Fierce Recipes
Unless specified otherwise, the recipes in this category are ones that I have tried out for myself and tested on a few folks. : )
Herb-crusted Beef Tenderloin
0
I believe this was my first time preparing an Easter dinner on my own. I made this tenderloin for Christmas and boy was it a hit! I’m known for being a little crazy so experimenting with the palates of 25 to 30 people on Christmas day is to be expected versus waiting until it was an intimate dinner for 5 like on yesterday. Yeah, makes a lot of sense. Lol
Look, this aint for er’body. Only the special folks get this right here. The cut of meat is a bit pricey so I was sure to make them wait for a special occasion before I decided to make it again. Cook’s Illustrated refers to this recipe as show-stopping and believe me, it was. Just my style!
The best part is that it is incredibly simple and makes for a beautiful presentation. The meat is moist (in part from the salt-rub in the prep) and tender. Can’t be beat. I paired it with my favorite Macaroni and Cheese (which can be assembled early and baked when you’re ready) and string beans for a memorable, easy and impressive meal. I hope you all had a Happy Easter.
Ingredients
1 beef tenderloin, tied with twine (about 3 1/2 pounds)
Kosher salt and black pepper
1 teaspoon sugar
1 slice of white sandwich bread, torn into pieces* (or you can do as I did and use prepared bread crumbs)
1/4 cup minced fresh parsley
1 teaspoon plus 1 tablespoon minced fresh thyme
1/2 cup grated Parmesan cheese (not the powdered stuff but either a block from the deli cooler or the jarred parmesan on the pasta aisle)
3 -4 tablespoons olive oil
2 medium garlic cloves, minced
Ready to roast
Directions
In a small bowl, combine 1/2 tablespoon salt, 1/2 tablespoon pepper, and sugar. Rub mixture all over tenderloin. Place tenderloin on a wire rack set inside a sheet pan. Let stand at room temperature for 2 hours. Place crumbs in medium bowl and add 1 tablespoon parsley, 1 teaspoon thyme, 1/4 cup Parmesan, and 1 tablespoon olive oil. Mix well.
Feel free to use a food processor for this but since I had to pick between the stand mixer and the processor, I don’t have one. I just went on ahead and minced the remaining 3 tablespoons parsley and 1 tablespoon thyme diligently on my cutting board. Place the herbs in a bowl, add 1/4 cup Parmesan, 2 tablespoons olive oil, and garlic until smooth paste forms. If needed, add more oil.
Preheat oven to 400 degrees. Roast tenderloin for 20 minutes, then remove from oven and cut and discard twine. Using a rubber spatula, spread the herb paste over top and sides of tenderloin. Press the bread-crumb topping over the herb paste. Cook for 35 to 45 minutes or until instant read meat thermometer reaches 165 degrees. If you like it rarer, 35 minutes should be enough. My topping was a little crispy in some spots so be watchful. The meat should be cooked to medium rare and the topping will be golden brown.
Remove roast from oven, and let rest for 30 minutes.
Transfer meat to cutting board, and cut into 1/2-inch-thick slices.
Gucci-inspired Hash Browns
0
Apparently, Gucci Mane and the rest of America have different takes on the meanings of the terms scattered, smothered, covered, and all the way. The paroled rapper was arrested for an outstanding warrant when he reported to his probation officer in Atlanta last Friday. Allegedly, Gucci invited a woman he met in the parking lot of the S. Dekalb Mall to breakfast. After noticing that the Hummer passed the Waffle House, (where the REST of us go for scattered, smothered, covered and all the way hash browns) the woman questioned where they were going. Gucci reportedly told her he was taking her to a hotel and went on to say that he had $150. O_o When she refused and asked to be taken back to the mall, she says he then began trying to push her from the vehicle.
I know MY readers are waaaaay too smart to take rides from strangers (especially crusty, ugly ones…that’s just a joke DO NOT RIDE WITH STRANGERS, even the fine ones. lol) but we alllll have that friend, cousin or associate who is undoubtedly capable of doing so. (Don’t lie, you know you do!) Help that sister out and pass on this delicious “groupie proof” way for her to make own damn hash browns. Gucci!
