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Tackle the Cold with a Roasted Winter Squash Soup

The cold weather has really been upon us here in my area of New York this week. The schools were closed last Friday and this past Monday because of ice and snow and the temperature has barely risen above 20°, with wind chills in the morning below 0 just about every day. This makes you feel like just bundling up under the covers and going back to bed each morning and not bothering to even think about what you might want to make for dinner that day. Of course, one of the best alternatives for this time of year for lunch or dinner is always a nice bowl of warm soup. One of my all-time favorite dishes always make use of some of the great winter squash that is available and makes a nice thick squash soup to have with some homemade bread or rolls to help fill you up and really keep you warm. This particular recipe, for a roasted winter squash soup, comes from the Cooking Channel and is from Michael Chiarello. It makes use of a really nice toasted spice rub that you use for the squash and the soup itself and while it may seem like there are a lot of steps involved, the prep time outside of getting the squash ready (which you can do well in advance if you like) only takes about 20 minutes and the cook time is not much more than that, so you can have everything done and ready in about 45 minutes.

 

Roasted Winter Squash Soup

For the Soup:

2 tablespoons extra-virgin olive oil

1/2 cup (1/4 inch) diced onion

1/4 cup (1/4 inch) diced celery

1/4 cup (1/4 inch) diced carrot

1 cinnamon stick

Salt and freshly ground black pepper

4 cups chicken broth or vegetable broth

1/2 teaspoon ground coriander, optional

1 1/2 cups Roasted Winter Squash recipe, recipe to follow

1/2 cup half-and-half

For the Toasted Spice Rub:

1/4 cup fennel seeds

1 tablespoon coriander seeds

1 tablespoon black peppercorns

1 1/2 teaspoons red pepper flakes

1/4 cup (1 ounce) chili powder

2 tablespoons kosher salt

2 tablespoons ground cinnamon

For the Roasted Winter Squash:

3 pounds winter squash

Salt and freshly ground black pepper

1/2 cup (1 stick) butter

2 tablespoons finely chopped fresh sage leaves

2 tablespoons granulated sugar

1/4 cup balsamic vinegar

1/4 cup molasses

2 teaspoons Toasted Spice Rub

To make the toasted spice rub, toast the fennel seeds, coriander seeds and peppercorns in a small, heavy pan set over medium heat. When the fennel turns light brown, work quickly. You may want to turn on the exhaust fan over your stove as it can get quite smoky. Add the red pepper flakes and toss rapidly, mixing the ingredients quickly. Immediately turn the spice mixture out onto a plate to cool. Once the spices have cooled, put the mixture into a blender with the chili powder, salt, and cinnamon and blend until the spices are evenly ground. If you have a small spice mill or a coffee grinder dedicated to just grinding spices, grind only the fennel, coriander, pepper, and chili flakes. Pour the ground ingredients into a bowl and toss with the remaining ingredients. Keep the spice mix in a glass jar in a cool, dry place.

 

For the roasted squash, preheat the oven to 400°. Peel the squash with a vegetable peeler. Halve the squash lengthwise, discard the seeds, then cut the squash into a 1-inch dice. Place the squash in a large bowl and season it with salt and pepper.

Heat the butter in a medium skillet set over medium-high heat. When the butter ceases to foam and has turned a light brown, pull the pan off the heat and immediately add the sage, granulated sugar, balsamic vinegar (stand back so as not to get splattered by the vinegar and the vapors from it), molasses and the toasted spice rub. Mix well and let the mixture simmer over medium-low heat for 1 to 2 minutes so the flavors can meld.

Pour the vinegar mixture over the squash and toss it well, then transfer the squash to a heavy rimmed baking sheet or baking dish large enough to hold the squash in a single layer. Place the squash in the oven and roast, tossing the squash at least once, until it is very tender and caramelized, about 45 minutes to one hour. Set the squash aside until it is cool enough to handle but still warm, so the liquids are runny.

Working in batches, if necessary, transfer the warm squash and all the cooking liquids to a food processor and process until it is smooth. Use immediately, or refrigerate for up to 5 days, or freeze for up to 2 months.

