tag:blogger.com,1999:blog-79322083278642855822024-03-12T18:20:51.311-07:00s.a.l.t. sistersUnknownnoreply@blogger.comBlogger108125tag:blogger.com,1999:blog-7932208327864285582.post-59394707530375278092012-09-14T18:01:00.003-07:002012-09-14T18:01:57.561-07:00Blue Cheese Oven Fries w/Rubs Mmmmm...<style>
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Serves 4</div>
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<br /></div>
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<b>2 pounds russet potatoes, unpeeled</b></div>
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<br /></div>
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Cut potatoes into 1/4-inch slices or cut into wedges about the same thickness. Let stand in large bowl of cold water at least 15 minutes. (Can be prepared 3 hours ahead)</div>
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<br /></div>
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<b>3 tablespoons butter</b></div>
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<b>Olive oil</b></div>
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<b>3 tablespoons <a href="http://saltsistersonline.com/product/honey-glaze-rub">Honey Glaze</a>, <a href="http://saltsistersonline.com/product/tex-mex-rub">Tex-Mex</a> or <a href="http://saltsistersonline.com/product/mediterranean-rub">Mediterranean r.u.b.s</a></b></div>
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<br /></div>
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Preheat oven to 425 degrees. Drain potatoes and pat dry on paper towels. Place butter in 10x15-inch jelly roll pan. Place in oven until butter melts. Add potatoes. Drizzle with olive oil. Sprinkle with the rub of your choice. Toss until potatoes are thoroughly coated. Spread out into even layer. Bake 20 minutes. Turn potatoes with large spatula. Return to oven and continue baking until potatoes are tender, crusty and golden brown, about 10-15 minutes. Serve immediately with Blue Cheese Sauce.</div>
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<br /></div>
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As an alternative, take potatoes out of the oven 5 minutes early, pour blue cheese sauce over the potatoes and put back into the oven for the additional 5 minutes.</div>
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<br /></div>
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<u>Blue Cheese Sauce</u></div>
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<br /></div>
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<span class="bodytext1"><b><span style="font-family: "Times New Roman";">1 cup mayonnaise </span></b></span><b><span style="color: #313131;"><br />
<span class="bodytext1"><b><span style="font-family: "Times New Roman";">1/2 cup crumbled Maytag or other bleu cheese (about 3 ounces) </span></b></span><br />
<span class="bodytext1"><b><span style="font-family: "Times New Roman";">1/2 cup half and half </span></b></span><br />
<span class="bodytext1"><b><span style="font-family: "Times New Roman";">2 tablespoons sour cream </span></b></span><br />
<span class="bodytext1"><b><span style="font-family: "Times New Roman";">1 tablespoon freshly squeezed lemon juice </span></b></span><br />
<span class="bodytext1"><b><span style="font-family: "Times New Roman";">1/4 teaspoon Worcestershire sauce </span></b></span><br />
<span class="bodytext1"><b><span style="font-family: "Times New Roman";">1/2 teaspoon unrefined sea salt </span></b></span><br />
<span class="bodytext1"><b><span style="font-family: "Times New Roman";">freshly <a href="http://saltsistersonline.com/herb/product/applewood-smoked-cracked-peppercorns" target="_blank">ground black pepper</a>, to taste</span></b></span></span></b></div>
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<br /></div>
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<span class="bodytext1"><span style="font-family: "Times New Roman";">Place all ingredients in a medium-size sauce pan. Heat thoroughly until warm and bubbly.</span></span></div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7932208327864285582.post-52650202075803313552012-09-14T17:56:00.000-07:002012-09-14T17:56:58.722-07:00Blackening Cajun Hamburgers<div class="MsoNormal" style="margin-bottom: 10.5pt; margin-left: 0in; margin-right: 0in;">
<b><span style="color: #3d3d3d; font-size: 14pt;">Ingredients</span></b></div>
<ul type="disc">
<li class="MsoNormal" style="color: #3d3d3d;"><span style="font-size: 10pt;">24 ounces ground chuck</span></li>
<li class="MsoNormal" style="color: #3d3d3d;"><span style="font-size: 10pt;">1 teaspoon kosher salt</span></li>
<li class="MsoNormal" style="color: #3d3d3d;"><span style="font-size: 10pt;">Freshly ground black pepper</span></li>
<li class="MsoNormal" style="color: #3d3d3d;"><a href="http://saltsistersonline.com/rubs/product/Blackening-Cajun-Rub" target="_blank"><span style="font-size: 10pt;">Blackening Cajun r.u.b.s.</span></a></li>
<li class="MsoNormal" style="color: #3d3d3d;"><span style="font-size: 10pt;">1 tablespoon olive oil</span></li>
<li class="MsoNormal" style="color: #3d3d3d;"><span style="font-size: 10pt;">4 slices cheese, such as cheddar, American, or Swiss, optional</span></li>
<li class="MsoNormal" style="color: #3d3d3d;"><span style="font-size: 10pt;">4 soft hamburger-style buns, split</span></li>
<li class="MsoNormal" style="color: #3d3d3d;"><span style="font-size: 10pt;">4 slices large tomatoes, optional</span></li>
<li class="MsoNormal" style="color: #3d3d3d;"><span style="font-size: 10pt;">Assorted lettuces and greens, such as iceberg, romaine, or watercress</span></li>
<li class="MsoNormal" style="color: #3d3d3d;"><span style="font-size: 10pt;">Assorted mustards, such as whole-grained, Dijon, or French's, optional</span></li>
<li class="MsoNormal" style="color: #3d3d3d;"><span style="font-size: 10pt;">Mayonnaise, optional</span></li>
<li class="MsoNormal" style="color: #3d3d3d;"><span style="font-size: 10pt;">Ketchup, optional</span></li>
</ul>
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<b><span style="color: #3d3d3d; font-size: 14pt;">Directions</span></b></div>
<span style="color: #3d3d3d; font-size: 10pt;">Preheat the oven to 450 degrees F. Place a </span><span style="font-size: 10pt;"><a href="http://www.foodterms.com/encyclopedia/roasting-rack/index.html" target="_blank"><span style="color: black; text-decoration: none;">roasting rack</span></a><span style="color: #3d3d3d;"> on a foil-lined baking sheet in the oven.</span></span><br />
<br />
<span style="color: #3d3d3d; font-size: 10pt;">Using your hands, break the meat into small pieces and combine evenly but loosely on a parchment or waxed paper-lined baking sheet. Spread the meat out and season it generously with salt and pepper. If desired, add the spice mix at this time.</span><br />
<br />
<span style="color: #3d3d3d; font-size: 10pt;">Divide the meat into 4 portions (about 6 ounces each). Using your hands, form each portion into a ball-shape by gently tossing it from 1 hand to the other. (Don't over work or press too firmly on the meat.) Gently form each portion into a </span><span style="font-size: 10pt;"><a href="http://www.foodterms.com/encyclopedia/patty/index.html" target="_blank"><span style="color: black; text-decoration: none;">patty</span></a><span style="color: #3d3d3d;"> about 3 1/2 inches wide and 1-inch-thick.</span></span><br />
<br />
<span style="color: #3d3d3d; font-size: 10pt;">Preheat a large cast iron skillet over medium-low heat for 5 minutes. Raise the heat to high and add the oil. Add the patties and cook, turning once, until well-browned, about 2 minutes each side.</span><br />
<br />
<span style="color: #3d3d3d; font-size: 10pt;">Using a</span><span style="font-size: 10pt;"> <a href="http://www.foodterms.com/encyclopedia/spatula/index.html" target="_blank"><span style="color: black; text-decoration: none;">spatula</span></a><span style="color: #3d3d3d;">, transfer the hamburgers to the roasting rack in the oven and continue cooking to desired doneness, 8 to 9 minutes for medium-rare, 10 to 11 minutes for medium, and 13 to 15 minutes for well-done. If you are using the cheese, top the hamburgers during their last couple of minutes of cooking to </span><a href="http://www.foodterms.com/encyclopedia/melt/index.html" target="_blank"><span style="color: black; text-decoration: none;">melt</span></a>.<span style="color: #3d3d3d;"></span></span><br />
<br />
<span style="color: #3d3d3d; font-size: 10pt;">Transfer the hamburgers to a plate, let rest for a couple minutes before serving. Meanwhile, toast the </span><span style="font-size: 10pt;"><a href="http://www.foodterms.com/encyclopedia/hamburger/index.html" target="_blank"><span style="color: black; text-decoration: none;">hamburger</span></a><span style="color: #3d3d3d;"> buns. </span></span><br />
<br />
<span style="font-size: 10pt;"><span style="color: #3d3d3d;">Assemble the hamburgers with the condiments and toppings of your choice. Serve.</span></span><br />
<br />
<span style="color: #3d3d3d; font-size: 10pt;">Timing for a Counter Top Grill:</span><br />
<span style="color: #3d3d3d; font-size: 10pt;">When cooking on a counter-top grill:</span><br />
<span style="color: #3d3d3d; font-size: 10pt;">Turn on </span><span style="font-size: 10pt;"><a href="http://www.foodterms.com/encyclopedia/grill/index.html" target="_blank"><span style="color: black; text-decoration: none;">grill</span></a><span style="color: #3d3d3d;">. Place Burgers on the heated grill.</span></span><br />
<span style="color: #3d3d3d; font-size: 10pt;">For Medium-Rare: Cook for 3 minutes covered and then unplug the machine and continue to cook covered for 2 to 3 more minutes.</span><br />
<span style="color: #3d3d3d; font-size: 10pt;">For Medium: Cook for 4 minutes covered and then unplug the machine and continue to cook covered for 4 more minutes.</span><br />
<span style="color: #3d3d3d; font-size: 10pt;">For Well: Cook for 5 minutes covered and then unplug the machine and continue to cook covered for 5 more minutes.</span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7932208327864285582.post-39201987436436665812012-08-05T06:11:00.000-07:002012-08-05T06:14:10.434-07:00Minted Lemonade<style>
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<h4>
<u><b><span style="font-family: Times; font-size: 10pt;">Simple Syrup</span></b></u></h4>
<div class="MsoNormal">
<span style="font-size: small;">3 cups water</span></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: Times; font-size: 10.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-language: EN-US;">
½ cup <a href="http://saltsistersonline.com/cane/product/lemon-cane-sugar" target="_blank">Lemon Cane sugar</a></span></b></div>
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</div>
<div class="MsoNormal" style="mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<br />
<span style="font-family: Times; font-size: 10pt;">In a medium saucepan, bring water and cane sugar to
a boil, remove from heat.</span></div>
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<br />
<span style="font-family: Times; font-size: 10pt;">Add:</span><b style="mso-bidi-font-weight: normal;"><span style="font-family: Times; font-size: 10.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-language: EN-US;"> </span></b><br />
<b><span style="font-family: Times; font-size: 10pt;">1 cup
packed mint leaves<br />
6 fresh basil leaves</span></b></div>
<div class="MsoNormal" style="mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: Times; font-size: 10.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-language: EN-US;">Cover saucepan and steep for 10 minutes.</span></div>
<div class="MsoNormal">
<span style="font-family: Times; font-size: xx-small;"> </span></div>
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<b><span style="font-family: Times; font-size: 10pt;">2
lemons</span></b><br />
<span style="font-size: xx-small;"><b><span style="font-family: Times;"> </span></b></span></div>
<div class="MsoNormal" style="mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: Times; font-size: 10pt;">Slice lemons and put into a pitcher.</span><br />
<span style="font-family: Times; font-size: xx-small;"> </span></div>
<div class="MsoNormal" style="mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<b><span style="font-family: Times; font-size: 10pt;">2
lemons</span></b><br />
<span style="font-size: xx-small;"><b><span style="font-family: Times;"> </span></b></span></div>
<div class="MsoNormal" style="mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: Times; font-size: 10pt;">Juice lemons and add juice into pitcher.</span><br />
<span style="font-family: Times; font-size: xx-small;"> </span></div>
<div class="MsoNormal" style="mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<b><span style="font-family: Times; font-size: 10pt;">2
Tablespoons honey</span></b><br />
<span style="font-size: xx-small;"><b><span style="font-family: Times;"> </span></b></span></div>
<div class="MsoNormal">
<span style="font-family: Times; font-size: 10.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-language: EN-US;">Add honey into pitcher with lemons and muddle with
a wooden spoon, until juice is extracted from the lemons. Pour simple syrup into pitcher, stir until blended.
