The Pot-roast...Seriously Good

Ingredients:

3.5 lbs. of beef shoulder or boneless chuck roast
1 tbsp. olive oil
salt, pepper and italian seasoning to taste
1 large yellow onion, chopped or sliced
4 cloves of garlic, peeled
1/2 cup red wine
several carrots (I used 4 or 5 whole ones) peeled and cut length wise
(I used a cast iron pot w/ lid, the original recipe called for any pot with tight lid) 

 Instructions:

1. Heat oil on medium/high heat.  Rub salt, pepper and italian spices all over meat.  Brown roast in pot, all over, several minutes on each side.  Don’t move roast while side is browning or it won’t brown well (according to recipe, but I can’t help but be a little nosy and peak).  I think it was about 5 minutes on each side.
2. When roast is browned, lift up mean and add garlic cloves (peeled and whole) and onion to bottom of pan.  Let roast sit on top.  Add 1/2 cup of red wine.  Cover.  Bring to simmer (doesn’t take long) and then adjust the heat down to lowest possible to maintain low simmer when covered.
3. Cook 3.5 hours.  Add carrots and cook until tender (10-15 minutes).

Original recipe recommended serving with green beans and potatoes.

Thanx to 'Pieces of Me'....http://aimeegriffith.wordpress.com/

Secret Ingredient for the Ultimate French Toast

French toast is a simple breakfast staple, but it doesn't have to be boring. Ditch the maple syrup with Chef Fabio's Italian twist on this morning favorite, stuffed with creamy mascarpone and drizzled with a quickly made blueberry compote. This dish is perfect for a lazy brunch with the family or for special guests.  

 

 

Thanx Yahoo 



Mr. Humble at Your Service

                    My name is Mr. Humble
I am the in-house expert,  expert on what you ask, friends I ask myself the very same question .

I'm filling in for 'Witchy' , she will be out for awhile don't put your party hats on she is expected back , hopefully this week . Witchy asked me to fill in for her and I would be greatly rewarded , HMmmmm sounds good to me if you get my drift (smiling)

Cubs Video Club

 

 



Coconut Cream Pie

     Makes  8  servings

1/2................... (15-ounce) package refrigerated piecrusts

1/2 ...................cup sugar
1/4.................... cup cornstarch
2 ......................cups half-and-half
4 .....................egg yolks
3...................... tablespoons butter
1....................... cup sweetened flaked coconut
2 1/2................. teaspoons vanilla extract, divided
2 ........................cups whipping cream
1/3..................... cup sugar

             **Garnish: toasted coconut**
Fit 1 piecrust into a 9-inch pie plate according to package directions; fold edges under, and crimp. Prick bottom and sides of piecrust with a fork.

Bake according to package directions for a one-crust pie.

Combine 1/2 cup sugar and cornstarch in a heavy saucepan. Whisk together half-and-half and egg yolks. Gradually whisk egg mixture into sugar mixture; bring to a boil over medium heat, whisking constantly. Boil 1 minute; remove from heat. Stir in butter, 1 cup coconut, and 1 teaspoon vanilla.

Cover with plastic wrap, placing plastic wrap directly on filling in pan; let stand 30 minutes. Spoon custard mixture into prepared crust, cover and chill 30 minutes or until set.

Beat whipping cream at high speed with an electric mixer until foamy; gradually add 1/3 cup sugar and remaining 1 1/2 teaspoons vanilla, beating until soft peaks form. Spread or pipe whipped cream over pie filling. Garnish, if desired.
Heart healthy

