Let’s Eat

Greek-Style Chicken

2012-01-21T22:09:00.002-06:00

The inspiration for tonight’s dinner came from this tilapia dish that Andy loves. In addition to the tomatoes and olives, I decided to add white beans to give the dish a creamy taste and texture. I used chicken tenders because they cook quickly, but chicken breasts would work equally as well. Our side dish was risotto, but grits are another option. Enjoy!

Greek-Style Chicken
1 onion, halved and cut into slices
2 garlic cloves, minced
Olive oil
2 Tbsp. balsamic vinegar
Greek seasoning
1 lb. chicken tenders
1 Tbsp. dried oregano
1/4 tsp. crushed red pepper
1 (14.5-oz.) can diced tomatoes
1/4 cup pitted kalamata olives
1 (15-oz.) can cannellini or Great Northern beans
Salt and black pepper to taste

1. Sauté onion and garlic in hot oil in a large skillet for 5 minutes; stir in balsamic vinegar. Season chicken with Greek seasoning; place in skillet. Cook 3 to 4 minutes on each side or until chicken begins to brown. Stir in oregano and next 4 ingredients. Cover and simmer 20 minutes or until chicken is done. Season with salt and pepper to taste.

Cranberry-Almond Pancakes

2012-01-15T22:05:00.000-06:00

1 1/2 cups all-purpose flour
3 Tbsp. sugar
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 cup dried cranberries
1/4 sliced almonds1 1/2 cups buttermilk
3 Tbsp. butter, melted
2 eggs, lightly beaten
1/2 tsp. vanilla extract
Syrup

1. Combine flour and next 6 ingredients in a mixing bowl. In another bowl, combine buttermilk and next 3 ingredients. Gradually add wet ingredients to dry ingredients, stirring just until combined.
2. Scoop 1/4-cupfuls of batter onto a hot grill pan or griddle. Cook until bubbles form on surface and edges look dry. Turn over pancakes and cook 2 minutes. Serve warm with warm syrup.

Blueberry-White Chocolate Chip Blondies

2012-01-14T21:58:00.001-06:00

These cookies are some of the most popular that I make, probably because of the unusual combination of flavors. I decided that those same tastes would make tasty blondies—the inspiration for this recipe. The addition of lemon zest adds depth of flavor and freshness. Enjoy!

Blueberry-White Chocolate Chip Blondies
1 cup butter, softened
1 1/2 cups granulated sugar
2 eggs
2 tsp. vanilla extract

2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon kosher salt

Zest from 1 lemon
1 bag white chocolate chips

1 cup dried blueberries

1. Beat butter and sugar until light and fluffy. Add eggs, one at a time, beating until blended after each addition. Add in vanilla. Combine flour and next 3 ingredients; gradually add to butter mixture. Add in white chocolate chips and blueberries.
2. Line a 13- x 9-inch baking dish with parchment paper, and pread the batter into the prepared pan.

3. Bake at 350° for 30 minutes. Cool completely in the pan, and cut into bars.

Apple Cake With Caramel Cream Cheese Frosting

2012-01-13T21:39:00.001-06:00

This recipe was inspired by a delicious cake passed down from one of my grandmother’s aunt. I love apple in desserts and this is one of my favorites. It’s been years since I’ve made it but definitely won’t wait so long in the future. The frosting is a variation of the one I use for these cupcakes. Caramel and apples are a classic combination. Enjoy!

Apple Cake With Caramel Cream Cheese Frosting
1 1/2 cups vegetable oil
1 cup granulated sugar
1 cup brown sugar
3 eggs
2 tsp. vanilla extract
3 cups all-purpose flour
2 tsp. cinnamon
1 tsp. baking soda
1 tsp. salt
3 apples, cut into cubes
1 cup chopped pecans
Caramel Cream Cheese Frosting

1. Beat oil and sugars with mixer. Add in eggs, 1 at a time, beating until blended after each addition. Add in vanilla. Combine flour and next 3 ingredients; gradually add to sugar mixture, beating until blended. Add in apples and pecans. Pour batter into a lightly greased half-sheet pan or a 13- x 9-inch baking pan.
2. Bake at 350° for 30 minutes or until done. (Note: If baked in a 13- x 9-inch pan, it will take longer.) Cool completely; spread with frosting.

Caramel Cream Cheese Frosting:

15 caramels

3 Tbsp. milk
1 (8-oz.) block cream cheese, softened
1/2 cup butter, softened
1 (16-oz.) box powdered sugar
3 tsp. milk

1. Unwrap caramels, and place in a microwave-safe bowl. Stir in 3 Tbsp. milk. Microwave on HIGH for 90 seconds, stirring at 30-second intervals, or until melted.
2. Beat cream cheese and butter with a mixer until fluffy. Beat in powdered sugar and caramel mixture; add in up to additional 3 tsp. milk, 1 tsp. at a time, if needed to achieve spreading consistency.

White Bean Hummus, plus a variation

2012-01-12T21:24:00.000-06:00

At some point this week, I was watching the Food Network and saw Giada making a really easy hummus using cannellini beans and roasted eggplant. There are always white beans in my pantry and my friend Jamie’s parents had just given me an eggplant from their FL garden. The first time I made the hummus, I forgot the eggplant, a worthy mistake. It was delicious! I tried it again with the roasted eggplant. Both are winners and would be great as an appetizer or sandwich spread. Enjoy!

White Bean Hummus

1 can cannellini beans, drained

1 garlic clove, peeled
Salt and pepper

Juice from 1 lemon

2 tsp. dried oregano
Olive oil

1. Place beans, garlic, lemon juice, oregano, salt, and pepper in the bowl of a food processor. Process until mixture is smooth; add about 2 Tbsp. olive oil to bean mixture with processor running. Season with salt and pepper to taste, if needed.

Roasted Eggplant-White Bean Hummus

It takes extra time to prep eggplant, but it’s necessary to remove the bitter flavor.

1 eggplant, cut into thick slices

Salt

1 can cannellini beans, drained

1 garlic clove, peeled

Pepper

Juice from 1 lemon

2 tsp. dried oregano

Olive oil

1. Arrange eggplant slices on paper towels, and sprinkle with salt. Let stand 15 minutes; turn over, and sprinkle other side with salt. Let stand 15 minutes. Rinse eggplant slices, and pat dry. Cut slices into chunks. Arrange eggplant on a baking sheet; drizzle with olive oil and sprinkle with salt and pepper.

2. Bake at 400° for 15 to 20 minutes or until softened and caramelized. Allow to cool slightly.

3. Place roasted eggplant, beans, garlic, lemon juice, oregano, salt, and pepper in the bowl of a food processor. Process until mixture is smooth; add about 2 Tbsp. olive oil to bean mixture with processor running. Season with salt and pepper to taste, if needed.

Black Beans and Rice

2012-01-07T21:22:00.001-06:00

My inspiration for this meal was red beans and rice. Andy and I love black beans, and this seemed like a new way to enjoy them. I made risotto to serve with the beans, because I had arborio rice on hand, but you could make brown rice, white rice, or whatever kind you prefer. The flavor combination features spicy, smoky, and sweet. We’ll definitely have this again! (Bonus: The dish was equally as good for lunch the next day.) Enjoy!

Black Beans and Rice
1 onion, chopped
2 carrots, chopped
2 celery ribs, chopped
2 garlic cloves, chopped
Olive oil
2 tsp. cumin
2 tsp. chile powder
1 Tbsp. chopped fresh or 1 tsp. dried cilantro
1/4 tsp. crushed red pepper flakes
Salt and pepper
3/4 lb. smoked sausage, cut into slices (I used Conecuh brand.)
2 (15-oz.) cans black beans
1 (14.5-oz.) can fire-roasted tomatoes
1/2 cup orange juice
Risotto

1. Sauté onion and next 3 ingredients in hot oil for 10 minutes or until vegetables begin to soften. Stir in cumin and next 3 ingredients; season with salt and pepper. Stir in sausage, and cook until sausage begins to brown. Stir in black beans, tomatoes, and orange juice. Cook for 15 minutes or until mixture is thickened. Serve with risotto.

Bacon-and-Swiss Dip

2012-01-01T19:12:00.002-06:00

I always forget about this dip, which is a shame because it’s so easy and tastes so good! My mother-in-law made it at Christmas and so it’s now back in my repetoire. It is similar to blue cheese-bacon dip but appeals to a broader audience. Serve the dip with pita chips, bagel chips, tortilla chips, and/or baguette slices. Enjoy!

Bacon-and-Swiss Dip
10 bacon slices, chopped
2 (8-oz.) blocks cream cheese, softened
4 green onions, minced
2 Tbsp. milk
2 cups shredded Swiss cheese
Salt and pepper

1. Cook bacon slices until crisp; drain. Combine cream cheese and next 3 ingredients. Stir in bacon, and season with salt and pepper to taste. Spoon into a lightly greased small baking dish.
2. Bake at 350° for 20 minutes or until bubbly. Serve immediately.

Big-Batch Chili

2011-12-31T23:58:00.003-06:00

Usually I make a several kinds of little food for our annual (almost) New Year’s Eve open house. This year I decided to make a big pot of chili to round out the selection of appetizers and desserts that our friends brought to share. Over the years, I have experimented with many different ways to make chili and this creation is no exception. It uses ground beef and a combo of black beans and garbanzo beans. The complexity of flavors from the spices works well. I pureed the veggies to add nutritional value while disguising their presence from picky vegetable-haters. Enjoy!

Big-Batch Chili
2 onions, cut into chunks
3 carrots, cut into chunks
3 celery ribs, cut into chunks
3 garlic cloves
Salt and pepper
3 lb. lean ground beef
2 tsp. allspice
2 tsp. cinnamon
3 Tbsp. chile powder
2 tsp. chipotle chile powder
3 Tbsp. cumin
1/2 tsp. crushed red pepper flakes
2 (28-oz.) cans diced tomatoes
1 (14.5-oz.) can fire-roasted diced tomatoes
2 cans black beans, drained and rinsed
1 can garbanzo beans, drained and rinsed
1 cup water (optional)

1. Place onion and next 3 ingredients in bowl of food processor, and pulse until slightly chunky. Cook vegetable mixture in hot oil in a large Dutch oven for 5 minutes or until vegetables began to become aromatic. Season with salt and pepper. Add in ground beef, and cook, stirring often, until meat is browned and crumbly. Stir in allspice and next 5 ingredients; stir in salt and pepper. Add in tomatoes, beans, and, if needed, water. Reduce heat, and simmer, stirring occasionally, 1 hour or until ready to serve.

Fish and Grits

2011-12-28T21:51:00.000-06:00

My father-in-law was visiting tonight and I needed a quick but tasty meal to serve. Andy’s not a fan of shrimp (I know, it’s sad!), so I don’t cook it often. He does like fish and we eat tilapia a lot. I decided to pair the flavors of this recipe with tilapia instead (three tilapia fillets were subbed for the shrimp). The results were yummy! The biggest challenge was presentation. The fish broke down too much, so I just spoon it and the sauce over the grit—not the prettiest meal, for sure. Enjoy!

Penny’s Rum Cake

2011-12-22T14:35:00.003-06:00

This delicious recipe is from the mother of a former SL coworker of mine. His mom would make it for us at Christmas and we always eagerly anticipated the arrival of the package from Kentucky! It’s so simple—the basis is a cake mix. If you have any left, it freezes well. Five of my nieces came to help me bake for Christmas today. The little girls took turn adding things to the mixer, and Mad, who’s 13, chopped pecans. We had a great time together. Enjoy!

Penny’s Rum Cake
1 box golden yellow cake mix
1 box instant vanilla pudding
1/2 cup butter, melted
1/2 cup water
1/2 cup light rum
4 eggs
1/2 cup chopped pecans
1 cup sugar
1/2 cup butter
1/4 cup light rum
1/4 cup water

1. Combine cake mix and next 4 ingredients. Beat in eggs, 1 at a time, until blended after each addition. Lightly grease a Bundt pan, and sprinkle pecans in bottom of pan. Pour batter over pecans.
2. Bake at 325° for 1 hour or until done.
3. Meanwhile, combine sugar and remaining ingredients in a small saucepan. Bring to a boil, and cook 2 minutes.
4. Use a skewer or large fork to make holes in warm cake still in pan. Slowly pour sugar mixture over cake, and let stand 25 minutes before removing cake from pan.

my helpers: LB, Mad, AC, Em, Mol

Pancake Fritters

2011-12-18T20:58:00.001-06:00

This is my latest dessert brainstorm. I was thinking about serving apple fritters for dessert at supper club but then decided to use my pancake batter as a basis for the fritters instead. The only change necessary for the recipe was to make it with a little less liquid. We enjoyed the warm fritters with a homemade milk chocolate ganache (milk chocolate chips melted with a little cream) and caramel sauce.

