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Dec 31, 2012

Noel 2012 Christmas 2012

Valerie
Me & JG
Claudette & Gary
My Helper
JG-Nancy-Karyne-Yanick
Jim-Val-Jordan-Tyler

Dec 27, 2012

Not very happy with the ads

Am I the only one seeing these ads under each post?
 I visit other blogs and don't see them ???

Not very happy with the ads

Am I the only one seeing these ads under each post?
 I visit other blogs and don't see them ???

Dec 18, 2012

Stuffed Pork Loin with Cider Gravy - Holiday Recipes - Delish.ca

Stuffed Pork Loin with Cider Gravy - Holiday Recipes - Delish.ca 

stuffed pork loin with cider gravyTina Rupp

Serves: 8 
Total Time: 3 hr
Prep Time: 1 hr
Cook Time: 2 hr
Oven Temp: 450

Ingredients






  • 1/2 cup(s) diced dried apricots
  • 1/2 cup(s) orange-flavored dried cranberries
  • 1/2 cup(s) light rum
  • 6 tablespoon(s) unsalted butter
  • 5 slice(s) white bread, crusts removed, cut into 1/2-inch cubes
  • 1/3 cup(s) shelled pistachio nuts, papery skins rubbed off
  • 2 leeks (white and light green parts), washed well, quartered lengthwise and thinly sliced crosswise
  • 1/2 cup(s) finely diced carrots
  • 1/2 cup(s) finely diced celery
  • 3 tablespoon(s) chopped fresh sage
  • 1 teaspoon(s) kosher salt
  • 3/4 teaspoon(s) freshly ground pepper
  • 1 (3 1/2-lb) boneless center-cut pork loin roast, butterflied
Cider Gravy:
  • 1/4 cup(s) unsalted butter
  • 1/4 cup(s) flour
  • 1 shallot, minced
  • 2 cup(s) reduced-sodium beef broth
  • 2 cup(s) apple cider
  • 2 teaspoon(s) honey-Dijon mustard
  • Mashed sweet potatoes (optional), for serving
  • Sautéed Brussels sprouts (optional), for serving

Directions
  1. Combine apricots, cranberries and rum in a glass bowl; microwave on HIGH 2 minutes, until rum is very hot. Stir; let mixture steep 20 minutes, or until most of the rum is absorbed.
  2. Melt 2 tablespoons of the butter in a large skillet over medium heat; add bread cubes and pistachios. Sautè 4 to 6 minutes, tossing cubes frequently until lightly browned. Transfer mixture to a medium bowl. Melt 3 more tablespoons butter in same skillet over medium heat; stir in leeks, carrot, celery, sage and 1/4 teaspoon each salt and pepper. Cover skillet, reduce heat to low and cook 6 minutes, stirring once or twice. Stir in apricots, cranberries and any rum remaining in bowl. Cover skillet; continue to cook 6 minutes, until leeks are very tender. Add leek mixture to bread mixture; toss. Let stuffing cool.
  3. Heat oven to 450 degrees F. Open the butterflied pork loin roast fat-side down on a work surface with a long side facing you. Using a meat mallet, gently pound the meat so that it is even and lays flat. Sprinkle the meat with another 1/2 teaspoon salt and 1/4 teaspoon pepper. Mound the stuffing lengthwise in a 2-inch-wide mound down the center of the pork. Roll up the pork by bringing both long sides up and over the stuffing; turn roast fat-side up. Tie the roast firmly with kitchen twine every 2-inches to make a compact cylinder. Season the outside of the roast with remaining salt and pepper. Smear remaining 1 tablespoon butter over top of roast. Place fat-side down in large roasting pan.
  4. Roast 20 minutes. Turn roast fat-side up. Lower the oven temperature to 300 degrees F; continue to roast about 1 hour and 10 minutes longer or until an instant-read thermometer registers 155 degrees F in the thickest part of the meat. Remove from oven; transfer roast to a cutting board and loosely tent with foil. Let rest 20 minutes. Pour drippings from roasting pan into a glass measure; discard fat and reserve drippings for gravy.
  5. To make cider gravy: Melt butter in a medium saucepan over medium heat; stir in flour, then shallot. Cook mixture 6 to 8 minutes until roux is light golden brown. Slowly whisk in beef broth and cider; bring to a boil, reduce heat to low and simmer 5 minutes. Whisk in mustard until blended. Continue to simmer 3 to 5 minutes; remove from heat. Stir in reserved drippings and any accumulated juices from cutting board.
  6. Cut pork into thick slices. Spoon cider gravy around pork. Serve with mashed sweet potatoes and Brussels sprouts, if desired.

