Shoepeg Corn Casserole

This is not my recipe.  I learned it from my mother-in-law.  This is my favorite thing she has ever made, well besides my husband.

Servings:  8 side dishes

Time:  Prep: 10 minutes, cooking: 45 minutes

Hardware:  Measuring cups, knives, cutting board, can opener, wooden spoon, large mixing bowl, and 8.5” x 13” glass dish

Casserole

• ½ cup finely chopped celery
• ½ cup finely chopped green pepper
• ½ cup finely chopped onion
• ½ cup grated cheddar cheese
• 1 cup sour cream
• 1 can of French cut green beans, drained
• 1 can of shoe peg corn, drained
• 1 can of cream of mushroom soup
• Cooking spray

Topping

• 1 sleeve of Ritz crackers, crushed
• 1 stick of butter, sliced thinly

1. Preheat the oven to 350°.
2. Spray the dish with cooking spray.
3. Mix all the casserole ingredients together.
4. Pour the corn mixture into the cooking dish.
5. (The dish can be prepared to this point, covered, and refrigerated overnight.)
6. Sprinkle the crackers over the casserole.
7. Sprinkle the butter over the crumbs.
8. Bake for 45 minutes.
9. Allow the casserole to cool for 5 minutes before serving.

This is really tasty!

Chocolate Truffles

These are delicious and really beautiful.   And really easy to create.  So if you need to take something to a party, but don’t have much time, this is for you.  You can also place these in tiny muffin cups and then put a few of them in a little box or tin.  They make sweet gifts.

Servings:  30 truffles

Time:  Prep: 15 minutes, fridge:  2 hours  

Hardware:  Can opener, measuring spoon, double boiler*, wooden spoon, plastic container with lid

Ingredients:

• 1 ½ ~12 oz packages of chocolate chips
• 1-14 oz can of sweetened condensed milk
• ½ teaspoon of vanilla extract
• Toppings:  crushed graham crackers, crushed vanilla wafers, chopped toasted nuts, toasted shredded coconut, powdered sugar, crushed candy canes, etc.

1. Melt the chocolates and the sweetened condensed milk in the double boiler over low heat. 
2. If you don’t have a double boiler, just place water in a pot and place a smaller pot in the water.  Make sure that no water gets into the chocolate.  It will seize up and be ruined. 
3. Stir until all the chocolate is melted and then stir in the vanilla. 
4. Allow the chocolate to cool.  Then refrigerate it in a covered plastic container for 2 hours. 
5. Take the chocolate out of the fridge and allow it to return to room temperature. 
6. Roll the chocolate into 1 inch balls.  Then roll the truffles in the topping of your choice. 
7. You can change the flavor of the truffles by using different flavored chips (peanut butter chips, mint chips, butterscotch chips, etc.) You can also use extracts other than vanilla. 
8. Store them in an airtight container for up to three days.



A little bite of wonderful



Black Forest Cherry Cake

This cake is not my creation.  I borrowed it from my friend Christoph and his mom.  However, it is too good to keep to myself.

• 1 tablespoon butter, softened -> for cake pan
• 6 tablespoons or 3/8 cup flour -> for cake pan
• 10 tablespoons or 5/8 cup sweet butter
• 6 eggs (room temperature)
• 1 teaspoon vanilla extract         
• 1 cup sugar
• ½  cup sifted flour
• ½  cup unsweetened cocoa

1. Preheat the oven to 350° F. With a pastry brush or paper towel, lightly coat the bottoms and sides of three 7-inch round cake pans with soft butter (about 1 tablespoon). [ If you don‘t have 3 cake pans just use one and slice the cake after it is baked and cooled into 3 disks.] Then sprinkle 2 tablespoons of flour into each pan, tip them from side to side to spread the flour evenly, then turn pans upside down to remove excess flour.
2. Slowly melt 10 tablespoons of butter in a small saucepan over low heat without letting it brown. Let it rest for a minute off the heat, then skim off the foam. Spoon the clear butter in a bowl and set aside. Discard the milky solids at the bottom of the pan.
3. Combine eggs, vanilla extract and sugar in a bowl and mix on high speed for at least 10 minutes, or until the mixture is thick and fluffy. 
4. Combine the ½ cup of sifted flour and the unsweetened cocoa in a sifter. Sift it over the eggs, folding it in gently with a rubber spatula. Finally, add the clarified butter 2 tablespoons at a time. Do not overmix. Gently pour the mixture into the cake pans , dividing it evenly. 
5. Bake in the middle of the oven for approximately 10 to 15 minutes. (It is done when cake tester inserted in center comes out clean). Remove the cakes from the oven and let them cool in the pans for about 5 minutes. Then run a sharp knife around the edge of each cake and turn them out on racks to cool completely.