Gucci- inspired Hash Browns
2 Russet Potatoes (shredded)
2 Tbsp. minced onions
2 Tbsp. minced green bell pepper
3/4 c. shredded cheddar
Extra virgin olive oil
1/2 Tbsp. sea salt
Coarse black pepper
Line a clean kitchen towel with 2 paper towels. Place shredded potatoes on the paper towels, cover with 2 additional paper towels and roll them up as tightly as possible to remove as much moisture as possible from them. Tighter!!!! Squeeze!!! You can do it! In a frying pan, heat 4 Tbsp of olive oil on medium low. Once heated, add the onions and peppers. Saute for about 4 minutes before adding the potatoes. Spread the potatoes in a thin layer and with the back of the spatula press them down flat. We all hate mushy hash browns so PLEASE do not be tempted to peek at the bottom and incidentally hinder the crispness we’re going for. Continue to cook the potatoes on medium low for 12-13 mins. Invert the potato cake onto a plate so that you can flip it wihout breaking it. Once back in the pan, continue to cook for 7 mins, top with cheeese and allow to continue cooking for an additonal 5 minutes. Serve as you wish. I chose to use a slice them into little handy triangles for the boys to enjoy as a snack. 
NOTE: I shredded the peeled potatoes on a cheese grater but I’m sure the frozen would be fine as well. Work quickly, since you don’t want them turning brown on you. Gucci!!
Hey, gotta get it in…
0
This weekend was FAMU’s Homecoming! I had the bright idea to get dropped off and picked up. But, that meant walking to the outskirts of the campus to be accessible for pick-up. o_O
Turned out, that walk turned into a free marketing opportunity for FierceFoodie.
Next time you’re in the ALL SAINT’S CAFE go in the women’s bathroom and check your girl out. lol
Cuisine at Home’s Sausage-Bacon Bites with Brown Sugar Glaze
0Listen…if you want to transform your ordinary breakfast into something amazing…..YOU HAVE TO MAKE THESE!!!! The combination of both bacon AND sausage is an unexpected treat and the glaze is something that has to be used over and over on any meat you can think of. I’m telling you, at the breakfast table there was a list going of the meats they wanted me to put it on. o_O lol
For the glaze, combine:
1 1/2 cup packed brown sugar
3 Tbsp coarse-ground mustard (I use Grey Poupon)
3 Tbsp vinegar
1 Tbsp black pepper (I also like coarse blk pepper, it’s visually appealing)
For the sausage-bacon bites, slice:
1 lb Kielbasa sausage
12 strips bacon, halved
Preheat oven to 375 degrees. Line a baking sheet with foil and top with a cooling rack with nonstick spray.
For the glaze, combine brown sugar, mustard, vinegar and pepper in a small saucepan over medium heat until the sugar dissolves; keep warm.
For the sausage-bacon bites, slice kielbasa lengthwise. Cut each half into twelve 1 1/2-inch-thick pieces. Wrap bacon around each piece and secure with a toothpick. Brush each bite with sauce, then transfer to prepared baking sheet. Roast bites, basting with the glaze every 15 minutes, until bacon is cooked through, 35-40 minutes. Remove from oven and serve immediately.
Baked Blueberry French Toast
0
Please don’t ask me why it’s leaning….lol
After depriving my family of my adventures in fat and indulgence for a month, I decided to treat them to a really “good” sunday brunch. Well actually, I’m lying. I need to do a run through for hosting my VERY FIRST CHRISTMAS for the family!! YAY!!! Anyway, I’ve been watching yall watch my figure as I’ve trimmed down just a tad….yeah, I see you looking! lol So I lifted the ban and got in the kitchen…
As usual, I did not do a good job reading the directions and I grossly underestimated the amount of time the recipe called for to prepare this ironically extremely simple meal. The good news for you is that through my ”error” you can rest assured that they grossly overestimated it. I had a hungry crowd coming in from the early service at church that would have killed me if I had to allow the egg mixute to soak into the bread for even an hour let alone 8 hours OVERNIGHT! (How could you MISS that, Zina?! lol) Good thing, it wasn’t necessary. o_O This dish was DIVINE! Cuisine at Home got this one right! It will be a smash hit Christmas morning!
