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Showing posts with label my recipes. Show all posts
Showing posts with label my recipes. Show all posts
Snacking
Since my son was just a toddler, he referred to this snack as a 'special' and now that he is a teenager, I can't think of anything else to call it. Sometimes, I'll refer to it as a large 'special' which would then include at least two cheeses, some roasted peppers, olives and maybe, another meat. Today I prepared a regular 'special', it's what both he and I love to snack on when he arrives from school.
Have a look at my recipes!
~~~ Sharing is always appreciated and your comments make my day.
Have a look at my recipes!
~~~ Sharing is always appreciated and your comments make my day.
Breakfast of Champions ... Chia Seeds and T'eff
This is my new favorite breakfast that is not only good looking; it's delicious and very healthy!
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I've combined Farina with Teff, Chia and a splash of Maple Syrup. It's that simple!
Teff is the world’s tiniest grain and it hails from Ethiopia. It's name is Amharic for 'lost' which is a completely sensible name given the tiniest of things tend to get lost. Teff grains can't be refined or processed, they are so small and it's a cereal grass that packs a nutritional punch. I purchased my Teff from the Bob’s Red Mill which I found at the organic market.
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| From |
“Teff leads the grains in calcium content, which helps strengthen bones and may reduce PMS symptoms. One grain of Teff is up to 40% resistant starch, which can help you lose weight if you replace the other carbs you’re filling up on, what I call “carbage” (processed foods like white bread, potato starch, sweets and the like). Teff can be white or dark in color and can be found at your local health food store or online for about $8 per pound. One serving size is about 1/4 cup and 160 calories. Sweeter and milder than wheat, Teff has a molasses-like flavor. Teff can be cooked hot for a nice breakfast cereal – 1 cup of Teff with 2 cups of water or juice, cover and simmer for 20 minutes or until it’s thick and the liquid is absorbed. Add fresh fruit on top. Teff is also available in tortillas for a great wrap or to make quesadillas (a lot better than refined flour tortillas and gluten-free too!).” From Dr. Oz
This is how Teff looks as it's growing ... pretty!
This is how Teff looks as it's growing ... pretty!
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| From |
“Chia absorbs up to 12 times its own weight and expands to curb your appetite, so adding just an ounce or so of chia seeds to your diet can reduce caloric intake and help lower the energy density (or calories) of foods, plus double the amount of fiber you receive.” From Dr. Oz
Look at how beautiful it looks whiles it grows!
Prepare the Farina according to instruction, as it starts to thicken, add a tablespoon of Teff and a tablespoon of soaked Chia. Once thickened, add maple Syrup and your choice of fruit or nuts.
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| From |
Absolutely delicious!
~~~ Sharing is always appreciated and your comments make my day.
Baked Parmesan Tomatoes ... Delicious!
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| From Eating Well Magazine |
This is absolutely delicious and less than 100 calories per serving. A perfect side to a burger, or just as a great toaster oven treat.
INGREDIENTS
4 tomatoes, halved horizontally
1/4 cup freshly grated Parmesan cheese (I used Loccatelli Brand, my favorite!)
1 teaspoon chopped fresh oregano
1/4 teaspoon salt
Freshly ground pepper, to taste ( I used Red pepper flakes to give it a hint of heat)
4 teaspoons extra-virgin olive oil
PREPARATION
Preheat oven to 450° F.
Place tomatoes cut-side up on a baking sheet. Top with Parmesan, oregano, salt and pepper. Drizzle with oil and bake until the tomatoes are tender, about 15 minutes.
~Maria
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When life give you lemons .... what are you going to do?
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| Photo source Unknown |
Then, someones mama got to working in the kitchen and discovered lemonade.
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| Photo source Internet Images |
...and over the years, we've found, there isn't a better way to cool down by the pool or in the yard than with an ice cold glass of homemade Lemonade and no, I'm not going to tell you to spike it.
This is the recipe, I've been using for some time now. I like it a bit tart but if you like it sweet, you can adjust the sugar.
