My Wonderful World

A Handy Tip

2013-04-22T16:13:00.000-04:00

Had an epiphany while shopping for some office supplies. I have never had any place to keep a recipe off the counter. I saw these sign holders at Office Max and they fit perfectly on the inside of my kitchen cabinet doors. I attached them with double stick tape. Out of the way and so easy to change recipes as needed. I bought two and using the other one other personal info.

Bon Appétit and Enjoy

Your Wonderful World

A Tasty Treat for a Spring Luncheon

2013-04-16T12:37:00.000-04:00

I love the fresh taste of Spring. One fond remembrance is the tangy taste of Olive Cream Cheese Spread on date bread. My first taste of this delicious spread was in Key West back in the 70's at a Duval Street restaurant.

The NEXT best thing I found this week is

Ritz Everything Crackers! A savory cracker

with Onion, Poppy Seeds, Garlic & Sea Salt!

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Olive/Cream Cheese Spread

Appetizers

8 oz cream cheese; room temperature
1/2 c green olives; coarse chop
1/4 c pecans; fine chop
1 ts garlic powder; to taste
1 tb mayonnaise' or more, to taste

Bring cream cheese to room temperature.

Chop olives and add to cream cheese. Add remaining ingredients and stir to combine.

Refrigerate overnight for flavors to develop.

Serve with date bread or crackers of your choice.

Notes: ©WHStoneman

Yield: 4 servings

** Exported from Now You're Cooking! v5.89 **

Be sure the olives are well drained.

Combine ingredients and chill.

Bon Appétit and Enjoy

Your Wonderful World!

Perfect Boiled Eggs!

2013-04-14T08:57:00.000-04:00

Are Just Too EASY!!!

A common complaint of boiled eggs is they don't peel very well. Some say the eggs are too fresh....they need to be weeks old eggs. I will have to disagree since I changed the method of cooking a boiled egg. The second complaint is they have that nasty black/green ring around the yolk. Once again, it is the method that is wrong. I was taught you need to put eggs in cold water, bring to a boil and let sit for 18 minutes. I believe this is where the technique is all wrong.

My method is as follows.....bring a pot of water to a full boil. Be sure you have enough water to cover the eggs completely! That is a vital point. Next add 1 tablespoon salt and two teaspoons of vinegar. The vinegar act as a coagulant for the whites. Remember when you had to add vinegar when you colored Easter Eggs?....that is why it is added to the water. Stir until salt is dissolved and the boil is rolling.

Slowly submerge eggs in the boiling water. Stir immediately....this centers the yolk. It is a vital step. Stir occasionally for the next minute or so. Lower heat but do NOT let it stop boiling. Cook eggs for eight minutes for soft boil....thirteen minutes for hard boiled.

While boiling, prepare a bowl of ice water deep enough to cover eggs entirely. For hard boiled eggs, remove from heat and drain boiling water. Leave eggs in pot and shake vigorously to crack shells. Immediately submerge the cracked eggs in the ice water and leave to cool completely, about five minutes.

Under running water peel eggs. The shells will slip completely off for a perfect egg. Slice in half for deviled eggs and you will see a perfect yolk with no black/green ring!

Bon Appétit and Enjoy
Your Wonderful World!

Apricot Cream Cheese Coffee Cake

2013-04-11T08:37:00.000-04:00

I just returned from a quick trip to St. Pete Beach. While visiting, my good friend gave me a recipe they had found on the internet. This sounded good and I don't know who to thank for such a wonderful recipe....and it is so simple. The original recipe called for using a bread maker which I don't own...so I made it by hand and a little help from my KA mixer! Hope you also enjoy this as much as we did. Also, I need to add, this is a VERY soft dough and takes a gentle hand to manipulate. But with a light "hand" you can do it too.

The original recipe did not call for the

sliced almonds...but I had some handy and

I knew they would be a perfect addition.

