Honey Ginger Vinegar and Persian Lime

Wonderful new olive oil and balsamic, almost seized by security at John Wayne. New pepper grinder as well. All from my wonderful chef mom Judi!

Old School Bakers One Bowl Brownies

These were super quick brownies if you have old fashioned bakers squares on hand

what you need

4 oz.  BAKER'S Unsweetened Chocolate

3/4 cup  butter or margarine (i used some organic shortening)

2 cups  sugar

3 eggs

1 tsp.  vanilla

1 cup  flour

1 cup  coarsely chopped PLANTERS Pecans

make it

HEAT oven to 350°F.

LINE 13x9-inch pan with foil, with ends of foil extending over sides. Spray foil with cooking spray.

MICROWAVE chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted. Stir in sugar. Blend in eggs and vanilla. Add flour and nuts; mix well. Pour into prepared pan.

I don't have a microwave so I used the old school method of melting the shortening and chocolate over the stove.

BAKE 30 to 35 min. or until toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Cool completely. Use foil handles to remove brownies from pan before cutting to serve.

VARIATIONS

Prepare as directed, using one of the following options: Super Chunk Brownies: Stir 8 oz. BAKER'S Semi-Sweet Chocolate, coarsely chopped, and 1/2 cup raisins into prepared batter before pouring into prepared pan and baking as directed. Cake-Like Brownies: Stir in 1/2 cup milk along with the eggs and vanilla, and increase the flour to 1-1/2 cups. Extra-Thick Brownies: Spread prepared batter into 9-inch square pan. Bake 50 min. Cool, then cut to serve. Makes 16 servings. Extra-Fudgy Brownies: Use 4 eggs.

Sweet-n-sour Turkey Meatballs (in a crock pot!)

Directions

In a large bowl, combine turkey, garlic and herb seasoning, egg white and 1/2 teaspoon each salt and black pepper. Mix well and shape mixture into about 32 meatballs. Place meatballs in bottom of slow cooker.

In a medium bowl, whisk together tomato sauce, broth, chili sauce, vinegar, brown sugar, and thyme. Pour mixture over meatballs.

Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours. Season, to taste, with salt and black pepper. Serve half of the Meatballs with Mashed Red Potatoes and Steamed Broccoli. Refrigerate the other half for Turkey-Stuffed Zucchini Boats later in the week.

Yields 8 servings, 4 for Turkey Meatballs plus 4 more for other recipes like Robins Cheddar-Potato Soup

Mashed Red Potatoes:

8 medium red potatoes, cut into 1-inch pieces (skin on)

6 whole cloves garlic

1 cup light sour cream

4 tablespoons chopped fresh chives

Salt and ground black pepper

Place potatoes and garlic cloves in a large saucepan and pour over enough water to cover. Set pan over high heat and bring to a boil. Boil 8 minutes until potatoes are fork-tender. Drain and return potatoes and garlic cloves to pan. Mash in sour cream until desired consistency. Fold in chives. Season, to taste, with salt and pepper.

Yield: 8 servings, 4 for Turkey Meatballs plus 4 more for other recipes like Robins Cheddar-Potato Soup

Prep Time: 10 minutes

Cook Time: 15 minutes

Ease of preparation: easy

Steamed Broccoli:

2 cups broccoli florets

2 tablespoons water

Salt and pepper

Lemon wedges

In a microwaveable bowl, add broccoli florets and water. Cover and cook in microwave 2 to 3 minutes, or until crisp tender. Season with salt and pepper, to taste. Serve with lemon, if desired.

Yield: 4 servings

Prep Time: 5 minutes

Cook Time: 3 minutes

Ease of preparation: easy

Best Oatmeal Cookies

1 cup firmly packed brown sugar
3/4 cup vegetable shortening
1/2 cup granulated sugar
1 egg
1/4 cup water
1 teaspoon vanilla
3 cups Oats (quick or old fashioned, uncooked)
1 cup all-purpose flour
1 teaspoon salt (optional)
1/2 teaspoon baking soda

Heat oven to 350°F.

