Plates & Places

Angel Chicken

2012-01-18T15:22:00.000-06:00

This is a dish that pleases even the most picky eaters in my family. It is much like chicken alfredo.
What You Need

4oz. (1/2 of 8-oz. pkg.) Cream Cheese, softened
1can (10-3/4 oz.) reduced-sodium condensed cream of mushroom soup
1/4cup Kraft Tuscan House Italian Dressing and Marinade
1/4cup dry white wine
1-1/2lb. boneless skinless chicken thighs, cut into bite-size pieces
1/2lb. angel hair pasta, uncooked
2Tbsp. chopped fresh parsley

Make It
BEAT first 4 ingredients with whisk until well blended;

pour over chicken in slow cooker.

(how I love the invention of the slow cooker liner!)

And even though the recipe didn't call for it, I am going to squeeze in some lemon, for freshness!

Cook on LOW 4 to 5 hours (or on HIGH 2 to 3 hours).
COOK pasta as directed on package; drain. Serve topped with chicken mixture and parsley.
Enjoy!

Creamy Chicken Soup

2011-12-13T15:22:00.001-06:00

Recently, while at the cabin, my cousin Elaine served up Creamy Chicken Soup. It is a recipe that was given to her by a friend, Barbara White who is battling cancer. This is a soup that can almost cure anything that ailes you, so Elaine made it in honor of her friend who gave her the recipe.

It was kid approved. Which is HUGE with the inclusion of one Sister Sledge in the decision making. That kid is PICKY!

(Pictured L to R: Sister Sledge and her friend T-Mac)

Sister Sledge ate about four -five bowls throughout the day.

Barbara's Recipe for Creamy Chicken Soup....in honor of Barbara.

Such an easy recipe, for such a delicious soup. The only thing I would change, and it's a personal choice.... Rotisserie Chicken rather than canned chicken (which I am not a fan). Fresh, delicious!

Prayers are lifted for your health.

Patricia's Jackolantern Cheeseball

2011-10-16T21:23:00.001-05:00

Patricia's Cheeseball

3 Green Onion, divided
2 package 8 oz cream cheese
1 pkg cheddar cheese, shredded
c red bell pepper (chopped)
2 slices pepperoni

Combine onion & cream cheese together, mix well. Add 1 C cheddar cheese and mix into cream cheese mixture. Refrigerate 1 hour. Mold into a ball and then roll ball into more shredded cheddar, allowing it to coat ball. Stick 2 slices pepperoni for eyes. Green Onion for stem. Use remaining peppers to make nose, mouth.

Italian Style Cauliflower

2011-08-23T20:41:00.002-05:00

Mark Twain once said: "cauliflower is nothing but cabbage with college education".

I love this recipe that is an Italian staple in many an Italian village. Served as a side dish, its a delicious accompaniment to any main dish. Its a simple, rustic dish that will leave you craving for more. Even the cauliflower hater might can be converted with this dish!

Italian Style Cauliflower

1 head Cauliflower, outer leaves removed
4 tablespoons Extra Virgin Olive Oil
1/4 cup Italian seasoned breadcrumbs
*extra seasoning of your choice (see directions below)

Directions:

Cut the bottom of the stem off of the head of cauliflower.

Break apart the florets, into large pieces. Boil the cauliflower. for about 7-10 minutes, until fork tender.

* In a small skillet, heat the olive oil. I like to "kick up" my breadcrumbs with a lil seasoning salt, sometimes it might be Cajun seasoning, you can also try 1/4 teaspoon garlic powder, 1/8 teaspoon dried basil, 1 pinch oregano....even Parmesan.

I use Italian seasoned crumbs, so it already is seasoned, then I sometimes add a lil somethin', somthin'. You can customize the flavor to your liking!

When the oil is hot, add breadcrumbs and brown, not leaving the skillet. It will burn if you do.

Continue to mix breadcrumbs so that the oil is absorbed into the crumbs. I just use a fork to work it in, so there is a mutual love there. You know what I'm saying?

Now, drain the cauliflower! Then put into a serving bowl or serving plate.

Take your toasted and seasoned bread crumbs and Spoon atop the cauliflower.

And as they say in Italy...

"Mangia bene, vivi felice"

Which means, " Eat Well Live Happy" It's my philosophy too.

ENJOY!

Leighta Fudd's Apple Cake

2011-08-15T15:33:00.001-05:00

Last weekend I took a roadtrip. Apples, peaches, nectarines, pears and grapes are all in season at currently at Crow Mountain Orchard. I posted more about my trip on my personal blog, Tales from Bloggeritaville. You can read about my trip to the orchard here.

I came home with a large bag of sweet apples and a large container of grapes...grapes so sweet my daughter swore it was blue berries! LOL

I wanted to make something special for my children's after school snack and decided to make my apple cake. It is a recipe that is very similar to the Tastefully Simple product, Nana's Apple Cake. So....why not? I named my recipe after my nickname in my group of friends....

Leighta Fudd's Apple Cake

1/2 cup shortening
2 cups sugar
2 eggs
2 tsp vanilla
2 cups flour
1 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
1 tsp. cinnamon
1 tsp. nutmeg or mace
1 tsp. ginger
6 cups peeled, diced tart apples

Directions:

Cream shortening and sugar. Add eggs and vanilla. Combine dry ingredients and add to mixture.

Stir in apples. Spoon into greased 11 x 13 pan. Bake at 350 for 45-50 minutes or until the toothpick comes out clean.

I drizzled some caramel onto a plate and then placed the cake atop the caramel.

Deeeeeeeeeeeeeeeeeeee-licious!!!!!!!!!!

Foodie Friday Participants

Crow Mountain Orchard

6236 County Road 39
Fackler, AL 35746-5010
(256) 437-9254

256-437-9254
Open 7 days a week8:00 to 5:00

call for available fruits

Well, Butter my Biscuit! MY Momma's Buttermilk Biscuits

2011-08-11T23:42:00.004-05:00

Here in the south there are some things that just define the culture...

Some of those being the humidity (take note, southern women don't sweat, we "glisten")

The dialect (hun-neh and pah-dun, included)and especially important, the food.

And be quite certain there "ain't" no one that can serve it up like someone's momma or grand momma. Those of you that were not lucky enough to be born in the south can cook like one, with the proper instructions, mind you.

Today we are going to examine some of those essential and defining southern dishes. Pretty soon, you will be serving up a slice of cornbread and sweet tea like a southern belle.

Ok, almost....we still need to work on that drawl.

In the meantime....the food.

I hope to introduce you to the fine art of southern cuisine... that being
SOUTHERN STAPLES.

Last week we chatted up my Five Generation Cornbread Recipe.

Today, it's the biscuits.

There are so many types of biscuits out there: buttermilk, drop biscuits, beaten and cat head to name a few. I grew up on butter milk biscuits. I remember Sunday mornings, often times mom would cook a big breakfast that included these. And if we were lucky, there would be left overs for lunch! Like my cornbread recipe, this biscuit recipe has been in the family for many many generations. My great grandma Idabell was taught by her mother, Idabell taught her daughter Buena, who taught her daughter Sharon, who in turn taught me to make these biscuits. One day I will teach my daughter how to prepare these simple, yet delicious and light tasting biscuit.

Now my mother only made these as the recipe states below, however, I think it would be perfectly acceptable to experiment and add some rosemary and thyme, or some shredded cheese like cheddar or blue crumbles, even some garlic butter on top of the cooked biscuits as they come from the oven. That's all up to you. I like them as they are, hot from the oven with just a bit of butter and honey.

Momma's Buttermilk Biscuits

2 Cups self rising flour

1/3 C shortening

3/4 C buttermilk

Blend first 2 ingredients with a fork or your fingers, then add the buttermilk. Blend to a doughy consistency. Flour a cook board or a towel lightly, placing dough down and kneading three of four times (DO NOT OVER KNEAD! This goes in Biscuits and in Life. Know a good thing and leave it be.) Flatten out with rolling pin or by hand. Cut out biscuits with cutter, if you do not have one-use a juice glass that has been lightly floured on the rim, or may I recommend, just cutting the biscuits with a goo knife, in squares. Squares are perfect for holding things like country ham or sausage, and you do not waste any dough! Bake at 450 degrees for 10 to 12 minutes. Serve HOT!

Just a couple side notes:

I recall the first time I had ever had cat head biscuit. If you aren't familiar, it's a really large biscuit, made by using a large cutter. I was at a festival at Arlington Antebellum Home , the line for these biscuits was out the door of the big antebellum home. Every year, the same thing. It seemed as I grew, the biscuits became smaller. My mother agreed. I recall them being as big as a large saucer or mall dinner plate.

One of my most favorite books is A Painted House, by John Grisham. Set in the late summer and early fall of 1952, its story is told through the eyes of seven-year-old Luke Chandler, the youngest in a family of cotton farmers struggling to harvest their crop and earn enough to settle their debts. The novel portrays the experiences that bring him from a world of innocence into one of harsh reality. It is a great and easy read, I highly recommend it. I will say though, as I read this book, I yearned for biscuits the entire time. You will see why. If you read it, let me know what you think!

Foodie Friday Contributor

Goat Cheese Stuffed Peppers

2011-08-05T10:55:00.003-05:00

I am addicted to these beautiful roasted stuffed peppers. They are a wonderful party appetizer, but I often make them and eat them for dinner! It's bad I know. But if loving these colorful roasted peppers is wrong, I dont wanna be right!

Goat Cheese Stuffed Peppers

Serves 6-8

2 small red peppers or red bell peppers
2 small yellow peppers or yellow bell peppers
2 small orange peppers or orange bell peppers
2-3 tablespoons olive oil
1/4 teaspoon salt
1/8 teaspoon pepper
1 -2 large garlic cloves*(roasted, recipe below...roast in same oven as peppers)
1-2 tablespoons balsamic vinegar or red wine vinegar
1 loaf of artisan bread or 1 baguette, cubed into small cubes

Directions:

Wash and pat the peppers dry. Slice in half and remove the seeds and white pith inside the pepper.

Place the bell peppers on a sheet pan. Wrap garlic cloves in foil and top with small amount of olive oil (use roasted garlic recipe below). I also bake the bread at the same time on another baking sheet. Bake until the peppers begin to blacken and garlic is roasted, bread toasted (ab 20 minutes). Check and rotate the peppers frequently, do not leave alone. Make certain bread doesnt burn.

When garlic is roasted, remove from oven. Squeeze out the garlic paste into a bowl.

Add the toasted cubed bread, and goat cheese. Mash together, I use my hands to clump together.

Take a small clump and stuff into pepper.

You can top this with a small amount of cheese of your liking, as well as a drizzle of balsamic vinegar.

I tried a new cheese, it is Rosemary Garlic KammerudeGouda by Blasers
( I found at my local grocery in the specialty cheeses, the link is to the online store):

But really, any cheese will do! Put back ito oven and back until cheese melts, about 10 minutes.

Put peppers on a platter and make some friends!
Enjoy!

For a Party: Can be made several days ahead and served at room temperature.

Roasted Garlic Recipe

1 Preheat the oven to 400°F.
2 Peel away the outer layers of the garlic bulb skin, leaving the skins of the individual cloves intact. Using a knife, cut off 1/4 to a 1/2 inch of the top of cloves, exposing the individual cloves of garlic.
3 Place the garlic heads in a baking pan; muffin pans work well for this purpose. Drizzle a couple teaspoons of olive oil over each head, using your fingers to make sure the garlic head is well coated. Cover with aluminum foil. Bake at 400°F for 30-35 minutes, or until the cloves feel soft when pressed.
4 Allow the garlic to cool enough so you can touch it without burning yourself. Use a small small knife cut the skin slightly around each clove. Use a cocktail fork or your fingers to pull or squeeze the roasted garlic cloves out of their skins.

Eat as is (I love straight roasted garlic) or mash with a fork and use for cooking. Can be spread over warm French bread, mixed with sour cream for a topping for baked potatoes, or mixed in with Parmesan and pasta.

FOODIE FRIDAY CONTRIBUTOR

Pastitsio

2011-07-28T23:30:00.002-05:00

If you like lasagna, You will LOVE Pastitsio. It's is basically a Greek lasagna, with everything baked in one dish. This is Ina Garten's recipe that I somehow got ahold of and make it for my family.

For the tomato -meat sauce

3 Tbsp olive oil
1 1/2 c chopped yellow onion (1 lrg onion)
1 lb lean ground beef
1 lb lean ground lamb
1/2 c dry red wine
1 Tbsp minced garlic (3 large cloves)
1/2 tsp ground cinnamon (yes!)
1 tsp dried oregano
1 tsp fresh thyme leaves
pinch of cayenne pepper
1 can (28 oz) crushed tomatoes in puree
kosher salt and fresh ground pepper

For the Bechamel (yogurt cream sauce)

1 1/2 c whole milk
1 c heavy cream
4 Tbsp (1/2 stick) unsalted butter
1/4 c all purpose flour
1/4 tsp nutmeg
1 1/2 c fresh grated Parmesan or Kasseri cheese
2/3 c Greek style yogurt such as Fage Total
12 oz (3/4 lb) small shell noodles
2 extra large eggs, beaten

Directions

For the sauce, heat the olive oil over medium-high heat in a large pot. Add the onion and saute for 5 minutes. Add the beef and lamb, and saute over medium heat for 8 to 10 minutes, until it's no longer pink, crumbling it with the back of wooden spoon. Drain off any excess liquid, add the wine, and cook for 2 more minutes. Add the garlic, cinnamon, oregano, thyme, and cayenne, and continue cooking over medium heat for 5 minutes. Add the tomatoes, 2 teaspoons salt, and 1 teaspoon pepper and simmer, stirring occasionally, for 40 to 45 minutes. Set aside.

Preheat the oven to 350 degrees F.

For the bechamel, heat the milk and cream together in a small saucepan over medium-low heat until simmering. In a medium saucepan, melt the butter. Add the flour and cook over medium heat, whisking constantly for 2 minutes. Pour the warm milk and cream mixture into the butter and flour mixture, whisking constantly. Continue cooking, stirring occasionally, over medium heat for 5 to 7 minutes, until smooth and thick. Add the nutmeg, 1 teaspoon salt, and 1 teaspoon of pepper. Stir in 3/4 cup of Parmesan cheese, 1/2 cup of the tomato and meat sauce, and allow to cool for 10 minutes. Stir in the eggs and yogurt and set aside.

Meanwhile, cook the pasta in a large pot of boiling water until al dente. Don't over-cook because the pasta will later be baked. Drain and set aside.

Sprinkle fresh bread crumbs on the bottom of the baking dish to make removing the cut pieces (when prepared and cooked) easy to do. Add the pasta to the meat and tomato sauce, and pour the mixture into a baking dish. Spread the bechamel evenly to cover the pasta and sprinkle with the remaining 3/4 cup Parmesan cheese. Bake for 1 hour, until golden brown and bubbly. Set aside for 10 minutes and serve hot.

Foodie Friday Contributor

Granny's Kicking Potato Salad

2011-07-21T18:35:00.005-05:00

Ask and you shall receive. It's something I grew up hearing. And now I am acting on.
So many of you commented on my post regarding "Granny's" home cooking. For many of you, those home cooked vegetables conjured up memories of home, some of you asked for recipes, while a few others wanted to petition to have Granny adopt you. Let me say, it's a running joke in our family that Granny "takes in all strays". I say that both in a honest but good natured way.
Over the years Granny's home has been home to wayward family members and strangers alike. Granny has a huge heart and doesn't turn anyone away. She also feels a need to feed. I think its a southern way, the way so many of us grew up...Food is Love. And by food, I don't mean what you get in a box. It comes from staples such as flour, sugar, fresh ingredients and a good does of LOVE.

Guess what? You are all in luck...Granny loves all and she shares all...Including her recipes!

Last week, I just couldn't get over the layers of flavor in her Potato Salad. I was a naysayer in the fact I didn't want any part of it....I don't like mayonnaise. I do not anything made with it.
But, Granny knows best and persuaded me to try it.
Guess what...
It was one of my favorite sides of the day!
I went on and on about the "layer of flavor" and the "kick" and before I left that day Granny packed up the remaining potato salad for me to take home, as well as the recipe! And I am happy to share with you too. While Granny's potatoes came straight from the garden soil, I am sure that the store bought version will suffice just fine.

Granny's Kicking Potato Salad
Makes 6 servings

(Tip cook potatoes from cold water, to hot. Also cook potatoes with their jackets, it will keep them from breaking apart.)

2 1/2 lb potatoes (red or purple work best for this recipe)
1/2 c mayo
1/2 c sour cream
2 Tbsp horseradish (the secret ingredient that makes this dish "saucy")
2 tsp lemon juice
1/2 tsp salt
1/2 tsp pepper
3 green onions, sliced
5 cooked bacon slices, crumbled (optional, Granny omitted this for the family vegetarians)

1. Bring potatoes and water to a boil in a Dutch oven over medium-high heat. Cook 15-20 minutes or until tender; drain well. Cool 15 minutes and slice into wedges.
2. Whisk together mayo and next 5 ingredients into large bowl. Add potatoes, green onions and 3 Tbsp crumbled bacon; gently toss. Season with salt and pepper to taste.

Enjoy! I have forwarded all petitions of adoption onto Granny. ;)

Foodie Friday contributor at Designs by Gollum.

Potato Cake with Tart Apples and Jarlsberg

2011-06-09T18:04:00.000-05:00

I LOVE this dish. Its the perfect combination of potatoes, apples, onion and cheese. Savory, sweet, rustic, delicious. You will yearn for seconds.

8 servings

1/2 c olive oil
8 medium potates (3 lbs) peeled and thinly sliced
2 medium Granny Smith apples, cored, quartered and thinly sliced
1 medium onion, thinly sliced
1/2 c chopped fresh parsley
1 1/4 tsp salt
1/2 tsp ground pepper
3/4 c finely grated Jarlsberg
Butter for greasing foil

1. preheat oven to 425. Coat inside of a 12 inch cast iron skittet with oilive oil; set aside.
2 IN large bowl, toss together potatoes, apples, onions, parsley, S&P. SPread half potato mixture in skillet, scatter with cheese, then top with remaining potato mix. cover with a piece of lightly buttered foil and bake for 40 minutes.
3. Remove foil and continue to bake until potatoes are tender and top is lightly browned, about 20 more minutes. Increse oven to broil and cook until top begins to crisp, about 2 minutes. Sprinkle with parsley. Cool slightly before serving.

See more FF contributors at Designs by Gollum

Angel Hair with Spicy Shrimp

2011-06-03T00:13:00.000-05:00

This is a dish that my family loves when the temperatures get hot. It's light and full of flavor! I hope your family enjoys it as well!

(Photo Credit, Anna Williams)

Angel Hair with Spicy Shrimp.
Serves 4

3/4 lb angel hair pasta or spaghetti (cooked accord to package)
1 Tbsp olive oil
2 cloves, garlic, chopped
1 lb frozen peeled and deveined shrimp, thawed (or fresh)
3/4 c dry white wine
1/4 tsp crushed red pepper
kosher salt
2 Tbsp butter

1. Heat oil in a large skittet over medium heat. Add garlic and cook, stirring for 1 minute (do not allow to brown).Add shrimp, wine, red pepper, and 1/2 tsp salt. Simmer until shrimp are pink (2-3 minutes). Stir in butter until melted.
2. Toss pasta with shrimp and serve.

Audrey's Friendship Bread

2011-05-19T19:13:00.004-05:00

STARTER

½ teaspoon active dry yeast
2 tablespoons warm water
1 cup sugar
1 cup all purpose flour
1 cup milk

Combine yeast, warm water and a pinch of sugar in cup and allow to stand a few minutes until it begins to foam. In a large bowl, combine sugar, flour and milk with a wooden spoon. Stir in yeast mixture.

AMISH FRIENDSHIP BREAD

1 cup starter
¾ cup oil
2 cups flour
1 cup sugar
3 eggs
1 tsp. cinnamon
1 tsp. vanilla
1-¼ tsp. baking powder
½ tsp. salt
½ tsp. baking soda
1 large box instant vanilla pudding mix (5.1 oz.)
1 cup chopped nuts
A whole lotta LOVE

Mix all ingredients with a wooden spoon,. Measure 2 cups of batter in each pan. Bake at 325 for 40 minutes (ovens may vary). Bakes best in light colored aluminum pans. Dark pans not recommended. Makes 2 loaves.

Double Batch

2 cup starter
1-½ cup oil
4 cups flour
2 cups sugar
6 eggs
2 tsp. cinnamon
2 tsp. vanilla
2-½ tsp. baking powder
1 tsp. salt
1 tsp. baking soda
2 large boxes instant vanilla pudding mix (5.1 oz.)
2 cups chopped nuts
Double the LOVE

THE HISTORY of Audrey's Bread

That is my friend Audrey. Audrey has quite a reputation within our group of friends as the Master Bread Maker. She bakes all kinds of delicious breads. cheese Bread, Herbed Bread, Sweet Breads.
Bread is my weakness.
I would take her breads over any amount of chocolate any day. You can have your sweets. Unless that is, if it's Audrey's Friendship Bread. Quite possibly the best tasting thing I have ever had in my entire forty years of life.
It's life changing.
Addictive.
I would imagine it much like a drug addition.
I have withdrawals when I don't have any.
I get moody and mean.
I start conniving... Maybe I could fake a sickness. Or a bad day. Maybe she'd bring me some.
Its a drug, I tell you. Laced with a sweet goodness of a concoction that is beyond my understanding.
Who needs to understand, when there is such desire?
I think about it almost daily. I hide and hoard any loaf she might so generously share with my family. I require alone time with the bread, never even eluding to my family (who also have their own personal addictions to the bread) that Audrey has ever given us a loaf. I know. It's bad. It's wrong. It's downright sinful.
I need an intervention.
A twelve step program.
But then life would not be near as wonderful without Friendship bread.

