tag:blogger.com,1999:blog-71034908017651377472024-03-12T16:50:16.990-07:00Domestic DivaWeekly Recipes featuring John Henry's Meats.
Healthy Meal Ideas.
Gardening and Canning Tips.Katiehttp://www.blogger.com/profile/16597563714130700363noreply@blogger.comBlogger8125tag:blogger.com,1999:blog-7103490801765137747.post-41140434246570762222012-04-01T20:05:00.000-07:002012-04-01T20:05:14.508-07:00Hams, Hams EverywhereWelcome to my adventure in Ham Land. I have decided to take on the challenge of helping you to decide what type of ham to cook for Easter. A few years ago I thought that a ham was a ham - all pink and precooked. Little did I know that I would soon be thrust into the world of meats. A tiny part of me is even a qualified butcher. I worked along side our butcher Rocky (he has been cutting meat for about 50 years) for about a year and a half and sometimes have to fill in here and there. So I have learned a thing or two about meat or about the different cuts of meat, should I say. I am getting off subject, back to the hams.<br />
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A ham is actually the pigs butt and back leg. There is a shank side and a butt side to every ham, and hams are HUGE. Sometimes one whole ham can weigh up to 25 lbs depending on the size of the pig. The hams we are all used to are the smoked hams - precooked, pink, some are spiral cut. I am slightly bias but I do feel that our Old Fashioned Smoked Hams are the best on the market. Maybe its the smoking process or maybe it's the way we raise our pigs - the good old fashioned way, either way it's one of my favorites. <br />
A few years ago however we found several of our customers where asking about a FRESH ham, not as in 'not frozen' but as in 'not smoked.' I have heard of so many people cooking this special type of ham so I decided to try it out myself. I found a great recipe, modified it to my liking and stuck it in brine to begin this new, FRESH adventure. I found out fresh hams are delicious, but they do NOT taste like a ham. When I bit into my super moist fresh ham I didn't experience any smoked flavor what so ever. It was just like biting into a yummy pork roast - granted I even made this great sauce out of the apple cider drippings and I loved every bite, but something was missing for me.<br />
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I found out that when I want HAM, I want an Old Fashioned Smoked Ham. But if I want to sweep my family members off their feet with something new I will cook a Fresh Ham. Both are wonderful in their very own unique way.<br />
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<div style="text-align: center;">OLD FASHIONED SMOKED HAM </div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZHplRrwRnIV7MeGLZUcugK12tPkSO8pDbJPucranQtPa0Li7l5NOe-J0pY1ukogCKBMmzNtsrYpgonXZTuYpzLkosW-xgaLdy-GN13YH-rMqn-080qr071eNWnvv7rfJKw9mUwb7a4wcR/s1600/Cooking+120.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZHplRrwRnIV7MeGLZUcugK12tPkSO8pDbJPucranQtPa0Li7l5NOe-J0pY1ukogCKBMmzNtsrYpgonXZTuYpzLkosW-xgaLdy-GN13YH-rMqn-080qr071eNWnvv7rfJKw9mUwb7a4wcR/s640/Cooking+120.JPG" width="640" /></a></div><div style="text-align: center;"> I cooked this ham in my oven, but since it didn't fit in my dutch oven very well I used the inside part of my crock pot. You could even use a 9x13 cake pan if necessary. </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgS8msOB6UzC9UmjqSsU6oen1w5WcaeXaJSohfM8fsOl6Pvjapwzv9-6tLTqEB1J9ohI8uhY5xJc10jL8OkoMS50eKtWjEFUwKQDFcbcIDVbk9wJPRLpa8nfXQzCdOc6yLfZxw7HdEuywDq/s1600/Cooking+121.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgS8msOB6UzC9UmjqSsU6oen1w5WcaeXaJSohfM8fsOl6Pvjapwzv9-6tLTqEB1J9ohI8uhY5xJc10jL8OkoMS50eKtWjEFUwKQDFcbcIDVbk9wJPRLpa8nfXQzCdOc6yLfZxw7HdEuywDq/s640/Cooking+121.JPG" width="640" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXs5jO5HeAe_bNMAamM_AgN5VrLL-JBIKaCsrk6gw87yXkVqHvnQwOHVe3wqrEY-J6DJ5Lr_LSxQ-Mo7t8zJ9xPc-U9Icp6aQYgfH8yzHnTfzKfSxIVzjYHH-EU4vxsFhDCnIuFVN59Ln9/s1600/Cooking+122.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXs5jO5HeAe_bNMAamM_AgN5VrLL-JBIKaCsrk6gw87yXkVqHvnQwOHVe3wqrEY-J6DJ5Lr_LSxQ-Mo7t8zJ9xPc-U9Icp6aQYgfH8yzHnTfzKfSxIVzjYHH-EU4vxsFhDCnIuFVN59Ln9/s640/Cooking+122.JPG" width="640" /></a></div><div style="text-align: center;"> I put about 2" of water in the bottom.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhz5GqDKkCF4X804dj1FGpqJjEHfrAS6iOCwsXbZITF7T1wy9D-RXfu5Yivs5ODHzWKGhYrvX81fqZLzYrYfQZtMJFmn5SsFHms4CV9O_pcjc8M-1vqPK9QdvOXYip29IX2pch7HGylgYlN/s1600/Cooking+123.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhz5GqDKkCF4X804dj1FGpqJjEHfrAS6iOCwsXbZITF7T1wy9D-RXfu5Yivs5ODHzWKGhYrvX81fqZLzYrYfQZtMJFmn5SsFHms4CV9O_pcjc8M-1vqPK9QdvOXYip29IX2pch7HGylgYlN/s640/Cooking+123.JPG" width="640" /></a></div><div style="text-align: center;"> Covered it tightly with tinfoil and placed in the oven at 350 degrees. I have a convection oven that automatically changed the temperature to 325 degrees. I let it cook for about 3 hours and then checked on it. It looked good, heated all the way through and I could have easily taken it out and sliced it for dinner. But I waited because something special happens when you wait. </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUByBuLTJZ1H6xh6Ddv8HIYO4H7fyuAoIpTiVPcGvz4bKBOTBK3uNsNylNFqYLmOYkVmK2aQ4uL95wtXmAzR-k8mArRPSOH07_dJU9B0_mw_qZhh6gzuKFK1oYFMDzmcUVnem6nsFU0PGT/s1600/Cooking+125.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUByBuLTJZ1H6xh6Ddv8HIYO4H7fyuAoIpTiVPcGvz4bKBOTBK3uNsNylNFqYLmOYkVmK2aQ4uL95wtXmAzR-k8mArRPSOH07_dJU9B0_mw_qZhh6gzuKFK1oYFMDzmcUVnem6nsFU0PGT/s640/Cooking+125.JPG" width="640" /></a></div><div style="text-align: center;"> Back into the oven it went for another 3 hours, covered back up tightly with tinfoil. When I took it out this time the meat was literally falling off the bone. I could stick my fork into the extremely juicy ham and it was just falling apart - delicious. </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRGdWV5ivGQUf2IQ_tEBf4Se9t9483xskxHiHCrRrU2zFZrmBLS2PGF6ucGHvQDgl2vd5mf-rq98_8vGnkAG9GsciPMN8rCvUbZ-RllO_ER5T4DRtbjmdPZmu2P1ah3QHE5SBoXRAbdNY5/s1600/Cooking+127.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRGdWV5ivGQUf2IQ_tEBf4Se9t9483xskxHiHCrRrU2zFZrmBLS2PGF6ucGHvQDgl2vd5mf-rq98_8vGnkAG9GsciPMN8rCvUbZ-RllO_ER5T4DRtbjmdPZmu2P1ah3QHE5SBoXRAbdNY5/s640/Cooking+127.JPG" width="640" /></a></div><div style="text-align: center;">Here it is on my plate and my favorite way to eat it.</div><br />