Fill each glass with ice and divide lemonade between the 4 glasses. Top with ice cold water.<span style="mso-spacerun: yes;"> </span>Stir and enjoy!</span></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7932208327864285582.post-76879883447983625912012-08-05T05:55:00.003-07:002012-08-05T06:25:55.251-07:00BBQ Spareribs<b><u><span style="font-size: small;"><span style="font-family: Times;">Serves 10</span></span></u></b><br />
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: Times; font-size: 10.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-language: EN-US;">12
pounds pork spareribs<br />
<a href="http://saltsistersonline.com/shop/sea-salt/natural-smoked-sea-salts" target="_blank">Smoked sea salt</a>, Yakima, Durango or Salish<br />
<a href="http://saltsistersonline.com/herb/product/applewood-smoked-cracked-peppercorns" target="_blank">Pepper</a>, freshly ground </span></b></div>
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<br /></div>
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<span style="font-family: Times; font-size: 10.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-language: EN-US;">Preheat oven to 350 degrees. Arrange ribs in single
layer on baking sheets. Season liberally with <a href="http://saltsistersonline.com/sea-salt" target="_blank">sea salt</a> and pepper. Cover
tightly with foil. Bake until very tender, about 70 minutes. To obtain ribs with meat on both sides, cut out
every other bone. (Can be prepared 2 days ahead. Cover tightly with foil and
refrigerate.)</span></div>
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<br /></div>
<div class="MsoNormal" style="mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: Times; font-size: 10.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-language: EN-US;">2 cups
Southern Comfort Peach BBQ sauce</span></b></div>
<div class="MsoNormal" style="mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5oV6zLm4qPwGQJ0g0iTOOcgCoaQ_YByCKJohQ-ZC1GVH1mRoqxEe2NNMMVobNouVBRqS6Hqb9zFq9XrAuxOJh1PtFqgvGSP1PXCDKau-BPTMFZY_07K02zNN53SKlU56SXgsq7LbOTR0/s1600/Ribs+003.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5oV6zLm4qPwGQJ0g0iTOOcgCoaQ_YByCKJohQ-ZC1GVH1mRoqxEe2NNMMVobNouVBRqS6Hqb9zFq9XrAuxOJh1PtFqgvGSP1PXCDKau-BPTMFZY_07K02zNN53SKlU56SXgsq7LbOTR0/s320/Ribs+003.jpg" width="213" /></a></div>
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<span style="font-family: Times; font-size: 10pt;">Arrange ribs in single layer on baking sheets. Coat
generously with sauce. Bake until ribs are hot and sauce starts to glaze, about
25 minutes. Line platter with a hardy lettuce or kale. Top with ribs. Serve
hot.</span></div>
<h4 class="MsoNormal">
<b><u><span style="font-family: Times; font-size: 10pt;">Southern Comfort Peach BBQ sauce</span></u></b></h4>
<div class="MsoNormal" style="mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: Times; font-size: 10.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-language: EN-US;">2 cups
tomato puree<br />
½ cup peach preserves<br />
½ cup Dijon mustard<br />
½ cup Southern Comfort<br />
½ cup lemon juice, freshly squeezed<br />
¼ cup brown sugar, firmly packed<br />
2 tablespoons hot pepper sauce<br />
1 teaspoon smoked sea salt, <a href="http://saltsistersonline.com/classicsalt/product/yakima-applewood-smoked-sea-salt" target="_blank">Yakima</a>, <a href="http://saltsistersonline.com/classicsalt/product/durango-hickory-smoked-sea-salt" target="_blank">Durango</a> or <a href="http://saltsistersonline.com/classicsalt/product/salish-northwest-red-alderwood-smoked-sea-salt" target="_blank">Salish</a></span></b></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal" style="mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: Times; font-size: 10.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-language: EN-US;">Combine all ingredients in heavy medium saucepan.
Bring mixture to boil, stirring frequently. Reduce heat, cover partially and
simmer about an hour. (Sauce can be prepared 1 week ahead. Cover tightly and
refrigerate.)</span></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7932208327864285582.post-4299607808742740002012-08-04T18:33:00.000-07:002012-08-05T06:19:10.858-07:00Summer Fruit with Wine and Mint<style>
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<b><span style="font-family: Times; font-size: 10.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;">Serves 4</span></b></div>
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<div class="MsoNormal" style="mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: Times; font-size: 10.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-language: EN-US;">1 1/4
cups dry white wine </span></b></div>
<div class="MsoNormal" style="mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: Times; font-size: 10.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-language: EN-US;">1/3
cup <a href="http://saltsistersonline.com/cane/product/raspberry-cane-sugar" target="_blank">Raspberry Cane sugar</a><br />
2-tablespoon fresh mint leaves
<br style="mso-special-character: line-break;" />
<br style="mso-special-character: line-break;" />
</span></b></div>
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<span style="font-family: Times; font-size: 10.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-language: EN-US;">Bring the wine, cane sugar and mint leaves to a
boil in a small saucepan, reduce heat. Stir until the sugar is dissolved.
Simmer for 2 minutes. Remove from the heat. Strain mint leaves out of mixture.</span></div>
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<br /></div>
<div class="MsoNormal" style="mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: Times; font-size: 10.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-language: EN-US;">1/2
ripe cantaloupe, halved, seeded, cut into 3/4-inch cubes (about 3 cups)
</span></b></div>
<div class="MsoNormal" style="mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: Times; font-size: 10.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-language: EN-US;">1
(8-ounce) fresh strawberries, quartered
</span></b></div>
<div class="MsoNormal" style="mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: Times; font-size: 10.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-language: EN-US;">1 cup
seedless green grapes, halved lengthwise
</span></b></div>
<div class="MsoNormal" style="mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: Times; font-size: 10.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-language: EN-US;">1
tablespoon mint leaves, chopped</span></b></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal" style="mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: Times; font-size: 10.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-language: EN-US;">Combine the cantaloupe, strawberries, grapes in a
large bowl. Pour the warm wine mixture over; toss to coat. Cover and
refrigerate until cold, stirring occasionally, at least 2 hours. Garnish with
chopped mint leaves.</span></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7932208327864285582.post-88517632888337594292012-07-10T08:22:00.001-07:002012-07-10T08:22:34.150-07:00Coleslaw with Spanish Olives<style>
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<h5>
<span>Serves 6 </span></h5>
<br />
1 bag (7 ½ cups) shredded cabbage with carrots<br />
1 <span style="mso-spacerun: yes;"> </span>5.75 ounce jar Spanish olives –
chopped, reserve juice<br />
¼ cup roasted red pepper - sliced<br />
<br />
Combine cabbage, olives and red pepper in a bowl.<br />
<br />
Dressing:<br />
½ cup mayonnaise<br />
½ cup sour cream<br />
1 teaspoon Dijon mustard<br />
½ teaspoon celery seed<br />
½ teaspoon <a href="http://saltsistersonline.com/classicsalt/product/himalayan-mineral-salt" target="_blank">unrefined sea salt</a><br />
½ teaspoon <a href="http://saltsistersonline.com/herb/product/black-tellicherry-peppercorns" target="_blank">freshly ground pepper</a><br />
3 tablespoons olive juice<br />
<br />
Whisk dressing ingredients together and stir into cabbage mixture. Cover and
refrigerate for 3 hours. (The slaw can be prepared up to 6 hours ahead. Keep
refrigerated.)<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7932208327864285582.post-43184731467005195362012-07-10T08:17:00.000-07:002012-07-10T08:17:12.645-07:00Mouth-Watering Watermelon Recipe from Cheryl Style<style>
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<b><i><span style="font-family: Times;"> Think refreshing summer salad!</span></i></b></div>
<div class="MsoNormal" style="mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; mso-outline-level: 2;">
<b><span style="font-family: Times;">What You’ll Need</span></b></div>
<ul type="disc">
<li class="MsoNormal" style="mso-list: l1 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: Times; font-size: 10pt;">1 seedless watermelon</span></li>
<li class="MsoNormal" style="mso-list: l1 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: Times; font-size: 10pt;">Extra virgin olive oil</span></li>
<li class="MsoNormal" style="mso-list: l1 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: Times; font-size: 10pt;">1 package feta cheese</span></li>
<li class="MsoNormal" style="mso-list: l1 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: Times; font-size: 10pt;">1 cup basil leaves</span></li>
<li class="MsoNormal" style="mso-list: l1 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: Times; font-size: 10pt;">Wooden skewers</span></li>
<li class="MsoNormal" style="mso-list: l1 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><a href="http://saltsistersonline.com/classicsalt/product/sel-gris-organic-french-grey-sea-salt" target="_blank"><span style="font-family: Times; font-size: 10pt;">Unrefined Sea salt</span></a></li>
</ul>
<div class="MsoNormal" style="mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; mso-outline-level: 2;">
<br /></div>
<div class="MsoNormal">
<b><span style="font-family: Times; font-size: 14pt;">Let’s Do It</span></b></div>
<ol start="1" type="1">
