tag:blogger.com,1999:blog-16422186616262901822024-03-12T22:18:10.882-04:00Florida FoodieMy husband and I love food. Why we are not working in food somewhere, somehow I don't know. So we console ourselves by eating, cooking, talking and writing about food. This is our new blog to get all those musings down...Clare and Garyhttp://www.blogger.com/profile/16231901067354703823noreply@blogger.comBlogger43125tag:blogger.com,1999:blog-1642218661626290182.post-48319432775205851572013-11-03T13:44:00.002-05:002013-11-03T13:44:41.162-05:00Piña Colada Stuffed French Toast<br />
We were out for breakfast at <a href="http://www.kekesbreakfastcafe.com/home.html" target="_blank">Kiki's in Clermont</a> yesterday (you should go, it's yummy!) and I spotted Piña Colada Stuffed French Toast on the menu....(mouth salivates!)... well I didn't order it yesterday, but I decided we would have it for breakfast this morning... enjoy!<br />
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Loaf of Challah Bread<br />
8oz Plain Cream Cheese softened<br />
1 small can of crushed pineapple<br />
1/2 cup of sweetened coconut<br />
Half & Half or Milk and one egg<br />
1/2 teaspoon Vanilla Extract<br />
Powdered Sugar & Maple Syrup to serve<br />
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Butter to cook / Hot plate / Griddle or Frying Pan<br />
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Drain the pineapple (you can reserve the juice if you wanted to make some optional pineapple caramel to drizzle - I did, but we decided it was not necessary!)<br />
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Combine pineapple, cream cheese and coconut<br />
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Slice bread into 3/4" thick slices and spread one side with the cream cheese mixture and sandwich together</div>
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Whisk the egg with 1 cup of half & half</div>
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Heat butter on electric griddle (in frying plan)</div>
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Soak each side of sandwich and add to griddle</div>
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Brown each side</div>
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Sprinkle with powdered sugar and serve with maple syrup.</div>
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Enjoy!!!<br />
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Check out the recipe sectionClare and Garyhttp://www.blogger.com/profile/16231901067354703823noreply@blogger.com0tag:blogger.com,1999:blog-1642218661626290182.post-69278831232622417602012-01-29T17:32:00.003-05:002012-01-29T17:33:10.975-05:00Bacon & Spinach PastaWe have an enormous amount of Bacon at our house .. you can read why <span style="font-size: large;"><a href="http://www.thesavvysquirrel.com/2012/01/29/zaycon-foods-bacon-and-a-delicious-pasta-dish/" target="_blank"><b>here</b></a>.</span>. so I've been trying to make up new recipes to consume.!!!<br />
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This is a really tasty take on pasta, that isn't Italian sauce based.<br />
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For two of us…<br />
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<b><span style="color: #274e13;">7 slices of bacon sliced into inch pieces</span></b><br />
<b><span style="color: #274e13;">10 kalamata olives chopped</span></b><br />
<b><span style="color: #274e13;">8 sweet cherry bomb peppers chopped</span></b><br />
<b><span style="color: #274e13;">3 garlic cloves chopped</span></b><br />
<b><span style="color: #274e13;">1 Muir Glen chopped tomatoes,no salt added, drained</span></b><br />
<b><span style="color: #274e13;">1/2 bag of baby spinach</span></b><br />
<b><span style="color: #274e13;">Salt (not needed) & cracked black pepper to taste</span></b><br />
<b><span style="color: #274e13;">Penne Pasta</span></b><br />
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<i><span style="color: #274e13;">Cook the bacon off and reserve to one side, discard the bacon fat and add a little olive oil to the same frying pan.</span></i><br />
<i><span style="color: #274e13;">At a medium to low temperature cook the garlic for about a minute and then add the tomatoes, peppers and olives</span></i><br />
<i><span style="color: #274e13;">Cook for about 5 minutes until the juice from the tomatoes is absorbed. At the same time cook your pasta in some salted water</span></i><br />
<i><span style="color: #274e13;">Add the bag of baby spinach and the bacon back to the pan. Cook down until the spinach is fully wilted.</span></i><br />
<i><span style="color: #274e13;">Season with salt (I din’t think it needed with the olives & bacon) and pepper</span></i><br />
<i><span style="color: #274e13;">Add the cooked drained pasta to the pan and combine</span></i><br />
<i><span style="color: #274e13;">We had with some grated cheddar cheese and it was delicious!</span></i><br />
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<br />Clare and Garyhttp://www.blogger.com/profile/16231901067354703823noreply@blogger.com1tag:blogger.com,1999:blog-1642218661626290182.post-8577839881248990472011-04-24T09:10:00.000-04:002011-04-24T09:10:22.943-04:00Hot Italian GiardinieraMy husband has developed an unhealthy appetite for Hot Italian Giardiniera..<br />
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<span class="Apple-style-span" style="font-family: Verdana, Geneva, Arial, Helvetica, sans-serif; font-size: 13px;">It's great if your looking for something spicy to top your spaghetti, pizza, beef sandwich or Italian sausage. If your not familiar with giardiniera, it’s tons of chopped vegetables marinated together with olive oil and vinegar.</span><span class="Apple-style-span" style="font-family: Verdana, Geneva, Arial, Helvetica, sans-serif; font-size: 13px;"> </span><br />
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It's not easy to come by down here in sunny Florida, and the nearest place we've found it is 30 mins to drive, so I thought I'd give it a go...<br />
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I upped the quantities a touch, but I've posted the original recipe here...<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-2aZ27EpUzO8/TbQhGe_L7wI/AAAAAAAAB1E/-KVfubstcKg/s1600/DSC00456.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/-2aZ27EpUzO8/TbQhGe_L7wI/AAAAAAAAB1E/-KVfubstcKg/s400/DSC00456.JPG" width="400" /></a></div><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-U6J8nKOVScU/TbQhHuObEyI/AAAAAAAAB1M/cUWeZN1vgFA/s1600/DSC00458.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://4.bp.blogspot.com/-U6J8nKOVScU/TbQhHuObEyI/AAAAAAAAB1M/cUWeZN1vgFA/s400/DSC00458.JPG" width="300" /></a></div>Its good for 30 days in the fridge...<br />
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This recipe is from <a href="http://allrecipes.com//Recipe/hot-italian-giardiniera/Detail.aspx">All Recipes.com</a><br />
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<div class="ingredients" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 10px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><h3 style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; color: #7a7a7a; font-size: 14px; margin-bottom: 10px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">Ingredients</h3><ul style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><li class="plaincharacterwrap ingredient" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; word-wrap: break-word;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">2 green bell peppers, diced</span></li>
<li class="plaincharacterwrap ingredient" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; word-wrap: break-word;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">2 red bell peppers, diced</span></li>
<li class="plaincharacterwrap ingredient" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; word-wrap: break-word;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">8 fresh jalapeno peppers, sliced</span></li>
<li class="plaincharacterwrap ingredient" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; word-wrap: break-word;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 celery stalk, diced</span></li>
<li class="plaincharacterwrap ingredient" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; word-wrap: break-word;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 medium carrot, diced</span></li>
<li class="plaincharacterwrap ingredient" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; word-wrap: break-word;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 small onion, chopped</span></li>
<li class="plaincharacterwrap ingredient" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; word-wrap: break-word;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1/2 cup fresh cauliflower florets</span></li>
<li class="plaincharacterwrap ingredient" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; word-wrap: break-word;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1/2 cup salt</span></li>
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<li class="plaincharacterwrap ingredient" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; word-wrap: break-word;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">2 cloves garlic, finely chopped</span></li>
<li class="plaincharacterwrap ingredient" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; word-wrap: break-word;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 tablespoon dried oregano</span></li>
<li class="plaincharacterwrap ingredient" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; word-wrap: break-word;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 teaspoon red pepper flakes</span></li>
<li class="plaincharacterwrap ingredient" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; word-wrap: break-word;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1/2 teaspoon black pepper</span></li>
<li class="plaincharacterwrap ingredient" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; word-wrap: break-word;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 (5 ounce) jar pimento-stuffed green olives, chopped</span></li>
<li class="plaincharacterwrap ingredient" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; word-wrap: break-word;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 cup white vinegar</span></li>
<li class="plaincharacterwrap ingredient" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; word-wrap: break-word;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 cup olive oil</span></li>
</ul></div><div style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-color: rgb(204, 204, 204); border-top-style: dotted; border-top-width: 1px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 20px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; width: 300px;"></div><div class="directions" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 10px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><h3 style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; color: #7a7a7a; margin-bottom: 10px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: small;">Directions</span></h3><ol style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; list-style-image: initial; list-style-position: initial; list-style-type: decimal; margin-bottom: 0px; margin-left: 16px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 16px; padding-right: 0px; padding-top: 0px;"><li style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="plaincharacterwrap break" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-family: Arial, Helvetica, sans-serif; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; word-wrap: break-word;">Place into a bowl the green and red peppers, jalapenos, celery, carrots, onion, and cauliflower. Stir in salt, and fill with enough cold water to cover. Place plastic wrap or aluminum foil over the bowl, and refrigerate overnight.</span></li>
<li style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="plaincharacterwrap break" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-family: Arial, Helvetica, sans-serif; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; word-wrap: break-word;">The next day, drain salty water, and rinse vegetables. In a bowl, mix together garlic, oregano, red pepper flakes, black pepper, and olives. Pour in vinegar and olive oil, and mix well. Combine with vegetable mixture, cover, and refrigerate for 2 days before using.</span></li>
</ol></div><br />
<br />
Check out the recipe sectionClare and Garyhttp://www.blogger.com/profile/16231901067354703823noreply@blogger.com1tag:blogger.com,1999:blog-1642218661626290182.post-69890281821083603592010-12-02T16:36:00.001-05:002010-12-02T16:39:04.423-05:00Lemon & Ginger MarmaladeYou may remember that <a href="http://floridafoodie.blogspot.com/2009/12/mango-jalapeno-chutney.html">last year</a> I was busy making all types of chutneys and jams around Christmas. They went over as fantastic gifts and so I'm re-channeling my Martha and out comes the canning equipment!<br />