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<div style="text-align: center;">APPLE CIDER FRESH HAM coming tomorrow. </div>Katiehttp://www.blogger.com/profile/16597563714130700363noreply@blogger.com0tag:blogger.com,1999:blog-7103490801765137747.post-66484017543689264452012-03-11T18:17:00.000-07:002012-03-11T18:17:24.628-07:00Quick tip about baking with Sucanat<span style="font-family: Verdana,sans-serif;">Due to my Step-Grandpa having a heart attack a week ago Sunday and my sweet baby girls first birthday party 2 days ago, my mind hasn't been on my blog :-(. </span><br />
<span style="font-family: Verdana,sans-serif;">But with all the craziness going on around here I did find time a little while ago to take on one of my son's favorite hobbies - baking cookies. In an attempt to make my cookies healthier ( like all that yumminess could ever be considered "healthy") I decided to switch things up a bit. I used some whole wheat organic flour and some sucanat - trying out all the great bulk foods my mom is now carrying. I of course used our healthy - free range eggs, sea salt, peanut butter and the best butter in the world - no shortening here - YUCK! All good ingredients, right?</span><br />
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<span style="font-family: Verdana,sans-serif;">Did I mention these were the peanut butter cookies with the chocolate kisses on top? Maybe not the healthiest choice to begin with :-).</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi95skcpFTEIkfyILnr5V5I5WldEHfjaDaIGdWSxcLdrku8mYj8BAZ9p6qBGDHR45qJ2jKXGI1Vq_ZrdZ0oRN_z1p37bUJU7Awd799ea_WovH9kYtOcQV9Ws_u4C5RNx1Zdd6sGPOOF-Fq3/s1600/choc+kiss+cookie.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi95skcpFTEIkfyILnr5V5I5WldEHfjaDaIGdWSxcLdrku8mYj8BAZ9p6qBGDHR45qJ2jKXGI1Vq_ZrdZ0oRN_z1p37bUJU7Awd799ea_WovH9kYtOcQV9Ws_u4C5RNx1Zdd6sGPOOF-Fq3/s640/choc+kiss+cookie.jpg" width="640" /></a></div><div style="text-align: center;"><span style="font-family: Verdana,sans-serif;"><span style="font-size: xx-small;"> Here is a picture of them before I tried to make them "healthier"</span></span></div><span style="font-family: Verdana,sans-serif;"><br />
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<span style="font-family: Verdana,sans-serif;">While these cookies were mixing I did notice a funny smell, but I couldn't quite put my finger on it.My cookie dough mixed great and cooked up just fine. I carefully watched them bake because the dough is much darker than normal. </span><br />
<span style="font-family: Verdana,sans-serif;"> Once I removed them from the oven I could hardly wait to take a bite of my delicious cookie concoction... I wish I could say they were all I had hoped for. </span><br />
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<span style="font-family: Verdana,sans-serif;">They weren't.</span><br />
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<span style="font-family: Verdana,sans-serif;">They tasted just like a molasses cookie with a chocolate kiss on top. Needless to say, I thought I really liked molasses. Maybe I do, but not in my Peanut Butter Chocolate Kiss cookie. It was the down fall of the century for me right next to burning all of my cookies for my then boyfriend/ now husband. For the record I am a much better cook now.</span><br />
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</span><br />
<span style="font-family: Verdana,sans-serif;">In an attempt to rectify the situation I decided to make a batch of Oatmeal cookies for my hubby with the whole wheat flour and sucanat. This was met with surprisingly better results. Something in the oatmeal must have absorbed some of the molasses because they were really good.</span><br />
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<span style="font-family: Verdana,sans-serif;">So in closing, beware when you are using sucanat when baking.</span><br />
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<span style="font-family: Verdana,sans-serif;">I will be trying out lots of other things in the near future but I think the next time I want my favorite cookie I won't be using sucanat.</span>Katiehttp://www.blogger.com/profile/16597563714130700363noreply@blogger.com1tag:blogger.com,1999:blog-7103490801765137747.post-50630456254330486592012-02-26T17:57:00.000-08:002012-02-26T17:57:50.484-08:00My Bestest Breakfast!<div style="font-family: Verdana,sans-serif;">Who doesn't like waffles or pancakes of some sort? </div><div style="font-family: Verdana,sans-serif;">My family loves them, especially Ty & Aurora. If you are looking for something quick, easy, and a whole lot healthier than Bisquick...look no further!</div><div style="font-family: Verdana,sans-serif;"><br />
</div><div style="font-family: Verdana,sans-serif; text-align: center;"><b>Cinnamon Waffles ~ Perfect to top</b></div><div style="font-family: Verdana,sans-serif; text-align: center;"><b> with butter and maple syrup... heavenly. </b></div><div class="separator" style="clear: both; font-family: Verdana,sans-serif; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidsneJvD4UOAoSYKyY4gDCBHvWAI9LHe5bcS1hyphenhyphenukeNl8TFsekXeH4Lj1JeWe_2YgLH4n0g7m0Cz9Ohcy_GbSSm_Sa1Q9shUYig2ProSvU7nh62sqqZrfZayym8wUVE3nrdbQUXwd0dfw3/s1600/DSC03126.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidsneJvD4UOAoSYKyY4gDCBHvWAI9LHe5bcS1hyphenhyphenukeNl8TFsekXeH4Lj1JeWe_2YgLH4n0g7m0Cz9Ohcy_GbSSm_Sa1Q9shUYig2ProSvU7nh62sqqZrfZayym8wUVE3nrdbQUXwd0dfw3/s640/DSC03126.JPG" width="640" /></a></div><div style="font-family: Verdana,sans-serif;">I came across this great recipe in Sheryl Shenefelt's, C.N. book "The Guide to Healthy Eating". What a fantastic book by the way <a href="http://www.aplacetobe.com/books/the-guide-to-healthy-eating.html">Click here to read more about the book or purchase it. </a></div><div style="font-family: Verdana,sans-serif;"><br />
