Applewood Smoked Tapenade 2013

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Applewood Smoked Tapenade 2013

Post by Admin on Sun Sep 15, 2013 1:41 am

2013 2013 2013 <br /><span style="font-size: x-large;"><b>Meatless Mondays</b></span><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><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-wycAF2M9tJQ/UghbvqlO4bI/AAAAAAAAb6o/dEGq7GG0wBs/s1600/cccccc71+100edited.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://3.bp.blogspot.com/-wycAF2M9tJQ/UghbvqlO4bI/AAAAAAAAb6o/dEGq7GG0wBs/s640/cccccc71+100edited.jpg" width="640" /></a></div><br />It's Meatless Monday, and I am so excited...I think...lol! No people, just kidding, I know I might give the impression that I only eat bacon and butter, not true! I do enjoy those foods, but in moderation, we must have balance in our life...Namaste!<br /><br />My little motivational speech...or as my Baby Girl would say, stop preaching mom...lol...leads me into my next creation. My Applewood Smoked Tapenade, is a perfect Meatless Monday treat!<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-WLgNVGC2MPY/Ughbs76wFYI/AAAAAAAAb58/Dsy5GpWmQjM/s1600/cccccc71+049edited.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://3.bp.blogspot.com/-WLgNVGC2MPY/Ughbs76wFYI/AAAAAAAAb58/Dsy5GpWmQjM/s640/cccccc71+049edited.jpg" width="640" /></a></div><br />I always make tapenade, but today I decided I needed to kick it up a little, and what better way, than with Applewood Smoked Sea Salt to provide a smokey, salty, kick! <br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-UUanxiLHhYw/UghbsxbBwMI/AAAAAAAAb6M/8ufhoGdgRpM/s1600/cccccc71+062edited.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="444" src="http://1.bp.blogspot.com/-UUanxiLHhYw/UghbsxbBwMI/AAAAAAAAb6M/8ufhoGdgRpM/s640/cccccc71+062edited.jpg" width="640" /></a></div><br />This is so simple, place, all the ingredients in a blender and blend...you decide if you like it coarse, chunky, or pureed. <br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-a3OA9ITI76A/UghbtES5TeI/AAAAAAAAb6A/vjxQAkPphJ8/s1600/cccccc71+070edited.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://1.bp.blogspot.com/-a3OA9ITI76A/UghbtES5TeI/AAAAAAAAb6A/vjxQAkPphJ8/s640/cccccc71+070edited.jpg" width="640" /></a></div><br />Make sure you use excellent extra virgin olive oil.&nbsp; All olive oil is not created equally, so splurge a little, and make sure it's extra virgin. <br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-Qi75btSlnBc/UghbwICLXrI/AAAAAAAAb60/2cx1JE5Ngx8/s1600/cccccc71+108edited.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="510" src="http://2.bp.blogspot.com/-Qi75btSlnBc/UghbwICLXrI/AAAAAAAAb60/2cx1JE5Ngx8/s640/cccccc71+108edited.jpg" width="640" /></a></div><br />I know it's Meatless Monday, but I needed to give you a little tip. I often take this tapenade, cover it with about 1 cup of extra, extra virgin olive oil...lol...and use it for my Muffuletta sandwiches.<br /><br />Hey people, I am Creole, I couldn't go without telling you how we use tapenade down south! I am going to make that Muffuletta at a later time, when it's not Meatless Monday...but the recipe is, coming soon!<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-jJcU90PbEFo/UghbwgVEpKI/AAAAAAAAb64/MutWWa_wYHA/s1600/cccccc71+129edited.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://4.bp.blogspot.com/-jJcU90PbEFo/UghbwgVEpKI/AAAAAAAAb64/MutWWa_wYHA/s640/cccccc71+129edited.jpg" width="640" /></a></div><br />Today, I am serving my Applewood Smoked Tapenade with some sliced Italian Bread. I also created a little antipasto tray with olives, marinated mozzarella balls, peperoncini, and extra artichokes.&nbsp; &nbsp; <br /><br /><b>Applewood Smoked Tapenade&nbsp;</b><br /><br />Prep Time: 5 minutes<br />Cook Time: 5 minutes<br />Total Time: 10 minutes<br />Servings: 4-6<br /><br /><b>Ingredients:</b><br /><br />1 cup roasted red peppers, drained<br />1 cup marinated artichokes, drained<br />1/2 cup black olives, pitted <br />1/2 cup Italian parsley, rinsed, dried<br />1/2 cup parmigiano reggiano, grated<br />1/3 cup extra virgin olive oil <br />5 tablespoons capers, drained<br />4 cloves garlic, chopped<br />1 lemon, zested, juiced<br />1 teaspoon black pepper<br />1/2 teaspoon <a href="http://astore.amazon.com/creolconte-20/detail/B004IGVP0Q" target="_blank">Applewood smoked sea salt</a><br />1/2 teaspoon onion powder<br /><br /><b>Directions:</b><br /><br />Place all ingredients in a blender or food processor and blend well. Cover and refrigerate until ready to use.<br /><br /><!-- Ziplist Button code --><script src="http://www.ziplist.com/javascripts/wk.js" type="text/javascript"></script><a class="ziplist-button add-recipe small" href="http://www.ziplist.com/webkitchen/button/add_recipe?as_partner=creolecontessa" target="_blank"><img src="http://asset1.ziplist.com/wk/add_recipe-small.png" /></a><!