fe;"><span style="font-size: medium;">
1 quart turkey stock<br />
4 medium carrots, roughly chopped<br />
3 onions, thickly sliced<br />
1 head of garlic, peeled<br />
butter, or duck fat (if available)<br />
organic turkey, 14-16 lbs<br />
salt & pepper<br /></span>
<br />
<br /><span style="font-family: georgia; font-size: medium;">
Combine the stock, carrots, onions and garlic in a stock pot large enough to hold the turkey. Fill it with water up to half-way. Bring to boil over medium-high heat.<br />
<br />
While the stock heats, rinse the turkey and, starting at the neck, carefully seperate the skin from the breast and upper thighs with your fingers, being careful not to tear the skin. Rub butter or fat all over the outside, in between the skin and flesh. Truss the turkey. (This is note mandatory, but makes it easier to handle the bird later.)<br />
<br />
When the stock begins to boil, generously season it with salt and pepper. Add turkey to pot and adjust heat so it simmers. Cover the pot with a lid and make sure the turkey is submerged. Simmer for 40 minutes, then remove pot from heat and let turkey slowly cool to room temperature in the broth, up to 4 hours. Refrigerate turkey still in pot.<br />
<br />
The next day, preheat oven to 475 degrees F. Take the bird out of the pot, place it on a rack in a roasting pan and roast it in the oven for 30 minutes. Turn the oven off, leaving bird inside for about an hour. <br />
<br />
When you are ready to eat, the turkey will be perfectly cooked and nicely roasted. Be sure to strain and save the left-over stock for soup. <br />
<br />
<br /></span></span>
<br />Hollyhttp://www.blogger.com/profile/15994110467402134989noreply@blogger.comtag:blogger.com,1999:blog-4443019378833241353.post-51845397438907711692020-10-28T07:44:00.007-07:002020-10-28T07:48:51.455-07:00Beet-Pickled Curried Deviled Eggs<p><span style="font-size: medium;"> </span></p><p><span style="font-size: medium;"><span style="font-weight: 700;"><span style="color: #ffa400;"></span></span></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-size: medium;"><span style="color: #ffa400;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUih0l2UZ_-5z7Sf-spH9kCXLh7Rtfy1GX9XwbM1PjjrIRJosHoXzeUJZ2Xub6Pkl7u-1NC3FUzKxkhdzUli3QTYwgrfLqiIi7zDtdPZXY3HtzXLzaacVHic4CtTMAjDARBQOVWTBRMl7N/" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="" data-original-height="1023" data-original-width="680" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUih0l2UZ_-5z7Sf-spH9kCXLh7Rtfy1GX9XwbM1PjjrIRJosHoXzeUJZ2Xub6Pkl7u-1NC3FUzKxkhdzUli3QTYwgrfLqiIi7zDtdPZXY3HtzXLzaacVHic4CtTMAjDARBQOVWTBRMl7N/" width="160" /></a></span></span></div><p></p><p><span style="font-size: medium;"><span style="color: #ffa400;"><b>For the pickled beets:<br /></b></span></span><span style="font-size: medium;"><span class="gmail-wprm-recipe-ingredient-amount" style="box-sizing: border-box; color: #2b00fe; line-height: inherit; margin: 0px; padding: 0px;">1</span><span style="color: #2b00fe;"> </span><span class="gmail-wprm-recipe-ingredient-unit" style="box-sizing: border-box; color: #2b00fe; line-height: inherit; margin: 0px; padding: 0px;">cup</span><span style="color: #2b00fe;"> </span><span class="gmail-wprm-recipe-ingredient-name" style="box-sizing: border-box; color: #2b00fe; line-height: inherit; margin: 0px; padding: 0px;">water<br /></span><span class="gmail-wprm-recipe-ingredient-amount" style="box-sizing: border-box; color: #2b00fe; line-height: inherit; margin: 0px; padding: 0px;">1/2</span><span style="color: #2b00fe;"> </span><span class="gmail-wprm-recipe-ingredient-unit" style="box-sizing: border-box; color: #2b00fe; line-height: inherit; margin: 0px; padding: 0px;">cup</span><span style="color: #2b00fe;"> </span><span class="gmail-wprm-recipe-ingredient-name" style="box-sizing: border-box; color: #2b00fe; line-height: inherit; margin: 0px; padding: 0px;">vinegar<br /></span><span class="gmail-wprm-recipe-ingredient-amount" style="box-sizing: border-box; color: #2b00fe; line-height: inherit; margin: 0px; padding: 0px;">2</span><span style="color: #2b00fe;"> </span><span class="gmail-wprm-recipe-ingredient-name" style="box-sizing: border-box; color: #2b00fe; line-height: inherit; margin: 0px; padding: 0px;">beets, peeled and sliced<br /></span><span class="gmail-wprm-recipe-ingredient-amount" style="box-sizing: border-box; color: #2b00fe; line-height: inherit; margin: 0px; padding: 0px;">1</span><span style="color: #2b00fe;"> </span><span class="gmail-wprm-recipe-ingredient-name" style="box-sizing: border-box; color: #2b00fe; line-height: inherit; margin: 0px; padding: 0px;">shallot, chopped<br /></span><span class="gmail-wprm-recipe-ingredient-amount" style="box-sizing: border-box; color: #2b00fe; line-height: inherit; margin: 0px; padding: 0px;">1</span><span style="color: #2b00fe;"> </span><span class="gmail-wprm-recipe-ingredient-unit" style="box-sizing: border-box; color: #2b00fe; line-height: inherit; margin: 0px; padding: 0px;">tsp</span><span style="color: #2b00fe;"> </span><span class="gmail-wprm-recipe-ingredient-name" style="box-sizing: border-box; color: #2b00fe; line-height: inherit; margin: 0px; padding: 0px;">sugar<br /></span><span class="gmail-wprm-recipe-ingredient-amount" style="box-sizing: border-box; color: #2b00fe; line-height: inherit; margin: 0px; padding: 0px;">1/2</span><span style="color: #2b00fe;"> </span><span class="gmail-wprm-recipe-ingredient-unit" style="box-sizing: border-box; color: #2b00fe; line-height: inherit; margin: 0px; padding: 0px;">tsp</span><span style="color: #2b00fe;"> </span><span class="gmail-wprm-recipe-ingredient-name" style="box-sizing: border-box; color: #2b00fe; line-height: inherit; margin: 0px; padding: 0px;">whole black peppercorns, lightly crushed<br /></span><span class="gmail-wprm-recipe-ingredient-amount" style="box-sizing: border-box; color: #2b00fe; line-height: inherit; margin: 0px; padding: 0px;">1/4</span><span style="color: #2b00fe;"> </span><span class="gmail-wprm-recipe-ingredient-unit" style="box-sizing: border-box; color: #2b00fe; line-height: inherit; margin: 0px; padding: 0px;">tsp</span><span style="color: #2b00fe;"> </span><span class="gmail-wprm-recipe-ingredient-name" style="box-sizing: border-box; color: #2b00fe; line-height: inherit; margin: 0px; padding: 0px;">fennel seeds, lightly crushed<br /></span><span class="gmail-wprm-recipe-ingredient-amount" style="box-sizing: border-box; color: #2b00fe; line-height: inherit; margin: 0px; padding: 0px;">1/4</span><span style="color: #2b00fe;"> </span><span class="gmail-wprm-recipe-ingredient-unit" style="box-sizing: border-box; color: #2b00fe; line-height: inherit; margin: 0px; padding: 0px;">tsp</span><span style="color: #2b00fe;"> </span><span class="gmail-wprm-recipe-ingredient-name" style="box-sizing: border-box; color: #2b00fe; line-height: inherit; margin: 0px; padding: 0px;">mustard seeds, lightly crushed<br /></span><span class="gmail-wprm-recipe-ingredient-amount" style="box-sizing: border-box; color: #2b00fe; line-height: inherit; margin: 0px; padding: 0px;">1</span><span style="color: #2b00fe;"> </span><span class="gmail-wprm-recipe-ingredient-unit" style="box-sizing: border-box; color: #2b00fe; line-height: inherit; margin: 0px; padding: 0px;">tsp</span><span style="color: #2b00fe;"> </span><span class="gmail-wprm-recipe-ingredient-name" style="box-sizing: border-box; color: #2b00fe; line-height: inherit; margin: 0px; padding: 0px;">sea salt</span></span></p><div class="gmail-wprm-recipe-ingredient-group" style="box-sizing: border-box;"><ul class="gmail-wprm-recipe-ingredients" style="box-sizing: border-box; line-height: inherit; margin-block-end: 0px; margin-block-start: 0px; margin: 0px; padding-inline-start: 0px; padding: 0px;"><li class="gmail-wprm-recipe-ingredient" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; box-sizing: border-box; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: inherit; list-style: inside none; margin: 0px 0px 0px 10px; padding: 0px;"><span style="color: #2b00fe; font-size: medium;"><span class="gmail-wprm-recipe-ingredient-name" style="box-sizing: border-box; line-height: inherit; margin: 0px; padding: 0px;"><br /></span></span></li></ul></div><div class="gmail-wprm-recipe-ingredient-group" style="box-sizing: border-box;"><div class="gmail-wprm-recipe-group-name gmail-wprm-recipe-ingredient-group-name" style="box-sizing: border-box; margin-bottom: 3px; margin-top: 3px;"><b><span style="color: #ffa400; font-size: medium;"><br />For the curried deviled eggs:</span></b></div><ul class="gmail-wprm-recipe-ingredients" style="box-sizing: border-box; line-height: inherit; margin-block-end: 0px; margin-block-start: 0px; margin: 0px; padding-inline-start: 0px; padding: 0px;"><li class="gmail-wprm-recipe-ingredient" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; box-sizing: border-box; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: inherit; list-style: inside none; margin: 0px 0px 0px 10px; padding: 0px;"><span style="color: #2b00fe; font-size: medium;"><span class="gmail-wprm-recipe-ingredient-amount" style="box-sizing: border-box; line-height: inherit; margin: 0px; padding: 0px;">6</span> <span class="gmail-wprm-recipe-ingredient-name" style="box-sizing: border-box; line-height: inherit; margin: 0px; padding: 0px;">boiled eggs</span></span></li><li class="gmail-wprm-recipe-ingredient" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; box-sizing: border-box; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: inherit; list-style: inside none; margin: 0px 0px 0px 10px; padding: 0px;"><span style="color: #2b00fe; font-size: medium;"><span class="gmail-wprm-recipe-ingredient-amount" style="box-sizing: border-box; line-height: inherit; margin: 0px; padding: 0px;">3</span> <span class="gmail-wprm-recipe-ingredient-unit" style="box-sizing: border-box; line-height: inherit; margin: 0px; padding: 0px;">Tbs</span> <span class="gmail-wprm-recipe-ingredient-name" style="box-sizing: border-box; line-height: inherit; margin: 0px; padding: 0px;">mayonnaise</span></span></li><li class="gmail-wprm-recipe-ingredient" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; box-sizing: border-box; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: inherit; list-style: inside none; margin: 0px 0px 0px 10px; padding: 0px;"><span style="color: #2b00fe; font-size: medium;"><span class="gmail-wprm-recipe-ingredient-amount" style="box-sizing: border-box; line-height: inherit; margin: 0px; padding: 0px;">1 1/2</span> <span class="gmail-wprm-recipe-ingredient-unit" style="box-sizing: border-box; line-height: inherit; margin: 0px; padding: 0px;">Tbs</span> <span class="gmail-wprm-recipe-ingredient-name" style="box-sizing: border-box; line-height: inherit; margin: 0px; padding: 0px;">Greek yogurt</span></span></li><li class="gmail-wprm-recipe-ingredient" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; box-sizing: border-box; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: inherit; list-style: inside none; margin: 0px 0px 0px 10px; padding: 0px;"><span style="color: #2b00fe; font-size: medium;"><span class="gmail-wprm-recipe-ingredient-amount" style="box-sizing: border-box; line-height: inherit; margin: 0px; padding: 0px;">1 1/2</span> <span class="gmail-wprm-recipe-ingredient-unit" style="box-sizing: border-box; line-height: inherit; margin: 0px; padding: 0px;">tsp</span> <span class="gmail-wprm-recipe-ingredient-name" style="box-sizing: border-box; line-height: inherit; margin: 0px; padding: 0px;">curry powder</span></span></li><li class="gmail-wprm-recipe-ingredient" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; box-sizing: border-box; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: inherit; list-style: inside none; margin: 0px 0px 0px 10px; padding: 0px;"><span style="color: #2b00fe; font-size: medium;"><span class="gmail-wprm-recipe-ingredient-amount" style="box-sizing: border-box; line-height: inherit; margin: 0px; padding: 0px;">3/4</span> <span class="gmail-wprm-recipe-ingredient-unit" style="box-sizing: border-box; line-height: inherit; margin: 0px; padding: 0px;">tsp</span> <span class="gmail-wprm-recipe-ingredient-name" style="box-sizing: border-box; line-height: inherit; margin: 0px; padding: 0px;">brown mustard</span></span></li><li class="gmail-wprm-recipe-ingredient" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; box-sizing: border-box; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: inherit; list-style: inside none; margin: 0px 0px 0px 10px; padding: 0px;"><span style="color: #2b00fe; font-size: medium;"><span class="gmail-wprm-recipe-ingredient-amount" style="box-sizing: border-box; line-height: inherit; margin: 0px; padding: 0px;">1</span> <span class="gmail-wprm-recipe-ingredient-name" style="box-sizing: border-box; line-height: inherit; margin: 0px; padding: 0px;">garlic clove, pressed</span></span></li><li class="gmail-wprm-recipe-ingredient" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; box-sizing: border-box; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: inherit; list-style: inside none; margin: 0px 0px 0px 10px; padding: 0px;"><span class="gmail-wprm-recipe-ingredient-name" style="box-sizing: border-box; line-height: inherit; margin: 0px; padding: 0px;"><span style="color: #2b00fe; font-size: medium;">salt and pepper to taste</span></span></li><li class="gmail-wprm-recipe-ingredient" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; box-sizing: border-box; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: inherit; list-style: inside none; margin: 0px 0px 0px 10px; padding: 0px;"><span class="gmail-wprm-recipe-ingredient-name" style="box-sizing: border-box; line-height: inherit; margin: 0px; padding: 0px;"><span style="color: #2b00fe; font-size: medium;">chopped fresh dill</span></span></li><li class="gmail-wprm-recipe-ingredient" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; box-sizing: border-box; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: inherit; list-style: inside none; margin: 0px 0px 0px 10px; padding: 0px;"><span style="color: #2b00fe; font-size: medium;"><span class="gmail-wprm-recipe-ingredient-name" style="box-sizing: border-box; line-height: inherit; margin: 0px; padding: 0px;">chopped pickled beets to garnish</span> <span class="gmail-wprm-recipe-ingredient-notes" style="box-sizing: border-box; line-height: inherit; margin: 0px; padding: 0px;">(optional)</span></span></li></ul><div><span style="color: #2b00fe; font-size: medium;"><br /></span></div><div><div class="gmail-wprm-recipe-instruction-group" style="box-sizing: border-box;"><div class="gmail-wprm-recipe-group-name gmail-wprm-recipe-instruction-group-name" style="box-sizing: border-box; font-weight: 700; margin-bottom: 3px; margin-top: 3px;"><span style="color: #ffa400; font-size: medium;">To make the pickled beets:</span></div><ol class="gmail-wprm-recipe-instructions" style="box-sizing: border-box; line-height: inherit; margin-block-end: 0px; margin-block-start: 0px; margin: 0px; padding-inline-start: 0px; padding: 0px;"><li class="gmail-wprm-recipe-instruction" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; box-sizing: border-box; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: inherit; list-style-position: outside; list-style-type: decimal; margin: 0px 0px 0px 30px; padding: 0px;"><div class="gmail-wprm-recipe-instruction-text" style="box-sizing: border-box;"><p style="box-sizing: border-box; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: inherit; margin: 0px; padding: 0px;"><span style="color: #2b00fe; font-size: medium;">Peel the beets, slice in half, and then slice each half into thin pieces.</span></p></div></li><li class="gmail-wprm-recipe-instruction" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; box-sizing: border-box; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: inherit; list-style-position: outside; list-style-type: decimal; margin: 0px 0px 0px 30px; padding: 0px;"><div class="gmail-wprm-recipe-instruction-text" style="box-sizing: border-box;"><p style="box-sizing: border-box; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: inherit; margin: 0px; padding: 0px;"><span style="color: #2b00fe; font-size: medium;">In a mortar and pestle, lightly crush the black peppercorns, fennel seeds and mustard seeds.</span></p></div></li><li class="gmail-wprm-recipe-instruction" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; box-sizing: border-box; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: inherit; list-style-position: outside; list-style-type: decimal; margin: 0px 0px 0px 30px; padding: 0px;"><div class="gmail-wprm-recipe-instruction-text" style="box-sizing: border-box;"><p style="box-sizing: border-box; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: inherit; margin: 0px; padding: 0px;"><span style="color: #2b00fe; font-size: medium;">Mix all pickling ingredients, including the beets in a pot, and bring to a boil. Reduce heat and simmer for 10 minutes. Let cool, and store in the fridge indefinitely. </span></p></div></li></ol></div><div class="gmail-wprm-recipe-instruction-group" style="box-sizing: border-box;"><div class="gmail-wprm-recipe-group-name gmail-wprm-recipe-instruction-group-name" style="box-sizing: border-box; font-weight: 700; margin-bottom: 3px; margin-top: 3px;"><span style="color: #ffa400; font-size: medium;"><br />To make the deviled eggs:</span></div><ol class="gmail-wprm-recipe-instructions" style="box-sizing: border-box; line-height: inherit; margin-block-end: 0px; margin-block-start: 0px; margin: 0px; padding-inline-start: 0px; padding: 0px;"><li class="gmail-wprm-recipe-instruction" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; box-sizing: border-box; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: inherit; list-style-position: outside; list-style-type: decimal; margin: 0px 0px 0px 30px; padding: 0px;"><div class="gmail-wprm-recipe-instruction-text" style="box-sizing: border-box;"><p style="box-sizing: border-box; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: inherit; margin: 0px; padding: 0px;"><span style="color: #2b00fe; font-size: medium;">Halve each egg, and remove the egg yolks to a bowl.</span></p></div></li><li class="gmail-wprm-recipe-instruction" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; box-sizing: border-box; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: inherit; list-style-position: outside; list-style-type: decimal; margin: 0px 0px 0px 30px; padding: 0px;"><div class="gmail-wprm-recipe-instruction-text" style="box-sizing: border-box;"><p style="box-sizing: border-box; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: inherit; margin: 0px; padding: 0px;"><span style="color: #2b00fe; font-size: medium;">Place the egg halves in a jar, and pour the pickling beet juice over them. Let sit for 10-20 minutes. </span></p></div></li><li class="gmail-wprm-recipe-instruction" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; box-sizing: border-box; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: inherit; list-style-position: outside; list-style-type: decimal; margin: 0px 0px 0px 30px; padding: 0px;"><div class="gmail-wprm-recipe-instruction-text" style="box-sizing: border-box;"><p style="box-sizing: border-box; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: inherit; margin: 0px; padding: 0px;"><span style="color: #2b00fe; font-size: medium;">Mash the egg yolks with a fork, and add the mayo, yogurt, curry powder, smashed garlic, and mustard. Taste and adjust the salt and pepper if needed. Optionally, add some chopped fresh dill, and/or chives. </span></p></div></li><li class="gmail-wprm-recipe-instruction" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; box-sizing: border-box; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: inherit; list-style-position: outside; list-style-type: decimal; margin: 0px 0px 0px 30px; padding: 0px;"><div class="gmail-wprm-recipe-instruction-text" style="box-sizing: border-box;"><p style="box-sizing: border-box; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: inherit; margin: 0px; padding: 0px;"><span style="color: #2b00fe; font-size: medium;">Once the egg halves have been dyed a pretty shade of magenta, remove from the marinade, and drain. Fill each half with the curry-mayo filling, and garnish with some of the pickled beets, chopped very finely, and more fresh dill.