Italian Meatbll Sliders with Spinach and Mozzarella Salad

1 ..........................tablespoon olive oil
3 .........................garlic cloves , minced
3 .........................shallots , finely minced
1/3.......................cup part-skim ricotta cheese
1/4 ......................cup chopped fresh persley
1/4 ......................cup panko (Japanese breadcrumbs) toasted
1/2 ......................teaspoon freshly ground black pepper
1/8 ......................teaspoon crushed red pepper
1/8 ......................teaspoon salt
8 .........................ounces lean ground pork (optional) ground turkey
2 ........................(4 0unce) links turkey Italian sausage , casing removed
1 .........................large egg
1-1/2 ...................cups lower-sodium marinara sauce
12 ......................slider buns , toasted ( very small Hamburger buns)
12 ......................basil leaves
*********************************************************************
1) Heat 1 teaspoon oil in large skillet over medium heat ; swirl to coat . Add garlic and shallots to pan ; saute 3 minutes or until shallots are softened , stirring frequently . Combine shallots mixture , ricotta and next 8 ingredients (through egg) in a medium boowl . Shape mixture into 12 (1 inch) meatballs , flatten each meatball slightly .
2) Return pan to medium-high heat . Add remaining 2 teaspoons oil to pan . Add meatballs to pan ; cook 6 minutes , turning once . Add marinara sauce ; bring to a boil , scraping pan to loosen browned bits . Cover , reduce heat and simmer 8 minutes or until meatballs are done . Top bottom half of each bun with 1 1/2 tablespoons sauce , 1 meatball , 1 basil leaf , and top half of bun .
******************************************************************
**************Spinach and Mozzarella Salad
Combine one cup julienne-cut red bell pepper , 1 sliced red onion , 2 tablespoons olive oil and 1 tablespoon balamic vinegar in a large bowel ; let stand 15 minutes . Add 6 cups baby spinach , 1/4 teaspoon salt and 3/4 teaspoon black pepper . Toss . Top with 6 tablespoons finely chopped fresh mozzarella .
Serves 6
Heart healthy

Beef Short Rib Stew with Chili Biscuit Topping

Prep Time : 35 minutes ...Cook time : 3 hours ... Makes 6 servings

3 ....................pounds lean beef short ribs

1/4 .................cup unsilted all purpose flour

3 ....................tablespoons vegetables oil

4 ....................medium-size carrots , peeled and cut innto 1/2-inch rounds

1 .....................clove garlic , minced

4 ....................cups canned reduced-sodium beef stock

1 ....................can (16 ounces) Italian plum tomatoes with their juice

1/2 .................teaspoon salt

1/2 .................teaspoon dried thyme , crumbled

1/4 .................teaspoon black pepper

1 ....................cup pearl onions

1/4 ................cup chopped parsley

1) Preheat the oven to 350*F . In a large self-sealing bag , dredge beef ribs in batches in flour . Set aside .

2) In a 6-quart Dutch oven , heat 1 tablespoon of the oil over moderately high heat 1 minute . Add carrots , onion and garlic and saute until onion is limp ... about 5 minutes . Tranfer vegetables to a small bowl and reserve .

3) Heat the remaining 2 tablespoons of oil in the Dutch oven over moderately high heat 2 minutes , add dredged ribs (in batches if necessary) , and saute , turning frequently , until nicely browned ... about 5 minutes .

4) Add stock , tomatoes and their juice , salt , thyme and pepper . Bring to a boil over high heat , cover , tranfer to the oven and bake until meat is almost tender ... 1 -1/2 to 2 hours .

5) Stir in reserved vegetables and pearl onions , recover and bake until meat is folk tender -- 30 to 40 minutes . Prepare Chili Biscuit Topping .

6) Remove stew from oven and increaser the oven temperature to 450*F . Skim fat from stew .

7) Top stew with Chili Biscuit Topping and bake as directed . Sprinkle stew and buscuit topping with parsley and serve .

CHILI BUSCUIT TOPPING :

2 ........................cups all-purpose flour

3 ........................tablespoons baking powder

2 ........................teaspoons chili powder

1/2 .....................teaspoon salt

1/3 .....................cup vegetable shortening

2 ........................tablespoons butter or margarine

1 ........................cup coarsely shredded sharp Cheddar cheese

1/4 ....................cup buttermilk

1) In a large bowl , combine flour , baking powder , chili powder , baking soda and salt . Using a pastry blender , cut in shortening and butter until mixture resembles coarse crumbs . Fork in the cheese , then the buttermilk and continue mixing with a fork until a solf dough forms . On a lightly floured surface , pat dough into a circle 3/4-inch thick , then cut into 6 rounds with a floured 3-inch biscuit cutter .

2) Space biscuits evenly on top of actively bubbling stew , return to the oven and bake , uncovered , until biscuits are golden brown ... about 12 to 15 minutes .

