Wednesday, April 16, 2014

Corn Pudding

This recipe is just a tiny bit different 
Mixed up and ready for the oven.
 We're having BBQ chicken for dinner tonight and
I think corn pudding/souffle/casserole
is the perfect side dish for BBQ.
 It mixes up in minutes and is a
great pot luck dish too.

It's from Susan Branch. Love reading 
her blog and books. I am a fan.
Her recipes are beautifully illustrated.

 Now I've discovered it's also great for brunch, or
just heat up the leftovers with maple syrup
the next day. 

Corn Pudding
1~14oz can corn, drained
1~14oz can creamed corn
1 C sour cream
1/2 C butter, melted
1 egg, beaten
1 box Jiffy corn muffin mix
1/4 t cayenne
1/4 t paprika for the top
Mix first 7 ingredients and pour into a
buttered 9" square baking dish. Sprinkle 
the top w/paprika, bake in a 350º for 1 hr.
p.s. It's great with warm maple syrup for
brunch too. 8 servings.


Tuesday, April 15, 2014

Ginger Ale Brisket

It doesn't get any easier than this!
Make this a day ahead.
Basically 4 ingredients and it only takes 
2 minutes to get this in the oven.
This really is a no-brainer brisket. 
Lay brisket on a large piece of foil. You may need to
 crease two pieces together because you want 
enough to completely seal in the brisket. Season 
the brisket well with your favorite seasonings. 
I like seasoned salt, pepper, and paprika.
Mix the dry onion soup, ketchup, and ginger ale.
Pour over the brisket and seal the foil tightly.
Pop in a 325º oven for 3-4 hours until fork tender.
Remove the meat and let cool a bit, then put in the
 refrigerator until the next day. This makes
 slicing the brisket easier. Pour the gravy
 into a separate container. 
The next day:
Slice against the grain and put it in a casserole.
Pour the saved gravy over the meat slices.
Cover and pop in the oven until nice and hot.
 Serve the slices and top with gravy.
I have several brisket recipes and I love them all.
It's a yummy, homey, easy dinner.

Ginger Ale Brisket
3-5 lb beef brisket
1 pkg dry onion soup
1 C ketchup
2 C ginger ale
choice of seasoning
Put brisket on large piece of foil that 
will cover the brisket completely.
Put it in a baking dish.
Season brisket well with;
seasoned salt, pepper, paprika.
Mix onion soup, ketchup and ginger ale. 
Pour over the brisket. Tightly close the 
foil, sealing all the seams. 
Bake at 325º for 3-4 hours.
Let cool enough to handle, remove
from the pan, cover and refrigerate.
Store the gravy separately. The next
day, slice the meat against the grain, 
put into a casserole, pour the gravy over
and pop in the oven, covered until 
completely heated through.

Links: The Style Sisters, Savvy Southern Style,
Rattlebridge FarmBetween Naps On The Porch,
My Romantic Home,

Sunday, April 13, 2014

Easy Oven Eggs

These are a snap to whip up for breakfast
 on a weekend morning.
My tennis girlfriend, Bridget gave me 
farm-fresh eggs from her chickens.
Lucky me!
 I usually have all the ingredients in the house.
 It's a simple way to cook fluffy eggs and it doesn't
require you to stay on stove duty.
 Whisk the ingredients together.
 Pour into a buttered 9"x 9" baking pan.
While the eggs are in the oven you'll have time
 to enjoy a grapefruit half, (my favorite lately), 
or some fruit, juice, or your first cup of coffee,
             and make toast. No rushing.
They're done in 25-30 minutes when the center
 is firm and they're a little puffed.
 Serve with a spatula or just scoop out.
Serves 4.

Enjoy light and fluffy eggs!

