Prep / Total time : Makes 4 to 6 servings
Get the best of both worlds with these Southern takes on classic Italian food. They say polenta. We say grits. They say pancetta. We say bacon.
GNOCCHI :
1 cup soft, fresh breadcrumbs
1/2 cup chicken broth
1/4 cup freshly grated Parmesan cheese
2 large egg yolks, lightly beaten
1-1/2 tablespoons chopped fresh flat-leaf parsley
1 teaspoon chopped fresh thyme
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
1/2 cup all-purpose flour
**Vegetable cooking spray**
CHICKEN :
2 fresh thyme sprigs
1 fresh sage sprig (optional)
**Kitchen string **
4 tablespoons butter
2 carrots, thinly sliced (about 1 cup)
1 celery rib, finely chopped (about 1/2 cup) 2 garlic cloves, minced
1/2 cup dry white wine
1/4 cup all-purpose flour
4 cups chicken broth
1 Parmesan cheese rind (optional)
4 cups shredded cooked chicken
Prepare Gnocchi:
1. Stir together first 8 ingredients in a large bowl until smooth. Very gently fold in flour just until blended.
2. Spoon dough into a zip-top plastic freezer bag. Snip 1 corner of bag to make a 1/2-inch hole. Squeeze 10 to 12 (1-inch) dough pieces into a pot of boiling salted water; cook 2 to 3 minutes or until gnocchi float. Lightly grease a jelly-roll pan with cooking spray. Transfer gnocchi to prepared pan, using a slotted spoon. Cover with plastic wrap. Repeat procedure with remaining dough.
3. Prepare Chicken: Tie together thyme and, if desired, sage sprigs with kitchen string. Melt butter in a Dutch oven over medium heat. Add carrots, celery, and herb bundle; cook 5 minutes or until carrots are tender. Add garlic; cook 1 minute. Stir in wine, and cook 2 minutes or until reduced by half. Sprinkle with flour, and cook, stirring constantly, 1 minute. Gradually whisk in broth. Add Parmesan rind, if desired.
4. Bring mixture to a boil over medium-high heat. Reduce heat to medium-low, and simmer, partially covered, 20 minutes or until slightly thickened. Discard herb bundle and cheese rind. Stir in chicken and gnocchi, and cook 3 to 5 minutes or until hot.
Makes 6 servings :
1 (6-oz.) package cornbread mix
1-1/2 teaspoons Creole seasoning
1/2 teaspoon salt
1/2 teaspoon pepper
6 (6-oz.) cod or tilapia fillets
**Canola oil**
**Sweet-Ho Pecan Sauce (recipe below)**
1. Stir together cornbread mix and Creole seasoning until blended.
2. Sprinkle salt and pepper over fillets. Dredge fillets in cornbread mixture.
3. Pour oil to depth of 4 inches into a large Dutch oven; heat to 375°. Fry fillets, in batches, 1 to 1 1/2 minutes on each side or until golden. Drain on a wire rack over paper towels. Serve with Sweet-Hot Pecan Sauce.
TIP :
I used Martha White Buttermilk Cornbread Mix.
HOT -SWEET PECAN SAUCE :
Makes 1 cup:
1/4 cup butter
1/4 cup chopped red onion
1 teaspoon minced garlic
1/2 cup pecan pieces, chopped
1/2 cup firmly packed light brown sugar
2 tablespoons lemon juice
2 tablespoons Worcestershire sauce
1 tablespoon hot sauce
1. Melt butter in a medium saucepan over medium heat. Add onion, and sauté 3 minutes or until tender. Add garlic, and cook 1 minute. Stir in pecans and next 4 ingredients. Cook, stirring constantly, until sugar is dissolved. Store in an airtight container in refrigerator up to 1 week.