Chilly weather is coming .......could there be a more satisfying dish on a chilly night than a bowl of beef stew with a spicy biscuit topping . The secret to a great taste in the stew are slow , even cooking and the right cuts of beef .

Heart healthy.

Basque Vegetable Soup

 

Prep : 25 minutes Cook: 2-1/4 hours + cooling Makes 10 to 12 servings

1 ............ broiler / fryer chicken (2 to 3 pounds)
8............. cups water
2............. medium leeks , sliced
2............. medium carrots , sliced
1..............large turnip , peeled and cubed
1..............large onion , chopped
1..............large potato , peeled and cubed
1..............garlic clove , minced
1-1/2........teaspoon salt
1/2............teaspoon pepper
1...............tablespoon minced fresh parsley
1...............teaspoon dried thyme
3/4............pound Polish sausage links
2...............navy beans , rinsed and drained
1...............can (15 ounces) tomato sauce

1 .       In Dutch oven , slowly bring chicken and water to a boil ; skim foam . Reduce heat ; cover and simmer for 45 to 60 mintues or until tender . Remove chicken ; set aside until cool enough to handle .
2.       Strain broth and skim fat . Return broth to Dutch oven . Add the leeks , carrots , turnip , onion , potato , garlic , salt , pepper , parsley and thyme . Bring to a boil . Reduce the heaat ; cover and simmer for 30 minutes .
3.       In a large skillet , cook sausage over medium heat until no longer pink . Drain on paper towels ; set aside .
4 .       Meanwhile , remove chicken from bones and skin . Cut chicken into bite-size pieces ; add to pan . Add beans , cabbage and cooked sausage . Simmer uncovered for 30 minutes or until vegetables are tender . Stir in tomato sauce , heat through .

This is a hearty soup offered in many restaurants specializing in Basque cusine . It's a nice way to use the vegetables that are available in the fall .

Baked Pork Chops with Apple Dressing

Prep : 30 minutes      Bake:  50 minutes    make 4 servings

STUFFING :
2/3  ...............cup chopped celery
1/3 ................cup chopped onion
2 ...................tablespoons butter
2 ...................cups unseasoned stuffing cubes
1/2 ................cup chopped peeled apple
1/4 ................cup chicken broth
2 ...................tablespoons  minced fresh parsley
1/8 ................teaspoon salt
1/8 ................teaspoon pepper
PORK CHOPS :
4 ...................bone in pork loin chops (1-inch thick)
1/8 ................teaspoon salt
1/8 ................teaspoon pepper
2 ...................tablespoons olive oil
1 ...................tablespoon butter
1/2 ................chicken broth
1-1/2 .............cups peeled apple
3 ....................tablespoon  chopped walnuts
3 ....................tablespoons maple syrup

1)      In a large skillet , saute celery and onion  in butter  until tender . Place in a large bowl . Stir in the remaining stuffing ingredients .
2)      Cut a pocket  in each pork chop  by slicing almost  to the bone , fill with stuffing  mixture  . Secure with  toothpicks  . Sprinkle  pork with salt and pepper .
3)       In a large skillet  , brown chops  in oil and butter  on both sides  . Transfer to a greased  13-inch x 9-inch baking dish  . Add broth  to the skillet  , stirring  to loosen brown bits  from the pan , stir in the apple  , walnuts  and syrup . Pour over chops .
4)        Cover  and bake  at 350*  for 50 to 60 minutes  or until a meat thermmometer  reads 160* . Discard  toothpicks  before serving .

Apples  and pork chops  make a delicious pairing. You will like  to make this pork chops  anytime  . It makes a hearty meal  and is great  when the weather turns a little brisk .
Heart Healthy

Food for Thought : September is National Cholesterol Education Month

Tina Moser confers with her children Noah and Lydia in the dairy aisle while shopping for the family at Brookshire's on Line Avenue recently (Shreveport , Louisiana).