It's quite appropriately named. Because the only thing I treasure more about Audrey than her bread.. is her friendship. She truly puts her precious and giving heart into every loaf. I am lucky to be blessed by her friendship. Such a loyal, protective, genuine caring soul.
But it never hurts that she sometimes remind me of how fabulous she is in one of those incredible sugared loaves.

Audrey was kind enough to share her recipe with me. (Maybe it was to get me off of her back) But we all know that things are that much better when someone else makes them. She bakes her with LOVE.
Audrey, I love you. And your bread.

Thank you for sharing your recipe!
No go, do what you are supposed to do with this bread....
Make it. Bake it. Make some friends.

Live*Laugh*Love*Leigh

Participating in Foodie Friday

Lemon & Garlic Olives (aka Sweet Melissa's Magic Olives)

2011-05-05T22:34:00.005-05:00

I recently came from a trip to Atlanta, where me and my group of friends : the Clematis Club (based on an inside joke) went to look for wedding dresses with our fellow clematis, "Sweet Melissa". Sweet Melissa will be married in October, and this was her first official outing to look at dresses. Melissa's mother, Margie, hosted us for the weekend on her ranch. I must say that Margie is the consummate southern hostess. I plan to discuss more in depth in a later post....but really, she could show that lady named Martha a thing or two!

While at the ranch, Margie hosted a wine and cheese tasting. Something I haven't done before. Oh, yes! I've had my share (and then some) of cheese, but wines....not so much.

Margie had a spread for the tasting: grapes, strawberries, almonds, delectable cheeses with crackers and her daughter's recipe for special magic green olives. They were magic, because I do not care for olives. Somehow I missed that gene of appreciation, everyone in my family loves them! So much so that Santa and the Easter bunny brings olives!

When I tried Margie's version of Sweet Melissa's green olives well.....I became a fan of THOSE olives. The recipe Melissa created came about after she brought some similar olives at Whole Foods. She went home and went to work. I actually tried the WF afterwards, it doesnt hold a candle to Sweet Melissa's version.

I requested the recipe for Sweet Melissa's Magic Olives and she was kind enough to share with me.
But I warn you, these olives are the epitome of crack. You will require a twelve step program to come off of them. They are quite addicting! With that word of warning in mind, and without further ado....

Lemon/Garlic Olives (aka, Sweet Melissa's Magic Olives)

2 cans of unbrined green olives (pitted without pimentos)

---Lindsey naturals Ripe California Green Olives is the brand I found at Publix
3-4 lemons (Zest of 1, 2 juiced, and 2 sliced & placed in the jar)
4 cloves of garlic
mason jar with lid
water
salt

1.I rinsed the olives and placed them in the jar.

2. I zested 1 of the lemons then juiced it, along with another, the other lemon, I sliced and quartered and placed in the jar (i wanted more lemon so I added another, hence the 4th lemon)

3.I minced 2 cloves of garlic, realized I wanted more of a kick so I smacked some garlic with a knife to remove the skin, and threw those in the jar.

4.I added some water to have some shake-ability.

5.Put in the fridge for 2 days. Shaking once or twice a day.

6. After marination is finished, dress the olives with some extra-virgin olive oil and sea salt or kosher salt. Enjoy!

P.S. After being introduced to the lemon thyme this weekend, that might be good to throw in the jar and/or pluck some leaves and sprinkle just before serving. Just a thought.

Don't forget to ADD the LOVE, one of the most important ingredients in everything you do!

Very true, sweet Melissa! Very true!

Ummmmm!

I just want you to take a look at this spread.....

And our choice, as the Clematis Club officially endorsed wine.....

Saracco Moscato d'Asti 2010

Moscato d'Asti is a unique wine where the beautiful aromas of the grapes are enhanced by a crisp, nice acidity, a light frizziness and the sweetness of the natural residual sugar. The low alcohol content makes it a very easy, pleasant wine perfect to finish a meal with dessert or alone, as a nice mid-day break. Price per bottle: about $15.00

I have to say that I am NOT a wine drinker, but I am a HUGE fan of this light sparkling white wine.I highly recommend. It is a sweet dessert wine so if you do not like dessert wines, you might not appreciate this one as much as I do. And boy....I do!

Before I go, I want to wish my mother, and Margie (mom of Sweet Melissa) a very Happy Mother's Day.
My mom is my best friend. And Margie treated me like family while I was at her home. I am honored to know such wonderful women.

And I want to wish YOU a very Happy Mother's Day.
Mother's really do make the world go round. And for so many of us, our momma's ARE our world!
Happy Mother's Day!

Speaking of wonderful women......

I highly recommend you gather your favorite girlfriends together and host a wine and cheese party yourself!
There is nothing like good cheese, good wine and great girlfriends.....and momma's
Cheers!

(Pictured: "Happy Hour", "Captain Morgan", Sweet Melissa, Leighla, and "High Maintenance")

For more Foodie Friday contributors visit Designs by Gollum

Happy Cinco de Mayo!

2011-05-04T10:45:00.001-05:00

Happy Cinco De Mayo!

Be sure to check out my favorite family meals, perfect to kick off your Cinco de Mayo celebration!

Leigh's Famous Fajitas and Super Salsa -So good you'll slap your momma. But please don't. The salsa IS a secret weapon. You can use it for barters.

Zinnia's Authentic Spanish rice - The real deal from my compadre' Zinnia. I expect the Federalise to show up at my house anytime to surrender the recipe.

Taco Soup-Perfect to serve as an appetizer...or as a meal. But why skimp when you have the fajita recipe? This is a party!

Chiles Rellenos-Make your man happy with this dish.

Veggie-Stuffed Quesadillas-Even kids cannot say no to vegetables served this way.

Happy Cinco de Mayo!
What are your plans for today?

Banana Bread

2011-04-07T21:00:00.000-05:00

This is a kids favorite...Banana's and Chocolate, need I say more?
Perfect for an afternoon snack or breakfast....even the lunch box.

Makes 12 slices

Butter for greasing pan
2 1/3 c Bisquick
1 c sugar
1 tsp cinnamon
3 large ripe bananas, mashed
3 lrg eggs
1/2 chocolate chips
1/2 c chopped pecans
1/3 c vegetable oil
1 tsp vanilla

Heat oven to 350. Generously butter 9x5x3 loaf pan. Add all ingredients to pan and mix with a fork until fully combined. Place in oven and bake about 1 hour, til done in center.

Foodie Friday Participants: http://www.designsbygollum.blogspot.com/

Mardi Gras Cajun Cuisine

2011-03-03T17:57:00.001-06:00

Fat Tuesday is next week!!! Laissez les bons temps rouler!!!! And the good times begins with the food. I have just what you need for your Fat Tuesday celebration. Now don't let the number of ingredients in the recipes scare you....ALL of these dishes are so easy to prepare...and so worth it. The flavor is incomparible!

Cajun Jambalaya
Serves:4 servings

Ingredients
• 12 medium shrimp, peeled, deveined and chopped
• 4 ounces chicken, diced
• 1 tablespoon Creole seasoning
• 2 tablespoons olive oil
• 1/4 cup chopped onion
• 1/4 cup chopped green bell pepper
• 1/4 cup chopped celery
• 2 tablespoons chopped garlic
• 1/2 cup chopped tomatoes
• 3 bay leaves
• 1 teaspoon Worcestershire sauce
• 1 teaspoon hot sauce
• 3/4 cup rice
• 3 cups chicken stock
• 5 ounces Andouille sausage, sliced
• Salt and pepper

Directions
In a bowl combine shrimp, chicken and Creole seasoning, and work in seasoning well. In a large saucepan heat oil over high heat with onion, pepper and celery, 3 minutes. Add garlic, tomatoes, bay leaves, Worcestershire and hot sauces. Stir in rice and slowly add broth. Reduce heat to medium and cook until rice absorbs liquid and becomes tender, stirring occasionally, about 15 minutes. When rice is just tender add shrimp and chicken mixture and sausage. Cook until meat is done, about 10 minutes more. Season to taste with salt, pepper and Creole seasoning.

Shrimp Etouffee
Serves:6 to 8 as a main course, or 10 to 12 as part of a buffet

Ingredients
• 1/2 cup oil
• 1/2 cup all-purpose flour, plus extra flour, optional
• 1 cup chopped yellow onion
• 1/2 cup chopped green bell pepper
• 1 cup chopped celery
• 3 cloves garlic, finely minced
• 1/2 teaspoon black pepper
• 1/2 teaspoon white pepper
• 1/2 teaspoon cayenne pepper, more if desired
• 1 teaspoon Cajun seasoning
• 1/2 cup minced green onions, plus extra for garnish
• 1/2 cup minced fresh parsley leaves
• 2 to 3 dashes hot sauce (recommended: Tabasco)
• 1 (8-ounce) can clam juice
• 1 (14.5-ounce) can diced tomatoes (recommended: Ro'tel)
• Salt (Cajun seasoning has salt already)
• 2 pounds small or medium shrimp peeled and deveined (recommended: (31/35 size count)
• 1/2 stick butter
• Rice, optional
• Diced green onions, for garnish

Directions
Note: To make roux, use oil instead of butter, because butter burns
Make the roux, mix oil and flour in a large heavy saucepan over low heat. Whisk flour into the oil to form a paste. Continue cooking over low heat and whisk continuously, until the mixture turns a caramel color and gives off a nutty aroma, about 15 to 20 minutes. To the roux, add the onion, green pepper, celery, and garlic and cook over low heat about 5 minutes, until the vegetables are limp. Add the black pepper, white pepper, cayenne pepper, Cajun seasoning, green onions, parsley, and hot sauce to taste. Add 1 can clam juice and the tomatoes with their juice, stir to blend. Add the salt, starting with 1 teaspoon, then add more if needed. Bring the mixture to a boil, reduce the heat to low and simmer for 10 to 15 minutes. Add shrimp and stir. It will take about 3 minutes for shrimp to cook, don't overcook. Remove from heat. Add the butter and stir; the heat from the dish will melt the butter. Transfer the etouffee to a tureen, serving bowl, or if you prefer, over rice. Garnish with the green onions.

SHELLFISH Warning: Consumption of raw or undercooked shellfish may substantially increase the risk of food borne illness.

Here are some more of my favorite Cajun recipes......Authentic Cajun Cuisine. You'll be making LOTS of friends.

Dassau’s Authentic Gumbo (The Best We’ve had!)

Diva’s Corn and Crawfish Bisque

Sandi’s King Cake by my friend Sandi.

Now....Laissez les bons temps rouler!!!!
and as they say here in the south....
"Throw me sum Moonpies, Mista!"

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Pizza Casserole

2011-03-03T17:26:00.000-06:00

This is a meal that will certainly get the kid seal of approval, by allowing kids to top with their favorite pizza toppings. Even big kids will enjoy!

Pizza Casserole

6 Tbsp butter
1/2 c all purpose flour
1 cup whole milk (I did use 2%)
1 16 oz jar prepared pasta sauce (I used Publix five cheese blend)
2 8oz packages Italian blend shredded cheese (I used one and it was plenty)
1 5oz package grated Parmesan cheese
1 lb. linguine, prepared by box directions
1/4 c chopped yellow onion*
1/4 c sliced black olives*
pepperoni slices*

(*add whatever pizza toppings you enjoy)

1. Preheat oven to 350 degrees. Spray a casserole dish or spring form round pan with cooking spray.

2.In a stock pot melt butter over medium heat. When melted whisk in flour until thickened. Add milk and stir until butter, flour is incorporated. Add prepared pasta sauce and stir. Add cheeses and store until blended, making sure not to stick to bottom of pot. Stir in prepared pasta. Stir to blend well. Pour into casserole dish or spring form pan. Cover loosely with foil.

3. Bake for 40 minutes or until set. Remove foil and *add mushrooms, onions, olives, pepperoni and whatever pizza topping you like. Return to over uncovered and bake an additional 8-10 minutes. Remove from oven. Allow to set in pan 10 minutes before serving. If in a casserole dish, cut into squares, if spring form pan remove sides and cut into pizza shaped wedges. Serve hot!

For more Foodie Friday participants, visit Designs by Gollum.

SSS Shrimp Cocktail

2011-02-17T20:22:00.003-06:00

The layered flavors in this take on a Tex Mex Shrimp Cocktail, SSS Shrimp Cocktail, make it a stand out for any party, or a standout at a luncheon or appetizer for supper. Quite honestly, this makes the perfect lunch after spending a morning on the beach as well. A perfect marriage of Sweet (mango) and Sour (lime) with a wonderful compliment of a little Spice (red hot pepper jelly) make this a cocktail that will not soon be forgotten!

SSS Shrimp Cocktail

Makes 4-6 servings

1/4 C hot red jalapeno pepper jelly
1 Tbsp lime zest
1/4 c fresh lime juice
1 lb peeled, large cooked shrimp (31-40 count)
1 c diced mango
1/2 diced red bell pepper
1/4 c chopped fresh cilantro
1 small avocado, diced

1. Whisk together first 3 ingredients. Pour into a large Ziploc freezer bag; add shrimp and next 3 ingredients, turning to coat. Seal and chill for 4 hours, turning occasionally. Add avocado prior to serving, Garnish if desired.

Lemon Roasted Potatoes

2011-02-10T20:22:00.001-06:00

This recipe for Lemon Roasted Potatoes is one of my favorites. It is a rustic side dish that lends itself to an organic and earthy feel. Deliciously fresh, it's the prefect accompaniment to almost any meal!

Lemon Roasted Potatoes
Makes 6-8 servings

This recipe is delicious. If you have leftovers, it makes for a great potato salad the following day.

3Tbsp olive oil
1 1/2 Tbsp butter
3 ob Yukon or red potatoes, peeled
1/4 c lemon juice
4 tsp chopped fresh thyme
3/4 tsp salt
1/2 tsp pepper

1/ Preheat oven 400. Cook olive oil and butter in a skillet over medium heat, stirring constantly 3-4 minutes or until butter begins to turn golden brown. Remove butter from heat and add peeled potatoes, tossing gently to coat.
2. Spread potatoes in a single layer in a jelly roll plan.
3. Bake at 400 for 40-50 minutes or until potatoes are golden brown, stirring twice. Transfer potatoes to a large serving bowl and toss with lemon juice, chopped fresh thyme, S&P until well coated. Serve immediately.

If you have leftovers, the potatoes will be perfect for a potato salad, prepared the day after.

Enjoy your Foodie Friday!

Kaya's Banana Pudding Done Different

2011-01-20T21:40:00.002-06:00

This is Kaya, my little Danish cousin.

Kaya recently made her Daddy a banana pudding, and instead of using the traditional vanilla wavers, decided to try something different. She used oreo's. Kaya is one smart cookie! It made for a Banana Pudding that is different and delicious....and will have you wanting more!

BANANA OREO PUDDING
makes 12 servings, about 1/2 cup each

3 cups cold milk
2 pkg. (4-serving size each) JELL-O OREO Flavor Instant Pudding OR 1 large pkg instant vanilla pudding, (6 ounces) I prefer the vanilla pudding
20 OREO Cookies, coarsely chopped
2 bananas, sliced
2 cups thawed COOL WHIP Whipped Topping
1 can sweetened condensed milk (14 oz)

Make It
POUR milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 minutes or until well blended. Let stand 5 minutes. Fold in sweetened condensed milk.

PLACE chopped cookies in bottom of 2-quart serving bowl. Add layers of half each of the banana slices and pudding. Repeat layers of banana slices and pudding. Cover with whipped topping.

REFRIGERATE 3 hours or until ready to serve. Store leftover pudding in refrigerator.

Tip: For extra garnish place additional banana slices, dipped in lemon juice to prevent darkening, on top or on serving plate just before serving. If you would like to do a more traditional layering with the oreos, rather than chopping them....by all means! It is still delish!

More Foodie Friday participants: Designs by Gollum

Chicken Fried Steak

2011-01-14T09:27:00.002-06:00

Southern Chicken Fried Steak.
A southern staple.
A predominate food group of every man below the Mason Dixon line.
Bait your hook girls...

INGREDIENTS
2 cups all-purpose flour
salt-free herb seasoning to taste
salt and ground black pepper to taste
2 eggs, beaten
2 pounds veal cutlets
1/4 cup oil for frying

DIRECTIONS
In a shallow bowl, combine flour, herb seasoning, salt and pepper. In another bowl, place the beaten eggs. Coat each veal cutlet with the flour mixture, then dip into egg, then back into the flour mixture.
Heat oil in a large heavy skillet over medium-high heat. Place veal cutlets into hot oil, and cook until browned, about 10 minutes on each side.

Now reel 'em in!

Wishing you PEACE, LOVE & CHICKEN FRIED STEAK

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Wathen's Guinness Stout Beef Stew

2010-12-30T06:17:00.003-06:00

My good friend, Jim Wathen, shared this recipe for Guinness Beef Stew with me. Its a rich heart stew, perfect for cold winter nights. Enjoy with a cold one! Thanks, Jim! My husband loves this one!

Guinness Stout Beef Stew

Ingredients:

2 ½ pounds stew beef – cut into cubes (season with salt & pepper)
2 tablespoons of olive oil
2 cloves of garlic – crushed
2 cups of onions – chopped
¼ cup of flour
2 cans beef broth
3 (or more) large carrots – sliced (I use several carrots)
3 – 4 large potatoes – peeled & chopped
2 bay leaves
1 teaspoon ground black pepper ( I use at least twice that)
Pinch of cayenne
Salt (to taste)
Sprig of thyme (or pinch of dried thyme)
1 – 12 ounce bottle Guinness Stout
4 tablespoons tomato puree

In a Dutch oven, on medium high heat, heat 1 tablespoon of the oil and sauté the onions for 3 – 4 minutes. Add garlic and cook for another 30 seconds. Remove them from the pot and add the remaining 1 tablespoon of oil to the pan. Quickly sear the meat on all sides in several small batches.

Return all the seared meat to the pan. Reduce heat, stir in the flour until all the meat is coated.

Add the beef broth, the tomato puree and the Guinness and stir until mixture comes to a simmer.

Add onions, garlic, carrots, potatoes, bay leaves, thyme and pepper to the pot. Add salt to taste.

Simmer gently uncovered for 30 minutes. Gravy will thicken. Cover pot and transfer to oven. Continue cooking for 2 – 3 hours at 300 degrees. * I removed the cover of the pot for about the last 30 minutes in the oven to allow to thicken.

Remove bay leaves before serving.

Ginny's Chocolate Happiness

2010-12-23T09:23:00.006-06:00

This is my sister in law's signature dish! It's light and can be modified for those watching calories by using fat free or low fat, sugar free products. Its easy to make and the perfect dish to bring to a party!

Ginny's Low-Fat Dessert

1 box graham crackers
1 large cool whip
2 Pkg. sugar free vanilla instant pudding, prepared
1 Betty Croc can frosting, chocolate

Mix prepared pudding with whip cream.
In a Pyrex dish layer graham crackers, then pudding. Continue to layer (about 3 x's)
Put choc frosting in microwave for a few seconds until melted. Pour over crackers and put into fridge until sets.

Foodie Friday Contributor

Easiest Creme Drop Fudge

2010-12-22T20:53:00.001-06:00

Creme Drop Fudge

This is about the easiest fudge recipe there is. So easy, all three of my children can make it by themselves!
I use the $1.00 Zachary brand of Old Fashioned Creme Drops from Walmart, Dollar General , Dollar Tree, etc. This also makes a nice Christmas, housewarming or hostess gift.

INGREDIENTS
1-(12oz.) bag of Creme Drops (white filling inside)
1 C peanut butter (I use Jiff)
1 Tbs. milk

(you can add a handful of something to really make this fudge your own. Ie: chocolate morsals, peanut butter chips, marshmallows, nuts, crushed peppermint (omit the peanut butter if using peppermint).
DIRECTIONS
1.Place in microwave safe bowl and heat on high for 2 minutes.
2.Mix together making sure to stir in any of the white center that may clump a little.
3.Pour into 8x8 or 9x9 pan and let cool at room temperature. (I actually like mine to be kept cold in the fridge)

RECIPE BACKSTORY
This fudge recipe is real quick, super easy and never fails. Dont be tempted to cook longer than 2 minutes though or you could scorch it.

Beefy Mushroom Stew

2010-12-16T17:58:00.000-06:00

This recipe kept many of us warm & bellies full recently at the Girls Cabin Decorating (aka "Hanging of the Green's"). It s a recipe that incorporates some secret ingredients that allows this stew to stand out from a crowd. And it makes enough for a crowd! Enjoy!