<br />
We have a Meyer Lemon tree now, and this year have 40 lemons to use up. They are large and slighly sweeter than shop lemons and make perfect marlmalade.<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_h_DX7fYpCR4/TPgR5J9GgtI/AAAAAAAABXM/wreoRmWxiIo/s1600/PC020015.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" ox="true" src="http://3.bp.blogspot.com/_h_DX7fYpCR4/TPgR5J9GgtI/AAAAAAAABXM/wreoRmWxiIo/s320/PC020015.JPG" width="320" /></a></div><br />
This recipe was from Fine Cooking Magazine.. and very delicious it is too<br />
<br />
This golden-hued marmalade is right at home on toast, but it's also divine stirred into plain yogurt or dolloped on coconut ice cream. Find pectin where canning supplies are sold--try supermarkets or hardware stores--or online at canningpantry.com.<br />
<br />
<br />
Servings: 5-1/2 to 6 cups<br />
<br />
1-1/2 to 2 pounds lemons (6 to 8 medium) <br />
<br />
1/2 cup finely chopped fresh ginger <br />
<br />
One 1-3/4 - ounce package powdered pectin <br />
<br />
6-1/2 cups granulated sugar <br />
<br />
<span style="font-size: large;">Directions</span><br />
<br />
1. Peel the zest from the lemons with a vegetable peeler, avoiding as much of the white pith as possible. Slice the zest strips crosswise very thinly at an angle to make strips about 1/16 inch wide by 1 inch long--you'll need 1 cup of zest strips. Put the zest in a 4-quart (or larger) saucepan. <br />
2. Trim the ends from the zested lemons to expose the flesh. With one cut side down on the cutting board, trim the pith off the lemon all the way around and discard the pith. Quarter the lemons lengthwise and remove any visible membranes and seeds. Slice the wedges crosswise 1/4 inch thick-you'll need about 1-1/2 cups. <br />
3. Add the sliced lemons, ginger, and 2 cups water to the lemon zest. Bring to a boil over medium-high heat, adjust the heat to maintain a simmer, and cook until the zest is soft and the membranes start to break down, 6 to 8 minutes. <br />
4. Whisk the pectin into the mixture. Increase the heat to high, add the sugar, and bring to a boil, whisking constantly to smooth lumps. Boil vigorously for 1 minute, whisking constantly (move the pan off the burner momentarily if it threatens to boil over). Remove the pan from the heat and let sit undisturbed for 5 minutes. 5. Skim any foam and seeds off the surface of the marmalade. Stir gently to redistribute the solids. Transfer the marmalade to heatproof storage containers, let cool to room temperature, and then refrigerate for up to 1 month. <br />
6. For longer storage at room temperature, can the marmalade. See the canning directions below. <br />
<br />
To can the marmalade:<br />
<br />
Transfer the hot marmalade to clean, hot canning jars, leaving 1/2 inch of headspace in each jar, and wipe the edges clean with a paper towel. Screw the lids on tightly. Put the jars in a large pot of water fitted with a rack insert. The water should completely cover the jars by at least 2 inches. Return the jars to the pot of water and make sure the water covers them by at least 2 inches. Boil, covered, for 10 minutes. Use tongs to remove the jars; let them cool undisturbed on the counter. You should hear a popping sound as the jars cool, indicating that the vacuum seals have worked. <br />
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Check out the recipe sectionClare and Garyhttp://www.blogger.com/profile/16231901067354703823noreply@blogger.com2tag:blogger.com,1999:blog-1642218661626290182.post-82025951729843469022010-06-20T20:57:00.000-04:002010-06-20T20:57:25.761-04:00Chew Restaurant, Jacksonville..<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="http://4.bp.blogspot.com/_h_DX7fYpCR4/TBts3YAxPHI/AAAAAAAABRc/aBWD_sGRFpI/s1600/cheworange.gif" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" qu="true" src="http://4.bp.blogspot.com/_h_DX7fYpCR4/TBts3YAxPHI/AAAAAAAABRc/aBWD_sGRFpI/s1600/cheworange.gif" /></a> </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">So our time in the <span class="goog-spellcheck-word">JAX</span> is nearly up and I will miss all the great restaurants here, and tonight we tried <a href="http://www.chewrestaurant.com/">CHEW</a>. It's been a favourite of my husband for lunch since he has been working in the city, but we've never made it out there for dinner.</div><br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">So a 8.30pm dinner date it was, and as we are also out with work colleagues tomorrow night we agreed my drinking night and his tomorrow :-)</div><br />
Their mantra: <br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><em><span style="color: #674ea7; font-family: "Helvetica Neue", Arial, Helvetica, sans-serif; font-size: x-small;"><strong>At Chew Restaurant, we believe everyone deserves great food at a reasonable price, attentive service, and thoughtful surroundings. We pride ourselves on craftsmanship and attention to detail in everything we do. We use the highest quality products available – made in-house, sourced locally, or from all over the world. We work hard to make sure you get a great meal, prepared and served by people with a passion for food, in an environment designed to make you feel welcome.</strong></span></em></div><br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="color: black; font-family: Arial;">Sounds good...and after having a delicious lunch there once I was really looking forward to it..</span></div><br />
<span style="font-family: Arial;">Super cute from the outside...</span><br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
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<tr><td class="tr-caption" style="text-align: center;">Nice exterior a Chew</td></tr>
</tbody></table><br />
We ordered a bottle of red and perused the menu... ooh too many delicious things to choose from, but we went for<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_h_DX7fYpCR4/TB62VBH2CBI/AAAAAAAABRk/jJRghefIM6g/s1600/belly.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" qu="true" src="http://1.bp.blogspot.com/_h_DX7fYpCR4/TB62VBH2CBI/AAAAAAAABRk/jJRghefIM6g/s1600/belly.JPG" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_h_DX7fYpCR4/TB62aGsS7TI/AAAAAAAABRs/kbfLvnS2IM8/s1600/goat.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="67" qu="true" src="http://3.bp.blogspot.com/_h_DX7fYpCR4/TB62aGsS7TI/AAAAAAAABRs/kbfLvnS2IM8/s320/goat.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">and then we both had... (only 'cause I'd seen it on the Food Network earlier in the day!!)</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_h_DX7fYpCR4/TB62bApakuI/AAAAAAAABRw/oW6RbzmRACc/s1600/hanger.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="63" qu="true" src="http://2.bp.blogspot.com/_h_DX7fYpCR4/TB62bApakuI/AAAAAAAABRw/oW6RbzmRACc/s320/hanger.JPG" width="320" /></a></div><br />
Well it was all fabulous. Hubbies pork was to die for, melted in your mouth and left you wanting to lick the plate. My goats cheese was so creamy that I had to ask the kitchen the name of it to see if I could track it down for myself.<br />
The hanger steak was a revelation. If you've never had it then only order rare or medium rare as anything more and it becomes chewy..ours rare was meaty deliciousness... and my mouth is watering at the thought of that garlic <span class="goog-spellcheck-word">aioli</span>!<br />
We sheared a home made <span class="goog-spellcheck-word">churro</span> dipped in heavenly dark chocolate for dessert and wondered why the place wasn't busier... they are rammed at lunchtimes...<br />
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Recommended and sad we never tried it earlier... Chew was amazing!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_h_DX7fYpCR4/TB62Zrr97cI/AAAAAAAABRo/wBGWfkByXPE/s1600/Chew.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" qu="true" src="http://2.bp.blogspot.com/_h_DX7fYpCR4/TB62Zrr97cI/AAAAAAAABRo/wBGWfkByXPE/s320/Chew.jpg" width="320" /></a></div>Clare and Garyhttp://www.blogger.com/profile/16231901067354703823noreply@blogger.com0tag:blogger.com,1999:blog-1642218661626290182.post-83183939225377973842010-04-26T13:44:00.000-04:002010-04-26T13:44:59.818-04:00Bowl of Pho - Restaurant ReviewLast night we had been to the theatre and decided that we wanted something quick and easy for dinner. I suggested 'Bowl of Pho'. Its a Vietnamese Noodle soup restaurant 5 mins form our house. <br />
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<br />
We've been multiple times before and it never lets us down.<br />
<br />
What we like<br />
<ol><li>Its clean and fresh looking inside</li>
<li>The menu is extensive and great value (entrees $6.50 - $11!)</li>
<li>Its frequented by Vietnamese (great sign)</li>
<li>Food comes super quick</li>
<li>Food is always fresh and delicious</li>
<li>They have bubble tea (For the first-timers, ordering a Bubble Tea can be an event. The tea is likely to be in pastel colors of pink, green or yellow. The unique ingredient of Bubble Tea is the tapioca pearls . About the size of pearls or small marbles, they have a consistency like gummy candy (soft and chewy). Being heavier than the drink they tend to always stay near the bottom of the glass. These drinks are usually served in large see-through plastic containers with an extra-wide straw to sip these jumbo pearls. Just sucking on the translucent straw creates a show, with pearls floating up in succession)</li>
</ol>Husband had a 'PHO' the big bowl of soup and I had a noodel dish with their delicious pork. It was, as ususal delicious, and with a shrimp appetiser and pineapple bubble tea for me the check was only $26 -can't beat the value really.<br />
<br />
Please go - the menu is in English, and I guarantee you will love it.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_h_DX7fYpCR4/S9XPD7mNDPI/AAAAAAAABNU/VtjNz3h6T-c/s1600/l.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="258" src="http://1.bp.blogspot.com/_h_DX7fYpCR4/S9XPD7mNDPI/AAAAAAAABNU/VtjNz3h6T-c/s320/l.jpg" tt="true" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/_h_DX7fYpCR4/S9XPE32M9QI/AAAAAAAABNY/m4J3LRe5P5s/s1600/2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://2.bp.blogspot.com/_h_DX7fYpCR4/S9XPE32M9QI/AAAAAAAABNY/m4J3LRe5P5s/s320/2.jpg" tt="true" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">A bowl of Pho</td></tr>
</tbody></table>Clare and Garyhttp://www.blogger.com/profile/16231901067354703823noreply@blogger.com3tag:blogger.com,1999:blog-1642218661626290182.post-30223533800919126942010-04-22T13:09:00.000-04:002010-04-22T13:09:56.720-04:00Tex Mex Fiesta!Being married to an American I have been able to pinch a few recipes from my husband. It would be fair the claim them as my own, but I do always help when we are having a Tex Mex night for our friends…and I’m always in charge of the Honeymoon Cocktails!!!!<br />
<br />
<br />
Serves 4 people<br />
Preparation Time 1 ½ Hours<br />
Cooking Time 40 mins<br />
<br />
Buy two bags of tortilla chips, any flavor it's up to you!<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_h_DX7fYpCR4/S9CBASrRyaI/AAAAAAAABLo/36YxvfWS8_M/s1600/menu011.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/_h_DX7fYpCR4/S9CBASrRyaI/AAAAAAAABLo/36YxvfWS8_M/s320/menu011.jpg" width="320" wt="true" /></a></div><br />
<span style="font-size: large;">Summer Salsa</span><br />
<br />
Ok so this is a lot of chopping but I could eat a whole bowl of this myself..and it’s healthy to. You could serve this on the side with some grilled chicken or pork…it would work equally well.<br />
<br />
5 tomatoes – peeled, seeded <br />
1 mango – peeled, stoned <br />
¼ galia or cantaloupe melon<br />
½ red bell pepper <br />
½ green bell pepper<br />
½ large red onion <br />
Zest and juice of 1 lime<br />
2 garlic cloves grated<br />
30g pickled jalepenos<br />
2 roasted green chillies – peeled, seeded <br />
Handful of chopped coriander<br />
<br />
Cut all the ingredients into a small dice and combine into a large bowl.<br />
Add the zest and juice of the lime<br />
Transfer to a serving dish and refrigerate for at least 1 hour<br />
Test and season with salt and pepper if necessary<br />
Refrigerate until ready to eat<br />
<br />
<span style="font-size: large;">Gorgeous Guacamole</span><br />
<br />
<br />
Really fresh, this tastes nothing like the over produced store bought guacamole…<br />
<br />
3 large ripe avocados<br />
½ large red onion – finely diced<br />
2 plum tomatoes – skinned, seeded and chopped<br />
1 green chilli, roasted, skinned, deseeded and chopped<br />
10g of pickled jalepenos chopped<br />
Handful of coriander leaves finely chopped<br />
2 clove of garlic minced / grated<br />
Juice of 1 lime<br />
Zest of 2 limes<br />
Salt and ground pepper to taste<br />
<br />
