tag:blogger.com,1999:blog-59259837274682881402024-03-13T10:56:46.009-07:00Brian Everitt's Food Blog This is a blog about food. All kinds of food. Food at home, food in restaurants and my thoughts about food. It includes some of my favorite recipes and favorite places to eat.Anonymoushttp://www.blogger.com/profile/11806405125278238302noreply@blogger.comBlogger22125tag:blogger.com,1999:blog-5925983727468288140.post-91461772112957616612017-01-30T22:49:00.001-08:002017-01-30T22:49:01.492-08:00Broccoli Cheese Soup<iframe allowfullscreen="" frameborder="0" height="270" src="https://www.youtube.com/embed/Q8TZBDhqQ6M" width="480"></iframe>Anonymoushttp://www.blogger.com/profile/11806405125278238302noreply@blogger.com0tag:blogger.com,1999:blog-5925983727468288140.post-37975420723550316922016-11-22T21:28:00.001-08:002016-11-22T21:28:24.254-08:00Pumpkin Soup with a Kick<iframe width="480" height="270" src="https://www.youtube.com/embed/_cbn3Fbg5Bk" frameborder="0" allowFullScreen=""></iframe>Anonymoushttp://www.blogger.com/profile/11806405125278238302noreply@blogger.com0tag:blogger.com,1999:blog-5925983727468288140.post-59544516652969057362016-10-30T22:13:00.001-07:002016-10-30T22:13:12.980-07:00Split Pea with Ham Soup<iframe allowfullscreen="" frameborder="0" height="270" src="https://www.youtube.com/embed/52hMSDvQyxk" width="480"></iframe>Anonymoushttp://www.blogger.com/profile/11806405125278238302noreply@blogger.com0tag:blogger.com,1999:blog-5925983727468288140.post-61559972730743994712016-09-17T00:15:00.001-07:002016-09-17T00:20:16.309-07:00Easy Celery Soup<iframe allowfullscreen="" frameborder="0" height="270" src="https://www.youtube.com/embed/5rUaQMoB0fo" width="480"></iframe><br />
<span style="color: #3d85c6;"><br /></span>
<span style="color: #3d85c6;"><span style="font-family: Verdana, sans-serif;"><i>This is an easy and hearty soup recipe to keep you warm and cozy during the cool autumn days and nights.</i></span> </span>Anonymoushttp://www.blogger.com/profile/11806405125278238302noreply@blogger.com0tag:blogger.com,1999:blog-5925983727468288140.post-89412883943325171312016-06-13T22:57:00.001-07:002016-06-13T22:57:08.092-07:00cornish game hen<iframe allowfullscreen="" frameborder="0" height="270" src="https://www.youtube.com/embed/GHaRwayfkKw" width="480"></iframe>Anonymoushttp://www.blogger.com/profile/11806405125278238302noreply@blogger.com0tag:blogger.com,1999:blog-5925983727468288140.post-57056697405452572162016-06-11T18:09:00.000-07:002016-06-11T18:09:08.534-07:00Lemon Garlic and Fresh Herb Chicken MarinadeThis is the time of year when fresh herbs are popping in my garden. Fresh herbs are a great addition to a marinade. This is a good marinade for a summer night. The lemon and herbs gives it a nice light flavor and by adding some crushed red pepper you get a spicy zing. The longer you marinate the chicken the better the flavor. I suggest 12 to 24 hours. Here's what you need. You can use any cut of chicken but I prefer the thigh because it is juicer and taste better. This recipe serves four to five people.<br />
<br />
Ingredients:<br />
<br />
8 pieces of chicken (thighs preferred)<br />
<br />
3 lemons, juice and zest<br />
<br />
5 sprigs of fresh rosemary<br />
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5 sprigs for fresh sage<br />
<br />
6 garlic cloves, minced<br />
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1/2 cup of olive oil<br />
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2 teaspoons of crushed red pepper<br />
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salt and pepper<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbMFbUK-WbpyM3IOmFboqpoZVo1w3JFQgIHpQx8aHyJhPfNAuFjAMzflytMIKV2VKJ6RnWMQkVM30L34_beg4019nhgEqFnVNLzyEipipFkQdiAUS1ejyFlMlKj88xyGb2gjiRvkGt_x_d/s1600/DSC08732.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="204" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbMFbUK-WbpyM3IOmFboqpoZVo1w3JFQgIHpQx8aHyJhPfNAuFjAMzflytMIKV2VKJ6RnWMQkVM30L34_beg4019nhgEqFnVNLzyEipipFkQdiAUS1ejyFlMlKj88xyGb2gjiRvkGt_x_d/s320/DSC08732.JPG" width="320" /></a></div>
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<br />
Method:<br />
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Finely chop rosemary, sage and garlic. Zest the lemon with a mircoplane into a large bowl, add olive oil and squeeze or use a lemon juicer to add the juice of the 3 lemons. Add chopped rosemary, sage, garlic and crushed red pepper. Whisk the ingredients together. <br />
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Place chicken into a baking pan, season with salt and pepper, and then pour the marinade over the chicken. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAme13Nl6BYpAavrLiVyzpCoS-fAqDYqDPv03qsJYOCigbuBqeg_vg8rp7t4CjwZ7iTYRbwXadDq-LQOdlQdmVKBbC7591vYyw0Ok_jUU-sfB5cN5QnjvFBtELRp2JjJ5S98zDdAi4qcEi/s1600/DSC08729.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="181" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAme13Nl6BYpAavrLiVyzpCoS-fAqDYqDPv03qsJYOCigbuBqeg_vg8rp7t4CjwZ7iTYRbwXadDq-LQOdlQdmVKBbC7591vYyw0Ok_jUU-sfB5cN5QnjvFBtELRp2JjJ5S98zDdAi4qcEi/s320/DSC08729.JPG" width="320" /></a></div>
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Cover with plastic wrap and place in refrigerator for 12 to 24 hours.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkC0msCBIrauiC5G6p6Fi9gn6zTsd2t28QvZ1Y_oKvJtCytoatSwOeFRAKfFaRH4fOVyUX3dLh-WF29j2JDrgBSJw7gn_rv4loKKv03Bx3iGr_mZyNSaBOCSbTre3uZK29nDuBi1pUUwJB/s1600/DSC08736.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="140" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkC0msCBIrauiC5G6p6Fi9gn6zTsd2t28QvZ1Y_oKvJtCytoatSwOeFRAKfFaRH4fOVyUX3dLh-WF29j2JDrgBSJw7gn_rv4loKKv03Bx3iGr_mZyNSaBOCSbTre3uZK29nDuBi1pUUwJB/s320/DSC08736.JPG" width="320" /></a></div>
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<br />
When ready to cook. Preheat oven to 350 degrees. Remove chicken from refrigerator. Remove plastic wrap. Place in oven and cook for 45 to 50 minutes or internal temperature is 165 degrees. Chicken should be golden brown and juicy. Enjoy this easy and flavorful chicken recipe. Serve with fresh garden vegetables and rice or potatoes.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHU9gm-BS5oleAxmvNglBhvB-6tE6gbsZMDqXnd8HQ_DzGI_SkrLAIGLjFuwnvK0NCWNklraZDv3ZwWKg1jvC_Bm2yxA93WnN8xLJ8hcuQabDkm_Oo_vIp5_CleHF2us-OU0WrYX5HUUDW/s1600/DSC08744.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="312" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHU9gm-BS5oleAxmvNglBhvB-6tE6gbsZMDqXnd8HQ_DzGI_SkrLAIGLjFuwnvK0NCWNklraZDv3ZwWKg1jvC_Bm2yxA93WnN8xLJ8hcuQabDkm_Oo_vIp5_CleHF2us-OU0WrYX5HUUDW/s320/DSC08744.JPG" width="320" /></a></div>
<br />Anonymoushttp://www.blogger.com/profile/11806405125278238302noreply@blogger.com0tag:blogger.com,1999:blog-5925983727468288140.post-82601803354715243622016-06-08T01:48:00.001-07:002016-06-08T01:48:50.214-07:00Cubed Steak Recipe<iframe allowfullscreen="" frameborder="0" height="270" src="https://www.youtube.com/embed/jxJx6P7cTUM" width="480"></iframe>Anonymoushttp://www.blogger.com/profile/11806405125278238302noreply@blogger.com0tag:blogger.com,1999:blog-5925983727468288140.post-91917090135618251102016-06-04T09:09:00.001-07:002016-06-04T09:09:41.501-07:00Pork Loin Dinner<iframe allowfullscreen="" frameborder="0" height="270" src="https://www.youtube.com/embed/6CtF1DubzH8" width="480"></iframe>Anonymoushttp://www.blogger.com/profile/11806405125278238302noreply@blogger.com0tag:blogger.com,1999:blog-5925983727468288140.post-91578772215668662482016-05-26T21:43:00.001-07:002016-05-26T21:43:29.902-07:00Shepherd's Pie<iframe allowfullscreen="" frameborder="0" height="270" src="https://www.youtube.com/embed/iaZ5H7MDZ2U" width="480"></iframe>Anonymoushttp://www.blogger.com/profile/11806405125278238302noreply@blogger.com0tag:blogger.com,1999:blog-5925983727468288140.post-48354731582883914552016-05-24T02:03:00.001-07:002016-05-24T02:03:54.119-07:00butternut squash soup<iframe allowfullscreen="" frameborder="0" height="270" src="https://www.youtube.com/embed/DLGuGCbZgLc" width="480"></iframe>Anonymoushttp://www.blogger.com/profile/11806405125278238302noreply@blogger.com0tag:blogger.com,1999:blog-5925983727468288140.post-29898795843523019102016-05-16T22:34:00.001-07:002016-05-16T22:46:27.045-07:00Hobo dinner<span style="color: #3d85c6;">Did you have a busy day at work? Are you tired? Do you just want to watch your favorite Monday night TV show? Do you want something tasty and mess free for dinner? Let me tell you about the Hobo dinner. The hobo dinner is something that I learned from my grandmother, when I was very young in Scottsburg, Indiana. It's one of those fast, easy and satisfying meals, perfect for a school night or a work night. It's also easy to adapt for a summer camp out.</span><br />