Portions: 8 
Temps total: 3 h
Temps de préparation: 1 h
Temps de cuisson: 2 h
Température du four: 450

Ingrédients





  • 1/2 tasse (s) en dés d'abricots secs
  • 1/2 tasse (s) à saveur d'orange canneberges séchées
  • 1/2 tasse (s) de rhum léger
  • 6 cuillère à soupe (s) de beurre non salé
  • 5 tranche (s) de pain blanc , des croûtes enlevées, coupées en cubes 1/2-inch
  • 1/3 tasse (s) de pistaches décortiquées , les peaux comme du papier déteint
  • 2 poireaux (blancs et légers parties vertes) , bien lavés, coupés en longueur et tranché finement en travers
  • 1/2 tasse (s) de carottes coupées en petits dés
  • 1/2 tasse (s) de céleri coupé en petits dés
  • 3 cuillère à table (s) de sauge fraîche hachée
  • 1 cuillère à thé (s) de sel kasher
  • 3/4 cuillère à thé (s) de poivre fraîchement moulu
  • 1 (3 1/2-lb) désossé coupe du centre rôti de longe de porc , butterflied
Sauce cidre:
  • 1/4 tasse (s) de beurre non salé
  • 1/4 tasse (s) farine
  • 1 échalote , émincée
  • 2 tasse (s) de bouillon de boeuf faible en sodium
  • 2 tasse (s) de cidre de pomme
  • 2 cuillère à thé (s) de moutarde de Dijon au miel
  • Purée de patates douces (en option) , pour servir
  • Sauté de choux de Bruxelles (en option) , pour servir

