tag:blogger.com,1999:blog-26536890266958803182024-03-14T13:42:55.585-05:00Man, That Stuff Is Good!Serving up simple Southern recipes for beginner and seasoned cooks since 2012Denise Grishamhttp://www.blogger.com/profile/14381868419634009617noreply@blogger.comBlogger613125tag:blogger.com,1999:blog-2653689026695880318.post-33469491652575778182024-01-23T07:59:00.000-06:002024-02-12T07:40:00.407-06:00Baked Pork Belly<p></p><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggLp5nWVjEvqcnMPsokvefCr8zvkDCiKGqLGKZ7IvKwXp_jYmgN3PfNfAwFs9b19_Ha196eJtiXqKmAJELm8QkWEgPrZRCKD8aibB6TqLOeN8Ymec8EN6mseYBXoJpTsuVLoRJEn5MS8w3ioR0GamGExD4hsTmBIfSNk4COBLOU0FwwCcPiVSmVO17Yg/s2880/MTSIG_PORK%20BELLY%201.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2160" data-original-width="2880" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggLp5nWVjEvqcnMPsokvefCr8zvkDCiKGqLGKZ7IvKwXp_jYmgN3PfNfAwFs9b19_Ha196eJtiXqKmAJELm8QkWEgPrZRCKD8aibB6TqLOeN8Ymec8EN6mseYBXoJpTsuVLoRJEn5MS8w3ioR0GamGExD4hsTmBIfSNk4COBLOU0FwwCcPiVSmVO17Yg/w640-h480/MTSIG_PORK%20BELLY%201.jpg" title="White plate with pork belly strips" width="640" /></a></div></div><div class="separator" style="clear: both; text-align: left;">New Year's Day feast looked slightly different this year. For years Andy and I would get up and put on <a href="https://manthatstuffisgood.blogspot.com/2014/01/new-years-day-black-eyed-peas.html" target="_blank">black-eyed peas</a> and <a href="https://manthatstuffisgood.blogspot.com/2013/12/new-years-day-hog-jowl.html" target="_blank">cook some hog jowl</a> to eat with breakfast. Shortly after that, we would start cooking all the traditional foods folks in the South swear by for good health and prosperity for the upcoming year. Normally we would fix some variation of cabbage or any other green vegetable (for folding money), cornbread, and the peas along with more hog jowl.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">This year I changed it up a bit. After consolidating three deep freezers into one; I realized I had several packs of pork belly, so that covered the pork option. I roasted fresh <a href="https://manthatstuffisgood.blogspot.com/2016/08/roasted-frozen-brussels-sprouts.html" target="_blank">Brussels Sprouts</a> with bacon and onion; cooked up a pot of black-eyed peas after soaking them the night before, and made a skillet of Mexican corn bread. After what I have been through in 2023, here's hoping this meal brings me a kinder 2024.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Typically we would smoke or grill pork belly but baked is perfectly fine.<br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1D2t_wHAJXxZ9EuTfEeMPe4mlL-lQ_HOiO3BDj9Ix5RuDEqNLUTyJHV4-BLHdjDRN9J7PBI4fcGadsEApC72ybrWJjVy9fC7YjtZPpNb71zbLaa-esIYneBcfVrMnmKK5JG-dWyzhrqSiP_ola-Otas0bc8-1Nljnx1qbT_z2HDyF0Gtd2Xwmz7OFwg/s2880/MTSIG_PORK%20BELLY%202.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2160" data-original-width="2880" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1D2t_wHAJXxZ9EuTfEeMPe4mlL-lQ_HOiO3BDj9Ix5RuDEqNLUTyJHV4-BLHdjDRN9J7PBI4fcGadsEApC72ybrWJjVy9fC7YjtZPpNb71zbLaa-esIYneBcfVrMnmKK5JG-dWyzhrqSiP_ola-Otas0bc8-1Nljnx1qbT_z2HDyF0Gtd2Xwmz7OFwg/w640-h480/MTSIG_PORK%20BELLY%202.jpg" title="Seasoned pork belly strips on baking sheet rack" width="640" /></a></div></div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"></div></div><p></p><p></p><p>Preheat the oven to 350 degrees and line a baking sheet with aluminum or parchment paper. Lightly spray the rack. Season the pork belly with your favorite rub. I used Kinder's All Purpose Meat and Veggie rub. Andy always liked to season with salt and pepper. I want a little zing in my flavoring.</p><p>Place strips on rack and bake for 20 minutes. Turn and set time for another 20 minutes.<br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGArFXv5amogcCWeMAuKBz9bzc7TiNMgs5pDHf-yz7qhJ49Cf4mkQM3p40B3c_a0UV2UAt9KQJ6D3IQORCp_CZu7MK9qFpRPc5oMhyb7sSPVCtobbnmrNGMamP4w-Gd8KLJYiGaFlFIEb-hbzSuERayEJRcOUw7uzSvPNv4Q5IRXM8WIt2Qt-QRG0cSg/s2880/MTSIG_PORK%20BELLY%203.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2160" data-original-width="2880" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGArFXv5amogcCWeMAuKBz9bzc7TiNMgs5pDHf-yz7qhJ49Cf4mkQM3p40B3c_a0UV2UAt9KQJ6D3IQORCp_CZu7MK9qFpRPc5oMhyb7sSPVCtobbnmrNGMamP4w-Gd8KLJYiGaFlFIEb-hbzSuERayEJRcOUw7uzSvPNv4Q5IRXM8WIt2Qt-QRG0cSg/w640-h480/MTSIG_PORK%20BELLY%203.jpg" title="Partially baked pork belly strips on baking sheet rack" width="640" /></a></div><p></p><p>After a total of 40 minutes, the thermometer was showing just over 165 degrees so I pulled the pork belly and let the strips rest about 15 minutes before I sampled. Depending on the thickness of the pork belly, you may need to turn and bake longer.<br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj96e2mQomDU7m6ygj6rj8bbt1iNjQ6V7ot9VOqkIfCcZNRd0l8YY0_aUncmP3EAjhOYpKjs7we741OMskpLpDV7Fsiw1cH7rnp7r_TXvMr7b-IJN28-P7UUW36plLzB8xHLU1SWaZLUcoVu5sdBI1HHNe7vMPk5wBfRxELFqrjmzZfzI-8Di0lwLMjmg/s2853/MTSIG_PORK%20BELLY%204.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2160" data-original-width="2853" height="484" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj96e2mQomDU7m6ygj6rj8bbt1iNjQ6V7ot9VOqkIfCcZNRd0l8YY0_aUncmP3EAjhOYpKjs7we741OMskpLpDV7Fsiw1cH7rnp7r_TXvMr7b-IJN28-P7UUW36plLzB8xHLU1SWaZLUcoVu5sdBI1HHNe7vMPk5wBfRxELFqrjmzZfzI-8Di0lwLMjmg/w640-h484/MTSIG_PORK%20BELLY%204.jpg" title="White plate full of baked pork belly strips" width="640" /> </a></div><div class="separator" style="clear: both; text-align: center;">Like anything else in life...enjoy in moderation! <br /></div><p></p>Denise Grishamhttp://www.blogger.com/profile/14381868419634009617noreply@blogger.com0tag:blogger.com,1999:blog-2653689026695880318.post-42481408726983208112024-01-17T16:31:00.000-06:002024-01-17T16:31:58.984-06:00Smoked Octopus Appetizers<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh03ss63L3F119ZqoVCl66dRmBHSRnDsPch5-63mmJHZuPPUE8fHM351j9XohniIo0E5qvpSprsmytO38oqKQF3rfPdXgLP9g-2pSdyrJyquiorxT69pyVYrv7qj9my_eHGOmL_e_J5ZZI4Ar2zf5FFXk-VRqlrOg8sZrrx9t8_IsffbeFb2__4x3Vc4w/s2686/MTSIG_Smoked%20Octopus%20Appetizer1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2067" data-original-width="2686" height="492" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh03ss63L3F119ZqoVCl66dRmBHSRnDsPch5-63mmJHZuPPUE8fHM351j9XohniIo0E5qvpSprsmytO38oqKQF3rfPdXgLP9g-2pSdyrJyquiorxT69pyVYrv7qj9my_eHGOmL_e_J5ZZI4Ar2zf5FFXk-VRqlrOg8sZrrx9t8_IsffbeFb2__4x3Vc4w/w640-h492/MTSIG_Smoked%20Octopus%20Appetizer1.jpg" title="Smoked octopus, cocktail onions, roasted red pepper and green olive on skewer" width="640" /></a></div><p>OK. Before you snarl your nose at the name...Smoked Octopus Appetizers...close your eyes and take a bite. Surprised you, didn't I? My sister gifted me with an assortment of tinned seafoods and frankly, I had no idea of what to do with octopus. I knew my brother-in-law Don would eat it; I would at least try it, and everybody else would look at us like we were crazy. Well, they don't know what they missed by passing on this delicacy. I ate several and Don polished the plate for me.</p><p>Admittedly, when I opened the can, I was mmmm, not so sure about this. It was not a pretty sight and we do tend to eat with our eyes. I scoured the internet for ways to prepare and came up pretty empty. Add to a salad or soup were popular choices, but very limited (none that were appealing to me) regarding appetizers. Happy Foods Tube had a "Spanish Octopus Appetizer" recipe and I could imagine the flavors and used it to base mine by. </p><p>INGREDIENTS:</p><div style="text-align: left;">Smoked octopus (drained and rinsed)</div><div style="text-align: left;">Roasted red pepper strips</div><div style="text-align: left;">Mezzetta Italian Olive Antipasto (marinated with Chardonnay and herbs)</div><div style="text-align: left;">Mzezetta cocktail onions</div><div style="text-align: left;">Cocktail skewers<br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxR-l2McTxje1sL8UZfCXCEu-EGKykIW0d894ZhNw4Lr6iz00y1n7X5GZqRNWAEZEg_1WjIAwUTDH8EpTsCqY11Q_-1uOXjcvw9XUlvs00Ri1jSFO5oOdLGD4-3xvbqQ7yTJKUyPO2SN53Z-EGhDTla5ensvPHK8wt7Mho2CzMyvxS7ixBB3aTNEJhvw/s2619/MTSIG_Smoked%20Octopus%20Appetizer2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2031" data-original-width="2619" height="496" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxR-l2McTxje1sL8UZfCXCEu-EGKykIW0d894ZhNw4Lr6iz00y1n7X5GZqRNWAEZEg_1WjIAwUTDH8EpTsCqY11Q_-1uOXjcvw9XUlvs00Ri1jSFO5oOdLGD4-3xvbqQ7yTJKUyPO2SN53Z-EGhDTla5ensvPHK8wt7Mho2CzMyvxS7ixBB3aTNEJhvw/w640-h496/MTSIG_Smoked%20Octopus%20Appetizer2.jpg" title="Tin can of smoked octopus" width="640" /></a></div><p>Everything I have sampled from this company, including the octopus, has been amazing. I also made a <a href="https://manthatstuffisgood.blogspot.com/2021/06/smoked-salmon-dip-recipes.html" target="_blank">smoked salmon dip</a> with the Smoked White King Salmon Bellies which Don claimed to be one of the best he had eaten. (I just wish my sister would have sampled her gift!)<br /></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsz9JBKuw_X7MOUAzKl6qU5EHN8Ly1ulRrdKtu_xTzPrL6U0JrC5YItJaOqWhDfdWTNCfYBJDkgqFADUoSABOISs7XGAcd93famLdOu_hV3pE6jHZZQQNFR6xYsruO9vFG8tXNl_9LD0ekhsEfzPc49icD0Lcd7-pXh4jFTWjAuBnjBTZoJUEMfU3lvQ/s2543/MTSIG_Smoked%20Octopus%20Appetizer3.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2160" data-original-width="2543" height="544" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsz9JBKuw_X7MOUAzKl6qU5EHN8Ly1ulRrdKtu_xTzPrL6U0JrC5YItJaOqWhDfdWTNCfYBJDkgqFADUoSABOISs7XGAcd93famLdOu_hV3pE6jHZZQQNFR6xYsruO9vFG8tXNl_9LD0ekhsEfzPc49icD0Lcd7-pXh4jFTWjAuBnjBTZoJUEMfU3lvQ/w640-h544/MTSIG_Smoked%20Octopus%20Appetizer3.jpg" title="Open tin can of smoked octopus in brine" width="640" /></a></div><div style="text-align: center;">Ooof. Okay. It smells okay but I am still just a touch skittish. <br />Let's drain this and see what we have.<br /></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjhi9BnodY647KeewCq2VqWwspR-5kXAy3FmfAE5Q7VEdTu5TFlBjchcVAT0cfsc-unHLg6DO1h6-0fdyacyp-Ni6rxD3sphvx6lZq1VX8ieXFCyOpIahLLQ3wybD6dlCIRhaqE7_82NMZY1G64baR_TbmiVOB7q8URN2Bau2UKs1SO99dXSqAbS97Bg/s2363/MTSIG_Smoked%20Octopus%20Appetizer4.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2160" data-original-width="2363" height="586" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjhi9BnodY647KeewCq2VqWwspR-5kXAy3FmfAE5Q7VEdTu5TFlBjchcVAT0cfsc-unHLg6DO1h6-0fdyacyp-Ni6rxD3sphvx6lZq1VX8ieXFCyOpIahLLQ3wybD6dlCIRhaqE7_82NMZY1G64baR_TbmiVOB7q8URN2Bau2UKs1SO99dXSqAbS97Bg/w640-h586/MTSIG_Smoked%20Octopus%20Appetizer4.jpg" title="White colander of smoked octopus pieces" width="640" /></a></div><div style="text-align: center;">OK. work with me here! These octopus pieces have me thinking of a line from <br />a John Candy movie but I'm still diving in!</div><div style="text-align: center;">Once drained, I sliced the pieces into coins. If something odd fell off, that was fine.<br /></div></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEja9p7bDTRyZKL5z2OI_p3QTC4h0Y1K_LnCZvTGgFDAnVhkJWaJ-sdeeAfyBMSgm5wLuizxWdbLNPBwO6EsAmnnzJQSJUBkGfVHSGr0R6AVMHrptyvEtt27njpAXU-Q0TD8cRZH6enQId9T7maf2_s_jtHVg29y9TJSWkEESu2a5gfpsZfAsVSdvw6MWg/s2337/MTSIG_Smoked%20Octopus%20Appetizer5.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1870" data-original-width="2337" height="512" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEja9p7bDTRyZKL5z2OI_p3QTC4h0Y1K_LnCZvTGgFDAnVhkJWaJ-sdeeAfyBMSgm5wLuizxWdbLNPBwO6EsAmnnzJQSJUBkGfVHSGr0R6AVMHrptyvEtt27njpAXU-Q0TD8cRZH6enQId9T7maf2_s_jtHVg29y9TJSWkEESu2a5gfpsZfAsVSdvw6MWg/w640-h512/MTSIG_Smoked%20Octopus%20Appetizer5.jpg" title="Glass tray of Smoked octopus, cocktail onions, roasted red pepper and green olive on skewers" width="640" /></a></div><div style="text-align: center;">I then alternated an onion, piece of octopus, a roasted red pepper strip and olive on a skewer until I used up all the pieces.</div><div style="text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqtOl5YfAn9iq5bUTcY6_J3EDvagVkWyoaUXNN0x7U4hO3zWabExonKOVevxpLC9qcJpoE3QdV4GLpSnAKIz5pcOOUgZNcITJArCZ-t_1TVK1bmvsfZDEMSA4ieddw28OxPZDuSX5DnhpxYfNWqI5NbvECIjBoDJCzBkkkILKMcaKD43mZ-k_o3_Q9gA/s2880/MTSIG_Smoked%20Octopus%20Appetizer6.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2160" data-original-width="2880" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqtOl5YfAn9iq5bUTcY6_J3EDvagVkWyoaUXNN0x7U4hO3zWabExonKOVevxpLC9qcJpoE3QdV4GLpSnAKIz5pcOOUgZNcITJArCZ-t_1TVK1bmvsfZDEMSA4ieddw28OxPZDuSX5DnhpxYfNWqI5NbvECIjBoDJCzBkkkILKMcaKD43mZ-k_o3_Q9gA/w640-h480/MTSIG_Smoked%20Octopus%20Appetizer6.jpg" title="Glass plate full of smoked octopus, olive, roasted red pepper and cocktail onions on skewers" width="640" /></a></div>All the skewers were placed on a platter and drizzled with olive oil, and seasoned with Italian herbs, salt and black pepper. They were kept refrigerated until ready to serve.</div><div style="text-align: center;"><br />All jokes aside, these were very good and I would gladly prepare and eat them again.<br /> </div><div style="text-align: center;"><br /></div></div>Denise Grishamhttp://www.blogger.com/profile/14381868419634009617noreply@blogger.com0tag:blogger.com,1999:blog-2653689026695880318.post-50510644579702501122024-01-15T08:27:00.001-06:002024-01-15T08:28:09.567-06:00Healthy Sausage, Pasta, & Roasted Veggies<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidz5Mf9YY0IvmM1Ho9V0cxnfn9Pu6zfo_kf6GYraPZLTIGqubbbn47I_GPeqml6aQ6IcLV9InZc-UxzBqwmMda81N9S4y5ghzTOJwwYlB4VjTGrWwcQsH_eb4BFgwhIGvEYGbiYOTSThPVnW7kCTA64QwsbAsu30l6wO3g28vcz3AEl0oYmR9XLisVPQ/s2702/MTSIG_Sausage_pasta_Brussels%20Sprouts_sweet%20Potatoes_plated.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Plated sausage, pasta and roasted veggies" border="0" data-original-height="2016" data-original-width="2702" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidz5Mf9YY0IvmM1Ho9V0cxnfn9Pu6zfo_kf6GYraPZLTIGqubbbn47I_GPeqml6aQ6IcLV9InZc-UxzBqwmMda81N9S4y5ghzTOJwwYlB4VjTGrWwcQsH_eb4BFgwhIGvEYGbiYOTSThPVnW7kCTA64QwsbAsu30l6wO3g28vcz3AEl0oYmR9XLisVPQ/w640-h478/MTSIG_Sausage_pasta_Brussels%20Sprouts_sweet%20Potatoes_plated.jpg" width="640" /></a></div>Do you feel like you're fixing the same thing over and over? I just love finding new recipes, or inspirations in this case. Juliasalbum.com shared an Autumn Dinner with Sausage, Pasta, Brussels Sprouts and Butternut Squash and I saved it for future use. You will be glad I did. It doesn't contain any canned soup, cream cheese or anything else that would push this into the good, but not good for you category. The flavors are simple, but you will find yourself mmmm'ing every bite!<br /><p></p><p>I subbed the smoked sausage with some Alaskan Caribou sausage and the butternut squash with sweet potatoes. My grandson Aydan's FFA group was selling veggies and fruits as a fundraiser so that case of sweet potatoes needed be used.</p><h3 style="text-align: left;"><b>INGREDIENTS:</b></h3><div style="text-align: left;">12 oz. (one bag, or more if you LOVE Brussels Sprouts like I do) cut in half, stems trimmed<br /></div><div style="text-align: left;">2 sweet potatoes, scrubbed and chopped<br /></div><div style="text-align: left;">8 oz. bow tie pasta</div><div style="text-align: left;">12 oz. smoked sausage (or any other style)</div><div style="text-align: left;">5 garlic cloves minced</div><div style="text-align: left;">Olive oil</div><div style="text-align: left;">Two tablespoons butter <br /></div><div style="text-align: left;">Paprika, salt, pepper and thyme to taste </div><h3 style="text-align: left;">DIRECTIONS:</h3><div style="text-align: left;">Preheat oven to 400 degrees. </div><div style="text-align: left;">Prepare veggies for roasting. Once everything is chopped, drop in a bowl and coat with olive oil, salt and pepper.</div><p></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicLoMmBWj_ERAwgcDq-1zl2DNmLArPd1IktZPPFphFbuYf5txgRq64ahYmfMEhCqRaDUjDuhBNJA_1B7nbHH00yXJLBVTl1DhMRzsjecGmnzdvHBz8qPeYgnW0YE1n3WJNwpbF6UqcnvpYRyG_4AtJAZFQGc2GS-0RueSpuVukTezy_hpUuiKjy13L6g/s2880/MTSIG_roasted%20Brussels%20Sprouts_sweet%20potatoes.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Roasted Brussels Sprouts and sweet potatoes" border="0" data-original-height="2160" data-original-width="2880" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicLoMmBWj_ERAwgcDq-1zl2DNmLArPd1IktZPPFphFbuYf5txgRq64ahYmfMEhCqRaDUjDuhBNJA_1B7nbHH00yXJLBVTl1DhMRzsjecGmnzdvHBz8qPeYgnW0YE1n3WJNwpbF6UqcnvpYRyG_4AtJAZFQGc2GS-0RueSpuVukTezy_hpUuiKjy13L6g/w640-h480/MTSIG_roasted%20Brussels%20Sprouts_sweet%20potatoes.jpg" width="640" /></a></div>Spread the Brussels sprouts and sweet potatoes on a baking sheet and
bake for 30-40 minutes. There will be some crispy leaves by the time the
sweet potatoes are fork tender. Remove and set to the side.<p></p><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgxqsMQD19jxW7UdUqnVEzOsbq6A6zlgJUFyGcNBW_GEUv4OdNUNpqvq0KlhqMsV-hc1SFJA7SJhcYpHiogpA8a8tfTlOeAXu2xxXE6dmHTwkuXnT2aw4nWXiWFkdZGRbcCxlWdy9VTcHqFwB1n5BRNILhEXHR_9CKEVP7L-oJebhsZ2NuqJ6OMZ2l8g/s2880/MTSIG_Chopped%20caribou%20sausage.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Cut up caribou sausage on white cutting board" border="0" data-original-height="2160" data-original-width="2880" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgxqsMQD19jxW7UdUqnVEzOsbq6A6zlgJUFyGcNBW_GEUv4OdNUNpqvq0KlhqMsV-hc1SFJA7SJhcYpHiogpA8a8tfTlOeAXu2xxXE6dmHTwkuXnT2aw4nWXiWFkdZGRbcCxlWdy9VTcHqFwB1n5BRNILhEXHR_9CKEVP7L-oJebhsZ2NuqJ6OMZ2l8g/w640-h480/MTSIG_Chopped%20caribou%20sausage.jpg" width="640" /></a></div><p></p>Cook pasta per directions on the box. Drain and set to the side. While the pasta is cooking, cut the sausage links into 1/4" or so slices and then in half again.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVCCexkDA6RSrPCekFgahmO-1gR8wnySs4MTp1h6mTzMsJEpzAP_JRFff5svhd1Jo0nFsycsPzSaRFfG2TRRJFIbiW1iA198qHlb7FOMbA_SThyphenhyphenND0HM5U7bIeMa8RwnMi5-rGgeO9BFtv9ohk3Tt1gwQdIHDNwmXbaV_YgNUFjI1kHfnzVoDQY4FocQ/s2880/MTSIG_sauteed%20caribou%20sausage.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Caribou sausage cooked in olive oil in a skillet" border="0" data-original-height="2160" data-original-width="2880" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVCCexkDA6RSrPCekFgahmO-1gR8wnySs4MTp1h6mTzMsJEpzAP_JRFff5svhd1Jo0nFsycsPzSaRFfG2TRRJFIbiW1iA198qHlb7FOMbA_SThyphenhyphenND0HM5U7bIeMa8RwnMi5-rGgeO9BFtv9ohk3Tt1gwQdIHDNwmXbaV_YgNUFjI1kHfnzVoDQY4FocQ/w640-h480/MTSIG_sauteed%20caribou%20sausage.jpg" width="640" /></a></div>In a cast iron skillet on medium heat, add a tablespoon of olive oil, and thoroughly cook the sausage. Transfer to a bowl and set to the side<br /><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEir6cD-U36MgYW4dOJL2gTREVmOaI0q2C63izcW1e-qXG4hydKTrKVuHPOGNNqSsG7AmFzjPR1S10xMs9oKS88gv1-3HRi4oK8YDCnAvEkpS-kSz5IH4b_y9wo1wHwqZgTvOe7A5yrlwjVpFCbWqrQvm0icjXMla12y7bbGMQagfg3KOTQtD6DM56KLxg/s2880/MTSIG_sauteed%20garlic.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Cooking minced garlic in olive oil in a cast iron skillet." border="0" data-original-height="2160" data-original-width="2880" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEir6cD-U36MgYW4dOJL2gTREVmOaI0q2C63izcW1e-qXG4hydKTrKVuHPOGNNqSsG7AmFzjPR1S10xMs9oKS88gv1-3HRi4oK8YDCnAvEkpS-kSz5IH4b_y9wo1wHwqZgTvOe7A5yrlwjVpFCbWqrQvm0icjXMla12y7bbGMQagfg3KOTQtD6DM56KLxg/w640-h480/MTSIG_sauteed%20garlic.jpg" width="640" /></a></div>Add minced garlic to the skillet along with additional olive oil as needed and cook on low heat until garlic softens. Add the butter to the skillet.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7M1B7zEPdU3WzAdKnj04CMh1MF6um7GxLj1ZB2C6ER_jIEp4gnlyVEF6r1Z4V8C7U0ou2QBe7Gb0PYexjRJN7n4TrGOgo5n44xXl5kS8Zud9E-3XJkMTwyYCHUiAvt-XWc8_1OCvzgth_AhvYW24lHrO6PiPf4CrGo5zIdH0TSQS9vaudNx1f2Zx0DQ/s2880/MTSIG_coating%20cooked%20bowtie%20pasta.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Garlic and olive oil coated bow tie pasta" border="0" data-original-height="2160" data-original-width="2880" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7M1B7zEPdU3WzAdKnj04CMh1MF6um7GxLj1ZB2C6ER_jIEp4gnlyVEF6r1Z4V8C7U0ou2QBe7Gb0PYexjRJN7n4TrGOgo5n44xXl5kS8Zud9E-3XJkMTwyYCHUiAvt-XWc8_1OCvzgth_AhvYW24lHrO6PiPf4CrGo5zIdH0TSQS9vaudNx1f2Zx0DQ/w640-h480/MTSIG_coating%20cooked%20bowtie%20pasta.jpg" width="640" /></a></div>Add the pasta to the skillet and thoroughly coat with garlic, butter, and olive oil. Season pasta with salt, pepper and paprika.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicdlH2E8dpAxBjfbk9l6_cdjrhswrRAsuG2Vix23PNB4tnnyvRoVMYsmqVPnCD2dvLNTvxpp8Ayvuflbp8E1tg4xlS44nzVNKMhD0KaHYrlhfs2V4b0b3mvbStZMsbxkH3p1FX4bI1EH8fXBp0xBwXcEtK0v_NXcZgq2360pzicILD58MTKQrQipu_xA/s2880/MTSIG_mixed%20pasta_sausage_veggies1.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Roasted veggies, sausage and pasta in large skillet" border="0" data-original-height="2160" data-original-width="2880" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicdlH2E8dpAxBjfbk9l6_cdjrhswrRAsuG2Vix23PNB4tnnyvRoVMYsmqVPnCD2dvLNTvxpp8Ayvuflbp8E1tg4xlS44nzVNKMhD0KaHYrlhfs2V4b0b3mvbStZMsbxkH3p1FX4bI1EH8fXBp0xBwXcEtK0v_NXcZgq2360pzicILD58MTKQrQipu_xA/w640-h480/MTSIG_mixed%20pasta_sausage_veggies1.jpg" width="640" /></a></div>My cast iron skillet (no. 10) was not quite large enough to hold all this goodness so I transferred to a deeper skillet. I'm not a fan of using multiple pieces of cookware when I can avoid it, so I will definitely start with this one the next time.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizAH1EnbwRz6GftfzhHon2yzCfmFpYfIaV1SfigKRVIyw6jVrfpNirBoirnQSQ3Ojsq6jdzeSs_xNtX2Wttxd9gyYY1FPK5HkGP85ZEYqu0_gmbLCogi21GYqrYJNqBAlwP11A6ctkHhqfh1sORYVLEL2_WdWVTz-nf0S8iGL_HNKCG24QhWnhHMTelw/s2614/MTSIG_mixed%20pasta_sausage_veggies2.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Blended sausage, pasta, and roasted veggies" border="0" data-original-height="2010" data-original-width="2614" height="492" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizAH1EnbwRz6GftfzhHon2yzCfmFpYfIaV1SfigKRVIyw6jVrfpNirBoirnQSQ3Ojsq6jdzeSs_xNtX2Wttxd9gyYY1FPK5HkGP85ZEYqu0_gmbLCogi21GYqrYJNqBAlwP11A6ctkHhqfh1sORYVLEL2_WdWVTz-nf0S8iGL_HNKCG24QhWnhHMTelw/w640-h492/MTSIG_mixed%20pasta_sausage_veggies2.jpg" width="640" /></a></div>Carefully mix all the ingredients so that everything is coated well. Add fresh time or ground thyme to taste. Sample a bite and add additional seasonings to suit your taste buds.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCidAjfqOfc60iOq2OFQYDJm02uaz5ZN94iM4oc0w9KpfymU7v35reBKGFPEX4MP0F9nhNg8gLAWLJ8lD29cGFx0pjqKfy2bzkJqbjhRhc-bz9cvUTQUnr9npp3uX2pFxp_MquKJZSiz8EWND-XfiZHKdogg8b-bCZcXedsKS7JgxaLqoaBM0kmylcpw/s2698/MTSIG_Sausage_pasta_Brussels%20Sprouts_sweet%20Potatoes_stored.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Sausage, pasta and roasted veggies in a to-go container" border="0" data-original-height="2029" data-original-width="2698" height="482" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCidAjfqOfc60iOq2OFQYDJm02uaz5ZN94iM4oc0w9KpfymU7v35reBKGFPEX4MP0F9nhNg8gLAWLJ8lD29cGFx0pjqKfy2bzkJqbjhRhc-bz9cvUTQUnr9npp3uX2pFxp_MquKJZSiz8EWND-XfiZHKdogg8b-bCZcXedsKS7JgxaLqoaBM0kmylcpw/w640-h482/MTSIG_Sausage_pasta_Brussels%20Sprouts_sweet%20Potatoes_stored.jpg" width="640" /></a></div>This made quite a bit of food for just me so I gladly shared with my sister and brother-in-law. My sister isn't a big garlic fan and you could smell it when we popped open the lid. She did say it didn't overpower the dish.<br /><p><br /></p>Denise Grishamhttp://www.blogger.com/profile/14381868419634009617noreply@blogger.com0tag:blogger.com,1999:blog-2653689026695880318.post-89011351020639203822024-01-06T08:02:00.004-06:002024-01-06T08:02:29.616-06:00Cheers to 12 Years!<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXqmZMK4GOpXSpqketfMdZMCxpK7VMjQNyio4qeiBjfZOsNkEnG6ENsrm9BoOwyJ_MNlk0sJ8F_Zg0G_1j8oZ4KcweLzgHxkaeny4wOwoeIlbU4YQC8d9zg_DRUg8_kXZEL1NJ6EukbBen7NEfef_PT3yZBy4TAVVIKXBnTqfshrAgHWZG4h4T6A0epg/s1080/IMG_20240106_075944_370.webp" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1080" data-original-width="1080" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXqmZMK4GOpXSpqketfMdZMCxpK7VMjQNyio4qeiBjfZOsNkEnG6ENsrm9BoOwyJ_MNlk0sJ8F_Zg0G_1j8oZ4KcweLzgHxkaeny4wOwoeIlbU4YQC8d9zg_DRUg8_kXZEL1NJ6EukbBen7NEfef_PT3yZBy4TAVVIKXBnTqfshrAgHWZG4h4T6A0epg/w640-h640/IMG_20240106_075944_370.webp" width="640" /></a></div><p></p><p dir="ltr">12 years ago today, MTSIG food blog was created to document all the recipes we used so family and friends would always be able to prepare their favorites after Andy and I were gone. </p><div class="separator" style="clear: both; text-align: center;">
<p dir="ltr" style="text-align: left;">Let's celebrate! The first person to email me at lifeisgood@energize.net naming the very first recipe posted will receive a goody box with a branded bamboo cheese/cracker board, veggie cutting board, apron and cookbooks.</p>
<p dir="ltr" style="text-align: left;">The next five people with the correct answer after that will receive one of the items chosen by me.</p>
<p dir="ltr" style="text-align: left;">Family members may not participate. </p>
<p dir="ltr" style="text-align: left;">609 posts later, I have had a blast. The older I get, the more I appreciate being able to put my hands on a recipe at any time. This was especially true when the kids and I fired up the backyard BBQ pit back in November in remembrance of what should have been our 12th Anniversary. </p>
<p dir="ltr" style="text-align: left;">Thank you for sharing, liking, commenting and the emails. Cheers to 12 more years!!!<br />
