Thursday, September 3, 2015

Arugula and Spinach with Grilled Peaches Salad

A recipe for peppery greens topped with the perfect sweetness of a grilled peach.







































  • 3 large peaches, peeled and halved
  • 1 tablespoon canola oil
  • Salt and pepper to taste
  • 6 cups arugula and spinach mix
  • 1/2 cup freshly grated Parmesan Cheese
  • peach vinaigrette 


Gently toss peaches in canola oil.
Salt and pepper to taste.
Grill, covered with grill lid, 2 minutes on each side or until charred.
Serve over arugula and spinach.
Top with Parmesan cheese.
Serve with peach vinaigrette .







































Peach Vinaigrette Recipe

Peach Vinaigrette

Making salad dressing at home is so easy.  Try this Southern peach dressing recipe for a bit of sweetness and tang.






  • 1 large peach, peeled and chopped
  • 6 tablespoons canola oil
  • 2 tablespoons Champagne vinegar or white vinegar
  • 2 tablespoons honey
  • 1/4 teaspoon salt 
  • 1/8 teaspoon pepper                



Process  peach, oil, vinegar and honey in a blender until smooth.
Add salt and pepper.
Chill until ready to serve.


































Wednesday, September 2, 2015

Shrimp Bisque

A creamy rich bisque recipe that creates a soup with intense shrimp flavor. 








































  • 1 pound shrimp in shells
  • 1 carrot, chopped
  • 1 stalk celery, chopped
  • 2 green onions, chopped
  • 1 clove of garlic
  • 1/2 teaspoon salt
  • water
  • 2 tablespoons butter
  • 2 tablespoons tomato paste
  • 2 tablespoons flour
  • 1 1/2 cups heavy cream
  • smoked paprika

Peel, devein and chop shrimp coarsely, reserve shells
Chill shrimp until later.
Place shrimp shells, carrots, celery, garlic and salt into a 1-quart saucepan.
Cover with water.
Bring to a boil.
Reduce heat and simmer for 30 minutes.
Pour broth through strainer, discard solids.
Melt butter in saucepan.
Add tomato paste and flour.
Cook 2 minutes.
Add reserved shrimp stock, stirring to blend.
Bring to a boil.
Reduce heat to a simmer.
Add heavy cream.
Simmer 10 minutes.
Add shrimp to bisque.
Simmer 10 minutes.
Serve, garnish with a sprinkling of smoked paprika.





































Printable Recipe

Tip:
Shrimp stock can be made anytime you have shrimp shells.  It can be frozen up to 3 months.  Use to add another level of flavor to other seafood dishes.






Tuesday, September 1, 2015

Focaccia

A simple, easy recipe for a flavorful classic focaccia bread.  Focaccia is great on its own or for sandwiches.







































  • 2 1/4 teaspoons dry yeast or 1 packet
  • 1 tablespoon sugar
  • 1 3/4 cups warm water
  • 5 cups all-purpose flour
  • 1 tablespoon salt
  • 3/4 cup extra virgin olive oil, divided

Mix yeast, sugar and warm water together into a mixer bowl.
Let mixture set for 15 minutes in a warm place.
Add flour, salt and 1/2 cup olive oil to bowl.
Mix well.
Using a dough hook knead for 5 minutes on medium speed.
Remove from bowl onto lightly floured work surface.
Knead by hand two to three times, shaping into a ball.
Place in a lightly greased bowl, cover and let rise until double in bulk, at least 1 hour.
Grease a sheet pan with remaining olive oil.
Place dough onto sheet pan, pressing it to fit pan.
Turn dough over to coat with oil.
With fingers poke holes all over dough's surface, pressing completely through dough.
This will give it the dimpled look of focaccia.
Let rise in a warm place until doubled in bulk or about 1 hour.
Bake in a preheated 425-degree oven for 25 minutes or until golden brown.







































Printable Recipe

Cost $2.30  


Sunday, August 23, 2015

Easy Butterscotch Sauce

A super simple recipe for butterscotch sauce. Perfect for a butterscotch sundae.








































  • 1/2 cup evaporated milk
  • 3/4 cup brown sugar, firmly packed
  • 1/4 cup sugar
  • 1 tablespoon light corn syrup
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon rum extract

Heat milk, sugars and corn syrup over medium heat until sugars dissolve.
Remove from heat.
Add vanilla and rum extract.
Chill.
Blend with an emersion blender until smooth.
Makes about 1 cup.






































