Recipes Ninja

Month: December 2016

  • Wicklow Pancakes

    Wicklow Pancakes
    4 servings

    4 large eggs

    600 ml of milk

    4 ounces of fresh breadcrumbs

    1 tablespoon of chopped parsley

    Some chopped thyme

    2 tablespoons of chopped chives or scallions

    Salt and pepper

    2 tablespoons of Butter

    Beat the eggs lightly, then add the milk, breadcrumbs,

    herbs and seasonings, and mix well. Heat 1 tablespoon

    of the butter in a pan until foaming, then pour in the

    mixture and cook over a low flame until it is brown

    underneath and just set on top. Put under the grill

    to finish. Serve cut into wedges with a knob of butter

    on each piece.

  • Steak & Guinness Pie

    Steak & Guinness Pie
    Makes 4 servings

    12 inch Pie pastry

    1 or 2 pounds of Round steak

    1 tablespoon of Flour

    1 tablespoon of Brown sugar

    1 tablespoon of Raisins

    5 medium size onions

    1 bottle of Guinness stout (not the ‘draught’ variety)

    8 slices of bacon

    3 tablespoon of shortening/butter

    Some Chopped parsley

    Dice the steak, cover with flour and brown, with the

    bacon, on a medium heat using the butter. Peel and chop

    the onions and brown over a good heat. Add to the meat

    in a case role dish. Add raisins and brown sugar and

    Guinness. Cover the dish, simmer and cook over a lowish

    heat for 2.5 hours. Add water of the gravy mixture

    starts to thicken excessively. Coat a pie dish with half

    of the pastry and bake. Add the Meat and Gravy mix when

    cooked and place the remaining pastry on top and bake

    for 10 minutes or until golden brown. Serve with potatoes

    and vegetables.

  • Corned Beef & Cabbage

    Corned Beef & Cabbage
    8 servings

    5 pounds of Corned beef brisket

    1 large onion with 6 cloves embedded

    6 peeled and sliced carrots

    8 new potatoes, peeled and cubed

    Some dried thyme

    A bunch of Parsley

    2 Heads of Cabbage, quartered

    Sauce: half pint of whipping cream

    3 tablespoons of prepared horseradish

    Boil the beef, onion, carrots, potatoes, thyme and parsley

    in a pot of water. Simmer and cook for 3 hours. Remove

    sediment and the thyme, parsley and onion. Add the cabbage

    and simmer for a further 20 minutes or until the cabbage

    is cooked. Remove the meat and divide into pieces.

    Remove and season the cabbage heavily with black pepper.

    On a large plate surround the beef with the cabbage,

    carrots and potatoes. Prepare the horseradish sauce by

    whipping the cream and adding to the horseradish.

  • Baked Parsnips

    Baked Parsnips
    Makes 4 Servings
    Ingredients:
    2.5 lbs of good quality Parsnips

    2 tablespoons od Butter

    1 cup of Beef Stock

    Salt, Pepper and Nutmeg
    Directions:

    Peel and quarter the parsnips and boil for 15 minutes

    but do not let them cook completely (par-boil). Place

    in a large dish and add the Beef Stock , salt, pepper

    and nutmeg as required. Spread with Butter and cook

    for 30 minutes on a lowish oven heat.

  • Apple Barley Pudding

    Apple Barley Pudding
    4 servings
    Ingredients:

    4 tbsp. pearl barley
    1 1/2 lbs. apples (peeled, cored and sliced)
    3 tbsp. sugar
    1 c. heavy cream
    1 tbsp. lemon juice
    2 c. water (approx.)

    Directions:

    In a small pot over medium-high heat, bring barley and water to a boil.

    Add the apples and cook until they begin to soften. They need to be soft enough to blend well, but no so soft that they lose their flavor.

    Drain the water off and blend the apples with a hand mixer.

    Next add the sugar and lemon and bring to a boil. Remove from heat and allow it to cool.

    Once cooled, add the cream to the top and chill until ready to serve.

  • Potatoes in Irish History

    Even if you’re not very familiar with Irish history, you’ve probably heard something about the importance of potatoes in the lives of the Irish. Calling potatoes important is no understatement, and understanding the history helps us get a complete picture of their culinary and cultural importance even today.

    The potato was introduced to Ireland in the late 1500s. Believed to be brought back to Europe by Spanish conquerors in South America, they were an attractive crop because of their vitamin, mineral, protein and carbohydrate content. Interestingly enough, humans can actually subsist on potatoes and for quite some time in Ireland, the Catholic poor actually did. In fact, during much of this time, peasants who lived on potatoes were believed to be healthier than the rich, whose food staple was bread.

    Potatoes had another attractive benefit to the Catholic poor as they provide a large yield, even when grown in small areas. This was crucial because Penal Laws were introduced to Ireland in the 1660s, placing many restrictions on Catholics living there. Things continued to grow worse, and in the 1660s, the law actually prohibited Roman Catholics from buying land or passing on any land they owned to their heirs. The law was eventually repealed, but with great restrictions, and the next century essentially saw those laws back in full swing, placing the Catholic majority in a very difficult position.

