Thursday, September 29, 2011

Pimento Cheese

It's a Southern thing.
Even though Florida is not considered "the South",
I've had a craving for it all week.
Pimento cheese is the Pate' of the South.
You can serve it on crackers, stuff celery, 
fill cherry tomatoes,
make a sandwich with soft white bread, 
make grilled cheese,
serve it open faced spread on sourdough bread, 
make cute little tea sandwiches.
It's a snack, an appetizer, lunch and a dip.
Perfect with your afternoon tea
or an evening glass of wine
You could even fill small jars to give away.
That's a lot from a little 'ol spread.
 Grate the cheese yourself instead of
buying the preshredded bags.
 Add the remaining ingredients.
Combine well with a wooden spoon. 
Add more jalapeno peppers 
if you like the heat.
Lightly toast some sourdough bread then
 spread on a generous amount of cheese and 
toast again or broil until it melted and bubbly. 
Now crunch into it!

Pimento Cheese
8 oz block sharp cheddar cheese, grated
8 oz block extra sharp cheese, grated
1/2 C mayonnaise
4 oz jar pimentos, diced 
1 t Worcestershire sauce
1/2 t House Seasoning
1-2 T pickled jalapeno peppers, finely diced

Grate the cheese into a large bowl.
Add the remaining ingredients and mix well.
Keeps for a week in the refrigerator.
You could leave out the jalapenos and 
add a dash of hot sauce or 1/4 t cayenne.
You can also add 1/2 C toasted chopped pecans.
customize it, make it yours.
This makes a lot, about 4 C.
Let soften at room temperature to serve.
 I cut the recipe in half.

Y'all enjoy!

Tuesday, September 27, 2011

Sesame Marinated Grilled Pork Chops

Pork is always a perfect dinner for Fall;
pork chops, roast loin, and ribs. 
These pork chops are delicious on the grill.
I like to serve them with acorn squash
 roasted with butter and brown sugar,
 another Fall favorite.
 They would also be good with; corn casserole, 
so many good choices.
Just add a green vegetable.
In the summer I serve these with my
Marinate the chops for an hour 
or cover and refrigerate for a longer time.
Then grill just until done, about 4-5 minutes
 per side for 3/4" thick chops. 
Keep the meat moist and juicy
 by not overcooking. 
This is also very good with strip steak. 
Sesame Marinade 
for  Grilled Pork Chops
(or also good on Strip Steak)
enough sauce for 4-6 chops/steaks
1 t pepper
1 T sugar
1 T minced garlic (or 1/2t powder)
2 T sesame oil
2 T Dijon mustard
3 T soy sauce
4 (3/4") thick loin pork chops
(or 4 strip steaks)
Combine the ingredients and coat both sides
 of the meat. Cover with saran wrap and
 refrigerate for at least 1 hour.
Grill on a preheated hot grill for about 4 minutes
 on each side for thick chops. Do  not overcook.
 (about 3 minutes each side for steak)
or to desired doneness. Let rest for 5 minutes.
Season with salt to taste.


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Monday, September 26, 2011

Autumn Granola

Adding pumpkin seeds and maple syrup gives
 my easy granola a nice nod to autumn.
I keep the granola handy in a glass pumpkin 
on the counter.
 Combine the dry ingredients.
Any combo of chopped pecans, pumpkin seeds,
and almonds to equal 1 cup works . Sometimes I
don't have enough almonds or pecans, so I just
add more pumpkin seeds. Use what you have.
Stir in the hot liquid until
everything is well coated.
Spread onto a rimmed baking sheet.
Bake @300 for 35  minutes, stirring halfway through.
Let cool and break apart. Pour into container.
If you like dried fruit in your granola you can
mix in 1/2 C or raisins or craisins now. 
It will keep at room temperature for
2-3 weeks. Have it with milk and a sliced banana
 for breakfast, or sprinkle some over yogurt and ice cream.
It makes a great snack too.

Autumn Granola

2 C Oatmeal (quick-cook rolled oats)
1/4 C sliced almonds
1/2 C chopped pecans
         1/4 C shelled pumpkin seeds
    1/4 C butter (1/2 stick)
1/4 C brown sugar
1/4 C maple syrup
pinch Kosher or sea salt
1/2 t cinnamon or pumpkin pie spice
2 T water

In a large bowl stir together the oatmeal,
almonds, pecans and pumpkin seeds,
In a small saucepan combine the butter,
brown sugar, cinnamon, maple syrup and water.
Bring to a boil and pour the hot syrup into the
 dry ingredients. Stir with a wooden spoon until
 ingredients are thoroughly coated and combined.
Spread evenly onto a rimmed baking sheet and
 bake at 300 stirring halfway thru until
golden brown and dry to the touch,
about 35 minutes. Let cool then break apart
and store in an airtight container.
(optional 1/2 C raisins or craisins, etc)
Keeps about 2-3 weeks at room temperature.
Makes about 3-1/2 C.
Recipe doubles easily.

Enjoy for breakfast or snacking!

