all sorts of recipes, from me to you

all sorts of recipes, from me to you…

Thursday, June 28, 2012

Summer Salad

I’m a summer type of person!  I love the warmth, the flowers, the sun and the abundance of fresh vegetables at the farmers markets. 


We’ve already hit the hot part of summer ~ 101 degrees is predicted for today, and it’s only June!  I’m wondering what July and August will bestow upon us.  It’s that part of the year when it’s too hot to cook and eat a heavy meal, and way to hot to start the oven.  





That means cool crunchy summer salads filled with an assortment of vegetables.  They’re not just fresh and cool; they’re healthy and filling on a hot summer day.  A salad can be just about anything and is as good as the hands that prepare it…



Summer Salad

Ingredients:

3 tablespoons olive oil
4 cloves garlic, minced
2 tablespoons lemon juice
½ teaspoon sugar
½ teaspoon freeze-dried red jalapeños
5 medium tomatoes, sliced into wedges
1 cucumber, sliced into half-moons
1½ cups corn kernels (about 2 ears)
Salt and pepper, to taste

Method:

In a small bowl, toss together the first 5 ingredients.
Stir together the tomatoes, cucumber and corn in a medium bowl.
Pour dressing over the vegetables.
Season with salt and pepper.
Serve


Are you a summer, winter, spring or fall type of person?



Be sure to visit my friend, Linda’s blog, @My Kind Of Cooking.  She has unique tips on Tuesdays and yummy recipes every Friday!





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Tuesday, June 26, 2012

Eggs Pipérade


Pipérade is a quintessential Basque dish, originating in the far-most southwest of France, on the border with Spain, below the Atlantic Pyrenees.  It combines the traditional regional ingredients with a little quandary.  Is it a side dish, or a meal on its own?




Absolutely, the recipe holds true to the region, using produce that was available at the time ~ bell peppers, tomatoes and onions.  The addition of garlic, eggs, ham, prosciutto, chicken or seafood makes it a more substantial dish.  If you want a little bite, add a pinch or two of paprika.


This is one of those dishes we all love; quick and easy to prepare, with each cooks’ version being slightly different from the rest; swap what you want.  This is a simple dish that doesn’t require exactness!  It seems to me, it can even be considered Southwestern fare…


Eggs Pipérade

Ingredients:

1 teaspoon olive oil
¾ cup chopped green bell pepper
¾ cup chopped red bell pepper
2 cloves garlic, minced
½ teaspoon dried chives
¼ teaspoon salt
½ teaspoon seasoned pepper
1 (14.5 ounce) can diced tomatoes, undrained
4 large eggs, beaten lightly
½ cup cheddar cheese, grated

Method:

Heat oil in a large nonstick skillet over medium-high heat.
Add peppers and sauté for 5 minutes, or until tender.
Add garlic and chives, sauté for one minute.
Season with salt and pepper.
Pour tomatoes into mixture and cook a couple of minutes, or until liquid almost evaporates.
Gently stir in eggs.
Cover and cook 3 minutes until set.
Garnish with cheese.
Cut into 4 wedges and serve.


No matter what it is, it’s essentially simply a dish of savory scrambled eggs!




Be sure to visit my friend, Linda’s blog, My Kind of Cooking.  She has Tuesday tips and Friday recipes for you!






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Thursday, June 21, 2012

Spicy Garlic Shrimp with Tomatoes




When I was growing up, Mom used to boil shrimp for shrimp cocktail when entertaining.  The aroma drove our cat crazy and made me want to leave the house.  No way was I eating shrimp!





I still don't really care for shrimp cocktail; however, many years later, when Bill and I were in Key West one winter, I liked the looks of the fried shrimp at our favorite beer garden restaurant and gave one a try ~ shock, it was excellent!  Of course, unlike here in “Chicagoland,” the shrimp was very fresh there, which most likely made a difference!





Since then, shrimp dishes appear on our dinner table here at home, off and on.  This one has more than a generous amount of heat, so adjust the garlic, red pepper and Montreal seasoning according to your taste.  This is a quick, delicious recipe that I hope you’ll try!



