tag:blogger.com,1999:blog-57551670146960746692024-02-21T18:06:34.618-08:00Allison's Kitchen@Rustic Owl Farmallisonhttp://www.blogger.com/profile/12939844267583675841noreply@blogger.comBlogger147125tag:blogger.com,1999:blog-5755167014696074669.post-80860081926422569202024-01-06T08:05:00.000-08:002024-01-06T08:05:45.899-08:00Dutch baby 3 eggs ( my eggs are very small so I used 4) must be room temperature <div>½ cup flour</div><div>½ cup milk ( room temperature)</div><div>1 tablespoon sugar</div><div>Pinch of nutmeg</div><div>2 tablespoons butter</div><div>Syrup, preserves, confectioners’ sugar or cinnamon sugar</div><div><br></div><div>Preheat oven to 425 degrees.</div><div>Combine eggs, flour, milk, sugar and nutmeg in a blender jar and blend until smooth. scrape blender and blend again. Batter may also be mixed by hand. With a whisk.</div><div>Place butter in a heavy 10-inch cast-iron skillet. and place in the oven. As soon as the butter has melted (watch it so it does not burn). Your pan must be hot. add the batter to the pan, return pan to the oven and bake for 10- 20 minutes, until the pancake is puffed and golden. Turn off oven leave pancake in oven for a few minutes. I served with butter, fresh apple/pear sauce and maple syrup. </div><div>If you want a savory pancake leave out the sugar and nutmeg, which I usually do because I use syrup and a fruit compote. </div><div>Enjoy!</div><div>Allison ❤️</div><div><br></div><div><div class="separator" style="clear: both; text-align: center;">
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</div><br></div>allisonhttp://www.blogger.com/profile/12939844267583675841noreply@blogger.com0tag:blogger.com,1999:blog-5755167014696074669.post-68722863531463710122023-05-04T12:37:00.000-07:002023-05-04T12:37:18.375-07:00ONLINE NATURE CAMP: HERBALISM FOR KIDS<div>Moms and dads, caregivers, nannies, and kids of all ages, we invite you on a 4-week journey to explore herbalism just for kids in the Online Nature Camp: Herbalism for Kids program. This 4-part lesson plan may be enjoyed with flexibility and at your own pace, designed as a 4- week discovery journey with a bounty of opportunity to create, explore, and learn together!</div><div><br /></div><div>The Online Nature Camp: Herbalism for Kids, put on by the wonderful herbalists, experienced educators, and seasoned parents at the Herbal Academy, is a guided 4-lesson educational and experiential program for young learners – and, we promise, it won’t feel like schoolwork at all! <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicCmQYQDTKai0cyQZS8abkuG_he3pLbl0BnmgXPzdxJ-ftPSX-M2lQHExHSAnRlgG61J3PZgzT9vE7pnGd3lC5OwcqwW_6My77bAUzi810inF69i5sfwMCv8GXmqxmVe8RRUkBpXMDxyQc7LN1XOKdkkcf2YcZF5pR3c-SnIOneNf0n9tArwhmaj5m/s1200/DSC_0182-2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="900" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicCmQYQDTKai0cyQZS8abkuG_he3pLbl0BnmgXPzdxJ-ftPSX-M2lQHExHSAnRlgG61J3PZgzT9vE7pnGd3lC5OwcqwW_6My77bAUzi810inF69i5sfwMCv8GXmqxmVe8RRUkBpXMDxyQc7LN1XOKdkkcf2YcZF5pR3c-SnIOneNf0n9tArwhmaj5m/s320/DSC_0182-2.jpg" width="240" /></a></div>$29.00 or $39.00 <a href="https://theherbalacademy.com/product/online-nature-camp-herbalism-kids/?ap_id=allisonskitchen" target="_blank">https://theherbalacademy.com/product/online-nature-camp-herbalism-kids/?ap_id=allisonskitchen</a></div>allisonhttp://www.blogger.com/profile/12939844267583675841noreply@blogger.com0tag:blogger.com,1999:blog-5755167014696074669.post-67955201651302347392023-05-04T10:29:00.001-07:002023-05-04T11:55:55.745-07:00Bountiful Herb Guacamole Recipe<p> It's almost May 5th Cinco de mayo time to whip up some margaritas and guacamole</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilL9N-eXsVpoC1ijo3hOK8EaftJ98p_W3nwFgmlzwwL1EPxIi3zcSLMAD7Dt06cyLUmOGmT7LMzFjTDK5e2gJyfMOh9U_hJf0YWXvkIQFYJV2QzTFCHu0pV7n46QEqFwC_MI6V-uX639iKS0hFbFaS0xeXL1ygLZv8hmJfRBA4Vs7XkS-w-jRFL1sC/s1200/guacamole3.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="1200" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilL9N-eXsVpoC1ijo3hOK8EaftJ98p_W3nwFgmlzwwL1EPxIi3zcSLMAD7Dt06cyLUmOGmT7LMzFjTDK5e2gJyfMOh9U_hJf0YWXvkIQFYJV2QzTFCHu0pV7n46QEqFwC_MI6V-uX639iKS0hFbFaS0xeXL1ygLZv8hmJfRBA4Vs7XkS-w-jRFL1sC/s320/guacamole3.jpg" width="320" /></a></div><br /><p></p><p><br /></p><p>What is it about margaritas and guacamole that is just so dang good? The sweet and sour margarita seems to pair perfectly with the creamy guacamole – and we have just the guacamole recipe in store for you today. Throw in a big bowl of tortilla chips and veggie sticks for a fantastic party spread that will have everyone coming back for more!</p><p><br /></p><p>The foundation of guacamole is avocado, of course, but the rest is up to you! Harvest savory herbs from your garden or forage them from the wild. Some ideas to get your juices flowing include a mix of chives (gather those precious chive blossoms, too!), cilantro, basil, thyme, oregano, parsley, arugula, and nasturtium flowers. A few teaspoons of powdered lemon balm can also be a fun addition and a novel way to increase the citrus flavor. </p><p><br /></p><p>Guacamole is one of those foods that is highly adaptable, and by playing around with herbs, you can give your own personalized zesty, spicy, or peppery spin on this classic recipe depending on your taste preferences! </p><p><br /></p><p>Ingredients</p><p>2 medium-sized avocados</p><p>½ to 1 cup freshly chopped herbs (chives, cilantro, basil, thyme, oregano, parsley, arugula, nasturtium flowers)</p><p>1 to 4 cloves fresh garlic, depending on how much garlic you enjoy</p><p>1 fresh lime, juiced</p><p>Salt, to taste</p><p><br /></p><p>Directions</p><p>Start making your guacamole by mincing up the garlic. Add a nice, big pinch of salt to the garlic during mincing to help hasten the breakdown of the garlic. Set aside.</p><p>Remove stems from your herbs, wash, and chop.</p><p>Cut the avocados in half and twist to open. Remove the seed and slide a spoon around the inside of the rind to loosen the flesh of the avocado. Place this in a nice shallow bowl or on a big plate.</p><p>Using a potato masher or a fork, smash up the avocado until smooth. </p><p>Next add the herbs, lime juice, and garlic.</p><p>Smash everything up together and salt to taste.</p><p><br /></p><p>You’ll want to enjoy this Bountiful Herb Guacamole recipe with some freshly chopped veggies, crackers, or your favorite crunchy tortilla chips. We also love adding this guacamole to tacos, toast, tamales… the list goes on and on! </p><p><br /></p><p><br /></p><p>for more information or to sign up for Free or paid classes click the link below Affiliate link 🙂</p><p><br /></p><p><a href="https://theherbalacademy.com/courses-classes/?ap_id=allisonskitchen" target="_blank">https://theherbalacademy.com/courses-classes/?ap_id=allisonskitchen</a><br /></p><div><br /></div>allisonhttp://www.blogger.com/profile/12939844267583675841noreply@blogger.com0tag:blogger.com,1999:blog-5755167014696074669.post-44983081827366501752023-05-03T11:08:00.004-07:002023-05-04T11:57:09.117-07:00Spring Sting Nettle Cocktail<p>I love making herbal recipes and having a cocktail for happy hour. So why not mix the two together</p><p><br /></p><p>Nettle is an early spring plant that is packed full of vitamins and minerals, and while we highly recommend enjoying it throughout the day as an herbal tea, feel free to reserve a bit for a refreshing afternoon delight. Enjoy this recipe as either a cocktail or a mocktail over ice in a collins glass. “Reshared with permission by @herbalacademy” </p><p>This excerpt comes from the Botanical Mixed Drinks Recipe Book. </p><p>Ingredients</p><p>2 fl oz (60 mL) cooled nettle tea</p><p>2 fl oz (60 mL) vodka (omit for a mocktail and add an extra 4 fl oz (120 mL) of carbonated water)</p><p>1 fl oz (30 mL) ginger syrup</p><p>½ fl oz (15 mL) freshly squeezed lemon juice</p><p>2 fl oz (60 mL) carbonated water, chilled</p><p>Directions</p><p>Fill a collins glass half full with ice and set it aside.</p><p>To make a cocktail, combine the nettle tea, vodka, ginger syrup, and lemon juice in a glass canning jar. </p><p>To make a mocktail, combine the nettle tea, ginger syrup, and lemon juice in a glass canning jar. </p><p>Fill the jar ⅔ full of ice, cap, and shake hard for 20 seconds. Strain the liquid off the ice and into the collins glass. </p><p>Top with chilled carbonated water and gently stir to combine.</p><p>for more information or to sign up for Free or paid classes click the link below Affiliate link 🙂</p><p><br /></p><p><a href="https://theherbalacademy.com/courses-classes/?ap_id=allisonskitchen" target="_blank">https://theherbalacademy.com/courses-classes/?ap_id=allisonskitchen</a><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1aMtz_fKS890OA_EGmq6PrEuO5F_K1rbTJwSUcz2v_wKBUimupCssHpRSfrj96N2E10d4GcteYssDMMpzmp2nfD0fM2rhjabLMbulB95oq0TwxXrOTJjkuCb-QzZ50ZhHSInWRVelOjF8gPYVaEbs4CumlRSCEJ-AkJn_mXslwtIkcCkzRDOn5P6Q/s1110/The-Spring-Sting-3-copy-1110x773.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="773" data-original-width="1110" height="223" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1aMtz_fKS890OA_EGmq6PrEuO5F_K1rbTJwSUcz2v_wKBUimupCssHpRSfrj96N2E10d4GcteYssDMMpzmp2nfD0fM2rhjabLMbulB95oq0TwxXrOTJjkuCb-QzZ50ZhHSInWRVelOjF8gPYVaEbs4CumlRSCEJ-AkJn_mXslwtIkcCkzRDOn5P6Q/s320/The-Spring-Sting-3-copy-1110x773.jpg" width="320" /></a></div><br /><p></p><div class="x11i5rnm xat24cr x1mh8g0r x1vvkbs xtlvy1s x126k92a" style="font-family: inherit; margin: 0.5em 0px 0px; overflow-wrap: break-word; white-space: pre-wrap;"><div><br /></div></div>allisonhttp://www.blogger.com/profile/12939844267583675841noreply@blogger.com0tag:blogger.com,1999:blog-5755167014696074669.post-37773575129910819262023-05-02T10:23:00.003-07:002023-05-02T10:23:53.910-07:00Our famous Thousand Island Dressing that we used at all of our restaurants.♥️<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWNrowcSl--btnX_adUdQ-KS6LlBJ6rzGLhm97d7hGo8pUaKIst9_uaHbV3eyoEozKHsxwLeBXk-TSiO7H40QEA9voDtlA4UBVIsVDxc70jFKecwnDTAP3f8fLPcaBXU_h-0C5QnypOQ0xEX6Y9pNtx2mi6cGoo8ZYCfwbGBamBQtyyE6B_Lsfg54A/s600/salad%20dressing.