Bacon Wrapped Roasted Turkey & Happy Thanksgiving 2012

So for Thanksgiving this year we went to my sister in law’s house. Did like a potluck style Thanksgiving where everyone chipped in and made something. Of course when I offer to make stuff I make about 5 things. I can’t just make one thing! ONE thing, HOW BORING! SO I offered to make The turkey, mashed potatoes, pumpkin pie, apple pie and homemade wipped cream for the pumpkin pie.

So I decided I wanted to make a BACON wrapped turkey! #1 I LOVE Bacon, #2 bacon is LOVE! #3 my thinking was as the turkey cooks the grease from the bacon runs down the bird and helps to keep it moist, #4 Bacon Gravy! (which I ended up not making) #5 BACON!
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The day before I did a brine for our turkey, I used this recipe

Here is Mr. Turkey
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Brine!

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Our Turkey!
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Brine that Bird!

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Normy is REALLY excited about brining! (can you tell)
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So the morning of Thanksgiving while we watched the Macy’s Thanksgiving Day Parade we had Mimosa’s
Champagne for mimosa

Mimosa

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had a little accident when we were taking the turkey out of the brine, the liquid kinda went everywhere
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then start making your Turkey!

Here’s where I got the Recipe

1 (13 lb) whole turkey (uncooked) (We had almost a 15 pounder)
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aluminum foil
2 cups butter (softened)
Butter makes everything better

1 1/2 ounces fresh sage (smells so amazing)
Fresh sage -smells amazing!!!

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1 lb bacon (uncooked)
2 onions
5-6 garlic cloves
salt (to taste) pepper (to taste)
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Directions:

Pre-heat oven to 325°F

Remove giblets and neck from Turkey. Rinse turkey with cold running water and drain well. Blot dry with paper towels.

Chop Onion and Garlic and mix together.
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Once chopped and mixed, stuff the Onion and Garlic mixture into Turkey.
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Chop Sage and mix in with softened Butter.
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Rub Sage/Butter mixture under the skin and over the skin of the Turkey.
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Salt and pepper Turkey to taste.
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Place uncooked, Bacon slices all over the skin of the uncooked Turkey. They will stick onto the buttered Turkey.
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Bacon and butter turkey

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Place Turkey in a roasting pan and use Foil to tent the uncooked Turkey.

Remove foil tent for last hour of cooking Turkey.

Continue to let bacon cook on Turkey for an additional 15 minutes, then remove. (OPTIONAL – Bacon can then be chopped and placed in a separate dish of your choice).

Remove Turkey from oven once 160 degrees is reached internally in the Turkey.

(I waited until the thingy on the turkey popped to know if it was done and they say 15-20 minutes per pound to cook your turkey)

Allow Turkey to rest for 20-30 minutes, then carve (during the rest period, Turkey will continue to cook to 165 degrees).
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The turkey was so MOIST!
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So I was having too much fun having my mimosa that time got away from me, So as it got closer to time to leave I ran out of time to do everything I needed to do, so I had Norman help me with the potatoes…He used this Recipe
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I requested Crescent rolls because well they were always tradition at my grandma’s house when I was a kid and I LOVE them, if only Jim and Evelyn could open them!
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I hate when that can pops, scares me EVERY time!

MMMMMM
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My mother in law and sister-in-law cooking away in the kitchen
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My sister-in-law makes these bacon wrapped smokies and they are THE BOMB! SOOOOO GOOD! Here is that recipe for you too!Smokies

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My Hubby – I loves him!
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So with Normy’s Family, each year at Thanksgiving before we all sit down to eat we go around the table and say what we are Thankful for, so I made a list:
I am thankful for:

my Norman, friends, family, nieces and nephews, my camera, laughter, food, cooking, good health, the sun, music, my bed, sleep, bacon, wine, to vote, to have fun, doctors, compliments, shelter, having love, San Marzano tomatoes, my le creuset, Pinterest, sunflowers, butter, fresh ingredients, the gym, to have a job, to be an aunt/titi, to be humble, cupcakes, the mountains, to not be shopping on black Friday, lotion, Chapstick, garlic, our couch brownie, whole foods, sushi, baking, green lights, ladybugs, birth control, independence, the two words thank you, thank you cards, my blog, pictures, Friday, the weekend, windex, paper towels, DVR, Sunday’s with no football, the color red, coffee, for a home, thankful for life!!!

