5/7 Foodie Friday

Gollum at Designs by Gollum is the hostess for “Foodie Friday” (clicking on the logo on the right will take you to her site). It’s been awhile since I have participated in “Foodie Friday” (sigh) because life and the real world got in the way.

 

As the temperature outside rises I begin looking for ways to create less heat in the kitchen when planning what to eat. I thought I would share some quick and easy ones with you!

Steak  Skewers

 

• Prep Time: 10 minutes
• Ready In: 30 minutes

Ingredients

• 1 lb. beef sirloin steak, thinly sliced
• 1/4 cup Steak Sauce (like A1), divided
• 1/4 cup Barbecue Sauce
• 1 tsp. Dijon Mustard (I use Grey Poupon)

Preparations

• Heat grill to medium-high heat.
• Toss meat with 2 Tbsp steak sauce and let stand 10 minutes you can also let this marinade overnight)
• Combine remaining steak sauce, barbecue sauce and mustard.
• Thread meat onto 8 skewers.
• Grill 6 minutes or until meat is done, turning after 3 min. and brushing occasionally with barbecue sauce mixture.

Bacon-Ranch Potato Salad

 

• Prep Time: 30 minutes
• Makes 12 servings (2/3 cup each)

Ingredients

• 1/2 cup miracle whip dressing
• 1/4 cup Ranch dressing
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/8 tsp garlic powder
• 3 lb small red potatoes (about 9), cooked, quartered
• 6 slices bacon, cooked, crumbled (we like bacon so I add a few slices)
• 1 stalk celery, sliced
• 1/2 cup thin red pepper strips
• 4 green onions, sliced

Preparations

• Mix dressings and seasonings in large bowl.
• Add remaining ingredients and mix lightly.

Berry-Wafer cheesecake Parfait

 

• Prep Time: 15 minutes
• Makes 8 servings

Ingredients

• 1 8 oz pkg cream cheese (softened)
• 1-1/2 cups cold milk
• 1 3.4 oz package vanilla instant pudding
• 1-1/2 cups thawed Cool Whip Whipped Topping, divided
• 24 vanilla Wafers, cut up (I cut mine in quarters)
• 1-1/2 cups berries (blueberries and sliced strawberries)

Preparations

• Beat cream cheese with mixer until creamy
• Gradually beat in milk.
• Add dry pudding mix and mix well.
• Whisk in 1 cup Cool whip
• Layer half each of wafers, berries and pudding mixture in 8 glasses.
• Repeat layers.
• Top with remaining cool whip

Sigh…. Now,  I am hungry!

Have a great weekend!

 

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1/22 Foodie Friday

Gollum at Designs by Gollum is the hostess for “Foodie Friday” (clicking on the logo on the right will take you to her site)

Following up my Outdoor Wednesday post on the movie “Fried Green Tomatoes” I thought I would share a recipe for them! (I had never had one until after I saw the movie….had to try them…and they are good!)

Best Fried Green Tomatoes

• Prep Time: 5 minutes
• Cook Time: 15 minutes
• Ready In: 20 minutes

Ingredients

• 4 large green tomatoes
• 2 eggs
• 1/2 cup milk
• 1 cup all-purpose flour
• 1/2 cup cornmeal
• 1/2 cup bread crumbs
• 2 teaspoons coarse kosher salt
• 1/4 teaspoon ground black pepper
• 1 quart vegetable oil for frying

Preparations

• Slice tomatoes 1/2 inch thick. (Discard the ends)
• Whisk eggs and milk together in a medium-size bowl.
• Scoop flour onto a plate.
• Mix cornmeal, bread crumbs and salt and pepper on another plate.
• Dip tomatoes into flour to coat.
• Then dip the tomatoes into milk and egg mixture.
• Dredge in breadcrumbs to completely coat.
• In a large skillet, pour vegetable oil (enough so that there is 1/2 inch of oil in the pan) and heat over a medium heat.
• Place tomatoes into the frying pan in batches of 4 or 5, depending on the size of your skillet. (Do not crowd the tomatoes, they should not touch each other.)
• When the tomatoes are browned, flip and fry them on the other side. Drain them on paper towels.