</span></p></div></li></ol></div></div></div>Hollyhttp://www.blogger.com/profile/15994110467402134989noreply@blogger.com4050 Soundview Ave, Mattituck, NY 11952, USA41.0254221 -72.535756812.715188263821155 -107.6920068 69.335655936178853 -37.3795068tag:blogger.com,1999:blog-4443019378833241353.post-51816650125068741112020-10-07T06:03:00.005-07:002020-10-07T06:23:11.702-07:00One Hour Whole Roasted Chicken<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaTS57SgC_jSbfeQL_Om-aDawLJ9ONJS_14JlSN7NR99Ocr-Q64XZ3Jvm7h9UocvL-nAIzoBoyk4ibWydCs0Eoy9sRQxHYQpyr4-O8WeN0x_1GLl85JdOdW4DwBbFLYcITV2n1UyFGBxI_/" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="" data-original-height="1065" data-original-width="710" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaTS57SgC_jSbfeQL_Om-aDawLJ9ONJS_14JlSN7NR99Ocr-Q64XZ3Jvm7h9UocvL-nAIzoBoyk4ibWydCs0Eoy9sRQxHYQpyr4-O8WeN0x_1GLl85JdOdW4DwBbFLYcITV2n1UyFGBxI_/" width="160" /></a></div><div style="background: rgb(255, 255, 255); border: none; box-sizing: inherit; clear: none; float: none; font-style: italic; line-height: 1.4em; margin: 25px 0px 10px; padding: 0px; text-align: left; vertical-align: baseline;"><span style="color: #ffa400; font-family: georgia; font-size: small;"><b>Ingredients:</b></span></div><ul style="background: rgb(255, 255, 255); border: 0px; box-sizing: inherit; list-style: none; margin: 0px; padding: 0px; vertical-align: baseline;"><li style="background: transparent; border: 0px; box-sizing: inherit; font-style: inherit; line-height: 1.6; list-style-type: none; margin: 0px 0px 3px 25px; padding: 0px; text-align: left; vertical-align: baseline;"><span style="color: #2b00fe; font-family: georgia;"> <span style="font-size: medium;">3 ½ - 4 ½ pound whole chicken, neck removed<br /></span></span><span style="color: #2b00fe; font-family: georgia; font-size: medium;">1 lemon, cut in halved<br />1 head of garlic, halved <br />Few sprigs of thyme, rosemary, parsley, sage</span></li><li style="background: transparent; border: 0px; box-sizing: inherit; font-style: inherit; line-height: 1.6; list-style-type: none; margin: 0px 0px 3px 25px; padding: 0px; text-align: left; vertical-align: baseline;"><span style="background-color: transparent; font-style: inherit;"><span style="color: #2b00fe; font-family: georgia; font-size: medium;">5 tablespoons salted butter, melted</span></span></li><li style="background: transparent; border: 0px; box-sizing: inherit; font-style: inherit; line-height: 1.6; list-style-type: none; margin: 0px 0px 3px 25px; padding: 0px; text-align: left; vertical-align: baseline;"><span style="color: #2b00fe; font-family: georgia; font-size: medium;">2 tsp EACH: salt & pepper</span></li></ul><div><span style="color: #2b00fe; font-family: georgia;"><br /></span></div><div><span style="color: #2b00fe; font-family: georgia;"><br /></span></div><div><span style="color: #ffa400; font-family: georgia;"><i><b>Directions: </b></i></span></div><div><span style="color: #2b00fe; font-family: georgia;"><br /></span></div><p style="text-align: left;"><span style="background-color: white;"><span style="color: #2b00fe; font-family: georgia;"><span style="font-size: medium;">1.</span> <span style="font-size: medium;">Position a rack in the center of the oven & preheat the oven to 425ºF. Place the chicken on a cutting board and pat dry using paper towels. Season the inside of the cavity with ½ teaspoon of salt. Place the lemon halves, garlic head, and herbs inside the cavity. Place the chicken breast-side up in a large cast-iron skillet or an oven-safe frying pan. Sprinkle the chicken with the remaining 1 ½ teaspoon of salt all over.</span></span></span></p><div style="text-align: left;"><span style="color: #2b00fe; font-family: georgia; font-size: medium;"><span style="background-color: white;">2. Melt the butter in the microwave and using a pastry brush, brush half the butter generously all over the chicken, save remaining butter do not discard. Sprinkle with pepper.</span><span style="background-color: white;"><br /></span></span></div><div style="text-align: left;"><span style="color: #2b00fe; font-family: georgia; font-size: medium;"><span style="background-color: white;"><br /></span></span></div><div style="text-align: left;"><span style="font-size: medium;"><span style="color: #2b00fe; font-family: georgia;"><span style="background-color: white;">3. Roast </span></span><span style="background-color: white;"><span style="color: #2b00fe; font-family: georgia;">chicken for 20 minutes, remove from oven, brush on the remaining butter mixture. Place the chicken back into the oven and continue roasting for 25 minutes. Insert a meat thermometer into the thickest part of the thigh and check to make sure it registers at 165 degrees F. Continue to roast for an additional 10-15 minutes for 4 to 4-1/2 lb chicken. Remove from the oven and allow for it to rest for 15-30 minutes before carving.</span></span></span></div><p style="text-align: left;"><span style="background-color: white;"><span style="color: #2b00fe; font-family: georgia;"><br /></span></span></p>Hollyhttp://www.blogger.com/profile/15994110467402134989noreply@blogger.com4050 Soundview Ave, Mattituck, NY 11952, USA41.0254221 -72.535756812.715188263821155 -107.6920068 69.335655936178853 -37.3795068tag:blogger.com,1999:blog-4443019378833241353.post-68842904859922941692020-08-18T07:07:00.000-07:002020-08-18T07:07:20.059-07:00No-Fail Roast Chicken with Lemon & Garlic<p> </p><p></p><div style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhkeXFJsep1EE_UBiBUkclUiaSa1omqqxm6oGQUTOJ5KDW4N-4wRW3pcls9l079j-VgRscJ9u7iZJEbr2yv1YuvxJduRi2VO0RgQCvmiQrtlEDrpGlU7g46gxxli7Osg12m1HZFT4t0gfz/s1280/no-fail-roast-chicken-with-lemon-and-garlic.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="853" data-original-width="1280" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhkeXFJsep1EE_UBiBUkclUiaSa1omqqxm6oGQUTOJ5KDW4N-4wRW3pcls9l079j-VgRscJ9u7iZJEbr2yv1YuvxJduRi2VO0RgQCvmiQrtlEDrpGlU7g46gxxli7Osg12m1HZFT4t0gfz/s640/no-fail-roast-chicken-with-lemon-and-garlic.jpg" width="640" /></a></div><span style="color: #fcff01; font-family: georgia;"><br /></span><p></p><p><span style="color: #fcff01; font-family: georgia;">Ingredients:</span></p><p><span style="color: #2b00fe; font-family: georgia;">3-1/2 to 4 lb chicken<br />1 lemon<br />1 head of garlic<br />1/2 stick of butter or 1/4 cup of olive oil<br />salt & ground pepper</span></p><p><span style="color: #2b00fe; font-family: georgia;">1. Arrange a rack in the center of your oven and preheat to 425 degrees. Cut 1 lemon in half cross-wise and remove visible seeds. </span></p><p><span style="color: #2b00fe; font-family: georgia;">2. Cut 1 head of garlic in half cross-wise. </span></p><p><span style="color: #2b00fe; font-family: georgia;">3. Melt 1/2 stick of butter in microwave in a small bowl. </span></p><p><span style="color: #2b00fe; font-family: georgia;">4. Place whole chicken on a cutting board and pat with paper towels to get as dry as possible. </span></p><p><span style="color: #2b00fe; font-family: georgia;">5. <span style="background-color: white; font-variant-ligatures: none;">With chicken breast facing up and legs pointing toward you, use a sharp knife to slice through loose area of skin connecting the leg and breast, making about a 3"-long incision. Continue cutting downward until you hit the joint that connects the thigh to the body, then stop (once you get through the skin, there’s not much there; if you are cutting through flesh, you’re too close to the breast). This exposes the leg joint, making it easy to tell if chicken is cooked. Repeat on second side.</span></span></p><p><span style="color: #2b00fe; font-family: georgia;"><span style="background-color: white; font-variant-ligatures: none;">6. Season surface of the chicken and inside the cavity with salt & pepper. </span></span></p><p><span style="color: #2b00fe; font-family: georgia;"><span style="background-color: white; font-variant-ligatures: none;">7. Transfer the chicken, breast-side up, into a skillet and arrange lemon and garlic, cut-side down around the chicken. </span></span></p><p><span style="color: #2b00fe; font-family: georgia;"><span style="background-color: white; font-variant-ligatures: none;">8. Drizzle chicken with melted butter and transfer to oven.</span></span></p><p><span style="color: #2b00fe; font-family: georgia;"><span style="background-color: white; font-variant-ligatures: none;">9. </span></span><span style="background-color: white; font-variant-ligatures: none;"><span style="color: #2b00fe; font-family: georgia;">Roast until chicken is nicely browned and cooked through, checking for doneness after 45 minutes. To check, carefully remove skillet from oven (the handle is hot!), poke a knife into leg joints, and pierce the meat. If juices run clear, the chicken is done. If you see a rosy pink color, it needs more time. Continue to roast, checking every 5 minutes, until juices run clear. </span></span></p><p><span style="color: #2b00fe; font-family: georgia;"><span style="background-color: white; font-variant-ligatures: none;">10. </span><span style="background-color: white; font-variant-ligatures: none;">Let chicken rest in skillet at </span><em data-reactid="407" style="background-color: white; box-sizing: inherit; font-variant-ligatures: none;">least</em><span style="background-color: white; font-variant-ligatures: none;"> 15 minutes before carving—this will help the juices in the meat to settle. Transfer chicken to a platter. Pour all of the buttery pan juices over top of the meat and serve with roasted lemon and garlic alongside. </span></span></p><p><br /></p>Hollyhttp://www.blogger.com/profile/15994110467402134989noreply@blogger.com4050 Soundview Ave, Mattituck, NY 11952, USA41.0254221 -72.535756812.715188263821155 -107.6920068 69.335655936178853 -37.3795068tag:blogger.com,1999:blog-4443019378833241353.post-78396601416084448382020-07-29T06:06:00.001-07:002020-07-31T05:08:35.886-07:00Glazy Barbecue SauceUse this homemade sauce on your favorite bone-in chicken parts, and on whatever else you plan to grill. Left-over sauce will keep for 2 weeks in the fridge.<br />
