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  #291  
Old 09-05-2016, 11:21 AM
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A great side-I used 2 cans of yellow corn and 2 cans of white corn drained and rinsed.

Confetti Corn


Ingredients

2 tablespoons good olive oil
1/2 cup chopped red onion
1 small orange bell pepper, 1/2-inch diced
2 tablespoons unsalted butter
Kernels cut from 5 ears yellow or white corn (4 cups)
1 1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 tablespoons julienned fresh basil, minced fresh chives

Directions

Heat the olive oil over medium heat in a large saute pan. Add the onion and saute for 5 minutes, until the onion is soft. Stir in the bell pepper and saute for 2 more minutes.


Add the butter to the pan and allow it to melt. Over medium heat, add the corn, salt, and pepper and cook, stirring occasionally, for 5 to 7 minutes, until the corn just loses its starchiness. Season to taste, gently stir in the basil or other green herbs, and serve hot.
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  #292  
Old 10-25-2016, 09:43 PM
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Weeknight Lemon Chicken Dinner

Ingredients

12 ounces baby red potatoes, halved
1 tablespoon olive oil, divided
4 (6-ounce) skinless, boneless chicken breast halves, pounded to 3/4-inch thickness
3/4 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
2 thyme sprigs
4 ounces cremini mushrooms, quartered
1 tablespoon chopped fresh thyme
1/4 cup whole milk
5 teaspoons all-purpose flour
1 3/4 cups unsalted chicken stock (such as Swanson)
8 very thin lemon slices
1 (8-ounce) package trimmed haricots verts (French green beans)
2 tablespoons chopped fresh flat-leaf parsley

Preheat oven to 450.
Place potatoes in a medium saucepan; cover with water. Bring to a boil, and simmer 12 minutes or until tender. Drain.
Heat a large ovenproof skillet over medium-high heat. Add 1 teaspoon oil to pan. Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add chicken and thyme sprigs to pan; cook 5 minutes or until chicken is browned. Turn chicken over. Place pan in oven; bake at 450 for 10 minutes or until chicken is done. Remove chicken from pan.
Return pan to medium-high heat. Add remaining 2 teaspoons oil. Add potatoes, cut sides down; mushrooms; and 1 tablespoon thyme; cook 3 minutes or until browned, stirring once. Combine milk and flour in a small bowl, stirring with a whisk. Add remaining salt, remaining pepper, flour mixture, stock, lemon, and beans to pan; simmer 1 minute or until slightly thickened. Add chicken; cover, reduce heat, and simmer 3 minutes or until beans are crisp-tender. Sprinkle with parsley.
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  #293  
Old 10-29-2016, 11:15 AM
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Medallions of Beef Tenderloin With Cabernet Reduction Serves 2

1
lb beef tenderloin, trimmed
2
teaspoons coarse salt
2
teaspoons black pepper
2
teaspoons garlic powder
1⁄2
shallot
1
sprig fresh rosemary
3⁄4
cup beef broth, divided use
1⁄2
cup cabernet sauvignon wine
2
tablespoons unsalted butter
1
pinch salt, if needed
1
pinch pepper, if needed

Directions
Preheat oven to 500F.
Combine the salt, pepper, and garlic powder in a zip closure bag.
Very lightly oil the tenderloin with olive oil.
Sprinkle the mixture liberally over all sides of the tenderloin and press into the meat.
Heat 1 tablespoon olive oil in a heavy ovenproof skillet or roasting pan over medium high heat.
Sear the tenderloin for a minute or so on all sides.
Add cup of beef broth to the skillet (to prevent smoking in the oven and keep meat moist) and the sprig of rosemary.
Transfer skillet to preheated oven and roast tenderloin for about 8 10 minutes.
Remove skillet from oven; transfer tenderloin to a cutting board, cover with aluminum foil and allow meat to rest. You can prepare up to this point and hold the meat under the foil for at least 30 45 minutes.
Do not wash skillet or discard the roasting juices and bits. With skillet still hot, add the chopped shallot and cook for a minute or so. Add cup beef broth to the skillet, scraping all the caramelized juices and bits with a spoon.
Add the Cabernet Sauvignon and bring to a boil to reduce the volume of the sauce by about half.
If holding the final preparation, stop at this point, cover skillet, and turn heat off.

