…Will Cook for Heels
Fierce Recipes
Strawberries n Cream Tarts
Jul 28th
I recently purchased a “Cook’s Illustrated; America’s Test Kitchen” magazine. Let me tell you, for instructional material, they have it on lock. Not only do they provide step-by-step guides, they let you know exactly WHY grandma’s recipe was sometimes hit or miss and why the variation and alteration you have in mind could possibly render a superb (or disastrous) recipe. They test several recipes and publish (often with pics) the outcome of each. I get excited because it brings out a little bit of the scientific geek in me. If only 10th grade science were like this…
I have to admit that I am “dieting” so please recognize the sacrifice I am making to bring you this recipe and excuse any drool on this post as well.
The original recipe was for a large tart but after making the graham cracker crust in the blender, I could not place my pie shell for the life of me. (IF YOU HAVE IT…..BRING IT BACK!!!) So, I ran to Publix and chanced upon mini prepared tart shells. These were probably more appealing to my nephews anyway. (But I STILL want my pie shell!)
Making the filling was surprisingly easy. I have to admit that it almost didn’t happen. The mixture failed to thicken as fast as promised and it wasn’t until I was about to throw it out (I don’t have time to waste on failed dishes, lol) that I noticed it was ready. So the lesson here is to be patient and WAIT!
FOR THE FILLING
1 teaspoon unflavored gelatin
1/4 cup sugar
1 vanilla bean, split lengthwise and seeds scraped out (or 2-3 tea. pure vanilla extract if you can’t find a fresh bean. I couldn’t )
1 1/4 cups cold cream
1 quart strawberries, hulled and cut into 1/2-inch pieces
To Make Filling: Sprinkle the gelatin over 1 tablespoon cold water in a bowl and let soften 5 minutes. Put the granulated sugar and vanilla seeds in a saucepan and rub the seeds into the sugar with your fingers. Add 1 cup cream and whisk over medium heat to dissolve the sugar. When the mixture comes to a boil, remove from the heat and whisk in the gelatin mixture. Transfer to a bowl, then set in a larger bowl of ice water and stir with a rubber spatula until the mixture begins to thicken. Add the remaining 1/4 cup cream and stir until thick, about 2 minutes. Pour into the tart shells and refrigerate until set, about 1 hour….or for whatever reason in my case…2 hours.
Before serving, top the tart with the strawberries and dust lightly with powdered (confectioner’s) sugar.
This is a very LIGHT dessert. It’s perfectly refreshing for a nice summer night with friends.
Jazzy Jiffy & Scallion Butter
Jul 28th
Digging up Patti’s Cookbook (mentioned in the previous post) I also found The New Woman’s Day Cookbook. I think it belongs to my mom but after these great recipes, I think I’m going to have to keep it. The recipe called for a cake pan but I put it in a muffin pan. I made these muffins with Patti’s (almost inedible) Cabbage Shuffle and coupled with the scallion butter….they were the highlight of the dinner. In fact, I honestly cannot recall what I served as the entree. This is a MUST TRY. You will not regret it.
Recipe Ingredients
Cornbread
- 2 boxes (8 1⁄2 oz each) corn muffin mix
- 1 can (11 oz) vacuum-packed Mexican-style corn
- 2⁄3 cup milk
- 2 large eggs
- 2 Tbsp stick butter, melted
- 1 cup (4 oz) shredded Cheddar cheese
Scallion Butter
- 1 stick (1/2 cup) softened butter
- 2 Tbsp minced scallions
Recipe Preparation
1. Heat oven to 375°F. Lightly coat a 9-in. round cake pan with nonstick spray.2. Stir first 5 ingredients in a bowl until blended; fold in cheese. Scrape into prepared pan.3. Bake 30 to 35 minutes until golden brown. Cool in pan on a wire rack. Cut in wedges.
4. Serve with Scallion Butter: Mix 1 stick (1/2 cup) softened butter with 2 Tbsp minced scallions.
Note: If you use a muffin pan, it takes a little less time (as you can see, it’s a lesson I LEARNED, lol)
When hot is NOT sexy…Patti’s Cabbage Shuffle
Jul 28th
Ohhh Weeeeee…this was a HOT one! I once prided myself as being able to eat some pretty hot stuff so diving right into the “Spicy like Me” chapter of Legendary Patti LaBelle’s Recipes for the Good Life cookbook happened without the least bit of caution. But baybaeeeee, this songbird put me in my place….stagehand. lol Don’t get me wrong, it was delicious!!!! However, it got to the point that I was picking out the minced pieces of jalepeno and habanero peppers with my fingers (at the dinner table) to get the tiniest bit of relief. It didn’t work. It was insufferable and my diners, Greg and Tera, shared my sentiment. lol I definitely recommend this dish………….MINUS 2/3′s of the peppers. TRUST ME! A Fiercefodie is ALWAYS HOT but panting and gagging is NEVER sexy….well, unless you’re into that I guess. lol
(Below, the recipe I believe will work next time with 1/3 of the heat)
Ingredients
2 tablespoons extra virgin olive oil
2 russet potatoes, peeled and cut into 1-inch cubes (I used Yukon Gold instead, since that’s what I had in the house–it was fine)
2 medium carrots, peeled, trimmed and cut, crosswise, into thick slices
1 medium onion, peeled and sliced
1 large red bell pepper, well-washed, cored, seeded, membrane removed, and sliced
1/3 habanero chile, trimmed and sliced, or to taste
1/3 jalapeno chile, trimmed and sliced, or to taste
1/2 teaspoon crushed red pepper flakes, or to taste
1 medium head green cabbage, cored and thinly sliced
Salt and pepper to taste
2 cups low-sodium chicken broth, or water
2 tablespoons chopped cilantro (I’m not really a big cilantro fan so I skipped this, but I bet it helps to cool off and balance the heat from the peppers.)
Instructions
1. Place a large nonstick frying pan over medium-high heat. When just hot, add the oil.
2. When the oil is hot, add the potatoes, carrots, onion, bell pepper, chiles and red pepper flakes and cook, stirring, for 2 minutes or just until very fragrant and beginning to soften. Add the cabbage, season with salt and pepper, and continue to cook, stirring, for 4 minutes.
3. Add the broth, stirring to blend. Lower the heat and cook, tossing and stirring, for about 15 minutes or until the vegetables are tender and the flavors have blended.
