Monday, October 30, 2017

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Scary hugs  and drooly kisses from Aunt Jeannie and Uncle Brian

Sunday, October 29, 2017

Sour Cream Cornbread

Prep : 10 minutes   Total time : 40 minutes    Makes 8 servings 

1-1/2            cups self-raising white cornmeal mix
1/4               cup all-purpose flour 
1                  can (14.75 ounces)  low-sodium cream style corn 
1                   (8-ounces) container  light sour cream 
3                  large eggs  , lightly beaten 
2                  tablespoons  chopped fresh cilantro 
1/2               cup (2 ounces) 2% reduced-fat shredded Cheddar cheese  *** optional

1 . Preheat oven to 450* . Heat a 10-inch cast iron skillet  in oven 5 minutes .
2 .  Stir together  cornmeal mix and flour  in a large bowl  ; add corn and next 3 ingredients  stirring just until blended . Pour  batter into lightly greased skillet . Top with cheese id desired .
3 .  Bake at 4 25* for 22 to 24 minutes  or until golden brown  and cornbread  pulls away from sides of skillet .

Try this twist :  You can also use Sour Cream Cornmeal in the recipe  --- just omit the cheese topping . hmmmmmmm  good

Thursday, October 26, 2017

Rum Glazed Ribs

Prep : 1-1/2 hours     Grill : 15 minutes  (optional)

6           pounds pork spareribs  , cut into serving size pieces 
2           cans (8 ounces each) tomato sauce 
1           cup dark rum 
1           cup honey 
1           cup red wine vinegar 
1           small onion , finely chopped 
1           tablespoon Worcestershire  sauce 
2           garlic cloves , minced 
1/2        teaspoon salt 
1/2        teaspoon pepper 

1 .      Place ribs in two un-greased 13-inch x 9-inch baking pans . Cover and bake at 350* for 1-1/2 to 2 hours  or until meat is tender .
2 .       Meanwhile , in a large saucepan , combine  the remaining  ingredients  . Bring  to a boil . Reduce  heat ; simmer  uncovered  , for 15 to 20 minutes  or until slightly thickened .
3 .       Drain  ribs  and discard cooking liquid  . Moisten a paper towel  with cooking oil  ; using long-handled tongs  , lightly coat  the grill rack  . Brush half  of the sauce  over the ribs  . Grill the ribs cover over medium heat  for 15 to 20 minutes  or browned  , turning and basting  occasionally with remaining sauce .

Wednesday, October 25, 2017

Tomato Soup

Prep : 25 minutes   Cook : 3 hours    Makes 16 servings 

3          quarts water 
4          bone-in beef short ribs (2 pounds)
2 to 3    Meaty soup bones  (beef shanks or short ribs  , about 2 pounds)
1           can (28 ounces) diced tomatoes , undrained 
3           celery ribs , halved
1           large onion , quartered 
1/2        cup chopped fresh parsley , divided 
1           tablespoon salt
1-1/2     teaspoons pepper 
4            carrots , cut into 3-inch pieces 
2            parsnips , peeled and quartered 
2           cups (16 ounces) sour cream 
1/2        cup all-purpose flour 
1/2         teaspoon ground nutmeg , optional
1           package (8 ounces) egg noodles , cooked  and drained 

1 .      In a large kettle , combine  the water , ribs , soup bones , tomatoes , celery , onion , 1/4 cup parsley , salt  and pepper . Slowly bring to a boil  , about 30 minutes  . Cover and simmer  for 2 hours  . Add carrots  and parsnips  ; cover  and simmer  for 1 hour  or until meat is tender .
2 .      With a slotted spoon , remove meat , bones  and vegetables . Strain  broth  and skim off fat ; return all but 1 cup broth  to kettle . Set reserved broth to kettle . Remove meat from the bones  ; dice  and return to kettle . Discard celery and onion . Cut parsnips  , carrots  and tomatoes  into 1/2-inch pieces  and return to kettle . Add remaining parsley . 
3 .       In a large bowl , combine the sour cream  , flour , nutmeg  and reserved broth  ; stir into soup . Add noodles  . Cook and stir until thickened  and heated through  (do not boil) .

My  sister  made this soup when I was small , each spoonful brings back memories .
Thanks Sis ( sis raised me  after our mother died , I was  7 years old  , I call her mama).

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 .    

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

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.

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