 Syrup:

• ¾ cup sugar
• 1 cup cold water
• 1/3 cup kirsch

1. Meanwhile, prepare kirsch syrup in the following fashion: Combine sugar and water in a small saucepan and bring to a boil over moderate heat, stirring only until the sugar dissolves. Boil briskly, uncovered, for 5 minutes, then remove the pan from the heat and when the syrup has cooled to lukewarm stir in the kirsch.
2. Transfer the cakes to a long strip of wax paper and prick each layer lightly in several places with a fork. Sprinkle the layers evenly with the syrup and let them rest for 5 minutes.

Filling and topping:

• 3 cups chilled heavy cream
• ½ cup confectioners‘ sugar
• ¼ cup kirsch
• 1 cup drained and rinsed canned sour cherries
• A few drops of red food coloring
• Fresh cherries
• Chocolate sprinkles

1. After rinsing the cherries, make sure they are completely dry (you can use a paper towel) before further use. In a large chilled bowl, beat the cream with an electric beater until it thickens lightly. Sift the confectioners‘ sugar over the cream and continue beating until cream forms firm peaks on the beater when it is lifted out of the bowl. Pour in the kirsch and red food coloring.  Beat only until the kirsch is absorbed.
2. To assemble the cake, spread the top of one of the three layers with a ½-inch-thick layer of whipped cream and strew the dried canned cherries over it leaving about ½ inch of cream free around the perimeter. Gently set the second layer on top of the cherries and spread with ½ inch of whipped cream. Then set the third layer in place. Spread the top and sides of the cake with the remaining cream.
3.  Decorate the cake with some cherries and chocolate sprinkles on top.

Cheesy Rice Casserole

This recipe is a quick, easy way to use leftovers.  The idea behind this dish is for you to use whatever you have available. 

Servings: 6

Time:  Prep: 5 minutes; Cooking:  30 minutes

Hardware:  A measuring cup, a wooden spoon, a can opener, a large bowl, an  8’ x 11’ glass casserole dish

Ingredients:

• 2 ½ cups cooked rice
• 2 cups cubed cooked meat (ham, chicken, turkey, crumbled hamburger)
• 2 cups cooked broccoli
• 1 can cream of (broccoli, mushroom, celery) soup
• Optional:  1~4oz can of mushrooms, drained
• ¾ cup liquid (milk, cream, water, broth)
• 1 cup shredded cheese (cheddar, Swiss, Colby Jack)
• ¾ cup crumbs (bread crumbs, crushed chips, crushed crackers, crushed croutons)
• 2 tablespoons butter-sliced

1. Pre-heat the oven to 375°.
2. Spray the dish with cooking spray.
3. Mix all the ingredients expect the crumbs and butter.  Pour the mixture into the dish
4. Sprinkle the top of the casserole with the crumbs. Dot the crumbs with sliced butter.
5. Bake for 30 minutes or until bubbly.

Allow the casserole to cool for 5 minutes before serving.

Baked Turkey

You can use this recipe to roast a chicken, as well. 

