tag:blogger.com,1999:blog-13233647286041207632024-03-12T21:51:48.550-04:00Olive-N-GrapeCooking with Olive Oil and Balsamic VinegarTrudyhttp://www.blogger.com/profile/08589628570668592942noreply@blogger.comBlogger425125tag:blogger.com,1999:blog-1323364728604120763.post-66222204751195835722019-07-03T16:37:00.002-04:002019-07-03T16:37:22.970-04:00Fennel and Harissa Salmon<div class="separator" style="clear: both; text-align: center;">
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<span style="font-size: large;">Fennel White Balsamic and Harissa Olive Oil are two of our newest flavors. How wonderful that they are a good match for each other!</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0dHoj4nonH6jZ7ZsSkglLNtbSrUt5mwH-0XKGAMEkzcgy-qRB_QclPTgvlkgJsZByStx_dq6VvzN6s3SoUOAt-gUG3lVrZC3rkK8lUGMZIH5Hdz2G16aO7YBwGq5E8iLIZW9EY1EBj_gN/s1600/fennel+harissa+card.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="713" data-original-width="1068" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0dHoj4nonH6jZ7ZsSkglLNtbSrUt5mwH-0XKGAMEkzcgy-qRB_QclPTgvlkgJsZByStx_dq6VvzN6s3SoUOAt-gUG3lVrZC3rkK8lUGMZIH5Hdz2G16aO7YBwGq5E8iLIZW9EY1EBj_gN/s640/fennel+harissa+card.png" width="640" /></a></div>
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Trudyhttp://www.blogger.com/profile/08589628570668592942noreply@blogger.com0tag:blogger.com,1999:blog-1323364728604120763.post-75242818988475384972019-05-04T12:52:00.000-04:002019-05-04T12:52:35.500-04:00Porcini Faux Risotto<span style="font-size: large;">Risotto is a wonderful food. And it's less time consuming than you may have been lead to believe. But finding the right kind of rice can be a chore. If you want risotto in a hurry, there are lots of shortcuts to take. The end result isn't something a restaurant would call risotto, but I certainly call it dinner often enough.</span><br />
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<span style="font-size: large;">I made this recipe with instant rice and it's just fantastic. I brought some to the store for samples this weekend in case you're in the area. See you soon!</span><br />
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<br />Trudyhttp://www.blogger.com/profile/08589628570668592942noreply@blogger.com0tag:blogger.com,1999:blog-1323364728604120763.post-3156033964959621972018-10-14T18:39:00.000-04:002018-10-14T18:39:09.726-04:00Fall Newsletter and Halloween Coupon!<div align="center">
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<span style="color: darkgreen; mso-fareast-font-family: "Times New Roman";"><img data-file-id="2545" height="106" id="_x0000_i1025" src="https://gallery.mailchimp.com/6eb996b9edbfc7e08ef136d18/images/092f154a-0ba5-4400-a722-6d39e8fd9457.gif" style="border-width: 0px; height: 106px; margin: 0px; outline: none; width: 100px;" width="100" /> </span><span style="color: darkgreen; font-family: "Georgia",serif; mso-fareast-font-family: "Times New Roman";">Fall Newsletter</span><o:p></o:p></h1>
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<strong><span style="font-family: Georgia, serif; font-size: 13.5pt; line-height: 150%;">We have several new products.</span></strong><span style="color: #656565; font-family: "Helvetica",sans-serif; font-size: 9.0pt; line-height: 150%; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></div>
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</span><span style="color: #656565; font-family: "Helvetica",sans-serif; font-size: 11.5pt; line-height: 150%; mso-fareast-font-family: "Times New Roman";"><a href="https://olivengrape.us14.list-manage.com/track/click?u=6eb996b9edbfc7e08ef136d18&id=d3ea2628dc&e=e73fe22b63" style="-ms-text-size-adjust: 100%; -webkit-text-size-adjust: 100%;" target="_blank"><strong><span style="color: #656565;">Dark Smoked Balsamic Vinegar:</span></strong></a></span><span style="color: #656565; font-family: "Helvetica",sans-serif; font-size: 9.0pt; line-height: 150%; mso-fareast-font-family: "Times New Roman";"><br />This balsamic adds a wonderful flavor to meats as a marinade or as a finishing touch. Add it to your grilled vegetables for a Smokey flavor.<br />
</span><span style="color: #656565; font-family: "Helvetica",sans-serif; font-size: 11.5pt; line-height: 150%; mso-fareast-font-family: "Times New Roman";"><a href="https://olivengrape.us14.list-manage.com/track/click?u=6eb996b9edbfc7e08ef136d18&id=36373db15a&e=e73fe22b63" style="-ms-text-size-adjust: 100%; -webkit-text-size-adjust: 100%;" target="_blank"><strong><span style="color: #656565;">White Bell Pepper Balsamic:</span></strong></a></span><span style="color: #656565; font-family: "Helvetica",sans-serif; font-size: 9.0pt; line-height: 150%; mso-fareast-font-family: "Times New Roman";"><br /> With a true bell pepper flavor, you'll love this savory balsamic vinegar. Use as a glaze for salmon or pork. Make a sweet pepper salsa using this White Bell Pepper Balsamic as a dressing. Or top a bruschetta made with ricotta cheese and pine nuts. Pair with our chipotle olive oil to add a hint of smokiness to the flavor along with some additional heat.<br />
</span><span style="color: #656565; font-family: "Helvetica",sans-serif; font-size: 11.5pt; line-height: 150%; mso-fareast-font-family: "Times New Roman";"><a href="https://olivengrape.us14.list-manage.com/track/click?u=6eb996b9edbfc7e08ef136d18&id=4b5efeaa1a&e=e73fe22b63" style="-ms-text-size-adjust: 100%; -webkit-text-size-adjust: 100%;" target="_blank"><strong><span style="color: #656565;">White Caramelized Onion Balsamic:</span></strong></a></span><span style="color: #656565; font-family: "Helvetica",sans-serif; font-size: 9.0pt; line-height: 150%; mso-fareast-font-family: "Times New Roman";"><br /> A bright onion flavor. Marinate asparagus in it before throwing on the grill or use as a light sauce for roasted turkey. Top a frittata or a taco! For a perfect pair, try Caramelized Onion Balsamic and our Garlic Olive Oil.<br />
</span><span style="color: #656565; font-family: "Helvetica",sans-serif; font-size: 11.5pt; line-height: 150%; mso-fareast-font-family: "Times New Roman";"><a href="https://olivengrape.us14.list-manage.com/track/click?u=6eb996b9edbfc7e08ef136d18&id=2c66d2afcb&e=e73fe22b63" style="-ms-text-size-adjust: 100%; -webkit-text-size-adjust: 100%;" target="_blank"><strong><span style="color: #656565;">White Fennel Balsamic:</span></strong></a></span><span style="color: #656565; font-family: "Helvetica",sans-serif; font-size: 9.0pt; line-height: 150%; mso-fareast-font-family: "Times New Roman";"><br /> *Use in recipes calling for Anise, Star Anise, Fennel (bulb or seed), Basil, Chervil, Caraway or Thyme. *Use in Cocktails that call for Sambuca *Use with Italian Sausage recipes to up the fennel quotient. *Make Fennel balsamic caramelized red onions for use on Pizza or Focaccia. *Serve as “drinking licorice” *Spike your iced tea, hot tea, soda water or lemonade. Pair with our Meyer Lemon extra virgin olive oil for a delicious sauce for swordfish.<br />
