Wednesday, September 13, 2017

Tornado Cake

Cake- 
* 2 cups all purpose flour

* 1 teaspoons baking soda
* 2 cups granulated sugar
* 2 large eggs
* 1 teaspoon vanilla extract
* 20oz can crushed pineapple

Topping- 
* 1/2 cup salted butter
* 1/2 teaspoon vanilla extract
* 2/3 cup evaporated milk
* 1 cup granulated sugar
* 1 cup chopped pecans
* 1 cup sweetened coconut flakes

Instructions
1. Preheat your oven to 350 degrees and grease a 9x13" baking pan with butter
2. In a large mixing bowl, mix together your flour, sugar, baking soda, eggs, vanilla, and crushed pineapple
3. Pour into your baking pan and bake for 40-45 minutes or until golden brown
4. Poke several holes in the cake with the handle of a wooden spoon
5. In a medium sized sauce pan, heat your butter, sugar, evaporated milk, and vanilla until it reaches a boil
6. Mix in your pecans and coconut and continue cooking for about 5 minutes on medium heat, stirring constantly
7. Pour your topping evenly over your cake, slice, and enjoy!



from Laurel Brown following Hurricane, Irma Sept 2017

Tuesday, September 5, 2017

Gluten-Free Broccoli Rice Casserole

Ingredients:
1 Stick of butter, divided.
1/2 cup diced onion
1 T diced garlic
2 cups fresh broccoli heads and some stems, diced
1-2 T cornstarch
1 1/2 cups milk
3 cups shredded cheese (cheddar & Monterrey jack cheese blend)
6 cups cooked jasmine rice


Directions:
Melt 1/2 stick butter in large wok. Saute onions and garlic. Add broccoli. Cook 1 minute. Add cornstarch and mix well. Stir in milk, remaining butter and 1 1/2 cups shredded cheese until it makes a thick sauce. Remove from heat and stir in rice until well blended. Pour into greased 9 x 13 casserole dish. Top with remaining cheese and bake at 375 degrees for 20 minutes.

TIP: Add 2-3 cups shredded chicken to make this a full meal instead of a side dish.

Monday, August 28, 2017

Gluten-free Milanesa

Milanesa is a thin, delicious, Argentine, breaded beef steak. This, is the gluten-free variety. Click here for the original version.

8 thinly sliced beef steaks (pounded thin)
Lime juice
Salt
2 T milk
3 eggs, beaten
2 cups gluten-free rice 1-to-1 baking flour (Red Mill brand)
1 tsp chopped parsley (fresh is best)
2 cups almond flour/meal
Grapeseed oil for frying
lime wedges

Sprinkle each steak with lime juice and sprinkle with salt. Place them in a dish together and allow to sit for 5 minutes. Coat each steak lightly with a mixture of gluten-free flour, 1 t salt, and pepper. Dip steaks in mixture of eggs and 2 T milk. Dip steaks in mixture of almond meal, parsley, and 1 t salt. Fry each steak in oil until steak borders begin to brown, then flip and cook the other side. Should steaks be too thick, you can score the borders to avoid curling. Serve hot with lime wedges.

Moroccan Chicken

 Give yourself a good two hours to prepare this meal. Serves 8-10.


Ingredients:
2 lbs boneless chicken, cubed
2 T vegetable oil, canola oil, olive oil, or sunflower oil
2 large Vidalia (or yellow) onions
1 T sugar
1 t nutmeg
1 t cumin
1 t coriander
1 t ground ginger
1 t cinnamon
1/2 t sea salt
1/4 t red pepper
1/3 cup raisins
1 carrot, thinly sliced
1 stalk celery, thinly sliced
2 Roma tomatoes (or 1 regular tomato), diced
1 leek, thinly sliced
1 can chickpeas
4 c. chicken broth
Hot, cooked jasmine rice

Directions:
Lightly cook chicken in oil, remove from pan, and set aside. Add onions and cook on medium heat for 10 minutes. Add sugar and all seasonings and cook for another 15 minutes on medium heat until onions are caramelized. Return chicken to pan, add raisins, carrot, celery, tomatoes, leek, chickpeas and chicken broth. Bring to a boil, then reduce heat to a simmer and cook for 45 minutes to 1 hour until chickpeas are tender. Serve over hot, cooked jasmine rice.

