Tuesday, November 24, 2009
Mango Chutney Cheese Spread
Sorry for the bad presentation and picture. I was trying out something new and I didn't want to make a full amount, just enough for me and Eddie to taste. But, it turned out really good, so I must share!
I'll make it pretty when I take it to a party or have guests.
Stir together the first 5 ingredients. Spread mixture in a shallow dish or make a shape on a serving plate. Spread a layer of chutney on top. Serve with crackers.
I'll make it pretty when I take it to a party or have guests.
MANGO CHUTNEY CHEESE SPREAD
cream cheese (from a tub, reduced fat)
golden raisins
bacon pieces, cooked until crispy (use the ones from a pouch)
cream cheese (from a tub, reduced fat)
golden raisins
bacon pieces, cooked until crispy (use the ones from a pouch)
green onions, thinly sliced
sour cream (a tablespoon or two per tub of cream cheese)
mango chutney
Use enough raisins, bacon and green onions so that you get some in every bite.
sour cream (a tablespoon or two per tub of cream cheese)
mango chutney
Use enough raisins, bacon and green onions so that you get some in every bite.
Stir together the first 5 ingredients. Spread mixture in a shallow dish or make a shape on a serving plate. Spread a layer of chutney on top. Serve with crackers.
Monday, November 23, 2009
Pan Seared Scallops with Seasoned Cheese Grits
You can make this meal in under 15 minutes, maybe less... And it's so good.
PAN-SEARED SCALLOPS
olive oil (enough to barely cover bottom of pan)
sea scallops
Italian-seasoned breadcrumbs
Heat the olive oil in a large non-stick pan over medium heat. Dredge the scallops in breadcrumbs. Add scallops to the pan, cook 2 to 3 minutes. Turn scallops and cook 2 to 3 minutes or until done.
Note: I buy frozen sea scallops from Publix. They come in a 24 ounce bag (6 to 8 servings). I just take out and thaw the amount that I need.
SEASONED CHEESE GRITS
2/3 cup quick-cooking grits
Bring water to a boil in a saucepan. Add grits and bring back to boil. Reduce heat and simmer for 5 to 7 minutes. Stir in remaining ingredients; cover and let stand 1 minute.
Note: For cooked bacon pieces, I use the ones that come in a little pouch, like Hormel brand. (I use a store brand) Heat them up first in a small skillet to get them crispy.
The scallop recipe is so easy, I don't list any amounts for you. Use as many scallops as you want for how ever many people you are serving. The grits recipe serves 2 to 4 depending on serving size.
PAN-SEARED SCALLOPS
olive oil (enough to barely cover bottom of pan)
sea scallops
Italian-seasoned breadcrumbs
Heat the olive oil in a large non-stick pan over medium heat. Dredge the scallops in breadcrumbs. Add scallops to the pan, cook 2 to 3 minutes. Turn scallops and cook 2 to 3 minutes or until done.
Note: I buy frozen sea scallops from Publix. They come in a 24 ounce bag (6 to 8 servings). I just take out and thaw the amount that I need.
SEASONED CHEESE GRITS
2/3 cup quick-cooking grits
2 cups water
2 tablespoons butter
1/4 cup shredded Italian-blend cheese
2 tablespoons cooked bacon pieces
1 teaspoon Montreal steak seasoning
Bring water to a boil in a saucepan. Add grits and bring back to boil. Reduce heat and simmer for 5 to 7 minutes. Stir in remaining ingredients; cover and let stand 1 minute.
Note: For cooked bacon pieces, I use the ones that come in a little pouch, like Hormel brand. (I use a store brand) Heat them up first in a small skillet to get them crispy.
Saturday, November 21, 2009
Eggnog Coffee Cake
I'm testing some new holiday recipes. This one came from Christmas with Southern Living 2001. I have no idea why I haven't tried this before since I love eggnog so much. I will definitely be making this again and again.
The original recipe said to serve warm or at room temperature. It's even better if you make it a day ahead of when you'd like to serve it. After it's cooled, cover it and let it sit overnight, the flavors improve noticeably.
The original recipe said to serve warm or at room temperature. It's even better if you make it a day ahead of when you'd like to serve it. After it's cooled, cover it and let it sit overnight, the flavors improve noticeably.
