Fran's Mashed Potatoes

This is how you make perfect mashed potatoes. This is my grandmothers recipe from rural Virginia that mom made all the time.  I never understood why people always complimented these until I tasted how other people make them.  Water?  Really?

5 lbs regular baking potatoes
1 stick butter
1 12 oz can evaporated milk
salt
pepper

Fill large stock pot with water and about 2 tablespoons salt and bring to a boil.  Peel potatoes and cut in half, quarter each half, then place in pot.  Drain when soft and tender, about 30 minutes.

 In a large bowl mash the potatoes with a hand mixer until creamy.  Add butter and milk and beat until smooth.  Add pepper to taste.

Orange n Berry Blondies

Thanks NikNak for this tasty treat!

½ cup white chocolate chips

1 cup brown sugar packed

¾ cup dried cranberries

2 large eggs, fork beaten

2 tsp grated orange zest

2 tsp vanilla

1 ½ cup flour

¼ tsp salt

Place oven rack in center position, preheat oven to 375°.

Put butter and white chocolate chips into heavy saucepan on lowest heat,

stirring often until chocolate is almost all melted.  Remove from heat.

Stir chocolate/butter mixture until smooth and pour into large bowl.  

Add next 5 ingredients and stir well.  Add flour and salt and stir until just moistened.

Grease a 9”x9” baking pan with cooking spray.  Spread mixture evenly in pan.

Bake in oven for approximately 25 minutes until wooden pick inserted in center comes out clean.  Let blondies cool in pan then cut into squares.

Blondies are a lot like brownies except more fun, sweet cranberries and zippy orange zest will start a party on your tongue.

Crab Dip

This is always a hit with my gang at holiday time. -- Niknak

8 oz. softened cream cheese
1 can 7 1/2 oz of crab meat
3 Tbsp. Seafood cocktail sauce
4 Tbsp. Mayonnaise
1/4 cup finely diced green pepper
Garlic powder and pepper to taste.
A dash or 2 of Shirracha sauce (Horz sauce) optional.

Mix together and refrigerate.

This dip can also be served hot, pop into oven at 350 f. until it bubbles.

Serve with crackers

Blueberry cake with crumble topping

I made this cake with a mixture of blueberries and raspberries as I had both in the fridge and both were sour as ****.

Cake:
1.5 cups of plain flour
3/4 cups sugar (I used caster)
1/2 tsp salt
2 tsp baking powder

1/3 cup vegetable oil
1 medium egg
1/3 cup milk
1 cup of blueberries or raspberries

Topping:
1/3 cup plain flour
1/2 cup sugar
1/4 cup unsalted butter
2 tsp cinnamon or all spice for a more festive smelling cake


Directions:

Preheat oven to 350F/170 Celsius. Grease and line a cake tin/ loaf tin, I used a small 15cm tin.

In a bowl, mix together the dry ingredients. In a measuring cup, pour in 1/3 cup of vegetable oil, 1 egg and top it up with milk until the cup is full. Add the wet ingredients to the dry ingredients and mix well. Add the berries and mix it all gently together so as not to break the berries too much. Put the mixture into the pan.

Prepare the topping by mixing the sugar, flour, cinnamon and butter into a breadcrumb consistency. Sprinkle on top of the cake mixture and bake for approximately 35-40 minutes or until ready. Pig out once cooled.

Alabama Shrimp Bake

Last night I told the hubby that shrimp is on sale and what would he like me to make.  He pulled this oldie but goodie out of his brain.

Do you remember when Forrest Gump was all the rage?  Well Southern Living Magazine took advantage of it and put out a "Bubba Gump Cookbook" that took all the SL shrimp recipes and put them in one book.  Mom gave me and my sis one for Christmas along with the usual "Southern Living Annual Cookbook" and a Chickfila Calendar.  I do believe I have made every recipe in the Bubba Gump Cookbook but this one was very popular with my family.  Enjoy!

