Tuesday, January 31, 2017

Pimento Cheese Spread..........

Kraft puts out this yummy Pimento Cheese spread in a little jar for around $2.98. Many times I reach for it and then put it back, as that's a bit much for such a little jar. At least in my budget. But here is a recipe for it that to me is better. It is not as creamy, but has more cheese and more pimento flavor. 
Pimento Cheese Spread
1 7-ounce jars sliced pimientos, drained
1 1/2 10-ounce bricks sharp Cheddar,  grated
1/2 cup mayonnaise
Place the drained pimientos in a blender or food processor and puree until small chunks. Using an electric mixer, combine the pimientos and cheese, beating until smooth. Beat in the mayonnaise.
Till next time........

Saturday, January 28, 2017

Friday, January 27, 2017

Snowy Net........

Just something interesting at the field.
Till next time.......

Thursday, January 26, 2017

Philips Crab Cakes.......

If you have ever enjoyed the crab cakes at Philip's Crab House in Ocean City, MD., you will love these.
Crab Cakes
1/2 lb. backfin crab meat
1 lb.jumbo lump crab meat
1/4 c. chopped parsley
3/4 c. Ritz crackers, crushed
3/4 tsp. Worcestershire sauce
3/4 tsp. lemon juice
3/4 tsp.Seafood seasoning
3/4 tsp. Dijon mustard
1/2 cup mayonnaise
1 large egg

Combine the egg, Worcestershire sauce, lemon juice, seafood seasoning, Dijon mustard and mayonnaise in a bowl. Place the crab meat, parsley and Ritz crackers into a separate bowl. Mix very lightly to combine. Add the wet ingredients to the crab mixture and combine lightly. Portion into 5-ounce cakes and broil, bake, or pan fry until browned on both sides. (or mini for appetizers.)
Till next time.......

Wednesday, January 25, 2017

Chicken n' Dumplings..........

One of my favorite comfort foods is Chicken n' Dumplings. They just make everything better. If you let this dough "rest" for 15 minutes after you pull it together, it rolls out real easy.
Chicken n' Dumplings
2 cups flour
1/2 teaspoons baking powder
1 pinch Salt
2 Tablespoons Butter
1 cup buttermilk, (you can use regular milk if needed)
2 quarts chicken broth
3 cups cooked chicken
In a bowl, combine the flour, baking powder and salt. Cut the butter into the dry ingredients with a fork or pastry blender. Stir in the milk, mixing with a fork until the dough forms a ball. Roll the dough out thin with a heavily floured rolling pin. Dip your cutter in flour and cut the dumplings in squares about 2x2. Use the floured spatula to put them on a heavily floured plate. Just keep flouring between the layers of dumplings.To cook them, bring the broth to a boil. Drop the dumplings in one at a time, stirring while you add them. The extra flour on them will help thicken the broth. Cook them for about 15-20 minutes or until they not doughy tasting. Add the cooked chicken to the pot and you’re done!
Till next time.......

Sunday, January 22, 2017

Crazy Salt...........


I would imagine you have all heard of Crazy Salt. It's just a flavorful salt with herbs and spices. It is easy to make and keep in your spice cabinet. Don't buy it with all the preservatives in it. This is all stuff you already have in your spice cabinet. Just mix them together and enjoy. If you want a finer salt, put all ingredients in a spice grinder and pulse till you get the degree of finest that you want. I like to pulse the salt and then add the rest of ingredients.



Crazy Salt

1/4 cup kosher salt
4 teaspoons granulated garlic
1 tablespoon fresh ground black pepper
2 teaspoons granulated onion
1/2 teaspoon celery salt
1/2 teaspoon cayenne pepper
Optional: 1/4 teaspoon finely crushed sage
Combine all the spices in a jar and stir or shake to combine. Store in an airtight container until ready to use. Makes approximately 1/2 cup. Enjoy!

Till next time.........



Saturday, January 21, 2017

Carrot Hummus.......

Hummus is a funny thing. You either like it or you don't. To me, it has little flavor, but then I don't like chick peas for the same reason. But Carrot Hummus has some flavor. The sweeter the carrots, the sweeter the hummus. Depending on your carrots, the dip is usually a light orange in color. It all depends on your carrots.








Carrot Hummus
8 ounces carrots, peeled and cut into 1-inch pieces
3 cloves garlic, peeled and left whole
2 tablespoons plus 1/2 cup extra-virgin olive oil
Kosher salt
One 15-ounce can chickpeas, drained and rinsed
2 tablespoons lemon juice
1/8 teaspoon cayenne pepper
Root vegetable chips, for dipping
Preheat the oven to 425 degrees F.
On a small rimmed baking sheet, toss together the carrots, garlic, 2 tablespoons olive oil and 1/2 teaspoon salt. Cover with aluminum foil and roast until the carrots and garlic are both tender and soft, about 15 minutes. Remove from the oven and cool to room temperature. Place the carrots, garlic and chickpeas in a food processor. Pulse to combine and break apart slightly. Add the lemon juice, 1/2 cup olive oil, cayenne and 1/4 teaspoon salt. Puree until smooth and an even pale orange.
Till next time.........

Thursday, January 19, 2017

Boeuf Bourguignon...........