Instructions
  1. Mélanger les abricots, les canneberges et le rhum dans un bol en verre, micro-ondes à intensité ÉLEVÉE 2 minutes, jusqu'à ce que le rhum est très chaud. Remuer et laisser raides mélange 20 minutes, ou jusqu'à ce que la majeure partie du rhum est absorbée.
  2. Faire fondre 2 cuillères à soupe de beurre dans une grande poêle à feu moyen, ajouter les cubes de pain et les pistaches. Faire revenir 4 à 6 minutes, en remuant fréquemment jusqu'à ce que les cubes soient légèrement dorés. Transférer le mélange dans un bol moyen. Faire fondre 3 cuillères à soupe de beurre plus dans la même poêle, à feu moyen, en remuant pour les poireaux, les carottes, le céleri cuillère à café de sauge et 1/4 de sel et de poivre. Couvrir la poêle, baisser le feu à doux et cuire 6 minutes, en remuant une ou deux fois. Incorporer les abricots, canneberges et tout en restant dans un bol de rhum. Couvrir la poêle et continuez à cuire 6 minutes, jusqu'à ce que les poireaux soient tendres. Ajouter le mélange de poireaux au mélange de pain et mélanger. Laissez refroidir la farce.
  3. Préchauffer le four à 450 degrés F. Ouvrez le filet rôti de porc papillon côté gras vers le bas sur une surface de travail avec un grand côté face à vous. L'aide d'un maillet à viande, doucement pilonner la viande de sorte qu'il est encore et repose à plat. Saupoudrez la viande avec une autre cuillère à café de poivre à thé de sel 1/2 et 1/4. Mound la farce en longueur dans un monticule de 2 pouces de large en bas au centre de la viande de porc. Rouler la viande de porc en amenant les deux longs côtés et sur la farce, tourner rôti côté gras vers le haut. Attachez solidement le rôti avec de la ficelle de cuisine tous les pouces 2-pour faire un cylindre compact. Saison de l'extérieur du rôti avec le reste du sel et du poivre. Frottis reste, soit 1 cuillère à soupe de beurre sur le dessus du rôti. Lieu côté gras vers le bas dans une grande rôtissoire.
  4. Faire rôtir 20 minutes. Tournez rôti côté gras vers le haut. Baissez la température du four à 300 degrés F; poursuivre la cuisson environ 1 heure et 10 minutes de plus ou jusqu'à ce qu'un thermomètre à lecture instantanée indique 155 degrés F dans la partie la plus épaisse de la viande. Retirer du four et rôti de transfert à une planche à découper et recouvrir de papier aluminium sans serrer. Laisser reposer 20 minutes. Verser jus de cuisson de la rôtissoire dans une mesure en verre et jeter aux graisses qui s'égouttent et réserver pour la sauce.
  5. Pour faire une sauce cidre: Faire fondre le beurre dans une casserole moyenne à feu moyen, en remuant la farine, puis l'échalote. Faire cuire le mélange 6 à 8 minutes jusqu'à ce que le roux est légèrement dorée. Verser lentement le bouillon de boeuf et le cidre et porter à ébullition, réduire le feu à doux et laisser mijoter 5 minutes. Fouetter la moutarde jusqu'à consistance homogène. Continuer à mijoter 3 à 5 minutes, retirer du feu. Incorporer le jus de cuisson réservé et son jus de planche à découper.
  6. Couper le porc en tranches épaisses. Sauce cidre cuillère autour du porc. Servir avec purée de patates douces et les choux de Bruxelles, si désiré.

    Stuffed Pork Loin with Cider Gravy - Holiday Recipes - Delish.ca

    Stuffed Pork Loin with Cider Gravy - Holiday Recipes - Delish.ca 

    stuffed pork loin with cider gravyTina Rupp

    Serves: 8 
    Total Time: 3 hr
    Prep Time: 1 hr
    Cook Time: 2 hr
    Oven Temp: 450

    Ingredients

    Dec 16, 2012

    Tyler Dec 2012





    Or so she says...: Chicken Puffballs

    Or so she says...: Chicken Puffballs

     Chicken Puffballs

    1 lb chicken, diced and cooked
    5 pieces of bacon, cooked and crumbled
    1 cup cheddar cheese, grated
    3 green onions, chopped finely
    6 oz. cream cheese, softened
    1/2 tsp. garlic salt
    1/2 tsp. crushed red pepper
    1 1/2 box puff pastry, thawed
    1 egg, whisked

    Directions:  Heat oven to 400 degrees.  Lay out the puff pastry to defrost and cut each sheet into 4 squares.  Cook bacon and crumble, shred the cheese, and slice the green onion, set aside.  Cook the diced chicken and dump in a bowl.  Add the cream cheese to the bowl of warm chicken and stir until well distributed.  Add the bacon, onion, cheese, garlic salt, and red pepper to the bowl, stir well.  After the puff pastry has defrosted, place a large dollop of the chicken mixture into the middle of each square.  Pull up the sides to the top center and squeeze together to seal the chicken mixture inside.  Place on a greased sheet pan or inside large muffin tins.  Brush the tops with an egg, that has been whisked.  Bake for about 22 minutes, or until the tops turn golden.

