Monday, October 23, 2017

Praline Apple Bread

Prep : 30 minutes  Bake : 50  minutes  Make 1 loaf  (16 slices)

2                  cups  all-purpose  flour 
2                  teaspoons baking powder 
1/2               teaspoon baking soda 
1/2               teaspoon salt 
1                  cup sugar
1                  cup (8 ounces) sour cream 
2                  eggs
3                  teaspoons vanilla extract 
1-1/2           cups chopped peeled Granny Smith apples 
1-1/4           cups chopped pecans , toasted , divided 
1/2               cup packed brown sugar 

1 .          In a large bowl , mix the flour  , baking powder , baking soda  and salt . In another bowl , beat the sugar  , sour cream  , eggs and vanilla until well blended . Stir into flour mixture  just until moistened . Fold in apples  and 1 cup pecans .
2 .          Transfer to a greased 9-inch x 5-inch loaf pan . Bake at 350* for 50 to 55 minutes  or until a toothpick  comes out clean . Cool in pan  for 10 minutes  . Remove to a wire rack  to cool .
3 .          In a saucepan  , bring butter  and brown sugar to a boil . Cook and stir  for 1 minute . Spoon over  bread . Sprinkle with remaining pecans .


This heavenly loaf is perfect  , if you have overnight  guests .

Friday, October 20, 2017

Goulash Beef Soup

Prep : 10 minutes      Cook : 3-1/2 hours    Makes 16 servings 

1-1/2             pounds lean beef stew  meat , cut into 1-inch cubes 
2                    pounds beef soup bones 
1                    quart  fresh tomatoes  , peeled  and chopped 
1                    medium onion , chopped 
4                    large potatoes  , peeled and diced 
6                    carrots , sliced 
3                    celery ribs  , sliced 
3                    cups  chopped cabbage 
3                    tablespoons Worcestershire sauce 
2 to 4             teaspoons salt 
1/2                 teaspoon pepper 
3                    tablespoons  minced fresh parsley 

1 .       In a large kettle  or Dutch oven , cover stew meat  and soup bones  with water  . Slowly bring to a simmer  over low heat  . Simmer covered  about 2 hours  or until  meat is tender .
2 .       Set  beef bones  aside until cool  enough to handle . Remove meat from bones  ; discard bones  and cut meat into bite size pieces .
3 .        Return broth  and meat to pan . Add the next 9 ingredients  . Bring to a boil  . Reduce heat ; simmer  covered  about 1 hour  or until vegetables  are tender . Sprinkle with parsley .

If your family is small , making a lot of soup is a good thing , you can always freeze the soup  for another day .    

TIP :
You can freeze the soup up to 3 months ............             

Sunday, October 8, 2017

 
 
We hope all your birthday wishes come true and you are
 happy happy happy
 
With Love and tons of hugs from Aunt Jeannie
and Uncle Brian
XOXOXOXOXO

Saturday, October 7, 2017

Pasta Salad with Grilled Sausages and Peppers

 Total Time     45 MINUTES              Serves : 6 

1 pound gemelli pasta 
6 tablespoons extra-virgin olive oil, plus more for drizzling
 3 tablespoons freshly squeezed lemon juice
 1-1/2 teaspoons finely grated lemon zest 
1 tablespoon tomato paste 
2 large garlic cloves, very finely chopped 
1 large shallot, thinly sliced and separated into rings 
11/2 teaspoons chopped thyme
 Salt and freshly ground black pepper 
Sausage  and vegetables thinly sliced
 2 large celery ribs, thinly sliced on the bias
 1/4 pound smoked mozzarella, cut into thin strips 
1 cup chopped basil

1    .In a large pot of boiling salted water, cook the pasta until al dente. Drain, reserving 1/4 cup of the cooking water. Transfer the pasta to a large bowl. Drizzle lightly with olive oil and toss to coat. Let cool to room temperature.

2    .Meanwhile, in a medium bowl, stir the lemon juice with the lemon zest, tomato paste, garlic, shallot and thyme. Stir in the 6 tablespoons of olive oil and the reserved pasta cooking water. Season the dressing with salt and pepper.

 3     .Add 1/4 cup of the dressing to the pasta and toss. Add the sausages, peppers, radicchio, celery, mozzarella and the remaining dressing and toss well. Season the pasta salad with salt and pepper, sprinkle with the basil and serve.
Heart healthy 

Tuesday, October 3, 2017

New Orleans Gumbo

 You'll feel like you're back on Bourbon Street when you get a taste of this classic New Orleans staple. We're talking about good, old-fashioned gumbo. You'll love every spoonful. 

2 tablespoons shortening

2 green onions, diced

1 stalk celery, diced

1 green bell pepper, diced

1 jalapeno pepper

1 tablespoons  chopped fine parsley

1-quart cut-up okra

1/2 can of tomato paste

1 tomato paste can of water

1 (18 ounce) can of stewed tomatoes, chopped

1 pound  crabmeat

1  pound  shrimp

1 cup diced cooked ham or sausage

1 cup diced, cooked chicken

1 jar oysters

In a 10-inch frying pan, melt the shortening. Add the onions, celery and peppers. Cook for 3 minutes. Add parsley and cook for 2 minutes. Add okra, reduce heat and cook for 15 minutes. Pour all frying pan ingredients into a Dutch oven and add tomato paste and water, stirring frequently. Add 4 cups water and the tomatoes and cook for 30 minutes. Add all the meats and cook for 20 to 25 minutes more, stirring frequently. Serve over hot, cooked rice.