When Tina Moser is planning her family’s meals, she turns to grocery store circulars and sales for help in deciding what’s for dinner **September is National Cholesterol Education Month (NCEM)
Cholesterol is essential for building cells  , helping your body  digest  and absorb fat  and can even  play a role model in building  healthy bones .
However , too much of it  is not a good thing . Choleaterol  is the stuff  that can lead to fatty deposit  in your blood  vessela  that can reduce blood flow  and cause a heart attack  or stroke . Here are a few tips to help you celebrate  National Cholesterol Month in a healthy way :

1 . Have your cholesterol checked  by your doctor  . Make sure  you discuss  ant medication  you are taking  and your family history .

2. Exerise  regularly . Getting plenty  of physical  activity  can help you lower  your cholesterol levels .

3. Maintain a healthy weight  . Being  overweight  can raise  your cholesterol  levels . Losing weight  can lower  your cholesterol .

4. If you smoke  , quit as soon as possible.

5. Eat a healthy  diet . Diets high in saturated  fats  and trans fats  can lead to high cholesterol .

Words of Wisdom;
When your out go  exceeds your inflow , your over-head becomes your downfall.
Always smile; it increases your face value .
you may be disappointed if you fail , but you are doomed if you don't try . Occasionally , failure is the price of improvement , is it not so ?

A proud Grandpa                 G.

Crispy Oven-Baked Tilapia with Lemon-Tomato Fettucine

Prep /Total: 40 minutes  ...  Makes 4 servings

Have fish for a change! Baked panko-breaded tilapia is a healthy alternative to pan-frying. Serve it with fettucine with capers, feta cheese, and fresh basil.

2 ..................lemons 
1 ..................cup panko (Japanese breadcrumbs)
1 ..................teaspoon paprika
4 ..................(4-oz.) tilapia fillets 
2 ..................teaspoons salt, divided
6 ..................tablespoons butter, melted
1 ..................(16-oz.) package spinach fettuccine
2 ..................tablespoons butter
1 ..................cup chopped sweet onion
4 ..................garlic cloves, pressed
1 ..................(14.5-oz.) can petite-diced tomatoes
2 ..................tablespoons drained capers
1/4 ...............cup crumbled feta cheese
1/4 ...............cup chopped fresh basil

1.         Preheat oven 425°. Grate zest from lemons to equal 4 teaspoons. Cut lemons in half; squeeze juice from lemons into a measuring cup to equal 2 tablespoons. Combine panko, paprika, and 2 teaspoons lemon zest in a shallow dish. Sprinkle fish with 1 teaspoons  salt. Dip fish in 1/4 cup melted butter; dredge in panko mixture, pressing panko to adhere. Place fish on a lightly greased rack in an aluminum foil-lined broiler pan. Drizzle remaining 2 Tbsp. melted butter over fish. Bake 20 to 25 minutes or until fish flakes with a fork.
2.           Meanwhile, prepare pasta according to package directions. Melt 2 tablespoons butter in a large skillet over medium heat; add onion, and sauté 5 to 6 minutes or until golden. Add garlic, and cook 1 minute. Add tomatoes, and cook 5 to 6 minutes or until tomato mixture begins to thicken. Stir in 2 tablespoons lemon juice, 2 tablespoons  capers, and remaining 2 teaspoons lemon zest and 1 teaspoon salt; cook 2 to 3 minutes. Remove from heat, and toss with hot cooked pasta, feta cheese, and basil.
Serve with fish.
Heart healthy

Frozen Peanut Butter Pie

Prep : 12 minutes ... Freeze : 3 hours ... Stand : 10 minutes ...Makes 9inch pie

1 ..................cup whipping cream
1 ..................(8-ounce) package cream cheese, softened 
2/3 ...............cup creamy peanut butter 
1/2 ...............cup powdered sugar
1 ..................teaspoon vanilla extract
1 ..................(9-inch) prepared chocolate pie crust
          **Chocolate Ganache (recipe below) **
Garnishes: whipped cream, chopped chocolate-peanut butter candy .