    Catholics were now at the mercy of Protestant middlemen to rent them some land. They were crowded into small parcels, faced with the challenge of providing themselves with adequate sustenance. Add to that, the large growth of the Irish population made the potato a crucial element of survival during this period.

    Because of the reliance on the potato, the Irish were vulnerable if harvests were poor. That’s exactly what happened in 1740 when cold and wet weather led to the Irish Famine that lasted until 1741. Just over a century later, in 1845, the Great Irish Famine saw potato crops destroyed by a disease called potato blight. During the 7-year famine, it is estimated that 1 million Irish died and another million fled the country. It was a devastating time, and as the country eventually recovered, the potato continued to be Ireland’s staple crop.

    Even today, potatoes are still an important part of the Irish diet. They appear in stews, soups, bread and other specialty dishes, such as Irish potato cakes called Boxty, and Colcannon, a cabbage and potato dish. The potato also has a prominent place in culture as it is included in the names of places, literature and art. If you ever travel to Ireland and are treated to some good traditional Irish cuisine, you’ll see that the potato is an essential ingredient to its hearty meals.

  • Irish Food Traditions and Where They Come From

    If you’ve ever had traditional Irish food, you’ll know that it’s made from inexpensive, simple ingredients and there is a “no waste” approach to food. This comes from a long tradition and history of poverty amongst a large portion of the population. Of course, Ireland has come a long way and times have changed, but the traditional meals are still grounded in this long, rich history.

    One glance at a true Irish recipe and you’ll see that there are often only a few ingredients. Few seasonings are used, with salt and pepper being the most common. Common recipe ingredients include potatoes, cabbage, bacon, beef, lamb, bread and other vegetables, but note that beef, lamb and other pork are more recent additions. Potatoes, of course, were the main staple of the poor Irish diet for a very long time.

    Not only is there a focus on keeping things simple with food, but there is also an emphasis on ensuring everything is eaten. For example, pigs are common livestock in Ireland and the Irish use everything. From the Crubeens (pig’s feet) and tripe (stomach), all the way to drisheen (blood sausage), nothing is wasted.

    There are a number of common traditional meals in Ireland, but you might be surprised to learn that corned beef isn’t included in them. While many think that corned beef is a traditional Irish food and it was an important export for a few centuries, it was not commonly served at the Irish table as beef was an expensive meat that many could not afford.

    Here are a few traditional foods you may, or may not, recognize:

    Irish Potato Soup: A milk and stock-based soup, its main ingredients are potatoes and onions.

    Irish Breakfast: This very hearty breakfast meal is served with bacon, sausage, blood sausage, white (oatmeal) pudding, vegetables and bread.

    Colcannon: A creamy dish made with mashed potatoes and cabbage or kale, with a little bacon thrown in too.

    Boxty: A potato pancake, made with grated and mashed potato, pan-fried in oil.

    Irish Stew: The traditional version includes mutton, potatoes and onions. However, more modern versions add other vegetables and meats.

    Bacon and Cabbage: Boiled cabbage, bacon and onion are sweetened with brown sugar for a very satisfying meal.

    Many recount the Irish approach to food after the Great Famine as being just as a means of sustenance, rather than for enjoyment. They also give credit to Myrtle Allen to expanding the country’s interest in food in the 1990s. She started as a cookery correspondent to the Irish Farmers Journal and then the family opened a restaurant Ballymaloe House and farm that exposed Ireland to new European methods of cooking. Along with her daughter-in-law, Darina O’Connell, she opened the Ballymaloe Cookery School and the ideas spread, changing the face of the way the Irish ate.

    Today, there are many restaurants and international foods are quite common, but the traditions still thrive and are grounded in a long, rich history.

  • Interesting Facts about Irish Beer

    Interesting Facts about Irish Beer That Might Surprise You

    When you think of Ireland, one of the first things you might think of is beer. And for many, they think of Guinness, a stout beer that has been brewed in Ireland since 1759. Interestingly enough, only 32% of the beer sold in Ireland today is stout. But even though stout’s popularity has waned, Guinness still remains the single best selling drink in the country.

    Ireland has been brewing beer for centuries and there were over 200 breweries in Ireland in the mid-1800s. Today, there are only 12, but beer is still an important product to the Irish economy. Three main kinds of beer are produced and consumed in Ireland today. They include lager, stout and Irish ales.

    When it comes to lager, Heineken Ireland is noted to have the largest share of the market. Harp Lager, originally brewed by Guinness, but now owned by Diageo, is one of the popular varieties in Ireland as well.

    Irish ales have the smallest market share, but offer a few notable microbreweries. A few of the more popular companies include Franciscan Well Brewpub, Porterhouse and Beoir Chorca Dhuibhne. They’ve grown in popularity in the past decade or so.

    Of course, when it comes to Irish beer, what we really want to know about is stout, the true traditional beer of Ireland. Guinness is the largest brewer and its beer is actually brewed in nearly 50 countries. According to Wikipedia, 18 billion U.S. pints of Guinness are sold each year. Murphy’s and Beamish have a respectable share of the market in Ireland.