TIPS
Ready in 1 hour and 20 minutes
Heart healthy

Sunday, October 1, 2017

Glazed Chicken with Browned Butter-Pecan Rice4

Makes 4 servings (serving size: 1 cutlet and about 1/2 cup rice)
With chicken cutlets and boil-in-bag rice, this unique take on the chicken-and-rice dinner couldn’t be easier (or faster!) to make.

1        (3.5-ounce) bag boil-in-bag brown rice (such as Uncle Ben's)
 2        tablespoons butter, divided
 1        pound chicken breast cutlets (about 4 cutlets)
 3/4    teaspoon salt, divided 
1/4     teaspoon freshly ground black pepper 
1/2     cup refrigerated apple cider
 1        teaspoon Dijon mustard 
1/4     cup chopped pecans
 2        tablespoons chopped fresh flat-leaf parsley

1   Cook rice according to package directions in a small saucepan, omitting salt and fat; drain.

2   While rice cooks, melt 1 teaspoon butter in a large heavy skillet over medium-high heat. Sprinkle chicken with 1/4 teaspoon salt and pepper. Add chicken to pan; cook 3 minutes on each side or until done. Remove from pan. Add cider and mustard to pan, scraping pan to loosen browned bits; cook 2 to 3 minutes or until syrupy. Add chicken to pan, turning to coat. Remove from heat; set aside.
3   Melt remaining 5 teaspoons butter in saucepan over medium-high heat; cook for 2 minutes or until browned and fragrant. Lower heat to medium; add pecans, and cook for 1 minute or until toasted, stirring frequently. Add rice and the remaining 1/2 teaspoon salt; toss well to coat. Serve rice with chicken. Sprinkle with parsley.

Heart healthy

Tuesday, September 26, 2017

Southern Buttermilk Pie

 Total Time  3 Hours 35 Minutes           Makes 8 servings

1-1/2            cups sugar 
3                   tablespoons all-purpose flour 
3                   large eggs
 1                  cup buttermilk 1/2 cup butter, melted 
1                   tablespoon loosely packed lemon zest
 3                  tablespoons fresh lemon juice 
1                   teaspoon vanilla extract 
Pastry Crust Garnishes: fresh berries, whipped cream, fresh mint
 1          Preheat oven to 350°. Whisk together first 2 ingredients in a large bowl. Whisk eggs and next 5 ingredients into flour mixture; pour into Perfect Pastry Crust.

2       Bake at 350° for 35 to 45 minutes or until almost set, shielding edges with aluminum foil after 15 minutes. Transfer to a wire rack, and cool 1 hour .
Heart  healthy

Saturday, September 16, 2017

Apple Cider Fritters

Total Time 40 Minutes       Makes  4 dozen (serving size: 3 fritters)
These tender, sweet fritters deliver full-on fall flavor, and couldn’t be easier to make. Just be sure you’re starting with clean, fresh oil for frying so that the fritters don’t pick up any stale flavors, and use a candy thermometer to closely monitor your oil temperature. Going lower than 360 degrees will leave you with greasy fritters, but go over 370 degrees, and you run the risk of over-browning or burning. Finish the fritters off with a sweet creamy glaze and serve with coffee for a delightful autumn treat. 

FRITTERS :
2        cups (about 8 1/2 oz.) all-purpose flour 
2/3     cup granulated sugar
 2       teaspoons baking powder
 1       teaspoon table salt 
1        teaspoon ground cinnamon 
1        teaspoon apple pie spice 
3/4     cup apple cider (such as Zeigler’s)
 2      large eggs, lightly beaten
 3      tablespoons (1-1/2 oz.) salted butter, melted and cooled
 1      teaspoon vanilla extract 
2      cups diced peeled apples (such as Granny Smith or Fuji) (about 3 apples)

GLAZE :
3        cups (about 12 oz.) powdered sugar 
1/2     cup apple cider (such as Zeigler’s)
 1/2    teaspoon table salt
 1/2   teaspoon vanilla extract

1.  Prepare the Fritters: Whisk together flour, granulated sugar, baking powder, salt, cinnamon, and apple pie spice in a large bowl. Stir together apple cider, eggs, butter, and vanilla in a small bowl. Add apple cider mixture to flour mixture, and stir just until combined. Gently fold in diced apples.

 2 .  Prepare the Glaze: Whisk together all Glaze ingredients in a medium bowl until smooth.

3 .    Pour oil into a Dutch oven to a depth of 3 inches. Heat over medium to 360°F to 370°F. Working in batches, drop tablespoonfuls of batter into hot oil. Fry until golden brown, 1 to 2 minutes per side. Transfer Fritters to a plate lined with paper towels to drain.


4 .  Dip Fritters in Glaze, and place on a wire rack on a baking sheet to catch drips. Serve warm or at room temperature.
Heart healthy

Wednesday, September 13, 2017

Heavenly Southern Chicken Lasagna

Makes 8  servings

1         tablespoon butter or margarine 
1/2      large onion 
1          (10 1/2-ounce) can reduced-fat cream of chicken soup, undiluted
 1        (10-ounce) container refrigerated reduced-fat Alfredo sauce
 1        (7-ounce) jar diced  
 1        (6-ounce) jar sliced mushrooms, drained  
1/3     cup dry white wine
 1/2    teaspoon dried basil
 1        (10-ounce) package frozen chopped spinach, thawed 
1         cup cottage cheese 
1         cup ricotta cheese 
1/2     cup grated Parmesan cheese 
1         large egg, lightly beaten
 9        lasagna noodles, cooked
 2-1/2       cups chopped cooked chicken
 3         cups (12 ounces) shredded sharp Cheddar cheese, divided

 1.  Melt butter in a skillet over medium-high heat. Add onion, and sauté 5 minutes or until tender. Stir in soup and next 5 ingredients. Reserve 1 cup sauce.

