Deborah and her clan live in Nashville, Tennessee and finely experienced 'a worthy snowfall.' Typically when it snows, eager eaters crave snow cream. The traditional milk, sugar, vanilla, and snow. However, in the Williamson family, the traditional 'out of school due to snow day' treat to beat is Chocolate Gravy and Biscuits.
There's no breakfast brunch menu item around that could hold a candle to this incredible ooey gooey chocolaty sensation. Just looking at the picture makes my mouth water. BTW: Deborah is my cousin so she knows her way around the kitchen. We love to eat!
How the tradition started....
"We lived in Mississippi, so it didn’t snow very often, but every time it did my Mom made chocolate gravy! This made it a special occasion and one I have carried on in my family!!" Deborah Burnett Williamson
Thanks so much for sharing the recipe. Yum Yum
3/4 cup cocoa
3T all purpose flour
3/4 cup sugar
Whisk these ingredient together in a bowl making sure there are no lumps
2 cups milk added to dry mixture stir
Put into a pot on top of the stove on a medium heat
It is important to stir continuously so that it doesn’t stick to the bottom of the pan.
Stir until it is a thick gravy consistency.
Add in 1T of butter and 1t of vanilla
Pour over biscuits!
February is for Mardi Gras, Carnival parades, and snow?! Sami and Dwayne Owens have an authentic gumbo recipe that's been passed around the family for decades. This particular recipe was given to the Owens' family by Louis Kirschoff and has been a staple in their kitchen for over 18 years. In fact, Dwayne recently learned how to make his own andouille sausage.
Sami said, "Dwayne makes the sausage from pork butt that's been smoked. Then, grinds it into Paul Prudhomme's sausage recipe and puts it into casings. It's a process that takes approximately two days to complete. Yep, he's competing with Paul Prudhomme."
Competing with Paul Prudhomme is quite the lofty goal but Sami admits that Dwayne's andouille is tastier than the Cajun Kings. If you're unfamiliar with Prudhomme, he's an American celebrity chef known for his Cajun and creole cuisines and has been credited for popularizing it.
As the story goes...
Kirschoff lived in west end Paducah and was neighbors with Dr. Dennis Owens, obstetrician/gynecologist in Paducah, KY. It was Dr. Owens who shared the recipe with his brother Dwayne and dad Jim. The gumbo was so well liked by Jim Owens that he requested his sons learn how to make the recipe start to finish. Jim wanted his sons to slow down and perfect the roux, the most important ingredient in an authentic gumbo.
Kirschoff owned Kirschoff's bakery and deli in downtown Paducah. It was a family-owned business that opened its doors in 1873 by Louis' great-grandfather Franz Kirschoff. After a closure, Louis and his daughter reopened the bakery in 1997. The famous bakery, known for its delicious artisan breads, famous baked treats, and wonderful lunch combos, had always been a favorite in Paducah. The family sold the business in 2019. Louis Kirschoff died this past December from natural causes.
Sami and Dwayne have been a couple for 18 years. (together 10 and married eight). Both have a tremendous love of food and enjoy cooking for friends, family or just the two of them. For years, Sami had a catering business and still throws a party from time to time.
This weekend her niece Miranda Walker is having a Mardi Gras themed wedding and Sami and Dwayne are providing the food. Part of the festive menu includes the famous gumbo from Kirschoff.
Sami said, "I've had that recipe hanging in my garage for over 18 years." She said after Dr. Owens shared the recipe with Dwayne and their dad, every time the family headed down south to vacation on the gulf, they made the gumbo. With all the fresh seafood, who could resist.
Ingredients: Modified from "Cooking Across the South" Serves 12
1 1/4 cup vegetable oil
1 1/4 cup all-purpose flour
8 stalks of celery, chopped
3 onions, chopped
2 green peppers, chopped
1/2 tsp. minced garlic
1/2 cup fresh parsley, finely chopped
1 pound sliced okra
3 Tbs. shortening
2 quarts chicken stock
2 quarts shrimp stock
1/2 cup Worcestershire sauce
1 Tbs. hot sauce
1/2 cup Ketchup
1 large tomato, chopped
1 Tbs. salt
2 sliced of ham, chopped (Cured Tasso or smoked ham)
1 pound of andouille sausage or polish (Kielbasa)
2 bay leaves
1/4 tsp. thyme
1/4 tsp. rosemary
1/2 tsp cayenne pepper
1 chicken cooked and chopped (remove skin and bones)
1 pound cooked crabmeat
4 pounds boiled shrimp (get your shrimp stock)
1 tsp. brown sugar
1 pint oysters
Juice of one lemon
Directions: Heat oil in large cast iron skillet over medium heat. Add flour slowly, constantly stirring with a whisk until the roux is a dark brown. 30 - 45 minutes.
Add celery, onion, green pepper, garlic, parsley, and cook on low for one hour stirring frequently (very important to cook this low).
Fry okra in 3 Tbs. shortening until brown. Add to gumbo and stir well over low heat for a few minutes.
In large stock pot add chicken stock and shrimp stock, Worcestershire sauce, hot sauce, ketchup, chopped tomato, salt, ham, bay leaves, thyme, rosemary, and cayenne. With a large spoon and roux mixture to stock. Simmer for three hours stirring occasionally.