Servings:  6-8 (Depending on the size of the chicken)

Hardware:  Knives & chopping board, measuring cups & spoons, binding string, NO POWDER latex gloves, roasting pan, thermometer

Time: Prep-10 minutes, Cook-varies

Ingredients:

• ¼ cup olive oil
• 3 cloves garlic, chopped
• 2 tablespoons fresh sage, chopped
• 2 tablespoons fresh rosemary, chopped
• 2 tablespoons fresh thyme, chopped
• Salt & pepper
• 1 teaspoon of sweet paprika
• ½ stick butter + ½ stick of butter
• A roasting chicken

Thyme, sage, & rosemary = aromatic love 

1. Chop the herbs, save the stems and pieces.
2. Preheat the oven to 325°
3. Remove the giblets from the turkey.  (Save them for gravy or dressing.)
4. Take a knife and use it to loosen the skin over the breast, creating a pocket between the skin and the breast.
5. Place the turkey into a roasting pan, breast side up.
6. Tuck the wings under and tie the legs together with binding string to help the chicken hold its shape.
7. Take ½ stick of butter and the stems and pieces and stuff them in the pocket you created.
8. Mix the olive oil and fresh herbs.  Rub the mixture over the bird while wearing the gloves.
9. Sprinkle the turkey with S&P and paprika
10. Cook for about 20-25 minutes per pound or until the thermometer reads 170° when inserted into the thickest part of the thigh.
11. About half way through the cooking time baste with the remaining butter.
12. Remove the bundle of stems and pieces and untie the legs.
13. Allow the turkey to rest for 10 minutes before carving.

Juicy, moist, golden and good!

Orangey Cranberry Sauce

I HATE that weird gelatinous stuff that plops out of the can.  This however is magic.

Servings: 2 ½ cups

Hardware:  Measuring spoons and cups, a sauce pan, a wooden spoon

Time:  Prep: 2 minutes, Cook:15 minutes

Ingredients: 

• 1 tablespoon butter
• 1-12 oz package of fresh cranberries
• ¼ cup orange preserves
• 1 tablespoon grated ginger
• 1 cup sugar
• 1 cup water 

This is intensely beautiful and tart and sweet.

1. Wash and pick over cranberries.
2. Place butter and cranberries in a sauce pan over medium heat.  Cook until the berries begin to burst (about 2 minutes), stirring occasionally.
3. Stir in the remaining ingredients and bring to a boil.
4. Reduce heat and boil gently for 10 minutes, stirring occasionally.

Serve warm or cold.

Veggie Chili

Now that winter is on the way, I didn't want to leave my vegetarian friends out in the cold.  So I have created a recipe to keep you warm!

Servings: 6-8

Hardware:  A cutting board and knives, measuring spoons and cups, UNPOWDERED latex gloves, a large Dutch oven (or other big pot with a heavy bottom), a wooden spoon, a can opener

Time:  Prep:  10 minutes    Cooking: 30 minutes

Ingredients:

• 3 tablespoons olive oil
• 1 large onion diced (1 cup)
• 1 red bell pepper
• 3 cloves garlic peeled, diced
• 2 hot peppers, diced (Choose your favorite pepper.  I use jalapeños peppers in chili.  The seeds and the white ribs of a pepper contain the capsaicin, the chemical responsible for the heat.  So, remove these if you prefer less heat.  However, jalapenos are very mild. Always seed and chop peppers using gloves.)
• 1 leaf of culantro
• 8 oz pre-sliced baby portabello mushrooms
• 1 teaspoon each, salt & pepper
• 2 teaspoons of flour (I use masa flour)
• 4 tablespoons chili powder
• 2 teaspoons ground cumin
• ⅛ to ½ teaspoon cayenne pepper (depending on your taste)
• 2 cups vegetable stock (or water)
• 1-15 oz can of whole kernel corn-drained
• 1-10 oz can Rotel green chilies and diced tomatoes– do not drain
• 1-14.5 oz can diced tomatoes – do not drain
• 1-15 oz can tomato sauce
• 1-15 oz canned dark red kidney beans-drained
• For garnish:  Chopped green onions

These spices even look warm!

