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Friday, April 30, 2010

Cherry Cobbler

I waited too long to cook the peaches.  There weren't any good so they went down the garbage disposal!  Moving on, I made Cherry Cobbler.  This is the simple way to bake a cobbler.  Tis someone's favorite in my family!



Can you see the ice cream melting? 

Thursday, April 29, 2010

Black Eyed Peas-Get rid of the old and bring in the new!

It's time to clean out the freezer, cook all the things I put away last summer to last through the winter months.  Ok, really I'm very behind on cooking those things.  So here is a redo of Black Eyed Peas.  I made a huge pot of peas and will freeze the cooked ones for meals to come.  They really are not just for New Years you know!  They are a good source of fiber and protein.  The only good thing ya'll is that peaches are next on the list.  I've got to make room for this summers produce.  I love summer and all the fresh vegetables it provides!


The Players!



Rinse peas thoroughly.   


Pick through peas for soggy peas and discard unwanted matter other than firm peas.  Take away any other strange objects, vines etc.  



Example of what you need to discard!



Rinse peas again.



Bring six cups of water to a boil.  Add peas to boiling water and reduce to a simmer.  Cook for thirty minutes.  




Add additional hot water if the water has depleted down 
to the level of the peas or below.  
(You want to maintain the water level above the peas about one to two inches).  Cook for an additional thirty minutes.  



At this point you need to taste and add salt to your taste.  Also add the bacon to the peas.  Cook for another forty five minutes.  You can season your peas with Worcestershire sauce and/or hot sauce if it suites your taste. 
Mr. MBB adds a ton of hot sauce to his, I just like mine plain.



It is a really good photo but come on, peas are not pretty!
It's just a little southern comfort!



 They sure taste good.

Happy Eating!


The Recipe:

Black Eyed Peas

3 quart size packages of frozen fresh Black Eyed Peas, thawed
2 slices Apple wood smoked bacon
Salt and Pepper to taste


Rinse peas thoroughly.   Pick through peas for soggy peas and discard unwanted matter other than firm peas.  Take away any other strange objects, vines etc.  Rinse peas again.  Bring six cups of water to a boil.  Add peas to boiling water and reduce to a simmer.  Cook for thirty minutes.  Add extra hot water if the water has depleted down to the level of the peas or below.  (You want to maintain the water level above the peas about one to two inches).  Cook for an additional thirty minutes.  At this point you need to taste and add salt to your taste.  Also add the bacon to the peas.  Cook for another thirty minutes.  You can season your peas with Worcestershire sauce and hot sauce if it suite your taste.  Be sure not to cook down all your liquid. 

Happy Eating!



Friday, April 23, 2010

Fried Fresh Corn

Capt'n Z's Fried Corn


Thanks Capt'n Z for such a nice recipe!  It taste fabulous.  
Everyone needs to add this to their sides recipe file.



The Players!



Cut corn from cob.  I used a large bowl with a small bowl turned upside down to catch the kernels.



Make sure you get all the goodness from the cobs!



De-seed the peppers and finely chop.



Add to the corn.



Melt one tablespoon of butter over medium low heat.



Add in the corn/pepper mix and both seasonings.  
Cook for ten to twelve minutes ( corn need to have a crunch).


 Look at those pretty colors!


Just taste this, lefties!


For the righties, another great bite!




The Recipe:


Capt'n Z’s
Fried Fresh Corn

 6 ears of corn, (5 cups)
3 peppers, red, green and yellow
½ teaspoon Cavender’s All Greek Seasoning
1 teaspoon Tony Chachere’s Creole Seasoning
1 Tablespoon butter

Cut corn off the cob.  I used a large bowl with a small bowl turned upside down to catch all the kernels.  De-seed all the peppers and finely chop.  Mix together with the corn.

In a large skillet over medium heat melt 1 tablespoon of butter.  Add in the corn and peppers along with both seasonings.  Stir well and cook corn/peppers for 10 to 12 minutes. 

