tag:blogger.com,1999:blog-31984827643557261522024-02-19T07:24:42.799-08:00COOKING WITH Z SPICE"Food is the most primitive form of comfort."Jerilyn Zaveralhttp://www.blogger.com/profile/03208058095380678432noreply@blogger.comBlogger69125tag:blogger.com,1999:blog-3198482764355726152.post-43050574220286355712012-07-26T06:56:00.000-07:002012-07-26T06:56:02.801-07:00A Diet for Patients with Chronic Pain<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiI_3YWR6cJdjJ6_2PK5SXm0fa5Ian4FFu8zI_XC_wAP1HZUAUUdLY0sCAp9VjLa239QVsmR3KyHGK6dUb0nB7D7ZUCRGgIr9YtjNkZHFqFNVKt2ACQAW1FAGkK44iYtB85tnRxr01NVJsd/s1600/Vi+Sorbet.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="238" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiI_3YWR6cJdjJ6_2PK5SXm0fa5Ian4FFu8zI_XC_wAP1HZUAUUdLY0sCAp9VjLa239QVsmR3KyHGK6dUb0nB7D7ZUCRGgIr9YtjNkZHFqFNVKt2ACQAW1FAGkK44iYtB85tnRxr01NVJsd/s320/Vi+Sorbet.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><h3 class="separator" style="clear: both; text-align: center;"><a class="bibleref" href="http://www.biblegateway.com/passage/?search=1+Corinthians+10%3A31&version=ESV">1 Corinthians 10:31</a><span class="note"> </span></h3><h3 style="text-align: center;"> So, whether you eat or drink, or whatever you do, do all to the glory of God. </h3><div class="separator" style="clear: both; text-align: center;"> </div>This is how we begin our day, with a nutritious ViSalus Shake. A shake for breakfast can help you maintain healthy blood sugar levels, help curb hunger and get protein rich nutrition in a shake that can't be beat. No other shake compares in quality of proteins, blend of proteins, comprehensive nutrition, key nutrients (fiber, prebiotics and more) and taste! The high protein in the shake is exactly what someone with chronic pain needs!<br />
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Patients with chronic pain need a high-protein-intake diet, with avoidance of carbohydrate-induced episodes of hypoglycemia and weight gain.<br />
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Chronic pain is a pervasive issue and fibromyalgia is a very common form. It is a chronic condition whose symptoms include muscle and tissue pain, fatigue, depression, and sleep disturbances.<br />
Recent data suggests that central sensitization, in which neurons in your spinal cord become sensitized by inflammation or cell damage, may be involved in the way fibromyalgia sufferers process pain. <br />
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Certain chemicals in the foods you eat may trigger the release of neurotransmitters that heighten this sensitivity. <br />
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Although there have been only a handful of studies on diet and fibromyalgia, the following eating rules can’t hurt, and may help, when dealing with chronic pain.<br />
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<strong>Limit Sugar as Much as Possible. </strong>Increased insulin levels will typically dramatically worsen pain. So you will want to limit all sugars and this would typically include fresh fruit juices. Whole fresh fruit is the preferred method for consuming fruit products. <br />
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If you are overweight, have high blood pressure, high cholesterol or diabetes, you will also want to limit grains as much as possible as they are metabolized very similarly to sugars. This would also include organic unprocessed grains. Wheat and gluten grains are the top ones to avoid.<br />
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<strong>Eat fresh foods.</strong> Eating a diet of fresh foods, devoid of preservatives and additives, may ease symptoms triggered by coexisting conditions such as irritable bowel syndrome (IBS). <br />
It’s also a good idea to buy organic food when possible, as it’s best to avoid pesticides and chemicals. However, fresh is best. So if you have to choose between local, fresh, non-organic and organic but wilting – go with fresh, and clean properly.<br />
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<strong>Avoid caffeine.</strong> Fibromyalgia is believed to be linked to an imbalance of brain chemicals that control mood, and it is often linked with inadequate sleep and fatigue. The temptation is to artificially and temporarily eliminate feelings of fatigue with stimulants like caffeine, but this approach does more harm than good in the long run. Though caffeine provides an initial boost of energy, it is no substitute for sleep, and is likely to keep you awake.<br />
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<strong>Try avoiding nightshade vegetables.</strong> Nightshade vegetables like tomatoes, potatoes, and eggplant may trigger arthritis and pain conditions in some people.<br />
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<strong>Be Careful with Your Fats.</strong> Animal based omega-3 fats like DHA and EPA have been touted as a heart-healthy food, and they may help with pain, as well. They can help reduce inflammation and improve brain function. At the same time, you want to eliminate all trans fat and fried foods, as these will promote inflammation.<br />
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<strong>Use yeast sparingly.</strong> Consuming yeast may also contribute to the growth of yeast fungus, which can contribute to pain.<br />
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<strong>Avoid pasteurized dairy. </strong>Many fibromyalgia sufferers have trouble digesting milk and dairy products. However, many find that raw dairy products, especially from grass fed organic sources, are well tolerated.<br />
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<strong>Cut down on carbs.</strong> About 90 percent of fibromyalgia patients have low adrenal functioning, which affects metabolism of carbohydrates and may lead to hypoglycemia.<br />
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<strong>Avoid aspartame.</strong> The artificial sweetener found in some diet sodas and many sugar-free sweets is part of a chemical group called excitotoxins, which activate neurons that can increase your sensitivity to pain.<br />
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<strong>Avoid additives.</strong> Food additives such as monosodium glutamate (MSG) often cause trouble for pain patients. MSG is an excitatory neurotransmitter that may stimulate pain receptors; glutamate levels in spinal fluid have been shown to correlate with pain levels in fibromyalgia patients.<br />
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<strong>Stay away from junk food.</strong> Limit or eliminate fast food, candy, and vending-machine products. In addition to contributing to weight gain and the development of unhealthy eating habits, these diet-wreckers may also irritate your muscles, disrupt your sleep, and compromise your immune system.<br />
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The following is taken from an article that I recently came across. I felt it was worth sharing with you, and my hope is that you will pass this information along to someone that you know would benefit from reading it.<br />
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<div class="MercolaText" style="margin-left: 0.5in;">If you have fibromyalgia, then you already know how frustrating it is to manage, and how confusing it is to sort through all the conflicting nutritional advice about how to eat. </div><div class="MercolaText" style="margin-left: 0.5in;"><br />
</div><div class="MercolaText" style="margin-left: 0.5in;">The fact is, there's little scientific evidence to support any single eating plan that will work for all fibromyalgia sufferers. </div><div class="MercolaText" style="margin-left: 0.5in;"><br />
</div><div class="MercolaText" style="margin-left: 0.5in;">You’ve probably read:</div><ul><ul><li>Eat more whole grains. Then, avoid grains altogether. </li>
</ul><ul><li>Eat fruit of all kinds. Then, some fruit increases pain. </li>
<li>Eat fresh, organic tomatoes. Followed by, tomatoes and other nightshade vegetables will make you feel worse. </li>
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<div class="MercolaText" style="margin-left: 0.5in;">Confused yet about how to stock your refrigerator? </div><div class="MercolaText" style="margin-left: 0.5in;"><br />
</div><div class="MercolaText" style="margin-left: 0.5in;">The problem is that fibromyalgia is a complex array of symptoms involving widespread pain and fatigue and has multiple causative factors. No one treatment is effective for everyone.</div><div class="MercolaText" style="margin-left: 0.5in;">Kent Holtorf, MD, the medical director of the Holtorf Medical Group Center for Endocrine, Neurological and Infection Related Illness in Torrance, California states:</div><div class="MercolaText" style="margin-left: 0.5in;"><br />
</div><div class="MercolaText" style="margin-left: 0.75in;">“<em>We’re at the point now where we know diet plays a role in this disease—it’s just not the same diet for everybody. And not everybody is helped in the same way.”<a href="http://articles.mercola.com/sites/articles/archive/2010/01/19/Foods-That-Chronic-Pain-Sufferers-Need-to-Avoid--.aspx#_edn1" name="_ednref">[i]</a></em></div><div class="MercolaText" style="margin-left: 0.75in;"><br />
</div><div class="MercolaText" style="margin-left: 0.5in;"><strong><em>Fibromyalgia requires an approach that is as diverse as the disease</em></strong><em>.</em></div><div class="MercolaText" style="margin-left: 0.5in;">So, if you have fibromyalgia, you aren’t that different from everyone else in terms of your nutritional needs. Your diet must be tailored to your own genetic composition.</div><div class="MercolaText" style="margin-left: 0.5in;"><br />
</div><div class="MercolaText" style="margin-left: 0.5in;">So, where do you start?</div><div class="MercolaText" style="margin-left: 0.5in;"><br />
</div><div class="MercolaNLSubheading"><span style="color: red;"><strong>Nutritional Typing a Crucial Step for Fibromyalgia </strong></span></div><div class="MercolaText" style="margin-left: 0.5in;">The best starting point is determining what <a href="http://www.mercola.com/nutritionplan/index.htm">nutritional type</a> you are, so that you will know how your body reacts to food. I have condensed my <a href="http://www.mercola.com/nutritionplan/index.htm">nutrition plan</a> into an easy to follow eating plan that progresses in three stages, from beginner to advanced. </div><div class="MercolaText" style="margin-left: 0.5in;">Nutritional Typing is not a diet. It is a way to determine which of three basic groups you fit into: Protein Type, Carb Type, or Mixed Type. </div><div class="MercolaText" style="margin-left: 0.5in;">I have found that eating this way seems to help decrease or eliminate fibromyalgia symptoms. However, it is also clear that eating in accordance with your nutritional type alone is not the complete answer to symptom relief.</div><div class="MercolaNLSubheading"><span style="color: red;"><strong>My Dietary Ten Commandments</strong></span></div><div class="MercolaText" style="margin-left: 0.25in;">Although there is no “one-size-fits-all” diet, there are dietary guidelines that I consider absolute—fibromyalgia or otherwise.</div><div class="MercolaText" style="margin-left: 0.75in; text-indent: -0.25in;">1.<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "times new roman";"> </span>Avoid artificial sweeteners. <a href="http://articles.mercola.com/sites/articles/archive/2005/10/06/aspartame-killing-us-by-degrees-part-i.aspx">Aspartame</a>, in particular, has been known to trigger fibromyalgia-type symptoms, and if you have the disease already, it will only make it worse. Artificial sweeteners could be responsible for part or even all of your symptoms. (You can read more about this in my book <a href="http://products.mercola.com/sweet-deception/">Sweet Deception</a>.)</div><div class="MercolaText" style="margin-left: 0.75in; text-indent: -0.25in;">2.<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "times new roman";"> </span>Eat a varied diet of fresh, organic, whole foods that are as close to their natural state as possible. Whole fruits and vegetables are rich in antioxidants, which have anti-inflammatory properties<a href="http://articles.mercola.com/sites/articles/archive/2010/01/19/Foods-That-Chronic-Pain-Sufferers-Need-to-Avoid--.aspx#_edn2" name="_ednref">[ii]</a>. The more colorful your produce, the better! Go for those deep oranges, reds, purples and greens.</div><div class="MercolaText" style="margin-left: 0.75in; text-indent: -0.25in;">3.<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "times new roman";"> </span>Eat as many raw foods (“living foods”) as possible for their enzymes and <a href="http://articles.mercola.com/sites/articles/archive/2006/04/11/stay-away-from-frozen-foods.aspx">biophotons</a>. I try to eat at least 80 percent of my food raw. Cooking food to above 118 degrees F destroys enzymes and reduces nutrient uptake.</div><div class="MercolaText" style="margin-left: 0.75in; text-indent: -0.25in;">4.<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "times new roman";"> </span>Drink plenty of <a href="http://articles.mercola.com/sites/articles/archive/2009/02/07/tap-water-toxins-is-your-water-trying-to-kill-you.aspx#178117">pure, filtered water that is fluoride-free</a>.</div><div class="MercolaText" style="margin-left: 0.75in; text-indent: -0.25in;">5.<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "times new roman";"> </span>Avoid all additives, preservatives, and processed foods.</div><div class="MercolaText" style="margin-left: 0.75in; text-indent: -0.25in;">6.<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "times new roman";"> </span>Avoid <a href="http://articles.mercola.com/sites/articles/archive/2010/01/02/HighFructose-Corn-Syrup-Alters-Human-Metabolism.aspx">sugar</a> and caffeine, including sodas, fruit juices and <a href="http://articles.mercola.com/sites/articles/archive/2007/03/17/are-you-overdosing-on-caffeine-with-energy-drinks.aspx">energy drinks</a>.</div><div class="MercolaText" style="margin-left: 0.75in; text-indent: -0.25in;">7.<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "times new roman";"> </span>Eliminate or strictly limit alcohol consumption.</div><div class="MercolaText" style="margin-left: 0.75in; text-indent: -0.25in;">8.<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "times new roman";"> </span>Make sure you are eating enough long-chain animal based <a href="http://articles.mercola.com/sites/articles/archive/2008/09/23/the-incredible-importance-of-omega-3-s.aspx">omega 3 fatty acids</a> from fish or krill oils. Omega 3s decrease inflammation, joint pain, swelling and stiffness and are natural pain reducers, in addition to providing many other health benefits.</div><div class="MercolaText" style="margin-left: 0.75in; text-indent: -0.25in;">9.<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "times new roman";"> </span><a href="http://articles.mercola.com/sites/articles/archive/2005/02/05/coconut-diet2.aspx">Coconut</a> and coconut oil have been found to be beneficial to people with fibromyalgia, chronic fatigue syndrome, and hypothyroidism.</div><div class="MercolaText" style="margin-left: 0.75in; text-indent: -0.25in;">10. <a href="http://articles.mercola.com/sites/articles/archive/2007/07/16/five-powerful-reasons-to-eat-slower.aspx">Eat slowly</a> and fully chew and enjoy your food!</div><div class="MercolaNLSubheading"><span style="color: red;"><strong>Detecting Food Sensitivities</strong></span></div><div class="MercolaText" style="margin-left: 0.5in;">If you are already following these dietary guidelines and want to delve deeper into what foods might be increasing your symptoms, then the next step is <em>refining</em> your dietary plan, within your nutritional type category.