Pancake Fritters
1 1/2 cups all-purpose flour
3 Tbsp. sugar
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. pumpkin pie spice
3/4 cup buttermilk
3 Tbsp. butter, melted
2 eggs
1 tsp. vanilla extract
Vegetable oil

1. Combine flour and next 5 ingredients. In a separate bowl, combine buttermilk and next 3 ingredients. Gradually add buttermilk mixture to flour mixture, stirring just until combined.
2. Heat about 2 inches of oil in a Dutch oven. Working in batches, scoop batter into hot oil. Cook, turning fritters, until golden and cooked through. Drain on paper towels. Serve warm.

Cheese Bread

2011-12-17T21:08:00.003-06:00

My favorite thing about dinner at our favorite pizza place is the cheese bread. Tonight some friends and their sons came over for homemade pizza, so I decided it was time to figure out how to make cheese bread. This creation is super-easy and delicious. Enjoy!

Cheese Bread
1 round pizza dough (homemade or purchased from the Publix bakery)
1/2 cup butter, room temperature
2 garlic cloves, minced
2 Tbsp. chopped fresh parsley
2 cups shredded Italian cheese blend

1. Roll out dough on a pizza stone. Combine butter and next 2 ingredients; spread over top of pizza dough. Sprinkle with cheese.
2. Bake at 400° for 10 minutes or until cheese melts and crust is done. Serve immediately.

Cheddar-Bacon Potato Chips

2011-12-16T21:06:00.000-06:00

We hosted our supper club tonight and served a collection of appetizers: layered Mexican dip with homemade tortilla chips, sliced pork tenderloin on rolls, pork dumplings, and cheddar-bacon potato chips with a ranch dipping sauce.

For this recipe, I decided to make homemade potato chips, which require some effort but are completely worth it. Thinly slice the potatoes (a mandolin makes this easy); place the slices in a bowl, and cover with ice water. Allow them to soak for about an hour. Drain potatoes, and pat dry with paper towels. Heat about 2 inches of peanut or vegetable oil in a Dutch oven, and cook potatoes, in batches, until golden and crisp; drain on paper towels. (If this is too much work, substitute kettle-cooked chips.) For the dipping sauce, I used a buttermilk ranch seasoning from Penzy’s—it had just the right ranch flavor.

Cheddar-Bacon Potato Chips
Homemade potato chips
6 bacon slices, cooked and crumbled
2 cups shredded Cheddar cheese

1. Arrange potato chips on a baking sheet. Sprinkle with bacon and shredded cheese.
2. Bake at 400° for 10 minutes or until cheese melts. Serve immediately.

Pasta With Bacon and Roasted Vegetables

2011-12-05T21:16:00.000-06:00

This recipe is based on one in the October issue of Martha Stewart Living that I modified a bit. (Sorry, I forgot to take a photo!) The combination of ingredients is unusual, but it works well. The sweetness of the potatoes pairs well with the caramelized bitterness of the cauliflower and smokiness of the bacon. Andy was skeptical but gave it his seal of approval after trying it. Enjoy!

Pasta With Bacon and Roasted Vegetables
Olive oil
4 bacon slices, chopped
1 sweet potato, peeled and cut into cubes
1 small onion, cut in half and thinly sliced
1 garlic clove, minced
1 head cauliflower, cut into florets
Salt and pepper
8 ounces orecchiette pasta
Freshly grated Parmesan cheese
2 Tbsp. chopped fresh parsley

1. Cook bacon in a Dutch oven in hot oil until done; drain on paper towels, reserving drippings.
2. Toss sweet potato and next 3 ingredients in bacon drippings; season with salt and pepper. Place on an aluminum foil-lined baking sheet.
3. Bake at 400° for 30 minutes or until veggies are tender and caramelized.
4. Meanwhile, cook orecchiette according to package directions. Reserve 1 cup cooking liquid; drain pasta.
5. Combine pasta, veggie mixture, and cooking liquid in Dutch oven. Stir in cheese and parsley. Serve immediately.

Sweet Potato Pancakes

2011-11-28T19:54:00.000-06:00

Tonight we had breakfast for dinner—pancakes, bacon, and fruit. I had some sweet potatoes leftover from Thanksgiving and decided to add them to my basic buttermilk pancake batter along with some chopped pecans. (If you don’t have mashed sweet potatoes, pumpkin puree could be substituted.) The pancakes, served with warm maple syrup, were delicious. Enjoy!

Sweet Potato Pancakes
1 1/2 cups all-purpose flour
3 Tbsp. sugar
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. pumpkin pie spice
1/4 cup chopped pecans
1 1/2 cups buttermilk
1/2 cup mashed sweet potatoes
2 eggs
3 Tbsp. melted butter
1 tsp. vanilla

1. Combine flour and next 6 ingredients. In a separate bowl, combine buttermilk and next 4 ingredients. Gradually add to flour mixture, stirring just until blended.
2. Scoop batter by 1/4-cupfuls onto a lightly greased hot griddle. When bubbles form on the surface, turn pancakes, and cook until done.

Breakfast From Leftovers

2011-11-25T20:56:00.002-06:00

There are few things Andy and I love more than toasted and buttered slices of his mom’s Irish soda bread. This morning we improved on perfection by topping the bread with leftover cranberry-apple relish. Delicious!

Thanksgiving Dinner: Dessert

2011-11-24T20:46:00.000-06:00

Dessert was a family affair. I made the now-traditional pumpkin cheesecake. Andy’s sister, Laurie, and her daughter Grace tried their hand at pie. They made lemon meringue and vanilla cream—both were delicious! They are to be further commended because they beat the fillings by hand and the consistency was perfect, as was Laurie’s mile-high meringue. After eating such delicious food, a nap was in order!

Thanksgiving Dinner: Side Dishes

2011-11-24T20:37:00.000-06:00

Our side dishes were pretty simple. We had swirled mashed Yukon Gold and mashed sweet potatoes (kudos to my s-i-l Laurie for the fancy food styling), brussels sprouts with bacon, cranberry-apple relish, and white cheddar-chive biscuits. The relish is a new recipe that I made up; it was a nice accompaniment for the pork. Enjoy!

Cranberry-Apple Relish
1 bag cranberries
3/4 cup sugar
2 Granny Smith apples, chopped

1 tsp. cinnamon

Orange juice

1. Combine cranberries and next 3 ingredients in a saucepan. Pour in orange juice to cover. Cook, stirring occasionally, until liquid reduces and mixture thickens slightly.

Thanksgiving Dinner: Main Dish

2011-11-24T20:19:00.004-06:00

Instead of the traditional turkey, which Andy’s family doesn’t really like, I made a fruit-stuffed pork loin inspired by an Anne Burrell recipe. Sam’s Club has a good price for this cut of meat; the trick it that you have to trim it yourself. The untrimmed pork loin weighed 9 pounds and cost $18. The thinner end of the pork loin is the tenderloin. I cut off that portion into four pieces and froze them for later meals. Once the excess fat was trimmed off, I butterflied it and then pounded it with a meat mallet. (You can skip this step and have a butcher do it for you.) The fruit stuffing contains a combination of apples, dried plums (prunes sound unappealing), and bacon. The trick I learned from the TV chef was to freeze the stuffing in a log shape; this allows even distribution throughout the meat. Yes, this is technique is a little complex, but it’s not hard to pull off. When you get ready to tie the meat, definitely enlist help. Enjoy!

Fruit-Stuffed Pork Loin
3 bacon slices, chopped
1 shallot, minced
3 Granny Smith apples, cut into chunks
3/4 cup dried plums, cut in half
1/2 cup dry sherry
Salt and pepper
2 fresh rosemary sprigs, chopped
1 (6-lb.) pork loin, butterflied
Kitchen string
Major Grey chutney
1 (32-oz.) box chicken broth

1. Cook bacon in a skillet until browned; remove from pan. Cook shallot in hot bacon drippings for 1 minute. Stir in apples and dried plums, and cook 10 minutes or until apples are softened. Season with salt and pepper; add in rosemary. Remove pan from heat, and pour in sherry. Return pan to heat, and cook 5 more minutes. Allow apple mixture to cool. Shape mixture into a log, and wrap in plastic wrap. Freeze overnight.
2. Sprinkle pork loin with salt and pepper on one side. Place apple mixture log in center of pork, and use kitchen string to tie up meat around apple mixture. Place pork, seam side down, in a baking pan. Sprinkle with salt and pepper; spoon chutney over pork. Pour 2 cups chicken broth into pan.
3. Bake at 375° for 1 hour or until pork is done. Add additional chicken broth to pan as needed. Allow to rest 15 minutes before removing string and slicing.

Thanksgiving Breakfast

2011-11-24T20:06:00.001-06:00

Andy’s family came down last night to celebrate Thanksgiving at our new house. Because Andy, his sister, our nieces, and I were at Grace’s Kitchen this morning, his mom kindly made a lovely breakfast buffet for us to enjoy when we came home. She made homemade biscuits, sausage-cheese muffins, Irish soda bread, and pecan pie muffins. In addition we had bacon, fruit, and country ham Andy’s dad cooked in Coke, a really nice salty-sweet combination. Enjoy!

Beef-and-Barley Soup

2011-11-21T20:41:00.002-06:00

1 onion, chopped
2 celery ribs, chopped
4 carrots, chopped
1 (8-oz.) package baby portobello mushrooms, sliced
1 garlic clove, minced
Olive oil
Salt and pepper
2 tsp. chopped fresh rosemary
1 1/2 lb. flank steak, cut into bite-size pieces (It’s easier to do this if the meat is slightly frozen.)
2 Tbsp. tomato paste
4 cups beef broth
2 cups chicken broth
2 cups water
1 cup barley
1/4 cup chopped fresh parsley

1. Sauté onion, celery, carrots, and garlic in a Dutch oven for 10 to 15 minutes or until vegetables are softened. Sprinkle with salt and pepper and rosemary. Season steak with salt and pepper, and add to veggie mixture. Sauté steak for 15 minutes. Stir in tomato paste and next 3 ingredients. Cover and simmer for 1 hour. Stir in barley, and cover and cook 20 more minutes. Season with salt and pepper to taste. Stir in parsley just before serving.

My Take on Grannie’s Cornbread Dressing

2011-11-20T20:08:00.010-06:00

Dressing is a family-specific food—you love the kind your grandmother made. That is certainly true in my case! Every year we look forward to celebrating Thanksgiving and Christmas at Grannie’s because of the family time and her dressing. She doesn’t have a recipe, of course; it’s made the way her mom made it.

A few years ago, it was time for me to learn to make this oral-tradition recipe. Grannie willingly shared her technique with me, and the dressing tasted like it was supposed to. Once I had the basics down, I decided to make some tweaks (nothing to change the flavor and texture, just make it more mine). The first change: Sauté the onions and celery to soften them a bit before mixing them with the cornbread (Grannie likes the crunch of the raw veggies). The second change: Make a classic véloute sauce as a substitute for the cream of celery and cream of chicken condensed soups. Don’t let the fancy name scare you—it’s simple! All you do is make a flour-and-butter paste and stir in chicken broth until the mixture thickens.

Now, my family probably wouldn’t like my version (if I was brave enough to serve it to them), but whenever I’ve made it for nonrelatives, as I did for church today, it is pretty well received. Andy likes my version and thinks it tastes like Grannie’s, which is high praise. However he’s anticipating enjoying the real thing on Saturday when we get together with my family. Enjoy!

Cornbread Dressing
2 onions, chopped
4 celery ribs, chopped
1 cup butter
1 cup all-purpose flour
10 cups chicken broth, divided
Salt and pepper
1 pan cornbread
1 1/2 cups toasted fresh breadcrumbs
2 tsp. dried sage
2 tsp. poultry seasoning
5 eggs

1. Sauté onions and celery in butter for 10 minutes or until vegetables are softened. Whisk in 1 cup flour, and cook for 1 minute. Gradually add in 6 cups chicken broth, stirring constantly, until mixture is smooth and thickened. Season with salt and pepper to taste. Remove pan from heat, and allow to cool slightly.
2. Crumble cornbread, and combine with breadcrumbs and next 2 ingredients. Stir a small amount of onion mixture into lightly beaten eggs to temper them. Stir remaining onion mixture and egg mixture into cornbread mixture until combined. Pour into buttered 13- x 9-inch and 8-inch square baking dishes.
3. Bake at 350° for 1 hour.

