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Recipe: Buttermilk Pie with Blackberry Jam

Buttermilk Pie with Blackberry Jam

Buttermilk Pie with Blackberry Jam

Buttermilk pie is a classic Southern dessert. Its custard-like feeling is cool and creamy and perfect for Spring and Summer (think picnic).

This Buttermilk Pie with Blackberry Jam recipe is very versatile since it’s a breeze to make and you can really top with any jam you want.

Buttermilk Pie with Blackberry Jam

One slice may not be enough.

Ingredients:

  • 1 TBSP flour
  • 1 1/2 cups sugar
  • 1 cup buttermilk
  • 4 eggs
  • 1 stick of unsalted butter, melted
  • 1 TBSP grated lemon zest
  • 1 unbaked 10-inch pie crust
  • Pinch of salt
  • 1/2 cup blackberry jam

Directions:

  1. Preheat the oven to 350F.
  2. In a large bowl, combine sugar, flour, salt and lemon zest.
  3. Whisk in the eggs, one at a time.
  4. Stir in the buttermilk and melted butter.
  5. Pour the buttermilk mixture into the pie shell and bake until the center sets (about 25-30 minutes).
  6. Let pie cool then spread jam all over top of pie.
  7. Slice and serve. Garnish with whipped cream (if desired).
Buttermilk Pie with Blackberry Jame

Buttermilk Pie with Blackberry Jam is perfect when you want a dessert that’s not too sweet.

While this isn’t on my current diet (beach season is quickly approaching), I will totally admit that I indulged in a couple slices a few weeks ago. One just wasn’t enough.

Buttermilk Pie with Blackberry Jam is perfect to take on a picnic or as a dessert to a friend’s dinner party. I guarantee it will be a hit and you most likely won’t have any left over.

 
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Posted by on June 21, 2017 in Cookin', Desserts, Recipes

 

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Recipe: Jalapeño Popper Grilled Cheese Sandwiches

Jalapeño Popper Grilled Cheese Sandwiches

Jalapeño Popper Grilled Cheese Sandwiches

 

Is there a better comfort food than a great grilled cheese sandwich? Maybe. I think fried chicken and macaroni and cheese come pretty close. During a recent football party, I put together a grilled cheese menu and this one, the Jalapeño Popper Grilled Cheese Sandwich, was my favorite.

Jalapeño Popper Grilled Cheese Sandwiches

Assembling the Jalapeño Popper Grilled Cheese Sandwiches

This grilled cheese uses Cheddar, cream cheese, jalapeño strips (all the ingredients in a jalapeño popper) and bacon. Why hasn’t anyone thought to add bacon to jalapeño poppers? That’s a mystery. Anyway, this is super easy to make and quick.

Ingredients:

  • 2 jalapeños, seeded and cut into strips
  • 4 slices cooked bacon, crumbled
  • 10-12 pieces of nice crusty bread, cut along the bias
  • 4 TBSP cream cheese
  • 4 TBSP salted butter, melted
  • 1/2 pound sharp Cheddar cheese, sliced
Jalapeño Popper Grilled Cheese Sandwiches

Unsalted butter is a necessity when grilling sandwiches.

Directions:

  1. Preheat a panini press, griddle, grill or skillet.
  2. Spread cream cheese on one slice of bread.
  3. On another, place two slices of Cheddar cheese.
  4. Lay three or four jalapeño strips on the cream cheese side.
  5. Sprinkle bacon on top of cream cheese side.
  6. Place cheddar cheese side, cheese down on top of the cream cheese side.
  7. Brush melted butter on top of sandwich and place buttered side down on the panini press.
  8. Brush top side with melted butter.
  9. Shut panini press and grill four to five minutes or until Cheddar cheese is melted. Alternately, flip sandwich after two or three minutes if using a griddle, grill or skillet.
  10. Cut in half then serve.
Jalapeño Popper Grilled Cheese Sandwiches

Use a panini press to make the perfect grilled cheese sandwich.

You may think this Jalapeño Popper Grill Cheese Sandwich recipe is spicy, but to me, fresh jalapeños aren’t too spicy. Especially, when compared to pickled jalapeños. The peppers give the sandwich a nice crunch.

Be sure to pick a nice bread that won’t fall apart. I used a jalapeño-Cheddar bread from my local Whole Foods and it was perfect. Try this sandwich next time you need some good ‘ol fashioned comfort food.

 
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Posted by on June 7, 2017 in Appetizers, Cookin', Entrees, Recipes

 

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Recipe: Ginger Soy Chicken Meatballs with Chinese Broccoli

Ginger Soy Chicken Meatballs with Chinese Broccoli

Ginger Soy Chicken Meatballs with Chinese Broccoli

With temperatures finally beginning to cool down, dinner table dishes are about to start getting a lot heartier. This dish of Ginger Soy Chicken Meatballs with Chinese Broccoli is the perfect mix of hearty and healthy.

The broth is full of flavor, just like the meatballs and the Chinese broccoli. I like it spicy so feel free to edit the spices out of your preparation.