Printable Recipe

Saturday, August 22, 2015

Easy Fudge

Easy fudge recipe for a mouth watering, unforgettably delectable candy.








































  • 1 2/3 cups sugar
  • 2/3 cup evaporated milk
  • 1 tablespoon butter
  • 1/2 teaspoon salt
  • 1 11.5-ounce package milk chocolate chips
  • 16 large marshmallows
  • 1 teaspoon vanilla extract
  • 1 cup chopped nuts


Combine sugar, milk, butter and salt in a medium sized saucepan.
Bring to a boil, cook 5 minutes, stirring constantly.
Stir in chocolate chips, cook until melted.
Remove from heat; add marshmallows, vanilla and nuts, mixing well.
Pour into a 8-inch pan.
Cool and cut into squares.







































Printable Recipe

Tuesday, August 18, 2015

Shrimp Pate'

A delectable mildly spiced shrimp spread recipe.






































  • 1 pound shrimp, cooked
  • 1 stick butter, at room temperature
  • 4 ounces cream cheese, at room temperature
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon Cajun seasoning
  • 1 teaspoon lemon juice
  • minced chives for garnish

Place all ingredients, except chives, into bowl of food processor.
Blend until paste.
Place in mold and chill.
Unmold and garnish with chives.
Serve at room temperature with crackers or toast points.

Tip: 
I used a leftover boiled shrimp that was spicy.  If using precooked or steamed shrimp from supermarket you will need to add more seasoning.



Dessert Pineapple Sauce

This simply pineapple sauce recipe elevates angel food cake to the next level. 






































  • 3 ounces pineapple juice
  • 1 tablespoon cornstarch
  • 1 8-ounce can sweetened crushed pineapple
  • 2 tablespoon lemon juice

Blend pineapple juice with cornstarch until smooth.
Cook stirring constantly until thickened and clear.
Add crushed pineapple.
Cook 3 minutes.
Remove from heat.
Stir in lemon juice.
Chill before serving.
Makes about 1 cup.




Printable Recipe

Thursday, August 13, 2015

Blueberry Cream Cheese Muffins

A blueberry muffin recipe that is equally good with fresh blueberries or frozen blueberries.






































Blueberry Cream Cheese Muffins

  • 1 cup fresh or frozen blueberries
  • 2 cups all-purpose flour, plus 2 tablespoons
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • pinch of salt
  • 3 ounces cream cheese, softened
  • 3/4 cup sugar
  • 2 teaspoons lemon juice
  • 1/2 teaspoon lemon zest
  • 2 teaspoons vanilla extract
  • 1/4 butter, melted
  • 1/2 cup milk
  • 2 eggs

Toss blueberries with 2 tablespoons of flour.  Set aside.
Mix flour, baking powder, baking soda and salt.
In mixer beat cream cheese and sugar until smooth.
Add lemon juice, lemon zest and vanilla.
Beat in butter and milk.
Add eggs one at a time, beating after each egg.
Add flour mixture and mix until just moistened.
Fold in blueberries.
Fill paper-lined muffin tins about 2/3's full.
Bake in 400 degree preheated oven for 18 to 20 minutes.
Makes about 16 regular muffins.



 
Printable Recipe









































Hot out of the oven





Saturday, August 8, 2015

Peppered Cheese Tarts

A quick and easy recipe for an impressive appetizer.









































  • 1 can flaky layer refrigerated canned biscuits
  • 3 ounces cream cheese
  • 4 ounces pepper jelly

Separate each biscuits into two layers.
Place into mini-muffin tin, pressing up sides of pan.
Cut cream cheese into 1/2" squares.
Place a square of cheese in center of each muffin.
Top cream cheese with 1/2 teaspoon of jelly.
Bake in preheated 400-degree oven for 8 to 10 minutes or until brown.
Carefully remove from muffin tins.
Serve warm or at room temperature.


Makes 20 tarts.








































Tip:

Different jellies may be used for pepper jelly.
Try Pecan Peach Pepper Preserves
http://mississippisupper.blogspot.com/2015/05/pecan-peach-pepper-preserves.html







Friday, August 7, 2015

Summer Fresh Fruit Salad

Summer's Bounty





 
 
  • 2 teaspoons cornstarch
  • 1/2 teaspoon ground ginger
  • 2 tablespoons sugar
  • 1 cup pineapple juice
  • 1 cup blueberries
  • 1 cup fresh strawberries
  • 1 cup fresh peaches slices
  • 1 cup fresh pineapple chunks
  • mint leaves for garnish

Combine cornstarch, ginger and sugar.
Add pineapple juice, stirring until smooth.
Over medium heat bring sauce to a boil.
Remove from heat and cool.
Toss fruit together in a bowl.
Pour cooled dressing over fruit, gently toss to coat.
Store in refrigerator up to 8 hours.
Serve in individual serving dishes.
Garnish with mint leaves.