1. In large bowl, beat brown sugar, shortening and granulated sugar until creamy.

2. Add egg, water and vanilla; beat well.

3. Add combined oats, flour, salt and baking soda; mix well. Add any extras you prefer (raisins,
nuts, chocolate chips, etc.).

4. Drop dough by rounded teaspoonfuls onto ungreased cookie sheets.

5. Bake 11 to 13 minutes or until edges are golden brown. Remove to wire rack. Cool completely. Store tightly covered.

Heirloom Nitro Tomato Soup

Recipe courtesy Guy Fieri

There were a few errors on the posted recipe online so I am making those adjustments here. If you follow the below link to the Food Network there is a video of Guy making this soup. This is a great, easy all purpose soup.

Ingredients

• 8 cups seeded and diced heirloom tomatoes
• 1/2 cup diced onions 
• 1/4 cup diced carrots (should really be 2 carrots)
• 1/4 cup diced celery (should be 2 celery stalks)
• 5 jalapeno chilies  seeded and chopped (or less, depending on how hot or you could use more mild peppers like red or green peppers)
• 2 tablespoons chopped garlic cloves
• Olive oil, as needed
• 2 tablespoons kosher salt, divided
• 1 tablespoon freshly cracked black pepper, divided
• 4 T unsalted butter 
• 2 T cup all-purpose flour
• 1/4 cup ground cumin
• 1/2 cup finely chopped cilantro leaves
• 1 pint heavy cream
• Special equipment: Dutch oven

Directions

Preheat the oven to 425 degrees F.

Put the prepared vegetables and the garlic on a baking sheet and drizzle them with olive oil. Season them with 1 teaspoon salt and 1 teaspoon freshly cracked black pepper. Roast them until the vegetables have begun to brown, about 15 to 20 minutes. Remove them from the oven and set aside.

Start preparing a roux in the Dutch oven by melting the butter over medium-high heat. Add the flour and stir constantly for 5 minutes. Immediately add the vegetable mixture and any extra juices to the roux. Stir until incorporated. Season with the cumin and remaining salt and pepper. Reduce the heat and simmer for 30 minutes.

Stir the cilantro and cream into the vegetable mixture and warm it over low heat. Adjust the seasoning, if necessary. Transfer the soup to a serving bowl and enjoy! (Chefs Note: Do not return to a boil once the cream has been incorporated.)

http://www.foodnetwork.com/food/cda/recipe_print/0,1946,FOOD_9936_478124_RECIPE-PRINT-FULL-PAGE-FORMATTER,00.html 

Slow Cooker Chipotle-Lime Chicken Thighs Jamaican Rice and Peas

Copyright 2006, Robin Miller, All Rights Reserved

Prep Time:

20 min

Inactive Prep Time:

--

Cook Time:

3 hr 0 min

Level:

Easy

Serves:

4 servings

Ingredients

• 1 cup sliced onion
• 1 cup chopped celery
• 1 cup chopped carrots
• 4 pounds skinless chicken thighs
• Salt and freshly ground black pepper
• 1 (15-ounce) can tomato sauce
• 1/4 cup lime juice
• 1 tablespoon minced chipotle chiles in adobo sauce with 1 teaspoon sauce from can
• 2 cloves garlic, minced
• 1 avocado, diced
• 1/4 cup chopped fresh cilantro leaves
• Lime wedges, for garnish

Directions

Arrange onion, celery and carrots in bottom of slow cooker. Season chicken thighs with salt and pepper and arrange over vegetables.

In a medium bowl, whisk together tomato sauce, lime juice, chipotle chiles with sauce, and garlic. Pour mixture over chicken.

Cover and cook on low for 6 to 8 hours or high for 3 to 4 hours. Serve half of the thighs with this meal (topped with diced avocado and cilantro and garnished with lime wedges) and reserve remaining thighs for another meal.

