tag:blogger.com,1999:blog-60315045563779541092024-02-22T00:24:36.837-08:00Plates and PalatesAll Things "Foodacious!"Anonymoushttp://www.blogger.com/profile/06939457283900766444noreply@blogger.comBlogger26125tag:blogger.com,1999:blog-6031504556377954109.post-3822070574689058992012-10-08T09:51:00.002-07:002012-10-08T09:51:54.750-07:00Recipe: Eggplant Saute with Tomatoes and Goat Cheese<div class="separator" style="clear: both; text-align: justify;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3m9RMv5a0pQ_0yh6xmPuwOAiHGj4FY1wLDITXlULM5bG72zFhLqZ62xwe-NN7o5cS3JCl3OZelCqcY2_5p-5ncDNAokMPbfJZntjeW58ab7Gdl21qWOfNsBqOwXUsSOIae5hz8j8Sqbc/s1600/869.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a><br /></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3m9RMv5a0pQ_0yh6xmPuwOAiHGj4FY1wLDITXlULM5bG72zFhLqZ62xwe-NN7o5cS3JCl3OZelCqcY2_5p-5ncDNAokMPbfJZntjeW58ab7Gdl21qWOfNsBqOwXUsSOIae5hz8j8Sqbc/s1600/869.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a><br /></div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3m9RMv5a0pQ_0yh6xmPuwOAiHGj4FY1wLDITXlULM5bG72zFhLqZ62xwe-NN7o5cS3JCl3OZelCqcY2_5p-5ncDNAokMPbfJZntjeW58ab7Gdl21qWOfNsBqOwXUsSOIae5hz8j8Sqbc/s1600/869.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3m9RMv5a0pQ_0yh6xmPuwOAiHGj4FY1wLDITXlULM5bG72zFhLqZ62xwe-NN7o5cS3JCl3OZelCqcY2_5p-5ncDNAokMPbfJZntjeW58ab7Gdl21qWOfNsBqOwXUsSOIae5hz8j8Sqbc/s320/869.JPG" width="320" /></a><span style="font-family: Times, "Times New Roman", serif;">Today's recipe is a Winner! No, really.</span><span style="font-family: Times, "Times New Roman", serif;"> As a stay-at-home dad one of my "jobs" is to provide meals for my wife who works from home.</span><br />
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<span style="font-family: Times, "Times New Roman", serif;">Emptying the fridge of anything I could find, I created this dish for Tammy's lunch. She not only enjoyed it but encouraged me to enter my first ever cooking competition (October 2010) With this recipe I won the Chef's Choice Award and a new career was launched. Thank you Tamian for your encouragement.</span></div>
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<span style="font-family: Times, "Times New Roman", serif;">What makes this dish a winner is its blend and balance of savory, sweet, salty and sour. If you are not an eggplant fan, substitute tofu. The texture will be very similar and the tofu will also caramelize much the same way. Here is the blueprint for success.</span></div>
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<strong><u>Ingredients</u>:</strong></div>
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<span style="font-family: Times, "Times New Roman", serif;">1 medium eggplant</span></div>
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<span style="font-family: Times;">fresh herbs or Italian seasoning blend</span></div>
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<span style="font-family: Times, "Times New Roman", serif;">1 package of cherry tomatoes - halved</span></div>
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<span style="font-family: Times, "Times New Roman", serif;">1 packaged Laura Channel goat milk cheese</span></div>
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<span style="font-family: Times, "Times New Roman", serif;">Balsamic vinegar</span></div>
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<span style="font-family: Times, "Times New Roman", serif;">Extra Virgin olive oil</span></div>
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<span style="font-family: Times, "Times New Roman", serif;">Kosher salt</span></div>
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<strong><span style="font-family: Times, "Times New Roman", serif;"><u>Directions</u>:</span></strong></div>
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<span style="font-family: Times;">Begin by cutting eggplant into 1 inch pieces while heating a medium saute pan. In a small bowl beat egg and milk to create an eggwash to hold breadcrumbs to eggplant. Lightly cover eggplant in bread crumbs (either fresh with herbs or store bought brand).</span></div>
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<span style="font-family: Times;">Place eggplant and a tablespoon of olive oil into pan and saute until caramelized-light brown. Add more oil to pan if necessary being careful not over saturate the eggplant or burn it. Drain excess oil from eggplant and place on serving plate.</span></div>
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<span style="font-family: Times;">Next add cherry tomato halves. Crumble goat cheese over tomatoes and top with balsamic vinegar.</span></div>
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<span style="font-family: Times;">Salt and pepper to taste.</span></div>
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<br />Anonymoushttp://www.blogger.com/profile/06939457283900766444noreply@blogger.com0tag:blogger.com,1999:blog-6031504556377954109.post-52367249080163914392012-09-18T10:56:00.001-07:002012-09-18T10:59:41.956-07:00Profile: New York Bagel, Cafe and Deli<div class="separator" style="clear: both; text-align: left;">
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<span style="font-family: Times, "Times New Roman", serif;">There's nothing quite like an original! And, when it comes to bagels there's nothing that can compare to a New York bagel. But what makes New York bagels different than other bagels? Ask any New Yorker and they will tell you that's it's the nutient rich water of the Hudson River. Truth or local-lore one thing is certain, Picasso-esque artesan bagels just don't make the grade!</span></div>
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<span style="font-family: Times;">New York Bagel Cafe and Deli (NYB) of Lititz is NOT owned by any native New Yorker but three local brothers with a vision. Since March 20th of this year Eric and Ben Shirk along with Adam Montpetit have been serving up all the best that New York has to offer - Hand rolled, preservative-free bagels and bialys from Brooklyn. Thats right, an original! </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4OuOnzLo8qWCY3BdJQLSGcdahsxuGRM2KLGLfhPzD1kNWQ9vWX0sOIkG7KZWt8uOvddCGyolLq1rMKSOfpuu9mOqiPpyboaX4ofDj0ZlFP8ohxV-TJaOGqXeFFgditWMlPZdcemqCUtM/s1600/smoothies.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4OuOnzLo8qWCY3BdJQLSGcdahsxuGRM2KLGLfhPzD1kNWQ9vWX0sOIkG7KZWt8uOvddCGyolLq1rMKSOfpuu9mOqiPpyboaX4ofDj0ZlFP8ohxV-TJaOGqXeFFgditWMlPZdcemqCUtM/s320/smoothies.jpg" width="320" /></a><span style="font-family: Times;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgelXMj7WziJwV88mxFJ9aHehq2cFzkjxxTw8MRq6PHLNbKxxlCroVmbou7jBdSS2V76kCdO1oSkOgRpiO5LJ8e9pQGLRbIemtsPvK0zU0ZBDd2TArRGJF334EWAjP2Cv2QGeWKTZEKYg8/s1600/authentic+bagels.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="121" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgelXMj7WziJwV88mxFJ9aHehq2cFzkjxxTw8MRq6PHLNbKxxlCroVmbou7jBdSS2V76kCdO1oSkOgRpiO5LJ8e9pQGLRbIemtsPvK0zU0ZBDd2TArRGJF334EWAjP2Cv2QGeWKTZEKYg8/s200/authentic+bagels.jpg" width="200" /></a></span><span style="font-family: Times;"></span><br />
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<span style="font-family: Times;"><a name='more'></a></span><span style="font-family: Times;">But NYB is more than bagels. Serving only the best as noted earlier, NYB also offers real fruit smoothies, cafe blended coffees and deserts. Let's not forget, they are a deli as well. Deli sandwiches like a traditional pastrami on rye or ruebens are just a few sandwiches in an extensive selection of lunchtime favorites. </span><span style="font-family: Times;">All sandwiches are made to order and are accompaniesd by a side of salad choices, bagel chips or for an additional charge all you can eat hand cut french fries. </span><br /></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-ejtz4QKJbk0REqqwb2svM31OAq94ceV0ax1_Zj4ytmeyO1-eMTmu9nruf9V6vTjKLM0LQv8xilj2UkPc-CUyRU288slfQyLOmc76sS4MW9SKe4SupVDrQ74M_ME5pH9MJjz61nnDyG8/s1600/loaded+lox.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-ejtz4QKJbk0REqqwb2svM31OAq94ceV0ax1_Zj4ytmeyO1-eMTmu9nruf9V6vTjKLM0LQv8xilj2UkPc-CUyRU288slfQyLOmc76sS4MW9SKe4SupVDrQ74M_ME5pH9MJjz61nnDyG8/s1600/loaded+lox.jpg" /></a><span style="font-family: Times;">Open seven days a week from 6am-4pm, breakfast sandwiches are the number one attraction. While most breakfast sandwiches are served on bagels (obviously), you may choose from 10 bread choices, 6 cheese selections. sausage, bacon, ham or any other meat of your choice. The number one breakfast item by far is the "loaded lox" - an everything bagel with lox (smoked salmon), cream cheese, tomato and onions. Not a salmon fan? Try a blueberry bagel with strawberry cream cheese. All cream cheese flavors are made in-house and fresh daily. With 11 varieties to choose from you will never run out of possibilities. The best part is that you can partake of breakfast all day long. In fact, if you want a roast beef sandwich at 7am, the "bagel brothers" will prepare that too. </span><br />
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<span style="font-family: Times;">The moment you enter NYB you know that this is not your standard run of the mill bagel joint.. Environmentally-friendly bamboo flooring, and warm muted yellow and red tones accented with hand-blown glass lighting create for a relaxing dining experience. Greeted by a "welcoming committee" of enthusiastic employees you get the feeling that bagels may be the business but you are more than a customer. You are family! </span><br />
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<span style="font-family: Times; font-size: large;"><strong>New York Bagel, Cafe and Deli</strong></span></div>
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<span style="font-family: Times; font-size: large;"><strong>245 Bloomfield Drive Suite #100</strong></span></div>
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<span style="font-family: Times; font-size: large;"><strong>Lititz, PA 17543</strong></span></div>
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<span style="font-family: Times; font-size: large;"><strong>717-560-4700</strong></span></div>
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Anonymoushttp://www.blogger.com/profile/06939457283900766444noreply@blogger.com1tag:blogger.com,1999:blog-6031504556377954109.post-47281222462804297742012-09-05T09:41:00.000-07:002012-10-02T10:33:06.997-07:00When Life Gives You Lemons...<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Times, "Times New Roman", serif;">We're all familiar with the saying that "When life gives you lemons make lemonade."</span><br />
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<span style="font-family: Times, "Times New Roman", serif;">If we are to maximize the best of a bad situation as the quote implies, why just make lemonade? Sure, you could start with lemonade and then slice a lemon or two and use as garnishment. Place some slices into foil and bake with fish or chicken for an infusion of flavor or create a simple syrup with them and use in deserts. There is much diversity in the little yellow fruit.</span><br />
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<span style="font-family: Times, "Times New Roman", serif;">I for one have been given more than my share of lemons as of late and have little energy left to squeeze anything into life. Unable to get into the kitchen and create something fresh, I thought that I would share favorite lemon recipes from a few of my favorite fellow food bloggers. I hope that you will take the time to try them and offer feedback to each.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcLLNaf1fNlYn0Wxt-ZwbKILvnzHXvGHb-yFS1F83yxGQCityLwjXOWk4bTA5TIaJQKAb8sXTJacl8TgdW7sVAuKe0lsazgfMc6tfzM23Vx28Hd4vb3HtFWzeSuKXVm4RSDtohjeAzenQ/s1600/strawberrylemonwater.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcLLNaf1fNlYn0Wxt-ZwbKILvnzHXvGHb-yFS1F83yxGQCityLwjXOWk4bTA5TIaJQKAb8sXTJacl8TgdW7sVAuKe0lsazgfMc6tfzM23Vx28Hd4vb3HtFWzeSuKXVm4RSDtohjeAzenQ/s320/strawberrylemonwater.jpg" width="320" /></a><strong><span style="font-family: Times, "Times New Roman", serif; font-size: large;">Strawberry Lemon Water</span></strong></div>
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8 C. water</div>
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3/4 C. sugar</div>
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8 Large strawberries-quartered</div>
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4 thin lemon slices</div>