</p></div><p><br /></p>Denise Grishamhttp://www.blogger.com/profile/14381868419634009617noreply@blogger.com0tag:blogger.com,1999:blog-2653689026695880318.post-25931260802522228312023-12-12T18:36:00.001-06:002023-12-12T18:44:56.083-06:00Cast Iron Skillet Pizza<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYNTzPcBytiV2VZk2jVK2pDkxcRmhCP4lUvyZA63hmtp3arQ2Pf9Y8kcsrvNq2voz1bdfwkIfu0Zhovxz_HTPee7q3Pzkup29PGLxjZRmjk5a0tafJjBQdmQWLVwFRov3jdkJov6uTXPSpQ3ypd_mh9aizSewl5MpcPqxRPoNW-4R5Flyzdpsf32g6Kg/s2880/MTSIG-cast%20iron%20skillet%20pizza%201.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2160" data-original-width="2880" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYNTzPcBytiV2VZk2jVK2pDkxcRmhCP4lUvyZA63hmtp3arQ2Pf9Y8kcsrvNq2voz1bdfwkIfu0Zhovxz_HTPee7q3Pzkup29PGLxjZRmjk5a0tafJjBQdmQWLVwFRov3jdkJov6uTXPSpQ3ypd_mh9aizSewl5MpcPqxRPoNW-4R5Flyzdpsf32g6Kg/w640-h480/MTSIG-cast%20iron%20skillet%20pizza%201.jpg" title="Deep dish pizza in cast iron skillet with wedge cut out." width="640" /></a></div><div class="separator" style="clear: both; text-align: left;"><p>I was looking over my current issue of TN Farm Bureau magazine the other day and I tore out this recipe for a Cast Iron Skillet Pizza. The photo reminded me of the pizzas several of us at work order from Chicago. If you haven't enjoyed a Chicago deep dish pizza, you are truly missing out.</p><p>The original recipe called for 8 ounces of ricotta cheese. There was some in my fridge but I ended up using it in <a href="https://manthatstuffisgood.blogspot.com/2012/08/lasagna-soup.html" target="_blank">lasagna soup</a> and heaven forbid...I forgot to replace it. As always, there's something on hand to modify and move forward. Additionally, the crust called for two refrigerated 12-inch pizza crusts. Those were substituted with two bags of gluten-free pizza crust mix. </p><p>The recipe called for a no. 10 skillet but I used my trusty no. 8. We are talking DEEP dish. :-)<br /></p><p>This is definitely a keeper. My sister Dawn ate dinner with me and she thought it would be better with the ricotta cheese. Next time, my thoughts are to use the ricotta cheese, add fresh spinach and fresh sliced mushrooms and try the refrigerated pizza crusts.</p><div style="text-align: left;"><b style="color: #cc0000;">INGREDIENTS:</b></div><div style="text-align: left;">2 pizza crusts (refrigerated or bag mix--prepare per directions)</div><div style="text-align: left;">3 large eggs</div><div style="text-align: left;">1 lb. package of ground Italian sausage</div><div style="text-align: left;">2-3 cups Italian cheese, shredded</div><div style="text-align: left;">1 cup shredded Parmesan cheese<br /></div><div style="text-align: left;">1 cup of peppers, chopped (I used a mixture of colors)</div><div style="text-align: left;">3-4 oz. pepperonis, quartered </div><div style="text-align: left;">1 small jar pizza sauce (some to used to top the pizza and some to use on the side)</div><div style="text-align: left;">Olive oil </div><div style="text-align: left;"><br /></div><div style="text-align: left;"><b style="color: #cc0000;">DIRECTIONS:</b></div>Preheat the oven to 425 degrees.</div><div class="separator" style="clear: both; text-align: left;">Brush the skillet bottom and sides with olive oil. <p></p></div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigGwIVPjCInkIxAI3XzVoiLB4jqAVMI5exCO7p7vvmQ4mzIgmz7cwSHzgRJY7GnqbKaIoQN-g21CUguXjjdTETPSWcqUbgAL21vAjGmQazQKClOBA-QRu8YrvDVyH6mhZ8TLmuj_I1UotxZkA-4t1AmBIY0WsC0pot4iVM7TtIMXbNZXWCJZxJgps8kQ/s2880/MTSIG-cast%20iron%20skillet%20pizza%202.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2160" data-original-width="2880" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigGwIVPjCInkIxAI3XzVoiLB4jqAVMI5exCO7p7vvmQ4mzIgmz7cwSHzgRJY7GnqbKaIoQN-g21CUguXjjdTETPSWcqUbgAL21vAjGmQazQKClOBA-QRu8YrvDVyH6mhZ8TLmuj_I1UotxZkA-4t1AmBIY0WsC0pot4iVM7TtIMXbNZXWCJZxJgps8kQ/w640-h480/MTSIG-cast%20iron%20skillet%20pizza%202.jpg" title="White cutting board and knife with red, yellow and orange peppers and onions chopped." width="640" /></a></div><div class="separator" style="clear: both; text-align: center;">Chop up peppers and onions. I used two halves of yellow and orange and one whole of red. Basically, I doubled the meat, pepper and onion as I had plans with half the ingredients for another night's menu.<br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxbzTja_8ALdBWOiVrfohoBp6Hj5Y4-1GT-vQh58HPKLlowghKKnITtqxCP1vSk82dWyfpB9Cvl60fkhuKL71SYmLcWe9WG5VcL3Hx-JPR8X1t8Q0vsNEdMK8Z7PpFTpvF5Y0oYaeNraw9i3zm3WS2zaFU_lqOGgGQxK6m7HeD5XaKgoL85XmFsYVAgA/s2804/MTSIG-cast%20iron%20skillet%20pizza%204.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2804" data-original-width="2160" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxbzTja_8ALdBWOiVrfohoBp6Hj5Y4-1GT-vQh58HPKLlowghKKnITtqxCP1vSk82dWyfpB9Cvl60fkhuKL71SYmLcWe9WG5VcL3Hx-JPR8X1t8Q0vsNEdMK8Z7PpFTpvF5Y0oYaeNraw9i3zm3WS2zaFU_lqOGgGQxK6m7HeD5XaKgoL85XmFsYVAgA/w494-h640/MTSIG-cast%20iron%20skillet%20pizza%204.jpg" title="Pizza crust spread out in cast iron skillet" width="494" /></a></div><div class="separator" style="clear: both; text-align: center;">Line the cast iron skillet with the first pizza dough. Go up over the sides if possible. I was not able to with this no. 8 skillet. It could be because of the dough mix I used.<br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgic3nfkErarx0_lkwPeX7Ed1bQ7rSm8dRbH4KeV3vqnZZ90ZM6vnvpgtjBigZMaUNR_56nTQUSqQtLguvtdyOlrADFComChSPzsy_3qIXfPrixJ-YrYu2agHwpddBO-5uOGaWV167X7b3ry1JBi1oDqjLNeBsWaDo7hlE9xs2szujNDpYPevy_c8B37Q/s2880/MTSIG-cast%20iron%20skillet%20pizza%205.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1987" data-original-width="2880" height="442" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgic3nfkErarx0_lkwPeX7Ed1bQ7rSm8dRbH4KeV3vqnZZ90ZM6vnvpgtjBigZMaUNR_56nTQUSqQtLguvtdyOlrADFComChSPzsy_3qIXfPrixJ-YrYu2agHwpddBO-5uOGaWV167X7b3ry1JBi1oDqjLNeBsWaDo7hlE9xs2szujNDpYPevy_c8B37Q/w640-h442/MTSIG-cast%20iron%20skillet%20pizza%205.jpg" title="Stainless steel bowl with shredded cheese, eggs and pepperonis" width="640" /></a></div>In a large bowl, mix the eggs, sliced pepperonis and cheese. <br />(Reserve a small handful of cheese for topping)<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3tqePZeVMgS8altaSHI6USjAzhBHB4flxMC80qzfpY43EfqifP3_DYV5O7b7OezZ3H-e6GUyEkxOV0Ei9jVkq452aBtun1jWqNhhiGdqQH8JmOJiR_JPnN_eGF1gvLjXFRPQYakgSOFRQzqt4EuyUAVHKKNZMaug4OFGOkuhIaC1KLljvI3ws7Ad2Qg/s2880/MTSIG-cast%20iron%20skillet%20pizza%206.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2160" data-original-width="2880" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3tqePZeVMgS8altaSHI6USjAzhBHB4flxMC80qzfpY43EfqifP3_DYV5O7b7OezZ3H-e6GUyEkxOV0Ei9jVkq452aBtun1jWqNhhiGdqQH8JmOJiR_JPnN_eGF1gvLjXFRPQYakgSOFRQzqt4EuyUAVHKKNZMaug4OFGOkuhIaC1KLljvI3ws7Ad2Qg/w640-h480/MTSIG-cast%20iron%20skillet%20pizza%206.jpg" title="Stainless steel bowl of cheeses, pepperoni and cooked Italian sausage" width="640" /></a></div> Add the cooked Italian sausage, peppers and onions to the cheese and pepperoni mixture.<br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWhzpPr7tS0xyG3t3ukO4rcLg_wVP_Jm22Hgy2xXGVb6D4ynQStOisUKb7hIr9qmny3D9YcImz0ih7h8OhYlfNyPXivEPguDWoGX5QdO8m89zp0tTk1bu8buQk0B-W2ReIvTJqLF12q6FsK84wg0ihyphenhyphen_nq1NhBglfFG6fh6LFDpf8lFB7nDNnOZauqqA/s2880/MTSIG-cast%20iron%20skillet%20pizza%207.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2160" data-original-width="2880" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWhzpPr7tS0xyG3t3ukO4rcLg_wVP_Jm22Hgy2xXGVb6D4ynQStOisUKb7hIr9qmny3D9YcImz0ih7h8OhYlfNyPXivEPguDWoGX5QdO8m89zp0tTk1bu8buQk0B-W2ReIvTJqLF12q6FsK84wg0ihyphenhyphen_nq1NhBglfFG6fh6LFDpf8lFB7nDNnOZauqqA/w640-h480/MTSIG-cast%20iron%20skillet%20pizza%207.jpg" title="Deep dish pizza in cast iron skillet uncooked" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;">Fill the crust with the mixture of cheeses, meats, peppers and onions.<br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiL8EMBDjWle85dLAeI2dLdvBzoDpZUKNZM6q9bXz6iW99fKmxbEFAmFhb9ng1qLZM1qxaGwkHUq1rlbTIaVXlIR_uAe33aWrHFDnH1Oskvi6x44Ju3oGXQnxyxPmHRzTE2pKB7rPJZkwkOXdQvZJ2R9XYGag3Ltni58ObILsN3W9NyzjIumIV9SkLT9w/s2880/MTSIG-cast%20iron%20skillet%20pizza%208.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2041" data-original-width="2880" height="454" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiL8EMBDjWle85dLAeI2dLdvBzoDpZUKNZM6q9bXz6iW99fKmxbEFAmFhb9ng1qLZM1qxaGwkHUq1rlbTIaVXlIR_uAe33aWrHFDnH1Oskvi6x44Ju3oGXQnxyxPmHRzTE2pKB7rPJZkwkOXdQvZJ2R9XYGag3Ltni58ObILsN3W9NyzjIumIV9SkLT9w/w640-h454/MTSIG-cast%20iron%20skillet%20pizza%208.jpg" title="Deep dish pizza in cast iron skillet covered with gluten free pizza dough" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;">Moisten the edges of the bottom crust with a little water. Top with the second pizza crust and crimp the edges. Not being a "baker" there is no way this is going to come out looking like a pretty braided edge.</div><div class="separator" style="clear: both; text-align: center;">Cut several vent holes in the top.<br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmW-YEyEE6rZlcowwH79xxNSF7a-FwBTbxWMiR6-SIKGuX_n5ESxbotekNP0AaBTqKkEgr19qJTlw6Nqw7EVy3OKsajwxPNeCdJoh83S_oGFY7yGzFNqqKovHLjfNCm4lyXGYe0LfYT-4TBE1wQ-mt_IuLvdq2Btb1ZQwmXGX5ErEf0JPjGPb4__dZng/s2880/MTSIG-cast%20iron%20skillet%20pizza%209.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2160" data-original-width="2880" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmW-YEyEE6rZlcowwH79xxNSF7a-FwBTbxWMiR6-SIKGuX_n5ESxbotekNP0AaBTqKkEgr19qJTlw6Nqw7EVy3OKsajwxPNeCdJoh83S_oGFY7yGzFNqqKovHLjfNCm4lyXGYe0LfYT-4TBE1wQ-mt_IuLvdq2Btb1ZQwmXGX5ErEf0JPjGPb4__dZng/w640-h480/MTSIG-cast%20iron%20skillet%20pizza%209.jpg" title="Deep dish pizza in cast iron skillet covered with pizza sauce" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;">Top with around a half cup of pizza sauce and brush the edges of the pizza with olive oil.</div><div class="separator" style="clear: both; text-align: center;">Bake for 20 minutes in the 425 degree oven.</div><div class="separator" style="clear: both; text-align: center;">Cover with foil and set your timer for 30 minutes.</div><div class="separator" style="clear: both; text-align: center;">Remove the foil and bake for another 5-10 minutes to let the crust brown.<br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgowpU9AyvKgp4dIMWQytWjFUQZel3qSDYvMtGfJ8yeqtUCrAyLFb-QPanCCKDIg-e5j2V3FIcVpj3C7I-b8R-zBZp6SFFdiJVnKBkLX45t98onieSsCbnFK8HNYYS2F3zjvKs8_H_AFrae6iwsGi3kdZw5EuF9j7qR8ABMMIB92G86-UzCTUrREWVDqQ/s2870/MTSIG-cast%20iron%20skillet%20pizza%2010.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2025" data-original-width="2870" height="452" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgowpU9AyvKgp4dIMWQytWjFUQZel3qSDYvMtGfJ8yeqtUCrAyLFb-QPanCCKDIg-e5j2V3FIcVpj3C7I-b8R-zBZp6SFFdiJVnKBkLX45t98onieSsCbnFK8HNYYS2F3zjvKs8_H_AFrae6iwsGi3kdZw5EuF9j7qR8ABMMIB92G86-UzCTUrREWVDqQ/w640-h452/MTSIG-cast%20iron%20skillet%20pizza%2010.jpg" title="Deep dish pizza in cast iron skillet baked" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;">Fresh out of the oven and ready for the final toppings after a 10 minute rest period!<br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJg9QkHtkpLb-3jMGUgQZLspt7otiDS4b2PUyY-_oDDavAAjLRPv8t91BRMXxaR0dYt8OZleXogSpS3Lv76Rv-N6kit8GxkGavdDDq6a-aJqh-xH64Wv7RlkeoGn2vAIvQdZ_bU-ncI-_u2Fb2wwaroYF29ndFtHqBupQ7fnqhTwC0NEmzE6NVEsQG4g/s2880/MTSIG-cast%20iron%20skillet%20pizza%2011.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2070" data-original-width="2880" height="460" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJg9QkHtkpLb-3jMGUgQZLspt7otiDS4b2PUyY-_oDDavAAjLRPv8t91BRMXxaR0dYt8OZleXogSpS3Lv76Rv-N6kit8GxkGavdDDq6a-aJqh-xH64Wv7RlkeoGn2vAIvQdZ_bU-ncI-_u2Fb2wwaroYF29ndFtHqBupQ7fnqhTwC0NEmzE6NVEsQG4g/w640-h460/MTSIG-cast%20iron%20skillet%20pizza%2011.jpg" title="Deep dish pizza in cast iron skillet baked and topped with Parmesan and mozzarella cheese" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;">Warm up the remaining pizza sauce. Spread a layer on top and then add more Parmesan or mozzarella cheese to add the finishing touch.<br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1kjk1A1uDOUa-2uw98e6ImUtBxa9v8dx6NHXcegNJxMwS5Cwe64CFA15DQ-8CgoRuv6pa_-Eqrif1kAOA3540EuE6tozHuJLEuOcb8fYNhUhanjNr3mN0Ptrwrod66rIoDcwWDwk2LRFcuvhXPJsb_iHeKZ7aGSWSWSnpJdDDwsdyB6t_MwJI9iIPHA/s2880/MTSIG-cast%20iron%20skillet%20pizza%2012.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2088" data-original-width="2880" height="464" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1kjk1A1uDOUa-2uw98e6ImUtBxa9v8dx6NHXcegNJxMwS5Cwe64CFA15DQ-8CgoRuv6pa_-Eqrif1kAOA3540EuE6tozHuJLEuOcb8fYNhUhanjNr3mN0Ptrwrod66rIoDcwWDwk2LRFcuvhXPJsb_iHeKZ7aGSWSWSnpJdDDwsdyB6t_MwJI9iIPHA/w640-h464/MTSIG-cast%20iron%20skillet%20pizza%2012.jpg" title="Slice of Deep dish pizza on white plate" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;">I'm so ready to take a huge bite of this hearty slice of pizza!<br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYc8z2-2TstsXmU4QQ3aHiRiRgL7i49EZbouQS8SGHy2yrwtWyI5mGMTJxpA07XkTU2bBPig7dDJWqIA5e74teLgVuAPwnDHCavyh0vwwYuQIhTmgowAlCKgWdazi3wVdgNYJpFMvTTHv8QyAsyXpwjS9AIrEzmfmcgO9j5xR0UwTMRsT0LSLwej4elg/s2770/MTSIG-cast%20iron%20skillet%20pizza%2013.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2155" data-original-width="2770" height="498" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYc8z2-2TstsXmU4QQ3aHiRiRgL7i49EZbouQS8SGHy2yrwtWyI5mGMTJxpA07XkTU2bBPig7dDJWqIA5e74teLgVuAPwnDHCavyh0vwwYuQIhTmgowAlCKgWdazi3wVdgNYJpFMvTTHv8QyAsyXpwjS9AIrEzmfmcgO9j5xR0UwTMRsT0LSLwej4elg/w640-h498/MTSIG-cast%20iron%20skillet%20pizza%2013.jpg" title="Slice of cast iron skillet pizza and fork" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;">Something is definitely missing. Oh yeah! The extra pizza sauce on the side. I have a few family members who would go for some ranch dressing on the side. What say you?<br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfM4ScBmfnO9hHpr-WwQIa88BLY5BJHYyZdXItbLDMqXE2x2k3jCJvLt2Ab0VfLar6JPJwHz_Y2c0AYH59k9-GK2wfjk9ZdRHSY4Fk3NfuyB2QM4d-6aozVAa1JOxACHWtRkT6ORK9bKY_DZZEv6yWHBuFW2hDF1f6_Vo4MPsuC3LzrALHF8XntzTaMQ/s2638/MTSIG-cast%20iron%20skillet%20pizza%2014.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2638" data-original-width="2096" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfM4ScBmfnO9hHpr-WwQIa88BLY5BJHYyZdXItbLDMqXE2x2k3jCJvLt2Ab0VfLar6JPJwHz_Y2c0AYH59k9-GK2wfjk9ZdRHSY4Fk3NfuyB2QM4d-6aozVAa1JOxACHWtRkT6ORK9bKY_DZZEv6yWHBuFW2hDF1f6_Vo4MPsuC3LzrALHF8XntzTaMQ/w508-h640/MTSIG-cast%20iron%20skillet%20pizza%2014.jpg" title="Slice of cast iron skillet pizza, fork and pizza sauce on white plate" width="508" /></a></div><div class="separator" style="clear: both; text-align: center;">Notice the density of the pizza. You can drop the fork and pick it up to eat with no drooping!<br /></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /> <p></p>Denise Grishamhttp://www.blogger.com/profile/14381868419634009617noreply@blogger.com0tag:blogger.com,1999:blog-2653689026695880318.post-89728981795514627802023-11-26T08:59:00.001-06:002023-11-26T09:00:59.011-06:00Holiday Egg Nog<div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLBtFh5ib8G66LYpLwZhtaaLrnV9pgjT5kMP5szMZkJXVTvFj_fmdY9E4VsJUVPp9EaOQSvVD3FVl4Pz1Z8hsSDPfJYcKY87DzEUVBV5Qb5NqyW7ysNGlezQBZiRdpd-5FBDIfcjuL0TEvhygpQ3-RUFXCBcaXdv6c4Lh7r8HyfcDcZ82wPgabuKkVFw/s1800/IMG_20231124_055449_402.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1800" data-original-width="1440" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLBtFh5ib8G66LYpLwZhtaaLrnV9pgjT5kMP5szMZkJXVTvFj_fmdY9E4VsJUVPp9EaOQSvVD3FVl4Pz1Z8hsSDPfJYcKY87DzEUVBV5Qb5NqyW7ysNGlezQBZiRdpd-5FBDIfcjuL0TEvhygpQ3-RUFXCBcaXdv6c4Lh7r8HyfcDcZ82wPgabuKkVFw/w512-h640/IMG_20231124_055449_402.jpg" title="Red solo cups of egg nog and a bottle of nutmeg" width="512" /></a></div></div><div class="separator" style="clear: both; text-align: left;">Just in time for Thanksgiving, Lynnette shared Ben's Holiday Egg Nog recipe with me. I believe it may have originated with a Martha Stewart recipe with his little tweaks. I don't even like egg nog, but it sounded like it might be good. It's a good recipe (a little on the strong side per my brother and that is saying something) but definitely needs to be labeled for ADULTS ONLY!</div><div class="separator" style="clear: both; text-align: left;"><b> </b></div><div class="separator" style="clear: both; text-align: left;"><b>INGREDIENTS: </b></div><div class="separator" style="clear: both; text-align: left;">2 cups sugar <br /></div><div class="separator" style="clear: both; text-align: left;">1 qt. half and half</div><div class="separator" style="clear: both; text-align: left;">1 qt. heavy whipping cream</div><div class="separator" style="clear: both; text-align: left;">1 qt. egg beaters</div><div class="separator" style="clear: both; text-align: left;">dash of salt</div><div class="separator" style="clear: both; text-align: left;">Ground nutmeg <br /></div><div class="separator" style="clear: both; text-align: left;"> </div><div class="separator" style="clear: both; text-align: left;"><b>LIQUORS:</b></div><div class="separator" style="clear: both; text-align: left;">1 cup rum</div><div class="separator" style="clear: both; text-align: left;">1 cup good bourbon </div><div class="separator" style="clear: both; text-align: left;">1/2 cup brandy</div><div class="separator" style="clear: both; text-align: left;">1/2 cup moon shine or PGA (Pure grain alcohol) </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><b>DIRECTIONS:</b></div><div class="separator" style="clear: both; text-align: left;">In a large bowl, add sugar, half and half and heavy whipping cream. Whisk together until the sugar is dissolved. Add egg beaters and salt; blend well. Lastly, add the liquors and blend. Pour into a gallon container and keep refrigerated until you are ready to drink. Top with a little ground nutmeg.<b> </b><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEhTWCrqONEdm9qcws0ejIMz54sReoN1DSP-ywh5EIlQe8Z__v-RFP1oiJWoIDk90g7tKg-T9i2RDkhLFJ8aUC1YJbiQLojfNXPDnwvH_WuygxXZY0LtefLTjL7gRts8NDFFzdQyhNo32PEYdp9UCMNoQv61_fUCne2DLNBY_LVX6kGv6Vx8QEwgyQ8w/s2880/MTSIG-Ben's%20Holiday%20Egg%20Nog.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2880" data-original-width="2160" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEhTWCrqONEdm9qcws0ejIMz54sReoN1DSP-ywh5EIlQe8Z__v-RFP1oiJWoIDk90g7tKg-T9i2RDkhLFJ8aUC1YJbiQLojfNXPDnwvH_WuygxXZY0LtefLTjL7gRts8NDFFzdQyhNo32PEYdp9UCMNoQv61_fUCne2DLNBY_LVX6kGv6Vx8QEwgyQ8w/w480-h640/MTSIG-Ben's%20Holiday%20Egg%20Nog.jpg" title="Gallon jar filled with egg nog. Box of wine in the background." width="480" /></a></div><p></p>Denise Grishamhttp://www.blogger.com/profile/14381868419634009617noreply@blogger.com0tag:blogger.com,1999:blog-2653689026695880318.post-83643837372518038042023-11-26T08:41:00.000-06:002023-11-26T08:41:16.672-06:00Peach Crown and Cherry Sundrop Cocktail<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1qV_EiFNL2uuB4FsIU53Godu8eT7JLz3APyncTfN2wpZp8jw_aYD44IHmQFSTIq-RRSdLEFi-bVRclpr4tLYYDca2LD85tKJvlANY36jKPciEDGdj6tTBjUgnYvJV2-6inKKlmknw8SNdD-Md1oheA2bBVcQ1itEiZWz1dA6VU7y7x3iy2e_u2Pe-gA/s2552/MTSIG-PEACH%20CROWN%20CHERRY%20SUNDROP.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2160" data-original-width="2552" height="542" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1qV_EiFNL2uuB4FsIU53Godu8eT7JLz3APyncTfN2wpZp8jw_aYD44IHmQFSTIq-RRSdLEFi-bVRclpr4tLYYDca2LD85tKJvlANY36jKPciEDGdj6tTBjUgnYvJV2-6inKKlmknw8SNdD-Md1oheA2bBVcQ1itEiZWz1dA6VU7y7x3iy2e_u2Pe-gA/w640-h542/MTSIG-PEACH%20CROWN%20CHERRY%20SUNDROP.jpg" title="Bottles of Peach Crown, maraschino cherries and a can of diet sundrop" width="640" /></a></div>It has certainly been a while since my last post regarding the loss of Andy. Three months has already passed and I still can't believe he is gone. My friend Julie and her fiance had been invited to spend time with us at the river and for whatever reason, we couldn't make everything fall into place. Then both of us found ourselves with the loss of our significant others.<br /><p></p><p>Julie took me out for dinner to catch up and my 60th birthday. It was definitely not a celebration, but a much needed evening to talk with a friend. We decided during that visit to do what we had not done previously...head to the river. I was dreading going to the place so full of memories from the past twenty years. </p><p>I grilled steaks and all the sides and Julie whipped up this cocktail. Between tears, laughter, visits with my river neighbors who dropped by, and sharing our favorite memories of our loved ones, it was what I needed. It also made me realize what Andy and I spent twenty years to build will never be the same without him. Everywhere I looked, memories of cold weekends building steps, decks, docks, and rock walls; hauling countless bags of concrete, lumber; pressure washing and staining all that wood; so we could all have fun when warm weather rolled around hit me hard. Technically it was work, but because we loved being together it never felt that way (with the exception of him asking me to raise the frame of a dock walkway a few more inches--an impossible feat and another story for another day). Sitting on the back porch watching the wildlife and enjoying the sunsets...drove home the tremendous loss of something I will never experience again with him. Hug your loved ones a little tighter every day; don't forget tell them how much you love them and what they mean to you. Andy and I did this every day and it is what has helped me start to accept the loss. I never doubted how much he loved me.<br /></p><p><b>INGREDIENTS:</b></p><div style="text-align: left;">2 oz. Peach Crown Royal</div><div style="text-align: left;">Sun-drop (I prefer Diet Sun-drop)</div><div style="text-align: left;">Maraschino juice and cherries </div><div style="text-align: left;">Shot of water <br /></div><div style="text-align: left;"> </div><div style="text-align: left;"><b>DIRECTIONS: </b><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;">In a 12 oz. glass, fill with ice. Add Peach Crown Royal and top with Sun-drop. Julie added a shot of water to each of our drinks. She swears by this. Add a tablespoon of cherry juice (more or less) and drop in a couple of cherries. Give a quick stir and enjoy!</div><div style="text-align: left;"> </div><div style="text-align: left;"><br /></div><p></p>Denise Grishamhttp://www.blogger.com/profile/14381868419634009617noreply@blogger.com0tag:blogger.com,1999:blog-2653689026695880318.post-57599368855273132322023-09-02T08:23:00.003-05:002023-09-05T21:28:26.013-05:00In Memory of Andy Grisham<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWh8R-12SVLTtq3b4SsIsAD7l9-kFud45B_8Ipshv2llWXtNjTagr3DVAabtG4_sGeUUF7K-YRTBqSM6F8ZjB3x2LnpqaH2pdht9KoDEqQc8JzzNCIOc69nHEnZcx5o_oqSotAkJZvALPg350XKdb4KkGHcEAuco7DoPKcq02lvlQMlwPpluvvCs58gg/s4288/Andy%20Grisham.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4288" data-original-width="2928" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWh8R-12SVLTtq3b4SsIsAD7l9-kFud45B_8Ipshv2llWXtNjTagr3DVAabtG4_sGeUUF7K-YRTBqSM6F8ZjB3x2LnpqaH2pdht9KoDEqQc8JzzNCIOc69nHEnZcx5o_oqSotAkJZvALPg350XKdb4KkGHcEAuco7DoPKcq02lvlQMlwPpluvvCs58gg/w219-h320/Andy%20Grisham.jpg" title="Andy Grisham" width="219" /></a></div><p></p><p></p><div style="text-align: center;"><b><span style="font-size: medium;">Andrew "Andy" Lee Grisham</span></b></div><div style="text-align: center;"><span style="color: #555555; font-size: 13px; line-height: 1.2em;"><i>May 26, 1956 - August 24, 2023</i></span> <br /></div><div aria-labelledby="viewObituaryAndService" class="obituary obituary-places-info opened" id="ObituaryAndService" role="region" style="background-color: white; color: #333333; font-family: "Open Sans", Arial, sans-serif; font-size: 15px; height: auto; margin-top: 16px; overflow: hidden; position: relative; text-align: center;"><p class="obituary-text" style="color: #585858; margin: 0px 0px 10px; overflow-wrap: break-word; overflow: hidden; position: relative; text-align: left;">Andrew “Andy” Lee Grisham passed away on August 24th, 2023 in Pulaski, TN. He was born May 26, 1956, and was 67 years old.</p><p class="obituary-text" style="color: #585858; margin: 0px 0px 10px; overflow-wrap: break-word; overflow: hidden; position: relative; text-align: left;">Andy was a loving husband, father, grandfather, brother and friend. He never met a stranger and will be remembered for his hearty laugh, love of grilling and cooking for his family, and the ability to fix almost anything which explains the nickname “Handy Andy”. He spent many an evening watching the sun sets, wildlife and catching catfish on the Elk River while enjoying the peace and calm it brought. He loved being Big Poppa to his growing group of grandchildren.<br /></p><p class="obituary-text" style="color: #585858; margin: 0px 0px 10px; overflow-wrap: break-word; overflow: hidden; position: relative; text-align: left;">After 44 years with Magotteaux Pulaski, Andy retired in 2019 and looked forward to enjoying time spent relaxing at the cabin getaway he and Denise built.</p><p class="obituary-text" style="color: #585858; margin: 0px 0px 10px; overflow-wrap: break-word; overflow: hidden; position: relative; text-align: left;">A visitation will be held on Tuesday August 29, 2023 from 11:00am to 1:00pm at Bennett-May & Pierce Funeral Home. A graveside service will be at 1:30pm Tuesday, August 29, 2023, at Giles Memory Gardens in Pulaski, Tennessee.</p><p class="obituary-text" style="color: #585858; margin: 0px 0px 10px; overflow-wrap: break-word; overflow: hidden; position: relative; text-align: left;">Andy was preceded in death by, his parents, Mose Hollis Grisham and Naydene Haraway Grisham; mother of his children Emily Ruth Grisham; brother Hollis Wayne Grisham; sister Linda Nadine Grisham, and brother-in-law Wendell Harris.</p><p class="obituary-text" style="color: #585858; margin: 0px 0px 10px; overflow-wrap: break-word; overflow: hidden; position: relative; text-align: left;">He is survived by, his wife Denise Grisham, son Blake (April) Grisham, daughter Blair (Kevin) Burlison, stepsons Dale (Amanda) Inman and Andrew Inman; sister Bettye Jo Grisham; sisters-in-law Deborah (Steve) Bledsoe, Amy Harris, Dawn (Don) Ward, and brother-in-law Paul (Tammy) Gaudette; grandchildren Emilee Rae Grisham, Aiden Vaughn, Hadley Vaughn, Aydan Burlison, Allisan Burlison, Cooper Inman and in October, Collin Inman. Special Friends Kenneth Swinney, Barry Lee McGee, Tim Drake, several nieces and nephews also survive.</p><p class="obituary-text" style="color: #585858; margin: 0px 0px 10px; overflow-wrap: break-word; overflow: hidden; position: relative; text-align: left;">Bennett-May & Pierce Funeral Home and Crematory is in charge of the arrangements for Andrew “Andy” Lee Grisham.</p><p class="obituary-text" style="color: #585858; margin: 0px 0px 10px; overflow-wrap: break-word; overflow: hidden; position: relative; text-align: left;"><i><span style="color: #3d85c6;">I wanted to share the words I asked Pastor Eddie to read at the service on my behalf. So many of you knew how wonderful Andy was from reading my posts. My life is again changed forever. I knew this day would come at some point, but not this soon. We packed more in twenty-two years than most do in a lifetime. We are all heartbroken. Hug your loved ones a little tighter and take the time to be with them as often as possible. You just never know. And tell your loved ones to quit fussing about taking pictures. Their family will need them when you are gone.</span></i></p><p class="obituary-text" style="color: #585858; margin: 0px 0px 10px; overflow-wrap: break-word; overflow: hidden; position: relative; text-align: center;"><i><span style="color: #3d85c6;"> </span></i><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWsvwbG91FUVcK6PMnwH4oRi6V0vxOalxatPF69cWKldTCePMpGEe82TfZiRPKjzcZyhnP-VPNu0CmMwoHYoTWaYGQ_EAbJOIA0lgyhWHXfK4N6T219oJ6Mwu50mTpXd529G3pKof1g-8g43BUbdZ5ThIFp6z7uVzgJzZDdROHJ_I5ytJwnIn9TM4HdA/s1564/Andy_Denise%20Collage.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1564" data-original-width="1564" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWsvwbG91FUVcK6PMnwH4oRi6V0vxOalxatPF69cWKldTCePMpGEe82TfZiRPKjzcZyhnP-VPNu0CmMwoHYoTWaYGQ_EAbJOIA0lgyhWHXfK4N6T219oJ6Mwu50mTpXd529G3pKof1g-8g43BUbdZ5ThIFp6z7uVzgJzZDdROHJ_I5ytJwnIn9TM4HdA/w320-h320/Andy_Denise%20Collage.jpg" title="Andy & Denise Grisham collage" width="320" /></a><br /></p><p class="obituary-text" style="color: #585858; margin: 0px 0px 10px; overflow-wrap: break-word; overflow: hidden; position: relative; text-align: left;">December 19, 2002, changed two family’s lives forever. That was the day Denise met the true love of her life, and the spark of a beautiful relationship was lit. Over the next twenty-plus years, Andy and Denise would build a rock-solid foundation, which included Blake, Blair, Dale and Andrew, and over the years, this would bloom into a family of fifteen with one more to arrive in October. </p><p class="obituary-text" style="color: #585858; margin: 0px 0px 10px; overflow-wrap: break-word; overflow: hidden; position: relative; text-align: left;">There is not enough time to share all the things we loved about Andy Grisham. </p><p class="obituary-text" style="color: #585858; margin: 0px 0px 10px; overflow-wrap: break-word; overflow: hidden; position: relative; text-align: left;">Anything Andy did, he did with all his heart. Never wanting to be the center of attention, he was happy to take a back seat and let everyone else shine. The family shined because at the center, they had his strength to lean on during difficult times, his shoulder to cry on when life brought them down, his ear to listen as we dealt with frustrations, his pride in all of our accomplishments, but most of all, his love, which kept them safe and secure. </p><p class="obituary-text" style="color: #585858; margin: 0px 0px 10px; overflow-wrap: break-word; overflow: hidden; position: relative; text-align: left;">He never wanted anything in return and always told everyone to “do for yourself” because he had “everything he needed in life.” He defined a rich man as one who had a family full of love shared between each other. He had no need for the shiny things in life. He knew you couldn’t take any of it with you. </p><p class="obituary-text" style="color: #585858; margin: 0px 0px 10px; overflow-wrap: break-word; overflow: hidden; position: relative; text-align: left;">He kept everything simple whether it was his old Ford truck or the clothes on his back…and he would give you those if you needed them. He felt no need to impress anyone. As long as his family had everything they needed, he was a happy man. </p><p class="obituary-text" style="color: #585858; margin: 0px 0px 10px; overflow-wrap: break-word; overflow: hidden; position: relative; text-align: left;">Andy invested 44 years with Magotteaux. It was hot, hard work, not for the faint of heart, but it was worth it because it meant he could he could provide and keep a roof over his family’s head. His family never heard him complain about his job outside of work, even when there were few breaks. He just wanted to enjoy an ice-cold beverage and cool off when he got home, cook a little dinner and get in that bed by 8:30 so he could start over again. </p><p class="obituary-text" style="color: #585858; margin: 0px 0px 10px; overflow-wrap: break-word; overflow: hidden; position: relative; text-align: left;">For a man who didn’t consider himself stellar, he had a galaxy of qualities any man would love to possess. To his family he was “Handy Andy.” He could repair, build or create anything he needed. He said when he was a kid, he built a contraption to attach to his bike so he could haul his fishing poles. When he wanted a Cajun microwave, he built one, manufactured the metal and improved it so it would serve double duty as a grill while the chicken was cooking. When he wanted to build a dock at the river, it never entered his mind to hire that out. He just manufactured or bought the tools to do it himself. A man pounding metal posts into 14 feet of river bed was a sight to see. </p><p class="obituary-text" style="color: #585858; margin: 0px 0px 10px; overflow-wrap: break-word; overflow: hidden; position: relative; text-align: left;">He was a wine maker, even though he didn’t drink it. Blackberry, muscadine, cherry, apple and grape wines were enjoyed by family and friends alike. </p><p class="obituary-text" style="color: #585858; margin: 0px 0px 10px; overflow-wrap: break-word; overflow: hidden; position: relative; text-align: left;">Until he moved to town and provided the local deer with a bountiful feast, he had the prettiest gardens. He and Denise would can his harvest until the deer made the local farmers market a better option. </p><p class="obituary-text" style="color: #585858; margin: 0px 0px 10px; overflow-wrap: break-word; overflow: hidden; position: relative; text-align: left;">He was a saver…not a hoarder. You never knew when you might need something but you could rest assured, he had at least three of everything. </p><p class="obituary-text" style="color: #585858; margin: 0px 0px 10px; overflow-wrap: break-word; overflow: hidden; position: relative; text-align: left;">He was always prepared for the potential of hard times. That hunter-gatherer gene assured nobody in his family was going to go hungry. He could barbecue, fry, grill, bake and sauté just about anything and friends and family alike loved his cooking. </p><p class="obituary-text" style="color: #585858; margin: 0px 0px 10px; overflow-wrap: break-word; overflow: hidden; position: relative; text-align: left;">He loved to fish for catfish on the Elk and salmon in the Gastineau Channel in Alaska. When he reeled in a 32 lb. halibut near Auke Bay, they knew good eats were ahead! </p><p class="obituary-text" style="color: #585858; margin: 0px 0px 10px; overflow-wrap: break-word; overflow: hidden; position: relative; text-align: left;">He could be an adventurous rambler, which was a good quality to have when married to a rambling wife who liked to drive and plan road trips. Whether it was Tennessee, Alaska, Louisiana, Mississippi, Missouri, Kentucky, Alabama, Florida or more, he could be certain that Denise had an itinerary, and they stopped and explored, ate and enjoyed some of the most unique places around.