4. Remove from the heat, stir in the cilantro, and serve.
Perfectly Pleasing Peppers
Apr 29th
Stuffed Bell Peppers
6 – Bell peppers (Yellow, Red, Orange- 6 pack sold at Sam’s)
2 lb. Ground turkey (I did 1 lb of each turkey and sirloin since my guests aren’t big turkey fans)
1 – 2 c. Brown rice, cooked (I made it with chicken stock instead of water)
1 Medium white onion, chopped
1 Clove garlic, minced
1 Can diced tomatoes with chiles and peppers
4 T. Tomato paste
6 T. Brown sugar (trust me, it will not make it sweet, just balance some of the acidity from the tomatoes)
1 T Red pepper flakes
4 oz. smoky Gruyere cheese (6 of the deli slices will be for the top)
2- 2 ½ c. Sharp cheddar cheese, shredded
Salt
Pepper
Dried parsley flakes
Sour cream
Directions
Prepare the peppers by removing the tops and digging out the seeds, etc.
Bring a large pot of water to a boil and add peppers for 4-5 minutes.
Remove from water immediately rinse until cool (no longer cooking) and set aside.
After they cool, test to be sure they can stand alone. If not, cut a little from the bottom to make them flat.
Preheat oven to 350 degrees.
Coat the bottom of a large skillet with EVOO begin to heat the pan to brown the meat. Season.
After meat is browned, drain.
Add onions, diced pepper tops (minus stems of course) and garlic.
Add brown sugar and pepper flakes.
Add rice (which should be about 2 ½ cups), diced tomatoes and tomato paste.
Continue cooking.
Fold the Gruyere cheese in reduce heat. Once it’s melted, remove from heat.
Line peppers in a casserole dish.
Stuff peppers with hot meat mixture.
Bake at 350 for 5 minutes.
Top each with one slice of Gruyere cheese and then with shredded cheddar.
Continue to bake for 15 minutes (or until cheese is melted)
Once melted, removed from oven and sprinkle parsley flakes on top.
Serve hot with a small dollop of sour cream if desired.
Linguine with Shrimp Scampi
Apr 11th
This weekend we were all set to celebrate my sister’s (first ever) job offer as a recently graduated RN at a local hospital. (YAY TERA!!) Carrabba’s was definitely the spot for such an occasion. Anywho, it took us a minute but we eventually realized that “job offer” did not equal immediate cash so we were stuck at home until it was time to celebrate her (first ever) paycheck. :/
Pushing back the tears, I got my mind off their delicious Johnny Rocko Salad (fire-roasted shrimp and bay scallops) and red wine and decided to make us a healthier, cheaper substitution in the meanwhile. I recalled a recipe that I wanted to try and I scanned the DVR for Barefoot Contessa’s “Linguine and Shrimp Scampi”. I tend to avoid pasta dishes because without the forbidden white sauces, I can just stick with spaghetti. But there are few tv chefs I trust and Ina is one of them. She’s simple, fresh and flavorful. What the hey, give it a shot….O….M…..G……IT WAS SOOOOO GOOOD! To lighten the original recipe up a little, I substituted whole wheat pasta for the regular stuff and I used extra fresh parsley, lemon juice and garlic to cut back a tad on the butter. The noodles in that lemon butter sauce were so good, even AFTER we ran out of shrimp, lol. (Hey, I plan my meals properly, we had an unexpected guest) I don’t keep bread in the house because I wouldn’t be able to keep bread in the house…if you know what I mean, lol. So, in true old-school form, my mother toasted some sliced bread with oregano, garlic salt and butter. A true cook will make a way…..Well, I guess the same can be said for a true fatty. LOL
Enjoy. We definitely did.
Ingredients
- Vegetable oil
- 2 Tbsp. kosher salt plus 3 tsp.
- 1-1/2 lb whole wheat linguine (1.5 boxes)
- 6 Tbsp. unsalted butter
- 5 Tbsp. good olive oil
- 3 Tbsp. minced garlic (8 cloves)
- 2 lbs. large shrimp (U15 size), peeled and deveined
- 1/4 tsp. freshly ground black pepper
- 1/3 c. chopped fresh parsley leaves
- 1/2 lemon, zest grated
- 1/2 c. freshly squeezed lemon juice (3-4 lemons)
- 1/4 lemon, thinly sliced in half-rounds
- 1 teaspoon hot red pepper flakes (may want to scale back a little, it was spicy but not like “Oh my I need some water” in my opinion, so you be the judge)
Directions
Drizzle some oil in a large pot of boiling salted water, add 2 tablespoon of salt and the linguine, and cook for 7 to 10 minutes, or according to the directions on the package.
Meanwhile, in another large (12-inch), heavy-bottomed pan, melt the butter and olive oil over medium-low heat. Add the garlic. Saute for 1 minute. Be careful, the garlic burns easily! Add the shrimp, 1 1/2 teaspoons of salt, and the pepper and saute until the shrimp have just turned pink, about 5 minutes, stirring often. Remove from the heat, add the parsley, lemon zest, lemon juice, lemon slices, and red pepper flakes. Toss to combine.
When the pasta is done, drain the cooked linguine and then put it back in the pot. Immediately add the shrimp and sauce, toss well, and serve.
SERVES 4
GRΣΣK CHIC
Mar 11th
First, let me apologize for my absence. I MISS YALL SO MUCH! You’re all I have that doesn’t talk back and disappoint me, lol. I’ll never leave you again. 
For my first day back, I decided to ABSOLUTELY WOW you with something understated and simple. Kinda like that DKNY black dress I LOVE with my triple stranded pearls. Anyway….Thanks to my good friend and fellow foodie, Stacey P. for pointing me to this ONE-DISH WONDER. IT IS A WINNER!
Pampered Chef Lemon GrΣΣk Chicken
Ingredients:
Zest of 2 lemons (Tip – Zest Lemons before juicing)
1 C. lemon juice (Pretty much 3 lemons)
4 T. Extra Virgin olive oil
1 Head of garlic (roughly chopped)
4 T. dried oregano leaves
3/4 T. salt
1/8 T. ground black pepper
8 Baby Idahoes (small red potatoes, no need to peel)
1 Medium red bell pepper, cut into thin slices
1 Medium orange pepper, cut into thin slices
1 large red onion, cut into wedges
Whole Chicken cut up (cleaned)
Directions:
Preheat oven to 400°.
In 1 qt bowl, combine lemon zest, juice and oil.
Add garlic, oregano, salt and black pepper; set aside.
Cut each potato lengthwise place in 9 X 13 casserole dish.