 

For the soup, heat the olive oil in a large saucepan or Dutch oven over medium heat until it is shimmering. Add the onion, celery, carrot, and cinnamon stick and sauté until the vegetables are soft but not brown, about 10 minutes. Season the vegetables with salt and pepper. Add the chicken broth or vegetable broth and the coriander, if using, and bring the mixture to a boil. Simmer the broth for several minutes. Stir in the squash until it is smooth, then simmer gently to let the flavors meld, about 10 minutes. Discard the cinnamon stick.

Purée the soup in a blender until it is smooth. The soup can be made ahead to this point, cooled, covered, and refrigerated for several days or frozen for about one month. It will thicken as it cools and may need thinning out with more broth or water when you are re-heating it. Return the soup to the pan and reheated gently. Add the half-and-half, if using. Adjust the seasoning with salt and pepper to taste. Keep the soup warm until you are ready to serve. Ladle the soup into serving bowls. Garnish the soup with dollops of mascarpone cheese or toasted pumpkin seeds, if desired

 

While it does take some time ahead of time for prep work to get the squash ready, there is not really a lot of work involved in it and it is certainly worth the effort. I used a combination of butternut squash and acorn squash but you could certainly use any type of squash that you want either in a combination or by itself. I also did add one diced apple to the vegetable mixture of the onion, celery, and carrot to give the soup a little extra sweetness and flavor. The soup comes out to be a very dark, rich color with some nice sweetness from the squash thanks to the balsamic vinegar and molasses that you put on top of it. The spice rub does give the dish a little bit of a kick, so you may want to watch how much chile powder use if you are looking for something a little milder or eliminate the chili powder and red pepper flakes altogether for something smoother. As I said, this dish is great with some homemade rolls, biscuits or bread or even just your favorite store-bought variety or you could make a nice meal with a soup and sandwich idea for lunch or dinner.

 

That’s all I have for today. Check back next time for another recipe. Until then, enjoy the rest of your day, and enjoy your meal!

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Fiesta Week Part 2 – Chicken Tacos

To go along with the chorizo tacos and the beef tacos I had made on Sunday I also wanted to make some chicken tacos. I didn’t want to do something with just shredded chicken, which would have been easy to do with some chicken, but I wanted something a little different with some nice sauce to go along with it. I had looked at a few different recipes I found on the Internet, but then I came upon this one from Michael Chiarello on the Food Network for a chicken taco filling. It looked pretty easy to make, only used a few ingredients and I could get it done along with all over the other things I was making that day. The original recipe is for a pretty large quantity, so I ended up scaling it down quite a bit to fit my crowd and I still had a lot left over, so you could make it even smaller if you only have a couple of people to feed. The recipe shown here is in the amounts that I actually used. If you want the larger quantities, all you need to do is double this recipe.

Chicken Tacos

1/4 cup extra-virgin olive oil

5 garlic cloves, minced

2-3 onions, minced

2 pounds boneless, skinless chicken breasts, diced into 1/2-inch chunks

Salt and freshly ground black pepper

2 tablespoons all-purpose flour

1 Serrano pepper or jalapeno pepper, sliced thin

1 tablespoon sweet paprika

1 tablespoon smoked paprika

1/2 tablespoon ground cumin

1 tablespoon ground oregano

2-3 cups chicken broth or water

For the Tacos:

Red onion, sliced thin

Lettuce, shredded

Radishes, sliced thin

Salsa (homemade or store-bought)

Guacamole (homemade or store-bought)

Flour or corn tortillas

Heat a large saute pan over medium heat and pour in enough olive oil to coat the bottom of the pan. Add the garlic and onions and cook until the vegetables are soft and nicely caramelized, about 10 to 12 minutes.

In the meantime, season the chicken breast pieces with salt and pepper. Sprinkle the flour over the chicken pieces and toss the chicken to coat it well. Heat another large saute pan over medium-high heat and add 3 tablespoons of the olive oil. Cook the chicken until it is lightly browned, about 6 to 8 minutes.

Once the onion mixture is caramelized and softened, add the chile peppers, sweet paprika, smoked paprika, cumin and oregano. When the chicken is done, transfer it to the pan with the onions. Pour in the broth or water and bring the mixture to a boil. Reduce the heat and simmer until the sauce is thickened, about 20 minutes. Adjust the seasoning with salt and pepper to taste.