</span><span style="color: #656565; font-family: "Helvetica",sans-serif; font-size: 11.5pt; line-height: 150%; mso-fareast-font-family: "Times New Roman";"><a href="https://olivengrape.us14.list-manage.com/track/click?u=6eb996b9edbfc7e08ef136d18&id=2bab49c146&e=e73fe22b63" style="-ms-text-size-adjust: 100%; -webkit-text-size-adjust: 100%;" target="_blank"><strong><span style="color: #656565;">Herbes de Provence Olive Oil:</span></strong></a></span><span style="color: #656565; font-family: "Helvetica",sans-serif; font-size: 9.0pt; line-height: 150%; mso-fareast-font-family: "Times New Roman";"><br />Herbes de Provence is a very popular dressing used in the Provence region of Southern France. This is a unique blend of thyme, basil, lavender, tarragon, rosemary, fennel, savory, and tarragon. The French sure know how to cook and this olive oil is proof of that! With this unique blend of herbs will make any dish bolder in flavor and taste divine. You can not go wrong with this versatile extra virgin olive oil, amazing over roasted chicken, seafood, soups, drizzled over your pizza dough just to name a few! And don’t forget how wonderful it can be used for sautéing your favorite meats, seafood, and vegetables!<br />
</span><span style="color: #656565; font-family: "Helvetica",sans-serif; font-size: 11.5pt; line-height: 150%; mso-fareast-font-family: "Times New Roman";"><a href="https://olivengrape.us14.list-manage.com/track/click?u=6eb996b9edbfc7e08ef136d18&id=115bf99e0c&e=e73fe22b63" style="-ms-text-size-adjust: 100%; -webkit-text-size-adjust: 100%;" target="_blank"><strong><span style="color: #656565;">Harissa Olive Oil:</span></strong></a></span><span style="color: #656565; font-family: "Helvetica",sans-serif; font-size: 9.0pt; line-height: 150%; mso-fareast-font-family: "Times New Roman";"><br />Harissa is a staple of Northern African cuisine that is said to stimulate the appetite and aid in digestion. This blend of sweet and hot peppers, consisting of Garlic, Cilantro, Chili Peppers, Green Peppers, Red Peppers, and Black Pepper, adds unforgettable depth to your cooking. Harissa adds a smoky heat to meats, fish, and vegetables. Use our Harissa EVOO over grilled and roasted meats, or swirl through thick, hearty soups and stews for a delicious kick! <o:p></o:p></span></div>
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<strong><span style="color: #202020; font-family: "Helvetica",sans-serif; font-size: 12.0pt; line-height: 150%; mso-fareast-font-family: "Times New Roman";">New Hope Scarecrow Contest</span></strong><span style="color: #202020; font-family: "Helvetica",sans-serif; font-size: 12.0pt; line-height: 150%; mso-fareast-font-family: "Times New Roman";"><br />Come see the incredible ingenious scarecrows and vote for us.<br />
<a href="https://olivengrape.us14.list-manage.com/track/click?u=6eb996b9edbfc7e08ef136d18&id=e1973e219b&e=e73fe22b63" style="-ms-text-size-adjust: 100%; -webkit-text-size-adjust: 100%;" target="_blank"><span style="color: #2baadf;">https://delawarerivertowns.com/scarecrow-contest/</span></a><o:p></o:p></span></div>
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<span style="color: #202020; font-family: "Helvetica",sans-serif; font-size: 12.0pt; line-height: 150%; mso-fareast-font-family: "Times New Roman";">From<strong> October 1st thru October 31st</strong>, the Scarecrow Contest will gather votes, track social media check-ins, shares, and activity to come to a bunch of winners.<o:p></o:p></span></div>
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Trudyhttp://www.blogger.com/profile/08589628570668592942noreply@blogger.com0tag:blogger.com,1999:blog-1323364728604120763.post-32947611913056980902018-09-04T09:51:00.001-04:002018-09-04T17:43:45.208-04:00Come and work for OliveNGrape!<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><br /><a href="https://www.indeedjobs.com/olive-n-grape/_hl/en_US?cpref=JXWAtnzf3XWjLOi4YeVNLhRSoEeMyZToed9FFLCvHIY">Indeed Job Listing</a></span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">Both Locations Hiring!<br /><br /><br /><b>Retail Sales Position requires candidates to perform the following duties: </b></span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><br />Present and sell in-store products. <br />Meet and exceed sales expectations <br />Ensure that merchandise is presented according to established practices and Store owner’s direction; utilize merchandise fixtures properly including presentation, product pricing, and signage. <br />Authorize and sign for refunds and overrides; <br />Responsible for end of shift register accounting. <br />Occasionally open and close the store at scheduled times including weekends. <br /><br /><b><br />Job Requirements </b></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">Excellent Customer Service Skills; enjoy working with the public <br />Possess a dynamic personality <br />Previous retail experience a plus, but will train a positive person <br />Great work ethic <br />Candidate must be hardworking, dedicated, and willing to succeed. <br />Weekends a <b>MUST </b><br /><br /><br />Compensation: $9.00 per hour<br /><br /><br /><br />Email us with your resume if you're interested! info@olivengrape.com </span></div>
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Trudyhttp://www.blogger.com/profile/08589628570668592942noreply@blogger.com0tag:blogger.com,1999:blog-1323364728604120763.post-16850097315790416062018-05-24T16:01:00.000-04:002018-05-24T16:01:01.087-04:00Celebrate Memorial Day!<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWuL3Gwtai72dGoPXOHSdzgciMVA97e63JpgpBd6IUazGak1Ncs7vIyYR8NGwx4F-dhGLtRgpKnb84NnuBgFe4ltWzSkmIrxDCs1PMoIJZWhtHOdbL7iBCcOkU7gj8UohZPJmPMgX8Swcq/s1600/Memorial-Day-2018.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="452" data-original-width="600" height="482" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWuL3Gwtai72dGoPXOHSdzgciMVA97e63JpgpBd6IUazGak1Ncs7vIyYR8NGwx4F-dhGLtRgpKnb84NnuBgFe4ltWzSkmIrxDCs1PMoIJZWhtHOdbL7iBCcOkU7gj8UohZPJmPMgX8Swcq/s640/Memorial-Day-2018.jpg" width="640" /></a></div>
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<span style="font-size: large;">Happy Memorial Day weekend!</span></div>
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<span style="font-size: large;">Grilling season is officially upon us!</span></div>
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<span style="font-size: large;">Come in and see what flavors we can add to your summer!</span></div>
<br />Trudyhttp://www.blogger.com/profile/08589628570668592942noreply@blogger.com0tag:blogger.com,1999:blog-1323364728604120763.post-38540188308754469152018-05-24T10:22:00.000-04:002018-05-24T10:22:02.968-04:00Appreciate your Teachers!<span style="background-color: white; color: #1d2129; font-family: "helvetica" , "arial" , sans-serif; font-size: 14px;">The end of the school year is coming up, don't forget to get a little something for your teachers to let them know how much they mean to you. In stores only, stop by and grab a gift!</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbypa6i8OXUqTs0toI61eseNbBohFGATyF7bJGuA6aha8qXaTmbMrjPUY6XV09mobMWy2f5csC8VyK0W9iUN7FRz95KsYo-KTqpWB9mHv5JjJpouljWHb5YF85X45SEj_ho6Zsu16fqlBI/s1600/teacher+coupon.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="556" data-original-width="804" height="442" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbypa6i8OXUqTs0toI61eseNbBohFGATyF7bJGuA6aha8qXaTmbMrjPUY6XV09mobMWy2f5csC8VyK0W9iUN7FRz95KsYo-KTqpWB9mHv5JjJpouljWHb5YF85X45SEj_ho6Zsu16fqlBI/s640/teacher+coupon.png" width="640" /></a></div>