10 cups (serving size: 1 cup)
1 pound extra-lean ground beef
1 cup sliced turkey pepperoni (3 ounces)**Vegetable cooking spray **
1 cup sliced fresh mushrooms 1 green bell pepper, seeded and chopped 1 bunch green onions, chopped
2 garlic cloves, minced
1 teaspoon olive oil
2 tablespoons tomato paste
1 (28-ounce) can crushed tomatoes 4 cups low-sodium fat-free chicken broth 1 tablespoon chopped fresh or 1 **teaspoon dried basil **
1 tablespoon chopped fresh or 1 teaspoon dried oregano
1 teaspoon freshly ground pepper **Garnishes: sliced fresh basil, shredded Parmesan cheese **
**Parmesan Toasts (recipe below)**
1 . Cook ground beef and pepperoni in a Dutch oven coated with cooking spray over medium-high heat 8 minutes or until beef crumbles and is no longer pink. Rinse and drain beef mixture.
2 . Sauté mushrooms and next 3 ingredients in hot oil in Dutch oven 5 minutes. Stir in beef mixture, tomato paste, and next 5 ingredients. Bring to a boil; reduce heat, and simmer 30 minutes. If desired, garnish and serve with Parmesan Toast Points. PARMESAN TOAST:
1 small sourdough loaf
Parmesan cheese
Cut 1 small sourdough loaf into thin wedges. Arrange wedges on a baking sheet. Sprinkle evenly with shredded Parmesan cheese. Bake at 400º for 5 minutes.
6 servings
2 cups biscuit mix
2/3 cup milk
1/2 teaspoon ground red pepper
1 pound ground beef
1 medium onion, chopped
1 medium-size green bell pepper, chopped
2 (14 1/2-ounce) cans Mexican-style stewed tomatoes, undrained
1 (15-ounce) can kidney beans, drained and rinsed
2 teaspoons chili powder
**Toppings: sour cream, sliced green onions**
**Garnish: green onions**
1 . Stir together first 3 ingredients. Turn dough out onto a surface sprinkled with biscuit mix. Shape into a ball, and knead 3 to 4 times. Divide into 6 portions.
2 .Invert 6 (6-ounce) custard cups several inches apart on a lightly greased baking sheet. (Or use an inverted muffin pan.) Coat outsides of cups with vegetable cooking spray.
3 . Roll or pat each dough portion into a 6-inch circle. Place each on a custard cup; press into a bowl shape.
4 . Bake at 450° for 10 to 12 minutes. Cool slightly; remove biscuit bowls to a wire rack.
5. Cook beef, onion, and bell pepper in a Dutch oven over medium heat until meat crumbles and is no longer pink; drain. Stir in tomatoes, beans, and chili powder.
6 . Bring beef mixture to a boil; cover, reduce heat, and simmer 35 minutes. Spoon into biscuit bowls, and serve with desired toppings. Garnish, if desired.
Makes 4 servings
1 pound broccoli rabe, tough stems removed
4 tablespoons olive oil
1-1/3 pounds hot or mild Italian sausage
1 onion, chopped
2 cloves garlic, chopped
1/4 cup dry white wine
1-1/2 cups canned crushed tomatoes in thick puree (from a 14-ounce can)
1-1/2 cups canned low-sodium chicken broth or homemade stock
1/2 teaspoon dried thyme
2-1/2 teaspoons salt
1/4 cup chopped flat-leaf parsley
1/8 teaspoon fresh-ground black pepper 4-1/2 cups water
1-1/3 cups coarse or medium cornmeal
1 . In a large pot of boiling, salted water, cook the broccoli rabe until tender, about 2 minutes. Drain. Rinse with cold water and drain thoroughly. Cut into 2-inch lengths.
2. In a large frying pan, heat 1 tablespoon of the oil over moderately high heat. Add the sausage and cook, turning, until browned, about 10 minutes. Remove. When cool enough to handle, cut into slices.
3. Pour off all but 2 tablespoons of the fat from the pan. Reduce the heat to moderately low. Add the onion and garlic and cook, stirring occasionally, until translucent, about 5 minutes. Add the wine; bring to a simmer. Add the sausage, tomatoes, broth, thyme, and 1 1/4 teaspoons of the salt. Bring to a simmer. Cook, uncovered, for 15 minutes. Add the broccoli rabe, parsley, and pepper to the sauce; bring to a simmer.
