tag:blogger.com,1999:blog-19705265234752922112024-03-13T14:02:26.394-04:00The Three-Headed Chef: Dinner After MidnightFiddling, Farming, and Flambéing. Real food for people who really like to cook. KayTomhttp://www.blogger.com/profile/06713684194702010565noreply@blogger.comBlogger159125tag:blogger.com,1999:blog-1970526523475292211.post-6417311262524946212022-06-21T09:40:00.000-04:002022-06-21T09:40:00.198-04:00Chicken Piri PiriThis is a really nice Portuguese spicy chicken...not overly hot but about medium. Really good flavor!<br />
<br />
Serves 4<br />
<br />
<h2>
Ingredients</h2>
<br />
<ul>
<li><b>1 red bell pepper cut into medium chunks</b></li>
<li><b>1 red onion cut into medium chunks</b></li>
<li><b>1 yellow onion cut into medium chunks</b></li>
<li><b>1/8 cup plus 2 tbl. vegetable oil</b></li>
<li><b>1/8 cup olive oil</b></li>
<li><b>1 tsp. cayenne pepper</b></li>
<li><b>1/4 tea white pepper</b></li>
</ul>
<ul>
<li><b>1/2 tsp paprika</b></li>
<li><b>1/4 tsp salt + -</b></li>
<li><b>5 garlic cloves peeled</b></li>
<li><b>1/4 cup lemon juice..Meyers lemon is best</b></li>
<li><b>1 tbl honey</b></li>
<li><b>3 tbl red wine vinegar</b></li>
<li><b>1 tbl grated frese ginger</b></li>
<li><b>12 red Serrano chilies cut in half and seeded..(can use some jalapenos if you want)</b></li>
<li><b>chicken: 4 large or 6 small breasts or 6-8 thighs.</b></li>
</ul>
<br />
<b><br /></b>
<b>HOW TO.....</b><br />
<b><br /></b>
<br />
<ol>
<li>Preheat oven to 375</li>
<li>Mix the peppers, onions, 2 tbl vegetable oil, paprika,cayenne and salt and then put the mixture on a baking tray and roast for 20-25 min. stirring once or twice.</li>
<li>Add garlic and roast for 10 more min.</li>
<li>Stir again and broil for 2-3 min. until nicely roasted..not burnt.</li>
<li>Remove from the oven and place in a blender or food processor....be sure to use all the juices in the baking tray.</li>
<li>Add the vinegar, lemon juice, honey, and white pepper. Blend until smooth.</li>
<li>Add the remaining vegetable oil and the olive oil and blend again until really smooth.</li>
<li>Marinate the chicken in 1 cup of the sauce for at least 1 hour.</li>
<li>On a gas or charcoal grill, grill for 4-5 min. per side being careful not to burn.</li>
<li>You can hold the chicken now until you are ready to proceed. When ready..baste the chicken again and bake for 15 min. at 350. Then broil for 3 min. or so per side. Serve with the remaining sauce on the side.</li>
</ol>
<br />
<br />
<b><br /></b>
<b><br /></b>
<b><br /></b>Tomhttp://www.blogger.com/profile/01621763471275193093noreply@blogger.com0tag:blogger.com,1999:blog-1970526523475292211.post-60612495629000957892022-06-14T08:15:00.001-04:002022-06-14T08:15:58.021-04:00The Three-Headed Chef: Dinner After Midnight: Chicken Piri Piri<a href="https://threeheadedchef.blogspot.com/2020/07/chicken-piri-piri.html?spref=bl">The Three-Headed Chef: Dinner After Midnight: Chicken Piri Piri</a>: This is a really nice Portuguese spicy chicken...not overly hot but about medium. Really good flavor! Serves 4 Ingredients 1 red be...Tomhttp://www.blogger.com/profile/01621763471275193093noreply@blogger.com0tag:blogger.com,1999:blog-1970526523475292211.post-49004074715243172432019-06-19T13:22:00.001-04:002020-08-16T08:28:08.447-04:00CHICKEN BAKED IN CRAZY-GOOD SAUCE (low-calorie!)<div style="height: 0px;">
<b>INGREDIENTS</b></div>
<div>
<br />
<br /></div>
<div>
<i><span face="" style="font-family: arial, helvetica, sans-serif;">4 </span><span face="" style="font-family: "helvetica neue", arial, helvetica, sans-serif;">skinless, boneless chicken breasts (cut in half if large)</span></i></div>
<div>
<i><span face="" style="font-family: "helvetica neue", arial, helvetica, sans-serif;">4 tbl. finely chopped fresh sage (3 if dried)</span></i></div>
<div>
<i><span face="" style="font-family: "helvetica neue", arial, helvetica, sans-serif;">2 tsp. minced fresh thyme (1 if dried)</span></i></div>
<div>
<i><span face="" style="font-family: "helvetica neue", arial, helvetica, sans-serif;">1 can Healthy Request cream of chicken soup</span></i></div>
<div>
<i><span face="" style="font-family: "helvetica neue", arial, helvetica, sans-serif;">1 cup plain Greek </span></i><span face="" style="font-family: "helvetica neue", arial, helvetica, sans-serif;"><i>yogurt</i></span></div>
<div>
<span face="" style="font-family: "helvetica neue", arial, helvetica, sans-serif;"><i>11/2 cups sliced mushrooms (more if you like)</i></span></div>
<div>
<span face="" style="font-family: "helvetica neue", arial, helvetica, sans-serif;"><i>1 med. onion chopped</i></span></div>
<div>
<span face="" style="font-family: "helvetica neue", arial, helvetica, sans-serif;"><i>3 cloves garlic minced or smashed and chopped</i></span></div>
<div>
<span face="" style="font-family: "helvetica neue", arial, helvetica, sans-serif;"><i>2 or 3 medium tomatoes coarsely chopped</i></span></div>
<div>
<span face="" style="font-family: "helvetica neue", arial, helvetica, sans-serif;"><i>3 banana peppers seeded and cut into 1/2 inch chunks</i></span></div>
<div>
<span face="" style="font-family: "helvetica neue", arial, helvetica, sans-serif;"><i>1/2 bell pepper chopped</i></span></div>
<div>
<span face="" style="font-family: "helvetica neue", arial, helvetica, sans-serif;"><i>optional... 2 jalapeno peppers seeded and chopped</i></span></div>
<div>
<span face="" style="font-family: "helvetica neue", arial, helvetica, sans-serif;"><i>olive oil spray (or 2 tsp. olive oil)</i></span></div>
<div>
<span face="" style="font-family: "helvetica neue", arial, helvetica, sans-serif;"><i>dash of salt</i></span></div>
<div>
<span face="" style="font-family: "helvetica neue", arial, helvetica, sans-serif;"><i>good dash of black pepper</i></span></div>
<div>
<span face="" style="font-family: "helvetica neue", arial, helvetica, sans-serif;"><i><br /></i></span></div>
<div>
<span face="" style="font-family: "helvetica neue", arial, helvetica, sans-serif;"><b><i>DIRECTION</i>S</b></span></div>
<div>
<span face="" style="font-family: "helvetica neue", arial, helvetica, sans-serif;"><b><br /></b></span></div>
<div>
<span face="" style="font-family: "helvetica neue", arial, helvetica, sans-serif;">Mix the sage and thyme together.</span></div>
<div>
<span face="" style="font-family: "helvetica neue", arial, helvetica, sans-serif;">Pat it on both sides of the chicken breasts.</span></div>
<div>
<span face="" style="font-family: "helvetica neue", arial, helvetica, sans-serif;">Spray 12" skillet with a good amount of olive oil spray</span></div>
<div>
<span face="" style="font-family: "helvetica neue", arial, helvetica, sans-serif;"> or use 2 tsp. of olive oil.</span></div>
<div>
<span face="" style="font-family: "helvetica neue", arial, helvetica, sans-serif;">Heat pan over med. heat till hot. Then add the chicken.</span></div>
<div>
<span face="" style="font-family: "helvetica neue", arial, helvetica, sans-serif;">Cook for about 3 min. per side and then remove and set aside.</span></div>
<div>
<span face="" style="font-family: "helvetica neue", arial, helvetica, sans-serif;">Add the garlic and saute for 1 min.</span></div>
<div>
<span face="" style="font-family: "helvetica neue", arial, helvetica, sans-serif;">Add the mushrooms, onions and peppers ( and jalapenos if using)</span></div>
<div>
<span face="" style="font-family: "helvetica neue", arial, helvetica, sans-serif;">saute for 3 or 4 min. more.</span></div>
<div>
<span face="" style="font-family: "helvetica neue", arial, helvetica, sans-serif;">Add the tomatoes and soup and simmer ..stirring often for about 2 min.</span></div>
<div>
<span face="" style="font-family: "helvetica neue", arial, helvetica, sans-serif;">Remove from the heat and stir in the yogurt. Mix well.</span></div>
<div>
<span face="" style="font-family: "helvetica neue", arial, helvetica, sans-serif;">If it is too thick, add some chicken broth...but you dont want it real thin.</span></div>
<div>
<span face="" style="font-family: "helvetica neue", arial, helvetica, sans-serif;">Spray the inside of a 9x13 glass baking dish with olive oil spray.</span></div>
<div>
<span face="" style="font-family: "helvetica neue", arial, helvetica, sans-serif;">Lay the chicken in the pan.</span></div>
