To contact us Click HERE
Clam Fritters: serves 4
Ingredients
1 cup chopped clams
1 egg, lightly beaten
1 tsp lemon juice
1 tbsp chopped tarragon (or substitute dry tarragon or marjoram)
1 tsp baking soda
1 cup flour
1/4 cup clam juice
1/4 cup milk
1 1/2 tbsp melted butter
couple dashes cayenne pepper (to taste)
freshly ground black pepper to taste
oil for frying
Directions
Chop clams on a cutting board. Not too fine. Place them in a mixing bowl.
Add the egg, lemon juice, tarragon, baking soda and flour and stir.
Blend the clam juice and milk. Add gradually to the clam mixture, stirring continuously. Do not make the batter too runny.
Stir in the butter, cayenne and black pepper.
Heat about 1/8 inch of oil in a frying pan.
Drop batter in the hot oil – about 2 tablespoons per fritter. (They’ll cook better if they’re fairly small.)
Turn when the bottom is browned, as you would for pancakes.
We served these with salmon sauce. Tarter sauce, shrimp sauce, or a squeeze of lemon works well, too. These seemed to beg for an amber ale. (Or maybe it’s Barbra and me doing the begging after nine months of living in a dry village!) Enjoy!
25 Şubat 2013 Pazartesi
Impossibly Easy Mini Chicken Pot Pies From Fun Recipes
To contact us Click HERE
Impossibly Easy Mini Chicken Pot Pies
Chicken Mixture
1 tablespoon vegetable oil
1 lb boneless skinless chicken breasts, cut into bite-size pieces
1 medium onion, chopped (1/2 cup)
1/2 cup chicken broth
1 cup frozen peas and carrots
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon ground thyme
1 cup shredded Cheddar cheese (4 oz)
Baking Mixture
1/2 cup Original Bisquick® mix
1/2 cup milk
2 eggs
1 Heat oven to 375°F. Spray 12 regular-size muffin cups with cooking spray.
2 In 10-inch nonstick skillet, heat oil over medium-high heat. Cook chicken in oil 5 to 7 minutes, stirring occasionally, until chicken is no longer pink in center. Add onion and chicken broth; heat to simmering. Add frozen vegetables and seasonings. Heat until hot, stirring occasionally until almost all liquid is absorbed. Cool 5 minutes; stir in cheese.
3 In medium bowl, stir baking mixture ingredients with whisk or fork until blended. Spoon 1 scant tablespoon baking mixture into each muffin cup. Top with about 1/4 cup chicken mixture. Spoon 1 tablespoon baking mixture onto chicken mixture in each muffin cup.
4 Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. With thin knife, loosen sides of pies from pan; remove from pan and place top sides up on cooling rack. Cool 10 minutes longer, and serve.
Chicken Mixture
1 tablespoon vegetable oil
1 lb boneless skinless chicken breasts, cut into bite-size pieces
1 medium onion, chopped (1/2 cup)
1/2 cup chicken broth
1 cup frozen peas and carrots
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon ground thyme
1 cup shredded Cheddar cheese (4 oz)
Baking Mixture
1/2 cup Original Bisquick® mix
1/2 cup milk
2 eggs
1 Heat oven to 375°F. Spray 12 regular-size muffin cups with cooking spray.
2 In 10-inch nonstick skillet, heat oil over medium-high heat. Cook chicken in oil 5 to 7 minutes, stirring occasionally, until chicken is no longer pink in center. Add onion and chicken broth; heat to simmering. Add frozen vegetables and seasonings. Heat until hot, stirring occasionally until almost all liquid is absorbed. Cool 5 minutes; stir in cheese.
3 In medium bowl, stir baking mixture ingredients with whisk or fork until blended. Spoon 1 scant tablespoon baking mixture into each muffin cup. Top with about 1/4 cup chicken mixture. Spoon 1 tablespoon baking mixture onto chicken mixture in each muffin cup.
4 Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. With thin knife, loosen sides of pies from pan; remove from pan and place top sides up on cooling rack. Cool 10 minutes longer, and serve.
Western Skillet Eggs From Fun Recipes
To contact us Click HERE
Western Skillet Eggs
1/2 cup half-and-half or whole milk
Pinch of cayenne pepper
Kosher salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil
2 shallots, sliced
2 large green bell peppers, seeded and cut into 1/2-inch strips
1 1/2 cups cherry tomatoes, halved
1/4 pound thinly sliced ham, cut into 1-inch pieces
4 slices sourdough bread, torn into pieces (about 2 cups)
2 tablespoons chopped fresh parsley, plus more for topping
8 large eggs
Directions
Position a rack in the upper third of the oven and preheat to 350 degrees F. Whisk the half-and-half, cayenne, 1/2 teaspoon salt, and black pepper to taste in a small bowl.