Tuesday, August 1, 2017

Cilantro Lime Salmon (Whole 30 Compliant)

I've been doing the Whole 30 diet (it's an elimination diet that helps you determine which foods are triggering other health issues). You have to eliminate dairy, sugar, alcohol, legumes (including peanuts, peas and soy), grains (including corn), and a few other things, such as additives. You can have meats, potatoes, eggs, vegetables, fruit, vinegar (except malt vinegar), healthy oils (coconut oil, grapeseed oil, avocado oil, ghee, etc.), and nuts & seeds. It's been a challenge, but the benefits have been pleasing and interesting. Anyway--I've had to come up with a few dishes that comply with the diet, and some of them are actually pretty tasty. Here's one of my favorites:


Cilantro Lime Salmon
(Serves 4-6)

8 Fresh or frozen salmon fillets (thawed in warm water)
3/4 to 1 cup chopped cilantro
1/4 cup lime juice
Salt
Coconut Oil (or avocado oil or grapeseed oil)

Melt oil in pan. Place salmon fillets in the pan and sprinkle with salt. Pour lime juice on top and spread cilantro liberally over fillets. Fry lightly on one side for a few minutes, then flip and fry the other sides, being careful not to overcook. Fillets are done with they can be easily flaked with a fork.

Serve with a side of roasted red potatoes and asparagus.

Wednesday, February 15, 2017

Almond Cranberry Biscotti

2 cups sugar
1 cup (2 sticks) butter, softened
2 T grated orange peel (or lemon juice)
4 large eggs
7 cups all-purpose flour
2 t baking powder
1 t salt
1 cup sliced almonds, toasted
1 cup dried cranberries
Melting chocolate

Heat oven to 350 degrees. Beat sugar, butter, orange peel, & eggs together in a large bowl. Stir in remaining ingredients. Shape half of dough into a rectangle on a greased cookie sheet. Repeat with second half of dough.

Bake 20 minutes or until toothpick inserted comes out clean. Cut crosswise into 1/2 inch slices (approx. 4 inches long.) Bake 15 minutes or until crisp and light brown. Cool. Drizzle melted chocolate over biscotti pieces and let dry.

Sunday, January 29, 2017

Tex Mex Soup

PREPARE 4 chicken breasts, boiled with 1/2 t salt, 1/2 t pepper, 1 t garlic powder, 2 T parsley, and 5 cubes chicken bullion (or one rotisserie chicken) (Alternatively, you could marinate chicken breasts in similar seasonings and grill or fry in a skillet with some oil.) SHREDDED.

In soup pot, combine:
1 jar chunky salsa (24 oz)
1 can diced tomatoes
2 cans chili beans (in sauce)
3 T chili powder
8 oz. sour cream
corn
Low Sodium Chicken Broth
Add shredded chicken

Cook through and serve with tortilla chips, shredded cheese, and sour cream.

Monday, June 13, 2016

Tzatziki Sauce

Ingredients:
16 ounces plain yogurt
1 large cucumber, peeled and diced (or pureed)
2 T olive oil
1/4 cup lemon juice
1 T chopped fresh dill (or 1 T dried dill)
3 cloves garlic, peeled & diced
1 - 2 T sugar
salt and pepper to taste

Combine all ingredients. Refrigerate for at least one hour for best flavor.

Monday, March 28, 2016

Cheesy Broccoli Rice Casserole

12 servings

Ingredients:
2 (10 to 12 ounce) packages frozen chopped broccoli florets (I use microwave steamable)
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10.75 ounce) can condensed cream of chicken soup
2 cups cooked rice (I use a wild rice blend)
¾ cup chopped onion
1 clove garlic, minced
¼ cup butter
8 ounces Velveeta, cubed
8 ounces shredded sharp cheddar cheese
salt and pepper to taste

Topping: ½ cup panko bread crumbs + 2 T softened butter

Directions:
        1.       Cook rice as directed on package, set aside.
        2.       In a large skillet over medium heat, sauté onions in butter until softened, add garlic and sauté another minute.
        3.       Cook broccoli as directed on package, drain.
        4.       Add broccoli, soups, rice, and cheeses to onion and garlic in skillet. Season with salt and pepper to taste. Stir to combine over low heat until heated through and cheese is melted.
        5.       Pour mixture into a 9 by 13-inch oven proof dish. To make ahead, cover and refrigerate overnight and bake the following day.
        6.       Before baking, soften 2 T butter and stir in panko crumbs with a fork. Sprinkle over top of casserole.
        7.       Bake at 350 degrees F for 30 to 40 minutes until topping is lightly browned and cheese is bubbly.

Saturday, February 27, 2016

Cranberry Bacon Pork Tenderloins



Pork Tenderloin
Bacon
1 can whole-berry or jellied cranberry sauce
¼ cup brown sugar
2 T spicy brown mustard
½ cup red wine
Chop pork tenderloins into thick rounds—about an inch and a half – 2 inches each. Wrap edges in a slice of bacon and secure with toothpick. Braise in hot oil in a pan briefly before placing in a casserole dish. In separate bowl, combine cranberry sauce, brown sugar, mustard, and red wine. Pour over tenderloins and bake at 350 degrees for about an hour.