-- End ZipList button code --><br> 2013 2013 2013 <br><br /><span style="font-size: x-large;"><b>Meatless Mondays</b></span><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><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-wycAF2M9tJQ/UghbvqlO4bI/AAAAAAAAb6o/dEGq7GG0wBs/s1600/cccccc71+100edited.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://3.bp.blogspot.com/-wycAF2M9tJQ/UghbvqlO4bI/AAAAAAAAb6o/dEGq7GG0wBs/s640/cccccc71+100edited.jpg" width="640" /></a></div><br />It's Meatless Monday, and I am so excited...I think...lol! No people, just kidding, I know I might give the impression that I only eat bacon and butter, not true! I do enjoy those foods, but in moderation, we must have balance in our life...Namaste!<br /><br />My little motivational speech...or as my Baby Girl would say, stop preaching mom...lol...leads me into my next creation. My Applewood Smoked Tapenade, is a perfect Meatless Monday treat!<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-WLgNVGC2MPY/Ughbs76wFYI/AAAAAAAAb58/Dsy5GpWmQjM/s1600/cccccc71+049edited.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://3.bp.blogspot.com/-WLgNVGC2MPY/Ughbs76wFYI/AAAAAAAAb58/Dsy5GpWmQjM/s640/cccccc71+049edited.jpg" width="640" /></a></div><br />I always make tapenade, but today I decided I needed to kick it up a little, and what better way, than with Applewood Smoked Sea Salt to provide a smokey, salty, kick! <br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-UUanxiLHhYw/UghbsxbBwMI/AAAAAAAAb6M/8ufhoGdgRpM/s1600/cccccc71+062edited.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="444" src="http://1.bp.blogspot.com/-UUanxiLHhYw/UghbsxbBwMI/AAAAAAAAb6M/8ufhoGdgRpM/s640/cccccc71+062edited.jpg" width="640" /></a></div><br />This is so simple, place, all the ingredients in a blender and blend...you decide if you like it coarse, chunky, or pureed. <br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-a3OA9ITI76A/UghbtES5TeI/AAAAAAAAb6A/vjxQAkPphJ8/s1600/cccccc71+070edited.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://1.bp.blogspot.com/-a3OA9ITI76A/UghbtES5TeI/AAAAAAAAb6A/vjxQAkPphJ8/s640/cccccc71+070edited.jpg" width="640" /></a></div><br />Make sure you use excellent extra virgin olive oil.&nbsp; All olive oil is not created equally, so splurge a little, and make sure it's extra virgin. <br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-Qi75btSlnBc/UghbwICLXrI/AAAAAAAAb60/2cx1JE5Ngx8/s1600/cccccc71+108edited.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="510" src="http://2.bp.blogspot.com/-Qi75btSlnBc/UghbwICLXrI/AAAAAAAAb60/2cx1JE5Ngx8/s640/cccccc71+108edited.jpg" width="640" /></a></div><br />I know it's Meatless Monday, but I needed to give you a little tip. I often take this tapenade, cover it with about 1 cup of extra, extra virgin olive oil...lol...and use it for my Muffuletta sandwiches.<br /><br />Hey people, I am Creole, I couldn't go without telling you how we use tapenade down south! I am going to make that Muffuletta at a later time, when it's not Meatless Monday...but the recipe is, coming soon!<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-jJcU90PbEFo/UghbwgVEpKI/AAAAAAAAb64/MutWWa_wYHA/s1600/cccccc71+129edited.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://4.bp.blogspot.com/-jJcU90PbEFo/UghbwgVEpKI/AAAAAAAAb64/MutWWa_wYHA/s640/cccccc71+129edited.jpg" width="640" /></a></div><br />Today, I am serving my Applewood Smoked Tapenade with some sliced Italian Bread. I also created a little antipasto tray with olives, marinated mozzarella balls, peperoncini, and extra artichokes.&nbsp; &nbsp; <br /><br /><b>Applewood Smoked Tapenade&nbsp;</b><br /><br />Prep Time: 5 minutes<br />Cook Time: 5 minutes<br />Total Time: 10 minutes<br />Servings: 4-6<br /><br /><b>Ingredients:</b><br /><br />1 cup roasted red peppers, drained<br />1 cup marinated artichokes, drained<br />1/2 cup black olives, pitted <br />1/2 cup Italian parsley, rinsed, dried<br />1/2 cup parmigiano reggiano, grated<br />1/3 cup extra virgin olive oil <br />5 tablespoons capers, drained<br />4 cloves garlic, chopped<br />1 lemon, zested, juiced<br />1 teaspoon black pepper<br />1/2 teaspoon <a href="http://astore.amazon.com/creolconte-20/detail/B004IGVP0Q" target="_blank">Applewood smoked sea salt</a><br />1/2 teaspoon onion powder<br /><br /><b>Directions:</b><br /><br />Place all ingredients in a blender or food processor and blend well. Cover and refrigerate until ready to use.<br /><br /><!-- Ziplist Button code --><script src="http://www.ziplist.com/javascripts/wk.js" type="text/javascript"></script><a class="ziplist-button add-recipe small" href="http://www.ziplist.com/webkitchen/button/add_recipe?as_partner=creolecontessa" target="_blank"><img src="http://asset1.ziplist.com/wk/add_recipe-small.png" /></a><!-- End ZipList button code --><br>2013 2013 2013 <br> <a href="http://www.matrixar.com/" title="Matrix ">المصفوفة : أجمل الخلفيات والصور</a>

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