Cooking with the Coopers

Sweet Cornbread

2011-10-11T21:53:00.008-04:00

When I finally got around to seasoning the cast iron skillet that we bought years ago, I started looking for opportunities to use it. My first experiment was this sweet cornbread recipe from allrecipies.com. I have since cooked several batches and have tweaked the original just a little.

Ingredients:
1 cup all-purpose flour
1 cup yellow cornmeal
2/3 cup white sugar
1 teaspoon salt
3 1/2 teaspoons baking powder
1 egg
1 cup buttermilk
1/3 cup vegetable oil

Preheat the oven to 400 degrees. As indicated above, I used a cast iron skillet. Freshly seasoned, there was no need for greasing it, but after a few uses, a thin coat of shortening on the pan helped avoid sticking.

Put all of the dry ingredients into a large mixing bowl and then mix them together fully. I like to leave a little volcano crater in the middle as a place to pour the wet ingredients. Add the wet ingredients and beat until smooth ( I used an electric mixer). Pour the batter into the skillet and then bake for 15-18 minutes. Take it out of the oven once the edges start to brown and pull away from the side of the skillet. Check with a knife or toothpick to make sure that it is fully cooked in the center. Let cool, then cut.

I tried this recipe with regular milk, with a couple of tablespoons of butter, and with buttermilk. The buttermilk version was definitely the most moist, and I think the best. If you like your cornbread crumbly, stick with regular milk.

I'm thinking of adding some jalapeño next time for a sweet and spicy batch.

Vegetable Pasties

2011-10-11T18:21:00.005-04:00

Medina and I had our first pasties while walking on King's Road in London during our honeymoon. Ever since then I've been craving the authentic working-man's British street food. Tonight, I succeeded in recreating them. I started with this recipe from allrecipies.com, and modified it to suit our tastes.

Ingredients
Dough:
4 1/2 cups all-purpose flour
1 teaspoon salt
1 cup shortening
1 1/4 cups cold water

Veggie filling:
2 tablespoons olive oil
1 onion, thinly sliced
4 cloves garlic
2 carrots, thinly sliced
2 potatoes, peeled and diced
1 sweet potato, peeled and diced
2 tablespoons water
1 cube vegetable bouillon
salt and pepper, old bay seasoning to taste
1 egg, beaten

The first step is to put the dough together. Lacking whole wheat flour, I just went with regular unbleached white flour. Mix the flour and salt in a large mixing bowl. Cut the shortening in until the mixture reaches a crumby consistency, then mix the water in until all the dry ingredients are incorporated into the dough. I started with an electric mixer, but ended up using my hands to get the dough into a ball. Divide the dough into eight roughly equal pieces and roll those pieces into a ball, cover, and set aside.

Next, cut up your vegetables. Chop the onions and garlic first and put them into a large heavy skillet with the olive oil to begin them sautéing. Chop the potatoes, sweet potato, and carrots into small, roughly equal pieces to ensure even cooking. Once the onions are translucent, add the other vegetables, water, and veggie bouillon to the skillet. Add salt, pepper, and other seasonings to taste. Cook the veggies until they are soft enough for your liking.

Preheat the oven to 400 degrees. Roll the dough balls out into 6-8 inch circles and place a little less than a cup of the veggie mixture in the middle. Fold the dough over in half and pinch the edges together. Place the pasties on a baking sheet and brush the tops with the egg. Bake for about 35-45 minutes or until golden brown.

Mac & Cheese w/ spinach, red onion, and Italian sausage

2011-10-09T18:43:00.003-04:00

Got this recipe from the October 2011 edition of Everyday Food. In a large nonstick skillet, heat 1 tablespoon extra-virgin olive oil over medium. Add 1 medium red onion, halved and thinly sliced (or diced), and cook, stirring occasionally, until softened. Add 1/2 pound sweet Italian sausage and 1/2 teaspoon red pepper flakes and cook, breaking up meat with wooden spoon, until browned and cooked through. Add 4 cups macaroni & cheese (recipe below) to skillet, gently stirring to combine. Stir in 2 tablespoons of heavy cream and 5 ounces baby spinach (about 5 cups), and cook until spinach begins to wilt, 4 minutes. To serve, sprinkle with shredded Parmesan.

Note: I used all of the macaroni & cheese, not just 4 cups.

