tag:blogger.com,1999:blog-58618261187876798902024-02-02T11:04:06.762-08:00Beth's Test KitchenWhere recipes come to life.Unknownnoreply@blogger.comBlogger65125tag:blogger.com,1999:blog-5861826118787679890.post-28267842552114518862016-10-30T05:26:00.001-07:002016-10-30T05:43:57.035-07:00Zuppa di Zucca (Pumpkin Soup)<div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoAPttsNaMARRmwpyX7LNQiQ1qzxdRjD0Oi0oW_d73Z3P6wfHwojKkJHT3h6mOhRVY7XA0D7t5KKQiUietsWUNf2kfRMt0J8OvUeh38HY4vh3Dw3x_J8i-YzLY8wPtaShxhmQhX8-nIgF9/s640/blogger-image-321551317.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoAPttsNaMARRmwpyX7LNQiQ1qzxdRjD0Oi0oW_d73Z3P6wfHwojKkJHT3h6mOhRVY7XA0D7t5KKQiUietsWUNf2kfRMt0J8OvUeh38HY4vh3Dw3x_J8i-YzLY8wPtaShxhmQhX8-nIgF9/s640/blogger-image-321551317.jpg"></a></div></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">What You Need:</span></div><div>1 Whole Pumpkin </div><div>1 Yellow Onion or 4 Shallots </div><div>Olive Oil</div><div>Truffle Oil </div><div>Salt</div><div>Red Pepper</div><div>Pumpkin Spice</div><div>Shredded Pecorino cheese</div><div><br></div><div>Step 1</div><div>Preheat oven to 175 Celsius. Cut your pumpkin in half & remove the innards, save the seeds! Then brush the pulp with olive oil, put face down on a parchment paper lined cookie sheet. Bake for 45 minutes.</div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsMb5rdun8Yv-_rMZ_ZnQUlnLENpsN_-yrVGSpwhbsXP-mSFfgDa_wV6ScI_7I0nGfKAh0ATXd2OCUJceVGUES8FeVXJMYMxUt4CEJKRawgPrC5I9p36dzA67nIMMTn0rfeuKG83q8eW8r/s640/blogger-image--908328877.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsMb5rdun8Yv-_rMZ_ZnQUlnLENpsN_-yrVGSpwhbsXP-mSFfgDa_wV6ScI_7I0nGfKAh0ATXd2OCUJceVGUES8FeVXJMYMxUt4CEJKRawgPrC5I9p36dzA67nIMMTn0rfeuKG83q8eW8r/s640/blogger-image--908328877.jpg"></a></div></div><div><br></div><div>Step 2</div><div>Take out the pumpkin and let cool 10-15 minutes. (Put seeds on a tray, sprinkle with salt, pumpkin pie spice & olive oil, put in oven until ready to serve) Meanwhile, cover the bottom of a pot with olive oil, add Ā½ tsp red pepper (optional), 1 tsp salt and diced onion. Blonde onions. Peel or cut skin off pumpkin, cut into chunks and add to onions. Cook together for 5 minutes.</div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCSNKgrVq9JjKOUa_zLaAvxKYyECIQNoiJP9KHPcux1ge5SMwCZ0TP6Y6qb8KMW3t6KhwbNujMB8WeN5ejCbC13DbRDCwamIoIgJ4mwpGLLrK_jlNnZnMmfPPiibET53oTAs4QHeSpbzKF/s640/blogger-image--1783610112.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCSNKgrVq9JjKOUa_zLaAvxKYyECIQNoiJP9KHPcux1ge5SMwCZ0TP6Y6qb8KMW3t6KhwbNujMB8WeN5ejCbC13DbRDCwamIoIgJ4mwpGLLrK_jlNnZnMmfPPiibET53oTAs4QHeSpbzKF/s640/blogger-image--1783610112.jpg"></a></div><br></div><div>Step 3</div><div>Put everything in the blender, slowly add 1/4 cup of fresh olive oil. Blend on high until smooth. Put back in pot, cover, cook on low for 10 minutes. Ladle into serving bowl, top with pecorino, spicy or normal olive oil, pumpkin seeds (fresh cooked bacon bits are good tooš). Serve & Enjoy!!!</div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdSbqzVz3YocvyKbhfjA8xDv5Ft9CMmJ_QuP4oqbrCVnQcTr9VINbuhlfRNGjapvewwU3aXxXt1HWnfwxNcN80X6dG1ItXVvaUMZsxtwsfmrqcnhWOlY5h5CbeXiQ3ZY8JAYXgpOR5L33B/s640/blogger-image-693227460.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdSbqzVz3YocvyKbhfjA8xDv5Ft9CMmJ_QuP4oqbrCVnQcTr9VINbuhlfRNGjapvewwU3aXxXt1HWnfwxNcN80X6dG1ItXVvaUMZsxtwsfmrqcnhWOlY5h5CbeXiQ3ZY8JAYXgpOR5L33B/s640/blogger-image-693227460.jpg"></a></div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_0EqCkVzucs0cW6kyckzRfsc6Vxb-DNrDRpSEw7ikLQAjp81bepGafzs1Sy9Hxim1i0adwr32wFKt2ZAYoo0vaV1_NzI725Sllr1PaveL8AkHNiADxg_sxX4Bp827qd9O15eh6KksNnOv/s640/blogger-image--1921681165.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_0EqCkVzucs0cW6kyckzRfsc6Vxb-DNrDRpSEw7ikLQAjp81bepGafzs1Sy9Hxim1i0adwr32wFKt2ZAYoo0vaV1_NzI725Sllr1PaveL8AkHNiADxg_sxX4Bp827qd9O15eh6KksNnOv/s640/blogger-image--1921681165.jpg"></a></div></div><div><br></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5861826118787679890.post-70444981484577423032015-08-03T13:54:00.001-07:002015-08-11T14:39:39.435-07:00JalapeƱo Simple Syrup<div class="separator" style="clear: both;">For JalapeƱo Margaritas! </div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">What you need: </div><div class="separator" style="clear: both;">3 glass jars with lids</div><div class="separator" style="clear: both;"><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">12 oz. jar of sliced jalapeƱos </span></div><div class="separator" style="clear: both;">8 limes</div><div class="separator" style="clear: both;">Water</div><div class="separator" style="clear: both;">Sugar</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">1. I used the emulsion blender on the jar of jalapeƱos with jalapeƱo juice to break them up and release heat. </div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMOZ_lPETYxWJn-n_ZNLzRky0ofARlGvIqPcZecTwhhgpS9FLT6IY8vlDRInkTQz5RHIl9pr9Y1NlJsFnm3oTSnFJ-h5s1zwOGlThrSOAc76DI8LxJ707QyCG2AWUY-lwL4s3Dm0B4T-pd/s640/blogger-image-1168673533.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMOZ_lPETYxWJn-n_ZNLzRky0ofARlGvIqPcZecTwhhgpS9FLT6IY8vlDRInkTQz5RHIl9pr9Y1NlJsFnm3oTSnFJ-h5s1zwOGlThrSOAc76DI8LxJ707QyCG2AWUY-lwL4s3Dm0B4T-pd/s640/blogger-image-1168673533.jpg"></a></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">2. Juice about 8-10 limes. Don't be lazy here!!! Fresh is best and it's totally worth it! </div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvjA2TeGB3TWLvsjcW3kpfdIsOEV9FBpWhpzjGddJAJGEpw7mt3dpGLrcjcmXeH1cImup6WpYwF7vu92zy0ocuNfMokIqVe3hvKldhJq0J_vhv3BksmH_UnwTkCgqdVTyk1t6krwm9NO8Q/s640/blogger-image--2108971543.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvjA2TeGB3TWLvsjcW3kpfdIsOEV9FBpWhpzjGddJAJGEpw7mt3dpGLrcjcmXeH1cImup6WpYwF7vu92zy0ocuNfMokIqVe3hvKldhJq0J_vhv3BksmH_UnwTkCgqdVTyk1t6krwm9NO8Q/s640/blogger-image--2108971543.jpg"></a></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">3. Depending on your measure of sweetness, half the jar to a full jar of sugar (half was good for me, but you do you!)</div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAqcXDvXHphB1vehgkJbrjH2ORsjrD4s4oRnpTDBda_5UDGfdAMbpr_P_xGzR9qkEfysNQiC_NNNWDTyTjgiNXwot2Oi6GQQBzr4TqYDvU5iqY3qTebyneyUyEJI_Z68U2VAvhYn7gjOVB/s640/blogger-image-270044777.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAqcXDvXHphB1vehgkJbrjH2ORsjrD4s4oRnpTDBda_5UDGfdAMbpr_P_xGzR9qkEfysNQiC_NNNWDTyTjgiNXwot2Oi6GQQBzr4TqYDvU5iqY3qTebyneyUyEJI_Z68U2VAvhYn7gjOVB/s640/blogger-image-270044777.jpg"></a></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">4. Add it all to a pot, plus 1/2 - 1 jalapeƱo jar of water (depends on how much lime juice you squeezed). Bring this to a rolling boil for 3-5 minutes. Then turn off heat and let cool. </div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhM_s2QDQ5hwnn-UNhfuCWqsKBTR_TFFLcvkhvNGYBidyvjIPAxMOAPGi7zxIEl0Vdm2kg8YZ8pCWlX0yCrtEbQcaA-K_-gmeMIFnkRgNV-q0H48Rb2xY5niVnS6hxAbZZAzEksl28DIYdn/s640/blogger-image--1625193438.