Tuesday, September 20, 2011

German Spaetzle

Spaetzle With Chicken Paprikash
This German classic is a light, small
dumpling-like noodle, wonderful with roasts
and chicken, or anything that has a sauce. 
This recipe will be enough for 3-4 servings,
but I usually make a double amount and
put extras into Ziplock bags and store
 them flat in the freezer.
Combine the eggs, water and salt in a medium bowl.
 Whisk with a fork.
Stir in the flour. It should be a wet dough
 that you can stir with a fork. 
If it's too stiff add a little more water.
Ist das nicht ein Spatzle maker? 
Ja das ist ein Spatzle maker.
The spaetzle maker fits over the rim of the pot.
 Put the dough into the square hopper of the
 spaetzle maker over a large pot
of boiling salted water.
 Quickly slide the hopper back and forth
grating the dough over the holes
and into the boiling water. 
Let the water come to a boil again then
 let the spaetzle cook for one minute. 
After they rise to the top the are done!
 Use a slotted spoon to strain the spaetzle 
out of the water and into a serving bowl.  
Repeat process with any remaining batter.
You can butter, salt and pepper now or just 
serve along with the sauce of you main dish.
You can also saute them in butter and season.
Spaetzle with Pork Roast and Gravy
Spaetzleit's a nice alternative to potatoes, rice or pasta.

2 eggs
1/2 -3/4 C water
1/2 t salt
2 C flour
Whisk the eggs, 1/2C water and salt with a
fork in a medium bowl. Add the flour and stir
 until a sticky dough forms. Add more water if
the dough is too thick to stir with a fork.
Bring a large pot of salted water to a boil.
Put the dough into the holder of the spaetzle
 maker and quickly rub back and forth to press
 the dough through the holes. Let the water
 return to a boil. The spaetzle will rise to the
top when they are about done. This will take
about one minute, then skim them out of
the water and into a serving bowl. Repeat
with the remaining dough.
 *You can also use a tin can and press the
dough through the holes in the can. 
You can also serve spaetzle with
a little butter, salt and pepper.
Leftover spaetzle can be heated in the
 microwave or sauteed in a little butter
Don't be afraid to try these. They are very easy
 to make and only take about 5 minutes to prepare.
If you are lucky enough to find a spaetzle maker
 they go really fast. I found one in a thrift
 store for $1, probably because no one
knew what it was!
Here's a way to make a homemade
 spaetzle maker out of a tin can.
Clean and wash a large tin can and punch
large holes in the bottom the about size of
 a pencil with a large screw driver or pick.
 Put the dough in and push it through the holes
into the boiling water using a large rubber
spatula. You can also use a colander
 with very large holes. 

Guten Appetit!

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Wednesday, September 14, 2011

Easy Scalloped Potatoes

I like to make this easy scalloped potatoes
side dish when I have something else roasting
 in the oven for dinner
like chicken, ribs, meatloaf, roast beef, etc.
This is extra easy to whip-up because you 
don't have to prepare a cream sauce separately.  
You can make a small or large casserole 
using this method.
In a buttered casserole layer:
sliced potatoes
sliced onions
sprinkle on a little flour
sprinkle on a little salt and pepper
dot with butter
Pour on milk to about halfway up. 
Sprinkle with a little paprika. cover with foil. 
 Bake for45 min.-1 hour at 350. 
Then uncover and bake another 15-30 minutes until
the potatoes are fork tender and browned.
I always make the whole recipe because this
 makes great leftovers for another meal. 
Good with my Glazed Meatloaf.

Easy Scalloped Potatoes
....serves 6
4 potatoes, sliced thin (peeled or un-peeled)
1 onion, sliced thin (about 2/3C)
1/4 pepper
1 t salt
2 T flour 
3 T butter
1-1/2 to 2 C whole milk

Butter a shallow casserole and layer with half
 of the potatoes, half the onions, 
half the salt pepper. Sprinkle on half the flour. 
Dot with half the butter. 
Now repeat with the remaining 
potatoes, onion, salt, pepper, flour and butter. 
Now pour the milk over all and sprinkle
 with a little paprika. 
Cover and bake for 45 minutes @350 or 375. 
Uncover and bake another 15 minutes 
until the potatoes are fork tender and browned.


Thursday, September 8, 2011

Baked Greek Chicken

This chicken recipe is too easy
to be this good.
 You can easily make it if you are cooking for
 one or twenty.
Ranch Dressing
Worcestershire sauce
Salt, Pepper, Garlic Mix
On each breast,
 Drizzle on a little Worcestershire (about 1 t)
Sprinkle with a little House Seasoning Mix.
Squirt on a little Ranch Dressing (about 2 T)
and spread it a bit. Pop into a 350-375 oven
for 30 minutes, or until lightly browned.

Serve with rice and a green vegetable.
~~~Dinner is served~~~
You can also use a whole cut-up chicken.
Cook that a little longer.
I reuse an empty seasoning container 
to mix-up Paula Deen's 
House Seasoning 
1/2  C salt
1/4 C pepper
1/4 C garlic powder
Add to a large shaker top container.
Toss to combine.
It goes on almost everything.

Baked Greek Chicken
 boneless chicken breasts
or a whole cut-up chicken
Worcestershire sauce
Hidden Valley Ranch Dressing
Garlic-Salt-Pepper Mix
Put chicken pieces in a shallow casserole.
Drizzle a little Worcestershire on each piece.
Sprinkle on a little seasoning mix.
Squirt on a little Ranch dressing.
Bake at 350 until golden for about 30 minutes.
(More for bone in chicken pieces.)
Serve with rice.


tip: Use your toaster oven if you are just making one.

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