Three-cheese Macaroni

Coarse salt
1 pound elbow macaroni
5 tablespoons unsalted butter
6 tablespoons all-purpose flour
4 cups whole milk, room temperature
3/4 teaspoon ground mustard
1/2 teaspoon Old Bay seasoning
8 ounces white cheddar, shredded (3 cups)
4 ounces Monterey Jack, shredded (1 1/2 cups)
1/2 ounce Parmesan, grated (1/4 cup)

1. In a large pot of boiling salted water, cook macaroni according to package instructions. Drain.
2. In separate pot, melt 4 tablespoons butter over medium. Whisk in flour and cook, stirring frequently, until mixture is pale golden and has a nutty aroma, about 4 minutes.
3. Whisking constantly, slowly add milk. Cook, whisking along bottom of pot, until boiling, about 7 minutes. Reduce heat and gently simmer, stirring occasionally, until sauce is thickened, 10-12 minutes. Remove from heat and add 1 tablespoon butter, mustard, Old Bay, and cheeses. Stir until cheeses are melted and sauce is smooth; season with salt. Pour sauce over macaroni and stir to combine.

Cheese Grits Casserole

2011-10-09T10:17:00.003-04:00

Last night I decided to put a pork roast in the crock pot. I turned the crock pot on at 11:30 and let it cook on low until I woke up this morning - around 8:30. When I woke this morning the smell was intoxicating and I couldn't resist trying a bite. The meat was so tender. Roast makes a good breakfast, right? I made a cheese grits casserole to accompany the roast. Oh man, it was so good!

Boil 4 cups of water w/ 1 tsp salt
Add 1 cup grits and cook for 20-25 minutes (less time if you're using quick grits)
Lightly beat 4 eggs and stir into grits
Add 1 cup of grated sharp cheddar cheese
Stir in a few drops of Worcestershire sauce
Season with salt, pepper, and garlic powder
Pour into a sprayed 2 qt dish
Sprinkle with paprika
Bake at 350 degrees for 30 minutes or until top is puffed and lightly brown and firm
Spoon cheese grits onto a plate and top with tender pork roast & 1 tsp a jus
Declare the wonders of roast & cheese grits

Double Layer Pudding Pie

2009-12-28T15:14:00.002-05:00

Oh wow is this a delicious pie! And so easy to make.

1 1/4 cups cold milk
2 pkgs (4 svg size) chocolate instant pudding & pie filling
1 tub (8 oz) frozen non-dairy whipped topping, thawed, divided
1 keebler ready crust - graham pie crust

In large bowl, beat milk and pudding mix with wire whisk for 1 minute. Whisk in half of whipped topping. Carefully spread in crust. Spread remaining whipped topping over top. Garnish as desired. Enjoy immediately or refrigerate until ready to serve.

Note: Substituting french vanilla pudding for the chocolate and an oreo pie crust for the graham is another delicious option.

Sweet Potato Casserole

2009-12-28T15:10:00.002-05:00

This is a staple on our Thanksgiving & Christmas dinner menu. I have personally never prepared this dish. That responsibility always fell to someone else. My mom made it for our christmas dinner on Friday. Mmm!

Sweet Potato Casserole

3 cups sweet potatoes, cooked and mashed
1 cup sugar
2 eggs
1/2 cup milk
1/2 cup melted butter
dash of salt

Mix the above ingredients together. Put in a buttered dish. Cover with topping

Topping:
1 cup brown sugar
1/3 cup flour
1/3 cup melted butter
1/2 cup pecans

Mix thoroughly. Put on top of potatoes. Bake for 30 minutes at 350 degrees.

Orange Slice Cookies a.k.a. Christmas Cookies

2009-12-28T15:04:00.003-05:00

For as long as I can remember, my granny always made these cookies for christmas. Hence the name, christmas cookies. We never had them any other time during the year. Now my mom makes them and boy are they good. These rank pretty high on my list of favorite sweets. Unfortunately I ate them all before thinking to take a picture.

Orange Slice Cookies

1 lb. candy orange slices
2 cups sifted self-rising flour
1 lb. brown sugar or 3 cups
4 eggs slightly beaten
1 cup chopped nuts
1 teaspoon vanilla

Cut orange slices in small pieces, using scissors dipped in cold water. Add flour, then combine remaining ingredients and mix well. Spread in greased cookie pan. Bake in moderate oven (350) for about 35 minutes or until brown. Cool in pan. Cut into bars while warm. Do not refrigerate.

How To Deep Fry a Turkey

2009-12-25T13:17:00.023-05:00

My dad has been frying turkeys for at least 10 years. A fried turkey never disappoints. Frying a turkey requires several steps. First you need to defrost the turkey. Then the turkey needs to be cleaned and injected with the marinade. You also need to prep your cooking space.

Start with a 12-14 lb. turkey. To ensure the turkey is completely defrosted, remove the turkey from the freezer at least 24 hours prior to cooking. Once the turkey is defrosted, clean the turkey of all feathers and fat. Prepare the marinade (recipe and instructions below). After injecting the marinade into the turkey, refrigerate the turkey 10-12 hours before cooking.