1. Stone and mash the avocado in a mixing bowl<br />
2. Fold in gently the other ingredients<br />
3. Season and transfer to serving dish<br />
4. Refrigerate until ready to eat<br />
<br />
<span style="font-size: large;">Beans, Beans and More Beans Dip</span><br />
<br />
Really simple these beans will have you dipping over and over again…but remember to leave room for your enchiladas!!!!<br />
<br />
225g Red Kidney Beans, drained<br />
1 medium yellow onion finely chopped<br />
1 tablespoon of butter<br />
2 garlic clove minced<br />
1 teaspoon ground cumin<br />
1 handful of finely chopped coriander<br />
120g cheddar cheese grated<br />
Salt & Pepper<br />
<br />
1. Soften the onions in 1/2 the butter in a large non stick frying pan.<br />
2. Add beans and mash with a potato masher in with the onions.<br />
3. Add cumin, salt and pepper and cook beans down until they take on a ‘mushy’ appearance<br />
4. Add cheese and melt into beans.<br />
5. Lastly add coriander and serve hot.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_h_DX7fYpCR4/S9CCormiu6I/AAAAAAAABLs/Qonb81XLoo8/s1600/menu027.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/_h_DX7fYpCR4/S9CCormiu6I/AAAAAAAABLs/Qonb81XLoo8/s320/menu027.jpg" width="320" wt="true" /></a></div><br />
<span style="font-size: large;">Jody’s Enchiladas</span><br />
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<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">These have been hit every time we’ve served them..in fact our friends ask us if they are having the tex-mex night when we throw dinner parties because they love it so much!!!</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">8 boneless chicken thighs – used breast if you can’t get thighs</div><br />
For the marinade<br />
6 limes zest and juice<br />
1 lemon zest and juice<br />
1 tablespoon of ground cumin<br />
3 garlic cloves grated<br />
Ground black pepper<br />
Handful of chopped coriander<br />
Salt<br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">For the filling</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1 red bell pepper sliced</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1 yellow bell pepper sliced</div>1 green bell pepper sliced<br />
1 large yellow onion sliced<br />
2 garlic cloves grated<br />
2 x 295g condensed cream of chicken soup <br />
12 Flour Tortillas<br />
225ml Fresh Soured Cream <br />
230g mixed cheese (Monterey Jack and Cheddar is a good mix)<br />
50g Green pickled Jalapeno Peppers chopped<br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1 roasted green chilli, skinned, deseeded and chopped</div>1 roasted red chilli, skinned, deseeded and chopped<br />
Olive Oil<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_h_DX7fYpCR4/S9CCpkAt5LI/AAAAAAAABLw/OLqmcTK-a1U/s1600/menu036.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/_h_DX7fYpCR4/S9CCpkAt5LI/AAAAAAAABLw/OLqmcTK-a1U/s320/menu036.jpg" width="320" wt="true" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
1. Marinade the chicken thighs in all the marinade ingredients for at least 2 hours.</div>2. Heat a grill pan and char grill the chicken, reserving the marinade – you don’t need to cook it fully it will be finished in the sauce later.<br />
3. Heat the oven to 350 deg F.<br />
4. Take the chicken and shred into small pieces. Reserve to one side.<br />
5. In a frying pan heat a little olive oil. Fry the peppers, garlic, and onion until they begin to soften.<br />
6. Add the chicken back to the pan with the marinade and roasted chilli and continue to cook until marinade is very hot – remember this has had raw chicken in it.<br />
7. Take off heat and put to one side<br />
8. In a large mixing bowl combine the soured cream, soup, pickled jalepenos, <br />
9. In a large oblong casserole dish put a little of the sauce and spread over base.<br />
10. Lay a tortilla out and smear a layer of sauce, put a line of the chicken mixture and a little cheese and then roll up and place in casserole dish. Repeat until casserole full. Cover the enchiladas with the rest of the sauce and cover with cheese.<br />
11. Place in the oven for approx 30 mins until top is golden and melted.<br />
<br />
<span style="font-size: large;">Honeymoon Cocktail</span><br />
<br />
We were lucky to be able to take our honeymoon at Villa Casa Bella in St Thomas in the USVI. I made this cocktail in ‘large’ quantities to drink by the pool…we rarely left the villa!!!!<br />
<br />
200ml tequila<br />
140ml triple sec or contreau<br />
1 litre of tropical juice<br />
Lots of ice<br />
<br />
<br />
Combine all the ingredients in a large jug, stir, pour and drink….make sure you have another litre of juice for a second round!!!Clare and Garyhttp://www.blogger.com/profile/16231901067354703823noreply@blogger.com0tag:blogger.com,1999:blog-1642218661626290182.post-68823754252470895922010-01-31T21:08:00.001-05:002010-01-31T21:08:57.630-05:00Broccoli & Stilton Soup<span style="font-family: Verdana, sans-serif;">Have you noticed that I'm on a soup making frenzy at the moment.. really tasty and super easy! jazz it up with some chopped crispy bacon (according to my husband everything is better with bacon!!!)</span><br />
<span style="font-family: Verdana, sans-serif;"><br />
</span><br />
<span style="font-family: Verdana, sans-serif;">Enjoy!</span><br />
<span style="font-family: Verdana, sans-serif;">Serves 4 people</span><br />
<span style="font-family: Verdana, sans-serif;">Preparation Time 10 mins</span><br />
<span style="font-family: Verdana, sans-serif;">Cooking Time 30 mins</span><br />
<span style="font-family: Verdana, sans-serif;"><br />
</span><br />
<span style="font-family: Verdana, sans-serif;"><strong>Ingredients</strong></span><br />
<span style="font-family: Verdana, sans-serif;"><br />
</span><br />
<span style="font-family: Verdana, sans-serif;">3 Shallots finely chopped</span><br />
<span style="font-family: Verdana, sans-serif;">1 garlic clove minced</span><br />
<span style="font-family: Verdana, sans-serif;">1 tbsp butter</span><br />
<span style="font-family: Verdana, sans-serif;">2 courgettes, cubed</span><br />
<span style="font-family: Verdana, sans-serif;">450g (1lb) broccoli florets</span><br />
<span style="font-family: Verdana, sans-serif;">1 chicken or vegetable stock cube</span><br />
<span style="font-family: Verdana, sans-serif;">500ml (2 cups) water</span><br />
<span style="font-family: Verdana, sans-serif;">125g (1/4 lb)stilton</span><br />
<span style="font-family: Verdana, sans-serif;">Salt & Pepper</span><br />
<span style="font-family: Verdana, sans-serif;">4 tbsp Double cream</span><br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_h_DX7fYpCR4/S2Y3iA3HNrI/AAAAAAAABCk/aC7WpJyM8mU/s1600-h/soup.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="311" kt="true" src="http://4.bp.blogspot.com/_h_DX7fYpCR4/S2Y3iA3HNrI/AAAAAAAABCk/aC7WpJyM8mU/s400/soup.jpg" width="400" /></a></div><br />
<span style="font-family: Verdana, sans-serif;"> </span><span style="font-family: Verdana, sans-serif;">1. Cook the courgette in the butter with the garlic. When courgette starts to soften add the broccoli florets and cover.</span><br />
<span style="font-family: Verdana, sans-serif;">2. Make up the chicken or vegetable stock and add to the saucepan.</span><br />
<span style="font-family: Verdana, sans-serif;">3. Cook until broccoli is soft then either transfer to liquidiser or use a hand blender.</span><br />
<span style="font-family: Verdana, sans-serif;">4. Return blended soup back to heat. </span><br />
<span style="font-family: Verdana, sans-serif;">5. Crumble Stilton into soup, melting through</span><br />
<span style="font-family: Verdana, sans-serif;">6. Serve with a swirl of cream</span>Clare and Garyhttp://www.blogger.com/profile/16231901067354703823noreply@blogger.com0tag:blogger.com,1999:blog-1642218661626290182.post-58812331350091047572010-01-14T16:38:00.000-05:002010-01-14T16:38:23.747-05:00Broccoli & Cheddar Soup<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_h_DX7fYpCR4/S0-Os26-tPI/AAAAAAAAA-U/LQpILH6Y2YI/s1600-h/P1120068.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ps="true" src="http://3.bp.blogspot.com/_h_DX7fYpCR4/S0-Os26-tPI/AAAAAAAAA-U/LQpILH6Y2YI/s400/P1120068.JPG" /></a><br />
</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><span style="font-family: Verdana, sans-serif;">I was in a 'couldn't be bothered mood' today. Couldn't be bothered to do the ironing, couldn't be bothered to put any make up on, didn't even make the bed until half an hour ago...really I wasn't in the mood to even chew anything for dinner.... So what can I make for dinner that I wouldn't have to chew? Well the easy answer would be to nip to Panera, 5 mins away, and buy some broccoli & cheddar soup... but hold on a minute, surely I can knock some up and maybe enough for the freezer too... On checking the fridge I had most of the ingredients...so here is my broccoli & cheddar soup. </span><br />
<span style="font-family: Verdana, sans-serif;">I've tried to keep the calories to a minimum except for the cheese - in the end it is <strong>cheddar</strong> & broccoli<strong> </strong>!!Enjoy!</span><br />
<br />
<span style="font-family: Verdana, sans-serif;">Serves 6-8 people</span><br />
<br />
<span style="font-family: Verdana, sans-serif;">Ingredients</span><br />
<ul><li><span style="font-family: Verdana, sans-serif;">2 tablespoons butter</span></li>
<li><span style="font-family: Verdana, sans-serif;">1 medium onion, finely diced</span></li>
<li><span style="font-family: Verdana, sans-serif;">2 cloves or garlic, finely chopped</span></li>
<li><span style="font-family: Verdana, sans-serif;">1/2 teaspoon ground white pepper</span></li>
<li><span style="font-family: Verdana, sans-serif;">1 teaspoon garlic powder</span></li>
<li><span style="font-family: Verdana, sans-serif;">1 teaspoon onion powder</span></li>
<li><span style="font-family: Verdana, sans-serif;">1lb small chopped broccoli -you can use stalk and florets</span></li>
<li><span style="font-family: Verdana, sans-serif;">4 cups of chicken broth (low sodium, fat free)</span></li>
<li><span style="font-family: Verdana, sans-serif;">1/2 cup all-purpose flour</span></li>
<li><span style="font-family: Verdana, sans-serif;">1 1/2 cups fat free milk</span></li>
<li><span style="font-family: Verdana, sans-serif;">salt & cracked black pepper to taste</span></li>
<li><span style="font-family: Verdana, sans-serif;">1/2 lb shredded sharp Cheddar cheese - try and get block cheese and shred yourself, it melts better than the pre-shredded.</span></li>
</ul><span style="font-family: Verdana, sans-serif;">1. Over a medium-low heat melt the butter in a largish saucepan and then add the onion and garlic and saute until softened</span><br />
<span style="font-family: Verdana, sans-serif;">2. Add the onion, garlic powder and white pepper and cook for a minute</span><br />
<span style="font-family: Verdana, sans-serif;">3. Add the broccoli and chicken broth, bring to a boil and then simmer for 15 mins until broccoli is softened</span><br />
<span style="font-family: Verdana, sans-serif;">4. In the meantime whisk the flour with the milk until flour dissolved.</span><br />
<span style="font-family: Verdana, sans-serif;">5, With a hand blender, rough blend the soup leaving some broccoli pieces. You don't want it completely smooth.</span><br />
<span style="font-family: Verdana, sans-serif;">6. On a medium heat gradually add the milk mixture. The soup will thicken.</span><br />
<span style="font-family: Verdana, sans-serif;">7. Once milk mixture added add the cheddar and melt through the soup.</span><br />
<span style="font-family: Verdana, sans-serif;">8. Season with salt and pepper to taste.</span><br />
<span style="font-family: Verdana, sans-serif;">9. If the soup is too thick, add some more milk to thin</span>Clare and Garyhttp://www.blogger.com/profile/16231901067354703823noreply@blogger.com0tag:blogger.com,1999:blog-1642218661626290182.post-56979557499376019302010-01-06T14:55:00.000-05:002010-01-06T14:55:26.297-05:00Stuffed Turkey Breasts with Basil Risotto<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_h_DX7fYpCR4/S0TqivHDRII/AAAAAAAAA6U/5L0IFfaxdwg/s1600-h/turkey.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ps="true" src="http://4.bp.blogspot.com/_h_DX7fYpCR4/S0TqivHDRII/AAAAAAAAA6U/5L0IFfaxdwg/s400/turkey.jpg" /></a><br />
</div><span style="font-family: Verdana, sans-serif;">Ever wondered what to do with turkey breasts? This easy recipe not only looks good it will change how you think about turkey!!!..You can make it as healthy as you want by substituting olive oil for the butter and using extra low fat cheeses. </span><br />
<span style="font-family: Verdana, sans-serif;">Preparation: 10 mins</span><br />
<span style="font-family: Verdana, sans-serif;">Cooking Time: 25 mins</span><br />
<span style="font-family: Verdana, sans-serif;">Serves 2</span><br />
