Holiday Teas are here from Celestial Seasoning….

by 👩‍🍳 Cooking With a Southern Vibe in Music City USA 👩‍🍳, November 08, 2009

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I LOVE Celestial Seasoning Teas!  Love them, and yeah, I admit a lot of the charm is the packaging… I’m a sucker for great packaging, and this company has had the best for years!   I think their teas have improved so much over the years, too. 

Back in the 80’s I worked in the marketing department for 7-Eleven in Denver.  One of the perks was taking home all the freebies that the companies shipped to us in an effort to obtain shelf space.  I had a cupboard full of Celestial Seasoning, and a lot of it was so herbal tasting that I was turned off despite the packaging.  It wasn’t until a few years ago that I tried them again, and quickly realized that  they had revamped thelr line and I was just blown away by the flavors.  I’ve been a diehard fan ever since!

I was shopping yesterday and their holiday collection has arrived in our local grocery. Decisions, decisions…decision made!  It has to be the Sugar Cookie Sleigh Ride. I’m intrigued.

~ jan

Baked Caramel Corn

by 👩‍🍳 Cooking With a Southern Vibe in Music City USA 👩‍🍳, November 03, 2009


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This is one of our family’s favorite recipes.  I make it often when I visit the kids, everybody loves this.  It’s an old recipe, I remember my Aunt Idalene making it when I was just a little girl.  It so easy to make, just be careful when you pour in the baking soda; it foams, and this stuff is hot!

~ Jan

  • 24 cups popped yellow popcorn
  • Nonstick cooking spray
  • 1 cup butter or margarine
  • 2 cups firmly-packed brown sugar
  • 1/2 cup light corn syrup
  • 1 tsp. salt
  • 1/2 tsp. baking soda
  • 1 tsp. vanilla

Here's How:
Preheat oven to 250F. Coat the bottom and sides of a large roasting pan with nonstick cooking spray. Place popped popcorn in roasting pan. Salt the popcorn lightly.  I cook the popcorn in an air popper, so I don’t have additional oil.

In a heavy pan, slowly melt butter; stir in brown sugar, corn syrup and salt. Heat to a boil, stirring constantly; boil on medium low heat without stirring for 5 minutes. Remove from heat; stir in baking soda and vanilla. Gradually pour over popped popcorn, mixing well. Bake for 1 hour, on the bottom rack of your oven, stirring every 15 minutes. Remove from oven, cool completely. Break apart and store in tightly-covered container.

Yield: about 6 quarts

Notes:  The secret to this caramel corn is to stir it often when it’s baking, because the caramel topping melts and runs to the bottom of the pan.  If you don’t keep stirring, it just puddles at the bottom.

When you take it out of the oven, immediately put it on sheets of waxed paper that you’ve put on your countertop.  Then let it cool for just a bit and break apart.  If you leave it in the roaster pan, it will stick to the bottom and you will have a mess.

Also immediately immerse your roaster pan in water for easy cleanup.  Do the same as soon as you empty your saucepan of the caramel syrup, or you will have a sticky gooey mess to deal with.

Mom’s Sloppy Joes

by 👩‍🍳 Cooking With a Southern Vibe in Music City USA 👩‍🍳, October 30, 2009

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I’ve made this recipe for Sloppy Joes for thirty+ years now.  It’s just the BEST! It’s our Halloween favorite, and an annual tradition with our family; Sloppy Joes and potato chips every Halloween evening.  It’s one of the classic recipes that you just don’t mess with.  It’s perfect just the way it is…

~ jan

1 lb. ground beef
1 onion, chopped
1 teaspoon Worcestershire sauce
1 teaspoon salt
1 Tablespoon white vinegar
2 heaping Tablespoons brown sugar
1 Cup Heinz Ketchup
1/4 cup water (if you double the recipe, don't double the water, just use 1/4 cup, it's perfect)
Cayenne Pepper to taste

Brown meat and onion, season with salt, pepper and cayenne pepper.

Drain, add remaining ingredients and simmer uncovered for 30 minutes.  If mixture gets too thick, add a bit more water. 

Note:  I usually double this recipe.  When the boys were little, they loved Velveeta Cheese melted on the top of the sloppy joes.  I would put the joes on the bun, top with the cheese, leave the top bun off, and nuke it until the cheese melted.  Velveeta is so “not cool” these days, but for some things it will always be the best!

