Foodie Collaboration

The Best Banana Bread

2010-10-24T13:31:00.004-05:00

This is the best Banana Bread I have ever had. I have shared the recipe with friends and family for over 20 years and they all swear by it! It is easy and moist and rich. Give it a try!

Mix together the following and then let stand while you prepare the next step:

2 large very ripe bananas well mashed
1 tsp baking soda
5 T. milk

Mix together in another bowl:1/2 C. butter

1 C. white sugar
1 egg

Now add the banana mix to it.

Then add:

1 1/3 C. while flour
1 tsp baking powder
3/4 C. chopped walnuts or pecans

Pour into a prepared loaf pan and bake at 325 degrees for 50 - 60 minutes.

It won't last long!

Mix

Bake

Enjoy!

Apricot Curry Chicken

2010-04-04T08:23:00.004-05:00

This recipe is so easy. I wanted something with just a little spice and I wanted it fast - so I made this up and it is really good.

4 boneless skinless chicken breasts that have been pounded between plastic wrap to tenderize.
3/4 cup apricot preserves
1 tablespoon freshly grated ginger
2 tsp your favorite curry powder
garlic powder
salt and pepper

Grate the fresh ginger and mix it in a bowl with the preserves and the curry powder. Put it aside while you cook the chicken.
I use Pam spray - so spray or oil your skillet. Sprinkle the chicken with the garlic powder, salt and pepper. Add to the hot skillet. Sear and then reduce the heat to med low and cook for about 15 minutes. I covered them after I turned them.
When the chicken is done, remove it to a warm plate and add the apricot mixture to the drippings in the skillet. Heat until it is bubbly and then pour it over the chicken and serve. Goes nice with basmati rice.

Linda's Frosted Banana Bread Bars/Cake

2010-03-28T11:52:00.012-05:00

1/2 cup butter
2 cups sugar
2 eggs
1 cup sour cream
1 1/2 cups mashed bananas (3 medium)
1 T. vanilla
1 pkg instant vanilla pudding mix
2 cups flour
1 tsp. baking soda
pinch of salt

Mix butter and sugar until creamy
Beat in eggs, bananas, sour cream, and vanilla
In another bowl combine flour, baking soda, pudding and salt
Add to creamy butter/sugar mixture and mix well
Pour into a greased 15 x 10 x 1 inch pan.
Bake at 350 degrees F. for 25 minutes.
Let cool completely before frosting

Frosting

1/2 cup butter (softened)
1 8 oz block of cream cheese (softened)
4 cups powdered sugar
2 tsp vanilla

Mix the cream cheese and butter until smooth.
Gradually add the powdered sugar and vanilla. Beat well.
Spread evenly over the banana bread.

This is a marvelous recipe that will work well with carrot cake or red velvet. Perfect proportions!

Nutty Granola

2010-02-21T10:51:00.004-06:00

Eat something healthy today that tastes like you should feel guilty. This healthy granola is a winner with young and old alike. My favorite way to serve it is with low-fat vanilla yogurt. It is easy to make and will go fast! Your family will thank you!

4 C. rolled oats
3 C. chopped nuts - walnuts, pecans, almonds and sunflower seeds
1/3 C. canola oil
1/2 C. honey or real maple syrup or a combination of both
1 tsp. vanilla
1 T cinnamon

Preheat the oven to 300 degrees F
In a large bowl combine the oats, nuts and cinnamon
Mix well to coat the oats with the cinnamon
In a microwave proof bowl or glass measuring cup, combine the honey/syrup, oil and vanilla.
Heat in a microwave for about 20 seconds to soften the honey.
Pour the honey mixture over the oat mixture and mix well.
Spread onto a large ungreased baking sheet
Heat in the oven for 10 minutes, remove from oven and stir and then heat for another 10 minutes.
Let cool completely before storing.

Mexican Pozole

2010-02-14T15:48:00.001-06:00

This is a wonderful, zippy stew that I first ate in Mazatlan at a small family run restaurant that you wouldn’t even notice if someone didn’t point it out. The “soup” is very easy to make and the finishing touches are the toppings that you pass around the table. It is a complete meal all by itself!

1 ½ pounds stewing pork
Small amount of oil for frying
1/3 cup flour
Salt and pepper
2 onions, chopped in large chunks
8 – 12 cloves of garlic – lots, minced
¼ cup Butter or olive oil
100 oz chicken stock (amount is approx. – buy the large containers)
1 8-oz can of chipotle chilies in adobe, chopped fine – seeds included – not the sauce except what sticks to the chili (if you can find the dried they are better. Use 4 - 8 ) If you are feeding sissies, use half the can or 4 dried) DO NOT use any other kind of chili!
60 oz of canned hominy
2 T. dried leaf oregano, rubbed in your hands to release the flavor
2 Limes

Cut the pork into small bite-sized pieces and place in a bag with the flour, salt and pepper and shake to coat
Heat about 2-3 T of canola oil in a heavy skillet and brown the pork. If your pan won’t hold it all easily, do it in small batches. Remove it all to a plate and keep it warm.
Add the butter or olive oil to the pan and cook the onion and garlic until the onion is translucent.
Take a good sized stock pot and put the broth in and heat. Add the pork, onion mixture, oregano and the chipotle

Simmer on the stove for 3-4 hours. Add the drained hominy, heat and serve.

{Add a squeeze of lime juice before the toppings.}

Serve with some or all of these toppings –

Chopped sweet onion or green onion
Chopped radish
Shredded (fine) cabbage
Crushed tortilla chips
Diced avocado
Cilantro leaves

Coconut Bundt Cake

2010-01-31T14:46:00.005-06:00

I am really getting into making a cake on Sunday and then taking it to work on Monday to share. Today I made a coconut cake because Kirby loves coconut and I will leave him a piece before I take the rest to work with me in the morning.

1 pkg coconut cake mix
1 small pkg vanilla pudding
4 eggs
1 C. water
1/3 C. salad oil
1 C. flaked coconut
1/2 cup vanilla frosting
additional coconut for decoration

Preheat the oven to 350 degrees F. Grease and flour a 10-in. bundt pan or use Pam spray on a stick proof pan.
Combine cake mix, pudding, eggs, water and oil in a large mixing bowl. Beat at medium speed 2 minutes. Fold in the coconut. Pour into prepared pan.
Bake 45 to 50 minutes or until a toothpick inserted in the center comes out clean. Cool in pan for 10 minutes. Invert onto a serving plate.
Place frosting in microwave save bowl. Microwave on high power for 10-15 seconds. Stir until smooth. Drizzle over the cake. Sprinkle with the additional coconut.

Kahlua Cake

2010-01-24T17:51:00.004-06:00

My sister gave me this recipe with just the ingredients, the oven temp and the baking time. I thought that was strange until I tried it. It is just so simple, you don't need any instructions!

1 Box Swiss Chocolate Cake Mix
1 Small Box Instant Vanilla Pudding Mix
2 Cups Sour Cream
3/4 Cup Kahlua (or any coffee flavored liquor)
4 Eggs
6 oz Chocolate Chips

Mix all ingredients except the chocolate chips in a mixing bowl and using an electric mixer, mix for about 2 minutes on medium speed after all the ingredients are combined.
Gently stir in the chocolate chips.
Pour into a greased bundt pan and bake at 350 degrees for 1 hour.
Cool for 10 minutes and remove from pan. Place on a plate and dust the top with powdered sugar while still warm.

Ginger-Lime Beef Stir Fry

2010-01-23T19:20:00.004-06:00

This is another recipe from Cooking Light Fresh Food Fast. I just tried this tonight and It Is a Keeper!! If you like spicy, you will love this. And it is quick and easy. I served it with fluffy basmati rice and fresh broccoli.

1 T. Sugar
1 T. Grated peeled fresh ginger
2 T. Fresh lime juice (about 1 lime)
1 1/2 Tsp. Soy Sauce
1/4 Tsp. crushed red pepper
1 T canola oil
12 oz boneless sirloin steak, cut into thin strips (I used a large rib eye steak)
1/2 C. green onions, sliced diagonally

Combine first 5 ingredients in a small bowl; stir well with a whisk.
Heat canola oil in a large nonstick skillet over medium-high heat.
Add steak; cook 4 minutes or until browned, stirring frequently.
Remove from heat: drizzle evenly with the ginger-lime mixture.
Garnish with onions.

Serves 3

Pork Loin with Red Pepper Sauce

2009-11-29T05:45:00.004-06:00

This is a great simple recipe from Cooking Light - Fresh Food Fast cookbook.

4 (4-ounce) boneless center-cut loin pork chops
2 tsp steak seasoning
Olive oil-flavored cooking spray
1 cup bottled roasted red bell peppers, drained
1 chipotle chile, canned in adobo sauce (I used 2 - we like spice)
2 T. Water
1/2 tsp. cumin

Sprinkle pork evenly with steak seasoning. Heat a large nonstick skillet over medium-high heat. Coat pork with cooking spray. Add pork to pan; cook 4 minutes. Turn pork over; cook 3 minutes
While pork cooks, place bell peppers and next 3 ingredients in a blender or food processor and process until smooth. When pork is done, remove pan from heat. Remove pork from pan; cover and keep warm.
Add pepper mixture to the pan; return pan to medium heat. Cook 1 to 2 minutes stirring often. Spoon 2 T. sauce onto each of 4 serving plates. Top each with a pork chop.

Calories 194, Fat 9 g, Protein 23g, Carbs 1.7g

Abby's Kentucky Pecan Pie

2009-11-27T07:12:00.007-06:00

Back about 1970 I found this recipe in the paper from "Dear Abby". Are you old enough to remember Abby? I have probably made this recipe about 80 times since then. It is the best Pecan Pie I have ever had. Enjoy. It is very, very easy!

Kentucky Pecan Pie

1 C. White Corn Syrup
1 C. Dark Brown Sugar
1/3 tsp. Salt
1/3 C. Melted Butter
1 tsp. Vanilla
3 Eggs, Slightly Beaten
1 Heaping Cup Pecans

Combine syrup, sugar, salt, butter, vanilla and mix well. Add slightly beaten eggs. Pour into a 9 inch unbaked pie shell. Sprinkle pecans over all. Bake in 350 degree oven for approx. 45 minutes.

Mango and Avocado Salsa

2009-07-26T09:54:00.004-05:00

2 Ripe mangos, peeled and chopped
1 Large avocado, peeled and chopped
1 Medium red onion, diced
2-4 Roma tomatoes, seeded and diced
Juice of 2 limes
Salt and Pepper
Optional: 1 Jalapeno, stemmed, seeded and minced

Mix all but the lime juice and then squeeze the lime juice over all. Stir gently and chill.

Serve with chicken or fish. Or serve with tortilla chips for an unusual flavor.

Jalapeno Chutney

2009-07-14T17:28:00.005-05:00

If you are like us, you put a pepper plant or two out in the spring and then you get more peppers than you know what to do with. They are so easy to grow. Usually Kirby just slices and pickles them but I wanted something more so he made me this wonderful chutney. We put it on everything - but the best is a grilled chicken breast or a nice pork loin.

