Inland Eats

Yummy Cupcakes in a Jar

noreply@blogger.com (Julie McMurchie) — Wed, 15 Dec 2010 17:12:00 +0000


Yummy Cupcakes Red Velvet Cupcake in a Jar

If you are looking for inspiration for some truly blissful, artisinal holiday gifts this year you have to check out Yummy Cupcakes. Their Cupcakes in a Jar are amazing. The layers of cupcake, buttercream frosting and marshmallow fluff in a canning jar are guaranteed to elicit oohs and aahs from everyone. Have them shipped to you, or directly to the people on your holiday gift list.

Yummy Cupcakes in a Jar have been featured on Food Network's "Unwrapped," Cooking Channel's "Unique Eats", NBC's "Today Show" and ABC's "World News".

Select from over 30 flavors on the menu, (click here for the shipping menu.) Place your phone order and they will take care of the rest. If you prefer to visit them in person, Yummy Cupcakes has locations in Burbank, Santa Monica and Brentwood.

Website: http://yummycupcakes.com//Treats_Gifts.htm.
Phone Orders: 818.558.1080

Make Cupcakes in a Jar.

Tomato Soup with a Spicy Kick

noreply@blogger.com (Julie McMurchie) — Fri, 22 Oct 2010 17:23:00 +0000

If tomato soup is one of your all time favorites, you are going to love this tomato soup with hot sausage. It is deliciously creamy and the perfect companion to a gourmet grilled cheese sandwich. Food and Wine's Creamy Tomato Soup with Spicy Sausage uses hot turkey sausage and buttermilk for spicy, tangy grown-up version of a childhood favorite. It takes about an hour, start to finish to make this soup.

Food and Wine is definitely one of my favorite magazines and websites. Every issue is full of wonderful recipes and ideas. If it is the only food magazine you subscribe to, you won't miss a thing. They take chef's recipes and make them approachable. I've never been disappointed with results from their recipes. Check it out, you'll be glad you did.

Jimmy's Diner Corona Has New Offerings and New Times

noreply@blogger.com (Julie McMurchie) — Mon, 18 Oct 2010 15:55:00 +0000

Jimmy's Diner has reopened under new ownership and a new name of Jimmy's Diner Corona at the corner of Main St. and Ontario Ave. in Corona. New items have been added to the menu. The place takes on the guise of a diner with its arched windows. There is no counter, but booths and tables, and the new owners have kept the painting of Elvis, Chuck Berry, Sandra Dee and other rock and movie icons of the 50s and 60s. They also still play the oldies music, which is great since the music is one of the best aspects of the restaurant.

The first owners opened Jimmys about a year ago and soon cut their hours to close at 3 p.m. every day, leaving only breakfast and lunch offerings. The new Jimmys is also open for dinner.

When ordering a favorite chicken salad, it didn't have the high end mix of greens the previous Jimmy's offered, but it did have a good mix of greens and delicious grilled chicken. The previous owners also put shredded cheese on their chicken salad, but this salad was still good. The fish dinner seemed to offer the same fish, too, which is quite delicious.

Some of the new offering include lamb gyros, different kinds of burgers, a salmon patty burger, a reuben, and various chicken sandwiches including a Greek one that has vinagrette, feta cheese, onion, olives and tomato on a pita.

Not much is different on the children's menu. The one thing all restaurants should change is offering milk with their children's meals instead of soda, which Jimmy's does.

Dinner plates include a 4 piece fried chicken, ribeye steak, steak and shrimp, chicken strips, pork chop, shrimp, and a diet plate.

Breakfast offerings are not shortchanged. Nine different burritos are offered on top of several omelletes and egg plates, breakfast combos and breakfast sandwiches.

Even without a counter to sit at, Jimmys whips up hand-dipped shakes.

You can call in orders at (951) 734-0800. Info: www.jimmysdinercorona.com.

Philly's Best is Truly the Best of Philly

noreply@blogger.com (Julie McMurchie) — Sun, 17 Oct 2010 19:28:00 +0000

A friend whose husband grew up in Philly told me she called Philly's Best in Irvine to find out if they sered REAL Philly cheesteaks like in Philadelphia. She warned the owner her hubby would know if it wasn't the real thing. IN typical Philly speak he replied, "Bring it on, I ain't afraid of him!"

So, they drove all the way to Irvine to give it a try, and it was no disappointment. There was the real steak and chicken Philly cheesesteaks, cooked with the cheese and onion and piled on an imported from Philly Amaroso roll. There were fries and cheese fries as a compliment, along with various Tastykake's cake an pie desserts from Philadelphia, too. The large photo murals of the city and various wall adornments related to Philadelphia made her husband feel right at home.

Frank's sodas, Pennsylvania Dutch Birch Beer, Wise chips and Tastykake pies and cakes compliment the meals.

In California, most restaurants don't know what a Philly cheesesteak is, although they serve their wrong version of it with bell pepper. You don't put bell pepper on a real Philly cheesesteak. It MUST have an Amaroso roll, thinly sliced beef or chicken cooked with white American cheese or Cheese Whiz (I prefer the plain cheese) and onion. That's it, that's all you need. It's amazing how good the white American cheese is compared to the yellow.

A chicken cheesesteak is also offered, and this is as good as the steak version-chicken, cheese and grilled onions.

However, Philly's Best in Mira Loma, Corona, Temecula and various other sites in the Inland Empire, do offer other choices for those who want to experiment with perfection. A new pepperoni cheesesteak, a plain steak (no cheese), pepper steak, pizza steak, mushroom steak, cheesesteak hoagie and Philly vegetarian are offered, along with various cheese choices.

Philly hoagies are also offered using Italian meats and cheese offerings, tuna, ham and turkey breast. Philly pork rolls and hamburgers are also on the menu. Catering is offered.

Philly's Best is located in the Lowe's shopping center in Mira Loma, and there are stores in Corona and Temecula.

Rodeo Burger-Big Eats!

noreply@blogger.com (Julie McMurchie) — Sun, 17 Oct 2010 19:22:00 +0000

Rodeo Burger in Norco offers huge servings at a good price. The restaurant is located at Sixth St. and Temescal Ave. in the shopping center on that corner, which offers a corral for cowboys and cowgirls to rest their rides a bit while they mosey on into the Rodeo Burger for a bite. You'll generally be taking part of your order home, the portions are so big.