<li class="MsoNormal" style="mso-list: l0 level1 lfo2; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: Times; font-size: 10pt;">Cut chilled watermelon into approximately
1-inch cubes</span></li>
<li class="MsoNormal" style="mso-list: l0 level1 lfo2; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: Times; font-size: 10pt;">Cut feta carefully into
cubes – be careful not to crush</span></li>
<li class="MsoNormal" style="mso-list: l0 level1 lfo2; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: Times; font-size: 10pt;">Alternate watermelon, feta
and basil leaves onto skewers</span></li>
<li class="MsoNormal" style="mso-list: l0 level1 lfo2; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: Times; font-size: 10pt;">Place finished skewers into
an unexpected cocktail glass, like a martini</span></li>
<li class="MsoNormal" style="mso-list: l0 level1 lfo2; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: Times; font-size: 10pt;">Drizzle with extra virgin
olive oil</span></li>
<li class="MsoNormal"><span style="font-family: Times; font-size: 10pt;">Sprinkle with a pinch of
unrefined sea salt </span></li>
</ol>
<br />
<span style="font-family: Times; font-size: 10pt;"><a href="http://www.cherylstyle.com/showcase/mouth-watering-watermelon-recipe/" target="_blank">http://www.cherylstyle.com/showcase/mouth-watering-watermelon-recipe/</a> </span><br />
<br />
<br />
<br />
<br />
<br />
<span style="font-family: Times; font-size: 10pt;"></span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7932208327864285582.post-49132853796251431162012-07-10T08:06:00.001-07:002012-07-10T08:06:40.683-07:00Italian Beef Sandwiches<style>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1JDyF-o0y7zrU_xdO1q1_TVsp5S8JOxq-OYotJ6bj-ylLe1ExEOWYjdw8avoeMI87Aj60DnADeq1LEiD4dMI0eTaKzLXtr6EWM9k0qdzS5v8_L0WEEnVec72BAMyvqEgwiiN7X0tp4KE/s1600/Italian+Beef+Sandwich.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1JDyF-o0y7zrU_xdO1q1_TVsp5S8JOxq-OYotJ6bj-ylLe1ExEOWYjdw8avoeMI87Aj60DnADeq1LEiD4dMI0eTaKzLXtr6EWM9k0qdzS5v8_L0WEEnVec72BAMyvqEgwiiN7X0tp4KE/s200/Italian+Beef+Sandwich.JPG" width="149" /></a>3 cups water or beef broth</div>
<div class="MsoNormal">
1 teaspoon <a href="http://saltsistersonline.com/sea-salt" target="_blank">unrefined sea salt </a></div>
<div class="MsoNormal">
1 teaspoon <a href="http://saltsistersonline.com/herb/product/applewood-smoked-cracked-peppercorns" target="_blank">ground black pepper </a></div>
<div class="MsoNormal">
1 teaspoon dried oregano</div>
<div class="MsoNormal">
1 teaspoon dried basil</div>
<div class="MsoNormal">
1 teaspoon onion powder</div>
<div class="MsoNormal">
1 teaspoon dried parsley</div>
<div class="MsoNormal">
1 teaspoon garlic powder</div>
<div class="MsoNormal">
1 bay leaf</div>
<div class="MsoNormal">
1 package dry Italian-style salad dressing mix</div>
<div class="MsoNormal">
2 green pepper, sliced</div>
<div class="MsoNormal">
1 onion, sliced </div>
<div class="MsoNormal">
5 lb rump roast</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoListParagraphCxSpFirst" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<span style="mso-bidi-font-family: Cambria; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Cambria; mso-fareast-theme-font: minor-latin;"><span style="mso-list: Ignore;">1.<span style="font: 7.0pt "Times New Roman";">
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<span style="mso-bidi-font-family: Cambria; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Cambria; mso-fareast-theme-font: minor-latin;"><span style="mso-list: Ignore;">3.<span style="font: 7.0pt "Times New Roman";">
</span></span></span>Cover and cook on low heat for 10 to 12 hours,
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done, remove bay leaf and shred meat with a fork.</div>
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</span></span></span>Serve on bun with a slice of mozzarella cheese.</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7932208327864285582.post-49897459799147460102012-05-29T17:00:00.001-07:002012-05-29T17:00:13.792-07:00Tex-Mex Chicken Soup<style>
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<i style="mso-bidi-font-style: normal;"><span style="font-family: Helvetica;">I love the Tex-Mex
Chicken Soup because it’s so versatile and has many variations – great for any
diet!</span></i></div>
<div class="MsoListParagraphCxSpFirst" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<span style="font-family: Symbol;">·<span style="font: 7pt "Times New Roman";">
</span></span><i style="mso-bidi-font-style: normal;"><span style="font-family: Helvetica;">You can use
whatever veggies you have from your garden or, if you’re so lucky, the
neighbor’s excess. </span></i><span style="font-family: Wingdings;"></span><i style="mso-bidi-font-style: normal;"><span style="font-family: Helvetica;"></span></i></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<span style="font-family: Symbol;">·<span style="font: 7pt "Times New Roman";">
</span></span><i style="mso-bidi-font-style: normal;"><span style="font-family: Helvetica;">Make it vegetarian
by leaving out the chicken and using vegetable broth instead of chicken broth.
</span></i></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<span style="font-family: Symbol;">·<span style="font: 7pt "Times New Roman";">
</span></span><i style="mso-bidi-font-style: normal;"><span style="font-family: Helvetica;">Add black beans
and brown rice for a complete protein. </span></i></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<span style="font-family: Symbol;">·<span style="font: 7pt "Times New Roman";">
</span></span><i style="mso-bidi-font-style: normal;"><span style="font-family: Helvetica;">Serve it hot or
cold. </span></i></div>
<div class="MsoListParagraphCxSpLast" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<span style="font-family: Symbol;">·<span style="font: 7pt "Times New Roman";">
</span></span><i style="mso-bidi-font-style: normal;"><span style="font-family: Helvetica;">Omit the chicken
broth and serve it as a side dish or do not cook the vegetables and serve it as
a salad with a lovely balsamic vinaigrette. </span></i></div>
<div class="MsoNormal">
<i style="mso-bidi-font-style: normal;"><span style="font-family: Helvetica;">This recipe can be
adjusted to be low-carb, vegetarian, vegan or gluten-free. </span></i></div>
<div class="MsoNormal">
<i style="mso-bidi-font-style: normal;"><span style="font-family: Helvetica;"> ~ Charmane</span></i></div>
<div class="MsoNormal">
<br /></div>
<h2 class="MsoNormal">
<span style="font-family: "Gill Sans";">Tex-Mex Chicken Soup</span></h2>
<div class="MsoNormal">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjp1o6Fk3zYtP7QSH8vIJhdfqQT8MJXDRVXfkzBK2Ro8zTWToD_qxtAaijitumKfi0nr8OvKP2wwZBcm0k5gWgDXmn3zsOVaPltcGb7ejpW6jwwhLEOSVZOrmZDSRdnvnl-EA7xgrzZVqg/s1600/PICT0022.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjp1o6Fk3zYtP7QSH8vIJhdfqQT8MJXDRVXfkzBK2Ro8zTWToD_qxtAaijitumKfi0nr8OvKP2wwZBcm0k5gWgDXmn3zsOVaPltcGb7ejpW6jwwhLEOSVZOrmZDSRdnvnl-EA7xgrzZVqg/s320/PICT0022.JPG" width="212" /></a><span style="font-family: "Gill Sans";">2 tablespoons extra
virgin olive oil</span></div>
<div class="MsoNormal">
<span style="font-family: "Gill Sans";">1 large onion,
coarsely chopped</span></div>
<div class="MsoNormal">
<span style="font-family: "Gill Sans";">1 large bell pepper,
coarsely chopped </span></div>
<div class="MsoNormal">
<span style="font-family: "Gill Sans";">3 large celery stalks,
coarsely chopped</span></div>
<div class="MsoNormal">
<span style="font-family: "Gill Sans";">4 large button
mushrooms, thinly sliced</span></div>
<div class="MsoNormal">
<span style="font-family: "Gill Sans";">2 large carrots,
coarsely chopped</span></div>
<div class="MsoNormal">
<span style="font-family: "Gill Sans";">3 large cloves of
garlic, finely chopped</span></div>
<div class="MsoNormal">
<span style="font-family: "Gill Sans";">1-32 oz. can of diced
tomatoes, in their juice</span></div>
<div class="MsoNormal">
<span style="font-family: "Gill Sans";">1 medium-sized
Cubanelle pepper, finely chopped</span></div>
<div class="MsoNormal">
<span style="font-family: "Gill Sans";">8 cups chicken stock,
low sodium </span></div>
<div class="MsoNormal">
<span style="font-family: "Gill Sans";">2 tablespoons <a href="http://saltsistersonline.com/rubs/product/tex-mex-rub" target="_blank">s.a.l.t.sisters Tex-Mex Rub</a></span></div>
<div class="MsoNormal">
<span style="font-family: "Gill Sans";">1 cup corn kernels,
fresh or frozen</span></div>
<div class="MsoNormal">
<span style="font-family: "Gill Sans";">3 oz. black olives, chopped</span></div>
<div class="MsoNormal">
<span style="font-family: "Gill Sans";">Juice of one lemon
juice</span></div>
<div class="MsoNormal">
<span style="font-family: "Gill Sans";">½ cup cilantro,
chopped</span></div>
<div class="MsoNormal">
<span style="font-family: "Gill Sans";">4 cups cooked chicken,
coarsely chopped</span></div>
<div class="MsoNormal">
<a href="http://saltsistersonline.com/sea-salt" target="_blank"><span style="font-family: "Gill Sans";">Sea salt, to taste</span></a></div>
<div class="MsoNormal">
<span style="font-family: "Gill Sans";">Black pepper, freshly
ground, to taste</span></div>
<div class="MsoNormal">
<span style="font-family: "Gill Sans";">Sour cream</span></div>
<div class="MsoNormal">
<span style="font-family: "Gill Sans";">Cheddar cheese,
shredded</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Gill Sans";">Heat the olive oil in
a large, heavy-bottomed stockpot over medium heat. Add onion, bell pepper, celery, mushrooms,
carrots and a pinch of sea salt. Let the
vegetables sweat until they begin to soften, approximately 8 minutes, stirring occasionally. Add garlic; continue cooking for 2 more
minutes.</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Gill Sans";">Add the diced tomatoes
and deglaze the pan. Add the pepper,
chicken stock and Tex-Mex rub. Increase
the heat to high and bring to a simmer.
Once simmering, reduce heat to low, cover and cook until the vegetables
are fork-tender, approximately 20 minutes.
