Saturday, December 31, 2011
2 cans black-eyed peas, I drain and rinse for a more subtle flavor
2 cans italian stewed tomatoes
1 lb. sweet italian sausage, with casing removed
1 large onion
2 tablespoons of italian seasoning
1 teaspoon of oregano, if desired
Brown onion and sausage, drain, crumble and dump all in a crockpot, simmer on high for 3-4 hours, meanwhile cook a cup or so of pasta, any small pasta will work and stir it in at the end.
This is so good, and so easy….
Enjoy and Happy New Year
Tuesday, November 29, 2011
My son, John, made molasses cookies Thanksgiving recipe from the recipe on the back of this bottle of Grandma's Molasses.
They are moist, fat, plump chewy cookies, the tops are dusted with sugar, they crackle when they bake and the taste is amazing. My Silver Palate recipe is a flatter, oilier cookie, these are just better.
I never thought I would say this, we have used our Silver Palate recipe since the 80's, but this one is just far superior.
Hope you all enjoy these as much as we do. Oh my, they are so good!
These cookies should be soft, so watch them carefully when baking. They will look very moist and underdone, but I promise you they're fine and will set up completely while cooling. I found one recipe in my research that called for sliding the parchment paper onto the counter top to cool the cookies rather than transferring them to a cooling rack. Supposedly, this would keep them optimally soft. For cookie baking, I prefer insulated cookie sheets to prevent undersides from over browning. I used a SiloPat baking liner when I baked these.
Grandma's Molasses Cookies
Makes 3 1/2 to 4 dozen
2 1/4 cup all-purpose flour
2 tsp. baking soda
1/4 tsp. (generous) salt
1 tsp. cinnamon
1 tsp. ginger
1/2 tsp. cloves
3/4 cup shortening, at room temperature (Crisco)
1 cup (packed) light brown sugar
1 large egg, at room temperature
1/4 cup molasses, preferably Grandma's (not blackstrap)
1/4 cup granulated sugar
In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, ginger and cloves. Set aside.
In the bowl of an electric mixer, beat the shortening, brown sugar, egg and molasses on medium high speed until combined. Add the flour mixture and beat on lowest speed to moisten. Increase speed to medium and beat until combined, scraping down bowl as needed. Chill dough in freezer for about an hour or in the refrigerator for at least 2 hours.
Preheat oven to 375 and line baking sheets with parchment paper or place on SiloPat. Place 1/4 cup sugar in a shallow bowl. Scoop dough by rounded tablespoons and roll between your palms into 1 1/4 to 1 1/2-inch balls. Dip tops of balls in sugar and place on baking sheet about 2 1/2 inches apart.
Fill a glass with cold water. Dip your fingertips in the water and sprinkle each ball of dough with a few drops (this makes the crinkles). Bake one sheet at a time in the center of the oven for 8 to 9 minutes, or until cookies have spread, but still appear quite moist (they will not look "set" or done, but they are). Slide parchment onto counter top and cool completely.
NOTE: I think these cookies are so moist and soft because you use shortening (Crisco) instead of butter. We used to use shortening a lot years ago, but now so many cookies are made with butter instead...
Sunday, November 20, 2011
Much better than a hot toddy, my friend Carlene swears by this recipe...
1-2 teaspoons of brown sugar
1 Tablespoon of vanilla ice cream
Mix together and put in a mug of hot water, add a jigger or more of rum, a pat of butter on top and a cinnamon stick to stir with.
Enjoy and feel better soon ;o)
Monday, November 14, 2011
Sunday, November 13, 2011
My friend, Barb was telling me earlier this week about Creole Burgers. When she was a little girl there was a local drive-in called the Sani-Cream and they served these burgers. When they closed, the owner gave her dad the recipe, and her family has made them ever since.