One popular choice is the chicken or steak quesadilla. People have been heard to say,"That's that quesadilla I've heard about!" when they see one for themselves the first time. The quesadilla can feed 2-4 people. Each 1/4 quesadilla is stuffed with chicken or steak, cheese, lettuce, tomatoes and sour cream and guacamole. You can ask for sauted onions and bell pepper also, and the cost will stay at the $6.99. Some prefer the sour cream and guacamole to be served on the side, making the dish less messy. One-fourth of one quesadilla can feed a person well. A side of the crispy fried zucchini can make a meal for 2 to 4 people for about $11.

Breakfasts are huge too with one online comment saying the breakast burrito is "HUGE!"

But there is plenty more on the menu to satisfy. A large beefeater sandwich, pastrami, tuna melts, steak and chicken breast sandwiches, large breakfast plates, several different kinds of burgers on large buns, Mexican dishes, and even dinners such as fish and cips and a fried chicken dinner, will satisfy the heartiest appetite.

Lunch time is inexpensive when a grilled cheese and burger can be had for $2.99 to $3.99, and the french fries are tasty and crisp. The bowls of soup are not served int the small cups diners have become used to, but a large, filling bowl of soup such as clam chowder, chicken and rice that can make a meal. Order any salad and it will come platter-sized.

The atmosphere is sunny, with an outside patio that unfortunately faces west, but booth and table seating is available inside.

The only downside is the drive-up window, which is so high, one can guess it was really made for a rider on a horse!

Mi Tortilla Serves Up Food With Flare

noreply@blogger.com (Julie McMurchie) — Sun, 17 Oct 2010 19:12:00 +0000

If you love fajitas and could eat them every day, then MiTortilla is the place for you.

A favorite at MiTortilla are the Chipotle chicken fajitas. At only $6.99, they are perhaps the least expensive chipotle chicken fajitas in the Inland Empire, making a weekday lunch there every day very affordable.

The meal comes on a sizzling platter with green, yellow and red peppers and onion. There is a spicy chipotle sauce that comes poured over the meat, but if you don't like hot and spicy, choose not to have it. The plate comes with the usual rice and beans, but for a refreshing and less carbohydrate rich choice, choose a small salad on the side. It comes with a green delicious dressing. Tortillas come on the side.

Another favorite is the House Specialty, a platter served with beans, rice, warm tortillas and a choice of chicken a la parilla, carnitas, chile verde, chile colorado (steak a la parrilla $8.99).

A kids favorite is the nachitos with a double layers of beans, jack and cheddar cheeses, sour cream and fresh pico de gallo for $4.99. Meat can be added for $1.99 and carne asada for $2.29.

Tijuana tacos are warm corn tortillas filled with meat, onion, salsa and cilantro with grilled chicken or carnitas for only $1.59 each. Add carne asada for $1.99 each.

Many more dishes are on the menu, such as combo platters, salads, burritos, enchiladas and tacos, but Mi Tortilla also does catering, offering a 3 foot long burrito with shredded chicken or barbacoa for $19.99. Other 3 and 6 foot long burritos to feed 15 to 30 people start at $39.99. Buffet style catering for parties is also available.

MiTortilla's setting is colorful, with warm peach walls, and touches of mustard, greens and aquas throughout the room filled with booths and tables. A few years ago, the set up was different, with customers watching their food being made while at the counter. But now, customers order at the counter, and their food is served at their table.

MiTortilla is located in Corona, Riverside and Redlands.

Green Chile Chicken

noreply@blogger.com (Julie McMurchie) — Sun, 17 Oct 2010 15:49:00 +0000

Rain and cool weather are the perfect companion for a bowl of steaming hot chili. Instead of the traditional southwestern red variety, I'm going with chicken and green chiles. This chicken chili recipe is very similar to my chile verde recipe, only made with chicken and white beans.

You can make this as hot or as mild as you prefer. If you like your chili on the milder side, stick with Anaheim or Poblano peppers. To spice things up, use jalapenos and serranos, or your favorite chile. A general rule of thumb for peppers is smaller is hotter. Always use fresh with this recipe. You won't get the same flavor from canned or jarred salsa. Use boneless, skinless chicken breasts or boneless thigh meat, or a combination. I prefer the thigh meat for this recipe because it doesn't dry out as much and has more flavor.

1 cup chopped green chiles
1 cup chicken broth (homemade preferably)
2 Tablespoons olive oil
1 medium onion, diced
2 cloves garlic, minced
1 lb. boneless, skinless chicken, cut in 1/2 inch cubes
2-15 oz cans white kidney beans, drained and rinsed or 3 cups homemade white beans
1/4 cup chopped fresh cilantro
Salt and pepper to taste
Shredded Jack cheese
Sour cream

Puree the green chiles and chicken broth in a blender until smooth. Heat the oil in a large skillet or sauce pan. Saute the onions and garlic over medium heat until translucent, about 2 to 3 minutes. Add the chicken and cook for 3 to 4 minutes, until cooked through. Add the chile and broth, beans and cilantro. Bring just to a boil, reduce heat, cover and simmer for 15 to 20 minutes. Serve with shredded Monterey Jack cheese, a dollop of sour cream and soft, warm tortillas or tortilla chips.

Serve with a Mexican Caesar Salad.

Chile Verde

noreply@blogger.com (Julie McMurchie) — Sun, 17 Oct 2010 15:46:00 +0000

The last time I made this chile verde, my husband took some to work for lunch and shared a little with some colleagues. The result was an entire Mexican food potluck planned around this recipe.

Recipe notes: If you prefer spicier food, don't bother seeding the chiles. That's where the heat is. They will cook down in the sauce. You can use any type of green chile pepper in this recipe. Remember the smaller the pepper, the hotter it is.

Ingredients

5 pounds boneless pork shoulder-trimmed, cut into two inch cubes
1 cup flour
canola oil for browning
Salt
10 serrano chiles, seeded
5 jalapenos, seeded
2 habañeros, seeded
½ cup cilantro leaves
½ cup water
5 cloves garlic
1 quart chicken broth
Flour tortillas
Shredded Monterey Jack cheese

Preheat oven to 250º. Dredge pork in flour, shake off excess coating. Heat the canola oil in a heavy skillet. Brown the pork on all sides. Season with salt. Drain off the excess grease from the pork. Put the pork in Dutch oven or covered roasting pan.
Process chilés, garlic, cilantro and water in food processor or blender until smooth.
Pour the verde sauce over the browned pork. Add enough chicken broth to cover the pork. Season with salt and stir to combine. Cover and bake at 250º for three hours or until the pork pulls apart easily with a fork. Do not stir while the chile is cooking; this will shred the pork and you want chunks of meat.
Serve the chile verde in bowls with a dollop of sour cream and shredded Monterey Jack cheese or in burritos. To make a childe verde burrito, place a generous amount of meat on a burrito size, warmed, flour tortilla. Roll into a burrito, folding both ends in. Place burrito on a plate, top with grated Jack cheese. Spoon verde sauce over the top.

