tag:blogger.com,1999:blog-80343657975558224662024-03-14T04:11:21.821-04:00Family Plus Food Equals LoveMemories of my Italian family centered around the kitchen. We cooked, baked and enjoyed many treasured recipes with love. A reflection of my favorite family stories and recipes. So, come in and stay awhile, have fun and you are welcomed back anytime....Dottiehttp://www.blogger.com/profile/12088546024012627842noreply@blogger.comBlogger404125tag:blogger.com,1999:blog-8034365797555822466.post-34847479468313181522016-08-09T00:16:00.000-04:002016-08-09T00:16:07.692-04:00Message To My Readers And Followers-....Time Off...... <span style="color: #0c343d;"><span style="font-size: large;"><b>Welcome to all my readers and followers:</b></span></span><br />
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<span style="font-size: large;"><b><br /><span style="color: #0c343d;">Due to illness I will not be able to post any recipes or stories the rest of August and possibility in September. I am sorry but health takes priority. I will keep you informed as of my recovery. Thank you for all of your kind thoughts and prayers…. Please, feel free to check out my recipes of other years and other months. There are fun and interesting stories with delicious recipes to try…..Enjoy!<br /></span><br /><span style="color: #0c343d;">Thank you:<br /><br />Dottie xx :)</span></b></span>Dottiehttp://www.blogger.com/profile/12088546024012627842noreply@blogger.com14tag:blogger.com,1999:blog-8034365797555822466.post-3212784774588648922016-08-02T00:02:00.000-04:002016-08-02T00:07:05.954-04:00“Traditional Lemonade” & “Limoncello-Lemon Cake” Lemons Everywhere For A Summer Day<div class="separator" style="clear: both; text-align: center;">
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<b>What can be more refreshing, tasty, and perfect for this hot, humid weather most of us are experiencing? Give up? It is Lemons! To me when I think of lemons it reminds me of what summer is all about. Yes, what better way to cool off with a big glass of Lemonade over ice? So, come with me and I will pour you a cold glass.</b><br />
<b><br />The lemon is a small yellow fruit that is native to Asia. The origin of the lemon is somewhat a mystery, but it is a hybrid between a sour orange and citron. Lemons were found in Europe near Southern Italy no later than the 1 st century AD, during ancient Rome. They were later recorded in Persia, Iraq and Egypt around 700 AD. The lemon was introduced to the Americas in 1493 by Christopher Columbus, who brought us the lemon seeds. Today India produces the most lemons and then Mexico, Argentina, Brazil, Spain, China, USA, Turkey, Iran, and Sorrento in Italy. </b><br />
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<b><br />There are many health benefits to lemons; one is that it has high levels of vitamin C. The average lemon contains approximately 3 tablespoons (50 ml) of juice. The vitamin C acts as a powerful antioxidant against harmful environmental toxins, and protects the immune system which reduces the risk of hypertension. Historically lemons were used to fight scurvy on Navy ships. <br /><br />There are many other uses for lemons besides lemonade. One way they can be used is for aromatherapy, which seems to enhance your mood. The low pH of its juice makes it antibacterial. The juice of the lemon may be used for cleaning and a deodorizer as well. Lemon oil is used for a polish, a wood cleaner, and an insecticide treatment. Many children start lemonade stands in their neighborhoods to make some spending money. Who knew that the lemon was so versatile? Here are some more “Tips” on lemons:</b><br />
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<b><u>Household Tips For Lemons</u>:</b><br />
<b><br />1. <u> Clean Wooden Kitchen Tools</u> – To sanitize, clean, and get that funky smell out of your wooden cutting board, spoons, and other utensils, rub a lemon on them to clean, then rinse with water.<br />2. <u>Clean Drains</u> – Is your kitchen drain looking a little grimy? Get rid of the grime and leave the drain looking shiny and new by cutting a lemon in half and rubbing the flesh over the icky area. Let the lemon juice sit for 1-2 minutes, then wipe clean.<br />3. <u>Lighten Nails</u> – Lighten discolored nails by soaking them in a cup of water with the juice from one lemon.<br />4. <u>Whiten and Brighten Laundry</u>: Skip the bleach and just add 1/2 cup lemon juice to the laundry instead for brighter, whiter, cleaner whites.<br />5. <u>Freshen Vegetables</u> – If your lettuce or leafy greens have gone a bit limp, you don’t have to toss it! You can liven them up with lemon juice instead. Add the juice from half of a lemon to a bowl of cold water. Place your lettuce or greens in the bowl and refrigerate for an hour. Dry the leaves before serving.<br />6. <u>Wash Produce </u>– Because lemons are acidic, natural, and safe, they’re basically perfect for cleaning any remaining dirt, bacteria, or pesticides that might be left on your produce. Add a tablespoon of lemon juice to a large bowl of water to clean your produce.</b><br />
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<b>7.<u> Preserve Produce</u> – To keep potatoes and apples from browning after being cut or peeled, add a teaspoon of lemon juice to cold water and soak. To keep guacamole fresh, add 1/2-1 teaspoon lemon juice to your recipe.<br />8. <u> Cat Deterrent</u> – Strangely, cats hate the smell of lemons. Try spraying a little in spots you’re to keep kitty away from.<br />9. <u> Remove Strong Onion or Garlic Smell</u> – Remove strong onion or garlic smells from both your hands and kitchen tools by wiping them down with some lemon juice.<br />10.<u> Make a Buttermilk Substitute</u> – You can make a simple buttermilk substitute when you don’t have any on hand using just lemon juice and milk. <br />11. <u>Get Rid of Facial Blemishes</u> – Get rid of pimples naturally by dabbing lemon juice on them several times per day. Lemon juice will also lighten dark spots from scars or skin damage, and exfoliate and clean your face if used as a facial cleanser.<br />12. <u>All Purpose Cleaner</u> – For a natural but effective all-purpose cleaner, mix together lemon juice and water in a spray bottle. This works for windows, counters, mirrors, and most other hard surfaces.<br />13. <u>Relieve a Sore Throat</u> – Gargling lemon juice or adding some to hot tea is a great way to help relieve a sore throat.<br />14. <u>Clean the Microwave</u> – If your microwave is starting to smell a bit funky, fill a microwave safe bowl with juice from one lemon and 1/2 cup hot water. Microwave on high for 5 minutes, then wipe down the microwave when it’s done.<br />15. <u> Polish Furniture </u>– Combine 1/2 cup olive oil with 1/4 cup lemon juice for an all-natural furniture polish.<br />16. <u>Remove Stains from Marble</u> – If you have a super stuck-on stain on your marble counter tops, lemon juice can come to your rescue. Cut a lemon in half and rub the exposed flesh in salt. Then rub the lemon over the stain to remove it. Rinse with water. Do this only as a last resort as lemons are acidic and can do more harm than good on porous stone if used too often.<br />17. <u>Air Freshene</u>r – You don’t need an aerosol spray to freshen your home. Just cut a lemon into quarters and leave it in a bowl on the counter to get the room smelling lemon-fresh!<br /><br /> </b><br />
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<b><br />The lemon is mostly used for its juice, pulp, peel, and zest, which are used in preparing many recipes. Lemon juice is also used to make lemonade, soft drinks, and cocktails. The lemon leaf accompanies foods as a garnish, plus many teas are made with lemon leaves for flavor. Now that you know about lemons, let’s make some Lemonade!</b><br />
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<tr><td class="tr-caption" style="text-align: center;"><b>Sorrento, Italy</b></td></tr>
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<b>Lemonade is a lemon flavored drink made from lemons, water and sugar. It comes in other forms as well as fresh, from frozen juice, dry powder, concentrate, slush (lemon ice) and carbonated. The Femminello St. Theresa, or Sorrento lemon is native to Italy and the zest is traditionally used in the making of Limincello an alcohol based drink. Lemonade is made in many flavors such as pink, strawberry, watermelon, and its traditional lemon flavor. Pink lemonade is very popular and it is made by adding fresh raspberries, strawberries, blueberries, or grenadine to the lemonade which typically makes the color pink. All of these are cool and refreshing drinks and make great bases for cocktails too. The basic lemonade recipe has been popular in the Southern United States for years. Sweet tea and lemonade are trademarks for great southern hospitality. </b><br />
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<b><br />This week I have two recipes to share, one is a “<u>Traditional Lemonade</u>” recipe (non-alcoholic) This drink should quench your thirst on a hot August day or for any day of the year. My second recipe is one of the tastiest and moist cakes I have ever made. I have gotten so many compliments on this cake which I call “<u>Limoncello-Lemon Cake</u>” Enjoy! </b><br />
<b><br />“<u>Traditional Lemonade</u>”<br /><br /><u>Ingredients</u>:<br />6 medium lemons, should yield 1 cup of juice<br />3 1/ 2 cups of water<br />3/ 4 cup of sugar (can be adjusted by taste)<br />Sprigs of mint leaves for garnish<br />Ice</b><br />
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<b><u>Directions:</u><br />Juice the lemons on a citrus reamer. If you roll the lemons on a counter before you squeeze, you will get more juice from each lemon. You can add some pulp if you prefer, but discard the seeds. Dissolve the sugar in the water. Combine the juice and sugar water in a pitcher. Stir well and serve over ice cubes with mint leaves. <br /><br /> </b><br />
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<b>“<u>Limoncello-Lemon Cake</u>” <br /><br /><u>Ingredients</u>:<br />1/2 pound (2 sticks) unsalted butter, at room temperature<br />2 cups granulated sugar<br />4 extra-large eggs, at room temperature<br />1/3 cup grated lemon zest (6 to 8 large lemons)<br />3 cups flour<br />1/2 teaspoon baking powder<br />1/2 teaspoon baking soda<br />1 teaspoon salt<br />3/4 cup freshly squeezed lemon juice, divided<br />3/4 cup buttermilk, at room temperature<br />1 teaspoon pure vanilla extract</b><br />
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<b><br /><u>Directions:</u><br />Preheat the oven to 350° F. Grease and flour pan. (Bundt or a round Angel Food cake pan) You may also line the bottom with parchment paper, if desired. Cream the butter and 2 cups granulated sugar in the bowl of an electric mixer fitted with the paddle attachment, until light and fluffy, about 5 minutes. With the mixer on medium speed, add the eggs, 1 at a time, and the lemon zest. Sift together the flour, baking powder, baking soda, and salt in a bowl. In another bowl, combine 1/4 cup lemon juice, the buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Pour the batter evenly in the pan, smooth the top, and bake for 45 minutes to 1 hour, until a cake tester comes out clean. Cool cake before making the glaze. <br /><br /><u>For the glaze</u>:<br />2 cups confectioners' sugar, sifted<br />3 1/2 tablespoons freshly squeezed lemon juice</b><br />
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<b><u>Glaze</u>:<br />For the glaze, combine the confectioners' sugar and the lemon juice in a bowl, mixing with a wire whisk until smooth. If you need more juice, just add a little at a time, so the glaze is thick but will drizzle. Pour over the top of the cake and allow the glaze to drizzle down the sides.<br /><br /><u>***Trick: After I drizzle the glaze on the cake I pop it in the fridge for about 10 minutes so the glaze stays put and doesn’t drip down the whole cake.</u><br /><br /><br />Till Next Time…………………….. <br /><br />Copyright © 2016 “Family Plus Food Equals Love” All Rights Reserved</b>Dottiehttp://www.blogger.com/profile/12088546024012627842noreply@blogger.com6tag:blogger.com,1999:blog-8034365797555822466.post-6071891888965398732016-07-26T00:01:00.000-04:002016-07-26T01:14:52.650-04:00Celebrate "Christmas In July" With A “Crown Roast of Pork with Stuffing” Recipe Plus Save The Date For Two Christmas Concerts By "Micheal Castaldo"<div class="separator" style="clear: both; text-align: center;">
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<b>It has been extremely hot across the country this summer so far. Everyone is wishing for some relief from the heat. Aren’t you? So picture this; A cold winter’s day, as you are decorating the Christmas tree, the dinner is in the oven and you are awaiting the rest of the family coning for Christmas Eve Dinner, you can see through the steamy window as the snow comes down and absorbs the sound while hitting the ground, which shines like diamonds. Finally, the family is here! So now you know that it really is Christmas and many memories to follow.…yes, winter, with those crisp cool nights, we know we can‘t change the season, but we can dream of <span style="color: #660000;">“</span><u><span style="color: #660000;">Christmas in July!</span></u>” That is what many people do year after year. It’s an unofficial holiday which refers to a Winter-Christmas-themed celebration held in July.</b><br />
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<b><br />The specific beginnings of the “<span style="color: #660000;"><u>Christmas in July</u></span>” tradition are not very clear, but it is believed to have started in Europe, as a way to celebrate Christmas in the summer. It has been said that a group of Irish tourists who went on vacation to Sydney’s Blue Mountains in the summer months of July in 1980. This may have been the original start of this unofficial holiday. Away from the summer temperatures in their country, they were overjoyed at the sight of snow in the mountains. It is believed that these travelers convinced the owner of a local hotel in the Blue Mountains in New South Wales to hold a party called, “<u>Yulefest</u>.” The idea was an instant hit and now each year in July they hold a Christmas Party. Hence forth “<u><span style="color: #660000;">Christmas in July</span></u>,” became a tradition and continues to this day with a festival and many celebrations.</b><br />
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<b>In the Northern hemisphere there are parties that are given in July that mimic Christmas celebrations, bringing the atmosphere of the holiday but with warmer temperatures. In the midst of the scorching summer months, people have parties which may include Santa Claus, ice cream, and cold foods. In the United States, this festival has become highly commercialized. It is used more often as a marketing tool. Many retail stores offer specials, “<span style="color: #660000;"><u>Christmas in July</u></span>” sales that started around 1950. Restaurants offer special discounts and even television stations show re-runs of Christmas specials. This is mainly because most retailers tend to sell overstock of their Christmas items to make room for next year’s inventory, and before the “Back to School” shopping period begins in August.<br /><br />Some families love this concept of “<span style="color: #660000;"><u>Christmas in July</u></span>,” especially if their family members are scattered across the states, because it is easier for them to travel in July when the weather is more favorable for a vacation, rather than in the freezing winter months when long distance travels are really hard due to snow storms, etc. Celebrating “<u><span style="color: #660000;">Christmas in July</span></u>” can take place at any time during the month of July. At the Bakken amusement park in Denmark, Christmas is celebrated in July for three days, as well as the annual World Santa Claus Congress, attended by Santa Clauses from all over the world, accompanied by their wives and elves. Then, there are those individuals that choose to celebrate “<u><span style="color: #660000;">Christmas in July</span></u>” just because it is a clear excuse to have a party. </b><br />
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<b><span style="color: #660000;">****My readers know that I love anything Christmas! This holiday is my favorite! This concept is a wonderful way to spread cheer and have fun in the summer no matter what way you celebrate, “<u>Christmas in July</u>.” Also want to give you a heads up to “save the date,” December 6th starts my traditional “12 Days Of Christmas.” This year my theme is “<u>12 Days Of Christmas Cookies</u>” Which means that everyday from December 6th through December 17, I will be posting a sweet, yummy, and an easy cookie recipe. This year I am starting sooner so you will have time to make these delicious cookies for your Christmas celebration. Any questions or requests, just email me or leave a message below.</span></b><br />
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<b>My recipe this week gives us the opportunity to celebrate Christmas and “<u><span style="color: #660000;">Christmas in July</span></u>” together. It is called a “<u>Crown Roast of Pork with Stuffing</u> ” A Crown Roast has always seemed Dickensian to me. A warm and cozy aroma coming from the oven.. Every Christmas my mom would prepare a Crown Pork Roast or Prime Ribs of Beef. My job was to make the little tops to put on the ribs. This succulent dish is adapted from “Taste of Home” magazine. Each forkful is a bit of “Christmas” as you can taste the delicious pork and freshly seasoned stuffing. Try to stay cool and remember Christmas is 5 months away! (I know that is it so hot now no one can think of this dish at this time. But now you have a Christmas Dinner planned. One less thing to think of) <br /><br /> <span style="font-size: large;"> "<u>Crown Roast of Pork with Stuffing</u>”</span> <br /><br /><u>Bake</u>: 2-3/4 hours <u>Yield</u>: 12-16 servings<br /><br /><u>Ingredients</u>: <br />3 tablespoons canola oil, divided <br />1 pork crown roast (16 ribs and about 8 pounds) </b><br />
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<tr><td class="tr-caption" style="text-align: center;"><b><u>Crown Roast of Pork with Stuffing</u></b></td></tr>
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<b><br /><u>For Stuffing</u>:<br />1-1/4 pounds bulk Italian sausage (with or without the fennel)<br />3 cups finely chopped onions <br />2 cups finely chopped carrots <br />2 cups finely chopped celery <br />2 garlic cloves, minced <br />1 cup finely chopped apple (any kind will do)<br />4 cups diced cooked peeled red/yellow potatoes <br />1/3 cup minced fresh parsley <br />1 teaspoon salt <br />1/8 teaspoon fresh ground pepper <br />Decorative foil or paper frills, for tops of the ribs (optional)<br /><br /><u>Direction</u>s: <br />Rub: 1 tablespoon oil over entire roast; place on a rack in a shallow roasting pan. Cover rib ends with aluminum foil. Bake, uncovered, at 325° for 1-3/4 hours. <br /><br />For stuffing, in a large skillet, cook sausage over medium heat until no longer pink; drain and set aside. In the same skillet, sauté the onions, carrots, celery, apple and garlic in remaining oil until tender. Stir in the potatoes, parsley, salt, pepper and reserved sausage. Carefully spoon into center or roast. Bake 1 hour longer or until a meat thermometer reads 160° and meat juices run clear. Replace foil with decorative frills if desired. Remove stuffing to a serving bowl; slice roast between ribs. </b><br />
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<b> <br /><span style="color: #660000;">*****To pair wine with your dinner, you can try all of these which would have a lovely bouquet and very tasty as well. <u>Chardonnay</u>,<u> Red Pinot Noir</u>, <u>Pinot Grigio</u> or a <u>Sagiovesse</u>… </span><br /><br /> </b><br />
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<b> <br />I have a “<span style="color: #660000;"><u>Christmas in July</u></span>” gift for you…A special cocktail to keep you cool and in the spirit of Christmas….Similar to a Spritzer or a wine cooler, this cocktail is very refreshing. Easy and perfect for the summer and “<span style="color: #660000;"><u>Christmas in July</u></span>” You can use Sprite or 7UP. <br /><br /><span style="font-size: large;">“<u>Tinto de Verano</u>” </span></b><br />
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<b><u>Ingredients</u>: (1 drink only)<br />2 ounces dry red wine <br />2 ounces lemon-lime soda <br />Ice <br />Lemon slice, for garnish<br /><br /><u>Directions</u>:<br />Combine the wine and soda in a tall glass or cocktail shaker. Serve in a rocks glass over ice and garnish with a lemon slice. Enjoy!</b><br />
<b><br /><br /><span style="font-size: x-large;"><span style="color: #660000;"><span style="font-size: large;"> “Please Drink Responsibly”</span></span></span></b><br />
<b><span style="font-size: x-large;"><span style="color: #660000;"><span style="font-size: large;"> </span></span></span><br /><span id="goog_1650218204"></span><span id="goog_1650218205"></span></b><br />
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<b> <br /><span style="font-size: large;">Wait, Don’t Go Yet</span>…..there is more “<span style="color: #660000;"><u>Christmas in July</u></span>” fun…..</b><br />
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<b><br />Ciao a tutti, I know that my readers and followers have heard of my personal friend<a href="http://www.michealcastaldo.com/about.html" target="_blank"> <span style="color: blue;">Micheal Castaldo</span></a>. I have written about Micheal before on my blog posts. He is an Award-winning song writer/producer, recording artist, composer, Italian Cultural Ambassador, and entrepreneur. He was born in Calabria, Italy, and has fans all over the world, including many from the tri-state area. For more information, click on this link.....<a href="http://www.michealcastaldo.com/about.html" target="_blank"><span style="color: blue;">Micheal Castaldo</span></a>. So save the dates.... Micheal is very proud and excited to announce two fabulous <u><span style="color: #660000;">Christmas Concerts</span></u>: <br /><br />Michéal Castaldo “<u>Home for Christmas</u>” Concert to Benefit <a href="http://www.saintbrigid.net/" target="_blank"><u><span style="color: blue;">St. Brigid’s Parish</span></u></a>, Westbury, NY, “Home for Christmas,” a traditional Italian Advent and Christmas concert that will take place on Sunday, December 4, 2016 at 4:30 p.m. at St. Brigid’s/Our Lady of Hope Chapel, 101 Maple Avenue, Westbury, NY 11590 (doors open at 4:00 p.m.). <br /><br /><a href="http://www.michealcastaldo.com/" target="_blank"><span style="color: blue;">Castaldo</span></a> will perform classic Advent and Christmas carols from his chart-topping best-selling album, "<a href="https://www.amazon.com/Extravergine-Mediterranean-Christmas-micheal-CASTALDO/dp/B005QPDAMY/ref=sr_1_1?ie=UTF8&qid=1469478880&sr=8-1&keywords=%27Extravergine%27" target="_blank"><u><span style="color: blue;">Extravergine</span></u>:</a> Christmas in the Mediterranean," accompanied by a string quartet. A few songs will include, "Oh Santa Notte" (Oh Holy Night), "E Nato Il Bambino Gesu" (What Child Is This?), "Batte Nel Cuore, Suona Natale" (Little Drummer Boy), "Gioia Nel Mondo" (Joy To The World), "Puoi Sentire Quel' Che Sent Io?" (Do You Hear What I Hear?), and "Astro Del Ciel" (Silent Night). Castaldo translated the well-known Polish carol, "Jezus Malusuenki" now entitled, "Piccolo Jesu," which will also be featured along with "Gloria in Excelsis Deo," "Tu Scendi Dalle Stelle," "Va Pensiero," and "Adeste Fideles." You can get the CD of Extravergine from <a href="https://www.amazon.com/Extravergine-Mediterranean-Christmas-micheal-CASTALDO/dp/B005QPDAMY/ref=sr_1_1?ie=UTF8&qid=1469478880&sr=8-1&keywords=%27Extravergine%27" target="_blank"><span style="color: blue;">Amazon</span> </a></b><br />
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<b>My family and I will be attending this concert and I can not wait as this holiday concert will capture your heart and imagination with the spirit of the Christmas Season especially being in this 160 year old, St. Brigid’s Church (Built in 1856). Even those who don't speak Italian will be moved by the setting, the songs, and Micheal's powerful and melodic voice. Over the past ten years, <a href="http://www.michealcastaldo.com/" target="_blank"><span style="color: blue;">Michéal Castaldo</span> </a>has entertained more than 500,000 people across the USA, Canada, and Europe with creative and rousing renditions of classic Italian songs. Castaldo’s performances are enchanting, heartfelt, and authentic. He treats the audience to stories, spoken in English and Italian, in between songs that share moments from his Italian upbringing, tidbits about his musical journey, and insight that went into his song choices. All songs are sung in Italian with a few sung in English as well. <br /><br />Refreshments will be served immediately following the concert, with a meet and greet with the artist, courtesy of the Comitato Italiano of St. Brigid. <br /><br />So come and join <a href="http://www.michealcastaldo.com/about.html" target="_blank"><span style="color: blue;">Micheal</span></a> and my family…Tickets are available for $45/premium and $35/regular seating at 1-800-838-3006 (mention event # 2563580), online at <a href="http://www.brownpapertickets.com/event/2563580" target="_blank"><span style="color: blue;">Brown Paper Tickets</span></a> <a href="http://www.saintbrigid.net/" target="_blank"> <span style="color: blue;">St. Brigid Parish Center</span></a> at 516-334-0021, or the Comitato Italiano of St. Bridgid at 516-578-8753. <br /><br /><span style="font-size: large;">The second concert</span>: <br /><br /><a href="http://www.michealcastaldo.com/" target="_blank"><span style="color: blue;">Michéal Castaldo</span></a> to Perform “Songs of Angels – Italian Christmas Hymns and Carols” is at <a href="http://www.stannhoboken.com/" target="_blank"><span style="color: blue;">Saint Ann’s Catholic Church</span></a>, (704 Jefferson St., Hoboken, NJ 07030) On December 10, 2016 - at 7:30 pm. He will be accompanied by the Castaldo String Quartet. This concert is another fundraiser to help the church meet its restoration fundraising goals for 2016. </b><br />
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<b><br />Fr. Michael Gori, OFM Cap., the first Capuchin Franciscan pastor of <a href="http://www.stannhoboken.com/" target="_blank"><span style="color: blue;">Saint Ann Catholic Church</span></a>, oversaw the laying of the cornerstone of the church on All Saints Day in 1925. The magnificence of this House of Prayer, remarkable for its pure Romanesque architecture, the monumental marble alter towering in the sanctuary, the elegance of the stained-glass windows, and the flood of light effused throughout the interior of the church coupled with the majestic harmony of the organ music and the rhythmic concert of the bells ringing in the steeple, dazzled the senses and inspired one and all to praise and glorify God. For more information, you can visit here- <a href="http://www.stannhoboken.com/" target="_blank"><span style="color: blue;">Saint Ann Catholic Church.</span></a> </b><br />
