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Cooking, Recipe and Food Blog

Archives for May 2006

Cooking with Amy White Chocolate Pudding Recipe

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White Chocolate Pudding Recipe Cooking with Amy.pngWhat’s better than chocolate?  White chocolate pudding & this recipe from Cooking with Amy’s Amy Sherman is a wonderful cool treat for the hot summer heat.  Enjoy making this one with the kids, very easy & a wonderful time had by all!

Ingredients:

  • 4 ounces white chocolate
  • 1/4 cup water
  • 1 tablespoon gelatin, one envelope
  • 2 tablespoon heavy whipping cream
  • 1 cup Dannon® All Natural Plain Yogurt
  • 1/2 cup strawberries or raspberries
  • 2 tablespoon water, or as needed
  • 1 tablespoon sugar, or to taste

What’s Next:

Break up the chocolate into chunks and place in a small glass bowl. Microwave for 2 minutes at 50% power, stir. Heat for another minute if not fully melted. Allow mixture to cool for five minutes.

Place the water in a small saucepan. Sprinkle the gelatin over the water and let sit for one minutes then stir and cook over a medium low flame until fully dissolved. Let cool 5 minutes.

Mix the whipping cream into the warm chocolate, stir until smooth. Place Dannon® All Natural Plain Yogurt in a medium-sized mixing bowl. Whisk gelatin mixture into the yogurt. Whisk white chocolate mixture into the yogurt and combine well.

Use a one half cup measuring cup to portion the pudding into small ramekins, martini glasses or large shot glasses. Chill overnight.

Puree fresh fruit in blender or food processor. Add a couple tablespoons of water as needed. Strain fruit puree through a sieve. Add sugar to taste. Pour a tablespoon of puree over pudding and serve.

 

Eat well & Laugh often!

Stawberry Avocado Salad Recipe

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Strawberry Avocado Salad Recipe.jpg 

When the summer weather rolls in & kicks out the cold, warm months, I welcome the new season with many a salad.  And nothing says summer salad like this Strawberry Avocado Salad recipe.  Enjoy this salad even as just a snack, it’s a wonderful treat!

Ingredients:

  • 2 tablespoons white sugar
  • 2 tablespoons olive oil
  • 4 teaspoons honey
  • 1 tablespoon cider vinegar
  • 1 teaspoon lemon juice
  • 2 cups torn salad greens
  • 1 avocado– sliced
  • 10 strawberries, sliced
  • 1/2 cup chopped pecans

What’s Next:

In a small bowl- whisk together the sugar, olive oil, honey, vinegar, and lemon juice. Set aside.

In a separate large bowl- place greens inside & top with sliced avocado and strawberries. Drizzle dressing over everything, then sprinkle with pecans. Refrigerate for up to 2 hours before serving, or serve immediately.

 

Eat well & Laugh often!

Godiva White Chocolate Apricot Almond Truffle Pizza Recipe

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Godiva White Chocolate Truffles Recipe.jpgWho said the best pizza is pesto & artichoke pizza?  I feel that Godiva is going to change my mind with this White Chocolate Apricot Almond Truffle Pizza recipe, despite the mouthful recipe name.  Enjoy making this fun truffle candy this weekend, a perfect Saturday endeavor.

Ingredients:

  • 1/2 cup whole almonds, toasted
  • 1/2 cup shelled unsalted pistachios
  • 1/2 cup dried cranberries
  • 1/3 cup toasted rice cereal
  • 1/4 cup chopped dried apricots
  • 10 bars (1.5 ounces each) Godiva Solid Ivory, cut up
  • 18 whole dried apricots
  • 1/4 cup dried papaya or pineapple, cut into 1/16-inch-wide strips

What’s Next:

Line 2 baking sheets with aluminum foil. Trace 8-inch circle on each piece of foil, using an 8-inch cake pan as a guide.

Combine 1/4 cup almonds, 1/4 cup pistachios and 1/4 cup cranberries, rice cereal and chopped apricots in a bowl.

Place the solid ivory in a microwave-safe bowl. Microwave at medium (50% power) for 1 minute. Stir. Microwave for 30 seconds more or until chocolate softens. Stir until smooth.

Stir in nut/fruit mixture. Place half in center of each 8-inch circle. Spread each into an 8-inch circle. Garnish with remaining almonds, pistachios and cranberries. Top with whole apricots and papaya strips.

