Rosemary

Rosemary is a woody, perennial herb with fragrant, evergreen, needle-like leaves and white, pink, purple, or blue flowers. Is a fragrant shrubby Mediterranean mint plant. It is a member of the mint family. The leaves are used as a flavoring in foods such as stuffings and roast lamb, pork, chicken and turkey.

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Poppy Seed-Chicken Pitas Recipe

This is an easy chicken pita recipe. If you like with this recipe you can have grilled chicken pita, which tastes pretty good. You could also have chicken pita sandwiches if you like. This is a very simple pita recipe.

I think you will enjoy this recipe. So let me know if you liked or disliked this chicken pita dish. If you have a favorite pita or chicken pita recipe let me know what it is.

Ingredients:

3 skin-on, bone-in chicken breasts (about 2 pounds)

kosher salt

1 large orange

1/2 cup mayonnaise

1/3 cup sour cream or low-fat Greek yogurt

1 tablespoon dijon mustard

1 stalk celery, chopped

1/2 cup chopped pecans, almonds or walnuts, toasted

1/4 cup chopped fresh chives

1 1/2 tablespoons poppy seeds

freshly ground pepper

1/2 cup dried apricots, chopped (optional)

torn lettuce leaves, for serving

4 whole-wheat pitas, halved

Directions:

  1. Cover the chicken with cold water in a saucepan and add 1 teaspoon salt. Remove strips of zest from half of the orange with a vegetable peeler; add the zest to the water. Cover and bring to a boil over high heat, then reduce the heat to medium-low and simmer, uncovered, until the chicken is cooked through, about 18 minutes. Remove the chicken and let cool.
  2. Grate the remaining orange zest into a large bowl; juice the orange into the bowl. Stir the mayonnaise, sour cream, mustard, celery, nuts, chives, poppy seeds, 1/2 teaspoon salt, and pepper to taste. Add the apricots, if desired.
  3. Shred the chicken, discarding the bones and skin, and toss with the dressing. Stuff a few lettuce leaves and some of the chicken salad into each pita.

Servings: 4

Prep. Time: 20 Minutes

Cook Time: 20 Minutes

Total Time: 40 Minutes

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Tangy Honey Glazed Ham Recipe

Tomorrow is Easter and I was thinking about cooking a ham in the oven. Today we are going to prepare a honey glazed ham. This is a simple honey glazed ham. We are going to have baked honey glazed ham.

Everyone enjoys a good cooked ham dinner on Easter, I know I do. Let me know what you think about this glazed ham recipe. If you have a favorite glazed ham recipe let me know what it is.

Ingredients:

1 (10 pound) fully-cooked, bone-in ham

1-1/4 cups packed dark brown sugar

1/3 cup pineapple juice

1/3 cup honey

1/3 large-orange, juiced and zested

2 tablespoons Dijon mustard

1/4 teaspoon ground cloves

Directions:

  1. Preheat oven to 325º F. Place ham in a roasting pan.
  2. In a small saucepan, combine brown sugar, pineapple juice, honey, orange juice, orange zest, Dijon mustard, and ground cloves. Bring to a boil, reduce heat, and simmer for 5 to 10 minutes. Set aside.
  3.  Bake ham in preheated oven uncovered for 2 hours. Remove ham from oven, and brush with glaze. Bake for an additional 30 to 45 minutes, brushing ham with glaze every 10 minutes.

Servings: 20

Prep. Time: 15 Minutes

Cook Time: 2 Hours, 45 minutes

Total Time: 3 Hours

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Seared Scallops With Sherry-Caper Vinaigrette Recipe

seared scallops with sherry-casper vinaigrette

Today we will prepare this tasty seared scallops. If you look can find many seared scallops recipes. This is a simple seared scallops dish, that anyone can cook. I hope that you are happy with this recipe once you have prepared it.

So let me know what you think of this seared scallops recipe. If you have a favorite scallops recipe let me know what it is.

Ingredients:

3 tbsp. EVOO

1 tbsp. rinsed capers

2 tsp. chopped fresh parsley

2 tsp. minced shallots

2 tsp. sherry vinegar

1/4 tsp. Dijon mustard

1/4 tsp. sugar

2 tbsp. vegetable oil

16 large sea scallops

Directions:

  1. In bowl, stir in capers, parsley, shallots, sherry vinegar, Dijon mustard, and sugar; season. In nonstick skillet, heat vegetable oil over medium-high. Season scallops; cook until browned, about 2 minutes per side. Top with vinaigrette.

Servings: 4

Prep. Time: 5 to 10 Minutes

Cook Time: 4 Minutes

Total Time: 9 to 14 Minutes

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Red Wine BBQ Chicken Recipe

bbq chicken, bbq chicken recipes

Today we are going to cook a plate of red wine bbq chicken. This is a good comfort food to start the week off with. This is one of many bbq chicken recipes. If you like you can have bbq chicken breast, and not the bbq chicken legs. I think you will enjoy either the legs or the breast in bbq. Do you like this dish? Let me know what you think.