Add bell pepper, onion, and half of the lemon juice mixture; toss to coat.
Season chicken pieces with salt and pepper.
Place chicken on top of vegetables; brush with the remaining lemon juice mixture.
Bake 60 to 70 mins. or until chicken is no longer pink in center and potatoes are fork tender, basting chicken and vegetables with pan juices after 30 minutes. (At the 30 minute mark, I brushed on a little more EVOO)
Serve over brown rice cooked entirely in chicken broth (no water…bleck) and 1 T. butter. Plate rice, followed by chicken and veggies and last but definitely not least, spoon some of that great flavored broth and pan juices on top. SUPERB! AND ONE OF THE BEST PARTS…..IT FITS INTO MY NEW BETTER EATING PLAN…SPA FIERCE!! 
(Without the skin of course. My mom is visiting and she would’ve killed me had I removed it from her pieces as well. It was delish without! I promise.)
Yield: 4 servings
Braised Pork Chops with Apples & Onions
Feb 6th
The other night I intended to cook a very quick and easy meal of pork chops, yellow rice and frozen sweet peas. To be honest, I really wasn’t interested in the meal but Greg loves pork chops. Since we have to co-exist, I decided to jazz them up a little bit. I quickly scoured the web for an easy recipe. I already knew apples paired well with them so, I googled pork chops and apples. After comparing 5 or 6 recipes, I found one that used all the crap I already had, lol. I could not believe how easy and DELICIOUS it was. And the best part, it fits into my “A little Fiercer in the Middle” eating plan. Plus, Greg said to put it in rotation.
4 extra lean pork chops (seasoned with salt and pepper)
2 apples (cored, cut into eighths)
1 medium onion (sliced)
2 tbsp. of butter
4 tbsp. brown sugar
1 tbsp. Cinnamon (or more to taste)
1 tea. nutmeg
6 tbsp. extra virgin olive oil (EVOO)
Preheat oven to 375 degrees. Heat 4 tbsp of olive oil in an ovenproof skillet. Add seasoned pork chops and braise 2-3 mins on either side. Remove from pan and add the remaining 2 tbsp of oil and scrape the bits from the pan. Add onions and saute for 4 mins. Add apples, sugar and spices and continue cooking for an additional 6 mins. Remove from heat. Add butter and toss. Push the mixture aside and return chops to the pan. Top the chops with the apple mixture and place the skillet in the preheated oven for 20-25 minutes.
Superbowl Sunday’s Coming
Feb 3rd
Although I HATE foosball, my husband (and seemingly a lot of other idiots, lol) loves the game. Incidentally, I have to cook for it and THAT, I don’t mind. Here are a few of his favorite Super Bowl Snacks:
Bourbon-Glazed Chicken Drumettes
Ingredients
- 2 tablespoons (1/4 stick) butter
- 1 cup chopped onion
- 3 garlic cloves, peeled, thinly sliced
- 1 cup bourbon, divided
- 1 cup ketchup
- 1/2 cup hot pepper sauce (such as Crystal)
- 1/4 cup tomato paste
- 6 tablespoons (packed) golden brown sugar
- 30 chicken drumettes* or drummette / wing combo (about 4 pounds)
- Blue Cheese Dipping Sauce (see recipe)
*A chicken drumette is the thick, meaty section of the chicken wing that resembles a drumstick.
Preparation
- Melt butter in heavy large saucepan over medium-high heat. Add onion and garlic; sauté until golden, about 5 minutes. Add 3/4 cup bourbon; boil until most of liquid is absorbed, 6 to 8 minutes. Whisk in 1/4 cup bourbon, ketchup, hot pepper sauce, tomato paste, and brown sugar. Bring to boil. Reduce heat and simmer until sauce thickens slightly, stirring occasionally, about 10 minutes. Season marinade with salt and pepper. Remove marinade from heat; cool to room temperature.
- Place chicken drumettes in 15x10x2-inch glass baking dish. Pour marinade over and turn drumettes to coat. Cover and refrigerate overnight.
- Preheat oven to 375°F. Line baking sheet with foil or parchment paper. Place cooling rack atop prepared baking sheet. Arrange drumettes on rack, spacing slightly apart. Spread any remaining marinade from dish over drumettes. Sprinkle with salt and pepper. Bake drumettes (still on cooling rack) until cooked through and brown in spots, about 45 minutes. Transfer drumettes to serving platter. Serve Blue Cheese Dipping Sauce (recipe below) alongside.
Blue Cheese Dipping Sauce
Makes about 2 1/2 cups
Ingredients
- 8 ounces blue cheese (such as Maytag), finely crumbled (about 2 cups)
- 1 16-ounce container sour cream
- 1/3 cup chopped fresh Italian parsley
Preparation
-
Whisk blue cheese crumbles, sour cream, and parsley in medium bowl until well blended. Season to taste with salt and pepper. Transfer to serving bowl. DO AHEAD Dipping sauce can be made 1 day ahead. Cover and refrigerate.
Devil Eggs
12 Large eggs (Peeled and cut lengthwise)
Mayonnaise
Sweet Relish (Completely drained)
Salt
Pepper
Paprika
Red Pepper flakes
Please follow the steps to preparing hard-boiled eggs in the post How to Boil an egg. I cannot tell you exact measurements for the filling because it is a matter of preference. However, I can tell you exactly WHERE I’VE SEEN THIS DISH GO TERRIBLY, TERRIBLY WRONG…
1) Too wet!!
Possible Cause: Too much mayo. It is okay to start with a little and build. You cannot GO BACK but you can always add.
Possible Cause: Pickles not drained. The pickle juice can be overpowering for the sweet pickle. When I say drain, I mean to press the pickles as hard as you can against the wall of the colander to get all of the excess juice out.
2) Not enough pickle. You should have a good balance of sweet and savory with the egg filing. You should be able to SEE IT.
3) Too much salt. Again, balance. If I find that mine are a little too salty, I add more pickle. Start out with a 1/4 tea of salt and a 1/2 tea. of pepper to begin.
4) HOT. THEY SHOULD NEVER BE HOT. Please be careful when serving folks, keep them cool and everyone will be safe and they taste better that way.
5) Overcooked eggs. The egg whites become rubbery and the yolks are no longer yellow.