Grannie and Mad, the oldest of the great-grandchildren

Chocolate Chunk Blondies

2011-11-13T21:15:00.001-06:00

1 cup butter, softened
1 cup brown sugar
1/2 cup granulated sugar
2 eggs
1 1/2 tsp. vanilla extract

1/2 tsp. almond extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon kosher salt
1 bag semisweet chocolate chunks

1. Beat butter, brown sugar, and granulated sugar until light and fluffy. Add eggs, one at a time, beating until blended after each addition. Add in vanilla and almond extracts. Combine flour and next 2 ingredients; gradually add to butter mixture. Add in the chocolate chunks.
2. Line a 13- x 9-inch baking dish with parchment paper, and pread the batter into the prepared pan.

3. Bake at 350° for 30 minutes. Cool completely in the pan, and cut into bars.

White Cheddar-Chive Biscuits

2011-11-13T19:59:00.002-06:00

I’m calling these “biscuits” because that’s what the texture most closely resembles. They look like muffins because that was the easiest way to bake them. The recipe is simple and tasty. Enjoy!

White Cheddar-Chive Biscuits
1 1/2 cups self-rising flour
1/2 (8-oz.) block white cheddar cheese, shredded
Pinch of salt
1 tsp. pepper
1/4 cup butter, melted
2 eggs, lightly beaten
1 cup buttermilk
1 tsp. chives

1. Combine flour and next 3 ingredients in a bowl. Stir in butter, eggs, buttermilk (add more, if needed), and chives until combined. Scoop batter into lightly greased muffin cups.
2. Bake at 400° for 20 to 25 minutes or until golden.

Pupcakes

2011-11-12T20:26:00.014-06:00

Our niece Lizzie was looking through my copy of Hello, Cupcake! a few weeks ago and decided the next time she and her sister spent the night that we had to make these cute pupcakes. I was a little anxious because I’m more of a big-picture person—details that require patience aren’t my thing. However, I am “the best aunt in the world,” so before AC and Lizzie came over yesterday, I had collected all the ingredients we needed.

The book recommends using cake mix and canned frosting—neither of which taste very good to me. I did go with the book’s recommendations and am glad I did. The consistency of canned frosting is just right for this application, and because the girls continually licked their knives and fingers as we worked, eating the cupcakes wasn’t appealing!

The usage of candy is so creative! For floppy brown ears, melt Tootsie Rolls and caramels in the microwave. For the pink tongues, melt strawberry Starburst. For noses, cut chocolate JellyBellys in half. For eyes, use brown mini M&Ms. To build up part of the cupcakes for the noses, place mini marshmallows in a cluster and cover in icing.

Our menagerie of puppies includes: two Chihuahuas, two Dalmatians, two chocolate Labs, two beagles (one black and one brown), one Fran (our dog), one Caroline (the girls’ dog), one Yorkie, and one Schnauzer. We had so much fun and think our pupcakes are precious! Now that I understand the techniques, we’ll definitely try some more.

Roasted Butternut Squash-Cauliflower Soup

2011-11-03T20:14:00.000-05:00

Butternut squash soup is creamy, rich, and pretty healthy. As I was thinking about making it for dinner tonight, I remembered that there was a head of cauliflower in the crisper that needed to be used. It seemed like the sweetness of the squash might be a great partner for the bitterness of the cauliflower. Roasting both would caramelize the flavors and give the cauliflower a nutty taste. Deciding it was worth a try, I came up with this recipe. Andy reserved judgment (with plan B dinner lined up) until after he tasted it. His opinion: “surprisingly good!” That’s high praise, for sure. Enjoy!

Roasted Butternut Squash-Cauliflower Soup

1 butternut squash, cut in half and seeds removed

1 head cauliflower, cut into florets

Olive oil

Salt and pepper

1 onion, chopped

2 carrots, chopped

1 celery rib, chopped

1 garlic clove, minced

1 tsp. herbs de Provence

6 cups chicken broth

1/4 cup half-and-half

1. Place squash and cauliflower on aluminum foil-lined baking sheets. Drizzle with olive oil, and sprinkle with salt and pepper.

2. Bake at 400° for 20 minutes or until squash is softened. Remove from oven, and allow to cool slightly.

3. Sauté onion and next 2 ingredients in hot oil 10 minutes. Stir in garlic, and sauté for 1 minute. Stir in herbs de Provence and chicken broth. Remove skin from squash, and cut into chunks. Add squash and cauliflower to broth mixture. Cook, stirring occasionally, 15 minutes. Use an immersion blender to puree mixture. Stir in half-and-half, and cook 5 more minutes.

Menu 35: Chicken Enchiladas

2011-10-29T21:07:00.000-05:00

We celebrated the October birthdays of Andy’s mom, our niece Savannah’s, and yours truly with a family dinner. For the occasion, we had Chicken Enchiladas With Roasted Tomatillo Salsa, Citrus Black Beans, and yellow rice. Mimi made brownies and the most delicious apple cake. A good time was had by all!

Sausage-and-White Bean Soup

2011-10-24T20:15:00.004-05:00

A friend brought a soup like this to eat after church on Sunday, and it was delicious! As I made my grocery list for the week, it kept coming to mind, so I knew we had to try it. This is my version of what I remember my friend’s tasting like. Andy and his dad really liked it. It’s relatively healthy, except for the sausage, but you could substitute turkey sausage. Cannellini beans are a favorite ingredient right now because of their creaminess. Enjoy!

Sausage-and-White Bean Soup
1 onion, chopped
2 celery stalks, chopped
3 carrots, chopped
Olive oil
1 bacon slice, chopped
2 garlic cloves, minced
1 package smoked sausage, sliced (I used Conecuh brand.)
Salt and pepper
1 tsp. fennel seeds
1 tsp. dried oregano
1/4 tsp. crushed red pepper flakes
6 cups chicken broth
2 cans cannellini beans, rinsed and drained
1 (6-oz.) bag baby spinach

1. Sauté onions and next 2 ingredients in hot oil with bacon for 10 minutes or until vegetables begin to soften. Stir in garlic and sausage, and cook 10 more minutes or until sausage browns. Stir in salt and pepper and next 3 ingredients; cook 1 minute. Stir in broth, beans, and spinach. Cook, stirring occasionally, 10 more minutes or until thoroughly heated.

Menu 34: Black Bean-and-Beef Chili

2011-10-22T20:04:00.004-05:00

Because it feels like fall outside, I decided chili was in order for dinner. The inspiration for the recipe came from on-hand ingredients—several cans of black beans in the pantry and a flank steak in the freezer. To make it more kid-friendly (e.g. hide the good-for-you veggies), I pureed the onion, celery, and carrots before sautéing them with the meat. This is certainly an untraditional recipe, but the combination worked well. We had jalapeño corn muffins on the side. Enjoy!

Black Bean-and-Beef Chili
1 onion, cut into chunks
2 celery stalks, cut into chunks
4 carrots, cut into chunks
Salt and black pepper
2 garlic cloves, minced
1 1/2 lb. flank steak, cut into chunks
2 tsp. chili powder
2 tsp. cumin
1/4 tsp. ground red pepper
1 (28-oz.) can diced or crushed tomatoes
1 (14.5-oz.) can diced or crushed tomatoes
2 cans black beans, rinsed and drained
2 cup beef broth

1. Puree onion and next 2 ingredients in food processor. Cook in hot oil 5 minutes. Add in garlic and steak; sprinkle with salt and pepper. Cook, stirring occasionally, until steak is browned. Stir in chili powder and next 2 ingredients, and cook 1 more minute. Stir in tomatoes, beans, and broth; cook, stirring occasionally, for 10 more minutes. Season to taste.

Chocolate Cupcakes

2011-10-19T20:56:00.003-05:00

For a quick dessert, I combined my favorite chocolate cupcake batter with cream cheese frosting—delicious! Hershey’s Chocolate Syrup in the can is getting hard to find. Your best bet is Piggly-Wiggly or another small-town store. Enjoy!

Chocolate Cupcakes
1/2 cup butter, softened
1 cup sugar
4 eggs
1 (16-oz.) can chocolate syrup
1 Tbsp. vanilla
1 cup all-purpose flour
Cream Cheese Frosting

1. Beat butter and sugar with an electric mixer until creamy. Add in eggs, 1 at a time, beating until blended after each addition. Beat in chocolate syrup and vanilla. Gradually add in flour, beating just until blended. Pour muffin cups lined with paper muffin cups.
2. Bake at 325° for 25 minutes or just until set. Let cool 5 minutes; remove cupcakes from pan. Spread with frosting.

Cream Cheese Frosting:
1/2 (8-oz.) block cream cheese, softened
1/2 cup butter, softened
1 tsp. vanilla extract
1 (16-oz.) box powdered sugar

1. Beat cream cheese and butter with a mixer until fluffy. Gradually add in extracts and powdered sugar, beating until spreading consistency.

Menu 33: Chicken, Potatoes, and Broccoli Salad

2011-10-03T20:46:00.002-05:00

Oven-fried chicken is so simple to pull together, so I serve it often on busy nights. Chicken tenders are just the right portion size and there are usually some in the freezer. Tonight, I made this recipe but omitted the pecans—it’s tasty either way. On the side, we had mashed potatoes and Broccoli Salad. I love the salad’s combination of sweet and salty and smoky and vinegar-y. Enjoy!

Broccoli Salad
4 broccoli crowns, cut into florets
4 bacon slices, cooked and crumbled
1/4 red onion, minced
1/2 cup dried cranberries
1/4 cup sunflower seeds, toasted
1/2 to 3/4 cup mayonnaise
2 to 4 Tbsp. apple cider vinegar
2 Tbsp. sugar
Salt
Pepper

1. Combine broccoli and next 4 ingredients. Stir together mayonnaise and next 2 ingredients; toss with broccoli mixture. Season with salt and pepper to taste.

Recipe Update: Cinnamon-Pear Cake

2011-09-24T22:40:00.001-05:00

This cake totally takes like fall! I have posted the recipe several times because we love it so much. It’s terrific for dessert with ice cream and caramel sauce or for breakfast as we enjoyed it today. For a twist, I used Asian pears instead of apples. I bought these at a farm stand in Cleveland, Alabama. The owner told me that these pears have a smoother texture than regular ones and a nice crispness. After using them in this cake, I’m sold on their virtues! (Substitute an equal amount of peeled Asian pears for the apples.) Enjoy!

Asian pear

Menu 32: Roasted Tomato Sauce With Meatballs

2011-09-23T22:31:00.005-05:00

Tonight some new friends came over for dinner. We had Roasted Tomato Sauce With Meatballs over egg noodles, roasted broccoli, and garlic bread. The tomato sauce cooks in the oven, so allow extra time. The great thing about this method is how it intensifies the tomato flavor. Our friends have children, so pasta seemed like a safe option. If you haven’t tried broccoli cooked this way, you must—it’s my new favorite way to eat it. Enjoy!

Updated Tzaziki Salad

2011-09-19T22:24:00.008-05:00

At the farmers market on Saturday, I bought some goat’s milk yogurt. Tonight as I planned dinner, I decided to use it to make a variation on tzaziki sauce—a Greek yogurt sauce with dill and cucumbers that’s usually served with grilled chicken or lamb. My version has halved grape tomatoes and feta; it works as a salad. Enjoy!

Updated Tzaziki Salad
1 pint grape tomatoes, halved
2 pickling cucumbers, cut into chunks
Zest of 1 lemon
1 to 2 tsp. dried dill
1 cup goat’s milk yogurt
Salt and pepper
1 oz. feta cheese, crumbled

1. Combine tomatoes and next 4 ingredients in a bowl. Season with salt and pepper to taste, and stir in feta.

Muscadine Crisp

2011-09-17T22:13:00.001-05:00

A friend gave us some muscadines that she picked at her parents’ home in North Alabama. The day before, we had also received some in our market basket. Immediately I began to brainstorm ideas for using them. Earlier this year, I saw a chef on Diners, Drive-ins, and Dives who serves grape pie at his Napa Valley restaurant, so I decided to try making a crisp with these very Southern grapes. Muscadines have very thick skins, so precooking is required for softening. (I added a chopped apple to provide body to the fruit mixture once the grapes had cooked down.) For the seeds, cut each one in half and use a knife to remove them. Andy wasn’t a big fan of this, but he didn’t grow up eating muscadines like I did in Grannie’s pasture. My friend and I thought the crisp was tasty. Enjoy!