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="600" data-original-width="515" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWNrowcSl--btnX_adUdQ-KS6LlBJ6rzGLhm97d7hGo8pUaKIst9_uaHbV3eyoEozKHsxwLeBXk-TSiO7H40QEA9voDtlA4UBVIsVDxc70jFKecwnDTAP3f8fLPcaBXU_h-0C5QnypOQ0xEX6Y9pNtx2mi6cGoo8ZYCfwbGBamBQtyyE6B_Lsfg54A/s320/salad%20dressing.jpg" width="275" /></a></div><br /> <span style="background-color: white; color: #050505; font-family: inherit; font-size: 15px; white-space: pre-wrap;">Our dressing is on the spicy side. Feel free to moderate the heat to your liking. You can use this for salad, of course , but also fantastic on burgers, a dip for seafood. To die for on onion rings.</span><p></p><div class="x11i5rnm xat24cr x1mh8g0r x1vvkbs xtlvy1s x126k92a" style="background-color: white; color: #050505; font-family: "Segoe UI Historic", "Segoe UI", Helvetica, Arial, sans-serif; font-size: 15px; margin: 0.5em 0px 0px; overflow-wrap: break-word; white-space: pre-wrap;"><div dir="auto" style="font-family: inherit;">1 cup mayonnaise (homemade is best)</div><div dir="auto" style="font-family: inherit;">1 Tbsp chili sauce</div><div dir="auto" style="font-family: inherit;">1 Tbsp ketchup</div><div dir="auto" style="font-family: inherit;">1 Tbsp (heaping) finely minced white onion</div><div dir="auto" style="font-family: inherit;">1 Tbsp (heaping) finely minced red bell pepper</div><div dir="auto" style="font-family: inherit;">1 Tbsp (heaping) relish, sweet </div><div dir="auto" style="font-family: inherit;">1 tsp Worcestershire sauce</div><div dir="auto" style="font-family: inherit;">1 tsp prepared horseradish, or horseradish cream</div><div dir="auto" style="font-family: inherit;">Several squirts of Tabasco, to taste (use your favorite hot sauce)</div><div dir="auto" style="font-family: inherit;">1 tsp mustard I use dijon </div><div dir="auto" style="font-family: inherit;">1 pinch celery seed</div><div dir="auto" style="font-family: inherit;">2 pinches paprika</div><div dir="auto" style="font-family: inherit;">salt and fresh ground black pepper to taste.</div></div><div class="x11i5rnm xat24cr x1mh8g0r x1vvkbs xtlvy1s x126k92a" style="background-color: white; color: #050505; font-family: "Segoe UI Historic", "Segoe UI", Helvetica, Arial, sans-serif; font-size: 15px; margin: 0.5em 0px 0px; overflow-wrap: break-word; white-space: pre-wrap;"><div dir="auto" style="font-family: inherit;">To make the dressing, mix all the ingredients together. Taste as you go to get the exact proportions the way you like them. Refrigerate the dressing until you are ready to use it. Make it ahead to give the flavors a chance to develop and mingle. Will keep in fridge for about two weeks.</div><div dir="auto" style="font-family: inherit;"><span class="x3nfvp2 x1j61x8r x1fcty0u xdj266r xhhsvwb xat24cr xgzva0m xxymvpz xlup9mm x1kky2od" style="display: inline-flex; font-family: inherit; height: 16px; margin: 0px 1px; vertical-align: middle; width: 16px;"><img alt="😉" height="16" referrerpolicy="origin-when-cross-origin" src="https://static.xx.fbcdn.net/images/emoji.php/v9/t57/1/16/1f609.png" style="border: 0px;" width="16" /></span> Enjoy</div><div dir="auto" style="font-family: inherit;">Allison <span class="x3nfvp2 x1j61x8r x1fcty0u xdj266r xhhsvwb xat24cr xgzva0m xxymvpz xlup9mm x1kky2od" style="display: inline-flex; font-family: inherit; height: 16px; margin: 0px 1px; vertical-align: middle; width: 16px;"><img alt="♥️" height="16" referrerpolicy="origin-when-cross-origin" src="https://static.xx.fbcdn.net/images/emoji.php/v9/tac/1/16/2665.png" style="border: 0px;" width="16" /></span> </div></div>allisonhttp://www.blogger.com/profile/12939844267583675841noreply@blogger.com0tag:blogger.com,1999:blog-5755167014696074669.post-89103900108336114022022-08-24T06:20:00.001-07:002022-08-24T06:21:34.403-07:00Homemade Cucumber Infused VodkaWhen life gives you Cucumbers, you make Cucumber infused Vodka.<div><br><div><span ;="">As the name suggests, cucumber vodka requires only two ingredients.</span></div><div><span ;=""> You do not have to use expensive Vodka for this recipe. </span><span ;="">While you don't want to be drinking cucumber-flavored rubbing alcohol, it's also not necessary to use a top shelf vodka.</span></div><div><span ;=""><br></span></div><div><span ;="">Chop up the cucumber and add it to 750ml (1 bottle) vodka, or about 3 cups.</span>
<br><br><span ;="">Keep in a cool, dry place and let steep for at least 2 days, and up to 2 weeks. You can do a taste test every day or so until the cucumber flavor is to your liking.</span>
<br><br><span ;="">Once it's ready, strain out the cucumber pieces and store in a clean bottle or jar in a cool, dry place or in the fridge until ready to use. It's not necessary to keep it refrigerated because the alcohol will prevent mold growth, but it tastes best chilled. I like to blend some of the cucumber in my food processor and add it to the steeping vodka then strain it so it gets that pretty light green color. Oh and top it off with my vodka marinated tomato for garnish</span></div><div><span ;="">Enjoy</span></div><div><span ;="">Allison </span></div><div><br><br><span ;=""><br><br><div class="separator" style="clear: both; text-align: center;">
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</div><br><br></div></div>allisonhttp://www.blogger.com/profile/12939844267583675841noreply@blogger.com0tag:blogger.com,1999:blog-5755167014696074669.post-16562109356526254702021-01-25T08:27:00.002-08:002023-05-12T08:21:43.505-07:00Amazing Instant Ramen Soup<div><div class="separator" style="clear: both; text-align: center;">
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</div><br></div><div><br></div>Feel too tired to make a proper meal? Fish out that instant ramen I’m always telling you to stock in the pantry, and then scour the refrigerator for stuff to make it.<div>Got a cold? You need this. Cold outside? You need this. Hungover? Drunk? Think your life can't possibly get any better? You need this.<br></div><div>The impression I had was that of enjoying a rich cheese-omelet-flavored dish. We will absolutely make this again. And you can add anything you want, leftover veggies ✅<br></div><div>Leftover chicken ✅ Leftover shrimp ✅.</div><div>Ok you get the idea 💡 </div><div>Make some instant ramen. Slide an egg into the hot broth, then some butter. Crown the steaming noodles with slices of American cheese. Scatter a bunch of toasted sesame seeds and chopped scallions across the top, if you want to. Hardly a recipe!<br></div><div>Here you go!</div><div><ul class="recipe-ingredients"><li><span class="quantity">1</span> <span class="ingredient-name">large egg</span></li><li><span class="quantity">½</span> <span class="ingredient-name">teaspoon butter</span></li><li><span class="quantity">2</span> <span class="ingredient-name">slices American cheese</span></li><li><span class="quantity">¼</span> <span class="ingredient-name">teaspoon toasted sesame seeds</span></li><li><span class="quantity">½</span> <span class="ingredient-name">scallion, green part only, thinly sliced on the bias, optional.</span></li><li><span class="ingredient-name">Splash of soy sauce </span></li><li><span class="ingredient-name">A dash of Chinese five spice powder </span></li></ul><div><ol class="recipe-steps"><li>Bring 2 1/2 cups of water to a boil in a small saucepan. Add the noodles and cook for 2 minutes. Add the flavor packet, stir, and continue to cook for another 30 seconds.</li><li>Remove the pan from the heat and carefully add the egg. Do not stir; pull the noodles over the egg and let sit for one minute to poach. Or just add a hard boiled egg cut in half.</li><li>Carefully transfer everything to a serving bowl, that has the butter, and cheese already in it. Add sesame seeds and mix. Garnish with the scallions if desired.</li><li>You can also ad a drop or rwo of low sodium soy sauce. Enjoy! Allison <div class="separator" style="clear: both; text-align: center;">
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</div></li><li>This picture is with a hard boiled egg, and some shrimp 🍤 😋 </li></ol></div></div>allisonhttp://www.blogger.com/profile/12939844267583675841noreply@blogger.com0tag:blogger.com,1999:blog-5755167014696074669.post-7364385050951432332021-01-25T06:01:00.001-08:002021-01-25T06:01:14.189-08:00Ina Gartens Mango Chutney Grilled Cheese <div><div class="separator" style="clear: both; text-align: center;">
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</div><br></div><div><br></div>Good Morning, A winter storm advisory up for us today, ☃️ so I'm thinking comfort food and a melty, cheesy 🧀sandwich sounds like just the ticket for such a gloomy day.<div>I've been on a grilled cheese kick lately and today I'm trying Ina Gartens Mango chutney grilled cheese. Stay warm and safe out there today❄</div><div>Enjoy!</div><div>Allison</div><div>P.S.</div><div>Yes we had this for breakfast lol🤷♀️</div><div><div class="separator" style="clear: both; text-align: center;">
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</div><br></div><div><section><header><h3>Ingredients</h3></header><ul class="list-unstyled"><li><ul class="list-unstyled"><li>12 (1/4-inch thick) slices good bakery white bread</li><li>1/4 pound (1 stick) unsalted butter, melted</li><li>1 (8.5-ounce) jar mango chutney, such as Stonewall Kitchen</li><li>3 cups grated extra-sharp white cheddar (8 ounces)</li></ul></li></ul></section><section><header><h3>Preparation</h3></header><p>1. Lay six slices of the bread on a cutting board and brush each slice generously with the butter.</p><p>2. Turn the slices over and spread each one with 1½ tablespoons of the chutney.</p><p>3. Place 1/2 cup of the cheddar evenly on each slice and place the remaining six slices of bread on top of each sandwich. Brush the tops generously with melted butter.</p><p>4. Heat a panini press and grill the sandwiches according to the directions for the machine, until the bread is nicely browned on both sides and the cheddar is starting to melt. Place the sandwiches on a cutting board and cut each one in half diagonally. Serve hot.</p><p>**No panini press? No problem just put a heavy skillet on top of sandwich while it's cooking.</p><p>**You can easily scale this recipe down for just one or two sandwiches 😋 </p></section></div>allisonhttp://www.blogger.com/profile/12939844267583675841noreply@blogger.com0tag:blogger.com,1999:blog-5755167014696074669.post-14425335202296658502020-12-29T07:43:00.001-08:002020-12-29T07:43:51.832-08:00Zuppa Di Mussels Good morning. We’re hurtling toward the end of the year now, a year that’s been like no other any of us has experienced, and I made Brent Zuppa di Mussels and shrimp, Stuffed Clams, and garlic bread for his Birthday Dinner. And we got to thinking about how much better we hope 2021 will be for all of us and particularly for those who read my blog in search of a measure of hope and deliciousness against the torrent of dark news and difficult days.<div>Happy New Year to all.<div class="separator" style="clear: both; text-align: center;">