Because of the smoke and oil splatters (and potentially a fire), it is best to cook the turkey outdoors. Cooking in a garage with the door open is also a possibility. Make sure to wear long sleeves, long pants, gloves and shoes to fully protect your skin from pops of oil. To prepare the cooking space, place a piece of cardboard or a piece of board down to sit the cooker on. This will catch any oil splatters and protect your flooring. Fill a 22 quart aluminum pot with approx 3 gallons of peanut oil. You might need to increase or decrease the amount of oil. The goal is to completely cover the turkey with oil while it cooks. And remember, it is easier to remove oil than to add it once it starts boiling. Attach the tank of gas to the burner via a regulator. Turn the heat up until the flames are coming from under the pot.

Heat the oil to 350 degrees Fahrenheit. This will take approximately 30 minutes. Warning: Keep a fire extinguisher nearby in case oil boils over and catches fire.

Once oil has heated to 350 degrees, lower the turkey very slowly into the oil (about 5 minutes to completely lower). Oil temperature will lower to about 300 degrees. If not, manually lower the heat to 300 degrees.

Cook the turkey approximately 3 minutes per pound and then check the internal temperature. The turkey should be well done before removing from the oil. Let the turkey sit for 15 minutes before cutting. Traditionally we cook two turkeys: one for picking immediately and one for the meal. Trust me.

You will want a turkey to pick. You won't be able to resist the crisy, golden skin and juicy meat.

Marinade Recipe & Instructions

2 tablespoons of salt
2 tablespoons of Tony's Creole Seasoning
2 tablespoons of worcestershire sauce
1 tablespoon of tabasco (chipotle)
1 tablespoon of celery salt
1 teaspoon of garlic juice
1 teaspoon of onion juice
1 teaspoon of lemon & pepper seasoning salt
1 teaspoon of meat tenderizer
2 teaspoons of Accent seasoning

Mix seasonings in a pint jar about 3/4 full in hot water. Inject liquid into turkey with syringe. When injecting, slowly pull the syringe out so the marinade doesn't collect in one spot. Refrigerate the turkey 10-12 hours before cooking.

Pumpkin Crunch

2009-11-26T08:47:00.003-05:00

This dessert won me over from my dislike of pumpkins and pumpkin flavored foods. Well, that is not entirely true as this is pretty much the only food I like that involves pumpkins. I will eat a piece of pumpkin pie if it's the only dessert in the room and if it is refrigerator cold. Anyway, you get the point. I don't like pumpkin. I signed up to make this dessert for our Thanksgiving meal with friends without even having the recipe. I realized a week ago that I better call my mom. She gladly passed it on and here it is for you:

Pumpkin Crunch

1 box yellow cake mix
1 can (15 oz) pumpkin
1 can (12 oz) evaporated milk
3 large eggs
1 1/2 cups sugar
1 tsp. cinnamon
1/2 tsp. salt
1/2 - 1 cup pecans (depending on your love of pecans)
1 cup butter (2 sticks), melted
Whipped topping, or not

Preheat oven to 350 degrees. Grease bottom of 13" x 9" pan. Combine pumpkin, evaporated milk, eggs, sugar, cinnamon and salt in a large bowl. Pour into 13" x 9" pan. Sprinkle dry cake mix evenly over the pumpkin mixture. Top with pecans. Drizzle melted butter over pecans. Bake @ 350 degrees for 50-55 minutes or until brown. Cool. Serve chilled. Top with whipped topping, if desired.

Award Winning Chili

2009-10-29T14:36:00.003-04:00

This is my mother's chili recipe. Some people in our family rave about it while others find it too spicy for enjoyable consumption. When the company my husband worked for announced an upcoming chili cookoff for charity, we decided to enter this recipe (with a little tweaking). My husband named it "Medina's teeth-kicker" and it won in the hot category and second place overall. I am actually not certain of the exact rankings, but I do recall an award. That's all that is required to call this an "Award Winning Chili". I think it is best served with a moist, sweet cornbread. Here's the recipe:

1 pound ground chuck
1 green bell pepper, chopped
1 onion, chopped
minced garlic (to your taste)
3 cans of Brooks brand chili beans (preferably hot & spicy)
2 cans Rotel brand tomatoes (diced tomatoes w/ green chilies)
Chili powder (to your taste)
Salt and pepper or a seasoned salt

Brown the ground chuck, pepper and onion. Drain off any grease. Add garlic and salt and pepper. Simmer about 10 minutes. In a large pot, add the beans, tomatoes and chili powder. Stir then add remaining ingredients. Heat to a boil. Reduce heat and simmer uncovered for 30 to 45 minutes.

MY NOTES: I add a couple of freshly chopped jalapeno peppers (with seeds) to the meat mixture as well as chili powder. Also, depending on the level of spiciness desired, I sometimes add cayenne pepper to the bean and tomato mixture.