</p><p class="obituary-text" style="color: #585858; margin: 0px 0px 10px; overflow-wrap: break-word; overflow: hidden; position: relative; text-align: left;">He was the most loving husband Denise could ask for. After he retired, he made sure breakfast and lunch were ready for when she went to work and had dinner cooked when she got home. He promised her he would take care of everything, and he exceeded that promise. He never started or ended a day without expressing his love for her. They worked side by side for twenty years to prepare a place to enjoy in retirement on the Elk River. When Denise’s mother was widowed, and later ill with Alzheimer’s, Andy made every moment spent with her special and spoiled Meme just as much as he did his wife. </p><p class="obituary-text" style="color: #585858; margin: 0px 0px 10px; overflow-wrap: break-word; overflow: hidden; position: relative; text-align: left;">He loved his children with a never-ending devotion. He wanted them to be happy. They all had special qualities too. He knew he could depend on Blair to take care of just about anything he asked. They had a very special father-daughter relationship – one she will certainly cherish throughout her life. He and Blake would talk sports, especially Volunteer football and racing, cards, horses and just about anything. He also knew he could depend on Dale and Andrew to wire a building or get the boat running when his age started getting the best of him.</p><p class="obituary-text" style="color: #585858; margin: 0px 0px 10px; overflow-wrap: break-word; overflow: hidden; position: relative; text-align: left;"> And let’s just talk about that laugh. His sense of humor was contagious. He would throw his head back, and no one could miss it when he started. It was loud, distinctive and you couldn’t help but join in. </p><p class="obituary-text" style="color: #585858; margin: 0px 0px 10px; overflow-wrap: break-word; overflow: hidden; position: relative; text-align: left;">Whether you were a friend, co-worker or passed him as he took his walks up Mountain View Road, always know Andy had the kindest place in his heart and truly enjoyed the time spent with you. </p><p class="obituary-text" style="color: #585858; margin: 0px 0px 10px; overflow-wrap: break-word; overflow: hidden; position: relative; text-align: left;">August 24, 2023, the light went out of the family’s North Star. </p><p class="obituary-text" style="color: #585858; margin: 0px 0px 10px; overflow-wrap: break-word; overflow: hidden; position: relative; text-align: left;">Andy made the most of his dash. 1956-2023. Because he showered his family with so much love, 67 years will never be enough. They have memories and lots of them. They will depend on them to help them learn to live without him. They feel a tremendous loss and must get realigned to move forward without Andy. Andy’s efforts in building a strong core will help Denise, Blake, Blair, Dale, Andrew and the rest of the family get through this loss and we ask you to pray for them. </p><p class="obituary-text" style="color: #585858; margin: 0px 0px 10px; overflow-wrap: break-word; overflow: hidden; position: relative; text-align: left;">Thank you for being a part of Andy Grisham’s life.</p></div>Denise Grishamhttp://www.blogger.com/profile/14381868419634009617noreply@blogger.com2tag:blogger.com,1999:blog-2653689026695880318.post-37688038639223470562023-05-21T10:16:00.004-05:002023-05-21T10:16:50.158-05:00Easy Apple Cake <div>
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<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGu48njjNII9AfIaPhnaoFSk1C2iji1fCc7Tvvv3dRyYmy6t1xJflujucSmBTykWXsPhfxw9UKiQiDeiY9eI6PtT--QnwUDtv0DUB1tlo7bEY4db2Nz4czq0Ox0tZoWxGd0XYmMlvLuyyapyv4hRVZ_U-6dZx7hACBq-UatBFsZXH07fh913alPXY/s2880/MTSIG_EASY%20APPLE%20CAKE1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2160" data-original-width="2880" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGu48njjNII9AfIaPhnaoFSk1C2iji1fCc7Tvvv3dRyYmy6t1xJflujucSmBTykWXsPhfxw9UKiQiDeiY9eI6PtT--QnwUDtv0DUB1tlo7bEY4db2Nz4czq0Ox0tZoWxGd0XYmMlvLuyyapyv4hRVZ_U-6dZx7hACBq-UatBFsZXH07fh913alPXY/w640-h480/MTSIG_EASY%20APPLE%20CAKE1.jpg" title="Glass bowl of apple cake and vanilla ice cream" width="640" /></a></div>This easy apple cake will make a baker out of anyone. If you have read my posts any length of time, you know I am not a baking queen by any stretch of the imagination. My cooking skills are better served when you need a hearty meal, leftovers repurposed or snacky snacks to savor at gatherings.<br /><p></p><p>Some time ago, I canned a little over a half dozen pint jars of apples which were left over from making <a href="https://manthatstuffisgood.blogspot.com/2013/09/crockpot-apple-and-pear-butter.html" target="_blank">apple butter.</a> At some point, Mr. Grisham brought a few pint jars in from "the cottage pantry" and they hung out in the pantry in the house. Every time I opened the door, there they were. I started seeing a lot of posts for apple cake recipes and found several that had the same basic ingredient lineup. Well there you go. I had everything in the pantry, and a purpose for at least two pints of the apples. </p><p> Let me just tell you. This cake, warm out of the oven and ice cream, are
beyond divine. It's not super sweet and is very moist. The recipes I read
through all called for anywhere from two to six medium fresh apples. I substituted with two
pint jars, drained. I can
attribute the moistness to using canned apples.(Around two cups of fruit or so.)<br /></p><p>I have since baked this cake three times. The second time I added chopped pecans which were in the freezer looking like they needed to be a part of this. The third time I didn't add any and Andy said he liked the cake better with. He has advised me we have enough jars of apples in the pantry to bake two more cakes!</p><p>We finished up the last of the cake last night. Today, I will be doing my annual baking of a <a href="https://manthatstuffisgood.blogspot.com/2012/04/pina-colada-cake.html" target="_blank">Pina Colada cake</a> for Mr. Grisham's 67th birthday this week! Which reminds me. I need to post the exact directions for the version I make in a 9x13 pan as it is slightly different from the bundt cake version. Bundt cake pans are one of the reasons I hate to bake. It's always a roll of the dice as to whether or not that pan is a pain to clean. Ughh.<br /></p><p><b>INGREDIENTS:</b></p><div style="text-align: left;">1-3/4 cups sugar</div><div style="text-align: left;">1/2 cup oil</div><div style="text-align: left;">2 teaspoons of cinnamon</div><div style="text-align: left;">2 eggs </div><div style="text-align: left;">2 jars canned apples, drained (or 6 medium sweet apples, peeled and chopped)</div><div style="text-align: left;">2 cups AP flour</div><div style="text-align: left;">2 teaspoons baking soda </div><div style="text-align: left;">Chopped pecans (Around 1 cup or more) <br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><b>DIRECTIONS:</b></div><div style="text-align: left;">Preheat oven to 350 degrees. Coat a 9x13 baking dish with cooking spray--coat bottoms and sides.<br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6ERTEnoZAxef-GXGkgYU4wJZbRm0_DCB9x54Bxpwkxs_LEKjiNY1uGcnSOVLwc7A8XqgkwoT2KhkCvQOLD2P-BGO1uq1w6tG5LVtxVsyJlgDuapiMrU8rQ3ONwK7Up0e-ThQ-Qhib4n0D0Mt4OSuyQUajQKYKhIVBntwbZF_k1QA1lqEy_rko4d4/s2880/MTSIG_EASY%20APPLE%20CAKE2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2160" data-original-width="2880" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6ERTEnoZAxef-GXGkgYU4wJZbRm0_DCB9x54Bxpwkxs_LEKjiNY1uGcnSOVLwc7A8XqgkwoT2KhkCvQOLD2P-BGO1uq1w6tG5LVtxVsyJlgDuapiMrU8rQ3ONwK7Up0e-ThQ-Qhib4n0D0Mt4OSuyQUajQKYKhIVBntwbZF_k1QA1lqEy_rko4d4/w640-h480/MTSIG_EASY%20APPLE%20CAKE2.jpg" title="Glass bowl of sugar, cinnamon, apples" width="640" /></a></div><div style="text-align: center;">Mix the oil, eggs, sugar, cinnamon and apples in a large bowl.<br /></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhhySkTck-D1vsmTC9S1p9opoJHSqsWQb5juA1IHKm51WGL0BojbsldzULI-vF6OhjP1Yr376bFbYCwfPS4a2cb3bK1AsZDZYC-dKEn5tV3vnFU_UgkxovFGlCo5hJxmsvYlYRT7vYt6Xuy-xAH1wxsWqtVOoHJu5TnlGzlv_FbHd2upSrxMZMoNs/s2880/MTSIG_EASY%20APPLE%20CAKE3.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2160" data-original-width="2880" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhhySkTck-D1vsmTC9S1p9opoJHSqsWQb5juA1IHKm51WGL0BojbsldzULI-vF6OhjP1Yr376bFbYCwfPS4a2cb3bK1AsZDZYC-dKEn5tV3vnFU_UgkxovFGlCo5hJxmsvYlYRT7vYt6Xuy-xAH1wxsWqtVOoHJu5TnlGzlv_FbHd2upSrxMZMoNs/w640-h480/MTSIG_EASY%20APPLE%20CAKE3.jpg" title="Glass bowl of apple cake batter" width="640" /></a></div><div style="text-align: center;">Carefully stir until blended well. Try to not break down the apples when stirring.<br /></div></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidAuaZtt1Oj3utCLKJDWmmIM3_pUsdOMd7yYTejvV7TEXjuiRf4m5PSpBM8hnYWK_iELGbZ5J3UPmInWQgL6V7WHXiKsDoHXKlQ2sxYcoAzqB_xxYT2FrUjblX5WFVmGVwZdCLVetTIu78CWCXDFepCquwz28VhLqqZO9HZaA4ax8xhQFeMn-x1Jk/s2880/MTSIG_EASY%20APPLE%20CAKE4.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2160" data-original-width="2880" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidAuaZtt1Oj3utCLKJDWmmIM3_pUsdOMd7yYTejvV7TEXjuiRf4m5PSpBM8hnYWK_iELGbZ5J3UPmInWQgL6V7WHXiKsDoHXKlQ2sxYcoAzqB_xxYT2FrUjblX5WFVmGVwZdCLVetTIu78CWCXDFepCquwz28VhLqqZO9HZaA4ax8xhQFeMn-x1Jk/w640-h480/MTSIG_EASY%20APPLE%20CAKE4.jpg" title="Glass bowl of apple cake batter and flour being mixed together" width="640" /></a></div><div style="text-align: center;">Add the flour and baking soda to the wet ingredients and blend well. Pour into baking dish.<br /></div></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXvYiUSDdQdrF3BS6xJivfpkhKevVXqswWAqWplkpnNkhZCU3w1zmeitjKR3p05pdQGeBMP5veM4Lz8OkpXn7Nvepo81JRBcxcpfP-l_hRn-qBFDZQJSxRnyHli4if2n0K4kzBkhj4BUHtYkHsO3t5Z6woYfQcgvsdtCuMg-PiW7VUd8pmDYf07D8/s2880/MTSIG_EASY%20APPLE%20CAKE5.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2160" data-original-width="2880" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXvYiUSDdQdrF3BS6xJivfpkhKevVXqswWAqWplkpnNkhZCU3w1zmeitjKR3p05pdQGeBMP5veM4Lz8OkpXn7Nvepo81JRBcxcpfP-l_hRn-qBFDZQJSxRnyHli4if2n0K4kzBkhj4BUHtYkHsO3t5Z6woYfQcgvsdtCuMg-PiW7VUd8pmDYf07D8/w640-h480/MTSIG_EASY%20APPLE%20CAKE5.jpg" title="Baked apple cake in a glass dish" width="640" /></a></div><div style="text-align: center;">Everyone's oven is different so the first time you make this, bake for 30 minutes and check the progress. The center wasn't set so I baked for an additional 15 minutes. When I inserted a toothpick at 45 minutes, it came out clean.</div></div><div> </div><div><b>OPTION 2: (Which is our preferred mixture) </b></div><div>Simply add chopped pecans to the batter and bake. <br /></div><div></div><div></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZ8wJsHfuEMMbfbt0xnwmVyrtUvO7hBxC2_LIb61fQ_dn6bBgIik0dReIED6mD9pJeMDl3BEkY1GnMZgy2Y1u3BnBReJDgUQhovMPfH-UgQ3ee-NjtcJj1j4Fl4lEECFkXpemQ7eYJI14IFHsgUU6BZS54_dpNGOAqnDv7DaDKPKk4lQ5cZtkvP8Q/s2880/MTSIG_Easy%20Apple%20Cake7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2160" data-original-width="2880" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZ8wJsHfuEMMbfbt0xnwmVyrtUvO7hBxC2_LIb61fQ_dn6bBgIik0dReIED6mD9pJeMDl3BEkY1GnMZgy2Y1u3BnBReJDgUQhovMPfH-UgQ3ee-NjtcJj1j4Fl4lEECFkXpemQ7eYJI14IFHsgUU6BZS54_dpNGOAqnDv7DaDKPKk4lQ5cZtkvP8Q/w640-h480/MTSIG_Easy%20Apple%20Cake7.jpg" title="Easy apple cake batter and pecans in glass baking dish" width="640" /></a></div></div><div style="text-align: center;">We let this dish cool on a rack for about 15 minutes and did a taste test. <br />Oh, yes! It's a Keeper!<br /></div><br /><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj208cO6Btx-ZA0sG7WIZmDgTWT1UwdsoB4586draESueEDvz0-syK547mOIpAM2otPCqt-r2CflMcgEzUYze-rPpGepYUxhOxtU9V2Gsvx1889fXgR4WfdtwuTIptNFTVfpYqFC28RfKacydodqGRrqPxNXLQz1JiS6sithLypCV3UYig-HMAbeOk/s2452/MTSIG_Easy%20Apple%20Cake9.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2133" data-original-width="2452" height="556" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj208cO6Btx-ZA0sG7WIZmDgTWT1UwdsoB4586draESueEDvz0-syK547mOIpAM2otPCqt-r2CflMcgEzUYze-rPpGepYUxhOxtU9V2Gsvx1889fXgR4WfdtwuTIptNFTVfpYqFC28RfKacydodqGRrqPxNXLQz1JiS6sithLypCV3UYig-HMAbeOk/w640-h556/MTSIG_Easy%20Apple%20Cake9.jpg" title="Glass baking dish of easy apple cake with spatula" width="640" /></a></div><br /><div><br /><br /> <p></p></div></div>Denise Grishamhttp://www.blogger.com/profile/14381868419634009617noreply@blogger.com1tag:blogger.com,1999:blog-2653689026695880318.post-82985165336880195782023-03-05T10:38:00.000-06:002023-03-05T10:38:24.934-06:00Sloppy Joe Dip<!--Google tag (gtag.js)-->
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<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRoStzDO5PndyVEN_gGAhbmLwMuPVSS64T2IYluCAn-NZRktFQ7-aAfq9Q36QIlm8HiuVv5ITjhGkafKegFEvWU2wBBYZ07TgS2EByjLGZAG2xc1RDxsjSCFFoE0Wutrc2U6VuFT8z3n6wOImnVBO0Jdf8MWOf286d06OpVvJJkdKmpzSvn6qOgRU/s2880/MTSIG_SLOPPY%20JOE%20DIP1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2160" data-original-width="2880" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRoStzDO5PndyVEN_gGAhbmLwMuPVSS64T2IYluCAn-NZRktFQ7-aAfq9Q36QIlm8HiuVv5ITjhGkafKegFEvWU2wBBYZ07TgS2EByjLGZAG2xc1RDxsjSCFFoE0Wutrc2U6VuFT8z3n6wOImnVBO0Jdf8MWOf286d06OpVvJJkdKmpzSvn6qOgRU/w640-h480/MTSIG_SLOPPY%20JOE%20DIP1.jpg" title="Cheese covered sloppy Joe dip in teal skillet" width="640" /></a></div>This easy Sloppy Joe dip was one of appetizers served on Super Bowl Sunday.
Like the <a href="https://manthatstuffisgood.blogspot.com/2023/02/crock-pot-spinach-and-artichoke-dip.html" target="_blank">spinach and artichoke dip</a> I made, it makes quite a bit. No
worries though! When I came home from work on Monday evening, Andy had
some spaghetti prepared to eat with the leftover dip and garlic bread.
Seriously, it's almost good enough to make a permanent switch from traditional spaghetti sauce. (I did say
almost.) You can broil this and have a pretty lightly browned cheese topping or keep it warm on the stove for easy dipping, which is what we chose as we are notorious grazers. <p></p><div style="text-align: left;"><b><span style="color: #990000;">SLOPPY JOE DIP INGREDIENTS:</span></b></div><div style="text-align: left;"><span>2 lbs. ground beef</span></div><div style="text-align: left;"><span>1 can Sloppy Joe sauce (bolder flavor recommended)</span></div><div style="text-align: left;"><span>1 green pepper</span></div><div style="text-align: left;"><span>1 sweet onion</span></div><div style="text-align: left;"><span>1 bag shredded cheddar cheese</span></div><div style="text-align: left;"><span>3 Tbsp. flour</span></div><div style="text-align: left;"><span>2 cups chicken broth </span></div><div style="text-align: left;"><span>4 cloves minced garlic </span></div><div style="text-align: left;"><span>Favorite chips or veggies to dip with </span><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgduShSRCEcTagii7tcsdcbtU1Nw45HHp8AqztkDtFCIWPEVSdJvLME-Vga4_i-4Dxv2qo1vEUlbBSdP_ADgkExH7fnlUrRq28vC0o-48wUI_QyMBCdWaB_UH1RVFceBnDCkx4qwgVzpP12GS3ZamlmFDQZwqAwBt5aKo5U3VrXYE8ZnRLE_oItCjk/s2880/MTSIG_SLOPPY%20JOE%20DIP2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2160" data-original-width="2880" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgduShSRCEcTagii7tcsdcbtU1Nw45HHp8AqztkDtFCIWPEVSdJvLME-Vga4_i-4Dxv2qo1vEUlbBSdP_ADgkExH7fnlUrRq28vC0o-48wUI_QyMBCdWaB_UH1RVFceBnDCkx4qwgVzpP12GS3ZamlmFDQZwqAwBt5aKo5U3VrXYE8ZnRLE_oItCjk/w640-h480/MTSIG_SLOPPY%20JOE%20DIP2.jpg" title="Chopped onions and green peppers on red cutting board" width="640" /></a></div><div style="text-align: center;">Chop onion and green pepper.<br /></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghbcLleQsa095pdHDduyHkfpUX-NUVi3ynkbnaFYjwEvcvNvc4kDAJVXKLep464ui1hTBsKIMJClEE2hIAOK-Nl1zc3aRS_bFKaDNGqbYyrb9ITe0l_ammcpLUz5slRk0r5ooSGsBUubmjoNsEeRrIW9cge833t5nmB6mZdjAtVkTn5GcV8UnjLNQ/s2880/MTSIG_SLOPPY%20JOE%20DIP3.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2880" data-original-width="2160" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghbcLleQsa095pdHDduyHkfpUX-NUVi3ynkbnaFYjwEvcvNvc4kDAJVXKLep464ui1hTBsKIMJClEE2hIAOK-Nl1zc3aRS_bFKaDNGqbYyrb9ITe0l_ammcpLUz5slRk0r5ooSGsBUubmjoNsEeRrIW9cge833t5nmB6mZdjAtVkTn5GcV8UnjLNQ/w480-h640/MTSIG_SLOPPY%20JOE%20DIP3.jpg" title="Chopping and browning hamburger meat, garlic, onions and green peppers" width="480" /></a></div><div style="text-align: center;">Brown hamburger meat, onion, pepper and garlic.<br /></div></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGEWUIvuYkbYVi9sHeGMgzPW2KffaV23b6SrPt7A09rwUhW92VGDu1kuReh3sTZ83n9q1D9Q1P0gjFKhMsMHLv6knT8uroYuifgq_HR30PbUpo1NrVNgqKSq_pRHvmrSSbvU_OJcLnj5899Wg3Hg7Xh_220ilzQw3p-hskDgt8gwd7r7_nlAs4k38/s2880/MTSIG_SLOPPY%20JOE%20DIP4.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2160" data-original-width="2880" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGEWUIvuYkbYVi9sHeGMgzPW2KffaV23b6SrPt7A09rwUhW92VGDu1kuReh3sTZ83n9q1D9Q1P0gjFKhMsMHLv6knT8uroYuifgq_HR30PbUpo1NrVNgqKSq_pRHvmrSSbvU_OJcLnj5899Wg3Hg7Xh_220ilzQw3p-hskDgt8gwd7r7_nlAs4k38/w640-h480/MTSIG_SLOPPY%20JOE%20DIP4.jpg" title="Chopping and browning hamburger meat, onions and green peppers and flour" width="640" /></a></div><div style="text-align: center;">Add flour once the meat starts browning.<br /></div></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhV3ruPGjqVtOGRcxJE8QP8x3ROCFrXxZ9gvnWyzeQT2OuiATIJOmIEAfYYVpoekqLPjQfRxnmhag4WsaOh19Ml_13mKTeE8-Xj7xHpEAkLggUpY2LC7GyezUjaXznM9PRZ32G-TktPLeyqKUSUnJ_nWTZBYSwaKUk4wXV9ObMtTzmvgxZmrXhzgvg/s2880/MTSIG_SLOPPY%20JOE%20DIP5.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2160" data-original-width="2880" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhV3ruPGjqVtOGRcxJE8QP8x3ROCFrXxZ9gvnWyzeQT2OuiATIJOmIEAfYYVpoekqLPjQfRxnmhag4WsaOh19Ml_13mKTeE8-Xj7xHpEAkLggUpY2LC7GyezUjaXznM9PRZ32G-TktPLeyqKUSUnJ_nWTZBYSwaKUk4wXV9ObMtTzmvgxZmrXhzgvg/w640-h480/MTSIG_SLOPPY%20JOE%20DIP5.jpg" title="Stirring chicken broth into hamburger, pepper and onion mixture" width="640" /></a></div><div style="text-align: center;">Stir in Sloppy Joe sauce and chicken broth. Cook until the liquid is reduced.<br /></div></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdbzDPL6JgPUFswhjzhPh2dbfWUDVbNz-oF_r5LdORGCINB_Npbl799pfLAklKXTjr4_2xTCvVKE02RqA-CTeci9CQPNaSQMEQR2kqGPADAbo-yKyTXp9HCG7nCCrco6xlj_6uNbEfJqSsC_IyyrP4WOmy20oRkHDzkXGnW3t5psRliCCwKkMNdpg/s2880/MTSIG_SLOPPY%20JOE%20DIP7.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2160" data-original-width="2880" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdbzDPL6JgPUFswhjzhPh2dbfWUDVbNz-oF_r5LdORGCINB_Npbl799pfLAklKXTjr4_2xTCvVKE02RqA-CTeci9CQPNaSQMEQR2kqGPADAbo-yKyTXp9HCG7nCCrco6xlj_6uNbEfJqSsC_IyyrP4WOmy20oRkHDzkXGnW3t5psRliCCwKkMNdpg/w640-h480/MTSIG_SLOPPY%20JOE%20DIP7.jpg" title="Stirring cheese into sloppy Joe skillet with a blue and natural colored spurtle" width="640" /></a></div><div style="text-align: center;">Blend half of the bag of shredded cheese into the Sloppy Joe dip mixture.<br /></div></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqpxAckBAU01HG51efOfotAZyfNRQmrSSUTKE1NyqAg2-nhjWphrHUi-3NMXMFVa4GAb83vAcdBBHaAwnnEsAgxIdRljqSipVbh-MkYbI05JE83EmOzRH5Zi9iBkTaWCPaWKe7KMr1bJifL0sslqUsyKLHGSwf-tT-Qrx96Z6uzkf5lYRcAlKz4zY/s2880/MTSIG_SLOPPY%20JOE%20DIP8.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2160" data-original-width="2880" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqpxAckBAU01HG51efOfotAZyfNRQmrSSUTKE1NyqAg2-nhjWphrHUi-3NMXMFVa4GAb83vAcdBBHaAwnnEsAgxIdRljqSipVbh-MkYbI05JE83EmOzRH5Zi9iBkTaWCPaWKe7KMr1bJifL0sslqUsyKLHGSwf-tT-Qrx96Z6uzkf5lYRcAlKz4zY/w640-h480/MTSIG_SLOPPY%20JOE%20DIP8.jpg" title="Skillet of sloppy Joe dip topped with shreded cheese" width="640" /></a></div><div style="text-align: center;">Once the cheese is smoothly blended in the Sloppy Joe dip, top with the remaining shredded cheese. <br />At this point, you can broil in the oven or leave on the stove and let the cheese melt. <br /></div></div><div> <p></p></div>Denise Grishamhttp://www.blogger.com/profile/14381868419634009617noreply@blogger.com0tag:blogger.com,1999:blog-2653689026695880318.post-31601293158892280002023-02-25T14:32:00.003-06:002023-03-05T10:28:17.587-06:00Spinach Artichoke Pasta Casserole<!-- Google tag (gtag.js) -->
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<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAgIPkQOszQPgGkDtbqWrLwXwTtczl-zaJHDn-mXo10Uv8tvw0t3pDLQ2ieni_6eqkrtum7FVecsSHicoB5PAJ5O77Y_QG87-6xN3_f2qm9XkCQz7hyja49y8dVVuIorMvZz1KNgBXCg-VBClnEzJm5sJm1F92b6cYPFBBpds9QHEbP4sGW_Ruzag/s2453/20230225_133343.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1840" data-original-width="2453" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAgIPkQOszQPgGkDtbqWrLwXwTtczl-zaJHDn-mXo10Uv8tvw0t3pDLQ2ieni_6eqkrtum7FVecsSHicoB5PAJ5O77Y_QG87-6xN3_f2qm9XkCQz7hyja49y8dVVuIorMvZz1KNgBXCg-VBClnEzJm5sJm1F92b6cYPFBBpds9QHEbP4sGW_Ruzag/w640-h480/20230225_133343.jpg" title="White plate with spinach artichoke pasta served on a fork" width="640" /></a></div><div class="separator" style="clear: both; text-align: left;">Spinach Artichoke Pasta Casserole is the perfect left-over solution when you've made way too much dip (<a href="https://manthatstuffisgood.blogspot.com/2023/02/crock-pot-spinach-and-artichoke-dip.html" target="_blank">see Crock Pot Spinach and Artichoke Dip</a>) and you don't want it to go to waste. Andy kept saying, "I wonder if we can serve this with spaghetti," after he made spaghetti one evening and used left over Sloppy Joe Dip for the sauce. (Which was excellent, by the way). I was a little hesitant but I finally agreed and put my own spin on it. I wanted to add some type of chopped ham or pepperonis but he was not feeling that. However, if we do this one again, we both agreed to add a little; not that it needs it but we think it would make a nice addition.</div><div class="separator" style="clear: both; text-align: left;"> </div><div class="separator" style="clear: both; text-align: left;"><b style="color: #38761d;">INGREDIENTS:</b></div><div class="separator" style="clear: both; text-align: left;"><a href="https://manthatstuffisgood.blogspot.com/2023/02/crock-pot-spinach-and-artichoke-dip.html" target="_blank">Spinach and Artichoke dip </a>(about 6 cups) </div><div class="separator" style="clear: both; text-align: left;">Egg noodles, 8 oz. bag, cooked per directions</div><div class="separator" style="clear: both; text-align: left;">2 cups Italian shredded cheese<br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">We had one of those 5 cup Rubbermaid containers loosely filled with spinach and artichoke dip and then a another one which held about a cup of dip. The bowl sat on the counter while I cooked one 8 oz. bag of egg noodles and preheated the oven to 350 degrees.<br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuCeVclorTqOANDz-zDyu4suTqjXBeO21QBx9zfBL0nIMV0KrmR5_aEypdyWda19ukqHH8WC-zWMkBnBXMs3yg1nicYD7m9HmPqUsv4UYwVCup5wjrR4XAM-wZ2TK0tf5sE6w4XjLcmMfqbY-5f_vm3_ix5SM72_ENd7BcEYL1VomAXw-KTWXCjEk/s2880/20230225_133508.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2160" data-original-width="2880" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuCeVclorTqOANDz-zDyu4suTqjXBeO21QBx9zfBL0nIMV0KrmR5_aEypdyWda19ukqHH8WC-zWMkBnBXMs3yg1nicYD7m9HmPqUsv4UYwVCup5wjrR4XAM-wZ2TK0tf5sE6w4XjLcmMfqbY-5f_vm3_ix5SM72_ENd7BcEYL1VomAXw-KTWXCjEk/w640-h480/20230225_133508.jpg" title="Stainless steel bowl of egg noodles and spinach artichoke dip" width="640" /></a></div>The noodles were drained and thrown in the bowl of dip. The heat of the noodles made quick work of blending everything.<br /><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNwQYEs49uW8B6P0Y5OhvhhwyYXZRTKA8HPPsQDUwnJmK6U1sYSCyroOA2UrLpnm0X0Xkcaxl5ywTM1DumGwWc6NRM_jdTLvGC-XZk151wJRc8_pXhXNxhWzOJYlMfziWCM9CM3bYUwDcQ2deQeExjmEIb-aQ8YJj0jfnx3bdTyrCerERaxbIEdaw/s2880/20230225_133550.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2160" data-original-width="2880" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNwQYEs49uW8B6P0Y5OhvhhwyYXZRTKA8HPPsQDUwnJmK6U1sYSCyroOA2UrLpnm0X0Xkcaxl5ywTM1DumGwWc6NRM_jdTLvGC-XZk151wJRc8_pXhXNxhWzOJYlMfziWCM9CM3bYUwDcQ2deQeExjmEIb-aQ8YJj0jfnx3bdTyrCerERaxbIEdaw/w640-h480/20230225_133550.jpg" title="Glass casserole dish filled with egg noodles and spinach artichoke dip" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;">Lightly spray a small (8" x 11") dish and pour the ingredients in.<br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIUdV4qc4hh0WVEHnIBeHZ-_HwmBWPs6mFtZFse0njoIEsQXStwEo_7dOeNdnVN5vnSDsW24zTbEh_4Y2yRnkXT_ErCdfE11q0EItFLa_oWEd0yg__J59G9zwEsQmohSZMvhC5sGwq4fWN7zoO4iIVIP_eHyMIS-7k3vsGiuFd4UfR9abYSfHNJsY/s2880/20230225_133617.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2160" data-original-width="2880" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIUdV4qc4hh0WVEHnIBeHZ-_HwmBWPs6mFtZFse0njoIEsQXStwEo_7dOeNdnVN5vnSDsW24zTbEh_4Y2yRnkXT_ErCdfE11q0EItFLa_oWEd0yg__J59G9zwEsQmohSZMvhC5sGwq4fWN7zoO4iIVIP_eHyMIS-7k3vsGiuFd4UfR9abYSfHNJsY/w640-h480/20230225_133617.jpg" title="Glass casserole dish topped with Italian cheeses" width="640" /></a></div>Top the mixture with cheese.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJ5_rsPEVCnCh66KYz5joESfwKlbqcWDXLipvtmlb0yMxuNhaogv1EE3SwSJciy24TH_wSwAlOr6ky3ga14tKPyEQRICmAGyhHrz06pOs0QqISN1-xgtxMIOgyAuop0ieZO6p04t_ixfuUttGY-0T45u08jqxv0XSMNwykBvazeQqeS3f78ht6Fdk/s2880/MTSIG_SPINACH%20ARTICHOKE%206.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2160" data-original-width="2880" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJ5_rsPEVCnCh66KYz5joESfwKlbqcWDXLipvtmlb0yMxuNhaogv1EE3SwSJciy24TH_wSwAlOr6ky3ga14tKPyEQRICmAGyhHrz06pOs0QqISN1-xgtxMIOgyAuop0ieZO6p04t_ixfuUttGY-0T45u08jqxv0XSMNwykBvazeQqeS3f78ht6Fdk/w640-h480/MTSIG_SPINACH%20ARTICHOKE%206.jpg" title="Baked spinach artichoke pasta topped with melted cheese" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;">Bake until ingredients are heated through and the cheese is nicely melted.<br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQKQR_hfuESh4nq-LuAjb8VFOIdS93n2PQdtCuu0w__QNAO2J4vY9k5JzXR8KOcQUVhH8I7n7c4zpvtOAmjKyHH8o4sKG5WWRS9H11juOWgP---Ijmcek-tp1ndU-eY_uGs2uxfqQwRK6awhRTucH-vyA3fQUoN2vwjAu7a2vZqueuuvd0H5dRD0Y/s2804/20230225_133424.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1993" data-original-width="2804" height="454" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQKQR_hfuESh4nq-LuAjb8VFOIdS93n2PQdtCuu0w__QNAO2J4vY9k5JzXR8KOcQUVhH8I7n7c4zpvtOAmjKyHH8o4sKG5WWRS9H11juOWgP---Ijmcek-tp1ndU-eY_uGs2uxfqQwRK6awhRTucH-vyA3fQUoN2vwjAu7a2vZqueuuvd0H5dRD0Y/w640-h454/20230225_133424.jpg" title="Glass casserole dish partially filled with spinach artichoke pasta" width="640" /></a></div>We served this like we were eating lasagna with garlic knot rolls. </div><div class="separator" style="clear: both; text-align: center;">It was very good and not one bit of food went to waste.<br /> </div><p></p>Denise Grishamhttp://www.blogger.com/profile/14381868419634009617noreply@blogger.com0tag:blogger.com,1999:blog-2653689026695880318.post-62404388717126646842023-02-22T06:43:00.001-06:002023-02-22T06:43:34.630-06:00Muscadine Moonshine<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdGd-xL30u9v_fFF9HuPsGWSOklVtStaEdFfpJ-Xk8zEj2XDiOxyYesKIx9IyZ5vZcZwJayDoOyqZgwg_Hv_JBPz_ftmaooYEr5W4CWgdWAyD9FUjwpRE7XAGxt2OkKO1MuD3dicgZdet2ILn1VdZsQ0YuFbNI44UtGaKAw0l2oXZxXy1xS4ttE_M/s2880/MTSIG_Muscadine%20Moonshine_1.jpg" style="display: block; padding: 1em 0px; text-align: center;"><img alt="" border="0" data-original-height="2160" data-original-width="2880" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdGd-xL30u9v_fFF9HuPsGWSOklVtStaEdFfpJ-Xk8zEj2XDiOxyYesKIx9IyZ5vZcZwJayDoOyqZgwg_Hv_JBPz_ftmaooYEr5W4CWgdWAyD9FUjwpRE7XAGxt2OkKO1MuD3dicgZdet2ILn1VdZsQ0YuFbNI44UtGaKAw0l2oXZxXy1xS4ttE_M/s600/MTSIG_Muscadine%20Moonshine_1.jpg" width="600" /></a></div><p>