Refrigerate pizzas about 30 minutes or until they just begin to harden. Cut each pizza into 8 wedges, using a sharp thin-bladed knife. Allow pizzas to set completely at room temperature or in the refrigerator before removing from foil. Store pizza slices between layers of waxed paper or aluminum foil in an airtight container in a cool place for up to 2 weeks.

 

Eat well & Remember often!

Godiva Dark Chocolate Truffles Recipe

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Godiva Chocolate Loge.jpgI’ve been in a chocolate mood lately, go figure.  Instead of heading to my local chocolatier, I thought I would try this delectable Godiva Dark Chocolate Truffles recipe on for size.  And let me tell you, I think I’ve gained a size!  Enjoy these wonderful truffles by Godiva.

Ingredients:

  • 1 cup heavy cream
  • 1/4 cup (1/2 stick) butter, cut into pieces
  • 3 tablespoons granulated sugar
  • 6 bars (1.5 ounces each) Godiva Dark Chocolate, finely chopped
  • 3 tablespoons cognac or other flavored liqueur

Coating Ingredients:

  • Confectioners’ sugar
  • Unsweetened cocoa powder
  • Chopped walnuts

What’s Next on the Truffles:

Heat heavy cream, butter and sugar in medium saucepan over medium heat to a gentle boil. Remove from heat. Add chopped chocolate and let stand 30 seconds. Whisk until smooth. Stir in cognac.

Place saucepan in bowl of ice water. Beat chocolate mixture until it thickens, holds its shape and is firm enough to pipe, using hand-held electric mixer at medium speed.

Transfer ganache to pastry bag fitted with 1/2-inch plain tip (such as Ateco #6). Pipe 1-inch mounds onto baking sheet. Freeze truffles for 15 minutes or until just firm enough to shape.

With hands dusted with confectioners’ sugar, gently roll ganache into 1-inch balls. Refrigerate about 10 minutes or just until firm.
What’s next on the Coating:

Roll one-third of the truffles in confectioners’ sugar. Roll another third in cocoa powder. Then roll remaining truffles in chopped walnuts. Store truffles in airtight container in refrigerator up to 5 days.

To serve: Remove truffles from refrigerator 30 minutes before serving. Place each truffle in a decorative petit four paper cup and arrange on serving plate.

 

Eat well & Laugh often!

Grilled Beer Can Chicken Recipe

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Beer Can Chicken.jpgA girlfriend of mine asked me if I had ever made Beer Can Chicken.  As of last night, I can now say I have & it was quite tasty & something different to do with your grill.  I like a dark beer, so I tried Guinness with our recipe.   

Ingredients: 

  • 1, 4 pound whole chicken
  • 2 teaspoons veggie oil
  • 16-ounce can of  beer, your choice
  • 1/2 cup wood chips, preferably hickory

For the rub:

  • 1 teaspoon dry mustard
  • 1 teaspoon granulated onion
  • 1 teaspoon paprika
  • 1 teaspoon kosher salt
  • 1/2 teaspoon granulated garlic
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon freshly ground black pepper

What’s Next:

Combine all rub ingredients in small bowl & set aside.

Remove giblets and neck from chicken and discard or save for another use. Rub chicken all over with vegetable oil, inside and out.

Pour half of your beer over the wood chips with a cup of water.  Let soak 30 minutes.

With the pointed end of a can opener- punch several holes in the top of your beer can. Pour several tablespoons of the spice rub into the can, working slowly so it doesn’t foam over.

Go ahead & get your grill for indirect grilling, with most of the coals piled on one side and just a few sprinkled on the other. If using a gas grill, turn off half the jets.

Place the can on a flat surface. Slide the chicken’s cavity over the can. Carefully place on the grill rack, pulling out the chicken’s legs to balance it like a tripod. Sprinkle soaked chips on the coals and cover the grill. Grill until chicken registers 170 degrees in the breast and the juices run clear, adding more coals and wood chips if necessary.

With a heavy glove, use a flat spatula to lift the chicken and can off the grill and onto a flat surface, like a cutting board. Let stand about 10 minutes. Lift off the can, or carve into serving pieces while still on the upright can.

 

Eat well & Grill often!

Shrimp in Cilantro Sauce Recipe

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Cilantro Shrimp.jpgThis is the best cilantro shrimp recipe I’ve found.  Straight from Cafe Sol Azteca in Massachusetts, this recipe will leave you wanting this cilantro shrimp every day of the week.  Enjoy. 

