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JoAnn's Food Bites
  • Recipes
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      • Cocktails
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    • Desserts
    • From the Sea
    • Grill It!
    • Main Course
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    • Pasta
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    • Sauces
    • Side Dishes
    • Slow Cooker Simplicity
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  • Recipes
    • Appetizers/Snacks
    • Beverages
      • Cocktails
      • Wine
    • Bread
    • Breakfast
    • Desserts
    • From the Sea
    • Grill It!
    • Main Course
      • Beef
      • Chicken
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      • Turkey
    • Pasta
    • Salads
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    • Side Dishes
    • Slow Cooker Simplicity
    • Soups & Stews
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  • Block of cheddar cheese
    Ingredients,  Recipes,  Soups & Stews

    Cheddar Cheese is the Perfect Ingredient

    December 12, 2018

    Cheddar cheese is one of the most popular types of cheeses of all time and it is absolutely my favorite. Did you know, the orange color of cheese dates back to the 16th century England when cheesemakers would pass off a lower quality of cheese by adding saffron, then eventually, ANNATTO. In former times, only affluent Cheddar lovers could afford the expensive full-cream cheeses with its creamy-yellow color. By adding the coloring agent, cheesemakers could take low-fat cheese and sell it as full-fat cheese.  It is the fat that gives the color to the cheese. ANNATTO is derived from the seeds of the Achiote tree, which is native to tropical…

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  • frozen food department in a supermarket
    Beef,  Main Course,  Recipes,  Slow Cooker Simplicity,  Soups & Stews,  Vegetables

    Streamline Your Cooking With Frozen Vegetables

    November 10, 2017

    Have you ever considered buying frozen vegetables? Frozen vegetables are a convenient, time-saving short cut when preparing meals at home. Perfect for soups and stews (where the vegetable is NOT the primary ingredient), these packaged foods sometimes hold flavor better than their fresh counterpart, especially when the vegetable is out of season. I would never recommend using frozen vegetables in a fresh salad; or frozen onions in a French Onion Soup, however, they work well in hearty dishes cooked in a slow-cooker, such as the Bachelor Beef Stew below. Which frozen vegetables are the best to buy? Not all vegetables are worth buying from the frozen food department. Vegetables with…

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  • Autumn Flavored chicken and dumplings
    Chicken,  Main Course,  Recipes,  Soups & Stews

    Autumn Flavor Filled Chicken and Dumplings

    October 23, 2017

    Being an avid home cook, over the years I have tried many chicken and dumplings recipes; including both of my grandmother’s versions. Although this recipe is simple, it does take about 90 minutes but the deep, full flavor will be so worth it on a cool autumn evening. The key is cooking not only thighs but also wings. If you prefer white meat, you can substitute the thighs for breast, however, you will sacrifice some flavor. My husband is NOT a fan of leftovers; however, THIS chicken and dumplings, he REQUESTED to take for lunch leftovers. To make the stew: 2 ½ pounds bone-in, skin-on chicken thighs 1 teaspoon table…

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  • Recipes,  Soups & Stews,  Vegetables

    Simplified Leek Potato Soup Recipe

    February 3, 2017

    I have tested many, many different leek potato soup recipes, this simplified version is the easiest and flavorful. What are leeks? Native to Mediterranean countries, leeks hold a flavorful spotlight in today’s culinary scene. Although resembling a giant scallion or green onion, the leek is related to both the garlic and the onion, though its flavor and fragrance are milder and more subtle. It has a thick, white stalk, cylindrical in shape, and has a slightly bulbous root end. Leeks are available year-round in most regions. Tips When Using Leeks Choose those with crisp, brightly colored leaves and an unblemished white portion. Avoid those with withered or yellow-spotted leaves. The…

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  • Luscious leek potato soup
    Recipes,  Soups & Stews,  Vegetables

    Luscious Leek Potato Soup Under an Hour

    November 15, 2016

    Feeling a bit under the weather, I needed a warm, hearty meal for dinner, but did not want the heaviness associated with most comfort meals. I had a couple of leeks in the fridge, then discovered this rustic recipe from Americas Test Kitchen, fulfilling my craving perfectly. The aroma emitted during the sauteing of the leeks in butter is intoxicating. Red potatoes are a must.  They are waxy and low in starch so as to not become water-logged.  Cooking the potatoes so they were tender but not mushy was the key. Of course, I like a little bit thicker soup, so I doubled the flour amount – just make sure…

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JoAnn's Food Bites holding a tomatoJoAnn is a freelance food writer and one-half the professional cook team Smokin J’s Barbeque.  Her favorite foods are pasta, steak, and potatoes.

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