Wednesday, April 16, 2014
Saturday, April 12, 2014
Tuesday, April 1, 2014
8 slices bacon
Barbeque seasoning, to taste
Preheat oven to 450 degrees.
Wrap shrimp with 1/2 slice of bacon, securing with a toothpick. Be sure and use the large shrimp--the cooking time for the shrimp and the bacon is similar. If you use medium-sized shrimp, you might want to precook the bacon a little--over cooked shrimp are tough and rubbery--and a real shame.
Line a jelly roll pan with foil and place baking rack in pan. Place the shrimp on the rack, and sprinkle lightly with the seasoning, turn and sprinkle other side. Let the shrimp sit for 15 minutes. The bacon will turn from creamy white to a little opaque, and the seasonings will soak in.
Cook the bacon for 10 to 15 minutes. The rack keeps the shrimp from sitting in the draining bacon fat.
1/4 cup water
1/4 cup apple cider vinegar
2 tbsps fresh squeezed orange juice
1/4 cup corn syrup
2 tbsps Jack Daniel’s Tennessee whiskey
1/2 tsp cayenne
1-1/2 tsps prepared horseradish
Salt and freshly ground black pepper, to taste
Place all ingredients in a food processor. Blend for 1 minute, or until thoroughly combined and mixture is smooth. Refrigerate covered until ready to serve.
Use when grilling chicken or shrimp; brush lightly over the meat during the last few minutes of grilling. This sauce is also great for dipping; set some sauce aside for passing at the table.
Monday, March 31, 2014
Wednesday, March 19, 2014
Friday, March 14, 2014
Deep peace of the running wave to you.
Deep peace of the flowing air to you.
Deep peace of the quiet earth to you.
Deep peace of the shining stars to you.
Deep peace of the gentle night to you.
Moon and stars pour their healing light on you.
Deep peace of Christ,
of Christ the light of the world to you.
Deep peace of Christ to you.
2 tbsp. sweet mustard (with ½ tsp. chopped chives added)
1/4 lb. corned beef, shaved
8-10 oz. Kerrygold Dubliner Cheese shredded (or equal parts Swiss and Cheddar)
2 oz. cream cheese, softened
1 cup cabbage, shredded fine
1 tsp. onion powder
1 egg, beaten with 1 tbsp. water, for egg wash
Cook cabbage in boiling salted water until just wilted but still crisp. Drain cabbage well, may even press between paper towels to reduce water. Mix cabbage with cream cheese and onion powder; set aside.
Roll out one sheet of puff pastry on a floured board to 10 x 12 size; place on sheet pan lined with parchment paper. Brush mustard over pastry, leaving a 1/2 – 1 inch border around the edge.
Top with a layer of corned beef, leaving the border; spread cream cheese mixture on top leaving the border. Sprinkle with cheese. Brush the border with the egg wash. Add the second sheet of puff pastry which has also been rolled on a floured board to the 10 x 12 size. Place this sheet on top of the cheese and line up the edges; trim with knife if needed. Crimp the edges with a fork, all the way around; joining the two pastries. Brush the top with egg wash. Cut three diagonal slits in the top pastry sheet to allow steam to escape. Bake in a preheated 450 degree oven for 20 – 25 minutes, until puffed and lightly browned. Allow to cool for a few minutes before cutting. Serve with Russian Dressing for dipping if you like.
Thursday, February 20, 2014
Brown Sugar Pound Cake
1-½ cups butter, softened
2 cups light brown sugar, packed
1 cup sugar
5 large eggs
3 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
1 cup milk
1/3 cup Sweet Lucy Liqueur (omit if you don’t like it)
1 (8-oz) bag toffee chips
1 cup pecans, toasted and rough chopped
Beat butter until creamy; add sugars beating until fluffy. Add eggs one at a time. In medium bowl combine dry ingredients. Add flour mix to batter alternately with milk, beat until barely mixed. Stir in toffee and pecans. Spoon batter into a greased pan and bake in a preheated 325 degree oven for 1 hour and 15 minutes or until wooden pick comes out clean. To prevent excess browning, cover cake with foil while baking for the last 30 minutes. Let cake cool in pan for 10 minutes; remove from pan, and let cool completely on a wire rack.
1 cup light brown sugar, packed
3 tablespoons butter
2 tablespoons Sweet Lucy Liqueur (can substitute rum or 1 tsp vanilla)
In a saucepan, combine milk and sugar; bring to a boil over medium-high heat, whisking frequently – do not burn. Reduce heat, and simmer for 8 minutes, whisking constantly. Remove from heat; whisk in butter and Sweet Lucy or flavoring. Spoon icing while hot over the cooled cake. The icing will harden as it cools. Cover cake and it’s better the next day if you can wait.
Wednesday, February 19, 2014
1 beef roast of your choice
4 small baking potatoes, quartered
4 small yellow onions, quartered
4 large carrots, quartered
1 package Ranch Dressing seasonings
1 package Au Jus seasonings
1 stick butter
6 Peperoncini, or more if you like
1 tablespoon corn starch
Sea salt and fresh cracked pepper to taste
Spray a Dutch oven with cooking spray. Salt and pepper the roast. Place in pan, spread half of seasonings mixings on roast, rub in; flip and repeat. Place peppers on top of roast along with the butter. You can put the whole stick, but I usually slice and cover top of roast with butter and then peppers on top. Place carrots, potatoes and onions around the roast; place top on pan and place in a 200 degree oven. After 4 hours, remove and turn over the roast. Return to oven, raise temperature to 235 and cook for 3-4 more hours depending on cut and size of roast. When done, remove from oven and pour as much of the pan juices as possible in small sauce pan; add cornstarch; bring to a boil stirring constantly to thicken -adjust cornstarch to your desired thickening. Pour thickened sauce back over the roast and allow to set in pan until ready to serve.