Easy Oven Eggs
8 eggs
1 C sour cream
1 C cheddar cheese, shredded
salt & pepper
1 T butter, melted
Whisk the eggs well. Whisk in the
sour cream, salt & pepper until blended.
Stir in the shredded cheese.
Pour into a buttered 9" x 9" baking dish.
Drizzle the top with the melted butter.
Bake @325º for 25-30 minutes or until
it's puffed and the center is firm. 
Serves 4

Links: Between Naps On The Porch, Dwellings, The Comforts Of Home,
The Scoop

Wednesday, April 9, 2014

Coconut Curry Chicken

Chicken braised in a coconut curry sauce with
 chopped onions and apples served over 
rice with lots of chopped cilantro.
The bone-in chicken thighs gives this dish a rich 
flavor. Once you've prepped everything just 
let it simmer for an hour.
Ingredients: I used 1/2 t chicken bullion powder
 in 1/2 C hot water, canned coconut milk, and 4-6 
chicken thighs, depending on their size.
 Brown the seasoned chicken in hot butter/oil,   
then add the onion, stirring to cook a few minutes.
Stir in the apple and garlic; cook another few minutes.
 Turn the chicken and sprinkle with the curry and 
ginger. Add the cayenne pepper to taste.
We like a little heat.Turn again to coat the chicken.
Add the broth and coconut milk.
 Stir to combine; bring to a simmer and cover.
Simmer for about 1 hour until fork tender.
Thicken the sauce with a little cornstarch
mixed with water. 
Serve on rice and sprinkle with lots of 
chopped fresh cilantro. 
Coconut Curry Chicken
1-1/2 lbs chicken thighs, skinned
about 4-6 
1 T oil + 1 T butter
1 small onion, chopped
1 small apple, peeled and chopped
2 garlic cloves, minced
slat & pepper
1 T curry powder
1/2 t ground ginger
1/8 t cayenne pepper
1/2 C chicken broth
1/2 C coconut milk
1 T cornstarch
Chopped fresh cilantro
Heat the oil and butter in a large skillet
Season the chicken with salt and pepper.
Brown, turning once 5-6 minutes. 
Add the onion, garlic, and apple. 
Sprinkle the curry and ginger over all,
cook and toss, turning to coat the chicken . 
Stir in the broth and coconut milk. 
Cover and simmer for 1 hour.
Blend 1 T cornstarch in a bout 1/4 C
water. Add to the pan to, stirring, to
 thicken the sauce. Serve over rice and 
sprinkle with chopped cilantro

(a) You can also dump everything in a
crock pot and cook all day, at least 5-6 hours.
(b) You can make this dinner using 3/4 lb boneless
chicken breasts. Brown the chicken with onion,
5 minutes then add garlic, apple, seasonings; cook
  another 2 minutes. Stir in the milk and broth.
Simmer 5  minutes. 
Double the recipe to serve 4


Links: Between Naps On The Porch, Common Ground,
French Country Cottage, My Romantic Home, Rattlebridge Farm,

Sunday, April 6, 2014

Chocolate Sauce

A wonderful sauce to serve with vanilla ice cream
 or over profiteroles, or for dipping strawberries
 and sliced bananas.
It's a luscious warm chocolate sauce.
Here's what you'll need; 
butter, Karo syrup, chocolate, sugar 
and a can of Hershey's syrup. 
 Melt the butter and unsweetened chocolate
 in a saucepan.
 Stir in the sugar, then 
 stir in the Hershey's syrup. 
 Add the Karo syrup. It's the secret that keeps the 
chocolate silky and from getting hard when
 poured over the ice cream.
 Heat and stir until the sugar is dissolved.
You may need to taste it here. 
Serve warm over ice cream. 
Cool a bit, then store in jars.
You can give one as a gift, 
if you can part with it. 
Better to double the recipe so you'll have
plenty to give. Just fill small jars and decorate
the tops with a scrap of fabric or doilie on the
cap...just hold on with a rubber band and tie
a piece of ribbon around it. Attach a label.
Ice cream before.
Ice cream after.
I wasn't fast enough with my camera
the first time!

Chocolate Sauce
4 oz unsweetened chocolate
1 stick butter
1/4 Karo syrup corn syrup
1/2 C sugar
1 can Hershey's chocolate syrup
Melt chocolate and butter in a saucepan.
Stir in the rest of the ingredients. Heat
until very hot until the sugar melts, stir
occasionally. Allow to cool, but still be
pourable, and put into jars. Reheat jars
in microwave or a pan of water.
about 2-1/2 cups


Links: Between Naps On The Porch,