4. Meanwhile, in a medium saucepan, bring the water and the remaining 1 1/4 teaspoons salt to a boil. Add the cornmeal in a slow stream, whisking. Whisk in the remaining 3 tablespoons oil. Reduce the heat and simmer, stirring frequently with a wooden spoon, until very thick, about 20 minutes. Serve with the sauce.
TIP:
This rustic dish wants a red wine, but the broccoli rabe's bite will combine with tannin to create an unpleasant bitterness. Opt for an Italian Barbera; such as a 'Ferrari-Carano' it has minimal tanni.
Makes 4 servings
2 honey-wheat bread slices
1 pound ground round
1 large egg, lightly beaten
2 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1 (1.2-oz.) envelope brown gravy mix
1 tablespoon vegetable oil
1 (8-oz.) package sliced fresh mushrooms
1 medium-size sweet onion, halved and thinly sliced
1. Process bread slices in a food processor 10 seconds or until finely chopped. Place breadcrumbs in a mixing bowl; add ground round and next 4 ingredients. Gently combine until blended, using your hands. Shape into 4 (4-inch) patties.
2. Whisk together brown gravy mix and 1 1/2 cups water.
3. Cook patties in hot oil in a large skillet over medium-high heat 2 minutes on each side or just until browned. Remove patties from skillet. Add mushrooms and onion to skillet, and sauté 6 minutes or until tender. Stir in prepared gravy, and bring to a light boil. Return patties to skillet, and spoon gravy over each patty. Cover, reduce heat to low, and simmer 8 to 10 minutes.
TIP:
To make ahead, proceed with Step 1 as directed. Wrap each patty individually in plastic wrap, and place in a large zip-top plastic freezer bag. Freeze up to 3 months. Thaw frozen patties in refrigerator 8 hours; proceed with Steps 2 and 3.
History of King Cakes
The Mardi Gras or Carnival season officially begins on January 6th or the "Twelfth Night," also known to Christians as the "Epiphany." Epiphany comes from a Greek word that means "to show." Jesus first showed himself to the three wise-men and to the world on this day. As a symbol of this Holy Day, a tiny plastic baby is placed inside each King Cake.
The King Cake tradition is thought to have been brought to New Orleans from France in 1870. A King Cake is an oval-shaped bakery delicacy, crossed between a coffee cake and a French pastry that is as rich in history as it is in flavor. It's decorated in royal colors of PURPLE which signifies "Justice," GREEN for "Faith," and GOLD for "Power." These colors were chosen to resemble a jeweled crown honoring the Wise Men who visited the Christ Child on Epiphany. In the past such things as coins, beans, pecans, or peas were also hidden in each King Cake.
Today, a tiny plastic baby is the common prize. At a party, the King Cake is sliced and served. Each person looks to see if their piece contains the "baby." If so, then that person is named "King" for a day and bound by custom to host the next party and provide the King Cake.
Mardi Gras Day has a moveable date and may occur on any Tuesday from February 3rd to March 9th. It is always the day before Ash Wednesday, and always falls 46 days before Easter.
If you find the baby in your slice of king's cake , tradition says you must throw a party next year.
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Prep : 40 minutes + rising Bake : 30 minutes makes 1 cake (16 slices)
PASTRY :
1 cup milk
1/4 cup butter
2 (.25 ounce each) packages active dry yeast
2/3 cup warm water (110 degrees)
1/2 cup white sugar
2 eggs
1-1/2 teaspoons salt
1/2 teaspoon freshly grated nutmeg
5-/2 cups all-purpose flour
FILLING :
1 cup packed brown sugar
1 tablespoon ground cinnamon
2/3 cup chopped pecans
1/2 cup all-purpose flour
1/2 cup raisins
1/2 cup melted butter
FROSTING:
1 cup confectioners' sugar (I used 2 cups)
3 tablespoon water
PASTRY :
1 . Scald milk, remove from heat and stir in 1/4 cup of butter. Allow mixture to cool to room temperature. In a large bowl, dissolve yeast in the warm water with 1 tablespoon of the white sugar. Let stand until creamy, about 10 minutes.
