 Indulgence made simple with this no-bake chocolate graham cracker cake
Chocolate Graham Cracker Cake is a favorite of two sisters, my mom and Aunt Marge, made by my grandma when they were kids. It's one of those childhood desert memories that's never forgotten and designed to put a smile on your face and deliciousness in your belly.
To this day, the family tradition continues. In fact, when Marge comes to visit mom on her birthday, this is the cake she makes. The no-bake chocolate icebox graham cracker cake recipe 1 1/3 cup sugar 1/2 cup cocoa 1/2 tsp. vanilla 1 cup of whipping cream 16 graham crackers (Note from Marge, "I use a pint of whip cream because I like lots. So, I add about 1/4 more sugar and an additional 1/4 cup cocoa and a little more vanilla). Sift sugar and cocoa and add slowly to the whipping cream. Beat until it peaks. Stack the 16 crackers in two rows of eight, side by side, horizontally. Spatula the cream mixture over the crackers, one cracker at a time. It will look like a loaf when completed. Be generous with the mixture between crackers. Hold the stack firm. Spatula icing over the sides and the top as well. Chill overnight. To serve, add dark chocolate shavings or Hershey's chocolate syrup for another layer of deliciousness. Or do what Marge and mom do, cut a slice right out of the fridge and eat it.
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 King Crab Legs after boiling in hot water with salt, lemon, and Old Bay Seasoning
Happy Anniversary to us!  "David and I treated ourselves to King Crab legs compliments of Sam’s frozen food section. It was pricey...around $50.00 a package and I bought two! I was a bit hesitant since they were pricey...sure didn’t want to mess them up but they were wonderful!" Margie Davis fields If you're wondering the best way to cook King Crab legs, here's the low-down on this delightful indulgence. Directions: Thaw the shellfish on a cookie sheet in the refrigerator overnight. Prepare a big pot, half full, of water, with a couple of Tsp. of kosher salt, old bay seasoning, and a sliced lemon. Bring to a rolling boil. Place the crab legs in the boiling water, put the lid on, lower heat to medium, and boil for 5-6 minutes (I did six). Remove the legs and rinse slightly. Pat with a paper towel. Serve with melted butter. David prefers clarified butter, I use unsalted butter! I served with a salad and roasted asparagus! Yummy!
"I made chow chow today. Why, you ask? Because we can't find any. At our house, we love it with all kinds of things, and my mother, Liz's grandma, always had it around. I watched her make it lots of times from her garden veggies. So, I had a cabbage and a few things on hand and made it!" Margie Davis Fields
Chow Chow
By Margie Davis Fields Such a Southern thing to eat with beans, meats, or whenever you want a little relish on your plate. My Momma made green tomato chow chow, pepper chow chow, ripe tomato chow chow...all kinds. I throw in whatever I like and do a basic process of canning. The recipe for this particular chow chow consists of the following: 1 small cabbage 6 semi-red store-bought tomatoes (I prefer green tomatoes) 5 different color bell peppers 2 hot peppers 3 large sweet onions Finely chop all vegetables. Place in a large pan. Add three cups of sugar, five cups of white vinegar, 1/4 cup pickling salt, one Tbs. yellow mustard seed, two-to-four cloves, minced garlic, 1 tsp. celery seed, 1 Tbs. pickling spices, and a dash of pepper flakes. You can be creative with the veggies added to the chow chow. Sometimes, I use zucchini or cauliflower. Bring everything to a boil. Reduce heat for 20 minutes. Place in six to eight pint jars and seal. Of course, the jars need to be washed and ready to use. Next, boil the jars in a canner. The water needs to be at least an inch on the jar. Process for 10 minutes. Canning isn't hard. There are more convenient and simpler ways to can than my Momma's technique. Whatever method you use, it will turn out great too!
Before smoking Sunday's chicken, it was injected with a special sauce called 'Carolina vinegar BBQ sauce.' Along with an injection, the chicken was basted in the sauce while cooking. After cooking, the sauce was used as a condiment for an extra spoonful of goodness. The entire process was performed on a pellet grill, the grill that's the new rave for those that like to cook outdoors. "So we did this chicken on Sunday," said my Aunt Marge. I'm so grateful that she and husband David Fields love to cook, BBQ, grow vegetables, and golf. Because of their active lifestyles, there's so much content available! For this article, I'll share my aunt's whole chicken recipe, David's injection process, the Carolina sauce, and basic information on pellet grills. What's the process of brining a chicken? For a simple brine, use two quarts of water along with: 1/3 cup salt 1/4 cup sugar Let the chicken sit in the mixture for about four hours. How do you inject the Carolina vinegar BBQ sauce into the chicken? First, pat it dry and inject the chicken (or other meat) in several places with the marinade. Rub the entire chicken with olive oil and use your favorite Cajun spices (smoked paprika, kosher salt, garlic powder, ground black pepper, ground white pepper, onion powder, dried oregano, cayenne). How do you cook the chicken? The pellet grill smokes it. Set the temperature at 275 degrees and the smoke at a four for about three hours. Once the internal temperature reaches 165 degrees, let it rest for 10 minutes.