Father's Day #2

2008-06-15T18:03:00.002-04:00

Here's the recipe for the creamy, cheesy potato casserole that accompanied the steak sandwich in the Father's Day feast:

Potato Casserole
1 1/2 cups fat-free sour cream
1 1/4 cups (5 oz.) finely shredded reduced-fat sharp cheddar cheese
1/2 cup fat-free, less-sodium chicken broth
2 tablespoons minced fresh onion
5 teaspoons butter, melted
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
1/8 teaspoon ground red pepper
1 (30 oz.) package frozen hash browns, thawed
1 (10.75 oz) can reduced-fat cream of chicken soup
cooking spray
1 cup coarsely crushed cornflakes
2 tablespoons chopped fresh parsley

Preheat oven to 350 degrees
Combine first 10 ingredients in a large bowl; spread evenly into a 13x9 inch baking dish coated with cooking spray. Sprinkle cornflakes over potato mixture.
Bake at 350 degrees for 1 hour or until bubbly. Sprinkle with fresh parsley.

My Notes
With the exception of a couple of changes, I followed this recipe exactly. I forgot to crush the cornflakes so they were whole and didn't settle into the casserole as much as I would have liked. I also forgot to sprinkle the casserole with fresh parsley. I specifically went in search of fresh parsley at the farmer's market yesterday with this casserole in mind and then I forgot it. Oops! The casserole turned out great and was a big hit. I think everyone went back for seconds. The recipe is supposed to yield 10 servings and I think that is pretty accurate. We had four people and after the meal we had a couple servings leftover.

Father's Day

2008-06-15T17:39:00.002-04:00

My parents came over for lunch today and in honor of father's day I cooked a meal that would make any man's mouth water. It involved meat, potatoes, cheese and butter. 'Nuff said. On the menu today was a steak sandwich and potato casserole. I have to give credit to The Pioneer Woman for the steak sandwich recipe. Over there she calls it "Marlboro Man's Favorite Sandwich". I call it delicious. Here's the recipe copied exactly from The Pioneer Woman with my notes to follow:

Steak Sandwich
2 to 3 pounds cube steak
1 large onion OR 2 small/medium onions
4 French/deli rolls
butter,man
Lawry's seasoned salt
Worcestershire sauce
tabasco

Slice onions and cook in 1/4 stick butter until soft and light brown. Remove and set aside. Slice cube steak against the grain. Season with Lawry's. Heat 2 tbsp butter over high heat (in the same skillet) until melted and beginning to brown. Add meat in single layer. Cook one side until brown, then flip and cook until brown, about a minute on both sides. Add 1/2 (at least) Worcestershire sauce, 5 to 6 shakes Tabasco and 2 tbsp butter. Add cooked onions. Stir to combine. Butter halved rolls and brown on skillet. To assember, lay bottom half of roll on plate. Place meat mixture followed by a spoonful of juice from the pan. Top with other half of roll, cut in half and devour!

My Notes
I used salt, cayenne pepper and garlic powder in place of Lawry's and I used 4 small onions. I chose hoagie rolls for the bread and I toasted them under the broiler instead of browning them in a skillet. A little mayo on the bread took the sandwich up a notch. My dad and my husband (and myself) love this sandwich. It's always a big hit and worth the extra time in the gym.

Back in the Kitchen

2008-05-14T12:23:00.003-04:00

Since we began our weight loss journey back in October, I have lost 53 pounds and my husband has lost 77. If someone tells you that weight loss is easy, they are lying. It is very hard work and a daily struggle. Now that we have returned to the land of making choices about food again, I have been experimenting with healthier recipes. One of our favorites is the following recipe:

Chicken & Vegetable Lasagna

9 no-boil lasagna noodles

1 jar (large) marinara or any ol pasta sauce

1 rotisserie chicken "savory" (remove skin and pick off the bones)

1 lb. bag frozen mixed vegetables

1 bag of low fat mozz cheese (or shredded parmesan if you're not worried about the fat)

pepper

nutmeg

In a 9x13, layer sauce, noodles, sauce, chicken, veg, cheese, noodles, sauce, chicken, veg, cheese, noodles, sauce, cheese, black pepper & nutmeg on the top. Cover with foil and bake at 350 for 40 minutes. Remove the foil and cook another 10 minutes to brown the cheese. Easy and tasty.

Eating healthy is not only about making good content choices, but also about portion size. That has been key to our success. When I make a dish, I immediately portion it out in storage containers; otherwise, I would eat until I was stuffed and then put away the leftovers. I also do this with fruit and vegetables. When I get home from the grocery, I wash and prep the f & v and then put them into 1 cup size storage containers in the fridge. This makes it very convenient to grab & go. Another plus is that we don't waste produce anymore. I don't know why, but I know this happens to everyone. You bring home produce from the grocery with the best intentions, but when you go to the fridge for something to eat and the grapes are sitting in the drawer still on the vine and not washed, you grab something else that is more convenient and leave the grapes to rot. I find that if I just go ahead and wash and prep everything immediately, I am more likely to eat something healthy when I'm feeling the munchies.

