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Saturday, August 30, 2014

•••END-OF-SUMMER PORK RAGU••••

*END-OF-SUMMER COLLECTION*
ACTIVE:20 min TOTAL: 6 HR 20 MIN OR 8 HR 20 MIN
SERVES: 4

1/2 cup dry white wine
1/4 cup tomato paste
+Kosher Salt and Pepper
1-1/2 lb tomatoes, seeded and cut into 1-in. pieces
4 cloves garlic, finely chopped

2 medium carrots, cut into 1/4-in. pieces
1 medium onion, chopped
1/4 cup grated Parmesan, plus more for serving
2 lb pork shoulder or butt, well trimmed and cut into 2-1/2-in. pieces
4 sprigs fresh basil plus torn leaves, for serving
12 oz fettuccine or other long pasta

1. In a 5-to 6-qt slow cooker, whisk  together the wine, tomato paste, 1/4 tsp salt and 1/2 tsp pepper. Add the tomatoes, garlic, carrots, onion and Parmesan and toss to continue.

2. Nestlรฉ the pork and basil in the tomato mixture and cook, covered, until the pork is tender and easily pulls apart, 7-8 hours on low or 5 to 6 hours on high.

3. Twenty minutes before serving, cook the pasta according to package directions. Discard the basil and, using 2 forks, break the pork into smaller pieces. Toss with the pasta and serve with additional Parmesan and basil, if desired.

PREP TIP:

To easily remove the seeds from tomatoes, cut them half through the equator, then gently squeeze.
The seeds should fall out, leave the inner flesh intact. If this doesn't work, use a teaspoon to scoop them out.

(Source: Women's Day & photo also)

Wednesday, August 27, 2014

••••FUN FOOD FACT••••

*In Colonial Days lobster wasn't considered a delicacy. Lobster was so prevalent and inexpensive, it was even given to prisoners.

(Source: Trivia Today & google+ photo)


Friday, August 22, 2014

Thursday, August 21, 2014

••••DELI BREAKFAST SANDWICH••••

*Breakfast Collection*

Spread 1 tablespoon prepared olive salad on the bottom of a toasted split kaiser roll. Sandwich with 1 scrambled egg, 2 slices each salami and mortadella, and more olive salad.

(Source: Food Network Magazine & photo also)


Tuesday, August 19, 2014

••••SPICED ORANGE WEDGES••••

*Breakfast Collection*

Cut an orange into wedges. Place in a resealable plastic bag with 1/2 teaspoon brown sugar and a pinch of pumpkin pie spice; seal. Shake to coat.

(Source: Food Network Magazine & kappboom wallpaper photo) 

••••PANCAKE CONES••••

*Breakfast Collection*

Make thin 6-inch pancakes using your favorite pancake mix. Spoon a few tablespoons cottage cheese and 1 tablespoon jam onto each one. Roll into cones.

(Source: Food Network Magazine & photo also)  

Sunday, August 17, 2014

••••NUTELLA BERRY BAGUETTE••••

*Breakfast Collection*

Split and toast a 4-inch piece of baguette. Spread Nutella on one half and cream cheese on the other. Sandwich with sliced strawberries.

(Source: Food Network Magazine & photo also)

••••HASH BROWN SANDWICH••••

*Breakfast Collection*

Prepare 1 frozen hash brown patty as the package directs. Split into 2 thin halves and sandwich with 1 slice American cheese, 1 scrambled egg and 1 cooked sausage link split lengthwise.

(Source: Food Network Magazine & google+ photo)

Saturday, August 16, 2014

••••MAPLE TOAST STICKS••••

*Breakfast Collection*

•••Cut 1 slice Texas toast into sticks. Mix 1 TB each melted butter and maple syrup and 1/4 tsp  each cinnamon and vanilla. Brush on the bread and toast in the oven.

(Source: Food Network Magazine & photo also). 

••••QUICK BREAKFAST IDEAS••••

(photo-Food Network Magazine)

Saturday, August 9, 2014

•••••FRUIT IDEAS•••••

****Try Blackberries and Raspberries together for a refreshing snack during the summer months****

(photo-google+)