 2 .  Drain spinach well, pressing between layers of paper towels.

 3 .  Stir together spinach, cottage cheese, and next 3 ingredients.

4 .  Place 3 lasagna noodles in a lightly greased 13- x 9-inch baking dish. Layer with half each of sauce, spinach mixture, and chicken. Sprinkle with 1 cup Cheddar cheese. Repeat procedure. Top with remaining 3 noodles and reserved 1 cup sauce. Cover and chill up to 1 day ahead.

5 .  Bake at 350° for 45 minutes. Sprinkle with remaining 1 cup Cheddar cheese, and bake 5 more minutes or until cheese is melted. Let stand 10 minutes before serving.

TIP :You can use   Cantadina Light Alfredo Sauce, found in the dairy section of the supermarket.

Heart  healthy

Thursday, September 7, 2017

Baked Chicken & Peaches

Talk about a chicken recipe that's downright peachy. When combined with peach preserves, this recipe will be the sweetest part of your day. Say goodbye to bland dishes that are the pits. 

16         ounce can beans baked with brown sugar
2            tablespoons  ketchup
1/2        cup peach preserves
2            tablespoons chopped onion
1/4        tsp. soy sauce
4            chicken thighs or breasts

Heat oven to 350 degrees. Combine beans, ketchup, preserves, onion and soy sauce in a 10 x 6-inch baking dish. To coat chicken pieces evenly with sauce, nestle chicken in bean mixture, skin side down, then turn pieces skin side up; cover and bake 1 hour. Uncover and bake an additional 30 minutes, basting chicken with sauce occasionally.
TIP:
Ready in 1 ¾ hour
Heart healthy

Wednesday, September 6, 2017

Chicken alla Diavola Italian Style

Total Time   3 Hours             Serves : 4

1/2          cup white wine vinegar 
1               tablespoons dried oregano
 1/2           cup extra-virgin olive oil 
2                3- to 3 1/4-pound chickens 
2                teaspoons dried sage 
1                 teaspoon kosher salt 
1                 teaspoon piment d' Espelette or Aleppo pepper, or 1/2 teaspoon crushed red pepper
 1               teaspoon dried rosemary
 1/2 teaspoon freshly ground black pepper

1 .  In a small jar, combine the white wine vinegar with the dried oregano. Cover and let stand at room temperature for 2 days. Strain the oregano-infused vinegar into a small bowl and stir in the olive oil.

 2    .  Using kitchen shears, remove the wing tips and the backbones from the chickens. Set the chickens on a large rimmed baking sheet, skin side up, and press down firmly on the breastbones to flatten them so that the legs face the breasts. Score each breast, drumstick, thigh and wing halfway to the bone in two places per part. Drizzle all but 2 tablespoons of the vinegar-oil mixture over both sides of the chickens and rub the mixture into the meat. Cover and refrigerate for 1 hour.

3   .  In a small bowl, combine the dried sage with the kosher salt, piment d' Espelette, dried rosemary and ground black pepper. Rub the seasoning all over the chickens. Let the seasoned chickens stand at room temperature for 30 minutes.

 4    .  Preheat the oven to 425°. Roast the chickens in the upper third of the oven, skin side up, basting both chickens with the remaining vinegar-oil mixture half way through, until the chicken is just cooked, and an instant-read thermometer inserted into the thickest part of the thigh registers 165°, about 45 minutes.

5    .  Preheat the broiler. Pour the pan juices into a small saucepan. Broil the chickens about 4 inches from the heat, rotating the pan, until browned and crisp, about 3 minutes. Carve the chickens. Reheat the pan juices and serve with the chicken.
TIP :
Make Ahead
The oregano vinegar can be refrigerated for up to 2 weeks.
Suggested Pairing
This variation on pollo alla diavola is less fiery than the classic version, and definitely more exotic. Yet at its heart it's still a luscious roast chicken, making it an ideal match for a medium-bodied red wine—especially one with a touch of exoticism itself. Look for a blend of Sagrantino, Montepulciano and Sangiovese.
Heart Healthy

Sunday, September 3, 2017

Sweet Pepper Pasta with Sausage

                          Time : 50 Minutes          Serves 6
1          pound uncooked orecchiette pasta
1        pound hot Italian sausage, casings removed 
3        tablespoons unsalted butter, divided
1       pound multicolored sweet baby bell peppers, thinly sliced crosswise
 2        tablespoons red wine vinegar
 1-1/2     teaspoons kosher salt 
1         garlic clove, minced
1/3         cup coarsely chopped fresh oregano
1-1/4     ounces Pecorino Romano cheese, finely shredded (about
1/2 cup)
1/4         cup torn fresh basil

1 .  Cook pasta in salted water according to package directions. Drain, reserving 1 1/2 cups cooking water.

 2 .  While pasta cooks, cook sausage in a large nonstick skillet over medium-high, stirring to break into bite-size pieces, until cooked through, 5 to 7 minutes. Transfer to a plate lined with paper towels. Discard drippings.