Cooking hiatus

2007-10-07T10:40:00.000-04:00

It saddens me to announce that I will not be cooking again until the first of next year. This week my husband and I started a 13 week weight loss program and all of our food is provided. The only things we will buy from the grocery are fruits and vegetables. I am very excited about the possibility of being thinner and healthier at the end of this, but I will miss cooking. See ya'll in 2008.

Corny Cakes

2007-06-22T09:06:00.000-04:00

It's been a while since I posted a recipe; not because I haven't been cooking, but because I haven't taken the time to sit down and post. Last night we had dinner with my husband's family in celebration of Father's Day. We had steak, green beans, salad and corn fritters with chili lime mayo. All of the food was delightful and quite tasty, but I will only be sharing one recipe with you, the scrumptious corn fritters and the zingy, tangy chili lime mayo (ok, so two recipes). Enjoy!

Corn Fritters with Chili-Lime Mayonnaise

3 cups corn kernels
1 cup flour
1 cup yellow cornmeal
1/3 cup finely grated Romano cheese
1-1/2 teaspoons baking powder
1 teaspoon salt
1/4 teaspoon chili powder
1 large egg, plus 1 yolk
1-1/2 cups buttermilk
1/4 cup chopped green onions, green part only
1/4 cup olive oil
2 tablespoons butter
2 limes
1-1/2 cups mayonnaise
1 tablespoon finely chopped jalapeno pepper

Timesaver: If you don't have time to cut kernels from the cob, you can substitute frozen corn kernels.

1. Make the fritters. Fill a medium saucepan halfway with water, and bring to a boil. Add the corn, and cook until just tender - 2 to 3 minutes. Drain, rinse under cold water, and set aside. Combine the flour, cornmeal, cheese, baking powder, salt, and chili powder in a medium bowl. Beat the egg, yolk, and buttermilk together in a small bowl. Whisk the egg mixture into the flour mixture until well combined. Stir in green onions and 1-1/2 cups cooked corn. Heat 2 tablespoons oil and 1-1/2 tablespoons butter in a large skillet over medium-high heat. Spoon 3 tablespoons batter for each fritter. Cook until golden - about 3 minutes each side. Repeat using remaining batter, oil and butter.

2. Make the chili-lime mayonnaise. Zest and juice a lime. Stir the mayonnaise, juice, zest, and jalapeno together in a small bowl until well blended. Slice the remaining lime into wedges. Serve the fritters warm with chili-lim mayonnaise, and garnish with remaining corn kernels and lime wedges.

Nutrition per serving - protein: 7g; fat: 31g; carbohydrate: 31g; fiber: 2g; sodium: 550mg; cholesterol: 55mg; calories: 430.

My Notes: Yum Yum Yum! These corn fritters are so delicious and scrumptious, it's hard to only eat one. And the chili-lime mayo, my oh my is it tasty. The zesty bits of jalepeno mixed with the creamy mayo and the tangy lime juice pair perfectly with the corn fritter. I did make a few changes to the chili-lime mayo that, in my opinion, greatly improved this already delectable dish. I could barely taste the lime juice so I added more. I don't know the exact measurements; I just tasted until I found the right combination. I also added chili powder, sea salt and a dab of chili paste to the mayo mixture. Perfecto!

Southern Comfort

2007-03-09T09:16:00.000-05:00

These recipes come to you all the way from Savannah, Georgia from the kitchen of Mrs. Paula Deen.

Chicken Breasts in Sour Cream Sauce

8 slices dried beef (in a jar)
8 skinless boneless chicken breast halves (7 oz. each)
4 slices bacon, cut in half
1 cup sour cream
one 10 3/4 oz. can condensed cream of mushroom soup
2 cups sliced fresh mushrooms

Preheat oven to 300 degrees. Lay one piece of dried beef on each chicken breast and wrap with a half slice of bacon. Place in a 13x9 inch casserole dish, seam side down. Mix sour cream, soup and mushrooms together. Pour over chicken breasts. Cover and bake for 1 1/2 hours. Serve with rice.

My notes: I used uncured bacon and low-sodium cream of mushroom soup to cut down on the salt in the dish and I left out the fresh mushrooms. I like my bacon crispy and the bacon in this dish was quite the opposite of crispy. I didn't care for the flavor or the texture of the dried beef/bacon/chicken combination. I served the chicken with the following rice dish:

Savannah Red Rice

1 cup chopped onion
1 cup chopped bell pepper
2 tablespoons butter
1 cup diced Hillshire Farms sausage
One 14 1/2 oz. can crushed tomatoes with juice
1 tablespoon Texas Pete or red hot sauce
1 cup tomato sauce
1 cup water
3 chicken bouillon cubes
Pepper to taste; add salt to taste if desired
1 cup uncooked white rice

Preheat oven to 350 degrees. In a saucepan over medium heat, saute' onion and bell pepper in butter. Add sausage; heat until mixture is slightly browned. Add tomatoes, hot sauce, tomato sauce, water and bouillon cubes. Season with pepper and salt as needed. Stir in rice. Pour mixture into a greased casserole dish and bake for 45 minutes.