<span style="color: #3d85c6;"><br /></span>
<span style="color: #3d85c6;">Here's what you need.</span><br />
<span style="color: #3d85c6;"><br /></span>
<span style="color: #3d85c6;">Ingredients:</span><br />
<span style="color: #3d85c6;"><br /></span>
<span style="color: #3d85c6;">1 pound of ground beef</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhP5SNyPsB5VfnWcMB_Da6y8zVizjC-uDgdRwftPm1d3UIIpuSjP4zOsxJQtqFwULWlu3oQoRtcLeKLjqjYZTuzZqpNns295jivs3fgzwpxCCUYHZS6TndSmano6oMtysT0Ft0BBWc3OfaU/s1600/20160516_180546.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="236" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhP5SNyPsB5VfnWcMB_Da6y8zVizjC-uDgdRwftPm1d3UIIpuSjP4zOsxJQtqFwULWlu3oQoRtcLeKLjqjYZTuzZqpNns295jivs3fgzwpxCCUYHZS6TndSmano6oMtysT0Ft0BBWc3OfaU/s320/20160516_180546.jpg" width="320" /></a></div>
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<span style="color: #3d85c6;">3 russet potatoes, peeled and diced</span><br />
<span style="color: #3d85c6;"><br /></span>
<span style="color: #3d85c6;">4 gloves of garlic, minced</span><br />
<span style="color: #3d85c6;"><br /></span>
<span style="color: #3d85c6;">1 onion, diced</span><br />
<span style="color: #3d85c6;"><br /></span>
<span style="color: #3d85c6;">1 rib of celery, my grandmother never used celery but I like to experiment with different vegetables like celery and mushrooms. You can too.</span><br />
<span style="color: #3d85c6;"><br /></span>
<span style="color: #3d85c6;"><span style="color: #3d85c6;">4 carrots, coined-My favorite are </span><a href="http://www.traderjoes.com/fearless-flyer/article/1440" target="_blank"><span style="color: magenta;">Trader's Joes</span></a><span style="color: #3d85c6;"> organic carrots of many colors</span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguEHBs9pPg6OUWXxiRBwqTUD_QucZmE6bERQcCKD-qK9fP6ydx79PMcemi9M5RWTdFuFILvDSM5zs0R9wRR7Zo2RPiDqeHb56VXVKzoXyIsqQpXKIvQU7JFikHka4JvmZeNN7EHfIZSbCC/s1600/51475-organic-rainbow-carrots.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: #3d85c6;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguEHBs9pPg6OUWXxiRBwqTUD_QucZmE6bERQcCKD-qK9fP6ydx79PMcemi9M5RWTdFuFILvDSM5zs0R9wRR7Zo2RPiDqeHb56VXVKzoXyIsqQpXKIvQU7JFikHka4JvmZeNN7EHfIZSbCC/s320/51475-organic-rainbow-carrots.png" width="215" /></span></a></div>
<span style="color: #3d85c6;">2 teaspoons of Worcestershire sauce</span><br />
<span style="color: #3d85c6;"><br /></span>
<span style="color: #3d85c6;">2 teaspoons of Olive Oil</span><br />
<span style="color: #3d85c6;"><br /></span>
<span style="color: #3d85c6;">salt and pepper</span><br />
<span style="color: #3d85c6;"><br /></span>
<span style="color: #3d85c6;">aluminum foil torn into squares, big enough to fit a 1/4 pound patty and the veggies.</span><br />
<span style="color: #3d85c6;"><br /></span>
<span style="color: #3d85c6;">Directions:</span><br />
<span style="color: #3d85c6;"><br /></span>
<span style="color: #3d85c6;">Preheat oven to 350 degrees.</span><br />
<span style="color: #3d85c6;"><br /></span>
<span style="color: #3d85c6;">Prepare vegetables and set aside.</span><br />
<span style="color: #3d85c6;"><br /></span>
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQVFtrXmzx_esYaL9q_67lVt0WKps2hY6HhSE6TEaDn0FeWMOycxLc4m6OTcS0AMBCr0yFXgyxRABodH2goQINws-9h6ZLGhjwgjZzgeYTSjWeacLw_9ocPGyRTaJbK8LfvHArH0sy5uPR/s1600/20160516_183306.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: #3d85c6;"><img border="0" height="223" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQVFtrXmzx_esYaL9q_67lVt0WKps2hY6HhSE6TEaDn0FeWMOycxLc4m6OTcS0AMBCr0yFXgyxRABodH2goQINws-9h6ZLGhjwgjZzgeYTSjWeacLw_9ocPGyRTaJbK8LfvHArH0sy5uPR/s320/20160516_183306.jpg" width="320" /></span></a></div>
<span style="color: #3d85c6;"><br /></span>
<span style="color: #3d85c6;"><br /></span>
<span style="color: #3d85c6;">Place ground beef in a bowl. Add salt, pepper, minced garlic (using garlic power is okay too), worcestershire sauce. Mix well.</span><br />
<span style="color: #3d85c6;"><br /></span>
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhx3vqdfte5KEib4vaTK6CWrJH5GQFM0guVkdW5Qv8EVNbwA8m-Inwnp6ppKsl6UKGVt5vo4vH0rob-DgCBWJSjSyf0JSp2VRj0qZxEKXgbsfH5hwDyNw0WrrLeLtjqlqkjoijWPjTaFF6J/s1600/20160516_184246.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: #3d85c6;"><img border="0" height="228" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhx3vqdfte5KEib4vaTK6CWrJH5GQFM0guVkdW5Qv8EVNbwA8m-Inwnp6ppKsl6UKGVt5vo4vH0rob-DgCBWJSjSyf0JSp2VRj0qZxEKXgbsfH5hwDyNw0WrrLeLtjqlqkjoijWPjTaFF6J/s320/20160516_184246.jpg" width="320" /></span></a></div>
<span style="color: #3d85c6;"><br /></span>
<span style="color: #3d85c6;"><br /></span>
<span style="color: #3d85c6;"><br /></span>
<span style="color: #3d85c6;">Form into patties.</span><br />
<span style="color: #3d85c6;"><br /></span>
<span style="color: #3d85c6;"><br /></span>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTnwA2qeu9xe-XCrjsJW01SSVrWFUahrjfp2i5UW1iE6cF8K-wBF-fvzt7qPn9c_jKe8cpRAGbuBKD_VfUysJpMlLbTTUOupFTd1rCT2TTORsj6OdfnTIWlBUUa4ChidxaHbB7-Oc4ba2_/s1600/patty.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: #3d85c6;"><img border="0" height="161" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTnwA2qeu9xe-XCrjsJW01SSVrWFUahrjfp2i5UW1iE6cF8K-wBF-fvzt7qPn9c_jKe8cpRAGbuBKD_VfUysJpMlLbTTUOupFTd1rCT2TTORsj6OdfnTIWlBUUa4ChidxaHbB7-Oc4ba2_/s320/patty.jpg" width="320" /></span></a></div>
<span style="color: #3d85c6;"><br /></span>
<span style="color: #3d85c6;"><br /></span>
<span style="color: #3d85c6;">Place one patty onto one square of aluminum foil, add vegetables, olive oil, salt and pepper.</span><br />
<span style="color: #3d85c6;"><br /></span>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcTSMSleHc74OX5nvZemficgQ7BpL1IIm_cFgQgailBj1sGr2O3B9JmTsirydeeU51S0u-Wz_9zG0Er0RmfbhThRhyphenhyphenU_yuId8hmI_q6N_M5HH7BT3Zj0LH_UsEalsE1tpM5Qju3lF7Xmi5/s1600/20160516_185455.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: #3d85c6;"><img border="0" height="232" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcTSMSleHc74OX5nvZemficgQ7BpL1IIm_cFgQgailBj1sGr2O3B9JmTsirydeeU51S0u-Wz_9zG0Er0RmfbhThRhyphenhyphenU_yuId8hmI_q6N_M5HH7BT3Zj0LH_UsEalsE1tpM5Qju3lF7Xmi5/s320/20160516_185455.jpg" width="320" /></span></a></div>
<span style="color: #3d85c6;"><br /></span>
<span style="color: #3d85c6;">Fold into tents, place on baking sheet, put into oven and bake for 45 minutes.</span><br />
<span style="color: #3d85c6;"><br /></span>
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmxiLVuS7NEj43KqTEXc9xqgYfpVj8FBXcJ-rKXjoNgrbRqzdj5XlyqfIGg2rftwCHp7HigPBk-eJEJHL0lMHls6DGVe1no2NV8oncSHFb492tbQNPzkxLW6RRo3L9RD5feTiqTCxc1CUG/s1600/20160516_185241.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: #3d85c6;"><img border="0" height="132" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmxiLVuS7NEj43KqTEXc9xqgYfpVj8FBXcJ-rKXjoNgrbRqzdj5XlyqfIGg2rftwCHp7HigPBk-eJEJHL0lMHls6DGVe1no2NV8oncSHFb492tbQNPzkxLW6RRo3L9RD5feTiqTCxc1CUG/s320/20160516_185241.jpg" width="320" /></span></a></div>
<span style="color: #3d85c6;"><br /></span>
<span style="color: #3d85c6;"><br /></span>
<span style="color: #3d85c6;"><br /></span>
<span style="color: #3d85c6;"><span style="color: #3d85c6;">Remove from oven, carefully open the tents being aware that the steam may be hot. Use a serving spoon and spoon onto a plate or if you are feeling campy then you can eat it right out of the aluminum tent. I like a little ketchup with mine but you can choose the condiment or choice, mustard, mayo even </span><a href="http://www.huyfong.com/" target="_blank"><span style="color: magenta;">sriracha</span></a><span style="color: #3d85c6;">.</span></span><br />
<span style="color: #3d85c6;"><br /></span>
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKwGAzsBJYBePnJFfjyBeEZoZnUOydSg3gzqQXaviYD_6I5HjHlafddYd39KggKRX04PlfA5AonUoS0MIysQ1-npfaZcxy6wYsdwQ5yyIdWIhsGcXGHiJHyS1WPd4qGSsauji8l40DwkGW/s1600/hobo.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: #3d85c6;"><img border="0" height="257" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKwGAzsBJYBePnJFfjyBeEZoZnUOydSg3gzqQXaviYD_6I5HjHlafddYd39KggKRX04PlfA5AonUoS0MIysQ1-npfaZcxy6wYsdwQ5yyIdWIhsGcXGHiJHyS1WPd4qGSsauji8l40DwkGW/s320/hobo.jpg" width="320" /></span></a></div>
<span style="color: #3d85c6;"><br /></span>
<span style="color: #3d85c6;"><br /></span>
<span style="color: #3d85c6;">Enjoy a hobo dinner in the comfort of your home, in the woods, at the beach or anywhere you want a fast and tasty meal without a lot of mess.</span><br />