<div>
<span face="" style="font-family: "helvetica neue", arial, helvetica, sans-serif;">Spoon the sauce over the breasts, making sure all is covered.</span></div>
<div>
<span face="" style="font-family: "helvetica neue", arial, helvetica, sans-serif;">Bake at 325 for about 1 1/4 to 1 1/2 hours.</span></div>
<div>
<span face="" style="font-family: "helvetica neue", arial, helvetica, sans-serif;">Eat.</span></div>
<div>
<br /></div>
Tomhttp://www.blogger.com/profile/01621763471275193093noreply@blogger.com0tag:blogger.com,1999:blog-1970526523475292211.post-10119554841265922942018-12-11T15:04:00.000-05:002018-12-11T15:22:26.302-05:00Bulk Country SausageThis is way better than what you get in the store! Very easy to make. This recipe is for medium heat. You can make it less or more hot...whatever your preference is. Its well worth trying.<br />
<div>
<br /></div>
<div>
<u>Ingredients...for 10Lbs.</u><br />
<u><br /></u>
10 lbs Boston butt<br />
3 lbs. pork fat (ask in the meat dept.)<br />
4 tbl. sea salt (3 if using regular salt)<br />
4 tea. white pepper<br />
2 1/2 tbl. dried ground sage<br />
1 tsp. ground ginger<br />
4 tsp. ground nutmeg<br />
3 1/2 tea. ground thyme<br />
3 tea. cayenne pepper<br />
1 tbl. red pepper flakes<br />
2 cups ice water<br />
<br />
Cut the pork and the fat into small pieces..3/4 inch or so. Put in a large bowl and mix.<br />
Mix all the seasonings together and combine well.<br />
Sprinkle over the meat and fat mixture and mix well with your hands,<br />
Grind the meat and fat thru the small plate of a grinder...we use a Kitchen Aid.<br />
When all ground, ADD THE ICE WATER ABOUT 1/2 CUP AT A TIME. mixing well after each addition. Do not make it over wet. 11/2 cups is usually just right. 2 is ok.<br />
Cook a small amount and see if it is right for you. Adjust seasonings if necessary.<br />
<br />
Pat the sausage into logs..about a pound each.and wrap in freezer paper and tape shut..masking tape works great. Anyways...hope you enjoy.<br />
<br />
<br />
<br />
<br /></div>
<div>
<br /></div>
<div>
<br /></div>
Tomhttp://www.blogger.com/profile/01621763471275193093noreply@blogger.com1tag:blogger.com,1999:blog-1970526523475292211.post-61952908533169913872018-11-07T14:26:00.001-05:002018-11-07T14:26:29.264-05:00Mushroom and Goat Cheese Lasagna<b>Mushroom and Goat Cheese Lasagna</b><br />
We honestly do not know where this recipe came from, but it is great. It seems complicated but really is not...just a lot of steps. Anyways..well worth the effort.<br />
<br />
In<b>gredients:</b><br />
2/12 lbs potatoes quartered..about 5 med. size .<br />
2 Tbl. butter<br />
1/2 to 3/4 cup milk<br />
8 oz. soft goat cheese..not flavored<br />
black pepper<br />
3 Tbl. olive oil plus 1/2 cup olive oil for the sauce<br />
2 lbs fresh mushrooms..any kind or a mix of several..chopped coarsely.<br />
4 cloves of garlic, minced<br />
3/4 cup dry sherry....or Marsala<br />
1 cup lentils<br />
4 slices bacon cut into 1/2 inch pieces<br />
11/2 cups shredded mozzarella cheese<br />
1 cup sour cream<br />
1/2 cup Parmesan cheese, grated. (fresh is best)<br />
7 or 8 green onions..including a good bit of the green..chopped<br />
1 cup fresh basil<br />
12 dry lasagna noodles cooked (boiled until tender...duh.)<br />
1 Tbl. lemon juice and 2 Tbl. water<br />
<b>Directions:</b><br />
Boil or steam the potatoes 10-15 min until tender. Drain and mash with the butter, milk, and half of the goat cheese. Add salt and pepper to taste and set aside.<br />
Saute the bacon until cooked but not browned. Drain off all but 1 Tbl of the bacon grease. Add 3 Tbl. olive oil to the pan. Heat to medium and then add the mushrooms and half the garlic. Saute until golden..about 5 or 6 min. Add the sherry,salt, and pepper and continue to cook until most of the liquid is gone..not all though. Set aside.<br />
<br />
Boil the lentils in 2 cups of water (or chicken broth :} ) until tender and the liquid is absorbed. You may need to add a little liquid if they become dry. DO not let them get mushy 15-20min. should do it. Set aside.<br />
<br />
Combine sour cream with remaining goat cheese and half the Parmesan Set aside.<br />
<br />
Preheat the oven to 350.<br />
<br />
Oil a 9x12 (or so ) baking dish. (glass is best) Line the bottom with 3 of the noodles. Spread the mushroom mixture evenly over the noodles. Place 3 more noodles over this layer. Spread the mashed potatoes over this layer and top with the mozzarella. Add 3 more noodles. Top with the sour cream and then the lentils. Now add the last 3 noodles. Cover with tin foil and bake for 1 hour. Remove from oven and carefully cut into 3 or 4 inch squares.<br />
<br />
<b>The Sauce:</b><br />
In a blender, put the basil,green onions, and remaining garlic. Slowly add 1/2 cup olive oil, the the lemon juice and then the 2 Tbl. water. Blend until smooth.<br />
<br />
<b>To serve:</b><br />
<br />
<div>
</div>
<br />
<div style="-webkit-text-stroke-width: 0px; color: black; font-family: "Times New Roman"; font-size: medium; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; margin: 0px; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">
Spoon some of the sauce onto dinner plates. Place 1 or 2 squares on top of the sauce and sprinkle with Parmesan. YUM!</div>
Tomhttp://www.blogger.com/profile/01621763471275193093noreply@blogger.com0tag:blogger.com,1999:blog-1970526523475292211.post-16553636696263110042016-08-28T11:43:00.001-04:002016-08-28T11:43:13.118-04:00Hot Pepper Jelly Now that it’s late into the summer, the only thing surviving (thriving, in fact) in the garden is hot peppers. So what else can you do but make hot sauce and pepper jelly! We like our pepper jelly hot. If you prefer a milder version, you can substitute bell peppers or any other mild variety for half of the hot peppers. This recipe makes four ½-pint jars of jelly.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiq5xMUJG8grhPfbjKnhCgfB7La5hv3Uu1sxbUyJGbRU_vjqsmwlBWueQP4nDav3NchF5gWAiKuXi6CfBcuiF8XP0CML_wVcHuCA7_Qo6CscjIdshkZUj2Rc7byxPYaF6Ij2_0wshqNzp6N/s1600/picturejelly.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="308" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiq5xMUJG8grhPfbjKnhCgfB7La5hv3Uu1sxbUyJGbRU_vjqsmwlBWueQP4nDav3NchF5gWAiKuXi6CfBcuiF8XP0CML_wVcHuCA7_Qo6CscjIdshkZUj2Rc7byxPYaF6Ij2_0wshqNzp6N/s400/picturejelly.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pepper jelly on crackers with cream cheese - always a summer favorite!</td></tr>
</tbody></table>
<br /><br /><b>Ingredients</b><br />
<ul>
<li>1 cup of chopped red peppers (hot, whatever kind you grow or have access to – for this recipe we used Habanero, Jalapeno, and Ascent Cayenne peppers from our garden)</li>
<li>1 3-ounce package liquid pectin</li>
<li>1 ¼ cups cider vinegar</li>
<li>3 cups of white sugar (the only kind that sets up right, we’ve found)</li>
</ul>
<br /><b>Directions</b><br />
<ul>
<li>Sterilize the four jelly jars in hot water and set aside</li>
<li>Chop and seed the hot peppers</li>
<li>Process in food processor until finely minced</li>
<li>Combine peppers, sugar and vinegar in a saucepan</li>
<li>Stirring constantly, bring to a full boil over high heat</li>
<li>Remove from heat and stir in the pectin</li>
<li>Return to heat and bring to a full boil again. Boil and stir constantly for one minute exactly</li>
<li>Ladle the jelly into the sterile jars leaving ¼” of headspace</li>
<li>Wipe any spilled jelly from lip of jars and put lids on immediately (seal tightly!)</li>
<li>Return filled jars to saucepan of water (just to the lids, not submerged) and boil for exactly five minutes</li>
<li>Remove jars with tongs and allow to cool</li>
<li>Let the jelly set up for approximately 24-hours or more before eating</li>
<li>Serve over cream cheese on crackers, or however you like! Enjoy.</li>
</ul>
KayTomhttp://www.blogger.com/profile/06713684194702010565noreply@blogger.com2tag:blogger.com,1999:blog-1970526523475292211.post-84174666140071169512016-06-02T12:07:00.003-04:002016-06-02T13:02:33.050-04:00LavashWe recently went to a local Greek restaurant and tried their Lavash
as an appetizer. It was so wonderful that we had to try it at home.