<span style="font-family: Verdana, sans-serif;"><br />
</span><br />
<span style="font-family: Verdana, sans-serif;">Enjoy!</span><br />
<span style="font-family: Verdana, sans-serif;"><br />
</span><br />
<span style="font-family: Verdana, sans-serif;">• 2 turkey breasts</span><br />
<span style="font-family: Verdana, sans-serif;">• 2 shallots finely chopped</span><br />
<span style="font-family: Verdana, sans-serif;">• 2 garlic cloves finely chopped</span><br />
<span style="font-family: Verdana, sans-serif;">• 4 teaspoons butter</span><br />
<span style="font-family: Verdana, sans-serif;">• 160g Arborio Rice (risotto rice)</span><br />
<span style="font-family: Verdana, sans-serif;">• Handful of basil leaves, torn</span><br />
<span style="font-family: Verdana, sans-serif;">• 1 glass dry white wine</span><br />
<span style="font-family: Verdana, sans-serif;">• 500g vegetable stock</span><br />
<span style="font-family: Verdana, sans-serif;">• 12 thin slices of pancetta</span><br />
<span style="font-family: Verdana, sans-serif;">• 2 handfuls of baby spinach</span><br />
<span style="font-family: Verdana, sans-serif;">• 150g cream cheese</span><br />
<span style="font-family: Verdana, sans-serif;">• 2 tablespoons grated parmesan</span><br />
<span style="font-family: Verdana, sans-serif;">• Zest of 1 lemon</span><br />
<span style="font-family: Verdana, sans-serif;">• Salt & Ground Black Pepper</span><br />
<span style="font-family: Verdana, sans-serif;">• Cling Film</span><br />
<span style="font-family: Verdana, sans-serif;"><br />
</span><br />
<span style="font-family: Verdana, sans-serif;">1. Heat oven to 200 deg C </span><br />
<span style="font-family: Verdana, sans-serif;">2. Lay a sheet of cling film out on a flat surface</span><br />
<span style="font-family: Verdana, sans-serif;">3. Lay out the turkey breasts on the cling film and then cover with another piece</span><br />
<span style="font-family: Verdana, sans-serif;">4. Using a rolling pin or something else heavy to flatten the breasts until ¼ “ thick.</span><br />
<span style="font-family: Verdana, sans-serif;">5. In a small frying pan gently fry half the shallots with half the garlic</span><br />
<span style="font-family: Verdana, sans-serif;">6. When softened add the spinach and cook down until wilted</span><br />
<span style="font-family: Verdana, sans-serif;">7. In a bowl combine the soft cheese, lemon zest and season with salt and pepper</span><br />
<span style="font-family: Verdana, sans-serif;">8. Add the wilted spinach mixture and stir</span><br />
<span style="font-family: Verdana, sans-serif;">9. Lay out 6 slices of the pancetta next to each other on some cling film</span><br />
<span style="font-family: Verdana, sans-serif;">10. Lay a turkey breast out, one side level with edges of pancetta, season with black pepper & salt</span><br />
<span style="font-family: Verdana, sans-serif;">11. Cover with half of the spinach mixture</span><br />
<span style="font-family: Verdana, sans-serif;">12. Roll the turkey breast until you have a log shape </span><br />
<span style="font-family: Verdana, sans-serif;">13. Repeat for second breast</span><br />
<span style="font-family: Verdana, sans-serif;">14. In a frying pan brown the rolls on all sides</span><br />
<span style="font-family: Verdana, sans-serif;">15. Place on a greased baking sheet in the oven for 20mins</span><br />
<span style="font-family: Verdana, sans-serif;">16. Whilst turkey cooks make the risotto</span><br />
<span style="font-family: Verdana, sans-serif;">17. Heat the stock </span><br />
<span style="font-family: Verdana, sans-serif;">18. Heat the remaining shallots and garlic in a frying pan in 1 teaspoon of butter. When softened add the rice and cook for a couple of minutes.</span><br />
<span style="font-family: Verdana, sans-serif;">19. Add the wine and keep stirring until wine has evaporated</span><br />
<span style="font-family: Verdana, sans-serif;">20. Add a ladle of stock and stir and cook until evaporated – continue process until rice has doubled in size and is slighty hard in the middle</span><br />
<span style="font-family: Verdana, sans-serif;">21. Add basil, parmesan and rest of butter</span><br />
<span style="font-family: Verdana, sans-serif;">22. Season</span><br />
<span style="font-family: Verdana, sans-serif;">23. Serve sliced turkey rolls on the rice</span>Clare and Garyhttp://www.blogger.com/profile/16231901067354703823noreply@blogger.com0tag:blogger.com,1999:blog-1642218661626290182.post-59589002743303670912009-12-29T10:33:00.000-05:002009-12-29T10:33:23.543-05:00Emeril's Tchoup ChopUnusually we ate out this Christmas day, which was a pleasant relaxing day for me and with no leftovers to go to waste...<br />
<br />
We walked in to Emerils Tchoup Chop and were immediately greeted at the door. If you have never been the restaurant is beautiful inside with stunning glass flower chandeliers, and a lily pond through the centre. <br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_h_DX7fYpCR4/SzoeIQ14JfI/AAAAAAAAA1E/aKEpFoJldL0/s1600-h/MCORYPC_D01.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ps="true" src="http://2.bp.blogspot.com/_h_DX7fYpCR4/SzoeIQ14JfI/AAAAAAAAA1E/aKEpFoJldL0/s320/MCORYPC_D01.jpg" /></a><br />
</div><br />
We were seated promptly to a nice table at the end of the pond and met by our very attentive waiter. We ordered wine and beer and perused the menu. They had a special Chritsmas day menu as well as the regular a la carte. Whilst looking we munched on Emeril's house prawn crackers with an asian dipping sauce...yummy<br />
<br />
We chose for appetisers<br />
Polynesian “Kicked Up” Crab Cake Mango-Habanero Butter Sauce and Caramelized Pineapple Compote<br />
Wasabi Cured Lomi Lomi Salmon Napoleon Avocado, Tomatoes, Crème Fraîche, Crispy Wontons<br />
Fried Goats Cheese salad with Sirachi sauce & crispy pancetta<br />
<br />
Entrees were<br />
Grouper (from the Christmas menu)<br />
Garlic Grilled Black Tiger Shrimp on Chinese Style Noodle Cake with a Lemongrass Infused Wild Mushroom Crèma <br />
Tender Beer Braised Beef Short Ribs on Caramelized Onion Mashed Potatoes and Sweet Garlic Cabernet Reduction<br />
Mongolian Barbeque Grilled Pork Tenderloin Caramelized Sweet Onion-Orange Confit, Stir Fried Lomein Noodles<br />
<br />
All was extremely tasted, the down point being the temperature of the Shrimp dish which arrived a touch cool. High points were the grouper and short ribs.<br />
For dessert we chose items off the Christmas menu - A gingerbread cake and a Candy Cane creme brulee.. the creme brulee was to die for and the highlight, for me, of the whole meal.<br />
<br />
Servive was attentive throughout and we tipped large ( well it was Christmas Day!!) We'll be back..it was out 5th visit, but the first time for my parents who loved it.<br />
<br />
We dined here Christmas Day, and for four of us with two rounds of cocktails, appetisers, entrees and desserts & tip the bill was $300 - well worth it...<br />
<br />
<strong>Emeril's Tchoup Chop</strong><br />
The Royal Pacific Resort<br />
<br />
6300 Hollywood Way<br />
Orlando, FL 32819Clare and Garyhttp://www.blogger.com/profile/16231901067354703823noreply@blogger.com0tag:blogger.com,1999:blog-1642218661626290182.post-24933388716370395972009-12-29T10:10:00.000-05:002009-12-29T10:10:04.044-05:00Mango & Jalapeno Chutney<span style="font-family: Verdana, sans-serif;">Whilst channeling Martha Stewart this Christmas I made some delicious jams and chutneys...here is my favourite, Mango & Jalapeno Chutney.</span><br />
<span style="font-family: Verdana, sans-serif;">Enjoy!</span><br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_h_DX7fYpCR4/Szobjf2aPDI/AAAAAAAAA08/AndIIv8N5QQ/s1600-h/PC220063.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" ps="true" src="http://4.bp.blogspot.com/_h_DX7fYpCR4/Szobjf2aPDI/AAAAAAAAA08/AndIIv8N5QQ/s400/PC220063.JPG" /></span></a><br />
</div><br />
<strong><span style="font-family: Verdana, sans-serif;">Ingredients</span></strong><br />
<br />
<span style="font-family: Verdana, sans-serif;">• 4 cups mangoes (Ripe) – skinned, stoned and chopped</span><br />
<span style="font-family: Verdana, sans-serif;"></span><br />
<span style="font-family: Verdana, sans-serif;">• 1/2 cup lime, seeded and chopped (with skin)</span><br />
<span style="font-family: Verdana, sans-serif;">• 1 cup yellow onion diced</span><br />
<span style="font-family: Verdana, sans-serif;">• 1/2 cup fresh ginger, Grated</span><br />
<span style="font-family: Verdana, sans-serif;">• 3 garlic cloves, minced</span><br />
<span style="font-family: Verdana, sans-serif;">• 6 jalapenos, broiled, skinned, deseeded and chopped</span><br />
<span style="font-family: Verdana, sans-serif;">• 2 cups light brown sugar</span><br />
<span style="font-family: Verdana, sans-serif;">• 1 cup apple cider vinegar</span><br />
<span style="font-family: Verdana, sans-serif;">• 1/4 cup fresh orange juice</span><br />
<span style="font-family: Verdana, sans-serif;">• 1/4 cup fresh lemon juice</span><br />
<span style="font-family: Verdana, sans-serif;">• 1 tablespoon whole mustard seeds</span><br />
<span style="font-family: Verdana, sans-serif;">• 1 tablespoon dried red pepper flakes</span><br />
<span style="font-family: Verdana, sans-serif;">• 1 teaspoon cinnamon, Ground</span><br />
<span style="font-family: Verdana, sans-serif;">• 4 cloves (will be removed at end of cooking)</span><br />
<br />
<br />
<span style="font-family: Verdana, sans-serif;">1.Place all ingredients in heavy saucepan over medium heat.</span><br />
<span style="font-family: Verdana, sans-serif;"></span><br />
<span style="font-family: Verdana, sans-serif;">2. Bring to boil.</span><br />
<span style="font-family: Verdana, sans-serif;">3. Lower heat and simmer for about 20 minutes, stirring frequently.</span><br />
<span style="font-family: Verdana, sans-serif;">4. Remove from heat, cover, and let stand for about 12 hours.</span><br />
<span style="font-family: Verdana, sans-serif;">5. Again bring to a boil, lower heat, and cook for 15 minutes, stirring frequently.</span><br />
<span style="font-family: Verdana, sans-serif;">6. Remove from heat and remove cloves. Pour into hot sterilized jars.( I sterilized by simmering lids and jars for 20 minutes – you could do in the oven too)</span><br />
<span style="font-family: Verdana, sans-serif;">7. Place in a canning bath and cover on a medium heat for 10 mins… remove and leave to cool for 12 hours before moving</span><br />
<span style="font-family: Verdana, sans-serif;">8. Label and enjoy</span>Clare and Garyhttp://www.blogger.com/profile/16231901067354703823noreply@blogger.com2tag:blogger.com,1999:blog-1642218661626290182.post-91107351282442718732009-12-03T16:08:00.000-05:002009-12-03T16:08:05.445-05:00Apple & Cranberry Muffin Cakes<div align="left" class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_h_DX7fYpCR4/Sxgk0TRrAwI/AAAAAAAAAuk/pFjQKLPCORM/s1600-h/Red-Apple.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" er="true" src="http://3.bp.blogspot.com/_h_DX7fYpCR4/Sxgk0TRrAwI/AAAAAAAAAuk/pFjQKLPCORM/s200/Red-Apple.jpg" /></a><br />
</div><span style="font-family: Verdana, sans-serif;">With apples so plentiful at the moment these muffin cakes are a delicious way of using them up.. The recipe makes 12-14, but can easily be doubled for more.</span><br />
<span style="font-family: Verdana, sans-serif;">Delicious on their own or with a spoon of vanilla ice cream.</span><br />
<span style="font-family: Verdana, sans-serif;">I recommend that you use muffin case inside a muffin tin as the mixture with spread the cases.</span><br />
<br />
<strong><span style="font-family: Verdana, sans-serif; font-size: x-small;">INGREDIENTS</span></strong><br />
<span style="font-family: Verdana, sans-serif;">• 1 1/2 cups all-purpose flour </span><br />
<span style="font-family: Verdana, sans-serif;">• 1/4 cup white sugar </span><br />
<span style="font-family: Verdana, sans-serif;">• ½ cup light brown sugar</span><br />
<span style="font-family: Verdana, sans-serif;">• 1/2 teaspoon salt </span><br />
<span style="font-family: Verdana, sans-serif;">• 2 teaspoons baking powder </span><br />
<span style="font-family: Verdana, sans-serif;">• 1 teaspoon ground cinnamon </span><br />
<span style="font-family: Verdana, sans-serif;">• ½ teaspoon pumpkin spice</span><br />
<span style="font-family: Verdana, sans-serif;">• 1/3 cup vegetable oil </span><br />
<span style="font-family: Verdana, sans-serif;">• 2 eggs</span><br />
<span style="font-family: Verdana, sans-serif;">• 1/2 cup milk </span><br />
<span style="font-family: Verdana, sans-serif;">• 2 apples - peeled, cored and chopped </span><br />
<span style="font-family: Verdana, sans-serif;">• 1/2 cup dried cranberries</span><br />
<br />
<span style="font-family: Verdana, sans-serif;">• 1/2 cup light brown sugar </span><br />
