If you love to cook, you most likely have recipes you have cut out from magazines. I have a binder that I place these little jewels in so I can find them. Keeping all my recipes on a file in my computer just isn't me. I am a sensory type person, I like to feel the book in my hand. I do have a computer file for recipes I find on the Internet although it's almost enough to put a cook into sensory overload!
Feeding those I love delicious and healthy foods make me feel successful. Southern food has gotten such a bad rap for being deep fried and full of calories. Cooked correctly it can be a very healthy diet. I know the term Healthy Southern...may make you laugh! My challenge is to prove that Southern style cooking is healthy, delicious & easy to cook.
I am working on a cookbook and would love to hear from others on what they think is Southern style cooking. If you are from the South you know we are a melting pot of so many different cultures. Our table is blessed with Mexican, Creole, German & many more home style foods. We all come back to the table for the food that feeds our souls.
"Food feeds your body...Southern food sustains your soul!"
Showing posts with label cookbooks. Show all posts
Showing posts with label cookbooks. Show all posts
Sunday, February 5, 2012
Monday, July 11, 2011
John & Paula's Whipped Pies...oh my!
Okay, to start this blog post I will confess, I love sweets & hate to cook them. I just don't follow rules very well & baking is just full of those pesky directions. I can do it, I will do it, but I don't enjoy it as much as savory dishes. When a person who doesn't like to be pushed into a mold is told to measure 1/16th tsp of something we get a little crazy...what will 1/16th of a teaspoon really do to a dish? So when I see a dessert recipe that makes my life easier & is fun to make then I really like it! When it tastes incredible & you want to hide it from others..then you really love it!
Robert Medina's new cookbook "If You Can't Stand The Heat,A New Orleans Firefighter's Cookbook" is coming out on July 12, 2011. This great cookbook can be ordered at Barnes & Nobles or Amazon online. If you only get one cookbook this year, then this is the book to get.
The recipes are easy & they are pure Southern style, with a true Cajun flare that makes you hear Zydeco music in your head! Well, maybe I'm listening to it on You-Tube right now, but....you get the point!
Cajun & Creole food are two individual styles of cooking, although they both share many of the same foods. Creole foods are strongly influenced by the French settlers that tend to be more refined & celebrated. Cajun food is rustic, real & can accommodate changes to what is available.
Robert's cookbook includes many different foods; Enchilada's, Venison Tenderloin Marsala, Smoky Barbeque Pork Ribs, Cedar-Smoke Salmon, & Lasagna a la Lori just to start... It's not all about Cajun & Creole, just about good food cooked for those you love! That's what makes a true cook happy & that's what we like to do in the South...feed people & see them smile!
Robert's recipe for John & Paula's Whipped Pies on page 327 is my new favorite sweet addiction. It is so easy to make & looks like you worked all day making it. It's only 5 ingredients, stirs up in one bowl & pours into a graham cracker pie shell. Chill it while you sleep & it's ready to go! You will look like you worked all day on it. If you're nice, tell others how you made it, if you're not so nice...tell them it takes more than a few hours to make & let them be in awe of you! That isn't lying, it has to chill overnight doesn't it?
The recipe is for a pineapple pie, but you can make it with lots of different canned fruits or pie fillings. I am dreaming of a Chocolate Blueberry Whipped Pie in my future soon. I will resist the urge to hide it from my family...hope it works!
Robert Medina's new cookbook "If You Can't Stand The Heat,A New Orleans Firefighter's Cookbook" is coming out on July 12, 2011. This great cookbook can be ordered at Barnes & Nobles or Amazon online. If you only get one cookbook this year, then this is the book to get.
The recipes are easy & they are pure Southern style, with a true Cajun flare that makes you hear Zydeco music in your head! Well, maybe I'm listening to it on You-Tube right now, but....you get the point!
Cajun & Creole food are two individual styles of cooking, although they both share many of the same foods. Creole foods are strongly influenced by the French settlers that tend to be more refined & celebrated. Cajun food is rustic, real & can accommodate changes to what is available.
