Monday, December 20, 2010
CHRISTMAS COUNT DOWN 5 DAYS OF QUICKIE RECIPES
Day 1 Quickie Recipes
Crockpot Red Beans and Rice with Sausage
Ingredients:
2 cups dried red beans
1/2 teaspoon dried minced garlic
1/2 cup chopped onion
1/2 cup chopped celery
1 bay leaf
1 teaspoon white sugar
1 teaspoon ground cumin
1/4 teaspoon crushed red pepper flakes
1 ham hock
1 pound Andouille or Kielbasa sausage, thinly sliced
*2 teaspoon salt
3 cups hot cooked long-grain rice
Direction:
1. Pick over the dried beans, and soak them in water overnight.
2.The next day, drain off the soaking water, and place the beans
in a crockpot. Cover with water, and stir in first 8 ingredients.
Push the ham hock down into the beans cover with lid and cook
on high heat for 5 hours.
3. Discard bay leaf stir in sausage and *salt and season to taste. Simmer for 20
minutes and serve over rice.
* add only after the beans or fully cooked.
Friday, December 10, 2010
COLLARD GREENS - DAY 10
1 1/2 pound smoked meat (ham hocks, smoked neck bones) or smoked turkey wings (that what I use these day cut back on the old pork)
6 bunches collard greens - rinsed, trimmed and chopped (4 bags of *pre-washed greens
2-3 cups water (just to cover the meat)
5 cups chicken stock or (low sodium chicken stock in the can or cartons)
2 tablespoons minced garlic
1 onion coarsely chopped
1 tablespoon cider vinegar
1 teaspoon granulated sugar
1/8 teaspoon coarsely ground black pepper
1/8 teaspoon crushed red pepper, or to taste
Preparation:
In an extra large pot, bring ham hocks and water to a boil over high heat. Reduce the heat to medium-low and simmer, covered, for 1 hour.
Immerse greens in a sink full of water and wash well to remove sand and grit. Lift out, drain water, fill sink, and repeat the procedure approximately 3 or 4 times to ensure they are clean and free of sand, grit and insects. Cut out the thickest part of stems that runs down the center and coarsely chop the greens.
Increase the heat under the hocks to medium-high; add about 1/3 of the greens to the pot. Cover, and cook for about 5 minutes, until wilted. Add remaining greens in two more batches, until all the greens fit into the pot.
Stir in the broth, garlic, vinegar, sugar, black pepper, and red pepper flakes; bring to a boil. Reduce the heat to medium-low and cover. Cook, stirring occasionally about 2 hour or until the greens are tender. When done taste and adjust **seasoning.
Remove ham hocks and cut meat from bones. Dice and add back to the greens. Using a slotted spoon, transfer to a serving bowl. If desired, pass the juices (also known as pot liquor) for dipping cornbread.
*wash your pre-washed greens just one time (yes they need to be wash).
** If it need a little salt, this is the time to add the salt.
Thursday, December 9, 2010
GRANDMA'S OLD-FASHION POUND CAKE
Day 9
When I was a young girl, my grandmother didn't have a mixer she would beat this cake by hand and folded the dry ingredients in a little at a time before baking. She said it needed 300 strokes so we used to count as she mixed. She would bake it during the week for Sunday dinner, also she would bake one for my dad's Friday Fish Fry.
1,2,3,4 POUND CAKE
Ingredients:
1 cup (2 sticks) butter or margarine, softened
2 cups sugar
3 cups flour sifted (to day we use Swans Down Cake Flour)
4 eggs
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1 teaspoon vanilla
1/2 teaspoon almond extract
Glaze:
1 cup confectioners' sugar
1 tablespoon bourbon
1 teaspoon orange zest, grated
1 - 2 tablespoons orange juice concentrate, thawed
Directions:
Preheat oven to 325 degrees. Sift flour with baking powder and salt. Cream butter and sugar until light and fluffy. Beat on medium speed 10 minutes. Add eggs one at a time, beating after each addition. Add flour mixture alternately with milk and flavorings, creaming by hand until smooth after each addition. Spread batter into prepared 10-inch bundt pan. Bake until tester inserted into cake comes out clean, about 1 hour and 25 minutes. Cool in pan 15 minutes. Remove from pan; cool on rack.
Glaze with OLD-FASHIONED BOURBON GLAZE: Combine sugar, bourbon, zest and enough orange juice to make a thin glaze. Drizzle onto cake.
Saturday, December 4, 2010
FOOD ADVENT CALENDAR
I wanted to create a countdown to Christmas in a creative crafty way, I decided to create a homemade Advent Calendar filled with 24 recipes that are quick, easy and fast to prepare, along with a few of my family favorite Holiday goodies.
I will make my Advent Calendar based on Bean's Creation, I will just add recipes to mine. If you would like to make one check it out
http://www.youtube.com/watch?v=Q1re9RvVHIA&feature=related
I will make my Advent Calendar based on Bean's Creation, I will just add recipes to mine. If you would like to make one check it out
http://www.youtube.com/watch?v=Q1re9RvVHIA&feature=related
IT'S DECEMBER, CHRISTMAS DINNER TIME
WOW!!!! It's December already, time to pull out the family recipes. Okay let's get down to business and start cooking up some goodies. Get ready I will blog 24 recipes in the next 20 days.
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