3 .  Add 2 tablespoons of the butter to skillet, stirring and scraping to loosen browned bits from bottom of skillet. Add peppers, and cook, stirring occasionally, 3 minutes. Stir in vinegar, salt, and garlic; cook 1 minute. Stir in pasta, sausage, and remaining 1 tablespoon butter. Stir in cooking water, 1/4 cup at a time, until sauce is smooth and coats pasta. Discard any remaining cooking water. Stir in oregano.

 4 .  Top servings evenly with cheese and basil.

Heart healthy

Sunday, August 27, 2017

Turkey and Andouille Sausage Gumbo

Total Time   55 Minutes       Serves 8 (serving size: about 1 cup gumbo and 1/2 cup rice)
This gumbo is a great use for leftover roasted turkey, though cooked chicken will also work. We skip the long-stirred roux here in favor of filé powder, a thickener made from the sassafras plant; look for it on the spice aisle. For the best results, stir in the filé powder off the heat.

2       center-cut bacon slices,
 chopped 3/4 cup chopped onion 
1/2      cup chopped green bell pepper 
1/2      cup chopped celery
 2       large garlic cloves, minced 
4       cups unsalted chicken stock (such as Swanson)
 1/2       cup chopped yellow bell pepper
 3/4       teaspoon kosher salt 
6       ounces andouille sausage links, thinly sliced
 1      (14.5-ounce) can unsalted diced tomatoes, undrained
 1      (10-ounce) package sliced frozen okra
 1/4     cup chopped fresh flat-leaf parsley
 2       teaspoons chopped fresh thyme
 9       ounces cooked skinless,
 boneless turkey breast, shredded (1-1/2 cups)
 2       teaspoons filé powder
 4       cups hot cooked rice

1 .  Cook bacon in a large Dutch oven over medium heat 4 minutes or until crisp. Remove bacon from pan with a slotted spoon.

 2 .  Add onion, green bell pepper, celery, and garlic to drippings in pan; sauté 5 minutes. Add stock, yellow bell pepper, salt, sausage, tomatoes, and okra to pan; bring to a boil. Reduce heat, and simmer 20 minutes. Stir in parsley, thyme, and turkey; cook 2 minutes or until thoroughly heated. Remove pan from heat; stir in filé powder. Divide rice among 8 bowls; top evenly with gumbo. Sprinkle evenly with reserved bacon.

Heart healthy

Thursday, August 24, 2017

Carrot Cake

Make  this classic favorite for a crowd and you might not have any leftovers to bring home. For more flavor, try toasting the nuts and coconut before adding them to the batter. It's important to cool the cakes completely before frosting, otherwise the frosting will just melt right off. To expediate the cooling process, you can put the cakes on their wire racks in the freezer (don't worry, it's not cheating), checking until they're thoroughly cool. This is a cake you can bake for any occasion.

2       cups all-purpose flour 
2       teaspoons baking soda 
1/2       teaspoon salt 
2       teaspoons ground cinnamon 
3       large eggs 
2       cups sugar 
3/4       cup vegetable oil 
3/4       cup buttermilk 
2       teaspoons vanilla extract 
2       cups grated carrot 
1       (8-ounce) can crushed pineapple, drained
 1       (3 1/2-ounce) can flaked coconut
 1       cup chopped pecans or walnuts 
Buttermilk Glaze Cream Cheese Frosting

1 ,  Line 3 (9-inch) round cakepans with wax paper; lightly grease and flour wax paper. Set pans aside.

2 .  Stir together first 4 ingredients.


3 ,  Beat eggs and next 4 ingredients at medium speed with an electric mixer until smooth. Add flour mixture, beating at low speed until blended. Fold in carrot and next 3 ingredients. Pour batter into prepared cakepans.

 4 .  Bake at 350° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Drizzle Buttermilk Glaze evenly over layers; cool in pans on wire racks 15 minutes. Remove from pans, and cool completely on wire racks. Spread Cream Cheese Frosting between layers and on top and sides of cake.

TIP :
This cake recipe is a crowd favorite, no matter what season it is. Add some extra spice, rum, or brown butter during the cold months. During the spring, decorate it with flowers or maybe even hints of fruit.
 Heart  healthy

Grilled Pork Tenderloin and Apricot Salad

Serves 4              Prep  40 Minutes
Top fresh watercress with smoky grilled apricots and pork tenderloin for a quick and simple dinner. This tangy-sweet dressing marries well with peppery watercress. Serve with: Grilled whole-grain country bread and a glass of barrel-fermented Chardonnay.


1    pounds pork, tenderloin
trimmed
1/2    teaspoon salt
divided
1/4    teaspoon pepper, black ground
plus more to taste
3     tablespoon preserves, apricot
divided
2     tablespoon vinegar, white wine
4     medium apricots
2     tablespoon shallot(s)
minced
2     tablespoon oil, canola
1    bag watercress
or baby arugula, 4- to 5-ounce bag, (about 8 cups)


1. Preheat grill to high.

2. Sprinkle pork with 1/4 teaspoon salt and pepper. Oil the grill rack (see Tip). Grill the pork, turning occasionally, for 10 minutes. Brush the pork with 2 tablespoons preserves and continue grilling until an instant-read thermometer inserted into the thickest part registers 145°F, 2 to 5 minutes more. 

3. Grill apricot (or nectarine) halves on the coolest part of the grill, turning occasionally, until tender and marked, about 4 minutes. Transfer the pork and apricots to a clean cutting board and let rest for 5 minutes.