You all know about how crazy we are about my Sloppy Joes, and the Creole Burgers are, for me, a new twist on an old favorite. I thought they were amazing, and I’ll make them again and again. She couldn’t remember exactly how much ketchup and mustard to use, she just tastes it and knows when it’s right. Since I had nothing to gauge them by, I found a recipe online, altered it a bit, and think it’s really close to what she makes. Hope you all enjoy these as much as we do.
1 lb. ground beef
1 onion, chopped
1 can of Campbell’s Chicken Gumbo Soup
4-5 tablespoons Heinz Ketchup
3 tablespoons mustard, I use Plochmann’s because it’s my favorite
2-3 tablespoons Worcestershire sauce
1/2 teaspoon of pepper
salt to taste
Brown hamburger and onions breaking it up and crumble as it cooks, drain, add soup and condiments and simmer 15-20 minutes. It thickens as it cooks.
So easy, and SO good!
Note: I added salt very sparingly as the soup gives you a salty base to begin with, next time I think I will sprinkle the hamburger with Tony Chachere’s Creole Seasoning when I brown it.
Saturday, November 12, 2011
Last week on Jan’s Daily Dish I told you about my FoodSaver not working and my eBay purchase of another one. It arrived yesterday, brand new with tape and cardboard still intact, so of course I fired it up immediately and it worked perfectly.
So this morning I got up, assembled my ingredients and I was off to the races.
I used two heads of iceberg lettuce that I washed, chopped and spun dry in the salad spinner. They don’t recommend you use baby bibb or spring greens, they’re too tender and don’t last as well, romaine and iceberg work best. Then I used the slicing blade of the salad shooter to quickly shred all of the other veggies.
Then I gave it all a quick toss to combine all the ingredients in the mixing bowl, which by the way is the greatest, cheapest thing ever. This huge stainless bowl came from a local restaurant supply house, cost less than $10 and I use it so much, it’s awesome!
I started using a funnel to fill the jars, quickly realized that it was a pain, it was easier to just position the jar over the salad bowl and scoop the greens with a measuring cup. Hubby doesn’t like green peppers, so I only added them to some of the jars and I didn’t add soft ingredients like cucumbers, tomatoes, or mushrooms as I’ve read that they don’t hold well. I also used a regular stainless knife to chop my lettuce, even though I have a plastic lettuce knife, there is “supposedly” no need to use it as the lettuce doesn’t turn brown and I’m not a fan of tearing it because I like a finer texture and it’s hard to achieve when tearing it.
Then I wiped off the tops of the jars to make sure they were dry so that the seal would hold and I was ready to vacuum seal them. It was really fast, really easy, it only took twenty seconds per jar to seal. And no, there is nothing running down the front of the FoodSaver, it’s just shadows from the jars ;o)
And how long did this take? From the time I started assembling my ingredients until I put them in the fridge, thirty-five minutes start to finish and I have enough salad to last me for seven days. And this was the first try, I’m thinking next time it won’t take as long as today because I’ll know what I’m doing. One mess per week and enough salad to last for days, works for me…
Saturday, November 5, 2011
These little plastic tulip sundae dishes are a great find. They are usually in stock at Walgreens, and at holiday time they have them in red and green.
You’re probably wondering why I’m showing you these, what’s so special about plastic bowls? Well, first of all they are like $.49 apiece, and they are the best thing ever when I’m in the kitchen baking. I guess I’ve watched too much FoodTV, but I always measure my different ingredients into little containers before stirring whatever I’m baking together.
Okay, I confess, it’s not entirely FoodTV, it’s mainly so that I don’t forget to add something. I have glass ramekins, and FiestaWare ramekins, but they’re bulky and heavy, these are lightweight, stack easily, grab one and you’re good to go. I have a ton of them, and I use them for all kinds of things. They’re the perfect size for little hands when you are fixing a snack for little people, I use them for coleslaw, potato salad and baked beans, and they’re perfect for a scoop of ice cream, or a serving of pudding or Jello. They’re unbreakable, dishwasher safe, you’ll find a boatload of uses for them. You won’t want to trot them out when Aunt Martha comes to visit, save the cut glass for when she comes, but for everyday use, you can’t beat these!