Remove from heat and add the corn, black olives, lemon juice, cilantro and
chicken. Taste for seasoning; add <a href="http://saltsistersonline.com/sea-salt" target="_blank">sea salt</a> and <a href="http://saltsistersonline.com/herb/product/applewood-smoked-cracked-peppercorns" target="_blank">pepper</a>, if needed. Serve with sour cream, cheddar cheese and
extra cilantro leaves. Serves 8-10</span><br />
<br />
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<div class="MsoNormal">
<span style="font-family: "Gill Sans";">Follow s.a.l.t.
sisters ~ Twitter:<span style="mso-spacerun: yes;"> </span><a href="https://twitter.com/#%21/saltsisters09" target="_blank">@saltsisters09</a> ~ Follow Charmane ~ Twitter: <a href="https://twitter.com/#%21/saltmomma" target="_blank">@saltmomma</a> ~ Like us on <a href="http://www.facebook.com/saltsisters" target="_blank">Facebook</a></span> </div>
<span style="font-family: "Gill Sans"; font-size: 12.0pt; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: "MS 明朝"; mso-fareast-language: JA; mso-fareast-theme-font: minor-fareast;"><span style="mso-spacerun: yes;"></span></span>
<br />
<br />
<br />
</div>
<div class="MsoNormal">
<br /></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7932208327864285582.post-70655549127955442982012-04-06T07:04:00.000-07:002012-04-06T07:04:52.441-07:00Tomato and Okra Gumbo<style>
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<b><span style="color: black; font-family: Verdana; font-size: 10.5pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Serves 8</span></b> <div class="MsoNormal" style="background: white; margin-bottom: 6.0pt; margin-left: 0in; margin-right: 0in; margin-top: 6.0pt;"><b style="mso-bidi-font-weight: normal;"><span style="color: black; font-family: Tahoma; font-size: 10.0pt; mso-bidi-font-family: "Times New Roman";">8 medium tomatoes, chopped, or 1 (28-ounce) can diced tomatoes<br />
2 pound fresh or frozen baby okra, cut into 1/2 –inch pieces<br />
½ teaspoon sea salt Suggestion: <a href="http://saltsistersonline.com/flavoredsalt/product/sun-ripened-tomato-flavored-sea-salt" target="_blank">Sun-dried tomato</a>, <a href="http://saltsistersonline.com/classicsalt/product/murray-river-pink-flake-sea-salt" target="_blank">Murray River</a> or <a href="http://saltsistersonline.com/flavoredsalt/product/toasted-onion-flavored-sea-salt" target="_blank">Toasted Onion</a><br />
1 tablespoon butter (tradition would say to use bacon fat)</span></b></div><div class="MsoNormal" style="background: white; margin-bottom: 6.0pt; margin-left: 0in; margin-right: 0in; margin-top: 6.0pt;"><span style="color: black; font-family: Tahoma; font-size: 10.0pt; mso-bidi-font-family: "Times New Roman";">Combine the tomatoes, okra, sea salt, and butter in a saucepan. Cook, covered, over medium-low heat for 20 minutes, or until tender.</span></div><div class="MsoNormal" style="background: white; margin-bottom: 6.0pt; margin-left: 0in; margin-right: 0in; margin-top: 6.0pt;"><b style="mso-bidi-font-weight: normal;"><span style="color: black; font-family: Tahoma; font-size: 10.0pt; mso-bidi-font-family: "Times New Roman";">3 strips bacon, fried to a crisp and crumbled</span></b></div><div class="MsoNormal" style="background: white; margin-bottom: 6.0pt; margin-left: 0in; margin-right: 0in; margin-top: 6.0pt;"><span style="color: black; font-family: Tahoma; font-size: 10.0pt; mso-bidi-font-family: "Times New Roman";">Sprinkle the bacon on top.</span></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7932208327864285582.post-34892979830270535642012-04-06T07:02:00.000-07:002012-04-06T07:02:06.906-07:00Turnip Greens<style>
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<b><span style="color: black; font-family: Verdana; font-size: 10.5pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Serves 4-6</span></b> <div class="MsoNormal" style="background: white; margin-bottom: 6.0pt; margin-left: 0in; margin-right: 0in; margin-top: 6.0pt;"><b style="mso-bidi-font-weight: normal;"><span style="color: black; font-family: Tahoma; font-size: 10.0pt; mso-bidi-font-family: "Times New Roman";">1 bunch fresh turnip greens, collard greens or mustard greens</span></b></div><div class="MsoNormal" style="background: white; margin-bottom: 6.0pt; margin-left: 0in; margin-right: 0in; margin-top: 6.0pt;"><span style="color: black; font-family: Tahoma; font-size: 10.0pt; mso-bidi-font-family: "Times New Roman";">Strip the stems from the greens and wash thoroughly. I mean really thoroughly!</span></div><div class="MsoNormal" style="background: white; margin-bottom: 6.0pt; margin-left: 0in; margin-right: 0in; margin-top: 6.0pt;"><br />
</div><div class="MsoNormal" style="background: white; margin-bottom: 6.0pt; margin-left: 0in; margin-right: 0in; margin-top: 6.0pt;"><b style="mso-bidi-font-weight: normal;"><span style="color: black; font-family: Tahoma; font-size: 10.0pt; mso-bidi-font-family: "Times New Roman";">1 medium piece salt pork or 1 smoked pork chop<br />
2 cups water</span></b></div><div class="MsoNormal" style="background: white; margin-bottom: 6.0pt; margin-left: 0in; margin-right: 0in; margin-top: 6.0pt;"><b style="mso-bidi-font-weight: normal;"><span style="color: black; font-family: Tahoma; font-size: 10.0pt; mso-bidi-font-family: "Times New Roman";">1-teaspoon sea salt (go ahead try a <a href="http://saltsistersonline.com/shop/sea-salt/natural-smoked-sea-salts" target="_blank">smoked salt</a>)</span></b></div><div class="MsoNormal" style="background: white; margin-bottom: 6.0pt; margin-left: 0in; margin-right: 0in; margin-top: 6.0pt;"><span style="color: black; font-family: Tahoma; font-size: 10.0pt; mso-bidi-font-family: "Times New Roman";">Place the greens in a saucepan and add the pork, water, and sea salt. Bring to a boil.<span style="mso-spacerun: yes;"> </span>Reduce heat and simmer covered, for 45 minutes or until tender.</span></div><div class="MsoNormal" style="background: white; margin-bottom: 6.0pt; margin-left: 0in; margin-right: 0in; margin-top: 6.0pt;"><span style="color: black; font-family: Tahoma; font-size: 10.0pt; mso-bidi-font-family: "Times New Roman";">Remove the pork and pour the greens into a colander to drain. Place in a pan and chop scissor-like with two knives. If necessary, add more salt to taste. If using the pork chop, cut into small pieces and add to the greens.</span></div><div class="MsoNormal" style="background: white; margin-bottom: 6.0pt; margin-left: 0in; margin-right: 0in; margin-top: 6.0pt;"><br />
</div><div class="MsoNormal" style="background: white; margin-bottom: 6.0pt; margin-left: 0in; margin-right: 0in; margin-top: 6.0pt;"><b style="mso-bidi-font-weight: normal;"><span style="color: black; font-family: Tahoma; font-size: 10.0pt; mso-bidi-font-family: "Times New Roman";">2 tablespoons bacon dripping or butter (optional)<br />
Pinch of sugar (optional)</span></b></div><div class="MsoNormal" style="background: white; margin-bottom: 6.0pt; margin-left: 0in; margin-right: 0in; margin-top: 6.0pt;"><span style="color: black; font-family: Tahoma; font-size: 10.0pt; mso-bidi-font-family: "Times New Roman";">Add the bacon drippings and a pinch of sugar.</span></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7932208327864285582.post-10093076046918222822012-04-06T07:00:00.000-07:002012-04-06T07:00:05.427-07:00Cheese Grits<style>
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<div class="MsoNormal" style="background: white; mso-line-height-alt: 7.5pt; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; mso-outline-level: 5;"><span style="color: black; font-family: Verdana; font-size: 18.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-font-kerning: 18.0pt;"></span><span style="font-size: small;"><b><span style="color: black; font-family: Verdana;">Serves 6 to 8</span></b></span></div><div class="MsoNormal" style="background: none repeat scroll 0% 0% white; margin: 6pt 0in;"><span style="font-size: small;"><span style="color: black; font-family: Tahoma;">Preheat the oven to 350 degrees.</span></span></div><div class="MsoNormal" style="background: none repeat scroll 0% 0% white; margin: 6pt 0in;"><span style="font-size: small;"><span style="color: black; font-family: Tahoma;">1 cup grits (regular or quick-cooking grits)<br />
4 cups water</span></span></div><div class="MsoNormal" style="background: none repeat scroll 0% 0% white; margin: 6pt 0in;"><span style="font-size: small;"><span style="color: black; font-family: Tahoma;">Cook the grits in the water according to the package’s directions.</span></span></div><div class="MsoNormal" style="background: none repeat scroll 0% 0% white; margin: 6pt 0in;"><br />
</div><div class="MsoNormal" style="background: none repeat scroll 0% 0% white; margin: 6pt 0in;"><span style="font-size: small;"><span style="color: black; font-family: Tahoma;">¼ cup butter<br />
6 ounces sharp Cheddar cheese<br />
1 teaspoon <a href="http://saltsistersonline.com/classicsalt/product/himalayan-mineral-salt" target="_blank">sea salt</a>, any fine grain<br />
¼ teaspoon cayenne pepper</span></span></div><div class="MsoNormal" style="background: none repeat scroll 0% 0% white; margin: 6pt 0in;"><span style="font-size: small;"><span style="color: black; font-family: Tahoma;">Slowly add the butter, cheese, salt and cayenne pepper to the grits.<span> </span>Constantly stirring.</span></span></div><div class="MsoNormal" style="background: none repeat scroll 0% 0% white; margin: 6pt 0in;"><br />
</div><div class="MsoNormal" style="background: none repeat scroll 0% 0% white; margin: 6pt 0in;"><span style="font-size: small;"><span style="color: black; font-family: Tahoma;">2 egg yolks, beaten well<br />
2 egg whites, beaten stiff</span></span></div><div class="MsoNormal" style="background: none repeat scroll 0% 0% white; margin: 6pt 0in;"><span style="font-size: small;"><span style="color: black; font-family: Tahoma;">Then add the egg yolks and fold in the egg whites.</span></span></div><div class="MsoNormal" style="background: none repeat scroll 0% 0% white; margin: 6pt 0in;"><span style="font-size: small;"><span style="color: black; font-family: Tahoma;">Cracker or dry bread crumbs (I like homemade bread crumbs or Panko)</span></span></div><div class="MsoNormal" style="background: none repeat scroll 0% 0% white; margin: 6pt 0in;"><br />
</div><div class="MsoNormal" style="background: none repeat scroll 0% 0% white; margin: 6pt 0in;"><span style="font-size: small;"><span style="color: black; font-family: Tahoma;">Pour into a greased 1 ½ -quart casserole. Sprinkle cracker crumbs on top. Bake for 40 minutes.</span></span></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7932208327864285582.post-84625267011237692012012-04-06T06:56:00.000-07:002012-04-06T06:56:14.543-07:00Low Country Boil<style>
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<b><span style="color: black; font-family: Verdana; font-size: 11.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Serves 6</span></b> <div class="MsoNormal" style="background: white; margin-bottom: 6.0pt; margin-left: 0in; margin-right: 0in; margin-top: 6.0pt;"><span style="color: black; font-family: Tahoma; font-size: 11.0pt; mso-bidi-font-family: "Times New Roman";">In an extra large stockpot, pour enough water that will cover all the ingredients.</span></div><div class="MsoNormal" style="background: white; margin-bottom: 6.0pt; margin-left: 0in; margin-right: 0in; margin-top: 6.0pt;"><br />