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<a href="http://www.michelleswomancave.blogspot.com/">www.michelleswomancave.blogspot.com</a></div>
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Pour 7 cups of water into your favorite pitcher. Heat 1 cup of water with sugar until it has completely dissolved. Cool and add to the pitcher. Quarter the strawberries and slice the lemons and add to the pitcher. Allow to cool and let the fruit juices release into the water. Chill before serving.<br />
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<span style="font-size: large;"><strong>Lemon Berries w/ Maple Whipped Cream</strong></span></div>
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<strong><span style="color: #e69138;">Recipe from Martha Stewart Living c/o June Farkas, Superior, WI</span></strong></div>
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3 C. Fresh blueberries</div>
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1/4 C. packaged light brown sugar</div>
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1 teaspoon finely grated lemon zest + 3 T. fresh lemon juice</div>
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3/4 C. heavy cream</div>
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1/4 C. Sour cream</div>
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1/4 C. pure maple syrup</div>
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In a medium bowl combine blueberries, sugar, lemon zest and juice. Set aside. Using a mixer on high speed, whip heavy cream and sour cream in a large bowl until soft peaks form (approx. 2 minutes). Keep whipping, add maple syrup in a steady stream; continue to whip until maple cream is thick and velvety - approx. 1 minute more. Divide berries among serving bowls. Top with maple cream.</div>
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<strong>NOTE</strong>: <em>Seasonal berries are best. This time of year red raspberries could be substituted for the </em><br />
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</a><a href="http://www.thesaucygourmet.net/">www.thesaucygourmet.net</a><br /></div>
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<strong><span style="font-size: large;">Grilled Meyer Lemon Oregano Chicken Legs</span></strong></div>
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<strong><u>Ingredients / Directions:</u></strong></div>
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2 T. fresh lemon juice</div>
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2 T. coarsely chopped fresh oregano</div>
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2 garlic cloves - pressed</div>
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1 T. EVOO (olive oil). </div>
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1 1/2 teaspoons coarse Kosher salt</div>
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pepper to taste</div>
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1 teaspoon finely grated lemon zest</div>
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8 chicken drum sticks</div>
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Whisk first 6 ingredients in a small bowl. Season to taste with freshly ground black pepper. Pour marinade into a 1 gallon resealable plastic bag. Add chicken and seal.Turn bag to coat chicken. Marinade at room temperature for 30 minutes or in the fridge for up to 2 days turning occasionally.</div>
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Prepare grill (medium light heat). Place chicken on grill rack and grill chicken until cooked through. Brown all sides, turning frequently (about 30 minutes). Plate and serve.</div>
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<span style="font-family: Times, "Times New Roman", serif;">Thank you for following Plates and Palates. May your day be filled with "all things FOODACIOUS!"</span>Anonymoushttp://www.blogger.com/profile/06939457283900766444noreply@blogger.com1tag:blogger.com,1999:blog-6031504556377954109.post-88565735831707689252012-08-24T20:15:00.001-07:002012-08-24T20:15:34.786-07:00Recipe: Caprese Salad Skewers <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhalOjcgb-yCx0RFzoENEAsc3DXppMfV8yeQTAvfGE04yLPEuYr-RCD3iBi_BOyQsJNTzex2PCRwA5VPgjPQqV2sLEZ919b6PXnkltf-sR3Q7TdF5PFzdUA9w7pJ9wEwfbAq5kcloWoj1Y/s1600/001.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a><br /></div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhalOjcgb-yCx0RFzoENEAsc3DXppMfV8yeQTAvfGE04yLPEuYr-RCD3iBi_BOyQsJNTzex2PCRwA5VPgjPQqV2sLEZ919b6PXnkltf-sR3Q7TdF5PFzdUA9w7pJ9wEwfbAq5kcloWoj1Y/s1600/001.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhalOjcgb-yCx0RFzoENEAsc3DXppMfV8yeQTAvfGE04yLPEuYr-RCD3iBi_BOyQsJNTzex2PCRwA5VPgjPQqV2sLEZ919b6PXnkltf-sR3Q7TdF5PFzdUA9w7pJ9wEwfbAq5kcloWoj1Y/s320/001.JPG" width="320" /></a>This week's recipe can be found in the Lancaster New Era Newspaper (Lancaster,PA). You can find the article in its entirety at the following address below.<br />
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In the weeks ahead look for another published feature with Duluth Superior Magazine (Duluth, MN) on the foods of Lancaster, PA.-a mini tour of restaurants and gourmet specialty shoppes.<br />
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Thanks for following Plates and Palates!<br />
<a href="http://www.lancasteronline.com/article/local/718527_stick-to-the-season-s-simple-plesasures.html">www.lancasteronline.com/article/local/718527_stick-to-the-season-s-simple-pleasures.html</a><br />
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<br />Anonymoushttp://www.blogger.com/profile/06939457283900766444noreply@blogger.com0tag:blogger.com,1999:blog-6031504556377954109.post-35532197074241706922012-08-15T21:36:00.002-07:002012-09-05T06:59:00.960-07:00Profile: Cisco's in the Park<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtJaTDiFpYzP4KER831EhZAfHwxLlaaE1G8hNPNFcDQUkYDADhq2YGoTI2NgyfQTe_fGL84pssBwXut_9g5tblh3wrom0wjcJH65MwZMUElpKQj66PcpznhVeP7w08zSJXx3enxIkfGF4/s1600/DSCF4051.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" mda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtJaTDiFpYzP4KER831EhZAfHwxLlaaE1G8hNPNFcDQUkYDADhq2YGoTI2NgyfQTe_fGL84pssBwXut_9g5tblh3wrom0wjcJH65MwZMUElpKQj66PcpznhVeP7w08zSJXx3enxIkfGF4/s400/DSCF4051.JPG" width="400" /></a></div>
<span style="font-family: Times, "Times New Roman", serif;">Each spring beginning in May the Long's Park Amphitheater Foundation (LPAF) </span><a href="http://www.longspark.org/"><span style="font-family: Times, "Times New Roman", serif;">www.longspark.org</span></a><span style="font-family: Times, "Times New Roman", serif;"> presents its Summer Music Series - 13 weeks of FREE concerts. Imagine picnic baskets and BBQ's stretched across a freshly cut carpet of green grass while the sound of soft jazz or rhythmic </span><br />
<span style="font-family: Times, "Times New Roman", serif;">blues resonates deep into the audience of the thousands who have assembled. And, while the LPAF may know music, the newcomer to Long's Park, Cisco's In The Park, knows beef!</span><br />
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<span style="font-family: Times;">For nearly 20 years Craig Schusko has been serving up his open pit beef sandwiches (Cisco's Open Pit Beef) throughout Lancaster county from his mobile vendor trailer. Looking for a high traffic customer-friendly business location, Craig along with his son Chad, settled on Long's Park. After several weeks of renovations to an underutilized building and preparing the kitchen for use, the father and son duo opened Cisco's In The Park.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisNScNVliwAqK0e_vwvIqH07iH0Azy-3SMuXzEKd7zYG58IiEskmseRpdQ_pDs5pYzH-_WxwVaSDk1pSy3k-ehga8ooihAU9TBHiliShr3jS1qz2tpuSsexTJzBZZM7dZQnhsY5A-2-fw/s1600/DSCF4042.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" mda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisNScNVliwAqK0e_vwvIqH07iH0Azy-3SMuXzEKd7zYG58IiEskmseRpdQ_pDs5pYzH-_WxwVaSDk1pSy3k-ehga8ooihAU9TBHiliShr3jS1qz2tpuSsexTJzBZZM7dZQnhsY5A-2-fw/s200/DSCF4042.JPG" width="200" /></a><span style="font-family: Times;"></span></div>
<span style="font-family: Times;">Opened for only a month, Cisco's has already developed a regular clientele.Their recipe for success can be summed up in two words...BEEF and CHICKEN. The signature item, open pit beef sandwiches and a one of a kind menu item, thunder tacos, are to be credited.</span><br />
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<span style="font-family: Times;">The open pit beef sandwiches are made of thinly sliced beef, run through an au jus bath, stacked high on a soft 8 inch hoagie roll and topped with Cisco's homemade sweet and tangy BBQ sauce. Open pit never tasted so good! Beef may be the main attraction but it's the thunder taco that will take your taste buds for a ride around the park. Take a flour tortilla, fill it with a breaded chicken tender and top with a jalapeno mayo slaw. The uniqueness of the slaw as well as the "secret ingredients" of the breading mixture will leave you wanting for more. I came. I saw. I ate three!</span><br />
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<span style="font-family: Times;">Cisco's also serves burgers, hot dogs and fresh cut french fries. Looking for a sweet treat? Try one of nine different ice cream offerings or sip on a simple snow cone. Just don't expect to find a booth or chair to sit on. Part of the appeal of open pit is the outdoor dining experience that comes with BBQ or grilling. So, pull up to one of the nine picnic tables and make yourself at home. Cisco's In The Park is open for business Tuesday-Sunday from 11am-9pm.</span></div>
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Anonymoushttp://www.blogger.com/profile/06939457283900766444noreply@blogger.com0tag:blogger.com,1999:blog-6031504556377954109.post-52202468689622692932012-08-07T01:36:00.001-07:002012-08-13T02:51:45.855-07:00Recipe: Grilled Peaches with Gorgonzola and Bacon<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjc0xnMg2lv_Ty0HmsX652L-Sl3Z9cumWQUdc-VCLnie_EBxTGyE7IEgqgBcP3aUe62zqwpoj8B4MdgVY6IJozFkV0VYDejreAXyu78NwJpCUBA2sN2QIR4JC5oGd-BM7Pkx93_IxYDRDc/s1600/DSCF4025.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjc0xnMg2lv_Ty0HmsX652L-Sl3Z9cumWQUdc-VCLnie_EBxTGyE7IEgqgBcP3aUe62zqwpoj8B4MdgVY6IJozFkV0VYDejreAXyu78NwJpCUBA2sN2QIR4JC5oGd-BM7Pkx93_IxYDRDc/s320/DSCF4025.JPG" width="320" /></a>I am thankful that at 2:30 am I finally have some me time away from the bustles of the everyday rat race! Thank you everyone who supported my son while I was away. You really made an 8 yr. old feel "Big Time". I will be giving him future opportunities to broaden his skills as "Son of A Blogger". In fact he has already been given his next assignment. Now...On with the show!<br />
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Every once in awhile I create a meal that on paper looks good but in application falls short. Tonight was one such moment.</div>
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While doing research for an upcoming publication on skewers I discovered a new foodie shoppe - Olio Olive Oils and Balsamics <a href="http://www.oliooliveoil.com/">www.oliooliveoil.com</a> . Like a kid in a candy store I was excited at the many selections of oils and vinegars staring back at me from around the room. My excitement heightened when I found out that I could "try before I buy," although I wouldn't recommend sampling more than two or three per shopping trip. Settling on a Modena 25 Star White Balsamic and a bottle of Sonoma Smoked Olive Oil, I headed for home thinking of ways to use my new pantry entries. Here is what I had planned: Caprese Skewers, Smoked Pork Tenderloin, Baked Beans and Grilled Peaches w/ Gorgonzola and Bacon. The answers are: Yes, Yes and Sometimes. Yes we cook every night, Yes my kids eat what is made and Sometimes they don't like it. BUT, they try it. It's the RULE!</div>
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Assembling the Caprese skewers was the easy part. Keeping my three year old daughter from the tomatoes, one of her favorite foods, was a bit more challenging. Since I would be grilling dinner on the deck, redirecting her energies to the sandbox proved a winning strategy. Meanwhile inside the baby was stirring and mommy was on a very important conference call in her office. So, back inside I go. It seems that "blogger boy" had decided to shirk his duties of watching his younger brother and went to the basement for a little wii action. Needless to say, the multi-tasking was not working out so well! The results?</div>