6) Visually unappealing. I think we solved some of the trouble in the cooking process in “Tips for Perfect Devil Eggs” article. However, as far as presentation, there are a few simple tricks for “pretty eggs”:
- Instead of spooning them, pipe them into the egg whites with a simple Ziploc bag. All you do is cut a hole large egg for the filing to pass and presto. Equally filled and decorated eggs. If you wanted, you could go as far as using a pastry bag and decorative tip. If I’m doing a party, I like to pipe them onsite. I carry the whites in a Tupperware and my Ziploc bag with the filing separately.
- make sure they don’t slide and can turn over. If you don’t have a dish with devil egg cavities, use leafy stuff like Romaine lettuce, cabbage (green and purple varieties), I’ve even seen dry beans used before.
- Go easy on the paprika and try to sprinkle it on evenly among the eggs. Too much and your vibrant red accent color becomes a brown downer. I also LOVE parsley for garnish (curly or flat leaf). It adds a special touch and you’ll see that I use it a lot (but mainly because they make you buy a huge bunch and I never have any other uses for it). I also like green onions or chives.
Everyone makes devil eggs but everyone doesn’t take the care to make them GREAT! Follow these tips and you’ll be adding eggs to the list of things they ask you to bring to every function. (Hey! I don’t mind…this is CHEAP!! It’s the Jumbo Lumpmeat Crab salad I hate being asked to make, lol)
T.G.I.F. Spinach and Artichoke Dip
Ingredients:
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1/2 cup shredded parmesan cheese
- 1/2 cup shredded mozarella cheese
- 1/2 tea. garlic
- 1/8 tea. onion powder
- 10 oz. frozen spinach (thawed and drained)
- 8 oz. artichoke hearts broken apart
- chopped tomatoes (to garnish)
Preparation:
- Lightly cover the bottom of a casserole dish with cooking spray
- Combine all ingredients in bowl and pour into dish with the exception of the tomatoes.
- Bake at 325 degrees for 25 minutes. (Usually, I multiply this recipe by 4 and bake at 350 degrees for 50 – 65 minutes. Just make sure the cheese is melted)
- Garnish with tomatoes
- Serve immediately in a bread bowl or in a pretty dish with tortilla chips, toast points or bread of choice. Or, if it’s for a party, I like to put it in the crock pot to keep it hot.
Ina’s Salmon Cakes
Jan 25th
The original recipe called for smoking my own salmon or something and that wasn’t happening…waaaay too many steps for breakfast when I KNOW the canned Salmon would work JUST fine- and it did.
These cakes get their moistness from the mayo, eggs, lemon juice, and simply not being overpowered by flour. The bread crumbs don’t fight the moistness like flour. You may want to add a little more. My cakes were very fragile but we like the flavors of the capers (kinda vinegary…yeah I said “vinegary” lol) lemon with the fish and veggies without too much “cake”. To each his own but more play with the recipe, they can pull of a lot of flavor….like someone else you know hunh? ; ) (ME! )
Ingredients
- unsalted butter
- olive oil
- 1 cup small-diced red onion (1 med. onion)
- 1 1/2 cups small-diced celery (4 stalks)
- 1 cup small-diced red bell pepper (1 small pepper)
- 1 cup small-diced yellow bell pepper (1 small pepper)
- 1/3 cup minced fresh flat-leaf parsley
- 1 tablespoon capers, drained
- 1/4 teaspoon Tabasco sauce
- 1/2 tbsp. worcestershire sauce
- 1 1/2 tbsp. Old Bay Seasoning
- 1/2 teaspoon kosher salt
- 1/2 teaspoon fresh ground black pepper
- crushed red pepper flakes, to taste
- 1 can smoked salmon
- 1 cup plain breadcrumbs (or panko, Japanese bread crumbs)
- 1/2 cup mayonnaise (I used Hellman’s Light…don’t tell Greg)
- 2 teaspoons Dijon mustard
- 2 extra-large eggs, lightly beaten
- Juice of 1 lemon
Directions
Place 2 tablespoons of butter, 2 tablespoons of oil, the onion, celery, red and yellow bell peppers, parsley, capers, Tabasco sauce, Worcestershire sauce, Old Bay Seasoning, salt, and peppers in a large saute pan over medium-low heat and cook until the vegetables are soft, approximately 15 to 20 minutes. Cool to room temperature.
Empty salmon into a bowl by itself standing in the shape retained from the can. Gently separate the fish from the sides to expose the full spine of the fish. Try to remove it whole. If you are unsuccessful, no biggie, take your (of course well cleaned) hands and pick through it for any wayward pieces of bone. Add the bread crumbs, mayonnaise, lemon juice, mustard, and eggs and toss lightly.
Add the cooled cooked veggies and mix well. (Whenever you’re working with raw eggs, you want to be sure to not scramble the eggs by adding them to anything hot) Cover and chill in the refrigerator for 30 minutes. Shape into salmon cakes, 2 1/2 to 3 ounces each.
Heat 2 tablespoons of butter and 2 tablespoons of olive oil in a large saute pan over medium heat. Add the salmon cakes and fry for 3 to 4 minutes on each side, until browned. Drain on paper towels; keep them warm in a 250 degree F oven and serve hot.
*Salmon cakes can be shaped and stored overnight in the fridge on baking sheets wrapped in plastic; fry just before serving.
RECIPE REGRETS: Not having some sort of dipping sauce or a mango salsa to accompany this dish. I tried, unsuccessfully to mix a little mayo, ketchup and lemon juice. It was edible but not the sauce I was going for.
Spa Fierce Orange Glazed Salmon and Green Beans
Jan 20th
Tonight, in honor of the “Fiercer Challenge” (in case you didn’t know, my friends and I have a little bet of who will be the finest for our first ever girls vacation) I prepared Orange - Glazed Salmon (recipe compliments of Cuisine at Home magazine) and Tyler Florence’s Green beans with carmelized onions and almonds.
I usually make my salmon in the oven with mango chutney. It’s good because I LOVE the sweetness. However, last night, I wanted a little sweet and spicy so I tried a recipe that promised exactly that. I am NOT a fan of anything “orange”- cool-aid, Gatorade, pound cake, cookies etc. BUT I figured once it was baked into a glaze with the different flavors, it may be something I could appreciate. I was right. I’d never pan-fried (sautéed) salmon so I was a little hesitant. I found that I need more oil than the recipe called for. It may have been because I wasn’t using a non-stick pan, but I did need more oil.