Ingredients:

2 tablespoons extra-virgin olive oil, plus more for brushing

2 shallots, minced

2 garlic cloves, minced

1 cup ketchup

1 cup Pinot Noir Wine

2 tablespoons packed light brown sugar

1 chipotle chile in adobo sauce, seeded and minced

1 tablespoon Dijon mustard

Kosher salt

pepper

12 mixed chicken drumsticks and thighs

Directions:

  1. In a medium saucepan, heat the 2 tablespoons of olive oil. Add the shallots and garlic and cook over moderate heat, stirring, until softened, 3 to 5 minutes. Whisk in the ketchup, wine, sugar, chipotle and mustard. Bring to a boil over moderately high heat, then simmer over moderately low heat, stirring frequently, until thickened, about 15 minutes. Let cool slightly, then puree in a blender until smooth. Season with salt and pepper.
  2. Preheat the oven to 425º. Line a large rimmed baking sheet with foil and put a baking rack on it. Season the chicken with salt and pepper and put on the rack. Roast for 15 minutes, until the skin is lightly browned. Brush the chicken with some of the sauce and roast for 40 minutes longer, turning and basting every 10 minutes, until nicely glazed and an instant-read thermometer inserted in the thickest piece registers 165º. Transfer to a platter and serve.

Servings: 4

Prep Time: 10 Minutes

Bake Time: 55 Minutes

Cook Time: 20 Minutes

Total Time: 1 Hour, 25 minutes

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Cheesy Chicken Quesadillas Recipe

chicken quesadilla

Tasty grilled cheesy chicken quesadilla

Let’s try a Mexican chicken quesadilla recipe today. This chicken quesadilla recipe is very simple and easy to prepare. I love a cheese chicken quesadilla. You can make then spicy or not not spicy at-all, it’s up to you. Let me  know what you think of this recipe. If you have a favorite quesadilla recipe let me know.

Ingredients:

3/4 cup finely shredded cooked chicken breast (3 oz.)

1/2 cup shredded Colby-Jack cheese (2 oz.)

1/2 green onion, thinly sliced

2 tbsp. chopped cilantro

1 tsp. chili powder

1 cup baby spinach leaves

4 (6-inch) tortillas

1/2 cup salsa

Directions:

  1. Combine chicken, cheese, green onion, cilantro and chili powder in medium bowl; mix well. Spoon half of mixture onto each of 2 tortillas; top each with 1/2 cup spinach and remaining tortilla.
  2. Heat large nonstick skill over medium-high heat; coat with nonstick cooking spray. Add 1 quesadilla; cook 2 minutes per side or until lightly browned and cheese melts. Repeat with remaining quesadilla. Cut into wedges and serve with salsa.

Servings: 4

Prep Time: 10 Minutes

Cook Time: 8 Minutes

Total Time: 18 Minutes

 

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Pasta Primavera Recipe

Pasta Primavera

 

This is a simple classic Italian pasta recipe. With this recipe you can add about anything you like too make this pasta primavera. I like this simple pasta primavera recipe. You can also add seafood to this dish for seafood pasta primavera.

Pasta primavera is a dish that consists of pasta and fresh vegetables. You can add beef, lamb, seafood, chicken, veal and pork to this dish. Make sure not to overcook the pasta; you need the chewy bite to stand up to the gently cooked vegetables.

Let me know what you think of this pasta dish. Also if you have a favorite pasta recipe let me know what it is.

Directions:

3 carrots, peeled and cut into thin strips

2 medium zucchini or 1 large zucchini, cut into thin strips

2 yellow squash, cut into thin strips

1 onion, thinly sliced

1 yellow bell pepper, cut into thin strips

1 red bell pepper, cut into thin strips

1/4 cup olive oil

Kosher salt and freshly ground black pepper

1 tablespoon dried Italian herbs or herbes de Provence

1 pound farfalle (bowtie pasta)

15 cherry tomatoes, halved

1/2 cup grated Parmesan

Directions:

  1. Preheat the oven to 450 degrees F.
  2. On a large heavy baking sheet, toss all of the vegetables with the oil, salt, pepper, and dried herbs to coat. Transfer half of the vegetable mixture to another heavy large baking sheet and arrange evenly over the baking sheets. Bake until the carrots are tender and the vegetables begin to brown, stirring after the first 10 minutes, about 20 minutes total.
  3. Meanwhile, cook the pasta in a large pot of boiling salted water until al dente, tender but still firm to the bite, about 8 minutes. Drain, reserving 1 cup of the cooking liquid.
  4. Toss the pasta with the vegetable mixtures in a large bowl to combine. Toss with the cherry tomatoes and enough reserved cooking liquid to moisten. Season the pasta with salt and pepper, to taste. Sprinkle with the Parmesan and serve immediately.