Heat the olive oil in a large ovenproof skillet over medium-high heat. Add the shallots and cook until just softened, 1 to 2 minutes. Add the bell peppers; cook until the peppers are soft and the shallots are golden, 5 to 6 more minutes. Add the tomatoes, ham, bread, parsley and 1/4 cup water and cook until most of the liquid is absorbed, about 3 minutes. Season with salt and black pepper. Remove from the heat.
Make 8 evenly spaced indentations in the bread mixture with the bottom of a ladle or small measuring cup. Crack an egg into each indentation. Slowly pour the half-and-half mixture over the eggs. Bake, rotating the skillet a few times, until the whites are set, about 15 minutes. Top with parsley.
1/2 cup half-and-half or whole milk
Pinch of cayenne pepper
Kosher salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil
2 shallots, sliced
2 large green bell peppers, seeded and cut into 1/2-inch strips
1 1/2 cups cherry tomatoes, halved
1/4 pound thinly sliced ham, cut into 1-inch pieces
4 slices sourdough bread, torn into pieces (about 2 cups)
2 tablespoons chopped fresh parsley, plus more for topping
8 large eggs
Directions
Position a rack in the upper third of the oven and preheat to 350 degrees F. Whisk the half-and-half, cayenne, 1/2 teaspoon salt, and black pepper to taste in a small bowl.
Heat the olive oil in a large ovenproof skillet over medium-high heat. Add the shallots and cook until just softened, 1 to 2 minutes. Add the bell peppers; cook until the peppers are soft and the shallots are golden, 5 to 6 more minutes. Add the tomatoes, ham, bread, parsley and 1/4 cup water and cook until most of the liquid is absorbed, about 3 minutes. Season with salt and black pepper. Remove from the heat.
Make 8 evenly spaced indentations in the bread mixture with the bottom of a ladle or small measuring cup. Crack an egg into each indentation. Slowly pour the half-and-half mixture over the eggs. Bake, rotating the skillet a few times, until the whites are set, about 15 minutes. Top with parsley.
Chicago Style Italian Sausage and Pepper Deep Dish Pizza From Fun Recipes
To contact us Click HERE
Chicago Style Italian Sausage and Pepper Deep Dish Pizza
1 recipe basic pizza dough, recipe follows
3 tablespoons olive oil
4 cups thinly sliced yellow onions
Salt and freshly ground black pepper
4 cups thinly sliced green bell peppers
1 pound Italian sausage, crumbled
1/2-pound provolone, sliced
2 cups button mushrooms, sliced
2 cups your favorite tomato sauce
1/2-pound mozzarella, sliced
Directions
Divide the dough in half. Roll each half into a 12-inch circle, about 1/2-inch thick. Press the dough into 2 greased 12-inch deep-dish pizza pans. Cover with a clean dish towel and let rise 30 minutes.
Preheat the oven to 400 degrees F.
In a large saute pan, over medium heat, add 2 tablespoons of the olive oil. When the oil is hot, add the onions. Season with salt and pepper and saute for 2 minutes. Add the peppers, season with salt and pepper, and continue to saute for 3 minutes. Remove from the heat. Transfer to a bowl and set aside.
In the same pan, over medium heat, add the sausage and render for 4 to 6 minutes. Remove and drain on paper towels.
Lay 1/4-pound of the sliced provolone on the bottom of each pizza. Spoon 1/2 the onion and pepper mixture over each pizza. Sprinkle 1/2 of the sausage over the onion mixture on each pizza. Scatter 1 cup sliced mushrooms over sausage. Spread 1 cup of the tomato sauce over the top of each pizza. Layer 1/4-pound mozzarella slices over top of each pizza. Drizzle with remaining olive oil. Bake the pizzas for 25 to 30 minutes or until golden brown.
Remove the pizza from the oven and cut into individual servings.