    For those who enjoy a good stout, they know exactly what it’s all about it, but for the uninitiated, there are some misconceptions. Many people think that stout is a heavy beer. Interestingly enough, at 198 calories per pint, it has fewer calories than many “light” beers. It also has lower alcohol content than just about any type of beer. Stout is dark because of the dark roasted barley, not its malt content. The thick texture of stout is also a source of confusion and furthers the myth about it being a heavy beer. Instead of using carbon dioxide for carbonation, brewers of stout use nitrogen, which gives it a thick texture.

    Adding to the intrigue, stout may have some health benefits too. Old advertisements claimed, “Guinness is good for you,” because some people reported to feel good after drinking it, but the ability to make such claims has been outlawed and the ad campaign was stopped. A more recent study in Wisconsin found that the consumption of stout in dogs appeared to slow down blood clotting, essential for continued heart health. Stout appears to have antioxidant compounds that aid in the maintenance of heart health. Of course, none of the brewers of stout make any type of medical or health claims with their products, but it’s interesting nonetheless.

    Beer has a long-standing tradition in Ireland and it’s likely to continue long into the future. While preferences may change, it’s clear that its cultural history continues to play a big role in its preference in malt beverages.

  • A Cup is Not Always a Cup – U.S. and U.K Measurements Compared

    A Cup is Not Always a Cup – U.S. and U.K Measurements Compared

    With great thanks to the Internet, we’ve got recipes at our fingertips 24 hours a day, 7 days a week. Whether we’re looking for a new pasta recipe or we’re not sure what to do with all that leftover chicken, we can find recipes from all over the world. Our mothers never had things so easy.

    As convenient as it all is, did you know that the way ingredients are measured varies from place to place? For example, there are certain differences in measurements between the United States and the United Kingdom that you should be aware of before cooking up that next meal or baking that next treat.

    You may already know there are differences in weight measurements between the U.S. and the UK. How you make those conversions depends on the type of ingredients you’re using and it’s not always straightforward. After all, if you know how much ¼ pound of butter is in the UK, it doesn’t help you figure out how much ¼ pound of ground beef would be because the volume to weight measurement is not the same.

    But here’s a further complication. Did you know that straight volume measurements also need conversion? There are teaspoons, tablespoons, cups, fluid ounces, pints and gallons in the US and the UK, but they’re not the same.

    To get 1 UK teaspoon, you need to measure 1.399 U.S. teaspoons.
    To get 1 UK tablespoons, you need to measure 1.041 U.S. tablespoons
    To get 1 UK cup, you need to measure 1.066 U.S. tablespoons
    To get 1 UK fluid ounce, you need to measure 0.961 U.S. fluid announces
    To get 1 UK pint, you need to measure 0.832 U.S. prints
    To get 1 UK gallon, you need to measure 0.832 U.S. gallons

    If you search around online, you may find some disagreement on the above conversions, but the numbers above are a good estimate. Then when you try to compare to metric measurements, things really get thrown for a loop, but we can leave that for another discussion.

    Of course, this all sounds really quite complicated and you might wonder how you can figure it all out when working with a recipe. The good news is the difference in volume measurements is often negligible. Of course, if you’re using strong spices or key ingredients in large amounts, you may want to be sure you’re using the correct amount.

    Overall, just be aware of what type of measurement the recipe is using, if possible. You may want to make some adjustments as necessary, or for simple recipes just keep the recipe as is. You’ll probably be just as happy with the results.

  • Why the Irish Are Right about Cabbage

    Why the Irish Are Right about Cabbage & How to Add More to Your Diet

    It may not be the main staple of the Irish diet, but it is still an important vegetable featured in many traditional dishes. Whether it’s a hearty meal of Irish Bacon of Cabbage or Colcannon, a dish made with potatoes and cabbage, many Irish recipes call for this nutrient-rich vegetable.

    While cabbage likely became an important crop in Ireland because its ability to withstand Irish winters, cabbage has some very important nutritional benefits. Cabbage contains antioxidants, glutamine and works as an anti-inflammatory, making it a cancer-preventing food. It is also an excellent source of Vitamin C and a good source of Vitamin A. It is also known for helping lower cholesterol levels and aids in digestion. In short, cabbage packs a nutritive punch and is often cited as one of the healthiest vegetables we can eat.

    While cabbage plays an important role in some cultures, we don’t see it quite as much in North American food. However, that shouldn’t preclude you from incorporating this known superfood in your diet. Here are a few ways to add cabbage to your weekly menu plan.

    Add it to your favorite stew and soup recipes. Whether it’s vegetable soup or your mother’s beef stew recipe, chunks of cooked cabbage make a great addition.

    Making a stir fry? Make thin strips of cabbage and sauté them for extra flavor and texture in your dish. It doesn’t matter if it’s chicken, pork, beef or meatless, cabbage can easily be added.

    Cabbage can be added to a salad or be its main component. Shredded red cabbage can be added to any green salad. If you’re not a fan of coleslaw, it needn’t be the sloppy mayonnaise mess that Aunt Jane insists on taking to every family barbecue. You can make light varieties with a bit of olive oil and add red onion, raisins and other ingredients.