Muscadine Crisp
1 pint muscadines, cut in half and seeds removed
1/2 cup granulated sugar
1 Granny Smith apple, cut into chunks
1 cup orange juice
1/2 cup all-purpose flour
1/2 cup brown sugar
3/4 cup oatmeal
1/4 cup whole or chopped pecans
1/4 cup melted butter
1/2 tsp. allspice

1. Combine muscadines and next 3 ingredients in a saucepan. Bring to a boil, reduce heat, and simmer until grapes soften and juice becomes a syrup. Pour into a baking dish.
2. Combine flour and next 5 ingredients. Sprinkle over muscadine mixture.
3. Bake at 350° for 30 minutes or until golden and bubbly.

Potato Wedges

2011-09-16T22:08:00.001-05:00

Okay, this has to be one of the easiest side dishes in the world! All you do is cut sweet potatoes and Yukon Gold potatoes into wedges. Then thinly slice part of a red onion. Place the potatoes and onion on a foil-lined baking sheet. Drizzle everything with olive oil and sprinkle with salt and pepper. Bake at 400° for 20 minutes or until potatoes are tender. Tonight we had them with Baked Greek Tilapia. Enjoy!

Menu 31: French Onion-Potato Soup

2011-09-15T21:24:00.003-05:00

Today was a cool, gray day that reminded us that fall is just around the corner—hooray! Andy and I decided soup sounded good for dinner. My challenge was to make something that would meet our craving while using on-hand ingredients. I'll bore you with my train of thought for developing this recipe: At first I thought about making potato soup but after finding a carton of beef broth in the pantry decided French onion soup was in order. Then it occurred to me that potatoes might be really tasty with the onions, so French onion-potato soup was born! We ate our soup with grilled cheese sandwiches—so satisfying! Enjoy!

French Onion-Potato Soup
2 tsp. olive oil
3 Tbsp. butter
1 onion, chopped
1 garlic clove, minced
Salt and pepper
1/2 cup all-purpose flour

1/2 cup red wine (If you don't like wine, substitute an equal amount of beef broth.)

1 (32-oz.) carton beef broth

2 Yukon Gold potatoes, cut into cubes (no need to peel them)

1. Melt butter in hot oil in a Dutch oven. Sauté onion in hot oil mixture 10 minutes or until onion is soft. Add in garlic, and sauté 1 minute. Season with salt and pepper. Stir in flour, and cook 1 minute. Add in red wine, and cook until liquid is absorbed. Stir in beef broth and potatoes, and cook for 15 to 20 minutes or until mixture is thickened and potatoes are cooked. Season with additional salt and pepper to taste.

Balsamic Vinaigrette

2011-09-14T21:42:00.003-05:00

This is my go-to salad dressing; it also works great as a marinade for chicken and pork. It so easy to make this in a mason jar.
1/4 cup balsamic vinegar
2 Tbsp. country-style Dijon mustard
2 Tbsp. honey
1 garlic clove, minced
1/2 cup olive oil
1/2 tsp. salt
1/2 tsp. pepper

1. Combine vinegar and next 3 ingredients. Gradually add in olive oil, combining completely. Stir in salt and pepper.

Peach-Almond Pound Cake

2011-09-13T21:14:00.001-05:00

This summer, our farmers market basket has included an abundance of peaches. I have made peach crisp many times but wanted something different tonight. Early this year, GK served an awesome peach pound cake made by someone at church during the tornado relief. I had to taste this unusual cake—it was delicious! A few weeks ago, my friend Jen made us a peach pound cake that was also yummy. So I decided to try my hand at making one. Almonds and peaches are a classic combo, so that became the flavor base. Enjoy!

Peach-Almond Pound Cake
1 cup butter, softened
1 cup brown sugar
1 cup granulated sugar
6 eggs
1 1/2 tsp. almond extract
1 tsp. vanilla
3 cups all-purpose flour
1/4 tsp. baking soda
1/4 tsp. salt
1/2 cup sour cream
2 cups peeled, diced fresh peaches
1/4 cup sliced almonds

1. Beat butter and sugars until light and fluffy. Add in eggs, 1 at a time, beating until blended after each addition. Beat in almond and vanilla extracts.
2. Combine flour and next 2 ingredients. Add to butter mixture alternately with sour cream. Stir in peaches.
3. Lightly grease a Bundt pan; sprinkle sliced almonds in bottom of pan. Pour batter into pan.
4. Bake at 350° for 1 hour or until done. Cool in pan 10 minutes. Remove to wire rack to cool completely.

Menu 30: Spinach-Bacon Pizza

2011-09-12T21:34:00.000-05:00

Tonight, I had planned to make our favorite pizza but decided to spruce it up with spinach. After I cooked the bacon, I used a little of the bacon grease to wilt a bag of baby spinach (two minced garlic cloves added another layer of flavor. After spreading the pizza crust with sun-dried tomato pesto, I arranged the spinach and bacon on top and then layered on the cheese. A garden salad rounded out the menu. Enjoy!

Menu 29: Pork Tenderloin and the Trimmings

2011-09-04T21:30:00.002-05:00

Tonight the 3Cs and their parents came for dinner. We had pork tenderloin marinated with this simple Balsamic Vinaigrette, roasted zucchini and red bell peppers, cheese grits, Sour Cream-Cheese Biscuits, and peach crisp (substitute 6 peeled and sliced peaches for the strawberries). Cameron really liked the veggies—she had a second helping! The flavor combinations worked well. Enjoy!

Sour Cream-Cheese Biscuits
1 1/2 cups all-purpose flour
1 tsp. baking powder
1/2 tsp. salt
1/4 tsp. baking soda
6 Tbsp. melted butter
1 egg
1 cup sour cream
1/2 cup shredded Cheddar cheese

1. Combine flour and next 3 ingredients. Stir in butter, egg, and sour cream until combined. Stir in cheese. Scoop into lightly greased mini muffin cups.
2. Bake at 400° for 10 to 12 minutes or until done.

Menu 28: Baked Greek Tilapia

2011-09-01T21:35:00.003-05:00

Tonight I decided to make Andy's favorite tilapia dish using a slightly different method. Instead of cooking it on the stovetop, I roasted it in the oven. This was even easier than the original because it was completely hands-off. On the side, we had roasted broccoli and grits. Enjoy!

Baked Greek Tilapia
4 tilapia fillets
Greek seasoning
1 can diced tomatoes
1 tsp. dried oregano
1/2 cup kalamata olives
1 minced garlic clove
Salt and pepper

1. Sprinkle tilapia evenly with Greek seasoning on both sides. Place fish in baking dish. Add in tomatoes and next 3 ingredients. Sprinkle with salt and pepper.
2. Bake at 400° for 15 to 20 minutes or until fish is opaque and flakes with a fork.

Menu 27: Tomato Pie and Sweet Potato Salad

2011-08-29T21:10:00.000-05:00

For some reason, I haven’t made this delicious pie all summer! It made me sad when I remembered the recipe because we love it so much. Tonight we had tomato pie and Sweet Potato Salad With Baby Spinach. The idea for this dish came from The Art of Simple Food by Alice Waters; of course, I made a few tweaks. This may be my new favorite. Enjoy!

Sweet Potato Salad With Baby Spinach
3 sweet potatoes, peeled and cut into cubes
1 Tbsp. olive oil
Salt and pepper
3 oz. baby spinach
Juice of 2 lemons
3 Tbsp. olive oil
1/2 tsp. cumin
1/4 tsp. paprika
2 Tbsp. chopped fresh cilantro
2 slices cooked and crumbled bacon (optional)

1. Place sweet potatoes on a baking sheet; drizzle with olive oil, and sprinkle with salt and pepper.
2. Bake at 400° for 20 to 25 minutes or until tender.
3. Spoon sweet potatoes over baby spinach in a serving bowl. Combine lemon juice and next 4 ingredients. Toss with sweet potato mixture. Sprinkle with bacon, if desired. Serve warm or at room temperature.

Menu 26: Pizza and Salad

2011-08-25T21:00:00.010-05:00

Tonight for dinner we had Bacon Pizza (I used sun-dried tomato pesto instead of the basil variety) and this simple salad. I made it with ingredients that were on hand: grape tomatoes, olives, and feta cheese. The dressing is a drizzle of red wine vinegar and olive oil; dried oregano finishes it off. The salad is salty, tangy, and little sweet—just the right accompaniment to the pizza. Enjoy!

Greek Tomato Salad
1 pint grape tomatoes, halved
1/2 cup pitted kalamata olives
2 oz. crumbled feta cheese
2 Tbsp. red wine vinegar
2 Tbsp. olive oil
1/2 tsp. dried oregano
Salt and pepper to taste

1. Combine tomatoes and next 2 ingredients. Drizzle with vinegar and oil; sprinkle with oregano. Season with salt and pepper to taste.

Menu 25: Brunch

2011-08-21T20:29:00.005-05:00

Most Sunday mornings, Andy and I go to our favorite local coffee shop on the way to church. Because we get there right when they open, the scones and muffins are right out of the oven. Andy's favorite is the blueberry scone. I don't make scones very often because, although they aren't hard, I'm not a fan of kneading and shaping dough. The other day I saw a chef on the food network use an ice-cream scoop to make scones. She totally skipped the kneading and rolling! This inspired me to try my hand at developing a good blueberry scone recipe (any zest-and-dried fruit combo would work). I used my favorite 2-tablespoon size scoop that I use for cookies. The results were delicious! To round out the menu, we had Creamy Grits, bacon, and fruit. Enjoy!

Blueberry Scones
2 cups all-purpose flour
1 Tbsp. sugar
1 Tbsp. baking powder
1 tsp. salt
Zest from half lemon
3/4 cup butter, cut into cubes
2 eggs
1/2 cup buttermilk
1/2 cup dried blueberries

1. Place flour and next 4 ingredients in food processor bowl; add in butter. Pulse until mixture resembles coarse sand. Place flour mixture in a mixing bowl. Stir in eggs and buttermilk until combined; add in blueberries. Scoop batter onto a parchment paper-lined baking sheet.
2. Bake at 400° for 20 minutes or until done.

Ranch Snack Mix

2011-08-17T21:06:00.005-05:00

Over the past couple of months, we have made tons of this snack mix to go in Grace's Kitchen sack lunches. The great thing about the recipe is that it can be made in the microwave; it is based on one from Southern Living. The oatmeal squares cereal adds a hit of sweetness that nicely complements the ranch flavor. Enjoy!

Ranch Snack Mix

1 cup vegetable oil

2 envelopes Ranch dressing mix
1 box Corn Chex
1 box Quaker Oatmeal Squares
1 box Kellogg's Crispix
1 (16-oz.) bag tiny twist pretzels
1 bag Cheetos

1. Combine oil and dressing mix. Heat in the microwave 1 minute; stir and heat for 30 more seconds.
2. Combine Corn Chex and next 4 ingredients in a large bowl. Toss with oil mixture. Heat in microwave for 3 minutes; stir and heat for 2 more minutes. Cool completely before serving.

Cherry Crisp

2011-08-15T21:49:00.000-05:00

My in-laws are here for a couple of days to help with some house projects. For dinner we had, Greek-Style Tilapia, mashed potato cakes, and Green Beans With Bacon. To show our appreciation, I wanted to make dessert. We all love cherries, so I decided on this easy dessert. I halved and pitted fresh cherries (they were on sale at the store), but you could substitute frozen ones. Surprise: I served the crisp with sweetened whipped cream instead of ice cream. This is definitely a keeper! It would also be good for breakfast. Enjoy!

Cherry Crisp
1 lb. fresh cherries, halved and pitted
1/4 cup granulated sugar
1/2 tsp. almond extract
1/2 cup all-purpose flour
1/2 cup brown sugar
1 cup oatmeal
1/2 cup butter, melted

1. Combine cherries and next 2 ingredients; spoon into a baking dish. Combine flour and next 3 ingredients; sprinkle over top of cherry mixture.
2. Bake at 350° for 30 minutes or until done.