<br />
2 tablespoons olive oil<br />
3 garlic cloves, crushed<br />
6 tablespoons tomato paste<br />
1/2 cup pure maple syrup<br />
1/4 cup soy sauce<br />
1/4 cup Worcestershire sauce<br />
2 tablespoons rice vinegar<br />
4 teaspoons Sriracha or favorite hot sauce<br />
<br />
1. Heat olive oil in a small saucepan over medium heat. Cook garlic, turning occasionally, until golden brown - about 4 minutes. Add tomato paste and cook, stirring constantly and scraping bottom of pan, until slightly darkened - about 3 minutes. Add maple syrup, soy sauce, Worcestershire sauce, vinegar, and Sriracha. Bring to a boil.<br />
<br />
2. Reduce heat to medium-low and simmer until flavors have come together - about 1 minute.<br />
<br />
To use: Prepare a grill for medium-high indirect heat; oil grate. Season bone-in chicken cuts with salt. Grill chicken over direct heat, turning every minute until browned on all sides - about 5 minutes. Move chicken over indirect heat. Cover, and continue to grill, turning every 5 minutes or so for 18-20 minutes. Baste chicken with barbecue sauce and grill, turning and basting occasionally, until an instant-read thermometer registers 160 for white meat and 165 degrees for dark meat, about 10 minutes longer.<br />
<br />Hollyhttp://www.blogger.com/profile/15994110467402134989noreply@blogger.com4050 Soundview Ave, Mattituck, NY 11952, USA41.0254221 -72.535756841.0252351 -72.5360718 41.0256091 -72.5354418tag:blogger.com,1999:blog-4443019378833241353.post-44248661666733791332020-07-23T04:40:00.004-07:002022-07-07T10:06:45.830-07:00Fresh Mint & Raspberry Ice Cream<span style="font-family: Georgia, Times, "Times New Roman", serif; font-size: 14.5px;"> </span><span style="font-family: Georgia, Times, "Times New Roman", serif;"><span style="color: #073763; font-size: medium;">In addition to being delicious and fairly simple to make, the recipe is wonderfully adaptable - substitute your favorite herb/fruit combination.</span></span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUzqkKr_e9Mx7SqaNy6X6jbx5ysNqfCGZqWd7aEMBzqLKQ7ws3hn-8TcKKUcblCNIqAjuqLBvJ4qBb88YZNctNn7Ry9ONlfT25ip6gbL0-rx-tweZY2rGLSQW6_25uJu0d-m7213xvfegn/s1600/rasp+mint+ice+cream.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="512" data-original-width="640" height="256" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUzqkKr_e9Mx7SqaNy6X6jbx5ysNqfCGZqWd7aEMBzqLKQ7ws3hn-8TcKKUcblCNIqAjuqLBvJ4qBb88YZNctNn7Ry9ONlfT25ip6gbL0-rx-tweZY2rGLSQW6_25uJu0d-m7213xvfegn/s320/rasp+mint+ice+cream.jpg" width="320" /></a></div>
<span style="font-family: Georgia, Times, "Times New Roman", serif;"><span style="color: #073763;"><br /></span></span>
<u><span style="color: #073763;"><br /></span></u>
<u><span style="color: #073763;"><br /></span></u>
<span style="font-size: medium;"><u><span style="background-color: yellow; color: #073763; font-family: Georgia, Times New Roman, serif;">For the Raspberry Sauce</span></u><br />
<span style="color: #073763; font-family: Georgia, Times New Roman, serif;">2 cups fresh raspberries</span><br />
<span style="color: #073763; font-family: Georgia, Times New Roman, serif;">1 cup sugar</span><br />
<span style="color: #073763; font-family: Georgia, Times New Roman, serif;">1/2 lemon, juice & zest</span><br />
<span style="color: #073763; font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="color: #073763; font-family: Georgia, Times New Roman, serif;"><br /></span>
<u><span style="background-color: yellow; color: #073763; font-family: Georgia, Times New Roman, serif;">Ice Cream Custard Base</span></u><br />
<span style="color: #073763; font-family: Georgia, Times New Roman, serif;">1 cup whole milk</span><br />
<span style="color: #073763; font-family: Georgia, Times New Roman, serif;">2 cups cream</span><br />
<span style="color: #073763; font-family: Georgia, Times New Roman, serif;">3/4 cup sugar</span><br />
<span style="color: #073763; font-family: Georgia, Times New Roman, serif;">5 egg yolks</span><br />
<span style="color: #073763; font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="color: #073763; font-family: Georgia, Times New Roman, serif;">1-2 cups fresh mint leaves, torn</span><br />
<span style="color: #073763;"><br /></span>
<span style="color: #073763;"><br /></span>
<span style="font-family: Georgia, Times, "Times New Roman", serif;"><span style="color: #073763;">To make the raspberry sauce, combine the raspberries, sugar, and lemon juice and zest in a medium saucepan. Cook over medium heat, stirring occasionally, until the berries have burst. Remove from heat and let chill. Strain through a fine mesh sieve to remove the seeds.</span></span><br />
<span style="font-family: Georgia, Times, "Times New Roman", serif;"><span style="color: #073763;"><br /></span></span>
<span style="font-family: Georgia, Times, "Times New Roman", serif;"><span style="color: #073763;">To make the custard, warm the milk, sugar, and the cream in a medium saucepan over medium to low heat until brought to a simmer. Remove from heat and add in the mint leaves, then cover for 1 hour to steep the mint. Whisk the egg yolks in a bowl and set aside.</span></span><br />
<span style="font-family: Georgia, Times, "Times New Roman", serif;"><span style="color: #073763;"><br /></span></span>
<span style="color: #073763;"><span style="font-family: Georgia, Times, Times New Roman, serif;">Strain out the mint, then re-heat the mixture to a simmer. Remove pan from heat and gradually whisk the mixture into the egg yolks. Return the mixture to the pan and place over low heat, stirring constantly until thick enough to coat the back of a spoon. Remove from heat, strain into a bowl and place in an ice bath or in the fridge to chill. </span></span><br />
<span style="color: #073763;"><span style="font-family: Georgia, Times, Times New Roman, serif;"><br /></span></span>
<span style="color: #073763;"><span style="font-family: Georgia, Times, Times New Roman, serif;">Once the custard is cool, churn it in a ice cream machine until a </span></span><span style="color: #073763; font-family: Georgia, Times, "Times New Roman", serif;">“soft-serve” texture is</span><span style="color: #073763; font-family: Georgia, Times, "Times New Roman", serif;"> reached. Transfer the ice cream to a chilled storage container, alternating </span><span style="color: #073763; font-family: Georgia, Times, "Times New Roman", serif;">between adding the ice cream and a swirl of raspberry sauce for a layering effect. </span><br />
<span style="font-family: Georgia, Times, "Times New Roman", serif;"><br /></span></span>
<br />
<span style="font-family: Georgia, Times, "Times New Roman", serif; font-size: 14.5px;"><br /></span>Hollyhttp://www.blogger.com/profile/15994110467402134989noreply@blogger.com4050 Soundview Ave, Mattituck, NY 11952, USA41.0254221 -72.535756841.0252351 -72.5360718 41.0256091 -72.5354418tag:blogger.com,1999:blog-4443019378833241353.post-54690780784325042462020-06-17T06:22:00.000-07:002020-06-17T06:22:09.198-07:00Braised Chicken Thighs & Greens<span style="background-color: white; font-family: nyt-cheltenham-wide-hinted, nyt-cheltenham, Georgia, "Times New Roman", serif; font-size: 17.25px;"><span style="color: blue;">A comforting one-pot, stove-top meal, chicken thighs are browned, then simmered with sturdy greens. Serve with crusty bread to enjoy the brothy braise. </span></span><br />
<span style="background-color: white; font-family: nyt-cheltenham-wide-hinted, nyt-cheltenham, Georgia, "Times New Roman", serif; font-size: 17.25px;"><span style="color: blue;"><br /></span></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwFmAHgydTEjliEo5jsbpc5UewRY5UMN0EMG5KDtnhpWaw2iy26gsRgxq_ApUU-dx7ePX4UjfqB44IGomajbQrcheGCupPB_4myrKJCkDsBnXvJi4-dR-Hf9QfyBBsXDR-DuDCtIY4E3Ro/s1600/colu-chicken-olives-horizontal-articleLarge.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="372" data-original-width="600" height="198" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwFmAHgydTEjliEo5jsbpc5UewRY5UMN0EMG5KDtnhpWaw2iy26gsRgxq_ApUU-dx7ePX4UjfqB44IGomajbQrcheGCupPB_4myrKJCkDsBnXvJi4-dR-Hf9QfyBBsXDR-DuDCtIY4E3Ro/s320/colu-chicken-olives-horizontal-articleLarge.jpg" width="320" /></a></div>
<span style="background-color: white; font-family: nyt-cheltenham-wide-hinted, nyt-cheltenham, Georgia, "Times New Roman", serif; font-size: 17.25px;"><span style="color: blue;"><br /></span></span>
<span style="background-color: white; font-family: nyt-cheltenham-wide-hinted, nyt-cheltenham, Georgia, "Times New Roman", serif; font-size: 17.25px;"><b><span style="color: blue;">Ingredients</span></b></span><br />
<span style="background-color: white; font-family: nyt-cheltenham-wide-hinted, nyt-cheltenham, Georgia, "Times New Roman", serif; font-size: 17.25px;"><span style="color: blue;"><br /></span></span>
<span style="background-color: white; font-family: nyt-cheltenham-wide-hinted, nyt-cheltenham, Georgia, "Times New Roman", serif; font-size: 17.25px;"><span style="color: blue;">1-1/2 lbs bone-in chicken thighs</span></span><br />
<span style="background-color: white; font-family: nyt-cheltenham-wide-hinted, nyt-cheltenham, Georgia, "Times New Roman", serif; font-size: 17.25px;"><span style="color: blue;">kosher salt & black pepper</span></span><br />
<span style="background-color: white; font-family: nyt-cheltenham-wide-hinted, nyt-cheltenham, Georgia, "Times New Roman", serif; font-size: 17.25px;"><span style="color: blue;">2 tablespoons olive oil</span></span><br />