Ingredients:

  • 1 lb tomatillos
  • 1 lb fresh poblano chiles, seeds and ribs discarded, and chiles coarsely chopped
  • 8 garlic cloves, crushed
  • 1/2 cup water
  • 1 1/2 teaspoons salt
  • 2 lb large shrimp, peeled & de-veined
  • 1/2 cup olive oil
  • 4 cups loosely packed fresh cilantro sprigs
  • 1/2 stick (1/4 cup) unsalted butter

What’s Next:

In a large saucepan- combine tomatillos, chiles, 4 garlic cloves, water & 1/2 teaspoon salt.  Simmer covered, stirring occasionally.  Cook until tomatillos are tender, about 10 -12 minutes.

Rinse shrimp & pat dry.  Toss with 1/2 teaspoon salt.

In your blender- purée tomatillo mixture, oil, & cilantro until smooth.

In a large skillet- melt butter over medium heat heat & add remaining 4 garlic cloves, 2 cups tomatillo sauce & remaining 1/2 teaspoon salt.  Bring to a simmer.

Add shrimp & simmer for 2 minutes, stirring continuously. Add remaining sauce and simmer, stirring, until shrimp are just cooked through, 2 to 3 minutes.

Serve atop pasta or rice.

Eat well & Laugh often!

Blackberry Cheesecake Recipe

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Cheesecake Raspberry.jpgI was perusing the AllRecipes summer dessert recipes & I came across this gem.  It looks to die for & I’m going to tackle it this weekend for our Memorial Day Cookout Fest.  Please enjoy this wonderful Blackberry Cheesecake recipe from Cooking Gesiha, I know I will!

Ingredients:

  • 40 vanilla wafers, crushed
  • 6 tablespoons butter, melted
  • 2 (8 ounce) packages cream cheese, softened
  • 3/4 cup white sugar
  • 2 tablespoons all-purpose flour
  • 2 teaspoons vanilla extract
  • 1 cup cottage cheese, creamed
  • 1/4 cup cherry brandy
  • 3 eggs
  • 3 1/2 cups fresh blackberries
  • 1 tablespoon cherry brandy
  • 1 tablespoon white sugar

What’s Next:

Get out your springform & come along with me.

In a medium bowl- stir together vanilla wafer crumbs and butter. Press the mixture into the bottom and 1 3/4 inch up the sides of an 8 inch springform pan. Set aside.

In a large bowl- stir together cream cheese, 3/4 cup sugar, flour, and vanilla. Beat with an electric mixer on low speed until smooth. Set aside.

Place cottage cheese in a blender or food processor. Blend until smooth. Stir into cream cheese mixture. Stir in the 1/4 cup cherry brandy. Beat in eggs on low speed just till combined.

Go ahead & preheat your oven to 375 F, or 195 C. 

Pour half of the cheese mixture into the crust-lined pan. Spread 1 cup of the fruit on top. Top with remaining cheese mixture and 1/2 cup of the fruit. Place in a shallow baking pan in the preheated oven.

Bake for 40 to 45 minutes or till center appears nearly set when shaken. Cool on a wire rack for 15 minutes. Loosen sides. Cool completely on wire rack. Cover and chill for at least 4 hours, or until ready to serve.

For topping, in a medium bowl combine remaining 2 cups fruit, 1 tablespoon cherry brandy, and 1 tablespoon sugar. Cover and chill for up to 2 hours. To serve, cut cheesecake into wedges. Top each serving with fruit topping.

 

Eat well & Laugh often!

Grilled Sugared Pineapple Spears & Mango Stars Recipe

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Grilled Pineapple.jpgIs your grill tired of the same old thing every year:  chicken, pork beef, fish, chicken, pork, beef, fish.  Why not try grilling some fruit for a change this year?  Sounds like the perfect sweet addition to our Memorial Day cookout menu.  This Sugared Pineapple Spears & Mango Stars recipe will knock everyone’s socks off!  Enjoy this easy recipe along with those famous perfect burgers of mine.

Ingredients:

  • 1 fresh pineapple, sliced into spears 
  • 3 mangos, halved
  • 1 stick, or 8 tablespoons, unsalted butter
  • 1 tablespoon granulated sugar
  • Sanding sugar

What’s Next:

Go ahead & fire up the grill to medium heat.

