Friday, August 29, 2008

Chili Rellenos the Dunkin Way!

My husband makes these on the average of once per year, the prep is fairly intensive as is the actual dish. I am his sous chef and dish washer! and let me tell you when he cooks, he dirties every dish in the house and uses an entire roll of paper towels! It is well worth the effort and absolutely delicious!

First you need to char your Chili's, you need 6-8 Anaheim Chili's. Char them either on your barbecue, over the gas ring on your gas stove, in the broiler or as we do with your hand held torch. Char them really well until they are very black (this will help you get the skin off). Put them in a plastic bag and let steam for about 20 minutes. Peel the blackened outer skin off. You can use a bit of water to help in this process. Set aside.

The sauce or gravy
1 lb ground beef
4 cloves of garlic minced
1/2 large yellow onion, minced
1 tsp Oregano
2 tsp Powdered Chili (New Mexico Variety)
2 tsp Cumin
1 can Rotel Tomato/Chili
2 cans El Pato Tomato Sauce (Mild or Hot)
salt and pepper to taste

Saute the meat on medium high in a non stick saucepan, breaking it up well, after it is half way thru cooking add the onion and garlic. Cook for 5 more minutes and add the spices and cans of Tomato sauces. Reduce heat and let simmer for at least 20 minutes, taste, and add salt and pepper as needed.

Cheese, you can use any type you wish, we use Colby Jack and cut them into long sticks.

You will also need some shredded Mexican Blend and Cotija if you wish

Make a slit in the cleaned Chili's and add your cheese sticks. I use toothpicks to help keep the Chili's closed. Set aside.

For the Egg Batter:
Separate one egg for every two chili's. Beat the whites until stiff. Beat the yolk a little and fold into the beaten whites.

Frying and Breading:
Heat cooking oil 2" deep in a big frying pan to about 375 degrees. Holding the chili by the stem dip it into the egg batter until well covered. Fry on the surface of the oil slowly rotating the chili until lightly browned. **REMOVE TOOTHPICKS NOW**

Dunkinizing the recipe:
Put pan spray on a 9X13 pan, place some of your meat sauce or gravy into the bottom of the pan, covering it well.

Place your fried chili's in the pan, add additional Mexican Cheese Blend and a bit more sauce, and bake at 350 for 20 minutes. Remove from oven, and serve immediately. I also serve more of the sauce or gravy on the side.

Garnish with Cilantro and Sour Cream if you wish!

Thursday, August 28, 2008

Chicken and Little Shell Soup

I found these really cute little pasta shells at my trip to the Tienda and decided to make soup with them. My husband like his soup really thick, something between a soup and a stew, or as Rachael Ray calls it a "Stoup" (this does not mean I like her, which I don't). Anyway, the soup was very filling and thick, just the way my boy likes it! I also caramelized the onions before adding to the soup, which gave it a richer flavor, and I added cabbage for a change.

2 cups cooked chicken diced
2 packages of the small shell pasta
3 carrots sliced
2 garlic cloves, minced
4 ribs celery sliced
10 basil leaves, rolled into a cigarette and sliced into ribbons
1/5 of a bunch of Nappa Cabbage, sliced into ribbons
3/4 of a sweet onion sliced
8-10 cups homemade chicken stock, if you use store bought get organic and/or low salt

Place your soup pot on medium heat, add 3 tbl of olive oil, and add your sliced onions, saute until golden brown and caramelized, add 2 cloves garlic towards the end of the process (don't let the garlic burn or brown) Add salt and pepper

Add in your stock, stir and taste for seasoning, re-season if necessary

Next add in your carrots and celery, let simmer for about 10 minutes, then add in the rest of your ingredients, (except the pasta) let simmer until the rest of the veggies are al dente, about another 15 minutes or so.

Bring to a low boil and add your pasta, cook as long as the pasta directions indicate, and serve immediately.

Wednesday, August 27, 2008

Philly Cheese Steak Sandwich

I have been wanting to make these sandwiches all summer and finally did it! They are amazing, I have never been to Philly, but I bet these taste just like a sandwich you would get there. The key is the Cheese Whiz!