1 cup butter, melted (I used 1/2 cup)
3/4 cup lemon juice
3/4 cup Worcestershire sauce
1 tbsp. salt (I used seasoning salt)
1 tbsp. freshly-ground black pepper
1 tsp. dried rosemary
1/8 tsp. ground red pepper (cayenne)
1 tbsp. hot sauce (I used Sriracha)
3 garlic cloves, minced
2 1/2 lbs. unpeeled large or jumbo fresh shrimp (I peeled mine)
2 lemons, thinly sliced
1 medium onion, thinly sliced


1. Preheat oven to 400F. Combine first 9 ingredients (through garlic) in a small bowl; set aside.
2. Rinse shrimp with cold water; drain well. In an ungreased 9x13x2-inch baking dish, layer shrimp, lemon slices, and onion slices. Pour butter mixture over shrimp.
3. Bake uncovered for 20-25 minutes (less if you're using peeled shrimp) or until shrimp turn pink, basting occasionally with pan juices.

I like to make some Linguine noodles and cook them al dente.  I will put the noodles in a large bowl and then pour the shrimp on top and let them sit for a minute or 2 so the noodles absorb some of the juice.  

Roasted Bananas

I just pulled this out of my butt and it is NOOOOOOOOOOOMS!!!  - BaconSlut

Heat the over to 400 degrees.  Butter a metal bread loaf pan.  Cut two bananas down the center, lengthwise.  Drizzle with real maple syrup, sprinkle with pumpkin pie spice, and add a few small dots of butter.  Roast for about 12 minutes (go by the smell) before om nom nom-ing.

Ibby's Food Coma Spinach Balls

3/4 of a large onion, minced and microwaved for a few minutes
2 boxes of frozen spinach, thawed, drained and chopped thoroughly
6 large eggs
1/2 cup melted butter
1 tsp salt
1 tsp pepper
1 tsp thyme
1 tsp garlic powder
2 cups herb stuffing mix (not the cubed kind but the crumbs kind)

1 cup grated (shredded) Parmesan cheese

Mix all ingredients except cheese together and form into 1" balls.  Roll into the cheese and place on baking sheet.  Bake on 350 for 20 mins.  Let cool and devour.  Can be made ahead and frozen.

Chicken or Salmon Superfood Salad

Thanks again Eliza for this super-healthy meal, courtesy of The Leon Cookbook.

2 tbsp quinoa
½ head of broccoli
300g free-range chicken thighs, each cut into 4 pieces and marinated overnight, or 4 x 70g slices of salmon fillet
2 handfuls of rocket
2 handfuls of baby spinach
2 vine-ripened tomatoes, roughly chopped
120g frozen peas (if using fresh, use 500g unshelled pods)
1 lemon
2 tbsp extra virgin olive oil
A light sprinkling of alfalfa sprouts
3 tbsp aïoli
2 tbsp toasted seeds
A hefty sprinkling of chopped mint and parsley
Salt and pepper
Put 80ml of water into a small pan and bring to the boil. Stir in the quinoa and boil fast for five minutes, then turn the heat down and simmer for five minutes more. Turn the heat off, fluff with a fork, and leave until cooled.
Preheat your grill to very hot, or get your griddle pan smoking.
Cut the broccoli into small florets and slice the stalks into 1cm thick circles. Drop into a pan of rapidly boiling salted water for three minutes, then drain and run under the tap until cold.
Season your protein. Then for chicken, grill for five minutes, turn it over, then five minutes more; a scant three minutes each side for the salmon slices.
While all this is going on, build your salad: toss the leaves, tomatoes, broccoli and peas in the juice of half a lemon and the olive oil. Lift on to one big serving dish or individuals, scatter on the cooled quinoa and alfalfa. The next layer is the protein (try feta if you're veggie). Top with the aïoli, seeds and herbs, with the other half lemon, wedged, on the side.

Risotto Allo Zafferano (Saffron Risotto)

This is a Jamie Oliver recipe from his new cookbook "Comfort Food" and is bloody delicious. He suggests serving it with Ossobuco Alla Milanese (cross-cut veal shanks), but they are impossible to get where I live, so I stuck with risotto on its own.

Ingredients:
1.2 litres fresh chicken stock (best quality you can afford)
1 onion
1 celery heart
2 knobs of unsalted butter
1 good pinch of saffron threads
450g Arborio risotto rice
200ml Pinot Bianco or Verdicchio (white wine)
80g Parmesan cheese
extra virgin olive oil


Method:

Pour your stock into a pan on low heat and leave it there to simmer, it needs to be hot when you need it.