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<span style="background-color: white; color: #1d2129; font-family: "helvetica" , "arial" , sans-serif; font-size: 14px;"><br /></span>Trudyhttp://www.blogger.com/profile/08589628570668592942noreply@blogger.com0tag:blogger.com,1999:blog-1323364728604120763.post-81946507548819590332018-05-16T12:46:00.000-04:002018-05-21T16:02:43.478-04:00Vinegar Mint Julep<div style="text-align: center;">
<span style="font-size: large;">The Mint vinegar isn't the most popular flavor, but I knew it had potential if I could find the perfect recipe. I think I found it!</span></div>
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<span style="font-size: large;">In honor of Derby Day recently, I thought Juleps would be a good idea, but I needed something to bump up the Mint Intensity. </span><span style="font-size: large;">I've used all kinds of kinds of our vinegar in drinks before, so I knew it would substitute well, but the taste was more to chance. It was perfect. Light and refreshing as a Julep should be with a little sour bite at the end. Have fun!</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVnBNPGPUUoicvqyqevZgQvfoB75l8wRWiF8d15L1Au0OoTDa8rWJeBGYf2Azqz-zq2LkTb1-Q4QfwR2veahGB-fTp3IAaSbvHK0S4kibjN9MRhvev3PoM9Q_nUfl2iOaWF50eEbugQSoJ/s1600/mint+julep2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVnBNPGPUUoicvqyqevZgQvfoB75l8wRWiF8d15L1Au0OoTDa8rWJeBGYf2Azqz-zq2LkTb1-Q4QfwR2veahGB-fTp3IAaSbvHK0S4kibjN9MRhvev3PoM9Q_nUfl2iOaWF50eEbugQSoJ/s640/mint+julep2.jpg" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3JVD6K37djaMogoCJ9JPh8znWKPcBErYY6B56QcPEhPl8-Gw-iADDdJYHNcASnh2GYBaxPdF_qpk5XWIRHrgBUNjSJONqhV_UpAwozCGPdkbmGYWbdk7Nao4WX_LQfl0LJttXHf8LbB7B/s1600/vinegar+julep.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="561" data-original-width="972" height="368" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3JVD6K37djaMogoCJ9JPh8znWKPcBErYY6B56QcPEhPl8-Gw-iADDdJYHNcASnh2GYBaxPdF_qpk5XWIRHrgBUNjSJONqhV_UpAwozCGPdkbmGYWbdk7Nao4WX_LQfl0LJttXHf8LbB7B/s640/vinegar+julep.png" width="640" /></a></div>
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Some people recommend straining the crushed mint out of the glass before you serve.</div>
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Try with the Ginger vinegar for a zippier drink!</div>
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Trudyhttp://www.blogger.com/profile/08589628570668592942noreply@blogger.com0tag:blogger.com,1999:blog-1323364728604120763.post-14189954156805981752018-03-12T11:42:00.000-04:002018-04-28T11:34:27.536-04:00Oven Baked Glazed Ribs<div class="separator" style="clear: both; text-align: center;">
This was a recipe of opportunity. I just wanted to pick up something quick, but ribs were on sale. I had to wait a couple hours longer for dinner than I had planned, but I think the results were worth it.</div>
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You could do this on a grill if you like, but it's still a bit snowy here so I did these in the oven. I also like to triple or quadruple the dry rub recipe. I just like having it around.</div>
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<b><u>Glazed Ribs</u></b></div>
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4lbs pork ribs</div>
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1 tsp Smoked Salt or Szechuan Pepper salt</div>
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1 tsp cayenne pepper</div>
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2 tbsp Prime Rub Seasoning</div>
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1/2 cup brown sugar</div>
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1 cup BBQ Sauce*</div>
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Preheat the oven to 300degrees. Mix together spices and sugar in a bowl until well combined. This is where I make my extras.</div>
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Peel off the membrane on the bony side of the ribs if it has it and apply the rub to both sides. Save your extra rub in a jar or bag.</div>
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Make a big foil packet for these. Lay them meaty side down inside your packet and crimp the edges and sides together. Back 2 1/2 hours. Meat should be shrinking away from the bones or pretty much falling off them. Remove from oven and let cool a few minutes.</div>
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Using kitchen shears, cut the ribs into 2-3 rib portions. Brush with BBQ sauce and place under a broiler for 30 seconds to a minute. Flip and do the same to the other side. Sauce should be bubbly and sticky looking.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLk6HYfnkMqG_fIeASHpHIDQawXP22wK4qQD6Rzcr1Ie5KMRnlqlLvTmn2dhgBqdlynRXzkK8KmuC3qXRBQrtI2-vE4AqwFR9q6tyexzOq30D5Vr3hHv8J2zc4AA6Fur_EqJuCXq6p0Rho/s1600/glazed+ribs.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLk6HYfnkMqG_fIeASHpHIDQawXP22wK4qQD6Rzcr1Ie5KMRnlqlLvTmn2dhgBqdlynRXzkK8KmuC3qXRBQrtI2-vE4AqwFR9q6tyexzOq30D5Vr3hHv8J2zc4AA6Fur_EqJuCXq6p0Rho/s640/glazed+ribs.jpg" width="640" /></a></div>
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*BBQ Sauce: you can use a regular BBQ sauce if you want, but I always mix in a little balsamic just because. For sweet sauces I usually use Fig or Apple. For something more savory, I like Garlic Cilantro or Espresso.</div>
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I made my own sauce for this because this was a spur of the moment cooking choice, and besides, it's delicious! I used Mango Balsamic this time, I like the way it goes with the flavors in the Prime Rub.</div>
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<u><b>Balsamic BBQ Sauce</b></u></div>
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3/4 cup ketchup</div>
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1/4 cup Mango Balsamic Vinegar</div>
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2 tbsp worcestershire sauce</div>
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<br />Trudyhttp://www.blogger.com/profile/08589628570668592942noreply@blogger.com0tag:blogger.com,1999:blog-1323364728604120763.post-75473073110319722422018-02-21T12:04:00.000-05:002018-02-21T12:04:34.270-05:00RemodelSorry for being away. Life always gets in the way.<br />
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Back with a bang! It's getting to be so nice outside and that's fantastic! We've made a few upgrades in the store in the last month and I think you'd like to see it!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjl3MHYBlT6G9k66AYdSthcp25VClz65ppqme2NYsDAemxyv9UJw6z5HWUaLcATYimSFUWxceBOMIFaXXT0nVc5miHCwEqJmuUn_9p5ue6tdB2IwxzFwyZvcMyMm7DZvd_-B43bG5eIrs_b/s1600/20180215_134830.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjl3MHYBlT6G9k66AYdSthcp25VClz65ppqme2NYsDAemxyv9UJw6z5HWUaLcATYimSFUWxceBOMIFaXXT0nVc5miHCwEqJmuUn_9p5ue6tdB2IwxzFwyZvcMyMm7DZvd_-B43bG5eIrs_b/s640/20180215_134830.jpg" width="640" /></a></div>
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Can you spot the differences?<br />