Jamaican Rice and Peas:

• 2 cups instant white rice
• 1 (14-ounce) can coconut milk
• 1 cup water
• 1 (15-ounce) can red beans, drained
• 1 teaspoon dried thyme
• 1/2 teaspoon finely grated lime zest
• 1/4 cup chopped scallions
• Salt and freshly ground black pepper

In a medium saucepan, combine rice, coconut milk, water, beans, thyme, and lime zest. Set pan over high heat and bring to a simmer. Reduce heat to low, cover and simmer 5 minutes, until liquid is absorbed. Fold in scallions and season to taste with salt and pepper.

French country chicken with mushroom sauce (heart healthy)

Dietitian's tip:These boneless, skinless chicken breasts are sauteed and topped with a creamy mushroom sauce. Serve over whole-wheat spaghetti or fettuccini with a steamed broccoli-carrot blend on the side.

By Mayo Clinic staff

Serves 4

Ingredients

• 4 boneless, skinless chicken breasts, each 4 ounces
• 2 tablespoons olive oil
• 4 shallots, thinly sliced
• 1/4 pound mushrooms, thinly sliced
• 1 tablespoon all-purpose (plain) flour
• 1/4 cup white wine
• 1/2 cup low-sodium chicken stock
• 1 tablespoon fresh rosemary (or 1 teaspoon dried rosemary)
• 2 tablespoons chopped parsley

Directions

Place the chicken breasts between wax paper and pound with a mallet to flatten. Cut each piece in half lengthwise. Cover with plastic wrap and refrigerate until firm.

In a small frying pan, heat 1 tablespoon of the olive oil over medium heat. Add the shallots and saute for about 3 minutes. Add the mushrooms and cook for 2 minutes more, stirring occasionally.

In a small bowl, whisk together the flour and wine until all the lumps are gone. Add the flour mixture to the shallots and mushrooms. Stir in the chicken stock and cook over medium-high heat. Stir until the sauce thickens, about 5 minutes. Remove from heat and add the rosemary.

In a large, nonstick skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the chicken and saute until no longer pink or until a thermometer inserted into the chicken reads 170 F, about 5 minutes.

To serve, transfer 2 chicken breast halves onto each plate. Spoon mushroom sauce over the chicken and garnish with parsley. Serve immediately.

Nutritional analysis per serving

Serving size: 2 chicken breast halves
Calories	239	Sodium	98 mg
Total fat	9 g	Total carbohydrate	6 g
Saturated fat	1 g	Dietary fiber	0.5 g
Monounsaturated fat	5 g	Protein	28 g

Smoky Red-Lentil Soup with Cheddar Toasts

Gourmet | March 2006

Sometimes the simplest meals are the most delicious. This bacony soup with toasted cheese couldn't be more satisfying. Yield: Makes 6 servings Active Time: 15 min Total Time: 45 min 2 bacon slices, finely chopped 1 cup finely chopped onion (1 large) 2 large carrots, quartered and cut into 1/4-inch dice 1 cup red lentils (7 oz) 1 qt water 3/4 teaspoon salt 1 1/2 teaspoons black pepper 6 (1-inch-thick) baguette slices, cut on a long diagonal 1 tablespoon unsalted butter 1 to 2 teaspoons Dijon mustard 1/4 lb extra-sharp Cheddar, cut into 12 (1/4-inch-thick) slices Cook bacon in a 4-quart heavy pot over moderate heat, stirring occasionally, until fat is rendered and bacon is golden brown, about 6 minutes. Pour off all but 2 tablespoons fat from pot (if your bacon renders less fat, add enough olive oil to bring total to 2 tablespoons), then add onion and carrots to bacon and cook over moderate heat, stirring frequently, until onion is softened and golden, about 5 minutes. Add lentils and cook, stirring, 1 minute. Add water, stirring and scraping up any brown bits from bottom of pot, then reduce heat to moderately low and simmer, covered, until lentils are very tender, 15 to 25 minutes. Stir in salt and pepper. Preheat broiler. Arrange baguette slices on a baking sheet or broiler pan and spread top of each slice with butter. Broil slices 6 inches from heat until pale golden, about 1 minute. Spread buttered sides with a thin layer of mustard, then top each toast with 2 slices of cheese and broil until cheese is melted and bubbling, about 1 minute. Serve soup with Cheddar toasts.