Happy Eating!










Tuesday, April 20, 2010

Stuffed Italian Zucchini



Doesn't this look yummy?



Just one bite and you will be hooked!


The Players!




Scoop out pulp from zucchini halves, leaving ¼ inch shell (I used a grapefruit knife and spoon).  



Save 1 ¼ cup of the pulp and chop finely, set aside.


Combine beef, onion, garlic, red pepper, oregano, salt and pepper to taste.   In a large skillet brown ground meat and vegetables over medium heat until brown.  


Remove from heat and add zucchini pulp, ¼ can of tomato soup, 



½ cup of cheese and bread  crumbs to brown meat mixture 
and blend well to form the stuffing mix.



Arrange shells in baking dish.  



Pour remaining soup over and around squash, a ¼ cup water to bottom of the pan, sprinkle zucchini with the remaining cheese.  


Cover and bake at 375 degrees for 45 minutes or until zucchini was tender.  Uncover and bake for 5 minutes to brown the top.




A picture says a 1000 words don't you think?

Happy Eating!


The Recipe:



Stuffed Italian Zucchini


4 medium (fat) zucchini, cut in half lengthwise
¾ lb lean ground meat (I used 90/10)
½ cup finely chopped onion
1 clove garlic, minced
½ cup chopped red bell pepper
½ teaspoon dried oregano leaves
1 can Health Request tomato soup (condensed 10 ¾ oz. can)
¾  cup grated cheddar cheese
½ cup Italian bread crumbs

Scoop out pulp from zucchini halves, leaving ¼ inch shell (I used a grapefruit knife and spoon).  Save 1 ¼ cup of the pulp and chop finely, set aside.

Combine beef, onion, garlic, red pepper, oregano, salt and pepper to taste.   In a large skillet brown ground meat and vegetables over medium heat until brown.  Remove from heat and add zucchini pulp, ¼ can of tomato soup, ½ cup of cheese and bread  crumbs to brown meat mixture and blend well to form the stuffing mix.

Arrange shells in baking dish.  Pour remaining soup over and around squash, a ¼ cup water to bottom of the pan, sprinkle zucchini with the remaining cheese.  Cover and bake at 375 degrees for 45 minutes or until zucchini was tender.  Uncover and bake for 5 minutes to brown the top.

Happy Eating!




Monday, April 12, 2010

Grilled Chicken Lasagna with Mushrooms and Spinach in a Smoked Gouda Sauce


This is the kind of lasagna that makes one famous!


See the layers!  All that chicken layered in between sauted mushrooms and onions, spinach and that creamy smoked Gouda white sauce on a bed of spinach and homemade marinara sauce!  What could possibly be better?  And no the is not a low fat meal, but it's really delicious!!!!!!

Saturday, April 10, 2010

Mandarin Orange Goat Cheese Salad




Fresh tasty bite!


The Players!


Place spring greens on a plate and crumble 1 tablespoon of goat cheese on top the salad greens.


In a bowl add 2 teaspoons balsamic vinegar and whisk in 2 tablespoons
 of olive oil to make the vinaigrette.  


I love the tangy goat cheese along with the sweet mandarin orange and the balsamic vinaigrette that gives this salad a wonderful combination of flavors. 
 This is so easy and delicious to add to any of your meals.  



The Recipe:

Mandarin Orange Goat Cheese Salad

Spring mix salad greens
1 small log goat cheese
1 small can of mandarin orange segments, drained
2 teaspoons Balsamic vinegar
2 tablespoons olive oil

Place greens on individual plates.  Crumble about 1 tablespoon of goat cheese on top of each plate full of greens.  Now add mandarin orange segments to each salad.  

Add balsamic to a bowl and begin to slowly drizzle the olive oil while whisking to form the vinaigrette.

Drizzle each salad with about a teaspoon of the vinaigrette and season with freshly ground pepper.

Happy Eating!


Monday, April 5, 2010

Au Gratin Potatoes




The Players!