Don’t let the semmingly long list of directions trip you up, it is soooo simple. They’re just long-winded and as you can see, I’m not known for my succinctness. (<–but I am known for making up words, lol) Oh, and you MUST serve it with the Sausage-Bacon Bites with Brown Sugar Glaze. (I know, I know, Recipe coming…) Both dishes can be prepared the night before to make it super easy on Christmas morning.
For the French Toast, Process:
1 pkg. cream cheese, softened (8 oz)
1/4 cup packed brown sugar
1 tsp. minched orange zest
10 slices thin-sliced, Pepperidge Farm cinnamon swirl bread
WHISK:
3 eggs
1/2 cup whole milk
1 tsp vanilla extract
1 tsp pure almond extract (I didnt have it so I used 2 tsp of vanilla *shrug*)
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
FOR THE TOPPING, SPRINKLE:
1 cup frsh or frozen blueberries
1/4 cup slivered almonds
MELT:
4 Tbsp. unsalted butter
1/4 cup packed brown sugar
FOR THE SYRUP, COMBINE:
1 cup fresh or frozen blueberries
1/2 cup pure maple syrup (I like Grade B)
2 Tbsp. fresh orange juice
DIRECTIONS
Coat a 9X9 3-inch deep baking dish with nonstick spray.
For the french toast, process cream cheese, 1/4 c. brown sugar, and zest in a food processor until smooth. (I myself, do not own a food processor so I went to my blender. It was resistant but I stopped it and stirred and stopped it and stirred until it realized I wasn’t going anywhere, gave in and processed my mixture.)
Line the bottom of baking dish with bread slices, cutting pieces to fit. Spreah half the cream cheese mixture over bread. Continue layering bread and cream cheese, ending with bread. (It came out to 2 layers for me with 3 slices on top and I went in and used all of my spread on top of that too).
Whisk together eggs, milk, extracts, cinnamon and nutmeg; pour over top of bread. (HERE IS WHERE YOU COULD COVER IT AND REFRIGERATE OVERNIGHT or 8 HRS. FOR AN EASIER MORNING)
Preheat oven to 375 degrees.
For the topping, sprinkle 1 cup blueberries and almonds over top of French toast.
Melt together butter and and 1/4 cup brown sugar; drizzle over French toast and then bake until bubbly and set, about 45 minutes. Remove from oven and let rest for 15 minutes.
For the syrup, combine 1 cup blueberries, maple syrup, and OJ in a small saucepan. Simmer until heated through, about 10 minutes, then serve over French toast. 
I.O.U.
0
You’re probably saying to yourself, “What?! An IOU from Fiercefoodie?! But she’s given us so much already!!!” But yeah, I Owe YOU. Lol. I let my vanity and selfishness keep you from experiencing a possible great treat for today’s post. My co-worker Michelle whipped up a batch of Chocolate Peanut Butter cupcakes in preparation for the job’s Bake-Off later this month. (“Coincidentally”, they scheduled me to be out of town. Ummm hmmm *eye roll*) But anyhow, I was very close to indulging until one of the ladies passed me and said “Wow, you’re looking skinny today!”. DAMMIT! She WOULD say it as we’re walking to the party area for cupcakes! So you understand my dilema, right? I mean, what was I to do? Be like “Thank ya gurl” and then inhale a freaking cupcake!? I think NOT! There is skinny girl etiquette to be observed and I was in the club for about 15 minutes. Lol
So I keep up my skinny girl act during the gathering and when asked why I was not munching on the goodies, I promptly and proudly responded “Julie said I am looking skinny today….where is Julie by the way?”. One of the (skinny) heifers here could not wait to blurt “She’s at the eye doctor”. AND SHE REALLY WAS!!!! HA!!!! I can’t stand my friends at work….smh.