Read More http://www.epicurious.com/recipes/food/printerfriendly/Smoky-Red-Lentil-Soup-with-Cheddar-Toasts-233967#ixzz2DdwkTwFB

Brussels Sprouts with Shallots and Salt Pork

Brussels Sprouts with Shallots and Salt Pork 

Bon Appétit | November 2012

by Victoria Granof

Clean and cut the brussels sprouts and shallots the day before to make this dish a snap to prepare. The salt pork adds crunch and melty fat without any smoky notes. Yield: Makes 8 to 10 servings 1 cup 1/4" cubes salt pork or pancetta (about 8 ounces) 2 large shallots, peeled, quartered (about 1 1/2 cups) Kosher salt and freshly ground black pepper 1 1/2 pounds brussels sprouts, outer leaves removed, trimmed, halved 1-2 tablespoons juice from jarred dill pickles Blanch salt pork in a large saucepan of boiling water for 1 minute. Using a slotted spoon, transfer salt pork to a paper towel- lined plate to drain. Set aside. DO AHEAD: Salt pork can be blanched 1 day ahead. Cover and chill. Cook salt pork in a large heavy skillet over medium heat, stirring occasionally, until about 3/4 cup fat is rendered, 10-12 minutes. Carefully strain drippings into a small bowl; return 2 tablespoons drippings and pork to pan. Increase heat to medium-high and cook, stirring occasionally, until salt pork is browned and crisp, 5-6 minutes. Transfer to paper towels to drain. Reduce heat to medium. Add 2 tablespoons drippings to skillet; add shallots, cut sides down. Cook, turning once or twice, until tender and browned, 10-12 minutes. Season with salt and pepper. Transfer shallots to a serving platter. Increase heat to medium-high. Add 2 tablespoons more salt pork drippings to skillet. Working in 2 batches and adding 2 more tablespoons drippings between batches, cook brussels sprouts, turning occasionally, until tender and browned. Transfer brussels sprouts to platter with shallots. DO AHEAD: Shallots and brussels sprouts can be made 1 hour ahead. Let stand at room temperature. Rewarm shallots and brussels sprouts together in same skillet over medium heat before continuing. Drizzle shallots and brussels sprouts with 1 tablespoon pickle juice. Season to taste with salt and pepper and 1 tablespoon more pickle juice, if desired. Scatter salt pork over.

Read More http://www.epicurious.com/recipes/food/printerfriendly/Brussels-Sprouts-with-Shallots-and-Salt-Pork-51124240#ixzz2DM9QTcOq

Thanksgiving Dinner

Pasta with Butternut Squash and Lima Beans

Bon Appétit | October 1999

Yield: Makes 6 servings 2 tablespoons olive oil 1 large onion, thinly sliced 4 garlic cloves, minced 1 tablespoon chopped fresh thyme or 1 teaspoon dried 1/4 teaspoon dried crushed red pepper 3 1/2 cups 1/2-inch pieces seeded peeled butternut squash (from about one 2-pound squash) 1 10-ounce package frozen baby lima beans, thawed 2 cups (or more) canned vegetable broth 10 ounces penne pasta (3 cups) 1/4 cup grated Parmesan cheese Heat oil in large nonstick skillet over medium heat. Add onion and sauté until tender and golden, about 10 minutes. Add garlic, thyme and crushed red pepper and stir 1 minute. Add squash and lima beans and sauté 3 minutes. Add 2 cups broth and bring to boil. Reduce heat, cover and simmer until vegetables are tender, about 6 minutes. Season to taste with salt and pepper. Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain. Return to pot. Add squash mixture to pasta. Toss to blend, adding more broth by 1/4 cupfuls to moisten if necessary. Season with salt and pepper. Transfer to bowl. Sprinkle with Parmesan cheese.