4. Meanwhile, whisk the remaining 1 tablespoon preserves, vinegar, shallot, oil, 1/4 teaspoon salt and pepper to taste in a large bowl. Cut the fruit into wedges and add to the dressing along with watercress (or arugula); toss to coat. Thinly slice the pork. Serve the salad with the sliced pork.

Wednesday, August 23, 2017

Date, Walnut, and Blue Cheese Ball

14    servings (serving size: 2 tablespoons)
Prepare this retro-chic snack up to two days ahead, and serve with crackers, bread, or veggies.

1    cup (4 ounces) crumbled blue cheese
 1    tablespoon nonfat buttermilk
 5    ounces fat-free cream cheese,
 softened 3 ounces 1/3-less-fat cream cheese,
 softened 3 tablespoons minced pitted Medjool dates (2 to 3 dates) 
1    tablespoon minced shallots
 1/2    teaspoon grated lemon rind
 1/4    teaspoon kosher salt
 1/4    teaspoon black pepper
 1/4    cup minced fresh flat-leaf parsley
 2-1/2    tablespoons finely chopped walnuts, toasted

1   Place first 4 ingredients in a large bowl; beat with a mixer at medium speed 2 minutes or until smooth and creamy. Add dates, shallots, lemon rind, salt, and pepper; beat at medium speed until well blended, scraping sides of bowl as necessary.

 2 .  Spoon cheese mixture onto a large sheet of plastic wrap. Form into a ball, using a rubber spatula. Wrap cheese ball in plastic wrap; chill overnight.


3 .  Combine parsley and walnuts in a shallow dish. Unwrap cheese ball; gently roll in nut mixture, coating well. Place on a serving plate. Serve immediately, or cover and refrigerate until ready to serve.
Heart healthy

Monday, August 21, 2017

Garlic-and-Herb Oven-Fried Halibut

A quick pan-fry adds a crispy coating to flavorful and light halibut fillets. This fish recipe mimics fried flavor without the added fat.
Batter your fillets in crunchy, Japanese-style breadcrumbs called panko–they bake up so crispy, you'll swear these tender halibut fillets are deep-fried.

1     cup panko (Japanese breadcrumbs)
 1     tablespoon chopped fresh basil
 1     tablespoon chopped fresh flat-leaf parsley 
1/2     teaspoon onion powder 
1     large garlic clove,
 minced 2 large egg whites,lightly beaten 
1     large egg, lightly beaten 
2    tablespoons all-purpose flour
 6     (6-ounce) halibut fillets
 3/4    teaspoon salt 
1/4     teaspoon black pepper
 2       tablespoons olive oil,
 divided Cooking spray

1.      Preheat oven to 450°.

 2  .   Combine first 5 ingredients in a shallow dish. Place egg whites and egg in a shallow dish. Place flour in a shallow dish. Sprinkle fish with salt and pepper. Dredge fish in flour. Dip in egg mixture; dredge in panko mixture.
Heart healthy

Friday, August 18, 2017

Shrimp & Grits & Andouille Hush Puppies

 Shrimp & Grits

1-1/2       cups milk
 1/4          cup unsalted butter
 1-1/2      cups uncooked quick-cooking grits 
1                 tablespoon unsalted butter 
4                garlic cloves, 
minced 3 shallots, minced 
3/4          cup dry white wine
 1/2       cup freshly grated Parmesan cheese 
2           tablespoons minced fresh chives 1-1/2 teaspoons salt 
1/4      teaspoon black pepper 
SHRIMP SAUCE 
30        unpeeled, jumbo raw shrimp (2 1/25 count)
 1/8     teaspoon salt
 1/8     teaspoon ground black pepper
 1/4      cup extra virgin olive oil
, divided 3 garlic cloves,
 chopped 1 tablespoon minced shallots
 1        pint. cherry tomatoes, halved 
1       tablespoon fresh lemon juice
 1-1/2      teaspoons drained capers 
1/4         teaspoon ground red pepper
 Dash of hot sauce 
3         tablespoons unsalted butter, cubed 
1         tablespoon chopped fresh chives

1 .  Prepare Grits: Preheat oven to 350°. Bring milk, 1/4 cup butter, and 4 cups water to a boil in an ovenproof Dutch oven over medium-high heat. Whisk in grits; bring mixture to a boil, whisking occasionally. Cover and bake 45 minutes or until grits are creamy, whisking every 15 minutes.

 2 .  Meanwhile, melt 1 Tbsp. butter in a large skillet over medium heat; add 4 garlic cloves and 3 shallots, and sauté 3 1/2 minutes or until shallots are translucent. Add wine, stirring to loosen particles from bottom of skillet. Cook, stirring often, 4 minutes or until liquid is reduced by two-thirds; fold into hot cooked grits. Stir in cheese and next 3 ingredients.

 3 .  Prepare Shrimp Sauce: Peel shrimp; devein, if desired. Sprinkle shrimp with 1/8 tsp. each salt and pepper.

 4 .  Cook shrimp, in 2 batches, in 2 Tbsp. hot oil in a large skillet over medium-high heat 2 minutes on each side or just until shrimp turn pink. Remove shrimp from skillet.