Here are the basic ingredients. I did drift from the recipe just a bit - but basically because I used what I had on hand. </div><div class="separator" style="clear: both; font-family: Verdana,sans-serif; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhD5NeCP2WPz6MpZA1zaKfZgFqTwtdNfQCZbMveNWF-Eu5SWIhmvLJs1YHqvADfRfcpnRd6nS0X-xi4FPd3fTqEI22ExIOhhAk5pk_tsYc0Tr2s1HJvWzY1Veu6dQBaKfHHn8O9htkjVQ7j/s1600/DSC03120.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhD5NeCP2WPz6MpZA1zaKfZgFqTwtdNfQCZbMveNWF-Eu5SWIhmvLJs1YHqvADfRfcpnRd6nS0X-xi4FPd3fTqEI22ExIOhhAk5pk_tsYc0Tr2s1HJvWzY1Veu6dQBaKfHHn8O9htkjVQ7j/s640/DSC03120.JPG" width="640" /></a></div><div style="font-family: Verdana,sans-serif;"><b>2 cups whole grain Spelt flour</b></div><div style="font-family: Verdana,sans-serif;">* I used some of the sprouted whole wheat flour we now carry in our bulk foods.</div><div style="font-family: Verdana,sans-serif;"><b>1 2/3 cups whole yogurt (plain)</b></div><div style="font-family: Verdana,sans-serif;">* I used Thomas Organic Creamery's Vanilla yogurt (one of my fav's, plus we also carry that as well).</div><div style="font-family: Verdana,sans-serif;"><b>3 eggs</b></div><div style="font-family: Verdana,sans-serif;"><b>1 tablespoon coconut oil - melted</b></div><div style="font-family: Verdana,sans-serif;">* I have made it with both coconut and sesame.</div><div style="font-family: Verdana,sans-serif;"><b>1 tablespoon agave nectar</b></div><div style="font-family: Verdana,sans-serif;"><b>1 teaspoon baking soda</b></div><div style="font-family: Verdana,sans-serif;"><b>1 teaspoon sea salt</b></div><div style="font-family: Verdana,sans-serif;"><b>1 teaspoon cinnamon</b></div><div style="font-family: Verdana,sans-serif;"><b>1 teaspoon nutmeg</b></div><div style="font-family: Verdana,sans-serif;"><b>1-2 tablespoons filtered water</b></div><div style="font-family: Verdana,sans-serif;"><br />
</div><div style="font-family: Verdana,sans-serif;">Combine spelt flour and yogurt and let soak over night (I did this the first time but figured since I was using the sprouted flour it wasn't necessary the next time around, plus I wanted to make several batches for the freezer). </div><div class="separator" style="clear: both; font-family: Verdana,sans-serif; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiELqKd-dtBKxAcbay49-KxCK5P-ZE60HLLimUaOryD2WOVwXHTtTgTk-fFmn0l3crkrluL4VzvU1u8eXbLt-7GFyvb54ro7rAlwkXKwR7VdtXEF9woOls48jTKoYMQVMiil7uRsSmMppIz/s1600/DSC03121.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiELqKd-dtBKxAcbay49-KxCK5P-ZE60HLLimUaOryD2WOVwXHTtTgTk-fFmn0l3crkrluL4VzvU1u8eXbLt-7GFyvb54ro7rAlwkXKwR7VdtXEF9woOls48jTKoYMQVMiil7uRsSmMppIz/s640/DSC03121.JPG" width="640" /></a></div><div style="font-family: Verdana,sans-serif;"><br />
</div><div class="separator" style="clear: both; font-family: Verdana,sans-serif; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnyP_1l1hTyDoSomIquzBWiOeINHBWi-w9Hy4plILv0P9d8N9UO3cqwR2r1Cq2NupcJfU9CG_KIvHUUtP4mJM68Q69J28LXiLHZdiq3vU_pY8dogFesFSoDMEo0qwnrBP_mXviAEBeIXf1/s1600/DSC03122.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnyP_1l1hTyDoSomIquzBWiOeINHBWi-w9Hy4plILv0P9d8N9UO3cqwR2r1Cq2NupcJfU9CG_KIvHUUtP4mJM68Q69J28LXiLHZdiq3vU_pY8dogFesFSoDMEo0qwnrBP_mXviAEBeIXf1/s640/DSC03122.JPG" width="640" /></a></div><div style="font-family: Verdana,sans-serif;"> After everything is all mixed in, they are ready to cook. </div><div class="separator" style="clear: both; font-family: Verdana,sans-serif; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhmMBmKn2wIewBmheR9589EIOF-k3eCwV-mUqNl9coTh-QRfj2itqjCxTf37O4VGhmZXjjHAbMBAFokPIA6yjPSuInDAHst4Zy9U2xmro3BaT31u0xqZJ1htNxya8LY-w08X2rDSZovgIN/s1600/DSC03124.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhmMBmKn2wIewBmheR9589EIOF-k3eCwV-mUqNl9coTh-QRfj2itqjCxTf37O4VGhmZXjjHAbMBAFokPIA6yjPSuInDAHst4Zy9U2xmro3BaT31u0xqZJ1htNxya8LY-w08X2rDSZovgIN/s640/DSC03124.JPG" width="640" /></a></div><div style="font-family: Verdana,sans-serif;">I believe my favorite part of making the waffles is putting them in a big ziplock bag and freezing them. Then in the morning instead of fussing over breakfast, I can take them out and pop them in the toaster. </div><div style="font-family: Verdana,sans-serif;">What a quick and easy breakfast for my family. Knowing what we put in our bodies is so important and being able to make something that tastes this good is even better. </div><div style="font-family: Verdana,sans-serif;">If you are looking for an alternative to eggs, cereal and oatmeal - try these out. You won't be disappointed. </div><div style="font-family: Verdana,sans-serif;"><br />
</div><div style="font-family: Verdana,sans-serif;">*Super happy to be able to get most of these ingredients directly from my mom. If I didn't work for her, I would be getting home delivery for sure! </div><span style="font-family: Verdana,sans-serif;"> </span>Katiehttp://www.blogger.com/profile/16597563714130700363noreply@blogger.com0tag:blogger.com,1999:blog-7103490801765137747.post-55178456753469220082012-02-19T19:11:00.001-08:002012-02-19T19:12:24.238-08:00Pulled Pork in the Crock Pot<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><span style="font-family: Verdana,sans-serif;">I must be on a pork craze or something. Everything that I have been making for my blog turns out to be pork. Coming soon will be, Breaded Pork Chops, Melt in Your Mouth Pork Loin Roast, Pork Tenderloin, Fresh and Smoked Hams... the list seems to be endless. I do know a lot of people who do not eat pork. I can eat it knowing where it came from (John Henry's Meats, of course), what it was fed (mixed grains such as corn and oats - even some nice alfalfa hay not old food from a restaurant or any soy, which puts my mind at ease) and how it was treated (humanely and able to enjoy many days out rutting around outside). So my conscience is clear and I feed my family pork on a regular basis. </span><br />
<div style="font-family: Verdana,sans-serif;">While I was pregnant with my daughter Aurora, I could hardly stand the taste of poultry. We pretty much lived on beef and pork for 9 months. I am so glad to be back to eating chicken again but have so many recipes to share from those days. I hope you enjoy them.</div><div style="font-family: Verdana,sans-serif;"><br />
</div><div style="font-family: Verdana,sans-serif;">Pulled pork in the slow cooker is super easy and relatively fast. Other than letting the pork cook on low during the day you can have the rest done in about 5-10 mins. </div><div style="font-family: Verdana,sans-serif;"><br />
