Let's Share A Secret!

Breading breading breading, more often than not, everyone has their own type of breading that they prefer. That standard personalized seasoned breading that nobody can steer us away from. Rock on! Here’s an idea to get you and your breading a little closer together and recycle!

So. You love your breading, can’t get enough of it, right? Every recipe that tells you how to make a breading you scoff, for you and you alone have the perfect seasoned breading.

But there’s a problem. Waste! You go through all that effort to make it just right every time (without the aid of a recipe, because, again, you made it up) and invariably you end up throwing some away, or not having enough, and the whole thing gets very frustrating. Halfway through breading pork chops, your hands are coated and sticky, there are four chops left, and the breading is gone . . . Don’t order pizza!!!

I have a solution!

Have you ever bought the cardboard flavored powdered parmesan cheese? Yeah, that one with the neat little dual speed top? Did you throw it away when it was empty? Do you get where I’m going with this . . .

The next time you have an empty container of parmesan cheese, don’t throw it away. Simply wash it out! Make a batch of your breading, and store it in the revamped parmesan container. You can even decorate it, if you’re feeling saucy. Go nuts with it! Save two or three of those handy little buggers and make a different flavored breading for each. Whenever a recipe calls for any type of breading, measure an equal part of yours and go to town.

You’ll thank me later (hopefully in the form of large stacks of non-sequential 20 dollar bills).

Recipe Rescue #3

I am on a mission to sort through the veritable stock pile of recipes that occupies a drawer in my buffet. As I sort through the mess and convert them all to a nice and neat templated database I will take a select few and post them here. Wasting no time let's sally forth . . .

"Leeky" Potato Soup

If you have never worked with leeks before, I'm telling you now, wash those suckers very well.

6 potatoes diced and peeled
2 onions chopped
1 stalk celery
1 carrot sliced
1 leek diced
4 cups water
4 chicken bullion cubes
1 bag bacon pieces
1 can (13 oz) evaporated milk
1 1/2 tsp salt
2 tbsp butter
pepper to taste
chopped chives
finely chopped parsley

Crock pot - Add all ingredients (with the exception of the evaporated milk and chives) to a crock pot. Cook on low 10-12 hours, on high 3-4 hours. In the final hour of cooking, add evaporated milk. Serve, top with chives.
Stove top - Add all ingredients (with the exception of the evaporated milk and chives) to a stock pot. Bring to a boil and reduce heat. Simmer until vegetables are soft. Add evaporated milk and simmer additional 5-10 minutes. Serve, top with chives.
**assorted substitutions** replace carrot with baby carrots, replace water and bullion with reduced fat/low sodium chicken broth.

Recipe Rescue #2

I am on a mission to sort through the veritable stock pile of recipes that occupies a drawer in my buffet. As I sort through the mess and convert them all to a nice and neat templated database I will take a select few and post them here. Wasting no time let's continue . . .

Garlic and Creamy Three Cheese Dip 350° 20 minutes

2 tbsp. minced garlic
2 packages cream cheese softened
2 cups grated asiago cheese
1/3 cup heavy cream
1/2 cup sour cream
1/4 cup chopped parsley
1/2 cup shredded mozzarella

In a mixer or processor, blend cream cheese, asiago cheese, heavy cream, sour cream and parsley. Pour into an attractive baking dish (as this will be your serving dish as well) and top with mozzarella. Bake as directed. Dip should be bubbly, top should be golden brown. Serve hot with garlic toast, crackers or a nice firm bread (crusty Italian).
**fat reduction** substitute neufchatel cheese for cream cheese, low/no fat sour cream, reduced fat mozzarella cheese

Recipe Rescue #1

I am on a mission to sort through the veritable stock pile of recipes that occupies a drawer in my buffet. As I sort through the mess and convert them all to a nice and neat templated database I will take a select few and post them here. Wasting no time let's get started with my first selection . . .

Broccoli and Cauliflower Salad

1 head each broccoli and cauliflower
1 medium chopped onion
1 bag bacon pieces
1 cup mayonnaise
1/2 cup sugar
2 tbsp. white vinegar
1 bag shredded cheddar cheese

In a large bowl, break up broccoli and cauliflower into small florets, discard stem. Add to broccoli and cauliflower - onion, bacon pieces and cheese. Combine sugar, mayonnaise and vinegar, pour over other ingredients. Chill and serve.
**time saver** broccoli and cauliflower florets are sold together by the bagged salads in the produce dept.**
**fat reducer** low/no fat mayonnaise, reduced fat cheese

Kick Ass Recipes . . . the saga continues

Ok, so, the holidays are approaching which means, above all else, s-t-r-e-s-s.  Hows about we kick back and relax the old fashioned way . . . LIQUOR!!!

When Life Gives You 15 Lemons Make Limoncello

(this doesn't really apply to this holiday season as it takes nearly 3 months to complete)

• 15 lemons
• 2 750ml bottles vodka
• 5 cups water
• 4 1/2 cups sugar

Wash your lemons (in hot water).  Using a vegetable peeler (or an adequate substitute) remove the peel.  Then, remove the pith from the peel (pith - icky white stuff that sticks to the peel).  Place the pithless peels into a 4 quart jar (mason, bell, the kind you can seal).  Add 1 bottle of vodka and stir.  Cover it and place it in a dark cabinet or closet at room temperature.  It's a good idea to write the date on the jar because . . . .

40 days later - in a sauce pan on high heat, stir your sugar and water together.  Once it comes to a boil, set your timer for five minutes.  Remove from heat and let the mix cool in the pan (should take 10-15 minutes).  Now, add that syrup along with the second bottle of vodka to your jar of lemon vodka.  Stir it well!  Replace the cover and write the new date on the bottle.  Return it from whence it came and wait.

ANOTHER 40 days later - remove your limoncello from your hiding spot.  Strain your lovely lemony liquor and toss that lemon peel!  Pour it into some nice, corkable and presentable bottles.  Store them in your pantry, but keep one bottle in the freezer until you're ready to get happy!!

Apple Cinnamon Cream Liqueur

• 14 oz sweetened condensed milk
• 1 cup apple schnapps
• 4 eggs
• 1 cup unwhipped whipping cream
• 1/2 tsp ground cinnamon

Mix it all up very well.  Place this wonderful smelling treat in an airtight container and toss it in the fridge.  Serve it chilled.  If you keep it in an airtight container and refrigerate, it will keep for about a month.

Drambuie

• 2 cups sugar
• 1 cup water
• 2 tsp anise extract
• 1 pint scotch

Combine sugar and water and boil for one minute, then simmer for 30.  Stir it every now and then so it doesn't caramelize on the bottom of your pan (eeeew!).  Cool.  Pour this syrup into a quart sized bottle.  Add extract and scotch.  Shake and cover, or cover and shake depending on how much of a mess you feel like cleaning.  Age your drambuie in a dark spot for 1 - 2 weeks.