My Homemade Lemonade
Ingredients
1 1/4 cups sugar
1/2 cup boiling water
5 cups cold water
1 1/4 cups sugar
1/2 cup boiling water
5 cups cold water
1 1/2 cups fresh squeezed lemon juice
Grated rind of one lemon
Prepare
Stir the sugar and the boiling water together to make a simple syrup.
Add lemon juice, cold water and the lemon rind.
Prepare
Stir the sugar and the boiling water together to make a simple syrup.
Add lemon juice, cold water and the lemon rind.
This should make about 8 glasses of Lemonade
Refrigerate until it's ice cold.
Serve over ice in a tall glass. Drop in a fresh strawberry slice if you have it on hand and garnish the rim with a slice of lemon.
OR, for the kids and when you are having guests ...
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| Photo source Internet Images |
Pour the prepared Lemonade into as many Mason Jars as it will take, drop two slices of lemon (cut in very thin rounds because it will look pretty) into each jar. Cap tightly and put in the freezer until the lemonade is almost slushy. Fill a large bucket with ice, and place the jars into the ice to keep chilled.
The kids and the adults will love to have their own jar full of icy cold Lemonade.
**You can make additional pitchers for refills.
Enjoy!!
~Maria
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Whiskey Dijon BBQ Sauce
I'm gonna try this BBQ Sauce from Eating Well. Sounds great and they are suggesting it be used skirt steak but I think it can be a great sauce for any type of meat. It's grillin' time!!!
1/2 cup reduced-sodium beef or chicken broth
3 tablespoons whiskey (Pendleton or Jack will work)
3 tablespoons Dijon mustard
2 tablespoons packed light brown sugar
1 large shallot, finely chopped
1 teaspoon Worcestershire sauce
1 teaspoon chopped fresh thyme
Combine broth, whiskey, mustard, brown sugar, shallot, Worcestershire and thyme in a small saucepan; bring to a boil over high heat. Reduce heat to maintain a lively simmer and cook, stirring frequently, until reduced to about 1/2 cup, 6 to 10 minutes. Remove from the heat.
1/2 cup reduced-sodium beef or chicken broth
3 tablespoons whiskey (Pendleton or Jack will work)
3 tablespoons Dijon mustard
2 tablespoons packed light brown sugar
1 large shallot, finely chopped
1 teaspoon Worcestershire sauce
1 teaspoon chopped fresh thyme
Combine broth, whiskey, mustard, brown sugar, shallot, Worcestershire and thyme in a small saucepan; bring to a boil over high heat. Reduce heat to maintain a lively simmer and cook, stirring frequently, until reduced to about 1/2 cup, 6 to 10 minutes. Remove from the heat.
Can’t go wrong with Whiskey and Wine …
Sooooo … I was browsing recipes on the Pioneer Woman's website. Now I don’t really buy into the whole Pioneer Woman perfect life thing because I know living on a working ranch is NOT easy … there is no way to spend a day on the ranch taking perfect pictures while preparing wonderful recipes, homeschooling the kids, trying out new gadgets, setting up giveaways, writing witty blog posts, prepping for a cooking show and whatever else the Pioneer Woman’s blog represents BUT she does have some decent recipes. {{Well, who knows (grumble, grumble) may she can do it all}} I know I couldn't, the ranch I lived at kept me pretty busy, and pretty dusty plus there seemed to always be something to get done to keep things running ... but I digress.
Sooooo … I was browsing recipes on the Pioneer Woman's website and I found this recipe she posted last year for Pasta with Whiskey, Wine, and Mushrooms … I like Pasta. I like Mushroom. I always enjoy Wine and I do like some Whiskey so how can I go wrong. Got this on the kitchen agenda for this weekend. I still have to go buy the pasta and mushrooms.
Ingredients
In a large pot, heat additional olive oil along with the butter over medium heat. Throw in the sliced onions and sauté for a couple of minutes, or until beginning to turn translucent. Pour in wine and whiskey and allow to bubble for a minute or two. Pour in broth and allow the liquid to reduce for a couple of minutes. Stir in cream and reduce heat to low. Add mushrooms, salt, and pepper, and simmer until sauce thickens.