Baked Pumpkin French Toast

noreply@blogger.com (Julie McMurchie) — Sun, 10 Oct 2010 15:41:00 +0000

Baked Pumpkin French Toast

Autumn may be the best time for fresh pumpkins, but this delicious breakfast treat is just as tasty with canned, pureed pumpkin. So go ahead, enjoy it all year long. If you don’t have all the spices on hand use 1 tablespoon pumpkin pie spice.

1 cup pureed pumpkin
1 ½ cups milk
6 eggs beaten
1/4 cup sugar
1 teaspoon vanilla or almond extract
2 teaspoons cinnamon
1 ½ teaspoons ground ginger
½ teaspoon ground cloves

20 slices bread

1. Grease a 9x13 baking pan.

2. Beat the eggs with the pumpkin, milk, extract, sugar and spices.

3. Layer the bread slices in the baking pan. Pour the pumpkin mixture over the bread. Make sure that the bread is evenly coated. Cover the pan with foil and refrigerate overnight.

4. In the morning, heat the oven to 350 degrees F. Remove the foil from the pan and bake the French toast for 60 to 75 minutes, until set and lightly browned.

5. Cut in squares. Serve with lightly sweetened whipped cream, sprinkled with powdered sugar or maple syrup.

Get Your Free Cookbook and Help Meals on Wheels

noreply@blogger.com (Julie McMurchie) — Fri, 08 Oct 2010 14:58:00 +0000

Through October 15, 2010 you can download the Celebrity Pasta Lover’s Cookbook from Barilla and help Meals on Wheels Association of America. Barilla will donate $1 for every download to MOWAA, an organization that delivers meals to seniors, up to $150,000.

Chef Mario Batali and Julianne Moore have lent their talents to this project as guest editors. The 32 page cookbook features beautiful photography and easy to follow Italian recipes from some of today’s biggest stars including Martina McBride, Meryl Streep, Mariska Hargitay and James Denton. Recipes include a classic pesto, spaghetti bolognese, baked ziti, linguine with clams, mostacciolli with fennel and bread crumbs and rigatoni with spicy lamb sausage ragu.

Barilla’s Share the Table campaign encourages people to make family meals a priority in homes across America. Italian food is a wonderful way to bring the family together at the dinner table. Download the cookbook, use it and help put an end to senior hunger in America.

Making Chasen's Famous Chili Recipe: Chili Cooking Tips

noreply@blogger.com (Julie McMurchie) — Thu, 07 Oct 2010 18:07:00 +0000

Perhaps the most famous chili recipe of all time is Chasen’s Chili recipe. Movie buffs will remember that Elizabeth Taylor had Chasen’s Chili flown from L.A. to the set of Cleopatra in Rome. My mom had this recipe, and made it on occasion. It is a bit of work, but it isn’t too bad and it is delicious. It is included in the book “Chasen’s Where Hollywood Dined: Recipes and Memories” by Betty Goodwin, Angel City Press, 1996. You can pick up a used copy on Amazon for around $11.00.

Chasen’s was located on Beverly Boulevard in Beverly Hills. It was the place to see entertainment elite. This famous Hollywood restaurant was known for two things: hosting the Academy Awards party and its chili. Many of the booths were named for the stars who frequented the establishment, including former President Ronald Reagan. That booth is now on display in the Reagan Presidential Library. It is the booth where Ronald Reagan proposed to Nancy.

Chasen’s opened in 1936 under the name Chasen’s Southern Pit. It remained open throughout the golden era of Hollywood, with many stars remaining faithful even though more contemporary restaurants were competing for the limelight. Old time Hollywood stars, including Gregory Peck, Frank Sinatra, Bob Hope, James Stewart, Don Rickles, Milton Berle, Kirk Douglas and Ronald Reagan were still regulars until their deaths, or when the restaurant closed in 1995. Newer celebrities including John Travolta, Warren Beatty, Jack Nicholson, and Mel Gibson were also regulars.

Some websites have posted this recipe, and even given credit to the author of the book. I’m not going to do that, so don’t get your hopes up. If you really want the real deal, get the book and you’ll be sure you have the true Chasen’s recipe. I will, however, give you some tips to make your chili worthy of Chasen’s fame.

It’s all in the meat. Don’t use ground beef, ground pork, ground turkey or any other type of ground meat. Chasen’s used beef chuck, center cut and completely trimmed of fat. They had a special grinder made specifically for their recipe. At home you’ll want to cut the chuck into ¼ to ½ inch pieces. Pork shoulder is also used in their recipe, cut into the same small chunks. Use 2 parts beef chuck to 1 part pork shoulder.
Make your own beans. That’s right, start with dry pinto beans (1/2 pound dry beans per 3 pounds of meat). Soak them overnight or use a quick soak method. Put them in a large Dutch oven; add enough water to just cover them. Simmer covered for an hour, until the beans are tender but not mushy.
Use canned, diced tomatoes with their juices (a 28 oz. can for 3 pounds of meat) – not tomato sauce or paste.
Saute bell peppers, garlic and onions in a large skillet with a little bit of canola or vegetable oil before adding to the chili. Remove from the skillet and use it to saute the meat in a little melted butter. Drain the fat from the meat before adding it to the chili.
Mix all of the ingredients together in the bean pot and season with salt, pepper, cumin and chili powder to taste. (For three pounds of meat use about 1/3 cup of chili powder.)
Slow cook it. Once you have everything together, bring the chili to a boil, then reduce heat, cover and simmer for 1 hour. Remove the cover and simmer for another 30 minutes. It’s ready when the chili is thick and somewhat liquid, but not runny like soup.

Broccoli Cheese Soup and Grilled Turkey Sandwiches on Sourdough

noreply@blogger.com (Julie McMurchie) — Wed, 06 Oct 2010 18:38:00 +0000

Cool weather, rain, a fire in the fireplace and a bowl of hot soup with a grilled turkey sandwich. Could life get any better?

Broccoli cheese soup is often made with cheddar. I have found that cheddar has a tendency to be greasy and become a bit grainy when melted. This recipe uses only Velveeta Cheese, but any similar store brand will work. You'll enjoy the creamy texture and rich flavor.

Makes 18 servings

Ingredients:

¾ cup unsalted butter

¾ cup all purpose flour

9 cups chicken broth

9 cups whole milk

6 cups fresh broccoli florets*

Boiling water

2 pounds Velveeta Cheese or similar processed cheese, cubed

Salt and Pepper

Bring a large pot of water to a boil.