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(psst, we didn't have a brick wall last month!)Trudyhttp://www.blogger.com/profile/08589628570668592942noreply@blogger.com0tag:blogger.com,1999:blog-1323364728604120763.post-56695461064343236502018-01-21T12:30:00.000-05:002018-01-21T12:30:39.918-05:00Maple Oatmeal<div class="separator" style="clear: both; text-align: center;">
<u><b><span style="font-size: large;">Easy Maple Oatmeal</span></b></u></div>
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<span style="font-size: large;">1 serving plain oatmeal</span></div>
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<span style="font-size: large;">1 tbsp Maple Balsamic</span></div>
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<span style="font-size: large;">1 tsp brown sugar</span></div>
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<span style="font-size: large;">1 tbsp maple syrup</span></div>
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<span style="font-size: large;">handful of chopped pecans</span></div>
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<span style="font-size: large;">Combine the balsamic, syrup, and the brown sugar in a small bowl. Add the pecans and let soak for 15 - 20 minutes.</span></div>
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<span style="font-size: large;">Spoon over oatmeal when you're ready to serve.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghQYE08fOy0Vi2q10_aJvNXwtEgR9aRCVRDwMSvPfyb8B79cXDLpg3-KpfRHd10j35ObadWEgNxv0GS77ZVtAzfUfHKzz5asFssYnY3C6ay8li4DwKKDo1uvBbKsdmQnEDH-YEjmZIsfZa/s1600/oatmeal2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghQYE08fOy0Vi2q10_aJvNXwtEgR9aRCVRDwMSvPfyb8B79cXDLpg3-KpfRHd10j35ObadWEgNxv0GS77ZVtAzfUfHKzz5asFssYnY3C6ay8li4DwKKDo1uvBbKsdmQnEDH-YEjmZIsfZa/s640/oatmeal2.jpg" width="640" /></a></div>
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<span style="font-size: large;">I've given the amount for one serving, but I usually make this in batches. It's great to have on hand so breakfast can be ready in a snap.</span></div>
Trudyhttp://www.blogger.com/profile/08589628570668592942noreply@blogger.com0tag:blogger.com,1999:blog-1323364728604120763.post-78458171918110501642018-01-18T13:00:00.000-05:002018-01-18T14:55:05.422-05:00Sticky Wings<span style="font-size: large;">On Monday I posted a bunch of Maple Balsamic ideas. Here's one in action! You can section your wings if you want, but I like to leave them whole. I also like to double the sauce recipe so I can serve some on the side.</span><br />
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<u><b><span style="font-size: large;">Maple Balsamic Sticky Wings</span></b></u><br />
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<span style="font-size: large;">1 lb raw chicken wings</span><br />
<span style="font-size: large;">2 tbsp Jerk or Hunter's blend spices</span><br />
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<span style="font-size: large;">1/4 cup Maple Balsamic</span><br />
<span style="font-size: large;">3 tbsp Chili Sauce</span><br />
<span style="font-size: large;">2 tsp fresh grated ginger</span><br />
<span style="font-size: large;">1 bunch green onions/scallions chopped, reserve some for serving</span><br />
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<span style="font-size: large;">Preheat the oven to 350°. Line a baking sheet with parchment paper and place the chicken on it in a single layer, skin side up. Season with the spice blend and bake for 15 minutes.</span><br />
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<span style="font-size: large;">Increase the oven temp to 425° and bake another 15-22 minutes. They should be golden brown and crispy looking.</span><br />
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<span style="font-size: large;">Remove from the oven and set aside for a few minutes until they are cool enough to handle. Stir the sauce ingredients together in a large bowl. You can serve the sauce on the side for dunking or go ahead and brush it all over them. </span><br />
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<span style="font-size: large;">Top with the reserved green onions and enjoy!</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiS7TqB3p0XNk0XHucfiDt3nvfcZV158o5ailrSDnB12MFDOse64vOD6I-VJ5zoQES1UbPfGKadUZWhtmfbQ87XdFsxTZQjFdoAJVBDSgSW8RFSu7oVL3F0I0lCtC5LO_XomsJ69x5xotCF/s1600/fullstickywings+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiS7TqB3p0XNk0XHucfiDt3nvfcZV158o5ailrSDnB12MFDOse64vOD6I-VJ5zoQES1UbPfGKadUZWhtmfbQ87XdFsxTZQjFdoAJVBDSgSW8RFSu7oVL3F0I0lCtC5LO_XomsJ69x5xotCF/s640/fullstickywings+1.jpg" width="640" /></a></div>
<br />Trudyhttp://www.blogger.com/profile/08589628570668592942noreply@blogger.com0tag:blogger.com,1999:blog-1323364728604120763.post-11069840532710633222018-01-15T14:19:00.000-05:002018-01-18T14:19:32.833-05:00Maple Balsamic<span style="font-size: large;">We're having a sale on the Maple Balsamic, so I thought I'd get a list of things together that you can use it for!</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijdE2-Gr9G5DZ0NrQZa0zxXcFXet47oEi9w1oSQYSdvvAqULf6u8e2jw5NXrAYnVxPekr5FteU3qymQ0xnQ-r9QRJxVL1ecib95qhx5RyAPbk7yxR-FRfQFWfv4FH9P-x0WMoxrEZzsqKD/s1600/maple+side+1.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="804" height="380" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijdE2-Gr9G5DZ0NrQZa0zxXcFXet47oEi9w1oSQYSdvvAqULf6u8e2jw5NXrAYnVxPekr5FteU3qymQ0xnQ-r9QRJxVL1ecib95qhx5RyAPbk7yxR-FRfQFWfv4FH9P-x0WMoxrEZzsqKD/s640/maple+side+1.png" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjH7RqFQv524aJh_7ZUP3EoA15V4FbR10JGBU-ATD3WJuUFB9Qjr8_Wz5agpO1D2MaldmJ_wnTfEBgbxiULN7WQ1ml9A2n2GO8VgruGxg5zV5Gapqsn0INYapz_ioTU56prxHLspiLt46h4/s1600/maple+side+2.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img border="0" data-original-height="481" data-original-width="803" height="380" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjH7RqFQv524aJh_7ZUP3EoA15V4FbR10JGBU-ATD3WJuUFB9Qjr8_Wz5agpO1D2MaldmJ_wnTfEBgbxiULN7WQ1ml9A2n2GO8VgruGxg5zV5Gapqsn0INYapz_ioTU56prxHLspiLt46h4/s640/maple+side+2.png" width="640" /></span></a></div>
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<span style="font-size: large;">I have this printed on a card at the store if you want to pick one up. Order Maple Balsamic <a href="https://www.olivengrape.com/products-page/balsamic-vinegars/maple-balsamic">Here</a>. Have fun with it!</span><br />
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<br />Trudyhttp://www.blogger.com/profile/08589628570668592942noreply@blogger.com0tag:blogger.com,1999:blog-1323364728604120763.post-69926084236588337632017-12-26T13:32:00.000-05:002017-12-28T16:36:21.350-05:00Christmas Dinner<div class="separator" style="clear: both; text-align: center;">
A quick rundown of our Christmas dinner! Recipes coming.</div>
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<a href="http://olivengrape.blogspot.com/2016/12/maple-bourbon-balsamic-brussels-sprouts.html">Brussels Sprouts with Vanilla Balsamic and Bourbon</a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrp3GX3_UDToKfr41U7wEtjq5XJpM_-Hs1F2jIDn07V1iCIgfrdRYV5oTFD7T8lQcosDj-eWYnB_wBW48ZrTxp5Q5-RjDfpTtvwWjhhFNK-E9Xr9keEqeGpgp6c2UYNdHUt0YE5IERKYpd/s1600/20171225_170522.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrp3GX3_UDToKfr41U7wEtjq5XJpM_-Hs1F2jIDn07V1iCIgfrdRYV5oTFD7T8lQcosDj-eWYnB_wBW48ZrTxp5Q5-RjDfpTtvwWjhhFNK-E9Xr9keEqeGpgp6c2UYNdHUt0YE5IERKYpd/s320/20171225_170522.jpg" width="320" /></a></div>