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<script async="" src="https://www.googletagmanager.com/gtag/js?id=G-Y5GWX0GPLK"></script>Last year, I let Andy know I wanted any left over fruit after he made his muscadine wine so I could try my hand at muscadine moonshine. As luck would have it, he had just enough for the wine. <br /></p><p></p><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLgOnrefE27UaV3lBTDwxTyVrnHrlubxmm5suarYnlBcz8_z-WXWOTvdmM56s6nwqM5FK_ThtDtUWZxyc60y69R57RDuWTUii0xh_drsW0lrS5wFpdsTHILPAPjt2MOwC75xmaQO34z5rR-p0M2l73T9r0e25YTXIFQr3YOb1g3Iwr7LfpF2rwQjg/s2880/MTSIG_Muscadine%20Moonshine_2.jpg.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2160" data-original-width="2880" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLgOnrefE27UaV3lBTDwxTyVrnHrlubxmm5suarYnlBcz8_z-WXWOTvdmM56s6nwqM5FK_ThtDtUWZxyc60y69R57RDuWTUii0xh_drsW0lrS5wFpdsTHILPAPjt2MOwC75xmaQO34z5rR-p0M2l73T9r0e25YTXIFQr3YOb1g3Iwr7LfpF2rwQjg/w640-h480/MTSIG_Muscadine%20Moonshine_2.jpg.jpg" title="Dark purple muscadine fruit" width="640" /></a></div><div style="text-align: left;">Luckily, 2023 was a stellar year for muscadines! They were larger than
ever and had a juicy, sweet taste. We were heading to the river for the
weekend and I packed up my pressure cooker, jars and the other assorted
ingredients to make this happen. If I was home, I would have added a layer of cheesecloth to my strainer to limit the amount of pulp that passed through. <br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><b style="color: #351c75;">INGREDIENTS:</b></div><div style="text-align: left;">A gallon or more of muscadines (reserve some for the jars)<br /></div><div style="text-align: left;">2 cups sugar</div><div style="text-align: left;">4 cups water</div><div style="text-align: left;">1/2 tsp. vanilla per pint (good quality)</div><div style="text-align: left;">Pure Grain Alcohol (PGA)<br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;">Around 8 sterilized pint jars, lids and rings</div><div style="text-align: left;">Pressure cooker</div><div style="text-align: left;">Fine mesh strainer</div><div style="text-align: left;">Wide mouth funnel</div></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj15yMSpz9qMmeT33siDuuJTPzcPKwxvd6uHfPvKv8sAItkShpJ1mib1KYqmOFrpHXrzEKNHikIZKEMiTElS8L3icy8MWWypWxsJrH9e3bzg_tiQ1aqCJjU9yzdkKHrEjPvcG1gWlLD-d1Y05WEBK592rrnN12VAJvS34FznT5Bb96MS_LvQsML4AQ/s2880/MTSIG_Muscadine%20Moonshine_3.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2160" data-original-width="2880" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj15yMSpz9qMmeT33siDuuJTPzcPKwxvd6uHfPvKv8sAItkShpJ1mib1KYqmOFrpHXrzEKNHikIZKEMiTElS8L3icy8MWWypWxsJrH9e3bzg_tiQ1aqCJjU9yzdkKHrEjPvcG1gWlLD-d1Y05WEBK592rrnN12VAJvS34FznT5Bb96MS_LvQsML4AQ/w640-h480/MTSIG_Muscadine%20Moonshine_3.jpg" title="Washing purple muscadines in a stainless steel sink" width="640" /></a></div><div style="text-align: center;">Clean the fruit and pick out any bruised fruit, stems, leaves, etc.<br /></div><div style="text-align: center;">Save the plumpest ones to add when you fix the jars.<br /></div><div><div class="separator" style="clear: both; text-align: center;"><img border="0" data-original-height="2160" data-original-width="2880" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0CuxmFwMNqQk6yhF5qPlb3sVYVNLCXL32FeyZEJ2MxLWFTUp0U2Je2Tem0I-xiZ736-wu-xYsojyKjJ5pZk1FPVFcHGFmiSIyn6UsW32FR0DKBphoMSxJPlbZhqVfVzLFVlRXhOt5Qid9QfkZzbOETep-avMuoSoaIk83a3zX0xdedZfUKtSFyFQ/w640-h480/MTSIG_Muscadine%20Moonshine_4.jpg" title="Glass canning jars and fine mesh strainer" width="640" /><span style="color: black;"> </span></div><div class="separator" style="clear: both; text-align: center;"><span style="color: black;">Sterilize jars, lids and rings.<br /></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNYlujXOa87638HxWt6ySU4unphitkkC68x3vlWsbHRthHOwrG77Gvra_lqzlYktmYssjhdJvYcW78u1bSFqdkMtD5amATymUk5JOROa6h-TarsXhe3RbfMV9IoMOZioKATWrVWgQxu7YAXWpPecYbJv0YfBec7dHIHD19RyUlrJS3TJKBKa8-HdI/s2880/MTSIG_Muscadine%20Moonshine_5.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2160" data-original-width="2880" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNYlujXOa87638HxWt6ySU4unphitkkC68x3vlWsbHRthHOwrG77Gvra_lqzlYktmYssjhdJvYcW78u1bSFqdkMtD5amATymUk5JOROa6h-TarsXhe3RbfMV9IoMOZioKATWrVWgQxu7YAXWpPecYbJv0YfBec7dHIHD19RyUlrJS3TJKBKa8-HdI/w640-h480/MTSIG_Muscadine%20Moonshine_5.jpg" title="Pressure cooker pot half-filled with muscadines" width="640" /></a></div><div style="text-align: center;">Fill the pressure cooker half full of clean muscadines.<br /></div></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgev8nb_6ACC-2l4_CMTzVHXIHLfzq9ztBIrgHH4Nej1Bu0CeJ0WUXvVD7l9FOiFDcT5UFJSeWmEKWKPMCO5JBIzlgriA2m1VrUoK-UqADpqK1JJY737zx9slMg8QLA_ESVkeCgi-ItEvvsIaVUET06Y52kdT4Sx-s9HLe4pLEgHbKj7ejG2zftyCw/s2880/MTSIG_Muscadine%20Moonshine_6.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2160" data-original-width="2880" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgev8nb_6ACC-2l4_CMTzVHXIHLfzq9ztBIrgHH4Nej1Bu0CeJ0WUXvVD7l9FOiFDcT5UFJSeWmEKWKPMCO5JBIzlgriA2m1VrUoK-UqADpqK1JJY737zx9slMg8QLA_ESVkeCgi-ItEvvsIaVUET06Y52kdT4Sx-s9HLe4pLEgHbKj7ejG2zftyCw/w640-h480/MTSIG_Muscadine%20Moonshine_6.jpg" title="Pressure cooker half filled with muscadines and topped with sugar" width="640" /></a></div><div style="text-align: center;">Pour two cups of sugar on top. Mix well and add four cups of water.<br /></div></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiv7TniyZG2bH9k_iBs2w7bNnYjAfouCvhdJg0t_iQUgb_Amhe8hMtFn8eiM_LC1TMldSk4VJC9FSAYlYBP7FaxeVhrSxOtGm0DKJ-olwwn7V4e4fsEl71hDOOcb4NfQhq9i9b1IU4Z0lpGZ5mi_Xjmw3CsZQsVxKBMC4wW1SllA4skRn0KGMVtdhU/s2880/MTSIG_Muscadine%20Moonshine_7.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2880" data-original-width="2160" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiv7TniyZG2bH9k_iBs2w7bNnYjAfouCvhdJg0t_iQUgb_Amhe8hMtFn8eiM_LC1TMldSk4VJC9FSAYlYBP7FaxeVhrSxOtGm0DKJ-olwwn7V4e4fsEl71hDOOcb4NfQhq9i9b1IU4Z0lpGZ5mi_Xjmw3CsZQsVxKBMC4wW1SllA4skRn0KGMVtdhU/w480-h640/MTSIG_Muscadine%20Moonshine_7.jpg" title="Pressure cooker set to 30 minutes" width="480" /></a></div><div style="text-align: center;">Lock the lid on the pressure cooker after inspecting the gasket and release valve. Set time to 30 minutes. When cycle is complete, all a natural release of 90 minutes. </div><div style="text-align: center;"><span style="color: #20124d;"><b>CAREFULLY OPEN THE LID! </b></span></div><div style="text-align: center;"><b style="color: #20124d;">THIS WILL BE EXTREMELY HOT SO BE CAREFUL AS THE STEAM ESCAPES.</b><br /></div></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjI1GOBnqVpiq90QuwSZnmGR_hg9FyLXpMBFJSGcUFk2b3AlKnKKmoSRvmUfHS6PannZ6LKea05HLvw_kYnJZAQF1ISCzO8jEof3lCg4ScgQbj6SGVZfj4PBU6--Iq3unSIKI2ytEXKOCHMRB2ikcNyweyvveY36CK_8plOX3GR8X4WR2sL5eGZ4CM/s2880/MTSIG_Muscadine%20Moonshine_8.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2160" data-original-width="2880" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjI1GOBnqVpiq90QuwSZnmGR_hg9FyLXpMBFJSGcUFk2b3AlKnKKmoSRvmUfHS6PannZ6LKea05HLvw_kYnJZAQF1ISCzO8jEof3lCg4ScgQbj6SGVZfj4PBU6--Iq3unSIKI2ytEXKOCHMRB2ikcNyweyvveY36CK_8plOX3GR8X4WR2sL5eGZ4CM/w640-h480/MTSIG_Muscadine%20Moonshine_8.jpg" title="Pressure cooked muscadines and juice" width="640" /></a></div><div style="text-align: center;">Two hours later we have some sweet smelling muscadine juice. <br />I used my PC "chopper" to break up the fruit.<br /></div></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNreNOsxXXnaB5dSCvAK1ihLxugn09B3_zVoNLBGO85HmSlIr0POZ7E-NH0lria57-q1LUUh85mhUt_5mHGt5chLq46Lr1bhaEwc_eaRxoc9vxgANCzoUCyl_6kFxOTx4TKqg9zLiOW0NstE4tkI57EYShHUrN4GoCacFYBYbu-rLJJStddV1dkLo/s2880/MTSIG_Muscadine%20Moonshine_9.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2160" data-original-width="2880" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNreNOsxXXnaB5dSCvAK1ihLxugn09B3_zVoNLBGO85HmSlIr0POZ7E-NH0lria57-q1LUUh85mhUt_5mHGt5chLq46Lr1bhaEwc_eaRxoc9vxgANCzoUCyl_6kFxOTx4TKqg9zLiOW0NstE4tkI57EYShHUrN4GoCacFYBYbu-rLJJStddV1dkLo/w640-h480/MTSIG_Muscadine%20Moonshine_9.jpg" title="Straining muscadine juice through fine mesh strainer with stainless measuring cup." width="640" /></a></div><div style="text-align: center;">Strain fruit and juice through a fine mesh strainer into a large container. <br /></div></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiy3CsqgK209FTIv0a5fpWe2Fe71_2Nki7l2lWXFtuLdfygQsGvajyNOMm1ha39vk5oSovF_On1bdy0ptxi_nvIfGZ4VtcqActxlP-CTaYgDYZCYNrjwM1U7YqZI4ZpTDMKcL6KakDtqVpvn16lly5E9pnoYxwTi3sHs5JbOt4Ph5GnKHhQCR9Z97M/s2880/MTSIG_Muscadine%20Moonshine_10.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2160" data-original-width="2880" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiy3CsqgK209FTIv0a5fpWe2Fe71_2Nki7l2lWXFtuLdfygQsGvajyNOMm1ha39vk5oSovF_On1bdy0ptxi_nvIfGZ4VtcqActxlP-CTaYgDYZCYNrjwM1U7YqZI4ZpTDMKcL6KakDtqVpvn16lly5E9pnoYxwTi3sHs5JbOt4Ph5GnKHhQCR9Z97M/w640-h480/MTSIG_Muscadine%20Moonshine_10.jpg" title="Pint jars half filled with muscadines and muscadine juice" width="640" /></a></div><div style="text-align: center;">Fill pint jars half way way with juice. Add 1/2 teaspoon of good quality vanilla to each jar. <br />Add several of the reserved muscadines to the jar. <br /></div></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEmSXaghYimIBou15YmQqtdsplEy8ob7_HvgGjIVZ8hgvCoCiV8Va1Yf5wONFljbYq8yY8z8NkUGNbWuRPNlYvrFIyy02UqVhn34nJUPBR2XfQ_mi_1XYKfB-LdOAGy-brY6sKWMjEBJ7fV7n0LOTyqiov3oywjj3hWHn-S0ogczigvVIsfDXP7Fw/s2880/MTSIG_Muscadine%20Moonshine_11.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2880" data-original-width="2160" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEmSXaghYimIBou15YmQqtdsplEy8ob7_HvgGjIVZ8hgvCoCiV8Va1Yf5wONFljbYq8yY8z8NkUGNbWuRPNlYvrFIyy02UqVhn34nJUPBR2XfQ_mi_1XYKfB-LdOAGy-brY6sKWMjEBJ7fV7n0LOTyqiov3oywjj3hWHn-S0ogczigvVIsfDXP7Fw/s320/MTSIG_Muscadine%20Moonshine_11.jpg" width="240" /></a></div><div style="text-align: center;">Top the rest of the way with pure grain alcohol. Leave a little head space, and carefully turn jars to mix.<br /></div><div style="text-align: center;"><b><span style="color: #20124d;"> <span style="font-size: large;">Preferred wait time to use is 40 days.</span></span></b> <br /></div><div style="text-align: center;">At a minimum, wait one week to sample. I added a little more PGA after a week. </div><div style="text-align: center;"><br /></div></div><div> <p></p></div>Denise Grishamhttp://www.blogger.com/profile/14381868419634009617noreply@blogger.com0tag:blogger.com,1999:blog-2653689026695880318.post-46900221299353155702023-02-19T16:41:00.002-06:002023-03-05T10:25:45.184-06:00Crock Pot Spinach and Artichoke Dip<!-- Google tag (gtag.js) -->
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<div><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwtaw0FPPsK5ABMX2JsqFy1p6uaL_gsaPN1PmhRnatIUc_1qmSPTTG5KdC8Xzo-xaCl_oJzrbZc1d3NJlAlFhKngLbV5lCebexuvR27VjSGjF6c5yO6mJbI10CB8NZAnZptLyMDm7BdNDaN_vDGcuU5rBMbz5kGHhhFZUKyZhQiaT8SIkXAwetc88/s2296/MTSIG_Spinach%20Artichoke1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1758" data-original-width="2296" height="490" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwtaw0FPPsK5ABMX2JsqFy1p6uaL_gsaPN1PmhRnatIUc_1qmSPTTG5KdC8Xzo-xaCl_oJzrbZc1d3NJlAlFhKngLbV5lCebexuvR27VjSGjF6c5yO6mJbI10CB8NZAnZptLyMDm7BdNDaN_vDGcuU5rBMbz5kGHhhFZUKyZhQiaT8SIkXAwetc88/w640-h490/MTSIG_Spinach%20Artichoke1.jpg" title="Glass bowl filled with spinach artichoke dip" width="640" /></a></div>When the Super Bowl rolls around, we have an appetizer extravaganza! Do we care about professional football? No. It's just the perfect excuse to load up on the goodies we like to nosh on. I have fixed several variations of spinach and artichoke dip but this one is the game-winning touch down! <p></p><div style="text-align: left;"><b style="color: #38761d;">INGREDIENTS:</b></div><div style="text-align: left;">Small bag fresh baby spinach, chopped</div><div style="text-align: left;">1 can artichoke hearts, drained and quartered</div><div style="text-align: left;">8 oz. block cream cheese, softened</div><div style="text-align: left;">1 stick butter</div><div style="text-align: left;">16 oz. sour cream</div><div style="text-align: left;">1 heaping Tbsp. fresh minced garlic </div><div style="text-align: left;">1 small can green chilies</div><div style="text-align: left;">About two Tbsp. dried minced onions</div><div style="text-align: left;">Sea salt to taste</div><div style="text-align: left;">12 oz. shredded Parmesan cheese<br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHiUnqOWZeB5_pbx3svato7yVRPI15SMbXc_GLc-BKcezCmRfpb3LCBX6g4PjJQHkLOFi9IrlXRa3HNnX55u9f2EqpIDJvU86lhIlmHvGvz1pOXBI_7OWFfpfDf0Sp72t6pDzMA3OmXQl2g0ztKJ05eIHfTWnRa2ZrkPzPCQNMfKStytFOlDIYyKY/s2880/MTSIG_SPINACH%20ARTICHOKE2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2160" data-original-width="2880" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHiUnqOWZeB5_pbx3svato7yVRPI15SMbXc_GLc-BKcezCmRfpb3LCBX6g4PjJQHkLOFi9IrlXRa3HNnX55u9f2EqpIDJvU86lhIlmHvGvz1pOXBI_7OWFfpfDf0Sp72t6pDzMA3OmXQl2g0ztKJ05eIHfTWnRa2ZrkPzPCQNMfKStytFOlDIYyKY/w640-h480/MTSIG_SPINACH%20ARTICHOKE2.jpg" title="Fresh spinach on a red silicone cutting board" width="640" /></a></div></div><div style="text-align: center;">Rough chop fresh spinach. I like to pick out the big stems which is ridiculous because this cooks down to a fraction of what you start with.<br /></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhatR8MHCR_ImufutvBA2uzmJdTtXG7fKXvxljBHU5iKSV4wzYrXGvF4VnHQRNg71TxRgjhgyHjOaVU2AYJfGc2Y5ZhfQhj4YKD8C-TCjUWSCBxd0nqCCqYq3c_UtqutvRaaRjOQh_BFKI8SZwpJOjsXmcMRO24FIP-DhZgKR5gbvk6gM3_NN7awmA/s2880/MTSIG_SPINACH%20ARTICHOKE3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2160" data-original-width="2880" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhatR8MHCR_ImufutvBA2uzmJdTtXG7fKXvxljBHU5iKSV4wzYrXGvF4VnHQRNg71TxRgjhgyHjOaVU2AYJfGc2Y5ZhfQhj4YKD8C-TCjUWSCBxd0nqCCqYq3c_UtqutvRaaRjOQh_BFKI8SZwpJOjsXmcMRO24FIP-DhZgKR5gbvk6gM3_NN7awmA/w640-h480/MTSIG_SPINACH%20ARTICHOKE3.jpg" title="Lined crockpot filled with spinach, choped artichokes" width="640" /></a></div><div style="text-align: center;">In a lined crock pot, make a layer of spinach and the quartered artichoke hearts.<br /></div></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijtH43ZZN1DB4ifRkO-efbUVV8b2MzSUng2_VEw8ZsI05JzO6EOuraXmmbfSzZljcuIuu7OpacXIeUFfnF2aUbZExkRDRdil58T8OYJaqZoz6qbE-yBybhgwH0A6a_S-9fIw7RhZBSb_TkR9pMliT5N7eva4wKSoTjkqHsz4eNKfifY-9rN8GidoY/s2880/MTSIG_SPINACH%20ARTICHOKE4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2160" data-original-width="2880" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijtH43ZZN1DB4ifRkO-efbUVV8b2MzSUng2_VEw8ZsI05JzO6EOuraXmmbfSzZljcuIuu7OpacXIeUFfnF2aUbZExkRDRdil58T8OYJaqZoz6qbE-yBybhgwH0A6a_S-9fIw7RhZBSb_TkR9pMliT5N7eva4wKSoTjkqHsz4eNKfifY-9rN8GidoY/w640-h480/MTSIG_SPINACH%20ARTICHOKE4.jpg" title="Lined crockpot filled with spinach, chopped artichokes, butter cream cheese" width="640" /></a></div><div style="text-align: center;">Add the block of cream cheese and stick of butter.<br /></div></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbEXw0Z0e4w9PKCiPgrtLU3fHMJuSDP8hNXu4-TR37xNeWGwsu-IlxRkB790Z4RaDU_fTQV6by3Jc5sLV3l-uxXAQxHeu9WjvoAahCU59qUJj3XpeAetXjestzAWLSsVxWQO2V0qDHlWfFlKREekqyi8C_vML1wEFCSN3D7DXB6DHPtAh6XWlv5ho/s2880/MTSIG_SPINACH%20ARTICHOKE5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2160" data-original-width="2880" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbEXw0Z0e4w9PKCiPgrtLU3fHMJuSDP8hNXu4-TR37xNeWGwsu-IlxRkB790Z4RaDU_fTQV6by3Jc5sLV3l-uxXAQxHeu9WjvoAahCU59qUJj3XpeAetXjestzAWLSsVxWQO2V0qDHlWfFlKREekqyi8C_vML1wEFCSN3D7DXB6DHPtAh6XWlv5ho/w640-h480/MTSIG_SPINACH%20ARTICHOKE5.jpg" title="Lined crockpot filled with spinach, chopped artichokes, butter cream cheese, sour cream" width="640" /></a></div><div style="text-align: center;">Add the 16 oz. container of sour cream.<br /></div></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgFA7R9mAxRsuW8iPQ_ZXRL7M5lenoof1JRZsbvSOhfOqK8HoJI1tvGF-yuiB_KO5F53LFGs99dgQ2TzjrQ0VEbQZKiztLHnf3eL3EPAy3-6YnHi0XCzLjd-HZu10hktmXhWbGaw-2--XAmApPMuSGLuOyxtT82NMjhIMnqu7yExCA5QwpGqCTX_Q/s2880/MTSIG_SPINACH%20ARTICHOKE6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2160" data-original-width="2880" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgFA7R9mAxRsuW8iPQ_ZXRL7M5lenoof1JRZsbvSOhfOqK8HoJI1tvGF-yuiB_KO5F53LFGs99dgQ2TzjrQ0VEbQZKiztLHnf3eL3EPAy3-6YnHi0XCzLjd-HZu10hktmXhWbGaw-2--XAmApPMuSGLuOyxtT82NMjhIMnqu7yExCA5QwpGqCTX_Q/w640-h480/MTSIG_SPINACH%20ARTICHOKE6.jpg" title="Lined crockpot filled with spinach, chopped artichokes, butter cream cheese, sour cream, minced garlic" width="640" /></a></div><div style="text-align: center;">Add fresh minced garlic. The more, the merrier (if you like garlic)<br /></div></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8ZpfgIsKAqmJsSE41KcX-V8iPEl97J_d162As7HLG5j8a2Yjker6P4ANnRAMiQI3d7yzYGWU3fAtYgdm3lL589M_UTvwH6n7j28LYSn7uT6gMq_BJiIOwMrvkcQNV3cZngJjHF8YFS9LUryslnySYcWQn6qJe4m2w3AWkhfCUrCkk3ilMPP0ZUgY/s2880/MTSIG_SPINACH%20ARTICHOKE7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2160" data-original-width="2880" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8ZpfgIsKAqmJsSE41KcX-V8iPEl97J_d162As7HLG5j8a2Yjker6P4ANnRAMiQI3d7yzYGWU3fAtYgdm3lL589M_UTvwH6n7j28LYSn7uT6gMq_BJiIOwMrvkcQNV3cZngJjHF8YFS9LUryslnySYcWQn6qJe4m2w3AWkhfCUrCkk3ilMPP0ZUgY/w640-h480/MTSIG_SPINACH%20ARTICHOKE7.jpg" title="Lined crockpot filled with spinach, chopped artichokes, butter cream cheese, sour cream, minced garlic, green chilies" width="640" /></a></div><div style="text-align: center;">Add one small can of chopped green chilies. This doesn't make this a hot dip, just flavorful.<br /></div></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwDttivv4r-AL3qBIvhnv966SFXF6YNxYxOAg7E3_G-yLBFHb5k7U3FXcKkPhLc3GEtA7ewriPfc1IqR6M4gzSPym7ODm9cyjbO4RlkdtD_liktoQsfZBT8GezXU7IA3b2gWz-iIRqRXedeCc_C0rzoAU5eaqijLK6CByaLc8QdqoQ2xkwYOmsKmo/s2880/MTSIG_SPINACH%20ARTICHOKE8.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2160" data-original-width="2880" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwDttivv4r-AL3qBIvhnv966SFXF6YNxYxOAg7E3_G-yLBFHb5k7U3FXcKkPhLc3GEtA7ewriPfc1IqR6M4gzSPym7ODm9cyjbO4RlkdtD_liktoQsfZBT8GezXU7IA3b2gWz-iIRqRXedeCc_C0rzoAU5eaqijLK6CByaLc8QdqoQ2xkwYOmsKmo/w640-h480/MTSIG_SPINACH%20ARTICHOKE8.jpg" title="Lined crockpot filled with spinach, chopped artichokes, butter cream cheese, sour cream, minced garlic, green chilies, minced onion" width="640" /></a></div><div style="text-align: center;">Sprinkle dried, minced onion over the top.<br /></div></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1REmgX8_0DuKsOCgfn-qHv7Cgko1fn8suXSsskQp4iBrXy55hk0AKbq0PcHbAcFxFT38YrqlzwUg_FxakIdIOq6VRBflkVSPDX0-yNtb0_wNid2bXhuB3bT8sGHd4VMTBnsenKl6RIkDhMONflJFVs5f6wTC3WO3m6ru60nbvTa2kxh9ecOb6TsM/s2880/MTSIG_SPINACH%20ARTICHOKE9.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2160" data-original-width="2880" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1REmgX8_0DuKsOCgfn-qHv7Cgko1fn8suXSsskQp4iBrXy55hk0AKbq0PcHbAcFxFT38YrqlzwUg_FxakIdIOq6VRBflkVSPDX0-yNtb0_wNid2bXhuB3bT8sGHd4VMTBnsenKl6RIkDhMONflJFVs5f6wTC3WO3m6ru60nbvTa2kxh9ecOb6TsM/w640-h480/MTSIG_SPINACH%20ARTICHOKE9.jpg" title="Lined crockpot filled with assorted vegetables, topped with shredded parmesan cheese" width="640" /></a></div><div style="text-align: center;">Top with shredded Parmesan cheese. Carefully give a stir to start blending ingredients. <br /></div></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_xg3IMxhS5-hf0S2mer08XOAJzzxa3zuoaJRsx-vmrasCYQ01uIIV9aXznAIN7O28HcJZUDef2uwwyhKW3mgI_zftirggP5x4DIfeCFXkH14kRsiaaNZJyMS-3Cf4p0dJzvTV0gNg8jF-ECwglfVteyLkgGyfdYOZ1KIEBNI7K5n8OuroIOs68co/s2880/MTSIG_SPINACH%20ARTICHOKE10.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2880" data-original-width="2160" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_xg3IMxhS5-hf0S2mer08XOAJzzxa3zuoaJRsx-vmrasCYQ01uIIV9aXznAIN7O28HcJZUDef2uwwyhKW3mgI_zftirggP5x4DIfeCFXkH14kRsiaaNZJyMS-3Cf4p0dJzvTV0gNg8jF-ECwglfVteyLkgGyfdYOZ1KIEBNI7K5n8OuroIOs68co/w480-h640/MTSIG_SPINACH%20ARTICHOKE10.jpg" title="Cooking spinach and artichoke dip in crock pot" width="480" /></a></div>Place the lid on top and set the temperature to high. Mix every twenty minutes until everything is blended well. Be sure to pull from the bottom! At one hour, it was close to being done but I did not let the cream cheese soften so it ended up taking around an hour and a half.<br /></div><div> </div><div>Dig in with toasted bread, crackers, corn chips or tortilla chips.</div><div><br /></div><div>This made a lot and since it was Andy and myself watching the game, we had a lot left over. I am putting together a pasta dish tonight with the left over dip and I'll let you know if it's a keeper. <br /></div>Denise Grishamhttp://www.blogger.com/profile/14381868419634009617noreply@blogger.com0tag:blogger.com,1999:blog-2653689026695880318.post-52324020677075152412023-01-08T11:32:00.007-06:002023-02-05T10:11:10.184-06:00Cheesy Corn Casserole
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiV1obusQ947sP9rDYC1FXfjoATG2FtTbVzHF16PrSZCEFNA--fo_g5EkM5wIC_6a-2vEO8Qy3vxMtVjw3gKyDN7QCJo28GJAGBVDvBwA6VfL8wEq53nE2nKMQkS558aOAGvGn_35CPlOZ3dukHjLVLo2GsKELqrDqW-D7o3r1MtxfpZ2MCluGTCnI/s2880/MTSIG_Cheesy%20Corn%20Casserole%201.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2880" data-original-width="2160" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiV1obusQ947sP9rDYC1FXfjoATG2FtTbVzHF16PrSZCEFNA--fo_g5EkM5wIC_6a-2vEO8Qy3vxMtVjw3gKyDN7QCJo28GJAGBVDvBwA6VfL8wEq53nE2nKMQkS558aOAGvGn_35CPlOZ3dukHjLVLo2GsKELqrDqW-D7o3r1MtxfpZ2MCluGTCnI/w300-h400/MTSIG_Cheesy%20Corn%20Casserole%201.jpg" title="Spoonful of corn casserole topped with melted mozzarella cheese in black skillet" width="300" /></a></div><p></p><p>Happy New Year! Fingers and toes crossed 2023 is a kinder, happier and prosperous year for all! Did you make sure <a href="https://manthatstuffisgood.blogspot.com/2013/12/new-years-day-hog-jowl.html" target="_blank">hog jowl</a>, <a href="https://manthatstuffisgood.blogspot.com/2014/01/new-years-day-black-eyed-peas.html" target="_blank">black-eyed peas</a> and <a href="https://manthatstuffisgood.blogspot.com/2019/10/best-mexican-cornbread-ever.html" target="_blank">cornbread</a> were on your menu? This cheesy corn casserole wasn't part of the meal to ring in the new year properly, but it was excellent with the left-over <a href="https://manthatstuffisgood.blogspot.com/2015/05/baked-or-grilled-bacon-wrapped-cabbage.html" target="_blank">bacon wrapped baked cabbage wedges</a> the day after. </p><p>Thanks to some vacation and holidays, Andy got to put up with me being home for two four-day weekends (bless him). The weather went from one extreme...single digit bitter cold, wind and hot water frozen in our bathroom to me stretching out on the porch in shorts and soaking up sun in 70 degrees! I'll take the heat any day! My sister was in for a visit from Alaska and ironically the cold came in with her and left the day she did. Just sayin'. During one of our TV binge-watching afternoons (thanks to the weather), a cheesy corn casserole served in a bar was featured on one of the food channels we were watching in between naps. Here is my version. </p><p><b>INGREDIENTS:</b></p><p>1 15 oz. can of corn drained<br />1 small can chopped green chilies<br />1/2 sweet onion, chopped<br />2 tbsp. butter<br />1/3 cup mayonnaise<br />1/4 tsp. cayenne power<br />1 tsp. sugar<br />1/2 tsp. salt<br />1/2 tsp. black pepper<br />Crumbled real bacon bits<br />Mozzarella cheese</p><p>DIRECTIONS: This is super simple to put together. Once you saute the onions, just mix, pour and bake!<br />Preheat oven to 350 degrees.<br /></p><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIlbrGY1ZXANLxMHMlkIqgXtB8hWcb5F2pfecpnA0N2QaMmFSj4PIxVK8EweN0-gQLxoxxP4Get60wByew2dD8_E0zm9eV92F_kZkIEX0TfokZ6-QaZlHWFKPJd9XKaz4Hr4vQQ16yeFQoB5wh_Hgs1a-hjtLXJ99UAPZKe01CvjzsrPyTNUmLbCg/s2530/MTSIG_Cheesy%20Corn%20casserole%203.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1996" data-original-width="2530" height="504" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIlbrGY1ZXANLxMHMlkIqgXtB8hWcb5F2pfecpnA0N2QaMmFSj4PIxVK8EweN0-gQLxoxxP4Get60wByew2dD8_E0zm9eV92F_kZkIEX0TfokZ6-QaZlHWFKPJd9XKaz4Hr4vQQ16yeFQoB5wh_Hgs1a-hjtLXJ99UAPZKe01CvjzsrPyTNUmLbCg/w640-h504/MTSIG_Cheesy%20Corn%20casserole%203.jpg" title="Black skillet full of chopped onions stirred with blue and natural colored wooden spurtle" width="640" /></a></div></div><p></p><p></p><p></p><p style="text-align: center;">Saute onions in butter in a black cast iron skillet.<br /></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbPQ6y6CLUx1woViJuFSe04UMSUMXEM9NS2BGImnxp0K-D4OWDOLVKmEjHBp-dtHLgq0FHJNmLAhoDFUYNlgYGQETvPGDedHI8nBO_enw0-MkHBTynnJ0-OPLN_nmKsZTg0OzvL1zNEmwC9OcIb6E9vM747fhqdfAImCI3axwDBo0ZoSfJMqHHDjM/s2569/MTSIG_Cheesy%20Corn%20casserole%202.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2074" data-original-width="2569" height="517" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbPQ6y6CLUx1woViJuFSe04UMSUMXEM9NS2BGImnxp0K-D4OWDOLVKmEjHBp-dtHLgq0FHJNmLAhoDFUYNlgYGQETvPGDedHI8nBO_enw0-MkHBTynnJ0-OPLN_nmKsZTg0OzvL1zNEmwC9OcIb6E9vM747fhqdfAImCI3axwDBo0ZoSfJMqHHDjM/w640-h517/MTSIG_Cheesy%20Corn%20casserole%202.jpg" title="Glass bowl of corn, green chilies mixed with a blue and natural wood spurtle." width="640" /></a></div><p></p><p style="text-align: center;">In a medium bowl mix corn, green chilies, cooked onions, mayo and spices.<br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrALmuciMfz7RWM7kd3x4lFb9Wn4Hy7SHdfvMH4Jzk2YMmeyHnPGBFdLn8U4Vaw9yPg8-azOoe7b9jCD26sLnvn0_W7Q_yjaAE3yNysGWUUJpBWfVaDFGtkKqud4a4iQ7YNaKFwtLhwCCsPRGHmXxH8562dTnSqE2bHFMmNtkU5OQvCDa-JHE4JdU/s2430/MTSIG_Cheesy%20Corn%20casserole%204.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2013" data-original-width="2430" height="530" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrALmuciMfz7RWM7kd3x4lFb9Wn4Hy7SHdfvMH4Jzk2YMmeyHnPGBFdLn8U4Vaw9yPg8-azOoe7b9jCD26sLnvn0_W7Q_yjaAE3yNysGWUUJpBWfVaDFGtkKqud4a4iQ7YNaKFwtLhwCCsPRGHmXxH8562dTnSqE2bHFMmNtkU5OQvCDa-JHE4JdU/w640-h530/MTSIG_Cheesy%20Corn%20casserole%204.jpg" title="Black cast iron skilled filled with corn casserole mixture." width="640" /></a></div><p></p><p style="text-align: center;">Pour mixture into skillet.<br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5tHvqrzM8T59ZovKajVRnkFO_y7qBwIC3mRyjxYqsR9ghR5lDWrVuv6QhN3m4xxhc_oMKpm-KGMr34j6lYCFE6biRs6Cpu-LXIN-Ge5dWMTRdSxvSbP6DvHtJy8J4PMAupOTIxCF6waaEOLbCiWc_LqCHXg5EzHpVBSWpLxsYTMWC9MjEuthtcZk/s2819/MTSIG_Cheesy%20Corn%20casserole%205.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2160" data-original-width="2819" height="490" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5tHvqrzM8T59ZovKajVRnkFO_y7qBwIC3mRyjxYqsR9ghR5lDWrVuv6QhN3m4xxhc_oMKpm-KGMr34j6lYCFE6biRs6Cpu-LXIN-Ge5dWMTRdSxvSbP6DvHtJy8J4PMAupOTIxCF6waaEOLbCiWc_LqCHXg5EzHpVBSWpLxsYTMWC9MjEuthtcZk/w640-h490/MTSIG_Cheesy%20Corn%20casserole%205.jpg" title="Black cast iron skilled filled with corn casserole and topped with bacon crumbles" width="640" /></a></div><p></p><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><p></p><p></p><p></p><p></p><p></p><p style="text-align: center;">Top corn mixture with bacon crumbles.<br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSPzum-9dam47DJl92Tq9ctuGIpW-N8gDSEmgTTF6xLvdIIYsyV15-u3oRhzb-imn8qdxO5eYSNjbD4m14ipT75Wk75ir83cjpMBJg8yg6jno5ple1QujG4cXy5jx3OoZRNpXgFE7vWwjzmFvlHYInzr6lrh_fuYA_PGiINq9xQJ63AzhyfPYte2E/s2880/MTSIG_Cheesy%20Corn%20casserole%206.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2160" data-original-width="2880" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSPzum-9dam47DJl92Tq9ctuGIpW-N8gDSEmgTTF6xLvdIIYsyV15-u3oRhzb-imn8qdxO5eYSNjbD4m14ipT75Wk75ir83cjpMBJg8yg6jno5ple1QujG4cXy5jx3OoZRNpXgFE7vWwjzmFvlHYInzr6lrh_fuYA_PGiINq9xQJ63AzhyfPYte2E/w640-h480/MTSIG_Cheesy%20Corn%20casserole%206.jpg" title="Black cast iron skillet filled and topped with shredded mozzarella cheese" width="640" /></a></div><p></p><p style="text-align: center;">Sprinkle shredded mozzarella cheese over the top.<br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8qLTbdYzw59sD-2QFpK3kkryKeoaEBvEJsrykuyxe5oGdSikSgULUUB_EIQeId-H2TyU0CBqXJcjFTJerlX04ol59gDuYJnKlqNZe1YJwLYkm1X4S9pvGMJ4b5Hwh2KqoigLKpCTpNFJO66vFUinSzcRyeZTSOcNL02Jc01MX6MCHUzckjVQFvlo/s2409/MTSIG_Cheesy%20Corn%20casserole%207.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1985" data-original-width="2409" height="528" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8qLTbdYzw59sD-2QFpK3kkryKeoaEBvEJsrykuyxe5oGdSikSgULUUB_EIQeId-H2TyU0CBqXJcjFTJerlX04ol59gDuYJnKlqNZe1YJwLYkm1X4S9pvGMJ4b5Hwh2KqoigLKpCTpNFJO66vFUinSzcRyeZTSOcNL02Jc01MX6MCHUzckjVQFvlo/w640-h528/MTSIG_Cheesy%20Corn%20casserole%207.jpg" title="Black cast iron skillet filled with baked cheesy corn casserole topped with lightly browned cheese" width="640" /></a></div><p></p><p style="text-align: center;">Bake until the cheese is a pretty golden brown.<br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7e965-qs2rmWh2-X7pd_Wyamzi8OaaJgUtW_SyGSp8FENfRxQdfWBJJvu4B8xYQi2NmDbzow6e6IQt3vnwMccnIaME1hm7ZJQOJmzY2dDMA-cQsfPksfyRjXziwe2kbeVPIBmf92F5lRILxjjrBsDyrLsABC9NluswoMyopRcDS0vivP6sLl6mLY/s2834/MTSIG_Cheesy%20Corn%20casserole%208.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1907" data-original-width="2834" height="430" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7e965-qs2rmWh2-X7pd_Wyamzi8OaaJgUtW_SyGSp8FENfRxQdfWBJJvu4B8xYQi2NmDbzow6e6IQt3vnwMccnIaME1hm7ZJQOJmzY2dDMA-cQsfPksfyRjXziwe2kbeVPIBmf92F5lRILxjjrBsDyrLsABC9NluswoMyopRcDS0vivP6sLl6mLY/w640-h430/MTSIG_Cheesy%20Corn%20casserole%208.jpg" title="Stainless spoon digging into a black cast iron skillet of cheesy corn casserole" width="640" /></a></div><p></p><p style="text-align: center;">Get ready to dig in! This will be one of our new go-to sides. <br />It is the perfect mixture of a little heat and sweet! <br /></p><p style="text-align: center;"><i>On another note, January 6, 2023 marked the 11th anniversary of "Man, That Stuff is Good!"<br />Much appreciation to all of you who follow my random posts and take the time to email me with questions and share your experiences regarding the recipes contained. The Cheesy Corn Casserole marks post number 600. Wow! We have so much to celebrate and be thankful for. </i><br /></p>Denise Grishamhttp://www.blogger.com/profile/14381868419634009617noreply@blogger.com0tag:blogger.com,1999:blog-2653689026695880318.post-41440036865881278302022-06-12T12:38:00.001-05:002023-02-05T10:16:13.665-06:00Buttery Skillet Biscuits<!-- Google tag (gtag.js) -->