Melt the butter in a large stockpot, stir in the flour to make a roux. Cook the roux for 2 minutes, stirring constantly.

Whisk in the chicken broth.

Stir in the milk.

Bring to a simmer for 10 minutes. Do not boil this soup.

While the cream broth is simmering, season the boiling water with salt and drop in the broccoli. Blanch the broccoli for 2 to 3 minutes. Remove the broccoli from the water and drain thoroughly. (Use a pasta pot with a strainer pan to cook the broccoli. It will be easier to drain it.)

Stir in the cheese to the soup base and stir until melted. Taste and season with salt and pepper to taste.

Add the blanched broccoli florets to the soup and heat through.

Serve hot.

While the soup is simmering, prepare the grilled turkey sandwiches. Use turkey lunch meat or roasted, sliced turkey breast, sliced tomatoes and Swiss cheese on buttered sourdough. Cook on a grill pan, just like a grilled cheese sandwich. Keep warm until the soup is ready to serve.

Promptly refrigerate or freeze leftover soup.

*Save and freeze the broccoli stalks for vegetable stock.

Dinner on Sale - October 6 through October 12, 2010

noreply@blogger.com (Julie McMurchie) — Wed, 06 Oct 2010 16:01:00 +0000

The following is a list of some of the best supermarket specials for the week to help you save money on food and eat fresh. Not all specials are listed for each store.

There isn’t much in the way of fresh veggies on sale this week, but there is enough to get you through. For fresh produce, your best bet this week is Sprouts. A large selection of fruits and vegetables are on sale for under $1 per pound. If fish is on the menu, you’ll want to try the haddock on sale at Sprouts ($.499 lb); it is a good alternative to cod and has a buttery flavor.

Albertsons 8 a.m. October 6 through 11 p.m. October 12

Bone-in Split Chicken Breasts, max pack $.99 lb
Frozen Shrimp, Arctic Shores, 31-40 ct., 2 lb bag, $9.99 (with coupon in flyer)
Beef Chuck Roasts/Steaks, $3.99 lb
Foster Farms Whole Fryer Chicken, $1.29 lb, cut-up $1.49 lb
Farmer John Assorted Pork Loin Chops, $2.99 lb
Farmer John Pork Shoulder Country Style Ribs $1.49 lb
Asparagus $1.49 lb
Lettuce – Romaine, Red or Green Leaf, $.99
Seedless Watermelon $.39 lb

Big Saver Foods October 6 through October 12

Chicken Leg Quarters, 10 lb. bag, $.59 lb/$5.90
Family Pack Fresh Frying Chicken Breast, Bone-In $.99 lb
Family Pack Boneless Beef Chuck Roast $1.89 lb
Family Pack Pork Shoulder Country Style Strips $1.49 lb
Tilapia Fillet, previously frozen $2.99 lb
Large Tomatoes, 3 lbs. $.99
Oranges 6 lbs. $.99
Gala Apples 2 lbs. $.99
Red or Black Plums 3 lbs $.99
Broccoli 2 lbs. $.99
Cauliflower 3 lbs. $.99

Food 4 Less October 6 through October 12

Pork Shoulder Picnic Roast $.97 lb
Pork Shoulder Pozole Meat, Family Pack $1.28 lb
Beef Back Ribs $1.48 lb
Crystal Farms or Land o Lakes Chunk Cheese 16 oz., 2 for $6
Fresh Strawberries 2 1-lb. baskets - $3
Fuji Apples 2 lbs. $.98
Fresh Green Beans $1.28 lb

Fresh & Easy October 6 through October 12

Farmer’s Gems Large Grade AA Eggs, 18 count, 2 for $4
Assorted Pork Chops $1.59 lb
Gala Apples $.49 lb

Maxi Foods October 6 through October 12

Country Style Pork Ribs $.97 lb
Chicken Drumsticks $.57 lb
Red Tomatoes 3 lbs. $1
Iceberg Lettuce, 3 for $1
White or Brown Onions 4 lbs. $.99
White Corn 4 for $.99
Fresh Celery 2 for $.99
White Yams $.79 lb
Green Seedless Grapes $.69 lb
Fresh Limes 3 lbs. $.99

Ralphs 8 a.m. October 6 through October 12 – most specials require a Ralphs card.

Ralph’s has a Buy One Get One Free Roast sale this week. With the Ralphs card, you can mix or match boneless beef rump, cross rib, eye or round, sirloin tip, top round, and tri tip roasts. The ad does not list prices for the roasts and I haven’t checked them yet.

New York Seak $3.99 lb
Fresh Alaskan Coho Salmon Filet - $6.99 lb
Progresso Soups, selected varieties, 10 for $10, or $1 each
Red Seedless Grapes - $.79 lb
Grilling Shrimp (previously frozen, ez peel, raw) $5.99 lb
Ralphs Brand Chunk or Shredded Cheese, 16 oz., $3.50
Hillshire Farm Smoked Sausage, selected varieties, 14 to 16 oz., $3.00 each
Granny Smith, Golden or Red Delicious Apples $.88 lb

Smart & Final October 6 through October 12

Farmer John Special – Buy 5 qualifying Farmer John or Hormel products and $5 will be deducted from your receipt at check out. Choose from Polish, Louisiana Hot or Red Hot Sausage, Pork Rope Sausage Twin Pack, 2 lb regulary or maple bacon, cooked sausage links, Hormel pepperoni, Spam and more. See flyer for details.

Foster Farms Fresh chicken Breasts, bone-in family pack, $.99 lb
Chiquita Bananas $.49 lb
Hoffy Beef Franks, 42 oz. to 48 oz., $4.99
Farmer John Pork Shoulder Picnic Roast $.99 lb
Boneless Beef Loin Tri-Tip $3.99 lb
First Street 2 lb. Chunk Cheese, selected varieties, $4.99
Bay Harbor Raw Shell-on Shrimp, 31-40 per lb., 2 lb bag $9.98
Montecito Pinto Beans 0 dry, 10 lb bag, $5.99

Sprouts October 6 through October 13

Check out Sprouts Tailgate Sale and save 25% on marinated beef or chicken kabobs, gourmet burger patties, bacon wrapped filet mignon, boneless stuffed pork chops or roast, steak pinwheels and pollo asado.