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Marinated Butternut Squash with Mushrooms and Spinach</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZA3msrYcun2ivoVLbU4jkTfr2QThJ1P3XkuhNUp035GdRRPZhPrvC9QJn3AnuHrxow1s6pX6XLOsXUWL0e4fUWYtassq9cbrS9b2_aERZcZN-I5aPsjyIdbphkxmAaf7Y7Xl2pJjuv-qc/s1600/20171225_170526.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZA3msrYcun2ivoVLbU4jkTfr2QThJ1P3XkuhNUp035GdRRPZhPrvC9QJn3AnuHrxow1s6pX6XLOsXUWL0e4fUWYtassq9cbrS9b2_aERZcZN-I5aPsjyIdbphkxmAaf7Y7Xl2pJjuv-qc/s320/20171225_170526.jpg" width="320" /></a></div>
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Turkey Au Vin</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiULXEUaxdsuecl3D-gQ96tEk2U7582W6fvdxgeJfIoK6ntjuLCEzP3s3Dr54TN9Dw_8LKmLTNzTT8ec5xZ-7FBnsgRQTQY8pTOJsQSJVQ-HOQrWMa6s97R4yVZm1IpjaesU5gMh9I4QGOs/s1600/20171225_170531.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiULXEUaxdsuecl3D-gQ96tEk2U7582W6fvdxgeJfIoK6ntjuLCEzP3s3Dr54TN9Dw_8LKmLTNzTT8ec5xZ-7FBnsgRQTQY8pTOJsQSJVQ-HOQrWMa6s97R4yVZm1IpjaesU5gMh9I4QGOs/s320/20171225_170531.jpg" width="320" /></a></div>
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Crispy Roast Potatoes</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhToti2QbAwE58vJXhdlUUTGhBvj69uh_ZSPNmVa85IcpM4Otph0mD_jKHU5gfiGJUWKdK39GZue7Cf8IootJTL2Ir-gxV9TucgYffzObu7KBkHhcwcpjAkTzWnTX4eaZUu3C3JXGqjYBoJ/s1600/20171225_170540.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhToti2QbAwE58vJXhdlUUTGhBvj69uh_ZSPNmVa85IcpM4Otph0mD_jKHU5gfiGJUWKdK39GZue7Cf8IootJTL2Ir-gxV9TucgYffzObu7KBkHhcwcpjAkTzWnTX4eaZUu3C3JXGqjYBoJ/s320/20171225_170540.jpg" width="320" /></a></div>
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Garlic Roasted Green Beans</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRAbt1CGMbDHeSn0DuCr6YGZSORk1MpAD9OliI5LDcti6kKdlGBDC3OZguf6N4wYikZjg4Eb9mo1_fRi5Y1LeptCnMvRPL7SoFfGudoroPPOp7csmFwlLduhhYgxLLL-XwCzipjLT3wp4f/s1600/20171225_170550.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRAbt1CGMbDHeSn0DuCr6YGZSORk1MpAD9OliI5LDcti6kKdlGBDC3OZguf6N4wYikZjg4Eb9mo1_fRi5Y1LeptCnMvRPL7SoFfGudoroPPOp7csmFwlLduhhYgxLLL-XwCzipjLT3wp4f/s320/20171225_170550.jpg" width="320" /></a></div>
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Trudyhttp://www.blogger.com/profile/08589628570668592942noreply@blogger.com0tag:blogger.com,1999:blog-1323364728604120763.post-89598118215431545852017-12-04T13:46:00.000-05:002017-12-07T17:46:32.396-05:00Customer Recipe: Kale ChipsMy sister in law had a bunch of kale left over and decided to try making kale chips. She loved them!<br />
<br />
Customer Recipe: Kale Chips<br />
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Remove the ribs of the kale and spread on a baking sheet.<br />
Drizzle with Italian Herb Olive Oil, salt, pepper, garlic powder and cayenne pepper.<br />
Roast at 375° for 10 to 15 minutes.<br />
YUM!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZ1PWzYnfnUlo3d_-chJ1LKRC2qpxxG_NDm6f3W5zqhK8skBwQErZxrNThIHVRS5vCcLndT__6YakYKqPjrxjtqITvZqXVkOl64BhBvlk8iXAq_sU2oPXPqguHh78B1C0oShtOn_oJTkxp/s1600/kale+2.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="956" data-original-width="1280" height="476" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZ1PWzYnfnUlo3d_-chJ1LKRC2qpxxG_NDm6f3W5zqhK8skBwQErZxrNThIHVRS5vCcLndT__6YakYKqPjrxjtqITvZqXVkOl64BhBvlk8iXAq_sU2oPXPqguHh78B1C0oShtOn_oJTkxp/s640/kale+2.jpeg" width="640" /></a></div>
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Later she did the same with some bok choy minus the cayenne. I think they were eaten faster than she could get a camera on them!</div>
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Thanks Nicole!Trudyhttp://www.blogger.com/profile/08589628570668592942noreply@blogger.com0tag:blogger.com,1999:blog-1323364728604120763.post-55278590296725192692017-11-24T14:51:00.000-05:002017-11-24T16:52:28.594-05:00Quick snack.<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGgul9mT_dFBTOw9uMY5pb6Q0tcfKU-sHtbUapigyH-kcUHIc7mfUphXwrgDLdDguNAYkpy8G2qUpRQFRQGSmttk6Ale_7hSIoMNJzLvOJhKRD9Cl94RclHvKOa54f05qPtWoRAFtHN4m-/s1600/20171122_193242.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGgul9mT_dFBTOw9uMY5pb6Q0tcfKU-sHtbUapigyH-kcUHIc7mfUphXwrgDLdDguNAYkpy8G2qUpRQFRQGSmttk6Ale_7hSIoMNJzLvOJhKRD9Cl94RclHvKOa54f05qPtWoRAFtHN4m-/s640/20171122_193242.jpg" width="640" /></a></div>
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<span style="font-size: large;">A snack I made for Thanksgiving, Crackers with Gouda and fig jam that I got from the store. Delicious!</span></div>
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<span style="font-size: large;">Be sure to save yourself some in the back of the fridge because it makes a great breakfast too!</span></div>
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<span style="font-size: large;">Have a few things to post this week, have a peaceful weekend and hope your holidays were great!</span></div>
Trudyhttp://www.blogger.com/profile/08589628570668592942noreply@blogger.com0tag:blogger.com,1999:blog-1323364728604120763.post-27593391659703692742017-11-06T13:48:00.000-05:002017-11-06T15:48:47.345-05:00Doughnuts with Chocolate Espresso Glaze<span style="font-size: large;">This is one recipe where I'm not telling you to use Olive Oil. Because we're frying doughnuts. You can....But it's not that important to the flavor and a basic cooking oil will do.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">I've made these before. I might even have posted something like this before. But I made these for Sunday breakfast and had such a good time. The leftovers were dessert. </span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">And yes, doughnuts really are this easy. This is really a very quick process, so start with just a few until you get the hang of it. My favorite tool for flipping doughnuts in oil is a pair of wooden chopsticks. Just don't poke holes in your dough!</span><br />
<span style="font-size: large;"><b><u><br /></u></b></span>
<b><u><span style="font-size: x-large;">Doughnuts with Chocolate Espresso Glaze</span></u></b><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">1 can Biscuits</span><br />
<span style="font-size: large;">Oil for frying</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;"><u>Doughnuts:</u></span><br />
<span style="font-size: large;">Heat about an inch of oil in a large heavy pan. Oil is ready when a drop of water skitters across the top or a tiny bit of dough bubbles and browns when you put it in.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Unpop your biscuits and either cut a hole in the center with a cutter or tear with your fingers and round it out a bit.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Drop into the oil gently and flip when browned. Drain on a plate lined with paper towels. Dunk in glaze and let sit a few minutes until set. Have fun with it!</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBB0dTAZCZfXN8FgU-KrpkbnYVZqddmDjdmAmd-dpprAWU0wXVgVkpIvYf2OhW_6fzugy3xvDcFPwDPPdci7bfYx9DA9IiVoDMzeGKI80d5OntKxwpYystKUIy6B-SeW3G-kbxNo9OjKRj/s1600/Chocolate+Espresso+Doughnuts.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img border="0" data-original-height="878" data-original-width="1170" height="297" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBB0dTAZCZfXN8FgU-KrpkbnYVZqddmDjdmAmd-dpprAWU0wXVgVkpIvYf2OhW_6fzugy3xvDcFPwDPPdci7bfYx9DA9IiVoDMzeGKI80d5OntKxwpYystKUIy6B-SeW3G-kbxNo9OjKRj/s400/Chocolate+Espresso+Doughnuts.jpg" width="400" /></span></a></div>