Fancy, Schmancy. Yes, it does sound that way. But Boeuf Bourguignon is nothing more than an elevated French beef stew with burgundy wine. It is head and shoulders above your ordinary beef stew. It is rich and full of flavor from the herbs, veggies, beef, mushrooms and red burgundy wine. It is slow cooked to perfection. You must brown the mushrooms and beef before combining them with the other ingredients. My recipe? Well, there are thousands on the internet and all pretty much the same. So check out the internet and pick the one that sounds the best to you. There are a lot of ingredients to it, but that's what makes the flavor.
Till next time........

Tuesday, January 17, 2017

Corn Dip.........

Corn Dip is a little unusual and something you might want for any gathering. It is a large recipe so is perfect for a crowd. Your guests will love it! This has some kick to it, so if you aren't into a bit spice, pass this up. I love it!!





Corn Dip
3 11-oz. cans sweet corn & diced peppers, drained
2 4.5-oz. cans chopped green chiles
6-oz. can chopped jalapenos, drained and liquid added to taste
1/2 cup green onion, chopped
1 cup mayonnaise
1 cup sour cream
1 tsp. pepper
1/2 t. garlic powder
16-oz. pkg. shredded sharp Cheddar cheese 
Mix together all ingredients and jalapeno and refrigerate. Serve with corn chips for scooping. Makes about 6 cups.
Till next time.......

Monday, January 16, 2017

Ice Storm.........

Nothing like an ice storm to make a person dig out their sleeping bag and kerosene lamp. Just in case power went out and I lost heat, lights, etc. But morning came and all is well. Looks like we dodged the bullet this time with the ice storm. Although the roads are slick, the power stayed on. Grateful for the favor.
Till next time........

Friday, January 13, 2017

Pork and Sauerkraut.........

It’s a dark and dreary day again today.It's getting ready for our ice storm on Sunday. 
I just cleaned up my kitchen from a late breakfast and put some boneless spare ribs and kraut in my small slow cooker. There is no low or high on it, just one heat setting. So will check it in 4 hours and see how much longer it will have to cook. I put some sugar and caraway seeds in the kraut, my Bohemian style kraut. I say "my" style as I don't put potatoes or onion in mine and I know it is not authentic. It will be so good with some nice tender pork for supper. I get really hungry for kraut about twice a year. 
Till next time.....

Friday, January 6, 2017

Cream Cheese Buttermilk Biscuits........

In the South, they have recipes that are pretty much standard to that area. Cream Cheese Buttermilk Biscuits fit that scenario. They are small, moist and fluffy. Yup, that's a Southern biscuit. (I use a smaller cutter and then cut the time by a minute or two until the tops are golden brown.) These are great with butter and jam or with that wonderful Virginia Baked Ham.
Cream Cheese Buttermilk Biscuits
2 cups flour
2 tsp baking powder
1/4 tsp baking soda
1 tsp salt
2 Tbsp sugar
4 Tbsp very cold unsalted butter
4 Tbsp very cold cream cheese
3/4 cup buttermilk
Preheat the oven to 400 F. Line a baking sheet with parchment paper. In a large bowl, combine the flour, baking powder, baking soda, salt, and sugar. Add the butter and cream cheese, and blend them into the flour mixture with a pastry blender. There should be some uniformity but still with clumps of fat. Add the buttermilk and stir to combine with a rubber spatula or wooden spoon. Flour your hands, then dump the dough out onto a well-floured work surface. Knead just a very few times, until it comes together. Pat out dough to about 1/2 an inch thick. Cut into rounds with a 2 1/2 inch floured biscuit cutter. Transfer the rounds to  parchment paper on a baking sheet. Bake at 400 F for 14 minutes, until the tops are golden brown. (If using salted butter, cut the salt to 3/4 tsp.)
Till next time..........

Wednesday, January 4, 2017

Biscuit Dumplings...........


You are in a hurry for supper, what do you do? Get out the leftover stew or soup and make some biscuit dumplings. So quick and so good.
Biscuit Dumplings
2 cups Original Bisquick™ mix
2/3 cup milk
Stir ingredients until soft dough forms. Drop by spoonfuls onto boiling stew; reduce heat. Cook uncovered 10 minutes. Cover and cook 10 minutes; do not lift the lid.
Till next time.........

Monday, January 2, 2017

Pizza Dough.........

It's so easy to make your own pizza. Give it a try and you won't buy pizza again. Get out your favorite toppings and get at it!!
Pizza Dough
1 teaspoon (scant) Active Dry Yeast
3/4 cups Warm Water
2 cups All-purpose Flour
3/4 teaspoons Kosher Salt
3 Tablespoons Olive Oil
Sprinkle yeast over 3/4 cups warm (not lukewarm) water. Let stand for a few minutes.In a mixer, combine flour and salt. With the mixer running on low speed (with paddle attachment), drizzle in olive oil until combined with flour. Next, pour in yeast/water mixture and mix until just combined, and the dough comes together in a sticky mass.Coat a separate mixing bowl with a light drizzle of olive oil, and form the dough into a ball. Toss to coat dough in olive oil, then cover the bowl tightly with plastic wrap and set it aside for 1 to 2 hours, or store in the fridge until you need it. Note: it’s best to make the dough at least 24 hours in advance.
Till next time.......