Robert's cookbook includes many different foods; Enchilada's, Venison Tenderloin Marsala, Smoky Barbeque Pork Ribs, Cedar-Smoke Salmon, & Lasagna a la Lori just to start... It's not all about Cajun & Creole, just about good food cooked for those you love! That's what makes a true cook happy & that's what we like to do in the South...feed people & see them smile!
Robert's recipe for John & Paula's Whipped Pies on page 327 is my new favorite sweet addiction. It is so easy to make & looks like you worked all day making it. It's only 5 ingredients, stirs up in one bowl & pours into a graham cracker pie shell. Chill it while you sleep & it's ready to go! You will look like you worked all day on it. If you're nice, tell others how you made it, if you're not so nice...tell them it takes more than a few hours to make & let them be in awe of you! That isn't lying, it has to chill overnight doesn't it?
The recipe is for a pineapple pie, but you can make it with lots of different canned fruits or pie fillings. I am dreaming of a Chocolate Blueberry Whipped Pie in my future soon. I will resist the urge to hide it from my family...hope it works!
Tuesday, June 21, 2011
Chicken & Andouille Jambalaya Review
Living in the South brings many joys, but one of the greatest is our relationship with food. We love to talk about what we are cooking, what we just ate & what we are planning to eat later! For some of us the word obsessed would define our culinary viewpoint!
East Texas enjoys sharing the culture of Louisiana with our lakes, rivers & foods! I love Creole or Cajun food but to really know how to make it right you have to learn from a pro. Chefs like Paul Prudhomme & Emeril Lagasse made Cajun cool, but Robert Medina's new cookbook makes it accessible to everyone. His skill of writing & explaining step by step is great for the experienced cook or the novice.
Last evening we had the best Jambalaya I have ever eaten. Now lots of people say things like that, but first of all...I've eaten Jambalaya in many places. If it's ever on a menu I try it, most of the time I am not overly impressed. Unless a restaurant is an authentic Cajun place, they have no idea what they are doing! They throw things together and make a jumble-yaya!! My favorite was from a restaurant in Houston that was based in Louisiana...need I say more.
To make this experience with a new recipe review interesting, I let my 25 yr old son take the lead in making this recipe. He makes great chili, grills burgers, & can make cornbread like a champ so I thought it was time he stretched and learned a little Cajun flavor. I think it's so important to teach our children to cook, giving them more freedom to be in the kitchen. My son has been in the kitchen with me for years & he can really cook, now if he just cleaned as well..
Last night we made Chicken & Andouille Jambalaya from Robert Medina's new cookbook "If You Can't Stand The Heat" This recipe is simple, has common ingredients, & goes together with little effort. Most recipe items will be in your pantry, vegetable tray or spice cabinet. He uses chicken thighs, andouille sausage, onion, bell pepper, celery, garlic, green onions, rice & spices.
In Roberts cookbook he gives the recipe for his Flashover Seasoning; a blend of wonderful spices that are purely Cajun through & through! It can be used on anything that needs a little kick!
Most Jambalaya recipes are about the same, but this one has a twist. The chicken skin is removed and rendered to get the oil to cook the jambalaya. I have been cooking for many years & have never fried chicken skin! It worked like a dream & extracted the chicken fat very nicely. This is what makes this recipe different from all the others I have ever tried. I will say I think it's the key to this jambalaya and can not be changed if you want the authentic taste. Let me tell you, you want this taste! This is the best jambalaya I have ever eaten, hands down.
This Thursday we will be cooking "Mexican Spaghetti" from our featured cookbook, yes Mexican...see Louisiana & Texas are cooking cousins! Also sometime this week I am making the Apple Bread Pudding..and hiding it from my family!!
Next week's Monday review will be "Both Right & Lite Red Beans & Rice" If your not familiar with Red Beans, they are usually served on Mondays in restaurants in the south. I have to go hit the gym now..think I'm going to need it!
"If You Can't Stand The Heat" will be released July12th 2011. Can be pre-ordered from Barnes & Nobles online now. You won't regret it if you love great food that's easy to cook!