2 Italian sandwich rolls or Kaiser buns, split in half
1 white or sweet onion, thinly sliced
1/2 large green bell pepper, thinly sliced (I used a red pepper)
1 teaspoon minced garlic
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 pound rib-eye steak, or any other marbled steak very very thinly shaved or sliced
1/3 pound thinly sliced white American Cheese, Provolone Cheese OR
melted Cheese Whiz
Ketchup, optional topping

Italian pickled peppers, accompaniment

Heat a cast-iron skillet, griddle or non stick pan over medium-high heat. When hot add the oil, onions and bell peppers, and cook, stirring, until caramelized, about 6 minutes. Add the garlic, salt, and pepper, and cook, stirring, for 30 seconds. Remove and set aside.

Increase the heat and add the meat to the hot pan and cooking for a minute or two on each side, until almost no longer pink, about 2 minutes. Mix in the Sauteed vegetables.

Place the meat/vegetable mixture on the bun (you can toast it we choose not to) top with cheese slices and/or warm Cheese Whiz and serve immediately with condiments of choice.

Tuesday, August 26, 2008

Vietnamese Summer Rolls

I love to make these rolls on a hot day, they are so refreshing, unusual and taste absolutely wonderful. They are fun for entertaining and kids love them. Over the years I have come up with the Dunkin way of making them and I am happy to share! Here's what you will need!

1 package of Rice Paper Wrappers (the round kind)
2 to 3 chicken breasts
Rice noodle, Vermicelli type
whole lime
4 green onions
1/2 regular onion
fresh basil
fresh cilantro
large cucumber, I use the English variety, less seeds
3 carrots
1/4 of a Jicama
Bock Choy or Napa Cabbage or just regular lettuce
bean sprouts (optional)
2 tbl fish sauce
1 tbsp fresh lime juice (I use the juice from an entire lime)
1/4 cup honey
2 tbl Asian Hot Sauce, we like Sirrachi

First salt and pepper your chicken and bake on a non stick baking sheet at 350 for 30 minutes. Remove and set aside to cool.

Once you are able to handle the chicken cut it into long strips and place in a bowl. Add your fish sauce, honey, juice of an entire lime and Asian chili sauce, mix well and taste for seasonings, we like it a bit hot so we add more chili sauce. Set aside.

Prepare your vegetables
slice the carrots, jicama, cucumber, and both types of onion into long strips
chop the lettuce likewise into long strips
Prepare your fresh herbs by washing and drying them
Put some of the noodles it a bowl and cover with boiling hot water. Let the noodles sit in the water for 10 minutes or so. Let drain and place on a plate.
Prepare your peanut sauce or purchase it (for dipping)
1/3 cup smooth peanut butter
1 garlic clove
2 tablespoons fresh lime juice
2 tablespoons soy sauce
1 teaspoon sugar
1/8 teaspoon cayenne, or to taste
1/3 cup water

Assembly the fun part!
You will need to wet the round wrappers, we find the easiest way is to have a bowl of water at the dinner table. You just dip the wrapper, the entire thing in the bowl of water, let drain and place on your plate. Add the chicken, vegetables and noodles and roll up like a burrito!
Dip into your peanut sauce and go for it!
*Shout out to my friend Pam for letting me borrow her Asian platter*

Monday, August 25, 2008

Red Wine Marinated Flank Steak with a Cabernet-Shallot Reduction

Actually it was Red Wine marinated Flank Steak filled with Prosciutto, Fontina, and Basil with a Cabernet-Shallot Reduction! This is a Bobby Flay recipe and it was very tasty, albeit a bit time consuming, but worth it!

4 shallots, coarsely chopped
1 cup dry red wine, such as Cabernet
1/4 cup olive oil
2 pounds flank steak, butterflied
Salt and pepper
1/4-pound thinly sliced prosciutto
1/4-pound thinly sliced Fontina cheese
14 fresh basil leaves (not 13 or 15, I kid)

**Olive oil Cabernet-Shallot Reduction, recipe at bottom**

Whisk together shallots, wine and olive oil in a large baking dish. Add the steak and turn to coat. Cover and refrigerate for at least 4 hours or overnight. Heat grill to high.

Remove the steak from the marinade and blot with paper towels. Lay on a flat surface, cut side up, and season with salt and pepper. Cover the surface with the prosciutto slices, then top with the cheese and a layer of basil leaves.

Starting with the side facing you, tightly roll up the steak around the filling. Using kitchen string, tie the roll in 4 or 5 places.