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Apricot Cheese Coffee Cake

Sweet dough:
3/4 cup warm milk
1 egg, beaten
2 tbs melted butter
2 cups flour
1/2 cup sugar
3/4 tsp salt
2 tsp grated orange zest
1 1/2 tsp bread machine yeast
Filling:
4 oz cream cheese
1 1/2 tbs flour
1/3 cup apricot jam (or try other jams)
1 egg; beaten
Icing:
3 tbs spreadable cream cheese (softened)
1 tbs butter (softened)
2 tbs orange juice
1 1/4 cup icing sugar

Add all the dough ingredients in order given to bread machine. Select dough cycle. Once complete (approx 2 hours) remove dough, cover and let rest on lightly floured counter for 10 minutes.

Using a 9 1/2 inch spring form pan remove the ring and spray base and ring with PAM. On lightly floured surface roll dough into a 15 inch circle. Place dough over base of spring form. Mix together the cream cheese and flour and spread onto the dough covering the area that is sitting on the base of the pan. Spread the jam on top of the cheese mixture.

Using a sharp knife make cuts 1 inch apart around dough stopping when you get to the edge of the pan base where the filling mixture starts. Twist pairs of dough strips together. Bring up to center covering the filling. Place the greased ring on the pan bottom. Cover with a tea towel and let rise in a warm place (I use my oven with the light on) for 45 minutes. Brush lightly with beaten egg. Bake at 375 for 30-35 minutes. Cover with foil after 20 minutes if becoming too brown. Remove from pan immediately onto a cooling rack.

For Icing: Beat the above together and drizzle over make.

This freezes very well, but only ice it when you are ready to serve.

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Bon Appétit and Enjoy

YOUR Wonderful World!

Another Chocolate Binge!

2013-03-24T12:09:00.001-04:00

Another Chocolate Rampage has hit the kitchen!

My chocolate cake from a few weeks ago prompted to make another variation. This recipe is the Perfectly Chocolate Cake from Hershey but I made a couple of changes. I find that instant espresso powder adds so much flavor depth and a special thanks to Ina Garten for the suggestion. Also, being a traditional southern kitchen, I always have buttermilk in the refrigerator. I use buttermilk in everything from smashed taters to pancakes!

This Cake stays moist and flavorful

for days....if it will last that long.

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Perfectly Chocolate Chocolate Cake

2 cups sugar
1 3/4 cups flour
3/4 cup cocoa
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt

1 tablespoon instant espresso powder
2 eggs
1 cup buttermilk
1/2 cup vegetable oil
2 teaspoons vanilla
1 cup boiling water

Preheat oven to 350°F

Combine dry ingredients in large bowl. In a separate bowl, whisk together the eggs, milk, oil and vanilla. Add to dry ingredients.

Beat 2 minutes. on medium. speed. Stir in boiling water. (Batter will be thin.) WORD of CAUTION: stop mixer and slowly add hot water..or it will splatter all over. My words of experience!

Pour into 2 -9" round greased and floured pans. Bake 30-35 minutes.

I poured the batter into a ten cup bundt pan and baked for 38 minutes at 325F. Convection. Topped with a simple confectioners sugar glaze.

Cool 10 minutes. Remove from pans to wire rack. Cool completely. Frost.

Notes: Hershey Chocolate Company

Yield: 12 servings

** Exported from Now You're Cooking! v5.89 **

Bon Appétit and Enjoy

YOUR Wonderful World!

Lucious Chocolate!

2013-02-28T14:28:00.000-05:00

This recipe has been around for thirty years and longer, but it makes the best "box" cake when you are in a hurry. I use chocolate pudding for a chocolate cake and vanilla pudding for any other cake mix. Duncan Hines Deluxe Lemon also makes a great flavored cake, almost pound cake like.

My friend, Ninette, introduced me to this pan! When I saw her masterful cake creation, I just had to buy this pan. Your cake will look like a giant French cruller donut when finished. I have also made cinnamon raisin bread with great results.

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Chocolate Deluxe Cake

1 box Duncan Hines Dark Chocolate Cake Mix
1 pkg instant pudding
3/4 cup oil
3/4 cup water
4 eggs

Mix all ingredients and bake according to package directions.

Yield: 8 servings

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I finished the cake with 4 ounces of bittersweet chocolate and 1 tablespoon butter melted. Drizzle over the cooled cake and sprinkled with finely chopped pecans. A really good cake and easy for anyone to prepare!