1.          Beat whipping cream at medium speed with an electric mixer until soft peaks form.
2.          Combine cream cheese and next 3 ingredients; beat until creamy, stopping to scrape down sides of bowl as needed. Fold in whipped cream. Spoon cream cheese mixture into piecrust. Freeze 1 hour.
3.           Spread Chocolate Ganache over pie. Freeze 2 hours or until firm. Let stand 10 minutes before serving. Garnish, if desired. 
                             Chocolate Ganache

This pecipe goes with Frozen Peanut Butter Pie

1/3 ...............cup heavy cream
6 ..................ounces sweet dark chocolate 
 Heat cream in a small saucepan over low heat. Add chocolate, stirring until chocolate melts and mixture is well blended.

Fluffy Cream Cheese Biscuits

Prep /Total : 45 minutes ...............Makes about 18 biscuits
Three leavening ingredients—yeast, baking powder, and baking soda—ensure light biscuits every time. Serve with Ginger Ale-Brown Sugar Smoked Ham, Figgy Port Chutney and Blue Cheese Butter (Recipes below)

1 ...................(1/4-oz.) envelope active dry yeast
1/4 ................cup warm water (105° to 115°)
5 ...................cups all-purpose flour
2 ...................tablespoons sugar
1 ...................tablespoon baking powder
1 ...................teaspoon baking soda
1 ...................teaspoon salt
1 ...................(8-oz.) package cold cream cheese, cut into pieces  1/2 ................cup cold butter, cut into pieces
1-1/4 .............cups buttermilk
                              **Parchment paper **
2 ....................tablespoons butter, melted

1.             Preheat oven to 400°. Combine yeast and warm water in a small bowl; let stand 5 minutes. 2. Meanwhile, whisk together flour and next 4 ingredients in a large bowl; cut cream cheese and cold butter into flour mixture with a pastry blender or fork until crumbly.
3.             Combine yeast mixture and buttermilk, and add to flour mixture, stirring just until dry ingredients are moistened. Turn dough out onto a lightly floured surface, and knead lightly 6 to 8 times (about 30 seconds to 1 minute), sprinkling with up to 1/4 cup additional flour as needed to prevent sticking.
4.             Roll dough to 3/4-inch thickness. Cut with a 2 1/2-inch round cutter, rerolling scraps once. Arrange biscuits on 2 parchment paper-lined baking sheets.
5.            Bake at 400° for 13 to 15 minutes or until golden brown. Brush with melted butter.


 Figgy Port Chutney :        
Spread leftovers on a grilled cheese sandwich, or spoon over grilled or roasted pork tenderloin.

Makes about 1-1/4 cups ....Total: 1 Hour, 5 Minutes
1 ..................tablespoon butter
1 ..................large shallot, finely chopped
1 ..................cup chopped dried Mission figs
1/2 ...............cup port
1/4 ...............cup honey
2 ..................tablespoons apple cider vinegar
1/4 ...............teaspoon freshly ground pepper
1/8 ...............teaspoon salt
1/2 ...............cup fig preserves
2 ...................teaspoons chopped fresh thyme
1.          Melt butter in a saucepan over medium heat; add shallot, and sauté 3 to 5 minutes or until tender. Stir in figs and next 5 ingredients. Bring to a boil; reduce heat to low, and simmer, stirring occasionally, 15 minutes or until liquid is almost completely absorbed. Remove from heat, and stir in preserves and thyme. Cool 30 minutes. Serve immediately, or store in an airtight container in refrigerator up to 1 week. (If chilled, let stand 30 minutes before serving.)

Blue Cheese Butter :         
Serve Blue Cheese Butter over warm biscuits for melt-in-your-mouth goodness with each savory bite.
Makes 1 cup  ... Total: 10 Minutes
1 ................(5-oz.) wedge soft ripened blue cheese, rind removed 1/2 .............cup butter
1 ................green onion, minced 
2 ................tablespoons chopped fresh parsley
1 ................teaspoon Dijon mustard
1/4 .............teaspoon freshly ground pepper
1.           Let cheese and butter come to room temperature. Stir together cheese, butter, and remaining ingredients with a fork until thoroughly blended. Serve immediately. Store in refrigerator up to 1 week.