ORANGE-GLAZED SALMON
Ingredients:
4 boneless salmon fillets (with or without skin side)
3 Tbs. Cajun Spice (McCormick $2.99)
1 Tsp. Brown sugar
½ Tsp. salt
½ c. Orange Marmalade (Seville Oranges)
juice of half of large lime
2 Tbs. olive oil
Directions:
Mix the Cajun spice, b. sugar and salt together in a small bowl. Press the mixture into the salmon, covering the entire surfaces of both the top and bottom of the pieces. Combine the jelly and juice together and have it on deck to spoon very quickly. Add the oil to your (non-stick) skillet. Once heated, add the pieces skin-side down first (just in case the pan is a little too hot and you won’t mess up the pretty face of the fish, lol). Quickly spread the jelly mixture over the pieces and cook about 3-4 minutes. Gently flip the fish, spread the sauce on the other side and flip back in 2 to 3 minutes. The sauce will now surround the pieces so take the time to spoon it over them and on the sides again. The fish is done when it flakes when tested with a fork. Serve with lime wedges.
GREEN BEANS WITH CARMELIZED ONIONS
There was something personally satisfying about trimming my own beans although it got old very fast, lol. I felt like I was providing my household with good quality, “clean” food. And yes, I was tempted to start the party by sautéing a lil bit of bacon but I decided against it. (
Ingredients:
1 ½ lb. fresh green beans, trimmed of stems ($2.77 @ Publix)
1 large onion, thinly sliced
2/3 c. sliced almonds, with skin (in the produce section at Publix)
Kosher Salt
Black Pepper
2 Tbs. Butter
2 Tbs. Olive Oil
I used one skillet for the entire dish. Toast the almonds for 3 to 4 minutes on low heat. Be careful because I burned a few of mine. Set them aside for later. I’ve never boiled water in a skillet before so I was, for some odd reason, amazed when I noticed that I was,lol. Anyway, fill the skillet with water up until maybe 1 inch from the rim of the pot, bring to a boil. Salt water and add green beans. Boil for 6 minutes, drain in colander and run cold water over beans until they are no longer hot (to stop the cooking process). Using the same pot, heat the oil and butter and add the onions. Season with salt and pepper. Saute the onions for 25 mins. on medium low heat. THEY WILL SMELL AMAZING! 
Add the beans back into the pot and toss aound with the onions for 4-5 minutes (longer if you want them softer and devoid of nutrients, lol). Cut the heat off and add the toasted almonds to the pan and toss. That’s it!
Mama’s Fried Chicken and Fries
Jan 10th
You can not mess with my mom’s fried chicken and french fries. PERIOD. It aint happening. Don’t waste your time. Don’t get your feelings hurt. It’s consistently amazing and untouchable. Since Greg and I do not eat a lot of fried foods (I hate the smell in the house for the 3 days following, we sneak and eat more fast food than we should already and I’M TERRIFIED of popping grease, lol) he insisted that my mom make this for his birthday. So after we spent the afternoon at Zoinks (a neighborhood kids playhouse) we came home and she prepared that for us. I tried to pick her brain as much as possible because she is so modest about it and doesn’t think it’s a big deal but I’ve seen people come from great distances JUST for this meal. Here are the tips for perfect fried chicken according to Big Zina:
1. Use fresh chicken. (She buys whole chickens from Publix and have them cut it while she’s in the store)
2. Clean your chicken thoroughly. I watched her go under the thigh skin with a knife removing excess fat, and she even removed some fat from the wings. I used to think those were the one pieces I DIDN’T have to clean, lol.
3. For crispy skin, pat chicken dry before seasoning and flouring.
4. Season your meat - Lawry’s Seasoning Salt (or Adobo Seasoning, or All Seasoning), Black Pepper and Garlic Salt.
5. Toss chicken in all purpose flour, shake excess off.
6. Use a heavy bottom pot to prevent the chicken from burning.
7. Use fresh grease. Her preference is Wesson’s Vegetable Oil.
8. There needs to be enough grease for the food to float so you can know when it’s done (She put one whole 48 oz bottle the pot).
FOR THE FRENCH FRIES:
Same applies as far as the grease specifications.
She used 1 potato per person, and cut them fresh herself. Unbeatable taste in those fresh fries.
Season with salt immediately after removing from grease.
Greg’s Bday Breakfast-Part 2 (Bananas Foster French Toast)
Jan 10th
I’ve made this recipe before and could not WAIT to make it for my family. For some reason, whenever I go home, I get really lazy and just love to let my mom take care of everything. However, since I was playing host this weekend, I KNEW this would be on the roster. Greg had reservations about the French Toast and the Shrimp and Grits meal combo but I knew they would appreciate it. We all consider ourselves FOODIES but since I am not in a great culinary city like Miami, I am charged with actually having to replicate the dishes I love….plus they can’t cook…shhhh.
Bananas Foster French Toast
(courtesy of Paula Deen)
Ingredients:
4 large eggs
1 cup heavy cream
1 teaspoon ground cinnamon
8 tablespoons butter, divided
8 large croissants, halved
1/2 cup dark corn syrup
1/2 cup firmly packed brown sugar
1 cup maple syrup
1 cup chopped pecans
6 ripe bananas, halved crosswise and lengthwise
1 teaspoon rum extract
Directions:
In a shallow dish, whisk together eggs, cream, and cinnamon. In a large skillet, melt 2 tablespoons butter over medium-high heat. Dip 4 croissant halves in egg mixture to coat both sides. Using a fork, remove croissants from egg mixture, letting excess mixture drip off. Place croissant halves in hot skillet. Cook 2 to 3 minutes per side or until lightly browned. Repeat procedure with remaining butter and croissant halves. Set aside and keep warm.
In a large skillet, combine corn syrup, brown sugar, maple syrup and pecans. Bring to a boil over medium-high heat. Reduce heat, and simmer for 2 minutes. Add banana halves and rum extract. Coat with the syrup mixture, and simmer 1 minute. Spoon over French toast. Serve immediately.
Greg’s Bday Breakfast – Part 1 (Southern Shrimp and Grits)
Jan 10th
This weekend was a really exciting one. My mother, 3 of my sisters and their children came up from Miami to visit for my husband’s bday on Saturday. For some odd reason, he wanted to show the kids a good time for HIS birthday. 
Anyway, I was very excited to cook for them and just HAD to prepare something special WHILE still sticking to the plan to continue to be adventurous in the kitchen. They are pretty critical so I was a little apprehensive. In the end, I decided to so with something old and something new; Bananas Foster French Toast (made with fresh croissants) and Cook’s Magazine’s- Southern Shrimp and Grits. I’ve made a shrimp and grits recipe before and it was good but this one was FANTASTIC. The other one (pictured in an earlier post) had awesome flavor that was combined with the shrimp before it topped the grits. In the current recipe, there was flavor ALL OVA THE PLACE!!! It was fantastic, simple, and the presentation was phenomenal!! I was so proud that my experimentation worked out because they are used to my mother’s fabulous cooking and I was very nervous.