Brush the outside of the steak with oil and season with salt and pepper. Grill the steak over high heat until browned all over, 8 to 10 minutes. Turn the steak 4 times as it cooks. Move the meat away from the direct heat and grill for 15 to 20 minutes, or until an instant-read thermometer registers 125 degrees F for medium-rare.

Remove from the grill and let rest 5 minutes before slicing. Slice against the grain into 1/2-inch thick slices and drizzle with the Cabernet-Shallot Reduction.

Cabernet-Shallot Reduction:
2 teaspoons olive oil
3 shallots, finely chopped
1 bottle Cabernet wine
1 teaspoon black peppercorns
1 tablespoon honey

Heat oil in a large saucepan, add the shallots and cook until soft. Add the wine and peppercorns, bring to a boil and cook until thickened and reduced to 1 cup. Strain the mixture into a bowl and season with salt to taste and honey. Drizzle over your steak.

Thursday, August 21, 2008

Homemade Blueberry Jam

I have not made Blueberry Jam for several years, everyone loves the Strawberry so much. I had a special request for Blueberry, so I made 9 jars! I had forgotten it was a bit more difficult than Strawberry. As with the Strawberry Jam I use the inversion method of canning. This is the reduced sugar recipe by the way!

Note: the best way to do this is have everything you need ready to go, including your clean jars, lids pectin, etc.  I sterilize my jars and bands in the dishwasher.  Pour boiling water over your lids as you get closer to needing them and let them sit.  I use tongs to pick them up.
You will need:
Pectin, I use Sure Jell For Less or No Sugar Needed Recipe, I use the less sugar recipe (the box is pink)
5 full pints of Blueberries (wash de-stem), equals 7 cups or so
4.5 cups of sugar (if you have amazing berries you can reduce the sugar to 4 cups)
1/2 cup of water

Note: Instead of putting the berries in the food processor, I just mash half and leave the other half whole. It works just fine.
Place your clean berries into a large capacity 6-8 quart saucepan, add the 1/2 cup of water
Measure out the 4.5 cups of sugar into a bowl
Mix the Pectin with 1/4 cup of sugar from your 4.5 cup bowl in a 2nd smaller bowl
Add 1/2 tsp Butter to prevent foaming (optional)
Add the Pectin/Sugar mixture to your berries and turn the stove on high. 
Bring mixture to a full rolling boil (a boil that does not stop even when stirred)  This can take awhile so be patient.
Once you have a full rolling boil, add your sugar, stir well,  and wait till you are back to a full rolling boil then set your timer for 1 minute. Stir occasionally.  After 1 minute remove from heat and skim foam if you have any.
Ladle quickly into your jars, leave 1/8 inch headspace, add your lid and screw the band tightly.
Turn the jar of jam upside down and leave that way for 2 hours.
After 2 hours, you can then turn jars right side up and check for seal by pressing middle of lid with your finger, if the lid springs back, it is not sealed and you will need to refrigerate.

The Jam will last for 1 year unrefrigerated and up to 3 if you refrigerate.

For comparison purposes, regular Jam you get at the grocery store has equal amounts of sugar as it does fruit.

Wednesday, August 20, 2008

Baked Macaroni and Cheese

My mother in law made this for me when my husband was out of town last week. It was wonderful, so I had to immediately make another batch! It is quick, easy and tasty! I actually added some steamed, diced Asparagus to the recipe and a buttery bread crumb topping which made it even better!

This recipe came to us via one of her long time friends Mollie. I have her words of wisdom at the bottom of this blog.

3 cups cooked elbow macaroni
2 eggs beaten
1.5 cups shredded sharp Tillamook Cheese
2 cups of milk (may need a bit more)
Salt and pepper to taste
4 spears of Asparagus steamed and chopped into 1 inch pieces
1/2 cup plain bread crumbs
2 tbl butter, melted

Butter an 8X8 square baking pan

Mix the macaroni, eggs, cheese, salt, pepper and Asparagus together

Place in the baking dish and add milk (the milk should be showing thru the top of the macaroni)

Mix the bread crumbs and the melted butter, sprinkle on the top of the dish

Bake at 350 -375 until set and golden brown, about 40 minutes

**chopped onion and/or diced ham would be a great addition**

Head of the House – Godliness
Beauty of the House – Order
Joy of the House – Hospitality
Blessing of the House - Contentment

Tuesday, August 19, 2008

Lemon, Raspberry Muffins with Streusel Topping

This recipe is stolen directly from my friend and neighbor Pam. I was lucky enough to get one when she made them, and they blew my mind they were so good. I had to make them, they are sweet, tart and extremely delicious!