To serve the tacos, place all of your  chosen toppings and the chicken filling in separate bowls along with the warmed tortillas so people can construct their own tacos.

This was a simple recipe for the chicken that yielded some great flavor thanks to the spices used. You could certainly substitute some rotisserie chicken and just heat it up with the onion mixture and spices if you have left over chicken from another meal or do not want to cook the chicken yourself. The sauce is nice and thick and clings nicely to the chicken to add another level of flavor to the dish. I would choose to make chicken tacos this way every time.

That’s all I have for today. Check back next time for another recipe. until then, enjoy the rest of your day and enjoy your meal!

 

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Posted by on May 6, 2014 in Cooking, Dinner, Holidays, One Pot Meals, Poultry

 

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How About Some Turkey Soup?

I know, I know, we are all sick of turkey recipes at this point and everyone is busy thinking about Christmas cookies and your Christmas meal at this point. However, I still have a couple of recipes leftover of things I made with turkey so I thought I would put them out here. These recipes are for a very simple turkey stock that I made and then I used most of that stock to make a wonderful turkey soup from some of the leftovers we had of turkey. You could easily substitute some chicken for the turkey in the soup or the stock and get good results from both. First, the turkey stock.

Turkey Stock

1 leftover turkey carcass from a 10 to 15-pound turkey, including the neck, wing and leg bones

4 or 5 onions, quartered

2 large carrots, peeled and cut into chunks

4 large celery ribs, cut into chunks

2 cups white wine

2 large garlic cloves, smashed and peeled

4 sprigs fresh thyme

2 bay leaves

1 teaspoon black peppercorns

Kosher salt

Heat the oven to 450 degrees. Using a sturdy knife or your hands, cut or tear the turkey carcass into large pieces. Arrange the pieces in a single layer in a roasting pan and roast until the pieces are brown and sizzling, about 20 to 25 minutes.

Remove the pieces from the oven and transfer them to a stockpot. Add the onions, carrots and celery to the empty roasting pan and place it over medium heat. Saute them briefly, just to loosen the crusty turkey bits in the bottom of the pan. Return the pan to the oven and cook until the vegetables are browned around the edges, about 20 to 25 minutes. Remove the pan from the oven and place it back over medium heat. Add the white wine and cook, stirring, until the wine is reduced to a syrup, about 3 minutes.

Add the wine-vegetable mixture to the stockpot with the turkey pieces. Add the garlic, thyme, bay leaves, black peppercorns and stir. Add 6 quarts of water and place the pot over medium-high heat just until the mixture comes to a boil. Immediately reduce the heat to low, skim any foam floating on the top and simmer, skimming as needed, for about 3 hours. Add 1 teaspoon of salt and taste. If the stock tastes too watery, keep simmering until the stock is flavorful. Taste for salt again and add more if needed.

Strain the stock through a sieve into a large container or containers. Discard all the solids. Let the stock cool slightly and the refrigerate or freeze it.

It’s a simple method that takes some time but gets maximum turkey flavor out of the carcass and what is left over. You get a wonderful roasted flavor into the stock that gives it a great addition. I froze some and used some for this soup recipe from Michael Chiarello.

Turkey Soup

8 cups turkey stock

3 cups diced turkey meat, white and dark meat

1 carrot, peeled and minced

1 celery stalk, minced

1 onion, peeled and minced

2 cloves garlic, smashed

2 tablespoons olive oil

3 cups leftover cooked vegetables (Brussels sprout, sweet potatoes, green beans)

1 tablespoon chopped sage

In a large soup pot, heat the garlic in the olive oil over medium heat. Allow it to brown slightly, about 3 minutes. Add the minced carrots, celery and onions. Sweat the vegetables over medium-low heat until softened, about 7 to 8 minutes.

Dice the leftover vegetables. Add the sage to the soup pot along with the turkey stock and 1 bay leaf. Bring the stock to a simmer. When the pot is simmering, add the Brussels sprouts, green beans and diced turkey meat to the soup. Bring the mixture back up to a simmer. Add the sweet potatoes to the center of the soup and gently push them down. Turn the heat off and cover the pot. Allow the soup to sit and steam, about 5 to 7 minutes. let the soup simmer for 5 more minutes before serving.