</div><div class="MercolaText" style="margin-left: 0.5in;">There is some evidence that people with fibromyalgia experience fewer symptoms if they eliminate one or more foods that are the most common triggers for <a href="http://articles.mercola.com/sites/articles/archive/2007/07/13/food-allergies-do-you-have-unexplained-symptoms.aspx">food allergies or food sensitivities</a>.</div><div class="MercolaText" style="margin-left: 0.5in;">Sensitization refers to a gradual change in how your immune system reacts to a particular substance, often resulting in an allergy.</div><div class="MercolaText" style="margin-left: 0.5in;">In “central sensitization,” your entire central nervous system becomes sensitized to a substance, and this happens to be one of the proposed mechanisms for fibromyalgia and chronic fatigue syndrome, in terms of how your body amplifies pain signals<a href="http://articles.mercola.com/sites/articles/archive/2010/01/19/Foods-That-Chronic-Pain-Sufferers-Need-to-Avoid--.aspx#_edn3" name="_ednref">[iii]</a>.</div><div class="MercolaText" style="margin-left: 0.5in;">Fibromyalgia sufferers are particularly vulnerable to becoming centrally sensitized to certain foods, causing an immune reaction that exacerbates their symptoms. </div><div class="MercolaText" style="margin-left: 0.5in;">The most common things in your diet that will cause a problem are corn, wheat, soy, dairy, citrus and sugar. The top three worst offenders are pasteurized milk, soy and gluten (wheat and other grains).</div><div class="MercolaText" style="margin-left: 0.5in;">In <a href="http://articles.mercola.com/sites/articles/archive/2001/11/07/fibromyalgia-part-two.aspx">one study of 17 fibromyalgia patients</a>, nearly half experienced a “significant reduction in pain” after eliminating corn, wheat, dairy, citrus and sugar. </div><div class="MercolaText"><strong><span style="color: red;">Other Important Factors to Remember</span></strong></div><div class="MercolaText" style="margin-left: 0.25in;">Here is a checklist of the most significant ones you might need to address:</div><div class="MercolaText" style="margin-left: 0.25in;"></div><ul><ul><li><a href="http://www.mercola.com/article/sleep.htm">Sleep disruption</a> is almost always a significant problem with fibromyalgia. </li>
</ul></ul><ul><ul><li><a href="http://blogs.mercola.com/sites/vitalvotes/archive/2007/11/15/exercise-eases-the-pain-of-fibromyalgia.aspx">Exercise</a> is known to ease the pain of fibromyalgia and is an extremely important aspect of your daily routine. In one <a href="http://articles.mercola.com/sites/articles/archive/2002/03/16/fibromyalgia-part-three.aspx"><span style="color: black; text-decoration: none;">study by Harvard researchers</span></a>, after exercising for 20 weeks, women with fibromyalgia reported improved muscle strength and endurance, and lessening of their symptoms including pain, stiffness, fatigue and depression. </li>
</ul></ul><ul><ul><li>In my experience, nearly all fibromyalgia sufferers have some form of underlying stress or emotional component that contributes to their condition. </li>
</ul></ul><ul><ul><li><span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal symbol;"> </span>Check your <a href="http://articles.mercola.com/sites/articles/archive/2008/12/16/my-one-hour-vitamin-d-lecture-to-clear-up-all-your-confusion-on-this-vital-nutrient.aspx">vitamin D</a> levels. Some of the new research on vitamin D shows that low vitamin D can worsen fibromyalgia, among other things. It has also been shown that <a href="http://articles.mercola.com/sites/articles/archive/2005/03/05/sunlight-part-two.aspx">sunlight is a natural painkiller</a>. </li>
</ul></ul>All it takes to feel better is a little willingness to make a few lifestyle changes, and perhaps explore some alternatives to what you’ve been doing. <br />
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You can’t ever predict which little change is going to be the heavy hitter—so you might have to go through a little trial and error. But when you do find it, a little tweak can be a game changer!<br />
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I made some lifestyle changes, and in the process I have lost 28 pounds and a cane/walker. I have gained some cute shoes on my feet, energy, and I got my life back!!<br />
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You can make a lifestyle change also. All you have to do is join me on my 90 day Challenge. Click on the link below to get started.<br />
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<a href="http://www.jzaveral.bodybyvi.com/">www.jzaveral.bodybyvi.com</a><br />
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<div clear="all"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtP-tmTxfk1Kiw9wXQcinvQmN-u6qUZtm1E9P4lAZtuUBJLgWI8Hc1pguFp8b7gqblHlkuiIOsLO1q9iwkybZd5Sfy1aE2-JmqWfB49tJwrnN739t3rvWfi4W-Olmbi3nr9ricNkcxohg9/s1600/TurkeyPaninis_article.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtP-tmTxfk1Kiw9wXQcinvQmN-u6qUZtm1E9P4lAZtuUBJLgWI8Hc1pguFp8b7gqblHlkuiIOsLO1q9iwkybZd5Sfy1aE2-JmqWfB49tJwrnN739t3rvWfi4W-Olmbi3nr9ricNkcxohg9/s320/TurkeyPaninis_article.jpg" width="320" /></a></div><h3 style="text-align: left;"> </h3><h3 style="text-align: center;"> Turkey Paninis with Sun-Dried Tomatoes</h3><div style="text-align: center;"><br />
</div><h3>INGREDIENTS:</h3><ul><li>1 whole-wheat baguette, cut crosswise in fourths</li>
<li>12 sun-dried tomatoes (packed in olive oil), patted dry and halved</li>
<li>2 oz part-skim mozzarella cheese, thinly sliced</li>
<li>6 1-oz slices reduced-sodium fresh deli turkey</li>
<li>1 1/2 cups arugula leaves</li>
</ul><h3>INSTRUCTIONS:</h3><ol><li>Split open baguette sections and layer each bottom half with 6 pieces tomato, 1/2 oz cheese, 1 1/2 slices turkey and top half of bread. Toast sandwich on a countertop grill or panini press on medium heat, lid down, until lightly browned, about 6 minutes. If using stove top method, toast about 3 minutes per side, or until lightly browned.</li>
<li>As soon as paninis are done toasting, open each and add 1/3 cup arugula. Slice each panini on the diagonal and serve immediately.</li>
</ol><h3>Nutritional Bonus:</h3>One turkey panini provides over 100% of the recommended daily dose of vitamin K, a micro nutrient essential for blood clotting.</div>Jerilyn Zaveralhttp://www.blogger.com/profile/03208058095380678432noreply@blogger.com0Tulare, CA 93274, USA36.2077288 -119.3473379000000136.145620799999996 -119.39585840000001 36.2698368 -119.29881740000002tag:blogger.com,1999:blog-3198482764355726152.post-60805591168563635422012-07-25T08:19:00.000-07:002012-07-25T08:19:39.363-07:00Revitalizing Your Life Through Food<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfI6g0z4fWPcGFpW264TYf4gwyggYJVQBGwZ_y2wwwGSgbEiafk0KReMxbczBY0aq0lVuelTe-SdgTfNDc3jUbyHsIrVHJBNlg8QN-oY2liBGVvsQW-6Bc7hzZuanPhDJStRhnfoP8iTeW/s1600/Penne+with+Sun-dried+Tomato+Pesto.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfI6g0z4fWPcGFpW264TYf4gwyggYJVQBGwZ_y2wwwGSgbEiafk0KReMxbczBY0aq0lVuelTe-SdgTfNDc3jUbyHsIrVHJBNlg8QN-oY2liBGVvsQW-6Bc7hzZuanPhDJStRhnfoP8iTeW/s1600/Penne+with+Sun-dried+Tomato+Pesto.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a class="bibleref" href="http://www.biblegateway.com/passage/?search=1+Corinthians+3%3A16-17&version=ESV">1 Corinthians 3:16-17</a><span class="note"> </span></div><div style="text-align: center;"> <strong>Do you not know that you are God's temple and that God's Spirit dwells in you? If anyone destroys God's temple, God will destroy him. For God's temple is holy, and you are that temple.</strong> </div><div class="separator" style="clear: both; text-align: center;"><br />
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As many of you know, I have battled with health issues for many years. Learning to that you are going to have to live with chronic pain is never easy. This can especially be true when that diagnosis is chronic nerve pain, a form that is notoriously difficult to treat. <br />
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I have been forced to re-evaluate my life and make some very serious changes, beginning with my eating habits and finishing it off with a fitness regime. In the beginning I wondered how I was going to be able to exercise, when most days I could not even get off of the couch. I had not been able to put shoes on my feet for almost 3 years and going to the gym or taking a walk around the block seemed so unrealistic to me. I began doing research on my condition and decided that I was not going to be "held hostage" by this disease. I realized that the only way to free myself from this bondage was to overpower my illness and take it by storm! And so I did!!<br />
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Don’t think that having chronic pain has to limit what you are able to do. Regular exercise and a healthy diet have been shown to reduce the effects of chronic pain, especially when used in conjunction with other treatments. Exercise and a healthy lifestyle can give you more energy, help you sleep better and maintain your strength and endurance. <br />
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I would like to share with you what I have learned and how I have slowly began to regain control of my life. It all began with a text message inviting me to a Challenge Party. Having no idea what it was or what I was in for, I decided to take a chance and go. That was the beginning of a life transformation for me.<br />
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You see, I had a desire to transform my life, and improve my health and along the way I am able to increase our prosperity. I not only had a dream of being able to walk, unassisted, but, I wanted to be free of the mounting debt that this illness has put upon us. <br />
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In the last 90 days I have begun to get in shape, I have lost 28 pounds, I go to the gym, and I have shoes on my feet! Attending that Challenge Party and learning about ViSalus has helped me to achieve life-changing results. Now I am able to take these results and share them with you.<br />
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I am embarking upon my second 90 day Challenge and I am inviting all of you to join me on this journey. The Challenge is built upon nutrition that helps your body to burn fat, support lean muscle, boost metabolism and control hunger. With five different Challenge Kits to choose from, achieving success is as simple as selecting a kit.<br />
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Everyday I have a wonderful tasting shake for breakfast and one for lunch. I make sure to eat a healthy snack in between these meals and one between lunch and dinner. Then my husband and I sit down to a well balanced meal for dinner. It is these recipes that I would like to share with you.<br />
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<a href="http://www.jzaveral.bodybyvi.com/">www.jzaveral.bodybyvi.com</a><br />
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</div><div style="text-align: center;"><strong></strong></div><div style="text-align: center;"><strong>Penne with Sun-dried Tomato Pesto</strong></div><div style="text-align: center;"><br />
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<h2 class="kv-ingred">Ingredients</h2><!--concordance-begin--><ul class="kv-ingred-list1"><li class="ingredient">12 ounces penne pasta</li>
<li class="ingredient">1 (8.5-ounce) jar sun-dried tomatoes packed in olive oil</li>
<li class="ingredient">2 garlic cloves</li>
<li class="ingredient">Salt and freshly ground black pepper</li>
<li class="ingredient">1 cup (packed) fresh basil leaves</li>
<li class="ingredient">1/2 cup freshly grated Parmesan</li>
</ul><!--concordance-end--><h2>Directions</h2><div class="instructions"><div class="instruction"> Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 8 minutes. Drain, reserving 1 cup of the cooking liquid.</div><br />
Meanwhile, blend the sun-dried tomatoes and their oil, garlic, salt and pepper, to taste, and basil in a food processor and blend until the tomatoes are finely chopped. Transfer the tomato mixture to a large bowl. Stir in the Parmesan.<br />
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Add the pasta to the pesto and toss to coat, adding enough reserved cooking liquid to moisten. Season the pasta, to taste, with salt and pepper and serve. </div><br />
<a href="http://www.jzaveral.bodybyvi.com/" target="_blank">www.jzaveral.bodybyvi.com</a></div>Jerilyn Zaveralhttp://www.blogger.com/profile/03208058095380678432noreply@blogger.com0Tulare, CA 93274, USA36.2077288 -119.3473379000000136.145620799999996 -119.39585840000001 36.2698368 -119.29881740000002tag:blogger.com,1999:blog-3198482764355726152.post-32554866761393178962011-12-19T13:14:00.000-08:002011-12-19T13:14:53.577-08:00Slow Cooker Pot Roast with Dill Sauce<div dir="ltr" style="text-align: left;" trbidi="on">Draped over tender beef, carrots and potatoes, a creamy dill sauce adds rich flavor to a family favorite.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMo7urvBMvMHoWoxUTmeEMiaKNy2XcoeUDinVzLUlQFwnvkN2iP_3qcZe8HPdD-TXamejzakktMYGKl7jG0YZXSgYYLvIU-cBWkSRQF27xOZ4CeJyymJJTEYNkc31P56htN23mLVg0lv5V/s1600/Slow+Cooker+Pot+Roast+with+Dill+Sauce.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMo7urvBMvMHoWoxUTmeEMiaKNy2XcoeUDinVzLUlQFwnvkN2iP_3qcZe8HPdD-TXamejzakktMYGKl7jG0YZXSgYYLvIU-cBWkSRQF27xOZ4CeJyymJJTEYNkc31P56htN23mLVg0lv5V/s200/Slow+Cooker+Pot+Roast+with+Dill+Sauce.jpg" width="200" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Pot Roast:</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">2 tablespoons All Purpose Flour</div><div class="separator" style="clear: both; text-align: left;">1 teaspoon Salt</div><div class="separator" style="clear: both; text-align: left;">1/4 teaspoon white pepper</div><div class="separator" style="clear: both; text-align: left;">1 boneless Beef Pot Roast </div><div class="separator" style="clear: both; text-align: left;"> (about 2 lbs), trimmed of fat</div><div class="separator" style="clear: both; text-align: left;">1 cup Progresso Beef flavored broth</div><div class="separator" style="clear: both; text-align: left;"> (from a 32 oz. carton)</div><div class="separator" style="clear: both; text-align: left;">1 tablespoon Dijon Mustard</div><div class="separator" style="clear: both; text-align: left;">4 cloves garlic, finely chopped</div><div class="separator" style="clear: both; text-align: left;">1/2 teaspoon dried dill weed</div><div class="separator" style="clear: both; text-align: left;">1 large onion, cut into twelve wedges</div><div class="separator" style="clear: both; text-align: left;">1 16-ounce ready to eat, baby cut</div><div class="separator" style="clear: both; text-align: left;"> carrots</div><div class="separator" style="clear: both; text-align: left;">4 medium Yukon gold potatoes</div><div class="separator" style="clear: both; text-align: left;"> (about 1 1/4 pounds), unpeeled,</div><div class="separator" style="clear: both; text-align: left;"> cut into 1" cubes</div><div class="separator" style="clear: both; text-align: left;">1/2 teaspoon lemon-pepper seasoning</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Dill Sauce:</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">2 tablespoons all purpose flout</div><div class="separator" style="clear: both; text-align: left;">2 tablespoons water</div><div class="separator" style="clear: both; text-align: left;">1 teaspoon dried dill weed</div><div class="separator" style="clear: both; text-align: left;">1 cup fat free sour cream</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Directions:</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span class="stepDescription instruction" id="main_0_leftcolumn_0_MethodsListView_ctrl0_StepDescriptionItemLabel">On sheet of waxed paper or in shallow bowl, mix 2 tablespoons flour, 1 teaspoon salt and the white pepper. Place beef on flour mixture; turn to coat evenly.