Menu 24: Steak Sauté

2011-08-13T21:22:00.008-05:00

Our friend Jamie came to dinner tonight. I hadn't been to the grocery store, so our menu was comprised of what was on hand. Because it's Saturday, we had this week's installment of our farmers market basket, so we had yummy stuff to work with. For the main dish, I thawed two rib-eyes from the freezer and Jamie thinly sliced the meat. Then I sauté it with onions, bell peppers, and tomatoes. We also had a fresh peach salsa to spoon over the top. Delicious! (We're going to eat the leftovers in tortillas.) On the side, we had mashed potatoes and Fried Okra. Enjoy!

Steak, Tomato, and Bell Pepper Sauté
1 onion, thinly sliced
2 garlic cloves, minced
Olive oil
1 green bell pepper, thinly sliced
1 red bell pepper, thinly sliced
Salt and pepper
2 rib-eye steaks, thinly sliced
Montreal steak seasoning
Chipotle chili powder
2 tomatoes, thinly sliced
Splash of bourbon or beef broth
Peach Salsa

1. Sauté onion and bell pepper in hot oil for 5 minutes. Stir in garlic, salt, and pepper; sauté for 2 more minutes, and remove from pan. Add more oil, if necessary. Sprinkle steak with Montreal steak seasoning and chipotle chili powder; sauté in hot oil for 5 to 10 minutes or until steak is done. Add in bourbon or broth to deglaze the pan. Add in pepper mixture and tomatoes, and sauté for 5 more minutes. Season with additional salt to taste. Top with Peach Salsa.

Peach Salsa:
4 peaches, peeled and chopped
1/2 jalapeño, seeded and minced
2 Tbsp. finely chopped red bell pepper
1 Tbsp. chopped fresh cilantro
Zest and juice from 1 lime

Salt and pepper

1. Combine first 5 ingredients; season with salt and pepper to taste.

Goat Cheese-Tomato Crostini

2011-08-13T21:20:00.000-05:00

Our farmers market has a goat cheese farmer who participates. His fresh chèvre is fantastic! I love the smoked goat cheese best; my second favorite is the tomato-basil. Today we received a round of the tomato-basil in our baskets. I decided to pair the goat cheese with fresh tomatoes in a tasty appetizer. This is so easy and is perfect for any-size crowd. Enjoy!

Goat Cheese-Tomato Crostini

Thinly sliced French bread

Olive oil

Tomato-basil goat cheese (You can substitute plain goat cheese.)
1 tomato, thinly sliced
Salt and pepper

1. Place bread slices on a parchment paper-lined baking sheet. Drizzle bread with olive oil.
2. Bake at 350° for 3 to 5 minutes or until golden.
3. Spread goat cheese on one side of bread slices. Top with thinly sliced tomato, and sprinkle with salt and pepper.
4. Bake at 350° for 2 to 3 more minutes.

Menu 23: Fried Chicken and Veggies

2011-08-08T21:04:00.002-05:00

Inspiration for dinner came from my farmers market basket. We had Fried Chicken Tenders, Green Beans With Bacon, Fried Okra, Fried Eggplant (recipe follows), and cornbread. I know, I know, that's a lot of fried food, but it's really good! I love eggplant, but Andy doesn't. My father-in-law was here tonight and he likes it too. It's important to salt the eggplant and let it sit for about 30 minutes before you cook it. This draws out the bitterness from the fruit. The batter is pretty simple and doesn't overpower the eggplant. Enjoy!

Fried Eggplant
1 eggplant, sliced and then cut into thick strips
Salt
1 cup all-purpose flour
1/2 cup panko
Pepper
Buttermilk

1. Salt eggplant, and let stand 30 minutes. Rinse eggplant, and pat dry. Combine flour, panko, salt, pepper, and enough buttermilk to make a thick batter. Dip eggplant into batter.
2. Fry eggplant in about 1 inch of hot oil in Dutch oven for 2 minutes on each side or until golden brown. Sprinkle with additional salt and pepper to taste.

Brown Sugar-Spice Cupcakes With Cream Cheese Frosting

2011-07-27T21:26:00.002-05:00

This yummy dessert is based on my sour cream pound cake. For a twist, I used brown sugar instead of granulated to add a caramel flavor to the cake and to stand up against the cinnamon and nutmeg in the batter. The frosting is basic but delicious. Enjoy!

Brown Sugar-Spice Cupcakes With Cream Cheese Frosting
1/2 cup butter, softened
1/2 block cream cheese, softened
2 cups brown sugar
4 eggs
1 tsp. vanilla
3 cups all-purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
1/8 tsp. freshly grated nutmeg
Cream Cheese Frosting

1. Beat butter and cream cheese until creamy; beat in brown sugar. Beat in eggs, 1 at a time, until blended after each addition. Add in vanilla.
2. Combine flour and next 5 ingredients; gradually add to butter mixture alternately with sour cream, beginning and ending with flour mixture. Scoop batter into lighly greased muffin cups.
3. Bake at 350° for 20 minutes or until done. Cool in pans 10 minutes; remove from pans, and cool completely. Spread Cream Cheese Frosting over tops of cooled cupcakes.

Cream Cheese Frosting:
1/2 cup butter, softened
1/2 block cream cheese, softened
2 to 3 cups powdered sugar
1/2 tsp. vanilla
1 to 2 tsp. milk

1. Beat butter and cream cheese until fluffy; gradually beat in powdered sugar and vanilla. Beat in milk until spreading consistency.

Peach Muffins

2011-07-26T21:00:00.003-05:00

Andy’s parents have been helping us around the house for the past couple of days. Because we just moved on Thursday, I haven’t been to the grocery store or planned any meals. We are so tired and I knew no one would want to go out for breakfast, so I came up with this muffin recipes using what was on hand. I am out of all-purpose flour, but cake flour was a good substitute. Enjoy!

Peach Muffins
1 1/2 cup cake flour
1/2 cup sugar
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. cinnamon
1/4 cup melted butter
1/2 cup buttermilk
1 egg, lightly beaten
2 peaches, peeled and thinly sliced

1. Combine flour and next 5 ingredients. Stir in butter and next 2 ingredients until smooth; gently stir in peaches. Scoop batter into lightly greased muffin cups.
2. Bake at 350° for 15 minutes or until done.

Menu 22: Pancakes and Bacon

2011-07-23T20:56:00.000-05:00

We've moved! Andy and I have finally moved into the house we've been renovating since October. We still have a lot of work to do, but at least we can live here now. The most exciting thing to me is my new (really, it's used; we bought it on Craig's list) stove. It has two electric ovens, 6 gas burners, and an electric griddle. On our first Saturday in the house, I made Buttermilk Pancakes to celebrate. Enjoy!

Watermelon Sorbet

2011-07-16T20:49:00.002-05:00

How refreshing for a hot July day! The watermelon that came in the market basket this week was really big and I needed a new way to prepare it. This sorbet is based on one from Giada DeLaurentis. Enjoy!

Watermelon Sorbet

1 (2-pound) piece seedless watermelon, rind removed and cut into chunks

3/4 cup club soda or ginger ale, chilled

Juice from 3 limes

1/2 cup grenadine

Place watermelon and remaining ingredients in a bowl; puree with immersion blender until smooth. Pour into an ice-cream maker. and freeze according to the manufacturer's instructions for about 30 minutes. Pour into a bowl, seal lid, and place in freezer for 15 more minutes.

Menu 21: Tomato Sandwiches

2011-07-15T20:43:00.003-05:00

One of the farmers at our local market has been selling beautiful heirloom tomatoes this summer. There is nothing Andy and I like better on a hot summer day than a tomato sandwich, and A&P Farms heirlooms have made the lowly sandwich perfect. We have eaten this meal for lunch and dinner more times than I can count over the past few weeks. Everyone has an opinion about how to make a tomato sandwich, and this is mine. Lightly toasted sourdough bread, Duke’s mayo, thick-sliced tomatoes, salt, and pepper. Enjoy!

Peach Pie

2011-07-11T20:10:00.002-05:00

The peaches in my farmers market basket this week were so fragrant, I had to make a dessert with them. This pie is very simple; the piecrust is the same one I use for chicken pot pie. The peaches were so sweet, I didn’t have to add much sugar to them. It’s the perfect foil for vanilla ice cream. Andy declared this his new favorite. Enjoy!

Peach Pie
1 lb. peaches, peeled and sliced
1 Tbsp. all-purpose flour
2 Tbsp. sugar

2 recipes Pastry (add 1/2 tsp. cinnamon to the dough and replace some of water with peach juice)

1 egg

1. Combine peaches and next 2 ingredients; let stand 10 minutes. Remove with a slotted spoon, and use juice in pastry.
2. Fit one pastry circle into a deep-dish pie plate; prick pastry with fork. Bake at 400° for 8 minutes.
3. Spoon in peach mixture; top with pastry, and crimp edges to seal. Brush with lightly beaten egg. Cut slits in top of crust.
4. Bake at 400° for 15 to 20 minutes or until crust is done.

Menu 20: Beef Stroganoff

2011-07-09T21:11:00.002-05:00

I invented this recipe for Grace’s Kitchen to serve in Cordova and it was a hit! Tonight I served it at a local mission, and all the men really liked it. I have no idea if this is like a traditional stroganoff recipe, but it made sense in my head. Beef stew meat is kind of tough, so it needs to be cooked for a while to become tender. If you prefer, you could cook the meat mixture in a slow-cooker and then combine it with the noodles and sour cream. Enjoy!

Beef Stroganoff
2 lb. beef stew meat
Montreal steak seasoning
2 onions, chopped
3 celery ribs, thinly sliced
1 (8-oz.) package mushrooms, thinly sliced (optional)
1 cup beef broth
2 cups light sour cream
1 (16-oz.) bag egg noodles, cooked
Salt and pepper to taste

1. Sprinkle steak seasoning generously over meat; toss. Place onions, celery, and, if desired, mushrooms in a baking pan, and top with meat. Pour in beef broth.
2. Bake at 400° for 2 hours or until tender. Remove from oven, and stir in sour cream and cooked noodles. Season with salt and pepper to taste. Return to oven, and bake 15 more minutes or until thoroughly heated. Serve immediately.

Menu 19: Calabacitas Quesadillas

2011-07-08T21:20:00.001-05:00

Tonight I used calabacitas to make quesadillas. You don’t get any easier than layering tortillas with shredded cheese and sautéed veggies. Black Bean Salad was the perfect accompaniment. Enjoy!

Menu 18: Grilled Burgers

2011-07-05T20:02:00.000-05:00

This recipe for potato salad was inspired by the baby new potatoes that came in my farmers market basket this week. The dressing features a combination of mayo and vinegar, which I really like. Fresh dill is terrific in this. I served this with grilled burgers and Watermelon-and-Tomato Salad. Enjoy!

Dill Potato Salad
1 lb. baby new potatoes, cut in half if necessary
1/2 cup mayonnaise
2 Tbsp. apple cider vinegar
2 bacon slices, cooked and crumbled
1 Tbsp. chopped fresh dill
Salt and pepper

1. Place potatoes in large pot; cover with water. Bring to a boil, add in a generous amount of salt, and cook until tender. Drain and rinse with cool water.
2. Combine mayonnaise and next 3 ingredients; toss with potatoes. Season with salt and pepper to taste.

Menu 17: Fried Chicken and the Fixins

2011-06-20T20:02:00.001-05:00

My inspiration for dinner came from my farmers market basket. This week we received yellow squash, zucchini, and a red onion. I decided to make my version of calabacitas, a Mexican squash dish. (Leftover calabacitas is great in quesadillas.) In addition, we had Fried Green Tomatoes as well as leftover Cordova Tomato Bread. Our entrée was Fried Chicken Tenders. Very Southern, very summer—Enjoy!

Calabacitas
4 yellow squash, cut into chunks
4 zucchini, cut into chunks
1 red onion, chopped
1 red bell pepper, chopped
Kernels from 2 corn ears
1 garlic clove, chopped
Olive oil
2 tsp. cumin
Salt and pepper
1 Tbsp. chopped fresh cilantro
Juice from 1 lime

1. Sauté squash and next 5 ingredients in hot oil until tender, about 10 minutes. Stir in cumin, chili powder, salt, and pepper. Cook 3 more minutes. Stir in cilantro and lime juice.