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My wife in a humorously sacrcastic manner summed up her dining experience this way. "The pork was a bit dry. The beans were too spicy and the peaches were the best part of dinner but just a tad heavy in Gorgonzola. This was not one of your best dishes tonight. And, for these reasons you have been Chopped! </div>
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Savoring the best of the worst, I am sharing with you my recipe for the Grilled Peaches with Gorgonzola and Bacon. Try it and let me know your results. I'd love to hear from you!</div>
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<u><strong>Ingredients:</strong></u></div>
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4 Fresh peaches - halved</div>
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6 oz. package Boar's Head Gorgonzola crumbles</div>
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4 Slices bacon</div>
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1 bottle of Sonoma Smoked Olive Oil <a href="http://www.thesmokedolive.com/">www.thesmokedolive.com</a><br />
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<strong><u>Directions:</u></strong></div>
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Preheat grill to 300 degrees. Place bacon on top rack away from direct flame and slowly grill. Once bacon is done, wrap in foil and place into oven to remain warm. Next, place halved peaches pit side down onto grill above direct flame and cook until caramelized and soft but not falling apart. Flip over and add Gorgonzola. Finely chop bacon and top peaches. Allow a few minutes for Gorgonzola and bacon to blend. Drizzle Sonoma smoked olive oil over peaches and serve warm. <br />
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<br />Anonymoushttp://www.blogger.com/profile/06939457283900766444noreply@blogger.com3tag:blogger.com,1999:blog-6031504556377954109.post-43900631202363471752012-07-23T19:56:00.001-07:002012-08-13T02:54:23.576-07:00Son of A Blogger: Mini Chocolate Chip Muffins<div class="separator" style="clear: both; text-align: justify;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjx20s-dafBy6iVX49XI2uXac013iOUX0d8iUMF-cmlNjPn5a9uSm1HJnf9pi-HO_KfQgqxqFCxfEzQfLPF0qlrJWoYOEHjLm6hFBmtGQMchgvN6p2k6R2fDrIUCgs4Wnd4Ct2W7qtBd1k/s1600/308.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjx20s-dafBy6iVX49XI2uXac013iOUX0d8iUMF-cmlNjPn5a9uSm1HJnf9pi-HO_KfQgqxqFCxfEzQfLPF0qlrJWoYOEHjLm6hFBmtGQMchgvN6p2k6R2fDrIUCgs4Wnd4Ct2W7qtBd1k/s320/308.JPG" width="320" /></a> Our vacation got moved to next month sometime because Mom had to go to Boston for work and Dad is pretty busy too. So, he said I could write again this week. I wasn't sure what I was going to write about until my friend who likes to bake came to my house. With a little help from Dad, we baked a box of mini chocolate chip muffins. We just followed the directions on the back of the box and topped them with some melted hershey kisses. Dad says that I put too much chocolate on them but I don't think so. They were real easy to make. Here is what you will need: 1 box of chocolate chip muffin mix, a small handful of Hershey Kisses and a small bowl for melting kisses in the microwave. Just follow the direction on the box to make the muffins. Put a handful of Hershey Kisses into a small bowl and melt in the microwave. Here is where my Dad helped us. He made sure the chocolate did not burn. Oh, and he took the picture too. </div>
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Anonymoushttp://www.blogger.com/profile/06939457283900766444noreply@blogger.com0tag:blogger.com,1999:blog-6031504556377954109.post-82762720599617746512012-07-16T15:17:00.000-07:002012-08-13T02:54:51.560-07:00Guest Post: Son of a Blogger<span style="font-family: Times, "Times New Roman", serif;"><em><span style="color: #b45f06;"><span style="background-color: white;"><strong><span style="background-color: orange; color: black;">With writing deadlines, a family vacation and business commitments, the next two weeks are schedule heavy! After numerous pleas by my 8 yr. old son, I have decided to let him try his hand at blogging. This is his "story"...</span></strong></span></span></em></span><br />
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<span style="font-family: Times, "Times New Roman", serif;">My name is Patrick and I am 8 yrs. old and the son of a food blogger. I like to cook like my dad because it is fun to put ingredients together and see how they taste. I also like to write.</span><br />
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<span style="font-family: Times;">At school I read a book by Emeril Lagasse<span style="color: orange;">,(</span><a href="http://www.emerils.com/"><span style="color: orange;">www.emerils.com</span></a><span style="color: orange;">)</span> a famous chef, called "There's A Chef In My Kitchen". In his book I found a recipe for "Baby BAM", a seasoning rub for meat. It is good on pork and steaks because it keeps them juicy inside. It is also very flavorful. </span><span style="font-family: Times;">I want to share with you today how easy it is to make "Baby BAM".</span><br />
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<span style="font-family: Times;">I hope you have as much fun in your kitchen as I do in mine.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTPveAG4rz24clJxkt8iyxtd0o1VIqeblTceKL69HhqBNmEZUR3fdD7uOMUvhwqw2e8yQWE6ACm9YQ4hKdsdeeKJsSkKfcTwATt3PUfMYN0mDWtLWq6JV7C1sE8e__PAcZSBmXcBTrs1M/s1600/462.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTPveAG4rz24clJxkt8iyxtd0o1VIqeblTceKL69HhqBNmEZUR3fdD7uOMUvhwqw2e8yQWE6ACm9YQ4hKdsdeeKJsSkKfcTwATt3PUfMYN0mDWtLWq6JV7C1sE8e__PAcZSBmXcBTrs1M/s320/462.JPG" width="240" /></a></div>
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<span style="font-family: Times;"><u>You will need:</u></span><br />
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<span style="font-family: Times;">3 Tablespoons paprika</span><br />
<span style="font-family: Times;">2 Tablespoons salt</span><br />
<span style="font-family: Times;">2 Tablespoons parsley</span><br />
<span style="font-family: Times;">2 teaspoons onion powder</span><br />
<span style="font-family: Times;">2 teaspoons garlic powder</span><br />
<span style="font-family: Times;">1 teaspoon black pepper</span><br />
<span style="font-family: Times;">1 teaspoon oregano</span><br />
<span style="font-family: Times;">1 teaspoon basil</span><br />
<span style="font-family: Times;">1 teaspoon thyme</span><br />
<span style="font-family: Times;">1/2 teaspoon celery salt</span><br />
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<span style="font-family: Times;">Put all ingredients into a medium size bowl. Mix them together well and then put them into a used clean seasoning jar. Make sure the lid is tightly shut. That's it!</span><br />
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<br />Anonymoushttp://www.blogger.com/profile/06939457283900766444noreply@blogger.com1tag:blogger.com,1999:blog-6031504556377954109.post-49525116695582632462012-07-05T20:44:00.002-07:002012-08-13T02:55:26.927-07:00Calypso Salad<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdqE35T3l5912-oK0tD3vpp8E-mkMu3Uq1zeTq8w8x50H7Dmvb9cbtp7GuWq9tn_PYAMKI2ExnoifuewaqeSLVQ1Cr9rMAL8fmAEN4JETb4Qnv4GUDieE4Zarx4ayk6-THOLRItfzKX7E/s1600/DSCF3952.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" sca="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdqE35T3l5912-oK0tD3vpp8E-mkMu3Uq1zeTq8w8x50H7Dmvb9cbtp7GuWq9tn_PYAMKI2ExnoifuewaqeSLVQ1Cr9rMAL8fmAEN4JETb4Qnv4GUDieE4Zarx4ayk6-THOLRItfzKX7E/s320/DSCF3952.JPG" width="295" /></a><span style="font-family: Times;"></span></div>
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<span style="font-family: Times;">I think we'd all agree that beating the heat the past few weeks has been challenging. Air conditioners and cool soaks in the tub just aren't enough. And, sitting in the kiddie pool with my children is like trying to put a square peg in a round hole. Ugh, we still have alot of summer to go. The good news is that it's not just an east coast weather pattern, it's nationwide. The bad news is...it's nationwide. Phew, There's NO escaping it!</span></div>
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<span style="font-family: Times;">Closing my eyes I dream of finding paradise - the beauty and splendor of blue skies, sandy beaches and fresh crystal clear water where the scent of fresh mangoes, and coconuts fill the air and the water hits the shore echoing a steel drum's hypnotic beat. Listen. Can you hear it?</span><br />
<span style="font-family: Times;"> "<a href="http://www.youtube.com/embed/q5yXCDw427w">http://www.youtube.com/embed/q5yXCDw427w</a>" </span><br />
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Dreaming of paradise, I've created a recipe that freshens the palate with exotic flavors of the islands - Calypso Salad. With ingredients of sweet mango, coconut and lime it tames the sizzle of the summertime heat yet with a subtle hint of habanero and red chile it provides a little heat all its own. But, don't take my word for it. Prepare some for yourself. Grill up some shrimp, serve up a margarita (or mohito) and pull up a hammock. Relax, only 69 more days until Fall.</div>
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<tr><td style="text-align: center;"><img class="rg_i" data-src="https://encrypted-tbn0.google.com/images?q=tbn:ANd9GcRxBL2VoEzM8jKPwH_FVVw6gc3vMdWgrrhAOxRxg2EXtq7_ldDl5UQ7QK-p" height="133" name="ZqbI60LN42gO6M:" src="https://encrypted-tbn0.google.com/images?q=tbn:ANd9GcRxBL2VoEzM8jKPwH_FVVw6gc3vMdWgrrhAOxRxg2EXtq7_ldDl5UQ7QK-p" style="margin-left: auto; margin-right: auto;" width="200" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">photo: livewell360.com</td></tr>
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<span style="font-family: Times;"><u>Ingredients:</u></span></div>
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<span style="font-family: Times;">1 pound Pappardelle Calypso blend</span><span style="font-family: Times, "Times New Roman", serif;"> pasta shells</span></div>
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<span style="font-family: Times;">1-10.5 oz. jar Tropical Pepper Co. brand Mango Coconut pepper sauce, 1 pinch of coconut (for topping and presentation), <span style="font-family: Times;">* 1 pound medium shrimp - Optional.</span></span></div>
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<span style="font-family: Times;"><u>Directions:</u> </span></div>
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<span style="font-family: Times;">Place pasta into a large pot. Bring to a boil and reduce heat cooking pasta until al dente. Rinse, drain and set aside in a large mixing bowl. Place contents of sauce into mixing bowl and gently fold into pasta. Add a little water to bottle, shake well and save for presentation. Refrigerate pasta for at least 4 hours. Remove from fridge and serve. Place sauce on plate, followed by a heaping serving of salad and top with a sprinkling of coconut. If desired, add steamed and/or sauteed medium shrimp.</span></div>
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<tr><td style="text-align: center;"><a href="http://upload.wikimedia.org/wikipedia/commons/5/52/Mangga_gedong_gincu_071019-0833_tmo.jpg" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;" target="_blank"><img alt="Mango" class="alignright" closure_uid_8012o8="4" height="147" src="http://upload.wikimedia.org/wikipedia/commons/5/52/Mangga_gedong_gincu_071019-0833_tmo.jpg" style="border-bottom: rgb(0,0,0) 0px solid; border-left: rgb(0,0,0) 0px solid; border-right: rgb(0,0,0) 0px solid; border-top: rgb(0,0,0) 0px solid; margin: 0px;" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Photo: junglegarden.blogspot.com</td></tr>
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Anonymoushttp://www.blogger.com/profile/06939457283900766444noreply@blogger.com0tag:blogger.com,1999:blog-6031504556377954109.post-23834310374321462442012-07-02T22:53:00.001-07:002012-08-13T02:56:01.245-07:00Profile: Pappardelle's Pasta Co.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEif73bER2wl4b3RV22w39sYxBoU0-Kc-XMQwNaZyHh0Ueu6afk1yMfqAAllQa7uX_xN96VO_A-3Lw-mm5wtg2Ho6cpdTuG6paWdplDExEMP8XNDUQ507M1oqbA5QXeoJWIUyaFBdfonBN0/s1600/DSCF3731.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEif73bER2wl4b3RV22w39sYxBoU0-Kc-XMQwNaZyHh0Ueu6afk1yMfqAAllQa7uX_xN96VO_A-3Lw-mm5wtg2Ho6cpdTuG6paWdplDExEMP8XNDUQ507M1oqbA5QXeoJWIUyaFBdfonBN0/s320/DSCF3731.JPG" vca="true" width="320" /></a></div>