This flatbread is easy to make and ready in less than two hours. It’s
perfect as an appetizer, or for a dinner bread. A few fresh things from
the garden can really spruce it up nicely! This recipe makes about 8
Lavash.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixxmt9ItWtg479cqk6MC5IFT60m8quoCV9IZ4L2zTSdr8_GFwZI1EvI11AQTuOSKZ10hogXaLrGeNMzrEHHcHsOTmPgNa0rPuqlivzvODx2xkUYrbyzJCRrNMczGb2yrwtL1KZrkOSM84L/s1600/IMG_0835.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixxmt9ItWtg479cqk6MC5IFT60m8quoCV9IZ4L2zTSdr8_GFwZI1EvI11AQTuOSKZ10hogXaLrGeNMzrEHHcHsOTmPgNa0rPuqlivzvODx2xkUYrbyzJCRrNMczGb2yrwtL1KZrkOSM84L/s400/IMG_0835.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Hot from the oven. Yum! Make plenty, they go fast.</td></tr>
</tbody></table>
<br />
<b>Ingredients</b><br />
<br />
<i>for the dough</i><br />
<ul>
<li> 1 teaspoons instant yeast</li>
<li> 8 ounces (about 1 ½ cups) all-purpose flour</li>
<li> 1 teaspoons salt</li>
<li>6 ounces (3/4 cup) water</li>
<li> 1 ½ tablespoons olive oil</li>
</ul>
<i>for the toppings</i><br />
<ul>
<li> 1 cup grated Havarti cheese </li>
<li>4 green onions, thinly sliced (with some of the green part)</li>
<li> 2 medium tomatoes, seeded and coarsely chopped</li>
<li> 2 or 3 cloves of garlic, finely chopped </li>
<li> 8 large fresh basil leaves, sliced into thin strips</li>
</ul>
<b>Directions</b><br />
In a large bowl, use a mixer to stir
together the dry ingredients. Combine the water and oil and add it to
the mixer. Keep stirring on low setting until the dough comes together,
then turn the mixer to medium high and beat for about 5 minutes until
the dough is smooth and elastic (it will be quite wet.)<br />
<br />
Place
the dough in a lightly oiled bowl, cover it with plastic and let it
rise until it’s doubled, about 1 ½ hours. Preheat oven oven to 500
degrees and set a pizza stone on a middle rack (if you don’t have a
stone, use a heavy baking tray, but a pizza stone works best.) Tear off
a piece of the dough about the size of a golf ball, and put it on a
well-floured piece of parchment paper. Keep the rest of the dough
covered. Dust the dough and a rolling pin with flour, then roll the
dough out until it’s a fairly thin circle. Using a pair of scissors,
trim the parchment paper to a circular shape around the edge of the
bread circle (you can fit more on the pizza stone this way.)<br />
<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRB_rmhGAMXZzRRcnJSQCS71zA_KHZ0MYaF2X7F1paFTlnk8tzubPh3kgsj-gpocqicYd_VENRHcoOzs47IOoqx508ow0C_MPR5fQKBVi6urH2TAC8J9vqgdwkXd1FT8ZSAo9KZgpHME93/s1600/lavash2.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="235" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRB_rmhGAMXZzRRcnJSQCS71zA_KHZ0MYaF2X7F1paFTlnk8tzubPh3kgsj-gpocqicYd_VENRHcoOzs47IOoqx508ow0C_MPR5fQKBVi6urH2TAC8J9vqgdwkXd1FT8ZSAo9KZgpHME93/s640/lavash2.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Trimming the parchment paper to the edges of the Lavash circles.</td></tr>
</tbody></table>
<br />
Slide
the parchment sheet with the dough off the kitchen counter onto the
pizza stone. Bake the bread about 3 minutes, until it “puffs” with a
few light brown spots on the bottom (you might poke the puffy areas with
a fork to allow to flatten back out.) Remove it from the oven and
allow to cool briefly. Top the bread circles evenly with the Havarti
cheese, green onions, tomatoes, garlic and basil. Return to the oven
and broil for about 1 minute, until the cheese is melted. Serve warm.<br />
<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQ_SMNlCPs4U39qjQY750mpaNkzXeeFAZoBw5OY6YrsRytGp1xhVzD77hMcHuvNJAxG5gygHSXT0zhHOI_UWBwaBt3Czd_mz-h7RO4JdeRfDuy5L6_HiMJXVvZVNvgHdI_S0FLwRJoSJpA/s1600/IMG_0823.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQ_SMNlCPs4U39qjQY750mpaNkzXeeFAZoBw5OY6YrsRytGp1xhVzD77hMcHuvNJAxG5gygHSXT0zhHOI_UWBwaBt3Czd_mz-h7RO4JdeRfDuy5L6_HiMJXVvZVNvgHdI_S0FLwRJoSJpA/s400/IMG_0823.JPG" width="321" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Some fresh garlic and tomatoes from the garden for toppings.</td></tr>
</tbody></table>
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<br />KayTomhttp://www.blogger.com/profile/06713684194702010565noreply@blogger.com1tag:blogger.com,1999:blog-1970526523475292211.post-24687848743258667362015-12-29T16:14:00.002-05:002016-06-02T12:00:46.034-04:00Brandied Chicken Breast with Lemon Butter & CapersThis is one the chef just pulled out of his hat, but boy was it good! We used Meyers lemons because we had a tree full of them, but if you can’t find them just use regular lemons. We find the Meyers to be sweeter, so use a bit less regular. Serves 4 people. Enjoy!<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6seGhiW1OJVo-yemDahqF4QtXCtEYetP1_H7ty5iUpFsbFgdcgphl2-KfjCePkgnmR-gYAbd-91vsWe8Yr6N8g41dH1zU12sx9wd8zbCIeKx45f5xNT5ROeCUnH7RAV3NbuESHEc9STzE/s1600/pic4blog.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="278" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6seGhiW1OJVo-yemDahqF4QtXCtEYetP1_H7ty5iUpFsbFgdcgphl2-KfjCePkgnmR-gYAbd-91vsWe8Yr6N8g41dH1zU12sx9wd8zbCIeKx45f5xNT5ROeCUnH7RAV3NbuESHEc9STzE/s400/pic4blog.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Brandied Chicken Breast with Lemon Butter & Capers</td></tr>
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<br />
<b>Ingredients for Marinade</b><br />
4 medium boneless-skinless chicken breast<br />
2 tbl. Meyers lemon juice (or 1 tbl. regular lemon juice)<br />
1 ½ tsp. Lemon pepper<br />
1 tbl. Canola oil<br />
<br />
<b>Ingredients for Chicken</b><br />
2 or 3 Poblano peppers, seeded and cut in half lengthwise, then into ¼” strips<br />
5 tbl. butter<br />
2 tbl. olive oil<br />
butter spray<br />
½ cup Myers lemon juice (or ¼ cup regular lemon juice)<br />
2 to 3 tbl. capers<br />
¼ cup brandy<br />
1 medium onion, sliced then cut the slices in half<br />
6 Portabella mushrooms, thinly sliced<br />
¼ cup chicken broth<br />
salt & pepper to taste<br />
<br />
<b>Directions</b><br />
<ul>
<li>Put chicken breasts in a bowl, and add the lemon juice, lemon pepper, and Canola oil for the marinade. Mix well and allow to marinate 2 to 3 hours in the refrigerator.</li>
<li>Melt 3 tbl. of the butter and the olive oil in a medium hot skillet and add chicken</li>
<li>Cook 4 to 5 minutes per side.</li>
<li>Remove chicken to a small baking dish (9”x12”) coated with butter spray (reserve chicken drippings in skillet)</li>
<li>To the chicken skillet, add onions, mushrooms, and peppers. </li>
<li>Cook over medium heat until just soft (2 to 3 minutes) and spoon mixture over chicken.</li>
<li>In the same skillet, add 2 tbl. of butter, chicken broth, lemon juice, capers and brandy.</li>
<li>Heat over medium heat, stirring for about 4 minutes. </li>
<li>Pour this mixture over the chicken.</li>
<li>Cover banking dish with foil and bake at 330 degrees for 15 minutes.</li>
</ul>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6CB0WN0_jK8UL8P-yHe2JtYGnLLH0zFM5e2ehRG1qO2F_4BptOsRtQx4yJoiC76yKK7Bl8cgoJ8lIYRWVUo30aQbyEyxojzhe5E-Syd1tofhEa8WjEoqZ72oIUnlMJlP0IfWpqQXNP-Ib/s1600/IMG_0507.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="301" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6CB0WN0_jK8UL8P-yHe2JtYGnLLH0zFM5e2ehRG1qO2F_4BptOsRtQx4yJoiC76yKK7Bl8cgoJ8lIYRWVUo30aQbyEyxojzhe5E-Syd1tofhEa8WjEoqZ72oIUnlMJlP0IfWpqQXNP-Ib/s400/IMG_0507.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ready for the oven.</td></tr>
</tbody></table>
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<br />KayTomhttp://www.blogger.com/profile/06713684194702010565noreply@blogger.com0tag:blogger.com,1999:blog-1970526523475292211.post-89977437325603927092015-11-23T17:01:00.002-05:002015-11-23T17:01:25.843-05:00We're back!<i><b>The Three Headed Chef is BACK!</b> </i>After months of trying to figure out why all of our photos went missing, we discovered that Google deactivated our Google account. Lots of finger pointing later, we've managed to restore everything (I think.) Please let us know if you find any pictures missing or broken or out of order, etc. or if anything doesn't look right. It took a lot of fixing, and we might have missed something. Looking forward to getting back to blogging!<br />
<br />
The Chef<br />
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<br />KayTomhttp://www.blogger.com/profile/06713684194702010565noreply@blogger.com0tag:blogger.com,1999:blog-1970526523475292211.post-74338512652596475652014-12-29T15:19:00.001-05:002015-11-23T16:57:11.149-05:00Shrimp & Grits<br />
We traditionally do a seafood dinner on Christmas Eve. Here's one of the more southern dishes we incorporated this year. Enjoy!<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-AwWmH_BcriJRgDKEjh1c-aLTS8yjo1IcJpwoAzjuP87zAZdDVM18suhmu5KXRSisn0Ude2-xVV2jvPnqmcBpwjUtOr2axkjQIckDsiDynhqLvDsTC-5K_gwOOgH2GNElrJA6iSN4uV7P/s1600/pic4web.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="306" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-AwWmH_BcriJRgDKEjh1c-aLTS8yjo1IcJpwoAzjuP87zAZdDVM18suhmu5KXRSisn0Ude2-xVV2jvPnqmcBpwjUtOr2axkjQIckDsiDynhqLvDsTC-5K_gwOOgH2GNElrJA6iSN4uV7P/s400/pic4web.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Shrimp & Grits bowls, topped with crumbled bacon</td></tr>
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<b>Ingredients</b><br />
2 cups water<br />
1 cup chicken broth <br />
1 cup grits<br />
1/2 teaspoon salt <br />
1/4 Tsp. freshly ground pepper <br />
2 Tsp. butter<br />
1/2 cup heavy cream (or milk) <br />
2 cups shredded Cheddar cheese <br />
6 slices bacon, chopped<br />
12 lb. Andouille sausage, diced (can sub. smoked ham)<br />
2 pounds medium shrimp, peeled and deveined <br />
1 Tsp. lemon juice <br />
2 Tsp. Worcestershire sauce <br />
2 Tsp. chopped parsley (fresh)<br />
6 green onions, chopped (use some of the greens)<br />
2 garlic cloves, minced <br />
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<br />
<br />
<b>Directions</b><br />
<ul>
<li>Bring water and chicken broth to a boil over medium-high heat; stir in grits. Cook, stirring occasionally, 15 to 20 minutes or until thickened. Remove from heat; stir in salt, ground pepper, butter, cream and cheddar cheese. </li>
<li>Cook bacon in a large nonstick skillet over medium-high heat until just crisp; remove bacon from pan. Add chopped Andouille sausage and simmer until hot. Remove from pan.</li>
<li>Cook shrimp in the bacon drippings over medium-high heat until pink(about 3 minutes), stirring occasionally. Add lemon juice, Worcestershire sauce, parsley & onion. Continue cooking another 3 minutes. Remove from heat.</li>