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</div></div><div><div>2 tbsp. butter</div><div><br></div><div>1 onion, chopped</div><div><br></div><div>3 cloves garlic, minced</div><div><br></div><div>1 15-oz. can diced tomatoes</div><div><br></div><div>1 cup dry white wine</div><div><br></div><div>2 tbsp. freshly chopped parsley, plus more for garnish</div><div><br></div><div>kosher salt</div><div><br></div><div>Freshly ground black pepper</div><div><br></div><div>1/2. A package of frozen Mussels (when I can't find fresh i use walmarts Mussels they have 2 vacuum packs inside. 1 package is enough for 2 people.) Cook and drain.</div><div><br></div><div>12 peeled and deveined shrimp raw</div><div><br></div><div>Grilled bread, for serving</div><div><br></div></div><div><div>In a pot over medium-low heat, melt butter. Add onion and cook until fragrant and soft, 5 minutes, then add garlic and cook until fragrant, 1 minute more.Add diced tomatoes, wine, and parsley and stir until combined. Season with salt and pepper.Add shrimp cook till just pink add cooked add drained mussels and simmer for a couple minutes. Your just warming the Mussels. (Discard any shells that aren’t open.)Garnish with more parsley and serve with grilled bread.</div></div><div>Enjoy</div><div>Allison</div><div>P.S.</div><div>When your sautéing your onion, feel free to add some chorizo or Italian sausage for more flavor. <br><div class="separator" style="clear: both; text-align: center;">
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</div><br></div><div><br></div>I have been baking a lot of Bread since it's so cold here at the farm. So here is a very easy Pepperoni Bread you can make for a Appetizer. I would say this is enough for 6 people.<div><div>1 package refrigerated pizza dough i use the one in a can.</div><div><br></div><div> sliced pepperoni</div><div><br></div><div> sliced provolone cheese<br></div><div><br></div><div>3 tablespoons butter 1 teaspoon garlic powder</div><div><br></div><div>1 teaspoon Italian seasoning</div><div><br></div><div>Instructions</div><div><br></div><div>1. Preheat oven to 375 degrees F. and prepare a rimmed baking sheet by spraying it with cooking spray.or rub lightly with oil.</div><div><br></div><div>2. Remove the pizza dough from the canister and roll it out onto a lightly floured surface or parchment so that it measures into a rectangle.</div><div><br></div><div>3. Beginning at one of the longer ends, place the pepperoni in an overlapping layer down the length of the dough.</div><div><div class="separator" style="clear: both; text-align: center;">
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</div><br></div><div><br></div><div>4. Tear a few of the provolone slices in half and place over the pepperoni.</div><div><br></div><div> 5. Pull the dough up from under the pepperoni and roll it over the cheese so that it sticks to the dough beyond the</div><div><br></div><div>pepperoni. </div><div><br></div><div>6. Repeat adding the pepperoni and cheese and rolling until you have completely rolled the dough.</div><div><div class="separator" style="clear: both; text-align: center;">
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</div><br></div><div><br></div><div>7. Place the roll seam side down onto the prepared rimmed baking sheet. You may have to curve it so that it fits.</div><div><br></div><div> 8. melt the butter in the microwave for about 30 seconds. </div><div><br></div><div>9. Mix in the garlic powder and Italian seasoning. </div><div><br></div><div>10. Brush half of the mixture completely over the Pepperoni Bread.</div><div><br></div><div>11. Bake for 20 - 25 minutes or until lightly golden. </div><div><br></div><div><div class="separator" style="clear: both; text-align: center;">
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</div><br></div><div><br></div><div>12. Remove to a large cutting board and brush with the remaining butter mixture and let set for about 3 - 5 minutes before cutting to serve.</div><div>Serve with a side of spaghetti sauce for dipping.</div><div><div class="separator" style="clear: both; text-align: center;">
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</div><br></div><div>Brent and I have enough left over for 2 more cocktail hours 🍸! Lol</div></div><div>😉 Enjoy!</div><div>Allison </div><div>Allisonskitchen.blogspot.com </div><div><br></div><div><div class="separator" style="clear: both; text-align: center;">
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</div><br></div>allisonhttp://www.blogger.com/profile/12939844267583675841noreply@blogger.com0tag:blogger.com,1999:blog-5755167014696074669.post-58347675021093000942020-12-05T12:12:00.000-08:002020-12-05T12:12:04.012-08:00The Best Thanksgiving Soup<div class="separator" style="clear: both; text-align: center;">
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</div>At the end of the week I have been known to empty out the refrigerator and create soup. But this Thanksgiving soup is by far one of my best creations to date.<div>This is a no recipe "Recipe".</div><div>Here were my leftovers:😁</div><div>Turkey </div><div>Stuffing</div><div>Mashed potatoes </div><div>Macaroni and Cheese</div><div>Green Bean Casserole </div><div>Gravy</div><div>All the drippings from the Roast Turkey</div><div>Cranberry sauce</div><div>I started by adding all ingredients to a soup pot EXCEPT STUFFING AND CRANBERRY SAUCE!</div><div>I had about 4 cups of turkey stock/drippings. </div><div>Let this simmer for 2 hours with lid cracked.</div><div>Meanwhile I took my cornbread stuffing and put it on a sheet pan in the oven at 250° till it was nice and crunchy (poof! Croutons).</div><div>The farm smelled heavenly at this point i may say😇</div><div>I added a little heavy cream to the soup at the end.</div><div>Into bowls, topped with those crunchy Croutons and Cranberry sauce.</div><div>Enjoy!</div><div>Allison</div><div>Https://allisonskitchen.blogspot.com </div><div><br></div>allisonhttp://www.blogger.com/profile/12939844267583675841noreply@blogger.com0tag:blogger.com,1999:blog-5755167014696074669.post-41694612745058831772020-11-11T07:08:00.001-08:002021-01-27T12:35:00.761-08:00Moms Best Beef Stroganoff <div class="separator" style="clear: both; text-align: center;">
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</div><div>It's said that this Russian beef stew was created by chefs working for the noble Stroganov family. The story probably isn't true (though it would be pretty messed up if you invented a dish only for the rich people you're working for to have their name associated with it), as some version of the dish was already in existence at this point. While this dish has a bit of a dated reputation, this will sate your next craving for some cold-weather comfort food. My mother and grandmother were both amazing cooks, some of my fondest memories are of helping in the kitchen when I was little. As most of you know myself and my husband both grew up in family restaurants, Beef Stroganoff is one of many home cooked meals we would make. I remember my Mom and Bubba (grandmother) making the roux, browning the beef, and there was always fresh dill,<br></div><div>Well sometimes you want the comfort food of your childhood but don't have time for the long process, fast forward to 2020 and here is my version of Moms best beef stroganoff I think Mom and Bubba would be proud of the results </div><div>Enjoy!</div><div>Allison </div><div>Allisonskitchen.blogspot.com</div><div><br></div><div><div>Ingredients</div><div><br></div><div>11/2 lbs cubed cut into thin strips round steak</div><div>Seasoned salt such as Everglades Seasoning. To taste</div><div><br></div><div>all purpose flour</div><div><br></div><div>2 tablespoons olive oil</div><div><br></div><div>2 tablespoons butter</div><div><br></div><div>1 medium sliced onion</div><div><br></div><div>1 clove of garlic minced</div><div><br></div><div>Fresh dill</div><div><br></div><div>8 oz sliced fresh mushrooms or you can leave them whole if small</div><div><br></div><div>1 (10 3/4 oz) can beef broth</div><div><br></div><div>1(10 oz) can cream of mushroom soup</div><div><br></div><div>3 Tablespoons of Sherry. Or more if no one is watching, lol</div><div><br></div><div>1 cup sour cream</div><div><br></div><div>cooked egg noodles add butter and a little chopped dill.</div></div><div><br></div><div><div>Season the steak strips with Seasoned salt Seasoning, then dust with flour. In a large skillet, quickly brown them on both sides in the olive oil and butter. Remove the steak from the pan.</div><div><br></div><div>Add the onion slices and mushrooms to the pan drippings. Sauté for a few minutes, until the onion is tender, add minced garlic cook for another minute, if you need to add more butter go right ahead. you don't want to burn the garlic. Sprinkle with 1 teaspoon flour. Then stir.</div><div><br></div><div>Put the steak back into the pan with the onion and mushrooms. Add the cream of mushroom soup and beef broth. I like to mix both of these together in a bowl first so you don't have any glumps. (Is that a word?)Cook over low heat for about 30 minutes, covered. Add your Sherry,, stir, Adjust seasoning to taste, adding salt and pepper, as needed.</div><div><br></div><div>Stir in the sour cream the last few minutes, right before you serve. Serve over cooked buttered noodles, sprinkle with fresh dill</div></div><div>ENJOY!</div><div>ALLISON </div><div><br></div><div><br></div>allisonhttp://www.blogger.com/profile/12939844267583675841noreply@blogger.com0tag:blogger.com,1999:blog-5755167014696074669.post-18707146012873517662020-10-01T11:42:00.000-07:002020-10-01T11:42:44.197-07:00PORK ROAST THE OLD-FASHION WAY (CAST IRON DUTCH OVEN) And into the Crock Pot<p> I love to use my crock pot and my cast iron pots and when you combine the two Magic happens.