1. Wash the onions and garlic and chop them. 
2. Remove the seeds and white ribs from the bell pepper. Dice it.
3. Roll the culantro leave up.  Cut it into very fine strips.  (This is called chiffonade.)
4. Wash the mushrooms and drain.
5. Sit the veggies and herbs to the side.
6. Heat the olive oil in the Dutch oven on medium.
7. Add the onions, garlic, peppers, mushrooms, and culantro to the Dutch oven.
8. Stir and allow the onions, etc to sweat for 4-5 minutes.  The onions should be bubbling, but not browning.  Stir occasionally.  Push the veggies to the side.
9. Turn up the heat to medium high.  Add the spices and flour to the empty spot in the pan.
10. Allow the flour to brown, but not burn.  Stir often.
11. Add the stock and scrape the bottom of the pan, loosening up all the brown bits of flour.  Allow the stock to come to a boil.
12. Stir in the tomatoes, sauce, corn, and beans. 
13. Allow the chili to come to a boil and then turn down to low.
14. Simmer the chili, uncovered, for 20 minutes, stirring occasionally.

Serve over rice.   Garnish with chopped green onions.  

Chili Con Carne

Now that winter is on its way, I thought you might want help staying warm.  This chili is hot & spicy-just like the chef!

Servings: 6-8

Hardware:  A cutting board and knives, measuring spoons and cups, a plastic bag, UNPOWDERED latex gloves, a large Dutch oven (or other big pot with a heavy bottom), a wooden spoon, a can opener

Time:  Prep:  10 minutes    Cooking: 1 hour 15 minutes

Ingredients: 

• 3 tablespoons olive oil
• 2 large onions diced (2 cups)
• 3 cloves garlic peeled, diced
• 2 hot peppers, diced (I use jalapeños peppers in chili.  Choose whatever pepper you like.  The seeds and the white ribs of a pepper contain the capsaicin, the chemical responsible for the heat.  So remove these if you prefer less heat.  However, jalapenos are very mild. Always seed and chop peppers using gloves.)
• 2 leaves of culantro
• 1 ½  pounds stew meat, chopped into bite size pieces
• 1 teaspoon each, salt & pepper
• 3 tablespoons flour (I use masa flour)
• 4 tablespoons chili powder
• 2 teaspoons ground cumin
• ⅛ to ½ teaspoon cayenne pepper (according to how spicy you like your chili)
• 2 cups low sodium beef stock
• 1-10 oz can Rotel green chilies and diced tomatoes– do not drain
• 1-14.5 oz can diced tomatoes – do not drain
• 1-15 oz can tomato sauce
• 1-15 oz canned dark red kidney beans-drained
• For garnish:  grated cheddar cheese, sour cream, and sliced pickled jalapeños

1. Wash the onions, garlic, peppers, and chop them.
2. Stack the culantro leaves and roll them up.  Cut them into very fine strips.  (This is called chiffonade.)
3. Set the veggies and herbs to the side.
4. Chop the meat into bite size chunks.
5. Place the flour and S&P in the plastic bag.  Put the meat in the bag and shake it like crazy to coat each piece.  Set aside.
6. Heat the olive oil in the Dutch oven on medium.
7. Add the onions, garlic, peppers, and culantro to the Dutch oven.
8. Stir and allow the onions, etc to sweat for 4-5 minutes.  The onions should be bubbling, but not browning.  Stir occasionally.
9. Push the onions to the side and turn the pan up to medium high.  Pour the meat and the flour into the Dutch oven.  Allow the meat to sear for 4-5 minutes, stirring often.
10. Add the chili powder, the cumin, and the pepper.
11. Add the beef stock and scrape the bottom of the pan, loosening up all the brown bits of flour.  Allow the stock to come to a boil.
12. Stir in the tomatoes, sauce, and beans. 
13. Allow the chili to come to a boil and then turn down to low.
14. Simmer the chili, uncovered, for an hour, stirring occasionally.

Serve over rice. Garnish with grated cheese, sour cream, and pickled slices of jalapeños. Goes great with corn bread and Sangria. 

Quiche

Quiche has a reputation for being highfalutin and fancy.  However, quiches are very easy to make. After you have made this basic recipe, you can play with it and create as many varieties of quiche as your imagination will allow.

Serve with fresh fruit or a fresh salad, stick out your little pinky, and enjoy.

