tag:blogger.com,1999:blog-25234565341863909482024-03-21T03:35:33.543-07:00Me Cooking CreationsEveryday Cooking Recipes. Find more than 43,790 recipes for speedy weeknight dinners, quick and easy meals, kid-pleasing snacks and desserts, and more!Cookhttp://www.blogger.com/profile/12415106172597738727noreply@blogger.comBlogger1355125tag:blogger.com,1999:blog-2523456534186390948.post-87902152917947694572023-11-05T18:54:00.001-08:002023-11-05T18:54:06.234-08:00Bật mí công thức nấu canh khoai mỡ thịt bằm ngon bất bại<h2 id="article_sapo"><strong>Với màu tím đặc trưng, kết hợp với vị béo ngọt của thịt lợn bằm, tạo nên một bát canh khoai mỡ thịt bằm vô cùng ngon miệng và hấp dẫn. Dưới đây là cách chế biến món canh này cho các mẹ muốn đổi mới trong mâm cơm nhà mình.</strong></h2>
<p data-role="content"><img alt="Bật mí công thức nấu canh khoai mỡ thịt bằm ngon bất bại - 1" onclick="show_slide_image_news(0)" src="https://image.24h.com.vn/upload/4-2023/images/2023-11-05/1699187534-photo-1699172966597-16991729673481091401687-width624height624.jpg" width="740" data-was-processed="true"></p>
<p><strong>Chuẩn bị</strong></p>
<div><img alt="Bật mí công thức nấu canh khoai mỡ thịt bằm ngon bất bại - 2" onclick="show_slide_image_news(1)" src="https://image.24h.com.vn/upload/4-2023/images/2023-11-05/Bat-mi-cong-thuc-nau-canh-khoai-mo-thit-bam-ngon-bat-bai-1-1699187588-367-width839height109.jpg" data-original="https://image.24h.com.vn/upload/4-2023/images/2023-11-05/Bat-mi-cong-thuc-nau-canh-khoai-mo-thit-bam-ngon-bat-bai-1-1699187588-367-width839height109.jpg" data-was-processed="true">
</div>
<p>Một bát canh khoai mỡ thịt bằm hấp dẫn, lạ miệng chắc chắn sẽ là sự lựa chọn cho các mẹ khi muốn thay đổi mâm cơm cuối tuần của cả nhà. Khoai mỡ có chứa nhiều tinh bột, chất xơ và các vitamin, khoáng chất tốt cho sức khỏe. Dưới đây là công thức nấu món canh khoai mỡ ngon các mẹ nên tham khảo.</p>
<p>
Xem thêm: <a href="https://cloud.hpt.vn">https://cloud.hpt.vn</a> - <a href="https://cloud.hpt.vn/tri-thuc">https://cloud.hpt.vn/tri-thuc</a> - <a href="https://cloud.hpt.vn/tin-tuc-hpt">https://cloud.hpt.vn/tin-tuc-hpt</a> - <a href="https://cloud.hpt.vn/microsoft-365">https://cloud.hpt.vn/microsoft-365</a> - <a href="https://cloud.hpt.vn/so-hoa-quy-trinh-voi-hpt-e-form.html">https://cloud.hpt.vn/so-hoa-quy-trinh-voi-hpt-e-form.html</a> - <a href="https://cloud.hpt.vn/dich-vu-bao-mat-cua-hpt.html">https://cloud.hpt.vn/dich-vu-bao-mat-cua-hpt.html</a></p>
<h2><strong>Nguyên liệu nấu canh khoai mỡ thịt bằm</strong></h2>
<p align="center"><img alt="Bật mí công thức nấu canh khoai mỡ thịt bằm ngon bất bại - 3" onclick="show_slide_image_news(2)" src="https://image.24h.com.vn/upload/4-2023/images/2023-11-05/1699187535-photo-1699172967936-16991729681321450053451-width624height351.jpg" data-original="https://image.24h.com.vn/upload/4-2023/images/2023-11-05/1699187535-photo-1699172967936-16991729681321450053451-width624height351.jpg" width="740" data-was-processed="true"></p>
<p>- Thịt lợn (heo): 50gr</p>
<p dir="ltr">- Khoai mỡ: 100gr</p>
<p dir="ltr">- Hành lá: 1-2 nhánh</p>
<p dir="ltr">- Hành tím: 2 củ.</p>
<p dir="ltr">- Gia vi: hạt nêm, muối, đường, nước mắm, tiêu.</p>
<p dir="ltr"><strong>Cách chọn mua khoai mỡ ngon</strong></p>
<p dir="ltr">Nên chọn mua những củ khoai có phần vỏ tối màu, càng tối càng tốt vì đây là những củ đã già, chắc thịt và ruột đặc dẻo, không bị xốp.</p>
<p dir="ltr">Khoai mỡ ngon có hình thuôn dài, kích thước cân xứng. Bạn có thể bấm thử vào thân củ khoai, nếu cảm thấy cứng thì đó là khoai dẻo, ngon.</p>
<p dir="ltr">Tránh mua những củ khoai bị mềm nhũn, kích thước quá to, méo mó hay có tình trạng bị dập nát và không nguyên vẹn, có mùi hay bị chảy dịch lạ.</p>
<p><strong>Cách chế biến Canh khoai mỡ thịt bằm</strong></p>
<p dir="ltr">Bước 1: Sơ chế nguyên liệu nấu canh khoai mỡ</p>
<p dir="ltr">- Bạn bóc vỏ hành tím, băm nhỏ.</p>
<p dir="ltr">- Hành lá bỏ gốc, rửa sạch, thái nhỏ</p>
<p dir="ltr">- Với khoai mỡ, bạn rửa sạch phần đất bám trên vỏ khoai rồi bổ củ khoai mở làm đôi. Dùng một chiếc thìa nạo thật mạnh để vét lấy phần khoai.</p>
<p dir="ltr">Lưu ý: Nạo khoai mỡ sẽ tốn nhiều thời gian hơn so với việc cắt khoai, tuy nhiên với cách làm này sẽ giúp món canh khoai mỡ có độ sền sệt, thơm và ngọt hơn.</p>
<p dir="ltr">Bước 2: Ướp thịt heo</p>
<p align="center"><img alt="Bật mí công thức nấu canh khoai mỡ thịt bằm ngon bất bại - 4" onclick="show_slide_image_news(3)" src="https://image.24h.com.vn/upload/4-2023/images/2023-11-05/1699187535-photo-1699172968804-16991729689932041540506-width624height416.jpg" data-original="https://image.24h.com.vn/upload/4-2023/images/2023-11-05/1699187535-photo-1699172968804-16991729689932041540506-width624height416.jpg" width="740" data-was-processed="true"></p>
<p>Cho thịt heo vào trong tô cùng với một ít đầu hành băm nhuyễn, đường, hạt nêm, muối và tiêu. Trộn đều cho các gia vị hòa quyện vào với nhau và ướp trong vòng 10 cho đến khi khi thịt thấm đều gia vị.</p>
<p dir="ltr">Bước 3: Phi hành tím</p>
<p dir="ltr">Bắc một cái nồi lên bếp cùng với một ít dầu ăn, khi dầu nóng thì cho hành tím vào, phi lên cho vàng thơm, rồi vớt hành tím ra.</p>
<p dir="ltr">Hành tím phi rắc lên canh sau khi nấu xong sẽ thơm hơn, có hương vị đặc trưng.</p>
<p dir="ltr">Bước 4: Nấu canh khoai mỡ</p>
<p align="center"><img alt="Bật mí công thức nấu canh khoai mỡ thịt bằm ngon bất bại - 5" onclick="show_slide_image_news(4)" src="https://image.24h.com.vn/upload/4-2023/images/2023-11-05/1699187535-photo-1699172969312-16991729694322127615971-width194height259.jpg" data-original="https://image.24h.com.vn/upload/4-2023/images/2023-11-05/1699187535-photo-1699172969312-16991729694322127615971-width194height259.jpg" width="740" data-was-processed="true"></p>
<p>Bạn cho vào nồi 1-2 thìa cà phê dầu ăn và phi thơm phần hành tím băm cùng phần đầu hành lá. Khi hành dậy mùi thơm, cho thịt heo xay vào nồi cùng 1 thìa cà phê muối, thìa cà phê hạt nêm. Đảo thịt khoảng 1 phút trên lửa vừa đến khi thịt săn lại.</p>
<p dir="ltr">Sau khi thịt đã săn, bạn đổ vào nồi khoảng 700-800ml nước. Đậy vung, tăng lửa và đợi cho đến khi nước sôi.</p>
<p dir="ltr">Cuối cùng bạn thêm phần khoai mỡ đã não vào nồi và khuấy đều tay cho đến khi thấy khoai không còn vón cục và quện với nước thành hỗn hợp sền sệt là đã thành công.</p>
<p dir="ltr">Sau đó, bạn đun thêm khoảng 2-3 phút, nêm nếm lại cho vừa khẩu vị gia đình bạn.</p>
<p dir="ltr">Bước 5: Thành phẩm</p>
<p align="center"><img alt="Bật mí công thức nấu canh khoai mỡ thịt bằm ngon bất bại - 6" onclick="show_slide_image_news(5)" src="https://image.24h.com.vn/upload/4-2023/images/2023-11-05/1699187535-base64-1699173610029379026498-width640height374.jpg" data-original="https://image.24h.com.vn/upload/4-2023/images/2023-11-05/1699187535-base64-1699173610029379026498-width640height374.jpg" width="740" data-was-processed="true"></p>
<p>Múc canh ra tô, sau đó cho ngò gai, ngò ôm và hành phi lên, rắc thêm một ít tiêu rồi thưởng thức thôi nào.</p>
Cookhttp://www.blogger.com/profile/12415106172597738727noreply@blogger.comtag:blogger.com,1999:blog-2523456534186390948.post-15762002226795864562023-11-05T18:52:00.004-08:002023-11-05T18:52:40.328-08:00Làm cá hồi teriyaki cực đơn giản chỉ với nồi chiên không dầu<h2 id="article_sapo"><strong>Cá hồi teriyaki ăn cùng cơm gạo lứt hoặc bông cải xanh nướng giòn sẽ tuyệt ngon và tốt cho sức khỏe.</strong></h2>
<p><strong>Chuẩn bị:</strong></p>
<p>- 2 miếng cá hồi</p>
<p>- ¾ chén sốt teriyaki</p>
<p>- Vừng</p>
<p>- Hành lá</p>
<p><strong>Cách làm:</strong></p>
<p>Bước 1: Cho 2 miếng cá hồi vào tô và rưới sốt teriyaki lên trên.<br>
</p>
<div><img alt="Làm cá hồi teriyaki cực đơn giản chỉ với nồi chiên không dầu - 1" onclick="show_slide_image_news(0)" src="https://image.24h.com.vn/upload/3-2023/images/2023-09-11/a-1694422511-883-width762height393.jpg" data-was-processed="true"></div>
<p>Bước 2: Dùng tay lật nhẹ miếng cá để sốt thấm đều và ướp trong vòng 30 phút.</p>
<p>Bước 3: Đặt miếng cá vào nồi chiên không dầu, mặt da hướng xuống dưới.</p>
<p align="center"><img alt="Làm cá hồi teriyaki cực đơn giản chỉ với nồi chiên không dầu - 2" onclick="show_slide_image_news(1)" src="https://image.24h.com.vn/upload/3-2023/images/2023-09-11/---1694422511-455-width747height398.jpg" data-original="https://image.24h.com.vn/upload/3-2023/images/2023-09-11/---1694422511-455-width747height398.jpg" data-was-processed="true"></p>
<p>Bước 3: Chiên cá ở nhiệt độ 200 độ C trong 10 phút với nồi chiên không dầu là cá vừa chín tới.</p>
<p align="center"><img alt="Làm cá hồi teriyaki cực đơn giản chỉ với nồi chiên không dầu - 3" onclick="show_slide_image_news(2)" src="https://image.24h.com.vn/upload/3-2023/images/2023-09-11/q-1694422511-561-width717height409.jpg" data-original="https://image.24h.com.vn/upload/3-2023/images/2023-09-11/q-1694422511-561-width717height409.jpg" data-was-processed="true"></p>
<p>Bước 4: Cho cá ra đĩa, trang trí bằng vừng và hành lá trước khi thưởng thức.</p>
Xem thêm: <a href="https://cloud.hpt.vn">https://cloud.hpt.vn</a> - <a href="https://cloud.hpt.vn/tri-thuc">https://cloud.hpt.vn/tri-thuc</a> - <a href="https://cloud.hpt.vn/tin-tuc-hpt">https://cloud.hpt.vn/tin-tuc-hpt</a> - <a href="https://cloud.hpt.vn/microsoft-365">https://cloud.hpt.vn/microsoft-365</a> - <a href="https://cloud.hpt.vn/so-hoa-quy-trinh-voi-hpt-e-form.html">https://cloud.hpt.vn/so-hoa-quy-trinh-voi-hpt-e-form.html</a> - <a href="https://cloud.hpt.vn/dich-vu-bao-mat-cua-hpt.html">https://cloud.hpt.vn/dich-vu-bao-mat-cua-hpt.html</a>Cookhttp://www.blogger.com/profile/12415106172597738727noreply@blogger.comtag:blogger.com,1999:blog-2523456534186390948.post-73485008587191521212023-08-02T01:12:00.007-07:002023-08-02T01:12:41.017-07:00Thực đơn 4 món, 20 phút là nấu xong, cả nhà ăn no nê<h3 style="text-align: left;"><strong>Nếu hôm nay bạn vẫn chưa nghĩ ra nên nấu món gì thì có thể tham khảo thực đơn này.</strong></h3>
<h2 style="text-align: left;"><strong>Tôm kho tộ</strong></h2>
<div id="container-24h-banner-in-image">
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<div><img alt="Thực đơn 4 món, 20 phút là nấu xong, cả nhà ăn no nê - 1" data-was-processed="true" onclick="show_slide_image_news(0)" src="https://image.24h.com.vn/upload/2-2023/images/2023-04-25/Thuc-don-4-mon-20-phut-la-nau-xong-ca-nha-an--no-ne-1-1682393283-488-width2000height1333.jpeg" /></div>
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<div id="DOMpjzhQcO_139_15s">
<div onclick="in_image_close();"></div>
</div>
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</div>
</div>
<p>Tôm rửa sạch cho vào nồi, thêm tỏi, gừng thái lát, rượu nấu ăn, xì dầu, dầu ăn, đậy vung, vặn lửa nhỏ đun liu riu. Lắc nồi cho tôm thấm đều gia vị, khi tôm chuyển sang màu đỏ, cạn bớt nước thì tắt bếp.</p>
<h2 style="text-align: left;"><strong>Rau muống xào thịt bằm</strong></h2>
<p align="center"><img alt="Thực đơn 4 món, 20 phút là nấu xong, cả nhà ăn no nê - 2" data-original="https://image.24h.com.vn/upload/2-2023/images/2023-04-25/Thuc-don-4-mon-20-phut-la-nau-xong-ca-nha-an--no-ne-2-1682393300-881-width2000height1333.jpeg" data-was-processed="true" onclick="show_slide_image_news(1)" src="https://image.24h.com.vn/upload/2-2023/images/2023-04-25/Thuc-don-4-mon-20-phut-la-nau-xong-ca-nha-an--no-ne-2-1682393300-881-width2000height1333.jpeg" /></p>
<p>Thịt heo bằm mua sẵn. Rau muống ngắt bỏ lá, chỉ giữ phần thân, cắt nhỏ. Phi thơm hành tỏi, cho thịt bằm vào xào chín trước, thêm rau muống sau, nêm nếm thêm gia vị.</p>
<h2 style="text-align: left;"><strong>Nấm xào cà rốt, khoai mỡ</strong></h2>
<p align="center"><img alt="Thực đơn 4 món, 20 phút là nấu xong, cả nhà ăn no nê - 3" data-original="https://image.24h.com.vn/upload/2-2023/images/2023-04-25/Thuc-don-4-mon-20-phut-la-nau-xong-ca-nha-an--no-ne-3-1682393315-317-width2000height1333.jpeg" data-was-processed="true" onclick="show_slide_image_news(2)" src="https://image.24h.com.vn/upload/2-2023/images/2023-04-25/Thuc-don-4-mon-20-phut-la-nau-xong-ca-nha-an--no-ne-3-1682393315-317-width2000height1333.jpeg" /></p>
<p>Sơ chế các loại nấm, củ yêu thích, cắt nhỏ. Làm nóng một ít dầu trong chảo, cho tất cả nguyên liệu vào xào chín trong vài phút, thêm gia vị cho thấm đều, trút ra đĩa.</p>
<h2 style="text-align: left;"><strong>Canh su su thịt heo</strong></h2>
<p>Thịt heo thái miếng nhỏ, ướp với chút gia vị. Su su gọt vỏ, cắt lát mỏng. Đun sôi nước, cho thịt và su su vào, thêm muối, tiêu, dầu mè, rắc rau mùi trước khi dùng.</p>
Cookhttp://www.blogger.com/profile/12415106172597738727noreply@blogger.comtag:blogger.com,1999:blog-2523456534186390948.post-42807491786557326742023-08-02T01:04:00.004-07:002023-08-02T01:04:30.661-07:00Thực đơn 3 món cho cả tuần theo tiêu chí ngon - bổ - rẻ<h3 id="article_sapo"><strong>Chẳng cần phải cầu kỳ nấu nhiều món, chỉ với 3 món này cũng đủ có một bữa ăn bổ dưỡng cho cả nhà.</strong></h3>
<h2 style="text-align: left;"><strong>Thứ 2: Thịt heo kho tộ, khoai tây bào xào chua cay, trứng hấp</strong></h2>
<p align="center"><img alt="Thực đơn 3 món cho cả tuần theo tiêu chí ngon - bổ - rẻ - 1" data-was-processed="true" onclick="show_slide_image_news(0)" src="https://image.24h.com.vn/upload/2-2023/images/2023-04-26/Thuc-don-3-mon-cho-ca-tuan-theo-tieu-chi-ngon---bo---re-1-1682483351-770-width640height480.jpg" /></p>
<p>- Thịt ba chỉ sơ chế, cho vào nồi xào đến khi da hơi chuyển sang màu vàng thì cho ra đĩa. Cho một nắm nhỏ đường phèn vào xào trên lửa nhỏ cho đến khi đường phèn tan chảy hoàn toàn và chuyển sang màu hổ phách. Sau đó cho thịt ba chỉ đã xào vào nồi, xào đến khi thịt ba chỉ ngấm nước sốt, thêm rượu nấu ăn, gừng, hành lá, hoa hồi vào đảo đều rồi nêm 2 thìa xì dầu, 1 thìa nước tương đen, một ít muối, khuấy đều, thêm nước nóng vừa đủ, đun sôi rồi hạ nhỏ lửa đun tới khi cạn nước.</p>
<p>- Khoai tây bào sợi, chần qua nước sôi rồi vớt ra. Đổ ít dầu vào nồi, phi thơm tỏi băm, cho ớt xanh và ớt đỏ vào xào, thêm khoai tây bào sợi vào xào, nêm gia vị và một ít giấm.</p>
<p>- Có thể cho bát trứng vào nồi cơm điện hấp cùng, rất tiết kiệm thời gian, sau khi bắc ra rưới thêm chút xì dầu và hành lá.</p>
<h2 style="text-align: left;"><strong>Thứ 3: Cua xào cay, canh chả cá viên, cải xào</strong></h2>
<p align="center"><img alt="Thực đơn 3 món cho cả tuần theo tiêu chí ngon - bổ - rẻ - 2" data-original="https://image.24h.com.vn/upload/2-2023/images/2023-04-26/Thuc-don-3-mon-cho-ca-tuan-theo-tieu-chi-ngon---bo---re-2-1682483363-414-width640height480.jpg" data-was-processed="true" onclick="show_slide_image_news(1)" src="https://image.24h.com.vn/upload/2-2023/images/2023-04-26/Thuc-don-3-mon-cho-ca-tuan-theo-tieu-chi-ngon---bo---re-2-1682483363-414-width640height480.jpg" /></p>
<p>- Cua rửa sạch, cắt làm đôi, lăn qua lớp bột để không bị mất màu khi chiên. Cho một lượng dầu vào chảo, thêm gừng và hành lá, xào tới khi có mùi thơm thì cho cua vào. Tiếp theo cho rượu nấu ăn, muối, sa tế, nước sôi, xào 5 phút thì rắc hành lá, tắt bếp.</p>
<p>- Cá viên chiên cho vào nồi, thêm lượng nước thích hợp, có thể thêm ít rau xanh hoặc thịt vào cùng, nấu một lúc rồi nêm nếm gia vị.</p>
<p>- Bắp cải cắt nhỏ, cho vào chảo xào chín, thêm chút muối là xong.</p>
<h2 style="text-align: left;"><strong>Thứ 4: Tôm xào, cá hố hấp, rau xào</strong></h2>
<p align="center"><img alt="Thực đơn 3 món cho cả tuần theo tiêu chí ngon - bổ - rẻ - 3" data-original="https://image.24h.com.vn/upload/2-2023/images/2023-04-26/Thuc-don-3-mon-cho-ca-tuan-theo-tieu-chi-ngon---bo---re-3-1682483374-380-width640height480.jpg" data-was-processed="true" onclick="show_slide_image_news(2)" src="https://image.24h.com.vn/upload/2-2023/images/2023-04-26/Thuc-don-3-mon-cho-ca-tuan-theo-tieu-chi-ngon---bo---re-3-1682483374-380-width640height480.jpg" /></p>
<p>- Tôm rửa sạch, để ráo, phi thơm gừng rồi cho tôm vào xào tới khi đổi màu, thêm muối, xì dầu, chút nước, hành lá, đảo đều rồi dọn ra đĩa.</p>
<p>- Cá hố cắt khúc nhỏ, ướp gia vị, cho vào xửng hấp 10 phút là chín.</p>
<p>- Rau cải hoặc bất cứ loại rau nào bạn thích mang đi rửa sạch, cho vào chảo xào với chút dầu trong 5 phút là xong.</p>
<h2 style="text-align: left;"><strong>Thứ 5: Cà tím hấp, rau củ xào thập cẩm, canh mướp nấm</strong></h2>
<p align="center"><img alt="Thực đơn 3 món cho cả tuần theo tiêu chí ngon - bổ - rẻ - 4" data-original="https://image.24h.com.vn/upload/2-2023/images/2023-04-26/Thuc-don-3-mon-cho-ca-tuan-theo-tieu-chi-ngon---bo---re-4-1682483388-621-width640height480.jpg" data-was-processed="true" onclick="show_slide_image_news(3)" src="https://image.24h.com.vn/upload/2-2023/images/2023-04-26/Thuc-don-3-mon-cho-ca-tuan-theo-tieu-chi-ngon---bo---re-4-1682483388-621-width640height480.jpg" /></p>
<p>- Mộc nhĩ khô ngâm nước, khoai mỡ, cà rốt sơ chế cắt miếng nhỏ. Làm nóng chảo dầu, cho tất cả nguyên liệu vào xào chín, thêm gia vị, chút nước nóng, đảo đều một lúc rồi tắt bếp.</p>
<p>- Phi thơm hành trong nồi, cho mướp vào xào một lúc, thêm ít nấm, nước sôi, gia vị, đun sôi rồi nêm nếm cho vừa miệng, rắc hành lá.</p>
<p>- Cà tím cắt khúc rồi mang đi hấp chín, chấm với xì dầu hoặc nước sốt.</p>
<h2 style="text-align: left;"><strong>Thứ 6: Cá kho, trứng hấp ngao, rau xào</strong></h2>
<p align="center"><img alt="Thực đơn 3 món cho cả tuần theo tiêu chí ngon - bổ - rẻ - 5" data-original="https://image.24h.com.vn/upload/2-2023/images/2023-04-26/Thuc-don-3-mon-cho-ca-tuan-theo-tieu-chi-ngon---bo---re-5-1682483400-558-width640height480.jpg" data-was-processed="true" onclick="show_slide_image_news(4)" src="https://image.24h.com.vn/upload/2-2023/images/2023-04-26/Thuc-don-3-mon-cho-ca-tuan-theo-tieu-chi-ngon---bo---re-5-1682483400-558-width640height480.jpg" /></p>
<p>- Cá diếc làm sạch, lau khô, cho vào chảo chiên vàng 2 mặt, thêm xì dầu, rượu nấu ăn, nước sôi, đường, tiêu, muối, đun sôi tới khi cạn nước thì rắc hành lá lên.</p>
<p>- Đập 2 quả trứng vào bát, thêm nước theo tỷ lệ 1:1,5, trộn đều rồi trút ngao vào, mang đi hấp trong 10 phút.</p>
<p>- Rau cải, rau muống các loại tuỳ theo sở thích, mang đi xào trong vài phút, rất nhanh và đơn giản.</p>
<h2 style="text-align: left;"><strong>Thứ 7: Canh cá chép chua, đậu nành Nhật xào, rau xào nấm</strong></h2>
<p align="center"><img alt="Thực đơn 3 món cho cả tuần theo tiêu chí ngon - bổ - rẻ - 6" data-original="https://image.24h.com.vn/upload/2-2023/images/2023-04-26/Thuc-don-3-mon-cho-ca-tuan-theo-tieu-chi-ngon---bo---re-6-1682483412-645-width640height480.jpg" data-was-processed="true" onclick="show_slide_image_news(5)" src="https://image.24h.com.vn/upload/2-2023/images/2023-04-26/Thuc-don-3-mon-cho-ca-tuan-theo-tieu-chi-ngon---bo---re-6-1682483412-645-width640height480.jpg" /></p>
<p>- Cá diếc và cua lông rửa sạch, để ráo nước. Chiên cá vàng 2 mặt, thêm gia vị và lượng nước thích hợp, đặt cua lên trên, thêm gia vị, đun sôi rồi hạ lửa nhỏ cho tới khi thấy nước dùng chuyển sang màu trắng sữa thì rắc chút muối, hành lá.</p>
<p>- Đậu nành Nhật rửa sạch để ráo, cho vào chảo xào chín, rắc thêm muối, xì dầu.</p>
<p>- Chuẩn bị cải xanh và nấm hương, cho vào chảo xào, thêm gia vị là xong.</p>
Cookhttp://www.blogger.com/profile/12415106172597738727noreply@blogger.comtag:blogger.com,1999:blog-2523456534186390948.post-90319896074875296012023-05-19T00:36:00.001-07:002023-05-19T00:36:04.513-07:00Mùa hè nóng bức, đừng bỏ qua các món ngon giải nhiệt, chữa bệnh từ mướp đắng<h3 id="article_sapo"><strong>Mướp đắng là loại rau rất giàu dinh dưỡng tốt cho sức khỏe. Trong mùa hè, sử dụng những món ăn từ mướp đắng vừa có tác dụng giải nhiệt vừa hỗ trợ chữa nhiều bệnh.</strong></h3>
<h2><strong>1. Giá trị dinh dưỡng của mướp đắng</strong></h2>
<p>Mướp đắng được xếp vào danh sách những loại rau có nhiều công dụng nhất cho sức khỏe. Không chỉ chứa rất nhiều vitamin, khoáng chất, chất xơ, mướp đắng có chứa nhiều hợp chất thực vật có lợi cho sức khỏe.</p>
<p>Theo nghiên cứu thành phần dinh dưỡng, trong 100g mướp đắng sống cung cấp:</p>
<p>- Calo: 21</p>
<p>- Tinh bột: 4g</p>
<p>- Chất xơ: 2g</p>
<p>- Vitamin C: 99% giá trị hàng ngày (DV)</p>
<p>- Vitamin A: 44% DV</p>
<p>- Folate: 17% DV</p>
<p>- Kali: 8% DV</p>
<p>- Kẽm: 5% DV</p>
<p>- Sắt: 4% DV</p>
<p>Mướp đắng đặc biệt giàu vitamin C, một vi chất dinh dưỡng quan trọng giúp tăng cường hệ miễn dịch, tạo xương và chữa lành vết thương. Nó cũng chứa nhiều vitamin A, một loại vitamin tan trong chất béo giúp tăng cường sức khỏe của da và thị lực.</p>
<p>Khi ăn mướp đắng cơ thể bạn sẽ được cung cấp folate, chất cần thiết cho sự tăng trưởng và phát triển cũng như một lượng nhỏ kali, kẽm và sắt.</p>
<p>Đặc biệt, mướp đắng cũng là một nguồn cung cấp catechin, axit gallic, epicatechin và axit chlorogenic - những hợp chất chống oxy hóa mạnh có thể giúp bảo vệ tế bào của bạn khỏi bị hư hại. Mướp đắng ít calo nhưng lại nhiều chất xơ, rất tốt cho sức khỏe hệ tiêu hóa và đường ruột.</p>
<p><img alt="Mùa hè nóng bức, đừng bỏ qua các món ngon giải nhiệt, chữa bệnh từ mướp đắng - 1" onclick="show_slide_image_news(0)" src="https://image.24h.com.vn/upload/2-2023/images/2023-05-17//1684297360-muop-dang1-1683639992188753462244-width2000height1332.jpg" width="740" data-was-processed="true"></p>
<p data-placeholder="Nhập chú thích ảnh">Mướp đắng rất giàu dinh dưỡng.</p>
<h2><strong>2. "Siêu thực phẩm" tốt cho sức khỏe</strong></h2>
<p>Nghiên cứu cho thấy, ăn mướp đắng có thể giúp giảm lượng đường trong máu. Mướp đắng được cho là cải thiện cách sử dụng đường trong các mô của cơ thể và thúc đẩy quá trình tiết insulin, loại hormone chịu trách nhiệm điều chỉnh lượng đường trong máu. Do vậy, nó là thực phẩm thường được sử dụng trong chế độ ăn uống của người bệnh đái tháo đường.</p>
<p>Các nghiên cứu trên động vật và con người cho thấy, chiết xuất mướp đắng có thể hỗ trợ làm giảm mức cholesterol, giúp hỗ trợ sức khỏe tim mạch. Theo một số nghiên cứu trên động vật, mướp đắng có thể hỗ trợ làm giảm mức cholesterol để hỗ trợ sức khỏe của tim.</p>
<p>Một nghiên cứu trên người cho thấy, việc sử dụng chiết xuất mướp đắng hòa tan trong nước đã làm giảm đáng kể mức độ cholesterol xấu so với giả dược. Tuy nhiên, cũng cần có thêm nghiên cứu để xác nhận những tác dụng này.</p>
<p>Mướp đắng cũng là thực phẩm nên được ưu tiên trong chế độ ăn kiêng giảm cân, vì nó ít calo nhưng lại giàu chất xơ. Chất xơ đi qua đường tiêu hóa rất chậm, giúp bạn no lâu hơn và giảm cảm giác đói hay thèm ăn.</p>
<p>Thường xuyên ăn mướp đắng sẽ giúp tăng cường hoạt động của túi mật và ngăn ngừa hoặc giảm tình trạng ứ nước. Bên cạnh đó, mướp đắng còn có tác dụng làm giảm các triệu chứng của hội chứng ruột kích thích…</p>
<p>Trong y học cổ truyền phương Đông, mướp đắng được sử dụng rất phổ biến như một vị thuốc hay các món ăn - bài thuốc chữa bệnh độc đáo. Theo ThS.BS Nguyễn Quang Dương, Bệnh viện Tuệ Tĩnh, mướp đắng không chỉ là thực phẩm mà còn được sử dụng trong hỗ trợ điều trị nhiều bệnh.</p>
<p>Mướp đắng được dùng cho các trường hợp nhiệt bệnh sốt nóng mất nước, hội chứng lỵ, viêm đường tiết niệu, sỏi đường tiết niệu, đau mắt đỏ, mụn nhọt, rôm sảy, mỡ máu cao, đái tháo đường…</p>