Spicy Garlic Shrimp with Tomatoes

Ingredients:

2 tablespoons olive oil
8 teaspoons bottled minced garlic
½ teaspoon crushed red pepper
¼ teaspoon sugar
2 teaspoons McCormick Montreal Seasoning
14.5 ounce can diced tomatoes
1 green bell pepper, chopped
Juice of 1 lemon
1-½ pounds peeled and deveined large shrimp, tails intact

Method:

Heat large skillet over medium-high heat; add olive oil.
Add garlic, red pepper, sugar and Montreal seasoning; sauté 1 minute.
Add tomatoes and bell pepper.
Cook until peppers start to soften.
Add shrimp; sauté 3-4 minutes.
Toss with lemon juice.
Serve with rice.

ENJOY!!!



Be sure to visit my friend, Linda’s blog, @My Kind Of Cooking.  She has unique tips on Tuesdays and yummy recipes every Friday!






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Monday, June 18, 2012

Deviled Eggs



She was often called, "the South’s answer to Julia Child."  Edna Lewis is her name; and, among other things, she knew how to shake up deviled eggs!  






She sliced off a third of the top of each egg and then it had its own little cup.  Then she whipped up her own mayonnaise and combined it with sieved egg yolks, cream, sugar and vinegar.  They are pure deviled eggs with a surprising touch of sweetness.  A great tip of Edna’s:  after the eggs have cooked and as you run cold water over them to stop the cooking, shake the pan as you do so, to crack the eggshells gently all over.


For those of you not familiar with the legendary Edna Lewis, she was a woman who brought a “quiet dignity and elegance” to Southern cooking.  She was a “cook’s cook,” and a chef with plenty of experience.  She often assumed you are knowledgeable in cooking techniques with an educated palate. 


This recipe is from my favorite cookbook of hers ~ The Gift of Southern Cooking by Edna Lewis and Scott Peacock.  Peacock lived with and cared for Lewis for more than six years before her death in 2006 at age 89.  Miss Lewis, in turn, taught him about cooking and much more.  Scott says of Edna, she was “a deeply sensitive person and cook” who took Southern food seriously and was proud of her contributions to it while not being affected by the flattery or attention from others.”









In a 1989 interview with the New York Times, Lewis said, "As a child in Virginia, I thought all food tasted delicious. After growing up, I didn't think food tasted the same, so it has been my lifelong effort to try and recapture those good flavors of the past."  She definitely did it with this recipe for deviled eggs!

We’re heading into summer and deviled eggs are a must at a cook-out, picnic, or covered dish dinner! Here’s the recipe:


Deviled Eggs

Ingredients:

1 dozen large eggs
1 tablespoon kosher salt
1½ tablespoons cider vinegar
½ teaspoon sea salt, or more to taste
1 teaspoon granulated sugar
½ cup mayonnaise
2 tablespoons heavy cream
2 teaspoon chopped chives, chervil or tarragon, if desired
Paprika, if desired

Method:

Put the eggs in a large saucepan, and pour in enough water to cover them by 2 inches.
Add to water 1 tablespoon salt and 1 tablespoon of the vinegar.
Bring the water and eggs to a hard boil over high heat.
Immediately remove them from the heat and cover.
Let sit covered for 20 minutes.
Pour off the hot water, and run cool tap water over the eggs to stop the cooking.
Shake the pan as you do so, to crack the eggshells gently all over.
Peel the eggs.
*Slice the top third of the egg off crosswise, and with a spoon remove the yolks from each egg, leaving the egg “cups.”
Using a wooden spoon, rub the eggs through a fine sieve into a mixing bowl.
Blend in the remaining vinegar, sea salt, sugar, and mayonnaise until smooth.
Blend in the heavy cream.
Taste for seasoning, adding more salt, sugar or vinegar if needed.
Add more mayonnaise or cream if mixture is too dry.
Use a teaspoon to fill the egg cups.
Arrange on a plate and sprinkle with chopped herbs or paprika, if desired.

*Pam's note:  I sliced the eggs in half for two deviled egg cups per egg.




I am hooked on these deviled eggs…  YUM!