Toss in cooked pasta, using a little hot pasta water if sauce needs a little thinning. Taste for seasonings and add immediately.
Sooooo … I was browsing recipes on the Pioneer Woman's website and I found this recipe she posted last year for Pasta with Whiskey, Wine, and Mushrooms … I like Pasta. I like Mushroom. I always enjoy Wine and I do like some Whiskey so how can I go wrong. Got this on the kitchen agenda for this weekend. I still have to go buy the pasta and mushrooms.
Recipe: Pasta with Whiskey, Wine, and Mushrooms
Prep Time: 5 Minutes | Cook Time: 30 Minutes | Difficulty: Easy | Servings: 8Ingredients
- 24 ounces, weight Thickly Sliced Mushrooms (baby Portobellos Are Best)
- 2 Tablespoons Olive Oil
- Kosher Salt
- Black Pepper
- 2 Tablespoons Olive Oil
- 2 Tablespoons Butter
- 1 whole Large Onion, Peeled And Sliced
- 1 cup Dry White Wine
- 3/4 cups Whiskey (Jack Daniels Is Good) I like Jack but I’d also suggest trying Pendleton Whiskey
- 1/2 cup Chicken Broth
- 1 cup Heavy Cream
- Salt And Pepper, to taste
- 12 ounces, weight Mostaciolli, Cooked Al Dente
Preparation Instructions
Preheat oven to 375 degrees. Drizzle mushrooms with a little olive oil, then sprinkle with salt and pepper. Roast for 20 to 25 minutes, or until golden brown. Set aside.In a large pot, heat additional olive oil along with the butter over medium heat. Throw in the sliced onions and sauté for a couple of minutes, or until beginning to turn translucent. Pour in wine and whiskey and allow to bubble for a minute or two. Pour in broth and allow the liquid to reduce for a couple of minutes. Stir in cream and reduce heat to low. Add mushrooms, salt, and pepper, and simmer until sauce thickens.
Toss in cooked pasta, using a little hot pasta water if sauce needs a little thinning. Taste for seasonings and add immediately.
Yummy salad recipe
I love this recipe from Southern Lady Magazine, probably because I really, really like pomegranates. They say hmmmm … they say pomegranates are very good for you. I just think they taste good and they certainly make the salad look pretty. I like pretty food. I think the prettier the food, the better it is for you. ‘Cause when you surround yourself with pretty, well you just become pretty … you are what you eat after all.
1 (6-ounce) bag baby spinach
1 cup matchstick carrots
1/2 cup broccoli sprouts
1/2 cup thinly sliced red onion
3 tangerines, sectioned
1/3 cup pomegranate arils
Pomegranate Vinaigrette (recipe follows)
1. In a medium bowl, combine baby spinach, carrots, broccoli sprouts, and red onion.
2. Divide spinach mixture evenly among 4 salad plates. Top each salad with tangerine sections and pomegranate arils. Drizzle with Pomegranate Vinaigrette just before serving.
1/2 cup fresh pomegranate juice
2 tablespoons pomegranate-infused balsamic vinegar*
1 teaspoon honey
1 tablespoon minced shallot
1/2 teaspoon salt
3/4 teaspoon ground black pepper
2 tablespoons extra light olive oil
1. In a small bowl, combine pomegranate juice, vinegar, and honey, whisking until honey dissolves. Add shallot, salt, and pepper, whisking to combine well. Gradually add olive oil, whisking to combine.
*You may substitute white balsamic vinegar for pomegranate-infused balsamic vinegar.
Spinach Salad with Pomegranate Vinaigrette
Makes 4 servings1 (6-ounce) bag baby spinach
1 cup matchstick carrots
1/2 cup broccoli sprouts
1/2 cup thinly sliced red onion
3 tangerines, sectioned
1/3 cup pomegranate arils
Pomegranate Vinaigrette (recipe follows)
1. In a medium bowl, combine baby spinach, carrots, broccoli sprouts, and red onion.
2. Divide spinach mixture evenly among 4 salad plates. Top each salad with tangerine sections and pomegranate arils. Drizzle with Pomegranate Vinaigrette just before serving.