East Texas enjoys sharing the culture of Louisiana with our lakes, rivers & foods! I love Creole or Cajun food but to really know how to make it right you have to learn from a pro. Chefs like Paul Prudhomme & Emeril Lagasse made Cajun cool, but Robert Medina's new cookbook makes it accessible to everyone. His skill of writing & explaining step by step is great for the experienced cook or the novice.
Last evening we had the best Jambalaya I have ever eaten. Now lots of people say things like that, but first of all...I've eaten Jambalaya in many places. If it's ever on a menu I try it, most of the time I am not overly impressed. Unless a restaurant is an authentic Cajun place, they have no idea what they are doing! They throw things together and make a jumble-yaya!! My favorite was from a restaurant in Houston that was based in Louisiana...need I say more.
To make this experience with a new recipe review interesting, I let my 25 yr old son take the lead in making this recipe. He makes great chili, grills burgers, & can make cornbread like a champ so I thought it was time he stretched and learned a little Cajun flavor. I think it's so important to teach our children to cook, giving them more freedom to be in the kitchen. My son has been in the kitchen with me for years & he can really cook, now if he just cleaned as well..
Last night we made Chicken & Andouille Jambalaya from Robert Medina's new cookbook "If You Can't Stand The Heat" This recipe is simple, has common ingredients, & goes together with little effort. Most recipe items will be in your pantry, vegetable tray or spice cabinet. He uses chicken thighs, andouille sausage, onion, bell pepper, celery, garlic, green onions, rice & spices.
 |
| Various spices for Flashover Seasoning |
 |
| Flashover Seasoning |
 |
| Chicken & Andouille Jambalaya |
Most Jambalaya recipes are about the same, but this one has a twist. The chicken skin is removed and rendered to get the oil to cook the jambalaya. I have been cooking for many years & have never fried chicken skin! It worked like a dream & extracted the chicken fat very nicely. This is what makes this recipe different from all the others I have ever tried. I will say I think it's the key to this jambalaya and can not be changed if you want the authentic taste. Let me tell you, you want this taste! This is the best jambalaya I have ever eaten, hands down.
This Thursday we will be cooking "Mexican Spaghetti" from our featured cookbook, yes Mexican...see Louisiana & Texas are cooking cousins! Also sometime this week I am making the Apple Bread Pudding..and hiding it from my family!!
Next week's Monday review will be "Both Right & Lite Red Beans & Rice" If your not familiar with Red Beans, they are usually served on Mondays in restaurants in the south. I have to go hit the gym now..think I'm going to need it!
"If You Can't Stand The Heat" will be released July12th 2011. Can be pre-ordered from Barnes & Nobles online now. You won't regret it if you love great food that's easy to cook!
Wednesday, January 26, 2011
Brad's Blue Ribbon Baked Potato Soup
Several of my friends in East Texas were making a recipe for potato soup and adding their comments on Facebook. I read their comments several days and just couldn't believe that it was so great. It was potatoes, bacon, onions, & cheese, nothing really exciting or different. I decided to make it and just see what all the fuss was about. I will say upfront that this is hands down the best Baked Potato Soup I have ever eaten. It rivals some of the best restaurants soups I have enjoyed in my life. If you make this soup, please leave a comment and let me know what you think.
Brad's Blue Ribbon Baked Potato Soup
4 large baking potatoes
2/3 cup butter
2/3 cup flour
3 cups milk
3 cups of half & half
3/4 tsp salt
1/2 tsp pepper
4 green onions, chopped
12 slices bacon, cooked crisp & crumbled
1 1/4 cups shredded cheddar cheese
8 oz. sour cream
Wash the potatoes, pierce with a fork and bake in a 375 degree oven until fork tender.
Let potatoes cool then cut in half and scoop out pulp.
Melt butter in heavy sauce pan over low heat. Add flour & stir until smooth. Cook 1 minute, stirring constantly.
Gradually add milk to butter/flour mixture.
Cook over medium heat stirring constantly until thick & bubbly.