Thanks for visiting my blog. Visit Gollum at Designs by Gollum for more “Foodie Friday” participants.

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6/19 Foodie Friday

Gollum at Designs by Gollum is the hostess for “Foodie Friday” (clicking on the logo on the right will take you to her site)

Today I am going to share a cheesecake that is always quick to disappear…..

 

Rocky Road No-Bake Cheesecake

• Prep Time: 15 minutes
• Total Time: 4 hours 15 minutes

Ingredients

• 3 squares Baker’s Semi-Sweet Chocolate (divided)
• 2 pkg.  (8 oz. each) Cream Cheese, softened
• 1/3 cup sugar
• 1/4 cup  milk
• 2 cups thawed Cool Whip Whipped Topping
• 3/4 cup Miniature Marshmallows
• 1/3 cup chopped Peanuts
• 1   Oreo Pie Crust (6 oz.)

Preparation

• Microwave one of the chocolate squares in small microwaveable bowl on high one minute.
• Stir until chocolate is completely melted. Set aside.
• Beat cream cheese, sugar and milk in large bowl with electric mixer on medium speed until well blended.
• Add melted chocolate; mix well.
• Gently stir in whipped topping, marshmallows and peanuts.
• Coarsely chop remaining 2 chocolate squares and stir into cream cheese mixture.
• Spoon into crust.
• Refrigerate 4 hours or until set.

Thanks for visiting my blog. Visit Gollum at Designs by Gollum for more “Foodie Friday” participants.

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6/12 Foodie Friday

Gollum at Designs by Gollum is the hostess for “Foodie Friday” (clicking on the logo on the right will take you to her site)

Today I am going to share an easy fruit salad. This side salad is sure to brighten up your plate. It makes a great accompaniment to a lean serving of meat, fish or poultry and vegetables.

Tropical Ambrosia Salad

• Prep Time: 10 min
• Total Time: 25 min
• Makes: 8 servings, 1/2 cup each

Ingredients

• 2 cups miniature marshmallows
• 1 can (8 oz.) pineapple chunks, drained
• 1 banana, sliced
• 1 large orange, peeled and sectioned (about 1 cup)
• 1/2 cup sour cream
• 1 cup toasted coconut

Preparation

• Mix all ingredients except coconut in bowl.
• Refrigerate at least 15 minutes.
• Stir in coconut just before serving

Thanks for visiting my blog. Visit Gollum at Designs by Gollum for more “Foodie Friday” participants.

 

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6/5 Foodie Friday

Gollum at Designs by Gollum is the hostess for “Foodie Friday” (clicking on the logo on the right will take you to her site)

I love breakfast foods…..any time of day…. Here is one of my favorites… Croissant French Toast with Fresh Strawberry Syrup…. yummy……

Croissant French Toast With Fresh Strawberry Syrup

• Prep: 15 minutes
• Cook: 4 minutes
• Yield : Makes 4 servings

Ingredients

• 4  large day-old croissants
• 3/4  cup  milk
• 2  large eggs
• 1  teaspoon  vanilla extract
• 2  tablespoons  butter
• 3  tablespoons  powdered sugar
• Sweetened Whipped Cream (optional)
• Fresh Strawberry Syrup (see recipe below)

Preparation

• Slice croissants in half lengthwise.
• Whisk together milk, eggs, and vanilla.
• Pour into a shallow dish.
• Dip croissant halves into egg mixture, coating well.
• Melt 1 tablespoon butter in a large nonstick skillet over medium heat.
• Add four croissant halves, and cook about 2 minutes on each side or until golden brown.
• Repeat procedure with remaining butter and croissant halves.
• Sprinkle with powdered sugar; top with Sweetened Whipped Cream, if desired, and Fresh Strawberry Syrup.

Fresh Strawberry Syrup

• Prep: 10 minutes
• Stand: 30 minutes
• Cook: 5 minutes
• Yield: Makes about 2 cups

Ingredients

• 1  quart fresh strawberries, sliced
• 1/2  cup  sugar
• 1/4  cup  orange liqueur or orange juice
• 1  teaspoon  grated orange rind

Preparation

• Combine all ingredients in a saucepan, and let stand 30 minutes or until sugar dissolves.
• Cook over low heat, stirring occasionally, 5 minutes or until warm.

