tag:blogger.com,1999:blog-91908646119240005952024-03-18T05:48:37.937-04:00Maggie's Country KitchenA blog about Southern,Country, simple, and down to earth cooking. Mostly thrifty and sometimes "experimental."Anonymoushttp://www.blogger.com/profile/11059245947570496711noreply@blogger.comBlogger47125tag:blogger.com,1999:blog-9190864611924000595.post-31259738249092501962014-02-27T16:20:00.000-05:002014-02-27T16:20:05.124-05:00Rum Cake<div class="separator" style="clear: both; text-align: center;">
It has been quite some time since I have posted. I've decided to come back and ramp up my cooking blog.</div>
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The winter has been long and cold here in Georgia. Spring will be here soon and once the weather turns hot here in the south it stays that way for a few months! I've tried the last few weeks to cook labor intensive meals (I prepared tamales alone and what a job that was!) and meals or recipes that require the oven.<br />
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Last Saturday I decided to bake my father a rum cake. While it wasn't fully from scratch, it was delicious and I or he couldn't tell the difference.<br />
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This cake has a definite rum flavor. But why make a rum cake if you can't taste the rum?<br />
I've thought about using a coconut rum and topping the cake with toasted coconut. That would be<br />
a nice treat for around the holidays.<br />
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I will be joining Miz Helen over at Full Plate Thursday. <a href="http://mizhelenscountrycottage.blogspot.com/p/full-plate-thursday.html">http://mizhelenscountrycottage.blogspot.com/p/full-plate-thursday.html</a><br />
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A "soaking" glaze makes this cake very moist. I also used a white glaze with pecans that topped off the cake.<br />
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Rum Cake:<br />
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Ingredients:<br />
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1 1/2 cups pecan pieces, save 1/2 cup for the top<br />
4 whole eggs<br />
1/2 cup water<br />
1/2 cup canola oil<br />
1/2 cup dark rum<br />
1 box yellow cake mix<br />
1 box instant vanilla pudding mix<br />
Crisco<br />
Bundt Pan<br />
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For the soaking glaze:<br />
1 cup sugar<br />
1/2 cup water<br />
1 stick of butter<br />
1/4 cup dark rum<br />
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For the top glaze:<br />
3/4 cup powdered sugar<br />
3 tsp dark rum<br />
1 tablespoon water<br />
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Preheat oven at 350 degrees.<br />
Grease a Bundt pan with crisco and spread some of the pecans on bottom of the pan.<br />
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Add eggs, oil, water, rum into bowl and mix just until incorporated.<br />
Add pudding mix and cake mix and beat on medium for about 4 minutes. Until mixture is smooth.<br />
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Pour into bundt pan and bake at 350 degrees for 40-45 minutes.<br />
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At about 30 minutes into baking prepare the soaking glaze.<br />
Melt butter in a saucepan. Add sugar and water. Bring to a boil. When it boils, remove from the heat.<br />
Add rum. Pour into a measuring cup.<br />
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When cake is ready, take out of oven and leave in pan. Prick holes into the cake with a skewer or toothpick.<br />
Slowly pour half of glaze over the cake, filling in the holes. Once cake has soaked up the glaze turn the cake over onto the same plate you plan to serve cake on.<br />
Gently prick more holes on the other side and slowly pour the other half of glaze over the cake.<br />
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Let cake cool and prepare the top glaze.<br />
Combine the powdered sugar, rum and water in a small mixing bowl and whisk until smooth.<br />
Add remaining pecans to glaze and pour over cake.<br />
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Allow glaze to set for 30 minutes before serving.<br />
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<br style="background-color: #efece3; color: #1c1c1c; font-family: 'Lucida Grande', Helvetica, Arial, sans-serif; font-size: 13px; line-height: 13px;" />Anonymoushttp://www.blogger.com/profile/11059245947570496711noreply@blogger.com7tag:blogger.com,1999:blog-9190864611924000595.post-32214592149895581782012-06-07T07:53:00.000-04:002012-06-07T08:08:55.118-04:00Pickle Pots and a memory of Maw Maw<br />
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I remember Sunday dinner at Maw Maw's house. Usually, I would stay overnight and early Sunday morning (around 4am), I would hear my maw maw moving around in her kitchen and preparing the meal that she would cook for her family. She never knew which one of her children, grandchildren, son-in-laws or daughter-in-laws would stop by for a bite to eat that day.<br />
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She liked to cook her food long and slow. Some of the dishes that I remember are: Swiss steak,Hash, chili (she used spaghetti noodles in her chili-my maw maw was a Yankee..haha and a great cook)supper would cook all day long and I also remember her shooing paw paw away from her stove. He would look at what was cooking and want to add his special touch.<br />
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What brings me to this post is the table that maw maw would eventually set after a long, full day of cooking. She would completely fill the table with food. With the main course there would be; several vegetables to choose from, bread, soft butter, condiments of every sort, and usually two different desserts and the pickle pot.
The pickle pot was full of crispy cucumbers and onions with vinegar and pickle spice.<br />
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I had forgotten about maw maw's pickle pot until I happened to read a blog entry at <a href="http://mizhelenscountrycottage.blogspot.com/2011/06/pickle-pot-time.html">Miz Helen's Country Cottage</a> I can remember going back for seconds and even thirds. They were always crispy, tangy and delicious.
After reading Miz Helen's blog about her pickle pots, I decided to make my own. Now the pots are sitting in my fridge for the required two weeks. It's VERY HARD to open the fridge and fight away the temptation to eat one of those crispy cucumbers!<br />
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I really enjoy reading everyone's blogs. I learn new ideas and techniques and sometimes a blog will bring back a long forgotten, special memory.<br />
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I'm joining Miz Helen over at her <a href="http://mizhelenscountrycottage.blogspot.com/p/full-plate-thursday.html">Full Plate Thursday</a> . <br />
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Sadly, I do not have Maw's recipe for her pickle pot. Thankfully, I had Miz Helen's recipe! One banana pepper from my garden was added to one of the jars.<br />
<div style="text-align: left;">
<b>The Pickle Pot</b></div>
<div style="text-align: left;">
<b>Miz Helen's Kitchen</b></div>
<div style="text-align: left;">
1 Quart Glass Container</div>
<div style="text-align: left;">
1 yellow onion sliced</div>
<div style="text-align: left;">
3 cloves garlic </div>
<div style="text-align: left;">
3 cups cucumber slices</div>
<div style="text-align: left;">
2 teaspoons salt</div>
<div style="text-align: left;">
2 tablespoons pickling spice</div>
<div style="text-align: left;">
White Vinegar to cover onions and pickles</div>
<div style="text-align: left;">
Water to add to Vinegar</div>
<div style="text-align: left;">
In
a clean GLASS container begin to layer with sliced onions, then sliced
cucumbers. Sprinkle the top with 1/2 teaspoon salt and 1 pod of garlic.
Repeat the layer and add 1 tablespoon of the pickling spice. Repeat the
layer again ending with the last tablespoon of pickling spice and the
remainder of the salt. Fill the container 3/4 of the way full with
vinegar and 1/4 with water until the cucumbers and onions are completely
covered. Seal the jar tightly and shake up and down to distribute the
seasons. Place in the refrigerator for 2 weeks before serving, (if you
can wait that long). As the Pickle Pot empties just add more cucumbers
and onions and your Pickle Pot is always full all summer long. </div>Anonymoushttp://www.blogger.com/profile/11059245947570496711noreply@blogger.com6tag:blogger.com,1999:blog-9190864611924000595.post-75829290654653714732011-10-02T19:40:00.000-04:002011-10-02T19:40:23.965-04:00Pork Chops with Apples<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgp8YVuixz0PZBxDLY7ssF-CWXY_QPyViaKQwiB-rcycOV0Cbq3iZfacMTwYAPx56UD8CxpmPXnZLscZRudB6queL_J_z7QKT-Hwdh9PtfyLkufWwbz2ozECy7je51v8FevN4eQrp3A-nY/s1600/apple4.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="430" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgp8YVuixz0PZBxDLY7ssF-CWXY_QPyViaKQwiB-rcycOV0Cbq3iZfacMTwYAPx56UD8CxpmPXnZLscZRudB6queL_J_z7QKT-Hwdh9PtfyLkufWwbz2ozECy7je51v8FevN4eQrp3A-nY/s320/apple4.JPG" width="500" /></a></div><br />
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Autumn is in the air,it is here! YAY!<br />
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Today was really a lazy day.<br />
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I prepared pork chops with apples and stuffing. Yes, here in Georgia it is called stuffing if it comes out of a box. It is dressing if it is made by hand.<br />
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It was really a lazy day. I'm repeating myself. I enjoyed snuggling with a quilt and watched a few lifetime movies.HaHaHa<br />
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So instead of using fresh apples, I used canned apple pie filling. Not wanting the dish to be overly sweet; I mixed chicken stock in with the apple filling. The dish became sweet and savory. YUM.<br />
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The smell of apples filled my kitchen. Outside the air has a nice, crisp nip and the wind is blowing at the leaves, my kitchen smells like Autumn.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvoYrL-m2JSLiMKXAvVlJl6jJEjc8ixPNDbFklnuPkrLSZuGhyamcIEchTo4UV5TEcrQymm2dxmOFHZkc3_zYdQ-_U7HNHRDcjsadtlrddQc07-V6SmtcXftgfh7vipFmENKWWBJ3ljCs/s1600/apple5.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="430" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvoYrL-m2JSLiMKXAvVlJl6jJEjc8ixPNDbFklnuPkrLSZuGhyamcIEchTo4UV5TEcrQymm2dxmOFHZkc3_zYdQ-_U7HNHRDcjsadtlrddQc07-V6SmtcXftgfh7vipFmENKWWBJ3ljCs/s320/apple5.JPG" width="500" /></a></div><br />
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Pork Chops with Apples <br />
4-5 Boneless Pork Chops<br />
2 Cans apple pie filling<br />
1 box cornbread stuffing mix<br />
1 cup chicken stock<br />
1 stick of melted butter<br />
¼ teaspoon nutmeg<br />
Salt <br />
Pepper<br />
Oil for browning<br />
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Preheat oven to 350 degrees.<br />
Heat oil in skillet and brown chops. After browning place in baking dish.<br />
Place apple filling in bowl. Add chicken stock and nutmeg and stir.<br />
Pour apple mixture over pork chops.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggDgyvCrb8we7swif2Ft_7Lj8YyCeEuGXXomnhqM6AYzL8zZ-mrYIsgHhSHFi7tgXvBawGIKNcCfTcT1tNv7lbMGlS5b5kf1VMBK0QOFRXha5kgF8SiNkbs7LGehvmyFRPhKzAvHXJkoE/s1600/apple1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="430" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggDgyvCrb8we7swif2Ft_7Lj8YyCeEuGXXomnhqM6AYzL8zZ-mrYIsgHhSHFi7tgXvBawGIKNcCfTcT1tNv7lbMGlS5b5kf1VMBK0QOFRXha5kgF8SiNkbs7LGehvmyFRPhKzAvHXJkoE/s320/apple1.JPG" width="500" /></a></div><br />
Make a layer on top of apple mixture with stuffing mix.<br />
Drizzle butter over stuffing mix.<br />
Gently press the stuffing mix down onto apple mixture.<br />
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Cover with foil and bake for 45 minutes.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvJYbtWtZXKbk9HfXhX2htcjhgDL7nWGzmb5oGUmY9WsNVluCwNXSss3KwqkK5NHjHncm5O3SZ1NHE_aqOxyfiaIueWIJUbChOsD5xtMjPvTPtlwMoVz0-4DzGzjxfRacDc9z3blH_hEo/s1600/apple3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="430" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvJYbtWtZXKbk9HfXhX2htcjhgDL7nWGzmb5oGUmY9WsNVluCwNXSss3KwqkK5NHjHncm5O3SZ1NHE_aqOxyfiaIueWIJUbChOsD5xtMjPvTPtlwMoVz0-4DzGzjxfRacDc9z3blH_hEo/s320/apple3.JPG" width="500" /></a></div><br />
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I am also linking up with these lovely parties this week!<br />
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http://www.foodtripfriday.net <br />
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<center><a href="http://www.ekatskitchen.com/"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxro93zFBx6aM1T5QwRoY29RsWUAgejp4Znv3dAp3rehasM09_Af7vInAEkJ-HvZbgBkDnbkQmjzcsjJ9K26po1g2fKGq4SBzSOIEJ3n1UEjmGjSYvIPmWUgomacFgPntTygpOKPTLEts/" /></a></center><br />
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<a href="http://www.everydaytastes.com/%20" target="_blank"><img alt="It's a Keeper" height="125" src="http://www.everydaytastes.com/wp-content/uploads/2011/01/IAK-Button-.jpg%20" width="125" /></a><br />
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<a href="http://notyourordinaryrecipes.blogspot.com/" target="_blank"><img src="http://www.voiceboks.com/community/public/admin/Foodie%20Friday.jpg" /></a><br />
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<a href="http://mizhelenscountrycottage.blogspot.com" target="_blank"><img src="http://i755.photobucket.com/albums/xx199/darnold23/Miz-Helen-Badge-ALT5.jpg" border="0" alt="Miz Helen’s Country Cottage" /></a>Anonymoushttp://www.blogger.com/profile/11059245947570496711noreply@blogger.com6tag:blogger.com,1999:blog-9190864611924000595.post-50053438468537587992011-09-29T12:28:00.001-04:002011-09-30T08:15:54.115-04:00Pineapple Upside Down Cornmeal Cake<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSgZayeb32dDKlS9EDx1e7vxhZD94TUGIolqrHKeeJvMHDsfyo3yzDt-fTL1RziLLQMh7F_mecVkpzzAuMEOUVvpBFfk8gQP6iIkhTpBQsaFBFtwOC4wWiYkvAS14PsDaxpiIZOemHzZ0/s1600/pine3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="390" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSgZayeb32dDKlS9EDx1e7vxhZD94TUGIolqrHKeeJvMHDsfyo3yzDt-fTL1RziLLQMh7F_mecVkpzzAuMEOUVvpBFfk8gQP6iIkhTpBQsaFBFtwOC4wWiYkvAS14PsDaxpiIZOemHzZ0/s320/pine3.JPG" width="470" /></a></div><br />
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I have a confession. I have never made a pineapple upside down cake. Well until the other day.<br />
