tunasalad

Olive Garden(™) Berry Crostata

Today I have a secret recipe for a delicious seasonal dessert served at Olive Garden.  A sweet and tart blend of blackberries, raspberries and blueberries are wrapped in fresh pie crust and baked to perfection.  If berries aren’t in available, you can easily substitute slices of apples or pears in this dish as well.  Serve warm with a scoop of vanilla ice cream.

You can always find more secret recipes from Olive Garden on our forum: Go Here

Enjoy!

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New Secret Recipe
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Olive Garden(™) Berry Crostata
Like this recipe? Get our secret recipe cookbooks on sale – Go Here

For the Crust:
2 cups all-purpose flour
¼ cup granulated sugar
¾ teaspoon salt
8 oz unsalted butter, chilled and cut into approximately 16-20 cubes
6 tablespoons ice-cold water

For the Filling:
2 cups mixed berries (blackberries, raspberries and blueberries) – 1 cup for each crostata if you’re making 2 crostatas
1 tablespoon granulated sugar

For the Egg Wash:
2 eggs

For the Crust:

Preheat the oven to 350 degrees F.

Line a cookie sheet with parchment paper and set aside.

In a food processor, combine flour, sugar and salt.

Cut in butter until mixture resembles coarse crumbs.

Add the water and stir until mixture forms a ball.

Turn the dough out onto a lightly floured board and form into 2 disks.  Wrap in plastic and refrigerate for 1-2 hours (or overnight).

Roll dough rounds out to an 11-inch diameter.

Trim out 11” circle and discard leftover dough.  Place dough on cookie sheet.

Fan out 1 cup of berries to 9” diameter.

Brush egg wash on 2” remaining dough.

Fold exposed dough over berries.  It should leave an open center to the crostata of about 6 to 7 inches.

Egg wash the exterior dough.

Add a few small chunks of butter to center of crostata.

Bake at 350 degrees for approximately 20 minutes or until the crust is a flaky golden brown.

For the Filling:

Add the berries and sugar to a large bow and gently toss.

For the Egg Wash:

Whip 1 whole egg and 1 egg white together in a bowl.

Makes 2 Crostatas

Have a comment or question about this recipe? Post it here


Until Next Time… Be Well!

Kind Regards,

Ron

PS- Join us on Facebook and get more recipes and freebies: Go Here

PPS- Forward this email to a friend or tell them to sign up here.

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tunasalad

Chez Joel Bistro’s Touch of Morocco Coq Au Vin

Today I have a 5 star secret recipe(below) from Chez Joel Bistro in Chicago.  This is a quaint, family-owned bistro serving upscale Southern French cuisine & wine by the bottle or glass.  One of the classic dishes served at Chez Joel Bistro is the Coq au Vin which is braised chicken with onion, mushrooms and wine.

Serve this dish with some French roasted potatoes by following this recipe from our forum: Go Here

Enjoy!

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New 5 Star Secret Recipe
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Chez Joel Bistro’s Touch of Morocco Coq Au Vin

2 whole chickens (approximately 3lbs each)
1/4 c virgin olive oil
ƒsalt and pepper
several sprigs of fresh rosemary and thyme
ƒ4 oz pancetta (or use unsliced bacon from your butcher), cut into 1/2-inch pieces
8 pearl onions
6 white button mushrooms
1 glass dry white wine, such as Sauvignon Blanc
4 oz chicken stock
2 oz veal demi-glace
2 whole peeled Roma tomatoes

Preheat oven to 375 degrees. Cut each whole chicken into 4 pieces, then rub with about 1/4 cup olive oil plus salt, pepper, rosemary, and thyme. Bake for approximately 15 minutes in a covered dutch oven or stovetop- safe casserole dish. set aside.

Sauté pancetta with pearl onions over medium heat for about 3-5 minutes, then add button mushrooms. Cook for another 5 minutes. add wine and simmer until it reduces to 1 ounce, then add mixture to the chicken in the casserole.