When yeast mixture is bubbling, add the cooled milk mixture. Whisk in the eggs. Stir in the remaining white sugar, salt and nutmeg. Beat the flour into the milk/egg mixture 1 cup at a time. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 to 10 minutes.
Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth or plastic wrap and let rise in a warm place until doubled in volume, about 2 hours. When risen, punch down and divide dough in half.
2 . Preheat oven to 375 degrees F (190 degrees C). Grease 2 cookie sheets or line with parchment paper.
FOR FILLING :
3 . Combine the brown sugar, ground cinnamon, chopped pecans, 1/2 cup flour and 1/2 cup raisins. Pour 1/2 cup melted butter over the cinnamon mixture and mix until crumbly.
ASSEMBLE :
4. Roll dough halves out into large rectangles (approximately 10x16 inches or so). Sprinkle the filling evenly over the dough and roll up each half tightly like a jelly roll, beginning at the wide side. Bring the ends of each roll together to form 2 oval shaped rings. Place each ring on a prepared cookie sheet. With scissors make cuts 1/3 of the way through the rings at 1 inch intervals. Let rise in a warm spot until doubled in size, about 45 minutes.
Bake in preheated oven for 30 minutes. Push the doll into the bottom of the cake. Frost while warm with the confectioners' sugar blended with 1 to 2 tablespoons of water.
TIP :
My cakes took about 25 minutes to bake. I covered them with aluminum foil at about 15 minutes to avoid excessive browning.
TIP :
When you are ready to ice the cakes, you might want to make the icing separate for each cake, especially if you are going to sprinkle them with colored sugars. The icing hardens pretty quickly.
Happy Valentine's Day
Valentine's Day is a sweet one .
Giving out cards and receiving them is so much fun !
Flowers and Hearts are the decorations ,
A day to show you care is reason for celebration !
Chocolate and candy are sweet presents too ,
I love Valentine's Day , how about you ?
Nee
Prep /Total time : 45 minutes Serves 4
This dish delivers a lot of sophistication for not much time spent in the kitchen. The chicken rests on a bed of mild autumn vegetables, enriched with cream and wine. If the chicken you buy weighs more than 2 pounds, you may need to simmer it a few more minutes.
4 leg-thigh chicken quarters or 8 leg and thigh pieces (2 lbs. total)
About 1 tsp. kosher
About 1 tsp. pepper
2 tablespoons butter, divided
1 tablespoon vegetable oil
2 medium fennel bulbs
4 heads Belgian endive
1 large shallot
1/2 cup white wine
1/2 cup reduced-sodium chicken broth
1/2 cup whipping cream
1/4 cup flat-leaf parsley leaves, chopped
1. Sprinkle chicken with 1 tsp. each salt and pepper. In a large, heavy frying pan over medium-high heat, melt 1 tbsp. butter with the oil. Add chicken in a single layer and cook, without moving, until browned underneath, about 5 minutes. Turn over and cook until second side is lightly browned, about 2 minutes. Transfer chicken to a plate; drain fat from pan.
2. Meanwhile, trim fennel bulbs (chop and reserve 1/4 cup fronds) and cut bulbs into quarters; core and thinly slice. Trim ends of endive and quarter heads lengthwise. Chop shallot.
3. Return pan to medium-high heat. Add wine and broth and stir, scraping bottom, to release browned bits from pan. Add chicken, fennel, endive, shallot, and remaining butter. Cover and cook, stirring occasionally (pan will be very full at first), until chicken is no longer pink at the bone, about 15 minutes.
4. Add cream to pan, increase heat to high, and cook uncovered, stirring, until slightly thickened, about 5 minutes. Season with salt and pepper. Spoon into a shallow bowl and sprinkle with parsley and reserved fennel fronds.
Serves 4
Cheeseburgers get a makeover with ground chicken and gourmet toppings. They're even better served with a cold beer.