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I remember eating this cake in my grandmother's kitchen and tasting it at church homecomings. Moist cake with a decadent topping of pecans, pineapple and cherries. YUM! <br />
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Not sure why I never prepared one.Maybe I was afraid Old Betsy (the iron skillet) would fail me? Now I have renewed faith in Old Betsy. She "turned out" the prettiest cake.<br />
<br />
I tweaked an Alton Brown recipe. Pineapple Upside Down Cornmeal Cake (wow long title) Have I mentioned I am a huge fan of his? I enjoy all the scientific explanations and such. I'm such nerd. HaHaHa. There hasn't been one of his recipes to fail me yet.<br />
<br />
The recipe called for coarse ground cornmeal. I live in the sticks,hill, boondocks and the stores here do not have plain,coarse, ground cornmeal. I adapted and used cornmeal mix and only added 1 tsp of baking powder.<br />
<br />
The original recipe did not call for buttermilk.I added 1/2 cup and added to the cornmeal mix along with the whole milk to soak. I allowed the mixture to soak for 45 minutes and kept stirring it to ensure good absorption. <br />
<br />
I was amazed that there wasn't any hint of cornmeal taste or grit in this cake! <br />
<br />
I did not chop the pecans. I wish I had. The whole pecans kind of just disappeared throughout the cake. Next time, more nuts throughout the cake!<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhI_9PnBAqIz5qJqH2e8zhsVAv4QAovyf0TUV1xYvQTMK2mY_5GRiIsaA-YeA7_PbUQmA5o2zkMQhNeMj3_QRctIipvOIOBlABtyxIIr-2wA0wbSCo2ooI5KdT1TVnwxJ7SLQ-2RLzTz8c/s1600/pine4.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="390" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhI_9PnBAqIz5qJqH2e8zhsVAv4QAovyf0TUV1xYvQTMK2mY_5GRiIsaA-YeA7_PbUQmA5o2zkMQhNeMj3_QRctIipvOIOBlABtyxIIr-2wA0wbSCo2ooI5KdT1TVnwxJ7SLQ-2RLzTz8c/s320/pine4.JPG" width="470" /></a></div><br />
<br />
Pineapple Upside Down Cornmeal Cake (adapted from Alton Brown)<br />
<br />
3/4 cup whole milk <br />
1/2 cup buttermilk (at room temp)<br />
1 cup white cornmeal mix<br />
1 stick of unsalted butter<br />
1 cup dark brown sugar<br />
6 slices canned pineapple in heavy syrup <br />
6 maraschino cherries <br />
1/3 cup chopped pecans, toasted <br />
3 tablespoons juice from canned pineapple <br />
3 whole eggs<br />
1 cup all-purpose flour<br />
1 teaspoon baking powder <br />
1/2 teaspoon salt<br />
1 cup sugar<br />
1/2 cup canola oil <br />
Directions<br />
Preheat oven to 350 degrees F.<br />
In a microwave-proof dish, bring the whole milk to a boil. Remove the milk from the microwave and add the cornmeal mix and buttermilk. Stir and let soak at room temperature for 45 minutes. Set aside.<br />
Melt the butter in a 10-inch cast iron skillet over medium heat. Once the butter has melted, add the brown sugar and stir until the sugar dissolves, about 5 minutes. Remove the skillet from the heat and carefully place 1 slice of pineapple in the center of the pan. Place the other 5 slices around the center slice in a circle. Place the cherries in the centers of the pineapple slices and sprinkle the nuts evenly over the fruit. Drizzle pineapple juice over top.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYghWNUAuohoVdQH0xrbTiCzkNhYTUGRJ7AkZRNzvrQLrRNI2Uw2e6HcyeS-ly5leoSAvp0DpuHbmsckTi6PWbK0OY46J1D825WVCdyfximPKuMIWUtBcP4tz_UMWOikjKbaI3WJh8a4M/s1600/pine1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="390" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYghWNUAuohoVdQH0xrbTiCzkNhYTUGRJ7AkZRNzvrQLrRNI2Uw2e6HcyeS-ly5leoSAvp0DpuHbmsckTi6PWbK0OY46J1D825WVCdyfximPKuMIWUtBcP4tz_UMWOikjKbaI3WJh8a4M/s320/pine1.JPG" width="470" /></a></div><br />
Sift the flour, baking powder, and salt into a medium mixing bowl and whisk to combine.<br />
In a separate mixing bowl, whisk the eggs. Add the sugar to the eggs and whisk to combine. Add the canola oil and whisk. Add the cornmeal mix and milk mixture to the egg mixture and whisk to combine. Add this to the flour and stir just until combined. Pour the batter over the fruit in the skillet and bake for 40 to 45 minutes.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhGZ7uvmfgyfcvmzT5LWOTRcZFd4s9przuRnxDhMkyhi8LpQSW-jJAnsUOYXHAsGVTDZIqek1Kg0c7_6yOTirD1ry-UQ9IcEOA-aCLVRVxFc0tO67spnjtrwx3Vx5qrj8KmvL7w2Gws6E/s1600/pine2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="390" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhGZ7uvmfgyfcvmzT5LWOTRcZFd4s9przuRnxDhMkyhi8LpQSW-jJAnsUOYXHAsGVTDZIqek1Kg0c7_6yOTirD1ry-UQ9IcEOA-aCLVRVxFc0tO67spnjtrwx3Vx5qrj8KmvL7w2Gws6E/s320/pine2.JPG" width="470" /></a></div><br />
<br />
Remove from oven and let cool for 30 minutes in the skillet. Set a platter on top of the skillet and carefully invert the cake. Serve.<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfEQPM86PTCYvOLUplYKjCuBl0ajo2QStVmqtDX1KWsYcl1_S3kwDLdI5TK4EeiSlYYtNlKcFg_2Rac-ykd-2-4AUjNRRjfUh7jCai9KeZrfQ0yR16_60fu5h603iATUK8CWxAIGiVgWc/s1600/pine5.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="390" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfEQPM86PTCYvOLUplYKjCuBl0ajo2QStVmqtDX1KWsYcl1_S3kwDLdI5TK4EeiSlYYtNlKcFg_2Rac-ykd-2-4AUjNRRjfUh7jCai9KeZrfQ0yR16_60fu5h603iATUK8CWxAIGiVgWc/s320/pine5.JPG" width="470" /></a></div><br />
I am also linking to these lovely and fun linky parties!<br />
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<center><a href="http://www.ekatskitchen.com"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxro93zFBx6aM1T5QwRoY29RsWUAgejp4Znv3dAp3rehasM09_Af7vInAEkJ-HvZbgBkDnbkQmjzcsjJ9K26po1g2fKGq4SBzSOIEJ3n1UEjmGjSYvIPmWUgomacFgPntTygpOKPTLEts/" /></a></center>Anonymoushttp://www.blogger.com/profile/11059245947570496711noreply@blogger.com16tag:blogger.com,1999:blog-9190864611924000595.post-69952905966071195972011-09-25T14:24:00.000-04:002011-09-25T14:24:47.626-04:00Green Beans with Caramelized Onion and Red Potatoes<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0AaEWdN0EzgXB-5AWHDEd1zscGP8keD2Zy4OkxJoijO8c5pSbCsCVuiZuaS7TP62QZl2mw41-PurRDGXaIBz3wlHoOZ9fPXmHfCzd-89iGjCnhNhT9UrpikwetXQbNFB2NxtoHEbggPM/s1600/green+beans+1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="330" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0AaEWdN0EzgXB-5AWHDEd1zscGP8keD2Zy4OkxJoijO8c5pSbCsCVuiZuaS7TP62QZl2mw41-PurRDGXaIBz3wlHoOZ9fPXmHfCzd-89iGjCnhNhT9UrpikwetXQbNFB2NxtoHEbggPM/s320/green+beans+1.JPG" width="400" /></a></div><br />
<br />
<br />
I have a thing with wanting a green vegetable with dinner. <br />
<br />
It's not a rule.<br />
<br />
Something green always looks better on your plate and is good for you too.<br />
<br />
I love green beans.<br />
<br />
Not wanting to take a trip to the grocery store, I dug around in the freezer and found a bag of frozen green beans.<br />
<br />
Now what to do with the green beans?<br />
<br />
I love onions.<br />
<br />
So I decided to caramelize the onions and add them to the green beans.<br />
<br />
The smell of the onions cooking reminded me of French Onion Soup. (YUM)<br />
<br />
Red potatoes were added as the stock and beans cooked.They absorbed the flavor of the garlic and shallot very well.<br />
<br />
The onions melted in my mouth, the potatoes were soft and the beans still had a slight fresh crunch.<br />
<br />
Next time I think bacon or ham would be a nice touch too!<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFA0NJUebpt1_b48kdwfXfyTH-hs3rXSF54pfpekWCOcauywFfIgaz2VZrS1akFHaQWUEcMt0OrMuslOU3T7SWu4YQCuXPXtzC86GpWpwPFjSJCfqUlYQ4AQRzET0NtZ3hu314uX4GTks/s1600/greenbeans1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="330" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFA0NJUebpt1_b48kdwfXfyTH-hs3rXSF54pfpekWCOcauywFfIgaz2VZrS1akFHaQWUEcMt0OrMuslOU3T7SWu4YQCuXPXtzC86GpWpwPFjSJCfqUlYQ4AQRzET0NtZ3hu314uX4GTks/s320/greenbeans1.JPG" width="400" /></a></div><br />
<br />
Green Beans with caramelized Onions and Red Potatoes:<br />
<br />
Ingredients:<br />
<br />
1 pound frozen green beans<br />
3 small red potatoes quartered <br />
1 cup chicken stock<br />
1 clove garlic minced<br />
1 shallot minced<br />
Salt<br />
pepper<br />
2-3 Onions halved then sliced<br />
1 tablespoon butter<br />
1 tablespoon olive oil<br />
Salt<br />
Pepper<br />
Pinch of sugar<br />
<br />
To prepare the green beans:<br />
<br />
Add 1 clove of minced garlic and minced shallot to 1/2 cup of chicken stock.<br />
Bring to a boil add potatoes, boil for 5 minutes then add frozen green beans.<br />
<br />
Return to boil and cook until stock is nearly gone.<br />
Sometimes I need to use a little more stock. <br />
<br />
If any stock is left in beans. Drain beans and add your onions.<br />
<br />
<br />
To prepare the onions: <br />
Heat a large pan over medium-low heat. Add the oil and butter.. <br />
Once the better is melted add the sliced onions. Sprinkle salt and pepper. <br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKxuIlvkbgb6xIGdIz4FCcGhCOVIzLzqGqL_gGmSuiuvID8TPUyYa0EzDtMvbYpJoN0xbJmGfYnp7YsVdKziOOEN7MVnErSgu_FiTzqf4iO0Vz04PIMBt2Kexus-bu8ow8CRIM7iXeEz0/s1600/greensbeans2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="330" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKxuIlvkbgb6xIGdIz4FCcGhCOVIzLzqGqL_gGmSuiuvID8TPUyYa0EzDtMvbYpJoN0xbJmGfYnp7YsVdKziOOEN7MVnErSgu_FiTzqf4iO0Vz04PIMBt2Kexus-bu8ow8CRIM7iXeEz0/s320/greensbeans2.JPG" width="400" /></a></div><br />
Continue to cook on medium heat and cover pain for 5 minutes. <br />
<br />
Remove lid and start stirring onions every few minutes. Add a pinch of sugar and stir more. You know its right when you hear a faint sizzle. <br />
<br />
Continue cooking and stirring frequently until you reach your desired color.<br />
<br />
Mix with cooked green beans and serve.<br />
<br />
YUM!Anonymoushttp://www.blogger.com/profile/11059245947570496711noreply@blogger.com5tag:blogger.com,1999:blog-9190864611924000595.post-27426117055125279912011-09-23T08:02:00.002-04:002011-09-23T08:13:19.172-04:00Meatball Stew<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiwMgLdhyGbVaIjPMKlEkBWi4LjdCjmW9fzLmOWKK8vJwuHxYXD_8dSxncI3IB07YQm4S4qbxc4EFYZBwSV9oZiQgeDfmeMdKEOOBIsQti2P9tGXgmIBW2LN-jS2mAy3nGvuG3iBGgZAc/s1600/DSC03121.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiwMgLdhyGbVaIjPMKlEkBWi4LjdCjmW9fzLmOWKK8vJwuHxYXD_8dSxncI3IB07YQm4S4qbxc4EFYZBwSV9oZiQgeDfmeMdKEOOBIsQti2P9tGXgmIBW2LN-jS2mAy3nGvuG3iBGgZAc/s320/DSC03121.JPG" width="400" /></a></div><br />
I saw this recipe in an email recently and decided to tweak it somewhat.<br />
<br />
Stew is absolutely a comfort food and one that I usually prepare and let "stew" for <br />
<br />
hours in the crock pot.<br />
<br />
This recipe is an easier and much quicker stew. Meatball stew is also very frugal.<br />
<br />
Served on buttered noodles it hit the spot on these much cooler evenings. <br />
<br />
Less beef could be used. However, I made extra meatballs,placed them on a jelly <br />
<br />
pan,froze, and placed them in a freezer bag. The next time I prepare this dish, <br />
<br />
meatballs are ready!<br />
<br />
<br />
<br />
Meatball Stew: (Adapted from Rachael Ray)<br />
2 pounds ground beef<br />
1 cup bread crumbs<br />
2 large eggs<br />
4 tablespoons olive oil<br />
4 carrots chopped<br />
2 potatoes peeled and chopped<br />
1 onion chopped<br />
2 celery stalks chopped<br />
½ bag (8 ounces) of frozen peas<br />
4 tablespoons flour<br />
2 teaspoons garlic powder<br />
2 teaspoons paprika<br />
1 teaspoon onion powder<br />
Salt<br />
Pepper<br />
2 cans beef broth<br />
1 tablespoon caraway seeds<br />
<br />
<br />
In a large bowl, combine the beef, bread crumbs, egg, 1 teaspoon salt and 1/4 teaspoon pepper. Mix well and form into 1 1/2-inch meatballs.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFUCQQrbYrTClfSqEzZHYgJ0VNRzcTVxyv67NUUi7pZW9G3w3XzB_5veRj6w4NhbUC6mZiivngLdZ3qUEjjb7OKVOXIdFzr9CzsEn1LErzWviQFHZdKCavtbvEIm8_pgt001ZZ9EkocJc/s1600/DSC03120.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFUCQQrbYrTClfSqEzZHYgJ0VNRzcTVxyv67NUUi7pZW9G3w3XzB_5veRj6w4NhbUC6mZiivngLdZ3qUEjjb7OKVOXIdFzr9CzsEn1LErzWviQFHZdKCavtbvEIm8_pgt001ZZ9EkocJc/s320/DSC03120.JPG" width="400" /></a></div><br />
In a medium to large Dutch oven heat the olive oil over medium-high heat. Working in 2 batches, add the meatballs and cook, shaking the skillet often, until lightly browned, 5 to 7 minutes. Transfer to paper towels to drain. <br />
<br />
I used a spoon to gently turn the meatballs, making sure to give ample time for the meat to cook and release from pan.<br />
<br />
Transfer to paper towels to drain. <br />
<br />
Pour off all but 1 tablespoon of the fat in the skillet and add the carrots, potatoes, onion and celery. Cook, stirring constantly, until softened, about 3 minutes. Stir in the flour and paprika and cook for 1 minute. Pour in the beef broth and bring to a boil over high heat, scraping up any browned bits from the bottom of the pan; season to taste with salt and pepper. Add the reserved meatballs and caraway seeds, reduce the heat to medium-low and simmer for 5 minutes. <br />
Serve with buttered noodles.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiX9giqjTGOHvAlTvFFkEt6kCaqr8C9RCMQv8b9hSlbnJ3u7zejF8EUQLgUH9SFEue8Yi1syG00sm5WtI-cjBggqaSccnl37wk2BrNVDJ7PxV5l7qIemrOKXzUKKkuu-ZRW94h9zhPfFCg/s1600/DSC03124.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiX9giqjTGOHvAlTvFFkEt6kCaqr8C9RCMQv8b9hSlbnJ3u7zejF8EUQLgUH9SFEue8Yi1syG00sm5WtI-cjBggqaSccnl37wk2BrNVDJ7PxV5l7qIemrOKXzUKKkuu-ZRW94h9zhPfFCg/s320/DSC03124.JPG" width="400" /></a></div><br />
<br />
<br />
I'm also linking to these wonderful parties:<br />
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</a><br />
<center><a href="http://www.ekatskitchen.com/"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxro93zFBx6aM1T5QwRoY29RsWUAgejp4Znv3dAp3rehasM09_Af7vInAEkJ-HvZbgBkDnbkQmjzcsjJ9K26po1g2fKGq4SBzSOIEJ3n1UEjmGjSYvIPmWUgomacFgPntTygpOKPTLEts/" /></a></center>Anonymoushttp://www.blogger.com/profile/11059245947570496711noreply@blogger.com22tag:blogger.com,1999:blog-9190864611924000595.post-15509084683902733682011-09-18T21:22:00.000-04:002011-09-18T21:22:20.346-04:00Coconut Macaroons<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKDcgaYXDDJpXlQtsq2iwcFowuIClEhPQuPSNz7u9RbouOzOOkrR0coZwBoOFVX3ENIMPur0VXJoWnfzvL9fd4Hi2RjF9Kde3Z9QNBY-v5HOnjHp87Q81rGJwhznG1FXDst5c8ymp1gZY/s1600/cookies2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKDcgaYXDDJpXlQtsq2iwcFowuIClEhPQuPSNz7u9RbouOzOOkrR0coZwBoOFVX3ENIMPur0VXJoWnfzvL9fd4Hi2RjF9Kde3Z9QNBY-v5HOnjHp87Q81rGJwhznG1FXDst5c8ymp1gZY/s320/cookies2.JPG" width="400" /></a></div><br />
The days have been so nice here in Georgia.<br />
<br />
So nice that once again,the oven came back on.<br />
<br />
This recipe for macaroons is quick, easy and satisfies a craving for something sweet.<br />
<br />