</span></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"> <span class="stepDescription instruction" id="main_0_leftcolumn_0_MethodsListView_ctrl1_StepDescriptionItemLabel">Spray 5- to 6-quart slow cooker with cooking spray. Heat 12-inch nonstick skillet over medium-high heat. Add beef to skillet; cook about 5 minutes, turning once, until golden brown on both sides. Place in cooker.</span></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span class="stepDescription instruction"><span class="stepDescription instruction" id="main_0_leftcolumn_0_MethodsListView_ctrl2_StepDescriptionItemLabel">In small bowl, mix broth, mustard, garlic and dill weed. Pour over beef in cooker. Place onion, carrots and potatoes on top of beef. Sprinkle with lemon-pepper seasoning.</span></span></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span class="stepDescription instruction"><span class="stepDescription instruction"><span class="stepDescription instruction" id="main_0_leftcolumn_0_MethodsListView_ctrl3_StepDescriptionItemLabel">Cover; cook on Low heat setting 9 to 10 hours.</span></span></span></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span class="stepDescription instruction"><span class="stepDescription instruction"><span class="stepDescription instruction"><span class="stepDescription instruction" id="main_0_leftcolumn_0_MethodsListView_ctrl4_StepDescriptionItemLabel">Remove beef and vegetables from cooker; place on large serving platter and cover to keep warm. In small bowl, beat all sauce ingredients except sour cream with wire whisk until smooth.</span></span></span></span></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span class="stepDescription instruction"><span class="stepDescription instruction"><span class="stepDescription instruction"><span class="stepDescription instruction"><span class="stepDescription instruction" id="main_0_leftcolumn_0_MethodsListView_ctrl5_StepDescriptionItemLabel">Strain any fat from liquid in cooker. Pour liquid into 1-quart saucepan; heat to boiling over high heat. Stir flour mixture into hot liquid; cook 2 to 3 minutes, stirring constantly, until thickened. Remove from heat; stir in sour cream.</span></span></span></span></span></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span class="stepDescription instruction"><span class="stepDescription instruction"><span class="stepDescription instruction"><span class="stepDescription instruction"><span class="stepDescription instruction"><span class="stepDescription instruction" id="main_0_leftcolumn_0_MethodsListView_ctrl6_StepDescriptionItemLabel">Cut beef into 8 serving pieces. Serve sauce with beef and vegetables.</span></span></span></span></span></span></div></div>Jerilyn Zaveralhttp://www.blogger.com/profile/03208058095380678432noreply@blogger.com0tag:blogger.com,1999:blog-3198482764355726152.post-11537413856611188352011-12-15T14:51:00.001-08:002011-12-16T06:35:06.659-08:00Parmesan-Garlic Butter Green Beans<div dir="ltr" style="text-align: left;" trbidi="on">Give those green beans a little pizzaz tonight with a sprinkling of Parmesan Cheese, some garlic and only 15 minutes of prep time!!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHNuzhXOyIQplCkR1jjEIC9IPNskdPdu46GOynl8ID8ifuH09XuHIB9NPBIVFPyRKm8JBS_ZC44vrpkzaAFmYHT-GTvs08Ux0dtjd3mWfdRokJB2ALbOlwaRAJOh_I59RxPNjZvcBeyWGl/s1600/parmesan-garlic-butter-green-beans-1179a81e-1926-4cf5-844f-6a097ac2e77e-l.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHNuzhXOyIQplCkR1jjEIC9IPNskdPdu46GOynl8ID8ifuH09XuHIB9NPBIVFPyRKm8JBS_ZC44vrpkzaAFmYHT-GTvs08Ux0dtjd3mWfdRokJB2ALbOlwaRAJOh_I59RxPNjZvcBeyWGl/s200/parmesan-garlic-butter-green-beans-1179a81e-1926-4cf5-844f-6a097ac2e77e-l.jpg" width="200" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: left;">4 cups of frozen whole green beans</div><div class="separator" style="clear: both; text-align: left;">2 tablespoons butter</div><div class="separator" style="clear: both; text-align: left;">1 small clove garlic, finely chopped</div><div class="separator" style="clear: both; text-align: left;">1 tablespoon grated Parmesan cheese</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="ACThead6">Directions:</div><span class="instructions"></span><br />
<span class="instructions"><div class="step"><div class="stepbystep"> </div><div class="stepbystepInstruction">Cook green beans as directed on bag to desired doneness--except do not season to taste; drain.</div></div><div class="clearall"> </div><div class="step"><div class="stepbystepInstruction">Meanwhile, in 1-quart saucepan, melt butter over medium-low heat. Add garlic; cook 2 to 3 minutes, stirring frequently, until garlic is tender.</div></div><div class="clearall"></div><div class="step"><div class="stepbystepInstruction">Pour garlic butter over cooked green beans; stir to coat. Sprinkle with cheese; toss gently.</div></div></span><br />
<div align="left" class="separator" style="clear: both; text-align: center;"></div></div>Jerilyn Zaveralhttp://www.blogger.com/profile/03208058095380678432noreply@blogger.com0tag:blogger.com,1999:blog-3198482764355726152.post-13437849575633375072011-11-30T15:16:00.000-08:002011-11-30T15:16:21.362-08:00Butternut Squash Risotto<div dir="ltr" style="text-align: left;" trbidi="on">My daughter and I attended our local farmer's market a couple of Saturday's ago and I could not resist getting a couple of butternut squash. It is probably my favorite squash and has so many uses. Such as the recipe I am sharing with you.<br />
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If you like the natural sweet flavor of butternut squash, you'll love this risotto! It is so creamy and full of flavor! Great as a side dish or main course.<br />
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I hope you enjoy it as much as we did.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMmjT-WM4u5wn4dhH3Wc3UIVR6MkEndU1W8iWaukgJhhh5ngTvEgxTJ8Ga2IajlTfe0RuYRn9wOav49BeajC7Qu-DLou5oA5JA1a5s_G2tFF-iVKvvlQx7PJK-TerbFukeo9YW5c9nAcqX/s1600/Butternut+Squash+Rissotto.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMmjT-WM4u5wn4dhH3Wc3UIVR6MkEndU1W8iWaukgJhhh5ngTvEgxTJ8Ga2IajlTfe0RuYRn9wOav49BeajC7Qu-DLou5oA5JA1a5s_G2tFF-iVKvvlQx7PJK-TerbFukeo9YW5c9nAcqX/s200/Butternut+Squash+Rissotto.jpg" width="200" /></a></div><br />
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Ingredients<br />
<ul tabindex="-1"><li class="plaincharacterwrap ingredient"> 2 cups cubed butternut squash</li>
<li class="plaincharacterwrap ingredient"> 2 tablespoons butter</li>
<li class="plaincharacterwrap ingredient"> 1/2 onion, minced</li>
<li class="plaincharacterwrap ingredient"> 1 cup Arborio rice</li>
<li class="plaincharacterwrap ingredient"> 1/3 cup dry white wine</li>
<li class="plaincharacterwrap ingredient"> 5 cups hot chicken stock</li>
<li class="plaincharacterwrap ingredient"> 1/4 cup grated Parmesan cheese</li>
<li class="plaincharacterwrap ingredient"> salt and ground black pepper to taste</li>
</ul><div style="border-top-color: rgb(204, 204, 204); border-top-style: dotted; border-top-width: 1px; margin-top: 20px; width: 300px;"></div><div class="directions" style="margin-top: 10px;"><h3> Directions</h3><ol><li><span class="plaincharacterwrap break"> Place squash cubes into a steamer basket in a saucepan. Add water, cover, and bring to a boil over medium-high heat. Allow to steam until the squash is tender (10 to 15 minutes), then drain, and mash in a bowl with a fork. </span></li>
<li><span class="plaincharacterwrap break"> Melt butter in a saucepan over medium-high heat. Add onion; cook and stir for 2 minutes until the onion begins to soften, then stir in the rice. Continue cooking and stirring until the rice is glossy from the butter, and the onion begins to brown on the edges, about 5 minutes more. </span></li>
<li><span class="plaincharacterwrap break"> Pour in the white wine; cook, stirring constantly, until it has evaporated. Stir in the mashed squash and 1/3 of the hot chicken stock; reduce heat to medium. Cook and stir until the chicken stock has been absorbed by the rice, 5 to 7 minutes. Add half of the remaining chicken stock, and continue stirring until it has been absorbed. Finally, pour in the remaining stock, and continue stirring until the risotto is creamy. Finish by stirring in the Parmesan cheese, and seasoning to taste with salt and pepper. </span></li>
</ol></div></div>Jerilyn Zaveralhttp://www.blogger.com/profile/03208058095380678432noreply@blogger.com0tag:blogger.com,1999:blog-3198482764355726152.post-20516168479080681812011-11-04T07:41:00.001-07:002011-11-04T07:42:37.781-07:00Savory Mushroom and Herb Pork Roast<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">This tender pork was especially good when I sprinkled crisp, canned french fried onions over the top. I placed the onions in a skillet for just a few minutes to warm them up. Then I served everything up with a hearty helping of mashed potatoes. Yum mm!!!!</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Serve it up this weekend. It is quick, easy, and the perfect Sunday meal.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRWCyeGTupTj53mOc_WMcQw6gt9ddt_CVbPXYsKXbOIV8B_H2YFlPBfnNN0izLWP5hTXjctVfWYGZlFT92hrRQtSx-0V9WNnjg08j4PBxl6vhskSKY_BzKE04gP5wHNBLP-enCtmuLPsZi/s1600/Mushroom+and+Herb+Pork.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRWCyeGTupTj53mOc_WMcQw6gt9ddt_CVbPXYsKXbOIV8B_H2YFlPBfnNN0izLWP5hTXjctVfWYGZlFT92hrRQtSx-0V9WNnjg08j4PBxl6vhskSKY_BzKE04gP5wHNBLP-enCtmuLPsZi/s200/Mushroom+and+Herb+Pork.jpg" width="200" /></a></div><br />
<li class="ingredient">2 medium onions, chopped</li><br />
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<li class="ingredient">12 fresh baby carrots</li><br />
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<li class="ingredient">1 boneless pork shoulder butt roast (3 to 4 pounds)</li><br />
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<li class="ingredient"> Mrs. Dash Salt Free Garlic and Herb seasoning.</li><br />
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<li class="ingredient">1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted</li><br />
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<li class="ingredient">3/4 cup chicken broth</li><br />
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<li class="ingredient">1 can (4 ounces) mushroom stems and pieces, drained</li><br />
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<li class="ingredient">1/2 teaspoon dried thyme</li><br />
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<li class="ingredient">1/2 teaspoon Worcestershire sauce</li><br />
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<li class="ingredient">1/4 teaspoon dried rosemary, crushed</li><br />
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<li class="ingredient">1/4 teaspoon dried marjoram</li><br />
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<li class="ingredient">1/4 teaspoon pepper</li><br />
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<li class="ingredient">1 tablespoon cornstarch</li><br />
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<li class="ingredient">2 tablespoons cold water</li><br />
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<li class="ingredient">French-fried onions, optional</li><br />
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<h2>Directions</h2><ul class="directions"><li>Place onions and carrots in a 5-qt slow cooker. Rub the roast with the Mrs Dash seasoning. Cut roast in half; add to slow cooker. In a small bowl, combine the soup, broth, mushrooms, thyme, Worcestershire sauce, rosemary, marjoram and pepper; pour over pork. Cover and cook on low for 5-6 hours or until meat is tender.</li>
<li> Remove pork to a serving platter; keep warm. Skim fat from cooking juices; transfer to a large saucepan. Bring liquid to a boil. Combine cornstarch and water until smooth; gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened.</li>
<li> Serve pork with gravy. Sprinkle servings with French-friend onions if desired.<b> Yield: </b>8 servings.</li>
</ul></div>Jerilyn Zaveralhttp://www.blogger.com/profile/03208058095380678432noreply@blogger.com2tag:blogger.com,1999:blog-3198482764355726152.post-66510106968645036022011-10-27T17:04:00.000-07:002011-10-27T17:04:20.479-07:00Balsamic Chicken With Spinach and White Beans<div dir="ltr" style="text-align: left;" trbidi="on">Welcome back friends and family! I am going to do my best to get this blog up and running again so that you will have some new dishes to try out for dinner. <br />
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Since my last post I have been busy promoting my book, taking care of my health issues and moving to sunny California. As you see you can purchase my cookbook, Venison and Vine, right here from my blog sight. It is filled with great venison recipes and every recipe gives you suggested side dishes as well as the perfect wine accompaniment to complement the meal. Don't let the venison scare you off!! You can also convert these recipes yourself so that you can substitute beef, pork or chicken. Use your culinary talents and imagination to create something wonderful using one of my recipes.<br />
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For tonight, how about a little taste of Tuscany? This amazing skillet dish brings the flavors of Tuscany right into your own home. Ready in just 35 minutes, it is simple and delicious.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjamj6R_7METqUS5di66YE4tUQ834OSluSacJdLirlTwuHa57mj0ylPjfh1wFuR8Yd8F8OX9FaDpkRbBoY3cF7Jz85B9aBl3l_ulaxb6H7-bwyaeITXhJ6-4gzvqfEZqmvqx9hi_qsAlFAU/s1600/Balsamic+Chicken.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="135" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjamj6R_7METqUS5di66YE4tUQ834OSluSacJdLirlTwuHa57mj0ylPjfh1wFuR8Yd8F8OX9FaDpkRbBoY3cF7Jz85B9aBl3l_ulaxb6H7-bwyaeITXhJ6-4gzvqfEZqmvqx9hi_qsAlFAU/s200/Balsamic+Chicken.jpg" width="200" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Balsamic Chicken with Spinach and White Beans</div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div style="padding-left: 1em; text-indent: -1em;"><span class="ingredient"><span class="amount">2 tablespoons </span><span class="name">olive oil</span></span> </div><div style="padding-left: 1em; text-indent: -1em;"><span class="ingredient"><span class="amount">1 1/4 pounds </span><span class="name">skinless, boneless chicken breast halves</span></span> </div><div style="padding-left: 1em; text-indent: -1em;"><span class="ingredient"><span class="amount">3 cloves </span><span class="name">garlic</span></span>, minced</div><div style="padding-left: 1em; text-indent: -1em;"><span class="ingredient"><span class="amount">1/3 cup </span><span class="name">balsamic vinegar</span></span> </div><div style="padding-left: 1em; text-indent: -1em;"><span class="ingredient"><span class="amount">1 can (10 3/4 ounces) </span><span class="name">Campbell's Condensed Golden Mushroom Soup</span></span> </div><div style="padding-left: 1em; text-indent: -1em;"><span class="ingredient"><span class="amount">1 can (about 15 ounces) </span><span class="name">white kidney beans (cannellini)</span></span>, rinsed and drained</div><div style="padding-left: 1em; text-indent: -1em;"><span class="ingredient"><span class="amount">1 bag (about 7 ounces) </span><span class="name">fresh baby spinach</span></span> </div><div style="padding-left: 1em; text-indent: -1em;"><br />