Servings: 6

Prep Time: 20 Minutes

Cook Time: 25 to 28 Minutes

Total Time: 45 to 48 Minutes

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Quail Schnitzel With Tart Apple Salad Recipe

Today we are going to prepare some fried quail.That sounds good does it? So i said lets think of some recipes for fried quail. So i came up with quail schnitzel. If you have a favorite wild game recipe let me know what it is.

Ingredients:

8 quail, deboned if desired; if not, split in half

1 cup brown sugar

1 cup kosher salt

2 cans (or 24 oz.) lager beer

2 sprigs rosemary

4 juniper berries

1 tsp. chile flakes

2 tbsp. honey

1/4 cup apple cider vinegar

3/4 cup extra-virgin olive oil

1 cup all-purpose flour, plus an additional cup

3 cups cornflakes

1 cup breadcrumbs

2 tsp. mustard powder

2 tsp. garlic powder

2 tsp. onion powder

2 tsp. sweet paprika

1/2 tsp. cayenne pepper

1 tsp. black pepper

2 cups buttermilk

1 Granny Smith apple

1 head lettuce, cleaned well

2 tbsp. maple syrup

kosher salt and freshly ground black pepper, to taste

oil, for frying

 

Directions:

  1. Brine the quail: Combine the brown sugar, salt, lager, rosemary, juniper berries, and chile flakes in a pot with 1/2 gallon of water. Bring to a boil, then turn off the heat and let the brine cool completely. Submerge the quail with a small bowl on top to keep them under the brine. Marinate for up to 2 hours.
  2. Prepare the vinaigrette: Whisk together the honey and apple cider vinegar and then, while whisking, add the olive oil in a thin steady stream until incorporated. Season with salt and pepper.
  3. Make the dredging mixture by combining 1 cup flour with the cornflakes, breadcrumbs, and spices in a food processor. Pulse the mixture until it’s still a little crumbly.
  4. Set up a dredging station by arranging three containers close to the stovetop, one each for the additional flour, buttermilk, and dredging mixture.
  5. Bring about an inch of oil to roughly 325 degrees F. in a Dutch oven or deep skillet.
  6. Drain the quail and dry them thoroughly with paper towels. Take each quail and dip it into the flour, coating it thoroughly but shaking off any excess. Dip the birds into the buttermilk, then dredge them in the cornflake mixture, making sure each is completely coated.
  7. Lower the quail into the oil and cook them, turning with tongs as needed, until crispy and golden, about 4 minutes per side. When done, remove them to a paper towel and season with salt and pepper.
  8. Peel and shave the apple at the last minute, and combine with the lettuce in a bowl. Dress lightly with the vinaigrette. (You may not need to use all of the dressing.)
  9. Plate the meal: Place some apple salad on each plate and top with two quail. As a finishing touch, drizzle maple syrup evenly over the dish and serve.

Servings: 4

Prep Time: 5 Minutes

Cooking Time: 32 to 40 Minutes

Total Time: 37 to 45 Minutes

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Creamy Marinated Pork Chop Recipe

Creamy Marinated Pork Chops with Vegetable Yellow Rice

 

Today, i though we would cook some pork chops. After the chops are cooked they are very tender pork chops. With this recipe you can use boneless pork chops or bone-in pork chops. This is a real easy recipe to prepare.

You need to give this pork chops recipe a try, you will enjoy this simply recipe anytime of the year. If you have a favorite pork chop recipe let me know what it is.

Ingredients:

6 tablespoons water

1/4 teaspoon saffron threads

1 lemon, for zest

1 tablespoon low-fat Greek yogurt

1 tablespoon chunky garlic blend (paste)

4 (3/4-inch-thick) boneless pork loin chops (1-1/2 lb.)

1 large freezer bag

1/2 cup flour

1 teaspoon dried oregano

1 teaspoon dried basil

1 teaspoon kosher salt

1/2 teaspoon pepper

1/4 cup olive oil

Directions:

  1. Place water in microwave-safe cup; microwave on high 1-2 minutes or until hot. Add saffron and let stand 1 minute. Zest/grate lemon peel (no white; 1 teaspoon). Place pork in bag.
  2. Combine in medium bowl: yogurt, garlic, zest, and saffron mixture; whisk until blended (reserve 1/2 cup for later use). Transfer remaining mixture to bag with pork; knead bag to coat pork. Let stand 30 minutes to marinate (or marinate overnight in refrigerator).
  3. Preheat large, nonstick saute pan on medium-high 2-3 minutes. Combine remaining ingredients (except oil) in shallow bowl. Place oil in pan. Remove pork chops, one at a time, from bag; dip pork into flour mixture (coating both sides) and press with fingertips to evenly coat. Place pork chops in pan; cook 3-5 minutes on each side until browned and pork is 145 degrees F. Drain pork chops on paper towels. Serve with reserved sauce on the side.