The coconut for some reason, reminded me that Christmas is coming soon. Maybe it reminds me so because it resembles snow?<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_tHluLl8jbzR0KBHZW7f0ALo23ctCWujeGYkbjLRuZTHoL3s1pwxoavrlsX-DNgWkFdg5dTKsvfufVGaxYyLzwKO78fLm7sSSpXDWMWmCQSodbn_7LUiFvrJJe1At3ghEluqnDvLSQf0/s1600/cookies4.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_tHluLl8jbzR0KBHZW7f0ALo23ctCWujeGYkbjLRuZTHoL3s1pwxoavrlsX-DNgWkFdg5dTKsvfufVGaxYyLzwKO78fLm7sSSpXDWMWmCQSodbn_7LUiFvrJJe1At3ghEluqnDvLSQf0/s320/cookies4.JPG" width="400" /></a></div><br />
This recipe only makes 12. I think next time I will double it! <br />
<br />
Coconut Macaroons:<br />
<br />
2 egg whites<br />
1/3 cup sugar<br />
2 tablespoons all purpose flour<br />
¼ teaspoon almond extract<br />
2 cups coconut<br />
Silvered almonds<br />
Semi sweet chocolate bits<br />
1 tablespoon butter<br />
1/3 cup of milk<br />
<br />
Heat oven to 325 degrees.<br />
Grease and lightly flour cookie sheet.<br />
In a medium bowl, beat egg whites until frothy.<br />
Add sugar, flour, salt and almond extract and blend.<br />
Stir in coconut.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlzAQIIlAoWXu8WXB7GtDhLNpynyG5Xo3zOw5JTt0DXkeCNUgKB3GRCF9w2eaJ_JKvlpjpov_eNdZZS-7y_UCPPxlYPlKad4kLgDDZUW6gIJekeqeziHh4Cs50jBEt1cRi4LWkMCbLhRk/s1600/cookies5.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlzAQIIlAoWXu8WXB7GtDhLNpynyG5Xo3zOw5JTt0DXkeCNUgKB3GRCF9w2eaJ_JKvlpjpov_eNdZZS-7y_UCPPxlYPlKad4kLgDDZUW6gIJekeqeziHh4Cs50jBEt1cRi4LWkMCbLhRk/s320/cookies5.JPG" width="400" /></a></div><br />
Drop dough by tablespoons 2 inches apart onto greased and floured cookie sheet.<br />
Gently press a few silvered almonds onto each mound.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6Ib5n7yQ50MA-9Wim0fAERjPoklu0Th8gEblS3TF5SLoB5qcplK3zvEwbL9ZOBB18VgOzM7RWn4yBO0Cbujp6ES7E7_ngwzePIHWkU-d3nwMhjCKWEzYSF4-g6L1ncB0b02YgBBIj_ro/s1600/cookies1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6Ib5n7yQ50MA-9Wim0fAERjPoklu0Th8gEblS3TF5SLoB5qcplK3zvEwbL9ZOBB18VgOzM7RWn4yBO0Cbujp6ES7E7_ngwzePIHWkU-d3nwMhjCKWEzYSF4-g6L1ncB0b02YgBBIj_ro/s320/cookies1.JPG" width="400" /></a></div><br />
Bake at 325 degrees for 14-17 minutes or until set and light golden brown.<br />
Remove from cookie sheet.<br />
<br />
Place semi sweet chocolate chips and butter in microwave safe bowl.<br />
Melt<br />
Add milk and whisk.<br />
Drizzle over macaroons. <br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEix3TKbcd3hdki6Avii_KvU22DDB-Ay32pPZzGsvvGS2IOSeTM1pfVevTKFJ8q39BYNVOuL3_jRiuMjh7IqTNYKTeLtvT0JsyNFJnMfNW5p9fbhripE9HHLgKiwdIE-7TxhkhxZaQ0NJJI/s1600/cookies7.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEix3TKbcd3hdki6Avii_KvU22DDB-Ay32pPZzGsvvGS2IOSeTM1pfVevTKFJ8q39BYNVOuL3_jRiuMjh7IqTNYKTeLtvT0JsyNFJnMfNW5p9fbhripE9HHLgKiwdIE-7TxhkhxZaQ0NJJI/s320/cookies7.JPG" width="400" /></a></div>I am also joining in over at Delightful Country Kitchen's link party at: <a href="http://www.delightfulcountrycookin.com/">http://www.delightfulcountrycookin.com/</a>Anonymoushttp://www.blogger.com/profile/11059245947570496711noreply@blogger.com2tag:blogger.com,1999:blog-9190864611924000595.post-4531852766420379702011-09-15T13:09:00.000-04:002011-09-15T13:09:35.110-04:00Beer Braised Chicken and Onions<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhO6xby5Urtd2uE8ATCKxudVMm3DUy_czRENvjZNxUuK_BVuf2_XcYbhtk3yQQMJej_inH9drElLFU0sTW6Tj_sPSNGdMUHYPdffFvy49pfV6O3YlyJuDMN4g2TAosLbYho88NnM5wY75c/s1600/chicken2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhO6xby5Urtd2uE8ATCKxudVMm3DUy_czRENvjZNxUuK_BVuf2_XcYbhtk3yQQMJej_inH9drElLFU0sTW6Tj_sPSNGdMUHYPdffFvy49pfV6O3YlyJuDMN4g2TAosLbYho88NnM5wY75c/s320/chicken2.JPG" width="480" /></a></div><br />
<br />
I had a very busy day planned and wanted to get a jump on that night's dinner.<br />
<br />
My slow cooker made an appearance.<br />
<br />
Not wanting a trip to the grocery store I studied my pantry and fridge and came up with Beer Braised Chicken and Onions...a "Chicken Carbonnade".<br />
<br />
Light Beer was used and not one single drop of oil was needed for this recipe! <br />
<br />
Don't let the amount of onions scare you away. Most of the onions and carrots "Melt and meld" into the dish.<br />
<br />
<br />
The results were wonderful! The chicken was tender and moist. The sauce, (gravy, here in Georgia) was scrumptious. I served the dish on rice and the rice absorbed the flavors and aroma very well. <br />
<br />
Beer in the slow cooker does give off a hmm beer smell. One son came into the house and asked me if I was making beer! HaHa.<br />
<br />
When I told my youngest son, rooster that he would be having Chicken Carbonnade for dinner; He asked: "Mom, isn't carbon an element?" HaHaHa<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYrVKFgoqPnlkn1buDDYadkBkbXKwKcfovZ9TZFiO3QiyX9mnNQJ5y_WU6Ap-YVnYmv4xRaTw_trO6_oZ7KSXayePsewwXM4_Z8KpYGHUl2Pjo-c-1BF2ESi9VlSWleWsI-PZo99qUsjU/s1600/chicken1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYrVKFgoqPnlkn1buDDYadkBkbXKwKcfovZ9TZFiO3QiyX9mnNQJ5y_WU6Ap-YVnYmv4xRaTw_trO6_oZ7KSXayePsewwXM4_Z8KpYGHUl2Pjo-c-1BF2ESi9VlSWleWsI-PZo99qUsjU/s320/chicken1.JPG" width="480" /></a></div><br />
<br />
Ingredients:<br />
<br />
2-3 Pounds Boneless,Skinless Chicken Breasts<br />
1 Bottle of Beer<br />
1 1/2 Cups Chicken Stock or broth<br />
2 Green or Red Bell Peppers<br />
2 Carrots grated<br />
2 Large Onions Sliced<br />
2 Cloves of Garlic minced<br />
2 Packages Chicken Gravy Mix<br />
1 Teaspoon Paprika<br />
1 Cup or so of flour<br />
Salt<br />
Pepper<br />
<br />
Place one layer of sliced onions on bottom of slow cooker.<br />
Salt and pepper chicken on both sides.<br />
Coat chicken with flour and place on onions in slow cooker.<br />
Cover chicken with remaining onions,garlic,bell pepper,carrots and both packages of gravy mix.<br />
Pour beer and chicken stock on and around chicken.<br />
With a spoon mix gravy around sides of chicken.<br />
<br />
Cook on High setting for 6 hours or low setting for 8 hours.<br />
Serve with rice or noodles.Anonymoushttp://www.blogger.com/profile/11059245947570496711noreply@blogger.com4tag:blogger.com,1999:blog-9190864611924000595.post-79784861483291276372011-09-10T16:18:00.000-04:002011-09-10T16:18:13.629-04:00Pear Cobbler..Simply made<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJyu_jCoTVFRyvRCaKoECEwMsiWf_WbOW9HpZie4-NhnsqyX5LPpDi4wCP61_fS60fH24NiP2UJjCHxsDYgMXzvD4swXbXovXkDzPIxQs7ahEwtnJiHSjaFiULzwaPuZ8PKoZhx3fmI60/s1600/pear8.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJyu_jCoTVFRyvRCaKoECEwMsiWf_WbOW9HpZie4-NhnsqyX5LPpDi4wCP61_fS60fH24NiP2UJjCHxsDYgMXzvD4swXbXovXkDzPIxQs7ahEwtnJiHSjaFiULzwaPuZ8PKoZhx3fmI60/s320/pear8.JPG" width="320" /></a></div><br />
<br />
<br />
Here in Georgia, the weather has been wonderful with warm afternoons and cool crisp mornings.<br />
<br />
I have a pear tree that stands proudly in my backyard. Pears are hanging heavily on the tree’s branches and also are laying on the ground. The squirrels have also enjoyed the pears.<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhh71toDBDz3beOGKdu1Haud1pPDGtCsRV5CriaY_rL5owAwcSZrO2Elx1T8mVpg5eiWFskyMpP982xf4Obuh78Mdp1d7G9eHQX3MNaDMNB7wjGDtYscZXxG2cyXrcVY0PvOprOJWQKCaA/s1600/pear1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhh71toDBDz3beOGKdu1Haud1pPDGtCsRV5CriaY_rL5owAwcSZrO2Elx1T8mVpg5eiWFskyMpP982xf4Obuh78Mdp1d7G9eHQX3MNaDMNB7wjGDtYscZXxG2cyXrcVY0PvOprOJWQKCaA/s320/pear1.JPG" width="320" /></a></div><br />
<br />
We picked pears yesterday and the cool morning today inspired me to heat the oven and make a cobbler.<br />
<br />
This recipe gives more of a cake like topping. If Fall has a taste and smell, the spice and warmth of this cobbler would be it for me and my gang. Ice cream melts lovely on top too!<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitsyqo4KgJMAGhJdVw4PU16394kQWazZ29kiV6o1dlxzEAlZfBXZReuMiEyZBj-1dYI6vy2-jWHVWhyphenhyphen3g0lHBQkeT6rxhm6ANNEHKobd7Sc4ebWOGIsMQsmtGjXmTPt09otMyWNBXo1Ys/s1600/pear9.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitsyqo4KgJMAGhJdVw4PU16394kQWazZ29kiV6o1dlxzEAlZfBXZReuMiEyZBj-1dYI6vy2-jWHVWhyphenhyphen3g0lHBQkeT6rxhm6ANNEHKobd7Sc4ebWOGIsMQsmtGjXmTPt09otMyWNBXo1Ys/s320/pear9.JPG" width="320" /></a></div><br />
<br />
Yes, my home smelled like the soon - to - come, the impending and most welcome season of Fall!<br />
<br />
<br />
Pear Cobbler<br />
Ingredients:<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7ieAgCWcKmjae6TiNQzI-KJ8wTzTWKEDw6X6wZuwRY7qolTWiYsedj19MVQ6cdyzBpirRCj0ldUwiUIFt2ARtzo1Lh0C6r1hMKe9TNGN1z6NFsrW7A0khgtRTjpqA3bmk15XgChmOHOE/s1600/pear3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7ieAgCWcKmjae6TiNQzI-KJ8wTzTWKEDw6X6wZuwRY7qolTWiYsedj19MVQ6cdyzBpirRCj0ldUwiUIFt2ARtzo1Lh0C6r1hMKe9TNGN1z6NFsrW7A0khgtRTjpqA3bmk15XgChmOHOE/s320/pear3.JPG" width="320" /></a></div><br />
<br />
2 cups sliced pears<br />
½ cup sugar<br />
¼ cup brown sugar<br />
1 stick butter <br />
¾ cup flour<br />
¼ teaspoon salt<br />
¼ teaspoon ground nutmeg<br />
1 teaspoon cinnamon<br />
2 teaspoons baking powder<br />
1 cup milk<br />
<br />
Mix pears with 1/2 cup sugar and let stand at least 30 minutes up to an hour.<br />
Place butter in 2-quart casserole and place in 325° oven until melted.<br />
Combine all dry ingredients, including remaining 1/2 cup of sugar.<br />
Mix well.<br />
Beat egg and add to milk.<br />
Slowly combine with dry ingredients to make a batter.<br />
Pour over melted margarine.<br />
Do not stir.<br />
Spoon pears on top of batter.<br />
Do not stir.<br />
Bake at 325° for 1 hour.<br />
Serve hot or cold.Anonymoushttp://www.blogger.com/profile/11059245947570496711noreply@blogger.com4tag:blogger.com,1999:blog-9190864611924000595.post-87762644630281892282011-09-08T08:27:00.002-04:002011-09-08T08:35:34.841-04:00Stuffed Zucchini<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_0myzfh7FoLy72Lj5OL82OsR8b7IBgAXTSbutQvYpITT-D9iPZb8geqmhZf1Q9RepKC9qjyW_KmapMVGo0Q-NJv3qb_0xqYbUwiDYp1Oo7AClZ4kLg58R8tfF1yy1fCKvWIGIyzxYcFY/s1600/zucc+7.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_0myzfh7FoLy72Lj5OL82OsR8b7IBgAXTSbutQvYpITT-D9iPZb8geqmhZf1Q9RepKC9qjyW_KmapMVGo0Q-NJv3qb_0xqYbUwiDYp1Oo7AClZ4kLg58R8tfF1yy1fCKvWIGIyzxYcFY/s320/zucc+7.JPG" width="320" /></a></div><br />
<br />
Zucchini is abundant during the summer months.<br />
<br />
Grocery stores are overflowing and Zucchini is super cheap.<br />
<br />
The local vegetable stands offer small, medium or large “cups” grown fresh in the seller’s garden.<br />
<br />
I love Zucchini.<br />
<br />
I always purchase the large “cup”.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEij9mxO_MnRJ5o6xx-mzlVgOiF0aY3IIKAZh2tWKHKqa7rB8ALhYHu9Kq7pVvZ1j3DfHUK1R_JrZcKgYwGmGcVbiTsjU2U7SNWVrmrq6Jk6AmssgFNT2vbqVttmoH7A9kTh8U58BAue_xA/s1600/zucc+1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEij9mxO_MnRJ5o6xx-mzlVgOiF0aY3IIKAZh2tWKHKqa7rB8ALhYHu9Kq7pVvZ1j3DfHUK1R_JrZcKgYwGmGcVbiTsjU2U7SNWVrmrq6Jk6AmssgFNT2vbqVttmoH7A9kTh8U58BAue_xA/s320/zucc+1.JPG" width="320" /></a></div><br />
<br />
This summer I have fried, boiled, grilled, sautéed Zucchini.<br />
I have also used it raw in salads.<br />
<br />
Craving a prelude to the soon to come winter comfort food; I decided to stuff the Zucchini.<br />
<br />
It is a easy and satisfying recipe.<br />
<br />
The now double digits (10) “Rooster” never fussed about it being green and a vegetable.<br />
<br />
I'm joining Full Plate Thursday this week over at: http://<a href="http://www.blogger.com/mizhelenscountrycottage.blogspot.com/2011/09/full-plate-thursday-9-8-11.html">mizhelenscountrycottage.blogspot.com/2011/09/full-plate-thursday-9-8-11.html<br />
</a><br />
Stuffed Zucchini:<br />
<br />
5 zucchini squash washed and cut in half lengthwise<br />
2 cloves of garlic minced<br />
3 tablespoons olive oil<br />
½ teaspoon of salt<br />
½ teaspoon of black pepper<br />
3 tablespoons of butter<br />
1 cup onion diced<br />
1 cup flavored stuffing mix<br />
½ cup fat free sour cream<br />
1 package frozen spinach thawed and squeezed dry<br />
1 cup sharp shredded cheese<br />
<br />
Preheat oven to 400 degrees F. <br />
Brush cut side of squash with olive oil; sprinkle with salt, and pepper. Place squash, cut side down, on a lined baking sheet. Bake 15 minutes, or until tender. Scoop out pulp, keeping shells intact; reserve pulp.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1fnWdm8UC0XjmEdUZpbW9dD536SSR2A04CjiUakNLRdBr7pk-dR3xU7GgQWtkWZ21qRDkDjvHu9L3Z2l5KCxTZ2RA_5b93_XV0yJ1g9HYL0ifNj2zVzIV8SqqldRtl-jYL5-H6NGBcSA/s1600/zucc+5.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1fnWdm8UC0XjmEdUZpbW9dD536SSR2A04CjiUakNLRdBr7pk-dR3xU7GgQWtkWZ21qRDkDjvHu9L3Z2l5KCxTZ2RA_5b93_XV0yJ1g9HYL0ifNj2zVzIV8SqqldRtl-jYL5-H6NGBcSA/s320/zucc+5.JPG" width="320" /></a></div><br />
<br />
Reduce heat to 350 degrees F. <br />
In a large skillet. Melt butter over medium heat. Add onion; cook 5 minutes or until transparent. Mix in minced garlic and cook for a minute. To the skillet, add stuffing mix, spinach, sour cream, Cheddar and squash pulp. Mix together and add salt and pepper, to taste. Cook for 3 minutes. Spoon mixture evenly into squash shells. Place on baking sheet, and bake 15 to 20 minutes, or until heated through. <br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7iyAaLEN1Y2XtRmMcN3nKASC7oabC22Qa3uJSeWs6inLakNoBoiMj1f6UNMLER24hHL-r_2OV9_59Rxjxmbm7SbGz1Dp5EskunaD4ABxV5nViZ-cQYS8-ePyPo-eqXdKmn5_GXBqQm2M/s1600/zucc+6.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7iyAaLEN1Y2XtRmMcN3nKASC7oabC22Qa3uJSeWs6inLakNoBoiMj1f6UNMLER24hHL-r_2OV9_59Rxjxmbm7SbGz1Dp5EskunaD4ABxV5nViZ-cQYS8-ePyPo-eqXdKmn5_GXBqQm2M/s320/zucc+6.JPG" width="320" /></a></div>Anonymoushttp://www.blogger.com/profile/11059245947570496711noreply@blogger.com5tag:blogger.com,1999:blog-9190864611924000595.post-71220836056788384582011-09-03T11:46:00.001-04:002011-09-03T11:50:18.180-04:00Brown Sugar Grilled Chicken<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvwgavIphmsjWdjz7v_kZaNJxF303gmJSz31iFvY0VXCO2P5BcGOOPoi_WorBJRAl6c1mwimn66hZmwMDRwVSY-4Tcm0CkGcNy_M90cnrXlIV34u-1U0o1yFDvTTr1wZ1H5Ma6GaZNIZQ/s1600/chicken5.JPG" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="240" width="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvwgavIphmsjWdjz7v_kZaNJxF303gmJSz31iFvY0VXCO2P5BcGOOPoi_WorBJRAl6c1mwimn66hZmwMDRwVSY-4Tcm0CkGcNy_M90cnrXlIV34u-1U0o1yFDvTTr1wZ1H5Ma6GaZNIZQ/s320/chicken5.JPG" /></a></div><br />
<br />
<br />
<br />
Sometimes I become bored with bottled BBQ sauce and sometimes I am just too lazy to make my own.<br />
<br />
Wanting something different I decided to add a rub to my chicken.<br />
<br />
I have used this rub in the past on chicken thighs in the oven and scattered green onions on top of each piece too.<br />
<br />