Add potato pulp, salt, pepper, 2 tbs green onion, 1/2 cup bacon and 1 cup cheese to milk mixture.
Cook until thoroughly heated. Should be slightly thick. Stir in the sour cream. You can add extra milk for desired consistency.
Garnish with cheese, bacon, and onion on each individual serving.
Makes 6 -8 medium size servings.
As with all wonderful recipes the person who shared should be recognized. The story I received was it belonged to Brad, although I'm not sure who he got it from. But Brad, here's to you buddy...it knocked my socks off and that's just not easy to do! I will say you come from a long line of wonderful Southern cooks who taught you well. Maybe next time I make it we can wait to eat until we take the pictures.
Brad's Blue Ribbon Baked Potato Soup
4 large baking potatoes
2/3 cup butter
2/3 cup flour
3 cups milk
3 cups of half & half
3/4 tsp salt
1/2 tsp pepper
4 green onions, chopped
12 slices bacon, cooked crisp & crumbled
1 1/4 cups shredded cheddar cheese
8 oz. sour cream
Wash the potatoes, pierce with a fork and bake in a 375 degree oven until fork tender.
Let potatoes cool then cut in half and scoop out pulp.
Melt butter in heavy sauce pan over low heat. Add flour & stir until smooth. Cook 1 minute, stirring constantly.
Gradually add milk to butter/flour mixture.
Cook over medium heat stirring constantly until thick & bubbly.
Add potato pulp, salt, pepper, 2 tbs green onion, 1/2 cup bacon and 1 cup cheese to milk mixture.
Cook until thoroughly heated. Should be slightly thick. Stir in the sour cream. You can add extra milk for desired consistency.
Garnish with cheese, bacon, and onion on each individual serving.
Makes 6 -8 medium size servings.
As with all wonderful recipes the person who shared should be recognized. The story I received was it belonged to Brad, although I'm not sure who he got it from. But Brad, here's to you buddy...it knocked my socks off and that's just not easy to do! I will say you come from a long line of wonderful Southern cooks who taught you well. Maybe next time I make it we can wait to eat until we take the pictures.
Wednesday, January 19, 2011
Cooking Tex-Mex is easy!
Tex-Mex is soul food in the South. I never really tried to perfect my Tex-Mex cooking at home when we lived in Texas. It is easier to find a great Mom & Pop Tex-Mex restaurant and support them, but after leaving the South I had to learn to cook like they did! I went in search of recipes for my favorite dishes and realized I didn't even have a Tex-Mex cookbook.
I found Robb Walsh's "The Tex-Mex Cookbook" and my love affair with homemade Tex-Mex was born! I really don't know Robb Walsh other than his cookbooks but he must have the best job in the world! I sat and read the book like a novel and was mesmerized by the stories and the history he shared. I purchased this book in 2005 and it is my go-to book for all things Tex-Mex. I love the fact that a lot of the recipes come from Texas restaurant that I have enjoyed over the years.
El Fenix is the oldest Tex-Mex chain in Dallas, opening in 1918 and still going strong. As a little girl in the 1960's I remember Friday night dinners were always at El Fenix in Dallas. We lived in Waxahachie and it was about a 30 minute or so drive so it always seemed like such an adventure. This was my first recollection of this wonderful cuisine so when I saw their name in this cookbook I was hooked. Walmart stores carry their hot sauce and it's always in my fridge. Great memories in every bite!
My husband is the webmaster for my website and for dinner he is getting Cheese Enchilada's with Chili Gravy, his very favorite..or maybe Old Borunda Stacked Red Chili Enchilada's ...or maybe Green Chili Chicken Enchilada's...so many choices. Los Tios Mexican Rice and Mi Tierra's Frijoles Charros are the best and guess what? They are in the same cookbook. Hope to get pictures before he devours it!