About 30 minutes before serving time, add cooked chicken, crabmeat, and shrimp. Add oysters, lemon juice and brown sugar the last 10 minutes of simmering time.
Serve over hot cooked rice in a soup bowl.
Simple recipes that pack a ton of flavor in little bites.
This collection of Super Bowl treats couldn't have been assembled without my Aunt Marge. She's my mom's sister and has always been there for me. Even as I work on a website that's keeping me occupied during the pandemic. She's one of those, like my mom, that's always there when I need her. How lucky am I...
Marge serves these little tidbits at family gatherings or a treat for she and David. I have to say, it's a very good spread of food. The vegetables, the meats, the flavors...it's really a perfect Super Bowl feast.
For any of the recipes, click on one of the links below or go to WKY Table. It's a public group so feel free to scroll through the pages and even join if you want. The only agenda on this page is food.
Roasted Okra: Available on WKY Table or here:
"We also like fresh okra. Wash and pat dry. Place on cookie sheet. Drizzle a little olive oil over the top. Sprinkle kosher salt and ground pepper. Mix well and roast in 400 degree oven for 15-20 mins. Yummy, just to eat." Marge
Cowboy Caviar: Available on WKY Table or here:
Can Rotel, 15 oz. can black-eyed peas (drained), can black beans (rinsed and drained), can white Mexican corn, 1/2 diced red onion, 1/2 cup diced green pepper and red pepper. For the dressing: 1/2 cup olive oil, 1/2 fresh squeezed lime, 2 T. Sugar, 1/3 cup vinegar, tsp cumin, salt and pepper to taste, fresh cilantro, pour the mixed dressing over vegetables and refrigerate for several hours. Serve with tortilla chips.
Bacon wrapped medallions will be the ultimate treat for Super Bowl LV
By Margie Davis Fields
Another fabulous recipe from my Aunt Marge. She has so many wonderful combinations and getting these quick and easy 'go to' appetizers will please the whole crew.
With only two ingredients needed for this Super Bowl sure thing, it's easy on the wallet and time spent in the kitchen. Both translating into more family and game time.
So, make a quick trip to the grocery with no worries. FYI: She suggests serving with your favorite sauce. I have a two ingredient sauce that will pair nicely with the medallions at the bottom of the recipe.
Package of pork tenderloin (comes in pkg. of two)
Wrap the little pork loins in bacon, nothing else, and either grill or bake in 400 degree oven for 30 minutes. Slice as medallions and serve as an appetizer with favorite condiments and small bread slices. It's easy and really good.
Dragon Sauce Dip:
1/4 cup of strawberry preserves
2 Tbs. Frank's Original Red Hot Sauce
Blend and serve with medallions
The non-vegetable lovin' fan will do a complete 360 when they try this classic veggie pizza. It's one of the most wonderful appetizers, snacks, 'get your veggies in' type dish that will keep them coming back for more. Seriously, make two.
I was given this recipe by a friend 30 years ago. In fact, the gnarly sheet of paper in the above photo was her handwritten copy of how to assemble it.
As the story goes, three decades ago it was a warm summer afternoon and the perfect day to enjoy the outdoors. At Paducah's downtown riverfront a concert was about to start. The concrete stage was the perfect venue for live music. It was located at the foot of Broadway along the Ohio river. In front of the stage was a grassy knoll.
We spread our double blankets out on the ground to accommodate both families and 'save our spots.' Next thing I know, out comes Tupperware with a mound of vegetables strategically placed on top of a creamy spread and crescent crust. I will never forget that day, that friend, or that pizza.
One package of crescent rolls (double the recipe)
1/4 cup mayonnaise
1/4 cup sour cream
1/2 pkg. of hidden valley ranch dressing (dry)
Four ounces of cream cheese (room temperature)
Three ounces of mozzarella
Three ounces of sharp cheddar cheese
1/2 head cauliflower
Head of broccoli
Two green peppers (or green and red)
1/2 small red onion
Three stalks of celery
(Fill free to add a few other veggies of your choice)
Spread your crescent rolls out on sheet pan like a pizza crust (connect the squares) and bake at 350 degrees for 7 - 10 minutes (until lightly brown). Mix the mayo, sour cream, hidden valley ranch pkg. and cream cheese together. Spread over the cooled layer of crescent rolls. Chop all of the veggies and strategically place on the pizza. Next, top with the mozzarella and cheddar cheese. Cut into squares and serve.
Mouthwatering buttery garlic lemon shrimp that takes minutes to prepare.
Lemon garlic shrimp "One of our favorites." Margie Davis Fields
Jumbo bag of Sam's frozen shrimp
Stick of butter
Lemon - 1/2 juiced, 1/2 sliced
3 garlic cloves - chopped
Pinch of red pepper flakes
1/2 tsp. Italian seasoning
Fresh parsley (chopped)
Thaw jumbo shrimp according to directions. If you've got a fresh fish market, pick up 1 - 2 pounds. Spread the lemon slices then the shrimp across the bottom of a 9 x 13 dish in a single layer and salt. Melt butter. Add to it lemon juice, garlic, pepper flakes, and Italian seasoning. Mix together and set aside. Poor butter mixture over top of shrimp. Bake in preheated 350 degree oven for 10 - 12 minutes (until pink). After coming out of the oven and slightly cooled, spring chopped parsley over the top. Eat as an appetizer or serve over angle hair pasta with a sauce.