Thursday, February 13, 2014
1-1/2 cups sugar
3/4 cup buttermilk
1/2 cup butter (not margarine)
2 tablespoons corn syrup
1 teaspoon baking soda
2 teaspoons vanilla
In a saucepan, stir together the sugar, buttermilk, butter, corn syrup, and baking soda. Bring to a boil, and cook for 7 minutes. Remove from the heat, and stir in the vanilla. Note: for the caramel color allow to cook at almost soft boil and you will see it caramelize. If you reduce heat after the initial boil, it will be a lighter and whiter color. Both are addicting!!!(Makes 2 cups and you can easily make half this much)
Wednesday, February 12, 2014
Southern Hot Fudge Pie (flavored with a swig of Coca-Cola) a Valentine for the CHOCOLATE LOVER in your life
Warning, this is fudge decadence that you can make, cook and serve it in less than an hour! That swig of Coca-Cola is like adding a magic potion to perfection! Happy Valentines!
Tuesday, February 11, 2014
2 cups uncooked brown rice (not minute rice)
2 cups shredded cheese, divided (I used a mixture of white cheeses – Provolone, Asiago, Parmesan, etc)
Sea salt and fresh cracked pepper to taste
1 can (10.5 ounce) cream of chicken soup
1 can (10.5 ounce) cream of onion soup or cream of mushroom
1/2 cup half and half
1 teaspoon ground sage
2 teaspoons ground thyme
1 teaspoon onion powder
1/2 teaspoons celery seeds
1/4 teaspoon cayenne pepper
1 cup onion, chopped and sautéed
3 cups water with chicken bouillon (or chicken broth)
2 small containers fresh mushrooms, sliced
8 tablespoons butter, divided
2 tablespoons oil
Preheat oven to 350 degrees. Spray 9 x 13 casserole with cooking spray. Melt 4 tablespoons butter and mix with soups, sautéed onion, half and half, and spices; set aside. Layer rice, salt and pepper to taste; then 1 cup cheese in casserole. Sauté mushrooms in 4 tablespoons butter and oil in a hot skillet or sauté pan until golden brown; place all but 1 cup of sautéed mushrooms on top of rice and cheese. Salt and pepper chicken pieces and place on top of mushrooms. Dob soup mixture over the chicken and rice. Pour water or broth on top. Bake uncovered for 2 hours, checking water after 1 hour. (If water is absorbed before chicken and rice are completely cooked, you can add an additional 1/2 cup to keep moist) Remove from oven, sprinkle with remaining mushrooms and cheese; return to oven to allow to melt.
Monday, February 10, 2014
Why not have breakfast for supper - oh yeah, now you're talking!
2 tablespoons sugar
4 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
Combine the dry ingredients in a bowl, whisk, set aside.
2 cups buttermilk
4 tablespoons melted butter
1 teaspoon vanilla
2 beaten eggs
Combine the wet ingredients in a second bowl, whisk. Add the wet ingredients to the dry and whisk until just combined. Fry in a pan with butter. Top with maple syrup. Don't skimp on the ingredients – use real butter and real vanilla extract, but especially real maple syrup and real buttermilk.
4 cups cooked, shredded chicken
2 cups shredded Monterey Jack cheese
1 (10-ounce) can green enchilada sauce
3 tablespoon butter
3 tablespoon flour
2 cups chicken broth
1 cup sour cream
1 large yellow onion, diced and sautéed
1 (7.5-ounce) can diced green chilies
Salt and fresh grated pepper, to taste
Monday, February 3, 2014
Heat the oil on medium-high heat in a large (8-quart) pot. Cut the sausage into bite size pieces; put it into the pot in a single layer. When the sausage has nicely browned, remove it with a slotted spoon and set aside.
Sunday, February 2, 2014
Bourbon Balls with plenty of chocolate and bourbon - you'll see why they're a tradition with one Tennessee family
|Linda and George Shraeder share a toast with Brenda Whalley who brought the Chicken and Wild Rice Casserole.|
RECIPE Captain Rodney's Cheese Bake
“The wines I featured were: Garnacha de Fuego Old Vines – a red zinfandel with a sweet finish;
Josh Cellars – a merlot that is a smooth, full bodied wine with a light spice on the finish; and Plungerhead cabernet sauvignon – a heavy northern Californian wine with a subtle hint of black cherry,” noted Matt Cleek Mid-Town Wine Shoppe and Spirits.
Monday, January 27, 2014
Saturday, January 25, 2014
Bacon Blanketed Asparagus Bundles are an easy appetizer and award-winning . . .served with Balsamic Dunking Sauce
20 -25 small asparagus spears
4 slices thin-cut bacon
1-1/2 tbsp olive oil
1 tbsp brown sugar
Thursday, January 23, 2014
Wednesday, January 22, 2014
BBQ Slider Burgers