    Popular in Germany and other European countries, sauerkraut can be purchase ready-made in a jar or can. Add it to hot dogs and sausages. You can also cook sauerkraut with some sugar and a bit of bacon, making it a fine addition to pork chops or a roast.

    If you’re into spicy foods, Korean kimchi might just do the trick. A spicy side dish, made from fermented coleslaw, it can also be added to soups and stir fries.

    While traditional cabbage rolls might be common to Eastern Europe, you can make your own rolls as well. The basic idea is that you take cabbage leaves and stuff them with ingredients like rice, meat and vegetables. Then they’re baked or steamed and served with sauce.

    Next time you’re at the grocery store, pick up a head of cabbage. Shred it and store it in an airtight container in the fridge. That way, you’ll be ready to use it for your next soup, stew, salad or stir fry. You’ll be surprised at how good it is and your body will thank you because it’s so good for you.

  • Triple Berry Layer Cake

    Triple Berry Layer Cake

    1 strawberry cake mix
    1 cup strawberry jam
    1 cup fresh strawberries, halved
    1 cup fresh blackberries
    1 cup fresh blueberries
    1 container whipped topping (8 oz)

    * Set aside 3-4 fresh berries from each kind

    Using two round cake pans, bake the cake according to package directions.

    Once cooled, place one cake layer on a serving plate. Spread half of the strawberry jam over the top.

    Arrange half of the fresh berries on the jam and cover with half of the whipped topping.

    Carefully add the second cake layer on top of the first layer and repeat the process with the remaining jam, fruit and whipped topping.

    Garnish with reserved berries.

    Refrigerate until ready to serve

  • Spicy Tuna Pockets

    Spicy Tuna Pockets

    Ingredients:

    6 ounces of tuna in water

    2 small apples, peeled, cored and diced

    4 Tablespoons of sweet, purple onion, chopped

    2 stalks of celery, chopped

    2 Tablespoons of curry powder

    ½ cup of jalapeno jelly

    1 teaspoon of ground cumin

    4 pita pockets

    Directions:

    Drain the tuna well and scrape into a medium sized bowl. Add the onion, celery and apple and stir to blend. Using another bowl, combine the jelly and spices. Stir this into the tuna mixture and blend well. Warm the pita bread in the microwave, cut a pocket in each and fill with the spicy tuna.

    Option: Prepare the tuna as instructed but put it into a chilled bowl. Serve with crackers and cheese cubes.

    Serves 4

  • Southern BBQ Baked Beans

    Southern BBQ Baked Beans

    Ingredients:

    1 onion, diced
    ½ green pepper, diced
    10 slices thick-cut bacon, halved
    3 cans (28 oz each) pork and beans
    ¾ cup BBQ sauce
    ½ cup dark brown sugar
    ¼ cup distilled or cider vinegar
    2 tbsp. Dijon mustard

    Instructions:

    Preheat the oven to 325 degrees. Move the oven rack in the lowest position.

    In a skillet over medium heat, fry bacon until about half-way cooked or until you have roughly 1/4 cup of bacon drippings. Transfer bacon to a paper towel reserving drippings in the skillet.

    Add the onion and green pepper to the skillet and cook until tender.

    Add the pork and beans and the remaining ingredients. Bring to a simmer then pour into a 9” x 13” baking dish or pan.

    Top with the partially-cooked bacon and bake uncovered for about 2 hours, stirring once.

  • Stuffed Red, White and Blue Cheeseburgers

    Stuffed Red, White and Blue Cheeseburgers

    Ingredients:
    1 pound ground beef
    Any combination of a red, white and blue sauces, meats, vegetables and cheeses

    Here are some ideas to get you started

    *** Red ***
    Onions
    Cranberries
    Red pepper flakes
    Tomatoes
    Radishes
    Red bell peppers
    Jalapeno peppers
    Pepperoni

    *** White ***
    Garlic
    Onion
    Mushrooms
    Artichokes
    Shallots
    Potatoes
    Mozzarella, parmesan and other types of cheese

    *** Blue ***
    Raisins
    Dates
    Purple Asparagus
    Purple cabbage
    Eggplant
    Purple bell pepper
    Blue cheese
    Preparation:

    Separate ground beef into 8 equal portions. Using the bottom side of a plate, a patty press or the palm of your hand, press each portion into thin patties.

    Arrange your red, white and blue ingredients on four of the patties. Top with the other four patties and press the edges together to make a tight seal.

    Cook for 3-5 minutes per side or until burgers have reached desired doneness.

    For additional fun, you can tint any white condiments you use such as mayonnaise red or blue.

  • Quick & Easy Barbecue Beans

    Quick & Easy Barbecue Beans

    Ingredients:

    1 large onion, chopped
    1 pkg pre-cooked bacon slices, crumbled
    2 cans pork and beans (15 oz cans)
    2 cans butter beans (15 oz cans)
    1 cup firmly packed brown sugar
    1 cup barbecue sauce
    2 tbsp.molasses
    2 tsp. dijon mustard
    1/2 tsp. salt
    1/2 tsp. pepper
    1/2 tsp. chili powder
    Directions:

    Rinse and drain butter beans.