</div><span style="font-family: Verdana,sans-serif;">Below you will see my pork roast - pulled pork is best made out of the pork shoulder (this is also called the pork butt or boston butt, the words are used interchangeably but they refer to the bone in shoulder part of the pig) . This cut of meat is bone in and is nicely marbled with fat. Cooking it with the bone adds a lot of flavor and the fat marbling gives you moist and juicy pulled pork. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMurKTzj8wbHJUAtvMJYEAD71UkJ5pA1nEcwxbheJkBH9zZMqYtDewDG7H63qqD66JXs2hBvMl_7piwUFboQFvlg7U6UdQn4LB8oQiJ2BxGmlRWo9bcCyLrVxfxBW6cvZeH80xXSCQaP8o/s1600/DSC03045.JPG"><img border="0" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMurKTzj8wbHJUAtvMJYEAD71UkJ5pA1nEcwxbheJkBH9zZMqYtDewDG7H63qqD66JXs2hBvMl_7piwUFboQFvlg7U6UdQn4LB8oQiJ2BxGmlRWo9bcCyLrVxfxBW6cvZeH80xXSCQaP8o/s640/DSC03045.JPG" width="640" /></a><br />
<span style="font-family: Verdana,sans-serif;">I typically season my pork butt with Lemon Pepper, garlic powder (if you had fresh garlic that would be even better. I didn't have any on hand so I used the powder) Salt and 1 Med to Lg Onion - sliced. </span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-qELHJQaeEcktw8ynLPI_bh65-4iE3uLzLLkIMUWcYqVhu_BtyFjfh4fGlwUxpN3WH2rhtkEYB8_oRFR8ipCDWoO7cZ4UoAfybFznQF9kyfDnO9oBvQlHS11KkH7c8oMDWU8wWh16AvkI/s1600/DSC03048.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-qELHJQaeEcktw8ynLPI_bh65-4iE3uLzLLkIMUWcYqVhu_BtyFjfh4fGlwUxpN3WH2rhtkEYB8_oRFR8ipCDWoO7cZ4UoAfybFznQF9kyfDnO9oBvQlHS11KkH7c8oMDWU8wWh16AvkI/s640/DSC03048.JPG" width="640" /></a></div><span style="font-family: Verdana,sans-serif;"> Place half of the sliced onions into the bottom of the crock pot with a little bit of water and seasonings. </span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLe7IkKp1OWAjvoNdDvft7CZTTqmD8KFwdo-R7cPR45R20Eh6gwq8gtVNRFQoOHAPbjTnCxg34r7LAjVO9iRi-LXN-Yn6dcb0RO6edYPQT8SHVBfuqWUhbNh2eu4d0EAD3y7X3S0x1lb6s/s1600/DSC03049.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLe7IkKp1OWAjvoNdDvft7CZTTqmD8KFwdo-R7cPR45R20Eh6gwq8gtVNRFQoOHAPbjTnCxg34r7LAjVO9iRi-LXN-Yn6dcb0RO6edYPQT8SHVBfuqWUhbNh2eu4d0EAD3y7X3S0x1lb6s/s640/DSC03049.JPG" width="640" /></a></div><span style="font-family: Verdana,sans-serif;"> Put in your roast and remaining onions and apply seasonings liberally. </span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2GVMu8MznIY_agWPa2z5-vtc4ywtEYZKHmt5a06M0J2H3SLKjIIBpKSlFVHRNO1WbrdF8VZYtD9Bok_HHTBaMcMT9jmZa7-URTd9FLhC_iYYVdHZXbjrkY9k-L2b4V7DRhrAEUSIEgjA5/s1600/DSC03050.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2GVMu8MznIY_agWPa2z5-vtc4ywtEYZKHmt5a06M0J2H3SLKjIIBpKSlFVHRNO1WbrdF8VZYtD9Bok_HHTBaMcMT9jmZa7-URTd9FLhC_iYYVdHZXbjrkY9k-L2b4V7DRhrAEUSIEgjA5/s640/DSC03050.JPG" width="426" /></a></div><div style="font-family: Verdana,sans-serif;"> Put the lid on the crock pot and cook on low for 6-8 hrs depending on the size of the roast you purchased. Wait a minimum of 6 hours before removing the lid to check it. I have read that every time you remove the crock pot lid you need to add 20 mins to your cooking time because it loses so much heat. I have found this to be mostly correct - in my earlier cooking days I was checking the roast every hour and it took forever to finally get done. </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCTQJ0JYbK54H8v3IdVIHnDS92tkrBcPCsH48uzGeGEAZPf9f5vDe2ItucWPYYZDRZSY1bJTQmn-41zLGxU59G6EgzadBurUeoZnGPxkZWGNsUvr087CfYwhEAinECJrJiIvCovvXNV3cS/s1600/DSC03051.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCTQJ0JYbK54H8v3IdVIHnDS92tkrBcPCsH48uzGeGEAZPf9f5vDe2ItucWPYYZDRZSY1bJTQmn-41zLGxU59G6EgzadBurUeoZnGPxkZWGNsUvr087CfYwhEAinECJrJiIvCovvXNV3cS/s640/DSC03051.JPG" width="640" /></a></div><div style="font-family: Verdana,sans-serif;"> You will know when the pork roast is done by sticking a fork in it. If you twist the fork and all the meat starts to fall apart it is ready to go. My husband hates onions but the roast will not taste anywhere near as wonderful if I didn't include them in the cooking part. So I scrap them off, shred the meat - basically pull it apart with a fork and remove the bone. Then I add some barbeque sauce to taste. Bring on the buns and lets have a picnic, some raw veggies and some homemade dip makes this meal a winner for my family. </div><div class="separator" style="clear: both; font-family: Verdana,sans-serif; text-align: center;"></div>Katiehttp://www.blogger.com/profile/16597563714130700363noreply@blogger.com0tag:blogger.com,1999:blog-7103490801765137747.post-39641350735244773152012-01-29T18:34:00.000-08:002012-01-29T18:34:05.676-08:00Welcome to the Wonderful World of Brining<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">After being sick for a little over two weeks I can not tell you how happy I am to have meals in the freezer and easy recipes on hand. When you have kids the best thing you can do for your family is to plan ahead. I believe my husband and kids have survived on homemade chili and chicken most of the week. Unfortunately, I do not have any pictures - this week I have a cooking tip. </span></span><br />
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<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">I have several customers tell me about how they brine their turkey for Thanksgiving. I recently made a pork loin roast with a salt and brown sugar brine. Both are delicious.</span></span><br />
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<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">This week I decided to bake some boneless skinless chicken breasts. I have tried to get the temperature right so that they aren't dry but are fully cooked. Let me just say - this is super tough to do. But that all changed when I took out 4 pieces of boneless skinless breast and brined them overnight in a 1/2 cup of sea salt, a gallon of water in a large bowl. The next day I made them for dinner for my family. I butterflied 2 of them, rubbed pesto all over them, and then rolled them up. The other 2 I did not butterfly, I just rubbed pesto all over the outside. I wasn't sure if cutting them would affect the purpose of the brine. I am pleased to announce that even the butterflied chicken turned out delicious and very moist. I baked the chicken breast uncovered in a glass dish at 400 degrees for about 20 - 25 mins. I wanted to check if they were done without taking them out and cutting them up b</span></span><span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">ecause they didn't brown a lot </span></span><span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">. I grabbed my meat thermometer and checked to see if it registered 170 degrees for the internal temp. I think I am going to be investing in a new thermometer very soon. It was close enough so I took them out and covered the dish with tinfoil. I let them sit, fully covered for about 15 more minutes. I know that with pork and beef - if you cover them after you take them out of a hot oven they will cook a little bit longer. I decided to give it a try with the chicken. It worked great! Even my husband and kids commented on how moist the chicken was. They ate on these for about 3 days and even warming them up didn't dry them out. I am definitely sold on brining.</span></span><br />
