I love Everything Bagels!
It’s all about those great seasonings...
Showing posts with label Poppy seeds. Show all posts
Showing posts with label Poppy seeds. Show all posts
Mouthwatering Creamy Ritz Chicken Bake
Chicken never tasted quite so good!
This dish is comforting, delicious, rich and buttery with tender bites of chicken ~ a recipe that’s in about any community or church cookbook, and surprisingly, there are a minimum of variations from one recipe to the next.
Home-made Salad Supreme Seasoning
You’ve probably bought a jar of Salad Supreme Seasoning at your favorite grocery store but, did you know it tastes the same and it’s easy and cost effective to make your own?
This is a great blend of herbs and spices and Parmesan cheese. You can claim it as your version by adding more or less of one of the ingredients. I go a little heavy on the garlic powder and cayenne pepper. Parmesan cheese can be replaced with Romano cheese, or leave the cheese out altogether.
Home-made Salad Supreme Seasoning tastes great when added to most any salad: potato salad, cabbage salad, chicken salad, pizza salad, crab salad and pasta salads. Sprinkle some on grilled or steamed vegetables ~ try it on baked potatoes or deviled eggs and even egg salad. It will spice up your hamburgers and chicken wings before grilling. Slather it on buttered breads before toasting, appetizers and sprinkle some on cottage cheese. Add it to vinegar and oil for a delicious vinaigrette. Then try it on pork ribs! Wherever your imagination takes you with it…
Here’s the home-made version (I double it):
Home-made Salad Supreme Seasoning
Ingredients:
3 teaspoons sesame seeds
2 teaspoons paprika
1½ teaspoon salt
1 teaspoon poppy seeds
1 teaspoon celery seeds
½ teaspoon garlic powder
2 dashes cayenne pepper
4 tablespoons Parmesan cheese or Romano (fresh is best)
Method:
Combine all ingredients and mix well.
Store in a covered container in the refrigerator.
It’s a great “perk-up” for salads and veggies!
Be sure to visit my friend, Linda’s blog @My Kind of Cooking for great tips, recipes. She’s having a Double Giveaway now!
Honey Poppy Seed Pasta Salad/w Shrimp
Woo hoo!!! The heat has arrived in Northern Illinois, bringing with it the craving for cold pasta salads!
There’s nothing quite like a crisp cool salad to dig into at your backyard barbecue when the thermometer soars.
Honey Poppy Seed Pasta Salad can be easily adapted to your taste with whatever flavors you favor. Start with wagon wheel pasta and add colorful veggies of your liking, combining it all in a honey, poppy seed and Dijon mustard dressing for the finishing touch.
This versatile salad recipe was published in our local newspaper, The Northwest Herald, recently. I made a vegetarian version of it using shrimp; however, it is really delicious using cut-up chicken, as in rotisserie chicken ~ or you could try it with ham. The recipe also includes one diced apple and one cup grape halves and toasted slivered almonds which I omitted, catering to individual tastes.
If you like colorful chilly pasta salads in the heat of summer, I guarantee you’ll be wild about this one! It’s a perfect pasta salad for your guests to relish!
Honey Poppy Seed Pasta Salad w/Shrimp
Adapted
Ingredients:
1 pound wagon wheel pasta
1 pound medium shrimp, (30-30 per pound), peeled and deveined
1 yellow bell pepper, cored and diced
1 red yellow bell pepper, cored and diced
1 orange bell pepper, cored and diced
1 cup snow pea pods, sliced into thirds
4 scallions, thinly sliced
½ cup mayonnaise
¼ cup honey
3 tablespoons cider vinegar
2 tablespoons Dijon mustard
Zest of ½ orange
1 tablespoon poppy seeds
½ teaspoon salt
¼ teaspoon ground black pepper
Method:
To a large pot of boiling salted water, add pasta and cook until al dente.
Rinse in cold water to stop the cooking, drain well and set aside to cool.
In a large bowl, combine the shrimp, bell peppers, snow peas and scallions.
In a small bowl, whisk together the mayonnaise, honey, vinegar, mustard, orange zest, poppy seeds and salt and pepper.
When the pasta has cooled, add it to the bowl with the veggies and shrimp, then toss to combine.
Add the dressing and stir to coat.
Chill for 1-2 hours and serve.
Makes 12 servings
ENJOY!!! It’s delicious!!!
Be sure to visit my friend, Linda’s blog @My Kind of Cooking for great tips and recipes. She’s having a Double Giveaway now!
A Tate’s Bake Shop Giveaway & Orange Poppy Seed Muffins
“Hello” all you fantastic cookie lovers!
I bet I will have you drooling shortly!