<span style="font-family: Verdana, sans-serif;">• 1/3 cup all-purpose flour </span><br />
<span style="font-family: Verdana, sans-serif;">• 1/4 cup butter, cubed </span><br />
<span style="font-family: Verdana, sans-serif;">• 1 1/2 teaspoons ground cinnamon </span><br />
<span style="font-family: Verdana, sans-serif;"><br />
</span><br />
<span style="font-family: Verdana, sans-serif;"></span> <br />
<span style="font-family: Verdana, sans-serif;">1. Preheat oven to 400 degrees F (200 degrees C). Grease 12 muffin cups or line with paper muffin liners. </span><br />
<span style="font-family: Verdana, sans-serif;">2. Stir together 1 1/2 cup flour, 3/4 cup sugar, salt, baking powder and cinnamon and pumpkin spice. Mix in oil, eggs and milk. Fold in apples and cranberries. Spoon batter into prepared muffin cups, filling to the top of the cup. </span><br />
<span style="font-family: Verdana, sans-serif;">3. In a small bowl, stir together 1/2 cup sugar, 1/3 cup flour, butter and 1 1/2 teaspoons cinnamon. Rub together with fingertips and sprinkle over unbaked muffins. </span><br />
<span style="font-family: Verdana, sans-serif;">4. Bake in preheated oven for 20 to 25 minutes, until a toothpick inserted into center of a muffin comes out clean. </span><br />
<br />
<span style="font-family: Verdana, sans-serif;">Enjoy!</span><br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_h_DX7fYpCR4/Sxgok5yZULI/AAAAAAAAAus/JTsAPazOxXo/s1600-h/PC030071.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" er="true" src="http://3.bp.blogspot.com/_h_DX7fYpCR4/Sxgok5yZULI/AAAAAAAAAus/JTsAPazOxXo/s320/PC030071.JPG" /></a><br />
</div>Clare and Garyhttp://www.blogger.com/profile/16231901067354703823noreply@blogger.com7tag:blogger.com,1999:blog-1642218661626290182.post-66421975665290511242009-11-29T22:49:00.001-05:002009-12-03T15:47:26.312-05:00Cheesy Ham 'Gratin' Bake<span style="font-family: Verdana, sans-serif;">With over 3lb of our </span><a href="http://www.honeybakedham.com/"><span style="font-family: Verdana, sans-serif;">Honey Baked Ham</span></a><span style="font-family: Verdana, sans-serif;"> left (even with the best efforts of my family) I decided to take half home to our house after cooking Thanksgiving for everyone at my Mother in law's house...normally I'd leave all the leftovers, however this year there was so much meat (smoked turkey and ham) that I decided to purloin half a turkey breast and the ham, and today I've been thinking up recipes....tonight a ham, cheese and potato bake...it looks delicious going into the oven, so as I type my fingers are crossed for something yummy and totally satisfying....enjoy!</span><br />
<br />
<span style="font-family: Verdana;">update.....delicious!</span><br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_h_DX7fYpCR4/SxM-vW-MLtI/AAAAAAAAAsM/7b8_YTs1wgU/s1600/PB270068.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" src="http://3.bp.blogspot.com/_h_DX7fYpCR4/SxM-vW-MLtI/AAAAAAAAAsM/7b8_YTs1wgU/s400/PB270068.JPG" yr="true" /></span></a><br />
</div><span style="font-family: Verdana, sans-serif;"><br />
</span><br />
<span style="font-family: Verdana, sans-serif;">For 2 people</span><br />
<span style="font-family: Verdana, sans-serif;">2 gratin dishes</span><br />
<span style="font-family: Verdana, sans-serif;"><br />
</span><br />
<ul><li><span style="font-family: Verdana, sans-serif;">1 cup cooked ham, diced</span></li>
<li><span style="font-family: Verdana, sans-serif;">2 cloves garlic</span></li>
<li><span style="font-family: Verdana, sans-serif;">1/2 cup grated aged swiss cheese</span></li>
<li><span style="font-family: Verdana, sans-serif;">1/2 cup romano cheese, grated</span></li>
<li><span style="font-family: Verdana, sans-serif;">1/2 cup mixed grated Italian cheese</span></li>
<li><span style="font-family: Verdana, sans-serif;">1/2 medium onion sliced</span></li>
<li><span style="font-family: Verdana, sans-serif;">1 large potato, peeled and thinly sliced ( I used side of grater)</span></li>
<li><span style="font-family: Verdana, sans-serif;">4 sprigs of Thyme</span></li>
<li><span style="font-family: Verdana, sans-serif;">Salt and Pepper</span></li>
<li><span style="font-family: Verdana, sans-serif;">1 tablespoon Dijon mustard</span></li>
<li><span style="font-family: Verdana, sans-serif;">2 tablespoons of butter</span></li>
<li><span style="font-family: Verdana, sans-serif;">1 tablespoon flour</span></li>
<li><span style="font-family: Verdana, sans-serif;">Approx 1 1/2 cups milk</span></li>
<li><span style="font-family: Verdana, sans-serif;">1/2 cup Italian breadcrumbs</span></li>
</ul><span style="font-family: Verdana, sans-serif;"><br />
</span><br />
<ol><li><span style="font-family: Verdana, sans-serif;">In a frying pan add the potatoes, thyme, onion and garlic - cover with water and a teaspoon of salt and bring to the boil. You are looking for the potatoes to be just cooked. Drain</span></li>
<li><span style="font-family: Verdana, sans-serif;">Wash the frying pan as the potatoes drain and add a tablespoon of butter. Once melted on a low-medium heat gently fry off the potato mixture (remove the thyme springs now)</span></li>
<li><span style="font-family: Verdana, sans-serif;">In a saucepan melt the other tablespoon of butter, then add the flour, cooking for about 2 minutes on a low/medium heat. Add 1/2 a cup of milk and keep stirring, once thickened add another 1/2 cup, contunue until you have a thick sauce. Add the swiss and romano cheeses, the mustard and salt and pepper to taste.</span></li>
<li><span style="font-family: Verdana, sans-serif;">In a large bowl combine the cheese sauce, the ham and the potato mixture. </span></li>
<li><span style="font-family: Verdana, sans-serif;">Add to two gratin dishes </span></li>
<li><span style="font-family: Verdana, sans-serif;">Sprinkle with the Italian cheese mix</span></li>
<li><span style="font-family: Verdana, sans-serif;">Sprinkle with the breadcrumbs and cook at 400 F for 20 minutes until bubbling and brown.</span></li>
</ol>Clare and Garyhttp://www.blogger.com/profile/16231901067354703823noreply@blogger.com0tag:blogger.com,1999:blog-1642218661626290182.post-72247126507985677042009-11-11T23:58:00.002-05:002009-11-12T00:06:14.674-05:00Smokey Cauliflower & Bacon Soup<span style="font-family: Verdana, sans-serif;">It's winter (78F outside today) and I'm in soup mode. We're trying to eat lighter and we love soup & salad combos, or today, soup and sandwich. I like to make my own soups, normally vegetable based, and always looking to tweek my existing recipes. Here I've edited my normal cauliflower recipe to give it a bit of a kick..Hubbie loved it....Enjoy!</span><br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_h_DX7fYpCR4/SvuSQ0kMVFI/AAAAAAAAAqc/7-KxBXeIGQc/s1600-h/PB110051.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" sr="true" src="http://1.bp.blogspot.com/_h_DX7fYpCR4/SvuSQ0kMVFI/AAAAAAAAAqc/7-KxBXeIGQc/s320/PB110051.JPG" /></span></a><br />
</div><span style="font-family: Verdana, sans-serif;">Enough for 4 large bowls</span><br />
<span style="font-family: Verdana, sans-serif;"><br />
</span><br />
<strong><span style="font-family: Verdana, sans-serif;">Ingredients</span></strong><br />
<ul><li><span style="font-family: Verdana, sans-serif;">1 large cauliflower, chopped into florets</span></li>
<li><span style="font-family: Verdana, sans-serif;">1 large potato peeled and chopped into 2" pieces</span></li>
<li><span style="font-family: Verdana, sans-serif;">6 rashers of smokey bacon</span></li>
<li><span style="font-family: Verdana, sans-serif;">1 large onion, finely chopped</span></li>
<li><span style="font-family: Verdana;">3 cloves garlic finely chopped</span></li>
<li><span style="font-family: Verdana, sans-serif;">2 green (spring) onions finely chopped</span></li>
<li><span style="font-family: Verdana, sans-serif;">2 cups of chicken stock</span></li>
<li><span style="font-family: Verdana, sans-serif;">1 cup whole milk</span></li>
<li><span style="font-family: Verdana, sans-serif;">1 cup (4oz) shredded Italian mixed cheese</span></li>
<li><span style="font-family: Verdana, sans-serif;">2 teaspoon cumin</span></li>
<li><span style="font-family: Verdana, sans-serif;">1 teaspoon smoked paprika</span></li>
<li><span style="font-family: Verdana, sans-serif;">2 tablspoons butter</span></li>
<li><span style="font-family: Verdana, sans-serif;">salt & pepper to taste</span></li>
</ul><ol><li><span style="font-family: Verdana, sans-serif;">Saute the onions and garlic over a medium heat in a large saucepan in the butter.</span></li>
<li><span style="font-family: Verdana, sans-serif;">When translucent push the onions and garlic to one side of the pan and add 2 rashers of the bacon that have been diced.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Once the bacon has cooked add the cauliflower, potato, cumin and paprika.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Saute for 2 mins.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Add the chicken stock, bring to a boil and then reduce to a low-medium heat, cover and cook for 15 minutes</span></li>
<li><span style="font-family: Verdana, sans-serif;">Remove from heat and hand blend or liquidize until required smoothness</span></li>
<li><span style="font-family: Verdana, sans-serif;">Add the milk and cheese, heat through to melt the cheese, then taste and season with salt and pepper. I used about 1 1/2 teaspoons of salt and 1 teaspoon of cracked black pepper ( I didn't have any white pepper here, but it would probably work better).</span></li>
<li><span style="font-family: Verdana, sans-serif;">Fry off the rest of the bacon, drain and serve on top of the soup</span></li>
</ol>Clare and Garyhttp://www.blogger.com/profile/16231901067354703823noreply@blogger.com13tag:blogger.com,1999:blog-1642218661626290182.post-24521557906898048572009-11-08T17:11:00.003-05:002009-11-08T19:52:14.499-05:00Camicupcakes...sublime<span style="font-family: Verdana, sans-serif;">OK so not really a restaurant review, but these cupcakes are to die for. We discovered <a href="http://www.camicakes.com/home.html">Camicupcakes</a> yesterday evening and we have to admit to going back today to try some more. The moistest, most delicious heavenly little cake I have ever put in my mouth, this girl knows her cupcakes.</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_h_DX7fYpCR4/Svc_oSc3s1I/AAAAAAAAAnU/nHSTO5V5toc/s1600-h/chocraspberry.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" sr="true" src="http://2.bp.blogspot.com/_h_DX7fYpCR4/Svc_oSc3s1I/AAAAAAAAAnU/nHSTO5V5toc/s200/chocraspberry.jpg" /></span></a><a href="http://4.bp.blogspot.com/_h_DX7fYpCR4/Svc_pnoQJGI/AAAAAAAAAnc/69rTA-GHGTk/s1600-h/elvis.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" sr="true" src="http://4.bp.blogspot.com/_h_DX7fYpCR4/Svc_pnoQJGI/AAAAAAAAAnc/69rTA-GHGTk/s200/elvis.jpg" /></span></a><br />
</div><span style="font-family: Verdana, sans-serif;">Yesterday we had the Chocolate Raspberry Almond Cream (I know sounds yummy right?!) and hubbie had the Elvis (click on the pictures for the description). They were gone in about two seconds flat and left us desperate for another one!...We decided that what made them stand out from other cakes was that as well as the cake being super moist the icing was not overly sweet, so there was no point where you said, I can't eat any more as it's too sickly...clever. </span><br />
<span style="font-family: Verdana, sans-serif;">So today we went to Mellow Mushroom for some pizza ( review follows) with alterior motives..to try another Camicupcake...</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_h_DX7fYpCR4/SvdAoYrJV4I/AAAAAAAAAnk/r7fshp5Zq3U/s1600-h/coco.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" sr="true" src="http://4.bp.blogspot.com/_h_DX7fYpCR4/SvdAoYrJV4I/AAAAAAAAAnk/r7fshp5Zq3U/s200/coco.jpg" /></span></a><a href="http://4.bp.blogspot.com/_h_DX7fYpCR4/SvdApbKxlAI/AAAAAAAAAns/7NaOHT34WtY/s1600-h/peanut-butter.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" sr="true" src="http://4.bp.blogspot.com/_h_DX7fYpCR4/SvdApbKxlAI/AAAAAAAAAns/7NaOHT34WtY/s200/peanut-butter.jpg" /></span></a><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Verdana, sans-serif;">Oh I thought I'd gone to heaven when I tasted the Pineapple Toasted Coconut and the speed at which hubbie downed his Chocolate Peanut Butter Cream ( it didn't make it home) seemed to indicate that he was pretty happy too...</span><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Verdana, sans-serif;">Please try them if you can, they have two locations in Jacksonville and one in Atlanta...trust me they are sublime.</span><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Verdana;">P.s. they are only $2.50 each....</span><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_h_DX7fYpCR4/SvdnlEkh37I/AAAAAAAAAoM/1tamchpVHQc/s1600-h/PB080061.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" sr="true" src="http://3.bp.blogspot.com/_h_DX7fYpCR4/SvdnlEkh37I/AAAAAAAAAoM/1tamchpVHQc/s320/PB080061.JPG" /></a><br />
