Category: RECIPES

BANANAS FOSTER ~ CROCK POT STYLE

12 bananas cut into quarters
1 cup flaked coconut
1 tsp. ground cinnamon
1/2 tsp salt
1 cup dark corn syrup
2/3 cup butter, melted
2 tsp grated lemon peel
1/4 cup lemon juice
2 tsp rum
12 slices pound cake
1 quart vanilla ice cream

  • Combine bananas and coconut in 4 quart crock pot.
  • Whisk together cinnamon, salt, corn syrup, butter, lemon peel, lemon juice, and rum in a medium bowl until well blended.
  • Pour over bananas. 
  • Cover cook on low 1 to 2 hours. 
  • To serve arrange bananas on pound cake slices. Top with ice cream and pour warm sauce on top.

THE PERFECT APPETIZER

THE PERFECT APPETIZER
1 large rich, ripe tomato, sliced 1/4 inch and then halved
1 ripe kiwi, sliced
several large red seedless grapes, halved
1/4 cup lemon juice
1/8 cup lime juice
2 tablespoons white wine vinegar
2 tablespoons sugar
coarse fresh ground black pepper
Himalayan pink sea salt
Parmesan cheese, grated

  • Slice and arrange fruits on small appetizer plates.
  • Sprinkle each plate generously with the sugar, salt and pepper.
  • Whisk together the lemon juice, lime juice and white wine vinegar.
  • Pour vinegar mixture over each plate.
  • Sprinkle with Parmesan cheese.
  • Server immediately.

FAMILY TIME, CHEF TALK AND THE PERFECT APPETIZER

This past week I went and spent some time with my aunt in the “home” – no surprise there, but it’s not everyday I run into Angel.  Angel is the “chef” for the home.  Yep, they have a real chef to cook for them.  She makes the most amazing chocolate chip cookies and as soon as I dissect and replicate her recipe, I’ll share it.  You see she doesn’t actually give away her recipes.  She makes me work for them.  I’m still working on replicating her linguini with shrimp in a garlic cream sauce.  They have a family dining room and you can make reservations to eat with your loved ones.  I would gain 20-30 pounds if I did this regularly! 

Anyway, I digress.  She and I were chatting the other day about how well salty and sweet or tart and sweet or tangy and sweet work together to meld flavors.  So I came home and recreated one of her suggestions with my own additions and it was a huge hit!  It would be so colorful for any upcoming holiday.

THE PERFECT APPETIZER
1 large rich, ripe tomato, sliced 1/4 inch and then halved
1 ripe kiwi, sliced
several large red seedless grapes, halved
1/4 cup lemon juice
1/8 cup lime juice
2 tablespoons white wine vinegar
2 tablespoons sugar
coarse fresh ground black pepper
Himalayan pink sea salt
Parmesan cheese, grated

  • Slice and arrange fruits on small appetizer plates.
  • Sprinkle each plate generously with the sugar, salt and pepper.
  • Whisk together the lemon juice, lime juice and white wine vinegar.
  • Pour vinegar mixture over each plate.
  • Sprinkle with Parmesan cheese.
  • Server immediately.

Carolina “All The Way” Burger

Do you remember the very first time that you thought to yourself, “WOW!  That is the BEST thing I have ever tasted!” ?  
I have two memories like that and both occurred when I was a kid while visiting my grandparents farm in Lisbon, NC.  The first was when I tasted real pork bbq from the volunteer fireman’s fundraiser.  The second was when I tasted an “All The Way” burger from Melvin’s (formerly a pool hall) in Elizabethtown, NC.  It was a messy flavor explosion that I could not get enough of.  
A Carolina “All The Way” Burger is a burger with chili, slaw, onions, and mustard.  Wendy’s sells a version called the “Carolina Classic” in some areas [Source:  Burgerpedia].  But for me, the best ones are like the original, from a small mom and pop joint in rural North Carolina. This really isn’t a “recipe” as much as just how to put a Carolina burger together, but I’ll give you some links or ideas for the components.
Messy but good!

Carolina “All The Way” Burger
source:  Nibble Me This
serves: 4

Ingredients

Instructions

  1. Preheat your grill to 450f.  Grill the burgers 3-4 minutes per side or until an internal temp of 165f.
  2. Remove and assemble burgers.  
  3. Top each patty with 3 Tbsp slaw, 3 Tbsp chili, 1 Tbsp onion and then mustard.  
  4. Top with the bun top and give it a “smash together” and enjoy. 