 

Have a great weekend!

 

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5/29 Foodie Friday

Gollum at Designs by Gollum is the hostess for “Foodie Friday” (clicking on the logo on the right will take you to her site)

Today I am going to share one of my favorite salads….. Blue Cheese Pecan Chopped Salad. The first time I had it was at Outback Steakhouse (restaurant). It was delicious…so, of course, I had to try to make it home! It sounds “involved” to make…but it is worth it…because it is delicious!

 

Blue Cheese Pecan Chopped Salad

Ingredients

Candied cinnamon pecans

• 1/3 cup sliced-lengthwise pecans
• 1/2 teaspoon cinnamon
• 1 tablespoon dark brown sugar
• 1 1/2 teaspoons butter, melted

Blue cheese vinaigrette

• 1/4 cup olive oil
• 1/4 cup white vinegar or champagne vinegar
• 1/4 teaspoon balsamic vinegar
• 2 teaspoons Dijon mustard
• 2 tablespoons sour cream
• 2 tablespoons chopped fresh basil
• salt & freshly ground black pepper (to taste)
• 1/2 cup crumbled blue cheese

Salad

• 3 cups chopped bibb lettuce or butter lettuce
• 3 cups chopped red leaf lettuce
• 3 cups chopped iceberg lettuce
• 1 green onion, chopped

Directions

Candied cinnamon pecans

• Preheat oven to 375 degrees F.
• Slice each pecan half into three lengthwise pieces.
• Mix together the cinnamon and brown sugar.
• Toss pecans with melted butter, then with the cinnamon/sugar mixture, tossing well to ensure a thorough coating.
• Put the nuts on a parchment-lined baking sheet and bake for 5 to 8 minutes, until sugar is caramelized.
• Remove the baking sheet from the oven, slide the parchment together with the nuts off the sheet to cool, and set aside.

Blue cheese vinaigrette

• Whisk together the vinaigrette ingredients.

Salad

• Chop the lettuces into smallish bite-sized pieces
• Slice the green onion.
• Place the chopped lettuce in a large serving bowl (one large enough to toss the salad in).
• Add the vinaigrette and toss thoroughly to coat.
• Sprinkle with the chopped onion.
• Break the cooled pecan slices apart and sprinkle them over the salad.

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5/22 Foodie Friday

Gollum at Designs by Gollum is the hostess for “Foodie Friday” (clicking on the logo on the right will take you to her site)

This is Memorial Day weekend…and many will be cooking on the grill… I thought I’d share a potato salad recipe that is quick and easy… and different!

Zesty New Potato Salad

Prep Time: 25 min

Total Time: 3 hr 25 min

Makes: 8 servings, about 1/2 cup each

Ingredients

• 2 lb. new potatoes, quartered
• 1/2 cup  Miracle Whip Light Dressing
• 2 green onions, sliced
• 4 tsp.  Grey Poupon Savory Honey Mustard
• 2 tsp. honey
• 1/8 tsp.  black pepper

Directions

• Place potatoes in large saucepan. Add enough water to completely cover potatoes. Bring to boil. Reduce heat to medium-low; simmer 20 min. or until potatoes are tender. Drain. Rinse potatoes with cold water until cooled; drain.
• Mix remaining ingredients in large bowl. Add potatoes; mix lightly. Cover.
• Refrigerate several hours or until chilled.

Other

• Stir in 2 Tbsp. chopped fresh herbs, such as parsley, chives, tarragon or basil, before chilling.
• Peeling Green-Skinned Potatoes- If potatoes have a slight green tinge to the skin, be sure to peel them before use. The green color is caused by prolonged exposure to the light and contains a substance that can be toxic.

Thanks for visiting my blog. Visit Gollum at Designs by Gollum for more “Foodie Friday” participants.

Have a happy and safe Memorial Day weekend!

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5/15 Foodie Friday

Gollum at Designs by Gollum is the hostess for “Foodie Friday” (clicking on the logo on the right will take you to her site)

Today I am going to share a simple and yummy recipe from Paula Deen…. her pineapple blueberry crunch cake…..

