Monday, September 17, 2018

Two-Step Pound Cake

There's a reason pound cakes have become synonymous with the South: They're easy and oh-so-good. You won't need to spend hours in the kitchen to make this delightful dessert that just so happens to double as a breakfast food. As long as you have a heavy-duty stand mixer with a 4-qt. bowl and paddle attachment you'll be well on your way to a fantastic pound cake in record time.

4             cups all-purpose flour
 3            cups sugar
 2            cups butter, softened 
3/4          cup milk 
6             large eggs 
2             teaspoons vanilla extract

 1       Layer Ingredients and Mix. Preheat oven to 325°. Place flour, sugar, butter, milk, eggs, and vanilla (in that order) in 4-qt. bowl of a heavy-duty electric stand mixer. Beat at low speed 1 minute, stopping to scrape down sides. Beat at medium speed 2 minutes.

 2         Pour and Bake. Pour into a greased and floured 10-inch (16-cup) tube pan, and smooth. Bake at 325° for 1 hour and 30 minutes or until a long wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes. Remove from pan to wire rack, and cool completely (about 1 hour).

Friday, September 14, 2018

White BBQ Sauce

Use this vinegary, piquant North Alabama specialty as both a basting and finishing sauce on smoked or grilled chicken. It's great for dipping, smothering, and serving on the side. It's a condiment that truly knows no bounds. We understand white barbecue sauce is a bit different if you've never before experienced this deep South delicacy but, trust me, it's finger licking good. 
1         cup mayonnaise
 1/3     cup apple cider vinegar 
3         teaspoons water 
1          teaspoon Worcestershire sauce 
1/2       teaspoon kosher salt 
1/2       teaspoon garlic powder 
1/2       teaspoon onion powder 
1/2       teaspoon freshly ground black pepper
 1/4       teaspoon hot sauce

Stir together mayonnaise, vinegar, water, Worcestershire sauce, salt, garlic powder, onion powder, pepper, and hot sauce in a small bowl. Serve immediately or chilled. Refrigerate up to 3 days.

Wednesday, September 12, 2018

Shrimp Creole

Total Time     45 Minutes          Serves : 4
2          tablespoons unsalted butter 
 1         medium yellow onion, chopped 
1          medium green bell pepper, chopped 
2          celery stalks, chopped 
5          garlic cloves, finely chopped 
1-1/4      cups chicken stock or canned chicken broth
 4         teaspoons Creole Seafood Seasoning or more to taste, divided 
1          teaspoon hot paprika 
1/8       teaspoon cayenne pepper 
4          fresh bay leaves 
2          cups coarsely chopped tomatoes 
3          scallions, chopped 
1          tablespoon Worcestershire sauce
 1         teaspoon Louisiana-style hot sauce (such as Crystal)  
1/2       teaspoon kosher salt 2 tablespoons vegetable oil 
1-1/2     pounds peeled and deveined raw medium shrimp

1         Melt butter in a large skillet over medium-high. Add onion, bell pepper, celery, and garlic. Cook, stirring occasionally, until vegetables are softened but not browned, 5 to 7 minutes.
 2        Add chicken stock, 2 teaspoons Creole seasoning, paprika, cayenne, and bay leaves. Bring to a boil over high; reduce heat to medium, and simmer until slightly reduced, about 5 minutes. Stir in tomatoes, and cook, stirring occasionally, until slightly thickened, about 10 minutes.
3         Stir in scallions, Worcestershire sauce, hot sauce, and salt; cook, stirring often, until thick but still a little saucy, about 10 minutes. Set aside Creole sauce.
 4        Heat oil in a large skillet over medium-high; swirl to coat. Add shrimp; sprinkle with remaining 2 teaspoons Creole seasoning (or to taste), and cook, stirring often, until slightly pink, about 1 minute.
 5        Add Creole sauce to shrimp; cook, stirring, until shrimp are pink, cooked through, and coated in sauce, 3 to 4 minutes. 

Sunday, September 9, 2018

Tomato, Cheddar, and Bacon Pie

 Total Time   3 Hours          Makes 6 to 8 servings
My kids  raised the ante on classic tomato pie with a sour cream crust studded with bacon, layers of colorful tomatoes, and plenty of cheese and herbs to tie it all together. For best results, seed the tomatoes and drain the slices before baking.  maybe I have a chef in the lot  (2 girls /2 boys)

CRUST:
2-1/4           cups self-rising soft-wheat flour (your choice)
1                   cup cold butter, cut up 
8                   cooked bacon slices, chopped 
3/4               cup sour cream
FILLING:
2-3/4            pounds assorted large tomatoes, divided
 2                   teaspoons kosher salt, divided 
1-1/2           cups (6 oz.) freshly shredded extra-sharp Cheddar cheese 
1/2               cup freshly shredded Parmigiano-Reggiano cheese
 1/2              cup mayonnaise 
1                   large egg, lightly beaten 
2                   tablespoons fresh dill sprigs 
1                   tablespoon chopped fresh chives 
1                   tablespoon chopped fresh flat-leaf parsley 
1                   tablespoon apple cider vinegar 
1                    green onion, thinly sliced 
2                    teaspoons sugar 
1/4                teaspoon freshly ground black pepper 
1-1/2            tablespoons plain yellow cornmeal