</div><div class="separator" style="clear: both; text-align: center;"><em><span style="font-family: Verdana, sans-serif; font-size: x-small;"><strong>My cupcake just before I devoured it!</strong></span></em><br />
</div>Clare and Garyhttp://www.blogger.com/profile/16231901067354703823noreply@blogger.com2tag:blogger.com,1999:blog-1642218661626290182.post-75765486183174519872009-11-07T19:10:00.000-05:002009-11-08T19:14:05.250-05:00Brass Monkey, Jacksonville, Florida<span style="font-family: Verdana, sans-serif;">Brass monkeys in the UK means freezing cold...not exactly how I'd describe our barmy November visit to Brass Monkey in Southside, Jacksonville. We were looking for an early dinner somewhere and had intended to go to Mellow Mushroom, but being a Gator game night, it was rammed and we looked for somewhere we could get in without waiting ages for a table. The other end of the strip to Mellow Mushroom we found Brass Monkey . It was quiet when we walked in (6.30pm) but soon started to fill up, and as a bonus we had view of the large screen that was showing the football, so we wouldn't miss the start.</span><br />
<br />
<span style="font-family: Verdana, sans-serif;"></span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_h_DX7fYpCR4/SvddO-LKeBI/AAAAAAAAAn8/OId7WoEGFPo/s1600-h/BrassMonkeyFront.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" sr="true" src="http://3.bp.blogspot.com/_h_DX7fYpCR4/SvddO-LKeBI/AAAAAAAAAn8/OId7WoEGFPo/s200/BrassMonkeyFront.jpg" /></span></a><br />
</div><span style="font-family: Verdana, sans-serif;"><br />
</span><br />
<span style="font-family: Verdana, sans-serif;">It's a tapas restaurant, with an extensive drinks bar, and I have since read that they have live music and other special nights. It's modern inside with low lighting and plenty of booths (our favoured seating). It was nice to have cloth napkins and a very attentive waitress. </span><br />
<span style="font-family: Verdana, sans-serif;">We picked a few small plates of Tapas raning from $6 to $9 each to share and some were better than others.</span><br />
<span style="font-family: Verdana, sans-serif;"><strong>Asparagus wrapped in Serano ham, with pesto sauce</strong> - you can't really go wrong here and they didn't, crunchy asparagus with crisp ham and a delicate pesto, very nice</span><br />
<span style="font-family: Verdana, sans-serif;"><strong>Garlic Prawns</strong> - Disappointing, some of the garlic had been burnt and it made the sauce bitter, and the prawns were a little tasteless</span><br />
<span style="font-family: Verdana, sans-serif;"><strong>Gruyere Macaroni & Cheese with truffle oil</strong> - I want more ! absolutely delicious, melty and with a little crunch from the panko topping, perfect.</span><br />
<span style="font-family: Verdana, sans-serif;"><strong>Cagney Fries</strong> - Too big, not crisp, a sin if you are doing fries in my opinion. The taste was right but spoilt by the greasy texture</span><br />
<span style="font-family: Verdana, sans-serif;"><strong>Chicken Empanadas & Avocado sauce</strong> - Pretty good, hubbie reckons that the pastry should have been more crispy and the chicken spicier, however I enjoyed them, and the sauce was super tasty.</span><br />
<br />
<span style="font-family: Verdana, sans-serif;">It was very reasonable, and my Merlot was very nice and smooth for $6 / glass. We'd go again, but maybe a little later when the bar has heated up a bit.</span> <br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_h_DX7fYpCR4/SvddjvFDSQI/AAAAAAAAAoE/uaJnMmkALJc/s1600-h/504701750.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" sr="true" src="http://3.bp.blogspot.com/_h_DX7fYpCR4/SvddjvFDSQI/AAAAAAAAAoE/uaJnMmkALJc/s200/504701750.jpg" /></a><br />
</div>Clare and Garyhttp://www.blogger.com/profile/16231901067354703823noreply@blogger.com0tag:blogger.com,1999:blog-1642218661626290182.post-51534045070261799502009-11-07T16:33:00.002-05:002009-11-08T19:17:26.761-05:00Autumn Crumble Crisp<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_h_DX7fYpCR4/Svc9o0PMbRI/AAAAAAAAAnE/qZo7xxsyXUQ/s1600-h/PB050059.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" sr="true" src="http://1.bp.blogspot.com/_h_DX7fYpCR4/Svc9o0PMbRI/AAAAAAAAAnE/qZo7xxsyXUQ/s320/PB050059.JPG" /></a><br />
</div><span style="font-family: Verdana, sans-serif;">I was watching Ina Garten, Barefoot Contessa, the other morning ( I have to admit that the food network is normally on at some point during the day), when she gave me a great idea for that eveings dessert. It is autumn and we should be celebrating the fall fruits and she made a delicious looking pear and apple crisp. Ok, I can do something like that, I'll just have a look what looks good in the supermarket and take it from there. I couldn't find any nice pears, so I bought a tin, and used Gala apples as I had some in the fridge. Five for dinner needed a 10" pie dish, and there was one portion left...it's delicious and so easy it crazy..Enjoy!</span><br />
<br />
<strong><span style="font-family: Verdana, sans-serif;">Ingredients</span></strong><br />
<span style="font-family: Verdana, sans-serif;">for the filling</span><br />
<ul><li><span style="font-family: Verdana, sans-serif;">1 tin of pear halves, drained and each halve cut in 6ths ( I had 6 halves in my tin)</span></li>
<li><span style="font-family: Verdana, sans-serif;">3 apples, peeled and cut in the same size chunks as the pears</span></li>
<li><span style="font-family: Verdana, sans-serif;">1/2 cup dried cranberries</span></li>
<li><span style="font-family: Verdana, sans-serif;">1/2 cup chopped pecans</span></li>
<li><span style="font-family: Verdana, sans-serif;">1 teaspoon cinnamon</span></li>
<li><span style="font-family: Verdana, sans-serif;">1/2 cup all purpose flour</span></li>
<li><span style="font-family: Verdana, sans-serif;">1/4 cup sugar</span></li>
</ul><span style="font-family: Verdana, sans-serif;">for the topping</span><br />
<ul><li><span style="font-family: Verdana, sans-serif;">1 cup of old fashioned rolled oats</span></li>
<li><span style="font-family: Verdana, sans-serif;">1 cup of all purpose flour</span></li>
<li><span style="font-family: Verdana, sans-serif;">1 stick of butter melted (1/4 lb)</span></li>
<li><span style="font-family: Verdana, sans-serif;">1 teaspoon of cinnamon</span></li>
<li><span style="font-family: Verdana, sans-serif;">1/2 cup caster sugar</span></li>
<li><span style="font-family: Verdana, sans-serif;">1/2 cup dark brown sugar</span></li>
</ul><ol><li><span style="font-family: Verdana, sans-serif;">Heat overn to 400F</span></li>
<li><span style="font-family: Verdana, sans-serif;">Combine all the filling ingredients in a bowl and put into a pie dish.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Combine all the topping ingredients in a bowl and then sprinkle over the filling </span></li>
<li><span style="font-family: Verdana, sans-serif;">Cook in the oven for approximately 30 minutes, you are looking for a crispy light brown topping</span></li>
</ol><span style="font-family: Verdana, sans-serif;">serve with some vanilla ice cream</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_h_DX7fYpCR4/Svc9r4T37kI/AAAAAAAAAnM/-cp8QBoCTJg/s1600-h/PB050060.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" sr="true" src="http://4.bp.blogspot.com/_h_DX7fYpCR4/Svc9r4T37kI/AAAAAAAAAnM/-cp8QBoCTJg/s320/PB050060.JPG" /></span></a><br />
</div>Clare and Garyhttp://www.blogger.com/profile/16231901067354703823noreply@blogger.com0tag:blogger.com,1999:blog-1642218661626290182.post-66437420292590169862009-11-05T16:30:00.003-05:002009-11-12T00:07:57.782-05:00Store Cupboard Tomato & Oregano Soup<span style="font-family: Verdana, sans-serif;">The other evening I was faced with either take-out, getting in the car and going to buy some food, or making something from the meagre options I had in the cupboard and fridge...ok, so I'm not a huge take-out fan and could not be bothered to get in the car, so initiative was required. I didn't have much, but I had a tin of tomatoes, pasta, chicken stock, a couple of fresh tomatoes, some fresh oregano and cream and parmesan from yesterday's pasta dish and some onions and celery....hmmm..I'm not having pasta again, so it looked like soup..I could definitely conjure one up from these ingredients...the finished article - husband said he'd eat it every night of the week (well it did have a tasty grilled cheese with it too!) Enjoy!</span><br />
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<div><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_h_DX7fYpCR4/Svc1op625XI/AAAAAAAAAm8/7G0SacJpgA4/s1600-h/PB050057.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><strong><img border="0" sr="true" src="http://2.bp.blogspot.com/_h_DX7fYpCR4/Svc1op625XI/AAAAAAAAAm8/7G0SacJpgA4/s320/PB050057.JPG" /></strong></a><br />
</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Verdana, sans-serif;"><strong>Ingredients</strong></span><br />
</div><ul><li> <span style="font-family: Verdana, sans-serif;">1 x 14oz can of chopped tomatoes</span></li>
<li><span style="font-family: Verdana, sans-serif;">2 fresh plum tomatoes chopped</span></li>
<li><span style="font-family: Verdana, sans-serif;">3 garlic cloves finely chopped</span></li>
<li><span style="font-family: Verdana, sans-serif;">1 large onion finely chopped</span></li>
<li><span style="font-family: Verdana, sans-serif;">1 stick of celery finely chopped</span></li>
<li><span style="font-family: Verdana, sans-serif;">Salt & Cracked black pepper</span></li>
<li><span style="font-family: Verdana, sans-serif;">1/2 tablespoon of sugar</span></li>
<li><span style="font-family: Verdana, sans-serif;">1/2 cup parmesan cheese</span></li>
<li><span style="font-family: Verdana, sans-serif;">1 cup of chicken stock</span></li>
<li><span style="font-family: Verdana, sans-serif;">1 cup heavy cream</span></li>
<li><span style="font-family: Verdana, sans-serif;">1/4 cup oregano finely chopped</span></li>
<li><span style="font-family: Verdana, sans-serif;">1 tablespoon olive oil</span> </li>
</ul><ol><li><span style="font-family: Verdana, sans-serif;">Saute in a deep saucepan (we will be hand blending the soup later - you can use a blender for this too) the onion and garlic and celery on a medium heat</span></li>
<li><span style="font-family: Verdana, sans-serif;">Once softened add the fresh and tinned tomatoes, oregano, sugar and stock. Cook, covered on a low heat for an hour ( this should break down the tomatoes completely). Remove from heat</span></li>
<li><span style="font-family: Verdana, sans-serif;">Cool a little and then blend by hand to required smoothness</span></li>
<li><span style="font-family: Verdana, sans-serif;">Add back to a medium low heat and add the cream and parmesan cheese and season with salt & pepper to taste. Cook for 5-10 minutes until cheese melted.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Serve with grilled cheese sandwiches.</span></li>
</ol>Clare and Garyhttp://www.blogger.com/profile/16231901067354703823noreply@blogger.com0tag:blogger.com,1999:blog-1642218661626290182.post-19027050016747876022009-11-04T12:32:00.000-05:002009-11-08T19:16:47.483-05:00Sun Choked Chicken PenneI've said before that my husband would eat pasta any night of the week, however it will never be my favourite. With guests coming around this evening I was looking for something other than the regular tomato based sauce that we normally have. This is super quick and makes use of that store time saver, the pre-cooked rotisserie chicken. We'll be having my <a href="http://floridafoodie.blogspot.com/search/label/Garlic">Garlic bread</a> and some salad. Enjoy!<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_h_DX7fYpCR4/SvRdejoFECI/AAAAAAAAAm0/unr8aOcc2MY/s1600-h/PB040052.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" sr="true" src="http://2.bp.blogspot.com/_h_DX7fYpCR4/SvRdejoFECI/AAAAAAAAAm0/unr8aOcc2MY/s320/PB040052.JPG" /></a><br />
</div><br />
Serves 4-6<br />
<br />
<strong>Ingredients</strong><br />
<br />
<ul><li>1 rotisserie-cooked chicken de-skinned and shredded</li>
<li>2 green onions finely chopped</li>
<li>3 garlic cloves finely chopped</li>
<li>2 teaspoons of red pepper flakes</li>
<li>1/4 cup chopped fresh oregano leaves</li>
<li>1 jar (8oz) sun-dried tomatoes drained and chopped</li>
<li>1 jar (12oz) marinated artichoke quarters, drained</li>
<li>Cracked black pepper </li>
<li>Salt to taste</li>
<li>1 tablespoon extra virgin olive oil</li>
<li>1 cup grated parmesan</li>
<li>1/4 cup chopped fresh parsley</li>
<li>2 cups of heavy cream</li>
<li>1 cup of chicken stock</li>
<li>1lb favourite dried pasta</li>
</ul><br />
1. Heat oven to 350F<br />
2. Cook pasta in salted boiling water until al dente and drain<br />
3. Whilst pasta is cooking gently fry the green onions and garlic until softened in the olive oil in a large frying pan.<br />