Thursday, July 30, 2015

Shark Bite Cocktail

A cocktail recipe that looks like ocean water with blood in the water.  Perfect for shark week.









































  • 1 1/2 ounces coconut rum
  • 1 ounce blue curacao
  • 3 ounces pineapple juice
  • squeeze of lime juice
  • 3 drops grenadine syrup


Mix rum, blue curacao and pineapple juice together.
Pour over crushed ice.
Squeeze lime into drink.
Add 3 drops of grenadine syrup.











Orange and Spinach Salad

A recipe that has just the right blend of sweetness.







































4 cups fresh baby spinach
2 oranges, peeled and sliced
1/2 large red onion, sliced into rings
1/3 cup grated Havarti cheese
3 tablespoons sugar
3 tablespoons vinegar
3 tablespoons vegetable oil
3/4 cup orange juice
1 egg, beaten
1 teaspoon orange zest



Arrange spinach, orange slices and onion rings on serving platter.
Chill until ready to serve.
Whisk sugar with vinegar together until sugar dissolves.
Whisk in oil until blended.
Add orange juice and beaten egg, blending well.
Cook over medium heat until slightly thickened, about 5 minutes.
Pour dressing though sieve.
Add orange zest.
Chill.
Serve salad with chilled dressing on the side.

Tuesday, July 28, 2015

Cheddar Cheese Wafers

A recipe for a savory shortbread cookie wafer.









  • 1 1/2 cups butter, softened
  • 1 pound sharp Cheddar cheese,shredded
  • 4 cups all-purpose flour
  • 1 1/2 teaspoons salt
  • 1 teaspoon ground red pepper
  • 1/2 teaspoon paprika
  • 1/2 teaspoon dry mustard
  • 1 tablespoon finely minced parsley

Mix butter and cheese with an electric mixer until blended.
Gradually add rest of ingredients until blended.
Chill dough 2 hours.
Divide dough into 4 equal portions.
Roll into four 8" logs.
Wrap in plastic wrap.
Chill 8 hours.
Slice into 1/4" rounds.
Bake on ungreased cookie sheets in a preheated 350-degree oven for 15-20 minutes or until lightly brown.







































Serve with salad instead of croutons.








































Tip:

Rolls may be stored in freezer.  Partially thaw and bake as usual.



Monday, July 27, 2015

Baby Fresh Spinach and Apple Salad

A crispy spinach salad recipe with a sweet tangy vinaigrette.  An outstanding way to increase your vegetable and fruit consumption.








































  • 4 cups baby fresh spinach
  • 1 small Granny Smith apple, chopped
  • 1/2 cup cashews
  • 1/2 cup golden raisins
  • 1/4 cup sugar
  • 1/4 teaspoon garlic salt
  • 1/4 teaspoon celery salt
  • 1/4 cup apple cider vinegar
  • 1/4 cup vegetable oil



Toss spinach, apples, cashews and raisins together.
Combine sugar with garlic and celery salt.
Whisk with vinegar until sugar dissolves.
Whisk in oil until blended.
Serve salad with dressing on the side.


Lemon-Almond Cheesecake Ball

A recipe for a dip that has the creaminess of cheesecake. 







































  • 8 ounces cream cheese, at room temperature
  • 4 ounces butter, at room temperature
  • 2/3 cup sugar
  • 1/3 cup powdered sugar
  • 1 package lemon drink powder, Kool-Aid
  • 1/4 cup almond meal
  • slivered almonds for garnish

Mix cream cheese and butter until creamy.
Add sugars and lemon powder
Add almond meal.
Mix until smooth.
Line mold with plastic wrap.
Pour into mold.
Chill 8 hours or overnight.
Unmold on serving tray.
Garnish with slivered almonds.
Serve with apple slices or salty pretzels.








































Make-ahead and freeze for later.





Sunday, July 26, 2015

Cotton Candy Martini

A recipe for a delightful, fun cocktail.







































  • 1 bag pink cotton candy
  • 2 ounces vodka, chilled
  • 1 ounce cranberry juice, chilled
  • 1 ounce pineapple juice, chilled


Fill martini glass with cotton candy.
Shake remaining ingredients over ice.
Strain into martini glasses.




































.

Tip:

The cotton candy melts quickly, so present the glass filled with the cotton candy first before pouring.
Its fun to watch the cotton candy dissolve right before your eyes.
For a non-alcoholic version omit vodka and substitute 2 ounces lemonade.


