Wednesday, July 31, 2013

Hamburger Steak with Onion Mushroom Gravy

Ingredients:
1/2 cup bread crumbs
1 pound ground round
1 large egg, lightly beaten
2 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1 (1.2-oz.) envelope brown gravy mix
1 tablespoon vegetable oil
1 (8-oz.) package sliced fresh mushrooms
1 medium-size sweet onion, halved and thinly sliced

Directions:
1.  Put breadcrumbs in a mixing bowl; add ground round, egg, garlic, salt and pepper. Gently combine until blended, using your hands. Shape into 4 patties.
2.  Whisk together brown gravy mix and 1 1/2 cups water.
3.  Cook patties in hot oil in a large skillet over medium-high heat 2 minutes on each side or just until browned. Remove patties from skillet.
4.  Add mushrooms and onion to skillet, and sauté 6 minutes or until tender. Stir in prepared gravy, and bring to a light boil. Return patties to skillet and spoon gravy over each patty. Cover, reduce heat to low, and simmer 8 to 10 minutes.

Monday, July 29, 2013

Saucy Mexican Chicken

Ingredients: 
4 small boneless, skinless chicken breasts (about 1 pound)
1 cup thick and chunky salsa
1 (15 ounce) can black beans, undrained
1 cup shredded cheddar cheese


Directions:
1. Cook chicken in a non-stick skillet on medium high heat, about 4 minutes on each side or until browned on both sides.
2. Add salsa and beans. Bring to a boil and cover. Simmer on medium low heat for about 5 minutes or until chicken is cooked through.
3. Top with cheese and remove from heat. Let stand, covered for about 5 minutes or until cheese is melted.

Friday, July 26, 2013

Blueberry Lemon Parfaits

Ingredients:
-15 lemon cookies, coarsely crushed (about 2 cups)
-1 (21-ounce) can blueberry pie filling
-1 (8-ounce) container frozen whipped topping, thawed
-1 (14-ounce) can sweetened condensed milk
-1 (6-ounce) can frozen lemonade concentrate, thawed
-Fresh blueberries, about 2 cups for garnish

Directions:
1.  Sprinkle 1 tablespoon crushed cookies into each of 8 (8-ounce) parfait glasses. Spoon 1 1/2 tablespoons pie filling over cookies in each glass. Sprinkle with fresh blueberries.
2.  Spoon whipped topping into a bowl; fold in condensed milk and lemonade concentrate. 3.  Spoon 2 tablespoons whipped topping mixture over pie filling in each glass. Repeat layers once.
4.  Top evenly with remaining crushed cookies and more fresh blueberries.
5.  Cover and chill 4 hours.

Thursday, July 25, 2013

Blueberry Lemon Cream Cheese Pound Cake

Ingredients:
· 1 (18 1/4 ounce) package lemon cake mix (can use a yellow cake mix instead)
· 1 (3 1/2 ounce) package vanilla instant pudding mix or 1 (3 1/2 ounce) package instant lemon pudding mix
· 1/4 cup sugar
· 3 large eggs
· 1 (8 ounce) package cream cheese, softened
· 3/4 cup vegetable oil
· 1/4 cup water
· 1 teaspoon vanilla extract
· 1/2 teaspoon lemon extract
· 2 teaspoons grated lemon peel (zest)
· 1 1/2 cups fresh blueberries
· 1 cup confectioners' sugar
· 2 tablespoons lemon juice

Directions:
1. Preheat oven to 350 degrees; grease and flour a 10 inch Bundt pan.
2. In a large bowl, combine the cake mix, pudding mix, and sugar.
3. Make a well in the center and add the eggs, cream cheese, oil, extracts and water; beat on low speed until blended; scrape bowl, add the grated lemon zest and beat 4 minutes on medium speed.
4. Stir in the blueberries by hand then pour batter into the prepared pan, smoothing top.
5. Bake in the in the 350 degree oven for 50-60 minutes or until a toothpick inserted into the center of the cake comes out clean.
6. Let cool in pan for 10 minutes, then carefully turn out onto a wire rack and cool completely.
7. Mix the confectioner's sugar and lemon juice and pour over the cooled cake.

Wednesday, July 24, 2013

Blueberry Fruit Salad

Ingredients:
· 1(20 ounce) can pineapple chunks (with unsweetened juice)
· 1(15 ounce) can sliced peaches (with unsweetened juice)
· 3 cups fresh or frozen blueberries
· 3 medium firm bananas, sliced
· 1 cup green grapes, halved
· 1 cup sliced fresh strawberries
· 1 (3.4 ounce) package instant vanilla pudding mix

Directions:
1.  Drain pineapple and peaches, reserving juices; set aside.
2.  Combine the fruit in a large bowl.
3.  In another bowl, combine fruit juices with pudding; mix well.
4.  Pour over fruit and toss to coat.
5.  Chill before serving.

Tuesday, July 23, 2013

Island Style Pies

Check out these awesome Island Style Pies!  J and J Foods carries these pies fresh in the store!  We offer key lime, mango, chocolate silk, and peanut butter pies. Check out our Facebook page for a special coupon!  Stop by and pick one up today!