<h2><strong>3. Một số món ngon giải nhiệt, chữa bệnh từ mướp đắng</strong></h2>
<h3><em><strong>- Mướp đắng nhồi thịt:</strong></em></h3>
<p>Mướp đắng chọn quả vừa, gai căng đều và còn xanh. Bổ khoét bỏ ruột và hạt, rửa sạch. Thịt lợn nạc băm nhuyễn, ướp gia vị, hành, hạt tiêu, nấm hương...</p>
<p>Để nguyên quả mướp đắng hoặc cắt khúc vừa ăn. Dùng thìa xúc thịt nhồi vào giữa, đặt vào nồi hấp hoặc thêm chút nước đun chín là ăn được.</p>
<h3><em><strong>- Mướp đắng xào trứng:</strong></em></h3>
<p>Mướp đắng: 2 quả; Trứng gà: 2 quả. Mướp đắng rửa sạch, bỏ sạch ruột, thái lát mỏng. Trứng gà đập vào bát, nêm gia vị rồi đánh tan. Cho chảo lên bếp, đun nóng dầu ăn, cho mướp đắng vào xào chín. Sau đó cho trứng vào đảo đều và nhanh tay, nêm gia vị vừa đủ, đảo đến khi trứng chín là được.</p>
<h3><em><strong>- Mướp đắng xào thịt lợn:</strong></em></h3>
<p>Mướp đắng 2 quả, thịt lợn nạc 100g. Mướp đắng rửa sạch, bỏ ruột, thái lát mỏng. Thịt nạc thái mỏng, ướp gia vị. Cho chảo lên bếp, đun dầu ăn nóng rồi cho thịt vào xào chín tới, sau đó cho mướp đắng vào xào tiếp cho đến khi mướp chín, nêm gia vị và ăn nóng với cơm.</p>
<h3><em><strong>- Mướp đắng xào đậu phụ:</strong></em></h3>
<p>Mướp đắng 2 quả, đậu phụ 2 bìa nhỏ. Mướp đắng rửa sạch, bỏ ruột, thái lát mỏng. Đậu phụ cắt miếng nhỏ, rán vàng. Cho dầu vào chảo đun cho nóng rồi cho mướp đắng vào xào chín. Cho tiếp đậu phụ và gia vị vào xào cùng cho đến khi ngấm gia vị là bắc ra ăn.</p>
<h3><strong><em>- Canh mướp đắng cá quả:</em></strong></h3>
<p>Mướp đắng rửa sạch, nạo bỏ ruột, cắt khúc vừa ăn. Cá quả làm sạch, cắt khúc. Cho nước vừa nồi canh đun sôi, nêm gia vị và cho cá nấu chín. Đến khi cá chín mềm thì cho mướp đắng vào để nấu cùng. Khi mướp đắng chín mềm cho thêm hành và rau mùi, múc ra ăn với cơm.</p>
<h3><em><strong>- Canh mướp đắng nấu tôm:</strong></em></h3>
<p>Mướp đắng: 3 quả; tôm tươi: 200g; giò sống: 100g; gia vị, hành lá, rau mùi, hạt tiêu… Mướp đắng rửa sạch, khoét bỏ ruột, cắt khúc. Tôm bóc vỏ và rút phần chỉ ở đầu và sống lưng, đem xay hoặc băm nhỏ. Trộn giò sống với tôm, ướp gia vị, nhồi vào khúc mướp đắng.</p>
<p>Cho nước vừa nồi canh đun sôi, cho mướp đắng đã nhồi vào tiếp tục đun đến khi mướp đắng chín mềm, thịt tôm chín, cho thêm gia vị, hành, mùi, hạt tiêu vào là có một nồi canh ngon bổ dưỡng và thơm mát.</p>
<p align="center"><img alt="Mùa hè nóng bức, đừng bỏ qua các món ngon giải nhiệt, chữa bệnh từ mướp đắng - 2" onclick="show_slide_image_news(1)" src="https://image.24h.com.vn/upload/2-2023/images/2023-05-17//1684297361-muop-dang-3-1683640305472889215711-width800height450.jpg" data-original="https://image.24h.com.vn/upload/2-2023/images/2023-05-17//1684297361-muop-dang-3-1683640305472889215711-width800height450.jpg" width="740" data-was-processed="true"></p>
<h4 data-placeholder="Nhập chú thích ảnh">Canh mướp đắng nấu tôm.</h4>
<p>Ngoài các món ăn, mướp đắng còn được sử dụng làm nước uống thay trà để giải nhiệt, mát gan rất tốt.</p>
<p>Cách chế biến như sau: Dùng quả mướp đắng rửa sạch, thái lát, có thể dùng tươi hay phơi khô, đun sôi hoặc hãm với nước sôi để uống. Hoặc dùng quả mướp đắng tươi, bỏ ruột, ướp với đường cho ngấm, sau đó cho vào máy ép lấy nước uống cũng rất tốt.</p>
<p>Lưu ý: Mướp đắng có tính lạnh nên người bị lạnh không nên ăn.</p>
Cookhttp://www.blogger.com/profile/12415106172597738727noreply@blogger.comtag:blogger.com,1999:blog-2523456534186390948.post-25474798991461385532023-05-19T00:33:00.003-07:002023-05-19T00:33:23.924-07:00Mùa hè nắng nóng, mâm cơm nên có 5 món này vừa ngon lại giải nhiệt hiệu quả<h3 id="article_sapo"><strong>Vào mùa hè, gia đình nào cũng ưu tiên những món ăn nhanh gọn không cầu kì, dễ làm và trên hết là thanh nhiệt cho cơ thể.</strong></h3>
<h2><strong>1. Đậu phộng trộn cần tây, cà rốt</strong></h2>
<div><img alt="Mùa hè nắng nóng, mâm cơm nên có 5 món này vừa ngon lại giải nhiệt hiệu quả - 1" onclick="show_slide_image_news(0)" src="https://image.24h.com.vn/upload/2-2023/images/2023-05-18/1-1684377290-24-width708height491.jpg" data-was-processed="true"></div>
<p>- Đậu phông rửa sạch, ngâm 2 tiếng trước khi nấu.</p>
<p>- Đậu phộng sau khi ngâm nở thì luộc với lượng nước vừa đủ, thêm hoa hồi, lá thơm ớt khô, hạt tiêu vào đun trên lửa lớn.</p>
<p>- Thêm một lượng muối thích hợp, vặn nhỏ lửa nấu thêm 20 phút đến khi lạc mềm.</p>
<p>- Cần tây cắt bỏ rễ và lá, rửa sạch, thái khúc nhỏ. Cà rốt gọt vỏ, rửa sạch và cắt hạt lựu.</p>
<p>- Cho nước vào nồi, đun sôi và cho cần tây cùng cà rốt vào chần sơ, vớt ra xả qua nước lạnh rồi để ráo.</p>
<p>- Sau khi sơ chế xong mọi thứ, cho cần tây, cà rốt, đậu phộng vào chung 1 bát, thêm muối, xì dầu nhạt, nước cốt gà, dầu mè vào đảo đều là món ăn đã sẵn sàng để thưởng thức</p>
<h2><strong>2. Đậu ngự om mướp</strong></h2>
<p align="center"><img alt="Mùa hè nắng nóng, mâm cơm nên có 5 món này vừa ngon lại giải nhiệt hiệu quả - 2" onclick="show_slide_image_news(1)" src="https://image.24h.com.vn/upload/2-2023/images/2023-05-18/2-1684377290-547-width700height508.jpg" data-original="https://image.24h.com.vn/upload/2-2023/images/2023-05-18/2-1684377290-547-width700height508.jpg" data-was-processed="true"></p>
<p align="center">- Đậu ngự bóc vỏ, rửa sạch và để ráo nước. Mướp bỏ cắt đầu và đuôi, rửa sạch, gọt vỏ, thái miếng vừa ăn.</p>
<p>- Cho dầu vào nồi, đun nóng, cho mướp vào xào 1 phút rồi cho đậu ngự vào xào thêm 1 phút nữa.</p>
<p>- Thêm lượng nước thích hợp vào chảo, thêm lượng muối thích hợp nấu chín mướp và đậu ngự. Rắc thêm ít hành lá đã thái nhỏ vào rồi cho ra đĩa và thưởng thức.</p>
<h2><strong>3. Canh đậu hũ cà chua</strong></h2>
<p align="center"><img alt="Mùa hè nắng nóng, mâm cơm nên có 5 món này vừa ngon lại giải nhiệt hiệu quả - 3" onclick="show_slide_image_news(2)" src="https://image.24h.com.vn/upload/2-2023/images/2023-05-18/3-1684377290-197-width739height501.jpg" data-original="https://image.24h.com.vn/upload/2-2023/images/2023-05-18/3-1684377290-197-width739height501.jpg" data-was-processed="true"></p>
<p>- Cà chua rửa sạch, thái hạt lựu. Rong biển ngâm nước. Đậu phụ rửa sạch cắt thành những khối vuông nhỏ. Trứng đập vào bát, khuấy đều.</p>
<p>- Cho dầu vào nồi, đun nóng, đổ cà chua vào xào mềm sau đó thêm một lượng nước vừa đủ vào đun sôi trên lửa lớn.</p>
<p>- Đổ đậu phụ và rong biển vào, nấu trong vòng 1 phút sau đó thêm muối và hạt tiêu cho vừa ăn.</p>
<p>- Thêm bột năng vào khuấy đều cho nước sệt lại sau đó thêm trứng vào nồi.</p>
<p>- Thêm một chút nước cốt gà vào đảo đều, rắc hành lá thái nhỏ trên trên và tắt bếp.</p>
<h2><strong>4. Thịt lợn xào nấm</strong></h2>
<p align="center"><img alt="Mùa hè nắng nóng, mâm cơm nên có 5 món này vừa ngon lại giải nhiệt hiệu quả - 4" onclick="show_slide_image_news(3)" src="https://image.24h.com.vn/upload/2-2023/images/2023-05-18/z-1684377290-680-width698height529.jpeg" data-original="https://image.24h.com.vn/upload/2-2023/images/2023-05-18/z-1684377290-680-width698height529.jpeg" data-was-processed="true"></p>
<p>- Thịt thăn lợn rửa sạch, cắt thành lát mỏng, thêm muối, hạt tiêu, nước tương nhạt và bột ngọt trộn đều, ướp trong 10 phút.</p>
<p>- Nấm rửa sạch thái lát mỏng, ớt xanh và ớt đỏ bỏ hạt xắt nhỏ, làm tương tự với tỏi và hành lá.</p>
<p>- Đổ dầu vào chảo, xào nấm đến khi đổi màu.</p>
<p>- Để lại dầu nền, phi thơm tỏi băm, ớt xanh và ớt đỏ rồi lại cho nấm vào đảo đến khi nấm mềm và ra nước.</p>
<p>- Cuối cùng thêm thịt vào xào đều, nêm chút muối và hành lá, đảo nhanh tay vài lần là món ăn đã sẵn sàng.</p>
<h2><strong>5. Khoai tây xào</strong></h2>
<p align="center"><img alt="Mùa hè nắng nóng, mâm cơm nên có 5 món này vừa ngon lại giải nhiệt hiệu quả - 5" onclick="show_slide_image_news(4)" src="https://image.24h.com.vn/upload/2-2023/images/2023-05-18/5-1684377290-833-width661height494.jpg" data-original="https://image.24h.com.vn/upload/2-2023/images/2023-05-18/5-1684377290-833-width661height494.jpg" data-was-processed="true"></p>
<p>- Gọt vỏ và rửa sạch khoai tây sau đó dùng dao răng cưa cắt thành những miếng nhỏ. Sau khi cắt lại rửa sạch thêm lần nữa.</p>
<p>- Cho nước vào nồi, đun sôi rồi cho khoai vào 2-3 phút.</p>
<p>- Cho muối, đường, nước cốt gà, nước tương nhạt, dầu hào, giấm, dầu ớt, dầu mè vào tô khuấy đều.</p>
<p>- Làm nóng chảo dầu, vớt khoai ra chảo và thêm nước sốt đã chuẩn bị đảo đều. Khi khoai đã chín thì cho ra đãi, rắc thêm ít vừng vào cho đẹp mắt rồi thưởng thức.</p>
Cookhttp://www.blogger.com/profile/12415106172597738727noreply@blogger.comtag:blogger.com,1999:blog-2523456534186390948.post-72405940014238953052022-06-29T02:59:00.006-07:002023-05-19T00:29:56.563-07:00Chả cá nhồi đậu phụ đơn giản mà ngon<h3 style="text-align: left;"><span face="" style="">Chỉ từ các nguyên liệu quen thuộc cùng cách làm đơn giản, bạn đã có ngay món chả cá lạ miệng và bổ dưỡng cho cả gia đình cùng thưởng thức.</span></h3><div><div id="container-24h-banner-in-image" style="clear: both; font-family: ;line-height: normal; position: relative; text-align: center; width: 687px;"><div style=" margin: 0px auto; max-width: 740px; position: relative;"><div class="inImgExpand" style="display: inline-block; line-height: normal; position: relative;"><img alt="Chả cá nhồi đậu phụ đơn giản mà ngon - 1" class="news-image initial loading" src="https://image.24h.com.vn/upload/2-2022/images/2022-06-13/Cha-ca-nhoi-dau-phu-don-gian-ma-ngon-1-1655081066-347-width932height595.jpg" style="border: 0px; cursor: pointer; display: block; max-width: 100%; padding-top: unset; position: relative; vertical-align: middle;" /></div><div id="24h-banner-in-image" style="bottom: 0px; color: white; height: 90px; left: 343.5px; line-height: normal; position: absolute; transform: translateX(-50%);"><div class="txtCent" id="XbWGVPDIuG_139_15s" style="line-height: normal;"><div class="text_adver_right" style="border-radius: 50%; bottom: 68px; cursor: pointer; height: 20px; line-height: normal; position: absolute; right: 12px; width: 20px;"></div><span align="center" bgcolor="#FFFCDA" class="m_banner_show" id="XbWGVPDIuG_139_15s_0" name="XbWGVPDIuG_139_15s_0" style="display: block; line-height: normal; margin: 0px auto; width: 660px;" valign="top"><div class="banner_inread" style="line-height: normal;"></div></span></div></div></div></div><p style="font-family: ;"></p><p style="font-family: ;"><strong style="">Nguyên liệu:</strong></p><p style="font-family: ;">- 10 miếng đậu phụ chiên</p><p style="font-family: ;">- 200 gr phi lê cá</p><p style="font-family: ;">- 1 muỗng canh tinh bột ngô</p><p style="font-family: ;">- 1 muỗng cà phê đường</p><p style="font-family: ;">- 2 muỗng cà phê muối</p><p style="font-family: ;">- 3 muỗng cà phê tiêu xay</p><p style="font-family: ;">- 1 muỗng cà phê mè đen (nếu thích)</p><p style="font-family: ;">- Dầu mè</p><p style="font-family: ;"><strong style="">Cách chế biến:</strong></p><p style="font-family: ;">- Rửa sạch phần phi lê cá, chú ý loại bỏ hết phần màng đen (nếu có) vì đây là “thủ phạm” khiến cá có mùi tanh nồng. Tiếp tục rửa cá với rượu trắng rồi tráng lại với nước một lần nữa.</p><p style="font-family: ;">- Cho phi lê cá đã sơ chế vào máy xay xay nhuyễn. Lưu ý, khi rửa cá không cần để khô vì cá đã dính nước xay sẽ dễ hơn.</p><p align="center" style="text-align: center;"><img alt="Chả cá nhồi đậu phụ đơn giản mà ngon - 3" class="news-image loaded" data-original="https://image.24h.com.vn/upload/2-2022/images/2022-06-13/1655081031-cha-ca-nhoi-dau-phu-don-gian-ma-ngon1-width600height400.jpg" src="https://image.24h.com.vn/upload/2-2022/images/2022-06-13/1655081031-cha-ca-nhoi-dau-phu-don-gian-ma-ngon1-width600height400.jpg" style="border: 0px; max-width: 660px; vertical-align: middle;" width="660" /></p><p style="font-family: ;">- Trộn thịt cá xay với 1 thìa canh dầu mè, tinh bột ngô, đường, muối, tiêu rồi quết bằng tay với muỗng. Công đoạn này giúp chả cá dai một cách tự nhiên.</p><p style="font-family: ;"></p><div align="center" id="non-gif-image-gif-0" style="font-family: ;line-height: normal;"><img alt="Chả cá nhồi đậu phụ đơn giản mà ngon - 4" class="news-image loaded" data-original="https://image.24h.com.vn/upload/2-2022/images/2022-06-13/medium/Cha-ca-nhoi-dau-phu-don-gian-ma-ngon-1-1655081209-220-width400height259.gif" id="non-gif-img-image-gif-0" src="https://image.24h.com.vn/upload/2-2022/images/2022-06-13/Cha-ca-nhoi-dau-phu-don-gian-ma-ngon-1-1655081209-220-width400height259.gif" style="border: 0px; cursor: pointer; display: block;max-width: 100%; position: relative; vertical-align: middle;" /><div align="center" style=""></div></div><p style="font-family: ;">- Cắt đôi miếng đậu phụ chiên và lộn ngược. Nếu mua về tự chiên, bạn nên cắt đậu thành miếng vuông nhỏ, mỗi cạnh khoảng 3 cm, rán chín vàng 4 mặt, để ráo dầu rồi cắt đôi, lộn mặt vàng vào trong.</p><p style="font-family: ;"></p><div align="center" id="non-gif-image-gif-1" style="font-family: ;line-height: normal;"><img alt="Chả cá nhồi đậu phụ đơn giản mà ngon - 6" class="news-image loaded" data-original="https://image.24h.com.vn/upload/2-2022/images/2022-06-13/medium/Cha-ca-nhoi-dau-phu-don-gian-ma-ngon-2-1655081209-280-width400height259.gif" id="non-gif-img-image-gif-1" src="https://image.24h.com.vn/upload/2-2022/images/2022-06-13/Cha-ca-nhoi-dau-phu-don-gian-ma-ngon-2-1655081209-280-width400height259.gif" style="border: 0px; cursor: pointer; display: block;line-height: normal; margin: 0px auto; max-width: 100%; position: relative; vertical-align: middle;" /><div align="center" style=""></div></div><p style="font-family: ;">- Nhồi chả cá vào miếng đậu phụ để đậu bao quanh chả.</p><p style="font-family: ;">- Cho vào chảo 2 muỗng canh dầu ăn, đun ở lửa vừa rồi rán đậu phụ chả cá cho đến khi chín vàng. Rắc thêm mè đen nếu thích.</p><p style="font-family: ;">Thành phẩm: </p><p align="center" style="text-align: center;"><img alt="Chả cá nhồi đậu phụ đơn giản mà ngon - 8" class="news-image loaded" data-original="https://image.24h.com.vn/upload/2-2022/images/2022-06-13/1655081032-cha-ca-nhoi-dau-phu-don-gian-ma-ngon2-width400height259.jpg" src="https://image.24h.com.vn/upload/2-2022/images/2022-06-13/1655081032-cha-ca-nhoi-dau-phu-don-gian-ma-ngon2-width400height259.jpg" style="border: 0px; max-width: 660px; vertical-align: middle;" width="660" /></p><p class="img_chu_thich_0407" style="font-family: ;font-style: italic; margin-top: 15px; text-align: center;">Chả cá nhồi đậu phụ chiên dai thơm, đậm đà, chấm với xì dầu hoặc tương ớt đều ngon.</p></div>Cookhttp://www.blogger.com/profile/12415106172597738727noreply@blogger.comtag:blogger.com,1999:blog-2523456534186390948.post-83833577771525386632022-06-24T01:37:00.002-07:002023-05-19T00:31:40.678-07:00Độc đáo đặc sản bún sứa Nha Trang, ăn là mê<h3 style="text-align: left;"><span face="" style="font-size: 15px;">Bún sứa đặc biệt thích hợp khi ăn vào những ngày thời tiết bắt đầu nóng lên, khí trời oi bức thì sứa là món ăn ngon, bổ, tính mát, giải nhiệt rất tốt.</span></h3><div><p style="line-height: 1.6;"><b>Nha Trang</b> vốn nổi tiếng với bờ biển xanh ngát xinh đẹp và những bãi tắm đẹp mê hồn. Không chỉ vậy, nơi đây còn có những món đặc sản mà du khách khó lòng chối từ. Trong số đó nhất định phải kể tới món bún sứa.</p><p style="line-height: 1.6;">Bún sứa <b>Nha Trang</b> là một món ăn vô cùng đặc biệt bởi thành phần chính là những con sứa được đánh bắt ngay tại vùng biển của thành phố. Ăn kèm với bún sứa Nha Trang là chả cá, cá dầm cùng nước lèo trong vắt, vị dịu ngọt tự nhiên vô cùng hấp dẫn và khác lạ.</p><p align="center" style="text-align: center;"><img alt="Độc đáo đặc sản bún sứa Nha Trang, ăn là mê - 1" class="news-image initial loading" data-was-processed="true" src="https://image.24h.com.vn/upload/2-2022/images/2022-05-01//1651413379-hien-ai-cung-tiec-vi-khong-thuong-thuc-som-hon-an-choi3-quan-bun-sua-nha-trang-duoc-duoc-dan-ban-1650878026-426-width680height680-1650946587842-1650946588293519971187-width680height680.jpg" style="border: 0px; line-height: normal; margin: 0px; max-width: 660px; vertical-align: middle;" width="660" /></p><p class="img_chu_thich_0407" data-placeholder="Nhập chú thích ảnh" style="color: #252525; font-style: italic; margin-top: 15px; text-align: center;"><b>Tô bún sứa trông thật hấp dẫn với những màu sắc thu hút và các loại rau, gia vị ăn kèm</b></p><p style="line-height: 1.6;">Khi ăn món bún này thường sẽ có thêm một đĩa rau sống thái nhỏ, vắt một lát chanh, và nếu bạn là người ăn được cay thì có thể thêm một chút tương ớt hoặc ớt hiểm cay thật cay. Hương vị đặc biệt của món bún sứa này sẽ khiến nhiều du khách nếm thử một lần là nhớ mãi.</p><p style="line-height: 1.6;">Bún sứa đặc biệt thích hợp khi ăn vào những ngày thời tiết bắt đầu nóng lên, khí trời oi bức thì sứa là món ăn ngon, bổ, tính mát, giải nhiệt rất tốt. Trong một bát bún sứa thì chắc chắn sứa là nguyên liệu chính, loại hải sản này có quanh năm, lúc nào bạn đến Nha Trang cũng có thể thưởng thức được nhưng ngon nhất vẫn là thời điểm cuối mùa xuân và đầu mùa hạ. Loại sứa ăn được phải có màu trắng đục, kích thước thon thon như ngón tay, khi nhai có vị thanh mát, giòn sật sật.</p><p align="center" style="text-align: center;"><img alt="Độc đáo đặc sản bún sứa Nha Trang, ăn là mê - 2" data-original="https://image.24h.com.vn/upload/2-2022/images/2022-05-01//1651413379-rang-an-la-nghien-ai-cung-tiec-vi-khong-thuong-thuc-som-hon-nguyen-lieu-mon-cha-ca-sua-nha-trang-1650878026-370-width780height585-1650946589777-1650946589864942414880-width780height585.jpg" data-was-processed="true" src="https://image.24h.com.vn/upload/2-2022/images/2022-05-01//1651413379-rang-an-la-nghien-ai-cung-tiec-vi-khong-thuong-thuc-som-hon-nguyen-lieu-mon-cha-ca-sua-nha-trang-1650878026-370-width780height585-1650946589777-1650946589864942414880-width780height585.jpg" style="border: 0px; line-height: normal; margin: 0px; max-width: 660px; vertical-align: middle;" width="660" /></p><p class="img_chu_thich_0407" data-placeholder="Nhập chú thích ảnh" style="color: #252525; font-style: italic; margin-top: 15px; text-align: center;"><b>Sứa để làm bún sứa trông giống nhưng miếng cơm dừa</b></p><p style="line-height: 1.6;">Không phải loại sứa nào cũng dùng làm bún sứa được. Người ta phải ra tận đảo xa, vớt sứa, lựa những con nhỏ bằng đầu ngón tay hoặc lớn hơn một chút là ngón tay cái. Sứa có màu trắng đục như màu của sữa, thành dày, trông phần cơm của trái dừa nước.</p><p style="line-height: 1.6;">Bên cạnh đó, nước dùng của món bún cũng là một điểm khác lạ. Nó được nấu bằng cá liệt, loại cá này lớn chỉ bằng cỡ ba ngón tay ghép lại, cái đuôi nhìn trông giống chiếc nơ nhỏ. Loại cá này không có xương vụn, thịt chất rất ngọt nên được dùng làm nguyên liệu chính trong nước dùng của món bún sứa Nha Trang</p><p align="center" style="text-align: center;"><img alt="Độc đáo đặc sản bún sứa Nha Trang, ăn là mê - 3" data-original="https://image.24h.com.vn/upload/2-2022/images/2022-05-01//1651413379-nha-trang-an-la-nghien-ai-cung-tiec-vi-khong-thuong-thuc-som-hon-bun-sua-nha-trang-131632704724-1650878026-920-width700height700-1650946591123-16509465912221693539557-width700height700.jpg" data-was-processed="true" src="https://image.24h.com.vn/upload/2-2022/images/2022-05-01//1651413379-nha-trang-an-la-nghien-ai-cung-tiec-vi-khong-thuong-thuc-som-hon-bun-sua-nha-trang-131632704724-1650878026-920-width700height700-1650946591123-16509465912221693539557-width700height700.jpg" style="border: 0px; line-height: normal; margin: 0px; max-width: 660px; vertical-align: middle;" width="660" /></p><p class="img_chu_thich_0407" data-placeholder="Nhập chú thích ảnh" style="color: #252525; font-style: italic; margin-top: 15px; text-align: center;"><b>Nước dùng của món bún sứa được nấu từ cá nên có vị ngọt thanh nhưng không kém phần đậm đà</b></p><p style="line-height: 1.6;">Chả cá được làm từ các loại cá quen thuộc trong ẩm thực Việt. Từ cá thu, cá nhồng cho đến cá đối. Bỏ đi phần xương, lấy thịt quết đến khi nó thật nhuyễn và dai, người làm bếp đeo bao tay bằng ni lông, vo cá lại thành viên rồi hấp chín.</p><p style="line-height: 1.6;">Nước dùng của món bún sứa lúc nào cũng phải sôi sùng sục, vị ngọt thanh. Sợi bún quyện trong nước dùng hấp dẫn, miếng chả cá thơm ngậy, lát sứa trong veo giòn giòn, khi nhai nghe âm thanh sần sật rất vui miệng.</p><p align="center" style="text-align: center;"><img alt="Độc đáo đặc sản bún sứa Nha Trang, ăn là mê - 4" data-original="https://image.24h.com.vn/upload/2-2022/images/2022-05-01//1651413380-o-nha-trang-an-la-nghien-ai-cung-tiec-vi-khong-thuong-thuc-som-hon-quan-bun-sua-ngon-nha-trang-8-1650878026-535-width700height466-1650946592442-1650946592535166687526-width700height466.jpg" data-was-processed="true" src="https://image.24h.com.vn/upload/2-2022/images/2022-05-01//1651413380-o-nha-trang-an-la-nghien-ai-cung-tiec-vi-khong-thuong-thuc-som-hon-quan-bun-sua-ngon-nha-trang-8-1650878026-535-width700height466-1650946592442-1650946592535166687526-width700height466.jpg" style="border: 0px; line-height: normal; margin: 0px; max-width: 660px; vertical-align: middle;" width="660" /></p><p class="img_chu_thich_0407" data-placeholder="Nhập chú thích ảnh" style="color: #252525; font-style: italic; margin-top: 15px; text-align: center;">Hương vị của bún sứa Nha Trang khiến nhiều người yêu thích ngay từ lần đầu thưởng thức</p></div>Cookhttp://www.blogger.com/profile/12415106172597738727noreply@blogger.comtag:blogger.com,1999:blog-2523456534186390948.post-28940419665187231062022-06-24T01:35:00.004-07:002023-05-19T00:30:51.176-07:00Những món ngon lạ miệng ở Buôn Ma Thuột<h3 style="text-align: left;"><span face="" style="">Cũng là bánh ướt, bánh khọt, bánh canh... quen thuộc nhưng ở Buôn Ma Thuột, những món ăn này lại được cải biến khá độc đáo, khác biệt so với ẩm thực các tỉnh thành khác.</span></h3><div><h2 style="font-family: ; line-height: 1.6; text-align: left;"><strong style="line-height: 1.6;">Bánh khọt</strong></h2><p align="center" style="font-family: ; line-height: 1.6; text-align: center;"></p><div id="container-24h-banner-in-image" style="clear: both; font-family: ; line-height: normal; position: relative; text-align: center; width: 687px;"><div style="font-size: 12px; line-height: normal; margin: 0px auto; max-width: 740px; position: relative;"><div style="line-height: normal;"><img alt="Những món ngon lạ miệng ở Buôn Ma Thuột - 1" class="news-image initial loading" src="https://image.24h.com.vn/upload/2-2022/images/2022-05-10//1652165213-041e19f5f32d32736b3c-165214878322563214564-width1280height1046.jpg" style="border: 0px; cursor: pointer; display: block; line-height: normal; margin: 0px; max-width: 100%; position: relative; vertical-align: middle;" width="660" /></div><div id="24h-banner-in-image" style="bottom: 0px; color: white; height: 90px; left: 343.5px; line-height: normal; position: absolute; transform: translateX(-50%);"><div class="txtCent" id="xvDbuCviME_139_15s" style="line-height: normal;"><div class="text_adver_right" style="border-radius: 50%; bottom: 68px; cursor: pointer; height: 20px; line-height: normal; position: absolute; right: 12px; width: 20px;"></div></div></div></div></div><p style="font-family: ; line-height: 1.6;"></p><p class="img_chu_thich_0407" data-placeholder="[nhập chú thích]" style="color: #252525; font-family: ; font-style: italic; line-height: 1.6; margin-top: 15px; text-align: center;">Bánh khọt Buôn Ma Thuột</p><p style="font-family: ; line-height: 1.6;">Bánh khọt ở Buôn Ma Thuột cũng là bột gạo đổ khuôn nhỏ như ở Đà Lạt, Vũng Tàu, Phan Rang... nhưng bánh khá mỏng, tráng ít bột để miếng bánh giòn rụm. Bánh cũng chế biến đơn giản có thể là bánh bột gạo không hoặc bánh có thêm trứng. </p><p style="font-family: ; line-height: 1.6;">Điểm đặc biệt của món ăn bình dân này nằm ở nước chấm gồm dưa cà, đu đủ ngâm trong mắm nêm đậm vị kiểu miền Trung, ăn kèm thêm đu đủ bào sợi mỏng. Bánh mỏng, giòn, chấm mắm cà dưa tưởng đơn giản nhưng ăn một lần lại thấy ghiền, muốn ăn thêm dĩa nữa.