tag:blogger.com,1999:blog-42581608533088641332024-03-27T14:22:10.254-07:00The Righteous KitchenThe Righteous Kitchenhttp://www.blogger.com/profile/00799595147792948633noreply@blogger.comBlogger203125tag:blogger.com,1999:blog-4258160853308864133.post-39187429202429899862024-03-26T14:48:00.000-07:002024-03-26T14:48:55.219-07:00Bacon and Chives Deviled Eggs<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrTUWlqxlunzk4n_CQ5quPu-0Fiy_kcOOMM1uOi0mrUbabRNjTS02lmfPcycdENzBcPuiLrK1kdm5vdH65HzYrPp6sbrK6c5GvWuE-58DToRo8wy2xN40OD2Rg5J42qiyOzjE_WIMaO97Rd-rRg_vfhH68aI-DlRnsIjqy2lseB4OXqlm2M5VlsxHPQepM/s4032/bacon%20and%20chives%20deviled%20eggs%201.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrTUWlqxlunzk4n_CQ5quPu-0Fiy_kcOOMM1uOi0mrUbabRNjTS02lmfPcycdENzBcPuiLrK1kdm5vdH65HzYrPp6sbrK6c5GvWuE-58DToRo8wy2xN40OD2Rg5J42qiyOzjE_WIMaO97Rd-rRg_vfhH68aI-DlRnsIjqy2lseB4OXqlm2M5VlsxHPQepM/w400-h300/bacon%20and%20chives%20deviled%20eggs%201.jpg" width="400" /></a></div><p style="text-align: center;">Who doesn't love Deviled Eggs? They are the perfect appetizer, for any holiday. Topped with bacon and chives; these eggs are ready for Easter! Make sure to follow the hard boiled egg instructions, for eggs that are the easiest to peel. You'll thank me later. Happy Easter, everyone.</p><div style="text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><br />BACON & CHIVES DEVILED EGGS<br /><br />HARD BOILED EGGS:<br />12 Large eggs, hard boiled, peeled, halved lengthwise<br /><br />DEVILED EGG FILLING:<br />1/2 Cup mayonnaise<br />2 Teaspoons mustard<br />1/4 Cup sweet or dill pickle relish<br />1/2 Teaspoon salt<br />1/2 Teaspoon pepper<br /><br />TOPPINGS:<br />3 Slices bacon, crumbled<br />1 Tablespoon chives, chopped<br /><br />*if you want a smooth and fluffy filling, process deviled egg filling in a food processor.<br /><br />TO MAKE HARD BOILED EGGS:<br />Lightly tap wide part (bottom) of egg on counter. The inner membrane, of the egg will pop, and you will hear a short crack sound. The tiny crack, on the egg, will hardly be visible. Place eggs in a large pot. Cover eggs with water. Bring to a boil, over high heat. When water boils, add a tight fitting lid to pot. Turn off heat. Set a timer for 10 minutes. After 10 minutes, drain water. Run cold water over eggs, to cool. Roll eggs, one at a time, on a clean counter; to crack the shell. Return to water, as you break the shell, of each egg. Peel eggs. Transfer to a paper towel, to dry. <br /><br />TO MAKE DEVILED EGG FILLING: <br />Slice hard boiled eggs, in half, vertically. Remove yolk, and place in a medium sized bowl. Mash yolks, with a fork. Stir in mayonnaise, mustard, relish, salt, and pepper. <br /><br />TO ASSEMBLE:<br />Arrange egg whites on a platter. Pipe or spoon filling. Top with bacon and chives. Keep refrigerated, until ready to serve. <p></p><div><br /></div>The Righteous Kitchenhttp://www.blogger.com/profile/00799595147792948633noreply@blogger.com0tag:blogger.com,1999:blog-4258160853308864133.post-11790467842544168222024-03-22T09:32:00.000-07:002024-03-22T09:41:19.045-07:00Chicken Pot Pie<p style="text-align: center;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwvDNK4qAh510mveLLVuMxORFv7fmQVlgPuyvmDUSu_I1AYiGuryV4eNKE-0Q22pd9WJNUMGQbwy9ahCcLdM9PWwGiUAXztQ7JBOBQ3nzJbBfQL1QXhq2762d8T5c2zkdLQzKALuXqzVFVU4EyLKyuQUKt5-ZOg9zRILDX68hNNOZDq0ERKE2LP_QAa3Wc/s4272/IMG_2146.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2848" data-original-width="4272" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwvDNK4qAh510mveLLVuMxORFv7fmQVlgPuyvmDUSu_I1AYiGuryV4eNKE-0Q22pd9WJNUMGQbwy9ahCcLdM9PWwGiUAXztQ7JBOBQ3nzJbBfQL1QXhq2762d8T5c2zkdLQzKALuXqzVFVU4EyLKyuQUKt5-ZOg9zRILDX68hNNOZDq0ERKE2LP_QAa3Wc/w400-h266/IMG_2146.JPG" width="400" /></a></div><br />This Chicken Pot Pie is so fabulous, it deserves to be put upon a pedestal. I am using my All Butter Pie Crust recipe, for this pot pie. That will offer a sturdier pie shell, to hold all that delicious filling.<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgK4K5c1sKbu72DP9N5Wm6I73K8VIhBzV5dZcCbgjsDfy_cjikSBbIcoZ6KS-48WhMiPzMuTv6LaEgvfr6-4REy_av5CPy36WmLiwqHGlHQ0q_fR7LRmuNdXxst2_LiCMM6Uu5xUPRs80vdf5v7WEj1LAQkvy2j_XvrFF5tnKpnyEHngeFb177j424FRNQj/s3838/IMG_2113.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2156" data-original-width="3838" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgK4K5c1sKbu72DP9N5Wm6I73K8VIhBzV5dZcCbgjsDfy_cjikSBbIcoZ6KS-48WhMiPzMuTv6LaEgvfr6-4REy_av5CPy36WmLiwqHGlHQ0q_fR7LRmuNdXxst2_LiCMM6Uu5xUPRs80vdf5v7WEj1LAQkvy2j_XvrFF5tnKpnyEHngeFb177j424FRNQj/w400-h225/IMG_2113.JPG" width="400" /></a></div><p style="text-align: center;">I like the simplicity, of this recipe. All filling ingredients are mixed, in a large bowl. No cooking required.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0nZW8pPjCJJJJHJ4xUzWJC-ksu9txUY27RKdHE0nR_8v6cPZ4iY1I0aN_L7BoryQl2dGuLklV8mLPnkFNUckMntz2nyOZ9Nfz1CAXayKVnldCK8oRiu9eJU0ltYifeGtpc-5PB5oelY0FqLh1TbUbSHbKWFqtAHw0Ss7WolD9_5tbBKSZ1qpn80sJkWRS/s4272/IMG_4378.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2848" data-original-width="4272" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0nZW8pPjCJJJJHJ4xUzWJC-ksu9txUY27RKdHE0nR_8v6cPZ4iY1I0aN_L7BoryQl2dGuLklV8mLPnkFNUckMntz2nyOZ9Nfz1CAXayKVnldCK8oRiu9eJU0ltYifeGtpc-5PB5oelY0FqLh1TbUbSHbKWFqtAHw0Ss7WolD9_5tbBKSZ1qpn80sJkWRS/w400-h266/IMG_4378.JPG" width="400" /></a></div><p style="text-align: left;">Always prebake the bottom crust! I can't say that enough. It really ensures that you have a flaky bottom<br />crust. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCJRY9qHxEWI9-TVbk-R7uFqMthIZH8XDDueL9_TMmgMrQTk3W0DdfjlMDCDgwNo-LSH4klvZ-X_NFXWNFF7o5z7tHiPRkd2LkSEOAyWdsCAkPbAkQ8cHqgbTN40MyEo1MNYxLbw9D_WhRQEG-3XD_qdWe4FiIvET8v-TrZkzgpQXoe_Ncre4CiTZeVdpL/s3838/IMG_1530.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2156" data-original-width="3838" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCJRY9qHxEWI9-TVbk-R7uFqMthIZH8XDDueL9_TMmgMrQTk3W0DdfjlMDCDgwNo-LSH4klvZ-X_NFXWNFF7o5z7tHiPRkd2LkSEOAyWdsCAkPbAkQ8cHqgbTN40MyEo1MNYxLbw9D_WhRQEG-3XD_qdWe4FiIvET8v-TrZkzgpQXoe_Ncre4CiTZeVdpL/w400-h225/IMG_1530.JPG" width="400" /></a></div><div><br /></div><div>I like to plate the Chicken Pot Pie with a scoop of mashed potatoes on top, covered with gravy!</div><p style="text-align: center;"><br /></p><p style="text-align: left;">CHICKEN POT PIE</p><p style="text-align: left;">PIE CRUST:<br />Double recipe (<a href="https://therighteouskitchen.blogspot.com/2013/08/righteous-kitchens-all-butter-pie-crust.html">The Righteous Kitchen’s All Butter Pie Crust</a>)<br />1 egg, beaten<br />1 Tablespoon heavy whipping cream, to brush pie shell<br />1/2 Teaspoon flaked sea salt, to sprinkle on pie shell<br /><br />FILLING:<br />1 Can (10 3/4 oz) Healthy Request Cream of Chicken Soup<br />1/4 Cup<span style="white-space: pre;"> </span>flour<br />2 Chicken bouillon cubes, crushed<br />1 Teaspoon pepper<br />1/2 Cup heavy whipping cream<br />1/2 Cup whole milk<br />2 Cups rotisserie chicken, skin and bones removed, chopped<br />1/2 Cup frozen peas<br />1/2 Cup<span style="white-space: pre;"> </span>frozen carrots</p><p style="text-align: left;">GRAVY:<br />1 Can (10 3/4 oz) Healthy Request Cream of Chicken Soup<br />1/2 Cup whole milk<br /><br />TO PREPARE PIE CRUST:<br />Divide dough in half. Roll and place bottom pie shell in a 9" pie pan. Dock bottom and sides of pie shell, using a fork. Cover bottom, sides, and top of pie shell with aluminum foil. Fill pie shell with pie weights. Bake at 375 until pie shell has started to get puffy, about 20 minutes. Remove foil and weights. Dock shell again. Brush with egg, to shellac. Return to oven to brown, about 20 minutes. <br />TO PREPARE FILLING:</p><p style="text-align: left;">In a large mixing bowl, combine soup, flour, bouillon, and pepper. Stir in cream and milk. Add chicken, peas, and carrots; mixing well.</p><p style="text-align: left;">TO ASSEMBLE PIE:<br />Spoon chicken filling into pre baked crust. Roll out remaining dough, to cover filling. Crimp edges of pie shells very well. Brush top pie shell with heavy cream. Sprinkle with flaked sea salt. Using a knife, cut 4 vent slits, into top of pie shell. Return to oven. Bake until pie is bubbly, approximately 60 minutes, and top crust has browned.<br /></p><p style="text-align: left;">TO MAKE GRAVY:<br />Warm soup and milk, in a small saucepan, over medium high heat.</p>The Righteous Kitchenhttp://www.blogger.com/profile/00799595147792948633noreply@blogger.com2tag:blogger.com,1999:blog-4258160853308864133.post-36881987284722588622024-03-22T01:23:00.000-07:002024-03-22T01:23:27.012-07:00Deconstructed Chicken Pot Pie<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjsut6BG3Ao9fe4dQ4pCknhyOc0X5tEa3A4XwjYlynKhdhMuBPEuaV_NcbI8VYy0NYEObhMTx0CXjLweVRo__hi2z0yRWJuAWybgQoaBSGe3aWyQwPY257PDnVwvBg2g1NRRLU3ClhWZexHo4ohekXCM8WXAsnMq0AFMkeoJGfxhUf5GcYR5QCoDn3s3Cf/s960/chicken%20pot%20pie%20c.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="717" data-original-width="960" height="299" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjsut6BG3Ao9fe4dQ4pCknhyOc0X5tEa3A4XwjYlynKhdhMuBPEuaV_NcbI8VYy0NYEObhMTx0CXjLweVRo__hi2z0yRWJuAWybgQoaBSGe3aWyQwPY257PDnVwvBg2g1NRRLU3ClhWZexHo4ohekXCM8WXAsnMq0AFMkeoJGfxhUf5GcYR5QCoDn3s3Cf/w400-h299/chicken%20pot%20pie%20c.jpg" width="400" /></a></div><p style="text-align: center;"><span style="text-align: left;">This recipe is for a deconstructed chicken pot pie. I love that the filling is easy to put together. That allows time to make home made mashed potatoes, and pie crust. Baking the crust, flat, on a baking sheet minimizes the effort; while ensuring a crisp and flaky crust. This is a comfort food favorite! </span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTMrgim8dhDhcklKeMHx3Xace-wHXdp6T2JDpL_UZr-kEF0uNn3vVSjvZlX5_sV1i5OMI4Qeuv5vyqH8_ATP34gnmE-8Cu1qI6fDv0G1q_chsvqsyDkz9ed5gKBsnrl-pKt1JSFY7ssQz6gfZotAbHYH-_2luMrAV2bWQV_5YKZYs7bdcBcQFoPNDy3L36/s1830/IMG_1096.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1363" data-original-width="1830" height="297" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTMrgim8dhDhcklKeMHx3Xace-wHXdp6T2JDpL_UZr-kEF0uNn3vVSjvZlX5_sV1i5OMI4Qeuv5vyqH8_ATP34gnmE-8Cu1qI6fDv0G1q_chsvqsyDkz9ed5gKBsnrl-pKt1JSFY7ssQz6gfZotAbHYH-_2luMrAV2bWQV_5YKZYs7bdcBcQFoPNDy3L36/w400-h297/IMG_1096.jpeg" width="400" /></a></div><p></p><p style="text-align: center;"><a href="https://www.youtube.com/watch?v=tXnkZpWadQ8">A YouTube demonstration is available, by clicking this link.</a><br /></p><p style="text-align: left;"><br /></p><p style="text-align: left;">DECONSTRUCTED CHICKEN POT PIE</p><div class="separator" style="clear: both;">PIE CRUST:</div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;">2 Cups flour </div><div class="separator" style="clear: both;">1/2 Teaspoon salt </div><div class="separator" style="clear: both;">1 Tablespoon sugar </div><div class="separator" style="clear: both;">1 Tablespoon butter flakes </div><div class="separator" style="clear: both;">3/4 Cup butter Crisco shortening </div><div class="separator" style="clear: both;">Up to 7 Tablespoons ice water </div><div class="separator" style="clear: both;">1 Tablespoon heavy cream, or milk, for wash </div><div class="separator" style="clear: both;">1/2 Teaspoon Maldon flaked sea salt </div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;">FILLING:</div><div class="separator" style="clear: both;">1 (22 Ounce) Can Healthy Request Campbell's Cream of Chicken Soup</div><div class="separator" style="clear: both;">2 Tablespoons flour</div><div class="separator" style="clear: both;">2 Chicken bouillon cubes, crushed</div><div class="separator" style="clear: both;">1 1/2 Cups milk</div><div class="separator" style="clear: both;">1 (12 Ounce) Bag frozen peas and carrots</div><div class="separator" style="clear: both;">1/2 Rotisserie chicken, skin and bones removed, chopped</div><div class="separator" style="clear: both;">1/2 Teaspoon pepper</div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;">TO MAKE PIE CRUST:</div><div class="separator" style="clear: both;">In a large mixing bowl, combine flour, salt, sugar and butter flakes. Using your hands, press shortening into flour mixture until becomes the consistency of wet sand. Add water, a tablespoon at a time, to just moisten the flour. To test, press flour between fingers. If it starts to hold then there is enough water. Roll dough onto a baking tray. Score and dock dough. Brush with milk or cream. Sprinkle with flaked sea salt. Bake at 375 until golden brown. </div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;">TO MAKE FILLING:</div><div class="separator" style="clear: both;">To a medium high skillet, add half the can of soup, and a little milk. Whisk flour into soup. Add remainder of soup and milk. Stir in pepper and bouillon cubes. Bring to a boil. Reduce to a simmer. Stir in peas and carrots, to heat through. Stir in chicken to heat through. Break baked pie crust and serve over hot filling. </div></div><p style="text-align: left;"><br /><br /><br /></p><p style="text-align: center;"><br /></p>The Righteous Kitchenhttp://www.blogger.com/profile/00799595147792948633noreply@blogger.com0tag:blogger.com,1999:blog-4258160853308864133.post-46514256000737103832024-03-17T06:36:00.000-07:002024-03-17T17:37:15.446-07:00Mom's Lentil Soup<p style="text-align: center;"> <br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2i8uibb9PMwp8ALir3Nx19cJDs2q6BtOqSANMPQ6bq4OWYHgsDyhJRjyoeLJwTSFQ9U8qMkQt191fj9dQcJ00o_VVlEsCaK-MEiQX9TtcdvB8iUJQQP8tmY1R7BCJMSkza2h20ILMjiTRT3Uq54AA4H5Z_F0h5UqwrcNpVjQ7Ja4FN5WqRoX7-nUYrHgi/s2780/IMG_6145.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2227" data-original-width="2780" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2i8uibb9PMwp8ALir3Nx19cJDs2q6BtOqSANMPQ6bq4OWYHgsDyhJRjyoeLJwTSFQ9U8qMkQt191fj9dQcJ00o_VVlEsCaK-MEiQX9TtcdvB8iUJQQP8tmY1R7BCJMSkza2h20ILMjiTRT3Uq54AA4H5Z_F0h5UqwrcNpVjQ7Ja4FN5WqRoX7-nUYrHgi/w400-h320/IMG_6145.jpg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: left;">I remember mom making Lentil Soup, for my Grandfather. It was his favorite. After making this demonstration video, I appreciate the work, mom put into this recipe. Not only developing the recipe; but the physical work, to make it! There is a lot of chopping involved. This soup is well worth the effort. I've decided to make it more often. </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkCsWfJQTfi-ElntAO7tCYr130tlx4XUUkdrB9bb2_GudKyOm6wLlctstNPuAVvhSum-FVx7dXfX9j8nBlpoKdsB2YScO9b04Dpjm8rgAcQLyMnmhEb9LPBuaFukbX8Z3A5q1vlVnqd6ISkceVfpCVav75WSW3ZzYBTvy_suZerOj7Mr3G_pOOVKcfNl5u/s1865/IMG_0987.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1865" data-original-width="1807" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkCsWfJQTfi-ElntAO7tCYr130tlx4XUUkdrB9bb2_GudKyOm6wLlctstNPuAVvhSum-FVx7dXfX9j8nBlpoKdsB2YScO9b04Dpjm8rgAcQLyMnmhEb9LPBuaFukbX8Z3A5q1vlVnqd6ISkceVfpCVav75WSW3ZzYBTvy_suZerOj7Mr3G_pOOVKcfNl5u/w388-h400/IMG_0987.jpeg" width="388" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://www.youtube.com/watch?v=8vmFyYipkxg">A YouTube video demonstration is available, by clicking this link.</a><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><p></p><p style="font-family: Calibri; font-size: 11pt; margin: 0in;">MOM'S LENTIL SOUP</p><div class="separator" style="clear: both;"><p style="font-family: Calibri; font-size: 11pt; margin: 0in;"> </p><p style="font-family: Calibri; font-size: 11pt; margin: 0in;">INGREDIENTS:</p><p style="font-family: Calibri; font-size: 11pt; margin: 0in;">4 Cups water</p><p style="font-family: Calibri; font-size: 11pt; margin: 0in;">2 Ham hocks - or - 1 ham shank, rinsed</p><p style="font-family: Calibri; font-size: 11pt; margin: 0in;">4 Tablespoons butter</p><p style="font-family: Calibri; font-size: 11pt; margin: 0in;">1 Bunch celery with leaves, chopped</p><p style="font-family: Calibri; font-size: 11pt; margin: 0in;">4 Carrots, sliced</p><p style="font-family: Calibri; font-size: 11pt; margin: 0in;">4 Carrots, shredded</p><p style="font-family: Calibri; font-size: 11pt; margin: 0in;">1 Large yellow onion, diced</p><p style="font-family: Calibri; font-size: 11pt; margin: 0in;">1 Small head garlic, minced</p><p style="font-family: Calibri; font-size: 11pt; margin: 0in;">1/2 Cup water</p><p style="font-family: Calibri; font-size: 11pt; margin: 0in;">2 Tablespoons oil</p><p style="font-family: Calibri; font-size: 11pt; margin: 0in;">1 Pound breakfast sausage</p><p style="font-family: Calibri; font-size: 11pt; margin: 0in;">1/2 Cup water</p><p style="font-family: Calibri; font-size: 11pt; margin: 0in;">2 Cans stewed tomatoes, mashed</p><p style="font-family: Calibri; font-size: 11pt; margin: 0in;">1 Pound dry lentils, sorted, rinsed</p><p style="font-family: Calibri; font-size: 11pt; margin: 0in;">3 Tablespoons Better Than Bouillon Ham Base</p><p style="font-family: Calibri; font-size: 11pt; margin: 0in;">2 1/2 Cups water</p><p style="font-family: Calibri; font-size: 11pt; margin: 0in;">1 Teaspoon <a href="https://therighteouskitchen.blogspot.com/2014/05/righteous-seasoning.html">Righteous Seasoning</a></p><p style="font-family: Calibri; font-size: 11pt; margin: 0in;"> </p><p style="font-family: Calibri; font-size: 11pt; margin: 0in;">* Ham Hocks, or shank should be started at least 4 hours prior, if</p><p style="font-family: Calibri; font-size: 11pt; margin: 0in;">using a slow cooker.