You might want to check the seasonal aisle next time you are in Walgreens, I think I’ve seem them at Wally World, too. I know, they’re plastic, but they’re goodies, pinky swear they are…
Tuesday, October 25, 2011
Prep time: 20 minutes
1 pound dried red beans
3/4 pound smoked turkey sausage, thinly sliced
3 celery ribs, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
1 sweet onion, chopped
3 garlic cloves, minced
1 tablespoon Creole seasoning
Hot cooked long-grain rice
Hot sauce (optional)
Garnish: finely chopped green onions, finely chopped red onion
1. Combine first 8 ingredients and 7 cups water in a 4-qt. slow cooker. Cover and cook on HIGH 7 hours or until beans are tender.
2. Serve red bean mixture with hot cooked rice, and, if desired, hot sauce. Garnish, if desired.
Try These Twists!
Vegetarian Red Beans and Rice: Substitute frozen meatless smoked sausage, thawed and thinly sliced, for turkey sausage.
Per cup (with 1 cup rice): Calories 422; Fat 3.5g (sat 0.4g, mono 0.2g, poly 0.2g); Protein 21.5g; Carb 76.4g; Fiber 12.2g; Chol 0mg; Iron 6.1mg; Sodium 530mg; Calc 113mg
Quick Skillet Red Beans and Rice: Substitute 2 (16-oz.) cans light kidney beans, drained and rinsed, for dried beans. Reduce Creole Seasoning to 2 tsp. Cook sausage and next 4 ingredients in a large nonstick skillet over medium heat, stirring often, 5 minutes or until sausage browns. Add garlic; saute 1 minute. Stir in 2 tsp. seasoning, beans, and 2 cups chicken broth. Bring to a boil; reduce heat to low, and simmer 20 minutes. Serve with hot cooked rice and, if desired, hot sauce. Garnish, if desired. Makes 8 cups. Hands-on Time: 26 min., Total Time: 46 min.
Per cup (with 1 cup rice): Calories 424; Fat 3.2g (sat 1.1g, mono 0.2g, poly 0.4g); Protein 17.2g; Carb 79.5g; Fiber 7.6g; Chol 25mg; Iron 4.3mg; Sodium 804mg; Calc 76mg
Source: Southern Living
Wednesday, October 5, 2011
3 cups all-purpose flour
1 teaspoon salt
1-1/4 cups shortening
1 egg, lightly beaten
1/4 cup cold water
1 tablespoon vinegar
8 small cooking apples (about 2 pounds)
3/4 cup packed brown sugar
2/3 cup whipping cream
1/2 cup butter, cut up
2 tablespoons light-colored corn syrup
1 teaspoon vanilla
1/3 cup whipping cream
1. For pastry: In a large bowl, combine the flour and salt. Using a pastry blender, cut in shortening until pieces are the size of small peas. In a small bowl, combine egg, the 1/4 cup cold water and vinegar. Stir egg mixture into flour mixture until all of the dough is moistened. Form dough into a ball. Cover and let rest for 10 minutes. (Dough will be slightly sticky.)
2. Divide dough in half. Turn one portion dough out onto a well-floured surface. Roll to form a 12x12-inch square. Using pastry wheel or sharp knife, cut into four 6-inch squares.
3. Peel and core 4 apples. Place an apple on each pastry square. Fold corners to center over apple. Pinch edges to seal. Place dumplings in a greased 15x10x1-inch baking pan. Repeat with remaining pastry and apples.
4. Bake in a 350 degree F oven for 45 to 50 minutes or until apples are tender and pastry is golden brown. Cool at least 10 minutes.
5. Meanwhile, for caramel sauce: In a medium saucepan, combine brown sugar, butter, 2/3 cup whipping cream, and corn syrup. Bring to boiling, stirring occasionally; reduce heat to medium. Boil gently, uncovered, for 5 minutes. Remove from heat; stir in vanilla. Transfer to a bowl; cover and set aside to cool slightly. Makes 8 servings.