 





How to Make Fresh Cranberry Juice

A recipe straight from the bog that produces a jewel red refreshing beverage. One of only three fruits native to American, cranberry juice is bitter and needs to be sweetened to produce a mild tart beverage.  Cranberries have been touted for years for their health benefits.









































  • 1 12-ounce package cranberries, fresh or frozen
  • 4 cups water
  • sugar to taste

Wash and drain cranberries.
Place in saucepan.
Pour water over cranberries.
Bring to a boil and cook for 10 minutes.
The cranberries will pop.
Remove from heat and let sit 20 minutes.
Strain juice through several layers of cheesecloth.
Reserve pulp for another use.
Combine cranberry juice with sugar to taste.
Heat juice for 5 minutes do not boil.
Chill and serve.

Tip:
Cranberries are only available a few months of the year, but they freeze well.
The juice can also be canned.

Tuesday, July 21, 2015

Microwave Cheese Sauce

A outstanding, easy, microwave recipe to serve over soft tacos along with your other toppings.







































  • 1 tablespoon butter, melted
  • 1 tablespoon all-purpose flour
  • 1/4 teaspoon salt
  • 1 cup milk
  • 1/2 cup grated Colby cheese


Mix all ingredients together in a microwave safe bowl until smooth.
Microwave on high 2 minute, stir.
Microwave an additional 1 minute, stir.
Add grated cheese, stirring to melt cheese.
Return to microwave and cook an additional 1 minute.

Tips:

An immersion blender works wonderful for stirring this sauce.  A first-rate way for creating a smooth velvet cheese sauce.
Other cheese maybe substituted for Colby.  Good choices are cheddar, Monterey Jack or try one flavored with jalapenos for extra heat.






































Frankoma Pottery

While living in Oklahoma, I purchased a set of Frankoma pottery from their gift shop in Sapulpa.  The pattern is Ranch with a White Sand glaze. The dinnerware is made from clay dug from Sugar Loaf Hill near Sapulpa, Oklahoma. The red-brick colored Sapulpa firing clay gives the pottery a unique look of older terra cotta.  John Frank, a professor at the University of Oklahoma in the 1930's, developed glazes that let the color of the clay partially show through.  Frankoma has enjoyed increased publicity from exposure on various television shows, by Martha Stewart's personal collection, and in antique stores throughout the United States. The pottery is still affordable and is both visually pleasing and functional.  Frankoma Pottery, after being in operation since 1933, closed and shut down its operation in 2004.  The molds and name were bought and now they sell limited pieces on the Internet.   
  


Monday, July 20, 2015

Southern Breeze

Sweltering summer heat made bearable by a Southern Breeze.







































  • 1 0.22-ounce packet Kool-Aid Blue Raspberry Lemonade
  • 1 cup of sugar
  • 6 cups water
  • 1 6-ounce can frozen lemonade
  • 1 46-ounce can pineapple juice
  • 1 2-liter bottle ginger ale, chilled

Mix Kool-Aid powder with sugar and water.
Pour into ice cube trays and freeze.
Mix frozen lemonade and pineapple juice together.
Chill until ready to use.
Just before serving pour ginger ale into pineapple juice mixture.
Pour over Kool-Aid ice cubes.
Serve.

Tip:

To make individual servings mix 1/3 cup pineapple juice mixture with 1/2 cup ginger ale.
Pour over Kool-Aid ice cubes.



Shared at Saucy Saturdays Link Party







Saturday, July 18, 2015

Sweet Lemonade

A perfect summer drink to enjoy anytime.







































  • 2 cups simple syrup
  • 1 3/4 cups fresh lemon juice
  • 3 cups water
  • lemon slices or wedges for garnish

Stir first 3 ingredients together.
Serve over ice.
Garnish with lemon slices.


Recipe for Simple Syrup

Simple Syrup

2 cups sugar
1 cup water

Bring to a boil over medium heat.
Reduce heat, simmer, stirring often until sugar dissolves.
Cool.

Saturday, July 11, 2015

Plum Jelly

Yellow local plums make a beautiful golden jelly.







  • 5 pounds plums, washed and sorted
  • 1 1/2 cups water
  • 6 1/2 cups sugar
  • 1/2  teaspoon butter
  • 1 1.75- ounce package powder pectin or 6 tablespoons
Pit plum and chop.
Add chopped plums and 1 1/2 cups water into a large saucepot. 
Bring to a boil.
Reduce heat, cover and cook for 10 minutes on medium-low, stirring often.
Pour prepared fruit into jelly bag or strain though several layers of cheesecloth.
Let fruit drip for several hours.
Don't force juice though jelly bag.
Measure juice, add up to 1/2 water if needed to make 5 1/2 cups.
Add 5 1/2 cups plum juice to large saucepot.
Add powdered pectin.
Stirring bring to a boil
Add butter.
Butter will help prevent foaming.
Add sugar all at one time. 
Bring to full rolling boil, a boil that cannot be stirred down.
Cook 1 minute, stirring constantly.
Remove from heat.
Skim off foam with a metal spoon.
Ladle into hot sterilized jars, leaving 1/4 inch head space.
Clean rims of jars and cap with 2-part lids.
Process in boiling water bath for 5 minutes.
Remove from canner and cool. 
Makes nine 1/2 pint jars.