4 medium fresh mangos
3/4 cup raisins
1/2 cup light brown sugar
3 cups white sugar (Kirby used Splenda)
1/2 tablespoon fresh garlic, minced
1/2 cup honey
1/2 cup water
1/4 cup vinegar (white works well)
1 tablespoon ground fresh ginger or 1/2 T. dry ginger
1 - 2 cups diced fresh jalapenos
1 tsp. salt
1/2 T pepper

Peel the mangos and remove from the pit. Chop into chunks. Place all ingredients into large pot. Bring mixture to boil and continue boiling uncovered for 25 minutes.

Mixture will thicken slightly as liquid is reduced.

Pour into large bowl of food processor, pulsing briefly to coarsely mince the chutney before serving. Makes approximately 4 cups.

Serve over chicken, pork or turkey. Can be refrigerated for 2-3 weeks.

Mexican Bean and Pasta Salad

2009-07-04T13:38:00.007-05:00

This is a recipe that I developed while living on our boat in Mexico. I began with a great recipe for Bean Salad that had given me 30 years or so ago and I decided to try to "spice it up" just a little. When I make it I seem to just put it all in a bowl and mix it up so I never wrote down any amounts. I will take a stab at the amounts here but please experiment for your own tastes.

For the dressing mix together the following in a large bowl and stir well to dissolve the sugar.
1/2 C. Salad Oil
1/2 C. Vinegar (white or cider work well)
3/4 C. Sugar
1/2 tsp salt, pepper
1-2 tsp Cumin depending on taste

To the dressing add the following -
1 can Black Beans drained and rinsed
1 can Kidney Beans drained and rinsed
1 can Garbanzo Beans drained and rinsed
10 - 16 oz Salad pasta or Elbow Macaroni, cooked, drained and rinsed with cold water
2-3 stalks of celery, chopped
1 Green Bell Pepper, chopped fine
1 cup Cilantro (picked from the stems, washed and dried)
4-5 Roma (Plum) tomatoes chopped

Mix it all together and refrigerate for at least 2 hours to allow the flavors to meld. You can leave out an item here and there or make substitutions but the cumin, tomato and cilantro are must haves.

Rhubarb Crisp

2009-05-31T10:06:00.007-05:00

This is a great old summertime recipe that I have been making for years. It is extremely easy and always a hit. Serve it warm over vanilla ice cream.

6 Cup Diced rhubard
1 1/2 Cup Sugar
2 T Water
1 Cup flour
1/2 tsp Cinnamon
1/8 tsp Salt
1/2 cup butter

Combine rhubarb, 1 cup of the sugar (reserving 1/2 cup), and water. Turn into a shallow 1 1/2 qt. casserole dish. Combine flour, remaining 1/2 cup sugar, cinnamon and salt. Cut in butter with a pastry blender until crumbly. Sprinkle evenly over rhubarb. Bake at 350 degrees until rhubarb is tender, hot and bubbly, about 50 min. Serve warm over ice cream. Makes 6 - 8 servings.

Red Rice with Chicken

2009-05-08T09:52:00.007-05:00

This hearty, well-seasoned dish is budget friendly as well as delicious.

Makes about 6 servings

3 tablespoons olive oil

1 ½ pounds chicken pieces of your choosing

¾ to 1 teaspoon Cajun Seasoning (to taste)

3 large red bell peppers, seeded, cut in strips

1 large onion, cut in strips

8 large garlic cloves, chopped

1 tablespoon dried oregano leaves

1 tablespoon paprika

1 ½ cups long-grain white rice

2 cups (or a little more) chicken broth

2/3 cup cream of tomato soup

1 ½ cups frozen small peas, thawed

1/4 cup parsely, chopped

Heat the oil in a large heavy pot over medium-high heat. Season the chicken with Cajun Seasoning. The 15-minute pre-cook: add the chicken, and cook for 10 minutes, then add bell peppers, onion, garlic and oregano to the pot. Cook, stirring, for 5 minutes. Mix in the paprika and rice and stir to coat. Add the chicken broth and tomato sauce. Bring to a boil, cover, and reduce heat to medium-low.

Simmer until the chicken and rice are tender and the liquids are absorbed, about 20-25 minutes. Add more broth if the mixture becomes dry during the cooking time. Stir in the peas and parsley and add more Creole Seasoning if desired. Cook until the peas are heated through, about 3 minutes. Serve

NOTE: Since red bell pepper are $1.50 each in my local supermarket, I substitute green bell pepper.

If you choose skinless, boneless chicken pieces, cube them and reduce the pre-cook time from a total of 15 minutes to 5 minutes.

Mole Sauce

2009-05-01T10:06:00.004-05:00

Yeild: 2 qts

8 Each Ancho Chilis, Dried
4 Each Pasilla Chilis, Dried
8 Cups Chicken Stock
1/2 Cup Vegetable Oil
3/4 Pound Roma Tomatoes
1/4 Pound Tomatillos, Whole, husked, rinsed, halved
1/2 Each Plantain, peeled, sliced, fried
2 Tablespoons Raisins
1/2 Cup White Onion, sliced
2 Cloves Garlic
1/4 Cup Almonds, whole
1/4 Cup Unsalted Peanuts
1/4 Cup Pecans Halves
2 Tablespoons Pumpkin Seeds, Roasted, raw, green
1 Each Cinnamon Stick
4 Whole Cloves
1/2 Teaspoon Allspice Berries
1/2 Teaspoon Cumin Seeds
1 Each Corn Tortilla, fried
1 Slice French Bread, fried
2 Ounces Mexican Chocolate
2 Teaspoons Brown Sugar
2 Teaspoons Salt

Wipe chiles clean with damp cloth. In large skillet, toast in batches until slightly blistered and aromatic, about 10 seconds. Remove stems, veins and seeds.
Bring stock to boil; add chiles and simmer until soft, about 10 minutes. Remove chiles and continue to simmer stock over low heat.
In the skillet, heat 1/4 cup of oil; fry tomatoes and tomatillos until mixture forms a past. Transfer to a bowl. and reserve.
Give the skillet a quick wash; saute onion and garlic until lightly browned. Add to stock with chiles, plantain and raisins; let cool.
In another skillet, toast almonds until aromatic. Add peanuts, pecans and pumpkin seeds; toast until light brown. Transfer to a bowl; reserve.
In the same skillet, toast cinnamon stick. Add cloves, allspice and cumin and toast 1 minute. Add to nut mixture; let cool.
In batches, blend stock, tortilla and bread in a blender. Add nut mixture and tomato-tomatillo paste; puree until smooth; adding more stock or water if necessary.
In a deep, heavy pot, heat remaining 1/4 cup oil. Add blended mixture from the bowl; bring to a boil. Let liquid reduce 20 minutes, stirring constantly to prevent sticking. Stir in chocolate until melted. The mole should have consistency of gravy. If it is too thick, add more water. Add sugar and salt to taste; simmer 20 minutes, cool. Mole keeps, refrigerated, for one week.

NOTE: Ingredients will soon be available on FoodieAffair.Com. This site is still under construction, but promises to be available very soon.

Enchiladas de Mole Poblano

2009-05-01T09:24:00.005-05:00

Serves: 8

1 Cup Canola Oil
24 Each Corn Tortillas
6 Cups Chicken, cooked and shredded
3 Cups Mole Sauce (recipe in Sauce section)
1 Cup Sour Cream
2 Cups Monterey Jack Cheese, shredded
1 Each Red Onion, sliced

Heat oil in a skillet over medium-high heat. Dip tortillas in oil one at a time briefly frying until soft. Blot with paper towels.
In a separate skillet, warm chicken with mole sauce.
To assemble enchiladas, place 2 tablespoons chicken-mole mixture in center of each tortilla, roll into a log.
To serve, place three enchiladas side by side in center of plate. Pour mole sauce generously over enchiladas; top with sour cream, cheese and red onion.

NOTE: Of course homemade mole is the best, but it is a time consuming project to say the least, and some of the ingredients are hard to find. If you can't find prepared mole sauce in your local supermarket, you can order it on FoodieAffair.Com. This site is still under construction, but it is promised to be up and running soon.

Lovely, Fluffy, Mexican Rice

2009-05-01T09:18:00.003-05:00

Serves 6

1 Cup Long-grain White Rice
1 Tablespoon Vegetable Oil
1 1/2 Cups Chicken Broth
1/2 Each Onion, finely chopped
1/2 Each Green Bell Pepper, finely chopped
1 1/2 Teaspoons Jalapeno Pepper, chopped
3 5/8 Fluid Ounces Tomatoes With Green Chilies
2 Tablespoons Tomato Sauce
1/2 Each Chicken Bouillon Cube, Knorr's
Salt and Pepper, to taste
1/2 Teaspoon Ground Cumin
1/2 Cup Cilantro Leaves, Whole
1 Clove Garlic, minced

Saute rice in oil over medium heat for bout 3 minutes.
Carefully, pour in chicken broth, and bring to a boil.
Stir in onion, green pepper, jalapeno, tomato sauce, and can of tomato & chilies. Season with bouillon cube, salt and pepper, cumin, cilantro, and garlic.
Bring to a boil, cover, and reduce heat to very low. Cook for 20 minutes.
Fluff with fork and garnish with fresh cilantro.

NOTE: Rather than opening a can of tomato sauce only to use 2 tablespoons, you can substitute with a little tomato paste from one of those convenient tubes. The addition of the sauce or paste is mainly for color. Another option is to use Knorr's tomato bouillon with chicken rather than the just chicken flavor called for in the recipe. Yet another option, although I would say the last option you should use, is to use a bit of ketchup.

Almond Biscotti

2009-04-24T08:26:00.007-05:00

Recipe Courtesy of Darlene O'Connor Raiente (Bridgeport / Stamford, CT)

1/2 cup butter or margarine, softened
1 1/4 cups sugar, divided
3 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
Dash salt
1/2 cup chopped almonds (toasted)
2 teaspoons milk

DIRECTIONS

In a mixing bowl, cream butter and 1 cup sugar. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Combine dry ingredients; add to creamed mixture. Stir in almonds. Line a baking sheet with foil and grease foil. Divide dough in half; spread into two 12-in. x 3-in. rectangles on foil. Brush with milk and sprinkle with remaining sugar. Bake at 375 degrees F for 15-20 minutes or until golden brown and firm to the touch. Remove from oven and reduce heat to 300 degrees F. Lift rectangles with foil onto wire rack; cool for 15 minutes. Place on a cutting board; slice diagonally 1/2 in. thick. Place slices with cut side down on ungreased baking sheet. Bake for 10 minutes. Turn cookies over; bake 10 minutes more. Turn oven off, leaving cookies in oven with door open to cool. Store in airtight container.

Optional: Melt some chocolate chips over a double boiler and dip cookie in on one side or the whole bottom of the cookie to make it look fancy.