Pomegranate Vinaigrette
Makes about 1 cup1/2 cup fresh pomegranate juice
2 tablespoons pomegranate-infused balsamic vinegar*
1 teaspoon honey
1 tablespoon minced shallot
1/2 teaspoon salt
3/4 teaspoon ground black pepper
2 tablespoons extra light olive oil
1. In a small bowl, combine pomegranate juice, vinegar, and honey, whisking until honey dissolves. Add shallot, salt, and pepper, whisking to combine well. Gradually add olive oil, whisking to combine.
*You may substitute white balsamic vinegar for pomegranate-infused balsamic vinegar.
2012 Drink to try … with Pendleton Whisky
Pendleton Sagebrush
3 parts Pendleton Whisky
1 part triple sec
1 part fresh squeezed oj
1 part fresh squeezed lime juice
Top off with ginger ale
3 parts Pendleton Whisky
1 part triple sec
1 part fresh squeezed oj
1 part fresh squeezed lime juice
Top off with ginger ale
Muddle sage leaf with orange slice in glass; add liquids; pour into old fashioned glass; garnish with an orange slice and a sage leaf.
Aged 12 years, limited release premium rye whisky offers smooth flavor profile
Summertime!
…and time to share my newest summertime drink! Found in the current issue of Garden & Gun Newsletter, it is just wonderful so go ahead and brighten up the day with Peach Sangria.
Peach Sangria
(Serves 25–30)
5 ripe freestone peaches, halved then sliced ¼-inch thick
1 orange, halved then sliced ¼-inch thick
2 lemons, sliced in ¼-inch circles
1 can (5.5 oz) pineapple juice (to color)
½ bottle Riesling Spätlese
2 bottles pinot grigio
2 ½ oz Hiram Walker peach brandy
2 ½ oz peach schnapps
2 ½ oz Triple Sec
Mix all ingredients together in a large bowl, and allow to marinate in the refrigerator for 24 hours.
To serve:
Add 5 oz of mixture to glass (include 5–6 pieces of fruit), fill glass with ice, and add a splash of soda water and a splash of Sprite.
Herbal Soup … with Cabbage and Turkey Sausage
I made a wonderful herbal soup yesterday and I woke this morning thinking I’d have it for breakfast … it was that good. I found the recipe in The Herb Companion magazine but I adapted it a bit because I don’t like to measure and also to make it mine. If you are veggie or vegan and want to try this, just eliminate the sausage or use a comparable item.
You’ll need:
• 1 pound turkey Italian sausage, chopped
• 1 medium onion, chopped (I used half of a large onion that was left from the day before)
• 3 cups chicken broth (I used about 4 cups)
• 1 cup water (I added a bit more to make sure)
• 2 cups chopped carrots (I just cut up about 5 carrots)
• 4 cups cubed potatoes (Yukon Gold, white or red) (I used two very large Yukon's)
• 8 cups chopped green cabbage (about 1⁄2 head)
• 1 teaspoon oregano (I used dried)
• 1 teaspoon thyme
• 1⁄2 teaspoon cumin (I used dried)
• 2 cups chopped fresh tomatoes (I used 4 large tomatoes)
• 1⁄4 cup tomato paste (I used two BIG dollops)
• Salt and pepper, to taste
• 1⁄3 cup finely chopped, lightly packed fresh basil (I don’t know why someone would measure basil, I just put as much as I wanted)
1. In a large pot on medium heat, cook sausage and onions about 10 minutes, until onions are soft and sausage is cooked through; drain any fat. (I put a wipe of olive oil in the bottom of the heated pot to start the onions and I didn’t drain anything, because there wasn’t really anything to drain) Add broth, water, carrots, potatoes, cabbage and next 3 herbs. (I added half of the tomatoes at this point as well because I wanted the flavors to meld) Bring to a boil, stir, then simmer, covered, for about 45 minutes or until potatoes and carrots are done.