2 cups flour
1/2 cup sugar (I used Splenda Blend)
1 tablespoon baking powder
1 teaspoon salt
1/2 cup butter, melted
1/2 cup of milk
Juice from 1 lemon
1 tsp vanilla
2 eggs
Zest from 1 lemon, chopped finely
8 oz fresh raspberries (frozen would work too)

Streusel Topping:
1/4 cup of white sugar
2 tbsp flour
2 tbsp cold butter, chopped into pieces
Combine all ingredients with fingers until flaky and crumbly.

Preheat oven to 400 degrees. Spray muffin tin with cooking spray.

Combine flour, sugar, baking powder and salt; blend well.

In another bowl, combine melted butter, milk, lemon juice, lemon zest, vanilla and eggs; mix thoroughly.

Slowly stir egg mixture into the flour mixture until well blended. Add the raspberries and mix slowly and carefully.

Spoon batter evenly into greased muffin tins. Top each muffin with streusel topping. Bake in the oven for 15-17 minutes or until lightly browned (my oven took about 20 minutes)

Monday, August 18, 2008

Panko Breaded Chicken Tenders

I have been wanting to make Chicken Fingers for quite some time, but I wanted to make them a bit more adult and not fry them. I adapted this recipe from a Down Home with the Neally's episode. They were a nice comfort food served with Tator Tot's (the ultimate comfort food). I did not make the Honey Mustard Sauce included with the recipe, but served with Ranch Dip!

2 pounds boneless, skinless chicken breasts
3 eggs
1 cup all-purpose flour
2 cups panko bread crumbs
1 teaspoon garlic powder
1 tsp onion powder
1 teaspoon lemon-pepper
1/2 teaspoon cayenne
1/2 teaspoon salt
1/2 teaspoon pepper
Cut the chicken breasts into long strips and set aside.
Beat the 3 eggs in a separate bowl

Measure the flour into another separate dish (I also seasoned the flour with additional salt/pepper/cayenne/garlic and onion powder)

Measure the panko into a pie plate or shallow bowl and season with garlic powder/onion powder, lemon-pepper, cayenne, salt and pepper.

Dip the chicken strips into the flour, the beaten egg and then dredge them into the seasoned panko.

Place on a non stick sheet pan and bake at 350 for approximately 20 minutes.

Thursday, August 14, 2008

Summer Vegetable Salad

One of the many things I love about summer is the abundance of fresh produce. This salad is quick, flavorful and you feel good eating it. Topped with just a bit of Feta cheese, the combination of sweet, salty and crunchy is wonderful!

Handful of grape tomatoes
Feta Cheese Crumbled
1/2 English Cucumber sliced
1/2 small Jicama sliced into sticks
5 or so Radishes sliced
1 banana pepper (off my very own plant)
Roasted corn kernels

Assemble the salad, sprinkle a bit of Feta on and the dressing of your choice, we enjoy Ranch!

Wednesday, August 13, 2008

Chicken Salad Sandwich the Dunkin Way

My husband eats yummy leftovers almost every day. On occasion the poor dear just wants a damn sammwich! I had some leftover chicken and decided to experiment a bit. It was salty, crunchy and sweet, served on a Croissant! Very foo foo!

1 to 2 cups diced chicken
2 stalks celery, diced
2 green onions, diced
1/2 a green apple, peeled and diced
lettuce of your choosing
mayonnaise (to taste)
handful of Craisins
handful of Macadamia nuts, chopped
salt and pepper to taste
dash of red curry powder

If I would of had an Avocado in my possession I would of added a slice of that as well

Assemble the above ingredients and slather on your bread, add lettuce and you are ready to eat!

Tuesday, August 12, 2008

Tempura Vegetables

I have a love for Tempura Onion Rings! My stomach not so much, but on occasion I override it's whining and make them anyway. I decided while I was busy breading and frying to add some zucchini, mushrooms, and then I opened a package of Phillipino Lumpia Rolls and fried those suckers up too, soo yummy! A plate full of greasy yumminess!