Slice your pineapple into spears & set aside.  Half your mangos & then cut with star cookie cutter, you should be able to get one star out of each half. 

On the grill & in a small saucepan- heat your butter & granulated sugar together. Brush the fruit lightly with the butter mixture, reserving the rest of it.

Grill the fruit uncovered for 5 – 7 minutes, or until softened with caramelized edges.  Brush with the remaining butter & sprinkle generously with sanding sugar.  And now you’re ready for the best part- eating it all up!

 

Eat well & Laugh often!

Memorial Day Cookout: Cowboy Pinto Beans & Grilled Corn on the Cob Recipes

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Grilled Corn.jpgWell, even if you have the perfect burger, you can’t forget the Cowboy Pinto Beans or the Grilled Corn on the Cob recipes for your Memorial Day Cookout.  Enjoy these delicious pinto beans & yummy corn on the cob recipes, everyone else will!

Cowboy Pinto Beans Recipe:

Ingredients:

Cowboy Pinto Beans

  • 1 pound Pinto beans
  • 8 cups water
  • ¼ pound salt pork, lean
  • 14 ounce canned whole tomatoes, with juice
  • 4 cloves garlic, crushed
  • 1 large onion, chopped
  • 2 tablespoon chili powder
  • 1 teaspoon cumin
  • 3 jalapeños, seeded and chopped
  • 1 tablespoon Worcestershire sauce
  • 1 cup favorite BBQ sauce
  • 1 teaspoon salt

What’s Next:

Go ahead & wash your beans.

Make several cuts into the salt pork down to, but not through, the rind.

In a large saucepan- combine all ingredients. Bring to a boil, then reduce to low simmer. Cook very slowly, covered. Stir beans up from the bottom occasionally, and add water if they start looking dry.

Cook for at least 3 hours. Beans are done when they are soft, but still hold their shape.

Grilled Corn on the Cob Recipe:

Ingredients:

  • 8 ears of corn, husked & with ends trimmed
  • 8 tablespoons butter, at room temperature
  • ½ tablespoon seasoned salt
  • ½ tablespoon black pepper

What’s Next:

In a small bowl- combine butter, salt and pepper, and mix well.

Center each ear of corn on a square of heavy-duty aluminum foil. Liberally spread surface of ears of corn with butter mixture. Fold in ends of aluminum foil and roll up ears of corn.

Corn may be placed on the grill for 10 to 12 minutes, with grill lid down, or directly on the coals and turned frequently for about 8 minutes.

Enjoy your Memorial Day Cookout menu!

Eat well & Laugh often!

Memorial Day Cookout: Best Grilled Burgers Recipe with Blue Cheese & Jalapeno

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20060124hamburgerart.jpgI’ve got burgers on the brain today.  And with Memorial Day just around the corner, let’s get ready for Burger Cookout 2006.  This Blue Cheese Jalapeno Hamburger recipe is everything you want to celebrate summer and the taste of a great burger.  Get ready for delicious.

Ingredients:

  • 2 pounds ground beef
  • 6 jalapeno peppers, seeded and chopped
  • 8 ounces crumbled blue cheese
  • 2 tablespoons onion powder
  • 2 tablespoons garlic powder
  • 2 tablespoons tamari or soy sauce
  • 2 teaspoons salt, or to taste
  • 4 slices Swiss cheese
  • 4 hamburger buns, split

What’s Next:

Go ahead & preheat your grill for high heat.

In a large bowl- combine ground beef, jalapeno peppers, blue cheese, onion powder, garlic powder, tamari and salt. Mix well using your hands, this is the fun part- get dirty!  Pat lightly into 4 large fat patties.

Now you’re ready for the grill- place patties on grill & cook for about 8 minutes per side, or until well done. Place a slice of cheese on top of each patty, and cover the grill until the cheese melts. Serve on buns with your favorite toppings.  I love a little wasabi myself.

Eat well & Laugh often!

The Perfect Pico de Gallo Recipe

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Pico_de_Gallo.jpgPico de gallo, or ‘rooster’s beak’ from the Spanish origin, is a fresh salad made from chopped tomatoes, onions, & chiles.  Other popular ingredients are lime juice, bell peppers, cilantro, avocado & cucumber.  Here is the Perfect Pico de Gallo recipe, with the perfect amount of everything:

Ingredients:

  • 3 Roma tomatoes, chopped
  • 1/2 red bell pepper, chopped
  • 1/2 orange bell pepper, chopped
  • 1 sweet onion, chopped
  • 1 bunch cilantro, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon lime juice
  • 1/2 tsp Tabasco pepper sauce
  • 1 avocado, chopped
  • 1 tsp salt

What’s Next:

In medium bowl- combine all ingredients & toss.   