I was drooling before I could even get all the beautiful packages opened when the box from Tate’s Bake Shop arrived. Inside were the thinnest, crispiest cookies I have ever eaten and a copy of Tate’s Bake Shop Cookbook by Kathleen King. They are buttery delicious and have the honor of being featured in the magazine ~ Everyday with Rachael Ray, The Boston Globe, The New York Times and The Gourmet Retailer.
Right now though, I want to tell you a little about Kathleen King, the owner and baker at Tate’s Bake Shop in Southampton, New York. She was born there and first began selling her chocolate chip cookies at her father’s North Sea Farms roadside stand. Kathleen has been famous for her chocolate chip cookies since she started baking them as an 11-year-old girl. They were such a hit that selling them put her through college. Her cookies are sweetly magnificent ~ perfect!
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| Kathleen King ~ owner, Tate's Bake Shop |
And here’s a really sweet surprise from Kathleen ~ one of you lucky people will be winning the same package I received. It’s filled with 3 boxes of cookies: oatmeal raisin (the best I have ever eaten!), white chocolate macadamia nut (YUM!), and her award-winning famous chocolate chip. And the extra-added attraction is a copy of Tate’s Bake Shop Cookbook by Kathleen King with the foreword written by none other than Ina Garten!
I love Tate’s Bake Shop Cookbook! It’s chocked-full of a yummy assortment of desserts and treats, with a few being: Orange Moss (Kathleen has great memories of her grandmother making this light dessert often), Peanut Butter Bread (a must-try!), Gorp Cookies (trail mix turned into a cookie), Oatmeal Scones, Fresh Blueberry and White Chocolate Tart, Magic Bars (an old-style cookie bar from the 1930’s), Raspberry Charlotte, Blueberry Buckle, Bob’s Mud Cake (an interesting recipe given to Kathleen by her professor at Cobleskill College), Whole Wheat Quick Bread and…
The first recipe I tried from Kathleen’s cookbook: Orange Poppy Seed Muffins. Bill was drooling while the muffins were baking up. Oh, my gosh! What a fantastic aroma coming from the oven! They are delicious ~ a very light citrus muffin with a flavor that can be changed to lemon or tangerine. The texture is so light and the top so springy with just a tad of crispiness on the edge after baking. I will be making them with lemon the next time for a change.
Orange Poppy Seed Muffins
1¼ cups all-purpose flour
1¼ teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup butter, softened to room temperature
¾ cup sugar
2 large eggs, separated
1 tablespoon freshly grated orange fzest
1 teaspoon vanilla
½ cup buttermilk
2 tablespoons poppy seeds
Preheat oven to 400 degrees.
Grease nine 3 x 1½-inch muffin cups.
In a medium-size bowl, stir together the flour, baking powder, baking soda and salt.
In a large bowl, cream the butter and sugar until the mixture is light and fluffy. Add the egg yolks one at a time, beating well after each addition.
Beat in the orange rind and the vanilla.
Add the flour mixture and buttermilk alternately to the butter mixture, finishing with the flour mixture.
Fold in the poppy seeds.
Beat the egg whites to soft peaks and fold them into the flour mixture.
Spoon the batter into the prepared muffin cups, filling them to the top.
Bale them for 20 minutes or until a cake tester or toothpick inserted in the center of one muffin comes out clean.
Yield: 9 muffins
Now, on with the giveaway!
Like I mentioned earlier, if you are the lucky winner you will receive 3 packages of goodies: chocolate chip, white chocolate macadamia nut and oatmeal raisin cookies plus the magnificent Tate’s Bake Shop Cookbook by Kathleen King.
Here are the rules:
- Leave a comment on this post telling me you are a follower through Google Friend Connect (on the side bar of this blog) and what your favorite Christmas treat is.
- For an extra entry become a fan of Tate’s Bake Shop Facebook fan page and leave me a separate comment telling me you’ve done that.
- For a third entry, follow this blog on the Facebook Networked Blogs (on sidebar of this blog) and leave a comment telling me you’ve done so.
- This giveaway is open only to U. S. residents.
- The giveaway is open through midnight CST, Tuesday, December 14, 2010. The winner will be selected by Random.org and announced on Wednesday, December 15th.
If you can’t wait until the drawing or are not the winner, Tate’s Bake Shop is offering the readers of Pam’s Midwest Kitchen Korner a coupon worth 15% off any tatesbakshop.com purchase now through December 31, 2010. Please use the discount code: cookie.
Good luck to all of you!
My only regret is that I don’t live close enough to Tate’s Bake Shop in the Hamptons. That would be a heavenly sweet thing!
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DINNER PARTY
Jules-Alexandre Grun
ᴡᴏᴏ ʜᴏᴏ!!!
