Tuesday, November 13, 2012

Enchilada Sauce

1/4 c. vegetable oil
2 T. flour
2 T. chili powder
Mix together in a large skillet over medium heat.  Stir with fork.
1 can tomato sauce or diced tomatoes
1  1/2 c chicken broth
1/2 t cumin
1/2 t. garlic powder
1 T. onion soup mix
1 t. salt
Stir and heat through.  Ready to use in recipe or save in refrigerator for up to 3 days.

Shrimp and Grits

Shrimp and Grits

3 T. butter
3 T. flour
1 c. chopped onions
1/2 c. chopped green, yellow, red, or orange pepper
1/2 c. chopped celery
Cayenne pepper
1 lb. andouille sausage, sliced 1/4 inch thick
1 1/2 lbs. medium shrimp, peeled and deveined
3 c. water
1/4 c. chopped green onions
Grits cakes recipe

In a saute pan over medium heat, melt the butter, stir in the flour and cook for 4-6 minutes for a medium brown roux.  Add the onions, peppers, celery.  Season with salt and cayenne.  Continue cooking until the vegetables are wilted, about 8 minutes.  Add the sausage and continue to cook for 2 minutes.  Season the shrimp with salt and cayenne.  Add the shrimp.  Stir in the water.  Bring the liquid to a simmer and continue to cook for 8-10 minutes, unti the mixture coats the back of a spoon.  Remove from heat and stir in the green onions.  To serve, spoon the sauce over one grits cake.

Grits Cakes
(prepare 1 day ahead or earlier in the day)

Cook 1 cup grits with 4 cups water and 1 t. salt.
1 recipe grits (above)
2 eggs
2 T. heavy cream
2 t. water
1/4 c flour or cornmeal

Crack 1 egg into medium bowl and add cream and stir.  Add small amount of grits to egg and cream and mix well (to keep the egg from curdling); continue adding grits to mixture until all is added.  Put grits mixture into greased 8 inch square pan and cool.  Refrigerate until firm.

Add oil to skillet that is over medium high heat.  Cut grits into squares. Beat the remaining egg with the water to make a wash.  Dip the grits squares into the wash and remove and dust with flour or cornmeal.  Fry in oiled skillet until golden brown.  Remove and drain on paper towels or place in warm oven to stay warm while completing recipe for sauce.

Friday, October 26, 2012

Scarecrow Bean Dip

1 - eight ounce package cream cheese, softened
2  t. taco seasoning mix
1/2  cup thick and chunky salsa
1/4 c. sliced olives (optional)
1 cup shredded cheddar cheese
1 cup refried beans (16 ounce can)
1 cup chopped lettuce
2 cherry tomatoes
Triangular shaped tortilla chips

1.  Use food processor to blend cream cheese with taco seasoning mix.  Spread mixture in a pie pan or plate.

2.  Spoon salsa over the cream-cheese mixture.  Sprinkle shredded cheese (keep 1/4 cup reserved) over salsa.  Put refried beans in center and spread to make shape of pumpkin.  Add lettuce around face.  Add tomatoes for eyes and nose.   

3.  Use last of cheese over eyes to be straw.  Place tortilla chips for hat.  Refrigerate.

(I cooked the refried beans in microwave first - 3 minutes.) 

Apple Crumble Bars

2 T. butter
5 large apples, peeled and sliced
3 T. sugar
3/4 t. cinnamon
dash of nutmeg

9 ounces of caramel, unwrapped (about 40)
2 T. heavy cream or half and half

1 1/2 c. flour
1 c. oatmeal
1/3 c. sugar
1/3 c. brown sugar
3/4 t. baking powder
1/2 t. salt
1/4 t. cinnamon
12 T. cold butter, cut into small pieces
1 large egg yolk
1 t. vanilla extract
1/2 c. chopped nuts (pecans or walnuts)

1.  Heat oven to 375˚.  Use a 9 x 9 pan or a 7 by 11 pan.  Line it with parchment paper or foil.

2. Filling:  use a large skillet melt 2 T. butter; stir in apple slices, sugar, cinnamon, and nuteg.  Cook, stirring occasionally until the apples are golden brown and caramelized, about 15 minutes. Use a lid on the skillet for aid in thoroughly cooking - steaming the apples.  Remove from heat.

3.  Prepare dough:  Combine flour, oats, sugars, baking powder, salt, and cinnamon in food processor; stir to blend.  Add butter pieces and process on spurts until butter is cut into dough.  Reserve 1/3 of this dough for the topping.

4.  Add egg yolk and vanilla to the remaining dough and process again.  Place this dough into bottom of pan and press to form the crust.  Bake for 12 to 14 minutes at 375˚.

5.  Combine the caramels and cream in saucepan over medium low heat.  Stir until totally smooth.

6.  Pour the carmel mixture over the crust.  Layer the apples over the caramels.  Top with the remaining crumble.  Add the nuts on top.

7.  Bake for 22 to 25 minutes.  Let cool completely (at least 30 minutes) before slicing and serving.

Monday, October 8, 2012

Spicy Chicken Taco Soup

1 onion, chopped
1 T. taco seasoning
1 t. salt
1 t. granulated garlic
1 - 10 oz. can RoTel diced tomatoes with habaneros
3 - 15.5 oz. cans diced tomatoes
2 15.5 cans corn
1 can black beans
1 1/2 quarts chicken broth

Chop chicken into small bites and cook.  Add all other ingredients into  soup pot and simmer.  Add cooked chicken.  Cook for 30-35 minutes.

Sunday, September 23, 2012


Had some fantastic greens at a place in Asheville, "12 Bones."  So I've been looking for good recipes since.  Found several on Allrecipes.com and decided to combine some of the best parts of several recipes into this recipe.

1 lb. chopped greens
2 cloves garlic
1 chopped onion
1 lb. bacon, fried and crumbled
1 T. cider vinegar
2 T. brown sugar
3 cups chicken broth
Salt and pepper to taste
Red pepper to taste (for spicy greens)

Fry bacon and remove, add chopped onion and garlic to bacon grease and cook until tender.  Add cider vinegar and brown sugar to chicken broth and stir.  Put this liquid mixture into skillet with greens.  Cook 45-60 minutes, until greens are tender.  Add crumbled bacon to greens and serve.

Sunday, February 26, 2012

Marinated Slaw

1 large head cabbage, shredded
1 large onion, chopped
1 small green pepper, chopped (or red, yellow or orange pepper, chopped)

1/2 c. salad oil
1/2 c. vinegar
3/4 c. sugar
1/2 t. salt
1 t. celery seed
1/4 t. black peper

Combine dressing ingredients and heat to dissolve sugar.  Pour over cabbage while hot. Tos, cover and refrigerate overnight or several hours.  Serves 10-12.