Bon Appétit and Enjoy

YOUR Wonderful World!

Roast Chicken ~~ My Way!

2013-01-14T09:39:00.000-05:00

These cloudy, rainy days demand

some old fashioned comfort food.

Roast Chicken will always fill the bill.


Roast Chicken, Cornbread Stuffing and Mashed Sweet Potatoes

My recipe is nothing new or secret...and I believe the first time I saw this was way back in the 60's or 70's on Julia Child. She was the master of simple creation.

Remove backbone, flatten and remove breast bones and cartilage

Brine chicken for one hour in a half cup dissolved salt in water to cover

Loosen all skin and carefully place stuffing under skin

I was in a hurry today, so I used a boxed cornbread stuffing mix.
Please feel free to make your own favorite stuffing.

Smooth skin surface with you hands. Cover skin with butter...your hand work

best. Season with Pepper and Poultry Seasoning. I don't use any

salt since the chicken has been brined.

Into the 350F oven for 55 to 60 minutes or until golden brown.
I like to use the convection roast setting on the oven...makes for a nice crispy skin.

After removing from oven, allow to rest for 20 minutes.

While the roast chicken is resting, covered, I make a simple gravy
from the pan drippings. Mash the sweet potatoes and now we are ready to plate. Enjoy!

Bon Appétit and Enjoy

YOUR Wonderful World!

New Years Eve 2012/2013

2012-12-31T09:41:00.000-05:00

Wishing Y'all a Happy & Prosperous New Year

We will be enjoying the Evening with a Shrimp Cocktail with a

Sparkling Moscato wine.

The Pork Tenderloin will be roasted with garlic and rosemary.

My Apricot Créme Sauce will be easy since I use Apricot Jam heated until melted

and then add a tablespoon or two of heavy cream. So EASY!!

I love brown rice and will make that with sautéd pecans and pimentos.
The steamed broccoli with be served with a light cheese sauce.

And here is the Pecan Sandies recipe!!

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Pecan Sandies

1 cup butter
1/2 cup sugar
2 teaspoon water
2 teaspoon almond extract
2 cup flour
1/2 teaspoon baking soda
1 pinch salt
1 cup pecans; fine chop

Cream 1 cup butter and 1/2 cup sugar. Add 2 teaspoons water and 2 teaspoons almond extract. Sift together 2 cups sifted flour, baking soda and salt. Add flour mixture to creamed butter and mix to combine. Stir in 1 cup chopped pecans.    Do not overmix.

Chill 1 hour. Form one inch balls and place on a parchment paper lined baking sheet. Bake at 325F for about 20 minutes. Watch closely and do not let them over brown.   Cool slightly roll in powdered sugar, if desired.

I put my dough on plastic wrap and roll into a log and chill. Easier to slice the chilled cookie dough with a serrated knife.

Note: The original recipe called for vanilla.   I find the almond extract really adds dimension to the finished cookie flavor. The vanilla was just too "fragile" for my taste.

Notes: ©WHStoneman

Yield: 24 servings

** Exported from Now You're Cooking! v5.89 **

The dough will be a little crumbly...but be patient..it will come together!

I place the dough in plastic wrap.....then...


Roll tight in my plastic cutting boards and secure with a twist tie...(these things are wonderful!)

Refrigerate until firm...about an hour.

Nice rounds ready for baking.

After baking...I have to hide them from myself or there won't be any for dessert

Bon Appétit and Enjoy

YOUR Wonderful World!


And the Pork Tenderloin with Apricot Creme Sauce was wonderful

A Beautiful Beginning

2012-12-24T10:52:00.000-05:00

After a Sunday Morning Sunrise,

we have joyed in a New Day.

Here is our Holiday Breakfast and there will be no

recipe included. You are on your own to choose

the best ingredients you have on hand. This is what

I had!! Eggs, Link Sausage, Hash Browns....and a few extras!

ENJOY!!