SOUTHERN SHRIMP AND GRITS
RECIPE NOTES:
1-Do not sub instant grits here. 2-You MUST have an ovensafe skillet. (Don’t worry about buying anything fancy, make sure everything is metal (handles, enforcements, etc.) and that there is no rubber. The one I have is Wolfgang Puck (a gift from mom and dad that they tried to take back this weekend, lol. ) that I’ve had forever. 3-You can substitute smoked cheddar or smoked gouda for the extra-sharp cheddar.
2 tbs unsalted butter
1 onion, minced ( about 1 cup)
1 tea salt
2 garlic cloves, minced
1 tes minced canned chipotle chile in adobo sauce
3 1/2 c water
1/2 c heavy cream
1 cup old-fashioned grits
6 oz extra sharp white cheddar, shredded (about 1 1/2 c)
3 large eggs, lightly beaten
4 scallions, thinly sliced (+ 1 to add for garnish just before serving)
1/4 tea pepper (again, I like the large pepper flakes for appearance)
1 1/2 pound extra large shrimp (21 to 25 ct) *
Adjust oven rach to middle position and heat to 450 degrees. (When you can, please buy an oven thermometer. You’ll be more pleased with the outcome of your oven dishes and recipes won’t seem so off, lol. More than likely, the actual temperature of the oven is 25-50 degrees lower than the oven may report, $4.50)
Melt butter in a 12 in ovensafe skillet over med heat. Add onion and salt and cook until softened, 5 to 7 mins. Stir in garlic and chipolte and cook until fragrant, 30 seconds. Stir in water and cream and bring to boil. Slowly whisk in grits. Reduce the heat to low and cook, stirring freq., until grits are thick and creamy, about 15 mins. Off the heat, whisk in cheddar, eggs, scallions, and pepper. Lay the shrimp on their sides in a pinwheel formation over the grits and then press on them lightly to submerge about halfway. Bake the casserole untl the top is browned, the grits are hot and the shrimp are cooked through, about 15 mins. Let cool 15 mins before serving.
*Try to leave the tail meat on the shrimp (the fan part at the end) to give it lenght. I takes a little more time when cleanin gb/c if you’re like me, you just snatch that part off and keep it moving. Also, when placing the shrimp, stretch them out to get the pinwheel effect. It was definitely a crowd pleaser.
You can’t have ham without yams!
Jan 6th
This recipe comes to you by way of my boss. She makes this for our holiday party every year and it is ALWAYS a hit. I doctored it up a little with vanilla, cream and cinnamon to give a little more fierceness ; ) but it was still great as it was.
While doing the meal planning with my friends at work we discussed having mashed potatoes vs sweet potatoes and I was the only one to insist the lunacy of NOT HAVING YAMS with our ham!! I was really passionate about it and realized they were all looking at me like I was crazy, lol. But really, mashed potatoes? Come on….
Ingredients:
- 5 large mashed sweet potatoes (approximately 6 cups)
- 2 1/2 cup brown sugar
- 4 eggs, lightly beaten
- 2 teas. Pure vanilla extract
- 1 1/4 cup milk
- 1/4 heavy cream*
- 1 tea. cinnamon
- 1 cup melted butter
*you can definitely use all (1 ½ c.) milk if you don’t have cream.
Topping:
- 1 cup brown sugar
- 2/3 cup flour
- 2/3 cup melted butter
- 2 cup chopped pecans (one 6 oz. bag.- try to get the pecan halves (instead of pre-chopped) and chop yourself. The closer they are to you cracking them open yourself, the fresher and better. And the lack of uniformity in the pieces gives the dish a real homemade feel in my opinion.)
Preparation:
Boil the potatoes until fork tender. Peel and mash. Combine first 6 ingredients. Pour into a buttered casserole dish. Mix remaining ingredients together and sprinkle over top. Bake at 350° for 30 to 40 minutes, until hot and browned. (I ended up baking mine for an hour because of the depth of my pan (2 inches), so check it and make sure that it’s hot.)
NOTES: I am going to work on cooking for two, but in the meanwhile, this recipe can easily feed 12. Please halve it, lol. Literally, cut the measurements for the entire recipe in half. I have a conversion page in the works and will do my best to make them more suitable for a regular sized family and not the one I grew up in. : ) Additionally, baking the potatoes would have been better because I noticed that my boil water was reddish brown in the end and I was sad b/c I knew that I’d lost some of the good, natural, sweet potato flavor. (However, I did make the mistake of piercing one and it fell open so it could have just been the product of it not having it’s protective skin for the duration of the cooking)
YUMMY! THAT CRUST IS SICK!! No marshmallows needed, Donyale. I promise. ; )
Blueberry Pancakes
Jan 4th
On Sunday morning, I decided that we would have PANCAKES! My mom didn’t make pancakes for us as kids. She was more of a “grits n eggs”, southern girl and we had no complaints. I recalled watching one of my favs, “Throwdown with Bobby Flay” in which he challenged the famed Clinton Street Baking Company (CSBC) in New York to a Blueberry Pancake Throwdown. If you’re unfamiliar with the show, he finds people that are perceived to make the “BEST” something (pancakes, mac n cheese, crab cakes, fish tacos, etc.) and tries to improve their recipe and then challenge them to a duel. You should check it out….I digress.
Bobby’s Pancakes beat out CSBC’s and made it to my “To-do” list. I planned to perform the recipe as created but there were 2 reasons why I didn’t:
No Meat Needed Collard Greens
Jan 3rd
All of my cooking life, I have been warned of the perils involved in purchasing pre-cut fresh greens because they are notorious for being too “stemmy”. You know, big pieces of bitter, twiggy collard green stalks that interrupt the pleasure of eating cooked greens. However, for the first time, I bought GLORY pre-cut collards and they were surprisingly ok. Don’t get me wrong, I DID have to pour them into a pan and re-de-stem them, lol. But I think mommy would be as pleasantly surprised as I was that they weren’t full of stems.