My Notes: I used brown rice instead of white rice and I did not add salt to this dish. This dish could be a meal in itself. It was full of flavor and very filling. Yum!

Biggest Loser

2007-03-09T08:29:00.000-05:00

The following recipes came from The Biggest Loser cookbook:

Grilled Flank Steak with Roma Tomatoes

1/4 cup balsamic vinegar
1/4 cup water or low-sodium beef or chicken broth
1 tablespoon chopped garlic
1 tablespoon chopped fresh basil (or 1 tsp. dried basil)
1 tablespoon ground mustard seed
1/2 teaspoon freshly ground black pepper
1 1/4 pounds flank steak, trimmed of all visible fat
8 Roma tomatoes, halved crosswise

Combine the vinegar, water or broth, garlic, basil, thyme, mustard seed, and black pepper in a large zip-top plastic bag. Add the steak and seal the bag. Marinate refrigerated for at least 2 hours (no more than 12), turning the steak occasionally.
Prepare a fire in a charcoal grill or preheat a gas grill or broiler. Lightly coat the grill rack with cooking oil spray. Position the cooking rack 4 to 6 inches from the heat source.

Remove the steak from the marinade; drain and blot to remove excess marinade.

Place the steak and tomatoes on the grill rack or broiler pan. Grill or broil until browned, 4 to 5 minutes on each side for the steak and about 3 minutes on each side for each of the tomatoes. Watch the steak carefully as the balsamic vinegar can cause it to burn if not properly blotted. Check the steak for doneness by cutting into the meat. Let stand for 5 minutes on a cutting board. Cut the meat across the grain into very thin slices.

Nutrient Analysis per serving:
241 calories; 25 g protein; 8 g carbohydrates; 11 g total fat; 5 g saturated fat; less than 1 g monounsaturated fat; 60 mg cholesterol; 2 g fiber; 72 mg sodium.

My Notes: I love this recipe. The meat turned out very tender and full of flavor. I served the steak with the following rice dish:

Wild Rice and Toasted Almonds

1 teaspoon olive oil
1 cup wild rice, rinsed and drained
1/2 cup sliced mushrooms
1/2 cup chopped yellow onion
2 tablespoons chopped almonds (or almond meal)
1 tablespoon minced garlic
2 teaspoons chopped fresh thyme (or 1 tsp. dried)
2 cups fat-free chicken broth or vegetable broth
1/2 cup water

Preheat the oven to 375 degrees. In a large nonstick saute pan, heat the oil over medium heat. Add the rice, mushrooms, onion, almonds, garlic, and thyme. Cook about 5 minutes, stirring constantly, until the mixture is fragrant and the onion is just starting to soften. Do not allow the garlic or nuts to brown. Transfer the mixture to a 2-quart baking dish. Meanwhile, bring the broth and water to a boil and pour over the rice mixture in the baking dish. Cover with foil and bake 1 hour. Serve hot.

Nutrient Analysis per serving:
156 calories; 7 g protein; 25 g carbohydrates; 4 g total fat; less than 1 g saturated fat; less than 1 g polyunsaturated fat; 2 g monounsaturated fat; 0 mg cholesterol; 3 g fiber; 162 mg sodium.

My Notes: This dish is very easy to prepare. I left out the mushrooms and substituted almond meal for chopped almonds. I also used low-sodium, low-fat chicken broth. The rice was delicious and went well with the flank steak.

Feeding an Army

2007-02-26T21:52:00.000-05:00

I liked the first Rachel Ray dish so much that I decided to try another. The recipe says that the prep time is 15 minutes and the cook time is 20 minutes, but somehow I ended up in the kitchen for an hour and a half. It was worth it though.