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Anonymoushttp://www.blogger.com/profile/11806405125278238302noreply@blogger.com0tag:blogger.com,1999:blog-5925983727468288140.post-21243344118631674672016-05-03T19:45:00.003-07:002016-05-03T19:49:20.059-07:00Classic Southern Soul Food Dinner<span style="color: blue;">I am from the south and there's nothing I like better than a classic soul food dinner. This is not a small undertaking. Plan to spend a large part of the day preparing this meal. It may be time consuming but the results are well worth the effort.</span><br />
<span style="color: blue;"><br /></span>
<span style="color: blue;">My southern soul food menu includes buttermilk fried chicken, collard greens and baked macaroni and cheese.</span><br />
<span style="color: blue;"><br /></span>
<span style="color: blue;">Start by prepping the chicken. I prefer using legs and thighs. They cook quicker and stay moist.</span><br />
<span style="color: blue;"><br /></span>
<b><span style="color: blue;">Southern fried chicken, buttermilk marinade ingredients:</span></b><br />
<span style="color: blue;"><br /></span>
<span style="color: blue;">6 to 8 pieces of fresh chicken legs or thighs (plan on two pieces per person)</span><br />
<span style="color: blue;"><br /></span>
<span style="color: blue;">1 quart of buttermilk</span><br />
<span style="color: blue;"><br /></span>
<span style="color: blue;">1 teaspoon of Paprika</span><br />
<span style="color: blue;"><br /></span>
<span style="color: blue;">1/2 teaspoon black pepper</span><br />
<span style="color: blue;"><br /></span>
<span style="color: blue;">1 teaspoon of salt</span><br />
<span style="color: blue;"><br /></span>
<span style="color: blue;">1/2 teaspoon garlic powder</span><br />
<span style="color: blue;"><br /></span>
<span style="color: blue;">optional: 1 teaspoon Italian seasoning</span><br />
<span style="color: blue;"><br /></span>
<span style="color: blue;">Season the chicken with seasoning, place in bowl and cover with buttermilk. </span><br />
<span style="color: blue;">Refrigerate for at least 4 hours.</span><br />
<span style="color: blue;"><br /></span>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhifWprSz3mIzmRDmUDtpujnjRJVdaUP-P2o6R-nUOd1jlv2ICOJI0DUP5I5PLnajxns9VGjp8ZGxwuXEf4OaXvqeDI8-43hoy1ukXXwWbfu0_uKsQO5cg8d9Xutw4ZH2Svml6bF5Mw8RKT/s1600/buttermilk.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: blue;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhifWprSz3mIzmRDmUDtpujnjRJVdaUP-P2o6R-nUOd1jlv2ICOJI0DUP5I5PLnajxns9VGjp8ZGxwuXEf4OaXvqeDI8-43hoy1ukXXwWbfu0_uKsQO5cg8d9Xutw4ZH2Svml6bF5Mw8RKT/s320/buttermilk.jpg" width="320" /></span></a></div>
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<span style="color: blue;">While the chicken is marinating, start prepping the collard greens. Collards are in the radicchio family and high in vitamins. Choose greens with no blemishes, big, full and bright green leaves.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoPJ8UHIauUDZ6Qj0FfSXa0OQEXOpf9ShQaXr8VBSQ7TQhqOWn_1TS0jY8RXAO_1qThqWTJ8OtPDpG8dIu_8yl4BKp8lPTAm_EfbCEeH0ObE6Y7PhIZ3lj56yBwQQk5Iig67PfT5WveGg5/s1600/collards.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: blue;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoPJ8UHIauUDZ6Qj0FfSXa0OQEXOpf9ShQaXr8VBSQ7TQhqOWn_1TS0jY8RXAO_1qThqWTJ8OtPDpG8dIu_8yl4BKp8lPTAm_EfbCEeH0ObE6Y7PhIZ3lj56yBwQQk5Iig67PfT5WveGg5/s320/collards.jpg" width="320" /></span></a></div>
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<span style="color: blue;">Use 4 big bunches of collard greens.</span><br />
<span style="color: blue;"><br /></span>
<span style="color: blue;">If you have a stainless steel sink, clean it very well, fill it with cold water, rinse and wash the greens. Do it a few times to make sure all the dirt is removed.</span><br />
<span style="color: blue;"><br /></span>
<span style="color: blue;">After washing, cut the stem down the middle. If you want you can use the stem. I prefer to use the leaves only and I put the stems outside for the squirrels.</span><br />
<span style="color: blue;"><br /></span>
<span style="color: blue;">Roll the leaves up, like a cigar and cut them into strips.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiO47HvSMjzdgQINI1ohJqVTXMLWc6Jyuwn5uDkvh_Dh6R8Z_ZMyVa2oo2FDLp-olv0ib17LZ_ruF-nY7JhgfKoD6-aviycmRekKsLfuPDQV4IcV6JZ1myjMvqpVRYr5ZDgSQ9hl4_GPJ0/s1600/imgres.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: blue;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiO47HvSMjzdgQINI1ohJqVTXMLWc6Jyuwn5uDkvh_Dh6R8Z_ZMyVa2oo2FDLp-olv0ib17LZ_ruF-nY7JhgfKoD6-aviycmRekKsLfuPDQV4IcV6JZ1myjMvqpVRYr5ZDgSQ9hl4_GPJ0/s1600/imgres.jpg" /></span></a></div>
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<span style="color: blue;">Put the chopped greens into a bowl.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcO4qRoIZF_YTaNRJWJ5fiIFpkxzJ2YBMDvzZ-CLQNHCF4O-uBia3x1vgVr4rnrsRn1Rq1wloLlSmzpdmHtf4EZgrsZfuUo1acfuc-ewEkVMEFIelX8U5q3YySBpTjz2FtHM-dvVYxz4MR/s1600/collards+cut1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: blue;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcO4qRoIZF_YTaNRJWJ5fiIFpkxzJ2YBMDvzZ-CLQNHCF4O-uBia3x1vgVr4rnrsRn1Rq1wloLlSmzpdmHtf4EZgrsZfuUo1acfuc-ewEkVMEFIelX8U5q3YySBpTjz2FtHM-dvVYxz4MR/s320/collards+cut1.jpg" width="303" /></span></a></div>
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<span style="color: blue;">Now it time it's time to start cooking the greens. Here's what you need.</span><br />
<span style="color: blue;"><b><br /></b>
<b>Southern collard greens with bacon ingredients:</b></span><br />
<span style="color: blue;"><br /></span>
<span style="color: blue;">4 bunches of collard greens--washed, trimmed and cut into strips</span><br />
<span style="color: blue;"><br /></span>
<span style="color: blue;">4 cups chicken broth</span><br />
<span style="color: blue;"><br /></span>
<span style="color: blue;">6 pieces of bacon (I like the maple bacon for added sweetness and smoke)</span><br />
<span style="color: blue;"><br /></span>
<span style="color: blue;">1 large onion, diced</span><br />
<span style="color: blue;"><br /></span>
<span style="color: blue;">6 cloves of garlic, minced ( I like garlic. You can use 4 gloves if you're not a big garlic fan.)</span><br />
<span style="color: blue;"><br /></span>
<span style="color: blue;">2 tablespoons of crushed red pepper (I like it hot. You can use less for a milder greens)</span><br />
<span style="color: blue;"><br /></span>
<span style="color: blue;">2 tablespoons white distilled vinegar</span><br />
<span style="color: blue;"><br /></span>
<span style="color: blue;">salt and pepper to taste.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyYH4_Jx3g2MgK_BxRjy7xI-dilo7OwzzhNBNfAyQuNyn0AAkWVUwTs4tOrj8H4RODGmes_vrKgH4RXMSJT91dnulysTa_2x5i4F2X32HYRfEH9L7W86lGFxKW0toBHx1POHJgB7w0T5Pk/s1600/collards+ingred1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: blue;"><img border="0" height="203" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyYH4_Jx3g2MgK_BxRjy7xI-dilo7OwzzhNBNfAyQuNyn0AAkWVUwTs4tOrj8H4RODGmes_vrKgH4RXMSJT91dnulysTa_2x5i4F2X32HYRfEH9L7W86lGFxKW0toBHx1POHJgB7w0T5Pk/s320/collards+ingred1.jpg" width="320" /></span></a></div>
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<span style="color: blue;"><br /></span>
<span style="color: blue;">Render the bacon in a dutch over. Cook until the bacon is golden brown. Then add onions, garlic and 1 tablespoon of crushed red pepper. Cook until onions are translucent.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQ0n2g_QI4U8TfVYEijEL5v1ZLX6G8e8bYWnMstUCwyjLmLJszcOhQfY0oBOD7XEPfD9UxlxyIM7mQQx813sQ5ES0cw2YcOSswt_0U1mO7vRmNiyUGUehE_Xxy0nOu7264CG81WOw5Hs0j/s1600/collards+bacon.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: blue;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQ0n2g_QI4U8TfVYEijEL5v1ZLX6G8e8bYWnMstUCwyjLmLJszcOhQfY0oBOD7XEPfD9UxlxyIM7mQQx813sQ5ES0cw2YcOSswt_0U1mO7vRmNiyUGUehE_Xxy0nOu7264CG81WOw5Hs0j/s320/collards+bacon.jpg" width="320" /></span></a></div>
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<span style="color: blue;">Now add your greens, a handful at time, so as not to overload the pot. The greens will reduce in size. </span><br />
<span style="color: blue;">Now add white vinegar and stir to combine. </span><br />
<span style="color: blue;"><br /></span>