<li>Mix grits with shrimp mixture and and sausage and spoon into individual plates or small bowls.</li>
<li>Crumble the bacon on top of the finished plates. Enjoy! </li>
</ul>
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<br />Anonymousnoreply@blogger.com0tag:blogger.com,1999:blog-1970526523475292211.post-80985692747077192542014-07-29T15:27:00.000-04:002015-11-19T16:41:50.304-05:00New Grilled Chicken Wraps!We revamped this old favorite, and made it even better. These are perfect for these hot summer nights when you just don't want to heat up the kitchen, and need a little outside time. We used to hot-press these wraps at the end on the George Foreman grill, but we've found a better way. At least we think it's better. Hopefully you'll agree. <br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiti12zY6aGixwjcTiJvrZxt7yN-aBXXnL7GLS_ZgoI2_1G6JcyjsWxQXGUcYaXxQZ1dwHiQ_Ebk2Vig81hD2EbzDxwVfCTXju3oJVAxvetykbOAqn5-3fv4sBSMM7U9E-RhD4to_nUX4lv/s1600/pic4blog.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="302" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiti12zY6aGixwjcTiJvrZxt7yN-aBXXnL7GLS_ZgoI2_1G6JcyjsWxQXGUcYaXxQZ1dwHiQ_Ebk2Vig81hD2EbzDxwVfCTXju3oJVAxvetykbOAqn5-3fv4sBSMM7U9E-RhD4to_nUX4lv/s400/pic4blog.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chicken wraps.</td></tr>
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<div class="MsoNormal">
<b style="mso-bidi-font-weight: normal;">Ingredients</b></div>
<div class="MsoNormal">
2 medium chicken breasts, smoked or grilled on the BBQ</div>
<div class="MsoNormal">
6 flour tortillas</div>
<div class="MsoNormal">
Ranch dressing (optional)</div>
<div class="MsoNormal">
6 slices of Colby-Jack cheese, coarsly grated</div>
<div class="MsoNormal">
2 cups thinly sliced lettuce</div>
<div class="MsoNormal">
1 avocado, chopped</div>
<div class="MsoNormal">
1 red onion, thinly sliced then cut in quarters</div>
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2 plum tomatoes, diced</div>
<div class="MsoNormal">
4 slices of bacon (fried crisp and crumbled - optional)</div>
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</div>
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2 tbl. Parmesan cheese, grated</div>
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</div>
<div class="MsoNormal">
<b style="mso-bidi-font-weight: normal;">Directions</b></div>
<div class="MsoNormal" style="margin-left: .25in; mso-list: l0 level1 lfo1; tab-stops: list .25in; text-indent: -.25in;">
<span style="font-family: "symbol"; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";">
</span></span></span>Slice the smoked/grilled chicken into small
strips<span style="font-family: "symbol"; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span style="font: 7.0pt "Times New Roman";"></span></span></span></div>
<div class="MsoNormal" style="margin-left: .25in; mso-list: l0 level1 lfo1; tab-stops: list .25in; text-indent: -.25in;">
<span style="font-family: "symbol"; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";"> </span></span></span>Place the tortillas flat on a baking sheet and sprinkle evenly with the Colby-Jack cheese</div>
<div class="MsoNormal" style="margin-left: .25in; mso-list: l0 level1 lfo1; tab-stops: list .25in; text-indent: -.25in;">
<span style="font-family: "symbol"; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";"> </span></span></span>Bake the tortillas at 300 for a few minutes, just until the cheese is just melted</div>
<div class="MsoNormal" style="margin-left: .25in; mso-list: l0 level1 lfo1; tab-stops: list .25in; text-indent: -.25in;">
<span style="font-family: "symbol"; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";"> </span></span></span>Remove from the oven and add the rest of the toppings,and the chicken</div>
<div class="MsoNormal" style="margin-left: .25in; mso-list: l0 level1 lfo1; tab-stops: list .25in; text-indent: -.25in;">
<span style="font-family: "symbol"; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";">
</span></span></span>Roll up the tortillas (burrito style) and Enjoy! </div>
Anonymousnoreply@blogger.com0tag:blogger.com,1999:blog-1970526523475292211.post-15492480168045362542014-07-23T16:46:00.003-04:002015-11-19T16:45:14.754-05:00Stuffed Potato PancakesTom just made these up the other night, and they were <b>awesome!</b> Now we've made them several times, and they always turn out great. Makes a good side dish, or would even be perfect for your next brunch or breakfast! Serves about 6.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRUByW73-SrNQNyv19l8Mbg7A6wZliGUvVcsilXaQcox2CARuVhM7nAO7S0-dLxX85ouCOj05_VsGEIPOK4HN52gxJ213gY46b_F499ryjB5Vehj5WUJeFXdqSSjC7qaykMOYUP517hDW6/s1600/pic4blog-1.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRUByW73-SrNQNyv19l8Mbg7A6wZliGUvVcsilXaQcox2CARuVhM7nAO7S0-dLxX85ouCOj05_VsGEIPOK4HN52gxJ213gY46b_F499ryjB5Vehj5WUJeFXdqSSjC7qaykMOYUP517hDW6/s400/pic4blog-1.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Stuffed Potato Pancakes</td></tr>
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<b>Ingredients</b><br />
6 medium red potatoes<br />
¼ cup chives, chopped<br />
3 tbl. butter (for potato mixture)<br />
1 tsp. garlic powder (for potato mixture)<br />
salt & pepper to taste (for potato mixture)<br />
-------------------------------------------------------------------<br />
14 mushrooms, coarsely chopped<br />
2 tbl. butter (for cooking the mushrooms)<br />
------------------------------------------------------------------<br />
1 cup flour<br />
½ tsp. Paprika<br />
½ tsp. black pepper<br />
½ tsp. garlic powder <br />
1 tbl. parmesan cheese<br />
-------------------------------------------------------------------<br />
4 oz. Mozzarella cheese, cut into ¼” slices then cut into ¼” cubes<br />
½ cup Canola oil<br />
<br />
<br />
<b>Directions</b><br />
<ul>
<li> Steam the potatoes until tender and put into a mixing bowl</li>
<li>Add the chives, 3 tbl. of butter, 1 tsp. garlic powder, and salt & pepper to taste, mix well and mash together</li>
<li>Cover and refrigerate for about one hour</li>
<li>When cooled, mash them up good again with your hand (so they’re not stiff) and return to refrigerator until ready you’re ready to assemble and cook</li>
<li>In a small skillet, cook the chopped mushrooms over medium heat in the 2 tbl. of butter, stirring often until they give up their liquid, then remove from heat and cool</li>
<li>In a separate bowl, add the flour, paprika, black pepper, garlic powder and parmesan cheese, and mix together well</li>
<li>Line a baking sheet with wax paper</li>
<li>Take one cup of the mashed potato mixture and shape into a ball then flatten out with your hand on the wax paper lined baking tray (make about 6” circles out of the potatoes)</li>
<li>In the middle of each potato circle, add 1 tbl. of the sautéed mushrooms and 1 tbl. of the Mozzarella, and push down into the center</li>
<li>Using the wax paper, fold the edges of the potatoes toward the middle until they overlap the cheese and mushrooms, then pick up the potato pancake and mash the edges together well with your hands</li>
<li>Dredge each potato pancake in the flour mixture and return to the wax paper lined baking tray</li>
<li>If making ahead of time, refrigerate until ready to cook</li>
<li>In a 12” skillet, heat the Canola oil over medium</li>
<li>Fry the potato cakes a few at a time in the oil (don’t crowd) approx. 8 minutes on each side, turning once, until evenly browned.</li>
<li>Remove to a tray and keep warm in the oven until ready to serve</li>
</ul>
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<tr><td class="tr-caption" style="text-align: center;">Enjoy!</td></tr>
</tbody></table>
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<br />Anonymousnoreply@blogger.com0tag:blogger.com,1999:blog-1970526523475292211.post-42227630015141181532014-07-18T09:28:00.001-04:002015-11-19T16:46:31.558-05:00Ghost Peppers!The Ghost Peppers are finally here! If you like hot, you would love these guys. The seed catalogs say they are 400 times hotter than a Jalapeno, but I think they're hotter than that. A few years ago the seeds were hard to find, but I finally scored a dozen seeds for $12 bucks online (yes, a dollar a seed!). They came with really good instructions on how to grow them. Very slow to germinate, you need to start these in late spring or early summer. The first year I started all 12 plants, and I think 5 of them survived to maturity. I kept the seeds from those first plants and tried them again the next year (last summer). Planted 9, got 5. Only 2 survived. They are very particular and hard to grow, and the 2 that survived never got bigger than a few inches tall, and never bloomed. Tom decided to try to baby them through the winter in the greenhouse. I had my doubts, and at times they looked horrible! But they did survive and grew, and finally bloomed in the spring! Then we had a cold spell and all the flowers fell off. They bloomed again, and we had an extremely wet spell and all the flowers fell off. Argh! Amazingly they bloomed AGAIN and the weather seemed to be straightening out, so off we went on vacation for 5 days. Came home to find them totally withered from hot drought-like conditions, and yes, all the flowers fell off! I had about given up on them by then (this was in May). But sure enough, they bloomed yet again, and this time the flowers survived and now we have ripening Ghost Peppers! We really only use them for hot sauce . . . they are much too hot to eat raw, and even cooked in most things. But they do make great hot sauce (we mix maybe one or two Ghosts in with other peppers like Jalapenos or Cayennes to make the sauce). Chop them up, boil them in vinegar, and strain the peppers out through cheesecloth, and voila . . . hot sauce! Warning - your eyes might water while they're cooking, and do NOT lean over the pot to smell them while they are cooking! That steam is hot, hot, hot! If you like things hot, and you like to play in the garden, get yoursel some Ghost Pepper seeds. You can find them in most of the seed catalogs nowadays. Enjoy!<br />