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhM_s2QDQ5hwnn-UNhfuCWqsKBTR_TFFLcvkhvNGYBidyvjIPAxMOAPGi7zxIEl0Vdm2kg8YZ8pCWlX0yCrtEbQcaA-K_-gmeMIFnkRgNV-q0H48Rb2xY5niVnS6hxAbZZAzEksl28DIYdn/s640/blogger-image--1625193438.jpg"></a></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">5. Divide into jars. This is good for 1 week in fridge and 6 months frozen. </div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5YSzaYcROOrepCSA5l_tcZmSzXogYIERo3QWyfG22g2NjRh3xJhfUsd_o8Xz980az8PVUwiVs23VseMJZx5TYEeY_WorAug6SilIM4A7YD7S8nVE_eSYI3KcEAq2v1WopJFkhcpXL_ONo/s640/blogger-image-1458901285.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5YSzaYcROOrepCSA5l_tcZmSzXogYIERo3QWyfG22g2NjRh3xJhfUsd_o8Xz980az8PVUwiVs23VseMJZx5TYEeY_WorAug6SilIM4A7YD7S8nVE_eSYI3KcEAq2v1WopJFkhcpXL_ONo/s640/blogger-image-1458901285.jpg"></a></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">Just add a tablespoon or 2 to your favorite margarita and you will never look back!!!! <span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">Enjoy! </span></div><br></div><br></div><br></div><br></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5861826118787679890.post-34687864614799553532015-06-21T05:43:00.001-07:002015-06-22T23:06:42.171-07:00Linda's Coconut Cream Cake<div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjybf2gQQmE2aizwG22avDPnAMwra8Bkh9w2k47fimL_IOcqnHPp-r5qMqFRtZVvEcdPg5z-S_vz8zRt47T4xtarXOCshM4ifv0HOEX4myrkQLDAVgP5k2NhRrGgQSp3aMhUIEnIrvi0KAK/s640/blogger-image--1549544176.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjybf2gQQmE2aizwG22avDPnAMwra8Bkh9w2k47fimL_IOcqnHPp-r5qMqFRtZVvEcdPg5z-S_vz8zRt47T4xtarXOCshM4ifv0HOEX4myrkQLDAVgP5k2NhRrGgQSp3aMhUIEnIrvi0KAK/s640/blogger-image--1549544176.jpg"></a></div></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">What you need:</span></div><div>1 box of butter yellow cake mix or white cake</div><div>Almond Extract </div><div>1 can of Carnation sweet milk</div><div>1 can of cream of coconut </div><div>Cool Whip Extra Creamy </div><div>Coconut Flakes</div><div><br></div><div>1. Cook cake by box directions (add a tsp of almond extract) in a 9x13 pan. Let it cool. </div><div>2. Poke holes with a small end of a wooden spoon.</div><div>3. Pour both cans of milk over cake.</div><div>4. Cover with cool whip.</div><div>5. Toast coconut and sprinkle over the cake. </div><div>6. Cover and cool in fridge. </div><div>Enjoy!!!!!!</div><div><br></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5861826118787679890.post-8807794123824311552015-04-01T12:24:00.001-07:002015-04-01T12:26:02.408-07:00Best Rice Krispie Treats... EVER!!!<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrGR873Fo55VeoQckQUYiTBoK-y6UFAb45llA-G-HYOdykf9SmwQihrA11HWK4lBctq9LNY4EkCxNt14QTZTzv3eAndme25Do0H_d5PCwU_-7AHQQ3gWDw49Ak_0Qra4bkQZEs6aWM6lBP/s640/blogger-image-2062326550.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrGR873Fo55VeoQckQUYiTBoK-y6UFAb45llA-G-HYOdykf9SmwQihrA11HWK4lBctq9LNY4EkCxNt14QTZTzv3eAndme25Do0H_d5PCwU_-7AHQQ3gWDw49Ak_0Qra4bkQZEs6aWM6lBP/s640/blogger-image-2062326550.jpg"></a></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">See those specks of black in there, that's real vanilla and it makes these treats the best you will EVER have!!!!</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">What you need: </div><div class="separator" style="clear: both;">9 cups Rice Krispie cereal </div><div class="separator" style="clear: both;">16oz bag of miniature marshmallows </div><div class="separator" style="clear: both;">1 2/3 sticks of salted butter </div><div class="separator" style="clear: both;">1/3 cup butter for buttering pan</div><div class="separator" style="clear: both;">1/2 vanilla bean</div><div class="separator" style="clear: both;">1/4 tsp pink Himalayan salt</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">1. Put cereal in a large bowl.</div><div class="separator" style="clear: both;">2. Butter 13x9in pan</div><div class="separator" style="clear: both;">2. Heat 1 2/3 cup butter over low heat, scrape vanilla bean into butter and add salt.</div><div class="separator" style="clear: both;">3. Once butter has melted, add marshmallows and stir until smooth.</div><div class="separator" style="clear: both;">4. Pour over cereal and stir until well mixed.</div><div class="separator" style="clear: both;">5. Pour into pan, smooth, let cool, cut and ENJOY!!!! </div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5861826118787679890.post-44985033091201193032015-01-19T04:53:00.001-08:002015-01-19T04:58:03.217-08:00Coconut Pie<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmICJjind-Pq5B9DxzjnCsXRsfkC_ygY6gYJ9xtgz_urCW9NBdZkooLuYBOGqfJECTy8Nv-xtYaHcDoAyctQ8wKce459M5uJ2WO9umgHAGNj62C7aaqLMuLt9nM0tmIiFMHJ2xvXF9iL1-/s640/blogger-image-333027357.jpg" imageanchor="1" style="font-size: 19px; -webkit-composition-fill-color: rgba(130, 98, 83, 0.0980392); font-family: UICTFontTextStyleBody; margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmICJjind-Pq5B9DxzjnCsXRsfkC_ygY6gYJ9xtgz_urCW9NBdZkooLuYBOGqfJECTy8Nv-xtYaHcDoAyctQ8wKce459M5uJ2WO9umgHAGNj62C7aaqLMuLt9nM0tmIiFMHJ2xvXF9iL1-/s640/blogger-image-333027357.jpg"></a><br><div><font color="#a00031" face="UICTFontTextStyleBody"><span style="font-size: 19px; -webkit-composition-fill-color: rgba(130, 98, 83, 0.0980392); text-decoration: -webkit-letterpress;"><br></span></font><div style="color: rgba(0, 0, 0, 0.701961); font-family: UICTFontTextStyleBody; font-size: 19px; -webkit-composition-fill-color: rgba(130, 98, 83, 0.0980392); text-decoration: -webkit-letterpress;">1 cup coconut </div><div style="color: rgba(0, 0, 0, 0.701961); font-family: UICTFontTextStyleBody; font-size: 19px; -webkit-composition-fill-color: rgba(130, 98, 83, 0.0980392); text-decoration: -webkit-letterpress;">3/4 cup honey </div><div style="color: rgba(0, 0, 0, 0.701961); font-family: UICTFontTextStyleBody; font-size: 19px; -webkit-composition-fill-color: rgba(130, 98, 83, 0.0980392); text-decoration: -webkit-letterpress;">2 cups buttermilk or coconut milk</div><div style="color: rgba(0, 0, 0, 0.701961); font-family: UICTFontTextStyleBody; font-size: 19px; -webkit-composition-fill-color: rgba(130, 98, 83, 0.0980392); text-decoration: -webkit-letterpress;">1 1/2 tsp vanilla </div><div style="color: rgba(0, 0, 0, 0.701961); font-family: UICTFontTextStyleBody; font-size: 19px; -webkit-composition-fill-color: rgba(130, 98, 83, 0.0980392); text-decoration: -webkit-letterpress;">1/4 cup butter or ghee</div><div style="color: rgba(0, 0, 0, 0.701961); font-family: UICTFontTextStyleBody; font-size: 19px; -webkit-composition-fill-color: rgba(130, 98, 83, 0.0980392); text-decoration: -webkit-letterpress;">1/2 cup gluten free bisquick</div><div style="color: rgba(0, 0, 0, 0.701961); font-family: UICTFontTextStyleBody; font-size: 19px; -webkit-composition-fill-color: rgba(130, 98, 83, 0.0980392); text-decoration: -webkit-letterpress;">4 eggs</div><div style="color: rgba(0, 0, 0, 0.701961); font-family: UICTFontTextStyleBody; font-size: 19px; -webkit-composition-fill-color: rgba(130, 98, 83, 0.0980392); text-decoration: -webkit-letterpress;"><br></div><div style="color: rgba(0, 0, 0, 0.701961); font-family: UICTFontTextStyleBody; font-size: 19px; -webkit-composition-fill-color: rgba(130, 98, 83, 0.0980392); text-decoration: -webkit-letterpress;">Mix everything and pour in a pie pan sprayed with non stick baking spray. Bake at 350F for 50-55 minutes. </div><div style="color: rgba(0, 0, 0, 0.701961); font-family: UICTFontTextStyleBody; font-size: 19px; -webkit-composition-fill-color: rgba(130, 98, 83, 0.0980392); text-decoration: -webkit-letterpress;"><br></div><div style="color: rgba(0, 0, 0, 0.701961); font-family: UICTFontTextStyleBody; font-size: 19px; -webkit-composition-fill-color: rgba(130, 98, 83, 0.0980392); text-decoration: -webkit-letterpress;">This pie is gluten free and totally delicious! Enjoy!!!!</div><div><br></div></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5861826118787679890.post-56471414723386857502014-08-09T09:58:00.001-07:002015-01-15T12:01:37.218-08:00Paleo Pecan Delights<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpbQQbbnW76awSXqpPP5_UsEQ4Uc_n8rh_dPzMPrdwZ2ctphntPJWsN57RafPh0lL-WGbj3Ke2IhjDtkNOSsc5vGvvemu8pivU1xYm79pULb469PbsV-yXIHl1XEi_UTs75RjPALvpeoxq/s640/blogger-image--80159883.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpbQQbbnW76awSXqpPP5_UsEQ4Uc_n8rh_dPzMPrdwZ2ctphntPJWsN57RafPh0lL-WGbj3Ke2IhjDtkNOSsc5vGvvemu8pivU1xYm79pULb469PbsV-yXIHl1XEi_UTs75RjPALvpeoxq/s640/blogger-image--80159883.jpg"></a></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">Day 20 of the Whole 30 paleo challenge and I want a treat! So. This is loosely based off a recipe my dear friend shared with me. But being a South Carolina girl, I needed my pecan fix and well, this is my creation!!!!</div><div class="separator" style="clear: both;"><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"><br></span></div><div class="separator" style="clear: both;"><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">What you need:</span></div><div class="separator" style="clear: both;">1 1/2 cup of pecans </div><div class="separator" style="clear: both;">1/2 or 3/4 cup unsweetened shredded coconut</div><div class="separator" style="clear: both;">1 cup soft pitted dates</div><div class="separator" style="clear: both;">2-3 Tbsp coconut oil</div><div class="separator" style="clear: both;">3-4 Tbsp raw almond butter</div><div class="separator" style="clear: both;">1 tsp sea salt</div><div class="separator" style="clear: both;">1 tsp vanilla</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">1. Put pecans & coconut in your food processor with a S shaped blade. Process until it's crumbley. </div><div class="separator" style="clear: both;">2. Add all other ingredients and pulse until you form a dough. If it's too crumbley, add more coconut oil or almond butter. </div><div class="separator" style="clear: both;">3. Shape your balls and store in fridge for a week or freezer for longer storage. </div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">Note: If you want to impress, roll in cocoa powder or coconut to serve! </div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5861826118787679890.post-17913008787129044902014-07-22T14:21:00.001-07:002014-07-22T14:59:37.458-07:00Speck wrapped Dates<div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;">J<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvprSLXOdFcj7hXEbGcPUxHWh1zpF7j76Nt2JND9onS0O47Mnc7vWZvOx8bviwSxDYaCXnAzFpzrOmX9CbM1FQK7En8VPG_243LMWdR9ePN0ir9MRmXTKHTU9zQIyl8uIhdF_iCImjGIWJ/s640/blogger-image-668668883.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvprSLXOdFcj7hXEbGcPUxHWh1zpF7j76Nt2JND9onS0O47Mnc7vWZvOx8bviwSxDYaCXnAzFpzrOmX9CbM1FQK7En8VPG_243LMWdR9ePN0ir9MRmXTKHTU9zQIyl8uIhdF_iCImjGIWJ/s640/blogger-image-668668883.jpg"></a></div></div></div><div><br></div><div>What you need:</div><div>Thinly sliced speck</div><div>Dried dates</div><div><br></div><div>Heat the oven to full blast. Wrap your dates in speck, put them on a raised pan & pop them in the oven for 6-8 minutes. They come out sweet & chewy, sort of caramel like and smell like heaven. </div><div>If you want to step it up, put blue cheese & or an almond in the center of the dates.</div><div><br></div><div>Thank goodness for these because I may make it another paleo day! ;)</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5861826118787679890.post-37764442802456287792014-05-28T23:34:00.001-07:002014-05-28T23:34:16.159-07:00Speck Wrapped Asparagus<div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9zhwjDf1THgoPs6a_hvafJo7cDPgBgib3AiS0ZelyBulF0b559WPOMKDZWg-glPNUgbXKH7DYV7kCTIp9a6EEVgYSO2LcZRNPCu-2TKuDlaJ0rIWwp7sQd4MZsWbsRsKDDTxigysCwbkU/s640/blogger-image--825661805.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9zhwjDf1THgoPs6a_hvafJo7cDPgBgib3AiS0ZelyBulF0b559WPOMKDZWg-glPNUgbXKH7DYV7kCTIp9a6EEVgYSO2LcZRNPCu-2TKuDlaJ0rIWwp7sQd4MZsWbsRsKDDTxigysCwbkU/s640/blogger-image--825661805.jpg"></a></div><br></div><div class="separator" style="clear: both;">What you need:</div><div class="separator" style="clear: both;">Olive oil</div><div class="separator" style="clear: both;">Salt</div><div class="separator" style="clear: both;">Asparagus</div><div class="separator" style="clear: both;">Speck (thinly sliced)</div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><br></div></div><div class="separator" style="clear: both;">Wash your asparagus and snap off the ends. Put on a cookie sheet and sprinkle with olive oil and salt. Toss it together. Then wrapped each piece with speck. I usually need 2 pieces to completely wrap it. Bake at 500 for 15 minutes. Drizzle with fresh olive oil and serve!!!!</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaErBJ6Z9NpNHMNSg2XhxkfgqgOsciMkUCXoZ-FODHyyqtLcoN_vMVxViAB2Mg3zzNmV56cF6yekTi21TzJ_XZhYRqb3TupQ3JPAj_1QI_Hb7n5nWKxIA394iCFU_jaHFTKyXYWkbsThMU/s640/blogger-image-780907903.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaErBJ6Z9NpNHMNSg2XhxkfgqgOsciMkUCXoZ-FODHyyqtLcoN_vMVxViAB2Mg3zzNmV56cF6yekTi21TzJ_XZhYRqb3TupQ3JPAj_1QI_Hb7n5nWKxIA394iCFU_jaHFTKyXYWkbsThMU/s640/blogger-image-780907903.jpg"></a></div><span style="-webkit-tap-highlight-color: rgba(26, 26, 26, 0.296875); -webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); ">We had it for dinner tonight with some Montasio & pecorino cheese. Perfection.</span></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5861826118787679890.post-52640994173406071402014-05-17T06:07:00.001-07:002014-05-17T06:07:15.307-07:00Tuna on Tomato Antipasta<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfn3Qj8uPBktXu98fJLbGfC1qqJLDE8sFdIYjKxHcpkEj4AdSSWHxM_vg9bsLa92lAfZw7aM-0cUjQ9999eSaMh-8bx9W10ZWBSlaM1qaOCkZ1eV2QSlH_gkjK0S3lb9mktZduOyLZEi9S/s640/blogger-image-160556946.