</p><p style="font-family: ; line-height: 1.6;">Giá mỗi dĩa bánh khá rẻ, từ 10.000-20.000 đồng. Bạn có thể tìm món này trên đường Lý Thường Kiệt, Hoàng Diệu, A Ma Jhao... vào buổi chiều, sau 15 giờ.</p><h2 style="font-family: ; line-height: 1.6; text-align: left;"><strong style="line-height: 1.6;">Bánh canh cá dầm</strong></h2><p align="center" style="font-family: ; line-height: 1.6; text-align: center;"><img alt="Những món ngon lạ miệng ở Buôn Ma Thuột - 3" class="news-image loaded" data-original="https://image.24h.com.vn/upload/2-2022/images/2022-05-10//1652165213-9ef21428a0f061ae38e1-16521470256911158202490-width2000height1500.jpg" src="https://image.24h.com.vn/upload/2-2022/images/2022-05-10//1652165213-9ef21428a0f061ae38e1-16521470256911158202490-width2000height1500.jpg" style="border: 0px; line-height: normal; margin: 0px; max-width: 660px; vertical-align: middle;" width="660" /></p><p class="img_chu_thich_0407" data-placeholder="[nhập chú thích]" style="color: #252525; font-family: ; font-style: italic; line-height: 1.6; margin-top: 15px; text-align: center;"><b>Dĩa cá ăn kèm với bún</b></p><p style="font-family: ; line-height: 1.6;">Món bánh canh cá dầm này bán nhiều ở TP Buôn Ma Thuột nhưng quán lâu đời nằm trên đường Hai Bà Trưng, lúc nào cũng đông nghẹt khách. Sức hút của món ăn nằm ở vị nước dùng ngọt, chua, cay và những miếng cá thu chắc thịt. </p><p align="center" style="font-family: ; line-height: 1.6; text-align: center;"><img alt="Những món ngon lạ miệng ở Buôn Ma Thuột - 4" class="news-image loaded" data-original="https://image.24h.com.vn/upload/2-2022/images/2022-05-10//1652165214-947bdeb36a6bab35f27a-16521470235561351767220-width1536height2048.jpg" src="https://image.24h.com.vn/upload/2-2022/images/2022-05-10//1652165214-947bdeb36a6bab35f27a-16521470235561351767220-width1536height2048.jpg" style="border: 0px; line-height: normal; margin: 0px; max-width: 660px; vertical-align: middle;" width="660" /></p><p align="center" style="font-family: ; line-height: 1.6; text-align: center;"><img alt="Những món ngon lạ miệng ở Buôn Ma Thuột - 5" class="news-image loaded" data-original="https://image.24h.com.vn/upload/2-2022/images/2022-05-10//1652165214-8540bc83085bc905904a-16521470230342066209412-width1536height2048.jpg" src="https://image.24h.com.vn/upload/2-2022/images/2022-05-10//1652165214-8540bc83085bc905904a-16521470230342066209412-width1536height2048.jpg" style="border: 0px; line-height: normal; margin: 0px; max-width: 660px; vertical-align: middle;" width="660" /></p><p class="img_chu_thich_0407" data-placeholder="[nhập chú thích]" style="color: #252525; font-family: ; font-style: italic; line-height: 1.6; margin-top: 15px; text-align: center;"><b>Hãy thưởng thức món bánh canh này vào một chiều mưa ở Buôn Mê</b></p><h2 style="font-family: ; line-height: 1.6; text-align: left;"><strong style="line-height: 1.6;">Bún đỏ</strong></h2><p align="center" style="font-family: ; line-height: 1.6; text-align: center;"><img alt="Những món ngon lạ miệng ở Buôn Ma Thuột - 6" class="news-image loaded" data-original="https://image.24h.com.vn/upload/2-2022/images/2022-05-10//1652165214-4c7beb9f5f479e19c756-1652147024106283450980-width1536height2048.jpg" src="https://image.24h.com.vn/upload/2-2022/images/2022-05-10//1652165214-4c7beb9f5f479e19c756-1652147024106283450980-width1536height2048.jpg" style="border: 0px; line-height: normal; margin: 0px; max-width: 660px; vertical-align: middle;" width="660" /></p><p class="img_chu_thich_0407" data-placeholder="[nhập chú thích]" style="color: #252525; font-family: ; font-style: italic; line-height: 1.6; margin-top: 15px; text-align: center;"><b>Bún đỏ Buôn Ma Thuột</b></p><p style="font-family: ; line-height: 1.6;">Bún đỏ là món ăn rất đặc trưng của Buôn Ma Thuột, đi các tỉnh thành khác hiếm khi thấy. Sợi bún to như sợi bánh canh, sử dụng dầu điều để tạo ra màu đỏ. </p><p style="font-family: ; line-height: 1.6;">Món này nấu khá giống bún riêu nhưng điểm khác là có trứng cút, rau ăn kèm là rau muống hoặc rau cần. Đặc biệt, tôm khô, thịt heo là thành phần chủ đạo trong nhân, tạo vị thơm ngọt, ít ngán.</p><p style="font-family: ; line-height: 1.6;">Món này thường bán vào buổi chiều, các quán tập trung chủ yếu trên đường Phan Đình Giót, Lê Hồng Phong... Giá mỗi tô khoảng 15.000 - 25.000 đồng.</p><h2 style="font-family: ; line-height: 1.6; text-align: left;"><strong style="line-height: 1.6;">Bánh ướt thịt nướng tự cuốn</strong></h2><p align="center" style="font-family: ; line-height: 1.6; text-align: center;"><img alt="Những món ngon lạ miệng ở Buôn Ma Thuột - 7" class="news-image loaded" data-original="https://image.24h.com.vn/upload/2-2022/images/2022-05-10//1652165215-3c377ce6c83e0960502f-16521470246351352920895-width960height720.jpg" src="https://image.24h.com.vn/upload/2-2022/images/2022-05-10//1652165215-3c377ce6c83e0960502f-16521470246351352920895-width960height720.jpg" style="border: 0px; line-height: normal; margin: 0px; max-width: 660px; vertical-align: middle;" width="660" /></p><p style="font-family: ; line-height: 1.6;">Bánh ướt nóng được tráng mỏng lên đĩa, cuốn cùng thịt nướng, thêm chút dưa cải muối và xoài bào sợi chua chua, chấm kèm nước chấm cay cay. Cứ hết đĩa bánh này thì phục vụ sẽ bê tiếp một đĩa khác, chẳng mấy chốc mà chồng đĩa đã cao ngất. Chủ quán sẽ tính số dĩa trên bàn để tính tiền bạn phải trả cho bữa ăn. </p><p align="center" style="font-family: ; line-height: 1.6; text-align: center;"><img alt="Những món ngon lạ miệng ở Buôn Ma Thuột - 8" class="news-image loaded" data-original="https://image.24h.com.vn/upload/2-2022/images/2022-05-10//1652165215-66a0ef705ba89af6c3b9-1652147022296977041517-width720height960.jpg" src="https://image.24h.com.vn/upload/2-2022/images/2022-05-10//1652165215-66a0ef705ba89af6c3b9-1652147022296977041517-width720height960.jpg" style="border: 0px; line-height: normal; margin: 0px; max-width: 660px; vertical-align: middle;" width="660" /></p><p class="img_chu_thich_0407" data-placeholder="[nhập chú thích]" style="color: #252525; font-family: ; font-style: italic; line-height: 1.6; margin-top: 15px; text-align: center;">Chồng dĩa cao ngất sau một bữa ăn bánh ướt thịt nướng</p><p style="font-family: ; line-height: 1.6;">Món bánh ướt thịt nướng hiện đã bán ở TP HCM nhưng người Buôn Mê mỗi lần về quê vẫn tìm đến các quán lâu đời nằm trên đường Trần Nhật Duật, Lê Thánh Tông để thưởng thức <a class="TextlinkBaiviet" href="https://www.24h.com.vn/mon-ngon-moi-ngay-c460e2552.html" style="color: blue; line-height: 1.6; text-decoration-line: none;" title="món ngon">món ngon</a> này.</p></div>Cookhttp://www.blogger.com/profile/12415106172597738727noreply@blogger.comtag:blogger.com,1999:blog-2523456534186390948.post-32371005134164878942021-01-14T20:09:00.008-08:002023-11-05T18:59:14.240-08:00Salted Caramel Sauce<h3 style="text-align: left;">It may be blasphemy to say that hot fudge isn't the ultimate warm ice cream topping, but after tasting this amazing salted caramel sauce, that's exactly what I'm suggesting.</h3><div class="separator" style="clear: both; text-align: center;"><a href="https://imagesvc.meredithcorp.io/v3/mm/image?url=https%3A%2F%2Fimages.media-allrecipes.com%2Fuserphotos%2F905261.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="800" height="640" src="https://imagesvc.meredithcorp.io/v3/mm/image?url=https%3A%2F%2Fimages.media-allrecipes.com%2Fuserphotos%2F905261.jpg" width="640" /></a></div><br /><div><br /></div><ul style="text-align: left;"><li>1 cup white sugar</li><li>5 tablespoons butter, cut into slices</li><li>½ cup heavy cream</li><li>1 tablespoon heavy whipping cream</li><li>1 pinch sea salt to taste</li></ul><div><h3 style="text-align: left;">DirectionsInstructions Checklist</h3><div>Step 1<br /><br />Place sugar in a heavy-bottomed saucepan set over medium-high heat. Stir continuously until sugar begins to melt. Continue stirring until the sugar melts completely, begins to darken and all the chunks are dissolved, about 10 minutes. Stop stirring and continue to cook until the sugar begins to smoke and turns a dark shade of amber, 3 to 8 minutes. Remove from heat and wait 30 seconds.<br />Step 2<div><br />Whisk in butter until melted and combined. Slowly pour in 1/2 cup plus 1 tablespoon cream, taking care because it can bubble over. Sprinkle in salt and stir to combine. Transfer sauce to a jar and cool completely before refrigerating.</div></div></div>Cookhttp://www.blogger.com/profile/12415106172597738727noreply@blogger.comtag:blogger.com,1999:blog-2523456534186390948.post-70572387178396260012021-01-14T19:10:00.002-08:002023-11-05T18:59:14.286-08:00Taco Meat<h3 style="text-align: left;"><span color="rgba(0, 0, 0, 0.95)" style="background-color: white; font-family: "Source Sans Pro", Times, serif; font-size: 18px;">This recipe makes just the taco meat. You have to buy everything else, of course. Make a big batch and use for a multiple of different meals: add to bean burritos for a more hearty and tasty burrito, or add a can of beans (kidney, red, or pinto) and use for Frito® Pie, Navajo tacos, or taco salad.</span></h3><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://imagesvc.meredithcorp.io/v3/mm/image?url=https%3A%2F%2Fimages.media-allrecipes.com%2Fuserphotos%2F5281437.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="800" height="640" src="https://imagesvc.meredithcorp.io/v3/mm/image?url=https%3A%2F%2Fimages.media-allrecipes.com%2Fuserphotos%2F5281437.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: left;"><div class="separator" style="clear: both;"><ul style="text-align: left;"><li>1 pound lean ground beef</li><li><br /></li><li>½ teaspoon onion powder</li><li><br /></li><li>½ teaspoon garlic salt</li><li><br /></li><li>½ teaspoon celery salt</li><li><br /></li><li>½ teaspoon ground cumin</li><li><br /></li><li>1 (8 ounce) can tomato sauce, or more to taste</li></ul></div><h2 style="clear: both; text-align: left;">DirectionsInstructions Checklist</h2><div class="separator" style="clear: both;">Step 1</div><div class="separator" style="clear: both;">Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes.</div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;">Step 2</div><div class="separator" style="clear: both;">Season beef with onion powder, garlic salt, celery salt, and cumin. Pour tomato sauce over the beef, stir to coat, and simmer until thickened, slightly, about 5 minutes.</div></div>Cookhttp://www.blogger.com/profile/12415106172597738727noreply@blogger.comtag:blogger.com,1999:blog-2523456534186390948.post-44584375480112341172020-11-16T01:22:00.004-08:002023-11-05T18:59:14.254-08:00Red Wine-Marinated Steaks with Grilled Vegetables<h3 style="text-align: left;"> Throw an extra flank steak on the grill for a Cali-inspired salad and a Texas-style hash. </h3><div class="separator" style="clear: both; text-align: center;"><a href="https://imagesvc.meredithcorp.io/v3/mm/image?url=https%3A%2F%2Fstatic.onecms.io%2Fwp-content%2Fuploads%2Fsites%2F19%2F2016%2F06%2F21%2F6045401_dtcoe8792-2000.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="574" src="https://imagesvc.meredithcorp.io/v3/mm/image?url=https%3A%2F%2Fstatic.onecms.io%2Fwp-content%2Fuploads%2Fsites%2F19%2F2016%2F06%2F21%2F6045401_dtcoe8792-2000.jpg" /></a></div><br /><h2 style="text-align: left;">IngredientsIngredient Checklist</h2><p></p><ul style="text-align: left;"><li>2 cups dry red wine (such as Merlot)</li><li>1 tablespoon whole black peppercorns</li><li>1 tablespoon fennel seeds</li><li>1 bay leaf</li><li>2 (1-lb.) flank steaks, trimmed and divided</li><li>1 cup cherry tomatoes, halved</li><li>4 tablespoons extra-virgin olive oil, divided</li><li>1 tablespoon balsamic vinegar</li><li>1 ½ teaspoons kosher salt, divided</li><li>1 ½ teaspoons black pepper, divided</li><li>½ teaspoon chipotle chile powder</li><li>¼ teaspoon onion powder</li></ul><p></p><p>2 medium zucchini, cut diagonally into 1/2-in.-thick slices</p><p>2 yellow squash, cut diagonally into 1/2-in.-thick slices</p><p>1 cup loosely packed fresh basil leaves</p><p>2 tablespoons toasted pine nuts</p><p>2 tablespoons fresh lemon juice</p><p>1 tablespoon water</p><p>3 garlic cloves, coarsely chopped</p><p>¼ cup whole-wheat panko (Japanese breadcrumbs), toasted</p><h2 style="text-align: left;">DirectionsInstructions Checklist</h2><p>Step 1 Bring wine, peppercorns, fennel seeds, and bay leaf to a boil in a saucepan; cook 10 minutes or until reduced by half. Place in a bowl; cool. Add 1 steak, turning to coat. Cover and chill 3 1/2 hours. Let stand at room temperature 30 minutes before grilling.</p><p>Step 2 Combine tomatoes, 1 tablespoon oil, vinegar, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a bowl; let stand 30 minutes.</p><p>Step 3 Preheat grill to high.</p><p>Step 4 Remove steak from marinade; discard marinade. Sprinkle marinated steak with 1/2 teaspoon salt and 1/2 teaspoon pepper. Cut remaining unmarinated steak in half. Combine 1/4 teaspoon salt, 1/4 teaspoon pepper, chile powder, and onion powder; rub over half of unmarinated steak (for Texas Barbecue Hash). Sprinkle remaining half of unmarinated steak with 1/4 teaspoon salt and 1/4 teaspoon pepper (for California Steak Salad). Coat grill grates with cooking spray. Add steaks to grill; grill 10 to 12 minutes, turning occasionally. Let marinated steak stand 10 minutes; cut across the grain into thin slices. Reserve remaining steak for California Steak Salad and Texas Barbecue Hash.</p><p>Step 5 Coat squashes with cooking spray; sprinkle with 1/4 teaspoon pepper. Grill 3 to 4 minutes on each side.</p><p>Step 6 Place remaining 3 tablespoons oil, 1/4 teaspoon salt, basil, and next 4 ingredients (through garlic) in a blender; blend until smooth. Divide squash and steak among 4 plates; top with tomato mixture, pesto, and panko.</p><h2 style="text-align: left;">Chef's Notes</h2><p>Don't worry about the recipe's long total time, most of it is spent allowing the steak to marinate and come to room temperature before grilling.</p><p>Nutrition Facts</p><p>Per Serving:</p><p>395 calories; fat 24g; saturated fat 4.7g; mono fat 13.8g; poly fat 3.2g; protein 29g; carbohydrates 15g; fiber 3g; cholesterol 70mg; iron 4mg; sodium 562mg; calcium 90mg; sugars 7g; added sugar 0g.</p><div><br /></div>Cookhttp://www.blogger.com/profile/12415106172597738727noreply@blogger.comtag:blogger.com,1999:blog-2523456534186390948.post-13415205300200375862020-08-12T23:08:00.001-07:002023-11-05T18:59:14.216-08:00Strawberry Jam Crostata<iframe allowfullscreen="" frameborder="0" src="//players.brightcove.net/51745663001/HJIV6YfhW_default/index.html?videoId=6153501365001"></iframe><br />
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Filled with fresh preserves, this is a classic breakfast jam crostata in Italy. Freshly made strawberry jam is my choice here, but feel free to substitute a pound of your favorite summer fruit. In a pinch, use frozen fruit. I usually use a lattice top for this crostata, but use cookie cutouts if you like.</h3>
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Ingredients</h2>
<h3 style="border: 0px; box-sizing: border-box; font-size: 22px; font-weight: 400; margin: 0px 0px 10px; padding: 0px; vertical-align: baseline;">
For the strawberry jam</h3>
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<li style="border: 0px; box-sizing: border-box; font-family: sofia-pro; line-height: 20px; margin: 0px 0px 20px; padding: 0px; vertical-align: baseline;">1 lb. strawberries, hulled and quartered (about 4 cups)</li>
<li style="border: 0px; box-sizing: border-box; font-family: sofia-pro; line-height: 20px; margin: 0px 0px 20px; padding: 0px; vertical-align: baseline;">1-1/3 cups granulated sugar 2 2-inch strips lemon zest 1 Tbs. fresh lemon juice</li>
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For assembly and serving</h3>
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<li style="border: 0px; box-sizing: border-box; font-family: sofia-pro; line-height: 20px; margin: 0px 0px 20px; padding: 0px; vertical-align: baseline;">1 batch <a href="https://www.finecooking.com/recipe/pasta-frolla-sweet-pastry-dough" style="box-sizing: border-box; color: #de6a4c; text-decoration-line: none;">Pasta Frolla</a>, made with baking powder, chilled</li>
<li style="border: 0px; box-sizing: border-box; font-family: sofia-pro; line-height: 20px; margin: 0px 0px 20px; padding: 0px; vertical-align: baseline;">Unbleached all-purpose flour, as needed</li>
<li style="border: 0px; box-sizing: border-box; font-family: sofia-pro; line-height: 20px; margin: 0px 0px 20px; padding: 0px; vertical-align: baseline;">Confectioners’ sugar (optional), for dusting</li>
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Nutritional Information</h2>
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Preparation</h2>
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Make the filling</h3>
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<li style="border: 0px; box-sizing: border-box; font-size: 18px; margin: 0px 0px 20px; padding: 0px; vertical-align: baseline;">Put the strawberries, sugar, and lemon zest and juice in a medium heavy-duty saucepan, and stir to combine. Cook over low heat to dissolve the sugar, about 10 minutes. Use a potato masher to break up the strawberries a bit. Raise the heat to medium high, and bring to a boil. Reduce the heat and simmer, stirring often, until the mixture has thickened to jam consistency, 15 to 17 minutes. You should be able to drag a path through the bottom of the saucepan with a silicone spatula or wooden spoon. Scrape the jam into a heatproof bowl, and let cool completely. Remove and discard the lemon zest. (The jam can be stored in an airtight container in the refrigerator for up to 2 weeks.)</li>
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Assemble and bake the crostata</h3>
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<li style="border: 0px; box-sizing: border-box; font-size: 18px; margin: 0px 0px 20px; padding: 0px; vertical-align: baseline;">Position a rack in the center of the oven, put a large rimmed baking sheet on the rack, and heat the oven to 350°F. Remove the pasta frolla from the refrigerator and let it rest at room temperature for 30 minutes to soften slightly. Have ready a 9-inch fluted tart pan with a removable bottom.</li>
<li style="border: 0px; box-sizing: border-box; font-size: 18px; margin: 0px 0px 20px; padding: 0px; vertical-align: baseline;">Lightly dust a work surface and rolling pin with flour. Roll the larger disk of pasta frolla into a 12-inch circle, lifting and turning the dough as you roll to prevent sticking and create an even round. Gently wrap the dough around the rolling pin and unroll it over the tart pan. Gently fit the dough into the pan without stretching it. Use the palm of your hand or the rolling pin to trim off the excess. Refrigerate while you roll out the second piece of dough.</li>
<li style="border: 0px; box-sizing: border-box; font-size: 18px; margin: 0px 0px 20px; padding: 0px; vertical-align: baseline;">Roll the smaller piece into a 10-inch circle and use a fluted pastry wheel to cut it into strips from 1/2 inch to 1 inch wide. (For a more traditional look, divide the disk into 10 pieces, and with your hands, roll each piece into a 10-inch rope.)</li>
<li style="border: 0px; box-sizing: border-box; font-size: 18px; margin: 0px 0px 20px; padding: 0px; vertical-align: baseline;">Remove the crostata base from the refrigerator and spoon the jam into it, spreading it evenly. Position the strips of pastry on top of the jam in a crisscross lattice pattern. You can weave the strips if you like, but the dough is fragile and tends to<br style="box-sizing: border-box;" />tear so it’s not necessary (nor is it traditional). Press the edges of the strips into the edge of the tart shell to secure, and trim off the excess.</li>
<li style="border: 0px; box-sizing: border-box; font-size: 18px; margin: 0px 0px 20px; padding: 0px; vertical-align: baseline;">Set the crostata on the heated baking sheet and bake until the crust is golden-brown, 25 to 30 minutes. Transfer from the<br style="box-sizing: border-box;" />baking sheet to a rack to cool completely. Remove the ring and use a large, wide-angled spatula to transfer the crostata from the<br style="box-sizing: border-box;" />metal tart base to a serving plate. Dust with confectioners’ sugar, if using, and serve.</li>
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Cookhttp://www.blogger.com/profile/12415106172597738727noreply@blogger.comtag:blogger.com,1999:blog-2523456534186390948.post-64186700599175794202020-03-26T00:30:00.004-07:002023-11-05T18:59:14.276-08:00Turkey and Stuffing<h2>
I generally follow the rule of 12 to 15 minutes per pound if the bird has stuffing in the cavity. A little less if no stuffing is involved. My recipe below makes enough stuffing for a 16 to 20-pound bird</h2>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUlSG0xBOilprCEeGvj30TYGPgxvXUjlOyfDfoiq8p27OKFXp-XEsuYgSiKiWCeHNXhXBrCbZLIH0F3U1QuaFPnyree_rUhWXBSyayzUgJaSDD6JCmZNn2bEvxziKLEOaClQgdCeNmT2Nc/s1600/01.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="450" data-original-width="800" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUlSG0xBOilprCEeGvj30TYGPgxvXUjlOyfDfoiq8p27OKFXp-XEsuYgSiKiWCeHNXhXBrCbZLIH0F3U1QuaFPnyree_rUhWXBSyayzUgJaSDD6JCmZNn2bEvxziKLEOaClQgdCeNmT2Nc/s640/01.jpg" width="640" /></a></div>
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<h2>
Ingredients</h2>
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<h3>
The Bird: </h3>
<ul>
<li>One 14- to 16-pound turkey, innards removed and reserved , neck reserved for gravy</li>
<li>1/2 stick unsalted butter, melted</li>
<li>Kosher salt and freshly ground black pepper</li>
<li>6 stalks celery, washed and sliced into 1-inch pieces</li>
<li>2 large onions, peeled, halved, and sliced</li>
<li>1 head garlic</li>
<li>2 sprigs fresh sage, stemmed and coarsely chopped</li>
<li>4 bay leaves</li>
<li>2 teaspoons dried rosemary</li>
</ul>
<h3>