More bang for your buck with this recipe. I've had pork belly in restaurants. Typically, it's not stand alone. My Aunt Marge and husband David make it at home. They eat it as a dish...not often though because it's fatty. But, if you slice it thin and cut off the excess fat, it's like eating most any pork and it's packed full of flavor.
This particular recipe will work great this Super Bowl weekend. We're the lucky food lovers that get to take pork belly to the next level. She shares how to prepare it, cook it, and serve it. I myself tried it as a pork belly taco and it was oh so yummy.
"So Pork Belly.....if you've never tried to make it, it's yummy. David and I discovered that Walmart sells it and it's already cut into strips. It makes this recipe so easy. I buy several packages and freeze it. Then, take it out to thaw and give it a quick bake!" Margie Davis Fields
Pork Belly ingredients:
6 - 12 1/2 inch thick slices
Place the pork belly strips on cookie sheet covered with parchment paper. Season it with kosher salt, pepper, and paprika. Place in a single layer in a 400 degree preheated oven. After 30 minutes on one side, flip. Drain the excess grease before sticking it back in the oven for another 20 - 30 minutes. Then, place under a broiler for another minute to make it nice and crisp on top. It should be crispy and brown before removing from the oven. When under the broiler, watch it because it could burn quickly.
There are a couple of different ways to serve the pork belly. As an easy protein, try it with a couple of sides like greens or green beans and mac n' cheese. A real southern meal. If you prefer a more Asian flavor, try 3 T. soy sauce, 2 T. honey, 1 tsp. garlic. Rub it on the pork belly before cooking.
Different ways to eat pork belly are on brioche bread as a sandwich or slice it thin and eat it with your sides. If you have leftover pork belly, here's another idea:
Leftover Street pork belly tacos:
4 flour tortillas
Leftover pork belly
Diced red onion (small)
pinch of chili powder
Two cloves of garlic (minced)
Pinch of cumin
Salt & pepper
Chili sauce (your favorite or use some Siracha)
Avocado is always optional as a topper
Cut off any excess fat from the pork belly (it may be jelly-like). Cut the cold meat into thin slices and lightly salt. Add the onion and garlic to a little bit of olive oil and sauté' for a minute, salt and pepper. Add the meat and the spices to warm through. Remove from the heat. Warm your tortillas as directed. Add the meat mixture to the tortilla topped with arugula, cilantro, a little chili sauce (your choice). a squeeze of fresh lime and enjoy.
Cheese chicken & rice casserole is a leftover comfort food that makes you want to kick of your shoes, snuggle under a blanket, and savor each delicious bite.
Cheese chicken & rice casserole
For those that enjoy working with leftovers, this is a delicious casserole that takes minutes to assemble and very little time in the oven.
Planning meals ahead can be a real lifesaver for many working parents. And, I'm saying parents at this juncture because many are working from home. Both moms and dads are available to help with the everyday cooking.
Friend and chef Laura Arredondo spends quite a bit of time in the kitchen. When you're a chef, this is what you do because you love it. There are some days that take hours to prepare a meal and others that only take minutes.
When I'm writing an article, there are days I spend hours on one particular story. Typically, it's a profile on a friend or acquaintance. These particular articles are the ones I invest not only my time but my heart. It's the same with cooking. Chefs/cooks put their time and heart on a plate.
"This casserole recipe is a special preparation with leftover rice and a rotisserie chicken (leftover chicken of any kind)." Laura Arredondo
Leftover boneless chicken cut into pieces
Two cups leftover white rice or minute rice
One large yellow onion (diced)
A green or red pepper (diced)
Cup frozen sweet green peas
1/2 cup heavy cream
Cup of chicken broth
!/2 cup white wine
Cup shredded parmesan
1 tbsp. flour
Two pats of butter
Salt and pepper
2 Tbsp. Chicken seasoning blend (see how to make your own below)
Saute' the onion, pepper, salt & pepper. Add flour and seasoning blend. Add the chicken. Pour in the white wine. Add the rice, green peas, heavy cream, chicken broth and parmesan cheese. Mix it all together and sprinkle a little extra parmesan on top along with a couple pats of butter. Bake at 425 for 20-25 minutes. Enjoy some of the white wine along with the casserole. Sit by a fire with a nice book and relax.
Chicken seasoning blend: (1/2 t. paprika, 1/8 t. cayenne pepper, 1/2 t. garlic powder, 1/2 t. onion powder, 1/2 t. dried thyme, 1/2 t. dried basil, 1/2 t. dried rosemary, 1/4 t. dried parsley, 1/2 t. salt and 1/4 t. pepper). Reserve the remaining blend for future dishes or use it as a dry rub the next time you make baked, grilled, or sautéed chicken.