Tempura Batter
1 cup of flour
1 tablespoon cornstarch
1 1/2 cups of seltzer water (ice cold)

Mix the batter together but don't overmix.
I will tell you my husbands secret for the best onion rings, slice them thickly, place in a bowl of cold water, let sit for 10 minutes and peel the skin off the inside of the ring, it really helps the batter stick.
Slice your zucchini, leave the skin on

Remove the dirt from the mushrooms and take out the stem, if large, cut in half

I have a deep fryer and use peanut oil, but if you don't just put peanut oil in a (pan 2-3 inches), and heat to 350 degrees.

Put the veggies into the batter, coat them well, and cook until they are golden brown.

I serve with Ranch Dressing

Monday, August 11, 2008


This lasagna is one of my specialties, a dish that everyone loves. I personally think it is the addition of cream cheese that makes it over the top. It makes a huge lasagna, enough to feed 8 hungry people. It sounds complicated but it really isn't.
  • 1 lb hamburger, I use 7%
  • 1 lb Italian sausage, medium
  • 1 onion diced if using a smaller onion, 1/2 if a large onion
  • 3 cloves garlic
  • lasagna noodles
  • 1 jar spaghetti sauce
  • 1 can sliced olives, drained
  • 1 15 oz can tomato sauce
  • rosemary, oregano, thyme
  • salt and pepper to taste
  • 1 lb shredded mozzarella
  • 1 lb shredded cheddar
  • 1 brick cream cheese
  • 1 small container low fat ricotta cheese
  • sliced mushrooms (optional)
In a non stick pan, add both meats and break apart with your fingers
cook until the meat is about 1/2 way thru cooking, drain as much grease off as you can and add the garlic and diced onion

when meat is nearly done cooking add the jar of spaghetti sauce, olives, mushrooms (if desired), can of tomato sauce, rosemary, oregano and thyme to taste as well as salt and pepper. Let sauce cook for about 20 minutes

spray the baking dish with pan spray

put a bit of the sauce on the bottom of your baking dish

add a layer of noodles, I use them dry and break them to fit my pan
add another layer of meat sauce

add dollops of your ricotta and cream cheese

add your shredded cheese mixture

add another layer of noodles and keep repeating until you have run out of ingredients. I finish with a layer of cheese.

Bake at 350 for 30-35 minutes, until bubbly
Let rest for 10 minutes and serve

Wednesday, August 6, 2008

Gyro Meat with Tzatziki Sauce

Condiments for your Gyro: Tzatziki Sauce, crumbled Feta, cucumber, tomato and onion

We love to make homemade Gyro meat, it is fairly easy and there is nothing in any restaurant or food court that compares. I am a Gyro snob and I can attest to it! This sounds complex but in reality it is pretty easy, you can even do it in the oven, however we use the rotisserie on our barbecue. It is an Alton Brown recipe!

1 medium onion, finely chopped or shredded
2 pounds ground lamb (you can use 1/2 lamb and 1/2 beef if you wish)
1 tablespoon finely minced garlic
1 tablespoon dried marjoram
1 tablespoon dried ground rosemary (we use a combo of fresh and dried)
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper

Process the onion in a food processor for 10 to 15 seconds and turn out into the center of a tea towel. Gather up the ends of the towel and squeeze until almost all of the juice is removed. Discard juice.

Return the onion to the food processor and add the lamb, garlic, marjoram, rosemary, salt, and pepper and process until it is a fine paste, approximately 1 minute. Scrape down sides of bowl as needed.

To cook in the oven as a meatloaf, proceed as follows: Preheat the oven to 325 degrees F.

The loaf on the rotisserie

Place the mixture into a loaf pan, making sure to press into the sides of the pan. Place the loaf pan into a water bath and bake for 60 to 75 minutes or until the mixture reaches 165 to 170 degrees F.

Remove from the oven and drain off any fat. Place the loaf pan on a cooling rack and place a brick wrapped in aluminum foil directly on the surface of the meat and allow to sit for 15 to 20 minutes, until the internal temperature reaches 175 degrees F. Let cool a bit and slice.

Serve on pita bread with tzatziki sauce, chopped onion, tomatoes and feta cheese.

Tzatziki Sauce:
16 ounces plain yogurt
1 medium cucumber, peeled, seeded, and finely chopped
Pinch kosher salt
4 cloves garlic, finely minced
1 tablespoon olive oil
2 teaspoons red wine vinegar
5 to 6 mint leaves, finely minced (optional, I don't include this)

Place the yogurt in a tea towel, gather up the edges, suspend over a bowl, and drain for 2 hours in the refrigerator.

