Jal's Kitchen

Multigrain Porter Bread

noreply@blogger.com (jalera) — Tue, 05 Apr 2011 16:40:00 +0000

This bread came out better than I thought it would because I am not a fan of porter beers. I find them to be to bitter. It came out slightly sweet, with a pleasant bitter aftertaste. The whole grains in the bread give a nice chewiness and interesting texture. I did the dough in my bread machine, set for dough only. It is a sticky dough. I had this with a very hearty lentil stew. It was a warm, comforting and earthy dinner for a rainy day.

Mulitgrain Porter Bread

12 ounces of a porter or stout type beer ( I used The Duke of Winship from Middle Ages Brewing)
2 tablespoons of wild rice
2 tablespoons of millet
2 tablespoons of steel cut oats
2 tablespoons of wheat berries
2 tablespoons of spelt
2 tablespoons of quinoa
1 tablespoon butter
3 tablespoons brown sugar
1 teaspoon salt
3 cups bread flour
4 tablespoons yeast

In a small saucepan, combine the whole grains, the beer, the salt, the butter and the sugar. Bring to a boil and cook for 5 minutes. Turn off the heat and let the mixture sit until completely cool. Pour the grain/beer mixture into the bread machine, then add the flour and yeast. Set for dough only. When it has finished in the bread maker, you can either finish it there or do what I do because I don't like the pan of mine, shape it and bake in a 400 degree oven. It should be golden brown and sound hollow when you tap the bottom of the loaf.

Margarita Cake

noreply@blogger.com (jalera) — Wed, 23 Mar 2011 01:35:00 +0000

Technically, because it uses rum (I'm not a tequila fan), I think this is a daquiri cake. Whatever, go make it. I haven't yet, hence the lack of a photo. But I plan on it. You should too, right now.
A note about the rum... I chose Prichards because A) It's good.. reeeeeally good and B) He's local and I try to support local products.

Cake part

1 package of cake mix(white, yellow, orange or lemon)
1 package unsweetened lemonade mix (Kool-Aid)
1/2 cup vegetable oil
1/2 cup frozen Bacardi margarita mix, divided
1/4 cup water
4 large eggs, lightly beaten
1/2 cup Prichards rum (why is the rum always gone?!?)
2 tablespoons triple sec

Soaking syrup

1 can sweetened condensed milk
1 1/2 tablespoons Prichards rum
1 tablespoon triple sec
1/4 teaspoon lime zest
1 tablespoon lime juice

Directions
Preheat your oven to 350 degrees. Lightly grease and flour a 9x13 inch pan and set it aside. Combine the cake ingredients in a medium mixing bowl. Mix your cake ingredients together for five minutes with an electric mixer on medium speed. Pour the batter into your prepared pan and bake towards the middle of the oven for 25-35 minutes, or until a toothpick inserted comes out clean. While the cake is baking, mix up the soaking syrup ingredients. When the cake comes out of the oven, and while it is still hot, poke holes all over the to of it using a chopstick, skewer, straw or whatever you have handy that will poke holes. Pour the syrup evenly over the top. Refrigerate overnight. Before serving, spread whipped cream or whipped topping over the top. Garnish with some lime wedges and/or strips of lime zest.

Chicken and white bean chili

noreply@blogger.com (jalera) — Mon, 06 Dec 2010 22:14:00 +0000

Chicken and white bean chili photo copyright Christy Pringle

This white bean chili is a hearty stew that's perfect those cold dreary days. Adjust the type and amount of green chili's to suit your taste. I used canned diced green chili's found in the mexican aisle of the Wal-Mart in Fayetteville. Feel free to substitute fresh chili's, such as pablano. If you would like it a bit spicier, add in a jalapeno or other, hotter, chili. If you would like it milder, substitute green bell pepper. The Mayocoba beans, or Peruvian, beans are also found in the Mexican food aisle of Wal-Mart. If you can't find these beans, you can substitute any white bean you like or can find.
Make it fast tip: Use a store-bought rotisserie chicken and canned beans. Make sure to drain and rinse the beans well. Using these already prepared items will cut the cooking time down to only about 30 minutes.
White bean Chicken Chili