</div><li>Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until well browned on both sides. Remove the chicken from the skillet.</li><br />
<li>Reduce the heat to medium. Add the garlic to the skillet and cook and stir for 1 minute. Stir in the vinegar and cook, scraping up the browned bits from the bottom of the pan.</li><br />
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<li>Stir the soup and beans in the skillet and heat to a boil. Stir in the spinach. Return the chicken to the skillet. Reduce the heat to medium. Cover and cook until the chicken is cooked through and the spinach is wilted.</li><br />
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</div><div align="left" class="separator" style="clear: both; text-align: center;"></div></div>Jerilyn Zaveralhttp://www.blogger.com/profile/03208058095380678432noreply@blogger.com0tag:blogger.com,1999:blog-3198482764355726152.post-56798324113924568782011-07-27T05:13:00.000-07:002011-07-27T05:13:00.365-07:00Grilled Halibut and Fresh Mango Salsa<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhv03YdRxEpibxcbIWzXLYnhvwYeK2Xu72XAvZp5xlbCWRW45jwgc5By4LwRpD9jwPu4YXsX9lJJDUsBFfnH_BgFlN3FM3zIIuTfpDOl2deM23WL6MP5t7brBI_25_z0rPqSGuIB0crV4Ji/s1600/Grilled+Halibut+and+Fresh+Mango+Salsa.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhv03YdRxEpibxcbIWzXLYnhvwYeK2Xu72XAvZp5xlbCWRW45jwgc5By4LwRpD9jwPu4YXsX9lJJDUsBFfnH_BgFlN3FM3zIIuTfpDOl2deM23WL6MP5t7brBI_25_z0rPqSGuIB0crV4Ji/s200/Grilled+Halibut+and+Fresh+Mango+Salsa.jpg" width="200" /></a></div><br />
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I guarantee that after tasting one bite of this summery dish, you will want to head right back into the kitchen and make another batch of this tropical fruit salsa. Tangy and fruity, with eye-popping color, the mango salsa is fantastic with halibut, but try it on other types of fish also.<br />
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<ul style="text-align: left;"><li><span itemprop="amount">2 cups</span><span itemprop="name"> plum tomatoes, seeded and diced</span><span itemprop="preparation"> </span></li>
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">1 1/2 cups</span><span itemprop="name"> diced peeled ripe mango</span><span itemprop="preparation"> </span></li>
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">1/2 cup</span><span itemprop="name"> diced onion</span><span itemprop="preparation"> </span></li>
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">1/2 cup</span><span itemprop="name"> chopped fresh cilantro</span><span itemprop="preparation"> </span></li>
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">2 tablespoons</span><span itemprop="name"> fresh lime juice</span><span itemprop="preparation"> </span></li>
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">1 tablespoon</span><span itemprop="name"> cider vinegar</span><span itemprop="preparation"> </span></li>
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">1 teaspoon</span><span itemprop="name"> sugar</span><span itemprop="preparation"> </span></li>
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">1 teaspoon</span><span itemprop="name"> salt, divided</span><span itemprop="preparation"> </span></li>
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">1 teaspoon</span><span itemprop="name"> black pepper, divided</span><span itemprop="preparation"> </span></li>
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">2 </span><span itemprop="name"> cloves garlic, minced</span><span itemprop="preparation"> </span></li>
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">4 </span><span itemprop="name"> (6-ounce) halibut fillets</span><span itemprop="preparation"> </span></li>
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">1 tablespoon</span><span itemprop="name"> olive oil</span></li>
</ul><div class="separator" style="clear: both; text-align: center;"></div><br />
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<strong> Directions:</strong><br />
<br />
<li>Prepare grill.</li><br />
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<li>Combine first 7 ingredients. Stir in 1/2 teaspoon salt, 1/2 teaspoon pepper, and garlic.</li><br />
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<li>Rub halibut with oil; sprinkle with 1/2 teaspoon salt and 1/2 teaspoon pepper. Place fish on grill rack; grill 3 minutes on each side or until fish flakes easily when tested with a fork. Serve with mango salsa</li><br />
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</div>Jerilyn Zaveralhttp://www.blogger.com/profile/03208058095380678432noreply@blogger.com1tag:blogger.com,1999:blog-3198482764355726152.post-80625372909798561302011-07-19T05:17:00.000-07:002011-07-19T05:17:42.896-07:00Cool Summer MealHere it is, the dog days of summer are upon us. In Upstate New York, where I live, it is hot and very humid which makes it beyond miserable. I decided that I was not in the mood for cooking anything heavy and not wanting to heat up my kitchen I came up with this quick and easy salad. You can have it ready and on the table in 25 minutes or less. I hope you enjoy it as much as we did.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiD9udTx5oYQlZORkuRNyjR0vmCbjkg1Qa4ak81kfU3pWoJdLcsfFq2I415_ErZ-b54i1w1d-B_FdQYWiCAtaNsyC1qBPJsQ8LNZHBcadqyYTpEI2X6OJbTvhXUYEEHFzmZpq0zrBZX7Zo_/s1600/Spinach%252C+Grapes+and+Bacon.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiD9udTx5oYQlZORkuRNyjR0vmCbjkg1Qa4ak81kfU3pWoJdLcsfFq2I415_ErZ-b54i1w1d-B_FdQYWiCAtaNsyC1qBPJsQ8LNZHBcadqyYTpEI2X6OJbTvhXUYEEHFzmZpq0zrBZX7Zo_/s200/Spinach%252C+Grapes+and+Bacon.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Spinach, Grapes and Bacon Salad<br />
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</tbody></table><div align="center"></div><br />
8 slices bacon<br />
<br />
4 cups grapes<br />
<br />
1/4 cup raspberry vinegar<br />
<br />
1 Tablespoon packed brown sugar<br />
<br />
Dash each of salt and pepper<br />
<br />
6 cups baby spinach<br />
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4 ounces dilled Havarti cheese, shaved<br />
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Pecan halves (optional)<br />
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<strong>Directions:</strong><br />
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<br />
<br />
<span class="amount"><div class="ingredientContent"><span class="name"><strong>1. </strong> In a 12-inch skillet, cook bacon until crisp. Drain on paper towels reserving 3 tablespoons drippings in skillet.</span></div><div class="ingredientContent"><span class="name"> </span></div><div class="ingredientContent"><b>2. </b> Meanwhile, halve 2 cups of the grapes. </div><div class="ingredientContent"><br />
</div><div class="ingredientContent"><b>3. </b> Add vinegar, brown sugar, salt and pepper to skillet. Heat 30 seconds just until warm. </div><div class="ingredientContent"><br />
</div><div class="ingredientContent"><b>4. </b> In a large bowl combine spinach, and halved grapes; add warm drippings mixture. Toss to coat. Divide among 4 plates. Top with cheese and bacon. Serve with remaining grapes and pecans.<strong> Makes 4 servings.</strong></div></span>Jerilyn Zaveralhttp://www.blogger.com/profile/03208058095380678432noreply@blogger.com1tag:blogger.com,1999:blog-3198482764355726152.post-84632025655689445842011-07-12T12:56:00.000-07:002011-07-12T12:56:58.985-07:00Crabby Cakes by JerilynI had a request for a crab cake recipe. I happen to love seafood so having a recipe for them in my vault made it really easy to write this one. I thought maybe it would be fun as well as interesting to give you a little background of the "crab cake". I hope you enjoy them as much as I do and don't forget the lemon to squeeze on the top.<br />
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<div class="separator" style="clear: both; text-align: center;"></div>These chunky crab cakes with fresh herbs, mustard, lemon and mayo are coated with seasoned panko bread crumbs, and baked until golden brown.<br />
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<br />
<strong>The History of Crab Cakes</strong><br />
According to www.foodtimeline.org, food historians tell us the practice of making minced meat cakes/patties (seafood/landfood) is ancient. Minces mixed with bread/spices/fillers came about for two reasons: taste and economy. Primary evidence suggests recipes for crab-cake types dishes were introduced to the colonies by English settlers. About rissoles and croquettes.<br />
A survey of historic American cookbooks confirms crab recipes were popular from colonial days forward. In the 19th century crab recipes proliferated. Many of these combined bread crumbs and spices; some were fried. These recipes are variously called “to stew crabs,” “to fry crabs,” “to dress crab,” “crab patties” or “crab croquettes.” Sometimes they stand alone, others they are noted as possible variations under similar fish/shellfish recipes. The phrase “crab cake” appears to be a 20th century appellation.<br />
“Crab cake. A sauteed or fried patty of crabmeat. The term dates in print to 1930 in Crosby Gaige’s New York World’s Fair Cook Book, where they are called “Baltimore crab cakes,” suggesting they have long been known in the South. A “crabburger” is a crab cake eaten on a hamburger bun.”<br />
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Now let's see who really reads my blog. Here is a little contest for all of you. The first one to send me a comment either on my blog or through face book will receive an autographed copy of my cookbook. So start commenting and good luck.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiinwJFFo7JbnSCSrOD6Z9kLeC1HwKh6LJE-lcZXtfqDTmu7GQ7qCb1Fzb67XG5prQrwo0dbNtz8BLWo-qRm7PDDw-nMZtQlykZdCuHK7m2OJzfagABic-BXYVfxeelm5E7rHH1OQca4fxz/s1600/crab+cakes.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiinwJFFo7JbnSCSrOD6Z9kLeC1HwKh6LJE-lcZXtfqDTmu7GQ7qCb1Fzb67XG5prQrwo0dbNtz8BLWo-qRm7PDDw-nMZtQlykZdCuHK7m2OJzfagABic-BXYVfxeelm5E7rHH1OQca4fxz/s1600/crab+cakes.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Crabcakes</td></tr>
</tbody></table><br />
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1 1/2 cups Progresso® panko crispy bread crumbs<br />
<li class="plaincharacterwrap ingredient"> 1 cup mayonnaise or salad dressing</li><br />
<li class="plaincharacterwrap ingredient"> 2 tablespoons chopped fresh parsley</li><br />
<li class="plaincharacterwrap ingredient"> 1 tablespoon finely chopped chives</li><br />
<li class="plaincharacterwrap ingredient"> 1 tablespoon lemon juice</li><br />
<li class="plaincharacterwrap ingredient"> 2 teaspoons Dijon mustard</li><br />
<li class="plaincharacterwrap ingredient"> 1/8 teaspoon freshly ground pepper</li><br />
<li class="plaincharacterwrap ingredient"> 2 drops red pepper sauce</li><br />
<li class="plaincharacterwrap ingredient"> 2 egg yolks</li><br />
<li class="plaincharacterwrap ingredient"> 3 (6 ounce) cans lump crabmeat, well drained</li><br />
<li class="plaincharacterwrap ingredient"> 1 cup Progresso panko crispy bread crumbs</li><br />
<li class="plaincharacterwrap ingredient"> 2 tablespoons butter, melted</li><br />
<li class="plaincharacterwrap ingredient"> 1 1/2 teaspoons seafood seasoning</li><br />
<li class="plaincharacterwrap ingredient">Lemon wedges (optional)</li><br />
<div class="plaincharacterwrap ingredient"><br />
</div><div class="plaincharacterwrap ingredient"><strong>Directions</strong></div><div class="plaincharacterwrap ingredient"></div><ol><li><span class="plaincharacterwrap break"> Heat oven to 425 degrees F. In medium bowl, mix 1 1/2 cups bread crumbs, the mayonnaise, parsley, chives, lemon juice, mustard, pepper, pepper sauce and egg yolks. Using rubber spatula, gently fold in crabmeat, keeping pieces as large as possible. </span></li>
<li><span class="plaincharacterwrap break"> Shape mixture by 1/4 cupfuls into 18 patties, 2 1/2 inches in diameter. </span></li>
<li><span class="plaincharacterwrap break"> In medium bowl, mix remaining ingredients. Dip crab cakes into crumb mixture, coating both sides. Place in 2 ungreased 15x10-inch pans with sides. </span></li>
<li><span class="plaincharacterwrap break"> Bake both pans on separate oven racks 12 to 15 minutes, turning patties once after 6 minutes, until golden brown. Serve warm. </span></li>
</ol><br />
<li class="plaincharacterwrap ingredient"></li><br />
<div class="plaincharacterwrap ingredient"><br />
</div>Jerilyn Zaveralhttp://www.blogger.com/profile/03208058095380678432noreply@blogger.com1tag:blogger.com,1999:blog-3198482764355726152.post-54430148769692348932011-07-04T14:45:00.000-07:002011-07-04T14:45:43.165-07:00Beef and Black Bean Wraps<div dir="ltr" style="text-align: left;" trbidi="on"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPyZRiAC5H587vEFPHHme3Yh7PWUcRqyWGLWE1kmT2EhIkDFgr0DIbm8KMb-MOT4MDCCpFRtFRU8un051alQMQAujsvDsTrCoSn2W13p659uvfDwseXnnXCl4AFe4b1envzFuI61pbg8Lq/s1600/Beef+and+Black+Bean.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPyZRiAC5H587vEFPHHme3Yh7PWUcRqyWGLWE1kmT2EhIkDFgr0DIbm8KMb-MOT4MDCCpFRtFRU8un051alQMQAujsvDsTrCoSn2W13p659uvfDwseXnnXCl4AFe4b1envzFuI61pbg8Lq/s1600/Beef+and+Black+Bean.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Beef and Black Bean Wraps</span></td></tr>
</tbody></table><br />
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<table><tbody>
<tr><td class="bg1 col1">8 ounces lean ground beef</td><td class="bg1 col2"> </td></tr>
<tr><td class="bg2 col1"> 1 cup chopped onion</td><td class="bg2 col2"> </td></tr>
<tr><td class="bg1 col1"> 2 cloves garlic, minced</td><td class="bg1 col2"> </td></tr>
<tr><td class="bg2 col1"> 1 1/2 teaspoons ground cumin</td><td class="bg2 col2"> </td></tr>
<tr><td class="bg1 col1"> 1 teaspoon chili powder</td><td class="bg1 col2"> </td></tr>
<tr><td class="bg2 col1"> 1/2 teaspoon ground coriander</td><td class="bg2 col2"> </td></tr>
<tr><td class="bg1 col1"> 1 15-ounce can black beans, <br />
rinsed and drained</td><td class="bg1 col2"> </td></tr>
<tr><td class="bg2 col1"> 1 large tomato, chopped</td><td class="bg2 col2"> </td></tr>
<tr><td class="bg1 col1"> 1/4 teaspoon salt</td><td class="bg1 col2"> </td></tr>
<tr><td class="bg2 col1"> 1/4 teaspoon black pepper</td><td class="bg2 col2"> </td></tr>
<tr><td class="bg1 col1"> 6 8-inch whole wheat flour<br />
tortillas</td><td class="bg1 col2"> </td></tr>
<tr><td class="bg2 col1"> 1 1/2 cups shredded lettuce</td><td class="bg2 col2"> </td></tr>
<tr><td class="bg1 col1"> 1 to 1 1/2 cups shredded<br />
cheddar or Monterey Jack cheese<br />
<br />
Salsa (optional)</td><td class="bg1 col2"> </td></tr>
<tr><td class="bg2 col1"><br />
<strong>Directions</strong><br />
<br />
<b>1.</b> In a large skillet cook ground beef, onion, and garlic for 5 minutes or until meat is brown. Drain off fat.<br />
<b>2.</b> Stir in cumin, chili powder, and coriander. Cook and stir for 1 minute. Stir in black beans, tomato, salt, and black pepper. Cook, covered, for 5 minutes more, stirring occasionally.<br />
<b>3.</b> To serve, spoon beef mixture down the center of each tortilla. Sprinkle with lettuce and cheese. Roll up. If desired, serve with salsa. <strong>Makes 6 wraps.</strong></td><td class="bg2 col2"> <br />
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</td></tr>