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<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">Please share if there is anything special you brine or your thoughts on trying to cook your chicken breast this way. </span></span>Katiehttp://www.blogger.com/profile/16597563714130700363noreply@blogger.com2tag:blogger.com,1999:blog-7103490801765137747.post-84021843215926607032012-01-22T20:37:00.000-08:002012-01-22T20:37:38.701-08:00Rice Cooker - Country Style Ribs<div style="font-family: Verdana,sans-serif; text-align: center;"><span style="font-size: large;"><b>I am not sure I know a man who can resist </b></span></div><div style="font-family: Verdana,sans-serif; text-align: center;"><span style="font-size: large;"><b>BBQ Ribs. </b></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJfdND0RsQGy2Lc6iEBNcwuIGOSmzxj_gYQFnioL4AHS7_b5Ml7Xsc29wLWBD-ex0HBNL2f8zOSeyc0e2qToWrq4Ti0Wg1Z-i9bVu1RstSaPOweLPH7ndbVMlBwyCZ3J99B0-E1k479HUS/s1600/042.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJfdND0RsQGy2Lc6iEBNcwuIGOSmzxj_gYQFnioL4AHS7_b5Ml7Xsc29wLWBD-ex0HBNL2f8zOSeyc0e2qToWrq4Ti0Wg1Z-i9bVu1RstSaPOweLPH7ndbVMlBwyCZ3J99B0-E1k479HUS/s400/042.JPG" width="400" /></a></div><div style="font-family: Verdana,sans-serif;"><br />
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</div><div style="font-family: Verdana,sans-serif;">This is my husband's favorite meal of all time. It is something he always ordered at a restaurant when we went out, until I developed this recipe. Now it is my favorite thing to make when we have company or if I just want to score some brownie points! </div><div style="font-family: Verdana,sans-serif;"><br />
</div><div style="font-family: Verdana,sans-serif;">A little while back my husband's grandma bought me a Wolfgang Puck rice cooker, which I love by the way. This is my favorite thing to cook in there, but you can also use a dutch oven or any other baking dish that you can cover tightly even if you need to use tin foil. For Christmas my mom bought me a cast iron dutch oven that I can hardly wait to try out, but I haven't made it that far yet. I will however update this post when I have had a chance to make the ribs in it. </div><div style="font-family: Verdana,sans-serif;"><br />
</div><div style="font-family: Verdana,sans-serif;">I should mention that I make this recipe with both the Baby Back Ribs and the Country Style Ribs - in the winter I prefer the country style ribs ( they are actually sliced pork shoulder - which is also referred to as pork butt) They have a little bit of bone which is very important for flavor but they are very meaty. </div><br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3FjOKqPCyUvZ9UzzbSzTvQWfhdBNxix8oWOQtW0s0tsz2IRgv8Jj8hwwheBazMb36UNvgkQ9H44DYru3uufrtJtJu_urYWhn98JkayGqfpgu_qbaemzChxQaOFrNDc1iRf9Z7scbtpp1_/s1600/016.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3FjOKqPCyUvZ9UzzbSzTvQWfhdBNxix8oWOQtW0s0tsz2IRgv8Jj8hwwheBazMb36UNvgkQ9H44DYru3uufrtJtJu_urYWhn98JkayGqfpgu_qbaemzChxQaOFrNDc1iRf9Z7scbtpp1_/s400/016.JPG" width="265" /></a></div> <span style="font-family: Verdana,sans-serif;"> </span><br />
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<u><span style="font-family: Verdana,sans-serif;">Country Style Ribs - BBQ:</span></u><br />
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<span style="font-family: Verdana,sans-serif;">1 pkg or 4 pieces of J.H. Country Style Ribs or 1 slab of Baby Back Ribs</span><br />
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<span style="font-family: Verdana,sans-serif;">2 tablespoons Olive Oil</span><br />
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<span style="font-family: Verdana,sans-serif;">3/4 cup Brown Sugar</span><br />
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<span style="font-family: Verdana,sans-serif;">1 12oz bottle dark Beer</span><br />
<span style="font-family: Verdana,sans-serif;">(I use Guinness) </span><br />
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<span style="font-family: Verdana,sans-serif;">2/3 cup Thick & Spicy BBQ Sauce</span><br />
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<span style="font-family: Verdana,sans-serif;">1 teaspoon Worcestershire Sauce</span><br />
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</div><div style="text-align: center;"><span style="font-family: Verdana,sans-serif;">Place olive oil in the bottom of your pan and heat.</span></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiO3b5xXzOX4hqS_G8LQ_rqvw9UPNw1_EMoxRryStEuTeEm5USxoBvIlwqEa35OrkD4DDZsDs5679JUNvYfScv-t2-BhXh57wmk05LqoBP2i2cJnfws_hyTFCTboLWhTARWjFlKQrE1Ysu4/s1600/017.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiO3b5xXzOX4hqS_G8LQ_rqvw9UPNw1_EMoxRryStEuTeEm5USxoBvIlwqEa35OrkD4DDZsDs5679JUNvYfScv-t2-BhXh57wmk05LqoBP2i2cJnfws_hyTFCTboLWhTARWjFlKQrE1Ysu4/s640/017.JPG" width="426" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"> <span style="font-family: Verdana,sans-serif;">Pour 3/4 cup packed brown sugar in to a bowl and roll ribs - be sure to coat well. This will help to create your caramelized sauce at the end. </span></div><div style="text-align: center;"><span style="font-family: Verdana,sans-serif;"> </span></div><div class="separator" style="clear: both; text-align: center;"></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihRlrKgtiKj8P3GAfGo5CEKKb8bStj3ghMY3xAbWR9P1VjMuT9t3kTWQ8lyU-H3mmVAn2nfgXMMVmPfFt8ikSCXuvKYWfLTRvFiHz5fnDEGc_lg5fIJHygAkNrUePwXFcAXQqSfJ2ZXbGp/s1600/023.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihRlrKgtiKj8P3GAfGo5CEKKb8bStj3ghMY3xAbWR9P1VjMuT9t3kTWQ8lyU-H3mmVAn2nfgXMMVmPfFt8ikSCXuvKYWfLTRvFiHz5fnDEGc_lg5fIJHygAkNrUePwXFcAXQqSfJ2ZXbGp/s640/023.JPG" width="640" /></a></td></tr>
<tr style="font-family: Verdana,sans-serif;"><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Once coated, brown ribs in oil</span>. </td></tr>