Be sure to visit my friend, Linda’s blog, @My Kind Of Cooking.  She has unique tips on Tuesdays and yummy recipes every Friday!





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Friday, June 15, 2012

Easy Easy Berry Cobbler



Berry Cobbler does not get much easier than this…






This recipe is incredibly easy and seemed unreal, when I saw it on Pinterest and was led here.  It uses just 3 ingredients:  frozen fruit, cake mix and Sprite Zero soda.  Plus, it is not so high in calories as is the usual cobbler! 

I used a combo of raspberries, blackberries and blueberries because that is what we like ~ you can use strawberries, peaches, cherries, or any combo you favor.  There has been a box of lemon cake mix in my kitchen cabinet for ages, so I used it.  The recipe calls for a white cake mix and next time, I will try that.  


Layer of frozen berries




Here’s what I learned:

The recipe calls for not stirring the cake mix and soda together.  I followed that and baked it for 45 minutes.  When pulled out of the oven, I saw some of the cake mix laying on top; very dry.  I poured about ¼ cup more soda over it in the dry spots, and stirred the surface around a little with a fork, then baked it for another 10 minutes ~ 55 minutes, total baking time.  



After pouring soda over the top of the cake mix



Some of the reviewers stated that they stirred the cake mix and soda together before baking.  The recipe says that stirring it makes a smooth cake-like topping, instead of a crust like cobbler. 

The way I made it, turned out crumbly and delicious.  It was not runny, like cobblers many times are ~ the consistency was perfect; juicy fruit with a great crust and not too sweet.  It has a sweet/tart thing going on, different and delicious!

We really liked this!  So easy, peasy and good!  I had cool whip on hand, but it would be great with a scoop of ice cream!  If you like cobblers, you have to try this!








Berry Cobbler

Ingredients:

2 (12 ounce) bags frozen mixed berries
1 box white cake mix (NO PUDDING)----I used lemon
1 can diet 7-up or sierra mist (clear soda)---I used Sprite Zero

Method:

Preheat oven 350 degrees.
Coat a 9” x 13” baking dish with cooking spray.
Place frozen fruit in baking dish.
Add dry cake mix over the top.
Pour soda SLOWLY over cake mix.
DO NOT stir the cake mix and the pop---this will give you a ‘crust.’  If you stir the two you will have a cake-like topping.
Bake 350 degrees for 45-50 minutes.
Serve with ice cream, or not.



I will be making this again very soon and will use a white cake mix and frozen cherries, if I’m lucky enough to find them!!!



Pam's note:  Update June 23rd:  I made it using the white cake mix---it's even better!




Be sure to visit my friend, Linda’s blog, @My Kind of Cooking for great tips and delicious easy recipes! 








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Wednesday, June 13, 2012

Crispy Creole Onion Rings



From her beguiling "Hey y'all" to her grits, the queen of Southern cuisine captivated me many years ago, when I first saw her cooking on the Food Network ~ and then this happened.  I’m talking about Paula Deen.  I particularly like her now, after making her lightened up version of a delectable dish.





Onion rings are lip-smacking good; but to me, that means deep-fried in a vat of hot oil, until crispy and golden.  When trying to imagine this recipe, with raw onion rings swished through egg whites, then coated with seasoned panko bread crumbs and baked, I was skeptical they would be fit to eat.

It’s a surprising recipe ~ delicious onion rings, without all the fat!  Coated with Creole seasoning, they have great flavor, and they’re crispy too, thanks to crunchy panko!   I have visions of this being repeated many times!



Crispy Creole Onion Rings

Ingredients:

¼ cup flour
2 teaspoon Creole seasoning
2 large egg whites
2 cups panko bread crumbs
2 large sweet onions, sliced and separated into ½” -thick rings

Method:

Heat oven to 450 degrees
Coat 2 rimmed baking sheets with cooking spray.
Whisk together flour and 1 teaspoon of the seasoning in small bowl.
Lightly beat egg whites in another small bowl.
In a third small bowl, combine panko and remaining 1 teaspoon seasoning.
Dredge onion rings in flour mixture, gently shaking off excess.
Dip in egg whites, letting excess drip off.
Dredge in panko mixture to coat, and place on prepared pans.
Coat onion rings lightly with cooking spray.
Bake 6 minutes.
Turn onion rings and bake until lightly browned, 4 to 6 minutes longer.
Serve immediately.