Beefy Mushroom Stew

Prep time 30 minutes
Cook Time: 5-9 hours in slow cooker
Makes 8 servings

Ingredients:

2lb boneless beef chuck roast
3 Tbsp all purpose flour
2 Tbsp cooking oil
6 medium carrots, cut into 1/2 inch pieces
1 large onion, chopped
1 14 1/2 oz can diced tomatoes, undrained
1/4 c cider vinegar
2 Tbsp mild flavor molasses
1/2 tsp salt
1/2 tsp. celery salt
1/4 tsp ground ginger
1/4 tsp ground black pepper
12 oz assorted fresh mushrooms, washed and halved
1/4 c raisins
hot cooked rice or noodles

Directions:

1. Trim fat from meat, cut into 1 inch pieces. Place flour in plastic bag. Add meat pieces, a few at a time and shake to coat. Brown meat in skillet and drain fat.

2. In slow cooker, combine carrots and onion. Please meat on top of vegetables. In medium bowl, combine tomatoes, vinegar, molasses, salt, celery salt, ginger and pepper. Pour over meat.

3. Cover and cook on low heat setting for 4 hours.

4. If using low heating setting, Turn to high heat setting. Stir in mushrooms and raisins. Cover and cook for 1 hour more. If desired, serve meat mixture over hot cooked noodles or rice.....or you can eat as a stew in a bowl.

Enjoy!

Foodie Friday contributor

Hot Toddy!!!! (for a cold, cold day)

2010-12-12T13:07:00.000-06:00

(Image by Fine Cooking)
While a hot toddy can’t cure a cold or the flu—as it was thought to do when the drink was invented in the late 19th century—it sure can soothe the soul.
Warm and toasty and just in time for winter, the Hot Toddy is a classic hot drink. Feel free to experiment with your favorite types of tea or skip it all together and use hot water alone. Most black and green teas mix well with the sweetness of the honey and lemon, but from there it's a personal preference and some interesting toddies are possible. There is also a Gin Toddy that is a great variation of this warm cocktail.

Ingredients:
•1 oz brandy, whiskey or rum (I prefer rum)
•1 Tbsp honey
•1/4 lemon
•1 cup hot water
•1 tea bag

Preparation:
1.Coat the bottom of a mug or an Irish coffee glass with honey.
2.Add the liquor and the juice of the lemon quarter.
3.On the side, heat water in a tea kettle and add the tea bag to make hot tea.
4.Pour the steaming tea into the glass and stir.

Sausage Crescent Squares

2010-12-11T22:57:00.000-06:00

These will make the perfect breakfast for Christmas morning. Easy to make, filling and easy to eat!
Enjoy!

Sausage Crescent Squares

2 cans cresent rolls
1 lb sausage, browned
1 8 oz cream cheese
2 c shredded cheddar

Spread 1 can of crescent rolls in bottom of pan. Brown sausage, drain and add cream cheese to sausage. Mix well and then pour onto of rolls. Add cheddar cheese and then top with last can/layer of crescent rolls. Bake at 375 for 20-25 minutes.

The BEST Broccoli Cornbread

2010-12-10T06:50:00.000-06:00

This broccoli cornbread made an appearance at our annual cabin decorating and was devoured. It is the a delicious version of cornbread, with a nice and unexpected addition cheeses. It will be a perfect accompaniment to your bowl of stew, soup or chili that you might serve on such a cold day as we are having right now.

1 onion, chopped and sauteed

1 package frozen chopped broccoli, thawed and drained

3/4 cup cottage cheese

1 small container of crumbled feta cheese

1 stick butter, melted

4 eggs slightly beaten

2 packages jiffy cornmeal mix

1 tsp salt

Parmesan cheese to taste

Mix all ingredients together well and pour into a large pan. Bake at 400 degrees F for 40-45 minutes. Enjoy!

*This is a great way to get those picky eater to eat broccoli!

Food Friday contributor. Click link for more participants.

Fettuccine Pasta with Prosciutto and a Cream Sauce

2010-12-07T07:21:00.001-06:00

Fettuccine Pasta with Prosciutto, Peas, and a Cream Sauce. This is such a simple and quick dish.And one that can be adjusted to suit yoru own taste....or what might be in your fridge. I have even substitued sandwich ham or cubed ham to prosciutto. My family even prefers it. The sauce is much an alfredo sauce....but quick! My mother gave me this recipe because it is perfect for busy families!

Fettuccine Pasta with Prosciutto, Peas, and a Cream Sauce
4 to 6 servings.

Ingredients
•1 pound fettuccine pasta
•1 tablespoon olive oil
•1 tablespoon unsalted butter
•3/4 cup diced onions
•1 tablespoon minced garlic
•2 ounces prosciutto, cut into 1/4-inch strips
•1/4 cup dry white wine
•1 1/2 cups heavy cream
•3/4 cup frozen sweet peas
•3/4 teaspoon salt
•1/2 teaspoon fresh cracked black pepper
•3/4 cup grated Parmigiano-Reggiano
•1/4 cup chopped fresh parsley leaves

Directions
Set a large pot of water with a pasta insert over high heat and bring to a boil. Place the pasta in the water and return to a boil, being sure to stir the pasta until the water boils again.

While the pasta cooks, set a large 12-inch saute pan over medium high heat, and add the olive oil and the butter. Once the butter has melted, add the onions to the pan and saute until translucent, about 3 minutes. Add the garlic to the pan and saute for 30 seconds. Place the prosciutto in the pan and saute for 1 minute. Deglaze the pan with wine and cook until it is nearly evaporated, about 30 seconds. Add the cream, peas, salt and pepper to the pan and let the cream reduce by half, 4 to 5 minutes. If the pasta is not yet cooked, turn the fire off the sauce while the pasta continues to cook.

Strain the pasta from the water once it is cooked, and place in a large heat resistant bowl. Pour the sauce over the pasta and sprinkle with the cheese and the parsley. Use tongs are two large forks to stir the sauce into the pasta and serve while hot.

Momma's Corn & Pasta Salad

2010-12-02T16:59:00.000-06:00

I just love this dish. It's perfect for a ladies lunch served alongside a chicken or ham sandwich, perfect as a side dish for functions, perfect for picnics, BBq's or to put in the cooler to carry down the beach. I think you will love it too. And it's so pretty!

Sharon's Corn & Pasta Salad

8 oz small pasta prepared
diced fresh tomatoes
fresh corn nibblets
4 oz feta, crumbled
1/3 c water
1/3 c sugar
1/8 c tarragon vinegar
1/8 c white cook wine
1/8 c vegetable oil
1/2 tsp pepper
1/2 tsp salt

Toss in a bowl and refrigerate until flavors marinate.

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Baked Ham and Cheese Mini Sandwiches

2010-11-26T14:28:00.000-06:00

Thanksgiving was yesterday. Iron Bowl today. That's a whole lot of eating. And for that reason, I decided to go small on portions, but not on taste for my Iron Bowl menu. On the menu today...Mini Ham and Cheese Sandwiches (I even added some leftover turkey to the sandwiches), homemade salsa, trail mix, and chex mix. I decided to make the sandwiches because of the leftover rolls and ham and turkey we had on hand. It made for some delicious snacks. Here is my recipe for the Ham & Cheese Sandwiches.....I know you're gonna love them!

Ingredients
• ¾ sticks Butter
• 2 tsp minced garlic
• Dijon Mustard
•2 Tablespoons Worcestershire Sauce
• ½ Tablespoons Poppy Seeds
• 1 package King's Hawaiian Rolls
• 12 slices Honey Baked Ham
• 12 slices Provolone Cheese (or whatever you have on hand, today I used swiss)

2 Tablespoons Brown Sugar (optional) I dont add bc I like them more savory.

Preparation Instructions
Melt butter (& sugar if using) in a saucepan and then add the Worcestershire sauce, garlic and poppy seeds.
Brush the bottom of a 13 x9 inch baking dish with some of the glaze mixture.

Cut the entire package of rolls in half horizontally and brush the inside of each roll with the glaze.
Now add a slice of ham and a slice of cheese to each roll as well as a small dollap of dijon mustard.

Place them in the baking dish and brush the tops with the remaining glaze mixture. Cover the rolls tightly with foil and bake in a 350 degree oven for about 25 minutes

Leigh's Brunswick Stew

2010-11-22T07:43:00.005-06:00

This is the perfect stew to serve on game day! Perfect for tailgating. Hearty and ummmmm, so good!

Leigh's Brunswick Stew

Ingredients-
4 cups cooked meats: BBQ or rotisserie chicken, BBQ pork
1 medium onion, finely chopped
salt and pepper to taste
Worcestershire sauce to taste (a/b 4 Tbsp)
1 bottle BBQ sauce of your choice (I used Stubb's. )
1 can of chicken stock
1 1/2 C water (Many times I will just fill the empty bbq sauce bottle with water to make sure I get all that flavor.)
2 beef bouillon cubes
1 tsp lemon juice
1 can of creamed corn
1/4 stick of butter
3-4 potatoes, cubed (add an half an hour before serving)

My great Uncle Jack would also add vegetable's to his pot of stew: 2 C okra, 4 C tomatoes, 2 C butter beans. However, my boys like "mostly meat" in their stew.

Directions-
In a large stock pot, combine all ingredients and cook on low heat or on gas grill all day. The stew freezes well. When prepared, serve the stew with a iron skillet of Momma's Cornbread. I added some jalapenos and sharp white cheddar to mine for this pot of stew....delicious!

Anine's Yeast Rolls

2010-11-16T21:31:00.001-06:00

This recipe derived from my Danish cousin (by marriage), Anine.
She made these wonderful rolls and served them piping hot.
Incredible.....and simple. Thanks, Anine!

Anine's Yeast Rolls

4 cups of all reg. flour
1 pkg. of dry yeast
salt (a tsp or so)
sugar (or try maple syrup - 1 tbsp give or take)
2 cups of water (luke warm)
1-2 tbsp. of vegetable oil

Put all the dry ingredients in a bowl and mix with a fork or a spoon. Add wet ingredients and continue mixing till everything is absorbed and you have a smooth sticky dough.
Let rise overnight in a cool place (or if you are in a time crunch in a warm place, to double size) Use parchment paper on a baking sheet and scoop dough onto sheet with two spoons.

Bake the rolls in a pre-heated 400f degree warm oven for 20-30 minutes.

Dassau's Seafood Gumbo

2010-11-12T00:00:00.002-06:00

Our friends the Dassau's are wonderful entertainers. They throw some fine parties. They also know a thing or two about some "Nawlins" cooking (Sean is from Louisiana). Most often their parties include some Cajun cooking at it's best. Cajun cooking also happens to be Big Daddy's favorite style cooking. For Christmas Eve, on the menu was Sean's authentic Gumbo. Big Daddy just couldn't seem to stay away from the pot. He gave it a "Three bowls Good" seal of approval. Sean was kind enough to share his recipe with Plates and Places.

The Dassau's Seafood Gumbo

3 large spoons lard (Crisco shortening)
3 spoons flour
1 large onion
2-3 pods garlic
1/2 bell pepper
3 quart water or chicken or seafood stock (Sean uses chicken or seafood stock)
salt, red & black pepper
1 can fresh claw crabmeat
several whole crabs
1 lb peeled shrimp
oysters and liquid
1/2 C parsley
3-4 chopped green onions

(*white rice, prepared, gumbo file, Tabasco or hot sauce)

Make a roux with the lard and flour. Cook slowly, stirring often, until brown.Cut up onion, garlic,bell pepper and add to roux. Slowly add about 3 quarts of water (or stock or stock mixed with water),stirring while you pour. Add salt and peppers to taste (season well). Then add a can of fresh claw crabmeat and several cleaned whole crabs and cook about an hour. Then add one or more pounds of raw peeled shrimp and liquid from a pint of oysters and cook until the shrimp are done (just pink-it will not take long. Do not over cook the shrimp). Add chopped parsley and green onions about 30 minute before serving. About 15 minutes before serving add the oysters.

*Serve gumbo over white rice.
*Be sure to have a bottle of fresh gumbo file on hand so each person can add his own, the same for hot sauce.
*This freezes well, although do not freeze with oysters in it, add fresh ones before serving.

12/26/09 org publish date

Foodie Friday participant, visit more at Designs by Gollum.

Alton Brown's Mac & Cheese

2010-10-14T17:40:00.003-05:00

We had a fun evening with Alton Brown last night.
Click HERE to head over to Tales from Bloggeritaville to read more about it.

Baked Macaroni and Cheese
Recipe courtesy Alton Brown

Prep Time:20 min
Cook Time:45 min
Level:Easy
Serves:6 to 8 servings.

Ingredients
•1/2 pound elbow macaroni
•3 tablespoons butter
•3 tablespoons flour
•1 tablespoon powdered mustard
•3 cups milk
•1/2 cup yellow onion, finely diced
•1 bay leaf
•1/2 teaspoon paprika
•1 large egg
•12 ounces sharp cheddar, shredded
•1 teaspoon kosher salt
•Fresh black pepper

Topping:
•3 tablespoons butter
•1 cup panko bread crumbs
Directions
Preheat oven to 350 degrees F.

In a large pot of boiling, salted water cook the pasta to al dente.

While the pasta is cooking, in a separate pot, melt the butter. Whisk in the flour and mustard and keep it moving for about five minutes. Make sure it's free of lumps. Stir in the milk, onion, bay leaf, and paprika. Simmer for ten minutes and remove the bay leaf.

Temper in the egg. Stir in 3/4 of the cheese. Season with salt and pepper. Fold the macaroni into the mix and pour into a 2-quart casserole dish. Top with remaining cheese.

Melt the butter in a saute pan and toss the bread crumbs to coat. Top the macaroni with the bread crumbs. Bake for 30 minutes. Remove from oven and rest for five minutes before serving.

Remember to save leftovers for fried Macaroni and Cheese

Gollum's Foodie Friday+HAPPY BIRTHDAY Michael!

Celebrate Fall with a Tapas Party!

2010-09-21T17:28:00.000-05:00

A Mediterranean Tapas Party is a great way to introduce friends and family to this popular style of eating. It's a easy set up...and fall is a perfect time to be outdoors! Tapas is based on small plates and portions, tapas are perfect for entertaining because they're rich in variety, high in style and most importantly, easy to set up! So, Let's create a plan for a perfect Tapas Party!

Entertaining Essentials:

White salad or dessert plates-Have plenty of plates on hand. They can easily be rinsed and reused and they wear better than paper plates.

Galvanized Metals Caddies and Containers- A favorite for outdoor entertaining! Caddies are great for corralling self serve flatware. Purchase galvanized containers inexpensively at the hardware store. They are perfect for icing down bottled drinks, containing goodie bags, etc.

Durable glassware-Use acrylic drinkware for outdoors, then no worries about accidents.

3 Tiered Stand- I see these often at the thrift! They are perfect to save on tablespace and make a great presentation for small appetizers, desserts and even condiments.

Party Planning!
Entertain outdoors! Use the cooler fall temps to your benefit! A sunny afternoon or early evening would be perfect, especially since tapas are traditionally daytime snacks.

The Menu!
Decide if you want to keep the menu strickly Spanish or it you would like include Mediterranean , Italian, Greek and French cuisines as well. You could also ask guest to bring one or two tapas and a bottle of wine to share to make it really easy! Tapas are traditionally finger foods, foods that can be easily eaten.

The Space!
Set up a large table or multiple tables lined together and covered with a festive runner or simple linen cloth. This is where guest can place their tapas when they arrive and serve as a gathering spot.
Dedicate another table, or wheeled cart of iced wheel barrel for wine, bottled beer and waters. Provide openers and glasses. Spanish and red wines pair perfectly with tapas. Also have a tub of ice ready for other accompaniments. Decorate casually and keep accessories earthy, as it is traditionally done in the Spanish countryside. That means no delicate glasses or fragile dishes. Instead keep outdoor accessories simple and heavy duty.

Simple!
Choose lemons to be the symbol of your party! They can appear on table linens, in homemade limoncello, in a vase with sunflowers, and plenty on hand in bowls for both appearance and to use. The fragrance will be amazing!

Recipes:
There are countless wonderful tapas dishes! My favorites include hummus, roasted potatoes, stuffed grape leaves, baked feta with fried pita chips, sausage, grilled shrimp on skewers, and fresh olives to name a few. And here....is a great recipe to get your party started! I love to create a "drink special" for the night to have in addition to wine and beers. This one is one that is certain to make people mingle and enjoy the perfect evening. Enjoy!

Mediterranean Cocktail Recipe

2 ounces orange or mandarin flavored vodka
1 1/2 oz. bottled pomegranate juice
1 Tbsp fresh lemon juice
1 TBSP limoncello
1 strip each lemon and orange zest (3 " long for garnish)

Pour vodka, pomegranate juice, lemon juice and limoncello into a cocktail shaker filled with two thirds ice. Close shaker and shake for 15-20 seconds. Strain the drink into chilled glasses. Twist together or tie the lemon and orange zest into strips and garnish the glass by draping the side of glass. Serve immediately.

Tags: Foodie Friday

(some information provided by Pottery Barn. Visit PB for great tapas entertainingware)

Two Meals, One Pot

2010-08-30T23:11:00.000-05:00

These two recipes came from Bill, a former coworker of Big Daddy. Bill was so kind to shre these recipes with me. One recipe makes two meals. I didn't change his wording, because it gave me quite the laugh.

Roast
You will need:
31b or larger Chuck Roast (large enough to feed your family)
2 cans sliced carrots
2 cans sliced potatoes
Garlic to taste
Onions to taste
Black pepper to taste
1/3 to 1/2 Cup Dale's Steak Sauce (use Moore's Steak Sauce if sodium is a problem: 1lb bag of 15-bean soup (or other dried beans as suggested below)

In the morning as you are getting ready for work, put roast in large crock-pot, add carrots, potatoes, garlic, onions, and black pepper in layers as desired. Add steak sauce. Amount depends on the size of the roast and your taste. (I always add at least 1/2 cup of Dales, sometimes a little more if my wife is not watching,) Cover and turn crock pot on medium to high depending on your crock and the size of the roast. (As Emeril would say, "It ain't rocket science folks.")

Let this cook all day. When you are ready to serve, take roast and put it on your serving platter (be careful when lifting out of the crock-pot, the roast will fall apart and come make a mess on the counter). Remove the remaining vegetables and place around the roast on the platter. You may notice there doesn't seem to be as many vegetables in the crock-pot as you put in that morning. This means one of two things. Either you were not the first person home that day and someone got to it first, or the some of the vegetables have disintegrated and become part of the broth left in the crock-pot. I have seen both happen.

Enjoy a wonderful dinner (first night).

Setting up Tomorrow Nights Meal: 15 Bean Soup

After you have removed all meat and vegetables from the crock-pot, place it in the refrigerator with the lid on the pot while you eat. After dinner, while your husband does the dishes, skim the congealed fat from the top of the broth in the crock-pot and discard.. Pour the 15 bean soup into the broth, and cover with enough water to compensate for the swelling of the beans and allow for about 3/4" to 1" of broth on top of the beans. Turn the crock-pot on medium heat, and reduce heat before leaving for work the next morning. Note you will need to check beans several times before going to bed to make sure they have plenty of water. The beans need to cook all night and all of the next day to ensure they will be tender. When you get home make some corn bread. Cut a piece of corn bread in half on a large soup bowl, (you will want more than what you can get in a Small bowl) and pour the soup over it... Once again you will notice there does not seem to be as many types of beans in the soup as you remember putting in
there. The smaller beans have disintegrated into the broth to thicken it...

Enjoy a wonderful dinner (second night).

Notes: I have tried several cuts of beef and venison with this, chuck roast seems to work best because it is less expensive and cooks up to be the most tender. You can use fresh carrots and potatoes if you like, they take a little more time to prepare and this is called "Quick & Easy Dinner". You can also use any type of dried bean you like. I like 15 bean soup and northern beans. I was told that black eyed peas also do well.

Fettuccini Alfredo with Prosciutto and Peas

2010-08-26T21:28:00.000-05:00

What to make when you are coming in from a long overly scheduled day. You want nothing more than to sit down and relax...but supper is on the minds of everyone. This is the perfect dish, so simple and easy to make and it has all the food groups in it. You can modify it to your taste. This is a recipe that my mom and I often cook for our own families.

Ingredients
• 2 tablespoons extra-virgin olive oil
• 2 shallots, minced
• 1 teaspoon minced garlic
• 1 cup heavy cream
• Salt and freshly ground pepper
• 1/4 pound prosciutto, julienned
• 1 cup frozen peas, thawed
• 1/2 cup freshly grated Parmigiano-Reggiano, plus more for garnish
• 1 pound fresh fettuccini

Directions
Heat olive oil in a large skillet over medium heat. Add shallots and garlic and saute for a couple minutes or until tender. Add cream and cook for 1 to 2 minutes. Season with salt and pepper, to taste. Add prosciutto and peas and toss gently to combine. Sprinkle cheese over top and stir to melt and combine. Cook until heated through.
In a large pot of boiling salted water, add fettuccini and cook until al dente (just a couple minutes for fresh pasta.) Drain, reserving 1/4 cup pasta water. Add the reserved pasta water and drained fettucini to skillet. Toss to combine pasta with sauce and season with salt and pepper, to taste. Serve, garnished with extra cheese.