 1        Prepare Crust: Place flour in bowl of a heavy-duty electric stand mixer; cut in cold butter with a pastry blender or fork until mixture resembles small peas. Chill 10 minutes.
 2       Add bacon to flour mixture; beat at low speed just until combined. Gradually add sour cream, 1/4 cup at a time, beating just until blended after each addition.
 3       Spoon mixture onto a heavily floured surface; sprinkle lightly with flour, and knead 3 or 4 times, adding more flour as needed. Roll to a 13-inch round. Gently place dough in a 9-inch fluted tart pan with 2-inch sides and a removable bottom. Press dough into pan; trim off excess dough along edges. Chill 30 minutes.
 4         Meanwhile, prepare Filling: Cut 2 lb. tomatoes into 1/4-inch-thick slices, and remove seeds. Place tomatoes in a single layer on paper towels; sprinkle with 1 tsp. salt. Let stand 30 minutes.
 5          Preheat oven to 425°. Stir together Cheddar cheese, next 10 ingredients, and remaining 1 tsp. salt in a large bowl until combined.
 6          Pat tomato slices dry with a paper towel. Sprinkle cornmeal over bottom of crust. Lightly spread 1/2 cup cheese mixture onto crust; layer with half of tomato slices in slightly overlapping rows. Spread with 1/2 cup cheese mixture. Repeat layers, using remaining tomato slices and cheese mixture. Cut remaining 3/4 lb. tomatoes into 1/4-inch-thick slices, and arrange on top of pie.
 7          Bake at 425° for 40 to 45 minutes, shielding edges with foil during last 20 minutes to prevent excessive browning. Let stand 1 to 2 hours before serving.
Yummy good  hmmmmmmmmmmm

Tuesday, September 4, 2018

Broccoli Apple Fall Salad

Broccoli Apple Salad in a white bowl topped with a creamy dressing
 
This delicious Broccoli Apple Salad is one of the best ways you can enjoy fresh broccoli! Plus it's packed with nutritious ingredients! As the fall apple crop starts to appear in the produce aisles, we look for new ways to enjoy our favorite fruit....Borrowed from 'Cooking Classy' and thoroughly enjoyed.
 

Total Time: 15 minutes

Servings: 8 servings
Calories: 269 kcal
 

Ingredients:

  • 4 cups small diced broccoli florets
  • 2 small gala apples , cored and diced
  • 1 cup walnuts
  • 1 cup matchstick carrots , roughly chopped
  • 1/2 cup golden raisins or dried cranberries
  • 1/4 cup chopped red onion
Dressing:
  • 3/4 cup plain Greek yogurt
  • 1/3 cup Hellman's or Best Foods Mayonnaise (full fat)
  • 1 1/2 Tbsp apple cider vinegar
  • 3 Tbsp honey
  • Salt

 You could also try adding some blue cheese (great with apple and walnuts)
 
Instructions
 
For the dressing:

In a medium mixing bowl whisk together Greek yogurt, mayonnaise, vinegar, honey and season with salt to taste (about 1/4 tsp). Chill until ready to use.

For the salad:

In a salad bowl toss together broccoli, apples, walnuts, carrots, raisins or cranberries and red onion. Pour in dressing and toss until evenly coated.

MUNCHY...CRUNCHY
 

Friday, August 24, 2018

Sensational Girl Drummer Fools Crowd at Japanese Shopping Mall!

 

A 12 year old girl pretends she is a beginner and stuns the crowd at the mall as she begins to show her real talent


Honey Mustard Roasted Pork Loin and Veggie Sheet Pan Dinner

Effortless yet impressive—Perfect for a dinner party or a weeknight special.
Serves 4

1            4  pound  pork loin
3             white potatoes, cleaned and cut “Hasselback style”
1             medium sweet potato, cleaned and cut in wedges
4             carrots, cleaned and cut lengthwise
1             medium red onion, cut into thick slices1. 
Fresh thyme
Salt and fresh cracked pepper to taste 

The marinade/sauce :
2 tablespoons whole grain Dijon mustard
2 tablespoons honey
2 tablespoons apple cider vinegar
1 or 2 tablespoons vegetable oil
1 teaspoon minced fresh thyme leaves

1.  Preheat  oven to 400°F  Line a baking sheet with foil or parchment paper.

2. In a large bowl or shallow dish, stir together mustard, honey, oil, apple cider vinegar and thyme. Marinate the pork loin in the refrigerator for 30 minutes minimum.

3. Drain the pork loin from the marinade (keep it for later), season with salt and pepper on all sides, and then place on the baking sheet. Arrange vegetables around the pork in a single layer.

4. Brush half of the drained marinade over the pork and veggies. Cover with foil and bake for 60 minutes at 400°F.

5. Remove the foil cover, brush with the remaining marinade, and put under the broiler for about 5 minutes, until a crispy crust forms on top.

6. Remove from oven and allow pork to rest for about 10 minutes before slicing and serving with the roasted vegetables.

TIP : Cooking time may vary a little depending on your oven.