Pineapple Blueberry Crunch Cake

Ingredients

• 3/4 cup butter, plus more for dish
• 1 (20-ounce) can crushed pineapple, in juice
• 1 (20-ounce) can blueberry pie filling
• 1 (18.25-ounce) box yellow cake mix
• 1 cup chopped pecans

Directions

• Preheat oven to 350 degrees F. Butter a 13 by 9-inch casserole dish.
• Melt 3/4 cup butter in saucepan over low heat.
• Pour the pineapple with juice into the casserole dish and evenly spread blueberry pie filling on top. Cover with dry yellow cake mix and top with pecans. Drizzle with melted butter and bake for 35 to 45 minutes.

Thanks for visiting my blog. Visit Gollum at Designs by Gollum for more “Foodie Friday” participants.

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5/8 Foodie Friday

Gollum at Designs by Gollum is the hostess for “Foodie Friday” (clicking on the logo on the right will take you to her site).

Today is “Cake day” for Foodie Friday so I am going to share Ina Garten’s (aka Barefoot Contessa) Carrot Cake Cupcakes! For more on Ina Garten/Barefoot Contessa visit her website HERE…….

Carrot Cake Cupcakes (makes 22 cupcakes)

2 cups granulated sugar
1 1/3 cups vegetable oil
3 extra-large eggs at room temperature
1 teaspoon pure vanilla extract
2 cups all-purpose flour plus 1 tablespoon
2 teaspoons ground cinnamon
2 teaspoons baking soda
1 1/2 teaspoons kosher salt
1 pound carrots, grated
1 cup raisins
1 cup chopped walnuts

For the frosting:
3/4 pound cream cheese at room temperature
1/2 pound unsalted butter at room temperature
1 teaspoon pure vanilla extract
1 pound confectioners’ sugar, sieved

For the decoration:
2 tablespoons unsalted butter
1 cup grated or shaved carrots
3 tablespoons good maple syrup

• Preheat the oven to 400 degrees. Line muffin pans with paper liners.
• Beat the sugar, oil, and eggs together in the bowl of an electric mixer fitted with the paddle attachment until light yellow.
• Add the vanilla. In another bowl, sift together 2 cups flour, the cinnamon, baking soda, and salt.
• Add the dry ingredients to the wet ingredients.
• Toss the carrots, raisins, and walnuts with 1 tablespoon flour.
• Add to the batter and mix well.
• Scoop the batter into the muffin cups until each is almost full.
• Bake for 10 minutes, then lower the oven to 350 degrees and bake for 35 minutes, or until a toothpick comes out clean.
• Let cool on a wire rack.

For the frosting, mix the cream cheese, butter, and vanilla in the bowl of an electric mixer fitted with the paddle attachment until just combined. Add the sugar and mix until smooth.

Thanks for visiting my blog. Visit Gollum at Designs by Gollum for more “Foodie Friday” participants.

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Table for one – Barbecue pork

This week I am combining Tablescape Thursday hosted by Susan and her blog Between Naps on the Porch and Gollum’s “Foodie Friday” at Designs by Gollum.

I have a table for one set up on the deck for lunch…. barbecue pork (see recipe below).  I love to sit out on the deck and eat when the weather starts to get warm. We need some rain to get rid of some of the pollen. It is bad and my sinus’ are screaming at me!

Today I went with a green and white theme using Gollum’s white dishes. I grabbed the centerpiece off the dining room table.

Simple…..only took a few minutes… but what a difference it makes! So, next time you head out to the porch or deck to eat… take an extra few minutes to “fix the table”… aren’t you worth it?

  

This barbecue is really simple. My family LOVES it!

Crock pot- pulled pork barbecue

1 1/2 - 2 lbs. boneless pork top loin
1 c. chopped onion
1 c. diet soda
1 c. barbecue sauce

Combine all ingredients in a crock pot. Cook covered on low for 6-8 hours or on high for 5-6 hours or until meat is very tender. One hour before serving, take 2 forks and pull the pork apart. It should be very tender by this time and just fall apart as you separate. Cook for the remaining hour on low setting. Makes 8 servings

Thanks for stopping by and visiting my combination Tablescape Thursday and Foodie Friday post. Don't forget to visit Susan's blog Between Naps on the Porch to see more wonderful table settings and Gollum at Designs by Gollum for more “Foodie Friday” participants.