Foodie Friday, hosted my Michael Lee of Designs by Gollum. You can see more participants, as well as Michael's delicious dish by clicking here.

Lady and Sons Crab-Stuffed Shrimp

2010-08-19T20:35:00.000-05:00

If you ever have had or have the opportunity to go to Savannah, consider yourself lucky. Savannah is one of my all time favorite southern spots. Its so rich with history, southern tradition, beautiful architecture, legends and lore.....and of course...the food. This dish below is not of my own, the credit belongs to one of Savannah's infamous residents, Ms. Paula Deen. You will find it served up at her restaurant, The Lady and Sons. But if you cannot make it to Savannah anytime soon and need a fix....you will enjoy this rich recipe. Its the layering of flavors that makes this dish stand apart from others. It does require some work, but the payoff will be well worth the effort.

Enjoy!

Lady and Sons Crab Stuffed Shrimp

Ingredients
• 1 tablespoon butter
• 3 green onions, finely chopped
• 1/2 cup finely chopped green bell pepper
• 1/4 teaspoon garlic powder
• 4 1/2 teaspoons heavy cream
• 1 tablespoon Dijon mustard
• Dash cayenne pepper
• 1/2 cup saltine cracker crumbs
• 1/4 cup mayonnaise
• 1 egg
• 2 tablespoons fresh parsley leaves
• 1/2 lemon, juiced
• 1 pound crabmeat, picked over
• 1 pound extra-large or jumbo shrimp (about 24 shrimp), peeled, deveined, tails on
• 12 slices bacon, halved crosswise
• Steamed white rice, for serving, optional
• Basil Cream Sauce, recipe follows
Directions
Preheat oven to 350 degrees F.
Melt butter in a skillet over medium heat and cook green onions, green pepper and garlic powder until peppers are limp. Place in mixing bowl and add cream, mustard and cayenne pepper to sauteed vegetables, mix well.
Add cracker crumbs, mayonnaise, egg, parsley and lemon juice; mix well. Gently fold in crabmeat. Form into small patties sized to stuff into shrimp; set aside.
Split shrimp down the bottom center to tail, being careful not to cut through. Stuff each shrimp with crabmeat mixture. Wrap shrimp in bacon and secure with a toothpick. Place on a baking pan and cook at 350 degrees until bacon is crisp and shrimp are pink, about 15 to 20 minutes.

To serve, arrange 6 shrimp on each plate on a bed of jasmine rice, if desired. Drizzle with Basil Cream Sauce.

Basil Cream Sauce:
2 tablespoons butter
1 tablespoon olive oil
1 teaspoon minced garlic
1/2 cup diced onions
1/4 cup white wine
1/2 quart heavy cream
1 teaspoon chicken base
3 tablespoons Pesto, recipe follows
1 teaspoon Roux, recipe follows
Heat butter and olive oil in a skillet over medium heat, add garlic and onion and cook until lightly browned, about 5 minutes. Add white wine and reduce by half. Add heavy cream and chicken base and reduce by half again. Add pesto and roux, bring to a simmer and heat until slightly thickened, about 2 to 3 minutes.
Yield: 4 servings

Pesto:
2 cups fresh basil leaves
1 cup walnut pieces
1 cup grated Parmesan
1 teaspoon minced garlic
1 cup olive oil
In a food processor, blend all ingredients until a coarse paste is formed. Place in an airtight container and refrigerate until ready to use.
Yield: about 1 1/2 cups

Roux:
4 ounces (1 stick) butter
1 cup all-purpose flour
Melt butter in a large skillet over medium-low heat. Slowly add flour and stir until lightly browned. Leftover roux can be stored, tightly covered, in the refrigerator for several weeks.
Yield: about 1 1/4 cups

Linking up to Designs by Gollum's Foodie Friday. Love her!Visit her!

"Almost Homemade" Cinnamon Rolls

2010-08-12T17:29:00.002-05:00

My mom used to make the most delicious mini-cinni's when I was a kid. She made them by using refrigerator biscuit dough. Whether you roll them as mini's or standard size the results yield the same: delicious cinnamon rolls!

Ingredients:
•1 Can (10 ounce) refrigerated biscuit dough
•1/2 Cup Sugar
•1/4 Cup brown sugar
•2 Tablespoons cinnamon
•1/2 Cup melted butter
•1/2 Cup pecans (Optional)

1.Step 1-Preheat oven to 350 degrees.

2.Step 2-Butter baking dish and sprinkle in brown sugar and pecans.

3.Step 3-Open can of biscuits. Take one biscuit at a time and brush with butter. Sprinkle sugar and cinnamon on top of butter and roll biscuit into a log. Cut each log in half and place in 8 Inch baking dish, cut side up.

4.Step 4-Bake cinnamon rolls 15 minutes or until golden brown.

5.Step 5-Immediately turn cinnamon rolls onto a serving plate, spooning brown sugar and pecan mixture on top of rolls.

(My kids love to eat their cinni's with bacon. They like the salty and sweet combination. For a change one day I rolled up strips of bacon into the cinnamon roll.....Kid approved!)

Linking to Michael Lee's Designs by Gollum, Foodie Friday.

Orzo Stuffed Peppers

2010-07-24T18:30:00.002-05:00

During the summer, I want something light, not to filling. I cannot think of anything more scrumptious that garden grown vegetables. This recipe fills both those wishes. It's light and the main ingredient, peppers, can be found in many summer gardens, as can ingredients like zucchini, mint, garlic and tomatoes.
It matters not the kind of pepper, but preferably in the bell family because they aren't to spicy, in fact a bit sweet. I prefer the yellow and red peppers....but a variety of colors makes a gorgeous presentation!

I hope you enjoy my Orzo Stuffed Peppers.

Orzo Stuffed Peppers
Serves: 4 to 6 servings

Ingredients
• 1 (28-ounce) can Italian tomatoes (or garden fresh)
• 2 zucchini, grated
• 1/2 cup chopped fresh mint leaves
• 1/2 cup grated Pecorino Romano, plus more for sprinkling
• 1/4 cup extra-virgin olive oil
• 3 cloves garlic, minced
• 1 teaspoon salt
• 1 teaspoon freshly ground black pepper
• 4 cups chicken broth
• 1 1/2 cups orzo (rice-shaped pasta)
• 6 sweet bell peppers (red or yellow)

Directions
Preheat the oven to 400 degrees F.
Pour the tomatoes into a large bowl and break apart using a pair of kitchen shears or your finger tips. Add the zucchini, mint, cheese, olive oil, garlic, salt, and pepper. Stir to combine.
Meanwhile, bring the chicken broth to a boil in a medium saucepan over high heat. Add the orzo and cook for 4 minutes. The orzo should be only partially cooked. Use a fine mesh sieve to transfer the orzo to the large bowl with the other vegetables. Stir the orzo into the vegetable mix to combine. Transfer the warm chicken broth to a 3-quart baking dish.
Slice the tops off the peppers and remove all ribs and seeds. Cut a very thin slice from the base to help the peppers stand up.
Place the peppers in the baking dish with the warm chicken broth. Spoon the orzo mixture into the peppers. Cover the dish with foil and bake for 45 minutes. Remove the foil, sprinkle the top of each pepper with cheese and continue baking until the cheese is golden, about 15 minutes. Remove from the oven, carefully transfer the orzo stuffed pepper to a serving plate.

I am linking up today to my precious friend (Michael) meme, Foodie Friday. be sure to visit her and other FF participants for some great dishes...and Michael is hosting a giveaway!

Southern Staples:Marinated Slaw

2010-07-22T11:04:00.001-05:00

This post first ran last year. It is regarding to the infamous Neshoba County Fair, which takes place July 23-30 , 2010. I thought I would rerun this post as well as one of Tales from Bloggeritaville sharing my fair memories. Enjoy!

Here in the south there are some things that just define the culture...Some of those being the humidity (take note, southern women don't sweat, we "glisten")The dialect (hun-neh and pah-dun, included)and especially important, the food.
And be quite certain there "ain't" no one that can serve it up like someone's momma or grandmomma. Those of you that were not lucky enough to be born in the south can cook like one, with the proper instructions, mind you.
Today we are going to examine some of those essential and defining southern dishes. Pretty soon, you will be serving up a slice of cornbread and sweet tea like a southern belle.
Ok, almost....we still need to work on that drawl.
In the meantime....the food.
Every Tuesday on my recipe blog, Plates and Places, I will introduce you to the fine art of southern cuisine... that being SOUTHERN STAPLES.

Here is something I am really excited about....
Next week I will have the honor of attending the Neshoba County Fair, just outside of Philadelphia Mississippi. It is touted as Mississippi's Giant House Party.

In trying to explain the idea to my friend, High Mae, who absolutely did not want to go to a "fair" (because "I don't like the fair people"...) I told her, "Mae, It's an exclusive fair". She called it an oxymoron. To know the Neshoba, one can only attend...and then they can make any assumptions they want. BTW, High Mae IS going, like it or not.

The fair will kick off its 2009 season on July 24 and run through July 31. The fair was also recently featured (July 09) in the great southern decor bible, Southern Living Magazine. The fair becomes a giant house party when it is transformed from a field of red clay to a hustling and bustling temporary city-complete with a post office and zip code all it's own! Hundreds of 2 story cabins consisting of mostly bunk style sleeping encircle a racetrack where camptown horse races are a hot ticket daily. Children and Old timers alike make visits from cabin to cabin, where strangers quickly become like family. This ritual takes place from sun up to sun down....and continues well into the night with impromptu music jams. To acquire a cabin one must be extremely lucky, know someone, or have it passed down to you.

This year I was so lucky, I know "a friend of a my friend Sweetness". And I am IN like white on rye. And fleas on dogs. And well, you get the picture.

It's a good idea to take a dish, because in camptown you will quickly acquire friends with a potluck dish. And really, it's the southern way, ya know, to bring a dish to new friends and in the wake of dearly departed ones too. It really all comes down to the food.
I wanted to bring something that would transport easy, and would keep easily. And I thought of something that always made it to my plate at the annual Mother's Day Brown Family Reunion. Aunt Reba's marinated slaw.
This slaw needs to marinate in the refrigerator for at least 6 hours or overnight for the flavor to develop, so plan accordingly.

Aunt Reba's Marinated Slaw

1 C Cider Vinegar
1/4 C Sugar
1 tsp dry mustard
1 tsp celery seeds
1 1/2 tsp salt
1 C vegetable oil
1 small head cabbage, shredded
1 small white onion, halved and sliced thin
1 red bell pepper, sliced thin
1 C shredded carrot

In a small saucepan over medium heat, combine vinegar, sugar, mustard, celery seeds and salt. Bring to a boil, stirring until sugar dissolves. Remove from heat and add oil. Cool until warm (a/b 30 minutes). In a large bowl or large resealable storage bag, combine the cabbage, bell pepper, and carrot. Pour the warm dressing over the mixture.

Cover and marinate, refrigerated for days.....but I guarantee it will be eaten up before that!

So pretty in a mason food jar!
Now Go, make friends!

More fair recipes:click here
Posting at Designs by Gollum's Foodie Friday

Fried Lentil Cakes (Mushur Dal)

2010-07-19T18:45:00.002-05:00

My sister in law, who is Bengali, made these wonderful fried lentils for me this past weekend. It was delicious! It tasted like a spicy hushpuppy. In Bengali the recipe is called Mushur Dal. I call it good.

Bengali Lentils ( mushur dal)
Makes 2 servings

Ingredients 1/2 cup red lentils
1 tsp olive oil
1/4 cup onions, chopped
1 tsp salt
1/4 tsp turmeric
1/4 tsp cumin
1/2 cup coriander leaves
chopped green chili's

Directions

1.Soak Lentils for an hour in water and then drain off liquid. Make a paste of the lentils and blend with 1/2 tsp salt, 1 green chilli and 2-3 drops of olive oil. Take care not to overcook them. Add turmeric and cumin and coriander.
2.Heat 1 tsp oil in a deep pan, and season with 1 red dry chilli & 1 bay leaf. Stir, Add onions and Saute onions for a few seconds ( don't saute too much) then remove onions and add them to the paste. Stir and then use a spoon to scoop out ab 3 TBsp size amount into oil and fry until crispy and golden (like a hushpuppy).
3.Serve hot with rice and vegetables

Black and Blueberry Cobbler

2010-06-28T15:26:00.003-05:00

With sunscreen and sunhat in check, I recently headed to Jemison's Petal's from the Past to hand pick both black berries and blue berries. It was hot.....but it was worth it. After sampling quite close to near as much as I picked, I had myself a proper amount for a summer fresh cobbler.
As soon as I pulled it from the oven, I turned aorund to find three children and "Big Daddy" with spoons in hand, ready for a bite.
And so it wasn't until I scooped out cobbler into bowls that I realized....I needed a photo. One where you could almost taste it.

Can you almost taste it?

And it was easy peasy to make. So easy, no one will know that shortcuts were taken.

Leigh's Easy Black and Blue Berry Cobbler

1 cup sugar
1/4 C corn starch
1/2 C real butter, melted
2 tsp vanilla
1 package (2 sheets) refrigerated pic crust (I used Publix brand, but any will do fine)
3 Cups berries, what ever you want. I used a combination of black and blue berries because they were plentiful
2 Tbsp sugar to sprinkle on top

* Stir together sugar, cornstarch, melted butter and vanilla (reserving the 2 tbsp sugar for later)
*gently fold in berries

Preheat oven to 425 degrees. Lightly grease a 9x13 casserole dish. Lie one of the pie crust into the dish. Depending on the dish, you may need to roll it out some to fit better. Allow it to come up on sides. Spoon in the berries. Then cover with the second crust, you can crimp the edges. I actually unfolded the crust and took a cookie cutter and cut out heart shapes and put them atop the berries. Sprinkle 2 Tbsp sugar onto of pie crust. Bake for 45 minutes, checking for doneness after 35. Should be bubbly from sides.

DEEEEEE-licious!

Sesame Noodle Salad

2010-06-15T00:00:00.001-05:00

For lunch one day my mother, cousin Gina and I went and ate at this fabulous little bistro in Mountain Brook called Chaz’ Lulu. Fortunately, I ordered the sesame noodle salad. It was fabulous. It had just enough kick and great flavor. I have also found this dish at the “Feed & Seed Market” in Pelham. It is so light and good for you too. You can make this into a main dish by adding meat, chicken, shrimp, or vegetables.

Sesame Noodle Salad
1 (8oz) package linguine, cooked according to pkg, and drained with hot water (I prefer to use angel hair pasta in my dish)
¼ C rice vinegar

¼ C soy sauce
¼ C dark sesame oil

1 tsp. sugar
5 green onions, sliced

toasted sesame seeds (optional)
*½ Tsp chili paste (found in Asian section in grocery)

Stir together vinegar and soy sauce, oil and sugar in a large bowl. Stir in noodles and onions; sprinkle with sesame seeds. Serve hot or cold,or room temp. Perfect for a picnic.

I add chopped carrot and cucmber to mine. If you want a heartier dish, add blackended chicken, shrimp or beef strips.

*If you cannot find chili paste, I recommend Tuong Ot Sriracha, or as I call "Red Rooster Sauce". This sauce that can be found in the asian food section of the store. You will only need a tsp, or 2...depending on how much heat you like. But even if you use 1/2 tsp, add it bc it adds alot to the dish.

Angel Hair with Cherry Tomatoes and Basil (Capelli d`Angelo con Pomodorini e Basilico)

2010-06-04T10:03:00.001-05:00

It's summertime....and in the summer I prefer something light to eat, which is why I love Capelli d`Angelo con Pomodorini e Basilico...... or the english version of that ......Angel Hair with Cherry Tomatoes and Basil. It's a dish that even my kids can appreciate, especially when I send them into the garden to pick their own tomatoes and basil! I think you will enjoy it too!

Angel Hair with Cherry Tomatoes and Basil (Capelli d`Angelo con Pomodorini e Basilico)

Prep Time: 15 minutes
Cook time: 10 minutes
Servings: 4-6

Ingredients
1/4 cupExtra virgin olive oil

2 cloves peeled Garlic

1 teaspoon Red pepper
2 pints cut in halves Cherry tomatoes (or fresh off the vine if you're lucky enough)
5 leaves Basil
to taste Salt
1 package Angel Hair
1/2 cup Pecorino dolce or fresh shaved Parmesan

HEAT olive oil in skillet. Peel and gently press garlic. Add garlic and pepper. Cut cherry tomatoes in half and tear basil into small pieces. Add cherry tomatoes and basil. Simmer for five minutes. Season with salt. Discard garlic cloves. COOK pasta according to the directions. Drain and toss with sauce. Garnish with freshly grated pecorino.

*For my own personal touch, I will drizzle some balsamic vinegar over the top of my dish for an extra little kick. You can serve this dish as we do as a main dish, or as a side compliment to something like grilled flank steak, which makes a nice pairing. Another nice way of kicking this dish up is roasting the cherry tomatoes.....delish!

For more Foodie Friday participants, visit my friend Michael Lee at Designs by Gollum.

Indian Food

2010-05-28T15:26:00.002-05:00

We have relatives coming into town this weekend. My sister in law and I are each taking a day to cook for our family. My sister in law, Mida is from Bangladesh and the most hospitable person. And she's one truly amazing cook. I always anticipate eating at her home, and I dread when it's over....it means its truly over until next time. So, in Mida's native tradition she will be preparing Indian food for our family Friday night.

It's no secret how much I love the food, and the last time I was at her home, she shared her recipes for me. And surprisingly, they were quite simple. Today I thought I would share my two favorites, Vegetable Korma and Punjabi. It's have mercy, dream about it, long for it good eating.

This is the recipes, in Mida's words:

Vegetable Korma

2 carrots
1 potato
1/2 cauliflower
(you can the vege that you like and add something different)
1/2 tsp of garam masala
cumin power (1 tsp).
coriander powder (1/2 tsp),
Black pepper to taste
Ginger Juice
Coconut Milk
plain yogurt

Directions:
I boiled the carrots first then I added potato. After that, I took them off and add the cauliflower and garlic (it helps to keep your kitchen from smelling). Then, in a pan I added 1/2 onion, and cooked it until golden grown. To that I added 1/2 tsp of garam masala, cumin power (1 tsp). coriander powder (1/2 tsp), little bit black paper, little bit ginger juice. And to that I added coconut milk (i had shredded coconut at home, I put some in the mixer and added hot water. after that i squeezed the juice out of that) in the pan and cooked it for sometime (they thickened). To that I added the vegetable and some plain yogurt (stir them with a fork before adding them in the vege). let it simmer for little bit. it is ready.

Aloo Gobi (Punjabi-style Cauliflower and Potatoes with Ginger)

This everyday cauliflower and potato dish is generally eaten with flatbreads (rotis or parathas) as well as a yogurt relish and some pickles. You may serve it as part of any meal, along with greens, beans, and rice or bread. Cook Time:25 4 servings.

Ingredients

•Peanut or canola oil, for shallow frying
•1 pound boiling potatoes, peeled and cut into thick 2 by 1 by 1-inch fries
•1 head cauliflower (1 3/4 pounds), cut into delicate florets
•1 tablespoon peeled finely chopped fresh ginger
•1/4 teaspoon ground turmeric
•3/4 to 1 teaspoon salt
•1/4 teaspoon cayenne
•1 teaspoon ground cumin
•1 teaspoon ground coriander
•3 tablespoons water
•2 to 3 tablespoons coarsely chopped cilantro leaves

Directions

Put the oil in a large frying pan and set over medium heat. When it is hot, put in the potatoes and fry them until they are golden and almost tender, about 10 minutes. Lift the potatoes out with a slotted spoon, and drain on paper towels. Turn the heat to medium-high, put in the cauliflower florets, and fry for 3 to 4 minutes, until they are golden brown. Lift the cauliflower out with a slotted spoon and drain on paper towels. Turn the heat off. Remove all the oil from the frying pan except for 2 tablespoons (the extra oil can be drained and reused). Turn the heat to medium-high and put in the ginger. Stir for 10 seconds. Now return the potatoes and cauliflower to the pan. Turn the heat down to medium. Put in the turmeric, salt, cayenne, cumin, and coriander. Stir gently to coat the vegetables with the spices. Add 3 tablespoons of water. Stir once and cover the pan. Turn the heat down to low and cook very gently for 4 minutes. Add the cilantro and toss gently. Serve hot.

Pastry Art Bake Shoppe

2010-05-20T22:40:00.000-05:00

Today a little something different for Foodie Friday, I invite you o come along with me to a new bakery that I have discovered in town (Homewood) called Pastry Art bake Shoppe.
In case you are wondering, it is indeed edible art. But don't let the name mislead you, the art is also the taste.

Pastry art specializes in cakes of all kinds, but what has the place filled with customers on any given day at any given moment.....it's the baby bites. Petite baby bites (about 2 bites) of their specialty cakes.

It's easy to be taken by the flavors such as Italian Cream, Marbled, Caramel Cake, Vanilla, Red Velvet, Turtle, Double Chocolate to mention a few.
...Please excuse me and allow me to wipe the drool off of my keyboard....