    In a 3 quart baking dish or dutch oven, combine all ingredients. Bake at 350° for 1 hour. This dish can be assembled and/or baked the day before your celebration to save time.

    If you like a little meat in your bbq beans, you can add up to 1 lb of cooked beef. You may need a bigger baking dish though.

  • Patriotic Potato Salad

    Patriotic Potato Salad

    Ingredients:

    3 pounds potatoes. If you can get them, look for Peruvian (blue), small red, and any small white potato
    1 cup celery, diced
    6 hard boiled eggs, chopped
    1 red onion, chopped
    2 tsp. fresh dill, chopped
    2 tbsp. pickle relish (dill or sweet – your choice)
    1/4 tsp. ground black pepper
    1/2 tsp. salt
    1 cup mayonnaise
    3/4 cup sour cream

    Directions:

    Wash potatoes and cut into 1 inch cubes. If you prefer, you can peel them as well.

    In a saucepan over medium heat, add potatoes and cover with water. Bring them to a boil then reduce the heat and continue cooking until they are tender but not falling apart (about 10-15 minutes). Drain well and set aside to cool.

    Once cooled, using the same pot, add the onion, eggs, fresh dill and celery.

    In a separate bowl, mix together the mayonnaise and sour cream. Add the pickle relish, salt and pepper and mix. Fold this sauce into the potatoes until everything is well coated.

    If you cannot find a blue potato, you can boil some white potatoes separately and add a few drops of blue food coloring to the water.

    Yields: 6 servings

  • Macaroni & Shrimp Salad

    Macaroni & Shrimp Salad

    This is a good dish for a picnic, a BBQ, or a pot luck dinner! Since it has to chill anyway, make it the day before and have more free time on your special day.

    Ingredients:

    1 and ¼ cups of elbow macaroni

    1 lemon, juiced

    ¾ cup of celery, chopped

    ¼ cup of bell pepper, chopped

    3 Tablespoons of chopped pimiento

    1 and ¼ cups of cheddar cheese, cubed

    3 Tablespoons of fresh chives, chopped (or 5 Tablespoons of dried)

    ¼ cup of fresh parsley, chopped (1 heaping teaspoon of dried)

    3 Tablespoons of dried or chopped fresh dill

    1 cup of cooked green peas

    2 cups of cooked salad shrimp

    ½ cup of mayonnaise or Miracle Whip

    Directions:

    Cook the elbow macaroni according to the package directions. Drain well. Add all of the remaining ingredients and stir to blend flavors. Cover and chill at least 3 hours or overnight.

    Note: Serve with hard-boiled egg halves, lemon wedges, olives, or tomato wedges.

    Serves 6 to 8

  • Festive 4th of July Drink

    Festive 4th of July Drink

    Ingredients
    Cranberry juice
    Gatorade (whatever flavor you can find that is blue in color)
    Diet Sprite or 7-Up
    Ice cubes

    Directions:

    While any red, blue and clear drinks will work for this recipe, the sugar content determines which order you add the drinks. The drink with the most sugar content is the heaviest and therefore should go in first. The drink with the least amount of sugar should go last. Check the labels to determine which has the most sugar content.

    In addition, when filling the glass, try to pour the drinks onto an ice cube instead of directly into the other liquids as this will help keep the colors separated.

    For this particular combination, you would add the ingredients in this order:

    Cranberry Juice
    Gatorade
    Sprite

    Fill the glass with ice cubes. Next, add enough cranberry juice to fill the glass about 1/3 of the way full. Do the next 1/3 with gatorade and then top it off with the sprite.

    Garnish with a sprig of mint if desired

  • Crispy Coconut Chicken Tenders

    Crispy Coconut Chicken Tenders

    Ingredients:

    4 lbs of chicken tenders (roughly 12-15 tenders)
    2 eggs
    1 cup of orange juice
    1/2 teaspoon grated lemon zest
    1 can of condensed milk
    3 cups plain bread crumbs
    2 cups of flaked sweetened coconut
    1/2 tsp. salt
    1/4 tsp. ground black pepper

    Olive or Canola oil for frying

    Directions:

    In a bowl, whisk together the eggs, orange juice, lemon zest and condensed milk.

    In a separate bowl, mix together the bread crumbs, coconut, salt and pepper.

    In a large skillet over medium-high heat, heat the oil. While oil is heating, rinse the chicken tenders and allow them to drip excess water.

    Once the oil reaches about 375 degrees, dip each tender into the egg mixture and then roll it in the coconut mixture, ensuring all sides are well coated.

    Fry tenders, turning once, for 7 minutes or until golden brown.

    Serve with a spicy mango or sweet marmalade dipping sauce.

    Yields 6 servings

  • Brunswick Stew

    Brunswick Stew

    4 cups cooked chicken or pork, or a combination of any meats
    1 onion, finely chopped
    4 tbsp.Worcestershire sauce
    1 bottle of your favorite BBQ sauce
    1 can each, chicken and beef stock
    1 can of creamed corn
    4 potatoes, cubed
    2 cup okra slices
    4 cups diced tomatoes
    2 cups butter beans
    salt and pepper to taste

    Directions:

    Using a large dutch oven or stock pot, combine everything. Cook over low heat for several hours – until the stew starts to thicken.