The Gravy:</h3>
<ul>
<li>7 cups low-sodium chicken stock</li>
<li>Salt and freshly ground black pepper</li>
<li>1 tablespoon Dijon mustard</li>
<li>1/2 cup dry marsala, or sherry</li>
<li>2 tablespoons all-purpose flour</li>
</ul>
<h3>
The Stuffing:</h3>
<ul>
<li>1 stick unsalted butter, divided</li>
<li>1 pound loose pork sausage, broken into small pieces</li>
<li>6 cups 1-inch cubed sourdough bread, crusts and all</li>
</ul>
Cookhttp://www.blogger.com/profile/12415106172597738727noreply@blogger.comtag:blogger.com,1999:blog-2523456534186390948.post-11243446690099540682019-12-11T00:24:00.003-08:002023-11-05T18:59:14.214-08:00Invite Chef John's Best Bites to Your Holiday Party<h3 style="background-color: white; box-sizing: border-box; color: rgba(0, 0, 0, 0.95); font-family: "Source Sans Pro", Times, serif; font-size: 18px; line-height: 28px; text-align: left;">
<span style="color: #595959;"><span style="box-shadow: rgba(0, 0, 0, 0.65) 0px -1px 0px inset; box-sizing: border-box; letter-spacing: 0px; padding-bottom: 2px; padding-top: 2px; transition-duration: 0.1s; transition-property: all; transition-timing-function: ease-in-out;">WIN fun prizes daily in our Countdown to Christmas Sweepstakes!</span></span></h3>
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This Christmas, throw a holiday party that features nothing but top-rated <span style="color: #595959;"><span style="box-shadow: rgba(0, 0, 0, 0.65) 0px -1px 0px inset; box-sizing: border-box; letter-spacing: 0px; padding-bottom: 2px; padding-top: 2px; transition-duration: 0.1s; transition-property: all; transition-timing-function: ease-in-out;">appetizers and snacks</span></span> from Chef John, YouTube's most popular chef -- it's the next best thing to having Chef John cater your big bash. One look at this amazing array, and <em style="box-sizing: border-box;">you'll want to make every single recipe</em>. But hold up. Save a little something for your New Year's party!</div>
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1. Classic Dips and Spreads</h3>
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<strong style="box-sizing: border-box;"><span style="color: #595959;"><span style="box-shadow: rgba(0, 0, 0, 0.65) 0px -1px 0px inset; box-sizing: border-box; font-weight: 400; letter-spacing: 0px; padding-bottom: 2px; padding-top: 2px; transition-duration: 0.1s; transition-property: all; transition-timing-function: ease-in-out;">Pine Cone Cheese Ball</span></span></strong></div>
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"Any cheese ball is a welcome addition to a holiday party spread," says<span style="color: #595959;"><span style="box-shadow: rgba(0, 0, 0, 0.65) 0px -1px 0px inset; box-sizing: border-box; letter-spacing: 0px; padding-bottom: 2px; padding-top: 2px; transition-duration: 0.1s; transition-property: all; transition-timing-function: ease-in-out;"> Chef John</span></span>. "But when it looks like a pine cone, you're talking about a real showstopper." See how it's done:</div>
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<strong style="box-sizing: border-box;"><span style="color: #595959;"><span style="box-shadow: rgba(0, 0, 0, 0.65) 0px -1px 0px inset; box-sizing: border-box; font-weight: 400; letter-spacing: 0px; padding-bottom: 2px; padding-top: 2px; transition-duration: 0.1s; transition-property: all; transition-timing-function: ease-in-out;">Crispy Rosemary Sea Salt Flatbread Crackers</span></span></strong></div>
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Here's the perfect companion for your cheese ball. "Making your own 'fancy' crackers at home is a fairly basic operation," says Chef John. "And not only will they be less expensive than store-bought, but you can customize them any way you want." One caveat: "Please pay attention to your baking time."</div>
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Crispy Rosemary Sea Salt Flatbread Crackers | Photo by Chef John</div>
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<strong style="box-sizing: border-box;"><span style="color: #595959;"><span style="box-shadow: rgba(0, 0, 0, 0.65) 0px -1px 0px inset; box-sizing: border-box; font-weight: 400; letter-spacing: 0px; padding-bottom: 2px; padding-top: 2px; transition-duration: 0.1s; transition-property: all; transition-timing-function: ease-in-out;">Baked Crab and Artichoke Dip</span></span></strong></div>
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A great party snack! Cream cheese, sour cream, and mayonnaise form the delicious base, along with Cheddar, herbs, and seasonings. The best part of baking the dip in a bread bowl? You can eat the bowl! The second best part? No serving dish to clean! Serve it hot with crackers.</div>
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<img alt="Baked Crab and Artichoke Dip" src="https://imagesvc.meredithcorp.io/v3/mm/image?url=https%3A%2F%2Fstatic.onecms.io%2Fwp-content%2Fuploads%2Fsites%2F43%2F2016%2F12%2F1866265_-Baked-Crab-and-Artichoke-Dip-Photo-by-stacy-1.jpg&q=85" style="border: 0px; box-sizing: border-box; display: block; height: auto; margin: 0px auto; max-width: 100%; width: auto;" title="Baked Crab and Artichoke Dip" /><span class="icon icon-pinterest-circle-solid social-icon pinterest-transparent" data-social-service="pinterest" style="align-items: center; background: rgba(0, 0, 0, 0.3); border: none; bottom: auto; box-sizing: border-box; display: block; height: 44px; justify-content: center; line-height: 0; margin: 0px; opacity: 1; pointer-events: all; position: absolute; right: 0px; top: 0px; width: 44px; z-index: 200;"><svg aria-hidden="true" height="32" role="img" tabindex="-1" viewbox="0 0 32 32" width="32" xmlns="http://www.w3.org/2000/svg"><g fill-rule="evenodd" fill="none"></g></svg><span style="color: #feaa26;"><span style="box-sizing: border-box; cursor: pointer; display: block;"><path d="M32 16c0 8.837-7.163 16-16 16S0 24.837 0 16 7.163 0 16 0s16 7.163 16 16" fill="#E54A59"></path><path d="M15.164 18.532c-.011.039-.022.072-.03.106-.503 1.97-.56 2.408-1.076 3.322-.246.436-.524.847-.832 1.242-.034.044-.067.102-.136.088-.076-.016-.082-.084-.09-.145-.083-.599-.128-1.2-.108-1.803.026-.788.123-1.058 1.139-5.327a.295.295 0 0 0-.024-.178c-.244-.656-.291-1.32-.079-1.995.459-1.456 2.11-1.567 2.398-.366.178.743-.292 1.716-.653 3.152-.299 1.186 1.097 2.03 2.29 1.163 1.1-.798 1.527-2.71 1.446-4.067-.16-2.703-3.125-3.287-5.005-2.417-2.157.997-2.647 3.67-1.673 4.891.123.156.219.25.177.408-.062.245-.117.49-.185.734-.05.182-.202.247-.385.173a2.212 2.212 0 0 1-.9-.675c-.827-1.024-1.064-3.049.03-4.763 1.21-1.9 3.463-2.668 5.52-2.435 2.457.28 4.01 1.958 4.3 3.863.133.867.038 3.006-1.18 4.518-1.402 1.737-3.672 1.852-4.72.786-.08-.082-.145-.178-.224-.275" fill="#FFF"></path></span></span></span><button aria-label="Make image larger" class="icon icon-image-zoom" data-alt="Baked Crab and Artichoke Dip" data-caption="Baked Crab and Artichoke Dip | Photo by stacy" data-credit="" data-headline="" data-image="https://imagesvc.meredithcorp.io/v3/mm/image?url=https://static.onecms.io/wp-content/uploads/sites/43/2016/12/1866265_-Baked-Crab-and-Artichoke-Dip-Photo-by-stacy-1.jpg" data-title="Baked Crab and Artichoke Dip" data-tracking-do-not-track="1" style="align-items: center; background: rgb(255, 255, 255); border-color: initial; border-style: none; border-width: initial; bottom: 0px; cursor: pointer; display: flex; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; height: 37px; justify-content: center; left: 0px; line-height: 0; margin: 0px; opacity: 1; overflow: visible; pointer-events: all; position: absolute; right: 8px; width: 37px; z-index: 100;"><svg aria-hidden="true" height="24" role="img" tabindex="-1" version="1.1" viewbox="0 0 24 24" width="24" xmlns="http://www.w3.org/2000/svg"><path d="M2.667 21.333h8v2.667h-10.667v-10.667h2.667v8zM21.333 0h2.667v10.667h-2.667v-8h-8v-2.667h8z"></path></svg></button></div>
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Baked Crab and Artichoke Dip | Photo by stacy</div>
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<strong style="box-sizing: border-box;"><span style="color: #595959;"><span style="box-shadow: rgba(0, 0, 0, 0.65) 0px -1px 0px inset; box-sizing: border-box; font-weight: 400; letter-spacing: 0px; padding-bottom: 2px; padding-top: 2px; transition-duration: 0.1s; transition-property: all; transition-timing-function: ease-in-out;">Chef John's Green Hummus</span></span></strong></div>
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Simply toss a handful of ingredients into a blender and seconds later you're done! "This simple, basil-spiked 'green' hummus is a great twist on everyone's favorite spread."</div>
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<strong style="box-sizing: border-box;"><span style="color: #595959;"><span style="box-shadow: rgba(0, 0, 0, 0.65) 0px -1px 0px inset; box-sizing: border-box; font-weight: 400; letter-spacing: 0px; padding-bottom: 2px; padding-top: 2px; transition-duration: 0.1s; transition-property: all; transition-timing-function: ease-in-out;">Chef John's Cheese Sticks</span></span></strong></div>
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"These super-simple breadsticks are easy, cheesy, and there's no dough to make because we're going to use frozen puff pastry for this," says Chef John. "They're very cool for entertaining."</div>
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<div class="component lazy-image lazy-image-udf aspect_1x1 cache-only rendered image-loaded" data-alt="Cheese Sticks" data-crop-percentage="100" data-high-density="false" data-main-recipe="" data-orientation="default" data-original-height="465" data-original-width="650" data-shop-image="false" data-src="https://static.onecms.io/wp-content/uploads/sites/43/2016/12/2465789_-Cheese-Sticks-Photo-by-Allrecipes-1.jpg" data-title="Cheese Sticks" data-tracking-zone="image" data-use-imagesvc-to-cache="true" style="box-sizing: border-box; caption-side: bottom; margin: auto auto 0px; max-width: 640px; min-height: auto; position: relative;">
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<img alt="Cheese Sticks" src="https://imagesvc.meredithcorp.io/v3/mm/image?url=https%3A%2F%2Fstatic.onecms.io%2Fwp-content%2Fuploads%2Fsites%2F43%2F2016%2F12%2F2465789_-Cheese-Sticks-Photo-by-Allrecipes-1.jpg&q=85" style="border: 0px; box-sizing: border-box; display: block; height: auto; margin: 0px auto; max-width: 100%; width: auto;" title="Cheese Sticks" /><span class="icon icon-pinterest-circle-solid social-icon pinterest-transparent" data-social-service="pinterest" style="align-items: center; background: rgba(0, 0, 0, 0.3); border: none; bottom: auto; box-sizing: border-box; display: block; height: 44px; justify-content: center; line-height: 0; margin: 0px; opacity: 1; pointer-events: all; position: absolute; right: 0px; top: 0px; width: 44px; z-index: 200;"><svg aria-hidden="true" height="32" role="img" tabindex="-1" viewbox="0 0 32 32" width="32" xmlns="http://www.w3.org/2000/svg"><g fill-rule="evenodd" fill="none"></g></svg><span style="color: #feaa26;"><span style="box-sizing: border-box; cursor: pointer; display: block;"><path d="M32 16c0 8.837-7.163 16-16 16S0 24.837 0 16 7.163 0 16 0s16 7.163 16 16" fill="#E54A59"></path><path d="M15.164 18.532c-.011.039-.022.072-.03.106-.503 1.97-.56 2.408-1.076 3.322-.246.436-.524.847-.832 1.242-.034.044-.067.102-.136.088-.076-.016-.082-.084-.09-.145-.083-.599-.128-1.2-.108-1.803.026-.788.123-1.058 1.139-5.327a.295.295 0 0 0-.024-.178c-.244-.656-.291-1.32-.079-1.995.459-1.456 2.11-1.567 2.398-.366.178.743-.292 1.716-.653 3.152-.299 1.186 1.097 2.03 2.29 1.163 1.1-.798 1.527-2.71 1.446-4.067-.16-2.703-3.125-3.287-5.005-2.417-2.157.997-2.647 3.67-1.673 4.891.123.156.219.25.177.408-.062.245-.117.49-.185.734-.05.182-.202.247-.385.173a2.212 2.212 0 0 1-.9-.675c-.827-1.024-1.064-3.049.03-4.763 1.21-1.9 3.463-2.668 5.52-2.435 2.457.28 4.01 1.958 4.3 3.863.133.867.038 3.006-1.18 4.518-1.402 1.737-3.672 1.852-4.72.786-.08-.082-.145-.178-.224-.275" fill="#FFF"></path></span></span></span><button aria-label="Make image larger" class="icon icon-image-zoom" data-alt="Cheese Sticks" data-caption="Cheese Sticks | Photo by Allrecipes" data-credit="" data-headline="" data-image="https://imagesvc.meredithcorp.io/v3/mm/image?url=https://static.onecms.io/wp-content/uploads/sites/43/2016/12/2465789_-Cheese-Sticks-Photo-by-Allrecipes-1.jpg" data-title="Cheese Sticks" data-tracking-do-not-track="1" style="align-items: center; background: rgb(255, 255, 255); border-color: initial; border-style: none; border-width: initial; bottom: 0px; cursor: pointer; display: flex; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; height: 37px; justify-content: center; left: 0px; line-height: 0; margin: 0px; opacity: 1; overflow: visible; pointer-events: all; position: absolute; right: 8px; width: 37px; z-index: 100;"><svg aria-hidden="true" height="24" role="img" tabindex="-1" version="1.1" viewbox="0 0 24 24" width="24" xmlns="http://www.w3.org/2000/svg"><path d="M2.667 21.333h8v2.667h-10.667v-10.667h2.667v8zM21.333 0h2.667v10.667h-2.667v-8h-8v-2.667h8z"></path></svg></button></div>
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Cheese Sticks | Photo by Allrecipes</div>
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2. Crackers, Toasts, and Party Nuts</h3>
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<strong style="box-sizing: border-box;"><span style="color: #595959;"><span style="box-shadow: rgba(0, 0, 0, 0.65) 0px -1px 0px inset; box-sizing: border-box; font-weight: 400; letter-spacing: 0px; padding-bottom: 2px; padding-top: 2px; transition-duration: 0.1s; transition-property: all; transition-timing-function: ease-in-out;">Chef John's Shrimp Toast</span></span></strong></div>
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"While virtually unknown compared to most other popular fried party snacks, these shrimp toasts are easy to make and every bit as delicious, and addictive, as those Buffalo wings or jalapeño poppers."</div>
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<div class="component lazy-image lazy-image-udf aspect_1x1 cache-only rendered image-loaded" data-alt="Shrimp Toast" data-crop-percentage="100" data-high-density="false" data-main-recipe="" data-orientation="default" data-original-height="465" data-original-width="650" data-shop-image="false" data-src="https://static.onecms.io/wp-content/uploads/sites/43/2016/08/3345838_-Shrimp-Toast-Photo-by-Chef-John.jpg" data-title="Shrimp Toast" data-tracking-zone="image" data-use-imagesvc-to-cache="true" style="box-sizing: border-box; caption-side: bottom; margin: auto auto 0px; max-width: 640px; min-height: auto; position: relative;">
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<img alt="Shrimp Toast" src="https://imagesvc.meredithcorp.io/v3/mm/image?url=https%3A%2F%2Fstatic.onecms.io%2Fwp-content%2Fuploads%2Fsites%2F43%2F2016%2F08%2F3345838_-Shrimp-Toast-Photo-by-Chef-John.jpg&q=85" style="border: 0px; box-sizing: border-box; display: block; height: auto; margin: 0px auto; max-width: 100%; width: auto;" title="Shrimp Toast" /><span class="icon icon-pinterest-circle-solid social-icon pinterest-transparent" data-social-service="pinterest" style="align-items: center; background: rgba(0, 0, 0, 0.3); border: none; bottom: auto; box-sizing: border-box; display: block; height: 44px; justify-content: center; line-height: 0; margin: 0px; opacity: 1; pointer-events: all; position: absolute; right: 0px; top: 0px; width: 44px; z-index: 200;"><svg aria-hidden="true" height="32" role="img" tabindex="-1" viewbox="0 0 32 32" width="32" xmlns="http://www.w3.org/2000/svg"><g fill-rule="evenodd" fill="none"></g></svg><span style="color: #feaa26;"><span style="box-sizing: border-box; cursor: pointer; display: block;"><path d="M32 16c0 8.837-7.163 16-16 16S0 24.837 0 16 7.163 0 16 0s16 7.163 16 16" fill="#E54A59"></path><path d="M15.164 18.532c-.011.039-.022.072-.03.106-.503 1.97-.56 2.408-1.076 3.322-.246.436-.524.847-.832 1.242-.034.044-.067.102-.136.088-.076-.016-.082-.084-.09-.145-.083-.599-.128-1.2-.108-1.803.026-.788.123-1.058 1.139-5.327a.295.295 0 0 0-.024-.178c-.244-.656-.291-1.32-.079-1.995.459-1.456 2.11-1.567 2.398-.366.178.743-.292 1.716-.653 3.152-.299 1.186 1.097 2.03 2.29 1.163 1.1-.798 1.527-2.71 1.446-4.067-.16-2.703-3.125-3.287-5.005-2.417-2.157.997-2.647 3.67-1.673 4.891.123.156.219.25.177.408-.062.245-.117.49-.185.734-.05.182-.202.247-.385.173a2.212 2.212 0 0 1-.9-.675c-.827-1.024-1.064-3.049.03-4.763 1.21-1.9 3.463-2.668 5.52-2.435 2.457.28 4.01 1.958 4.3 3.863.133.867.038 3.006-1.18 4.518-1.402 1.737-3.672 1.852-4.72.786-.08-.082-.145-.178-.224-.275" fill="#FFF"></path></span></span></span><button aria-label="Make image larger" class="icon icon-image-zoom" data-alt="Shrimp Toast" data-caption="Shrimp Toast | Photo by Chef John" data-credit="" data-headline="" data-image="https://imagesvc.meredithcorp.io/v3/mm/image?url=https://static.onecms.io/wp-content/uploads/sites/43/2016/08/3345838_-Shrimp-Toast-Photo-by-Chef-John.jpg" data-title="Shrimp Toast" data-tracking-do-not-track="1" style="align-items: center; background: rgb(255, 255, 255); border-color: initial; border-style: none; border-width: initial; bottom: 0px; cursor: pointer; display: flex; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; height: 37px; justify-content: center; left: 0px; line-height: 0; margin: 0px; opacity: 1; overflow: visible; pointer-events: all; position: absolute; right: 8px; width: 37px; z-index: 100;"><svg aria-hidden="true" height="24" role="img" tabindex="-1" version="1.1" viewbox="0 0 24 24" width="24" xmlns="http://www.w3.org/2000/svg"><path d="M2.667 21.333h8v2.667h-10.667v-10.667h2.667v8zM21.333 0h2.667v10.667h-2.667v-8h-8v-2.667h8z"></path></svg></button></div>
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Shrimp Toast | Photo by Chef John</div>
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<strong style="box-sizing: border-box;"><span style="color: #595959;"><span style="box-shadow: rgba(0, 0, 0, 0.65) 0px -1px 0px inset; box-sizing: border-box; font-weight: 400; letter-spacing: 0px; padding-bottom: 2px; padding-top: 2px; transition-duration: 0.1s; transition-property: all; transition-timing-function: ease-in-out;">Mini Philly Cheesesteaks</span></span></strong></div>
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These mini Philly cheesesteaks are made with all the classic cheese steak ingredients, only in open-face form -- chopped up, spooned onto slices of baguette, and baked until beautiful.</div>
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<div class="component lazy-image lazy-image-udf aspect_1x1 cache-only rendered image-loaded" data-alt="Mini Philly Cheesesteaks" data-crop-percentage="100" data-high-density="false" data-main-recipe="" data-orientation="default" data-original-height="465" data-original-width="650" data-shop-image="false" data-src="https://static.onecms.io/wp-content/uploads/sites/43/2019/06/2805818_Mini-Philly-Cheesesteaks_241000_Photo-by-Chef-John-1.jpg" data-title="Mini Philly Cheesesteaks" data-tracking-zone="image" data-use-imagesvc-to-cache="true" style="box-sizing: border-box; caption-side: bottom; margin: auto auto 0px; max-width: 640px; min-height: auto; position: relative;">
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<img alt="Mini Philly Cheesesteaks" src="https://imagesvc.meredithcorp.io/v3/mm/image?url=https%3A%2F%2Fstatic.onecms.io%2Fwp-content%2Fuploads%2Fsites%2F43%2F2019%2F06%2F2805818_Mini-Philly-Cheesesteaks_241000_Photo-by-Chef-John-1.jpg&q=85" style="border: 0px; box-sizing: border-box; display: block; height: auto; margin: 0px auto; max-width: 100%; width: auto;" title="Mini Philly Cheesesteaks" /><span class="icon icon-pinterest-circle-solid social-icon pinterest-transparent" data-social-service="pinterest" style="align-items: center; background: rgba(0, 0, 0, 0.3); border: none; bottom: auto; box-sizing: border-box; display: block; height: 44px; justify-content: center; line-height: 0; margin: 0px; opacity: 1; pointer-events: all; position: absolute; right: 0px; top: 0px; width: 44px; z-index: 200;"><svg aria-hidden="true" height="32" role="img" tabindex="-1" viewbox="0 0 32 32" width="32" xmlns="http://www.w3.org/2000/svg"><g fill-rule="evenodd" fill="none"></g></svg><span style="color: #feaa26;"><span style="box-sizing: border-box; cursor: pointer; display: block;"><path d="M32 16c0 8.837-7.163 16-16 16S0 24.837 0 16 7.163 0 16 0s16 7.163 16 16" fill="#E54A59"></path><path d="M15.164 18.532c-.011.039-.022.072-.03.106-.503 1.97-.56 2.408-1.076 3.322-.246.436-.524.847-.832 1.242-.034.044-.067.102-.136.088-.076-.016-.082-.084-.09-.145-.083-.599-.128-1.2-.108-1.803.026-.788.123-1.058 1.139-5.327a.295.295 0 0 0-.024-.178c-.244-.656-.291-1.32-.079-1.995.459-1.456 2.11-1.567 2.398-.366.178.743-.292 1.716-.653 3.152-.299 1.186 1.097 2.03 2.29 1.163 1.1-.798 1.527-2.71 1.446-4.067-.16-2.703-3.125-3.287-5.005-2.417-2.157.997-2.647 3.67-1.673 4.891.123.156.219.25.177.408-.062.245-.117.49-.185.734-.05.182-.202.247-.385.173a2.212 2.212 0 0 1-.9-.675c-.827-1.024-1.064-3.049.03-4.763 1.21-1.9 3.463-2.668 5.52-2.435 2.457.28 4.01 1.958 4.3 3.863.133.867.038 3.006-1.18 4.518-1.402 1.737-3.672 1.852-4.72.786-.08-.082-.145-.178-.224-.275" fill="#FFF"></path></span></span></span><button aria-label="Make image larger" class="icon icon-image-zoom" data-alt="Mini Philly Cheesesteaks" data-caption="Mini Philly Cheesesteaks | Photo by Chef John" data-credit="" data-headline="" data-image="https://imagesvc.meredithcorp.io/v3/mm/image?url=https://static.onecms.io/wp-content/uploads/sites/43/2019/06/2805818_Mini-Philly-Cheesesteaks_241000_Photo-by-Chef-John-1.jpg" data-title="Mini Philly Cheesesteaks" data-tracking-do-not-track="1" style="align-items: center; background: rgb(255, 255, 255); border-color: initial; border-style: none; border-width: initial; bottom: 0px; cursor: pointer; display: flex; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; height: 37px; justify-content: center; left: 0px; line-height: 0; margin: 0px; opacity: 1; overflow: visible; pointer-events: all; position: absolute; right: 8px; width: 37px; z-index: 100;"><svg aria-hidden="true" height="24" role="img" tabindex="-1" version="1.1" viewbox="0 0 24 24" width="24" xmlns="http://www.w3.org/2000/svg"><path d="M2.667 21.333h8v2.667h-10.667v-10.667h2.667v8zM21.333 0h2.667v10.667h-2.667v-8h-8v-2.667h8z"></path></svg></button></div>
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Mini Philly Cheesesteaks | Photo by Chef John</div>
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<strong style="box-sizing: border-box;"><span style="color: #595959;"><span style="box-shadow: rgba(0, 0, 0, 0.65) 0px -1px 0px inset; box-sizing: border-box; font-weight: 400; letter-spacing: 0px; padding-bottom: 2px; padding-top: 2px; transition-duration: 0.1s; transition-property: all; transition-timing-function: ease-in-out;">Sweet, Salty, Spicy Party Nuts</span></span></strong></div>