<b><br />Micheal will be singing </b><b><b>from his chart-topping best-selling CD album, "<a href="https://www.amazon.com/Extravergine-Mediterranean-Christmas-micheal-CASTALDO/dp/B005QPDAMY/ref=sr_1_1?ie=UTF8&qid=1469478880&sr=8-1&keywords=%27Extravergine%27" target="_blank"><u><span style="color: blue;">Extravergine</span></u></a>" </b>Immediately following the concert, refreshments and an <u>Olive Oil tasting</u> will be served at St. Ann’s Hall, with a meet and greet with the artist. <br /><br />The production value of this concert is in excess of $75 per ticket. <span style="color: #0c343d;"><u><span style="color: #660000;">But due to the generous support of its sponsors underwriting the production costs, the tickets will be available for only $25</span> </u></span>at 1-800-838-3006 (mention event # 2563594) or online click here... <a href="http://www.brownpapertickets.com/event/2563594" target="_blank"><span style="color: blue;">Brown Paper Tickets</span></a> or they can be purchased directly through the church rectory at (201) 659-1114. <br /><br />Both of these awesome concerts will sell out fast so please, get your tickets today! Thank you </b><br />
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<b><br />Till Next Time………<br /><br />Copyright © 2016 “Family Plus Food Equals Love” All Rights Reserved</b>Dottiehttp://www.blogger.com/profile/12088546024012627842noreply@blogger.com11tag:blogger.com,1999:blog-8034365797555822466.post-27835319786540372172016-07-19T00:02:00.000-04:002016-07-19T00:07:29.785-04:00“Watermelon & Pomegranate Tossed Salad” And “Watermelon-Cranberry Agua Fresca” For Summer Gatherings<div class="separator" style="clear: both; text-align: center;">
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<b>Welcome, come on in…. Get cool, I have the A/C on. It has been really hot and humid so far and what comes to my mind is a big slice of crunchy watermelon! It is so refreshing and tastes so good especially if it is icy cold. Watermelon is one of my favorite summer fruits. July just happens to be “<u>National Watermelon Month</u>!” </b><br />
<b><br />Watermelon Month was submitted to the Senate of the United States and passed on June 29, 2007. Now this month should not be confused with “<u>National Watermelon Day</u>,” which is celebrated every August 3rd. “<u>National Watermelon Month</u>” is to honor and enjoy the great flavor of a juicy ice cold watermelon. You can eat them sliced, cut in chunks or just from the rind. Some people like to put a sprinkle of salt on top and enjoy it, while others like to blend it up and make refreshing slushy or put it in a cold salad. </b><br />
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<b>There's something fun and sociable about eating a tasty watermelon outside with your family and friends. Children gather around the designated watermelon slicer just to be able to hear that nice ripe pop when it's cracked open. Everyone gets a nice fat wedge and begins to eat the sweet juicy red melon.... and the best part is, we don't even mind the juice running down our chin! Watermelon seems to be the standard for picnics and outdoor socials. Then there are the black seeds, (unless you have a seedless melon) which I remember when I was young, we had contests to see who could spit the black seeds the furthest. </b><br />
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<b>The origins of watermelon have been traced back to the deserts of southern Africa, where it still grows wild today. The first recorded watermelon harvest occurred about 5,000 years ago in Egypt and is depicted in Egyptian hieroglyphics on walls of their ancient buildings. Watermelons were often placed in the burial tombs of kings to nourish them in the afterlife. From there, watermelons were brought to countries along the Mediterranean Sea by way of merchant ships. By the 10th century, watermelon found its way to China, which is now the world's top producer of watermelons. The 13th century found watermelons spreading through the rest of Europe via the Moors.<br /><br />More than 300 varieties of watermelon are cultivated in the United States and South America, where complementary growing seasons provide a year-round supply of watermelon in an array of shapes, colors and sizes. Because there are so many varieties, they are often grouped according to characteristics, like fruit shape, rind color, pattern, and size. The most common watermelon options are:<br /><br /><u>Seeded</u>: The classic watermelon comes in a wide range of sizes. (15-45 lb, round, long, oblong) <br /><br /><u>Seedless</u>: Due to high demand, the majority of watermelon cultivars grown today are seedless and they are getting redder and crisper thanks to seed breeding advancements. They are not the result of genetic engineering, but rather hybridization, the crossing of two different types of watermelons. (10-25 lb, round to oblong) </b><br />
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<b><br /><u>Mini</u>: Petite “personal watermelons” are easy to handle and their thinner rinds can mean more flesh per pound. Hollow them out for a serving bowl. (1-7 lb, round) <br /><br /><u>Yellow & Orange</u>: Generally sweeter than red-fleshed watermelon, yellow and orange varieties add a surprising element to the plate or glass. (10-30 lb, round) <br /><br />There are health benefits to eating watermelon. A great health fact to know about watermelons is that it's an excellent source of lycopene. Lycopene is an antioxidant that is only found in a few red plant foods. It has been shown to reduce the risk of certain cancers. It also qualifies for a great heart healthy food too! Watermelon is 92% water! The body needs a lot of water to function so this is a good thing. It's nutritious and good for us! Watermelon has no fat or cholesterol which makes it a parent’s favorite snack to give to their children. Watermelon is an excellent source of vitamin A, B6, C, potassium and fiber which we all struggle to get more of. These vitamins are vital to good health and disease prevention.</b><br />
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<b>Do you know how to pick a watermelon? <u>Here is a good tip</u>! It's as easy as 1, 2, 3. Look the watermelon over. You are looking for a firm, symmetrical watermelon that is free from bruises, cuts or dents. Lift it up. The watermelon should be heavy for its size, due to the fact of its water content. Turn it over. The underside of the watermelon should have a creamy yellow spot from where it sat on the ground and ripened in the sun. So go get yourself a few and chill them up. Have fun with them, enjoy eating them, and definitely celebrate the Watermelon!<br /><br />Today, I am sharing with you two recipes that I know you will enjoy, using watermelon. “<u>Watermelon & Pomegranate Tossed Salad</u>”and “<u>Watermelon-Cranberry Agua Fresca,</u>” yummy, cold and refreshing!<br /><br />“<u>Watermelon & Pomegranate Tossed Salad”</u></b><br />
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<b><u>Ingredients for dressing for salad</u>:<br />1 cup pomegranate juice <br />1 tablespoon agave syrup <br />1 tablespoon balsamic vinegar (Pomegranate vinegar is the best) <br />1 1/2 tablespoons orange zest <br />1 small minced shallot <br />1/8 teaspoon stone-ground mustard <br />1/2 cup extra-virgin olive oil <br />Dash of salt and pepper to taste<br /><br /><u>Ingredients for the salad</u>: <br />8 cups baby spinach (one 6-oz bag) <br />3/4 cup diced red onion <br />1/3 cup crumbled feta cheese (optional) <br />2 cups diced seedless watermelon (placed on paper towel to drain excess fluid) <br />Some fresh raspberries (6oz.) <br />1/2 cup pomegranate seeds<br /><br /><u>Directions</u>: <br />Place juice in a small saucepan over medium-high heat and simmer until reduced to about 3 tablespoons and liquid is a thick syrup. Set aside. When cool, add remaining dressing ingredients, from vinegar to salt and pepper. Whip. Set aside for flavors to blend. Place spinach in a large serving bowl. Top with onion, watermelon, feta cheese, raspberries, and pomegranate seeds. Divide onto 4 salad places and drizzle with dressing.<br /><br /><u>Yield</u>: Makes 4 servings and 3/4 cup of dressing.<br /> </b><br />
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<b><u>Watermelon-Cranberry Agua Fresca</u>”<br /><br /><u>Serves</u>: 6</b><br />
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<b><br /><u>Ingredients</u>: <br />2 1/2 lbs (about 7 cups) seedless watermelon, rind removed and diced <br />1 cup fruit-sweetened cranberry juice (sometimes called cranberry nectar) <br />1/4 cup fresh lime juice <br />1 lime, cut into 6 slices<br /><br /><u>Preparation</u>: <br />In a blender or food processor, blend the watermelon until smooth. Pour the juice into a large pitcher. To eliminate pulp, use a fine-mesh sieve placed over a bowl. Add the cranberry and lime juices to the pitcher, and mix well. Refrigerate until very cold. Pour the agua fresca into tall, chilled glasses and garnish each with a fresh lime slice.<br /><br /><span style="font-size: large;"><u><span style="color: #660000;">******* Optional: You could make this an adult drink, by adding your favorite alcohol.</span> </u></span><br /><br />Till Next Time……………………………….........................................<br /><br />Copyright © 2016 “Family Plus Food Equals Love” All Rights Reserved</b>Dottiehttp://www.blogger.com/profile/12088546024012627842noreply@blogger.com6tag:blogger.com,1999:blog-8034365797555822466.post-50597599053997361612016-07-12T00:22:00.002-04:002016-07-12T00:36:00.182-04:00“Sweet Sriracha Chicken Wings” & A “Warm Beet & Spinach Salad” Plus An Italian “Lemon Sgroppino” Cocktail For "National Culinary Arts Month" <div class="separator" style="clear: both; text-align: center;">
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<b>Welcome, did you know that July is “<u>National Culinary Arts Month</u>?” Each July, National Culinary Arts Month is held, which promotes awareness of professional cooks, chefs, and their contributions to the culinary world of excellence. Culinary artists are responsible for skillfully preparing meals that are as pleasing to the palate as to the eye. The world of Culinary Arts not only consists of creating delicious dishes, but also the use of kitchen utensils, tools, and equipment that must be associated with preparation of the recipes. </b><br />
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<b>I did not have any professional training to be a cook or baker, but I remember when a young girl, I would always watch my mom prepare and cook dinner. My job was always to set the table, quite boring. As I got older I would help my mom prepare the food by peeling the potatoes or fixing the salad, but that would not due either. I desperately wanted to be taught how to create mouth watering dishes. So, then I became more curious about cooking and wanted to seriously learn. That is when my mom started to teach me about how to cook certain recipes. My mother and grandmother’s taught me the basic instructions of cooking and baking. They said that baking was a science which you had to follow the recipe correctly and that cooking you can be more creative with, by adding a little of this or that. They told me that the tools and equipment you need are extremely important to create wonderful and tasty recipes. </b><br />
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<b>I received my first cookbook from my mom in 1974. It was the same cookbook that we used at home when I was a young girl. She wrote in the front cover, “Enjoy! Be happy in your kitchen as I am in mine, Love Mom.” For those of you wondering what cookbook it was, “<u>Culinary Arts Institute Encyclopedic Cookbook</u>,” revised edition 1971. Her copy was from 1948 which was the first printing of the cookbook. As the years went by and I became a wife and mother I learned how to improve my skills by still watching my mom, plus cooking shows, and reading recipes in cookbooks. This month is the perfect time to try your hand at cooking or baking! Here are some helpful tips and the tools that you will need to be a Master Chef and Master Baker in your own kitchen.</b><br />
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<b><u>Tips</u>:</b><br />
<b><br />Buy basic equipment; invest in a good set of sharp knives, sturdy pots, pans, and a set of glass baking dishes. You will also need measuring cups (dry & liquid) plus a set of measuring spoons. A food processor and an electric mixer will come in handy as you learn the ins and outs of food preparation. You will also need some wooden spoons, a wire whisk, a few spatulas, a vegetable peeler, a pastry brush, a rolling pin, a grater, a cutting board, and a strainer just to name a few. The inventory of tools and equipment are countless, but as you learn to advance in your cooking techniques you can always add to your collection. </b><br />
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<b>Familiarize yourself with cooking terms such as poaching, braising, roasting, grilling, and par boiling, and folding in. Again these are just some examples that you will need to learn. You can use cookbooks for research and also an online <a href="http://www.cooksrecipes.com/cooking-dictionary/cooking-dictionary.htm" target="_blank">cooking dictionary</a> will help you learn the correct terms to use for your preparation of special dishes. Here are two more links that are full of fantastic information. <a href="http://www.foodsubs.com/"><span style="color: blue;">http://www.foodsubs.com/</span></a> & <a href="http://whatscookingamerica.net/Glossary/A.htm"><span style="color: blue;">http://whatscookingamerica.net/Glossary/A.htm</span></a><br />Don’t be afraid to take advantage of cooking classes being given in your neighborhood such as in schools or libraries. Look at cookbooks; sometimes they supply you with tutorials which are extremely helpful. Or don’t forget <span style="color: blue;">"<a href="https://www.youtube.com/" target="_blank">YouTube</a>"</span>.. they have such wonderful tutorials of cooking as well. </b><br />
<b><br />I also can recommend “<a href="http://cookingwithnonna.com/" target="_blank"><span style="color: blue;">Cooking with Nonna</span></a>" which is the best site to see videos, learn recipes, and share with others the love of Italian cooking and it's traditions. Rossella Rago is the host and of course you can't have this show or site without Nonna Romana. She is fabulous not only as a cook or baker but she steals the show with her Italian ways. You can learn some wonderful ways to cook by watching “Cooking With Nonna TV” and the tutorials. </b><br />
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<tr><td class="tr-caption" style="text-align: center;"><i><b>"Cooking With Nonna Knives"</b></i></td></tr>
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<b>“Cooking With Nonna” has a fabulous set of knives that I have personally have purchased and use all the time. They are extremely sharp and are a good price. If you are interested click on this link, <a href="http://cookingwithnonna.com/content/the-nonna-kitchen-knife-grandmas-kitchen-knife.html" target="_blank"><span style="color: blue;">“Cooking With Nonna Knives</span></a>” and you will not be disappointed. This site celebrates the family or "famiglia" and it’s traditions which is what life is all about. </b><br />
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<b>But most of all make your cooking and baking experience fun! If you make a mistake, just try again. Every inspiring cook or baker needs assistance, so ask for help from your family, friends, and even your children. Chopping, cutting, and dicing are how they learn. So put on your apron and get out your knife and start chopping to create your next flavorful meal as the master chef of your own kitchen.</b><br />
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<b>I hope that you enjoy these recipes and I’m sure that your taste buds will thanking you! “<u>Sweet Sriracha Chicken Wings</u>” is a sweet way to grill your wings. They are succulent and finger licking good! <br /><br />“<u>Sweet Sriracha Chicken Wings</u>” <br /><br /><u>Yield</u>: 12 servings<br /><br /><u>Ingredients</u>: <br />12 chicken wings (about 3 pounds) <br />1 tablespoon canola oil <br />2 teaspoons ground coriander <br />1/2 teaspoon garlic salt <br />1/4 teaspoon pepper</b><br />
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<b><u>Sauce</u>: <br />1/4 cup butter, cubed <br />1/2 cup orange juice <br />1/3 cup Sriracha Asian hot chili sauce <br />3 tablespoons honey <br />2 tablespoons lime juice <br />1/4 cup chopped fresh cilantro<br />Sesame seeds<br /><br /><u>Directions</u>: <br />Place chicken wings in a large bowl. Mix oil, coriander, garlic salt and pepper; add to wings and toss to coat. Refrigerate, covered, 2 hours or overnight. For sauce, in a small saucepan, melt butter. Stir in orange juice, chili sauce, honey and lime juice until blended. Grill wings, covered, over medium heat 15-18 minutes or until juices run clear, turning occasionally; brush with some of the sauce during the last 5 minutes of grilling. Transfer chicken to a large bowl; add remaining sauce and toss to coat. Sprinkle with Cilantro and sprinkle lightly with sesame seeds. </b><br />
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<b>“<u>Warm Beet & Spinach Salad</u>”<br /><br /><u>Makes</u>: 4 servings, about 2 cups each<br /><u>Active Time</u>: 20 minutes<br /><u>Total Time</u>: 20 minutes</b><br />
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<b><u>Ingredients</u>:<br />8 cups baby spinach <br />1 tbsp extra-virgin olive oil <br />1 cup thinly sliced red onion <br />2 plum tomatoes, chopped <br />2 tbsp sliced Kalamata olives <br />2 tbsp chopped fresh parsley <br />1 clove garlic, minced <br />2 cups steamed beet wedges, or slices <br />2 tbsp balsamic vinegar <br />1/4 tsp salt <br />1/4 tsp freshly ground pepper <br /><br /><u>Directions:</u><br />Place spinach in a large bowl. Heat oil in a large nonstick skillet over medium heat. Add onion and cook, stirring, until starting to soften, about 2 minutes. Add tomatoes, olives, parsley and garlic and cook, stirring, until the tomatoes begin to break down, about 3 minutes. Add beets, vinegar, salt and pepper and cook, stirring, until the beets are heated through, about 1 minute more. Add the beet mixture to the spinach and toss to combine. Serve warm. <br /><br /> <span style="color: #660000;">**************************************</span><br /><br />This Italian cocktail is sweet, frosty and a thirst-quenching drink! You can use the Vodka or have the drink without it. Either way this drink is delicious! Chin, Chin! or Cheers!<br /><br />“<u>Lemon Sgroppino</u>” <br /><br /><u>Ready in</u>: 5 mins <br /><u>Serves</u>: 8</b><br />
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<b><u>Ingredients</u>: <br />1 bottle Prosecco <br />1 lime or lemon<br />1/ 2 cup of Vodka (optional)<br />2 (14 oz) containers lemon sorbet<br /><br /><u>Directions</u>: <br />Chill 8 champagne glasses and 1 bottle of Prosecco 3 hours before serving. Cut 1 lime or lemon in 8 thin slices. Place 2 (14 oz) containers softened lemon sorbet in a large bowl and gradually whisk in 3 cups of Prosecco and the vodka (optional) Pour the mixture in the chilled glasses and garnish with lime or lemon slices. Serve immediately.<br /><br /> <span style="color: #660000;"><span style="font-size: x-large;">"<i><u>Please Drink Responsibly!</u></i>"</span></span><br /><br />Till next time……..<br /><br />Copyright © 2016 “Family Plus Food Equals Love” All Rights Reserved</b>Dottiehttp://www.blogger.com/profile/12088546024012627842noreply@blogger.com6tag:blogger.com,1999:blog-8034365797555822466.post-25938187560221755722016-07-05T00:02:00.000-04:002016-07-05T00:11:32.390-04:00Celebrate "National Apple Turnover Day" With A Delicious "Apple Turnover" Recipe <div class="separator" style="clear: both; text-align: center;">
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<b>Welcome…come on in, I have something scrumptious baking in the oven. I hope everyone had a safe and fun July 4th weekend. Today is another day to celebrate as it is “<u>National Apple Turnover Day</u>.” Who knew, right? Apple Turnovers are simple and are such a delicious dessert for your family or for your guests. You can celebrate this day by making my recipe with apples.. but did you know that turnovers can be made with other fillings, such as cherry, cheese, blueberry, peaches, chocolate, nuts, raisins, and spices. Savory turnovers generally contain meat and/or vegetables and can be made with any sort of dough, though a kneaded yeast dough seems to be the most common in Western cuisines. They are usually baked, but may be fried. So just use your imagination! </b><br />
<b><br />Every year in the United States, lovers of apple-stuffed pastries all over the country have an excuse to indulge in a decadent treat that can be enjoyed for breakfast, brunch, or as a snack. In my research I did not find a creator, or origin of this day. I did however find that this holiday has been celebrated for years. There is plenty of documentation to support that this holiday does indeed exist. </b><br />
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<tr><td class="tr-caption" style="text-align: center;"><b>Claude Lorrain</b></td></tr>
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<b><br />What is Puff Pastry? Conventionally sweet turnovers made from puff pastry. Puff pastry seems to be a relative of the Middle Eastern Phyllo, and is used in a similar manner to create layered pastries. While traditionally credited to a man named <u>Claude Lorrain </u>accidentally created puff pastry. He was a French painter and was told by doctors that his sick father was only allowed to eat flour, water, and butter. He didn’t have much time to prepare a specialty bread so instead he mixed the flour and water but forgot the butter so he just kneaded it in after. He hoped it would turn out good for he had no time to make a new batch. As the newly created product baked he realized he had done something great! References appear before the 17th century, indicating a history that came originally through Spain and was converted from thin sheets of dough spread with olive oil to laminated dough with layers of butter, perhaps in Italy or Germany. Turnovers are one of the most popular examples of portable pies.</b><br />
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<b>With its decadent layers of butter, light and airy good looks, and endless versatility, puff pastry is a regular on many dough boards across the country. But because of all the folding and rolling of dough, not to mention the serious time commitment required to make it from scratch, homemade puff pastry makes it difficult for consumers to prepare outside of restaurants and banquet halls. The good news is that frozen puff pastry delivers all the goodness of puff pastry without all the hours and elbow grease. In your freezer aisle of your favorite grocery store you can find puff pastry and create sweet, savory, quick and easy hors d'oeuvres, main courses, and desserts. And there's absolutely no shame in using frozen puff pastry: I always keep a few packages on hand to make palmiers, cheese straws, turnovers, pot pies, pizzas, and tarts. And frozen puff pastry is especially great for home entertaining, as most recipes can be assembled ahead and baked just before the party starts. If you're new to frozen puff pastry or looking for creative ways to cook and bake with it, don’t be afraid. Just purchase a package and you can make many delicious recipes with it. </b><br />
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<b>Here is a list of just a few ways that other cultures make and enjoy the turnover: </b><br />
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<b><br /><u>Beerocks</u> (German) Filled with cabbage and meat <br /><u>Calzones</u> (Italian) Filled with tomato sauce, meat and cheese <br /><u>Dim Sum</u> (Chinese) Filled with meat, fish or vegetables <br /><u>Empanadas</u> (Spanish-speaking countries) Filled with sweet potatoes and meats</b><br />
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<b><u>Pastelillos</u> (Puerto Rican) Filled with meat, onions, raisins, capers and egg <br /><u>Pasties</u> (Cornish miners, England) Filled with potatoes, vegetables and ground meat <br /><u>Pastelitos Fritos</u> (Brazillian) Fried turnovers with meat & cheese </b><br />
<b><u>Pierogies </u>(Polish) Filled with potatoes, vegetables or fruit <br /><u>Saltena </u>(South American) Typical meat pies <br /><u>Samosas</u> (India) Filled with chick peas, potatoes and spices <br /><u>Sanbousic </u>(Middle Eastern) Filled with cheese and dill <br /><u>Spanokopitas</u> (Greek) Filled with spinach, cottage cheese, feta cheese and olives<br /><br /> </b><br />
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<b><br /><u>Tip Tuesday:</u></b><br />
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<b><u>Prep Your Pastry</u>:<br />Most frozen puff pastry comes in folded sheets. Let the pastry thaw completely, either overnight in the refrigerator or for 45 minutes at room temperature, before using it. Unfold the pastry gently, and if you see any tears or holes, use your fingers and a little water if necessary to gently squeeze the pastry back together. To prevent sticking, roll puff pastry out on a lightly floured surface, using a lightly floured rolling pin. Afterward, gently brush off any excess flour. If you're making a sweet recipe, you can use sugar or cinnamon sugar in lieu of flour, and for recipes made with cheese, you can use finely grated cheese. Be careful not to roll puff pastry too thin, especially if making any kind of pizza or tart, the pastry needs to be sturdy enough to support the toppings and stay crisp. <br /><br /><u>Keep Cool</u>:<br />Puff pastry is easiest to work with when it's cold, so store whatever you're not using in the refrigerator, and if the pastry gets too soft while you're rolling or cutting it, simply return it to the fridge or freezer to firm it up. If you're trying to create a specific shape, keep the pastry as cold as possible and it will be easier to make precise cuts. Use a sharp knife, a pizza wheel, a pastry cutter, or simple cookie cutters, and if you're after really straight lines, pull out a ruler or use a straight-edged baking sheet as a guide. <br /><br /><u>Customize Your Puff:</u><br />Puff pastry is delicate, so be careful not to weigh it down with excessive toppings or ingredients that could release a lot of liquid and make the pastry soggy. Be particularly cautious with sticky fillings or ones that could overflow and make a mess of your baking sheets. And no matter what you're baking, line your baking sheets with parchment or a silicone baking mat, such as a Silpat, to prevent sticking. </b><br />
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<tr><td class="tr-caption" style="text-align: center;"><b>Egg Wash</b></td></tr>
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<b><u>Make It Shine:</u><br />Just before baking, brush your puff pastry with an egg glaze (one large egg lightly beaten with about 1 teaspoon water) to give it an attractive sheen. An egg glaze can also be used like an edible glue to seal the pastry edges for turnovers, empanadas, or any stuffed pocket-style pastry; just brush a thin layer along the edges and press them together gently. <br /><br /><u>Bake Now or Later:</u><br />Puff pastry is at its best fresh out of the oven, so if possible, bake it in small batches and serve immediately. If you like to entertain, note that most recipes can be assembled and kept in the fridge for a couple of hours and then baked just before the party. Some recipes can even be prepped but not baked, wrapped well, and frozen for a week or two. (Check your recipe for specific baking and defrosting instructions.) If you want to avoid last-minute prep and don't mind sacrificing some of puff pastry's signature lightness, bake your puff pastry then cool it completely and keep it in an airtight container at room temperature for a couple of hours. And if your pastry gets too soggy, simply pop it into the oven briefly to bring it back to life.<br /> </b><br />