</p><p style="font-family: Calibri; font-size: 11pt; margin: 0in;"> </p><p style="font-family: Calibri; font-size: 11pt; margin: 0in;">DIRECTIONS: </p><p style="font-family: Calibri; font-size: 11pt; margin: 0in;">Add ham hocks and water to slow cooker. Cook on high, until </p><p style="font-family: Calibri; font-size: 11pt; margin: 0in;">meat releases from the bone. Defat ham broth; then return to slow</p><p style="font-family: Calibri; font-size: 11pt; margin: 0in;">cooker. Separate meat from fat. Return meat to slow cooker. Melt </p><p style="font-family: Calibri; font-size: 11pt; margin: 0in;">butter, in a Dutch Oven, over medium high heat. Sauté celery, sliced</p><p style="font-family: Calibri; font-size: 11pt; margin: 0in;">carrots, and onion, until just starting to soften. If vegetables start to</p><p style="font-family: Calibri; font-size: 11pt; margin: 0in;">dry, add 1/2 cup water. Add shredded carrots <span style="font-size: 11pt;">and garlic to Dutch </span></p><p style="font-family: Calibri; font-size: 11pt; margin: 0in;"><span style="font-size: 11pt;">Oven. Continue sautéing, until sliced carrots are </span><span style="font-size: 11pt;">fork tender. Transfer </span></p><p style="font-family: Calibri; font-size: 11pt; margin: 0in;"><span style="font-size: 11pt;">vegetables to crock pot. In the same Dutch Oven</span><span style="font-size: 11pt;">, over medium high </span></p><p style="font-family: Calibri; font-size: 11pt; margin: 0in;"><span style="font-size: 11pt;">heat; add 1/2 cup water, and oil. Crumble and </span><span style="font-size: 11pt;">brown sausage. Turn off </span></p><p style="font-family: Calibri; font-size: 11pt; margin: 0in;"><span style="font-size: 11pt;">heat. Add 1/2 cup water, to Dutch Oven. </span><span style="font-size: 11pt;">Scrape bottom of Dutch </span></p><p style="font-family: Calibri; font-size: 11pt; margin: 0in;"><span style="font-size: 11pt;">Oven, to loosen the caramelization, from </span><span style="font-size: 11pt;">the pan. Transfer sausage </span></p><p style="font-family: Calibri; font-size: 11pt; margin: 0in;"><span style="font-size: 11pt;">to slow cooker. Add stewed tomatoes, </span><span style="font-size: 11pt;">lentils, ham base, and water to </span></p><p style="font-family: Calibri; font-size: 11pt; margin: 0in;"><span style="font-size: 11pt;">slow cooker. Cook for 3 hours, on </span><span style="font-size: 11pt;">high. Until lentils are soft. Stir in </span></p><p style="font-family: Calibri; font-size: 11pt; margin: 0in;"><a href="https://therighteouskitchen.blogspot.com/2014/05/righteous-seasoning.html" style="font-size: 11pt;">Righteous Seasoning</a><span style="font-size: 11pt;">.</span></p><p style="font-family: Calibri; font-size: 11pt; margin: 0in;"> </p></div>The Righteous Kitchenhttp://www.blogger.com/profile/00799595147792948633noreply@blogger.com0tag:blogger.com,1999:blog-4258160853308864133.post-3551221915470073962024-01-11T08:52:00.000-08:002024-01-11T08:52:38.209-08:00Brown Butter Shortbread <p style="text-align: center;"> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghwwY-ZqbGJEtKm7W6OoYcrQpkhDh-0ZvVot6hXtwNy4LearvL_Bb_Exd1Y9hyphenhyphenYtjSIZa-pX2EgcTfsZDqop6W-TTNd3ibejoO9dJLwc_tM_1960OCvIVnZfV_iz4L-znb7tO3OFkRgsCy17ceUw8f_QO5u03LSZ716zkjNgbgD9EcO-t0tpw838GYnkoX/s1695/IMG_5759.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1428" data-original-width="1695" height="338" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghwwY-ZqbGJEtKm7W6OoYcrQpkhDh-0ZvVot6hXtwNy4LearvL_Bb_Exd1Y9hyphenhyphenYtjSIZa-pX2EgcTfsZDqop6W-TTNd3ibejoO9dJLwc_tM_1960OCvIVnZfV_iz4L-znb7tO3OFkRgsCy17ceUw8f_QO5u03LSZ716zkjNgbgD9EcO-t0tpw838GYnkoX/w400-h338/IMG_5759.jpeg" width="400" /></a></div><p></p><p style="text-align: left;">Brown Butter Shortbread is my favorite cookie. If I were to choose a second favorite, it would be plain Shortbread. This recipe can be either or. If you want plain shortbread, don’t brown the butter. It’s as easy as that. Speaking of easy; this has to be one of the easiest cookie recipes. No shaping or chilling the dough. No decorating. No fussy ingredients. You probably have everything, on hand, to make these cookies, today.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieN_S4U9g4aUBjdQQp7NdPGoVPwebMxoyI24E4QoYToIwRGTgR17nOEQvfRvO3DufbHTqQ2OFdIZlcng63hhp0_y-9dODf1dtG6KTANppG7MEDh5JLxpSEbbO_y_gYe0F3n62Vj6HkoPzdgGjO9wmHs0C8JWH7d8G4xwA4uFV0FiOWAWShtpA6S4aWbzqu/s4032/IMG_5760.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieN_S4U9g4aUBjdQQp7NdPGoVPwebMxoyI24E4QoYToIwRGTgR17nOEQvfRvO3DufbHTqQ2OFdIZlcng63hhp0_y-9dODf1dtG6KTANppG7MEDh5JLxpSEbbO_y_gYe0F3n62Vj6HkoPzdgGjO9wmHs0C8JWH7d8G4xwA4uFV0FiOWAWShtpA6S4aWbzqu/w300-h400/IMG_5760.jpeg" width="300" /></a></div><p style="text-align: center;"><span style="text-align: left;">Here they are. The star of the show, in this simple cookie tray. The bottoms, of the shortbread, are dipped in chocolate. Can you resist the temptation?</span></p><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEIUWT7pArcUUV5FSDiW2yeMDqMl82_XhyQpWnu2OG8c-8kuWmGdpnu7ONx4ZrApfZWwwdt_aaV0jWNawJ5085_LxtmiWcnQaphyF7CybosuaxQ4kfEtl4R-0R_1zv8vU6h4FmyrZvpHqQNqlcs51FPBd9lnS2jV62oCPSJ0xUMT_9svQpr6bKMwjmoS6e/s2210/Screenshot%202024-01-11%20at%208.33.21%20AM.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1716" data-original-width="2210" height="310" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEIUWT7pArcUUV5FSDiW2yeMDqMl82_XhyQpWnu2OG8c-8kuWmGdpnu7ONx4ZrApfZWwwdt_aaV0jWNawJ5085_LxtmiWcnQaphyF7CybosuaxQ4kfEtl4R-0R_1zv8vU6h4FmyrZvpHqQNqlcs51FPBd9lnS2jV62oCPSJ0xUMT_9svQpr6bKMwjmoS6e/w400-h310/Screenshot%202024-01-11%20at%208.33.21%20AM.png" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://www.youtube.com/channel/UC96dupEXe7AibQ642zAAMWw">A YouTube demonstration is available, by clicking this link.</a><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><p style="text-align: center;"><br /></p><p style="-webkit-text-size-adjust: auto; font-family: Calibri; font-size: 14pt; margin: 0in;">BROWN BUTTER SHORTBREAD </p><p style="-webkit-text-size-adjust: auto; font-family: Calibri; font-size: 14pt; margin: 0in;"> </p><p style="-webkit-text-size-adjust: auto; font-family: Calibri; font-size: 14pt; margin: 0in;">INGREDIENTS:</p><p style="-webkit-text-size-adjust: auto; font-family: Calibri; font-size: 14pt; margin: 0in;">*1 Cup butter, browned, chilled</p><p style="-webkit-text-size-adjust: auto; font-family: Calibri; font-size: 14pt; margin: 0in;">2 1/3 Cups flour</p><p style="-webkit-text-size-adjust: auto; font-family: Calibri; font-size: 14pt; margin: 0in;">1 Teaspoon baking powder</p><p style="-webkit-text-size-adjust: auto; font-family: Calibri; font-size: 14pt; margin: 0in;">1/3 Cup sugar</p><p style="-webkit-text-size-adjust: auto; font-family: Calibri; font-size: 14pt; margin: 0in;">1/3 Cup brown sugar</p><p style="-webkit-text-size-adjust: auto; font-family: Calibri; font-size: 14pt; margin: 0in;">1 Tablespoon vanilla extract</p><p style="-webkit-text-size-adjust: auto; font-family: Calibri; font-size: 14pt; margin: 0in;"> </p><p style="-webkit-text-size-adjust: auto; font-family: Calibri; font-size: 14pt; margin: 0in;">DIRECTIONS:</p><p style="-webkit-text-size-adjust: auto; font-family: Calibri; font-size: 14pt; margin: 0in;">*Brown butter, in a medium sized saucepan, over medium high heat. Turn off heat, when butter starts to foam, and has turned brown. Cool to room temperature. Transfer saucepan to refrigerator, to chill completely. </p><p style="-webkit-text-size-adjust: auto; font-family: Calibri; font-size: 14pt; margin: 0in;"> </p><p style="-webkit-text-size-adjust: auto; font-family: Calibri; font-size: 14pt; margin: 0in;">Preheat oven to 350. Line a 7 1/4” X 11 1/4 “ baking pan with parchment paper, leaving extra paper along long sides of pan, to act as handles; to lift shortbread from pan once cooled. Set aside. Whisk flour and baking powder, in a medium sized bowl. Set aside. Using a mixer, beat chilled butter, sugars, and vanilla; until light and fluffy. Stir in flour mixture. Press, evenly, into prepared pan. Dock shortbread with a fork. Bake 20 minutes, until shortbread looks firm, but hasn’t started to brown. Let cool, in the pan. Lift shortbread out of pan, using parchment paper as handles. Cut into desired shapes. Dip in chocolate, if desired.</p>The Righteous Kitchenhttp://www.blogger.com/profile/00799595147792948633noreply@blogger.com2tag:blogger.com,1999:blog-4258160853308864133.post-55860476433369420852024-01-04T10:48:00.000-08:002024-01-04T10:48:46.292-08:00Penne With Sausage And Roasted Butternut Squash<p style="text-align: center;"> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2Evr62o4VBkGaEaseEjR985HYpueXWEZap0iCXJUjOxl0feiYJ_6eesY3us32IWPoTxavz-GkTz9e07pK-uhFYHlWlizoIfO0Kvq-kG8YG3ZWO4Dvy6vvctLmWMOODkwPYbBpixFB_2Z4FXNAhrxI954FrUhmDSj50Dfwvys3ZPDNHD7dED6YLcaMeWEk/s4032/IMG_5831.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2Evr62o4VBkGaEaseEjR985HYpueXWEZap0iCXJUjOxl0feiYJ_6eesY3us32IWPoTxavz-GkTz9e07pK-uhFYHlWlizoIfO0Kvq-kG8YG3ZWO4Dvy6vvctLmWMOODkwPYbBpixFB_2Z4FXNAhrxI954FrUhmDSj50Dfwvys3ZPDNHD7dED6YLcaMeWEk/w400-h300/IMG_5831.jpeg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">My daughter asked me to buy butternut squash, penne pasta, and kale, when she came to visit, for Christmas. I’m glad I bought it! As you know, I make cooking demonstration videos. I reminded her that I bought the items, and they needed to be used.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNAMzFub2OnuZd1bVfpF_ipApS0Vsoy9Gd792JEAR93iL-YfiuKfKqAFrOJPdbd0UKImz9xe2wLACOEXc3rDHZ6SIDLx3qErDxSmAwEwwhDXJeVnKfSiHUy-jWjAyqe2qPyE7xh-CVhnwk5frNXVLPxir1kyvDq7MufsOVD7HetBjuooXS0TYWIotQ78l9/s3023/IMG_5834.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2559" data-original-width="3023" height="339" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNAMzFub2OnuZd1bVfpF_ipApS0Vsoy9Gd792JEAR93iL-YfiuKfKqAFrOJPdbd0UKImz9xe2wLACOEXc3rDHZ6SIDLx3qErDxSmAwEwwhDXJeVnKfSiHUy-jWjAyqe2qPyE7xh-CVhnwk5frNXVLPxir1kyvDq7MufsOVD7HetBjuooXS0TYWIotQ78l9/w400-h339/IMG_5834.jpeg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">She was in a hurry and didn’t want to do a full-fledged video. I asked her to do her thing and let the camera run. In the end, I got a delicious recipe that even the hubby loves. Also, the video came out great! Grab those recipes when you can. However, you can.</div><div class="separator" style="clear: both; text-align: center;"><br /></div><p></p><p style="text-align: center;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2wB8pBbrhA2AQ7MO5BcFIX5HGzguSVAE7KieXn83Q01SJ4gJRLVKgSkADRQfSB3qxV0-xJGoJmYfbboL0zEEelPikwxqO7pn_a0M9zu4UMmxHtuacWQRXsoYss3OfEFJkLj8X12PzXXh1d3Gp7LvgnJZlNB3Xew5dmS-vjqY_SBjys6nnb_4nh4PPnDEl/s1898/IMG_1525.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1898" data-original-width="1835" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2wB8pBbrhA2AQ7MO5BcFIX5HGzguSVAE7KieXn83Q01SJ4gJRLVKgSkADRQfSB3qxV0-xJGoJmYfbboL0zEEelPikwxqO7pn_a0M9zu4UMmxHtuacWQRXsoYss3OfEFJkLj8X12PzXXh1d3Gp7LvgnJZlNB3Xew5dmS-vjqY_SBjys6nnb_4nh4PPnDEl/w386-h400/IMG_1525.jpeg" width="386" /></a></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><a href="https://www.youtube.com/watch?v=KQViwJBu30A">A YouTube video demonstration is available, by clicking this link.</a></div><p></p><p style="text-align: left;"><br /></p><p style="text-align: left;">PENNE WITH SAUSAGE AND ROASTED BUTTERNUT SQUASH<br /><br />INGREDIENTS:<br />1 Butternut squash, peeled, deseeded, chopped<br />1 Tablespoon vegetable oil<br />1/2 Teaspoon Maldon flaked sea salt<br />1/2 Teaspoon granulated garlic<br />12 Ounces breakfast sausage - or your choice of sausage<br />1 Tablespoon vegetable oil<br />1 Onion, chopped<br />1 Tablespoon apple cider vinegar<br />1 Tablespoon brown sugar<br />1 Bunch kale, chopped <br />1/2 Teaspoon salt<br />1 Teaspoon paprika <br />8 Ounces penne pasta, cooked to package directions <br />1/2 Cup Parmesan cheese, grated<br /><br />DIRECTIONS:<br />Heat oven to 400 degrees. Line a sheet pan with parchment. Place butternut squash on parchment. Toss butternut squash in oil, salt, and granulated garlic. Roast for 30 minutes, or until butternut squash is tender and golden brown. Heat a large skillet, over medium high heat. Brown sausage. Transfer to a bowl. Set aside. Deglaze pan with a few tablespoons water, if needed. Heat oil. Add onion, apple cider vinegar, and brown sugar. Cook until onion has softened. Stir in kale. Place lid on skillet, and let kale soften, a few minutes. Add salt and paprika. Return sausage to pan. Toss in penne. Sprinkle with Parmesan cheese.</p><div><br /></div><p style="text-align: left;"><br /></p><p style="text-align: center;"></p><div style="text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><p></p>The Righteous Kitchenhttp://www.blogger.com/profile/00799595147792948633noreply@blogger.com0tag:blogger.com,1999:blog-4258160853308864133.post-32028564186181158652023-12-31T07:02:00.000-08:002023-12-31T07:02:44.306-08:00Twin Angel Cake Pies<p style="text-align: center;"> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5pwO9tSJLUBU4r-FkvO3Yje5YOQCtNAnFvaW0pUA41Zr8zF17WUf8fR1JxZc0yocJ4YsqREa3ErP3Upu0qGP9hTo1LkL4zWwrnwL3k9cqgqq2boc8II1s7q3WaJuFYgEmlH0y_fszwUo_koZGiQD0LLkqhKMJ1mbpbt8PSFkZp9_p4I4o0uvcVeXZVfF-/s2080/IMG_1455.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1382" data-original-width="2080" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5pwO9tSJLUBU4r-FkvO3Yje5YOQCtNAnFvaW0pUA41Zr8zF17WUf8fR1JxZc0yocJ4YsqREa3ErP3Upu0qGP9hTo1LkL4zWwrnwL3k9cqgqq2boc8II1s7q3WaJuFYgEmlH0y_fszwUo_koZGiQD0LLkqhKMJ1mbpbt8PSFkZp9_p4I4o0uvcVeXZVfF-/w400-h266/IMG_1455.jpeg" width="400" /></a></div><p></p><p style="text-align: left;">Twin Angel Cake Pies serve double duty, in our family. We ring in the New Year with this dessert. We also celebrate my Father-in-law’s birthday with, this, his favorite cake. His Aunt Doris made this cake, for him. Once he married, my Mother-in-law continued the tradition. </p><p style="text-align: left;">I think this cake is perfect, year round, for any occasion. Perfect for Easter, Mother’s Day, or summertime picnics. I hope you enjoy it, as much as our family does.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0W9sj09Xlmt49S44AxKNCGSDtSWBcd1m_xorI0i31uzFVrQRBdnUJuGqYFiVIwiGcbnhrsCnzCseQD5SZx51M8i5hcmP_r8POxDFdiGB9Os43QammwfsG3fHUeYfSwsuIYq_lnqZdi-TaMvUTUg6xjZzN0SiS9JC8upLP4SrWTsRmoKmn8kz3LWHrv72I/s1823/IMG_1456.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1353" data-original-width="1823" height="296" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0W9sj09Xlmt49S44AxKNCGSDtSWBcd1m_xorI0i31uzFVrQRBdnUJuGqYFiVIwiGcbnhrsCnzCseQD5SZx51M8i5hcmP_r8POxDFdiGB9Os43QammwfsG3fHUeYfSwsuIYq_lnqZdi-TaMvUTUg6xjZzN0SiS9JC8upLP4SrWTsRmoKmn8kz3LWHrv72I/w400-h296/IMG_1456.jpeg" width="400" /></a></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><a href="https://www.youtube.com/watch?v=KSOJtQr4LPM">A YouTube demonstration is available, by clicking this link.</a></div><p style="text-align: center;"><br /></p><p style="-webkit-text-size-adjust: auto; font-family: Calibri; font-size: 11pt; margin: 0in;">TWIN ANGEL CAKE PIES</p><p style="-webkit-text-size-adjust: auto; font-family: Calibri; font-size: 11pt; margin: 0in;"> </p><p style="-webkit-text-size-adjust: auto; font-family: Calibri; font-size: 11pt; margin: 0in;">CAKE:</p><p style="-webkit-text-size-adjust: auto; font-family: Calibri; font-size: 11pt; margin: 0in;">2 (Medium sized, store bought) Angel Food Cakes</p><p style="-webkit-text-size-adjust: auto; font-family: Calibri; font-size: 11pt; margin: 0in;"><br /></p><p style="-webkit-text-size-adjust: auto; font-family: Calibri; font-size: 11pt; margin: 0in;">FILLING:</p><p style="-webkit-text-size-adjust: auto; font-family: Calibri; font-size: 11pt; margin: 0in;">1 (24 ounce) Bag frozen raspberries, puréed, deseeded</p><p style="-webkit-text-size-adjust: auto; font-family: Calibri; font-size: 11pt; margin: 0in;">1/3 Cup sugar</p><p style="-webkit-text-size-adjust: auto; font-family: Calibri; font-size: 11pt; margin: 0in;">1 Cup cold water</p><p style="-webkit-text-size-adjust: auto; font-family: Calibri; font-size: 11pt; margin: 0in;">2 (1/4 ounce) Envelopes unflavored gelatin</p><p style="-webkit-text-size-adjust: auto; font-family: Calibri; font-size: 11pt; margin: 0in;">4 Teaspoons lemon juice</p><p style="-webkit-text-size-adjust: auto; font-family: Calibri; font-size: 11pt; margin: 0in;"><br /></p><p style="-webkit-text-size-adjust: auto; font-family: Calibri; font-size: 11pt; margin: 0in;">WHIPPED CREAM:</p><p style="-webkit-text-size-adjust: auto; font-family: Calibri; font-size: 11pt; margin: 0in;">1 Quart heavy whipping cream</p><p style="-webkit-text-size-adjust: auto; font-family: Calibri; font-size: 11pt; margin: 0in;">1/2 Cup sugar</p><p style="-webkit-text-size-adjust: auto; font-family: Calibri; font-size: 11pt; margin: 0in;"><br /></p><p style="-webkit-text-size-adjust: auto; font-family: Calibri; font-size: 11pt; margin: 0in;">TOPPINGS:</p><p style="-webkit-text-size-adjust: auto; font-family: Calibri; font-size: 11pt; margin: 0in;">1 (6 ounce) Container fresh raspberries</p><p style="-webkit-text-size-adjust: auto; font-family: Calibri; font-size: 11pt; margin: 0in;">1 banana, sliced</p><p style="-webkit-text-size-adjust: auto; font-family: Calibri; font-size: 11pt; margin: 0in;">1/2 Cup sweetened shredded coconut</p><p style="-webkit-text-size-adjust: auto; font-family: Calibri; font-size: 11pt; margin: 0in;"> </p><p style="-webkit-text-size-adjust: auto; font-family: Calibri; font-size: 11pt; margin: 0in;">DIRECTIONS:</p><p style="-webkit-text-size-adjust: auto; font-family: Calibri; font-size: 11pt; margin: 0in;">TO PREPARE CAKE: Remove Angel Food Cakes, from packaging. Save the lid. Place each cake, on a large plate. Using a serrated knife, cut 1/4” deep, off the tops, of the Angel Food Cakes. Carefully place the cake tops onto the lid. Set aside. Make a trench, into the cake: Using a serrated knife, cut around the center circle, 1/2” away from the edge. Make another circle cut, 3/4”, from the outer edge. Be careful not to cut through the bottom, of the cake. Carefully, tear out the cake, from between the cut marks. Place torn cake pieces, into the center circle. Press cake firmly, to fill the hole, completely. Be careful not to remove too much cake, from the sides, and the bottom. You want an even trench, but it needs to support the filling, without collapsing. Place the lids, with the Angel Food Cake tops, on the cakes, then set aside. </p><p style="-webkit-text-size-adjust: auto; font-family: Calibri; font-size: 11pt; margin: 0in;"><br /></p><p style="-webkit-text-size-adjust: auto; font-family: Calibri; font-size: 11pt; margin: 0in;">TO PREPARE FILLING:In a microwave safe bowl, stir cold water and gelatin, until combined. It will still look granulated. Set aside. In a medium sized bowl, combine raspberry purée and sugar. Stir in lemon juice. Heat gelatin water, in the microwave, at 30 second intervals. The water should be just warm enough, to fully dissolve the gelatin. Pour gelatin into the raspberry purée. Whisk to combine. Transfer gelatin mixture to a shallow container. Keep the whisk in the container. Whisk gelatin at 30 minutes. At 1 hour whisk again, then prepare whipping cream. Fold 1/2 of the whipping cream, into the raspberry gelatin.