Pork Andouille or Bratwurst Sausage – made in house, $2.99 lb
Atlantic Haddock Filets, $4.99 lb (flash frozen at sea)
Boneless Pork Loin Roast $1.99 lb
Antolina Pasta, 16 oz, all varieties, 5 for $5
Toffee Almond Granola, bulk buy, $2.49
Cantaloupe $.77 ea
Red, Green or Romaine Lettuce $.49 ea
Acorn, Butternut or Spaghetti Squash $.77 lb
Strawberries, four 1 pound clam shells $5
Grapefruit or Valencia oranges, $.49 lb
Seedless watermelon, $.19 lb
Peaches, plums, nectarines $.77 lb.
Roma Tomatoes $.77 lb
Haas Avocados $.77 ea.
Red, Yellow, Green Bell Peppers, $.49 ea
Cucumbers $.49 lb
Italian Squash $.49 lb
Roasted Almonds $2.99 lb

Stater Bros. – (flyer comes out on Wednesdays here, look for an update Wednesday evening or Thursday morning)

Vons 8 a.m. October 6 through October 12

Vons has a mix and match, buy one get one free meat sale with a Von’s Club card. Choose from 80% lean ground beef; Eating Right Extreme Value Pack boneless, skinless chicken Breasts, thighs or combo pack; Rancher’s Reserve top round London Broil; boneless pork top loin chops. Most specials require Von’s Club membership

Fresh Coho Salmon Fillets $6.99 lb
Top Sirloin Steak, $4.99 lb
Navel Oranges $.77 lb
Johnsonville Italian Sausage, selected varieties, 16 oz to 19.76 oz, $2.99 ea (Saturday, Sunday and Monday only)
Safeway Chicken Thighs, fresh $.99 lb

Disclaimer: Inland Eats is not responsible for the accuracy of prices or items listed on this page. Check store advertisements or in-store prices.

Little Bites Night

noreply@blogger.com (Julie McMurchie) — Sun, 03 Oct 2010 15:58:00 +0000

Little bites are a great way to use up leftovers, eat light and enjoy a family meal with everyone around the table. Serve everything family style and let them serve themselves.

It may be fall, but the heat, humidity and rain have been steaming up the I.E. for days. As much as I love to cook, I want light, easy meals until cooler weather comes our way. Tonight, we're having a little bites night. A little bit of this, a little bit of that, very little cooking and a whole lot of flavor.

Green Salad, Bruschetta Sampler and Rosemary Grilled Shrimp

Anyone can make a salad. To make it extra delicious, give the flavors time to marry with each other in the bowl before serving. Combine chopped or torn romaine, thinly sliced onions, olives, tomatoes, pepperoncinis, grated or crumbled cheese in a large salad bowl. Drizzle with just a little bit of extra virgin olive oil and a few squeezes of lemon juice. Season lightly with sea salt and fresh ground pepper. Cover and refrigerate for 10 to 30 minutes before serving. Toss gently and garnish with croutons for serving. Don't put the croutons in the salad bowl - they'll get soggy. Just sprinkle a few on each serving.

Bruschetta is becoming the new pizza. Its trendy, tasty and time-efficient. Most people are familiar with the traditional tomato, onion and basil topping, but that is only one way to serve it.

White beans with vegetables are delicious. Saute carrots, celery, diced onions and a clove of minced garlic in a little olive oil until the vegetables are tender. Drain a can of white kidney beans or any other white beans, toss with the sauteed vegetables. You can also use our recipe for Tuscan white bean soup and drain off the broth. It is a great way to use up the leftovers, if you have any.

Roasted eggplant is another easy crowd pleaser. Roast a whole eggplant in a covered casserole at 350 degrees for 45 minutes or until the eggplant collapses on itself when poked with a fork. Remove from the oven, split it lengthwise across the top, just as you would a baked potato. Drizzle with a little bit of extra virgin olive oil, season with salt and mash with a fork. Spread it on toasted crostini for a delicious treat.

Rosemary grilled shrimp is quick and easy on a grill pan. Remove all but the top leaves on several stems of fresh rosemary. Peel large shrimp, remove the vein and skewer with the rosemary stems. lightly brush the shrimp with olive oil, season with salt and cook each side on a hot grill pan until pink and opaque. They go fast, so don't overcook the shrimp.

Crusty's Pizza: Taste of Italy in Norco

noreply@blogger.com (Julie McMurchie) — Sat, 02 Oct 2010 14:39:00 +0000

Photo used with permission. Crusty's Pizza

You needn't go to Italy to experience fine Italian food. Though it's been known for its popular pizzas for over 29 years, Crusty's Pizza in Norco offers the Italian food lover a whole menu of delicious dishes.

Every Norconian is familiar with the pizza Crusty's makes, and that is what brings in the crowds to celebrate ball games, watch ball games on the big screen TV, play games along the wall and eat. But almost any Italian dish you could want is also offered.

David Babai, manager and co-owner of Crusty's said that most of their dishes are made right on the premises. Those dishes include chicken fettacini alfredo, all kinds of spaghetti, including spaghetti with eggplant, lasagna, manicotti, eggplant parmesan, mostaccioli and ziti baked.

To offset the meat and cheese, several salads are offered, such as garden, antipasto, turkey and chicken salad, chef salad and a party salad that serves 8 to10 people. Side dishes include buffalo wings, mozzarella sticks, meatballs and sausage, cheese bread and breadsticks, potato wedges, dessert cinnaomon sticks and a sampler.

For the sandwich crowd, there is a variety of choices, including chicken bacon avocado ranch, Philly steak and cheese, salami, pastrami, roast beef, turkey, tuna, subs, BBQ rib, meatball, sausage, eggplant parmesan and more.

Crusty's Pizza offers any kind of pizza you could want, including a Mexican pizza and chicken alfredo pizza with garlic and white sauce.

Crusty's offers a variety of printable coupon specials on its web site at crustyspizza.powersites.net. Domestic and imported beers and red and white wines are available.

Hours: Sun-Thur: 11 a.m. to 9:30 p.m., Fri-Sat: 11 a.m. to 11 p.m.

Crusty's Pizza is located at 2395 Hamner Ave, Ste A, Norco, CA. Information: (951) 279-2191.

Spiced Apple Pork Loin

noreply@blogger.com (Julie McMurchie) — Fri, 01 Oct 2010 17:32:00 +0000

Bring in the fall flavors with this delicious pork loin roast.

6 to 8 servings

Things you’ll need:

2 tablespoons olive oil

4 cloves garlic, minced

1 tablespoon fresh sage, chopped fine

1 tablespoon fresh thyme, chopped fine

3 ½ to 4 pound boneless pork loin roast

1 pound sliced bacon

Salt and pepper

2 ½ cups apple cider

Spiced Apples:

4 tablespoons unsalted butter

8 Granny Smith Apples, peeled, cored and sliced in ½ inch wedges

1 1/2 cups frozen apple concentrate, thawed

½ cup brown sugar

½ teaspoon ground cinnamon

¼ teaspoon ground cinnamon

Juice of ½ lemon

Salt

Whisk together the olive oil, garlic, sage and thyme.