Hash Browns, Sausage Links and a few tabs of cream cheese


Four Well Beaten Eggs added to skillet

Added shredded Cheddar, but any cheese you have on hand would be good

Into a 350F oven for 10 minutes

Ready to enjoy

The More I considered this...the wheels were turning.

Another thought would be a grits base, topped with salsa,

pour in well beaten eggs, add chorizo, Monterey Jack. The

combinations are endless...just open that refrigerator door and dive in!

Merry Christmas to Y'all

Wishing You a

Very Prosperous New Year

Bon Appétit and Enjoy

YOUR Wonderful World!

An Ominous Sunrise in East Tennessee

2012-12-23T07:42:00.001-05:00

Last of the Turkey 2012

2012-11-27T08:41:00.000-05:00

Time to use the rest of the turkey...and if was great for the first and second times...but this is the last for a while.

My usual quiche is ham and asparagus but I happened to have all these ingredients left over from last Thursday's dinner.

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Turkey Broccoli Quiche

1 9 inch pie shell; unbaked
3/4 cup broccoli; thawed, if frozen
2 tablespoons onion; minced
1 tablespoon butter
3/4 cup cooked turkey; chopped
1/4 cup cheddar cheese; shredded
1/4 cup mozzarella cheese; shredded
3 eggs
1 1/4 cups half-and-half
1 teaspoon curry powder
1/2 teaspoon salt
1/2 teaspoon pepper

In a large skillet over medium-low heat; add butter. Cook broccoli and onion, stirring frequently, until tender.

Sprinkle broccoli and onion, turkey, and cheeses into prepared pie shell.

In a medium bowl, beat eggs slightly; beat in half-and-half, curry powder, and salt. Pour egg mixture over turkey and broccoli mixture. Bake at 425F for 15 minutes. Reduce heat to 325F continue baking for about 20 to 25 minutes, or until a knife inserted in center comes out clean.

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Ready for the oven!

Bon Appétit and Enjoy

YOUR Wonderful World!

My Favorite Holiday!!

2012-11-17T09:10:00.000-05:00

Thanksgiving Dinner

is my Christmas of

GOOD FOOD HOLIDAYS!

Such a great time for family and friends to gather around

the Dinner Table to share all we have to be

thankful for. Our Blessings are many.

Our Thanksgiving Menu...nothing new here but good old tradition!

My good friend from St. Pete sent me this...and I just had to giggle!

Bon Appétit and Enjoy

YOUR Wonderful World!

Chicken Pot Pie!!

2012-11-05T17:22:00.002-05:00

My leftover roast chicken, mashed potatoes and gravy were in the freezer for a couple of weeks. Too many other things going on including family guests visiting on their way to Florida for the winter. We had a wonderful trip down memory lane and sharing tales about family members we had not heard from in some time.

I removed the chicken from the freezer to thaw. The chicken was placed on top of the leftover mashed potatoes and gravy. The gravy really is my casserole binder. To this bowl, I add the chopped vegetables of your choice. Any savory vegetables are nice but use the vegetables your family enjoys. Combine completely and smooth into your baking dish that has been sprayed with Pam.

Use your kitchen shears to get chicken into small bites.

My additional vegetables include sliced mushrooms, chopped carrots, celery and onions

My mainstay item in the freezer all the time is Pepperidge Farms Puff Pastry. Let it thaw for thirty minutes on the countertop before rolling out.

Save the excess dough for cut outs and decorations.

Lid top makes your pattern to fit.

Ease into casserole dish.

Preheat your oven to 425F.

I used the excess dough to make cut outs and then brushed with egg wash.

Ready to enjoy

Bon Appétit and Enjoy

YOUR Wonderful World!

Chicken BBQ Pizza!

2012-11-05T16:01:00.000-05:00

The first time I went to California Pizza Kitchen, they featured a BBQ chicken pizza. That grabbed my interest since I do love pizza and being an ole southern BBQ lover, it was meant for me. Their pizza was so good and I had to be able to make my own at home.

First, I roasted a chicken breast @ 350F. for 40 minutes. Let cool, remove skin and bones.

Next...on to the dough and I use the recipe from Fine Cooking.
You can follow the highlighted link above.