Read More http://www.epicurious.com/recipes/food/printerfriendly/Pasta-with-Butternut-Squash-and-Lima-Beans-102391#ixzz2BUyHBy00

Spinach Salad with Warm Bacon Dressing

Recipe courtesy Alton Brown, 2007

• 8 ounces young spinach
• 2 large eggs
• 8 pieces thick-sliced bacon, chopped
• 3 tablespoons red wine vinegar
• 1 teaspoon sugar
• 1/2 teaspoon Dijon mustard
• Kosher salt and freshly ground black pepper
• 4 large white mushrooms, sliced
• 3 ounces red onion (1 small), very thinly sliced

Directions

Remove the stems from the spinach and wash, drain and pat dry thoroughly. Place into a large mixing bowl and set aside.

Place the eggs into an electric kettle and cover with cold water by at least 1-inch. Turn the kettle on. Once the water comes to a boil, the kettle will turn itself off. Leave the eggs in the water for 15 minutes. Remove andpeel off the shell. Slice each egg into 8 pieces and set aside.

While the eggs are cooking, fry the bacon and remove to a paper towel to drain, reserving 3 tablespoons of the rendered fat. Crumble the bacon and set aside.

Transfer the fat to a small saucepan set over low heat and whisk in the red wine vinegar, sugar and Dijon mustard. Season with a small pinch each of kosher salt and black pepper.

Add the mushrooms and the sliced onion to the spinach and toss. Add the dressing and bacon and toss to combine. Divide the spinach between 4 plates or bowls and evenly divide the egg among them. Season with pepper, as desired. Serve immediately.

http://www.foodnetwork.com/recipes/alton-brown/spinach-salad-with-warm-bacon-dressing-recipe/index.html 

Hearts of Romaine with Blue Cheese and Caper Dressing

Bon Appétit | September 1993

Yield: Serves 4 3 tablespoons cider vinegar 2 1/4 teaspoons Dijon mustard 1/2 cup olive oil 4 ounces Maytag or Danish blue cheese, crumbled 3 tablespoons drained capers 1 small head romaine lettuce, trimmed, quartered lengthwise Mix vinegar and mustard in bowl. Gradually mix in oil. Add cheese and capers. Season with salt and pepper. Place 1/4 head romaine on each plate. Spoon dressing over and serve.

Read More http://www.epicurious.com/recipes/food/printerfriendly/Hearts-of-Romaine-with-Blue-Cheese-and-Caper-Dressing-1164#ixzz23qnQXAWQ

Turkey meatloaf

Ingredients

• 3/4 cup quick-cooking oats
• 1/2 cup skim milk
• 1 medium onion, peeled
• 2 pounds ground turkey breast
• 1/2 cup chopped red bell pepper
• 2 eggs, beaten
• 2 teaspoons Worcestershire sauce
• 1/4 cup ketchup
• 1/2 teaspoon salt
• Freshly ground black pepper
• 1 (8-ounce) can tomato sauce

Directions

Preheat the oven to 350 degrees F.

In a small bowl, stir together the oats and milk. Thinly slice 1/4 of the onion and set aside. Finely chop the remaining onion. In a large bowl combine the turkey, oat mixture, chopped onion, bell pepper, eggs, Worcestershire sauce, ketchup, salt and a few grinds of pepper. Mix just until well combined.

Transfer the mixture to a 9 by 13-inch baking dish and shape into a loaf about 5 inches wide and 2 1/2 inches high. Pour the tomato sauce over the meatloaf and sprinkle with the sliced onions. Bake for about 1 hour or until an instant-read thermometer registers 160 degrees.F.

Remove from the oven and let rest for 10 to15 minutes before slicing.