Serve with your choice of chips, or serve over my grilled salmon recipe.

Eat well & Laugh often!

Queen Victoria Chicken & Ham Soup Recipe

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Queen Victoria.jpgIn honor of Queen Victoria day, I thought we would celebrate with this delicious & quick Queen Victoria Chicken & Ham Soup recipe. Enjoy this hearty soup with your favorite slice of bread & call it a meal.

Ingredients:

  • 1 tablespoon butter
  • 1 teaspoon minced onion
  • 1/2 cup mushrooms, chopped
  • 1 cup celery, diced
  • 4 cups chicken stock
  • 1 tablespoon tapioca
  • 1/2 cup cooked chicken, chopped
  • 1/2 cup cooked ham, chopped
  • S & P, to taste
  • Sage, nutmeg & onion salt
  • 2 hard-boiled eggs, chopped
  • 1.5 cups cream
  • chopped parsley

What’s Next:

In a large saucepan- melt butter & saute onion. Add mushrooms & celery- cook 10 minutes.

Add stock, tapioca, chicken, ham and seasonings. Cook 20 minutes. Add chopped eggs & cream.

That’s it- you’re done, enjoy!

Eat well & Laugh often!

Junk Food Now Being Banned In UK Schools

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feed me better.jpgI was listening to public radio this morning and heard that junk food is now being banned in the UK, which is a victory for the campaigning Jamie Oliver.  The Department for Education was announced today that carbonated beverages, chips & chocolate are to be banned from school lunches as part of national measures to improve the nutritional quality of school meals.

This nutritional move follows a ban on junk food in vending machines as well as celebrity chef Jamie Oliver’s ‘Feed Me Better’ campaign to get better quality & nutritionally-sound food back in the schools.

Education Secretary, Alan Johnson stated: “These new standards will start to undo decades of neglect.”

The Biscuit, Cake, Chocolate & Confectionery Association insisted that a ban on sweets would see children go hungry & encourage an underground railroad of candy & food sales.  What a crock, if you ask me.

Well, it looks as if we’re on the right track to healthy.  Hoping you have a lovely weekend.

 

Eat well & Laugh often!

Getting Ready for the Weekend with Bacon Quiche Diane Recipe

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Bacon Eggs Quiche Diane.jpgNothing says the weekend like Saturday brunch.  Enjoy this Bacon Quiche Diane recipe sure to please everyone. 

Ingredients: 

  • 1 small jar of artichoke hearts, drained
  • 1 cup quartered mushrooms, raw or sautéed
  • 2/3 cup chopped scallions or green onions
  • 4-6 strips softly cooked bacon, cut bite size
  • 2/3 cup broccoli flowerettes
  • 2/3 cup spinach, cooked, drained, chopped
  • 1/4 lb each Gruyere and Swiss cheese slices, cut into strips
  • 4 medium eggs
  • 2/3 cup heavy whipping cream
  • S & P, to taste
  • Cayenne pepper, to taste
  • 15″ round pie dough shell 

What’s Next:
 
Go ahead & preheat your oven to 350 F, or175 C.

Prepare and form a raw pizza or pie dough shell in a 9″-12″ rustica pan or pie pan, then lightly coat the dough surface with olive oil. Or, try substituting the pie dough with this pizza dough recipe.  Pizzeria Pizza Dough Recipes.

Into the shell, layer the artichokes, mushrooms, onion, bacon, broccoli and cheeses.

Lightly beat the eggs and heavy cream, adding a little salt, pepper and dash of cayenne, until the mixture thickens slightly.

Pour over the contents in the pan.

Bake at 350°F for about 25 to 30 minutes, or until the mixture has set and the top and crust have browned.

Cool slightly, remove quiche from baking pan, cut into serving slices and return to pan for serving.

 

Eat well & Laugh often!

Discovering Traditional Jewish Recipes: Cheese-Farfel Latkas

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Recipe.gifWasn’t that challa bread delicious!  Now let’s move on to my favorite fried treat, beside my fried green tomatoes.  This Cheese-Farfel Latkas recipe is wonderful, my husband is the best latka maker & I am the best latka eater.  Enjoy this traditional Jewish recipe. 