Menu 16: Supper Club

2011-06-18T19:38:00.008-05:00

It’s been awhile, but I’m picking up with my menu blogging. We hosted supper club this month and it was great timing for me! Our local farmers market just reopened for the summer. The menu—tomato-feta crostini, grilled Conecuh sausage, Grilled Ribeye Steaks, grits, Cordova Tomato Bread, Peach-Blackberry Crostata, and Brownie Pudding—featured fresh produce from the market and was so easy.

Cordova Tomato Bread is a dish Grace’s Kitchen began serving during the tornado disaster relief. Usually the tomato mixture includes Parmesan cheese, but goat cheese seemed a worthy substitute. Instead of making breadcrumbs in the food processor, I cut French bread into large chunks, kind of like homemade croutons. It was delicious!

Cordova Tomato Bread
6 tomatoes or 12 plum tomatoes, cut into big chunks
Olive oil
Salt and pepper
2 garlic cloves, minced
Chopped fresh basil (optional)
1 small log goat cheese, crumbled
6 bacon slices, cooked and crumbled
1 baguette, cut into big chunks

1. Place tomatoes in a baking dish; drizzle with olive oil, and sprinkle with salt, pepper, and minced garlic. Add basil, if desired; goat cheese; and bacon. Stir to combine. Place bread chunks over top of
tomato mixture. Drizzle with additional olive oil; sprinkle with additional salt and pepper.
2. Bake at 350° for 30 to 40 minutes or until tomato mixture is bubbly and bread is golden.

Chicken-Fried Steak

2011-06-09T21:07:00.002-05:00

I’ve never made this dish before, but at the store I noticed how inexpensive cube steak is and decided it was time to try it. The dredge is very simple; rosemary makes a nice addition. Loaded mashed potatoes and steamed broccoli were tasty accompaniments. Enjoy!

Chicken-Fried Steak

1 lb. cube steak

Montreal steak seasoning
All-purpose flour
Salt
Pepper
1 tsp. dried rosemary
Vegetable oil

1. Sprinkle both sides of steaks with seasoning. Combine flour and next 3 ingredients. Dredge steak in flour mixture. Cook steak, turning after 3 minutes, in hot oil for about 6 minutes or until done. Season with salt and pepper to taste.

Corn-Tomato Sauté

2011-06-05T20:59:00.001-05:00

I needed a quick and easy side dish to take to a cookout. Summer produce is abundant now and I wanted a fresh, colorful side. Tomatoes and corn pair beautifully, and feta adds a salty tang. For a bit of richness, I added some chopped avocado. Fresh lime juice is the perfect accent. Enjoy!

Corn-Tomato Sauté
2 ears corn, kernels cut from cob
1 pint cherry tomatoes, halved
1 tsp. olive oil
2 garlic cloves, minced
1 avocado, chopped
1/2 cup crumbled feta
2 Tbsp. chopped fresh cilantro
Juice from 2 limes
Salt and pepper

1. Sauté corn, tomatoes, and garlic in hot oil for 5 to 10 minutes. Remove from heat, and stir in avocado and next 3 ingredients. Season with salt and pepper to taste.

Menu 15: Grilled Chicken Pitas

2011-04-27T20:58:00.000-05:00

Sorry for the long blogging hiatus! (The date of this entry reflects when we had these pitas for dinner.) On April 27, Alabama was devastated by a series of tornados that ripped through our state. Since that time, Grace’s Kitchen, the ministry I work with, has been serving fresh, hot meals in communities affected by the storms and haven’t done much cooking at home. It has been so neat to see God’s faithfulness and provision during such an overwhelming time. Soli Deo Gloria!

Okay, back to dinner. We lost our power for about 48 hours due to a morning storm that impacted our neighborhood. Many trees were lost, but our home was fine. The evening the storm went through I cooked some chicken that had been in the freezer. Andy and I both really like Chicken Souvlaki and thought it even better when the chicken and veggies were grilled. Enjoy!

Chocolate Chip Cookie Dough-Stuffed Cupcakes

2011-04-25T20:31:00.000-05:00

My sister, Mel, made these delicious cupcakes for Easter dinner. Russ saw the recipe on Fox News and printed it out for her because it combines all of her favorite flavors. She said that they were easy to make but there are a lot of steps. To make them look as good as they tasted, Mel piped on the frosting with a zip-top plastic bag—fancy! The frosting is a little grainy because of the brown sugar, but it tastes just like cookie dough without the raw egg. Enjoy!

Chocolate Chip Cookie Dough-Stuffed Cupcakes
1 1/2 cups butter, softened
1 1/4 cups brown sugar
4 eggs
2 2/3 cup all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
1 cup milk
2 tsp. vanilla extract
1 cup chocolate chips
Cookie Dough Filling
Frosting
Mini chocolate chips

1. Beat butter and sugar with a mixer until light and fluffy. Beat in eggs, 1 at a time, beating until blended after each addition. Combine flour and next 3 ingredients. Gradually add flour mixture to butter mixture alternately with milk, beginning and ending with flour mixture. Beat in vanilla and chocolate chips. Spoon batter into lightly greased muffin pans.
2. Bake at 350° for 18 to 20 minutes or until done. Cool in pans 10 minutes; remove to wire racks to cool completely.
3. Cut a cone-shape hole out of the center of each cupcake. Fill each hole with a piece of the chilled Cookie Dough Filling. Frost the cupcakes, and sprinkle with mini chocolate chips.

Cookie Dough Filling:
4 Tbsp. butter, softened
6 Tbsp. brown sugar
1 cup plus 2 Tbsp. all-purpose flour
7 oz. sweetened condensed milk
1/2 tsp. vanilla extract
1/4 cup mini chocolate chips

1. Beat butter and sugar with an mixer until light and fluffy. Beat in flour and next 2 ingredients until smooth. Stir in chocolate chips.

Frosting:
1 1/2 cups butter, softened
3/4 cup brown sugar
3 1/2 cups powdered sugar
1 cup all-purpose flour
3/4 tsp. salt
3 Tbsp. milk
2 1/2 tsp. vanilla extract

1. Beat butter and brown sugar with a mixer until creamy. Beat in the powdered sugar and next 2 ingredients. Add in milk and vanilla, beating until spreading consistency.

Menu 14: Grilled Pork Tenderloin

2011-04-24T20:03:00.001-05:00

We celebrated Easter with Andy’s cousin Paul and his family (including his mom and mother-in-law), my sister and her family, and Mom. Instead of getting together right after church, we decided to eat an early dinner, which allowed everyone to go home and take a nap first (hooray!). Mel, Jules, and I planned the menu: Asian-marinated pork tenderloin grilled by Russ, our grilling pro; Risotto; mac and cheese; crunchy coleslaw. For dessert, Aunt Joy brought a mandarin orange cake, and Mel made these cupcakes. All the little people enjoyed hunting eggs and playing outside. It was a great evening!

Asian-Marinated Pork Tenderloin
We enjoyed this grilled, but you could also bake it or cook it in the slow-cooker.
1/2 jar orange marmalade

3 (2-lb.) pork tenderloins

Salt and pepper
1/2 cup soy sauce
Juice from 1 lemon
Juice from 1 orange
3 garlic cloves, minced
2 fresh rosemary sprigs
3 fresh thyme sprigs
1 tsp. dried ginger or 1 Tbsp. finely minced fresh ginger

1. Heat marmalade in microwave until smooth. Place tenderloins in a large zip-top bag; sprinkle with salt and pepper. Combine soy sauce and next 6 ingredients in a small bowl. Pour over tenderloins. Seal and refrigerate for 8 hours or overnight. Discard marinade before cooking.

Pumpkin-Pecan Muffins

2011-04-23T10:06:00.001-05:00

This morning I made these muffins for a community group in which we participate. I went to my blog to verify what temp to bake them and realized the recipe wasn’t posted. These muffins are on the Grace’s Kitchen menu rotation and are very easy to make. The recipe was inspired by a coffee cake. If you can’t find canned pumpkin, applesauce is a good substitute. Enjoy!

Pumpkin-Pecan Muffins
1 cup butter, softened

2 cups sugar
4 eggs
2 tsp. vanilla
1 cup pumpkin
1 (8-oz.) container sour cream
3 cups flour
1/4 tsp. salt
1 1/2 tsp. baking soda
2 tsp. cinnamon
1 cup chopped pecans, toasted

1. Beat butter and sugar with an electric mixer until creamy. Add in eggs, 1 at a time, beating until blended after each addition. Beat in vanilla, pumpkin, and sour cream.

2. Combine flour and next 3 ingredients; gradually add to butter mixture, beating until blended. Stir in pecans. Divide batter among 24 muffin cups, coated with vegetable cooking spray.

3. Bake at 350° for 25 minutes or until done.

Note: For mini muffins, bake at 350° for 15 minutes or until done.

Menu 13: Popcorn

2011-04-21T21:51:00.004-05:00

This has been a crazy week with something going on every night, so our meals have been “grab and growl,” as a friend calls it. Tonight we were at church for the Remember service and there was no time to eat beforehand. Popcorn is our go-to meal whenever we have to eat dinner at such a weird time. I cook it in a pot on the stove and serve it with cheese and crackers. Weird, maybe, but definitely delicious! (I forgot to take a photo, so you’ll just have to picture it.)

Menu 12: Chicken Sandwiches

2011-04-19T21:48:00.001-05:00

This is a cheater meal because it took no effort! Tonight I used the leftover fried chicken fingers to make sandwiches; we also had chips and fruit.

Forgive the darkness of the photo!

Menu 11: Chicken and Pancakes

2011-04-18T20:35:00.000-05:00

It wasn’t my original intent to post two pancake recipes so close together. However AC requested pancakes for dinner tonight when our family celebrated her birthday. The inspiration for serving them with fried chicken tenders came from the strange-but-delicious chicken and waffles you see in many Southern restaurants. The sweet pancakes contrasted nicely with the salty, crunchy chicken. Enjoy!

Chocolate Cupcakes

2011-04-16T16:03:00.004-05:00

Our niece AC turned 7 on Thursday. For her birthday party, she requested chocolate cupcakes, so I came up with this recipe. The cake is really a red velvet cake (without the red food coloring), and the frosting is a simple chocolate buttercream made even better with the addition of almond extract. (Almonds and chocolate are delicious partners!) The birthday girl and her party guests really liked them. Enjoy!

Chocolate Cupcakes
This recipe makes 36 cupcakes, but it’s easy to half if you don’t need so many.
1 cup butter, softened
3 cups sugar
4 eggs
2 tsp. vanilla
2 tsp. white vinegar
5 cups all-purpose flour
1/2 cup unsweetened cocoa
2 tsp. baking powder
2 tsp. baking soda
2 tsp. salt
2 cups buttermilk
Chocolate-Almond Buttercream Frosting

1. Beat butter and sugar with a mixer until light and fluffy. Beat in eggs, 1 at a time, until blended after each addition. Beat in vanilla and vinegar. Combine flour and next 4 ingredients. Gradually add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Scoop batter into lightly greased muffin pans.
2. Bake at 350° for 15 to 20 minutes or until done. Cool in muffin pans 10 minutes; remove to wire racks to cool completely. Spread cooled cupcakes with Chocolate-Almond Buttercream Frosting.

Chocolate-Almond Buttercream Frosting:
1 cup butter, softened
1 (16-oz.) package powdered sugar
1/2 cup unsweetened cocoa
6 Tbsp. milk
1/2 tsp. almond extract

1. Beat butter with a mixer until creamy. Combine powdered sugar and cocoa. Add to butter mixture with milk and almond extract. Beat until spreading consistency, adding an additional tablespoon of milk, if needed.

Menu 10: French Doughnut Pancakes

2011-04-16T09:09:00.000-05:00

This morning we enjoyed this muffin recipe turned into pancakes. I had made the muffins for breakfast when my in-laws were in town earlier in the week and had some extra batter that needed to be cooked. Instead of making muffins, I just scooped the batter onto a hot griddle (it’s much thicker than pancake batter, hence the weird shape). Enjoy!

Honey Chex Mix

2011-04-15T15:44:00.005-05:00

I came up with this recipe as an option for Grace’s Kitchen lunch bags. Our neighborhood children really liked it. You can used whatever cereal or nuts you prefer. M&Ms would also be a tasty addition. The recipe that follows yield about 16 (1-cup) servings and is easily doubled. Enjoy!

Honey Trail Mix
6 cups corn chex
1 1/2 cups roasted salted almonds
1 1/2 cups cocktail peanuts
1 (6-oz.) package dried cranberries
3 cups pretzels
1/2 cup butter, melted
1/2 to 3/4 cup honey

1. Combine corn chex and next 5 ingredients. Stir together honey and butter until combined. Toss honey mixture with corn chex mixture. Spread on a parchment paper-lined baking sheet.