     Puffballs de poulet

    de poulet 1 lb, coupé en dés et cuit
    5 morceaux de bacon, cuit et émietté
    1 tasse de fromage cheddar râpé
    3 oignons verts, hachés finement
    6 oz fromage à la crème, ramolli
    1/2 c. le sel d'ail
    1/2 c. piment rouge broyé
    1 1/2 boîte de pâte feuilletée, décongelée
    1 oeuf, battus Itinéraire: Préchauffer le four à 400 degrés. Étalez la pâte feuilletée pour dégivrer et couper chaque feuille en 4 carrés. Faire cuire le bacon et l'émietter, déchiqueter le fromage, et émincez l'oignon vert, mettre de côté. Faire cuire les dés de poulet et de vidage dans un bol. Ajouter le fromage à la crème dans le bol de poulet chaud et remuer pour bien distribué. Ajouter le bacon, l'oignon, le fromage, le sel d'ail et le poivron rouge dans le bol, bien mélanger. Après la pâte feuilletée décongelés, placez une grande cuillerée du mélange de poulet dans le milieu de chaque carré. Tirez les côtés vers le centre en haut et presser pour sceller le mélange de poulet à l'intérieur. Placer sur une plaque à pâtisserie graissée ou à l'intérieur de grands moules à muffins. Badigeonner le dessus avec un oeuf, qui a été emmené. Cuire au four environ 22 minutes, ou jusqu'à ce que le dessus dorer.

    Or so she says...: Chicken Puffballs

    Or so she says...: Chicken Puffballs

     Chicken Puffballs

    1 lb chicken, diced and cooked
    5 pieces of bacon, cooked and crumbled
    1 cup cheddar cheese, grated
    3 green onions, chopped finely
    6 oz. cream cheese, softened
    1/2 tsp. garlic salt
    1/2 tsp. crushed red pepper
    1 1/2 box puff pastry, thawed
    1 egg, whisked

    Directions:  Heat oven to 400 degrees.  Lay out the puff pastry to defrost and cut each sheet into 4 squares.  Cook bacon and crumble, shred the cheese, and slice the green onion, set aside.  Cook the diced chicken and dump in a bowl.  Add the cream cheese to the bowl of warm chicken and stir until well distributed.  Add the bacon, onion, cheese, garlic salt, and red pepper to the bowl, stir well.  After the puff pastry has defrosted, place a large dollop of the chicken mixture into the middle of each square.  Pull up the sides to the top center and squeeze together to seal the chicken mixture inside.  Place on a greased sheet pan or inside large muffin tins.  Brush the tops with an egg, that has been whisked.  Bake for about 22 minutes, or until the tops turn golden.

     Puffballs de poulet

    de poulet 1 lb, coupé en dés et cuit
    5 morceaux de bacon, cuit et émietté
    1 tasse de fromage cheddar râpé
    3 oignons verts, hachés finement
    6 oz fromage à la crème, ramolli
    1/2 c. le sel d'ail
    1/2 c. piment rouge broyé
    1 1/2 boîte de pâte feuilletée, décongelée
    1 oeuf, battus Itinéraire: Préchauffer le four à 400 degrés. Étalez la pâte feuilletée pour dégivrer et couper chaque feuille en 4 carrés. Faire cuire le bacon et l'émietter, déchiqueter le fromage, et émincez l'oignon vert, mettre de côté. Faire cuire les dés de poulet et de vidage dans un bol. Ajouter le fromage à la crème dans le bol de poulet chaud et remuer pour bien distribué. Ajouter le bacon, l'oignon, le fromage, le sel d'ail et le poivron rouge dans le bol, bien mélanger. Après la pâte feuilletée décongelés, placez une grande cuillerée du mélange de poulet dans le milieu de chaque carré. Tirez les côtés vers le centre en haut et presser pour sceller le mélange de poulet à l'intérieur. Placer sur une plaque à pâtisserie graissée ou à l'intérieur de grands moules à muffins. Badigeonner le dessus avec un oeuf, qui a été emmené. Cuire au four environ 22 minutes, ou jusqu'à ce que le dessus dorer.