Monday, July 22, 2013

Blueberry Zucchini Bread

Ingredients:
· 3 eggs, lightly beaten
· ½ cup vegetable oil
· ½ cup applesauce
· 2 teaspoons vanilla extract
· 2 cups white sugar
· 2 cups shredded zucchini
· 3 cups all-purpose flour
· 1 teaspoon salt
· 1 teaspoon baking powder
· 1/4 teaspoon baking soda
· 1 tablespoon ground cinnamon
· 1 pint fresh blueberries

Directions:
1.  Preheat oven to 350 degrees. Lightly grease 4 mini-loaf pans.
2.  In a large bowl, beat together the eggs, oil, applesauce, vanilla, and sugar. Fold in the zucchini.
3.  Beat in the flour, salt, baking powder, baking soda, and cinnamon. Gently fold in the blueberries.
4.  Transfer to the prepared mini-loaf pans.
5.  Bake 50 minutes in the preheated oven, or until a knife inserted in the center of a loaf comes out clean.
6.  Cool 20 minutes in pans, then turn out onto wire racks to cool completely.




Friday, July 19, 2013

Blackberry Crumb Bars

Ingredients:
-6 tablespoons unsalted butter melted, and 1/2 cup (1 stick), room temperature, plus more for pan
-1 3/4 cups all-purpose flour, plus more for pan
-1/2 cup packed light-brown sugar
-1/2 teaspoon salt
-1/2 teaspoon baking powder
-1 cup confectioners' sugar
-1/2 teaspoon pure vanilla extract
-2 large eggs
-2 containers (5 ounces each) blackberries

Directions:
1. Preheat oven to 350 degrees.
2. Butter an 8-inch square baking pan. Line bottom with parchment paper, leaving an overhang on two sides; butter and flour paper, tapping out excess.
3. To make topping: In a medium bowl, whisk together melted butter, brown sugar, and 1/4 teaspoon salt; add 1 cup flour, and mix with a fork until large moist crumbs form. Refrigerate topping until ready to use.
4. In a medium bowl, whisk together remaining 3/4 cup flour, baking powder, and remaining 1/4 teaspoon salt; set aside. In a large bowl, using an electric mixer, beat ½ cup room-temperature butter, confectioners' sugar, and vanilla until light and fluffy; add eggs, one at a time, beating well after each addition. Reduce speed to low; mix in flour mixture. Spread batter evenly in pan; sprinkle with blackberries, then chilled topping.
5. Bake until golden and a toothpick inserted in center comes out with moist crumbs attached, 40 to 45 minutes.
6. Cool completely in pan. Using paper overhang, lift cake onto a work surface; cut into 16 squares.

Wednesday, July 17, 2013

Mango Berry Fruit Salad

Ingredients:
· 2 mangos - peeled, seeded, and diced
· 1 cup reduced fat raspberry vinaigrette salad dressing
· 8 cups mixed torn salad greens
· 1/4 cup chopped cilantro
· 1/4 cup sliced red onion
· 1/2 cup fresh raspberries
· 1/2 cup fresh blackberries
· 1/2 cup fresh strawberries, halved
· 1/2 cup fresh blueberries
· 1/2 cup toasted hazelnuts
· 4 ounces freshly grated Parmesan cheese

Directions:
1.  Place one mango and the raspberry vinaigrette dressing in a blender, and blend until liquefied.
2.  In a bowl, toss the remaining mango, salad greens, cilantro, and onion. Drizzle with the dressing mixture. Top each serving with equal amounts of raspberries, blackberries, strawberries, blueberries, and hazelnuts.
3.  Sprinkle with Parmesan cheese.

Monday, July 15, 2013

Slow Cooker Blackberry Pork Tenderloin

Ingredients:
· 1 2-pound pork tenderloin
· 1 teaspoon salt
· 1 teaspoon black pepper
· 1 tablespoon dried rubbed sage
· 1 tablespoon crushed dried rosemary ( or to taste)
· 1 16-ounce jar seedless blackberry jam
· ¼ cup honey
· 2 tablespoons cooking wine
· ½ cup cooking wine
· 2 tablespoons honey
· 1 cup fresh blackberries

Directions:
1.  Season the pork tenderloin on all sides with salt, pepper, sage, and rosemary. Place the tenderloin into a slow cooker, and spoon the blackberry jam, 1/4 cup honey, and 2 tablespoons of cooking wine over the pork. Set the cooker on low, and cook until very tender, 4 to 5 hours.
2.  About 15 minutes before serving time, pour 1/2 cup cooking wine, 2 tablespoons of honey, and the fresh blackberries into a saucepan. Bring to a boil over medium-low heat, and simmer until the sauce thickens slightly and some of the berries burst, about 15 minutes.
3.  To serve, slice the tenderloin and spoon blackberry sauce over slices.