Crispy fried fresh salmon cakes served with a crisp, green salad and fresh-squeezed lemonade...Mmm Mmm
My Aunt Marge said, "I got another easy yummy recipe.....not my momma’s salmon cakes from the can." Marge said she wasn't a big fan of the canned salmon patties when she was a child but one of her favorite golf partners in Georgia told her about a fresh salmon recipe that was to die for.
We all know the nutritional benefits of salmon. There's wild salmon that's caught in natural environments such as oceans, rivers and lakes. And there's farmed salmon that's raised on fish farms. Wild caught feed on organisms that are natural in the environment. Farm-raised eat processed, high-fat, high protein food to grow bigger fish.
Both provide the good omega 3's and omega 6's. Farm-raised fish are much higher in saturated fat and calories. Wild caught fish have higher vitamin and mineral content. For more information, use the link to Wild Vs. Farmed Salmon.
Ingredients for 4 - 6 servings:
Pound of fresh chopped salmon (one filet)
Chopped green onions (3 or 4)
Finely crushed saltine crackers (a sleeve of crackers...for me, gluten free)
1/2 teaspoon of Chef Paul Prudhomme's Magic salmon seasoning
Salt & pepper to taste
2 T. olive oil
Mix together the salmon, egg, green onions, saltines, 1/2 teaspoon salmon seasoning, salt and pepper to taste. Drop them by the ice cream scoop into olive oil. Fry until golden brown on both sides over medium/medium high heat (approx. 3-4 minutes per side).
1/4 cup sour cream
1/4 cup creamy horseradish sauce
1/4 cup honey mustard salad dressing (to make your own, combine 3 T. mayo, 1/2 teaspoon mustard, and squeeze of honey...mix well)
Mix all ingredients together and dip your cakes in the yummy sauce.
(The sauce will keep in the refrigerator if you double the recipe. It works great on sandwiches too!)
Marge said, "I made these a few weeks ago and they're so fresh and good."
Tips: If you use more salmon, you may want to add another egg to the mixture. It's about consistency. Not too sticky and not too dry. If you can't find the salmon seasoning, try Old Bay fish seasoning.
Recipe by: Margie Davis Fields
It's all about the roux, or so I've been told. This evening, I was writing a feature article about one of my high school friends. No surprise. I've found my 'thing' to do during Covid that makes me happy. Kevin, on the other hand, needed an activity that filled the void. He decided to try his hand at cooking.
I believe he's found his 'thing'. Tonight, was Cajun gumbo night. Granted, Cajun cooking is a Louisiana specialty and not so much a home cook from Kentucky. From the seafood, to the spices, to the Holy Trinity of onion, celery and green pepper - which is the basis of almost every dish - it's a real treat and worth a try.
This evening's recipe required a trip to the grocery. We had quite a few items on hand with the exception of the Cajun seasoning, andouille sausage and fire roasted tomatoes.
Kevin did everything from start to finish. He found the recipe (yes, this is another's recipe - the link is at the bottom of the page). He did the shopping. Kevin even bought a new frying pan, though it doesn't look like he used it for this dish. He did the prep (including the deveining of the shrimp), the roux, the cooking, and the minute rice.
All I can say is kudos to the new master chef. It was incredibly delicious. And, yes...I told him it was full of flavor and everything was cooked perfectly. The flavors blended well and it really couldn't be any better for finding a random quick gumbo on the internet.
I do have a treat planned. An authentic Cajun gumbo recipe is coming your way with an extra added bonus from a famous local chef. I'm going to get the scoop and write the article with the recipe within the next week or so. My husband worked so hard at this recipe, I wanted to share. And it's great for a gumbo that takes a little over an hour. It's good stuff.
Click on the link for the recipe.
Easy Shrimp and Sausage Gumbo
Cabbage is the star of this show.
It's one of those evenings, you know the ones. It's cold outside, you want a homecooked meal but in 'no way' do you want to get out and go to the grocery. So, you begin pilfering through the refrigerator trying to figure out what you could throw together for the family.
Code word for 'throwing together' means fast, easy, and loaded with flavor. When you know the basics, it's not as difficult. The main obstacle blocking the end goal is having the staples needed to do the deed.
Typically, I keep the refrigerator crisper full of vegetables: cauliflower, cabbage, broccoli, carrots, onions, and garlic. My freezer will have Italian sausage, hamburger, chicken and sometimes shrimp. And of course, I always have several boxes of chicken broth.
Take a few ingredients and you've got a meal.
Cabbage and sausage soup with cornbread
12 ounce polish Kielbasa
1/2 large onion (chopped)
Large elephant clove of garlic (chopped)
Head of cabbage (slice and cut into big chunks)
Head of cauliflower (leave in large chunks)
One and a half boxes of chicken broth
Two cups hot water
Three bay leaves
1/4 tsp. red pepper flakes
Salt and pepper
Cut kielbasa into 1/4 inch slices. Lightly sear on each side in a cast iron skillet. Set sausage aside on a paper towel. In the kielbasa grease, add the onion and garlic. Sauté. Salt and pepper. When heated through and golden brown, add the cut cabbage. Stir the cabbage in the sautéed onion and garlic for approximately 2-3 minutes. Salt and pepper.