I don't have a "pizza peel" so I turn a large baking sheet over and place my rolled out dough on parchment and place on the bottom side of the sheet pan. It will slide very easy on to my pizza stone. My pizza stone is a discontinued 12 x 12" ceramic tile I bought for about a buck at the flooring store. Preheat your stone to 500F for at least 30 minutes. Sounds like a long time...but the stone MUST be very hot for a quick rise on the dough.

On goes the BBQ sauce....I love KC Masterpiece

Chicken and caramelized onions added....

And topped with Mozzerella & Swiss Cheese!

Into the oven for 10 to 12 minutes and watch closely...you don't want to burn your masterpiece.


Dig in and enjoy a wonderful flavor treat!

Bon Appétit and Enjoy

YOUR Wonderful World!

A Very Cold End to October

2012-10-30T17:53:00.003-04:00

If we go with the "in like a lion, out like a lamb"..I hope that holds true for this year's onset of the winter season. It has turned very cold in just the past 36 hours and probably all due to Hurricane Sandy. Wow...I sure feel bad for all the people who are now homeless....or worse.

Our temps here in East Tennessee took a massive dive....all the way down to 40F! Winter was suppose to just slide into East Tennessee.

We always have chili over a bed of Fritos, shredded sharp cheese,

sour cream and scallions. My favorite chili dish.

And there are so many other toppings to enjoy.....

chopped onion, black olives, jalapeno peppers,

red and green peppers or maybe a big spoon of some

fresh salsa....so many things to choose from.

Keep Warm!!!

Bon Appétit and Enjoy

YOUR Wonderful World!

Peppers....Peppers!

2012-10-26T09:59:00.000-04:00

All the peppers are coming in and it is time to put them up. Actually, it is quite easy. All you need is a good quality canning jar with dome lids and rings. You can get these in the housewares department in any store.

I wash my jars in the dishwasher but you can do this also in hot soapy water. Boil your lids and rings and leave in the hot water until ready for use. Invest in a jar lifter...you will love having this very basic canning tool!

Packed in Hot Jars

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Pickled Jalapenos in Brine

1 pound of jalapeno peppers, sliced in half; lengthwise
2 cups white vinegar
2 cups filtered water
2 tablespoons pickling salt

This technique can be used for just about any small, hot pepper. Measurements are for 1 pound of peppers and yield approximately 2 1/2 pints. Recipe can be doubled.

Pack clean, hot jars with peppers. Pour hot brine over top. Bubble your jars thoroughly by tapping them firmly on the countertop and using a wooden chopstick to release any stubborn bubbles. Wipe rims, apply lids and bands.

Process in a boiling water canner for 10-13 minutes. Store in cool, dark place for up to a year.

** Exported from Now You're Cooking! v5.89 **

Bon Appétit and Enjoy

YOUR Wonderful World!

Quick and Easy Spaghetti and Meat Sauce

2012-10-21T17:01:00.001-04:00

It finally happened! This years stellar crop of tomatoes have come and gone.....but I did manage to get 50 or so pints in the freezer for the winter.

I have had this recipe around for quite some time and decided to try it with the last of the Roma tomatoes. It tastes good but I did increase a few of the spices and it was way under on salt. Please use your own discretion because I tend to go overboard with salt sometimes!

Enjoy!!

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Spaghetti And Meat Sauce

Italian, Pasta

3 bacon slices; diced
3/4 lb ground beef
1 small onion; diced
1/2 small carrot; peeled and grated
2 cloves garlic; finely minced
1/2 cup dry white wine
diced tomatoes
2 tb ketchup
1/2 ts salt
1/4 ts black pepper
1 ts oregano

Add the bacon to a pan over medium high heat and fry until a good amount of fat has rendered out of the bacon. Add the ground beef and brown it, breaking up the meat with a spatula until it's cooked. Transfer the meat to a bowl, leaving as much of the fat as you can in the pan.

Meat for Spaghetti Sauce--Turn down the heat to medium low. You should have about a tablespoon of rendered fat in the pan, if you have significantly more or less, dump some out or add some olive oil. Add the onions, carrot and garlic, and sauté until the onions are soft and the mixture is about 1/3 of its original volume. Depending on how small you diced your onions, this should take anywhere from 10 to 15 minutes. This is where your sauce gets a lot of its flavor, so don't skimp on time.