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a><div class="separator" style="clear: both;">I had these at an amazing restaurant in Soave, Italy last weekend. As soon as I tasted this, I knew I needed to replicate it! </div><div class="separator" style="clear: both;"><br></div><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfn3Qj8uPBktXu98fJLbGfC1qqJLDE8sFdIYjKxHcpkEj4AdSSWHxM_vg9bsLa92lAfZw7aM-0cUjQ9999eSaMh-8bx9W10ZWBSlaM1qaOCkZ1eV2QSlH_gkjK0S3lb9mktZduOyLZEi9S/s640/blogger-image-160556946.jpg"></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">What you need:</div><div class="separator" style="clear: both;">Tuna in oil</div><div class="separator" style="clear: both;">Mayonnaise </div><div class="separator" style="clear: both;">Green or black olives</div><div class="separator" style="clear: both;">Roma Tomatoes</div><div class="separator" style="clear: both;">Black Pepper</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">Add a Tbsp of mayo to a can of tuna (do not drain oil). Add black pepper to taste & mix. Rinse and cut your tomatoes into halves. Scoop out the inside so it becomes a bowl. Add your tuna mix & top with olives! </div><div class="separator" style="clear: both;">You can slice your olives, add it whole or mix it into your tuna. Anyway you want to serve it will be great! These are fantastic at dinner parties to serve as a first dish (which is how i had it at the restaurant) or to make for yourself for lunch! Enjoy!!!!</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5861826118787679890.post-1131369617306814562014-03-17T12:13:00.001-07:002014-03-17T12:13:26.800-07:00Tomato Tuna Pasta<div class="separator" style="clear: both;">
This is simple, delicious & good for you too! </div>
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What you need:</div>
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1kg whole wheat pasta</div>
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Punch of sea salt</div>
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1 jar of tomato passata</div>
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2-3 garlic cloves</div>
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Pitted green olives</div>
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Red pepper flakes</div>
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sea salt</div>
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Olive oil</div>
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100g of Tuna in Olive Oil</div>
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1. Start with covering the bottom of your pan with olive oil, add your olives, red pepper flakes and garlic. Let it simmer, when you smell the garlic, its ready. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuqv53k_SLyqge12Km3d8y79bSOahTEgcqFhaonBVYvipJT6U87qoHX7k7ABnJU24K0Ym-HsaFbyoTzvVwaj9cLJ3KEqrXFb7zHQEw3HzbVqnGr8w3yQ7UXsr_N7wCl7HRCx7hfP_i4PnO/s640/blogger-image--28238812.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuqv53k_SLyqge12Km3d8y79bSOahTEgcqFhaonBVYvipJT6U87qoHX7k7ABnJU24K0Ym-HsaFbyoTzvVwaj9cLJ3KEqrXFb7zHQEw3HzbVqnGr8w3yQ7UXsr_N7wCl7HRCx7hfP_i4PnO/s640/blogger-image--28238812.jpg" /></a></div>
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2. Add your tuna, do not drain the oil. Let it simmer for about 3-5 minutes. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKZwZBdA3Yws-Ma7r_8dcmLBvr8XUbmALV-xKUbuYoXsut8P5kZvIF3UNEXfzP18nrd4Buk_9OecVcCGZl3ZMeFTapLtWUhhw01xO4YH2qZbYByMaiEJDO6KIuZgw7EeOCKs878ZYQPs49/s640/blogger-image-1508169931.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKZwZBdA3Yws-Ma7r_8dcmLBvr8XUbmALV-xKUbuYoXsut8P5kZvIF3UNEXfzP18nrd4Buk_9OecVcCGZl3ZMeFTapLtWUhhw01xO4YH2qZbYByMaiEJDO6KIuZgw7EeOCKs878ZYQPs49/s640/blogger-image-1508169931.jpg" /></a></div>
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<span class="Apple-style-span" style="font-size: x-small;">(This is the tuna that I use and the tomato sauce. I know you can get this tomato sauce at the World Market.)</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQtExlkHI1ptOzKkNStZULZBiYujO73tnJAcpg93EPu7UiliqyKY8b-xMdVsSEU2hU_lWZ0xOLt6zi6lirzX8IYmaf9iQ4l5yTfgFE8EYQW6SGQL_MgX9I3Gn_qWh2U6HUejrzJ_YnQ6XU/s640/blogger-image--1842708778.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQtExlkHI1ptOzKkNStZULZBiYujO73tnJAcpg93EPu7UiliqyKY8b-xMdVsSEU2hU_lWZ0xOLt6zi6lirzX8IYmaf9iQ4l5yTfgFE8EYQW6SGQL_MgX9I3Gn_qWh2U6HUejrzJ_YnQ6XU/s200/blogger-image--1842708778.jpg" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjw4nEfvKMPFRD1Ak4qtvsMYrQ-Ai9cybQEg-x232A2XwquWiE55HYgDqqxK2nIkhRMRVXj4LGqdCj-qC5y9romshvuc1uP6Dv0D4h70tj0hoQTITTgIVQxKpCkKmVyPUWQ4fiW4ngpHHpC/s640/blogger-image-605390327.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjw4nEfvKMPFRD1Ak4qtvsMYrQ-Ai9cybQEg-x232A2XwquWiE55HYgDqqxK2nIkhRMRVXj4LGqdCj-qC5y9romshvuc1uP6Dv0D4h70tj0hoQTITTgIVQxKpCkKmVyPUWQ4fiW4ngpHHpC/s200/blogger-image-605390327.jpg" width="150" /></a></div>
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3. Add your tomato sauce and a pinch of sea salt. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5hmDMmod9ADS04TaJc2wDr2GuLiqkH9BuNOJIGikLG-U_VA_eZmgWXnpvt1WNmkKWpsD_G_7BVnrYYEtnBpgQzWavFnm39bQUK334LeZZL1KKCK5oWVvXJ6D8s94hbm1o9r8lmAXK0NEG/s640/blogger-image--138414443.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5hmDMmod9ADS04TaJc2wDr2GuLiqkH9BuNOJIGikLG-U_VA_eZmgWXnpvt1WNmkKWpsD_G_7BVnrYYEtnBpgQzWavFnm39bQUK334LeZZL1KKCK5oWVvXJ6D8s94hbm1o9r8lmAXK0NEG/s640/blogger-image--138414443.jpg" /></a></div>
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4. Once your pasta is boiled and ready, toss it in the sauce and let it heat together. Plate and serve! </div>
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In this dish I use whole wheat fusilli pasta. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgCdAf2lecH_qVt_Dgko_LoXS_MjfPVtBJXscRkqjImKdMh3vWtGL4rL7xqz-G_xzVi9W3uHOsdlYnn3zzCmoC1qcadqZvB_xzK607DdeRHmM5pgb81axRwv9YFq__9uON8uc7UyFdvBgF/s640/blogger-image-1716572853.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgCdAf2lecH_qVt_Dgko_LoXS_MjfPVtBJXscRkqjImKdMh3vWtGL4rL7xqz-G_xzVi9W3uHOsdlYnn3zzCmoC1qcadqZvB_xzK607DdeRHmM5pgb81axRwv9YFq__9uON8uc7UyFdvBgF/s640/blogger-image-1716572853.jpg" /></a></div>
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<a href="http://www.bethcaporaletti.com/Recipes/TunaPasta.doc">Download the recipe here.</a></div>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5861826118787679890.post-44418851328889202392014-02-09T01:07:00.001-08:002014-02-09T01:07:52.437-08:00Rosy's Peppers<div class="separator" style="clear: both; text-align: left;">
The first time I had these I was floored. I really never thought of peppers as a side dish. To be honest, I never thought of peppers as more than something you may or may not put on a philly! Oh boy was I wrong. My friend Rosy is from Naples. She invited my family for dinner one night and served me these and I was hooked! I have been making them ever since. She was so sweet to walk me through the recipe so that I can share it with you all! </div>