6. To serve, in a chilled small bowl, whip 1/3 cup cream to soft peaks. Serve warm dumplings with caramel sauce and whipped cream.
Amish Apple Dumplings
Source: Midwest Living
Sunday, September 4, 2011
Miss Daisy’s Tea Room was a famous Franklin Tennessee institution in the 80’s. Hubby took me, it was so much fun, and the food was wonderful. I bought her cookbooks, used them a few times, put them away and went on to other things.
When she told me about it, I remembered my Miss Daisy Cookbooks and since I’m a cherry lover as well, I vaguely remembered that she had a recipe in her cookbook for Frozen Cherry Salad. They’re here for the weekend, and this afternoon I got out her cookbooks, and sure enough, there was the recipe and it’s exactly the same thing as Deanna got at Marcia’s.
So here it is for all of you, and it’s wonderful. Enjoy!!! ~ jan
Miss Daisy’s Frozen Cherry Salad
1-l6. oz can cherry pie filling
1-14 oz. can crushed pineapple
1-14 oz. can Eagle Brand condensed milk
1-13 oz. can Cool Whip
Chopped Pecans, optional
Mix all ingredients and freeze in either a loaf pan or a 9 x 13 pan. Cut in squares and garnish with Party Salad Topping and a strawberry.
This is the original recipe that calls for the party salad topping so I’ll include it, even though she didn’t have it on hers.
Party Salad Topping
4-1/2 oz. Cool Whip
1/4 cup salad dressing (I assume this is Miracle Whip, not mayo)
1/4 cup instant breakfast drink (Tang maybe)
Mix well and refrigerate until serving time.
Monday, August 22, 2011
Sunday, August 7, 2011
- 1 large head cabbage, shredded
- 1 green bell pepper, diced
- 1 onion, finely diced
- 1 1/2 large carrots, shredded
- 1 cup white wine vinegar
- 1 cup vegetable oil
- 1 cup white sugar
- Combine the cabbage, bell pepper, onion and carrot.
- Whisk together the vinegar, oil and sugar. Pour enough dressing over salad to coat. Mix well , cover and refrigerate 6 to 8 hours.
- Drain any excess liquid, toss and serve cold.
Note: Sunflowers are a great addition to this coleslaw
Thursday, August 4, 2011
This great little cookie couldn’t be easier. It tastes just like lemon bars, I’m sure it could be baked in a 9 x 13 pan if you don’t want to bother with making cookies. It’s a keeper recipe, you can stir these up in five minutes.
1 (18.25 ounce) package lemon cake mix
1/3 cup vegetable oil
1 teaspoon lemon extract
zest and juice from one lemon
1/3 cup confectioners' sugar for decoration
Preheat oven to 375 degrees F (190 degrees C).
Pour cake mix into a large bowl. Stir in eggs, oil, zest, juice and lemon extract until well blended. Drop small cookie scopps of dough into a bowl of confectioners' sugar. Roll them around until they're lightly covered. Once sugared, put them on an ungreased cookie sheet.
Bake for 10 to 12 minutes in the preheated oven. The bottoms will be light brown, and the insides chewy.
While they are cooling, put additional powdered sugar in a small colander or sifter and dust the tops again…
Friday, July 15, 2011
2 teaspoons white wine vinegar
1 1/2 teaspoons lemon juice
1 1/2 teaspoons onion juice
1 1/2 teaspoons white sugar
1 1/2 teaspoons Dijon-style prepared mustard
1/4 teaspoon mustard powder
1 cup mayonnaise
2 tablespoons chopped fresh parsley
1 hard-cooked egg, diced
1 pound cooked ham, cut into 1/2 inch pieces
1 pound turkey breast, cut into strips
14 ounces Swiss cheese, cut into strips
1/2 cup sliced sweet gherkin pickles
1 head iceberg lettuce - rinsed, dried, and shredded
12 pimento-stuffed green olives
Prepare the dressing by whisking together the vinegar, lemon juice, onion juice, sugar, Dijon, dry mustard and mayonnaise. Add the parsley and egg; mix well.