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<span style="font-family: Times;">For the past month I have been enjoying myself creating unique side salads using some very unique pastas - dark chocolate fettucinne, sweet potato orzo, chipotle blackbean fettucinne. </span></div>
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<span style="font-family: Times, "Times New Roman", serif;">Thanks to Prima Donna's Pasta (717- 917-6228) of Root's Market (<a href="http://www.rootsmarket.com/">http://www.rootsmarket.com/</a>) for providing the public with an unusual blend of gourmet pastas. While Mary at Prima Donna brings the product to market each Tuesday, it is Pappardelle Pasta of Denver (CO) that provides the opportunity to be creative in your kitchen with their finely detailed artisan pasta blends. </span></div>
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<span style="font-family: Times, "Times New Roman", serif;">U<span style="font-family: Times, "Times New Roman", serif;">sing only the best natural ingredients available, Pappardelle (<a href="http://www.pappardellespasta.com/">http://www.pappardellespasta.com/</a>) has been cranking out "edible art" since 1984, earning them the nickname" the Micheangelo of Pasta." Fusing international flavors with time honored Italian craftsmanship, each batch of product is monitored to ensure nothing (flavors, armoa, colors) is lost in the process. </span></span></div>
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<span style="font-family: Times;">With over 150 products to choose from, Pappardelle makes purchasing easy by dividing each product type into one of the following categories: dried pasta blends and shapes, flat-cut flavors, lasagna, seasonal pastas, gluten-free and nutritional pasta, fresh frozen ravioli and tarts, and fresh frozen gnocci. Sauces and pesto as well as Bella Sol oils and vinegars are also available.</span></div>
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<span style="font-family: Times;">So, What will YOU prepare for dinner tonight? How about lobster in a sweet red pepper dough? Or perhaps gluten-free basil garlic penne? If you can imagine it. You can create it! And with as little as two or three ingredients you can make a gourmet dish in no time at all.</span></div>
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<span style="font-family: Times;"><span style="font-family: Times;">Pappardelle's - L'arte della pasta!</span></span></div>
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<span style="font-family: Times;"><em>For additional information regarding Papperdelle's Pasta contact Jesse Stubbs, Director of Consumer Division. He can be reached by calling 1-800-607-2782 ext.102 or via e-mail </em><a href="mailto:jesse@pappardellespasta.com">jesse@pappardellespasta.com</a></span></div>
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Anonymoushttp://www.blogger.com/profile/06939457283900766444noreply@blogger.com0tag:blogger.com,1999:blog-6031504556377954109.post-28262155381914986712012-06-17T21:11:00.000-07:002012-09-05T06:53:19.421-07:00Recipe: Chipotle Black Bean Pasta Salad<span style="font-family: Times, "Times New Roman", serif;"><em>Summer Side Salads Series (3 of 3)</em></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEwW_xWAd-KUUFjXWpUe5FgWYdxrOJxhzhToGHrrmILv4zx6F7RDY5zJEexNubuZWkp7Xm2cxUT70PcE8TeAyyhDhflldGjjBseAV7-AidwRAmk7n8urIijTr1mS2cpR2b1EJZlmvvWyU/s1600/DSCF3927.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" pca="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEwW_xWAd-KUUFjXWpUe5FgWYdxrOJxhzhToGHrrmILv4zx6F7RDY5zJEexNubuZWkp7Xm2cxUT70PcE8TeAyyhDhflldGjjBseAV7-AidwRAmk7n8urIijTr1mS2cpR2b1EJZlmvvWyU/s320/DSCF3927.JPG" width="320" /></a></div>
<span style="font-family: Times;">Put a little heat in your seat!</span><br />
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<span style="font-family: Times, "Times New Roman", serif;">Mexico's small but mighty dynamo, the smoke-dried jalapeno pepper known as chipotle, is heating up the Scoville! OK, a bit of a stretch perhaps as it only reaches the mid mark of the scale with a a rating between 10,000-50,000 Scoville units (<a href="http://www.chilipepper.com/">http://www.chilipepper.com/</a>).</span><br />
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<span style="font-family: Times;">However, If you enjoy TEX-MEX cuisine then this is the pepper for you. Use it as a marinade (adobo) for grilled pork. Sprinkle a little on sweet buttered corn on the cob. Chipotle mayo perhaps? How about a salad with a balanced blend of south-of the-border favorites? </span><span style="font-family: Times;">Today's featured recipe of Chipotle Black Bean Pasta Salad provides everything for a fiesta en la boca (a party in your mouth). And, you only need 6 ingredients. Let's get this party started!</span><br />
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<span style="font-family: Times;"><strong><u>Ingredients: </u></strong></span><br />
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<span style="font-family: Times;">1-18 oz. bag frozen sweet corn</span><br />
<span style="font-family: Times;">1 1/2 pints grape tomatoes</span><br />
<span style="font-family: Times;">1 lb. black bean chipotle fettuccine</span><br />
<span style="font-family: Times;">12oz. Marzetti Roasted Garlic Vinaigrette</span><br />
<span style="font-family: Times;">1 bunch fresh cilantro</span><br />
<span style="font-family: Times;">3 stalks green onions.</span><br />
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<span style="font-family: Times;"><strong><u>Directions: </u></strong></span><br />
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<span style="font-family: Times;">Thaw frozen corn and drain. Set aside. Quarter grape tomatoes. Remove white onion ends and rough chop green leaves. Place ingredients into a large mixing bowl. Meanwhile, place fettuccine into a large pot of boiling water and cook well but not limp. Drain and place into bowl with other ingredients. Pour vinaigrette over salad and garnish with rough chopped cilantro. Mix thoroughly and refrigerate overnight. Salt to taste prior to serving.</span><br />
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<br />Anonymoushttp://www.blogger.com/profile/06939457283900766444noreply@blogger.com0tag:blogger.com,1999:blog-6031504556377954109.post-48469277371775681312012-06-08T19:37:00.002-07:002012-08-13T02:57:03.703-07:00Recipe: Sweet Potato Orzo - Two Ways<span style="font-family: Times, "Times New Roman", serif;">Making my weekly trek to Root's Market (<a href="http://www.rootsmarket.com/">http://www.rootsmarket.com/</a>), I caught up with fellow chef and salad peddler Lynn Manbeck of Pasta Plus. I also stopped to visit my new foodie friend and entrepreneur Mary Armstrong of Prima Donna's Pasta with one thing on my mind - summer side salads. </span><span style="font-family: Times;">Between Lynn's prepared pasta dishes and Mary's 30 plus gourmet pasta selections, the summer salad season is filled with endless "pastabililties"! </span><br />
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<span style="font-family: Times;">I first introduced Prima Donna's Pasta two weeks ago with a twist on chocolate marshmallow peanut sundaes using dark chocolate fettuccine. Deciding not to post a recipe last week, I continue today with my series on summer side salads featuring Prima Donna's unique delectable gourmet pasta varieties. Today's featured flavorful pasta - sweet potato orzo.</span><br />
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<span style="font-family: Times;">Also smitten with Prima Donna's line of gourmet blends, Lynn decided to create a salad featuring sweet potato orzo as well. It seems that great minds actually do think alike! Using Thanksgiving as our focal point we came up the following two recipes: (1) Bourbon Bacon Sweet Potato Orzo and (2) Sweet Potato Orzo with Cranraisins and Pecans. Ideal for holiday or summertime gatherings, each could be served heated but are at their best when served chilled.</span><br />
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<span style="font-family: Times;">If we can celebrate Christmas in July, why not Thanksgiving in June?</span><br />
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<span style="font-family: Times, "Times New Roman", serif;"><u><strong> <em>Bourbon Bacon Sweet Potato Orzo</em></strong></u></span><br />
<span style="font-family: Times;">(A twist on Louisiana's Thanksgiving Day sweet potato casserole)</span><br />
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<span style="font-family: Times;"><strong>Ingredients:</strong> 1 lb. sweet potato orzo, 16 oz. can apricots, 1 lb. Wright brand Bourbon BBQ bacon, 1/2 stick butter, 1/4 C. brown sugar, 1/3 teaspoon nutmeg, pinch of ground cloves, 1 C. chopped pecans, Kosher salt, pepper.</span><br />
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<span style="font-family: Times;"><strong>Directions</strong>: (1)<strong> </strong>Bring a large pot of water to a boil. Place orzo into pot and reduce heat. Simmer orzo until al dente, cooked but not hard, and remove from heat. Rinse with cool water, drain and set aside. (2) Drain apricots and rough chop. Place into large mixing bowl with orzo. (3) Place bacon onto sheet pan and place into a 350 degree preheated oven. Bake for approximately 20 minutes or until bacon is crisp. Remove and set aside. Remove excess grease by gently blotting bacon with paper towels. DO NOT OVER BAKE. (4) Melt butter, add remainder of ingredients and pour into mixing bowl with orzo and apricots. (5) Crumble bacon into mixture and gently combine all ingredients. Salt and pepper to taste. Refrigerate until ready to serve.</span><br />
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<span style="font-family: Times, "Times New Roman", serif;"><strong><em><u>Sweet Potato Orzo with Craisins and Pecans</u> </em></strong></span><br />
<span style="font-family: Times, "Times New Roman", serif;">(Recipe by Lynn Manbeck)</span><br />
<span style="font-family: Times, "Times New Roman", serif;"><em></em></span><span style="font-family: Times, "Times New Roman", serif;"><strong>Ingredients:</strong> Sweet potato orzo, carrots, craisins, pecans, green onion, orange juice, vinaigrette.</span><br />
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<span style="font-family: Times;"><strong>Directions:</strong> Lynn does not have an actual recipe. Like most great chefs she tastes as she prepares the dish. She confirmed the ingredients, however. For additional questions or comments you can contact her at 717-449-0063 or visit Lynn at Root's Market on any Tuesday.</span><br />
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<span style="font-family: Times;">* Next week's featured pasta - Chipotle Blackbean Fettucine.</span><br />
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<br />Anonymoushttp://www.blogger.com/profile/06939457283900766444noreply@blogger.com2tag:blogger.com,1999:blog-6031504556377954109.post-84996661226771748132012-05-31T18:26:00.000-07:002012-08-13T02:57:30.997-07:00Gardening For Kids - Herb Boxes<br />
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<span style="font-family: Times, "Times New Roman", serif;">Tilled and prepared the garden tonight. It's that time of year once again. Plant. Weed. Reap the efforts of your labor. Nothing beats fresh veggies and herbs! In our home it's a family event and all hands get treated equally (calloused and dirty) even the little ones. With a surname of Plowman it's more than a hobby... its a tradition.</span><br />
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<span style="font-family: Times;">While my oldest son and I pounded out the earth beneath our feet, my wife and two youngest children created these simple yet functional herb boxes. She then set them on the sills just outside the kitchen windows where they can be easily accessed when needed. </span><br />
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<span style="font-family: Times;">Creating the herb boxes not only got our children's hands dirty but it also showed them the importance of recycling as well. Miss Eva our lovely soon to be 3 yr.old daughter had decided to use mommy's bread pans in the sandbox... and then... left them outside to rust. My wife was so happy with Eva's creativity that she turned shades of color I have never seen before. All is well that ends well though. We have some beautiful new functional herb boxes from bread pans that once were destined for the scrap pile.</span><br />