Just before serving, slice the tenderloin into to 1 medallions.
Return skillet to medium high heat, add about 2 tablespoons unsalted butter to the sauce and allow it to melt, taste and if needed adjust with a pinch or salt or pepper. Remove the rosemary sprig.
Return the medallions to the hot pan and gently warm them in the sauce for 30 seconds to 1 minute on each side for medium rare or a bit longer until desired temperature.
Remove the medallions to warmed platter or serving plate, pour sauce over them, and serve.
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I'm pursuing my lifelong quest for the perfect, the absolutely driest martini to be found in this or any other world. And I think I may have hit upon the perfect formula :
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  #294  
Old 10-29-2016, 12:06 PM
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that sounds good...
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  #295  
Old 10-29-2016, 12:17 PM
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CantRepeat CantRepeat is online now
 
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Picking up my egg today!!
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"Heavy" beer is for wine drinkers that are too embarrassed to drink wine in front of their buddies. "Light" beer is a drinkin' man's beer!
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  #296  
Old 10-29-2016, 12:18 PM
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Quote:
Originally Posted by CantRepeat View Post
Picking up my egg today!!
Welcome to the club!
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2002 Blue Prostar 197, 0 Flex Tower, Perfect Pass, and The Preditor-ADHD Skier

I'm pursuing my lifelong quest for the perfect, the absolutely driest martini to be found in this or any other world. And I think I may have hit upon the perfect formula :
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  #297  
Old 10-29-2016, 12:51 PM
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Sweet! I'm jealous.

Quote:
Originally Posted by CantRepeat View Post
Picking up my egg today!!
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  #298  
Old 10-29-2016, 01:10 PM
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Making this today

Pork Chops with Cider, Apples and Bacon

1 1/2 tablespoons olive or safflower oil, divided
12 slices meaty bacon, cut into 1/2-inch dice
2 medium leeks, whites and pale greens cleaned and sliced into 1/2-inch thick half-moons
5 Braeburn or Honeycrisp apples, cored and sliced into wedges 1-inch thick
Salt and pepper
Freshly grated nutmeg, to taste
8 to 10 sage leaves, thinly sliced
1 tablespoon light brown sugar
Zest and juice of 1 lemon
4 Frenched pork loin rib chops
1 teaspoon (1/3 palmful) fennel pollen or fennel seed
1/4 cup brandy or Calvados (optional)
1/2 cup cloudy cider
2 cloves garlic, crushed
2 tablespoons thyme
2 tablespoons butter

I didn't create this recipe - but bacon and brandy make food good
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  #299  
Old 01-15-2017, 10:51 PM
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Bump!
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I'm pursuing my lifelong quest for the perfect, the absolutely driest martini to be found in this or any other world. And I think I may have hit upon the perfect formula :
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  #300  
Old 11-12-2017, 12:04 PM
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Perfect Potato Soup-Stolen from the Pioneer Woman-Great for those winter days!


Ingredients
6 slices thin bacon, cut into 1-inch pieces
3 carrots, scrubbed clean and diced
3 stalks celery, diced
1 medium onion, diced
6 small russet potatoes, peeled and diced
1/2 teaspoon Cajun spice mix, plus more if needed
Salt and freshly ground black pepper
8 cups low-sodium chicken or vegetable broth
1 cup milk
3 tablespoons all-purpose flour
1/2 cup heavy cream
1 teaspoon minced fresh parsley
1 cup grated Cheddar
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Directions

Add the bacon pieces to a soup pot over medium heat and cook until crisp and the fat is rendered. Remove the bacon from the pot and set it aside. Pour off most of the grease, but do not clean the pot.
Return the pot to medium-high heat and add the carrots, celery and onions. Stir and cook for 2 minutes or so, then add the diced potatoes. Cook for 5 minutes, seasoning with the Cajun spice, 1/2 teaspoon salt and some pepper. Pour in the broth and bring it to a gentle boil. Cook until the potatoes are starting to get tender, about 10 minutes. Whisk together the milk and flour, then pour the mixture into the soup and allow the soup to cook for another 5 minutes.
Remove about half of the soup and blend in a blender or food processor until completely smooth. Pour it back into the soup pot and stir to combine. Let it heat back up as you taste for seasoning, adding more of what it needs. Stir in the cream, then the parsley,
Serve in bowls garnished with the grated cheese and crisp bacon pieces. The soup can also be frozen.
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2002 Blue Prostar 197, 0 Flex Tower, Perfect Pass, and The Preditor-ADHD Skier

I'm pursuing my lifelong quest for the perfect, the absolutely driest martini to be found in this or any other world. And I think I may have hit upon the perfect formula :
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