Peel the onion. Click off 6 celery sticks and return them to the fridge, you need the central yellow heart bit. Finely chop with the onion and put into a large high-sided pan on a medium-low heat with one knob of butter. Cook for 15 minutes, or until soft, but not coloured, stirring occasionally. Meanwhile, put the saffron threads in a bowl and cover with a small ladleful of hot stock.

Stir the rice into a pan for a couple of minutes, then turn the heat up to medium- high, add the wine and cook it away completely, then add the saffron stock and stir for a few minutes until absorbed. Add the remaining stock a ladleful at a time, only adding more once each ladleful has been nearly absorbed and stirring regularly for 16 minutes in total or until the rice is cooked and a pleasure to eat, but still holds its shape. Add a final splash of stock to give you a loose, oozy consistency.

Remove from heat, beat in remaining knob of butter and finely grate in most of the parmesan, then season the risotto to taste. Cover with a lid and leave to sit for 2 minutes, then stir well. Finish with a drizzle of olive oil and remaining parmesan. And don't say I didn't warn you about it being delicious!

The Original Leon Superfood Salad

Photo from KeepRecipes.com

Look y'all...we've gone all international now that Eliza has given us a recipe from London!

2 tbsp quinoa
Salt and pepper
2-3 broccoli spears, cut into bite-sized florets, stalks sliced
120g frozen peas
Quarter cucumber, peeled,cut into slim batons
100g good-quality feta cheese, crumbled
1 handful of alfalfa sprouts
2 tbsp toasted seeds such as pumpkin, sesame and sunflower
½ avocado, cut into pieces
1 small handful of flat-leaf parsley, chopped
1 small handful of mint, chopped
2 dsp lemon juice
4 dsp extra-virgin olive oil

Put the quinoa into a small pan. Cover with cold water to a couple of centimetres/one inch above the grain and let it gently simmer over a low heat until the water has evaporated — this takes about 15 minutes — then cool to room temperature.
Pour one inch of hot water into another saucepan, add a pinch of salt. Bring it to the boil, drop in the broccoli & peas, cover and boil for 3 minutes. Drain and run under cold water to take all the heat out and keep the broccoli good and green.
Now build your salad in layers: broccoli, peas, cucumber, feta, alfalfa sprouts, seeds, avocado, quinoa and finally the herbs. Only dress it with the lemon juice, oil and seasoning just before you eat it.

Serves 2

Byerly's Famous Beer Cheese Soup

Photo Credit Parsley at Food.com

BaconSlut is at it again.  Chilly fall evenings usher in thoughts of (local grocery) Byerly's famous beer cheese soup for those living in these parts.  It is both comfort and joy in a bowl.  Add a crisp green side salad and some crusty bread, and a delicious dinner is done! Make 8 cups. 

1/2 cup butter

1/2 cup minced onion

2/3 cup flour

1 teaspoon dry mustard

1 teaspoon paprika

1/8 teaspoon ground cayenne pepper

1 teaspoon salt

1 (10 3/4 oz. can) chicken broth

4 cups whole milk

1 (12 oz.) can of beer  (Byerly's uses local Summit Pilsner)

3 cups freshly and finely shredded sharp cheddar cheese  (Byerly's uses local Land O' Lakes)

popcorn (for garnish)

Melt butter in large kettle; saute onion until soft.

Blend in flour and seasonings, and gradually stir in broth, milk, and beer.  Cook over medium heat, stirring constantly, until mixture comes to a boil; boil and stir one minute.

Stir in cheese (do this slowly, in small batches, making sure all of the cheese is melted before adding additional  cheese).  Heat and stir until smooth.  Garnish with popcorn.

Raspberry Charlotte

Eliza submitted this recipe from Saveur Magazine online.  Looks yummy and versatile. 

FOR THE CAKE:
1 tbsp. butter
4 eggs, separated
½ cup sugar
7 tbsp. cake flour
1¼ tsp. vanilla extract

FOR THE FILLING:
9 cups fresh or frozen raspberries
¾ cup sugar
1 package unflavored gelatin
¼ cup eau-de-vie de poire (pear brandy)
2 cups heavy cream

FOR THE SAUCE:
3 tbsp. superfine sugar
2 tbsp. fresh lemon juice
2 tbsp. eau-de-vie de poire (pear brandy)

 1. For the cake: Preheat oven to 400°. Butter a 9" springform pan and line bottom with buttered parchment. Whisk together egg yolks and sugar in a bowl until pale yellow. Gradually beat in flour until mixture is smooth. Add vanilla and set aside. Whisk egg whites in a medium bowl until stiff peaks form, then fold whites into yolk mixture, taking care not to deflate whites. Pour into pan and bake until brown, 25–30 minutes. Set aside to cool.