Anyway, I promise full retribution for the missed opportunity to give you a great (FIERCE FOODIE VERIFIED) cupcake recipe. I gotta get a little finer before my bday. (Thinking of taking some boudoir pics…..shhhhhh!) But once the scale concedes and shows me the number I want (or a spitting distance to it), I promise to bake you the most decadent, rich, velvety, chocolate overdose cupcakes you’ve ever tasted! I’m talking about getting chocolate wasted! Of course, I would be doing this solely for yall. So scratch that IOU, we’re back to you owing me. 
Murdering Mac and Cheese
0
On most days of the week, I send my sister off with food to help her (and a few of her fellow RN buddies) get through the long night shifts. She doesn’t know it, but I leave my phone on just so I can get the call from her telling me how awesome the food was. Last night, I sent her with a new Mac n Cheese recipe I tinkered around with. She saw me as I was packing the food and I could tell that she was a little skeptical about it. It was understandable. After all, it was a white sauce recipe, involved rigatoni pasta (extremely large, ridged, tubular noodles) and panko bread crumbs. A far cry from the bright orange and yellow dish with macaroni noodles to which she’s accustomed. To add insult to injury, when she questioned the “green stuff” I’d mixed in, I told her that I thought a few scraps of the uncooked collard greens from my mom’s dish would be a “good touch”. You should’ve seen her face!! lol. I could not bring myself to tell her that it was actually parsley. In spite of my laughter, I took her scrunched up nose as a challenge.
I got my phone call around 1:42 a.m., pretended that I hadn’t been sleep since 10 and listened. A smile crept across my sleep-deprived face as she recounted how she began apologizing to her friends for my experimentation on them; promising that there was a bottle of hot sauce on hand to mask my mistakes if needed. She said that she was cursing me for the embarrassment she was sure to suffer even up until she placed it in the microwave. She watched its rotations with indifference (more…)
Kicking Key Lime Pie
0
You can NOT be from Miami and NOT like Key Lime Pie. Sorry, it just aint happening. There is something about Key Lime that screams South Florida, The Keys (of course) and lazy summer days on one of the many beautiful beaches down there. I recall making Key lime pies in the kitchen with my mom and 4 sisters. We were sloppy and that “meringue” topping always looked like it had bubbled up from some active underwater volcano. However, we continued to take our pies to funeral wakes and various showers and feed whomever was moved enough (either with crippling grief or elation) to look beneath (literally) the presentation and taste our creations. They were always a hit. I believe we even tried our hand at peddling a few come to think of it.
I cannot understand for the life of me why my mother would have all of us “assisting”. We made such a mess, we fought over the strainers, dropped egg shells in the batter and were responsible for the many we had to “scratch” and re-make. But babaaaaaay, after squeezing 27 of those quarter-sized key limes allllll by my lonesome, I NOW KNOW WHY! That was a lot. But, I will say that I did not have the proper tools. I used a traditional reamer and that made it a little messy and tedious. Plus I’m sure I left a significant amount of juice behind because I just couldn’t get in there good enough. Here is an image of the latest in juicing…GOTTA GET ONE ASAP!
Ingredients
- 2 (14-ounce) cans condensed milk
- 1 cup key lime or regular lime juice (27 key limes- by one bag and grab 2 or 3 regular limes to carry you over if needed)
- 2 whole eggs
- zest of 3 persian limes or 6-8 key limes (be sure to zest BEFORE juicing)
- 12 Keebler prepared graham cracker pie crust tart shells
- 1 cup Heavy cream
- 2 tbsp sugar
- 2 tea vanilla extract
*Re Substitutions: Do NOT use store bought key lime juice, that’s just offensive. However, the common green limes (persian) will serve as good proxies if needed in this case. I was definitely surprised to see we even had key limes at our grocery store. They come in 1lb bags (about 20 per bag) for less than $3.00.
Directions
Heat the oven to 325 degrees F.
In a bowl, combine the condensed milk, lime juice, and eggs. Whisk until well blended. Place your prepared pie shells on a cookie sheet with sides (or risk dropping half of them like I did). Spoon filling evenly into them. Bake in the oven for 15 minutes and allow to chill in the refrigerator for at least 2 hours.