Chicken Calabcita Stew

2009-04-21T19:46:00.003-05:00

Serves 4

3/4 Pound Chicken Breasts, cut into strips
Salt and Pepper or Fajita Blend Spice
1 Tablespoon Canola Oil
1/2 Teaspoon Garlic Powder
1/4 Cup Onions, chopped
7 Ounces Stewed Tomatoes with Chiles
1/4 Teaspoon Pepper
1/2 Teaspoon Cumin Powder
1/2 Cup Sweet Corn, frozen
1/2 Pound Squash, Zucchini, fresh or frozen
1/8 Cup Green Bell Pepper, chopped, optional
2 Teaspoons Chicken Bouillon Powder or 1/2 Knorr's Cube
1 Cup Water*

Salt and pepper chicken strips. Cook chicken in pot until brown on all sides.
Add all other ingredients and bring to a boil.
Lower heat, simmer covered for 15-20 minutes.

* Add 1 - 1/2 cups water to make this into a delicious soup. Add more spice to taste.
NOTE: For the Texas folks, HEB has a Calabacita Blend of vegetables in the frozen section.

Mexican Cornbread by Paula Dean, Tweeked by Kittencal

2009-04-21T19:42:00.002-05:00

This quite possibly might be the best cornbread you will ever have, it bakes out high, light and fluffy, it really should be called a corn cake lol! The jalapenos can be substituted with one small finely chopped green bell pepper, or one 4-ounce can green chilies, drained. Since I prefer the taste of olive oil I used that instead of the melted butter, this is a recipe of Paula Deen's tweeked slightly I think for the better ;-) Posted on RecipeZaar.com by KITTENCAL

My three most trusted recipe sources: Paul Dean, RecipeZaar and most of all Kittencal.

This recipe has 17 5-star ratings to date

45 min | 10 min prep

SERVES 9 -12 , 1 (8x8-in) pan

* 1 cup yellow cornmeal
* 1/2 cup flour
* 2 tablespoons white sugar
* 2 tablespoons baking powder
* 1/2 teaspoon garlic powder (optional)
* 2/3 cup half-and-half cream (or use milk)
* 2 large eggs
* 1 1/2 teaspoons seasoning salt or 1/2 teaspoon white salt
* 1/3 cup melted butter or vegetable oil
* 1 small onion, finely chopped or green onion
* 1 (14 ounce) can creamed corn
* 1 cup frozen corn, thawed or drained canned corn niblets
* 1 1/2 cups grated cheddar cheese
* 2 jalapeno peppers, seeded and finely chopped (or to taste)

1. Set oven to 350 degrees.
2. Butter a 8 x 8-inch or a 9 x 9-inch square baking dish.
3. In a large bowl mix together cornmeal with flour, sugar baking powder, garlic powder, milk, eggs, seasoned salt and melted butter or oil until well blended.
4. Add in onion and creamed corn and thawed corn; mix to combine.
5. Pour half the batter into prepared baking dish.
6. Sprinkle the layer with grated cheese and jalapeno peppers.
7. Pour the remaining batter on top of the cheese and jalapeno peppers.
8. Bake for about 35-45 minutes or until golden on top and a toothpick inserted in the middle comes out clean (baking time will vary slightly depending on the size of pan used).
9. Allow to cool slightly before slicing.

NOTE: Some of the reviewers said the baking time needs to be longer, so test it with a toothpick before you pull it out of the oven.

RESOURCES: Texas Cornmeal and dried Jalapeno peppers will be available soon at FoodieAffair.com

Ahh Fabulous Pesto!

2009-04-15T17:46:00.009-05:00

Here are three great pesto recipes. I'd love to hear from you folks out there with your own fabulous pesto recipes....

Basil Pesto
Yield: 1 cup

2 Cups Fresh Basil Leaves
1/2 Cup Parmesan Cheese, shredded
1/2 Cup Pine Nuts, toasted
1/2 Cup Olive Oil
3 Large Garlic Cloves
1/8 Teaspoon Salt

Process fresh basil leaves and remaining ingredients in a food processor until smooth, stopping to scrape down sides.
Store pesto in refrigerator up to 5 days.

Dried Tomato-Basil Pesto
Yield: 1 cup

1/4 Cup Dried Tomatoes, in oil
3/4 Cup Basil Pesto (recipe above)

Drain tomatoes well, pressing between paper towels.
Process dried tomatoes in a food process 30 seconds or until coarsely chopped; add Basil Pesto, and process until smooth, stopping to scrape down sides.
Store pesto in refrigerator up to 5 days.

Central Market's Poblano-Cilantro Pesto
Yield: 1 3/4 cup

Central Market is headquartered in Austin, Texas. You can also find locations in Dallas, Fort Worth, Houston, Plano, and San Antonio. This unique pesto is fabulous served in or as a topping for fajitas or quesadillas.

4 Each Poblano Peppers
3/4 Cup Parmesan Cheese, grated
1/2 Cup Fresh Cilantro Leaves
1/4 Cup Walnuts, toasted and chopped
3/4 Cup Olive Oil
3 Large Garlic Cloves
3 Tablespoons Fresh Lime Juice
1 Teaspoon Salt

Place peppers on an aluminum foil lined baking sheet and broil 5 inches from heat about 5 minutes on each side or until blistered.
Place peppers in a zip-top plastic bag; seal and let stand 10 minutes to loosen skins. Peel peppers; removed and discard seeds.
Process peppers and remaining ingredients in a food processor until smooth, stopping to scrape down sides.
Store pesto in refrigerator up to 1 week.

Shrimp and Grits

2009-04-06T19:04:00.012-05:00

Recipe courtesy of Julep Restaurant & Bar
Jackson, Mississippi

Serves 4

GRITS
3 Cups Water
1 Cup Heavy Cream
1 Cup Quick-cooking Grits
1/2 Cup Smoked Gouda Cheese, shredded
1/2 Cup Parmesan Cheese, grated
2 Tablespoons Butter
2 Teaspoons Garlic, minced
1/2 Teaspoon Salt
1/2 Teaspoon Ground White Pepper

SHRIMP
3 Tablespoons Salad Oil
20 Large Shrimp, peeled and deveined
2 Cups Corn, frozen
2 Cups Red Onion, diced
2 Cups Red Bell Pepper, diced
2 Cups Heavy Cream
4 Teaspoons Fresh Chives, chopped
1/2 Teaspoon Fresh Mint, chopped
1/2 Teaspoon Fresh Basil, chopped
2 Teaspoons Kosher Salt
1 Teaspoon Freshly Ground Black Pepper

GRITS
In a large saucepan, combine water and cream. Bring to a boil over high heat.
Add grits, stirring constantly. Reduce heat to medium low. Cook grits until creamy, approximately 10 minutes, stirring constantly to prevent sticking.
Add cheeses, butter, garlic, salt, and pepper, folding to combine.

SHRIMP
In a large skillet, heat oil over medium heat. Add shrimp, tossing to coat. Add corn, onion, and bell pepper. Cook until tender, approximately 5 minutes, stirring often.
Add cream, cooking until thick. Add chives, mint, basil, salt, and pepper, stirring to combine.
Serve over warm grits.

The History of Antoines Restaurant Located at 717 St. Louis Street in the Vieux Carre, New Orleans, Louisiana

2009-03-27T20:36:00.003-05:00

See story with recipes at my other blog Southern Flavor Zone
Other recipes from Antoine's Restaurant will be posted there in the future.

Parmesan, Walnut and Arugula Baskets

2009-03-25T15:18:00.016-05:00

Prep/Total Time: 30 Minutes

Yield: 6 servings

Recipe Source: Anna Maria Wharton of Staten Island, NY by way of Taste of Home April/May 2009

BASKETS:

1 cup plus 2 Tablespoons shredded Parmesan cheese

2 Tablespoons finely chopped walnuts

SALAD:

4 cups fresh arugula or spring mix salad greens

½ cup green grapes, halved

2 Tablespoons chopped walnuts

2 Tablespoons olive oil

1 Tablespoon raspberry vinegar

¼ teaspoon salt

1/8 teaspoons pepper

BASKETS

Heat a small nonstick skillet over medium-high heat. Sprinkle 3 Tablespoons cheese and 1 teaspoon walnuts over the bottom of the skillet. Cook for 1-2 minutes or until edges are golden brown and cheese is bubbly. Remove from the heat and let stand for 30 seconds.

Using a spatula, carefully remove cheese mixture and immediately drape over an inverted glass with a 2”-diameter bottom; cool completely. Repeat with remaining cheese and walnuts, forming 6 baskets.

SALAD

In a large bowl, combine the arugula, grapes and walnuts. Whisk the oil, vinegar, salt and pepper; pour over arugula mixture and toss to coat Place ½ cup salad in each basket Serve immediately.

MAKE AHEAD – Store baskets between layers of waxed paper in an airtight container at room temperature for up to a week.

TIP – Try baking smaller rounds of the cheese mixture on parchment paper in the oven at 350 degrees for 8-10 minutes. Shape over smaller glasses to fill for appetizers. Or, leave flat and use as a garnish for soup or potatoes.

VARIATIONS – Add 1-2 teaspoons of your favorite spice or fresh herbs. Caesar salad garnished with a small piece of roasted red bell pepper in these bowls is fabulous.

Check Lucy's other blog: Southern Flavor Zone

Whipped Cream

2009-03-24T23:50:00.006-05:00

For an unsweetened version of this whipped cream, just omit the sugar.
Makes 12 to 16 servings

1 teaspoon unflavored gelatin (from a ¼-ounce envelope)
2 tablespoons cold water
2 cups whipping cream
½ cup confectioners' sugar, or to taste

Off heat, in the top of a double boiler or a bowl that can fit on top of a saucepan, sprinkle gelatin over water and let sit for 5 minutes. Place over a pot of simmering water and stir until gelatin dissolves. Remove from heat and set aside to cool briefly.

In a large bowl, using an electric mixer, beat cream until foamy. Add sugar a tablespoon at a time until cream is of desired sweetness and soft peaks just begin to form. Add the gelatin mixture and continue beating until cream is of desired consistency.
Check my other blog: Southern Flavor Zone

Steak Diane

2009-03-24T23:46:00.005-05:00

This recipe for two is perfect for an intimate dinner.
Makes 2 servings

2 strip steaks, each about 6 ounces pounded to ¼-inch thick
Salt and freshly ground black pepper
4 tablespoons butter
1 teaspoon vegetable oil
3 shallots, minced
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
2 tablespoons demi-glace
¼ cup Cognac or brandy
3 tablespoons heavy cream
1 tablespoon minced parsley

Season the steaks with salt and pepper. Heat 2 tablespoons of the butter and ½ teaspoon of the vegetable oil in a large skillet over high heat. Sear one steak for 30 to 45 seconds per side (for medium rare), and transfer to a platter. Tent with foil and keep warm. Add the remaining butter and oil, and repeat the process with the remaining steak.
Add the shallots and cook, stirring, for 2 minutes. Stir in the mustard, Worcestershire sauce and demi-glace. Tilt the pan toward you and add the Cognac or brandy, then tilt the pan away from you and ignite with a match (be careful!). When the flame has burned out, add the cream and parsley and whisk to blend. Spoon the sauce over the steaks and serve immediately.