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<tr><td class="tr-caption" style="text-align: center;">Ghost Peppers.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgReCRQaW39nWGsfnjgsD0T9fzZmU_MDau9BORTkTcnf7Ej8B1hxG86RvZhQ7283A07kn4_miBig7HqKyrOjvQO1vO1AL5aBTQpVI4iqAvCt4xyYiBigM5__hi9U6gExZP_sGUTVJJ6Bh1D/s1600/ghosts3.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgReCRQaW39nWGsfnjgsD0T9fzZmU_MDau9BORTkTcnf7Ej8B1hxG86RvZhQ7283A07kn4_miBig7HqKyrOjvQO1vO1AL5aBTQpVI4iqAvCt4xyYiBigM5__hi9U6gExZP_sGUTVJJ6Bh1D/s400/ghosts3.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">One of the plants we babied in the greenhouse all winter</td></tr>
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<br />Anonymousnoreply@blogger.com0tag:blogger.com,1999:blog-1970526523475292211.post-5674185277390020312014-06-30T14:32:00.002-04:002018-10-23T15:39:54.842-04:00Smoked Salmon DipSo we took a little time off here at the "Chef" to get the summer garden going. Pics coming soon to the "Garden" page! My sister just got back from a trip to Alaska and had this wonderful salmon shipped back. So here's a great little appetizer for your next summer get-together . . . Fourth of July long weekend is coming up soon! Enjoy.<br />
<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQc1XdoWFs9NdS6DFh68_kwJxOo8x_j7jVMhyfodMKlEVppKxGBvpxOdCx5kSjrFh6KPpNn_t3C04PotA_b1TcvApUE1Up7XB52DJBPhkq9CguIUqlbRNr5immaiUi71nVdcDJa7B3AoX-/s1600/salmon-small.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQc1XdoWFs9NdS6DFh68_kwJxOo8x_j7jVMhyfodMKlEVppKxGBvpxOdCx5kSjrFh6KPpNn_t3C04PotA_b1TcvApUE1Up7XB52DJBPhkq9CguIUqlbRNr5immaiUi71nVdcDJa7B3AoX-/s400/salmon-small.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Fresh salmon, hot off the smoker!</td></tr>
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<br />
<b>Ingredients</b><br />
8 oz. Smoked salmon (we marinate ours with lemon juice, black pepper & olive oil for about 45 min. before smoking)<br />
1 cup low-fat sour cream (you can substitute ½ cup Greek yogurt and ½ cup sour cream)<br />
6 oz. low fat cream cheese<br />
dash of hot sauce<br />
2 tbl. finely minced onion<br />
¼ tsp garlic powder<br />
good dash ground black pepper<br />
good dash dried dill<br />
½ tsp. Horseradish<br />
dash of sea salt<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhivzcUtQm1qJRxyJwXT0J_8-KbYWIGsWI8_tEjkIZDzGCP8YvuSRc5Nqiv9GOl2C_3qbdDY2t7iL5BLt44MTJiJCtsD_GE03H7YoFesJoJNPMuxF0s2xINqGaUMebLiOCP3sPs0R-_8Ie5/s1600/dip-small.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhivzcUtQm1qJRxyJwXT0J_8-KbYWIGsWI8_tEjkIZDzGCP8YvuSRc5Nqiv9GOl2C_3qbdDY2t7iL5BLt44MTJiJCtsD_GE03H7YoFesJoJNPMuxF0s2xINqGaUMebLiOCP3sPs0R-_8Ie5/s400/dip-small.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Smoked Salmon Dip</td></tr>
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<b>Directions</b><br />
<ul>
<li>Break up the salmon into small pieces</li>
<li>Mix all ingredients in food processor until well blended and fairly smooth (if too thick you can add a little buttermilk to thin it)</li>
<li>Chill at least one hour before serving (can be made a day ahead)</li>
<li>Serve with good chips or crackers</li>
</ul>
<br />Anonymousnoreply@blogger.com0tag:blogger.com,1999:blog-1970526523475292211.post-90719222965689864002014-04-08T17:16:00.002-04:002014-04-08T17:16:20.781-04:00Happy Birthday, Three Headed Chef!So it's Tom's birthday today. That means tonight I get to make his favorite <a href="http://threeheadedchef.blogspot.com/2013/04/salmon-croquettes.html" target="_blank">Salmon Croquettes</a> and Macaroni and Cheese! Last year it was <a href="http://threeheadedchef.blogspot.com/2013/04/ham-tetrazzini.html" target="_blank">Ham Tetrazzini</a>, but hey, he waffles back & forth. But always the Salmon Croquettes. I know, it's not healthy or diet or anything . . . I always insist on a side salad (this year with fresh Kale from our garden!) just to have something "green" on the plate. But it really is sooo good. So happy birthday Chef-Tom, and Enjoy! Anonymousnoreply@blogger.com0tag:blogger.com,1999:blog-1970526523475292211.post-85251594541393596282014-04-03T16:32:00.001-04:002014-04-03T16:32:19.183-04:00Greek Yogurt & Garlic Salad DressingSorry, no photo for this one folks. It was so good we ate it all before we even thought about the camera! You're going to love it, too, and it's so easy to make. And it's so good for you! Enjoy.<br />
<br />
Ingredients<br />
2 large garlic cloves, smashed & minced<br />
1/4 cup finely minced onions<br />
2 tbl. olive oil<br />
1 tsp. ground black pepper<br />
1 cup plain Greek yogurt<br />
3 tbl. lite mayonnaise<br />
<br />
Directions<br />
<ul>
<li>In a small frying pan, heat the olive oil over medium then add the onions and garlic</li>
<li>Reduce heat to medium-low and saute until the onion and garlic just start to brown</li>
<li>Add the black pepper and continue stirring and cooking about another minute</li>
<li>Remove from heat and allow to cool</li>
<li>After completely cooled, add the Greek yogurt and mayonnaise</li>
<li>Stir until well combined, then refrigerate until ready to use</li>
</ul>
Anonymousnoreply@blogger.com0tag:blogger.com,1999:blog-1970526523475292211.post-28274672441858800892014-03-24T17:29:00.001-04:002015-11-19T16:51:50.540-05:00Campground CookingWent camping this weekend at <a href="http://www.floridastateparks.org/littletalbotisland/default.cfm" target="_blank">Little Talbot Island State Park</a> near Jacksonville, FL. If you ever get a chance to go there, do it! It's a beautiful little campground with lots to do; fishing, hiking, kayaking, biking, or just lying on 5 miles of uncrowded, pristine white beaches. We had a great time.<br />
<br />
This trip grandson Dylan got the honor of making Grandpa-Chef Tom's <a href="http://threeheadedchef.blogspot.com/2013/03/egg-rolls.html" target="_blank">Famous Eggrolls</a>! He got to wrap up his own eggrolls, then fry them (under close supervision of the Chef), choose his dipping sauces, and share the finished product with his dad, Terry. They came out perfect! If you haven't tried these eggrolls yet, you're really missing out. So simple a child can do it! :-) Enjoy.<br />
<br />
<a href="http://threeheadedchef.blogspot.com/2013/03/egg-rolls.html" target="_blank">Chinese Eggrolls</a><br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNuX_wqxWzwsdCr-M9ERXvOh53CYKWAWsnxGuNp_J3oJ9GdOBNCazf-ncn_kkRviCI6B2Vfw2rUX8o_P-ZyxOjYHPs-BiiYOJMimuDgEgeGkLw0Ed_zpI5PaxJjKOTsxTGKkSrKCz3F0gH/s1600/dylan.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNuX_wqxWzwsdCr-M9ERXvOh53CYKWAWsnxGuNp_J3oJ9GdOBNCazf-ncn_kkRviCI6B2Vfw2rUX8o_P-ZyxOjYHPs-BiiYOJMimuDgEgeGkLw0Ed_zpI5PaxJjKOTsxTGKkSrKCz3F0gH/s400/dylan.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Dylan making Chinese Eggrolls. Yum!</td></tr>
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<br />Anonymousnoreply@blogger.com0tag:blogger.com,1999:blog-1970526523475292211.post-82501074180057271862014-03-11T16:14:00.000-04:002016-07-06T10:08:38.046-04:00Wild Rice Cornbread Stuffing (lower calorie)<!--[if gte mso 9]><xml>
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<div class="MsoNormal">
This week marks the one-year anniversary for the
<a href="http://threeheadedchef.blogspot.com/p/blog-page.html" target="_blank">Three-Headed Chef: Dinner After Midnight!</a><span style="mso-spacerun: yes;">
</span>Thanks for all the support, comments and suggestions.<span style="mso-spacerun: yes;"> </span>In honor of our anniversary, let’s get
wild!<span style="mso-spacerun: yes;"> </span>Wild Rice Cornbread Stuffing, that
is.<span style="mso-spacerun: yes;"> </span>Serves about 10.<span style="mso-spacerun: yes;"> </span>This one is a lower calorie version, so don’t
feel guilty about it.<span style="mso-spacerun: yes;"> </span>Just enjoy!</div>
<div class="MsoNormal">
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<div class="MsoNormal">
<b style="mso-bidi-font-weight: normal;">Ingredients for
Cornbread</b></div>
<div class="MsoNormal">
2 cups yellow corn meal</div>
<div class="MsoNormal">
2 ½ tsp. baking powder</div>
<div class="MsoNormal">
½ tsp. baking soda</div>
<div class="MsoNormal">
½ tsp. salt</div>
<div class="MsoNormal">
1 ¾ cups low-fat buttermilk</div>
<div class="MsoNormal">
2 eggs, lightly whisked</div>
<div class="MsoNormal">
2 tbl. canola oil</div>
<div class="MsoNormal">
cooking spray</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b style="mso-bidi-font-weight: normal;">Ingredients for
Stuffing</b></div>
<div class="MsoNormal">
½ cup wild rice (before cooking)</div>
<div class="MsoNormal">
cooking spray</div>
<div class="MsoNormal">
4 tbl. margarine or butter</div>
<div class="MsoNormal">
2 cups sliced mushrooms</div>
<div class="MsoNormal">
2 cups chopped celery</div>
<div class="MsoNormal">
½ cups chopped onion</div>
<div class="MsoNormal">
4 slices white bread, torn into small pieces</div>
<div class="MsoNormal">
2 cups low-sodium chicken broth (or less if you like it
drier - sub vegetable broth for a vegetarian version)</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
2 tsp. poultry seasoning</div>
<div class="MsoNormal">
1 tbl. rubbed sage</div>
<div class="MsoNormal">
½ tsp. salt</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b style="mso-bidi-font-weight: normal;">Directions for
Cornbread</b></div>
<div class="MsoNormal" style="margin-left: .25in; mso-list: l1 level1 lfo1; tab-stops: list .25in; text-indent: -.25in;">
<span style="font-family: "symbol"; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";">
</span></span></span>Mix cornmeal, baking powder, baking soda and
salt together in a large bowl</div>
<div class="MsoNormal" style="margin-left: .25in; mso-list: l1 level1 lfo1; tab-stops: list .25in; text-indent: -.25in;">
<span style="font-family: "symbol"; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";">
</span></span></span>Make a well in the center of the mixture and add
buttermilk, eggs, and oil</div>
<div class="MsoNormal" style="margin-left: .25in; mso-list: l1 level1 lfo1; tab-stops: list .25in; text-indent: -.25in;">
<span style="font-family: "symbol"; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";">
</span></span></span>Stir together until moist and well mixed</div>
<div class="MsoNormal" style="margin-left: .25in; mso-list: l1 level1 lfo1; tab-stops: list .25in; text-indent: -.25in;">
<span style="font-family: "symbol"; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";">
</span></span></span>Pour batter into a greased 9” cast iron skillet
(we use non-fat cooking spray to grease)</div>
<div class="MsoNormal" style="margin-left: .25in; mso-list: l1 level1 lfo1; tab-stops: list .25in; text-indent: -.25in;">