 

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3/20- First day of Spring – Foodie Friday

It’s time for Foodie Friday and our hostess is Gollum at Designs by Gollum.  Today I am sharing one of my son’s favorite… Chicken and Rice Casserole. It is very simple…… and delicious!

hmm… the rice is missing from the above picture!

Ingredients

• 1 cup rice
• 1 pkg chicken breasts
• 1 can cream of chicken soup
• 8 0z sour cream
• 1 sleeve Ritz crackers (crushed)
• 1 stick butter or margarine, melted
• 1 tablespoon poppy seeds (optional)

Directions: Cook rice as directed on package. Boil chicken until done and then tear into bite-sized pieces. Put cooked rice in bottom of casserole dish. Mix chicken, soup and sour cream and pour over rice. Sprinkle with poppy seeds (optional) and cracker crumbs. Drizzle melted butter over top. Bake at 350 degrees for about 25 minutes.

Here is a picture before it went in the oven……

By the time it is finished my kitchen is full of hungry people…… so no picture!

Thanks for visiting my blog. Visit Gollum at Designs by Gollum for more “Foodie Friday” participants.

SNEAK PEEK For my Foodie Friday visitors: Visit my new book blog A Southern Daydreamer Reads… and the book I am currently reading is Gollum’s (aka Michael Lee West) Mermaids in the Basement!

 

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Early St. Patrick's Day Potluck "Foodie Friday"

Mrs. Gollum at Designs by Gollum, hostess of “Foodie Friday”, has  cordially invited us all to an early St. Patrick's Day Potluck for "Foodie Friday" this week. Mrs. Gollum said, “From shamrocks to Irish coffee to cock-a-leeky soup,  join the party! “

I tried to think of something Irish to fix but decided to make something green instead…. lime sherbet punch!

Lime Sherbet Punch

Ingredients:

• 2 quarts (1/2 gallon) lime sherbet
• 2 liters ginger ale (chilled)
• 1 (46-ounce) can pineapple juice (chilled)
• Lemon slices
• Lime slices

Directions:  Spoon or scoop sherbet into a large punch bowl.  Add chilled pineapple juice and ginger ale. Stir until sherbet is partially melted. Decorate with lemon and lime slices. Serve immediately. 

Tips:

• Chilled pineapple juice and ginger ale doesn’t melt the sherbet as fast!
• Add the ginger ale just before serving to keep the beverage bubbly.

Thanks for visiting my blog. Visit Gollum at Designs by Gollum for more “Foodie Friday” participants.

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Foodie Friday- Peach Cobbler

Gollum at Designs by Gollum is the hostess for “Foodie Friday” (clicking on the logo on the right will take you to her site)

Everybody loves peach cobbler…right? Wrong! My husband and most of the kids don’t care for it..so I don’t make it often…because I might “have” to eat it all! When I do make it, this is the recipe I use….

Ingredients

• 8-10 fresh peaches (peeled, sliced thin wedges)
• 1/4 cup white sugar
• 1/4 cup brown sugar
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg
• 1 teaspoon fresh lemon juice
• 2 teaspoons cornstarch
• 1 cup all-purpose flour
• 1/4 cup white sugar
• 1/4 cup brown sugar
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 6 tablespoons unsalted butter, chilled and cut into small pieces
• 1/4 cup boiling water

Topping

• 3 tablespoons white sugar
• 1 teaspoon ground cinnamon

Peeling peaches tip: Place the peaches in boiling water for about 60 seconds, remove and plunge into cold water. The skins should slip right off!

Directions

1. Preheat oven to 425 degrees F (220 degrees C).
2. In a large bowl, combine first seven ingredients (peaches, 1/4 cup white sugar, 1/4 cup brown sugar, 1/4 teaspoon cinnamon, nutmeg, lemon juice, and cornstarch). Toss to coat evenly, and pour into a 2 quart baking dish. Bake in preheated oven for 10 minutes.
3. In a large bowl, combine flour, 1/4 cup white sugar, 1/4 cup brown sugar, baking powder, and salt. Blend in butter with your fingertips, or a pastry blender, until mixture resembles coarse meal. Stir in water until just combined.
4. Remove peaches from oven, and drop spoonfuls of topping over them. Sprinkle entire cobbler with the sugar and cinnamon mixture. Bake until topping is golden, about 30 minutes.