Their cakes have not only won the attention of this here blogger, they have also been crowned by the Moss Rock Festival for at least a couple occasions as BEST in Taste.

My mother will agree.

Sure you will want to walk out with one of these.....

But you will leave satisfied with a box of these goodies.

A tip...hide them if you don't want to share.

Share if you want to make friends.
Pastry Art Bake Shoppe
www.pastryartcakes.com
1927 29th Avenue South
Birmingham, AL 35209
(205) 877-3852

For more Foodie Friday participates visit my friend Michael Lee of Designs by Gollum.

Beach Picnic: Chicken, Soup, Dessert

2010-05-12T19:22:00.002-05:00

It's Foodie Friday, hosted by the delightful and gracious Michael Lee of Designs by Gollum. Thank you for joining me for a beach picnic. When you pack your picnic basket and head to the beach this summer, skip the standard sandwiches and whet your appetite with some seaside sensations! Because it can be served cold as well as warm, Oven-Fried Picnic Chicken is a hearty take-along entree that's great for get-togethers all season long. Beat the summer heat with a cold soup such as Shrimp Gazpacho, featuring the fresh flavors of shrimp, tomatoes, cucumbers and more. When having fun in the sun, it's best to skip chocolate desserts that can melt. Instead, make a batch of crowd-pleasing Almond-Coconut Lemon Bars.

These recipes all can be found and came from Taste of Home's Holiday & Celebrations Cookbook Annual 2004, all photos by Taste of Home.

Oven Fried Chicken
Marinate chicken in lemonade for a delicious and refreshing meal.
4-6 ServingsPrep: 20 min. + marinating Bake: 50 min.

Ingredients
1 can (12 ounces) frozen lemonade concentrate, thawed
1 broiler/fryer chicken (3 to 4 pounds), cut up
1/2 cup plus 2 tablespoons all-purpose flour
1-1/2 teaspoons salt
1/2 teaspoon pepper
1 cup canola oil
2 tablespoons butter, melted
Directions
Refrigerate 1/4 cup lemonade concentrate for basting. Pour remaining concentrate into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for 4 hours, turning occasionally.
Drain and discard marinade from chicken. In a large resealable plastic bag, combine the flour, salt and pepper. Add chicken, a few pieces at a time, and shake to coat.
In a large skillet, brown chicken in oil for 1-1/2 to 2 minutes on each side or until golden brown.
Place chicken on a rack in a shallow roasting pan. Brush with butter. Bake, uncovered, at 350° for 50-55 minutes or until juices run clear, basting with reserved lemonade concentrate every 15 minutes. Serve warm or cold. Yield: 4-6 servings.
Oven-Fried Picnic Chicken published in Taste of Home's Holiday & Celebrations Cookbook Annual 2004, p214

Shrimp Gazpacho
This refreshing tomato-based soup features shrimp, cucumber and avocados.
12 ServingsPrep: 10 min. + chilling

Ingredients
6 cups spicy hot V8 juice
2 cups cold water
1 pound cooked medium shrimp, peeled and deveined
2 medium tomatoes, seeded and diced
1 medium cucumber, seeded and diced
2 medium ripe avocados, diced
1/2 cup lime juice
1/2 cup minced fresh cilantro
1/2 teaspoon salt
1/4 to 1/2 teaspoon hot pepper sauce
Directions
In a large bowl, combine all ingredients. Cover and refrigerate for 1 hour. Serve cold. Yield: 12 servings (about 3 quarts).

Editor's Note:This recipe is best served the same day it's made.
Nutrition Facts: 1 cup equals 128 calories, 6 g fat (1 g saturated fat), 57 mg cholesterol, 551 mg sodium, 10 g carbohydrate, 2 g fiber, 10 g protein.
Shrimp Gazpacho published in Taste of Home's Holiday & Celebrations Cookbook Annual 2004, p215

Almond Coconut Lemon Bars
Give traditional lemon bars a tasty twist with the addition of almonds and coconut.
36-48 ServingsPrep: 10 min. Bake: 40 min. + cooling

Ingredients
1-1/2 cups all-purpose flour
1/2 cup confectioners' sugar
1/3 cup blanched almonds, toasted
1 teaspoon grated lemon peel
3/4 cup cold butter, cubed

FILLING:
3 eggs
1-1/2 cups sugar
1/2 cup flaked coconut
1/4 cup lemon juice
3 tablespoons all-purpose flour
1 teaspoon grated lemon peel
1/2 teaspoon baking powder
Confectioners' sugar
Directions
In a food processor, combine the flour, confectioners' sugar, almonds and lemon peel; cover and process until nuts are finely chopped. Add butter; pulse just until mixture is crumbly. Press into a greased 13-in. x 9-in. baking dish. Bake at 350° for 20 minutes.
Meanwhile, in a large bowl, whisk eggs, sugar, coconut, lemon juice, flour, lemon peel and baking powder; pour over the hot crust. Bake for 20-25 minutes or until light golden brown. Cool on a wire rack. Dust with confectioners' sugar. Cut into squares. Yield: 3-4 dozen.

Nutrition Facts: 1 bar (calculated without confectioners' sugar) equals 86 calories, 4 g fat (2 g saturated fat), 21 mg cholesterol, 40 mg sodium, 12 g carbohydrate, trace fiber, 1 g protein. Almond-Coconut Lemon Bars published in Taste of Home's Holiday & Celebrations Cookbook Annual 2004, p214

Visit more Foodie Friday partcipants by going to Designs by Gollum blog.

And the Winner of the Le Creuset Baking Dish is.........

2010-05-11T21:07:00.002-05:00

We have a winner!

Thank you to all f you who enter the contest to win the Five inch Le Creuset Baking dish.
The winner of the giveaway is Tammy of Greek Grits!
Maybe Tammy will offer to cook me up some Greek Grits in this dish. Or hummus. Or greek salad.
I'm just saying.......
Congratulations, Tammy!

I will be hosting another giveaway very soon!
Stay tuned.
See you Friday for Foodie Friday.

Ms. Ann's Mandarin Orange Salad

2010-05-06T23:47:00.001-05:00

I obtained this receipe from my friend Ms. Ann, from Forest Mississippi. I had breakfast with Ms. Ann before attending the Neshoba County Fair in nearby, Philidelphia, MS. Ms. Ann prepared a lavish spread for our breakfast, with included the Mandarin Orange Salad. This salad is a very versitel dish. It's one of those dishes that can be eaten anytime of day. It can be a salad or a dessert. Even for breakfast. It's light and airy, but packs the right about of punch and sweetness with the taste of the oranges.

Mandarin Orange "Salad"

2 rolls Ritz crackers, crushed
1/4 lb Oleo, melted
1/4 C sugar
1 (6oz) can frozen orange juice, thawed
1 can condensed milk
1 (8oz) tub Cool Whip
2 cans mandarin oranges, drained

Mash crackers, oleo and sugar mixture into 9 x 13 inch pan (leaving a few of the mixture out for topping). Blend orange juice and mandarin oranges. Stir in cool whip and then milk.Pour remaining into pan and top with remaining crumbs. Refrigerate.

For more Foodie Friday contributors, check out my friend Michael Lee at Designs by Gollum.

Today is the final day to enter the giveaway...go here to enter!

Cinco de Mayo!

2010-05-05T09:58:00.004-05:00

Pepperidge Farm® - Brie en Croute

2010-05-03T10:04:00.002-05:00

With outdoor lunches and delighful dinner parties being held in the backyard, I thought I would share this amazing Pepperidge Farms recipe for Brie en Croute.
This is an easy recipe, and certainly makes a statement. Enjoy!

Pepperidge Farm® - Brie en Croute
Brie en Croute

Thaw: 40 minutes
Prep: 15 minutes
Bake: 20 minutes
Stand: 45 minutes
Serves: 12

Watch this elegant, sure-to-impress appetizer disappear at your next party as creamy Brie, topped with almonds and parsley, oozes out of its flaky pastry crust.

ingredients
1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
1 egg
1 tbsp. water
1/4 cup toasted sliced almond (optional)
1/4 cup chopped fresh parsley
1 (about 1 pound) Brie cheese round
1 box (13 ounces) Pepperidge Farm® Entertaining Quartet Distinctive Crackers

directions
Heat the oven to 400°F. Beat the egg and water in a small bowl with a fork or whisk.

Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 14-inch square. Cut off the corners to make a circle. Sprinkle the almonds and parsley in the center of the circle. Top with the cheese. Brush the edge of the circle with the egg mixture. Fold the pastry up over the cheese to cover. Trim the excess pastry and press to seal. Brush the seam with the egg mixture. Place seam-side down onto the baking sheet. Decorate the top with pastry scraps, if desired. Brush with the egg mixture.

Bake for 20 minutes or until the pastry is golden brown. Let stand for 45 minutes. Serve with the crackers.

MUDSLIDE

2010-04-26T16:37:00.002-05:00

On my recent girls getaway I was introduced to a drink that I have never had. A frozen mudslide. Have sweet mercy. I am one who if I can taste the alcohol in a drink, it's not for me. This was like having a chocolate milkshake. I cannot wait to make this for my Big Daddy.

Frozen Mudslide recipe

One serving:
2 oz vodka
2 oz Kahlua® coffee liqueur
2 oz Bailey's® Irish cream
6 oz vanilla ice cream

Blend alcohol with ice-cream. Serve in a frosted hurricane glass and watch the world pass by.

For more Foodie Friday participants, visit Designs by Gollum.
And be sure to scroll on down to enter the Le Crueset Dish giveaway.

Le Creuset Square Dish Giveaway

2010-04-15T21:14:00.000-05:00

CSN Stores has so generously teamed up with Tales from Bloggeritaville's Plates and Places for a wonderful giveaway! The lucky winner will receive a five inch Le Creuset's Square Dish in my favorite color of Caribbean Blue.

Le Creuset's Square Dish is truly an all-in-one dish that you can use for baking, slicing, serving, and storage. Poterie Stoneware can be used in the oven, broiler, or microwave and will not absorb odors or flavors. The durable finish resists chipping, scratching and staining. This beautiful and colorful piece has sure grip handles to go straight from baking to tabletop, making an impressive presentation.

Features:
5" Baking Dish
Bold Caribbean color
Does not absorb odors and flavors
Oven and microwave safe
Durable, non-porous enamel resists chipping, scratching, staining
Convenient grip handles
Refrigerator and freezer safe
Specifications:
Material: Stoneware
Dimensions: 5" W
Cleaning and Care: Dishwasher safe

4 Chances to Win:

1. Leave a comment on this post.
2. Leave an additional entry if you are a follower of Plates & Places blog
3. Leave an additional entry if you are a follower of Tales from Bloggeritaville blog
4. Leave an additional entry if you are a fan of Tales from Bloggeritaville facebook page.

Anyone can enter. If you do not have a blog, please leave an email address so that if you win I can contact you. Contest ends May 7, with winner announced shortly thereafter.

Good Luck!

Zinnia's Spanish Rice

2010-04-15T11:13:00.000-05:00

I am almost positive that the Mexican government is working on an extraditional agreement with the US government. It shouldn't be long before Mexican federallies show up at the home of my friend Zinnia Warrior Princess' home and take her into questioning.

The jig is up.

The secret is out.

The code has been cracked.

She succumbed to my charms and has given up the great secret held close by Latinos everywhere. She told me. Now I know.
What? You want to know too?

Ok, ok.......she gave up the secret for how to make that fabulous Spanish rice found in every great Mexican Restaurant.

Certinaly this could potentially have all Hispanics running for the hills!

Nah! Kidding, I think all Mexican Restaurants business is safe.

But to actually know the secret......I feel liberated. Like I am in on the secret.

Literally, for years I have experimented at trying to come up with the magic that makes the rice in Mexican restuarants taste so good, and for me, so addicting. Don't even try and pass off any of those boxed "spanish" rice found at the grocery store to me and my family. Crap. It's hogwash and we all know it. It's not fit to eat and quite frankly, down right disappointing.

I have been asking my dear friend Zinnia, Warrior Princess for far to long to give up the secret recipe (she claimed it wasn't a secret but that she needed to write it down. Yeah, right....) So today, after forcing her into a local Walmart and walking her to the Mexican food section and I had her come clean. She talked fast....but I got it all down. I grabbed the ingredients left and right as she read them off. Then I went home to try one last time.

JACKPOT!

It all begins with the rice. This is where my failures began. I had been using Minute Rice. Wrong. Zinnia prefers to use a long grain rice, but the bag was enormous (no smaller ones) and could have fed a small country. I love rice but not that much, so I got a different brand in a smaller bag (the one shown below). Mine turned out perfect using this!

I used the whole package on my family. And I had plenty to use for another meal. Prepare rice according to package with the addition of adding a teaspoon of chicken bouillon granules (or a cube) to the water. Cover and simmer, allowing liquid to absorb into rice.

When liquid is absorbed, in a skillet, add a small amount of oil and the rice. I added just enough to keep the rice from scorching on the bottom of the pan. Fry rice until it becomes a golden color. While rice is frying, in a blender add one can of Del Monte Stewted Tomoatoes (Mexican blend) half an onion, 3 cloves garlic (onion and garlic to taste) . Blend. My family prefers no chunks to I blend to a liquid.

After rice is golden and sticky, add the tomato blend to skillet and stir.

And guess what you have my Amigos...Spanish rice.

Yes! It's that simple! My kids raved and raved about it. I know my cousin Glenda is literally jumping for joy right now. She too, for years, has been wanting to know the secret!

I know that like me.....you will want to give this lady a big huge hug!

But, alas! This was not all the advice that she dished on Mexican cuisine. She introduced me to some foods that I didn't have the guts to try without the professional guidance of someone who knows what they are doing.

I came home with these goodies (all found at Wal-Mart in the Mexican foods section).

Valentina Hot Sauce ($1.08). My family likes all things HOT. I purchased two varieties-one original and one extra hot. No one in my family cared for the extra hot. The flavor was just not as appealing. The original we all loved. J Smooth poured it on top of his rice and said it was "deliciouso!"

See that Cilantro Salsa? It packs some heat but YUM! Thumbs up! Much like the "hot salsa" that you have to request at a Mexican Restaurant.

And finally another secret that I did not know.....when my family ate with the Sanchez's at Cozumel Grill Mexican Restaurant, Zinnia and Freddy ordered up some vegetables (onion, peppers, carrot and cauliflower) that were in some type of vinegar. The vegetables were divine. So much so, we had to order another bowl. I LOVED these. Zinnia said that anyone can order this at any Mexican Restaurant. It is not on the menu (as is my favorite salsa-talked about above). Zinnia assured me that if you ask for the carrots in vinegar they will bring it. Try it. I also purchased some of the carrots in vinegar at Walmart (88 cents). Some good food. Some good meal we had!

Even the dog got carried away. When I was loading the dishes into the dish washer she reached in there and stole the spoon and ran. Can't say I blame her. It was that good.

What else can I even say about these great discoveries by way of the sweet, gorgeous and exotic Zinnia?

Zinnia, I hope that the federallies are not to harsh on you. You know what they say, the way to a persons heart is through their stomach. I think you will have them eating out of your hands just like you do my family. Thanks!

UPDATE:

Zinnia just sent me her own recipe. It is as follows..

Mexican Rice2 cups rice
1 can Mexican style stewed tomatoes
4 cups water
Chicken bouillon (1 heaping tablespoon or 2 cubes)
Onion (1/4 to 1/2)
Minced garlic
Oil (1/3 cup)
Pot with lid at least 2 quart

Directions

Place onion, garlic and stewed tomatoes in blender and puree. Place half of mixture in an airtight container and save for future use.
Heat oil over medium/high, pour rice into pot and brown. Once rice is brown remove from heat and drain. Return rice to pot and pour tomato mixture on top, stir constantly so it coats all the rice and does not burn; add water and chicken bouillon. Stir occassionally to dissolve bouillon and prevent sticking; when water is almost gone lower heat to low and cover for 20 minutes.

For more Foodie Friday contributors visit Michael Lee at Designs by Gollum.

And do not forget to enter the Plates and Places of Bloggeritaville's Le Creuset Baking Dish Giveaway!

Plates and Places Teams with CSN Stores for a Future Giveaway!

2010-04-01T10:46:00.003-05:00

Here at Plates and Places there is ALOT of discussion about food, but we all know that presentation is everything. And no one can deny that it also takes the proper equipment to pull of a great meal. CSN Stores has everything you need to make a proper presentation. From the island kitchen barstools to the cutlery, CSN has it!

For example, allow me to share a couple of my favorite kitchen must have's from the CSN Store.

A griddle. How can one not have a proper griddle in the kichen? Everything from the perfect omlet to a kicked up grilled cheese sandwich begins on a griddle. For those who desire cookware with high performance and convenience. The low sides of this two burner griddle gives you maximum access to the cooking surface of the pan. This makes it ideal for foods like pancakes, eggs or French toast as well as grilled sandwiches. The nonstick surface makes clean up a breeze.

I mentioned that presentation is evrything. Le Creuset's Square Dish is truly an all-in-one dish that you can use for baking, slicing, serving, and storage. Poterie Stoneware can be used in the oven, broiler, or microwave and will not absorb odors or flavors. The durable finish resists chipping, scratching and staining. This beautiful and colorful piece has sure grip handles to go straight from baking to tabletop, making an impressive presentation.

I am so happy to announce that Plates and Places has teamed up with CSN Stores and we will soon be sponsoring a giveaway. You will need to tune in to find out more about the product to be in the giveaway, but I can say it is something that will make your dishes more appetizing in more ways than one!

Be sure to Follow Plates and Places so that you will not miss out!

CSN Stores:
http://www.cookware.com/
http://www.allchildrensfurniture.com/
http://www.racksandstands.com/
http://www.csnlighting.com/

Resurrection cookies

2010-03-26T11:18:00.000-05:00

With Easter right around the corner, I thought I would share today a recipe that is symbolic of Christ resurrection, thus the name, Resurrection Cookies. It is a wonderful recipe to make with children to teach them of the importance and the real meaning of Easter. It's not the bunny.

(Photo: Google Images)

Ingredients:
1 c. whole pecans
1 tsp. vinegar
3 egg whites
pinch salt
1 c. sugar

You will also need:
Bible
re-sealable baggie
wooden spoon
mixing bowl
electic mixer
cookie sheet
waxed paper
tape

Directions:

* Preheat oven to 300 degrees F.

* Place pecans in zipper baggie and let children beat them with the wooden spoon to break into small pieces. Explain that after Jesus was arrested He was beaten by the Roman soldiers. Read John 19:1-3.

* Let each child smell the vinegar. Put 1 tsp. vinegar into mixing bowl. Explain that when Jesus was thirsty on the cross, He was given vinegar to drink. Read John 19:28-30.

* Add egg whites to vinegar. Eggs represent life. Explain that Jesus gave His life so that we could have life. Read John 10:10-11.

* Sprinkle a little salt into each child's hand. Let them taste it and brush the rest into the bowl. Explain that this represents the salty tears shed by Jesus' followers. Read Luke 23:27.

* So far the ingredients are not very appetizing. Add 1 cup sugar. Explain that the sweetest part of the story is that Jesus died because He loves us. He wants us to know and belong to Him. Read Psalm 34:8 and John 3:16.

* Beat with a mixer on high speed for several minutes until stiff peaks are formed. Explain that the color white represents the purity in God's eyes of those whose sins have been cleansed by Jesus. Read Isaiah 1:18 and John 3:1-3.

* Fold in broken nuts. Drop by teaspoons onto wax paper covered cookie sheet. Explain that each mound represents the rocky tomb where Jesus' body was laid. Read Matthew 27:57-60.

* Put the cookie sheet in the oven, close the door and turn the oven OFF. Give each child a piece of tape and seal the oven door. Explain that Jesus' tomb was sealed. Read Matthew 27:65-66.

* GO TO BED! Explain that they may feel sad to leave the cookies in the oven overnight. Jesus' followers were in despair when the tomb was sealed. Read John 16:20-22.

* On Easter morning, open the oven and give everyone a cookie. Notice the cracked surface and take a bite. The cookies are hollow! Explain how the tomb was empty on the first Easter because Christ had risen from the dead! Read Matthew 28:1-9

For more Foodie Friday contributors, please visit my friend Michael Lee Gollum at Designs by Gollum.

Irish Fare: Braided Reubens, Irish Potatoes and Soda Bread

2010-03-17T21:57:00.004-05:00

My husbands grandmother (Peg) is a very proud Irish woman. It's a given that we celebrate St Patty's Day with some Irish cuisine. But per her request, it must always includes some Irish Soda Bread.....made from her own handwritten recipe that she gave me. The same one that her mother prepared for her and her siblings weekly. It was her "after school" treat.

Hope your St Patrick's Day was enjoyable!

My husband, "Big Daddy" will tell you that the Reuban is one of his most favorite sandwiches. The layering of flavors ...it's literally packed full of flavor. Here is a nice change from the traditional, using cresent rolls.

