For some reason it felt like a great day to make some type of gumbo or deep rich soup-so I pulled out one of my favorite cookbooks-Justin Wilson's Homegrown Louisiana Cookin.
Decided on Mock Turtle Soup with a Cajun Bread for dunkin!
One hour and 15 minutes in and my roux is just about done-man I can't wait until it is time to eat as I just know this is going to be another tasty dish from Mr. Wilson. Only 5 more hours of cooking and we will be eating!!!!
Happy Halloween all-Enjoy!
Sunday, October 31, 2010
Friday, October 29, 2010
Halloween Treat-Bacon Toffee
This weekend being Halloween I decided that I would pull out a recipe that I have been wanting to try for awhile now-Bacon toffee! Frank is very suspect but what is there not to like-bacon, butter and sugar sounds fantastic to me.
Recipe wouldn't be simpler either:
1/2 pound bacon
1 stick butter
1/4 cup water
1 cup sugar
salt
Fry bacon-cool on paper towels to remove excess grease and then chop into small pieces.
Put water, butter, sugar and pinch of salt in saucepan over medium high heat. Stir constantly until water has boiled off (the mixture will get very bubbly/frothy first)and the mixture turns a deep golden tan color.
Remove from heat stif in bacon pieces and quickly spread toffee on a silpat or well oiled baking sheet.
Let cool and break into pieces.
I will most likely add some chili pepper flakes to mine!
Enjoy
Recipe wouldn't be simpler either:
1/2 pound bacon
1 stick butter
1/4 cup water
1 cup sugar
salt
Fry bacon-cool on paper towels to remove excess grease and then chop into small pieces.
Put water, butter, sugar and pinch of salt in saucepan over medium high heat. Stir constantly until water has boiled off (the mixture will get very bubbly/frothy first)and the mixture turns a deep golden tan color.
Remove from heat stif in bacon pieces and quickly spread toffee on a silpat or well oiled baking sheet.
Let cool and break into pieces.
I will most likely add some chili pepper flakes to mine!
Enjoy
Saturday, October 23, 2010
Horseradish harvest 2010
Today was the day we set aside to dig our horseradish, clean it, grind it and get it in jars! Wow what a bumper crop we had this year 14 pints!
I am sharing some pictures with you in case you aren't familiar with the process. The big pile of green leaves is what the plant portion grows like, the blue bin is full of the root end that gets thrown back in the dirt along with all the leaves and tiny roots. The yellow bowl is filled with our roots that will get ground up!
It is great to have this project done as the grinding gets very very potent smelling-it is like the strongest onion times 100!
Our initial taste test gave wonderful results-I would say our most flavorful harvest to date!
Uncle Bill would definately be jealous of this harvest if he were still with us!
Friday, October 22, 2010
Fun Night Tonight!
Tonight I am having my girlfriends from highschool over. This weekend is our 25th class reunion and we decided that we needed to get together to honor this and also to catch up!
I am very excited to share with them the following menu:
Autumn Sangria-Thanks St. Paul Grill for this creation-I only hope mine is as good!
Cheese and crackers
Asian Pork Sliders
Roasted Pepper and Tomato Soup
Fruit Salsa with cinnamon chips
Creme Catalana
All of this sounds so good-but I gotta get to work making it!
Enjoy
P.S. tomorrow is horseradish harvest day-will be lots of tears shed! More on that tomorrow
I am very excited to share with them the following menu:
Autumn Sangria-Thanks St. Paul Grill for this creation-I only hope mine is as good!
Cheese and crackers
Asian Pork Sliders
Roasted Pepper and Tomato Soup
Fruit Salsa with cinnamon chips
Creme Catalana
All of this sounds so good-but I gotta get to work making it!
Enjoy
P.S. tomorrow is horseradish harvest day-will be lots of tears shed! More on that tomorrow
Thursday, October 21, 2010
This is a good one!
Had to share this recipe creation with everyone as if I do say so myself this is one that is a keeper!
Chocolate Banana cake with Peanut Butter Frosting
1 ½ cup sugar
1 cup sour cream
½ cup Crisco-butter flavored
2 eggs
1 ½ cups mashed bananas
2 tsp vanilla
3 tbsp honey
¼ cup cocoa
2 cups flour
1 tsp salt
1 tsp baking soda
Preheat oven to 350. Grease 9 x 13 pan. Mix together sugar, sour cream and Crisco. Mix in eggs. Next add mashed bananas and vanilla. Scraping the sides of the bowl. Add the rest of the ingredients mixing to be sure all in incorporated. Spread into the prepared pan. Bake 25-35 minutes until the middle of the cake is done. Set aside to cool.
FROSTING
¼ cup margarine
¼ cup peanut butter
2 cups confectioner’s sugar
3 tbsp milk
In a small saucepan melt the butter and peanut butter. Whisk in the sugar until incorporated. Slowly add milk only adding what is needed for the consistency that you want.
Poke holes in cake with toothpick or metal skewer making sure holes are evenly distributed. Pour the frosting over the cake making sure frosting soaks into the holes.
Enjoy this one!
Chocolate Banana cake with Peanut Butter Frosting
1 ½ cup sugar
1 cup sour cream
½ cup Crisco-butter flavored
2 eggs
1 ½ cups mashed bananas
2 tsp vanilla
3 tbsp honey
¼ cup cocoa
2 cups flour
1 tsp salt
1 tsp baking soda
Preheat oven to 350. Grease 9 x 13 pan. Mix together sugar, sour cream and Crisco. Mix in eggs. Next add mashed bananas and vanilla. Scraping the sides of the bowl. Add the rest of the ingredients mixing to be sure all in incorporated. Spread into the prepared pan. Bake 25-35 minutes until the middle of the cake is done. Set aside to cool.