Vegetable Yellow Rice Recipe:

Ingredients:

1 cup carrot sticks, chopped

1 tablespoon olive oil

1 (5 oz.) package yellow rice mix

1/2 cup dried sweetened cranberries

1-1/2 cup unsalted chicken cooking stock

1/4 cup fresh basil, finely, chopped

Directions:

  1. Cut across carrots to make 1/2-inch cubes (dice). Preheat medium saucepan on medium 2-3 minutes. Place oil in pan, then add rice and carrots, cook and stir 1 minute. Stir in cranberries and stock.
  2. Bring rice to a boil. Reduce heat to low; cover and simmer 18-20 minutes or until liquid is absorbed and rice is tender.
  3. Chop basil. Fluff rice with a fork and stir in basil. Serve
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Rosemary

branch of rosemary: Fresh rosemary on a white background

Rosmarinus Officinalis, also known as rosemary, is a woody, perennial herb with fragrant, evergreen, needle-like leaves and white, pink, purple, or blue flowers, native to the Mediterranean region.

It is a member of the mint family Lamiaceae, which includes many other herbs. The name “rosemary” derives from the Latin for “dew” and “sea” or “dew of the sea”. Rosemary has a fibrous root system. Historically used for strengthening the memory, is unforgettable.

Rosemary is used as a decorative plant in gardens where it may have pest control effects. The leaves are used to flavor various foods, such as stuffings and roast meats. You can use with cheese, duck, eggs, lamb, partridge, poultry, seafood, tomatoes, veal and vegetables. It has a strong,aromatic flavor. Fresh or dried leaves are used in traditional Mediterranean cuisine. They have a bitter, astringent taste and a characteristic aroma which complements many cooked foods. Herbal tea can be made from the leaves. When roasted with meats or vegetables, the leaves impart a mustard-like aroma with an additional fragrance of charred wood compatible with barbecued foods.

Here’s a quick tip, quickly rinse rosemary under cool running water and pat dry. Most recipes call for rosemary leaves, which can be easily removed from the stem. Alternatively, you can add the whole sprig to season soups, stews and meat dishes, then simply remove it before serving.

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Italian Gnocchi Soup Recipe

Chicken and Gnocchi Soup

 

I was thinking with us still being in the winter season. Why not look at Italian Soups. So lets look at easy Italian soup recipes. Can also try popular Italian soups, so i though of this classic Italian soup Italian Gnocchi Soup.

This recipe is so easy it’s funny. This recipe is for all level of cooks. If you have another Italian soup recipe you like please let me know what it is. So let’s get started!

Ingredients:

1 onion, chopped

2 carrots, chopped

2 tbsp. Italian seasoning

6 cups chicken stock

1 lb. gnocchi

5 oz. spinach

1/4 cup diced pancetta

Directions:

  1. In saucepan, cook onion and carrots in oil over medium-high until tender, about 8 minutes.
  2. Stir in seasoning, then stock; simmer 15 minutes, stirring gnocchi and spinach into soup during last 2 minutes of cooking.
  3. In nonstick skillet, crisp pancetta over medium, stirring about 8 minutes. Top soup with pancetta.

Servings: 4

Prep. Time: 5 Minutes

Cook Time: 33 Minutes

Total Minutes: 38 Minutes

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Hot Cider Cocktail Recipe

Hot Buttered Apple Cider Recipe - Hot apple cider sweetened with maple syrup and topped with butter and spices. A wonderful drink on a cold night or morning. You will have spiced butter left over for your next batch!

What better time to have a hot drink, or hot toddies.  With most of the U. S. in a cold snap.This hot cider cocktail will hit the spot every time. This is an easy hot cider cocktail recipe.

Do you have a favorite hot toddy? If so let us know what is it. We’ll be more than happy to post it for you.

Hot Cider Cocktail

Makes One Drink

Ingredients:

2 ounces amaretto

6 ounces warm apple cider

1 dash bitters

whipped cream, as needed (recipe follows)

caramel sauce, as needed (recipe follows)

Directions:

  1. Combine amaretto, warm cider, and bitters in an Irish coffee mug or regular coffee mug. Top with fresh whipped cream and caramel sauce.

Caramel Sauce

Makes About 2 Cups

Ingredients:

1-1/2 cups heavy cream

3/4 cup sugar

1/2 cup light corn syrup

2 tablespoons unsalted butter

Directions:

  1. Prepare an ice bath. Bring the cream to a boil in a saucepan over medium heat. Remove from the heat.
  2. Combine the sugar and corn syrup in a heavy saucepan over low heat and stir until the sugar dissolves. Slowly cook to a golden brown without stirring, 8 to 9 minutes. Remove from the heat and put the saucepan in the ice bath for 20 seconds to stop the cooking. Remove from the ice bath and stir in the butter.
  3. Carefully stir in the hot cream, mixing until fully blended. To store the caramel sauce, transfer it to a clean bowl or jar, cover tightly, and refrigerate for up to 2 weeks. Reheat the sauce over low heat or in the microwave before serving.