The results on the grill: Sweet and spicy! Also the sugar gives the chicken just enough char.<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUW3J7ioOsxci8fjE954tzwwMMKkfhxLyrzAxMkMVpxWDbwEWN2A-74CMlvsUcwdiWxMt3e6Qc2cPl14ZfDVNVLOqcIqAoeTVPnqwD9K8gr8gQqfw9hQjaMitNTOoBBCHNIJlGYoJYt2k/s1600/chicken1.JPG" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="240" width="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUW3J7ioOsxci8fjE954tzwwMMKkfhxLyrzAxMkMVpxWDbwEWN2A-74CMlvsUcwdiWxMt3e6Qc2cPl14ZfDVNVLOqcIqAoeTVPnqwD9K8gr8gQqfw9hQjaMitNTOoBBCHNIJlGYoJYt2k/s320/chicken1.JPG" /></a></div><br />
Brown Sugar Grilled Chicken:<br />
Ingredients:<br />
2 tsp Garlic Powder<br />
2 tsp Onion Powder<br />
2 tsp Paprika<br />
1 tsp Cumin<br />
1 tsp Black Pepper<br />
1 tsp Salt<br />
1 tsp Red Pepper Flakes (usually add this but the lil guy isn’t pepper friendly)<br />
1 cup Brown Sugar<br />
1 Tablespoon Olive Oil<br />
2 lbs Boneless Skinless Chicken Breasts<br />
<br />
Mix spices, olive oil and brown sugar together in a bowl.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwM5DVlRxP7JYSqt5Ml-sApmvwldkBgxNHg5dSDECVTohDcNjIdYYdry9iPX-3I7ZGuV9R1GbE0OLOhm7Kb3hvS9yGiPBlxSJ4ROTlQXz3c5JT61sAjDllFK3PmjzHnAv4lux4xRq-ihQ/s1600/chicken2.JPG" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="240" width="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwM5DVlRxP7JYSqt5Ml-sApmvwldkBgxNHg5dSDECVTohDcNjIdYYdry9iPX-3I7ZGuV9R1GbE0OLOhm7Kb3hvS9yGiPBlxSJ4ROTlQXz3c5JT61sAjDllFK3PmjzHnAv4lux4xRq-ihQ/s320/chicken2.JPG" /></a></div><br />
Cover top and bottom of each chicken breast with mixture.<br />
Place in fridge for about an hour or so.<br />
Grill on medium heat.<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHo6-L2JqIB7oAHxIzWcBzYaOXN31lopIhnvfGzD6p2XZ5AsBbGppPTF1hzf3WczCT63ST01OuEUQ4ai_qft0_9LzmOiXLhw6ooWpninV0O257kE7S0Q87mcSHALVGUnD5BQtatoCkCgQ/s1600/chicken3.JPG" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="240" width="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHo6-L2JqIB7oAHxIzWcBzYaOXN31lopIhnvfGzD6p2XZ5AsBbGppPTF1hzf3WczCT63ST01OuEUQ4ai_qft0_9LzmOiXLhw6ooWpninV0O257kE7S0Q87mcSHALVGUnD5BQtatoCkCgQ/s320/chicken3.JPG" /></a></div><br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZ_nI-vlhEtIc4kQydTN6lKPjQ6GydEqkAmWTMPzreRYBwtpiG5p68fksQmxmazETe2lt9OsOKi7AoVGthNLBdV9KHddxv5KenczY-dplAN4Khvds1FceIZ-dWr-Mj4xDEvJnpSExQ5x4/s1600/chicken4.JPG" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="240" width="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZ_nI-vlhEtIc4kQydTN6lKPjQ6GydEqkAmWTMPzreRYBwtpiG5p68fksQmxmazETe2lt9OsOKi7AoVGthNLBdV9KHddxv5KenczY-dplAN4Khvds1FceIZ-dWr-Mj4xDEvJnpSExQ5x4/s320/chicken4.JPG" /></a></div><br />
Yummy xx<br />
<br />
Anonymoushttp://www.blogger.com/profile/11059245947570496711noreply@blogger.com5tag:blogger.com,1999:blog-9190864611924000595.post-60436914432198685112011-09-01T13:06:00.000-04:002011-09-01T13:06:13.051-04:00Yogurt Pie<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7qTLnN2d7ZaRY1Me23XAa0IYX1HoTYe4819VOlIsHlQWqWpeearYgwe2_RiEj_zNxcOWOazMFDTxX7sM5rQJcMG9Sc9onRxbuzDU2WUgS3unsgvWZTqFFf50r6sy1kokaikcNGikV64M/s1600/pie5.JPG" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="240" width="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7qTLnN2d7ZaRY1Me23XAa0IYX1HoTYe4819VOlIsHlQWqWpeearYgwe2_RiEj_zNxcOWOazMFDTxX7sM5rQJcMG9Sc9onRxbuzDU2WUgS3unsgvWZTqFFf50r6sy1kokaikcNGikV64M/s320/pie5.JPG" /></a></div><br />
<br />
<br />
The heat here in Georgia has been scorching hot!<br />
<br />
We wanted dessert. However, I did not want to heat the oven and the house.<br />
<br />
So I prepared a nice, cool and refreshing dessert.<br />
<br />
Yogurt Pie.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRRbFx4cc6eJ4jlSItidrnBUKY9cW8eRLxJjY5C4iHWp7Wrpp_TNTC0vhXSPOGqgpWmB9c8Qk9Xqz_iHw2xc3BZaoUbGTvv_ej8cpGTT3CKF0jbPRUGdcK2Wbwtbrdn7Huw0PikaDriGk/s1600/pie4.JPG" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="240" width="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRRbFx4cc6eJ4jlSItidrnBUKY9cW8eRLxJjY5C4iHWp7Wrpp_TNTC0vhXSPOGqgpWmB9c8Qk9Xqz_iHw2xc3BZaoUbGTvv_ej8cpGTT3CKF0jbPRUGdcK2Wbwtbrdn7Huw0PikaDriGk/s320/pie4.JPG" /></a></div><br />
<br />
<br />
Did I mention healthy too?<br />
<br />
The first bite wants you to rename it Ice Cream Pie.<br />
<br />
The yogurt adds just enough of flavor and add an extra container of yogurt if a more intense flavor is desired.<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFdgM22Fk0xcTMLJoSKFEtOz2oDbarx88BgxJ6lZqs3qYhqooUMbolUePZus5kUv11FXmZRdBswJpxkimRLqcqnLEDipI3bkg4lL28TZfT8VyBSabPiG_P_9rz4tT7Bj6J0Ckelei5QJg/s1600/pie1.JPG" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="240" width="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFdgM22Fk0xcTMLJoSKFEtOz2oDbarx88BgxJ6lZqs3qYhqooUMbolUePZus5kUv11FXmZRdBswJpxkimRLqcqnLEDipI3bkg4lL28TZfT8VyBSabPiG_P_9rz4tT7Bj6J0Ckelei5QJg/s320/pie1.JPG" /></a></div><br />
<br />
Yogurt Pie:<br />
<br />
2 Containers fruit flavored yogurt. (This time I used the ones that had the granola on top)<br />
1 Container of Light or Fat Free Cool Whip<br />
1 Graham Cracker Crust<br />
Any fresh fruit for garnishing<br />
<br />
In a bowl mix yogurt and cool whip together thoroughly.<br />
Place mixture in Graham Cracker Crust<br />
Top with Granola.<br />
<br />
Place in freezer for a couple of hours.<br />
<br />
Remove, slice fruit and serve.<br />
<br />
YUMMY <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj37oKfVCmXLeXp3QEeDHGneEjBh4uIzZSvPnx-99tD53pjvS8JGGXoibHWmFbl5MMNp0X_NvZ8HDDVZ1tAqiGbh94yHcZAXfwFy016qA8QgoeKSwKHLKw4cH8oPAuFfT9XAASH5H_0DIM/s1600/pie6.JPG" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="240" width="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj37oKfVCmXLeXp3QEeDHGneEjBh4uIzZSvPnx-99tD53pjvS8JGGXoibHWmFbl5MMNp0X_NvZ8HDDVZ1tAqiGbh94yHcZAXfwFy016qA8QgoeKSwKHLKw4cH8oPAuFfT9XAASH5H_0DIM/s320/pie6.JPG" /></a></div><br />
Anonymoushttp://www.blogger.com/profile/11059245947570496711noreply@blogger.com3tag:blogger.com,1999:blog-9190864611924000595.post-517457194927391162011-08-24T20:44:00.000-04:002011-08-24T20:44:05.330-04:00Come Back Sauce<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGd9vnezLDj3vzeOX9g0vx3ODKOcGBrw11k-BOqXQDlXqUBSCSwQZLi9bRqVxoEru299s_Fx2V0xmJQRkxot7HCkXqNSm9s_BWsMkOSCTcJEUmbJr6nPuqE2Q8QC3M-2ahu2R1KezPE24/s1600/comeback2.JPG" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="240" width="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGd9vnezLDj3vzeOX9g0vx3ODKOcGBrw11k-BOqXQDlXqUBSCSwQZLi9bRqVxoEru299s_Fx2V0xmJQRkxot7HCkXqNSm9s_BWsMkOSCTcJEUmbJr6nPuqE2Q8QC3M-2ahu2R1KezPE24/s320/comeback2.JPG" /></a></div><br />
<br />
<br />
A few nights ago I prepared baked onion rings for dinner and had a taste for something different to dip my rings into.<br />
<br />
While flipping through the cookbook Sweet Tea and Screen doors, I found a recipe for Come Back Sauce. Where have I been? Under a rock? I did an internet search on this sauce and it happens to be a very popular southern sauce. <br />
<br />
The name itself rings southern. It brings to mind the southern saying: "Ya'll come back now ya hear?" Come back sauce does make you want to come back for more.<br />
<br />
The cookbook tells a story about the sauce and that it originated in Mississippi. The ingredients mimic a thousand island dressing. However, this sauce is oh so much more!<br />
<br />
I used the sauce for onion rings. I plan on taste tasting this sauce on chicken and a sandwich or two soon. Oh my shall I mention trying it on fried okra.<br />
<br />
The sauce can be stored up to a week in the fridge. There wasn’t a drop left here at my house!<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnqGietkSE_e10lpxozRJX8gwDt2J_e81GambjPvmWob-tu8tRA85d9rbFMm3636e7285qpebpVej_0P5Bj9Jb0GWKd_uNlraKHWWuWsiNNfPvjOLMhzlCkk_gUXrmo1Cs9hSPPBHBmI4/s1600/comeback1.JPG" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="240" width="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnqGietkSE_e10lpxozRJX8gwDt2J_e81GambjPvmWob-tu8tRA85d9rbFMm3636e7285qpebpVej_0P5Bj9Jb0GWKd_uNlraKHWWuWsiNNfPvjOLMhzlCkk_gUXrmo1Cs9hSPPBHBmI4/s320/comeback1.JPG" /></a></div><br />
<br />
<br />
Come Back Sauce (adapted from Sweet Tea and Screen doors)<br />
<br />
Ingredients:<br />
<br />
1 cup mayonnaise<br />
1/4 cup extra virgin olive oil<br />
1/4 cup chili sauce<br />
1/4 cup ketchup<br />
1 tablespoon Worcestershire sauce<br />
1 teaspoon mustard<br />
1 teaspoon freshly ground black pepper<br />
2 teaspoons hot pepper sauce (I like a ‘lil more kick)<br />
1/4 teaspoon hot paprika<br />
1 small onion, grated<br />
4 cloves garlic, minced (I love garlic)<br />
In a food processor or blender, combine all the ingredients. Process until smooth. Refrigerate for up to one week.<br />
<br />
Anonymoushttp://www.blogger.com/profile/11059245947570496711noreply@blogger.com5tag:blogger.com,1999:blog-9190864611924000595.post-88929782518327670792011-08-14T17:23:00.000-04:002011-08-14T17:23:04.583-04:00Chocolate Velvet Pound Cake<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhByGoKURR32AATQ06DfmcQFXOnx6dERKrYSemxN_jO8k5ZZCbYoS6HXuYIfut_b9sVO5fWZiewukM8hx9bi58NGDoLCs2wa1KJlCmtKQ3-2Fp-ImrOmfxBDJaEa7CuKqsDCRq5mEL3_KQ/s1600/cake4.JPG" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="240" width="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhByGoKURR32AATQ06DfmcQFXOnx6dERKrYSemxN_jO8k5ZZCbYoS6HXuYIfut_b9sVO5fWZiewukM8hx9bi58NGDoLCs2wa1KJlCmtKQ3-2Fp-ImrOmfxBDJaEa7CuKqsDCRq5mEL3_KQ/s320/cake4.JPG" /></a></div><br />
<br />
<br />
<br />
<br />
I have never really baked cakes from scratch. Opening a box of cake mix was and is a sure fire way to go at times.<br />
<br />
My son's 10th birthday is coming up, and we will be out of town on his special day. He will be leaving the single digits and leaping into double digits and I wanted to attempt a special cake just for him. <br />
<br />
Recently a friend (thanks Judy!) gave me lots of new cookbooks.My son and I looked together through several cookbooks and he picked out a Chocolate Velvet Pound cake. It should be called a Sinful, blissful,soul satisfying Chocolate Velvet pound cake!<br />
<br />
I sliced up a few strawberries to keep it healthy...HaHaHa. They went very well with the rich chocolate explosion!<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioCV_NJ2ZE9obTIZMYFIV23Q9DUI8rh36d7en7b0cWRsOkEw2__NHoqk2tA80g1mAwZXdDCcp09_KQemkcNuMkOzG7HvTsUbXjqJ8g8vf8h06rtlN7gjCZYPVC-ol9JPxi8rqdza54Wvc/s1600/cake2.JPG" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="240" width="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioCV_NJ2ZE9obTIZMYFIV23Q9DUI8rh36d7en7b0cWRsOkEw2__NHoqk2tA80g1mAwZXdDCcp09_KQemkcNuMkOzG7HvTsUbXjqJ8g8vf8h06rtlN7gjCZYPVC-ol9JPxi8rqdza54Wvc/s320/cake2.JPG" /></a></div><br />
Chocolate Velvet Pound Cake (Southern Living)<br />
Ingredients<br />
1 1/2 cups semisweet chocolate morsels <br />
1/2 cup butter, softened <br />
1 (16-ounce) package light brown sugar <br />
3 large eggs <br />
2 cups all-purpose flour <br />
1 teaspoon baking soda <br />
1/2 teaspoon salt <br />
1 (8-ounce) container sour cream <br />
1 cup hot water <br />
2 teaspoons vanilla extract <br />
Powdered Sugar<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjY4aNABWTK5kO3YlNR7cAcr9jxkpLr7ElCnsa3eNDIkCtAIkILaZ7WWil95YGusnLg0nbxY6lqpaRqLsNG1oqvCj_7XGukPNvGFymKgPzoB4yJ6WcOgPajuS1mrJBfbHrJ6_Blr8cbKCo/s1600/cake3.JPG" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="240" width="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjY4aNABWTK5kO3YlNR7cAcr9jxkpLr7ElCnsa3eNDIkCtAIkILaZ7WWil95YGusnLg0nbxY6lqpaRqLsNG1oqvCj_7XGukPNvGFymKgPzoB4yJ6WcOgPajuS1mrJBfbHrJ6_Blr8cbKCo/s320/cake3.JPG" /></a></div><br />
<br />
Preparation<br />
Melt semisweet chocolate morsels in a microwave-safe bowl at HIGH for 30-second intervals until melted (about 1 1/2 minutes total time). Stir until smooth. <br />
Beat butter and brown sugar at medium speed with an electric mixer, beating about 5 minutes or until well blended. Add eggs, 1 at a time, beating just until blended after each addition. Add melted chocolate, beating just until blended. <br />
<br />
Sift together flour, baking soda, and salt. Gradually add to chocolate mixture alternately with sour cream, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Gradually add 1 cup hot water in a slow, steady stream, beating at low speed just until blended. Stir in vanilla. Use immediately, following directions for desired cake.<br />
<br />
Note: The addition of hot water at the end of this recipe makes for an exceptionally moist cake. <br />
<br />
Spoon batter evenly into a greased and floured 10-inch tube pan. Bake at 350° for 55 to 65 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes. Remove from pan, and let cool completely on wire rack. <br />
<br />
Sift powdered sugar over top of cake. <br />
<br />
Chocolate Ganache: (Southern Living)<br />
Ingredients<br />
<br />
1 (12-oz.) package semisweet chocolate morsels<br />
1/2 cup whipping cream<br />
3 tablespoons butter<br />
<br />
Preparation<br />
<br />
1. Microwave semisweet chocolate morsels and whipping cream in a 2-qt. microwave-safe bowl at MEDIUM (50% power) 2 1/2 to 3 minutes or until chocolate begins to melt. Whisk until chocolate melts and mixture is smooth. Whisk in butter, and let stand 20 minutes.<br />
2. Beat at medium speed with an electric mixer 3 to 4 minutes or until soft peaks form.<br />
<br />
<br />
Anonymoushttp://www.blogger.com/profile/11059245947570496711noreply@blogger.com5tag:blogger.com,1999:blog-9190864611924000595.post-79120333332568548462011-02-18T20:41:00.000-05:002011-02-18T20:41:21.674-05:00Lentil Curry Soup<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEij7RQeYdk69SHQOWhfvgoixH-VEZJOUZpTE-Dhv8Jwn4YoIG6OQxeZE9MPfCgLmguMv8u-8kFZRN09eObuX1wGDwPzFh8ccuFxhoumD2HPqqvHWNLDOSJWlpp-JUBwg5joPz9xLCJ8WBs/s1600/lentil+soup+3.JPG" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="240" width="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEij7RQeYdk69SHQOWhfvgoixH-VEZJOUZpTE-Dhv8Jwn4YoIG6OQxeZE9MPfCgLmguMv8u-8kFZRN09eObuX1wGDwPzFh8ccuFxhoumD2HPqqvHWNLDOSJWlpp-JUBwg5joPz9xLCJ8WBs/s320/lentil+soup+3.JPG" /></a></div><br />
<br />
I haven't much experience with lentils. They have not landed on my dining room table very often. My lentils have sat in their storage container for some time and I have wondered "What to do" with those lentils. <br />
<br />
In the mood and really in the "need" for something healthy I thought I would give those forgotten lentils a try.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxLCDE2akEgVm-1sGWJRAFC9E07wDD5j6Pwx8kytO2zn0BPQHQNJAi0ll7-vG-1MVVsMC3CWEbHyP1zbWV_s9_j7v2SoD8A_Hb3dMw-L4vK_opG0m_FQCMAZ13Qnbxp9H6aQaS0571xa4/s1600/Lentil+soup+1.JPG" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="240" width="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxLCDE2akEgVm-1sGWJRAFC9E07wDD5j6Pwx8kytO2zn0BPQHQNJAi0ll7-vG-1MVVsMC3CWEbHyP1zbWV_s9_j7v2SoD8A_Hb3dMw-L4vK_opG0m_FQCMAZ13Qnbxp9H6aQaS0571xa4/s320/Lentil+soup+1.JPG" /></a></div><br />
<br />