It is a quick and easy way to make good use of turkey meal leftovers or any chicken meal leftovers. it’s a simple soup that you can put together for a weeknight meal that will taste great and it makes for even better lunches the next day or two. I also added some frozen peas to the mix just to round everything out.

That’s all I have for today. Check back next time for some more recipes. Until then, enjoy the rest of your day and enjoy your meal!

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Soup Season in Full Bloom – Roasted Butternut Squash Soup

The weather has started to get a little more Fall-like around here the last few days so I had planned to make a couple of soups this week to fit the occasion. Soups make a great dinner because they are filling, delicious and nutritious all in one. I had bought a butternut squash at our friend’s farmstand this past weekend and then I found this great recipe from Michael Chiarello for a different butternut squash soup recipe than I had made before. It makes use of some different spices to give a different flavor and roasting the squash with some of these ingredients really added something to the meal.

Roasted Butternut Squash Soup

For the Toasted Spice Rub:

1/4 cup fennel seeds

1 tablespoon coriander seeds

1 tablespoon peppercorns

1 1/2 teaspoons red pepper flakes

1/4 cup chili powder

2 tablespoons kosher salt

2 tablespoons ground cinnamon

For the Roasted Squash:

3 pounds butternut squash (about 1 large squash)

Kosher salt

Freshly ground black pepper

1/2 cup (1 stick) butter

2 tablespoons chopped fresh sage leaves

2 tablespoons granulated sugar

1/4 cup balsamic vinegar

1/4 cup dark molasses

2 teaspoons Toasted Spice Rub

For the Soup:

2 tablespoons extra-virgin olive oil

1/2 cup diced onion

1/4 cup diced celery

1/4 cup diced carrot

1 cinnamon stick

Salt and freshly ground black pepper

4 cups chicken or vegetable stock

1 1/2 cups Roasted Winter Squash

1/2 cup half-and-half

For the spice rub: Toast the fennel seeds, coriander seeds and peppercorns in a small, heavy pan over medium heat. When the fennel turns light brown, turn on the exhaust fan above your stove, add the red pepper flakes and toss the mixture vigorously. Immediately turn the mixture out into a bowl to cool.

When the mixture has cooled, place it in a blender or spice mill with the chili powder, salt and cinnamon and blend until all the spices are evenly ground. Keep the spice mix in a glass jar in a  cool, dry place.

For the squash: Preheat the oven to 400 degrees. Peel the squash with a vegetable peeler, halve lengthwise and discard any of the seeds. Cut the squash into 1-inch diced pieces. Place the squash in a large bowl and season with salt and pepper.

Heat the butter in a medium skillet over medium-high heat. When the butter stops foaming and has turned a light brown, pull the pan off the heat and add the sage, sugar, vinegar (keep your face back when you add the vinegar), molasses and the toasted spice rub. Mix well and allow it to simmer over medium-low heat for 1 to 2 minutes to meld the flavors.

Pour the  vinegar mixture over the squash and toss well. Transfer the squash to a heavy, rimmed baking sheet or baking dish large enough to hold the squash in a single layer. Place the squash in the oven and roast, tossing at least once, until it is very tender and caramelized, about 45 minutes to 1 hour. Set the squash aside until it is cool enough to handle but still warm, so the liquids are still runny.

Working in batches, if necessary, transfer the warm squash and all the cooking liquids to a food processor and process until the mixture is smooth. You can use the squash immediately or refrigerate it for up to 5 days or freeze it for up to 2 months.

For the soup: Heat the olive oil in a large saucepan over medium heat until hot. Add the onion, celery, carrot and cinnamon stick and saute until the vegetables are soft but not brown, about 10 minutes. Season with salt and pepper.

Add the chicken or vegetable stock and bring the mixture to a boil. Simmer for several minutes. Stir in the squash until it is smooth, then simmer gently, allowing the flavors to meld, about 10 minutes. Discard the cinnamon stick.

Puree the soup in a blender, in batches if necessary, until it is smooth. Return the soup to the pan and re-heat it gently. Add the half-and-half and adjust the seasoning with salt and pepper to taste. Keep warm until you are ready to serve.