2 tablespoons olive oil, divided
2 large shallots, sliced
1 pound ground chicken
1 large garlic clove, minced
1 teaspoon chopped fresh rosemary
1/2 teaspoon kosher salt
1 teaspoon freshly ground black pepper
4 romaine lettuce leaves
4 kaiser rolls, split and toasted
1/4 cup mayonnaise
1/4 cup crumbled blue cheese
1. Heat 1 tbsp. oil in a frying pan. Add shallots and cook, stirring often, until softened and browned, about 4 minutes. Remove from pan and set aside.
2. Meanwhile, combine chicken, garlic, rosemary, salt, and pepper. Form mixture into 4 patties. Add remaining 1 tbsp. oil to same pan and cook patties, turning once, until cooked through, about 5 minutes.
3. Place a lettuce leaf on bottom half of each bun and top with a patty. Top patties with shallots. Mix mayonnaise with blue cheese, spread on bun tops, and set on patties.
Prep / Total : 40 minutes Makes 4 servings
Flavor budget-friendly tilapia fillets with Cajun (or Creole) seasoning, dredge in flour and cornmeal, and pan fry for a quick-cooking weeknight meal.
4 (4- to 6-oz.) tilapia fillets
1-1/2 teaspoons Cajun seasoning*
3 tablespoons self-rising flour
1/2 cup plain yellow cornmeal
1 tablespoon butter
2 tablespoons olive oil
Lemon (optional)
Garnish: fresh parsley sprig
1. Sprinkle fillets with 1 tsp. seasoning. Combine remaining seasoning, flour, and cornmeal. Dredge fillets in flour mixture, shaking off excess.
2. Melt butter with oil in a large skillet over medium-high heat; add fillets, and cook 3 to 4 minutes on each side or until fish flakes with a fork. Squeeze juice from lemon over fillets, and garnish, if desired. Serve immediately.
TIP:
***Creole seasoning may be substituted.***
Cajun-Seasoned Pan-Fried Chicken Breasts:
Substitute
4 (8-oz.) skinned and boned chicken breasts for tilapia.
Proceed with recipe as directed, cooking 8 to 10 minutes on each side or until done. Prep: 10 min., Cook: 20 minutes
Cajun-Seasoned Pan-Fried Pork Chops:
Substitute
4 (8-oz.) bone-in center-cut pork chops for tilapia. Proceed with recipe as directed, cooking 8 to 10 minutes on each side or until done.
Makes : 2 dozen Prep : 40 Minutes
Okra is a signature Southern ingredient whether fried, pickled, or grilled. Okra Rellenos are essentially fried okra filled with cheese. The recipe yields 2 dozen, but they'll go fast!
4 ounces Monterey Jack cheese with peppers
1 pound fresh okra (4-inch-long pods)
1 cup self-rising flour
1/3 cup self-rising cornmeal
1 large egg
1/2 cup buttermilk
1/2 cup dark Corn oil
1/2 teaspoon salt
1. Cut Monterey Jack cheese into 3- x 1/4- x 1/4-inch sticks.
2 . Cut a lengthwise slit in each okra pod, cutting to but not through ends; push seeds aside. Stuff pods with cheese sticks, and set aside.
3 . Combine flour and cornmeal in a large bowl; make a well in center of mixture.
4 . Stir together egg, buttermilk, and beer; add to dry ingredients, stirring until smooth.
5 . Pour oil to depth of 3 inches into a Dutch oven; heat to 375°. Dip stuffed okra in batter, coating well; fry, a few at a time, in hot oil until golden. Drain on paper towels. Sprinkle with salt; serve immediately with salsa.
A marriage of Southern favorites: The salty-sweet brine of brown sugar and freshly brewed tea infuses this picnic-perfect chicken with juicy flavor before frying. Bonus: The tannins in tea act as a natural tenderizer.