The Reuban Sandwich

(Photo by Taste of Home)
16 Servings Prep: 15 min. Bake: 25 min.
Ingredients
6 ounces cooked corned beef brisket, chopped (about 1 cup)
1-1/2 cups (6 ounces) shredded Swiss cheese
3/4 cup sauerkraut, rinsed and well drained
1 small onion, chopped
3 tablespoons Thousand Island salad dressing
1 tablespoon Dijon mustard
1/2 teaspoon dill weed
2 packages (8 ounces each) refrigerated crescent rolls
1 egg white, lightly beaten
1 tablespoon sesame seeds
Directions
In a large bowl, combine the first seven ingredients. Unroll one tube of crescent dough onto an ungreased baking sheet; seal seams and perforations.
Spread half of corned beef filling down center of rectangle. On each long side, cut 1-in.-wide strips to within 1 in. of filling. Starting at one end, fold alternating strips at an angle across filling; seal ends. Repeat with remaining crescent dough and filling. Brush egg white over braids; sprinkle with sesame seeds.
Bake at 375° for 25-30 minutes or until golden brown. Cool on wire racks for 5 minutes before cutting into slices. Refrigerate leftovers. Yield: 2 loaves (8 servings each).

Irish Herbed Potatoes Recipe
It's not St Patrick's Day without the Potatoes!

8-10 Servings Prep: 10 min. Cook: 25 min.
Ingredients
2-1/2 pounds potatoes, peeled and cut into wedges
1/2 cup butter, melted
1 tablespoon lemon juice
1/4 cup minced fresh parsley
3 tablespoons minced chives
3 tablespoons snipped fresh dill or 3 teaspoons dill weed
1/8 teaspoon salt
1/8 teaspoon pepper
Directions
Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Drain. Transfer to a large serving bowl.
In a small bowl, combine the remaining ingredients; pour over potatoes and toss to coat. Yield: 8-10 servings.

Grandma Butler's Irish Soda Bread

Have you ever heard the story about the cross on top of the soda bread? It's scientific, primarily, because it allows the heat to penetrate into the thickest part of the bread, so it assists cooking. And obviously the cross is a cruciform shape, so in a Catholic country like Ireland that had a resonance -- it had the symbolic note of crossing the breads and giving thanks. There was also the expression "to let the devil out of the bread," so it was slightly superstitious. And if you make that cruciform shape on the bread, when it comes out of the oven it breaks beautifully. So you've got the blessing of the bread by putting the cross on it and then you've got the symbolic breaking of the bread.

Ingredients
3 ½ cups of flour
¾ cup of sugar
3 tsps. baking powder
½ tsp. baking soda
½ tsp. salt ¼ cup of butter - melted
1 pint of sour cream
1 cup or more of raisins
1 egg - beaten

Directions
Mix flour, sugar, baking powder, baking soda, and salt together. Mix in melted butter by hand. Add raisins and mix again, by hand. Add beaten egg and sour cream. Mix thoroughly by hand. Put in greased and floured 9" round layer-cake pan. Cut a cross in it. Say a prayer. Bake for 55 minutes at 375 degrees. Insert a knife into the center of the bread to test if it is done. If it is cooked all the way through, the knife should come out clean. Remove loaf from pan. Cool and enjoy.
Comments (1)

Thankyou for joining me for Foodie Friday, Hosted by Michael Lee Gollum. Please visit Designs by Gollum for all FF participants.

Marinated Carrots

2010-03-11T19:50:00.000-06:00

This would be a nice side dish to serve at your Easter dinner table. It's one that I eat year round. I would eat these over sweet any day. That good.

Marinated Carrots

1-2 bag baby carrots, or to fancy it up, use long peeled carrots. That makes a gorgeous presentation

1/2 c Vinegar
1/2 c Oil
Chopped sweet onion & chopped green Pepper
2 Tbsp. Dijon mustard
3 Tbsp worchestershire sauce
Kosher Salt & Pepper to taste

Boil carrots for 10 minutes, making sure that they do not get to soft. When carrots are done, drain and then put into an ice bath to stop cooking process. While carrots cook and then chill, whisk together next five ingredients in a bowl. Add carrots and then chill for several hours. Serve using a slotted spoon or plate with one for presentation.Add Kosher salt and pepper before serving.

For more Foodie Friday contributants, visit my sweet friend Michael at Designs by Gollum.

Tomato Basil Soup, by Joes Italian

2010-03-05T08:19:00.002-06:00

Joe's Italian is one of those mom and pop places where you are always guarenteed a great authentic Italian meal. My go to food, everytime I go to Joe's might be surprising to you, considering all of the rich and delicious Italian dished. My favorite is their Tomato Basil Soup. And I am not alone! It's one of their best sellers.
Today, I am stepping out of the box a bit and sharing an article in the Birmingham News about Joe's that ran with the recipe for my favorite, Tomato Basil Soup.
And Life just became that much sweeter. Beleive me.
(Pictures by Leigh)

Tomato Basil Soup from Joe's Italian Pizza, Pasta & Caffe (News staff /Tamika Moore) Joe's Italian Pizza, Pasta & Caffe Tomato Basil Soup

Tomato Basil Soup

2 tablespoons butter
2 tablespoons olive oil
1 large yellow onion, chopped
1 tablespoon minced fresh garlic
4 cups ground tomatoes
1 cup chicken broth
1 teaspoon oregano
Salt and pepper, to taste
1/2 cup heavy cream or half & half
1/4 cup chopped fresh basil

1. Melt the butter with the oil over low heat in a heavy bottom pot.
2. Add the onion; wilt over low heat for 8 to 10 minutes. Add the garlic during the last 2 minutes, stirring.
3. Add the tomatoes and broth. Bring to a boil, reduce heat to a simmer and cover; cook over medium-low heat for 60 minutes. Season with oregano, salt, and pepper.
4. Add basil. Stir in the cream or half & half, simmer for another 30 minutes.
5.Garnish with fresh basil before serving.

Note: When tomatoes are in-season use fresh tomatoes, blanch for 8 minutes and process with food processor. In the winter, use a San Marzano-type canned tomato, drain half of the liquid and process in food processor.

Recipe for Tomato Basil Soup from Joe's Italian Pizza, Pasta & Caffe
By Special to The Birmingham News
February 12, 2010, 4:02PM
by Lynn Grisard Fullman

Joe's Italian Pizza, Pasta & Caffe,
21 Weatherly Club Drive, Alabaster;
663-4111,
http://www.joesitalianonline.com/

'Mama and Papa are there to serve you and make sure that everyone is having a great time," Nicole Creuzer of Birmingham reported when requesting the recipe for tomato-basil soup that is served at Joe's Italian Pizza, Pasta & Caffe in Alabaster. "It is divine!" she said of the soup. The restaurant's president, Sonia Bertolone, was not surprised by the interest in the soup that sells for $4.95 for a bottomless bowl and $3.25 for a cup. "I could drink it with a straw," she admitted, explaining that the soup is made from a recipe that belongs to her mother, Elvira Bertolone.
With the addition of cream, Sonia and her brother, Michael, "have taken the recipe to the next level," she said, explaining that her parents owned a restaurant in California for 28 years before selling it in 2007 and moving to Alabama. Served daily, the soup "is delicious," Sonia said, adding that the restaurant daily sells hundreds of orders of the soup.
Lasagna is the most popular entree served at the eatery that specializes in traditional food "like you get in Italy," Sonia noted, explaining that her parents, who work alongside her at the restaurant, often travel to their roots in Italy. Family meals-to-go, including lasagna for four with salad, bread and soup ($24.95), also are available. With seating for 110 and with two-and-a-half hour waits not uncommon on Friday and Saturday nights, Joe's Pizza, Pasta & Caffe is open Monday through Saturday from 10:30 a.m. to 9 p.m.
Not to worry should you have to wait on weekend nights. Pagers are offered, and Italian water (red wine and Sprite) and focaccia are served. Some nights, to the delight of customers, Sonia's mother even dances. No wonder the restaurant has become a favorite place for customers to celebrate birthdays and other special occasions.

Visit other Foodie Friday contributors at Designs by Gollum

Mida's Broccoli Soup

2010-02-25T22:27:00.001-06:00

It's cold outside. And nothing can warm a soul faster than a bowl of soup, especially when its rich, creamy and umm umm good! My sister in law, Mida, has the recipe for some soul warming soup. It 's her Broccoli Cheese Soup.

Mida's Broccoli Cheese Soup
1/2 medium onion, chopped
2 Tbsp butter
1 package frozen broccoli
1 small half and half or heavy whipping cream
almost an entire small block pepper jack cheese, grated
1 small block velvetta cheese, cubed
1 to 1 1/2 tsp. ground chili pepper (optional)

In saucepan add chopped onion and butter. Saute onion until clear. Stir in broccoli and bring to temperature. Add half and half and ground chili pepper. Mix. Then add cheeses a little bit at a time so that it does not scorch the bottom of the pot. After cheese melt, eat!

Foodie Friday Post! Visit Designs by Gollum for more fabulous Foodie Friday recipes. And while there, join in the celebration of her first anniversary!

The Boss' Breakfast Casserole

2010-02-18T23:20:00.004-06:00

When my group of girlfriends, who affectionantley refer to themselves as the Clematis Club, go off on our "Girls Getaway Weekends", it isn't all fun and games.

OK, so it is. But don't tell the husbands.

But we always come back with great recipes we learn from one another and then incorporate them into our own family menus. So, as I tell my husband, it's to his benefit to "approve" the getaways.
He always does. Never any complaints. He's a good Big Daddy.
This is one reason why.
My friend, "The Boss", made her breakfast casserole for the group on our recent Cabin trip.

And now Big Daddy gets it for breakfast too.
Good Stuff.

The Boss' Breakfast Casserole
Ingredients:

2 tubes cresent rolls
1 8 oz. cream cheese
1 lb. ground sausage log
1 8 oz block Shredded cheddar cheese
( 2 scrambled eggs optional, not in The Boss recipe)

Directions:
Set baking temperature on oven according to crecent roll package. Lay out one tube of crecent rolls as one big sheet. Do not seperate, and then pinch seams together in pan.
(Pssst, It's ok if you have an ugly pan. It will appreciate the love.)

Have your cheese grated. I prefer to grate my own but you can use the prepackaged stuff. To me it's always better to grate. You can use whatever cheese you want, really, I used white cheddar. I have also used havarti, both are delicious.

Brown your sausage in a skillet, then drain.

Add in cream cheese. I cubed mine so it would incorporate faster, but if you want, add in the entire block and stir until the cream cheese melts.

Now put the sausage/cheese mixture on top of the uncooked cresent rolls.

Here is where you could add the scrambled but uncooked eggs on top of this, if you wanted to. The Boss did not. This was my own doing.
Then top with a good dose of shredded cheese, but save some for topping.

Now lay the remaing tube of crecent roll (unseperated) on top of the cheese.

And, for good measure.....since the diet is already out the window, we might as well do this thing up right and top off with the remaining cheese to make it pretty. Boss didn't do this, but I couldn't recall so I did.
Now bake as directed on the cresent roll package. Same temp, about the same time. Just watch it, and wait for it to become crispy golden (about 20 minutes).

And then....
"Hello! Is it me your looking for?"
Why, yes. Yes it is.

And there you have it.....The Boss' Breakfast Casserole.
It makes a perfect breakfast, especially when you have overnight guest! Or a family full of boys.
Fair warning, boys will fight over this meal.
You'll love it because its a one dish meal.
In other words, One dish clean up.
And lots and lots of love baby!
And speaking of love.....Thanks, Boss!

And while I am "dishing out the love", please be sure and visit my friend Michael of Designs by Gollum for Foodie Friday, where a celebration is in progress! Foodie Friday is celebratins it's anniversary. Drop by, where it's you can get the gifts.

King Cake

2010-02-08T00:00:00.005-06:00

It's all about celebration today! Michael of Designs by Gollum's is celebrating her one year anniversary of Foodie Friday! And guess what? YOU have the opportunity to win the gifts! Visit Foodie Friday for all the details. As for me, I want to wish my sweet friend, Michael a Happy Anniversary!

Now on with the party.....

And round these parts it can only mean one thing!

"Laissez Les Bons Temps Rouler!" That means, "Let the good times roll"! It is the idea of the Mardi Gras spirit. I got this recipe from my friend, Sandi of Whistlestop Cafe, who said it was originally an Emeril recipe. Atradition during Mardi Gras is the King cake , a gift for the magi. Inside each cake is hidden a tiny baby king. Whoever gets the baby gets to make the cake for the next year. It is a sweetened yeast bread with sprinkles of coloring. Purple for justice, green for faith, & gold for power.

Photo: Beth Dreilingy-Southern Living

King Cake
1 can crescent rolls
1/4 cup cinnamon
1/4 cup butter
8oz cream cheese
1 cup powered sugar
1 small can fruit pie filling
a tiny baby or bead
colored crystals

Spread out rolls and press together to form one long strip. In a bowl combine butter cream cheese with cinnamon and sugar. In the center of the dough spread filling, hide the tiny baby somewhere in the center. Spoon on fruit. Roll up into a large log. Join together to form a ring. Bake @ 350 for 15-20 minutes. Just as you take it out of the oven sprinkle in with colored sugar crystals in the traditional colors of mardi gras.

* Leigh's tip: As with all King Cakes, you can customize it to your liking. I have seen chocolate chip and praline pecan king cakes go fast in my house. Make it your own and "Get Crazy" with it! Happy Mardi Gras!

Southern Red Velvet Cake

2010-02-04T22:32:00.004-06:00

In the south there are some things that just go with the theme of love. Like chocolate. And red velvet cake.

And did you know that red velvet cake has cocoa in it?

Of course, you probably did.
I was surprised to recently have a lady tell me that cocoa was her red velvet cakes secret ingredient.
I wanted to say, honey...all red velvet cakes worth eating have chocolate in them. But I didn't. I let her think hers was special. And I am sure it was. But to not have cocoa would be sacrilege to the cake. I promise it would.

Red Velvet cakes are synonymous with love. Many southern brides or grooms will have a red velvet cake as their wedding/grooms cake.

My son Bama request a homemade red velvet cake every year for his birthday. It's his hands down favorite.

I am also a HUGE fan, as I once told my girlfriends that I wanted an armidillo cake. They came through with this red velvet charmer....(cake provided with lots of love from my friends the Clematis Club).
Yes, there really "is nothing like a good piece of a$$". Even if it is shaped like an armadillo.
I did say that. Didn't you see Steel Magnolia's?

Forgive me, I got off subject. And forgive my tank and shorts outfit. It was a pool party, y'all.

You were lucky not to catch me wearing my thong. (Smile)
Or better yet my birthday suit.
Ok, before I completely ruin your appetite, on with the cake.....
Today in honor of St Valentine's Day, I share with you my recipe for Southern Red Velvet Cake.

Make it. Share it. Find love.

Leigh's Red Velvet Cake ( Just one cake pan away from Love Happiness & Marriage)

Cake:
2 cups sugar
1/2 pound (2 sticks) butter, at room temperature
2 eggs
2 tablespoons cocoa powder
1- 2 ounces red food coloring (one bottle or 2, the more the darker red)
2 1/2 cups plain flour
1 tsp baking soda
1 teaspoon salt
1 cup buttermilk
1 teaspoon vanilla extract
1 tsp almond flavoring
1/2 teaspoon baking soda
1 tablespoon white vinegar

Cream Cheese Frosting
(please don't even think about serving this was some whipped topping for icing. Cream Cheese icing is THE ONLY thing fit to top this cake. Trust me. Don't even think about anything else.)
½ cup margarine (softened)
8 oz. cream cheese
½ tsp vanilla flavoring
1 box of confectioners sugar (1 pound)
1 cup pecans (may also want some extras to sprinkle on top)

Cake Directions
Preheat oven to 350 degrees F.

In a mixing bowl, cream the sugar and butter, beat until light and fluffy. Add the eggs one at a time and mix well after each addition. Mix cocoa and food coloring together and then add to sugar mixture; mix well. Sift together flour and salt. Add flour mixture to the creamed mixture alternately with buttermilk. Blend in vanilla & Almond flavoring. In a small bowl, combine baking soda and vinegar and add to mixture. Pour batter into 3 (8-inch) round greased and floured pans. Bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean. Remove from heat and cool completely before frosting.

Directions for Icing:
Beat the margarine and cream cheese in a medium mixing bowl until light and creamy.
Add vanilla and confectioners sugar and beat well.
Hand stir in pecans.
Spread cream cheese icing between layers of the Red Velvet cake, up the sides and on top.
If you have lots of pecans, then sprinkle some pieces on top. The pecans are especially good toasted a bit in the oven for this recipe

Todays post is linked to Foodie Friday, hosted by the hostess with the mostess, Michael Lee West of Designs by Gollum. Click over to see more Foodie Friday contributors.

Big Jim's Bama-Q

2010-01-28T19:07:00.005-06:00

I hope you will indulge me this week, for instead of a recipe I thought I would do a little something different for Foodie Friday and give a restaurant review. I want to thank the hostess of Foodie Friday, Michael Lee West of Designs by Gollum, for each week making Foodie Friday a lovely event. Thanks MLW!

The best way to find a good local restaurant is to ask the locals, "Where is the best place to eat around here?" or "What is your favorite restaurant 'round these parts?" Or "I need GOOD grub...point me in the right direction." Which is just what the folks at a local grocery store in Fort Payne did when the Clematis Club Ladies needed good grub, that was "home cooked" not anything you would find in a "chain" restaurant.
The sacker of Foodland steered us in the direction of Hammondville, Alabama, due north of Fort Payne, Alabama. Just as the grocery sacker had told, Big Jim's Bamaque sat at a crossroads of an intersection. As we would soon find out, though, there is no mistaking the taste and quality of the authentic home cooked food served inside.

Owner, Big Jim, is a personable man. He will make suggestions to the day's fresh vegetable selection. He will explain the difference in what makes his homemade ranch dressing unlike any other you have ever tasted. He will promise you that his barbeque sauce doesn't make the ribs and BBQ , that they can stand alone but the sauce takes his smoked meats to a whole new level. And Big Jim, with his ear to ear grin will also lead you to temptation with his homemade multilayered cakes that sit lustfully under a glass cake dome, begging to be tasted.

The cakes are huge; four layers to be exact. Only the best ingredients are used --the way Mom used to make them.With popular flavors like Red Velvet, Death by Chocolate, German Chocolate, Blueberry-Orange, Coconut, Oreo, and Carrot Cake, you might be best to reserve your slice of cake prior to placing your BBQ order. You can also purchase an entire cake, should you really worry about being short changed by other patrons who might become tempted and in need of being "saved".

Big Jim's is a family run restaurant. You will find his daughter waiting tables as well as running the cash register. His son cooks up much of the food, making sure it is up to his Dad's code of quality and taste.
And lets just talk about taste and quality. Big Jim's motto is "Ain't No Smoke, Ain't No Barbeque", and behind the small former convenience store you will visually see a small trail of smoke permeating the air, a literal smoke signal to bring in it's customers. The smoke signals promise tender, perfectly smoked meats.
Inside customers will find an extensive menu with smoked meats and fresh vegetables. As well as southern fried delicacies.

My friend "High Mae" made the decision to try the homemade fried pickles. Good choice. It was agreed by our group to be some of the best we have ever had. Served with the aforementioned ranch dressing, like the homemade cake, it will require trip to the confessional. They're that good.

We found ourselves like all of the other customers sitting inside the little brock building at a crossroads....we found ourselves happy customers. Fulfilled Customers. Customers who will plan to return one day to their true love of BBQ. Doubtful? Allow these "customers" to explain the best way that they can....with their smiles:

Before leaving, we (The Clematis Club) made our mark on the place by signing the wall and we also made a promise to one day return. ROAD TRIP!

Big Jim's Bama Que
10339 Al. Hwy. 117 Hammondville, Alabama 35989
256-635-6160
Come see us and always remember: Ain't No Smoke, Ain't No Barbeque

For more on the Clematis Club Trip to Mentone, Alabama visit my blog, Tales from Bloggeritaville. Click here for all of the post that ran about Mentone.

Tzatziki

2010-01-21T23:22:00.002-06:00

I LOVE Greek food. Although it loaded with taste, it lacks in the form of alot of calories, making it a perfect snack. It's great with pita, cut up vegetables, on burgers or chicken, delicious on shrimp....just about everything but ice cream. And who knows, I haven't tried it. Perhaps is it!

Tzatziki

Prep Time: 15 min
Serves: 2 1/2 cups

1 pound (1 pint) plain yogurt (whole milk or low fat)
1 hothouse cucumber, unpeeled and seeded
1 tablespoon plus 1/2 teaspoon kosher salt
1/2 cup sour cream
1 tablespoon Champagne vinegar or white wine vinegar
2 tablespoons freshly squeezed lemon juice (1 lemon)
1 tablespoon good olive oil
1 1/2 teaspoons minced garlic
1 1/2 teaspoons minced fresh dill
Pinch freshly ground black pepper

Place the yogurt in a cheesecloth or paper towel-lined sieve and set it over a bowl. Grate the cucumber and toss it with 1 tablespoon of kosher salt; place it in another sieve, and set it over another bowl. Place both bowls in the refrigerator for 3 to 4 hours so the yogurt and cucumber can drain.

