Monthly Archives: August 2011

Katie’s Apple Butter Stuffed Corn Bread Muffins

August 31, 2011 By in Side Dish Tags: , , , , , , Leave a comment

Every person has some food habit that stands out from the norm. I remember growing up anticipating the day after a big turkey dinner just so I could have lunch the next day. That lunch was strips of turkey dipped in mayonnaise – people thought that was strange. Not me. I think it is simply delicious. My mom always puts salt on her watermelon. We all look at her with a weird look on our faces when she does it. She just shrugs her shoulder and enjoys her treat. My sister always did something that I didn’t understand at first. When she ordered corn bread at a big country themed chain restaurant (it’s all over the interstate…you know which one), she always asked for a side of apple butter. It looked interesting and bizarre all at the same time. 

One day my sister said I needed to make some cornbread with apple butter. After some discussion, we decided I would stuff the cornbread as an experiment. It turned out delicious.  These corn bread muffins are moist and slightly sweet and filled with smooth and buttery apple butter.  The flavors really do go well together. Give Katie’s creation a try today and let me know what you think!

Katie’s Apple Butter Stuffed Corn Bread Muffins Recipe Continue reading →

A Family Favorite: Buttermilk Garlic Ranch Dressing

August 30, 2011 By in Sauces and Dressings Tags: , , , , , , 4 Comments

There are a few recipes that are considered must haves by my family. Whenever we get together, my sisters almost always request my Tomato Feta Bruschetta (even if we aren’t having Italian food) and this Buttermilk Garlic Ranch Dressing, although we just call it “that garlic dressing”. When I make it for my family, there is a reason it is called “that garlic dressing”. Let’s just say we are willing to forego kissing anyone for a good 24 hours to have some of this stuff. 

For you I have toned down the breath destroying garlic. When you make this dressing, (and if you enjoy Ranch dressing you really should whip up a batch of this tonight) let it come together in the fridge for at least 2-4 hours. It will thicken up and really develop its creamy garlic flavor. Serve it with your favorite green salad and enjoy! 

P.S. If you are a Boggs family member (you know who you are!) or enjoy the burn of a SUPER garlic dressing…substitute one green onion (white and green parts) for the chives and add one more clove of garlic. Have some seriously strong gum or mints on hand…

Buttermilk Garlic Ranch Dressing

Ingredients

1 Cup Mayonaise

1/2 Cup Buttermilk

1/2 Cup Sour cream

2 Tbsp Chives

1 Clove Garlic

1 Tbsp Flat Leaf Italian Parsley

2 tsp Lemon juice, approximately half a lemon

1/2 tsp Salt

1/4 tsp Black Pepper
Directions

  1. In a blender, combine all ingredients until smooth. Taste and adjust salt and pepper as needed.
  2. Chill at least 2 hours.

A Serious Sweet Tooth: Banana Caramel Cupcakes

August 29, 2011 By in Dessert Tags: , , , , , , Leave a comment

Some days just require a sweet dessert that is simply decadent. This cupcake does the job. A seriously moist banana cupcake with a caramel candy melted into the cake. It’s then frosted with the thickest, creamiest, sweetest caramel frosting. Need I say more? Well….yes. 

Here’s what I absolutely LOVE about these cupcakes. First, they are easy to make from scratch. Second, the cupcake is amazingly soft and almost gooey without falling apart. Third, the caramel frosting is on the verge of too sweet without crossing the line…you know what I mean. Fourth, these cupcakes are unique and just plain delicious! And finally, in case you couldn’t tell, YUMMY! Take about an hour this weekend and try these Banana Caramel Cupcakes!

Banana Caramel Cupcakes Recipe Continue reading →

Beat the Heat: Strawberry Lemonade

August 28, 2011 By in Drinks Tags: , , , , , Leave a comment

I am not complaining since others have had a much more difficult weather weekend than I have. I still have to combat this heat though. After texting back and forth with a friend yesterday, we determined that the only defense against this heat (110 degree heat index this weekend in Florida) was some homemade lemonade. So refreshing and easy to make. I jumped right on that bandwagon! 

While I love lemonade, sometimes it doesn’t love me so I decided to sweeten it up with some seasonally sweet strawberries. Thirty minutes later…we have Strawberry Lemonade! Pick up some strawberries and lemons today…you won’t regret it.

Strawberry Lemonade Recipe Continue reading →

First Decision of the Day: Honey Vanilla Yogurt Parfait with Sweet Toasted Almonds

August 27, 2011 By in Breakfast/Brunch, Dessert Tags: , , , , , , , , , Leave a comment

Just like most of us, I am trying to eat healthier. My niece Kayla kept pushing me during her visit this summer. Every time she would do something healthy, like take the stairs instead of the elevator, she would chant…”one good decision leads to another”.  So I took her advice this morning and made my first food decision of the day a good one. However, I had to add a touch of sweet since my sweet tooth was telling me to ignore Kayla.