2 family-size tea bags
1/2 cup firmly packed light brown sugar
1/4 cup kosher salt
1 small sweet onion, thinly sliced
1 lemon, thinly sliced
4 garlic cloves, halved
1 tablespoon cracked black pepper
2 cups ice cubes
1 (3-1/2 pound) cut-up whole chicken
2 cups self-rising flour
1 cup self-rising white cornmeal mix
2 tablespoons freshly ground black pepper
2 teaspoons table salt
1 teaspoon ground red pepper
Vegetable oil
1. Bring 4 cups water to a boil in a 3-qt. heavy saucepan; add tea bags. Remove from heat; cover and steep 10 minutes.
2. Discard tea bags. Stir in brown sugar and next 5 ingredients, stirring until sugar dissolves. Cool completely (about 45 minutes); stir in ice. (Mixture should be cold before adding to chicken.)
3. Cut chicken breasts in half crosswise. Place tea mixture and all chicken pieces in a large zip-top plastic freezer bag; seal. Place bag in a shallow baking dish, and chill 24 hours.
4. Remove chicken from marinade, discarding marinade. Drain chicken well.
5. Whisk together flour and next 4 ingredients in a medium bowl. Spoon 1 cup flour mixture into a brown paper bag or large zip-top plastic freezer bag. Place one piece of chicken in bag; seal and shake to coat. Remove chicken, and transfer to a wire rack. Repeat procedure with remaining chicken, adding more flour mixture to bag as needed. Let chicken stand 30 minutes to form a crust.
6. Pour oil to depth of 1 1/2 inches into a cast-iron Dutch oven; heat over medium heat to 325°. Fry chicken, in batches, 15 to 22 minutes or until browned and done, turning occasionally. Drain on a wire rack over paper towels.
TIP:
If using a 12-inch-wide (2 1/4-inch-deep) cast-iron skillet, pour oil to depth of 1 inch.
Makes 10 to 12 servings Pep : 3 Hours, 4 Minutes
Crispy bacon, sautéed onion, ham, and garlic perfect these Southern-Style Collard Greens, making them an essential part of your traditional Southern feast
12 hickory-smoked bacon slices, finely chopped
2 medium-size sweet onions, finely chopped
3/4 pound smoked ham, chopped
6 garlic cloves, finely chopped
3 (32-oz.) containers chicken broth
3 (1-lb.) packages fresh collard greens, washed and trimmed
1/3 cup apple cider vinegar
1 tablespoon sugar
1 teaspoon salt
3/4 teaspoon pepper
Cook bacon in a 10-qt. stockpot over medium heat 10 to 12 minutes or until almost crisp. Add onion, and sauté 8 minutes; add ham and garlic, and sauté 1 minute. Stir in broth and remaining ingredients. Cook 2 hours or to desired degree of tenderness.
Ready in 35 Minutes
Fried chicken is a dinner staple in the South. If your mouth isn't already watering, a drizzle of hot sauce might do the trick with this savory meal.
6 (4-oz.) chicken breast cutlets
1 -1/2 teaspoons salt, divided
3/4 teaspoon pepper, divided
1-1/4 cups all-purpose flour
30 saltine crackers, crushed
1/2 teaspoon baking powder
2 large eggs, lightly beaten
1/3 cup hot sauce
Peanut oil
1/2 cup sour cream
1/2 teaspoon sugar
1 (16-oz.) package shredded coleslaw mix
1/2 cup sliced pickled okra
1 (4-oz.) jar diced pimiento, drained
1. Sprinkle chicken with 1/2 tsp. salt and 1/2 tsp. pepper. Place 1/2 cup flour in a shallow dish. Stir together cracker crumbs, baking powder, and remaining 3/4 cup flour in a second shallow dish. Whisk together eggs and hot sauce in a third shallow dish. Dredge chicken in flour, dip in egg mixture, and dredge in cracker mixture, pressing to adhere.
2. Pour oil to depth of 1 inch into a 10-inch cast-iron skillet; heat to 360°. Fry half of chicken 3 to 4 minutes. Turn and fry 2 to 3 minutes or until golden brown and done. Repeat procedure with remaining half of chicken.
3. Stir together sour cream, sugar, and remaining 1 tsp. salt and 1/4 tsp. pepper. Toss together coleslaw mix, pickled okra, diced pimiento, and sour cream mixture. Serve slaw and chicken with additional hot sauce.
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