2. Bake at 300° for 25 to 30 minutes. Stir mixture, and spread on wax paper to cool completely (about 2 hours).

Note: You may have to break it up the cereal mixture with your hands after it cools, but it isn't sticky, just glazed.

Menu 9: Grilled Hamburgers

2011-04-14T20:56:00.001-05:00

Some new friends came to dinner tonight. The menu of grilled hamburgers, Cornmeal-Crusted Onion Rings, and Bacon-Veggie Salad (Greek olives were substituted for the bell pepper in the salad) was very simple and tasty. Enjoy!

We had already started eating before I remembered to take a photo. Sorry!

Menu 8: Zucchini-Tomato Pie

2011-04-13T20:10:00.000-05:00

In the summer when tomatoes are at their peak, we eat this pie a lot! As the weather has warmed up, we have been craving summer food, so I came up with this variation that uses plum tomatoes. Zucchini makes a delicious partner. Chopped cooked bacon would be a good addition to the zucchini-tomato mixture. Enjoy!

Zucchini-Tomato Pie
1 small onion, finely chopped
3 zucchini, chopped

2 tsp. olive oil

6 plum tomatoes, chopped
Salt and pepper
2 to 3 tsp. herbs de Provence
1/2 cup garlic-herb cream cheese (I used 6 Laughing Cow cheese wedges.)

1 deep-dish piecrust

Shredded Italian-cheese blend

1. Sauté onion and zucchini in hot oil for 5 minutes. Add in tomatoes, salt, pepper, and herbs de Provence. Cook for 10 minutes; stir in garlic-herb cream cheese. Pour mixture into piecrust.
2. Bake at 400° for 20 minutes. Sprinkle with shredded cheese, and bake for 5 more minutes or until cheese is golden.

Menu 7: Mustard-Maple Pork Chops

2011-04-11T21:08:00.003-05:00

This dish includes my favorite pork chop pairing—Apple-Onion Gravy. For more flavor, I spread Dijon mustard on one side of the pork and then drizzled it with maple syrup before baking the dish in the oven. The combination was just right! On the side, we had Mashed Sweet Potatoes and Brussels Sprouts With Bacon. Enjoy!

Menu 6: Fish Tacos

2011-04-09T21:02:00.002-05:00

Andy has always been skeptical of fish tacos, but he agreed to try them for dinner tonight. I breaded pieces of tilapia with panko and then fried the fish (this takes no time). The fish was placed in warm flour tortillas and drizzled with homemade tartar sauce. The coleslaw is an old favorite updated with the addition of feta. Enjoy!

Menu 5: Chicken and Rice

2011-04-08T20:55:00.002-05:00

Tonight we had perfectly simple Updated Chicken and Rice served with Roasted Asparagus. Enjoy!

Menu 4: BLTs

2011-04-07T20:55:00.000-05:00

AC had a BIG (her words) soccer game tonight, so we ate kind of late. You don’t get much easier than BLTs, chips, and fruit. Enjoy!

The soccer star in action!

Menu 3: Mustard-Roasted Tilapia

2011-04-05T20:38:00.001-05:00

Tonight we had Mustard-Roasted Tilapia and leftover stove-top Scalloped Tomatoes from two nights ago. Enjoy!

Menu 2: Rib-eye Steak

2011-04-04T20:38:00.001-05:00

Tonight we had Rib-eye Steaks, a quick stove-top version of Scalloped Tomatoes, and Creamed Spinach (really just spinach-artichoke dip eaten with a fork instead of bread). Enjoy!

Menu 1: Pork Chops With Apple-Onion Gravy

2011-04-01T20:28:00.001-05:00

Tonight we had Pork Chops With Apple-Onion Gravy, Loaded Mashed Potatoes (I added cooked crumbled bacon, shredded cheese, and dried chives to basic Buttermilk Mashed Potatoes), and steamed broccoli. Enjoy!

A Month of Menus

2011-04-01T20:23:00.002-05:00

I’ve been a delinquent blogger as of late because Andy and I have been busy with our latest project. (We are getting close to being able to move—hooray!) It’s not that I haven’t been cooking—just been too lazy to post. So I issued myself a challenge for April: The plan is to post whatever we have for dinner each night, whether it’s a new recipe or not. Enjoy!

Coconut Cupcakes

2011-03-21T20:51:00.000-05:00

My father-in-law’s 76th birthday is at the end of this week. Almost every week, he spends Monday night with us because he works with Andy on Monday and Tuesday. So a birthday celebration was in order! His favorite dessert is coconut cake, so I decided to try my hand at making coconut cupcakes. I’m not a fan of coconut, but everyone else really liked this recipe from The Barefoot Contessa Cookbook. The batter is very airy, so don’t overfill the muffin cups or it will overflow. I made half the amount of frosting (but I used the called-for amounts of vanilla and almond extracts) the recipe calls for and had plenty. Enjoy!

Coconut Cupcakes
1 1/2 cups butter, softened
2 cups sugar
5 eggs
1 1/2 tsp. vanilla extract
1 1/2 tsp. almond extract
3 cups all-purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 cup buttermilk
1 (14-oz.) bag sweetened shredded coconut, divided
Cream Cheese Frosting

1. Beat butter and sugar until light and fluffy. Beat in eggs, 1 at a time, just until blended after each addition. Add in extracts.
2. Combine flour and next 3 ingredients. Gradually add flour mixture to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Stir in half of coconut. Spoon batter into lightly greased muffin cups.
3. Bake at 325° for 25 to 30 minutes or until done. Cool in pans 10 minutes; remove from pans to cool completely. Spread tops of cupcakes with frosting; sprinkle with remaining coconut.

Cream Cheese Frosting:
1 (8-oz.) block cream cheese, softened
3/4 cup butter, softened
1 1/2 tsp. vanilla extract
1 tsp. almond extract
1 (16-oz.) box powdered sugar

1. Beat cream cheese and butter with a mixer until fluffy. Gradually add in extracts and powdered sugar, beating until spreading consistency.

Weeknight Bolognese

2011-03-21T20:34:00.000-05:00

This recipe is from Barefoot Contessa: How Easy Is That?, but I made a couple of changes (surprise, surprise!). I added part of an onion and some bell pepper to the meat as it was sautéing. Traditional bolognese takes a long time to cook. This recipe is ready in about 30 minutes. It gets its rich flavor from red wine and tomato paste, which intensify the crushed tomatoes. My in-laws and Andy gave it two thumbs up. Enjoy!

Weeknight Bolognese
Half of a small onion, chopped
1 small bell pepper, chopped
1 lb. ground sirloin

Olive oil

2 garlic cloves, minced
1 1/2 Tbsp. dried oregano
1/4 tsp. crushed red pepper flakes
1 1/2 cup red wine
1 (28-oz.) can crushed tomatoes
2 Tbsp. tomato paste
Salt and pepper to taste
1/4 tsp. freshly grated nutmeg
1/4 cup chopped fresh basil
1/4 cup cream
3/4 lb. medium shell pasta, cooked

Freshly grated Parmesan cheese

1. Cook onion and next 2 ingredients in hot oil until meat is browned and crumbles. Add in garlic, oregano, and next 4 ingredients. Stir in salt and pepper to taste. Add in nutmeg and next 2 ingredients. Cook until thoroughly heated. Stir in 1/4 cup freshly grated Parmesan cheese and hot cooked pasta.

Chicken Saltimbocca

2011-03-15T20:04:00.007-05:00

Chicken for dinner can be so predictable. Tonight I wanted to make something different but had to use on-hand ingredients. This is what I came up with—flattened chicken breasts (you could substitute chicken cutlets) stuffed with provolone and bacon. Brown the chicken on the stovetop and finish it in the oven. The citrus-y sauce is just right with the chicken. Andy gave this dish his seal of approval! I served the chicken with Potato Latkes and steamed broccoli. Enjoy!

Chicken Saltimbocca
1 lb. boneless skinless chicken breats

Salt and pepper

2 provolone slices, cut in half
2 thick-cut bacon slices, cut in half
4 fresh thyme sprigs
2 fresh rosemary sprigs
Herbs de provence
Olive oil
1/2 cup white wine (chicken broth may be substituted)
1/2 cup orange juice

1. Cut chicken into four pieces; place between sheets of plastic wrap. Pound chicken flat with a meat mallet. Remove plastic wrap, and sprinkle with salt and pepper on both sides.
2. Layer provolone, bacon, thyme, and rosemary on each chicken piece. Roll up chicken carefully over stuffing. Seal end with a wooden pick. Sprinkle chicken with herbs de provence.
3. Cook chicken in an oven-proof skillet in hot oil until browned on all sides. Remove from heat, and add in white wine and orange juice.
4. Bake at 400° for 20 to 25 minutes or until chicken is done. Serve with pan sauce.

Berry Cobbler

2011-03-14T21:14:00.001-05:00

We lived in Central Florida—just down the road from Plant City, home of the Strawberry Festival—during part of my childhood. So when ripe Florida strawberries start hitting the grocery stores in mid-February, I know that spring is on the way. Today at the store, I found beautiful strawberries, blueberries, and raspberries and decided to make a cobbler. To balance the sweetness of the berries, I added a little balsamic vinegar and lemon zest. You don’t taste either—they just enhance the flavor of the berries. Enjoy!

Berry Cobbler
1 qt. strawberries, cut into quarters
1 pint blueberries
1 pint raspberries
2 to 4 Tbsp. (adjust this amount depending on the sweetness of the fruit)
1 Tbsp. balsamic vinegar
Zest of 1 lemon
2 Tbsp. all-purpose flour
1 cup oatmeal
1/2 cup all-purpose flour
3/4 cup brown sugar
1/2 cup butter, melted

1. Combine strawberries and next 6 ingredients in a large bowl. Allow to set for 30 minutes. Pour fruit mixture into a lightly greased baking dish.
2. Combine oatmeal and next 3 ingredients. Sprinkle oatmeal mixture over top of fruit mixture. Place baking dish on a baking sheet in case fruit mixture bubbles over.
3. Bake at 350° for 45 minutes or until done. (Andy recommends serving the cobbler with ice cream.)

Cherry-Almond Muffins

2011-03-13T20:43:00.002-05:00

This is my latest creation in the quest to create new muffin flavor combinations. Cherries and almonds are a classic combination and almond extract is a personal favorite. The muffins have a cakelike texture and would be great for breakfast or as a not-too-sweet dessert. Enjoy!

Cherry-Almond Muffins
1/2 cup butter, softened
1 (8-oz.) block cream cheese, softened
1 1/2 cups brown sugar
4 eggs
1 tsp. almond extract
3 cups all-purpose flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 (6-oz.) package dried cherries
1 cup sliced almonds

1. Beat butter and next 2 ingredients with mixer until fluffy. Beat in eggs, 1 at a time, just until blended after each addition. Add in almond extract. Combine flour and next 3 ingredients; gradually add to butter mixture, beating until blended. Add in cherries and almonds. Scoop into lightly greased mini muffin pans.
2. Bake at 350° for 12 to 15 minutes or until done.

Vegetable-Beef Stew

2011-03-07T21:47:00.006-06:00

Tonight we took dinner to a sick friend and her family. They have received a lot of chicken dishes, so I decided to make beef stew because it was different. This isn’t a very spring-like meal, but the weather was cool and dreary all day. I’m always trying new ways to make old favorites and think the one I came up with today is a keeper. (Shh—the secret is bacon.) Enjoy!

Vegetable-Beef Stew
3 to 4 slices bacon, chopped
1 onion, chopped
3 carrots, thinly sliced
3 celery ribs, thinly sliced
Olive oil
2 garlic cloves, minced

1.5 lb. trimmed stew meat

1/4 cup all-purpose flour
Salt and pepper
Leaves from 3 fresh thyme sprigs
Leaves from 3 fresh rosemary sprigs, chopped
1 (14.5-oz.) can diced tomatoes
1 (32-oz.) carton beef broth
1 cup water (optional)
4 Yukon Gold potatoes, cut into cubes

1. Cook bacon in a Dutch oven for 10 minutes. Add in onion and next 2 ingredients; cook, stirring occasionally 10 more minutes or until vegetables begin to soften. Add in olive oil, if needed. Stir in garlic, and cook 1 minute.
2. Stir in stew meat, and cook until meat is browned on all sides. Stir in flour, salt, pepper, and herbs; cook for 1 minute. Add in tomatoes, beef broth, and, if needed, water. Add in potatoes. Bring mixture to a boil, and reduce heat to low. Simmer, stirring occasionally, until meat is done, potatoes are tender, and mixture is slightly thickened.