Season the roast with salt and fresh ground pepper.

Lay out the bacon slices on a cutting board, overlapping the edges to create a rectangle.

Place the seasoned pork loin on one side of the bacon rectangle. Rub one side of the roast and the inside of the roast where it is tied together with the oil mixture. Reserve half of the oil mixture.

Wrap the roast in the bacon slices. Place the bacon wrapped roast in a baking pan, cover with plastic wrap and refrigerate for at least 2 hours or overnight.

When ready to roast, preheat the oven to 400 degrees F. Remove the roast from the refrigerator and let stand for 30 minutes.

Pour the apple cider in the bottom of the roasting pan. Rub the top of the roast with the reserved oil mixture.

Roast in a 400 degree oven until the internal temperature reaches 145 degrees, about 1 hour. Add ½ cup of apple cider to the roasting pan every 20 minutes during roasting.

Remove from the oven, tent with foil and let stand 10 minutes before carving.

Spiced Apples

While the roast is cooking prepare the spiced apples.

Melt the butter in a large, heavy skillet over medium heat. Stir in the apples and cook for about 8 minutes, until they begin to develop some color. Stir in the apple juice, lemon juice, brown sugar, cinnamon, cloves and a pinch of salt. Simmer uncovered for about 10 minutes. Remove from heat, cover and keep warm until serving.

Spoon the spiced apples over slices of pork roast.

Dinner on Sale: Spiced Apple Pork Loin Roast

noreply@blogger.com (Julie McMurchie) — Fri, 01 Oct 2010 17:23:00 +0000

Smart and Final: Farmer John Pork Loin Roast - $1.99 pound

The Menu:

Spiced Apple Pork Loin Roast (recipe below)

Scalloped Potatoes (You can use a mix, but homemade is so much better), dressing or Herb and Butter rice

Roasted Asparagus

*Scalloped potatoes are high in fat, but oh, so delicious. They can be a bit on the pricey side with the cost of heavy cream. Save money on cream with large containers from a restaurant supply (Smart and Final) of membership store.

Spiced Apple Pork Loin

Bring in the fall flavors with this delicious pork loin roast.

6 to 8 servings

Things you’ll need:

2 tablespoons olive oil

4 cloves garlic, minced

1 tablespoon fresh sage, chopped fine

1 tablespoon fresh thyme, chopped fine

3 ½ to 4 pound boneless pork loin roast

1 pound sliced bacon

Salt and pepper

2 ½ cups apple cider

Spiced Apples:

4 tablespoons unsalted butter

8 Granny Smith Apples, peeled, cored and sliced in ½ inch wedges

1 1/2 cups frozen apple concentrate, thawed

½ cup brown sugar

½ teaspoon ground cinnamon

¼ teaspoon ground cinnamon

Juice of ½ lemon

Salt

Whisk together the olive oil, garlic, sage and thyme.

Season the roast with salt and fresh ground pepper.

Lay out the bacon slices on a cutting board, overlapping the edges to create a rectangle.

Place the seasoned pork loin on one side of the bacon rectangle. Rub one side of the roast and the inside of the roast where it is tied together with the oil mixture. Reserve half of the oil mixture.

Wrap the roast in the bacon slices. Place the bacon wrapped roast in a baking pan, cover with plastic wrap and refrigerate for at least 2 hours or overnight.

When ready to roast, preheat the oven to 400 degrees F. Remove the roast from the refrigerator and let stand for 30 minutes.

Pour the apple cider in the bottom of the roasting pan. Rub the top of the roast with the reserved oil mixture.

Roast in a 400 degree oven until the internal temperature reaches 145 degrees, about 1 hour. Add ½ cup of apple cider to the roasting pan every 20 minutes during roasting.

Remove from the oven, tent with foil and let stand 10 minutes before carving.

Spiced Apples

While the roast is cooking prepare the spiced apples.

Spoon the spiced apples over slices of pork roast.

Scalloped Potatoes

noreply@blogger.com (Julie McMurchie) — Fri, 01 Oct 2010 17:19:00 +0000

Scalloped potatoes are truly a comfort food dish that goes well with ham, pork loin, meatloaf or just about any other home cooked American food you can think of. If you’ve ever had problems getting your scalloped potatoes to cook through until they’re tender, this recipe has the answer. Makes 8 servings

1 tablespoon unsalted butter

4 cups heavy cream or evaporated milk and increase the butter to 1 cup (there is no low-fat way to substitute for heavy cream)

1 teaspoon salt

1 teaspoon fresh ground pepper

3 ½ to 4 pounds russet potatoes, peeled and thinly sliced

8 ounces grated Swiss or white cheddar cheese

Melt the butter in a large, heavy sauce pan.

Add the cream and 1 teaspoon salt and the pepper. Bring the cream to a simmer over medium-high heat. Add the potatoes and return to a simmer. If necessary, add additional milk or cream to completely cover the potatoes. Cook the potatoes for 10 minutes and remove from heat.

Butter a casserole dish. Put one-third of the potato mixture in the casserole. Sprinkle with one-third of the grated cheese. Continue layering the potatoes and cheese in the casserole, ending with a layer of cheese. Put the casserole on a baking sheet and bake at 350 degrees until bubbly and browned on top. Remove from the oven and let stand for 5 to 10 minutes before serving.

*If you are baking something at a higher temperature, reduce the baking time as necessary.

*For tangier potatoes, use goat cheese, omit the black pepper and use 2 to 3 teaspoons of Herbes de Provence.

*Save money on heavy cream by buying larger containers at a membership store or restaurant supply.

Dinner on Sale: Asparagus

noreply@blogger.com (Julie McMurchie) — Thu, 30 Sep 2010 23:49:00 +0000

No matter how you serve it up, asparagus is fantastic food, and it is on sale for $1.50 per pound at Stater Bros. in the Inland Empire this week. (9-29-10 thru 10-05-10).

Buying, Preparing and Cooking Asparagus
Cream of Asparagus Soup

Grilled Asparagus with Bacon

Photo via SXC

Asparagus with Bacon

noreply@blogger.com (Julie McMurchie) — Thu, 30 Sep 2010 22:29:00 +0000

Asparagus and bacon are perfect partners. This recipe can be done in the oven, on a grill pan, or on the grill. Serve it as an appetizer or on the side with your favorite grilled steak, chops or fish.