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<b><br />Classic apple turnovers are an easy treat everyone should make at least once. Of course, once you’ve tried them, they’re sure to become a recipe you’ll make over and over again. With their flaky puff pastry crust and spiced apple filling, these turnovers are like little grab and go apple pies. Best of all, they have none of the fuss of baking a pie and require less than an hour to make. To make these turnovers you’ll need just six ingredients: apples, brown sugar, butter, cinnamon, cornstarch and puff pastry. You can find frozen puff pastry in most grocery stores. Defrost it in the fridge overnight, or simply set it on the counter for 30 minutes.<br /><br />“<u>Apple Turnovers</u>” </b><br />
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<b><br /><u>Serving</u>: 4<br />(I doubled the recipe, I had more people than 4)<br /><br /><u>Ingredients</u>:<br />4 medium apples, peeled and chopped <br />2 tablespoons butter (may need more butter so it doesn’t stick)<br />1/2 cup packed brown sugar <br />1 teaspoon ground cinnamon <br />2 teaspoons cornstarch <br />1 dash or two of Nutmeg<br />1 sheet frozen puff pastry, thawed (2 packs if you are going to double the batch)<br />Egg wash (1 egg beaten with 1 teaspoon water)</b><br />
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<b><u>Glaze</u>: </b><b></b><br />
<b>1 cup of Confectioners sugar<br />A couple of teaspoons of water</b><br />
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<b><br /><u>Directions</u>: <br />Heat oven to 400°F. Line cookie sheet with cooking parchment paper. In 2-quart saucepan, heat apples, butter, brown sugar, cinnamon and cornstarch to boiling over medium-high heat. Reduce heat; simmer about 5 minutes or until thickened and apples are tender. Set aside to cool slightly.</b><br />
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<b>Sprinkle work surface lightly with flour. Roll out thawed puff pastry into 15-inch square. Cut into 4 smaller squares. Exactly how much filling you’ll need will depend on the size of your squares. Brush each square with egg wash; spoon apple mixture onto center of each. Fold each in half diagonally to form a triangle; press edges together to seal. Use back of fork to crimp edges. Transfer to cookie sheet; brush with egg wash. Use sharp knife to cut a few vents into each turnover. Bake 25 to 30 minutes or until golden. <br /><br /><u>To make the glaze</u>:<br />Combine the confectioners sugar with the water and whisk together.. It should be a thick consistency so it doesn’t drip off of the tops of the cooled turnovers. If your glaze is too thin add more sugar if it is too thick, you can add a little water at a time. Then just drizzle on top of the turnovers with a back and forth motion. (see photo) </b><br />
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<b>****** The turnovers have a shelf life of about 4 days, and are best if frozen immediately (rather than being stored in the refrigerator). Frozen apple turnovers are best if eaten with 6 months of freezing. Remember freeze without the frosting, as you can add that later. <br /><br /><br /> </b><br />
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<b>Till Next Time………………………………..<br /><br />Copyright © 2016 “Family Plus Food Equals Love” All Rights Reserved</b>Dottiehttp://www.blogger.com/profile/12088546024012627842noreply@blogger.com6tag:blogger.com,1999:blog-8034365797555822466.post-20803018438063201042016-06-28T00:08:00.000-04:002016-06-28T00:16:32.999-04:00Celebrate July 4th With A "Hershey's Chocolate Cake,” “Classic Milk Chocolate Chip Cookies," & A “Chocolate Strawberry Martini” Plus "Tip Tuesday" <div class="separator" style="clear: both; text-align: center;">
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<b>Welcome, we are all invited to a Birthday Party! Next weekend will be the July 4th which is the 240 year of our nations birth! Wishing you, my readers a Happy 4th of July! It’s a Birthday party so we have to celebrate! We're so grateful to live in this country and to celebrate the birth of our Nation. Most of us celebrate with family, picnics, BBQ’s, parades, and showing a great emphasis on the American tradition of Freedom. The most common symbol of Independence Day is the American flag, but other symbols include the Statue of Liberty in New York harbor and Macy’s fireworks display viewed all over the United States. I have to mention “thank you” to the servicemen, women, and animals who have been fighting for our freedom and keeping our country safe. These are the people that our founding fathers would have called our heroes! </b><br />
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<b>Independence Day, is the anniversary of the publication of the Declaration of Independence. How it all began was in 1775, people in New England began fighting the British for their independence. On July 2, 1776, the Congress voted for independence from Great Britain. The Declaration of Independence was first published two days later on July 4, 1776. John Adams wrote in a letter to his wife, Abigail Adams on how the day should be celebrated. He described “pomp and parade, with shows, games, bells, bonfires, and illuminations” throughout the United States.</b><br />
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<tr><td class="tr-caption" style="text-align: center;"><b>John Adams, Thomas Jefferson, & Ben Franklin</b></td></tr>
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<b><u>Interestingly trivia</u>: Thomas Jefferson and John Adams, both signers of the Declaration of Independence and Presidents of the United States, died on the same day, July 4, 1826 - exactly 50 years after the Declaration of Independence.<br /><br />Fireworks have been used by Americans for July 4th since the nation's very beginning. The earliest documentation of fireworks dates back to 7th century China, where they were invented. The fireworks were used to accompany many festivities. It is a part of the culture of China and had its origin there; eventually it spread to other cultures and societies. The first recorded display in England celebrated the wedding of Henry VII in 1487. Shakespeare mentions them several times in his plays. As I recall when I was young, my dad would always buy a few packages of sparklers. When it got dark out, he would light them and watch us as we swirled them around in the sky. This was a lot of fun and it made us feel like we were part of the celebration. <br /><span id="goog_939127429"></span><span id="goog_939127430"></span></b><br />
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<b>Fireworks come in so many different shapes, colors, and sizes such as stars, rotating circles, fish, and even 3D shapes. They are sometimes programmed to music as in Disney World where the fireworks are fired off to music with colors. Fireworks are used in celebrations of theme parks, Olympics, Halloween, Christmas, New Years, and Political events. States such as New York, New Jersey, Massachusetts, and Delaware ban all consumer fireworks completely. Only legal professional authorities can be approved to operate firework displays. Please be responsible and do not use fireworks unless a professional person is on hand. Please be sure that your pets are safe as well. They do not like the noise and tend to hide. </b><br />
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<b><u>Tips On Baking A No Fail Cake</u>:<br /><br /><u>Why A Cake Fails</u>:<br /> <br /><u>Has A Hump</u>: <br />The oven was overly hot when baking started<br />Too much flour used</b><br />
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<b><b><u>Dark Bottom</u>:</b></b><br />
<b>Pan too deep or large, keeps top from browning<br />Dark pans absorb more heat, place on higher oven rack (same with Pyrex)<br />Pan was warped which caused uneven browning</b><br />
<b><br /><u>Has Deep Cracks</u>: <br />Temperature too high<br />Too much: flour or baking powder</b><br />
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<b><b><u>Has Fallen</u>:</b> </b><br />
<b>Temperature too low<br />Peeked while baking<br />Removed from oven early<br />Too much: shortening or sugar or baking powder<br />Not enough flour</b><br />
<b><br /><u>Coarse Texture</u>: <br />Temperature not high enough<br />Batter over mixed<br />Too much baking powder or flour</b><br />
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<b><u><b>It’s Running-Over</b></u>: <br />Pan not large enough<br />Too much baking powder or sugar</b><br />
<b><b>Temperature not high enough </b></b><br />
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<b><u>It’s Tough</u>: <br />Temperature too hot<br />Not enough shortening or sugar<br />Too much flour</b><br />
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<b><u><b>It’s Doughy</b></u>: </b><br />
<b>Temperature too low<br />Left in pan too long after removing from oven</b><br />
<b><br /><u>Light In Color:</u> <br />Temperature too low<br />Another pan too close while baking</b><br />
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<u><b>Browned Edges:</b></u><br />
<b>Oven too full<br />Tin touching another one or oven wall</b><br />
<b><br /><u>Not Large Enough</u>: <br />Temperature too high<br />Not enough baking powder<br />Over mixed batter<br />Oversized pan </b><br />
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<b><br />Here we are at the beginning of July and the summer is really heating up. However you celebrate, remember to incorporate your holiday traditions with your family and no matter where you are, take time to be thankful for our freedom. I’m sure like most people, you are preparing your menus for the July 4th, celebration. That means grilling meats, cold salads, baked beans, corn on the cob, fruits of all kinds, etc. Now we have to put out the desserts, cookies, cupcakes, and pies, just to name a few. Just like any birthday party, the cake is always the most important part of your celebration. A birthday party with no tasty birthday cake will not make that event complete. Who can resist the aroma of fresh baked cakes and cookies wafting through the house? Whichever you choose to bake, you’re sure to please family and friends with these true classics from Hershey’s kitchen. Beautiful to look at, but it is time to have a slice of this very outstanding cake! <br /><br />“<u>Hershey's "Perfectly Chocolate” Cake</u>” </b><br />
<b><b><u>Yield</u>: 12 servings </b></b><br />
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<b><u>Ingredients</u>:<br />2 cups sugar <br />1-3/4 cups all-purpose flour <br />3/4 cup Hershey’s Cocoa <br />1-1/2 teaspoons baking powder <br />1-1/2 teaspoons baking soda <br />1 teaspoon salt <br />2 eggs <br />1 cup milk <br />1/2 cup vegetable oil <br />2 teaspoons vanilla extract <br />1 cup boiling water <br />“Perfectly Chocolate” cake frosting (recipe follows)<br /><br /><u>Directions:</u><br />Heat oven to 350°F. Grease and flour two 9-inch round baking pans. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil, and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost with "Perfectly Chocolate" frosting. </b><br />
<b><br />"<u>Perfectly Chocolate Frosting</u>”<br /><br /><u>Ingredients</u>:<br />1/2 cup (1 stick) unsalted butter <br />2/3 cup Hershey’s Cocoa <br />3 cups powdered sugar <br />1/3 cup milk <br />1 teaspoon vanilla extract<br /><br /><u>Directions</u>: <br />Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed. Stir in vanilla. Makes about 2 cups frosting.</b><br />
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<b><br /><u>Other Variations</u>:<br /><u>One Pan Cake</u>: Grease and flour 13x9x2-inch baking pan. Heat oven to 350° F. Pour batter into prepared pan. Bake 35 to 40 minutes. Cool completely. Frost. <br /><br /><u>Three Layer Cake</u>: Grease and flour three 8-inch round baking pans. Heat oven to 350°F. Pour batter into prepared pans. Bake 30 to 35 minutes. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost. <br /><br /><u>Bundt Cake</u>: Grease and flour 12-cup fluted tube pan. Heat oven to 350°F. Pour batter into prepared pan. Bake 50 to 55 minutes. Cool 15 minutes; remove from pan to wire rack. Cool completely. Frost. <br /><br /><u>Cupcakes</u>: Line muffin cups with paper bake cups. Heat oven to 350°F. Fill cups 2/3 full with batter. Bake 22 to 25 minutes. Cool completely. Frost. About 30 cupcakes.<br /><span id="goog_939127453"></span><span id="goog_939127454"></span><span id="goog_939127451"></span><span id="goog_939127452"></span><span id="goog_939127455"></span><span id="goog_939127456"></span> </b><br />
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<b>No one can resist a Chocolate Chip Cookie, so this second recipe is a chocoholic’s dream…can’t just have one…….. <br /><br /><u>Hershey’s “Classic Milk Chocolate Chip Cookies”</u></b><br />
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<b><u>Ingredients</u>:<br />1 cup (2 sticks) unsalted butter, softened <br />3/4 cup granulated sugar <br />3/4 cup packed light brown sugar <br />1 teaspoon vanilla extract <br />2 eggs <br />2-1/4 cups all-purpose flour <br />1 teaspoon baking soda <br />1/2 teaspoon salt <br />2 cups (11.5-oz. pkg.) Hershey’s Milk Chocolate Chips <br />1 cup chopped nuts (optional)<br /><br /><u>Directions: </u><br />Heat oven to 375°F. Beat butter, granulated sugar, brown sugar, and vanilla in large bowl with mixer until creamy. Add eggs; beat well. Stir together flour, baking soda and salt; gradually add to butter mixture, beating until well blended. Stir in chocolate chips and nuts, if desired. Drop by teaspoons onto ungreased cookie sheet. Bake 8 to 10 minutes or until lightly browned. Cool slightly; remove from cookie sheet to wire rack. Cool completely. <u>Yield:</u> about 5 dozen cookies.<br /> </b><br />
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<b> <br />My third recipe is an alcoholic cocktail that you will not want to miss…. we have to have a drink to toast “America’s Birthday”…so what better way then with this very cool and refreshing drink. This elegant drink of Godiva Milk Chocolate Liqueur combines luscious chocolate flavor with the seductive flavor of strawberries to create a delicious smooth cocktail.<br /><br />“<u>Chocolate Strawberry Martini</u>” </b><br />
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<b><br />2 oz. Godiva Milk Chocolate Liqueur <br />2 oz. Smirnoff No. 21 Vodka <br />2 oz. strawberry nectar <br />1 oz. milk or cream<br />2 piece(s) strawberry for garish<br />Glass: Martini Glass <br /><br />How to mix together: In a shaker with ice, add Godiva Chocolate, Smirnoff Vodka, strawberry nectar & milk. Shake and strain into a martini glass. Garnish with a strawberry. <u>Makes 2 servings</u>.</b><br />
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<b><span style="font-size: large;"><span style="color: #660000;"><u>“Please Drink Responsibly”</u></span></span><br /><br /><br />Till Next Time………………………………...................<br /><br />Copyright © 2016 “Family Plus Food Equals Love” All Rights Reserved</b>Dottiehttp://www.blogger.com/profile/12088546024012627842noreply@blogger.com8tag:blogger.com,1999:blog-8034365797555822466.post-32343220880185805252016-06-21T00:10:00.001-04:002016-06-21T00:14:54.544-04:00An “Italian Muffuletta Sandwich” To Celebrate The Summer Season! <div class="separator" style="clear: both; text-align: center;">
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<b>Welcome to the <span style="color: #660000;">Summer!</span> The summer solstice season is the day that most people in the USA were waiting for! Summer time! The timing of the solstice depends on when the sun reaches its farthest point north of the equator. We notice that the sun is higher in the sky throughout the day, and its rays strike Earth at a more direct angle, causing the efficient warming we call summer. The summer solstice (which was yesterday) is the day with the most sunlight during the whole year, (17 hrs) which is why they call this day the longest day of the year.</b><br />
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<b><br /><u>Did you know</u>? Traditionally, this summer solstice period fell between the planting and harvesting of crops, leaving people who worked the land time to relax. This is why June became the traditional month for weddings. The first (or only) full moon in June is called the 'honey moon' because many believed it was the best time to take honey from beehives.<br /><br />How will you <u>celebrate the summer</u> season this year? Let’s see, I have some ideas and tips…</b><br />
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<b>The first thing that comes to mind is the <u>beach</u>. Everyone loves the water and especially in the summer heat. A nice cool swim and relaxing on the sand is a fun way to spend a summer day. Oh, and I forgot to tell you, bring plenty of sunscreen and a bottle of water. <br /><br /><u>Planting and gardening</u> are also a great way to spend a day in the summer. But remember to use gardening gloves and a big wide brimmed hat. If you are mowing the lawn, do it early in the morning or late evening so the sun and the heat is not that bad. Don’t forget to drink water…always hydrate! </b><br />
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<b><br />Another idea maybe a <u>camping trip</u>. Plan a camp-out and enjoy the great outdoors whether in a tent or in a cabin in the woods. But don’t forget the natural insect repellent that may come in handy especially with the mosquitoes.<br /><br />Are you planning a<u> trip to Italy or another country </u>this summer? If you plan on a trip abroad, do make sure you have your passport up to date and that you do some research on the city or country where you are going. Sometimes you can get good deals as to a hotels or airfares. </b><br />
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<b><br />One of my favorite ideas is to plan a <u>family cook-out</u>. There is nothing as tasty as grilled food with family and friends on a summer evening. I always use Citronella candles to ward off the bugs, plus it adds to the ambiance of the night.<br /><br />As the temperatures rise and lazy days develop. A great way to relax is with a good book to read. Whether you are at the beach, on your porch, or inside if it is raining, one of the best ways to enjoy a summer day is to read up on some gardening tips, natural health, a romance, or that mystery you wanted to see if you can figure out. One of my favorite authors and friend is, <a href="http://adrianatrigiani.com/" target="_blank"><span style="color: blue;">Adriana Trigiani</span></a>. Her books are always a delight to read and are so delicious that you will not be able to put them down. Among her many books, “The Shoemakers Wife,” “Queen of the Big Time, ”and of course “The Valentine” series. </b><br />
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<b>Her latest book is called “All The Stars In Heaven.” A romance that took place years ago with the screen stars of that day like Loretta Young, Spencer Tracy, and Clark Gable. A definite must read. Please go to <a href="http://adrianatrigiani.com/" target="_blank"><span style="color: blue;">Adriana’s</span></a> website and see all of her other books she has written to perfection. Adriana made her fist movie which is based on the “Big Stone Gap” series, called “Big Stone Gap.” Funny, intriguing, romantic, and just a wonderful story that you will want to watch it over and over again with your family. </b><br />
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<b>Another great read is from my friend that has just written her first book, plus she is a crossover classical singer that is awesome. She is the fabulous </b><b><a href="http://www.rominaarena.com/" target="_blank"><span style="color: blue;">Romina Arena</span></a>! Her book is called, “Where Did They Film That? Italy: Famous Film Scenes and Their Italian Locations” (Amazon.com) If you are planning a trip to Italy this is the book for you. This visitor guide will provide a wide array of tips, information, and travel details, that I highly suggest you read. <a href="http://www.rominaarena.com/" target="_blank"><span style="color: blue;">Romina Arena </span></a>is an award-winning Italian recording artist who has performed before President Bill Clinton, Pope John Paul II, and many other world figures. Arena has sold over four million records worldwide and has received many major honors, including a Global Citizenship Award from the United Nations in recognition of her humanitarian support for the children of Haiti. I suggest you not forget your glasses if you need them to read as this is a delightful book and you will not want to miss any part of it. <br /><br />Lastly, <u>watch the night sky</u>! Go outside after dark and explore the night’s sky from your own backyard. See if you can spot the Big /Little Dipper, the moon, the North Star, or maybe a comet. A good pair of binoculars would help you count the stars.</b><br />
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<b><br />Now, I would love to hear from you about how you plan to celebrate the summer season? What are your ideas? Going on a trip, a cruise, the beach, or just staying at home. You can comment below and I will post them all on next week’s blog. </b><br />
<b> <br /><span id="goog_1721630280"></span><span id="goog_1721630281"></span> <span style="color: #660000;">*****************************</span><br />This recipe that I have for you this week is one of my all time favorites. It is <u>"The Italian Muffuletta Sandwich"</u> so simple and easy but it is the best on a hot summers day or night, just enough to cool you off. This recipe is made using the Mudduletta bread filled with meats and cheese. It truly is a great comfort food that people of all ages love. So now let me explain what this sandwich is all about… </b><br />
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<b>The Muffuletta is both a type of round Sicilian sesame bread and a popular sandwich originating among Italian immigrants in New Orleans, Louisiana using the same bread. A Muffuletta is a large, round, and somewhat flattened loaf with a sturdy texture, around 10 inches across. It is described as being somewhat similar to the focaccia texture. However is different from focaccia, in that it is a very light bread, the outside is crispy, but the inside is soft. It also has no additional seasonings baked into it, aside from the sesame seeds. The bread is more like French bread, but slightly heavier. A traditional-style Muffuletta sandwich consists of a loaf split horizontally and covered with layers of marinated olive salad, mortadella, salami, mozzarella, ham, and provolone. The sandwich is sometimes heated to soften the provolone. Quarter, half, and full-sized Muffulettas are sold. The signature olive salad consists of olives diced with the celery, cauliflower, and carrots found in a jar of giardiniera, seasoned with oregano and garlic, covered in olive oil, and allowed to combine for at least 24 hours. A traditional Muffuletta is usually served cold, but many vendors will toast it. </b><br />
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<b>“<u>Italian Muffuletta Sandwich</u>”<br /><br />Multiple layers of thinly sliced meat and cheese with a chopped olive mixture make up a typical Muffuletta. The simplified version of the filling sandwich uses Italian Fontina Cheese and Prosciutto. <br /><br /><i><span style="color: #660000;">**** <u>NOTE</u>: (All these ingredients can be modified to your own preference)</span></i><br /><br /><u>Makes</u>: 6 main dish sandwiches <br /><u>Prep</u>: 20 mins <br /><u>Chill</u>: 2 hrs<br /><br /><u>Ingredients:</u><br />3 tablespoons olive oil <br />2 tablespoons white wine vinegar <br />2 teaspoons fresh oregano <br />1 teaspoon Dijon-style mustard <br />1/</b><b>4 teaspoon crushed red pepper <br />12 slices crusty sourdough bread or Muffuletta Bread <br />2 medium tomatoes, sliced <br />6 ounces thinly sliced Italian Fontina or provolone cheese <br />6 ounces thinly sliced prosciutto, or mortadella <br />2 cups loosely packed fresh basil leaves <br />5 Pepperoncini salad peppers, seeded and thinly sliced</b><br />
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<b><u>Directions:</u> <br />In screw-top jar combine olive oil, vinegar, oregano, mustard, and crushed red pepper. Cover; shake well. Set aside. On six of the bread slices layer tomatoes, cheese, prosciutto, basil, and pepperoncini salad peppers. Shake oil mixture. Drizzle oil mixture over top of peppers. Shake oil mixture. Drizzle oil mixture over peppers. Top with remaining six bread slices. Wrap tightly. Place sandwich on a cutting board or tray. Place a shallow baking pan on top of sandwich. Chill up to 2 hours before serving. </b><br />
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<b><br /> </b><b>Till Next Time………………………………..</b><br />
<b><br />Copyright © 2016 “Family Plus Food Equals Love” All Rights Reserved</b>Dottiehttp://www.blogger.com/profile/12088546024012627842noreply@blogger.com10tag:blogger.com,1999:blog-8034365797555822466.post-13650037111549280802016-06-19T00:07:00.002-04:002016-06-19T00:17:38.009-04:00Celebrate "Father's Day" With “Sausage, Peppers, Onions & Summer Squash” <div class="separator" style="clear: both; text-align: center;">
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<b>Today is <span style="color: #274e13;">"Father's Day</span>!" So I would love to wish all of my followers who are dads, grandfathers or Godfathers, a very Happy and Blessed Father’s Day! This day is when we remember and give thanks for our fathers, both living and deceased. Father’s Day is a celebration honoring fathers, paternal relationships, and the impact of fathers in our society. Many countries celebrate this special day on the third Sunday of June, but it is also celebrated widely on other days. Mostly Roman Catholic households in Italy celebrate Father’s Day on March 19, which is St. Joseph’s Feast Day. This day is celebrated to honor Saint Joseph, the foster father of Jesus Christ, a fatherly symbol of love, compassion, kindness, generosity, and acceptance. This is a day when families show their gratitude to their fathers with favors, gifts, and family gatherings.</b><br />
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<tr><td class="tr-caption" style="text-align: center;"><b>(My Dad singing at one of the plays)</b></td></tr>
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<b><br />The question is therefore, what does Father's Day mean to you? Father’s Day in my family is a day to say thank you to my dad for all his hard work and love that he has given to us through the years. As I grew up in Queens, New York in the 50’s, 60’s, and 70’s there was nothing more important to my dad than his family. But, there is something that came to a close second and that is sports of all kinds. His favorite is Baseball and Bowling. I can remember many a days when the radio or TV had a game playing. Every once in a while you would hear a scream coming from the living room and you knew that his favorite team the Mets just got a home run! Now I don’t follow any sports but my brothers did and when my son came along my dad began teaching him all about sports.</b><br />