I just used what I had handy and this soup was delicious. It had just enough spice and lots of veggies.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjUtw0ek357L5dYpKqlnzc_K4Csx6lMIBPOMzYMZRFfk3mPmvzf93osgoHSLqraaNzFKau8vy0ruJZjs7_ib9YOpAqN0Jfk3J3bajMI_h8fwrqEzHd8CjC7C2AcWq-HKgY1CnOGyt5ds8/s1600/lentil+soup+4.JPG" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="240" width="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjUtw0ek357L5dYpKqlnzc_K4Csx6lMIBPOMzYMZRFfk3mPmvzf93osgoHSLqraaNzFKau8vy0ruJZjs7_ib9YOpAqN0Jfk3J3bajMI_h8fwrqEzHd8CjC7C2AcWq-HKgY1CnOGyt5ds8/s320/lentil+soup+4.JPG" /></a></div><br />
<br />
<br />
The Recipe:<br />
<br />
2 cups dry lentils<br />
3 carrots chopped<br />
3 stalks of celery chopped<br />
2 Cups diced tomatoes <br />
1 onion chopped<br />
6-8 cups chicken stock or water<br />
3 cloves garlic minced finely <br />
2 cups fresh spinach rinsed and chopped<br />
1 teaspoon black pepper<br />
1 teaspoon crushed red pepper flakes<br />
1/8 teaspoon ground ginger<br />
2 teaspoons curry or to taste<br />
2 tablespoons olive oil<br />
salt to taste<br />
<br />
<br />
Rinse lentils and “pick” for debris. Place in stock/soup pan and add chicken stock. Bring to a boil and lower heat to simmer for 20 minutes covered.<br />
<br />
Meanwhile heat olive oil in skillet, add carrots, celery,tomatoes,spinach, onion, garlic, pepper flakes, ginger, and curry. Stir and cook until onions are clear.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTbJBCEKl8lnZ6jn_QolRJYwRx5P-oYf66AOEnmEZwK9_xuI-Dp2IEyGdzSEf76rPBy5SI3J8TOLP_OJca940VZaw9B73EIQeEZ091DFwmKwPY503hrswyIKDsayjyoO0KyfhKKv3MHKM/s1600/lentil+soup+2.JPG" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="240" width="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTbJBCEKl8lnZ6jn_QolRJYwRx5P-oYf66AOEnmEZwK9_xuI-Dp2IEyGdzSEf76rPBy5SI3J8TOLP_OJca940VZaw9B73EIQeEZ091DFwmKwPY503hrswyIKDsayjyoO0KyfhKKv3MHKM/s320/lentil+soup+2.JPG" /></a></div><br />
<br />
<br />
Add vegetable mixture to lentils, cover and simmer for an additional 20 minutes.<br />
<br />
Remove from heat, serve with rice underneath or mmmm mixed in...Anonymoushttp://www.blogger.com/profile/11059245947570496711noreply@blogger.com5tag:blogger.com,1999:blog-9190864611924000595.post-61922726232684240262011-02-17T07:58:00.001-05:002011-02-17T12:54:42.477-05:00Fiery Angel Hair Pasta<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjm8e5AteqljUB9jtt5jn2DNJ7EiP5T82H_jbU2LZY25AoYFtWlZKgDFoJtD4l9dcL5LOg9t-JVS1v0_rNQ1hkpOvLTQOLZ0FgbOq-e60bai0KKPkL-ns4LFonQvOZq8tTvC4UlCAs_T4c/s1600/fierypasta+blog+use+this+one+first.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjm8e5AteqljUB9jtt5jn2DNJ7EiP5T82H_jbU2LZY25AoYFtWlZKgDFoJtD4l9dcL5LOg9t-JVS1v0_rNQ1hkpOvLTQOLZ0FgbOq-e60bai0KKPkL-ns4LFonQvOZq8tTvC4UlCAs_T4c/s320/fierypasta+blog+use+this+one+first.JPG" width="320" /></a></div><br />
<br />
I decided to join in over at IHCC this week. This week's theme is "Use Your Noodle". The featured Chef is Giada De Laurentiis.<br />
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After reading through some of her recipes I decided to prepare Fiery Angle Hair Pasta.<br />
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The recipe uses chili oil, a little cheese, parsley and angel hair pasta. I added chicken breast that was already prepared and waiting to be used in the freezer and chopped bell pepper.<br />
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I LOVE garlic and sauteed it along with the bell pepper and chicken. <br />
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There was also instructions on how to prepare chili oil, which I had never prepared.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_f9JhqTnRUoX8CHWpEmzc8moHBaK_YR5aK3dcd4vjOHqwYyqg6zUJGgPBrIjIiMlYho9GMNgON7I_bCPcz1Pyq-plCmG0SRBSQWbODr4AYUl0alK5Ktcqj8jgc8MjX4c9pZzx7IwYpeQ/s1600/fiery+pasta+blog+chili+oil.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_f9JhqTnRUoX8CHWpEmzc8moHBaK_YR5aK3dcd4vjOHqwYyqg6zUJGgPBrIjIiMlYho9GMNgON7I_bCPcz1Pyq-plCmG0SRBSQWbODr4AYUl0alK5Ktcqj8jgc8MjX4c9pZzx7IwYpeQ/s320/fiery+pasta+blog+chili+oil.JPG" width="320" /></a></div><br />
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I did half the lemon used in this recipe. <br />
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The dish was great and each bite had a nice touch of heat.<br />
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Next time....I see shrimp in my angel hair.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2kiOAw09SfcfQlC0Im-Y-diEm7CsGxD2LoDsmlNAdCReMXyIGHYOEAy8hhyx9iHw3pL2CFsFZqGkldJpUza3WQAv25BTr-myHSuu-1CLrTyBX0Utu4Fedz2vixyUWsr1yF0iG9oYxuts/s1600/fiery+pasta+blog+1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2kiOAw09SfcfQlC0Im-Y-diEm7CsGxD2LoDsmlNAdCReMXyIGHYOEAy8hhyx9iHw3pL2CFsFZqGkldJpUza3WQAv25BTr-myHSuu-1CLrTyBX0Utu4Fedz2vixyUWsr1yF0iG9oYxuts/s320/fiery+pasta+blog+1.JPG" width="320" /></a></div><br />
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Fiery Angel Hair Pasta by Giada De Laurentiis:<br />
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<h2>Ingredients</h2><ul><li class="ingredient">1 pound angel hair pasta </li>
<li class="ingredient">1/2 cup <a class="crosslink" href="http://www.foodterms.com/encyclopedia/chili-oil/index.html">Chili Oil</a>, recipe follows </li>
<li class="ingredient">1/2 cup chopped fresh Italian parsley leaves </li>
<li class="ingredient">1 lemon, juiced </li>
<li class="ingredient">2 tablespoons lemon <a class="crosslink" href="http://www.foodterms.com/encyclopedia/zest/index.html">zest</a> </li>
<li class="ingredient">Coarse <a class="crosslink" href="http://www.foodterms.com/encyclopedia/sea-salt/index.html">sea salt</a> </li>
<li class="ingredient">Dried crushed red pepper flakes </li>
<li class="ingredient">1/2 teaspoon grated lemon <a class="crosslink" href="http://www.foodterms.com/encyclopedia/peel/index.html">peel</a>, optional </li>
<li class="ingredient">2/3 cup freshly grated Parmesan</li>
</ul><h2>Directions</h2><div class="instructions">Bring a large pot of salted water to a <a class="crosslink" href="http://www.foodterms.com/encyclopedia/boil/index.html">boil</a>. Add the angel hair pasta and cook until tender but still firm to the bite, stirring occasionally, about 6 to 8 minutes. <a class="crosslink" href="http://www.foodterms.com/encyclopedia/drain/index.html">Drain</a>, reserving 1 cup of the pasta water. <br />
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Stir the oil, parsley, lemon juice and <a class="crosslink" href="http://www.foodterms.com/encyclopedia/lemon/index.html">lemon</a> peel in a large serving bowl. Add the cooked pasta and toss with enough reserved pasta water, 1/4 cup at a time, to <a class="crosslink" href="http://www.foodterms.com/encyclopedia/moisten/index.html">moisten</a>. Season the pasta with salt and red pepper flakes, to taste. Sprinkle grated lemon peel over pasta for extra flavor and texture. Sprinkle with the <a class="crosslink" href="http://www.foodterms.com/encyclopedia/parmesan/index.html">Parmesan</a> and serve. <br />
</div><h2>Chili Oil:</h2><ul><li class="ingredient">2 cups olive oil</li>
<li class="ingredient">4 teaspoons dried crushed red pepper flakes</li>
</ul><div class="instructions">Combine the oil and crushed red pepper flakes in a heavy small <a class="crosslink" href="http://www.foodterms.com/encyclopedia/saucepan/index.html">saucepan</a>. Cook over low heat until a thermometer inserted into the oil registers 180 degrees F, about 5 minutes. <br />
Remove from heat. Cool to room temperature, about 2 hours. Transfer the oil and pepper flakes to a 4-ounce bottle. Seal the lid. Refrigerate up to 1 month.<br />
Yield: 2 cups<br />
Prep Time: 2 minutes<br />
Cook Time: 5 minutes<br />
Inactive Prep Time: 2 hours<br />
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</div><a href="http://iheartcookingclubs.blogspot.com/" target="_blank"><img border="0" alt="IHCC" src="http://i273.photobucket.com/albums/jj214/girlichef/misc%20blog%20badges/IHCC.jpg"/></a><br />
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I am also sending my post to Presto Pasta Nights 2011.<br />
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<a href="http://www.prestopastanights.com" target="_blank"><img style="WIDTH: 125px; HEIGHT: 125px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5568723761888137074" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglpIC0WBJermL6D6WtVEdTMj9-yrx8-2wgYspSZKMxJ_zd0fDf8xkyvTk6CwEjjUX_JWTPDqAR8ZsxG36b_VUV5uoYA5sArN0mozQynRe0-GSpJdsiSnOMIqvv4blUVp5Kw1lYRBhTnlg/s200/presto+pasta+nights.jpg" alt="Presto" /></a>Anonymoushttp://www.blogger.com/profile/11059245947570496711noreply@blogger.com31tag:blogger.com,1999:blog-9190864611924000595.post-57974806225630087892011-02-13T21:55:00.000-05:002011-02-13T21:55:40.767-05:00Mustard Rubbed Fried Pork Chops<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNm3xqn9t_dwaCZeWR5qozqDgx1UM8WCw_N6Z18xFfQEgV161eqVpy0sFyvnASS6QXLK-Obcfp8diG25Ra870Z96KNK294jxQz08OZfdc368zJkZGhewME7btD7AqlIpezHpEgvoZ3prI/s1600/spice+plate+of+chops.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNm3xqn9t_dwaCZeWR5qozqDgx1UM8WCw_N6Z18xFfQEgV161eqVpy0sFyvnASS6QXLK-Obcfp8diG25Ra870Z96KNK294jxQz08OZfdc368zJkZGhewME7btD7AqlIpezHpEgvoZ3prI/s320/spice+plate+of+chops.JPG" width="320" /></a></div><br />
Iron skillets just get better with age.<br />
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Most things do.<br />
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We have those great, heavy, seasoned iron skillets that are passed down from our Grandmothers and those special to us.<br />
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I have a few rescue skillets that were resuscitated by cleaning and seasoning with TLC.<br />
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New iron skillets are purchased, with the anticipation of the beginning of a family heirloom.<br />
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I pulled "Old Betsy" out and decided to put a good scald on some pork chops.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgABXP_qDv042fRqi-xIDk8E_cMa2Uq7jGAMFnZP34Gv_Fk5JiSpZD5_9AJBAngGLaWojL7DrqGJ2JyZhkRH-inZ2_sjKdArVaLaos0Ol34PYhHeawSU_aklODMbT48Pnl7k1_GL0Yk7AY/s1600/spice+bite+of+pork+chop.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgABXP_qDv042fRqi-xIDk8E_cMa2Uq7jGAMFnZP34Gv_Fk5JiSpZD5_9AJBAngGLaWojL7DrqGJ2JyZhkRH-inZ2_sjKdArVaLaos0Ol34PYhHeawSU_aklODMbT48Pnl7k1_GL0Yk7AY/s320/spice+bite+of+pork+chop.JPG" width="320" /></a></div><br />
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This recipe is wonderful. It tenderizes and marinates at the same time. The hint of mustard with each bite is very nice too. I have used Prepared Mustard in the past and this works wonderfully. <br />
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</a></div><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;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNuJgLpHNHRQvRSL5Geece9-TGWG4_b0_FQaSr5G3ojsugsRlCDnim9PMkHpHXCdLFQZqpEzIjwFxCVWUlqtY_uPo23ripu8nwBjseEztfDwdVf2NrYJpZO4SmKOTGoL0htvITgkGq2KE/s1600/spice+mixture+pork+chops.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNuJgLpHNHRQvRSL5Geece9-TGWG4_b0_FQaSr5G3ojsugsRlCDnim9PMkHpHXCdLFQZqpEzIjwFxCVWUlqtY_uPo23ripu8nwBjseEztfDwdVf2NrYJpZO4SmKOTGoL0htvITgkGq2KE/s320/spice+mixture+pork+chops.JPG" width="320" /></a></div><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiigP0tz3ChmOnXRzwNyizHzNgZ-iqHkEYiMX7dejAFQBUBMNqJhE794MnodTEUc_HM5CUqOklXUQtLsiO8dARKiZxaIGrs-_01I0lOqfYXH2ClInDuOliFIG4TLprviXWRjDbWMwHJu-I/s1600/chops1.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiigP0tz3ChmOnXRzwNyizHzNgZ-iqHkEYiMX7dejAFQBUBMNqJhE794MnodTEUc_HM5CUqOklXUQtLsiO8dARKiZxaIGrs-_01I0lOqfYXH2ClInDuOliFIG4TLprviXWRjDbWMwHJu-I/s320/chops1.JPG" width="320" /></a><br />
Really any spice would work. Ideas of Cumin or curry or floating about in my thoughts and on my palate as I type.<br />
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The Recipe:<br />
6-8 Pork Chops<br />
1 Teaspoon seasoned salt<br />
2 Teaspoons Garlic Powder<br />
2 Teaspoons Onion Powder<br />
4 Tablespoons Dijon Mustard<br />
2 Teaspoons Paprika<br />
1 Teaspoon Black Pepper<br />
2 Cups all purpose flour<br />
½ cup or so of Vegetable Oil<br />
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Rinse pork chops and pat dry. Line a plate or flat pan with foil or parchment paper.<br />
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Mix: seasoned salt. Garlic powder, Paprika, Pepper.<br />
Add Prepared Mustard to spice Mixture.<br />
Mix well and apply to both sides of pork chops.<br />
Dredge pork chops in one cup of flour. giving a fine layer of coating.<br />
Refrigerate for one hour.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSgdToaIjD6APME6I9EAvaKRqPfSoFGBMVGE4nG9sd1oGw0na7ZZMtJPCV1JBAju5NbkM7XXeSpl-BOhpT_rScxCmaYLRSb_CbhyvKJuBHY5iGeZI23Act_D6mhAfawXDpRVl-my3-x2k/s1600/spices+pork+chops+coated.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSgdToaIjD6APME6I9EAvaKRqPfSoFGBMVGE4nG9sd1oGw0na7ZZMtJPCV1JBAju5NbkM7XXeSpl-BOhpT_rScxCmaYLRSb_CbhyvKJuBHY5iGeZI23Act_D6mhAfawXDpRVl-my3-x2k/s320/spices+pork+chops+coated.JPG" width="320" /></a></div><br />
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Heat oil in a heavy skillet until at a good frying temperature.<br />
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While oil is heating, dredge chops again in reserved flour.<br />
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When oil is hot and pork chops to skillet. Careful not to overcrowd, fry a few at a time.<br />