Whipped Cream

Makes About 2 Cups

Ingredients:

1 cup heavy cream, chilled

1/4 cup confectioner’s suga,

1/2 teaspoons vanilla extract

Directions:

  1. Chill a stainless-steel bowl and the beaters of a handheld mixer, the whisk attachment of a stand mixer, or a balloon whisk.
  2. Pour the cream into the chilled bowl and whisk on medium speed until thickened, about 3 minutes. Increase the speed to high and gradually add the confectioner’s sugar while whipping. Add the vanilla extract and continue to whip until the cream has the desired peak according to its intended use. Soft peaks are good for dolloping cream, while firmer peaks are better if the cream is to be piped, used for topping, or folded into another mixture.

Note: If your cream starts to turn slightly yellow while you are whipping, it is close to being over whipped and turning into butter. Fold in a small amount of unwhipped cream, if you have it, to rescue the texture.

Servings: 1

Total Time: 20 Minutes

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Booyah Stew Recipe

It’s Thanksgiving weekend and it’s time to start thinking about cold weather and having some comfort foods ready to eat. How about a Wisconsin Classic Booyah Stew?

Booyah (also spelled booya, bouija, boulyaw, or bouyoy) is a thick stew of probable Belgian origin made with meat and vegetables  throughout the Upper Midwestern U.S.   Booyah can require up to two days and multiple cooks to prepare; it is cooked in specially designed “booyah kettles” and usually meant to serve hundreds or even thousands of people. Booyah is often prepared with several different meats.

Have you ever eaten a bowl full of Booyah Stew? Better yet, have you ever been to a Booyah? That’s right. This fun-to-say word is both a stew and an event, mostly making their appearances in northern and northeastern Wisconsin, parts of Minnesota, and Michigan’s Upper Peninsula. of

I have friends who I’ve heard talking about the Booyah and how much fun it is! A few years ago some of these same friends ivited us to theirs. When invited the only answer was a loud YES! Do you have a Booyah story? If so please let us hear about it.

Ingredients:

4 beef bones

1-1/2 lb. beef stew meat, cut into 1 inch cubes

4 medium onions, chopped

5 ribs of celery, chopped

1 whole chicken, cut into pieces

2 bay leaves

1/2 tbsp. salt

1/2 tbsp. cracked black pepper

5 large carrots, trimmed and chopped

4 large tomatoes, chopped

2 cups of corn kernels

1 cup of peas

10 red potatoes, skin on and chopped

1 large lemon, juiced

1/2 tbsp. worchestershire sauce

1 tbsp. soy sauce

water

chopped flat leaf parsley

oyster crackers

Directions:

  1. Always begin by having all of your ingredients ready. Begin by getting your stock pot ready. To a large soup pot, heated on medium to high heat, add in the beef bones, and begin to brown them a bit, only for a few minutes. To this add in about half of the chopped onions. Stir for a minute or two, and then add in your bay leaves. Now is time to add in the water. Add about 12 cups of water. Add a pinch of salt and pepper, and bring to a boil.
  2. Once your mixture has boiled, add in the stew meat, and the chicken pieces, and simmer for about two hours. Make sure you have enough water to cover all of the meat. If it is not covered, simply add a bit more. As the meat is cooking, skim off any of the junk that floats to the top and discard.
  3. After two hours, remove all of the meat with a large slotted spoon, or spider skimmer and place in a large bowl. Skim off any remaining junk floating at the top, but keep the beef bones in the broth.
  4. Now, it is time to begin adding the vegetables, one type at a time.
  5. Begin by adding the potatoes and carrots, cooking about 15 minutes. Next, the onions and celery, cooking another 15 minutes, then add in the corn. After about 5 minutes, toss in the green beans. Add in the chopped tomatoes, give a good mix, and season with a bit more salt and pepper. Continue to simmer the stew for about 10 minutes.
  6. During this time, remove the skin from the cooked chicken, and begin shredding the chicken, as well as the beef stew meat. Once all of the meat has the fat removed, and it back into the soup pot.
  7. Give a good stir, bring back to temperature, and continue cooking on low heat for about 30 minutes.
  8. Just before you are ready to serve, add in the juice of the lemon, the soy sauce, and the worchestershire sauce. Give a good stir. Removet he beef bones and discard.
  9. Ladle a good amount into your favorite soup bowls, sprinkle a bit of chopped parsley, and serve the booyah with a nice handful of oyster crackers on the side as well as a lemon wedge.

Servings: 10 to 12

Prep. Time: About 10 Minutes

Cooking Time: 7 Hours, 35 minutes

Total Time: About 7 Hours, 45 minutes

 

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Deep-Dish Apple Pie Recipe

Deep-Dish Apple Pie Recipe

I was thinking today we could go with a taste of fall. How about an old fashion deep dish apple pie. Sounds good right? You can not go wrong having your kitchen smelling off good ol deep dish apple pie. What about you? Does that not sound good! Just tell your wife, mom, loved one how about baking me deep dish dutch apple pie!