<span style="font-family: "symbol"; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";">
</span></span></span>Bake at 450° for 20 to 25 minutes, until just
golden brown</div>
<div class="MsoNormal" style="margin-left: .25in; mso-list: l1 level1 lfo1; tab-stops: list .25in; text-indent: -.25in;">
<span style="font-family: "symbol"; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";">
</span></span></span>Remove from oven and allow to cool completely on
a wire rack</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Directions for Stuffing</div>
<div class="MsoNormal" style="margin-left: .25in; mso-list: l0 level1 lfo2; tab-stops: list .25in; text-indent: -.25in;">
<span style="font-family: "symbol"; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";">
</span></span></span>Cook wild rice as directed on package, then
allow to cool</div>
<div class="MsoNormal" style="margin-left: .25in; mso-list: l0 level1 lfo2; tab-stops: list .25in; text-indent: -.25in;">
<span style="font-family: "symbol"; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";">
</span></span></span>Coat a large non-stick skillet with cooking
spray</div>
<div class="MsoNormal" style="margin-left: .25in; mso-list: l0 level1 lfo2; tab-stops: list .25in; text-indent: -.25in;">
<span style="font-family: "symbol"; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";">
</span></span></span>Add the butter or margarine and heat over medium
heat</div>
<div class="MsoNormal" style="margin-left: .25in; mso-list: l0 level1 lfo2; tab-stops: list .25in; text-indent: -.25in;">
<span style="font-family: "symbol"; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";">
</span></span></span>Add celery, mushrooms, and onions:<span style="mso-spacerun: yes;"> </span>cook 5 minutes until tender, then allow to
cool slightly</div>
<div class="MsoNormal" style="margin-left: .25in; mso-list: l0 level1 lfo2; tab-stops: list .25in; text-indent: -.25in;">
<span style="font-family: "symbol"; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";">
</span></span></span>In a large bowl, crumble the cornbread and add
the white bread pieces,then mix in the broth.</div>
<div class="MsoNormal" style="margin-left: .25in; mso-list: l0 level1 lfo2; tab-stops: list .25in; text-indent: -.25in;">
<span style="font-family: "symbol"; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";">
</span></span></span>To the bowl add the sautéed vegetables, wild
rice and seasoning and mix well</div>
<div class="MsoNormal" style="margin-left: .25in; mso-list: l0 level1 lfo2; tab-stops: list .25in; text-indent: -.25in;">
<span style="font-family: "symbol"; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";">
</span></span></span>Spoon into a 2”x9”x13” baking dish coated with
cooking spray</div>
<div class="MsoNormal" style="margin-left: .25in; mso-list: l0 level1 lfo2; tab-stops: list .25in; text-indent: -.25in;">
<span style="font-family: "symbol"; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";">
</span></span></span>Bake at 325° for 45 minutes to an hour</div>
Anonymousnoreply@blogger.com0tag:blogger.com,1999:blog-1970526523475292211.post-31418007596680132232014-02-26T10:32:00.002-05:002015-11-19T16:56:00.838-05:00Kale-Quinoa Salad<!--[if gte mso 9]><xml>
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<div class="MsoNormal">
<span class="hascaption">A friend of ours brought this salad
to a party and we just fell in love with it (thanks Bob and Cathy
Murphy!!)<span style="mso-spacerun: yes;"> </span>I’m told the original recipe
came from </span><span class="null">Mary Caraher from Elkins, West Virginia
(so hats off to Mary, too!)<span style="mso-spacerun: yes;"> </span>Anyway, </span><span class="hascaption">I came home from the party the next day craving this
salad.<span style="mso-spacerun: yes;"> </span>Seriously, I never crave salad,
but there was just something so special about this one.<span style="mso-spacerun: yes;"> </span>I can’t describe it to you.<span style="mso-spacerun: yes;"> </span>You’re just going to have to try it. </span><b style="mso-bidi-font-weight: normal;"><span style="mso-spacerun: yes;"> </span></b>Quinoa
(pronounced <span class="ipanopopups"><a href="http://en.wikipedia.org/wiki/Help:IPA_for_English#Key" title="Help:IPA for English">ˈ</a><span style="color: black;"><a href="http://en.wikipedia.org/wiki/Help:IPA_for_English#Key" title="Help:IPA for English"><span style="color: black;">k</span></a><a href="http://en.wikipedia.org/wiki/Help:IPA_for_English#Key" title="Help:IPA for English"><span style="color: black;">iː</span></a><a href="http://en.wikipedia.org/wiki/Help:IPA_for_English#Key" title="Help:IPA for English"><span style="color: black;">n</span></a><a href="http://en.wikipedia.org/wiki/Help:IPA_for_English#Key" title="Help:IPA for English"><span style="color: black;">w</span></a>ɑ’</span>)
is a grain seed in the grass family.<span style="mso-spacerun: yes;">
</span>It’s high in protein and gluten-free, and has kind of a nutty flavor.<span style="mso-spacerun: yes;"> </span>You can usually find it near the rice section of your grocery store. Kale is super high in beta carotene, vitamins
K & C and calcium.<span style="mso-spacerun: yes;"> </span>Garbanzo Beans
(Chickpeas) are an exellent source of fiber, iron and protein.<span style="mso-spacerun: yes;"> </span>You just can’t go wrong with this salad!<span style="mso-spacerun: yes;"> </span>If we eat enough, we might live forever! </span><span class="ipanopopups"><span style="font-family: "wingdings"; mso-ascii-font-family: "Times New Roman"; mso-char-type: symbol; mso-hansi-font-family: "Times New Roman"; mso-symbol-font-family: Wingdings;"><span style="mso-char-type: symbol; mso-symbol-font-family: Wingdings;">J</span></span> <span style="mso-spacerun: yes;"> </span>At the very
least you’ll love the taste and your body will thank you for it.<span style="mso-spacerun: yes;"> </span>But I must warn you . . . it’s
addictive!<span style="mso-spacerun: yes;"> </span>Enjoy!</span></div>
<div class="MsoNormal">
<br /></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4OWews2Ea7YQRlaTbd7L9GSCCICiSwe1KLidUKClWenkUutibQ9Eb5KrzV2jftEu-E6TfQ5Q4YF_mt_IYkzBtdCPojh7NJ0xaGy98ucs-NKWCxsuA7c-ktzJx_rbjWVJxPqxRSWga_TXC/s1600/kalequinoa.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4OWews2Ea7YQRlaTbd7L9GSCCICiSwe1KLidUKClWenkUutibQ9Eb5KrzV2jftEu-E6TfQ5Q4YF_mt_IYkzBtdCPojh7NJ0xaGy98ucs-NKWCxsuA7c-ktzJx_rbjWVJxPqxRSWga_TXC/s400/kalequinoa.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Kale-Quinoa Salad</td></tr>
</tbody></table>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div align="center" class="MsoNormal" style="text-align: center;">
<span class="ipanopopups"> </span><b style="mso-bidi-font-weight: normal;"> </b></div>
<div class="MsoNormal">
<b style="mso-bidi-font-weight: normal;">Ingredients</b><br />
1 cup <span class="hascaption">Quinoa, well rinsed and drained </span></div>
<div class="MsoNormal">
<span class="textexposedshow">1 can garbanzo beans, drained
and rinsed</span><br />
1 tbl olive oil</div>
<div class="MsoNormal">
<span class="textexposedshow">1 tbl cumin</span><span class="hascaption"></span></div>
<div class="MsoNormal">
<span class="hascaption">3/4 of a large bag of Kale, stems
removed coarsely chopped</span><br />
<span class="textexposedshow">1 cup chopped pecans or walnuts</span><br />
<span class="textexposedshow">1 cup currants, raisins or craisins (we used
craisins)</span><br />
<span class="textexposedshow">1 cup crumbled feta or blue cheese</span><br />
<span class="textexposedshow">½ cup fresh parsley, finely chopped</span></div>
<div class="MsoNormal">
<span class="textexposedshow">1 cup finely chopped red onion</span> (optional - we added this to the original recipe)<br />
<br />
<span class="textexposedshow"><b style="mso-bidi-font-weight: normal;">Dressing</b></span><b style="mso-bidi-font-weight: normal;"><br />
</b><span class="textexposedshow">4 tbl olive oil</span><br />
<span class="textexposedshow">3 tbl lemon juice </span><br />
<span class="textexposedshow">2 tsp Dijon or spicy brown mustard</span><br />
<span class="textexposedshow">2 cloves garlic, crushed and minced (to a paste)</span><br />
<span class="textexposedshow">½ tsp sea salt</span><br />
<span class="textexposedshow">1 tsp ground black pepper</span><br />
<br />
<b style="mso-bidi-font-weight: normal;">Directions</b></div>
<ul style="margin-top: 0in;" type="disc">
<li class="MsoNormal" style="mso-list: l0 level1 lfo1; tab-stops: list .5in;">Prepare
the Quinoa as directed on the package, then allow to completely cool</li>
<li class="MsoNormal" style="mso-list: l0 level1 lfo1; tab-stops: list .5in;"><span class="textexposedshow">Saute the garbanzo beans in olive oil for a few
minutes and sprinkle cumin over as you sauté </span></li>
<li class="MsoNormal" style="mso-list: l0 level1 lfo1; tab-stops: list .5in;"><span class="textexposedshow">Remove garbanzo beans from heat and allow to cool
completely</span></li>
<li class="MsoNormal" style="mso-list: l0 level1 lfo1; tab-stops: list .5in;"><span class="textexposedshow">Combine the Kale, pecans, craisins, feta cheese,
parsley and red onion in a large bowl</span></li>
<li class="MsoNormal" style="mso-list: l0 level1 lfo1; tab-stops: list .5in;"><span class="textexposedshow">Add the cooled Quinoa and garbanzo beans (with pan
drippings) and toss well</span></li>
<li class="MsoNormal" style="mso-list: l0 level1 lfo1; tab-stops: list .5in;"><span class="textexposedshow">Whisk together all the dressing ingredients and pour
over the salad - mixing in well</span></li>
<li class="MsoNormal" style="mso-list: l0 level1 lfo1; tab-stops: list .5in;"><span class="textexposedshow">Let sit for about ½ an hour before serving (or can
be made ahead of time)</span></li>
</ul>
Anonymousnoreply@blogger.com0tag:blogger.com,1999:blog-1970526523475292211.post-57368441596223582252014-02-07T09:55:00.000-05:002015-11-19T16:57:18.638-05:00Beef Brisket<!--[if gte mso 9]><xml>
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<br />
<div class="MsoNormal" style="text-align: left;">
This turned out so
well we just had to share it.<span style="mso-spacerun: yes;"> </span>It would also
work well with a pork roast.<span style="mso-spacerun: yes;"> </span>And the
leftovers made great Cheese-Steak Subs (receipt for that to follow one of these
days!)<span style="mso-spacerun: yes;"> Thanks, Daniel, for the gift of Brisket!! </span>Serves a whole bunch of people . .