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The world's best party snack! And so simple to make. Chef John chooses walnuts, pecans, cashews, and almonds for his nut mix, spicing them up with cayenne pepper, cumin, salt, and freshly ground black pepper. "I find this technique much easier than the stovetop pan method," says Chef John. "You'll get beautiful, perfectly frosted nuts that are roasted evenly, with no bitter burned spots."</div>
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3. Poppers, Puffs, Cakes and Croquettes</h3>
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<strong style="box-sizing: border-box;"><span style="color: #595959;"><span style="box-shadow: rgba(0, 0, 0, 0.65) 0px -1px 0px inset; box-sizing: border-box; font-weight: 400; letter-spacing: 0px; padding-bottom: 2px; padding-top: 2px; transition-duration: 0.1s; transition-property: all; transition-timing-function: ease-in-out;">Bacon Jalapeno Popper Puffs</span></span></strong></div>
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"You'll love these shockingly light puffs," says Chef John. "All the same familiar flavors are there, especially when served with the easy cream cheese dip, and the prep is much easier."</div>
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<img alt="Bacon Jalapeno Popper Puffs" src="https://imagesvc.meredithcorp.io/v3/mm/image?url=https%3A%2F%2Fstatic.onecms.io%2Fwp-content%2Fuploads%2Fsites%2F43%2F2019%2F05%2F3345433_-Bacon-Jalapeno-Popper-Puffs-Photo-by-Chef-John-1.jpg&q=85" style="border: 0px; box-sizing: border-box; display: block; height: auto; margin: 0px auto; max-width: 100%; width: auto;" title="Bacon Jalapeno Popper Puffs" /><span class="icon icon-pinterest-circle-solid social-icon pinterest-transparent" data-social-service="pinterest" style="align-items: center; background: rgba(0, 0, 0, 0.3); border: none; bottom: auto; box-sizing: border-box; display: block; height: 44px; justify-content: center; line-height: 0; margin: 0px; opacity: 1; pointer-events: all; position: absolute; right: 0px; top: 0px; width: 44px; z-index: 200;"><svg aria-hidden="true" height="32" role="img" tabindex="-1" viewbox="0 0 32 32" width="32" xmlns="http://www.w3.org/2000/svg"><g fill-rule="evenodd" fill="none"></g></svg><span style="color: #feaa26;"><span style="box-sizing: border-box; cursor: pointer; display: block;"><path d="M32 16c0 8.837-7.163 16-16 16S0 24.837 0 16 7.163 0 16 0s16 7.163 16 16" fill="#E54A59"></path><path d="M15.164 18.532c-.011.039-.022.072-.03.106-.503 1.97-.56 2.408-1.076 3.322-.246.436-.524.847-.832 1.242-.034.044-.067.102-.136.088-.076-.016-.082-.084-.09-.145-.083-.599-.128-1.2-.108-1.803.026-.788.123-1.058 1.139-5.327a.295.295 0 0 0-.024-.178c-.244-.656-.291-1.32-.079-1.995.459-1.456 2.11-1.567 2.398-.366.178.743-.292 1.716-.653 3.152-.299 1.186 1.097 2.03 2.29 1.163 1.1-.798 1.527-2.71 1.446-4.067-.16-2.703-3.125-3.287-5.005-2.417-2.157.997-2.647 3.67-1.673 4.891.123.156.219.25.177.408-.062.245-.117.49-.185.734-.05.182-.202.247-.385.173a2.212 2.212 0 0 1-.9-.675c-.827-1.024-1.064-3.049.03-4.763 1.21-1.9 3.463-2.668 5.52-2.435 2.457.28 4.01 1.958 4.3 3.863.133.867.038 3.006-1.18 4.518-1.402 1.737-3.672 1.852-4.72.786-.08-.082-.145-.178-.224-.275" fill="#FFF"></path></span></span></span><button aria-label="Make image larger" class="icon icon-image-zoom" data-alt="Bacon Jalapeno Popper Puffs" data-caption="Bacon Jalapeno Popper Puffs | Photo by Chef John" data-credit="" data-headline="" data-image="https://imagesvc.meredithcorp.io/v3/mm/image?url=https://static.onecms.io/wp-content/uploads/sites/43/2019/05/3345433_-Bacon-Jalapeno-Popper-Puffs-Photo-by-Chef-John-1.jpg" data-title="Bacon Jalapeno Popper Puffs" data-tracking-do-not-track="1" style="align-items: center; background: rgb(255, 255, 255); border-color: initial; border-style: none; border-width: initial; bottom: 0px; cursor: pointer; display: flex; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; height: 37px; justify-content: center; left: 0px; line-height: 0; margin: 0px; opacity: 1; overflow: visible; pointer-events: all; position: absolute; right: 8px; width: 37px; z-index: 100;"><svg aria-hidden="true" height="24" role="img" tabindex="-1" version="1.1" viewbox="0 0 24 24" width="24" xmlns="http://www.w3.org/2000/svg"><path d="M2.667 21.333h8v2.667h-10.667v-10.667h2.667v8zM21.333 0h2.667v10.667h-2.667v-8h-8v-2.667h8z"></path></svg></button></div>
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Bacon Jalapeno Popper Puffs | Photo by Chef John</div>
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<strong style="box-sizing: border-box;"><span style="color: #595959;"><span style="box-shadow: rgba(0, 0, 0, 0.65) 0px -1px 0px inset; box-sizing: border-box; font-weight: 400; letter-spacing: 0px; padding-bottom: 2px; padding-top: 2px; transition-duration: 0.1s; transition-property: all; transition-timing-function: ease-in-out;">Sausage-Stuffed Cherry Pepper Poppers</span></span></strong></div>
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An incredible party appetizer: Bite-size cherry peppers (use the jarred kind; they're already seeded and cleaned for you) are stuffed with spicy Italian sausage. Stuff the peppers, bake the peppers; yes, it is that simple. "These things are the best beer food ever," says Chef John. "They're almost too easy to make."</div>
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<strong style="box-sizing: border-box;"><span style="color: #595959;"><span style="box-shadow: rgba(0, 0, 0, 0.65) 0px -1px 0px inset; box-sizing: border-box; font-weight: 400; letter-spacing: 0px; padding-bottom: 2px; padding-top: 2px; transition-duration: 0.1s; transition-property: all; transition-timing-function: ease-in-out;">Italian Rice Croquettes</span></span></strong></div>
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It's Christmas comfort food, Italian-style. Turn rice into delicious Italian croquettes. Roll them in bread crumbs, and pan fry to a crispy, dark brown outside. Then serve them hot, on their own or dipped into tomato sauce or aioli. "It would be a great addition to any party menu," says Chef John.</div>
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<strong style="box-sizing: border-box;"><span style="color: #595959;"><span style="box-shadow: rgba(0, 0, 0, 0.65) 0px -1px 0px inset; box-sizing: border-box; font-weight: 400; letter-spacing: 0px; padding-bottom: 2px; padding-top: 2px; transition-duration: 0.1s; transition-property: all; transition-timing-function: ease-in-out;">Chef John's Crab Rangoon</span></span></strong></div>
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"These crispy crab and cream cheese wontons are one of the most addictive, delicious, and crowd-pleasing appetizers ever created," says Chef John. "That is, if the filling has enough crab in it. I'm using a 1 to 1 ratio of crab to cream cheese." Fry up a bunch, and serve with a quick ketchup-based sweet and sour sauce.</div>
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<div class="component lazy-image lazy-image-udf aspect_1x1 cache-only rendered image-loaded" data-alt="Crab Rangoon" data-crop-percentage="100" data-high-density="false" data-main-recipe="" data-orientation="default" data-original-height="465" data-original-width="650" data-shop-image="false" data-src="https://static.onecms.io/wp-content/uploads/sites/43/2016/12/2712864_Chef-Johns-Crab-Rangoon_245271_Photo-by-Chef-John-1.jpg" data-title="Crab Rangoon" data-tracking-zone="image" data-use-imagesvc-to-cache="true" style="box-sizing: border-box; caption-side: bottom; margin: auto auto 0px; max-width: 640px; min-height: auto; position: relative;">
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<img alt="Crab Rangoon" src="https://imagesvc.meredithcorp.io/v3/mm/image?url=https%3A%2F%2Fstatic.onecms.io%2Fwp-content%2Fuploads%2Fsites%2F43%2F2016%2F12%2F2712864_Chef-Johns-Crab-Rangoon_245271_Photo-by-Chef-John-1.jpg&q=85" style="border: 0px; box-sizing: border-box; display: block; height: auto; margin: 0px auto; max-width: 100%; width: auto;" title="Crab Rangoon" /><span class="icon icon-pinterest-circle-solid social-icon pinterest-transparent" data-social-service="pinterest" style="align-items: center; background: rgba(0, 0, 0, 0.3); border: none; bottom: auto; box-sizing: border-box; display: block; height: 44px; justify-content: center; line-height: 0; margin: 0px; opacity: 1; pointer-events: all; position: absolute; right: 0px; top: 0px; width: 44px; z-index: 200;"><svg aria-hidden="true" height="32" role="img" tabindex="-1" viewbox="0 0 32 32" width="32" xmlns="http://www.w3.org/2000/svg"><g fill-rule="evenodd" fill="none"></g></svg><span style="color: #feaa26;"><span style="box-sizing: border-box; cursor: pointer; display: block;"><path d="M32 16c0 8.837-7.163 16-16 16S0 24.837 0 16 7.163 0 16 0s16 7.163 16 16" fill="#E54A59"></path><path d="M15.164 18.532c-.011.039-.022.072-.03.106-.503 1.97-.56 2.408-1.076 3.322-.246.436-.524.847-.832 1.242-.034.044-.067.102-.136.088-.076-.016-.082-.084-.09-.145-.083-.599-.128-1.2-.108-1.803.026-.788.123-1.058 1.139-5.327a.295.295 0 0 0-.024-.178c-.244-.656-.291-1.32-.079-1.995.459-1.456 2.11-1.567 2.398-.366.178.743-.292 1.716-.653 3.152-.299 1.186 1.097 2.03 2.29 1.163 1.1-.798 1.527-2.71 1.446-4.067-.16-2.703-3.125-3.287-5.005-2.417-2.157.997-2.647 3.67-1.673 4.891.123.156.219.25.177.408-.062.245-.117.49-.185.734-.05.182-.202.247-.385.173a2.212 2.212 0 0 1-.9-.675c-.827-1.024-1.064-3.049.03-4.763 1.21-1.9 3.463-2.668 5.52-2.435 2.457.28 4.01 1.958 4.3 3.863.133.867.038 3.006-1.18 4.518-1.402 1.737-3.672 1.852-4.72.786-.08-.082-.145-.178-.224-.275" fill="#FFF"></path></span></span></span><button aria-label="Make image larger" class="icon icon-image-zoom" data-alt="Crab Rangoon" data-caption="Crab Rangoon | Photo by Chef John" data-credit="" data-headline="" data-image="https://imagesvc.meredithcorp.io/v3/mm/image?url=https://static.onecms.io/wp-content/uploads/sites/43/2016/12/2712864_Chef-Johns-Crab-Rangoon_245271_Photo-by-Chef-John-1.jpg" data-title="Crab Rangoon" data-tracking-do-not-track="1" style="align-items: center; background: rgb(255, 255, 255); border-color: initial; border-style: none; border-width: initial; bottom: 0px; cursor: pointer; display: flex; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; height: 37px; justify-content: center; left: 0px; line-height: 0; margin: 0px; opacity: 1; overflow: visible; pointer-events: all; position: absolute; right: 8px; width: 37px; z-index: 100;"><svg aria-hidden="true" height="24" role="img" tabindex="-1" version="1.1" viewbox="0 0 24 24" width="24" xmlns="http://www.w3.org/2000/svg"><path d="M2.667 21.333h8v2.667h-10.667v-10.667h2.667v8zM21.333 0h2.667v10.667h-2.667v-8h-8v-2.667h8z"></path></svg></button></div>
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Crab Rangoon | Photo by Chef John</div>
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<strong style="box-sizing: border-box;"><span style="color: #595959;"><span style="box-shadow: rgba(0, 0, 0, 0.65) 0px -1px 0px inset; box-sizing: border-box; font-weight: 400; letter-spacing: 0px; padding-bottom: 2px; padding-top: 2px; transition-duration: 0.1s; transition-property: all; transition-timing-function: ease-in-out;">Chef John's Party Cheese Puffs</span></span></strong></div>
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Make twice as many as you think you'll need -- these beautiful cheesy puffs are totally addicting! "And they're as easy to make as they are delicious," says Chef John. "Usually Gruyere cheese is used, but I had some very sharp farmhouse Cheddar cheese in the fridge, so I decided to use that. As long as you are using a very sharp, full-flavored cheese I don't think you can go wrong."</div>
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<strong style="box-sizing: border-box;"><span style="color: #595959;"><span style="box-shadow: rgba(0, 0, 0, 0.65) 0px -1px 0px inset; box-sizing: border-box; font-weight: 400; letter-spacing: 0px; padding-bottom: 2px; padding-top: 2px; transition-duration: 0.1s; transition-property: all; transition-timing-function: ease-in-out;">Chef John's Spicy Shrimp Cakes</span></span></strong></div>
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"If you want to enjoy shrimp cakes in their most pure form, give this recipe a try," says Chef John. "It takes just a few minutes if you use your food processor. These little fried cakes are delicious served with Thai chili sauce."</div>
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<img alt="Spicy Shrimp Cakes" src="https://imagesvc.meredithcorp.io/v3/mm/image?url=https%3A%2F%2Fstatic.onecms.io%2Fwp-content%2Fuploads%2Fsites%2F43%2F2016%2F12%2F3699616_-Spicy-Shrimp-Cakes-Photo-by-Chef-John-1.jpg&q=85" style="border: 0px; box-sizing: border-box; display: block; height: auto; margin: 0px auto; max-width: 100%; width: auto;" title="Spicy Shrimp Cakes" /><span class="icon icon-pinterest-circle-solid social-icon pinterest-transparent" data-social-service="pinterest" style="align-items: center; background: rgba(0, 0, 0, 0.3); border: none; bottom: auto; box-sizing: border-box; display: block; height: 44px; justify-content: center; line-height: 0; margin: 0px; opacity: 1; pointer-events: all; position: absolute; right: 0px; top: 0px; width: 44px; z-index: 200;"><svg aria-hidden="true" height="32" role="img" tabindex="-1" viewbox="0 0 32 32" width="32" xmlns="http://www.w3.org/2000/svg"><g fill-rule="evenodd" fill="none"></g></svg><span style="color: #feaa26;"><span style="box-sizing: border-box; cursor: pointer; display: block;"><path d="M32 16c0 8.837-7.163 16-16 16S0 24.837 0 16 7.163 0 16 0s16 7.163 16 16" fill="#E54A59"></path><path d="M15.164 18.532c-.011.039-.022.072-.03.106-.503 1.97-.56 2.408-1.076 3.322-.246.436-.524.847-.832 1.242-.034.044-.067.102-.136.088-.076-.016-.082-.084-.09-.145-.083-.599-.128-1.2-.108-1.803.026-.788.123-1.058 1.139-5.327a.295.295 0 0 0-.024-.178c-.244-.656-.291-1.32-.079-1.995.459-1.456 2.11-1.567 2.398-.366.178.743-.292 1.716-.653 3.152-.299 1.186 1.097 2.03 2.29 1.163 1.1-.798 1.527-2.71 1.446-4.067-.16-2.703-3.125-3.287-5.005-2.417-2.157.997-2.647 3.67-1.673 4.891.123.156.219.25.177.408-.062.245-.117.49-.185.734-.05.182-.202.247-.385.173a2.212 2.212 0 0 1-.9-.675c-.827-1.024-1.064-3.049.03-4.763 1.21-1.9 3.463-2.668 5.52-2.435 2.457.28 4.01 1.958 4.3 3.863.133.867.038 3.006-1.18 4.518-1.402 1.737-3.672 1.852-4.72.786-.08-.082-.145-.178-.224-.275" fill="#FFF"></path></span></span></span><button aria-label="Make image larger" class="icon icon-image-zoom" data-alt="Spicy Shrimp Cakes" data-caption="Spicy Shrimp Cakes | Photo by Chef John" data-credit="" data-headline="" data-image="https://imagesvc.meredithcorp.io/v3/mm/image?url=https://static.onecms.io/wp-content/uploads/sites/43/2016/12/3699616_-Spicy-Shrimp-Cakes-Photo-by-Chef-John-1.jpg" data-title="Spicy Shrimp Cakes" data-tracking-do-not-track="1" style="align-items: center; background: rgb(255, 255, 255); border-color: initial; border-style: none; border-width: initial; bottom: 0px; cursor: pointer; display: flex; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; height: 37px; justify-content: center; left: 0px; line-height: 0; margin: 0px; opacity: 1; overflow: visible; pointer-events: all; position: absolute; right: 8px; width: 37px; z-index: 100;"><svg aria-hidden="true" height="24" role="img" tabindex="-1" version="1.1" viewbox="0 0 24 24" width="24" xmlns="http://www.w3.org/2000/svg"><path d="M2.667 21.333h8v2.667h-10.667v-10.667h2.667v8zM21.333 0h2.667v10.667h-2.667v-8h-8v-2.667h8z"></path></svg></button></div>
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Spicy Shrimp Cakes | Photo by Chef John</div>
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<strong style="box-sizing: border-box;"><span style="color: #595959;"><span style="box-shadow: rgba(0, 0, 0, 0.65) 0px -1px 0px inset; box-sizing: border-box; font-weight: 400; letter-spacing: 0px; padding-bottom: 2px; padding-top: 2px; transition-duration: 0.1s; transition-property: all; transition-timing-function: ease-in-out;">Boudin Balls</span></span></strong></div>
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"The textural contrast between the crispy outside and moist, savory inside is a wonder to behold," says Chef John. "The taste is just as impressive. Intensely flavorful and satisfying. Serve with remoulade sauce."</div>
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Boudin Meatballs | Photo by Chef John</div>
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<strong style="box-sizing: border-box;"><span style="color: #595959;"><span style="box-shadow: rgba(0, 0, 0, 0.65) 0px -1px 0px inset; box-sizing: border-box; font-weight: 400; letter-spacing: 0px; padding-bottom: 2px; padding-top: 2px; transition-duration: 0.1s; transition-property: all; transition-timing-function: ease-in-out;">Perfect Pot Stickers</span></span></strong></div>
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"Homemade pot stickers are so versatile," says Chef John. "You can fill them with anything you want and as full as you want. And the play between the crispy, crusty bottom, and the tender parts, makes for a truly unique dumpling. These are filled with ground pork, green onions, ginger, and cabbage."</div>
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<img alt="Perfect Pot Stickers" src="https://imagesvc.meredithcorp.io/v3/mm/image?url=https%3A%2F%2Fstatic.onecms.io%2Fwp-content%2Fuploads%2Fsites%2F43%2F2016%2F12%2F4578433_-Perfect-Pot-Stickers-Photo-by-Chef-John.jpg&q=85" style="border: 0px; box-sizing: border-box; display: block; height: auto; margin: 0px auto; max-width: 100%; width: auto;" title="Perfect Pot Stickers" /><span class="icon icon-pinterest-circle-solid social-icon pinterest-transparent" data-social-service="pinterest" style="align-items: center; background: rgba(0, 0, 0, 0.3); border: none; bottom: auto; box-sizing: border-box; display: block; height: 44px; justify-content: center; line-height: 0; margin: 0px; opacity: 1; pointer-events: all; position: absolute; right: 0px; top: 0px; width: 44px; z-index: 200;"><svg aria-hidden="true" height="32" role="img" tabindex="-1" viewbox="0 0 32 32" width="32" xmlns="http://www.w3.org/2000/svg"><g fill-rule="evenodd" fill="none"></g></svg><span style="color: #feaa26;"><span style="box-sizing: border-box; cursor: pointer; display: block;"><path d="M32 16c0 8.837-7.163 16-16 16S0 24.837 0 16 7.163 0 16 0s16 7.163 16 16" fill="#E54A59"></path><path d="M15.164 18.532c-.011.039-.022.072-.03.106-.503 1.97-.56 2.408-1.076 3.322-.246.436-.524.847-.832 1.242-.034.044-.067.102-.136.088-.076-.016-.082-.084-.09-.145-.083-.599-.128-1.2-.108-1.803.026-.788.123-1.058 1.139-5.327a.295.295 0 0 0-.024-.178c-.244-.656-.291-1.32-.079-1.995.459-1.456 2.11-1.567 2.398-.366.178.743-.292 1.716-.653 3.152-.299 1.186 1.097 2.03 2.29 1.163 1.1-.798 1.527-2.71 1.446-4.067-.16-2.703-3.125-3.287-5.005-2.417-2.157.997-2.647 3.67-1.673 4.891.123.156.219.25.177.408-.062.245-.117.49-.185.734-.05.182-.202.247-.385.173a2.212 2.212 0 0 1-.9-.675c-.827-1.024-1.064-3.049.03-4.763 1.21-1.9 3.463-2.668 5.52-2.435 2.457.28 4.01 1.958 4.3 3.863.133.867.038 3.006-1.18 4.518-1.402 1.737-3.672 1.852-4.72.786-.08-.082-.145-.178-.224-.275" fill="#FFF"></path></span></span></span><button aria-label="Make image larger" class="icon icon-image-zoom" data-alt="Perfect Pot Stickers" data-caption="Photo by Chef John" data-credit="" data-headline="" data-image="https://imagesvc.meredithcorp.io/v3/mm/image?url=https://static.onecms.io/wp-content/uploads/sites/43/2016/12/4578433_-Perfect-Pot-Stickers-Photo-by-Chef-John.jpg" data-title="Perfect Pot Stickers" data-tracking-do-not-track="1" style="align-items: center; background: rgb(255, 255, 255); border-color: initial; border-style: none; border-width: initial; bottom: 0px; cursor: pointer; display: flex; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; height: 37px; justify-content: center; left: 0px; line-height: 0; margin: 0px; opacity: 1; overflow: visible; pointer-events: all; position: absolute; right: 8px; width: 37px; z-index: 100;"><svg aria-hidden="true" height="24" role="img" tabindex="-1" version="1.1" viewbox="0 0 24 24" width="24" xmlns="http://www.w3.org/2000/svg"><path d="M2.667 21.333h8v2.667h-10.667v-10.667h2.667v8zM21.333 0h2.667v10.667h-2.667v-8h-8v-2.667h8z"></path></svg></button></div>
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Photo by Chef John</div>
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4. Cheese, Cheese, Cheese!</h3>
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<strong style="box-sizing: border-box;"><span style="color: #595959;"><span style="box-shadow: rgba(0, 0, 0, 0.65) 0px -1px 0px inset; box-sizing: border-box; font-weight: 400; letter-spacing: 0px; padding-bottom: 2px; padding-top: 2px; transition-duration: 0.1s; transition-property: all; transition-timing-function: ease-in-out;">Baked Stuffed Brie with Cranberries & Walnuts</span></span></strong></div>
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This may be the ultimate Christmas party appetizer. Watch the video to see Chef John split the wheel of brie cheese, stuff it with walnuts and cranberries, and wrap it in puff pastry. "One of the most common mistakes people make when serving cheese is not letting it come to room temperature first," says Chef John, "so that all the flavors can be fully realized. This beautiful baked stuffed brie takes that principle to the next level."</div>
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<div class="component lazy-image lazy-image-udf aspect_1x1 cache-only rendered image-loaded" data-alt="Baked Stuffed Brie with Cranberries and Walnuts" data-crop-percentage="100" data-focal-point-x="305" data-focal-point-y="176" data-high-density="false" data-main-recipe="" data-orientation="default" data-original-height="465" data-original-width="650" data-shop-image="false" data-src="https://static.onecms.io/wp-content/uploads/sites/43/2016/12/3081928_-Baked-Stuffed-Brie-with-Cranberries-Walnuts-Photo-by-Chef-John-1.jpg" data-title="Baked Stuffed Brie with Cranberries and Walnuts" data-tracking-zone="image" data-use-imagesvc-to-cache="true" style="box-sizing: border-box; caption-side: bottom; margin: auto auto 0px; max-width: 640px; min-height: auto; position: relative;">