Ginger Ale-Brown Sugar Smoked Ham:       
1.        Grab a bottle of your favorite spicy (or "hot") ginger ale (such as Blenheim from South Carolina, Buffalo Rock from Alabama, or a spicy Jamaican-style ginger beer) to use in this recipe.
 Makes 16 to 18 appetizer servings ...Total: 4 Hours, 50 Minutes
1 ...........(8- to 9-lb.) smoked, ready-to-cook, bone-in ham
2 ...........(12-oz.) bottles or cans spicy ginger ale
1/2 ........cup bourbon
1/4 ........cup firmly packed dark brown sugar
2 ...........teaspoons coarsely ground black pepper
1/2 ........teaspoon kosher salt
1/2 ........teaspoon dry mustard
1/4 ........teaspoon ground red pepper
1.        Preheat oven to 325°. Remove skin from ham, and trim fat to 1/4-inch thickness. Make shallow cuts in fat 1 inch apart in a diamond pattern. Place ham, fat side up, in a roasting pan; add ginger ale and bourbon to pan. Cover loosely with foil.
2.       Bake, covered, at 325° for 4 to 4 1/2 hours or until a meat thermometer inserted into ham registers 140°, basting with pan juices every 30 minutes.
3.        Stir together brown sugar and next 4 ingredients. Remove ham from oven; uncover and sprinkle sugar mixture over ham, lightly pressing mixture into fat.
4.        Bake, uncovered, at 325° for 20 to 25 minutes or until crust is browned and a meat thermometer registers 145°. Transfer ham to a cutting board, and let stand 15 minutes before carving  

Smoked Fish Chowder



Prep /Total time : 1 hour   ...  Makes 6 servings

Any local smoked fish, from haddock to trout, works well iin this creamy chowder studded with corn kernels and tender chunks of potato. The recipe is also terrific made with fresh cod or sole and a little bacon for smokiness.

2 ....................ears of corn, kernels cut from the cobs
1-1/2 .............pounds large red-skinned potatoes, peeled and cut into 1/2-inch dice
3 ...................tablespoons unsalted butter
2 ...................fennel bulbs—cored and thinly sliced, fronds reserved and chopped
2 ...................large leeks, white and pale green parts only, cut into 1/4-inch dice
1 ...................large onion, thinly sliced
2 ...................thyme sprigs
1................... bay leaf
                         **Salt**
                         **Freshly ground pepper**
1 ..................quart plus 3 cups milk
1 ..................cup heavy cream
1.................. pound smoked fish, such as haddock, mackerel, bluefish or trout, skinned and flaked

1.         In a large saucepan of boiling salted water, cook the corn until just tender, about 1 minute. With a slotted spoon, transfer the corn to a bowl. Add the potatoes to the boiling water and cook until tender, about 6 minutes. Drain the potatoes and add to the bowl.
2.         In a large pot, melt the butter. Add the fennel slices, leeks, onion, thyme and bay leaf and season with salt and pepper. Cover and cook over low heat, stirring occasionally, until the vegetables are softened, about 10 minutes. Add the milk, cream, corn and potatoes and simmer for about 3 minutes, smashing some of the potatoes to thicken the soup. Discard the thyme sprigs and bay leaf. Add the fish and simmer until heated through, about 2 minutes. Season lightly with salt and pepper. Ladle the chowder into bowls, garnish with fennel fronds and serve.
TIP:
Make ahead the chowder (without the smoked fish) can be refrigerated for up to 2 days. Reheat gently, add the fish and serve.
Suggested Pairing :Minerally white wines, like those from northern Italy’s cool Alto Adige region, are terrific paired with smoked fish.

Easy Stuffed Shells Recipe

Prep :20 minutes ...Bake :40 minutes  ... Serves 8

1                 package (12 ounces) jumbo pasta shells
1                 jar (26 ounces) spaghetti sauce
36              frozen fully cooked Italian meatballs (1/2 ounce each), thawed
2               cups (8 ounces) shredded part-skim mozzarella cheese

1.       Cook pasta according to package directions; drain and rinse in cold water. Place 1/2 cup sauce in a greased 13-in. x 9-in. baking dish. Place a meatball in each shell; transfer to prepared dish. Top with remaining sauce and sprinkle with cheese.
2 .         Cover and bake at 350° for 35 minutes. Uncover; bake 5-10 minutes longer or until bubbly and cheese is melted.
Heart Healthy