Gourmet Magazine closing it’s doors, it’s a sad day in publishing….

by 👩‍🍳 Cooking With a Southern Vibe in Music City USA 👩‍🍳, October 05, 2009

When John Durkin, chef-owner of Trattoria Diane in Roslyn, was in his 20s and the idea of owning a fine restaurant was decades in the future, Gourmet magazine offered a window into another world. "I thought it was such an elegant magazine," he said, "with all those places in France and Italy - and the recipes always worked."

Durkin still gets Gourmet, but November's issue will be his last. A memo issued Monday by Condé Nast chief executive Chuck Townsend stated that Gourmet, which began publishing in 1940, will cease monthly publication.

According to Townsend, Condé Nast remains committed to the Gourmet brand, "retaining Gourmet's book publishing and television programming, and Gourmet recipes on Epicurious.com." Just last month, Houghton Mifflin Harcourt published "Gourmet Today: More than 1000 All-New Recipes for the Contemporary Kitchen," a cookbook edited by the magazine's editor, Ruth Reichl - perhaps the most prominent food editor in the country.

In addition to Gourmet, wrote Townsend, Cookie (launched in 2007 and self-described as "a lifestyle magazine for the modern mother"), Modern Bride and Elegant Bride will cease publication. However, Brides will increase its frequency from bimonthly to monthly.

Gourmet's sales of ad pages had been steadily declining. The September figures, announced in July, were down 52 percent from a year ago. Bon Appétit, Condé Nast's other heavy-hitting food magazine, will continue to be published. Its September figures were reported to be down only 40 percent. Bon Appétit also has a higher circulation (1.4 million as compared to Gourmet's 978,000, according to Condé Nast's September 2009 media kit), higher household income ($83,563 as compared to $81,179) and lower median age (49 as opposed to 50.3).

Pumpkin Spice Latte (Just Like Starbucks!)

by 👩‍🍳 Cooking With a Southern Vibe in Music City USA 👩‍🍳, September 27, 2009

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Many fans of Starbucks' Pumpkin Spice Latte eagerly wait for it to show up on menus again in the Fall. It made its annual re-appearance last week. However, for those of us on a budget, those little cups of goodness can add up. Making your own at home will not only save you money, but you can also enjoy them year-round. In addition, you have more control over the ingredients, so you can tweak the recipe to your liking.

You can change the sugar and fat content of this recipe quite easily.

Pumpkin Spice Latte
makes 1-2 servings

Ingredients:
2 cups milk
2 tablespoons canned pumpkin OR 1 teaspoon of Torani Pumpkin Spice Syrup (your choice)
2 tablespoons sugar or sugar substitute - you can halve this amount
2 tablespoons vanilla extract
1/2 teaspoon pumpkin pie spice
1-2 shots espresso (about 1/4 cup of espresso or 1/2 cup of strong brewed coffee if you don't have an espresso machine.)

Directions:
In a saucepan combine milk, pumpkin and sugar and cook on medium heat, stirring, until steaming. Remove from heat, stir in vanilla and spice, transfer to a blender and process for 15 seconds until foamy. If you don't have a blender, don't worry about it - just whisk the mixture really well with a wire whisk.

Pour into a large mug or two mugs. Add the espresso on top.

Optional: Top with whipped cream and sprinkle pumpkin pie spice, nutmeg, or cinnamon on top.

Source: DIY Network

Carlene’s Broken Leg

by 👩‍🍳 Cooking With a Southern Vibe in Music City USA 👩‍🍳, September 26, 2009

I think this sounds wonderful for a chilly fall evening…

Pour very hot apple cider over two fingers of ginger brandy in a coffee cup. Add a cinnamon stick and a thin wedge of orange; too fat a hunk of orange ruins it. Don sheepskin slippers, find comforter and soft seat and, if possible, a working fireplace. Caveat: If you’re like me and occasionally find yourself “ingredient-challenged,” keep in mind that substituting something else for the brandy will radically change the drink; there is some je ne sais quois about the symbiosis of apples and ginger that should not be monkeyed with.

Original recipe source: Killington Ski Resort

Carlene’s Hot Buttered Rum

by 👩‍🍳 Cooking With a Southern Vibe in Music City USA 👩‍🍳, September 26, 2009

Hot Buttered Rum

1-2 tsp. brown sugar
1 Tbs.  good vanilla ice cream
1-2 jiggers of rum
1 tsp. butter
1 cinnamon stick

Mix brown sugar and ice cream in the glass mug, add the rum, fill with hot water...add the cinnamon stick and the pat of butter.

I swear, this works just as well as Mentholatum or Vicks Salve....it's a great inhaler, even if you don't care to drink it.. 

© Jan CAN Cook · THEME BY WATDESIGNEXPRESS