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<span style="font-family: Times;"><span style="font-family: Times;"><strong><u>Directions: </u></strong></span></span><span style="font-family: Times;">To create your herb boxes you will need: bread pans, stencils or lettering, spray paint (color of choice), sandpaper, potting soil and an assortment of herb plants. </span><br />
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<span style="font-family: Times;">Begin by sanding away any rust from pans (if necessary) and apply a light coat of paint. Place a second more heavier coat of paint and allow time to dry before lettering. Fill boxes with potting soil and herb plants. Thoroughly water and place on window sills. Water plants as needed. Enjoy fresh herbs all summer long.</span><br />
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<br />Anonymoushttp://www.blogger.com/profile/06939457283900766444noreply@blogger.com0tag:blogger.com,1999:blog-6031504556377954109.post-33258989654443936082012-05-26T14:50:00.000-07:002012-09-05T06:52:13.438-07:00Recipe: Chocolate Fettuccine Marshmallow Peanut Sundaes<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Times, "Times New Roman", serif;">Happy Memorial Day everyone! Keeping it short and sweet (pun intended) so that I may enjoy the holiday festivities with my family. </span><br />
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<span style="font-family: Times, "Times New Roman", serif;">Having recently discovered a new gourmet pasta line, over the next several weeks I will devote time to developing summertime side salads, created from some very unique and innovative pasta blends. </span><br />
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<span style="font-family: Times, "Times New Roman", serif;">We begin today with dark chocolate fettuccine. I hope you enjoy today's feature of Chocolate Fettuccine Marshmallow Peanut Sundaes - A sneak preview of things to come.</span><br />
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<span style="font-family: Times;"><strong><u>Ingredients: </u></strong>Vanilla ice cream, </span><span style="font-family: Times;">Marshmallow Creme, </span><span style="font-family: Times;">Hot fudge topping, </span><span style="font-family: Times;">Maraschino cherries, </span><span style="font-family: Times;">Crushed salted peanuts, Chocolate fettuccine bits, Chocolate fettuccine bowl.</span><br />
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<span style="font-family: Times;"><strong><u>Directions: </u></strong> For those who have never made a sundae before...</span><br />
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<span style="font-family: Times;">1) Boil fettuccine in large pot of hot water as you would for any cooked pasta until al dente'. Drain and place pasta into a small bowl of choice. Place pressure onto pasta with another dish so that fettuccine may take the shape of the bowl. Cool in fridge until it sets.</span><br />
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<span style="font-family: Times;">2) Once bowl has set and is ready to use carefully remove from mold and begin building your sundae. Start with placing two or three scoops of vanilla ice cream into bowl. Top with fudge, marshmallow, peanuts, fettuccine bits ( small broken pieces of uncooked pasta). And, don't forget to top it all with a cherry. Enjoy!</span><br />
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<span style="font-family: Times;">* Next week - Sweet Potato Orzo</span><br />
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<img alt="BlogrollCenter.Com" border="0" src="http://www.blogrollcenter.com/banner/recipes/a2/button.png" />Anonymoushttp://www.blogger.com/profile/06939457283900766444noreply@blogger.com0tag:blogger.com,1999:blog-6031504556377954109.post-18909768107986765832012-05-20T12:45:00.001-07:002012-08-13T02:58:54.111-07:00Profile: The JDK Group<span id="goog_772750844"></span><span id="goog_772750845"></span><br />
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<span style="font-family: Times, "Times New Roman", serif;">Its been a busy few weeks for our household with funerals to attend, last minute family visitors and an award ceremony to honor my wife. Not to mention its one of our busiest times of the year for catering. </span><span style="font-family: Times, "Times New Roman", serif;">Corporate conferences. Weddings. Family picnics. Coordinating special events can be tedious and at times a bit stressful. Alright, it IS stressful! </span><br />
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<span style="font-family: Times, "Times New Roman", serif;">As noted earlier, I recently attended an American Red Cross awards ceremony. Having attended more than my fare share of banquets and award ceremonies I was certain that this evening would be like many before - "Heated up bulk food in a can, turn and burn, clean up and go home... I couldn't have been more wrong! On this most momentous occasion I had the opportunity to view first hand quality in action. What does "quality in action" look like? The JDK Group of course!</span><br />
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<span style="font-family: Times, "Times New Roman", serif;">With over 20 years experience in the event service industry, The JDK Group(</span><a href="http://www.thejdkgroup.com/"><span style="font-family: Times, "Times New Roman", serif;">www.thejdkgroup.com</span></a><span style="font-family: Times, "Times New Roman", serif;">) of Harrisburg (PA), however, "can make even a novice party planner look like a Pro!" </span><span style="font-family: Times, "Times New Roman", serif;">Voted Best Caterer 8 consecutive years (2004-2011) in Harrisburg Magazine's <em>Simply The Best Readers' Poll,</em> The JDK Group (JDK Catering (<u><a href="http://www.jdkcatering.com/">http://www.jdkcatering.com/</a>)</u>, Essential Party Rentals (</span><a href="http://www.essentialpartyrentals.com/"><span style="font-family: Times, "Times New Roman", serif;">www.essentialpartyrentals.com</span></a><span style="font-family: Times, "Times New Roman", serif;">) </span><span style="font-family: Times, "Times New Roman", serif;">Imagine Event Designs (</span><a href="http://www.imagineeventsdesignbyjdk.com/"><span style="font-family: Times, "Times New Roman", serif;">www.imagineeventsdesignbyjdk.com</span></a><span style="font-family: Times, "Times New Roman", serif;">) </span><span style="font-family: Times, "Times New Roman", serif;">is "Central PA's premier full-service caterer and event planner".</span><span style="font-family: Times, "Times New Roman", serif;"></span> <br />
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<span style="font-family: Times, "Times New Roman", serif;">Food presentation is a very important element to a dining experience. It is said that 90% of what we eat is due in part to how it appears to the naked eye. On this particular evening there were two hors d'oevres offerings that from afar dressed my attention - The beef skewers and the meatballs in a sweet tomato basil sauce.</span><br />
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<span style="font-family: Times, "Times New Roman", serif;">The beef skewers impressed me for the unique heating method used in keeping them warm as well as the use of color in their presentation. Laying atop small smooth rocks, the skewers were kept warm by a babbling brook of heated water below them. The red and yellow sweet pepper pieces added a pop of color against the gray rocks, creating for a visually appetizing presentation. Serenely balanced like yin and yang!</span> <br />
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<span style="font-family: Times, "Times New Roman", serif;">The skewers may have popped in color but the sweet cherry tomatoes and basil sauce served with the meatballs (There were meatballs. Honestly...) popped with flavor. The shaved Parmesan cheese and black pepper added an additional depth of flavor to an already satisfied palate. </span><br />
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<span style="font-family: Times, "Times New Roman", serif;">While the little nibblers served prior to the event saved off hunger pangs, there was still room for desert. What's an award ceremony without some cake? </span><span style="font-family: Times, "Times New Roman", serif;"> But, as I mingled with other guests the cake slowly disappeared and I was left with only pie. </span><span style="font-family: Times, "Times New Roman", serif;">Silky. Rich. Snickers Pie. And Oh how it satisfied! Ok, maybe you don't need cake afterall.</span><br />
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<span style="font-family: Times;">The quantity and variety of horsdeovres was more than adequate for the event size. The spacious reception room, although larger than necessary, was perfectly executed by the JDK design team. </span><span style="font-family: Times;">The overall experience on this night was not just in the details of the event but in those staffing it as well. The JDK Group's servers were approachable and courteous while Senior Event Specialist Kim Koch's professionalism and attention to details is to be commended. </span><span style="font-family: Times, "Times New Roman", serif;">Thank you JDK for giving me the opportunity to share "quality in action" with the world.</span><br />
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<span style="font-family: Times;">For stress relief in planning your next special event, give The JDK Group a call at 717-730-4661.</span><br />
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<br />Anonymoushttp://www.blogger.com/profile/06939457283900766444noreply@blogger.com0tag:blogger.com,1999:blog-6031504556377954109.post-74334248016312302402012-05-04T19:20:00.000-07:002012-08-13T02:59:20.768-07:00Recipe: Chipotle Pork Shepherds Pie<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Times, "Times New Roman", serif;">This evening I took my son and his friend Landon to a Lancaster Barnstormers minor leag</span><span style="font-family: Times, "Times New Roman", serif;">ue baseball game. Wow, how the game has changed! When did carousel rides, inflatable slides and bumper boats become a part of the "ballpark experience"? I was a bit baffled. After only two innings and the home team getting trounced 7-0, the boys trotted off to the bumper boats saddened by the score but returned with a ball in hand smiling from ear to ear. Lucky recipients of a foul ball. It seems that the ultimate of souvenirs had gone for a swim while they were riding the boats. I suddenly saw the genius of an amusement park.</span><br />
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<span style="font-family: Times, "Times New Roman", serif;">One thing hadn't changed - ballpark grub. OK it's changed quite a bit. There is still plenty of beer and hot dogs being served at the ole ballgame but there are also pita sandwiches and BBQ ribs... Beer and ribs. Now that I understand!</span><br />
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<span style="font-family: Times;">Also discouraged by the outcome of the game, I found my thoughts wondering. Tomorrow is May 5th-Cinco de Mayo. And you, my faithful foodies, were promised a recipe. Upon arriving home I searched through my files and found the perfect recipe for the occasion. I hope you enjoy Chipotle Pork Shepherds Pie as much as my family did last year. It's a quick and easy family friendly meal. The heat from the chipotle sauce is tamed by the creamy mashed potatoes,ensuring that the little ones' sensitive palates will not be offended. </span><br />
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<span style="font-family: Times;"><strong><u>Ingredients:</u></strong></span><br />
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<span style="font-family: Times;">1/2 stick butter</span><br />
<span style="font-family: Times;">4 medium red potatoes </span><br />
<span style="font-family: Times;">2 T. Cabot Greek yogurt</span><br />
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<span style="font-family: Times;">1-16oz. frozen peas</span><br />
<span style="font-family: Times;">1 medium onion</span><br />
<span style="font-family: Times;">1-16 oz. can diced tomatoes w/green chilies - DO NOT DRAIN.</span><br />
<span style="font-family: Times;">2-3 pounds pulled pork</span><br />
<span style="font-family: Times;">Water - Only if needed to add moisture to dish</span><br />
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<span style="font-family: Times;"><strong><u>Directions:</u></strong></span><br />