2. Stir in tomatoes (I added the other half) and tomato paste. Add salt and pepper. Simmer, covered, for about 15 minutes. Turn off heat and stir in basil.
Served right from the stove in a very pretty bowl and a chunk of good bread. Delightful!!!
and here it is ….
Give credit where credit is due ~~~ Kris Wetherbee is a contributing editor to The Herb Companion . She cooks and gardens in western Oregon. (The original recipe is her creation)
Read more: http://www.herbcompanion.com/cooking/herbal-soups-cabbage-soup-turkey-sausage.aspx#ixzz1Bm4aTuWY
You’ll need:
• 1 pound turkey Italian sausage, chopped
• 1 medium onion, chopped (I used half of a large onion that was left from the day before)
• 3 cups chicken broth (I used about 4 cups)
• 1 cup water (I added a bit more to make sure)
• 2 cups chopped carrots (I just cut up about 5 carrots)
• 4 cups cubed potatoes (Yukon Gold, white or red) (I used two very large Yukon's)
• 8 cups chopped green cabbage (about 1⁄2 head)
• 1 teaspoon oregano (I used dried)
• 1 teaspoon thyme
• 1⁄2 teaspoon cumin (I used dried)
• 2 cups chopped fresh tomatoes (I used 4 large tomatoes)
• 1⁄4 cup tomato paste (I used two BIG dollops)
• Salt and pepper, to taste
• 1⁄3 cup finely chopped, lightly packed fresh basil (I don’t know why someone would measure basil, I just put as much as I wanted)
1. In a large pot on medium heat, cook sausage and onions about 10 minutes, until onions are soft and sausage is cooked through; drain any fat. (I put a wipe of olive oil in the bottom of the heated pot to start the onions and I didn’t drain anything, because there wasn’t really anything to drain) Add broth, water, carrots, potatoes, cabbage and next 3 herbs. (I added half of the tomatoes at this point as well because I wanted the flavors to meld) Bring to a boil, stir, then simmer, covered, for about 45 minutes or until potatoes and carrots are done.
2. Stir in tomatoes (I added the other half) and tomato paste. Add salt and pepper. Simmer, covered, for about 15 minutes. Turn off heat and stir in basil.
Served right from the stove in a very pretty bowl and a chunk of good bread. Delightful!!!
and here it is ….
Give credit where credit is due ~~~ Kris Wetherbee is a contributing editor to The Herb Companion . She cooks and gardens in western Oregon. (The original recipe is her creation)
Read more: http://www.herbcompanion.com/cooking/herbal-soups-cabbage-soup-turkey-sausage.aspx#ixzz1Bm4aTuWY
Christmas Day Breakfast
Ingredients
- 1 pkg. Jimmy Dean® Italian Flavor Pork Sausage Roll
- 8 eggs
- 3 cups milk
- ¼ teaspoon ground black pepper
- 8 cups French bread cubes (3/4-inch pieces)
- 2 cups (8 ounces) shredded Italian cheese blend, divided
- 1 cup fresh sliced mushrooms
- 1 tomato, seeded, chopped
- ½ cup chopped green bell pepper
Directions
1. Preheat oven to 350°F. Cook sausage in large skillet over medium-high heat 8-10 minutes or until thoroughly cooked, stirring frequently; drain.
2. Beat eggs, milk and black pepper in large bowl with wire whisk until well blended. Add bread cubes; stir gently until evenly coated. Stir in sausage, 1½ cups cheese, mushrooms, tomato and green pepper.
3. Pour into lightly greased 13x9-inch baking dish; sprinkle with remaining cheese.
4. Bake 45-50 minutes or until knife inserted in center comes out clean. Let stand 10 minutes before cutting into 12 squares to serve.
Cook’s Tips: Make-Ahead Egg Casserole: Assemble casserole as directed; cover. Refrigerate overnight. When ready to serve, uncover and bake 55 minutes to 1 hour or until knife inserted in center comes out clean.