In a large bowl, combine the ham, turkey, cheese and pickles. Add the dressing and mix well. Divide the lettuce among plates, top with salad and garnish each plate with 2 olives.
Saturday, July 9, 2011
- 1 batch cornbread, cut into 1-inch cubes, recipe follows
- 1 (14.5-ounce) can red kidney beans, rinsed and drained
- 1 (15-ounce) can niblet corn, drained
- 1 medium Vidalia onion, finely chopped
- 1 large green bell pepper, finely chopped
- 3 large tomatoes, chopped
- 2 cups grated sharp Cheddar
- 1 (8-ounce) bottle ranch dressing
- Chopped fresh parsley leaves, for garnish
In the bottom of a large glass bowl, place cornbread cubes. Layer beans, corn, onion, bell pepper, tomatoes, and cheese on top of cornbread. Spread ranch dressing evenly over cheese. Cover, and refrigerate for at least 2 hours. Garnish with fresh parsley, if desired.
- 1/2 cup vegetable oil, plus 1/4 cup for greasing pan
- 1 cup self-rising cornmeal
- 3/4 cup self-rising flour
- 1 cup cream-style corn
- 2 eggs
- 1 cup sour cream
- 1 cup grated sharp Cheddar, optional
- 1/2 teaspoon cayenne pepper, optional
Preheat oven to 375 degrees F.
Generously season a cast iron skillet with up to 1/4 cup vegetable oil. Preheat the pan either in the oven or on the stove over medium-high heat.
Mix all ingredients together in a large bowl, stirring with a wooden spoon or rubber spatula until combined. Pour batter into the preheated cast iron skillet. Place skillet in the oven and bake until golden brown, approximately 30 minutes. If making individual size cornbreads in smaller pans, they will require a shorter cooking time.
Yield: 8 servings
Thursday, June 16, 2011
Salted Caramel Ice Cream 3/4 cup plus ½ cup sugar Place 3/4 cup sugar in a heavy-bottomed saucepan. Do not stir. Cook over medium-high heat to a dark caramel, swirling as it begins to brown to distribute the sugar. Deglaze with the cream; then slowly add the milk. The caramel will harden. Bring to a boil, then simmer, stirring, just until the caramel has dissolved. In a large bowl, whisk together the remaining sugar, yolks and a few grains of the fleur de sel. Whisk a little caramel cream into the egg mixture to temper, pour the egg mixture into the remaining caramel cream and mix, then simmer to bring to a custard . Strain the mixture through a fine-meshed sieve. Cool completely, preferably overnight, then freeze in an ice-cream maker. While it's freezing, sprinkle in the rest of the fleur de sel. After freezing the churned ice cream, serve, sprinkled with the rest of the fleur de sel. Adapted from a recipe from New York Times
2 cups cream
2 cups whole milk
4 egg yolks and one whole egg
½ teaspoon fleur de sel, plus more for serving.
Salted Caramel Ice Cream
3/4 cup plus ½ cup sugar
Place 3/4 cup sugar in a heavy-bottomed saucepan. Do not stir. Cook over medium-high heat to a dark caramel, swirling as it begins to brown to distribute the sugar. Deglaze with the cream; then slowly add the milk. The caramel will harden. Bring to a boil, then simmer, stirring, just until the caramel has dissolved.
In a large bowl, whisk together the remaining sugar, yolks and a few grains of the fleur de sel. Whisk a little caramel cream into the egg mixture to temper, pour the egg mixture into the remaining caramel cream and mix, then simmer to bring to a custard . Strain the mixture through a fine-meshed sieve. Cool completely, preferably overnight, then freeze in an ice-cream maker. While it's freezing, sprinkle in the rest of the fleur de sel.