4. Add the chilli flakes, orgegano, sundried tomatoes and artichokes and cook for a minute<br />
5. Add the shredded chicken and cook until heated through<br />
6. Add the chicken stock and heat through<br />
7. Add the Cream and heat through<br />
8. Add the chopped parsley and 1/2 cup of parmesan and cook until the cheese has melted.<br />
9. Season with salt and pepper to taste<br />
10. Combine with the penne and then put into an oven proof dish. Sprinkle the remaining parmesan on top<br />
11. Cook in the oven for 20 mintutes.<br />
<br />
Serve with some salad and garlic breadClare and Garyhttp://www.blogger.com/profile/16231901067354703823noreply@blogger.com0tag:blogger.com,1999:blog-1642218661626290182.post-26265556503300341522009-10-28T21:12:00.001-04:002009-10-28T21:15:12.777-04:00Chicken, Spinach & Blue Cheese Pasta Sauce<span style="font-family: Verdana, sans-serif;">My friend Anne is staying with me and this is one of the first dishes I ever made her...it's quick, super tasty and you can pretend it's good for you because of the spinach!!</span><br />
<br />
<strong><em><span style="font-family: Verdana, sans-serif;">Serves 4</span></em></strong><br />
<strong><em><span style="font-family: Verdana, sans-serif;">Prep Time 10 mins</span></em></strong><br />
<strong><em><span style="font-family: Verdana, sans-serif;">Cooking Time 20 mins</span></em></strong><br />
<br />
<strong><span style="font-family: Verdana, sans-serif;">Ingredients</span></strong><br />
<ul><li><span style="font-family: Verdana, sans-serif;">2 tbsp extra virgin olive oil</span></li>
<li><span style="font-family: Verdana, sans-serif;">3 cloves garlic, finely chopped</span></li>
<li><span style="font-family: Verdana, sans-serif;">1/2 large white onion, finely chopped</span></li>
<li><span style="font-family: Verdana, sans-serif;">3 large chicken breasts cut into bite size pieces</span></li>
<li><span style="font-family: Verdana, sans-serif;">1/2 tsp salt </span></li>
<li><span style="font-family: Verdana, sans-serif;">1/2 tsp ground pepper</span></li>
<li><span style="font-family: Verdana, sans-serif;">1 bag baby spinach leaves (170g)</span></li>
<li><span style="font-family: Verdana, sans-serif;">1 tsp dried Herbs de Provence </span></li>
<li><span style="font-family: Verdana, sans-serif;">Zest of 1 lemon</span></li>
<li><span style="font-family: Verdana, sans-serif;">8oz (227g) low fat sour cream</span></li>
<li><span style="font-family: Verdana, sans-serif;">1/2 cup heavy (double) cream</span></li>
<li><span style="font-family: Verdana, sans-serif;">1/2 cup blue cheese crumbles</span></li>
<li><span style="font-family: Verdana, sans-serif;">1/3 cup of chopped fresh herbs (I grow Thyme, Basil and Oregano at home so I mixed these)</span></li>
<li><span style="font-family: Verdana, sans-serif;">1/2 cup grated parmesan cheese</span></li>
</ul><ol><li><span style="font-family: Verdana, sans-serif;">In a large non stick saucepan heat the olive oil on a medium heat and then add the garlic & onion and saute for 5 mins, stirring to prevent burning.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Add the chicken, salt & pepper, lemon zest and herbs de provence, cook for an additional 5 mins</span></li>
<li><span style="font-family: Verdana, sans-serif;">Add the sour cream, heavy cream and blue cheese. Cook down for an additional 5 mins. The cream should reduce by half</span></li>
<li><span style="font-family: Verdana, sans-serif;">Add the spinach and herbs and cover for the last 5 minutes, stirring half way through. The spinach will wilt down, don't worry if it looks alot!</span></li>
</ol><span style="font-family: Verdana, sans-serif;">Serve with some penne or spaghetti and some <a href="http://floridafoodie.blogspot.com/2009/10/garlic-garlic-garlic-bread.html">Garlic Garlic Garlic Bread</a></span><br />
<br />
<span style="font-family: Verdana, sans-serif;">Enjoy</span><br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_h_DX7fYpCR4/Sujox9QNXeI/AAAAAAAAAjw/unwmYSjcelk/s1600-h/Spinach_Chicken_Pasta.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/_h_DX7fYpCR4/Sujox9QNXeI/AAAAAAAAAjw/unwmYSjcelk/s320/Spinach_Chicken_Pasta.JPG" vr="true" /></a><br />
</div>Clare and Garyhttp://www.blogger.com/profile/16231901067354703823noreply@blogger.com2tag:blogger.com,1999:blog-1642218661626290182.post-26624185249073245802009-10-25T19:29:00.003-04:002009-10-28T00:20:16.665-04:00Azurea - Atlantic Beach, Jacksonville - Restaurant review<strong><em><span style="font-family: Verdana, sans-serif;">Azurea Restaurant, Atlantic Beach, Jacksonville $$$</span></em></strong><br />
<br />
<span style="font-family: Verdana, sans-serif;">Six People</span><br />
<span style="font-family: Verdana, sans-serif;">$500 with tip (3 rounds of cocktails, 2 shared appetisers, 6 entrees, 6 desserts, 2 coffees)</span><br />
<br />
<strong><em><span style="font-family: Verdana, sans-serif;">What we had .....</span></em></strong><br />
<br />
<strong><em><span style="font-family: Verdana, sans-serif;">Appetizers</span></em></strong><br />
<span style="font-family: Verdana, sans-serif;">Cast Iron Seared Jumbo Blue Crab Cake, Apple Cider Braised Collard Greens, Charred Heirloom Tomatoes, Crisp Smoked Bacon </span><br />
<span style="font-family: Verdana, sans-serif;">Artisana Chesse And Wild Mushroom Tart, Watercress, Tomato Marmalade,Shallot Vinaigrette</span><br />
<br />
<strong><em><span style="font-family: Verdana, sans-serif;">Entrees</span></em></strong><br />
<br />
<span style="font-family: Verdana, sans-serif;">Seafood “Mixed Grill”,Local Catch Hawaiian Prawns, Diver Sea Scallop,Tangerine Vin Blanc x 2</span><br />
<span style="font-family: Verdana, sans-serif;">“Local Catch, 3 Ways”,Grilled with Stone Fruit Salpicone,Bronzed with Lime Butter Emulsion, Beignet Battered with Smoked Vidalia Onion Remoulade</span><br />
<span style="font-family: Verdana, sans-serif;">Harris Ranch 16 oz. Beef Rib Eye Cipollini onion and Pancetta Relish, Béarnaise</span><br />
<span style="font-family: Verdana, sans-serif;">Red Sea Salt Crusted Diver Scallops, Anson Mills Tasso Grits, Sweet Corn Fava Bean Sauté, Smoked Piquillo Coulis</span><br />
<span style="font-family: Verdana, sans-serif;">Coriander Dusted Sea Bass, Spiny Lobster-Mango Gastrique, Cilantro Emulsion</span><br />
<br />
<span style="font-family: Verdana;"><strong><em>Desserts</em></strong></span><br />
<span style="font-family: Verdana, sans-serif;">Warm Chocolate Cake with Salted Caramel Center,</span><span style="font-family: Verdana, sans-serif;">Vanilla Bean Ice Cream, Chocolate Pouring Sauce</span><br />
<span style="font-family: Verdana, sans-serif;">Crème Brulee Two Ways, </span><span style="font-family: Verdana, sans-serif;">Tahitian Vanilla Bean, Malted Chocolate, </span><span style="font-family: Verdana, sans-serif;">Assortment of Butter Cookies</span><br />
<span style="font-family: Verdana;"></span><span style="font-family: Verdana;">One Ocean Dessert Sampler, Platter for Two x 2</span><br />
<br />
<br />
<br />
<span style="font-family: Verdana, sans-serif;">On being invited to Azurea I was excited. I'd read good reviews and knew that our foodie fix would be very well satisfied.</span><br />
<span style="font-family: Verdana, sans-serif;">We arrived a little late, walked through an amazing blue shell entrance which makes you feel like you are under the sea, </span><a href="http://4.bp.blogspot.com/_h_DX7fYpCR4/SuTe8KXFC5I/AAAAAAAAAi4/7cJpUljx6FU/s1600-h/entry.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://4.bp.blogspot.com/_h_DX7fYpCR4/SuTe8KXFC5I/AAAAAAAAAi4/7cJpUljx6FU/s200/entry.jpg" vr="true" /></a><br />
<span style="font-family: Verdana, sans-serif;">and found the rest of our party were already having cocktails on the outside seating area overlooking the ocean (it was dark, so we coudn't see it, but we could hear and smell it!). </span><a href="http://1.bp.blogspot.com/_h_DX7fYpCR4/SuTcXEy2sdI/AAAAAAAAAio/dM--AaMBLQ4/s1600-h/image25_lg.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" src="http://1.bp.blogspot.com/_h_DX7fYpCR4/SuTcXEy2sdI/AAAAAAAAAio/dM--AaMBLQ4/s200/image25_lg.jpg" vr="true" /></span></a><br />
<span style="font-family: Verdana, sans-serif;">They quickly ordered us martini's and we settled in for a very nice evening. As we had an early table we were not rushed into coming to our table, and the wait staff outside were friendly and efficient.</span><br />
<span style="font-family: Verdana, sans-serif;">Inside we were shown to our table and another round of cocktails swiftly appeared. I never saw the menu so can't tell you the prices, but they were delicious!</span><br />
<span style="font-family: Verdana, sans-serif;">Our main server was a little over attentive, and seemed to appear without warning ! It was like he could materialise from thing air! but as he was not actually delivering the food we did not have to see him the whole time!</span><br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_h_DX7fYpCR4/SuTccmojQNI/AAAAAAAAAiw/7oBUtCtmEoE/s1600-h/image15_lg.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" src="http://4.bp.blogspot.com/_h_DX7fYpCR4/SuTccmojQNI/AAAAAAAAAiw/7oBUtCtmEoE/s320/image15_lg.jpg" vr="true" /></span></a><br />
</div><span style="font-family: Verdana, sans-serif;">We were talking away when an amuse-bouche lollipop of grape, goats chesse and pecan came....it was surprising yummy and fresh tasting! </span><br />
<span style="font-family: Verdana, sans-serif;">Our appetisers were elegant, although two between six of us was just not enough as they were very moreish, especially the cheese and mushroom tart. A nice break and then on to the entrees... they were fresh, well-prepared and divine. My Local Catch was a yellow eyed snapper and was superb! My husbands steak was well cooked (rare) and very juicy.</span><br />
<span style="font-family: Verdana;">We chose for the table Four Cheese Baked Macaroni, Sautéed Baby Savoy Spinach with Shaved Garlic and Wild Mushroom Fricassee with fresh Thyme Butter.</span><span style="font-family: Verdana, sans-serif;">Two of the couples had the dessert sampler which was chef's choice of 4 desserts, which looked nice, but I was extremely happy with my salty and sweet chocolate cake, and my husband with his creme brulees! </span><br />
<span style="font-family: Verdana, sans-serif;">...all scrumptious!</span><br />
<br />
<br />
<span style="font-family: Verdana, sans-serif;">Attentive service and elegant beach atmosphere! </span><br />
<span style="font-family: Verdana, sans-serif;"></span><br />
<span style="font-family: Verdana, sans-serif;">The best meal we've had this year, and worth a night out for a special occaision...we will be back !</span>Clare and Garyhttp://www.blogger.com/profile/16231901067354703823noreply@blogger.com0tag:blogger.com,1999:blog-1642218661626290182.post-73355230074859807702009-10-23T09:57:00.002-04:002009-10-23T10:06:45.001-04:00The Mighty Meatball Spagetti Dinner<span style="font-family: Verdana, sans-serif;">My husbands favourite trick is to mark the recipes he would love to eat in each of the celebrity chef cookbooks with his initials…having made one, a special meat pasta, I was really disappointed with the taste or lack of it and the next night presented these meatballs…his initials have been crossed out on that page now!!! The rosemary gives the sauce a really fresh fragrant taste and the meatballs have that lovely background from the Italian sausage.</span><br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_h_DX7fYpCR4/SuG11YSjt5I/AAAAAAAAAig/SHud3MHCGNA/s1600-h/meatballs.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/_h_DX7fYpCR4/SuG11YSjt5I/AAAAAAAAAig/SHud3MHCGNA/s320/meatballs.jpg" vr="true" /></a><br />
</div><br />
<span style="font-family: Verdana, sans-serif;">For 4 people</span><br />
<span style="font-family: Verdana;"><strong>Ingredients</strong></span><br />
<span style="font-family: Verdana, sans-serif;">Enough pasta (we use spaghetti or fettucine) for 4 people (depends how big your appetites are!!!)</span><span style="font-family: Verdana, sans-serif;"><br />
</span><br />
<span style="font-family: Verdana, sans-serif;"><em><strong>For the meatballs</strong></em></span><br />
<ul><li><span style="font-family: Verdana, sans-serif;">1/2lb minced sirloin </span></li>
<li><span style="font-family: Verdana, sans-serif;">¼ lb hot Italian bulk sausage</span></li>
<li><span style="font-family: Verdana, sans-serif;">¼ lb mild Italian bulk sausage </span></li>
<li><span style="font-family: Verdana, sans-serif;">Buy sausages and split skins if you can’t get bulk</span></li>
<li><span style="font-family: Verdana, sans-serif;">Zest of one lemon</span></li>
<li><span style="font-family: Verdana, sans-serif;">2 tablespoons basil leaves chopped</span></li>
<li><span style="font-family: Verdana, sans-serif;">1 tablespoons finely chopped rosemary</span></li>