    This is a great way to use up leftover BBQ meat and veggies. It’s extremely versatile, can be adjusted to your personal tastes and best if all, it freezes well. So no worries about making too much!

  • Blueberry Buckle

    Blueberry Buckle

    Ingredients

    BATTER
    1/2 cup milk
    1/4 cup butter
    2 eggs
    3/4 cup sugar
    2 cups self-rising flour*
    2 cups blueberries

    *If using all-purpose flour, be sure to add 1/2 tsp. salt and 2 tsp. baking powder or the batter will not rise.

    TOPPING
    1/3 cup sugar
    1/2 cup all-purpose flour
    1 1/2 tsp. cinnamon
    1/4 cup butter

    Non-stick cooking spray

    Instructions

    Wash and dry the blueberries, removing any stems.

    Batter: In a bowl, blend the milk, butter, eggs and sugar together. Gradually add the flour, mixing well. Using a spoon or spatula, fold the blueberries into batter. Spread batter into a 9-inch square pan sprayed with non-stick cooking spray. Set aside.

    Topping: In a small bowl, using a fork, combine the topping ingredients. Sprinkle topping over the batter.

    Bake at 350 degrees for 45 minutes or until an inserted toothpick comes out clean.

    Yields: 8 servings

  • Blackened Catfish

    Blackened Catfish

    Ingredients:

    1 tsp. paprika
    1/2 tsp. crumbled dried sage
    1/2 tsp. ground cumin
    1/2 tsp. sugar
    1/2 tsp. garlic powder
    1/2 tsp. salt
    1/4 tsp. cayenne pepper
    1/4 tsp. onion powder
    4 catfish filets
    Nonstick cooking spray

    Directions:

    Place the spices in a gallon size Ziploc bag and shake to mix. This will make it easy to transport if you’re grilling away from home.

    When it’s time to cook, simply add 1 filet to the bag at a time and shake to coat.

    Whether you’re cooking in a skillet or on a grill, you’ll want to lightly spray the cooking surface with nonstick cooking spray.

    Add catfish fillets, skinned side up to the skillet or grill. Cook for approximately 5 minutes or until fish is slightly blackened. Carefully turn the fish over and continue to cook another 5 minutes or until the fish has reached the preferred doneness.

  • Beef Arbuckle Salad

    Beef Arbuckle Salad

    Ingredients:

    3/4 cup of leftover roast beef (or BBQ beef)

    2 Tablespoons of lemon juice

    2 Tablespoons of onion, minced

    1 and ½ cups of sour cream

    1 clove of garlic, minced

    2 teaspoons of Dijon mustard

    Salt and Pepper to taste

    5 ripe slicing tomatoes (like Beefsteak)

    Directions:

    In a large bowl, combine all the ingredients except for the tomatoes. Stir to blend the flavors. Slice and arrange the tomatoes either on a platter or on individual plates. Spoon the beef mixture atop the tomatoes.

    Serve with crackers and cheese wedges.

    Yield: 4 to 6 servings

  • Avocado Vegetable Dip

    Avocado Vegetable Dip

    Ingredients

    2 large avocados
    1 carrot
    2 green onions
    1/2 cup fresh broccoli
    1/2 cup fresh cauliflower
    1/2 cup celery
    1/2 cup zucchini
    2 tbsp. lemon juice
    1 (6 oz. pkg.) dry Italian salad dressing mix

    Directions:

    Peel, pit and mash the avocados. Finely chop the remaining vegetables. Place all of this in a bowl.

    In a separate bowl, stir together the lemon juice and dry dressing mix. Add the sour cream and blend well. If you like your dip a little thinner, add some milk, one tablespoon at a time, until you reach the desired consistency.

    Pour over veggies and fold to coat evenly. Cover and place in the refrigerator for 3 hours or overnight.

    Serve with carrot & celery sticks, zucchini slices and broccoli and cauliflower florets.

  • Apple Cinnamon Sparkler

    Apple Cinnamon Sparkler

    3 cups water
    6 apple cinnamon flavored tea bags
    1 cup grape juice
    2 cups club soda, chilled
    4 tbsp. sugar

    Granulated sugar (optional)
    Lemon wedges (optional)

    Using a coffee maker, put the tea bags in the carafe and run the water through the machine as you normally would. Allow teabags to steep for 7-10 minutes. Turn the coffee maker off, add the sugar and stir until disolved, then allow the tea to cool.

    In pitcher, stir together the tea and grape juice. Right before serving, add club soda.

    Serve in ice-filled glasses.

    If desired, rub a lemon slice around the edge of the glasses and dip rims into granulated sugar. Garnish with lemon wedge.

  • 5-bean salad

    5-bean salad

    Ingredients

    1 can garbanzo beans
    1 can cut wax beans
    1 can kidney beans
    1 can great northern beans
    1 can cut green beans
    1 cup white onions, chopped
    1 cup white vinegar
    1/2 cup sugar
    1/4 cup olive oil
    Salt & Pepper to taste
    Directions:

    Using a colander, rinse and drain all the canned veggies, then transfer them to a large bowl.