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Cook for approximately ten minutes on each side. Remove and drain on paper towels.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyjX807ipLBTdFyOMMNnSAeuFhsKdu-FPJivQON4lNF9nu5g5rKQHj2CNwe56lUwlUjb4lWYhkyz4mQkZw4BOYUHxlMimEY4JZP1ltuworzHT6XzTxwgFRjuOMuIj9Vhwq56qRRwOALbY/s1600/pork+chop+blog+ending.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyjX807ipLBTdFyOMMNnSAeuFhsKdu-FPJivQON4lNF9nu5g5rKQHj2CNwe56lUwlUjb4lWYhkyz4mQkZw4BOYUHxlMimEY4JZP1ltuworzHT6XzTxwgFRjuOMuIj9Vhwq56qRRwOALbY/s320/pork+chop+blog+ending.JPG" width="320" /></a></div>Anonymoushttp://www.blogger.com/profile/11059245947570496711noreply@blogger.com14tag:blogger.com,1999:blog-9190864611924000595.post-8733686728619512062011-02-10T23:01:00.005-05:002011-02-11T07:42:58.200-05:00I HEART Biscuits!<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPy_9wNIQoMv0EhtWfUrgiYn_yYQaov5fbHydu2QYCe2sywXs2bVAGn6W0zW5VwnIIbpvcPoZPqTJIV1Qq2HzGA9BbhS7jajVWTcZnGR0ShdMhw8XJomprN3ccs3BzQwqquoqnNQQXs1A/s1600/blog+6.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPy_9wNIQoMv0EhtWfUrgiYn_yYQaov5fbHydu2QYCe2sywXs2bVAGn6W0zW5VwnIIbpvcPoZPqTJIV1Qq2HzGA9BbhS7jajVWTcZnGR0ShdMhw8XJomprN3ccs3BzQwqquoqnNQQXs1A/s320/blog+6.JPG" width="320" border="0" height="240" /></a></div><br /><br />I learned how to make biscuits as a young girl, standing beside my Maw Maw. She never measured, and neither did I. We always "eyeballed" it and the results were always wonderful.<br /><br />As the years progressed and life became busy,I left behind Maw Maw's recipe. I began to use self-rising flour. White Lily to be exact. White Lily is a Southern Standard in most homes here in the south. Results were always good. However, they were not my Maw Maw's biscuits.<br /><br />Today, I read a recipe that is VERY Similar to the one Maw Maw would use most days, early in the morning before the day became too busy or too HOT. I wish I could remember her exact eyeballing it measurements.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGebpCendub0lZi3sTY4tsOz6_aMbTB8mw1LAcGLR7b6g98m-A3YlhbenJUh13KTQtpQ5L6Os9OHhqWKYFDI_6vwcroUcJUMPnknX-UzkTx4LCEb7ouGnQvMiOTQorfUMp3zkvuxlwj4U/s1600/blog+4.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGebpCendub0lZi3sTY4tsOz6_aMbTB8mw1LAcGLR7b6g98m-A3YlhbenJUh13KTQtpQ5L6Os9OHhqWKYFDI_6vwcroUcJUMPnknX-UzkTx4LCEb7ouGnQvMiOTQorfUMp3zkvuxlwj4U/s320/blog+4.JPG" width="320" border="0" height="240" /></a></div><br /><br />I happened to just glance at the heart shaped cookie cutter that has taken space for awhile now and thought. "I'll make heart biscuits." After all, this is the month for love. Well the month that it is official. I like to think everyday is a day for love.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjizVuCvAVi-wXcv3zjj0k0PMpl85kZd1b6VZWUBCjhQBHxq4oAhMk6zbmbfHOLEjv2EVJ2LAR7gjS1cpYhNy2Q1rpHNmP7aAQ5ncAU-bJFPcJqAqfYAqTfdD-T_7ruMw1uRVZGOUTmOEA/s1600/blog+3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjizVuCvAVi-wXcv3zjj0k0PMpl85kZd1b6VZWUBCjhQBHxq4oAhMk6zbmbfHOLEjv2EVJ2LAR7gjS1cpYhNy2Q1rpHNmP7aAQ5ncAU-bJFPcJqAqfYAqTfdD-T_7ruMw1uRVZGOUTmOEA/s320/blog+3.JPG" width="320" border="0" height="240" /></a></div><br /><br /><br />Using Alton Brown's Recipe for Southern Biscuits took me back to my Maw Maw's kitchen once again. Isn't just a wonderful thing how food can bring back warm feelings of the past back to us.<br /><br />The recipe is simple and I did measure!<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfXftckPXcUbyabvX_PEOGRBR8jSE6Dz5EO7Qhg83xHkFB5fRgBbYnhPIZ0kxZVe6vgvWguT4Ng6C3sPTg5RTTudiPIJM13mYosUAcgcxbcXYO5D771nMHB5ebbQnNsrQR1l1vnXZLA6w/s1600/blog+1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfXftckPXcUbyabvX_PEOGRBR8jSE6Dz5EO7Qhg83xHkFB5fRgBbYnhPIZ0kxZVe6vgvWguT4Ng6C3sPTg5RTTudiPIJM13mYosUAcgcxbcXYO5D771nMHB5ebbQnNsrQR1l1vnXZLA6w/s320/blog+1.JPG" width="320" border="0" height="240" /></a></div><br /><br /><br />I left the buttermilk, shortening and butter in the fridge until the last minute.<br /><br />Handling biscuit dough with care is very important. You have to hold yourself back from kneading. Always remember gentle touches, yields heavenly fluffiness.<br /><br />I made two batches of biscuits. Heart Shaped and the other batch "big ole cat heads"<br /><br />My baking time was 12 minutes. Oven temperatures are not all alike. After 10 minutes I would do a peek and check.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEx85k9RRhz_s91rVjA8MaG81mbgQ5FpABuAKlfN0BcPFMbcgyi4ovqZaqU5hZou0OtmIROihrepV7Gr16G6B-BZo8kujgYZI_YGVxXmk9z-JOl-kAfPu6E_M5Fo_i-YdDwzwbWCc4ORk/s1600/blog+5.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEx85k9RRhz_s91rVjA8MaG81mbgQ5FpABuAKlfN0BcPFMbcgyi4ovqZaqU5hZou0OtmIROihrepV7Gr16G6B-BZo8kujgYZI_YGVxXmk9z-JOl-kAfPu6E_M5Fo_i-YdDwzwbWCc4ORk/s320/blog+5.JPG" width="320" border="0" height="240" /></a></div><br /><br /><br />The recipe was great.."Make your tongue slap your cheek and ask for more!"<br /><br /><br />SOUTHERN BISCUITS: (Alton Brown)<br /><br />Ingredients<br /><br />* 2 cups flour<br />* 4 teaspoons baking powder<br />* 1/4 teaspoon baking soda<br />* 3/4 teaspoon salt<br />* 2 tablespoons butter<br />* 2 tablespoons shortening<br />* 1 cup buttermilk, chilled<br /><br />Directions<br /><br />Preheat oven to 450 degrees.<br /><br />In a large mixing bowl, combine flour, baking powder, baking soda and salt. Using your fingertips, rub butter and shortening into dry ingredients until mixture looks like crumbs. (The faster the better, you don't want the fats to melt.) Make a well in the center and pour in the chilled buttermilk. Stir just until the dough comes together. The dough will be very sticky.<br /><br />Turn dough onto floured surface, dust top with flour and gently fold dough over on itself 5 or 6 times. Press into a 1-inch thick round. Cut out biscuits with a 2-inch cutter, being sure to push straight down through the dough. Place biscuits on baking sheet so that they just touch. Reform scrap dough, working it as little as possible and continue cutting. (Biscuits from the second pass will not be quite as light as those from the first, but hey, that's life.)<br /><br />Bake until biscuits are tall and light gold on top, 15 to 20 minutes.<br /><br />This is my entry for Foodie Friday hosted by <a href="http://designsbygollum.blogspot.com/">http://designsbygollum.blogspot.com/</a><br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEga6CX8eEU8eQhY-V_kYRri6mTLgJxdB2DbMi2PnbJzHslq2TAIIIVIwdPlgkFkdGXjzGk7RhTvxA6inUkbFso0Z30Fb3mgzjOalUO0raZP0fgaQzmiKAWfW2q8GjuKUlIzpByGY-SrYF0/s1600/Foodie+Friday+Logo+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEga6CX8eEU8eQhY-V_kYRri6mTLgJxdB2DbMi2PnbJzHslq2TAIIIVIwdPlgkFkdGXjzGk7RhTvxA6inUkbFso0Z30Fb3mgzjOalUO0raZP0fgaQzmiKAWfW2q8GjuKUlIzpByGY-SrYF0/s320/Foodie+Friday+Logo+2.jpg" width="258" border="0" height="320" /></a></div>Anonymoushttp://www.blogger.com/profile/11059245947570496711noreply@blogger.com6tag:blogger.com,1999:blog-9190864611924000595.post-76374055344845454762011-02-01T21:11:00.001-05:002011-02-01T21:16:40.287-05:00Hoppin' John Hopped onto a Waffle<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOEwHSIgGDxFgSWOqbO3gHsZSAbEaQjVFllkW3vVlrjrP5xob1mllZFSTba_7CLLqW4FIbhOWxbNFYuTHoo7FM7iIK4vpUynYhuObj8Fb6PKvxzc11xtxQchIwRzJ7HtglxvfNcMKQwpk/s1600/hoppin+john+2.JPG" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="240" width="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOEwHSIgGDxFgSWOqbO3gHsZSAbEaQjVFllkW3vVlrjrP5xob1mllZFSTba_7CLLqW4FIbhOWxbNFYuTHoo7FM7iIK4vpUynYhuObj8Fb6PKvxzc11xtxQchIwRzJ7HtglxvfNcMKQwpk/s320/hoppin+john+2.JPG" /></a></div><br />
<br />
Hoppin' John hopped onto a Waffle!<br />
<br />
I love black eyed peas served with cornbread. I wanted to dress up my peas and decided to prepare my version of Hoppin' John. Hoppin John is a Southern Dish and there is not one certain way or recipe to prepare this satisfying meal. Everyone has their own recipe. "It's ALL good!"<br />
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Traditional Hoppin John is prepared with ham hocks, bacon or fatback. I had none of these handy, and to avoid a trip to the grocery store, I used bone in pork chops. After cooking in the slow cooker they fell apart and away from the bone. I did not need to pull the chops apart, they were so soft and tender they fell apart into chunks of goodness all throughout the peas.<br />
<br />
I used dried black eye peas. However,canned peas would work just as well. Just remember to rinse peas. Careful not to over cook the dried peas as they will become mushy and if this happens, you can drain the cooked peas into a colander and rinse the "mush" away. But do this before you add the spices and vegetable mixture.<br />
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The greens were from a batch I had prepared a few weeks ago and froze. If fresh greens are used, rinse greens several times, and pull each leaf away from the thick center vein, roll up like a cigar and chop. Canned collard greens would work well in this dish too.<br />
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The cornbread waffles were the best companion for this dish. All the juice settled into the squares of the waffle and with each bite of the Hoppin' John you got a bite of cornbread too!<br />
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<br />
The Recipe:<br />
<br />
Hoppin’ John<br />
<br />
1 pound of dry Black Eyed Peas<br />
1 pound Smoked Sausage<br />
2 bone in Pork Chops<br />
1 large Onion chopped<br />
3 stalks of Celery chopped<br />
1 green Bell Pepper chopped<br />
2 cups diced Tomatoes (fresh or canned)<br />
2 cups Collard greens rinsed, and chopped thin<br />
2 cups Rice<br />
2 Bay Leaves<br />
4 cloves Garlic chopped<br />
2 teaspoons Red Pepper Flakes<br />
1 teaspoon dried thyme<br />
salt and pepper to taste<br />
2 Tablespoon Canola Oil<br />
<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsSajiQ2ozZDZA3-WZPg2Lcfi7-7Rbw4tQ4ZBCDMGmU6ypyb4lATuLmDYsXsIgTpqt-FGT866cPRs5TjiiOZ-wx4XmgS9EkYMDAJxvYR1PmGTwReUqZ7uIFPkbyZFEN3TNf6uaagJQdHg/s1600/hoppin+john+dry+peas.JPG" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="240" width="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsSajiQ2ozZDZA3-WZPg2Lcfi7-7Rbw4tQ4ZBCDMGmU6ypyb4lATuLmDYsXsIgTpqt-FGT866cPRs5TjiiOZ-wx4XmgS9EkYMDAJxvYR1PmGTwReUqZ7uIFPkbyZFEN3TNf6uaagJQdHg/s320/hoppin+john+dry+peas.JPG" /></a></div><br />
<br />
Pick the peas, or “Look” the peas. Soak covered in cold water overnight or for 6-8 hours.<br />
<br />
Place peas, bone in pork chops, greens and 2 bay leaves into slow cooker. Cover chicken stock or water. Cook on low setting for 6-8 hours. Careful not to overcook peas.<br />
<br />
When peas have two hours or so left to cook; Heat 2 tablespoons of oil in a skillet, add onion, garlic, celery, smoked sausage, bell pepper, tomatoes, red pepper flakes, thyme, salt and pepper to taste. Cook until onions are clear and the veggies begin to soften.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlQ7RkiBYMRwlE8R7w7m5AtL86QI01tnpSJmnL_xKbQ3iKxuz9IKaW5fFnp0neS3PG_mX9xwwVv-dv352WhT-wN06Tw4nW9VW0PWj9VcI8NgC6zSMmCTAsB1NhrG_1zdCNnMEdOouJsPI/s1600/hopping+john+fixings.JPG" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="240" width="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlQ7RkiBYMRwlE8R7w7m5AtL86QI01tnpSJmnL_xKbQ3iKxuz9IKaW5fFnp0neS3PG_mX9xwwVv-dv352WhT-wN06Tw4nW9VW0PWj9VcI8NgC6zSMmCTAsB1NhrG_1zdCNnMEdOouJsPI/s320/hopping+john+fixings.JPG" /></a></div><br />
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Using a ladle remove bones from the cooked pork chops in peas. Add skillet mix to crock pot and mix into peas, stirring gently.<br />
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Continue to cook for the last two hours on low.<br />
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Cook white rice per directions.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGAAny5GIlGPsdDtDsp5JySLmZVt_ikyOXbSoCSWBovjwGeEmqvufPkFXSKE09JUDQ6By_nkhvsRdy1XsfgaA7KamIrs0BeeWHhmm6unirMx3n1MAPM84Ja_giXsswMSVJj2gMVtxsi_M/s1600/cornbread+waffle.JPG" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="240" width="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGAAny5GIlGPsdDtDsp5JySLmZVt_ikyOXbSoCSWBovjwGeEmqvufPkFXSKE09JUDQ6By_nkhvsRdy1XsfgaA7KamIrs0BeeWHhmm6unirMx3n1MAPM84Ja_giXsswMSVJj2gMVtxsi_M/s320/cornbread+waffle.JPG" /></a></div><br />
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CORNBREAD WAFFLES:<br />
<br />
2 large eggs<br />
1 ½ cups buttermilk or any milk<br />
1/4 cup vegetable oil<br />
1 1/2 cups Self rising corn meal ( I prefer yellow)<br />
1 cup all purpose flour<br />
<br />
Preheat waffle Iron.<br />
Mix all ingredients. I use a little more milk for cornbread waffles. They seem to turn out better if you can somewhat “pour” the batter onto the waffle iron.<br />
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Close waffle iron and leave for about 5 minutes. Check and cook until firm and golden.<br />
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<br />
Place waffle on plate, top with rice and spoon the peas from slow cooker on top.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgC1Ry9M-Yk0VHeeFOt6I_rvSNPH0fWpWzpFqE074hLne-gg_MRe9ogOdHrV1KNIb-j4HmdL-Om0ZCSOg6BxisMK76s2b879tsZGFKlcj08kKMJGF2oVHjyi3a2am2fcAKd5HWlaLgwyNI/s1600/hoppin+john+1.JPG" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="240" width="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgC1Ry9M-Yk0VHeeFOt6I_rvSNPH0fWpWzpFqE074hLne-gg_MRe9ogOdHrV1KNIb-j4HmdL-Om0ZCSOg6BxisMK76s2b879tsZGFKlcj08kKMJGF2oVHjyi3a2am2fcAKd5HWlaLgwyNI/s320/hoppin+john+1.JPG" /></a></div><br />
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Yum!Anonymoushttp://www.blogger.com/profile/11059245947570496711noreply@blogger.com4tag:blogger.com,1999:blog-9190864611924000595.post-24851544587685885362011-01-29T21:08:00.000-05:002011-01-29T21:08:10.327-05:00Pork Loin Stuffed with Ham, Swiss and Dill Pickles<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaNf-pDZislfb2IK_w9OowjajjT7OV0czAocmYudSzNRGTDdnnG3gK50MGcWCJWzqb2zfdUrk6AFF9JJ2S_tHu_cIrDBww4qA21kMOA_-jShK-ftTRXS7yB1s7W9HGxcS7tz-Kxs5hjb0/s1600/pork+roast+2.JPG" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="240" width="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaNf-pDZislfb2IK_w9OowjajjT7OV0czAocmYudSzNRGTDdnnG3gK50MGcWCJWzqb2zfdUrk6AFF9JJ2S_tHu_cIrDBww4qA21kMOA_-jShK-ftTRXS7yB1s7W9HGxcS7tz-Kxs5hjb0/s320/pork+roast+2.JPG" /></a></div><br />
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<br />
<br />
I saw this recipe a few weeks ago on television and thought;”Oh my that looks delicious”.<br />
<br />
I had a pork loin in the freezer and all of the ingredients handy, so today a “star” was born in my kitchen!<br />
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The original recipe calls to simmer on the stove top covered. I wanted to try it out in the oven and it worked great. I also wanted a somewhat Cuban sandwich flair to my pork this weekend so added cumin and dill pickles inside of the ham and cheese rolls. The swiss held up really well. I made sure it was really cold when I rolled it. The recipe calls to cut into the roast along the width of the roast. I sliced length wise so that when slicing after it was cooked, each slice would have a taste of the ham,cheese and pickles.<br />
<br />
The sauce absolutely made this dish. It was very savory and satisfying. I served it with rice and green peas and to “Sop” up the sauce I baked Honey Wheat bread.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOazQyks2F1gXKs-ic0NCyi_GMSQCWly4Mkfui8g5n8DoFrPsuk2zd7lY_-Zd-q6GVrUmdxdZa2LLg5znJBvP7NEKQjRXZvCTl6jcE6udpbI8D5fr7LeuDDJAV6jzpOe9D0S9Mh7kklbw/s1600/pork+roast+3.JPG" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="240" width="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOazQyks2F1gXKs-ic0NCyi_GMSQCWly4Mkfui8g5n8DoFrPsuk2zd7lY_-Zd-q6GVrUmdxdZa2LLg5znJBvP7NEKQjRXZvCTl6jcE6udpbI8D5fr7LeuDDJAV6jzpOe9D0S9Mh7kklbw/s320/pork+roast+3.JPG" /></a></div><br />
<br />
<br />
The recipe:<br />
(Adapted from Melissa d’Arabian)<br />
<br />
<br />
Kosher salt and freshly ground black pepper <br />
1 (2 pound) boneless pork loin roast <br />
4 slices deli ham <br />
4 slices Swiss or gruyere cheese <br />