</tbody></table><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWhA16Ph0cj-MPaEGBvfV3jVxiEvwqq7hZrspbrU9vj933EcbR8Ke950EvZj3VYl9Xx2zSEw9f__LO-lzpHe_MDbK92rcsXfwDUE9NjVydpYbqIhV2_rpb2x-5t5hATU_OnsY_nxmmmWnO/s1600/025.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWhA16Ph0cj-MPaEGBvfV3jVxiEvwqq7hZrspbrU9vj933EcbR8Ke950EvZj3VYl9Xx2zSEw9f__LO-lzpHe_MDbK92rcsXfwDUE9NjVydpYbqIhV2_rpb2x-5t5hATU_OnsY_nxmmmWnO/s640/025.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: Verdana,sans-serif;">Once browned, add any brown sugar you have remaining as well as the beer.</span><span style="font-family: Verdana,sans-serif;"></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: Verdana,sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkB1PGiCg-rh676yji1BVBxvXIe-Zvnh5RUcV9Nq7piyvfpDwHCEdZACA00kK4CN_IbWTVo6vKHOjiph64KNYJKnkjl_PCnVsmBLm7KQcK52s-xdVLmzMdvqV3uRjXcd0a_liMWz28lJ0W/s1600/029.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkB1PGiCg-rh676yji1BVBxvXIe-Zvnh5RUcV9Nq7piyvfpDwHCEdZACA00kK4CN_IbWTVo6vKHOjiph64KNYJKnkjl_PCnVsmBLm7KQcK52s-xdVLmzMdvqV3uRjXcd0a_liMWz28lJ0W/s640/029.JPG" width="640" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"> <span style="font-family: Verdana,sans-serif;">Don't forget the BBQ sauce & Worcestershire sauce</span></div><div style="text-align: center;"><span style="font-family: Verdana,sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5iNqOQxGM56oSTzNIsRdOgY_WeCZ15Nerw_oj9Kgie_R-e7EUTzNfYRu1FKGLgSqXhjKHSfWqY-F_igmyFAqpgXnucQVZI6GCfNlwperxSq3db9Sa4rnfMPFvWQtRsFjXQndjkCkGyzPZ/s1600/034.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5iNqOQxGM56oSTzNIsRdOgY_WeCZ15Nerw_oj9Kgie_R-e7EUTzNfYRu1FKGLgSqXhjKHSfWqY-F_igmyFAqpgXnucQVZI6GCfNlwperxSq3db9Sa4rnfMPFvWQtRsFjXQndjkCkGyzPZ/s640/034.JPG" width="640" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"> <span style="font-family: Verdana,sans-serif;">It is all foamy and ready to cook now - Secure the lid and press cook.</span></div><div style="text-align: center;"><span style="font-family: Verdana,sans-serif;">Or it's ready to go into the oven now.</span></div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilr-AJvXGxHesI7SfjnRzE4k6ckFSZbcRFE0z94KjXXBerop3ouZdAQuxI_YIZP4aGALtTKEv7WqAXuQHK5OkHqKMJGuo3KLVuRKrzgyrAOhuJSIlu6BHGz1pZdfmLJeumDuvEUDCyka8W/s1600/035.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilr-AJvXGxHesI7SfjnRzE4k6ckFSZbcRFE0z94KjXXBerop3ouZdAQuxI_YIZP4aGALtTKEv7WqAXuQHK5OkHqKMJGuo3KLVuRKrzgyrAOhuJSIlu6BHGz1pZdfmLJeumDuvEUDCyka8W/s640/035.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWmhzL2cPx7dQOU2OD9Kn8WVZnkAaFRQiJJfMZIOk72F4e7Dj2kcBBLs0jpO6Lfotp9uNGxzbPYDDAXvkEaXVkNVG1f13z0LQPzInCUiqn5_7ArdC43zRVO8QA18Dx45HBu3GMjAKLdvJF/s1600/037.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWmhzL2cPx7dQOU2OD9Kn8WVZnkAaFRQiJJfMZIOk72F4e7Dj2kcBBLs0jpO6Lfotp9uNGxzbPYDDAXvkEaXVkNVG1f13z0LQPzInCUiqn5_7ArdC43zRVO8QA18Dx45HBu3GMjAKLdvJF/s640/037.JPG" width="426" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"> <span style="font-family: Verdana,sans-serif;">My rice cooker shuts off automatically when it's done - Usually after an hour.</span></div><div style="text-align: center;"><span style="font-family: Verdana,sans-serif;">If cooking in the oven you may want to check it after an hour as well.</span></div><div style="text-align: center;"><span style="font-family: Verdana,sans-serif;"> </span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2Z9MpGtYf4aYgyTZMjN51xIwBfkj11QqoWpNzlmyTz_Ihz6tPCbZdDYxikynOxOp8qCB3uZ-QuaMhtHo8jVBLgic-SAZxYpK_Lw7b2EDV4KzLePMj9vOQaDRPIxGxtNayNnyexNuOFL0f/s1600/039.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2Z9MpGtYf4aYgyTZMjN51xIwBfkj11QqoWpNzlmyTz_Ihz6tPCbZdDYxikynOxOp8qCB3uZ-QuaMhtHo8jVBLgic-SAZxYpK_Lw7b2EDV4KzLePMj9vOQaDRPIxGxtNayNnyexNuOFL0f/s640/039.JPG" width="640" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"> <span style="font-family: Verdana,sans-serif;">I usually start to break apart the ribs at this point. When using Baby Back ribs you do not need to do this, but the Country Style ribs have much more meat and you want to be sure you cover them with the sauce. Let stand for about 15 minutes in the sauce - it will thicken slightly. </span></div><div style="text-align: center;"><span style="font-family: Verdana,sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJfdND0RsQGy2Lc6iEBNcwuIGOSmzxj_gYQFnioL4AHS7_b5Ml7Xsc29wLWBD-ex0HBNL2f8zOSeyc0e2qToWrq4Ti0Wg1Z-i9bVu1RstSaPOweLPH7ndbVMlBwyCZ3J99B0-E1k479HUS/s1600/042.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJfdND0RsQGy2Lc6iEBNcwuIGOSmzxj_gYQFnioL4AHS7_b5Ml7Xsc29wLWBD-ex0HBNL2f8zOSeyc0e2qToWrq4Ti0Wg1Z-i9bVu1RstSaPOweLPH7ndbVMlBwyCZ3J99B0-E1k479HUS/s640/042.JPG" width="640" /></a></div><div style="text-align: center;"><span style="font-family: Verdana,sans-serif;">It is time to eat up!</span></div>Katiehttp://www.blogger.com/profile/16597563714130700363noreply@blogger.com16tag:blogger.com,1999:blog-7103490801765137747.post-48318730951554969372012-01-08T18:17:00.000-08:002012-01-08T18:17:00.065-08:00Hearty Beef Stew<span style="font-family: Verdana,sans-serif;">Brrrr.... it's cold outside. Haha! Just kidding. Here in Michigan the weather changes its mind just about every hour. I had a surprise this week, we had a day of almost 60 degrees, in January to say the least. </span><br />
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<span style="font-family: Verdana,sans-serif;">Almost any time of year I am in the mood for beef stew. It's warming from the inside out and oh so good. </span><br />
<span style="font-family: Verdana,sans-serif;"> </span><br />
<span style="font-family: Verdana,sans-serif;">Here is a recipe I just made up for you. As always, feel free to be creative yourself and use whatever you have available, but this is what I did - this time at least :-) I make a large batch, we eat it for dinner and lunch the next day, then I freeze the rest for later. Freezing for later is a HUGE TIME SAVER!</span><br />
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<span style="font-family: Verdana,sans-serif;">*Several of these ingredients came from my own garden or something I had canned previously. It sure does save a lot of time and money when I have most of the items already prepared for this. It is also a great feeling to know where your food came from. </span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1IfAU72uobIkqkb19ZjU17R-nmpAH4i0sVZXPvNUFd7Y_eyTP5NFC1shudB3B3yudoL2bvl-mARdTJiStx4jPsRZa16Ypa8_F8R_ST9uke4dtXbrpobAdlgF2pHjwFOZw8JM1z-esQ19b/s1600/057.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1IfAU72uobIkqkb19ZjU17R-nmpAH4i0sVZXPvNUFd7Y_eyTP5NFC1shudB3B3yudoL2bvl-mARdTJiStx4jPsRZa16Ypa8_F8R_ST9uke4dtXbrpobAdlgF2pHjwFOZw8JM1z-esQ19b/s400/057.JPG" width="266" /></a></div><span style="font-family: Verdana,sans-serif;"> Beef Barley Stew:</span><br />