.<span style="mso-spacerun: yes;"> </span>enjoy!</div>
<div class="MsoNormal" style="text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div align="center" class="MsoNormal" style="text-align: center;">
<br /></div>
<div class="MsoNormal">
<b style="mso-bidi-font-weight: normal;">Ingredients</b></div>
<div class="MsoNormal">
a 6 to 7 lb. beef brisket</div>
<div class="MsoNormal">
salt & pepper to taste</div>
<div class="MsoNormal">
2 large onions, thinly sliced</div>
<div class="MsoNormal">
1 medium bell pepper, chopped</div>
<div class="MsoNormal">
¼ lb. mushrooms, thinly sliced</div>
<div class="MsoNormal">
8 garlic cloves, thinly sliced</div>
<div class="MsoNormal">
1 tbl. fresh thyme</div>
<div class="MsoNormal">
1 tbl.<span style="mso-spacerun: yes;"> </span>dried
rosemary, crumbled</div>
<div class="MsoNormal">
2 tbl. vegetable oil</div>
<div class="MsoNormal">
1 stick of butter</div>
<div class="MsoNormal">
½ cup flour</div>
<div class="MsoNormal">
1 cup beer</div>
<div class="MsoNormal">
1/3 cup red wine</div>
<div class="MsoNormal">
4 cups beef broth (we use the low-sodium)</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b style="mso-bidi-font-weight: normal;">Directions</b></div>
<ul style="margin-top: 0in;" type="disc">
<li class="MsoNormal" style="mso-list: l0 level1 lfo1; tab-stops: list .5in;">Season
the brisket with salt & pepper (to taste) and let sit out at room
temperature for 30 minutes</li>
<li class="MsoNormal" style="mso-list: l0 level1 lfo1; tab-stops: list .5in;">In a
large bowl, combine the onion, bell pepper, mushrooms, garlic, thyme and
rosemary</li>
<li class="MsoNormal" style="mso-list: l0 level1 lfo1; tab-stops: list .5in;">In a
large Dutch oven, heat the vegetable oil over medium high heat</li>
<li class="MsoNormal" style="mso-list: l0 level1 lfo1; tab-stops: list .5in;">Add
the brisket and lightly brown on all sides</li>
<li class="MsoNormal" style="mso-list: l0 level1 lfo1; tab-stops: list .5in;">Remove
brisket to a plate</li>
<li class="MsoNormal" style="mso-list: l0 level1 lfo1; tab-stops: list .5in;">Add
the butter to the Dutch oven and melt.<span style="mso-spacerun: yes;">
</span>Add in the flour to make a dark roux and continue cooking about 10
minutes, stirring constantly with a whisk.</li>
<li class="MsoNormal" style="mso-list: l0 level1 lfo1; tab-stops: list .5in;">Add
the onion mixture and continue cooking and stirring another 5 minutes</li>
<li class="MsoNormal" style="mso-list: l0 level1 lfo1; tab-stops: list .5in;">Add
the beef broth and bring to a simmer</li>
<li class="MsoNormal" style="mso-list: l0 level1 lfo1; tab-stops: list .5in;">Return
the brisket to the Dutch oven and spoon the liquid over it</li>
<li class="MsoNormal" style="mso-list: l0 level1 lfo1; tab-stops: list .5in;">Cover
and simmer for 5 to 6 hours or until it’s so tender it almost falls apart
(every half hour or so you need to turn the brisket over and spoon more
liquid over it)</li>
<li class="MsoNormal" style="mso-list: l0 level1 lfo1; tab-stops: list .5in;">Slice
the brisket thinly and serve with your favorite side dishes (goes great
with potatoes or rice – make a gravy out of the leftover liquid!)</li>
</ul>
Anonymousnoreply@blogger.com2tag:blogger.com,1999:blog-1970526523475292211.post-76457662760295341132014-01-31T12:59:00.001-05:002015-11-19T16:58:30.192-05:00Superbowl Favorite - Clam Dip!OK, this one was worth a re-post as it's absolutely our favorite dip to make for Superbowl parties! And it's easy to make. It really goes best with Fritos dippers, but being a little more health-conscious we usually use the Baked Ruffles for dipping. Use the 1/3 less fat cream cheese, and you don't even have to feel guilty about eating it! Now bring on the Superbowl commercials! Enjoy.<br />
<a href="http://threeheadedchef.blogspot.com/2013/08/clam-dip.html" target="_blank"><br /></a>
<br />
<div style="text-align: center;">
<b><a href="http://threeheadedchef.blogspot.com/2013/08/clam-dip.html" target="_blank">CLAM DIP RECIPE</a></b></div>
<div style="text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdjg4aMo-sKG43ZRvE6sQEW2hchT4gfOxMMqGAW_GID70L8UxxGu1qoyYvqVbzsY10JOJ0KcxMOXZuBIApv0bYlcWJShoqo9Dc-fNtSc4M7XSSQ2_h_61BRr0Zdz4651tvx0LXno05PggQ/s1600/clamdip.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdjg4aMo-sKG43ZRvE6sQEW2hchT4gfOxMMqGAW_GID70L8UxxGu1qoyYvqVbzsY10JOJ0KcxMOXZuBIApv0bYlcWJShoqo9Dc-fNtSc4M7XSSQ2_h_61BRr0Zdz4651tvx0LXno05PggQ/s400/clamdip.jpg" width="400" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div style="text-align: center;">
<br /></div>
Anonymousnoreply@blogger.com0tag:blogger.com,1999:blog-1970526523475292211.post-30446670688126767372014-01-26T13:50:00.003-05:002015-11-19T17:00:21.252-05:00Salsa Verde<!--[if gte mso 9]><xml>
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<br />
<div class="MsoNormal">
As promised, here is the receipt for home-made Tomatillo
Salsa Verde.<span style="mso-spacerun: yes;"> </span>I goes great on the
low-calorie <a href="http://threeheadedchef.blogspot.com/2014/01/low-cal-chicken-enchiladas.html" target="_blank">Chicken Enchiladas</a>!<span style="mso-spacerun: yes;"> </span>They
were a real winner, but always better with homemade sauce.</div>
<div align="center" class="MsoNormal" style="text-align: center;">
<br /></div>
<div class="MsoNormal">
<b style="mso-bidi-font-weight: normal;">Ingredients</b></div>
<div class="MsoNormal">
1 lb. tomatillos, husks removed</div>
<div class="MsoNormal">
½ cup onion, finely chopped</div>
<div class="MsoNormal">
1 tsp. fresh garlic, minced</div>
<div class="MsoNormal">
1 serrano style chili pepper, minced</div>
<div class="MsoNormal">
2 tbls. fresh cilantro, chopped</div>
<div class="MsoNormal">
1 tbl. fresh oregano, chopped</div>
<div class="MsoNormal">
½ tsp. ground cumin</div>
<div class="MsoNormal">
1 ½ tsp. sea salt (to taste)</div>
<div class="MsoNormal">
2 cups of water</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b style="mso-bidi-font-weight: normal;">Directions</b></div>
<div class="MsoNormal" style="margin-left: .25in; mso-list: l0 level1 lfo1; tab-stops: list .25in; text-indent: -.25in;">
<span style="font-family: "symbol"; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";">
</span></span></span>In a saucepan, combine the tomatillos, onion,
garlic and Serrano pepper and combine</div>
<div class="MsoNormal" style="margin-left: .25in; mso-list: l0 level1 lfo1; tab-stops: list .25in; text-indent: -.25in;">
<span style="font-family: "symbol"; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";">
</span></span></span>Add the cilantro, oregano, cumin and salt – mix
again</div>
<div class="MsoNormal" style="margin-left: .25in; mso-list: l0 level1 lfo1; tab-stops: list .25in; text-indent: -.25in;">
<span style="font-family: "symbol"; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";">
</span></span></span>Add the water, bring to a boil over high heat,
then reduce to medium-low heat</div>
<div class="MsoNormal" style="margin-left: .25in; mso-list: l0 level1 lfo1; tab-stops: list .25in; text-indent: -.25in;">
<span style="font-family: "symbol"; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";">
</span></span></span>Simmer until the tomatillos are soft, about 10
to 15 minutes</div>
<div class="MsoNormal" style="margin-left: .25in; mso-list: l0 level1 lfo1; tab-stops: list .25in; text-indent: -.25in;">
<span style="font-family: "symbol"; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";">
</span></span></span>Puree the mixture in a blender until smooth (you
might have to do this in several batches)</div>
<div class="MsoNormal" style="margin-left: .25in; mso-list: l0 level1 lfo1; tab-stops: list .25in; text-indent: -.25in;">
<span style="font-family: "symbol"; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";">
</span></span></span>Serve as a sauce over <a href="http://threeheadedchef.blogspot.com/2014/01/low-cal-chicken-enchiladas.html" target="_blank">Enchiladas</a> or any favorite
Mexican recipe.<span style="mso-spacerun: yes;"> </span>Enjoy!</div>
Anonymousnoreply@blogger.com0tag:blogger.com,1999:blog-1970526523475292211.post-45763721748048823072014-01-13T13:26:00.001-05:002015-11-19T17:02:23.344-05:00Low-Cal Chicken Enchiladas<!--[if gte mso 9]><xml>
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<br />
<div align="center" class="MsoNormal" style="text-align: center;">
As promised, here’s
the first low-cal recipe for everyone’s New Year diet.<span style="mso-spacerun: yes;"> </span>I had my doubts about this one but it came out fabulous!<span style="mso-spacerun: yes;"> </span>You really