1 tablespoon oil
½ cup diced onion
2 tablespoons minced garlic
¼ - ½ cup diced green chilis
1 pound of mayocoba beans, soaked overnight in water
3 cups of diced cooked chicken
½ teaspoon cumin powder
water or (low sodium) chicken broth to cover, about 2 quarts or to cover
salt and pepper to taste

Heat the oil in a large pot. Add in the onions, garlic and peppers. Cook the vegetables until the are softened. Add in the rest of the ingredients, and bring to a boil. Let the mixture boil for about 10 minutes. Reduce the heat to low-medium low and let simmer for 2-3 hours, or until the beans are tender. Serve with cornbread, tortillas or spoonbread.

Southern Fried Catfish

noreply@blogger.com (jalera) — Tue, 26 Oct 2010 22:40:00 +0000

Catfish has long been a staple, and considered “poor people food” here in the South. It has been gaining popularity with chefs around the country as a versatile and flavorful protein. This is a basic fried fish recipe that will work for any fish.
The masa is finer than corn meal and so eliminates the need for mixing flour with it. This gives you a stronger corn taste. If you would like a lighter corn taste, mix it with flour, a half and half mixture. (2 cups flour, 2 cups masa). Kroger in Tullahoma recently had their colossal catfish fillets for $2.99 a pound. They are huge fillets, weighing in at about 1 pound apiece. You will need to cut them into smaller serving pieces and that will fit into your pot or fryer.

1 pound of catfish filets
salt
pepper
garlic powder
red pepper sauce (Tabasco, optional)
1 cup milk
4 cups masa de harina (Maseca)
oil for deep frying, preferably peanut

In a large, heavy 5 quart pot ( a cast iron dutch oven works best), heat the oil to a 350 degrees, using a deep frying thermometer. Adjust the your heat to maintain the temperature.
Sprinkle the fillets with the salt, pepper and garlic powder. Pour the milk into a shallow dish, big enough to accommodate the fillets. Stir in the red pepper sauce if you are using it. Put the masa in a separate shallow dish. Dredge the fillets in the masa, then milk then back into the masa. Set on a cooling rack for 5 minutes to rest.
Carefully and gently add the fillets to the hot oil. Don't crowd the pot or the temperature of the oil will drop to much and you will have greasy fish. Fry the fish until it is golden brown, about 5-6 minutes. Remove to a cooling rack placed over a sheet pan lined with paper towels. Do this with the rest of the fish. Serve immediately with either a seafood cocktail sauce or tartar sauce.

Fresh Peach and Blackberry Cobbler

noreply@blogger.com (jalera) — Thu, 12 Aug 2010 16:23:00 +0000

When I originally made this, I used half the amount of fruit. This made for WAAAAAY to much of the pastry part. So I doubled the fruit and it was so much better. I've also made it using blueberries which is also an awsome combination..
Fresh peach and blackberry cobbler

2 cup sliced peaches
1 cup blackberries
sweetener of choice,to taste
2 teaspoons cornstarch
1/2 teaspoon of cinnamon
1/4 teaspoon ground ginger
1 cup baking mix
1 tablespoon packed brown sugar
1 1/2 tablespoons butter
1/4 cup milk
1/4 cup chopped toasted pecans (optional)

Preheat oven to 350 degrees. Spray an 8x8 baking dish with nonstick spray. If you are using fresh peaches, you will need to peel them. Do this by plunging them into boiling water for a few seconds, the skins will slip right off. Slice them by cutting down to the pit, then gently prying the pieces off with your fingers or your knife. Place them into a bowl and add the blackberries, sweetener, cornstarch, cinnamon and ginger. Gently toss together until well combined. In a small bowl, measure out your baking mix. Add in the brown sugar and stir to combine thoroughly. Using a fork, mash the butter into the mix. Stir in the milk. Spoon the fruit mixture into your baking dish. Dollop the dough onto the top of the fruit, leaving little gaps in the top. If using, sprinkle on the chopped pecans. Place in the oven and bake for approximately 25-30 minutes. Serve hot topped with ice cream or at room temperature with whipped cream.