So, today’s mostly healthy breakfast is this Honey Vanilla Yogurt with Sweet Toasted Almonds. We will see how Kayla’s mantra helps me with my food decisions later in the day…

Honey Vanilla Yogurt Parfait with Sweet Toasted Almonds Recipe Continue reading →

Jambalaya Chicken Roulade with a Tomato Cream Sauce

August 25, 2011 By in Main Dish Tags: , , , , , , , , , Leave a comment

Have you ever wanted a specific flavor but didn’t want to have that flavor the same way you always eat it? Does that even make sense? I picked up some andouille sausage a few weeks ago and froze it for future use. I knew I wanted Jambalaya but honestly, I didn’t want the traditional Jambalaya. It is just too hot here in Florida for that right now. It took me weeks to figure out how I could have those tasty Jambalaya flavors in a very different way. Jambalaya Chicken Roulade was born! 

A chicken roulade is simply stuffed chicken, rolled up. The stuffing is what makes this dish Jambalaya inspired. It’s not exactly Jambalaya but it sure is delicious and makes me think of the rich flavors of Jambalaya. Chicken, andouille sausage, green peppers, onions, and celery…the only thing missing is the rice! Add the tomato cream sauce and your mouth will be thanking you. Give this recipe a try this weekend!

Jambalaya Chicken Roulade with a Tomato Cream Sauce Recipe Continue reading →

Creative Leftovers: Arancini stuffed with Marinated Mozzarella Bites

August 24, 2011 By in Appetizers, Main Dish, Side Dish Tags: , , , , , , , , , Leave a comment

After making some Corn and Pancetta Risotto recently, I had some leftovers. I hated to waste that creamy risotto but the reality is that leftover risotto doesn’t taste the same the next day. After some thought, I decided to try Arancini…aka rice balls. Basically, you take your leftover risotto, bread it, and fry it. Sounds like a plan! I wanted to try something different though. I decided that the only thing that could make these fried balls of rice better would be stuffing them with cheese.

My adventure started with finding the perfect cheese. I wanted creamy but solid enough to hold some shape. I also didn’t want the cheese to overpower the risotto flavors. Fresh mozzarella , it is. Then I wanted to add some additional and interesting flavor. Marinating the mozzarella should work. So, that was the day that Marinated Mozzarella Bites were born. They are great as a fun appetizer but work wonderfully stuffed in the Arancini as well.

Make some risotto this week and save those leftovers. You won’t regret the first meal or the second one either!

Arancini stuffed with Marinated Mozzarella Bites

Ingredients

Leftover risotto

1 Per rice ball Marinated Mozzarella Bites (Click link for recipe)

1/2 Cup Flour (All Purpose)

2 Eggs, beaten

1/2 Cup Dry Bread Crumbs

Salt and Pepper to taste

Vegetable oil
Directions

  1. Fill one bowl with flour, another bowl with eggs, and a third bowl with bread crumbs. Season flour with a healthy pinch of salt and pepper.
  2. Using clean hands, create a ball of risotto (size=slightly larger than a golf ball). Push in one marinated mozzarella bite and roll the risotto ball around mozzarella so the cheese is not visible.
  3. Roll risotto ball in flour and shake off excess flour.
  4. Roll risotto ball in egg.
  5. Roll risotto ball in bread crumbs, until evenly coated. Set risotto ball aside until all are completed.
  6. Fill a deep pan with 3 inches of vegetable oil. Heat until oil sizzles when you add a test piece of rice.
  7. Add risotto balls in batches of 3-4, not overcrowding pan. Flip the risotto balls after 2-3 minutes, or golden brown. Do not over brown as the risotto balls will continue cooking when you remove them from the oil. Remove after coking on both sides to a paper towel. Immediately season with a pinch salt and pepper.
  8. Serve hot.

Zesty Shrimp Sandwich with a Creamy BBQ Sauce

August 23, 2011 By in Main Dish Tags: , , , , , , , , Leave a comment

One weekend, I was bored with my lunch choices…grilled cheese, ham and swiss, hot dog, so on and so forth. I was in the mood for something zestier. I had shrimp and that appeared to be about it. Taking a  look at my pantry, I realized I had so much more. With just the basics in my pantry plus the shrimp, I came up with a unique and quite tasty summer sandwich!

In your pantry or fridge you probably have mayo, BBQ sauce and a bunch of other condiments and spices. If you do, you have the makings of a Creamy BBQ Sauce. Don’t have shrimp, use chicken. Either way, give this sandwich a chance and clear out that pantry!