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<span style="font-family: Verdana,sans-serif;">4 cups *Beef Broth</span><br />
<span style="font-family: Verdana,sans-serif;">3 lbs J.H. Stew Meat</span><br />
<span style="font-family: Verdana,sans-serif;">2 cups *Tomato Sauce</span><br />
<span style="font-family: Verdana,sans-serif;">8 cups Water</span><br />
<span style="font-family: Verdana,sans-serif;">2/3 cup Lentils</span><br />
<span style="font-family: Verdana,sans-serif;">1/2 cup Pearled Barley</span><br />
<span style="font-family: Verdana,sans-serif;">1 small bag baby carrots</span><br />
<span style="font-family: Verdana,sans-serif;">6 med. Red Potatoes</span><br />
<span style="font-family: Verdana,sans-serif;">4 cups *Green Beans</span><br />
<span style="font-family: Verdana,sans-serif;">1 cups *Frozen Corn</span><br />
<span style="font-family: Verdana,sans-serif;">1 tablespoon Lemon Pepper</span><br />
<span style="font-family: Verdana,sans-serif;">3 Bay Leaves </span><br />
<span style="font-family: Verdana,sans-serif;">1 teaspoon Parsley</span><br />
<span style="font-family: Verdana,sans-serif;">2 teaspoon Minced Garlic</span><br />
<span style="font-family: Verdana,sans-serif;">Salt to Taste - I had to add about 1/2 - 1 tablespoon to mine. </span><br />
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<span style="font-size: x-small;"><span style="font-family: Verdana,sans-serif;">* These are items from my garden or things I have canned.</span></span><br />
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<span style="font-family: Verdana,sans-serif;">The step-by-step below: </span><br />
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<div style="font-family: Verdana,sans-serif;"><span style="font-size: x-small;"><br />
</span></div><span style="font-family: Verdana,sans-serif;">Be sure to try John Henry's Beef Stew Meat from Sirloin Tip. </span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimfezBLTlkIn0cFupVrF4ughnPygCoNxr20-Lz4zK3aPs4WhnsUgFDQ66GmJboa4dlVtb_uv5Ng4TBy9UAesvQanSmhzdFv_pUuvvgTch43HKphPZ-XaQYgGi3MSuzysbY8L219txa_m0q/s1600/009.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimfezBLTlkIn0cFupVrF4ughnPygCoNxr20-Lz4zK3aPs4WhnsUgFDQ66GmJboa4dlVtb_uv5Ng4TBy9UAesvQanSmhzdFv_pUuvvgTch43HKphPZ-XaQYgGi3MSuzysbY8L219txa_m0q/s640/009.JPG" width="640" /></a></div><br />
<span style="font-family: Verdana,sans-serif;">I start my meat a little bit different- it takes a little bit longer but it isn't any more work. In my crock pot (6qt) I place the 3 lbs of Beef stew meat - and I slice 2 small to medium onions to place in there as well. </span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh52NJmHLyAIKzBsQ3qZrsz25U3fyAJE7Lz5BxJtJE7l8XgmHAS3qLiLW7hk-QmvIiGEN9k6mpskPnIwoXXJ-_TBa_2he_UMUTJqubw-nUBROXn1WmJE3ueqw_eHWG-XnyWz99xv-t1Bcxr/s1600/011.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh52NJmHLyAIKzBsQ3qZrsz25U3fyAJE7Lz5BxJtJE7l8XgmHAS3qLiLW7hk-QmvIiGEN9k6mpskPnIwoXXJ-_TBa_2he_UMUTJqubw-nUBROXn1WmJE3ueqw_eHWG-XnyWz99xv-t1Bcxr/s640/011.JPG" width="640" /></a></div> <span style="font-family: Verdana,sans-serif;"> </span><br />
<span style="font-family: Verdana,sans-serif;">Sprinkle liberally with salt and lemon pepper (add any other seasonings you would like). Add about 1 1/2 cups of water to crock pot and cook on low for about 4 hours.</span><br />
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<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbTuGkm-w2Hc8nues2v5ovAmx-Zn8KLxXiLI02fpXjCayaPCnLoWjZmNIJDTRo2JecMFqa8u2d6sKY3hPrnmh3vNVnhtppuIbJujesHv2hQFcohxswmP4-iFQ2S41ReKIyZciSTYV__2TL/s1600/012.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbTuGkm-w2Hc8nues2v5ovAmx-Zn8KLxXiLI02fpXjCayaPCnLoWjZmNIJDTRo2JecMFqa8u2d6sKY3hPrnmh3vNVnhtppuIbJujesHv2hQFcohxswmP4-iFQ2S41ReKIyZciSTYV__2TL/s640/012.JPG" width="640" /></a></div><br />
<div style="font-family: Verdana,sans-serif;">Once meat is done cooking it is time to start the actual beef stew... Yay!</div><span style="font-family: Verdana,sans-serif;">Start by dumping the entire contents of the crock pot into your stock pot. You will have a nice beef base. Next add the rest of the ingredients. </span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgp37OKKdFKtc0kWlZ65G1ZZxSvrLGkSuWHJVxApOZ0R9Jw7TgLByRulbghs7B5s64HiyOK31tJTPSxZmd7EMAn60HyCCrMhvzsvO92r1AHiL-5cLCGORjM_zfuDIDuYvf13tVi3sY-7olH/s1600/045.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgp37OKKdFKtc0kWlZ65G1ZZxSvrLGkSuWHJVxApOZ0R9Jw7TgLByRulbghs7B5s64HiyOK31tJTPSxZmd7EMAn60HyCCrMhvzsvO92r1AHiL-5cLCGORjM_zfuDIDuYvf13tVi3sY-7olH/s640/045.JPG" width="640" /></a></div><br />
<span style="font-family: Verdana,sans-serif;">Dice potatoes and slice carrots and throw those in there as well.... feel free to add any other veggies you would like. </span><br />
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<span style="font-family: Verdana,sans-serif;">It's basically going to look like brown water with a bunch of veggies swimming around... now simmer for a few hours and it will come to life. </span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglJsZX-4Q6XUDP4-O3Mz2iiMF9iO_ud7vc-ZCK_64U8KNRLntiMgVhDlsOZl8BFxIC17O0XhwAe1NJC0rzSkXzquel4A6PBrdgG7c2QDi9AJG4lt6r1se3ky8bZ9hX9hcuB2pyiEOvltur/s1600/049.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglJsZX-4Q6XUDP4-O3Mz2iiMF9iO_ud7vc-ZCK_64U8KNRLntiMgVhDlsOZl8BFxIC17O0XhwAe1NJC0rzSkXzquel4A6PBrdgG7c2QDi9AJG4lt6r1se3ky8bZ9hX9hcuB2pyiEOvltur/s640/049.JPG" width="640" /></a></div><br />