A couple of things about this recipe. The toasted spice rub makes quite a bit of spice mix. If you think you will use it again later on, it’s great to have on hand. I cut the recipe in half and still had plenty leftover so you can do that if you don’t want a lot of spice mix. You can use the squash puree for other things as well if you didn’t want to make soup with it. I think it would be a great side dish for chicken or turkey just as it is. You could also use other winter squash if you prefer, like acorn squash, and I think it would do just as well. The soup itself has a very roasted, toasty flavor to it. You can certainly taste the spices coming through in the soup but they do not over power the dish at all. I loved the creaminess of the squash and found it to be a very hearty meal. If you use vegetable stock or water instead of the chicken stock, you can make this a vegetarian meal.

That’s all I have for today. Check back next time for another soup recipe I just tried. This one was made in the slow cooker and can also be a vegetarian dish, so check back for that one tomorrow. Until next time, enjoy the rest of your day and enjoy your meal!

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Jazzing Up Baby Back Ribs with Espresso Barbecue Sauce

AS I was going through the freezer this week to try to just use what I had in the house for meals to avoid shopping before our vacation, I came across some baby back ribs that were perfect to make. Yesterday was a nice cool day here in the Northeast so it was perfect to be able to use the oven in summertime. I came across this recipe from the Cooking Channel and Michael Chiarello for a very simple recipe that makes an outstanding sauce.

Baby Back Ribs with Espresso Barbecue Sauce

2 racks baby back ribs

Salt

Freshly Ground Black Pepper

Espresso Barbecue Sauce, recipe follows

Espresso Barbecue Sauce:

4 tablespoons minced garlic

4 tablespoons extra-virgin olive oil

1 cup cider vinegar

1/2 cup soy sauce

2 cups ketchup

2 cups honey

Salt

1/2 cup strong coffee or instant espresso

Preheat the oven to 325 degrees. Cut each rack of ribs in half along the bone so they can be easily stacked. Lay them out on parchment paper for easy clean up.

Salt and pepper liberally on both sides of the ribs and pat the spices into the meat. Make sure to season both sides and all over the ribs because part of the rub may inevitably come off in the pan during cooking. On a cookie sheet lined with aluminum foil, stack the ribs close together, about 3 layers high. Place the ribs in the oven and bake for 2 hours, shifting the bottom layer of ribs every 30 minutes until they are tender and almost falling off the bone.

Meanwhile, make the espresso barbecue sauce. Add the olive oil to a preheated saute pan. Add the minced garlic and saute until it gets light brow, about 1 minute. Add the cider vinegar, soy sauce, ketchup and honey and stir well. Add a pinch of salt then whisk in the coffee or espresso. Add the freshly ground black pepper to taste. Bring the mixture to a simmer and allow to simmer for 10 minutes until slightly thickened.

30 minutes before serving the ribs, transfer the ribs to a preheated grill. Brush the ribs with the espresso barbecue sauce and close the grill. Continue to turn and brush the ribs with barbecue sauce every 10 minutes, about 3 more times, before serving.

Once the barbecue sauce has cooled, you can store it in the refrigerator and use it for about another 2 weeks. It would be great on other pieces of pork or as a condiment for burgers or any barbecue items. I loved the flavor that the espresso gives the sauce mixed with the honey. It is not too thick but just the right consistency. it’s a great sauce for ribs. I served the ribs with some baked sweet potatoes, fresh corn on the cob and some bread and I also had some of the no-mayo coleslaw left over to use as well. Overall, I think it was a pretty good meal.

That’s all I have for today. Check back next time for another recipe. I do have a special meatloaf recipe planned for tonight, so you can check back for that one as it will be my last recipe posted before we go on vacation. Check it out tomorrow and see if you will like it. Until next time, enjoy the rest of your day and enjoy your meal!

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Posted by on August 15, 2013 in Cooking, Dinner, Grilling, Pork, Sauce

 

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A Double Dip: Chicken a la Vendemmia and Roasted Green Beans and Carrots

If you follow along with me on this blog, you know I tend to make a lot of chicken. This means I am always on the lookout for some new recipes on ways to make chicken, particularly when it comes to roasting or broiling. I came across this recipe one day while watching the Food Network and saw Michael Chiarello on the Barefoot Contessa preparing this dish. It looked wonderful and I knew I just had to give it a try.