Peel potatoes and cut into 1/2" rounds.  Put in a large pan and cover with water.  Bring to a boil and reduce heat to simmer and cook until fork tender.


Drain potatoes.  Spray a baking dish large enough to accommodate the potatoes with 
1” head-room.   (I used a 8” x 11” x 3” oval baking dish).


Layer potatoes down first, sprinkle lightly with flour on top of the potatoes.  Spread some cubes of butter on top of the flour, add salt and pepper and a little grated cheese. 


 Repeat layers until potatoes are used up, then pour the milk all around  and on top of the potatoes.  Sprinkle with remaining cheese.







These were a wonderful side dish with my ham.  My family loves these potatoes and yours will too.  No bites today, they ate them before I could take photos!




The Recipe:
Au gratin  Potatoes

5 medium size russet potatoes
¼  cup flour
¼  stick of butter cut into small cubes
1 ½ cup of grated cheddar cheese
1 ½ cup of milk
salt and pepper

Peel potatoes and slice into 1/2” thick rounds.  Place potatoes into a large pan of water (enough to cover potatoes) and cook until fork tender.

Spray a baking dish large enough to accommodate the potatoes with 1” head-room
(I used a 8” x 11” x 3” oval baking dish).

Layer potatoes down first, sprinkle lightly with flour on top of the potatoes.  Spread some cubes of butter on top of the flour, add salt and pepper and a little grated cheese.  Repeat layers until potatoes are used up, then pour the milk all around  and on top of the potatoes.  Sprinkle with remaining cheese.

Bake in a 400 degree oven for 30 minutes or until brown and bubbly.

Can be made ahead of time and refrigerated.  You might have to bake longer because of it being cold so adjust your time maybe for 10 minutes.

Happy Eating!

Sunday, April 4, 2010

Peach Bourbon Pecan Glazed Ham

Happy Easter Everyone!
Hope your Easter bunny brought you some sweet and something savory. 





The Players!



Pour bourbon in small skillet, stand back and use a long lighter.  Ignite the bourbon and let flame for a two minutes, then cover with a lid to put out the flame.



Put pecans in food processor and copy finely.



Add peach preserves, mustard and brown sugar to bourbon and heat on low for 3-5 minutes, stirring to keep from sticking.  Remove from heat and add in the chopped pecans.



Wash ham, pat dry with paper towels.  Score the ham in a diamond shape with a sharp knife 1/4” deep. 



Then apply the glaze all over the ham. 


 Place ham in a foil lined baking pan.  Tent and seal with foil on top.  Put into a pre-heated 325 degree oven for 17-20 minutes per pound or until thermometer reads 160 degrees.

To be continued after I cut the ham!!! 

I now have cut the ham so here it is!!


I used left over glaze, added 1/2 cup of peach preserves and some of the juice from the ham, heated on low heat for 10 minutes.  Drizzle over ham.


Yummy!  This was fantastic. 
Au Gratin Potatoes recipe is coming tomorrow! 



The Recipe:

Peach Bourbon Pecan Glazed Ham

8-10 lb Bone in Ham
½ cup bourbon, flamed to reduce the alcohol content
¾ cup peach preserves
½ cup pecans, finely chopped
1 teaspoon yellow mustard
¼ cup dark brown sugar

Pour bourbon in small skillet, stand back and use a long lighter.  Ignite the bourbon and let flame for a two minutes, then cover with a lid to put out the flame.

Add peach preserves, mustard and brown sugar to bourbon and heat on low for 3-5 minutes, stirring to keep from sticking.  Remove from heat and add in the chopped pecans.

Wash ham, pat dry with paper towels.  Score the ham in a diamond shape with a sharp knife 1/4” deep.  Then apply the glaze all over the ham.  Place ham in a foil lined baking pan.  Tent and seal with foil on top.  Put into a pre-heated 325 degree oven for 17-20 minutes per pound or until thermometer reads 160 degrees.

Let ham cool for 15 minutes before slicing.

Happy Eating!















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