Servings: 6-8

Hardware: Cutting board and knives, measuring cups and spoons, bowl, whisk, foil

Time:  Cook:  45 minutes  Prep:  varies

• 1 deep dish frozen pie crust
• 5 large eggs
• 1/2  cup sour cream
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1-2 cups filling  
• 1-1 ½ cups cheese

1. Preheat oven to 350. 
2. Allow the pie crust to defrost. 
3. Prepare the filling ingredients. Make sure to drain any liquid from them.
4. Layer half of the cheese on the bottom of the crust
5. Layer the filling ingredients on the cheese.
6. Sprinkle the rest of the cheese on top of the filling.
7. Using a whisk, beat together the eggs, sour cream, and s&p.  Whisk until everything is completely Incorporated.
8. Pour the egg mixture on top of the fillings.
9. Cover the edges of the crust with foil.
10. Cook the quiche for 40-45 minutes or until the eggs set.
11. Remove the foil during the last 5-10 minutes of cooking.

When in doubt, under cook, as the eggs will continue cooking after the quiche is removed from the oven.

Cool the quiche for 10 minutes and serve. 

__________________________________________ 

VARIATIONS ON AN EGG

Spinach and Ham Quiche

Skillet with a lid, spoon

• 1 teaspoon olive oil
• ½ cup diced onions
• 6 oz bag of baby spinach
• 2 tablespoons of water
• 1 cup diced cooked ham
• 1 ½  cups shredded or cubed Swiss cheese

1. Heat the oil on medium high.
2. Add the onions and sauté for 1-2 minutes.
3. Add the bag of spinach and the water and cover.
4. Cook until the spinach wilts.
5. Drain completely and cool.

 Follow the basic quiche directions.

 __________________________________________ 

Veggie Quiche

Skillet with a lid, spoon

• 1 teaspoon olive oil
• 4 cloves garlic peeled and diced
• 8 oz pre-sliced baby portabellos
• 8 oz tomato trinity mix (fresh diced tomatoes, onions, bell peppers found in the produce section)
• 1 ½ cups shredded mozzarella cheese
• 1 teaspoon Mrs. Dash

1. Heat the oil on medium high.
2. Add the veggies and cover.
3. Cook until the mushrooms wilt.
4. Drain and cool.
5. Mix the Mrs. Dash into the eggs (step 6)

 Follow the basic quiche directions.

__________________________________________ 

Italian Quiche

Skillet with a lid, spoon

• 1 teaspoon olive oil
• 4 cloves garlic peeled and diced
• 8 oz tomato trinity mix (fresh diced tomatoes, onions, bell peppers)
• ½ teaspoon dried oregano
• ½ teaspoon dried basil
• 1 cup cubed pre-cooked chicken
• 1 cup shredded mozzarella cheese
• ¼ cup shredded Parmesan cheese

  

1. Heat the oil on medium high.
2. Add the veggies and cover.
3. Cook until the tomatoes lose their liquid.
4. Drain and cool.
5. Mix the oregano and  basil into the eggs (step 6)

Follow the basic quiche directions.

__________________________________________ 

Shrimp Quiche

• ¼ to ½  pound cooked shrimp-peeled, cooked, and cleaned
• 1 ½ cups grated Gruyere cheese
• 3 tablespoons finely chopped chives
• 1 tablespoon chopped parsley

1. Cut the shrimp into bite sized pieces
2. Mix the chives & parsley into the eggs (step 6)

Follow the basic quiche directions.

__________________________________________ 

Breakfast Quiche

Skillet with a lid, spoon

• 1 teaspoon olive oil
• ½ pound bulk sausage
• 6 pieces of bacon
• 8 oz trinity mix (fresh diced celery, onions, bell peppers)
• 1 ½ cups shredded sharp cheddar cheese

1. Brown the sausage, crumble, drain and cool.
2. Cook the bacon, drain, cool, and crumble.
3. Heat the oil on medium high.
4. Add the veggies and cover.
5. Cook until the celery is soft.
6. Drain and cool.

Follow the basic quiche directions.