Cucumber and tomato salad recipe

noreply@blogger.com (jalera) — Tue, 15 Jun 2010 00:42:00 +0000

Summer 's here and the time is right for.... salads. Crisp, cool salads. They go perfect with all of your summertime grilling favorites, be they hot dogs, brats, hamburgers or chicken. Whatever your favorite thing to throw on the grill, beat the heat this summer and throw together this easy cucumber and tomato salad. It uses bottled salad dressing so is super easy to put together at the last minute. The bright colors of the fresh from the garden veggies make it look as good as it tastes!
Cucumber and tomato salad recipe

Twice Cooked grilled brisket

noreply@blogger.com (jalera) — Fri, 04 Jun 2010 14:17:00 +0000

Brisket is a cut of beef that takes long slow cooking. You see it being used all the time in barbecue competitions, including the Jack Daniels World Championship Invitational Barbecue competition. If you don't have the time, or the equipment, to slow smoke your brisket, try this twice cooked method. The meat is first slowly braised in your oven for 3-4 hours, then put over hot coals and hickory wood chips to finish. The result is a perfectly cooked brisket with a nice smoky flavor. Save the resulting braising liquid for a sauce to pour over the finished beef. The oven portion of this recipe can be done the day ahead. Just take the brisket out of the refrigerator and let it come to room temperature before smoking it.

Twice Cooked Brisket

* a 4 pounds of beef brisket
* 1/2 cup sliced onion
* 3 cloves of garlic, crushed.
* 3 tablespoons Worcestershire sauce
* 1/4 cup dry red wine
* 1 tablespoon ketchup
* 1 tablespoon maple syrup
* 1/4 cup honey
* 1/4 cup balsamic vinegar

Preheat your oven to 250 degrees. Place the brisket fat side down on heavy duty aluminum foil, large enough to hold the beef and have plenty to fold and wrap around it. Rub the top side of the meat with salt and pepper. Smear on the garlic, and scatter on the onions. Bring the foil up around the meat and onions, but don't close it yet. Pour in the wine and Worcestershire. Carefully close up the foil tightly to seal in the liquids and enclose the meat. Place it seam side up in a pan, deep enough to catch all the juices if the seal isn't good or a hole is developed. Braise in the oven for 3-4 hours, or until the meat registers 140 on a meat thermometer. Remove from the oven and let it cool in the juices. When cool enough to handle, carefully open the foil and pour the juices into a sauce pan. Stir in the ketchup, syrup, honey and vinegar. Bring this to a boil. Reduce the heat to low and let the mixture reduce by half. It should be syrupy. One hour before you plan to serve, light your fire, if you are using a charcoal grill. If you are using a gas or electric grill, you can wait until about 45 minutes before you plan on serving. The fire/elements should be a medium heat. If you have a thermometer on your grill, it should register about 300. Prepare your chosen wood chips according to the package directions. When the charcoal or gas grill is ready, place the chips on your fire or element according to manufacturers directions. Let the chips get started. When the wood starts to smoke, place the meat on the grill, fat side down and close the lid. Allow to smoke on the fat side for 15 minutes. After 15 minutes, flip the meat over and smoke for another 15 minutes. Be careful, you don't want to over cook it. You are basically just warming it up and giving it a smoky flavor. The meat is already cooked. Remove from the grill and let it rest for 15-20 minutes. Slice across the grain and serve with the sauce.

Lemon Snaps

noreply@blogger.com (jalera) — Sun, 28 Feb 2010 15:22:00 +0000

Great with a cup of Earl Grey tea, these cookies are a nice change from your typical gingersnaps. Try substituting orange or lime for the lemon! You can find the sparkling sugar in the baking aisle of Wal-Mart in Fayetteville.

Recipe here.

Pimento cheese

noreply@blogger.com (jalera) — Fri, 12 Feb 2010 16:26:00 +0000

A common food in the South and the Philippines, pimento cheese is an excellent dip for chips, veggies and crackers. It is the signature dish of the Masters Tournament and an economical sandwich spread. This recipe is fancied up a bit with Worcestershire sauce, hot sauce, onion and garlic powder. You can eat it as soon as you make it, but it is much better after a day or two.