can’t even tell it’s a lower calorie version.<span style="mso-spacerun: yes;">
</span>Serves about 6.</div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-mkJ7MVFSBwHGKlV1ayJr8jIPacr38bBnBiHJr3kKd2aW3JwnkxkFHYGEkY4KYRBCz1O-ndSnIZ5ka-Bw-vlkdbqbdSV_uS5wUigL4n9lCm604eduNcQtcCliALzLLiAuQBrrnplTfYQX/s1600/DSCN2191.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-mkJ7MVFSBwHGKlV1ayJr8jIPacr38bBnBiHJr3kKd2aW3JwnkxkFHYGEkY4KYRBCz1O-ndSnIZ5ka-Bw-vlkdbqbdSV_uS5wUigL4n9lCm604eduNcQtcCliALzLLiAuQBrrnplTfYQX/s400/DSCN2191.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Low-Fat Chicken Enchiladas . . . you'll never notice it's low-calorie!</td></tr>
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<b style="mso-bidi-font-weight: normal;">Ingredients</b></div>
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4 cups cold water </div>
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2 cups fat-free, low-sodium chicken broth<span style="mso-spacerun: yes;"> </span></div>
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1 tablespoon whole black peppercorns </div>
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5 garlic cloves, crushed </div>
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2 (6-ounce) skinless, boneless chicken breast halves </div>
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1 celery stalk, coarsely chopped </div>
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1 large carrot, peeled and cut into ½ -inch pieces </div>
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1 jalapeño pepper, halved<span style="mso-spacerun: yes;">
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½<span style="mso-spacerun: yes;"> </span>medium onion, cut
into wedges </div>
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1/3 cup chopped onion</div>
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<a href="http://threeheadedchef.blogspot.com/2014/01/salsa-verde.html" target="_blank">Salsa Verde (see blog for recipe</a>, or you can use one 7 oz. can of salsa verde)</div>
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¼<span style="mso-spacerun: yes;"> </span>cup half-and-half
cream </div>
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1 cup chopped seeded tomato<span style="mso-spacerun: yes;">
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¼<span style="mso-spacerun: yes;"> </span>cup chopped fresh
cilantro </div>
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¼ teaspoon kosher salt </div>
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½<span style="mso-spacerun: yes;"> </span>teaspoon ground
cumin </div>
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¼<span style="mso-spacerun: yes;"> </span>teaspoon ground red
pepper </div>
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4 ounces low-fat cream cheese, softened </div>
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12 (6-inch) corn tortillas </div>
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Cooking spray </div>
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¼ cup sharp cheddar cheese, shredded</div>
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¼ cup monterey
jack, shredded</div>
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<b style="mso-bidi-font-weight: normal;">Directions</b></div>
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</span></span></span>In a saucepan, combine the water, chicken broth,
peppercorns, garlic, chicken, celery, carrot, jalapeno, onion wedges and
chopped onions</div>
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</span></span></span>Bring to a simmer and cook about 20 minutes
until chicken is done</div>
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</span></span></span>Remove chicken with slotted spoon, allow to
cool, then shred and set aside for later</div>
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</span></span></span>Sieve cooking liquid over a bowl, and pour the
liquid back into the saucepan</div>
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</span></span></span>Add the salsa verde to the liquid and bring to a
boil over medium heat</div>
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</span></span></span>Cook until reduced to about ½ cup of liquid
(about an hour)</div>
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</span></span></span>Reduce heat to low and stir in the half-and-half</div>
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</span></span></span>Preheat the oven to 400°</div>
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</span></span></span>Place the chicken in a medium bowl and add the
tomato, cilantro, salt, cumin, red pepper, and cream cheese, and mix well</div>
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</span></span></span>Dip each corn tortilla into the sauce mixture in
the saucepan for about 10 seconds, then fill each with about 1/3 cup of the
chicken mixture and roll up</div>
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</span></span></span>Place the filled tortillas, seam-side-down, in a
baking dish coated with non-fat cooking spray</div>
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</span></span></span>Spoon the sauce over the tortillas, and top with
the cheddar and Monterey
jack cheeses</div>
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</span></span></span>Bake at 400° for about 20 minutes, or until
lightly browned</div>
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</span></span></span>Top with lettuce, sour cream and some diced
tomatoes<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvj12RwxJk0PPUIt8ETMgo5_p5jiUAgUzCoOMJLPrB7Am7wB0PAywQQ42aqJ5tXLb_NV11s7IS49s1uqfFvLae3ELKkdxpto_Fr1DTPDHve9VVS2Ny3XkgtZSwN2Zs2eg1FTd3ehrGmu6b/s1600/onaplate.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvj12RwxJk0PPUIt8ETMgo5_p5jiUAgUzCoOMJLPrB7Am7wB0PAywQQ42aqJ5tXLb_NV11s7IS49s1uqfFvLae3ELKkdxpto_Fr1DTPDHve9VVS2Ny3XkgtZSwN2Zs2eg1FTd3ehrGmu6b/s400/onaplate.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Enjoy!</td></tr>
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Anonymousnoreply@blogger.com0tag:blogger.com,1999:blog-1970526523475292211.post-69872857551751804152014-01-06T13:10:00.002-05:002015-11-19T17:02:53.970-05:00New Year . . .the Party's Over!OK, so the holidays are officially over now (well, except for watching the National Championship college football game tonight, and the Superbowl in February :-). But they are mostly over. The Three Headed Chef is diving head-first back into low-calorie, low-fat meals starting tomorrow. Look for some of the best diet food recipes you've ever had here soon. We each lost 25 pounds the last time we did this (in only 3 months, too), without starving or feeling hungry, and without any added exercise. Come on, it's time to get fit with the Three Headed Chef!<br />
<br />
Here are links to a few of of our favorite low-cal recipes we posted last year:<br />
<br />
<a href="http://threeheadedchef.blogspot.com/2013/06/chicken-potato-croquettes.html" target="_blank">Chicken-Potato Croquettes </a><br />
<a href="http://threeheadedchef.blogspot.com/2013/04/cabbage-soup-with-home-made-broth.html" target="_blank">Cabbage Soup</a><br />
<a href="http://threeheadedchef.blogspot.com/2013/05/cabbage-rolls.html" target="_blank">Cabbage Rolls</a><br />
<a href="http://threeheadedchef.blogspot.com/2013/05/spinach-cheese-lasagna-roll-ups.html" target="_blank">Lasagna Roll-Ups</a><br />
<a href="http://threeheadedchef.blogspot.com/2013/06/cheesy-scalloped-potatoes.html" target="_blank">Scalloped Potatoes </a><br />
<a href="http://threeheadedchef.blogspot.com/2013/09/grilled-chicken-wraps.html" target="_blank">Grilled Chicken Wraps</a><br />
<br />
(PS . . . GO NOLES!)Anonymousnoreply@blogger.com0tag:blogger.com,1999:blog-1970526523475292211.post-12227418134874382002013-12-26T12:27:00.001-05:002015-11-19T17:04:38.832-05:00Christmas Present!Check out the new Three Headed Chef aprons we got for Christmas! Thanks, my Secret Santa! Now we look professional!<br />
<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgX8ZKVNWAvyQCxsDKXK4qfz5TK9m4xiOja0jnrUWboW4JujZoZQuhvuQCIbw1FHUL0K4C8W3-iigcDfRN5P1Vjawp5KJNxsBS375QOUUbCWsknAithXgb2DgY7DTLtme76ZX9t6KAj8pav/s1600/aprons.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgX8ZKVNWAvyQCxsDKXK4qfz5TK9m4xiOja0jnrUWboW4JujZoZQuhvuQCIbw1FHUL0K4C8W3-iigcDfRN5P1Vjawp5KJNxsBS375QOUUbCWsknAithXgb2DgY7DTLtme76ZX9t6KAj8pav/s400/aprons.jpg" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">New aprons!</td></tr>
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<br />Anonymousnoreply@blogger.com0