</div><div class="MsoNormal" style="background: white; margin-bottom: 6.0pt; margin-left: 0in; margin-right: 0in; margin-top: 6.0pt;"><b style="mso-bidi-font-weight: normal;"><span style="color: black; font-family: Tahoma; font-size: 11.0pt; mso-bidi-font-family: "Times New Roman";">1 lemon, cut into quarters<br />
½ cup <a href="http://saltsistersonline.com/herb/product/savannah-low-country-boil-seasoning" target="_blank">Savannah Low Country Boil Seasoning</a><br />
3 tablespoons <a href="http://saltsistersonline.com/herb/product/tuscan-farmhouse-blend-sea-salt" target="_blank">Tuscan Farmhouse Blend</a> <br />
6 slices of bacon or ½ cup bacon fat (you could also use ham hocks but you need fat)</span></b></div><div class="MsoNormal" style="background: white; margin-bottom: 6.0pt; margin-left: 0in; margin-right: 0in; margin-top: 6.0pt;"><span style="color: black; font-family: Tahoma; font-size: 11.0pt; mso-bidi-font-family: "Times New Roman";">Now, I know that seems like a lot of seasoning. But in the south they say you’ve got to have dirty water to have a good shrimp boil. Add all of the above ingredients to the pot and bring the water to a boil.</span></div><div class="MsoNormal" style="background: white; margin-bottom: 6.0pt; margin-left: 0in; margin-right: 0in; margin-top: 6.0pt;"><br />
</div><div class="MsoNormal" style="background: white; margin-bottom: 6.0pt; margin-left: 0in; margin-right: 0in; margin-top: 6.0pt;"><b style="mso-bidi-font-weight: normal;"><span style="color: black; font-family: Tahoma; font-size: 11.0pt; mso-bidi-font-family: "Times New Roman";">12 baby red potatoes<br />
1 medium-size white onion, quartered<br />
1-1 lb. bag baby carrots</span></b></div><div class="MsoNormal" style="background: white; margin-bottom: 6.0pt; margin-left: 0in; margin-right: 0in; margin-top: 6.0pt;"><span style="color: black; font-family: Tahoma; font-size: 11.0pt; mso-bidi-font-family: "Times New Roman";">Add the potatoes, onions and carrots. Reduce the heat and simmer for 15 minutes or until the potatoes and carrots are almost fork tender.</span></div><div class="MsoNormal" style="background: white; margin-bottom: 6.0pt; margin-left: 0in; margin-right: 0in; margin-top: 6.0pt;"><br />
</div><div class="MsoNormal" style="background: white; margin-bottom: 6.0pt; margin-left: 0in; margin-right: 0in; margin-top: 6.0pt;"><b style="mso-bidi-font-weight: normal;"><span style="color: black; font-family: Tahoma; font-size: 11.0pt; mso-bidi-font-family: "Times New Roman";">1 ½ lb. smoked sausage, cut into-inch pieces</span></b></div><div class="MsoNormal" style="background: white; margin-bottom: 6.0pt; margin-left: 0in; margin-right: 0in; margin-top: 6.0pt;"><span style="color: black; font-family: Tahoma; font-size: 11.0pt; mso-bidi-font-family: "Times New Roman";">Add the smoked sausage. Cook about 5 minutes more.</span></div><div class="MsoNormal" style="background: white; margin-bottom: 6.0pt; margin-left: 0in; margin-right: 0in; margin-top: 6.0pt;"><br />
</div><div class="MsoNormal" style="background: white; margin-bottom: 6.0pt; margin-left: 0in; margin-right: 0in; margin-top: 6.0pt;"><b style="mso-bidi-font-weight: normal;"><span style="color: black; font-family: Tahoma; font-size: 11.0pt; mso-bidi-font-family: "Times New Roman";">4-6 ears corn, shucked and silk removed cut into 11/2 inch sections</span></b></div><div class="MsoNormal" style="background: white; margin-bottom: 6.0pt; margin-left: 0in; margin-right: 0in; margin-top: 6.0pt;"><span style="color: black; font-family: Tahoma; font-size: 11.0pt; mso-bidi-font-family: "Times New Roman";">Add the corn and cook an additional 5-7 minutes.</span></div><div class="MsoNormal" style="background: white; margin-bottom: 6.0pt; margin-left: 0in; margin-right: 0in; margin-top: 6.0pt;"><br />
</div><div class="MsoNormal" style="background: white; margin-bottom: 6.0pt; margin-left: 0in; margin-right: 0in; margin-top: 6.0pt;"><b style="mso-bidi-font-weight: normal;"><span style="color: black; font-family: Tahoma; font-size: 11.0pt; mso-bidi-font-family: "Times New Roman";">1-2 pounds any size raw shrimp, in the shell</span></b></div><div class="MsoNormal" style="background: white; margin-bottom: 6.0pt; margin-left: 0in; margin-right: 0in; margin-top: 6.0pt;"><span style="color: black; font-family: Tahoma; font-size: 11.0pt; mso-bidi-font-family: "Times New Roman";">Lastly, add the shrimp and cook about 3 minutes or until the shrimp turn pink. Check the potatoes and carrots to make sure they are done.<span style="mso-spacerun: yes;"> </span>Drain the liquid into the sink and pour the boil onto a big serving platter or bowl. Sprinkle with extra Savannah Low Country Boil Seasoning.</span></div><div class="MsoNormal" style="background: white; margin-bottom: 6.0pt; margin-left: 0in; margin-right: 0in; margin-top: 6.0pt;"><span style="color: black; font-family: Tahoma; font-size: 11.0pt; mso-bidi-font-family: "Times New Roman";">This is some good eating!!!</span></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7932208327864285582.post-6393609940413461402012-04-06T06:52:00.000-07:002012-04-06T06:52:26.957-07:00Peach Cobbler<style>
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<div class="MsoNormal" style="background: white; mso-line-height-alt: 7.5pt; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; mso-outline-level: 5;"><b><span style="color: black; font-family: Verdana; font-size: 10.5pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Serves 8</span></b></div><div class="MsoNormal" style="background: white; margin-bottom: 6.0pt; margin-left: 0in; margin-right: 0in; margin-top: 6.0pt;"><span style="color: black; font-family: Tahoma; font-size: 10.0pt; mso-bidi-font-family: "Times New Roman";">Preheat the oven to 350 degrees.</span></div><div class="MsoNormal" style="background: white; margin-bottom: 6.0pt; margin-left: 0in; margin-right: 0in; margin-top: 6.0pt;"><b style="mso-bidi-font-weight: normal;"><span style="color: black; font-family: Tahoma; font-size: 10.0pt; mso-bidi-font-family: "Times New Roman";">2 cups fresh or frozen peaches, chopped<br />
3 tablespoons butter<br />
1 tablespoon grated lemon rind</span></b></div><div class="MsoNormal" style="background: white; margin-bottom: 6.0pt; margin-left: 0in; margin-right: 0in; margin-top: 6.0pt;"><span style="color: black; font-family: Tahoma; font-size: 10.0pt; mso-bidi-font-family: "Times New Roman";">Combine the peaches, butter and lemon rind in a saucepan<span style="mso-spacerun: yes;"> </span>over medium heat.</span></div><div class="MsoNormal" style="background: white; margin-bottom: 6.0pt; margin-left: 0in; margin-right: 0in; margin-top: 6.0pt;"><b style="mso-bidi-font-weight: normal;"><span style="color: black; font-family: Tahoma; font-size: 10.0pt; mso-bidi-font-family: "Times New Roman";">1-tablespoon cornstarch<br />
3/4-cup <a href="http://saltsistersonline.com/cane/product/raspberry-cane-sugar" target="_blank">Raspberry c.a.n.e sugar</a></span></b></div><div class="MsoNormal" style="background: white; margin-bottom: 6.0pt; margin-left: 0in; margin-right: 0in; margin-top: 6.0pt;"><span style="color: black; font-family: Tahoma; font-size: 10.0pt; mso-bidi-font-family: "Times New Roman";">Add the cornstarch and sugar. Cook, stirring constantly, until thickens slightly.</span></div><div class="MsoNormal" style="background: white; margin-bottom: 6.0pt; margin-left: 0in; margin-right: 0in; margin-top: 6.0pt;"><span style="color: black; font-family: Tahoma; font-size: 10.0pt; mso-bidi-font-family: "Times New Roman";">Pour into a 8x8-inch baking dish and let stand while making the topping.</span></div><div class="MsoNormal" style="background: white; margin-bottom: 6.0pt; margin-left: 0in; margin-right: 0in; margin-top: 6.0pt;"><b style="mso-bidi-font-weight: normal;"><span style="color: black; font-family: Tahoma; font-size: 10.0pt; mso-bidi-font-family: "Times New Roman";">1 cup sifted flour<br />
¾ cup sugar<br />
1 teaspoon baking powder<br />
½ teaspoon sea salt (For this I like <a href="http://saltsistersonline.com/classicsalt/product/sel-gris-organic-french-grey-sea-salt" target="_blank">Sel Gris Velvet</a>. It’s very fine)</span></b></div><div class="MsoNormal" style="background: white; margin-bottom: 6.0pt; margin-left: 0in; margin-right: 0in; margin-top: 6.0pt;"><span style="color: black; font-family: Tahoma; font-size: 10.0pt; mso-bidi-font-family: "Times New Roman";">Sift the flour, sugar, baking powder, and sea salt into a mixing bowl.</span></div><div class="MsoNormal" style="background: white; margin-bottom: 6.0pt; margin-left: 0in; margin-right: 0in; margin-top: 6.0pt;"><b style="mso-bidi-font-weight: normal;"><span style="color: black; font-family: Tahoma; font-size: 10.0pt; mso-bidi-font-family: "Times New Roman";">1 cup milk<br />
¼ cup butter<br />
1 teaspoon <a href="http://saltsistersonline.com/bean/product/Vanilla%20Infusion%20Kit" target="_blank">vanilla extract</a> (From the bottle you’ve made yourself of course!)<br />
1 egg</span></b></div><div class="MsoNormal" style="background: white; margin-bottom: 6.0pt; margin-left: 0in; margin-right: 0in; margin-top: 6.0pt;"><span style="color: black; font-family: Tahoma; font-size: 10.0pt; mso-bidi-font-family: "Times New Roman";">Add the milk, butter, vanilla, and egg. Beat at medium speed for 2 or 3 minutes. Spoon over the fruit mixture in a baking dish. Bake for about 40 minutes.</span></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7932208327864285582.post-76438097666022176862012-04-03T08:02:00.000-07:002012-04-03T08:02:57.646-07:00Low Country Boil<style>