Once chilled, make your whipped topping by combining cream, sugar and vanilla in a mixing bowl and whisk until soft peaks form. Place dollops of cream in the center of each or pipe it onto the pies. garnish with lime zest (or the zest of a few lemons for contrast like I did) and serve chilled. Amazingly simple with the perfect balance of sweet and tart. We got a winner right here, trust!
FIVE STAR CHICKEN PARM
0
Definitely try my homemade Marinara sauce in the previous post but if you just feel like being lazy and really don’t care about giving your guests the absolute BEST, you can use your favorite jar sauce. (Please note the sarcasm, lol)
2 jars of your favorite tomato sauce
12 boneless, skinless, chicken breasts (hey, I have a large family and we like to take leftovers the next day)
6 eggs
3 cups parmesan, grated (got it from the refrigerated section across from the deli…not that powdered stuff!)
3 cups bread crumbs (I used the Italian seasoned one’s from Publix)
3/4 cup olive oil (1/4 c per round of cooking….I made 4 breasts at a time)
Salt
Pepper
6 Tbsp fresh basil leaves, coarsely sliced
12 slices fresh mozzarella cheese from the deli (have them slice it kinda thick)
Preheat oven to 400 degrees.
Prepare chicken by laying it between two layers of parchment paper (or saran wrap). Using a meat mallet, wine bottle or rolling pin (my fav), pound out the chicken pieces until they are 1/4 and 1/2″ thick pieces. Don’t underestimate the necessity of pounding them out, this will ensure tenderness.(Some of them may be tooooo thick and you might have to go after it with a knife) Make sure all pieces are even. Nothing worse than some being overcooked and some being undercooked. Season chicken with salt and pepper.
Using a bowl large enough to comfortably dredge a piece of the chicken, mix the bread crumbs and 1/2 the parmesan cheese. In a separate bowl, whisk the eggs.
Heat 1/4 olive oil in a frying pan. Once hot, quickly dredge the chicken breasts in the eggs, coat with the breadcrumb mixture and then add to the pan. (If you believe you will not move quickly enough to prepare the four pieces evenly, by all means, dredge them first, lay them aside and then fry them all at once.)
Once all 4 are in the pan, in their own little space, cook them until golden brown, approximately 3-4 minutes per side. Remove from pan. Add more oil if needed and continue preparing your (uncrowded) batches of chicken breasts. DO NOT OVER COOK!!! They will continue in oven but the biggest complaint is that the chicken becomes rubbery or hard. My way is delicate and soft, I promise!
In a 9×13 casserole dish, spread some sauce down before placing your breasts. (You will need 2 dishes if you do 12 breasts, fyi) Place sauce over the breasts as well.
Top with basil and then mozzarella. Before placing in the preheated oven, add the remaining parmesan cheese.
Bake for 10-12 minutes or until mozzarella begins to brown. Serve with noodle of choice (I used spaghetti) and the remaining sauce. FIVE STAR!!!!! (Sorry I couldn’t get a pic of it with after it finished baking but they wouldn’t wait)
Of course I make my own marinara sauce!
1
Don’t be so easily impressed, lol…It’s waaaay easier than standing in the tomato sauce aisle trying to recall which brand you love and which you abhor. But, just like you hated my sauce-making behind 2 minutes ago, your unknowing diners will too. Make sure you mention it at least twice during the meal.
INGREDIENTS:
1 1/2 large yellow onion
1/2 c. olive oil
6 medium garlic cloves, peeled and minced
3 cans (28oz) crushed tomatoes (I used Publix’s brand)
3 tbsp. fresh parsley
3 tea. dried oregano
1 tbsp. crushed red pepper
1 tbsp. sugar
3 tbsp. Italian Seasoning
salt
pepper
DIRECTIONS:
Grate the onion. This will release more of the juices and give you smaller onion pieces. If you are not in the mood for it, by all means, chop it.
Heat the olive oil and add onions until translucent. (3 – 4 minutes) Add garlic and cook for a minute or two longer.
Add the remaining ingredients and bring to a simmer. Taste and adjust. Cook, uncovered for 15 – 20 minutes.