I found Robb Walsh's "The Tex-Mex Cookbook" and my love affair with homemade Tex-Mex was born! I really don't know Robb Walsh other than his cookbooks but he must have the best job in the world! I sat and read the book like a novel and was mesmerized by the stories and the history he shared. I purchased this book in 2005 and it is my go-to book for all things Tex-Mex. I love the fact that a lot of the recipes come from Texas restaurant that I have enjoyed over the years.
El Fenix is the oldest Tex-Mex chain in Dallas, opening in 1918 and still going strong. As a little girl in the 1960's I remember Friday night dinners were always at El Fenix in Dallas. We lived in Waxahachie and it was about a 30 minute or so drive so it always seemed like such an adventure. This was my first recollection of this wonderful cuisine so when I saw their name in this cookbook I was hooked. Walmart stores carry their hot sauce and it's always in my fridge. Great memories in every bite!
My husband is the webmaster for my website and for dinner he is getting Cheese Enchilada's with Chili Gravy, his very favorite..or maybe Old Borunda Stacked Red Chili Enchilada's ...or maybe Green Chili Chicken Enchilada's...so many choices. Los Tios Mexican Rice and Mi Tierra's Frijoles Charros are the best and guess what? They are in the same cookbook. Hope to get pictures before he devours it!
Wednesday, December 22, 2010
Chicken Fried Steak Perfection
This blog post has been the most shared since I started blogging last year. Thought with the cool weather coming it was a good time to repeat it for those who missed it before. I will say that over the years I have become more open to trying all different types of foods. Once I even ate a Country Fried Steak with Brown Gravy.....
How do you make a perfect chicken fried steak? When we moved from Texas to Colorado in the early 90's I found out really fast to ask how a food is served before ordering. We went into a local chain restaurant that someone told us had great Chicken Fried Steaks. I was so excited, so we called up Texas friends who had moved with our company and went to dinner. We had moved about 2 months prior and I had been without this Southern delicacy for too long.
We were seated by the waitress and started searching the menu for the treasure of crunchy breaded goodness. I could just envision my plate coming out of the kitchen with a beautiful lightly browned, crunchy battered piece of hand pounded steak. My mind was swimming already in the sea of white creamy gravy. I saw the waitress round the corner with the huge tray up on her shoulders and we all knew the 4 Chicken Fried Steaks were almost to their destination. Slowly she lowered the tray and set the first plate in front of me. I try to keep decorum in most situations but before I could stop or my husband could throw his hand over my mouth..it just came out. I blurted out ...BROWN GRAVY!!!! Everyone's face at the table fell and they seem to all be trying to decide who was going to tackle me and cover my mouth. I apologized to the server and told her in much longer detail than I'm sure she wanted to hear how REAL Chicken Fried Steak should look. She explained to me that if you wanted the thick white gravy you had to ask for that, brown gravy is what they put on their Country Steaks. My husband put his hand on my knee because he knew that this would send me into orbit. The menu said Chicken Fried Steak and then it's really thin cut sirloin in cracker crumb breading with brown gravy...16 years later and it still makes my heart race. Some things in life just shouldn't be messed with and don't mess with a Texas Girls Chicken Fried Steak! Needless to say when we went back there I tried Colorado specialties and really enjoyed them. Some things are sacred to a Texan and shouldn't be changed.
A real Southern meal would include Chicken Fried Steak that hang off the edge of the plates. There should be plenty of white, thick creamy gravy all over the steak and on top of the mound of mashed potatoes. Fresh green beans cooked in bacon, onions and garlic always goes with my dream meal. Got to have cornbread or yeast rolls with butter just to round out the plate! Some do Texas toast but I love cornbread baked in an iron skillet so we usually have that. So the next time you go to order a Chicken Fried Steak..take my advice and ask questions if you want it to be the real deal!