To serve, scoop onto a plate and serve with your choice of whipped cream or vanilla ice cream.

I have also made peach cobbler and tossed in 1/4-1/3 cup of chopped pecans…yum!

Thanks for visiting my blog. Visit Gollum at Designs by Gollum for more “Foodie Friday” participants.

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2/27 Foodie Friday – Chicken Salad

Gollum at Designs by Gollum is the hostess for “Foodie Friday” (clicking on the logo on the right will take you to her site)

Today I am sharing my chicken salad recipe. I don’t think I have ever made chicken salad the exact same twice! 

I start with the basic ingredients:

• 1/2  cup  light or regular mayonnaise
• 1/2  cup  light or regular sour cream
• 1  tablespoon  fresh lemon juice
• 1  teaspoon  salt
• 1/2  teaspoon  pepper
• 2  pounds  chicken breasts, cooked and chopped
• 3  cups  red and white seedless grapes, halved
• 1  cup  chopped pecans, toasted
• Lettuce leaves (optional)

Stir together first five ingredients in a large bowl. Add chopped chicken and grapes, tossing gently to coat. Cover and chill at least 1 hour. Stir in pecans just before serving.

Variations (other stuff that often gets tossed in):

• Chopped green onion
• raisins or dried cranberries (instead of grapes)
• walnuts or cashews (instead of pecans)
• celery
• sweet relish
• instead of salt and pepper, any combination of seasoned salt, onion salt/powder, garlic salt/powder (whatever I each in and grab out of my spice drawer)

What is in you favorite chicken salad? I recently found an apricot chicken salad I want to try (I’ll let you know after I try it)

Thanks for visiting my blog. Visit Gollum at Designs by Gollum for more “Foodie Friday” participants.

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Foodie Friday

Today I am participating in the very first “Foodie Friday” which is hosted by Gollum at Designs by Gollum. (clicking on the logo on the left will take you to her site)

What is “Foodie Friday”? Well, it is like Outdoor Wednesday (anything outside) but it is with food (anything food). There are more details at Gollum’s site, so head over and check it out!

Since I am a Georgia girl, I simply have to spotlight one of my favorite Southern cook’s recipes…. Paula Deen….. I love her…she makes cooking fun!

This recipe is really easy!

Paula Deen’s Southern Fried Chicken

 

 Ingredients:

• 3 eggs
• 1/3 cup water
• About 1 cup hot red pepper sauce (Texas Pete)
• 2 cups self-rising flour
• 1 teaspoon pepper
• House seasoning, recipe follows
• 1 (1 to 2 1/2-pound) chicken, cut into pieces
• Oil, for frying, preferably peanut oil

Prep Time: 10 minutes
Cook Time: 14 minutes
Difficulty: Easy
Yield: 6-8 servings

Directions: In a medium size bowl, beat the eggs with the water. Add enough hot sauce so the egg mixture is bright orange. In another bowl, combine the flour and pepper. Season the chicken with the house seasoning. Dip the seasoned chicken in the egg, and then coat well in the flour mixture.

Heat the oil to 350 degrees F in a deep pot. Do not fill the pot more than 1/2 full with oil. Fry the chicken in the oil until brown and crisp. Dark meat takes longer then white meat. It should take dark meat about 13 to 14 minutes, white meat around 8 to 10 minutes.

House Seasoning: Mix ingredients together and store in an airtight container for up to 6 months.

• 1 cup salt
• 1/4 cup black pepper
• 1/4 cup garlic powder

For more on Paula Deen: (click on links)

• Paula Deen official website
• Paula Deen at FOOD Network
• Paula Deen's Lady & Sons Restaurant- Savannah, Georgia
• Paula Deen Wiki

Thanks for visiting my blog. Visit Gollum at Designs by Gollum for more “Foodie Friday” participants.

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