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhngB33r63ADdk95CMZjBhF_jtSIQe84lXEaLpvvCFh2HYLgAafyU6XnrAxbSOvuBjf88TN1U_bRn0BZdW8OjsH_f_pS2aQkE6zl7rHY4OchH4PfjkML_aXsJp_SIVuMRU8Xu9XRqWWWgk/s1869/Screenshot_20201001-141059_Photos+%25282%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1869" data-original-width="1080" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhngB33r63ADdk95CMZjBhF_jtSIQe84lXEaLpvvCFh2HYLgAafyU6XnrAxbSOvuBjf88TN1U_bRn0BZdW8OjsH_f_pS2aQkE6zl7rHY4OchH4PfjkML_aXsJp_SIVuMRU8Xu9XRqWWWgk/s320/Screenshot_20201001-141059_Photos+%25282%2529.jpg" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div>so here is my recipe for one of the best pork roast dinners you will ever have!<div><br /></div><div><div class="recipe-ingredients__heading" style="align-items: center; background-color: white; border-bottom: 1px solid rgb(0, 0, 0); box-sizing: border-box; display: flex; font-family: Gotham, "sans serif", sans-serif, "Helvetica Neue", Helvetica, arial; font-size: 12px; justify-content: space-between;"><h4 class="recipe-ingredients__title" style="box-sizing: border-box; font-family: brandon-grotesque, "sans serif", sans-serif, "Helvetica Neue", Helvetica, arial; font-size: 20px; font-stretch: normal; letter-spacing: 1px; line-height: 24px; margin: 0px; text-transform: uppercase;">INGREDIENTS</h4></div><ul class="recipe-ingredients__list" style="background-color: white; box-sizing: border-box; font-family: Gotham, "sans serif", sans-serif, "Helvetica Neue", Helvetica, arial; font-size: 12px; list-style-type: none; margin: 0px; padding: 0px 10px;"><li class="recipe-ingredients__item" style="box-sizing: border-box;"><div class="recipe-ingredients__ingredient" style="background: linear-gradient(90deg, rgb(96, 96, 96) 40%, rgba(255, 255, 255, 0) 0px) center bottom / 5px 1px repeat-x; box-sizing: border-box; display: flex; font-weight: 600; padding: 15px 10px;"><div class="recipe-ingredients__ingredient-quantity" style="box-sizing: border-box; margin-right: 30px; min-width: 50px; text-align: center;">4 -5</div><div class="recipe-ingredients__ingredient-parts" style="box-sizing: border-box; display: inline-block; width: 140.328px;"><span class="recipe-ingredients__ingredient-part" style="box-sizing: border-box; font-size: 14px;">lbs pork roast (butt, loin, etc.) I use Butt, or Shoulder</span></div></div></li><li class="recipe-ingredients__item" style="box-sizing: border-box;"><div class="recipe-ingredients__ingredient" style="background: linear-gradient(90deg, rgb(96, 96, 96) 40%, rgba(255, 255, 255, 0) 0px) center bottom / 5px 1px repeat-x; box-sizing: border-box; display: flex; font-weight: 600; padding: 15px 10px;"><div class="recipe-ingredients__ingredient-quantity" style="box-sizing: border-box; margin-right: 30px; min-width: 50px; text-align: center;">5</div><div class="recipe-ingredients__ingredient-parts" style="box-sizing: border-box; display: inline-block; width: 140.328px;"><span class="recipe-ingredients__ingredient-part" style="box-sizing: border-box; font-size: 14px;"><span style="box-sizing: border-box;"></span></span><span class="recipe-ingredients__ingredient-part" style="box-sizing: border-box; font-size: 14px;"><a class="theme-color" href="https://www.food.com/about/garlic-165" style="background: transparent; box-sizing: border-box; color: #d12436; cursor: pointer; outline: none; text-decoration-line: none;">garlic cloves</a></span><span class="recipe-ingredients__ingredient-part" style="box-sizing: border-box; font-size: 14px;">, peeled</span></div></div></li><li class="recipe-ingredients__item" style="box-sizing: border-box;"><div class="recipe-ingredients__ingredient" style="background: linear-gradient(90deg, rgb(96, 96, 96) 40%, rgba(255, 255, 255, 0) 0px) center bottom / 5px 1px repeat-x; box-sizing: border-box; display: flex; font-weight: 600; padding: 15px 10px;"><div class="recipe-ingredients__ingredient-quantity" style="box-sizing: border-box; margin-right: 30px; min-width: 50px; text-align: center;">1</div><div class="recipe-ingredients__ingredient-parts" style="box-sizing: border-box; display: inline-block; width: 140.328px;"><span class="recipe-ingredients__ingredient-part" style="box-sizing: border-box; font-size: 14px;">small </span><span class="recipe-ingredients__ingredient-part" style="box-sizing: border-box; font-size: 14px;"><a class="theme-color" href="https://www.food.com/about/onion-148" style="background: transparent; box-sizing: border-box; color: #d12436; cursor: pointer; outline: none; text-decoration-line: none;">onion</a></span><span class="recipe-ingredients__ingredient-part" style="box-sizing: border-box; font-size: 14px;">, thinly sliced</span></div></div></li><li class="recipe-ingredients__item" style="box-sizing: border-box;"><div class="recipe-ingredients__ingredient" style="background: linear-gradient(90deg, rgb(96, 96, 96) 40%, rgba(255, 255, 255, 0) 0px) center bottom / 5px 1px repeat-x; box-sizing: border-box; display: flex; font-weight: 600; padding: 15px 10px;"><div class="recipe-ingredients__ingredient-quantity" style="box-sizing: border-box; margin-right: 30px; min-width: 50px; text-align: center;">2</div><div class="recipe-ingredients__ingredient-parts" style="box-sizing: border-box; display: inline-block; width: 140.328px;"><span class="recipe-ingredients__ingredient-part" style="box-sizing: border-box; font-size: 14px;">cups </span><span class="recipe-ingredients__ingredient-part" style="box-sizing: border-box; font-size: 14px;"><a class="theme-color" href="https://www.food.com/about/water-459" style="background: transparent; box-sizing: border-box; color: #d12436; cursor: pointer; outline: none; text-decoration-line: none;">water</a></span></div></div></li><li class="recipe-ingredients__item" style="box-sizing: border-box;"><div class="recipe-ingredients__ingredient" style="background: linear-gradient(90deg, rgb(96, 96, 96) 40%, rgba(255, 255, 255, 0) 0px) center bottom / 5px 1px repeat-x; box-sizing: border-box; display: flex; font-weight: 600; padding: 15px 10px;"><div class="recipe-ingredients__ingredient-quantity" style="box-sizing: border-box; margin-right: 30px; min-width: 50px; text-align: center;">1</div><div class="recipe-ingredients__ingredient-parts" style="box-sizing: border-box; display: inline-block; width: 140.328px;"><span class="recipe-ingredients__ingredient-part" style="box-sizing: border-box; font-size: 14px;">tablespoon </span><span class="recipe-ingredients__ingredient-part" style="box-sizing: border-box; font-size: 14px;"><a class="theme-color" href="https://www.food.com/about/kitchen-bouquet-641" style="background: transparent; box-sizing: border-box; color: #d12436; cursor: pointer; outline: none;">Kitchen Bouquet</a> if you don't have any on hand mix some beef bouillon into the 2 cups of water.</span></div></div></li><li class="recipe-ingredients__item" style="box-sizing: border-box;"><div class="recipe-ingredients__ingredient" style="background: linear-gradient(90deg, rgb(96, 96, 96) 40%, rgba(255, 255, 255, 0) 0px) center bottom / 5px 1px repeat-x; box-sizing: border-box; display: flex; font-weight: 600; padding: 15px 10px;"><div class="recipe-ingredients__ingredient-quantity" style="box-sizing: border-box; margin-right: 30px; min-width: 50px; text-align: center;">2</div><div class="recipe-ingredients__ingredient-parts" style="box-sizing: border-box; display: inline-block; width: 140.328px;"><span class="recipe-ingredients__ingredient-part" style="box-sizing: border-box; font-size: 14px;">teaspoons </span><span class="recipe-ingredients__ingredient-part" style="box-sizing: border-box; font-size: 14px;"><a class="theme-color" href="https://www.food.com/about/pepper-337" style="background: transparent; box-sizing: border-box; color: #d12436; cursor: pointer; outline: none; text-decoration-line: none;">black pepper</a></span></div></div></li><li class="recipe-ingredients__item" style="box-sizing: border-box;"><div class="recipe-ingredients__ingredient" style="background: linear-gradient(90deg, rgb(96, 96, 96) 40%, rgba(255, 255, 255, 0) 0px) center bottom / 5px 1px repeat-x; box-sizing: border-box; display: flex; font-weight: 600; padding: 15px 10px;"><div class="recipe-ingredients__ingredient-quantity" style="box-sizing: border-box; margin-right: 30px; min-width: 50px; text-align: center;">1</div><div class="recipe-ingredients__ingredient-parts" style="box-sizing: border-box; display: inline-block; width: 140.328px;"><span class="recipe-ingredients__ingredient-part" style="box-sizing: border-box; font-size: 14px;">teaspoon </span><span class="recipe-ingredients__ingredient-part" style="box-sizing: border-box; font-size: 14px;"><a class="theme-color" href="https://www.food.com/about/salt-359" style="background: transparent; box-sizing: border-box; color: #d12436; cursor: pointer; outline: none; text-decoration-line: none;">salt</a></span></div></div></li><li class="recipe-ingredients__item" style="box-sizing: border-box;"><div class="recipe-ingredients__ingredient" style="background: linear-gradient(90deg, rgb(96, 96, 96) 40%, rgba(255, 255, 255, 0) 0px) center bottom / 5px 1px repeat-x; box-sizing: border-box; display: flex; font-weight: 600; padding: 15px 10px;"><div class="recipe-ingredients__ingredient-quantity" style="box-sizing: border-box; margin-right: 30px; min-width: 50px; text-align: center;">1</div><div class="recipe-ingredients__ingredient-parts" style="box-sizing: border-box; display: inline-block; width: 140.328px;"><span class="recipe-ingredients__ingredient-part" style="box-sizing: border-box; font-size: 14px;">tablespoon lard</span></div></div></li><li class="recipe-ingredients__item" style="box-sizing: border-box;"><div class="recipe-ingredients__ingredient" style="background: linear-gradient(90deg, rgb(96, 96, 96) 40%, rgba(255, 255, 255, 0) 0px) center bottom / 5px 1px repeat-x; box-sizing: border-box; display: flex; font-weight: 600; padding: 15px 10px;"><div class="recipe-ingredients__ingredient-quantity" style="box-sizing: border-box; margin-right: 30px; min-width: 50px; text-align: center;">2</div><div class="recipe-ingredients__ingredient-parts" style="box-sizing: border-box; display: inline-block; width: 140.328px;"><span class="recipe-ingredients__ingredient-part" style="box-sizing: border-box; font-size: 14px;">tablespoons </span><span class="recipe-ingredients__ingredient-part" style="box-sizing: border-box; font-size: 14px;"><a class="theme-color" href="https://www.food.com/about/cornstarch-137" style="background: transparent; box-sizing: border-box; color: #d12436; cursor: pointer; outline: none; text-decoration-line: none;">cornstarch</a></span></div></div></li><li class="recipe-ingredients__item" style="box-sizing: border-box;"><div class="recipe-ingredients__ingredient" style="background: none; box-sizing: border-box; display: flex; font-weight: 600; padding: 15px 10px;"><div class="recipe-ingredients__ingredient-quantity" style="box-sizing: border-box; margin-right: 30px; min-width: 50px; text-align: center;"><span style="box-sizing: border-box; font-size: 9px; line-height: 0; position: relative; top: -0.5em; vertical-align: baseline;">1</span>⁄<span style="bottom: -0.25em; box-sizing: border-box; font-size: 9px; line-height: 0; position: relative; vertical-align: baseline;">2</span></div><div class="recipe-ingredients__ingredient-parts" style="box-sizing: border-box; display: inline-block; width: 140.328px;"><span class="recipe-ingredients__ingredient-part" style="box-sizing: border-box; font-size: 14px;">cup </span><span class="recipe-ingredients__ingredient-part" style="box-sizing: border-box; font-size: 14px;"><a class="theme-color" href="https://www.food.com/about/water-459" style="background: transparent; box-sizing: border-box; color: #d12436; cursor: pointer; outline: none; text-decoration-line: none;">water</a></span></div></div></li></ul><ul class="recipe-directions__steps" style="background-color: white; box-sizing: border-box; font-family: Gotham, "sans serif", sans-serif, "Helvetica Neue", Helvetica, arial; font-size: 14px; list-style-type: none; margin: 0px; padding: 0px;"><li class="recipe-directions__step" style="box-sizing: border-box; padding-bottom: 28px;">Melt lard in cast iron dutch oven, or very heavy bottomed pot over medium high heat.</li><li class="recipe-directions__step" style="box-sizing: border-box; padding-bottom: 28px;">Salt and pepper all sides of pork roast. be very generous this is a big chunk of meat!</li><li class="recipe-directions__step" style="box-sizing: border-box; padding-bottom: 28px;">When lard just begins to give off smell of being hot, place roast in pot.</li><li class="recipe-directions__step" style="box-sizing: border-box; padding-bottom: 28px;">DO NOT move it for a few minuets or so, then rotate it to brown all sides.</li><li class="recipe-directions__step" style="box-sizing: border-box; padding-bottom: 28px;">When all sides are nice and golden brown, transfer roast into your slow cooker and turn off the heat to your cast iron pan, but leave the pan on the burner</li><li class="recipe-directions__step" style="box-sizing: border-box; padding-bottom: 28px;">Lay garlic cloves and onion slices into the cast iron pan and stir to brown them a bit. Cast iron stays hot for a long time so no heat is needed for this step.</li><li class="recipe-directions__step" style="box-sizing: border-box; padding-bottom: 28px;">Mix Kitchen Bouquet into the 2 cups of water (.or your beef bullion)</li><li class="recipe-directions__step" style="box-sizing: border-box; padding-bottom: 28px;">Pour in the water mixture.</li><li class="recipe-directions__step" style="box-sizing: border-box; padding-bottom: 28px;">Cover tightly and turn on your crock pot to Low</li><li class="recipe-directions__step" style="box-sizing: border-box; padding-bottom: 28px;">Cook on Low for 8-10 hours So your going to want to start this EARLY in the morning.</li><li class="recipe-directions__step" style="box-sizing: border-box; padding-bottom: 28px;">Half-way through cooking time turn the roast over.</li><li class="recipe-directions__step" style="box-sizing: border-box; padding-bottom: 28px;">Check the roast at 8 hours it should be fork tender if not let it go for 2 more hours on low or you can turn it up to high for the last hour or two.</li><li class="recipe-directions__step" style="box-sizing: border-box; padding-bottom: 28px;">Remove roast from crock pot and cover to keep hot.</li><li class="recipe-directions__step" style="box-sizing: border-box; padding-bottom: 28px;">Mix 2 Tablespoons cornstarch into 1/2 cup water.</li><li class="recipe-directions__step" style="box-sizing: border-box; padding-bottom: 28px;">Using a whisk, stir the cornstarch mixture into the pot drippings, breaking up the garlic cloves as you mix.</li><li class="recipe-directions__step" style="box-sizing: border-box; padding-bottom: 28px;">Bring to a boil, taste and season if needed with salt and/or pepper.</li><li class="recipe-directions__step" style="box-sizing: border-box; padding-bottom: 28px;">NOTE: Pork roast made this way is ALWAYS tender.</li><li class="recipe-directions__step" style="box-sizing: border-box; padding-bottom: 28px;">It makes wonderful hot pork sandwiches!</li><li class="recipe-directions__step" style="box-sizing: border-box; padding-bottom: 28px;">The gravy is out of this world!</li><li class="recipe-directions__step" style="box-sizing: border-box; padding-bottom: 28px;">Enjoy!</li><li class="recipe-directions__step" style="box-sizing: border-box; padding-bottom: 28px;">Allison</li><li class="recipe-directions__step" style="box-sizing: border-box; padding-bottom: 28px;">allisonskitchen.blogspot.com</li><li class="recipe-directions__step" style="box-sizing: border-box; padding-bottom: 28px;"><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLibuKRdPsr1ssqW-66O06o8r9L30k5B9GXxMDUz1r16ViDf3O2WdnzeGiBVDg_WlxNIzy_tPAC7ky4_DEWxfXc6kZWxlZ3sq2Mo57UDi8FfsP5sy4czEwFxC0sUNmbnKI5mCdr_-jkk0/s2048/20200922_195949.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLibuKRdPsr1ssqW-66O06o8r9L30k5B9GXxMDUz1r16ViDf3O2WdnzeGiBVDg_WlxNIzy_tPAC7ky4_DEWxfXc6kZWxlZ3sq2Mo57UDi8FfsP5sy4czEwFxC0sUNmbnKI5mCdr_-jkk0/s320/20200922_195949.jpg" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8Kp1dpun7TIU5kQWtE6V_soTG2E5C1G_6IGFPXJfw9UbvIZJ4bWQgVnxsh1t1TeqHoEiRcp7hGR9kiebbqn0DgAnQCnbG5opF5asxA7HFqPxiIHciztrJJ4ZJMoE-o49h29FXO25kHDo/s2048/20200922_201835.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8Kp1dpun7TIU5kQWtE6V_soTG2E5C1G_6IGFPXJfw9UbvIZJ4bWQgVnxsh1t1TeqHoEiRcp7hGR9kiebbqn0DgAnQCnbG5opF5asxA7HFqPxiIHciztrJJ4ZJMoE-o49h29FXO25kHDo/s320/20200922_201835.jpg" /></a></div><br /></li></ul><p><br /></p></div>allisonhttp://www.blogger.com/profile/12939844267583675841noreply@blogger.com0tag:blogger.com,1999:blog-5755167014696074669.post-22528016377267872992020-06-01T08:26:00.001-07:002020-06-01T08:26:43.811-07:00Copycat Carrabba's Olive Oil Dipping Sauce <div><b><div class="separator" style="clear: both; text-align: center;">
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</div><br></b></div><b><div><b><br></b></div>Well I've been on a roll lately about creating my own Seasoning Blends, and who doesn't love Carrabba's olive oil Dipping sauce? </b><div><b>We will just call this herb dip + bread + wine dinner and check this day off as done, yes? Yes.<br></b></div><div><b>Well maybe add a appetizer to that, but seriously I could make a meal on the Crusty bread dipped into a good olive oil dip, add a glass of Vino and dinner is done!</b></div><div><b>So give this a try and let me know what you think. </b></div><div><b><br></b></div><div><b>2 cloves garlic, very very finely minced</b></div><div><b>1 tablespoon fresh oregano, very finely minced</b></div><div><b>1 tablespoon fresh rosemary, very finely minced</b></div><div><b>1 tablespoon fresh parsley, very finely minced</b></div><div><b>½ tablespoon fresh basil, very finely minced</b></div><div><b>1 teaspoon crushed red pepper flakes</b></div><div><b>½ teaspoon kosher salt</b></div><div><b>¼ teaspoon coarse ground black pepper</b></div><div><b>¼ cup olive oil for serving make sure it's a good quality olive oil, Carrabba's uses a Spanish olive oil which gives the dip a light lemony note.</b><br></div><div><b>Mix all ingredients in a small bowl except for the olive oil. </b></div><div><b>Put about a Tablespoon of the mixture on a plate and pour the oil on top, Grab a crusty Italian bread a glass of wine and Mangia!</b></div><div><b>Enjoy!</b></div><div><b>Allison </b></div><div><b>Allisonskitchen.blogspot.com</b></div><div><b>P.S. Yes you could use dried herbs but it wont be the same as Carrabba's </b></div>allisonhttp://www.blogger.com/profile/12939844267583675841noreply@blogger.com0tag:blogger.com,1999:blog-5755167014696074669.post-18243715797650967202020-05-24T06:48:00.001-07:002020-05-24T06:49:55.304-07:00Everything Bagel Seasoning Blend<div><div class="separator" style="clear: both; text-align: center;">
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</div><br></div>Are you a Bagel fan? I am. Today I'm here to talk about what goes on the Bagel...<div>The seasoning blend of all times, Drum roll please...Everything Bagel Seasoning! </div><div>I love making my own customized seasonings versus store bought blends. It saves me time, money, and I really appreciate knowing exactly what goes into my food! <br></div><div>INGREDIENTS </div><div><ul class="wprm-recipe-ingredients"><li class="wprm-recipe-ingredient"><span class="wprm-recipe-ingredient-amount">1</span> <span class="wprm-recipe-ingredient-unit">tablespoon</span> <span class="wprm-recipe-ingredient-name">sesame seeds</span> <span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded">white</span></li><li class="wprm-recipe-ingredient">1 <span class="wprm-recipe-ingredient-unit">tablespoon</span> <span class="wprm-recipe-ingredient-name">sesame seeds</span> <span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded">black</span></li><li class="wprm-recipe-ingredient">1 <span class="wprm-recipe-ingredient-unit">tablespoon</span> <span class="wprm-recipe-ingredient-name">onion</span> <span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded">dried, minced</span></li><li class="wprm-recipe-ingredient">1 <span class="wprm-recipe-ingredient-unit">tablespoon</span> <span class="wprm-recipe-ingredient-name">garlic</span> <span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded">dried, minced</span></li><li class="wprm-recipe-ingredient">2 <span class="wprm-recipe-ingredient-unit">tablespoons</span> <span class="wprm-recipe-ingredient-name">poppy seeds</span></li><li class="wprm-recipe-ingredient"><span class="wprm-recipe-ingredient-amount">1</span> <span class="wprm-recipe-ingredient-unit">tablespoon</span> <span class="wprm-recipe-ingredient-name">sea salt</span> <span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded">coarse</span></li></ul><div>That's it mix all together and store in a glass jar.</div><div> Everything Bagel Seasoning will go on so many more things than Bagels .</div></div><div>So spread the love!</div><div><div id="content" class="site-content"><div id="primary" class="content-area"><main id="main" class="site-main"><article id="post-78730" class="full post-78730 post type-post status-publish format-standard has-post-thumbnail hentry category-herbs-and-spices category-recipes tag-easy-recipe tag-keto"><div class="entry-content"><figure class="wp-block-image size-full"></figure><blockquote class="wp-block-quote"><p><br></p></blockquote><h2>Where to Use this Seasoning Blend</h2><p>In the most traditional sense, add it on top of cream cheese on your favorite bagels.</p><ul><li>Top your homemade Boursin cheese </li><li>Add it to baked potatoes</li><li>Top your popcorn </li><li>Add a little crunch to hard boiled or scrambled eggs ,or deviled eggs </li><li>Add it to chicken</li><li>Sprinkle on top of vegetables </li><li>Sprinkle it on your avocado toast!</li><li>It also makes a perfect topper guacamole </li><li>Pizza crust</li><li>Make your own everything Bagel seasoning crackers, store bought crackers, spray with a little butter spray, top with Everything Bagel seasoning and bake 350 degrees 5 -10 min. Poof! Everything Bagel crackers.</li><li>WHAT WOULD YOU PUT IT ON</li><li>LET ME KNOW. </li></ul><div>Enjoy!</div><div>Allison </div><div>Allisonskitchen.blogspot.com</div><div><div class="separator" style="clear: both; text-align: center;">