Chicken a la Vendemmia

2 pounds seedless red grapes

4 large bone-in chicken breasts, skin on

Salt and freshly ground black pepper

2 teaspoons fennel spice

2 tablespoons extra-virgin olive oil

1/2 cup thinly sliced shallot

2 teaspoons minced fresh rosemary

1/2 cup chicken stock

Puree the grapes in a blender then strain them through a sieve, pressing on the solids to extract as much juice as possible. You should nave about 2 1/2 cups of juice when you are done.

Preheat the oven to 400 degrees. Season the chicken on all sides with salt, pepper and fennel spice. Heat a large ovenproof skillet over moderately high heat. When the skillet is hot, add the olive oil. Add the chicken breasts, skin side down, and brown well on all sides, about 7 minutes total. Transfer the skillet to the oven and cook until the chicken is done throughout, about 12 to 15 minutes.

Transfer the chicken to a serving platter and pour off all but 1 tablespoon of the fat in the skillet. Add the shallot to the skillet and return to moderate heat. Cook until softened, then add the rosemary and cook briefly to release its fragrance, about 30 to 60 seconds. Add 2 cups of the grape juice and simmer briskly until it is reduced by half. Add the chicken stock and any collected juices from the chicken platter and simmer until the mixture has reduced to a creamy, sauce-like consistency. The total volume of the sauce will be a little more than 1 cup.

Cut the chicken breasts in half with a heavy knife or cleaver and return them to the platter. Spoon the sauce over and around them.

During the program, Michael Chiarello also added 3 or 4 quartered fresh figs to the sauce after adding the grape juice and chicken broth just to warm them through for serving. I didn’t have any figs on hand, so I skipped this step. I have to say I loved the grape sauce that was made. It was wonderfully creamy and had a great taste to it with the chicken. I served the dish with white rice and the sauce added great flavor to the rice as well.I did cook the chicken for 2 or 3 minutes longer to really crisp up the skin and it was still nice and juicy, so cook the chicken to your liking and simply check the temperature with a thermometer.

I also served the chicken with some fresh green beans I had picked up at the farmer’s market. I wanted to be able to cook everything in the oven at once, so I found this recipe from Williams-Sonoma for roasting the green beans with carrots and onions.

Roasted Green Beans and Carrots with Red Onion

3/4 pound green beans, trimmed

1/2 pound carrots, peeled and cut diagonally, about 1/4– inch thick

1 red onion, sliced

2 large garlic cloves, very thinly sliced

1 1/2 tablespoons olive oil

1 teaspoon ground cumin

Salt and freshly ground black pepper, to taste

Preheat the oven to 350 degrees. Place an 8 x 11 heavy roasting pan or a very large, ovenproof fry pan on the rack in the oven to heat.

Bring a large saucepan three-fourths full of water to a boil over high heat. Add a pinch of salt and the green beans. Cook the beans until they turn bright green and are just tender, 1 to 2 minutes. The timing will depend on the age and size of the beans. Drain the beans and plunge them into a bowl of ice-cold water to stop the cooking and drain them again.

In a large bowl, toss together the beans, carrots, onion, garlic and olive oil. Sprinkle with the cumin, season with salt and pepper, and toss again to thoroughly combine. Transfer the vegetables to the preheated pan and spread them evenly. Roast, stirring occasionally, until the vegetables are tender and lightly browned, 45 to 55 minutes. Taste and adjust the seasonings with salt and pepper.

I actually cooked the vegetables for less time since I had them in the 400 degree oven with the chicken. They were actually done in about 25 to 30 minutes instead, which gave me enough time to make the sauce and the chicken to rest. I love roasted vegetables; the roasting really brings out the flavors of the vegetables and the mix of green beans, carrots and onion is great with just a touch of cumin added for heat and flavor.

That’s all I have for today. Check back next time for some more recipes of things I have tried recently. We have some events the next few days, so I won’t be doing much cooking, but I do have some things I have done recently or plan to do in the coming days, so check back and see what comes up. until then, enjoy the rest of your day, have a happy and safe 4th of July and enjoy your meal!

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Posted by on July 4, 2013 in Cooking, Dinner, Poultry, Vegetables

 

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Jennifer Probst

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