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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. NestlΓ© 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

••••DAVID GORDON ROCKS!!!••••

*A Rising Star from Spokane!!! Check David out on ITunes, YouTube and Facebook!!!

(Photo-kappboom wallpaper)

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+)