EGGNOG COFFEE CAKE
2 tablespoons fine, dry breadcrumbs
2 cups all-purpose flour
1 cup sugar
1/2 teaspoon salt
3/4 cup butter, cut into pieces
2 teaspoons baking powder
3/4 teaspoon freshly grated nutmeg, divided
1 cup refrigerated eggnog
1 large egg, lightly beaten
3 tablespoons bourbon
1 teaspoon vanilla extract
1/3 cup firmly packed dark brown sugar
1/2 teaspoon ground cinnamon
Grease a 9" cakepan; sprinkle with breadcrumbs, and tap out excess. Set pan aside.
Combine flour, sugar, salt, and butter with a pastry blender until crumbly. Remove 1 cup crumb mixture; set aside. Stir baking powder and 1/4 teaspoon nutmeg into remaining crumb mixture.
Stir together eggnog, egg, bourbon, and vanilla. Add eggnog mixture to crumb mixture; beat at medium-high speed with an electric mixer 2 minutes. Pour batter into prepared pan.
Combine brown sugar, cinnamon, and remaining 1/2 teaspoon nutmeg to reserved 1 cup crumb mixture; sprinkle over batter.
Bake at 375 degrees for 45 to 50 minutes or until a wooden pick inserted in center comes out clean.
2 tablespoons fine, dry breadcrumbs
2 cups all-purpose flour
1 cup sugar
1/2 teaspoon salt
3/4 cup butter, cut into pieces
2 teaspoons baking powder
3/4 teaspoon freshly grated nutmeg, divided
1 cup refrigerated eggnog
1 large egg, lightly beaten
3 tablespoons bourbon
1 teaspoon vanilla extract
1/3 cup firmly packed dark brown sugar
1/2 teaspoon ground cinnamon
Grease a 9" cakepan; sprinkle with breadcrumbs, and tap out excess. Set pan aside.
Combine flour, sugar, salt, and butter with a pastry blender until crumbly. Remove 1 cup crumb mixture; set aside. Stir baking powder and 1/4 teaspoon nutmeg into remaining crumb mixture.
Stir together eggnog, egg, bourbon, and vanilla. Add eggnog mixture to crumb mixture; beat at medium-high speed with an electric mixer 2 minutes. Pour batter into prepared pan.
Combine brown sugar, cinnamon, and remaining 1/2 teaspoon nutmeg to reserved 1 cup crumb mixture; sprinkle over batter.
Bake at 375 degrees for 45 to 50 minutes or until a wooden pick inserted in center comes out clean.
Friday, November 20, 2009
Apple Cranberry Stuffing
At Eddie's office, they are having a Thanksgiving meal today. Oh, how I miss those great potluck meals at a big office...
He saw this Paula Deen recipe last Saturday on one of her shows and decided he would try it out. It was really good, and we will make it again one day, but I really do prefer a traditional Southern cornbread dressing with my turkey at Thanksgiving. This would be great with ham at Christmas, though.
By the way, I think it's weird that Paula calls this 'stuffing'. She's a Southern woman and we usually call this 'dressing'. It's not stuffed into anything, after all.
Note: Paula didn't tell me how to toast the bread cubes. We baked them at 400 degrees for 8 to 10 minutes. You want them to really dry out, because this bread is super soft when it's fresh. In fact, it would be a good idea to buy the bread a few days ahead and let it get a bit stale, then toast.
He saw this Paula Deen recipe last Saturday on one of her shows and decided he would try it out. It was really good, and we will make it again one day, but I really do prefer a traditional Southern cornbread dressing with my turkey at Thanksgiving. This would be great with ham at Christmas, though.
By the way, I think it's weird that Paula calls this 'stuffing'. She's a Southern woman and we usually call this 'dressing'. It's not stuffed into anything, after all.
APPLE CRANBERRY STUFFING
2 cups chicken broth
1 cup dried cranberries
1/4 cup butter
1 onion, chopped
1 red bell pepper, chopped
1 cup chopped celery
2 Granny Smith apples, cored and chopped
3 large eggs
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 (10 ounce) can cream of celery soup
1/2 teaspoon ground cinnamon
8 cups Hawaiian sweet bread, cubed and toasted (that's a 16 ounce round loaf)
Lightly grease or spray a 13 x 9 x 2-inch baking dish. Set aside.