Chicken Enchilada Bake Recipe

Prep : 20minutes ... Bake : 50 minutes + standing ... Serves 6


4-1/2 ................cups cubed rotisserie chicken
1 ......................can (28 ounces) green enchilada sauce
1-1/4 ................cups (10 ounces) Daisy Brand® Sour Cream
9 ......................corn tortillas (6 inches), cut into 1-1/2-inch pieces
4 ......................cups (16 ounces) shredded Monterey Jack cheese

1 .          In a greased 13-in. x 9-in. baking dish, layer half of the chicken, enchilada sauce, sour cream, tortillas and cheese. Repeat layers.
2 .         Cover and bake at 375° for 40 minutes. Uncover; bake 10 minutes longer or until bubbly. Let stand for 15 minutes before serving.
Heart healthy

Halibut with Brown Butter, Lemon and Aged Fish Sauce

1/4 .....................cup wheat berries
1 ........................stick salted butter
3 ........................tablespoons grapeseed or canola oil
4 ........................6-ounce skinless halibut fillets
                             **Kosher salt**
                             **Freshly ground pepper**
3 .......................celery ribs, thinly sliced
1 .......................bunch of scallions, minced (1 cup)
1 .......................dried hot chile, such as árbol
2....................... tablespoons fresh lime juice
3 .......................tablespoons Blis Barrel-Aged Fish Sauce or Red Boat conventional fish sauce
                        **Steamed white rice, for serving**

1.         In a small saucepan of boiling water, cook the wheat berries until tender, 20 to 40 minutes. Drain and spread out on a plate to cool.
2.         In a small skillet, toast the wheat berries until golden and crunchy, 7 to 8 minutes.
3.         Meanwhile, in a small saucepan, melt the butter. Cook over moderate heat until golden brown and nutty-smelling, 5 to 7 minutes.
4.         In a large nonstick skillet, heat the oil until shimmering. Season the halibut with salt and pepper and cook over moderately high heat until browned on both sides and just cooked through, 3 to 4 minutes per side. Transfer to a plate. Add the celery, scallions and dried chile to the skillet and cook, stirring, for 1 minute. Add the brown butter, lime juice and fish sauce and cook until the sauce is slightly thickened, about 2 minutes. Add the fish and turn to coat in the sauce. Discard the dried chile. Transfer the fish and sauce to a platter and garnish with some of the toasted wheat berries.    

Cubs Video Club

 

 

  















Funny dogs... Some of them don 't have writing....guess what they are saying

 

 

 

 

 



 

 

Wait a minute.... That's not a dog....or is it???

Food for Thought : Breakfast

Fall is in the air , school is back in session  and there is no better time than September  to celebrate  All America Breakfast Month .
Even though we frequently hear about the importance of breakfast , approximately 31 million  AAmericans  skip breakfast everyday. Here are a few tips to help you get back  on the Breakfast tract :

1. Studies have shown  that eating  a protein-rich breakfast  will help  prevent overeating  throughout the day , so make  sure you get enough . Protein rich foods  such as  lean meats  , eggs , skim milk  and yogurt , are good choices.

2. Most people  say they skip breakfast  because they don't have time . Make a resolution to find time saving tricks that work for you and your family . Try quick foods  like apples  with peanut butter  , Greek yogurt  and fruit with granola , or boiled eggs  with toast and juice  are quick  and wholesome  breakfasts . You can boil eggs  and store them in the refrigerator  with shell intact  for several days .

3. While cereal  may be quick  and easy , it can be an unwanted  source of added sugars  and calories . Read the label carefully , look for cereals  that are made  with whole grains , contain less  than 5 grams  of sugar  and more than 5 grams of fiber . Use  low-fat  or skim milk  and fruit  for a more  complete breakfast .

Words of Wisdom :
The only thing worse than losing your sight is losing your vision.
Laughter is a fix that will fix the fix that you are in  or fixin' to be in .
Fear knocked , Faith answered and there was no one there .
The best sermons are lived , not preached.

A proud Grandpa ,          G.

Italian Brunch Casserole

                                  Makes 8 servings

This make-ahead Italian brunch casserole features sweet Italian sausage, green onions, diced zucchini, roasted red bell peppers, sliced tomatoes ,Italian bread, sharp Cheddar cheese, milk, and of course - eggs. Serve with fresh fruit.