Tip:
After making juice run plum pulp though a food mill to make plum puree.
Mix puree and sugar to taste together in a medium sauce pot.
Bring to a boil.
Reduce heat and cook 2 minutes.
Cool.
Store in refrigerator.
Freeze for longer storage.
Great for adding to fruit smoothies and muffins.

Monday, July 6, 2015

Tomato Fiesta Salsa

Preserve summer's tomatoes with this Tomato Fiesta Salsa.












































  • 6 pounds tomatoes, peeled cored and chopped
  • 2 cups banana peppers, seeded and chopped
  • 1 cup sliced green onions
  • 1/2 cup chopped jalapeno peppers
  • 3 cloves of garlic, minced
  • 1 tablespoon fresh marjoram
  • 1 teaspoon canning salt
  • 1/2 cup cider vinegar
  • 2 tablespoons lime juice
  • 1 tablespoon sugar


Mix all ingredients together in a large saucepot.
Bring to a boil.
Reduce heat and simmer 10-minutes.
Ladle into hot sterilized jars, leaving 1/4 inch head space.
Clean rims of jars and cap with 2-part lids.
Process in boiling water bath for 15 minutes.
Remove from canner and cool. 
Makes 5 pint jars.






































Printable Recipe

 

Sunday, July 5, 2015

Banana Breeze Pie

Banana cream pie that's a breeze to make.









































  • 1 8-ounce package cream cheese, softened
  • 1 14-ounce can sweetened condensed milk
  • 1/3 cup lemon juice
  • 1 teaspoon vanilla extract
  • 3 bananas, sliced and dipped in additional lemon juice
  • 1 graham cracker pie crust
  • banana slices for garnish
  • whipped cream
  • caramel sauce

In mixer bowl beat cream cheese until light and fluffy.
Add sweetened condensed milk.
Add lemon juice and vanilla.
Stir until thickened.
Line pie crust with banana slices.
Top with cream cheese filling.
Refrigerate 2 to 3 hours or until firm.
Slice into 8 servings.
Garnish each slice with additional banana slices dipped in lemon juice, whipped cream and caramel sauce.



.

Thursday, July 2, 2015

Frozen Margaritas


A tart frozen drink to help cool down on a hot summer day.       








































  • 2 1/2 cups ice cubes
  • 1/3 cup tequila
  • 1/3 cup fresh lime juice 
  • 1/4 cup simple syrup
  • 1/3 cup salt
  • 1 lime, cut into wedges

Blend ice, tequila, lime juice and simple syrup in blender until smooth.
Pour salt in saucer.
Rub rim of glasses with lime wedge.
Dip glass rims in salt.
Pour margaritas into glasses.
Garnish with lime wedges.

Wednesday, June 24, 2015

Zucchini Noodles with Lime Tomato Salsa


 
Summer's bounty with a new twist.







































  • 2 medium zucchinis
  • 1 large tomato, chopped
  • 3 tablespoons cilantro, chopped
  • 1 teaspoon jalapeno pepper, finely chopped
  • 2 tablespoons green onions, finely sliced
  • 1 teaspoon lime juice
  • 1/4 teaspoon salt

Use a spiral vegetable slicer to make zucchini noodles.  Set aside.
Mix remaining ingredients together in a bowl.
Season to taste with additional jalapeno, lime juice, and salt.
Toss with zucchini noodles.
Serve immediately.






I received a Very Healthy Spiral Vegetable Slicer for free to review from VarietyLand.  This easy to use kitchen gadget will add a healthy twist to your meals.  I have only used it to make the zucchini noodles, but I can't wait to try sweet potatoes next. I was delighted at how easy and effortless it was to create the long noodles.  Perfect for all the fresh summer vegetables.  The Very Healthy Spiral Vegetable Slicer is made of high-quality durable plastic with stainless steel blades that are built to last.  Clean-up was a breeze, just rinse under running water.  I didn't even need to use the brush that was included with it.  So if you want to try a spiral vegetable slicer, I would highly recommend Very Healthy Spiral Vegetable Slicer by VarietyLand available from Amazon.