__________________________________________ 

Broccoli and Ham Quiche

• 1 cup diced cooked ham
• 1 cup cooked, chopped broccoli
• 1 ½ cups shredded Monterey jack cheese

  

Follow the basic quiche directions.

Enchiladas

Tex-Mex is my husband Jeff's favorite food.  My grandfather, Tuss, grew up in Texas.  So tonight's recipe is in honor of my two favorite men. 

Servings: 4

Time:  Prep: 15 minutes; Cooking:  30 minutes

Hardware:  A cutting board and knife, a skillet, wooden spoon, a colander, a large mixing bowl, measuring cups & spoons, a sauce pan, a whisk, a plate, a paper towel, a 9x13 glass baking dish

Ingredients:

• 1 small onion
• 1 pound ground beef
• 3 tablespoons vegetable oil
• 4 tablespoons flour (I used mesa, which is corn flour, to give this a more authentic taste.  You can use wheat flour.)
• 1/3 cup mild chili powder
• 1 teaspoon cumin powder
• 1 teaspoon onion powder
• ½ teaspoon garlic powder
• ½ - ⅛ teaspoon ground red pepper (depending upon how much you like heat)
• 3 cups beef broth
• 1 cup of water
• 2 tablespoons tomato paste
• Cooking spray
• 8-6 inch corn tortillas
• 1 ½ cups of shredded cheese (I use Publix Mexican blend)



Spray the pan



Spread about 2 tablespoons of sauce in the pan

Put about 2 tablespoons of meat in each tortilla

Place the tortillas seam side down

MMMMMMMM!

1. Dice the onion, the smaller the better.
2. In the skillet, brown the beef with the onion.  Drain.  Place the meat in the bowl and set aside.
3. In the sauce pan, heat the oil over medium heat until it begins to sizzle.
4. Add the flour and whisk constantly until there are no lumps and the flour is a nice golden, buttery color.  This should take about 2 minutes. (This is called a roux.)
5. Add the chili powder, cumin, pepper, and onion & garlic powders.  Whisk until every thing is incorporated and you have removed all lumps.
6. Slowly add the broth & water.  Whisk often, scrapping the sides and bottom of the pan. 
7. Whisk in the tomato paste.
8. Simmer the sauce for about 2 to 3 minutes.  Remove the sauce pan from the heat.
9. Pre-heat the oven to 350°.
10. Spray the baking dish with cooking spray.
11. Spread about 2 tablespoons of sauce in the bottom of the glass pan.
12. Mix 1 cup of the sauce and ½ cup of the cheese with the meat.
13. Place the tortillas on the plate and cover with a damp paper towel.  Heat these in the microwave for 30 seconds.
14. Put about 2 tablespoons of the meat mixture into each tortilla and roll up.
15. Place rolled tortillas, seam side down, in the glass pan.
16. Pour the sauce over the enchiladas.
17. Bake for 20 minutes.
18. Sprinkle the remaining cheese over the enchiladas and cook for another 3 minutes or until the cheese is melted.

Allow the enchiladas to cool for a few minutes.  Serve with sour cream.

Beef Stew and Herbed Dumplings

I love using my crock pot.  I can create a wonderful dish and still go about my day.  This stew is easy to make and it is savory and warm and comforting.

Servings:  6

Time:   Prep: 25 minutes Cook:  5 hours

Hardware: knives & chopping block, measuring cups & spoons, crock pot, wooden spoon, frying pan, fork, paper towels, bowls, whisk, pastry cutter (or forks), rolling pin

Ingredients:

• ½ pounds baby carrots
• 1 large onion chopped
• 1~8 oz package sliced baby portabella mushrooms
• 3 cloves garlic~minced
• 2 stems of fresh rosemary
• 2 pieces of bacon
• 2 lbs stew beef
• 1 tablespoon tomato sauce
• 1 teaspoon of Worcestershire sauce
• 1 cup Sangria (find it on the wine aisle)
• 1 cup beef stock + ¼ cup
• 2 teaspoons cornstarch
• Salt & pepper to taste