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<b>What you need:</b></div>
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1 Red, 1 Yellow & 1 Orange Pepper (just because I love the color combo!)</div>
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Sea Salt</div>
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Olive Oil<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAi9jQ3zixcSeOAz0Gw3q7yoUjn1t0Uhz9aDdfLZg3fLGkCTW8QG57ey_7_Ugq76exSeJnfZgkzrZYoyy2pMAcwqpYJrCJ5UPC4JWUamj5UsiXINm6NxDuEIxJBlIr7sryhwHz9533bonb/s1600/Rosy-1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAi9jQ3zixcSeOAz0Gw3q7yoUjn1t0Uhz9aDdfLZg3fLGkCTW8QG57ey_7_Ugq76exSeJnfZgkzrZYoyy2pMAcwqpYJrCJ5UPC4JWUamj5UsiXINm6NxDuEIxJBlIr7sryhwHz9533bonb/s1600/Rosy-1.JPG" height="438" width="640" /></a></div>
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1. First thing you want to do is put the peppers in a hot oven for about 20 minutes. Remove them from the oven, then place them in a brown bag and close. I let them sit for about 20 more minutes. When you open the bag, the skins will just fall off! (If you are in a hurry and you don't mind the pepper skins, you can completely skip this step. This just makes them butterier tasting and some say, easier to digest)<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSxPE2wUW6_9Yg-7FBJ9DLcgE-HG6_U9AjnTcC1X_XsUH5iqzk7WIlsEtWfRsR2eX_k1xZ10Inu6btywNvwQcveg_wjPqBeJ7yTqlgk9gSQLppLbQfovwnIFAnUBarkK-Nj_H74csI9ptA/s1600/Rosy-2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSxPE2wUW6_9Yg-7FBJ9DLcgE-HG6_U9AjnTcC1X_XsUH5iqzk7WIlsEtWfRsR2eX_k1xZ10Inu6btywNvwQcveg_wjPqBeJ7yTqlgk9gSQLppLbQfovwnIFAnUBarkK-Nj_H74csI9ptA/s1600/Rosy-2.JPG" height="212" width="640" /></a></div>
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2. Once you have the peppers the way you want, open them, clean out the seeds and slice them length wise. I like them thinner, you may like them thicker. Any way you slice it, these are good! ;)<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPJFc9U5XswmA1Gq1n6lQO7BYq8XwFzDZMD66pnof-t_-YzXMBKOqkuzI_TFQdqXnPFjYiEENaMt32I6r8jizvexFDhKsB_T4c_wGeDLkiOESYSAY-RqyCwzoicTJqooRekzT7ra22yOqC/s1600/Rosy-3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPJFc9U5XswmA1Gq1n6lQO7BYq8XwFzDZMD66pnof-t_-YzXMBKOqkuzI_TFQdqXnPFjYiEENaMt32I6r8jizvexFDhKsB_T4c_wGeDLkiOESYSAY-RqyCwzoicTJqooRekzT7ra22yOqC/s1600/Rosy-3.JPG" height="393" width="640" /></a></div>
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3. Add a hearty pinch of salt and probably around 3 Tbsp of Olive oil. </div>
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(I say probably because I never truly measure this. It really just depends on how much olive oil you like. If I am making these to put on bruschetta, I put more olive oil, less for a side dish.)<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLJf3catsaSZGT2N3RcG44tGTN5tI0TmJN8a9NzRDypaViysW55rydp5j2LwSwy3Rcm2rRKp5Kv5Hx9Isq57Qx2cA3WE_Vrn-d0Wtoed8R5eKXPbQrm9NMiWI4E8l4SFoQP-OglOqfq7dH/s1600/Rosy-4.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLJf3catsaSZGT2N3RcG44tGTN5tI0TmJN8a9NzRDypaViysW55rydp5j2LwSwy3Rcm2rRKp5Kv5Hx9Isq57Qx2cA3WE_Vrn-d0Wtoed8R5eKXPbQrm9NMiWI4E8l4SFoQP-OglOqfq7dH/s1600/Rosy-4.JPG" height="206" width="640" /></a></div>
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4. Turn your stovetop onto a medium/low flame and cover and let them slow fry, be sure to turn them often. <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvK6Setf_2m_JQdq7eoF2-OUDhaHRBVtLvVh0M0BW2nI-JPBpm80sQVramNgw-mQg2k6X9CTIJxYZ0DxMIDjHLxNqQ2qRL6066yL_bI8JL6PZG8EqoXPFV-3aRfzkMHnLUB-af-KtaeHVR/s1600/Rosy-5.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvK6Setf_2m_JQdq7eoF2-OUDhaHRBVtLvVh0M0BW2nI-JPBpm80sQVramNgw-mQg2k6X9CTIJxYZ0DxMIDjHLxNqQ2qRL6066yL_bI8JL6PZG8EqoXPFV-3aRfzkMHnLUB-af-KtaeHVR/s1600/Rosy-5.JPG" height="474" width="640" /></a></div>
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5. I know mine are ready when they are slightly browned and super soft. Go ahead and taste one and make sure the texture is what you like! <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNYIdGfNcm1BOxb_Q8nYF1YJs1xVNt14BIOOuUnbKu6dCrcb2rfwjVtMwtpzpIGCsoXKUwxTG6SU9DhQvkaDkpOhDqLuzIzaKk4GuLrgCUQGYKgmJnqg2-EHKONuNhXai9YuR3QTr0FjYt/s1600/Rosy-6.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNYIdGfNcm1BOxb_Q8nYF1YJs1xVNt14BIOOuUnbKu6dCrcb2rfwjVtMwtpzpIGCsoXKUwxTG6SU9DhQvkaDkpOhDqLuzIzaKk4GuLrgCUQGYKgmJnqg2-EHKONuNhXai9YuR3QTr0FjYt/s1600/Rosy-6.JPG" height="424" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAxV6mTRP5vU3I5Zid6-z4UdwLGf7GEHlNtXG6NtsxNBIm45KCtaASwRytmJ2Me7gsXKLJdRE3DDZMAyhS2X-Sd8kNjtmcVB8ym6_IyE4zRzo9qzp_QCjWaOhPwiaueoJrU6a4m-rShdqF/s1600/Rosy-7.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAxV6mTRP5vU3I5Zid6-z4UdwLGf7GEHlNtXG6NtsxNBIm45KCtaASwRytmJ2Me7gsXKLJdRE3DDZMAyhS2X-Sd8kNjtmcVB8ym6_IyE4zRzo9qzp_QCjWaOhPwiaueoJrU6a4m-rShdqF/s1600/Rosy-7.JPG" height="400" width="400" /></a>6. If you have extra, this is perfect to serve on Italian bread and serve as a side dish or a treat when a friend comes to visit. I also like to use this in an omelet in the morning or on sandwiches. It really doesn't matter, its good on everything and all by itself. I just store mine in a mason jar in the refrigerator. I would probably use them within 3 days. ENJOY!!!</div>
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<a href="http://www.bethcaporaletti.com/Recipes/RosysPeppers.doc">PRINTABLE RECIPE </a></div>
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<span id="goog_1947851865"></span><br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5861826118787679890.post-73505442243867962102014-02-08T07:32:00.000-08:002014-12-16T12:29:31.700-08:00Sweet and Spicy Nuts<div class="separator" style="clear: both;">
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These are so freaking good... and I warn you... addictive! </div>
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I like them spicy, but you can play with the spices to fit your taste. </div>
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What you need:</div>
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1lb of nuts (I like pecans, they are the best in this recipe, but you can use what you want. The photo is a mix of pecans, almonds and hazelnuts)</div><div class="separator" style="clear: both;">1 egg white</div>
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1 1/2 tsp of sea salt</div>
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3/4 cup of sugar in the raw (or honey if you want more paleo-ish)</div>
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2 tsp of cayenne pepper</div>
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1 1/2 tsp of cinnamon</div>