<span style="color: blue;">Next, add the chicken broth until greens are almost completely covered.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEtXidoSy3IjRul69xI1eNQkXWZTXIMZg_sH1HRPrOFfl2R80BNrRENWg94yej5HVXYGmVj1mvmaKnNJWIaNskew-qu6j5thuHj-VToUN_7GvBnV9T0xjiKvqe_Zb4w8gUJ1PbJVyzNmtv/s1600/collards+cook.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: blue;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEtXidoSy3IjRul69xI1eNQkXWZTXIMZg_sH1HRPrOFfl2R80BNrRENWg94yej5HVXYGmVj1mvmaKnNJWIaNskew-qu6j5thuHj-VToUN_7GvBnV9T0xjiKvqe_Zb4w8gUJ1PbJVyzNmtv/s320/collards+cook.jpg" width="320" /></span></a></div>
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<span style="color: blue;">Add salt, pepper and additional crushed red pepper. Simmer covered, on top of stove for 3 to 4 hours.</span><br />
<span style="color: blue;">Stir occasionally and taste to check for seasoning and consistency.</span><br />
<span style="color: blue;"><br /></span>
<span style="color: blue;">While the collards are cooking, it's time to start the mac and cheese.</span><br />
<span style="color: blue;"><b><br /></b>
<b>Easy southern macaroni and cheese ingredients:</b></span><br />
<span style="color: blue;"><br /></span>
<span style="color: blue;">1 box of Barilla elbow macaroni ( I like Barilla the best)</span><br />
<span style="color: blue;"><br /></span>
<span style="color: blue;">2 cups of milk</span><br />
<span style="color: blue;"><br /></span>
<span style="color: blue;">2 eggs</span><br />
<span style="color: blue;"><br /></span>
<span style="color: blue;">2 cups of shredded sharp cheddar cheese</span><br />
<span style="color: blue;"><br /></span>
<span style="color: blue;">1/2 brick of cream cheese (about 4 ounces)</span><br />
<span style="color: blue;"><br /></span>
<span style="color: blue;">salt and pepper</span><br />
<span style="color: blue;"><br /></span>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYIXp3D1RYDPfeKMmLGJymDuWoPU7z4LAbYH4N62k5k7JGa96hLGQwxaxUKjqWN6quwhosmaN0hBTLsscPk01e5-3iztDQ1UEPFdO9MlwLjP-4P3F1damDx7o6eLLtz6T20WPRf013DdMh/s1600/mac+ingred.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: blue;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYIXp3D1RYDPfeKMmLGJymDuWoPU7z4LAbYH4N62k5k7JGa96hLGQwxaxUKjqWN6quwhosmaN0hBTLsscPk01e5-3iztDQ1UEPFdO9MlwLjP-4P3F1damDx7o6eLLtz6T20WPRf013DdMh/s320/mac+ingred.jpg" width="320" /></span></a></div>
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<span style="color: blue;">Pre heat oven to 350 degrees.</span><br />
<span style="color: blue;"><br /></span>
<span style="color: blue;">Bring a large pot of salted water to a boil. Cook the pasta until <i>al dente </i>(about 9 minutes). The pasta will cook more in the oven and you don't want to overcook it.</span><br />
<span style="color: blue;"><br /></span>
<b><span style="color: blue;">Do not add oil to the water. This is a common mistake. Oil can prevent pasta from sticking but it also makes the pasta oily and doesn't allow the flavor to be absorbed. Just use a fork or wooden spoon to stir the pasta, while it's cooking, to prevent sticking.</span></b><br />
<span style="color: blue;"><b><br /></b>
While elbows are cooking--cut the cream cheese into small, mixable squares.</span><br />
<span style="color: blue;"><br /></span>
<span style="color: blue;">Beat the two eggs until frothy.</span><br />
<span style="color: blue;"><br /></span>
<span style="color: blue;">When elbows are done, drain and return them to pan off of heat.</span><br />
<span style="color: blue;"><br /></span>
<span style="color: blue;">Add the cream cheese. Stir the cream cheese until it melts, in the hot pasta.</span><br />
<span style="color: blue;"><br /></span>
<span style="color: blue;">Add the eggs and stir.</span><br />
<span style="color: blue;"><br /></span>
<span style="color: blue;">Now, slowly add the milk and most of the shredded cheese, reserving about 1/4 cup of the shredded cheese for later. Mix well until all ingredients are fully incorporated.</span><br />
<span style="color: blue;"><br /></span>
<span style="color: blue;">Pour mixture into a lightly greased baking pan. </span><br />
<span style="color: blue;"><br /></span>
<span style="color: blue;">Bake at 350 degrees for 45 minutes. About 15 minutes, before mac and cheese is done, add the remaining 1/4 cup of shredded cheese to the top. </span><br />
<span style="color: blue;"><br /></span>
<span style="color: blue;">Remove from oven and it should look like cheesy, gooey goodness. You can keep it in the oven, on warm covered with foil, until ready to serve.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiko_OufUFninEJ2UERVHEn_sa92Ul5ngFVxja_gVznbq2MPEXLoCBLckkmNpMnX6E42G0_HxVOnr5nvHSTpaHmNNJ2DW1DGY0A-Dvfb1xEo8QMtwG9Pr04qpSb6WRtveYd9EPDhuieUkXy/s1600/macdone.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: blue;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiko_OufUFninEJ2UERVHEn_sa92Ul5ngFVxja_gVznbq2MPEXLoCBLckkmNpMnX6E42G0_HxVOnr5nvHSTpaHmNNJ2DW1DGY0A-Dvfb1xEo8QMtwG9Pr04qpSb6WRtveYd9EPDhuieUkXy/s320/macdone.jpg" width="320" /></span></a></div>
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<span style="color: blue;">Now it's time to fry chicken.</span><br />
<span style="color: blue;"><br /></span>
<span style="color: blue;">Remember--that chicken marinating in the refrigerator. Well, take it out.</span><br />
<span style="color: blue;"><b><br /></b>
<b>Now, you will need the following ingredients:</b></span><br />
<span style="color: blue;"><br /></span>
<span style="color: blue;">2 cups of canola or peanut oil</span><br />
<span style="color: blue;"><br /></span>
<span style="color: blue;">2 cups of flour</span><br />
<span style="color: blue;"><br /></span>
<span style="color: blue;">1 teaspoon Paprika</span><br />
<span style="color: blue;"><br /></span>
<span style="color: blue;">1 teaspoon of salt</span><br />
<span style="color: blue;"><br /></span>
<span style="color: blue;">1/2 teaspoon garlic powder</span><br />
<span style="color: blue;"><br /></span>
<span style="color: blue;">1/2 teaspoon pepper</span><br />
<span style="color: blue;"><br /></span>
<span style="color: blue;">Put the flour and seasoning into a bowl. Mix well.</span><br />
<span style="color: blue;"><br /></span>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibKe_AF8WQVTLtt0NHbGpsprLVrlaTVMVNrexKFqj45HYQZ7aoY4xpVdFKJyEbyD0Ltcx3NjeluduqRcAY4LTiK_BlFlWjpp5zCnHS_OK7ZtCzl8VfYgOvm1n2subefMFSgmATrBJkF8W9/s1600/imgres-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: blue;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibKe_AF8WQVTLtt0NHbGpsprLVrlaTVMVNrexKFqj45HYQZ7aoY4xpVdFKJyEbyD0Ltcx3NjeluduqRcAY4LTiK_BlFlWjpp5zCnHS_OK7ZtCzl8VfYgOvm1n2subefMFSgmATrBJkF8W9/s1600/imgres-1.jpg" /></span></a></div>
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<span style="color: blue;"><br /></span>
<span style="color: blue;">Put some of flour mixture on a plate and then add the chicken a piece at a time. </span><br />
<span style="color: blue;">Coat well. </span><br />
<span style="color: blue;">Set breaded chicken aside on a separate plate.</span><br />
<span style="color: blue;"><br /></span>
<span style="color: blue;">Once you have coated all the chicken then add oil to frying pan. Heat oil until it sizzles.</span><br />
<span style="color: blue;"><br /></span>
<span style="color: blue;">I prefer to cook legs and thighs in separate pans because they cook differently. </span><br />
<span style="color: blue;">Use a regular or enameled a cast iron pan for best results. I use both.</span><br />
<span style="color: blue;"><br /></span>
<span style="color: blue;">Fry the chicken in the hot oil for about 10 minutes then flip it and fry for 10 minutes on the other side.</span><br />
<span style="color: blue;"><br /></span>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfJJPwW_hl3Cjs35LtUbk_IZppd_w7-xamTvW8vrkJ0BOMWpAyQhlPhJUrMR1QzaAyh6qanXsT7q5UXrVaswmco_fDmLokAY3C0UPOQv11Sj1iqNDfZ9eLqxhyaQKNAXRsniupn0UE9C7-/s1600/chk+fry.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: blue;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfJJPwW_hl3Cjs35LtUbk_IZppd_w7-xamTvW8vrkJ0BOMWpAyQhlPhJUrMR1QzaAyh6qanXsT7q5UXrVaswmco_fDmLokAY3C0UPOQv11Sj1iqNDfZ9eLqxhyaQKNAXRsniupn0UE9C7-/s320/chk+fry.jpg" width="320" /></span></a></div>
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<span style="color: blue;"><br /></span>
<span style="color: blue;">Continue cooking for another 10 to 15 minutes, turning occasionally, so as not to burn it. </span><br />
<span style="color: blue;">Chicken is done when golden brown and it reaches an internal temp of 165 degrees. </span><br />
<span style="color: blue;">A chef's thermometer is helpful to check for doneness. </span><br />
<span style="color: blue;"><br /></span>