Basic Pizza Dough:
1 package active dry yeast
2 teaspoons sugar
1 cup warm water (110 degrees F)
1/4 cup lard or vegetable shortening
3 to 4 cups all-purpose flour
2 teaspoons salt
Olive oil
In an electric mixing bowl, whisk the yeast, sugar, water and lard together to make a paste. Add the flour and salt and mix, using a dough hook, until the dough comes away from the sides and crawls up the dough hook. Remove the dough from the bowl. Grease the bowl with olive oil and place the dough back in the bowl. Cover the bowl with plastic wrap and let the dough rise until doubled in size, about 1 hour. Turn the dough out onto a floured surface and divide dough in half. Roll the dough into balls, cover, and let the dough rest for 15 to 20 minutes. The dough is ready to be shaped.
Yield: dough for 2 (12-inch) pizzas
1 recipe basic pizza dough, recipe follows
3 tablespoons olive oil
4 cups thinly sliced yellow onions
Salt and freshly ground black pepper
4 cups thinly sliced green bell peppers
1 pound Italian sausage, crumbled
1/2-pound provolone, sliced
2 cups button mushrooms, sliced
2 cups your favorite tomato sauce
1/2-pound mozzarella, sliced
Directions
Divide the dough in half. Roll each half into a 12-inch circle, about 1/2-inch thick. Press the dough into 2 greased 12-inch deep-dish pizza pans. Cover with a clean dish towel and let rise 30 minutes.
Preheat the oven to 400 degrees F.
In a large saute pan, over medium heat, add 2 tablespoons of the olive oil. When the oil is hot, add the onions. Season with salt and pepper and saute for 2 minutes. Add the peppers, season with salt and pepper, and continue to saute for 3 minutes. Remove from the heat. Transfer to a bowl and set aside.
In the same pan, over medium heat, add the sausage and render for 4 to 6 minutes. Remove and drain on paper towels.
Lay 1/4-pound of the sliced provolone on the bottom of each pizza. Spoon 1/2 the onion and pepper mixture over each pizza. Sprinkle 1/2 of the sausage over the onion mixture on each pizza. Scatter 1 cup sliced mushrooms over sausage. Spread 1 cup of the tomato sauce over the top of each pizza. Layer 1/4-pound mozzarella slices over top of each pizza. Drizzle with remaining olive oil. Bake the pizzas for 25 to 30 minutes or until golden brown.
Remove the pizza from the oven and cut into individual servings.
Basic Pizza Dough:
1 package active dry yeast
2 teaspoons sugar
1 cup warm water (110 degrees F)
1/4 cup lard or vegetable shortening
3 to 4 cups all-purpose flour
2 teaspoons salt
Olive oil
In an electric mixing bowl, whisk the yeast, sugar, water and lard together to make a paste. Add the flour and salt and mix, using a dough hook, until the dough comes away from the sides and crawls up the dough hook. Remove the dough from the bowl. Grease the bowl with olive oil and place the dough back in the bowl. Cover the bowl with plastic wrap and let the dough rise until doubled in size, about 1 hour. Turn the dough out onto a floured surface and divide dough in half. Roll the dough into balls, cover, and let the dough rest for 15 to 20 minutes. The dough is ready to be shaped.
Yield: dough for 2 (12-inch) pizzas
Crispy Fried Shrimp Balls From Fun Recipes
To contact us Click HERE
Crispy Fried Shrimp Balls РT̫m Vi̻n Chi̻n:
1 can (4 oz) water chestnut
1 lb shrimps, peeled, deveined, drained
3/4 tsp salt
1 tsp ginger powder
2 tbsp onion, minced
1 tsp sesame oil
1 tbsp cooking wine
1 egg
2 tbsp cornstarch
1/2 tsp pepper
Oil for frying
Stir water chestnut in boiling water for 30 seconds to wash it clean then drain them out in a colander. Cut the chestnut into small pieces.
In a food processor, add shrimps, salt, ginger powder, pepper, onion, sesame oil, cooking wine, egg, cornstarch, water chestnut and process it into a paste. Transfer into a bowl and let it sit for 30 mins to develop the flavor.
Heat the oil in a wok or deep fryer to 300F, or until a cube of bread dropped into the oil browns in 15 sec. Roll the shrimp paste in your hand to form a ball and carefully add the shrimp ball to the oil one at a time. Fry for 3-4 minutes or until they develop a golden brown color and crisp. Remove with a slotted spoon and drain on a draining board covered with paper towels, and pat lightly with more paper towels to absorb as much oil as possible.
Serve with soy sauce, with a touch of chili garlic oil mix.
Makes about 30 balls.