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<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzRxoJ9S8bsRlJBjG50M8vWdgyxO4sjsVg9Mu-j4kP2-0HQtutrQV4Ix-tTMWB1-l_4hHuPYh2Y9U1YpxwuHMLtQ7wUPsiXwV6YYKojWEL1p-heWW9W8k34RoUzNf3R761Nrer4PGiisVjARXevlOiunTfxhZPt5Urc7yRrXro75jLrWhCX6v68OA/s2880/MTSIG-BUTTERY%20SKILLET%20BISCUITS.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2160" data-original-width="2880" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzRxoJ9S8bsRlJBjG50M8vWdgyxO4sjsVg9Mu-j4kP2-0HQtutrQV4Ix-tTMWB1-l_4hHuPYh2Y9U1YpxwuHMLtQ7wUPsiXwV6YYKojWEL1p-heWW9W8k34RoUzNf3R761Nrer4PGiisVjARXevlOiunTfxhZPt5Urc7yRrXro75jLrWhCX6v68OA/w640-h480/MTSIG-BUTTERY%20SKILLET%20BISCUITS.jpg" title="Black skillet of biscuits" width="640" /> </a></div><div class="separator" style="clear: both; text-align: left;">I can now check making biscuits baked in a black skillet swimming in butter off my list. These buttery skillet biscuits are easy to fix, not messy, and so delicious I may never bust out a rolling pin and biscuit cutter again.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">They are dense and perfect to ladle sausage gravy over. And the biscuits on the side of the skillet? Yes, please!! It's like the outer brownies in the pan. That crustiness is perfection. Now, I used real salted butter so that did add a little bit of saltiness to the crust. You may choose to use unsalted if sodium is something you watch. However, please do not use margarine. I am not picturing the same results with fake butter.</div><div class="separator" style="clear: both; text-align: left;"> </div><div class="separator" style="clear: both; text-align: left;"><span style="color: #e69138;"><b>INGREDIENTS:</b></span></div><div class="separator" style="clear: both; text-align: left;">2-1/2 cups self-rising flour</div><div class="separator" style="clear: both; text-align: left;">1 tablespoon sugar</div><div class="separator" style="clear: both; text-align: left;">1 teaspoon salt</div><div class="separator" style="clear: both; text-align: left;">1 teaspoon baking powder</div><div class="separator" style="clear: both; text-align: left;">2 cups milk (or buttermilk)</div><div class="separator" style="clear: both; text-align: left;">1 stick real butter</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Preheat the oven to 450 degrees. Go ahead and pop the stick of butter in the skillet and let it melt as the skillet is heating up.<br /></div><div class="separator" style="clear: both; text-align: center;"><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbVGDhm8ftIaYScG5P93L5-e8LSRhZL_9tKdrrbuKiwxqreFyD75nOxYY48uJjK3MVYY40-qiQsstlg2XZlzHPqGXFRhWjyNbtS9FVSsH-6HjQPzWTpzPsR3UWgpZApkvX3Ne1sgf8KGxusAehHFq7N8T57YQopVubJsBy4qE3uettx80URPvTmbM/s2880/MTSIG-BUTTERY%20SKILLET%20BISCUITS%201.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2160" data-original-width="2880" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbVGDhm8ftIaYScG5P93L5-e8LSRhZL_9tKdrrbuKiwxqreFyD75nOxYY48uJjK3MVYY40-qiQsstlg2XZlzHPqGXFRhWjyNbtS9FVSsH-6HjQPzWTpzPsR3UWgpZApkvX3Ne1sgf8KGxusAehHFq7N8T57YQopVubJsBy4qE3uettx80URPvTmbM/w640-h480/MTSIG-BUTTERY%20SKILLET%20BISCUITS%201.jpg" title="Stick of butter in black skillet" width="640" /></a></div>Mix the dry ingredients together in a large bowl. Once everything is blended, slowly add milk and stir with a spoon until it is mixed well with the flour mixture.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjfZYqQOF2rwtzyi21XYDUBpx878EZBAZqAS8yyAn8JgyLEb4Mct4lVWhScii3pXQ1G5182IeijP1JuDXLgFhXwxYu8JD2-Aui7AZOgp5YkwQk_zA7HhI362NipqGokvph1JXJsJblwUXbCUvH7DxDKfMeCdDGHx1pV9yjqwPl7WgPWVO0Tg3IM9c/s2880/MTSIG-BUTTERY%20SKILLET%20BISCUITS%202.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2160" data-original-width="2880" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjfZYqQOF2rwtzyi21XYDUBpx878EZBAZqAS8yyAn8JgyLEb4Mct4lVWhScii3pXQ1G5182IeijP1JuDXLgFhXwxYu8JD2-Aui7AZOgp5YkwQk_zA7HhI362NipqGokvph1JXJsJblwUXbCUvH7DxDKfMeCdDGHx1pV9yjqwPl7WgPWVO0Tg3IM9c/w640-h480/MTSIG-BUTTERY%20SKILLET%20BISCUITS%202.jpg" title="Pouring milk into flour in glass bowl" width="640" /></a></div>My batter is not perfectly smooth. Don't overdo the blending process.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJPuCv9Tj-6NKKvuI0XfsqdTw1LA0saiJaPt-K1lG0mKgsVrv2LrW1G3RKAcEogZ9LASts6OOyQD7lR7vM3VBHXv7BOWGXwIY2ZK1_fd2C-DtvQ3F4PZA4nUYZSr8J0coOoHmEntQwdabgXQo8llMC3L_x359t8EiKzbo_dAoodi8ZxduK3YfdTzg/s2880/MTSIG-BUTTERY%20SKILLET%20BISCUITS%203.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2160" data-original-width="2880" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJPuCv9Tj-6NKKvuI0XfsqdTw1LA0saiJaPt-K1lG0mKgsVrv2LrW1G3RKAcEogZ9LASts6OOyQD7lR7vM3VBHXv7BOWGXwIY2ZK1_fd2C-DtvQ3F4PZA4nUYZSr8J0coOoHmEntQwdabgXQo8llMC3L_x359t8EiKzbo_dAoodi8ZxduK3YfdTzg/w640-h480/MTSIG-BUTTERY%20SKILLET%20BISCUITS%203.jpg" title="Glass bowl of biscuit dough" width="640" /></a></div>Once the oven is heated and the butter is nicely melted, add the dough to the hot skillet.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvetnAQfTpCr8390DuZ28HwMvQAgukND0uxwu39nbcVLvJ7hGyAewBKAYmF8ftTkkZba5Mh7yr9qyalAPn3ZGib8Yai9epB5mUjpuKevfUryMRPCNcK3CD2aLJ88cNUkzAlg0T9O_bzZj9kAfi8RvTMzQzB9KVEoYTaIEmrXhIh2pPpKPtuR1cry4/s2683/MTSIG-BUTTERY%20SKILLET%20BISCUITS%204.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1950" data-original-width="2683" height="466" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvetnAQfTpCr8390DuZ28HwMvQAgukND0uxwu39nbcVLvJ7hGyAewBKAYmF8ftTkkZba5Mh7yr9qyalAPn3ZGib8Yai9epB5mUjpuKevfUryMRPCNcK3CD2aLJ88cNUkzAlg0T9O_bzZj9kAfi8RvTMzQzB9KVEoYTaIEmrXhIh2pPpKPtuR1cry4/w640-h466/MTSIG-BUTTERY%20SKILLET%20BISCUITS%204.jpg" title="Melted butter in black skillet" width="640" /></a></div>Using a spoon or spatula, quickly smooth the dough in the skillet.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRaWpKXXzNziTvKaBZWV9G7P_y7-nCGdSeX5SlMkZoNX_dJApjPSNGPViOAIxEkO7LraH0nYTF7Pak9X8e2My9wBfRcWQx2Hmuh3v9WbjIYiph38OYvt41x5dLMa_3tSGf8ydapcEDuEEHrswZooKqL6aaxyH69QftnPK_u8PrJrOBoFfiDE29Yt8/s2880/MTSIG-BUTTERY%20SKILLET%20BISCUITS%205.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2160" data-original-width="2880" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRaWpKXXzNziTvKaBZWV9G7P_y7-nCGdSeX5SlMkZoNX_dJApjPSNGPViOAIxEkO7LraH0nYTF7Pak9X8e2My9wBfRcWQx2Hmuh3v9WbjIYiph38OYvt41x5dLMa_3tSGf8ydapcEDuEEHrswZooKqL6aaxyH69QftnPK_u8PrJrOBoFfiDE29Yt8/w640-h480/MTSIG-BUTTERY%20SKILLET%20BISCUITS%205.jpg" title="Biscuit dough in black skillet surrounded by butter" width="640" /></a></div>Take a spatula and cut the biscuits into the raw dough. I did nine but next time I'll make 12 squares.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXeSirCHvwqy8iUuE26IAY-2QLzBGHQ9ETzpHC47ANAoMiYV2k4GTULIdjry9XHtbNsdt34FfUXNAD5EPcAmPnSuS_VzzfzXo6wnz7QUksAwNO1DNYEpkNtj_Z1yoXayZsDcZrUbgZR9y_lkkLs15-vinKbC-kEECp6geHTStMyL6VhMIU4YwZ1Ak/s2880/MTSIG-BUTTERY%20SKILLET%20BISCUITS%206.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2160" data-original-width="2880" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXeSirCHvwqy8iUuE26IAY-2QLzBGHQ9ETzpHC47ANAoMiYV2k4GTULIdjry9XHtbNsdt34FfUXNAD5EPcAmPnSuS_VzzfzXo6wnz7QUksAwNO1DNYEpkNtj_Z1yoXayZsDcZrUbgZR9y_lkkLs15-vinKbC-kEECp6geHTStMyL6VhMIU4YwZ1Ak/w640-h480/MTSIG-BUTTERY%20SKILLET%20BISCUITS%206.jpg" title="Using spatula to cut indentions in biscuit dough" width="640" /></a></div>Bake for 10 minutes and rotate the skillet so the biscuits will cook evenly. </div><div class="separator" style="clear: both; text-align: center;">Set your timer for another 12 minutes </div><div class="separator" style="clear: both; text-align: center;">I like a brown biscuit and this combination was perfect! if you like light biscuits, lay a piece of aluminum foil on top.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPKqF6ex5q6E3qkARJJA2s93K_Q90U9Sdj3-BdrYgcleI0LbEJFxJPjlAXQJrGu9qUCr5LF_M4JUX6m5izYlE6zCDRBaWgOBp-UIknw4uRxpYudeza4sZ-L6b4mezpeMwUk84m9NbYsa-2RSyFKF1Nw5eJrGTOJM_LwkEhX1YuYwoqCLnrlyhNAEA/s2880/MTSIG-BUTTERY%20SKILLET%20BISCUITS%207.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2160" data-original-width="2880" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPKqF6ex5q6E3qkARJJA2s93K_Q90U9Sdj3-BdrYgcleI0LbEJFxJPjlAXQJrGu9qUCr5LF_M4JUX6m5izYlE6zCDRBaWgOBp-UIknw4uRxpYudeza4sZ-L6b4mezpeMwUk84m9NbYsa-2RSyFKF1Nw5eJrGTOJM_LwkEhX1YuYwoqCLnrlyhNAEA/w640-h480/MTSIG-BUTTERY%20SKILLET%20BISCUITS%207.jpg" title="Black skillet filled with baked biscuits" width="640" /></a></div>Remove the skillet of biscuits from the oven and run a spatula around the edges. <br />Cut through the lines you made to separate the biscuits.<br /> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQ-14mMTTzHzGVNxnXze-wwQ-dJFJHeO2g06g3XzrBp2RkiNlOou14R3PNDfZbKIUXdGQcFfFQiMtSRMCxR6nUiCqAm06gRszGqD9NCZYWtt47gDT5ePNY4tsDYMyKo4KudhHh815M-JnW1osD58-hMZaGVc8U8GA30c4bgwzx0qlJSwEGDM4GRSE/s2880/MTSIG-BUTTERY%20SKILLET%20BISCUITS%208.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2160" data-original-width="2880" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQ-14mMTTzHzGVNxnXze-wwQ-dJFJHeO2g06g3XzrBp2RkiNlOou14R3PNDfZbKIUXdGQcFfFQiMtSRMCxR6nUiCqAm06gRszGqD9NCZYWtt47gDT5ePNY4tsDYMyKo4KudhHh815M-JnW1osD58-hMZaGVc8U8GA30c4bgwzx0qlJSwEGDM4GRSE/w640-h480/MTSIG-BUTTERY%20SKILLET%20BISCUITS%208.jpg" title="Black skillet of biscuits with some removed" width="640" /></a></div>Enjoy with eggs, gravy and your favorite breakfast meat. Or, these would be a great base for a strawberry shortcake. Hint: they were just as good day two!<br /><p></p>Denise Grishamhttp://www.blogger.com/profile/14381868419634009617noreply@blogger.com0tag:blogger.com,1999:blog-2653689026695880318.post-30879578571472197172022-06-12T11:37:00.002-05:002023-02-05T10:16:28.498-06:00Lemon Meringue Pie Martinis 🍋🍋🍋<!-- Google tag (gtag.js) -->
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<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwu1NxacHUy78r5CN_B76AjHUp0NfUo6B_6UIYp1DUs7Rw1l7tX6wI4Wu6KYEaDJUIPU0qstVS-NUEswxdcBWaoC_DDubJBR29nYo7v1uJuxQhnVCJdE5D4Oac5nvawF7tjDaUox1TZJHNSV9oQsja63CzLvYpmJIzXx263cva1vf9YPLAC_pJ2us/s2880/MTSIG_Lemon%20Meringue%20Pie%201.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2880" data-original-width="2160" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwu1NxacHUy78r5CN_B76AjHUp0NfUo6B_6UIYp1DUs7Rw1l7tX6wI4Wu6KYEaDJUIPU0qstVS-NUEswxdcBWaoC_DDubJBR29nYo7v1uJuxQhnVCJdE5D4Oac5nvawF7tjDaUox1TZJHNSV9oQsja63CzLvYpmJIzXx263cva1vf9YPLAC_pJ2us/w480-h640/MTSIG_Lemon%20Meringue%20Pie%201.jpg" title="Cup decoraged with lemons and black olives" width="480" /></a> </div><div class="separator" style="clear: both; text-align: left;">When my sister flies back to Tennessee next, Lemon Meringue Pie Martinis will be on the menu! She introduced me to <a href="https://manthatstuffisgood.blogspot.com/2021/04/lemon-drop-martinis.html" target="_blank">Lemon Drop Martinis</a> during our last trip to Alaska but I think those will be kicked to the curb when she tries these.</div><div class="separator" style="clear: both; text-align: left;"> </div><div class="separator" style="clear: both; text-align: left;">A couple of weeks ago, I saw a post on social media for Lemon Meringue Pie Martinis by Lemon Tree
Dwelling and saved the recipe for Dawn's
next visit. Next thing I know, Amanda is thinking we need to test these
during Memorial Day at the river. And then a few days later, get this! Katie also sees my post. Lemonade Days was
going on in our community...and Katie, whose kids had The Juicy Lemon
lemonade stand, blessed me with a pint jar her
homemade lemon simple syrup!! <br /></div><p></p><p>Growing up, our Mother was well known for the lemon meringue pies she made. The flavor of this lemony concoction reminds of those pies which spurred my love of anything lemon. </p><p>If you don't have issues with gluten, you can line the rim with crushed graham crackers. We did skip that part (but saved the graham crackers for s'mores later that evening). I made a double batch for each serving which fit perfectly in our stainless river cups.<br /></p><p><span style="color: #f1c232;"><b>INGREDIENTS:</b></span></p><ol style="text-align: left;"><li>4 ounces Limoncello</li><li>2 ounce Whipped Cream Vodka</li><li>1/2 ounce of lemon simple syrup and 1/2 ounce water mixed (or use 1 oz. lemonade)</li><li>1 ounce half and half</li><li>Lots of ice in Martini shaker</li></ol><p><span style="color: #f1c232;"><b>DIRECTIONS:</b></span></p><p>Fill martini glass half full with ice and add all the ingredients. Shake well and pour into a glass half filled with ice. <br /></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieet5c13OHLnvW5flV2i2ETejhRxvWK9VH08jUFDhXw3h2A39esskYOUU99G3ewS0aCzev_sHiIvh0LxeWtjBuM6Lg4ZvYVztKcdWXBB0O7nEiWbgw_GF-XpDIZEUV2roaWe-pcpMF9XAmi1covoJqRpzP6jHboEhDSqrGUNSGqsWx8qFrhhoKWko/s2665/MTSIG_Lemon%20Meringue%20Pie%202.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2665" data-original-width="2093" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieet5c13OHLnvW5flV2i2ETejhRxvWK9VH08jUFDhXw3h2A39esskYOUU99G3ewS0aCzev_sHiIvh0LxeWtjBuM6Lg4ZvYVztKcdWXBB0O7nEiWbgw_GF-XpDIZEUV2roaWe-pcpMF9XAmi1covoJqRpzP6jHboEhDSqrGUNSGqsWx8qFrhhoKWko/w502-h640/MTSIG_Lemon%20Meringue%20Pie%202.jpg" title="Martini shaker-half and half-whipped cream vodka-limoncello-lemon simple syrup" width="502" /></a></div><br /> <p></p>Denise Grishamhttp://www.blogger.com/profile/14381868419634009617noreply@blogger.com1tag:blogger.com,1999:blog-2653689026695880318.post-56827918030550443062022-03-20T11:30:00.004-05:002023-02-05T10:17:43.439-06:00Creamy Parmesan Italian Sausage Soup<!-- Google tag (gtag.js) -->
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<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEj3mHfQVjKcurEXfrytyDfMJCQKu9UaHFopP9BrNBXwDQiCepNSI1K8erdjUVTpnO9U02JAWLeLeEphUHp1nXqd781AXhfAWJ_kSVTpjoxjYESLQHhfrC6CGxpC5WiWEGn4_ri_yxCzyvJoWIr1TpwefimAfXGFpJ1sfZLjy8ISOvNHp1UrLFJqf64=s2778" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1854" data-original-width="2778" height="428" src="https://blogger.googleusercontent.com/img/a/AVvXsEj3mHfQVjKcurEXfrytyDfMJCQKu9UaHFopP9BrNBXwDQiCepNSI1K8erdjUVTpnO9U02JAWLeLeEphUHp1nXqd781AXhfAWJ_kSVTpjoxjYESLQHhfrC6CGxpC5WiWEGn4_ri_yxCzyvJoWIr1TpwefimAfXGFpJ1sfZLjy8ISOvNHp1UrLFJqf64=w640-h428" title="Pan of Italian sausage, pasta and peppers" width="640" /></a></div><p></p><p>Go ahead and bookmark this recipe right now. I am not kidding when I say this is the best pasta soup I have ever made. We dug in after I had it cooked and kept coming back for more. You'll find a tiny little kick of heat and the flavors melded together make a savory bowl of goodness you can't put down. Since it was snowing/raining/cold last weekend and we did not get out, I had to a substitute a few things from the original Creamy Parmesan Italian Sausage Soup recipe I found on Closet Cooking blog site. This dish kept popping up in my social media feeds and I could taste it as I read the ingredients. Luckily, we made an Aldi run the week before and had a pack of Italian Sausage in the freezer and one leftover yellow pepper, which I added to the pan.<br /></p><p>We are the world's worst nibblers. Andy and I will sample and then wait a few hours before we eat. Hence, the pasta absorbed a lot of the liquid. If you are a normal person who eats immediately after the food is prepared, it would be a lot soupier and you might want to serve some type of bread to sop up that soupy goodness. </p><p>INGREDIENTS:</p><div style="text-align: left;">1 pound ground Italian sausage</div><div style="text-align: left;">1 sweet onion</div><div style="text-align: left;">1 colored bell pepper <br /></div><div style="text-align: left;">2 tablespoons minced garlic</div><div style="text-align: left;">1/2 teaspoon crushed red pepper flakes<br /></div><div style="text-align: left;">4 cups chicken broth</div><div style="text-align: left;">1 can petite diced tomatoes </div><div style="text-align: left;">1 teaspoon Italian seasoning<br /></div><div style="text-align: left;">8 ounces pasta </div><div style="text-align: left;">1/2 cup grated Parmesan & Romano cheese</div><div style="text-align: left;">1/2 cup milk or heavy cream</div><div style="text-align: left;">4 ounces sour cream (Substituted the 4 oz. cream cheese)</div><div style="text-align: left;">Salt & pepper to taste<br /></div><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjiFCldjY69ok8lb0P4kz1-SGIK5BNCudARga3q-f7VmGeWwe3TJkhfFBWSruNrk13_PWjQAo1HPSZZO7JWIDzchO3sILRFydW-3C-rFf2w7Nx80SdvD1lIKtKlALqeDxQQYcfcvPOxv7bZfcmjwD5dF_MEs1NA2_Soq1dDrMsBZI36_RfEuG1gWCg=s2647" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1709" data-original-width="2647" height="414" src="https://blogger.googleusercontent.com/img/a/AVvXsEjiFCldjY69ok8lb0P4kz1-SGIK5BNCudARga3q-f7VmGeWwe3TJkhfFBWSruNrk13_PWjQAo1HPSZZO7JWIDzchO3sILRFydW-3C-rFf2w7Nx80SdvD1lIKtKlALqeDxQQYcfcvPOxv7bZfcmjwD5dF_MEs1NA2_Soq1dDrMsBZI36_RfEuG1gWCg=w640-h414" title="Cooking sausage, onions and peppers in skillet" width="640" /></a></div>In a large skillet, brown the Italian sausage and cook the onions and peppers until tender. Add minced garlic and crushed red pepper and stir into this mixture.<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjJdGAZC1oCtrj1F3nQ7k-qRvMT5ZqwNoWXaK8sfXzhiOFfzklKLLYwYxuZx7mIadjVkmkhu50rJYGAqgWhf6OE_dqwmFVM28mTqT4H4qqRlDyxg3KgI_TbnwCGSl2sgNkZ7AEqEqH2kYKv-l3Ekug3fKYVrz4cmmDyddP3jZgOvbeG4KPWhJvTTzQ=s2507" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1621" data-original-width="2507" height="414" src="https://blogger.googleusercontent.com/img/a/AVvXsEjJdGAZC1oCtrj1F3nQ7k-qRvMT5ZqwNoWXaK8sfXzhiOFfzklKLLYwYxuZx7mIadjVkmkhu50rJYGAqgWhf6OE_dqwmFVM28mTqT4H4qqRlDyxg3KgI_TbnwCGSl2sgNkZ7AEqEqH2kYKv-l3Ekug3fKYVrz4cmmDyddP3jZgOvbeG4KPWhJvTTzQ=w640-h414" title="Skillet of broth, tomatoes dry pasta and Italian sausage" width="640" /></a></div><div style="text-align: left;">Add the can of tomatoes, broth, Italian seasoning and uncooked pasta to the skillet. Bring the liquid to a boil and cook until pasta is tender. Elbow
macaroni or egg noodles were my choices out of the pantry. Next go
around, I will use a prettier shaped pasta. However, the elbow macaroni
drank in all the flavor and was just fine. <br /></div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgrmQw6vbkeJ3w0WXkzy_HXNSZCGi8m6Sgw1TWSEkHwbtkwvTM8lxnYE72HuIfXMQPHYygsbIWJS4In1k_-4VcF8kkKVj-ImXptzB6kzXTBVH9_WAZCC7iEt9PjFW6GBR4uPRb6GrzZTyfpzk1UdzhrLRmLE5Mq6Kj5I_RIdm9tcLKkdI9fl3nP9_g=s2589" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1932" data-original-width="2589" height="478" src="https://blogger.googleusercontent.com/img/a/AVvXsEgrmQw6vbkeJ3w0WXkzy_HXNSZCGi8m6Sgw1TWSEkHwbtkwvTM8lxnYE72HuIfXMQPHYygsbIWJS4In1k_-4VcF8kkKVj-ImXptzB6kzXTBVH9_WAZCC7iEt9PjFW6GBR4uPRb6GrzZTyfpzk1UdzhrLRmLE5Mq6Kj5I_RIdm9tcLKkdI9fl3nP9_g=w640-h478" title="Skillet of tomatoes, Italian sausage and Parmesan cheese" width="640" /></a> <br /></div><div style="text-align: center;">Stir in the milk, sour cream and Parmesan cheese until well blended. Let it simmer for 5 minutes.<br /></div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjxgw6LNris1qAlorZzeT-4OlNFfRDN8bd4IGneTuV_tYjDx_kErgqxXv4giXOI29atO_KfFosdePvo3FRDd0BaUTlumy3rc8Ey7EvYmvk-3sq_iNqylKvjWNnH1DJ6zTfr58rOmVdDW0A63_Ziz2xx7ddIeKx4exTwO2MRFWzEjXbpdOyauAfaaWg=s2628" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1771" data-original-width="2628" height="432" src="https://blogger.googleusercontent.com/img/a/AVvXsEjxgw6LNris1qAlorZzeT-4OlNFfRDN8bd4IGneTuV_tYjDx_kErgqxXv4giXOI29atO_KfFosdePvo3FRDd0BaUTlumy3rc8Ey7EvYmvk-3sq_iNqylKvjWNnH1DJ6zTfr58rOmVdDW0A63_Ziz2xx7ddIeKx4exTwO2MRFWzEjXbpdOyauAfaaWg=w640-h432" title="Creamy Parmesan Italian Sausage Soup" width="640" /></a> <br /></div><div>Taste the broth and add salt and pepper to suit your taste buds. This Creamy Parmesan Italian Sausage Soup is ready to eat! If you prefer less broth (as shown in the featured picture), cover and let it sit a little while so the pasta has time to absorb some of the flavor-filled broth.<br /><p><br /></p><p><br /><br /></p></div><br />Denise Grishamhttp://www.blogger.com/profile/14381868419634009617noreply@blogger.com0tag:blogger.com,1999:blog-2653689026695880318.post-35912256853362569662022-03-12T16:08:00.004-06:002023-02-05T10:17:59.605-06:00Gumbo<!-- Google tag (gtag.js) -->
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<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEie9CfPrglD7KZCwv2FogeoncsmZkfHt4pKdymSypWG0YndSjYstsvpQjdZ0QYLSTXEGsdHXyEdwLbWhGmn2slr-ScVwO3rvU0MXjLxfwH5nCvOPq_t2424QGrnz-69IguzXBvpMWk55gS8booIWljPxbg1Px7H4gHw_KukSEDRjr2aCov9Eqc-EZs=s2880" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2160" data-original-width="2880" height="480" src="https://blogger.googleusercontent.com/img/a/AVvXsEie9CfPrglD7KZCwv2FogeoncsmZkfHt4pKdymSypWG0YndSjYstsvpQjdZ0QYLSTXEGsdHXyEdwLbWhGmn2slr-ScVwO3rvU0MXjLxfwH5nCvOPq_t2424QGrnz-69IguzXBvpMWk55gS8booIWljPxbg1Px7H4gHw_KukSEDRjr2aCov9Eqc-EZs=w640-h480" title="Bowl of gumbo in a pink bowl potholder" width="640" /> </a></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: left;">Remember the time Andy and I made a <a href="https://manthatstuffisgood.blogspot.com/2018/11/rambling-around-new-orleans.html" target="_blank">trip to New Orleans</a> PC (pre-COVID)? Wow. Over three years have already passed. With the addition of this delicious gumbo, I believe I have shared everything I learned while attending the New Orleans School of Cooking demonstration/class. <a href="https://manthatstuffisgood.blogspot.com/2019/01/pralines_7.html" target="_blank">Pralines</a>. <a href="https://manthatstuffisgood.blogspot.com/2018/12/authentic-red-beans-and-rice.html" target="_blank">Red Beans and Rice</a>. Yum and double yum. </div><div class="separator" style="clear: both; text-align: left;">Normally everything you find on Man, That Stuff is Good blog is super easy and requires basic skills and minimal prep. Get ready to do a little chopping for this one. When it comes to good ol' Cajun cooking you have to get the veggie and meat Trinities ready so they can make their appearance in the pot at the appropriate time. Normally I follow a recipe of this type to a T. Especially when the flavor is this authentic. I did opt to add shrimp and some okra to the pot this time and substituted turkey sausage as Andouille sausage isn't always available around here.<br /></div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"></div></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: left;"> </div><div class="separator" style="clear: both; text-align: left;"><span style="color: #990000;"><b>INGREDIENTS:</b></span></div><div class="separator" style="clear: both; text-align: left;">1 lb. chicken thighs <br /></div><div class="separator" style="clear: both; text-align: left;">1 lb. polish sausage (Andouille if you can get your hands on it)</div><div class="separator" style="clear: both; text-align: left;">1 lb. raw shrimp, peeled and deveined</div><div class="separator" style="clear: both; text-align: left;">1/4 cup lard (I use reserved bacon drippings)</div><div class="separator" style="clear: both; text-align: left;">1/2 c. oil <br /></div><div class="separator" style="clear: both; text-align: left;">1/2 c. flour</div><div class="separator" style="clear: both; text-align: left;"> <br /></div><div class="separator" style="clear: both; text-align: left;"><b><span style="color: #990000;">TRINITY:</span></b></div><div class="separator" style="clear: both; text-align: left;">2 c. onions chopped</div><div class="separator" style="clear: both; text-align: left;">1 c. celery, chopped</div><div class="separator" style="clear: both; text-align: left;">1 c. green pepper, chopped</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><span style="color: #990000;"><b>OTHER ITEMS:</b></span></div><div class="separator" style="clear: both; text-align: left;">1 tbsp. minced garlic</div><div class="separator" style="clear: both; text-align: left;">6 cups chicken stock (Make with water & Better Than Bouillon chicken base)</div><div class="separator" style="clear: both; text-align: left;">1 c. green onions, chopped</div><div class="separator" style="clear: both; text-align: left;">Creole Seasoning to taste*</div><div class="separator" style="clear: both; text-align: left;">File**</div><div class="separator" style="clear: both; text-align: left;">Crab boil to taste (start with 1/2 tsp.)</div><div class="separator" style="clear: both; text-align: left;">1 tsp. Kitchen Bouquet (for color)</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><b>Optional: </b> </div><div class="separator" style="clear: both; text-align: left;"><b>Small bag of frozen or fresh okra</b>--Partially cook and drain the "slime" off. You may need to rinse a few times. Add when the trinity is introduced to the pot.</div><div class="separator" style="clear: both; text-align: left;"><b>Cooked Rice.