Check out Lucy's other blog: Southern Flavor Zone

Mushroom Quesadillas

2009-03-24T23:40:00.004-05:00

Recipe Source: FoodTV Tyler Florence
Prep Time:20 min
Cook Time:25 min
Level:Easy

Serves: 4 servings

3 tablespoons butter, plus more as needed
10 ounces white mushrooms, sliced
1/2 to 1 teaspoon chili powder
1/2 teaspoon kosher salt
1/4 cup coarsely chopped fresh cilantro leaves
4 (10-inch) flour tortillas
8 ounces grated Monterey jack cheese, about 2 1/2 cups
2 ounces crumbled feta cheese, about 1/2 cup
Optional garnishes: Sour cream, cilantro sprigs, salsa

Preheat the oven to 350 degrees F. Line a baking sheet with aluminum foil.

Melt 2 tablespoons of the butter in a medium skillet over medium-high heat. Add the mushrooms, shake the pan to distribute them evenly in the pan, and then cook without moving until the mushrooms begin to brown, about 5 minutes. Do not salt. Add the remaining tablespoon butter along the sides of the pan if the pan seems very dry. Toss the mushrooms, and continue to cook until nicely browned, about 2 to 3 minutes more. Season mushrooms with the chili powder and salt and cook 1 minute more. Stir in the cilantro and set aside.

Toast the tortillas directly on a medium gas burner, turning occasionally until slightly blistered on each side. (If you have an electric burner, do this in a dry cast iron skillet.) Place the tortillas on the prepared baking sheet. Spread the jack cheese on one half of each tortilla, top with some of the mushrooms, and then sprinkle with the feta. Fold the other half of the tortilla over the filling, to make a half moon shape. Lay another sheet of foil over the quesadillas. Bake until the cheese melts, about 12 minutes. Serve whole or sliced into wedges, with optional garnishes.

Check my other blog: Southern Flavor Zone

Peanut Butter Brownie Cups

2009-03-24T23:16:00.007-05:00

Photo Source: Bon Appetit March 2009

BROWNIE MIX
2 Cups Sugar
1 Cups Vegetable Oil
4 Lg Eggs
6 Tablespoons Cocoa Powder
1 Tablespoons Vanilla
1 3/4 Cups All-purpose Flour
2 1/4 Teaspoons Baking Powder
1 1/2 Teaspoons Salt

FILLING MIX
8 Ounces Cream Cheese, softened
1/3 Cup Sugar
1 Egg
1/4 Cup Peanut Butter
1/2 Teaspoon Vanilla
1 1/2 Cups Whipped Cream
20 Maraschino Cherries

Preheat oven to 350 degrees F.

BROWNIE MIXTURE
Blend sugar, oil eggs, cocoa, and vanilla.
Whisk together flour, baking powder, and salt.
Add flour mixture to wet mixture and combine well..
Spoon batter into 20 paer-lined muffin cups.

FILLING
Beat cream cheese, sugar, egg, peanut butter and vanilla with mixer until blended.
Spoon 1 rounded Tablespoon into center of batter in each cup, pressing lightly into batter.
Bake 30 minutes or until centers are set.
Cool on rack .
When ready to serve, top with whipped cream and a Maraschino cherry.

Check my other blog: Southern Flavor Zone

Getcha Goin' Grits

2009-03-24T22:57:00.006-05:00

Recipe Source: FoodTV Aaron McCargo, Jr.

Prep Time:10 min
Inactive Prep Time:hr min
Cook Time:15 min
Level: Easy
Serves:4 to 6 servings

1/2 cup bacon, diced
1/4 cup onions, diced
Freshly ground black pepper
2 1/2 cups water
1 1/2 cups milk
Salt
1 1/2 cups quick grits
6 ounces American cheese
1/4 cup scallions

In a large skillet over high heat, add bacon, onion and a pinch of pepper. Cook until bacon is crispy, about 5 minutes.

In a medium pot, add water, milk and a pinch of salt. Place lid on top and allow to come to a full boil. Add grits. Stir. When grits have almost absorbed all the water add cheese. Mix to allow cheese to melt and become creamy. Add bacon and onions and top with half of the scallions. Mix thoroughly.

Serve in a bowl and garnish with remaining scallions.

Check my other blog: Southern Flavor Zone

Crawfish Bisque

2009-03-24T22:51:00.006-05:00

Serves 8

CRAWFISH
12 pounds boiled crawfish OR 2 pounds tail meat and 35 cleaned heads
If purchasing tail meat, buy at least 3 pounds boiled crawfish; peel, reserve shells and heads

STUFFING
· ¼ cup flour for roux
· 4 tablespoons oil
· ½ large onion, finely chopped
· ½ large bell pepper, finely chopped
· 1 stalk celery, finely chopped
· 1 small can tomato paste
· 1 teaspoon thyme
· ¼ teaspoon black pepper
· ½ teaspoon cayenne pepper
· 1 teaspoon salt
· ½ cup plain bread crumbs
· 1 cup chopped crawfish tails
· 1 tablespoon chopped fresh parsley
· 1 stick butter
· ½ cup flour for rolling heads
Make a dark roux with the flour and oil. Add onions, then bell pepper and celery and cook until tender. Add tomato paste and chopped tails. Add seasonings and simmer on low flame 10 to 15 minutes. Add bread crumbs, crawfish, parsley and butter. Fill each head with stuffing. Roll in flour and bake for 15 minutes in a 300-degree oven. Set aside.
BISQUE
· ½ cup flour
· ½ cup oil
· ½ large onion, finely chopped
· ½ bell pepper, finely chopped
· 2 stalks celery, finely chopped
· 1 ½ quarts crawfish stock
· 2 teaspoons salt
· 2 bay leaves
· 2 tablespoons thyme
· ½ cup tomato sauce
· 2 cloves garlic, finely chopped
· 2 cups crawfish tails
· 1 ½ tablespoon parsley, chopped

Make a dark roux with the oil and flour. Add onion, the bell pepper and celery and cook until tender. Add stock, seasonings, tomato sauce and garlic and simmer for 40 minutes. Add crawfish tails and stuffed heads and simmer another 20 minutes. Add parsley.

NOTE: To make stock, boil shells from at least 3 pounds crawfish, plus trimmings from onions and other vegetables. Cover with water 2 inches over the shells and boil for 15 to 20 minutes.

Check my other blog: Southern Flavor Zone

Baked Brie with Mushrooms and Thyme

2009-03-24T22:30:00.007-05:00

Serves 6-8

4 ounces dried wild mushrooms
2/3 cup dry red wine
2 tablespoons (1/4 stick) butter
2 tablespoons minced shallot (about 1 large)
2 teaspoons chopped fresh thyme
1 13- to 14-ounce Brie (about 5 inches in diameter; preferably in wooden box)
1 baguette, cut into 1/4-inch-thick slices

Rinse dried mushrooms to remove any grit. Place mushrooms and wine in small saucepan. Bring to simmer over low heat; remove from heat. Let soak until soft, about 20 minutes. Using slotted spoon, transfer mushrooms to work surface and coarsely chop. Line strainer with damp paper towel; strain wine into small bowl and reserve.

Melt butter in heavy large skillet over medium-high heat. Add shallot and stir until soft, about 1 minute. Add chopped mushrooms and strained wine. Boil until almost dry, about 1 minute. Stir in thyme. Season to taste with salt and pepper. Cool.

Remove Brie from box, discarding lid and paper. Using sharp knife, cut top rind from Brie; discard. Return Brie to box. (Alternatively, stack two 12-inch rounds of foil and fold up around bottom and sides of Brie, crimping foil at edges, leaving top exposed.) Mound mushroom mixture atop Brie.

DO AHEAD: Can be made 8 hours ahead. Cover and chill. Bring to room temperature before continuing.

Preheat oven to 350°F. Place Brie with mushrooms on rimmed baking sheet. Bake until cheese begins to melt and mushrooms are warmed through, about 15 minutes. Transfer Brie in box to plate. Serve hot with baguette slices.

Kitchen Tip: To cut the top off the round of Brie more easily, first place the cheese in the freezer for a few minutes to firm it up slightly.

Check my other blog: Southern Flavor Zone

Jalapeno Popper Cups

2009-03-24T22:02:00.011-05:00

Prep Time: 15 Minutes

Total Time: 40 Minutes

Yield: 20 Appetizers

1 can (12 oz) Pillsbury® Golden Layers® refrigerated buttermilk biscuits (10 biscuits)
1 can (4.5 oz) Old El Paso® chopped green chiles, drained
½ cup shredded Sharp Cheddar cheese (2 oz)
1/3 cup mayonnaise or salad dressing
2 tablespoons cooked real bacon pieces (from 3- to 4.3-oz jar or package)
1 teaspoon dried minced onion
20 Old El Paso® pickled jalapeño slices (from 12-oz jar), drained

Heat oven to 375°F. Separate each biscuit into 2 rounds. Press 1 round in bottom and up side of each of 20 ungreased mini muffin cups.
In small bowl, mix remaining ingredients except jalapeño slices. Spoon heaping 1 teaspoon mixture into each cup; top each with 1 jalapeño slice.
Bake 13 to 19 minutes or until edges are golden brown. Remove from pan to serving platter; let stand 5 minutes. Serve warm.

High Altitude (3500-6500 ft): Bake 16 to 22 minutes.

Comments: Use cream cheese and sour cream seasoned with taco seasoning and Tabasco instead of mayo or salad dressing.

Tracy Schuhmacher entered this recipe in the 2008 Pillsbury Cookoff. Original Recipe Source: Pillsbury.com

Check my other blog: Southern Flavor Zone

Moroccan Chicken Pie

2009-03-19T13:01:00.014-05:00

4-6 servings

FILLING

2 tablespoons olive oil
1 large onion, chopped
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon turmeric
1/8 teaspoon crumbled saffron threads
1 tablespoon all purpose flour
2 cups low-salt chicken broth
1 1/2 pounds skinless boneless chicken thighs
1/4 cups golden raisins, chopped
2 tablespoons fresh cilantro, chopped
2 tablespoons fresh Italian parsley, chopped

PHYLLO

1/2 cup slivered almonds
3 tablespoons powdered sugar
1/2 teaspoon coarse kosher salt
1/4 teaspoon ground cinnamon
10 sheets (about 17x12 inches) fresh phyllo pastry or frozen, thawed
1/2 cup unsalted butter, melted, for brushing

FILLING
Heat oil in heavy large skillet over medium heat. Add onion and saute until tender, about 10 minutes. Mix in cinnamon, ginger, turmeric, and saffron; stir 1 minute. Sprinkle flour over; stir 1 minute. Add broth; bring to simmer.
Sprinkle chicken with salt; add to broth mixture. Gently simmer chicken uncovered until cooked through. reducing heat if necessary to prevent boiling, about 20 minutes. Stir in raisins. Set skillet aside until chicken is cool enough to handle.
Shred chicken coarsely and return to skillet.
If sauce is thin, simmer over medium heat until sauce coats chicken thickly. Stir in cilantro and parsley.
Season with salt and pepper.
Cool filling completely.