<span style="background-color: white; font-family: nyt-cheltenham-wide-hinted, nyt-cheltenham, Georgia, "Times New Roman", serif; font-size: 17.25px;"><span style="color: blue;">1 cup of onions, sliced</span></span><br />
<span style="background-color: white; font-family: nyt-cheltenham-wide-hinted, nyt-cheltenham, Georgia, "Times New Roman", serif; font-size: 17.25px;"><span style="color: blue;">2 garlic cloves, sliced</span></span><br />
<span style="background-color: white; font-family: nyt-cheltenham-wide-hinted, nyt-cheltenham, Georgia, "Times New Roman", serif; font-size: 17.25px;"><span style="color: blue;">pinch of red pepper flakes</span></span><br />
<span style="background-color: white; font-family: nyt-cheltenham-wide-hinted, nyt-cheltenham, Georgia, "Times New Roman", serif; font-size: 17.25px;"><span style="color: blue;">1 to 2 bunches of greens, such as kale or swiss chard, roughly chopped </span></span><br />
<span style="background-color: white; font-family: nyt-cheltenham-wide-hinted, nyt-cheltenham, Georgia, "Times New Roman", serif; font-size: 17.25px;"><span style="color: blue;">1-1/2 cups chicken stock</span></span><br />
<span style="background-color: white; font-family: nyt-cheltenham-wide-hinted, nyt-cheltenham, Georgia, "Times New Roman", serif; font-size: 17.25px;"><span style="color: blue;">1/3 cup of green olives, pitted, chopped</span></span><br />
<span style="background-color: white; font-family: nyt-cheltenham-wide-hinted, nyt-cheltenham, Georgia, "Times New Roman", serif; font-size: 17.25px;"><span style="color: blue;">2 tablespoons raisins</span></span><br />
<span style="background-color: white; font-family: nyt-cheltenham-wide-hinted, nyt-cheltenham, Georgia, "Times New Roman", serif; font-size: 17.25px;"><span style="color: blue;">2 tablespoons parsley, chopped</span></span><br />
<span style="background-color: white; font-family: nyt-cheltenham-wide-hinted, nyt-cheltenham, Georgia, "Times New Roman", serif; font-size: 17.25px;"><span style="color: blue;"><br /></span></span>
<span style="background-color: white; font-family: nyt-cheltenham-wide-hinted, nyt-cheltenham, Georgia, "Times New Roman", serif; font-size: 17.25px;"><span style="color: blue;"><br /></span></span>
<span style="background-color: white; color: #222222; font-family: nyt-cheltenham-wide-hinted, nyt-cheltenham, Georgia, "Times New Roman", serif; font-size: 17.25px;"><br /></span>
<span style="background-color: white; font-size: 18px;"><span style="color: blue; font-family: Georgia, Times New Roman, serif;">1. Season chicken thighs well with salt and pepper. In a large heavy-bottomed skillet, heat oil over medium-high heat. Add the chicken thighs, skin-side down, and cook undisturbed until nicely browned, about 5 to 6 minutes. Flip and brown the other side, about 4 to 5 minutes more. Transfer to a plate and set aside.</span></span><br />
<br />
<span style="background-color: white; font-size: 18px;"><span style="color: blue; font-family: Georgia, Times New Roman, serif;">2. Return the pan to medium-low heat. Add red onion, and cook until it begins to soften, about 1 to 2 minutes. Add garlic and red-pepper flakes and cook for 30 seconds more.</span></span><br />
<span style="background-color: white; font-size: 18px;"><span style="color: blue; font-family: Georgia, Times New Roman, serif;"><br /></span></span>
<div>
<span style="background-color: white; font-size: 18px;"><span style="color: blue; font-family: Georgia, Times New Roman, serif;">3. Add chopped greens to the pan and stir, tossing to coat. It may seem like a lot of greens, but they will cook down. Add the chicken thighs and any juices that have accumulated back to the pan and lay them on top of the greens. Pour in enough of the chicken stock to come up to the chicken about halfway. Bring the chicken to a gentle simmer. Partly cover and allow the chicken to finish cooking through, about 20 minutes more.</span></span></div>
<div>
<span style="background-color: white; font-size: 18px;"><span style="color: blue; font-family: Georgia, Times New Roman, serif;"><br /></span></span></div>
<div>
<span style="background-color: white; font-size: 18px;"><span style="color: blue; font-family: Georgia, Times New Roman, serif;">4. Stir in olives and raisins and cook uncovered until they are warmed through, and the raisins are nicely plumped, about 1 minute more. Garnish with parsley and serve.</span></span></div>
<span style="background-color: white; font-size: 17.25px;"><span style="color: blue; font-family: Georgia, Times New Roman, serif;"><br /></span></span>
<span style="background-color: white; font-size: 17.25px;"><span style="color: blue; font-family: Georgia, Times New Roman, serif;"><br /></span></span>
<span style="background-color: white; color: #222222; font-family: nyt-cheltenham-wide-hinted, nyt-cheltenham, Georgia, "Times New Roman", serif; font-size: 17.25px;"><br /></span>Hollyhttp://www.blogger.com/profile/15994110467402134989noreply@blogger.com4050 Soundview Ave, Mattituck, NY 11952, USA41.0254221 -72.535756841.0252351 -72.5360718 41.0256091 -72.5354418tag:blogger.com,1999:blog-4443019378833241353.post-21550876913047331352020-05-05T11:35:00.002-07:002020-05-05T11:35:32.588-07:00Old-Fashioned CustardServes 4.<br />
<br />
Ingredients<br />
<br />
2 cups of whole milk<br />
4 egg yolks<br />
2 teaspoons vanilla<br />
1-1/2 tablespoons cornstarch<br />
1/4 cup sugar<br />
<br />
<br />
1. In a saucepan over medium heat, combine milk and vanilla, Stir continuously for 5 minutes. Remove from heat when mixture is hot but not boiling.<br />
<br />
2. Whisk together egg yolks, cornstarch and sugar until well-blended. Pour egg mixture into hot milk and whisk constantly so eggs don't scramble. <br />
<br />
3. Return custard mixture to stove over low heat. Stir 8-10 minutes until custard has thickened. Do not boil or custard will curdle. Serve warm or refrigerate 20 minutes and serve cold.Hollyhttp://www.blogger.com/profile/15994110467402134989noreply@blogger.com4050 Soundview Ave, Mattituck, NY 11952, USA41.0254221 -72.535756841.0252351 -72.5360718 41.0256091 -72.5354418tag:blogger.com,1999:blog-4443019378833241353.post-29165068924858689882020-04-29T12:17:00.000-07:002020-04-30T13:15:16.000-07:00Honey Cake <div style="text-align: center;">
<img alt="Season's Eatings Honey Cake 2" src="https://i.guim.co.uk/img/static/sys-images/Guardian/Pix/pictures/2014/9/25/1411623760302/4ec480f0-a1c0-4fc0-a19e-d5317c1cecb7-1024x768.jpeg?width=300&quality=85&auto=format&fit=max&s=b2c5ffa01d166b3fb565bd22cd01ae2b" /></div>
<span style="background-color: white; color: #121212; font-family: "guardian text egyptian web" , "georgia" , serif; font-size: 17px;"><br /></span>
<span style="background-color: white; color: #121212; font-family: "guardian text egyptian web" , "georgia" , serif; font-size: 17px;">A wonderful cake for afternoon tea, or for a decadent breakfast slice.</span><br />
<span style="background-color: white; color: #121212; font-family: "guardian text egyptian web" , "georgia" , serif; font-size: 17px;"><br /></span>
<span style="background-color: white; color: #121212; font-family: "guardian text egyptian web" , "georgia" , serif; font-size: 17px;">1 cup sugar</span><br />
<span style="background-color: white; color: #121212; font-family: "guardian text egyptian web" , "georgia" , serif; font-size: 17px;">1 cup honey</span><br />
<span style="background-color: white; color: #121212; font-family: "guardian text egyptian web" , "georgia" , serif; font-size: 17px;">3/4 cup butter, melted </span><br />
<span style="background-color: white; color: #121212; font-family: "guardian text egyptian web" , "georgia" , serif; font-size: 17px;">3 organic eggs</span><br />
<span style="background-color: white; color: #121212; font-family: "guardian text egyptian web" , "georgia" , serif; font-size: 17px;">1/2 tsp vanilla</span><br />
<span style="color: #121212; font-family: "guardian text egyptian web" , "georgia" , serif;"><span style="background-color: white; font-size: 17px; font-variant-ligatures: common-ligatures;">3 cups flour</span></span><br />
<span style="color: #121212; font-family: "guardian text egyptian web" , "georgia" , serif;"><span style="background-color: white; font-size: 17px; font-variant-ligatures: common-ligatures;">1 tablespoon baking powder</span></span><br />
<span style="color: #121212; font-family: "guardian text egyptian web" , "georgia" , serif;"><span style="background-color: white; font-size: 17px; font-variant-ligatures: common-ligatures;">1 tsp baking soda </span></span><br />
<span style="color: #121212; font-family: "guardian text egyptian web" , "georgia" , serif;"><span style="background-color: white; font-size: 17px; font-variant-ligatures: common-ligatures;">1/2 tsp salt</span></span><br />
<span style="color: #121212; font-family: "guardian text egyptian web" , "georgia" , serif;"><span style="background-color: white; font-size: 17px; font-variant-ligatures: common-ligatures;">1-1/2 cups strong coffee or tea*</span></span><br />
<br />
<br />
<span style="color: #121212; font-family: "guardian text egyptian web" , "georgia" , serif;"><span style="background-color: white; font-size: 17px; font-variant-ligatures: common-ligatures;">Pre-heat oven to 350 degrees. </span></span><br />
<span style="color: #121212; font-family: "guardian text egyptian web" , "georgia" , serif;"><span style="background-color: white; font-size: 17px; font-variant-ligatures: common-ligatures;"><br /></span></span>
<span style="color: #121212; font-family: "guardian text egyptian web" , "georgia" , serif;"><span style="background-color: white;"><span style="font-size: 17px; font-variant-ligatures: common-ligatures;">In an electric mixer, mix sugar, honey, butter, eggs and vanilla on high speed until thick and smooth. Mix the dry ingredients in a separate bowl until well combined. </span></span></span><br />
<span style="color: #121212; font-family: "guardian text egyptian web" , "georgia" , serif;"><span style="background-color: white;"><span style="font-size: 17px; font-variant-ligatures: common-ligatures;"><br /></span></span></span>