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<span style="color: blue;"><iframe allowfullscreen="" class="YOUTUBE-iframe-video" data-thumbnail-src="https://i.ytimg.com/vi/HMT7E-V5X90/0.jpg" frameborder="0" height="266" src="https://www.youtube.com/embed/HMT7E-V5X90?feature=player_embedded" width="320"></iframe></span></div>
<span style="color: blue;"><br /></span>
<span style="color: blue;">By now, the collard greens should be done. I hope you've been checking on them. I did tell you to check occasionally. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmey3DTE8IvB50LgCgybcP1N-3MUWPy-Dxczp4YHLCgnOSzrUxQvBcDI63OzgRV36azKCye-ZnW0xfEl6zvAmgU2PGfP8UVlIjCKV4XMoMBcQoiNA8SUuTm5100j6Onxmel_RnmkJnVw-b/s1600/collards+done.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: blue;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmey3DTE8IvB50LgCgybcP1N-3MUWPy-Dxczp4YHLCgnOSzrUxQvBcDI63OzgRV36azKCye-ZnW0xfEl6zvAmgU2PGfP8UVlIjCKV4XMoMBcQoiNA8SUuTm5100j6Onxmel_RnmkJnVw-b/s320/collards+done.jpg" width="320" /></span></a></div>
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<span style="color: blue;">Mmmm. They look yummy.</span><br />
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<span style="color: blue;">Take Mac and Cheese out of warm oven and it's time to plate up this soul food feast.</span><br />
<span style="color: blue;">A glass of sweet tea goes nicely with this meal.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQbRWOcQW8iAQLabPhR4ZICbkajmQkv1DfP7z2GFVcIJRIlO1AyTj40Uugb-XWxAaVxyTDL8lsRdKX8TKH52wCaTfsunWURNwuYs3c8KBArfoq8fQd61UUQ3b2Aht6TMqHUmMJhUCFDkhP/s1600/plate.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: blue;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQbRWOcQW8iAQLabPhR4ZICbkajmQkv1DfP7z2GFVcIJRIlO1AyTj40Uugb-XWxAaVxyTDL8lsRdKX8TKH52wCaTfsunWURNwuYs3c8KBArfoq8fQd61UUQ3b2Aht6TMqHUmMJhUCFDkhP/s320/plate.jpg" width="320" /></span></a></div>
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<span style="color: blue;">Happy Cooking. Email me pictures of your favorite soul food dish and I might feature it on my blog.</span><br />
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<br />Anonymoushttp://www.blogger.com/profile/11806405125278238302noreply@blogger.com0tag:blogger.com,1999:blog-5925983727468288140.post-64006274462299937442016-05-01T21:13:00.002-07:002016-05-01T21:13:53.108-07:00<span style="color: blue;">Classic Pot Roast recipe</span><br />
<span style="color: blue;"><br /></span>
<span style="color: blue;">I love comfort food. Pot roast is a great family dinner for a cool spring Sunday dinner. We recently had a spring snow which makes it even more comforting. </span><br />
<span style="color: blue;"><br /></span>
<span style="color: blue;">A lot people say make pot roast in a crock pot but I prefer the old fashioned method of making it in the oven. The texture of the roast is meatier and less sloppy than the crock pot version. The flavor profile is more diverse when you make it in a dutch oven. I also like to use organic rainbow carrots; each color has a unique carrot taste.</span><br />
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<span style="color: blue;">Recipe: </span><br />
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<span style="color: blue;">2 Tablespoons of extra virgin olive oil</span><br />
<span style="color: blue;"><br /></span>
<span style="color: blue;">1 4-pound beef roast</span><br />
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<span style="color: blue;">3 cups beef broth</span><br />
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<span style="color: blue;">1 onion halved</span><br />
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<span style="color: blue;">6 rainbow carrots, pealed and sliced</span><br />
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<span style="color: blue;">4 medium potatoes, pealed and cubed</span><br />
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<span style="color: blue;">2 stalks of celery, chopped</span><br />
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<span style="color: blue;">1 can diced tomatoes</span><br />
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<span style="color: blue;">4 cloves of garlic, minced</span><br />
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<span style="color: blue;">A large splash of Worcestershire sauce</span><br />
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<span style="color: blue;">salt and pepper</span><br />
<span style="color: blue;"><br /></span>
<span style="color: blue;">fresh thyme springs</span><br />
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<span style="color: blue;">Take roast out of refrigerator, set on a plate, and allow to reach room temperature (about 20 minutes).</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHwidCzQxHy1FsjfEmcwS3kP2jAX_VuhBJidsxvVsQx1lKXu92dFK-SPEcTpjulLBirb4mla_zpYKmCXjCckFYEywZ0HCQ14EDQLo8TrZMNzVkW0kPO3e4YySe53Q1fbcDJ71O1-oBep8m/s1600/roast.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: blue;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHwidCzQxHy1FsjfEmcwS3kP2jAX_VuhBJidsxvVsQx1lKXu92dFK-SPEcTpjulLBirb4mla_zpYKmCXjCckFYEywZ0HCQ14EDQLo8TrZMNzVkW0kPO3e4YySe53Q1fbcDJ71O1-oBep8m/s320/roast.jpg" width="320" /></span></a></div>
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<span style="color: blue;">While roast comes to room temperature, prep the vegetables.</span><br />
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<span style="color: blue;">Peel skins off of onions, carrots, garlic and potatoes. </span><br />
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<span style="color: blue;">Cut onions, carrots, potatoes and celery into nice size pieces. </span><br />
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<span style="color: blue;">Crush garlic and mince. Set aside.</span><br />
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<span style="color: blue;">Once the roast reaches room temperature, pat it dry with a paper towel, season all over with salt and pepper.</span><br />
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<span style="color: blue;">On stovetop, heat 1 tablespoon of olive oil in a dutch oven. Brown the roast on each side (about 5 minutes per side). Preheat oven to 350 degrees.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiE8v7a7jHi-byrwzTZT4kPRv6R9ztc_2WTo3MgwYTT2MJ8sT5v9bHZxBvF5w9HZDmavisC4rgyyBz7Euku0kUMw-MZVqYeMDqTg2u7aCTd6aY97aBxC5hV9lPlp_k4RX3Jw64OqUyPfTm_/s1600/brown.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: blue;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiE8v7a7jHi-byrwzTZT4kPRv6R9ztc_2WTo3MgwYTT2MJ8sT5v9bHZxBvF5w9HZDmavisC4rgyyBz7Euku0kUMw-MZVqYeMDqTg2u7aCTd6aY97aBxC5hV9lPlp_k4RX3Jw64OqUyPfTm_/s320/brown.jpg" width="320" /></span></a></div>
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<span style="color: blue;">After pot roast has browned, remove from dutch oven and set aside on a plate. </span><br />
<span style="color: blue;"><br /></span>
<span style="color: blue;">Add onions, carrots, celery and garlic to dutch oven, saute until tender. Add another tablespoon of olive oil, if needed.</span><br />
<span style="color: blue;"><br /></span>
<span style="color: blue;">Add one cup of beef broth and scrap all of the tasty brown bits from the bottom of the pan.</span><br />
<span style="color: blue;"><br /></span>
<span style="color: blue;">Return roast to dutch oven, simply place it on top of the veggies.</span><br />
<span style="color: blue;"><br /></span>
<span style="color: blue;">Add remaining 2 cups of beef broth until it covers the roast, about halfway.</span><br />
<span style="color: blue;"><br /></span>
<span style="color: blue;">Add cubed and peeled potatoes to the dutch oven.</span><br />
<span style="color: blue;"><br /></span>
<span style="color: blue;">Pour can of tomatoes over the roast.</span><br />
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<span style="color: blue;">Season with thyme sprigs, salt and pepper. Roast in oven for 3 hours.</span><br />
<span style="color: blue;"><br /></span>
<span style="color: blue;">Check every hour to make sure it doesn't dry out.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgslZP4r102Cb2HC5owwfhZg-hpzxfFuCiYW2yPiCBvdzvDsCaRkNClVRiQ4iCOBW20QmBVuADSjR5FN8KHQhd5LmFw9cNbmCEr39f7CI6WTBUNnYkhRO8bgBfLguQLKj_OhzrNrzdzyPG9/s1600/after.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: blue;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgslZP4r102Cb2HC5owwfhZg-hpzxfFuCiYW2yPiCBvdzvDsCaRkNClVRiQ4iCOBW20QmBVuADSjR5FN8KHQhd5LmFw9cNbmCEr39f7CI6WTBUNnYkhRO8bgBfLguQLKj_OhzrNrzdzyPG9/s320/after.jpg" width="320" /></span></a></div>