Having a great tasting apple pie is all in having the right king of apples. But choosing the right apples is a serious business. Likewise, you’ll want to do what you can to prevent the apples from shrinking in the pie shell as they cook, which simultaneously makes the bottom crust soggy and creates an unsightly gap between the filling and top crust.

So let’s look at the apples.

Some are tart, and some are sweet. Unless you’re nuts about about one particular variety. I’d advise you to pick a mix for your pie. The complexity of the flavors will make the pie that much more interesting.

Now, how to prevent that gap? Simple. Gently pre-cook the apples, which drainsthem of liquid and shrinks their bulk. They’ll shrink no more once they’re added to the pie, which means there’ll be no gap between the filling and the top crust.

Do you have a favorite apple pie recipe? If so, please let us know your recipe.

Deep-Dish Apple Pie

Ingredients:

4 pounds firm apples (a mix of sweet and tart), peeled, cored and cut into 1/4-inch-thick wedges

1 pound applesauce apples, peeled, cored and cut into 1/4-inch-thick wedges

1/2 cup plus 1 teaspoon granulated sugar, divided

1/4cup packed dark brown sugar

1/4 teaspoon table salt

1 to 2 tablespoons lemon juice

1 teaspoon lemon zest

double batch of pie dough, refrigerated

1 tablespoon heavy cream

Directions:

  1. In a large dutch oven over medium-high heat, toss apples, 1/2 cup of granulated sugar, brown sugar, salt, 1 tablespoon lemon juice and lemon zest. Bring to a boil, reduce to a simmer until the firm apples are just tender when poked with a knife, about 15 minutes. Transfer the apples to a large colander set over a bowl and let them drain for 15 minutes, shaking the colander every so often.
  2. After the apples have drained, add the juices from the bowl to the dutch oven and simmer until reduced to about 1/2 cup.
  3. In the bowl, combine the reduced juices with the apples. Taste for seasoning and add additional lemon juice if necessary. Cool to room temperature.
  4. Meanwhile, remove 1 disc of dough from the refrigerator and roll it out between 2 large sheets of plastic wrap into a 12-inch circle, about 1/8 inch thick. If the dough becomes soft and/or stick, return it to the refrigerator and chill until firm. Remove the plastic wrap from one side of the dough and flip it onto a 9-inch pie plate. Remove the second layer of wrap. Ease the dough down into the plate and press it into the bottom and sides gently without stretching it. Leave the dough that overhangs in place; chill until firm, about 30 minutes.
  5. Roll the second disc of dough between 2 large sheets of plastic wrap into a 12-inch circle about 1/8 inch thick. Chill, leaving the dough between the plastic sheets, until firm, about30 minutes.
  6. While the dough chills, adjust the oven rack to the lowest position, place an empty rimmed baking sheet on the rack, and heat the oven to 425 degrees.
  7. Remove the pie plate lined with the dough from the refrigerator and spoon the apple mixture into it. Remove the plastic from one side of the remaining dough onto the apples. Remove the second piece of plastic. Trim the excess dough hanging off the edge. Pinch the top and bottom dough rounds firmly together and press them with the tines of a fork.
  8. Cut four 2-inch slits in the top of the dough. Chill the filled pie for 10 minutes. Brush the surface with the heavy cream, then sprinkle evenly with remaining 1 teaspoon of granulated sugar. Bake the pie on the heated baking sheet until the crust is dark golden brown, 40 to 45 minutes. Transfer the pie to a wire rack and let cool until ready to serve.

Servings: 8

Prep. Time: 2 Hours, 15 minutes

Bake Time: 45 Minutes

Pie Dough

Ingredients:

2-2/3 cups (11-1/2 ounces) all-purpose flour

1/2 teaspoons table salt

18 tablespoons (2 sticks plus 2 tablespoons) unsalted butter, cold, cut into 1/2-inch cubes

4 to 6 tablespoons ice water

Directions:

  1. In a large bowl, stir together the flour and the salt, then add the butter. Working quickly with your fingertips or a pastry blender, mix the dough until most of mixture resembles a coarse meal, with the rest in small (roughly pea-sized) lumps. Drizzle 4 tablespoons of ice water evenly over the mixture and gently stir with a fork until incorporated. Gently squeeze a small handful; it should hold together without crumbling apart. If it doesn’t add more ice water, 1/2 tablespoon at a time, stirring 2 or 3 times after each addition until it comes together. (If you overwork the mixture or add too much water, the pastry will be tough.)
  2. Turn the dough out onto a clean work surface and divide into several portions. With the heel of your hand, smear each portion once in a forward motion on the work surface to help distribute the fat. Gather the smeared dough together and form it, rotating it on the work surface, into 2 discs. Chill, wrapped in plastic wrap, until firm, at least 1 hour.