 5 .  Sauté 3 garlic cloves and 1 Tbsp. minced shallots in remaining 2 Tbsp. hot oil in skillet over medium-high heat 1 minute. Add tomatoes and next 4 ingredients. Cook, stirring often, 5 to 7 minutes or until tomatoes begin to break apart. Remove from heat. Stir in shrimp and 3 Tbsp. butter. Serve with chives.
###################################################### Andouille Hush Puppies

Vegetable oil 
1-1/2         cups self-rising white cornmeal 
1        cup diced andouille sausage
 3/4       cup self-rising flour 
3/4       cup finely chopped sweet onion 
1        large egg, lightly beaten 
2/3       cup lager beer
 1/3      cup buttermilk

 1 .  Pour oil to a depth of 3 inches into a Dutch oven; heat to 375°. Stir together cornmeal and next 3 ingredients in a large bowl. Add egg, beer, and buttermilk; stir just until moistened. Let stand 10 minutes.

2 .  Using a 1-inch cookie scoop, drop batter into hot oil, and fry, in batches, 2 to 3 minutes on each side or until golden brown. Drain on a wire rack over paper towels. Keep warm in a 200° oven.
Reart healthy

Thursday, August 17, 2017

Coconut Cake

My first Cake back from vacation  ...enjoy
10     large eggs, at room temperature 
1-1/2     cups sugar
 1     tablespoon pure vanilla extract
 1/2     c up plus 1 tablespoon canola oil
 1-1/2     cups all-purpose flour 
1/4        cup cornstarch 
1        teaspoon kosher salt 1/4 cup sugar 
1/4     cup water 
2       tablespoons spiced rum
 1-1/2     cups sugar 
1/2     cup water
 6      large egg whites 
4     sticks (1 pound) unsalted butter, at room temperature
 1-1/2       tablespoons pure coconut extract
 2      cups unsweetened or sweetened coconut flakes, toasted

1 ..Preheat the oven to 350°. Butter four 9-inch cake pans. Line the pans with parchment paper and butter and flour the paper. In a standing electric mixer fitted with the whisk, combine the eggs, sugar and vanilla and beat at high speed until the mixture is light, fluffy and tripled in volume. With the mixer on, gradually beat in the oil until incorporated. In a medium bowl, sift the flour with the cornstarch and salt. Gently fold the dry ingredients into the beaten-egg mixture until thoroughly incorporated.

 2 .  Pour the batter into the prepared pans and bake the cakes for 20 to 22 minutes, or until a toothpick inserted in the center comes out clean. Transfer the cakes to a rack and let cool. Unmold the cakes and peel off the parchment paper.

3 .  In a small saucepan, combine the sugar with the water and cook over high heat, stirring constantly, just until the sugar is completely dissolved. Let cool, then stir in the rum.

 4 .  In a small saucepan, combine the sugar and water and stir over high heat until the sugar is completely dissolved. Stop stirring, then boil the syrup until it reaches 238° (soft ball stage) on a candy thermometer.

5 .  Meanwhile, in a standing electric mixer fitted with the whisk, beat the egg whites until firm peaks form. With the mixer at medium-high speed, gradually beat in the hot sugar syrup. Reduce the speed to medium and beat until the meringue is cooled to room temperature. Beat in the butter, 2 or 3 tablespoons at a time, until all of the butter has been incorporated. Beat in the coconut extract.

6 .  Brush the rum soak over the cakes. Set one layer on a large plate and spread 1 1/4 cups of the frosting on top; repeat with the next 2 cake layers. Cover with the final cake layer. Spread the remaining frosting evenly around the side and over the top of the cake, swirling it decoratively on top. Gently press the toasted coconut onto the side of the cake. Refrigerate the cake for at least 1 hour before serving.
Heart healthy

Wednesday, August 16, 2017

Hot Italian Sausage and Tomato Pasta

 Time : 20 Minutes             Make 4 servings

1     pound dry fettuccine 
3    tablespoons olive oil
 1   medium red onion,
 sliced 1 clove garlic, 
smashed 4 hot Italian sausages, casings removed
 1    pint red or yellow cherry tomatoes 
2    tablespoons red wine vinegar
 3/4    teaspoon kosher salt 
1/4     teaspoon black pepper
 1/2    cup fresh basil leaves
, torn 1 cup arugula, 
torn 1/4 cup freshly grated Parmesan

Cook the fettuccine according to the package directions. Drain and set aside. Meanwhile, heat the oil in a large saucepan over medium-high heat. Add the onion and garlic and cook until the onion softens, 2 to 3 minutes. Add the sausage and cook about 5 minutes, using a wooden spoon to crumble it. Add the tomatoes and cook until the skins burst, about 8 minutes. Stir in the vinegar, salt, and pepper. Add the cooked fettuccine, basil, and arugula and toss gently to combine. Serve in bowls and top with the Parmesan.

Tip: Vegetarians can omit the sausage. Try adding 3/4 cup Feta cheese to the pasta and greens.
Heart healthy

Tuesday, August 15, 2017

Sausage & Herb -Stuffed Peppers

 4 servings (serving size: 1 stuffed pepper)

3/4     cup water
 1/2     cup uncooked couscous
 2     (4-ounce) links spicy turkey Italian sausage 
1/8     teaspoon kosher salt, divided
 1/4     teaspoon freshly ground black pepper
 1/2     cup crumbled garlic-and-herb goat cheese, divided
 4     small red bell peppers (about 1-1/2 pounds)
 2     tablespoons sliced fresh basil

 1 .  Bring 3/4 cup water to a boil in a small saucepan; gradually stir in couscous. Remove from heat; cover and let stand 5 minutes. Fluff with a fork.