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<span style="color: blue;"><br /></span>
<span style="color: blue;">Optional: Place a few tablespoons of butter on top of the roast for the last hour of cooking. It keeps the meat moist and makes the gravy extra yummy. </span><br />
<span style="color: blue;"><br /></span>
<span style="color: blue;">Remove roast from oven and return to plate. Garnish with fresh thyme. Let it rest for 15 minutes. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8oInF98ntAj3-_rauzDO8d9IYINBrQ1iimqWGeHOLu8ftfyRVNhvS2yuelAYXszNGpXickVctIvZBtuZXrXg3p1vuVIE7hnBwT7uZUCUmLy2CVvovYgHDa0Ry_V-ubuGJi_UytYZN3uKM/s1600/da+roast.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: blue;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8oInF98ntAj3-_rauzDO8d9IYINBrQ1iimqWGeHOLu8ftfyRVNhvS2yuelAYXszNGpXickVctIvZBtuZXrXg3p1vuVIE7hnBwT7uZUCUmLy2CVvovYgHDa0Ry_V-ubuGJi_UytYZN3uKM/s320/da+roast.jpg" width="320" /></span></a></div>
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<span style="color: blue;">Plate the pot roast and veggies. Serve with yummy homemade Amish Bread (recipe on my blog)</span><br />
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<br />Anonymoushttp://www.blogger.com/profile/11806405125278238302noreply@blogger.com0tag:blogger.com,1999:blog-5925983727468288140.post-15808666340383478122016-05-01T19:19:00.002-07:002016-05-01T19:19:30.086-07:00Homemade Amish White BreadAmish white bread is a tasty, easy and fairly quick way to make homemade bread. I like to make on the weekend, Saturday is best because this recipe makes two loaves. You have a loaf for both Saturday and Sunday night dinner. I paired it with beef stroganoff on Saturday and pot roast on Sunday.<br />
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Amish White Bread recipe<br />
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2 cups warm water (110 degrees, test with food thermometer)<br />
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2/3 cup of white sugar<br />
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1 1/2 tablespoon active dry yeast<br />
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1 1/2 teaspoons of salt<br />
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1/4 cup vegetable oil<br />
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6 cups of bread flour<br />
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* optional 1tablespoon dry herbs added to the flour to make herbed bread<br />
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Put warm water and sugar into a large bowl. Stir to dissolve the sugar.<br />
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Add active dry yeast and stir. The mixture will start to form bubbles on top. The water must be 110 degrees for the yeast to bubble.<br />
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Next mix salt and oil into the yeast mixture. Stir well.<br />
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Next mix in flour, one cup at a time. In higher elevations (above 5000 feet), you may need to add an extra tablespoon of water.<br />
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Stir well. There may be some loose flour in the bowl. Don't worry it will absorb when you knead the dough.<br />
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Turn dough ball out onto a lightly floured surface. Knead well incorporating all the flour.<br />
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Lightly oil a bowl. Place the dough ball into the bowl and coat all sides with the oil. Sprinkle with a little flour.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhw1D_Kpe-wJ7Fw1izuaE_rG-9X6tHb0ZnKULtKOyQvP1uxZ8Ebacv8G_Qet6yxE8hLIpD0QHfLRSmu4bYDj4GlQbmpcvArWFdCs131JDgLN1SQpb1WKjMnF-EwwMfAlfKUpYqz7xIdfPJN/s1600/dough.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhw1D_Kpe-wJ7Fw1izuaE_rG-9X6tHb0ZnKULtKOyQvP1uxZ8Ebacv8G_Qet6yxE8hLIpD0QHfLRSmu4bYDj4GlQbmpcvArWFdCs131JDgLN1SQpb1WKjMnF-EwwMfAlfKUpYqz7xIdfPJN/s320/dough.jpg" width="320" /></a></div>
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Cover with a damp cloth and let rise in warm place for 1 hour.<br />
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The dough will double in size. Remove from the bowl and place on floured surface. Punch it down, really punch, it fells good. Then separate the dough into two equal portions.<br />
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Place loaf in a 9"x5" well-oiled loaf pan and let rise for another 30 minutes.<br />
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The dough should fill the pan. Preheat oven to 350 degrees and bake for 25 to 30 minutes (depending on elevation). Check at 25 minutes and if the bread looks golden brown then it's done. <br />
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Remove bread from oven and loaf pan and then place bread on a rack to cool. Try to resist cutting into it right away but if you can't help yourself then do it. There's nothing better than oven hot bread with butter.<br />
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I suggest baking one loaf at a time, for more even baking.<br />
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<br />Anonymoushttp://www.blogger.com/profile/11806405125278238302noreply@blogger.com0tag:blogger.com,1999:blog-5925983727468288140.post-76533237135766418592014-07-05T16:24:00.000-07:002014-07-05T16:24:07.016-07:00Holiday Ham Bone makes delicious Potato SoupBaked ham is part of many holiday celebrations and there is always leftover ham and a ham bone. Don't throw them away, instead use them to make a delicious and fresh homemade potato soup.<br />
Here's how!<br />
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Prep Time: 1 hour<br />
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Total cooking time: 1 hour and forty minutes<br />
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INGREDIENTS:<br />
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1 Ham Bone with bits of ham still on it<br />
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1 medium onion diced<br />
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1 stalk of celery, chopped<br />
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1/2 teaspoon white pepper<br />
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1/2 teaspoon black pepper<br />
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4 cups of water<br />
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5 medium red potatoes, cut into 1 inch cubes<br />
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1/2 cup of butter<br />
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1/2 cup of flour<br />
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2 cups half and half<br />
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PREPARATION:<br />
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Place first six ingredients into a dutch over, bring to boil over medium heat, simmer for 30 minutes or until ham comes off the bone easily with a fork.<br />
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Shred ham from the bone, discard any fat and return ham to pot.<br />
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Add diced potatoes and bring to a boil, reduce heat and simmer until potatoes are tender.<br />
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While potatoes are cooking, in a medium saucepan melt butter over medium heat being careful not to burn the butter.<br />
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Add flour stirring constantly until mixed well.<br />
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Bring heat to medium high and gradually stir in the half and half until creamy, thick and bubbly. Stir constantly be careful not to scorch.<br />
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Once it thickly coats a spoon then remove from heat.<br />
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When potatoes are tender, stir sauce mixture into potatoes over a medium heat stirring constantly. Let simmer until soup reaches desired consistency; milk can be added to adjust consistency.<br />
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Add a generous amount of salt and pepper<br />
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Garnish with fresh scallions, bacon bits and a mild cheddar cheese and ENJOY!<br />
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(If you are feeling adventurous you can finely chop a jalapeno pepper and add as a garnish...MMMM that's a spicy potato soup!)<br />