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<tr><td class="tr-caption" style="text-align: center;"><b>(Paul my son with my father)</b></td></tr>
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<b>When my dad worked in New York City, he belonged to a Bowling team with his brother. Every year he received a trophy which we would add to the many on the shelf. When my son was little he helped coach the baseball team that my son had joined. One of his loves is singing. When my dad was young he and his brother sang in the chorus of the <u>Metropolitan Opera</u>. (Better know as the Met) At our church he used to join all the plays and preformed his singing ability. I have to say he did a great job, just like Broadway. My dad has a lot of compassion, love, and strength. He is sensitive and will do anything he can for you. I always admired his dedication to his family and his faith in God. He can be funny, warm, honest, fair, organized, and shares his wisdom with others. One of his commitments is to St. Thomas More RC Church where he is a member of the choir and is also the president of “The Young At Heart Senior Club.” My dad has a passion for puzzles, music, sports, reading, food, and most of all spending time with his family. </b><br />
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<tr><td class="tr-caption" style="text-align: center;"><b>(My dad is the third from the right, second row at Church choir) </b></td></tr>
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<b>My recipe I would love to share with you is a wonderful dish called “<u>Sausage & Peppers, with Onions</u> <u>& Summer Squash.</u>” This recipe is one of my dad’s favorite meals. This can be eaten as a dinner meal, for lunch, and even to take on picnics as the summer is approaching. This dish is very simple and easy. All the flavors blend together and the onions as they caramelize give the peppers a sweet taste. Wine would be a good beverage to have along side your dish. You can also pair a Red or White wine which will work very well with pork. You should try to aim for lighter reds like Pinot Noir, Beaujolais or Chianti, or softer reds like a Merlot. Chardonnay is a good choice for a "porky" white. So with that being said, let us toast to my dad, “<u>Happy Father’s Day</u>” or in Italian we say, “<u>Festa del Papa</u>" Love your daughter Dottie xxxx</b><br />
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<b><u><br /></u>“<u>Sausage & Peppers, with Onions & Summer Squash</u>”</b><br />
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<b><u>Ingredients</u>:<br />2 green peppers, seeded & cut into 1" strips <br />2 yellow peppers, seeded & cut into 1" strips <br />1 red pepper, seeded & cut into 1" strips <br />2 onions, cut into 1 inch wedges<br />1 yellow summer squash cut in rounds <br />1/4 cup of olive oil or as needed<br />2 tablespoons of Oregano<br />Salt and Pepper to taste<br />1 to 2 lbs of Italian style pork sausage-with or without fennel seeds (the amount of sausage depends on how many people that are eating)</b><br />
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<b><u>Directions</u>:<br />To achieve optimum results, pierce or stick each link of sausage two or three times with a fork, so they will cook through. Now grill your sausages over a moderate flame for about 25 minutes, rotating them often with tongs, or until the internal temperature reaches 175°F. Peppers, onions, and summer squash are the perfect garnish for sausages. Add olive oil, oregano, salt and black pepper to the veggies and stir to coat evenly. Use a stainless steel grid to grill the veggies over a medium-high flame, or put veggies in aluminum foil. Use tongs to stir the peppers, onions, and squash as they cook through, and browned. A little bit of color on the sausages and the veggies will make this dish more desirable and will enhance the flavor. Your vegetables should be still firm, and no traces of pink should remain in the sausage. Serve hot, with bread or a tossed salad. <br /><br /><br />Till Next Time…………..<br /><br />Copyright © 2016 “Family Plus Food Equals Love” All Rights Reserved</b>Dottiehttp://www.blogger.com/profile/12088546024012627842noreply@blogger.com0tag:blogger.com,1999:blog-8034365797555822466.post-91739208139214922902016-06-14T00:50:00.001-04:002016-06-14T00:54:57.588-04:00Celebrate Flag Day With “Red, White, and Blue Cupcakes” & "Strawberry Champagne Slushy" On This "Tip Tuesday"<div class="separator" style="clear: both; text-align: center;">
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<b>Welcome to my blog…come on in, I have a refreshing Strawberry Champagne Slushy cocktail for you to try. The week of June 14 is designated as "<span style="color: #660000;">National Flag Week</span>” and June 14th is "<span style="color: #660000;">Flag Day!</span>" This day honors the American flag, encourages citizens to fly the flag, and study its traditions. The “Pledge Of Allegiance,” in the United States is an expression of allegiance to the Flag of the United States and the republic of the United States of America, originally composed by Colonel George Balch in 1887, later revised by Francis Bellamy in 1892 and formally adopted by Congress as the pledge in 1942. The official name of The Pledge of Allegiance was adopted in 1945. </b><br />
<b><br /><span style="color: #073763;">“I pledge allegiance to the flag of the United States of America, and to the Republic for which it stands, one nation under God, indivisible, with liberty and justice for all.”</span></b><br />
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<b><span id="goog_1082396668"></span><span id="goog_1082396669"></span>The Fourth of July is traditionally celebrated as America's birthday, but the idea of an annual day specifically celebrating the Flag was very American. The First Official United States Flag had 13-Stars and became the Official United States Flag on June14th, 1777. This was a result of the congressional action that took place on that date. Much evidence exists pointing to Congressman Francis Hopkinson as the person responsible for its design. The only President to serve under this flag was George Washington (1789-1797). This Flag was to last for a period of 18 years.<br /><br />Each <span style="color: #660000;"><u>STAR</u></span> represented a Colony of which there were thirteen, united nearly one year earlier by the Declaration of Independence. The thirteen Colonies are listed below with the date that each ratified the Constitution and became a State.</b><br />
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<tr><td class="tr-caption" style="text-align: center;">Betsy Ross House, PA</td></tr>
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<b><span style="color: #660000;">(1st) Delaware December 7th, 1787<br />(2nd) Pennsylvania December 12th, 1787<br />(3rd) New Jersey December18th, 1787<br />(4th) Georgia January 2nd, 1788<br />(5th) Connecticut January 9th, 1788<br />(6th) Massachusetts February 6th, 1788<br />(7th) Maryland April 28th, 1788<br />(8th) South Carolina May 23rd, 1788<br />(9th) New Hampshire June 21st, 1788<br />(10th) Virginia June 25th, 1788<br />(11th) New York July 25th, 1788<br />(12th) North Carolina November 21st, 1789<br />(13th) Rhode Island May 29th, 1790</span></b><br />
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<b>“<u>Tip Tuesday</u>”<br /><br />There is definitely “<u>Flag Etiquette</u>,” standards of respect towards the flag. The Flag Code, which formalizes and unifies the traditional ways in which we give respect to the flag, also contains specific instructions on how the flag is not to be used. </b><br />
<b>They are as follows:</b><br />
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<li><b>The flag should never be dipped to any person or thing. It is flown upside down only as a distress signal.</b></li>
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<li><b>The flag should not be used as a drapery, or for covering a speakers desk, draping a platform, or for any decoration in general. Bunting of blue, white and red stripes is available for these purposes. The blue stripe of the bunting should be on the top.</b></li>
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<li><b>The flag should never be used for any advertising purpose. It should not be embroidered, printed or otherwise impressed on such articles as cushions, handkerchiefs, napkins, boxes, or anything intended to be discarded after temporary use. Advertising signs should not be attached to the staff.</b></li>
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<li><b>The flag should not be used as part of a costume or athletic uniform, except that a flag patch may be used on the uniform of military personnel, fireman, policeman, and members of patriotic organizations.</b></li>
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<li><b>The flag should never have placed on it, or attached to it, any mark, insignia, letter, word, number, figure, or drawing of any kind.</b></li>
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<li><b>The flag should never be used as a receptacle for receiving, holding, carrying, or delivering anything. </b></li>
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<li><b>When the flag is lowered, no part of it should touch the ground or any other object; it should be received by waiting hands and arms. To store the flag it should be folded neatly and ceremoniously. </b></li>
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<li><b>The flag should be cleaned and mended when necessary. </b></li>
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<li><b>When a flag is so worn it is no longer fit to serve as a symbol of our country, it should be destroyed by burning in a dignified manner. </b></li>
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<b><u><span style="color: #660000;">***Note</span></u>: Most American Legion Posts regularly conduct a dignified flag burning ceremony, often on Flag Day, June 14th. Many Cub Scout Packs, Boy Scout Troops, and Girl Scout Troops retire flags regularly as well. Contact your local American Legion Hall or Scout Troop to inquire about the availability of this service.</b><br />
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<li><b><u>Raising and Lowering the Flag</u>: The flag should be raised briskly and lowered slowly and ceremoniously. Ordinarily it should be displayed only between sunrise and sunset. It should be illuminated if displayed at night. </b></li>
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<b>The flag of the United States of America is saluted as it is hoisted and lowered. The salute is held until the flag is unsnapped from the halyard or through the last note of music, whichever is the longest.</b><b></b><br />
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<li><b><u>The Salute</u>: To salute, all persons come to attention. Those in uniform give the appropriate formal salute. Citizens not in uniform salute by placing their right hand over the heart and men with head cover should remove it and hold it to left shoulder, hand over the heart.</b></li>
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<li><b><u>The Flag in Mourning </u>is placed at half staff, hoist it to the peak for an instant and lower it to a position half way between the top and bottom of the staff. The flag is to be raised again to the peak for a moment before it is lowered. On Memorial Day the flag is displayed at half staff until noon and at full staff from noon to sunset. The flag is to be flown at half staff in mourning for designated, principal government leaders and upon presidential or gubernatorial order. When used to cover a casket, the flag should be placed with the union at the head and over the left shoulder. It should not be lowered into the grave. </b></li>
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<b> </b><b><br />Now that we learned about The Flag, it is time to share 2 special Flag themed recipes. So “easy peasy” as my blogger friend Louise from “<a href="http://www.monthsofediblecelebrations.com/" target="_blank"><span style="color: blue;">Months Of Edible Celebrations</span></a>,” says. A very decorative and delicious dessert for your Flag Day or July 4th. “<span style="color: #073763;">Red, White, and Blue Cupcakes</span>” and a “<span style="color: #073763;">Strawberry Champagne Slushy</span>” <br /><br /><u>“Red, White, and Blue Cupcakes”</u></b><br />
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<b><br /><u>Ingredients</u>: <br />1 white cake mix, prepared as per instructions (as cupcakes)<br />1 Cup of water to boil<br />1-3oz box red Jello (Strawberry or Cherry)<br />Whipped cream<br />Blueberries <br /><br /><u>Instructions</u>: <br />Bake cupcakes as directed on the box of white cake mix. Let cupcakes cool. Poke several small holes in the cupcakes using a small stick, fork, or chopstick. <br /><br />Boil 1 cup of water. Add a 3 oz Cherry or Strawberry gelatin packet to boiling water. Stir it until it dissolves. Pour or spoon the gelatin into the cupcake holes. Chill the cupcakes in the refrigerator for 2 hours. </b><br />
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<b>“Frost” with whipped cream topping and add blueberries. Take off the cupcake wrapper and you’ve got one festive little cupcake. Doesn’t it look like a flag?<br /> </b><br />
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<b><br /><span id="goog_1082396696"></span><span id="goog_1082396697"></span>Refreshing and delicious, and nothing sounds more attractive than frozen cocktails when it's over 90 degrees! </b><br />
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<b>“<u>Strawberry Champagne Slushy</u>”<br /><br />What you need for 2 Slushy drinks:<br />1 cup (roughly) Frozen Strawberries<br />1 cup Champagne <br />Blender<br /><br />All you have to do is combine the champagne and the strawberries in the blender until they reach Slushy consistency! Add a cut strawberry to the rim of the champagne for garnish. Yummy! Nice and refreshing and tasty too! <br /><br /><span style="color: #660000;"><span style="font-size: large;"> </span></span></b><br />
<b><span style="color: #660000;"><span style="font-size: large;">“<u>Please Drink Responsibly</u>”</span></span></b><br />
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<b><span style="color: #660000;"><span style="font-size: large;"> </span></span><br /><br />Till Next Time…..<br /><br />Copyright © 2016 “Family Plus Food Equals Love” All Rights Reserved</b>Dottiehttp://www.blogger.com/profile/12088546024012627842noreply@blogger.com11tag:blogger.com,1999:blog-8034365797555822466.post-15286974509056861232016-06-07T00:02:00.000-04:002016-06-07T00:11:16.998-04:00"Tip Tuesday" Plus “Honey Ginger BBQ Shrimp” & “Honey Ginger BBQ Corn”<div class="separator" style="clear: both; text-align: center;">
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<b>Welcome to “<u>Tip Tuesday</u>” on my blog…come on in and have some cold lemonade. Now as the days get warmer and we are approaching the beginning of summer no one wants to eat inside. Some of us have the option to go outside in the back yard or go to a picnic area and do like most people enjoy a BBQ. There are so many ways to BBQ a steak, chicken, ribs, hamburgers, sausage, hot dogs, veggies, and of course fish. I love shrimp on the grill and they are so simple to cook. They cook fast so dinner can be ready in a short while. Of all the ways to prepare shrimp, I think the grill delivers the best flavor. You can save time by buying already shelled and de-veined shrimp, but sometimes the shell on the shrimp are better quality. That is depending on where you live and what's in your market, you may not have much choice. Freshness trumps all, so don't hesitate to use your nose in deciding which shrimp to buy or ask your fishmonger.</b><br />
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<b><br />Most shrimp are sold frozen and marketed based on their categorization of presentation, grading, color, and uniformity. Shrimp have high levels of omega-3 fatty acids and low levels of mercury. As with other seafood, shrimp is high in calcium, iodine, and protein but low in food energy. Shrimp consumption, however, is considered healthy for the circulatory system because the lack of significant levels of saturated fat in shrimp means that the high cholesterol content in shrimp actually improves the ratio of LDL to HDL cholesterol and lowers triglycerides. </b><br />
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<b><u>Shrimp Fun Facts</u>:</b><br />
<ul>
<li><b>Shrimp are crustaceans found widely around the world in both fresh and salt water. </b></li>
<li><b>One billion pounds of shrimp are eaten every year by Americans.</b></li>
<li><b>Over five billion pounds of shrimp are produced every single year.</b></li>
<li><b>April 29th is National Shrimp Scampi Day & May 9th is National Shrimp Day. </b></li>
<li><b>A shrimp can average about 6 inches while the longest ever found was at 16 inches.</b></li>
<li><b>Some shrimp can live as long as six and a half years, while some only live about a year or so.</b></li>
<li><b>There are 16 different stages of life are found in shrimp from egg to full adult.</b></li>
<li><b>There are over 128 species of shrimp.</b></li>
<li><b>Every shrimp is actually born a male and then become females as they mature. The average shrimp has 10 legs.</b></li>
<li><b>The name for raw, uncooked shrimp is “green”.</b></li>
<li><b>Shrimp that has been broiled or sautéed, usually in butter and garlic are called “scampi”.</b></li>
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<b>Today I have two recipes to share, one is called, “<u>Honey Ginger BBQ Shrimp</u>” and “<u>Honey Ginger BBQ Corn,</u>” which you use a appealing and tasty “<u>Honey Ginger BBQ Sauce</u>” recipe. Gooey and so mouth-watering that you will want to make this one all the time! <br /><br />“<u>Honey Ginger BBQ Sauce</u>”<br /><br /><u>Yield:</u> Makes 1 1/4 cups <br /><u>Total Time</u>: 35 minutes</b><br />
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<b><br /><u>Ingredients for sauce only</u>:<br />1 1/2 cups apple cider vinegar <br />1/2 cup honey <br />1/2 cup ketchup <br />1 1/2 tablespoons hot sauce, such as Tabasco <br />4 large garlic cloves, minced <br />2 tablespoons minced peeled ginger <br />1 teaspoon salt<br /><br /><u>Directions</u>:<br />Stir together all sauce ingredients in a 2 to 2 1/2-quart heavy saucepan and briskly simmer, uncovered, stirring occasionally, until thickened and reduced to about 1 1/4 cups, 25 to 30 minutes. (Stir frequently toward end of cooking to prevent sticking.)<br /><br />****<u>Notes:</u><br />Sauce can be made 3 days ahead and refrigerated once cooled. Reheat before proceeding. <br /><br />****<u>Notes</u>: Corn can be shucked 2 hours ahead. If grilling both the corn and the Grilled Shrimp with Honey-Ginger Barbecue Sauce grill the corn first, then keep it warm on a tray loosely covered with foil. If you are using charcoal, you don't want more than about 1 layer of charcoal for the corn because more will cause it to burn before it cooks through. When the corn is done, add more charcoal to grill the shrimp.<br /><br />If making the shrimp and the corn, double the recipe for the sauce and cook it until it is reduced to 2 1/2 cups.<br /> </b><br />
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<b><br />“<u>Honey Ginger BBQ Shrimp</u>” <br /><br /><u>Yield</u>: 8 servings </b><br />
<b><span id="goog_1987038950"></span><span id="goog_1987038951"></span><br /><u>Ingredients</u>:<br />4 pounds jumbo (21-25 per pound) or extra-large (26-30 per pound) shrimp in shell, peeled, leaving tail and adjoining shell segment intact, and de-veined (See Notes)<br />4 tablespoons vegetable oil <br />1 teaspoon salt <br />Honey Ginger BBQ Sauce (recipe above)</b><br />
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<tr><td class="tr-caption" style="text-align: center;"><b>"Honey Ginger BBQ Shrimp"</b></td></tr>
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<b>****<u>Special equipment</u>: 18 to 24 (12-inch) wooden skewers (depending on size of shrimp used), soaked in water for 30 minutes.<br /><br /><u>Directions</u>:<br />For the Shrimp: If necessary, pat shrimp dry, then thread about 6 shrimp (through top and tail, leaving shrimp curled), onto each skewer, without leaving space between shrimp. Prepare grill for direct-heat cooking over medium-hot charcoal (medium-high for gas.) Meanwhile, brush shrimp with vegetable oil and sprinkle evenly with salt. Lightly oil grill rack. Grill shrimp, covered only if using a gas grill, turning over once, 2 minutes. Brush shrimp with some sauce from the saucepan, then turn. Brush shrimp with additional sauce then grill until just cooked through, 1 to 2 minutes. Serve with reserved sauce.<br /><br />****<u>Notes</u>: In terms of shrimp size, go by the count per pound versus the descriptive terms such as jumbo and extra-large. If the count is not displayed, ask. Sauce can be made 3 days ahead and refrigerated once cooled. Reheat before proceeding. Shrimp can be threaded onto skewers and refrigerated on a tray, loosely covered with plastic wrap, 2 hours before grilling.</b><br />
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<b><br />It's hard to imagine anything better than freshly picked ears of corn roasting to golden-brown goodness on the grill. One taste of this Honey Ginger Barbecue Sauce and you'll be wondering why you ever stuck to plain old butter. This sweet and tangy sauce transforms the season's corn into a standout, favorite.<br /><br />“<u>Honey Ginger BBQ Corn</u>” <br /><br /><u>Yield</u>: 8 servings<br /> </b><br />
<b><u>Ingredients</u>: <br />1 1/4 cups warm Honey Ginger Barbecue Sauce <br />16 ears of corn, shucked <br />2 tablespoons vegetable oil <br />1 teaspoon salt </b><br />
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<tr><td class="tr-caption" style="text-align: center;"><b>"Honey Ginger BBQ Corn"</b></td></tr>
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<b><u>Directions</u>:<br />Prepare Honey-Ginger Barbecue Sauce and divide equally into two bowls. Prepare grill for direct-heat cooking over medium-hot charcoal (medium-high for gas). Drizzle corn with oil on a large rimmed baking sheet, and sprinkle evenly with salt. Lightly rub oil and salt into corn. Oil grill rack, then grill corn (covered only if using gas), turning frequently, until lightly browned and tender, 6 to 8 minutes. Move corn to different positions on grill if hot spots are present. Brush corn with some of prepared sauce and grill, turning, until sauce is hot, 1 to 2 minutes. Serve with reserved sauce. </b><br />
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<b>“<u>TIP TUESDAY</u>”</b><br />
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<b><br /><u>Buying Shrimp</u>:<br />It's preferable to buy shrimp frozen, most are sold in five-pound blocks, as fresh is rare and thawed shrimp gives neither the flavor of fresh nor the flexibility of frozen. The shelf life of thawed shrimp is only a couple of days, whereas shrimp stored in the freezer retain their quality for several weeks. Shrimp should have no black spots or melanosis on their shell, which indicates breakdown of the meat has begun. Likewise, avoid shrimp with yellowing shells or those that feel gritty as either may indicate the use of sodium bisulfite, a bleaching agent sometimes used to remove melanosis. Shrimp should smell of saltwater only and, when thawed, should be firm and fill the shell fully.<br /><br /><u>Size</u>:<br />Few rules govern the sale of shrimp and size classifications are subjective and relative. Learn to judge shrimp as retailers do, by the number of shrimp it takes to make a pound. Shrimp from 15 or 20-30 per pound usually give the best combination of flavor, ease, and value. </b><br />
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<b><u>Species</u>: </b><br />
<b>Of the 300 hundred species of shrimp worldwide, 6 are most commonly found in our markets:</b><br />
<ul>
<li><b><u>Gulf White</u>: Certainly the most expensive, and frequently the best. Good flavor, firm texture, usually grayish white in color. Similar in appearance to the less desirable Gulf brown shrimp, so select carefully – ask to see the box, which might be of help. Note: Mark feels these are the best, especially when fresh, but aren't easy to find.</b></li>
<li><b><u>Ecuadorian or Mexican White</u>: Similar to Gulf whites, these may be wild (most Mexicans) or farm-raised (all Ecuadorian). More Ecuadorian shrimp is imported to the United States than any other.</b></li>
<li><b><u>Black Tiger</u>: Widely farmed shrimp from Asia. May be dark gray with black stripes and red feelers or bluish with yellow feelers; pink when cooked. Can be quite flavorful and firm, but inconsistent.</b><b> </b></li>
<li><b><u>Gulf Pink</u>: High quality, wild or farm-raised. Shell is usually redder that that of whites, but may be light brown.</b><b> </b></li>
<li><b><u>Gulf Brown</u>: Wild shrimp most likely to taste of iodine, reddish brown, can be easily confused with whites or pinks.</b><b> </b></li>
<li><b><u>Chinese White</u>: Asian farm-raised with grayish white color, soft, sometimes watery texture, mild flavor. Usually relatively inexpensive.</b><b> </b></li>
<li><b><u>Rock Shrimp</u>: From the mid-Atlantic, southern states, and Gulf of Mexico. Good-tasting but very hard to peel, usually sold peeled and frequently cooked.</b></li>
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<b><u>Cooking Shrimp</u>:<br />Defrost shrimp in the refrigerator or in cold water. Do not defrost in a warm place or microwave, moisture, nutrients, and weight will be lost. Shrimp cook in as little as 3 minutes; when they're pink, they're done. If you over cook them they become like rubber. Remove the shell before cooking if the shrimp will be served in hot liquid. Leave the shell on if poaching shrimp for later use, or if grilling as the shell protects the meat. The shell has good flavor which will be imparted to the shrimp if left on during cooking.<br /><br />Till Next Time…..<br /><br />Copyright © 2016 “Family Plus Food Equals Love” All Rights Reserved</b>Dottiehttp://www.blogger.com/profile/12088546024012627842noreply@blogger.com8tag:blogger.com,1999:blog-8034365797555822466.post-9304744030342710992016-05-31T00:02:00.000-04:002016-05-31T00:08:24.045-04:00A “Zeppole” Recipe For "National Doughnut Day" & "Tips" For "Tip Tuesday"<div class="separator" style="clear: both; text-align: center;">
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<b>Let’s celebrate! Friday, June 3rd is “National Doughnut Day!” Who knew that this incredible, edible, and sweet piece of dough which is deep-fried would be one of our nation’s favorite foods? The doughnut or aka “donut” was first served to the soldiers by the Salvation Army during World War I. The doughnuts were often cooked in oil inside the metal helmets of American soldiers. American infantrymen were then commonly called “doughboys.” A more common spelling is “Donut.” National Doughnut Day started in 1938 as a fund raiser for Chicago’s Salvation Army. The goal of this day was to help the needy during the Great Depression, and to honor the “Lassies” of the Salvation Army.</b><br />