Tuesday, January 5, 2016

French Chews (pulled taffy)

6 cups sugar
1 pint white corn syrup
2 tbsps butter
1 pint cream or milk
1/2 cake parawax
1 tbsp vanilla

Mix sugar, syrup, cream, parawax in heavy, deep saucepan.  Stirring constantly, bring to a boil and cook to hardball stage, 250 degrees.  Use a candy thermometer.

Remove from heat at the 250 temperature.  Add vanilla and butter.  Pour into a buttered pan.

When cool enough to work with by hand, pull strips until cool and lightens in color.  It should get almost white. {Keep your hands lightly buttered as you pull.}

Banana Horchata Pancakes

I stumbled upon this recipe on accident when I started making banana pancakes and then discovered we had run out of milk. But we had horchata! And they turned out truly delicious!

1 cup flour (or use Red Mill gluten-free, 1-to-1 baking flour for a gluten-free variety)
1 egg
3 t baking powder
2-3 T sugar
1/4 t salt
1/4 cup canola or vegetable oil
approximately 1/2 cup horchata (enough to make a smooth, silky batter)
1 small-medium banana, chopped (a great use for a banana that is starting to turn brown)
Maple syrup (optional)

Mix all ingredients until you have a smooth, loose batter. Pour into rounds on a hot griddle. (About 250-300 degrees.) Flip when the centers bubble and the edges start to brown slightly. Wha-la! Delicious banana horchata pancakes! They go great with syrup, too!

Thursday, December 24, 2015

Peanut Butter Roll


  • 2 sticks unsalted butter – room temperature
  • 2 pound confectioner’s sugar  (have some extra handy)
  • 1 tsp vanilla or to taste
  • Heavy Cream as needed or desired
  • Peanut Butter (smooth or crunchy)

Using a heavy stand mixer with a dough hook – cream the butter, add the vanilla.  Work in the confectioner’s sugar.  If needed or desired add in the heavy cream a little at a time until the dough rides up onto the hook.

Using wax paper sift out some of the sugar and spoon the dough out half at a time and work it until you can handle it.  Roll it out until about ¼ “ thick or more.  Spread the peanut butter in a layer onto the rolled out sugar dough.  When spread, use the wax paper to roll up the dough with peanut butter inside.


Refrigerate at least until chilled (about 1 hour) or until ready to slice.  Slice the roll into ¼” or ½” slices.


Care should be taken the white sugar base to get the right consistency.  The heavy cream should be added slowly to make a soft, pliable dough.  Too little cream will make the dough dry and it will crack when rolling.  Too much will make the dough too soft, even runny.  It takes some practice, but it is worth it.

Tuesday, November 24, 2015

Dijon Marinated Salmon

Super easy recipe!

Salmon fillets

Marinade your fillets for 15 minutes in enough of the following:

1 Part Olive Oil
1 Part Dijon Mustard (or stone ground mustard)
1 Part Soy Sauce (Use Gluten-free soy sauce for a gluten-free version.)

Pour it all in a skillet and fry/simmer until fillets are cooked through.

Saturday, November 21, 2015

Nana's Make-Ahead Butterhorns

2 pkgs active dry yeast
1/2 cup warm water
9-10 cups all-purpose flour, divided (bread flour can be used)
2 cups warm milk (110 to 115 degrees - Do Not Overheat)
1 cup butter (2 sticks)
2/3 cup sugar
6 large eggs (room temperature)
2 tsp salt
3-4 tbsp butter, melted

In large mixing bowl, dissolve yeast and some of the sugar in warm water.
Let set until foamy.
Add four cups of flour, the milk, butter, eggs, and salt.
Beat for 2 minutes or until smooth.
Add enough of the remaining flour to form a soft dough.
Turn onto a floured board and knead lightly until well mixed and smooth.
Do not overwork.
Place in a greased bowl, turning once to grease top.
Cover and let rise in a warm place until doubled, about 2-3 hours.
Punch dough down; divide into four equal parts.
Roll each into a 9 inch circle.
Brush with melted butter.
Using a pizza cutter, cut each circle into pie-shaped wedges- (8 to 12 depending on the size roll you want)
Roll up each wedge from the wide edge to tip and pinch to seal.
Place rolls, tip pointing down, on a baking sheet.

---The rolls can be frozen at this point. Freeze on the cookie sheet. When completely frozen, place in freezer bags, and use as needed.---

To bake, place on greased baking sheet.
IF frozen, allow to thaw and rise to double in size for about 5 hours.
IF using without freezing, allow to rise to double in size for about 1 hour.
Bake at 375 degrees for 12-15 minutes or until light brown.
Remove from baking sheets and serve immediately or cool on wire rack.
Yield, 32 to 48 rolls.

Family recipe of Edith Fields, aka, Nana, Gravy Nana, and Great Big Nana (did not apply to size, but position)