Transfer the cabbage mixture, the sausage, and the cauliflower into large pot. Add the chicken broth, water, spices, salt and pepper. Turn the burner on medium high. Bring to a slow rolling boil for 10-15 minutes. Turn down to low. Let it cook until tender. Serve with cornbread.
Classic Recipes: Chicken Asparagus Extra Cheesy Casserole
During the winter months, casseroles and soups are a mainstay in the kitchen. Outdoor grilling isn't much of an option and let's face it, meals can get boring. Since the pandemic, there's been quite a bit of takeout at our home. Don't get me wrong, having a meal prepared by someone other than myself is nice. But sometimes, it's nicer to stay inside and 'do it yourself'. On those nights, blow the dust off the old recipe box given to you by grandma or mom and find some classic recipes.
I say, go for the 'stick to your ribs' recipes that everybody enjoys. The ones with the baked cheese and the creamy white sauces that are oh so delicious. We're talking 'comfort food'. With the world turned upside down and little relief in sight, we need a break. Let's indulge.
Chicken Asparagus Casserole is one of my Aunt Marge's classic recipes. After sharing tonight's dinner menu with me, I was reminded of Mom's asparagus casserole. I'd forgotten, until tonight, how much I loved her casserole. It was creamy, flavorful, and one of those dishes you couldn't stop eating. Check out the recipe and find some substitutions for those wanting to cut out some salt or stay with fresh ingredients.
Chicken Asparagus Casserole
4-6 deboned chicken breasts
2 (16) ounce cans of whole asparagus drained (you may use fresh...see tip below)
Cup of mayonnaise
2 cans cream of chicken soup (see below for quick homemade soup with less salt)
tsp. fresh squeezed lemon juice
tsp. cavender's Greek seasoning
1/2 tsp. cumin
Cup of sharp cheddar cheese
Cook chicken breasts in rolling hot water for approximately 30 minutes. After draining chicken, let it cool and cut into cubes. Place chicken in a 9 x 13 dish. Layer the whole asparagus on top of the chicken. Mix together the mayonnaise, lemon juice, and seasonings. Spread over the asparagus. Add the cheese. Cook for 30 minutes in 350 degree oven. If you want the cheese a bit crisper, broil for five minutes or less.
Tip for using fresh asparagus (shared by chef Jeff)
"Simply put on plate, sprits with a bit of your favorite oil & season with salt and pepper. Cover with plastic, wrap, and microwave at two minute intervals to desired doneness. Use immediately or place in fridge or freezer for a couple of minutes."
Recipe for homemade cream of chicken soup (double the recipe for the two cans)
3 Tablespoons butter
3 Tablespoons all-purpose flour
1/2 cup chicken stock or broth
1/2 cup milk (1 or 2%)
1/2 teaspoon garlic powder
Salt and pepper to taste
In a small sauce pan, melt the butter, add flour and whisk together to make a roux (a minute or two). Add the chicken broth and milk, whisk until creamy (no lumps). Add the garlic powder. Salt to taste.
Bring to a simmer and continue cooking until mixture thickens, about 2 to 3 minutes.
Remove from heat. This will make the equivalent of one can of cream of chicken soup. Double it for this recipe.
Homemade beef vegetable stew with a kick and a side of cornbread
When Emeril Lagasse used to say, "Let's kick it up a notch" prior to adding some heat and spice to his dishes, the Food Network audience would go wild. That's exactly what I'm doing with this oh so yummy vegetable beef stew recipe. Let's get started.
It's stew time! My entire family loves beef stew, even my little Poppy. In the cold winter months, nothing heats up your insides like a homemade beef stew. I'm sure many of you have a favorite recipe and this might be another one to add to your collection. I've spent quite a few years experimenting with different seasonings and this combination is one the whole family gobbles up.
It's not a difficult. In fact, the above picture is a joint effort between my husband and I over the weekend. He did the shopping and got the majority of the recipe in the pot and I added the seasonings and did the cleanup. From my perspective, that's the way to get it done. I hope you enjoy!!
2 lbs. chuck roast (fat trimmed and cut in chunks)
Large can whole tomatoes
Large can crushed tomatoes
Box of vegetable broth
1/2 cup ketchup
Tbs. Worcestershire sauce
Six carrots (sliced)
Four stalks of celery (sliced)
Medium onion (chopped)
Can green beans (drain and rinsed)
Bag of frozen sweet corn
Large baking potato (peeled and chopped)
2 Tbs. dried oregano
2Tbs. dried basil
Tbs. garlic powder
2 bay leaves
1/2 Tbs. red pepper flakes
flour for beef
2 Tbs. olive oil
Directions: After chopping the chuck roast into cubes, salt/pepper and dredge in flour. Shake loose powder and place in heated skillet with a Tbs. of olive oil. Brown until cooked (approximately 15 minutes on medium heat).
Sauté' chopped carrots, celery, and onion in a Tbs. of olive oil (approximately 5 or 6 minutes). salt/pepper
In large stock pot, combine the beef, sautéed vegetables, add the can of tomatoes (squeeze the whole tomatoes into the pot), can of crushed tomatoes, box of vegetable broth, chopped potatoes, corn, green beans, and seasonings. Cook on medium to medium high heat for approximately an hour. Check your seasonings by giving it a taste test and adjust. If it needs more sweet, add ketchup. If it needs more kick, add more Worcestershire sauce.