</p><p style="-webkit-text-size-adjust: auto; font-family: Calibri; font-size: 11pt; margin: 0in;"><br /></p><p style="-webkit-text-size-adjust: auto; font-family: Calibri; font-size: 11pt; margin: 0in;">TO PREPARE WHIPPED CREAM: Beat cream and sugar, to stiff peaks; being careful not to over beat. </p><p style="-webkit-text-size-adjust: auto; font-family: Calibri; font-size: 11pt; margin: 0in;"><br /></p><p style="-webkit-text-size-adjust: auto; font-family: Calibri; font-size: 11pt; margin: 0in;">TO ASSEMBLE: Carefully spoon whipped raspberry mixture, into the Angel Food Cake trenches. Place Angel Food Cake tops onto the cakes. Fill center hole section, on top of cake, with more whipped raspberry filling. Heap whipped cream, around the raspberry center, to form a border. Decorate cake #1 with fresh raspberries, only. Decorate cake #2 with shredded coconut scattered, over the whipped cream, and sliced bananas, around the raspberry center.</p><p style="-webkit-text-size-adjust: auto; font-family: Calibri; font-size: 11pt; margin: 0in;"> </p><p style="-webkit-text-size-adjust: auto; font-family: Calibri; font-size: 11pt; margin: 0in;">Flavor variations:</p><p style="-webkit-text-size-adjust: auto; font-family: Calibri; font-size: 11pt; margin: 0in;">Blackberries - use same recipe, substituting berries</p><p style="-webkit-text-size-adjust: auto; font-family: Calibri; font-size: 11pt; margin: 0in;">Strawberries - mash strawberries. Do not try to deseed. Decrease gelatin to 1 envelope.</p>The Righteous Kitchenhttp://www.blogger.com/profile/00799595147792948633noreply@blogger.com0tag:blogger.com,1999:blog-4258160853308864133.post-5129074896527607052023-12-30T12:15:00.000-08:002023-12-30T12:15:39.342-08:00Struffoli<p style="text-align: center;"> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZz-NVA3PPPL_NJchcuXN1WyyzBFuIMG2XYS7GywrxA6aQZjsyOqn9eDi8-iN33z5qfUJN5jcu3dLm6wBRkWcoDr-6aiGfF8ZHhjeMza44wj2dmEuI3GlHl9Hkkti2Da3qyJtVazWWJO7J6D0YydGaD44tUqc6brCoz5R9MEjlZzP47_Afz7VZa-N53Oe5/s2796/IMG_5801.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2313" data-original-width="2796" height="331" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZz-NVA3PPPL_NJchcuXN1WyyzBFuIMG2XYS7GywrxA6aQZjsyOqn9eDi8-iN33z5qfUJN5jcu3dLm6wBRkWcoDr-6aiGfF8ZHhjeMza44wj2dmEuI3GlHl9Hkkti2Da3qyJtVazWWJO7J6D0YydGaD44tUqc6brCoz5R9MEjlZzP47_Afz7VZa-N53Oe5/w400-h331/IMG_5801.jpeg" width="400" /></a></div><p style="text-align: left;">Struffoli is an Italian dessert. It is little nuggets, of fried dough, coated in an orange honey glaze. They are super sticky, so a word of caution, if you have dental work. They are sweet, and addictive, once you start eating. They are to be eaten immediately. If they sit, they lose the stickiness, and the dough becomes soggy. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPW0yTVnHL4GSdP_vz0GNCWC3etuH35r3wNFOQ-LF8mQKqvu5SrNsf9qHq99UIQpcIayJnsMqQTAs5cbJgHdl5uPMtJXbnx6Ra83cwXKCp6gp6n8Jr2pi5Ds_jxPQG1NME8EIIJ5hHPAyoKsIMEcsiFS7hyphenhyphengMHI0LyavOgnla66yqQvkFOzPGmjGuQtzyZ/s4032/IMG_5802.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPW0yTVnHL4GSdP_vz0GNCWC3etuH35r3wNFOQ-LF8mQKqvu5SrNsf9qHq99UIQpcIayJnsMqQTAs5cbJgHdl5uPMtJXbnx6Ra83cwXKCp6gp6n8Jr2pi5Ds_jxPQG1NME8EIIJ5hHPAyoKsIMEcsiFS7hyphenhyphengMHI0LyavOgnla66yqQvkFOzPGmjGuQtzyZ/w300-h400/IMG_5802.jpeg" width="300" /></a></div><p style="text-align: left;">This recipe comes from my daughter, and I’m glad that she shared a part of her heritage, with me. Growing up, this was part of the Holidays.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhMQbMXFTgh1kMkfq0NOVd0S3slY9bKITePT7-2pbBeKEX1O_M-a0tahRBRm4StsXeEwpUGAWyNXiccbLJXEmQSK5k7dPWy-HJnOEmF5lhIUfRuvR0BFGZfnFO6LFmyqIL_jCGCiaISW-fr-PL4ONr5cfQLqq7zWzqT3hyphenhyphenIgx-N2tl0gVok_TkCTIBomFT/s1829/IMG_1450.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1811" data-original-width="1829" height="396" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhMQbMXFTgh1kMkfq0NOVd0S3slY9bKITePT7-2pbBeKEX1O_M-a0tahRBRm4StsXeEwpUGAWyNXiccbLJXEmQSK5k7dPWy-HJnOEmF5lhIUfRuvR0BFGZfnFO6LFmyqIL_jCGCiaISW-fr-PL4ONr5cfQLqq7zWzqT3hyphenhyphenIgx-N2tl0gVok_TkCTIBomFT/w400-h396/IMG_1450.jpeg" width="400" /></a></div><p style="text-align: center;"><a href="https://www.youtube.com/watch?v=nchXv083ae4&t=36s">A YouTube demonstration is available, by clicking this link.</a><br /></p><p style="text-align: center;"><br /></p><p></p><p>STRUFFOLI</p><p style="text-align: left;">DOUGH:<br />2 1/4 Cups all purpose flour<br />Zest of 1 orange<br />3/4 Cup sugar<br />1/4 Teaspoon baking powder<br />1/2 Teaspoon salt<br />3 Large eggs<br />4 Tablespoons unsalted butter, melted<br />1/4 Cup orange juice<br />1 Teaspoon vanilla<br />Oil for pan frying<br /><br />GLAZE:<br />1 Cup honey<br />1 Cup sugar<br />1 Tablespoon orange juice<br />Zest of 1 orange<br /><br /><br />TO PREPARE DOUGH:<br />Combine flour, orange zest, sugar, baking powder, and salt on a work bench. Make a large well, in center of flour mixture. Using a fork, whisk eggs, butter, orange juice, and vanilla. Stir flour into wet ingredients. Using a bench scraper, knead into a soft ball of dough. Cover with plastic wrap, and refrigerate for 30 minutes. Heat oil, to 350 degrees, over medium high heat, in a large skillet; while you roll the struffoli. To shape struffoli: Dust work bench with 1 tablespoon flour. Cut a section of dough, from ball. Using your fingertips, roll into a snake shape, about 1/2" thick. Cut snake, crosswise, into 1/2" inch pieces. Transfer to a baking tray lined with parchment. Make sure dough pieces are separated, to avoid sticking. Fry until dough puffs and is golden in color. Transfer to a drying rack. </p><p style="text-align: left;"><br />TO PREPARE GLAZE:<br />Heat a large skillet, over medium high heat. Stir honey, sugar, orange juice, and orange zest to combine. Heat until syrup mixture thickens, and sugar is dissolved. Turn off heat. Toss fried dough pieces into syrup mixture. Arrange struffoli in a wreath shape: place a glass, or circular shaped object, on the center of a plate or platter. Spoon glazed struffoli around the center of glass, to form a wreath. Let struffoli cool, before removing center form. Or serve in individual nonstick cupcake liners.</p><p></p><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><br /><p></p><p><br /></p><p><br /></p><p></p><div class="separator" style="clear: both; text-align: left;"><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><br /></div><br /><br /><p></p>The Righteous Kitchenhttp://www.blogger.com/profile/00799595147792948633noreply@blogger.com0tag:blogger.com,1999:blog-4258160853308864133.post-30950015521642648332023-12-29T19:19:00.000-08:002023-12-30T09:36:53.123-08:00Black Eyed Peas<p style="text-align: center;"> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfpWUBc21KkPbCBo4Vo6hletfHt-33OV4T7Y6WISUueCe-AQkB1RF2Kt1S9XQPXrHGUyIfBm2c6ECNjZTHvc-PZbwXkb9L6dgtjjhb8C28aCysYb8BZyuYCpCVaf00U1LThrrTCnBrc-u7-nnrjDOevLo6YsKQxRTbJwHuGcqyJrRPjf3vfII6eRyDx_NY/s2504/IMG_1426.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2504" data-original-width="1532" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfpWUBc21KkPbCBo4Vo6hletfHt-33OV4T7Y6WISUueCe-AQkB1RF2Kt1S9XQPXrHGUyIfBm2c6ECNjZTHvc-PZbwXkb9L6dgtjjhb8C28aCysYb8BZyuYCpCVaf00U1LThrrTCnBrc-u7-nnrjDOevLo6YsKQxRTbJwHuGcqyJrRPjf3vfII6eRyDx_NY/w245-h400/IMG_1426.jpeg" width="245" /></a></div><p></p><p style="text-align: left;">My mother-in-law wasn’t superstitious; but she did serve the traditional Black-Eyed Peas Dinner each NewYear's Day. She used frozen black eyed peas, and that’s easy. This year I offered to make them, and have put together a recipe. I really like the way this recipe tastes, and I’m likely to eat these throughout the year.</p><p style="text-align: center;">Pork (look to the future) </p><p style="text-align: center;">Black Eyed Peas (good luck)</p><p style="text-align: center;">Greens (paper money)</p><p style="text-align: center;"> Rice (fertility)</p><p style="text-align: center;"><a href="https://therighteouskitchen.blogspot.com/2023/11/the-most-perfect-cornbread.html">Cornbread</a> (gold)</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2lwYx5fKQC9yqOpUZKEHpLNnN-FMJ5MpgEwny0rpRWVlPraKFtdbzWs2pDETwjrlrFmDa0Wn0NXbLSMbnVVPBgx66BOnBEzD3jpTyR3tW5jlaPHwniT9Ca7bJvCiZWvXAUsy4Fb2y4C_FQFZNRiUNW_1h9xfEHlE9Sc_DbmG31U_6eW9mtNjRGGchSzAZ/s2542/IMG_1433.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2542" data-original-width="1330" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2lwYx5fKQC9yqOpUZKEHpLNnN-FMJ5MpgEwny0rpRWVlPraKFtdbzWs2pDETwjrlrFmDa0Wn0NXbLSMbnVVPBgx66BOnBEzD3jpTyR3tW5jlaPHwniT9Ca7bJvCiZWvXAUsy4Fb2y4C_FQFZNRiUNW_1h9xfEHlE9Sc_DbmG31U_6eW9mtNjRGGchSzAZ/w209-h400/IMG_1433.jpeg" width="209" /></a></div><p style="text-align: center;"><a href="https://www.youtube.com/watch?v=99usUFprvxI&t=333s">A YouTube tutorial is available, by clicking this link.</a><br /></p><p><br /></p><p style="-webkit-text-size-adjust: auto; font-family: Calibri; font-size: 14pt; margin: 0in;">BLACK EYED PEAS</p><p style="-webkit-text-size-adjust: auto; font-family: Calibri; font-size: 14pt; margin: 0in;"> </p><p style="-webkit-text-size-adjust: auto; font-family: Calibri; font-size: 14pt; margin: 0in;">INGREDIENTS:</p><p style="-webkit-text-size-adjust: auto; font-family: Calibri; font-size: 14pt; margin: 0in;">2 Pounds dried black eyed peas, sorted, rinsed, soaking</p><p style="-webkit-text-size-adjust: auto; font-family: Calibri; font-size: 14pt; margin: 0in;">3 Tablespoons lard</p><p style="-webkit-text-size-adjust: auto; font-family: Calibri; font-size: 14pt; margin: 0in;">4 Stalks celery, diced</p><p style="-webkit-text-size-adjust: auto; font-family: Calibri; font-size: 14pt; margin: 0in;">4 Carrots, diced</p><p style="-webkit-text-size-adjust: auto; font-family: Calibri; font-size: 14pt; margin: 0in;">1 Large onion, diced</p><p style="-webkit-text-size-adjust: auto; font-family: Calibri; font-size: 14pt; margin: 0in;">2 Hatch chilies, roasted, peeled, de-seeded, diced</p><p style="-webkit-text-size-adjust: auto; font-family: Calibri; font-size: 14pt; margin: 0in;">6 Large cloves garlic, minced </p><p style="-webkit-text-size-adjust: auto; font-family: Calibri; font-size: 14pt; margin: 0in;">2 Teaspoons black pepper</p><p style="-webkit-text-size-adjust: auto; font-family: Calibri; font-size: 14pt; margin: 0in;">2 Teaspoons oregano leaves</p><p style="-webkit-text-size-adjust: auto; font-family: Calibri; font-size: 14pt; margin: 0in;">2 Teaspoons basil</p><p style="-webkit-text-size-adjust: auto; font-family: Calibri; font-size: 14pt; margin: 0in;">1 Teaspoon paprika</p><p style="-webkit-text-size-adjust: auto; font-family: Calibri; font-size: 14pt; margin: 0in;">1 Teaspoon granulated garlic</p><p style="-webkit-text-size-adjust: auto; font-family: Calibri; font-size: 14pt; margin: 0in;">*4 - 6 Cups Ham Stock</p><p style="-webkit-text-size-adjust: auto; font-family: Calibri; font-size: 14pt; margin: 0in;">**2 Cups Ham pieces</p><p style="-webkit-text-size-adjust: auto; font-family: Calibri; font-size: 14pt; margin: 0in;"> </p><p style="-webkit-text-size-adjust: auto; font-family: Calibri; font-size: 14pt; margin: 0in;">*This recipe uses ham stock and ham pieces made from a baked ham. If you don’t have ham stock; use Better Than Bouillon Ham Base. </p><p style="-webkit-text-size-adjust: auto; font-family: Calibri; font-size: 14pt; margin: 0in;"> </p><p style="-webkit-text-size-adjust: auto; font-family: Calibri; font-size: 14pt; margin: 0in;">**This recipe uses ham pieces from a leftover baked ham, or ham hock.</p><p style="-webkit-text-size-adjust: auto; font-family: Calibri; font-size: 14pt; margin: 0in;"> </p><p style="-webkit-text-size-adjust: auto; font-family: Calibri; font-size: 14pt; margin: 0in;">DIRECTIONS:</p><p style="-webkit-text-size-adjust: auto; font-family: Calibri; font-size: 14pt; margin: 0in;">Fill crockpot, or slow cooker 1/3 way up with water. Turn heat to high, and let water warm. Heat lard, in a large skillet, over medium high heat. Sauté celery, carrot, onion, and chilies until translucent. Add garlic and spices, cooking until softened. Drain water from black eyed peas, and transfer to crock pot. Add vegetables to crock pot. Make sure peas are covered with water by 1/4 inch. Cover and cook on high heat for 1 hour. About 1 inch of water will have evaporated. Add ham stock, to cover peas by 1 inch. Continue cooking for 1 hour. Add ham pieces and cook for another hour. </p>The Righteous Kitchenhttp://www.blogger.com/profile/00799595147792948633noreply@blogger.com1tag:blogger.com,1999:blog-4258160853308864133.post-63428398584739294652023-11-24T23:15:00.000-08:002023-11-27T09:28:23.521-08:00Roasted Brussels Sprouts & Sweet Potato Salad <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdpveiDEXBsvq3qNrAfeJmjhHX6BRt2IQohIe7q2RiKoChYHh68t_PhxKK3J_wtoeDJnnJU-8oWjSW9s1phXFC3swD1lIgBNHDM5sbdX7LqJmKHBNsqe-Gt2B7DJuDtzlR3F262j4D341UnvFSCcjhqhvYfSxoYEE_jfwZAQytI2oF-MulvoHRT72E18cy/s3520/IMG_5582.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3520" data-original-width="1980" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdpveiDEXBsvq3qNrAfeJmjhHX6BRt2IQohIe7q2RiKoChYHh68t_PhxKK3J_wtoeDJnnJU-8oWjSW9s1phXFC3swD1lIgBNHDM5sbdX7LqJmKHBNsqe-Gt2B7DJuDtzlR3F262j4D341UnvFSCcjhqhvYfSxoYEE_jfwZAQytI2oF-MulvoHRT72E18cy/w225-h400/IMG_5582.jpeg" width="225" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">This is my newest salad creation, and it’s perfect for holiday entertaining. Roasted Brussels sprouts and sweet potatoes are garnished with pomegranate seeds and bacon, then drizzled with balsamic vinegar and extra virgin olive oil. </div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgu8r80DDwXx7h_I-iEEQpEX0OFYwfoI9oP9MiN5l811eQTNrHEYNUsLe_0_YPIoUxRqzTScmtIYc1lxjAPe6WyQ7C6Y_MUPa_-6jlbhm9J2UVrApzPsfmTPc5jjClCYdWx1Y76mBGGikVFLuVlkG39qJawFyUudZlWqim4v983RbXJPYWnGcEkOzNk6Sf7/s1831/IMG_0886.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1746" data-original-width="1831" height="381" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgu8r80DDwXx7h_I-iEEQpEX0OFYwfoI9oP9MiN5l811eQTNrHEYNUsLe_0_YPIoUxRqzTScmtIYc1lxjAPe6WyQ7C6Y_MUPa_-6jlbhm9J2UVrApzPsfmTPc5jjClCYdWx1Y76mBGGikVFLuVlkG39qJawFyUudZlWqim4v983RbXJPYWnGcEkOzNk6Sf7/w400-h381/IMG_0886.jpeg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://www.youtube.com/watch?v=VbGlSa8-4NQ">A demonstration video is available on YouTube, by clicking this link.</a><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><p class="p2" style="-webkit-text-size-adjust: auto; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-size: 15.7px; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px; text-align: start;"><span class="s1" style="font-family: UICTFontTextStyleBody; font-size: 15.72px;">Roasted Brussels Sprouts and Sweet Potatoes Salad</span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-size: 15.7px; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px; min-height: 21.3px; text-align: start;"><span class="s1" style="font-family: UICTFontTextStyleBody; font-size: 15.72px;"></span><br /></p><p class="p2" style="-webkit-text-size-adjust: auto; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-size: 15.7px; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px; text-align: start;"><span class="s1" style="font-family: UICTFontTextStyleBody; font-size: 15.72px;">Ingredients</span></p><p class="p2" style="-webkit-text-size-adjust: auto; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-size: 15.7px; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px; text-align: start;"><span class="s1" style="font-family: UICTFontTextStyleBody; font-size: 15.72px;">2 (12 ounce) Bags frozen brussels sprouts</span></p><p class="p2" style="-webkit-text-size-adjust: auto; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-size: 15.7px; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px; text-align: start;"><span class="s1" style="font-family: UICTFontTextStyleBody; font-size: 15.72px;">3 Medium sweet potatoes, cubed</span></p><p class="p2" style="-webkit-text-size-adjust: auto; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-size: 15.7px; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px; text-align: start;"><span class="s1" style="font-family: UICTFontTextStyleBody; font-size: 15.72px;">2 Tablespoons olive oil</span></p><p class="p2" style="-webkit-text-size-adjust: auto; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-size: 15.7px; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px; text-align: start;"><span class="s1" style="font-family: UICTFontTextStyleBody; font-size: 15.72px;">1 Teaspoon <a href="https://therighteouskitchen.blogspot.com/2014/05/righteous-seasoning.html">Righteous Seasoning</a></span></p><p class="p2" style="-webkit-text-size-adjust: auto; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-size: 15.7px; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px; text-align: start;"><span class="s1" style="font-family: UICTFontTextStyleBody; font-size: 15.72px;">5 Ounces mixed greens</span></p><p class="p2" style="-webkit-text-size-adjust: auto; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-size: 15.7px; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px; text-align: start;"><span class="s1" style="font-family: UICTFontTextStyleBody; font-size: 15.72px;">4 Slices bacon, fried chopped</span></p><p class="p2" style="-webkit-text-size-adjust: auto; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-size: 15.7px; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px; text-align: start;"><span class="s1" style="font-family: UICTFontTextStyleBody; font-size: 15.72px;">1/2 Pomegranate, seeded</span></p><p class="p2" style="-webkit-text-size-adjust: auto; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-size: 15.7px; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px; text-align: start;"><span class="s1" style="font-family: UICTFontTextStyleBody; font-size: 15.72px;">1/4 Cup slivered almonds</span></p><p class="p2" style="-webkit-text-size-adjust: auto; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-size: 15.7px; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px; text-align: start;"><span class="s1" style="font-family: UICTFontTextStyleBody; font-size: 15.72px;">Balsamic Vinegar, to drizzle</span></p><p class="p2" style="-webkit-text-size-adjust: auto; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-size: 15.7px; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px; text-align: start;"><span class="s1" style="font-family: UICTFontTextStyleBody; font-size: 15.72px;">Extra virgin olive oil, to drizzle</span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-size: 15.7px; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px; min-height: 21.3px; text-align: start;"><span class="s1" style="font-family: UICTFontTextStyleBody; font-size: 15.72px;"></span><br /></p><p class="p2" style="-webkit-text-size-adjust: auto; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-size: 15.7px; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px; text-align: start;"><span class="s1" style="font-family: UICTFontTextStyleBody; font-size: 15.72px;">Directions:</span></p><p class="p2" style="-webkit-text-size-adjust: auto; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-size: 15.7px; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px; text-align: start;"><span class="s1" style="font-family: UICTFontTextStyleBody; font-size: 15.72px;">Heat oven to 400. Line a 9 X 13” baking pan with parchment. Working on baking tray, toss brussels sprouts, sweet potatoes, olive oil, and <a href="https://therighteouskitchen.blogspot.com/2014/05/righteous-seasoning.html">Righteous Seasoning</a>, to coat vegetables. Roast for 30 minutes; until vegetables have started to brown, and are fork tender. Arrange on a platter. Top with bacon, pomegranate seeds, and almonds. Drizzle with balsamic vinegar, then extra virgin olive oil. </span></p></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><br /><p style="text-align: center;"><br /><br /></p>The Righteous Kitchenhttp://www.blogger.com/profile/00799595147792948633noreply@blogger.com0tag:blogger.com,1999:blog-4258160853308864133.post-23189747285082569162023-11-19T19:11:00.000-08:002023-11-19T19:19:07.411-08:00Cornbread Dressing<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRJe5z2cSbU9i4TGc_wGxHbjRELrU09q5IOg7z5U-Vc4F2TKXKOmD3dV0FJzeCv4EHHLy9kYqgXSTrnA2YPiFs-XLUeMdGS6TzZ7RJg0zDv6qC070yoaiR09IGnJZG0R6wp3KEB-LSRUpouPV8tA86jz2tXYwNPFUY88KshZBsB8AI0XmKDgywXS9P4IVQ/s3296/Cornbread%20Dressing%20a.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2472" data-original-width="3296" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRJe5z2cSbU9i4TGc_wGxHbjRELrU09q5IOg7z5U-Vc4F2TKXKOmD3dV0FJzeCv4EHHLy9kYqgXSTrnA2YPiFs-XLUeMdGS6TzZ7RJg0zDv6qC070yoaiR09IGnJZG0R6wp3KEB-LSRUpouPV8tA86jz2tXYwNPFUY88KshZBsB8AI0XmKDgywXS9P4IVQ/w400-h300/Cornbread%20Dressing%20a.jpeg" width="400" /></a></div><div><br /></div><div style="text-align: center;">Is there anything better than a serving of Cornbread Dressing, smothered with Turkey Gravy, on Thanksgiving? I think it’s the star, at the dinner table. If you're looking for a traditional cornbread dressing, look no more. This dressing is full of flavor. It is moist, with a slight crunch, to the top. I grew up on this dressing, and have made it, for the past 39 years!</div><div style="text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiihdpXDhdEKaH9bm4NLq0mOE28WRE1PeSEn0WaJaNHET8vkPJJRg_cz8SjJ_OXSXOu7EPJCayCl0sQ2vslHEV4Hp8TmvA9nU15niiCQL6Gmy7hBQUc9qhEbHUNtmmJHI1M5mHR5sFh4qDqKjoZMqj_q1-Mt-26UEz5M4Tiu7LrUhWwSaLgU4gBMM-c4Dta/s4272/IMG_8982.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2848" data-original-width="4272" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiihdpXDhdEKaH9bm4NLq0mOE28WRE1PeSEn0WaJaNHET8vkPJJRg_cz8SjJ_OXSXOu7EPJCayCl0sQ2vslHEV4Hp8TmvA9nU15niiCQL6Gmy7hBQUc9qhEbHUNtmmJHI1M5mHR5sFh4qDqKjoZMqj_q1-Mt-26UEz5M4Tiu7LrUhWwSaLgU4gBMM-c4Dta/w400-h266/IMG_8982.JPG" width="400" /></a></div><br /><div style="text-align: center;"><br /></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg20uMRIPT0gKS_Er7VVqH-81xj5HbwEzRot4dwLaK3ygN1iDLbgwCTkikH-yl6Rz4HizqfwPN1lyL_s_Frx72dHznAGn2iu7jsTfZ-2j1Id2S7Yh5f5Lz-o4jcTGzrACdGx4yZhU2hQ2WR8slR7NxuYuz1NaYCIuDDa26oFS21DXMJTqSpXYvFlba_0lll/s2215/IMG_0675.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1498" data-original-width="2215" height="270" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg20uMRIPT0gKS_Er7VVqH-81xj5HbwEzRot4dwLaK3ygN1iDLbgwCTkikH-yl6Rz4HizqfwPN1lyL_s_Frx72dHznAGn2iu7jsTfZ-2j1Id2S7Yh5f5Lz-o4jcTGzrACdGx4yZhU2hQ2WR8slR7NxuYuz1NaYCIuDDa26oFS21DXMJTqSpXYvFlba_0lll/w400-h270/IMG_0675.jpeg" width="400" /></a></div><div><br /></div><div style="text-align: center;">For this recipe, you’ll need Turkey stock. <a href="https://therighteouskitchen.blogspot.com/2020/11/turkey-stock.html" target="_blank">That recipe can be found, by clicking this link.</a></div><div><br /></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihjsi918Ebt4Zw_pWix0Y2OW2ckx8zu7ouwGCgkChp3ozvJ14zIiPauBs3d1HsuU98JVHdBTzMnGhbQe3KjvZAsPZnZDotJ-hLAuHrYeM1sQhId0ToX4yHDAE0QJN2Rz66RgI4Jwgdgt3bN3iUEb6Y8TSRRrnVpI0sO7t1KQ4Nlx-A5ynhNIQXQmC5iFpY/s1716/Screenshot%202023-11-19%20at%206.58.35%20PM.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1040" data-original-width="1716" height="243" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihjsi918Ebt4Zw_pWix0Y2OW2ckx8zu7ouwGCgkChp3ozvJ14zIiPauBs3d1HsuU98JVHdBTzMnGhbQe3KjvZAsPZnZDotJ-hLAuHrYeM1sQhId0ToX4yHDAE0QJN2Rz66RgI4Jwgdgt3bN3iUEb6Y8TSRRrnVpI0sO7t1KQ4Nlx-A5ynhNIQXQmC5iFpY/w400-h243/Screenshot%202023-11-19%20at%206.58.35%20PM.png" width="400" /></a></div><br /><div style="text-align: center;">You'll also need The Most Perfect Cornbread. <a href="https://therighteouskitchen.blogspot.com/2023/11/the-most-perfect-cornbread.html" target="_blank">That recipe can be found, by clicking this link.</a></div><div style="text-align: center;"> </div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPeCorZ7nQ__ENoGk4zuuMcExXVqPe15MeVC4-YMwcQyDux6-C5ioyYvbIzjUL-yuMKxqmS8_M2dxNRK97CJ0qwhVXc0mUKA2Lb7I8TUSFqXUHhcK7y8LFPP1pxZP1zFomrJWtQs7p4YQ22shDdV1Tfx1v5NiGFwfcC9-IUF7CrKeAvgFT6Yzatoqh6iEj/s1981/IMG_0674.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1434" data-original-width="1981" height="290" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPeCorZ7nQ__ENoGk4zuuMcExXVqPe15MeVC4-YMwcQyDux6-C5ioyYvbIzjUL-yuMKxqmS8_M2dxNRK97CJ0qwhVXc0mUKA2Lb7I8TUSFqXUHhcK7y8LFPP1pxZP1zFomrJWtQs7p4YQ22shDdV1Tfx1v5NiGFwfcC9-IUF7CrKeAvgFT6Yzatoqh6iEj/w400-h290/IMG_0674.jpeg" width="400" /></a></div><p></p><p style="text-align: center;"><a href="https://www.youtube.com/watch?v=bY_JpiF_xgg">A YouTube video demonstration is available, by clicking this link.</a><br /></p><p><br /></p><p style="-webkit-text-size-adjust: auto; font-family: Calibri; font-size: 14pt; margin: 0in;">CORNBREAD DRESSING</p><p style="-webkit-text-size-adjust: auto; font-family: Calibri; font-size: 14pt; margin: 0in;"> </p><p style="-webkit-text-size-adjust: auto; font-family: Calibri; font-size: 14pt; margin: 0in;">INGREDIENTS:</p><p style="-webkit-text-size-adjust: auto; font-family: Calibri; font-size: 14pt; margin: 0in;">4 Cups (see <a href="https://therighteouskitchen.blogspot.com/2020/11/turkey-stock.html" target="_blank">Turkey Stock recipe</a>), reserve gizzards and neck meat</p><p style="-webkit-text-size-adjust: auto; font-family: Calibri; font-size: 14pt; margin: 0in;">1 (14 ounce) Loaf French bread, cubed, lightly toasted, dried</p><p style="-webkit-text-size-adjust: auto; font-family: Calibri; font-size: 14pt; margin: 0in;">1 Recipe (see <a href="https://therighteouskitchen.blogspot.com/2023/11/the-most-perfect-cornbread.html">The Most Perfect Cornbread</a>), cubed, lightly toasted, dried</p><p style="-webkit-text-size-adjust: auto; font-family: Calibri; font-size: 14pt; margin: 0in;">8 Ounces breakfast sausage, cooked, minced</p><p style="-webkit-text-size-adjust: auto; font-family: Calibri; font-size: 14pt; margin: 0in;">1 Stick butter</p><p style="-webkit-text-size-adjust: auto; font-family: Calibri; font-size: 14pt; margin: 0in;">3 Cups celery, diced</p><p style="-webkit-text-size-adjust: auto; font-family: Calibri; font-size: 14pt; margin: 0in;">1 1/2 Cups white onion, diced</p><p style="-webkit-text-size-adjust: auto; font-family: Calibri; font-size: 14pt; margin: 0in;">1 1/2 Tablespoons ground sage</p><p style="-webkit-text-size-adjust: auto; font-family: Calibri; font-size: 14pt; margin: 0in;">2 Teaspoons Righteous Seasoning</p><p style="-webkit-text-size-adjust: auto; font-family: Calibri; font-size: 14pt; margin: 0in;">1/2 Cup turkey gizzards and neck meat (used to make broth) minced</p><p style="-webkit-text-size-adjust: auto; font-family: Calibri; font-size: 14pt; margin: 0in;">5 Large eggs, beaten</p><p style="-webkit-text-size-adjust: auto; font-family: Calibri; font-size: 14pt; margin: 0in;">4 Tablespoons butter, softened</p><p style="-webkit-text-size-adjust: auto; font-family: Calibri; font-size: 14pt; margin: 0in;">1 (14.5 ounce) Can chicken broth, for basting, if needed</p><p style="-webkit-text-size-adjust: auto; font-family: Calibri; font-size: 14pt; margin: 0in;"> </p><p style="-webkit-text-size-adjust: auto; font-family: Calibri; font-size: 14pt; margin: 0in;">DIRECTIONS:</p><p style="-webkit-text-size-adjust: auto; font-family: Calibri; font-size: 14pt; margin: 0in;">Lightly grease a 9X13X3” pan, with shortening. Set aside. If <a href="https://therighteouskitchen.blogspot.com/2020/11/turkey-stock.html" target="_blank">turkey stock </a>was made prior, make sure it is warm. Place bread and <a href="https://therighteouskitchen.blogspot.com/2023/11/the-most-perfect-cornbread.html">cornbread</a> it a large roasting pan. Fry sausage, in a large frying pan, over medium high heat. Remove sausage from pan. Set aside. Using the same frying pan, melt butter. Sauté onions and celery, until soft. Turn off heat. Mince sausage, and meat from neck bones, using a mini food chopper. Trim grizzle, from gizzard, then mince. Return meat to frying pan. Stir in sage, and seasoning. Transfer meat mixture, to bread pan. Toss to combine. Pour <a href="https://therighteouskitchen.blogspot.com/2020/11/turkey-stock.html" target="_blank">turkey stock</a>, over dressing mix, 1 cup at a time; until dressing mix is saturated, but not leaking. (Test by gently squeezing a bread crumb. It will be saturated but not dripping). Mix in eggs. Lightly pat dressing, into prepared pan. Dot with softened butter. Spread butter over dressing. Cover pan with foil. Bake at 350 for 30 minutes. Check to make sure dressing is still moist, by pressing, gently. If it’s dry, spoon more broth over dressing. Bake an additional 30 minutes, uncovered, until the dressing browns, and there is a slight crispness.</p></div></div>The Righteous Kitchenhttp://www.blogger.com/profile/00799595147792948633noreply@blogger.com1tag:blogger.com,1999:blog-4258160853308864133.post-19916346080367935032023-11-19T18:53:00.000-08:002023-11-19T19:00:23.131-08:00The Most Perfect Cornbread<p style="text-align: center;"> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcS8wwsinHXtjmF5ACDbK-ZczEX2i6EObEJNE7AwuUoz8LfWGZr06RUBWlRUaf3vgsNYMIjcukLdM8lyyKBkpL3woQjnvrafcF8E9znlbbKlC-MZc_tTmeaoZsviDDVXxX18IcU8Zsl-Q8_qVQSFTENBUJ4vBC0dg053TuACP5uGnsfQffy5H-qV96aupM/s3264/IMG_6142.jpg" style="margin-left: 1em; margin-right: 1em;"></a><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcS8wwsinHXtjmF5ACDbK-ZczEX2i6EObEJNE7AwuUoz8LfWGZr06RUBWlRUaf3vgsNYMIjcukLdM8lyyKBkpL3woQjnvrafcF8E9znlbbKlC-MZc_tTmeaoZsviDDVXxX18IcU8Zsl-Q8_qVQSFTENBUJ4vBC0dg053TuACP5uGnsfQffy5H-qV96aupM/s3264/IMG_6142.jpg" style="margin-left: 1em; margin-right: 1em;"></a><a href="https://blogger.googleusercontent.com/img/a/AVvXsEirbpLroyXcAbfbq0aQeCia4bT-eEkELkQdKC-GXo7-aFNM7vEYavqkelRa7tPAFpdJVtgh3e5RxOKWIAYdBR0ebmI5AeFatOaZoJrY_f7usvzpaCr-8DFSspv2Y0o0fBKSYOTZZmyaQ2dm2EsM5Vxc59xjQ9jKXj5-NmmDe-x8YYzCJaZ48hjy21K6GBga" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="1040" data-original-width="1716" height="243" src="https://blogger.googleusercontent.com/img/a/AVvXsEirbpLroyXcAbfbq0aQeCia4bT-eEkELkQdKC-GXo7-aFNM7vEYavqkelRa7tPAFpdJVtgh3e5RxOKWIAYdBR0ebmI5AeFatOaZoJrY_f7usvzpaCr-8DFSspv2Y0o0fBKSYOTZZmyaQ2dm2EsM5Vxc59xjQ9jKXj5-NmmDe-x8YYzCJaZ48hjy21K6GBga=w400-h243" width="400" /></a></div><br /></div><p></p><p>I’ve tinkered around with the Perfect Cornbread, to make what I now refer to as, The Most Perfect Cornbread. I think cornbread tastes so much lighter, and moist, when made with buttermilk. The whole texture changes. There is debate, if sugar should be added to cornbread. I can go zero sugar, but I opted to add 1 teaspoon. It’s not noticeable, but it’s enough to balance the cornmeal. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhj2H8LFczFPml5JM-MfE2TnPT36HNConWFRQySv5MR2L7p5fhph4AGoQHkYIU3vO1-xrxhxIeAQHkZlH5qRZmCVwIgg7x8yTFT5VLx8aVkhChQNZRBg84w0Kw67KI6L-2touXPYVXPJRHRUgITIBnjtlK9KJ2R6_F0DtqPaAigaWVhcAZbfjiOQLww-DW/s2089/IMG_0677.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1425" data-original-width="2089" height="272" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhj2H8LFczFPml5JM-MfE2TnPT36HNConWFRQySv5MR2L7p5fhph4AGoQHkYIU3vO1-xrxhxIeAQHkZlH5qRZmCVwIgg7x8yTFT5VLx8aVkhChQNZRBg84w0Kw67KI6L-2touXPYVXPJRHRUgITIBnjtlK9KJ2R6_F0DtqPaAigaWVhcAZbfjiOQLww-DW/w400-h272/IMG_0677.jpeg" width="400" /></a></div><div style="text-align: center;"><a href="https://www.youtube.com/watch?v=pMffi1a-2vc" target="_blank">A YouTube video demonstration is available, by clicking this link.</a></div><p><br /></p><p style="-webkit-text-size-adjust: auto; font-family: Calibri; font-size: 14pt; margin: 0in;">THE MOST PERFECT CORNBREAD</p><p style="-webkit-text-size-adjust: auto; font-family: Calibri; font-size: 14pt; margin: 0in;"> </p><p style="-webkit-text-size-adjust: auto; font-family: Calibri; font-size: 11pt; margin: 0in;">INGREDIENTS:</p><p style="-webkit-text-size-adjust: auto; font-family: Calibri; font-size: 11pt; margin: 0in;">1 Cup Cornmeal</p><p style="-webkit-text-size-adjust: auto; font-family: Calibri; font-size: 11pt; margin: 0in;">1 Cup flour</p><p style="-webkit-text-size-adjust: auto; font-family: Calibri; font-size: 11pt; margin: 0in;">4 Teaspoons baking power</p><p style="-webkit-text-size-adjust: auto; font-family: Calibri; font-size: 11pt; margin: 0in;">1 Teaspoon sugar</p><p style="-webkit-text-size-adjust: auto; font-family: Calibri; font-size: 11pt; margin: 0in;">3/4 Teaspoon salt</p><p style="-webkit-text-size-adjust: auto; font-family: Calibri; font-size: 11pt; margin: 0in;">1 Cup buttermilk</p><p style="-webkit-text-size-adjust: auto; font-family: Calibri; font-size: 11pt; margin: 0in;">2 Eggs</p><p style="-webkit-text-size-adjust: auto; font-family: Calibri; font-size: 11pt; margin: 0in;">1/4 Cup shortening</p><p style="-webkit-text-size-adjust: auto; font-family: Calibri; font-size: 11pt; margin: 0in;"> </p><p style="-webkit-text-size-adjust: auto; font-family: Calibri; font-size: 11pt; margin: 0in;">DIRECTIONS:</p><p style="-webkit-text-size-adjust: auto; font-family: Calibri; font-size: 11pt; margin: 0in;">Heat oven to 425. Grease an 8" cast iron skillet. Set aside. In a large mixing bowl, whisk dry ingredients. Stir in buttermilk, eggs, and shortening, to combine. Transfer mixture to greased skillet. Bake for 20 - 25 minutes; until golden brown. </p>The Righteous Kitchenhttp://www.blogger.com/profile/00799595147792948633noreply@blogger.com0tag:blogger.com,1999:blog-4258160853308864133.post-3806785530497184462023-10-21T21:21:00.003-07:002023-10-22T05:55:27.989-07:00Peanut Butter Blondies <p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOtQ41MuGI0b1TuEXSmDtardxPNEt9lhKM9r1Zq3TZuuZHtKw9Hk7VWwa58Q5yU0sQrx3_gSqBe6Fq9UL3W0GYofKxiFNf1zwzHjPVcpxQALgEDahncHjkxIagpYnwXomMCM6wMffref78NRt8PK668Q4mjg0aygz779h2-ilmdqb69JF6PYQj8OXVs5R9/s1096/IMG_0087.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1096" data-original-width="1088" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOtQ41MuGI0b1TuEXSmDtardxPNEt9lhKM9r1Zq3TZuuZHtKw9Hk7VWwa58Q5yU0sQrx3_gSqBe6Fq9UL3W0GYofKxiFNf1zwzHjPVcpxQALgEDahncHjkxIagpYnwXomMCM6wMffref78NRt8PK668Q4mjg0aygz779h2-ilmdqb69JF6PYQj8OXVs5R9/s320/IMG_0087.jpeg" width="318" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">In our family, we prefer Peanut Butter Blondies over brownies. There it is. It’s documented. If you try these, you’ll agree. </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsgNkk8fsqQaUTSy09eyhCohgy63to-c9dHw5qgtCiXF6vKgaBfN6r6t08UovWZpwCcUVgbzWMadQQBQGvOfqHqUQCS9DTl8TzvvnaWNu3n9NLvJoZW22mESIp8NaKWsZYV9dCGMvdtCPmU4PkjSaZa-tBDgVELhGFdB_e9zXvbVfrxA37v9n_6JELUOjr/s4032/IMG_5219.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsgNkk8fsqQaUTSy09eyhCohgy63to-c9dHw5qgtCiXF6vKgaBfN6r6t08UovWZpwCcUVgbzWMadQQBQGvOfqHqUQCS9DTl8TzvvnaWNu3n9NLvJoZW22mESIp8NaKWsZYV9dCGMvdtCPmU4PkjSaZa-tBDgVELhGFdB_e9zXvbVfrxA37v9n_6JELUOjr/w300-h400/IMG_5219.jpeg" width="300" /></a></div><p>Get creative with this recipe. Add whole peanut butter cups, on top of the batter, before baking. Or instead of a cookie cake, make a blondie cake! Doubled, the recipe will fill a 9” X 13” pan. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhISdPSljUX7iotS6yevpwuOBhuAsIeqIScXBq5AbCRj1zTjkXW9Z_0TjBkvmqrkRs-TS9RvvgPtzM4JpSwAO-TaMj6T4BBiMihUdM7TYui9AcAX8WeXTVRltKkwsxU7Z2tV_8_AjGyIPGPPDvAkBJ6tv97bS72HoT8P1T-R_X8GD-yUuh-_37xMnC4tIvf/s1334/IMG_0090.