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6 Tbsp of melted and cooled butter</div>
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1. Preheat your oven to 325F</div>
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2. Beat egg whites and salt until they are foamy</div>
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3. Add sugar, cayenne & cinnamon</div>
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4. Fold in pecans and butter</div>
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5. Spread evenly on a cookie sheet lined with parchment paper</div>
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6. Bake for 40 minutes, turning every 10 minutes</div>
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7. Remove from oven, toss and separate and let them cool until they are crunchy. </div>
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Serve and Enjoy!!!! </div>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5861826118787679890.post-67410313651422666072014-02-08T01:26:00.002-08:002014-02-08T01:30:37.385-08:00Amoretto Tiramisu<div class="separator" style="clear: both;">
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This is the absolute best version of Tiramisu I have ever had!!! I tasted something similar at a restaurant in Piancavallo and decided I had to make one myself! </div>
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What you need:</div>
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6 egg yolks (for a lighter flavor, use 4, but I love this to have a rich flavor, so I use 6)</div>
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4 Tbsp of sugar in the raw</div>
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Amoretti Cookies</div>
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Marscapone cream (room temp)</div>
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Cold panna (whipping cream)</div>
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Amoretto for drizzling or drinking ;)</div>
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1/2 cup of cooled espresso coffee</div>
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1. Beat your egg yolks and sugar together. You want this to become light and smooth. I probably do it about 3 minutes, but it really varies. </div>
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2. Add the marscapone to the mix and mix it up. </div>
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(If your marscapone is too cold it may appear lumpy. I have found taking out the marscapone an hour before or using fresh is the best bet.)</div>
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3. In a separate bowl, beat your panna until it comes to a peak and then fold it into your egg yolk and marscapone mixture. </div>
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4. Go ahead and line your pan or container or whatever your making your dish in (you can even do single servings if your having a dinner party) with the amoretti cookies. Drizzle a couple of spoonfuls of espresso and then drizzle a little amoretto too. (You don't want them to be completely soaked like you would with traditional tiramisu. This really will absorb the moisture of your cream mix.)</div>
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5. Spoon the cream mix and then do another layer of cookies with the drizzlings. </div>
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6. Top with crunched up amoretti cookies and chill. </div>
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Serve and Enjoy!!!! </div>
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Unknownnoreply@blogger.com3tag:blogger.com,1999:blog-5861826118787679890.post-55574209695178325572014-02-08T01:04:00.001-08:002014-02-08T01:04:24.101-08:00Easy Flax Meal Waffles<div class="separator" style="clear: both;"><span style="-webkit-tap-highlight-color: rgba(26, 26, 26, 0.296875); -webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); "><b>Flax Waffle</b></span></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8b0H5IzXSWeVf4V_nRJ3mUhzP3Uc1AHZKMuL1KYC6FtVgSmB3YTcq-T2kkKSpSZBOulRbMdMIrTRUfvibGK1FxpQ-ylAYVaks4D4TdoJCv6vyy53J-bzS7LwSlT5vPH-jkjOfjXhICksI/s640/blogger-image-1196338884.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8b0H5IzXSWeVf4V_nRJ3mUhzP3Uc1AHZKMuL1KYC6FtVgSmB3YTcq-T2kkKSpSZBOulRbMdMIrTRUfvibGK1FxpQ-ylAYVaks4D4TdoJCv6vyy53J-bzS7LwSlT5vPH-jkjOfjXhICksI/s640/blogger-image-1196338884.jpg"></a></div><br><div>What you need:</div><div>1/4 cup Flaxmeal</div><div>1 tsp baking soda</div><div>2 tsp cinnamon </div><div>1 tsp coconut oil</div><div>1 egg</div><div>1 Tbsp maple syrup</div><div>Punch of chocolate chips or blueberries </div><div><br></div><div>Mix all this together. Heat up waffle iron and cook! It's delicious! My kids ate it today & didn't even know it was flax seeds! </div><div><br></div><div>You can play with the spices and additions all you want. The base recipe is just so easy & surprisingly good! My friend Michelle introduced me to a similar version of this recipe but suggested that I put this in a coffee mug and microwave for 1 minute, if you need a quick, healthy muffin... And trust me, it's good!!!</div><div><br></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5861826118787679890.post-43060659177427438142013-10-16T13:03:00.001-07:002014-04-26T01:45:41.924-07:00Tzatziki Sauce<div class="separator" style="clear: both;">
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What you need:</div>
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2 finely diced cucumbers (squeeze out water with paper towel)</div>
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Tsp garlic paste (2 garlic cloves puree'd with 1Tbsp of olive oil)</div>
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12 oz of fat free Greek yogurt</div>
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2 tsp dried dill<br />
1/2 tsp sea salt</div>
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Mix it all together, chill it for a bit and enjoy!!!<br />