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<br />Anonymoushttp://www.blogger.com/profile/11806405125278238302noreply@blogger.com0tag:blogger.com,1999:blog-5925983727468288140.post-8360144401989104652014-06-30T11:38:00.002-07:002014-07-05T16:27:31.299-07:00Papagayo's Mexican Restaurant, Lake ArrowheadI've been having some dental work done and it has been hard to eat certain foods. This weekend after attending a summer concert in Lake Arrowhead, I headed to Papagayo's Restaurant for a bite to eat in Lake Arrowhead Village. <a href="http://www.papagayosonline.com/"><span class="Apple-style-span" style="color: #006621; font-family: arial, sans-serif; font-size: 13px; line-height: 16px; white-space: nowrap;">www.</span><span class="Apple-style-span" style="color: #006621; font-family: arial, sans-serif; font-size: 13px; line-height: 16px; white-space: nowrap;"><b>papagayos</b></span><span class="Apple-style-span" style="color: #006621; font-family: arial, sans-serif; font-size: 13px; line-height: 16px; white-space: nowrap;">online.com</span></a><br />
<span class="Apple-style-span" style="color: #006621; font-family: arial, sans-serif; font-size: 13px; line-height: 16px; white-space: nowrap;"><br /></span>
<span class="Apple-style-span" style="color: #006621; font-family: arial, sans-serif; font-size: 13px; line-height: 16px; white-space: nowrap;">The chips and salsa served with the meal looked delicious but were too crunchy for </span><br />
<span class="Apple-style-span" style="color: #006621; font-family: arial, sans-serif; font-size: 13px; line-height: 16px; white-space: nowrap;">my dental work.</span><br />
<span class="Apple-style-span" style="color: #006621; font-family: arial, sans-serif; font-size: 13px; line-height: 16px; white-space: nowrap;"><br /></span>
<span class="Apple-style-span" style="color: #006621; font-family: arial, sans-serif; font-size: 13px; line-height: 16px; white-space: nowrap;">However, I had the enchilada plate with refried beans and cheese and a tasty enchilada sauce. </span><br />
<span class="Apple-style-span" style="color: #006621; font-family: arial, sans-serif; font-size: 13px; line-height: 16px; white-space: nowrap;"><br /></span>
<span class="Apple-style-span" style="color: #006621; font-family: arial, sans-serif; font-size: 13px; line-height: 16px; white-space: nowrap;">It was an excellent meal and I finished every bite. </span><br />
<span class="Apple-style-span" style="color: #006621; font-family: arial, sans-serif; font-size: 13px; line-height: 16px; white-space: nowrap;"><br /></span>
<span class="Apple-style-span" style="color: #006621; font-family: arial, sans-serif; font-size: 13px; line-height: 16px; white-space: nowrap;">The food came out fast and the service was attentive.</span><br />
<span class="Apple-style-span" style="color: #006621; font-family: arial, sans-serif; font-size: 13px; line-height: 16px; white-space: nowrap;"><br /></span>
<span class="Apple-style-span" style="color: #006621; font-family: arial, sans-serif; font-size: 13px; line-height: 16px; white-space: nowrap;">If you are visiting Lake Arrowhead, take the time to eat at Papagayo's</span><br />
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<span class="Apple-style-span" style="color: #006621; font-family: arial, sans-serif; font-size: 13px; line-height: 16px; white-space: nowrap;"><br /></span>
<span class="Apple-style-span" style="color: #006621; font-family: arial, sans-serif; font-size: 13px; line-height: 16px; white-space: nowrap;">Chips and Salsa</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVQG7YD6Kk336gqS5XcJYpdWsX6sOxqGZq4jLTCalMlAmU75dvwD8vDHXjjHuYSDvKMjrYUoV_Lv0c9OSq-ZtEinCJ5mDl30hN_TSg4iinBc7XO84UUZbQ819zlESmUdYMtCjJZzNM6nDE/s1600/chips.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVQG7YD6Kk336gqS5XcJYpdWsX6sOxqGZq4jLTCalMlAmU75dvwD8vDHXjjHuYSDvKMjrYUoV_Lv0c9OSq-ZtEinCJ5mDl30hN_TSg4iinBc7XO84UUZbQ819zlESmUdYMtCjJZzNM6nDE/s1600/chips.jpg" height="240" width="320" /></a></div>
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<span class="Apple-style-span" style="color: #006621; font-family: arial, sans-serif; font-size: 13px; line-height: 16px; white-space: nowrap;"><br /></span>
<span class="Apple-style-span" style="color: #006621; font-family: arial, sans-serif; font-size: 13px; line-height: 16px; white-space: nowrap;">Enchilada Plate</span><br />
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<span class="Apple-style-span" style="color: #006621; font-family: arial, sans-serif; font-size: 13px; line-height: 16px; white-space: nowrap;"><br /></span>Anonymoushttp://www.blogger.com/profile/11806405125278238302noreply@blogger.com0tag:blogger.com,1999:blog-5925983727468288140.post-29190880472460644132014-06-24T13:19:00.003-07:002014-06-24T13:19:52.068-07:00Gordon Ramsey's Maze at the London NYCOn my recent vacation to New York City, I saved some money and splurged by having lunch at Gordon Ramsey's restaurant, Maze at The London <a href="http://www.gordonramsay.com/" target="_blank">http://www.gordonramsay.com</a><br />
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The food was amazing and if you ask nicely you can get a kitchen tour and sit at Mr. Ramsay's private table in the kitchen. Here's highlights from a wonderful culinary experience. So, if you are traveling to NYC. Make a reservation it's definitely worth it!<br />
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Now for the food and drink!</div>
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Start the meal with one of Gordon's signature cocktails.</div>
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A Pink grapefruit martini</div>
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Asparagus salad with burrata</div>
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Roasted free range chicken with a spring vegetable puree</div>
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A trio of fresh sorbets</div>
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<br />Anonymoushttp://www.blogger.com/profile/11806405125278238302noreply@blogger.com0tag:blogger.com,1999:blog-5925983727468288140.post-72828839333950283122014-06-24T12:29:00.002-07:002014-06-24T12:29:48.016-07:00Happy TuesdayOne of the best parts of summer is going to your local Farmer's Market and choosing farm fresh fruits and veggies for your favorite dishes and the taste and value for dollar is only half the fun. People enjoying life outside on summer days.<br />
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<br />Anonymoushttp://www.blogger.com/profile/11806405125278238302noreply@blogger.com0tag:blogger.com,1999:blog-5925983727468288140.post-83556042280381302782014-06-23T21:22:00.001-07:002014-06-23T21:22:52.114-07:00Brian's Banana BreadThis is a moist and yummy banana bread that's easy to make and your family will love it. You can substitute fresh zucchini from your garden for the banana if you like and make zucchini bread.<br />
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<b>Prep Time: 5-10 minutes</b><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgG-GrT4qnonQJ6p5iRxyTd3VB-0UDZIhYQsWqjG4itcebyiBKh72Mk2GtVwhkGpg1ryqEaVw9Mmd0CZ13EADkA6Hgfn3xnyfLB9FTZW3Qut18UjgRUyeqwNUpgLSnsKJjePTj5w6xDYP__/s1600/Brian's+banana+bread.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgG-GrT4qnonQJ6p5iRxyTd3VB-0UDZIhYQsWqjG4itcebyiBKh72Mk2GtVwhkGpg1ryqEaVw9Mmd0CZ13EADkA6Hgfn3xnyfLB9FTZW3Qut18UjgRUyeqwNUpgLSnsKJjePTj5w6xDYP__/s1600/Brian's+banana+bread.jpg" height="241" width="320" /></a></div>
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<b>Ingredients:</b><br />