DO AHEAD Can Be made 2 days ahead. Cover and chill.

PHYLLO

Preheat oven to 375 degrees F.
Finely grind almonds, powdered sugar, 1/2 teaspoon coarse salt, and cinnamon in mini processor.
Stack 10 phyllo sheets on work surface. Invert 9-inch glass pie dish onto stack. Cut around dish through phyllo, making ten 10-inch rounds. Cover rounds with plastic wrap and damp kitchen towel.
Brush same pie dish with melted butter. Place 1 phyllo round on work surface; brush with butter and sprinkle with scant 1 tablespoon almonds. Top with another phyllo round, brush with butter and sprinkle with scant 1 tablespoon almonds.
Repeat procedure with 3 more phyllo sheets.
Fit phyllo stack into prepared pie dish. Brush with butter. Spoon filling evenly over. Place 1 phyllo round on work surface. Brush with butter and sprinkle with scant 1 tablespoon almonds. Repeat with 3 more phyllo rounds, butter, and almonds.
Place stack atop filling; top with remaining phyllo round. Tuck in edges. Drizzle more butter over top. Cut 4 slits through top phyllo stack to allow steam to escape.

DO AHEAD Can be made 6 hour ahead. Cover and chill.

Place pie on rimmed baking sheet. Bake uncovered until phyllo is golden and filling is heated through, about 40 minutes. Cool 15 minutes.
Cut into wedges.

Check my other blog: Southern Flavor Zone

Sheperd's Pie with Lamb and Eggplant

2009-03-19T12:34:00.004-05:00

8-10 servings

Here is a great recipe from Bon Appetit's contributing editor Jeanne Thiel Kelley of Blue Eggs and Yellow Tomatoes. It is rich and wonderful and will make any Englishman pull up a chair!

FILLING

1 1/2 pounds of eggplant, unpeeled, cut into 1-inch pieces
Kosher Salt
7 tablespoons extra-virgin olive oil, divided
2 pounds lamb shoulder, well-trimmed, cut into 1-inch cubes
All-purpose flour
3 cups onions, chopped
1 cup dry white wine
28 ounces canned diced tomatoes in juice
3 cups beef broth
8 cloves garlic, chopped
1 tablespoon dried oregano
2 1/2 pounds russet potatoes peeled, cut into 1-inch cubes
2 tablespoons butter
2 tablespoons extra-virgin olive oil
2 cloves garlic, minced
3/4 cup whole milk
1 1/4 cups (packed) kasseri cheese, coarsely grated

FILLING

Lay eggplant in single layer on a rimmed baking sheet. Sprinkle with Kosher salt. Let stand 1 hour, tossing occasionally. Rinse eggplant and pat very dry.
Heat 3 tablespoons oil in heavy large pot over medium-high heat. Add eggplant and saute until tender, about 12 minutes. Transfer to bowl.
Sprinkle lamb generously with Kosher salt and pepper, then dust with flour to coat. Heat 2 tablespoons oil in same pot over medium-high heat. Saute lamb in single layer until brown, about 8 minutes. Repeat process until all lamb is cooked.
Add 1 tablespoon additional oil to same pot, if needed. Add onions. Cover and cook over medium-low heat until very tender, about 10 minutes (bottom of pot will be very dark). Add wine to pot and deglaze on high heat until wine evaporates, scraping up browned bits, about 5 minutes. Add tomatoes with juice, broth, garlic, and oregano and bring to boil. Add lamb with any accumulated juices. Cover; reduce heat to low and simmer 1 hour. Uncover and continue to simmer until lamb is very tender and gravy thickens slightly, about 45 minutes. Stir in eggplant. Season with salt and pepper. Transfer to desired size glass baking dish, 13x9x2-inch works well.

DO AHEAD Can be made 3 days ahead. Cool slightly. Cover and chill.
TOPPING

Preheat oven to 375 degrees F.
Cook potatoes in boiling salted water until tender, about 14 minutes.
Meanwhile, melt butter with oil in medium saucepan over medium-high heat. Add garlic. Saute until fragrant, about 1 minute. Add milk and bring to simmer.
Drain potatoes. Return to pot. Stir over medium heat until excess moisture evaporates. Add milk mixture and mash potatoes until just smooth. Stir in cheese. Season with Kosher salt and pepper.
Drop potatoes over filling by heaping tablespoonfuls, covering completely.
Bake until filling is heated through and topping is golden, about 45 minutes.

* Kasseri cheese is a firm white cheese made from sheep's milk; available at many supermarkets and at Greek markets and some Italian markets.

Check my other blog: Southern Flavor Zone

Fettuccine with Creamy Tomato Italian Sausage Sauce Recipe

2009-03-10T15:34:00.006-05:00

Serves 6

3 shallots, chopped
2 large garlic cloves, chopped
1/2 pound sweet Italian sausage, casings removed
1/2 pound spicy or hot Italian sausage, casings removed
1 cup whipping cream
2 14.5-ounce cans diced tomatoes in juice
1 Tbsp dried sage
3/4 pound fettuccine
1/2 cup grated Parmesan cheese
2 Tbsp olive oil

Heat oil in heavy large pot over medium-high heat. Add shallots and garlic and sauté until beginning to soften, about 3 minutes. Add sausages and sauté until no longer pink, breaking up the sausages a bit, about 5 minutes. Add cream; simmer 5 minutes. Add tomatoes with juices. Add sage. Simmer until sauce thickens, stirring occasionally, about 15 minutes.
Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain pasta, reserving 1/2 cup cooking liquid.
Return pasta to same pot; add sauce. Toss over medium heat until sauce coats pasta, adding reserved cooking liquid by 1/4 cupfuls if mixture is dry. Season with salt and pepper. Transfer to bowl; sprinkle with cheese and serve.

Check my other blog: Southern Flavor Zone

Wedding Cookies by Shirley Corriher

2009-03-10T12:18:00.005-05:00

These snow-white, delicate cookies are sweet, nutty morsels of delight. They fall apart in your mouth.

Yield: 4 dozen

Nonstick cooking spray
1 cup (8 oz/227 g) unsalted butter
1 1/2 cups (10 oz/286 g) confectioners' sugar, divided
1 Tablespoon (15 ml) pure vanilla extract
1 Tablespoon (15 ml) water
2 cups (9oz 255 g) spooned and leveled all-purpose flour
1/4 teaspoon (15 g) salt
3/4 cup (29 oz/82 g) finely chopped pecans

Place a rack in the center of the oven and preheat the oven to 325 degrees/163 C.
Cover a baking sheet with Release foil (nonstick side up), or parchment sprayed with nonstick cooking spray.
In a heavy-duty mixer with the paddle attachment, beat the butter and 1/2 cup (2 oz/60 g) of the confectioners' sugar until fluffy. Beat in the vanilla.
In a medium mixing bowl, sprinkle the water over the flour and stir, then stir in the salt. Add the flour mixture to the mixer in several batches and beat on the lowest speed just to blend in. When all the flour is added, add the pecans and blend in.
Roll the dough into balls about eh size of a walnut and place on the baking sheet about 1 inch (2.5 cm) apart. Bake until set but not browned, about 20 minutes.
While the cookies are warm, lift them with a spatula, one at a time, into a large mixing bowl with the remaining 2 cups 98 oz/227 g) confectioners' sugar. Gently roll them in the confectioners' sugar several times to coat generously, then place on a rack to cool. Re roll once again in confectioners' sugar before storing in an airtight container.

Check my other blog: Southern Flavor Zone

Fudgy Brownies by Shirley Corriher

2009-03-10T11:51:00.005-05:00

Yield: One 13 x 9-inch (33 x 23-cm) pan, about 24 pieces

1 1/2 cups (5.2 oz/149 g) pecans
1 1/2 cups plus 2 Tablespoons (13 oz/369 g) unsalted butter, cut into 1-Tablespoon (0.5-oz/14-g) pieces, divided
Nonstick cooking spray
12 ounces (339 g) semisweet chocolate, finely chopped
1 ounce (28 g) German's Sweet Chocolate
4 large eggs (7 oz/198 g)
3 large egg yolks (1.95 oz/55 g)
1 1/2 cups (12.6 oz/375 g) dark brown sugar, packed
1 cup (4 oz/120 g) confectioners' sugar
2 Tablespoons (0.9 oz/2.5 g) granulated sugar
3 Tablespoons (45 ml) light corn syrup
1 Tablespoon (15 ml) pure vanilla extract
3/4 teaspoon (4.5 g) salt
1 1/2 cups (6.6 oz/187 g) spooned and leveled bleached all-purpose flour

Arrange a shelf in the middle of the oven and preheat the oven to 300 F/149 C.
Spread the pecans on a baking sheet and roast for 10 minutes. While the nuts are hot, stir in 2 Tablespoons (1 oz/28 g) of the butter. When cool, coarsely chop and set aside.
Line a 13 x 9 x 2-inch (33 x 23 x 5-cm) pan with parchment sprayed with nonstick cooking spray or Release foil (nonstick side up), allowing overhand on both long sides to make removal easier.
Place the remaining 1 1/2 cups (12 oz/340 g) butter around the edge of a microwave-safe glass bowl. Place the semisweet and sweet chocolate in the center. Melt the butter and the chocolate in the microwave on 100% power for 1 minute, stirring at least 2 times, and then 15 seconds more, stirring 1 time. Or, place the chocolates and butter together in a stainless steel bowl. In a large skillet, bring water to a simmer. Set aside until the water is no longer steaming. Place the bowl of chocolate and butter in the hot water, being careful not to get water or steam into the chocolate. Stir the chocolate every few minutes until melted.
In a large bowl, heat the eggs with a fork just to blend whites and yolks. With a minimum of hand stirring, stir together the eggs, egg yolks, brown sugar, confectioners' sugar, granulated sugar, corn syrup, vanilla, and salt.
By hand, with a minimum of stirring, stir together the egg mixture and the chocolate mixture. Stir in the flour. Pour the batter into the prepared pan and smooth out. Soak cake strips in water and wrap around the outside edge of the pan as directed.
Place the pan on the arranged shelf and bake until brownies just begin to pull away from the edge of the pan, about 1 hour. Err on the side of under cooking rather than risk drying out the brownies. A toothpick inserted should come out wet with gooey chocolate.
Cool completely in the pan on a rack. Remove the brownies from the pan, using the parchment or foil overhang to help lift out the brownies. When completely cool, wrap the brownies well with plastic wrap and refrigerate overnight.
Place the brownies on a cutting board and remove the parchment or foil. Place another cutting board on top and turn over so that the brownies are right side up. Trim the edges and cut into 2-inch (5-cm) squares. Wrap individually in plastic wrap and store refrigerated.