Pimento Cheese Recipe

Barbecue shrimp recipe

noreply@blogger.com (jalera) — Tue, 09 Feb 2010 02:21:00 +0000

Barbecue shrimp recipe

Posted using ShareThis

Chuck's Tomato Dip

noreply@blogger.com (jalera) — Tue, 09 Feb 2010 02:19:00 +0000

This quick and easy dip recipe is similar to a salsa. Try it in place of salsa in your favorite recipes, or just use it as the name describes, a dip. It's great with tortilla chips.

Chuck's Tomato Dip

* 1 20 ounce can of diced tomatoes
* 1 onion, finely diced
* 1 bell pepper, finely diced
* 4-6 jalapeno peppers, finely diced
* 1 clove of garlic, minced
* 2 teaspoons salt
* 1/4 cup vinegar
* 1/4 cup ketchup
* 1/4 teaspoon each of thyme, oregano, basil and rosemary

Place everything in a saucepan and bring to a boil. Reduce to a simmer and cook for 5 minutes. Remove from heat, store in an airtight container and refrigerate. Serve with chips.

Ground beef pistolets

noreply@blogger.com (jalera) — Wed, 03 Feb 2010 23:08:00 +0000

Generally known as "French rolls" pistolets are are used for stuffing, frying and handy sandwiches. If you're doing stuffed pistolets, such as these, look for rolls that aren't well browned. If you can find 4-6 inch long brown and serve dinner rolls, those would be perfect. If all you can find are browned rolls, those will be fine too.

Pistolets can be stuffed with any number of things. Crawfish, shrimp, sausage, veggies, whatever you like. It is a good way to use up bits of leftovers. This recipe is for approximately 50-60 sandwiches, or a small invasion force. Feel free to reduce the amount. One pound of meat will make about 10-12 sandwiches.

Ground beef pistolets for a crowd

* 50-60 french bread rolls, 4-6 inches long
* 2 tablespoons butter
* 3 onions, diced
* 2 stalks celery, sliced
* 1 bell pepper, diced
* 5 pounds ground beef
* 1 large box Velveeta cheese
* 40 ounces of frozen chopped broccoli, defrosted and drained well
* salt and pepper to taste

Preheat oven to 350 degrees. Hollow out the bread by cutting off the tip and pulling out the insides. Save the tip. Melt the butter in a large pot. Add the onions, celery, and bell pepper and sautee. Add the ground beef and brown well. Stir in the broccoli and add in the Velveeta. Add salt and pepper if you feel it needs it. Fill the hollowed out bread with the ground beef mixture. Stick the tips back on, otherwise the filling runs out everywhere. Brush with some melted butter and arrange on baking sheets and bake for 15 minutes.

Pistolets for not so big a crowd

* 10-12 french bread rolls, 4-6 inches long
* 1 tablespoon butter
* 1 onion, diced
* 1 stalk celery, sliced
* 1/2 bell pepper, diced
* 1 pound ground beef
* 1 small box Velveeta cheese
* 10 ounces frozen chopped broccoli, defrosted and well drained
* salt and pepper to taste.

The directions are the same as for the larger amount above.

Easy Summer Cooking.

noreply@blogger.com (jalera) — Fri, 29 May 2009 21:43:00 +0000

Summer's here and most of us are looking for ways to stay out of the kitchen and stay cool. Here at Chez Jal, we eat lots of salads and cook on the grill as much as we can. Following is one of my favorite salads, and I like it anytime of the year.

Wheat Berry Salad

1/2 cup wheat berries
3 cups of water
1/2 cup chopped green onion
1/2 cup thinly sliced radish
1/2 cup peeled, seeded and diced cucumber
5 tbsp chopped fresh mint
2 medium tomatoes, seed and chopped
1 cup chopped fresh parsley
5 tbsp extra virgin olive oil
6 tbsp fresh lime or lemon juice
salt and pepper to taste

Place the wheat berries and water into a saucepan. Bring to a boil over high heat. Reduce to a simmer and simmer until berries are tender, usually at least one hour.
Drain berries and place in a large bowl. Add the remaining ingredients and toss to combine. Refrigerate for at least an hour to let the flavors mingle. Serve cold or at room temperature.

quickie

noreply@blogger.com (jalera) — Thu, 28 May 2009 06:00:00 +0000

Before I go to bed, I thought I would post a quick recipe that I tried recently.