    Cooks.com - Recipe - Chicken Caesar Salad Wraps

    Cooks.com - Recipe - Chicken Caesar Salad Wraps

    Cooks.com - Recipe - Chicken Caesar Salad Wraps

    Cooks.com - Recipe - Chicken Caesar Salad Wraps

    Easy Ham-Wrapped Breadsticks recipe at Kraftcanada.com

    Easy Ham-Wrapped Breadsticks recipe at Kraftcanada.com

    Easy Ham-Wrapped Breadsticks recipe at Kraftcanada.com

    Easy Ham-Wrapped Breadsticks recipe at Kraftcanada.com

    Dec 14, 2012

    How to soothe your stomach troubles with medicinal thyme

    Popular in Greek cooking, thyme also has a long history as a healing plant — its essential oil is a powerful antiseptic, which is why soldiers used to bathe in thyme tea to soothe wounds and clean cuts and scrapes. Modern science has confirmed that thyme kills fungus and bacteria that can cause infections. The herb can also be found in stomach tonics thanks to its soothing antispasmodic effect, which helps muscles — including stomach muscles — relax.

    Here are six reasons to make like the Spartans and get some thyme into your diet.

    1. Thyme is antibacterial: Thyme contains an essential oil called thymol, which can be used as a surface antibacterial agent. It's also a great natural addition to your first-aid kit as an antiseptic and digestive aid.

    2. This herb is high in antioxidants: Thyme contains some of the highest levels of natural flavonoids and polyphenols, beating out other herbs like oregano, marjoram and basil. Try adding some fresh thyme to your salad, steak or smoothie to boost antioxidants and keep your skin looking youthful.

    3. It could help prevent food poisoning: Thyme has the ability to help preserve meat against bacterial overgrowth, drastically reducing the chances of decomposition and thus illness when you eat it.

    4. Kill pesky parasites with thyme: Many herbs can kill parasites, and thyme is no exception! Adding thyme and other herbs to dishes is a great trick for when you are travelling abroad to prevent coming back with a nasty bug.

    5. It's an astringent and an analgesic: This means that thyme has the ability to prevent the production of excess mucous, bile or stomach acid, as well as to relieve pain. This can come in handy if you deal with increased acid production in your stomach and suffer from heartburn as a result.

    6. Thyme can kill certain tumor cells: Recent studies have shown that active components of thyme can kill tumor cells that have otherwise been resistant to chemotherapy. The studies are still in animal trials, but they have shown promising results.

    Thyme for kale salad


    Kale grows so fast this time of year that the bunches sold at the farmers market are triple the size you would get in the winter. Kale is one of the world's richest sources of vitamin K, which works with calcium to build strong bones. As for thyme, there are more than 60 varieties of this herb. At the farmers' market this week, Vikki’s Veggies had a wonderful English thyme that complements kale beautifully.

    Ingredients:
    1 onion, sliced
    2 cloves garlic, finely sliced
    1 tbsp extra virgin olive oil
    1/8 tsp sea salt
    8 cups kale, stems removed
    1 yellow pepper, julienned
    1/2 cup fresh thyme, stems removed
    1/2 cup fresh basil, chopped

    Dressing:

    1/4 cup extra virgin olive oil
    2 tbsp apple cider vinegar
    1 tbsp maple syrup
    to taste sea salt

    Directions:
    1. Saute onions, garlic, olive oil and sea salt for 3-4 minutes on medium heat until onions soften.

    2. Meanwhile in a large pot, steam kale for 3 minutes until just soft. Drain well and place back into pot.

    3. Place onion medley, pepper, thyme, and basil into the kale pot.

    4. In a separate bowl, mix dressing ingredients well and pour into kale pot.

    5. Mix until all ingredients are coated well and serve.
    Makes 10 servings

    How to soothe your stomach troubles with medicinal thyme

    Popular in Greek cooking, thyme also has a long history as a healing plant — its essential oil is a powerful antiseptic, which is why soldiers used to bathe in thyme tea to soothe wounds and clean cuts and scrapes. Modern science has confirmed that thyme kills fungus and bacteria that can cause infections. The herb can also be found in stomach tonics thanks to its soothing antispasmodic effect, which helps muscles — including stomach muscles — relax.