Check my other blog: Southern Flavor Zone

Pecan Macaroons by Shirley Corriher

2009-03-10T11:37:00.007-05:00

Yield: About 40 cookies

Nonstick cooking spray
7 cups (24.4 oz/692 g) pecans
1 Tablespoon (0.4 oz/11 g) granulated sugar, divided
2 cups (15.4 oz/437 g) light brown sugar, packed
1/2 teaspoon (3 g) salt
2 large egg whites 2 oz/57 g)
3 drops honey

Arrange a shelf in the center of the oven and preheat to 325 degrees/163 C. Line a baking sheet with Release foil (nonstick side up), or parchment sprayed with nonstick cooking spray.
In a food processor with the steel blad, process the pecans in three batches with 1 teaspoon (0.15 oz/4g) of the granulated sugar in each batch. You want to get the pecans finely ground but not to a powder or a butter. Measure out 6 cups (21 oz/593 g) ground pecans and place in a mixing bowl.
Add the brown sugar, salt, egg whites, and honey. With clean hands, work the ingredients into an evenly mixed dough. Shape dough into small (about 1-inch/2.5-cm) balls and place on the baking sheet Place in the refrigerator for at least 30 minutes.
Place in the oven on the arranged shelf and bake for 20 minutes, until set. Allow to cool for 2 minutes, then remove to a cooling rack. When completely cooled, seal in a cookie tin or heavy-duty zip-top plastic bag. These cookies will keep well for months and are better made several weeks ahead.

Check my other blog: Southern Flavor Zone

Aunt Reta's Zucchini Bread

2009-03-05T08:31:00.003-06:00

This is truly the best Zucchini Bread I have ever eaten. Maybe even the best quick bread I have ever had! I was a newly wed when Aunt Reta gave this to me and it is now a family classic. It is rich and moist and the recipe makes 2 loaves so you can share one or put it in the freezer for later.

3 eggs
3 cups white flour
2 cups sugar
1 cup salad oil
1 tsp baking soda
1/4 tsp. baking powder
2 cups grated zucchini (leave out the seeds if they are large)
1/2 cup chopped walnuts
3 tsp. cinnamon
1/4 tsp nutmeg
1 tsp. salt

Beat eggs until foamy. Add sugar, oil and zucchini. Mix well but not too long.
Add sifted flour and remaining ingredients. Mix well. Batter will be thin.
Pour into 2 greased and floured loaf pans. (if the pans are nonstick, you only need to use Pam spray)
Bake at 325 degrees for 1 hour.

Pablano Chicken by Suzie

2009-03-05T08:18:00.003-06:00

Easy and good! Spicy, but not too much spice.

4 chicken breasts, boneless, skinless
1 pablano pepper (or anahiem)
1 - 2 cloves garlic, minced
Oil
1 cup whole cream

Peel and seed the pablano chili pepper. Place in food processor and chop.
Heat oil in skillet. Saute the pablano chili pepper and garlic for a few minutes and then return to the food processor. Add the cream and process for a minute or two.
Saute the chicken breats in the same pan for about 10 minutes. Do not overcook. Remove to a platter.
Pour the Pablano-cream sauce mixture into the skillet and heat but do not boil.
Pour over the chicken and serve at once.

California Pork Chops by Suzie

2009-03-05T08:05:00.003-06:00

I have had this recipe for at least 30 years! I love it!

6 loin pork chops
1/4 cup flour
Salad oil
2 oranges, peeled and sliced
5 T brown sugar
2 tsp cornstarch
1/2 cup dry white wine
1 cup orange juice
1/2 tsp marjoram
2 onions sliced
2 T. chopped parsley

Season chops with salt and pepper and roll in flour. Brown in the oil over medium heat.
Arrange in a shallow baking pan.
Sprinkle orange slices with 3 T of the brown sugar and let stand.
Blend cornstarch with wine, orange juice, marjoram and the remaining brown sugar.
Pour over pork.
Top with onion slices sprinkled with parsley.
Cover & bake for 1 hour at 350 degrees.
Arrange oranges on top and cook an additional 15 minutes uncovered.

Minted Cucumber Salad by Suzie

2009-03-01T06:30:00.008-06:00

We had Chicken Tikka again last night and this time I used a different cucumber salad. There are so many ways to make it. This one disappeared so fast it was amazing - almost as fast as the chicken - which is my family favorite.

2 cucumbers
1/2 tsp. salt
1 cup plain yogurt
1 T. olive oil
2 tsp. white vinegar
2 T. chopped fresh mint

Peel the cucumbers, cut them in half lengthwise and remove the seeds with a spoon. Chop into small 1/2 inch cubes. Lay on paper towels to drain; sprinkle with salt.
Pat the cucumbers dry.
Combine the yogurt, oil, vinegar, and mint in a bowl and blend thoroughly.
Add the cucumber chunks and mix.
Add a couple of mint sprigs to the top as decoration.

Tabouli Salad by Suzie

2009-03-01T06:20:00.004-06:00

1 cup couscous or bulgar wheat
3 T. olive oil
1 T. lime juice
3 cloves garlic, minced
1 - 1 1/2 cups parsley, chopped
2 stalks celery, chopped
3 roma tomatoes, seeded and chopped
2 T. raw sunflower seeds

Cook couscous or bulgar wheat according to package directions to net 2 cups cooked. Cool.
Add the olive oil and the lime juice and mix well.
Add remaining ingredients, mix and chill before serving.

"Chocolate Lovers" Fudge Brownie Pie

2009-02-19T08:20:00.004-06:00

1/2 cup butter or margarine
3 - 1 oz. squares unsweetened chocolate
1 cup sugar
1/3 cup dark karo corn syrup
1/4 cup flour
1 tsp. vanilla
1/4 tsp. salt
3 eggs, slightly beaten
9 inch graham cracker crumb crust or chocolate crumb crust

In a 2 qt saucepan, stirring constantly, melt the margarine and the chocolate over very low heat.
Remove from heat and stir in sugar, corn syrup. flour, vanilla and salt until well blended. Stir in the eggs.
Pour into pie crust and place on a cookie sheet.
Bake in 350 degree oven 30 to 35 minutes or until filling is puffed and the center is firm. Cool.
Serve with vanilla ice cream or whipped cream. Serves 6 to 8.

Party Chicken Bake AKA Gooey Chicken

2009-02-19T08:03:00.004-06:00

I found this recipe in the newspaper back in the '70's. (now you know how old I am!) I made it regularly as my children were growing up and when they would ask what was for dinner I would tell them that it was "that gooey chicken". Thus, in our family it became known as Gooey Chicken. It is easy and always a winner.

One envelope dry Italian Salad Dressing
2 T. melted butter or margarine
4 chicken breast halves
1 can cream of mushroom soup
1 4-oz pakage whipped cream cheese w/ chives
1/3 cup dry white wine

Combine 1/2 package Italian Salad Dressing mix with the cream cheese. Gradually add the soup and then the wine. Mix until smooth and set aside.
Melt the butter in a skillet. Sprinkle the chicken on both sides with the remaining salad dressing and brown slowly on both sides until golden.
Place the chicken in a 12 x 7 in. baking dish.
Spoon the soup and cream cheese mixture over the chicken.
Bake at 325 degrees for 45 minutes
Serve over hot rice.

Buttermilk Biscuits

2009-02-14T11:34:00.012-06:00

This is a friendlier version of Shirley Corriher's "Touch of Grace" Biscuits.

2 cups self-rising flour
1/4 cup sugar
1/2 teaspoon salt
1/4 butter-flavored Crisco shortening
1/2 cup heavy whipping cream *
2/3 cup buttermilk **
3 Tablespoons butter, melted

Place rack of oven slightly below center and place baking stone on it.
Preheat oven to 425 F for 45 minutes to ensure stone is good and hot.
Spray a 9" cake pan with non-stick spray.
In large bowl whisk together , flour, sugar, salt thoroughly.
Work in shortening with fingers until lump free.
Gently stir in heavy whipping cream.
Then add half of the buttermilk to flour mix folding gently. Then add remainder of buttermilk (more if necessary) until dough resembles cottage cheese. Dough should be wet and loose.
Using a round ice cream scoop or equivalent, scoop dough and place into prepared pan with dough balls pushed against each other. If you run out of room, make space with a spatula and get another ball in pan.
Place pan on stone and bake for 25 minutes or until nicely browned.
Invert onto one plate and back again to another plate.
Brush with melted butter.
Serve immediately with your favorite preserves.

* Substitute for heavy whipping cream: 1/3 cup milk and 1/4 cup melted butter.
** Substitute for buttermilk: 1/2 cup milk and 1/2 Tablespoon lemon juice or white vinegar.
Check my other blog: Southern Flavor Zone

Artichoke Bread

2009-02-03T20:43:00.004-06:00

Servings: 40

1/4 C Butter
3 Clove Garlic, minced
2 tsps Sesame Seeds
14 Ozs Artichoke Hearts, drained and chopped
1 C Monterey Jack Cheese, grated
1 C Parmesan Cheese, grated
1 C Sour Cream
2 Ea Best Bread Ever
1/2 C Cheddar Cheese, Shredded, grated

1. Preheat over to 350 degrees.
2. Melt butter in a skillet over medium heat.
3. Add garlic and sesame seeds.
4. Saute until lightly browned.
5. Remove from heat and stir in artichoke, monterey jack, Parmesan and sour cream.
6. Cut bread in half lengthwise.
7. Scoop out center of each piece, leaving a 1 inch shell.
8. Add approximately 1/2 of the removed bread pieces to the artichoke mixture.
9. Stir to blend.
10. Spoon artichoke mixture into french bread shells and sprinkle with cheddar cheese.
11. Place on baking sheet and cover with foil.
12. Bake for 25 minutes.
13. Remove foil and bake 5 minutes more.
14. Cool slightly and cut into slices.

Check my other blog: Southern Flavor Zone

Anchor Bar Buffalo Wings

2009-02-03T20:35:00.005-06:00

Serves 7
Yield: 30

6 Tbsps Hot Sauce
4 Tbsps Margarine, not butter
1 Tbsp White Vinegar
1/8 Tsp Celery Seed
1/8 Tsp Cayenne
1/4 Tsp Red Pepper
1/8 Tsp Garlic Salt
1 Dash Black Pepper
1/4 Tsp Worcestershire Sauce
1 Tsp Tabasco
1/2 Lb Celery Sticks
1/2 Lb Carrot Sticks
Blue Cheese Salad Dressing
30 Chicken Wings, Fried, separated

Make sure the wings are fresh, not frozen.
Wash them in cold water, split them at the joint and remove the tips.
This is the real key. Place them on a rack on a pan and refrigerate overnight to let the blood and water drain out of the wings.
Heat peanut oil or Melfry slowly to 365 F. Fry wings in small batches about 12 to 15 minutes.
Toss warm wings with sauce.
If using prepared sauce, use Durkey Frank's red hot sauce.