2 .   While couscous stands, remove casings from sausage. Cook sausage in a medium nonstick skillet over medium-high heat 4 minutes or until browned, stirring to crumble. Remove from heat. Stir in couscous, 1/4 teaspoon salt, and pepper. Stir in 6 tablespoons cheese.

 3  .  Cut tops off bell peppers; reserve tops. Discard seeds and membranes. Sprinkle remaining 1/4 teaspoon salt evenly inside peppers. Divide sausage mixture evenly among peppers. Replace tops of peppers. Place stuffed peppers in a 5-quart round electric slow cooker. Cover and cook on LOW for 4 hours or until peppers are tender.

 4 .  Top peppers evenly with remaining 2 tablespoons cheese and, if desired, sprinkle evenly with basil.

Heart healthy

Sunday, August 13, 2017

Chopped Salad with Quick-Pickled Vegetables

Total Time       50 Minutes           Serves : 6

1/4     cup white balsamic vinegar
 1/4    cup unseasoned rice vinegar
 3      celery ribs, finely dice
 2       medium carrots,
 finely diced 1 large red bell pepper
, finely diced 1 large yellow bell pepper,
 finely diced 1 large peach, 
cut into 1/4-inch dice 1 medium cucumber—peeled, seeded and cut into 1/4-inch
 dice 1 cup finely chopped frisée
 1     cup coarsely chopped arugula
 1     cup thinly sliced napa cabbage
 3     tablespoons extra-virgin olive oil 
Salt and freshly ground black pepper
 3    ounces fresh goat cheese,
 crumbled 1/2 cup slivered toasted almonds 
1     large hard-cooked egg, sliced into 6 rounds
 Smoked paprika, for sprinkling

 1    ..Preheat the oven to 350°. In a saucepan, combine the 2 vinegars and bring to a boil. Put the celery and carrots in a heatproof bowl and pour the vinegar over the vegetables. Let stand until cool. Stir in the peppers and refrigerate until cold, 20 minutes.

 2  ..  Drain off all but 2 tablespoons of the vinegar from the vegetables; reserve it for another use. Add the peach, cucumber, frisée, arugula and cabbage to the bowl. Drizzle the salad with the olive oil, season with salt and pepper and toss. Add the goat cheese and almonds and toss gently. Top the salad with the egg slices, sprinkle with smoked paprika and serve.
Heart healthy

Saturday, August 12, 2017

BLT Chicken Burgers & Eastern Chicken Burgers

                                                             Blt Chicken Burgeers
 Topped with crispy bacon, juicy tomatoes, and lettuce, this burger is a twist on one of your favorite sandwiches. Sharp cheddar, parmesan, and garlic give the ground chicken patties some extra flavor.
Poultry burgers have a reputation for being dry and bland, but jazzed up with sharp cheddar, parmesan, and garlic—and then topped with crisp bacon, juicy tomatoes, and lettuce—they're boldness in a bun.

1 pound ground chicken, 
preferably a mixture of 1/2 white and 1/2 dark meat 
1/2 cup shredded sharp cheddar cheese 
1/3 cup grated parmesan cheese 
1 teaspoon minced garlic 
1/2 teaspoon kosher salt
 1/2 teaspoon freshly ground black pepper 
1/3 cup mayonnaise 1/4 cup finely chopped fresh basil 
1 tablespoon each fresh lemon juice and finely shredded lemon zest 4 onion kaiser rolls, split
 8 strips bacon (about 8 oz.), cooked until crisp 
1 large tomato, thinly sliced 
4 leaves romaine lettuce
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Nutritional Information  

 1 .  Prepare a charcoal or gas grill for medium heat (350° to 450°; you can hold your hand 5 in. above cooking grate only 5 to 7 seconds).

 2  Meanwhile, in a large bowl, gently mix chicken, cheeses, garlic, salt, and pepper. Form into 4 burgers about 3/4 in. thick, making a slight depression in center of each patty (this helps keep burgers flat as they cook). Put on a plate, cover, and refrigerate until ready to grill.


                                 Eastern Chicken Burgers
Pomegranate molasses is a special addition to these burgers—you simply brush it on right after the burgers are done cooking and get so much more flavor.

2     teaspoons extra-virgin olive oil
1    large onion, finely chopped
1    teaspoon ground cinnamon
1    teaspoon ground coriander
1/4    teaspoon red pepper flakes
1-1/2    teaspoons kosher salt
Freshly ground black pepper
2      cloves garlic, minced
1/4    cup chopped flat-leaf parsley
1    pound ground lean chicken
1/4    cup plain yogurt
3    tablespoons pomegranate molasses, for brushing
Fixings:
4    whole wheat buns, toasted
1    tomato, thinly sliced
1    English cucumber, thinly sliced
1    small red onion, sliced
Lettuce

2.  Heat the olive oil in a skillet, add the onion, cinnamon, coriander, pepper flakes, and season with salt and pepper. Cook until onions are tender, about 5 minutes. Stir in the garlic and parsley and cook until garlic is fragrant, about 1 more minute. Transfer to a large bowl and let cool slightly. Stir in the chicken and yogurt until the onion are evenly mixed. Season with salt and pepper. Shape into 4 1/2-inch thick patties.