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<img alt="Baked Stuffed Brie with Cranberries and Walnuts" src="https://imagesvc.meredithcorp.io/v3/mm/image?url=https%3A%2F%2Fstatic.onecms.io%2Fwp-content%2Fuploads%2Fsites%2F43%2F2016%2F12%2F3081928_-Baked-Stuffed-Brie-with-Cranberries-Walnuts-Photo-by-Chef-John-1.jpg&q=85" style="border: 0px; box-sizing: border-box; display: block; height: auto; margin: 0px auto; max-width: 100%; width: auto;" title="Baked Stuffed Brie with Cranberries and Walnuts" /><span class="icon icon-pinterest-circle-solid social-icon pinterest-transparent" data-social-service="pinterest" style="align-items: center; background: rgba(0, 0, 0, 0.3); border: none; bottom: auto; box-sizing: border-box; display: block; height: 44px; justify-content: center; line-height: 0; margin: 0px; opacity: 1; pointer-events: all; position: absolute; right: 0px; top: 0px; width: 44px; z-index: 200;"><svg aria-hidden="true" height="32" role="img" tabindex="-1" viewbox="0 0 32 32" width="32" xmlns="http://www.w3.org/2000/svg"><g fill-rule="evenodd" fill="none"></g></svg><span style="color: #feaa26;"><span style="box-sizing: border-box; cursor: pointer; display: block;"><path d="M32 16c0 8.837-7.163 16-16 16S0 24.837 0 16 7.163 0 16 0s16 7.163 16 16" fill="#E54A59"></path><path d="M15.164 18.532c-.011.039-.022.072-.03.106-.503 1.97-.56 2.408-1.076 3.322-.246.436-.524.847-.832 1.242-.034.044-.067.102-.136.088-.076-.016-.082-.084-.09-.145-.083-.599-.128-1.2-.108-1.803.026-.788.123-1.058 1.139-5.327a.295.295 0 0 0-.024-.178c-.244-.656-.291-1.32-.079-1.995.459-1.456 2.11-1.567 2.398-.366.178.743-.292 1.716-.653 3.152-.299 1.186 1.097 2.03 2.29 1.163 1.1-.798 1.527-2.71 1.446-4.067-.16-2.703-3.125-3.287-5.005-2.417-2.157.997-2.647 3.67-1.673 4.891.123.156.219.25.177.408-.062.245-.117.49-.185.734-.05.182-.202.247-.385.173a2.212 2.212 0 0 1-.9-.675c-.827-1.024-1.064-3.049.03-4.763 1.21-1.9 3.463-2.668 5.52-2.435 2.457.28 4.01 1.958 4.3 3.863.133.867.038 3.006-1.18 4.518-1.402 1.737-3.672 1.852-4.72.786-.08-.082-.145-.178-.224-.275" fill="#FFF"></path></span></span></span><button aria-label="Make image larger" class="icon icon-image-zoom" data-alt="Baked Stuffed Brie with Cranberries and Walnuts" data-caption="Baked Stuffed Brie with Cranberries and Walnuts | Photo by Chef John" data-credit="Chef John" data-headline="" data-image="https://imagesvc.meredithcorp.io/v3/mm/image?url=https://static.onecms.io/wp-content/uploads/sites/43/2016/12/3081928_-Baked-Stuffed-Brie-with-Cranberries-Walnuts-Photo-by-Chef-John-1.jpg" data-title="Baked Stuffed Brie with Cranberries and Walnuts" data-tracking-do-not-track="1" style="align-items: center; background: rgb(255, 255, 255); border-color: initial; border-style: none; border-width: initial; bottom: 0px; cursor: pointer; display: flex; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; height: 37px; justify-content: center; left: 0px; line-height: 0; margin: 0px; opacity: 1; overflow: visible; pointer-events: all; position: absolute; right: 8px; width: 37px; z-index: 100;"><svg aria-hidden="true" height="24" role="img" tabindex="-1" version="1.1" viewbox="0 0 24 24" width="24" xmlns="http://www.w3.org/2000/svg"><path d="M2.667 21.333h8v2.667h-10.667v-10.667h2.667v8zM21.333 0h2.667v10.667h-2.667v-8h-8v-2.667h8z"></path></svg></button></div>
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Baked Stuffed Brie with Cranberries and Walnuts | Photo by Chef John</div>
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CHEF JOHN</div>
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<strong style="box-sizing: border-box;"><span style="color: #595959;"><span style="box-shadow: rgba(0, 0, 0, 0.65) 0px -1px 0px inset; box-sizing: border-box; font-weight: 400; letter-spacing: 0px; padding-bottom: 2px; padding-top: 2px; transition-duration: 0.1s; transition-property: all; transition-timing-function: ease-in-out;">Butternut Mascarpone Gnocchi</span></span></strong></div>
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Much easier and lighter than traditional, potato-dough style dumplings, this cheese-based version features butternut squash and mascarpone cheese. "Prepare your palate for some incredibly light, tender, and delicious gnocchi," says Chef John.</div>
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<strong style="box-sizing: border-box;"><span style="color: #595959;"><span style="box-shadow: rgba(0, 0, 0, 0.65) 0px -1px 0px inset; box-sizing: border-box; font-weight: 400; letter-spacing: 0px; padding-bottom: 2px; padding-top: 2px; transition-duration: 0.1s; transition-property: all; transition-timing-function: ease-in-out;">Shrimp and Jalapeno Nachos</span></span></strong></div>
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"What better way to 'fiesta' than with this beautiful plate of alternative nachos?" asks Chef John. "This will make a very delicious change of pace to the traditional version. Each nacho is separate from the next so you don't end up with a plate containing one giant nacho that you have to pull apart."</div>
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<img alt="Shrimp and Jalapeno Nachos" src="https://imagesvc.meredithcorp.io/v3/mm/image?url=https%3A%2F%2Fstatic.onecms.io%2Fwp-content%2Fuploads%2Fsites%2F43%2F2016%2F12%2F2433071_-Shrimp-and-Jalapeno-Nachos-Photo-by-Allrecipes-1.jpg&q=85" style="border: 0px; box-sizing: border-box; display: block; height: auto; margin: 0px auto; max-width: 100%; width: auto;" title="Shrimp and Jalapeno Nachos" /><span class="icon icon-pinterest-circle-solid social-icon pinterest-transparent" data-social-service="pinterest" style="align-items: center; background: rgba(0, 0, 0, 0.3); border: none; bottom: auto; box-sizing: border-box; display: block; height: 44px; justify-content: center; line-height: 0; margin: 0px; opacity: 1; pointer-events: all; position: absolute; right: 0px; top: 0px; width: 44px; z-index: 200;"><svg aria-hidden="true" height="32" role="img" tabindex="-1" viewbox="0 0 32 32" width="32" xmlns="http://www.w3.org/2000/svg"><g fill-rule="evenodd" fill="none"></g></svg><span style="color: #feaa26;"><span style="box-sizing: border-box; cursor: pointer; display: block;"><path d="M32 16c0 8.837-7.163 16-16 16S0 24.837 0 16 7.163 0 16 0s16 7.163 16 16" fill="#E54A59"></path><path d="M15.164 18.532c-.011.039-.022.072-.03.106-.503 1.97-.56 2.408-1.076 3.322-.246.436-.524.847-.832 1.242-.034.044-.067.102-.136.088-.076-.016-.082-.084-.09-.145-.083-.599-.128-1.2-.108-1.803.026-.788.123-1.058 1.139-5.327a.295.295 0 0 0-.024-.178c-.244-.656-.291-1.32-.079-1.995.459-1.456 2.11-1.567 2.398-.366.178.743-.292 1.716-.653 3.152-.299 1.186 1.097 2.03 2.29 1.163 1.1-.798 1.527-2.71 1.446-4.067-.16-2.703-3.125-3.287-5.005-2.417-2.157.997-2.647 3.67-1.673 4.891.123.156.219.25.177.408-.062.245-.117.49-.185.734-.05.182-.202.247-.385.173a2.212 2.212 0 0 1-.9-.675c-.827-1.024-1.064-3.049.03-4.763 1.21-1.9 3.463-2.668 5.52-2.435 2.457.28 4.01 1.958 4.3 3.863.133.867.038 3.006-1.18 4.518-1.402 1.737-3.672 1.852-4.72.786-.08-.082-.145-.178-.224-.275" fill="#FFF"></path></span></span></span><button aria-label="Make image larger" class="icon icon-image-zoom" data-alt="Shrimp and Jalapeno Nachos" data-caption="Shrimp and Jalapeno Nachos | Photo by Allrecipes" data-credit="" data-headline="" data-image="https://imagesvc.meredithcorp.io/v3/mm/image?url=https://static.onecms.io/wp-content/uploads/sites/43/2016/12/2433071_-Shrimp-and-Jalapeno-Nachos-Photo-by-Allrecipes-1.jpg" data-title="Shrimp and Jalapeno Nachos" data-tracking-do-not-track="1" style="align-items: center; background: rgb(255, 255, 255); border-color: initial; border-style: none; border-width: initial; bottom: 0px; cursor: pointer; display: flex; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; height: 37px; justify-content: center; left: 0px; line-height: 0; margin: 0px; opacity: 1; overflow: visible; pointer-events: all; position: absolute; right: 8px; width: 37px; z-index: 100;"><svg aria-hidden="true" height="24" role="img" tabindex="-1" version="1.1" viewbox="0 0 24 24" width="24" xmlns="http://www.w3.org/2000/svg"><path d="M2.667 21.333h8v2.667h-10.667v-10.667h2.667v8zM21.333 0h2.667v10.667h-2.667v-8h-8v-2.667h8z"></path></svg></button></div>
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Shrimp and Jalapeno Nachos | Photo by Allrecipes</div>
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<strong style="box-sizing: border-box;"><span style="color: #595959;"><span style="box-shadow: rgba(0, 0, 0, 0.65) 0px -1px 0px inset; box-sizing: border-box; font-weight: 400; letter-spacing: 0px; padding-bottom: 2px; padding-top: 2px; transition-duration: 0.1s; transition-property: all; transition-timing-function: ease-in-out;">Fig Brulee with Burrata Cheese</span></span></strong></div>
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"These were amazing with the fresh, creamy burrata," says Chef John. "But any style cheese plate would benefit mightily from the shiny, sexy fruit. If cheese isn't your thing, go grab a pint of vanilla ice cream, forget all about that sweet-savory thing, and just go full-dessert."</div>
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<img alt="Fig Brulee with Burrata Cheese" src="https://imagesvc.meredithcorp.io/v3/mm/image?url=https%3A%2F%2Fstatic.onecms.io%2Fwp-content%2Fuploads%2Fsites%2F43%2F2015%2F08%2F2518929_-Fig-Brulee-with-Burrata-Cheese-Photo-by-Oksana-Seaman.jpg&q=85" style="border: 0px; box-sizing: border-box; display: block; height: auto; margin: 0px auto; max-width: 100%; width: auto;" title="Fig Brulee with Burrata Cheese" /><span class="icon icon-pinterest-circle-solid social-icon pinterest-transparent" data-social-service="pinterest" style="align-items: center; background: rgba(0, 0, 0, 0.3); border: none; bottom: auto; box-sizing: border-box; display: block; height: 44px; justify-content: center; line-height: 0; margin: 0px; opacity: 1; pointer-events: all; position: absolute; right: 0px; top: 0px; width: 44px; z-index: 200;"><svg aria-hidden="true" height="32" role="img" tabindex="-1" viewbox="0 0 32 32" width="32" xmlns="http://www.w3.org/2000/svg"><g fill-rule="evenodd" fill="none"></g></svg><span style="color: #feaa26;"><span style="box-sizing: border-box; cursor: pointer; display: block;"><path d="M32 16c0 8.837-7.163 16-16 16S0 24.837 0 16 7.163 0 16 0s16 7.163 16 16" fill="#E54A59"></path><path d="M15.164 18.532c-.011.039-.022.072-.03.106-.503 1.97-.56 2.408-1.076 3.322-.246.436-.524.847-.832 1.242-.034.044-.067.102-.136.088-.076-.016-.082-.084-.09-.145-.083-.599-.128-1.2-.108-1.803.026-.788.123-1.058 1.139-5.327a.295.295 0 0 0-.024-.178c-.244-.656-.291-1.32-.079-1.995.459-1.456 2.11-1.567 2.398-.366.178.743-.292 1.716-.653 3.152-.299 1.186 1.097 2.03 2.29 1.163 1.1-.798 1.527-2.71 1.446-4.067-.16-2.703-3.125-3.287-5.005-2.417-2.157.997-2.647 3.67-1.673 4.891.123.156.219.25.177.408-.062.245-.117.49-.185.734-.05.182-.202.247-.385.173a2.212 2.212 0 0 1-.9-.675c-.827-1.024-1.064-3.049.03-4.763 1.21-1.9 3.463-2.668 5.52-2.435 2.457.28 4.01 1.958 4.3 3.863.133.867.038 3.006-1.18 4.518-1.402 1.737-3.672 1.852-4.72.786-.08-.082-.145-.178-.224-.275" fill="#FFF"></path></span></span></span><button aria-label="Make image larger" class="icon icon-image-zoom" data-alt="Fig Brulee with Burrata Cheese" data-caption="Fig Brulee with Burrata Cheese | Photo by Oksana Seaman" data-credit="" data-headline="" data-image="https://imagesvc.meredithcorp.io/v3/mm/image?url=https://static.onecms.io/wp-content/uploads/sites/43/2015/08/2518929_-Fig-Brulee-with-Burrata-Cheese-Photo-by-Oksana-Seaman.jpg" data-title="Fig Brulee with Burrata Cheese" data-tracking-do-not-track="1" style="align-items: center; background: rgb(255, 255, 255); border-color: initial; border-style: none; border-width: initial; bottom: 0px; cursor: pointer; display: flex; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; height: 37px; justify-content: center; left: 0px; line-height: 0; margin: 0px; opacity: 1; overflow: visible; pointer-events: all; position: absolute; right: 8px; width: 37px; z-index: 100;"><svg aria-hidden="true" height="24" role="img" tabindex="-1" version="1.1" viewbox="0 0 24 24" width="24" xmlns="http://www.w3.org/2000/svg"><path d="M2.667 21.333h8v2.667h-10.667v-10.667h2.667v8zM21.333 0h2.667v10.667h-2.667v-8h-8v-2.667h8z"></path></svg></button></div>
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Fig Brulee with Burrata Cheese | Photo by Oksana Seaman</div>
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<strong style="box-sizing: border-box;">We've only just scratched the surface. Explore Chef John's complete collection of <span style="color: #595959;"><span style="box-shadow: rgba(0, 0, 0, 0.65) 0px -1px 0px inset; box-sizing: border-box; font-weight: 400; letter-spacing: 0px; padding-bottom: 2px; padding-top: 2px; transition-duration: 0.1s; transition-property: all; transition-timing-function: ease-in-out;">Appetizer and Snack Recipes</span></span>.</strong></div>
Cookhttp://www.blogger.com/profile/12415106172597738727noreply@blogger.comtag:blogger.com,1999:blog-2523456534186390948.post-87857602633517209552019-12-11T00:21:00.003-08:002023-11-05T18:59:14.310-08:00How to Cook Shrimp: 7 Smart Tips You Should Know<h3 style="background-color: white; box-sizing: border-box; color: rgba(0, 0, 0, 0.95); font-family: "Source Sans Pro", Times, serif; font-size: 36px; line-height: 44px; margin-bottom: 16px; margin-top: 0px;">
How to Cook Shrimp: 7 Smart Tips</h3>
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Tasty, tender shrimp are so easy to cook, but so easy to get wrong. Here's what you need to cook shrimp so they turn out just the way you want them to.</h3>
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1. What to Buy: Fresh or Frozen Shrimp</h3>
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You'll save money and have more flexibility when you buy <strong style="box-sizing: border-box;">frozen shrimp in the shell</strong> and thaw them yourself when you're ready. Most raw shrimp in the fresh fish section of your market have been previously frozen and thawed, and their shelf life is pretty short. Convenient if you're cooking them immediately, but you'll pay more per pound. And when you're choosing frozen, shrimp in the shell always give you better flavor and texture than peeled and deveined.</div>
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2. What Size Shrimp to Buy</h3>
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Although shrimp come labeled as small, medium, large, extra-large, jumbo, and colossal, no one actually regulates those terms in shrimp world. Here's a better way of knowing what you're getting: Find the <strong style="box-sizing: border-box;">count</strong> numbers (such as 21/25) on the bag. It tells you the average number of shrimp in a one-pound bag.</div>
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<li style="box-sizing: border-box; counter-increment: item 1; list-style-type: none; margin-bottom: 12px; margin-top: 12px; text-indent: -16px;">21/25 means you'll get 21 to 25 shrimp. The smaller the number, the larger the shrimp.</li>
<li style="box-sizing: border-box; counter-increment: item 1; list-style-type: none; margin-bottom: 12px; margin-top: 12px; text-indent: -16px;">Between 16 to 30 shrimp per pound is an ideal range for most recipes.</li>
<li style="box-sizing: border-box; counter-increment: item 1; list-style-type: none; margin-bottom: 12px; margin-top: 12px; text-indent: -16px;">For grilling, always go for larger shrimp (smaller count), such U/15. The "U" means there are under 15 shrimp per pound.</li>
<li style="box-sizing: border-box; counter-increment: item 1; list-style-type: none; margin-bottom: 12px; margin-top: 12px; text-indent: -16px;">Figure on buying about 1/2 pound of shrimp per person for a main-course serving.</li>
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3. How to Defrost Shrimp</h3>
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There are two ways to thaw shrimp safely: 1) Slowly in the fridge for about 24 hours per pound. 2) Quickly in a colander in the sink under cold running water. Never at room temperature. Never in warm water.</div>
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4. How to Peel and Clean Shrimp</h3>
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You can cook shrimp with the shell on or off. If you want to peel off the shell, start by pulling off the legs and the shell can easily slip off. You can leave the shell on the tail or remove it, depending on your recipe.</div>
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Shrimp have a dark threadlike digestive tract (aka vein) running along their curved backs. You need to remove this after thawing and before cooking shrimp, otherwise you could get a bit of sandy grit in your meal. Here's how to remove that vein with or without taking off the flavorful shell:</div>
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If you're going to cook the shrimp in the shell, use kitchen scissors or a small sharp knife to cut through the shell along the back of the shrimp, from the head to the tail, then use the scissors or knife to lift out the vein. If you've removed the shell, just cut a slit along the back and remove the vein. If some sandy residue remains, you can easily rinse it away in cold running water.</div>
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5. What to Do With Shrimp Shells</h3>
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Cook in the shell whenever possible, especially when you <a href="https://www.allrecipes.com/recipes/2837/bbq-grilling/seafood/shrimp/" style="background-color: transparent; box-shadow: rgba(0, 0, 0, 0.65) 0px -1px 0px inset; box-sizing: border-box; color: #595959; letter-spacing: 0px; line-height: 28px; padding: 2px 0px; text-decoration-line: none; transition: all 0.1s ease-in-out 0s;">grill</a>. The shells add a lot of flavor to the meat, and they protect it from quickly overcooking. Besides, sitting around a table peeling and eating shrimp is a party right there. But if you do choose to peel the shrimp before cooking, save the shells and freeze them to make <a href="https://www.allrecipes.com/article/nope-nope-nope-dont-throw-away-those-shrimp-shells/" style="background-color: transparent; box-shadow: rgba(0, 0, 0, 0.65) 0px -1px 0px inset; box-sizing: border-box; color: #595959; letter-spacing: 0px; line-height: 28px; padding: 2px 0px; text-decoration-line: none; transition: all 0.1s ease-in-out 0s;">seafood stock</a> for <a href="https://www.allrecipes.com/recipes/14772/soups-stews-and-chili/chowders/fish-chowder/" style="background-color: transparent; box-shadow: rgba(0, 0, 0, 0.65) 0px -1px 0px inset; box-sizing: border-box; color: #595959; letter-spacing: 0px; line-height: 28px; padding: 2px 0px; text-decoration-line: none; transition: all 0.1s ease-in-out 0s;">chowders and stews</a>. Leave the shell on the tail to make a handle if you're serving <a href="https://www.allrecipes.com/recipe/236702/grilled-shrimp-with-lemon-aioli/" style="background-color: transparent; box-shadow: rgba(0, 0, 0, 0.65) 0px -1px 0px inset; box-sizing: border-box; color: #595959; letter-spacing: 0px; line-height: 28px; padding: 2px 0px; text-decoration-line: none; transition: all 0.1s ease-in-out 0s;">shrimp with a dip</a>.</div>
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6. How Long to Marinate Shrimp</h3>
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Depends on the <a href="https://www.allrecipes.com/recipes/2258/side-dish/sauces-and-condiments/marinades/" style="background-color: transparent; box-shadow: rgba(0, 0, 0, 0.65) 0px -1px 0px inset; box-sizing: border-box; color: #595959; letter-spacing: 0px; line-height: 28px; padding: 2px 0px; text-decoration-line: none; transition: all 0.1s ease-in-out 0s;">marinade</a>. If it's acidic (lemon, lime, orange, etc.), 30 minutes or less should be fine. Any more than that and the acid will start to break down the delicate shrimp meat and make it mushy. If your marinade is non-acidic (olive oil, garlic, herbs) you could marinate for an hour or more. In either case, marinate in the fridge until you're ready to get cooking.</div>
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7. How Long to Cook Shrimp</h3>
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Don't walk away! Shrimp cook so quickly that you can't turn your attention to anything else while they're on the heat. It only takes a few minutes for even the largest shrimp to start turning pinkish and curling up into a C shape. And when that happens, they're about done. If you're grilling skewered shrimp, you'll have to pay close attention to the color more than the curl. Keep a couple of test shrimp on a separate skewer to cut into.</div>
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How to Cook Shrimp 10 Ways</h3>
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Here's just a taste of the many different ways you can prepare versatile shrimp:</div>
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Cookhttp://www.blogger.com/profile/12415106172597738727noreply@blogger.comtag:blogger.com,1999:blog-2523456534186390948.post-74150911407083103942019-11-10T22:46:00.002-08:002023-11-05T18:59:14.290-08:00Island Pork Tenderloin<h3 style="background-color: white; font-family: Inter, sans-serif; font-size: 16px; margin-bottom: 1em; text-align: left;"><em style="margin-top: 0px;">This<span style="font-weight: bolder; margin-top: 0px;"> Island Pork Tenderloin </span>is such simple and satisfying pork recipe! It’s seasoned with a delicious blend of spices and finished with a sweet brown sugar-garlic glaze. You’ll love the way all the flavors come together here!</em></h3><div style="background-color: white; font-family: Inter, sans-serif; font-size: 16px; margin-bottom: 1em; text-align: center;"><span class="withoverlay"><img alt="Island Pork Tenderloin on a platter with a side of pineapple salsa" class="aligncenter wp-image-47674 lazyloaded" data-lazy-sizes="(max-width: 640px) calc(100vw - 20px), 600px" data-lazy-src="https://www.cookingclassy.com/wp-content/uploads/2013/01/Island-Pork-Tenderloin-7.jpg" data-lazy-srcset="https://www.cookingclassy.com/wp-content/uploads/2013/01/Island-Pork-Tenderloin-7.jpg 1200w, https://www.cookingclassy.com/wp-content/uploads/2013/01/Island-Pork-Tenderloin-7-200x300.jpg 200w, https://www.cookingclassy.com/wp-content/uploads/2013/01/Island-Pork-Tenderloin-7-768x1152.jpg 768w, https://www.cookingclassy.com/wp-content/uploads/2013/01/Island-Pork-Tenderloin-7-427x640.jpg 427w" data-was-processed="true" height="900" sizes="(max-width: 640px) calc(100vw - 20px), 600px" src="https://www.cookingclassy.com/wp-content/uploads/2013/01/Island-Pork-Tenderloin-7.jpg" srcset="https://www.cookingclassy.com/wp-content/uploads/2013/01/Island-Pork-Tenderloin-7.jpg 1200w, https://www.cookingclassy.com/wp-content/uploads/2013/01/Island-Pork-Tenderloin-7-200x300.jpg 200w, https://www.cookingclassy.com/wp-content/uploads/2013/01/Island-Pork-Tenderloin-7-768x1152.jpg 768w, https://www.cookingclassy.com/wp-content/uploads/2013/01/Island-Pork-Tenderloin-7-427x640.jpg 427w" style="border: 0px; display: block; height: auto; margin: 40px auto; max-width: 100%; text-align: left;" title="Island Pork Tenderloin" width="600" /><span class="socialoverlay" style="left: 571.5px; position: absolute; top: 531px; visibility: hidden;"><a href="https://www.pinterest.com/pin/create%2Fbutton?url=https%3A%2F%2Fwww.cookingclassy.com%2Fisland-pork-tenderloin%2F&description=Island%20Pork%20Tenderloin%20-%20Such%20simple%20and%20satisfying%20pork%20tenderloin%20recipe!%20It%27s%20seasoned%20with%20a%20delicious%20blend%20of%20spices%20and%20finished%20with%20a%20sweet%20brown%20sugar-garlic%20glaze.%20You%27ll%20love%20the%20way%20all%20the%20flavors%20come%20together%20here!%20%23pork%20%23tenderloin%20%23dinner%20%23recipe&media=https%3A%2F%2Fwww.cookingclassy.com%2Fwp-content%2Fuploads%2F2013%2F01%2FIsland-Pork-Tenderloin-7.jpg" style="background-attachment: initial; background-clip: initial; background-color: #c8232c; background-origin: initial; background-position: 50% 50%; background-repeat: no-repeat; background-size: 55px; background: url("../../../themes/cc2019/images/pinit.svg") center center / 55px no-repeat rgb(200, 35, 44); border-radius: 7px; color: #5e93c5; display: block; font-weight: 700; height: 26px; outline: 0px; padding: 10px 12px; text-indent: -9999px; transition: color 0.3s ease 0s; width: 55px;" title="Share on Pinterest"></a></span></span></div>