1 .............(8-ounce) package sweet Italian sausage 
8 .............green onions, sliced (1 cup)
2 ............zucchini, diced (about 3 cups)
4 ............sliced tomatoes 
1 ............teaspoon salt 
1/2 .........teaspoon pepper
1 ............(7-ounce) jar roasted red bell peppers, drained and chopped
1 ............(16-ounce) Italian bread loaf, cut into 1-inch cubes (about 8 cups)
2 ...........cups (8 ounces) shredded sharp Cheddar cheese
6 ...........large eggs
1-1/2 .....cups milk

1.         Remove and discard casings from sausage. Cook sausage in a large skillet, stirring until sausage crumbles and is no longer pink; drain.
2.         Add green onions and next 4 ingredients to skillet. Sauté 4 minutes or until vegetables are tender. Stir in roasted bell peppers. Drain and cool.
3.        Spread 4 cups of bread cubes in a lightly greased 13- x 9-inch baking dish. Top with half each of the sausage mixture and cheese. Repeat with remaining bread, sausage, and cheese.
4.        Whisk together eggs and milk. Pour egg mixture over bread. Cover and chill 8 hours.
5.        Bake, covered, at 325° for 1 hour or until bubbly and hot.
Heart healthy

Penne with Spinach and Sausage

                                        Makes 6 servings
                     
                  **Salt and pepper**
1 .....................pound penne
1 ....................pound sweet or hot Italian sausage, casings removed 
1 ...................clove garlic, minced
2 ..................14.5-oz. cans diced tomatoes with juice
1 ..................teaspoon dried basil
1 ..................teaspoon dried oregano
5 ..................ounces baby spinach
1 ..................cup shredded mozzarella
1/2 ...............cup grated Parmesan, plus more for serving

1.          Bring a large pot of salted water to a boil. Cook penne until al dente, about 11 minutes. Drain.
2.          In a large skillet over medium-high heat, cook sausage until no longer pink, stirring to break up chunks, about 6 minutes. Add garlic and cook 30 seconds, stirring. Stir in tomatoes with juice, basil and oregano. Bring mixture to a boil, then reduce heat to medium and simmer until slightly thickened, about 5 minutes, stirring twice.
3.           Add pasta to skillet, stirring to combine. Add spinach. Cook until just wilted, stirring once or twice. Taste and season with salt and pepper. Remove skillet from heat and sprinkle cheeses over pasta. Toss once and serve, passing additional     **Parmesan on the side.**
Heart Healthy

Sauvignon Blanc Pound Cake

Prep / Total time: 2 hours  35 minutes  ... Makes 12 servings

2/3 ...................cup milk 
1/3 ...................cup Sauvignon Blanc 
1 ......................cup butter, softened 
2 ......................cups sugar 
4 ......................large eggs 
3 ......................cups all-purpose flour
1/2 ...................teaspoon baking powder
1/2 ...................teaspoon baking soda
1/4 ...................teaspoon salt 
1 ......................teaspoon vanilla extract
**Sauvignon Blanc Glaze (recipe below)**
1.         Preheat oven to 325°. Stir together milk and wine; let stand 10 minutes.
2.          Meanwhile, beat butter at medium speed with a heavy-duty electric stand mixer until creamy. Gradually add sugar, beating at medium speed until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition.
3.        Stir together flour, baking powder, baking soda, and salt. Add to butter mixture alternately with milk mixture, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in vanilla. Pour batter into a greased and floured 12-cup Bundt pan.
4.         Bake at 325° for 1 hour and 5 minutes to 1 hour and 10 minutes or until a long wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 to 15 minutes; remove from pan to wire rack. Brush or drizzle Sauvignon Blanc Glaze over top and sides of cake. Cool completely (about 1 hour).
Sauvignon Blanc Glaze:

Make: Makes about 2/3 cup
1-1/2            cups powdered sugar
2                  tablespoons Sauvignon Blanc
1                  tablespoon milk 

Whisk together powdered sugar, Sauvignon Blanc, and milk until smooth.
Heart healthy