Let’s EAT!

Look at the spread
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My plate – I like salad and a LOT Of dressing (can you tell) MMMMMM RANCH!
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The sunset that evening.
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Cleaning up!
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But really Thanksgiving is about the sales for Black Friday right? HA!

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Happy Thanksgiving!
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here’s that recipe for you again:

1 (13 lb) whole turkey (uncooked)
aluminum foil
2 cups butter (softened)
1 1/2 ounces fresh sage
1 lb bacon (uncooked)
2 onion
5-6 garlic cloves
salt (to taste)
pepper (to taste) Directions:
Pre-heat oven to 325°F

Remove giblets and neck from Turkey. Rinse turkey with cold running water and drain well. Blot dry with paper towels.

Chop Onion and Garlic and mix together. Once chopped and mixed, stuff the Onion and Garlic mixture into Turkey.

Chop Sage and mix in with softened Butter.

Rub Sage/Butter mixture under the skin and over the skin of the Turkey.

Salt and pepper Turkey to taste.

Place uncooked, Bacon slices all over the skin of the uncooked Turkey. They will stick onto the buttered Turkey.

Place Turkey in a roasting pan and use Foil to tent the uncooked Turkey.

Remove foil tent for last hour of cooking Turkey.

Continue to let bacon cook on Turkey for an additional 15 minutes, then remove. (OPTIONAL – Bacon can then be chopped and placed in a separate dish of your choice).

Remove Turkey from oven once 160 degrees is reached internally in the Turkey.

Allow Turkey to rest for 20-30 minutes, then carve (during the rest period, Turkey will continue to cook to 165 degrees).

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Things I like Thursday!

Happy Thursday to you all. Hope everyone has recovered from their Thanksgiving? I have! Here’s another Things I Like Thursday.

We will start off with some salmon…Simple Salmon Tartar

How about some tuna? YUM! Tuna poke

and I will have you know that I LOVE this site: http://userealbutter.com/ This blog makes me want sushi and seafood in the worst way!

the BEST kind of tuna Ahi Tuna and even better Ahi Tuna Ceviche

HMMMM maybe I should have called this post the Ceviche post eh!

This Pasta looks fabulous. Would be great for a summer dish! Chilled Seafood Pasta Salad with Ginger Yogurt Dressing

This looks so good! And this recipe calls for my most favorite tomatoes San Marzano! Spicy Seafood Pasta

HA! the first time I made Gumbo I got the recipe from my good friend Stacey and she told me the most important step in the recipe – is the roux and that’s how this recipe starts, so that’s why I am sharing it with you, as it reminds me of my friend Stacey Marie…Seafood Gumbo

These look sooooooo good! Chestnut Chocolate and Hazelnut Cannoli

I have been on the search for the perfect dessert for Christmas Eve dinner…This one might work…Chocolate-Raspberry Bavarian Torte

YUM! I LOVE Pecans! Pecan Pie Cobbler

mmmmm wings…these look good!  Baked Parmesan Garlic Chicken Wings – We are having some friends over this saturday so I am making wings, thinking I am using this recipe…

These sound soooo good and would be yummy for the holidays! Eggnog Cupcakes with a Spiced Rum Buttercream

mmmm I LOVE asian food and SOY SAUCE! salty goodness! Soy Sauce Fried Noodles aka Chow Mein

MMMMM sauce that has mayonnaise in it, I know I am going to love! Yum Yum Sauce

What a good idea all around! Freeze green grapes to keep white wine cold – nice presentation plus doesn’t water anything down!

Perfect for Normy and me! Cupcakes for two

awww how cute are these! Mini Blueberry Galettes

Rustic Apple Tart. Love the cast iron skillets!

This is pretty! Braided Cinnamon Wreath

Gotta make these! Peanut Butter Buttercream Frosting Tops Off a Surprise Filled Cupcake

Who wouldn’t like these! YUM! Cheddar and Bacon Puff Pastry Sticks

mmmm Jamaican Jerk Chicken, wonder if this could work on wings?

MMMMM I LOVE ONION DIP! Homemade French Onion Dip

I love potatoes and ham together. Reminds me of this dish my mom made when I was a kid, Ham and scalloped potatoes. Was so good! this reminded me of it Creamy Potatoes with Ham Recipe

I am thinking of making more than one flavor of wings Saturday, thinking these might be the other flavor I go with looks damn GOOD! Sticky Chinese chicken wings

Damn I should make this for Sunday dinner! Tyler`s Ultimate Lasagna

how to make chicago style deep dish pizza = YUM!