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<span style="font-family: Times;">First prepare chipotle pulled pork. You can find the recipe at my magazine blog <a href="http://www.duluthsuperiormagazine.com/">http://www.duluthsuperiormagazine.com/</a> "One More Bite" </span><br />
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<span style="font-family: Times;">Next, prepare mashed potatoes. Clean, skin and quarter potatoes. Place into large pot and boil until softened. Drain water from potatoes and add butter and yogurt. Mash and set aside.</span><br />
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<span style="font-family: Times;">In a large Pyrex baking dish, assemble casserole. Place a quarter of the diced tomatoes on the bottom of dish followed by mashed potatoes, onions, meat and peas. Continue layering until reaching top of dish. NOTE: The final layer should end with potatoes on top. If needed, add a little water for moisture. However, this should not be necessary.</span><br />
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<span style="font-family: Times;">Place into 350 degree preheated oven and bake for 45 minutes or until potatoes are golden brown. DO NOT OVER BAKE!</span><br />
<br /><img alt="BlogrollCenter.Com" border="0" src="http://www.blogrollcenter.com/banner/recipes/a2/button.png" />Anonymoushttp://www.blogger.com/profile/06939457283900766444noreply@blogger.com0tag:blogger.com,1999:blog-6031504556377954109.post-62738911031147403092012-04-12T20:12:00.000-07:002012-08-13T02:59:45.519-07:00Recipe: Pork Medallions with Quinoa Pilaf and Asparagus<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Times, "Times New Roman", serif;">Spring has sprung! Awakened each morning by melodious chords from songbirds that gather outside my bedroom window, mother nature's alarm clocks have made it increasingly difficult to sleep beyond 7am</span><br />
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<span style="font-family: Times, "Times New Roman", serif;">Lawn care and pollen counts now consume my days. I have mowed my lawn twice this month already. Well, Pete the lawn boy has. However, while Pete takes care of the lawn, he does not do weeds! Ah yes, the task of weeding one's gardens is a necessary tedious time consuming event. There is one weed however that is a pleasant to pluck-asparagus. OK, it's a vegetable but guaranteeing a supply from early spring to early autumn, it grows like a weed! </span><br />
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<span style="font-family: Times, "Times New Roman", serif;">Asparagus is also a versatile veggie. An asparagus salad with simple ingredients like salt and pepper, shredded Parmesan cheese and a dash of balsamic vinegar is a wise choice for those trimming their waistlines for summer. Fresh and lightly blanched or raw, asparagus can be served as a component of crudites. Grilling it creates for a depth of smokiness that marries well with grilled meats. Perhaps the most preferred method to serve asparagus is as a veggie side. Which brings us to today's featured recipe: Pork medallions with Quinoa pilaf and asparagus. A perfect meal for champagne brunch on the patio.</span><br />
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<strong><u><span style="font-family: Times, "Times New Roman", serif;">Ingredients:</span></u></strong><br />
<span style="font-family: Times, "Times New Roman", serif;"><br /></span>
<span style="font-family: Times, "Times New Roman", serif;">1-Pork tenderloin - sliced into medium medallions</span><br />
<span style="font-family: Times, "Times New Roman", serif;"><br /></span>
<span style="font-family: Times, "Times New Roman", serif;">6-12 Asparagus spears </span><br />
<span style="font-family: Times, "Times New Roman", serif;">1/2 C. red onion - finely chopped</span><br />
<span style="font-family: Times, "Times New Roman", serif;">2 carrots - diced</span><br />
<span style="font-family: Times, "Times New Roman", serif;"><br /></span>
<span style="font-family: Times, "Times New Roman", serif;">1 C. Organic Quinoa</span><br />
<span style="font-family: Times, "Times New Roman", serif;">2 C. Nature's Basics vegetable stock</span><br />
<span style="font-family: Times, "Times New Roman", serif;">2/3 C. toasted sunflower hearts - meat only (no shells)</span><br />
<span style="font-family: Times, "Times New Roman", serif;">1/4 C. parsley</span><br />
<span style="font-family: Times, "Times New Roman", serif;">EVOO</span><br />
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<strong><u><span style="font-family: Times, "Times New Roman", serif;">Directions:</span></u></strong><br />
<span style="font-family: Times, "Times New Roman", serif;"><br /></span>
<span style="font-family: Times, "Times New Roman", serif;">(1) In a large sauce pan, sear medallions. Place into 375 degrees preheated oven and bake until internal temp is 145 degrees. Remove and allow to set for 5 minutes at room temperature before serving.</span><br />
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<span style="font-family: Times, "Times New Roman", serif;">(2) Meanwhile, prepare Qunioa pilaf. Heat EVOO in saucepan and saute onions and carrots until soft. Add vegetable stock and quinoa, bring to a boil. Reduce to simmer, cover and cook for 15-20 minutes. Quinoa should be light and fluffy. In a bowl toss quinoa with the toasted sunflower hearts and parsley. Serve either hot or at room temp.</span><br />
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<span style="font-family: Times, "Times New Roman", serif;">(3) Blanch asparagus in boiling water. Remove. Plate all components of meal. Drizzle some honey mustard sauce* over pork and serve.</span><br />
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<em><span style="font-family: Times, "Times New Roman", serif;">* Honey mustard sauce can be a commercially bought product or prepared by mixing 1 T. honey with 1 T. brown deli mustard.</span></em><br />
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<br />Anonymoushttp://www.blogger.com/profile/06939457283900766444noreply@blogger.com1tag:blogger.com,1999:blog-6031504556377954109.post-74722619068368906042012-04-08T04:49:00.000-07:002012-08-13T03:00:22.201-07:00Root's Market - A Lancaster County favorite since 1925<br />
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Earlier in the week while enjoying a warm breakfast croissant at Trin's Beans in Columbia (facebook.com/trinsbeans) I met up with fellow culinarian and Lancaster New Era food journalist Bill Clark <u>"Clarkie on the Grill".</u> Striking up a conversation we journeyed through an epicurian maze that began in France-How can you discuss food and not have the French be a part of the conversation- winding our way back to the good ole US of A. Before parting we concluded with a brief banter on the simpler things in life like honey-do lists and lawn care. While Clarkie set out to complete his list I phoned the lawn boy and planned an afternoon of fun in the sun with my 2 yr.old daughter. With the temperature ascending towards 70 degrees, I had better things to do than waste a beautiful day on lawn care. It was Tuesday after all and for Lancastrians that can mean only one thing - Root's Market (<a href="http://www.rootsmarket.com/">www.rootsmarket.com/</a>). </div>
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Established by A. W. Root in 1925, Root's Market is the oldest single family-run country market in Lancaster county, PA. What began as a simple poultry auction has evolved into one of the county's most recognizable tourist stops. Chickens still cackle at the original auction site, however, the market today consists of 200 stand holders selling everything from flowers and crafts to collectibles and antiquities. </div>
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And let's not forget the real reason for visiting Root's...The food!</div>
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In our jaunt around the market grounds we visited five different food vendors for very specific reasons.Our first stop took us to <strong>Spring Meadow</strong> <strong>Farms, </strong>where PA Dutch foods, relishes and dressings have been sold since 1969. For a complete product listing and price sheet you can contact them via e-mail at <a href="mailto:smf@dejazzd.com">smf@dejazzd.com</a> or by calling (717)-664-6004. Our reason for stopping was not to purchase smoked bologna or Amish Ketsup but rather pickles. Large. Juicy. Dill pickles. Eva just loves pickles!</div>
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Stopping at <strong>Hahn's Seafood Sandwiches</strong> I enjoyed a single deep fried oyster sandwich on a fresh roll with a smidgen of ketsup for only $2.75. Hahn's other sandwiches include fish, shrimp and crab cakes. This is a must stop for me each time we visit. I've been coming to Hahn's since I was a teen. The line may be long but the wait is worth it! </div>
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Looking for something healthy to balance the salty deep fried oysters we stopped at <strong>Pasta Plus </strong>to see Lynn Manbeck. Before making a purchase I sampled several side salads. The Bulgar and Quinoa sides were certainly healthy but it was the nutty and savory flavors of the sesame Thai salad that won me over. For creative pasta and vegetable salads contact Lynn at (717)-449-0063. </div>
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We could not leave without some sort of desert. Pie perhaps or maybe a sundae? As we were leaving for the parking lot there it was. The aroma of a fresh baked apple pie coming from <strong>Kohr Kreations</strong>.<em> </em>I just had to stop. But wait. This wasn't edible pie I had smelled from afar. No this was a beautifully hand crafted candle. That's right! A candle. Amy and Dave Kohr of York, PA specialize in handcrafted candles with over 150 fragrances to choose from including a hot fudge brownie sundae candle that burns through a layer of chocolate syrup then vanilla ice cream followed by the chocolate brownie. Now that's Foodacious! You can reach Amy via e-mail at <a href="mailto:kohrkreations@hotmail.com">kohrkreations@hotmail.com</a> or by calling (717)-912-2112.</div>
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After a few hours in the sun with my charming little girl, it was time to make our way back home. Exhausted by all the walking, it did not take Eva long to fall asleep. Before leaving we made one last stop to see Katie Mast, a Pampered Chef Consultant. <a href="http://www.pamperedchef.biz/katiespot">www.pamperedchef.biz/katiespot</a> I was reminded that we needed to get mommy a new "gar wick pwess" (garlic press). As we headed towards the car I could not help but to think...I am glad that I have a lawn boy. I had better things to do than waste a beautiful day on lawn care!</div>
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<strong>Root"s Country Market and Auction Inc.</strong></div>
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<strong>705 Graystone Road</strong></div>
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<strong>Manheim, PA 17545</strong></div>
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<strong>(717)-898-7811</strong></div>
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Anonymoushttp://www.blogger.com/profile/06939457283900766444noreply@blogger.com0tag:blogger.com,1999:blog-6031504556377954109.post-31668293256569800672012-03-30T19:04:00.001-07:002012-08-13T03:01:12.416-07:00Recipe: Shoofly Tarts<div class="separator" style="clear: both; text-align: center;">
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If chocolate truffles (See: last week's post) did not take you to<span style="color: orange;"> </span><span style="color: orange;">Paradise </span>I guarantee today's recipe made with molasses and brown sugar most certainly will!<br />
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Shoofly tarts, a miniature version of an Amish classic (shoofly pie) will not only fulfill your sweet tooth's desire but it is said to be even better than <span style="color: orange;">Intercourse.</span><br />
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No other desert personifies Amish country (Lancaster ,PA) like shoofly pie. Think coffee cake with a gooey bottom.<br />
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According to local lore, the uniqueness of its name hales from the most logical of explanations. The sweet treat in all its sugary goodness while cooling attracted flies leaving the baker to "shoo" them away. And there you have it - the birth of shoo fly pie.<br />