Transfer the thickened yogurt to a large bowl. Squeeze as much liquid from the cucumber as you can and add the cucumber to the yogurt. Mix in the sour cream, vinegar, lemon juice, olive oil, garlic, dill, 1/2 teaspoon salt, and pepper. You can serve it immediately, but I prefer to allow the tzatziki to sit in the refrigerator for a few hours for the flavors to blend. Serve chilled or at room temperature

Posted for Foodie Friday. To see more participants wonderful recipes, visit the lovely Micheal of Designs by Gollum.

Rosemary Foccacia

2010-01-12T13:39:00.000-06:00

There is nothing in the winter time to warm your "innerds" like a big bowl of piping hot soup. But while your soup is simmering, round out the menu with a quick bread to compliment your soups flavors. The recipe below, for Rosemary Foccacia (found through Martha White) goes perfect with my vegetable soup.
With a convenient pizza crust mix, you can make delicious focaccia at home. This version is topped with olive oil, fresh rosemary, a sprinkling of cheese, salt and fresh pepper, but feel free to create your own signature focaccia by using your favorite herbs and other toppings.
Enjoy!

Ingredients

Crisco® Original No-Stick Cooking Spray
2 (6.5 oz.) packages Martha White® Pizza Crust Mix, (Crispy Crust recipe) OR 2 (7.25 oz.) packages Martha White® Deep Pan Pizza Crust Mix

1 cup HOT water (120 to 130ºF)
1 1/2 tablespoons olive oil, divided
1 1/2 tablespoons fresh rosemary leaves
1 teaspoon coarse salt
Freshly ground pepper to taste
3 tablespoons shredded mozzarella cheese
Preparation Directions

1. SPRAY a large baking pan with no-stick cooking spray. Combine pizza crust mix and hot water in large bowl; stir about 30 strokes with fork or until will blended.

2. SHAPE dough into ball. Brush with one teaspoon olive oil. Cover; let stand 5 minutes. Place dough on prepared pan and press into 9-inch round. Cover; let rise in warm place 45 minutes or until puffy.

3. HEAT oven to 425ºF. Make indentations into dough with fingertip. Drizzle with remaining olive oil, sprinkle with rosemary, salt, pepper and cheese. Bake 15 to 20 minutes or until golden brown. Cool; cut into wedges or strips.
Prep Time: 15 min
Cooking Time: 17 min
Serving size: 8 to 10 servings

In-Laws Homemade Pizza

2010-01-04T13:53:00.001-06:00

Last Sunday my brother in law, "The Artist" and his wife, Mida hosted their annual Christmas movie night at their home. Each year my family piles up in the van along with my mother in law and heads west to Tuscaloosa to take in Christmas movies and some of the best food (prepared by my BIL and SIL) at the T-Town Bratina's home.This year we watched the movie Fred Claus. I had never seen it before. I thought it was very cute. On the menu was homemade pizza's. My favorite is the goat cheese and vegetable (black olive, green, red and yellow peppers, onion) and fresh basil:

Mida and the Artist made five different pizza's, all with various and different toppings. They use a marinara sauce on some, (storebought) alfredo bottled alfredo sauce on some, on on others, they mix the sauces toegther. YUM! This one is the supreme:

Mida has perfected her homemade pizza crust and The artist has done the same for his homemade pizza sauce. They shared with me their recipes, to have post here at Plates and Places.

-----------------------------------------

Pizza Crust

3 C flour
1 envelope yeast (+water amount on pkg)
1 tsp sugar
pinch of salt (to taste)
1 Tbsp (or more) olive oil

In a bowl, add olive oil to flour. Mix well. Prepare yeast according to package. Allow to stand for 10 minutes. Add sugar to the yeast mix. Add yeast mix to flour. Mix well. Form to a ball. Prepare crust by stretching or kneeding to pizza pie size.

--------------------------------------
Pizza Marinara

1 large can tomato puree
dry basil, oregano, parsley to season
1 tsp. sugar
parmesan cheese (will thicken sauce)
salt to taste.

Bring all ingredients to a boil in skillet. Simmer. Taste to adjust seasonings.

For pizza, top marinara, and pizza toppings onto Pizza crust. Back until cheese is golden brown.

***Linking up to Designs by Gollum, Foodie Friday. Thanks Michael for being such a delightful host!

New Years Traditional Day Menu: Greens, Beans & Cornbread (Southern Staples)

2009-12-30T18:36:00.002-06:00

Here in the south there are some things that just define the culture...

Some of those being the humidity (take note, southern women don't sweat, we "glisten")

The dialect (hun-neh and pah-dun, included)and especially important, the food.

And be quite certain there "ain't" no one that can serve it up like someone's momma or grandmomma. Those of you that were not lucky enough to be born in the south can cook like one, with the proper instructions, mind you.

Today we are going to examine some of those essential and defining southern dishes. Pretty soon, you will be serving up a slice of cornbread and sweet tea like a southern belle.

Ok, almost....we still need to work on that drawl.
In the meantime....the food....

If you are planning to celebrate the New Year in the Southeast, it is most likely that you will be offered black-eyed peas in some form, either just after midnight or on New Year's Day. It was something that was always instilled with me, even from a very early age-to eat greens and beans on the New Year.
From grand gala gourmet dinners to small casual gatherings with friends and family, black eyed peas are traditionally, according to Southern folklore, the first food to be eaten on New Year's Day for luck and prosperity throughout the year ahead.
This from About.com, "The practice of eating black-eyed peas for luck is generally believed to date back to the Civil War. At first planted as food for livestock, and later a food staple for slaves in the South, the fields of black-eyed peas were ignored as Sherman's troops destroyed or stole other crops, thereby giving the humble, but nourishing, black-eyed pea an important role as a major food source for surviving Confederates.Today, the tradition of eating black-eyed peas for the New Year has evolved into a number of variations and embellishments of the luck and prosperity theme including:
Served with greens (collards, mustard or turnip greens, which varies regionally), the peas represent coins and the greens represent paper money. In some areas cabbage is used in place of the greens.
Cornbread is also a MUST and it is often served with black-eyed peas and greens, represents gold.
Black-eyed peas eaten with stewed tomatoes represent wealth and health.For the best chance of luck every day in the year ahead, one must eat at least 365 black-eyed peas on New Year's Day."

Eat up! For luck. For health. For a Good New year! Happy New Year friends!

Southern Turnip Greens

4 to 4 1/2 pounds turnip greens
1 pound salt pork, rinsed and diced
1 1/2 cups water
1 cup finely chopped onion
1/2 teaspoon pepper
1 teaspoon sugar, optional
a dash of crushed red pepper, optional
*Stewed Tomatos

Cut off and discard tough stems and discolored leaves from greens. Wash greens thoroughly and drain well.
Cook salt pork in a large pot or Dutch oven over medium heat until crisp and brown.
Add the turnip greens, water, onion, sugar, pepper, and crushed red pepper; bring to a boil.
Reduce heat, cover, and simmer 40 to 45 minutes or until greens are tender. Taste and adjust seasonings.
Serve with vinegar or pepper sauce and cornbread.
Serves 6.

*My friend Diva likes to add cut tomatoes to her turnips greens and stew them along with the greens. They add a bit of color to the dish.

Black-eyed Peas

1 lb. pkg black-eyed peas
2 quarts water
1 ham bone, piece of salt pork or several slices of bacon
salt and pepper to taste

Wash peas and soak overnight or at least 5 hrs. in cold water. Drain. Put peas in large pot with 2 qts. water. Add ham bone or bacon. Simmer for about 2 hrs. or until peas are tender. Add water if needed while cooking.

Leigh's Five Generation Cornbread Recipe, click here.

Tabasco Pecans

2009-12-30T16:47:00.002-06:00

I saw it on my friend Michaels blog, Designs by Gollum.
I then saw then on my friend Glenda's blog, A Dab or This and That.
And then, I succumbed to peer pressure.

That's my story, and Im sticking to it.

Boy were they good!

Tabasco Pecans (by Gollum)

2 lbs pecan halves
2 packets Good Seasons Italian Seasoning Mix
1 1/2 sticks unsalted butter
Worcestershire sauce
Tabasco
minced garlic
Kosher salt, pepper
____________________

Preheat oven 350 degrees.Meanwhile, melt butter in a large pan over medium flame.
Add pecans and stir. Add a few jolts of Worcestershire sauce. Sprinkle seasoning packets over pecans.
Add garlic last, if you're adding it, so it won't burn. I like lots, maybe 3 Tablespoons. Add Tabasco to taste.
Salt & pepper. Bake 30 minutes; stir every 10 minutes (or not at all, if you are truly frenzied).

Leigh's Rum Cake

2009-12-17T23:54:00.002-06:00

Foodie Friday Recipe, Foodie Friday is hosted by my sweet blogger friend, Designs by Gollum. Click to visit all the Foodie Friday participants.

This tried-and-true recipe makes the moistest cake you'll ever eat. It's the once cake I know of that gets better as it ages. Although, most of the time it doesn't last very long. It's also the perfect cake for mailing. The rum acts as the perfect preservative. It also freezes beautifully. This makes a perfect gift to give! WHo doesn't love rum cake?

Prep Time: 25 minutes
Ingredients:
-Cake-
1 cup chopped, toasted pecans or walnuts
1 18-1/2 ounce yellow cake mix
1 1-3/4 ounce (4-serving size) instant vanilla pudding mix
4 eggs
1/2 cup cold milk (I use milk for added nutritional value. Water may be used instead.)

1/2 cup vegetable oil
1/2 cup Bacardi dark rum
---Glaze---
1/2 cup butter
1/4 cup water
1 cup sugar
1/2 cup Bacardi dark rum
Preparation:
Cake: Preheat oven to 325 degrees F. Grease and flour 12-cup Bundt pan. Sprinkle nuts on bottom of pan. Combine all cake ingredients. Beat for 2 minutes on high with electric mixer. Pour into prepared pan. Bake for 1 hour. Cool in pan. Invert on serving plate. Prick top with fork. Drizzle glaze over top of cake. Use brush or spoon to put extra dripping back on cake.
Glaze: Melt butter in saucepan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat and stir in rum. Note: The rum will cause steam. Be careful not to burn yourself.

Notes in the Margin: I have made this cake many, many times. It not only is the perfect dessert, but it also works well to make some unforgetable for French toast. I personally think that it'll never get dry enough as it stays moist a long time. The longer this cakes sits, the better the taste.

Greek Potato Salad

2009-12-07T19:53:00.003-06:00

I am not a fan or traditional potato salad, I dislike mayo and eggs so for me it doesn't make the cut. There are, however so delicious alternatives! This is a dish that my dad prepares, it is full of both flavor and color. The taste---INCREDIBLE.
My new favorite potato salad. It will be yours too.

GREEK POTATO SALAD

2 lb small red potatoes
1 (2.25 oz) can sliced ripe olives
4 Tbsp red wine vinegar
2tsp. olive oil
1 tsp dried oregano
1 tsp. pepper
1/2 tsp salt
1 bunch green onions, chopped
1 (4 oz) jar dices pimentos drained
4 oz crumbled feta cheese

Wash potatoes and cut into bite sized pieces. PLace into medium saucepan with water to cover. Bring to a boil, cover, reduce heat and simmer 20 minutes. Drain and place into serving bowl. Combine olives, oregano, pepper, salt, green onions and pimentos mixing well. Add olive oil mixture to potatoes and toss lightly to coat. Cover and chill at leat one hour. To serve, add cheese and toss lightly.

Aunt Carol's Hashbrown Casserole

2009-11-13T07:16:00.002-06:00

My husband's Aunt Carol is a very good cook. We always enjoy going and staying with her and Uncle Jim in Greenwood, Indiana. We call their home the Innisbrook Inn. We feel like we are staying at a bed and breakfast every time we go. They are so hospitable and gracious. One morning Aunt Carol prepared this hashbrown casserole. Traditionally she makes this as an accompaniment to fish or another meat as a dinner entree, but it could easily be served with the breakfast casserole and baked at the same time. IN our home, it has become a holiday meal staple.

Hashbrown Casserole
(This is my favorite thing that Aunt Carol makes!)

stick butter
16 oz sour cream
1 can creamed chicken soup*
Lowry Seasoning
chopped onion
1/2 lb Velveeta Cheese
24-32 oz hashbrown
2-3 cups cornflakes

Melt 1 stick of butter in a large pot (at least 2 quart) along with 1 can of cream of chicken soup (*I use cream of celery or even cream of onion because I am a vegetarian .)
Add 16 oz. sour cream (I use the light, but do not use fat free) Add 1 Tbsp. Lowry seasoning, even a little more if you like, along with about ¼ c. chopped onion.
After the above is a nicely blended, add ½ lb. Velveeta cheese. Melt the cheese and then add 24-32 oz. of thawed hash browns. I usually thaw overnight in fridge. I have used both the shredded and cubed hash browns, both just plain with no seasoning. Most people prefer the shredded.
Pour the mixture in a 9 x 12 casserole.
Topping –
melt about ¼ c. butter and add 2-3 cups of crushed corn flakes to butter. Spread over top of hash browns and bake in 350 degree oven for about 40 minutes.

122 Tree Lane's Creole Pasta for Foodie Friday

2009-11-05T21:26:00.003-06:00

It's Foodie Friday, hosted by Gollum!
I am so lucky to live in the town that I do. I just Love Helena, Alabama. We have the best of both worlds-we are both a little country town with the comforts of the big city. It's great...we have that hometown feel. It's a town where community is important. And thus is my choice for my Foodie Friday recipe.
It's from a quiant little restaurant called 122 Tree Lane. I have had the pleasure of dining at Tree lane, it's delicious and such an asset to Helena. Located in the heart of Old Town Helena, the menu is a fresh and innovative way to tie the classics to modern food styles. At 122 Tree lane, they pride themselves in offering food that is exquisite in appearance and flavor.The restaurant is a perfect place for a ladies lunch or corporate lunch. With the white table clothes and placed silverware, the service matches the decor.
Todays' dish is courtosey of 122 TreeLane, it's Creole Pasta and it is a signature dish of 122 Tree Lane.
Today I bring you a video of the Tree Lane chef, Etricia Williams, preparing the dish on our local tv station, NBC 13's daytime talk show called, "Daytime Alabama". Its a very simple dish to prepare. Grab a paper and pen to jot down the ingredients and simple instructions or you can read what I took down very quickly below.

Creole Pasta

3-4 Tbsp butter
1 cup each-shrimp (tailess, shelled and deveined), crawfish tails, endouee sausage, prepared grilled chicken breast
1 Tbsp (or more) Tomato paste
Tony's Cajun Seasoning
1/2 chopped red and green bell pepper
1/2 (or more) Heavy whipping cream
1 small box pasta, prepared according to directions, drained
chopped tomatoes, chopped chives for garnish
parmesan cheese

Add butter to a hot skillet, as well as meats and red and green peppers and sauté. Add tomato paste and blend into butter. Add Tony's seasoning to taste. Add whipping cream and stir. Bring to a boil, then simmer. Cream will begin to thicken. Sauce should be a coral color, if not, add a bit more tomatoes sauce. Add cooked pasta, toss gently. Plate and then add chopped tomatoes, chives and parmesan cheese.

122 Tree Lane
Location:

776 Second Street
Helena, AL 35080
Phone: 205-664-7272 Fax: 205-664-7270
New Hours Starting May 5th:
Lunch Hours: Thurs-Sat 11-3pm
Dinner Hours: Tues-Thurs 5-9pm
Friday and Sat 5-10pm
Closed Sunday and Monda

Southern Staples:Sweet Potato Casserole

2009-10-22T21:51:00.000-05:00

MARSHMALLOW SWEET POTATO CASSEROLE

8 med. sweet potatoes
2 tbsp. butter
1/2 c. hot milk
1/2 tsp. salt
1/2 tsp. cinnamon or nutmeg
1/4 tsp. paprika
1 c. chopped walnuts
1/2 lb. marshmallows

Cook sweet potatoes until tender. Remove skins and mash. When smooth, beat in butter, milk, salt, spices. Beat well. Fold in walnuts and turn into buttered baking dish. Top with marshmallows and bake at 350 degrees until marshmallows puff and become golden brown.

Today's post is part of Foodie Friday, which is hosted by Gollum, creator of slendid treats.

Cheese Straws: A Must for Any Southern Occasion!

2009-10-05T22:43:00.002-05:00

Today, at Tales from Bloggeritaville, I shared of attending a friend's wedding. I also spoke of the reception food fare, "In the South, you can hardly have a thing without cheese straws or salted nuts. There's no self-respecting Southerner who doesn't have a cheese straw at every important moment of her life. You just have to have them. You're not married if you don't have a cheese straw. It’s almost as if the wedding isn’t consummated without a cheesestraw." And it's true. In the south, a cheese straw is serious business, people actually have cheesestraw empires on which their roofs are paid for. But you can simply make your own cheesestraws, it isn't difficult. And remember, cheesestraws are perfect at any meal: breakfast, lunch, supper and midnight snack. It really IS the perfect food.

Southern Cheese Straws
Ingredients
1/2 cup (1 stick) butter, at room temperature
2 cups shredded sharp Cheddar, at room temperature
1 1/2 cups all-purpose flour
1 teaspoon salt
1/4 teaspoon cayenne pepper
2 tsp worchesterhire sauce

Directions
Preheat the oven to 300 degrees F. In a food processor, add the butter, cheese, flour, salt, worchestershire sauce, and cayenne and process until a smooth dough is formed. Scoop it into a cookie press, fitted with a flat ridged tip. Pipe the dough in 2-inch strips onto a lightly greased cookie sheet. (Alternatively, refrigerate the dough for 30 minutes and roll on a lightly floured surface into a 1/4-inch thick rectangle. Cut into smaller rectangles, about 2 by 3-inches, with a pizza wheel or sharp knife.) Bake for 10 to 15 minutes or until lightly browned. Remove to racks to cool.

Many Thanks to Gollum for hosting Foodie Friday again!

Apple Dumplings

2009-10-01T23:06:00.001-05:00

It's Friday! In the kitchen we refer to it as Foodie Friday.
And have I got a recipe to share with you. It's one that I found online. I cannot take the credit, but when you taste it you will claim this recipe for your own! Apples are plentiful right now, and I prefer to use what is season, so this is a terrific recipe for apples.

Apple Dumplings Made Easy

2 Cans Hungry Jack Biscuits
12 Granny Smith Apples
Cinnamon
1 Stick of Margarine
1 Cup of Sugar
1 Teaspoon Vanilla Flavoring
1 Cup of Water

Peel your apples and cut them into pieces the size of a mans thumb. Flatten out your Hungry Jack Biscuits and wrap each little apple portion with a piece of biscuit dough completly around the piece of apple. Place each little wrapped apple piece into a casserole dish that you have sprayed with vegetable oil. You should end up with rows and rows of little dough wrapped apple pieces. While your wrapping your apples preheat your oven to 350 degrees. In a cook pot you want to combine the 1 Cup of Water , 1 heaping Teaspoon Cinnamon , 1 Cup of Sugar, 1 Teaspoon of Vanilla Flavoring and the Stick of Margarine and let it just come to a boil and remove it from the heat. You then want to carefully pour the mixture over your apple dumplings and place the casserole dish into the pre heated oven. Bake for 15 to 20 min until your biscuit dough is golden brown. When you think you have about 5 minutes of baking time left take your casserole dish out of the oven and sprinkle your dunplings with cinnamon. These are excellent when they come from the oven served with cool whip or vanilla ice creme. I like to put a little ice cream caramel on mine. Yummy!

A Note Here -Be sure if you can find them in your area that you use the Hungry Jack brand of biscuits because it does make a big differnce in how your apple dumplings turn out. If you can't find Hungry Jack Biscuits then use Cresent Dinner Rolls. And the type you want are the ones that are raw dough that you can flatten out and wrap around your pieces of raw apples.

Happy Foodie Friday! Thanks for dropping by!
You can visit more Foodie Friday participants at Gollum's by clicking here.

CARAMEL TOPPED OATMEAL CAKE

2009-09-22T00:12:00.000-05:00

Momma's CARAMEL TOPPED OATMEAL CAKE

1 c. oatmeal (quick or old fashioned)
1 1/2 c. water
1/2 c. butter
1 c. sugar
1 c. packed brown sugar
2 eggs
1 1/2 c. flour
1 tsp. soda
1 tsp. cinnamon
1/2 tsp. salt
1/2 tsp. nutmeg

CARAMEL TOPPING:

3/4 c. packed brown sugar
6 tbsp. butter
2 tbsp. milk
1 c. flaked coconut (I leave this out for me and my family)
1/2 c. chopped nuts

Combine oatmeal and water. Microwave 3 to 4 minutes on high, uncovered. (Cook until it boils.) Stir once. Set aside. Soften butter in mixing bowl; add sugars; blend well. Beat in eggs. Add dry ingredients and oatmeal mixture; stir until blended. Pour into 12 x 8 inch dish (grease bottom only). Bake at medium for 10 to 15 minutes, turning dish once.
CARAMEL TOPPING: Combine ingredients. Microwave on high, uncovered, 3 to 4 minutes. Stir several times until thickened. Cool slightly and spread on warm or cooled cake.

Now, go, Slap someone's Momma. It's that goooood.