Bacon-Veggie Salad

2011-03-06T20:38:00.000-06:00

My favorite salad in the whole world is this one because it seems to hit all the tastebuds. However, this new salad is probably my second favorite. The combo of fresh veggies, smoky bacon, creamy feta, and versatile balsamic vinaigrette works beautifully. It was delicious paired with Lemon Chicken Pasta tonight. Enjoy!

Bacon-Veggie Salad

4 bacon slices, chopped and cooked

1 head green leaf lettuce, cut into thin strips

1 pint cherry tomatoes, halved

1 yellow bell pepper, chopped

1 cup toasted pecan halves

Balsamic Vinaigrette

Crumbled feta cheese

1. Place lettuce in a large bowl. Top with bacon and next 3 ingredients. Drizzle with balsamic vinaigrette just before serving, and toss. Sprinkle with feta.

Recipe Rewind: Creamy Chicken and Noodles

2011-03-03T16:26:00.000-06:00

I had actually forgotten about this dish until searching on the blog for a simple recipe to make for a friend. In the original post, the method calls for baking the casserole to thoroughly heat it. However, it works very well to just heat the mixture through on the stovetop and you’ll only mess up one pan. Enjoy!

Creamy Chicken and Noodles
1 (16-oz.) package egg noodles
4 cups chopped cooked chicken
1 (0.7-oz.) envelope Italian dressing mix
3 cups whipping cream
1 (10-oz.) bag frozen broccoli florets
Salt and pepper to tasteFreshly grated Parmesan cheese, shredded mozzarella cheese, or Italian cheese blend

1. Cook egg noodles according to package directions. Drain and return to pot. Stir in chicken, next 4 ingredients, salt and pepper to taste, and desired amount of cheese (I use 1/2 to 1 cup, depending on the type of cheese.) Cook over low heat until thoroughly heated.

Steak Dinner

2011-02-28T20:18:00.000-06:00

Andy is a Leap Year baby and his actual birth date only comes around once every four years. Typically we celebrate on the day after February 28, be it the 29th or March 1. However this year, we have plans tomorrow night, so I decided to make him his favorite meal tonight: Rib-Eye Steak with Blue Cheese Butter, baked sweet potatoes with Brown Sugar-Cinnamon Butter (just stir together these three ingredients—fancy!), Cornmeal-Crusted Onion Rings, and steamed broccoli (to balance out all the calories). Andy really liked his special meal. Enjoy!

Butterscotch-Golden Raisin Oatmeal Cookies

2011-02-25T11:05:00.001-06:00

This is another variation on my basic cookie recipe.
1 cup butter, softened
1 cup brown sugar
1 cup granulated sugar
2 eggs
2 tsp. vanilla
3 cups all-purpose flour
1 1/2 cups oatmeal
1 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1 bag butterscotch chips
6 oz. golden raisins

1. Beat butter and sugars with a mixer until fluffy. Add in eggs, 1 at a time, beating until blended. Beat in vanilla. Combine flour and next 4 ingredients; gradually add to butter mixture, beating until blended. Add in butterscotch chips and raisins. Scoop dough onto parchment paper-lined baking sheets.
2. Bake at 350° for 10 to 14 minutes.

Cranberry-and-Apple Cake

2011-02-16T21:43:00.001-06:00

This recipe, from Barefoot Contessa: How Easy Is That?, has been on my must-try list since December. It is great for dessert or for breakfast. At some point, I want to try this batter for muffins. This is similar to an upside-down cake technique—the fruit is on the bottom and the batter is spread on top—except you don’t turn it out of the pie plate. Enjoy!

Cranberry-Apple Cake
1 bag fresh cranberries
1 Granny Smith apple, chopped
1/2 cup brown sugar
Zest and juice from 2 oranges
1 1/2 tsp. cinnamon
2 eggs
1 cup plus 1 Tbsp. granulated sugar
1/2 cup butter, melted
1 tsp. vanilla
1/4 cup sour cream
1 cup all-purpose flour
1/4 tsp. salt

1. Combine cranberries and next 4 ingredients; set aside.
2. Beat eggs with an electric mixer until thick and pale. Add in granulated sugar and next 3 ingredients. Combine flour and salt; gradually beat into egg mixture.
3. Place fruit mixture in a lightly greased pie plate; spread batter over top. Place pie plate on a baking sheet.
4. Bake at 350° for 50 minutes or until done. Serve warm or at room temperature.

Cookies-and-Cream Torte

2011-02-15T21:31:00.002-06:00

I’m not really sure what to call this unusual recipe, which is a combination of several different desserts—suggestions are appreciated. The cream mixture is reminiscent of tiramisú. I used amaretto, but kahluá would be nice as well. I used three 9-inch cake pans to make the really big chocolate chip cookies (my basic cookie recipe). You will get numerous servings from this dessert. Enjoy!

Cookies-and-Cream Torte

3 (9-inch) Chocolate Chip Cookies
2 cups heavy cream
16 oz. cream cheese, softened
1/2 cup sugar
1/4 cup amaretto
1 tsp. instant espresso powder
1 tsp. vanilla extract
Grated bittersweet chocolate

1. Place one cookie on a cake plate.
2. Combine cream and next 5 ingredients in a large bowl; beat mixture with an electric mixer until firm peaks form. Spread some of cream mixture over top of cookie; top with another cookie. Spread with cream mixture; top with third cookie. Spread top and sides with cream mixture. Top with grated chocolate. Cover and chill until ready to serve.

Chocolate Chip Cookies:
1 cup butter, softened
1 cup brown sugar
1 cup granulated sugar
2 tsp. vanilla extract
2 eggs
4 1/2 cups all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1 bag semisweet chocolate chips

1. Beat butter and sugars with an electric mixer. Add in vanilla. Beat in eggs, 1 at a time, until blended. Combine flour and next 3 ingredients. Gradually add to butter mixture. Add in chocolate chips. Spread batter in three lightly greased 9-inch cake pans.
2. Bake at 350° for 12 to 14 minutes. Allow to cool 10 minutes. Remove from pans, and cool completely.

Baked Feta in Marinara

2011-02-14T21:23:00.003-06:00

This is a super-easy and tasty appetizer from Frank Stitt’s Bottega cookbook. Serve it with toasted foccacia bread. (What I served came from Continental Bakery.) The original calls for homemade marinara sauce; I used a jar from the grocery store. Enjoy!

Baked Feta in Marinara
1 (28-oz.) jar marinara sauce
1 (4-oz.) block feta
Salt and pepper
Thinly sliced fresh basil

1. Pour marinara into a baking dish. Crumble feta over marinara, and sprinkle with salt and pepper to taste.
2. Bake at 400° for 15 to 20 minutes or until thoroughly heated.

Roasted Tomatoes with Risotto Cakes

2011-02-14T21:03:00.001-06:00

My in-laws are in town to help us with our house project. After working on the roof all day, dinner needed to come together fast! My solution: Use leftover risotto cakes from supper club as the base for very easy Roasted Tomatoes. (I used grape tomatoes because it’s winter and other tomatoes are tasteless.) The combination was delicious and, best of all, was on the table in about 30 minutes. Enjoy!

Roasted Grape Tomatoes
2 pints grape tomatoes
3 garlic cloves, chopped
Salt and pepper
Olive oil
2 Tbsp. balsamic vinegar

1. Place tomatoes in a baking dish; sprinkle with chopped garlic, salt, and pepper. Drizzle tomatoes evenly with olive oil and balsamic vinegar.
2. Bake at 400° for 20 to 25 minutes or until tomatoes are softened.

Spinach-Artichoke Dip

2011-02-13T21:11:00.000-06:00

This is totally made from scratch and is totally worth the effort. You will never make your old mayonnaise-based spinach-artichoke dip recipe again! I wilted the fresh spinach in the hot bacon grease, which added another layer of flavor. Definitely serve this at your next party. Enjoy!

Spinach-Artichoke Dip
4 bacon slices, chopped
2 bags fresh baby spinach
4 Tbsp. butter
1 small onion, chopped
3 garlic cloves, minced
Salt and pepper
1/4 cup all-purpose flour
2 cups milk
Juice from 1 lemon
1 (8-oz.) block Monterey Jack cheese, shredded
1 (6.5-oz.) jar marinated artichoke hearts, drained and chopped
1/4 cup grated Parmesan cheese
Bagel chips, toasted baguette slices, tortilla chips

1. Cook bacon in a Dutch oven until crisp; drain on paper towels. Remove bacon drippings, less 1 Tbsp.; add in spinach, and cook until wilted. Place spinach in a colander, and rinse with water. Use a paper towel to remove any excess moisture. Wipe Dutch oven clean.
2. Melt butter in Dutch oven, and add in onion and garlic. Cook, stirring occasionally, for 10 minutes or until onions are softened. Season with salt and pepper. Add in flour, and cook for 1 minutes. Gradually stir in milk, stirring until mixture is combined and thickened. Stir in lemon juice, Monterey Jack cheese, artichoke hearts, and bacon. Cook, stirring often, until cheese is melted and mixture is thoroughly heated. Pour into a baking dish. Sprinkle with Parmesan cheese.
3. Bake at 400° for 10 minutes. Serve with bagel chips, etc.

Mustard-Roasted Fish and Risotto Cakes

2011-02-12T20:54:00.001-06:00

We hosted our supper club tonight and these were the main dishes. I forgot to take a photo of the fish, but it was hard to see with sauce all over the top. The fish was super simple and came together in no time. The risotto cakes were not difficult, but they do have a lot of steps (you would definitely save time if you have leftover risotto). Both of these recipes were inspired by ones in Barefoot Contessa: Back to Basics. It is a delicious pairing—enjoy!

Mustard-Roasted Fish
8 tilapia fillets
Salt and pepper
16 oz. sour cream (the original called for crème fraiche, but I couldn’t find it at the store)
6 Tbsp. Dijon mustard
2 Tbsp. whole-grain mustard
3 shallots, minced
4 tsp. drained capers

1. Place fish on an aluminum foil-lined baking sheet; sprinkle with salt and pepper. Combine sour cream and next 4 ingredients; spread over top of fish.
2. Bake at 425° for 15 to 20 minutes or until fish flakes with a fork.

Risotto Cakes
1 cup Arborio rice
1/2 tsp. salt
1/2 cup Greek yogurt
2 eggs
3 Tbsp. chopped chives
1 1/2 cups grated Fontina cheese
1/2 tsp. black pepper
1/2 cup panko (Japanese breadcrumbs)
Olive oil

1. Fill a Dutch oven two-thirds full of water; bring water to a boil. Add in 1/2 tsp. salt and rice. Cook, stirring occasionally, for 20 minutes. Drain rice completely; rinse under cold water. Drain.
2. Whisk together yogurt and next 4 ingredients; season with salt to taste. Stir in rice. Cover and chill for 2 hours.
3. Place panko in a shallow dish. Use a scoop to create balls of rice mixture; roll in panko. Cook in hot oil in a skillet in batches, flattening slightly with spatula, until crisp and golden on both sides. Sprinkle with salt and pepper to taste, if desired. Keep warm in a 250° oven, if desired.

Blueberry-Orange Yogurt Muffins

2011-02-11T21:15:00.001-06:00

It’s no secret that I love to make variations of recipes. This one is based on my new favorite (and good-for-you) yogurt muffin recipe. For this recipe, I omitted the simple syrup mixture that is brushed on the tops of the muffins after they come out of the oven—the blueberries make them moist enough without that step. Enjoy!

Blueberry-Orange Yogurt Muffins
1 1/2 cups all-purpose flour
2 tsp. baking powder
1/2 tsp. salt
1 cup fat-free plain yogurt
1 cup sugar
3 eggs
2 tsp. orange zest (2 oranges)
1 tsp. vanilla extract
1/2 cup vegetable oil
1 pint blueberries
1. Combine flour and next 2 ingredients. In another bowl, combine yogurt and next 4 ingredients. Gradually stir flour mixture into yogurt mixture until combined. Stir in vegetable oil until combined. Gently fold in blueberries. Scoop batter into 24 lightly greased muffin cups.
2. Bake at 350° for 20 minutes or until done.