Mango and Avocado salad
adapted from Prevention magazine.

2 mangoes, diced
4 avocados, diced
1 cucumber, peeled and diced
1/4 packed cup parsley, chopped
1/4 packed cup mint, chopped
juice and zest of 2 limes

Toss ingredients together, chill for 1 hour. Serve as an accompaniment to grilled meats.

One World, One Plate: Tuna Surprise

noreply@blogger.com (jalera) — Mon, 25 May 2009 22:59:00 +0000

One World, One Plate: Tuna Surprise

Ham Fried Rice Surprise

noreply@blogger.com (jalera) — Tue, 14 Apr 2009 00:28:00 +0000

This was NOT what was supposed to be for dinner tonight. I was going to make a hash with leftover Easter ham and sweet potatoes. However, the bag of frozen diced orange things in my freezer were not sweet potatoes. They were carrots. SURPRISE! Luckily I thought to taste them before I dumped the whole bag into the skillet. So I just didn't use the whole bag, cut back on the amount of ham I was going to use and added some precooked rice with raisins I had in the fridge. It was FANTASTIC!!! It was so good, mom made me go make some more rice so I could make another batch of it.

Ham Fried Rice
2 tbsp vegetable oil
1/2 cup sliced celery
1/2 cup diced onion
1 cup diced carrots
2 cups cooked rice
1/4 cup raisins
1 cup shredded or diced ham
1-2 tbsp of ham juice/drippings
salt and pepper to taste

Heat the oil in a heavy skillet until smoking hot. Carefully add the carrots, celery and onion. Stir fry until onion is translucent and beginning to color. Add the rice and raisins and mix into the vegetable mixture. Toss in the ham and mix it in along with the ham juice. Add salt and pepper and heat the mixture thoroughly.

Cake

noreply@blogger.com (jalera) — Mon, 13 Apr 2009 00:40:00 +0000

I hope everyone had a great Easter. I've been doing some baking this week. not for Easter, but just because. The first cake I made was from scratch, the second one used a mix. I'll try to give you the recipes, but I have a tendency to not measure. First is the homemade cake. This is a basic 1-2-3-4 cake. Look at the ingredients list and you'll see why!

Chocolate Chip, Pecan and Coconut Cake

1 cup oil
2 cup sugar
3 cups self rising flour
4 large eggs
2 teaspoons vanilla, coconut or butter extract/flavoring
8 tablespoons liquid (I used water, but feel free to use what you have)
1 1/2 cups semi sweet chocolate chips
1 cup chopped pecans
1 1/2 cup angel flake coconut

Preheat your oven to 350 degrees F. Prepare your pan by spraying with nonstick spray (I use Bakers Joy when I bake). Whisk the oil, sugar and eggs together until light and lemony in color. Stir in the flour, incorporating it well. Add the liquid and mix well. Stir in the pecans, chips and coconut, blending well (lots of wells...it's a deep cake!). Pour the batter into your prepared pan(s). Bake until golden brown and a tester comes out clean (not including melted chocolate chips!).
Allow to cool on in the pan for about 10 minutes. Turn out onto a rack to finish cooling. Frost, glaze or leave plain as you like.

This one is a dump cake. You basically dump everything into your pan, stir it up and put it in the oven. Lots of people use pie filling, I find that too sweet, so I use either canned or fresh fruit. Use whatever is in season.

1 cake mix
1 can of fruit, drained, juice reserved
1/2 cup nuts

Preheat the oven to 350 degrees F. Read the directions on the back of the cake mix. Gather those ingredients together, using the juice from the fruit instead of water. Dump the fruit into the bottom of an 8x8 pan, then the nuts, then sprinkle the cake mix on top. In a separate bowl, mix the eggs, oil and liquid. Pour over everything and mix it together lightly. Place in the oven and bake until set. It should take about 30-45 minutes. Allow to cool until you just can't stand it!

Slow Cooker Roast Beef

noreply@blogger.com (jalera) — Wed, 25 Mar 2009 00:04:00 +0000

I love using my slow cooker. It's soooo easy to be creative with it. The problem I have with the slow cooker is that it's hard to make small amounts in it. I'd freeze the left-overs, but I usually don't have room in my freezer. I haven't tried this recipe yet, but I think I will this weekend.