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<b>There's something magical about the doughnut. Especially when you're greeted with all the bright colors, sparkly decorations, and gooey glazed tops in a doughnut shop display case. But no matter how delicious they look, it is hard to find a store-bought doughnut that compares with the ones that are homemade. Believe it or not, they're really not hard to make. You can make up a batch of cake doughnuts in about an hour. Put together a batch of yeast-raised the night before, and all you have to do is fry them the next morning.</b><br />
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<b>Now, instead of an American donut method, I thought I would share an Italian donut recipe which is called a Zeppole. I can’t imagine going to a feast or a carnival and not getting a bag of hot fried dough balls covered in powdered sugar. They are used to celebrate the Italian Father’s Day, the feast of St. Joseph, and are known as the bigne’ di San Giuseppe. I know this sounds not like a very healthy choice, but they are the most delicious dough balls ever. I would think that everyone has had a few in their lifetime, but if you haven’t had one I will try to explain what they taste like. They are like the middle of a doughnut, only bigger, they are chewy, sweet, and a little greasier than a regular donut. You should have them hot, right from the oil served with confection sugar sprinkled all over them. I have to tell you to try them, they are so good but addicting. <br /><span id="goog_594459845"></span><span id="goog_594459846"></span></b><br />
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<b><br />Zeppole originated in Italy, primarily know in Rome and Naples but are known in many Italian American communities in the United States as well. They can also be filled with custard, jelly, cannoli style pastry cream, whipped cream, candied fruits, chocolate pudding, and also filled with ricotta mixed with small pieces of chocolate chips. The custom was popularized in the early 19th century by the Neapolitan baker Pasquale Pintauro. Zeppole can also be savory, and consist of fried bread dough often filled with anchovies. In parts of Calabria, Italy, (my mom’s family is from there) the anchovies are consumed on New Year’s Eve and New Year’s Day. In Malta, Italy, anchovy zeppole are traditionally consumed during the Lent fasting period. </b><br />
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<b><span style="color: #660000;">On June 3rd, Dunkin' Donuts will offer guests worldwide a free donut of their choice with the purchase of any beverage. Check out donut shops in your local area to see if they are celebrating “National Donut Day” by giving away free donuts. </span><br /><br />To honor National Doughnut Day, I am sharing my version of an Italian donut the “Zeppole.” My recipe this week is from a cookbook I received from my niece, Emily at Christmas. She waited on a long line to purchase this book and even had it signed from the Master Chef Lidia Bastianich herself. The book is called “<u>Lidia’s Mastering The Art Of Italian Cuisine</u>.” I have the pleasure to participate in my food blogger friend Louise‘s, <span style="background-color: white;">“<a href="http://www.monthsofediblecelebrations.com/" target="_blank"><span style="color: blue;">Months Of Edible Celebrations</span></a></span>.” She is posting to her blog recipes that are taken from cookbooks, magazines, booklets, etc. on Wednesday, as “<span style="color: blue;"><a href="http://www.monthsofediblecelebrations.com/" target="_blank"><span style="color: blue;">Cookbook</span> <span style="color: blue;">Wednesdays</span></a>.</span>” So stop over at her blog and tell her that I sent you, she may have a cup of coffee for you.<br /> </b><br />
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<b> <u>“Zeppole</u>” (serves 18)<br /><br /><u>Ingredients for dough</u>:<br />2 cups of water<br />4 tablespoon unsalted butter<br />1 tablespoon of granulated sugar<br />1/ 2 teaspoon of salt<br />1 cup all purpose unbleached flour<br />Finely grated zest of 1 lemon (optional)<br />4 large eggs at room temperature<br />Vegetable oil for frying </b><br />
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<b><u>Directions</u>:<br />Heat oil to 350°F. in a wide saucepan or a deep fryer. (The oil should be an inch or two deep) Use a candy thermometer to check the temp. In a medium saucepan combine 1 cup of water, the butter, granulated sugar, and salt over medium heat. Bring this to a boil stirring to melt the butter. While stirring add the flour and the zest all at once. Cook, stirring constantly, until the dough dries out and pulls away from the sides of the pan, about 3 or 4 minutes. Take off of the heat, cool a little bit, then add eggs one at a time, stirring vigorously to incorporate one before adding the next, until the dough is completely smooth. (this is like a cream puff dough) </b><br />
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<tr><td class="tr-caption" style="text-align: center;"><b>My Zeppoles</b></td></tr>
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<b>Drop the Zeppole dough in 2 tablespoon dollops into the oil. (A small ice-cream scoop is perfect for this) Do not crowd them in the oil as they will grow in size. Fry the Zeppole turning on all sides until they are light and golden brown all over, about 5 minutes per batch. Drain them on paper towels and repeat with the remaining dough. To serve, dust with confectioners sugar, or granulated sugar, or some honey. </b><br />
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<b>"<u>Tips</u>":</b><br />
<b><br /><span style="color: #660000;"><u>Safety First When Making Doughnuts Or Zeppoles</u>!</span> </b><br />
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<b>When deep-frying, the cooking oil reaches very high temperatures, which can start fires or cause burns. Before you roll up your sleeves to make doughnuts, review a few safety guidelines: </b><br />
<ul>
<li><b>Have a kitchen fire extinguisher handy (and learn now to use it!) before you begin.</b></li>
</ul>
<ul>
<li><b>Avoid letting water come into contact with the hot oil -- the water will vaporize into steam, which can make the oil spatter and cause burns. </b></li>
</ul>
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<li><b>Never use water to put out a grease fire. Use a kitchen fire extinguisher, or cover the fire with a metal lid.</b></li>
</ul>
<ul>
<li><b>Always add oil to a cold fryer that is turned off or an unheated pan. Make sure any fryer or pan you use is dry and set away from sources of water.</b></li>
</ul>
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<li><b>Never leave the fryer or pan unattended when it is in use.</b></li>
</ul>
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<li><b>When finished frying, turn off and unplug the fryer (or remove the pan from the heat). Make sure the fryer or pan is completely cool before cleaning.</b><b><div class="separator" style="clear: both; text-align: center;">
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<li><b>Once oil is completely cooled, pour it into a resealable container and discard it in the trash. Never pour it down the drain, as it can harden and clog pipes.</b></li>
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<li><b> Fry in a heavy pot with walls high enough to leave at least a few inches clearance above the surface of the oil. I think Dutch ovens are excellent vessels for frying.</b></li>
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<li><b> Use an oil or fat with a high smoke-point to prevent burning. Canola and Grape seed oil are good choices (canola is more economical) or use lard or shortening instead.</b></li>
</ul>
<ul>
<li><b>When placing the doughnuts into the oil, hover over the surface, and then gently slide them into the oil. Do not drop from high above the surface, which will cause the oil to splatter upward.</b></li>
</ul>
<ul>
<li><b>Constantly monitor the temperature of the oil. It needs to be 350°F or a bit lower for frying. Do not allow it to go above, which can cause it to smoke and make it a fire risk. Never leave a pot set on the stove unattended. Never pour liquid into hot oil.</b></li>
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<b><br />Till Next Time……………..<br /><br />Copyright © 2016 “Family Plus Food Equals Love” All Rights Reserved.</b>Dottiehttp://www.blogger.com/profile/12088546024012627842noreply@blogger.com15tag:blogger.com,1999:blog-8034365797555822466.post-77555010906663562192016-05-24T00:05:00.000-04:002016-05-24T00:33:50.416-04:00"Tip Tuesday" Plus "Orange-BBQ Chicken with Grilled Vegetables" For "Memorial Day" <div class="separator" style="clear: both; text-align: center;">
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<b>Welcome to my blog ! This coming weekend will be “Memorial Day” weekend! The unofficial start of summertime. The last Monday in May is celebrated as a federal holiday in the United States since 1971. A day that we commemorate to all American soldiers who lost their lives defending our country. Memorial Day is an occasion for expressions of memory as people think about the courage of their deceased relatives that served in the military. As time marches on it now has become a long weekend increasingly devoted to family get- togethers, BBQ’s, fireworks, trips to the beach, and national media events such as the Indianapolis 500 auto race, held since 1911 on Memorial Day. </b><br />
<b><br />Memorial Day is not to be confused with Veterans Day; Memorial Day is a day of remembering the men and women who died while serving, while Veterans Day celebrates the service of all U.S. military veterans, living or dead.</b><br />
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<tr><td class="tr-caption" style="text-align: center;"><b>Louis A. Fiore (grandfather)</b></td></tr>
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<b><br />My grandfather Louis Fiore (my mom’s father) served in the Army. He was a corporal in the 9th US Infantry and was in Company A. When he was 17 he in-listed. (which he was under age) My grandfather fought in WWI and was wounded, (shot in the leg) in the battle at Chateau-Thierry, in France. He received a Purple Heart for his bravery and other medals as well. After his leg healed, he chose to go to Germany and joined the Army of Occupation with his old unit. When he passed on he was buried in the Long Island National Cemetery, NY. I am so proud to have a grandfather who loved his country to defend it for our freedom. So, today I honor him on the Memorial Day weekend. <br /><br />For Italian Americans it is especially important to remember that more that 1.5 million Italian Americans served in World War II – thousands of them died to liberate Italy. All Italians and Italian Americans have much to be grateful for today on this Memorial Day. Memorial Day is also a time to celebrate peace and sacrifice. There are many popular activities that some may enjoy which takes place in your local towns or cities. However you celebrate your Memorial Day remember to incorporate your holiday traditions with your family and no matter where you are, take time to be thankful for our freedom.</b><br />
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<b>One way to kick off the summer is with a family BBQ, which is perfect because the month of May happens to be “National BBQ Month.” There is nothing like cooking outside on a grill. As you and your family reminisce about loved ones in the service there are so many quick and easy ideas for a very tasty BBQ. Some options are fresh corn on the cob roasted on the grill, enjoy the flavor of blueberry and rhubarb pies with homemade vanilla ice cream, and don’t forget, the gooey BBQ sauce or glaze to coat on your favorite meat, seafood or fresh vegetables…… yum, finger lick’ in good. So wipe down that patio furniture, let’s go outside, time to celebrate, and get grilling!</b><br />
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<b><br />Before we start grilling, eating, and celebrating, let me share with you some interesting facts about the way we cook our food with this method. Typically to “grill” is to cook quickly, while “BBQ” is a much slower method using less heat than grilling over an extended period of several hours. Whether you use gas, charcoal, or flavored wood chips/boards, all of these methods add flavor and tenderness to your meats, veggies, and yes, sometimes fruits for desserts. You can use a wide variety of marinades but look for something with an acidic base, like a vinegar or citrus juice with enough flavor, but not over power it.</b><br />
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<tr><td class="tr-caption" style="text-align: center;"><b>My dad, Bob Sauchelli</b></td></tr>
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<b>My dad is our Grill Master in my family. When we were young kids he would use charcoal but as the years went on he uses the gas BBQ. He would even go outside in the rain with an umbrella or in the winter when it was snowing and start up the BBQ for our dinner. He puts on his apron with his tools and cooks for the family, his famous steak, ribs, or </b><b>shish kebab recipes. Thanks dad for delicious meals and memories that will last forever! <br /><br />However you celebrate your Memorial Day remember to incorporate your holiday traditions with your family and no matter where you are, take time to be thankful for our freedom. <br /><br />This week my recipe is a family favorite. “Orange-BBQ Chicken with Grilled Vegetables” Barbecued chicken is an ideal recipe for this Memorial Day weekend and celebrate National BBQ Month all in one shot. The flavors of the BBQ sauce are a tasty marriage for this delicious dish. The chicken is tender, moist, and gooey on the outside, just the way you love it. So, enjoy your holiday weekend, be safe, and 'Tutti, Mangia”</b><br />
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<b><br /><u>“Orange-BBQ Chicken with Grilled Vegetables” </u><br /><br />Jazz up BBQ chicken with the juice and zest of a fresh orange. Citrus brings a bright, refreshing tang to a savory better-for-you dish. </b><br />
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<b><u>Ingredients:</u><br />1/2 cup Kraft Original Barbecue Sauce <br />1/2 tsp. zest and 2 Tbsp. juice from 1 orange <br />4 small boneless skinless chicken breasts (1 lb.) <br />1 zucchini, cut lengthwise in half <br />1 yellow squash, cut lengthwise in half <br />1 red pepper, cut into quarters <br />1/4 cup Kraft Zesty Italian Dressing</b><br />
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<b><u>Directions:</u> <br />Heat grill to medium heat. Mix barbecue sauce, zest and juice until blended. Grill chicken 6 min., turning after 3 min. Brush with half the sauce. Add vegetables to grill. Cook chicken and vegetables 9 to 12 min. or until chicken is done (165ºF) and vegetables are crisp-tender, turning and brushing chicken occasionally with remaining sauce and brushing vegetables with dressing.</b><br />
<b><br /><br /><span style="color: #073763;">****<u>Bonus</u>: Stir 1/4 tsp ground ginger into the barbecue sauce mixture before using as directed.</span><br /> </b><br />
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<b> “<u>Orange Non-Alcoholic Drink</u>”</b><br />
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<b><br />This drink was shared by my friend Dani. Scrub outside skin of orange. Fill a glass with cold water, sparkling water, or ginger ale with ice. Add sliced oranges in thin rounds and then add thin sliced ginger…stir and let steep for a while, now add a straw…you have a very tasty, refreshing, and nutritious drink to add to your BBQ and summer. Thanks Dani!</b><br />
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<b><span style="color: #660000;"><u>“8 Clever "Tips" And Uses For Orange Peels</u>”</span><br /><br />We usually throw away the orange peels once you done with eating or juicing an orange. Orange peels are a powerhouse of nutrients and anti-oxidants. They have high amount of vitamin C content than the fleshy content found inside. They can be used for various purposes such as:<br /><br />1. <u>Deodorize</u>: It's no secret that the smell of a freshly peeled orange can clear out a room. Place the peels at the bottom of your garbage bin, or hang them from a string in your bathroom for a constant fresh scent. <br /><br />2. <u>Stove-top air freshener and humidifier.</u> Heat up a pot of water and throw in orange peels and other spices such as cinnamon and cloves. This will make your home smell good (and humidify it!), which is helpful if your kitchen smells strongly of the meal you just cooked up.<br /><br />3. <u>Orange Zest</u> is probably the most self-explanatory of all the uses for orange peels. Zesting an orange peel with a Micro Plane is a great way to add a sweet and tangy taste to your meat marinades or favorite baked goods. Orange zest can even taste great in your morning cup of coffee or afternoon cup of tea!</b><br />
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<b>4. <u>Start a Fire</u>: Oranges can also be used to start a fire! Use a dried orange peel as kindling the next time you are on a camping trip, or use it to make your hearth fires fragrant and bright.<br /><br />5.<u> Make Orange Peels Dipped in Chocolate</u>: A wonderful delicacy, candied orange peels are a popular after-meal snack in a number of European cultures, and they are quite easy to make too! Just melt some chocolate and cover one or all sides in a sugared orange peel.<br /><br />6. <u>Garbage Disposal Cleaner</u>: A great way to clean out your garbage disposal is by putting orange peels down the disposal. Place them in the disposal and run it until clear, then run some water down after it. The citrus will get rid of any scents coming from the disposal.<br /><br />7. <u>Lowers Blood Pressure</u>: Orange rinds can be used to lower blood pressure. They have been a part of Chinese herbal medicines for thousands of years for this purpose.<br /><br />8. <u>Mosquito Repellant</u>: If you are looking for a natural way to repel Mosquitoes, take fresh orange peels and rub them all over your skin. The citrusy smell will repel the Mosquitoes.<br /><br /><br />Till Next Time…………………….<br /><br />Copyright © 2016 “Family Plus Food Equals Love” All Rights Reserved</b><br />
<br />Dottiehttp://www.blogger.com/profile/12088546024012627842noreply@blogger.com8tag:blogger.com,1999:blog-8034365797555822466.post-86505655528346632682016-05-17T01:58:00.001-04:002016-05-17T02:02:44.804-04:00"Tip Tuesday" & A "Cherry Cobbler" & A "Cherry Cobbler Cocktail" For "National Cherry Cobbler Day"<br />
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<b>Welcome to this weeks blog post…..Today is a day to celebrate as May 17th is “<u><span style="color: #660000;">National Cherry Cobbler Day</span></u>.” Cherry Cobbler is a delicious dessert that is a favorite for young and old alike. Originated in the United States, mid 19th century, a cobbler refers to a variety of dishes that consist of a deep dish dessert with fruit filling (cherry being a popular choice) covered with a biscuit-like batter, that is then baked. Some cobblers have both a top and bottom crust. Cobblers originated in the early British American colonies. Did you know…Fruit cobblers can be made with almost any fruit, separately or in combination? The cobbler takes its name from the biscuit dough crust on top, it is rough looking or “cobbled.” It was because of the lack of suitable ingredients and the proper cooking equipment that the English settlers were unable to make their traditional suet puddings, so to improvise, they covered a stewed filling with a layer of uncooked biscuits or dumplings. A cherry cobbler differs from a cherry crisp as the “crisp” usually has oatmeal in it. Sometimes the cobbler is topped with a scoop of vanilla ice cream or whipped cream! Yummy!</b><br />
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<b>Cobblers are also a fantastic way to celebrate the fresh bounty of the season, and as it happens, the first fresh cherries of the year have begun to pop up at grocery stores and farm stands across the country. Cobblers don't take a whole lot of pastry know-how, but this little tip may help you: no matter what recipe you use, taste the fruit before you add any additional sweeteners. Batches of any fruit, especially cherries, can vary wildly in flavor, so you'll want to consider their place on the sweet-tart range before you add too much sugar. </b><br />
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<b> </b><b><br />Today also happens to be, the feast day of “San Pascual.” He was a 16th century Spanish shepherd who became a Franciscan lay brother. He served his fellow Franciscans in various capacities and monasteries as shepherd, gardener, porter, and cook. Since childhood he had built-up a deep sense of the presence of God and was particularly devoted to the Eucharist. San Pascual was known for his administrations to the poor and for his many miraculous cures.</b><br />
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<b>Today, San Pascual is chiefly known as a patron of the kitchen in token of his work as a cook. In religious art he is shown dressed in the brown robes of a Franciscan, kneeling in a kitchen while in engrossed in meditation of the Eucharistic. In New Mexico his image has become an ubiquitous element of “Santa Fe-inspired” décor. San Pascual is patron of shepherds, cooks, and Eucharistic Congresses or associations. </b><br />
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<b>My recipe this week is from a cookbook I found at a yard sale many years ago. “Betty Crockers Bisquick™ Cookbook” This cobbler is on page 23 in this cookbook. I have the pleasure to participate in my food blogger friend Louise‘s, “<a href="http://www.monthsofediblecelebrations.com/" target="_blank"><span style="color: blue;">Months Of Edible Celebrations</span></a>.” She is posting to her blog recipes that are taken from cookbooks, magazines, booklets, etc. on Wednesday, as “<a href="http://www.monthsofediblecelebrations.com/" target="_blank"><span style="color: blue;">Cookbook Wednesdays</span></a>.” So stop over at her blog and tell her that I sent you, she may have a cup of coffee for you...This “Cherry Cobbler” is so yummy that your family will love every morsel. So flavorful and easy to prepare. I also have a drink called a “Cherry Cobbler Cocktail” that will make your taste buds dance…So enjoy “National Cherry Cobbler Day!” (Look for “Tips” under the recipes…)</b><br />
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<b><br />It’s even easier than pie! Bake tempting cobbler the easy way with cherry pie filling. It’s perfectly baked under a tender, flaky crust. So good!!<br /><br />“<u>Cherry Cobbler</u>” Serves: 6<br /></b><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvMI2n8bdePpNaDz20dEYRMLZTPhZ872PCdxD4aF7ZmZFlxTiBOaCbxHf-LBTxanMDusJq9agm-GZ6j9LeWwJgY9NShFzy-tXYyr9GOEgRydquHcGKlNPZqcOffIY1o1Y4wa_zTSoJmCkE/s1600/ec78b304-c7cb-4a80-9156-e57b24b71dce.jpg" imageanchor="1" style="clear: left; display: inline !important; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="179" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvMI2n8bdePpNaDz20dEYRMLZTPhZ872PCdxD4aF7ZmZFlxTiBOaCbxHf-LBTxanMDusJq9agm-GZ6j9LeWwJgY9NShFzy-tXYyr9GOEgRydquHcGKlNPZqcOffIY1o1Y4wa_zTSoJmCkE/s320/ec78b304-c7cb-4a80-9156-e57b24b71dce.jpg" width="320" /></a><br />
<b><u>Ingredients</u>:<br />1 can (21 oz) cherry pie filling<br />1 cup Original Bisquick mix<br />1/4 cup milk<br />1 tablespoon sugar<br />1 tablespoon butter, softened<br />1/4 cup miniature semisweet chocolate chips (optional)<br /><br /><u>Directions</u>:<br />Spread pie filling in un-greased 1 1/2 quart casserole. Place in cold oven. Heat oven to 400ºF; let heat 10 minutes. Remove pan from oven. While pie filling is heating, stir remaining ingredients until soft dough forms. Drop by 6 spoonfuls onto warm pie filling. Sprinkle with additional sugar if desired. Bake 18 to 20 minutes or until topping is light brown. </b><br />
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<b><span style="color: #660000;">******<u>Expert Bonus</u>: </span><br />This recipe is so easy and delicious. Also much lighter cobbler than traditional recipes. Cherry is a favorite but works with any flavor pie filling. So good with ice cream or whipped topping. You can add Chocolate Chips and an extra drizzle of chocolate. Add and melt 1/4 cup miniature semisweet chocolate chips, drizzle on top of cobbler. Because ovens generally take ten minutes to preheat, heating the filling and the oven at the same time is a convenient dovetailing method. Also, if cobbler fillings aren’t heated before the dough is added, the dough may still have many uncooked spots after baking. <br /> </b><br />
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<b>A “Cobbler” is also a cocktail drink, which probably predates the fruit cobbler pie. The “Cobbler Cocktail” usually consisted of whiskey or rum with fruit juice and/or sugar, garnished with mint and/or citrus. <br /><br />“<u>Cherry Cobbler Cocktail</u>”</b><br />
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<b><br /><u>Ingredients</u>:<br />8 oz London Dry Gin<br />6 oz Cherry Brandy<br />3 oz sugar syrup<br />3 oz lemon juice<br />4 tsp Cream de Cassiss<br /><br />Pour into a cocktail glass filled with crushed ice. Garnish with a slice of lemon, a cherry or a mint sprig. Serve with a short straw.<br /><br /> <span style="color: #660000;"><span style="font-size: large;"><u> Please drink responsibly! </u></span></span></b><br />
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<b><br /><span style="font-size: large;"><span style="color: #660000;">“<u>Tips</u>”……….</span>.</span><br /><br /><span style="color: #660000;"><u>How To Store Cherries</u>:</span><br />Cold storage is key to keeping cherries fresh. According to a cherry expert we spoke to, cherries can lose more quality in one hour at room temperature than a day in the refrigerator. Thus, get your cherries in the fridge as soon as possible, preferably wrapped in a plastic bag. Wash them with cold water just before eating. Avoid washing prior to storage, as moisture can be absorbed where the stem meets the fruit and lead to splits or spoilage. Cherries can also be frozen. Pit them if you wish, or keep them whole with stems intact. Spread them in a single layer on a baking sheet, freeze until firm, and then place in a bag or container.</b><br />