2. For the filling: Put raspberries, sugar, and 1 cup water into a medium saucepan. Simmer over medium heat until sugar dissolves and berries break down, about 10 minutes. Press through a sieve set over a bowl to catch purée. Return 2 cups purée to pan and set over low heat. Reserve remaining purée for sauce. Sprinkle gelatin in ¼ cup cold water, set aside until softened, then add to purée in pan, stirring until dissolved, 1–2 minutes. Remove from heat, add eau-de-vie, and set aside to cool. Whip cream in a large bowl until soft peaks form. Gently fold cooled purée into cream.

3. Unmold cake and discard parchment. Slice cake in half crosswise, then return cake bottom to pan with ring reattached. Pour in filling, then replace cake top, brown side up. Cover with plastic; refrigerate for 24 hours.

4. For the sauce: Combine reserved berry purée, sugar, lemon juice, and eau-de-vie in a bowl and stir until sugar has dissolved. Slice cake and serve with sauce.

Ooey, Gooey Chocolate Chip & Walnut Oatmeal Cookies

Thanks to GingerSoul, I will gain back the 15 lbs I recently lost.  These look Mauv-e-lus!!!

1 stick unsalted butter, softened
½ cup brown sugar, packed
1 tsp vanilla extract
1 egg
¾ cup all purpose flour
½ tsp baking powder
½ tsp cinnamon
¼ tsp nutmeg
Pinch of salt
1 cup oats
¼ cup chopped walnuts
½ cup chocolate chips

1. Preheat oven to 350 degrees F.
2. In a KitchenAid standalone mixer with paddle attachment (or electric mixer), cream butter and sugar together.
3. Add vanilla and egg and mix on low speed.
4. Combine flour, baking powder, salt, cinnamon and nutmeg together in a separate bowl, and add a little at a time while mixing on low speed.
5. Add oats and mix until just blended.
6. Stir in chocolate chips and walnuts by hand with a large spoon.
7. Using a cookie scooper (or teaspoon), drop round balls of cookie dough on a baking sheet at least 1 inch apart.
8. Bake for 10-12 minutes, until slightly golden brown. Do not overbake or cookies will be too hard.
9. Transfer to a cooling rack using a spatula. 

Makes 16 cookies.

Don't Ask Why Rotisserie Chicken Thighs

Bake these and you'll have individual portions of rotisserie chicken!

We buy the thighs in bulk from Costco, but thighs are one of the more inexpensive parts of the chicken at any grocery store. So, if you are looking to wow on a budget, look for medium to large sized thighs, bone-in. There is so much more flavor and moistness in a chicken thigh. Once you try thigh, you'll never ask why!!

*Preheat oven to 325.

Needed:

Chicken thighs (as many as you want; we suggest at least 2 per person)
One pat of unsalted butter for each thigh
salt
paprika
a mild dried herb, such as marjoram, parsley or basil


Rinse and pat dry the thighs. Spray a large, high-edged baking pan. Liberally salt both sides of each thigh. Loosen the skin on top of each thigh by sliding your finger underneath the membrane, and placing a pat of unsalted butter, centered up under there. Sprinkle paprika and your herbs on top.

Cook, uncovered, for one and a half hours.

This will make the skin get crispy and the bottoms of the thighs will remain moist, because they are sitting directly in the pan. (Do not use a rack inside your pan!)
If you have a meat thermometer it should quickly read over 160 when you test them at this point. You won't have any pink showing--you want them to be almost over-cooked and easily coming off the bone.

*We used a self-correcting convection oven set to 325 and baked for one hour and twenty minutes. If your convection oven does not self-correct, set it to 300 degrees.
If you are using a conventional (plain 'ole regular oven), bake for at least one and a half hours. Keep an eye on them, of course.