Mirepoix for Pasta Sauce--Turn up the heat to high, then return the meat to the pan. Add the white wine and boil until there's almost no liquid left, stirring to prevent burning. This not only burns off the alcohol, it concentrates the flavor of the wine.

Meat Sauce for Spaghetti--Turn down the heat to medium-low and add the canned tomatoes, ketchup, salt and pepper. Put the oregano in the palm of your hand, and then use your other hand to rub the oregano in a circular motion to crush it into a powder before adding it to the pan.

By now your water should be boiling. Add your pasta and stir during the first few minutes of cooking to keep it from sticking together. I usually boil pasta for 1 minute less than what the package directions say (i.e. 8 minutes instead of 9). Your meat sauce is done when your pasta is done. You can either plate the pasta and top with sauce, or personally I like to dump the pasta straight into the sauce and toss it together

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Bon Appétit and Enjoy

YOUR Wonderful World!

Roast Chicken and the aftermath....

2012-10-11T19:54:00.000-04:00

I just love to roast a chicken.....and the leftovers

provide the best of the best to make Chicken Pot Pie.

More details tomorrow....

My Wonderful World.....

2012-08-29T20:33:00.000-04:00

My Favorite Place on this planet! God has given me

everything I can pray for.....times ten million.

My only hope is that your Family

can be blessed with everything I have been given.

My bounty is unsurpassed only by my Friends and Family

which I can never replace.

Bless You and I Wish You the Best in the Coming Years.

Pot Roast Supper

2012-08-27T08:32:00.000-04:00

As we enter the last week of August, there is a slight nip in the air of fall approaching. Summer was fun....we grilled everything imaginable but sometimes, I crave a different menu. It is still very warm outside and I didn't want to heat up the kitchen. The Crock Pot is so handy to use out on the veranda for a comforting oven styled dinner. Don't forget to take this handy item camping...if you have electricity. You can make so many things in a crock pot, including desserts!

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Pot Roast à la Crock Pot

Beef, Crockpot

4 lb chuck roast; well marbled
2 md onions; chopped
3 garlic cloves; minced
1 can pale ale
6 md red potatoes; quartered
6 md carrots; halved & quartered
6 celery ribs; sliced
salt & pepper; to taste

Some stove top preparation is required before adding to crock pot.

Heat heavy skillet (I use 12" Lodge Cast Iron) until VERY HOT. Do not add any oil...just leave the pan dry. Add dried chuck roast to pan and sear for four to five minutes each side. Do not disturb while searing. It will not stick if properly seared.

Remove roast to platter to rest. Add chopped onions and garlic. Stir fry until golden. Add the can of pale ale to deglaze pan.

Add roast to crock pot; add skillet contents to crock pot. Cook on low for 6 to 8 hours.

During last hour of cooking, add potatoes, carrots and celery. Continue cooking for one hour of until potatoes are tender.

Remove roast to serving platter and surround with vegetables. Strain crock pot juices and serve with roast. Reduce stock on stove top, if desired. Add salt & pepper, to taste.

Notes: ©WHStoneman

** Exported from Now You're Cooking! v5.89 **

Ready to enjoy....I cooked the peas separately in the microwave oven.

A perfect meal.....including a nice glass of Woodbridge Malbec Wine.

Bon Appétit and Enjoy
YOUR Wonderful World!

Scrambled Egg and Bacon Salad

2012-08-11T12:27:00.001-04:00

Time for a Lo-Carb Lunch!

Today's Lunch was a given with the fresh tomatoes and leafy greens from the garden. I always

enjoy this time of year with all the bounty just outside my kitchen door.

Nothing complicated about this lunch....soft scrambled eggs and crumbled bacon,

Leafy Greens and fresh tomatoes. Just like a BLT but no bread for this meal.

And a nice crisp glass of Moscato just leads to a lingering

afternoon on the porch glider. Enjoy!!