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<b><br /><u><span style="color: #660000;">How To Choose</span></u>:<br />Of course, the best way to know whether cherries are worth buying is to taste one, if your farmers' market vendor or grocery store provides samples. But here are some other rules of thumb:<br />Sweet red cherries: Depth of color is more important than the particular shade of red. Look for fruits with deep, dark saturation. If the stem is intact, a bright green color indicates freshness; however, a lack of stem doesn't necessary mean the cherries are low quality. Red cherries should also be firm. Wrinkling along the shoulders near the stem means the cherries have sat at room temperature; they may still be sweet, but are probably not at peak freshness.<br />Rainier cherries: Many people think these reddish-yellow cherries are under ripe, but this is the natural color of Rainier cherries. They are also naturally less firm than red cherries. A red or pink blush indicates sun exposure, which leads to sugar accumulation. Brown flecks are generally not defects but a further indicator of sugar accumulation. (Red cherries have this, too, but it's less visible.)<br /><br /><span style="color: #660000;"><u>How Cherries Help Fight Arthritis</u>:</span><br />Generations of people have reported that cherries help keep painful osteoarthritis (OA) and gout flares in check. Now, scientists are putting this popular folk remedy to the test, with promising results. Researchers have tested different amounts of several varieties of cherries in almost every form, from juice to pills. And though most studies are small and the findings preliminary, evidence of the benefits of cherries is growing. <br /><br /><span style="color: #660000;"><u>Gout Management</u>:</span><br />In a study of 633 participants, Boston University Medical Center researchers found that eating at least 10 cherries a day protected people with existing gout from recurrent attacks. The findings were published in 2012, in a supplement to the journal Arthritis & Rheumatism. “Cherry intake was associated with a 50 percent lower risk of gout flares over a 48-hour period,” says study co-author Hyon K. Choi, MD. “We extrapolate that cherries will continue to work long-term.” He attributes the positive effects to anthocyanins, plant pigments that have powerful antioxidant and anti-inflammatory properties. Anthocyanins are found in red and purple fruits, including raspberries and blueberries, but cherries, especially tart cherries, contain higher levels.</b><br />
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<b><br /><span style="color: #660000;"><u>Liquid cherry extract</u>: </span></b><br />
<b>Found in health-food and specialty stores, this product appears to provide the same benefits. In a retrospective study of 24 patients presented at the 2010 annual meeting of the European League Against Rheumatism, saw a 50 percent reduction in flares when gout patients took one tablespoon of tart cherry extract, the equivalent of 45 to 60 cherries, twice a day for four months. “This is definitely a topic worth further investigation,” Dr. Choi says. “If cherries prove effective in large trials, they could provide a safe, non pharmacological option for preventing recurrent gout attacks.”<br /><br />Before the introduction of refrigerated transportation, only locally grown produce was available to most Americans. This was reflected in their choice of desserts. Cherry cobblers were a Midwestern favorite, apple and blueberry cobblers were enjoyed in the North, and peaches graced cobblers of the South. <br /><br />Till Next Time……………………..<br /><br />Copyright © 2016 “Family Plus Food Equals Love” All Rights Reserved</b>Dottiehttp://www.blogger.com/profile/12088546024012627842noreply@blogger.com8tag:blogger.com,1999:blog-8034365797555822466.post-33584682106906674142016-05-11T11:13:00.000-04:002016-05-14T14:47:54.775-04:00"Tip Tuesday" & “Greens with Chicken & Tuscan Lemon Dressing” & “Mega Mint Iced Tea” <div class="separator" style="clear: both; text-align: center;">
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<b>Welcome, to this weeks blog. Did you know that Sir Thomas Lipton was born on May 10, 1848 in Glasgow, Scotland? Yes, this is the man that Lipton Tea is named for.. </b><br />
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<tr><td class="tr-caption" style="text-align: center;"><b>Sir Thomas Lipton</b></td></tr>
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<b>Thomas' family owned a grocery store, in Glasgow and he had an interest in the business from an early age. At the age of fourteen, with eight dollars in his pocket, he became a stowaway on a ship to America. He earned a living as a farm worker in Virginia and South Carolina. He became a grocery clerk in New York. In 1870, Thomas returned to Glasgow, and four years later opened his own grocery store. By the time he was thirty, Lipton ran a chain of stores, moved his headquarters to London, and was a millionaire. He had a keen sense of advertising and marketing that would help him put a Lipton shop in every Scottish city, and beyond. <br /><br />Lipton became a household name through innovation in the tea business. At a time when tea was shipped and sold in bulk, Lipton developed tea bags. He insured that the tea bags had consistency and freshness for tea consumers. He also sold different blends to different countries, to make up for variations in water from region to region. He managed to lower the cost of tea with greater efficiency of production. </b><br />
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<b><br />He began purchasing tea estates in Ceylon, now Sri Lanka, and packaged and sold the first Lipton tea. Staying true to his vision, he arranged packaging and shipping at low costs to sell his teas directly from the tea garden to the tea pot. In 1893, he officially established the Thomas J Lipton Co., a tea packing company with its headquarters and factory in Hoboken, New Jersey. <br /><br />Lipton teas were an immediate success in the United States and the United Kingdom. In recognition of his exceptional contribution, Thomas Lipton was knighted by Queen Victoria in 1898, and became Sir Thomas Lipton at the age of forty-eight. Lipton is now the world’s leading tea brand, sold in more than 150 countries.</b><br />
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<b>Tea is an aromatic, uplifting beverage savored for centuries around the world from India and Ireland to the U.S.A. I am enjoying a big cup of hot steaming tea as I am writing this post. Drinking tea is my very favorite beverage. I love hot tea especially in the winter and iced tea in the hot summer months. <br /><br />The traditional method of making a cup of tea is to place “loose tea leaves” in a tea infuser or a teacup and pour hot water over the leaves. After a couple of minutes of steeping time, remove the leaves and strain while serving a perfect cup of tea. Another form of a tea bag was introduced by Lipton in 1996, which has a unique design. It is called the “pyramid tea bag,” or “sachet bag,” because of its three-dimensional shape which allows more room for tea leaves to expand while steeping. </b><br />
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<b><br />I have two recipes this week for you; the first one is called; “Greens with Chicken & Tuscan Lemon Dressing” and the second is “Mega Mint Iced Tea.” </b><br />
<b><br />“<u>Greens with Chicken & Tuscan Lemon Dressing</u>” <br /><br /><u>Serves</u>: 4 <br /><u>Prep Time</u>: 20 min <br /><u>Brew Time</u>: 5 min</b><br />
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<b><br /><u>Ingredients:</u><br />1/2 cup boiling water <br />4 Lipton Tuscan Lemon Flavored Black Pyramid Tea Bags<br />2 Tbsp. olive oil<br />3 Tbsp. honey <br />1 Tbsp. white wine vinegar <br />1/8 tsp. seasoned salt <br />6 cups mixed salad greens <br />1 lb. cut-up cooked chicken <br />4 slices bacon, crisp-cooked and crumbled <br />1/4 red onion, thinly sliced <br />1 cup raspberries<br /><br /><u>Directions: </u><br />Pour boiling water over Lipton Tuscan Lemon Flavored Black Pyramid Tea Bag tea bags; cover and brew 5 minutes. Remove Tea Bags and squeeze; cool. With wire whisk, stir in olive oil, honey, vinegar and seasoned salt; set aside. On serving platter, arrange greens. Top with chicken, bacon, onion and raspberries, then drizzle with Tuscan Lemon Dressing.<br /> </b><br />
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<b>“<u>Mega Mint Iced Tea</u>”<br /><br /><u>Serves</u>: 6 <br /><u>Prep Time</u>: 5 min <br /><u>Chill Time:</u> 20 min <br /><u>Brew Time</u>: 5 min</b><br />
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<b><u>Ingredients</u>:<br />4 cups water<br />2 Lipton® Iced Tea Brew Family Size Tea Bags<br />1 cup loosely packed fresh mint leaves<br />2 cups water<br /><br /><u>Directions:</u><br />Pour boiling water over Lipton Iced Tea Brew Family Size Tea Bags and mint. Brew 5 minutes. Remove Tea Bags and mint. Stir in ice water and chill until ready to serve. Serve in ice-filled glasses and sweeten as desired..<br /><br /> </b><br />
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<b><br />There's always time for better tea, though, so here are ten tips and tricks to take your tea to the next level. Tea is only second to water when it comes to beverage popularity, so popular that it's consumed as much as coffee, soft drinks, and alcohol combined. <br /><br />1. <u>Don’t make tea in the microwave….</u><br />One of the elements of a perfect cup of tea is brewing it at the right temperature. Microwaves, as convenient as they are, simply don't give us control over the temperature of the water, so it's best to use a kettle.<br /><br />2.<u>Get the Temperature and Time Down for Steeping Tea….</u><br />Speaking of temperature, this graphic provides recommended temperatures and brew times (as well as caffeine content), while this one (above) shows temperatures and steeping times in a much more immediate way. </b><br />
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<b><br />3. <u>Control the Caffeine in Tea…</u><br />Steeping time also matters when it comes to how much caffeine ends up in your cup. For more caffeine alertness, steep for a shorter amount of time. For less caffeine, you can do a brief steep, pour out the brew, and then re-steep to cut as much as 80% of the caffeine.<br /><br />4. <u>Buy the Best Tea-Brewing Gear…</u><br />You don't need a special tea kettle to make great tea, but they sure come in handy, with options to set the temperature, automatically turn on or off, and sometimes even remove the tea bag. The mugs, brewing baskets, and other accessories you use can also make a big difference in your enjoyment of your tea.</b><br />
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<b>5. <u>Buy Better Tea Leaves…</u><br />Besides temperature and steeping time—and water quality—the other most critical element when it comes to a perfect cup of tea is, of course, the quality of the tea itself. Try checking out tea houses or my favorite is <a href="http://teavana./"><span style="color: blue;">Teavana</span>.</a><br /><br />6. <u>Avoid Watery Iced Tea…</u><br />When it comes to iced tea, make sure you use double the amount of tea normally used so the ice cubes don't dilute your drink or use iced tea you've frozen in ice cube trays to avoid this problem. You can also cold-brew your iced tea for a stronger, smoother cup (and brewing tea in the fridge avoids the risk of bacteria like sun tea has).</b><br />
<b><br />7. <u>Find the Tea Alternatives to Coffee…</u><br />I know this sounds like blasphemy to coffee lovers, but you can love both coffee and tea. Both have benefits. If you're currently a coffee-only person, though, give tea a chance with these recommendations for coffee-like teas. (They're not as strong as coffee, but they are uniquely flavorful.)</b><br />
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<b><br />8. <u>Drink to Your Health…</u><br />This tip won't make your tea better, but it helps to understand how tea makes you better. (so you drink more of it!) There are so many ways tea is incredibly healthy for you even healthier than water and you can boost tea's health benefits with lemon.<br /><br />9. Tea also helps soothe stress and keep us relaxed. Did you know that there's credible evidence that tea reduces the risk of heart disease, and possibly even helps prevent cancer andAlzheimer's disease? Indeed, tea is considered a super food; whether it's black, green, white, or oolong tea. <br /><br />10. Tea has about eight to 10 times the polyphenols found in fruits and vegetables. Research suggests that regular tea drinkers, people who drink two cups or more a day, (that is me) have less heart disease, stroke, and lower LDL cholesterol. Many tea drinkers find the beverage soothing, a remedy for sore throats, and upset stomachs. It is easy to make, affordable, and offers a variety of flavors. </b><br />
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<b><u><span style="font-size: large;">Bonus: <span style="font-size: small;">The Many Other Things You Can Do With Tea Besides Drink It.....</span></span></u><br />Use used tea bags or fresh tea for your body and your home. For example, feed plants with used tea bags, clean windows with tea, sooth sunburns and stop bleeding with tea bags, clean hardware floors and hide scratches with tea, freshen up small spaces with a tea bag, and maybe even get rid of warts with tea.</b><br />
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<b>Till Next Time………<br /><br />Copyright © 2016 “Family Plus Food Equals Love” All Rights Reserved.</b>Dottiehttp://www.blogger.com/profile/12088546024012627842noreply@blogger.com8tag:blogger.com,1999:blog-8034365797555822466.post-60751465103053284132016-05-08T01:46:00.000-04:002016-05-08T01:46:28.795-04:00"Happy Mother's Day" To All Mothers And Mothers To Be...A Tribute To My Mom!<div class="separator" style="clear: both; text-align: center;">
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<b>Welcome, I want to wish all of my followers, family, and friends a blessed and glorious Mother’s Day! A few years back I wrote an article for my friend Margaret, at <span style="color: blue;"><a href="http://www.italianamericangirl.com/2013/05/italian-american-mother-series.html" target="_blank"><span style="color: blue;">Italian American Girl’s</span></a> </span>website. Please visit her site, she has a lot of interesting articles. Don't forget to tell her I sent you.. It was a Mother’s Day tribute to my mom. I thought I would repost this article for my mother this year. As most of you know my mom has had a rough time of it and was in a rehab for her back, from November to March of this year. She is doing a little better, but is no where near she should be. A few set backs but we keep going and my mom just embodies how strong mothers really are. So I hope that you enjoy this post and have the best Mother’s Day ever..... </b><br />
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<b>"Happy Mother’s Day" mom, as you celebrate 62 years of mothering and 40 years of grandmothering. These are the raw numbers of age, but they don’t reflect the memories, stories, lessons, and wisdom that come to us with the fullness of a life lived with intensity, insight, love, and faith. </b><br />
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<tr><td class="tr-caption" style="text-align: center;"><b>"1950"</b></td></tr>
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<b>Mothers are angels sent from God. They are like snowflakes; each one is different and unique in their own way. Not until I had my son did I realize the sacrifices mothers make. Madeline, my mom is the heart of our home. She is the one that gets everyone together for birthdays and holidays. She loves to cook meals for the family. Everyone in the family can attest to her strength, her honesty, and her warmth. My mom embodies what a mother should be and shares her wisdom with everyone she meets. Her hobbies include reading, gardening, cooking, spending time with my dad, family, and friends. I have so many memories of my childhood with my mom, but these thoughts are a special way to wish my mom a Happy Mother’s Day !!! </b><br />
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<b>One of my mother’s favorite hobbies is to read books. So mom, here is one of the best books you have ever read. Each of us has entered my mother’s book in a different chapter—some long ago, some more recently—but we are, nevertheless, all part of a story that began in Brooklyn, NY and to the present in St. James, Long Island where she and my dad resides. </b><br />
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<b>My mom was a teacher by profession and as they say chief, cook, and bottle washer. She did it all. Took care of three children, ran a home, worked, and there was always a hot meal on the table at night for dinner. On Sundays, church was always the top priority as the whole family would go to Mass together. Sunday was not only for church but for family. We always had grandparents, friends, and relatives to share in our Sunday dinner. The table had to be set just so, with the proper placement of forks, spoons, and knives. A typical Italian Sunday meal was centered on pasta (macaroni or mac’s for short we would call it) and meatballs as a first dish and then came the entrée with all the trimmings. After every one was almost busting out of their clothes came the coffee, demitasse, (Italian black coffee) tea, fruit, nuts, figs, and all the desserts. We of course do not eat like that anymore, thank goodness or we will have to be rolled out of the house. Things were different then. Both my parents are my heroes. They not only share their love of family and food but also their faith. No matter what life brings, they taught me to be strong and know that family and God is always there with love and support above all things. </b><br />
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<b>The end of this story is not yet written, so we will refrain from speculation, but suffice it to say that we will be eagerly awaiting the sequel on Mother’s Day next year. But as we reflect today upon the time we all have to give with our Mother, grandmother, wife, confidant, relative, and friend, however long or short, we are reminded that our connections with one another constitute our greatest blessing. To that end, let us celebrate times shared, advice given and sought, wisdom imparted, stories remembered, and the joy of life. Thank you mom, May there be many more chapters to come…. Love your daughter, Dottie X <3</b><br />
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<b>Till Next Time…..</b><br />
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<b>Copyright © 2016 "Family Plus Food Equals Love" All Rights Reserved</b><br />
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<br />Dottiehttp://www.blogger.com/profile/12088546024012627842noreply@blogger.com7tag:blogger.com,1999:blog-8034365797555822466.post-90405846230364139582016-05-03T00:21:00.000-04:002016-05-03T00:26:30.125-04:00"Tip Tuesday" And A “Perfect Spinach Salad” Recipe For "National Salad Month"<div class="separator" style="clear: both; text-align: center;">
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<b>As we begin the month of May, the weather is getting warmer. This means that you will be outside more and enjoying your days in the sun. As you participate in activities outside, you will want to prepare quick and nutritious meals for your family. Well not to worry, because May is “<u>National</u> <u>Salad Month</u>.” Who knew that a whole month was allocated to celebrate and enjoy the salad? What can be more simple and easy so you are not stuck in the kitchen cooking all day by a stove or oven, so let’s make a tasty salad!</b><br />
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<b><br />Salads can be served as a main course, an appetizer to stimulate your appetite, a side dish that will accompany your main course, for your entrée which would include your protein, (beef, pork, chicken, or fish) and also for desserts that you can add gelatin and whipped cream for a delicious sweet treat. The salad can be made from many different ingredients, not just lettuce such as, vegetables, legumes, eggs, cheese, and pasta. They may be served either cold or hot, often raw vegetables are added and many sweet fruits. <br /><br />The word “salad” comes from the French “salade” which has the same meaning. The first appearance of the word “salad” was in the 14th century. Salt is also associated with salad because the vegetables were seasoned with a brine or a type of vinegar dressing. A simple “green salad” or “garden salad” is the most common to be consumed. It is composed of leafy vegetables such as lettuce varieties, spinach, and arugula cut into bite sized pieces. Due to their low caloric intake, salads are a common diet food. Other vegetables can be added to your “tossed salad” which includes; cucumbers, peppers, tomatoes, mushrooms, onions, carrots, nuts, and so many others too numerous to mention. That is what is so wonderful about a salad, you can make it your own by adding whatever you would like to your salad. There is no right or wrong, no special recipe, and you can use what is in season. </b><br />
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<b>Sauces for salads are often called “dressings.” In our Western culture, there are three basic types of salad dressing; the first is called the Vinaigrette, which is an emulsion of salad oil mixed with vinegar, spices and herbs, plus salt & pepper. The second one is Creamy Dressings; usually a mayonnaise based, but may contain yogurt, sour cream, or buttermilk. The last is the Cooked Dressings, which resemble creamy, but are usually thickened by adding egg yolks with a gentle heating. In North America, mayonnaise based Ranch dressing is most popular, with vinaigrettes and Caesar-style follows close behind. Some other popular dressings are Italian, Blue Cheese, Russian, French, and Honey Dijon Mustard.<br /><br />In my Italian family, there was never a dinner without a huge bowl of salad. My family would always say, that there was, “always room for salad.” Served along side our entrée or at the end of our meal, was mostly a green tossed salad with all the trimmings. An Italian vinaigrette dressing which consisted of the finest olive oil, Balsamic vinegar, and spices which were drizzled on top of the salad. It was so tangy and sweet at the same time. Preparing any kind of salad is easy especially now you can purchase pre-washed salad greens at the supermarket or by supporting your local farmer’s market. So, no matter what type of salad you make for lunch, brunch or dinner, remember enjoy, and make family memories together. </b><br />
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<b><br />My recipe this week is from a cookbook I received for Christmas from my sister-in law, Lori. “<u>The Pioneer Woman Cooks</u>” This salad is called “<u>Perfect Spinach Salad.</u>” I have the pleasure to participate in my food blogger friend Louise‘s, “<span style="color: blue;"><a href="http://www.monthsofediblecelebrations.com/" target="_blank"><u><span style="color: blue;">Months Of Edible Celebrations</span></u></a>.</span>” She is posting to her blog recipes that are taken from cookbooks, magazines, booklets, etc. on Wednesday as “<span style="color: blue;"><a href="http://www.monthsofediblecelebrations.com/" target="_blank"><u><span style="color: blue;">Cookbook Wednesdays</span></u></a>.</span>” So stop over at her blog and tell her that I sent you...This dish is so yummy that you will want to make this everyday. So flavorful and easy to prepare. So enjoy a salad in the month of May and be creative with your ingredients. <br /><br />“<u>Perfect Spinach Salad</u>”<br /><br /><u>Total Time</u>: 1 hr<br /><u>Prep</u>: 15 min<br /><u>Cook</u>: 25 min<br /><u>Yield</u>: 6 servings</b><br />
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<b><u>Ingredients</u>:<br />3 whole uncooked eggs<br />Ice<br />7 slices thick-cut peppered bacon<br />1 small whole red onion<br />1 package white button mushrooms<br />3 tablespoons red wine vinegar<br />2 teaspoons sugar<br />1/2 teaspoon Dijon mustard<br />1 dash salt<br />8 oz baby spinach, washed, & dried </b><br />
<b><br /><br /><u>Variations</u>: 1. Add 1 cup of grated Swiss Cheese to the salad.<br /> 2. Add 1 cup of Chicken or Turkey to the salad.</b><br />
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<b><u>Directions</u>:<br />Place the eggs in a saucepan, cover with water and bring to a boil. Then turn off the heat and allow to sit in the water for 20 minutes. Drain off the water and add ice on top of the eggs. Fry the bacon in a skillet until crispy/chewy. Remove to a paper towel. Drain the fat into a bowl and reserve. Give the skillet a wipe with kitchen paper. Slice the red onion very thinly, and then add to the skillet. Cook slowly until the onions are caramelized and reduced. Remove to a plate and set aside. Slice the mushrooms and add them to the same skillet with a little of the reserved bacon fat if needed. Cook slowly until caramelized and brown. Remove to a plate and set aside. Chop the bacon. Peel and slice the eggs. Make the hot bacon dressing: Add 3 tablespoons of the reserved bacon fat, vinegar, sugar, Dijon and salt to a small saucepan or skillet over medium-low heat. Whisk together and heat thoroughly until bubbly. Add the spinach to a large bowl. Arrange the onions, mushrooms and bacon on top. Pour the hot dressing over the top; toss to combine. Arrange the eggs over the top and serve.<br /><br /> ***************************************</b><br />
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<b><br />“<u>Tips” For Naturally Cleaning With White Vinegar</u>”</b><br />
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<li><b>Counter tops- clean with a rag and vinegar.</b><b> </b></li>
<li><b>Drain or garbage disposal- pour in 1 cup baking soda then one cup hot vinegar. Let sit for 5 minutes. Run hot water down the drain. (Note: some garbage disposals do not react well to this cleaning method check all manufacturer instructions first.)</b><b> </b></li>
<li><b>Microwave- mixing equal parts vinegar and water in a microwave-safe bowl. Bring it to a boil inside the microwave. Wipe clean.</b><b> </b></li>
<li><b>Refrigerator – clean with a half-and-half solution of water and vinegar.</b><b> </b></li>
<li><b>Dishwasher - pour a cup of vinegar inside an empty machine and run through cycle.</b><b> </b></li>
<li><b>Plastic food containers - wipe them with a cloth dampened with vinegar to remove stains and smells.</b><b> </b></li>
<li><b>Lunch Box – place inside a slice of bread that has been soaked in vinegar and leave overnight to remove odors.</b><b> </b></li>
<li><b>Mini Blinds - Dip gloved fingers into a solution of equal parts vinegar and warm tap water. Run your fingers across both sides of each blind.</b><b> </b></li>
<li><b>Tarnished Metal - make a paste with equal amounts of vinegar and table salt.</b><b> </b></li>
<li><b>Grease – use a sponge soaked in vinegar.</b><b> </b></li>
<li><b>Grill – spray a solution of half water and half vinegar on the cooking surface.</b><b> </b></li>
<li><b>Sponges – placing in just enough water to cover them. Then add 1/4 cup vinegar. Let soak overnight.</b><b> </b></li>
<li><b>Grout – let full-strength vinegar sit on it for a few minutes and scrub it with an old toothbrush.</b><b> </b></li>
<li><b>Germs – spray with full-strength vinegar. Wipe clean with a damp cloth.</b><b> </b></li>
<li><b>Toilets – pour in a cup or more of vinegar and let it sit several hours or overnight. Scrub well with the toilet brush and flush.</b><b> </b></li>
<li><b>Stale odors - wiping down with undiluted vinegar on a rag.</b><b> </b></li>
<li><b>Wood – remove water rings with a solution of equal parts vinegar and vegetable oil. Rub with the grain.</b><b> </b></li>
<li><b>Scissors – clean off sticky residue with a cloth dipped in vinegar.</b><b> </b></li>
<li><b>Odors – place a bowl of vinegar in the room overnight.</b><b> </b></li>
<li><b>Hands – Wipe your hands with vinegar to remove strong scents like onion and garlic, as well as stains from fruit juices.</b><b> </b></li>
<li><b>Cutting boards – wipe wooden boards with vinegar.</b><b> </b></li>
<li><b>Mildew – spray shower walls and shower curtain with half vinegar and half water to help prevent mildew.</b><b><div class="separator" style="clear: both; text-align: center;">