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<div class="MsoNormal">Serves 6</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">In a large stockpot, pour enough water that will cover all the ingredients. </div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b>1 lemon, cut into quarters</b></div><div class="MsoNormal"><b>2-4oz s.a.l.t. sisters <a href="http://saltsistersonline.com/herb/product/savannah-low-country-boil-seasoning">Savannah Low Country Boil</a> (1/2 to 1 bag)</b></div><div class="MsoNormal"><b>3 tablespoons s.a.l.t. sisters <a href="http://saltsistersonline.com/herb/product/tuscan-farmhouse-blend-sea-salt">Tuscan Farmhouse Blend </a></b></div><div class="MsoNormal"><b>6 slices of bacon (you could also use ham hocks but you need fat)</b></div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Now, I know that seems like a lot of seasoning. But in the south they say you’ve got to have dirty water to have a good shrimp boil. Add the lemon, Savannah Low Country Boil, Tuscan Farmhouse Blend and the bacon. Bring to a boil. </div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b>12 baby red potatoes</b></div><div class="MsoNormal"><b>1 medium-size white onion, quartered</b></div><div class="MsoNormal"><b>1-1 lb. bag baby carrots</b></div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Add the potatoes, onions and carrots. Reduce the heat and simmer for 20 minutes. Or until the potatoes and carrots fork tender. </div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b>1 ½ lb. smoked sausage, cut into-inch pieces</b></div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Add the smoked sausage. Cook about 5 minutes more. </div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b>6 ears of corn, shucked and silk removed cut in half</b></div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Add the corn and cook an additional 7 minutes. </div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b>2 pounds any size raw shrimp, in the shell (the bigger the better!)</b></div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Lastly, add the shrimp and cook about 3 minutes or until the shrimp turn pink. Drain the liquid into the sink and pour the boil onto a big serving platter or bowl. Sprinkle with extra crab boil seasoning.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">This is some good eating!!!</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7932208327864285582.post-63855237921163632482012-03-28T07:51:00.000-07:002012-03-28T07:51:18.952-07:00Cherry Scones<!--[if gte mso 9]><xml> <o:OfficeDocumentSettings> <o:AllowPNG/> </o:OfficeDocumentSettings> </xml><![endif]--> <!--[if gte mso 9]><xml> <w:WordDocument> <w:View>Normal</w:View> <w:Zoom>0</w:Zoom> <w:TrackMoves/> <w:TrackFormatting/> <w:PunctuationKerning/> <w:ValidateAgainstSchemas/> <w:SaveIfXMLInvalid>false</w:SaveIfXMLInvalid> <w:IgnoreMixedContent>false</w:IgnoreMixedContent> <w:AlwaysShowPlaceholderText>false</w:AlwaysShowPlaceholderText> <w:DoNotPromoteQF/> <w:LidThemeOther>EN-US</w:LidThemeOther> <w:LidThemeAsian>JA</w:LidThemeAsian> <w:LidThemeComplexScript>X-NONE</w:LidThemeComplexScript> <w:Compatibility> <w:BreakWrappedTables/> <w:SnapToGridInCell/> <w:WrapTextWithPunct/> <w:UseAsianBreakRules/> <w:DontGrowAutofit/> <w:SplitPgBreakAndParaMark/> <w:EnableOpenTypeKerning/> <w:DontFlipMirrorIndents/> <w:OverrideTableStyleHps/> <w:UseFELayout/> </w:Compatibility> <m:mathPr> <m:mathFont m:val="Cambria Math"/> <m:brkBin m:val="before"/> <m:brkBinSub m:val="--"/> <m:smallFrac m:val="off"/> <m:dispDef/> <m:lMargin m:val="0"/> <m:rMargin m:val="0"/> <m:defJc m:val="centerGroup"/> <m:wrapIndent m:val="1440"/> <m:intLim m:val="subSup"/> <m:naryLim m:val="undOvr"/> </m:mathPr></w:WordDocument> </xml><![endif]--><!--[if gte mso 9]><xml> <w:LatentStyles DefLockedState="false" DefUnhideWhenUsed="true"
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<div class="MsoNoSpacing"><i>I love scones...as long as they are not over baked! Don't stray far from the oven. These beautiful babies don't take long to bake so watch them closely. As soon as you see them turn golden brown they are done. Enjoy!</i></div><div class="MsoNoSpacing"><b><u><br />
</u></b></div><div class="MsoNoSpacing"><b><u><br />
</u></b></div><div class="MsoNoSpacing"><b><u>Cherry Scones </u></b><o:p></o:p></div><div class="MsoNoSpacing">makes 6<o:p></o:p></div><div class="MsoNoSpacing"><br />
</div><div class="MsoNoSpacing">Ingredients:<o:p></o:p></div><div class="MsoNoSpacing">1/3 cup dried cherries
<o:p></o:p></div><div class="MsoNoSpacing">1/2 cup boiling water
<o:p></o:p></div><div class="MsoNoSpacing"><br />
</div><div class="MsoNoSpacing">Soak cherries in hot water for 10 minutes and then drain and set aside.<o:p></o:p></div><div class="MsoNoSpacing"><br />
</div><div class="MsoNoSpacing">1 1/2 cup flour<o:p></o:p></div><div class="MsoNoSpacing">1 1/2 tablespoons granulated sugar
<o:p></o:p></div><div class="MsoNoSpacing">1/2 tablespoon baking powder
<o:p></o:p></div><div class="MsoNoSpacing">1/4 teaspoon cream of tartar
<o:p></o:p></div><div class="MsoNoSpacing">1/4 teaspoon sea salt
Suggestions:<span style="mso-spacerun: yes;"> </span>Pure Ocean, fine or Pink Himalayan, fine<o:p></o:p></div><div class="MsoNoSpacing"><br />
</div><div class="MsoNoSpacing">Combine the dry ingredients in a large bowl.<o:p></o:p></div><div class="MsoNoSpacing"><br />
</div><div class="MsoNoSpacing">1/4-cup butter, room temperature<o:p></o:p></div><div class="MsoNoSpacing"><br />
</div><div class="MsoNoSpacing">Using a pastry blender, cut in the butter until mixture it resembles coarse crumbs. Set aside.<o:p></o:p></div><div class="MsoNoSpacing"><br />
</div><div class="MsoNoSpacing">1 egg, separated
<o:p></o:p></div><div class="MsoNoSpacing">1/4-cup sour cream<o:p></o:p></div><div class="MsoNoSpacing">1/3 cup Half and Half <o:p></o:p></div><div class="MsoNoSpacing">3/4 teaspoon almond extract<o:p></o:p></div><div class="MsoNoSpacing"><br />
</div><div class="MsoNoSpacing">In a small bowl, mix together the egg yolk, sour cream, cream and extract. Add the sour cream mixture to the flour mixture and stir until soft dough forms.<o:p></o:p></div><div class="MsoNoSpacing">Mix in the cherries and then knead the dough lightly on a floured surface just until dough can be handled. Shape dough into a ball and pat into a 6-inch circle on a greased baking sheet<o:p></o:p></div><div class="MsoNoSpacing"><br />
</div><div class="MsoNoSpacing">Reserved egg white<o:p></o:p></div><div class="MsoNoSpacing">1 teaspoon Lemon c.a.n.e sugar<o:p></o:p></div><div class="MsoNoSpacing"><br />
</div><div class="MsoNoSpacing">Cut into six wedges (separate them slightly) and brush with beaten egg white and then sprinkle with sugar. Bake at 400 degrees F. for 15 to 20 minutes.<o:p></o:p></div><!--EndFragment-->Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7932208327864285582.post-51035132323984303982012-03-15T11:15:00.002-07:002012-03-18T18:38:18.918-07:00Lower Your Salt Intake? No Way! by Dr. David BrownsteinThis blog was posted by Dr. David Brownstein, author of Salt Your Way to Health. He has authored many books including Overcoming Thyroid Disorders, The Miracle of Natural Hormones (3rd Edition) and many others. <br />
<br />
"For years, I have been lecturing and writing about the nonsensical argument the conventional powers-that-be claim that lowering salt in the diet will reduce your risk of cardiovascular disease. The data has never been shown that lowering salt intake to ridiculously low levels of 1,500mg/day will reduce your risk of heart disease. In fact, many studies show that lowering your salt intake to these levels will cause more heart attacks and mortality. Furthermore, low salt diets will lead to elevated insulin levels. Finally, low salt diets do not significantly lower blood pressure. More information about this can be found in my book, Salt Your Way To Health. <br />
<br />
A recent study in JAMA (November 23/30, 2011-Vol. 306, No. 20) looked at the association between sodium excretion and cardiovascular events in patients with established cardiovascular events or diabetes. The authors studied nearly 29,000 adults and found cardiovascular death was increased among those with the lowest and the highest sodium excretion. <br />
<br />
Sodium excretion is tied to how much sodium (or salt) is ingested. The more salt that is ingested the more sodium that is excreted in the urine. The reverse is true also; the less sodium ingested, the less sodium excreted. A crude estimate can be made that the amount of sodium ingested is equal to the amount of sodium excreted (as long as someone is not sodium deficient). <br />
<br />
We have been told we are ingesting too much salt. The Institute of Medicine (IOM) states, “Americans consume unhealthy amounts of sodium in their food, far exceeding public health recommendations. Consuming too much sodium is a concern for all individuals, as it increases the risk for high blood pressure, a serious health condition that is avoidable and can lead to a variety of diseases. Analysts estimate that population-wide reductions in sodium could prevent more than 100,000 deaths annually.” <br />
<br />
The IOM claims that Americans ingest more than 3,400mg of sodium per day which is about 1.5 tsp of salt per day. They claim that we should ingest no more than 1 tsp/day or 2,300mg/day. For those with hypertension, experts recommend less—about 1,500mg/day of sodium. <br />
<br />
The recent JAMA (November 23/30, 2011) study found the lowest rate of cardiovascular disease, cardiovascular death, heart attack, stroke, congestive heart failure and non- cardiovascular death occurred when the sodium intake was 4-6,000mg/day. Lower and higher intakes were found to increase a compositd of all the outcomes studied (in a near linear fashion). You read that right; lower and higher salt intakes were all associated with worse outcomes. <br />
<br />
In my book, I wrote about the dangers of a low-salt diet. Salt is a vitally important nutrient for the human body. We cannot live without adequate amounts of salt. Don’t believe the low-salt nonsense. However, you should educate yourself about which type of salt is a healthy salt. <br />
The healthiest salt is unrefined salt with its full complement of minerals. Celtic Brand Sea Salt, Redmond’s Real Salt and <a href="http://saltsistersonline.com/classicsalt/product/himalayan-mineral-salt">Himalayan salt</a> are all good brands of unrefined salt.<br />
<br />
There are medical conditions where the body does not tolerate large amounts of salt. This can occur with those suffering from kidney failure or congestive heart failure. If you have these illnesses, please discuss your salt intake with your doctor."<br />
<br />
What is your thoughts on his blog post? If you want to learn more about Dr. David Brownstein's holistic family medicine visit his <a href="https://www.drbrownstein.com/homePage.php">website</a>.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7932208327864285582.post-65127546382431512592012-03-05T08:04:00.000-08:002012-03-05T08:04:24.941-08:00BBQ Pulled Chicken*<style>