</b> I personally have never eaten gumbo without it so I don't truly consider this an option<br /></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><img border="0" data-original-height="2160" data-original-width="2880" height="240" src="https://blogger.googleusercontent.com/img/a/AVvXsEiGkCEViZzYwdF9XGFTgxwts_jwGh9StA2Ip7qKEIkMekBXJxsctzeP-340hfM4yT1IWsiF3ZCWHVug4sce4jDHOfBWra2TRVKFd4ayyKbuWWw3W-kasVX5Mbygq_0GBiESheMHcRe12BkfvPQ9pLotlxlRJZ6tYVEFTnBhbduVxOFqjBgydy_NPgs=s320" width="320" /></div></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><p></p><p style="text-align: center;">Cut up chicken and sausage into similar sized pieces. They will go in the pot first. <br />Prepare shrimp and set back in refrigerator while you prepare the pot of gumbo. <br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhP8dLyttzxpcAHerbOGeSgK_dj3N2xBjC0g4ZZQSQ9Nsia1oRMIN7d-hwqbUnsRgTfhF-ZZ2gLGYYc-s5CIk2a7OJYKfHMxBoLdNHzalGcwNr8oXdPnAcDGR2agVuGtZbAPoWReB0WmMJJLtMgqsdpK8TB74eafiZ5fitXYRR2wtvRnX37MRMj8O4=s2113" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2113" data-original-width="2042" height="320" src="https://blogger.googleusercontent.com/img/a/AVvXsEhP8dLyttzxpcAHerbOGeSgK_dj3N2xBjC0g4ZZQSQ9Nsia1oRMIN7d-hwqbUnsRgTfhF-ZZ2gLGYYc-s5CIk2a7OJYKfHMxBoLdNHzalGcwNr8oXdPnAcDGR2agVuGtZbAPoWReB0WmMJJLtMgqsdpK8TB74eafiZ5fitXYRR2wtvRnX37MRMj8O4=s320" width="309" /></a></div><p></p><p></p><p style="text-align: center;"> Chop onions, celery and green pepper into equally sized pieces. Chop the green onions and set to the side. You will add them when you add the shrimp to the pot. <br />(Save the veggie scraps to make a nice broth to cook rice in!)<br /></p><p style="text-align: left;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgCa2abLfBWPVSqc4qilWenDtpi-fsj1VbPBrJp0HEQjhOkS3yTq04Huejv86Re9SzO4asQrgUCSMRQUflif1bH8oKOqt7P_r-PbAn3kAOnmJSBM4bz-nVgETWDxV3XEnCrVYWKj-g8p67oyzqAU41tpG2HhkFOCfugyGL4gjtkWk162qAoQmdTsZg=s2880" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2160" data-original-width="2880" height="240" src="https://blogger.googleusercontent.com/img/a/AVvXsEgCa2abLfBWPVSqc4qilWenDtpi-fsj1VbPBrJp0HEQjhOkS3yTq04Huejv86Re9SzO4asQrgUCSMRQUflif1bH8oKOqt7P_r-PbAn3kAOnmJSBM4bz-nVgETWDxV3XEnCrVYWKj-g8p67oyzqAU41tpG2HhkFOCfugyGL4gjtkWk162qAoQmdTsZg=s320" width="320" /></a></div><p></p><p style="text-align: left;">Measure the bacon grease to cook the chicken in and flour to make the roux. Let's get started on this pot of gumbo!<br /></p><p style="text-align: left;">Season the chopped chicken with salt, pepper and little Creole seasoning. In a large pot heat bacon grease drippings, add chicken pieces and cook until lightly browned. Next add the sausage and cook for about ten minutes. Set to the side while you prepare your roux. <br /></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjIJWacC1W08j-Es8JvKvGp8i3AlSVGOQ96Sf_N1BWbYZNeO4nKE_6vec3JqPmBSMWNV7rBmIkxIg0WPUwAHf2HrFifOO3yBu-LOwTvYKTQ1sHwlhzy_0nA6-5C0TSl_JuiA7l52phf2_mbIP1WQpy6Pz6mm4HJdKUPYcoNntvtMip7QYzr-A-Xot8=s1120" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="797" data-original-width="1120" height="456" src="https://blogger.googleusercontent.com/img/a/AVvXsEjIJWacC1W08j-Es8JvKvGp8i3AlSVGOQ96Sf_N1BWbYZNeO4nKE_6vec3JqPmBSMWNV7rBmIkxIg0WPUwAHf2HrFifOO3yBu-LOwTvYKTQ1sHwlhzy_0nA6-5C0TSl_JuiA7l52phf2_mbIP1WQpy6Pz6mm4HJdKUPYcoNntvtMip7QYzr-A-Xot8=w640-h456" title="Several stages of preparing a roux in a skillet" width="640" /></a></div><p></p><div class="separator" style="clear: both; text-align: center;">One of the lessons I learned at NOSC was how to make a roux. You mix equal parts of oil and flour and stir, stir, stir and then stir some more until you reach that beautiful carmel brown. Patience. I promise it's worth the effort. <br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgepm4sQ26lT-rhl2j_CMGFZVBNtsvBe6c_Z4DgbVdI_fvN8o9jswp1Gn2RZiiuD66mUJ2OsJo7x-j1JquBeOlaLY3OYkyBSL5K3sNDIgEpuiq74Bg0vM-OJEYPkxm7H_2al7caKXQ4SZt1W8-2NLbI0NzUCsAuT8t9rJZxVA6bKB-4ifJ_nyGqeX4=s2880" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2160" data-original-width="2880" height="480" src="https://blogger.googleusercontent.com/img/a/AVvXsEgepm4sQ26lT-rhl2j_CMGFZVBNtsvBe6c_Z4DgbVdI_fvN8o9jswp1Gn2RZiiuD66mUJ2OsJo7x-j1JquBeOlaLY3OYkyBSL5K3sNDIgEpuiq74Bg0vM-OJEYPkxm7H_2al7caKXQ4SZt1W8-2NLbI0NzUCsAuT8t9rJZxVA6bKB-4ifJ_nyGqeX4=w640-h480" title="Skillet of the trinity, onions, celery and green peppers" width="640" /></a></div></div><p>Once roux is a nice, rich brown, add the Trinity of onions, celery and green peppers and minced garlic. Cook until the vegetables are tender. Add skillet contents (and optional okra) to the pot and slowly add chicken broth. Bring to a boil. Turn the heat to low and let it simmer for at least an hour. As this is simmering, be sure to frequently stir and scrape the flavor from the side of the pot. <br /></p><p>Now is the time to add any extra seasoning. Stir in some liquid crab boil to kick up the flavor volume and a little bit of Kitchen Bouquet to pop the color. (I recommend starting with a teaspoon of both, stirring it well and tasting the broth to see if more needs to be added)<br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEg_A9tyb9WCazofAhHqw9y0UPSYeneMy-k6F7ATEwl7Ns3UVwv2rczXNkA9FOHjAFM74_ztfnyXvC11iKkECav2lxX6ywllyUrgSZKPGJRbkjNnQkxItsrvEF_VQMy-4crC8MNp1nBaaRmmyvuU3_NajdGI_cMYWgtwsvy4UAijQpjhskNg_Sv5_Cc=s2833" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1943" data-original-width="2833" height="438" src="https://blogger.googleusercontent.com/img/a/AVvXsEg_A9tyb9WCazofAhHqw9y0UPSYeneMy-k6F7ATEwl7Ns3UVwv2rczXNkA9FOHjAFM74_ztfnyXvC11iKkECav2lxX6ywllyUrgSZKPGJRbkjNnQkxItsrvEF_VQMy-4crC8MNp1nBaaRmmyvuU3_NajdGI_cMYWgtwsvy4UAijQpjhskNg_Sv5_Cc=w640-h438" title="Pot of gumbo with green onions and raw shrimp" width="640" /></a></div><p>About 10-15 minutes before you are ready to eat, add the raw shrimp and chopped green onions to the pot. It's ready when the shrimp are cooked. <br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEiKWWEq8PDcqQezQkBpwoaTxMPlpVZbu6dhbGQ_-fPCNHju-2O9W7MjszLZevgHwNlX89BcpfF9Naah0-1SGTHdpJjbCofMGpGjtDA6P9zlIgAk0bgJKbmbSnl1VojreAVJKdLG_zw_Mst3xoGsPM-sW9cqhVMX8QaJw2FwzUUbjPhHjgCQX3shdpY=s2634" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2114" data-original-width="2634" height="514" src="https://blogger.googleusercontent.com/img/a/AVvXsEiKWWEq8PDcqQezQkBpwoaTxMPlpVZbu6dhbGQ_-fPCNHju-2O9W7MjszLZevgHwNlX89BcpfF9Naah0-1SGTHdpJjbCofMGpGjtDA6P9zlIgAk0bgJKbmbSnl1VojreAVJKdLG_zw_Mst3xoGsPM-sW9cqhVMX8QaJw2FwzUUbjPhHjgCQX3shdpY=w640-h514" title="Spoonful of gumbo-sausage, chicken and shrimp" width="640" /></a></div><p></p><div class="separator" style="clear: both; text-align: center;">Add spoonfuls of hot, flavorful gumbo over a bed of long grain rice and enjoy with garlic bread.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEj7SrbPHRsWyD2C4hDu-TJ0lqVBnwKsh4Igmsl1TD3Ho85CAfbnhdCJCj_sEx_mAcEkM9agWbddUiMwGGGQDStDXi4ux_v_6SXfpJ7Z2__F4eTd4MaM1v1VVr8nQnsMpkmQ_s5HrDfUPjMbSMqsWwRhGmAEB5yzSbEVVotjP7LZN3b7svVvNPF0kGw=s2779" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1777" data-original-width="2779" height="410" src="https://blogger.googleusercontent.com/img/a/AVvXsEj7SrbPHRsWyD2C4hDu-TJ0lqVBnwKsh4Igmsl1TD3Ho85CAfbnhdCJCj_sEx_mAcEkM9agWbddUiMwGGGQDStDXi4ux_v_6SXfpJ7Z2__F4eTd4MaM1v1VVr8nQnsMpkmQ_s5HrDfUPjMbSMqsWwRhGmAEB5yzSbEVVotjP7LZN3b7svVvNPF0kGw=w640-h410" title="White bowl filled with gumbo" width="640" /></a></div></div><div class="separator" style="clear: both; text-align: left;">Great add-ons as you prepare your bowl: <br /></div><div class="separator" style="clear: both; text-align: left;">* Joe's Stuff Seasoning from NOSC. I highly recommend it. The flavor is the perfect blend. Not too hot--just right!</div><div class="separator" style="clear: both; text-align: left;">** Add File as you prepare your bowl of gumbo to eat. It is used for thickening and adding flavor to the dish. Start with 1/4 tsp. and add if you prefer more.<i> Used in combination with Joe's Stuff guarantees your bowl of gumbo will have you going back for seconds before you finish the first bowl. <br /></i></div><div class="separator" style="clear: both; text-align: left;"><i> </i></div><div class="separator" style="clear: both; text-align: left;"><i>On a separate note, I found these cute bowl holders at a Lawn and Garden show. They let you eat a piping hot bowl of soup without burning your hands. This is perfect when you're eating outdoors or standing up. </i>:-) <br /></div><p></p>Denise Grishamhttp://www.blogger.com/profile/14381868419634009617noreply@blogger.com0tag:blogger.com,1999:blog-2653689026695880318.post-49265505833758169702022-03-12T10:12:00.001-06:002023-02-05T10:18:27.295-06:00Whiskey Barbecue Sauce Meatballs<!-- Google tag (gtag.js) -->
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<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhJB-fQ8a2wSf_J1jGsnqinpLDsUwtTShxYEq1kO-CNMufFj7XNlLYYxv6EV2jwerf7sRywTv641hIvNVbzBG4Y1nXIS9KFGquAEuNqEoB6n6EX1FK8KEErC0If1JcDSEfDFc8TfCU5x7EpZXM5Y8CnX1KIeSUd7JqiJuhxEB-JbV987GR9WCGJLTM=s2775" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1987" data-original-width="2775" height="458" src="https://blogger.googleusercontent.com/img/a/AVvXsEhJB-fQ8a2wSf_J1jGsnqinpLDsUwtTShxYEq1kO-CNMufFj7XNlLYYxv6EV2jwerf7sRywTv641hIvNVbzBG4Y1nXIS9KFGquAEuNqEoB6n6EX1FK8KEErC0If1JcDSEfDFc8TfCU5x7EpZXM5Y8CnX1KIeSUd7JqiJuhxEB-JbV987GR9WCGJLTM=w640-h458" title="Saucepan full of meatballs cooked in whiskey bbq sauce" width="640" /></a></div>I know. I know. Everybody and their Mother fixes either <a href="https://manthatstuffisgood.blogspot.com/2013/02/cocktail-wienies.html" target="_blank">cocktail wienies</a> or meatballs in a bottle of chili sauce, mustard and grape jelly. But what is an even better alternative? Cook up your own tangy barbecue sauce with a little hint of whiskey or bourbon to add a little kick. We are blessed to have access to both local honey and molasses. Maybe that's why this is so tasty? Andy thought this sauce was so good, when the meatballs were gone, he lapped up the rest of the sauce with whatever snack he was nibbling on.<br /><p></p><p>We aren't big sports fans, with the exception of University of Tennessee football, but when the Super Bowl rolls around we fix up a <a href="https://manthatstuffisgood.blogspot.com/p/appetizers.html" target="_blank">wide variety of appetizers</a> for dinner. I had a bag of frozen meatballs in the freezer and felt they needed to be a little extra. I believe these were turkey meatballs so that might have made these just a little bit healthier. LOL!<br /></p><p></p><p>This whiskey barbecue sauce would be good slathered on some grilled chicken or ribs. The ingredient list will make enough for a batch of 28 frozen meatballs. If you want more to keep on hand, just double or triple the ingredients and store in the fridge. <br /></p><h4 style="text-align: left;"><span style="color: #990000;"><b>SAUCE INGREDIENTS:</b></span></h4><div style="text-align: left;">1 cup ketchup</div><div style="text-align: left;">1/4 c molasses</div><div style="text-align: left;">1/4 c honey</div><div style="text-align: left;">1/2 tbsp. Low-Sodium Dale's or other marinade</div><div style="text-align: left;">1/4 c (or more) of your favorite whiskey or bourbon (Canadian Hunter or Woodford Reserve is what we would use)</div><div style="text-align: left;">1 tbsp. lemon juice</div><div style="text-align: left;">Salt, pepper and garlic salt to taste (Start with 1/4 tsp. each and add to suite your taste buds)<br /></div><p>Add all the whiskey barbecue sauce ingredients in a saucepan and slowly heat on medium. Stir constantly until everything is well blended and let cook for about 30 minutes. Carefully add one bag of your favorite frozen meatballs to the sauce. Reduce heat to medium low and cover. Periodically stir so that the meatballs are all nicely covered. Once the sauce starts to bubble, reduce heat to low and let simmer until ready to serve. You may opt to keep warm in a small crock pot.<br /></p>Denise Grishamhttp://www.blogger.com/profile/14381868419634009617noreply@blogger.com0tag:blogger.com,1999:blog-2653689026695880318.post-33592676553933314552022-01-22T13:34:00.001-06:002023-02-05T10:20:06.135-06:00Cheesy Shrimp and Grits<!-- Google tag (gtag.js) -->
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<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEj-9OClbrLdEFzJonIPBK7SNJ4s_Z1SGniIi66fGLeIMfbV3M6m5v6f3LGRG9b8q7r8Zg7ctpkWRCdQAqNi-b5ZOlSz21awJ-hjD-t1Jn5qfppPmIxoFGJ_gPDPPvX8d9HjbIYw-AOqU-5Ri5I6mgACrh2VJSaJ_46T1sJxHZGSRh0gKWmXqAw7RpM=s2880" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2160" data-original-width="2880" height="480" src="https://blogger.googleusercontent.com/img/a/AVvXsEj-9OClbrLdEFzJonIPBK7SNJ4s_Z1SGniIi66fGLeIMfbV3M6m5v6f3LGRG9b8q7r8Zg7ctpkWRCdQAqNi-b5ZOlSz21awJ-hjD-t1Jn5qfppPmIxoFGJ_gPDPPvX8d9HjbIYw-AOqU-5Ri5I6mgACrh2VJSaJ_46T1sJxHZGSRh0gKWmXqAw7RpM=w640-h480" title="Spoonful of shrimp and grits" width="640" /></a></div>This Cheesy Shrimp and Grits is a recipe I threw together for breakfast courtesy of all the left over shrimp from the family Christmas dinner that wasn't meant to be. If I seem a little extra in this post, it's because the past two years has just about got on my last nerve. Hold your hand up if you are feeling my pain. I know I am not the only one. We are all dealing with it. Skip past the next four paragraphs to the skillet picture if you don't want to hear my rant. <br /><p></p><p>Ahhh the holidays. With our blended family and the many layers of family Christmas dinners each member brings, it's sometimes a little challenging to get everyone together at the same time. We are a work around everyone kind of family. Month early, late, whatever. As long as we are all together! The past few years, thanks to that $%$^$^ COVID-19 and suppressed immune systems, some sort of illness has pretty much obliterated our family time in some form or fashion. Every year we set a date, make a menu, get the groceries, cook all day and wait with baited breath for that phone call you know is coming. We really thought Christmas 2021 was going to be better. Prime rib was ready to put in the oven, 7 lbs. of shrimp were thawed and RING!!!!!! Here it comes. Grandson 1 is running a fever (flu). Shortly after another call; son 1 is running a fever and feeling not so good (Negative everything, Covid a few days later). </p><p>Plan B. While everyone is figuring what they have, we continue to cook and just plan on sending food and Christmas gifts home with the Moms in the sick households and proceed with the ones who can make it. This is becoming our new normal and I don't like it.<br /></p><p>Flash forward to three hours later. Granddaughter who came to get food and goodies almost hits the floor as she is ready to leave! What? Could it be COVID, flu? Will we all have what she has? We are all being programmed to freak out at the first sight of a germ. </p><p><i>Spoiler Alert: Stomach bug, which turns into flu four days later but all of us fared well and she recovered as well as son and grandson.</i><br /></p><p>Christmas 2021 was really tough. My favorite Aunt passed away in August and my Mother in September. I was really needing and wanting that family connection with the kids and grandkids to help me focus on what I still had, not what I had lost. I had taken two weeks off from work to get refocused, grieve and come to terms with watching my Mother suffer through Alzheimers. <br /><br />Back to the recipe. We had a lot of shrimp left over and needed to quickly eat it so this is why a breakfast dish came to mind. A glance in the pantry and I figured shrimp and grits would be perfect! Mom would have loved this recipe. She loved shrimp and this wasn't a spicy dish. You could make it spicy but this was served for breakfast so hard pass on the heat.</p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEieZsoCg-GLAg1aF9f2ayR6BRawAcHYO69jaAExVplMPbVFvhg3iRC5oziEL5bSspKmiMkI_nqCfGIv6yf9TOq08R6CxJst24SaYp5pseT1ZA-wKUSk-zoLUt9DtO5ydjnxoVTuv3xuRIyGK9Iktf-Dnp4li0oG2xsG18gphe6iQddeKDlmX0pAGS4=s2880" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2160" data-original-width="2880" height="480" src="https://blogger.googleusercontent.com/img/a/AVvXsEieZsoCg-GLAg1aF9f2ayR6BRawAcHYO69jaAExVplMPbVFvhg3iRC5oziEL5bSspKmiMkI_nqCfGIv6yf9TOq08R6CxJst24SaYp5pseT1ZA-wKUSk-zoLUt9DtO5ydjnxoVTuv3xuRIyGK9Iktf-Dnp4li0oG2xsG18gphe6iQddeKDlmX0pAGS4=w640-h480" title="Bacon grease and spatula in skillet" width="640" /></a></div><div style="text-align: center;">Add some liquid gold--aka <a href="https://manthatstuffisgood.blogspot.com/2012/04/bacon-grease.html" target="_blank">bacon grease</a> to your skillet. <br /></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEiN0fCIuTWoTQG2xCG9uBMFTI7TuaPShKXqJh7Hp3bMBr0OEuT6jywosQ7k-dNaGERRtOH_AcjDzMngsWC2NidJGLGMFVRNPajmAFg-WvBRW02QsVnxLrpY8Ot_wHMmEUeE3_rLLuizsjgABQC-ZbKQamXfvg72rBt_i33tD-txZVBsjLuMY60ddEU=s2880" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2160" data-original-width="2880" height="480" src="https://blogger.googleusercontent.com/img/a/AVvXsEiN0fCIuTWoTQG2xCG9uBMFTI7TuaPShKXqJh7Hp3bMBr0OEuT6jywosQ7k-dNaGERRtOH_AcjDzMngsWC2NidJGLGMFVRNPajmAFg-WvBRW02QsVnxLrpY8Ot_wHMmEUeE3_rLLuizsjgABQC-ZbKQamXfvg72rBt_i33tD-txZVBsjLuMY60ddEU=w640-h480" title="Cooking sliced onions in skillet" width="640" /></a></div></div><div style="text-align: center;">Slice one sweet onion and saute in the bacon grease and about two tablespoons of butter.<br /></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhY2ZyfeqCHCwRh3ANEt7lPWGOkNVuhH-6jbnywqTc7CcOJaLEmOslqp0vxTx1ArwdFItK4-qi3kUxUP9WguBCkFZmcRS6cF0PoZ48EGFPbhU5Aw2Bw9nBqZakCmmVVNFra5oHlLpx21cE6hJZNLCtFcWiItQPCvnI4Bhb9P1QbuvZDmMc7VhT1x44=s2880" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2160" data-original-width="2880" height="480" src="https://blogger.googleusercontent.com/img/a/AVvXsEhY2ZyfeqCHCwRh3ANEt7lPWGOkNVuhH-6jbnywqTc7CcOJaLEmOslqp0vxTx1ArwdFItK4-qi3kUxUP9WguBCkFZmcRS6cF0PoZ48EGFPbhU5Aw2Bw9nBqZakCmmVVNFra5oHlLpx21cE6hJZNLCtFcWiItQPCvnI4Bhb9P1QbuvZDmMc7VhT1x44=w640-h480" title="Roasted red peppers, onions and garlic in skillet" width="640" /></a></div><div style="text-align: center;">Add some minced garlic (about 1 tablespoon or to suit your taste and a jar of roasted red peppers.<br /></div></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhBIrhTILWDxjgSmSTN9u8T4z43FHmOOLk3VXsmCEjDkBcSbbE5f4W41VWm9o9iq3W-eAef4rNS1iSWTZmBJkuJ06mAB5vyIx8ZLK3-sOc2kyTD_ZjOy0hgnP6DcZYOY56-z2MSj9XSPo_MXqETIA1zSod_jyeNxY5j8XKiCc7Pou0hSeXBIO7To8w=s2880" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2160" data-original-width="2880" height="480" src="https://blogger.googleusercontent.com/img/a/AVvXsEhBIrhTILWDxjgSmSTN9u8T4z43FHmOOLk3VXsmCEjDkBcSbbE5f4W41VWm9o9iq3W-eAef4rNS1iSWTZmBJkuJ06mAB5vyIx8ZLK3-sOc2kyTD_ZjOy0hgnP6DcZYOY56-z2MSj9XSPo_MXqETIA1zSod_jyeNxY5j8XKiCc7Pou0hSeXBIO7To8w=w640-h480" title="Shrimp, onions, peppers in skillet" width="640" /></a></div></div><div style="text-align: center;">Once the onions are cooked, add shrimp to the skillet and heat through.<br /></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEiVnOZ_YM8ZW3khFZygbs_4ND2PadLgO5kJ4lQSe6H6XasVJeuEz7oVKG2MmCmOBAiAS7cAAl2nGwvSCLp4gsBepIeupKP-joLLTKHGURDeXLpRgKPDXMANihhdnuU0RBX9X7ZmsuQUsAP1U5n3VWT2-VG94bl2MHKNEInMgRbex0Br03Nwu88MkKA=s2880" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2160" data-original-width="2880" height="480" src="https://blogger.googleusercontent.com/img/a/AVvXsEiVnOZ_YM8ZW3khFZygbs_4ND2PadLgO5kJ4lQSe6H6XasVJeuEz7oVKG2MmCmOBAiAS7cAAl2nGwvSCLp4gsBepIeupKP-joLLTKHGURDeXLpRgKPDXMANihhdnuU0RBX9X7ZmsuQUsAP1U5n3VWT2-VG94bl2MHKNEInMgRbex0Br03Nwu88MkKA=w640-h480" title="Creamy grits and cheese" width="640" /></a></div><div style="text-align: center;">Fix 5-minute Quick Grits per directions on the package. Remove from heat.<br />Add a huge handful of shredded cheddar cheese and blend well.<br /></div></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEi40liA3RKqqvS23JSwVf2iRM5qaiV2ex-3EJlkzN_2iVRV9lHUgSCuGil30s5MgkjzVmmcbGiccUFqplCZShWp_oqzlBRYBc3X8qVt51uUbP9wZHHYqBFC0wlbJSn9LRnBefq1MZOQfC7sR_e8_xZTJGWCNvTJgCuqqLKsGqVKuLzMfUDPC9ILA8g=s2880" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2160" data-original-width="2880" height="480" src="https://blogger.googleusercontent.com/img/a/AVvXsEi40liA3RKqqvS23JSwVf2iRM5qaiV2ex-3EJlkzN_2iVRV9lHUgSCuGil30s5MgkjzVmmcbGiccUFqplCZShWp_oqzlBRYBc3X8qVt51uUbP9wZHHYqBFC0wlbJSn9LRnBefq1MZOQfC7sR_e8_xZTJGWCNvTJgCuqqLKsGqVKuLzMfUDPC9ILA8g=w640-h480" title="Stick of butter in a pot of cheesy grits" width="640" /></a></div><div style="text-align: center;">Pop a stick of butter in the pan and let it melt.<br /></div></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgyLjCv-hICAzVc5dYmDudLu0p5hclnvJilCcHpDb4spdk1Yfbhqg2bEdDnF6N_scNUhR_aPy7JPeNW7Hru03Q9bpZHvfKv3RqazfFIB--7EiM4ZwwpdpqzNIFWNWZMDP27xFEY7DQmBk4kPOY1uHkUn4eQS2ZNE1wHgS0gLeRMK8IEFw-XpDY3og8=s2880" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2880" data-original-width="2160" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEgyLjCv-hICAzVc5dYmDudLu0p5hclnvJilCcHpDb4spdk1Yfbhqg2bEdDnF6N_scNUhR_aPy7JPeNW7Hru03Q9bpZHvfKv3RqazfFIB--7EiM4ZwwpdpqzNIFWNWZMDP27xFEY7DQmBk4kPOY1uHkUn4eQS2ZNE1wHgS0gLeRMK8IEFw-XpDY3og8=w480-h640" title="Bowl of cheesy shrimp and grits with toasted bread" width="480" /></a></div>Plate up in a nice bowl by making a bed of grits to rest a big spoonful of peppers, onions, and shrimp on top. Finish it with a little bit of shredded Parmesan Cheese. Because we had so many garlic rolls left over, I sliced them in half, added a touch of butter and pan toasted them to put on the side. Is that making lemonade when life hands you lemons or what?</div><div><br /></div><div><i>On another note: The tablecloth shown is one my mother made (with matching cloth napkins) around 1972. I look forward to displaying this festive piece of my family history every year.</i><br /></div>Denise Grishamhttp://www.blogger.com/profile/14381868419634009617noreply@blogger.com0tag:blogger.com,1999:blog-2653689026695880318.post-55363745510880522842022-01-22T12:10:00.003-06:002023-02-05T10:21:00.463-06:00Cast Iron Skillet Seared Steak 2022<!-- Google tag (gtag.js) -->
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<p></p><div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgLiUwt5EKTi3ICHJjnw_2eT9NyP9ymT3GE7EyAmNQzZrdQ3E5umI1z87cT7P8UF7uuiuYvW1jCx9Snf5LDebaQFmq87qLyEL9B7kOP8d2c1MseaJcOfCuXq_OzrPf0ubpkfkH9UHfRsRgrglGi4To1vin2F_lRy31aWQWrZUVUFZbf3hd1dM2eaAw=s2880" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2160" data-original-width="2880" height="480" src="https://blogger.googleusercontent.com/img/a/AVvXsEgLiUwt5EKTi3ICHJjnw_2eT9NyP9ymT3GE7EyAmNQzZrdQ3E5umI1z87cT7P8UF7uuiuYvW1jCx9Snf5LDebaQFmq87qLyEL9B7kOP8d2c1MseaJcOfCuXq_OzrPf0ubpkfkH9UHfRsRgrglGi4To1vin2F_lRy31aWQWrZUVUFZbf3hd1dM2eaAw=w640-h480" title="Steak, baked potato and asparagus" width="640" /></a>If it's too cold outside to grill a steak (is that possible?) or just too hot, a steak seared in a cast iron skillet and finished in the oven is the way to go. Keep in mind, your smoke detector may sing to you a little but it'll be worth it. Be sure you have everything you need before you start searing the steaks. This method is fast and you don't want to overcook your steak. This Cast Iron Skillet Seared Steak recipe is just slightly different from<a href="https://manthatstuffisgood.blogspot.com/2015/03/easy-cast-iron-skillet-steak.html" target="_blank"> how we were fixing them in 2015.</a> The primary difference? BUTTER!<br /></div><p>The key to the perfect steak is to use a hot cast iron skillet and to check the temperature before moving it to the oven (if needed) and letting it rest before cutting it. I like a rare steak and will be happy with a medium rare. Anything past that and I just don't like it. You can ask Andy how whiny I get about overcooked steaks. Mom grilled our beef on the rare side when we were growing up so the first time I ate an overcooked steak I noticed the taste and texture were off immediately--my jaws were wore out and I was not a fan of the lack of taste. To each his own. <br /></p><p>We normally buy a whole rib eye and slice it into 1" steaks and vacuum
seal them in packs of three. One for me, Andy and my Mother. If you have
followed me over the past ten years, you know Wednesday nights were
Momma Dinner nights. Sadly, my Mother lost her battle with Alzheimers
this past fall. Each time Andy grabs a pack out of the freezer, it is a
subtle reminder of her.</p><p>You will need the following:</p><ul style="text-align: left;"><li>Steaks</li><li>Cast iron skillet</li><li>Sturdy tongs</li><li>Olive oil<br /></li><li>Coarse ground salt & cracked black pepper</li><li>Pats of butter <br /></li></ul><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhtDeFH4WKulWPPAkl7iG-Ww4S1chfsG5CM0KlYwz9WACmP4phx4AVjuFCirERgQbsTP0dWmFe8bBw0dOaG4Of1ZXb0HUW2sypHMsVnunE_sM30mFhT6-scE_s83XyRgKYOS4iN6aDxrmaHx4MV8gzulZEhkWYGvyvIHpo4UksfJazfOOwVbS4OOck=s2880" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2160" data-original-width="2880" height="480" src="https://blogger.googleusercontent.com/img/a/AVvXsEhtDeFH4WKulWPPAkl7iG-Ww4S1chfsG5CM0KlYwz9WACmP4phx4AVjuFCirERgQbsTP0dWmFe8bBw0dOaG4Of1ZXb0HUW2sypHMsVnunE_sM30mFhT6-scE_s83XyRgKYOS4iN6aDxrmaHx4MV8gzulZEhkWYGvyvIHpo4UksfJazfOOwVbS4OOck=w640-h480" title="Raw ribeye steak salt and pepper" width="640" /></a></div>Preheat the oven to 450 degrees. Drizzle a small amount of olive oil over the steaks. Season both sides with coarse ground salt and cracked black pepper. Let them set out on the counter for about 30 minutes. I like to leave a little extra fat on these and cut it off before serving. The fat adds to the flavor. <br /><p></p><div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEirxRCU7xZ5lh8roRvB1JGIyeZRH7YeCAoSmp9iWKDNHtAmeTXaZBx54M1Y5QAW89ZS52XNGdynoWvcEPUqlPKocrFyR87J69xtkayxtPHn4c6TZeF37FZfi5viWfIB_JAJ6jl8HVCW9A2fJIsJfUhXS5tUPp6rPagDz2zUZkOPVMA08fC5mTQVHfw=s2880" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2160" data-original-width="2880" height="480" src="https://blogger.googleusercontent.com/img/a/AVvXsEirxRCU7xZ5lh8roRvB1JGIyeZRH7YeCAoSmp9iWKDNHtAmeTXaZBx54M1Y5QAW89ZS52XNGdynoWvcEPUqlPKocrFyR87J69xtkayxtPHn4c6TZeF37FZfi5viWfIB_JAJ6jl8HVCW9A2fJIsJfUhXS5tUPp6rPagDz2zUZkOPVMA08fC5mTQVHfw=w640-h480" title="Two ribeye steaks in a cast iron skillet" width="640" /></a>Set your stove on high and get the skillet nice and HOT! Once it is hot, drop your steak in the skillet and immediately start your timer for two minutes. Get ready for your smoke detector to go a little nuts. That's okay. You are not burning the steak. When two minutes is up, flip the steak and go for two more minutes. The next step is very important.<br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhR5jRXtTcAzS8MTMnRV5ubegHUzE6MGkh4t6BAkZbiZb5OWPyXVE29CxqAGX1AR_LyUx9R62zIggXuColQPoKecMcJHMBwEe1YYc8V2xJJMzyJYuQmnhpHIIgOECSlJdxamd3hnulrHg3OR8prN-fGNfEoD77Jbe76mVvBwerD5m25mH-3SMlnDf0=s2880" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2160" data-original-width="2880" height="480" src="https://blogger.googleusercontent.com/img/a/AVvXsEhR5jRXtTcAzS8MTMnRV5ubegHUzE6MGkh4t6BAkZbiZb5OWPyXVE29CxqAGX1AR_LyUx9R62zIggXuColQPoKecMcJHMBwEe1YYc8V2xJJMzyJYuQmnhpHIIgOECSlJdxamd3hnulrHg3OR8prN-fGNfEoD77Jbe76mVvBwerD5m25mH-3SMlnDf0=w640-h480" title="Two ribeye steaks in skillet" width="640" /></a></div><p>Drop a few pats of butter and check the internal temperature of the steaks. (We have several digital thermometers close at hand when cooking that make checks super easy.)</p><p><span style="color: #cc0000;"><b>TEMPERATURE GUIDE:</b></span><br />RARE: 125°F <span style="color: #741b47;"><b>Color:</b></span> Bright purple red center--warm, tender and juicy<br />MEDIUM RARE: 135°F <span style="color: #990000;"><b>Color:</b></span> Bright red center--warm, tender and very juicy<br />MEDIUM: 145°F <b><span style="color: #e06666;">Color:</span></b> Deep pink center--yielding, juicy<br />MEDIUM WELL: 150°F <span style="color: #b45f06;"><b>Color:</b></span> Tan with a tint of pink--firm, slightly fibrous, slightly juicy<br />WELL DONE: 160°F <b><span style="color: #783f04;">Color: </span></b>Tan to brown, no pink--chewy and dry <br /></p><p>If you like a rare steak, you may opt to plate your steak and skip the oven. If the steaks are too rare, move them to the oven and let them finish cooking (Check at 3 minutes to start) until you reach the desired internal temp---MINUS A FEW DEGREES. Your steak will continue to cook a little once it's removed. Some folks like to tent them with a piece of foil as they rest. If you like your steak a little more on the cooked side, go for it. I, myself, do not tent mine. </p><p><span style="color: #cc0000;"><b>This last step is the most important. </b></span><span style="color: #cc0000;"><b>Remove your steak to a plate as it rests. LET THE STEAK REST FOR 15 MINUTES! </b></span>That means, do not cut off a chunk straight up the middle to see if it is done. That is what the thermometer is for!!<br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgh_v8TVMiEMndVNl7hon5Cl7u3RfUyFVmokxogwMUAx-7LWIFLds8x1YgsSfOPRAb1mYDVe23D-69yYg_qEEGOpaY6IuL91yGxtvZPJUv9HURlz1a8qCRb4SGFUy4t4B-IdcwMZCgVGdCF5pp3JoKAwPU8v7I4LOwib_mGLc-c2goNOgpDTWlWC7w=s2880" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2160" data-original-width="2880" height="480" src="https://blogger.googleusercontent.com/img/a/AVvXsEgh_v8TVMiEMndVNl7hon5Cl7u3RfUyFVmokxogwMUAx-7LWIFLds8x1YgsSfOPRAb1mYDVe23D-69yYg_qEEGOpaY6IuL91yGxtvZPJUv9HURlz1a8qCRb4SGFUy4t4B-IdcwMZCgVGdCF5pp3JoKAwPU8v7I4LOwib_mGLc-c2goNOgpDTWlWC7w=w640-h480" title="Two ribeye steaks in a skillet cooked in oven" width="640" /></a></div>That goodness left in the skillet? While the steaks rest, throw a few onions and fresh sliced mushrooms along with a little more butter (if needed) and saute. <br /><div><br /></div>Denise Grishamhttp://www.blogger.com/profile/14381868419634009617noreply@blogger.com0tag:blogger.com,1999:blog-2653689026695880318.post-90867316050589387282022-01-06T06:59:00.008-06:002023-02-05T10:21:18.520-06:00Happy 10th Birthday!<!-- Google tag (gtag.js) -->