If you know me, you know that I DO NOT cook collards. I’ve always associated greens with cooking a day before the meal. You know, Christmas Eve, New Year’s Eve, Easter Eve(?)…you get it, lol. That, coupled with the fact that I have always been hell-bent on cooking them without pork fat, made them unappealing. Today, on New Year’s, I got over all of that and put on a pot of greens!! I’m not superstitious but eating a good bowl of greens aint never hurt nobody! : )
New Year’s Day Cooking
Jan 1st
I was so excited about getting off work at noon yesterday that I hadn’t realized that I had NO PLANS for a New Year’s meal. It completely slipped my mind. I knew I had a pack of blackeye peas in the pantry so I was content until yesterday. I ran to Publix and got all the makings for a traditional Big Zina NY’s Day meal. If you are unfamiliar,” Big Zina” is my mother. (Yes, we have the same name) I know everyone says their mother can cook but MINE REALLY CAN. lol. Anyway, as much as I love modern twists on the classics, I’m in the mood to kick it old school with a little southern comfort. Therefore, today’s menu includes:
Cornish Hens
Collard Greens
Sweet Potato Casserole
Big Zina’s Mac n Cheese
Blackeyed Peas and Rice
Peach Cobbler
Now listen…..this is the LAST of menus in this fashion because I am working on my “fierceness” the day after all the leftovers have been depleted, lol. More on that later. Stay tuned for the recipes to my NY’s Meal to come and treasure them because they will be fewer and farther between (or whatever the phrase is, lol)
A Randy Travis Christmas
Jan 1st
Chirstmas with the in-laws was beautiful. It started out kinda bad, however. I was really looking forward to preparing something for the big meal (especially since everyone was scheduled to come, dish in hand) but we touched Port St. Lucie at 8:12, 12 minutes AFTER Publix closed. : ( However, I had that second batch of Patron cupcakes in tow and thought those would make me a few new friends. ; )
My MIL was elbow deep baking cakes for the event. She made bread pudding, lemon pound cake and everyone’s favorite….RUM CAKE! Yes, Baby! This cake is GOOD! I grabbed my notepad b/c I promised my sister that I would get if for her this time. Anyway, she allowed me to have the recipes but doesn’t want YALL to have them, lol. It’s the one on the far left of the pic. It’s topped with chopped pecans after rum is poured over the cake. I don’t even know if she wanted the thing photographed, lol. :/ So, if you have a Rum Cake recipe please send it in. My sister just had a baby and is rapidly trying to catch up on all the lost alcohol comsumption, lol. BTW- if you look closely to the right of the pic, I endured the ENTIRE “Randy Travis Christmas” cd for NOTHING!!!
Buffalo Chicken Dip
Dec 22nd
(Recipe adapted from Lakesha Cotton – THANKS BABE!)
1-12 OZ bottle Hot Wing Sauce
1-16 OZ bottle Blue Cheese
2-8 oz Cream Cheese
2 cups shredded cheese
4 chicken breasts cooked and shredded (or use 4 large cans of turkey breast meat as I did today)
Preheat oven to 350 degrees. Drain canned chicken, break up with fork. In a separate bowl, mix Hot Wing sauce, softened cream cheese and the dressing until creamy. (You’re supposed to use a “mixer” it but I didnt have one at work.) Add Chicken to it. Stir together and then spread into ungreased baking pan. Cover with cheddar cheese. Bake 30 – 40 minutes. Serve with Tortilla chips. I guess you could do veggies too but looking at the recipe…really? What’s the point? lol
The next time I make it will probably be for the fam and I will use real chicken breast but for my co-workers, they can get the canned meat. Not that I don’t love them, it’s just unneccessary. lol Normally I would post a pic but I made it at work and when I finally thought about it, it was too late. I’ll be certain to insert one the next time, though. (If you make anything with cheddar cheese then you know what I’m referring to when I say it was no longer camera ready) BUT IT WAS GOOD!! Three people emailed me requests for the recipe and that is always a good sign. Enjoy! Thanks Again, Kesha.
You WILL Eat Carrots!! Yes, You Too…
Dec 22nd
After you make these carrots, you will be able to get even the biggest veggie-haters to indulge. The best part, it only takes 3 ingredients.
Directions:
Slice 1 lb. baby carrots lenghtwise. Heat in a skillet with 3 Tbsp butter and 3 Tbsp brown sugar. Sprinkle a little salt and cook at Medium for 15 minutes. Add black pepper just before serving. Absolutely Excellent!
Note: You could also use regular carrots but you’d have to peel them but it may be worth it to you because I was chasing these little ones down with every cut.
Slightly Smothered Pork Chops
Dec 21st
Today my girlfriends and I started laying some of the groundwork for our fitness 2010 plan. I didn’t speak up too much because I had already defrosted my pork chops with every intention in lightly breading and pan-frying them. These aren’t TOO bad though. Instead of the large amount of gravy I usually use, I made a small amount and then added chicken broth. Better right? lol In my defense, I served baby carrots (although they were cooked in brown sugar and butter) and brown rice with them. Needless to say, I’m already in the running for “Most Improved”. : )
On to the recipe. PLEASE PLEASE PLEASE….DO NOT be afraid of pan gravy!!! It is Super Duper Easy!
Ingredients:
4 Pork Chops (bone in)
1/2 large white onion
Vegetable Oil
Flour
Salt
Pepper
Seasoning Salt
- Roughly chop onion. Set aside.
- Season pork chops with salt, pepper and seasoning salt.
- Dredge in flour.
- Once grease is heated, fry at medium high in a shallow pan of oil for 4-5 mins. on each side. (I started with EVOO and when I realized I needed more oil, I switched to veg. oil)
- Remove from pan, and place on paper towels to drain some of the fat.
- Pour out all the oil. Pan should be coated with a little oil and the bits of flour that may have come off the chops (aka the good stuff)
- Turn pan back on to medium.
- Add 4 Tbsps. of oil back to the pot. (Or if you can eyeball it, just pour off all but 4 Tbsps. from the beginning)
- Get a whisk and starting with a Tbsp., begin whisking in flour.
- After it’s pretty much broken up, add another Tbsp. Keep whisking.
- If you need more liquid, add liquid. If you need more flour, add flour.
- Add onions to the pan and toss around to saute.
- After they get going add 1/2 cup of chicken broth. Whisk.
- It may need a little seasoning so taste it. If so add salt and pepper.
- Return pork chops back to pan and simmer on low for about 5 or 6 minutes.