SERVES: 8; Calories: 207; Total Fat: 3 grams; Saturated Fat: 0.5 grams; Protein: 32 grams; Total carbohydrates: 13 grams; Sugar: 5 grams Fiber: 2 grams; Cholesterol: 98 milligrams; Sodium: 489 milligrams

Caraway and Fennel Crusted Loin of Lamb with Mustard Sauce

Ingredients

• 3 tablespoons caraway seeds
• 3 tablespoons fennel seeds
• 1 (2 pound) lamb loin
• Salt and freshly ground pepper
• 3 tablespoons olive oil
• 2 shallots, finely sliced
• 1 cup dry red wine
• 3 cups chicken stock
• 2 tablespoons whole grain mustard
• 2 tablespoons Dijon mustard
• 2 tablespoons thinly sliced fresh mint
• Braised Napa Cabbage with Red Wine Vinegar and Mint, recipe follows
• Yukon Gold Mashed Potatoes with Green Garlic Butter, recipe follows

Directions

Preheat oven to 400 degrees F.

Place the seeds in a coffee grinder and grind to a powder. Place the mixture on a plate. Season the loin with salt and pepper to taste and dredge on all sides with the spice mixture.

Heat the oil in a medium skillet over high heat until almost smoking. Sear the lamb on all sides until golden brown. Transfer the lamb to the oven and roast for 8 to 10 minutes for medium-rare doneness. Remove and let rest.

Place the skillet on top of the stove over high heat. Remove all but 2 tablespoons of the fat. Add the shallots and cook until soft. Add the wine and cook until reduced by three-quarters. Add the stock and cook until reduced by half. Whisk in the mustards and season with salt and pepper, to taste. Remove from the heat and stir in the mint.

Serve with Braised Napa Cabbage with Red Wine Vinegar and Mint and Yukon Gold Mashed Potatoes with Green Garlic Butter.

Grilled Chicken and Corn Salad

Ingredients

• 1/4  cup  fresh lemon juice
• 2  tablespoons  chopped fresh rosemary
• 4  cloves garlic, finely chopped
• 4  tablespoons  olive oil
• kosher salt and black pepper
• 2  6-ounce boneless, skinless chicken breasts
• 3  ears corn, shucked
• 5  ounces  baby spinach (about 5 cups)
• 1  avocado, cut into bite-size pieces
• 2  ounces  Parmesan, shaved

Directions

1. Heat grill to medium-high. In a medium bowl, whisk together the lemon juice, rosemary, garlic, 3 tablespoons of the olive oil, ½ teaspoon salt, and ¼ teaspoon pepper. Transfer half the dressing to a small bowl; set aside. Add the chicken to the remaining dressing and turn to coat.
2. Rub the corn with the remaining tablespoon of oil and season with ¼ teaspoon each salt and pepper. Grill the corn and chicken, covered, turning occasionally, until the corn is tender and lightly charred, 4 to 6 minutes, and the chicken is cooked through, 8 to 10 minutes. Cut the kernels off the cobs and slice the chicken.
3. Toss the spinach, chicken, corn, and avocado with the reserved dressing and sprinkle with the Parmesan.

http://www.realsimple.com/food-recipes/browse-all-recipes/grilled-chicken-corn-salad-00100000062807/index.html 

Cricket Smells the Roses

Cherry Pitting Technique

This is the best cherry pitting technique. Plan to spend some time on the process, but enjoy. Zen out.