Sauteeing Chinese Broccoli

Chinese broccoli, aka Chinese kale, is a bitter green with thick stems.


Ingredients:

  • 1/2 piece of ginger, minced
  • 1 garlic clove, minced
  • 4 scallions, sliced and divided into light and dark
  • 12 oz. Chinese broccoli, cut into 1-inch pieces
  • 12 oz. ground chicken
  • 1 TBSP chili oil
  • 2 TBSP soy sauce
  • 1/2 tsp crushed red pepper (optional)
  • 1 cup coconut milk
  • 1 cup reduced sodium chicken broth
  • Salt and pepper to taste

Directions:

  1. In a large bowl, combine ginger, garlic, light scallion slices, chicken and soy sauce. Season with salt and pepper.
  2. Mix ingredients by hand until well combined, then form into roughly 10 one-inch balls. (Side note: Make sure you wash your hands after this step — we all know how nasty raw chicken is.)
  3. Heat the chili oil in a large pan over medium heat. When oil is shimmering, add the meatballs and cook until they’re browned on all sides (roughly 8-10 minutes).
  4. Transfer meatballs to a plate.
  5. Add Chinese broccoli to pan along with crushed red pepper. Saute broccoli four minutes over medium heat until it’s bright green.
  6. Add chicken stock and coconut milk to pan and stir to combine, scraping up brown bits from bottom of pan.
  7. Add meatballs, increase heat to high, and bring to a boil.
  8. Reduce heat to medium low and simmer everything for 5-8 minutes.
  9. Taste broth and add salt and pepper, if needed.
  10. Divide broth, meatballs and Chinese broccoli between two bowls. Garnish with dark scallions and serve.

Chicken Meatballs and Chinese Broccoli simmering.

Simmering all the ingredients.

The meatballs will hit you with a nice bit of ginger and soy and the broth should hit you with a nice heat from the chili oil.

Plus, the Chinese broccoli adds a nice crunch to the dish so you’ve just about got it all in one dish.

This recipe was adapted from Plated.com.

 

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Recipe: Tuna and Spicy Mustard Penne Pasta

Tuna and Spicy Mustard Penne Pasta

Tuna and Spicy Mustard Penne Pasta

I would say I’ve been slacking with blogging, but I just honestly haven’t had the time. But I’m back on it…I promise.

Since I’m short on time, a lot of my meals have to be prepped and cooked in a hurry, including this Tuna and Spicy Mustard Penne Pasta. You can go from start to finish in 15 minutes without sacrificing flavor with this recipe.

Mustard Sauce

Use the Oil from the Can of Tuna and Some Whole Grain Mustard to Make this Sauce

Ingredients:

  • 3/4 cup whole wheat penne pasta
  • 2 5-ounce cans of tuna (in oil)
  • 2 TBSP whole grain mustard (I always use Creole mustard)
  • 2 TBSP chopped parsley

Directions:

    1. Bring a large pot of salted water to a boil.
    2. Cook the penne pasta until al dente, reserving one cup of pasta water before draining..
    3. Drain the tuna, reserving the oil in a small bowl.
Tuna and Spicy Mustard Penne Pasta

Garnish Tuna and Spicy Mustard Penne Pasta with Fresh Parsley

  1. In a separate bowl, break up the tuna pieces and set aside.
  2. In a large skillet, heat the reserved oil with the mustard over low heat.
  3. Add the drained pasta and tuna to the skillet and toss to combine.
  4. Add the pasta water as necessary to create a sauce that clings to the pasta noodles.
  5. Toss in the chopped parsley, mix to combine and serve.

In a way, this is a sort of quick tuna casserole, just without all the baking and extra calories that come with it.

If you’re still sticking strong to your New Year’s resolutions, this recipe is also light on the waistline since it doesn’t involve cheese, cream or butter. Next time you’re in a hurry, give it a try and you’ll realize you can create bold flavors in a short amount of time.

 
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Posted by on May 18, 2017 in Cookin', Entrees, Recipes

 

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Recipe: Nutella Swirl Pound Cake

Nutella Swirl Pound Cake

 

Love Nutella? Welcome to the club! Not a fan of Nutella? I’m not even sure what to say to you and this recipe isn’t for you.

If you are part of the club, you’ll love this recipe for Nutella Swirl Pound Cake. Talk about delicious, rich and decadent.

Ingredients:

  • 1 1/2 cups all-purpose flour
  • 2 sticks unsalted butter, softened
  • 4 large eggs
  • 1 1/2 TBSP cocoa powder
  • 2 tsp vanilla extract
  • 1 1/4 cup sugar
  • 1/4 tsp salt
  • 1 jar of Nutella (13 oz.)
  • 1 tsp baking powder

Directions:

    1. Preheat the oven to 325°.
    2. Grease a 9×5-inch loaf pan.
    3. In a small bowl, whisk the eggs with vanilla extract.
    4. In a medium bowl, whisk the flour, cocoa powder, baking powder and salt.