Haute Eggs
Dec 20th
As I told you, I’ve exhausted my Fiercefoodie budget for the month (or until Greg forgets) yesterday on my Patron. Nevermind the fact that he ate 2 cupcakes. Ummmhmmm…. Anyway, I noticed that I have no breakfast contributions on the site so I decided to try to get some daylight shots for a change (supposedly a key factor in food photography) and scramble some eggs. Plus, I was in no hurry to dirty my recently cleaned kitchen, so a one-pot dish was ideal. After a check around the fridge, I found a couple slices of oven roasted deli turkey, deli Muenster cheese, a little white cheddar, a shallot, sundried roasted tomatoes and a little heavy cream.
Of course, you can use ANYTHING for the scramble. Scrambles are quick and more forgiving than trying to fold your eggs over into an omelette. I can do it though (very slowly however) so don’t sleep on my skills. : ) But with the scramble, you get to stuff it with a lot more goodies that otherwise wouldn’t fit in that thin little envelope. Usually, I use leftover mushrooms, onions and peppers but apparently I haven’t cooked anything lately (if you let Mr. Ungrateful tell it, lol) Hey! Birthday girls eat out.
Sipping on Patron… Cupcakes
Dec 19th
Apparently, my invitation was lost in the mail to Kim Porter’s (most famous for being a mother to 3 of Diddy’s kids and the one he supposedly wants to be with) recent bday bash. Other than her reportedly $2500 Chanel boots, the only thing enviable about the event were her Patron cupcakes. Ummm….
So, with my complete FierceFoodie budget for the month (according to Greg) I purchased my first bottle of Patron ($26.99, Publix Liquors). You guys are ALL invited….except Little Ms. Kim….go play with your boots!
This recipe is adapted from a cookbook called Vegan Cupcakes Take Over the World. Of course, this recipe isn’t vegan however, lol.
Patron Cupcake Recipe
- 1/4 cup lime juice
- 1 1/2 tsp lime zest (1 lime)
- 1 c. milk (I used 2%)
- 1/4 c. vegetable oil
- 2 tsp Patron
- 1/2 tsp pure vanilla extract
- 1 cup sugar (I used confectioner’s)
- 1 1/3 c. all purpose flour
- 1/4 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
Preheat oven to 350F. Fill a 12-cup muffin tin with liners.
WET INGREDIENTS: In a large bowl, mix together lime juice, lime zest, milk, oil, Patron, vanilla and sugar.
DRY INGREDIENTS: In a small bowl, mix together flour, baking soda, baking powder and salt.
Add to lime mixture and stir until just combined. Divide evenly into muffin tins. Bake for 20-24 minutes, until a tester comes out clean and the cakes spring back when lightly pressed. Turn out onto a wire rack to cool completely before frosting.
The Tequila Lime Frosting Recipe
- 1/4 cup butter melted
- 1 tbsp heavy whipping cream or milk
- 3 tbsp lime juice
- 1 tbsp Patron
- 2+ cups confectioners’ sugar
- coarse sugar and salt for “rims”
Cream together butter, milk, lime juice, tequila, and 2 cups of confectioners’ sugar. I ended up using maybe 4-5 cups of sugar. With 2 cups, the frosting was very wet and could basically be poured. As you can see from my pics, I liked it a little stiffer so I could pipe it. Add and add the confectioner’s sugar (in 1/2 c. increments) until it’s where you want it. Play with it, it’s pretty cool. Read the rest of this entry »
Paula’s 5-layer bars
Dec 14th
Super Super Easy!!
I made these bars for my job the other day. I was watching Paula Deen and she made them and I was really amazed at how quickly and easily it was done. Literally, all you have to do is pour the ingredients into the dish and bake. THEY LOVED THEM!! AND ANOTHER PLUS (and perhaps the greatest) IS THAT IT WAS CHEAP CHEAP CHEAP CHEAP CHEAP! ENJOY!!!
Combine:
2 sticks of butter, melted (microwave at 50% power for a few minutes)
1 pack of graham crackers, crushed (I did it in a Ziploc bag)
Press into bottom of 9×9 pan (Can use a 13×9 as well but lessen cooking time)
Layer:
1 c. Butterscotch chips
2 c. Semi sweet chocolate chips
1 c. Pecan Halves, roughly chopped (I like varied sizes and jagged pieces)
1 c. Sweetened Coconut Flakes
Drizzle:
1 Can sweetened condensed milk
Bake:
350 degrees for 40 mins.
Serve:
Allow to cool because they will fall apart otherwise. Top with a little more coconut flakes (so people can know it’s in there and to add a little color. : )
Stuffed Bell Peppers
Dec 6th
Stuffed Bell Pepper
6 – Bell Peppers (Yellow, Red, Orange)*
1 ½ lb ground turkey
1 cup uncooked Brown Rice (add a bouillon cube to the water before boiling)
1 medium white onion, chopped
1 clove garlic, minced
1 can diced tomatoes with chiles and peppers
1 8oz can tomato sauce
2 tbsp tomato paste
1 can corn
1 half container white mushrooms, sliced
4 tbsp brown sugar
1 tbsp cayenne pepper
3- 3 ½ cups shredded cheddar cheese
Salt
Pepper
Chopped Parsley Flakes
Sour cream
Prepare rice according to package with bouillon cube or chicken stock in place of water.
Prepare the peppers by removing the tops and digging out the seeds, etc.
Bring a large pot of water to a boil and add peppers for 4-5 minutes.
Remove from water immediately rinse and set aside. Read the rest of this entry »
Tyler’s Ultimate Shrimp & Grits
Dec 4th
(Recipe courtesy of Food Network.com)
Level: Easy, 4 servings
Ingredients:
- 2 tablespoons extra-virgin olive oil ( I quasi-covered the bottom of the skillet with the EVOO)
- 1 medium white onion, minced
- 1 garlic clove, minced
- 1 pound andouille or spicy Italian spicy sausage, cut in chunks
- 1/4 cup all-purpose flour
- 2 cups chicken stock
- 2 to 3 bay leaves
- 2 pounds large shrimp, peeled and deveined, tails on
Emeril’s Slow cook Beef Stew
Dec 2nd
Emeril’s Stew Beef (well, my take on it. Minus the tomato paste, a little extra flour, and beef stock. IDK where he thought I was getting “veal” stock from, lol) and..I didnt use emeril’s seasoning…lawry’s with a little paprika and cayenne was just as good.
Read the rest of this entry »
Chicken n Dumplings
Dec 1st
(Slightly adapted from “The Neelys”)
Dish Ingredients:
8 chicken breast (boneless, skinless)
8 cups chicken broth
1/2 bunch thyme
1 bay leaf
Read the rest of this entry »