Shrimp stuffed Bell Peppers

4 medium red bell peppers, tops cut off and seeded
3 slices white bread, torn into pieces
1 cup water
1/2 cup butter
2 cups chopped onion
2 cloves minced garlic
3 tablespoons oil
1 lb small shrimp, peeled and deveined
1 large egg
1 tablespoon ketchup
1 teaspoon Worcestershire sauce
1/4 teaspoon cajun seasoning
1/4 teaspoon black pepper
3 tablespoons panko crumbs

Heat oven to 350

Bring a large pot of water to boil.  Add peppers, reduce heat to simmer and cook 10 mins,  Drain and set peppers aside.

Combine bread and water.   Let stand for 5 mins then drain bread and squeeze dry. 

In a medium skillet, melt butter over medium heat.  Add onion and garlic, cook until onion is tender and stirring so it doesn't burn.  Remove from heat.

In a medium skillet, heat oil over medium-high heat.  Add shrimp and cook until pink and firm (abt 5 mins), stiring occasionally.

In a large bowl, stir together on the onion mixture, bread, egg, ketchum, Worchestershire, Cajun seasoning and pepper.  Add shrimp and stir until evenly combined.  Divide among the bell peppers and placed on a baking sheet.  Sprinkle with breadcrumbs and bake for 30-35 mins.

**you can sub the shrimp with chicken or any protein that appeals to you**

Bow-Tie Pasta side dish

I honestly don't know what to call this.  The only thing that is ever consistent in it is the pasta.  Like BaconSlut, I eyeball the dressing ingredients because it's good no matter what.  I know it looks gross by the ingredients, but it really is good.  I use things from the garden so I add whatever is growing.

1 Box BowTie Pasta (I prefer the small size pasta)

1-2 cups of Mayo or Miracle Whip
1/3 cup Parm cheese
1/2 cup white sugar
a small handful of chopped up basil or about a tablespoon of dry

1 cut up green pepper
1 cut up red pepper
a pint of cherry tomatoes, halved;  or tomatoes from the garden, diced up
1/2 a diced onion
1/2 cup chopped celery
1/2 cup peas
12 oz chopped up broccoli

Make the pasta according to directions and drain.  Chop up the peppers, onion and broccoli and mix with the pasta.  Mix up the mayo, cheese, sugar and basil until the sugar dissolves and add to the pasta/veggies.  Fold in the tomatoes and refrig for a few hours before serving.  Goes great with steaks.

Granite Steps Blueberry Coffee Cake

1 cup packed light brown sugar
1 teaspoon ground cinnamon
1 (12-ounce) can buttermilk biscuits
3/4 cup (1 1/2 sticks ) butter, melted
1 cup quick-cooking rolled oats
1 1/2 - 2cups fresh blueberries
1/2 cup sugar
2 teaspoon lemon zest





Directions

Preheat oven to 375 degrees F.

Generously grease a 9-inch square baking dish. In a small bowl, combine brown sugar and cinnamon and mix well with a fork. Separate biscuit dough into 10 biscuits. Cut each biscuit into quarters, and dip each piece in melted butter and coat with brown sugar mixture. Arrange in a single layer in baking dish. Sprinkle with 1/2 cup of the oats.

Combine blueberries and sugar in a bowl and toss to coat. Spoon over oats and biscuits and sprinkle with remaining 1/2 cup oats. Drizzle remaining melted butter on top. Bake for 20 minutes or until cake is golden brown and center is done. Cool for 20 minutes. Serve warm.

Blueberry Tea Bread

Don't ask me why it's called Tea Bread.  I would assume it's something fancy bitches make for the Wedding Teas and Brunches.


2 Tb cake flour
2 Tb sugar
1 Tb chopped almonds (I left these out)
1/2 tsp cinnamon
1/2 cup butter, divided
1 1/2 cups blueberries
3 cups sifted cake flour, divided
1 1/2 cups sugar
2 tsp baking powder
1/2 tsp salt
1 egg
1 cup milk
1 Tb vanilla

Combine first 4 ingredients.  Stir in 1 tsp butter until crumbly.  Set aside.
Combine blueberries and 2 Tb flour, tossing to coat.  Set aside.
Stir together remaining flour, sugar, baking powder, and salt in a large bowl.  Cut in remaining butter until mixture is crumbly.
Whisk together egg, milk, and vanilla.  Add to the flour mixture, stirring until all ingredients are moistened.  Fold in blueberries.
Pour into a greased 9×5 inch loaf pan.  Sprinkle the almond mixture over the top.
Bake at 350 degrees for 1 hour 10 minutes, or until a toothpick inserted comes out clean.  Lest rest in the pan for 10 minutes before turning out onto a wire rack to cool.