Burger Suggestion:  If you don’t have a favorite burger mix, try 1 lb of ground round mixed with 1 tsp garlic salt, 1 tsp black pepper, and 1 egg.  Divide in 4 parts, roll each into a ball and form into a flat 4″ patty.

Coleslaw suggestion:  Chop 1/2 head of napa cabbage.  Add in 1 shredded carrot and 2 Tbsp finely diced onion.  Make a dressing of 1/3 to 1/2 cup mayo, 2 Tbsp white wine vinegar, 1/2 tsp celery seed, salt and pepper to taste.  If you like horseradish, throw some of that in there too.  Mix thoroughly.

It’s hard to beat a burger over hot coals.
Smashing it together makes it easier to eat.

CHICKEN FLORENTINE aka STUFFED CHICKEN BREASTS

If you are anything like me, you have a drawer or a box full of recipes from newspapers, magazines, old maiden aunts, grandmothers, friends and every potluck you ever went to and said, “I have to have that recipe”! I remember one potluck at church several years back that I asked for a recipe and she instantly pulled it out of her pocket. Obviously I wasn’t the first to ask! Those are the recipes I like, the ones that bring a memory to mind like Lonnie handing me that recipe card.

Now while I kept her combination of spices and seasonings intact I did make changes that made it more palatable to my family. For example hubby doesn’t like cooked mushrooms so I either have to eliminate them or substitute for something else. but sometimes I’m a little sneaky and they’re in there, but just not so he can tell. One son doesn’t like tomato pieces, but loves tomato sauce, his old girlfriend won’t eat cooked carrots, and on and on! So I always keep a list of likes, dislikes and allergies and am constantly altering recipes to fly by the seat of my pants.

This recipe has been floating around so long in the box of scraps that I have no idea where it originated, which based on all my changes doesn’t matter, but reminds me to keep that box. Some days I feel like an archaeologist where I come up with oldies that were favorites and will now be revived to be enjoyed once again by a new generation.

CHICKEN FLORENTINE aka STUFFED CHICKEN BREASTS
FILLING
1/3 cup diced red bell pepper*
1/3 cup chopped fresh mushrooms
1 1/4 cup fresh baby spinach leaves**
1/4 teaspoon sea salt
1/8 teaspoon white pepper
1 bunch green onions, minced
2-3 cloves garlic, minced
2 ounces Philadelphia cream cheese, softened or 2 ounces grated mozzarella
1 1/2 teaspoons flour
CHICKEN
4 large boneless, skinless chicken breasts
2-3 slices sourdough bread, staled and crumbled
3 tablespoons Parmesan cheese
1+1 tablespoon butter
1 teaspoon olive oil
1 egg white, beaten

  • Preheat oven to 425 degrees.
  • Melt 1 tablespoon butter add 1 teaspoon olive oil in skillet.
  • Saute’ garlic, bell pepper and mushrooms until tender, about 5 minutes.
  • Add in spinach and cooked until spinach is completely wilted. If using frozen stir until well blended.
  • Drain well.
  • Combine cream cheese, flour and spinach mix until well blended and set aside.
  • Between 2 sheets of wax paper flatten each chicken breast to 1/4 inch and set aside.
  • Combine bread crumbs and Parmesan cheese. Add 1 tablespoon melted butter and mix until crumbly.
  • Divide the spinach mixture equally between the chicken breasts.
  • Carefully roll each chicken breast.
  • Using a pastry brush coat each chicken bundle with the beaten egg and then roll in coating mixture.
  • Place seam side down on a small baking sheet or stoneware pan (I prefer the stoneware pan for a crisper, non-greasy chicken)
  • Bake for 30 minutes or until golden brown in color and juices are clear.

*I like to make this recipe back to back on my weekly menu with Twisted Pepper Steak to make the red pepper usage more efficient, use jar (olive oil soaked) red peppers or I substitute a jar of pimentos in a pinch.
** You can use frozen chopped, but it must be drained well and then drained a few more times until dry!!

BALSAMIC PEACH CHICKEN

Good morning!  Tamy here filling in for Melynda as she puts the finishing touches on her wedding.  This recipe was originally this. Hubby liked it so well that I have written an alternative version that allows me to clean out the fruit drawer, freezer and eat it too! This version also allows me to make the flavorful part the night before while I’m cleaning up the kitchen and throw it together quickly the next night and no one knows I cheated a little.