Damn this salsa looks great! Fire Roasted Tomato Lime Salsa

How pretty is this! layered fruit gazpacho

I love Chicken nuggets! Homemade Chicken Nuggets and Honey Mustard

MMMM Salmon! I LOVE Salmon! Oriental Basil Glazed Salmon

And that’s all Folks! Happy Friday tomorrow!

Chef Salad al la Jamie

Got the idea for this recipe from the web, but then I went and made it my own. So I guess I made it up!

So you will need Turkey Breast, chopped
Romaine Lettuce, washed and Chopped
2 carrots, peeled and chopped
4 hard-boiled eggs, cut in half
one large tomato, chopped
Ham, Chopped
English cucumber, sliced and quartered
Radishes sliced
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So start by washing the romaine leaves
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then dry it, and chop it up
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then wash and cut the ends of the radishes off and then slice thinly
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Then add the chopped carrot
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then add the cucumbers
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Then add the Turkey and ham
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then add the tomatoes and eggs
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and there you have it chef salad al la Jamie
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add your favorite dressing and eat!

Sweet & Sticky Baked Chicken Drumsticks

Recipe adapted from http://www.thenovicechefblog.com/

1/4 cup balsamic vinegar
1/4 cup honey
1/4 cup light brown sugar, packed
2 tablespoons low-sodium soy sauce
3 garlic cloves, minced
1 tablespoon minced fresh ginger
1/2 teaspoon fresh cracked black pepper
6 chicken drumsticks, about 1.25 pounds
a few pinches chopped fresh parsley
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In a medium bowl, whisk together balsamic vinegar,
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honey,
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brown sugar,
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soy sauce,
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garlic, ginger and cracked black pepper.
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Pour into a large ziplock bag and add chicken drumsticks. Shake to coat chicken and refrigerate for 8 hours, or overnight, giving the bag a shake whenever you think about it. (I just did it in a big bowl)
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Preheat oven to 400°F. Line a rimmed baking sheet with foil and place a Cooling Rack on top.

Remove the chicken from the bag, reserving the marinade, and place the drumsticks on the rack. Bake the drumsticks, on the middle oven rack, for 25 minutes.
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While the chicken is baking, place the leftover marinade in a small saucepan.
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Bring the marinade to a boil, then reduce the heat to a slow simmer. Cook over low heat, stirring as needed, for about 15 minutes or until thickened.

Remove drumsticks from oven (after first 25 minutes of cooking) and heavily coat with the thickened marinade, using a silicone pastry brush. Return to the oven and cook for 10 more minutes. Coat the drumsticks again and return to oven to cook for 5 more minutes, or until an internal temperate of 160°F is reached.

Coat the drumsticks one last time, with any remaining sauce, and sprinkle with parsley. Serve immediately.
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Here’s the recipe again:

1/4 cup balsamic vinegar
1/4 cup honey
1/4 cup light brown sugar, packed
2 tablespoons low-sodium soy sauce
3 garlic cloves, minced
1 tablespoon minced fresh ginger
1/2 teaspoon fresh cracked black pepper
6 chicken drumsticks, about 1.25 pounds
a few pinches chopped fresh parsley

In a medium bowl, whisk together balsamic vinegar, honey, brown sugar, soy sauce, garlic, ginger and cracked black pepper. Pour into a large ziplock bag and add chicken drumsticks. Shake to coat chicken and refrigerate for 8 hours, or overnight, giving the bag a shake whenever you think about it.

Preheat oven to 400°F. Line a rimmed baking sheet with foil and place a Cooling Rack on top.

Remove the chicken from the bag, reserving the marinade, and place the drumsticks on the rack. Bake the drumsticks, on the middle oven rack, for 25 minutes.

While the chicken is baking, place the leftover marinade in a small saucepan. Bring the marinade to a boil, then reduce the heat to a slow simmer. Cook over low heat, stirring as needed, for about 15 minutes or until thickened.

Remove drumsticks from oven (after first 25 minutes of cooking) and heavily coat with the thickened marinade, using a silicone pastry brush. Return to the oven and cook for 10 more minutes. Coat the drumsticks again and return to oven to cook for 5 more minutes, or until an internal temperate of 160°F is reached.