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</div><p>Use your homemade taco seasoning in:</p><ul><li>soups</li><li>salad dressings</li><li>dips</li><li>as a rub for chicken, pork or beef</li><li>on kebabs</li><li>and of course, all sorts of zesty Mexican dishes!</li></ul><div><ul class="list-ingredients"><li><span itemprop="amount">2 teaspoons</span><span itemprop="name"> Chili Powder</span></li><li><span itemprop="amount">1-1/2 teaspoon</span><span itemprop="name"> Ground Cumin</span></li><li><span itemprop="amount">1/2 teaspoon</span><span itemprop="name"> Paprika</span></li><li><span itemprop="amount">1/2 teaspoon</span><span itemprop="name"> Crushed Red Pepper</span></li><li><span itemprop="amount">1/2 teaspoon</span><span itemprop="name"> Salt</span></li><li><span itemprop="amount">1/4 teaspoon</span><span itemprop="name"> Garlic Powder</span></li><li><span itemprop="amount">1/4 teaspoon</span><span itemprop="name"> Onion Powder</span></li><li><span itemprop="amount">1/4 teaspoon</span><span itemprop="name"> Dried Oregano</span></li><li><span itemprop="amount">1/4 teaspoon</span><span itemprop="name"> Black Pepper</span></li></ul><div>Measure out all the ingredients in a small bowl. Mix well. Then taste and adjust the salt or spices as desired. Store in an airtight container until ready to use.<br><br>For a larger batch (the equivalent of about 6 packets), use:<br><br>1/4 cup chili powder<br>3 tablespoons ground cumin<br>1 tablespoon each paprika, crushed red pepper, and salt<br>1 1/2 teaspoons each garlic powder, onion powder, dried oregano, black pepper.<br></div></div></div><div>Enjoy!</div><div>Allison </div><div>Allisonskitchen.blogspot.com</div>allisonhttp://www.blogger.com/profile/12939844267583675841noreply@blogger.com0tag:blogger.com,1999:blog-5755167014696074669.post-39611578863664504092020-05-05T12:16:00.001-07:002020-05-05T12:18:59.071-07:00Whiskey Peppercorn Sauce<br>
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Our wedding Anniversary came and went this year with not much fanfare, Covid -19 lock down was still in place, so we cooked out a nice steak, made my Aunt Dorthy's Cheesy Au Gratin potatoes and had our Whiskey Peppercorn Sauce to go with the steak, oh and a bottle of bubbly, cant forget that!<br>
Unfortunately I didn't have all the ingredients but hey, we're all learning to adapt right? <br>
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So here is the original recipe and on the side What i used, it still turned out Amazing.<br>
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4 Tablespoons butter divided. ( I had that, LOL)<br>
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1 Tablespoon black peppercorns, crushed. ( well all I had was one of those throw away pepper grinders so I just kept grinding till I had 1 Tab.)<br>
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2 Large Shallots, peeled and chopped. (I had 2 small garlic cloves and 1 scallion).<br>
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1/4 Cup of Whiskey (Well duh I had that!)<br>
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1/3 Cup of heavy cream (I used 1/3 cup of half and half and 1 Tab of corn starch)<br>
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So melt 1/2 of your butter over med low heat, add peppercorns, add Shallots you don't want to brown anything just cook a few minutes till fragrant.<br>
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Now this is IMPORTANT Remove the pan from the heat then add your Whiskey, (you don't want to have to call the fire department).<br>
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Reduce the sauce a little, Then add your Heavy cream. cook on low for a few minutes till it starts to thicken up. You can remove the sauce from the heat at this point and finish your Steak,<br>
As you steak rests, heat the sauce very low and add the last of the butter stirring till silky smooth, keep warm till your ready to plate the Steaks. If the sauce starts getting to thick add a smidgen of cream.<br>
Enjoy!<br>
Allison<div><div class="separator" style="clear: both; text-align: center;">
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</div></div>allisonhttp://www.blogger.com/profile/12939844267583675841noreply@blogger.com0tag:blogger.com,1999:blog-5755167014696074669.post-58976387077337411572020-04-26T17:14:00.001-07:002020-04-26T17:16:40.525-07:00Cast Iron Skillet- Roasted Lemon Chicken Ina Garten aka the Barefoot Contessa one of my favorite Food Network shows, It seems no matter what I have tried of hers it never fails, and this Lemon Chicken is another winner.<div>Since we are still on a #Saferathome order here in Florida 🌴I have been studying my Herbalist course and trying a lot of new recipes, but sometimes you just don't have all the ingredients you need so you just have to improvise 🤷♀️.</div><div>So I'm going to list Ina's ingredients and next to it I'll put my adjusted ingredients.</div><div>Let me just tell you this was Amazing, the aroma coming from my oven nearly drove me crazy. I served this over rice and added a little extra sauce in a ramekin for dipping. Yummy 🥰<div class="separator" style="clear: both; text-align: center;">
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</div></div><div>I love using my Grandmother's Cast iron Skillet.</div><div><div class="EntryPost__item"><ul class="indg-list h29"><li>2 teaspoons fresh thyme leaves</li><li>1 teaspoon whole fennel seeds.(I did not have fennel seeds, so I substituted 1/2 teaspoon of cumin).</li><li>And I added 1 teaspoon of Herbs de Provence because it contains fennel ♥️</li><li></li><li>Kosher salt and freshly ground black pepper</li><li></li><li>1/3 cup good olive oil</li><li></li><li>1 lemon, halved and sliced ¼ inch thick</li><li></li><li>1 yellow onion, halved and sliced ¼ inch thick</li><li></li><li>2 large garlic cloves, thinly sliced(I used 4 well just because I love Garlic, lol thank goodness hubby does also)</li><li></li><li>1 (4-pound) chicken, backbone removed and butterflied.( Well I had legs and thighs).</li><li></li><li>½ cup dry white wine, such as Pinot Grigio(I had Sun Blush from Lakeridge Winery)🍷</li><li></li><li>Juice of 1 lemon</li></ul><div><div class="separator" style="clear: both; text-align: center;">
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</div><br></div></div><div class="bd4 EntryPost__item EntryPost__text a-bc-blue"><p>Preheat the oven to 450 degrees.<br></p><p>Place the thyme, fennel seeds, 1 tablespoon salt, and 1 teaspoon pepper in a mini food processor and process until ground. (Or the herbs you have on hand). Pour the olive oil into a small glass measuring cup, stir in the herb mixture, and set aside.</p><p>Distribute the lemon slices in a 12-inch cast-iron skillet and distribute the onion and garlic on top. Place the chicken, skin side down, on top of the onion and brush with about half the oil and herb mixture. Turn the chicken skin side up, pat it dry with paper towels 😉(very important!),😉 and brush it all over with the rest of the oil and herb mixture.</p><p>Roast the chicken for 30 minutes. Pour the wine into the pan 🙈(not on the chicken!) 🙈 Again VERY IMPORTANT! And roast for another 10 to 15 minutes, until a meat thermometer inserted into the thickest part of the breast registers 155 to 160 degrees.</p><p>Remove the chicken from the oven, sprinkle it with the lemon juice, cover the skillet tightly with aluminum foil, and allow to rest for 10 to 15 minutes. Cut the chicken into quarters or eighths, sprinkle with salt, and serve hot with the pan juices, cooked lemon, and onion.</p><p>The pan juices are amazing! I had some leftover so tomorrow I'm going to roast some shrimp ( Another one of my favorite Ina Garten recipes) And have the leftover pan juices on the shrimp♥️</p><p>Enjoy!</p><p>Stay safe at home</p><p>Allison 🤗</p></div></div>allisonhttp://www.blogger.com/profile/12939844267583675841noreply@blogger.com0tag:blogger.com,1999:blog-5755167014696074669.post-62318855397832380392020-04-18T11:45:00.001-07:002020-04-18T11:45:13.000-07:00How to Make and Use the Legendary Four Thieves Vinegar Blend<h2>
<span style="font-size: large;">History and Folklore of the Four Thieves Vinegar Blend</span></h2>
<h2>
<span style="font-size: large;">As most of you know by now, I have been studying Herbs for some time now, on and off for years, since we have been staying in place now for over 3 weeks, due to the Covid-19 pandemic I have been getting more study time in. So i Thought I would share one of my favorite recipes with you with most interesting folklore. And if your interested in learning more I put a link on the side bar for you to enjoy a Free Mini Course. </span></h2>
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<span style="font-size: large;">In medieval times, four thieves were said to rob the homes of those
suffering from illness and those who had died from the 17th-century<span style="font-weight: 400;">