Remove the woody end from the bottoms of each spear.
Wrap each asparagus spear with 1/2 slice bacon, starting at the bottom and working toward the stop.
Lightly brush each wrapped spear with extra virgin olive oil, lightly season with salt and fresh ground pepper.

Cooking:
Oven: Arrange on a baking sheet and bake at 450 degrees for 11 to 17 minutes, until the asparagus is tender and the bacon is crisped.

Grill Pan: Arrange the spears on a grill pan and cook over high heat for 10 minutes, turning regularly to keep from burning. Turn the broiler on low and broil for another 4 minutes to crisp the bacon.

On the Grill: Place the wrapped spears over medium flame on the grill. Grill for 5 to 7 minutes, until the asparagus is tender and the bacon is cooked and beginning to crisp. Turn a few times during cooking to keep from burning.

More Asparagus:
Buying, Cooking and Preparing Asparagus
Cream of Asparagus Soup

Cream of Asparagus Soup

noreply@blogger.com (Julie McMurchie) — Thu, 30 Sep 2010 20:27:00 +0000

6 servings

2 tablespoon olive oil
2 tablespoons butter
1/4 cup chopped onion
3 cloves minced garlic
2 lbs, or about 24 fresh asparagus spears *See note for using leftover asparagus.
6 cups chicken or vegetable broth
2 cups heavy cream or evaporated milk
Crumbled, cooked bacon for garnish

Remove the woody ends from the asparagus. Cut off the asparagus tips and reserve. Cut the asparagus stalks into 1/2 inch pieces.
Heat the olive oil and butter in a heavy saucepan or stock pot.
Saute the onions and garlic until opaque.
Add the chopped asparagus stalks and the broth to the pan. Cook over medium high heat until the asparagus is soft.
Remove the heat. Pour the broth mixture into a blender, and puree until smooth.
Return the asparagus puree to the stock pot, add the cream, asparagus tips, salt and pepper to taste. Simmer the soup for 5 to 7 minutes, until the asparagus tips are tender. Do not boil the soup.
Ladle into bowls and top with crumbled bacon.

*If using leftover asparagus, remove the tips, chop the stocks and heat in the broth. Puree, return to the pot and add the cream. Cook the soup for 3 to 5 minutes before adding the tips. Heat just until the asparagus tips are warm, then remove from the heat and serve.

Buying, Preparing and Cooking Asparagus

noreply@blogger.com (Julie McMurchie) — Thu, 30 Sep 2010 15:57:00 +0000

Asparagus can be boiled, steamed, broiled, fried, roasted, grilled, made into soup and served cold. It is usually in season from March to June; however, it is available year round in many areas.

Buying Asparagus
Select stalks that are firm and crisp, with heads that are tightly closed. The cut ends should be moist, not dried out or cracked. It should have a fresh aroma. Avoid asparagus that has a strong scent.

Bringing it Home
Asparagus is very perishable. It will only last in the refrigerator for 2 to 3 days. Do not wash it before storing in the fridge. Wrap the asparagus in a damp cloth and place in an unsealed plastic bag in the refrigerator. You can also cut about an inch off the end and store standing up in a a container with 2 inches of water. Cover the tops of the spears loosely with a plastic bag and place in the refrigerator.

Freeze asparagus by blanching in boiling water, cooling, packing in bags with no head space and freezing promptly. Wash the asparagus and peel away the scales. Bring the water to a boil. Place the spears in the boiling water, return it to a boil and blanch:

Small Spears-2 minutes

Medium Spears-3 minutes

Large Spears-4 minutes

Preparing Asparagus

Trim or snap off the woody, bottom portion of the stalk. Reserve for vegetable stock.
Use a vegetable peeler to peel away the tough skin on larger stalks.

Cooking Asparagus

Steam Asparagus in a steamer basket for about 2 minutes, or until desired tenderness is reached. Immediately remove the asparagus from the steamer and rinse with cold water or drop in an ice water bath to stop the cooking process.
Saute cut asparagus in a tablespoon of butter or olive oil over medium heat, stirring constantly until tender, about five minutes.
Roast asparagus drizzled with olive oil and seasoned with salt in a 450 degree oven for 11 to 20 minutes, checking for doneness beginning at 10 minutes. Arrange the asparagus in a single layer in the baking pan for even cooking.
Grill asparagus evenly and lightly coated with olive oil and seasoned with salt directly on the grill or use a grill basket. Grill for 5 to 6 minutes, turning several times to prevent burning.

References:
Recipe Tips: All About Asparagus
National Center for Home Food Preservation: Freezing Asparagus

Quick and Easy French Onion Soup

noreply@blogger.com (Julie McMurchie) — Wed, 29 Sep 2010 19:37:00 +0000

Makes 4 large servings

This is the quickest, easiest onion soup you will ever love. Total time is less than 30 minutes. Serve with a Romaine salad and garlic bread. Drizzle the leftover sandwich rolls with a little olive oil, toast in the oven and rub with fresh garlic.

4 onions, thinly sliced
1/2 cup butter
4 tablespoons flour
2 quarts beef broth
2 cups white wine or water
Salt and pepper
Grated Parmesan or Swiss cheese for garnish

Melt the butter in a large sauce pan. Add the onions and cook over medium heat until caramelized, about 8 to 10 minutes. Add the flour and stir until all of the onions are coated. Add the broth and wine. Bring just to a boil. Reduce heat, cover and simmer for 10 minutes. Garnish with grated cheese.

Dinner on Sale: 4 Meals, 4 People for about $35

noreply@blogger.com (Julie McMurchie) — Wed, 29 Sep 2010 19:31:00 +0000

Four meals, four people, for about $35. And count on a few leftovers.

This week, starting Wednesday September 29, 2010, Ralph's and Albertson's both have chuck roast on sale for under $4 per pound. Not cheap, but affordable and so easy to stretch into several meals. You can pick up bone-in chuck steaks for $1.37 pound at Maxi Foods this week. Or, if you prefer, use a tri-tip, on sale at Ralph's for $2.47. Figure on 3/4 to 1 pound per person.

shredded beef tacos, rice, pinto beans
shredded beef dip sandwiches, corn, roasted potatoes
French Onion soup, green salad and bread
Bean and roasted pepper nachos, salsa, leftover Mexican rice, salad and fresh fruit (use any leftover shredded beef for a topping as well)

Things you'll need:
3 pound boneless chuck roast($12) or 5 pounds bone-in chuck steak (Maxi Foods $1.37 pound/ $7)
Fresh carrots($1)
Fresh celery ($1)
6 large sweet onions ($2)
Fresh garlic ($.50)
Fresh jalapenos ($.50)
3 pounds Roma tomatoes ($3)
2 bunches Cilantro ($1)
Green onions ($.50)
Limes or lime juice ($1)
Corn tortillas ($2.50)
Chicken broth ($2 - about $.25 if you make it yourself)
White rice, uncooked ($.50)
Dry pinto beans ($1)
8 Sandwich rolls ($3)
Fresh corn ($2)
2 heads Romaine lettuce ($2)
Cotija, cheddar or jack cheese ($2)
Grated Parmesan or Swiss cheese ($2)
Sour cream (for garnish) ($1)
Russet potatoes ($2)

This may seem like a lot of cooking, but it really isn't that much. If you take some time to get it all done in a day, you'll be eating easy most of the week.