Recipe: Melt in Your Mouth Slow Cooker Beef
Author: Zestycook
Ingredients  1 Beef roast (about 4lbs)
3 Cloves of garlic
1/2 Cup red wine
12 Button mushrooms
6 Large cherry tomatoes
1/4 Cup low sodium chicken
broth Salt and pepper to taste
Dried thyme
Method
1. Place meat in slow cooker (trim or remove any extra fat off the meat).
2. Add mushrooms, garlic and tomatoes.
3. Add salt and pepper.
4. Add wine and chicken stock.
5. Toss in the dried thyme.
6. Cover and set on to LOW and cook for at least 8 hours.
7. Remove meat and vegetables and transfer sauce to pan.
8. Bring sauce to a boil and reduce.
9. Add 1 tbsp. cornstarch to 2 tbsp. Cold Water and mix in a bowl.
10. Add mixture to sauce pan bring to a boil and let thicken.
11. Carve meat, drizzle with sauce.
12. ENJOY!

One World, One Plate

noreply@blogger.com (jalera) — Sun, 15 Mar 2009 23:50:00 +0000

Occasionally, my friends and I do potluck dinners. It's kinda fun, because only two of us really cook. This weekend, we did an Irish themed dinner to celebrate St. Patricks Day. My friend Gryphon is an excellent cook and made this killer Irish Stew, southern style. Click the link to check out his brand new recipe blog. Our friend Tserof contributed the ingredients to make blue cheese stuffed mushrooms. Tserof, a consummate bachelor, hates to cook, so he'll buy the ingredients, and either me or his mom will make whatever it is. My contribution were these cakes. Although they are not terribly Irish, they were still darn good. I baked them in miniature Bundt cake pans and glazed them with a Dark Chocolate Ganache.

White Chocolate Hazelnut Cake
Ingredients:

2 cups sifted self rising flour
2 cups toasted hazelnuts
4 ounces white chocolate
1 cup unsalted butter
1 3/4 cup sugar
4 large eggs
1 cup milk
1 teaspoon vanilla extract

1. Preheat oven to 325 degrees. Prepare your pans by either coating them lightly with shortening, then dusting with flour, or using a nonstick spray such as Bakers Joy, which is both the oil and flour in spray form and a product that I love. It makes SOO much less mess!!

2. Grind the hazelnuts with 3/4 cup of the sugar. They should be fairly fine, but not a paste. Stir this together with the flour

3. Melt the chocolate in the top pan of a double boiler. No double boiler? Place the chocolate in a metal or glass bowl and place over a pan of hot, not boiling water. Make sure the water level isn't touching the bottom of the pan/bowl. Stir to make sure it is completely melted. Remove from heat and set aside to cool until comfortable to touch.

4. In a large bowl, cream together the butter and one cup of the sugar until light and fluffy. Stop the mixer and scrape down the sides of the bowl and beaters several times. Add the eggs one at a time, mixing well after each addition.

5. Turn the mixer to low. Add the flour mixture and milk alternately to batter, beginning and ending with the flour. Add the vanilla and white chocolate, blending well.

6. Pour the mixture into your prepared pans. Bake in the lower third of your oven for 40-50 minutes for the sheet cake, 35 to 45 minutes for layers, or until the top is slightly springy and a cake tester inserted in the center comes out clean. Allow the cake(s) to cool in the pan(s) on a wire rack for 10 minutes. Remove the cake from the pans and allow to cool completely on a wire rack. Frost as desired.

Dark Chocolate Ganache
8 oz Hershey's Special Dark chocolate Kisses
1 can evaporated milk

Unwrap the Kisses and place in a 1 cup liquid measuring cup. Add some evaporated milk to fill the spaces between the kisses, just to the top of them. Microwave for 1 minute. Stir. If the kisses aren't melted, nuke them in 10 second intervals until you can get a smooth, shiny glaze. Use on anything you want to use a chocolate glaze on. I highly suggest some donuts or the above cake.