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If you like sweet deserts then you are sure to love all this pie has to offer! I suggest you serve it warm with a dollop of whipped cream on top accompanied by a tall glass of ice cold milk. <br />
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<strong><u>Ingredients:</u></strong><br />
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<em>Crumbs</em> - 2/3 C. brown sugar, 1T. vegetable shortening, 1 C. flour.<br />
*Reserve 1/2 C. of crumbs for topping.<br />
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<em>Filling - </em>1 C. molasses or Karo dark syrup, 3/4 C. boiling water, 1 egg - beaten, 1 teaspoon baking soda, 1 packaged pie crust.<br />
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<strong><u>Directions:</u></strong><br />
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Preheat oven to 375 degrees. Place baking soda in boiling water. Add egg and syrup. Next add crumb mixture. Stir well and pour into unbaked pie crust. Cover with 1/2 C. reserved crumbs and place into oven. Bake 10 minutes at 375 degrees. Reduce heat to 350 degrees and bake approximately 40 additional minutes OR until firm.<br />
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<strong>NOTE:</strong><span style="color: orange;"> Paradise</span> and <span style="color: orange;">Intercourse</span> are actual names of Amish communities. For additional information contact the PA Dutch Visitors Center at <a href="http://www.padutch.com/"><span style="color: orange;">www.padutch.com</span></a><br />
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Anonymoushttp://www.blogger.com/profile/06939457283900766444noreply@blogger.com1tag:blogger.com,1999:blog-6031504556377954109.post-65231685499109011922012-03-18T03:01:00.000-07:002012-08-15T16:35:29.391-07:00Recipe: Disaronno and Malibu Truffles<div class="separator" style="clear: both; text-align: center;">
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<tr><td class="tr-caption" style="text-align: center;">Disaronnno Truffles (Hazelnut)</td></tr>
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Next week my wife Tammy will celebrate her birthday. <br />
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Purchasing a gift for her special day has always been difficult. Actually, purchasing any gift for her has been difficult. It's not that she is difficult. She prefers the simple things. That's what makes it difficult! It's much easier to give her money and let her shop for herself than to use the ole noggin and surprise her. I should tell you she also dislikes surprises. Her simplicity gives me a headache! What's a guy to do?<br />
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Her favorite leisure activity is to curl up with a good book and read the day away. She also enjoys food as much as I do. Deserts mostly - Anything chocolate. There's a surprise! Crossing off my list of options, I was left with very little in which to choose. And just like that it hit me!!<br />
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Needing a recipe for this week's post I decided to take out two birds with one stone. I prepared Truffles with Disaronno and Malibu. Chocolate and alcohol. Sort of like dinner and a movie. And it was simple. How could I go wrong? I also purchased her a book.<br />
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<strong><u>Ingredients:</u></strong> <br />
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<tr><td class="tr-caption" style="text-align: center;">Malibu Truffles (Coconut)</td></tr>
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5 oz. Milk Chocolate melting wafers<br />
1 teaspoon unsalted butter<br />
1/4 C. Heavy cream<br />
1/4 C. Nutella<br />
1/2 teaspoon Vanilla<br />
1-1/2 T. Disaronno liqueur<br />
* same ingredients for Malibu just sub in the Malibu liqueur for the Disaronno.<br />
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<strong><u>Directions:</u></strong><br />
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(1) In a double boiler over medium low heat combine chocolate, heavy cream and nutella.<br />
Heat until melted. Stir until smooth.<br />
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(2) Remove from heat and set aside for 10 minutes. Whisk in vanilla and Disaronno liqueur. Pour into a shallow glass bowl, preferably flat Pyrex. Cover with plastic wrap and refrigerate until it sets up firm. <br />
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(3) Place parchment paper onto a baking sheet. With a teaspoon or small ice cream scoop create 1 inch balls. Roll in hazelnuts and refrigerate until ready to serve.<br />
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<em><strong>** For Malibu Truffles follow all steps above replacing Disaronno with Malibu liqueur. Roll in coconut.</strong></em><br />
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<img alt="BlogrollCenter.Com" border="0" src="http://www.blogrollcenter.com/banner/recipes/a2/button.png" />Anonymoushttp://www.blogger.com/profile/06939457283900766444noreply@blogger.com0tag:blogger.com,1999:blog-6031504556377954109.post-67411904286358784972012-03-16T19:42:00.003-07:002012-08-13T03:38:05.191-07:00Recipe: Corned Beef and Cabbage Pizza<div class="separator" style="clear: both; text-align: left;">
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Hidden away in what seemed to be an endless pile of inserts to my Sunday newspaper, I found "A Slice of Heaven", Parade's look at pizza in America. <span style="color: #38761d;">(</span><a href="http://www.parade.com/pizza"><span style="color: #38761d;">www.parade.com/pizza</span></a><span style="color: #38761d;">)</span><br />
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"The United States of Pizza, Why we all love a good pie" by Jane and Michael Stern provides the reader with an informative historical glance at one of the nation's favorite foods. However, it falls exceedingly short on answering "Why...as the subtitle implies. I found their recommended list of pizza offering restaurants from coast to coast (and all points in between) to be useful and tucked it away for future reference. The recipe for Margherita pizza was a nice tie-in to the history of the pie. "Pie Personality" by Scott Wiener, a pizza tour leader from New York City, claims that "the way you get that slice from plate to tummy can say a mouthful." Pizza tour. Really? Only in New York City! <br />
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Hungering for more, I did not find 'Parade's pizza" to be very satisfying! So... with a fondness for pizza, inspiration from a fellow blogger <span style="color: #38761d;">(</span><a href="http://www.penniesonaplatter.com/"><span style="color: #38761d;">www.penniesonaplatter.com</span></a><span style="color: #38761d;">)</span> and St.Patrick's Day only hours away, I tossed together a recipe that put aside tradition (bangers, corned beef and cabbage) for a more creative dish - Corned Beef and Cabbage Pizza.<br />
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Me grandfather (McComsey) would be proud! <br />
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<strong><u>Ingredients:</u></strong><br />
1- package of your favorite commercial brand pizza crusts **<br />
4C. cabbage - sliced<br />
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Olive oil - (EVOO)</div>
1 Medium potato- thinly sliced<br />
1 - Large ball of fresh mozzarella cheese - sliced using an egg slicer<br />
1/2 C. Colby Jack cheese - shredded<br />
12 oz. Corned Beef pre-cooked and sliced<br />
1 - 2 teaspoon Pecorino Romano cheese<br />
White pepper - to taste<br />
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<u><strong>Directions:</strong></u><br />
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(1) Place a large pizza stone in the oven and pre-heat it at 450 degrees for about 25 minutes.<br />
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(2) In a large saute pan caramelize the cabbage in EVOO, seasoning with white pepper. Set aside. Place potatoes onto a baking sheet, drizzle with EVOO and roast them for 7-10 minutes until light brown BUT not crisp. Set aside.<br />
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(3) Assemble pie. Place pie crust onto a pizza tray or pizza board. Arrange 5-6 slices of mozzarella around the crust in a circular motion. Add 1/2 Colby Jack, saving remainder for top of pie. Next add the Corned Beef. Place sliced potatoes on top of meat and finish with the cabbage. Top the pie with remainder of mozzarella and Colby cheeses.<br />
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(4) Transfer the pizza onto the heated stone and bake for 12 minutes. Remove and sprinkle with Pecorino Romano cheese and serve.<br />
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**NOTE: For this recipe we opted to make our own pizza dough.<br />
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Anonymoushttp://www.blogger.com/profile/06939457283900766444noreply@blogger.com0tag:blogger.com,1999:blog-6031504556377954109.post-59181202424939946942012-03-10T03:38:00.000-08:002012-08-15T16:34:13.583-07:00Recipe: Popovers<div class="separator" style="clear: both; text-align: center;">
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Whenever birthdays in our family fall on a weekend, we celebrate the <em><strong>entire</strong></em> weekend. This year it is my turn for the "weekend special" as March 11th falls on a Sunday.<br />
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Like a Folgers commercial of old, I awoke this morning to a wonderful aroma of fresh brewed coffee. Served up with the piping hot cup of joe were the morning paper and buttery popovers with raspberry jam. A simple but delightful start to my day. <br />
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Popovers, the American version of Yorkshire pudding, is a buttery light hollow roll served as a sweet breakfast treat with fruit or jam. It can also be served with meats for lunch or dinner.<br />
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The Origin of popovers is a disputed one. The first recipe can be found as early as 1876 in <u>Practical Cooking and Dinner Giving </u>by M.N. Henderson (<a href="http://www.foodtimeline.org/">www.foodtimeline.org</a>).<br />
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Much like naming a golden retriever puppy, Goldie, simplicity gave popovers its name. As they bake they rise above or "pop over" the pan.<br />
Popovers, coffee and the morning paper. Not a bad way to start the day. I wonder what other surprises are in store for the weekend. Maybe I'll get that large screen TV that was on my Christmas list. Ooh, just in time for March Madness!<br />
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I hope you enjoy today's kid-friendly recipe. With only five basic ingredients and three simple steps, it is a great way to introduce the little ones to the kitchen.<br />
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<u><strong>Ingredients:</strong></u><br />
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1 1/2 T. Unsalted butter - melted * Also need some softened butter for greasing the pans.<br />
1 1/2 C. AP flour<br />
1/2 teaspoon Kosher salt<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjr6TZL-dPsYKC3RTIxT-fy0ARxEWWFfKYZBnfaGcC0p2ZOtpRmKXvKQycpZcG4jTTVGJUJIKyy1Pip0_qV_A9bWeMst4G0xkDyFdK7vcpc9cjiJv4fENEkULjWTqVd4dyKgXfrqKm2Lz4/s1600/DSCF3156.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a>3 Large eggs - room temperature <br />
1 1/2 C. milk - also room temperature<br />
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<strong><u>Directions</u></strong><br />
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(1) Grease popover pans. Be sure to have enough pans to make 9-12 popovers. Pre-heat oven to 425 degrees and heat pans for 2 minutes.<br />
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(2) Whisk together the flour, salt, eggs, milk and melted butter until smooth. When mixed thoroughly you should have a thin batter.<br />
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(3) Fill the popover pans halfway and bake for 30 minutes. Allow to cool. They should pop out with ease.<br />
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<u>NOTE:</u><strong> </strong>Popovers bake successfully if you follow these three important directions: 1-Be sure the popover pans are preheated before adding batter. 2- Only fill pans halfway. 3- NEVER open oven door during baking! If you must peek, turn on your oven light.<br />