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<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; tab-stops: 11.0pt .5in; text-autospace: none;"><b style="mso-bidi-font-weight: normal;"><span style="font-size: 11.0pt; mso-bidi-font-family: Verdana;">6 frozen skinless, boneless chicken breast halves</span></b></div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; tab-stops: 11.0pt .5in; text-autospace: none;"><b style="mso-bidi-font-weight: normal;"><span style="font-size: 11.0pt; mso-bidi-font-family: Verdana;">1 (12 ounce) bottle barbeque sauce</span></b></div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; tab-stops: 11.0pt .5in; text-autospace: none;"><b style="mso-bidi-font-weight: normal;"><span style="font-size: 11.0pt; mso-bidi-font-family: Verdana;">1/2 cup Italian salad dressing</span></b></div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; tab-stops: 11.0pt .5in; text-autospace: none;"><b style="mso-bidi-font-weight: normal;"><span style="font-size: 11.0pt; mso-bidi-font-family: Verdana;">1/4 cup brown sugar</span></b></div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; tab-stops: 11.0pt .5in; text-autospace: none;"><b style="mso-bidi-font-weight: normal;"><span style="font-size: 11.0pt; mso-bidi-font-family: Verdana;">2 tablespoons Worcestershire sauce</span></b></div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; tab-stops: 11.0pt .5in; text-autospace: none;"><b style="mso-bidi-font-weight: normal;"><span style="font-size: 11.0pt; mso-bidi-font-family: Verdana;">4 tablespoons of a <a href="http://saltsistersonline.com/shop/rubs">s.a.l.t. sisters rub</a></span></b></div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; tab-stops: 11.0pt .5in; text-autospace: none;"><b style="mso-bidi-font-weight: normal;"><span style="font-size: 11.0pt; mso-bidi-font-family: Verdana;">(We recommend: <a href="http://saltsistersonline.com/rubs/product/tom-tom-rub">Tom-Tom</a>, <a href="http://saltsistersonline.com/rubs/product/flaming-fowl-rub">Flaming Fowl </a>or <a href="http://saltsistersonline.com/rubs/product/smoked-bird-rub">Smoked Bird</a> for this recipe)</span></b></div><div class="MsoNormal" style="margin-left: .5in; mso-layout-grid-align: none; mso-list: l0 level5 lfo1; mso-pagination: none; tab-stops: 11.0pt .5in; text-autospace: none; text-indent: -.5in;"><span style="font-size: 11.0pt; mso-bidi-font-family: Cambria; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Cambria; mso-fareast-theme-font: minor-latin;"><span style="mso-list: Ignore;"><span style="font: 7.0pt "Times New Roman";"> </span></span></span><span style="font-size: 11.0pt; mso-bidi-font-family: Verdana;"><span style="mso-spacerun: yes;"> </span></span></div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; tab-stops: 11.0pt .5in; text-autospace: none;"><span style="font-size: 11.0pt; mso-bidi-font-family: Verdana;">Place chicken in a slow cooker. In a bowl, mix the barbecue sauce, Italian salad dressing, brown sugar, your s.a.l.t. sisters rub of choice and Worcestershire sauce. Pour over the chicken.</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-size: 11.0pt; mso-bidi-font-family: Verdana;">Cover and cook 3 to 4 hours on High or 6 to 8 hours on Low.</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-size: 11.0pt; mso-bidi-font-family: Verdana;">After chicken is cooked, shred with 2 forks.<span style="mso-spacerun: yes;"> </span>Serve on a bun.</span></div><div class="MsoNormal" style="text-indent: .5in;"><br />
</div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-size: 11.0pt; mso-bidi-font-family: Verdana;">*modified from All Recipes.com</span></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7932208327864285582.post-87854387041474233942012-03-05T07:35:00.000-08:002012-03-05T07:35:06.675-08:00Red Green Slaw<style>
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<div class="MsoNormal"><b style="mso-bidi-font-weight: normal;"><u> </u></b></div><div class="MsoNormal">Serves 16</div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b style="mso-bidi-font-weight: normal;">3/4 cup ketchup</b></div><div class="MsoNormal"><b style="mso-bidi-font-weight: normal;">1/3 cup apple cider vinegar</b></div><div class="MsoNormal"><b style="mso-bidi-font-weight: normal;">1/2 cup sugar</b></div><div class="MsoNormal" style="tab-stops: 192.75pt;"><b style="mso-bidi-font-weight: normal;">1/2 teaspoon <a href="http://www.blogger.com/goog_1106059190">sea salt</a><span style="mso-tab-count: 1;"><a href="http://saltsistersonline.com/sea-salt"> </a> </span></b></div><div class="MsoNormal"><b style="mso-bidi-font-weight: normal;">1/2 teaspoon <a href="http://saltsistersonline.com/herb/product/black-tellicherry-peppercorns">pepper</a>, freshly ground</b></div><div class="MsoNormal"><br />
</div><div class="MsoNormal">In a large mixing bowl, whisk together the ketchup, vinegar, sugar, salt and pepper. </div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b style="mso-bidi-font-weight: normal;">2 ½ pounds green cabbage, shredded</b></div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Add the cabbage and toss until well coated with the sauce.<span style="mso-spacerun: yes;"> </span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal">The slaw can be make a few hours in advance and kept covered in the refrigerator until ready to use.</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7932208327864285582.post-83344464481079080202012-03-05T07:28:00.001-08:002012-03-05T08:15:09.713-08:00Pulled Pork BBQ<style>
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</style>Serves 16 <br />
<div class="MsoNormal"><br />
</div><div class="MsoNormal"><b style="mso-bidi-font-weight: normal;">1-10 pound pork shoulder with bone</b></div><div class="MsoNormal"><b style="mso-bidi-font-weight: normal;">4-6 tablespoons of a <a href="http://saltsistersonline.com/shop/rubs">s.a.l.t. sisters rub</a><span style="mso-spacerun: yes;"> </span>(14 options)</b></div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Preheat the oven to 500 degrees.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Cover the pork shoulder with 2-4 tablespoons of the s.a.l.t. sisters rub of your choice.<span style="mso-spacerun: yes;"> </span>Suggestions:<span style="mso-spacerun: yes;"> </span><a href="http://saltsistersonline.com/rubs/product/all-purpose-bbq-rub">All-Purpose BBQ</a>, <a href="http://saltsistersonline.com/rubs/product/Blackening-Cajun-Rub">Blackening Cajun</a>, <a href="http://saltsistersonline.com/rubs/product/honey-glaze-rub">Honey Glaze</a>, or <a href="http://saltsistersonline.com/rubs/product/memphis-bbq-rub">Memphis BBQ</a>.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Wrap the pork shoulder in aluminum foil and place in a large heavy roasting pan.<span style="mso-spacerun: yes;"> </span>Roast the pork shoulder for 20 minutes at 500 degrees, then reduce the heat to 250 degrees and cook for an additional 5 hours, turning every hour.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">You can smoke this in a grill or finish the pork shoulder in the oven.<span style="mso-spacerun: yes;"> </span>If using a grill, start the fire 1 hour before the pork shoulder is finished roasting, using a mixture of hickory chips and charcoal. When the pork shoulder is done roasting, remove the foil and transfer it to the grill. Cover the grill and smoke the pork for 20 to 40 minutes.<span style="mso-spacerun: yes;"> </span>If finishing in the oven, remove the foil from the roasted pork shoulder and cover with an additional 2 tablespoons of the s.a.l.t. sisters rub and roast in oven for an additional 20 to 40 minutes.<span style="mso-spacerun: yes;"> </span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Allow the meat to cool so it can be handled.<span style="mso-spacerun: yes;"> </span>Remove the meat from the bone and, using your finger, finely shred the meat.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b style="mso-bidi-font-weight: normal;">Sauce:</b></div><div class="MsoNormal"><b style="mso-bidi-font-weight: normal;">2 cups white wine vinegar</b></div><div class="MsoNormal"><b style="mso-bidi-font-weight: normal;">2/3 cup ketchup</b></div><div class="MsoNormal"><b style="mso-bidi-font-weight: normal;">1/3 cup sugar</b></div><div class="MsoNormal"><b style="mso-bidi-font-weight: normal;">1/4 cup honey</b></div><div class="MsoNormal"><b style="mso-bidi-font-weight: normal;">1/2 teaspoon cayenne pepper</b></div><div class="MsoNormal"><b style="mso-bidi-font-weight: normal;">1 teaspoon smoked sea salt (try <a href="http://saltsistersonline.com/classicsalt/product/yakima-applewood-smoked-sea-salt">Yakima</a>, <a href="http://saltsistersonline.com/classicsalt/product/durango-hickory-smoked-sea-salt">Durango</a> or <a href="http://saltsistersonline.com/classicsalt/product/salish-northwest-red-alderwood-smoked-sea-salt">Salish</a>)</b></div><div class="MsoNormal"><b style="mso-bidi-font-weight: normal;">1 teaspoon freshly ground pepper</b></div><div class="MsoNormal"><br />
</div><div class="MsoNormal">In a medium saucepan, mix together the vinegar, ketchup, sugar, honey, cayenne, pepper, salt and pepper.<span style="mso-spacerun: yes;"> </span>Simmer for 10 minutes over low heat.<span style="mso-spacerun: yes;"> </span>Reserve 1 cup of sauce and pour the remaining sauce over the meat and toss until the meat is evenly coated.<span style="mso-spacerun: yes;"> </span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal">To serve, spoon a portion of the pulled pork onto the bottom of a soft bun, mound Red Green Slaw (below) on top of it, then pour a little of the remaining sauce over all and top with the second half of the bun.</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7932208327864285582.post-91370897488485463912012-02-11T20:29:00.000-08:002012-02-11T20:29:56.702-08:00Chocolate Covered Strawberries*<style>
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<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; tab-stops: 11.0pt .5in; text-autospace: none;"><b style="mso-bidi-font-weight: normal;"><span style="color: #2e2e2e; font-family: Calibri; mso-ascii-theme-font: major-latin; mso-bidi-font-family: Arial; mso-hansi-theme-font: major-latin;">6 ounces semisweet chocolate, chopped</span></b></div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; tab-stops: 11.0pt .5in; text-autospace: none;"><b style="mso-bidi-font-weight: normal;"><span style="color: #2e2e2e; font-family: Calibri; mso-ascii-theme-font: major-latin; mso-bidi-font-family: Arial; mso-hansi-theme-font: major-latin;">3 ounces white chocolate, chopped</span></b></div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; tab-stops: 11.0pt .5in; text-autospace: none;"><b style="mso-bidi-font-weight: normal;"><span style="color: #2e2e2e; font-family: Calibri; mso-ascii-theme-font: major-latin; mso-bidi-font-family: Arial; mso-hansi-theme-font: major-latin;">1 pound strawberries with stems (about 20), washed and dried very well</span></b></div><div class="MsoNormal"><b><span style="color: #2e2e2e; font-family: Calibri;"><a href="http://saltsistersonline.com/cane/product/strawberry-cane-sugar">Strawberry Cane Sugar</a> or <a href="http://saltsistersonline.com/cane/product/dark-cocoa-cane-sugar">Dark Cocoa Cane Sugar</a></span></b></div><div class="MsoNormal" style="margin-left: .5in; mso-layout-grid-align: none; mso-pagination: none; tab-stops: 11.0pt .5in; text-autospace: none;"><br />
</div><div class="MsoNormal" style="margin-bottom: 9.0pt; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span style="color: #2e2e2e; font-family: Calibri; mso-ascii-theme-font: major-latin; mso-bidi-font-family: Arial; mso-hansi-theme-font: major-latin;">Put the semisweet and white chocolates into 2 separate heatproof medium bowls. Fill 2 medium saucepans with a couple inches of water and bring to a simmer over medium heat. Turn off the heat; set the bowls of chocolate over the water to melt. Stir until smooth. (Alternatively, melt the chocolates in a microwave at half power, for 1 minute, stir and then heat for another minute or until melted.)</span></div><div class="MsoNormal" style="margin-bottom: 9.0pt; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span style="color: #2e2e2e; font-family: Calibri; mso-ascii-theme-font: major-latin; mso-bidi-font-family: Arial; mso-hansi-theme-font: major-latin;">Once the chocolates are melted and smooth, remove from the heat. Line a sheet pan with parchment or waxed paper. Holding the strawberry by the stem, dip the fruit into the dark chocolate, lift and twist slightly, letting any excess chocolate fall back into the bowl. Set strawberries on the parchment paper. Repeat with the rest of the strawberries. Dip a fork in the white chocolate and drizzle the white chocolate over the dipped strawberries. Sprinkle Strawberry Cane Sugar or Dark Cocoa Cane Sugar on top.</span></div><div class="MsoNormal"><span style="color: #2e2e2e; font-family: Calibri; mso-ascii-theme-font: major-latin; mso-bidi-font-family: Arial; mso-hansi-theme-font: major-latin;">Set the strawberries aside until the chocolate sets, about 30 minutes.</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: Calibri; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;">*Recipe by Food Network</span></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7932208327864285582.post-91463772151149765432012-02-11T20:23:00.000-08:002012-02-11T20:23:08.018-08:00Wild Porcini Chicken Breast Salad with Warm Bacon Dressing<style>