plague, the Black Death. It is said that on moonless nights in
Marseilles, France, the thieves would anoint their bodies in vinegar
that had been infused with “protective” herbs now known to have
antibacterial and antiviral properties. This herbal vinegar was thought
to give the thieves an advantage against contracting the illness. Fleas
were thought to be one especially sneaky carrier of the plague. In
addition to its antimicrobial potential, the thieves’ aromatic cloak may
have also acted as a natural flea repellent!</span></span><br />
<span style="font-size: large;">
</span><span style="font-size: large;"><span style="font-weight: 400;">At first, the four thieves’ behavior
wasn’t of much consequence, as folks assumed the plague would eventually
take hold of them. However, the thieves’ resistance was strong, and
their thievery continued. When they were finally apprehended, judges
offered a less agonizing form of execution if they would be helpful by
sharing their immunity secret. </span></span><br />
<span style="font-size: large;">
</span><span style="font-size: large;"><span style="font-weight: 400;">An alternative to this tale is that
the four thieves had been caught for their acts of robbery and were then
sentenced to bury the dead after the plague hit. In order to try and
stave off catching the disease, they created this potent herbal vinegar
in which they rubbed behind their ears, on their temples, and in their
hands. </span></span><br />
<span style="font-weight: 400;"><br /></span>
<br /><span style="font-size: large;"><span style="font-weight: 400;"><span style="font-weight: 400;">Whichever myth is true, the recipe they
revealed has been a well-known bit of folklore ever since, and today, I
will share it with you! </span></span></span><br />
<span style="font-size: large;"><span style="font-weight: 400;"><span style="font-weight: 400;"><br /></span></span></span>
<span style="font-size: large;"><br /></span>
<span style="font-size: large;"><span style="font-weight: 400;">When making the </span><span style="font-weight: 400;">Four Thieves</span><span style="font-weight: 400;"> Vinegar Blend, </span><span style="font-weight: 400;">feel
free to use fresh or dried herbs, depending on what you have on hand.
The following recipe calls for dried herbs, as these help to extend the
shelf life of the preparation. If using fresh herbs, simply double the
amount that is called for in the recipe (1 teaspoon of dried herb equals
2 teaspoons of fresh herb) and know that since fresh herbs contain
water, the shelf life of the</span><span style="font-weight: 400;"> Four Thieves Vinegar will be reduced, and the preparation </span><span style="font-weight: 400;">will need to be used more quickly.</span></span><br />
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<div class="hrecipe jetpack-recipe" itemscope="" itemtype="https://schema.org/Recipe">
<h3 class="jetpack-recipe-title" itemprop="name">
<span style="font-size: large;">Four Thieves Vinegar Blend</span></h3>
<ul class="jetpack-recipe-meta">
<li class="jetpack-recipe-print"><span style="font-size: large;"><br /></span></li>
</ul>
<div class="jetpack-recipe-content">
<span style="font-size: large;">
</span><span style="font-size: large;"><i>Get ready to make perhaps one of your most versatile, spicy herbal
blends! This infused vinegar can be used internally, externally, as an
ingredient, or even as a cleaning item. You may find you enjoy </i>(<i>or grow used to</i>) <i>taking
a swig each morning or night to promote wellness, or keeping it on hand
for days you feel you may have had contact with someone who is sick. If
nothing else, you can use it just as you would almost any other
vinegar!</i></span><br />
<span style="font-size: large;">
</span><div class="fpm-recipe-ingredients-header" style="font-weight: bold;">
<span style="font-size: large;">Ingredients</span></div>
<div class="fpm-recipe-ingredients" style="margin-left: 20px;">
<span style="font-size: large;">2 cups (16 fl oz) organic apple cider vinegar<br />
2 teaspoons dried sage (<i>Salvia officinalis</i><i>) leaves<br />
2 teaspoons dried rosemary (<i>Rosmarinus officinalis</i>) leaves<br />
2 teaspoons dried lavender (<i>Lavandula officinalis</i>) flowers<br />
2 teaspoons dried juniper (<i>Juniperus communis</i>) berries<br />
1 teaspoon black peppercorn (<i>Piper nigrum</i>) seed, crushed<br />
1 teaspoon dried thyme (<i>Thymus vulgaris</i>) leaves<br />
1 bulb fresh raw garlic (<i>Allium sativum</i>) cloves, chopped</i></span><br />
</div>
<div class="fpm-recipe-directions-header" style="font-weight: bold; margin-bottom: 10px;">
<span style="font-size: large;">Directions</span></div>
<div class="fpm-recipe-directions" style="margin-left: 10px;">
<span style="font-size: large;">
</span><ul>
<li><span style="font-size: large;">Fill a quart-sized canning jar with the herbs and top off with
organic apple cider vinegar to 1-inch below the top of the jar. Stir the
mixture with a clean spoon to remove any air bubbles and to ensure the
herbs are thoroughly saturated with the vinegar.</span></li>
<li><span style="font-size: large;">Seal the jar with a plastic lid, or place a piece of parchment paper
between the jar and a metal lid to prevent the vinegar from corroding
the metal and touching any coating on the lid.</span></li>
<li><span style="font-size: large;">Let the mixture macerate for a month in a dark cupboard. Shake the
jar daily to keep the herbs and vinegar mixed as this will ensure a
better extraction.</span></li>
<li><span style="font-size: large;">After a month, strain the vinegar using a sieve and layered
cheesecloth. Reserve the liquid and compost the herbs. Bottle the
liquid in an amber-colored bottle to protect from light and label.</span></li>
</ul>
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<span style="font-size: large;"><span style="font-weight: 400;">There are many ways to utilize the benefits of the Four Thieves</span><span style="font-weight: 400;"> vinegar blend! Use your Four Thieves</span><span style="font-weight: 400;"> blend wherever vinegar is called for in a recipe. If you are looking for a </span><a href="https://theherbalacademy.com/herbal-mocktail-recipes/"><span style="font-weight: 400;">mocktail</span></a><span style="font-weight: 400;">, add the blend to fizzy water and relax. Do you like to make your own salad dressings? If so, use your Four Thieves</span><span style="font-weight: 400;">
vinegar blend to make a delicious and flavorful vinaigrette base. If
you feel a cold coming on, use this vinegar blend as a tincture or take
it by the spoonful. It can also be a creative addition to the vinegar
portion of a </span><a href="https://theherbalacademy.com/homemade-fire-cider/"><span style="font-weight: 400;">Fire Cider</span></a><span style="font-weight: 400;"> formula, or you could simply mix the vinegar with honey and enjoy as an easy oxymel. </span></span><br />
<span style="font-size: large;">
</span><span style="font-size: large;"><span style="font-weight: 400;">This Four Thieves</span><span style="font-weight: 400;">
vinegar blend can also be used externally as a household cleaner for
any kitchen or bathroom surface. Because of its antimicrobial action
(Serafin, Shah, & Yagnik, 2018), it discourages the overgrowth of
certain types of microbes when it comes into contact with them, thus
helping you to keep your home healthy during cold and flu season. </span></span><br />
<span style="font-size: large;">
</span><h2>
<span style="font-size: large;">Finally</span></h2>
<span style="font-size: large;">
</span><span style="font-size: large;"><span style="font-weight: 400;">Making a Four Thieves vinegar blend
can be an easy, creative, and fun way to combat seasonal colds, flu, and
infection. This all-purpose aromatic vinegar is just what you need to
stay unplagued and healthy especially with a global pandemic going on.</span></span><br />
<span style="font-size: large;"><span style="font-weight: 400;">God Bless</span></span><br />
<span style="font-size: large;"><span style="font-weight: 400;">Enjoy!</span></span><br />
<span style="font-size: large;"><span style="font-weight: 400;">Allison</span></span><br />
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<span style="font-weight: 400;"><span style="font-weight: 400;"></span></span>allisonhttp://www.blogger.com/profile/12939844267583675841noreply@blogger.com0tag:blogger.com,1999:blog-5755167014696074669.post-6005945543891166222020-04-14T13:40:00.001-07:002020-04-14T13:40:59.009-07:00Grandma's Ultimate Mac and Cheese <div class="separator" style="clear: both; text-align: center;">
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</div>I have been making this decadent, creamy macaroni and cheese for as long as I can remember. One year to save time I bought Stouffers. While I love Stouffers frozen foods, I've never lived that down and some of my family think that is what they have been eating for years. Lol So to save face I am giving the rest of my family the recipe. <div>I hope your happy ! Brent,Jason,Timothy, Nicole, Amelia and Camila♥️</div><div> </div><div>3 Cups uncooked elbow macaroni </div><div>1 package 16oz Velveeta cubed</div><div>2 Cups shredded Mexican cheese blend</div><div>2 Cups shredded White Cheddar cheese OR Sharp cheddar ( I use Sharp usually)</div><div>1 and 3/4 Cups whole milk</div><div>1 Can (12oz ) evaporated milk. NOT CONDENSED!</div><div>3/4 Cup of butter melted</div><div>3 large eggs lightly beaten </div><div>Grease you crock pot with butter.</div><div>Cook macaroni in salted boiling water till Al dente.about 7-10 min. DRAIN.</div><div>( Don't cook to long you want it a little firm because it's still going to cook in the crockpot. )</div><div>After you drain the macaroni add it to the crockpot, put cheese in,</div><div>Mix your eggs, milk, evaporated milk, and butter in a bowl till combined. </div><div>Now pour that into the crockpot and stir till combined. </div><div>Cook covered for 2 to 2-1/2 hours on LOW</div><div>stirring once halfway through cooking time. At the half way point you can add a little more milk if not creamy enough, but usually it's perfect.</div><div>Enjoy!</div><div>Allison</div><div>Mom</div><div>Grandma</div><div>Grammy♥️🥰</div><div><div class="separator" style="clear: both; text-align: center;">