Texas Chicken Fried Steak
2 pounds of 1/2 in tenderized sirloin or round steak,cut into 4-6 pieces
2 cups flour
2 eggs
2 cups milk
Salt/Pepper
1-2 cups Liquid oil or Shortening, I prefer canola or peanut oil
Cut steak into desired size pieces, salt and pepper and set aside. In a large bowl beat eggs with a fork until frothy, add 2 cups of milk and stir to mix. Add dash of salt and pepper to egg/milk mixture. In a large shallow pan mix flour and 1/4 tsp salt and 1/4 tsp black pepper. In a deep skillet
(I prefer iron) add enough oil to cover 3/4 of steak while cooking. Heat oil over medium high heat until a tiny bit of flour sizzles when sprinkled in hot oil. While oil is heating batter steak dipping first in egg mixture, then flour, then back to egg and ending with flour. Place in skillet and cook 5 minutes on each side. Never cook fried food on low in oil, that's what makes it greasy and not healthy for you! When done take out and drain on racks over paper towels. Not a complicated recipe but sometimes takes a few tries to get it just right. Enjoy!
How do you make a perfect chicken fried steak? When we moved from Texas to Colorado in the early 90's I found out really fast to ask how a food is served before ordering. We went into a local chain restaurant that someone told us had great Chicken Fried Steaks. I was so excited, so we called up Texas friends who had moved with our company and went to dinner. We had moved about 2 months prior and I had been without this Southern delicacy for too long.
We were seated by the waitress and started searching the menu for the treasure of crunchy breaded goodness. I could just envision my plate coming out of the kitchen with a beautiful lightly browned, crunchy battered piece of hand pounded steak. My mind was swimming already in the sea of white creamy gravy. I saw the waitress round the corner with the huge tray up on her shoulders and we all knew the 4 Chicken Fried Steaks were almost to their destination. Slowly she lowered the tray and set the first plate in front of me. I try to keep decorum in most situations but before I could stop or my husband could throw his hand over my mouth..it just came out. I blurted out ...BROWN GRAVY!!!! Everyone's face at the table fell and they seem to all be trying to decide who was going to tackle me and cover my mouth. I apologized to the server and told her in much longer detail than I'm sure she wanted to hear how REAL Chicken Fried Steak should look. She explained to me that if you wanted the thick white gravy you had to ask for that, brown gravy is what they put on their Country Steaks. My husband put his hand on my knee because he knew that this would send me into orbit. The menu said Chicken Fried Steak and then it's really thin cut sirloin in cracker crumb breading with brown gravy...16 years later and it still makes my heart race. Some things in life just shouldn't be messed with and don't mess with a Texas Girls Chicken Fried Steak! Needless to say when we went back there I tried Colorado specialties and really enjoyed them. Some things are sacred to a Texan and shouldn't be changed.
A real Southern meal would include Chicken Fried Steak that hang off the edge of the plates. There should be plenty of white, thick creamy gravy all over the steak and on top of the mound of mashed potatoes. Fresh green beans cooked in bacon, onions and garlic always goes with my dream meal. Got to have cornbread or yeast rolls with butter just to round out the plate! Some do Texas toast but I love cornbread baked in an iron skillet so we usually have that. So the next time you go to order a Chicken Fried Steak..take my advice and ask questions if you want it to be the real deal!
Texas Chicken Fried Steak
2 pounds of 1/2 in tenderized sirloin or round steak,cut into 4-6 pieces
2 cups flour
2 eggs
2 cups milk
Salt/Pepper
1-2 cups Liquid oil or Shortening, I prefer canola or peanut oil
Cut steak into desired size pieces, salt and pepper and set aside. In a large bowl beat eggs with a fork until frothy, add 2 cups of milk and stir to mix. Add dash of salt and pepper to egg/milk mixture. In a large shallow pan mix flour and 1/4 tsp salt and 1/4 tsp black pepper. In a deep skillet
(I prefer iron) add enough oil to cover 3/4 of steak while cooking. Heat oil over medium high heat until a tiny bit of flour sizzles when sprinkled in hot oil. While oil is heating batter steak dipping first in egg mixture, then flour, then back to egg and ending with flour. Place in skillet and cook 5 minutes on each side. Never cook fried food on low in oil, that's what makes it greasy and not healthy for you! When done take out and drain on racks over paper towels. Not a complicated recipe but sometimes takes a few tries to get it just right. Enjoy!
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