BALSAMIC PEACH CHICKEN ~ 6 servings

1/4 cup balsamic vinegar
2 peaches
1 kiwi*
1/2 cup packed brown sugar
1 tablespoon plum sauce*
1 tablespoon KARO syrup
1/2 cup hot water
1 teaspoon Better than Bouillon chicken base
1 pound chicken tenders, sliced into 1 inch pieces
1 1/2 cups prepared brown rice

  • In a small saucepan bring the water, vinegar, bouillon and brown sugar to a boil. Add the chopped fruit pieces and boil 5 minutes, stirring constantly. Lower the heat and simmer for several minutes more.
  • Spray a skillet with pure. Stir fry the chicken pieces until heated through.
  • Transfer to a medium size bowl. Pour vinegar mixture over chicken pieces and chill several hours.
  • Prepare rice.
  • In a large skillet heat through the chicken mixture.
  • Add the rice and heat through.
  • Serve and Enjoy.

*The plum sauce and kiwi made a nice tropical taste that was a little more tart than the original recipe.

MUSHROOM GRAVY ~ TASTE AND CREATE

Taste and Create was started as a food event by Nicole from For the Love of Food.  The whole purpose of Taste and Create was, and has been, and continues to be to create a community of bloggers who test each others’ recipes and share links. The participants of the event are paired together and try a new recipe from one another’s blog.
This month I was paired with PJ from Seduce Your Tastebuds. I love being paired with someone from another country as I inevitably learn sooooooo much, not to mention get to use my metric conversions.  I chose her Mushroom Gravy recipe. I chose it because I love mushrooms, but also for the unique way she makes it – in the pressure cooker!  Genius, pure genius!  I made pork cutlets and mashed potatoes for it to go on. And everyone loved it!
PJ’s recipe:

Button mushrooms – 200grams , washed , pat dried and quatered
Onion- 1, chopped
Tomato – 1, chopped
Curry leaves- a few
Coriander powder- 1 teaspoon
Chilli powder -1 teaspoon
Oil- 2 teaspoons
Salt to taste

Saute with a little oil and grind to a smooth paste with a little water

Pearl onions- 5 numbers
Green chilli – 1
Aniseed- 1/2 teaspoon
Poppy seeds- 1 teaspoons
Cashewnuts- 5 numbers
Ginger- 1″ piece
Garlic- 2 cloves

  1. In a pressure cooker, heat oil and saute onion till translucent
  2. Put in tomato and cook till soft.
  3. Add the curry leaves, ground paste, coriander powder, chili powder, salt and mix well.
  4. Cook for a couple of minutes. Sprinkle a little water if the mixture is very dry.
  5. Put in the mushrooms and add 1/2 cup of water. Take care in this stage as water oozes out of mushrooms while cooking so adding too much water will make the gravy very watery.
  6. Pressure cook this for 1 whistle or 8- 10 minutes.

Once the pressure releases,transfer into a serving dish and serve garnished with coriander leaves.

Note :

  • If the gravy becomes watery, cook uncovered for some time till the gravy reaches the desired consistency.
  • Instead of cashew/ poppy seeds, grated coconut can be used.
  • For a different flavor, garam masala/ sambar powder can be added in step 3

      BALSAMIC PEACH CHICKEN

      This recipe was originally this. Hubby liked it so well that I have written an alternative version that allows me to clean out the fruit drawer, freezer and eat it too! This version also allows me to make the flavorful part the night before while I’m cleaning up the kitchen and throw it together quickly the next night and no one knows I cheated a little.

      BALSAMIC PEACH CHICKEN ~ 6 servings

      1/4 cup balsamic vinegar
      2 peaches
      1 kiwi*
      1/2 cup packed brown sugar
      1 tablespoon plum sauce*
      1 tablespoon KARO syrup
      1/2 cup hot water
      1 teaspoon Better than Bouillon chicken base
      1 pound chicken tenders, sliced into 1 inch pieces
      1 1/2 cups prepared brown rice

      • In a small saucepan bring the water, vinegar, bouillon and brown sugar to a boil. Add the chopped fruit pieces and boil 5 minutes, stirring constantly. Lower the heat and simmer for several minutes more.
      • Spray a skillet with pure. Stir fry the chicken pieces until heated through.
      • Transfer to a medium size bowl. Pour vinegar mixture over chicken pieces and chill several hours.
      • Prepare rice.
      • In a large skillet heat through the chicken mixture.
      • Add the rice and heat through.
      • Serve and Enjoy.