Sage or Spicy Egg Casserole: Prepare using 1 pkg. Jimmy Dean® Sage Flavor, Regular Flavor or Hot Pork Sausage Roll.
Yield:
Makes: 12 servings (1 square each)
White Bean and Chicken Chili
One of the first types of soup can be dated to 6000BC. source
This is just so delicious you just have to try it. Serve with a fresh salad and some french bread and you have a delightful light and healthy dinner. I found this recipe on MyRecipe.com which is a favorite recipe site. One of the best features is the recipe file. Once you sign up as a member user, you can file your recipes within the website and access them when ever your in need of one. It's a perfect way for me to stay organized and eliminate the clutter of handwritten cards with food spills and liquid stains on them.
Green Chili Chicen Stew
Green chili is a important ingredient in New Mexican cuisine. The town of Hatch, NM has been the leader in chili growing and is known as the "Chili Capital of the World"
It's exceptionally cold today where I am and I'm having fond memories of yummy Green Chili Chicken Stew with warm tortillas. Quite difficult to get the green chili's here so I have to use prepared sauce. There are many good chili sauces on the market, I happen to have El Pinto Green Chili Sauce available but you can make it from scratch if you have access to some good Hatch Green Chilis.
Breakfast Casserole...Delicious
My neighbor had a lovely breakfast Saturday morning and Beachwalker Boy and I were invited. The main course consisted of a wonderful casserole among other choice items. I was so pleased when she offered the recipe. This casserole makes for a wonderful weekend breakfast or brunch and is perfect when you have a house full of guests. She had been told of the recipe by her friend from Texas who had been told of it by her friend and so on. It can, of course, be found on the Jimmy Dean Sausage Company website...but today, I will share it here with you.
Breakfast Casserole
Ingredients:
1 pkg. Regular Flavor Jimmy Dean Pork Sausage
10 eggs, lightly beaten
3 cups milk
2 teaspoons dry mustard
1 teaspoon salt
6 cups cubed bread
2 cups shredded sharp Cheddar cheese
1/2 teaspoon black pepper
1/2 cup sliced mushrooms (optional)
1 medium tomato, seeded and chopped (optional)
1/2 cup thin-sliced green onions (optional)
Ingredients:
1 pkg. Regular Flavor Jimmy Dean Pork Sausage
10 eggs, lightly beaten
3 cups milk
2 teaspoons dry mustard
1 teaspoon salt
6 cups cubed bread
2 cups shredded sharp Cheddar cheese
1/2 teaspoon black pepper
1/2 cup sliced mushrooms (optional)
1 medium tomato, seeded and chopped (optional)
1/2 cup thin-sliced green onions (optional)
Directions:
Preheat oven to 325 F. In large skillet, cook sausage over medium-high heat, stirring frequently until thoroughly cooked and no longer pink. In large mixing bowl, combine eggs, milk, mustard and salt; stir well. Distribute half the bread evenly in a buttered 9" x 13" x 2" baking dish. Sprinkle with half the pepper, half the cheese, half the sausage and half of each optional ingredient. Repeat layering using remaining bread, pepper, cheese, sausage and optional ingredients. Pour egg mixture evenly over casserole. Bake uncovered for 55-60 minutes, or until eggs are set. Tent with foil if top begins to brown too quickly.
Preheat oven to 325 F. In large skillet, cook sausage over medium-high heat, stirring frequently until thoroughly cooked and no longer pink. In large mixing bowl, combine eggs, milk, mustard and salt; stir well. Distribute half the bread evenly in a buttered 9" x 13" x 2" baking dish. Sprinkle with half the pepper, half the cheese, half the sausage and half of each optional ingredient. Repeat layering using remaining bread, pepper, cheese, sausage and optional ingredients. Pour egg mixture evenly over casserole. Bake uncovered for 55-60 minutes, or until eggs are set. Tent with foil if top begins to brown too quickly.
Note:
May be assembled ahead and refrigerated up to 12 hours before baking.