Total Time:20 Minutes, plus chilling time

Makes 2 crusts

Total Time For Pie And Crust: 3 Hours, 20 minutes, plus chilling time

 

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Reengineered Bourbon and Coke Recipe

 

Bourbon and coke is as southern as grits, maybe more, it’s who you ask. When i was younger i drank a lot of bourbon and coke. Bourbon and coke is very popular with young drinkers because the strength and acquired taste of the whiskey is drowned in the ten ounces of cola. This cocktail gives you the alcoholic kick without a lot of the whiskey flavor. A lot of adults and sophisticated drinkers enjoy it too, however, because it slows down your consumption of alcohol and rehydrates you as well.

For many people, fall means one thing: football. This also means it’s time to start planning for the best part of football season, which is of course tailgating. So to kick off the season for your tailgating party, here’s a spin on your bourbon and coke.

This cocktail is incredibly easy to make in advance and bring to the tailgate. This cocktail is perfect for Saturdays or Sundays in the fall. Bourbon and coke is a cocktail made with bourbon and coke. The drink is usually served with ice in an old-fashioned glass or a Colins glass. What is your favorite cocktail? Just let me know and i will write about it later.

Ingredients:

For the Syrup:

1/4 cup Cola-Cola

1/4 cup sugar

For the Cocktail:

2 oz. Jack or your favorite bourbon

1/4 oz. Coca-Cola syrup

2 dashes Angostura bitters

lemon twist, to garnish

Directions:

  1. To make the syrup, bring the Coke to a simmer in a very small saucepan.
  2. Add sugar and stir until dissolved. Allow to cool, then refrigerate until ready to use.
  3. To make the cocktail, combine bourbon, syrup, and bitters in a cocktail shaker with ice.
  4. Shake vigorously, then strain into a cocktail glass. Garnish with lemon twist and serve.

 

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Mango Mint Tea Mojito Recipe

Mango Mint Tea Mojito

Summer is slowly winding down, and fall is right around the corner. I though we could look at having a nice cocktail for dinner. We are having a simple mojito recipe for our mixed drink. Mango mint tea mojito, is a refreshing combination of two delightful flavors in this fruity mango tea with just the right amount of mint. We also tried flexoffers with our drinks.

Ingredients:

2 ounces Patron Citronge Mango

3 ounces fresh lemonade

3 ounces unsweetened iced tea

6-8 mint leaves

Directions:

  1. Tear mint leaves and add to a tall glass over ice. Pour remaining ingredients, stir and serve with lemon wheel and mint.

Servings: 1

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Smoked Pork Shoulder Recipe

I hope everyone is having a great start to the summer? I thought we could to some slow smoking today. I think just about everyone loves a good cooked pork shoulder. I love smoking pork shoulder it’s an all-day event. But it’s well worth it you can not beat the taste.

Their are many good smoked pork shoulder recipes out there. But the one i’m using today i like a lot. Hopefully your like it as well. You need to plan smoking this only if you have a full day. After you have tried this recipe let me know what you think.

If you have a favorite pork shoulder recipe let me know what it is. I hope everyone has their cooking shorts on, ,lets get cooking!

Ingredients:

11 – 12 pound, pork shoulder

bottle, hog rub

bottle, yard bird seasoning

cotton string or stuffing net

foil

wood

Directions:

  1. Remove bone from whole pork shoulder.
  2. Thoroughly rub both inside and outside with the hog rub and the yard bird seasoning.
  3. Tie shoulder back together with a cotton string or place in stuffing net.
  4. Cook for 5 hours unwrapped at 225 degrees F., then wrap tight with foil and cook additional 6 to 7 hours at 200 degrees to 225 degrees F.
  5. Pour off meat drippings and cut off net. Slice and serve.

Servings: 6 Plus

Prep Time: 5 Minutes

Cooking Time: 11 to 12 Hours

Total Time: 11 Hours, 5 minutes to 12 hours, 5 minutes

Recommended Wood: Pecan, Apple, Hickory

 

 

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Texas T-Bones Recipe

It’s either hot or it’s going to get hot where you live. So today we are going to do some grilling. I though we could grill t bone steak. Their are many good t bone steak recipes, today its Texas t bone steak. I think just about everyone can enjoy a thick juicy t bone steak.

You can not go wrong with a nice cold drink, family, friends and whoever you want. People talking, swimming and having time eating and grilling good food, on a hot summer night. Let me know how you like this steak recipe. If you have a favorite steak recipe let me know what it is.

Ingredients:

2 t-bone steaks, 2 inches thick

1/4 cup softened butter

1 tbsp. Dijon mustard

1/2 tsp. Worcestershire sauce

a good steak seasoning

Directions:

  1. Warm steaks to room temperature. Thoroughly preheat grill.
  2. Cut away extra fat from steak. Sprinkle both sides with steak seasoning.
  3.  Cook, turning only once when rd juices pool on top. Remove from. Salt and pepper to taste.