Bacon Wrapped Cream Cheese Chicken

2009-02-03T20:27:00.006-06:00

This is a favorite on our catering menu.

Serves 8

8 Ea Chicken Breast, No Skin, No Bone
8 Ozs Cream Cheese With Chives, sliced into 8 even squares
16 Slice Bacon, cooked, but not crisp
20 Ozs Cream of Chicken Soup
3 Tbsps Parmesan Cheese, grated
1/4 C Onion, finely chopped
3/4 C Milk
1/2 C Sour Cream
1/2 C Mayonnaise, or sub sour cream
1/4 Tsp Salt, to taste
Black Pepper, to taste
2 C Cheddar Cheese, shredded

Preheat oven to 325 F
Butter baking pan.
Pound chicken breast until flat (just enough to roll up).
Place 1 slice cream cheese in the middle of each breast.
Roll up the breast (it doesn't matter of a little of the cream cheese comes out of the sides).
Wrap 2 slices of bacon around each breast, then secure with toothpick, then place into prepared baking pan.
Mix undiluted soup with Parm cheese, sour cream, mayo, milk, onion, salt and black pepper; mix until well combined then pour over chicken.
Bake for about 45 min or until the chicken is 160 F.
Remove from oven and sprinkle with cheddar cheese then return to oven for a few min. to melt cheese.

NOTE:
If I do not have Cream of Chicken Soup on hand, I substitute a Bechamel sauce with chicken bouillon added.

Carrot Cake

2009-02-03T19:13:00.015-06:00

This recipe was inspired by Cooks Illustrated. I did just a little tweaking. This cake is fabulous. The difference between this recipe and many others is the method. Emulsifying the sugars and eggs makes all the difference in the world. It would be interesting to see if this emulsification method would improve your favorite carrot cake recipe. Go and experiment and post your results!

Yield: 1 - 9" x 13"
CAKE

1 cup walnuts, toasted
1 Tbl butter
1/2 tsp salt
2 1/2 cups (12 1/2 ozs.) unbleached all-purpose flour
1 1/4 tsp baking powder
1 tsp baking soda
1 1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/8 tsp ground cloves
1/2 tsp salt
1 lb. (6-7 med.) carrots, peeled and shredded
1 1/2 cups (10 1/2 oz) granulated sugar
1/2 cup (3 1/2 oz) light brown sugar, packed
1/4 cup sour cream
4 lg eggs
1 1/2 cups safflower, canola, or vegetable oil

ORANGE CREAM CHEESE FROSTING

5 Tbl unsalted butter, softened but still cool
12 oz cream cheese, softened but still cool
3 cups confectioner's sugar
1 tsp vanilla extract
1 1/2 Tbl orange liqueur

CAKE DIRECTIONS

Place baking stone on rack in middle of oven and preheat to 350 degrees.
Chop walnuts and toast in oven for about 10 minutes. Pour nuts into small bowl and toss with 1 tablespoon of butter and 1/2 teaspoon of salt immediately upon removal from oven.
Spray 13" x 9" pan with nonstick spray. Line pan with parchment paper and spray again.
Whisk together flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and 1/2 teaspoon salt in bowl and set aside.
Shred carrots in food processor fitted with large shredding disk. This should yield about 3 cups. Transfer carrots to bowl and set aside.
Wipe food processor bowl clean and fit with metal blade.
Process granulated and brown sugars and eggs until frothy and thoroughly combined, about 20 seconds.
With machine running, stream in oil through feed tube. Process until light in color and well emulsified, about 20 seconds longer.
Scrape mixture into another bowl. By hand, stir in carrots, nuts and flour mixture until well incorporated and no streaks of flour remain.
Pour into pan and level batter. Drop pan on counter a few times from a height of about 4 inches.
Place pan in oven on top of baking stone and bake at 350 for 35-40 minutes. Test with a toothpick for doness.
Cool cake in pan on rack for about 2 hours.

ORANGE CREAM CHEESE FROSTING

Cream butter with electric mixer until smooth.
Add cream cheese and continue beating until smooth.
Add vanilla and orange liqueur and mix to incorporate well.
Add sugar 1 cup at a time and mix on low to moisten and then on high to smooth.
Chill until ready to use.

NOTE:
It seems to me, if 1/2 cup of oil is omitted, 1 cup of coconut and 1 small can of crushed pineapple could be added and the moisture should be just about right. One could add fresh orange zest to the frosting for flavor and a speckled look.

Lemon Cake - Suzie

2009-01-27T10:23:00.008-06:00

My daughter made this cake for Brendan's 18th birthday and it was a great hit. Beautiful and delicious.

Cake
• 3 cups cake flour
• 1 1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground ginger
• 1/2 teaspoon salt
• 3/4 cup unsalted butter, softened
• 2 cups sugar
• 4 large eggs; separated, at room temp
• 2 tablespoons lemon juice, fresh
• 1 teaspoon vanilla
• 1 1/3 cups buttermilk
• 1/4 teaspoon cream of tartar

Frosting
• 8 ounces cream cheese, softened
• 3/4 cup unsalted butter, softened
• 2 cups confectioners' sugar, sift before measuring
• 1/4 cup heavy cream
• 1/3 cup lemon curd, purchased

Filling
• 1 cup lemon curd, purchased

Cake - preheat oven to 350°. Grease 2 9"x2" round cake pans; dust generously with flour, tapping out excess. In large bowl, combine flour, baking powder, baking soda, ginger, and salt. Sift into another large bowl. In large bowl, beat butter and sugar at medium speed 2 minutes or until fluffy. Beat in egg yolks, one at a time, beating well after each egg yolk. Beat in lemon juice and vanilla. At low speed, beat in flour mixture alternately with buttermilk, beginning and ending with flour mixture (about 4 flour additions and 3 buttermilk additions). Beat just until blended. In small bowl with clean beaters, beat egg whites with cream of tartar until stiff peaks form. With rubber spatula, gently fold egg white mixture, in thirds, into batter. Spread batter in prepared pans. Bake 35 to 40 minutes, until cake tester inserted in centers comes out clean. Cool in pans on racks 10 minutes Invert onto racks. Cool.

Frosting - In large mixing bowl, beat cream cheese and butter 2 minutes, until fluffy. At low speed, beat in confectioner’s sugar, cream, and lemon curd until smooth. Cover; chill 20 minutes, until spreadable consistency.

Using serrated knife, level tops of layers if necessary. Place 1 layer on serving plate; spread with lemon curd. Refrigerate 15 minutes to set curd. Top with remaining layer. Frost cake; refrigerate. Bring cake to room temperature for serving. Garnish with fresh berries or a lemon wedge, sprinkle with yellow pastel sanding sugar, lemon zest and a sprig of mint.

Mexican Rice by Suzie

2009-01-25T06:23:00.006-06:00

We had tacos at our house last night so I fixed this delicious rice dish to serve with them. Years ago I found this recipe in a lovely book called - Mexico the Beautiful Cookbook. Enjoy!

2 cups long grain white rice
2 tomatoes, peeled
1/4 cup oil
1/3 onion, chunked
3 garlic cloves, minced
4 cups chicken stock
1 small sprig parsley
3 serrano peppers or 1 large jalapeno
1/2 cup carrot, chopped small
1/4 cup peas

Soak the rice for 5 minutes in warm water. Rinse well and drain. Meanwhile, puree the tomatoes in a blender and strain.
Heat the oil in a large skillet and add the onion and garlic and saute for 2 minutes. Add the rice and saute, stirring, until translucent and grains separate. Pour off any excess oil.
Add the pureed tomatoes to the skillet with the rice. Cook for 4 minutes and add the stock, parsley, chiles, carrot and peas (unless they are frozen. If so, add at the last minutes).
When the mixture comes to a boil, cover and cook over medium heat for 20 minutes or until the liquid has been absorbed and the rice is tender.

Chicken Piccata

2009-01-15T18:08:00.006-06:00

6 - 8 chicken breast halve, boneless, no skin
1/2 cup flour
1 1/2 tsp salt
1/4 tsp freshly ground pepper
1/2 tsp paprika, or to taste (I used a full teaspoon)
3 T. butter
2 T olive oil
1/4 cup chicken broth or water
3 T fresh lemon juice
6 to 8 thin slices of lemon
3 T capers

Put the chicken breasts between 2 sheets of waxed paper or plastic wrap; pound to flatten to about 1/4 inch. In a shallow bowl, combine flour, salt, pepper and paprika; dredge chicken breasts to coat well.
Heat butter and olive oil in a large skillet. Saute chicken breats in batches, about 3 minutes on each side. Remove to a plate and keep warm.
Drain off all but 2 T of fat. Stir in chicken broth, scraping to loosen browned bits. Add lemon juice and heat through. Return chicken to the skillet with the lemon slices; heat until sauce thickens. Add capers. Serve with pasta and a green vegetable.

Cucumber Salad by Suzie

2009-01-13T18:51:00.007-06:00

We did another eastern dinner last weekend as everyone loves it so much. I made a Date Chutney and a different Cucumber Salad this time and also whipped up some pork curry to go with the Chicken Tikka. I will make some notes on the pork curry soon - it isn't really a recipe. A friend of mine used to call this method "Dump and Hope" and with curries - that is so easy! Here is the Cucumber Salad. This goes with everything - from Curries to Hamburgers!

2 - 3 cucumbers, peeled, seeded and thinly sliced
1 small white onion, sliced
1 tsp salt
1 cup white wine vinegar
1/2 cup water
3/4 cup sugar
1 T. dried dill

Toss together the cucumbers and onion in a colander. Sprinkle with salt and set aside to drain.
Combine the vinegar, water and sugar in a saucepan over medium-high heat.
Bring to a boil and pour over the drained cucumbers and onions.
Stir in the dill, cover and refrigerate until cold.
You can serve this a room temperature but allow the cucumbers to marinate at least 1 hour.

Date Chutney by Suzie

2009-01-13T18:37:00.007-06:00

This is a fantastic chutney that Kirby says is a real "Keeper". He is putting it on everything! It has just the right amount of sweet and sour with a touch of curry powder. We served it with some pork curry and Chicken Tikka. It was perfect!

2 T. olive oil
1 medium onion, peeled and finely chopped
2 clove garlic, finely chopped
1 tsp. fresh ginger, peeled and finely chopped
1 tsp crushed red pepper lakes (optional)
2 cups dates, coarsely chopped
1/2 - 1 tsp curry powder
1/4 cup raisins
1/4 cup brown sugar
6 T red wine vinegar
2 oz. brandy
1/2 - 1 cup water

Place a medium sized stainless steel saucepan over medium heat.
Add olive oil and saute onions until soft but not colored.
Add garlic, ginger, and chile, and continue cooking 2 minutes.
Add dates, curry powder, raisins, sugar, vinegar, and brandy and bring to a boil.
Reduce heat and simmer, stirring often, approximately 20 minutes or until liquid is reduce to a syrup. (add water as necessary to keep it from drying out.)