      *The plum sauce and kiwi made a nice tropical taste that was a little more tart than the original recipe.

      How to Peel a Pomegranate

      Fill a large bowl full of cool water.  Score the tough outside peel with the blade of a pairing knife.  Pull apart the peel to expose the inside chambers.  Place the opened pomegranate in the bowl and separate the seeds from the pulp and internal membranes.   As you seperate the seeds you will notice that the pulp floats and the seeds sink.  Simply remove the floating pulp and drain the water from the seeds.
      Remember to wear an old shirt or apron because pomegranate juice stains! 

      LUAU BENEDICTS

      LUAU BENEDICTS
      1 English muffin per person
      2 eggs per person
      leftover sweet and sour pulled pork
      Hollandaise sauce

      • Prepare Hollandaise sauce.
      • Toast English muffins.
      • Poach eggs.
      • Layer together starting with English muffin, pulled pork, poached egg and the hollandaise sauce.
      • Enjoy.

      HOLLANDAISE SAUCE
      1/2 cup butter
      3 large egg yolks
      1 tablespoon plus 1 teaspoon of lemon juice
      1/8 teaspoon salt
      dash cayenne pepper or hot pepper sauce
      2 tablespoons hot water
      finely chopped fresh parsley, if desired

      •    Heat butter in a heavy saucepan until hot and foamy, but not browned.
      •    In a small bowl, whisk or beat egg yolks with lemon juice, salt, and  hot sauce.
      •    Gradually beat in butter, then water.
      •    Return mixture to saucepan and beat over very low heat until mixture is slightly thickened.
      •    Serve immediately or let stand over warm water for up to 30 minutes.
      •    If desired, sprinkle with chopped fresh parsley before serving.

      Makes about 2/3 cup of hollandaise sauce.

      HEALTHY CHICKEN TETRAZINNI

      This is a hearty meal, though it’s very different from the chicken spaghetti my daughter-in-law makes with Velveeta and Rotel Tomatoes.  It may not taste as good as that, but it’s definitely better for me.

      Here’s what you need:
      Green onions, 1/2 cup chopped
      Celery, 3 stalks, chopped
      Mushrooms, (1) 8 oz. can sliced
      Cream of Mushroom soup, 2 cans, 98% fat free
      Chicken, 1 pound, cut into bite size pieces
      Spaghetti noodles, 12 oz.
      Olive oil, 1tablespoon
      Cheddar cheese, 1 cup grated
      garlic salt to taste
      pepper to taste

      Preparation:

      • Heat olive oil in a large skillet on medium heat.  Add chicken, green onions, and celery.  Cook until chicken is no longer pink.  Add mushrooms, salt, and pepper and simmer for five minutes.
      • While chicken is cooking, prepare spaghetti according to package directions.
      • Combine soup, spaghetti, and chicken mixture in a large casserole or lasagna pan.
      • Top with grated cheese.
      • Bake at 375 degrees for 25 minutes.

      Serves 6.
      316 calories, 22 grams of carbs, 19 grams of fat, and 29 grams of protein.
      Enjoy!

      CHICKEN CHOW MEIN

      CHICKEN CHOW MEIN
      3 tablespoons peanut oil
      1 bunch green onions, sliced
      1 cup sliced celery
      5-6 cups shredded Napa cabbage
      1 cup bean sprouts
      1/2 cup sliced carrots
      2 cups chicken broth
      2 tablespoons soy sauce
      3 teaspoons sesame oil
      1 teaspoon sugar
      2 tablespoons cornstarch
      4 tablespoons cold water
      1-2 cups shredded chicken pieces
      1 teaspoon red pepper flakes +/-
      1 pound spaghetti or vermicelli

      • Prepare spaghetti according to package directions.
      • Over a medium high flame heat the peanut oil in a heavy skillet.
      • Saute’ the celery, onions, bean sprouts and cabbage until cabbage is wilted.
      • Remove with a slotted spoon.
      • Add a bit more oil and saute’ chicken pieces.
      • Remove with a slotted spoon.
      • Add the broth, sesame oil, soy sauce and sugar. Simmer for several minutes.
      • Whisk the cornstarch into the cold water until smooth.
      • Add to the broth mixture and bring to a boil.
      • Add vegetable mixture and chicken pieces back in, heat through and coat well.
      • Toss with prepared pasta and heat through.




      I use my salad spinner for draining pasta to get all the excess water out.