</tbody> </table></div>Jerilyn Zaveralhttp://www.blogger.com/profile/03208058095380678432noreply@blogger.com0tag:blogger.com,1999:blog-3198482764355726152.post-87546093533894248622011-06-23T04:29:00.000-07:002011-06-23T04:29:32.572-07:00Lemon Crumb Cake<div dir="ltr" style="text-align: left;" trbidi="on">I can't take credit for this recipe, it came from the Taste of Home collection. I thought it was really good and worth passing along to all of you. I hope you enjoy it also.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtwLe0FgodChzRIWh5wNlU9S3-Rx02-wLFEF_CqEC8BQ4y67O9vAOWgw7H_9zTBMKrv9usJuyMeHaTKcDCWCVMnQwV45bAReg43Weuojx274mzeEa9ZFyZy0VfB2u_6L-kQHelDatS68p4/s1600/lemon+crumb+cake.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtwLe0FgodChzRIWh5wNlU9S3-Rx02-wLFEF_CqEC8BQ4y67O9vAOWgw7H_9zTBMKrv9usJuyMeHaTKcDCWCVMnQwV45bAReg43Weuojx274mzeEa9ZFyZy0VfB2u_6L-kQHelDatS68p4/s200/lemon+crumb+cake.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Lemon Crumb Cake</td></tr>
</tbody></table><br />
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<li class="ingredient"><span class="amount">2 cups </span><i><span class="name">buttermilk</span></i></li><br />
<li class="ingredient"><span class="amount">1 cup </span><i><span class="name">sugar</span></i></li><br />
<li class="ingredient"><span class="amount"></span><i><span class="name">2 eggs</span></i></li><br />
<li class="ingredient"><span class="amount">2 tablespoons </span><i><span class="name">butter, melted</span></i></li><br />
<li class="ingredient"><span class="amount">2 teaspoons </span><i><span class="name">vanilla extract</span></i></li><br />
<li class="ingredient"><span class="amount">3 cups </span><i><span class="name">all-purpose flour</span></i></li><br />
<li class="ingredient"><span class="amount">1-1/4 teaspoons </span><i><span class="name">baking powder</span></i></li><br />
<li class="ingredient"><span class="amount">1 teaspoon </span><i><span class="name">salt</span></i></li><br />
<li class="ingredient"><span class="amount">1/2 teaspoon </span><i><span class="name">baking soda</span></i></li><br />
<li class="ingredient"><span class="amount">1 can </span><i><span class="name">(15-3/4 ounces) lemon pie filling</span></i></li><br />
<li class="ingredient"><span class="amount"></span><i><span class="name"><br />
<b>TOPPING:</b></span></i></li><br />
<li class="ingredient"><span class="amount">1 cup </span><i><span class="name">all-purpose flour</span></i></li><br />
<li class="ingredient"><span class="amount">2/3 cup </span><i><span class="name">sugar</span></i></li><br />
<li class="ingredient"><span class="amount">1/3 cup </span><i><span class="name">cold butter, cubed</span></i></li><br />
<li class="ingredient"><span class="amount">1/4 cup </span><i><span class="name">sliced almonds, toasted</span></i></li><br />
<li class="ingredient"><span class="amount"></span><i><span class="name">Reduced-fat vanilla ice cream, optional<h2>Directions</h2><ul class="directions"><li>In a large bowl, beat the first five ingredients until well blended. In a small bowl, combine the flour, baking powder, salt and baking soda; gradually beat into buttermilk mixture until blended. Pour into a 13-in. x 9-in baking pan coated with cooking spray. Drop pie filling by teaspoonfuls over batter.</li>
<li> In a small bowl, combine flour and sugar. Cut in butter until crumbly. Stir in almonds; sprinkle over batter. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. </li>
<li> Cool for 10 minutes on a wire rack. Serve warm with ice cream if desired.<b> Yield: </b>20 servings.</li>
</ul></span></i></li><br />
<div class="ingredient"><br />
</div><div class="ingredient"><br />
</div><br />
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</div>Jerilyn Zaveralhttp://www.blogger.com/profile/03208058095380678432noreply@blogger.com0tag:blogger.com,1999:blog-3198482764355726152.post-57373943074488024052011-06-22T17:05:00.000-07:002011-06-22T17:05:23.459-07:00Caribbean Chicken with Pineapple Salsa<div dir="ltr" style="text-align: left;" trbidi="on"> Thirty minutes to dinner! Dijon and jerk seasoning jazz up baked chicken breasts while bran cereal adds crunch. A peppy fruit salsa makes a sassy topper.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9RAVGLDuqmkbABiLDgH3-46qZmw00z4VdNrD7EXd1Ai1LGvgECe1FUYBuXYsRC04mV6-6uDYOX28-eHVQOqDoy7nRGrCa651awx_x3o-PucFGVRw8diiFET1zmrFr8bch0IywHf3PVqoA/s1600/Caribbean+Chicken.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9RAVGLDuqmkbABiLDgH3-46qZmw00z4VdNrD7EXd1Ai1LGvgECe1FUYBuXYsRC04mV6-6uDYOX28-eHVQOqDoy7nRGrCa651awx_x3o-PucFGVRw8diiFET1zmrFr8bch0IywHf3PVqoA/s200/Caribbean+Chicken.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Caribbean Chicken with Pineapple Salsa</td></tr>
</tbody></table><div style="text-align: center;"><br />
</div><br />
<br />
<br />
Chicken <br />
<table><tbody>
<tr class="ingredient"><td class="quantity"> 1 1/4 </td><td> cups Fiber One® original bran cereal </td></tr>
<tr class="ingredient"><td class="quantity"> 2 </td><td> teaspoons jerk seasoning (dry) </td></tr>
<tr class="ingredient"><td class="quantity"> 4 </td><td> boneless skinless chicken breasts (about 1 1/4 lb) </td></tr>
<tr class="ingredient"><td class="quantity"> 1/2 </td><td> cup buttermilk </td></tr>
<tr class="ingredient"><td class="quantity"> 2 </td><td> teaspoons Dijon mustard </td></tr>
<tr class="ingredient"><td class="quantity"> 1/2 </td><td> teaspoon red pepper sauce </td></tr>
</tbody></table><div class="RecipeIngredientHeader" id="main_0_leftcolumn_0_IngredientGroupListView_ctrl1_IngredientGroupNamePanel"> Pineapple Salsa </div><table><tbody>
<tr class="ingredient"><td class="quantity"> 1 </td><td> can (8 oz) crushed pineapple in juice, undrained </td></tr>
<tr class="ingredient"><td class="quantity"> 1/4 </td><td> cup chopped red bell pepper </td></tr>
<tr class="ingredient"><td class="quantity"> 1/4 </td><td> cup chopped apricots or papaya, if desired </td></tr>
<tr class="ingredient"><td class="quantity"> 1 </td><td> tablespoon chopped fresh cilantro </td></tr>
<tr class="ingredient"><td class="quantity"> 1 </td><td> teaspoon sugar </td></tr>
<tr class="ingredient"><td class="quantity"> 1 </td><td> teaspoon lemon juice </td></tr>
</tbody></table><br />
<strong>Directions</strong><br />
<br />
Heat oven to 400°F. Spray cookie sheet with cooking spray. Place cereal in resealable food-storage plastic bag; seal bag and finely crush with rolling pin or meat mallet (or crush in food processor). Place cereal in shallow dish. Stir in jerk seasoning.<br />
<br />
In large food-storage plastic bag, place chicken, buttermilk, mustard and pepper sauce. Seal bag; shake well. Remove chicken from bag; coat with cereal mixture. Place on cookie sheet.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"></div>Bake 14 to 16 minutes or until juice of chicken is clear when center of thickest part is cut (170°F). Meanwhile, in small bowl, mix salsa ingredients. Cover; refrigerate until serving. Serve chicken with salsa. <strong>Serves 4.</strong></div>Jerilyn Zaveralhttp://www.blogger.com/profile/03208058095380678432noreply@blogger.com0tag:blogger.com,1999:blog-3198482764355726152.post-11127804240093333392011-06-21T03:29:00.001-07:002011-06-21T03:44:08.522-07:00Salmon and Ravioli<div dir="ltr" style="text-align: left;" trbidi="on"><br />
A lemon-garlic butter sauce adds delicious flavor to cheese ravioli topped with salmon and baby spinach.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhO1EY83HetBFJ0XNh9sHGjNpe64b4-f3_bZWnC-JSHNbV5TZdkJ-nh-v22QAZlBYPqA8JqGkfa9RTiUystlwHTpqAD6kmf-_rCM3of0-uxfEuTR0vBJwU3CYPFdHnhK1aJhIPVwUV9knoc/s1600/Salmon+and+Ravioli.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhO1EY83HetBFJ0XNh9sHGjNpe64b4-f3_bZWnC-JSHNbV5TZdkJ-nh-v22QAZlBYPqA8JqGkfa9RTiUystlwHTpqAD6kmf-_rCM3of0-uxfEuTR0vBJwU3CYPFdHnhK1aJhIPVwUV9knoc/s200/Salmon+and+Ravioli.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Salmon and Ravioli<br />
<br />
</td></tr>
</tbody></table><br />
1 9 oz. package refrigerated four cheese ravioli<br />
<br />
1 lemon<br />
<br />
2 6 oz. skinless, salmon fillets<br />
<br />
salt and pepper<br />
<br />
2 Tbsp olive oil<br />
<br />
1 6 oz. package baby spinach<br />
<br />
3 cloves garlic, thinly sliced<br />
<br />
2 Tbsp butter<br />
<br />
Shredded Parmesan cheese<br />
<br />
<strong>Directions</strong><br />
<br />
<strong>1.</strong> Cook ravioli according to package directions; drain.<br />
<br />
<b>2.</b> Meanwhile, halve lemon. Squeeze juice from one half of the lemon; cut remaining half into small wedges. Set lemon juice and lemon wedges aside. Rinse salmon; pat dry. Sprinkle with salt and pepper. <br />
<br />
<b>3.</b> In a large skillet heat olive oil over medium heat; add salmon; cook for 6 to 8 minutes until salmon just flakes, turning once. Remove salmon; add spinach to skillet. Cook 1 minute or until spinach just begins to wilt. Remove spinach from skillet. Add lemon juice, garlic and butter to hot skillet. Cook and stir over medium heat until butter melts. Cook and stir 1 minute more. <br />
<br />
<b>4.</b> Slice salmon and divide among 4 plates. Add ravioli and spinach; pour pan juices atop. Serve with lemon wedges and pass Parmesan. <strong>Makes 4 servings.</strong><br />
</div>Jerilyn Zaveralhttp://www.blogger.com/profile/03208058095380678432noreply@blogger.com0tag:blogger.com,1999:blog-3198482764355726152.post-1443454332880214992011-06-20T11:36:00.000-07:002011-06-20T11:36:01.970-07:00Blue Cheese Chicken Panini<div dir="ltr" style="text-align: left;" trbidi="on">Happy Summer Everyone!<br />
<br />
It is really great to be back at it. As you can see from the to box on the right, I have completed my book. It is published and ready for you to purchase. All you have to do to get a copy is click on the "pay now" button and complete the information form. For those of you that live near me and don't need to have it shipped just send me an email or a comment and I will see to it that you get a copy. Every copy going out will be personally signed by me.<br />
<br />
Do you like chicken wings? Then you'll love this spicy sandwich made with chicken, paprika, chili powder, hot sauce and Marzetti Chunky Blue Cheese Dressing. It would go great with a nice salad and a glass of lemonade.<br />
<br />
I hope you will try it and let me know what you think. Enjoy!<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhL3g6O6i_tAx7UYIcHIst6GKcsJhW_tAwRa57LLmIjJxXckRFf0zGfUQ6P7_7vnN1MVbq4gNKEXYl3GuVM94nT71g7pVrz_QB-RVuQ01er-SgalM0PA5rY0nf81qw6fM8FRn5yQdeKDxMX/s1600/Buffalo+Chicken.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhL3g6O6i_tAx7UYIcHIst6GKcsJhW_tAwRa57LLmIjJxXckRFf0zGfUQ6P7_7vnN1MVbq4gNKEXYl3GuVM94nT71g7pVrz_QB-RVuQ01er-SgalM0PA5rY0nf81qw6fM8FRn5yQdeKDxMX/s200/Buffalo+Chicken.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Blue Cheese Chicken Panini<br />
<br />
<div align="left"><br />
</div><div align="left"><br />
</div><div align="left"><br />
</div><div align="left"></div></td></tr>
</tbody></table>1/2 cup Marzetti Chunky Blue Cheese Dressing, plus extra for dipping<br />
<li class="plaincharacterwrap ingredient"> 1/3 cup all-purpose flour</li><br />
<li class="plaincharacterwrap ingredient"> 1 teaspoon paprika</li><br />
<li class="plaincharacterwrap ingredient"> 1 teaspoon chili powder</li><br />
<li class="plaincharacterwrap ingredient"> 1 teaspoon salt</li><br />
<li class="plaincharacterwrap ingredient"> 1 1/2 pounds chicken breast, thinly sliced</li><br />
<li class="plaincharacterwrap ingredient"> 2 tablespoons olive oil, plus extra for grilling bread</li><br />
<li class="plaincharacterwrap ingredient"> 3 tablespoons favorite hot sauce</li><br />
<li class="plaincharacterwrap ingredient"> 1 tablespoon butter, melted</li><br />
<li class="plaincharacterwrap ingredient"> 8 slices (medium thickness) favorite bread</li><br />
<li class="plaincharacterwrap ingredient"> Sliced red onion</li><br />
<div class="plaincharacterwrap ingredient"><br />
</div><div class="plaincharacterwrap ingredient">Directions</div><ol><li><span class="plaincharacterwrap break"> In a shallow bowl combine flour, paprika, chili powder and salt. Coat chicken with flour mixture. Heat oil in a large nonstick pan over medium-high heat and cook chicken on each side until it is fully cooked, about 10 minutes. Remove from pan. In a small bowl, combine hot sauce and butter. Brush each piece of chicken with hot sauce mixture. Allow chicken to cool slightly. </span></li>
<li><span class="plaincharacterwrap break"> Preheat a sandwich grill or panini press. Arrange bread slices on a work surface and spread each slice with 1 tablespoon Marzetti Chunky Blue Cheese Dressing. Layer cooked chicken and onions on four slices. Cover chicken with remaining four slices of bread, dressing side down. Brush top and bottom of bread with olive oil and place panini in grill or press and cover. Cook until bread is toasted, about 3 to 5 minutes. Remove from grill and cut each sandwich in half. Serve sandwiches and celery sticks with extra Marzetti Chunky Blue Cheese Dressing.<strong> Serves 4</strong></span></li>
</ol></div>Jerilyn Zaveralhttp://www.blogger.com/profile/03208058095380678432noreply@blogger.com0tag:blogger.com,1999:blog-3198482764355726152.post-63936269126942405892011-02-18T08:14:00.000-08:002011-02-18T08:14:59.678-08:00Spanish Rice<div dir="ltr" style="text-align: left;" trbidi="on">I am happy to say that the cookbook is completed and in the hands of the publisher. It was a wild ride, but fun none the less. I am already gathering ideas for the next one and trying to decide what kind of cookbook it should be. I think that maybe I will take some time between books, concentrate on my blog and other things, then get back to work.<br />
<br />
For those of you that may not have heard, this first book is a specialty cookbook that I think will fill a niche that is very needed. It is a book filled with venison recipes from the very basic, to some a little more complicated for those cooks that may want to show off their talents. All of the recipes include suggestions for side dishes and are paired with just the perfect wine. <br />
<br />
Enough about me. I had a request for a recipe for making Spanish rice. As some of you know I grew up in California where "great" Mexican food could be found everywhere. This is just not the case here in Upstate New York. Now if I want "good" Mexican food, I am forced to fix it myself. This is just not the same for me, but I can always look forward to a trip to California and eating my way through vacation.<br />
<br />
I hope everyone has a wonderful weekend. Eat healthy and be well.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh90UoYPY0Ts3bfSy452tx7XqrxA5svYThGv7CbB5WoFZ5bGfoVnbt8-ND94DgfmnZXnnGHXPmQjE-kVsAh3F_evQrKThoeyKPRS8sXsNJE-Rxdbp7oKlEkPl8SU_-nkg418j9NfyX6E-mR/s1600/spanish-rice.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" j6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh90UoYPY0Ts3bfSy452tx7XqrxA5svYThGv7CbB5WoFZ5bGfoVnbt8-ND94DgfmnZXnnGHXPmQjE-kVsAh3F_evQrKThoeyKPRS8sXsNJE-Rxdbp7oKlEkPl8SU_-nkg418j9NfyX6E-mR/s1600/spanish-rice.jpg" /></a></div><div style="text-align: center;"><br />
</div><br />
<strong>Spanish Rice</strong><br />
<br />
1 1/2 cups rice<br />
<br />
<br />
2 1/2 cups chicken broth<br />
<br />
1 can diced tomatoes with oregano and chilis<br />
<br />
<br />
1 cup plain tomato sauce<br />
<br />
3 cloves finely chopped garlic<br />
<br />
<br />
1/2 of a medium onion<br />
<br />
1 green bell pepper, chopped<br />
<br />
a dash of cumin<br />
<br />
<br />
2 tablespoons oil<br />
<br />
<br />
4 heaping tablespoons of finely chopped parsley (optional)<br />
<br />
<strong>Preparation:</strong><br />
<br />
In a medium sauce pan, heat oil over medium heat. Add in the fresh garlic and onion. Saute for 1-2 minutes until softened. Add in dry rice. Stir for about 5 minutes until rice becomes a golden brown color. <br />
<br />