It's a great dinner idea when its cold outside. Buy your favorite corn meal mix to make the cornbread. My dad gave me a great tip...instead of using only one egg like the recipe calls for, use two.
The little ones are excited about the holidays. They want to see Santa Claus, sit within hearing distance (socially-distanced of course), and tell him what they want for Christmas. To seal the deal (if we're going to do this 'Santa thing') it's necessary to plan 'Cookies for Santa.'
I'm all about doing the simple and delicious. This cookie recipe is quick, easy, and accessible. Most of the ingredients should be in your cupboard.
3/4 cup butter
1/2 cup sugar
2 tsps. vanilla
2 cups flour
2 cups copped walnuts
Cream butter and sugar. Beat until fluffy. Stir in egg and vanilla. Add flour and then chopped nuts. Shape into 1" balls. Bake on ungreased cook sheet at 350 degrees for 10 minutes. Let cool. In a plastic bag, put in one pound of confectioners sugar and shake until coated. Another Christmas cookie baked in minutes for Santa. Yum.
If you want to make your snowballs mixed with a little dirt....make the dark chocolate. Here's the additional ingredients needed.
6 tbs. dark unsweetened cocoa powder (divided)
1 tbs. cinnamon (divided)
1/8 tsp. salt
1/3 cup finely chopped dark chocolate
Cream the butter and sugar as above. Before adding the flour...add to it 4 tbs. cocoa powder, 1/2 tbs. cinnamon, salt, nuts, finely chopped chocolate and mix until combined. Roll into balls, bake at 350 degrees for 10-15 minutes. After cookies cool, (about 10 minutes), mix together a cup of powdered sugar, 2 tbs. cocoa powder, and 1/2 tbs. cinnamon then roll cookies in the mixture.
"Dear friends, here you have a super delicious pizza typical in our countries."
Chef Laura Arredondo
Fugazza is a typical dish made in South America. After baking, the crust is very light and airy, much like focaccia. While in the oven, the dough soaks up all the olive oil from the sautéed onions. Typically, it doesn't have sauce or cheese, just the sweet sautéed onions and oregano. If you use a thicker crust by doubling the number of dough layers and add melted cheese it's called fugazetta.
For today's pizza it will be the thinner crust or Fugazza pizza with the sautéed sweet onion, oregano, and one or two kinds of cheese. Other possible toppings include: artichokes, pimento, olives, or prosciutto. It's like a baked Charcuterie.
For a store bought crust, I found the most wonderful ball of dough at Midtown Market called Tiseo's pizza dough. It has a wonderful flavor and isn't expensive. On Tiseo's website it says the dough can be found at Kroger, Meijer, IGA, Save-a-lot, high-end gourmet markets and some independent markets.
Fugazza Pizza: An Argentinean Style Onion Pizza
Pizza dough (store-bought or make your own)
Two yellow onions
1/4 cup Olive oil
Salt an pepper to taste
16 ounces of mozzarella cheese (helps onions stick to the pizza crust)
1/2 tsp. oregano
Make a pizza dough or buy the one you like pre-made. Cut yellow onions into thin slices. Sauté with olive oil, salt and pepper. Cover the pizza with shredded mozzarella cheese (so the onions stick to the pizza). Add the onion and finish with more mozzarella , black pepper and oregano.
Preheat oven to 400 degrees Fahrenheit and cook the pizza for 20-25 minutes or until golden brown. If you have other cheeses that melt, use them to enjoy the delicious fugazza. Since many WKY Community Living readers enjoy blue cheese, chef Laura said it would be wonderful on the fugazza.
Salsa Criolla is made with colorful peppers, seasonings, and a light oil to compliment your favorite meats.
'Baby it's cold outside...but the evening has been...so very nice.' As our neck of the woods is expecting flurries tonight and more to come this winter, a charcoal grilled meal may be out of consideration. However, if you're looking for smokiness, there's no better way to achieve that flavor than grilling over an open flame.
A number of years ago when Martin Fierro was in downtown Paducah, meat was cooked on an open flame inside the restaurant. The skewered meats, bountiful salad bar, and all those wonderful Spanish sauces were part of the elegant dining experience.
When you're ready to grill...
Prepare the meat: pork, chicken, beef, sausage(no need to marinade), shrimp, or lobster by seasoning with a light marinade such as olive oil, lemon zest, chopped garlic, oregano, salt/pepper or a more traditional Spanish blend of olive oil, paprika, crushed red pepper, and oregano. Pour the marinade into a zip lock bag, add the meat, and refrigerate for 1 - 2 hours. After taking the meat out of the refrigerator, let it rest. Dab excess marinade before grilling.
Recipe by Laura Arredondo
Directions for the Salad Criolla
Dice all vegetables. Add salt and pepper. You may add red pepper flake or a jalapeno pepper for more heat. Cover the Criolla with a light vegetable oil and two splashes of white vinegar. Store in a glass jar or container. The salsa will keep for a long time in the refrigerator.
Margie Davis Fields putting the special touches on the 35 year old sugar cookie recipe.