<span style="font-family: Verdana,sans-serif;">After a few hours your stew will evolve into this thick deliciousness. The barley becomes plump and all the flavors mix together. Pure heaven for those cold evenings or anytime. </span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBeLNSG9K9jE3cylyFDYCl9k_jo-aYJ9X_2lOnmsE-Dk0HBGWMxGw83e3Gm7Iim18J61w1cInST46Ji8jikhNHT4bq_Xzq_4OpTkvqS3myBPSN2fsrKC4zESxygRSw6dVn8kwNc_72HVC-/s1600/051.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBeLNSG9K9jE3cylyFDYCl9k_jo-aYJ9X_2lOnmsE-Dk0HBGWMxGw83e3Gm7Iim18J61w1cInST46Ji8jikhNHT4bq_Xzq_4OpTkvqS3myBPSN2fsrKC4zESxygRSw6dVn8kwNc_72HVC-/s640/051.JPG" width="640" /></a> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivqQJZfVIf58Rss3Fe1zTh0QDqyLiE2ilfzPHHE6G4NcywDCjIjfYbTsiPvw4lpQNdNqTfmc40L_mqNHrHGz0ckOrpGETjp4n9K3FXtsf7XrG3kHe4nWUeJ1WGBaP9Q_QcautsImA1wHnw/s1600/053.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivqQJZfVIf58Rss3Fe1zTh0QDqyLiE2ilfzPHHE6G4NcywDCjIjfYbTsiPvw4lpQNdNqTfmc40L_mqNHrHGz0ckOrpGETjp4n9K3FXtsf7XrG3kHe4nWUeJ1WGBaP9Q_QcautsImA1wHnw/s640/053.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoepHkrsBod-nWzAFAg3oqBZbnAYON1OjnbjRwKeSbazOm21ByLRC058pBusHkfj990XjHfLzGmkECpt8hrQ2Bo0XRgcT8FhfSaiK4EDs5_ZLTtfICUOa8OceWY_6os0YhLDnJCBPXnbVB/s1600/055.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoepHkrsBod-nWzAFAg3oqBZbnAYON1OjnbjRwKeSbazOm21ByLRC058pBusHkfj990XjHfLzGmkECpt8hrQ2Bo0XRgcT8FhfSaiK4EDs5_ZLTtfICUOa8OceWY_6os0YhLDnJCBPXnbVB/s640/055.JPG" width="640" /></a></div><span style="font-family: Verdana,sans-serif;">Beef Barley Stew.... it's whats for dinner :-)</span>Katiehttp://www.blogger.com/profile/16597563714130700363noreply@blogger.com5tag:blogger.com,1999:blog-7103490801765137747.post-74721181367146442932011-12-31T20:17:00.000-08:002011-12-31T20:17:17.742-08:00Starting off the New Year right!To start a blog, to not start a blog... that is the question.<br />
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I feel like this is the best way to share new cooking, gardening or canning ideas. For those of you who do not know me, I work for my mom & step-dad's farm/business - John Henry's Meats. They sell Organic/All Natural meats and such while offering a home delivery service in Metro Detroit. So of course all of my meats and some of the other items come from the farm. It's fun working for family and having access to great things to cook. We are hoping to start offering bulk organic dried goods as well and even make up meal kits for those on the go. So many of our customers ask me how do I cook certain things so I have decided to share. I may not be an expert but I know we can all learn something new from each other. <br />
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I am on a journey to find healthy meal ideas that a mom of a 3yr old and a 10 mo old can handle while working part time. I am going to try to post a different recipe or method each week. <br />
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Week #1 - Making and Canning Chicken or Turkey Stock/Broth<br />
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Shopping List:<br />
12 + qt Stock Pot<br />
Sea Salt<br />
Parsley<br />
Rosemary<br />
Basil<br />
Lemon Pepper<br />
~ Pressure Cooker. This can be frozen if you do not have a pressure cooker. <br />
*Feel free to add in any other items, like carrots, celery, onions, garlic, etc. I usually do but this is a bare bones recipe to allow you to be creative so just use what you have in your cupboard. <br />
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For this batch I used John Henry's Meats' turkey backs about 3-4 lbs<br />
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*You can use any other turkey or chicken parts if backs are not available. It is recommended that the more bones the better so I would choose wings or drumsticks if possible. I know chicken feet are very good as well but I haven't tried that yet.<br />
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Place turkey backs in pot and fill with water (almost to the top) and 2 Tablespoons of each of the seasonings.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-oZGQpRHi9RE/Tv_FmAkmBII/AAAAAAAAACs/3YHk9nU-qCw/s1600/very+random+dec+2011+145.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://4.bp.blogspot.com/-oZGQpRHi9RE/Tv_FmAkmBII/AAAAAAAAACs/3YHk9nU-qCw/s640/very+random+dec+2011+145.JPG" width="426" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-ffZe7R-KMgw/Tv_FoCbU_-I/AAAAAAAAAC0/VZxnMHPK1_c/s1600/very+random+dec+2011+147.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://4.bp.blogspot.com/-ffZe7R-KMgw/Tv_FoCbU_-I/AAAAAAAAAC0/VZxnMHPK1_c/s640/very+random+dec+2011+147.JPG" width="640" /></a></div><br />
Simmer for 6-8 hours, you may want to add more salt to taste. Broth will decrease by about 1/3. <br />
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Drain broth through a thin towel or cheese cloth.<br />
* I place a colander in my sink lined with the cloth. Put a big bowl underneath, and slowly dump pot into colander.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-atQ2ui-Qp8Q/Tv_Fsnk4gbI/AAAAAAAAADE/-4VY1KlclOE/s1600/very+random+dec+2011+161.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://2.bp.blogspot.com/-atQ2ui-Qp8Q/Tv_Fsnk4gbI/AAAAAAAAADE/-4VY1KlclOE/s640/very+random+dec+2011+161.JPG" width="640" /></a></div> <br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-R9sYxCNfSL4/Tv_FuiTEjdI/AAAAAAAAADM/obA7Q3PIQzU/s1600/very+random+dec+2011+167.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://1.bp.blogspot.com/-R9sYxCNfSL4/Tv_FuiTEjdI/AAAAAAAAADM/obA7Q3PIQzU/s640/very+random+dec+2011+167.JPG" width="640" /></a></div>Cool broth until fat solidifies, then skim it off. ( I usually end up with very little fat). Bring broth back to a boil and prepare to transfer to jars. I prefer to use pints because most of my recipes call for 2 cups. Ladle hot broth into hot jars, leave 1" headspace. Adjust two-piece lids.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-8c1r1KSBJtw/Tv_Fy8CSWpI/AAAAAAAAADc/0lDsN4GX2uE/s1600/very+random+dec+2011+170.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://2.bp.blogspot.com/-8c1r1KSBJtw/Tv_Fy8CSWpI/AAAAAAAAADc/0lDsN4GX2uE/s640/very+random+dec+2011+170.JPG" width="640" /></a></div> Place into pressure cooker<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-V4vMnz9PK_8/Tv_F0rDsBUI/AAAAAAAAADk/aF1KxS_XOc0/s1600/very+random+dec+2011+171.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://3.bp.blogspot.com/-V4vMnz9PK_8/Tv_F0rDsBUI/AAAAAAAAADk/aF1KxS_XOc0/s640/very+random+dec+2011+171.JPG" width="426" /></a></div> Process Pints 20 minutes and Quarts 25 minutes, at 10 pounds of pressure. <br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-Ic_oc1y-2UA/Tv_F2r1XbbI/AAAAAAAAADs/feeOfWzmS9Q/s1600/very+random+dec+2011+173.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://4.bp.blogspot.com/-Ic_oc1y-2UA/Tv_F2r1XbbI/AAAAAAAAADs/feeOfWzmS9Q/s640/very+random+dec+2011+173.JPG" width="640" /></a></div>Katiehttp://www.blogger.com/profile/16597563714130700363noreply@blogger.com4