<span style="color: #121212; font-family: "guardian text egyptian web" , "georgia" , serif;"><span style="background-color: white;"><span style="font-size: 17px; font-variant-ligatures: common-ligatures;">Fold dry ingredients into wet ingredients and then add hot coffee or tea, mixing very slowly, on lowest speed. </span></span></span><br />
<span style="color: #121212; font-family: "guardian text egyptian web" , "georgia" , serif;"><span style="background-color: white;"><span style="font-size: 17px; font-variant-ligatures: common-ligatures;"><br /></span></span></span>
<span style="color: #121212; font-family: "guardian text egyptian web" , "georgia" , serif;"><span style="background-color: white;"><span style="font-size: 17px; font-variant-ligatures: common-ligatures;">Pour into two greased, round 9-inch pans, or one 13 x 9 inch pan, and bake for 40 -45 minutes. Let stand for 10 minutes. </span></span></span><br />
<span style="color: #121212; font-family: "guardian text egyptian web" , "georgia" , serif;"><span style="background-color: white; font-size: 17px; font-variant-ligatures: common-ligatures;"><br /></span></span>
<span style="color: #121212; font-family: "guardian text egyptian web" , "georgia" , serif;"><span style="background-color: white; font-size: 17px; font-variant-ligatures: common-ligatures;">*Substitute orange juice if you prefer a more citrus-flavored honey cake. </span></span>
<span style="color: #121212; font-family: "guardian text egyptian web" , "georgia" , serif;"><span style="background-color: white; font-size: 17px; font-variant-ligatures: common-ligatures;"><br /></span></span>
<span style="color: #121212; font-family: "guardian text egyptian web" , "georgia" , serif;"><span style="background-color: white; font-size: 17px; font-variant-ligatures: common-ligatures;"><br /></span></span>Hollyhttp://www.blogger.com/profile/15994110467402134989noreply@blogger.comtag:blogger.com,1999:blog-4443019378833241353.post-51675965536351928062020-04-02T04:31:00.001-07:002020-04-02T04:31:05.719-07:00Braised Dandelion Greens with Fried EggServes 2-3.<br />
<br />
Ingredients:<br />
<br />
1/4 cup plus 1 tablespoons extra-virgin olive oil, divided<br />
1 lb (about 16 oz) dandelion greens, trimmed and chopped<br />
1/2 cup parsley, chopped<br />
1/2 cup mint, chopped<br />
3 cloves garlic, minced<br />
salt & pepper to taste<br />
3 eggs<br />
crusty bread, for serving<br />
<br />
1. Heat 1/4 cup oil in a 5-qt pot over medium-high heat. Add the dandelion, parsley, mint, garlic, and 1/4 cup water; season with salt & pepper. Cook, stirring, until greens are tender, about 18 minutes. Remove from heat.<br />
<br />
2. Heat remaining oil in a skillet over medium-high heat. Crack eggs and cook until yolks are set, about 2 minutes. <br />
<br />
3. Divide greens evenly between plates, top with a fried egg and serve with crusty bread. <br />
<br />
<br />Hollyhttp://www.blogger.com/profile/15994110467402134989noreply@blogger.com4050 Soundview Ave, Mattituck, NY 11952, USA41.0254221 -72.535756841.0252351 -72.5360718 41.0256091 -72.5354418tag:blogger.com,1999:blog-4443019378833241353.post-62853477865394507512020-02-19T11:33:00.002-08:002020-02-19T12:13:02.717-08:00One-Pot Ginger Chicken and Rice<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQEKjzfcjk6Scc4Ys6VqlPTRTIv_ec4ty1knD6p6_de9BZNRXqVCHRSYGo82B3Izaz1fRYJxHXpAmLhoYi8QTDHIPaKNQslCYcFdlGToTKW_wVSl0eKMKFXYQ7a6vX-d8nngWIuSxt0iee/s1600/one+pot+chicken+thighs+and+rice.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="225" data-original-width="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQEKjzfcjk6Scc4Ys6VqlPTRTIv_ec4ty1knD6p6_de9BZNRXqVCHRSYGo82B3Izaz1fRYJxHXpAmLhoYi8QTDHIPaKNQslCYcFdlGToTKW_wVSl0eKMKFXYQ7a6vX-d8nngWIuSxt0iee/s1600/one+pot+chicken+thighs+and+rice.jpg" /></a></div>
<br />
<br />
<b>Ingredients:</b><br />
<br />
4-6 chicken thighs (bone-in)<br />
3/4 tsp kosher salt<br />
2 large shallots, finely chopped<br />
8 garlic cloves, finely chopped<br />
1 two-inch piece of ginger, peeled & chopped<br />
2 cups basmati rice, rinsed<br />
1 tablespoon soy sauce<br />
<br />
1. Pat chicken dry and season with salt. Arrange, skin side down, in a cold, dry medium dutch oven and set over medium heat. Cook, undisturbed, until skin is golden brown and crisp and easily releases from the pot, 8-10 minutes. Move thighs around to different spots and continue to cook until deeply browned, 3-5 minutes longer. Transfer chicken to a plate. Let pot cool for two minutes.<br />
<br />
2. Set pot over medium-low heat; add shallots, garlic, and ginger and cook, stirring constantly, until very fragrant but not browned, about 2 minutes. Stir in rice and cook, stirring constantly for 1 minute. Stir in soy sauce, pinch of salt, and 3 cups of water. Nestle chicken back into rice mixture in the pot, skim-side up. Increase heat to medium and bring to a simmer.<br />
<br />
3. Immediately cover pot, reduce heat to low, and cook 25 minutes. Remove from heat and let the chicken and rice sit for 10 minutes.<br />
<br />
<br />Hollyhttp://www.blogger.com/profile/15994110467402134989noreply@blogger.com4050 Soundview Ave, Mattituck, NY 11952, USA41.0254221 -72.535756841.0252351 -72.5360718 41.0256091 -72.5354418tag:blogger.com,1999:blog-4443019378833241353.post-92102799842463042532020-02-11T11:39:00.000-08:002020-02-11T11:55:05.736-08:00Fallen Chocolate Souffle Cake<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGDC8GI0JpNaX7RqZb3pVidK2QFXHoJ-_Bzm1MsrN73qQVsIbDk-aPAQ-D0cXcoG3rpRri1Sy23XbIVhm8yRGK8ODXGrL5DVVidHdLauB7tbUKhh8l_C9j4cqbxrp84t1UE1V-gJQFGIvy/s1600/choc+souffle.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="413" data-original-width="620" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGDC8GI0JpNaX7RqZb3pVidK2QFXHoJ-_Bzm1MsrN73qQVsIbDk-aPAQ-D0cXcoG3rpRri1Sy23XbIVhm8yRGK8ODXGrL5DVVidHdLauB7tbUKhh8l_C9j4cqbxrp84t1UE1V-gJQFGIvy/s320/choc+souffle.jpg" width="320" /></a></div>
<br />
Ingredients:<br />
<br />
12 oz of good quality dark chocolate, chopped<br />
1-1/2 sticks of unsalted butter, cut into tablespoon pieces<br />
1-1/2 teaspoons vanilla<br />
1/4 teaspoon salt<br />
3/4 cup sugar<br />
5 large eggs, separated and at room temperature<br />
1/4 cup all-purpose flour<br />
<br />
<br />
1. Put rack in middle position and pre-heat oven to 350 degrees. Butter a 9-inch springform pan and line the bottom with parchment paper. Butter parchment paper.<br />
<br />
2. Melt chocolate and butter in a metal bowl set over simmering water (or microwave in a glass bowl at 50 percent power for 4-5 minutes), stirring frequently. Then cool completely.<br />
<br />
3. Whisk in vanilla, salt, 6 tablespoon sugar. Then whisk in egg yolks one at a time. Whisk in flour.<br />
<br />
4. Beat the egg whites with a pinch of salt with electric mixer on medium-high speed until soft peaks form and then add 6 tablespoons of sugar, one at a time, and continue beating until stiff, glossy peaks form.<br />
<br />
5. Whisk about 1/4 of whites into chocolate mixture to lighten it. Then fold in remaining whites gently. Pour batter into prepared pan and spread evenly.<br />
<br />
6. Bake 35-40 minutes. A toothpick inserted in the center should come out with moist crumbs. Cool in pan for 10 minutes. Remove side of pan and cool completely. Invert cake onto rack and discard paper. Invert onto plate and serve.Hollyhttp://www.blogger.com/profile/15994110467402134989noreply@blogger.com4050 Soundview Ave, Mattituck, NY 11952, USA41.0254221 -72.535756841.0252351 -72.5360718 41.0256091 -72.5354418tag:blogger.com,1999:blog-4443019378833241353.post-56016623156331380522020-01-22T10:58:00.004-08:002020-03-19T03:48:53.934-07:00Avocado-Egg Salad<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlLu4yZcYGRFXjxEQorRa1LEVGqjhXQtiiddXi0sp54s6LJukBySq3e857wGuWVIcVQLa9TEIWRY-9NAKMm6vut2_saqJaEU6sWK1OiMLXqrnxFxNfHptd5pU7HyfMr7BEFohVaWQRcDdM/s1600/AvocadoEggSaladRecipe-3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="667" data-original-width="1000" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlLu4yZcYGRFXjxEQorRa1LEVGqjhXQtiiddXi0sp54s6LJukBySq3e857wGuWVIcVQLa9TEIWRY-9NAKMm6vut2_saqJaEU6sWK1OiMLXqrnxFxNfHptd5pU7HyfMr7BEFohVaWQRcDdM/s320/AvocadoEggSaladRecipe-3.jpg" width="320" /></a></div>
<br />
<br />
Serves 4.<br />
<br />
10 large eggs<br />
1/2 cup mashed ripe avocado<br />
3 tablespoons of mayonnaise<br />
2 teaspoons fresh lemon juice<br />
1-1/2 teaspoons Dijon mustard<br />
1/2 teaspoon salt<br />
1/4 teaspoon pepper<br />
3 tablespoons dry-roasted unsalted sunflower seeds<br />
2 cups of arugula or baby spinach<br />
<br />
1. To hardboil: cover eggs with water in a pot and set over medium heat; once water starts to boil, place lid on pot and turn off heat. Set timer for 12 minutes. Remove eggs from water and place in a bowl of ice-filled water to cool completely.<br />
<br />
2. Combine avocado, mayo, lemon juice, mustard, salt and pepper. Stir until smooth.<br />
<br />
3. Peel eggs (find air pocket on large end of egg to crack first) and coarsely chop. Add eggs and sunflower seeds to avocado mixture. Serve over greens. <br />
<br />Hollyhttp://www.blogger.com/profile/15994110467402134989noreply@blogger.com4050 Soundview Ave, Mattituck, NY 11952, USA41.0254221 -72.535756841.0252351 -72.5360718 41.0256091 -72.5354418tag:blogger.com,1999:blog-4443019378833241353.post-47706060688319690052020-01-13T12:10:00.001-08:002020-01-13T12:10:58.642-08:00Broccoli and Bacon Muffin-Tin Frittatas<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgImYH2Mfai4oX8jc2GEYK7XimH3YUqKvCCB7XrdcsTUme8H1iF9X5cd1GEJs55u9zWhgS0puJPIwqnp9AnxoQmR3ecF9tsd1YFTILc61F3f1x8ESWYX6D93b0z5sFc5YQaMtGxlbBJdznz/s1600/muffin-tin-frittata.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="601" data-original-width="900" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgImYH2Mfai4oX8jc2GEYK7XimH3YUqKvCCB7XrdcsTUme8H1iF9X5cd1GEJs55u9zWhgS0puJPIwqnp9AnxoQmR3ecF9tsd1YFTILc61F3f1x8ESWYX6D93b0z5sFc5YQaMtGxlbBJdznz/s320/muffin-tin-frittata.jpg" width="320" /></a></div>