This is good as a dip, in which case you could use sour cream to thicken it up a bit. Or its good on a sandwich, a salad, a gyro, by the spoonful... however you like to eat it! </div>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5861826118787679890.post-35689993916287941262013-10-04T09:59:00.001-07:002013-10-04T09:59:53.523-07:00Burro & Salvia<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGIvkBQhha-2gCCDS_IeVfP5H-DmJUiDyWLkkUAwEd9KRSfcvoi3oyYdFkB5ZJW0ZiimI3lB4CP0fgrsaqqDcTeAgnjdOEfmgtBgPyuKYiZhTKdl2BFMnopLRPPXX8TPpkPwbP_RGuVQan/s640/blogger-image-1647575213.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGIvkBQhha-2gCCDS_IeVfP5H-DmJUiDyWLkkUAwEd9KRSfcvoi3oyYdFkB5ZJW0ZiimI3lB4CP0fgrsaqqDcTeAgnjdOEfmgtBgPyuKYiZhTKdl2BFMnopLRPPXX8TPpkPwbP_RGuVQan/s640/blogger-image-1647575213.jpg"></a></div><div class="separator" style="clear: both;"><br></div>The best finish to a rich pumpkin gnocchi or pumpkin ravioli is a simple combo of butter, melted in a sauce pan, add a few peperoncino flakes. Then add your fresh sage and pan fry it in the butter! <div>This is the best compliment to that pumpkin flavor!!!</div><div><br></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5861826118787679890.post-21919432084368972402013-05-27T06:34:00.001-07:002013-05-27T06:39:14.674-07:00Italian Auto Grill<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg__-MawDaHMr0MEwIMsvsUdimjoR2gJ4TndqrZGGzJeUNX0HRcNjUd8gEj_aAw4y6L5inXDczq7FkJ8bzBIScC4d_YQhNg8Hn4SwIaA9U5N6u1DGQcvT4iyhjoy1OfvQRFeIHBh-IJY9f8/s640/blogger-image--2109213090.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg__-MawDaHMr0MEwIMsvsUdimjoR2gJ4TndqrZGGzJeUNX0HRcNjUd8gEj_aAw4y6L5inXDczq7FkJ8bzBIScC4d_YQhNg8Hn4SwIaA9U5N6u1DGQcvT4iyhjoy1OfvQRFeIHBh-IJY9f8/s640/blogger-image--2109213090.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdFin2IiZqHOQoZ4CO0B5QpBEOLqYZlfuvaFEdcCQ2Lkl7u5xU8NuOSHIceNlB-avlvq1Cz5vQaxBVVZzwX-X8mKs20oPCU5Hin1yHbJYHc5xxWgVIAxTTZChfd7_eztO6vM0rQ0nJACVg/s640/blogger-image--77898241.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a><div class="separator" style="clear: both;"><span style="-webkit-tap-highlight-color: rgba(26, 26, 26, 0.292969); -webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469);">A culinary experience you just can't miss!!!</span></div><div class="separator" style="clear: both;"><span style="-webkit-tap-highlight-color: rgba(26, 26, 26, 0.292969); -webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469);"><br></span></div><div class="separator" style="clear: both;"><span style="-webkit-tap-highlight-color: rgba(26, 26, 26, 0.296875); -webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); ">If you're ever in Italy and traveling by car... Don't eat before you leave!!! Stop at the auto grills and try their amazing brioche, paninis and coffee! My suggestion is the Icaro or the Gran Duca.</span></div><div class="separator" style="clear: both;"><span style="-webkit-tap-highlight-color: rgba(26, 26, 26, 0.296875); -webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); ">There is always little groceries there too, it's a great place to get last minute gifts or find regional goodies! But truly, whatever you get will be amazing! </span></div><div class="separator" style="clear: both;"><span style="-webkit-tap-highlight-color: rgba(26, 26, 26, 0.296875); -webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); "><br></span></div><div class="separator" style="clear: both;"><span style="-webkit-tap-highlight-color: rgba(26, 26, 26, 0.296875); -webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); ">Here are a few we just saw and I felt inspired to share! </span></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdFin2IiZqHOQoZ4CO0B5QpBEOLqYZlfuvaFEdcCQ2Lkl7u5xU8NuOSHIceNlB-avlvq1Cz5vQaxBVVZzwX-X8mKs20oPCU5Hin1yHbJYHc5xxWgVIAxTTZChfd7_eztO6vM0rQ0nJACVg/s640/blogger-image--77898241.jpg"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdFin2IiZqHOQoZ4CO0B5QpBEOLqYZlfuvaFEdcCQ2Lkl7u5xU8NuOSHIceNlB-avlvq1Cz5vQaxBVVZzwX-X8mKs20oPCU5Hin1yHbJYHc5xxWgVIAxTTZChfd7_eztO6vM0rQ0nJACVg/s640/blogger-image--77898241.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div><div class="separator" style="clear: both;"><br></div></div><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg__-MawDaHMr0MEwIMsvsUdimjoR2gJ4TndqrZGGzJeUNX0HRcNjUd8gEj_aAw4y6L5inXDczq7FkJ8bzBIScC4d_YQhNg8Hn4SwIaA9U5N6u1DGQcvT4iyhjoy1OfvQRFeIHBh-IJY9f8/s640/blogger-image--2109213090.jpg"></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFz9V90pnTzZveGymKT3SNKPkntBGsv7vDn1HvH_4aNuaO-1aFJmUHHM0oAdeoL0dxrE_GQNWQjS8eqgjmXU1znXKUsZQR1hdO9FsLIOZoUqnbnndnT2L6paF53ygeVfC-ZqJR3p4aBXWL/s640/blogger-image-1520284903.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; "><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFz9V90pnTzZveGymKT3SNKPkntBGsv7vDn1HvH_4aNuaO-1aFJmUHHM0oAdeoL0dxrE_GQNWQjS8eqgjmXU1znXKUsZQR1hdO9FsLIOZoUqnbnndnT2L6paF53ygeVfC-ZqJR3p4aBXWL/s640/blogger-image-1520284903.jpg"></a></div><br>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-5861826118787679890.post-69890460461015903422012-09-23T04:24:00.001-07:002012-09-24T13:18:31.505-07:00Heart-Warming PastaAt least this is what I'm calling it! Seriously, the best fall pasta, ever!!!<br />
<br />
What you need:<br />
500g of pasta <br />
2 Tbsp olive oil<br />
Pinch of red pepper flakes<br />
1 sweet onion - diced<br />
1 portion of cubed pancetta affumicato <br />
(if you don't have that. Cut up 6 oz of thick sliced smoked bacon)<br />
2 medium potatoes diced into small cubes<br />
Punch of sea salt <br />
<br />
1. Put a pot of water to boil, adding a punch of salt. <br />
2. Put olive oil and red pepper flakes in a pan and turn heat to medium. <br />
3. When oil is hot, add diced onion and blond. <br />
4. Add pancetta to the onion and oil, stir continually until the pancetta is cooked fully. Then turn off heat and set it to the side. <br />
5. Add pasta and potato to the now boiling water and cook it to the time indicated for the type of pasta. When I make this I like to use all the half open pastas I have. Some penne, farfalla, fusili, whatever you have! <br />
6. Drain pasta and potato. Return oil, onion and pancetta to a medium flame, add pasta and potato. Mix it all together, turning good to coat the pasta in potato and oil. You want the potato to fall apart and coat everything. <br />
7. Serve with oil and grated Parmesan (I like spicy oil) and ENJOY!!!<br />
(Serves 4)<br />
<div class="separator"style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjS03i4XIhg2N51noH-zDDiELriUs_BR-8DE6CpbPCmAPipESAn6WAJPpxadngCp5espydOp8BxsRY-wn6l5C8m7vjSV2E1n9xPcNhHiGzhtIv_4pL042soBJHVysxEYAZH7WBusO2Gy4Tx/s640/blogger-image-635972717.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjS03i4XIhg2N51noH-zDDiELriUs_BR-8DE6CpbPCmAPipESAn6WAJPpxadngCp5espydOp8BxsRY-wn6l5C8m7vjSV2E1n9xPcNhHiGzhtIv_4pL042soBJHVysxEYAZH7WBusO2Gy4Tx/s640/blogger-image-635972717.jpg" /></a></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5861826118787679890.post-78816670786805644202012-07-15T10:10:00.001-07:002015-02-16T01:08:33.066-08:00Italian Herb Crusted RibsI am from South Carolina and I know good ribs, but trying ribs in Italy has shaken up my idea of perfect ribs! My neighbor, Annarita, has given me an herb rub recipe and it is incredible!!!<br>
<br>
What you need:<br>
Handful of Fresh Sage leaves <br>
handful of Fresh Rosemary<br>
2 large garlic cloves or 4 small ones<br>
Coarse sea salt<br>
Olive oil<br>
Pork ribs separated<br>
Foil<br>
<br>
1. Put your ribs in a large bowl. Drizzle with olive oil and rub down with a small amount of salt. Set aside<br>
2. In a chopper put your sage, rosemary, 2 garlic cloves, pinch of coarse sea salt and a drizzle of olive oil. Grind it all together. <br>