Serve at room temperature or slightly warm to release the full flavors of the fruit. Store, covered in the refrigerator for up to two weeks.

Chicken Marsala By Olive Garden

2009-01-07T11:57:00.004-06:00

Prep Time: 30 minutes
Cook Time: 30 minutes
Serving Size: 4

Ingredients

4 chicken breasts, boneless & skinless
1/2 cup flour
Salt to taste
Pepper to taste
Dried oregano to taste
4 Tbsp oil
4 Tbsp butter or margarine
2 cups fresh mushrooms, sliced
1 cup Marsala wine

Procedures

POUND chicken breasts between sheets of plastic wrap until about 1/4" thickness.
COMBINE flour, salt, pepper and oregano in a mixing bowl. Dredge chicken pieces in the flour, shaking off any excess.
HEAT oil and butter in a skillet over medium heat. Cook chicken breasts on medium heat for about 2 minutes on the first side, until lightly browned. Turn breasts over to cook other side, then add mushrooms to skillet. Cook breasts about 2 more minutes, until both sides are lightly browned. Continue to stir mushrooms. Add Marsala wine around chicken pieces.
COVER and simmer for about 15 minutes.
TRANSFER to serving plate.

Chicken Breast Stuffed with Sun-Dried Tomatoes, Pine Nuts and Spinach by Olive Garden

2009-01-07T11:37:00.006-06:00

Prep Time: 30 minutes
Cook Time: 35 minutes
Serving Size: 4

Ingredients
Stuffing

1/4 cup sun-dried tomatoes
2 Tbsp pine nuts, slightly toasted
1 cup frozen spinach, chopped
1/2 cup fontina cheese, shredded
2 cups breadcrumbs
1 Tbsp butter, melted
1 Tbsp flat leaf parsley, chopped
4 boneless chicken breasts, with skin
Salt to taste
Black ground pepper to taste

Procedure
Pre-heat oven to 400ºF.

COMBINE stuffing ingredients together in a bowl. Set aside.
PLACE chicken breasts on a cutting board and cover with plastic wrap. With a mallet or the palm of your hand, slightly flatten out breasts.
SHAPE handful of stuffing into a ball and place in center of each chicken breast.
WRAP breast around the stuffing, starting with one side. Roll the breast, tucking the opposite side underneath. Season top of chicken breast (skin side) with salt and pepper.
ROAST in oven for 30-40 minutes or until chicken is fully cooked and juices run clear. Serve immediately.

Tuscan Garlic Chicken by Olive Garden

2009-01-07T11:34:00.009-06:00

Prep Time: 15 minutes
Cook Time: 30 minutes
Serving Size: 4

Ingredients

4 each (4 oz) boneless, skinless chicken breasts
1 1/2 cups flour, plus 1 tablespoon
1 Tbsp salt
2 tsp black pepper
2 tsp Italian seasoning
1 lb fettuccine pasta, cooked according to package directions
5 Tbsp olive oil
1 Tbsp garlic, chopped
1 red pepper, julienne cut
1/2 cup white wine
1/2 lb whole leaf spinach, stemmed
2 cups heavy cream
1 cups Parmesan cheese, grated

Procedures
Pre-heat oven to 350ºF.

MIX 1½ cups flour, salt, pepper and Italian seasoning in a shallow dish. Dredge chicken in the mixture, shaking off any excess.
HEAT 3 Tbsp oil in a large skillet. Cook chicken breasts 2 at a time over medium-high heat until golden brown and crisp (2-3 min). Add more oil for each batch as necessary.
PLACE cooked chicken breasts on a baking sheet and transfer to preheated oven. Cook for 10-15 minutes or until internal temperature reaches 165°F.
HEAT 2 Tbsp oil in a sauce pan. Add garlic and red pepper and cook for approximately 1 minute. Stir in 1 Tbsp flour, wine, spinach and cream and bring to a boil. Sauce is done when spinach becomes wilted. Complete by stirring in parmesan cheese.
COAT cooked, drained pasta with sauce, then top with chicken and remaining sauce. Garnish with extra Parmesan cheese.

Chicken Castellina by Olive Garden

2009-01-07T11:30:00.012-06:00

Prep Time: 25 minutes
Cook Time: 25 minutes
Serving Size: 4

Ingredients
Sauce

1/4 cup pancetta (or bacon), diced
6 Tbsp butter, cubed
1 tsp garlic, chopped
¼ cup sun-dried tomatoes, diced
1 ½ cups heavy cream
1 ½ cups milk
1 oz cornstarch
¼ cup Parmesan cheese, grated
½ cup smoked Gouda cheese, chopped
1/4 tsp salt
1 Tbsp fresh rosemary, chopped
8.5 oz can sliced artichokes, drained
1/4 tsp pepper
¼ cup mushrooms, sliced
1 1/2 lbs pasta of choice, cooked according to package directions

Chicken

1 1/2 lbs skinless/boneless chicken breasts, cut in 1 - 1 ½” pieces
¾ cup flour
1/2 tsp salt
1/4 tsp pepper
3 Tbsp olive oil
¼ cup white wine

Fresh parsley, chopped (for garnish)

Procedures
Sauce

SAUTÉ pancetta (or bacon) in a 3-qt sauce pan or large pot, over medium/high heat until crisp and golden brown. Reduce heat, add butter and allow it to melt. Add garlic and sun-dried tomatoes. Sauté for approximately one minute, stirring frequently (do not brown).
WHISK in cream, milk and cornstarch. Raise heat to medium/high. Whisk in Parmesan and Gouda cheeses. Once cheese melts, add remaining ingredients and bring to a boil, stirring continuously.
REMOVE from heat and let stand uncovered.

Chicken

MIX flour with salt and pepper. Coat chicken in seasoned flour, shaking off excess flour.
HEAT olive oil in large sauté pan. Add chicken in a single layer and cook until golden brown on both sides (approximately 7 minutes total). Juices should run clear.
ADD wine to chicken in pan (caution: there will be a low flame in pan). Toss gently until wine is evaporated. Add sauce and bring to a boil on medium/high heat.
TRANSFER drained, cooked pasta to large platter. Evenly distribute chicken and sauce over pasta.
GARNISH with chopped parsley and serve.

Sun Dried Tomato Pesto by Suzie

2009-01-05T17:08:00.000-06:00

This is a very flavorful sauce that can be used on chicken, shrimp or pasta. I have also put it over cream cheese as an appetizer with crackers. It is very easy thanks to my new Cuisinart food processor that I got Kirby for Christmas.

1 cup sun dried tomatoes
1 cup fresh basil leaves
1/2 cup grated parmesan cheese
1 T. olive oil
2 tsp. corn starch
2 cup vegetable or chicken broth, divided
2 - 3 garlic cloves, minced
4 T. pine nuts
Salt and pepper to taste

Combine tomatoes and 1 cup vegetableor chicken broth in a small saucepan, bring to a boil. Remove from heat and let stand for 10 minutes.
Using a food processor, combine tomato mixture, basil and the next 6 ingredients. Process until smooth.
Combine remaining 1 cup broth and cornstarch in a small pan. Bring to a boil over medium heat, stirring constantly. Cook 1 minute, stirring constantly. Stir in tomato mixture and heat through. Store in refrigerator up to 3 days or freeeze up to 3 months. Yield: 2 cups.

Awesome Blueberry Muffins

2009-01-03T19:15:00.009-06:00

Yield: 6 jumbos

MUFFINS

1 1/2 cups all-purpose flour
3/4 cup sugar
2 tsp vanilla
1 tsp cinnamon
1/2 tsp salt
2 tsp baking powder
1/3 cup vegetable oil
1 lg egg
1/3 cup milk
1 cup fresh blueberries (in frozen state) (I place mine in the freezer for about an hour.)

TOPPING

1/4 cup sugar
1/4 cup all-purpose flour
1/8 cup butter, cubed
3/4 tsp cinnamon

Preheat oven to 400 degrees F.
Mix topping ingredients in small bowl with fork and set aside.
In larger bowl, combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder.
Place oil in a 1 cup measuring cup; add the egg and enough milk to fill the cup. Stir to combine.
Combine wet mixture with flour mixture.
Dust blueberries with flour and fold into batter.
Fill muffin cups right to the top, and sprinkle with crumb topping.
Bake for 20-25 min. or until done. (Time is for regular size muffins.) (For jumbos add 5-8 minutes) The best thing to do is test with a toothpick for doneness.

French Bread

2009-01-03T18:56:00.003-06:00

This recipe is inspired from a great bread book that I do not own anymore. The measurements are crucial and must be weighed. Here's hoping that you all have food scales and instant read thermometers...

250 grams all-purpose flour
250 grams bread flour
10 grams sea salt or 3 tsp
1 tsp instant yeast (for bread machines)
315 grams bottled water

Place flours in food processor and pulse several times to incorporate. Take temp of flour. Then either cool or heat water so that flour and water temps combined equal 130 degrees F.
Turn processor on and pour water through tube while machine is running for 20 seconds.
Let dough rest in machine for 30 minutes then process 25 seconds.
Dough temp should be 75-80 degrees. If it is not warm enough, pulse processor a few times and check temp again. Do this until it reaches proper temp.
Turn dough out into ungreased bowl and let rise covered with plastic for 2 hours.
Lightly flour board. Turn out dough on to board and cut into 2 pieces.
Cover with plastic or towel and let rest 20 minutes
Form loaves and place in baking pans.
Cover and let rest until desired height (approx 60-90 min).
In meantime, preheat oven to 475 degrees F.
Place bowl of water in bottom of oven to create steam.
Dust loaves with flour and slash tops on angle with very sharp knife or razor blade.
Spritz water on loaves until they glisten. Don't overdo it.
Bake loaves for 20 minutes. Internal temp should be 205 degrees F.
Cool on rack.

Chicken Savoy by Suzie

2009-01-03T17:54:00.004-06:00

I made a couple of changes to this recipe and it was very good and full of flavor. I thought the vinegar would stand out but it did not, the oregano did. I used boneless, skinless breasts which I pounded to tenderize and I also just used garlic powder as I was in a hurry. This is excellent served with a nice pasta with olive oil and garlic. Let me know if you try it and what you think. Kirby rated it a keeper!

6 boneless, skinless chicken breasts
1/4 cup olive oil
1 cup chicken stock
1 tsp garlic powder
1 tsp. dried oregano
Salt and pepper to taste
1/4 cup grated Romano cheese
3 T. Balsamic vinegar

Preheat oven to 450 degrees F

Place the chicken pieces in a 9x13 inch baking dish. Pour oil and stock over chicken and sprinkle with garlic. Season with oregano, salt and pepper and top with cheese.
Bake in the preheated oven for about 45 to 60 minutes or until chicken is cooked through and no longer pink inside.
Pour vinegar over chicken and serve.