Bon Appétit and Enjoy
YOUR Wonderful World!

Cheeseburger Pizza Night

2012-08-08T11:44:00.000-04:00

Everyone was asking for pizza and I didn't have that planned for the supper meal. I was going to make hamburgers on the grill. OK...time to get a little inventive. I substituted some whole wheat flour in my usual pizza dough recipe. And then the dough was ready for something different.

Rolled and ready for toppings

I browned up the ground beef, added onions and some chopped tomato from the garden. Oregano, salt and pepper and a bit of garlic powder to taste. The assembled pizza was ready for a preheated convection oven at 425F. for 12 minutes.

Scattered toppings on dough

Spread the shredded cheddar cheese

Just had to add ketchup and mustard


A good sprinkle of Olive Oil and Ready to Enjoy!

Bon Appétit and Enjoy

YOUR Wonderful World!

Saturday Steak Night

2012-08-05T11:25:00.000-04:00

During the summer, Saturday night always is Steak Night. Rib eyes, Strip, or maybe just a nice Sirloin Steak. I prefer Rib Eye Steaks, but my old standby meat case was featuring Strips on sale. They looked very good, nice marbling. Looks like that will be the feature this evening.

After getting home and looking through the refrigerator, I found them! That lost box of remaining mushrooms pushed way to the back of the produce drawer. They really weren't white and pretty any longer but they certainly weren't compost material just yet!

While cleaning salad greens, I also rinsed the darkened mushrooms off and sliced them. Into a butter sizzling skillet with a chopped onion, salt, pepper and some oregano. As they were cooking, I had to put a big splash of Cabernet Sauvignon and cooked the entire mixture until the wine had reduced to a thick sauce. Tasted the pan and knew that they would be perfect on top of the Saturday Steak Night entreé.

Ready to enjoy atop a flavorful Sweet Potato Mash

Field Green Salad with home made French Dressing

And a Great Bordeaux....highly recommended for any Beef Feast

Bon Appétit and Enjoy

YOUR Wonderful World!

Pork Stir Fry with Panko Crust

2012-08-01T14:05:00.000-04:00

I just love Stir Fry! Once you get your

ingredients prepared, the entire meal can

come together in just minutes.

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Pork Stir Fry w/ Panko Coating

Oriental, Stir Fry

1 1/2 lb pork sirloin; cut in 1 1/2 inch cubes
Brine:
2 c cold water
1 tb salt
2 tb Worcestershire sauce
   Panko coating:
1 c panko crumbs
1 c flour
1 ts garlic powder
1 ts onion powder
1/2 ts salt
1 ts pepper
1/2 ts baking soda
3 egg whiles
Stir Fry ingredients:
1 lg garlic clove; minced
1 tb ginger; grated
6 Tien Tsin peppers; whole or more to taste
1 onion; sliced 1/2-inch thick
1 red bell pepper; sliced
1 green bell pepper; sliced
1 celery rib; fine dice

Slice the pork sirloin into 1 1/2" cubes.   Mix water, salt and Worcestershire sauce until salt is dissolved. Add pork and brine for 30 minutes up to an hour.

Whisk Panko ingredients together and set aside.

Whisk egg whites together.   Drain and pat dry pork cubes.   Be sure they are very dry before adding to the egg whites.

In small batches, add pork cubes into the Panko coating. Repeat with remaining pork cubes until all are coated.   Let set for 10 minutes to dry.    Recoat just before frying in oil.

Pork Cubes drying before Deep Fry. Coating sticks...doesn't come off in the fryer.

Preheat cooking oil to 350F. Fry pork cubes in batches until golden brown. Keep warm in oven while preparing the rest of the stir fry ingredients.

In large skillet or wok, quickly sauté garlic and ginger. Add Tien Tsin peppers (Available in Asian and Mexican shops) and sauté but do not burn. Add onion, peppers and celery rib and stir fry until slightly limp but not over cooked. Add cooked pork to pan and immediately coat with Sweet Sour Sauce.

Serve over white or brown rice.

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My Vegetable Medley for the Stir Fry

This is my Sweet Sour Sauce recipe...but you could use any that you like.