3. Lay out a piece of foil. Rub your herb mix on each piece of rib, front and back and set it on the foil. <br>
4. Sprinkle with a small amount of salt and put it back in the bowl. Add excess herbs and drizzle with olive oil. Mix all pieces by hand. <br>
5. Cover and refrigerate overnight. <br>
6. Heat grill and grill them nice & crispy. Serve and enjoy!!!!<br>
<br>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5861826118787679890.post-62559528613052149752012-07-10T12:27:00.001-07:002012-07-10T12:46:13.971-07:00Amazing Finds in Italy.... Lemon Ricotta!OMG... today by chance, luck, grace, divine cuisine intervention... I stumbled upon a wonderful little creation. Lemon Ricotta. Its so good. Its real Italian ricotta with a bit of lemon. When these things come together, it is seriously a party in your mouth!<br />
<br />
Sorry I can't share the recipe, but I can share the photo!!!<br />
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5861826118787679890.post-20637323675656495262012-07-02T14:45:00.001-07:002012-07-02T14:46:43.608-07:00Tagliata Di ManzoThis recipe is so simple and always a crowd pleaser! <br />
<br />
What you need: <br />
Thin sliced rare to med rare steak<br />
Arugula <br />
Salt & Pepper<br />
Balsamic Glaze<br />
Olive oil<br />
<br />
Start your plate with a bed of arugula. Fan the sliced beef over the arugula. Sprinkle balsamic glaze and olive oil over the top. Finish with salt & pepper. Enjoy!!!!<br />
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<br />
What you need: <br />
Fresh Mozzarella<br />
Small sweet summer tomatoes<br />
Fresh basil<br />
Olive oil<br />
Balsamic vinegar<br />
<br />
Cut the tomatoes in half. Cut up the mozzarella and add them. Add all the fresh basil you want! Top with a sprinkle of balsamic and a splash of olive oil! Enjoy!!!<br />
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<br>
What you need:<br>
Dill pickles (I like the ovals. Use which ever shape you like best!)<br>
Save a 1/4 cup of dill juice<br>
Corn Meal<br>
Flour<br>
Lawry's Seasoning Salt<br>
Black Pepper<br>
Salt<br>
1-2 Eggs<br>
Milk<br>
Ranch for dipping ( I use the lay's ranch for chips)<br>
<br>
1. Heat your fryer. <br>
2. Mix (with a fork) eggs, pickle juice and milk (in that order). Set this aside. <br>
(I use 1 egg and a little more than 1/2 cup of milk for a large jar of pickles.)<br>
3. In another bowl mix half flour, half corn meal, Lawry's, salt and pepper.<br>
I don't measure the spices, but I am normally generous with the Lawry's. <br>
4. Dip your pickles first in egg wash and then roll in the dry mix. <br>
5. Drop the pickles one at a time so the oil doesn't boil over. <br>
6. When the pickles are light brown, they are ready! About 5- 7 minutes. <br>
7. Drain oil off on paper towels. <br>
8. Serve with ranch and Enjoy!!!<br>
<br>
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<br />
What you need:<br />
Pasta<br />
Olive Oil<br />
Red Peppers<br />
Salt<br />
Pancetta (Bacon)<br />
White Onion<br />
<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIYI_KV1TKDVQODK6tm2Z4WpbnpUivMQ-lbjzFdmulCf77-TgjulnXViOrdSGZdKnOm3A1wplGibXpR-0q8V-UClGMyo5w4NQOAE8ZmvGso9wVaU1CIf4yuzwi5k1G8tCT2uvGiWztnzCU/s640/blogger-image--1688893555.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIYI_KV1TKDVQODK6tm2Z4WpbnpUivMQ-lbjzFdmulCf77-TgjulnXViOrdSGZdKnOm3A1wplGibXpR-0q8V-UClGMyo5w4NQOAE8ZmvGso9wVaU1CIf4yuzwi5k1G8tCT2uvGiWztnzCU/s640/blogger-image--1688893555.jpg" /></a>1. Start a pot with water and a punch of salt.<br />
2. In a medium saucepan add about 2 Tbsp of olive oil and sprinkle with red pepper. (use as little or as much as you want)<br />
3. Add cubed smoked pancetta or bacon cut into small pieces. <br />
4. When the pancetta browns, add diced onions. Let the onions blond. <br />
5. Turn heat to low and add the panna and salt to taste. Take it off the heat.<br />
6. Add pasta to boiling water. ( I like penne or larger)<br />
7. Drain pasta and add to sauce in the sauce pan. Add a drizzle of fresh olive oil and mix it up well. <br />
8. Spoon into pasta bowl, top with Parmesan and olive oil and serve. <br />
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Enjoy!!!!<br />
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<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLqOmC_GYydVuADcd_GO2n9Th8nRCRyH00C_kzRHsZ-4YmTu9DxAB0mzrKfE3mQawNuDxrLL1lSrmjo-DSeeFfRG36seIgr6WSlzHeHM_5ohrHXGp3tC1YPYrzx0ozHrQ7beze0jbaLTPH/s640/blogger-image--444484223.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLqOmC_GYydVuADcd_GO2n9Th8nRCRyH00C_kzRHsZ-4YmTu9DxAB0mzrKfE3mQawNuDxrLL1lSrmjo-DSeeFfRG36seIgr6WSlzHeHM_5ohrHXGp3tC1YPYrzx0ozHrQ7beze0jbaLTPH/s640/blogger-image--444484223.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5861826118787679890.post-67195601219439387742012-06-11T00:32:00.001-07:002012-06-11T00:36:03.023-07:00Michelle's Banana Foster Upside Down CakeMichelle was so sweet to make this for Eri's birthday party yesterday. It was literally eaten up within seconds of it hitting the table!!!! And believe me, it is so good! So good, it was almost all gone before I could get a photo... Or a piece!<br />
Here is the recipe straight from Michelle! Thanks to Michelle for sharing for the blog! I am sure everyone is going to love this!!!!<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifpov6ig7MUIeMtvZeS4oQsHursv7gFAU6k_69u-AhXmCNx-XSfDBCBICLoq2oLqfLtrCkRZ38T7WuvmXq5XiTxDrYoqiZ5zLHVXdEr5RdGGEalRd5dTTC-N1C3NolAK8VJEIrTxvusbt0/s640/blogger-image-2011982466.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifpov6ig7MUIeMtvZeS4oQsHursv7gFAU6k_69u-AhXmCNx-XSfDBCBICLoq2oLqfLtrCkRZ38T7WuvmXq5XiTxDrYoqiZ5zLHVXdEr5RdGGEalRd5dTTC-N1C3NolAK8VJEIrTxvusbt0/s640/blogger-image-2011982466.jpg" /></a><br />
<b>Michelle's Banana Foster Upside Down Cake</b><br />
<br />
Ingredients<br />
<br />
Topping -<br />
1/3rd cup melted butter<br />
1 cup packed brown sugar<br />
2 tsp cinnamon<br />
Splash of Rum or 1 1/2 tsp rum extract<br />
1 tsp vanilla extract<br />
4/5 bananas sliced longways down the middle<br />
Cake -<br />
1 yellow cake mix<br />
2 eggs<br />
1 cup skim milk, or 1 1/2 cup whole milk<br />
8 tbs (1 stick) melted unsalted butter<br />
How to make it<br />
<br />
Melt 1/3rd butter for topping and pour in the bottom of a rectangle baking pan 9 x 13. Add the brown sugar, vanilla, rum, and cinnamon and stir with a fork. Add sliced bananas, cut side down in a row across 9 x 13 cake pan.<br />
In a large bowl mix the cake mix, eggs, melted stick of butter and milk with an electric mixer, about 3 minutes. Batter should be smooth. Pour over banana topping mixture and bake at 350 deg for 40-45 min.<br />
Run a knife along the edges and invert onto serving plate. Cake should release, if not let it rest until it does.<br />
Serve warm with ice cream or whipped cream.<br />
This can also be made in a large cast iron skillet.Unknownnoreply@blogger.com0