3 tablespoons vegetable oil <br />
2 carrots, chopped <br />
1 onion, chopped <br />
2 teaspoons all-purpose flour <br />
1 cup white wine <br />
1/4 cup chicken stock <br />
2 teaspoons dried thyme <br />
8 ounces small white mushrooms, halved <br />
1/4 cup sour cream <br />
1 tablespoon finely chopped fresh parsley <br />
<br />
I also added a sprinkle or two of cumin and garlic powder before browning.<br />
Inside of each ham and cheese roll I added a few dill pickle chips.<br />
<br />
<br />
Liberally salt and pepper the pork loin on all sides. On a sturdy work surface, slice the pork roast 4 times evenly, about 3/4 of the way down the roast.I sliced into the pork four times down the length of the loin so that each slice of pork would have a taste of the ham and cheese. Wrap each ham slice around each cheese slice and place 1 into each of the 4 cuts. Tie the roast with kitchen string, or secure the roast closed with toothpicks. In a Dutch oven, heat 1 tablespoon oil over medium-high heat. Sear the pork loin quickly so that the roast gets color, but the cheese doesn't melt. Remove the roast and set aside. <br />
Add the carrots and onions to the pan and cook until the onions are translucent and the vegetables are softened. Add the flour and stir to mix. Deglaze with the wine, and add the roast back into the pan along with the chicken stock and thyme. Season with salt and pepper.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFDKmQAhUR8d8Y01iDXIAR9G3S1oCG1ImARY76SrINuRHuWn2vzHYRQOZ4Dwlxl38d1vVYIoMkUJ6LFyl1G71zdTJOyVNvMKlcN_XmOcx-JWIK9lYze6Y5R09XEeXao-48vyyst_BaQZ0/s1600/pork+roast+raw.JPG" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="240" width="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFDKmQAhUR8d8Y01iDXIAR9G3S1oCG1ImARY76SrINuRHuWn2vzHYRQOZ4Dwlxl38d1vVYIoMkUJ6LFyl1G71zdTJOyVNvMKlcN_XmOcx-JWIK9lYze6Y5R09XEeXao-48vyyst_BaQZ0/s320/pork+roast+raw.JPG" /></a></div><br />
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Bake at 350 degrees for about an hour and 15 minutes.<br />
<br />
Remove the roast from the pan once it's cooked and reduce the sauce for 5 minutes. Meanwhile, heat a large saute pan over high heat, add the remaining 1 tablespoon oil and then the mushrooms. Toss to coat in the oil and season with salt and pepper, to taste. Cook the mushrooms until they are golden, then add to the sauce. Whisk in the sour cream to the sauce. Slice the pork roast and serve with sauce poured on top. Garnish with parsley. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTBlz_CAvs1vY6fZNopP4EXEiia_tHsBvxZ_QIOqTlbWNv_ZXoyKAlUK4JV30eYTGz5uhFL1kw16uSmu2dx4c6SZZImAey2e25eONuoaq-84BuKCKdIdWsR56qTuS8DLu6PyD_4TD-U94/s1600/pork+roast+1.JPG" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="240" width="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTBlz_CAvs1vY6fZNopP4EXEiia_tHsBvxZ_QIOqTlbWNv_ZXoyKAlUK4JV30eYTGz5uhFL1kw16uSmu2dx4c6SZZImAey2e25eONuoaq-84BuKCKdIdWsR56qTuS8DLu6PyD_4TD-U94/s320/pork+roast+1.JPG" /></a></div><br />
<br />
I am also linking to Sunday Suppers<br />
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<a href="http://www.deepsouthdish.com/2011/01/spicy-crockpot-bbq-pulled-pork-recipe.html" target="_blank"><img src="http://i917.photobucket.com/albums/ad12/deepsouthdish/SundaySuppers-1.jpg" border="0"></a>Anonymoushttp://www.blogger.com/profile/11059245947570496711noreply@blogger.com3tag:blogger.com,1999:blog-9190864611924000595.post-21179189950687421382011-01-27T15:24:00.000-05:002011-01-27T15:24:06.066-05:00Tomato Stew with Dumplings....For the "Mater" lover<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgul0t2Je6Qd_YNZfkmeRqghKagfjYXH60jY9mYyuNnp360kM0B2UbeKcYZrXC_PIl36mhpIWdyg-AawwAaakFOSKRB19V_GKx7RVjFk60wHcW3aFziHMuL1TGUCvI5cFVM-jpGdcJFUnM/s1600/tomato+dumplings+1.JPG" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="240" width="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgul0t2Je6Qd_YNZfkmeRqghKagfjYXH60jY9mYyuNnp360kM0B2UbeKcYZrXC_PIl36mhpIWdyg-AawwAaakFOSKRB19V_GKx7RVjFk60wHcW3aFziHMuL1TGUCvI5cFVM-jpGdcJFUnM/s320/tomato+dumplings+1.JPG" /></a></div><br />
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<br />
There are only a few days left for National Soup Month!<br />
<br />
I wanted an easy and quick soup and decided to prepare a tomato "stew" with dumplings. Sometimes pronounced "Maters with dumplings".<br />
<br />
This recipe is very thrifty and not too bad for the waist. It is a tomato lovers dish!<br />
<br />
In prior pots of Mater Dumplings, I have used fire roasted tomatoes, plain tomatoes, and salsa style tomatoes. In the past I have also added other veggies and even chicken. The possibilities are endless. The warm,spoonfuls of this soup and the bites of the fluffy dumplings are ever so comforting. <br />
<br />
Have I mentioned how easy and quick it is to prepare?<br />
<br />
The soup/stew will thicken as it cooks and becomes somewhat velvety after the dumplings are added.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1sT29VH6YFNO_lkZ5VPe7xuYxIg8-ItJPwYx4o71Pr_Vyf7S6f7vgbrsmFAfgrgnV0gWAyKT5AfkQUbAUAvcuePmZnRJHdS9sohUOG5xXAOcVjdWwZUzKeNLwztovUcRmoA9IrN326OQ/s1600/tomato+dumplings+2.JPG" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="240" width="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1sT29VH6YFNO_lkZ5VPe7xuYxIg8-ItJPwYx4o71Pr_Vyf7S6f7vgbrsmFAfgrgnV0gWAyKT5AfkQUbAUAvcuePmZnRJHdS9sohUOG5xXAOcVjdWwZUzKeNLwztovUcRmoA9IrN326OQ/s320/tomato+dumplings+2.JPG" /></a></div><br />
<br />
The Recipe:<br />
<br />
For Tomato “stew”:<br />
<br />
2 cans of Stewed tomatoes<br />
2 cans of Tomato Sauce<br />
1 Onion Diced<br />
1 tablespoon butter<br />
Basil or Oregano to taste<br />
Salt and Pepper to taste<br />
<br />
For Dumplings: (same recipe I use for my Chicken and Dumplings)<br />
<br />
2 cups all purpose flour<br />
1 tablespoon of baking powder<br />
1 teaspoon salt<br />
3 teaspoon unsalted butter<br />
1 cup milk<br />
<br />
Place stewed tomatoes and tomato sauce in medium to large pot, bring to a slow simmer.<br />
Meanwhile melt butter and sauté onions and add Basil. Oregano or any flavoring you enjoy. When onions become translucent, place into pot with simmering tomatoes and sauce.<br />
<br />
Simmer and turn down heat so that tomatoes are at a slow simmer.<br />
<br />
Prepare dumplings:<br />
<br />
Blend flour, baking powder and salt then set aside.<br />
<br />
In a microwave safe dish place 3 tsp unsalted butter and 1 cup of milk. Melt butter and heat milk. Do not over heat.<br />
<br />
Remove from microwave and mix into dry ingredients until a dough forms and is smooth in consistency.<br />
<br />
Allow dumpling dough to rest 10-15 minutes<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOvCj7NnGcwp7Wr2NBWawN5ZW3YN4-xSbi3D_AWIBT29QSoQjiGPeqQameRH9CYiMhD5mBBG8YIWGZh4Ujd5c8fE9djDWxEm57EcDJiz3jAiq8rKhyphenhyphenIJtAiRv5BpeIgZLAW1Wn6tefs5c/s1600/tomato+dumpling+dough.JPG" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="240" width="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOvCj7NnGcwp7Wr2NBWawN5ZW3YN4-xSbi3D_AWIBT29QSoQjiGPeqQameRH9CYiMhD5mBBG8YIWGZh4Ujd5c8fE9djDWxEm57EcDJiz3jAiq8rKhyphenhyphenIJtAiRv5BpeIgZLAW1Wn6tefs5c/s320/tomato+dumpling+dough.JPG" /></a></div><br />
<br />
With a teaspoon, gather up a mound of dumpling dough and drop into simmering stew. Continue doing so until entire top of stew is covered with floating dumplings. Place a lid tightly on pot and cook dumplings for 10 mins.<br />
<br />
Remove lid. Flip each dumpling over with a spoon and sprinkle herb of choice, salt and pepper on top of dumplings. Place lid back on pot and cook 5 more minutes.<br />
<br />
Do not stir the stew once dumplings have been placed. Stirring may cause the dumplings to fall apart.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5zMLE5ym_0Ri3CPZO8WgIGdHasQUzzoBz0CjNK35oOlEG62yW5ivtsj0ruJFGaIv6twYOYLtjQE5ohOiaYQEDv485foqEePSpJHE_mDfy4F3z_MUFqan_dzH75OofdLEGG50cF5tJH_w/s1600/Tomato+dumplings+cooking.JPG" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="240" width="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5zMLE5ym_0Ri3CPZO8WgIGdHasQUzzoBz0CjNK35oOlEG62yW5ivtsj0ruJFGaIv6twYOYLtjQE5ohOiaYQEDv485foqEePSpJHE_mDfy4F3z_MUFqan_dzH75OofdLEGG50cF5tJH_w/s320/Tomato+dumplings+cooking.JPG" /></a></div>Anonymoushttp://www.blogger.com/profile/11059245947570496711noreply@blogger.com22tag:blogger.com,1999:blog-9190864611924000595.post-43848369722459675852011-01-22T16:18:00.000-05:002011-01-22T16:18:22.087-05:00Roasted Brussel Sprout Salad<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRyzX1mX1K0QtjEwHzoTW8PErDH5fwYInuQeTwfgF0ImIz8ByRjYCcDtRag1ldAymS8v36mfw1sfIAsbyFMUHbNtCPGuJYvlvRYlCiuCpD7XoWh6rhAAvIoVHecq7hu1s3a5eWIR6psMk/s1600/brussel+sprouts+4.JPG" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="240" width="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRyzX1mX1K0QtjEwHzoTW8PErDH5fwYInuQeTwfgF0ImIz8ByRjYCcDtRag1ldAymS8v36mfw1sfIAsbyFMUHbNtCPGuJYvlvRYlCiuCpD7XoWh6rhAAvIoVHecq7hu1s3a5eWIR6psMk/s320/brussel+sprouts+4.JPG" /></a></div><br />
<br />
<br />
I am attempting to incorporate more healthy foods into my diet. I‘m on the fence you might say. While not over doing it on the butter, I am not going to survive on oats and greens alone! I am a Southerner and Southerners enjoy cooking and eating! While everything I cook will not be diet friendly, I can always practice portion control! HaHaHa.<br />
<br />
<br />
I wanted something crisp and refreshing for lunch today. Brussel Sprouts are in season and I had picked up some on my last trip to the grocery store. I am a huge fan of the sprout. <br />
<br />
What to do, What to do, What to do with these Brussel sprouts? I pondered as I looked at their leafy shells and decided I did not want to boil them. I did decide to roast and throw in some other items that I had handy in the kitchen.<br />
<br />
The Recipe:<br />
<br />
1 lb Brussel sprouts trimmed and cut in half<br />
½ Red Onion cut into thick slices<br />
5 Cloves of Garlic peeled<br />
1 cup chopped Roasted Pepper<br />
1 slice Deli Ham sliced about 1 inch thick, browned in skillet using non stick cooking spray<br />
Salt and Pepper to taste<br />
Enough oil to lightly grease pan<br />
<br />
Preheat oven to 425 degrees<br />
Place Brussel Sprouts cut side down onto a flat baking pan<br />
Scatter onion slices among Brussel sprouts<br />
Place garlic cloves onto pan<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwAqWFshLeW5Kya8-f2KVrmrE1NE6MjrrNg5rgqB0WSWYCsaPBG2yWrIo-r7oFuy6jEIbo3T3MWCHX8lgrYpmsMxBT8Be3yi7PbVzm18SVuJzhMiXrs_ZYhT-CPHsIVOu9PZvBdhyphenhyphenobtI/s1600/Brussel+sprouts+1.JPG" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="240" width="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwAqWFshLeW5Kya8-f2KVrmrE1NE6MjrrNg5rgqB0WSWYCsaPBG2yWrIo-r7oFuy6jEIbo3T3MWCHX8lgrYpmsMxBT8Be3yi7PbVzm18SVuJzhMiXrs_ZYhT-CPHsIVOu9PZvBdhyphenhyphenobtI/s320/Brussel+sprouts+1.JPG" /></a></div><br />
<br />
Place into oven and roast for 15 minutes.<br />
Remove from oven and move Brussel sprouts, onions and garlic around in pan. Trying to “Flip” all of sprouts.<br />
Roast for another 10 minutes or so and remove from oven. Allow to cool.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSRl0c4pZ8-hvL6f_jOfwg_g8Z225J05ouHnisNA3wR8j0cKTzXZgiYT6RSEbjH6e2KBhVYZsmNEcsw_HWsP5KRw2PiSSIQA71ZjRBwRyfqFYLoYuELD7DhYw7rd9G4jRocTBbhB-tGXI/s1600/brussel+sprouts+2.JPG" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="240" width="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSRl0c4pZ8-hvL6f_jOfwg_g8Z225J05ouHnisNA3wR8j0cKTzXZgiYT6RSEbjH6e2KBhVYZsmNEcsw_HWsP5KRw2PiSSIQA71ZjRBwRyfqFYLoYuELD7DhYw7rd9G4jRocTBbhB-tGXI/s320/brussel+sprouts+2.JPG" /></a></div><br />
<br />
<br />
While sprouts are roasting prepare vinaigrette:<br />
<br />
1 zest of lemon<br />
Juice from 2 lemons<br />
2 tablespoons of apple cider vinegar<br />
¼ cup of honey<br />
1/3 cup Extra Virgin Olive Oil<br />
1 Tablespoon Dijon Mustard<br />
Salt and pepper to taste <br />
<br />
In bowl add: Zest of lemon, Lemon juice, Apple Cider Vinegar, Honey, Extra Virgin Olive Oil, Dijon Mustard and whisk.<br />
<br />
Slowly, whish in olive oil, add salt and pepper to taste. Set aside.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGzGiJxvz9XtxKu0ByWA4JuO2jaRdmFwmC573ZiCuO6jnHt95bfF2rEfxJ1dtNbJOztUh4UcfHAuo_NJadQqEbTehsTZ5FppV3RgZuOSP92dH4KXDyQdEA0aM17o70e-tD2PKyOFiTeac/s1600/brussel+sprouts+3.JPG" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="240" width="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGzGiJxvz9XtxKu0ByWA4JuO2jaRdmFwmC573ZiCuO6jnHt95bfF2rEfxJ1dtNbJOztUh4UcfHAuo_NJadQqEbTehsTZ5FppV3RgZuOSP92dH4KXDyQdEA0aM17o70e-tD2PKyOFiTeac/s320/brussel+sprouts+3.JPG" /></a></div><br />
<br />
Remove roasted sprouts from pan and place in a large mixing bowl.<br />
Dice roasted garlic and onions and add to bowl.<br />
Toss in browned ham, diced roasted red peppers and drizzle vinaigrette mix thoroughly.<br />
<br />
P.S. This salad is great warm or cold!<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhB7leiUFVI3E35GBOCNWOhJLfVrenFMUiXk8wKBWpsUIKsw_BfHhZ0ICLSomkKfgDmTUSHRf3RYVBufqNEkxofEkbH-oZxGIr4KtsVmfP3n6G5n6R32mBeaEh6yhos-Sq9yNen2-Orb30/s1600/brussel+sprouts+7.JPG" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="240" width="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhB7leiUFVI3E35GBOCNWOhJLfVrenFMUiXk8wKBWpsUIKsw_BfHhZ0ICLSomkKfgDmTUSHRf3RYVBufqNEkxofEkbH-oZxGIr4KtsVmfP3n6G5n6R32mBeaEh6yhos-Sq9yNen2-Orb30/s320/brussel+sprouts+7.JPG" /></a></div>Anonymoushttp://www.blogger.com/profile/11059245947570496711noreply@blogger.com9tag:blogger.com,1999:blog-9190864611924000595.post-46065123108687255322011-01-16T18:47:00.001-05:002011-01-16T18:59:50.856-05:00Chicken Popovers<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDoKLfHduq45dOjPiR97Me8WSLwFe4_LImtYAqbZrkMZT5ggVR_H1FnvMCfXdUQAGX5HiFN4tMX5CGoeSsNMa54zomDgrqxliURMSF_QMBUUj8nWdCBfj3fMI3-JyrDy3tQc3-bMPs7jg/s1600/popover4.JPG" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="240" width="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDoKLfHduq45dOjPiR97Me8WSLwFe4_LImtYAqbZrkMZT5ggVR_H1FnvMCfXdUQAGX5HiFN4tMX5CGoeSsNMa54zomDgrqxliURMSF_QMBUUj8nWdCBfj3fMI3-JyrDy3tQc3-bMPs7jg/s320/popover4.JPG" /></a></div><br />
Winding down after the weekend I decided to make chicken popovers. They are quick, easy on the budget, and very much satisfying. <br />
<br />
I used chicken that I had prepared a few weeks ago and had in the freezer. A rotisserie chicken would work great with this recipe and save time as well.<br />
<br />
Carrots would go right along with this recipe. Really any veggie could sneak into this recipe. <br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgz7z_uQkNMCFNTfCXsUa0n1UgHGdabpfnSiCRUxXJDDJEKblBvLWJ2tJXtqGL09k6Xxf9sWHCb0xYPuEIwsLgF5dZi30LWzFvqZgAMqAs9kwNeXPo3EvdJ9-T-PyQlioJcVCQHgHrYQ54/s1600/popover5.JPG" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="240" width="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgz7z_uQkNMCFNTfCXsUa0n1UgHGdabpfnSiCRUxXJDDJEKblBvLWJ2tJXtqGL09k6Xxf9sWHCb0xYPuEIwsLgF5dZi30LWzFvqZgAMqAs9kwNeXPo3EvdJ9-T-PyQlioJcVCQHgHrYQ54/s320/popover5.JPG" /></a></div><br />