How do you make the Carolina vinegar BBQ sauce? 2 cups apple cider 1 and 1/2 cups water 1/2 cup ketchup 1/4 cup brown sugar 2 T salt 1T pepper 1T red pepper flakes Mix all ingredients in jar, then shake it (always shake before using). Let it sit out for 24 hours before using. It will last in the refrigerator for two weeks. "It's good on pork of course, but can be used to grill chicken and that's what we did," said Marge.
How did the Fields' get interested in pellet grills? "The kids gave us the grill for Christmas. My son, Bo is a cooker and loves his pellet grill and David’s son, Cody, does too! David is a diehard charcoal guy but we are learning. I think we will really like it as we figure a few more things out. I want to try salmon next. Bo says it's awesome!" Margie Davis Fields
What about these pellet grills? Pellet grills have become the hottest trend in BBQ. If you're new to pellet grilling or smoking, it's good to learn the ropes. For outdoor cookers, pellet grills combine the elements of a smoker, charcoal and gas grills, and an oven. The natural wood pellets are the fuel source that provides direct and indirect heat. The process...wood pellets are poured into a hopper. The pellets are fed into a cooking chamber that's powered by electricity. The pellets ignite through combustion. Air is brought in by intake fans. Then, heat and smoke are dispersed throughout the cooking area. You can read more about these grills at Pit Boss Grills.  A typical pellet grill
 Strawberry butter is a sweet treat for your bread and your belly Strawberries are in season! At least they are in Florida. Plant City, Florida is the Winter Strawberry Capitol of the World, so they say. The typical season runs December to March and this particular little town is nestled in-between Brandon and Lakeland plus it's only minutes from southwest Tampa Bay. Friends Melanie and Greg Godec posted their delectable harvest a few weeks ago on their Facebook page. I'll show you a quick picture:  Harvested in Tampa, Florida And soon it will be Georgia's turn to reap the benefits of an early harvest. My Aunt Marge shared her strawberry butter recipe with me so I could share it with the readers of WKY Community Living. I'm sure most of us in western Kentucky and for miles around have had the strawberry butter served at Patti's 1880's in Grand Rivers, Kentucky. And if you haven't, it's one of the most delicious treats the server will 'plop down' at your table. Along with the strawberry butter, they serve the most precious loaf of flower pot bread. It's a must see and taste.
Without further ado, let's get to making this delicious summertime or anytime butter. "Made a little treat for my toast, rolls, or whatever bread is handy." Margie Davis Fields Strawberry Butter: 1 stick unsalted butter at room temperature 1/4 cup powdered sugar 2-3 finely chopped strawberries Dash of kosher salt Mix all in electric mixer, adding the strawberries last! Put into a little jar and refrigerate.
Today's inspiration comes from the Vietnamese sandwich that combines meat and vegetables. Derived from the popular Banh mi Sai Gon sandwich developed in Saigon, it's become a popular street food. In Vietnam, sandwiches are typically eaten for breakfast or as a snack.
There are days when time gets away from me. I'm not one to miss a meal but if I'm busy, I can be late to the table. In such instances, I like to make a sandwich as a snack. Other than the daikon, leftover chicken and the pictured vegetables are always in my refrigerator. If you've never tried daikon, it's milder than the red radish. I like it for the crispiness and the crunch. Having the layered sandwich with all that goodness makes me smile. Plus, I get the heat from the siracha sauce which is incredible. Packed with protein coupled with nutritious vegetables will fill you up and get you moving. Tip: The vegetables may either be fresh from the garden or pickled. It's your preference. Ingredients: Left over chicken breast (cold or reheated) Toasted bread Cabbage leaves Cilantro Cucumbers (thinly sliced) Daikon or white radishes (thinly sliced) Carrots (thinly sliced) Condiment: Siracha and mayonnaise mixed together Leftover chicken preparation: Butterfly chicken breasts pounded to flatten Season with salt and pepper Dredge in seasoned flour, next seasoned egg, finally panko bread crumbs Fry in shallow pan of canola oil for about two minutes or so on each side over medium high heat.  Comfort food for the ages: Cottage Pie recipe from an old Irish pub
"This is one of my favorite comfort foods...Cottage Pie from an old Irish pub on Hilton Head Island." Marge Davis Fields. Hilton Head, South Carolina has over a dozen Irish pubs where people can go for the Island's pub fare. It's an atmosphere locals and those on vacation seek out for community and friendship. Marge's favorite pub prepared individual pies but she makes one big pot for the family at home. "With a little help from the pub years ago, this is the version my kids enjoyed growing up."