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<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEislBbcjM0TWNIVmt9V8qlD3p4n1fy7WL1ij9UG1-6kXuZt74QHbPq2nkmLcQS3DbeqbG7CKFhMKkiZNwFPmarUoT-Fhn4oXEDrljD3FxTCcOqD27qSKR0Jn0O0AKVOLY6QBwB22ushKjzGjWeWxsoCJ6uwZs7x3tbHVHt1R5Y_1kVjUkD0TgZg4dc=s1080" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1080" data-original-width="1080" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEislBbcjM0TWNIVmt9V8qlD3p4n1fy7WL1ij9UG1-6kXuZt74QHbPq2nkmLcQS3DbeqbG7CKFhMKkiZNwFPmarUoT-Fhn4oXEDrljD3FxTCcOqD27qSKR0Jn0O0AKVOLY6QBwB22ushKjzGjWeWxsoCJ6uwZs7x3tbHVHt1R5Y_1kVjUkD0TgZg4dc=w640-h640" title="10th Birthday" width="640" /></a></div><br />Thanks to everyone for helping me reach this 10 year milestone! <p></p><p>Look for updates in older posts and new recipes. </p><p>#manthatstuffisgood #MTSIG #foodie #foodblogger #foodpics #homecooking #southernsoul #eatwell #ilovefood #easyrecipes #ilovefood #goodfood #food#foodporn #recipeideas #recipesharing#ilovetocook #lovefood #eatwelllivewell #southernrecipes #southerncook #itsallgood #yalleatyet </p>Denise Grishamhttp://www.blogger.com/profile/14381868419634009617noreply@blogger.com0tag:blogger.com,1999:blog-2653689026695880318.post-54487135289829784352021-12-09T12:04:00.005-06:002023-02-05T10:22:07.143-06:00Brussels Sprouts Salad<!-- Google tag (gtag.js) -->
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<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqoNhFbs1Y_d4LSHmUN-n7s3PiS7HBpzQeQXQZMhH5bPANp0syH2DR7qTqh-zBPwZiZwOuTZRWUAko1S9dpLgoNsitfMgKrjhgbQoojiqs_JM03h0AHzvvZ44mRzTim1xpjdKhl3jcQJg/s2048/MTSIG_brussels_sprouts_+salad+1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqoNhFbs1Y_d4LSHmUN-n7s3PiS7HBpzQeQXQZMhH5bPANp0syH2DR7qTqh-zBPwZiZwOuTZRWUAko1S9dpLgoNsitfMgKrjhgbQoojiqs_JM03h0AHzvvZ44mRzTim1xpjdKhl3jcQJg/w640-h480/MTSIG_brussels_sprouts_+salad+1.jpg" title="Brussels Sprouts salad" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;">You already know I have been a Brussels Spouts lover since I was a child. I have eaten them just about every way you can except raw. <a href="https://manthatstuffisgood.blogspot.com/2016/08/roasted-frozen-brussels-sprouts.html" target="_blank">Roasted.</a> <a href="https://manthatstuffisgood.blogspot.com/2016/01/brussels-sprouts-gratin.html" target="_blank">In a Casserole.</a> <a href="https://manthatstuffisgood.blogspot.com/2012/02/brussels-sprouts-with-bacon.html" target="_blank">Fried</a>. Raw can now be marked off my list! This Brussels Sprouts salad is so simple to fix and if you ate nothing else with it; that would be fine too. Enjoy the tangy and sweet combination with just about any dish!<br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6Nxahu0tOl6b3ewniJx_HIByzgslGgIOjBg-rQZfjsYFp_VCvhyZI9p6ideyeqzQJzIHhMIYsQSblSC8oL87IcWr_aXRsKyhx7-Em2OaOmO3kaWfey7DDgQF5w-P0BRXy7igBp-aBnGo/s2048/MTSIG_brussels_sprouts_+salad+2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6Nxahu0tOl6b3ewniJx_HIByzgslGgIOjBg-rQZfjsYFp_VCvhyZI9p6ideyeqzQJzIHhMIYsQSblSC8oL87IcWr_aXRsKyhx7-Em2OaOmO3kaWfey7DDgQF5w-P0BRXy7igBp-aBnGo/w480-h640/MTSIG_brussels_sprouts_+salad+2.jpg" title="Fresh Brussels Sprouts on blue cutting board bag of pecans and dried fruit" width="480" /></a></div><div class="separator" style="clear: both; text-align: left;"><span style="color: #6aa84f;"><b>INGREDIENTS:</b></span></div><div class="separator" style="clear: both; text-align: left;">2-3 lbs. of fresh Brussels Sprouts</div><div class="separator" style="clear: both; text-align: left;">Around 2 cups of broccoli florets</div><div class="separator" style="clear: both; text-align: left;">1/2 lb. bacon, chopped</div><div class="separator" style="clear: both; text-align: left;">1 cup of dried blueberries and cranberries</div><div class="separator" style="clear: both; text-align: left;">Chopped pecans</div><div class="separator" style="clear: both; text-align: left;"><span style="color: #6aa84f;"><b><br /></b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="color: #6aa84f;"><b>DRESSING: </b></span></div><div class="separator" style="clear: both; text-align: left;">Whisk together: <br /></div><div class="separator" style="clear: both; text-align: left;">Equal parts-2-3 tablespoons-of olive oil and Balsamic dressing (I used a sugar free version)</div><div class="separator" style="clear: both; text-align: left;">1 heaping tablespoon of spicy brown mustard</div><div class="separator" style="clear: both; text-align: left;">1 heaping tablespoon of local honey</div><div class="separator" style="clear: both; text-align: left;">1 tsp. of garlic salt<br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYGi69EWyFnJpkvPbfq4wk7LObn3tyMz4DDqzUL-gDF0dksPZlRdikHDL93yprDXG-cy0ox1yZ-AyRLCDN924pBvaMz2Irzeap5-AQAMxE1SzD1IVMBWMN7iRqFyW8kIjNdGMoogm9oRg/s2048/MTSIG_brussels_sprouts_+salad+3.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYGi69EWyFnJpkvPbfq4wk7LObn3tyMz4DDqzUL-gDF0dksPZlRdikHDL93yprDXG-cy0ox1yZ-AyRLCDN924pBvaMz2Irzeap5-AQAMxE1SzD1IVMBWMN7iRqFyW8kIjNdGMoogm9oRg/w640-h480/MTSIG_brussels_sprouts_+salad+3.jpg" title="Sliced and whole Brussels Sprouts" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;">Remove the outer leaves as needed and slice the Brussels sprouts. I removed the hard parts of the core.<br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYstzlaL1z56sEIaDa91T-hzhPNM9yQTsh5MGayQTnSiPsfdqhyphenhyphenmF574gH1uir85zxk4TDu_HAWJkvC4XemS17aKI7LR69xy75dfFm6irz88_S6wleevyrYU5xgtGalEMS6_N1mjeMTXI/s2048/MTSIG_brussels_sprouts_+salad+4.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYstzlaL1z56sEIaDa91T-hzhPNM9yQTsh5MGayQTnSiPsfdqhyphenhyphenmF574gH1uir85zxk4TDu_HAWJkvC4XemS17aKI7LR69xy75dfFm6irz88_S6wleevyrYU5xgtGalEMS6_N1mjeMTXI/w640-h480/MTSIG_brussels_sprouts_+salad+4.jpg" title="Brussels Sprouts and broccoli florets" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;">Mix the Brussels sprouts and broccoli florets.<br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUmj4FCVI6lF1var368nuhAWKzl1zPJOpvJdd-fD4Pzr07HWh9101tbs4fVOnWpIFXVPA2AY4OrO5tZCtX8x39zcSkNOqvy0Bp3YYqvgfvvH81AsULpEdXxZr1CzaHTC9lBdu7w3n_7y0/s2048/MTSIG_brussels_sprouts_+salad+5.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUmj4FCVI6lF1var368nuhAWKzl1zPJOpvJdd-fD4Pzr07HWh9101tbs4fVOnWpIFXVPA2AY4OrO5tZCtX8x39zcSkNOqvy0Bp3YYqvgfvvH81AsULpEdXxZr1CzaHTC9lBdu7w3n_7y0/w640-h480/MTSIG_brussels_sprouts_+salad+5.jpg" title="Bowl of Brussels Sprouts, bacon, dried fruit and pecans" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;">Blend in the dried fruit, bacon and pecans.<br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBjzM2Kl-uThwNQs7lgWSWQBgNYmo9TBCc-qYqOFd6UhfISmV4WPawHF0CBMSf3LQ1Dqhg_9j-Vlw1DmjCHwWXLUyNjHmXXpESU0OThBAo4qk4bUBJGjywWQXvosf4bmHKD9JI7opGgDU/s2048/MTSIG_brussels_sprouts_+salad+6.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBjzM2Kl-uThwNQs7lgWSWQBgNYmo9TBCc-qYqOFd6UhfISmV4WPawHF0CBMSf3LQ1Dqhg_9j-Vlw1DmjCHwWXLUyNjHmXXpESU0OThBAo4qk4bUBJGjywWQXvosf4bmHKD9JI7opGgDU/w640-h480/MTSIG_brussels_sprouts_+salad+6.jpg" title="Stainless steel bowl of Brussels Sprouts salad" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;">Mix everything so it is all distributed well.<br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEuKZ5RKv_wJGUoMOeWrTd8chP51QFQP7kmLpBqO-3ejIbnvD3T8UH5rK-PrsOLuKi1m2U3k1wOZkak8nGNTpKR9FVsMwR2im0C7sn8tecieyESeauyrOuGulENfElC5S1ACfzLSQHjKI/s2048/MTSIG_brussels_sprouts_+salad+7.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEuKZ5RKv_wJGUoMOeWrTd8chP51QFQP7kmLpBqO-3ejIbnvD3T8UH5rK-PrsOLuKi1m2U3k1wOZkak8nGNTpKR9FVsMwR2im0C7sn8tecieyESeauyrOuGulENfElC5S1ACfzLSQHjKI/w640-h480/MTSIG_brussels_sprouts_+salad+7.jpg" title="Brussels Sprouts salad" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;">Blend in the dressing so everything is coated well. Chill before serving.<br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /> <p></p>Denise Grishamhttp://www.blogger.com/profile/14381868419634009617noreply@blogger.com0tag:blogger.com,1999:blog-2653689026695880318.post-28582386843915755852021-11-28T12:03:00.001-06:002023-02-05T10:22:19.982-06:00Fried Green Tomato, Onion and Hummus Quesadillas <!-- Google tag (gtag.js) -->
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<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFPsiRkhGe53BkilXeWRIAi2QzXoGs7z_MqM2JVKlMXp9Iu6ckNDUESrQyvFlqRKLaDFcdh978iyVmspLMzvIZyjCkTShbz7pCRlBgXu-zcvh35BxCD_TrvLen9ZWrV6BQEtOAEXNaZP0/s2048/MTSIG+fried+green+tomato+quesadilla+1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFPsiRkhGe53BkilXeWRIAi2QzXoGs7z_MqM2JVKlMXp9Iu6ckNDUESrQyvFlqRKLaDFcdh978iyVmspLMzvIZyjCkTShbz7pCRlBgXu-zcvh35BxCD_TrvLen9ZWrV6BQEtOAEXNaZP0/w640-h480/MTSIG+fried+green+tomato+quesadilla+1.jpg" title="Plate of fried green tomato quesadillas" width="640" /></a></div><div class="separator" style="clear: both; text-align: left;">There was a fellow selling sweet potatoes and green onions in the parking lot in front of where I work a couple of weeks ago. Andy had told me about him but I kept missing him until one afternoon. I quickly whipped over as he was preparing to leave and bought a couple cartons of green tomatoes and a huge bag full of sweet potatoes. The green tomatoes were the perfect texture and size and I couldn't wait to eat them.<br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">After fixing a few cookings of fried green tomatoes I was trying to figure out how I could use them differently. We had a tub of roasted garlic hummus and ding-ding-ding! The light went off in my head. A veggie quesadilla! What would the difference be in this versus<a href="https://manthatstuffisgood.blogspot.com/2012/04/refried-bean-quesadillas.html" target="_blank"> fried bean quesadillas</a>?</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">The savory garlic hummus, the tangy fried green tomatoes and sweet onions were a perfect combination. The texture of the tomatoes made you think you were biting into something more substantial than just veggies.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Fried green tomato, onion and hummus quesadillas will definitely be a keeper for us. This was quick, easy to fix and you could incorporate just about any variation you can think of. We discussed roasted red peppers for the next batch.<br /></div><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdpIj1tyCTbgMrso42pojH_5CNCIs3MoMPxKB0M5qLtQWL8rgn-b_8KCJCKB_HtSf1oGyYTlk4w7M9ftSFdeiyib-7HW42jDpcboHjiL7stoP8xJsN3jaDcm_Z-mk38DzTb4fPIS74HEk/s2048/MTSIG+fried+green+tomato+quesadilla+2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdpIj1tyCTbgMrso42pojH_5CNCIs3MoMPxKB0M5qLtQWL8rgn-b_8KCJCKB_HtSf1oGyYTlk4w7M9ftSFdeiyib-7HW42jDpcboHjiL7stoP8xJsN3jaDcm_Z-mk38DzTb4fPIS74HEk/w640-h480/MTSIG+fried+green+tomato+quesadilla+2.jpg" title="Green tomatoes coated in flour and corn meal" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;">Coat your skillet with a very light coating of oil. While it heats, shake up your chopped green tomatoes and onions in equal parts corn meal and flour.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8ikcC2SChUmu3X70PsMDfN3KHfJXyM56IQGbbEIy8ovfPhsLNU7H0WjDMcEYF2fakR9ABhqoxqJFfqtX7g8iN2y4t5QjKqH8XqMdAkOQq8qidA1EnRk3dWXG1t2Fdxs08kkkeA6ZYWog/s2048/MTSIG+fried+green+tomato+quesadilla+4.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8ikcC2SChUmu3X70PsMDfN3KHfJXyM56IQGbbEIy8ovfPhsLNU7H0WjDMcEYF2fakR9ABhqoxqJFfqtX7g8iN2y4t5QjKqH8XqMdAkOQq8qidA1EnRk3dWXG1t2Fdxs08kkkeA6ZYWog/w640-h480/MTSIG+fried+green+tomato+quesadilla+4.jpg" title="Adding oil to a pan of green tomatoes and onions frying" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;">Periodically add a little drizzle of oil. The coating will soak it up pretty quickly. <br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIAzZ2gSQt6J2KKt1BpzZOzkptqzp8FsRbDXLreFTb3x_2qoobP_bEnXci8E4LHB5o4ReG5ceQwb9otmlr69kBYcIWBmZhSoQ6MPowWkMBURNgbSCN1SBRc2x9mtDyW6_psr1rrua33KI/s2048/MTSIG+fried+green+tomato+quesadilla+3.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIAzZ2gSQt6J2KKt1BpzZOzkptqzp8FsRbDXLreFTb3x_2qoobP_bEnXci8E4LHB5o4ReG5ceQwb9otmlr69kBYcIWBmZhSoQ6MPowWkMBURNgbSCN1SBRc2x9mtDyW6_psr1rrua33KI/w640-h480/MTSIG+fried+green+tomato+quesadilla+3.jpg" title="Green tomtoes and onions frying in a skillet" width="640" /></a> <br /></div></div><div class="separator" style="clear: both; text-align: center;">Fry and turn veggies until the coating becomes a light brown and the veggies soften, <br />but don't let them turn to mush.<br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4gpE66ei3x5ZefNvrbkSThUmAiT6CH9-mbGV_KZ07dpg0OqkctnyVmxyGp24OaleB-0aSzEEhZo3Qn2c6SEYAPKAQMqGJnpqh47KrLjXo6PH5YeGRnPY8s2hUzYvFUIlSLwKiKndP8LU/s2048/MTSIG+fried+green+tomato+quesadilla+5.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4gpE66ei3x5ZefNvrbkSThUmAiT6CH9-mbGV_KZ07dpg0OqkctnyVmxyGp24OaleB-0aSzEEhZo3Qn2c6SEYAPKAQMqGJnpqh47KrLjXo6PH5YeGRnPY8s2hUzYvFUIlSLwKiKndP8LU/w640-h480/MTSIG+fried+green+tomato+quesadilla+5.jpg" title="Fried green tomatoes and onions draining on paper towel" width="640" /></a>Allow veggies to drain on a paper towel lined plate. Sprinkle with a little salt while hot.<br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimx_yNOFXZNemEEbFXDUPdJVpvqlg-TmS69g3pk8LmtGchboUOS6ISDlucmNCPYBvklNVbaEiehdees8f7QogG3mxLa6O50Jti5pQH_K9Q_jLfc7gfiofsh07_humPVxakHF0zMX-mAZc/s2048/MTSIG+fried+green+tomato+quesadilla+6.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimx_yNOFXZNemEEbFXDUPdJVpvqlg-TmS69g3pk8LmtGchboUOS6ISDlucmNCPYBvklNVbaEiehdees8f7QogG3mxLa6O50Jti5pQH_K9Q_jLfc7gfiofsh07_humPVxakHF0zMX-mAZc/w640-h480/MTSIG+fried+green+tomato+quesadilla+6.jpg" title="Half a tortilla shell coated in roasted garlic hummus" width="640" /></a>Lightly spray your skillet with cooking oil. Spread a layer of roasted garlic hummus (or your preferred flavor) over half a flour tortilla.<br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPn0sNyNV-e2ICgJmltt0JRL_a8q-3d4FL4uG8GlfjkTSEcWP77V_U6d6j_NHmn23IDN2sfnDtmjLLvLLipk4VYyL0F6iGNDADTJ9gpK8hFDYGW8ugFobCGuhoo1muYk3ScJa_5PGyaFM/s2048/MTSIG+fried+green+tomato+quesadilla+7.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPn0sNyNV-e2ICgJmltt0JRL_a8q-3d4FL4uG8GlfjkTSEcWP77V_U6d6j_NHmn23IDN2sfnDtmjLLvLLipk4VYyL0F6iGNDADTJ9gpK8hFDYGW8ugFobCGuhoo1muYk3ScJa_5PGyaFM/w640-h480/MTSIG+fried+green+tomato+quesadilla+7.jpg" title="Half a tortilla shell covered in fried green tomatoes and onions" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;">Top with a healthy portion of fried green tomatoes and onions.<br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgDn1rMfoQxRbfg7f8ygNIV1CGHwqf0eKYRaXUtnWSfuSK0x_bxVQJKS105XhkFWkR-ubpmbQMR7qPUTmtYGLbBZ8ArWAwOcqbKlnMd7GLwVNw4o2MlpXAYMMfKx4pCVzFulbXWPrPKQU/s2048/MTSIG+fried+green+tomato+quesadilla+8.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgDn1rMfoQxRbfg7f8ygNIV1CGHwqf0eKYRaXUtnWSfuSK0x_bxVQJKS105XhkFWkR-ubpmbQMR7qPUTmtYGLbBZ8ArWAwOcqbKlnMd7GLwVNw4o2MlpXAYMMfKx4pCVzFulbXWPrPKQU/w640-h480/MTSIG+fried+green+tomato+quesadilla+8.jpg" title="Fried green tomato and onion quesadilla topped with shredded cheese" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;">Top with shredded cheese to help hold everything together.<br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiV7AqEMCy-AqO6tDXIwwjFAGpVYbGYzB8J1xRtzyOAHtwEPgv35KdxYC1uA6a0sBSFKkXg53T829kGDom20qlkilAFCw4AaJrRxAaMJqUxsPzePVkqkiBz-38fnjmXGfgLaCRfDkuZqZU/s2048/MTSIG+fried+green+tomato+quesadilla+9a.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiV7AqEMCy-AqO6tDXIwwjFAGpVYbGYzB8J1xRtzyOAHtwEPgv35KdxYC1uA6a0sBSFKkXg53T829kGDom20qlkilAFCw4AaJrRxAaMJqUxsPzePVkqkiBz-38fnjmXGfgLaCRfDkuZqZU/w640-h480/MTSIG+fried+green+tomato+quesadilla+9a.jpg" title="Fried green tomato and hummus quesadilla cooking" width="640" /></a></div><div style="text-align: center;">Fold the empty half of the tortilla over and let the bottom brown.<br /></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgc5_EGfraxAPxl7k3TSGSBPLF2EknSoWsvvmxQVRNNaaa1bB7WiH-we5f2FY72WOLOW_qBW1IhyNw5BKN2mqvzxJFcgPV8VtEcy2SK8Wno7O-SP01i5g0t0Baon3v0yACjiS1UrnU2f8I/s2048/MTSIG+fried+green+tomato+quesadilla+10.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgc5_EGfraxAPxl7k3TSGSBPLF2EknSoWsvvmxQVRNNaaa1bB7WiH-we5f2FY72WOLOW_qBW1IhyNw5BKN2mqvzxJFcgPV8VtEcy2SK8Wno7O-SP01i5g0t0Baon3v0yACjiS1UrnU2f8I/w640-h480/MTSIG+fried+green+tomato+quesadilla+10.jpg" title="Fried green tomato and hummus quesadilla browned" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;">Carefully turn over and brown the other side. When I lift my quesadilla out of the skillet, it remains perfectly straight on my spatula and nothing falls out.<br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6CfX20E82Kd0LDOidpavVyJPjrfU6APjuhfy2qmjGemCQXEa6fuPuF4TVw5z8pP7qb1awXQTHeHbqYjA724FRniLe8TbtewHRr1irIz1puYIUx6-TMFGIXaK8G2mWl5beg0CzN0MFT5I/s2048/MTSIG+fried+green+tomato+quesadilla+11.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6CfX20E82Kd0LDOidpavVyJPjrfU6APjuhfy2qmjGemCQXEa6fuPuF4TVw5z8pP7qb1awXQTHeHbqYjA724FRniLe8TbtewHRr1irIz1puYIUx6-TMFGIXaK8G2mWl5beg0CzN0MFT5I/w640-h480/MTSIG+fried+green+tomato+quesadilla+11.jpg" title="Fried green tomato and hummus quesadilla cut in half" width="640" /></a></div><div style="text-align: center;">Cut each quesadilla in half and finish cooking until you use up the remaining ingredients. <br />We like to top with sour cream and a little salsa.<br /></div></div><div><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /></div>Denise Grishamhttp://www.blogger.com/profile/14381868419634009617noreply@blogger.com0tag:blogger.com,1999:blog-2653689026695880318.post-13852729922233504842021-11-13T06:50:00.008-06:002023-02-05T10:22:39.897-06:00Privacy Policy<!-- Google tag (gtag.js) -->
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This information is </span><span style="-webkit-text-size-adjust: auto; font-family: UICTFontTextStyleTallBody; font-size: 21px;">stored for a period of 26 months and any PII is deleted at that time.</span><br style="-webkit-text-size-adjust: auto; font-family: UICTFontTextStyleTallBody; font-size: 21px;" /><span style="-webkit-text-size-adjust: auto; font-family: UICTFontTextStyleTallBody; font-size: 21px;"></span><br style="-webkit-text-size-adjust: auto; font-family: UICTFontTextStyleTallBody; font-size: 21px;" /><span style="-webkit-text-size-adjust: auto; font-family: UICTFontTextStyleTallBody; font-size: 21px;">Documents and Forms</span><br style="-webkit-text-size-adjust: auto; font-family: UICTFontTextStyleTallBody; font-size: 21px;" /><span style="-webkit-text-size-adjust: auto; font-family: UICTFontTextStyleTallBody; font-size: 21px;"></span><br style="-webkit-text-size-adjust: auto; font-family: UICTFontTextStyleTallBody; font-size: 21px;" /><span style="-webkit-text-size-adjust: auto; font-family: UICTFontTextStyleTallBody; font-size: 21px;">Any white papers or newsletters that a user may voluntarily sign up to </span><span style="-webkit-text-size-adjust: auto; font-family: UICTFontTextStyleTallBody; font-size: 21px;">receive collects names and email addresses submitted by the user. </span><span style="-webkit-text-size-adjust: auto; font-family: UICTFontTextStyleTallBody; font-size: 21px;">That </span><span style="-webkit-text-size-adjust: auto; font-family: UICTFontTextStyleTallBody; font-size: 21px;">information is used to return to the user white papers or newsletters </span><span style="-webkit-text-size-adjust: auto; font-family: UICTFontTextStyleTallBody; font-size: 21px;">and announcements that have been requested. </span><span style="-webkit-text-size-adjust: auto; font-family: UICTFontTextStyleTallBody; font-size: 21px;">While white papers are </span><span style="-webkit-text-size-adjust: auto; font-family: UICTFontTextStyleTallBody; font-size: 21px;">downloaded by Visitors as PDFs, newsletters and announcements will </span><span style="-webkit-text-size-adjust: auto; font-family: UICTFontTextStyleTallBody; font-size: 21px;">arrive periodically. Visitors may elect to discontinue receipts of </span><span style="-webkit-text-size-adjust: auto; font-family: UICTFontTextStyleTallBody; font-size: 21px;">these newsletters and announcements by dis-enrolling as any </span><span style="-webkit-text-size-adjust: auto; font-family: UICTFontTextStyleTallBody; font-size: 21px;">communication is received OR by contacting Website Owner directly. All </span><span style="-webkit-text-size-adjust: auto; font-family: UICTFontTextStyleTallBody; font-size: 21px;">PII information is removed upon that request.</span><div><div><span style="-webkit-text-size-adjust: auto; font-family: UICTFontTextStyleTallBody; font-size: 21px;"></span><br style="-webkit-text-size-adjust: auto; font-family: UICTFontTextStyleTallBody; font-size: 21px;" /><span style="-webkit-text-size-adjust: auto; font-family: UICTFontTextStyleTallBody; font-size: 21px;">FOR ALL WEBSITE USERS:</span><br style="-webkit-text-size-adjust: auto; font-family: UICTFontTextStyleTallBody; font-size: 21px;" /><span style="-webkit-text-size-adjust: auto; font-family: UICTFontTextStyleTallBody; font-size: 21px;"></span><br style="-webkit-text-size-adjust: auto; font-family: UICTFontTextStyleTallBody; font-size: 21px;" /><span style="-webkit-text-size-adjust: auto; font-family: UICTFontTextStyleTallBody; font-size: 21px;">What personal information do we collect from the people that visit our </span><span style="-webkit-text-size-adjust: auto; font-family: UICTFontTextStyleTallBody; font-size: 21px;">blog, website or app?</span><br style="-webkit-text-size-adjust: auto; font-family: UICTFontTextStyleTallBody; font-size: 21px;" /><span style="-webkit-text-size-adjust: auto; font-family: UICTFontTextStyleTallBody; font-size: 21px;"></span><br style="-webkit-text-size-adjust: auto; font-family: UICTFontTextStyleTallBody; font-size: 21px;" /><span style="-webkit-text-size-adjust: auto; font-family: UICTFontTextStyleTallBody; font-size: 21px;">We do not collect information from visitors of our site or other </span><span style="-webkit-text-size-adjust: auto; font-family: UICTFontTextStyleTallBody; font-size: 21px;">details to help you with your experience.</span><br style="-webkit-text-size-adjust: auto; font-family: UICTFontTextStyleTallBody; font-size: 21px;" /><span style="-webkit-text-size-adjust: auto; font-family: UICTFontTextStyleTallBody; font-size: 21px;"></span><br style="-webkit-text-size-adjust: auto; font-family: UICTFontTextStyleTallBody; font-size: 21px;" /><span style="-webkit-text-size-adjust: auto; font-family: UICTFontTextStyleTallBody; font-size: 21px;">When do we collect information?</span><br style="-webkit-text-size-adjust: auto; font-family: UICTFontTextStyleTallBody; font-size: 21px;" /><span style="-webkit-text-size-adjust: auto; font-family: UICTFontTextStyleTallBody; font-size: 21px;"></span><br style="-webkit-text-size-adjust: auto; font-family: UICTFontTextStyleTallBody; font-size: 21px;" /><span style="-webkit-text-size-adjust: auto; font-family: UICTFontTextStyleTallBody; font-size: 21px;">We collect information from you when you subscribe to a newsletter or </span><span style="-webkit-text-size-adjust: auto; font-family: UICTFontTextStyleTallBody; font-size: 21px;">enter information on our site.</span><br style="-webkit-text-size-adjust: auto; font-family: UICTFontTextStyleTallBody; font-size: 21px;" /><span style="-webkit-text-size-adjust: auto; font-family: UICTFontTextStyleTallBody; font-size: 21px;"></span><br style="-webkit-text-size-adjust: auto; font-family: UICTFontTextStyleTallBody; font-size: 21px;" /><span style="-webkit-text-size-adjust: auto; font-family: UICTFontTextStyleTallBody; font-size: 21px;">How do we use your information?</span><br style="-webkit-text-size-adjust: auto; font-family: UICTFontTextStyleTallBody; font-size: 21px;" /><span style="-webkit-text-size-adjust: auto; font-family: UICTFontTextStyleTallBody; font-size: 21px;"></span><br style="-webkit-text-size-adjust: auto; font-family: UICTFontTextStyleTallBody; font-size: 21px;" /><span style="-webkit-text-size-adjust: auto; font-family: UICTFontTextStyleTallBody; font-size: 21px;">We may use the information we collect from you when you register, make </span><span style="-webkit-text-size-adjust: auto; font-family: UICTFontTextStyleTallBody; font-size: 21px;">a purchase, sign up for our newsletter, respond to a survey or </span><span style="-webkit-text-size-adjust: auto; font-family: UICTFontTextStyleTallBody; font-size: 21px;">marketing communication, surf the website, or use certain other site </span><span style="-webkit-text-size-adjust: auto; font-family: UICTFontTextStyleTallBody; font-size: 21px;">features in the following ways:</span><br style="-webkit-text-size-adjust: auto; font-family: UICTFontTextStyleTallBody; font-size: 21px;" /><span style="-webkit-text-size-adjust: auto; font-family: UICTFontTextStyleTallBody; font-size: 21px;"></span><br style="-webkit-text-size-adjust: auto; font-family: UICTFontTextStyleTallBody; font-size: 21px;" /><span style="-webkit-text-size-adjust: auto; font-family: UICTFontTextStyleTallBody; font-size: 21px;">To send periodic emails regarding your order or other products and services.</span><br style="-webkit-text-size-adjust: auto; font-family: UICTFontTextStyleTallBody; font-size: 21px;" /><span style="-webkit-text-size-adjust: auto; font-family: UICTFontTextStyleTallBody; font-size: 21px;"></span><br style="-webkit-text-size-adjust: auto; font-family: UICTFontTextStyleTallBody; font-size: 21px;" /><span style="-webkit-text-size-adjust: auto; font-family: UICTFontTextStyleTallBody; font-size: 21px;">Information submitted on online forms is used exclusively for </span><span style="-webkit-text-size-adjust: auto; font-family: UICTFontTextStyleTallBody; font-size: 21px;">facilitating the user experience.</span><br style="-webkit-text-size-adjust: auto; font-family: UICTFontTextStyleTallBody; font-size: 21px;" /><span style="-webkit-text-size-adjust: auto; font-family: UICTFontTextStyleTallBody; font-size: 21px;"></span><br style="-webkit-text-size-adjust: auto; font-family: UICTFontTextStyleTallBody; font-size: 21px;" /><span style="-webkit-text-size-adjust: auto; font-family: UICTFontTextStyleTallBody; font-size: 21px;">How do we protect your information?</span><br style="-webkit-text-size-adjust: auto; font-family: UICTFontTextStyleTallBody; font-size: 21px;" /><span style="-webkit-text-size-adjust: auto; font-family: UICTFontTextStyleTallBody; font-size: 21px;"></span><br style="-webkit-text-size-adjust: auto; font-family: UICTFontTextStyleTallBody; font-size: 21px;" /><span style="-webkit-text-size-adjust: auto; font-family: UICTFontTextStyleTallBody; font-size: 21px;">Our website is scanned on a regular basis for security holes and known </span><span style="-webkit-text-size-adjust: auto; font-family: UICTFontTextStyleTallBody; font-size: 21px;">vulnerabilities in order to make your visit to our site as safe as </span><span style="-webkit-text-size-adjust: auto; font-family: UICTFontTextStyleTallBody; font-size: 21px;">possible.