Step 1
Soak dry pinto beans overnight. Drain and rinse in the morning. Put the beans in a Dutch oven or crockpot, cover with 2 inches of water. Add a pinch of salt, 1 clove garlic, 1 diced carrot and 1 diced celery rib. Bring to a boil, reduce heat and simmer covered until tender, about 2 to 3 hours on the stove. If you're using a crockpot, set it on low and let it go.

Step 2
Sear all sides of the chuck roast in hot oil. Place 3 whole carrots, 3 celery ribs, 2 halved onions, 1 split head of garlic and 2 bay leaves in the bottom of a deep roasting pan. Place the roast on top of the vegetables, season with salt and pepper. Add water until the roast is about 2/3 submerged. (You will need at least 2 quarts of finished beef broth for the French onion soup, and at least 2 cups for the sandwiches.) Cover and roast in the oven for 2 to 3 hours or until the meat shreds easily with a fork. Remove from the oven. Take the roast out of the roasting pan. Strain the broth and discard the vegetables. Skim off excess fat from the broth. Shred the beef as needed for tacos and sandwiches. Reserve some of the broth for shredded beef dip sandwiches, and freeze or refrigerate the rest for onion soup. Store leftovers sealed in the refrigerator.

Step 3
While the roast is cooking, make the Mexican rice. Saute 2 cups of white rice in canola oil. Add 1 chopped tomato, 2 finely chopped green onions, a pinch of cumin, 2 teaspoons chile powder, salt to taste and 4 cups of chicken broth or water. Bring to a boil, do not stir. When the liquid is boiling, cover the pan, reduce the heat to low and cook for 18 to 20 minutes, until the liquid is absorbed. Toss the rice with a fork after cooking.

Step 4
Make the salsa. Combine 4 or 5 Roma tomatoes, 2 cloves garlic, 3 or more jalapenos, 1 tablespoon lime juice and pinch of salt in a blender. Blend until smooth. Finely chop 4 green onions and a bunch of cilantro. Pour the tomato mixture into a bowl, add the onions and cilantro. Stir to combine. Taste and season with salt as necessary. If it needs more substance add more chopped onion or cilantro, or dice 1 or two tomatoes and add to the salsa.

Step 5
Make the tacos. Wait until taco night, fry taco shells. Reheat the shredded beef, beans and rice. Serve with shredded lettuce, diced tomatoes, salsa and sour cream. (Fry some extra tortilla rounds or chips for nacho night. Drain and store them in a plastic bag.)

Roasted Corn and Potatoes
Combine 8 to 10 chopped, Russet potatoes, 1/4 cup olive oil, 2 tablespoons fresh, chopped Rosemary and 4 thinly sliced cloves of garlic. Season with salt and fresh ground pepper and toss to evenly coat the potatoes with the oil and herbs. Place in a single layer in a baking dish or pan, cover with foil and bake at 450 degrees for 35 minutes, until they begin to get tender. Remove the foil and bake for another 10 to 15 minutes, until golden brown.

Pull the husks back on the corn, remove the silk and put the husks back in place. Place the ears on a baking sheet and roast at 450 for about 30 minutes. Serve hot with butter, salt and pepper.

French Onion Soup Recipe

Makes 4 large servings

This is the quickest, easiest onion soup you will ever love. Total time is less than 30 minutes. Serve with a Romaine salad and garlic bread. Drizzle the leftover sandwich rolls with a little olive oil, toast in the oven and rub with fresh garlic.

4 onions, thinly sliced
1/2 cup butter
4 tablespoons flour
2 quarts beef broth
2 cups white wine or water
Salt and pepper
Grated Parmesan or Swiss cheese for garnish

Melt the butter in a large sauce pan. Add the onions and cook over medium heat until caramelized, about 8 to 10 minutes. Add the flour and stir until all of the onions are coated. Add the broth and wine. Bring just to a boil. Reduce heat, cover and simmer for 10 minutes. Garnish with grated cheese.

Bean and Roasted Pepper Nachos
Reheat the leftover Mexican rice and pinto beans. Roast whole jalapenos in a 400 degree oven until browned. Remove from the oven and slice the peppers. Spread the tortilla chips you made on taco night onto a baking sheet. Top the chips with pinto beans, sliced jalapenos and crumbled cotija, cheddar or jack cheese. Bake in the oven until the cheese is melted. Serve with sour cream and salsa for garnish.

Fried Broccoli and Cauliflower

noreply@blogger.com (Julie McMurchie) — Tue, 28 Sep 2010 21:12:00 +0000

In Italy it is called frito misto, and it is made with a variety of vegetables. This fried vegetable recipe has a light batter that fries up crispy and airy without being heavy or greasy. Roasting the vegetables ahead of time ensures that they are cooked through.

Fried broccoli and cauliflower

Roast a head of cauliflower and broccoli spears in the oven at 400 degrees until almost fork tender. Drizzle with a little bit of olive oil, garlic, salt and pepper before roasting for extra flavor. Chill in the refrigerator overnight. Remove it from the refrigerator, cut it into serving size wedges. Refrigerating the vegetables after roasting will help them maintain their shape and texture while they're frying.

This is a great way to use up leftover broccoli and cauliflower.

Mix 1 cup of all-purpose flour with 1 cup of sparkling water. Stir in a pinch of salt.

Heat 2 inches of light oil to 350 degrees in a heavy skillet or Dutch oven.

Dip the cauliflower wedges and broccoli spears into the batter and fry until lightly golden on both sides, about 2 to 3 minutes per side. (Don't put too many pieces in the oil at one time to prevent them from sticking together and cooling the oil down.) Remove from the oil and drain on a rack. Season with salt and grated parmigiana. Serve hot.

Roasted Cauliflower Recipe
Cauliflower Gratin Recipe
Cauliflower Soup Recipe

Roasted Broccoli