After freezing the churned ice cream, serve, sprinkled with the rest of the fleur de sel.
Adapted from a recipe from New York Times
Saturday, June 11, 2011
This recipe for stuffed cabbage is from Tony Packo's Cafe in Toledo, which Jamie Farr made famous on the television series M*A*S*H.
1 cup uncooked rice
1 head cabbage, about 3 pounds
2 pounds ground beef or 1 pound ground pork and 1 pound ground beef
2 medium onions, chopped, divided
1 clove garlic, minced
2 teaspoons salt
Pepper and paprika to taste
1 pound sauerkraut, canned or bulk
1 can (1 pound) whole tomatoes with juice, mashed
1 can (10 3/4 ounces) condensed tomato soup
2 tablespoons sugar
1 teaspoon salt
Sour Cream Sauce--
1 tablespoon butter
2 small onions, chopped
3 ounces sour cream
1 can (1 pound) whole tomatoes with juice, mashed
In a small bowl, soak the rice in cold water for 15 minutes. Meanwhile, remove the core from the cabbage and immerse the head in boiling water long enough to wilt the leaves, about 10 minutes. Remove from the water and drain. Remove the large leaves and cut out the large vein from the center of each with a triangular cut. In a large bowl, combine the meat, eggs, 1 chopped onion, the garlic, 2 teaspoons salt, the pepper and paprika.
Rinse the soaked rice well with cold water; drain and add it to the meat mixture. Using your hands, mix the ingredients until well combined. Place about 1/2-cup meat mixture onto each cabbage leaf and roll it up, tucking the sides in like an egg roll. Secure the rolls with a toothpick. Repeat until all the meat mixture is used. Set the rolls aside.
Removing any remaining core, chop the remaining cabbage. Place it in a large bowl with the sauerkraut, mashed tomatoes and juice, tomato soup, remaining chopped onion, the sugar, 1 teaspoon salt and additional pepper and paprika to taste. Put some of the sauerkraut mixture on the bottom of a large heavy kettle or Dutch oven. Place the cabbage rolls upright around the edge and center of the kettle. Put the remaining sauerkraut mixture on top. Fill the kettle with enough water to cover the tops of the rolls.
Cover and cook over low heat about 2 hours, adding water as needed to keep the rolls completely covered.
Meanwhile, prepare the Sour Cream Sauce. In a medium saucepan, melt the butter; add the onions and cook until soft. Stir in the sour cream, tomatoes and juice. Mix well and keep warm until serving time.
Yields about 8 servings
Sunday, May 29, 2011
Friday, May 27, 2011
My neighbor, a German lady who is ninety-three years young, and the most wonderful cook, gave me, with a twinkle in her eye, I might add, her recipe for German Potato Salad. She’s made it for the past seventy years, always to rave reviews, and is very different in others I’ve tried in the past, as she uses equal proportions of sugar, water, and vinegar. Most recipes just use a few tablespoons of sugar at the most, she uses a whole cup, but trust me, it isn’t too much. I also made this using Splenda instead of sugar with great results, but I would suggest the first time, you make it fully leaded.
I know, we all tweak our recipes, but please, don’t change a thing, make this exactly like the recipe and your family will love you forever! It’s good warm, but better if you make it ahead and let it set at room temperature for a couple of hours. It’s also great cold. Oh, what an amazing recipe this is.
LeeAnn’s Amazing Potato Salad
4-6 red skinned potatoes, leave the peeling on
1 large onion, diced
1/2 red or orange pepper diced
1/2 green pepper diced
4 hardboiled eggs
6 slices of bacon, diced (cut into small dice, then cut in half vertically so that you have really small pieces)
salt and pepper to taste
1 heaping tablespoon flour
1 cup apple cider vinegar
1 cup water
1 cup sugar
Steam potatoes until tender. Cook hardboiled eggs.