Zesty Shrimp Sandwich with a Creamy BBQ Sauce

Ingredients

1/4 Cup Olive Oil

1/2 tsp Old Bay seasoning

2 Cloves Garlic (Minced)

1 lb Shrimp, peeled and deveined

3 Tbsp Mayonaise

2 Tbsp Honey BBQ Sauce

2 tsp Dijon Mustard

1 Tbsp Sweet relish

Lemon zest of half a lemon

2 tsp Lemon juice

1 tsp Old Bay seasoning

4 Hot dog rolls

1/4 Cup Onion, diced

1/2 Cup Romaine lettuce, chopped

1/4 Cup Tomato, diced

Salt and Pepper to taste
Directions

  1. Mix oil, 1/2 tsp Old Bay, and garlic. Season with a pinch of salt and pepper. Add shrimp to marinate for 30 minutes.
  2. Mix mayo, BBQ sauce, Dijon, relish, zest, lemon juice, and 1 tsp Old Bay. Season to taste with salt and pepper. Set aside.
  3. Preheat large skillet. Do not add any butter or oil. Add minced onions, sweating for 3 minutes. Add shrimp. Do not add remaining oil, reserving for later use. Cook shrimp on both sides until fully cooked. Remove shrimp and onions from pan.
  4. Brush rolls with remaining marinade. Toast each roll face down in skillet until lightly browned.
  5. Assemble each sandwich by slathering with creamy BBQ sauce, then add shrimp. Top with lettuce and tomatoes.

No Cook Side Dish: Broccoli Salad

August 20, 2011 By in Side Dish Tags: , , , , , , , Leave a comment

I was at a local restaurant recently with my parents and my mom was going on and on about the creamy broccoli salad on the salad bar. It had a nice blend of crunchy broccoli, sweet raisins, and a tangy mayo based dressing. Actually, broccoli salad is pretty common in the South so I thought I would try my hand at a new version. I wanted a sweet and creamy dressing, a tiny bit of bite from red onions, and some additional crunch and flavor from sunflower seeds. So here you have it…a creamy broccoli salad mixed with a generous amount of Craisins, sunflower seeds and red onion. With the extra fresh broccoli and tangy dressing, I think we have a success! 

Give this southern favorite a try this week for something refreshing. With the added benefit of being a no cook recipe, you can kick back and enjoy. I think you will love the fresh from the garden taste!

Broccoli Salad

Ingredients

12 Slices Bacon, cooked and crumbled

2 Heads Broccoli, cut into bite size florets

1/2 Cup Red onion, diced small

3/4 Cup Craisins

5 Tbsp Apple cider vinegar

3 Tbsp Sugar

1 1/2 Cups Mayonaise

1 Cup Sunflower seeds
Directions

  1. In large bowl, combine broccoli, red onion, craisins, and sunflower seeds.
  2. In small bowl, mix vinegar, sugar and mayonnaise. Stir well.
  3. Add mayo mixture to broccoli. Toss until all ingredients are well covered.
  4. Refrigerate for at least 2 hours.
  5. Add bacon and toss well. Serve chilled.

Sunday Dinner: Beef Brisket

August 18, 2011 By in Main Dish Tags: , , , , 2 Comments

As I continue my journey tasting new foods, I tried beef brisket for the first time last weekend. I had heard mixed reviews from many people. Some said brisket is perfect for a slow roast taste and a juicy leftover sandwich. Others said…nothing special, just another roast. What’s the verdict? While this brisket was another roast beef…it really was moist and delicious. There weren’t too many leftovers but I did get one sandwich the next day. And that sandwich was pretty darn good!

Looking for this Sunday’s family dinner? Go for a roasted beef brisket but buy more than you think you’ll need…the brisket sandwiches (smothered in BBQ sauce is especially tasty!) the next day are worth it!

Beef Brisket

Ingredients

1 Tbsp Chili Powder

2 tsp Salt

1 tsp Garlic Powder

1 tsp Onion powder

1 tsp Black Pepper

1 tsp Sugar

2 Garlic Cloves, minced

2 tsp Chives, minced

1/4 Cup Olive Oil

1 2 lb brisket

1 Cup Beef broth
Directions

  1. Preheat oven to 375 degrees.
  2. Combine, everything except brisket and broth. Stir well. Apply rub to surface of briskly, massaging into meat.
  3. Cook brisket uncovered for 35 minutes. Remove from oven.
  4. Reduce oven temperature to 300 degrees.
  5. Add beef broth to pan. Cover briskly with aluminum foil tightly. Cook in 300 degrees oven for 1 1/2 hours. Let brisket rest for 20 minutes before serving.
  6. While brisket is resting, pour remaining liquids into skillet. Reduce by half. Pour over brisket when serving.