1 can (4 oz) water chestnut
1 lb shrimps, peeled, deveined, drained
3/4 tsp salt
1 tsp ginger powder
2 tbsp onion, minced
1 tsp sesame oil
1 tbsp cooking wine
1 egg
2 tbsp cornstarch
1/2 tsp pepper
Oil for frying
Stir water chestnut in boiling water for 30 seconds to wash it clean then drain them out in a colander. Cut the chestnut into small pieces.
In a food processor, add shrimps, salt, ginger powder, pepper, onion, sesame oil, cooking wine, egg, cornstarch, water chestnut and process it into a paste. Transfer into a bowl and let it sit for 30 mins to develop the flavor.
Heat the oil in a wok or deep fryer to 300F, or until a cube of bread dropped into the oil browns in 15 sec. Roll the shrimp paste in your hand to form a ball and carefully add the shrimp ball to the oil one at a time. Fry for 3-4 minutes or until they develop a golden brown color and crisp. Remove with a slotted spoon and drain on a draining board covered with paper towels, and pat lightly with more paper towels to absorb as much oil as possible.
Serve with soy sauce, with a touch of chili garlic oil mix.
Makes about 30 balls.
24 Şubat 2013 Pazar
Rovali's in Ogden Offering Express Lunch
To contact us Click HERE
Rovali's on Ogden's Historic 25th Street is now offering an express lunch menu with quick-serve items such as pizza by the slice, calzones, salads, lunch combos, awesome sandwiches including our brand new pizza sub, take-out and curb side pickup.Rovali’s Ristorante Express Lunch idea was created to give downtown business people another option when they have only 30 minutes or less for lunch. And for the budget conscious; we have our pizza by the slice for as little as $2.75 or lunch combo that includes a half sandwich, bag of chips, soft drink, cup of soup or side salad all for $9.99! We also have our call-ahead ordering if you want to dine in. If you haven’t tried our espresso bar or homemade desserts; you are in for a real treat! Our Express Lunch is offered Monday through Friday from 11 a.m. to 4 p.m. Rovali’s Ristorante Italiano is located at 174 25th Street Ogden, Utah (online at rovalis.com)."We think this will be a great option for people who don't really have much of a lunch break, but still want to have a quality meal, " said owner Alex Montanez . "We say, why settle for fast food when you can have great homemade food fast?" Rovali's Ristorante, located at 174 25th Street, is a family-owned and operated restaurant that has been in business for nearly 7 years and on 25th Street for three years.
 |
| Rovali's new express menu boards |
Rovali's on Ogden's Historic 25th Street is now offering an express lunch menu with quick-serve items such as pizza by the slice, calzones, salads, lunch combos, awesome sandwiches including our brand new pizza sub, take-out and curb side pickup.Rovali’s Ristorante Express Lunch idea was created to give downtown business people another option when they have only 30 minutes or less for lunch. And for the budget conscious; we have our pizza by the slice for as little as $2.75 or lunch combo that includes a half sandwich, bag of chips, soft drink, cup of soup or side salad all for $9.99! We also have our call-ahead ordering if you want to dine in. If you haven’t tried our espresso bar or homemade desserts; you are in for a real treat! Our Express Lunch is offered Monday through Friday from 11 a.m. to 4 p.m. Rovali’s Ristorante Italiano is located at 174 25th Street Ogden, Utah (online at rovalis.com)."We think this will be a great option for people who don't really have much of a lunch break, but still want to have a quality meal, " said owner Alex Montanez . "We say, why settle for fast food when you can have great homemade food fast?" Rovali's Ristorante, located at 174 25th Street, is a family-owned and operated restaurant that has been in business for nearly 7 years and on 25th Street for three years.
Filling in The Gaps: What Really Happens in Other People's Homes
To contact us Click HERE
I've written before that it can be so easy to feel like magic and wonder happens nonstop in our friend's houses, or others whom we admire, while life at our own home can be so lackadaisical. We imagine (or hear about) happy picnics, creative crafts, and loving interactions; meanwhile, we're buried in laundry, dishes, and undone chores, while our children squabble with each other, whine, complain, and fail to respond cheerfully, quickly, and obediently at times (many times). Reading whimsical status updates on Facebook or inspiring blog posts only serves to makes us feel more discouraged about real life in our very real home.
For example, awhile back, I read about a good friend's homeschool day. Her sons reenacted Jamestown by building forts out of Lincoln Logs (my boys just throw Lincoln Logs every which way and have yet to build any kind of structure). She shared that her sons went outside to "build wattle and daub [mud] walls just as the colonists did for their homes and buildings inside the fort." They "drove stakes (small sticks) into the ground, intertwined vines...in between the stakes and formed mud around the structure to dry and harden."