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1125" data-original-width="1334" height="338" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhISdPSljUX7iotS6yevpwuOBhuAsIeqIScXBq5AbCRj1zTjkXW9Z_0TjBkvmqrkRs-TS9RvvgPtzM4JpSwAO-TaMj6T4BBiMihUdM7TYui9AcAX8WeXTVRltKkwsxU7Z2tV_8_AjGyIPGPPDvAkBJ6tv97bS72HoT8P1T-R_X8GD-yUuh-_37xMnC4tIvf/w400-h338/IMG_0090.jpeg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://www.youtube.com/watch?v=E2G6TUeOSRs">A video demonstration is available, by clicking this link.</a><br /></div><p style="text-align: center;"><br /></p><div class="separator" style="clear: both; text-align: left;"><br /></div><p></p><p style="-webkit-text-size-adjust: auto; font-size: 19.35pt; margin-bottom: 2pt; margin-top: 0pt;"><span style="font-family: inherit;">PEANUT BUTTER<span style="font-size: 19.35pt;"> BLONDIES </span></span></p><div class="separator" style="clear: both;"><p style="-webkit-text-size-adjust: auto; font-size: 14pt; margin: 0in;"><br /></p><p style="-webkit-text-size-adjust: auto; font-size: 11.8pt; margin: 0in;"><span style="font-family: inherit;">INGREDIENTS:</span></p><p style="-webkit-text-size-adjust: auto; font-size: 11.8pt; margin: 0in;"><span style="font-family: inherit;">1 - 2 Tablespoons butter, for baking pan</span></p><p style="-webkit-text-size-adjust: auto; font-size: 11.8pt; margin: 0in;"><span style="font-family: inherit;">1 Cup flour</span></p><p style="-webkit-text-size-adjust: auto; font-size: 11.8pt; margin: 0in;"><span style="font-family: inherit;">1 Teaspoon salt</span></p><p style="-webkit-text-size-adjust: auto; font-size: 11.8pt; margin: 0in;"><span style="font-family: inherit;">1/2 Cup butter</span></p><p style="-webkit-text-size-adjust: auto; font-size: 11.8pt; margin: 0in;"><span style="font-family: inherit;">1/4 Cup peanut butter</span></p><p style="-webkit-text-size-adjust: auto; font-size: 11.8pt; margin: 0in;"><span style="font-family: inherit;">3/4 Cup brown sugar </span></p><p style="-webkit-text-size-adjust: auto; font-size: 11.8pt; margin: 0in;"><span style="font-family: inherit;">1/4 Cup sugar</span></p><p style="-webkit-text-size-adjust: auto; font-size: 11.8pt; margin: 0in;"><span style="font-family: inherit;">2 Eggs</span></p><p style="-webkit-text-size-adjust: auto; font-size: 11.8pt; margin: 0in;"><span style="font-family: inherit;">1 <span style="font-family: inherit;">Teaspoon salt</span></span></p><p style="-webkit-text-size-adjust: auto; font-size: 11.8pt; margin: 0in;"><span style="font-family: inherit;">1/2 Cup chocolate chips</span></p><p style="-webkit-text-size-adjust: auto; font-size: 11.8pt; margin: 0in;"><span style="font-family: inherit;">1/2 Cup peanut butter chips</span></p><p style="-webkit-text-size-adjust: auto; font-size: 11.8pt; margin: 0in;"><span style="font-family: inherit;">1/2 Cup Reese’s Peanut Butter Cups, chopped </span></p><p style="-webkit-text-size-adjust: auto; font-size: 11.5pt; margin: 0in;"><span style="font-family: inherit;">1/4 Teaspoon flaked sea salt, to sprinkle </span></p><p style="-webkit-text-size-adjust: auto; font-size: 14pt; margin: 0in;"><span style="font-family: inherit;"> </span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-size: 15.7px; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px;"><span class="s1" style="font-size: 15.72px;"><span style="font-family: inherit;">DIRECTIONS:</span></span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-size: 15.7px; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px;"><span class="s1" style="font-size: 15.72px;"><span style="font-family: inherit;"><span style="font-family: inherit;">Butter an 8 X 8” baking pan. Set aside. In a small bowl, whisk together flour and salt. Set aside. * In a medium sized saucepan, bring butter and peanut butter to a boil. Allow butter mixture to chill completely. In a large mixing bowl, beat butter,</span> brown sugar, and sugar. Whisk in eggs and vanilla, until light and fluffy. Stir in flour and salt, until just combined. Stir in chocolate chips, and peanut butter chips. Fold in Reese’s Peanut Butter Cups. Bake for 26 minutes, or until top is slightly browned, and crust is crinkled. Sprinkle with flaked sea salt.</span></span></p><p class="p2" style="-webkit-text-size-adjust: auto; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-size: 15.7px; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px; min-height: 21.3px;"><span style="font-family: inherit;"><span class="s1" style="font-size: 15.72px;"></span><br /></span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-size: 15.7px; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px;"><span class="s1" style="font-size: 15.72px;"><span style="font-family: inherit;">Options:</span></span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-size: 15.7px; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px;"><span class="s1" style="font-size: 15.72px;"><span style="font-family: inherit;">Browned butter</span></span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-size: 15.7px; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px;"><span class="s1" style="font-size: 15.72px;"><span style="font-family: inherit;">6 whole peanut butter cups, placed on top of batter, before baking </span></span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-size: 15.7px; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px;"><span class="s1" style="font-size: 15.72px;"><span style="font-family: inherit;">Reese’s Pieces </span></span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-size: 15.7px; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px;"><br /></p></div><p>* If you want to make these blondies, in a hurry; use a large mixing bowl to melt butter and peanut butter in the microwave. Do not chill the butter mixture. Mix wet ingredients by hand. Then stir in dry ingredients. The blondies will still be fabulous.</p>The Righteous Kitchenhttp://www.blogger.com/profile/00799595147792948633noreply@blogger.com0tag:blogger.com,1999:blog-4258160853308864133.post-22652952535131914482023-10-19T08:31:00.001-07:002023-10-21T04:55:44.258-07:00Lemon and Cherry Yogurt Parfait <p style="text-align: center;"><br /></p><p style="text-align: center;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyw98RVoGmILkKON2VQyHS2o6bN3Gz8TrEY45V8sRzu07MIQUGkCp0jZeIJTbUzlXbejDf8cyM6BbaZlOHH64BCwF2BOdRvGUbtNMGxVxtYtpllTw5RiE2IdIV7IKiZa10i5IHpPaBKp47vScKuenfgCibM-fU4SLVAr-_M6QzY7J3mV6XOgCBISWVMxOA/s2585/IMG_0039.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2585" data-original-width="1467" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyw98RVoGmILkKON2VQyHS2o6bN3Gz8TrEY45V8sRzu07MIQUGkCp0jZeIJTbUzlXbejDf8cyM6BbaZlOHH64BCwF2BOdRvGUbtNMGxVxtYtpllTw5RiE2IdIV7IKiZa10i5IHpPaBKp47vScKuenfgCibM-fU4SLVAr-_M6QzY7J3mV6XOgCBISWVMxOA/w228-h400/IMG_0039.jpeg" width="228" /></a></div><p style="text-align: center;">This is a decadent breakfast, or dessert. With only 235 calories, and 26 net carbs! The best part is, it tastes great!</p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheIVjv0Qv1KU5NsaK6KSupIxJ5pSU9iDyHnjw8cqOQlaXZtLDKRq8lRhMprwAE0kI9XN6-alZsVvGs7AIGu5qYkPWgxtT7UYRhaqSAu5WKnpXbQ5xL84dPxsRJK0KBFcfKv7GRC1ZLXix74Tt9MRQxAFTgSVJQOS8xYNzp4BAulBROYI02eKEx7XTX9R2L/s1432/IMG_0079.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1432" data-original-width="405" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheIVjv0Qv1KU5NsaK6KSupIxJ5pSU9iDyHnjw8cqOQlaXZtLDKRq8lRhMprwAE0kI9XN6-alZsVvGs7AIGu5qYkPWgxtT7UYRhaqSAu5WKnpXbQ5xL84dPxsRJK0KBFcfKv7GRC1ZLXix74Tt9MRQxAFTgSVJQOS8xYNzp4BAulBROYI02eKEx7XTX9R2L/s16000/IMG_0079.jpeg" /></a></div><p><span style="-webkit-text-size-adjust: auto; font-family: Calibri; font-size: 11pt;"><br /></span></p><p><span style="-webkit-text-size-adjust: auto; font-family: Calibri; font-size: 11pt;">LEMON AND CHERRY YOGURT PARFAIT</span></p><p style="-webkit-text-size-adjust: auto; font-family: Calibri; font-size: 11pt; margin: 0in;">INGREDIENTS:</p><p style="-webkit-text-size-adjust: auto; font-family: Calibri; font-size: 11pt; margin: 0in;">1 Voortman Zero Sugar Shortbread Cookie, halved, crumbled</p><p style="-webkit-text-size-adjust: auto; font-family: Calibri; font-size: 11pt; margin: 0in;">1 (5.3 ounce) Container Oikos Triple Zero Lemon Tart Greek Yogurt, stirred, halved</p><p style="-webkit-text-size-adjust: auto; font-family: Calibri; font-size: 11pt; margin: 0in;">1/3 Cup Great Value No Sugar Added Cherry Pie Filling, halved</p><p style="-webkit-text-size-adjust: auto; font-family: Calibri; font-size: 11pt; margin: 0in;">2 Tablespoons Great Value Sugar Free Whipped Heavy Cream</p><p style="-webkit-text-size-adjust: auto; font-family: Calibri; font-size: 11pt; margin: 0in;"> </p><p style="-webkit-text-size-adjust: auto; font-family: Calibri; font-size: 11pt; margin: 0in;">DIRECTIONS:</p><p style="-webkit-text-size-adjust: auto; font-family: Calibri; font-size: 11pt; margin: 0in;">Layer ingredients, in this order, in a parfait glass: cookie crumbles, yogurt, cherry pie filling, yogurt, cherry pie filling, whipped cream, cookie crumbles.</p>The Righteous Kitchenhttp://www.blogger.com/profile/00799595147792948633noreply@blogger.com0tag:blogger.com,1999:blog-4258160853308864133.post-29808724504632615312023-10-04T22:21:00.001-07:002023-10-04T22:54:45.620-07:00Breakfast Salad Bowl<p style="-webkit-text-size-adjust: auto; font-family: Calibri; font-size: 14pt; margin: 0in; text-align: center;"> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdHZXJLo9tfNvEsqp_fix3U0QJM0E0SL1OT7J757BnVlMnHuimBC7zviPUBd3soKQxyT8m5dSUrTOCQcT2sc-ACGTUfDTj1isL4skf1F75xMi855iXQQau9NnaiGFxX0CzKDCxOooo8k4sqLpvzzixBuvV7IJMXMsM7T8Nn33eLeohUQsCX1c3fFdQZjbE/s3918/IMG_5071.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3918" data-original-width="2938" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdHZXJLo9tfNvEsqp_fix3U0QJM0E0SL1OT7J757BnVlMnHuimBC7zviPUBd3soKQxyT8m5dSUrTOCQcT2sc-ACGTUfDTj1isL4skf1F75xMi855iXQQau9NnaiGFxX0CzKDCxOooo8k4sqLpvzzixBuvV7IJMXMsM7T8Nn33eLeohUQsCX1c3fFdQZjbE/w300-h400/IMG_5071.jpeg" width="300" /></a></div><br /><p></p><p style="-webkit-text-size-adjust: auto; font-family: Calibri; font-size: 14pt; margin: 0in;">I have been on a tomato and basil salad kick, since visiting Italy. It’s more than a topping to bruschetta. In my newest recipe, I incorporate it into a breakfast bowl. A healthy, and delicious, start to the day!</p><p style="-webkit-text-size-adjust: auto; font-family: Calibri; font-size: 14pt; margin: 0in;"><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEio4DHlhhz82orAoSmIoZX491MzuhJnT59VO0t-KK7_YJjUIgV__OnSOcEbVYp3cuybwAEcKVEHwumQGvdy5-_2_6iwxUMXNKCB5FD2Xs-f6sDeOIoNpdUZNm0aCR1jUnSWvMQgwb94pI1XnTUtq7GkT0ualJRfCIl_xaV9rC5_lHhdGMIgkLeiLDODEBkc/s1881/IMG_9739.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1881" data-original-width="1826" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEio4DHlhhz82orAoSmIoZX491MzuhJnT59VO0t-KK7_YJjUIgV__OnSOcEbVYp3cuybwAEcKVEHwumQGvdy5-_2_6iwxUMXNKCB5FD2Xs-f6sDeOIoNpdUZNm0aCR1jUnSWvMQgwb94pI1XnTUtq7GkT0ualJRfCIl_xaV9rC5_lHhdGMIgkLeiLDODEBkc/w389-h400/IMG_9739.jpeg" width="389" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div style="text-align: center;"><a href="https://www.youtube.com/watch?v=TDyXTdvB06k">A YouTube tutorial is available by clicking this link.</a></div><p style="-webkit-text-size-adjust: auto; font-family: Calibri; font-size: 14pt; margin: 0in; text-align: center;"><br /></p><p style="-webkit-text-size-adjust: auto; font-family: Calibri; font-size: 14pt; margin: 0in;"><br /></p><p style="-webkit-text-size-adjust: auto; font-family: Calibri; font-size: 14pt; margin: 0in;"><br /></p><p style="-webkit-text-size-adjust: auto; font-family: Calibri; font-size: 14pt; margin: 0in;"><span face="-webkit-standard" style="-webkit-text-size-adjust: none; font-size: medium;"> </span><span style="font-size: 14pt;">BREAKFAST SALAD BOWL</span></p><p style="-webkit-text-size-adjust: auto; font-family: Calibri; font-size: 14pt; margin: 0in;"><br /></p><p style="-webkit-text-size-adjust: auto; font-family: Calibri; font-size: 14pt; margin: 0in;">INGREDIENTS:</p><p style="-webkit-text-size-adjust: auto; font-family: Calibri; font-size: 14pt; margin: 0in;">4 Garlic cloves, roasted</p><p style="-webkit-text-size-adjust: auto; font-family: Calibri; font-size: 14pt; margin: 0in;">1/4 Teaspoon flaked sea salt </p><p style="-webkit-text-size-adjust: auto; font-family: Calibri; font-size: 14pt; margin: 0in;">1/4 Teaspoon dried oregano leaves </p><p style="-webkit-text-size-adjust: auto; font-family: Calibri; font-size: 14pt; margin: 0in;">1/4 Teaspoon pepper</p><p style="-webkit-text-size-adjust: auto; font-family: Calibri; font-size: 14pt; margin: 0in;">8 Fresh basil leaves, chiffonade</p><p style="-webkit-text-size-adjust: auto; font-family: Calibri; font-size: 14pt; margin: 0in;">2 Tomatoes, deseeded, diced</p><p style="-webkit-text-size-adjust: auto; font-family: Calibri; font-size: 14pt; margin: 0in;">1 Head butter lettuce, center leaves removed (to form a bowl) and chopped </p><p style="-webkit-text-size-adjust: auto; font-family: Calibri; font-size: 14pt; margin: 0in;">1 Teaspoon balsamic vinegar </p><p style="-webkit-text-size-adjust: auto; font-family: Calibri; font-size: 14pt; margin: 0in;">1 Tablespoon extra virgin olive oil </p><p style="-webkit-text-size-adjust: auto; font-family: Calibri; font-size: 14pt; margin: 0in;">1 Teaspoon garlic infused olive oil</p><p style="-webkit-text-size-adjust: auto; font-family: Calibri; font-size: 14pt; margin: 0in;">1 Egg</p><p style="-webkit-text-size-adjust: auto; font-family: Calibri; font-size: 14pt; margin: 0in;">Dash flaked sea salt</p><p style="-webkit-text-size-adjust: auto; font-family: Calibri; font-size: 14pt; margin: 0in;">Dash dried oregano leaves </p><p style="-webkit-text-size-adjust: auto; font-family: Calibri; font-size: 14pt; margin: 0in;">Dash pepper </p><p style="-webkit-text-size-adjust: auto; font-family: Calibri; font-size: 14pt; margin: 0in;">Balsamic vinegar, to drizzle </p><p style="-webkit-text-size-adjust: auto; font-family: Calibri; font-size: 14pt; margin: 0in;">Extra virgin olive oil, to drizzle </p><p style="-webkit-text-size-adjust: auto; font-family: Calibri; font-size: 14pt; margin: 0in;">Flaked sea salt, to sprinkle</p><p style="-webkit-text-size-adjust: auto; font-family: Calibri; font-size: 14pt; margin: 0in;"> </p><p style="-webkit-text-size-adjust: auto; font-family: Calibri; font-size: 14pt; margin: 0in;">DIRECTIONS:</p><p style="-webkit-text-size-adjust: auto; font-family: Calibri; font-size: 14pt; margin: 0in;">Smash garlic cloves with salt, oregano leaves, and pepper; to form a paste. Transferred garlic paste to a medium sized mixing bowl. Loosen paste with balsamic vinegar and extra virgin olive oil. Add basil and tomatoes. Stir to combine. Toss in chop butter lettuce. Set aside. Heat a skillet to medium high heat, with garlic infused olive oil. In a small bowl, whisk egg, salt, oregano leaves, and pepper. Spread egg mixture over skillet, As thin as you can. Turn off heat. Flip the egg. Cook until just done. Transfer to a cutting board. Cut the egg into thirds. Stack the egg. Slice into ribbons. Stir into salad mixture. To plate: place the butter lettuce bowl onto a large plate. Fill with salad mixture. Drizzle with balsamic vinegar and extra virgin olive oil. Sprinkle with flaked sea salt.You </p>The Righteous Kitchenhttp://www.blogger.com/profile/00799595147792948633noreply@blogger.com0tag:blogger.com,1999:blog-4258160853308864133.post-43560773888250062002023-09-29T14:00:00.002-07:002023-09-29T14:07:58.141-07:00Bruschetta <p style="text-align: center;"> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTaXx9KCGdDhSGgkXFxdhipsCVxhgUEw_Vuy4uGytjRcDiC3sgpewfw0MyfNZo7BBfDoiTABW6YC2vBxWPnwLz0P7TjtvJcnw3KRjYEsXqfoP0k8Mfs1Up7P1Xo82Oh25iX4eyV-HwxmIl8eoPB6F0gF09bmkQqaT2C4kMp3vpUsidd320iPop9S-nxF_g/s2487/IMG_9643.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2487" data-original-width="1533" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTaXx9KCGdDhSGgkXFxdhipsCVxhgUEw_Vuy4uGytjRcDiC3sgpewfw0MyfNZo7BBfDoiTABW6YC2vBxWPnwLz0P7TjtvJcnw3KRjYEsXqfoP0k8Mfs1Up7P1Xo82Oh25iX4eyV-HwxmIl8eoPB6F0gF09bmkQqaT2C4kMp3vpUsidd320iPop9S-nxF_g/w246-h400/IMG_9643.jpeg" width="246" /></a></div><p></p><p style="text-align: left;">I recently traveled to Italy, and returned home with a newfound appreciation for balsamic vinegar and extra-virgin olive oil. I couldn’t wait to use the balsamic vinegar and olive oil in bruschetta. It turned out so good. If you make this recipe, please comment below.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8UbYsHCxqFd6qgDZAtOmNXnJUgZmWSuLJeumCsYaXE9BZQsqaMubPrZ1JMN-DmhudoIhTmhAI6AeK1dH-8fHhVacOKoSmBG0UflQV8LWD9X9K3JBzcm3_tSsozOme0Q1ub3QoypblxEgk4jZgrbMwEXiAp9XOq7UHVRgirlG4Dpl2TCyrFRse-BSkG502/s1535/IMG_9624.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1535" data-original-width="979" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8UbYsHCxqFd6qgDZAtOmNXnJUgZmWSuLJeumCsYaXE9BZQsqaMubPrZ1JMN-DmhudoIhTmhAI6AeK1dH-8fHhVacOKoSmBG0UflQV8LWD9X9K3JBzcm3_tSsozOme0Q1ub3QoypblxEgk4jZgrbMwEXiAp9XOq7UHVRgirlG4Dpl2TCyrFRse-BSkG502/w255-h400/IMG_9624.jpeg" width="255" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNo-sMy86ILM4cpQ8K0PSJLazTwcBq8d44hKvLYcGx5z4mJxvilqSxUBnVCg_uwKuRzHGTOxWnY0xlMp8Q3w5PCsZqxgEQeWAvDLtuJdOuaVB0SAPbPad2TIELs821TzGFp83t1xoTcz-IS5U1riTy5HLMuOTcgN06_DZqknnbAzd__mEn9-Gy8v7UbNei/s1845/IMG_9646.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1836" data-original-width="1845" height="398" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNo-sMy86ILM4cpQ8K0PSJLazTwcBq8d44hKvLYcGx5z4mJxvilqSxUBnVCg_uwKuRzHGTOxWnY0xlMp8Q3w5PCsZqxgEQeWAvDLtuJdOuaVB0SAPbPad2TIELs821TzGFp83t1xoTcz-IS5U1riTy5HLMuOTcgN06_DZqknnbAzd__mEn9-Gy8v7UbNei/w400-h398/IMG_9646.jpeg" width="400" /></a></div><p style="text-align: center;"><a href="https://www.youtube.com/watch?v=j5pVp66GrPE">A video demonstration is available, by clicking this link.