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</div><br><br></div>allisonhttp://www.blogger.com/profile/12939844267583675841noreply@blogger.com0tag:blogger.com,1999:blog-5755167014696074669.post-16421681312606079072020-04-11T09:59:00.000-07:002020-04-11T09:59:11.373-07:00Beet Pickled eggsBeet pickled eggs • 1can of beets sliced 1 cup beet juice, I just use the whole can• 1 cup cider or white vinegar whatever you have on hand.• 1/2 onion, sliced • 3/4<br />
Cup granulated sugar • 2 garlic cloves smashed and cut in half • 1 bay leaf • 6 hard cooked eggs, peeled.<br />
Put peeled eggs into a clean glass jar.<br />
Bring all other ingredients to a boil, till sugar melts.<br />
Let cool slightly then pour into eggs, cover and refrigerate. Will keep for months, but ours never last that long. The longer they sit the more flavor they develop, but we've eaten them the next day , sometimes you just can't wait lol<br />
Enjoy!<br />
Allison<br />
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<br />allisonhttp://www.blogger.com/profile/12939844267583675841noreply@blogger.com0tag:blogger.com,1999:blog-5755167014696074669.post-52078276535994793662020-01-02T12:46:00.001-08:002020-01-02T12:46:11.075-08:00Polish Potato Dumplings (Kopytka) Recipe<div><div class="separator" style="clear: both; text-align: center;">
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</div><br></div><div><br></div><div>Polish Potato Dumplings (Kopytka) made with mashed potatoes, flour and egg. These dumplings are perfect served with garlic, onion, mushrooms and bacon.</div><div>Or just some melted butter and sauteed onion. Or like I made today sauteed with butter and added to a big pot of sauteed cabbage,onions,garlic, and apple. Which becomes my version of Haluski(Fried cabbage and noodles).</div><div>The ultimate comfort food <div class="separator" style="clear: both; text-align: center;">
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</div></div><div><br></div><div>Kopytka are popular in the southern part of Poland. They are made with mashed potatoes, egg and flour. <div class="separator" style="clear: both; text-align: center;">
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</div><br></div><div>They are cooked in salted water, I add chicken broth. when they float they are done. and can be served right away or sauteed in pan for a crispy exterior. </div><div><article class="post-22798 post type-post status-publish format-standard has-post-thumbnail category-recipe category-side-dish tag-dumplings tag-polish-recipe tag-potatoes tag-vegetables entry" readability="100.503"><div class="entry-content" readability="123.681"><div id="wprm-recipe-container-23025" class="wprm-recipe-container" data-recipe-id="23025" readability="5.81324"><div class="wprm-recipe wprm-recipe-tastefully-simple" readability="18.4086"><div class="wprm-recipe-ingredients-container"><div class="wprm-recipe-ingredient-group"><ul class="wprm-recipe-ingredients"><li class="wprm-recipe-ingredient"><span class="wprm-recipe-ingredient-amount">2</span> <span class="wprm-recipe-ingredient-unit">cups</span> <span class="wprm-recipe-ingredient-name">mashed potatoes</span> <span class="wprm-recipe-ingredient-notes">cold</span></li><li class="wprm-recipe-ingredient"><span class="wprm-recipe-ingredient-amount">1</span> <span class="wprm-recipe-ingredient-name">large egg</span></li><li class="wprm-recipe-ingredient"><span class="wprm-recipe-ingredient-amount">1</span> <span class="wprm-recipe-ingredient-unit">cup</span> all purpose flour </li></ul></div></div></div></div></div></article></div><div><div>Place mashed potatoes in a mixing bowl. They should be cold, so this is a great way to use up leftover potatoes.</div><div><br></div><div>Add egg and flour and mix until the dough comes together. </div><div>In a large saucepan or pot, boil water and add 1 teaspoon of salt. I add chicken base to my water, that's why it's yellow!</div><div>Now make your dumplings by taking a teaspoon full of dough and sliding it off into your chicken stock</div><div>Add about 8 dumplings at a time to the boiling stock and cook until they start to float to the top. This does not take long.</div><div>And poof little magical potato pillows of awesomeness. <br><div class="separator" style="clear: both; text-align: center;">
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</div></div><div><br></div><div>Remove and place on a plate. Repeat with remaining dumplings. There were more, but I had to sample a few, lol<br></div><div><br></div><div>You can serve the dumplings right away as a side dish. Or do as I did and saute with butter and add to cabbage. </div><div>Enjoy!</div><div>Allison</div><div><br></div></div>allisonhttp://www.blogger.com/profile/12939844267583675841noreply@blogger.com0tag:blogger.com,1999:blog-5755167014696074669.post-89449036012995048522019-12-24T07:21:00.001-08:002019-12-24T07:21:37.554-08:00Yule Brew🥃A Christmas Eve Tradition 🎄Every year for Christmas eve🎄 my family would have a meatless meal, a extra place setting would be set at the dining room table, for our family members who had passed on, and a bottle of whiskey and one shot glass would be passed around the table till it was gone, lol it was a big family 😍<div>Every one had a garlic clove dipped into salt and sometimes honey for good health for the year. I remember my husband's first time with this tradition he ate the whole clove at once! Lol😳 instead of little nibbles throughout the meal. Oh well lesson learned. So we have continued this tradition throughout the years and now our son continues as well.</div><div>I hope you enjoy the recipe for what I now call our Yule Brew🥃🎄A smooth apple and cinnamon infused bourbon. </div><div>Enjoy</div><div>Allison <div class="separator" style="clear: both; text-align: center;">
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</div></div><div><br></div><div>Yule Brew</div><div>One golden delicious Apple chopped </div><div>2 or 3 -3" cinnamon sticks</div><div>1/4 teaspoon ground nutmeg </div><div>3 cups of bourbon</div><div> A 1/4 cup of simple syrup.</div><div> Place 1st 3 ingredients in a large ball jar or container</div><div> Add bourbon Stir cover let stand at Room temperature at least 4 days I do 7</div><div> Stir once A-day.</div><div>Stir to distribute flavors </div><div>Pour bourbon mixture through a fine wire mesh strainer.</div><div> Discard solids.</div><div> Stir in simple syrup and pour into a clean canning jar or fancy bottle cover and store in fridge.🎄</div><div>Simple syrup is equal amounts of sugar and water, heating till sugar melts.</div>allisonhttp://www.blogger.com/profile/12939844267583675841noreply@blogger.com0tag:blogger.com,1999:blog-5755167014696074669.post-34871399683323624192019-12-19T04:42:00.001-08:002019-12-19T04:42:54.763-08:00Cranberry and Rosemary White Christmas Sangria <div class="separator" style="clear: both; text-align: center;">
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</div><div>Cranberry & Rosemary White Christmas Sangria</div><div>1 Granny Smith apple</div><div>1 Braeburn apple</div><div>1 heaping Cup Fresh cranberries</div><div>1 large Sprig rosemary</div><div>1 Bottle Pinot grigio</div><div>½ cup white grape juice</div><div>¼ cup sugar (more, for garnish)</div><div>1 Can club soda</div><div><br></div><div>You need to chop up the apples, I prefer them in small cubes so you can easily snack on them while enjoying your sangria, or as I like to call it…dinner. I mean, it has food in it so that counts, right?</div><div><br></div><div>I try to use good wine for my sangria. I am sure many winemakers would scoff at the suggestion but good wine makes good sangria. Crappy wine makes good sangria too, you just have to add a lot more too it. I prefer to let the wine shine through too. Oh, a little secret…the advantage to using good wine is that you can pour yourself a glass of it while assembling this recipe and it won’t suck.</div><div><br></div><div>In a large pitcher, combine all of the ingredients.</div><div><br></div><div>Mix it well, so that the sugar fully dissolves.</div><div><br></div><div>Place the pitcher in the refrigerator to chill. During this time the sugar will fully dissolve and the rosemary, it will infuse your sangria. If you are wondering why I chose rosemary for this, well, it’s because I like my sangria’s sweet. But I really dislike the sweetness to linger. So by adding rosemary, it kind of cuts the sweetness down on the finish making it much more enjoyable.</div><div><br></div><div>While that chills, let’s make the garnish for this drink. I am not really into fancy garnish, personally. And this is far from one. But it is a Christmas drink and I figured if the rosemary could look like it was covered in snow, how effing Martha Stewart is that? To do this, simple place about 1/2 cup of granulated sugar in a shallow bowl. Lightly wet the rosemary and then give it a good shake to remove any excess water. Then roll the sprigs in the sugar until they are coated as you please. Gorgeous, right?</div><div><br></div><div>Once the pitcher has chilled for about an hour, it should be ready to serve. How amazing does this look?</div><div><br></div><div>Courtesy of:</div><div>http://cookingstoned.tv/recipe/cranberry-rosemary-white-christmas-sangria/</div>allisonhttp://www.blogger.com/profile/12939844267583675841noreply@blogger.com0tag:blogger.com,1999:blog-5755167014696074669.post-26301276023559679382019-12-07T12:51:00.000-08:002019-12-07T12:51:55.108-08:00Roasted Shrimp Cocktail <div class="separator" style="clear: both; text-align: center;">
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</a>This recipe for shrimp cocktail is one of our favorites, and so easy for the Holidays 🎄</div><div class="separator" style="clear: both; text-align: center;">Toss peeled and deveined shrimp with a little olive oil, kosher salt, and cracked black pepper Sometimes I add a little garlic powder and old bay.</div><div class="separator" style="clear: both; text-align: center;">Spread single layer on a cookie sheet, </div><div class="separator" style="clear: both; text-align: center;">Bake in a preheated 400 degree oven for 8 min.</div><div class="separator" style="clear: both; text-align: center;">Serve at room temperature with cocktail sauce.</div><div class="separator" style="clear: both; text-align: center;">Happy Holidays </div><div class="separator" style="clear: both; text-align: center;">Allison </div>allisonhttp://www.blogger.com/profile/12939844267583675841noreply@blogger.com0