Doesn't that sound highly creative and tremendously impressive? The sting of comparison began; I wished we could have a day like that, where the boys were that creative with their play and got along well enough and long enough to work together on projects like that.
And yet...
My friend was honest enough to "fill in the gaps." With her permission, I'll share what really happened (from her post):
We can live our lives comparing ourselves to a standard that doesn't exist, because we are all imperfect people. Or we can embrace the days that we have been given and live them out fully, to the best of our ability. With heaping spoonfuls of God's grace, we can aim to make magic within our own walls. But when we hit reality, as everyone does (even though you won't hear about it on Facebook), know that you're not the only one. Most people simply fail to fill in the gaps.
(P.S. I really recommend Amanda's blog, Spilled Milk and Wet Kisses. Especially for homeschool moms, I think it will inspire and encourage you, as it points you closer to the Lord. Take a look around; you'll be glad you did)
Sharing with:
Raising Homemakers
Women Living Well
Works for Me Wednesday
For example, awhile back, I read about a good friend's homeschool day. Her sons reenacted Jamestown by building forts out of Lincoln Logs (my boys just throw Lincoln Logs every which way and have yet to build any kind of structure). She shared that her sons went outside to "build wattle and daub [mud] walls just as the colonists did for their homes and buildings inside the fort." They "drove stakes (small sticks) into the ground, intertwined vines...in between the stakes and formed mud around the structure to dry and harden."
Doesn't that sound highly creative and tremendously impressive? The sting of comparison began; I wished we could have a day like that, where the boys were that creative with their play and got along well enough and long enough to work together on projects like that.And yet...
My friend was honest enough to "fill in the gaps." With her permission, I'll share what really happened (from her post):
"Today was honestly a very frustrating day...I felt that nothing was getting done to the level that I had expected it to. My plan for sitting and reading turned into a disaster as books were falling off the couch, Hannah was all over, drooling over everything and screeching. Austen kept zoning out, Moriah was being a complete 'Ramona' and Jay was fine.---What I love about Amanda's post is--it's real. And it made me feel better about my own situation. (Ha ha). I love the crackers and ice water part, too. It's just real life.
When we were outside building our walls, Austen kept asking me over and over if there were ants outside, and if they were going to climb up their wall (to see my son's opinion of ants see this post nature walk turns deadly.) Then, when the boys went upstairs they kept coming down over and over because "so-and-so was not helping, they weren't sure how to do it....". I had imagined them upstairs for hours playing and creating this fort. Darn you expectations. THEN, our Lincoln Logs kept falling over, Hannah again, crept upstairs and tried to be the jolly green giant and overtake the poor Indians and Colonists. Then, after it was all over, Moriah destroyed the entire fort. The icing on the cake.
To say that I felt quite defeated today was for sure. It was just a frustrating day. I want every day to move seamless and smooth and that is an unrealistic expectation, I want Moriah to be a "big helper" everyday and that is unrealistic. Finally, tonight, the kids were told to go upstairs to brush teeth.....we hear run, laugh, run, laugh, scream.....run upstairs and Austen caught a corner with his forehead, huge bump, huge gash that by God's grace did not break open and averting a trip to the Urgent Care and huge screams. Ok, breathe, God give me grace right now because more than anything I feel angry for their disobedience. Needless to say, I am thankful they are in bed...
Anyone else ever have days like mine? More than anything I want to down an iced mocha with whip....more than anything....but since we have no coffee and I am too tired to go out , I"ll settle for crackers and iced water instead. Here's to a new day tomorrow."
We can live our lives comparing ourselves to a standard that doesn't exist, because we are all imperfect people. Or we can embrace the days that we have been given and live them out fully, to the best of our ability. With heaping spoonfuls of God's grace, we can aim to make magic within our own walls. But when we hit reality, as everyone does (even though you won't hear about it on Facebook), know that you're not the only one. Most people simply fail to fill in the gaps.
(P.S. I really recommend Amanda's blog, Spilled Milk and Wet Kisses. Especially for homeschool moms, I think it will inspire and encourage you, as it points you closer to the Lord. Take a look around; you'll be glad you did)
Sharing with:
Raising Homemakers
Women Living Well
Works for Me Wednesday
Kaydol:
Kayıtlar (Atom)