Coat the drumsticks one last time, with any remaining sauce, and sprinkle with parsley. Serve immediately.

Potato Bacon Casserole

Recipe

•4 cups frozen shredded hash brown potatoes
•1/2 cup finely chopped onion
•8 ounces bacon cooked and crumbled
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•1 cup (4 oz.) shredded cheddar cheese
•1 can (12 fl. oz.) Evaporated Milk
•1 large egg, lightly beaten
•1 1/2 teaspoons seasoned salt
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PREHEAT oven to 350° F. Grease 8-inch-square baking dish.
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LAYER 1/2 potatoes, 1/2 onion,
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1/2 bacon
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and 1/2 cheese
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in prepared baking dish; repeat layers.
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Combine evaporated milk, egg and seasoned salt in small bowl.
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Pour evenly over potato mixture;
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cover.
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BAKE for 55 to 60 minutes. Uncover; bake for an additional 5 minutes. Let stand for 10 to 15 minutes before serving.
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Top with sour cream
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Here’s the recipe for you again:

4 cups frozen shredded hash brown potatoes
1/2 cup finely chopped onion
8 ounces bacon cooked and crumbled
1 cup (4 oz.) shredded cheddar cheese
1 can (12 fl. oz.) Evaporated Milk
1 large egg, lightly beaten
1 1/2 teaspoons seasoned salt

PREHEAT oven to 350° F. Grease 8-inch-square baking dish.

LAYER 1/2 potatoes, 1/2 onion, 1/2 bacon and 1/2 cheese in prepared baking dish; repeat layers. Combine evaporated milk, egg and seasoned salt in small bowl. Pour evenly over potato mixture; cover.

BAKE for 55 to 60 minutes. Uncover; bake for an additional 5 minutes. Let stand for 10 to 15 minutes before serving.

Arroz con Gandules – Rice & Pigeon Peas, A Puerto Rican Feast for Fawn

On November 11, 2012 I celebrated my 35 years of life

So my friend Fawn was flying in from Kansas to spend my birthday weekend with me. She was flying in Friday the 9th. So I decided that I wanted to make her a Puerto Rican Dinner for her first night here! Because you know how I am, I HAVE to cook for whoever is staying at my house! So I made her: Roasted Pork Shoulder (Pernil) and Normy made Rice with Pigeon Peas – Arroz con Gandules and Fried Plantains (Tostones)

for the pork I use a LOT of garlic
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just wanted to share a few photos of how I made it
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and now for the Pork Shoulder! The best PORK!
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So on the way home from the airport from picking Fawn up, we stopped at the Liquor store
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Let’s get this party started!
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Fawn was REALLY excited to be in Denver!
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Look at my pork shoulder!
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and now for the recipe for Normy’s Arroz con Gandules – Rice & Pigeon Peas

1 tbsp. GOYA® Extra Virgin Olive Oil

¼ lb. country ham, cubed
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½ green bell pepper, chopped (about ½ cup)
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½ yellow onion, chopped (about ½ cup)
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2 packets Sazón
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1 tbsp. Minced Garlic

2 tsp. finely chopped fresh cilantro

1 tsp. Oregano

1½ cups Medium Grain Rice
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1 can (15 oz.) Green Pigeon Peas
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4 oz. Tomato Sauce

1/4 cup Manzanillas Olives Stuffed with Minced Pimientos, sliced
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1. Heat oil in a medium, heavy saucepan over medium-high heat.
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Add ham to pan;
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cook until brown, about 5 minutes. Stir in peppers and onions; cook,
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stirring occasionally,
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scraping up brown bits from bottom, until vegetables are soft and translucent, 10 minutes. Add sazón, garlic,
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cilantro and oregano. Cook until fragrant, about 30 seconds.

2. Add rice to pan.
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Cook, stirring frequently, until coated in oil and toasted, about
1 minute.
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Stir in pigeon peas,

tomato sauce,
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olives
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and 1½ cups water;
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using a wooden spoon, stir once and bring rice mixture to a boil. Cook, uncovered, until water is evaporated, about 10 minutes. Gently stir rice from bottom up.