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<span style="font-size: large;"><b><u>Glaze</u></b></span><br />
<span style="font-size: large;">1 1/2 cup confectioners sugar</span><br />
<span style="font-size: large;">4 tbsp cocoa powder</span><br />
<span style="font-size: large;">2 tbsp milk or water</span><br />
<span style="font-size: large;">2 tsp Espresso Balsamic</span><br />
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<span style="font-size: large;"><br /></span></div>
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<span style="font-size: large;"><u>Glaze:</u></span></div>
<div>
<span style="font-size: large;">Sift the sugar and cocoa powder together in a large bowl<b>*</b>. Slowly stir in the balsamic and the milk or water. (milk gives more of a milk chocolate taste) The glaze should be thick, but still pourable. </span></div>
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<span style="font-size: large;"><br /></span></div>
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<span style="font-size: large;"><b>*</b>It is important to sift the sugar and cocoa powder to avoid lumps! If you look at the picture carefully, you will see that I did NOT. Still delicious. Not nearly as pretty.</span></div>
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Trudyhttp://www.blogger.com/profile/08589628570668592942noreply@blogger.com0tag:blogger.com,1999:blog-1323364728604120763.post-61616823680044173482017-10-23T12:18:00.000-04:002017-10-23T12:18:04.612-04:00Dark and Extra Stormy<div class="separator" style="clear: both; text-align: center;">
<span style="font-size: large;">We were tossing around ideas for the Red Apple a few days ago and this happened. A Dark and Stormy is Rum and Ginger Beer, that's not quite what this is. And the balsamic makes the color so much deeper. So...</span></div>
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<span style="font-size: x-large;"><u>Extra Stormy</u></span></div>
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<span style="font-size: x-small;">Makes 1</span></div>
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<span style="font-size: large;">Crushed ice</span></div>
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<span style="font-size: large;">6oz Ginger Beer</span></div>
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<span style="font-size: large;">2-3 oz Honey Whiskey</span></div>
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<span style="font-size: large;">1 tbsp Red Apple Balsamic</span></div>
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<span style="font-size: large;">Just stir together and serve.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcacE2X21Vx5vJ53bOMzfBoeNscQzaPQmPBzDVtOrvtY7IeQiJ2Hpb7_Ln3mfLOa8mvW9bZZHWVc-uhRg3p26UL1PTg3SgwI6B5XpmWFZ2zTUD_j6IezocHoaHIH5KPepsjUlz8bmKT27B/s1600/extra+stormy+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1167" data-original-width="877" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcacE2X21Vx5vJ53bOMzfBoeNscQzaPQmPBzDVtOrvtY7IeQiJ2Hpb7_Ln3mfLOa8mvW9bZZHWVc-uhRg3p26UL1PTg3SgwI6B5XpmWFZ2zTUD_j6IezocHoaHIH5KPepsjUlz8bmKT27B/s640/extra+stormy+1.jpg" width="480" /></a></div>
<br />Trudyhttp://www.blogger.com/profile/08589628570668592942noreply@blogger.com0tag:blogger.com,1999:blog-1323364728604120763.post-40287701576198219572017-10-16T13:21:00.000-04:002017-10-16T13:21:07.466-04:00Olive Oil on Ice Cream?I'll try pretty much anything once. I know all about using Balsamic on ice cream, I have a long history of using it on desserts. I even have a recipe for using Olive Oil IN ice cream, although I haven't gotten around to it yet.<br />
<br />
But Olive Oil ON ice cream?<br />
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Well, I did say I'd try anything.<br />
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We had a customer come in raving about a dessert she'd had at a restaurant and trying to recreate it. Lemon Olive Oil over really good vanilla ice cream. She got the Meyer Lemon Olive Oil, I got a recipe.<br />
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I don't blame her, it's really good. The olive oil blends in subtly and you just get pops of fresh flavor as you eat it. Recommended highly!!<br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;"><u>Meyer Lemon Olive Oil Ice Cream</u></span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">1 pint good vanilla ice cream</span><br />
<span style="font-size: large;">walnuts</span><br />
<span style="font-size: large;">2 tbsp Meyer Lemon Olive Oil</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Divide the ice cream into two bowls and let it soften a bit. About 5 minutes.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Top with walnuts and a tablespoon each of the olive oil. It's even better stirred in.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Have fun!</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5sK_Y6_xtB8OGKTkUYmbW66Y1oyzE0JVfE_KdhLuHpeiVZJM5B5dfAGWFCXgFrPNplwVB9wQsLK9ACw_VNaqHX0HvzEa7Lg01EeDi3LCDQ0_cHqJ5KZ1cCl2KIdXT5ZbNKoYobc2qQxlZ/s1600/meyerlemonoliveoilonvanilla.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5sK_Y6_xtB8OGKTkUYmbW66Y1oyzE0JVfE_KdhLuHpeiVZJM5B5dfAGWFCXgFrPNplwVB9wQsLK9ACw_VNaqHX0HvzEa7Lg01EeDi3LCDQ0_cHqJ5KZ1cCl2KIdXT5ZbNKoYobc2qQxlZ/s640/meyerlemonoliveoilonvanilla.jpg" width="640" /></a></div>
<br />Trudyhttp://www.blogger.com/profile/08589628570668592942noreply@blogger.com0tag:blogger.com,1999:blog-1323364728604120763.post-76948450537116601362017-10-09T13:05:00.000-04:002017-10-09T13:05:07.701-04:00Pork Buns and Mandarin TeriyakiThis is an easy dinner if every there was one. I found these great frozen pork buns in my grocery the other day and had to try them out. I was without a proper sauce though, so I had to make it myself!<br />
<u><br /></u>
<span style="font-size: large;"><u>Mandarin Orange Teriyaki Sauce</u></span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">1/4 cup low sodium soy sauce</span><br />
<span style="font-size: large;">6 tbsp Mandarin Orange Balsamic</span><br />
<span style="font-size: large;">1/3 cup Chinese Rice wine</span><br />
<span style="font-size: large;">1 tsp minced garlic</span><br />
<span style="font-size: large;">1/2 tsp fresh grated ginger</span><br />
<span style="font-size: large;"> Or 2 tsp garlic ginger paste</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Whisk together in a sauce pan and let simmer over medium heat about 10 minutes. Stir frequently. Sauce should have thickened slightly. </span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">If you want a thicker sauce, whisk in a tsp of cornstarch at the beginning. It doesn't do anything to the flavor, just the texture.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Pour into a bowl and let cool. Keeps for a week in the refrigerator.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMIqzHgaXTG3ourLExm4O_hZQlaK3hqCy7y_6h9qAz5jyS2QR-bL2T89VcIFIogXNbi7qFSU1MR-pxmhoBqihBmdhQ5XQKbq-CBnLzRtO_0WBmR-4NKosuz6HxBbczXgW7A-Mtd32zBYmP/s1600/pork+buns+and+orange+teriyaki.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="878" data-original-width="1170" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMIqzHgaXTG3ourLExm4O_hZQlaK3hqCy7y_6h9qAz5jyS2QR-bL2T89VcIFIogXNbi7qFSU1MR-pxmhoBqihBmdhQ5XQKbq-CBnLzRtO_0WBmR-4NKosuz6HxBbczXgW7A-Mtd32zBYmP/s640/pork+buns+and+orange+teriyaki.jpg" width="640" /></a></div>