Saute diced bacon until crisp and remove with slotted spoon. Saute onion, red and green pepper in bacon drippings until limp and tender. Add heaping tablespoon of flour and stir until incorporated into the drippings. Add water, sugar and vinegar and cook for several minutes until it thickens slightly. (Mixture won’t be thick, it will be slightly runny). Taste and correct with salt and pepper to taste, I use probably an additional 1/2 teaspoon of salt and a teaspoon of freshly ground pepper.
Slice potatoes thinly, then cut in half so they are smaller bites (I don’t remove the skin) and chop eggs.
In 9x13 pan or large casserole dish, spread out potatoes, then sprinkle eggs on top of the potatoes, then sprinkle the reserved bacon on top and pour the bacon drippings, peppers, onions, water sugar and vinegar over the potato mixture. Let it sit for a bit for the flavors to marry. This is great warm, at room temperature, or cold.
Wednesday, May 4, 2011
1. In a large mixing bowl, beat together eggs, evaporated milk, vanilla, cinnamon, nutmeg and salt. Set aside.
2. Spread each slice of the bread with some cream cheese. Top six of the slices with cherry pie filling, spreading almost to the edges.
3. Cover each with the remaining bread slices, cream cheese side down. Dip in the egg mixture.
4. In a skillet or on a griddle, cook the sandwiches in hot butter over medium heat for 2 to 3 minutes on each side or until golden brown.
5. Cut filled French toast into halves or quarters and dip in or sprinkle with sugar, if you like. Serve with hot maple syrup, if you like. Makes 6 servings.
Source: Adapted from a recipe from Midwest Living
Monday, April 18, 2011
These beef burgers are filled with piquant pepper jack cheese, then cooked and topped with guacamole and crispy bacon.
2 large avocados, preferably Haas, peeled and pitted
1 Tbs. fresh lime juice
Kosher salt, to taste
1 1/2 Tbs. chopped fresh cilantro
1 1/2 lb. ground beef
2 oz. pepper jack cheese, grated
Freshly ground pepper, to taste
4 hamburger buns
8 bacon slices, cooked until crispy
Prepare a medium-hot fire in a grill. Place a cast-iron griddle on the grill to preheat. In a bowl, combine the avocados and lime juice and mash them together with a fork. Season with salt and stir in the cilantro. Set the guacamole aside. Divide the ground beef into eight 3-oz. portions and shape each into a ball. Using a stuffed burger press according to the manufacturer’s instructions, make 4 burgers, stuffing each with 1/2 oz. cheese. Season the burgers with salt and pepper. Place the burgers on the griddle and cook, turning once, about 4 minutes per side. Place the burgers on the buns and top each with 1/4 cup guacamole and 2 bacon slices.
Serve immediately. Serves 4.
Sunday, April 17, 2011
Tuesday, April 12, 2011
Friday, April 1, 2011
Combine the tequila, lime juice, orange juice, chili powder, jalapeno pepper, garlic, salt, and pepper in a large bowl. Add the chicken breasts. Refrigerate overnight. Heat a grill with coals and brush the rack with oil to prevent the chicken from sticking. Remove the chicken breasts from the marinade, sprinkle well with salt and pepper, and grill them skin-side down for about 5 minutes, until nicely browned. Turn the chicken and cook for another 10 minutes, until just cooked through. Remove from the grill to a plate. Cover tightly and allow to rest for 5 minutes. Serve hot or at room temperature.
Combine the tequila, lime juice, orange juice, chili powder, jalapeno pepper, garlic, salt, and pepper in a large bowl. Add the chicken breasts. Refrigerate overnight.
Heat a grill with coals and brush the rack with oil to prevent the chicken from sticking. Remove the chicken breasts from the marinade, sprinkle well with salt and pepper, and grill them skin-side down for about 5 minutes, until nicely browned. Turn the chicken and cook for another 10 minutes, until just cooked through. Remove from the grill to a plate. Cover tightly and allow to rest for 5 minutes. Serve hot or at room temperature.