    Here are six reasons to make like the Spartans and get some thyme into your diet.

    Dec 12, 2012

    TousCela-n-More: Easy slow-cooker recipes.

    TousCela-n-More: Easy slow-cooker recipes.

    TousCela-n-More: Easy slow-cooker recipes.

    TousCela-n-More: Easy slow-cooker recipes.

    That's so Michelle...: Caribbean Christmas Rum Cake

    That's so Michelle...: Caribbean Christmas Rum Cake

    My favorite xmas cake  so glad I found this recipe last year . From That's so Michelle's Blog .
    Thanks Michelle This cake was a big hit with my family!



     Cake
    1 package yellow cake mix
    1 3.4 oz. package vanilla pudding (Jello Brand)
    4 eggs
    1/2 cup water
    1/3 cup coconut oil
    1/2 cup dark rum (use the good stuff)
    1 teaspoon artificial banana flavoring (optional, but I liked the extra hint tropical flavor) 



    Rum Glaze
    1 stick butter
    3/4 cup sugar
    1/4 cup water
    1/2 cup dark rum



    Preheat your oven to 350 degrees. Grease and flour your pan of choice.

    For the cake, mix your cake mix, pudding mix, eggs, water, coconut oil, rum, and banana flavoring in a large bowl with an electric mixer. Don't over mix just combine until smooth. Pour into your pan and bake for 35-45 minutes or until a butter knife in the center pulls out clean.

    While the cake is cooling prepare your glaze.

    Melt butter in a medium sauce pan on medium heat, when melted add water and sugar until sugar dissolves and mixture comes to a boil. Turn off heat and let cool to warm. Add rum.

    Place cake on desired serving plate. Poke holes in cake all over. (The non ink side of a pen would work fine) Pour your glaze all over your rum cakes to fill the holes and let the glaze soak up inside.

    Refrigerate until serving. The long the cake sits the better flavor it will have.

    That's so Michelle...: Caribbean Christmas Rum Cake

    That's so Michelle...: Caribbean Christmas Rum Cake

    My favorite xmas cake  so glad I found this recipe last year . From That's so Michelle's Blog .
    Thanks Michelle This cake was a big hit with my family!



     Cake
    1 package yellow cake mix
    1 3.4 oz. package vanilla pudding (Jello Brand)
    4 eggs
    1/2 cup water
    1/3 cup coconut oil
    1/2 cup dark rum (use the good stuff)
    1 teaspoon artificial banana flavoring (optional, but I liked the extra hint tropical flavor) 



    Rum Glaze
    1 stick butter
    3/4 cup sugar
    1/4 cup water
    1/2 cup dark rum



    Preheat your oven to 350 degrees. Grease and flour your pan of choice.

    For the cake, mix your cake mix, pudding mix, eggs, water, coconut oil, rum, and banana flavoring in a large bowl with an electric mixer. Don't over mix just combine until smooth. Pour into your pan and bake for 35-45 minutes or until a butter knife in the center pulls out clean.

    While the cake is cooling prepare your glaze.

    Melt butter in a medium sauce pan on medium heat, when melted add water and sugar until sugar dissolves and mixture comes to a boil. Turn off heat and let cool to warm. Add rum.

    Place cake on desired serving plate. Poke holes in cake all over. (The non ink side of a pen would work fine) Pour your glaze all over your rum cakes to fill the holes and let the glaze soak up inside.

    Refrigerate until serving. The long the cake sits the better flavor it will have.

    Dec 10, 2012

    Jordan

    My Little Buddy Jordan all ready for his operation Poor little guy will have his tonsils removed .
    I'm getting the Jello ,puddings and Popscicles ready