1. Wash and prepare the vegetables.
2. Place the carrots in the bottom of the crock pot and top them with the other vegetables and herbs. (You can just throw the whole rosemary stem in the pot.)
3. Cook the bacon on medium in the pan to render the fat from it.  Remove the bacon from the pan and drain it on paper towels to allow it to cool.
4. Turn the pan up to high.  Add the stew beef. Sear the beef for about 3 minutes.
5. Add the beef and juices to the crock pot.
6. Chop the bacon and sprinkle it on the beef.
7. Whisk the tomato sauce, Worcestershire sauce, Sangria, and the cup of beef stock together.  Pour this over the beef in the crock pot.
8. Cover and cook on high for 5 hours. 
9. Begin to prepare the dumplings at the 4 hour mark. (see below)
10. Stir the 2 teaspoons of cornstarch into the ¼ cup cold beef broth until there are no lumps.  Add this with the dumplings.
11. Remove the rosemary stems from the stew and salt & pepper to taste.

Dumplings

 Ingredients:

• 2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 teaspoon FINELY chopped rosemary (or 1 teaspoon dried rosemary, crushed)
• 3 tablespoons shortening or butter
• 1 cup buttermilk

1.  Sift the flour, the baking soda, and the salt together.
2. Stir in the rosemary
3. Cut the shortening into the flour mixture with a pastry cutter or two forks until mixture is the consistency of big crumbs.
4. Add the buttermilk, stirring just enough to moisten the dry ingredients.
5. Turn the dough out onto a floured surface and knead 4 or 5 times – but DO NOT OVERWORK.
6. Roll the dough into a very thin sheet (1/4-inch thick), cut into strips or diamonds (2 x 2 inches).   Make sure to roll the dumplings VERY thin as they will plump when cooked.
7. Drop dumplings into the broth and cook for 20 minutes. 

Garnish this with a dollop of sour cream.  Tastes like home.

Bone-in Chicken and Yellow Rice

Today when I woke up it was cool outside.  So in anticipation of fall I am giving you a warm, hardy dinner.

 

Servings: 4

Time:    Prep: 10 minutes; Cook: 45 -50 Minutes

Hardware:  measuring spoons and cups, a cutting board and knives, a large heavy bottom skillet (I prefer a cast iron skillet) with a lid, a wooden spoon, tongs, a can opener, a plate, tinfoil

 

Ingredients:

1. 2 tablespoons olive oil
2. 4 chicken thighs
3. 3 cloves of garlic
4. 1 small onion
5. ½ cup trinity pepper mix
6. 2 teaspoons turmeric
7. ½ teaspoon cumin
8. ½ teaspoon saffron
9. 28 ounces canned diced tomatoes –DO not drain
10. 1 cup rice
11. 2 cups of chicken broth
12. 2 bay leaves
13. 1 cup frozen sweet peas-thawed
14. ½ cup green olives with pimentos-chopped (optional)
15. Salt & pepper to taste

1. Dice the onion and garlic.
2. Wash the chicken.  Salt and pepper both sides.
3. Heat the olive oil in the skillet on medium high.
4. Add the chicken skin side down and cover.  Turn the pan down to medium and cook for 8 minutes.
5. Turn the chicken with tongs, cover, and cook for 7 more minutes.
6. Remove the chicken to the plate and tent with the foil.
7. Pour most of the fat from the pan.
8. Add the peppers, garlic, and onion to the pan and turn the heat up to medium high.  Allow the onions to sweat.
9. Add the rice to the pan and sauté it until the edges of the rice are clear, about a minute. Stir in the cumin, saffron, and turmeric.
10. Add the can of tomatoes and the broth.  Allow the rice to come to a boil.
11. Tuck in the bay leaves.
12. Place the chicken skin side up on top of the rice. 
13. Turn the heat down to low and cover.
14. Allow the dish to simmer, covered, for 20-30 minutes or until most of the liquid is absorbed.
15. Remove the bay leafs and stir in the peas and olives (if you are using them).
16. Salt and pepper to taste.

To plate pour the rice into a serving dish and lay the chicken skin side up in the middle.  Offer hot sauce, salsa, and malt vinegar at the table.