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Sweet And Sour Sauce

Sauces

1/4 cup sugar
2 tablespoons ketchup
2 tablespoons dark soy sauce
1/4 teaspoon salt
1/2 cup water or reserved pineapple juice
1/4 cup vinegar
1 tablespoon cornstarch dissolved in
4 tablespoon water

To prepare the sauce, in a small bowl, combine the sugar, ketchup, dark soy sauce, salt, water or juice and vinegar. Set aside. In a separate bowl, dissolve the cornstarch in the water. Add together and whisk to eliminate any lumps.

Bring to a boil for a dipping sauce or add directly to stir fry for a cooking/finishing sauce.

New find!! I replaced the 1/2 cup water or reserved pineapple juice with Rose's Mango Twist Cocktail mix. Also added a 1/2 teaspoon red pepper flakes. Works great with shrimp stir fry.

Notes: ©WHStoneman

Yield: 4 servings

** Exported from Now You're Cooking! v5.89 **

Ready to Enjoy!

Bon Appétit and Enjoy

YOUR Wonderful World!

A Hot Summer that demands Banana Ice Cream

2012-08-01T13:25:00.001-04:00

So, so hot here and I really have a craving for some home made ice cream. I really enjoy making my own ice cream since I can control exactly what goes into the mix. Most ice creams today are loaded with sugar and other ingredients I can't enjoy.

A few weeks ago, I was watching Cook' Country and enjoyed their version of Banana Pudding. This is exactly what I wanted to make but instead of the cookie wafers and sliced bananas, I just wanted Banana Ice Cream.

This is the original recipe from Cook's Country and one of their tips was to roast the whole unpeeled bananas at 325F for twenty minutes. The bananas turn completely black and the roasting really enhances the banana flavor.

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Banana Pudding

Pudding

3 bananas
8 egg yolks
1/2 c sugar
6 tb cornstarch
6 cup half and half
1 c sugar
1/2 ts salt
3 tb butter
1 tb vanilla
2 tb lemon juice

Preheat oven to 325F. Roast unpeeled whole bananas for 20 minutes.

In a bowl, whisk together egg yolks, sugar and cornstarch. Set aside.

In sauce pan, add half and half, sugar, salt and bring to a simmer.

Temper egg yolk mixture with 1/2 cup hot mixture. Add back to saucepan and heat until bubbles form around the edges, about two minutes. Remove from heat and add butter and vanilla.

Add liquid mixture to food processor, Add peeled roasted bananas and process until smooth. Add lemon juice to prevent banana mixture from turning dark.

Pour in large bowl and cover with plastic on the pudding surface to prevent skin from forming. Let cool 45 minutes and proceed.

Notes: ©Cooks Country

** Exported from Now You're Cooking! v5.89 **

That was the basic recipe and I made adaptations for my banana custard to fit in my Cuisinart Ice Cream Maker. I am watching my sugars and substituted Splenda for the sugar required in the first recipe.

Frozen and ready to enjoy on the Veranda.

Banana Custard Ice Cream Mix

2 bananas

3 egg yolks

1/4 c Splenda

2 tb cornstarch

3 c whole milk

1/2 c Splenda

1/4 ts salt

2 tb butter

1 tb lemon juice

Preheat oven to 325F. Roast unpeeled whole bananas for 20 minutes.

In a bowl, whisk together egg yolks, sugar and cornstarch. Set aside.

In sauce pan, add half and half, sugar, salt and bring to a simmer.

Temper egg yolk mixture with 1/2 cup hot mixture. Add back to saucepan and heat until bubbles form around the edges, about two minutes. Remove from heat and add butter and vanilla.

Add liquid mixture to food processor, Add peeled roasted bananas and process until smooth. Add lemon juice to prevent banana mixture from turning dark.

Pour in large bowl and cover with plastic on the pudding surface to prevent skin from forming. Let cool 45 minutes and proceed according to Ice Cream maker directions.

Bananas right from the oven.

The Ice Cream maker busy, busy. There were a few chunks of banana to enjoy!

Bon Appétit and Enjoy

YOUR Wonderful World!