  • 3 eggs
  • 1 tablespoon melted butter
  • 1/2 teaspoon salt
  • 1/4 teaspoon cinnamon
  • 3 tablespoon cottage cheese
  • 2 cups matzo farfel
  • 1/2 cup hot milk
  • Frying oil

Go ahead & get out your favorite iron skillet.  Pour about 1/4 full with frying oil.  Begin heating to medium-high heat.

In medium bowl- beat up your eggs. Add butter, seasoning & cheese. Mix.

Moisten farfel with hot milk. Stir into egg mixture.

Drop mixture by overflowing tablespoon onto skillet & fry until browned. 

 

Eat well & Laugh often!

Discovering Traditional Jewish Recipes: Challah Bread

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Challah Poppy Seed Bread.jpgToday I thought we would discover some traditional Jewish recipes.  We’re going to start with a Challah Bread recipe that always comes out great, no matter what you do.

Ingredients:

  • 9 cups flour – divided use
  • 1 1/4 cups sugar
  • 3 packages of dry yeast
  • 1 Tablespoons salt
  • 2 1/2 cups lukewarm water
  • 1/2 cups oil
  • 4 eggs
  • Beaten egg & poppy or sesame seeds, for garnish

What’s Next:

Go ahead & preheat your oven to 350 F, or 175 C.

In a large bowl- combine 2- 1/2 c flour, sugar, yeast, salt, water, and oil. Mix well. Add eggs and 1- 1/2 c flour. Mix well. Then add remaining flour, one cup at a time. Mix in between each cup of flour.

Knead well. Let rise, covered with a towel, for 2 to 2- 1/2 hours. Divide dough and braid into three large or five small challahs. Brush with beaten egg and sprinkle either poppy seeds or sesame seeds. Bake in a 350 degrees F oven for 30 minutes.

 

Eat well & laugh often!

Cooking for Your Canine: Crunchy Meaty Dog Treat Recipe

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Dog Recipe.jpgWell, we can’t forget the canines this week.  Now that we have the cats eating out of our hands, let’s cook for man’s best friend.  My Great Dane loves this Crunchy Meaty Treats recipe, she’s actually bonkers for them.  Try this treat on your pooch and see how they will stalk the kitchen while they’re cooking! 

Ingredients:

  • 1/2 cup non-fat powdered milk
  • 1 egg, beaten
  • 1 1/2 cups rice flour
  • 1/2 teaspoon garlic powder
  • 1 teaspoon honey
  • 1/2 cup water
  • 5 teaspoon chicken or beef broth
  • 1 jar baby food meat (any flavor)

What’s Next:

Go ahead & preheat your oven to 350 F or 175 C.

Combine all ingredients & mix well. Form into a ball.

Roll dough onto a floured surface. Cut out desired shapes. Bake in a 350 degree oven for 25-30 minutes. Let cool. The treats should be hard and crunchy.

 

You & your pup Eat well & Laugh often!

Paula Deen Squash Casserole & Blueberry Tart Recipes

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Paula Deen Cooking With.jpgNow that we know a little more about the woman & chef Paula Deen, let’s mosey on over to the kitchen & cook up her famous Squash Casserole & Blueberry Tart.  Here we go! 

Paula Deen Squash Casserole.jpg

Paula Deen Squash Casserole Recipe

  • 6 cups large diced yellow squash and zucchini
  • Vegetable oil
  • 1 large onion, chopped
  • 4 tablespoons butter
  • 1/2 cup sour cream
  • 1 teaspoon House seasoning, recipe follows
  • 1 cup grated cheddar cheese
  • 1 cup crushed butter crackers (recommended: Ritz)

What’s Next:

Go ahead & preheat your oven to 350 F, or 175 C.  

In a large skillet- saute the squash in a little vegetable oil over medium-low heat until it has completely broken down, about 15 to 20 minutes. Line a colander with a clean tea towel. Place the cooked squash in the lined colander. Squeeze excess moisture from the squash. Set aside.

In a medium size skillet- saute the onion in butter for 5 minutes. Remove from pan and mix all ingredients together except cracker crumbs. Pour mixture into a buttered casserole dish and top with cracker crumbs. Bake for 25 to 30 minutes.