<br />
Serves 6.<br />
<br />
2 cups broccoli florets, cooked until just crisp<br />
3 bacon slices, cooked and crumbled<br />
8 large eggs<br />
1/4 cup heavy cream or whole milk<br />
1/2 teaspoon each salt & pepper<br />
2 ounces (1/2 cup) shredded cheese<br />
<br />
1. Preheat oven to 350 degrees. Coat a 12-cup muffin tin with cooking spray. Divide broccoli and bacon evenly among muffin cups.<br />
<br />
2. In a large bowl, add eggs, cream (or milk), salt and pepper. Whisk until well-combined. Divide egg mixture among muffin cups. Sprinkle cheese evenly on top. <br />
<br />
4. Bake for 18 minutes or until just set. Cool on a wire rack for 2-3 minutes. Loosen from pan with a butter knife to serve. Hollyhttp://www.blogger.com/profile/15994110467402134989noreply@blogger.com4050 Soundview Ave, Mattituck, NY 11952, USA41.0254221 -72.535756841.0252351 -72.5360718 41.0256091 -72.5354418tag:blogger.com,1999:blog-4443019378833241353.post-35760173097152265132020-01-06T08:53:00.004-08:002020-03-19T03:49:50.194-07:00Avocado Baked Egg-in-a-Hole<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhI0eyjvpxs1ER0mL17FhWzF-PofNgayIphThNTQxRxlqCmr_VfiOPuCXEjUapnwGyd17_1bUql-JehlgHzgHY0mNl6-hly5FL0i1tUUPHpj07iFsgxaoIB-Y51e6B2RZZfmi_MmU50nJyt/s1600/avocado+egg+in+hole.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="184" data-original-width="275" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhI0eyjvpxs1ER0mL17FhWzF-PofNgayIphThNTQxRxlqCmr_VfiOPuCXEjUapnwGyd17_1bUql-JehlgHzgHY0mNl6-hly5FL0i1tUUPHpj07iFsgxaoIB-Y51e6B2RZZfmi_MmU50nJyt/s1600/avocado+egg+in+hole.jpg" /></a></div>
<br />
Serves 4.<br />
Try topping each serving with salsa, shredded cheese and crumbled bacon.<br />
<br />
2 ripe Avocados<br />
4 large eggs<br />
1/4 teaspoon kosher salt<br />
1/4 teaspoon pepper<br />
<br />
1. Pre-heat oven to 450 degrees.<br />
<br />
2. Slice avocados in half crosswise; remove and discard pits. Using a spoon, scoop out a portion of the avocado in each half to make room for the egg.<br />
<br />
3. Place avocado halves in a baking dish. Crack one egg at a time in a small bowl; scoop out yolk and place one in each half, reserving egg whites. Pour reserved whites over the yolks until the holes are completely covered. Sprinkle with salt & pepper.<br />
<br />
4. Bake at 450 degrees for 10 to 15 minutes.<br />
<br />
<br />Hollyhttp://www.blogger.com/profile/15994110467402134989noreply@blogger.com4050 Soundview Ave, Mattituck, NY 11952, USA41.0254221 -72.535756841.0252351 -72.5360718 41.0256091 -72.5354418tag:blogger.com,1999:blog-4443019378833241353.post-82673629453453954312020-01-02T11:15:00.000-08:002020-01-02T11:15:08.868-08:00Skillet Souffle<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXxytUvk2AJsWu2bk9OBeNXSThnL8k-6n7-e146eXpgg8UR2ogN_-9j3oqDmnXgDWTCPNCE5MbkuB-KZkRIlxnR1pwwAexVJ0gGvYQxZbvzPZSEDmdxc9ZFGyNZdYtURo08TrEJR9q01OU/s1600/souffle.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="1200" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXxytUvk2AJsWu2bk9OBeNXSThnL8k-6n7-e146eXpgg8UR2ogN_-9j3oqDmnXgDWTCPNCE5MbkuB-KZkRIlxnR1pwwAexVJ0gGvYQxZbvzPZSEDmdxc9ZFGyNZdYtURo08TrEJR9q01OU/s320/souffle.jpg" width="320" /></a></div>
<br />
Serves 4.<br />
<br />
6 large eggs, separated<br />
1/4 cup chopped fresh chives<br />
1/2 teaspoon kosher salt<br />
1/4 teaspoon black pepper<br />
1-1/2 tablespoons unsalted butter<br />
1/2 cup freshly grated Parmesan cheese<br />
<br />
1. Pre-heat oven to 400 degrees.<br />
<br />
2. In a large bowl, whisk together egg yolks, chives, salt and pepper.<br />
<br />
3. In a separate bowl, with an electric mixer on medium-high speed, beat egg whites until stiff peaks form. Using a spatula, fold the egg whites into the yolk mixture.<br />
<br />
4. Melt the butter in a large oven-proof skillet over medium-low heat and tilt to coat all sides.<br />
<br />
5. Add egg mixture to skillet and sprinkle cheese over the top. Bake at 400 degrees for 10 minutes, or until eggs are puffed and golden.<br />
<br />
6. Cut into wedges and serve. <br />
<br />Hollyhttp://www.blogger.com/profile/15994110467402134989noreply@blogger.com4050 Soundview Ave, Mattituck, NY 11952, USA41.0254221 -72.535756841.0252351 -72.5360718 41.0256091 -72.5354418tag:blogger.com,1999:blog-4443019378833241353.post-53804857503794087572019-12-05T13:01:00.003-08:002022-01-15T09:07:13.576-08:00Chicken Soup from Scratch<h4 class="part-name" style="background-color: white; box-sizing: border-box; font-size: 1.08em; margin: 0px; outline: 0px; padding: 0px 0px 23px; text-transform: uppercase;"><span style="color: #ffa400; font-family: georgia, "times new roman", serif; font-size: 1.08em; font-weight: normal;">BROTH:</span></h4>
<ul class="recipe-ingredients" style="background-color: white; box-sizing: border-box; margin: 0px; outline: 0px; padding: 0px;">
<li itemprop="recipeIngredient" style="box-sizing: border-box; display: block; margin: 0px 0px 15px; outline: 0px; padding: 0px; text-align: left;"><span style="color: #2b00fe; font-family: "georgia" , "times new roman" , serif; font-size: medium;"><span class="quantity" style="box-sizing: border-box; display: inline-block; line-height: 18.6px; outline: 0px; text-align: right; vertical-align: top; width: 57px;">1</span> <span class="ingredient-name" style="box-sizing: border-box; display: inline-block; line-height: 18.6px; outline: 0px; padding-left: 5px; vertical-align: top; width: 242.688px;">chicken, 3 to 3 1/2 pounds, with skin, cut up</span></span></li>
<li itemprop="recipeIngredient" style="box-sizing: border-box; display: block; margin: 0px 0px 15px; outline: 0px; padding: 0px; text-align: left;"><span style="color: #2b00fe; font-family: "georgia" , "times new roman" , serif; font-size: medium;"><span class="quantity" style="box-sizing: border-box; display: inline-block; line-height: 18.6px; outline: 0px; text-align: right; vertical-align: top; width: 57px;">3</span> <span class="ingredient-name" style="box-sizing: border-box; display: inline-block; line-height: 18.6px; outline: 0px; padding-left: 5px; vertical-align: top; width: 242.688px;">stalks celery, with leaves, cut into chunks</span></span></li>
<li itemprop="recipeIngredient" style="box-sizing: border-box; display: block; margin: 0px 0px 15px; outline: 0px; padding: 0px; text-align: left;"><span style="color: #2b00fe; font-family: "georgia" , "times new roman" , serif; font-size: medium;"><span class="quantity" style="box-sizing: border-box; display: inline-block; line-height: 18.6px; outline: 0px; text-align: right; vertical-align: top; width: 57px;">2</span> <span class="ingredient-name" style="box-sizing: border-box; display: inline-block; line-height: 18.6px; outline: 0px; padding-left: 5px; vertical-align: top; width: 242.688px;">large carrots, cut into chunks</span></span></li>
<li itemprop="recipeIngredient" style="box-sizing: border-box; display: block; margin: 0px 0px 15px; outline: 0px; padding: 0px; text-align: left;"><span style="color: #2b00fe; font-family: "georgia" , "times new roman" , serif; font-size: medium;"><span class="quantity" style="box-sizing: border-box; display: inline-block; line-height: 18.6px; outline: 0px; text-align: right; vertical-align: top; width: 57px;">2</span> <span class="ingredient-name" style="box-sizing: border-box; display: inline-block; line-height: 18.6px; outline: 0px; padding-left: 5px; vertical-align: top; width: 242.688px;">yellow onions, peeled and halved</span></span></li>
<li itemprop="recipeIngredient" style="box-sizing: border-box; display: block; margin: 0px 0px 15px; outline: 0px; padding: 0px;"><span style="color: #2b00fe; font-family: "georgia" , "times new roman" , serif; font-size: medium;"><span class="quantity" style="box-sizing: border-box; display: inline-block; line-height: 18.6px; outline: 0px; text-align: right; vertical-align: top; width: 57px;"></span> <span class="ingredient-name" style="box-sizing: border-box; display: inline-block; line-height: 18.6px; outline: 0px; padding-left: 5px; vertical-align: top; width: 242.688px;">About 1 dozen large sprigs parsley</span></span></li>
<li itemprop="recipeIngredient" style="box-sizing: border-box; display: block; margin: 0px 0px 15px; outline: 0px; padding: 0px;"><span style="color: #2b00fe; font-family: "georgia" , "times new roman" , serif; font-size: medium;"><span class="quantity" style="box-sizing: border-box; display: inline-block; line-height: 18.6px; outline: 0px; text-align: right; vertical-align: top; width: 57px;"></span> <span class="ingredient-name" style="box-sizing: border-box; display: inline-block; line-height: 18.6px; outline: 0px; padding-left: 5px; vertical-align: top; width: 242.688px;">About 1 dozen black peppercorns</span></span></li>
<li itemprop="recipeIngredient" style="box-sizing: border-box; display: block; margin: 0px 0px 15px; outline: 0px; padding: 0px; text-align: left;"><span style="color: #2b00fe; font-family: "georgia" , "times new roman" , serif; font-size: medium;"><span class="quantity" style="box-sizing: border-box; display: inline-block; line-height: 18.6px; outline: 0px; text-align: right; vertical-align: top; width: 57px;">2</span> <span class="ingredient-name" style="box-sizing: border-box; display: inline-block; line-height: 18.6px; outline: 0px; padding-left: 5px; vertical-align: top; width: 242.688px;">bay leaves</span></span></li>
<li itemprop="recipeIngredient" style="box-sizing: border-box; display: block; margin: 0px 0px 15px; outline: 0px; padding: 0px; text-align: left;"><span style="color: #2b00fe; font-family: "georgia" , "times new roman" , serif; font-size: medium;"><span class="quantity" style="box-sizing: border-box; display: inline-block; line-height: 18.6px; outline: 0px; text-align: right; vertical-align: top; width: 57px;">2</span> <span class="ingredient-name" style="box-sizing: border-box; display: inline-block; line-height: 18.6px; outline: 0px; padding-left: 5px; vertical-align: top; width: 242.688px;">teaspoons kosher salt, more to taste</span></span></li>