http://www.donteatthepaintings.com/2012/07/how-to-pit-a-cherry-the-easy-way/

Basic Barbecue Sauce

Basic Barbecue Sauce Epicurious | April 2008

by Steven Raichlen
The Barbecue! Bible 10th Anniversary Edition 

Editor's note: The recipe and introductory text below are from The Barbecue! Bible 10th Anniversary Edition, by Steven Raichlen. To read more about Raichlen and barbecue, go to our feature The Best Barbecue in the U.S.A. A good barbecue sauce is a study in contrasts: sweet versus sour, fruity versus smoky, spicy versus mellow. Here's a great all-purpose sauce that's loaded with flavor but not too sweet. It goes well with all manner of poultry, pork, or beef. The minced vegetables give you a coarse-textured sauce, which I happen to like. If you prefer a smooth sauce, puree it in a blender. Yield: Makes 2 1/2 to 3 cups 3 tablespoons vegetable oil 1 medium-size onion, minced 1 clove garlic, minced 1/4 green bell pepper, cored, seeded, and minced 1/2 cup ketchup 1/2 cup tomato sauce 3 tablespoons cider vinegar, or more to taste 3 tablespoons Worcestershire sauce 2 tablespoons fresh lemon juice 2 tablespoons pineapple juice (optional) 1 teaspoon of your favorite hot sauce, or more to taste 1/2 teaspoon liquid smoke, or 2 tablespoons meat drippings 2 tablespoons molasses 3 tablespoons dark brown sugar, or more to taste 2 tablespoons prepared mustard of your choice 1 teaspoon dry mustard 1/2 teaspoon freshly ground black pepper Salt 1. Heat the oil in a large nonreactive saucepan over medium heat. Add the onion, garlic, and bell pepper and cook until softened but not brown, about 4 minutes. 2. Stir in the ketchup, tomato sauce, cider vinegar, Worcestershire sauce, lemon juice, pineapple juice (if using), hot sauce, liquid smoke, molasses, brown sugar, prepared and dry mustards, black pepper, and 1 cup of water and bring to a boil. Reduce the heat to low and let the sauce simmer, uncovered, until thickened, about 15 minutes, stirring often to prevent scorching. If the sauce becomes too thick, add a little more water. 3. Remove the barbecue sauce from the heat and taste for seasoning, adding salt to taste and more cider vinegar, hot sauce, and/or brown sugar as necessary; the sauce should be highly seasoned. 4. Transfer the barbecue sauce to a serving bowl and serve warm or at room temperature. The sauce will keep, tightly covered in the refrigerator, for several weeks. Source Information Excerpted from The Barbecue! Bible 10th Anniversary Edition (Workman) Copyright 1998, 2008 by Steven Raichlen

Read More http://www.epicurious.com/recipes/food/printerfriendly/Basic-Barbecue-Sauce-242245#ixzz1znPB1qSD

Suffering Succotash

1/4 # sliced bacon

1 small onion, chopped

2 garlic cloves, minced

4 ears of corn (or frozen)

1 large fresh jalapeno seeded and finely chopped

1 10 oz bag of frozen lima beans

3/4 # cherry tomatoes, halved

2 T. cider vinegar

1/3 c. chopped basil

1. cook bacon

2. add onion to skillet and cook over moderate heat.

3. add garlic and cook briefly

4. stir in corn, jalapeno, lima beans and tomatoes

5. cook about 7 minutes

6. add basil, vinegar, salt and pepper to taste

7. serve with bacon crumbled on top

Walnut-Crusted Turkey Cutlets and Cranberry Sauce

Recipe: Walnut-Crusted Turkey Cutlets and Cranberry Sauce
http://www.bigoven.com/recipe/168198/Walnut-Crusted-Turkey-Cutlets-and-Cranberry-Sauce

The recipe is presented without resizing, providing 4 servings

Turkey Breast cutlets breaded with walnuts
(taken from Kosher By Design - Entertains by Susie Fishbein)

Ingredients:

Turkey:
4 boneless skinless turkey breast cutlets
3/4 cup walnuts coarsely chopped
1/2 cup all purpose flour
1 egg beaten
1 Salt
black pepper ground
2 tbs margarine
1 tbs canola oil
Cranberry Sauce:
1 cup jellied cranberry sauce from can
1/4 cup red currant jelly
1 tbs red wine
1 tbs dijon mustard

Preparation:
(1) Mix walnuts with flour in platter large enough to fit a turkey cutlet.
(2) Place beaten egg into a different, similarly-sized platter.
(3) Season both sides of each turkey cutlet with salt and pepper.
(4) Dip turkey cutlets into the egg, coating both sides. Then dip cutlets into the walnut mixture coating both sides.
(5) Place margarine and oil into skillet, melt over medium heat. Add turkey cutlets and cook through, until golden brown (about 4-5 minutes each side).
(6) Place cranberry sauce, currant jelly, wine and mustard into small sauce pan, set over medium-low heat. Whisk until smooth. Cook for 3 minutes. Remove from heat, serve turkey cutlets.

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