PEAR, THYME AND PORT PRESERVES

Another one from Beth Dooley's "Minnesota's Bounty" cookbook!

1/2 cup dried cranberries

1/2 cup light brown sugar

1/2 cup fresh orange juice

1/4 cup fresh lemon juice

1 tablespoon orange zest

1/2 teaspoon ground cinnamon

1/2 teaspoon grated nutmeg

1/2 teaspoon ground ginger

generous pinch of salt

2 lbs pears, peeled, cored, and coarsely chopped

1/4 cup port

1 tablespoon chopped thyme

Prepare a stockpot or canner and jars.

In a large pot, stir together the dried cranberries, brown sugar, orange and lemon juices, orange zest, cinnamon, nutmeg, ginger and salt, and set the pot over medium-low heat.  Bring to a boil, stirring so the sugar dissolves.  Add the pears, cover the pot, lower heat, and simmer for 10 minutes.  Remove the cover and simmer until the preserves thicken, 15-20 minutes.  To test readiness, put a teaspoon of the preserves on a cold plate.  Put the plate in the freezer for a minute.  If the preserves hold their shape when pushed with your finger, they are ready.  If not, continue cooking and test again.  Stir in the port and the thyme.

Ladle the preserves into the hot, sterilized jars, leaving 1/2 inch of headspace.  Wipe the jar rims, center the lids on the jars, and screw the bands until they are just finger tight.

Process the jars for 10 minutes in enough boiling water to cover the jars by one inch.  Turn off the heat, remove the canner lid, and allow the jars to stand in the hot water for 5 minutes before removing them.  Cool the jars for at least 12 hours before storing them in a cool, dark place.

Submitted by BaconSlut

PEAR UPSIDE-DOWN SPICE CAKE WITH MOLASSES CREAM

3 ripe but firm Bartlett or other pears

3 tablespoons unsalted butter

1/4 cup light brown sugar, packed

THE CAKE

5 tablespoons unsalted butter, at room temperature

1/4 cup dark brown sugar, packed

1/2 cup molasses

3 tablespoons espresso or strong coffee

1 teaspoon vanilla extract

1 heaping tablespoon finely grated ginger

1 large egg at room temperature

1/2 cup buttermilk

1 1/2 cups all purpose flour

1 teaspoon baking soda

1 teaspoon ground ginger

1 teaspoon ground cinnamon

1/2 teaspoon ground cardamom

1/2 teaspoon dry mustard

THE MOLASSES CREAM

1/2 cup cold whipping cream

1/2 cup creme fraiche

1 to 2 tablespoons molasses

2 tablespoons chilled espresso

Peal the pears, quarter them, and remove the cores.  Cut each quarter lengthwise, in half.  Melt the butter in a 10-inch cast iron skillet, then add the sugar.  Stir until it is dissolved, the turn off the heat and let it set evenly over the pan.  Reserve four of the shortest pear pieces and arrange the rest around the edge.  Use the short pieces to fill in the center.

Preheat the oven to 375 degrees.  Cream the 3 tablespoons of butter with the sugar, then add the molasses.If the coffee is hot, use it to rinse out the molasses measure, adding it to the bowl along with the vanilla and grated ginger.  Add the egg and beat until smooth, then add the buttermilk.

Mix the dry ingredients and add them to the butter mixture, beating on low until just combined.  Remove the bowl and give the batter several turns with a rubber scraper to make sure that it is well mixed, then spread the batter evenly over the pears.  Bake in the center of the oven until the cake has risen, browned, and begun to pull away from the sides of the pan, about 35 minutes.  Remove, let cool for a few minutes, then place a serving plate over the pan, grasp the pan and plate firmly, and reverse.  Remove the pan.  Serve with the molasses cream.

Whip the cream and creme fraiche until they are soft an billowy and then stir in the molasses and coffee.  Use a rubber scraper to mix up the molasses from the bottom of the bowl, then scrape into a serving dish.  Or...