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Easy Pork Tenderloin Recipe</h2>
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This is such an easy way to prepare pork tenderloin! You make a simple spice mixture and rub it over the pork and sear to brown the exterior, then finish it off with a brown sugar rub and finish by cooking it through in the oven.</div>
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You’ll love the way the meat juices and brown sugar come together to create a sweet and savory sauce that’s the perfect finishing touch to pork.</div>
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Tender pork, check! Delicious rub, check! Crave-able sauce, check! This recipe is too good to pass by. Definitely one of the best ways to prepare pork tenderloin!</div>
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If you want to keep that tropical vibe going serve it with <a href="https://www.cookingclassy.com/coconut-rice/" rel="noopener noreferrer" style="background-color: transparent; color: #5e93c5; font-weight: 700; transition: color 0.3s ease 0s;" target="_blank">coconut rice</a> and a <a href="https://www.justataste.com/the-best-pineapple-salsa-recipe/" rel="noopener noreferrer" style="background-color: transparent; color: #5e93c5; font-weight: 700; transition: color 0.3s ease 0s;" target="_blank">pineapple salsa</a>!<span id="more-3968"></span></div>
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Photography credit: <a href="https://playswellwithbutter.com/" rel="nofollow noopener noreferrer" style="background-color: transparent; color: #5e93c5; font-weight: 700; transition: color 0.3s ease 0s;" target="_blank">Jess Larson</a></div>
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<span class="withoverlay"><img alt="Pork tenderloin rub spices in sections on a white plate." class="aligncenter wp-image-47670 lazyloaded" data-lazy-sizes="(max-width: 640px) calc(100vw - 20px), 600px" data-lazy-src="https://www.cookingclassy.com/wp-content/uploads/2013/01/Island-Pork-Tenderloin-1.jpg" data-lazy-srcset="https://www.cookingclassy.com/wp-content/uploads/2013/01/Island-Pork-Tenderloin-1.jpg 1200w, https://www.cookingclassy.com/wp-content/uploads/2013/01/Island-Pork-Tenderloin-1-200x300.jpg 200w, https://www.cookingclassy.com/wp-content/uploads/2013/01/Island-Pork-Tenderloin-1-768x1152.jpg 768w, https://www.cookingclassy.com/wp-content/uploads/2013/01/Island-Pork-Tenderloin-1-427x640.jpg 427w" data-was-processed="true" height="900" sizes="(max-width: 640px) calc(100vw - 20px), 600px" src="https://www.cookingclassy.com/wp-content/uploads/2013/01/Island-Pork-Tenderloin-1.jpg" srcset="https://www.cookingclassy.com/wp-content/uploads/2013/01/Island-Pork-Tenderloin-1.jpg 1200w, https://www.cookingclassy.com/wp-content/uploads/2013/01/Island-Pork-Tenderloin-1-200x300.jpg 200w, https://www.cookingclassy.com/wp-content/uploads/2013/01/Island-Pork-Tenderloin-1-768x1152.jpg 768w, https://www.cookingclassy.com/wp-content/uploads/2013/01/Island-Pork-Tenderloin-1-427x640.jpg 427w" style="border: 0px; display: block; height: auto; margin: 40px auto; max-width: 100%;" title="Island Pork Tenderloin" width="600" /><span class="socialoverlay" style="left: 571.5px; position: absolute; top: 1916px; visibility: hidden;"><a href="https://www.pinterest.com/pin/create%2Fbutton?url=https%3A%2F%2Fwww.cookingclassy.com%2Fisland-pork-tenderloin%2F&description=Island%20Pork%20Tenderloin%20-%20Such%20simple%20and%20satisfying%20pork%20tenderloin%20recipe!%20It%27s%20seasoned%20with%20a%20delicious%20blend%20of%20spices%20and%20finished%20with%20a%20sweet%20brown%20sugar-garlic%20glaze.%20You%27ll%20love%20the%20way%20all%20the%20flavors%20come%20together%20here!%20%23pork%20%23tenderloin%20%23dinner%20%23recipe&media=https%3A%2F%2Fwww.cookingclassy.com%2Fwp-content%2Fuploads%2F2013%2F01%2FIsland-Pork-Tenderloin-1.jpg" style="background-attachment: initial; background-clip: initial; background-color: #c8232c; background-origin: initial; background-position: 50% 50%; background-repeat: no-repeat; background-size: 55px; background: url("../../../themes/cc2019/images/pinit.svg") center center / 55px no-repeat rgb(200, 35, 44); border-radius: 7px; display: block; height: 26px; outline: 0px; padding: 10px 12px; text-indent: -9999px; transition: color 0.3s ease 0s; width: 55px;" title="Share on Pinterest"></a></span></span></h2>
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Island Pork Tenderloin Ingredients:</h2>
<ul style="background-color: white; font-family: Inter, sans-serif; font-size: 16px; margin-bottom: 1em; margin-left: 0px; margin-right: 0px; margin-top: 0px !important; margin: 0px 0px 1em; padding: 0px 0px 0px 1.6em;">
<li style="margin: 0px 0px 0.5em; padding: 0px 0px 0px 5px;"><span style="font-weight: bolder;">Pork tenderloin</span></li>
<li style="margin: 0px 0px 0.5em; padding: 0px 0px 0px 5px;"><span style="font-weight: bolder;">Salt and pepper</span></li>
<li style="margin: 0px 0px 0.5em; padding: 0px 0px 0px 5px;"><span style="font-weight: bolder;">Cumin</span></li>
<li style="margin: 0px 0px 0.5em; padding: 0px 0px 0px 5px;"><span style="font-weight: bolder;">Chili powder</span></li>
<li style="margin: 0px 0px 0.5em; padding: 0px 0px 0px 5px;"><span style="font-weight: bolder;">Cinnamon</span></li>
<li style="margin: 0px 0px 0.5em; padding: 0px 0px 0px 5px;"><span style="font-weight: bolder;">Paprika</span></li>
<li style="margin: 0px 0px 0.5em; padding: 0px 0px 0px 5px;"><span style="font-weight: bolder;">Olive oil</span></li>
<li style="margin: 0px 0px 0.5em; padding: 0px 0px 0px 5px;"><span style="font-weight: bolder;">Brown sugar</span></li>
<li style="margin: 0px 0px 0.5em; padding: 0px 0px 0px 5px;"><span style="font-weight: bolder;">Garlic</span></li>
<li style="margin: 0px 0px 0.5em; padding: 0px 0px 0px 5px;"><span style="font-weight: bolder;">Sriracha</span></li>
</ul>
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<span class="withoverlay"><img alt="Pork Tenderloin with rub and sauce searing in a large skillet." class="aligncenter wp-image-47671 lazyloaded" data-lazy-sizes="(max-width: 640px) calc(100vw - 20px), 600px" data-lazy-src="https://www.cookingclassy.com/wp-content/uploads/2013/01/Island-Pork-Tenderloin-3.jpg" data-lazy-srcset="https://www.cookingclassy.com/wp-content/uploads/2013/01/Island-Pork-Tenderloin-3.jpg 1200w, https://www.cookingclassy.com/wp-content/uploads/2013/01/Island-Pork-Tenderloin-3-200x300.jpg 200w, https://www.cookingclassy.com/wp-content/uploads/2013/01/Island-Pork-Tenderloin-3-768x1152.jpg 768w, https://www.cookingclassy.com/wp-content/uploads/2013/01/Island-Pork-Tenderloin-3-427x640.jpg 427w" data-was-processed="true" height="900" sizes="(max-width: 640px) calc(100vw - 20px), 600px" src="https://www.cookingclassy.com/wp-content/uploads/2013/01/Island-Pork-Tenderloin-3.jpg" srcset="https://www.cookingclassy.com/wp-content/uploads/2013/01/Island-Pork-Tenderloin-3.jpg 1200w, https://www.cookingclassy.com/wp-content/uploads/2013/01/Island-Pork-Tenderloin-3-200x300.jpg 200w, https://www.cookingclassy.com/wp-content/uploads/2013/01/Island-Pork-Tenderloin-3-768x1152.jpg 768w, https://www.cookingclassy.com/wp-content/uploads/2013/01/Island-Pork-Tenderloin-3-427x640.jpg 427w" style="border: 0px; display: block; height: auto; margin: 40px auto; max-width: 100%;" title="Island Pork Tenderloin" width="600" /><span class="socialoverlay" style="left: 571.5px; position: absolute; top: 3283px; visibility: hidden;"><a href="https://www.pinterest.com/pin/create%2Fbutton?url=https%3A%2F%2Fwww.cookingclassy.com%2Fisland-pork-tenderloin%2F&description=Island%20Pork%20Tenderloin%20-%20Such%20simple%20and%20satisfying%20pork%20tenderloin%20recipe!%20It%27s%20seasoned%20with%20a%20delicious%20blend%20of%20spices%20and%20finished%20with%20a%20sweet%20brown%20sugar-garlic%20glaze.%20You%27ll%20love%20the%20way%20all%20the%20flavors%20come%20together%20here!%20%23pork%20%23tenderloin%20%23dinner%20%23recipe&media=https%3A%2F%2Fwww.cookingclassy.com%2Fwp-content%2Fuploads%2F2013%2F01%2FIsland-Pork-Tenderloin-3.jpg" style="background-attachment: initial; background-clip: initial; background-color: #c8232c; background-origin: initial; background-position: 50% 50%; background-repeat: no-repeat; background-size: 55px; background: url("../../../themes/cc2019/images/pinit.svg") center center / 55px no-repeat rgb(200, 35, 44); border-radius: 7px; display: block; height: 26px; outline: 0px; padding: 10px 12px; text-indent: -9999px; transition: color 0.3s ease 0s; width: 55px;" title="Share on Pinterest"></a></span></span></h2>
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How to Make Island Pork Tenderloin:</h2>
<ul style="background-color: white; font-family: Inter, sans-serif; font-size: 16px; margin-bottom: 1em; margin-left: 0px; margin-right: 0px; margin-top: 0px !important; margin: 0px 0px 1em; padding: 0px 0px 0px 1.6em;">
<li style="margin: 0px 0px 0.5em; padding: 0px 0px 0px 5px;"><span style="font-weight: bolder;">Preheat oven</span> to 350 degrees.</li>
<li style="margin: 0px 0px 0.5em; padding: 0px 0px 0px 5px;"><span style="font-weight: bolder;">Mix spices, rub over pork:</span> in a small bowl, whisk together salt, chili powder, cumin, cinnamon, black pepper and paprika. Press and rub mixture around all sides of pork tenderloin.</li>
<li style="margin: 0px 0px 0.5em; padding: 0px 0px 0px 5px;"><span style="font-weight: bolder;">Brown exterior of pork:</span> heat olive oil in a 12-inch heavy skillet over medium-high heat. Once oil is shimmering transfer pork to skillet and cook for 2 – 3 minutes until bottom has browned, then rotate and cook opposite side until browned, about 2 – 3 minutes.</li>
<li style="margin: 0px 0px 0.5em; padding: 0px 0px 0px 5px;"><span style="font-weight: bolder;">Make glaze mixture, spread over pork:</span> in a small bowl, stir together brown sugar, minced garlic and hot sauce. Spread mixture over the top of browned pork.</li>
</ul>
<h2 style="background-color: white; color: #2a3741; font-family: Inter, sans-serif; font-size: 24px; line-height: 30px; margin: 40px 0px 25px;">
How Long to Bake Pork Tenderloin?</h2>
<ul style="background-color: white; font-family: Inter, sans-serif; font-size: 16px; margin-bottom: 1em; margin-left: 0px; margin-right: 0px; margin-top: 0px !important; margin: 0px 0px 1em; padding: 0px 0px 0px 1.6em;">
<li style="margin: 0px 0px 0.5em; padding: 0px 0px 0px 5px;"><span style="font-weight: bolder;">Bake pork:</span> transfer prepared <span style="font-weight: bolder;">2 1/2 lb pork</span> (in oven safe skillet) to center of oven and roast until center of pork reaches 140 degrees on an instant read thermometer <span style="font-weight: bolder;">about 20 – 30 minutes</span>.</li>
<li style="margin: 0px 0px 0.5em; padding: 0px 0px 0px 5px;"><span style="font-weight: bolder;">Rest and carve:</span> allow pork to rest in skillet, loosely covered with aluminum foil, 10 minutes at room temperature (temperature should rise to 155 degrees while standing). Carve and serve warm.</li>
</ul>
<h2 style="background-color: white; color: #2a3741; font-family: Inter, sans-serif; font-size: 24px; line-height: 30px; margin: 40px 0px 25px;">
<span class="withoverlay"><img alt="Pork tenderloin cut into slices on a serving plate with a side of pineapple salsa." class="aligncenter wp-image-47672 lazyloaded" data-lazy-sizes="(max-width: 640px) calc(100vw - 20px), 600px" data-lazy-src="https://www.cookingclassy.com/wp-content/uploads/2013/01/Island-Pork-Tenderloin-4.jpg" data-lazy-srcset="https://www.cookingclassy.com/wp-content/uploads/2013/01/Island-Pork-Tenderloin-4.jpg 1200w, https://www.cookingclassy.com/wp-content/uploads/2013/01/Island-Pork-Tenderloin-4-200x300.jpg 200w, https://www.cookingclassy.com/wp-content/uploads/2013/01/Island-Pork-Tenderloin-4-768x1152.jpg 768w, https://www.cookingclassy.com/wp-content/uploads/2013/01/Island-Pork-Tenderloin-4-427x640.jpg 427w" data-was-processed="true" height="900" sizes="(max-width: 640px) calc(100vw - 20px), 600px" src="https://www.cookingclassy.com/wp-content/uploads/2013/01/Island-Pork-Tenderloin-4.jpg" srcset="https://www.cookingclassy.com/wp-content/uploads/2013/01/Island-Pork-Tenderloin-4.jpg 1200w, https://www.cookingclassy.com/wp-content/uploads/2013/01/Island-Pork-Tenderloin-4-200x300.jpg 200w, https://www.cookingclassy.com/wp-content/uploads/2013/01/Island-Pork-Tenderloin-4-768x1152.jpg 768w, https://www.cookingclassy.com/wp-content/uploads/2013/01/Island-Pork-Tenderloin-4-427x640.jpg 427w" style="border: 0px; display: block; height: auto; margin: 40px auto; max-width: 100%;" title="Island Pork Tenderloin" width="600" /></span></h2>
Cookhttp://www.blogger.com/profile/12415106172597738727noreply@blogger.comtag:blogger.com,1999:blog-2523456534186390948.post-1090700665019789232019-04-03T20:38:00.003-07:002023-11-05T18:59:14.197-08:00Valerie's Comfy Cassoulet<section class="recipe-ingredients" id="4" style="box-sizing: border-box; font-family: franklin-gothic-urw-cond; font-size: 16px; margin-bottom: 20px;"><div class="left-col" style="box-sizing: border-box;">
<h3 style="box-sizing: border-box; font-family: roboto; line-height: 1.5em; text-align: left;">
A slow-cooked, classic French chicken dish that is perfect for a family meal or dinner with friends.</h3>
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</section><div style="box-sizing: border-box; font-family: roboto; line-height: 1.5em;">
<span face="franklin-gothic-urw-cond" style="box-sizing: border-box;"><strong class="recipe-setTitle" style="background-color: white; box-sizing: border-box; display: block; font-size: 18px; margin-top: 2em;">Cassoulet</strong></span></div>
<div style="box-sizing: border-box; font-family: roboto; line-height: 1.5em;">
<span face="franklin-gothic-urw-cond" style="box-sizing: border-box;"><br /></span></div>
<div style="box-sizing: border-box; font-family: roboto; line-height: 1.5em;">
1 lb(s) dried Great Northern beans</div>
<div style="box-sizing: border-box; font-family: roboto; line-height: 1.5em;">
Kosher salt and freshly ground black pepper</div>
<div style="box-sizing: border-box; font-family: roboto; line-height: 1.5em;">
Extra-virgin olive oil</div>
<div style="box-sizing: border-box; font-family: roboto; line-height: 1.5em;">
12 oz slab bacon, cut into 1/2-inch lardons</div>
<div style="box-sizing: border-box; font-family: roboto; line-height: 1.5em;">
1 lb(s) Bratwurst sausage or fresh Polish sausage (4 to 5 links)</div>
<div style="box-sizing: border-box; font-family: roboto; line-height: 1.5em;">
1 ½ lb(s) bone-in, skin-on chicken thighs</div>
<div style="box-sizing: border-box; font-family: roboto; line-height: 1.5em;">
1 lb(s) chicken drumsticks</div>
<div style="box-sizing: border-box; font-family: roboto; line-height: 1.5em;">
1 cup finely chopped yellow onions</div>
<div style="box-sizing: border-box; font-family: roboto; line-height: 1.5em;">
1 cup thinly sliced carrots</div>
<div style="box-sizing: border-box; font-family: roboto; line-height: 1.5em;">
½ cup finely chopped fennel, fronds reserved for garnish</div>
<div style="box-sizing: border-box; font-family: roboto; line-height: 1.5em;">
½ cup finely chopped celery</div>
<div style="box-sizing: border-box; font-family: roboto; line-height: 1.5em;">
2 Tbsp thinly sliced garlic</div>
<div style="box-sizing: border-box; font-family: roboto; line-height: 1.5em;">
2 Tbsp tomato paste</div>
<div style="box-sizing: border-box; font-family: roboto; line-height: 1.5em;">
1 14-oz can diced tomatoes in tomato juice</div>
<div style="box-sizing: border-box; font-family: roboto; line-height: 1.5em;">
1 ½ cups unsalted chicken stock</div>
<div style="box-sizing: border-box; font-family: roboto; line-height: 1.5em;">
2 Tbsp roughly chopped fresh Italian parsley</div>
<div style="box-sizing: border-box; font-family: roboto; line-height: 1.5em;">
1 Tbsp roughly chopped fresh rosemary</div>
<div style="box-sizing: border-box; font-family: roboto; line-height: 1.5em;">
1 Tbsp fresh thyme leaves</div>
<strong class="recipe-setTitle" style="box-sizing: border-box;">Breadcrumb Topping</strong><div style="box-sizing: border-box; font-family: roboto; line-height: 1.5em;">
1 Tbsp unsalted butter</div>
<div style="box-sizing: border-box; font-family: roboto; line-height: 1.5em;">
2 cups fresh breadcrumbs</div>
<div style="box-sizing: border-box; font-family: roboto; line-height: 1.5em;">
Kosher salt</div>
<div style="box-sizing: border-box; font-family: roboto; line-height: 1.5em;">
1 lemon, zested</div>
<div style="box-sizing: border-box; font-family: roboto; line-height: 1.5em;">
1 Tbsp roughly chopped fresh parsley</div>
</section><section class="recipeInstructions recipeDescriptionText" style="box-sizing: border-box; font-family: franklin-gothic-urw-cond; font-size: 16px; margin-bottom: 20px;"><h2 class="inner-heading recipe-detailTitle" style="box-sizing: border-box; margin-bottom: 0px;">
</h2>
</section><strong class="recipe-setTitle" style="box-sizing: border-box; font-family: franklin-gothic-urw-cond; font-size: 16px;">Cassoulet</strong><span face="franklin-gothic-urw-cond" style="background-color: white; font-size: 16px;"></span><div style="box-sizing: border-box; font-family: roboto; font-size: 16px; line-height: 1.5em;">
1. Combine the dried beans, 1 tablespoon salt and 8 cups hot water in a medium saucepan over high heat. Bring to a boil and cook for 2 minutes, then remove from heat and cover with a lid. Let sit for 1 hour, until the beans are "al dente" (softened but still with some bite). Drain the beans and rinse under cold water.</div>
<div style="box-sizing: border-box; font-family: roboto; font-size: 16px; line-height: 1.5em;">
2. Preheat the oven to 375ºF.</div>
<div style="box-sizing: border-box; font-family: roboto; font-size: 16px; line-height: 1.5em;">
3. In a large Dutch oven over medium-low heat, add 1 tablespoon extra-virgin olive oil. When the oil is hot, add the bacon lardons. Slowly render the fat out of the bacon and cook until crispy, stirring occasionally, about 15 minutes. Drain the bacon on a paper towel-lined baking sheet.</div>
<div style="box-sizing: border-box; font-family: roboto; font-size: 16px; line-height: 1.5em;">
4. Increase the heat to medium and add the sausages to the rendered bacon fat. Brown on both sides, 4 to 5 minutes per side. Drain on the baking sheet.</div>
<div style="box-sizing: border-box; font-family: roboto; font-size: 16px; line-height: 1.5em;">
5. Season the chicken thighs and drumsticks generously on both sides with salt and pepper. In two batches, add the chicken to the Dutch oven and cook until deep golden brown, about 5 minutes per side. Drain on the baking sheet.</div>
<div style="box-sizing: border-box; font-family: roboto; font-size: 16px; line-height: 1.5em;">
6. Stir the onions, carrots, fennel and celery into the rendered fat; sprinkle with salt and pepper. Cook until softened, about 8 minutes. Stir in the garlic and cook until softened, 2 minutes. Add the tomato paste; cook for another 2 minutes, until evenly combined with the vegetables and just beginning to toast. Add the diced tomatoes, chicken stock, white beans, parsley, rosemary and thyme. Bring the mixture to a boil, then lower the heat to a simmer.</div>
<div style="box-sizing: border-box; font-family: roboto; font-size: 16px; line-height: 1.5em;">
7. Cut the sausages on the bias into thin rounds and add them to the pot along with the bacon, stirring to combine. Transfer the cassoulet to a 9-by-13-inch baking dish. Top with the chicken thighs and drumsticks; drizzle 1 tablespoon olive oil over the chicken.</div>
<div style="box-sizing: border-box; font-family: roboto; font-size: 16px; line-height: 1.5em;">
8. Place the baking dish on a baking sheet and transfer to the oven. Bake until the top of the cassoulet turns a rich, deep brown color, the liquid has reduced and the beans have risen to the surface, about 1 hour 30 minutes.</div>
<div style="box-sizing: border-box; font-family: roboto; font-size: 16px; line-height: 1.5em;">
9. Remove from the oven and let rest for 10 minutes.</div>
<strong class="recipe-setTitle" style="box-sizing: border-box; font-family: franklin-gothic-urw-cond; font-size: 16px;">Breadcrumb Topping</strong><span face="franklin-gothic-urw-cond" style="background-color: white; font-size: 16px;"></span><div style="box-sizing: border-box; font-family: roboto; font-size: 16px; line-height: 1.5em;">
1. Meanwhile, melt the butter in a large sauté pan over medium-high heat. When the butter has melted, add the breadcrumbs and 1/2 teaspoon salt. Toast the breadcrumbs until golden brown, stirring often, 3 to 4 minutes. Remove from the heat and stir in the lemon zest and parsley.</div>
<div style="box-sizing: border-box; font-family: roboto; font-size: 16px; line-height: 1.5em;">
2. To serve: Garnish the cassoulet with the breadcrumb topping and some fennel fronds. Serve immediately! </div>
Cookhttp://www.blogger.com/profile/12415106172597738727noreply@blogger.comtag:blogger.com,1999:blog-2523456534186390948.post-83151728480844635862017-08-17T15:44:00.000-07:002023-11-05T18:59:14.303-08:00Peach and Blueberry Rustic Crostata (Galette)<h3 style="text-align: left;">
Looking for a delicious and easy to make, summer dessert that everybody will love?!
This homemade rustic crostata with peaches and blueberries is exactly what you need.
Here is a summer recipe I'm sure you'll want to try, especially once you see how easy, quick and fun it is.