<br />Trudyhttp://www.blogger.com/profile/08589628570668592942noreply@blogger.com0tag:blogger.com,1999:blog-1323364728604120763.post-818406627389786422017-10-02T12:52:00.000-04:002017-10-05T12:53:22.070-04:00Herb Mayo BLTMaking your own mayo is a really interesting experience. It's fun and with the right tools, it's easier than you might think. Without the right tools, it's almost impossible.<br />
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I made this mayo from scratch, but I'll include the modification for the easy way at the end. I based it off an Emeril recipe because really, who knows better?<br />
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<span style="font-size: large;"><u>Herb Mayo BLTs</u></span><br />
makes 4 sandwiches<br />
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<span style="font-size: large;">8 slices thick cut bacon</span><br />
<span style="font-size: large;">8 slices whole grain bread</span><br />
<span style="font-size: large;">2 medium tomatoes</span><br />
<span style="font-size: large;">a handful of nice lettuce</span><br />
<span style="font-size: large;">1/2 cup Fresh Herb Mayo (below)</span><br />
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<span style="font-size: large;">Spread the bacon evenly over a baking pan and place it in a cold oven. Set the temp to 400° and walk away. After about 15-20 minutes, the bacon should be done. If you want it crispier, let it cook a bit longer.</span><br />
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<span style="font-size: large;">Slice your tomatoes thickly, you should have at least 2 slices for each sandwich.</span><br />
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<span style="font-size: large;">Weather to toast or not is up to you. With a nice grainy bread, I don't toast, but the crunch is a nice contrast. And lettuce, iceberg is classic, but who says you have to stay there? I like spring mix. It's always a surprise.</span><br />
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<span style="font-size: large;">To assemble, spread the mayo on your bread and layer everything evenly. Slice on diagonals and serve.</span><br />
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<span style="font-size: large;"><u>Fresh Mayo</u></span><br />
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<span style="font-size: large;">1 lg egg</span><br />
<span style="font-size: large;">1 tbsp Dijon mustard</span><br />
<span style="font-size: large;">1 tbsp lemon juice</span><br />
<span style="font-size: large;">1/2 tsp salt</span><br />
<span style="font-size: large;">1 1/4 cup Greek Seasoning Olive Oil</span><br />
<span style="font-size: large;">2 tsp chopped parsley</span><br />
<span style="font-size: large;">1 pinch dried oregano</span><br />
<span style="font-size: large;">1 pinch of pepper</span><br />
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<span style="font-size: large;">In a food processor, combine egg, mustard, lemon and salt and blend until smooth. While it's running, add the oil slowly but steadily until everything comes together smoothly. Taste and adjust salt. </span><br />
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<span style="font-size: large;">Turn mayo out into a bowl and fold in the herbs. Refrigerate until using. Better if let to sit an hour or two.</span><br />
<span style="font-size: large;"><u><br /></u></span>
<u><span style="font-size: large;">Fresh Mayo, </span><span style="font-size: large;">The Easy Way</span></u><br />
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<span style="font-size: large;">1/2 cup olive oil mayo</span><br />
<span style="font-size: large;">2 tbsp Greek Seasoning Olive Oil</span><br />
<span style="font-size: large;">2 tsp fresh chopped parsley</span><br />
<span style="font-size: large;">1 pinch dried oregano</span><br />
<span style="font-size: large;">1 pinch pepper</span><br />
<span style="font-size: large;">Couple drops fresh lemon juice</span><br />
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<span style="font-size: large;">Whisk everything together and let it sit, refrigerated, for half an hour before using.</span><br />
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<br />Trudyhttp://www.blogger.com/profile/08589628570668592942noreply@blogger.com0tag:blogger.com,1999:blog-1323364728604120763.post-84904207276266272142017-09-25T15:44:00.000-04:002017-09-25T15:44:13.800-04:00Mango Salsa<span style="font-size: large;">There are things and flavors that are year round. Flip flops, cozy blankets, BBQ. And salsa. Salsa has no season. When seasons change, you just change the ingredients and keep going. The grocery had pumpkin salsa the other day and who am I to judge? I'll put pumpkin in almost anything, so A+ for them. Maybe I'll try to make that sometime too.</span><div>
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<span style="font-size: large;">This is a classic mango salsa. Good all the time. Chips are great for this, but I really prefer it served along with grilled or baked fish.</span></div>
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<span style="font-size: large;">Also experimenting with a new format, tell me what you think!</span></div>
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Trudyhttp://www.blogger.com/profile/08589628570668592942noreply@blogger.com0tag:blogger.com,1999:blog-1323364728604120763.post-1890038164737007492017-09-18T13:21:00.000-04:002017-09-18T13:21:15.808-04:00Customer Recipe: Michael M <div class="MsoPlainText">
Regular customer and friend of the store Michael promised me some pictures and he came through big time! Thanks Michael! Looks delicious!</div>
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<span style="font-size: large;">Good Monday afternoon! So I promised to send a few photos
and dishes along when I used your delicious balsamics. <o:p></o:p></span></div>
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<span style="font-size: large;">This is cauliflower and mini peppers that have been
marinated in Lavender balsamic and Meyer lemon olive oil purchased from your
store in New Hope.<o:p></o:p></span></div>
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<span style="font-size: large;">Just grill them on your barbecue until the cauliflower
is tender, turning frequently at high heat.<o:p></o:p></span></div>