Who doesn’t love Nutella?

  1. In a large bowl, beat the butter with the sugar until fluffy.
  2. Gradually beat in the egg mixture until full incorporated.
  3. In three batches, beat in the flour mixture until incorporated.
  4. Spread 1/3 of the batter into the loaf pan then spread half the Nutella on top. Repeat with another 1/3 of the batter and the remaining Nutella. Top with the remaining 1/3 of the batter.
  5. Lightly swirl the Nutella into the batter with a knife. Careful not to overmix.
  6. Bake the cake for approximately 1 hour and 15 minutes, until a toothpick inserted in the center comes out clean. Let the cool in the pan for 15 minutes.
  7. Invert the cake onto a wire rack or plate, turn it right side up and let cool completely, about 2 hours. Cut the cake into slices and serve.

Letting the Nutella Swirl Pound Cake cool for those two long, grueling hours while you salivate and smell the deliciousness is going to be the hardest part.

This is one of the best pound cakes I’ve ever had. I had two servings on the spot. You don’t need to garnish it with anything. It’s good enough to devour all on its own.

 
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Posted by on May 17, 2017 in Cookin', Desserts, Recipes

 

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Recipe: Boudin Egg Rolls

Boudin Egg Rolls

Boudin Egg Rolls

 

One of my favorite things about cooking is the opportunity to fuse ethnic dishes. In this case, it’s the Chinese egg roll and Cajun boudin into Boudin Egg Rolls. I call it Casian cuisine. And man, are they good.

I used boudin straight from Lafayette, but the store-bought kind will probably work as well. In my opinion, the smokier you can find, the better.

Boudin Egg Rolls

Boudin + Egg Rolls = Deliciousness

Ingredients:

  • 1 1/2 cup vegetable oil
  • 1/2 cup chili oil
  • 1 1/2 lb. boudin
  • 10 egg roll wrappers

Directions:

    1. In a Dutch oven or other heavy-bottomed pot, heat oils to 350F over medium-high heat.
Boudin Egg Rolls

Serve Boudin Egg Rolls with Creole mustard and/or pepper jelly

  1. Remove the boudin from the casing.
  2. Finely chop up casing and add to boudin. NOTE: Adding the casings back in is optional.
  3. Place 2 TBSP boudin in center of each egg roll wrapper.
  4. Wrap from bottom up and then fold the sides in and top down.
  5. Fry until golden brown on all sides.
  6. Drain on paper towels.
  7. Serve with Creole mustard and/or pepper jelly as dipping sauce.

These Boudin Egg Rolls were surprisingly simple to make. There’s not much assembly required once you get the hang of rolling the egg rolls.

I will definitely be adding these Boudin Egg Rolls to my tailgating cuisine repertoire. They are perfect to grab, dip and go. They may just be one of my new favorite appetizers.

 
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Posted by on April 19, 2017 in Appetizers, Cookin', Recipes

 

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Recipe: Meyer Lemon Squares

Meyer Lemon Squares

Meyer Lemon Squares

 

With winter upon us, it’s time for citrus to take center stage as things like oranges, lemons and limes come into season. I was able to pick up some Meyer Lemons from Hollygrove Market and Farm in last weekend’s box.

Meyer Lemon Squares

Dust the Meyer Lemon Squares with powdered sugar before serving.

So what did I do with them? I turned them into delicious Meyer Lemon Squares.

Ingredients:

  • Juice from 2 Meyer lemons
  • 1 1/2 sticks unsalted butter
  • 1 1/2 cups sugar
  • 1 1/2 cups plus 1 TBSP plus 1 tsp flour
  • 1/2 cup powdered sugar (plus more for dusting)
  • 4 eggs
  • 2 TBSP grated Meyer lemon peels

Directions:

    1. Preheat the oven to 350°.
    2. Combine 1 1/2 cups flour and 1/2 cup powdered sugar in large bowl.
    3. Add butter and cut in until mixture resembles coarse meal.
    4. Press crust into a 13x9x2-inch baking dish.
    5. Bake until golden brown (about 25-30 minutes).
Meyer Lemon Squares

These Meyer Lemon Squares are great for the holidays.

  1. Remove from oven, but leave oven on 350.
  2. Beat sugar, eggs, Meyer lemon juice, 1 TBSP plus 1 tsp flour and lemon peel in medium bowl to blend.
  3. Pour into crust then bake until mixture is set, about 20 minutes.
  4. Once set, remove from oven to let cool.
  5. Cut into 24 individual squares then sift powdered sugar over top before serving.

These Meyer Lemon Squares should bake to a nice, pillowy consistency. The great thing about using Meyer lemons is that they don’t end up too sour. You can use additional lemon peel in the mixture if you want them more sour.

Give these Meyer Lemon Squares a try at your next holiday function. They definitely deserve a place next to the pecan pie and the pumpkin pie.

 
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Posted by on January 18, 2017 in Desserts, Recipes

 

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