Spicy Stir-Fried Pork Tenderloin with Sweet Potatoes and Broccoli

1/4 cup vegetable oil
2 1/2 tablespoons soy sauce
6 garlic cloves, finely chopped
1 small onion, finely chopped
1 1/4 teaspoons Chinese five-spice powder
12 to 16 dried Thai bird chiles (or 1/2 tsp. crushed red pepper flakes)
3 medium pork tenderloins (about 2 1/2 lbs. total), sliced crosswise 1/4 inch thick
1 large bunch broccoli (about 1 1/4 lbs.) - cut into florets, stems peeled and sliced 1/4 in. thick
1 1/2 lbs. sweet potatoes, peeled and cut into bite-size pieces
1 cup canned chicken broth
1 cup water
2 tablespoons cornstarch
4 cups, steamed jasmine or brown basmati rice

1. In a large resealable plastic bag, combine the oil, soy sauce, garlic, onion and five-spice powder. Lightly crush the chiles with the side of a large knife and add to the bag. Close the bag; shake to mix. Add the pork to the bag of spices and mix well; squeeze out the air and seal the bag. Chill the pork for at least 2 hours and up to overnight.
2. Fill 2 medium saucepans halfway with water and bring each to a boil. Add the broccoli to one pot and cook for 3 minutes; drain in a colander and rinse with cold water until cool. Cook the sweet potatoes in the other pot, simmering until barely fork-tender, about 5 minutes; drain and let cool.
3. Preheat a large nonstick skillet or a wok over high heat. If using the skillet, add half of the pork and its marinade (if using wok, add all of the meat at once) and stir-fry until the pork is no longer pink (about 4 minutes per batch). Transfer to a bowl and cook the remaining pork.
4. In a bowl, stir together the broth, water and cornstarch until smooth. Add the broth to a large skillet and cook over medium heat, stirring, until thickened and no longer cloudy, about 2 minutes. Add the reserved vegetables to the pan and cook, stirring often, until heated through. Add the pork and any juices to the pan and stir until heated through, about 2 minutes. Season to taste with salt and pepper and serve with steamed rice.

My Notes: I used lite soy sauce to reduce the amount of sodium in the dish, minced garlic from a jar, and cayenne pepper instead of crushed red pepper flakes. I decided to use jasmine rice and it was a perfect match for the spicy pork stir fry. Most "spicy" dishes aren't quite as spicy as we like it so we topped ours off with some scorching chili paste. This dish was very tasty and one that we will have again. I didn't realize until afterwards that I had cooked a meal for 8 people so next time I will definitely cut this recipe at least in half.

Family Recipe

2007-02-26T21:15:00.003-05:00

My husband's mother was a wonderful cook and she always had something tasty waiting on us each time we visited. One of the first meals that I had at her house was chicken and dressing casserole with homestyle green beans and her famous angel biscuits, a truly southern meal (the only thing missing was the sweet tea). It was heavenly! The following recipe is an adaptation of the original.

Chicken and Dressing Casserole (from the kitchen of Rebecca Morgan)

3-4 large, boneless chicken breasts
1 can mushroom soup
1 cup sour cream
1 pkg. Pepperidge Farm herb stuffing mix
1 stick butter
3 cups chicken broth

Brown the chicken in a pan with olive oil and salt & pepper. Cut the chicken into small cubes. Place the cubed chicken in a 9"x 13" pan. Mix mushroom soup and sour cream. Pour over chicken. In separate bowl, put stuffing mix, melted butter and the broth. Mix well. Spoon over top of chicken. Bake at 325 degrees for 45 minutes or until golden brown.

My Notes: In order to be a little more health conscious, I use low sodium mushroom soup, low sodium chicken broth, unsalted butter, and fat free sour cream. It never disappoints.

I had to do it

2007-02-21T23:07:00.000-05:00

I was a Rachel Ray virgin until tonight. I've watched enough of her show to know that she annoys me, but she always seems to be cooking up something tasty and she's so darn quick and perky in the kitchen. No, I did not buy one of her cook books or magazines, but I did, however, copy a recipe from someone else's magazine. I am now a fan of her food (but her voice still irritates me). Without further ado, I give you...

Smashed Super Skins with Steak-and-Pepper Hash

4 large starchy potatoes, such as Idaho
Salt
3 Tbsp. vegetable oil
2 Tbsp. unsalted butter
2 garlic cloves, chopped
4 scallions, chopped
One 1 lb. sirloin steak, no more than 1/2 in. thick, trimmed and thinly sliced into pieces abotu 3 in. long and 1/4 to 1/2 in. wide.
Freshly ground pepper
2 Tbsp. Worcestershire sauce
2 poblano chile peppers (or red bell peppers, for less spiciness), seeded and thinly sliced
1 medium red onion, thinly sliced
2 to 3 Tbsp. fresh thyme, chopped
1 lime, cut into wedges
1/2 c. sour cream or reduced-fat sour cream
1/4 to 1/2 c. milk, depending on how soft you like your mashers
One 10 oz. package shredded sharp cheddar cheese