2 .  Cook in a nonstick skillet over medium heat until browned and cooked through, about 5 minutes on each side, or until an instant-read thermometer inserted into the sides of the burgers registers between 165 and 170 degrees F. Brush burgers with the pomegranate molasses and set aside to rest for 5 minutes. Serve on toasted buns with fixings.
Heart Healthy

Sunday, August 6, 2017

Fruit Salad with Avocado

Prep Time   15 Minutes          Chill Time   1 Hour
Makes 6 cups (serving size: 1 cup salad)

Salad makes a wonderful side dish to a light  lunch or dinner without being too  filling -Fish -barbecue -sandwiches  ETC:
Be sure to come back for more .

1     (24-oz.) jar refrigerated orange and grapefruit sections, rinsed, drained, and patted dry 
1    (24-oz.) jar refrigerated tropical mixed fruit in light syrup, rinsed, drained, and patted dry
 2    cups cubed fresh cantaloupe 
1    medium-size ripe avocado, halved and cut into chunks 
1/4    cup chopped fresh mint 2 tablespoons lime juice Garnishes: light sour cream, crushed pistachios

1       Toss together first 6 ingredients. Cover and chill 1 hour. Garnish, if desired.
Heart haelthy

 2        I  used Del Monte Sun Fresh Citrus Salad and Del Monte Sun Fresh Tropical Mixed Fruit in Light Syrup With Passion Fruit Juice.
Heart healthy

Friday, August 4, 2017

Shrimp Boil Pasta

Time        45 minutes          Serves 6

Two summertime staples—pasta salads and shrimp boils—combine in this fun family-style meal. The tangy sauce, flavored with scallions, Old Bay seasoning, lemon, and thyme, is truly delicious. When making a pasta dish, one simple trick will take the recipe from good to great. The key to making great tasting pasta is in the cooking water. Add about two tablespoons of kosher salt to a large stockpot of water before boiling, and then add the pasta. Salted water flavors the pasta internally as it absorbs liquid and swells. Many times a recipe will instruct you to reserve some of the cooking water, adding it later to the sauce. This flavorful dish could be described as a Low Country Boil with pasta. Complete with smoked sausage, fresh corn kernels, and Old Bay Seasoning, you can have 

1      pound uncooked gemelli or casarecce pasta
 16   ounces smoked sausage, cut into 1/2-inch-thick slices 
2      cups chicken broth
 2     cups fresh corn kernels (about 3 ears)
 2     pounds raw peeled and deveined large shrimp
 2- 1/2     teaspoons Old Bay seasoning
 1     bunch scallions, sliced (about 1 cup)
 2     tablespoons fresh lemon juice (from 1 lemon) 
1     tablespoon fresh thyme leaves

1 .  Cook pasta in salted water according to package directions. Drain and transfer to a large serving bowl; cover to keep warm.

2.  While pasta cooks, cook sausage in a Dutch oven over medium-high, stirring occasionally, until browned, about 5 minutes. Drain and discard pan drippings. Stir in broth and corn. Bring to a boil; reduce heatto medium-low, and simmer until corn is tender-crisp, about 5 minutes.

 3       Add shrimp and Old Bay to sausage mixture; stir to combine. Cover and cook until shrimp are done, 2 to 4 minutes. Remove from heat, and stir in scallions and lemon juice.

Step 4        Add shrimp mixture to pasta; toss gently to combine. Sprinkle with thyme.
Heart Healthy


Tuesday, August 1, 2017

mmApple-Brined Turkey

Tired  of chicken , try this trukey recipe . Youre family will ask for more 
"Brining introduces flavor that penetrates to the bone"  "And, because brining adds moisture, the turkey can handle high heat."  
 TIME: 3 HOURS  45 MINUTES  SERVINGS: 8     TIME(OTHER): PLUS 25 HOUR BRINING AND DRYING

BRINE :
3    cups apple juice
1    green apple, quartered
1/2    navel orange
2       tablespoons coriander seeds
2       tablespoons fennel seeds
4       tarragon sprigs

1    medium bunch of thyme2    garlic cloves, crushed
2    tablespoons Old Bay seasoning
8    sage leaves
1    tablespoon whole allspice berries
2    whole cloves
1    tablespoon whole black peppercorns
2    cups light brown sugar
1    cup kosher salt
One 15-pound turkey, legs and breast separated (see  TIP)
HERB BUTTER
6    sticks unsalted butter (1 1/2 pounds), at room temperature
3    tablespoons chopped thyme
3     tablespoons chopped parsley
2     tablespoons chopped chives
2    tablespoons chopped sage
Salt
Freshly ground pepper

BRINE THE TURKEY
1.  In a pot, combine all of the ingredients except the turkey and add 4 cups of water. Bring to a boil, stirring to dissolve the sugar. Remove from the heat and add 12 cups of cold water. Let stand until cool. Add the turkey and refrigerate for 12 hours.

BRINE THE TURKEY
2.  Set a rack over a rimmed baking sheet. Remove the turkey from the brine and transfer it to the prepared rack; pat the turkey dry with paper towels and refrigerate it uncovered for 12 hours.

MAKE THE HERB BUTTER
3.  In a medium bowl, blend all of the ingredients except the salt and pepper.
Preheat the oven to 400°. Roast the turkey for about 2 hours, basting every 15 minutes with the melted herb butter and tenting the breast with foil after 30 minutes, until an instant-read thermometer registers 165° in the thickest part of the breast and 180° in the inner thigh. Let rest for 30 minutes. Carve and serve.

TIP:
Ask your butcher to separate the legs from the turkey.

SUGGESTED PAIRING

Spiced Pinot Noir: 2011 DeLoach Russian Riiver Valley
Heart healthy