</a><br /></p><p><span style="-webkit-text-size-adjust: auto; font-family: Calibri; font-size: 14pt;"><br /></span></p><p><span style="-webkit-text-size-adjust: auto; font-family: Calibri; font-size: 14pt;"><br /></span></p><p><span style="-webkit-text-size-adjust: auto; font-family: Calibri; font-size: 14pt;">BRUSCHETTA </span></p><p style="-webkit-text-size-adjust: auto; font-family: Calibri; font-size: 14pt; margin: 0in;"> </p><p style="-webkit-text-size-adjust: auto; font-family: Calibri; font-size: 14pt; margin: 0in;">INGREDIENTS:</p><p style="-webkit-text-size-adjust: auto; font-family: Calibri; font-size: 14pt; margin: 0in;">8 Garlic cloves, roasted</p><p style="-webkit-text-size-adjust: auto; font-family: Calibri; font-size: 14pt; margin: 0in;">1/4 Teaspoon Maldon flaked sea salt</p><p style="-webkit-text-size-adjust: auto; font-family: Calibri; font-size: 14pt; margin: 0in;">1/4 Teaspoon pepper </p><p style="-webkit-text-size-adjust: auto; font-family: Calibri; font-size: 14pt; margin: 0in;">1/4 Teaspoon oregano leaves</p><p style="-webkit-text-size-adjust: auto; font-family: Calibri; font-size: 14pt; margin: 0in;">1 Teaspoon balsamic vinegar + extra to drizzle</p><p style="-webkit-text-size-adjust: auto; font-family: Calibri; font-size: 14pt; margin: 0in;">1 Tablespoon extra virgin olive oil + extra to drizzle</p><p style="-webkit-text-size-adjust: auto; font-family: Calibri; font-size: 14pt; margin: 0in;">2 Medium tomatoes, deseeded, diced</p><p style="-webkit-text-size-adjust: auto; font-family: Calibri; font-size: 14pt; margin: 0in;">8 Basil leaves, chiffonade </p><p style="-webkit-text-size-adjust: auto; font-family: Calibri; font-size: 14pt; margin: 0in;">2 Slices sourdough French Bread, 3/4” slices</p><p style="-webkit-text-size-adjust: auto; font-family: Calibri; font-size: 14pt; margin: 0in;"> </p><p style="-webkit-text-size-adjust: auto; font-family: Calibri; font-size: 14pt; margin: 0in;">DIRECTIONS:</p><p style="-webkit-text-size-adjust: auto; font-family: Calibri; font-size: 14pt; margin: 0in;">On a cutting board; mash garlic cloves, sea salt, pepper, and oregano leaves into a paste. Transfer half of the paste to a medium sized mixing bowl. Reserve the remainder of the paste. To the garlic paste, add balsamic vinegar and olive oil. Stir to combine. Stir in tomatoes and basil. Set aside. Spread reserved garlic paste over two slices of French bread. Toast, being careful not to burn the garlic. Using a slotted spoon, spoon tomato and basil mixture over toasted garlic bread. Drizzle, lightly, with balsamic vinegar and extra virgin olive oil. Sprinkle with Maldon sea salt.</p>The Righteous Kitchenhttp://www.blogger.com/profile/00799595147792948633noreply@blogger.com0tag:blogger.com,1999:blog-4258160853308864133.post-72088354823657631522023-09-02T16:29:00.002-07:002023-09-03T07:27:15.988-07:00Egg Cream <p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlbkAsmH5FAymx8gArPB8j5PjNLns3VG1gDBkvmHwIvHuYpotHX7O7iPwustbNu4omccMymc7bcefmuh6kTeS020z6m8Mo8JfgQGbkJC0qcm_VJPUMpdAGJ6nDKlZuU1Dk6e1YoXelQ0F9O_EwNb0ylC9jo3X7JxJn3AXW9M1p0uynlwQn760iLMStOzTC/s2485/IMG_8657.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2485" data-original-width="1555" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlbkAsmH5FAymx8gArPB8j5PjNLns3VG1gDBkvmHwIvHuYpotHX7O7iPwustbNu4omccMymc7bcefmuh6kTeS020z6m8Mo8JfgQGbkJC0qcm_VJPUMpdAGJ6nDKlZuU1Dk6e1YoXelQ0F9O_EwNb0ylC9jo3X7JxJn3AXW9M1p0uynlwQn760iLMStOzTC/w250-h400/IMG_8657.jpeg" width="250" /></a></div><p style="text-align: left;">A TikTok friend, from Buffalo, New York requested I make an Egg Cream. I was curious to explore this iconic drink. It dates back to the 1890s candy shop, of Louis Auster. While a simple drink, there is a technique, to get the frothy top.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxzVG4AfI-HnW_xdRoLNgunSDJj2JFrKWDVMYhISNHEVB_7OTpH3RFO9mp_FzU_TLj5a4AAnaxtGpzoD4ckp6MfXRlp6D6uCLZaCErcV0yDGcRy7AKCdmXE4qON9Gdsqgc6LMRZ8WFhBrvG8WGJDll46DWly01S4TFpwM28yemVKNwc-KqhOJP0AX2_5il/s1861/IMG_8663.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1793" data-original-width="1861" height="385" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxzVG4AfI-HnW_xdRoLNgunSDJj2JFrKWDVMYhISNHEVB_7OTpH3RFO9mp_FzU_TLj5a4AAnaxtGpzoD4ckp6MfXRlp6D6uCLZaCErcV0yDGcRy7AKCdmXE4qON9Gdsqgc6LMRZ8WFhBrvG8WGJDll46DWly01S4TFpwM28yemVKNwc-KqhOJP0AX2_5il/w400-h385/IMG_8663.jpeg" width="400" /></a></div><p style="text-align: center;"><a href="https://www.youtube.com/watch?v=8hYK6auXRjc">A YouTube tutorial is available by clicking this link.</a><br /></p><p style="text-align: left;">You will want to watch the YouTube video, to get all the tips to make this delicious drink.</p><p><br /></p><p class="p1" style="-webkit-text-size-adjust: auto; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-size: 15.7px; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px;"><span class="s1" style="font-family: UICTFontTextStyleBody; font-size: 15.72px;">EGG CREAM</span></p><p class="p2" style="-webkit-text-size-adjust: auto; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-size: 15.7px; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px; min-height: 21.3px;"><span class="s1" style="font-family: UICTFontTextStyleBody; font-size: 15.72px;"></span><br /></p><p class="p1" style="-webkit-text-size-adjust: auto; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-size: 15.7px; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px;"><span class="s1" style="font-family: UICTFontTextStyleBody; font-size: 15.72px;">INGREDIENTS:</span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-size: 15.7px; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px;"><span class="s1" style="font-family: UICTFontTextStyleBody; font-size: 15.72px;">1/4 Cup whole milk, partially frozen </span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-size: 15.7px; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px;"><span class="s1" style="font-family: UICTFontTextStyleBody; font-size: 15.72px;">1 (12 ounce) Can Seltzer water, chilled </span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-size: 15.7px; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px;"><span class="s1" style="font-family: UICTFontTextStyleBody; font-size: 15.72px;">2 - 3 Tablespoons Fox’s U-bet Original Chocolate Syrup, chilled </span></p><p class="p2" style="-webkit-text-size-adjust: auto; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-size: 15.7px; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px; min-height: 21.3px;"><span class="s1" style="font-family: UICTFontTextStyleBody; font-size: 15.72px;"></span><br /></p><p class="p1" style="-webkit-text-size-adjust: auto; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-size: 15.7px; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px;"><span class="s1" style="font-family: UICTFontTextStyleBody; font-size: 15.72px;">DIRECTIONS:</span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-size: 15.7px; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px;"><span class="s1" style="font-family: UICTFontTextStyleBody; font-size: 15.72px;">Pour milk into a drinking glass. Stir vigorously; (or use a milk frother) </span><span style="font-family: UICTFontTextStyleBody; font-size: 15.72px;">as you pour seltzer water, to fill the glass 3/4 full. The topping will </span><span style="font-family: UICTFontTextStyleBody; font-size: 15.72px;">become frothy. Stream chocolate syrup, straight down the center of the froth. We want as little of the chocolate, as possible, mixing with the white frothy topping. </span><span style="font-family: UICTFontTextStyleBody; font-size: 15.72px;">Using a long tea spoon, stir at the bottom, to mix the chocolate and </span><span class="s1" style="font-family: UICTFontTextStyleBody; font-size: 15.72px;">milk. Try not to mix the chocolate layer, into the frothy layer. Carefully remove the spoon, by sliding it up the side of the glass.</span><span style="font-family: UICTFontTextStyleBody; font-size: 15.72px;"> Pour more seltzer, so froth fills top of glass.</span><span style="font-family: UICTFontTextStyleBody; font-size: 15.72px;"> Drink immediately. Makes 1 serving.</span></p>The Righteous Kitchenhttp://www.blogger.com/profile/00799595147792948633noreply@blogger.com0tag:blogger.com,1999:blog-4258160853308864133.post-43022247183049491532023-08-29T09:14:00.002-07:002023-08-29T09:14:30.294-07:00Boiled Apple Cider<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6BELPKFebmoXS_jHEqm-o4a2vjNZ59w9BM7iC0P_BNuUIb3evYYSO4bDoOmbDdRvo9yCtGSOVHHY3cjbY1xEA77BPyGmO-uFbun-CvrwDNLq3uubQ85hcuZgkvXm-7y8AN0VtWMF3hh7x7vKaaUZVa56CePZkiIrg6Fr7Py77q8sKvUIcszxX56vWSLyN/s2288/IMG_8595.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2288" data-original-width="1532" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6BELPKFebmoXS_jHEqm-o4a2vjNZ59w9BM7iC0P_BNuUIb3evYYSO4bDoOmbDdRvo9yCtGSOVHHY3cjbY1xEA77BPyGmO-uFbun-CvrwDNLq3uubQ85hcuZgkvXm-7y8AN0VtWMF3hh7x7vKaaUZVa56CePZkiIrg6Fr7Py77q8sKvUIcszxX56vWSLyN/w268-h400/IMG_8595.jpeg" width="268" /></a></div><br />Fall is around the corner, and it’s the perfect time for baking. I have a few recipes that require boiled cider. I prefer to get the first pressed apple cider, direct from the apple growers. Find apple grower that makes cider, you like. I happen to like a little tartness. The cider at Boa Vista Orchards, in Placerville California is my favorite. Second, is Gopher Glen Organic Apple Cider, in San Luis Obispo, California.<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLxePMocVMCdYMb_sc_l-h0buc-LFal0jzv0TsHPjzN8bQ0us9jnfv3-WFnKui9m_yJUmB5_NgqZm2nxe8dv-b8Bg-ouM6MmAtWzObI-14yhBTect4d_ZD626keOdaaxeCYUP4SslF28pZPqiA7kw6wp2CKyaZ6K4D7HfVlD_YbbOyqdUVQKHy87EPepqJ/s1806/IMG_8597.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1806" data-original-width="1133" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLxePMocVMCdYMb_sc_l-h0buc-LFal0jzv0TsHPjzN8bQ0us9jnfv3-WFnKui9m_yJUmB5_NgqZm2nxe8dv-b8Bg-ouM6MmAtWzObI-14yhBTect4d_ZD626keOdaaxeCYUP4SslF28pZPqiA7kw6wp2CKyaZ6K4D7HfVlD_YbbOyqdUVQKHy87EPepqJ/w251-h400/IMG_8597.jpeg" width="251" /></a></div><p style="text-align: left;">If you can’t find an orchard, that sells cider; Musselmann’s Fresh Pressed Apple Cider is amazing! It has the tartness I’m looking for. The fact that I didn’t have to drive several hours, to buy it; makes me happy.</p><p style="text-align: center;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOuAU1XEVSiNrAuruRJk3Rczmpi4ARJLEsm_jPiUoJM3OKcl-p8q2z6N5I2mUzpLeNQRRIrFJT9aHPdvf76xE3Qgw9t7SNvkZ4mS8-YTcqEhYogQqANwEviWzRmWUt_ODU3Yyllne7wAKlDTM_blkHiHGjn2mR7sI5jUgxveAisV8tmQ3BZa7u4-BzcQn1/s1802/IMG_8596.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1802" data-original-width="1139" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOuAU1XEVSiNrAuruRJk3Rczmpi4ARJLEsm_jPiUoJM3OKcl-p8q2z6N5I2mUzpLeNQRRIrFJT9aHPdvf76xE3Qgw9t7SNvkZ4mS8-YTcqEhYogQqANwEviWzRmWUt_ODU3Yyllne7wAKlDTM_blkHiHGjn2mR7sI5jUgxveAisV8tmQ3BZa7u4-BzcQn1/w253-h400/IMG_8596.jpeg" width="253" /></a></div><p style="text-align: left;">All I’m doing is reducing the cider, from 1 gallon, to 1 quart. This will be concentrated 4 times; as 4 quarts makes 1 gallon. For my recipes this works great. </p><p style="text-align: left;">If you want to make apple syrup; reduce it further. Do an 8 time reduction, to end up with 1 pint of apple syrup.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZ4L0990p7k7gpslwGnQjQFF2ddLP6RIL8Kxxw2OSIWx_cU28jQtZbWxy9ECf3-uaQ_Mk9dLZ-kQcqsBSMFtiLk3AVUn7yo1-dXbxq6Qq2Wmvj0-Psy9ipqR1Eq7ZNqirvQuqNcZnR_h3f-MkbKFYLlO3dnewLsppsv5lwjihhmwWXCptX9XLa5mpaCswd/s1855/IMG_8601.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1855" data-original-width="1327" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZ4L0990p7k7gpslwGnQjQFF2ddLP6RIL8Kxxw2OSIWx_cU28jQtZbWxy9ECf3-uaQ_Mk9dLZ-kQcqsBSMFtiLk3AVUn7yo1-dXbxq6Qq2Wmvj0-Psy9ipqR1Eq7ZNqirvQuqNcZnR_h3f-MkbKFYLlO3dnewLsppsv5lwjihhmwWXCptX9XLa5mpaCswd/w286-h400/IMG_8601.jpeg" width="286" /></a></div><p></p><p style="text-align: center;"><a href="https://www.youtube.com/watch?v=NJ0kBcec98M">A cooking demonstration is available, by clicking this link.</a></p><p style="text-align: center;"><br /></p><p style="text-align: center;"><br /></p>BOILED APPLE CIDER<div><br /></div><div>INGREDIENTS:</div><div>1 Gallon first pressed apple cider</div><div><br /></div><div>DIRECTIONS:</div><div>Pour one gallon apple cider, in a large Dutch Oven. Bring to a boil, reduce to medium high heat. Place lid, tilted, on Dutch Oven. Continue a moderate boil, until cider has evaporated, to the correct measurement. Use a wooden measuring stick, to check levels. Makes 1 quart boiled cider.</div><div><br /></div><div>MEASURING STICK:</div><div>Make a measuring stick, using a wooden skewer. Mark 1 inch increments, using a knife. Rub cinnamon into marks, so they are visible. Take note of the full cider line. That is your starting point. If you want to reduce by four; divide into fourths, using your measuring stick. </div><div><br /></div><div><span> <span> <span> </span></span></span>In my demonstration 1 gallon was measuring 4 inches (4 quarts is 1 gallon, so each 1” is a quart)</div><div><span> <span> <span> Simply boil down the apple cider to the 1” mark, on the measuring stick.</span></span></span></div><div><span><span><span><br /></span></span></span></div><div><span><span><span><span> <span> <span> If I wanted to make a syrup, I would reduce by 8. I would boil the apple cider </span></span></span></span></span></span>to 1/2”, using my </div><div><span><span> <span> <span> </span></span></span></span>measuring stick.</div><div><span><span><span><span><span><span><span> <span> <span> <span> </span></span></span></span><br /></span></span></span></span></span></span></div><div><span><span><span><br /></span></span></span></div><div> </div><div><p></p><p style="text-align: left;"><br /></p><p style="text-align: left;"><br /></p><p style="text-align: left;"><br /></p></div>The Righteous Kitchenhttp://www.blogger.com/profile/00799595147792948633noreply@blogger.com0tag:blogger.com,1999:blog-4258160853308864133.post-32920948566839289972023-08-21T10:56:00.000-07:002023-08-21T10:56:11.303-07:00Chocolate Buttercream Frosting<blockquote style="border: medium; margin: 0px 0px 0px 40px; padding: 0px;"><p style="text-align: center;"> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiizbpmK-XWoje5BCKxKCvspVeUG0coylXo6OOxKaKnxQchUGsF4obJ62Q1Hf6mQTTJOVJvGji1TqX4UiK4DkEenzdYMyUaIKrGO_u-vAKzAxX_OQcf_fM-90PyiDLPVl0fSGPn4uWjdamDuDE_cZhotciACjN0eTns1d99TLzPG3H8bLZ6ob8n9V2ky1Ou/s2000/10%20-%20light%20and%20fluffy%20yellow%20layer%20cake%20with%20chocolate%20buttercream%20frosting.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2000" data-original-width="1499" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiizbpmK-XWoje5BCKxKCvspVeUG0coylXo6OOxKaKnxQchUGsF4obJ62Q1Hf6mQTTJOVJvGji1TqX4UiK4DkEenzdYMyUaIKrGO_u-vAKzAxX_OQcf_fM-90PyiDLPVl0fSGPn4uWjdamDuDE_cZhotciACjN0eTns1d99TLzPG3H8bLZ6ob8n9V2ky1Ou/w300-h400/10%20-%20light%20and%20fluffy%20yellow%20layer%20cake%20with%20chocolate%20buttercream%20frosting.JPG" width="300" /></a></div><p></p></blockquote><p style="text-align: center;">This is my go to recipe, for Chocolate Buttercream Frosting. If you make one batch, at a time, it's dump and go. The trick to this recipe is to sift the dry ingredients, so the cocoa powder doesn't clump. Also, don't overmix, to avoid those dreaded air bubbles. If you end up with air bubbles, watch my demonstration video. I have a neat hack, to make those bubbles disappear.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIny9k0nSfbPx4BDNmvRKSZeHpQSiIMQ_19Fpfq707TZ7n4vsGmHGi0F7BqALrLmHNlGi8UyfOANDehS8KfDVGYnIw_8ErRuet1mT8sbw224n8pv-QMkntDb--CDYCTR3a7-tlz-hG0yIKbX-rrgL6aAo21jDeMWZ4yxPEUpH6T0vdoPo6asfzyNS2br0s/s3120/Hershey's%20Chocolate%20Cake%20with%20Rosette%20Piping%20c.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2046" data-original-width="3120" height="263" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIny9k0nSfbPx4BDNmvRKSZeHpQSiIMQ_19Fpfq707TZ7n4vsGmHGi0F7BqALrLmHNlGi8UyfOANDehS8KfDVGYnIw_8ErRuet1mT8sbw224n8pv-QMkntDb--CDYCTR3a7-tlz-hG0yIKbX-rrgL6aAo21jDeMWZ4yxPEUpH6T0vdoPo6asfzyNS2br0s/w400-h263/Hershey's%20Chocolate%20Cake%20with%20Rosette%20Piping%20c.JPG" width="400" /></a></div><p style="text-align: center;">I make 1 batch of frosting, per each cake layer, to allow for decorating.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMkRdWIKnrrjf9kHsfDvHmP8hwdph4o05_--ysEjXrDonHdI-yGN3d247iViAMImlXHFA_GCMcouQJaHkviSsQ4l2KStMuO3ZVJdAWOxC83jvlsdI5P9ad3TwBEkniB-2OkE8YsOCjDXCQ8qEVdt13p-gf7gHjt790XU14RcRLU4cgSY9tvngAl_TbDHAB/s2597/Screenshot%202023-08-21%20at%209.15.33%20AM.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2135" data-original-width="2597" height="329" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMkRdWIKnrrjf9kHsfDvHmP8hwdph4o05_--ysEjXrDonHdI-yGN3d247iViAMImlXHFA_GCMcouQJaHkviSsQ4l2KStMuO3ZVJdAWOxC83jvlsdI5P9ad3TwBEkniB-2OkE8YsOCjDXCQ8qEVdt13p-gf7gHjt790XU14RcRLU4cgSY9tvngAl_TbDHAB/w400-h329/Screenshot%202023-08-21%20at%209.15.33%20AM.png" width="400" /></a></div><div style="text-align: center;"><a href="https://www.youtube.com/watch?v=-sHGPQSKFhs">A baking tutorial is available, by clicking this link.</a></div><p style="text-align: center;"><br /></p>CHOCOLATE BUTTERCREAM FROSTING<br /><br />INGREDIENTS:<br />6 Tablespoons butter, softened<br />3/4 Cup cocoa powder<br />2 2/3 Cups powdered sugar<br />Dash salt<br />1 Teaspoon vanilla<br />Up to 5 Tablespoons whole milk<br /><br />DIRECTIONS:<div>Place softened butter in a mixing bowl. Sift cocoa powder, powdered sugar, and salt over mixing bowl. Using the wire whip attachment, mix on low. Add vanilla. If using a KitchenAid mixer, increase the mixing speed to 3. Add milk a tablespoon at a time, until a smooth, spreadable consistency. Don't overmix, as this will cause air bubbles to form, in the frosting. Make 1 batch of frosting per each (8" or 9") cake layer. Store in an airtight container, until ready to use. <p style="text-align: left;"><br /></p></div>The Righteous Kitchenhttp://www.blogger.com/profile/00799595147792948633noreply@blogger.com0tag:blogger.com,1999:blog-4258160853308864133.post-84480100688934991422023-08-08T10:28:00.003-07:002023-08-08T11:08:14.925-07:00Coconut Pecan Frosting & Filling<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeYpimnHhX_YgYWJel6geEgp2ysCK61u6ZYnxI-cZk0swtJU-21enO1ov-v22sv2JYnFHHU7G5J1iA39qyueDjrhSIBeKrjpfxfbzXb-Kl4reK7xmxjrtE2H90OE6IOQEzMkXSD2-dO_bKvhC92b0dS0IxNfG4aq5K4-ehYS96TkAz_-aCF0VS-VDe4erm/s4032/coconut%20pecan%20frosting.