<br />
<br />
The Recipe:<br />
<br />
To Make the Popovers:<br />
<br />
1 cup flour<br />
¼ Teaspoon Salt<br />
¾ cup milk<br />
¼ cup cold chicken broth<br />
2 eggs<br />
<br />
Preheat oven to 450 degrees. Generously grease muffin pan or a popover pan. Place into preheating oven to preheat. Combine flour, salt, milk, broth and eggs in a food processor or a blender. Mix until smooth.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjT-mBcdRXkpvG74lr5lPYA_DhUiqYI-XJdFKNLKjksHEo2RKctQ5c-iFimhLmlIHKO4-wW1tHu1UA-ZDwDjUq79OXskE1Z5wSsrVHbQOXFwkKx0nPfgrS69bViN_0wLtzpylk9SycUR14/s1600/popover1.JPG" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="240" width="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjT-mBcdRXkpvG74lr5lPYA_DhUiqYI-XJdFKNLKjksHEo2RKctQ5c-iFimhLmlIHKO4-wW1tHu1UA-ZDwDjUq79OXskE1Z5wSsrVHbQOXFwkKx0nPfgrS69bViN_0wLtzpylk9SycUR14/s320/popover1.JPG" /></a></div><br />
<br />
<br />
Spoon mixture into preheated pan, about two thirds full.<br />
Bake 40 or so minutes. Popovers should be brown, puffed and firm to touch.<br />
Remove from oven and cool.<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGl7GJrOJz1Cb6f70tV90QxQ_PVARc_eGvmiWJwwsRoXEMBpKl9GGXLk1xihyphenhyphenBF8Srx6q14EK_-LOd00rB9ud287lK8pxgwx0wDndN2WDNZffOPaeXymsz83EqaIqY6T7kSAM4b1fEYxk/s1600/popover2.JPG" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="240" width="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGl7GJrOJz1Cb6f70tV90QxQ_PVARc_eGvmiWJwwsRoXEMBpKl9GGXLk1xihyphenhyphenBF8Srx6q14EK_-LOd00rB9ud287lK8pxgwx0wDndN2WDNZffOPaeXymsz83EqaIqY6T7kSAM4b1fEYxk/s320/popover2.JPG" /></a></div><br />
<br />
<br />
To make the filling:<br />
<br />
4 Tablespoons butter<br />
2 Tablespoons butter (for sautéing mushrooms, bell pepper, and garlic<br />
1/3 cup flour<br />
¼ teaspoon ground thyme<br />
Dash or two of pepper<br />
1 cup chicken broth<br />
1 cup evaporated milk<br />
½ pound mushrooms, quartered and sauteed in 2 Tablespoons of butter browned<br />
½ bell pepper diced and sauteed with mushrooms<br />
2 cloves garlic minced and cooked with mushrooms and bell pepper.<br />
1 cup frozen peas<br />
½ small jar of pimentos<br />
3 cups chopped, cooked chicken<br />
Salt to taste<br />
<br />
<br />
Saute mushrooms, bell pepper, and garlic in two tablespoons of butter until mushrooms turn a nice golden brown. Set aside.<br />
<br />
In a large saucepan melt 4 tablespoons of butter, whisk in flour, thyme, and pepper. Continue to cook, stirring a few minutes, careful not to brown.<br />
<br />
Slowly add and whisk in chicken broth, evaporated milk.<br />
Continue cooking until mixture becomes thick, about 5 minutes.<br />
<br />
Add mushroom mixture, chicken, pimentos and frozen peas and continue to cook and stir for 5 minutes.<br />
<br />
Split popovers open and fill with the chicken filling and serve.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhH6_XHzzTpfZ3CG5wqwzWkSaLZCF9UVpHrrUZz1l97d0PDweetb4g64p8WaymqzLsPA3ye8l42ci0OLe_7smPiW7oFnE1bGNgzp_YkODcMbxnAR53RPd4jHIW24IRY41IycXR9ECx40m4/s1600/popover3.JPG" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="240" width="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhH6_XHzzTpfZ3CG5wqwzWkSaLZCF9UVpHrrUZz1l97d0PDweetb4g64p8WaymqzLsPA3ye8l42ci0OLe_7smPiW7oFnE1bGNgzp_YkODcMbxnAR53RPd4jHIW24IRY41IycXR9ECx40m4/s320/popover3.JPG" /></a></div>Anonymoushttp://www.blogger.com/profile/11059245947570496711noreply@blogger.com18tag:blogger.com,1999:blog-9190864611924000595.post-77869885491802834062011-01-13T12:25:00.002-05:002011-01-13T12:44:16.371-05:00BBQ PORK AND SLAW - Lazy Day Cooking<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAFPIsRWE2-k967TGZQpoTvYH_Y5mVIWMc-8GHd8PhXnK6lUuGG_IF_KyyYh2_j_0VKVqD8919IubIV6bGVrSFNcZX2lt4FMC7kNPqBevpd5cmoNZYSMJ8EtgLXDnZQF4fX0xTEuDkByg/s1600/seths+b+ball+016.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="240" width="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAFPIsRWE2-k967TGZQpoTvYH_Y5mVIWMc-8GHd8PhXnK6lUuGG_IF_KyyYh2_j_0VKVqD8919IubIV6bGVrSFNcZX2lt4FMC7kNPqBevpd5cmoNZYSMJ8EtgLXDnZQF4fX0xTEuDkByg/s320/seths+b+ball+016.jpg" /></a></div><br />
<br />
<br />
<br />
We STILL have snow and ice here in Georgia! I think snow is beautiful when it falls from the sky and is gorgeous the first day it lays and decorates the landscape. However, 4 days later it isn’t looking so pretty!<br />
<br />
Snow always makes me want to cuddle up and do absolutely nothing. Alas, the boys have to eat and that ruins my lazy snow day. I love to cook. However, that warm quilt and soft sofa called out to me and won on this cold, snowy day.<br />
<br />
I walked into the kitchen with memories of my warm quilt on the sofa and missed it instantly. So I searched the freezer and fridge and thought; It’s a lazy snow day and It’s going to be a lazy cooking day!<br />
<br />
Deciding on a BBQ Pork Roast prepared in my slow cooker; I searched for the makings of slaw and began to prepare dinner, HOURS in advance. It only took a few minutes to mix, rub, cut, dice and stir and I turned off the kitchen light and returned to my sofa and quilt.<br />
<br />
Hours later, on went the kitchen light and with a few minutes of preparation dinner was ready.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaEBsj7JhvtbtQLVHILyZqpqPrqvtHXoX53PBYgpugNXxeiISmJV4jThbfZynndtt_6bA0g8Dk7ds-q23DEGNR9Ek7JhAQr_mlLklKA55kcg8l7_zK37e2Kit-lmSdleUE9wZGBCMwhfA/s1600/seths+b+ball+004.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="240" width="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaEBsj7JhvtbtQLVHILyZqpqPrqvtHXoX53PBYgpugNXxeiISmJV4jThbfZynndtt_6bA0g8Dk7ds-q23DEGNR9Ek7JhAQr_mlLklKA55kcg8l7_zK37e2Kit-lmSdleUE9wZGBCMwhfA/s320/seths+b+ball+004.jpg" /></a></div><br />
<br />
<br />
The Recipe:<br />
<br />
Pork Roast rinsed <br />
1 large onion cut into thick slices<br />
3-4 Cloves of garlic minced<br />
BBQ Sauce<br />
<br />
The Rub:<br />
2 Tsp. Cumin<br />
2 Tsp. Garlic Powder<br />
2 Tsp Onion Powder<br />
2 Tsp Chili Powder<br />
2 Tsp Black Pepper<br />
2 Tsp. Salt<br />
2 Tsp. Red Pepper Flakes<br />
<br />
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Place thick slices of onion into bottom of slow cooker and turn heat on high.<br />
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Mix spices for rub and apply generously over entire pork roast.<br />
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Place roast into cooker and cover. Cook on high for 4-6 hours and low for 8-10. <br />
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At the last hour of cooking I throw in the garlic and sometimes add more red pepper flakes.<br />
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When finished, remove from cooker, allow to cool and “tear” meat. It will be juicy and falling apart. I also strain the cooking juices and throw the onion into the meat as well.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjv11BrLIa35KIBIl0QmRiFVmZ62HKclCISy21sMs-vAIprHqkHsoBeQcRufaeMi6WgM3Z0qRo5PXxhn_wObTQfI-IfWs5SIBstXjnfNHmnmbiAq0YtxDVWFykeMLoFvYObQTVmNdt5-b0/s1600/seths+b+ball+010.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="240" width="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjv11BrLIa35KIBIl0QmRiFVmZ62HKclCISy21sMs-vAIprHqkHsoBeQcRufaeMi6WgM3Z0qRo5PXxhn_wObTQfI-IfWs5SIBstXjnfNHmnmbiAq0YtxDVWFykeMLoFvYObQTVmNdt5-b0/s320/seths+b+ball+010.jpg" /></a></div><br />
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Add BBQ sauce. Just enough for your personal taste. I like a very “wet” BBQ. (This was a quickie recipe, so I used bottled sauce.)<br />
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Southern Cole Slaw:<br />
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1 Head of Cabbage (Small for a few folks, A large head of cabbage if you feed a large group of males like I usually do). <br />
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1 Bell Pepper diced<br />
1 Onion diced<br />
2 Tablespoons Celery Seed<br />
1 Cup Apple Cider Vinegar or plain white vinegar<br />
½ Cup Sugar (I like my slaw tangy, can add more sugar if you prefer “sweet slaw”)<br />
1 Tablespoon of Oil<br />
2 Tablespoons of Salt (less salt if you use less cabbage)<br />
½ Tablespoon of Black Pepper<br />
½ Cup of Mayonnaise - (All depends on how creamy one likes their slaw) <br />
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Mix all ingredients together and chill for a few hours or overnight in the fridge.<br />
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Load BBQ pork onto a bun, or bread of choice. We prefer wheat bread. With bread you have more “acreage” to cover. <br />
I always top my BBQ with the slaw. It’s very yummy that way.Anonymoushttp://www.blogger.com/profile/11059245947570496711noreply@blogger.com5tag:blogger.com,1999:blog-9190864611924000595.post-80443247110291833152011-01-10T00:36:00.003-05:002011-01-10T00:45:29.775-05:00Country Cabbage Soup<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAOxwJTUpDeYCDjkHKmBz-0AXL2CczvTuHvCvoJD7vreSZzYd4VEzPuoYxEFmXviU-gD6ZnJH3P_-emHu7muCgpazffGKIg_MuyVKzG5BBYhcBf4KXmp98tVgdGwK_3eLk6flts_XWKnI/s1600/DSC01374+copy.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="240" width="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAOxwJTUpDeYCDjkHKmBz-0AXL2CczvTuHvCvoJD7vreSZzYd4VEzPuoYxEFmXviU-gD6ZnJH3P_-emHu7muCgpazffGKIg_MuyVKzG5BBYhcBf4KXmp98tVgdGwK_3eLk6flts_XWKnI/s320/DSC01374+copy.jpg" /></a></div><br />
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While waiting for the snow to visit me here in Georgia once again this winter; I thought I would prepare a warm, hearty soup to get through the snow, sleet and ice that will visit me down south this week.<br />
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Soup, is hot, aromatic and filling. Soup makes you feel good even when you are not stuffy and ailing from a cold. . Soup makes your soul feel warm and comforted.<br />
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I had a lonely head of cabbage occupying space in my fridge and decided I would give it some company with a few of it’s veggie friends, herbs, spices and smoked sausage and prepare a cabbage soup.<br />
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Cabbage soup is a family favorite, and each time I prepare it. I make a huge batch. <br />
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As if I needed another reason to prepare soup today; January is National Soup and National soup swap month!<br />
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Other Celebrations for Soup are:<br />
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February 4: Homemade Soup Day<br />
2nd Week In November: Split Soup Week<br />
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Here are a few interesting soup facts that I found at:<a href="http://www.gone-ta-pott.com">www.gone-ta-pott.com</a><br />
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Soup can be dated back to about 6000 B.C. and was first made of hippopotamus. <br />
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Boiling was not a common cooking technique until the invention of waterproof containers (which probably came in the form of pouches made of clay or animal skin) about 9,000 years ago.<br />
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History also tells us that soup was first known as "sop," which was a piece of bread served with some type of liquid. (broth) People use to pour sop over a piece of bread or over broken off chunks of bread in a platter allowing it to soak up all the broth and then they would eat it. As time went by sop was placed in deeper bowls and the liquid became the focal point instead of the bread as it once was. "Sop" soon became "Soup" and the bread was then dipped in soup or thick stew. In modern day the word sop is a definition of sopping up food. Gruel is a fine example of sop which also goes back a long way in our History.<br />
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Another site that has fun facts about soup: <a href="http://www.souphoopla.com/soup-facts">http://www.souphoopla.com/soup-facts<br />
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The Recipe:<br />
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One large head of cabbage sliced<br />
6 carrots peeled and chopped into chunks<br />
6 potatoes, scrubbed and “chunked”<br />
3 cans stewed tomatoes<br />
2 bell peppers<br />
1 large onion sliced<br />
3 cloves minced garlic<br />
2 tablespoons butter<br />
1lb smoked sausage (I used spicy andouille)<br />
1 ½ teaspoon celery seed<br />
1 ½ teaspoon thyme<br />
1 ½ teaspoon onion powder<br />
1 ½ teaspoon garlic powder<br />
2 teaspoons paprika<br />
2 teaspoons caraway seeds<br />
2 tablespoons apple cider vinegar<br />
1 tablespoon sugar<br />
4 quarts chicken stock (this is for a HUGE batch, can easily be halved)<br />
Salt and pepper to taste<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpoQKhM1agBxpfvmL2wJmfHfF9D3Sy0e7sYYun0YTcf9gV1VvVTZNJUBjYb0vh38ei737aSHHbHGg7FmzvMVE5lAhQZh1CIihGy3pqz2kLgseKFD2ySEkhYv7qLYip64bEal5CUzKk9mQ/s1600/soup+cooking.JPG" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="240" width="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpoQKhM1agBxpfvmL2wJmfHfF9D3Sy0e7sYYun0YTcf9gV1VvVTZNJUBjYb0vh38ei737aSHHbHGg7FmzvMVE5lAhQZh1CIihGy3pqz2kLgseKFD2ySEkhYv7qLYip64bEal5CUzKk9mQ/s320/soup+cooking.JPG" /></a></div><br />
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Warm chicken stock in stock pan. Pour canned tomatoes into stock and bring to a slow simmer. Allow to simmer for about 15 minutes or so.<br />
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Add potatoes, carrots, celery seed, thyme, onion and garlic powders, paprika, Continue to simmer slowly.<br />
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In skillet, melt butter and sauté sausage, bell peppers and onions until onions are clear, throw in minced garlic the last two minutes. Stir and add these to the simmering soup. <br />
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Bring back to a good simmer and add cabbage pushing the cabbage down into the soup with spoon. <br />
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Add apple cider vinegar, sugar and caraway seeds. Stir and cover with a lid and turn heat down to simmer long and slow until vegetables are fork tender. <br />
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Remove from heat and enjoy.<br />
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P.S. This soup is always at its best the next day.Anonymoushttp://www.blogger.com/profile/11059245947570496711noreply@blogger.com6