Ingredients:
2 lbs. ground chuck, turkey or lamb (your preference) 1 lg. onion chopped 1 small pkg. fresh mushroom sliced 1/2 tsp. minced garlic Salt and pepper to taste Pinch red pepper flakes 2 cans Golden Mushroom Soup 1 pkg. peas and carrots 1 lb. mashed potatoes (I prefer Bob Evans or you can make a batch) 2 pats butter Small pkg. sharp cheddar cheese Two sprigs of fresh thyme Directions: Brown the meat and set aside. Sauté the onion, add mushrooms, minced garlic, salt, pepper, and red pepper flakes. After sautéing, add meat, keep simmering on medium heat for a couple of minutes, then add both cans of Golden Mushroom Soup (no added water). After all is combined, cook a couple more minutes and remove from the heat. Either pour into a casserole dish or use one stove-to-oven dish to do all. Drain one can of peas and carrots (if you don’t like carrots, use the green peas only). Pour the peas and carrots on top of the meat mixture. Next, slather the mashed potatoes on top of the peas until evenly distributed. Add a couple of small butter pats, then sprinkle with cheddar cheese. Bake 375 degrees for 30 to 40 mins until bubbly and the cheese has melted and browned. Sprinkle a little fresh thyme over the top when serving into individual bowls. All you need is a salad for a complete meal! Tip: Please your own palette. Add a can of drained corn with the peas or sauté celery with the onions. You know what your like so make it your own. Enjoy!
Sami Craine Owens shared a recipe that's a take on Food Network Star Bobby Flay's shrimp and grits. There are small but significant changes that add more flavor to the delicious southern dish. A subtle tweak here and there can make all the difference in the world.
tip: If you would like a richer, creamier grit, go ahead and add a 1/2 cup of cream cheese. It's all a matter of preference. Ingredients: 4 cups low sodium chicken broth salt and pepper 1 cup stone-ground grits 3 Tbs. butter 2 cups shredded sharp cheddar cheese 1 pound shrimp, peeled and deveined 6 slices of bacon, chopped 4 tsp. lemon juice 2 Tbs. chopped parsley 1 cup sliced scallions 1 large clove garlic, minced Directions: Bring chicken broth to a boil. Add salt and pepper. Add grits and cook until broth is absorbed (approximately 20 - 25 minutes). Remove from heat and stir in butter and cheese. Rinse and pat dry shrimp. Fry bacon. Remove bacon and set on paper towel. Add shrimp to bacon grease. Cook until pink. Turnover once while cooking. Add lemon juice, chopped bacon, parsley, scallions, and garlic. Sauté' for three minutes. Ladle grits into bowl and add shrimp mixture on top. Serve immediately. It's a snow day tradition from the days living in Mississippi...Chocolate Gravy and Biscuits2/18/2021
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's story... 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 Cooked rice 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. Pork Medallions: https://www.wkycommunityliving.com/food-recipes-cocktails/super-bowl-lv-rocks-with-a-simple-recipe-of-bacon-wrapped-pork-tenderloin Vegetable Pizza: https://www.wkycommunityliving.com/food-recipes-cocktails/a-super-bowl-favorite-for-people-who-dont-like-vegetables-is-simply-delicious Street Tacos: https://www.wkycommunityliving.com/food-recipes-cocktails/super-bowl-pork-belly-recipes-sure-to-please-cause-its-cheap-easy-flavorful Sautéed Shrimp: https://www.wkycommunityliving.com/food-recipes-cocktails/super-bowl-shrimp-appetizer-or-angel-hair-pasta-topper-thats-simply-delicious 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. Ingredients: Package of pork tenderloin (comes in pkg. of two) Bacon Directions: 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. Ingredients: 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 Four carrots 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) Instructions: 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
Ingredients: 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 Kosher salt Fresh parsley (chopped) Directions: 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. Marge's message: "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 Salt, pepper Smoked paprika 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: Ingredients: 4 flour tortillas Leftover pork belly Diced red onion (small) Arugula Cilantro Lime 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 Directions: 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 Ingredients: 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) One egg 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 Directions: 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). Special Sauce: 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...there's no real plan for dinner. You want a homecooked meal without the hassle and without the need to run to the grocery. As you begin pilfering through the refrigerator, you find vegetables that need to be cooked, a couple of bulbs of garlic, a box or two of chicken broth, and a sack full of cornbread ready mix. You determine, "I could throw something together from this list." 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. With these few ingredients, 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 T. oregano 1/4 tsp. red pepper flakes Salt and pepper Directions: 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
Ingredients: 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) Ingredients: 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. |
Written byLiz Latta Archives
November 2022
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