Wednesday, March 16, 2011
1 cup butter (melted)
4 cups vanilla wafer crumbs
2 cups heavy cream
3 cups cream cheese
1 1/2 cups peanut butter
1/2 cup confectioner’s sugar,10x
1 tbls + 1tsp pure vanilla extract
2 cups Reese’s Peanut Butter Cups, chopped into 1/4" pieces
1/2 cup peanuts, finely chopped
Preheat convection oven to 350 degrees. Combine melted butter and wafer crumbs in a large bowl and mix by hand until a wet crumb forms. Shape the crust by pressing into the pie pan, making sure you form the crumb into the sides. Bake for 8 minutes and cool to room temperature.
While the crust is baking and cooling, make the filling. Beat the heavy cream in the mixer using a whisk attachment on medium until stiff peaks form, about 10 minutes. Set aside.
In a separate bowl, beat the cream cheese with the paddle attachment on medium-high until smooth and creamy. Lower mixer speed to medium and add the peanut butter, sugar, and vanilla. Gently fold the whipped cream into the cream cheese mixture until completely combined. Set aside.
Take the cooled crust and drizzle about 3 tablespoons of caramel onto the bottom. Next fill, spread and smooth the filling in the pie shell. Sprinkle the chopped Reese’s Peanut Butter Cups and peanuts all over the top of the pie. Store in a covered container and refrigerate for at least 5 hours before serving.
Source: The Today Show
Monday, March 14, 2011
Ina and her guest cook, Amelia Durand whipped this up. I'm such an Ina fan, and this looks amazing. What would the world be without the Barefoot Contessa, the woman is a wonder. ~ jan
- 1 tablespoon olive oil
- 1 pound sausage, such as kielbasa or andouille, sliced
- 1 pound smoked ham, cubed
- 1 tablespoon butter
- 1 medium onion, diced
- 1 cup diced celery
- 1 green bell pepper, cored and diced
- 1 red bell pepper, cored and diced
- 1 cup seeded and diced tomato
- 3 garlic cloves, minced
- 1 jalapeno pepper, seeded and minced OR 1/2 teaspoon cayenne
- 2 teaspoons diced fresh oregano
- 1 teaspoon diced fresh thyme
- 2 tablespoons tomato paste
- 6 cups chicken stock, preferably homemade
- 3 cups long-grain rice, rinsed
- 3 bay leaves
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 6 to 8 dashes hot sauce, optional (recommended: Tabasco)
- 1/2 cup chopped scallions, divided
- 3/4 cup chopped fresh parsley, divided
- 1/4 cup freshly squeezed lemon juice
- 1 pound medium shrimp, deveined (20 to 24 count)
Heat the oil in a large Dutch oven or black iron pot over medium heat, add the kielbasa and saute for 8 to 10 minutes, until browned. Remove the kielbasa to a bowl, and set aside. Add the ham to the same pot and cook 8 to 10 minutes, until lightly browned. Remove to the bowl with the kielbasa, and set aside. Add the butter, onion, celery and peppers to the same pot and saute for 8 to 10 minutes, until the onion is translucent. Add the tomato, garlic, jalapeno or cayenne, oregano, thyme, and tomato paste and cook until all the vegetables and herbs are blended well. Add the stock and bring to a rolling boil. Stir in the rice, and add the sausage, ham, bay leaves, salt, pepper and hot sauce. Return to a boil, reduce the heat to low and simmer, covered, for 20 minutes. Add 1/4 cup of the scallions, 1/4 cup of the parsley, the lemon juice and the shrimp, and stir well. Cover the pot, remove it from the heat and allow the jambalaya steam, for 15 minutes, before serving.
Garnish with the remaining 1/4 cup scallions and 1/2 cup parsley, and a dash of hot sauce, if desired.
Source: FoodTV - The Barefoot Contessa
Episode: Cooking with Rice