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<b>*****A few precautions when working with vinegar: <br /><br />Do not add vinegar directly to materials containing ammonia as this could produce harmful vapors. Never use white distilled vinegar on marble. The acid can damage the surface.<br /><br /><br />Till Next Time……<br /><br />Copyright © 2016 “Family Plus Food Equals Love” All Rights Reserved.</b>Dottiehttp://www.blogger.com/profile/12088546024012627842noreply@blogger.com13tag:blogger.com,1999:blog-8034365797555822466.post-13303389017395424442016-04-26T00:58:00.000-04:002016-04-26T01:04:19.207-04:00"Tip Tuesday" Plus "National Pretzel Day" With “Honey Butter Homemade Soft Pretzels”<div class="separator" style="clear: both; text-align: center;">
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<b>Who doesn’t love pretzels? Can you believe that today is National Pretzel Day? Pretzels come in so many varieties, sticks, loops, long, short, braids, hard, soft, thin and thick. Hard pretzels originated in the United States in 1850 at the Sturgis Bakery in Lititz, Pennsylvania. In Europe, snack pretzels are sprinkled with salt, sesame, and poppy seeds, or with cheese. In the U.S., they come in a variety of flavors and with different coatings, such as yogurt, chocolate, strawberry, cheese, mustard, nuts, sugar glazes, and also salted. Pretzels can be crumbled and used as a topping for ice cream, which eventually led to the development of an ice cream cone tasting like a pretzel. </b><br />
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<b>A pretzel is known by different names in other countries. In Germany, pretzels are called Brezel, in Polish it is known as Precel, the Norwegian and the Danish people call it Kringle, and the French, Spanish, and the Italians call it Pretzel, Bretzel, or Brezel. In Italy, the Taralli is an Italian snack food that is similar in texture to a pretzel. Taralli can either be sweet or savory. Sometimes they are glazed with sugar, may be flavored with onion, garlic, seeds, pepper, fennel, or just salt. The sweet and plain Taralli are often dunked in wine. The Taralli shapes are classically formed into small rings or ovals. They are baked, or deep fried. <br /><br />Americans consume an average of 1.5 pounds of pretzels per year, supporting an industry that has an annual value of over $550 million, according to National Day Calendar.</b><br />
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<b><u>Free Pretzels on National Pretzel Day</u>:</b><br />
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<b><u>Auntie Anne’s:</u> If you have the My Pretzel Perks app, you can get a free Original or Cinnamon Sugar Pretzel between April 26 and May 1. Plus, if you download the app by April 25, you could be one of five people who will win free pretzels for a year.</b><br />
<b><br /><u>Ben’s Soft Pretzels</u>: Donate $1 or more to the Intrepid Fallen Heroes Fund and get a free Jumbo Soft Pretzel. All proceeds go to the Intrepid Fallen Heroes Fund.</b><br />
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<b><br /><u>Philly Pretzel Factory</u>: Receive a free pretzel on April 26 at most locations. This offer might not be valid at locations in aquariums, zoos, airports or train stations.</b><br />
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<b><br />Most people agree that the pretzels were invented by monks and have a Christian background. According to history, in 610 AD, an Italian monk invented pretzels as a reward to children who learn their prayers. He called the strips of baked dough, “pretiola” (little rewards) these strips of baked dough were folded to resemble arms crossing the chest. However, there is no source cited to back up these details. Another source locates the invention in a monastery in southern France. In Germany there are stories that pretzels were the invention of their bakers. In Greece, ringed bread, derived from communion bread used in monasteries a thousand years ago, may also be related to the invention of the looped pretzel.</b><br />
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<b><br />Within the Catholic Church, pretzels were regarded as having religious significance for both ingredients and shape. Pretzels made with a simple recipe using only flour and water could be eaten during Lent, when Christians were forbidden to eat eggs, lard, or dairy products such as milk and butter. As time passed, pretzels became associated with both Lent and Easter. </b><br />
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<b><br />In the 19th centuries, southern German and Swiss German immigrants introduced the pretzel to North America. These immigrants became known as the Pennsylvania Dutch. Many handmade pretzel bakeries populated the central Pennsylvania countryside, and the pretzel‘s popularity spread. In the 20th centuries, soft pretzels became extremely popular in other regions of the United States. Cities like Philadelphia, Chicago, and New York became famous for their soft pretzels. With increased popularity due to mass production, pretzels were distributed at schools, grocery stores, movie theaters, sports stadiums, arenas, and street vendors. Selling pretzels on street corners in wooden glass enclosed cases were found in New York City. </b><br />
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<b>As a young child, I remember when I would go to NYC with my family especially at Christmas, the hot soft pretzels was always a treat. We would be walking along 5th Ave, near all the famous department stores, like Macy’s and Lord & Taylor, and low and behold we would see one, a vendor selling hot soft pretzels on the corner. You could smell the baked dough and the mustard as you were getting closer to the stand that sold them. It was wrapped in waxed paper and placed in a brown paper bag. To me, the best time to eat them was in the winter when the weather was cold outside. The hot bag filled with pretzels would warm your hands. Then as we continued walking, I would pull apart a piece of the warm pretzel and leave the rest in the bag to keep warm. All the salt would be the first thing that I would lick off. The hot soft dough would just melt in your mouth and it always seemed to warm up your stomach. At that time you could get 3 pretzels for $1.00, and what would be left, was an empty bag with some salt crystals left at the bottom. What a delicious memory to have with my family.</b><br />
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<b><br />Today, Pennsylvania is the center of the American pretzel production for the hard crispy and the soft bread types of pretzels. Pennsylvania with its large German background produces 80% of the nation’s pretzels. In 1963 the largest pretzel of it’s time weighing 40 pounds and measuring 5 feet across was baked by Joseph Nacchio of the Federal Pretzel Baking Company. In 1993 the Pretzel Museum opened in Philadelphia, operated by the Nacchio family. <br /><br />My recipe this week is called “<u>Honey Butter Homemade Soft Pretzels</u>” I have made these before and I usually have my family knocking on my door, for more. The soft dough is so light and the honey butter melted on the top of each pretzel reminds me that I’m back on the corner of 5 Th Ave, reliving my childhood all over again. Memories never tasted so good. So enjoy, whether you like the sticks, chocolate covered or the big soft ones with mustard on top, celebrate pretzels with a bag today. <br /><br />“<u>Honey Butter Homemade Soft Pretzels</u>”<br /><br /><u>Total Time</u>: 1 hr 55 minutes<br /><u>Prep:</u> 25 minutes<br /><u>Yield</u>: 4 to 6 servings</b><br />
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<b><u>Ingredients:</u><br />2 tablespoons yeast<br />2 cups of warm water<br />6 cups all-purpose unbleached flour<br />1 tablespoon of salt<br />2 tablespoons of sugar<br />1/4 cup of honey<br />3 eggs beaten<br />Honey Butter Mix (recipe follows)<br />Kosher salt, for sprinkling</b><br />
<b><br /><br />“<u>Honey Butter Mix</u>”<br />1/2 cup of melted butter<br />1/4 cup of honey<br />In a small bowl combine melted butter and honey<br /><br /><u>Directions:</u><br />Preheat oven to 425 °F degrees. In a large bowl, combine the yeast and warm water; allow to sit for 5 minutes till somewhat foamy. Add the flour, salt, sugar, honey and eggs. Mix thoroughly for about 10 minutes. Let the dough rise about 10 to 15 minutes. Divide the dough into 4-ounce portions and roll out each piece into a long rope shape. Now shape the pretzel dough and pinch the 2 (arms) to maintain them from coming apart. Place on greased cookie sheet or you can use parchment paper and let rise for 1 hour. Brush with Honey Butter Mix and sprinkle with kosher salt. Bake for 20 minutes till light brown. Remove to cool for 5 minutes prior to eating; if you like them warm just a few minutes. <br /><br /> ********************************************<br /><span id="goog_1089448322"></span><span id="goog_1089448323"></span></b><br />
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<b><u>Tip Tuesday</u>: Salt<br /><br />Did you know? Ancient Romans seasoned vegetables with salt, which is where the word “salad” originates. <br /><br />Think outside the salt shaker! Salt is a versatile household powerhouse—here's how to use it to clean your kitchen, preserve your produce, and even soothe common aches and pains. <br /><br />1. Brighten a wooden cutting board: Sprinkle salt over the cutting board and scour it using half a lemon. Rinse the salt and lemon juice off with water and let the board dry.</b><br />
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<b>2. Put out a grease fire: Turn off the heat and try to cover the fire with a lid. If the fire doesn’t go out, pour a large amount of salt on it to snuff out the flames.</b><br />
<b><br />3. Soothe a sore throat: Dissolve 1/2 teaspoon of salt in an 8 oz glass of water to temporarily relieve throat pain.</b><br />
<b><br />4. Set the color of new clothes and towels: Add a tablespoon of salt to the wash to help seal in the fabric color.</b><br />
<b><br />5. Relieve bee sting pain: Mix salt and water into a paste and apply to the bee sting immediately. Leave the paste on for 30 minutes. </b><br />
<b><br />6. Make milk last longer: Add a pinch of salt to your milk carton to make it last a few days longer.</b><br />
<b><br />7. Clean wicker furniture: Scrub your outdoor furniture with a stiff brush dipped in salt water to get rid of any dullness. Let the furniture dry in the sun.</b><br />
<b><br />8. Stop candles from dripping: Make a saltwater solution of 2 tablespoons of salt for every 2 cups of water. Soak your candles overnight and then set them out to dry.</b><br />
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<b>9. Clean greasy pans: Sprinkle a generous amount of salt in the pan to soak up any grease. Scrub the salt around to remove any burned-on bits, then wash with soapy water.</b><br />
<b><br />10. Prevent windows from frosting: Dip a sponge in salty water and rub on the inside of your windows. This will stop any ice from forming.</b><br />
<b><br />11. Stop apples from browning: Mix a 1/2 teaspoon of salt for every 1 quart of water and soak the apple pieces for about 5 minutes.</b><br />
<b><br /><br />Till Next Time…..<br /><br />Copyright © 2016 “Family Plus Food Equals Love” All Rights Reserved</b>Dottiehttp://www.blogger.com/profile/12088546024012627842noreply@blogger.com10tag:blogger.com,1999:blog-8034365797555822466.post-78759190255251166512016-04-19T00:21:00.000-04:002016-04-19T00:28:20.978-04:00"Tip Tuesday" Is All About "Garlic"..."Grandma’s Marinara Tomato Sauce" & "Grandma’s Meatballs" <div class="separator" style="clear: both; text-align: center;">
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<b>Welcome, to my blog and Tip Tuesday! Come on in have a glass of wine! If you would like to share some tips that have helped you out just let me know by posting below or by an email to angellite13(at)optimum(dot)net and I will post them with your name in a future blog post. I think this will be fun and “Tips” are always a time saver. </b><br />
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<b>Today happens to be “<u>National Garlic Day</u>!” Garlic is used in many households for wonderful tasty dishes. You can NEVER be without garlic cloves in an Italian house. Garlic is called "the stinking rose" or “the fragrant pearl." Its pungent flavor is used as a seasoning or condiment. Garlic cloves can be eaten raw or cooked. They may also be dried or powdered. According to Ron Engeland, author of “Growing Great Garlic” there may well be over 450 identifiable strains of garlic.</b><br />
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<b>Did you know that garlic, is a species in the onion family. Its close relatives include the onion, shallot, and leek. Garlic has been used throughout recorded history for both culinary and medicinal purposes. Here’s some “Garlic” trivia and “Tips” that you may enjoy reading.</b><br />
<ul>
<li><b>Central European folk beliefs - considered garlic a powerful ward against demons, werewolves, and vampires. To ward off vampires, garlic could be worn or hung in windows etc.</b></li>
<li><b> </b><b>Egyptians worshiped garlic - and placed clay models of garlic bulbs in the tomb of Tutankhamen.</b></li>
<li><b>How Can You Get Rid of Garlic Odor on Your Hands after cooking? After exposure, scrub your hands with salt and lemon juice, using cold water. Then rinse off with soapy warm water. Another way is to rub your hands on the stainless steel sink. Then wash your hands and the odor should be gone.</b></li>
<li><b>It is said that if you carry a garlic clove with you when traveling over water, it will prevent you from drowning.</b></li>
<li><b>Soldiers throughout history have used it for these properties when going into battle.</b></li>
<li><b>Garlic Tea - For sore throat, make a garlic tea by steeping several cloves of garlic in half a cup of water overnight. Hold your nose and drink it.</b></li>
<li><b>Garlic is also used for hair growth.</b></li>
<li><b>Alliumphobia is what the fear of garlic is called. Garlic only contains 4 calories per clove.</b></li>
<li><b>Chicago was named after the American Indian word for the wild garlic that grew around Lake Michigan, chicagaoua. </b></li>
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<b>There are many Garlic Festivals throughout the country. One is called “The Hudson Valley Garlic Festival,” in Saugerties, New York (Oct 1 & 2, 2016)</b><br />
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<b>Making a great tomato sauce is something you can be proud of once you get it right. No store bought pasta or spaghetti sauce can compare with the taste of a sauce that you make from scratch. You can use this sauce on a variety of pasta including spaghetti, macaroni, and it is also a good base for lasagna and meatballs. My recipe this week is two fold, one is my mom’s “Marinara Sauce” and the other is her “Meatball” recipe. Of course these two dishes contain garlic. The recipe for this sauce was passed down from my family, and now to you. Buon Appetto! </b><br />
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<b>“<u>Grandma’s Marinara Tomato Sauce</u>” <br /><br /><u>Ingredients</u>:<br />2 cans of 28 oz. crushed tomatoes<br />2 cans of tomato paste<br />Olive Oil or Canola Oil<br />5 large garlic cloves<br />Salt to taste<br />2 1/2 tablespoons of Oregano flakes <br />2 1/2 tablespoons of Parsley flakes<br />2 1/2 tablespoons of Basil flakes<br />2 dried Bay leaves</b><br />
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<b><u>Directions:</u><br />On medium heat sauté olive oil to thinly cover bottom of pot. Add garlic. Then add crushed tomatoes and paste. Add 1/2 can of water (use paste can). Put in salt, parsley, basil, oregano to taste and add 2 dried bay leaves. Stir while cooking on low simmer (after starts to boil) for 1 hour. You can add a small amount of sugar if desired (optional). Cover on or slightly off to thicken sauce. Enjoy with pasta of your choice and meatballs. <br /><br /> *********************************************</b><br />
<b><br />“<u>Grandma’s Meatballs</u>” <br /><u>Yields</u>: 30 meatballs-(10 meatballs per pound)</b><br />
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<b><br /><u>Ingredients:</u><br />2 cups of bread crumbs (if too stiff add a sprinkle of water)<br />3 lbs of beef chuck chopped meat (80% lean, but not too lean, you need a little fat for moisture)<br />1 1/2 teaspoons of minced garlic<br />3/4 cup of Pecorino Romano cheese</b><br />
<b>6 eggs<br />1/2 teaspoon of salt<br />1/2 teaspoon of freshly ground pepper<br />3 fistfuls of fresh parsley-chopped<br />Vegetable oil or Canola oil <br /> <br /><u>Directions:</u><br />Place oil about 1/4 to 1/2 inches in frying pan. Heat oil before placing the meatballs in pan. Put the beef chuck in a med-sized bowl and add all ingredients except the oil. Gently combine the meat using your hands until evenly mixed. The mixture should be slightly wet and workable, not too sticky. Using your hands, gently shape meat into balls. Don’t worry if they are not perfectly round, but try to make them all uniform for even cooking. Don’t roll them over and over, be gentle. Add the meatballs to the pan and fry them until they are brown on one side then turn. Keep turning with tongs until they are completely and evenly browned. Transfer the cooked meatballs to a paper towel to drain. Now it is time to place your meatballs into your sauce to cook for a while and then serve with pasta of your choice. <br /><br /><u>Tip</u>: In place of bread crumbs, take chunks of stale Italian bread and soak in a bowl with water or milk. As it softens remove crust and squeeze water or milk out of bread chunks. Separate into small pieces and add to chopped meat mixture. </b><br />
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<b><br /><u>Don’t forget to pair your meal with some delicious red wine</u>…… <br /><br /><span style="color: #660000;"><span style="font-size: large;">Don’t forget to drink responsibly! </span></span></b><br />
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<b><br />Till Next Time………………………………..<br /><br />Copyright © 2016 “Family Plus Food Equals Love” All Rights Reserved</b>Dottiehttp://www.blogger.com/profile/12088546024012627842noreply@blogger.com10tag:blogger.com,1999:blog-8034365797555822466.post-79676706068795725882016-04-12T00:01:00.000-04:002016-04-12T00:06:01.278-04:00"Tip Tuesday" and “Ham Asparagus Strata” Yummy!!<div class="separator" style="clear: both; text-align: center;">
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<b>Welcome, to my blog… all my friends, family, and followers!<span style="color: blue;"> <span style="color: #0c343d;"><span style="color: #660000;"><u>I am finally back!</u></span> </span></span>I am taking it slow so I will only be posting on Tuesday for a few weeks, then I will be back on Friday as well. If you have noticed I have renamed, “Soupy Tuesday” for the Spring and Summer to “<u>Tip Tuesday.</u>” I will still be posting a fabulous recipe but then at the bottom of my recipe I will be posting some “Tips” for food, cooking, baking, household tips, etc. As I did with “Soupy Tuesday,” I am also welcoming your “Tips” too. So if you would like to share some that have helped you out just let me know by posting below or by an email to <span style="color: #660000;">angellite13(at)optimum(dot)net</span> and I will post them with your name in a future blog post. I think this will be fun and “Tips” are always a time saver. </b><br />
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<b><br />Next, I just want to thank all of you who have been sending well wishes and prayers to my mom, my dad, and myself. My mom was in a rehab center for her back from November to the end of February. Her condition is getting better. We did have a few set backs but she is trying to regain her strength. It is very slow going and my family thank you for your continuing prayers and thoughts. I was also in the hospital after my mom came home and so you can see things have been a little busy around here. So again thank you dear family and friends for your concern, understanding, and your prayers.</b><br />
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<b>This recipe is taken from a cookbook that I have used before called, “<u>Better Homes and Gardens Annual Recipes 2007.</u>” I have the pleasure to participate in my food blogger friend <u>Louise‘s,</u> <span style="color: blue;">“<a href="http://www.monthsofediblecelebrations.com/2016/04/in-my-kitchen-cookbook-wednesday.html" target="_blank"><span style="color: blue;">Months Of Edible Celebrations</span></a></span>.” She is posting to her blog recipes that are taken from cookbooks, magazines, booklets, etc. on Wednesday as “<a href="http://www.monthsofediblecelebrations.com/2016/04/in-my-kitchen-cookbook-wednesday.html" target="_blank"><span style="color: blue;">Cookbook Wednesdays</span>.</a>” So stop over at her blog and tell her that I sent you.... </b><br />
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<b><u>“Ham-Asparagus Strata”</u></b><br />
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<b><br />This cheesy breakfast or brunch recipe is a make-ahead special. Fix it the night before and pop it in the oven the next morning. I have made this before and used only veggies, but you can add whatever you and your family likes. Enjoy!<br /><br /><u>Serving yield</u>: 6<br /><br /><u>Ingredients</u>:<br />4 English muffins, torn or cut into bite-size pieces (4 cups) <br />2 cups cubed cooked ham (10 oz.) (you can also add Vegetables/no meat) <br />2 cups cut-up fresh cooked asparagus <br />4 ounces shredded Swiss cheese <br />4 eggs, beaten <br />1/4 cup dairy sour cream <br />1 1/4 cups milk <br />2 tablespoons finely chopped onion <br />1 tablespoon Dijon-style mustard <br />Salt and ground black pepper to taste</b><br />
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<b><u>Directions:</u> <br />In greased 2-quart square baking dish spread half the muffin pieces. Top with ham, asparagus, and cheese. Top with remaining muffin pieces. In bowl whisk together eggs and sour cream. Stir in milk, onion, mustard, and salt and pepper. Pour over layers in dish. Cover; chill for 2 to 24 hours. Bake, uncovered, in 325°F oven for 60 to 65 minutes or until internal temperature registers 170°F on an instant read thermometer. Let stand 10 minutes before serving. <br /><br /> **********************************************</b><br />
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<b><br />Now, for “<u>TIP TUESDAY</u>”<br /><br /><u>Clever uses for White Bread</u>: These tips are the greatest things since sliced…well, you know. </b><br />
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<b>People eating white bread these days are shamed by the healthy eaters all around them. I happen to love white bread (peanut butter and jelly on soft white bread, there is nothing better!) but buy the multi-grain in an effort to eat healthier. If you find yourself with an uneaten loaf of white bread here are some creative household uses for it.<br /><br /><u>Clean the coffee grinder</u>…put a couple of chunks of white bread in, pulse a few times and dump out. The grounds hiding in the corners will stick to the bread chunks. <br /><br /><u>Safely pick up broken glass</u>…catch tiny shards by gently pressing a slice of bread down on the area where the glass broke. Toss immediately into trash to avoid scattering them. <br /><br /><u>Keep fresh baked cookies soft</u>…before putting cooking into a covered container, add a few slices of bread to the bottom. The bread will become hard, keeping the cookies soft. <br /><br /><u>Degrease soups & sauces</u>….soak up the oil that’s risen to the surface of your soup/sauce. Simply place a stale piece of bread on top, let it sit for a few seconds, then remove it. <br /><br /><u>Erase photo smudges</u>….make a ball out of a few pieces of stale bread and swipe it across fingerprint-covered photos. The porous bread absorbs the oils without leaving scratches. <br /><br /><u>Stop foul smells</u>….soak a slice in vinegar, place it on a paper towel and leave inside an empty trashcan, lunchbox, etc overnight. When you toss out, odors will be neutralized due to the acidic vinegar.</b><br />
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<b><u>FUN FACT</u>: Wonder Bread’s name was inspired by the “wonder” of the sight of the International Balloon Race of 1921.<br /><br /> </b><br />
<b>Till Next Time………………………………............<br /><br />Copyright © 2016 “Family Plus Food Equals Love” All Rights Reserved</b>Dottiehttp://www.blogger.com/profile/12088546024012627842noreply@blogger.com12tag:blogger.com,1999:blog-8034365797555822466.post-29474556613418179102016-03-27T00:46:00.000-04:002016-03-27T00:46:46.101-04:00Buona Pasqua! Happy Easter! <div style="text-align: center;">
<b><span style="color: #20124d; font-size: large;">To All My Facebook Friends, </span></b></div>
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<b><span style="color: #20124d; font-size: large;">Family, And Followers:</span></b></div>
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<b><span style="color: #20124d; font-size: large;"><u>Buona Pasqua! Happy Easter</u>! </span></b></div>
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<b><span style="color: #20124d; font-size: large;">“May your Easter basket be filled with blessings and joy. </span></b></div>
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<b><span style="color: #20124d; font-size: large;">I wish you, your family, and your friends a day filled </span></b></div>
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<b><span style="color: #20124d; font-size: large;">with loving memories and all the joys of Spring.”</span></b></div>
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<b><span style="color: #20124d; font-family: Times, Times New Roman, serif; font-size: large;">Love and hugs.... Dottie x</span></b></div>
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<span style="font-size: large;"><b><span style="color: #20124d;">*****<u>IMPORTANT</u>: Thank you for all of your thoughts, prayers, and comments about my mom and dad, as well as my own health issues. </span></b><b><span style="color: #20124d;">Things are looking better, </span></b><b><span style="color: #20124d;"> but it is a slow process with my mom. </span></b><b><span style="color: #20124d;">Sorry, I have not written sooner, but my family is my first priority. </span></b><b><span style="color: #20124d;">I will be back stronger, with more fabulous recipes, and stories as soon as I can. </span></b></span><b><span style="color: #20124d; font-size: large;">Feel free to go through my blog at anytime and see other posts with delicious recipes from other years…Enjoy! Ciao!********</span></b></div>
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<b><span style="color: #20124d;">Till Next Time………………………………....................</span></b><br />
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<b><span style="color: #20124d;">Copyright © 2016 “Family Plus Food Equals Love” All Rights Reserved</span></b>Dottiehttp://www.blogger.com/profile/12088546024012627842noreply@blogger.com13tag:blogger.com,1999:blog-8034365797555822466.post-2303656219021506462016-02-16T00:23:00.000-05:002016-02-16T14:31:36.928-05:00“Easy French Onion Soup” For "Soupy Tuesday" & "Cruise with Castaldo" On The Regal Princess<div class="separator" style="clear: both; text-align: center;">