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Anonymoushttp://www.blogger.com/profile/06939457283900766444noreply@blogger.com1tag:blogger.com,1999:blog-6031504556377954109.post-39175731116899645692012-03-03T18:55:00.001-08:002012-08-13T03:39:55.220-07:00Restaurant Profile: Graziano's Pizza and Grill<br />
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Living in the Upper Mid West for 13 years, there was one thing that I missed more than anything else - Pizza. Oh sure there was pizza.Or at least that's what they called it. But it wasn't really pizza. I mean, how can you call a thin wafer-like crust cut into one inch squares, pizza. Squares? Really? In addition to the local places that served squares, there were the pizza-hype type National chains. Need I say more...<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgTMXzqg5SlakCfE71Pzq79A-afG7Ty1-alu82SrMnHkZNKPvKs3RLSdXcLx-Xt0ePRbmQyqThxGnIKsWJFZ9aXBJv5pP0KOmSHi1_1WOTQCQmaNF3XofmUheEDPfZ06F95JgpOP41M4k/s1600/DSCF3249.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a>So, upon returning home to Lancaster last Spring, I sought out pizza wherever I could find it. Did you know that there are nearly 120 different pizza joints in Lancaster? I didn't want just pizza though. I was looking for GREAT pizza! Great pepperoni pizza to be exact. Pizza where the dough is freshly made, the cheese is real and the grease from warmed pepperoni slides down your arm as you eat it. Yeah, that's what I'm talking about!</div>
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<tr><td class="tr-caption" style="text-align: center;">GREAT greasy pepperoni pizza slice</td></tr>
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While there are many pizza joints that fit the above description, there is another important characteristic of great pizza - GREAT owners! Andre Pellerito is one such owner. Pellerito moved to the United States from Sicily in March 1998 with only the clothes on his back (literally) and speaking only Italian. He came with a dream and an attitude to be successful. Living with and working for family he not only learned how to be successful in business but he learned how to speak English as well. <br />
In October 2003, Pellerito decided it was time to put his plans into action. Continuing to follow his pursuit of the American dream, he opened Graziano's Pizza and Grill. Located in the Manheim Shopping Center just off of Doe Run Road, Graziano's offers more than just great pepperoni pizza. Salads, Stromboli, pasta and hogies (hot and cold) round out the menu.<br />
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Besides his strong work ethic and a desire to succeed, what also makes Pellerino GREAT is that he and his employees make you feel like family "where everyone knows your name." Although, they might not know my name, I am recognized as the guy who orders "the usual" - 2 slices of pepperoni pizza and a large coke, no ice.<br />
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Graziano's - "A Unique Treat from Italy" <br />
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<strong>Graziano's Pizza and Grill</strong></div>
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<strong>107 Doe Run Road</strong></div>
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<strong>Manheim Shopping Center</strong></div>
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<strong>Manheim, PA 17545</strong></div>
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<strong>717-664-4773</strong></div>
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Monday-Thursday 11am - 10pm, Friday - 11am - 11pm, Saturday 11am - 10pm Sunday - CLOSED<br />
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Anonymoushttp://www.blogger.com/profile/06939457283900766444noreply@blogger.com0tag:blogger.com,1999:blog-6031504556377954109.post-70020632922328316292012-02-25T18:50:00.002-08:002012-09-05T06:49:34.397-07:00Recipe: Cod En Cartoccio<div style="border: currentColor;">
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There are moments in life when you take a closer look at those around you and decide to do whatever it is to stay in the game of life. </div>
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With three children under the age of eight and inching ever so closer towards my 50th birthday (48 and counting), today that moment arrived!</div>
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Recently diagnosed with high blood pressure, a genetic predisposition towards heart disease and a professional lifestyle that does not favor the ole ticker, I am placing greater emphasis on decreasing my sodium intake. Lord knows I already get plenty of exercise chasing the kiddos around!</div>
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We have been informed by the medical world for years that excess salt raises blood pressure and is a major contributor to heart disease. No secret here! But do you know the numbers? </div>
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It has been determined that 500mg/day of sodium (not to exceed 2300 mg.) is sufficient for our bodies to properly function. If you are 40 yrs. or older however, with high blood pressure, than the magical number is reduced to 1500 mg. Oh, lucky me!<br />
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In the crazy fast paced world we live in, grabbing a burger on the run or eating a lunch meat sandwich at work, accounts for 75% of our sodium intake. Processed foods increases our sodium intake by as much as 10x the daily suggested recommendation. Ramen noodle soup for example weighs in at a whopping 1800mg. No wonder the kids gain weight when they leave home!<br />
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<u>Cook This NOT That,</u> by David Zinczenco and Matt Goulding, offers up hundreds of recipes that not only effect your waistline but your pocketbook as well. Today's featured recipe of Halibut in A Bag (en cartoccio) is one such recipe. Saving calories, fat and money has never been easier! Check out their Eat This, Not That! series at <a href="http://www.rodalestore.com/">http://www.rodalestore.com/</a><br />
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The only down side to the meal was the paltry 300 calories. The flavors were amazing and very Mediterranean but I was left hungering for more.<br />
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To fill the void, I polished off the opened bottle of Zin and microwaved a bag of movie theatre popcorn with extra butter.<br />
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Oh well...It's a start!<br />
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<strong><u>Ingredients: </u></strong>4 - 5oz. fillets of cod*, 1 - 8oz. jar artichoke hearts (drained), 2 C. cherry tomatoes, 4 T. kalamata olives (halved), 1 Medium fennel bulb (quartered)*, 2 lemons (thinly sliced), 1T. EVOO, 1/2 C. dry white wine*, ground black pepper to taste.<br />
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<em>*I substituted cod "just for the halibut". I also subbed the dry white wine with a 2010 Mondavi White Zin. The fennel bulbs were subbed with onions as suggested. Complimenting the dish, I served a side of roasted asparagus spears.</em></div>
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<strong><u>Directions:</u></strong></div>
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(1) Preheat oven to 400 degrees.</div>
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(2) Take 4 large sheets of parchment paper, place a fillet of cod in the center of each and top with the artichokes, tomatoes, olives, onions, and lemon slices. Drizzle with EVOO and wine. Season with pepper. Fold paper tighly to create a secure pouch.</div>
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(3) Place the pouches on a large baking sheet and bake for 25 minutes. Remove and serve immediately with a side of roasted asparagus.</div>
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<strong>**Visit my magazine blog for another GREAT fish dish at...</strong></div>
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<a href="http://www.duluthsuperiormagazine.com/">http://www.duluthsuperiormagazine.com/</a> "One More Bite"<br />
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Anonymoushttp://www.blogger.com/profile/06939457283900766444noreply@blogger.com0tag:blogger.com,1999:blog-6031504556377954109.post-30114352449458471622012-02-17T20:35:00.001-08:002012-08-13T03:41:54.429-07:00Restaurant Profile: BIGGS BBQ and Burrito<br />
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<strong> BIGGS BBQ and Burrito - A Smokin Salsation!</strong><br />
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As a 12 yr. old boy Mike Horn enjoyed watching cooking shows on television. Inspired by what he had seen, he would then create something in his kitchen for whomever was nearby. He was passionate about food. And, equally passionate about cooking. This is the heart of a 'Foodie"!<br />
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Following his heart and with only $100 and a sample of his salsa, Horn's passion became a reality. BIGGS BBQ and Burrito opened November 17, 2011. While there has been very little advertising other than word of mouth, Horn is satisfied with the traffic flow thus far. "It's amazing! People are just telling their friends and our facebook page has helped. But I haven't really spent any money on advertising yet." says Horn.</div>
Although a big guy himself, he says that the name of his new business had nothing to with any nickname. In fact, he adds, "The idea to open the restaurant occurred almost dream-like with the logo, concept and cuisine ideas firmly planted in his mind". <br />
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<tr><td class="tr-caption" style="text-align: center;">Tommy Chonga</td></tr>
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While there are several BBQ and burrito establishments throughout Lancaster county, BIGGS' approach is unique."I just took the two favorite things that I like to eat and wrapped them together in creating my menu." says Horn.<br />
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Featured sandwiches like the Tommy Chonga and BIGGS Greasy Fat Stack are guaranteed gut pleasers. A burrito loaded with chicken fingers, mozzarella sticks, french fries, rice, one of BIGGS' smoked meats, cheese and toppings, the Greasy Fat Stack with all its fillings pales in comparison to The Tommy Chonga. Think Chimi on steroids!</div>
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BIGGS also offers chili, 4 different salads and 4 different meat platters ( ribs,chicken, brisket, pork). No BBQ joint, however, would be complete without wings. There are the standard flavors of mild, medium and BBQ of course, but it's the slobber knockers that garner attention. A sauce hotter than Hades, it comes with a waiver of responsibility to be signed by the customer. A slobber knocker indeed!<br />
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On the day that I had visited, I tried the smoked brisket and pulled pork. BIGGS slow smokes their brisket for 14 hours resulting in a subtle smoky flavor that lingers to the back of your throat. Enjoyable! The pulled pork was equally enjoyable. Combine the pork with BIGGS BBQ sauce and coleslaw, place it on a Philly kaiser roll and you have one Sloppy Pig! <br />
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Another unique menu item is the stuffed muffin. Take your basic corn muffin and top it with one of BIGGS' 6 meat choices and...by now you get the idea. Everything at BIGGS is...well... BIG!<br />
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A casual atmosphere that seats 23, BIGGS is open Tuesday - Thursday 11:00AM-9:00PM, Friday and Saturday 11:00AM - 11:00PM and Sunday 11:30AM - 7:00 PM.<br />
* Having a party or large gathering? Be sure to inquire about BIGGS' bulk pricing<br />
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<strong>BIGGS BBQ and Burrito</strong></div>
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<strong>2005 Miller Road</strong></div>
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<strong>(Village Commons)</strong></div>
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<strong>East Petersburg, PA 17520</strong></div>
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<strong>717-517-9034</strong></div>
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