Cook’s Notes: Personally, I like a little sweetness to my sauce but find your balance. I added more than the recipe I gave you. A little sugar is definitely needed to cut the acidity of the tomatoes. This isn’t needed when using jar sauce because there is a large quantity already in there…trust me. Well, you really don’t have to; check the label. Lol. Anyway, I used 3 to 4 tbsp if you wanna keep it fierce…lol.
Company Apple Crisp
0Their sugar-high is not MY problem…
I was charged with babysitting my nephews the other day and I couldn’t resist their little pleading faces when they asked me for dessert. I caught a glimpse of the bowl of apples in my periphereal and decided to make the “Company Apple Crisp” dish I’d found in my Cook’s Illustrated magazine. I recalled how simplistic and common the ingredient list appeared to be and knew I had those items but was still amazed that I did, in fact, have every single item with the exception of fresh lemon juice. 
I did, however, have a lime and that would HAVE to work….and it did.
Sorry, but site or no site, I was too tired to wash dishes after babysitting and definitely NOT for the SAME 2 little reasons I was so beat. Therefore, you’ll have to deal with the styrofoam bowls I used to serve this sweet treat. They’re not completely unsightly when you peek in on their contents. YUM-MEEEEE.
It may have been inconsiderate of me to give them the Apple Crisp JUST before turning them back over to their mom but all they know is that Auntie Zina is the fav (and if you truly know anything, you know that is a bold face lie).
INGREDIENTS
Topping:
3/4 c unbleached all-purpose flour
3/4 c pecans, chopped fine
3/4 c old-fashioned rolled oats
1/2 c (3 1/2 oz) packed brown sugar
1/4 c granulated sugar
1/2 tea. table salt
8 tbsp. (1 stick) unsalted butter, melted
Filling:
3 lbs. Golden Delicious apples (approx 7)
1/4 c granulated sugar
1 c apple cider
2 tea. juice from 1 lemon
2 tbsp. unsalted butter
DIRECTIONS
For the topping:
- Adjust rack to the middle position and heat oven to 450 degrees.
- Combine flour, pecans, oats, brown sugar, granulated sugar, cinnamon and salt in a medium bowl.
- Stir in butter until mix is thoroughly moistened and crumbly.
- Set aside.
For the filling:
- Toss apples, sugar and cinnamon together in large bowl; set aside.
- Bring cider to a simmer in a 12-inch oven-safe* skillet over medium heat.
- Cook until reduced to 1/2 cup, approx. 5 minutes.
- Transfer reduced cider to bowl or liquid measuring cup; stir in lemon juice and set aside.
- Heat butter in now empty skillet over medium and cook stirring frequently, until apples begin to soften and become translucent, 12 to 14 minutes. (DO NOT FULLY COOK THE APPLES BECAUSE THEY STILL HAVE TO BAKE IN THE OVEN)
- Remove pan from heat and gently stir in cider and mix until apples are coated.
- Sprinkle topping evenly over fruit, breaking up any large chunks.
- Place skillet on a baking sheet and bake until fruit is tender and topping is deep golden brown, 15 to 20 minutes.
- Cool on wire rack until warm, at least 15 mins. and serve….preferably with a scoop of vanilla ice-cream.
Tableside Buttery Rosemary Rolls
0
In continuing my war on baking (see Monkey Bread post), I attacked the traditional parkerhouse dinner roll. I found a quick recipe from The Pioneer Woman and dived in. For me, baking requires patience and my mind, as we know it, is ALL ova THE PLACE! So when I read I had to allow the dough to rise for 3 hours before baking, I was immediately turned off. However, I got up super early Saturday morning lovign yall but not enough to run to the store at that very moment. I played around with a little “housecleaning” and realized I much rather go to the store, lol. But, a quick once over in the pantry and fridge revealed I already had all the ingredients for the rolls I’d been dodging for weeks in my possession. So I put my big girl panties on (as Neicey Nash would say to the hoarding female homeowners on Clean House) and got busy. It literally took 8 mins of “work time” but that patience thing I told you about took 3 hrs.