<li><span style="font-family: Verdana, sans-serif;">4 cloves garlic finely chopped</span></li>
<li><span style="font-family: Verdana, sans-serif;">½ large red onion finely chopped</span></li>
<li><span style="font-family: Verdana, sans-serif;">1 teaspoon garlic salt</span></li>
<li><span style="font-family: Verdana, sans-serif;">1 teaspoon ground black pepper</span></li>
<li><span style="font-family: Verdana, sans-serif;">2 tablespoons Extra Virgin Olive Oil</span></li>
<li><span style="font-family: Verdana, sans-serif;">5 tablespoon All purpose Flour </span></li>
<li><span style="font-family: Verdana, sans-serif;">1 egg</span></li>
</ul><span style="font-family: Verdana, sans-serif;"><strong><em>For the sauce</em></strong></span><br />
<span style="font-family: Verdana, sans-serif;"><br />
</span><br />
<ul><li><span style="font-family: Verdana, sans-serif;">½ large red onion finely chopped</span></li>
<li><span style="font-family: Verdana, sans-serif;">2 cloves garlic finely chopped</span></li>
<li><span style="font-family: Verdana, sans-serif;">1 carrot finely chopped</span></li>
<li><span style="font-family: Verdana, sans-serif;">1 stalk celery finely chopped</span></li>
<li><span style="font-family: Verdana, sans-serif;">1 tablespoon finely chopped rosemary</span></li>
<li><span style="font-family: Verdana, sans-serif;">1 tablespoon finely chopped basil</span></li>
<li><span style="font-family: Verdana, sans-serif;">1 16oz can crushed tomatoes</span></li>
<li><span style="font-family: Verdana, sans-serif;">2 large fresh tomatoes skinned and chopped</span></li>
<li><span style="font-family: Verdana, sans-serif;">1 teaspoon dried Italian herbs</span></li>
<li><span style="font-family: Verdana, sans-serif;">½ cup red wine</span></li>
<li><span style="font-family: Verdana, sans-serif;">½ cup heavy cream</span></li>
<li><span style="font-family: Verdana, sans-serif;">1 tablespoon of Extra Virgin Olive Oil</span></li>
<li><span style="font-family: Verdana, sans-serif;">1 tablespoon Steak Sauce (I use A1)</span></li>
</ul><span style="font-family: Verdana, sans-serif;">1. Combine all but 4 tablespoons of the flour and the oil for the meatballs in a large bowl. Use your hands to combine all the ingredients. </span><span style="font-family: Verdana, sans-serif;"><br />
</span><br />
<span style="font-family: Verdana, sans-serif;">2. From the mixture take small sections and use remaining flour to help shape into meatballs. Set aside until all meatball formed.</span><span style="font-family: Verdana, sans-serif;"><br />
</span><br />
<span style="font-family: Verdana, sans-serif;">3. Heat the Olive Oil in a large frying pan over a medium heat. Gently fry the meatballs until gently browned on both sides..you don’t need to fully cook they will finish in the sauce.</span><span style="font-family: Verdana, sans-serif;"><br />
</span><br />
<span style="font-family: Verdana, sans-serif;">4. Reserve the meatballs to one side once browned.</span><span style="font-family: Verdana, sans-serif;"><br />
</span><br />
<span style="font-family: Verdana, sans-serif;">5. In the same pan start the sauce. Add the oil and when hot add onion, carrot and celery and cook for about 5 mins (until carrot is soft). </span><span style="font-family: Verdana, sans-serif;"><br />
</span><br />
<span style="font-family: Verdana, sans-serif;">6. Add the garlic, fresh tomatoes. Cook down for a few minutes until the tomatoes have broken down.</span><span style="font-family: Verdana, sans-serif;"><br />
</span><br />
<span style="font-family: Verdana, sans-serif;">7. Add the crushed tomatoes, dried herbs, ½ rosemary, basil, red wine and steak sauce. </span><span style="font-family: Verdana, sans-serif;"><br />
</span><br />
<span style="font-family: Verdana, sans-serif;">8. Turn heat down to low, cover and cook for about 20 mins. </span><br />
<span style="font-family: Verdana, sans-serif;">9. Add back meatballs and any juices, cover each one with sauce and cook for another 20 mins</span><span style="font-family: Verdana, sans-serif;"><br />
</span><br />
<span style="font-family: Verdana, sans-serif;">10. Add the heavy cream and reserved rosemary and cook for 5 mins. Cover and turn off heat</span><br />
<span style="font-family: Verdana, sans-serif;">11. Cook the Spaghetti to taste ( I like al dente ) and drain</span><span style="font-family: Verdana, sans-serif;"><br />
</span><br />
<span style="font-family: Verdana, sans-serif;">12. Take a few spoons of the sauce and mix through the cooked spaghetti. Turn onto serving platter. Cover with the rest of the meatballs and sauce and serve.</span><br />
<br />
<span style="font-family: Verdana;">If you are really hungry serve with my <a href="http://floridafoodie.blogspot.com/2009/10/garlic-garlic-garlic-bread.html">Garlic, Garlic, Garlic Bread</a>!</span><br />
<br />
<span style="font-family: Verdana, sans-serif;">Enjoy!</span>Clare and Garyhttp://www.blogger.com/profile/16231901067354703823noreply@blogger.com0tag:blogger.com,1999:blog-1642218661626290182.post-41828035879389861222009-10-21T20:24:00.002-04:002009-10-21T20:46:13.394-04:00Garlic, Garlic, Garlic Bread<span style="font-family: Verdana, sans-serif;">When you are married to a 6’5 construction worker you need to keep him well fed and I serve this gorgeous garlic bread with my pasta dishes….however this is so good it rarely even makes it to the table…you won’t ever buy shop garlic bread again!!! It's the lemon that gives it that extra kick.</span><br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_h_DX7fYpCR4/St-mFrpG_rI/AAAAAAAAAhY/nymro_8V0fo/s1600-h/Gourmet+019.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" src="http://2.bp.blogspot.com/_h_DX7fYpCR4/St-mFrpG_rI/AAAAAAAAAhY/nymro_8V0fo/s320/Gourmet+019.jpg" vr="true" /></span></a><br />
</div><span style="font-family: Verdana, sans-serif;"><br />
</span><br />
<span style="font-family: Verdana, sans-serif;"><br />
</span><br />
<span style="font-family: Verdana, sans-serif;">Serves 4 people</span><br />
<span style="font-family: Verdana, sans-serif;">Preparation Time 5 mins</span><br />
<span style="font-family: Verdana, sans-serif;">Cooking Time 5 mins</span><br />
<span style="font-family: Verdana, sans-serif;"><br />
</span><br />
<span style="font-family: Verdana, sans-serif;">Ingredients</span><br />
<div><span style="font-family: Verdana, sans-serif;"></span><br />
</div><ul><li><span style="font-family: Verdana, sans-serif;">French baguette sliced into ½ inch pieces at an angle.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Zest & Juice of 1 lemon</span></li>
<li><span style="font-family: Verdana, sans-serif;">1 teaspoon Italian dried herb mix</span></li>
<li><span style="font-family: Verdana, sans-serif;">4 large garlic cloves minced or grated</span></li>
<li><span style="font-family: Verdana, sans-serif;">50 grams of butter</span></li>
<li><span style="font-family: Verdana, sans-serif;">2 tablespoon Extra Virgin Olive Oil</span></li>
<li><span style="font-family: Verdana, sans-serif;">Ground Black Pepper</span></li>
<li><span style="font-family: Verdana, sans-serif;">150g mixed Italian cheeses (you can buy mixed bags at supermarket, but regular cheddar will get the job done too if you can't access any Italian cheeses!!)</span></li>
</ul><span style="font-family: Verdana, sans-serif;">1. Combine the butter, oil, herbs, zest and juice of lemon, pepper and garlic in either a microwaveable bowl or a saucepan.</span><br />
<span style="font-family: Verdana, sans-serif;">2. Heat gently until butter melted</span><br />
<span style="font-family: Verdana, sans-serif;">3. Lay the bread slices on a baking sheet – use foil to save scraping burnt cheese off later.</span><br />
<span style="font-family: Verdana, sans-serif;">4. Pour a little butter mixture on to each slice (use a brush if easier)</span><br />
<span style="font-family: Verdana, sans-serif;">5. Cover each slice with cheese</span><br />
<span style="font-family: Verdana, sans-serif;">6. Place until a medium grill (broil) until cheese melted and bread is crispy</span><br />
<div><br />
</div><div><span style="font-family: Verdana, sans-serif;">Enjoy!</span><br />
</div><div></div><div></div><div></div>Clare and Garyhttp://www.blogger.com/profile/16231901067354703823noreply@blogger.com0tag:blogger.com,1999:blog-1642218661626290182.post-53105189771577809442009-10-21T11:51:00.004-04:002009-10-21T17:38:46.281-04:00Clare's Super Beef Stew<span style="font-family: Verdana, sans-serif;">My friend and her daughter arrive in Florida this week and I'm trying to get food cooked so that I can enjoy being with them rather than spend all the time in the kitchen. This Sunday we will be having this delicious beef stew which is a hybrid of my mothers recipe, homemade yorkshire puddings and veggies...yummy. PS..I'll add some pics on Sunday ;-)</span><br />
<br />
<span style="font-family: Verdana, sans-serif;">Serves 4</span><br />
<span style="font-family: Verdana, sans-serif;">Prep Time: 10 mins</span><br />
<span style="font-family: Verdana, sans-serif;">Cooking time: 10mins prep, 2 1/2 hrs cooking</span><br />
<br />
<strong><span style="font-family: Verdana, sans-serif;">Ingredients</span></strong><br />
<br />
<ul><li><span style="font-family: Verdana, sans-serif;">1 1/2 lbs lean stewing beef</span></li>
<li><span style="font-family: Verdana, sans-serif;">1 large yellow onion medium diced</span></li>
<li><span style="font-family: Verdana, sans-serif;">3 sticks of celery sliced at a diagonal in 2 " pieces</span></li>
<li><span style="font-family: Verdana, sans-serif;">3 large carrots sliced at a diagonal in 2 " pieces</span></li>
<li><span style="font-family: Verdana, sans-serif;">3 garlic cloves peeled and crushed</span></li>
<li><span style="font-family: Verdana, sans-serif;">3 medium potatoes peeled and sliced in 1/4 thickness ( you can add more if you are not going to serve potatoes with your meal)</span></li>
<li><span style="font-family: Verdana, sans-serif;">1/4 cup thyme leaves</span></li>
<li><span style="font-family: Verdana, sans-serif;">1 cup red wine</span></li>
<li><span style="font-family: Verdana, sans-serif;">2 cups beef stock, low sodium</span></li>
<li><span style="font-family: Verdana, sans-serif;">1 tablespoon dijon mustard (I used Grey Poupon)</span></li>
<li><span style="font-family: Verdana, sans-serif;">2 tablespoons of extra virgin olive oil</span></li>
<li><span style="font-family: Verdana, sans-serif;">kosher salt and ground pepper</span></li>
<li><span style="font-family: Verdana, sans-serif;">2 bay leaves</span></li>
<li><span style="font-family: Verdana, sans-serif;">2 tablespoons of all purpose flour</span></li>
</ul><span style="font-family: Verdana, sans-serif;">You will need a casserole dish that you can fry in then transfer to the oven, or a frying pan with a casserole dish. I use a Le Crueset casserole</span><br />
<ol><li><span style="font-family: Verdana, sans-serif;">Set oven at 300 F ( 150 C)</span></li>
<li><span style="font-family: Verdana, sans-serif;">Cut meat into 2" pieces</span></li>
<li><span style="font-family: Verdana, sans-serif;">Season well with salt and pepper </span></li>
<li><span style="font-family: Verdana, sans-serif;">Coat the meat with the flour and shake off excess</span></li>
<li><span style="font-family: Verdana, sans-serif;">Heat one tablespoon of oil at a medium hot heat.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Brown the meat on both sides, you are looking for a nice crust, don't cook through and don't crown pan as the meat wont brown. Once all meat done remove from casserole and turn heat down to medium.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Add rest of oil, heat and then add onion, celery, carrot, thyme. As you stir remember to scrape all the good bits off the bottom of the pan</span></li>
<li><span style="font-family: Verdana, sans-serif;">When the onions have started to soften add the meat back to the casserole, then add the wine, stock, mustard and bay leaves. Bring to the boil, stir well and then cover with lid or foil and put in oven.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Cook for 2 hrs and then shut off oven and leave to cool down if you are going to eat another day. If not you can thicken if required with some corn starch (flour) and a little water - it depends how thick you want your stew.</span></li>
</ol><span style="font-family: Verdana, sans-serif;">We're having with </span><a href="http://floridafoodie.blogspot.com/2009/10/yorkshire-pudding-gone-mad.html"><span style="font-family: Verdana, sans-serif;">Yorkshire Puddings</span></a><span style="font-family: Verdana, sans-serif;">, Roast Potatoes and Vegetables and all I have to do is take the stew out if the freezer now and heat up! Hurrah!</span><br />
<br />
<span style="font-family: Verdana, sans-serif;">Enjoy!</span>Clare and Garyhttp://www.blogger.com/profile/16231901067354703823noreply@blogger.com1