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">3 or 4 smashed ripe bananas</span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">1 egg beaten</span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">1/3 cup of melted butter</span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">1 cup of sugar</span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">1 teaspoon of vanilla</span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">pinch of salt</span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">1 teaspoon of baking soda</span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">1 1/2 cups all purpose flour</span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><b>Preparation:</b></span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Preheat oven to 350.</span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Mix butter and smashed bananas with a wooden spoon in a large mixing bowl.</span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Add sugar, egg and vanilla and mix well.</span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Sprinkle baking soda and salt into mixture and mix well.</span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Add flour 1/2 cup at a time and mix well.</span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Butter a 4x8 loaf pan</span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Pour batter into buttered loaf pan</span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Bake for one hour @ 350 (check for doness by poking the center with a wooden toothpick. The toothpick should come out clean.)</span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Cool on rack. Remove from pan. Slice and Serve.</span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br /></span>Anonymoushttp://www.blogger.com/profile/11806405125278238302noreply@blogger.com0tag:blogger.com,1999:blog-5925983727468288140.post-28055253742866895392014-06-22T11:10:00.002-07:002014-06-22T11:10:41.206-07:00Fennel and Radicchio SaladFennel and Radicchio Salad with Citrus Vinaigrette is fresh and zesty salad for cooling off on a hot summer day.<br />
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Prep Time: 20-30 minutes<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgd6QI58cRhYd65mJ7Z0In9Da-SZon4jXWVIkjEdTImPv9i7gfl1bA_xv_rWYQ8FmdkNgy_v45QveFCfe7jePIORyQAmW_ZHQ0P5Knw6d3jL0ARnrkhEJkfonInU1vmzFO4QL6Tcg3G78rC/s1600/fennel.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgd6QI58cRhYd65mJ7Z0In9Da-SZon4jXWVIkjEdTImPv9i7gfl1bA_xv_rWYQ8FmdkNgy_v45QveFCfe7jePIORyQAmW_ZHQ0P5Knw6d3jL0ARnrkhEJkfonInU1vmzFO4QL6Tcg3G78rC/s1600/fennel.jpg" height="241" width="320" /></a></div>
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Ingredients:<br />
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1 head of radicchio coursly chopped<br />
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1 large fennel bulb thinly sliced lengthwise<br />
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2 teaspoons of olive oil<br />
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3/4 teaspoon fine sea salt<br />
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2 tablespoons of finely chopped cilantro<br />
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1 1/2 teaspoon dijon mustard<br />
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3 tablespoons fresh orange juice<br />
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1 orange or four Cuties sectioned<br />
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Preparation:<br />
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In a large bowl, whisk together orange juice, mustard, cilantro, olive oil and sea salt.<br />
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Add fennel, radicchio and orange slices. <br />
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Toss to combine until nicely coated with the dressing. Sprinkled with orange zest.<br />
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Serve on chilled plates and enjoy!Anonymoushttp://www.blogger.com/profile/11806405125278238302noreply@blogger.com0tag:blogger.com,1999:blog-5925983727468288140.post-76113923551591863562014-06-21T18:22:00.001-07:002014-06-24T13:25:03.689-07:00 Chili<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><b>This chili recipe is good for any time of year and it's easy, quick and yummy.</b></span><br />
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Prep time is 30-45 mins<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj35s6EodTa6Yj_YAy2Z75PxTCW8oU08biwQZyoSfzgKycPkzlsyV1HKs17VjhQnuLdKX6-uhYFYKNaL4SBcEYSQEeiqv-cNGYehaYv9iTLoNzgcsfuoyIIPUTnmkif392yWgC5xS9r1ubd/s1600/Brian's+chili.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj35s6EodTa6Yj_YAy2Z75PxTCW8oU08biwQZyoSfzgKycPkzlsyV1HKs17VjhQnuLdKX6-uhYFYKNaL4SBcEYSQEeiqv-cNGYehaYv9iTLoNzgcsfuoyIIPUTnmkif392yWgC5xS9r1ubd/s1600/Brian's+chili.jpg" height="241" width="320" /></a></div>
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Ingredients:<br />
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1 teaspoon vegetable oil<br />
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2 large onions<br />
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4 garlic cloves, finely chopped<br />
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3 1/2 teaspoons good quality chili powder<br />
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2 teaspoons of chipolte peppers in adobo sauce<br />
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1 1/2 pounds ground beef<br />
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5 cups of fresh diced tomatoes<br />
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1 can good quality beer such as Blue Moon<br />
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2 cans of kidney beans<br />
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2 tablespoons of Amore natural paste (it comes in a tube and is imported from Italy)<br />
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Preparation:<br />
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Heat oil in a large dutch oven add onions and garlic. Cook till translucent. Season with salt and pepper.<br />
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Add tomato paste, chili powder and chipoltes cook and continue stirring until brown.<br />
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Add extra lean ground beef and cook until it is no longer pink.<br />
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Add tomatoes, beer and beans. Bring to boil, reduce to a rapid simmer<br />
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Cook over medium heat until chili has thickened.<br />
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Serve with sour cream, cheese and chopped chives.Anonymoushttp://www.blogger.com/profile/11806405125278238302noreply@blogger.com1tag:blogger.com,1999:blog-5925983727468288140.post-7624379459103894072014-06-21T17:45:00.000-07:002014-06-21T17:45:11.491-07:00Summer Potato Salad with fresh Garden Herbs and VegetablesHere's a great recipe for summer potato salad using fresh ingredients from your garden.<br />
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The fresh vegetables from your garden such as celery and onion are sweeter and much cheaper than store bought and the fresh herbs add a zesty freshness to the dish. <br />
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Prep time is 30 minutes<br />
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Ingredients:<br />
<br />
2 pounds of new potatoes<br />
<br />
1 large red onion, diced<br />
<br />
3 stalks of celery<br />
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2 teaspoons of fresh dill<br />
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2 teaspoons of fresh chives<br />
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1 cup of mayonnaise<br />
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2 tablespoons of mustard<br />
<br />
2 teaspoons of Paprika<br />
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salt and pepper to taste<br />
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Preparation:<br />
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1. Boil potatoes in salted water until fork tender and drain<br />
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2. Put potatoes into a bowl and refrigerate for an hour.<br />
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3. While potatoes are refrigerating, dice onions celery, dill and chives.<br />
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3. After one hour, remove from refrigerator and dice potatoes.<br />
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4. Return diced potatoes to bowl added diced vegetables and herbs. Mix well.<br />
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5. Add mayonnaise mustard and paprika and again mix well.<br />
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6. Top with fresh chives and ENJOY!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhc11KyEJYQcwk2Op8WkSXT8M1whczONDg8qLFa00umSd-8OlsbD8nKOczUeAmGwPC3w91SqBbLzrMrexIbnT7ExoQfQfv2bcKquA1NX-fDOkumRC7CY5sbXYJzj6qVmEQm95_as9st5PA4/s1600/Potato+Salad+with+fresh+garden+herbs+and+vegetables.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhc11KyEJYQcwk2Op8WkSXT8M1whczONDg8qLFa00umSd-8OlsbD8nKOczUeAmGwPC3w91SqBbLzrMrexIbnT7ExoQfQfv2bcKquA1NX-fDOkumRC7CY5sbXYJzj6qVmEQm95_as9st5PA4/s1600/Potato+Salad+with+fresh+garden+herbs+and+vegetables.jpg" height="240" width="320" /></a></div>
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