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<div class="MsoNormal"><b style="mso-bidi-font-weight: normal;"><span style="font-family: Calibri; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;"></span></b><span style="font-family: Calibri; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;">Serves 4</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b style="mso-bidi-font-weight: normal;"><span style="font-family: Calibri; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;">2 tablespoons olive oil</span></b></div><div class="MsoNormal"><b style="mso-bidi-font-weight: normal;"><span style="font-family: Calibri; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;">4 – 6 oz. chicken breast</span></b></div><div class="MsoNormal"><b style="mso-bidi-font-weight: normal;"><span style="font-family: Calibri; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;">4 teaspoons <a href="http://saltsistersonline.com/product/%5Bcatpath-raw%5D/porcini-poultry-rub">Porcini Poultry Rub</a> – 1 tsp. per breast</span></b></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: Calibri; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;">Add olive oil to a sauté pan.<span style="mso-spacerun: yes;"> </span>Liberally rub each chicken breast with the Wild Porcini Rub.<span style="mso-spacerun: yes;"> </span>Sauté the breast 6 minutes on each side over medium-high heat.<span style="mso-spacerun: yes;"> </span>Remove chicken, cover with foil.<span style="mso-spacerun: yes;"> </span>Let stand 10 minutes.<span style="mso-spacerun: yes;"> </span>Slice and keep warm. </span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b style="mso-bidi-font-weight: normal;"><span style="font-family: Calibri; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;">2 tablespoons white wine vinegar</span></b></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: Calibri; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;">While the pan is still hot, deglaze the bottom of the pan with the vinegar.<span style="mso-spacerun: yes;"> </span>When you have scraped off all the little flavorful bits pour the vinegar in to a bowl and reserve.</span></div><div class="MsoNormal"><span style="font-family: Calibri; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;">Now you have saved the flavor that would have burned when you fry the bacon.</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b style="mso-bidi-font-weight: normal;"><span style="font-family: Calibri; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;">Dressing:</span></b></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b style="mso-bidi-font-weight: normal;"><span style="font-family: Calibri; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;">6 oz. smoked bacon slices, chopped</span></b></div><div class="MsoNormal"><b style="mso-bidi-font-weight: normal;"><span style="font-family: Calibri; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;">¼ cup onion, finely chopped</span></b></div><div class="MsoNormal"><b style="mso-bidi-font-weight: normal;"><span style="font-family: Calibri; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;">2 large garlic cloves, chopped</span></b></div><div class="MsoNormal"><b style="mso-bidi-font-weight: normal;"><span style="font-family: Calibri; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;">6 tablespoons white wine vinegar</span></b></div><div class="MsoNormal"><b style="mso-bidi-font-weight: normal;"><span style="font-family: Calibri; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;">5 tablespoons chicken broth</span></b></div><div class="MsoNormal"><b style="mso-bidi-font-weight: normal;"><span style="font-family: Calibri; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;">1 heaping tablespoon coarse-grain mustard or honey mustard</span></b></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: Calibri; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;">Add bacon to sauté pan, cook until crisp.<span style="mso-spacerun: yes;"> </span>Remove to a paper towel-covered plate.<span style="mso-spacerun: yes;"> </span>Keep drippings in the pan. </span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: Calibri; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;">Add onions to the pan.<span style="mso-spacerun: yes;"> </span>Cook 2 minutes on medium-high heat.<span style="mso-spacerun: yes;"> </span>Add garlic to onions, cook for about 30 seconds more.<span style="mso-spacerun: yes;"> </span>Stir in vinegar and reserved vinegar, scraping all the goodness off the bottom pan.<span style="mso-spacerun: yes;"> </span>Then whisk in the broth and mustard.<span style="mso-spacerun: yes;"> </span>Cook about 1 minute. </span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b style="mso-bidi-font-weight: normal;"><span style="font-family: Calibri; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;">Assemble: </span></b></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b style="mso-bidi-font-weight: normal;"><span style="font-family: Calibri; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;">Spring lettuce, Arugula, Romaine or whatever lettuce that looks fresh at the market.</span></b></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: Calibri; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;">Put lettuce on each plate, top with a sliced chicken breast.<span style="mso-spacerun: yes;"> </span>Spoon dressing over the salad.<span style="mso-spacerun: yes;"> </span>Top with bacon.</span></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7932208327864285582.post-34427898503837967282012-01-23T08:13:00.000-08:002012-01-23T08:13:07.071-08:00Super Bowl Chili<style>
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<div class="MsoNormal"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEik3Lo15d1myBp2NyxCMrNeLIWXlmv5wy36wKxH7BnNvlYAM7PsoSq98DUxSLfmagbW8pWb2IOV9Y6fJw7bpdc7OgU8LCXtc6gc1vIZcWfH0IDBNga6Kx6dQJxluHY_C2vx3TIV9VN6kdA/s1600/chilibowl1.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEik3Lo15d1myBp2NyxCMrNeLIWXlmv5wy36wKxH7BnNvlYAM7PsoSq98DUxSLfmagbW8pWb2IOV9Y6fJw7bpdc7OgU8LCXtc6gc1vIZcWfH0IDBNga6Kx6dQJxluHY_C2vx3TIV9VN6kdA/s400/chilibowl1.jpg" width="400" /></a></div><div class="MsoNormal">Well the Super Bowl is almost here and it is time to start planning for the big day.<span style="mso-spacerun: yes;"> </span>One of my favorite recipes is an easy crockpot chili.<span style="mso-spacerun: yes;"> </span>This recipe serves a big crowd and does not take a lot of time.<span style="mso-spacerun: yes;"> </span>Enjoy!</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Crockpot Chili</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Serves 13 (makes 7 quarts)</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">2 lbs ground beef (ground turkey will also work)</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">3 Tbsp of <a href="http://saltsistersonline.com/rubs/product/tex-mex-rub">Tex-Mex Rub</a> </div><div class="MsoNormal">2 - 28 oz cans tomatoes, crushed peeled</div><div class="MsoNormal">2 - 28 oz cans tomatoes, diced</div><div class="MsoNormal">2 -<span style="mso-spacerun: yes;"> </span>8 oz<span style="mso-spacerun: yes;"> </span>cans kidney beans, drained</div><div class="MsoNormal">2/3 cup honey</div><div class="MsoNormal">1 medium onion, chopped</div><div class="MsoNormal">1 large green pepper, chopped</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">1.<span style="mso-spacerun: yes;"> </span>Brown ground beef and drain.</div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">2.<span style="mso-spacerun: yes;"> </span>Put all ingredients in crockpot and stir well.</div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">3.<span style="mso-spacerun: yes;"> </span>Cook on low for 8 to 10 hours, or high for 4 to 6 hours.<span style="mso-spacerun: yes;"> </span></div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">4.<span style="mso-spacerun: yes;"> </span>Enjoy</div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><br />
</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEga0XL9ALVdMib-eOhY5aZM3MPyo7ehmsL4Y5ksLThMP10ytmEmRExvDr1fGyLhYJ6kK_hb3ogCDoqSZAxutZmqwVzucB9DIDR_Jsa2q8MM3IkNAfL6mwS1aKY6j-dHBtXZMB8gBGDrgAU/s1600/Chilicloseup1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEga0XL9ALVdMib-eOhY5aZM3MPyo7ehmsL4Y5ksLThMP10ytmEmRExvDr1fGyLhYJ6kK_hb3ogCDoqSZAxutZmqwVzucB9DIDR_Jsa2q8MM3IkNAfL6mwS1aKY6j-dHBtXZMB8gBGDrgAU/s320/Chilicloseup1.jpg" width="213" /></a></div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">Our family enjoys serving this chili with sour cream, cheese and Fritos.<span style="mso-spacerun: yes;"> </span><span style="mso-spacerun: yes;"> </span></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7932208327864285582.post-38233345089715932872012-01-16T07:19:00.000-08:002012-01-16T07:19:25.772-08:00You bless us!This morning I woke up feeling so blessed and thankful for the people around us. Both Brenda and I are so blessed by you. We have been in Atlanta this weekend and have added 26 new companies to our list of retailers. Not only have we added new retailers but we have added new Facebook fans and Twitter followers. We are so thankful for our growing s.a.l.t. sisters family and cannot wait to share with you. Not only have we met some amazing people this weekend but we have received positive feedback and encouragement here in Atlanta. The energy and buzz here is fantastic. We still have 2 days left of the <a href="http://americasmart.com/">America's Mart Atlanta</a> show and can't wait to see who all we meet today. Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7932208327864285582.post-21644435665101520822012-01-01T17:51:00.000-08:002012-01-01T17:54:13.780-08:00Happy New Year!<style>
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<div class="MsoNormal">We hope everyone had a great time over the holidays. Both Brenda and I feel so blessed this holiday season, not only are we blessed by our friends and family, but with our customers. We have some of the best customers, I can’t say that enough. As a small token of our appreciation we want to give all our fans 10% off everything January 1 – Jan. 15<sup>th</sup>. We are making this coupon available to everyone, so share with your friends and family. While checking out use <span style="color: red;">Coupon Code: NEWYEAR. <span style="color: black;">Visit us at <a href="http://www.saltsisteronline.com/">www.saltsisteronline.com</a></span></span></div>Unknownnoreply@blogger.com0