Conversation – 16

@taci,

Good Morning in S. California. 😘I hope your area cools down a bit. I find your mother’s
jewelry interesting. I wonder what you will discover as you really start to go through things.

Taci you mom seem to have great taste in everything. 💕

Happy Trails to you. 😎

@oodiebom,

Good afternoon on the Gulf Coast I do have you have more rain. 🌹💕How is your husband
doing? I hope he feels better soon. Oodie you take it easy too.

Oz is cloudy but warm today and yep the A/C is on. 😘😎 Let me know if you were able
to get the TCM On Demand.

@ddshoppy,

Good Morning in S. California enjoy the day with the family. 😎We are warm in OZ
but cloudy. Hope this post finds you doing well.

@loaf,

Good Morning in the Rock and Roll Capital sending you a Sunday Shout Out. 😘
I went to Mass early this morning and it does a world of good. 💕Hoping this
are getting back to normal for you. 🌹

Chef Curtis Stone

Serves: 4

Prep Time: 10 minutes

Cook Time: 45 minutes

Ingredients
Yams:

2 1/2 lb. long narrow yams (red-skinned sweet potatoes; about 4), peeled, cut into 2-inch chunks

1 tbs. extra-virgin olive oil

1/2 cup pure maple syrup

Method
Preheat oven to 400F.
On baking sheet, toss yams with oil to coat. Sprinkle with salt and pepper. Bake 30 minutes, or until yams are almost tender, turning after 20 minutes.
Drizzle maple syrup over yams and turn to coat. Bake 15 minutes longer, turning and coating in syrup occasionally, or until tender and golden brown.

Chef Curtis Stone

Method
Heat large heavy skillet over medium-high heat. Season pork with salt and pepper. Add oil and pork to skillet, and cook for 4 minutes per side, or until deeply browned. Remove pork from skillet and discard all but 1 tbs. fat.
Add onions and thyme to skillet and cook, stirring often, for 5 minutes, or until onions are tender and charred in some spots. Sprinkle flour over onions and stir to coat evenly. Add broth and cream and bring to a simmer. Simmer for 5 minutes, or until gravy has thickened slightly. Season with salt and pepper. Return pork and its juices to gravy and simmer for 4 minutes, or until pork is cooked through. Discard thyme stems.
Meanwhile, in medium saucepan over medium heat, bring milk and 1 3/4 cups water to a boil. Add grits in steady stream, while whisking. Cook grits, stirring often, for 6 to 8 minutes, or until grits are cooked. Season with salt and pepper.
Spoon grits into 4 dinner bowls. Place pork on grits, spoon gravy over, and serve.

Curtis Stone 4-Quart Cast Aluminum Pan with Glass Lid
731-820

Curtis Stone Dura-Pan Nonstick 3-piece Slide-Out Pan Set
721-330

Curtis Stone Dura-Pan Nonstick Mini Multi-Cooker
739-381

Curtis Stone 17-piece Dura-Pan Nonstick Nesting Cookware Set
741-285

Chef Curtis Stone

Prep time: 10 minutes

Cook time: 30 minutes

Make-Ahead: Dressing can be made up to 2 days ahead, covered and refrigerated.

Ingredients
6 chicken thighs (about 7 oz. each)

1 tbs. olive oil

1/2 cup blue cheese crumbles (about 1 3/4 oz.)

1/4 cup buttermilk

1/4 cup mayonnaise

1/4 cup sour cream

1 tbs. fresh lemon juice

1/4 cup Frank’s hot sauce

2 tbs. melted butter

1 head iceberg lettuce, cut into 4 slabs

2 celery stalks, thinly sliced

2 radishes, thinly sliced

Method
Place Airfry/Steam Plate inside Frying Basket of Curtis Stone Airfryer Steamer. Coat chicken with oil and season with salt and pepper. Place chicken, skin side up, on plate.
Select Chicken Preset and cook chicken at 400°F for 25 to 30 minutes, or until skin is crisp and chicken is cooked through.
Meanwhile, in medium bowl, whisk blue cheese, buttermilk, mayonnaise, sour cream and lemon juice. Season with salt and pepper.
In large bowl, whisk hot sauce and butter. Add hot cooked chicken and toss to coat.
Divide iceberg slabs among 4 plates and sprinkle with salt and pepper. Spoon blue cheese dressing over iceberg. Top with celery, radishes and chicken pieces and serve.

Curtis Stone 24pk 5oz. Aussie Short Rib Blend Burgers – Ships 6/28
767-749

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