Ummmm, mmm!



Be sure to visit my friend, Linda’s blog, @My Kind of Cooking for great tips and delicious easy recipes! 






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Tuesday, June 5, 2012

Country Club Chicken is a Hit Here!



I seldom cook with canned soup these days, but it definitely has its place in this tasty dish!






This recipe with BACON caught my eye over at Cathy’s great blog, Wives with Knives.  Evidently, the recipe has been making Pinterest and blog rounds lately, and since Kathy said it was delicious ~ it will be making repeat performances at her house; I had to give it a try. 

It’s comfort food all the way.  A creamy sauce of bacon, mushrooms, white wine, cheese, apple and onions, smothering juicy chicken, in a large bowl filled with plenty of spaghetti ~ what’s not to like about this?

I am happy to say, this is absolutely scrummy and more than worthy of the effort to cook it.  I would not hesitate to serve it to company.  Country Club Chicken will be making repeat performances here also!  I hope you try it! 




Country Club Chicken

Ingredients:

1 pound spaghetti
4 chicken breasts
1 large onion, diced
7 oz mushrooms, sliced
1 can cream of mushroom soup
4 or 5 slices bacon
1/4 cup dry white wine or chicken broth
2/3 cup sharp cheddar
1 apple (I used Granny Smith), peeled and diced
Pepper and salt, if desired

Method:

Cook bacon in skillet until crisp; set aside and crumble. Do not drain pan.
Season chicken with salt and pepper and brown on each side in same skillet you cooked the bacon in; place in casserole dish.
Cook the onion for 3 minutes. 
Add mushrooms and cook for an additional 3 minutes. 
Add the chopped apple and cook for another 3 minutes. 
Pour in the white wine and deglaze the pan.
Add the mushroom soup, bacon and grated cheese; mix well.
Season with pepper and salt, if desired.
Pour sauce over chicken and bake at 350 for 30 minutes.

While chicken is baking, cook spaghetti according to package directions.
Place spaghetti in a large bowl.
Top with chicken and pour the sauce over all and serve.



It’s delicious and just as good leftover, if you are lucky enough to have any left!  And, it’s equally delicious served over mashed potatoes or rice!



Be sure to visit my friend, Linda’s blog, @My Kind of Cooking for great tips and delicious easy recipes! 






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Friday, June 1, 2012

Parmesan-Crusted Pork Chops



These pork chops have a crunchy, cheesy coating that makes them scrumptious!




This recipe is so straightforward and simple ~ you won’t believe how delicious the chops are until you try it.  The better your parmesan cheese, the better the chops.  Buy a wedge of the cheese and grate it yourself.  The chops are baked instead of fried, lessening the fat content.  Just be sure not to overcook them; bake until they are fork tender and golden brown. 

The flavors in these moist, savory pork chops would go with about any side dish you favor.  I served them with noodles and a green salad.  I would recommend this dish to any pork lover! 



Parmesan-Crusted Pork Chops

Ingredients:

1 tablespoon olive oil
1 egg
2 teaspoons lemon juice
½ cup panko bread crumbs
¼ cup grated Parmigiano-Reggiano cheese
½ teaspoon dried oregano
½ teaspoon dried basil
½ teaspoon salt
1 teaspoon seasoned pepper
4 center-cut loin pork chops, about ¾ to 1-inch thick



Method:

Preheat oven to 400 degrees.
Spread olive oil over baking sheet.
Whisk egg and lemon juice to blend.
Combine bread crumbs and remaining ingredients, up to pork chops, on a plate.
Place pork in egg wash.
Dredge pork in crumb mixture, pressing to adhere.
Place on prepared baking pan.
Bake for about 20 minutes, turning once half-way through baking time.
Cook until they are fork tender and cooked all the way through, with a golden brown crust.


You will hear plenty of “Ummms” around your table, when you serve these chops!



Be sure to visit my friend, Linda’s blog, @My Kind of Cooking for great tips and delicious easy recipes! 







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