Place the chopped cucumber in a tea towel and squeeze to remove the liquid; discard liquid.

In a medium mixing bowl, combine the drained yogurt, cucumber, salt, garlic, olive oil, vinegar, and mint. Serve as a sauce for gyros. Store in the refrigerator in an airtight container for up to a week.

Tuesday, August 5, 2008

Cheese Souffle'

This is one of my favorite foods in the world. It is so versatile, you can use any meat and cheese combination you like, use cheese only and serve it for breakfast, lunch, brunch or a light dinner! My husband is the master of this dish, I don't know how to make it and I have no desire to learn! I just want to eat it!

4 tbl = 1/2 stick butter plus 1 teaspoon
1/4 cup flour
1 1/2 cups milk, warmed until hot to the touch
6 eggs separated
salt and freshly ground black pepper to taste
dash Cayenne or 1/2 tsp dry mustard (we use both)
1/2 cup grated fresh Parmesan (do not use the stuff in the canister)
1/2 cup grated or crumbled cheddar, jack or whatever kind of cheese you like
pinch cream of tartar (we do not add this)

Preheat oven to 400 degrees. Use the teaspoon of butter to grease a 2 quart souffle dish or other baking dish
Place a saucepan over medium heat and add the remaining butter. When it foams, add the flour and turn the heat to medium low. Cook, stirring the mixture until it darkens a bit, about 3 minutes. Whisk in the milk a little at a time to avoid lumps. Cook till mixture is thick, about a minute more.

Turn off the heat and stir in the egg yolks, salt, pepper, Cayenne and/or mustard and cheeses. Beat the egg whites with a pinch of salt or cream of tartar, just until they hold soft peaks. Stir a couple of spoonfuls of the beaten whites into the batter, and then very gently and not overly thoroughly fold in the remaining whites. Using a rubber spatula or your hand. Be gentle.

Turn the batter into a prepared dish and bake until it has risen and browned on top, about 15 to 40 minutes (the lower timing is for individual ramekins), a single will take 30 minutes or more.

Use a thin skewer to determine doneness, if wet, continue to bake, if just moist it is done.

Serve immediately, it will start to fall in about 1 minute.

Monday, August 4, 2008

Parmesan Puff Pastry Sticks

We had folks over for dinner and I wanted something upscale to serve with my Manicotti, these were the perfect match. They are crisp and melt in your mouth!

· 1 (17.3 ounce) package frozen puff pastry, thawed
· 1 cup freshly grated Parmesan
· 1 tsp dried basil
· ½ tsp garlic powder
· ¼ cup butter melted
Preheat oven to 400 degrees, lightly grease a baking sheet

On a lightly floured surface, unfold pastry sheets. Cut each sheet into 13 strips, about 3/4 by 10-inches apiece. In a shallow dish, combine cheese, basil, and garlic. Brush pastry sticks with melted butter. Roll pastry in cheese mixture, lightly coating each side. Gently twist pastry sticks, and place on a prepared baking sheet.

Bake for 12 minutes. Remove to wire racks to cool. I sprinkle on a bit of sea or kosher salt.

Friday, August 1, 2008

Roasted Tomato and Onion Vinaigrette

I have been wanting to try to make a salad dressing out of roasted tomatoes for quite some time. It turned out quite thick and very tasty, it would be good on salad, roasted veggies or just about anything! Roasting the vegetables really intensifies the flavor.

cherry or grape tomatoes
I onion sliced thickly
4 tbl olive oil, plus more for making the vinaigrette
sea or kosher salt
balsamic vinegar

First you need to roast the vegetables, place the tomatoes and sliced onions on a non stick sheet pan, mix with the 4 tbl olive oil and salt.

Roast in the oven at 410 for about 20 minutes total, stirring them several times during the roasting process, remove from oven when done and set aside. You want the tomatoes to be juicy and cooked thru.

Place the veggies into your food processor, blender or you can use a stick blender, and pulse until it is very thick and well Incorporated.

Stream in olive oil until you like the consistency. I like it a bit thicker, it coats the lettuce leaves better.

I added balsamic vinegar and lots of fresh cracked pepper

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