Aunt Lillians Prized Carrot Cake

2009-09-17T21:47:00.002-05:00

As a child, I always enjoyed visiting with my Grandfather's sisters, Lillian and Preston. Lillian and Preston lived together in the most quaint of cottage homes I had ever seen. They also had much of a green thumb, their tiny home was amass with blooming flowers and birds visiting heavy feeders. Before I was known in this world, Preston's husband had passed and she never had children, to her heartbreak. Lillian was engaged to a man, before he broke her heart, calling off the engagment. She never loved again. These sad circumstances in love, later led to the sisters moving in together up until they passed when I was in my twenties. For me, never knowing my grandfather, they were my only link to his past and his family. Even as a very young girl, I would beg them, literally, to tell me stories about their lives. They had a way of telling, the gift really, much like my idol Ms. Katheryn Tucker Windham, with that drawl of a true southern belle, reeling you in. Their story telling was an artform. I would hang on their every word, as I gobbled up some delicious dessert that they fed me while they spoke. When they passed, I was left with many wonderful memories they had passed to me, that and recipes of delicious desserts, like Aunt Lillian's Carrot Cake.

Aunt Lillian's Prized Carrot Cake

Ingredients:
2 C self rising flour
2 c sugar
1 1/2 c wesson oil or corn oil
4 eggs, beaten
2 tsp vanilla
2 tsp cinnamon
3 c shredded carrots (do NOT buy preshredded carrots. It will NOT work, this was proven the hard way. Please, grate, grate, grate and do it with love. It will taste better!)

Frosting or Filling:
1 stick margarine
1 small package cream cheese
1/2 c chopped pecans
1 box confectioners sugar
1 tsp vanilla

Mix sugar, oil and beaten eggs. Blend in flous and cinnamon that has been sifted together. Add carrots and vanilla. Beat well. Bake at 350 degrees for 25-30 minutes. Makes 2 layers.
FROSTING: Bring margarine and cream cheese to room temperature. Cream together. Add remaining ingredients and spread on cooled cake.

This is my Foodie Friday contribution this week. The gracious Gollum is our host. To see more great recipes, please visit Designs by Gollum, Foodie Friday participants by clicking here.

Fried Green Tomatoes

2009-09-14T23:23:00.002-05:00

(photo by Southern Living Magazine)
Good Grief, ya know if a movie is based on it, it's gotta be good. Fannie Flagg, one of the true southern queens, had her heart all in this one, dredged right there in the cornmeal. Fried Green Tomatoes brings people together. I think that is what is missing up north at the WhiteHouse...the chiefs don't know how to properly make these gems, and they certainly aren't serving them, for I am quite certain, if they were there would be peace on earth. Yes, you heard me.The combination of fried cornmeal and flour encasing hot, tart, juicy tomato is exquisite. The trick, though, they must be served warm so they are crisp and your breadig stays put. Like most good things prepared in the south, these are best made in a cast-iron skillet, but any good, heavy skillet will works fine too. Don't completely cover the tomatoes in oil. And salt when when you drain 'em.
And may I recommend, the book....It's a good read! Heart Fannie!

Fried Green Tomatoes-The recipe
INGREDIENTS
1 1/2 cups all-purpose flour
1 teaspoon ground black pepper
1 teaspoon crushed red pepper flakes
1 teaspoon garlic powder
2 eggs, lightly beaten
1 (12 fluid ounce) can beer
1/2 cup oil for frying
5 green tomatoes, sliced 1/2 inch thick

DIRECTIONS
In a bowl, mix the flour, black pepper, red pepper, garlic powder, eggs, and beer. The mixture should resemble pancake batter. Heat the oil in a skillet over medium heat. Dip tomato slices in the batter to coat, then fry in the skillet 5 minutes on each side, until golden brown. Allow tomatoes to drain on paper towels to remove excess grease. Eat while hot.

Foodie Friday-Beef Tips & Rice, Plus** The Cornbread Gospels

2009-09-11T00:26:00.002-05:00

It's Friday and around many parts of Blogland, that means it is Gollum's Foodie Friday.

Today I want to share a crock pot meal, which can also be made in the oven. My aunt Wanda gave me this recipe, it is for Beef Tips and Rice. It is one of my husbands favorite meals, and it is so easy to prepare!

Beef Tips and Rice
Ingredients:
sirlion beef tips
1 package dry onion soup mix
1 cup water or sprite (I use water)
1 can beefy mushroom soup (I have also used golden mushroom)
1 can cream of chicken soup

Put beef tips in crock pot or casserole dish. Mix all other ingredietns together, Pour on top of beef tips. Bake at 325 degrees for 2 and 1/2 hours, or on low all day on crock pot. Serve over prepared minute rice. I serve this meal with greem beans and either rolls or cornbread.

Speaking of cornbread....Did you see my Southern Staples post last week on cornbread?
Well, low and behold, Ms Crescent Dragonwagon did! She is the author of a new cookbook titled, "The Cornbread Gospels". She sent me the cutest email that read,
"Hey, Leigh --- You had me from... "ain't no one that can serve it up like someone's momma or grandmomma" and "Let me declare that cornbread is not sweet." Honeychile, I spent six years writing a little something on the subject called The Cornbread Gospels. ! Seriously, not everyone who writes about cornbread knows what they're talking about --- I'm really tickled when I run across someone who does!
Warmly,
Crescent Dragonwagon

Shortly thereafter, her cookbook arrived in the mail, the very one, The Cornbread Gospels. It is my new kitchen bible, for it indeed sings the praises of cornbread, in over 200 recipes. Newsflash-Cornbread is a religion to we southerners.
Written by someone who was "schooled" in southern cornbread in the state of Arkansas for 33 years, It is steeped in our culture, in our raising and the root of many memories gathered 'round the supper table. And if for Heaven's sake, you haven't yet had a cast iron skilet of cornbread, then taste, and you too shall find religion in that bite of hearty ground corn and become a convert yourself. Also in the Cornbread Gospels you will find delightful commentary of stories, antedotes, history and cornbread lore.
I have to share one of my favorite lines in the book, one that ironically is unrelated to cornbread but it southern culture in a nutshell, Dragonwagon writes, {using the nickname}" Honeychile", and my mother's social style is what I came to recognise as the classic manner in which southen women were (to some extent are) schooled: graceful, charming, genteel, effusive in thanks, indirect, quite certain (despite or because of this) to get their way, and capable of summing up others with wicked, deadly accuracy (generally onlu in private company, after a gin and tonic, or two)."

Oh, sooo true.
I want to extend my sincere thanks to Crescent Dragonwagon, for sharing your cookboook, The Cornbread Gospels, with me. I will cherish it always. I highly recommend it to others as a "kitchen bible". Preach on, my sista friend, Crescent, in the language that is heard by many but understood by all {southerners}...Food is love.
Sincere Appreciation for sharing your love with me! I am most touched. Leigh

To order your own copy of The Cornbread Gospels, click here.
It will make a wonderful gift to you or to someone you love.

Thanks for tuning into Foodie Friday.

Momma's Buttermillk Biscuits

2009-09-07T23:25:00.001-05:00

Here in the south there are some things that just define the culture...

Some of those being the humidity (take note, southern women don't sweat, we "glisten")

The dialect (hun-neh and pah-dun, included)and especially important, the food.

And be quite certain there "ain't" no one that can serve it up like someone's momma or grandmomma. Those of you that were not lucky enough to be born in the south can cook like one, with the proper instructions, mind you.

Today we are going to examine some of those essential and defining southern dishes. Pretty soon, you will be serving up a slice of cornbread and sweet tea like a southern belle.

Ok, almost....we still need to work on that drawl.

In the meantime....the food.

Every Tuesday on my recipe blog, Plates and Places, I will introduce you to the fine art of southern cuisine... that being SOUTHERN STAPLES.

Last week we chatted up my Five Generation Cornbread Recipe.

Today, it's the biscuits.

There are so many types of buiscuits out there: buttermilk, drop biscuits, beaten and cat head to name a few. I grew up on butter milk biscuits. I remember Sunday mornings, often times mom would cook a big breakfast that included these. And if we were lucky, there would be left overs for lunch! Like my cornbread recipe, this biscuit recipe has been in the family for many many generations. My great grandma Idabell was taught by her mother, Idabell taught her daughter Buena, who taught her daughter Sharon, who in turn taught me to make these biscuits. One day I will teach my daughter how to prepare these simple, yet delicious and light tasteing biscuit.

Now my mother only made these as the recipe states below, however, I think it would be perfectly acceptable to experiement and add some rosemary and tyme, or some shredded cheese like cheddar or blue crumbles, even some garlic butter on top of the cooked biscuits as they come from the oven. That's all up to you. I like them as they are, hot from the oven with just a bit of butter and honey.

Momma's Buttermilk Biscuits

2 Cups self rising flour

1/3 C shortening

3/4 C buttermilk

Just a couple side notes:

I recall the first time I had ever had cat head biscuit. If you aren't familiar, it's a really large biscuit, made by using a large cutter. I was at a festival at Arlington Antebellum Home , the line for these biscuits was out the door of the big antebelum home. Every year, the same thing. It seemed as I grew, the biscuits became smaller. My mother agreed. I recall them being as big as a slarge saucer or mall dinner plate.

Come back later this week- I have a great new cookbook recommendation! I LOVE it! It's my new "Kitchen Bible"! You'll see why.....(Thanks, Cresent Dragonwagon!!)

Momma's Potato AuGratin

2009-08-26T18:12:00.008-05:00

Gollum's Foodie Friday, our gracious host for Foodie Friday. For my foodie Friday post, I gave a tease last week for my motehr's recipe for Potatoes Au Gratin. I also posted my mother's cornbread recipe below this post.

One of my most favorites of my mother's recipes is her Potato Au Gratin. It actually is a family recipe, taught to my mother by her mother, and to her mother by her grandmother. I dream about it at night sometimes. The recipe is basically a cheese sauce that she combines with cooked potatoes. She uses the same cheese cream sauce in her macaroni and cheese, just omitting onion in the sauce. It too is one of my favorites. The possibilities are endless...on broccoli, on asparagus...
You are going to love this recipe, And love me for sharing it!
It will quickly become a staple dish for your family as it has mine.

Ingredients
sliced or cut up red new potatoes, boiled in salted water for maybe 10 minutes (any longer or they will begin to fall apart. Pierce potato while cooking to check for tenderness) and drain.
2 cups cheddar cheese (or cheese you prefer)
2 Tbsp finely grated onion (the kids will never know)
1 1/2 C Milk
1/2 tsp Salt
Pepper to liking
3 Heaping Tbsp flour
3 Tbsp Butter
2-3 heaping Tbsp sour cream

Directions
(sauce)
In a sauce pot on medium-low heat, , melt 3 Tbsp margarine. When fully melted, whisk in 3 heaping Tbsp flour,1/2 tsp salt and pepper, being careful not to burn. When incorporated together, add in milk, onion and 1 C cheese. When blended, add the other cup and the sourcream, Blend. Stir constant with whisk. Sauce will thicken as it cooks. If sauce becomes to thick, add a bit more milk. If to thin, add more cheese.

Assembly
Layer potatoes, then cheese sauce, then repeat. Top with shredded cheese.
Bake for 15 minutes on 350 degrees. (If you want a creamier sauce, do not bake).

Southern Staples: Cornbread

2009-08-26T18:11:00.005-05:00

Here in the south there are some things that just define the culture...
Some of those being the humidity (take note, southern women don't sweat, we "glisten")
The dialect (hun-neh and pah-dun, included)and especially important, the food.
And be quite certain there "ain't" no one that can serve it up like someone's momma or grandmomma. Those of you that were not lucky enough to be born in the south can cook like one, with the proper instructions, mind you.
Today we are going to examine some of those essential and defining southern dishes. Pretty soon, you will be serving up a slice of cornbread and sweet tea like a southern belle.
Ok, almost....we still need to work on that drawl.
In the meantime....the food.
Every Tuesday on my recipe blog, Plates and Places, I will introduce you to the fine art of southern cuisine... that being SOUTHERN STAPLES. (Today's post is being posted late).

Cornbread.
Let me declare that real cornbread is not sweet. Not even in the slightest.
What is more southern than that? I don't know.
Before we get to the cornbread lets discuss two very important things:
The Cast Iron Skillet: A well seasoned cast iron skillet is essential for good Southern style cornbread. Make sure in your final will and testament that it is clearly stated who inherits your skillet.
The Cornmeal: Today at the grocer, most of the cornmeal you will find has had the oil extracted from the meal. If possible find and purchase stone ground cornmeal. Its natural and contains all of the essential corn oils to make your cornbread crispy on the outside and moist on the inside. Once you try real stone ground cornmeal, you will not go back. I strongly recommend storing cornmeal in your freezer instead of say, your pantry. Freezing it will keep it from having a rancent taste and will always taste fresh. It will not clump, you can scoop straight from the freezer.

Now...the Cornbread. I am going to allow my mother to explain cornbread and how she came to know this recipe that has been in the family for many generations.

"By the time I was "old enough" to help out in the kitchen and help Dada (my maternal grandfather) Mama (my grandmother) has had a debilitating stroke. She still tried to cook meals for Dada and herself. She used a big high stool to sit down on and cook. One hot summer day, she said, "Sharon, I want you to make the cornbread. I'll tell you how." So she sat on that stool and she told me what to do. These measurements are how I make her cornbread to this day. Thanks, Mama!"

Thank you to MY Mama for sharing this with me. It is a recipe that will continue to be passed through generations.

INGREDIENTS:
Crisco shoterning (dollop)
1 heaping coffee cup self rising cornmeal
approx. 3 heaping "soup spoons" self rising flour (spoons from eating utensils)
approx. 1/4 tsp baking soda
scant tsp sugar (very scant-this will sweeten the meal only lightly. But you will not taste the sugar)
1 egg (or 2 if you are making a large skillet)
buttermilk (enough to blend and moisten mixture)
water (1 quick burst from kitchen faucet)

Place a big dollop of shortening in skillet. Preheat to 450 degrees. Place skillet in oven with shortening. While skillet is getting hot, measure the dry ingredients (as she told me to measure) and stir then to blend well. Add egg, break yolk and mix into a small well you have made in the dry mix. Add enough buttermilk to make batter thick. Now add the water to thin batter A LITTLE. The mixture should be thick, but not as thick as cake batter. Pour some of the Crisco shortening (not all of it) from the now hot skillet into the batter. Stir hot Crisco in. Pour batter into hot skillet and cook until nice and golden brown. About 20-25 minutes.

Foodie Friday-Celebration Supper, Southern Style!

2009-08-20T21:30:00.006-05:00

For my birthday last week my mother asked where I wanted to go out to eat to celebrate. "Out? Surely you Jest! I want a home cooked meal. I don't want to go out. Will you please do that, make me supper-or things could get ugly!?"
Ok, the last part I didn't say....but my mom did oblige me with my request for some country cooking.
Below is the pictures of her food, plus many of the recipes. I will share her recipe for cornbread, a recipe that has been in the family for many generations on Tuesday's Southern Staples, so be sure to come back. If you want to know how to make real authentic southern cornbread....I have the recipe for you! "Ain't nothing like it!".
Enjoy!

COUNTRY FRIED CHICKEN

What's fixed when the preacher is comin fer dinner? Fried chicken.
What's good, hot, cold or 2 days old? Fried chicken.
What's the most popular at family reunions, church socials or dinner on the grounds? Fried chicken. So here's the country way of fryin' it.
This recipe is for 2 chickens and it can be adjusted to suit the amount.
Cut chicken into pieces for frying and wash well, roll in mixture of 2 cups of lour, 4 teaspoons salt and 1/4 teaspoon pepper.
Put skillet on, put in about 1/2 inch of fat and get it hot. Place chicken in and fry until brown, turning often. Then reduce heat, cover well and cook about 25 minutes until tender.
The leavings are mighty good to make white soup (white milk) gravy.

Momma's Cornbread- A fourth generation family recipe.
Come back Tuesday for Southern Staples edition for the recipe. It's bonified southern.

Fresh Sliced Tomatoes with Feta and Herbs, drizzled with Olive Oil

Garden Fresh Corn on the Cob

Fresh Black Eyed Peas

Black eyed peas are often called crowder peas and cow peas. Cow peas are actually black eyed peas but crowder peas are a similar but different pea. You could substitute crowder peas in this recipe if you like. A note of interest: black eyed peas are eaten by Southerners on New Years Day. It is a tradition and is suppose to bring good luck for the New Year

Ingredients
* 2 1/2 cups black eyed peas
* 8 cups water
* 1/2 tablespoon salt
* 1/4 tablespoon black pepper
* 1 medium size onion (whole)
* 1 slice bacon (un-cooked)
* 1/4 tsp garlic powder
* 1/4 tsp vinegar

Directions
Place all ingredients in a large cooking pot on stove top burner on medium heat. Cook 40 minutes or until peas are tender. Add additional water if needed to keep peas covered. If peas are dry they will burn quickly and be inedible.
4 servings

Momma's Potatoes Au Gratin

Fresh Blueberry "Salad"
Ingredients:
1 can (8 ounces) crushed pineapple in juice
2 packages (3 ounces each) blackberry or black raspberry Jello
3 cups boiling water
1 can (15 ounces) blueberries, drained
8 ounces sour cream (1 cup)
1 package (8 ounces) cream cheese, softened
1/2 cup sugar
chopped nuts
Preparation:
Blueberry Jello Salad Directions
Drain pineapple; reserve juice. Dissolve Jello in boiling water; stir in reserved pineapple juice. Chill until slightly set, about the consistency of unbeaten egg white. Stir in pineapple and blueberries. Pour into a 9 1/2 x 6 x 2-inch pan; chill until firm. Combine sour cream, cream cheese, and sugar; mix well until smooth and well blended. Spread over blueberry Jello salad and top with chopped pecans or walnuts.
Blueberry Jello gelatin salad serves 6 to 8.

Double Chocolate Brownies

6 ounces good quality bittersweet chocolate, plus 6 ounces
3 tablespoons butter
3/4 cup granulated sugar
3 1/2 tablespoons water
2 eggs
3/4 cup flour
3/4 teaspoon salt
2 cups walnuts, coarsely chopped (optional)
Directions
Preheat oven to 325 degrees F.

In a medium saucepan, combine 6 ounces chocolate with butter, sugar, and water. Cook over low heat, stirring, until melted. Set aside to cool a bit. Break up the remaining chocolate and stir into melted chocolate mixture. Whisk in eggs, flour, and salt. Add walnuts if desired. Batter will be thick and lumpy. Spray a 9-inch square pan with non-stick spray and scrape batter into pan. Bake for 30 to 35 minutes. Set on rack to cool. Garnish with powdered sugar.
--------------------------

As you can see, it was a wonderful birthday! I got all I could ever ask for.
There is nothing like Momma's home cooking.
I must admit, that these are just the recipes, a good heaping of LOVE needs to be added to each recipe for it to taste just right. For without some LOVE added to your food....its just food, LOVE makes it Good Eatin'!

Thanks Mom! I love you!

Gollum's Foodie Friday, our gracious host for Foodie Friday. Thank you to our host!

Unforgettable Chicken Casserole

2009-08-06T22:22:00.004-05:00

Gollum's Foodie Friday, our gracious host for Foodie Friday.

This is a family favorite of ours...a dish that came from Southern Living Magazine (Dec 1984). Even the kids love it!

Unforgettable Chicken Casserole

3 cups chopped deli-roasted chicken (or other cooked, diced chicken meat)
2 cups finely chopped celery
1 cup (4 ounces) grated Cheddar cheese
1/2 cup slivered almonds
1/2 cup light sour cream
1/2 cup light mayonaisse
1 can reduced-sodium cream of chicken soup
1 (4-ounce) can water chestnuts, drained and chopped (we do not put these in our dish)
1½ cups French fried onion rings

Stir together first 8 ingredients in a large bowl. Spoon into a lightly greased 11x7baking dish.

Bake at 350ºF for 40 minutes; sprinkle onion rings evenly over top. Bake 5 more minutes or until bubbly around edges. Let stand 10 minutes before serving. Makes 6 to 8 servings.

Cheese & Strawberry Ring for Foodie Friday

2009-07-30T23:15:00.001-05:00

My friend, Ms Ann (who happens to by my friend, Sweetness' mother) is an amazing hostess. She has a knack for making one feel like a special guest. It's in the decor of her home, and the delicious food she makes. She was kind enough to invite my friend Diva and I over as we traveled through in route to the Neshoba County Fair. She made us a wonderful brunch, and was so kind to share with me the recipes of my favorite treats on her buffett. This recipe is for a cheese ring. It can be made spicier as you add as much "heat" as you like to it.

Ms. Anne's Cheese and Strawberry Ring

1 16 oz lb medium cheddar cheese
1 lb. grated sharp cheese
1 C mayo
1 small onion, grated
1 C chopped nuts (pecans)
1 tsp. black pepper
1 tsp red pepper
1 bottle strawberry preserves
chopped parsley for presentation

Mix all ingredients well together, with the exception of the preserves and parsley. Mold into shape of circle. Put on a platter and put strawberry preserves in the middle of the ring. Use some halved pecans and press into top of mold. Sprinkle with parsley over top.

This recipe can be frozen until "party time".

Find more recipes at Gollum's Foodie Friday, our gracious host for Foodie Friday.