Giuseppepaolo

It's canning season. Summer is ending today and fall begins tomorrow. August 12th was Can it Forward Day. What an exciting day that was. Really...fun, informative, and inspirational. Ball had a fun filled day of live online canning seminars....FREE!! With lots of giveaway opportunities. It was through one of those many opportunities that I won a Ball Home Canning Discovery Kit from Debby over at A Feast for the Eyes  Thank you so much Debby!!! Can I tell you how thrilled I was? That cool little basket was the biggest score for me. I don't have any special tools or anything for my canning adventures so having this basket that gets submerged into the boiling water along with the jars was a huge plus! No more dropping jars into the water cuz they slipped from the tongs that I've always used that aren't for holding jars. No more spilling near boiling water on me as I take the jars out cuz there's always just a little bit of water on the lid. And it's not like the ba...

Who wants a quick, easy, bursting with flavor to the point of almost being gourmet, meal that can be made during the week? ME!! Well, we're in luck because this just so happens to be one of those dishes. Chutney de Poulet Printable Version 4 boneless skinless chicken thighs 1 TB butter, plus more for parchment paper Juice from 1 lemon, divided Salt to taste Pepper to taste 1/4 cup Extra Dry Vermouth 1 pinch poultry seasoning 1/4 teaspoon paprika 1 garlic clove, minced 1/2 cup chicken broth 1 cup of your favorite chutney (I used curried apple chutney....recipe will post this weekend) Melt butter in a large skillet over medium heat. Drizzle half of the lemon juice over the chicken. Season with salt and pepper to taste. Place chicken in the skillet and cook for about 1 minute per side. Cut a piece of parchment paper slightly smaller than the pan. Rub some butter on one side. Place parchment paper, butter side down, over the chicken, roughly, carefully, tucking in the sides. Cover the ...

I went to school in a little town on the outer fringes of the Los Angeles County. Tucked into the foothills is a (what was called back then) junior high school named Mt. Gleason. I spent 7th, 8th and 9th grades there. Elementary school ended at 6th grade in those days. High school was a 3 year program and started at 10th grade, not 9th like it does now. In fact, if you were in high school for 4 years, it was because you screwed up and you'd get teased for being in the "four year program". Anyways, back to jr. high. I loved the selection of electives....art, choir, play productions, stage crew, typing, drafting, etc etc. As in introduction to these electives, us 7th graders got a "sample" version of our chosen 4 classes throughout the year. I spent several weeks in each...Cooking, Sewing, Agriculture and Play Productions (or was it drafting? Maybe play productions came later). What fun! These were the classes I looked forward to each day. They made history, Engli...

Here's a recipe that uses all of the leek...(except the little scraggly roots of course). The whites are grilled and the darks are braised. Brought together with a tangy, zesty, simple dressing. This is another wonderful recipe from the August 2013 issue of Food and Wine magazine. Brought to you, in part, by my youngest child (who's not really a child at the tender age of 21 but she will always be my child). We spent an afternoon in the kitchen preparing a vegetarian meal and this was one of the dishes. The other dish was the Crabless Cakes I posted not long ago. The ingredients are simple and few.  Grilled Leeks with Leek-Tomato Salad & Citrus Dressing Inspired by the August 2013 addition of Food & Wine magazine Printable Version 2 large leeks, roots trimmed Extra Virgin Olive Oil Salt 1/2 tsp lime zest 1/2 tsp orange zest 2 TB lime juice 2 TB orange juice 1 TB soy sauce Pinch of red pepper flakes 1/2 cup fresh corn kernels (I grilled the corn before cutting the kerne...