Serving size:
6 servings
Jambalaya...Jambalaya
I love this hat. 'Vivi" had a style!
Getting ready for our own Madi Gras celebration...Beach Walker Boy is already asking when I'm going to make Jambalaya. Mmmm! the smell, the colors, yum! I first started making Jambalaya after my dear friend moved to Southwestern Louisiana. She sent me a great cookbook that I often use... Zydeco Shoes--A Sensory Tour of Cajun Culture. It's a pretty interesting cookbook that includes history and art as well as a CD of some great Zydeco music.
Zydeco Shoes: A Sensory Tour™ of Cajun Culture steeps you in Cajun art, stories, recipes and music. The book features Cajun artist Earl Hébert's vibrant art and engaging stories, recipes from world-famous Mulate's®,
I started with the recipe in Zydeco Shoes which is an absolutely delicious recipe. I later tried different pre-packaged varieties but they were a bit too salty for my taste. I now think I have come to a final recipe. It is a traditional Creole Jambalaya recipe that I found on the My Recipe's website and it originally ran in Southern Living in 2003.
Author Cliff Hutson Official license.
click here to enjoy Zydeco Music and a fun website...while you try this nice recipe...
Creole Jambalaya This recipe does not call for shrimp but you know I'm adding it.
Yield Makes 8 servings
Ingredients
2 tablespoons butter or margarine
1 large onion, chopped
1 green bell pepper, chopped
8 green onions, chopped
2 celery ribs, chopped
3 cups cubed cooked ham (1 pound)
1 pound Cajun-flavored or smoked sausage, sliced
1 (8-ounce) can tomato sauce
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/4 teaspoon ground red pepper
5 cups cooked rice
Garnishes: fresh parsley sprig, chopped fresh parsley
Preparation
Melt butter in a large skillet over medium heat. Add onion and next 3 ingredients; sauté until tender. Add ham, sausage, and next 4 ingredients. Cook, stirring occasionally, 20 minutes.
Stir in rice, cover, and cook, stirring occasionally, 30 minutes over low heat. Garnish, if desired.
Southern Living, APRIL 2003
Yield Makes 8 servings
Ingredients
2 tablespoons butter or margarine
1 large onion, chopped
1 green bell pepper, chopped
8 green onions, chopped
2 celery ribs, chopped
3 cups cubed cooked ham (1 pound)
1 pound Cajun-flavored or smoked sausage, sliced
1 (8-ounce) can tomato sauce
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/4 teaspoon ground red pepper
5 cups cooked rice
Garnishes: fresh parsley sprig, chopped fresh parsley
Preparation
Melt butter in a large skillet over medium heat. Add onion and next 3 ingredients; sauté until tender. Add ham, sausage, and next 4 ingredients. Cook, stirring occasionally, 20 minutes.
Stir in rice, cover, and cook, stirring occasionally, 30 minutes over low heat. Garnish, if desired.
Southern Living, APRIL 2003
Scarlett's Grapes
Blue cheese grapes - Oh my gosh! These are so good...
8 oz cream cheese
1 small tub crumbled blue cheese
1 bunch of grapes
chopped pecans
Mix cream cheese and blue cheese until creamy. Set aside. Wash grapes and remove grapes from stems. Dry each grape and set on a clean dish towel. Place a piece of parchment or wax paper on a baking tray. Using your hands roll each grape in the cream cheese mixture until coated. Then coat the grape in pecan pieces. Place on baking sheet and refrigerate until ready to serve.
8 oz cream cheese
1 small tub crumbled blue cheese
1 bunch of grapes
chopped pecans
Mix cream cheese and blue cheese until creamy. Set aside. Wash grapes and remove grapes from stems. Dry each grape and set on a clean dish towel. Place a piece of parchment or wax paper on a baking tray. Using your hands roll each grape in the cream cheese mixture until coated. Then coat the grape in pecan pieces. Place on baking sheet and refrigerate until ready to serve.