</span><br style="-webkit-text-size-adjust: auto; font-family: UICTFontTextStyleTallBody; font-size: 21px;" /><span style="-webkit-text-size-adjust: auto; font-family: UICTFontTextStyleTallBody; font-size: 21px;"></span><br style="-webkit-text-size-adjust: auto; font-family: UICTFontTextStyleTallBody; font-size: 21px;" /><span style="font-family: UICTFontTextStyleTallBody;"><span style="font-size: 21px;">Blogger, being a Google hosted platform, functions under all Google standards. This site has been in no way modified to override Google’s standard security. </span></span></div><div><span style="-webkit-text-size-adjust: auto; font-family: UICTFontTextStyleTallBody; font-size: 21px;"></span><br style="-webkit-text-size-adjust: auto; font-family: UICTFontTextStyleTallBody; font-size: 21px;" /><span style="-webkit-text-size-adjust: auto; font-family: UICTFontTextStyleTallBody; font-size: 21px;">All transactions are processed through a gateway provider and are </span><span style="-webkit-text-size-adjust: auto; font-family: UICTFontTextStyleTallBody; font-size: 21px;">not </span><span style="-webkit-text-size-adjust: auto; font-family: UICTFontTextStyleTallBody; font-size: 21px;">stored or processed on our servers.</span></div><div><span style="-webkit-text-size-adjust: auto; font-family: UICTFontTextStyleTallBody; font-size: 21px;"></span><br style="-webkit-text-size-adjust: auto; font-family: UICTFontTextStyleTallBody; font-size: 21px;" /><span style="-webkit-text-size-adjust: auto; font-family: UICTFontTextStyleTallBody; font-size: 21px;">Do we use ‘cookies’?</span><br style="-webkit-text-size-adjust: auto; font-family: UICTFontTextStyleTallBody; font-size: 21px;" /><span style="-webkit-text-size-adjust: auto; font-family: UICTFontTextStyleTallBody; font-size: 21px;"></span><br style="-webkit-text-size-adjust: auto; font-family: UICTFontTextStyleTallBody; font-size: 21px;" /><span style="-webkit-text-size-adjust: auto; font-family: UICTFontTextStyleTallBody; font-size: 21px;">We do not use cookies for tracking purposes</span><br style="-webkit-text-size-adjust: auto; font-family: UICTFontTextStyleTallBody; font-size: 21px;" /><span style="-webkit-text-size-adjust: auto; font-family: UICTFontTextStyleTallBody; font-size: 21px;"></span><br style="-webkit-text-size-adjust: auto; font-family: UICTFontTextStyleTallBody; font-size: 21px;" /><span style="-webkit-text-size-adjust: auto; font-family: UICTFontTextStyleTallBody; font-size: 21px;">You can choose to have your computer warn you each time a cookie is </span><span style="-webkit-text-size-adjust: auto; font-family: UICTFontTextStyleTallBody; font-size: 21px;">being sent, or you can choose to turn off all cookies. You do this </span><span style="-webkit-text-size-adjust: auto; font-family: UICTFontTextStyleTallBody; font-size: 21px;">through your browser settings. Since browser is a little different, </span><span style="-webkit-text-size-adjust: auto; font-family: UICTFontTextStyleTallBody; font-size: 21px;">look at your browser’s Help Menu to learn the correct way to modify </span><span style="-webkit-text-size-adjust: auto; font-family: UICTFontTextStyleTallBody; font-size: 21px;">your cookies.</span><br style="-webkit-text-size-adjust: auto; font-family: UICTFontTextStyleTallBody; font-size: 21px;" /><span style="-webkit-text-size-adjust: auto; font-family: UICTFontTextStyleTallBody; font-size: 21px;"></span><br style="-webkit-text-size-adjust: auto; font-family: UICTFontTextStyleTallBody; font-size: 21px;" /><span style="-webkit-text-size-adjust: auto; font-family: UICTFontTextStyleTallBody; font-size: 21px;">If you turn cookies off, some of the features that make your site </span><span style="-webkit-text-size-adjust: auto; font-family: UICTFontTextStyleTallBody; font-size: 21px;">experience more efficient may not function properly.</span><br style="-webkit-text-size-adjust: auto; font-family: UICTFontTextStyleTallBody; font-size: 21px;" /><span style="-webkit-text-size-adjust: auto; font-family: UICTFontTextStyleTallBody; font-size: 21px;"></span><br style="-webkit-text-size-adjust: auto; font-family: UICTFontTextStyleTallBody; font-size: 21px;" /><span style="-webkit-text-size-adjust: auto; font-family: UICTFontTextStyleTallBody; font-size: 21px;">Third-party disclosure</span><br style="-webkit-text-size-adjust: auto; font-family: UICTFontTextStyleTallBody; font-size: 21px;" /><span style="-webkit-text-size-adjust: auto; font-family: UICTFontTextStyleTallBody; font-size: 21px;"></span><br style="-webkit-text-size-adjust: auto; font-family: UICTFontTextStyleTallBody; font-size: 21px;" /><span style="-webkit-text-size-adjust: auto; font-family: UICTFontTextStyleTallBody; font-size: 21px;">We do not sell, trade, or otherwise transfer to outside parties your </span><span style="-webkit-text-size-adjust: auto; font-family: UICTFontTextStyleTallBody; font-size: 21px;">Personally Identifiable Information.</span><br style="-webkit-text-size-adjust: auto; font-family: UICTFontTextStyleTallBody; font-size: 21px;" /><span style="-webkit-text-size-adjust: auto; font-family: UICTFontTextStyleTallBody; font-size: 21px;"></span><br style="-webkit-text-size-adjust: auto; font-family: UICTFontTextStyleTallBody; font-size: 21px;" /><span style="-webkit-text-size-adjust: auto; font-family: UICTFontTextStyleTallBody; font-size: 21px;">Third-party links</span><br style="-webkit-text-size-adjust: auto; font-family: UICTFontTextStyleTallBody; font-size: 21px;" /><span style="-webkit-text-size-adjust: auto; font-family: UICTFontTextStyleTallBody; font-size: 21px;"></span><br style="-webkit-text-size-adjust: auto; font-family: UICTFontTextStyleTallBody; font-size: 21px;" /><span style="-webkit-text-size-adjust: auto; font-family: UICTFontTextStyleTallBody; font-size: 21px;">Social Media links exist to FaceBook, Twitter and Pinterest.</span><br style="-webkit-text-size-adjust: auto; font-family: UICTFontTextStyleTallBody; font-size: 21px;" /><span style="-webkit-text-size-adjust: auto; font-family: UICTFontTextStyleTallBody; font-size: 21px;"></span><br style="-webkit-text-size-adjust: auto; font-family: UICTFontTextStyleTallBody; font-size: 21px;" /><span style="-webkit-text-size-adjust: auto; font-family: UICTFontTextStyleTallBody; font-size: 21px;">Google</span><br style="-webkit-text-size-adjust: auto; font-family: UICTFontTextStyleTallBody; font-size: 21px;" /><span style="-webkit-text-size-adjust: auto; font-family: UICTFontTextStyleTallBody; font-size: 21px;"></span><br style="-webkit-text-size-adjust: auto; font-family: UICTFontTextStyleTallBody; font-size: 21px;" /><span style="-webkit-text-size-adjust: auto; font-family: UICTFontTextStyleTallBody; font-size: 21px;">Google’s advertising requirements can be summed up by Google’s </span><span style="-webkit-text-size-adjust: auto; font-family: UICTFontTextStyleTallBody; font-size: 21px;">Advertising Principles. They are put in place to provide a positive </span><span style="-webkit-text-size-adjust: auto; font-family: UICTFontTextStyleTallBody; font-size: 21px;">experience for users.</span><br style="-webkit-text-size-adjust: auto; font-family: UICTFontTextStyleTallBody; font-size: 21px;" /><span style="-webkit-text-size-adjust: auto; font-family: UICTFontTextStyleTallBody; font-size: 21px;"><span dir="ltr">https://support.google.com/adwordspolicy/answer/1316548?hl=en</span></span><br style="-webkit-text-size-adjust: auto; font-family: UICTFontTextStyleTallBody; font-size: 21px;" /><span style="-webkit-text-size-adjust: auto; font-family: UICTFontTextStyleTallBody; font-size: 21px;"></span><br style="-webkit-text-size-adjust: auto; font-family: UICTFontTextStyleTallBody; font-size: 21px;" /><span style="-webkit-text-size-adjust: auto; font-family: UICTFontTextStyleTallBody; font-size: 21px;">We have enabled Google AdSense on our site.</span><br style="-webkit-text-size-adjust: auto; font-family: UICTFontTextStyleTallBody; font-size: 21px;" /><span style="-webkit-text-size-adjust: auto; font-family: UICTFontTextStyleTallBody; font-size: 21px;"></span><br style="-webkit-text-size-adjust: auto; font-family: UICTFontTextStyleTallBody; font-size: 21px;" /><span style="-webkit-text-size-adjust: auto; font-family: UICTFontTextStyleTallBody; font-size: 21px;">California Online Privacy Protection Act</span><br style="-webkit-text-size-adjust: auto; font-family: UICTFontTextStyleTallBody; font-size: 21px;" /><span style="-webkit-text-size-adjust: auto; font-family: UICTFontTextStyleTallBody; font-size: 21px;"></span><br style="-webkit-text-size-adjust: auto; font-family: UICTFontTextStyleTallBody; font-size: 21px;" /><span style="-webkit-text-size-adjust: auto; font-family: UICTFontTextStyleTallBody; font-size: 21px;">CalOPPA is the first state law in the nation to require commercial </span><span style="-webkit-text-size-adjust: auto; font-family: UICTFontTextStyleTallBody; font-size: 21px;">websites and online services to post a privacy policy. The law’s reach </span><span style="-webkit-text-size-adjust: auto; font-family: UICTFontTextStyleTallBody; font-size: 21px;">stretches well beyond California to require any person or company in </span><span style="-webkit-text-size-adjust: auto; font-family: UICTFontTextStyleTallBody; font-size: 21px;">the United States (and conceivably the world) that operates websites </span><span style="-webkit-text-size-adjust: auto; font-family: UICTFontTextStyleTallBody; font-size: 21px;">collecting Personally Identifiable Information from California </span><span style="-webkit-text-size-adjust: auto; font-family: UICTFontTextStyleTallBody; font-size: 21px;">consumers to post a conspicuous privacy policy on its website stating </span><span style="-webkit-text-size-adjust: auto; font-family: UICTFontTextStyleTallBody; font-size: 21px;">exactly the information being collected and those individuals or </span><span style="-webkit-text-size-adjust: auto; font-family: UICTFontTextStyleTallBody; font-size: 21px;">companies with whom it is being shared. – See more at: </span><span style="-webkit-text-size-adjust: auto; font-family: UICTFontTextStyleTallBody; font-size: 21px;"><span dir="ltr">http://consumercal.org/california-online-privacy-protection-act-caloppa/#sthash.0FdRbT51.dpuf</span></span><br style="-webkit-text-size-adjust: auto; font-family: UICTFontTextStyleTallBody; font-size: 21px;" /><span style="-webkit-text-size-adjust: auto; font-family: UICTFontTextStyleTallBody; font-size: 21px;"></span><br style="-webkit-text-size-adjust: auto; font-family: UICTFontTextStyleTallBody; font-size: 21px;" /><span style="-webkit-text-size-adjust: auto; font-family: UICTFontTextStyleTallBody; font-size: 21px;">According to CalOPPA, we agree to the following: Users can visit our </span><span style="-webkit-text-size-adjust: auto; font-family: UICTFontTextStyleTallBody; font-size: 21px;">site anonymously.</span><br style="-webkit-text-size-adjust: auto; font-family: UICTFontTextStyleTallBody; font-size: 21px;" /><span style="-webkit-text-size-adjust: auto; font-family: UICTFontTextStyleTallBody; font-size: 21px;"></span><br style="-webkit-text-size-adjust: auto; font-family: UICTFontTextStyleTallBody; font-size: 21px;" /><span style="-webkit-text-size-adjust: auto; font-family: UICTFontTextStyleTallBody; font-size: 21px;">Once this privacy policy is created, we will add a link to it on our </span><span style="-webkit-text-size-adjust: auto; font-family: UICTFontTextStyleTallBody; font-size: 21px;">home page or as a minimum, on the first significant page after </span><span style="-webkit-text-size-adjust: auto; font-family: UICTFontTextStyleTallBody; font-size: 21px;">entering our website.</span><br style="-webkit-text-size-adjust: auto; font-family: UICTFontTextStyleTallBody; font-size: 21px;" /><span style="-webkit-text-size-adjust: auto; font-family: UICTFontTextStyleTallBody; font-size: 21px;"></span><br style="-webkit-text-size-adjust: auto; font-family: UICTFontTextStyleTallBody; font-size: 21px;" /><span style="-webkit-text-size-adjust: auto; font-family: UICTFontTextStyleTallBody; font-size: 21px;">Our Privacy Policy link includes the word ‘Privacy’ and can easily be </span><span style="-webkit-text-size-adjust: auto; font-family: UICTFontTextStyleTallBody; font-size: 21px;">found on the page specified above.</span><br style="-webkit-text-size-adjust: auto; font-family: UICTFontTextStyleTallBody; font-size: 21px;" /><span style="-webkit-text-size-adjust: auto; font-family: UICTFontTextStyleTallBody; font-size: 21px;"></span><br style="-webkit-text-size-adjust: auto; font-family: UICTFontTextStyleTallBody; font-size: 21px;" /><span style="-webkit-text-size-adjust: auto; font-family: UICTFontTextStyleTallBody; font-size: 21px;">You will be notified of any Privacy Policy changes: </span><div><span style="-webkit-text-size-adjust: auto; font-family: UICTFontTextStyleTallBody; font-size: 21px;">• On our Privacy Policy Page</span><br style="-webkit-text-size-adjust: auto; font-family: UICTFontTextStyleTallBody; font-size: 21px;" /><span style="-webkit-text-size-adjust: auto; font-family: UICTFontTextStyleTallBody; font-size: 21px;"></span><br style="-webkit-text-size-adjust: auto; font-family: UICTFontTextStyleTallBody; font-size: 21px;" /><span style="-webkit-text-size-adjust: auto; font-family: UICTFontTextStyleTallBody; font-size: 21px;">Can change your personal information: </span></div><div><span style="-webkit-text-size-adjust: auto; font-family: UICTFontTextStyleTallBody; font-size: 21px;">• By emailing us</span><br style="-webkit-text-size-adjust: auto; font-family: UICTFontTextStyleTallBody; font-size: 21px;" /><span style="-webkit-text-size-adjust: auto; font-family: UICTFontTextStyleTallBody; font-size: 21px;"></span><br style="-webkit-text-size-adjust: auto; font-family: UICTFontTextStyleTallBody; font-size: 21px;" /><span style="-webkit-text-size-adjust: auto; font-family: UICTFontTextStyleTallBody; font-size: 21px;">How does our site handle Do Not Track signals?</span><br style="-webkit-text-size-adjust: auto; font-family: UICTFontTextStyleTallBody; font-size: 21px;" /><span style="-webkit-text-size-adjust: auto; font-family: UICTFontTextStyleTallBody; font-size: 21px;"></span><br style="-webkit-text-size-adjust: auto; font-family: UICTFontTextStyleTallBody; font-size: 21px;" /><span style="-webkit-text-size-adjust: auto; font-family: UICTFontTextStyleTallBody; font-size: 21px;">We honor Do Not Track signals and Do Not Track, plant cookies, or use </span><span style="-webkit-text-size-adjust: auto; font-family: UICTFontTextStyleTallBody; font-size: 21px;">advertising when a Do Not Track (DNT) browser mechanism is in place.</span><br style="-webkit-text-size-adjust: auto; font-family: UICTFontTextStyleTallBody; font-size: 21px;" /><span style="-webkit-text-size-adjust: auto; font-family: UICTFontTextStyleTallBody; font-size: 21px;"></span><br style="-webkit-text-size-adjust: auto; font-family: UICTFontTextStyleTallBody; font-size: 21px;" /><span style="-webkit-text-size-adjust: auto; font-family: UICTFontTextStyleTallBody; font-size: 21px;">Does our site allow third-party behavioral tracking?</span><br style="-webkit-text-size-adjust: auto; font-family: UICTFontTextStyleTallBody; font-size: 21px;" /><span style="-webkit-text-size-adjust: auto; font-family: UICTFontTextStyleTallBody; font-size: 21px;"></span><br style="-webkit-text-size-adjust: auto; font-family: UICTFontTextStyleTallBody; font-size: 21px;" /><span style="-webkit-text-size-adjust: auto; font-family: UICTFontTextStyleTallBody; font-size: 21px;">It’s also important to note that we do not allow third-party </span><span style="-webkit-text-size-adjust: auto; font-family: UICTFontTextStyleTallBody; font-size: 21px;">behavioral tracking COPPA (Children Online Privacy Protection Act)</span><br style="-webkit-text-size-adjust: auto; font-family: UICTFontTextStyleTallBody; font-size: 21px;" /><span style="-webkit-text-size-adjust: auto; font-family: UICTFontTextStyleTallBody; font-size: 21px;"></span><br style="-webkit-text-size-adjust: auto; font-family: UICTFontTextStyleTallBody; font-size: 21px;" /><span style="-webkit-text-size-adjust: auto; font-family: UICTFontTextStyleTallBody; font-size: 21px;">When it comes to the collection of personal information from children </span><span style="-webkit-text-size-adjust: auto; font-family: UICTFontTextStyleTallBody; font-size: 21px;">under the age of 13 years old, the Children’s Online Privacy </span><span style="-webkit-text-size-adjust: auto; font-family: UICTFontTextStyleTallBody; font-size: 21px;">Protection Act (COPPA) puts parents in control. The Federal Trade </span><span style="-webkit-text-size-adjust: auto; font-family: UICTFontTextStyleTallBody; font-size: 21px;">Commission, United States’ consumer protection agency, enforces the </span><span style="-webkit-text-size-adjust: auto; font-family: UICTFontTextStyleTallBody; font-size: 21px;">COPPA Rule, which spells out what operators of websites and online </span><span style="-webkit-text-size-adjust: auto; font-family: UICTFontTextStyleTallBody; font-size: 21px;">services must do to protect children’s privacy and safety online.</span><br style="-webkit-text-size-adjust: auto; font-family: UICTFontTextStyleTallBody; font-size: 21px;" /><span style="-webkit-text-size-adjust: auto; font-family: UICTFontTextStyleTallBody; font-size: 21px;"></span><br style="-webkit-text-size-adjust: auto; font-family: UICTFontTextStyleTallBody; font-size: 21px;" /><span style="-webkit-text-size-adjust: auto; font-family: UICTFontTextStyleTallBody; font-size: 21px;">We do not specifically market to children under the age of 13 years old.</span><br style="-webkit-text-size-adjust: auto; font-family: UICTFontTextStyleTallBody; font-size: 21px;" /><span style="-webkit-text-size-adjust: auto; font-family: UICTFontTextStyleTallBody; font-size: 21px;"></span><br style="-webkit-text-size-adjust: auto; font-family: UICTFontTextStyleTallBody; font-size: 21px;" /><span style="-webkit-text-size-adjust: auto; font-family: UICTFontTextStyleTallBody; font-size: 21px;">FAIR INFORMATION PRACTICES</span><br style="-webkit-text-size-adjust: auto; font-family: UICTFontTextStyleTallBody; font-size: 21px;" /><span style="-webkit-text-size-adjust: auto; font-family: UICTFontTextStyleTallBody; font-size: 21px;"></span><br style="-webkit-text-size-adjust: auto; font-family: UICTFontTextStyleTallBody; font-size: 21px;" /><span style="-webkit-text-size-adjust: auto; font-family: UICTFontTextStyleTallBody; font-size: 21px;">The Fair Information Practices Principles form the backbone of privacy </span><span style="-webkit-text-size-adjust: auto; font-family: UICTFontTextStyleTallBody; font-size: 21px;">law in the United States and the concepts they include have played a </span><span style="-webkit-text-size-adjust: auto; font-family: UICTFontTextStyleTallBody; font-size: 21px;">significant role in the development of data protection laws around the </span><span style="-webkit-text-size-adjust: auto; font-family: UICTFontTextStyleTallBody; font-size: 21px;">globe. Understanding the Fair Information Practice Principles and how </span><span style="-webkit-text-size-adjust: auto; font-family: UICTFontTextStyleTallBody; font-size: 21px;">they should be implemented is critical to comply with the various </span><span style="-webkit-text-size-adjust: auto; font-family: UICTFontTextStyleTallBody; font-size: 21px;">privacy laws that protect personal information.</span><br style="-webkit-text-size-adjust: auto; font-family: UICTFontTextStyleTallBody; font-size: 21px;" /><span style="-webkit-text-size-adjust: auto; font-family: UICTFontTextStyleTallBody; font-size: 21px;"></span><br style="-webkit-text-size-adjust: auto; font-family: UICTFontTextStyleTallBody; font-size: 21px;" /><span style="-webkit-text-size-adjust: auto; font-family: UICTFontTextStyleTallBody; font-size: 21px;">In order to be in line with Fair Information Practices we will take </span><span style="-webkit-text-size-adjust: auto; font-family: UICTFontTextStyleTallBody; font-size: 21px;">the following responsive action, should a data breach occur: We will </span><span style="-webkit-text-size-adjust: auto; font-family: UICTFontTextStyleTallBody; font-size: 21px;">notify you via email within 7 business days</span><br style="-webkit-text-size-adjust: auto; font-family: UICTFontTextStyleTallBody; font-size: 21px;" /><span style="-webkit-text-size-adjust: auto; font-family: UICTFontTextStyleTallBody; font-size: 21px;"></span><br style="-webkit-text-size-adjust: auto; font-family: UICTFontTextStyleTallBody; font-size: 21px;" /><span style="-webkit-text-size-adjust: auto; font-family: UICTFontTextStyleTallBody; font-size: 21px;">We also agree to the Individual Redress Principle which requires that </span><span style="-webkit-text-size-adjust: auto; font-family: UICTFontTextStyleTallBody; font-size: 21px;">individuals have the right to legally pursue enforceable rights </span><span style="-webkit-text-size-adjust: auto; font-family: UICTFontTextStyleTallBody; font-size: 21px;">against data collectors and processors who fail to adhere to the law. </span><span style="-webkit-text-size-adjust: auto; font-family: UICTFontTextStyleTallBody; font-size: 21px;">This principle requires not only that individuals have enforceable </span><span style="-webkit-text-size-adjust: auto; font-family: UICTFontTextStyleTallBody; font-size: 21px;">rights against data users, but also that individuals have recourse to </span><span style="-webkit-text-size-adjust: auto; font-family: UICTFontTextStyleTallBody; font-size: 21px;">courts or government agencies to investigate and/or prosecute </span><span style="-webkit-text-size-adjust: auto; font-family: UICTFontTextStyleTallBody; font-size: 21px;">non-compliance by data processors.</span><br style="-webkit-text-size-adjust: auto; font-family: UICTFontTextStyleTallBody; font-size: 21px;" /><span style="-webkit-text-size-adjust: auto; font-family: UICTFontTextStyleTallBody; font-size: 21px;"></span><br style="-webkit-text-size-adjust: auto; font-family: UICTFontTextStyleTallBody; font-size: 21px;" /><span style="-webkit-text-size-adjust: auto; font-family: UICTFontTextStyleTallBody; font-size: 21px;">CAN SPAM ACT</span><br style="-webkit-text-size-adjust: auto; font-family: UICTFontTextStyleTallBody; font-size: 21px;" /><span style="-webkit-text-size-adjust: auto; font-family: UICTFontTextStyleTallBody; font-size: 21px;"></span><br style="-webkit-text-size-adjust: auto; font-family: UICTFontTextStyleTallBody; font-size: 21px;" /><span style="-webkit-text-size-adjust: auto; font-family: UICTFontTextStyleTallBody; font-size: 21px;">The CAN-SPAM Act is a law that sets the rules for commercial email, </span><span style="-webkit-text-size-adjust: auto; font-family: UICTFontTextStyleTallBody; font-size: 21px;">establishes requirements for commercial messages, gives recipients the </span><span style="-webkit-text-size-adjust: auto; font-family: UICTFontTextStyleTallBody; font-size: 21px;">right to have emails stopped from being sent to them, and spells out </span><span style="-webkit-text-size-adjust: auto; font-family: UICTFontTextStyleTallBody; font-size: 21px;">tough penalties for violations.</span><br style="-webkit-text-size-adjust: auto; font-family: UICTFontTextStyleTallBody; font-size: 21px;" /><span style="-webkit-text-size-adjust: auto; font-family: UICTFontTextStyleTallBody; font-size: 21px;"></span><br style="-webkit-text-size-adjust: auto; font-family: UICTFontTextStyleTallBody; font-size: 21px;" /><span style="-webkit-text-size-adjust: auto; font-family: UICTFontTextStyleTallBody; font-size: 21px;">Emails are not collected for the purpose of solicitations. </span></div><div><span style="-webkit-text-size-adjust: auto; font-family: UICTFontTextStyleTallBody; font-size: 21px;"><br /></span></div><div><span style="-webkit-text-size-adjust: auto; font-family: UICTFontTextStyleTallBody; font-size: 21px;">Email inquiries are responded to and engaged with upon initial communication by the blog visitor and not the blogger.</span></div><div><span style="-webkit-text-size-adjust: auto; font-family: UICTFontTextStyleTallBody; font-size: 21px;"><br /></span></div><div><span style="-webkit-text-size-adjust: auto; font-family: UICTFontTextStyleTallBody; font-size: 21px;">We collect your email address in order to:</span><br style="-webkit-text-size-adjust: auto; font-family: UICTFontTextStyleTallBody; font-size: 21px;" /><span style="-webkit-text-size-adjust: auto; font-family: UICTFontTextStyleTallBody; font-size: 21px;">Send information, respond to inquiries, and/or other requests or questions</span></div><div><br style="-webkit-text-size-adjust: auto; font-family: UICTFontTextStyleTallBody; font-size: 21px;" /><span style="-webkit-text-size-adjust: auto; font-family: UICTFontTextStyleTallBody; font-size: 21px;"></span><span style="-webkit-text-size-adjust: auto; font-family: UICTFontTextStyleTallBody; font-size: 21px;">Process orders and to send information and updates pertaining to orders.</span></div><div><span style="-webkit-text-size-adjust: auto; font-family: UICTFontTextStyleTallBody; font-size: 21px;"><br /></span></div><div><span style="-webkit-text-size-adjust: auto; font-family: UICTFontTextStyleTallBody; font-size: 21px;"></span><span style="-webkit-text-size-adjust: auto; font-family: UICTFontTextStyleTallBody; font-size: 21px;">Send you additional information related to your product and/or service.</span></div><div><span style="-webkit-text-size-adjust: auto; font-family: UICTFontTextStyleTallBody; font-size: 21px;"></span><br style="-webkit-text-size-adjust: auto; font-family: UICTFontTextStyleTallBody; font-size: 21px;" /><span style="-webkit-text-size-adjust: auto; font-family: UICTFontTextStyleTallBody; font-size: 21px;">To be in accordance with CANSPAM, we agree to the following:</span><br style="-webkit-text-size-adjust: auto; font-family: UICTFontTextStyleTallBody; font-size: 21px;" /><span style="-webkit-text-size-adjust: auto; font-family: UICTFontTextStyleTallBody; font-size: 21px;"></span><br style="-webkit-text-size-adjust: auto; font-family: UICTFontTextStyleTallBody; font-size: 21px;" /><span style="-webkit-text-size-adjust: auto; font-family: UICTFontTextStyleTallBody; font-size: 21px;">If at any time you would like to unsubscribe from receiving future </span><span style="-webkit-text-size-adjust: auto; font-family: UICTFontTextStyleTallBody; font-size: 21px;">emails, you can email us at lifeisgood@energize.net and we will promptly remove you from ALL </span><span style="-webkit-text-size-adjust: auto; font-family: UICTFontTextStyleTallBody; font-size: 21px;">correspondence.</span><br style="-webkit-text-size-adjust: auto; font-family: UICTFontTextStyleTallBody; font-size: 21px;" /><span style="-webkit-text-size-adjust: auto; font-family: UICTFontTextStyleTallBody; font-size: 21px;"></span><br style="-webkit-text-size-adjust: auto; font-family: UICTFontTextStyleTallBody; font-size: 21px;" /><span style="-webkit-text-size-adjust: auto; font-family: UICTFontTextStyleTallBody; font-size: 21px;">CONTACTING US</span><br style="-webkit-text-size-adjust: auto; font-family: UICTFontTextStyleTallBody; font-size: 21px;" /><span style="-webkit-text-size-adjust: auto; font-family: UICTFontTextStyleTallBody; font-size: 21px;"></span><br style="-webkit-text-size-adjust: auto; font-family: UICTFontTextStyleTallBody; font-size: 21px;" /><span style="-webkit-text-size-adjust: auto; font-family: UICTFontTextStyleTallBody; font-size: 21px;">If there are any questions regarding this privacy policy, you may </span><span style="-webkit-text-size-adjust: auto; font-family: UICTFontTextStyleTallBody; font-size: 21px;">contact us using the information below.</span><br style="-webkit-text-size-adjust: auto; font-family: UICTFontTextStyleTallBody; font-size: 21px;" /><span style="-webkit-text-size-adjust: auto; font-family: UICTFontTextStyleTallBody; font-size: 21px;"></span><br style="-webkit-text-size-adjust: auto; font-family: UICTFontTextStyleTallBody; font-size: 21px;" /><span style="-webkit-text-size-adjust: auto; font-family: UICTFontTextStyleTallBody; font-size: 21px;"><span dir="ltr">https://manthatstuffisgood.blogspot.com/</span></span><br style="-webkit-text-size-adjust: auto; font-family: UICTFontTextStyleTallBody; font-size: 21px;" /><span style="-webkit-text-size-adjust: auto; font-family: UICTFontTextStyleTallBody; font-size: 21px;">Telephone: 931-309-0003</span><br style="-webkit-text-size-adjust: auto; font-family: UICTFontTextStyleTallBody; font-size: 21px;" /><span style="-webkit-text-size-adjust: auto; font-family: UICTFontTextStyleTallBody; font-size: 21px;">Email: lifeisgood@energize.net</span></div></div></div><div><span style="-webkit-text-size-adjust: auto; font-family: UICTFontTextStyleTallBody; font-size: 21px;"><br /></span></div><div><span style="-webkit-text-size-adjust: auto; font-family: UICTFontTextStyleTallBody; font-size: 21px;">This policy updated 11-14-2021</span></div>Denise Grishamhttp://www.blogger.com/profile/14381868419634009617noreply@blogger.com0