FROSTING
¼ cup margarine
¼ cup peanut butter
2 cups confectioner’s sugar
3 tbsp milk
In a small saucepan melt the butter and peanut butter. Whisk in the sugar until incorporated. Slowly add milk only adding what is needed for the consistency that you want.
Poke holes in cake with toothpick or metal skewer making sure holes are evenly distributed. Pour the frosting over the cake making sure frosting soaks into the holes.
Enjoy this one!
Tuesday, October 19, 2010
Fun Food Facts
Did you know that you should seperate your bananna's when you get them home from the store-if you they will not ripen as fast.
Peppers with 3 bumps on the bottom are sweeter and better for eating-if a pepper has 4 bumps on the bottom they are said to be better for cooking.
Lastly, add a teaspoon of water to the fry pan when browning ground beef-this will help to pull the grease away from the meat.
Does anyone else have any fun food facts to share????
Peppers with 3 bumps on the bottom are sweeter and better for eating-if a pepper has 4 bumps on the bottom they are said to be better for cooking.
Lastly, add a teaspoon of water to the fry pan when browning ground beef-this will help to pull the grease away from the meat.
Does anyone else have any fun food facts to share????
Monday, October 18, 2010
Salsa Day
Today was the day that I told myself I would get our salsa supply made for the year. After numerous hours of cooking the wonderful salsa I have canned 14 quarts and 5 pints.
MMMMMM I wonder if that will be enough.
Considering that I have 14 quarts and 4 gallons of tomatoes in the freezer to be used for spaghetti etc I would hope we would be able to have enough tomato product from the garden to keep us fed this winter.
Oh wait tomorrow I will be making ketchup-yet one more tomato product!!!!
Gotta love fall!!!!
Enjoy
MMMMMM I wonder if that will be enough.
Considering that I have 14 quarts and 4 gallons of tomatoes in the freezer to be used for spaghetti etc I would hope we would be able to have enough tomato product from the garden to keep us fed this winter.
Oh wait tomorrow I will be making ketchup-yet one more tomato product!!!!
Gotta love fall!!!!
Enjoy
Thursday, October 14, 2010
Jalapeno's, Jalapeno's Jalapeno's
Since I have been back from NOrth Dakota I have been creating ways to use all of the hundreds of jalapeno's that I grew this year in the garden. This recipe combined the jalapeno's and one of our homegrown chickens! It was absoluteley fabulous.
Jalapeno Chicken Marinade
½ medium onion
1 ½ jalapeno
4 garlic cloves
1 whole chicken
3 tbsp mayo
2 tbsp worchestshire sauce
Salt and pepper to taste
3 tbsp olive oil
¼ cup water
Grate onion, jalapeno and garlic. Combine all ingredients except the chicken. Once all is combined, put chicken in large Ziploc bag and be sure complete chicken is covered with marinade. Marinade for at least 3 hours or up to 24.
Roast or grill as usual.
Try this recipe you won't be dissapointed! If you don't have a whole chicken, don't worry use it on legs, thighs or even try it on something other than chicken!
Enjoy
Jalapeno Chicken Marinade
½ medium onion
1 ½ jalapeno
4 garlic cloves
1 whole chicken
3 tbsp mayo
2 tbsp worchestshire sauce
Salt and pepper to taste
3 tbsp olive oil
¼ cup water
Grate onion, jalapeno and garlic. Combine all ingredients except the chicken. Once all is combined, put chicken in large Ziploc bag and be sure complete chicken is covered with marinade. Marinade for at least 3 hours or up to 24.
Roast or grill as usual.
Try this recipe you won't be dissapointed! If you don't have a whole chicken, don't worry use it on legs, thighs or even try it on something other than chicken!
Enjoy
Tuesday, October 5, 2010
Fall is Here-Gardening is drawing to an end!
Today is the day-I start pulling up the garden! It is a sad day as far as I am concerned. The one good thing-it is going to be a wonderful day sunny and 70 degrees!
After today most likely the only thing left in the garden will be the horseradish-that will be dug in the next week or so.
I hope with the weather forecast that everyone is out taking advantage of the opportunity to enjoy the weather while preparing for the upcoming winter!
Enjoy the day
After today most likely the only thing left in the garden will be the horseradish-that will be dug in the next week or so.
I hope with the weather forecast that everyone is out taking advantage of the opportunity to enjoy the weather while preparing for the upcoming winter!
Enjoy the day
Monday, October 4, 2010
Back Home
Wow did this past month fly by! I am home from Potato Harvest and I know that I didn't post as often as I was planning on-let me just say that everyday was an adventure that I will carry with me.
Now that I am home it will be back to foody stuff again-I need a change of pace from burgers and breakfast burrito's!
Thanks to all my friends in North Dakota for making this year another successful year!
Pictures of a few of our wonderful dinners that we made while I was in North Dakota will be forthcoming.
Now that I am home it will be back to foody stuff again-I need a change of pace from burgers and breakfast burrito's!
Thanks to all my friends in North Dakota for making this year another successful year!
Pictures of a few of our wonderful dinners that we made while I was in North Dakota will be forthcoming.
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