My Christmas Eve Seafood Chowder
Our tradition would usually be to have a traditional Italian Seafood Dinner...but since it will only be Beach Walker Boy and myself this year, I am making our favorite Seafood Chowder. I took this recipe from Coastal Living magazine last year and it is simple and wonderful.
Beach Walker Boy loves it so much, he'll even have it for breakfast.
This recipe calls for shrimp, but you can substitute 1 pound of your favorite fresh seafood—clams, bay scallops, or mild white fish—alone or in any combination you like. I'll use shrimp and scallops that I'll get locally from Mt. P Seafood on Shem Creek. They have such fresh seafood. I'll serve it with a great fresh salad and hot french bread... Yum!
I'll prepare a beautiful table reminiscent of my childhood holidays when my mother would set a table with her best china and silverware, gorgeous linens and lovely candlesticks. It was a feast for the eyes.
Our family not only set a beautiful table for the holiday but every Sunday as well ,when all the family came together to share a meal. Sunday's were the best of times and often we would spend hours at the table savoring everything from soup to nuts.
It was hardly about the food and much more about family.
Seafood Chowder
Yield Makes 4 servings
Ingredients
6 slices thick-cut bacon
1 large onion, chopped
2 celery ribs, chopped
1 1/2 pounds small red potatoes, peeled and cubed (about 4 1/2 cups)
3 (8-ounce) bottles clam juice
1 cup heavy cream
1 pound peeled and deveined shrimp
2 tablespoons chopped fresh Italian parsley
1/2 teaspoon salt
12 teaspoons freshly ground black pepper (I'll only pepper to taste because 12 teaspoons is too much for me)
Preparation:
Cook bacon in a large Dutch oven over medium-high heat until crisp. Remove bacon, and drain on paper towels, reserving 2 tablespoons drippings in pan. Coarsely crumble bacon. Set aside. Cook onion and celery in hot drippings over medium heat 7 minutes or until tender, stirring often. Add potatoes and clam juice. Bring to a boil; reduce heat, cover, and simmer 10 minutes or until potatoes are tender. Add cream, and heat just to simmering. Add seafood, and simmer 3 minutes or until done. Stir in parsley, salt, and pepper. Top with crumbled bacon.
Beach Walker Boy loves it so much, he'll even have it for breakfast.
This recipe calls for shrimp, but you can substitute 1 pound of your favorite fresh seafood—clams, bay scallops, or mild white fish—alone or in any combination you like. I'll use shrimp and scallops that I'll get locally from Mt. P Seafood on Shem Creek. They have such fresh seafood. I'll serve it with a great fresh salad and hot french bread... Yum!
I'll prepare a beautiful table reminiscent of my childhood holidays when my mother would set a table with her best china and silverware, gorgeous linens and lovely candlesticks. It was a feast for the eyes.
Our family not only set a beautiful table for the holiday but every Sunday as well ,when all the family came together to share a meal. Sunday's were the best of times and often we would spend hours at the table savoring everything from soup to nuts.
It was hardly about the food and much more about family.
Seafood Chowder
Yield Makes 4 servings
Ingredients
6 slices thick-cut bacon
1 large onion, chopped
2 celery ribs, chopped
1 1/2 pounds small red potatoes, peeled and cubed (about 4 1/2 cups)
3 (8-ounce) bottles clam juice
1 cup heavy cream
1 pound peeled and deveined shrimp
2 tablespoons chopped fresh Italian parsley
1/2 teaspoon salt
12 teaspoons freshly ground black pepper (I'll only pepper to taste because 12 teaspoons is too much for me)
Preparation:
Cook bacon in a large Dutch oven over medium-high heat until crisp. Remove bacon, and drain on paper towels, reserving 2 tablespoons drippings in pan. Coarsely crumble bacon. Set aside. Cook onion and celery in hot drippings over medium heat 7 minutes or until tender, stirring often. Add potatoes and clam juice. Bring to a boil; reduce heat, cover, and simmer 10 minutes or until potatoes are tender. Add cream, and heat just to simmering. Add seafood, and simmer 3 minutes or until done. Stir in parsley, salt, and pepper. Top with crumbled bacon.
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