PEAR SAUCE FOR GINGERBREAD, ICE CREAM AND OTHER DESSERTS

4 large ripe pears, any variety

1 tablespoon honey

2 tablespoons fresh lemon juice

1 inch piece cinnamon stick

2 teaspoons Poire William eau-de-vie

1 tablespoon butter or cream, optional

Peel, core and dice the pears.  Put them in a heavy saucepan with 1/4 cup water, the honey, lemon juice and spices. 

Bring to a boil, then lower the heat and cook, covered, until soft, about 20 minutes.  Puree in a food processor, then stir in the brandy and the butter if desired.

Submitted by BaconSlut

GRILLED FIGS WITH PROSCIUTTO AND GORGONZOLA

From Williams-Sonoma's "New Flavors For Appetizers" cookbook.

16 fresh mission figs, firm but ripe

2 oz gorgonzola cheese, piccante or dolce

canola oil for grilling

16 paper-thin slices prosciutto di parma,

aged balsamic vinegar for drizzling

extra-virgin olive oil for drizzling

Prepare a charcoal or gas grill for direct-heat grilling over medium heat, or preheat a stove-top grill pan over medium heat.

Cut two 1-inch slits in the shape of an X across the top of each fig.  Stuff each fig with about 1/2 teaspoon of the cheese and press the sides of the fig together to close. 

Brush the grill rack with canola oil.  Place the figs on their sides on the grill rack and cook until they begin to char, about 2-3 minutes.  Using tongs, carefully turn the figs over and continue cooking until the cheese begins to melt, about 2 minutes longer. 

Transfer the figs to a platter.  Fold each prosciutto slice and stuff inside, drape over, or wrap around a fig.  Drizzle a little vinegar and oil over the tops of the figs and serve right away.

Submitted by BaconSlut

Blueberry Crumb Bars

I should warn you, there will probably be many blueberry recipes posted soon.  My sisters college roommate has a family farm and her mom can't take care of it all by herself.  Last weekend sis and I went and plucked blueberries.  I have 28 cups of them frozen in my freezer.  This is one of my fav recipes.

3 cups all purpose flour
2 cups sugar (divided)
2 cups old fashioned oat (I use organic from EarthFare)
1/2 cup firmly packed brown sugar
1 teasp baking powder
1/4 teasp salt
the zest from one lemon
the juice from said lemon
1 cup cold unsalted butter, cut into small pieces
1 large egg
4 teasp corn starch
4 cups fresh organic blueberries

Preheat oven to 375 and butter a 9x13 pan.

Combine flour, 1 cup sugar, oatmeal, brown sugar, baking powder, salt, and lemon zest.  Using a pastry blender or a fork, cut in butter and egg.  It will be very crumbly and look like the butter is lumpy, but that's ok.  Pat half of this into the 9x13 pan.

In another bowl stir together remaining 1 cup sugar, lemon juice and cornstartch.  It will be gritty and syrupy.  Fold in berries.  When berries are coated, layer them in the pan.  Plop the remaining crumble on top and try to pat it out without smashing the berries.

Bake until top browns, about 35-45 mins.  Let cool and enjoy!  It's great with homemade vanilla ice cream.

Cajun Mac and Cheese

It's almost tailgating season at the Ray household, so I've been trying out some new recipes.  This one comes from Louisiana Cookin magazine.  My mom is too ill to cook (or even read for that matter) so every month dad just hands them off to me.  This is a definite keeper for the LSU game.






14 oz Andouille sausage, cut into chunks
1 cup chopped red pepper
1 cup chopped green pepper
1/2 cup all-purpose flour
1 1/2 teasp Cajun seasoning
1 quart whole milk
16 oz American Cheese (I get the Kraft brand and peel the plastic off each slice)
3 cups shredded mild cheddar cheese
16 oz elbow pasta, cooked.

In a large skillet, brown the sausage over medium heat.  Add red and green peppers and cook until tender.  Sprikle the flour and cajun seasoning and stir constantly.  (this makes a Roux for you non-cajun cooks).

Gradually add milk while still stirring.  Add the cheeses letting them melt before adding more.  Dump in the pasta and stir till all mixed and creamy.  Serve immediately.

Watercress and Blue Cheese Butter

This is from BaconSlut, who discovered it in the cookbook "Minnesota's Bounty: The Farmers Market Cookbook", by Beth Dooley.  Spread on burgers and steaks, or on bruschetta topped with roasted red pepper or sliced tomato. 