Recipes that are passed down from generation to generation are truly special. Margie Davis Fields is a home cook that really embraces nostalgia, family, and the simpler times. Don't be fooled, she has a very sophisticated pallet and can create some of the most delicious bites.
Fields' love of cooking/baking came from her mom, Roxie Davis who was a 'true' home cook in every sense of the word. Davis could whip together some of the most flavorful food in her little country kitchen on her antique black and white stove. The aroma and the savory bites could make a 'top chef' take notice. Much of Fields skills and techniques came from holiday cooking with Davis in that little country kitchen with the checkered floor and oak cabinets. Some of her recipes are original recipes from Davis, others are enhanced versions, and some are Fields' original recipes.
The torch is being passed from Davis, to Fields, and now to her granddaughter Gracie. It's that joy of cooking that any grandmother would love to pass down to their grandkids. Fields is my mom's sister and I love her to no-end. I really appreciate her sharing this recipe with me and the readers of WKY Community Living.
Fields said, "Best sugar cookies ever! I promise".
Sugar Cookie dough
1 cup unsalted butter, softened
1 cup sugar
1 tsp. vanilla
1/2 tsp. almond extract
2 tsp. baking powder
1/2 tsp. salt
3 cups All-purpose flour
Two kinds of frosting:
1/2 cup soft butter
3 - 3 1/2 cups powdered sugar
1 tsp. vanilla
2 - 4 Tbs. heavy cream
4 cups sifted powdered sugar
2 Tbs. meringue powder
1/4 almond abstract
5 Tbs. water
Directions for the Sugar Cookie:
Cream the unsalted butter and the sugar. Add the vanilla, almond abstract and egg. In a separate bowl, mix the baking powder, salt and flour. Next, add the flour mixture to the butter mixture (small amounts at a time). The dough will get stiff. Wet your hands a bit to divide dough into batches on floured surface. Roll out and cut cookies about 1/4 inch thick. Bake in preheated 350 oven for 6-8 mins until edges are barely golden. Cool before moving to decorate!
Directions for the Buttercream frosting:
To the soft butter, add the powdered sugar 1/2 cup at a time. After all the sugar is incorporated, add the vanilla and heavy cream. Consistency is important here. The idea is to be able to spread onto the sugar cookie (not too stiff but not too soft). You may need to adjust your portions, possibly less milk or more powdered sugar. Color can be added to the buttercream. After applying the frosting add sprinkles.
Directions for Royal Icing:
Mix together the powdered sugar, meringue powder, almond, and water. More water may be added if it needs thinning out. Use this frosting to outline the cookies, spread over the entire cookie, it's very flexible. Add your sprinkles and let sit to harden.
Four generations of sweetness straight from Great Great Grandmother's kitchen compliments of Katie Henson Scott
Jiffy Puddin' Cake is an ole family recipe passed down four generations...and there's a story there.
One of our high school's superlatives 'most witty' recipients found out the family secret behind her Great Great Grandmother's dessert recipe from her favorite Aunt. For starters, Scott shared her story with another recipe blog a number of years ago. She passed this story on to me and thought it would be a 'good share' with WKY Community Living readers, especially those that enjoyed a sweet treat. So, of course I jumped at the chance to retell this class clowns special recipe story (though, I'll never tell it as good as Scott).
Life began for Great Great Grandmother in Memphis, Mississippi as a true southern lady. It wasn't until later in life, she moved up north to Paducah, Kentucky. According to Scott, she was a wonderful woman. She raised a number of children and was as close to a saint as they come. Being from the south, most southern woman know how to make the sweetest treats from scratch.
The original recipe crafted by Scott's Great Great Grandmother was called Jiffy Pudding Cake with Hot Vanilla Sauce and was a favorite of all the grandkids. As mentioned, GG Grandmother is from the south and spoke with quite a southern drawl and when she spoke fast, some of her words came out a little funny. As one might imagine, the dessert known as Jiffy Pudding Cake with Hot Vanilla Sauce came out of Mammy's mouth as 'G Puddin and Hoss A$$'. To the children, hearing GG Grandmother use the word 'A$$' was very much out of character and quite funny. So, whether you call the recipe by its intended name or by GG Grandmother fast talking, southern drawl nickname, the result is the same...a spoonful of lick-lipping goodness.
Jiffy brand single layer devil's food cake mix (any brand will work). Bake according to packaging. Set aside to cool.
Hot Vanilla Sauce
In a small to medium sauce pan, mix 1/3 cup of sugar with 1 Tbs. of flour and whisk.
Slowly add 1 beaten egg yolk at room temperature and a pat of real butter (2/3 tsp) and a cup of milk.
Whisk on medium until it begins to boil. Stir continuously until the boil rolls. Remove from heat. Stir in 1 teaspoon of vanilla. You may return it to the burner briefly to keep warm but watch it or it will scald. It should have the consistency of a thin custard/pudding.
Cut cake in 2-3" squares and serve in small dessert bowls and pour 1 ladle full of sauce over it and serve warm.
Sweet potato gnocchi with fresh sage, pancetta, and parmesan cheese for an incredibly tasty dish that gives back times ten.