Add in broth, the diced tomatoes, green pepper, and tomato sauce (Slowly into rice, not directly onto hot pan!) Add in the parsley and the cumin if you're using it. Stir it up and bring to a boil. Once it starts boiling, turn the heat to low and cover. Let it simmer for 20 minutes and fluff with a fork. <br />
<br />
<br />
<br />
</div>Jerilyn Zaveralhttp://www.blogger.com/profile/03208058095380678432noreply@blogger.com2tag:blogger.com,1999:blog-3198482764355726152.post-38679921395342869982011-02-14T12:01:00.000-08:002011-02-14T12:01:26.294-08:00Helpful Tips<div dir="ltr" style="text-align: left;" trbidi="on"><span style="font-family: Times, "Times New Roman", serif;">I know I have been very lax with my blogging lately. That is because I have been working on getting my book ready to go to the publisher by the end of this week. It is taking up quite a bit of my time right now so I do hope you will all forgive me.</span><br />
<span style="font-family: Times, "Times New Roman", serif;"><br />
</span><br />
<span style="font-family: Times, "Times New Roman", serif;">In the meantime, I read this online last week and really felt that is was worth passing along to you, my readers. There are some really great tips and ideas in this article. After reading it feel free to contribute your household tips for the rest of us to use.</span><br />
<span style="font-family: Times, "Times New Roman", serif;"><br />
</span><br />
<span style="font-family: Times, "Times New Roman", serif;">I hope you enjoy this article as much as I did:</span><br />
<br />
<strong>1.</strong> <span>Line the bottom of your refrigerator’s crisper drawer with paper towels. They’ll absorb the excess moisture that causes vegetables to rot.</span><br />
<span></span><br />
2. To keep herbs tasting fresh for up to a month, store whole bunches, washed and sealed in plastic bags, in the freezer. When you need them, they’ll be easier to chop, and they’ll defrost the minute they hit a hot pan.<br />
<br />
<br />
3. A bay leaf slipped into a container of flour, pasta, or rice will help repel bugs.<br />
<br />
4. Stop cheese from drying out by spreading butter or margarine on the cut sides to seal in moisture. This is most effective with hard cheeses sealed in wax.<br />
<br />
5. When radishes, celery, or carrots have lost their crunch, simply pop them in a bowl of iced water along with a slice of raw potato and watch the limp vegetables freshen up right before your eyes.<br />
<br />
<br />
6. Avoid separating bananas until you plan to eat them – they spoil less quickly in a bunch.<br />
<br />
<br />
7. Put rice in your saltshaker to stop the salt from hardening. The rice absorbs condensation that can cause clumps.<br />
<br />
8. Stock up on butter when it’s on sale – you can store it in the freezer for up to six months. Pack the butter in an airtight container, so it doesn’t take on the flavor of whatever else you’re freezing.<br />
<br />
9. In order to make cottage cheese or sour cream last longer, place the container upside down in the fridge. Inverting the tub creates a vacuum that inhibits the growth of bacteria that causes food to spoil.<br />
<br />
<br />
10. Believe it or not, honey is the only nonperishable food substance, so don’t get rid of the stuff if it crystallizes or becomes cloudy. Microwave on medium heat, in 30-second increments, to make honey clear again.<br />
<br />
11. Prevent extra cooked pasta from hardening by stashing it in a sealed plastic bag and refrigerating. When you’re ready to serve, throw the pasta in boiling water for a few seconds to heat and restore moisture.<br />
<br />
<br />
12. Keeping brown sugar in the freezer will stop it from hardening. But if you already have hardened sugar on your shelf, soften it by sealing in a bag with a slice of bread – or by microwaving on high for 30 seconds.<br />
<br />
13. If you only need a few drops of lemon juice, avoid cutting the lemon in half – it will dry out quickly. Instead, puncture the fruit with a metal skewer and squeeze out exactly what you require.<br />
<br />
<br />
14. If you’re unsure of an egg’s freshness, see how it behaves in a cup of water: Fresh eggs sink; bad ones float.<br />
<br />
<span style="font-family: Times, "Times New Roman", serif;">Now for a special treat, a sneak peak at my book. Here is just one page from my upcoming cookbook Titled, "Venison and Vine". Please let me know what you think.</span><br />
<br />
<strong><span style="font-family: Times, "Times New Roman", serif;">Venison with Sherry-Mushroom Sauce</span></strong><br />
<span style="font-family: Times, "Times New Roman", serif;"></span><br />
<span style="font-family: Times, "Times New Roman", serif;">The perfect meal for you or fancy enough to serve your guests. Serve with Roasted potato wedges and asparagus.</span><br />
<span style="font-family: Times, "Times New Roman", serif;"><br />
</span><br />
<span style="font-family: Times, "Times New Roman", serif;">Wine Pairing: <strong><em>d’Arenberg Stump Jump Shiraz 2008 </em></strong> With a plum aroma this wine is very light on the palate.</span><br />
<span style="font-family: Times, "Times New Roman", serif;"><br />
</span><br />
<span style="font-family: Times, "Times New Roman", serif;">Cook and Prep time: 1 hour</span><br />
<span style="font-family: Times, "Times New Roman", serif;"><br />
</span><br />
<span style="font-family: Times, "Times New Roman", serif;">Serves: 3</span><br />
<span style="font-family: Times, "Times New Roman", serif;"><br />
</span><br />
<span style="font-family: Times, "Times New Roman", serif;">1/2 cup all-purpose flour</span><br />
<span style="font-family: Times, "Times New Roman", serif;"><br />
</span><br />
<span style="font-family: Times, "Times New Roman", serif;">1/2 teaspoon ground sage</span><br />
<span style="font-family: Times, "Times New Roman", serif;"><br />
</span><br />
<span style="font-family: Times, "Times New Roman", serif;">1/2 teaspoon salt</span><br />
<span style="font-family: Times, "Times New Roman", serif;"><br />
</span><br />
<span style="font-family: Times, "Times New Roman", serif;">1/2 teaspoon black pepper</span><br />
<span style="font-family: Times, "Times New Roman", serif;"><br />
</span><br />
<span style="font-family: Times, "Times New Roman", serif;">4 tablespoons butter, divided</span><br />
<span style="font-family: Times, "Times New Roman", serif;"><br />
</span><br />
<span style="font-family: Times, "Times New Roman", serif;">1 cup chopped Vidalia onion</span><br />
<span style="font-family: Times, "Times New Roman", serif;"><br />
</span><br />
<span style="font-family: Times, "Times New Roman", serif;">2 cups baby bella mushrooms</span><br />
<span style="font-family: Times, "Times New Roman", serif;"><br />
</span><br />
<span style="font-family: Times, "Times New Roman", serif;">6 (3 ounce) venison tenderloin steaks</span><br />
<span style="font-family: Times, "Times New Roman", serif;"><br />
</span><br />
<span style="font-family: Times, "Times New Roman", serif;">2 tablespoon cornstarch</span><br />
<span style="font-family: Times, "Times New Roman", serif;"><br />
</span><br />
<span style="font-family: Times, "Times New Roman", serif;">1 cup sherry</span><br />
<span style="font-family: Times, "Times New Roman", serif;"><br />
</span><br />
<span style="font-family: Times, "Times New Roman", serif;">1/2 cup water</span><br />
<span style="font-family: Times, "Times New Roman", serif;"><br />
</span><br />
<span style="font-family: Times, "Times New Roman", serif;">1. Combine 1/2 cup flour, sage, salt, and pepper in a re-sealable bag, set aside. Melt 1 tablespoon of butter in a large pan over medium heat. Stir in onion and cook until almost soft. Add mushrooms, and continue cooking until soft. Remove from pan. </span><br />
<br />
<span style="font-family: Times, "Times New Roman", serif;">2. Turn heat to medium-high and melt 2 tablespoons of butter in pan. Toss the venison steaks in the seasoned flour and shake off the excess. Sear venison in butter for 6 to 7 minutes per side and remove. </span><br />
<br />
<span style="font-family: "Times New Roman", "serif"; font-size: 12pt; line-height: 115%; mso-ascii-theme-font: major-bidi; mso-bidi-theme-font: major-bidi; mso-hansi-theme-font: major-bidi;"><span style="font-family: Times, "Times New Roman", serif;">3. Reduce heat to medium-low, and melt the remaining tablespoon of butter. Whisk in 2 tablespoon cornstarch, followed by the sherry and water. Return the vegetables and meat to the pan. Increase heat, and simmer for 15 minutes. </span></span><br />
<span style="font-family: Times, "Times New Roman", serif;"><br />
</span><br />
<span style="font-family: Times, "Times New Roman", serif;"><br />
</span></div>Jerilyn Zaveralhttp://www.blogger.com/profile/03208058095380678432noreply@blogger.com1tag:blogger.com,1999:blog-3198482764355726152.post-50795753869649673442011-01-18T06:43:00.002-08:002011-01-18T06:56:06.512-08:00Macaroni and Cheese Comfort for the Soul<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi26CuCuFzV3-KJPApPCStRVjVLKjVtKtZPzwWbWMXvP6WKyuSPAHGCBBpDh2bpTdfC1_yDER5wzYE6Xl8kY2TZkFZDLeLt84II8x-FQiqD72thZBq1AWFI8ovRIc8vJwqi9kn-MXxts683/s1600/kraft.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" n4="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi26CuCuFzV3-KJPApPCStRVjVLKjVtKtZPzwWbWMXvP6WKyuSPAHGCBBpDh2bpTdfC1_yDER5wzYE6Xl8kY2TZkFZDLeLt84II8x-FQiqD72thZBq1AWFI8ovRIc8vJwqi9kn-MXxts683/s1600/kraft.jpg" /></a></div>It probably wouldn't be on the menu for your mother-in-law's first dinner visit, and it isn't exactly gourmet fare, but macaroni and cheese is one of the most popular--if not the most popular--American comfort foods (it took second place in my survey). Nearly every soul food cookbook and many Southern cookbooks have recipes for the American favorite, with few differences from one to the next. <br />
<br />
Some believe the dish was created by founding father Thomas Jefferson, known for his great interest in food, and in a 1996 "Restaurants & Institutions" article, Barbara Bell Matuszewski wrote that Jefferson served the dish in the White House in 1802. However, noted food historian Karen Hess claims Jefferson did not invent the dish, though he did return from a trip to Paris with a macaroni mold<br />
<br />
According to John Mariani, author of "The Dictionary of American Food and Drink," macaroni and cheese was first made in the nineteenth century, but it took on a even greater popularity when Kraft Foods introduced the Kraft Dinner (macaroni and cheese) in 1937. According to a company spokesperson, Kraft now sells more than one million boxes of the dinners every day! The Kraft dinners are so popular, in fact, that children and some adults have been known to turn up their noses when offered a rich and delicious homemade version. <br />
<br />
Homemade macaroni and cheese can be a simple layering of cooked macaroni, shredded (or sliced) cheese and salt and pepper, or it can be made with a white sauce-cheese base, topped with more cheese and buttered crumbs before baking. This ever-so-humble dish is delicious and satisfying as is, but you can jazz it up (homemade <b>or</b> package version) with the addition of chopped vegetables, meat, fish or poultry, or your favorite herbs or spices.<br />
<br />
<strong>Vermont Macaroni and Cheese</strong><br />
<br />
2 cups uncooked ziti or elbow macaroni<br />
<br />
1/4 cup butter<br />
<br />
1/2 teaspoon salt<br />
<br />
1/4 teaspoon pepper<br />
<br />
1/4 cup flour<br />
<br />
1-3/4 cups milk<br />
<br />
10.-oz. block of Sharp Vermont White Cheddar Cheese, shredded<br />
<br />
Paprika<br />
<br />
Cook ziti or elbow macaroni as directed.<br />
<br />
<br />
Melt butter in frying pan over medium heat. Stir in salt and pepper. Add flour, and cook over low heat, stirring constantly, until smooth. Remove the frying pan from the stove and add milk.<br />
<br />
Return the frying pan to the burner and gradually increase heat as you stir constantly. When mixture boils, continue to stir for one minute, then remove from heat. Stir in shredded cheddar cheese.<br />
<br />
Add cheese sauce to the macaroni and stir thoroughly. Bake at 375 degrees for 25 minutes. Remove from oven, sprinkle top with paprika, then bake for another five minutes.<br />
<br />
I love pasta and I really love cheese so this is by far my favorite recipe for Macaroni and cheese!!<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-kAcH0eRIW59n99eU6vORDttoUamLbknDbESCHG3Wm-YN7aI6mrdVw3DK0fELLDhUi-ga5m1lzHF6EoLunwmlk4Dg6BzVuo-N17w7eFie3nX53V_cU14c31K4p6oMg0Nz_NDjGaqwjJAI/s1600/Macaroni+and+cheese.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" n4="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-kAcH0eRIW59n99eU6vORDttoUamLbknDbESCHG3Wm-YN7aI6mrdVw3DK0fELLDhUi-ga5m1lzHF6EoLunwmlk4Dg6BzVuo-N17w7eFie3nX53V_cU14c31K4p6oMg0Nz_NDjGaqwjJAI/s200/Macaroni+and+cheese.jpg" width="200" /></a></div><br />
<strong>Five Cheese Bake Macaroni </strong><br />
<br />
1 (16 ounce) package elbow macaroni<br />
<br />
1 cup shredded mozzarella cheese<br />
<br />
1 cup shredded Swiss cheese<br />
<br />
1 cup grated Parmesan cheese<br />
<br />
1 cup extra sharp white cheddar cheese<br />
<br />
1/2 cup ricotta cheese<br />
<br />
3/4 cup sour cream<br />
<br />
1/2 cup heavy cream<br />
<br />
1 tablespoon chopped fresh parsley<br />
<br />
1/2 teaspoon dried Italian seasoning<br />
<br />
1/2 teaspoon garlic salt<br />
<br />
Breadcrumbs for the top (optional)<br />
<br />
Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a 9x13 inch baking dish. Bring a large pot of lightly salted water to a boil. Add macaroni, and cook until tender, 6 to 8 minutes. Drain. <br />
<br />
In a large bowl, toss together the mozzarella cheese, Swiss cheese, Parmesan cheese and extra sharp white cheddar cheese. Remove about 1/2 cup for topping and set aside. In a separate bowl, stir together the ricotta cheese, sour cream and heavy cream. Season with parsley, Italian seasoning and garlic salt. <br />
<br />
Pour the ricotta cheese mixture and drained macaroni into the bowl with the cheeses and toss lightly. Do not mix too thoroughly, it's better left messy. Pour into the prepared baking dish. Sprinkle the reserved cheese over the top along with the breadcrumbs (if you desire). <br />
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Bake in the preheated oven until cheese is melted, about 10 minutes, then turn the oven to broil. Broil for about 5 minutes to brown the top. <br />
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<strong><br />
</strong>Jerilyn Zaveralhttp://www.blogger.com/profile/03208058095380678432noreply@blogger.com0tag:blogger.com,1999:blog-3198482764355726152.post-22206172545514949612011-01-14T07:18:00.000-08:002011-01-14T07:18:55.258-08:00Playing With Mashed Potatoes<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiawjnOcX6o_iq7tisdV7MJxdlORDbMaA6_zTgCe_8CRaNq2C8PvxeDS6qD9OgkAiInJP9hYMVj9DtgEFUG3R643F0zfc76YN2iQLmw8hhw4367jJRDxSnOy8o7Fx8J4oEhl0CAcwFYO_YJ/s1600/mashed+potatoes.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" n4="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiawjnOcX6o_iq7tisdV7MJxdlORDbMaA6_zTgCe_8CRaNq2C8PvxeDS6qD9OgkAiInJP9hYMVj9DtgEFUG3R643F0zfc76YN2iQLmw8hhw4367jJRDxSnOy8o7Fx8J4oEhl0CAcwFYO_YJ/s320/mashed+potatoes.jpg" width="320" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"></div>There has been quite a lot written on the best way to make the perfect mashed potatoes - how long you cook them, with peel or without, reserving some of the cooking liquid, etc. This is what I have discovered that the real trick to creamy, buttery, heavenly potatoes is to use Yukon Gold potatoes instead of Russets. That's really all there is to it (along with butter, cream, salt and pepper). Just start with the type of potato that tastes better and mashes up better. According to the Food Network,<br />