3 oz. blue cheese  (I luuuuuurve Moody Blue smoked blue for this.)

2 tablespoons unsalted butter, softened

1/2 cup loosely packed watercress sprigs, stemmed

In a food processor fitted with a steel blade, pulse together the blue cheese and the butter.  Then pulse in the watercress.  Scrape the butter into a dish or shape into a log.  Store in the refrigerator, covered. 

Spring Asparagus Salad

1 small Vidalia onion or small bunch of green onions
1 bunch thin asparagus
1⁄2 box (6-8 oz) Barilla penne pasta
4-6 Roma tomatoes
Fresh parsley or mint, 1⁄2 bunch, rough chopped
1 large fresh mozzarella ball, or a 6 oz container small size fresh mozzarella
 Newman’s Own Family Recipe Italian salad dressing

1. Bring pasta water to a boil. Cut asparagus into length similar to the pasta. Cook pasta, add asparagus during the last minute of cooking. Drain well and chill in a cold water bath, drain.

2. Place pasta and asparagus in a large bowl. Cut roma tomatoes, onions, and mozzarella into chunks the same length as the pasta, add to bowl. Add herbs and dressing to taste. Enjoy.

Courtesy of Mrs. Bale

Mrs. Bales Watermelon Salad

SUMMER WATERMELON SALAD
1 small red onion
4 limes
1 small seedless watermelon or half a smallish watermelon
 6-8 oz feta cheese
1/2 bunch  Italian parsley
1 /2 bunch mint
1⁄4 cup extra virgin olive oil
1 can black olives
 black pepper

1. Slice the red onion into long slivers & marinate in lime juice one

hour or overnight.

2. Cut watermelon into bite size chunks, add to a large bowl.

Repeat with feta. Rough chop the parsley and mint. Add onions with

lime juice, add olives & olive oil.

3. Toss gently, pepper to taste.

BACONSLUT'S CREAMY CUCUMBER AND RADISH FARMER'S MARKET SALAD

I've been grooving on this regularly lately.  Tiz the season!  Sooooo cool and refreshing.  You horz know that measuring makes me stabby, so this comes to you free-balled, as usual.  ;) 

The cukes:  The STAH

     If you get 'em from the farmer's market, screw peeling 'em as they aren't waxed.  Also, screw seeding them.  Slice them thinly, layer them, sprinkled with kosher or sea salt between layers, inside of a colander set over an accommodating bowl.  Let them release their water for about 30 minutes.  Rinse with water and squeeze gently before lobbing into a fresh bowl. 

The radishes:  The co-stah

     Slice very thin, and toss them into the cuke bowl.

The sweet onion:  Best supporting actah

     Slice thinly and quarter.  Lob into the cuke and radish bowl.

The dressing:  The directah

     To taste, swirlinate some Greek yogurt with a tiny bit of half and half or milk to thin very slightly.  To that, add a bit of lemon juice, honey, fresh or dried dill, and freshly ground pepper. 

Serve well chilled.  This salad doesn't keep well, so plan to use it that day. 

Quick 'n Dirty Chicken Stir Fry

Sauté onion and garlic in oil. Add cubed chicken. Cook for a few minutes, until brown. Add, carrots, red and green peppers, celery. Cook for 5 minutes. Add green peas and broccoli florets. Cook for 2 minutes. Add shredded ginger. Add stir fry seasoning to two cups of water. Stir until there are no lumps. Add mixture to other ingredients. Put a lid on the pan and bring to a boil. Let it sit for a minute. Serve with white rice. Salt to taste. Enjoy.

Cooking Oil

1 onion, 2-3 pieces of garlic, finely sliced

2 chicken breasts, chopped in small cubes

Cut vegetables, celery, carrots, green and red peppers.

Green peas, broccoli florets.

Ginger, shredded to give it some kick.

2 cups of water

Stir fry seasoning, envelope

White rice

Salt

Serves: 4

Vanilla Wafer & Bananna Pudding COCK tail

Mix one part "99 Proof Bananas"
with one part "Orchata (cinnamon vanilla rum)
Pour over ice with a splash of milk.

Tastes EXACTLY like vanilla wafer and banana pudding.

Make the SHOT:

Mix one part "99 Proof Bananas"
with one part "Orchata (cinnamon vanilla rum) and strain into shot glass.
Top with whipped cream.