The potato gnocchi originated from Northern Italy and can be made with different types of grains and various potatoes. In this particular recipe from riverboat chef Jeff Fleming, he uses flour for the dough and sweet potatoes. When chef ran the kitchen at B. Russell's, I got to experience several of his sweet potato dishes. B. Russell's was very elegant with the most beautiful 'New York' style bar area. It's been closed awhile now. Only recently, Strickland's Seafood opened in that space. Support local.
Fleming's dishes are always a treat and this one will not disappoint. Thanks for being so generous with your time and talent. Enjoy!
1 1/2 pounds of sweet potatoes
2 c all purpose flour
1 large egg beaten
4 oz. pancetta (any good bacon will sub or simply omit)
4 tbs. UNSALTED butter
8-10 large sage leaves (fresh is really the only option here)
Fresh shaved or grated good quality Parmesan cheese
Preheat the oven to 425 degrees. Poke holes all over each sweet potato with a fork, then rub with oil. Place on a baking sheet and roast until tender (when pierced with a fork) about 40 minutes. Set aside to cool then simply peel the skins off .
Quarter each sweet potato and pass thru a ricer. If you don’t have one, use the large side of a box grater(you really don’t want a food processor involved. It creates heat and that’s BAD). Discard any stringy bits. Cover with plastic wrap until ready to mix.
Bring a large wide pot of water to a boil over high heat.
Meanwhile, whisk to combine the flour and 1 teaspoon salt in a large bowl. Create a well in the center. Add the riced/grated sweet potatoes and egg. Gently fold with a rubber spatula until just combined. DO NOT OVERWORK DOUGH nobody likes tough gnocchi's.
Transfer the dough to a generously floured work surface. Bring the dough together with your hands, adding up to 1/4 cup flour, until the dough is just slightly sticky and can be patted into a disk. Let rest on the work surface, uncovered, for 10 minutes.
Cut the dough into 4 equal wedges. Working with one wedge at a time, roll the dough into a 1/2-inch-thick log on a lightly floured surface. Cut each log into about thirty pieces. (The gnocchi will be slightly sticky in the center). Transfer to a baking sheet and cover with a dish towel.
Remember you can leave this part out, however, much more savory. Cook the pancetta, stirring occasionally, in a medium skillet over medium heat until golden brown and crispy, 3 to 5 minutes. Transfer to a paper towel-lined plate with a slotted spoon. Remove the skillet from the heat and reserve the skillet with the fat in it.
Generously season the boiling water with salt. Reduce the heat to medium and carefully drop a batch of gnocchi into the water and cook until they begin to float; remove to a serving platter with a slotted spoon. Repeat with the remaining gnocchi.
This next step is a tricky but not a difficult step. Go low and slow until you’re used to it. Try to have everything ready to go like sage chopped & parmesan grated.
Heat a large skillet over medium heat. Add the UNSALTED butter (the reason for unsalted is not only control of sodium but salted butter burns butter faster). Cook, stirring occasionally with a silicone spatula, until brown flecks appear, 3 to 5 minutes. Add the sage and gently fry in the brown butter until just crispy, about 1 minute (the sage will stop the browning process).
Pour the melted butter on the cooked gnocchi. Top with the sage leaves and crispy pancetta pieces. Sprinkle with freshly grated Parmesan, if desired. Enjoy while warm.
This may sound difficult but it’s really a very simple recipe. It’s a true fall/winter dish that will make your home smell like a fine dining restaurant. Try this other ways but really with the sweet potatoes you don’t want to overpower their flavor.
Thank a farmer for taking the extra time and effort to grow organic food. The organic sweet potato is the 'star' of this non-inflammatory snack cake recipe.
For those battling an autoimmune disease, eating the right kinds of food can make a world of difference in your day. Sharrie Thompson is an RN and person that 'fights the good fight' everyday battling CFS and fibromyalgia. If you haven't read her story on the WKY Community Living website, click the article: Local RN shares her journey and offers hope to those suffering from pain, fatigue, and autoimmune disease
Sharrie's husband, Lennis really enjoys these snack cakes and having the stamp of approval from your family when cooking healthy is a big deal. Those who suffer, do what they can to keep their symptoms in check. The belief for many is that food is medicine. Making the right choices regarding food-intake can make the difference between a good day and a bad one.
1 small organic sweet potato
1 organic egg
3/4 cup organic coconut milk
2 TBSP organic olive oil
1/2 cup organic maple syrup
1 cup organic brown rice flour
1/4 cup organic coconut flour
1 TBSP aluminum-free baking powder
1/2 tsp pink Himalayan salt
1 TBSP organic ground cinnamon
1 tsp ground ginger
1 tsp ground turmeric
1/8 tsp cloves
1/8 tsp nutmeg
First, roast one small organic sweet potato at 400 degrees until soft (approx. 45 minutes). Cut in half to cool. Grease casserole dish with organic coconut oil. Mix dry ingredients in a bowl. Use a separate large bowl to mix the remaining ingredients. Add the sweet potato and dry ingredients to the wet mixture and whisk until smooth. Pour batter evenly into the oiled 9x13 pan and cook until toothpick comes out clean. Usually about 30 minutes but start checking at 20. Best to store in the refrigerator since there are no preservatives.