Servings: 2

Cook Time: 15 to 30 Minutes

Recommended Wood: Pecan, Mesquite, Hickory

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M&M’S Peanut Brownies

M&M Brownies

I though today we could try some m&m brownies. I love m&m’s so why not put them on some chocolate brownies. With this recipe you could made white chocolate brownies. This is a very easy dessert to have. Give this chocolate brownies recipe a try. If you do let me know what you think.

If you have a favorite brownie recipe let me know what it is. Let’s get started on making our brownies. So here we go.

Ingredients:

4 oz. semi-sweet chocolate (white or dark)

1 cup canola or vegetable oil

2 cups sugar

4 eggs

1 tsp. vanilla extract

1-1/4 cup all-purpose flour

1 tsp. baking powder

1 tsp. salt

2 cups m&m’s peanut chocolate candies

Directions:

  1. Preheat oven to 350 degrees F.
  2. Lightly grease a rectangular 13x9x2 inch pan.
  3. In a 3-quart saucepan, gently combine the semi-sweet chocolate and oil over low heat until melted. Remove from heat and allow to cool.
  4.  In a separate bowl, combine the sugar, vanilla and eggs until blended. Add in the chocolate mixture. Slowly sift in the remaining dry ingredients and mix until combined.
  5. Fold in 1-1/2 cups of m&m’s peanut chocolate candies.
  6. Spread the batter  into the pan. Sprinkle with the remaining 1/2 cup of candies and press lightly.
  7. Bake until the brownies begin to pull away from the sides of the pan, about 30-40 minutes.

Servings: 12

Prep. Time: 10-15 Minutes

Bake Time: 30-40 Minutes

Total Time: 40-55 Minutes

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She-Crab Soup Recipe

It’s been cool here this weekend, so i though about some soup! How about some crab soup? Better yet, some easy she-crab soup. Below is a good and simple crab soup recipe. The best is a Maryland crab soup recipe.

Try this recipe out and let me know what you think. If you have another crab soup recipe, just let me know what it is.

Note: On Harvesting Atlantic Blue Crab

Today, it is illegal to harvest mature female Atlantic Blue Crabs who are pregnant in an effort to keep the declining population stable. Females have a relatively short window to mate-only about once every fifty days or so in the period immediately after they molt. How do the crabbers sort their catch? By examining the patterns on the abdomens of the Atlantic Blue Crabs, referred to as their “aprons.” Here is a handy guide for the seafaring types who prefer to cook up their own fresh catch. (Saltwater slang included).

GET PICKIN!

“JIMMY” A male blue crab, easily identifiable by his blue-tipped claws and apron shape, a pale, inverted “T.”

“SALLY” An immature female blue crab, identifiable by red-tipped claws and apron shape, a pale “V.”

“SOOK” A mature female crab, identifiable by red-tipped claws and apron shape, which resembles a rosy-brown bell or beehive. Many sooks are carrying eggs that are not yet fertilized, and this is where the majority of today’s crab roe comes from.

Ingredients:

2 carrots, roughly chopped

4 stalks celery, roughly chopped

1 medium yellow onion, roughly chopped

2 cups milk

2 cups crab or shellfish stock (recipe below)

1 cup heavy cream

dash of Tabasco sauce

1 tablespoon Worcestershire sauce

1/4 cup sherry

2 tablespoons butter

2 tablespoons flour

2 tablespoons crab roe

1 pound blue crab

Directions:

  1. Place carrots, celery, and onion in bowl of food processor. Chop until fine.
  2. In medium stockpot, combine milk, stock, cream, Tabasco, Worcestershire, and sherry and bring to a boil.
  3. In a separate small stockpot, heat butter until foaming. Add flour and stir about 2-3 minutes. Just until roux is formed.
  4. Whisk roux into liquid ingredients until smooth and then add chopped vegetables and crab roe. Cook soup over medium heat until thickened. Add crabmeat and serve in warm bowls.

For Crab Stock:

Ingredients:

4-6 cups crab shells

1 gallon water

1 bay leaf

2 tablespoons salt

Directions:

  1. Place crab shells in large stockpot, and add enough water to cover shells. Place over medium heat and cook just below a simmer for 1 hour. Use spoon to skim foam as needed from surface of stock. Do Not Stir.
  2. Add bay leaf and continue to cook for 30 minutes. Add salt and remove from heat.
  3. Strain through fine-mesh strainer or cheesecloth and cool.

* TIP: To obtain crab roe, check with your fishmonger or local specialty food market. Crab roe injects a great deal of seafood flavor and a beautiful yellow hue to any recipe, but be prepared to buy in bulk and reserve extra for future soups and sauces.

Servings: 6

Prep. Time: 5 to 8 Minutes

Stock Time: 1 Hour and 35 minutes

Cook Time: About 15 minutes

Total Time: 1 Hour and 55 minutes to around 2 hours

 

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