In a small bowl, combine chicken broth and cranberries; let soak for 30 minutes.
In a large skillet, melt butter over medium heat. Add onion, pepper and celery; cook for 6 to 10 minutes stirring frequently or until tender. Add apples and cook for 5 minutes, stirring frequently. Remove from heat and place in a large bowl.
Beat 3 eggs in a separate bowl. Add salt and pepper. Set aside.
In the large bowl with vegetables, stir in chicken broth/cranberry mixture, celery soup and cinnamon. Add toasted bread, stirring gently to combine. Add eggs. Spoon mixture into prepared dish.
Bake at 350 degrees for about 40 minutes or until center is set.
Yield: 8 to 10 servings
2 cups chicken broth
1 cup dried cranberries
1/4 cup butter
1 onion, chopped
1 red bell pepper, chopped
1 cup chopped celery
2 Granny Smith apples, cored and chopped
3 large eggs
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 (10 ounce) can cream of celery soup
1/2 teaspoon ground cinnamon
8 cups Hawaiian sweet bread, cubed and toasted (that's a 16 ounce round loaf)
Lightly grease or spray a 13 x 9 x 2-inch baking dish. Set aside.
In a small bowl, combine chicken broth and cranberries; let soak for 30 minutes.
In a large skillet, melt butter over medium heat. Add onion, pepper and celery; cook for 6 to 10 minutes stirring frequently or until tender. Add apples and cook for 5 minutes, stirring frequently. Remove from heat and place in a large bowl.
Beat 3 eggs in a separate bowl. Add salt and pepper. Set aside.
In the large bowl with vegetables, stir in chicken broth/cranberry mixture, celery soup and cinnamon. Add toasted bread, stirring gently to combine. Add eggs. Spoon mixture into prepared dish.
Bake at 350 degrees for about 40 minutes or until center is set.
Yield: 8 to 10 servings
Note: Paula didn't tell me how to toast the bread cubes. We baked them at 400 degrees for 8 to 10 minutes. You want them to really dry out, because this bread is super soft when it's fresh. In fact, it would be a good idea to buy the bread a few days ahead and let it get a bit stale, then toast.
Wednesday, November 18, 2009
Creamy Cajun Shrimp Linguine
This is a repeat from way back. But it is so good, and I have my own picture now.
Meanwhile, melt butter in a large skillet over medium-high heat. Add mushrooms and bell pepper to pan; sauté until tender. Add flour, Cajun seasoning and cayenne to pan; sauté 30 seconds. Stir in half-and-half; cook for one minute, stirring constantly. Add shrimp and cook until shrimp are done. Remove from heat and mix in pasta and parsley.
Yield: 2 or 3 servings
CREAMY CAJUN SHRIMP LINGUINE
6 ounces linguine
1/2 pound raw shrimp, peeled and deveined
1 tablespoon butter
1 (8 ounce) package sliced mushrooms
1 large red bell pepper, cut into thin slices
2 teaspoons all-purpose flour
1/2 teaspoon Cajun seasoning
1/4 teaspoon cayenne pepper
2/3 cup half-and-half
1/4 cup chopped fresh flat-leaf parsley (optional)
Cook pasta according to package directions.
6 ounces linguine
1/2 pound raw shrimp, peeled and deveined
1 tablespoon butter
1 (8 ounce) package sliced mushrooms
1 large red bell pepper, cut into thin slices
2 teaspoons all-purpose flour
1/2 teaspoon Cajun seasoning
1/4 teaspoon cayenne pepper
2/3 cup half-and-half
1/4 cup chopped fresh flat-leaf parsley (optional)
Cook pasta according to package directions.
Meanwhile, melt butter in a large skillet over medium-high heat. Add mushrooms and bell pepper to pan; sauté until tender. Add flour, Cajun seasoning and cayenne to pan; sauté 30 seconds. Stir in half-and-half; cook for one minute, stirring constantly. Add shrimp and cook until shrimp are done. Remove from heat and mix in pasta and parsley.
Yield: 2 or 3 servings
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