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<span style="font-size: large;">They are crispy roasted infused very well with the olive oil and lavender and taste absolutely delicious. Vegetarians rejoice!</span><o:p></o:p></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdfAb-TSEo92jtzWeLaGnE_cCqyPdYSObh4tigJpLJWsL21YVNCuD9DRaQITKBz5sZJbzP3Yc2ShrPN6qmfOomeJBCPlRONdRapfGbv7GdvsZXc0NhE96X_sdFCX1utzYPI9bx-KQlcPfu/s1600/michael+m+3.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdfAb-TSEo92jtzWeLaGnE_cCqyPdYSObh4tigJpLJWsL21YVNCuD9DRaQITKBz5sZJbzP3Yc2ShrPN6qmfOomeJBCPlRONdRapfGbv7GdvsZXc0NhE96X_sdFCX1utzYPI9bx-KQlcPfu/s320/michael+m+3.jpeg" width="240" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuqW1ybvEUyj_frK4ldJA-Co_yAVB3Sp4uHnNq_e1Fp08EkYxcFf7CehuwnIoNVwZdl41zX4xQ3U4LAI_zd5Uf2RV65JN2gZiwCOkYJS3XuYhzqsYISF7VQ2LbQsT9SmuZoCcWUWFAWRub/s1600/michael+m+2.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuqW1ybvEUyj_frK4ldJA-Co_yAVB3Sp4uHnNq_e1Fp08EkYxcFf7CehuwnIoNVwZdl41zX4xQ3U4LAI_zd5Uf2RV65JN2gZiwCOkYJS3XuYhzqsYISF7VQ2LbQsT9SmuZoCcWUWFAWRub/s320/michael+m+2.jpeg" width="320" /></a></div>
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Trudyhttp://www.blogger.com/profile/08589628570668592942noreply@blogger.com0tag:blogger.com,1999:blog-1323364728604120763.post-38343054129413429882017-08-21T12:00:00.000-04:002017-08-21T16:25:26.888-04:00Italian OmeletteBacon and eggs. Eggs and pancakes. Eggs and cheese. Sometimes spinach. Eggs are versatile. I'm not sure why I had never tried it before... But sometimes it's harder to branch out than you think. These may be better for dinner than breakfast and that's just fine with me. Mine didn't turn out so pretty. Just delicious.<div>
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Italian Omelette</div>
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1 tbsp OliveNGrape Oregano Olive Oil</div>
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4 eggs</div>
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1/2 cup shredded Mozzarella cheese</div>
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1/4 onion, sliced very thin</div>
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salt and pepper to taste</div>
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1/4 cup good tomato sauce</div>
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few basil leaves, optional</div>
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goat cheese for topping, optional</div>
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Add the oil to a large saute pan and heat to medium high. Put in half the onions and a dash of salt. Cook until they are fragrant and soft.</div>
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Crack 2 of the eggs into a bowl and whip with a fork until combined and a bit frothy. You can add half a tablespoon of water or of milk to it as well, but I've never felt the need. Add salt and pepper now to taste.</div>
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Lower the heat to medium and pour the eggs into the pan, making sure to cover all of the onions. Cook until just set up and beginning to bubble on the edges. Sprinkle half the mozzarella cheese on and the basil and fold the omelette in half. Cover for a minute or so until the cheese is melted how you like it.</div>
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Remove to a warmed plate and set aside. Repeat with the other 2 eggs.</div>
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To serve, spoon some of the tomato sauce over the top and dot with goat cheese bits. </div>
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Trudyhttp://www.blogger.com/profile/08589628570668592942noreply@blogger.com0tag:blogger.com,1999:blog-1323364728604120763.post-58579527689406590582017-08-14T12:00:00.000-04:002017-09-04T12:01:18.252-04:00Chocolate Chip Banana Bread<br />
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<br />Trudyhttp://www.blogger.com/profile/08589628570668592942noreply@blogger.com0tag:blogger.com,1999:blog-1323364728604120763.post-64525889663524392562017-07-17T13:25:00.000-04:002017-07-17T17:25:57.245-04:00Grilled Pineapple Chicken<span style="font-size: large;">This chicken only requires a little bit of indoor cooking, so it's easy for hot days. If you really want to avoid cooking, make the sauce ahead and assemble as it comes off the grill. You could even double the sauce to use on other stuff too. Probably keeps for about a week in the fridge, but I've never had it hang around that long.</span><br />
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<span style="font-size: x-large;"><u>Grilled Pineapple Chicken</u></span><br />
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<span style="font-size: large;"><u>Chicken and Pineapples</u></span><br />
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<span style="font-size: large;">4 chicken breasts<o:p></o:p></span></div>
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<span style="font-size: large;">1 cup large pineapple chunks<o:p></o:p></span></div>
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<span style="font-size: large;">3 tbsp OlivenGrape Oregano Olive Oil, divided <o:p></o:p></span></div>
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<span style="font-size: large;">Salt and pepper<o:p></o:p></span></div>
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<span style="font-size: large;">Brush chicken with 2 tbsp Oregano Olive Oil and sprinkle on
salt and pepper. Grill over medium heat, 4-6 minutes per side.</span></div>
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<span style="font-size: large;">Thread the pineapple segments onto skewers and brush them
with remaining olive oil or oil a square of grill safe aluminum foil and place
on there. Only takes a minute or two to finish.</span></div>
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<span style="font-size: large;">Toss the sauce over everything and serve.</span></div>
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<span style="font-size: large;"><u>Sauce</u><o:p></o:p></span></div>
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<span style="font-size: large;">1 cup limeade<o:p></o:p></span></div>
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<span style="font-size: large;">¼ cup OlivenGrape Pineapple Balsamic<o:p></o:p></span></div>
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<span style="font-size: large;">¼ cup brown sugar<o:p></o:p></span></div>
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<span style="font-size: large;">2 tbsp soy sauce<o:p></o:p></span></div>
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<span style="font-size: large;">2 tsp minced garlic<o:p></o:p></span></div>
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<span style="font-size: large;">Combine in a medium saucepan and simmer over medium heat for
about 10 minutes or until the liquid is reduced almost by half. Set aside and
let cool slightly. The sauce will thicken further as it cools.<o:p></o:p></span></div>
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<span style="font-size: large;"><u>Quick cabbage side salad</u><o:p></o:p></span></div>
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<span style="font-size: large;">2 cups thin sliced cabbage<o:p></o:p></span></div>
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<span style="font-size: large;">½ red onion, diced<o:p></o:p></span></div>
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<span style="font-size: large;">¼ cup chopped cilantro</span><o:p></o:p></div>
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Trudyhttp://www.blogger.com/profile/08589628570668592942noreply@blogger.com0