</ul>
<h4 class="part-name" style="background-color: white; box-sizing: border-box; margin: 0px; outline: 0px; padding: 15px 0px 23px; text-transform: uppercase;">
<span style="color: #ffa400; font-family: "georgia" , "times new roman" , serif; font-size: medium; font-weight: normal;">TO FINISH THE SOUP:</span></h4>
<ul class="recipe-ingredients" style="background-color: white; box-sizing: border-box; margin: 0px; outline: 0px; padding: 0px;">
<li itemprop="recipeIngredient" style="box-sizing: border-box; display: block; margin: 0px 0px 15px; outline: 0px; padding: 0px; text-align: left;"><span style="color: #2b00fe; font-family: "georgia" , "times new roman" , serif; font-size: medium;"><span class="quantity" style="box-sizing: border-box; display: inline-block; line-height: 18.6px; outline: 0px; text-align: right; vertical-align: top; width: 57px;">3</span> <span class="ingredient-name" style="box-sizing: border-box; display: inline-block; line-height: 18.6px; outline: 0px; padding-left: 5px; vertical-align: top; width: 242.688px;">large carrots, peeled and cut into small dice</span></span></li>
<li itemprop="recipeIngredient" style="box-sizing: border-box; display: block; margin: 0px 0px 15px; outline: 0px; padding: 0px;"><span style="color: #2b00fe; font-family: "georgia" , "times new roman" , serif; font-size: medium;"><span class="quantity" style="box-sizing: border-box; display: inline-block; line-height: 18.6px; outline: 0px; text-align: right; vertical-align: top; width: 57px;"></span> <span class="ingredient-name" style="box-sizing: border-box; display: inline-block; line-height: 18.6px; outline: 0px; padding-left: 5px; vertical-align: top; width: 242.688px;">Kosher salt and ground black or white pepper</span></span></li>
<li itemprop="recipeIngredient" style="box-sizing: border-box; display: block; margin: 0px 0px 15px; outline: 0px; padding: 0px;"><span style="color: #2b00fe; font-family: "georgia" , "times new roman" , serif; font-size: medium;"><span class="quantity" style="box-sizing: border-box; display: inline-block; line-height: 18.6px; outline: 0px; text-align: right; vertical-align: top; width: 57px;"></span> <span class="ingredient-name" style="box-sizing: border-box; display: inline-block; line-height: 18.6px; outline: 0px; padding-left: 5px; vertical-align: top; width: 242.688px;">Egg noodles (fresh or dried)</span></span></li>
<li itemprop="recipeIngredient" style="box-sizing: border-box; display: block; margin: 0px 0px 15px; outline: 0px; padding: 0px;"><span style="color: #2b00fe; font-family: "georgia" , "times new roman" , serif; font-size: medium;"><span class="quantity" style="box-sizing: border-box; display: inline-block; line-height: 18.6px; outline: 0px; text-align: right; vertical-align: top; width: 57px;"></span> <span class="ingredient-name" style="box-sizing: border-box; display: inline-block; line-height: 18.6px; outline: 0px; padding-left: 5px; vertical-align: top; width: 242.688px;">Finely chopped herbs, such as parsley, scallions, dill or a combination</span></span></li><li itemprop="recipeIngredient" style="box-sizing: border-box; display: block; margin: 0px 0px 15px; outline: 0px; padding: 0px;"><span style="color: #2b00fe; font-family: georgia, "times new roman", serif; font-size: large;"><br /></span></li><li itemprop="recipeIngredient" style="box-sizing: border-box; display: block; margin: 0px 0px 15px; outline: 0px; padding: 0px;"><span style="color: #2b00fe; font-family: georgia, "times new roman", serif; font-size: large;">1. Place the chicken, celery, carrots, onions, parsley, peppercorns, bay leaves and salt in a large soup pot and cover with cold water by 1 inch.</span></li><li itemprop="recipeIngredient" style="box-sizing: border-box; display: block; margin: 0px 0px 15px; outline: 0px; padding: 0px;"><span style="color: #2b00fe; font-family: georgia, "times new roman", serif; font-size: large;">2. Bring to a boil over high heat, then immediately reduce the heat to very low. Adjust the heat to simmer and cook uncovered, until the chicken is very tender and falling off the bone, 1 to 1 1/2 hours.</span></li><li itemprop="recipeIngredient" style="box-sizing: border-box; display: block; margin: 0px 0px 15px; outline: 0px; padding: 0px;"><span style="color: #2b00fe; font-family: georgia, "times new roman", serif; font-size: large;">3. When cool enough to handle, use tongs to transfer chicken from the pot to a container. Taste the broth and continue to simmer it until it is concentrated and tasty. Strain broth into a separate container. </span></li><li itemprop="recipeIngredient" style="box-sizing: border-box; display: block; margin: 0px 0px 15px; outline: 0px; padding: 0px;"><span style="color: #2b00fe; font-family: georgia, "times new roman", serif; font-size: large;">4. Refrigerate chicken pieces and broth separately for at least 8 hours (or up to 3 days)</span></li><li itemprop="recipeIngredient" style="box-sizing: border-box; display: block; margin: 0px 0px 15px; outline: 0px; padding: 0px;"><span style="color: #2b00fe; font-family: georgia, "times new roman", serif; font-size: large;">5. When ready to finish the soup, use your fingers to separate chicken breast meat from bones and skin. Discard bones and skin. Use two forks to pull the breast meat apart into soft chunks, or use a knife and cut into bite-size pieces. Reserve dark meat for another use.</span></li><li itemprop="recipeIngredient" style="box-sizing: border-box; display: block; margin: 0px 0px 15px; outline: 0px; padding: 0px;"><span style="color: #2b00fe; font-family: georgia, "times new roman", serif; font-size: large;">6. Skim chicken fat from top of broth. </span><span style="background-color: transparent; color: #2b00fe; font-family: georgia, "times new roman", serif; font-size: large;">Pour broth into pot with carrots and heat to a simmer. Add noodles and simmer until heated through, soft and plumped with chicken broth. Add the breast meat, then taste broth and add salt and pepper to taste. For best flavor, soup should have a few golden droplets of fat on top; if needed, add some chicken fat one teaspoon at a time.</span></li><li itemprop="recipeIngredient" style="box-sizing: border-box; display: block; margin: 0px 0px 15px; outline: 0px; padding: 0px;"><span style="color: #2b00fe; font-family: georgia, "times new roman", serif; font-size: large;">Serve immediately, sprinkling each serving with herbs.</span></li></ul>
Hollyhttp://www.blogger.com/profile/15994110467402134989noreply@blogger.com4050 Soundview Ave, Mattituck, NY 11952, USA41.0254221 -72.535756841.0252351 -72.5360718 41.0256091 -72.5354418tag:blogger.com,1999:blog-4443019378833241353.post-390683610227609852019-10-16T13:24:00.000-07:002019-10-16T13:24:19.130-07:00Alabama-style White Barbecue SauceThis barbecue sauce uses mayo as a base and combines horseradish, vinegar and lemon for a bright pop of flavor. Use this sauce on drumsticks and wings from the grill or oven.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxqcKZX4XhOa7ihy6McmTQt63Z0HpNkI7b9sIp8q6RBFZit4KmG3Il77D-9mQ-PBaAtDIJEK9rXEGFSE764wDJj-m3OYqJX82tPARKQwZ-zO6ylitucsbN4wCu2_-uifIXszjXdvcp9qo_/s1600/white+barbecue+sauce.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="194" data-original-width="259" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxqcKZX4XhOa7ihy6McmTQt63Z0HpNkI7b9sIp8q6RBFZit4KmG3Il77D-9mQ-PBaAtDIJEK9rXEGFSE764wDJj-m3OYqJX82tPARKQwZ-zO6ylitucsbN4wCu2_-uifIXszjXdvcp9qo_/s1600/white+barbecue+sauce.jpg" /></a></div>
<br />
<br />
1/2 cup mayonnaise<br />
1/4 cup apple cider vinegar<br />
2 tablespoons prepared horseradish<br />
1 tablespoon lemon juice<br />
3/4 teaspoon sugar<br />
3/4 teaspoon salt<br />
1/2 teaspoon black pepper<br />
<br />
In a medium bowl, whisk all ingredients together until smooth. Refrigerate up to 2 weeks. Hollyhttp://www.blogger.com/profile/15994110467402134989noreply@blogger.com4050 Soundview Ave, Mattituck, NY 11952, USA41.0254221 -72.535756841.0252351 -72.5360718 41.0256091 -72.5354418tag:blogger.com,1999:blog-4443019378833241353.post-39321947338442464102019-08-12T13:38:00.000-07:002019-08-12T13:38:04.779-07:00Authentic Jerk Chicken <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBkfDoLkQtw6MfUXP-2Ac1AXlDIHdfB9I1HBBEqLegCxOASwiVr5X6EZncxQ_VjxstJViDppiCyNdmF3fuhYHp7RGuY_azHxjJs2wxIcr-dLI04MAcVOsPye4qlJUYMDqbbQjldQFiIjtJ/s1600/miss-ollies-jerk-chicken.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="1280" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBkfDoLkQtw6MfUXP-2Ac1AXlDIHdfB9I1HBBEqLegCxOASwiVr5X6EZncxQ_VjxstJViDppiCyNdmF3fuhYHp7RGuY_azHxjJs2wxIcr-dLI04MAcVOsPye4qlJUYMDqbbQjldQFiIjtJ/s320/miss-ollies-jerk-chicken.jpg" width="320" /></a></div>
<br />
8 pieces of drumsticks, wings and thighs<br />
2 tablespoons of Browder's JERK Dry Rub<br />
3/4 cup of malt vinegar (or white vinegar)<br />
3/4 cup soy sauce<br />
2 tablespoons of Jamaican rum<br />
vegetable oil for grilling<br />
<br />
1. Blend dry rub with vinegar, soy sauce and rum, then pour over chicken. Turn several times to coat, then cover and refrigerate for at least 2 hours and up to 1 day.<br />
<br />
2. Remove chicken from marinade, wiping off excess, and let it come to room temperature (about 30 minutes).<br />
<br />
3. Prepare grill and lightly brush grate with oil. Place chicken on hottest part of grill, skin side down, turning halfway through until slightly charred, about 5-10 minutes.<br />
<br />
4. Move chicken to cooler part of grill and continue cooking, turning several times, for 20-25 minutes. (Thermometer inserted into the thickest part of chicken should read 165 degrees.)<br />
<br />
5. Transfer chicken to a platter and rest 10 minutes before serving. <br />
<br />Hollyhttp://www.blogger.com/profile/15994110467402134989noreply@blogger.com4050 Soundview Ave, Mattituck, NY 11952, USA41.0254221 -72.535756841.0252351 -72.5360718 41.0256091 -72.5354418