    In a separate bowl mix the sugar, oil and vinegar. Pour this sauce over the beans and stir to coat evenly.

    Sprinkle with salt and pepper to taste. Cover and refrigerate for 3 hours or overnight.

    Yield: 15 servings.

  • The Difference in Barbecue Sauces

    Barbecue sauces come in many flavors and styles. From sweet and savory to hot and spicy, the choices are endless. While it’s easy to grab a bottle of prepared sauce off the grocery store shelf, there’s nothing quite like creating your own from scratch.

    Most popular barbeque sauces originate in the southern states, from Texas to Florida. As unique as the people, each state has its own preferred style. From thick, rich tomato-based sauces out of Kansas City to thin vinegar-based sauces hailed in North Carolina, there’s a style and flavor for everyone.

    If you’re not familiar with the differences, here’s an overview of the most popular styles.

    Kansas City Style: Kansas City folks like their tomato-based barbecue sauce to be thick and sweet with just a hint of heat. They usually add molasses to the sauce to sweeten the pot.

    Memphis Style: In Memphis you’ll find mostly dry rub barbeque; however, not one to be left out, they also have a style of sauce. Similar to Kansas City, it starts with a tomato-base; however, Memphis sauce tends to be slightly thinner, sweeter and often uses liquid smoke.

    St. Louis Style: While similar in style to the two mentioned above, St. Louis barbeque has more tang than either Memphis or Kansas City. Just smelling the smoky rich flavor with a hint of tang will instantly set your mouth to watering.

    Texas Style: In Texas, everything is bigger so as to be expected, their barbecue sauce is bold and spicy. Eating Texas style BBQ, you’ll enjoy a tomato-based sauce containing Worcestershire sauce, cayenne and chili for extra punch.

    Carolina Style: Now the Carolinas are a unique group of people as they have several styles to choose from. Even so, each state has their favorite.

    North Carolina tends to favor the vinegar-based barbecue sauce containing red pepper or cayenne pepper. South Carolina folks on the other hand, swear by their mustard-based sauce. Either way, the combination of the sweet and tangy flavors is an excellent choice for chicken and pork.

    Florida Style: If you’re a citrus lover, this style of barbecue sauce may be for you. Naturally, with Florida being a citrus state, the good folks there include lemon or lime in their sauces. These are usually tomato-based sauces with an obvious sour bite.

    Alabama Style: Alabama likes to boast of their unique white barbecue sauce made from mayonnaise. While, it may sound like an odd ingredient for barbecue, it makes a moist, delicious meat. Don’t knock it until you try it!

    Kentucky Style: Kentucky folks include good ol’ Kentucky bourbon in their barbecue sauce. Taking ingredients from surrounding states, they add a uniqueness all their own with the bourbon. If you haven’t experienced this mouthwatering deliciousness, you’re missing out.

    Louisiana Style: What’s the first thing you think of when you think Louisiana? Hot! Not one to disappoint, Louisiana’s thick tomato-based sauce with creole mustard and Cajun spices give their barbecue sauce a tantalizing kick. If you like Cajun flavors, this is the style for you.

    There you have it, the difference between the most popular types of barbecue sauces. The only thing left for you to do is to whip up a batch of each kind and take them for a taste drive.

  • Organizing a 4th of July Party

    Organizing a 4th of July Party can seem like a lot of work for one afternoon or evening. But you don’t have to spend hours laboring over planning a party. Use these simple ideas to make your plans and party come off without a hitch.

    * Determine the specifics for your party. Obviously Independence Day isn’t always going to fall on a weekend. If holiday falls on a weekday, plan for a different day. You’ll also want to decide if the party will be held at your home or some other location. Don’t forget to set a specific time for the party so guests know when to arrive.
    * Plan a budget for the party and stick to it. Think about all of the things you will need and include those on the budget – invitations, decorations, food and beverages are common party needs. What else will you need?
    * Send out invitations. Times have changed and people rarely send formal written invitations through the mail anymore. Make telephone calls or send invitations through email or an online invitation service. Be sure to ask guests to respond if they are coming or not so you know how many to plan for.
    * Create a basic menu for the event. Ask friends and family to help by bringing a dish to share. Be sure to make a list of who is bringing which foods so you won’t have everyone bringing deviled eggs or potato salad. If you notice that you need something specific, don’t be afraid to ask someone to bring that item. You may want to ask each person or family to bring beverages they like to ensure everyone has something they will drink.
    * Don’t forget the ice! You can use ice in the bottom of a large bowl which will have a smaller bowl of food placed inside it to keep the food cool. You will also want to have ice for beverages.
    * Have extra propane or charcoal if you’re cooking out. No one wants to run out of propane or charcoal before the food is finished cooking. Take time to pick up an extra tank of propane or a couple of bags of charcoal to ensure this doesn’t happen at your party.
    * Make a list of other items needed. Some things to consider are decorations, paper products (plates, cups, napkins, eating utensils and table cloth). If you can’t find exactly what you want, go to a dollar store and purchase red, white and blue solids that can be mixed and matched to show your patriotism. Don’t forget to stock up on 4th of July decorations after the holiday so you’ll be prepared for next year’s party.
    * Clean up the party area and decorate the night before. This will enable to you enjoy the party. If you need extra seating, you may want to check with a party supply company, local church or recreation center to see if you can rent or borrow them.
    * Prepare food ahead of time. Don’t wait until the day of the party to begin making food. Do what you can in the week leading up to the party and put the items in the refrigerator. This will make it possible for you to enjoy the party.