3. Lower heat to medium low and cook, covered, until rice is tender, about 15 minutes. Remove saucepan from heat. Gently fluff rice with fork. Cover pan and let stand 5 minutes.
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Don’t forget the Fried Plantains (Tostones)

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and now Normy will slice the Pork
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Dinner is served!
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Fawn can not WAIT to try her first Puerto Rican meal!

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Marinara sauce & Happy Birthday to Evelyn

Made this sauce for my mother in law for her birthday dinner. The past two years we have made her chicken parmesan because she seems to like it! Normy makes the best chicken. So we team up and he makes the chicken and I make the sauce…

So here is another Jamie marinara sauce for you.

So you will need:
Grapeseed oil
Red wine
Two yellow onions
4 29 oz cans of tomato sauce
1 29 oz can of Petite Diced tomato chunks
large can of Tomato paste
Italian Seasoning
Ground Thyme
Freeze dried Basil
freshly ground black pepper
Kosher Salt
Balsamic Vinegar
Parsley flakes
Dried Basil
Red Pepper flakes
Garlic salt
Light brown sugar
Freeze dried oregano
Onion Powder
6 garlic cloves

Start by chopping the two yellow onions
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preheat a dutch oven to medium heat and coat the bottom of the pan with Grapeseed oil
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add the onions and saute for a few
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Then stir
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while that cooks go ahead and mince the garlic cloves

once that is finished

add to the onions that have been sautéing
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and stir in and saute for about a minute
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then add the 4 cans of tomato sauce
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and then the tomato chunks
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then stir

then add in the tomato paste
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then add in the wine, about 1/2 a cup
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then add in one cup of water
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then stir that all together, carefully as my pot was really full!
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then add all your spices by taste
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Kosher Salt
Garlic salt
Italian Seasoning
Oregano
Basil
parsley flakes
red pepper flakes
onion powder
Dried thyme
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stir that all in

I also added in the fresh black pepper as well and stirred that in too

then add the balsamic vinegar about 3 tbsp
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then add in about a tbsp of brown sugar
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stir that all together
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here is all the spices I used
Garlic salt
Italian Seasoning
Oregano
Basil
parsley flakes
red pepper flakes
onion powder
Dried thyme
Kosher Salt
and freshly ground black pepper
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simmer it for several hours covered on medium low heat, stirring occasionally and then serve

or what I did was instead of serving it, I put it in jars and then let it cool some more and then put the jars in the fridge for when I needed them the next night for dinner.

and all I did was pour the sauce into a pot and just warmed it for dinner.

So Normy was in charge of the chicken and he had a little helper, TJ
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Normy’s chicken is the best because he uses a LOT of butter!

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Here’s the Recipe for Normy’s Chicken

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Tara was in charge of the Garlic bread
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Suyzel and Isela made the salad
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and I (of course) took pictures of everyone and the food!
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Here’s my plate!
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Tara also made a dessert – Apple Pie Trifle
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and so did I – tiramisu
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Happy Birthday Evelyn
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11-4-2012

Chili cheese nachos

Got the inspiration for this recipe from here

I did mine a little different…

I had some beanless chilli I froze and used for this recipe…

You could make your own chili.

first start by grating 8 oz of extra sharp cheddar cheese

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then grab two plates
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lay a single layer of tortilla chips on the plate like so
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then sprinkle some of the grated cheese over the chips, however much you want
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then melt the cheese in the microwave or oven like I did. I preheated the oven to 350 degrees and placeed the (oven safe) plate in the oven for about 7 minutes or until the cheese was melted
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then add the chili over the cheese (again desired amount, no measuring here)
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then add some Homemade Pico de Gallo
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and a top with a dollop of sour cream (you could add hot sauce, and more cilantro, top with more jalapeno, whatever your heart desires)
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and you have chili cheese nachos. Perfect for an easy dinner or game day snack…

Homemade Pico de Gallo

MMMM Nothing like fresh salsa! THE BEST!

Recipe adapted from http://www.bloggingoverthyme.com/

2 cups diced, de-seeded vine-ripened tomato (roughly 3-4 tomatoes)
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1/3 cup finely chopped white onion
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1 tablespoon minced jalapeno (de-seeded for less heat)
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1/3 cup roughly chopped cilantro
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2 tablespoons freshly squeezed lime juice
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Salt
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1.Combine all ingredients in a bowl. Season with salt.
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2.Best served immediately or refrigerated and used within 2-3 days (if it lasts that long). Enjoy!

(I also added in slices of jalapeno as well)