They smelled sooooo delicious! Oh Oh Oh! What a marvelous smell!!! I wished all yall were there until I opened the oven and revealed I’d made a freaking MESS!!!! :/
Simply Sinful Monkey Bread
0
Everyone knows that I am not a baker (mostly in part because Greg hasn’t broken down and bought me the KitchenAid mixer I’ve been begging for since we met) but also in part because I am a little afraid and uneasy about my limited experience in the area. However, a coward I am not and the war on baking (no matter the number of taste-tester casualties) will be won! But instead of the front lines (for instance, a croquembouche ) I was thinking that starting as a recruiting agent (for instance, working with premade frozen dough) would be more suitable for me at the moment. Just my luck, I discovered Bridgford Parkerhouse Style rolls in the freezer section at Publix. This pre-made dough offered a 2 for 1 as you will see in an upcoming post for Rosemary Parkerhouse Rolls.
Anyway, we all also know I can be VERY random but the desire to make Monkey Bread (aka Coffee Cake) came from watching Queen Latifah’s “Beauty Shop” the other day. Needless to say, I was happy something I did made a lil bit of sense for once, lol. (I spoke on it a little bit in the previous post “Monkey Bread Eeeee!!!” ). Out of my realm, I did the very minimal as far as tweaking the recipe on the back of the package and cannot wait to incorporate a few changes after knowing how simple it can be. I’m learning yall!!! I might be ready for the front lines sooner than we all thought, hunh? lol
(Note: You need 3 hours (waiting for the dough to rise, not actual working))
INGREDIENTS:
1 package Bridgford Parkerhouse Rolls
1/4 c. granulated sugar
1- 1 1/2 c. roughly chopped pecans
1/2 c. melted butter
1 c. packed brown sugar
1 (3 3/4) oz. pkg. cook-n-serve butterscotch pudding mix
2 tea. ground cinnamon
DIRECTIONS:
Preheat oven to 350 degrees.
Lightly grease a bundt pan (or a tube pan, etc).
In a small bowl, combine sugar, nuts and cinnamon. Set aside.
Sprinkle 1/4 cup of the sugar mixture on the bottom of the prepared pan.
Sprinkle pecans over this; set aside.
Dip each piece of dough (I didnt thaw them) in melted butter and roll in sugar mixture. Make sure that the dough is coated generously with sugar mixture.
Stack each piece of dough evenly in pan.
Top with remaining butter and sugar mixture.
**Let the dough rise in a warm (non-drafty place) until double in size or until the dough has risen to just under the top rim of the pan. Do not let it rise above rim!!!
(See note about rising dough below)
Place pan on a baking sheet and Bake for 30-40 minutes or until well browned.
Remove from oven and allow to cool for 15-20 minutes before turning over onto a cake plate.
Serve warm and enjoy the gooey bread as you hear praise in the form of words like “cinnabun”, “oh my” and ”God-send” being lightly tossed around. : )
**I put the dough in a kitchen cabinet to allow it to rise because my kitchen is FREEZING and WINDY! LOL It worked! If after an hour and it doesn’t rise, move your bread!!!
Roasted Red Potatoes
0
Here is a quickie but goodie. This is a GREAT side to go with just about anything. Variations would include garlic, thyme, dill, butter and other herbs and spices. Very versatile…like ya gurl!
Ingredients
- 2 pounds medium red potatoes, cut into 1-inch pieces
- 3 sprigs fresh rosemary
- Parsley
- 1 cup grated Parmesan (4 ounces)
- 1/4 cup extra virgin olive oil
- Kosher salt and black pepper
Directions
- Heat oven to 400° F. In a large roasting pan, toss the potatoes, rosemary, parsley, parmesan, oil, 1 teaspoon salt, and ¼ teaspoon pepper.
- Roast, stirring once, until golden brown and crisp, 45 to 50 minutes.
Giada’s Piccata
0
So this chick seems to have it all. She’s a food network star, she’s wealthy (I heard her father is rich too), she’s gorgeous and she manages to eat pasta all day and not gain a pound. I put all of those negatives aside and decided to try out her Chicken Piccata recipe.