This rustic crostata has all there is to love about pie. The flaky and buttery crust, just slightly crunchy and </h3><div><ol style="background-color: whitesmoke; border: 0px; box-sizing: inherit; color: #1c1c1c; font-family: FranklinGothicURW-Boo, Helvetica, Arial, sans-serif; font-size: 15px; font-stretch: inherit; font-variant-east-asian: inherit; font-variant-numeric: inherit; line-height: inherit; list-style: none; margin: 0px; padding: 0px; vertical-align: baseline;"><li class="o-Method__m-Step" style="border-bottom-color: rgb(224, 224, 224); border-bottom-style: solid; border-image: initial; border-left-color: initial; border-left-style: initial; border-right-color: initial; border-right-style: initial; border-top-color: initial; border-top-style: initial; border-width: 0px 0px 1px; box-sizing: inherit; font-family: inherit; font-size: 16px; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px 20px 20px; vertical-align: baseline;">To make the pastry: combine the flour, sugar, salt, and lemon zest in a large mixing bowl. Add the butter and mix with a pastry blender or your hands until the mixture resembles coarse crumbs. Add the egg yolk and pour in the ice water; work it in to bind the dough until it holds together without being too wet or sticky. Squeeze a small amount together, if it is crumbly, add more ice water, 1 teaspoon at a time. Form the dough into a disk and wrap in plastic wrap; refrigerate for at least 30 minutes.</li><li class="o-Method__m-Step" style="border-bottom-color: rgb(224, 224, 224); border-bottom-style: solid; border-image: initial; border-left-color: initial; border-left-style: initial; border-right-color: initial; border-right-style: initial; border-top-color: initial; border-top-style: initial; border-width: 0px 0px 1px; box-sizing: inherit; font-family: inherit; font-size: 16px; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 20px; vertical-align: baseline;">To make the filling: combine the peaches, blueberries, lemon juice, sugar, and flour in a large mixing bowl. Toss the mixture gently to coat the fruit.</li><li class="o-Method__m-Step" style="border-bottom-color: rgb(224, 224, 224); border-bottom-style: solid; border-image: initial; border-left-color: initial; border-left-style: initial; border-right-color: initial; border-right-style: initial; border-top-color: initial; border-top-style: initial; border-width: 0px 0px 1px; box-sizing: inherit; font-family: inherit; font-size: 16px; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 20px; vertical-align: baseline;">Prepare your wooden burning brick oven according to manufacturer's directions or place a pizza stone in a conventional oven and preheat to 375 degrees F.</li><li class="o-Method__m-Step" style="border-bottom: none; border-image: initial; border-left: 0px; border-right: 0px; border-top: 0px; box-sizing: inherit; font-family: inherit; font-size: 16px; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 20px 20px 0px; vertical-align: baseline;">Sprinkle the counter and a rolling pin lightly with flour. Roll the dough out into a 14-inch circle, about 1/4-inch thick; it doesn't have to be perfect, free-form is the look you want for this rustic tart. Transfer the dough to a lightly floured pizza paddle. Spoon the fruit mixture into the center of the dough, leaving a 2-inch border all around; brush the border with the egg wash. Lift the edge of crust over the filling, leaving the fruit exposed in center. Gently fold and pinch the dough to seal any cracks. Brush the crust with the remaining egg wash and sprinkle with sugar. Bake the crostata directly on the brick oven floor towards the front or on the preheated pizza stone for 30 to 40 minutes or until the crust is golden brown and fruit is bubbly and tender. Slide a pizza paddle under the tart to remove it from the oven. Serve warm or at room temperature with vanilla ice cream.</li></ol></div>Cookhttp://www.blogger.com/profile/12415106172597738727noreply@blogger.comtag:blogger.com,1999:blog-2523456534186390948.post-51890587307256786392017-08-07T07:00:00.000-07:002023-11-05T18:59:14.262-08:00Mojito Cocktail with Bacardi Rum and Limoncello<h3 style="text-align: left;">This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone #RumInTheSun #CollectiveBias The following content is intended for readers who are 21 or older</h3><br />This summer take the classic mojito cocktail to a whole new lemony level<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfJn2CPR6FbHAetP-SE5A9TkTnVDLcxmCsh6JVszE6CRqTPpKO_JkNVuoU7sPAPVK6th0ThZeYQp5nN4-cp1gMESj_0Kb_6DZmro6bdGier2iFYLatSt3ZeQcCOStgYVIzMWio2WyArVSC/s1600/2017-08-02+055resized.jpg"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfJn2CPR6FbHAetP-SE5A9TkTnVDLcxmCsh6JVszE6CRqTPpKO_JkNVuoU7sPAPVK6th0ThZeYQp5nN4-cp1gMESj_0Kb_6DZmro6bdGier2iFYLatSt3ZeQcCOStgYVIzMWio2WyArVSC/s1600/2017-08-02+055resized.jpg" /></a>When summer is in full swing and pool parties are calling, it's essential to know how to craft the perfect, refreshing and delicious cocktail that will have everyone beg for more. <br />All you need is a fun new recipe (I've got that for you) and a bottle (or make it TWO!) of delicious Bacardi rum. <br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-JI6LBIlMf5imRrS_HQG2N9tZQwsiYVL1zCq9GCJkNpWP1U-hFZNn1u-2ZXGtAqfaqiwYiftDdxadPoPA3Xgc89elI_gPez3eNl1gmwmgsWLcFofPas7mXqBjynt-1MQCQO3g7uVF2pRM/s1600/FullSizeRender+%25283%2529.jpg"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-JI6LBIlMf5imRrS_HQG2N9tZQwsiYVL1zCq9GCJkNpWP1U-hFZNn1u-2ZXGtAqfaqiwYiftDdxadPoPA3Xgc89elI_gPez3eNl1gmwmgsWLcFofPas7mXqBjynt-1MQCQO3g7uVF2pRM/s400/FullSizeRender+%25283%2529.jpg" /></a><br />Because of its unique and versatile character, smooth and light body, Bacardi rum makes the perfect choice for summer entertaining. When it comes to rum-spiked drinks there are really many options out there. From daiquiri to rum punch, pina colada and mojito. All are so great that it's hard to pick just one. <br />But today (and just for YOU!) I'm sharing what I can honestly say is my new favorite of the summer. Take a look!<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgW9tSyJ5Gd1PWW5iUdVuzr3WxwYtaumc6ksIxm-SnagwClIczcuxyUcmrdzSS1G_u0XTYUMGAVkAiWCgSDVvw9uAKiipaDmFBpdBv9Tgmc15ng9cq0pXGLNxbBuJ08NDc49AMQq7Ng6bgc/s1600/2017-08-02+164.JPG"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgW9tSyJ5Gd1PWW5iUdVuzr3WxwYtaumc6ksIxm-SnagwClIczcuxyUcmrdzSS1G_u0XTYUMGAVkAiWCgSDVvw9uAKiipaDmFBpdBv9Tgmc15ng9cq0pXGLNxbBuJ08NDc49AMQq7Ng6bgc/s640/2017-08-02+164.JPG" /></a><br />This is not your traditional recipe, but one extra way to enjoy your Bacardi. Think of the classic mojito with an Italian twist. A perfect blend of rum, mint, lime with the addition of some Italian limoncello for an extra kick. Minty and citrusy. Refreshing and sweet. With just the right balance of alcohol and sparkle to keep the party going. <br />I'm sure that once you have a glass of this cocktail, it will be your new favorite too!<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzCXJJ8TS5UJ8-pfm0ObnwWw3i4YNbUeTQAK37Xq3YngWctlAeoOJPgnlUF-cQRMpVja9gLOSXOwsmGwWPSw-lWmnqEM-_vJSJtQ7H_m6mKSLAfLpuZTFsri1DxgvySJgemPLw1g0KZ9DB/s1600/2017-08-02+148.JPG"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzCXJJ8TS5UJ8-pfm0ObnwWw3i4YNbUeTQAK37Xq3YngWctlAeoOJPgnlUF-cQRMpVja9gLOSXOwsmGwWPSw-lWmnqEM-_vJSJtQ7H_m6mKSLAfLpuZTFsri1DxgvySJgemPLw1g0KZ9DB/s640/2017-08-02+148.JPG" /></a><br /><br />This drink is ready in a snap. Add a little sugar and mint (spearmint if you have it) to the lime. Using a muddler mash enough so that the mint release its flavor. Add rum and limoncello. Stir to dissolve the sugar. Top with ice and sparkling soda water. Decorate your glass with mint leaves and a lime slice. <br />Simple as that!<br /><br /><br /><br />And if you like to explore what distilled spirit has to offer, check out the new Bacardi Banana rum. Add it to lemon-lime soda or mix it with orange or strawberry juice, for a fun and fruity drink. A must-try especially for those of you that like to experiment with new flavors.<br />Also, don't miss your chance to win a concert trip anywhere around the globe with Bacardi and Live Nation. You can enter the Bacardi summer sweepstakes online <a href="http://cbi.as/9l-13">here</a>. Other amazing prices are concert Rock Flights, concert gift cards, and Ultimate Concert Access Passes. Redeem an on-pack code placed on select Bacardi Superior bottles for $5 Live Convert Cash, 2 codes gets $15 Live Nation Concert Cash. Cookhttp://www.blogger.com/profile/12415106172597738727noreply@blogger.comtag:blogger.com,1999:blog-2523456534186390948.post-69941208748450034692017-08-02T04:17:00.000-07:002022-06-24T01:32:50.428-07:00Conference Talks, Great Success!<h3 style="text-align: left;">'Tis the Season for stitching up the last year of your life, making a few key graphics, and tossing them into a (presumably) 30-minute talk to inform and entertain your colleagues. That's right, <strike>Summer</strike> Seminar Vacation!</h3><br />But wait - will your message come through? Will I, as an informed audience member, walk out of the auditorium singing your praises, or desperately fighting off Morpheus?<br /><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhE5EHgB_vb-oy4NBk5jrtAdn8_sSU0_ct4Md52Q9Mmv0O9xhc4NyUSDpAxLlivg8-XrhmmwC3__93gYBjlSilBGERpesbArdY_HhpqU6LdMpiD8twzfdK6eMVRAzb3ppTvIfdIHQRYsmCu/s1600/Moss_2017.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="980" data-original-width="1306" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhE5EHgB_vb-oy4NBk5jrtAdn8_sSU0_ct4Md52Q9Mmv0O9xhc4NyUSDpAxLlivg8-XrhmmwC3__93gYBjlSilBGERpesbArdY_HhpqU6LdMpiD8twzfdK6eMVRAzb3ppTvIfdIHQRYsmCu/s320/Moss_2017.jpg" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">I'd rather watch this grow all day than listen to certain speakers again...</td></tr></tbody></table><br /><div>Without further ado, I'd like to capture some honest feedback, both given and received, that I'll call the "Summer Talk Axioms." Certainly, nothing is new under the sun: I tread in tracks left by Derek, Chemjobber, Fabian, ChemBark, and many other sage counselors. I question only that, given these many posts (and more sure to come), how has the message has not percolated into the community faster? </div><div><br /></div><div>Anyway, to the meat of it:</div><div><ul><li>Help me learn: What are the big takeaways? Why did you do them, and how? If you were forced to deliver this same talk in 2 minutes, could you do it, <i>while maintaining</i> understanding in your listener? That's a tough benchmark!</li></ul><ul><li>Timing: For the love of all that is holy, <b>please</b> do not attempt to deliver a 50-minute "pre-fab" slide deck inside of 30 minutes. Ditto a 30-minute deck inside a 15-minute lightning talk. If you are switching slides every 20 seconds, it's nigh impossible for your poor audience to keep up...</li></ul><ul><li>Engagement: Stop every few minutes to look someone in the eye. Tell a joke. Modulate your voice. Take a drink of water to let a point sink in. Presentation skills belong to that witches' brew of soft skills and social norms blended with (some) content. Often, we listeners engage more with the person and their body language in place of the content.</li></ul><ul><li>Tell <b><u>a</u></b> story. <b>One</b>. Not multiple vignettes of seemingly unrelated threads. Present a logical whole.</li></ul><ul><li>Don't repeat "<i>this is exciting!</i>" If you have to reinforce this, your content almost surely isn't.</li></ul><ul><li>Know your time, and practice delivery. As a hint, you're probably over time when the audience begins to check their phones. Or mutters. Leaves for cigarette and bathroom breaks. A good talk has a clear beginning, middle, and end, and has distinct landmarks for <b>major points</b> and <b>applause / recognition</b>. Know yours.</li></ul><ul><li>Proofread. Ask someone who loves you to proofread. Ask someone who hates you to proofread. Proofread. Proofread. Especially embarrassing - misspelled titles!</li></ul><ul><li>The four "Thank-Yous" - Thank your host for introducing you. Thank the organizers / school / company for the opportunity to visit. Thank your group, coworkers, or boss for their collegiality. And thank the audience for listening. This goes a very, very long way.</li></ul><ul><li>Answer questions succinctly. Two or three sentences, and a promise to follow up after the talk, should be sufficient. Anything more holds the other 99% of your audience captive, while you dig through back-up slides and comment about long-departed group members. </li></ul><div><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEqzecvsZ2kBShc-TcvdKRsi95rg5Iniu6ynLUpWkvav-beOsQILMiCLTXMLUUBfJU8-AvGu7KMhbJdOZSyaR0uXhnmdISWJJMFEMSn8g7Ue_V-Ns8iZONZLHSm2PlOXGgMLWsRPemoYqJ/s1600/borat.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="922" data-original-width="800" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEqzecvsZ2kBShc-TcvdKRsi95rg5Iniu6ynLUpWkvav-beOsQILMiCLTXMLUUBfJU8-AvGu7KMhbJdOZSyaR0uXhnmdISWJJMFEMSn8g7Ue_V-Ns8iZONZLHSm2PlOXGgMLWsRPemoYqJ/s320/borat.jpg" width="277" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Your talk was nice. Very nice. Great success!</td></tr></tbody></table><div><br />Readers, I'm sure I've missed some, and welcome any input in the comments. </div><div>Happy Summer!</div><br /></div>Cookhttp://www.blogger.com/profile/12415106172597738727noreply@blogger.comtag:blogger.com,1999:blog-2523456534186390948.post-14606957502894983452017-07-31T08:32:00.000-07:002023-11-05T18:59:14.218-08:00Fruit Tart with Custard Cream<br />Ready to find out how to make this fresh and picture-perfect fruit tart <br /><br />right in your own kitchen?!? <br /><br /><br /><br />It's not so hard! It's not hard at all to whip up this BEAUTY!<br />I promise that if you follow my simple step-by-step directions below, you'll be able to make from scratch, right in your kitchen this delicious, summer-perfect dessert. Made with a traditional cookie crust (pasta frolla), creamyCookhttp://www.blogger.com/profile/12415106172597738727noreply@blogger.comtag:blogger.com,1999:blog-2523456534186390948.post-21149082368873253582017-07-27T06:06:00.000-07:002023-11-05T18:59:14.227-08:00Deiss Pro Julienne & Vegetable Peeler Review<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPq88BeCHnRJ-UQDGgHc68hY8fkFUmwzQayuKZ0_TU8wlY3jfDWzPv2ZanH7xY_wb16H8UJjOYydRosLbu2GVk1dqhEDAjd8dd5SEQV0Vair5BEftiXo8wnPvPBEPbt2oNvTcXdS7rfC3U/s1600/61jnwV7VBdL._SL1500_.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="400" data-original-width="600" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPq88BeCHnRJ-UQDGgHc68hY8fkFUmwzQayuKZ0_TU8wlY3jfDWzPv2ZanH7xY_wb16H8UJjOYydRosLbu2GVk1dqhEDAjd8dd5SEQV0Vair5BEftiXo8wnPvPBEPbt2oNvTcXdS7rfC3U/s1600/61jnwV7VBdL._SL1500_.jpg" /></a></div><span style="font-family: inherit;">Is a <a href="http://cookingwithamy.blogspot.com/2014/09/zucchini-noodles-recipe.html" target="_blank">spiralizer</a> necessary? I got one to review, but truth be told I’m unconvinced. It turns out there are lots of ways to get strands and ribbons from vegetables and fruit. The most common kitchen tools, a grater and a vegetable peeler work remarkably well. I'm also a fan of the </span><a href="http://cookingwithamy.blogspot.com/2017/06/choosing-mandoline.html" target="_blank">mandolin</a><span style="font-family: inherit;"> which can be used to make many more types of cuts. </span><span style="font-family: inherit;">But if you really enjoy creating these textures and want a single gadget, the <a href="http://www.amazon.com/exec/obidos/ASIN/B00LKRZ9Y4/cookingwitham-20" target="_blank">Deiss Pro Julienne & Vegetable Peeler</a> is really a three in one. It’s great for peeling potatoes and carrots, but it’s also good for creating those slithery ribbons and shredds for salads. It also has a nifty feature on the side that allows you to remove the "eyes" from potatoes without resorting to a paring knife or use it to create a peel strip from citrus fruit. </span><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtkqImH744dNzMNRyU7GDDsF6g9OtcguRd7hL7-5VV9-Zd_7WoFDD_IUmJjfXOTghs3Xhy0HOz2V_PoYJI_Hlj7ooGwRFetFB4cnMj-M4OLI67ZmNMXYrveO0wh0R0NylCS9IzO8JUR1B0/s1600/strands.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="459" data-original-width="600" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtkqImH744dNzMNRyU7GDDsF6g9OtcguRd7hL7-5VV9-Zd_7WoFDD_IUmJjfXOTghs3Xhy0HOz2V_PoYJI_Hlj7ooGwRFetFB4cnMj-M4OLI67ZmNMXYrveO0wh0R0NylCS9IzO8JUR1B0/s1600/strands.jpg" /></a></div><div style="line-height: normal; min-height: 14px;"><span style="font-family: inherit;"><br /></span></div><div style="line-height: normal;"><span style="font-family: inherit;">I’ve been using this gadget on zucchini. I use the larger ribbons with chunkier pasta and the shreds with skinny noodles. I blanch the zucchini for a minute or two with the pasta, to get rid of the rawness and cook it just enough so it blends nicely with the pasta. It helps me to lower the carbs and bulk up a pasta meal with healthy vegetables. </span></div><div style="line-height: normal;"><span style="font-family: inherit;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgs89W9JWMZsr9_nF-fvabIkha3WHdDPb7WSrmtmht8iK-wkY-sfnSNJqEx2gNe1FJIODDXw3VCyOsRjTJsp9VkXgS5Bi1R3CYuhwcl6kDq1HYr0MFCvitWSD-b2Oi3UjWD8CCAj4ZxH9Ys/s1600/ribbons.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="459" data-original-width="600" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgs89W9JWMZsr9_nF-fvabIkha3WHdDPb7WSrmtmht8iK-wkY-sfnSNJqEx2gNe1FJIODDXw3VCyOsRjTJsp9VkXgS5Bi1R3CYuhwcl6kDq1HYr0MFCvitWSD-b2Oi3UjWD8CCAj4ZxH9Ys/s1600/ribbons.jpg" /></a></div><div style="line-height: normal;"><span style="font-family: inherit;">It’s also good for creating ribbons of cucumber for salads. </span></div><div style="line-height: normal;"><span style="font-family: inherit;"><br /></span></div><div style="line-height: normal;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZlsniyqilx_yhc37QKGoHIQ6mR9CfecQjU6gun_T5xFPkZmBnBIX5wLbF6W0EyaCOakyqbFhR6_iaHj9-QHZ8VZqDv89un2DFNKhK-oSK0sFuD9CuBe0EjZYtwSOduEVSENFgVJnH8h27/s1600/Unknown.jpeg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="315" data-original-width="600" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZlsniyqilx_yhc37QKGoHIQ6mR9CfecQjU6gun_T5xFPkZmBnBIX5wLbF6W0EyaCOakyqbFhR6_iaHj9-QHZ8VZqDv89un2DFNKhK-oSK0sFuD9CuBe0EjZYtwSOduEVSENFgVJnH8h27/s1600/Unknown.jpeg" /></a><span style="font-family: inherit;">Another way I am using it is to make vegetable slaws. The latest one I made with raw carrots, beets and celeraic. I tosssed it with a creamy sesame dressing for a deliciously crunch salad. </span></div><div style="line-height: normal; min-height: 14px;"><span style="font-family: inherit;"><br /></span></div><div style="line-height: normal;"><span style="font-family: inherit;">This is a small gadget, and I like that it both peels and shreds, the only negative to it is cleaning it. Because it creates such fine strands, it can be a pain to remove them all, the best bet is to use a bamboo skewer if any tiny bits get stuck in the teeth. At just under $10 I </span>think it's a good buy especially if you are in the market for a new peeler as eventually they do become dull. </div><div style="line-height: normal;"><span style="font-family: inherit;"><br /></span></div><div style="line-height: normal;"><span style="font-family: inherit;">Do you have a spiralizer? Or do you use something else? If you have any favorite recipes let me know in the comments. </span></div><div style="line-height: normal; min-height: 14px;"><span style="font-family: inherit;"><br /></span></div><div style="line-height: normal; min-height: 14px;"><i><span style="font-family: inherit;">Disclaimer: I was provided with the Deiss Pro Julienne & Vegetable Peeler for review purposes. </span>This<span style="font-family: inherit;"> post includes an affiliate link. I was not compensated monetarily for </span>this<span style="font-family: inherit;"> or any other post. </span></i></div>Cookhttp://www.blogger.com/profile/12415106172597738727noreply@blogger.comtag:blogger.com,1999:blog-2523456534186390948.post-16187809631668729132017-07-25T07:28:00.000-07:002017-08-02T23:11:37.530-07:00Discovering Crémant d’Alsace Rosé<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGbUHcae01KsqbX1TBy81GEKJhonrgAd3FtQV30wZdaa57ZPprdIWgeDJl2_L3QoC88Zespuv7BLM0CVPWbannoT31U3_saE6QRTEJePBhrcGxvWTqcrOLMeG0BtW42LtWkX_GlHTRqoVw/s1600/PinotNoir.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="459" data-original-width="600" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGbUHcae01KsqbX1TBy81GEKJhonrgAd3FtQV30wZdaa57ZPprdIWgeDJl2_L3QoC88Zespuv7BLM0CVPWbannoT31U3_saE6QRTEJePBhrcGxvWTqcrOLMeG0BtW42LtWkX_GlHTRqoVw/s1600/PinotNoir.jpg" /></a></div><div style="font-family: Helvetica; line-height: normal;">When I think of the <a href="http://www.winesofalsace.com/" target="_blank">wines of the Alsace</a> I think white wine. After all 90% of the wines produced in the Alsace are white. But there’s growing interest in one particular red wine, Pinot Noir. This is a recent development, in part due to changing climate conditions. The Alsace already has a staggering 15 different soil types and now it has a longer growing season. Limestone and clay ensure that Pinot Noir will develop the right acidity and tannins. Good Pinot Noir never happens by mistake! I recently enjoyed a wine dinner with a number of different bottles of Pinot Noir from the Alsace. They had all the characteristics I expect from Pinot Noir—notes of strawberry or raspberry, smoke, leather, sometimes spice, fresh acidity. Some were fresh and vibrant, others more complex and earthy. But the wine I enjoyed the most? Allimant Laugner Crémant d’Alsace Rosé. It's bright with strawberry and lemon, and deliciously fizzy and can be found for under $20.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiL-U00qWrEAbUuic1x6fHzZB-eRAPkEnPYYRFbvJHzubKbFKiTiXqV9tFSSEh9zYWPhd7ARaNDSuYAAtM4Au4RO7jIywttOdPOezlbVAfKfVQtHsD3dbaXUr_S4CDcT2KCd37Eg0oUWVDH/s1600/wines.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="831" data-original-width="600" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiL-U00qWrEAbUuic1x6fHzZB-eRAPkEnPYYRFbvJHzubKbFKiTiXqV9tFSSEh9zYWPhd7ARaNDSuYAAtM4Au4RO7jIywttOdPOezlbVAfKfVQtHsD3dbaXUr_S4CDcT2KCd37Eg0oUWVDH/s320/wines.jpg" width="231" /></a></div><div style="font-family: Helvetica; line-height: normal;"><br /></div><div style="font-family: Helvetica; line-height: normal;">I love sparking wines and Brut Rosé in particular. Crémant is the French name for sparkling wines outside of the Champagne region. Made exactly the same way as Champagne, it's the second fermentation that gives the wine bubbles. Crémant is made from several different grapes in the Alsace, but Crémant d’Alsace Rosé is made from 100% Pinot Noir. Right now I’m drinking a lovely bottle of Crémant d’Alsace Rosé from Pierre Sparr. It spends a year aging on the lees, is lively, fresh and has a smooth finish. </div><div style="font-family: Helvetica; line-height: normal; min-height: 14px;"><br /></div><div style="font-family: Helvetica; line-height: normal;">There’s something extremely special about all Brut Rosé that every sommelier knows. It’s perhaps the easiest wine in the world to pair with food. Really. It goes with just about everything from light seafood to rich barbecue. It’s my go to wine when I don’t want to do a full wine pairing with a tasting menu. I know that a bottle of Brut Rosé will handle whatever courses I’m served. Of course, I might switch to a bigger bold red for a steak course, but otherwise, I trust that Brut Rosé will work. But by all means enjoy it as an aperitif as well. It's an easy going wine that is good with or without food and the ones from the Alsace are particularly good and generally very reasonably priced. What more could you ask for? </div><div style="font-family: Helvetica; line-height: normal;"><br /></div><div style="font-family: Helvetica; line-height: normal;"><i>Disclaimer: My thanks to the Wine of the Alsace for inviting me to the dinner and Thierry Fritsch, Head Oeneologist and Educator for the Conseil Interproffesionel des Vins d’Alsace for educating me about these wines. I was not compensated monetarily for this or any other post.</i></div>Cookhttp://www.blogger.com/profile/12415106172597738727noreply@blogger.comtag:blogger.com,1999:blog-2523456534186390948.post-46572146610010942002017-07-19T13:39:00.000-07:002023-11-05T18:59:14.257-08:00Coconut and Chocolate Cheesecake Bars<br />Experience love at first bite with these elegant and luscious chocolate-coconut cheesecake bars<br /><br /><br /><br /><br />I haven't posted a new recipe in a loooong time! Sorry, I've been just "busy" with vacation :) <br />I spent ten fabulous days in St John US Virgin Island. This was my very first time in the Caribbean ... I know. What's wrong with me?!? I absolutely loved it and can't wait to go back and explore some Cookhttp://www.blogger.com/profile/12415106172597738727noreply@blogger.com