Paula Deen House Seasoning Recipe

Ingredients:

  • 1 cup salt
  • 1/4 cup black pepper
  • 1/4 cup garlic powder

What’s Next:

Mix ingredients together and store in an airtight container for up to 6 months.

Blueberry Tart.jpg
Paula Deen Blueberry Tart Recipe

Ingredients for Crust:

  • 1/2 cup powdered sugar
  • 1 1/2 cups all-purpose flour
  • 3/4 cup butter, softened
  • 1/2 cup finely chopped pecans, or your favorite type of nuts

Ingredients for Filling:

  • 2 (3-ounce) packages cream cheese, at room temperature
  • 1 cup powdered sugar
  • 1 cup heavy cream
  • 1/4 cup sugar
  • 1 (21-ounce) can blueberry pie filling

What’s Next for Crust: 

Go ahead &  preheat oven to 350 F, or 175 C.

Combine powdered sugar, flour, and butter in the bowl of a food processor, processing until mixture forms a ball (you can combine dough by hand, if desired). With your fingers, press dough into a 12-inch tart pan with a removable bottom, taking care to push crust into indentations in tart pan. Pat nuts onto crust. Bake for 10 to 12 minutes, or until very lightly browned. Let cool completely before filling.

What’s Next for Filling:

In a large mixing bowl with a hand mixer, beat the cream cheese with the powdered sugar. In a separate mixing bowl with the hand mixer, beat the heavy cream with the sugar until it forms soft peaks. Fold the whipped cream into the cream cheese mixture. Spoon this mixture into the cooled pie shell and top it with blueberry pie filling. Refrigerate until well chilled, at least 2 hours.
Eat well & Laugh often!

Paula Deen: A Short History of a Fine Woman & Chef

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Paula Deen & Sons.jpg

Paula Hiers Deen was born January 19, 1947 in the town of Albany, Georgia.  She is known as a proficient chef, restaurateur, writer, TV personality & mother.  Deen resides in Savannah, Georgia where she runs her restaurant The Lady & Sons with her two children Jamie & Bobby.   

Paula is also known for her ability to overcome agoraphobia, or a strong fear of public places, as well as raising two boys as a single mother.  Soon after Deen moved to Savannah in 1989, she divorced her first husband and was left with $200 & two young children.  So she did what she does best, she cooked up a storm.  Deen started a catering business called The Bag Lady where she would make sandwiches and other meals while her sons delivered the food, due to her agoraphobia.

The business was quite successful and outgrew Paula’s kitchen in a matter of months.  She was hired as the head cook at the local Best Western hotel where she worked for five years before opening her own restaurant, The Lady & Sons which is now a Savannah tradition. 

Deen took up with the Food Network in 1999, when a friend introduced her to Gordon Elliott. She would also appear on Ready, Set, Cook! & Deen got her own show, Paula’s Home Cooking, in 2002.

Paula remarried on March 6, 2004 to tugboat pilot Michael Groover. The wedding & preparation were documented by Food Network and aired in late 2004.  Not only is this woman a wonderful Southern US cook, she is also an achiever & over-comer. 

Stay tuned for the ‘Tuesday Paula Deen Menu Recipes’ post coming soon.

Eat well & Laugh often!

 

 

Cooking for Your Feline: Chicken Crunchies Recipe

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Angry Cute Kitty.jpgMoving along with our feline Monday, enjoy making these tasty treats for your furry friend.  This Chicken Crunchies recipe for cats makes about 2.5 dozen pieces & I assure you that they will love you to pieces with the taste of this crunchy treat.

Ingredients:

  • 1 1/2 cups whole-wheat flour
  • 1 1/2 cups rye flour
  • 1 1/2 cups brown rice flour
  • 1 cup wheat germ
  • 1 teaspoon dried kelp or alfalfa
  • 4 tablespoons vegetable oil
  • 1 1/2 cups chicken broth or beef broth
  • 1 pound ground chicken
  • 1.5 tablespoons Brewer’s yeast

Go ahead & preheat your oven to 350 F, or 175 C.

In a large bowl- combine the first six dry ingredients. Slowly add oil, broth and chicken, and mix well. On a lightly floured surface, roll the dough to a thickness of 1/8 inch, then place it on a greased cookie sheet. Bake until golden brown.

Cool, then break into bite-size pieces. Place pieces in a bag with the Brewer’s yeast and shake to coat them. Store leftovers in an airtight container in the refrigerator.

 

Eat well & Laugh often!

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