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<b>Welcome to “<u>Soupy Tuesday</u>!” For those of you that are new to my blog…For the next few months I will be sharing a recipe for a delicious easy soup. Everyone enjoys a hot bowl of soup especially this past weekend which the temps were below zero! So this soup or any soup for that matter is like a welcoming friend. Warm and comforting…If you would like to see a special recipe for soup or have one that you want to share just email me (angellite13(at)optimum(dot)net) or post something in the comments below. I will be happy to give you a shout out. Hope this keeps you warm and cozy for the next few months…</b><br />
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<b><span style="color: #660000;">******* I just want to thank all of you who have been sending well wishes and prayers to my mom who is in a rehab center for her back. Her condition is getting better. We did have a few set backs but she is trying to regain her strength. It is very slow going and my family thank you for your continuing prayers and thoughts. Also want to let you know that I will be only posting on “Soupy Tuesday” for a while. Thank you dear family and friends. **********</span></b><br />
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<b>My recipe for today is one that my mom used to make for dinner when my brothers and I were young. “<u>Easy French Onion Soup</u>” This rich soup is great for a Friday-night supper. (If you omit the Pancetta) Indulge your senses in a bowl of steaming French onion soup you’ve made yourself! This dish uses onions simmered with butter, beef broth, and dry white wine. With those savory flavors, all that’s left is to add cheese to melt over every bowl ensuring each spoonful is deliciously cheesy. I always enjoyed this soup so much as the flavor is delicious but also the cheese melted on top is heavenly. So I am sharing this recipe with you so you can feel all the warmth inside and make memories with your family. <br /> <br />“<u>Easy French Onion Soup</u>”<br /><br /><u>Servings</u>: 6 -8<br /><br />The onions can be caramelized a day ahead. Let cool to room temperature, then transfer to an airtight container, cover and refrigerate until you are ready to finish the soup. </b><br />
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<b><u>Ingredients</u>:<br />4 Tbs. (1/2 stick) unsalted butter <br />4 Tbs. olive oil <br />2 lb Vidalia onions, thinly sliced <br />2 leeks, thinly sliced<br />1/4 pound Pancetta diced (optional)<br />1/2 tsp. sugar <br />1/ 2 tsp. salt <br />1 1/2 Tbs. all-purpose unbleached flour <br />2 quarts beef stock, homemade or purchased<br />1/2 cup dry white wine <br />1 tsp. freshly ground pepper <br />12 to 16 French bread slices, each 1/2 inch thick <br />3 garlic cloves, halved <br />1/2 lb Swiss, Gruyere, or Provolone cheese <br />Some Pecorino Romano grated cheese for topping</b><br />
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<b><br /><u>Directions</u>:<br /><u>Caramelize the onions</u>: In a large fry pan or Dutch oven over medium heat, melt the butter with 1 Tbs. of the olive oil. Add the onions, diced Pancetta, and the leeks, now cook, stirring occasionally, until golden, 4 to 5 minutes. Reduce the heat to low, cover and cook, stirring occasionally, for 15 minutes. Uncover, add the sugar and salt and cook, stirring occasionally, until the onions and the Pancetta are caramelized, about 25 minutes. Add the flour and stir for 2 to 3 minutes. <br /><br /><u>Simmer the soup:</u> In another saucepan, bring the stock and wine to a boil over high heat. Slowly add the stock mixture to the onion mixture, stirring to blend. Add the pepper. Reduce the heat to medium, cover partially and simmer until the onions begin to break down and melt into the broth, about 45 minutes. <br /><br /><u>Finish the soup</u>: Meanwhile, preheat a broiler. Place the bread on a baking sheet, drizzle with the remaining 3 Tbs. olive oil and toast under the broiler, turning once, until golden, 3 to 4 minutes per side. Rub the bread with the cut sides of the garlic and set aside. Reduce the oven temperature to 400°F. Place 6 to 8 ovenproof bowls on a baking sheet. Ladle the soup into the bowls, filling them about three-fourths full. Top each serving with 2 slices of toast. Sprinkle with the cheese. Bake until the cheese is golden brown, about 15 minutes. Remove from the oven and serve immediately. Enjoy! </b><br />
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<b><br /> <u>Wine Pairing</u> : This pairs well with rich, medium-bodied white wines. <br /><br /> </b><b></b><br />
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<b><b> <u>"Cruise with Castaldo up the Atlantic East Coast" (New England & Canada)</u></b> </b><br />
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<tr><td class="tr-caption" style="text-align: center;"><b>"Micheal Castaldo"</b></td></tr>
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<b>Ciao a tutti, I know that my readers have heard of my personal friend <a href="http://www.michealcastaldo.com/" target="_blank"><span style="color: blue;">Micheal Castaldo</span></a>. I have written about Micheal before on my blog posts. He is an Award-winning song writer/producer, recording artist, composer, Italian Cultural Ambassador, and entrepreneur. Micheal is very proud and excited to announce a U.S. Atlantic Seaboard/Canada performance cruise along the east coast, from New York City to Halifax, Canada, and back, on the elegant and premium Princess Cruise Lines newest ship, the <a href="http://www.princess.com/learn/ships/gp/" target="_blank"><span style="color: blue;">Regal Princess</span></a>. <a href="http://www.expertiseintravel.com/cs/530821/true" target="_blank"><span style="color: blue;">He will perform several times during the</span></a> seven-night cruise. Travelers will have the opportunity to dine with the performer, accompany him on special optional excursions throughout the trip, and join in his birthday celebration as well. The ship departs from New York on Saturday, September 24, and returns on Saturday, October 1, 2016. <a href="http://www.expertiseintravel.com/cs/530821/true" target="_blank">Click here for rates.</a> Click here to learn how Princess Cruise Lines is an award winning <a href="http://www.princess.com/news/backgrounders_and_fact_sheets/factsheet/Princess-Access-Makes-Cruise-Vacations-Accessi" target="_blank"><span style="color: blue;">ADA compliant ship</span>. </a>For info on internet access and in-cabin calling <a href="http://www.princess.com/learn/faq_answer/onboard/in_touch.jsp" target="_blank"><span style="color: blue;">click here</span>.</a><br /><br />Castaldo, an award-winning Italian tenor, sings in the style of Andrea Bocelli. His body of work has been called a “plush world of ballads and utter sweetness” by celebritycafe.com and “the perfect complement to an Italian music collection” by La Gazzetta Italiana. His passionate performances consistently transport audiences to his native Italian world of beauty and sweeping romanticism, and his loyal fans truly believe his voice has healing powers. <br /><br /> To learn more about Michéal Castaldo visit <a href="http://www.michealcastaldo.com/" target="_blank"><span style="color: blue;">www.michealcastaldo.com </span></a></b><br />
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<b><br /><u>Ports of Call</u>:<br />New York, NY <a href="http://www.princess.com/excursion/popupPortPOI.do?voyageCode=G631&tourCode=&travelOrder=A&portid=NYC" target="_blank">(<span style="color: blue;">Planned Excursions</span></a>)<br />Newport, RI (<a href="http://www.princess.com/excursion/popupPortPOI.do?voyageCode=G631&tourCode=&travelOrder=A&portid=NPT" target="_blank"><span style="color: blue;">Planned Excursions</span>)</a><br />Boston, MA (<a href="http://www.princess.com/excursion/popupPortPOI.do?voyageCode=G631&tourCode=&travelOrder=A&portid=BOS" target="_blank"><span style="color: blue;">Planned Excursions</span></a>)<br />Bar Harbor, ME <a href="http://www.princess.com/excursion/popupPortPOI.do?voyageCode=G631&tourCode=&travelOrder=A&portid=BHB" target="_blank">(<span style="color: blue;">Planned Excursions</span>)</a><br />St. Johns, Canada (<a href="http://www.princess.com/excursion/popupPortPOI.do?voyageCode=G631&tourCode=&travelOrder=A&portid=YSJ" target="_blank"><span style="color: blue;">Planned Excursions</span>)</a><br />Halifax, Canada (<a href="http://www.princess.com/excursion/popupPortPOI.do?voyageCode=G631&tourCode=&travelOrder=A&portid=YSJ" target="_blank"><span style="color: blue;">Planned Excursions</span></a>)<br />New York, NY (<a href="http://www.princess.com/excursion/popupPortPOI.do?voyageCode=G631&tourCode=&travelOrder=A&portid=NYC" target="_blank"><span style="color: blue;">Planned Excursions</span></a>)<br /><br />For more information and all the details about this Cruise with Castaldo, <br />visit<span style="color: blue;"> </span><a href="http://www.expertiseintravel.com/cs/530821/true" target="_blank"><span style="color: blue;">http://www.expertiseintravel.com/cs/530821/true</span> </a>or contact travel consultant and cruise expert, Matilde Pope, of Cruise Planners, at 800-464-1380 | 973-521-9030 or <span style="color: blue;"><a href="mailto:mpope@cruiseplanners.com">mpope@cruiseplanners.com</a>.</span></b><br />
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<tr><td class="tr-caption" style="text-align: center;"><b><span style="background-color: white; color: black; display: inline; float: none; font-family: "arial" , "helvetica" , , "arial narrow"; font-size: 13px; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: 16px; text-align: -webkit-center; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">Matilde Pope</span></b></td></tr>
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<b><br /> Micheal thanks all of his fans for their awesome support and love! <br /><br /><br />Till Next Time………………………………...<br /><br />Copyright © 2016 “Family Plus Food Equals Love” All Rights Reserved</b>Dottiehttp://www.blogger.com/profile/12088546024012627842noreply@blogger.com14tag:blogger.com,1999:blog-8034365797555822466.post-45176881166726582512016-02-09T00:03:00.000-05:002016-02-09T00:26:58.214-05:00“Easy Shrimp Creole Soup” For Soupy Tuesday & “Cenci Cookies” To Celebrate "Carnevale"<div class="separator" style="clear: both; text-align: center;">
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<b>Welcome to “<u>Soupy Tuesday</u>” and <u>Carnevale</u>!!! Being an Italian American, Carnevale is celebrated much like Mardi Gras, but with an Italian flare to it. Carnevale which means in Italian “goodbye to meat” is celebrated before the beginning of Lent. It is the last chance to party-hardy before the days of abstinence. Traditionally during Lent, people refrained from eating, meat, dairy, fats, and sugars. So to dispose of these types of foods and drinks they involved the whole community to consume this food many years ago. You could say a giant party thus became Carnevale. </b><br />
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<b>The Lenten season officially starts on February 10, (this year) Ash Wednesday and continues till Easter Sunday. The traditional purpose of Lent is the preparation of the faithful, as they await the Resurrection of Jesus Christ on Easter Sunday. This is done by prayer, penance, and giving up certain types of luxuries for this season. A favorite food or drink for example; chocolate or soft drinks may be what someone would give up for Lent. I remember when I was a young girl my parents always made sure that we would give up something that was important and special to us. I remember the one thing that I would give up every year which was chocolate. As you, my readers know, I love chocolate and this was extremely hard for me. Then on Easter Sunday we would get a basket filled with goodies like a chocolate bunny and I was able to enjoy my chocolate fix once again. </b><br />
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<b>Carnevale is a festival traditionally held by Christians, but many cities and regions worldwide celebrate with large events leading up to Ash Wednesday. In fact the last day of Carnival is called "Mardi Gras" in New Orleans and precedes Ash Wednesday. This day also is called by other names as “Shove Tuesday,” or “Fat Tuesday.” Most Christians celebrate Shrove Tuesday. For most Christians it is a time to reflect, confess, and ready one's spirit for the forty days of repentance that is Lent. That's where the term "shrove" comes from. "To shrive" is to hear confessions. Thus, Shrove Tuesday is a day of feasting as well as penance.</b><br />
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<b> There are many places that these festivals take place. To name a few famous ones which are held in the cities of Venice, Milan, and Verona in Italy. They have a variety of celebrations which include floats, parades, stilt walkers, throwing confetti, and masquerade balls. Masks are worn to allow people of the lower class to be mixed and undetected with the aristocrats. <br /><br />The traditional colors of the masks are purple, green, and gold. These colors capture the essence of the Holy Trinity. In the Christian faith it is related also to the Three Kings of the Orient. The colors represent purple for justice, green for faith, and gold for power. The Carnival is a colorful, joyful party during which tasty and rich dishes are traditionally prepared. Loved by young and old, it is celebrated with masks that create a humorous and playful atmosphere. Like any self-respecting party, Carnivale is also an excellent opportunity to share something special like the recipes.</b><br />
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<b>Today I have a yummy recipe for “Soupy Tuesday” as well as a sweet dessert for “Carnevale!” The soup is called “<u>Easy Shrimp Creole</u>” and the dessert I am sharing is called “<u>Cenci</u>” in Italian which means “rags/ribbons.” When I was young I remember my grandmother “Nanni” used to make this type of Italian cookie. Instead of long strips she would take up the two ends and make a knot in the middle before frying them. They would look like bow ties or bows but how sweet and yummy they were especially with some powdered sugar or honey on them. Delizioso! <br /><br />Enjoy this hearty shrimp that's served with rice – a wonderful dinner ready in an hour. It is a little thicker, not as soupy, but has all the flavors of Carnevale or Mardi Gras. <br /><br /> </b><br />
<b> “<u>Easy Shrimp Creole</u>”<br /><br />30-minutes for prep<br />60-minutes total time<br />6--servings</b><br />
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<b><u>Ingredients:</u><br />2 lb uncooked medium shrimp in shells, thawed if frozen<br />1/4 cup butter <br />3 medium onions, chopped (1 1/2 cups) <br />2 green bell peppers, finely chopped (2 cups) <br />2 medium stalks celery, finely chopped (1 cup)<br />2 cloves garlic, finely chopped <br />1 cup Chicken stock<br />2 teaspoons chopped fresh parsley<br />1 1/2 teaspoons salt<br />1/4 teaspoon ground red pepper (cayenne)<br />2 dried bay leaves<br />1 can (15 oz) tomato sauce<br />6 cups hot cooked rice<br /><br /><u>Directions: </u><br />Peel shrimp. Make a shallow cut lengthwise down back of each shrimp; wash out vein. Cover and refrigerate. In 3-quart saucepan, melt butter over medium heat. Cook onions, bell peppers, celery, and garlic in butter about 10 minutes, stirring occasionally, until onions are tender. Stir in remaining ingredients except rice and shrimp. Heat to boiling; reduce heat to low. Simmer uncovered 10 minutes. Stir in shrimp. Heat to boiling; reduce heat to medium. Cover and cook 4 to 6 minutes, stirring occasionally, until shrimp are pink and firm. Remove bay leaves. Serve shrimp mixture over rice.<br /><br /><span style="color: #660000;">*******<u> Notes</u>: you can add as much heat as you like! You can also add some scallops, or even cut up in rounds some Andouille Sausage.********** </span></b><br />
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<b>One of the most familiar treats at this time of year are mounds of crispy sugared strips called “cenci,” which are also called rags, but cenci sounds more elegant. These randomly cut pieces of dough are fried and then coated in confectioner's sugar. In Tuscany at Carnivale time this sweet treat is made everywhere and everyone has their fill before the austere Lenten season of denial begins. </b><br />
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<u><b>"Cenci"</b></u><br />
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<b><u>Ingredients:</u><br />3 eggs<br />3 Tablespoons of sugar<br />1/2 teaspoon of vanilla or almond extract<br />1/2 teaspoon of salt <br />Grated zest of 2 oranges or lemons<br />2 cups of unbleached all purpose flour <br />1 1/2 teaspoons of baking powder<br />1 1/2 teaspoons of unsalted softened butter<br />About 6 cups of vegetable oil for deep frying<br />A pasta machine is perfect for thinning the dough<br />Confectioner’s sugar or honey</b><br />
<b><br /><u>Directions</u>:<br />In a bowl, beat eggs, sugar, and salt until frothy. Stir in vanilla or almond extract, and the orange or lemon zest. Sift flour with baking powder and gradually add to batter. Add butter and mix well. Turn out on a floured surface: knead for at least 10 minutes. Divide dough into half; then roll each as thin as possible (noodle thickness) Cut into 5” x 1” strips with a knife or scalloped pastry wheel. Preheat oil to about 375°F; then fry strips until golden brown about 1 minute per side. Drain on paper towels, sprinkle with confectioner’s sugar or drizzle honey on top. Cookies are best served the same day. <br /><br />Till Next Time………..<br /><br />Copyright © 2016 “Family Plus Food Equals Love” All Rights Reserved</b>Dottiehttp://www.blogger.com/profile/12088546024012627842noreply@blogger.com10tag:blogger.com,1999:blog-8034365797555822466.post-9030543527614791862016-02-02T00:51:00.000-05:002016-02-02T00:53:02.780-05:00“White Bean Soup with Swiss Chard” For "Soupy Tuesday" and Groundhog Day!<div class="separator" style="clear: both; text-align: center;">
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<b>Welcome to “<u>Soupy Tuesday</u>!” For those of you that are new to my blog…For the next few months I will be sharing a recipe for a delicious easy soup. As the days get colder, everyone enjoys a hot bowl of soup. So this soup or any soup for that matter is like a welcoming friend. Warm and comforting…If you would like to see a special recipe for soup or have one that you want to share just email me (angellite13(at)optimum(dot)net) or post something in the comments below. I will be happy to give you a shout out. Hope this keeps you warm and cozy for the next few months…</b><br />
<b><br /><span style="color: #660000;">******* I just want to thank all of you who have been sending well wishes and prayers to my mom who is in a rehab center for her back. Her condition is getting better with her PT and OT. She is trying to regain her strength. It is very slow going and my family thank you for your continuing prayers and thoughts. Also want to let you know that I will be only posting on “Soupy Tuesday” for a while. Thank you dear family and friends.**********</span><br /> </b><br />
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<b>Not only is it “<u>Soupy Tuesday</u>” but it is also “<u>Groundhog Day</u>!” Groundhog Day is always in the month of February and is held on February 2nd each and every year. Groundhog Day or Groundhog's Day is a holiday celebrated in New York and Pennsylvania as well as many other states across the USA. In weather lore, if a groundhog emerges from its burrow on this day and fails to see its shadow because the weather is cloudy, winter will soon end. If the groundhog sees its shadow, it will return into its burrow, and the winter will continue for 6 more weeks. <br /><br />You may be saying what is a Groundhog anyway? The groundhog (Marmota monax) is a rodent of the family Sciuridae, belonging to the group of large ground squirrels. It's also known as a woodchuck, whistle pig, or marmot. “Punxsutawney Phil,” in Pennsylvania is the world’s most famous groundhog.</b><br />
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<b>The earliest known American reference to Groundhog Day can be found at the Historical Society of Berks County in Reading, Pennsylvania. The reference was made Feb. 4, 1841 in Morgantown, Berks County, Pennsylvania storekeeper James Morris' diary: "Last Tuesday, the 2nd, was Candlemas day, the day on which, according to the Germans, the Groundhog peeps out of his winter quarters and if he sees his shadow he pops back for another six weeks nap, but if the day be cloudy he remains out, as the weather is to be moderate."</b><br />
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<b><br />So what do you think will happen today? Will the Groundhog see his shadow or not? What ever will happen, we will still have our bowl of hot soup! Join me today as I share with you a soup called “<u>White Bean Soup with Swiss Chard</u>” Generous measures of Swiss Chard and white beans make this soup filling enough to serve as a main course, accompanied by whole-grain bread and a salad on the side…Enjoy and stay warm….. </b><br />
<b><br />“<u>White Bean Soup with Swiss Chard</u>”<br /><br /><u>Prep time</u>: 10 minutes <u>Cook Time</u>: 25 minutes <u>Servings</u>: 6</b><br />
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<b><u>Ingredients</u>: <br />1 Tbs olive oil <br />1 large red onion, chopped <br />1 leek, white part only, halved, rinsed and sliced (see directions below) <br />1 garlic clove, minced <br />3 oz Portobello mushrooms, stems & gills removed then dice <br />1/2 tsp dried thyme<br />4 cups Chicken Stock or Vegetable Stock<br />3 oz Swiss chard, cut into strips 1/2 inch wide ( you can also use spinach or kale)<br />2 cans (15 oz each) Cannellini beans, drained & rinsed<br /><br /><u>Directions:</u><br />1. <u>Sauté</u> the vegetables: In a large saucepan over medium-high heat, warm the oil. Add the onion and leek and sauté until the onion is translucent, about 4 minutes. Add the garlic, mushrooms and thyme and cook, stirring occasionally, until the liquid released by the mushrooms has evaporated, about 6 minutes. <br /><br />(<u>To clean a leek</u> quickly, trim off the dark green tops. Cut the stalk in half lengthwise, leaving the root end intact. Rinse the leek under cold running water, separating the layers to remove any embedded dirt. Prepare as directed, removing the root end.)<br /><br />2. <u>Finish the soup</u>: Add the stock, chard and beans and bring to a boil over high heat. Reduce the heat to medium-low and simmer, uncovered, until the chard is just tender, about 8 to 10 minutes. Serve immediately. <br /><br /><span id="goog_79152874"></span><span id="goog_79152875"></span></b><br />
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<b><br />“<u>Wine Pairing</u>” This pairs well with rich, medium-bodied white wine. Cin Cin!<br /><br /><span style="font-size: large;"> <span style="color: #660000;"> "Please Drink Responsibility"</span> </span><br /> </b><br />
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<b>Till Next Time………………………………...<br /><br />Copyright © 2016 “Family Plus Food Equals Love” All Rights Reserved</b>Dottiehttp://www.blogger.com/profile/12088546024012627842noreply@blogger.com13tag:blogger.com,1999:blog-8034365797555822466.post-77402770346205692862016-01-26T00:01:00.003-05:002016-01-26T00:01:58.451-05:00“Crab, Shrimp, and Corn Chowder Soup” To Keep You Warm On A "Soupy Tuesday"<div class="separator" style="clear: both; text-align: center;">
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<b>Welcome to “<u>Soupy Tuesday</u>!” For those of you that are new to my blog…For the next few months I will be sharing a recipe for a delicious easy soup. As the days get colder, everyone enjoys a hot bowl of soup. We here on the East Coast had a Blizzard this passed weekend. I ended up with about 27 inches of snow with the drifts on Long Island. It took a few days to clear out. So this soup or any soup for that matter is like a welcoming friend. Warm and comforting…If you would like to see a special recipe for soup or have one that you want to share just email me at this address (angellite13(at)optimum(dot)net) or post something in the comments below. I will be happy to give you a shout out. Hope this keeps you warm and cozy for the next few months…<span style="color: #660000;"> </span></b><br />
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<b><span style="color: #660000;">******* I just want to "thank" all of you who have been sending well wishes and prayers to my mom who is in a rehab center for her back. She has been there since the beginning of December and her condition is getting better with her PT and OT, but she had a set back the weekend of the January 16th and was taken to the hospital for a blood transfusion. She is now back at the rehab and is trying to regain her strength. It is very slow going and my family thank you for your continuing prayers and thoughts. Also want to let you know that I will be only posting on “<u>Soupy Tuesday</u>” for a while. Thank you dear family and dear friends.**********<br /><span id="goog_327822830"></span><span id="goog_327822831"></span> </span></b><br />
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<b>The soup that I would love to share with you today is called “<u>Crab, Shrimp and Corn Chowder</u>” Just as good as the satisfying chowders you find in restaurants along the New England coast, this creamy chowder can easily be made at home in less than an hour. Why not whip some up right now?<br /><br />“<u>Crab, Shrimp, and Corn Chowder Soup</u>”<br /><br /><u>Serves</u>: 6; 1 3/4 cups each<br /><br /><u>Ingredients:</u><br />4 slices bacon<br />1 medium sweet onion, coarsely chopped (about 1 cup)<br />2 cloves garlic, minced<br />6 cups Chicken Broth homemade or cans<br />2 teaspoons seafood seasoning<br />7 red potatoes or fingerling potatoes, cut into 1-inch pieces (about 2 cups)<br />2 cups frozen whole kernel corn<br />1 container (8 ounces) pasteurized refrigerated lump crabmeat<br />12 small shrimp, cooked, and deveined<br />1/2 cup heavy cream</b><br />
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<b><u>Directions</u>: </b><br /><b>Cook the bacon in a 4-quart saucepan over medium-high heat for 5 minutes or until crisp. Remove the bacon from the saucepan and drain on paper towels. Pour off all but 2 tablespoons drippings from the saucepan. Reduce the heat to medium. Add the onion and garlic to the saucepan and cook until the onion is tender, stirring occasionally. Stir the broth, seafood seasoning, potatoes, and corn in the saucepan. Heat to a boil. Reduce the heat to low. Cook for 15 minutes or until the potatoes are tender, stirring occasionally. Stir in the crabmeat and shrimp, plus add heavy cream and cook for 5 minutes or until the mixture is hot and bubbling. Divide the chowder among 6 bowls. Top each with about 1 tablespoon bacon. Serve with a big green salad and a chunk of crusty bread…to get up every bit…Enjoy!<br /><br /><span style="color: #660000;"><u>*****Ingredient Note: If you can't find sweet onions, regular white or yellow onions will work in this recipe.</u></span><br /><br /><br />Till Next Time………………………………...<br /><br />Copyright © 2016 “Family Plus Food Equals Love” All Rights Reserved</b>Dottiehttp://www.blogger.com/profile/12088546024012627842noreply@blogger.com8