I love the bright red, green, and yellows

Lime Chipotle Mayo

More spice for your Sunday

Servings:  1 ½ cups

Time: 10 minutes

Uses:  Serve as a condiment with fish, shrimp, or chicken.  Excellent on tacos.

Hardware:  Measuring cups and spoons, a cutting board and knives a zester, a wooden spoon, a bowl with a lid

 Ingredients:

• 1 cup mayo
• ½ cup sour cream
• 3 chipotle peppers in adobo sauce; diced (These are spicy.  You can use less if you prefer.)
• ¼ cup lime juice
• 1 teaspoon lime zest
• 1/8 teaspoon ground cumin
• 1 teaspoon ground ancho chili pepper (sometimes called ancho chili powder)
• ½ teaspoon kosher salt 

1.  Mix everything together.
2. Store the Lime Chipotle Mayo in the fridge until you are ready to use it.

  

The combination of lime and chili gives this an authentic Mexican flavor.  When making tacos use boiled shrimp instead of beef or chicken. Use this mayo in place of salsa and you have turned a boring meal into something special.  You can also use this to make Caribbean Fish Flatbread Sandwiches.

Curry Cream Sauce

Saucy Sunday continues...

Servings:  1 ½ cups

Time: 10 minutes

Uses:  Serve over fish, shrimp, chicken, or veggies. 

Hardware:  Measuring cups and spoons, a sauce pan, a whisk (I use a balloon whisk)

Ingredients:

• 1 tablespoon butter
• 1 teaspoon flour
• 1 ½ teaspoons Curry powder 
• 1 ½ cups cream

1. Heat the butter in a saucepan over medium heat until it is melted.
2. Turn the heat up to medium high and whisk in the flour and curry powder until they are completely incorporated and there are no lumps.
3. Turn the heat back down to medium and slowly whisk in the cream.
4. Simmer, but do not boil, for a minute or two.
5. Serve warm.

This is very mild and is best when used with a dish that doesn’t overpower it.  I love it over poached tilapia.

Lemon Dill Mayo

Servings:  1 ½ cups

Time: 10 minutes

Uses:  Serve as a condiment with fish or shrimp.  Excellent with crab cakes

Hardware:  Measuring cups and spoons, a zester, a wooden spoon, a bowl with a lid, a fridge 

 Ingredients:

• 1 cup mayonnaise
• 1/2 cup sour cream
• 2 tablespoons finely chopped fresh dill leaves
• 3 tablespoon grated lemon zest
• 2 teaspoons fresh lemon juice
• 1 garlic clove, minced

1. Mix all the ingredients in a bowl and store in the fridge until needed

This is wonderful with any poached, steamed, or boiled, seafood or fish.  I love this on crab cakes or I use it instead of mayo on a fish sandwich.

Peanut Sauce



                                                           

                                                                    A continuation of my saucy week!

Servings:  3 cups

Time: 15 minutes

Uses:  Pad Thai, noodles, dipping sauce for satay or chicken

Hardware:  Cutting board and knives, measuring cups and spoons, NO POWDER latex gloves, a zester, a saucepan, a wooden spoon, a can opener

Ingredients:

• 1 teaspoon of sesame oil
• 1 teaspoon of olive oil
• 2 minced garlic cloves
• 1 hot pepper, diced(For this I use Thai peppers, which are also sometimes called Birdseye peppers. They are very hot!  The seeds and the white ribs of a pepper contain the heat.  So remove these for less heat.  Leave them in for more.  Always seed and chop peppers using gloves.)
• 1 tablespoon lime zest
• 1 1/2 cups of crunchy peanut butter
• 1 can of coconut milk (I prefer Thai Kitchens)
• 2 tablespoons of lime juice
• 1 tablespoon fish sauce (substitute soy sauce if you prefer)

1. Place the oils in a sauce pan over medium high heat.
2. Add the garlic, pepper, and lime zest and stir until the garlic begins to sweat.
3. Lower the heat to medium.
4. Add the rest of the ingredients and stir until everything is incorporated and heated through.
5. Serve warm.

 This is wonderful as a dipping sauce for chicken wings.  It is also the basis for Pad Thai.