I don’t know if I violated some italian food rule, but I chose to serve it over my tri-color orzo. Orzo is pasta shaped like pearls of barley and it looks like rice. It was a welcomed surprise at our table but my only regret was not seasoning the pasta. (I didn’t even salt the water, lol) My rationale was that didn’t need it since the chicken piccata was going to top it and it in itself was so flavorful. So ummm yeah….at least salt the water. : )
My guests loved it but it could’ve been better in my opinion. Ok, that was the hate talking. lol It was good. Dig in!
Ingredients:
- 2 skinless and boneless chicken breasts, butterflied and then cut in half
- Sea salt and freshly ground black pepper
- All-purpose flour, for dredging
- 6 tablespoons unsalted butter
- 5 tablespoons extra-virgin olive oil
- 1/3 cup fresh lemon juice
- 1/2 cup chicken stock
- 1/4 cup brined capers, rinsed
- 1/3 cup fresh parsley, chopped
Directions:
Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.
In a large skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate. Melt 2 more tablespoons butter and add another 2 tablespoons olive oil. When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in same manner. Remove pan from heat and add chicken to the plate.
Into the pan add the lemon juice, stock and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning. Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter. Add remaining 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley.
Say Cheeseeeeeee!!!!!!
0
I try not to do too many of Paula’s recipes because she is DANGEROUS! lol I truly believe Paula would fry money if it didn’t cost so much. However, after reading several reviews on her “Lady and Sons Lasagna” and looking at the ingredient list, I HAD to try her out.
This lasgana was FANTASTIC! It was probably the tastiest lasagna I’ve ever had. Don’t be afraid of the CHEESE…Embrace THE CHEESE, because IT IS HERE. 7 cheeses to be exact.
Ingredients:
- 1 jar, your favorite tomato sauce (Don’t shoot but I love “Newman’s Own Sausage and Peppers”…I know, meat in the jar, but it’s GOOD, lol)
- 1 1/2 lb. ground turkey or beef
- 6 to 9 long strips lasagna noodles
- 12 ounces cottage cheese, mixed with 1 beaten egg and 1/2 cup Parmesan
- 1 cup grated Gruyere cheese
- 1 cup grated Swiss cheese
- 2 cups grated Cheddar
- 1 (8-ounce) package cream cheese
- 1 cup mozzarella, grated
- 1/2 c. diced onions
- 1/2 c. diced green peppers
- 3 tbsp. minced garlic
Put the tomato sauce in a stockpot. Heat 2 tbsp. oil or butter in a skillet and saute veggies on medium heat. Once they start to sweat, add the garlic and continue to cook for 3 minutes. Add veggies to sauce. In the same skillet, crumble the seasoned meat and cook until no longer pink. Drain off the fat and add to sauce. Continue to simmer. Preheat oven to 350 degrees F. Cook Pasta according to package directions. Drain and set aside.
Building the lasagna:
Place a thin layer of sauce in the bottom of a 9 by 13 by 2-inch pan. Layer 1/3 of each; noodle; cottage cheese mixture, Gruyere, Swiss and Cheddar cheese. Pinch off small pieces of cream cheese and dot over the other cheeses. Add another layer of sauce. Repeat layering 2 to 3 times ending with sauce.
This may be covered and refrigerated. Bake for 20 minutes. Remove from oven and top with mozzarella and continue to bake for another 10 to 15 minutes or until the cheese melts.
*Note: If lasagna has been refrigerated, bake for 40 minutes total.
Strawberries n Cream Tarts
0
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
0Digging 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
0
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
0
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
2
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
1First, 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
0
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
0Although 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
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
0
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
3
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
2
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)
0
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)
3
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!
0
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 tea. salt
- 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 (salted)
- 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. To the bowl with the mashed potatoes, add the beaten eggs, milk, cream, cinnamon, salt, vanilla, brown sugar and melted butter. Pour into a buttered casserole dish. In a separate bowl, mix the topping ingredients together and sprinkle over dish. 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. ; )
My name is Zina and I am "thirty -none of your business". I live in Tally with my husband and business partner, Greg. (He rocks!) I am an aspiring cook, novice baker, business owner, entertainer and friend to all. And if you haven't gathered, a bit of a cornball. But, it's my blog --deal with it or get your OWN! lol Enjoy and Thank you for stopping through!