Add chicken stock, veal demi-glace, and peeled tomatoes to the casserole, then add salt and pepper to taste. Cook for about 10 minutes over medium heat on the stove.

Divide chicken and vegetables into four individual low bowls or plates and serve with french bread and a salad of fresh greens.

Serves 4

Source: Dining Out Chicago

Until Next Time… Be Well!

Kind Regards,

Ron

PS- Join us on Facebook and get more recipes and freebies: Go Here

PPS- Forward this email to a friend or tell them to sign up here.

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tunasalad

Creamy Scalloped Potatoes and Ham

Today I have some new quick and easy recipes that will help make your weekend cooking a breeze.  First, I’d like to share a secret recipe for creamy scalloped potatoes with ham that is easily prepared in a crock-pot.

This recipe is only one of the many crock-pot recipes featured in the “Set It & Forget It” cookbook.  This book contains over 400 delicious recipes that can be easily prepared using your crock-pot.

Members of our Discount Cookbook Club will receive this entire cookbook with their membership.  If you’re interested in joining the club, you can download this title and many others right now: Go Here

Or if you’d like to get this title alone, go here.

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New Secret Recipe
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Crock-Pot Creamy Scalloped Potatoes and Ham

3 lbs. med. size potatoes peeled and sliced
1 onion chopped
1 cup shredded cheddar cheese
1 cup cooked ham
1 can (10 3/4 oz) reduced fat cream of mushroom soup
1/2 cup water

Combine potatoes, onion, cheese and ham in slow cooker/Crock Pot.

In small bowl, stir together soup & water. Pour over potato mixture.

Cover pot. Cook on High for 4 hours or until potatoes are tender.

Stir mixture just before serving.

Makes 6 servings

Enjoy these great tasting and easy-to-prepare recipes from our forum:

Mushroom Beef & Rice Casserole

Herb Fried Chicken

Crescent-Topped Burger Bake

Find these recipes and many more our Recipe Exchange Forum: Go Here

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Until next time… Be Well!

Kind Regards,

Ron

PS- Join us on Facebook and get more recipes and freebies: Go Here

PPS- Forward this email to a friend or tell them to sign up here.

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tunasalad

Pizza Hut(™) Garlic Knots

Today I have a secret recipe for some delicious garlic knots served at Pizza Hut.  These little bites are are bursting with the flavors of garlic and Parmesan cheese.  To save time, you can buy already made pizza dough at the grocery store or from your favorite pizzeria.

You could also make your own pizza dough from scratch by following this recipe on our forum: Go Here

Enjoy!

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New Secret Recipe
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Pizza Hut(™) Garlic Knots
Like this recipe? Get our secret recipe cookbooks on sale – Go Here

24 oz. pizza dough (homemade or store-bought)
1½ Tbsp olive oil
5 Tbsp unsalted butter
2 Tbsp Parmesan cheese, grated
2 tsp garlic, minced
1½ tsp Italian seasoning
1 tsp kosher salt

Spray muffin tin with nonstick spray; set aside.

Divide the pizza dough into 12 equal pieces 2 oz. each.

Cut each piece of dough into 5 pieces.

Using a circular motion, roll each piece of dough between countertop and palm of your hand until dough ball becomes tight.

Place 5 balls of dough into each muffin cup. Brush tops of dough with olive oil.

Cover pan and place in a warm location for 1 hour, or until dough has risen 1” over top of pan.

Tip: For a warm location, I put the pan in my oven with just the oven light on.

Once dough has risen, bake at 350°F for 28-30 minutes, or until tops of garlic bread are lightly browned.

While garlic bread is baking, melt the butter and stir in the Parmesan cheese, minced garlic, Italian seasoning and kosher salt.

Remove garlic bread from oven and brush with the garlic butter mixture.

Serve hot.

Have a comment or question about this recipe? Post it here


Until Next Time… Be Well!

Kind Regards,

Ron

PS- Join us on Facebook and get more recipes and freebies: Go Here

PPS- Forward this email to a friend or tell them to sign up here.

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