    After you have spent the time organizing a 4th of July party, don’t forget to have fun. Your guests will not remember if everything is perfect but they will remember if they were able to spend time with you. Get out there and mingle and have a great time!

  • Make Ahead Food Ideas for 4th of July Entertaining

    Are you planning a big shin-dig for Independence Day? If so, consider some of these make-ahead food ideas for 4th of July entertaining. Making some of the food up to a week before the big day will enable you to relax and enjoy yourself.

    Begin by creating a budget for your event. Choose which foods you will serve and decide which ones can be prepared beforehand. Try to determine a schedule to begin making the food so you have very little to do the actual day of the fourth.

    Pre-marinade any meats you will grill. This will infuse the meat with the flavors of the marinade. You can also use different types of soaked wood chips to give the food more flavor.

    If guests will be bringing items to the party, you may want to ask them to provide beverages and desserts. This will allow you to be in charge of both the main dishes and vegetables so you can ensure the foods are kept at the right temperature so they are safe for the party-goers to enjoy.

    Potato salad, cole slaw and deviled eggs are made with mayonnaise and eggs and are common 4th of July fare. If you choose to make these, prepare them a day ahead of time and keep them refrigerated until right before the meal begins. Once everyone has had their fill, pop them back into the refrigerator.

    Other salads which can be made without eggs or mayonnaise would be better options. Three bean salad, pasta salad, non-dairy salad dressings for a tossed salad and gelatin salads are some foods to consider serving.

    For dessert, rather than having something made with dairy products, try fried fruit pies. These can be made several days in advance, kept in the refrigerator and then reheated and enjoyed the day of the fourth. You may also want to consider making homemade ice cream during the meal to serve with the fried pies when it is time for dessert.

    Take the necessary precautions to ensure the food being served is kept hot if it is supposed to be hot or cold if it should be cold. The danger zone for food is between 40 and 140 degrees. If cold foods get above 40 degrees bacteria which can cause food poisoning may begin forming. The same is true if hot foods fall below 140 degrees.

    When planning 4th of July entertainment, make as much food ahead of time as you can. The more you can do before the event will mean you will have more time to enjoy the festivities, the food and the guests.

  • Alternatives to Potato Salad

    Potato salad may be a common summertime fare, but that doesn’t mean everyone like it. As hard as that may be to believe, there are people who either don’t like potatoes or have other reasons why they prefer not to eat it. If you’re looking for alternatives to potato salad, continue reading to find several alternatives you and your family is sure to enjoy.

    For those who are interested in lowering the amount of carbohydrates they eat, you may want to give cauliflower salad a try. Think about the taste you enjoy from potato salad. It is creamy and flavorful. By substituting cauliflower for the potatoes, you can substantially reduce the amount of carbs you eat. Since mayonnaise is not high in carbs, you can use it to make the dressing. You can also season the cauliflower salad in much the same was as potato salad so that there’s hardly a difference in the taste.

    Raw broccoli salad is another alternative you may enjoy. Purchase pre-shredded broccoli or dice the florets from the broccoli and then shred the stalk. Season the salad in a way that fits your diet. You can use a mayonnaise-like dressing or a vinaigrette dressing.

    Three-bean salad is also a good alternative. Combine three beans you and your family prefer. Traditionally this recipe calls for canned cannellini, kidney and garbanzo beans. You could, however, substitute green beans, black beans and black-eyed peas for any of the traditional beans. Think of what you like and then use those ingredients to make an alternative to potato salad you’re sure to love.

    Black bean salad can be made with either canned black beans or those that have been freshly cooked. Add fresh corn, green onions, jalapeno peppers, tomatoes and avocado. Season the salad with cilantro, basil, olive oil, and salt and pepper to taste. It may seem unusual, but it is equally delicious.

    Move away from carbohydrates by marinating mushrooms and combining them with frozen artichokes. Add chopped green onions, olive oil, pimiento-stuffed green olives, salt and pepper added to salad greens. This is sure to be a different type of salad you can serve when potato salad is normally on the menu.

    Perhaps you like potatoes, but you prefer them to be sweet. You can make a sweet potato-cranberry salad that is a fresh alternative to traditional potato salad. Cut sweet potatoes into chunks and then steam them until fork-tender. Add a small chopped red onion, chopped celery, dried cranberries, Dijon-style mustard, apple cider vinegar and mashed avocado (optional). This is a great cold alternative to potato salad, and since it doesn’t contain mayonnaise, it is safe to leave on the table during a picnic.

    Potato salad may be commonly served during summertime picnics and cookouts, but that doesn’t mean it’s the only option you have. Look at the options above to find an alternative to potato salad that can be served in its place. You may also want to consider coming up with some new alternatives that are all your own.