<br />
<br />
<em>Starchy potatoes, like russets, have high starch and low water. Starchy potatoes are great for baking and French fries, and good as mashed potatoes. When cooked in water, they disintegrate; when cooked by dry heat, they become crumbly and fluffy. </em><br />
<em><br />
</em><br />
<em>All-purpose, or chef's potatoes, like Yukon Golds, have medium starch and medium water. All-purpose potatoes are great in stews, soups, mashed potatoes, or for roasting. When cooked, they are at once moist and fluffy: they keep most of their shape in soups and don't dry out when baked.</em><br />
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These are some of my favorite mashed potato recipes I hope you like them. Tell some of the different ways that you like to make your mashed potatoes.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOxJ172gdKe-djm-W18E-MrZfUJc3JmO0UQTIhtK0GwMLZc59SkHkkjqnnvJQ74xMWL20CXhGSEQge585rw-gytNICF8jKtJRsuOn6BDrzrv2hIVwbmzi_MA0Mo-iovITdgtN-sJZ871y0/s1600/mashed+potatoes+with+chives.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="132" n4="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOxJ172gdKe-djm-W18E-MrZfUJc3JmO0UQTIhtK0GwMLZc59SkHkkjqnnvJQ74xMWL20CXhGSEQge585rw-gytNICF8jKtJRsuOn6BDrzrv2hIVwbmzi_MA0Mo-iovITdgtN-sJZ871y0/s200/mashed+potatoes+with+chives.jpg" width="200" /></a></div><br />
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<br />
1 5-lb. bag Yukon Gold potatoes<br />
<br />
1 Tbsp. salt<br />
<br />
1/3 cup butter or margarine<br />
<br />
1/2 tsp. salt<br />
<br />
1/4 tsp. ground black pepper<br />
<br />
1/2 to 3/4 cup milk<br />
<br />
<br />
<br />
Directions:<br />
In a 6-quart Dutch oven cook potatoes, covered, in enough boiling water to cover and the 1 tablespoon salt for 20 to 25 minutes or until tender; drain. Mash with potato masher or beat with an electric mixer on low speed. Add butter, the 1/2 teaspoon salt and pepper. Season to taste with additional salt and pepper. Gradually beat in enough milk to make mixture light and fluffy. Makes 8 to 10 servings.<br />
<br />
<strong>Garlic Mashed Potatoes:</strong> Add 10 peeled garlic cloves to water while cooking potatoes, and substitute 5 tablespoons olive oil for the butter.<br />
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<strong>Pesto Mashed Potatoes:</strong> Add 1/3 cup purchased pesto along with the butter.<br />
<br />
<strong>Sour Cream and Chive Mashed Potatoes:</strong> Add one 8-ounce carton dairy sour cream with the butter. Stir 1/4 cup snipped fresh chives into potatoes just before serving. Sprinkle with additional snipped fresh chives.<br />
<br />
<strong>Cheesy Chipotle Potatoes:</strong> Stir 1 cup shredded smoked cheddar or Monterey Jack cheese (4 ounces) and 2 tablespoons finely chopped chipotle pepper in adobo sauce into potatoes just before serving.<br />
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.Jerilyn Zaveralhttp://www.blogger.com/profile/03208058095380678432noreply@blogger.com3tag:blogger.com,1999:blog-3198482764355726152.post-21977411316210897112011-01-10T09:14:00.000-08:002011-01-10T09:14:54.159-08:00Comfort Food<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5y-nXrivlC_iTVoDJ1aSa5kdE-WCLRRQwqWZiT92sqlwiEdQlwUp-8hMaPHHvrsSNptE8XFXbRg4mzewlXo1S90YnkZQAL2zfoqqr4AFRU20Q7DyvZB3Psp4zBcTpuPYlj0j8TlDInGoq/s1600/cohoclate+cake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" n4="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5y-nXrivlC_iTVoDJ1aSa5kdE-WCLRRQwqWZiT92sqlwiEdQlwUp-8hMaPHHvrsSNptE8XFXbRg4mzewlXo1S90YnkZQAL2zfoqqr4AFRU20Q7DyvZB3Psp4zBcTpuPYlj0j8TlDInGoq/s1600/cohoclate+cake.jpg" /></a></div><br />
Happy New Year to everyone!<br />
<br />
I know it has been a while since I have posted a new blog, thank you for hanging in there. I have been under the weather for some time now suffering with Fibromyalgia, not my idea of a fun time. When I am feeling better and having a good day I am working very hard to get my new cookbook completed and to the publisher before the end of February. My resolution though is to try and get at least one blog a week, if not more, out to my followers.<br />
<br />
Having said all of that I want to talk about comfort foods; what they are, what they mean to us, and share some of your comfort foods that you told me about. First Wikipedia tells us that the definition of comfort foods is this:<br />
<em> The term "comfort food" (first used, according to Webster's Dictionary, in 1977) refers to foods consumed to achieve some level of improved emotional status, whether to relieve negative psychological affect or to increase positive.[1] More generally, comfort food can be defined as food that brings some form or measure of comfort, sense of well-being, or easy satisfaction. Such food choices may consist of the simple and familiar. Dishes may be warm and filling such as a dish made with a staple food, or basically pleasing such as sweets or desserts. Some definitions suggest that home-prepared dishes are most typical,[2] or consumed in informal restaurants, but according to Wansink and Sangerman, Americans tend to select prepared foods and fast food for comfort uses, with ice cream, potato chips and chocolate ranking near the top. However, the term is meaningful not as a list of particular items, which will vary considerably from individual to individual, as well as culturally and by situation and emotional trigger, but as a psychological category of behavior.</em><br />
<br />
In asking my friends and family what their comfort food is I was a little surprised that the big winner was vegetables. We all seemed to want something in the vegetable category such as fresh vegetables picked right from our very own garden, vegetable and chicken soup or my personal favorite, mashed potatoes smothered in gravy. <br />
<br />
If you were to ask my children they would all tell you the same thing, macaroni and cheese, more specifically they would have this meal that they would tell you about that they all call, "The Yellow Meal". When they were younger I would make this dinner which consisted of Pork Chops coated with Shake N Bake, macaroni and cheese, cream style corn and corn bread. Why it may not have been the healthiest of meals, it has remained a meal of comfort for my children. In fact they told me that when they make this meal for their family they think of me. Since we live thousands of miles apart it makes them feel closer to me, I guess, and that makes me feel warm and comforted to know.<br />
<br />
Since some of you told me that chocolate is a follow-up comfort for you I thought we would begin with dessert and a recipe for a decedent chocolate cake. I found this recipe from Tyler Florence and thought I would share it with you. It is very very good. Now that is what I call comfort!!<br />
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Enjoy and may God bless you all.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLMwmGdbjktAMg6Jd3ezdrmRw5cDb37rA3QXfdp0jPm_iteBwrWGxhTWvnJpMEOyheavZCXSAiDWxYJJwBtzw1AeJBY_cFlTCYhoZpiMormaMjzdJIvPPV0ZYs299WUBRhOLqWvwqXGLEu/s1600/TU1A11_a-gooey-decadent-chocolate-cake_s4x3_copy_med.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" n4="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLMwmGdbjktAMg6Jd3ezdrmRw5cDb37rA3QXfdp0jPm_iteBwrWGxhTWvnJpMEOyheavZCXSAiDWxYJJwBtzw1AeJBY_cFlTCYhoZpiMormaMjzdJIvPPV0ZYs299WUBRhOLqWvwqXGLEu/s1600/TU1A11_a-gooey-decadent-chocolate-cake_s4x3_copy_med.jpg" /></a></div><div style="text-align: center;"><strong>A Gooey, Decadent Chocolate Cake </strong></div><br />
2 1/2 cups cake flour <br />
<br />
<br />
1 1/2 teaspoons baking soda <br />
<br />
1 teaspoon salt <br />
<br />
1 1/2 sticks unsalted butter, at room temperature <br />
<br />
2 cups sugar <br />
<br />
3 1/2 ounces semisweet or bittersweet dark chocolate, melted and cooled <br />
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1 teaspoon vanilla extract <br />
<br />
2 eggs <br />
<br />
1 1/2 cups cold water <br />
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Chambourd raspberry liqueur, for drizzling <br />
<br />
Chocolate Chip Butter Cream, recipe follows <br />
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Dark chocolate shavings, for decoration <br />
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<strong>Directions:</strong><br />
<br />
Position an oven rack in the center of the oven and pre-heat the oven to 350 degrees F. <br />
<br />
In a large bowl, sift together the flour, baking soda, and salt; set aside. In the bowl of an electric mixer, cream the butter and the sugar until light and fluffy. Add the cooled chocolate and vanilla and beat for 3 minutes to incorporate. Beat in the eggs one at a time. Scrape down the sides of the bowl and beat for another 3 minutes. Gradually mix in the dry ingredients in 3 batches, alternating with the cold water. Beat for 1 minute after each addition to incorporate the ingredients. Mix until the batter is smooth. <br />
<br />
Coat 2 (9-inch) round cake pans with non-stick cooking spray. Cut 2 circles of parchment paper to fit the pan bottoms and place them inside the pans; then spray the paper for added non-stick insurance. Pour batter into the prepared pans and smooth the surface with a spatula; the pans should be 2/3 full. Bake for 30 to 35 minutes, see Cook's note*. <br />
<br />
Leave to cool for 40 minutes. Turn the cakes out of the pans and remove the paper. Drizzle them with a few tablespoons of Chambourd. With a metal spatula, spread 1/2 cup butter cream on top 1 of the layers. Start in the center and work your way out. Carefully place the second layer on top. Smooth the sides with butter cream, then spread the rest over the top so that the cake is completely covered. Refrigerate for 5 minutes before decorating or cutting. <br />
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With a large knife scrape some shavings from a block of dark chocolate. Scatter shavings over cake. <br />
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*Cook's note. The cake is cooked when a toothpick inserted in the centre comes out clean and the cake springs back when touched <br />
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<br />
<br />
<strong>Chocolate Chip Butter Cream: </strong><br />
<br />
3 cups powdered sugar <br />
<br />
7 tablespoons hot water <br />
<br />
4 ounces dark chocolate, melted and cooled <br />
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2 teaspoons vanilla extract <br />
<br />
1/2 stick unsalted butter, at room temperature <br />
<br />
1/4 cup semisweet dark chocolate, finely chopped<br />
<br />
In the bowl of an electric mixer, dissolve the sugar and water at low speed. Beat in the dark chocolate and vanilla. Add butter gradually in small bits. Mix until everything is completely incorporated. Using a spatula, fold in the chopped chocolate and give a final quick spin. <br />
<br />
Yield: 6 to 8 servingsJerilyn Zaveralhttp://www.blogger.com/profile/03208058095380678432noreply@blogger.com1tag:blogger.com,1999:blog-3198482764355726152.post-49791180924644989322010-12-28T12:16:00.002-08:002010-12-28T12:29:47.207-08:00Tuscany Tonight - Tuscany to You Recipe Contest presented by Marchesi de' Frescobaldi<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjg4gd_QfXeYaRkxOsdmw7C8B4s6Cax5PEOkcmpBAaChColpDSa9vGC-7F1zPO8tKGUE2isq2rUgSeKrbOBFwRk6x5k-kX_KkxBq869nnOOmgdtZu6AhmkWm5WULM7D6hyphenhyphennJWoa8zO-SmJG/s1600/Pasta-Primavera-4154.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" n4="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjg4gd_QfXeYaRkxOsdmw7C8B4s6Cax5PEOkcmpBAaChColpDSa9vGC-7F1zPO8tKGUE2isq2rUgSeKrbOBFwRk6x5k-kX_KkxBq869nnOOmgdtZu6AhmkWm5WULM7D6hyphenhyphennJWoa8zO-SmJG/s1600/Pasta-Primavera-4154.jpg" /></a></div><br />
<a href="http://tuscanytonight.com/RecipeContest2010SubmitConfirm.php">Tuscany Tonight - Tuscany to You Recipe Contest presented by Marchesi de' Frescobaldi</a><br />
<br />
Please vote for me in this contest. My entry is <strong>Linguine Primavera</strong>. When you click on the link above you will be directed to their home page. On the left hand side of the page you will see a link to vote for a recipe. Once you click on that link it will take you to all of the recipes that have been submitted.<br />
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My recipe should be added to the list very shortly, as soon as it has been checked by the company. Once it has been added you may start the voting, then pass it along to your friends.<br />
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<div class="separator" style="clear: both; text-align: center;"></div> Thanks to all of you.Jerilyn Zaveralhttp://www.blogger.com/profile/03208058095380678432noreply@blogger.com0tag:blogger.com,1999:blog-3198482764355726152.post-70580135662404831372010-12-22T10:19:00.000-08:002010-12-22T10:19:56.405-08:00Holiday Traditions with Prime Rib Roast<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2QvkNUiDjRa9M0fDyXGgzpXLRJlPT8gmGf0vo-yVTAEMYtFRpBMTybIS7UGf2ZdpcivReruIAJrpghcjz_FmJfK-UPz4q5OsDYSINbwDYYjRDGTbe3IavD7fDlcIY5PCE5vreXagOdiw-/s1600/Christmas+lights.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" n4="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2QvkNUiDjRa9M0fDyXGgzpXLRJlPT8gmGf0vo-yVTAEMYtFRpBMTybIS7UGf2ZdpcivReruIAJrpghcjz_FmJfK-UPz4q5OsDYSINbwDYYjRDGTbe3IavD7fDlcIY5PCE5vreXagOdiw-/s1600/Christmas+lights.jpg" /></a></div>Christmas traditions and the love that creates them tie us together as a family. They form a bond strong enough to draw us back home for Christmas even though we may live a thousand miles away. Don't we all love Christmas?<br />
<br />
Children especially love the magic that surrounds this season. It captivates them. They greatly anticipate sharing their favorite family activities with each other. For example every year on Christmas eve we would bundle up in layers of clothing to walk down this beautiful tree lined street in Fresno, California, Huntington Boulevard. The homes were larger than life and decorated for Christmas with lights and ornaments, nativity scenes and the baby Jesus. They were a wonderful sight to behold. You could not help but stop and soak in each of these homes for several minutes. You stood there in awe of the magic that homeowner brought to life right there in his very front yard. You loved the smiles and the wide eyed little children as they took it all in and wondered what Santa was going to bring them that night for Christmas. It was a family tradition in the making.<br />
<br />
When it was time to go home and tuck the children into bed, we had another tradition. Every Christmas eve since my oldest daughter was born we read the story, "The Night Before Christmas". My youngest daughter, who is now 20 something, insists that I still read it to her on Christmas eve. As was the tradition, on Christmas eve I climb into my bed, call her on the phone and begin to read our story.<br />
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It is difficult not to get emotional and teary eyed as I think about those 3 small children with eyes so wide taking in all of the sights and sounds of Christmas. Now it is my children's turn to begin their own traditions for Christmas. It warmed my heart when my daughter told me that she had taken her own children to walk on those very same sidewalks on Huntington Boulevard that she walked as a little girl.<br />