1. Cut the unpeeled potatoes into large chunks. Place the potatoes in a pot and cover with cold water. Cover the pot and bring to a boil over high heat. Uncover the pot, add salt to season and continue cooking the potatoes until they are fork-tender, about 12 to 15 minutes.
2. Place a small saucepan over low heat and add about 1 Tbsp. of the oil (eyeball it), the butter, garlic and scallions. Let the mixture melt together and infuse. Cook over low heat for 5 minutes. Turn off the heat and let stand.
3. Heat a large nonstick skillet over high heat. Season the steak with salt and pepper, then add a Tbsp. of oil. The oil will smoke - don't freak out; just add the meat and start searing it. Brown the strips on all sides, then hit the steak with some Worcestershire sauce.
4. Push the meat to one side of the skillet and add another Tbsp. of oil, then the peppers and onion. Season the veggies with salt and pepper and toss them until the edges sear, another 1 to 2 minutes. Stir the meat and veggies together. Add the thyme and cook another 2 to 3 minutes, keeping everything moving around like a stir-fry. Turn off the heat and squeeze the juice from the lime wedges over the steak and veggies. Taste and season.
5. Drain the potatoes, then return them to the hot pot to evaporate some of the liquid. Add the reserved garlic and scallion mixture to the potatoes along with the sour cream and start smashing away with a masher. Add 1/4 cup to 1/2 cup of milk to get the potatoes to the desired consistency, then mash in the cheese. Season with salt and pepper. Pile up the mashed super skins in a bowl and top with steak hash.

My Notes: I used 7 red gourmet potatoes instead of Idaho's and I used red and green bell peppers instead of poblano's. The sweetness of the red bell peppers was a great compliment to the savory potatoes. I was all out of thyme so I left it out and didn't even miss it. I served this dish with a light side salad. The meal turned out great and my husband loved it as much as I did. Success! Thank you, Rachel Ray.

Men love it! And so do women.

2007-02-21T16:04:00.000-05:00

At my bridal shower, the hostess asked everyone to write down a favorite recipe and then she bound them together for me. One of those recipes was "Pleasant Hill Shaker Village Meatloaf" contributed by my friend, Kathy. I found the broccoli rice cup recipe in a Kraft foods magazine.

Pleasant Hill Shaker Village Meatloaf (as written by Kathy)

1-1/2 lbs. hamburger meat
1/2 c. onions (chopped)
1/2 c. green pepper (chopped)
1/4 c. celery (chopped)
1 small can tomato juice (6-8 oz)
3/4 c. oats
1 egg
1 tsp. salt
1/2 tsp. pepper

Mix hamburger, salt, pepper, green peppers, onion, celery & egg. Mix in oats & add tomato juice. Use fork to mix to avoid packing. Shape into loaf. Place on rack covered in aluminum foil with slits pricked to allow juice to drain into pan underneath. Bake at 375 degrees for 1-1/2 hours. Men love it!

My Notes: I made several changes to this recipe so my comments do not fairly reflect the actual outcome of the original recipe. I used 2 lbs. of beef instead of 1 1/2 lbs. I left out the celery and I substituted bread crumbs instead of oats. I also separated the mixture into two loafs (which cut the cooking time in half) and put them on a vented baking pan instead of wrapping them in tinfoil. The meatloaf was moist, but it was lacking in the flavor department. Next time I will probably add other spices and top the meatloaf with some sort of sauce.

Rice, Broccoli 'n Cheese Cups

1 c. Minute white rice, uncooked
1 c. chicken broth
1-1/2 c. frozen chopped broccoli, thawed and drained
2/3 c. shredded mozzarella cheese
1/4 c. ranch dressing
2 eggs, lightly beaten

Preheat oven to 350 degrees. Prepare rice as directed on package, substituting chicken broth for the water. Place cooked rice in large mixing bowl; cool slightly. Stir in remaining ingredients until well blended.

Spoon mixture evenly into 8 greased muffin cups.

Bake 25 min. or until lightly browned.

My Notes: This is the second time I've tried this recipe. The first time it turned out in perfect little cups, but this time the cups weren't very firm. The taste was incredible, but all the cups ended up together in a bowl. I eyeballed the measurements so I'm guessing I just added too much moisture. I will definitely give this one another go.

What's for dinner?

2007-02-21T15:35:00.000-05:00

Cooking is something I love to do so I'm always looking for new and exciting recipes for my husband and I to try. I really enjoy the whole process from making the grocery list to putting the food on the table and I take pride in preparing a delicious meal with a lot of love in every bite. The best part to me is taking my apron off and sitting down to enjoy the meal with someone I love.

I grew up in the south and southern women are not known for being health conscious cooks. They are known, however, for making soulful, savory dishes and I like to think that my cooking falls into that category, not the healthiest thing for you, but definitely tasty. To quote Paula Deen, " You have to understand, southern cooking comes from within. We show our love for someone through the kitchen, through food. We bake a pie or a cake as a welcoming gift or as a show of support in tough times. Southern cooking is comfort food. It's flavorful and filling and it makes you feel good." I decided to start this food blog as a way to share my love for good food. I hope you enjoy!