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeYpimnHhX_YgYWJel6geEgp2ysCK61u6ZYnxI-cZk0swtJU-21enO1ov-v22sv2JYnFHHU7G5J1iA39qyueDjrhSIBeKrjpfxfbzXb-Kl4reK7xmxjrtE2H90OE6IOQEzMkXSD2-dO_bKvhC92b0dS0IxNfG4aq5K4-ehYS96TkAz_-aCF0VS-VDe4erm/w300-h400/coconut%20pecan%20frosting.jpg" width="300" /></a></div><br /> Coconut Pecan Frosting & Filling is the frosting that goes with the classic, German's Chocolate Cake. That cake is a favorite of my father, and my husband. A layered, sweet chocolate cake, with a luscious coconut and pecan frosting. I go one step further, and add chocolate buttercream, just to dress it up. With all that sweetness going on, the coconut pecan frosting breaks the sweet factor. Give this recipe a try.<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGG60u2Azv29QWZhWhWp9M72iI_BgQjhtwuqy9kvFhQEMG5b7GNopVE13KH8hFCzXG6cCCG5LZp6kRR_ezvJ3P9knmCUx6tzrj-7gjwmX-Dxx0gDk4R4x6meJJwKeJgaAmyl1a46E-RWFHDJS83LOZzvCJYwQf1mUTEDJIh1_uuA-5oZAPjkbF3aAFyYpP/s4032/german%20chocolate%20cake%20with%20candles.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGG60u2Azv29QWZhWhWp9M72iI_BgQjhtwuqy9kvFhQEMG5b7GNopVE13KH8hFCzXG6cCCG5LZp6kRR_ezvJ3P9knmCUx6tzrj-7gjwmX-Dxx0gDk4R4x6meJJwKeJgaAmyl1a46E-RWFHDJS83LOZzvCJYwQf1mUTEDJIh1_uuA-5oZAPjkbF3aAFyYpP/w300-h400/german%20chocolate%20cake%20with%20candles.jpg" width="300" /></a></div><p style="text-align: center;">It's guaranteed to be a star, at your next birthday party. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjG3Erphvm0yYV69E9QToPFgZzkHQduxrMJ8Keybp42NewP_dS8zbENUFP1Kn1RE70rL485HS5LH7x4x183_Y_gDvV7EqnBobetvqkHIJssk6NwEkye43SzA6sJ_qXVJIqBrpZBcLpa_v5gXEUSgsGOmX0HDLJjnOvmDcmODFsIqhQdgf1CDsPU1Tay53MZ/s2619/Screenshot%202023-08-08%20at%2010.07.19%20AM.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2263" data-original-width="2619" height="346" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjG3Erphvm0yYV69E9QToPFgZzkHQduxrMJ8Keybp42NewP_dS8zbENUFP1Kn1RE70rL485HS5LH7x4x183_Y_gDvV7EqnBobetvqkHIJssk6NwEkye43SzA6sJ_qXVJIqBrpZBcLpa_v5gXEUSgsGOmX0HDLJjnOvmDcmODFsIqhQdgf1CDsPU1Tay53MZ/w400-h346/Screenshot%202023-08-08%20at%2010.07.19%20AM.png" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://www.youtube.com/watch?v=EMePL2WXNZc">A demonstration video is available, by clicking this link.</a> </div><div class="separator" style="clear: both; text-align: center;">In this video, I give all my tips, to make a successful Coconut Pecan Frosting & Filling.<br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">COCONUT PECAN FROSTING & FILLING</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">INGREDIENTS:</div><div class="separator" style="clear: both; text-align: left;">1 1/2 Cups sugar</div><div class="separator" style="clear: both; text-align: left;">4 Egg yolks</div><div class="separator" style="clear: both; text-align: left;">1 (12 ounce) Can evaporated milk</div><div class="separator" style="clear: both; text-align: left;">1 1/2 Teaspoons vanilla</div><div class="separator" style="clear: both; text-align: left;">3/4 Cup butter</div><div class="separator" style="clear: both; text-align: left;">1 (7 ounce) Package flaked coconut</div><div class="separator" style="clear: both; text-align: left;">1 1/2 Cups pecans, chopped</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">DIRECTIONS:</div>In a large saucepan, with the heat off; whisk sugar, egg yolks, evaporated milk, vanilla, and butter. Turn heat to medium high. Continue whisking for up to 12 minutes. The milk mixture will thicken and become golden brown, or a honey color. It is important to turn heat down, once it starts to boil, and let it become a rolling simmer, so you do not scold the mixture. Once the mixture thickens, turn off the heat. Stir pecans and coconut into frosting. Depending on how thick the milk mixture has become, it may not be necessary to add all the pecans or coconut. You want a smooth, spreadable frosting. Store in an airtight container, until ready to frost. Makes 4 1/4 cups frosting or filling. Enough to frost top and sides of 3 (8 or 9 inch) cake layers. Tops of 2 (9 x 13 inch) cakes. 36 cupcakes.<div><br /></div><div><br /><div><br /><p style="text-align: center;"><br /></p><p style="text-align: center;"><br /></p><p style="text-align: center;"><br /></p></div></div>The Righteous Kitchenhttp://www.blogger.com/profile/00799595147792948633noreply@blogger.com0tag:blogger.com,1999:blog-4258160853308864133.post-57831034899141351272023-08-07T13:14:00.003-07:002023-08-08T22:49:53.016-07:00Cherry Caramel Crumble Cheesecake <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhApedbn87yatoHodUSsN0eLdPhXXPoFqn7B2lea9tbOkD88VRfuZDXVK9k3VwzzipH5A-D0xxbiNmiccC0kM2exb5u0NXydFSGvf6550ivizaBbZ3IYQNbtXMdyWarglP2uh9Xltl0_wuy1d806HymD3ASGqOI9KBVesjZNLJ_wzrAj1q7JIb6qonvD4xG/s4032/Whole%20Cherry%20Crumble%20Cheesecake%20on%20Stand.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhApedbn87yatoHodUSsN0eLdPhXXPoFqn7B2lea9tbOkD88VRfuZDXVK9k3VwzzipH5A-D0xxbiNmiccC0kM2exb5u0NXydFSGvf6550ivizaBbZ3IYQNbtXMdyWarglP2uh9Xltl0_wuy1d806HymD3ASGqOI9KBVesjZNLJ_wzrAj1q7JIb6qonvD4xG/w400-h300/Whole%20Cherry%20Crumble%20Cheesecake%20on%20Stand.jpg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><span style="text-align: left;">This is my newest cheesecake creation, for my son. I still use Fresno Jason’s Cheesecake Filling, as the base. That recipe is serving me well. This recipe is similar to the Caramel Apple Crumble Cheesecake. I had to make minor modifications. I like that I didn’t have to make the cherry pie filling. </span></div><div class="separator" style="clear: both; text-align: center;"><span style="text-align: left;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh34hrdQnmAP3oa5s3YA--RJu-rpZ47R_kep6328PAu75_UHk8cZa8nKKJe4eWHIHeoMTbQg1kYnnjNfkQcXRXA8upuzUNrO9ZCtoYGCHstB6puxRLOYlfa-3bn1uz0plgmc8G6a4SNRIx4ckuLS6NIbuoU4rKueMvZoVlWikKxio4Y_cOkG-BsgOS4mxJ3/s4032/cherry%20crumble%20cheesecake%20slice%20and%20cake%20background.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh34hrdQnmAP3oa5s3YA--RJu-rpZ47R_kep6328PAu75_UHk8cZa8nKKJe4eWHIHeoMTbQg1kYnnjNfkQcXRXA8upuzUNrO9ZCtoYGCHstB6puxRLOYlfa-3bn1uz0plgmc8G6a4SNRIx4ckuLS6NIbuoU4rKueMvZoVlWikKxio4Y_cOkG-BsgOS4mxJ3/w300-h400/cherry%20crumble%20cheesecake%20slice%20and%20cake%20background.jpg" width="300" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">This cheesecake is absolutely stunning! A real showstopper. </div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9QGZ5MjzLRseugLYHFj0xawi896Ne4VA8c01iP13TFt3zA7D8EZKMYYhpWg3tJmL0pkwFR9Y8vcT4dQaUTc1hVrNkteFSTCn7Ew8DwQLsO9Lk_WcJljnMOx_Z_-iLeiNF04ftfkSpTnVNdm8KojfAe7NqhpzyvzNeHKwzv6LNxSpB5leSo1KPDewh0AiE/s3803/cherry%20caramel%20crumble%20cheesecake%20closeup.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2958" data-original-width="3803" height="311" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9QGZ5MjzLRseugLYHFj0xawi896Ne4VA8c01iP13TFt3zA7D8EZKMYYhpWg3tJmL0pkwFR9Y8vcT4dQaUTc1hVrNkteFSTCn7Ew8DwQLsO9Lk_WcJljnMOx_Z_-iLeiNF04ftfkSpTnVNdm8KojfAe7NqhpzyvzNeHKwzv6LNxSpB5leSo1KPDewh0AiE/w400-h311/cherry%20caramel%20crumble%20cheesecake%20closeup.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">Perfect for birthdays, the most special occasion.</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigUWRLIEtoV1r-_HYSJ74_RROtcUmJRKFuCN09OaPItdF29oynIK2ds65dvRGoEpLb06szBrhHFNg-NWxlirOD-qo9g04AfNAwLU3aCRxL0n21xF3AC4IfhnSnLmF5g1LmesrHiLJxrUFYnUM7SfaJ45RMqi7IM_l_a4eVi4-MxqHuQq3zbrhguuyw3GMc/s1774/IMG_8267.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1774" data-original-width="1026" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigUWRLIEtoV1r-_HYSJ74_RROtcUmJRKFuCN09OaPItdF29oynIK2ds65dvRGoEpLb06szBrhHFNg-NWxlirOD-qo9g04AfNAwLU3aCRxL0n21xF3AC4IfhnSnLmF5g1LmesrHiLJxrUFYnUM7SfaJ45RMqi7IM_l_a4eVi4-MxqHuQq3zbrhguuyw3GMc/w231-h400/IMG_8267.jpg" width="231" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://www.youtube.com/shorts/qMaNNTJLq_w">A short overview to the cherry crumble cheesecake is available, by clicking this link.</a><br /></div><div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">I didn't make a full demonstration video, for this cheesecake, as it is similar to the Caramel Apple Crumble Cheesecake I have posted on youtube.</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><p><span style="font-family: Calibri; font-size: 14pt;">CHERRY CARAMEL CRUMBLE CHEESECAKE </span></p><p style="-webkit-text-size-adjust: auto; font-family: Calibri; font-size: 11pt; margin: 0in; text-size-adjust: auto;">CRUST:</p><p style="-webkit-text-size-adjust: auto; font-family: Calibri; font-size: 11pt; margin: 0in; text-size-adjust: auto;">2 Sleeves cinnamon graham crackers, crushed</p><p style="-webkit-text-size-adjust: auto; font-family: Calibri; font-size: 11pt; margin: 0in; text-size-adjust: auto;">¾ Cup sugar</p><p style="-webkit-text-size-adjust: auto; font-family: Calibri; font-size: 11pt; margin: 0in; text-size-adjust: auto;">½ Cup butter, melted</p><p style="-webkit-text-size-adjust: auto; font-family: Calibri; font-size: 11pt; margin: 0in; text-size-adjust: auto;"> </p><p style="-webkit-text-size-adjust: auto; font-family: Calibri; font-size: 11pt; margin: 0in; text-size-adjust: auto;">CHEESECAKE FILLING:</p><p style="-webkit-text-size-adjust: auto; font-family: Calibri; font-size: 11pt; margin: 0in; text-size-adjust: auto;">1/3 Cup flour</p><p style="-webkit-text-size-adjust: auto; font-family: Calibri; font-size: 11pt; margin: 0in; text-size-adjust: auto;">1 ½ Cups sugar</p><p style="-webkit-text-size-adjust: auto; font-family: Calibri; font-size: 11pt; margin: 0in; text-size-adjust: auto;">5 (8 ounce) Packages Philadelphia cream cheese, room temperature</p><p style="-webkit-text-size-adjust: auto; font-family: Calibri; font-size: 11pt; margin: 0in; text-size-adjust: auto;">¾ Cup sour cream, room temperature</p><p style="-webkit-text-size-adjust: auto; font-family: Calibri; font-size: 11pt; margin: 0in; text-size-adjust: auto;">3 Whole eggs + 2 egg yolks, scrambled, room temperature</p><p style="-webkit-text-size-adjust: auto; font-family: Calibri; font-size: 11pt; margin: 0in; text-size-adjust: auto;">1 Teaspoon vanilla </p><p style="-webkit-text-size-adjust: auto; font-family: Calibri; font-size: 11pt; margin: 0in; text-size-adjust: auto;"> </p><p style="-webkit-text-size-adjust: auto; font-family: Calibri; font-size: 11pt; margin: 0in; text-size-adjust: auto;">CHERRY TOPPING:</p><p style="-webkit-text-size-adjust: auto; font-family: Calibri; font-size: 11pt; margin: 0in; text-size-adjust: auto;">3 (21 ounce) Cans cherry pie filling, gelatin strained</p><p style="-webkit-text-size-adjust: auto; font-family: Calibri; font-size: 11pt; margin: 0in; text-size-adjust: auto;"> </p><p style="-webkit-text-size-adjust: auto; font-family: Calibri; font-size: 11pt; margin: 0in; text-size-adjust: auto;">CRUMBLE TOPPING:</p><p style="-webkit-text-size-adjust: auto; font-family: Calibri; font-size: 11pt; margin: 0in; text-size-adjust: auto;">3 3/4Cups flour</p><p style="-webkit-text-size-adjust: auto; font-family: Calibri; font-size: 11pt; margin: 0in; text-size-adjust: auto;">9 Tablespoons sugar</p><p style="-webkit-text-size-adjust: auto; font-family: Calibri; font-size: 11pt; margin: 0in; text-size-adjust: auto;">9 Tablespoons brown sugar</p><p style="-webkit-text-size-adjust: auto; font-family: Calibri; font-size: 11pt; margin: 0in; text-size-adjust: auto;">1/2 Cup butter, softened</p><p style="-webkit-text-size-adjust: auto; font-family: Calibri; font-size: 11pt; margin: 0in; text-size-adjust: auto;">1 Teaspoon vanilla </p><p style="-webkit-text-size-adjust: auto; font-family: Calibri; font-size: 11pt; margin: 0in; text-size-adjust: auto;"> </p><p style="-webkit-text-size-adjust: auto; font-family: Calibri; font-size: 11pt; margin: 0in; text-size-adjust: auto;">CARAMEL DRIZZLE:</p><p style="-webkit-text-size-adjust: auto; font-family: Calibri; font-size: 11pt; margin: 0in; text-size-adjust: auto;">(See Recipe: MICHELLE'S SALTED CARAMEL)</p><p style="-webkit-text-size-adjust: auto; font-family: Calibri; font-size: 11pt; margin: 0in; text-size-adjust: auto;"> </p><p style="-webkit-text-size-adjust: auto; font-family: Calibri; font-size: 11pt; margin: 0in; text-size-adjust: auto;">DIRECTIONS:</p><p style="-webkit-text-size-adjust: auto; font-family: Calibri; font-size: 11pt; margin: 0in; text-size-adjust: auto;"> </p><p style="-webkit-text-size-adjust: auto; font-family: Calibri; font-size: 11pt; margin: 0in; text-size-adjust: auto;">* Before you begin this recipe. Make sure the cream cheese, sour cream, and eggs are at room temperature. </p><p style="-webkit-text-size-adjust: auto; font-family: Calibri; font-size: 11pt; margin: 0in; text-size-adjust: auto;"> </p><p style="-webkit-text-size-adjust: auto; font-family: Calibri; font-size: 11pt; margin: 0in; text-size-adjust: auto;">TO MAKE CRUST: Combine graham crackers and sugar, in a food processor. Blend until crackers are a fine crumb. Add melted butter; mixing well. Press graham cracker mixture into a springform pan, covering the bottom, and up the sides; as desired. Place springform pan on a baking tray, to catch any potential leaks. Bake at 350 for 7 minutes. Remove from oven. Cool completely. Lower oven temperature to 275. </p><p style="-webkit-text-size-adjust: auto; font-family: Calibri; font-size: 11pt; margin: 0in; text-size-adjust: auto;"> </p><p style="-webkit-text-size-adjust: auto; font-family: Calibri; font-size: 11pt; margin: 0in; text-size-adjust: auto;">TO PREPARE CHEESECAKE FILLING: Sift flour and sugar, in a small bowl. Set aside. In a large mixer, blend cream cheese and sour cream, until smooth. Beat in flour mixture. Stir in eggs and vanilla. Pour mixture into cooled crust. Run a butter knife through batter, to release air bubbles. Level batter with an offset spatula. Bake at 275, for 2 hours; until the middle of the cheesecake is firm. Cool cake to room temperature. Chill completely, in refrigerator. </p><p style="-webkit-text-size-adjust: auto; font-family: Calibri; font-size: 11pt; margin: 0in; text-size-adjust: auto;"> </p><p style="-webkit-text-size-adjust: auto; font-family: Calibri; font-size: 11pt; margin: 0in; text-size-adjust: auto;">TO PREPARE CHERRY FILLING: Place a mesh strainer over a large bowl. Empty 1 can of pie filling into strainer, at a time. Tap the strainer, on the lip of the bowl, to strain cherries from the gelatin sauce. Place cherries into a clean bowl. Set aside. We are not using the gelatin, in this recipe. </p><p style="-webkit-text-size-adjust: auto; font-family: Calibri; font-size: 11pt; margin: 0in; text-size-adjust: auto;"> </p><p style="-webkit-text-size-adjust: auto; font-family: Calibri; font-size: 11pt; margin: 0in; text-size-adjust: auto;">TO MAKE CRUMBLE: Combine flour and sugars, in a large mixing bowl. Using a mixer, or your hands, press butter into flour mixture, until the mixture looks clumpy. Bake in a half sheet pan, or 2 (9 X 13”) baking trays, at 350 for approximately 45 minutes. Using a spatula, turn crumbles over every 10 minutes. The crumbles will spread out, the first flip. They crumble, and tighten as they bake. Crumbles are done when they just start to turn golden brown around the edges, and firm up. Let a large crumble cool slightly, to taste test, it should be crunchy. They get more crunchy as they cool, so don’t over-bake the crumbles.</p><p style="-webkit-text-size-adjust: auto; font-family: Calibri; font-size: 11pt; margin: 0in; text-size-adjust: auto;"> </p><p style="-webkit-text-size-adjust: auto; font-family: Calibri; font-size: 11pt; margin: 0in; text-size-adjust: auto;">TO PREPARE PARCHMENT BAND: Wrap the sides, of cheesecake, with a wide band of parchment. This will help keep the toppings from spilling over. Tear off a large piece of parchment, to fit around the springform pan, plus 6” extra. Lay parchment, horizontally, and fold into thirds; like a letter going into a wide envelope. Press flat. This is the band. Release cheesecake from pan, by running a thin blade knife between pan, and graham cracker crust. Release lock, on springform pan. Wash and dry springform pan. Place cheesecake, still on base, on a flat surface. Place ring around cheesecake. Carefully fit parchment band between cheesecake, and the ring. Make sure the wrap is smooth. Lock ring around cheesecake. </p><p style="-webkit-text-size-adjust: auto; font-family: Calibri; font-size: 11pt; margin: 0in; text-size-adjust: auto;"> </p><p style="-webkit-text-size-adjust: auto; font-family: Calibri; font-size: 11pt; margin: 0in; text-size-adjust: auto;">TO ASSEMBLE: Warm caramel, slightly. Spoon a little caramel around the top edges of cheesecake, and place larger pieces of crumble, to make a dam. This will help to keep the cherries in position. Spoon cherry pie filling, into the dam, over cheesecake. Top with crumbles. Drizzle over cheesecake. Refrigerate to allow the caramel to firm, and hold the crumbles.</p></div>The Righteous Kitchenhttp://www.blogger.com/profile/00799595147792948633noreply@blogger.com0tag:blogger.com,1999:blog-4258160853308864133.post-42810931758446049832023-06-29T10:34:00.002-07:002023-06-30T09:12:44.456-07:00BBQ Chicken & Coleslaw Quesadilla<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQgQhSw6aDcgCDWg_jx_YyQlYgc_izAsH8uNErccnD_IVYojAwvTCffmWea3DxCs9XyxdmIsilEbgCD--EMwjLNI8QtC9JtKyVwy18FKRNfQXHwNDYNR3RzFOoU9MBXtVhjWKjUA22ywp69AOnC7gn4MlMZheXAD9ORids6eviG-32Wfah8CyNXGLrvxvN/s4032/IMG_3728.