Blue cheese stuffed mushrooms
1 lb large button mushrooms
8 oz blue cheese (it needs to be a soft creamy cheese)
8 oz cream cheese
1 clove garlic
salt

1. Preheat the oven to 350 degrees. Remove the stems from the mushrooms and place on a baking sheet, sprayed with non-stick spray. Sprinkle lightly with salt.

2. Mash the clove of garlic with a little salt to form a paste.

3. Place the garlic paste, the cream cheese and the blue cheese into the bowl of an electric mixer. Beat together to form a smooth mixture.

4. Spoon the mixture in the mushroom caps and place in the oven. Bake for 20 minutes, or until cheese is melty and browned and oozy.

Long time no see

noreply@blogger.com (jalera) — Mon, 02 Mar 2009 02:29:00 +0000

I know I haven't posted in a while. I have been very busy with a local ministry called Provision Port. We provide food, clothing, and hygiene items to the needy in our community. We recently got a building donated to us, the old abandoned hospital here in town. It needed a lot of work. Our grand opening is on March 10th. It's taken a lot of work to get us to the point we can even consider presenting it to the public. The building had been abandoned for the past 8 years. There has been a lot of mold and mildew to clean up. The wall paper was peeling, the floors are coming up. The building is right in the middle of the federal housing projects, so there has been a lot of illegal activities going on in the building as well. When I can sit and think more about what I want to write here, I'll post more.

Widget

noreply@blogger.com (jalera) — Sat, 07 Feb 2009 00:12:00 +0000

Cranberry Brisket

noreply@blogger.com (jalera) — Wed, 04 Feb 2009 02:50:00 +0000

found this at AllRecipes.com and thought it sounded really good. You can do it in your slow cooker too.

Ingredients:
1 (3 pound) beef brisket
1 cup Catalina salad dressing
1 (1 ounce) envelope dry onion soup mix
1 (12 ounce) package fresh cranberries

Directions:
1.Preheat oven to 350 degrees F (175 degrees C). Place brisket in 9x13 inch pan.
2.In a medium bowl, combine dressing, soup mix, and cranberries. Pour over brisket, and cover pan with foil.
3.Cook for 3 to 4 hours, or until brisket is extremely tender. Brisket will get very dark/caramelized; this adds flavor, and doesn't mean that you have overcooked it.

ALL RIGHTS RESERVED © 2009 Allrecipes.com Printed from Allrecipes.com 2/3/2009

published!

noreply@blogger.com (jalera) — Tue, 27 Jan 2009 23:59:00 +0000

Check out my recently published content on AC:

Shrimp and Andouille Etoufee

sigh

noreply@blogger.com (jalera) — Tue, 27 Jan 2009 02:57:00 +0000

I love to cook. That's probably obvious since I write a cooking blog. But I hate having to clean the kitchen afterwards. That's not quite true. I actually like washing dishes, especially if I have a window to look out of. and no, I do not have a dishwasher. I wish I did. I would probably cook a lot more than I do if I didn't have to clean the kitchen. I really want to go make some fudge right now (just a kit) but the thought of having to clean up the mess is keeping from it! arrrgh!! The dilemmas of being a cook/wanna be chef....

Check out Southern Plate

noreply@blogger.com (jalera) — Mon, 26 Jan 2009 20:33:00 +0000

I love the Southern Plate Blog, it's the one I look forward to reading everyday! Christy has great southern recipes and ideas as well as a great sense of humor and writing style. During the month of February she is giving away a ton of great stuff. As a coffee lover, I am soooo entering for the coffee lovers give away as often as I can. So head over to southern plate and check it out!

Jal's Kitchen

Multigrain Porter Bread

Margarita Cake

Chicken and white bean chili

Southern Fried Catfish

Fresh Peach and Blackberry Cobbler

Cucumber and tomato salad recipe

Twice Cooked grilled brisket

Lemon Snaps

Pimento cheese

Barbecue shrimp recipe

Chuck's Tomato Dip

Ground beef pistolets

Easy Summer Cooking.

quickie

One World, One Plate: Tuna Surprise

Ham Fried Rice Surprise

Cake

Slow Cooker Roast Beef

One World, One Plate

Long time no see

Widget

Cranberry Brisket

published!

*sigh*

Check out Southern Plate

sigh