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Another of our family traditions was the wonderful Prime Rib dinner my mother would prepare. This is a tradition that I am proud to say I have held onto myself. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIbsLrSHdVHoijzQRJjncTkDBP5NFBF9ENgSqx8yt6SEhPTLRyuC4eUl0z0RsYwwnGHvkNBLAu1OaHoUvrhCfcBUqr7qqpzujgqsSQXo8CfZZWo8Q_SrhMSLdK1Mtzn2dguMZnLN0WOrSJ/s1600/prime-rib-roast.gif" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="171" n4="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIbsLrSHdVHoijzQRJjncTkDBP5NFBF9ENgSqx8yt6SEhPTLRyuC4eUl0z0RsYwwnGHvkNBLAu1OaHoUvrhCfcBUqr7qqpzujgqsSQXo8CfZZWo8Q_SrhMSLdK1Mtzn2dguMZnLN0WOrSJ/s200/prime-rib-roast.gif" width="200" /></a></div><br />
Here is my recipe for a fool-proof Prime Rib dinner.No matter what size roast you have, you will start it in a pre-heated 450 degree oven for 15 minutes then reduce the temperature to 325 degrees for the balance of cooking time. Cooking times will vary depending on size of the roast and desired level of doneness. The following chart gives approximate times for to reach "rare" at various sizes.<br />
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<br />
Cooking Time for Rare (120°)<br />
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(3) Ribs, 7 to 8 lbs. 15 minutes at 450°, Then 1 ¼ to 1 ½ hours at 325°<br />
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(4) Ribs, 9 to 10 lbs. 15 minutes at 450°, Then 1 ½ to 2 hours at 325°<br />
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(5) Ribs, 11 to 13 lbs. 15 minutes at 450°, Then 2 to 2 ½ hours at 325°<br />
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(6) Ribs, 14 to 16 lbs. 15 minutes at 450° Then, 2 ¾ to 3 hours at 325°<br />
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(7) Ribs, 16 to 18 lbs. 15 minutes at 450° Then, 3 to 3 ¾ hours at 325°<br />
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Every half hour or so, baste the ends of the roast with the drippings. Use your meat thermometer about a half hour before the expected end of the roasting time. Make sure to insert it in the thickest part of the meat, not touching the fat or bone. When the internal temperature reaches 120°, pull it out of the oven and cover with foil. Let the roast sit for twenty to thirty minutes. It will continue to cook during this time, reaching a temperature of about 125° to 130°. This resting period allows the juices and flavors to permeate the roast.<br />
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<strong><em>Creamy Horseradish Sauce Recipe:</em></strong><br />
<br />
<br />
About ¼ to ½ cup of prepared horseradish mixed with two cups of sour cream.<br />
<br />
Add two tablespoons of lemon juice and a teaspoon of salt.<br />
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Thoroughly mix the ingredients, adding more horseradish as desired.<br />
<br />
<br />
Rare meats measure in at 120° to 125° with a bright red center that grows slightly pinkish towards the exterior. Medium rare meats measure between 130° to 135° and are characterized by their extremely pink center portion that grows brown towards the exterior. Medium meats have a light pink center, brown outer portions and readings of about 140° to 145°. Medium well is not pink at all and is achieved at 150° to 155°. Well done is reached at 160° and above and is characterized by a uniform brown color.Jerilyn Zaveralhttp://www.blogger.com/profile/03208058095380678432noreply@blogger.com0tag:blogger.com,1999:blog-3198482764355726152.post-72764233399302193882010-12-21T15:34:00.000-08:002010-12-21T15:34:53.436-08:00The Last of the Super Foods<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjI2aHRn8sgGeaooLxdwMz9So1ZaC3hTLxIz3dVqS2V7_rar1LhhYBVoqR6Mk15to40dYAuwu0CoRx_p9d0moOoqFljTeMv6dcH1kPnKAcI1IoOiMVilnV6Ry1VTjY7dqfiFcNFkOHyp6w/s1600/avocados.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" n4="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjI2aHRn8sgGeaooLxdwMz9So1ZaC3hTLxIz3dVqS2V7_rar1LhhYBVoqR6Mk15to40dYAuwu0CoRx_p9d0moOoqFljTeMv6dcH1kPnKAcI1IoOiMVilnV6Ry1VTjY7dqfiFcNFkOHyp6w/s200/avocados.jpg" width="200" /></a></div><strong>Avocados</strong><br />
<br />
<em><strong>Why They're Healthy: </strong></em><br />
-- Rich in healthy, satisfying fats proven in one study to lower cholesterol by about 22 percent.<br />
<br />
-- One has more than half the fiber and 40 percent of the folate you need daily, which may reduce your risk of heart disease.<br />
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<strong><em>Quick Tip: </em></strong><br />
Adding it to your salad can increase the absorption of key nutrients like beta-carotene by three to five times compared with salads without this super food.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOQHn8nOJqQrfLqkSIaT-y8igPPBZhxa4ChgvF-M1SkKCCBOVjSfqtA_kuf3cxcmVmHZnn0COX7xpsyHXGMnIoqo6deYm_YV9SCixdH_zLn0U4kDaOx22Cn7rsceruFnfYU9ZNDdboV4wn/s1600/garlic.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" n4="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOQHn8nOJqQrfLqkSIaT-y8igPPBZhxa4ChgvF-M1SkKCCBOVjSfqtA_kuf3cxcmVmHZnn0COX7xpsyHXGMnIoqo6deYm_YV9SCixdH_zLn0U4kDaOx22Cn7rsceruFnfYU9ZNDdboV4wn/s200/garlic.jpg" width="200" /></a></div><br />
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<strong>Garlic</strong><br />
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<strong><em>Why It's Healthy: </em></strong><br />
-- Garlic is a powerful disease fighter that can inhibit the growth of bacteria, including E. coli.<br />
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-- Allicin, a compound found in garlic, works as a potent anti-inflammatory and has been shown to help lower cholesterol and blood-pressure levels.<br />
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<strong><em>Quick Tip: </em></strong><br />
Crushed fresh garlic releases the most allicin. Just don't overcook; garlic exposed to high heat for more than 10 minutes loses important nutrients.<br />
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<strong>Spinach</strong><br />
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<strong><em>Why It's Healthy: </em></strong><br />
-- Spinach contains lutein and zeaxanthin, two immune-boosting antioxidants important for eye health.<br />
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-- Recent research found that among cancer-fighting fruits and veggies, spinach is one of the most effective.<br />
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<strong><em>Quick Tip: </em></strong><br />
Spinach is a healthy -- and flavorless -- addition to any smoothie. You won't taste it, we promise! Try blending 1 cup spinach, 1 cup grated carrots, 1 banana, 1 cup apple juice, and ice.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrJomTLVtTDSy0zoM1xAraU8GV2TUJFvVZKJ0BF5D7D4xMrFPA-zZ_B5JIwa_8lHiO317NdyRN7-NzDZAgLGW3gpOlnR6h2se5ekD1q9rBPWsYvL0cGdh5YqXyYN0boV-5OLK96fe-XS7w/s1600/beans.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" n4="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrJomTLVtTDSy0zoM1xAraU8GV2TUJFvVZKJ0BF5D7D4xMrFPA-zZ_B5JIwa_8lHiO317NdyRN7-NzDZAgLGW3gpOlnR6h2se5ekD1q9rBPWsYvL0cGdh5YqXyYN0boV-5OLK96fe-XS7w/s200/beans.jpg" width="180" /></a></div><br />
<strong>Beans</strong><br />
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<strong><em>Why They're Healthy: </em></strong><br />
-- Eating a serving of legumes (beans, peas, and lentils) four times a week can lower your risk of heart disease by 22 percent.<br />
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-- That same habit may also reduce your risk of breast cancer.<br />
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<strong>Quick Tip:</strong> <br />
The darker the bean, the more antioxidants it contains. One study found that black bean hulls contain 40 times the amount of antioxidants found in white bean hulls.<br />
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So here is what I am thinking sounds good for dinner. You take some baby spinach, a few mixed greens, and you put them on individual serving plates. You top that with some Kidney beans, cheese, sour cream and some salsa. Finish it off with slices of avocado. The garlic.....that's up to you to figure that one out. I will tell you this, you can never have to much garlic.Jerilyn Zaveralhttp://www.blogger.com/profile/03208058095380678432noreply@blogger.com0tag:blogger.com,1999:blog-3198482764355726152.post-23444211766354846992010-12-20T10:36:00.000-08:002010-12-20T10:36:16.021-08:003 More Superfoods For Your Health<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggNpwnV8NQgXL1dMbt9ei2BkuHI3tKxxZ35erKlciUW4PvPb_EQRIE9LNAvi_zAG9TGykFeLo0ZGaagxwo81PmlOskgkU1OvV6OpqhV8J-oR2z3k61rL2_Sac71l8hGpRDyKC951H0a9a1/s1600/potato.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="166" n4="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggNpwnV8NQgXL1dMbt9ei2BkuHI3tKxxZ35erKlciUW4PvPb_EQRIE9LNAvi_zAG9TGykFeLo0ZGaagxwo81PmlOskgkU1OvV6OpqhV8J-oR2z3k61rL2_Sac71l8hGpRDyKC951H0a9a1/s200/potato.jpg" width="200" /></a></div><br />
<strong>Potatoes</strong><br />
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<strong><em>Why They're Healthy: </em></strong><br />
-- One red potato contains 66 micrograms of cell-building folate -- about the same amount found in one cup of spinach or broccoli.<br />
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-- One sweet potato has almost eight times the amount of cancer-fighting and immune-boosting vitamin A you need daily.<br />
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<strong><em>Quick Tip: </em></strong><br />
Let your potato cool before eating. Research shows that doing so can help you burn close to 25 percent more fat after a meal, thanks to a fat-resistant starch.<br />
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<strong>Salmon</strong><br />
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<strong><em>Why It's Healthy: </em></strong><br />
-- A great source of omega-3 fatty acids, which have been linked to a reduced risk of depression, heart disease, and cancer.<br />
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-- A 3-ounce serving contains almost 50 percent of your daily dose of niacin, which may protect against Alzheimer's disease and memory loss.<br />
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<strong><em>Quick Tip: </em></strong><br />
Opt for wild over farm-raised, which contains 16 times as much toxic polychlorinated biphenyl (PCB) as wild salmon.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiW-nuVsxsesTTveIXPSp2MglcbwsHX20kzH23LH_X4wT5RxJ18Fs6ox-x7zCdgdQz9NgyQeceNFn5pz3MMP_og3M7KXADHwwFNKbua_qP5rWCXTztaOA394i22zlU-mVsFYK6FIBvRQtTr/s1600/walnuts.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="166" n4="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiW-nuVsxsesTTveIXPSp2MglcbwsHX20kzH23LH_X4wT5RxJ18Fs6ox-x7zCdgdQz9NgyQeceNFn5pz3MMP_og3M7KXADHwwFNKbua_qP5rWCXTztaOA394i22zlU-mVsFYK6FIBvRQtTr/s200/walnuts.jpg" width="200" /></a></div><br />
<strong>Walnuts</strong><br />
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<strong><em>Why They're Healthy: </em></strong><br />
-- Contain the most omega-3 fatty acids, which may help reduce cholesterol, of all nuts.<br />
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-- Omega-3s have been shown to improve mood and fight cancer; they may protect against sun damage, too (but don't skip the SPF!).<br />
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<strong><em>Quick Tip: </em></strong><br />
Eat a few for dessert: The antioxidant melatonin, found in walnuts, helps to regulate sleep.<br />
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OK, how about a big piece of salmon, marinated in a teriyaki sauce, a baked potato with everything and a salad with blue cheese and walnuts? It all sounds good to me. How about you? What would you do with these 3 super foods?Jerilyn Zaveralhttp://www.blogger.com/profile/03208058095380678432noreply@blogger.com0tag:blogger.com,1999:blog-3198482764355726152.post-72442315211434832642010-12-15T12:10:00.000-08:002010-12-15T12:10:04.978-08:00The 10 Superfoods For A Super Healthy Body<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4pcgr4zXkY9KVgZjjygrNRIyhZpF0dp1zes-B_bevpv9KPFiFRxC3Ejyw9R6fFjgItLx73BUzf8LSJpEblKxyHLqIiOjGo6Eozz6LNMVqx1GFyXQZOm0-36nKhg8iwZvbzpxvOxuoqg_v/s1600/Lemons+cut.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="166" n4="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4pcgr4zXkY9KVgZjjygrNRIyhZpF0dp1zes-B_bevpv9KPFiFRxC3Ejyw9R6fFjgItLx73BUzf8LSJpEblKxyHLqIiOjGo6Eozz6LNMVqx1GFyXQZOm0-36nKhg8iwZvbzpxvOxuoqg_v/s200/Lemons+cut.jpg" width="200" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
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</div>There are 10 superfoods proven, expert-beloved disease fighters and energy boosters. Add them to your meals and get on the fast track to a super-healthy body. We will begin by looking at the first three of those ten superfoods. Read below to see why these superfoods are a must for your diet as well as some great tips for each of them.<br />
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<strong>Lemons:</strong><br />
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<strong><em>Why They're Healthy:</em></strong><br />
-- Just one lemon has more than 100 percent of your daily intake of vitamin C, which may help increase "good" HDL cholesterol levels and strengthen bones.<br />
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-- Citrus flavonoids found in lemons may help inhibit the growth of cancer cells and act as an anti-inflammatory.<br />
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<strong><em>Quick Tip:</em></strong><br />
Add a slice of lemon to your green tea. One study found that citrus increases your body's ability to absorb the antioxidants in the tea by about 80 percent.<br />
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<strong>Broccoli</strong><br />
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<br />
<em><strong>Why It's Healthy:</strong></em><br />
-- One medium stalk of broccoli contains more than 100 percent of your daily vitamin K requirement and almost 200 percent of your recommended daily dose of vitamin C -- two essential bone-building nutrients.<br />
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-- The same serving also helps stave off numerous cancers.<br />
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<strong><em>Quick Tip:</em></strong><br />
Zap it! Preserve up to 90 percent of broccoli's vitamin C by microwaving. (Steaming or boiling holds on to just 66 percent of the nutrient.)<br />
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<strong>Dark Chocolate</strong><br />
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<strong><em>Why It's Healthy: </em></strong><br />
-- Just one-fourth of an ounce daily can reduce blood pressure in otherwise healthy individuals.<br />
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-- Cocoa powder is rich in flavonoids, antioxidants shown to reduce "bad" LDL cholesterol and increase "good" HDL levels.<br />
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<strong><em>Quick Tip: </em></strong><br />
A dark chocolate bar contains about 53.5 milligrams of flavonoids; a milk chocolate bar has fewer than 14.<br />
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I have a great idea! Why not squeeze a little lemon on that brocolli after you zap it in the microwave. Serve the brocolli as a side dish with a wonderful meatloaf and have a BIG bar of dark chocolate for dessert.<br />
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Now that's what I call a great comfort meal! How about you?Jerilyn Zaveralhttp://www.blogger.com/profile/03208058095380678432noreply@blogger.com0