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQgQhSw6aDcgCDWg_jx_YyQlYgc_izAsH8uNErccnD_IVYojAwvTCffmWea3DxCs9XyxdmIsilEbgCD--EMwjLNI8QtC9JtKyVwy18FKRNfQXHwNDYNR3RzFOoU9MBXtVhjWKjUA22ywp69AOnC7gn4MlMZheXAD9ORids6eviG-32Wfah8CyNXGLrvxvN/w400-h300/IMG_3728.jpeg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><br />Summer is here, and things are about to heat up! If you want a hot meal, but don't want to spend a lot of time, in the kitchen, Quesadillas are a great option. <p></p><p>This BBQ Chicken & Coleslaw Quesadilla can be a shortcut dinner, as it relies on convenience items: rotisserie chicken, bottled bbq sauce, coleslaw mix, packaged tortillas, and sliced cheese. Now, with any recipe, you can make it your own. If your preference is to make everything from scratch, go ahead! </p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKxOdDS_G2vdkUlNooqG9fU7PGsUtZCMgJ3skndltTSq9CuL7rmbZ2tpo2XnCdpRthjPgs0xyUubmV_IOxlUpb_vD3_ElHSVABzr88fpU5gq9pycsies85WMMbGZ5gn1loksnroNvIpfUhCP4Sl63w0bnXnklxmKvu2jVrpJjU4rlN_hwa6qSgkVx83nvH/s2575/IMG_7652.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2575" data-original-width="1371" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKxOdDS_G2vdkUlNooqG9fU7PGsUtZCMgJ3skndltTSq9CuL7rmbZ2tpo2XnCdpRthjPgs0xyUubmV_IOxlUpb_vD3_ElHSVABzr88fpU5gq9pycsies85WMMbGZ5gn1loksnroNvIpfUhCP4Sl63w0bnXnklxmKvu2jVrpJjU4rlN_hwa6qSgkVx83nvH/w213-h400/IMG_7652.jpeg" width="213" /></a></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><a href="https://www.youtube.com/watch?v=EhZaSF0zJ8Q">A YouTube video demonstration is available, by clicking this link.</a></div><p style="text-align: center;"><br /></p><p style="font-family: Calibri; font-size: 11pt; margin: 0in;">BBQ CHICKEN AND COLESLAW QUESADILLA</p><p style="font-family: Calibri; font-size: 11pt; margin: 0in;"> </p><p style="font-family: Calibri; font-size: 11pt; margin: 0in;">INGREDIENTS:</p><p style="font-family: Calibri; font-size: 11pt; margin: 0in;">1 Tablespoon cooking oil</p><p style="font-family: Calibri; font-size: 11pt; margin: 0in;">1/2 Cup rotisserie chicken, deskinned, deboned, cubed</p><p style="font-family: Calibri; font-size: 11pt; margin: 0in;">2 Tablespoons bbq sauce</p><p style="font-family: Calibri; font-size: 11pt; margin: 0in;">1/8 Teaspoon Righteous Seasoning</p><p style="font-family: Calibri; font-size: 11pt; margin: 0in;">1 Teaspoon butter</p><p style="font-family: Calibri; font-size: 11pt; margin: 0in;">1 (8 inch) Flour tortilla </p><p style="font-family: Calibri; font-size: 11pt; margin: 0in;">2 Slices sharp cheddar cheese, chopped</p><p style="font-family: Calibri; font-size: 11pt; margin: 0in;">1/2 Cup coleslaw, prepared</p><p style="font-family: Calibri; font-size: 11pt; margin: 0in;">6 Dill pickle slices</p><p style="font-family: Calibri; font-size: 11pt; margin: 0in;"> </p><p style="font-family: Calibri; font-size: 11pt; margin: 0in;">DIRECTIONS:</p><p style="font-family: Calibri; font-size: 11pt; margin: 0in;">Heat a griddle to 350. Heat oil, on one side of griddle. Add chicken and bbq sauce, over oil. Cook until bbq sauce has caramelized. While chicken cooks; melt butter, on the other side of the griddle. Coat, both sides, of tortilla, in melted butter. Place cheddar cheese, evenly, over tortilla; to melt. Spoon bbq chicken over half of the tortilla; then top with coleslaw, and pickles. Fold tortilla, over coleslaw, to form a quesadilla.</p>The Righteous Kitchenhttp://www.blogger.com/profile/00799595147792948633noreply@blogger.com0tag:blogger.com,1999:blog-4258160853308864133.post-20457811665159837252023-05-15T01:02:00.004-07:002023-05-15T12:57:33.469-07:00Sombrero Sundae<p></p><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcrAyo53FM1UDcd2GW0FC_fszu6hh_wPp9S-TuuQ73OHA8eMU7YYfwMeq8y3CcchD6r1MZvQ-nhMLECvu4vVsxekSs1_K2UKbQgqI2rfClGWaO8_xaSyb4LV-v_QKjsgxh63Xojz1vOvkupS3efLukJfnuXUmRgbHtfR-5XBpcWhfh0d_am-1mCxC4dA/s4032/IMG_3104.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcrAyo53FM1UDcd2GW0FC_fszu6hh_wPp9S-TuuQ73OHA8eMU7YYfwMeq8y3CcchD6r1MZvQ-nhMLECvu4vVsxekSs1_K2UKbQgqI2rfClGWaO8_xaSyb4LV-v_QKjsgxh63Xojz1vOvkupS3efLukJfnuXUmRgbHtfR-5XBpcWhfh0d_am-1mCxC4dA/w300-h400/IMG_3104.jpeg" width="300" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div>I am excited to present this adorable Sombrero Sundae. I searched the web and there was nothing like this. You saw it here, first!</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-UZ78oEAtEEs-s1uou8eAFy-nBHYhnlPIvWLPeOIjKuYbf_HOjkf8DGk9UvlBMJU8hhNJwNPE_DxAi3s7zHfMxfsTbKdMsr64m_eTz0_eAf6PWzt3BEe3qRDrEFqXzY72CjFk3gcIB_lG8RpKcox5LCxWbZAlLcOzEp-JkHx2-8H6hFztk4PrGtJ2eA/s3953/IMG_3075.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3953" data-original-width="2757" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-UZ78oEAtEEs-s1uou8eAFy-nBHYhnlPIvWLPeOIjKuYbf_HOjkf8DGk9UvlBMJU8hhNJwNPE_DxAi3s7zHfMxfsTbKdMsr64m_eTz0_eAf6PWzt3BEe3qRDrEFqXzY72CjFk3gcIB_lG8RpKcox5LCxWbZAlLcOzEp-JkHx2-8H6hFztk4PrGtJ2eA/w279-h400/IMG_3075.jpeg" width="279" /></a></div><p style="text-align: left;">The sombrero comes in two pieces. The top is held to the brim, with chocolate. A perfect place to hold a gift, or something special, like an engagement ring!</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPU-8EcncW2z3WY-fcaHY1Wh1TgY2szMOpdtB7AuQTJlrKGqaj2UrR5LcYcZXR1HYQsP_TCIu07pjswKajJARY8MwTNZv8OJNPQvf8C-6GbECc2M8Fe3XDG6DtH_tqUILj2wyyeroDDE1VYL0fEZ-r0lwD6Cek9aJbMLb7ErvxW-1jVe_5n9xF_d4-1Q/s4032/IMG_3046.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPU-8EcncW2z3WY-fcaHY1Wh1TgY2szMOpdtB7AuQTJlrKGqaj2UrR5LcYcZXR1HYQsP_TCIu07pjswKajJARY8MwTNZv8OJNPQvf8C-6GbECc2M8Fe3XDG6DtH_tqUILj2wyyeroDDE1VYL0fEZ-r0lwD6Cek9aJbMLb7ErvxW-1jVe_5n9xF_d4-1Q/w300-h400/IMG_3046.jpeg" width="300" /></a></div><p style="text-align: left;">Or you can make the sundae, in the hat. I like this idea, as a shared dessert. I could see this served, at a restaurant. This is fun. It’s festive. I can’t wait to see my creation all over the internet. Tag me, in your photos! </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjt2rcFirqI1wUQc2YpcNWTS1PaE_Pmd48cKO5R356V692DdQR-2DCmtDD30om24kCQJ9954jCvHyBkXvh-ql9kaLt94ocrBsEYzqUMbiBRQdsVzbD-bj1qHz52o6yZGQDTlChsOMCPewzZYTRa2Y2lhfDQ3963tHerTS0avMsRkb1LEx7EJ4kOpbNOIA/s1908/IMG_6752.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1908" data-original-width="1818" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjt2rcFirqI1wUQc2YpcNWTS1PaE_Pmd48cKO5R356V692DdQR-2DCmtDD30om24kCQJ9954jCvHyBkXvh-ql9kaLt94ocrBsEYzqUMbiBRQdsVzbD-bj1qHz52o6yZGQDTlChsOMCPewzZYTRa2Y2lhfDQ3963tHerTS0avMsRkb1LEx7EJ4kOpbNOIA/w381-h400/IMG_6752.jpeg" width="381" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://www.youtube.com/watch?v=8NMxogs6cPU">A YouTube tutorial is available, by clicking this link.</a></div><p style="text-align: center;"><br /></p><p style="-webkit-text-size-adjust: auto; font-family: Calibri; font-size: 11pt; margin: 0in;">SOMBRERO SUNDAE</p><p style="-webkit-text-size-adjust: auto; font-family: Calibri; font-size: 11pt; margin: 0in;"><br /></p><p style="-webkit-text-size-adjust: auto; font-family: Calibri; font-size: 11pt; margin: 0in;">INGREDIENTS:</p><p style="-webkit-text-size-adjust: auto; font-family: Calibri; font-size: 11pt; margin: 0in;">1 Cup sugar</p><p style="-webkit-text-size-adjust: auto; font-family: Calibri; font-size: 11pt; margin: 0in;">1 Tablespoon cinnamon</p><p style="-webkit-text-size-adjust: auto; font-family: Calibri; font-size: 11pt; margin: 0in;">Vegetable oil, for deep frying</p><p style="-webkit-text-size-adjust: auto; font-family: Calibri; font-size: 11pt; margin: 0in;">8" Flour tortillas</p><p style="-webkit-text-size-adjust: auto; font-family: Calibri; font-size: 11pt; margin: 0in;">Ice Cream</p><p style="-webkit-text-size-adjust: auto; font-family: Calibri; font-size: 11pt; margin: 0in;">Ice Cream Sauces</p><p style="-webkit-text-size-adjust: auto; font-family: Calibri; font-size: 11pt; margin: 0in;">Chocolate, for dipping</p><p style="-webkit-text-size-adjust: auto; font-family: Calibri; font-size: 11pt; margin: 0in;">Sprinkles </p><p style="-webkit-text-size-adjust: auto; font-family: Calibri; font-size: 11pt; margin: 0in;">Whipped Cream</p><p style="-webkit-text-size-adjust: auto; font-family: Calibri; font-size: 11pt; margin: 0in;">Long stemmed maraschino cherries</p><p style="-webkit-text-size-adjust: auto; font-family: Calibri; font-size: 11pt; margin: 0in;"> </p><p style="-webkit-text-size-adjust: auto; font-family: Calibri; font-size: 11pt; margin: 0in;">DIRECTIONS:</p><p style="-webkit-text-size-adjust: auto; font-family: Calibri; font-size: 11pt; margin: 0in;">Place a baking tray, lined with a cooling rack, next to frying area. In a 9" cake pan, stir sugar and cinnamon to combine. Set near cooling rack. In a large skillet, pour oil to 1/2 way up the pan. Heat to 350, over medium high. For the brim, of the sombrero: fry one tortilla, flat (like a tostada). Fry to golden brown. Drain grease, and place on a cookie sheet. Let cool slightly. Coat flat tortilla with cinnamon sugar mixture. Set aside. To make the top portion of sombrero: Place a small condiment cup, in center of tortilla. This is a cutting guide. You will be careful not to cut into the center of the tortilla. Make a slice at 12, 3, 6, and 9 o'clock. To form the top of the hat. Bring section 1 up. Behind section 1, bring section 2. the corners will overlap. Pin the overlapped sections with a metal skewer. Bring section 3 up, and secure section 2, to the inside of section 3. Continue with section 4 coming up, and into section 1. You should have a nice flow, of each section going inward, to the bowl. Place the metal condiment cup into the center of the tortilla bowl. Set tortilla bowl, with cup insert, into the hot oil. The top of the tortilla bowl will sit flat, into the oil. Fry to golden brown. Lay bowl on one side, and fry to golden brown. Rotate, to brown each side, until the entire bowl is browned. Using the metal fruit skewers allows them to move, as you fry the side of the bowl. Once each side is browned, you may remove the skewers. Remove condiment cup, from tortilla bowl, once it has browned. Drain bowl. Let cool on the cooling rack a minute. Coat in cinnamon sugar mixture. Decorate sombrero, as desired. Make sundae, and top with sombrero, as a garnish. Or, make sundae, and put ice cream into the top of the hat. Invert the hat, onto the brim, to make a sombrero. Decorate, as desired.</p><p></p><p style="text-align: center;"><br /></p><div class="separator" style="clear: both; text-align: center;"><br /> </div><br /> <p></p>The Righteous Kitchenhttp://www.blogger.com/profile/00799595147792948633noreply@blogger.com0tag:blogger.com,1999:blog-4258160853308864133.post-14222867860961266692023-05-10T22:53:00.002-07:002023-05-28T10:17:24.276-07:00Cinnamon Spice<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZNR7TUfKPhnBkCxMOfFoRhPlPw6nxL2L7MJJRu7DwcoEAsxUinWTwS1bVXBL8Lw6Bp5pyRShDkxv8TpU-imEBFCZ_jGNX81YpvQF7NOmWxIrVFdPIcIc3v3TduBVW-qK814U6a5r2jN81GWqyeySqf6PWWpyICH7TUsiGRTNqt1QREZvtHYXA5MLr-Q/s1767/Screenshot%202023-05-10%20at%2010.44.32%20PM.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1767" data-original-width="1019" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZNR7TUfKPhnBkCxMOfFoRhPlPw6nxL2L7MJJRu7DwcoEAsxUinWTwS1bVXBL8Lw6Bp5pyRShDkxv8TpU-imEBFCZ_jGNX81YpvQF7NOmWxIrVFdPIcIc3v3TduBVW-qK814U6a5r2jN81GWqyeySqf6PWWpyICH7TUsiGRTNqt1QREZvtHYXA5MLr-Q/w231-h400/Screenshot%202023-05-10%20at%2010.44.32%20PM.png" width="231" /></a></div><p></p><p>It's nice to make your own spice mixes. This is my newest creation. It will replace plain ol' cinnamon. This is similar to Pumpkin Spice, except the nutmeg was replaced with allspice. Cardamom balances the ginger. You can taste, each component, in this spice blend.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFolBF0kcmdzMYX3YIZgArn13SWPG-R72Amv-MlZ-TKOZW5wl5o2TjPddvyKCVBFevcnZVst8BirEWup_30FK5u4URaK085SpkMkoXFs0BsdBpx3MW2YAJtgcjTC0GP2Gzg8XS33r37N-NnwJl1MZpsMemRStEj4gSBrcN6aHz5R72U1Fxwy_WSKmqbg/s1725/IMG_6888.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1339" data-original-width="1725" height="310" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFolBF0kcmdzMYX3YIZgArn13SWPG-R72Amv-MlZ-TKOZW5wl5o2TjPddvyKCVBFevcnZVst8BirEWup_30FK5u4URaK085SpkMkoXFs0BsdBpx3MW2YAJtgcjTC0GP2Gzg8XS33r37N-NnwJl1MZpsMemRStEj4gSBrcN6aHz5R72U1Fxwy_WSKmqbg/w400-h310/IMG_6888.jpeg" width="400" /></a></div><p style="text-align: center;"><a href="https://m.youtube.com/watch?v=oKqkZn2vQ2Y&pp=ygUkQ2lubmFtb24gc3BpY2UgdGhlIHJpZ2h0ZW91cyBraXRjaGVu">A YouTube demonstration is available, by clicking this link.</a><br /></p><p><br /></p><p style="font-family: Calibri; font-size: 14pt; margin: 0in;">CINNAMON SPICE </p><p style="font-family: Calibri; font-size: 14pt; margin: 0in;"> </p><p style="font-family: Calibri; font-size: 14pt; margin: 0in;">INGREDIENTS:</p><p style="font-family: Calibri; font-size: 14pt; margin: 0in;">2 Tablespoons cinnamon</p><p style="font-family: Calibri; font-size: 14pt; margin: 0in;">1/2 Teaspoon allspice </p><p style="font-family: Calibri; font-size: 14pt; margin: 0in;">1/2 Teaspoon cardamom </p><p style="font-family: Calibri; font-size: 14pt; margin: 0in;">1/2 Teaspoon ginger</p><p style="font-family: Calibri; font-size: 14pt; margin: 0in;"> </p><p style="font-family: Calibri; font-size: 14pt; margin: 0in;">DIRECTIONS:</p><p style="font-family: Calibri; font-size: 14pt; margin: 0in;">Whisk ingredients, in a small bowl. Funnel into a spice shaker (salt or pepper shaker). Use as you would cinnamon.</p><p style="font-family: Calibri; font-size: 14pt; margin: 0in;"> </p><p style="font-family: Calibri; font-size: 14pt; margin: 0in;">Sprinkle on: frosting, ice cream, pastries, toast, whipped cream. </p><p style="font-family: Calibri; font-size: 14pt; margin: 0in;"> </p><p style="font-family: Calibri; font-size: 14pt; margin: 0in;">Use as an ingredient: beverages, bread, French toast, pastries, pies.</p><p><br /></p>The Righteous Kitchenhttp://www.blogger.com/profile/00799595147792948633noreply@blogger.com0tag:blogger.com,1999:blog-4258160853308864133.post-67888841091471582742023-05-10T09:34:00.005-07:002023-05-10T22:57:33.066-07:00Affogato<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgq57Fv06SAuMION4vI1VWJuqk9RQQBuBUeyqJZO7AxDxiBB-iiCkKYH2hVaaI9zInFD9KwLhST1P8bWWX3z0i_SuTgnWTWWjeuj7cKX0Lox5u1dXBvFNVaQnnrVhZQ9oqyBqABJ5G-kODfVNc24_8Qn-xlAloBBoxm-Fa9C2qOUOAUUMwEdT-pWT2NYQ/s4032/IMG_3055.HEIC" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgq57Fv06SAuMION4vI1VWJuqk9RQQBuBUeyqJZO7AxDxiBB-iiCkKYH2hVaaI9zInFD9KwLhST1P8bWWX3z0i_SuTgnWTWWjeuj7cKX0Lox5u1dXBvFNVaQnnrVhZQ9oqyBqABJ5G-kODfVNc24_8Qn-xlAloBBoxm-Fa9C2qOUOAUUMwEdT-pWT2NYQ/w300-h400/IMG_3055.HEIC" width="300" /></a></div><br />Looking for the perfect beverage, or dessert to serve guests? Affogato is the answer. An Affogato is an Italian dessert coffee. In it's simplest form, it is espresso poured over vanilla ice cream, or gelato.<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaj0YkPkkukK30zggQu7sMFgwb-fsPwJpSmzJEc-C9mDffGGTB_YwF8x7WKQrVSFSH6VjUbzt0TQsTcL_okTcBTEkXyCQmfASgDksBGb-_gtV1N77GstIKG7ncKOmY7ZFrXPYf0KEEOPTB0QdbKKNzWIpUI0Jgz8JiKOKKWykOxnb-6e7Nyp8BdMU21A/s4032/IMG_3057.HEIC" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaj0YkPkkukK30zggQu7sMFgwb-fsPwJpSmzJEc-C9mDffGGTB_YwF8x7WKQrVSFSH6VjUbzt0TQsTcL_okTcBTEkXyCQmfASgDksBGb-_gtV1N77GstIKG7ncKOmY7ZFrXPYf0KEEOPTB0QdbKKNzWIpUI0Jgz8JiKOKKWykOxnb-6e7Nyp8BdMU21A/w300-h400/IMG_3057.HEIC" width="300" /></a></div><p style="text-align: center;">I like to dress my Affogato with spices, and whipped cream. I'm hooked on my cinnamon spice blend, and will post that soon. Another favorite is cocoa powder.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2Py2kdDO31KgoQnvByThV0wEumoIBeZiQIfltUhwhPCWnrAyypFCVquPImTbjNipUOUrpvuqYx52VvHupc0OEPJxysQp2HEFT7SXStxJwu_NGGa7YRYM8CdecFcNc9zhE6CzQPKC1KkDF6k0rR36LV2MhdWPiuDlyfsX4O_WKDwp9qMEQ9JKTJT6Qpw/s4032/IMG_3067.HEIC" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2Py2kdDO31KgoQnvByThV0wEumoIBeZiQIfltUhwhPCWnrAyypFCVquPImTbjNipUOUrpvuqYx52VvHupc0OEPJxysQp2HEFT7SXStxJwu_NGGa7YRYM8CdecFcNc9zhE6CzQPKC1KkDF6k0rR36LV2MhdWPiuDlyfsX4O_WKDwp9qMEQ9JKTJT6Qpw/w300-h400/IMG_3067.HEIC" width="300" /></a></div><div><br /></div><div style="text-align: center;">Choose a good espresso. Peet's is my current favorite. I like the bold, smooth blend. All their espresso coffee is good!</div><div style="text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtPU4UgqcyrRxg_Q0uZnPwNWBtrrwkqjatd5TOA6k-R8yh-7PMHyD42-zruyjCPb-QGK1JZiZM9qp3jWw-fBogvkmLCsrHsCaDmxr5uzjIj2oR-v_u2p9fhk_LjqHuX96ZOZkJkOFjbL13-nBf94Frl-vixMH8nwdppZNNxJjousqs-_hscn9cQT7LTQ/s1840/IMG_6632.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1840" data-original-width="1829" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtPU4UgqcyrRxg_Q0uZnPwNWBtrrwkqjatd5TOA6k-R8yh-7PMHyD42-zruyjCPb-QGK1JZiZM9qp3jWw-fBogvkmLCsrHsCaDmxr5uzjIj2oR-v_u2p9fhk_LjqHuX96ZOZkJkOFjbL13-nBf94Frl-vixMH8nwdppZNNxJjousqs-_hscn9cQT7LTQ/w398-h400/IMG_6632.jpeg" width="398" /></a></div><div style="text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"></div><div style="text-align: center;"><a href="https://www.youtube.com/shorts/j7HA3XFTxNw">A YouTube demonstration is available, by clicking this </a><a href="https://www.youtube.com/watch?v=HnfVQ0RuDRU">link.<br /></a></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><br /></div><div style="text-align: left;">AFFOGATO</div><div style="text-align: left;"><br /></div><div style="text-align: left;">INGREDIENTS:</div><div style="text-align: left;">1 - 2 Small scoops vanilla ice cream, or gelato</div><div style="text-align: left;"><a href="https://therighteouskitchen.blogspot.com">Cinnamon Spice</a></div><div style="text-align: left;">1 Shot espresso</div><div style="text-align: left;">Whipped cream</div><div style="text-align: left;">Cinnamon Spice</div><div style="text-align: left;"><br /></div><div style="text-align: left;">DIRECTIONS:</div><div style="text-align: left;">Scoop ice cream, into a small juice glass, or coffee cup. Sprinkle with Cinnamon Spice. Pour espresso over ice cream. Top with whipped cream and Cinnamon Spice.</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><p style="text-align: center;"><br /></p>The Righteous Kitchenhttp://www.blogger.com/profile/00799595147792948633noreply@blogger.com0