Friday, July 12, 2013

Peach Pecan Cobbler

Ingredients:
-12 to 15 fresh peaches, peeled and sliced
-1/3 cup all-purpose flour
-1/2 teaspoon ground nutmeg
-3 cups sugar
-2/3 cup butter
-1 1/2 teaspoons vanilla extract
-2 (15-oz.) packages refrigerated pie crusts (4 pie crusts total)
-1/2 cup chopped pecans, toasted
-5 tablespoons sugar, divided
-Sweetened whipped cream

Directions:
1.  Preheat oven to 475°.
2.  Stir together peaches, flour, nutmeg, and 3 cups sugar in a Dutch oven. Bring to a boil over medium heat; reduce heat to low, and simmer 10 minutes.
3.  Remove from heat; stir in butter and vanilla. Spoon half of mixture into a lightly greased 13- x 9-inch baking dish.
4.  Unroll 2 pie crusts. Sprinkle 1/4 cup pecans and 2 Tbsp. sugar over 1 pie crust; top with other pie crust. Roll to a 14- x 10-inch rectangle. Trim sides to fit baking dish. Place pastry over peach mixture in dish.
5.  Bake at 475° for 20 to 25 minutes or until lightly browned.
6.  Unroll remaining 2 pie crusts. Sprinkle 2 Tbsp. sugar and remaining 1/4 cup pecans over 1 pie crust; top with remaining pie crust. Roll into a 12-inch circle. Cut into 1-inch strips, using a fluted pastry wheel.
7.  Spoon remaining peach mixture over baked pastry. Arrange pastry strips over peach mixture; sprinkle with remaining 1 Tbsp. sugar.
8.  Bake 15 to 18 minutes or until lightly browned.
9.  Serve warm or cold with whipped cream.

Wednesday, July 10, 2013

Summer Grilled Peach Salad

Ingredients: 
-1 cup pecans
-4 large fresh, ripe peaches, halved
-3 tablespoons extra virgin olive oil, divided
-Salt and freshly ground pepper
-1 (4-oz.) wedge blue cheese or mozzarella cheese, broken into 8 pieces
-2 cups arugula
-1/4 cup honey*
-2 tablespoons finely chopped chives

Directions:
1.  Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 10 to 12 minutes or until toasted and fragrant, stirring halfway through.
2.  Preheat grill to 350° to 400° (medium-high) heat. Gently toss peach halves in 1 Tbsp. olive oil; sprinkle with salt and pepper to taste. Grill peaches, cut sides down, covered with grill lid, 2 to 3 minutes or until golden. Turn peaches, and place 1 cheese piece in center of each peach; grill, covered with grill lid, 2 to 3 minutes or until cheese begins to melt.
3.  Toss arugula with remaining 2 Tbsp. olive oil and salt and pepper to taste. Arrange arugula on a serving platter; sprinkle with toasted pecans, and top with grilled peach halves. Drizzle peaches with honey, and sprinkle with chives.
*Balsamic vinegar may be substituted.

Tuesday, July 9, 2013

Peachy Keen Bars Revisited

So I posted the recipe for these Peachy Keen Bars a couple of weeks ago but I thought since we are all things peaches this week I would post it again.  This time with pictures ... to show the yumminess. Actually, no picture no matter how good could portray how wonderful these are.  Feast your eyes on this ...


 

Monday, July 8, 2013

Peach Basil Chicken + Peach Pound Cake

Peach Basil Chicken
Ingredients: 
-4 skinned and boned chicken breasts (about 2 lb.)
-1 1/4 teaspoons kosher salt
-1/2 teaspoon freshly ground pepper
-2 tablespoons canola oil
-1 shallot, thinly sliced
-2 garlic cloves, minced
-12 fresh basil leaves, finely chopped
-1/2 cup reduced-sodium fat-free chicken broth
-4 large peaches, peeled and cut into 1/4-inch-thick slices (about 2 cups)
-Garnish: fresh basil leaves

Directions:
1.  Preheat oven to 350°.
2.  Season chicken on both sides with salt and pepper. Cook chicken in hot oil in a large ovenproof skillet over medium-high heat 2 minutes on each side or until browned.  Remove chicken from skillet, reserving drippings in skillet.
3.  Reduce heat to medium. Add shallot to hot drippings in skillet, and sauté 3 minutes or until tender. Add garlic; sauté 45 to 60 seconds or until fragrant. Add basil, chicken broth, and peaches. Return chicken to skillet, and turn to coat.
4.  Bake at 350° for 15-25 minutes being sure chicken is done.



Edited to Add:
This morning on the radio I was talking about a Peach Pound Cake I made over the weekend.   I mentioned that I would link the recipe here on the blog. So there you go!   I thought I better do that before you all die from the suspense or worse yet, the lack of the best summer dessert ever.  I ate a piece as soon as I took it out of the pan ... it was hot ... oh my word.  The sweet taste of peaches and pound cake is a combination not to be missed.

Friday, July 5, 2013

Watermelon Cooler

Ingredients:
· 1 1/2 lbs (4 cups) sliced seedless watermelon, rind removed
· 1 cup lemon sorbet
· 1 lemon, zested
· 1 1/2 cups cold water
· watermelon wedges and mint, for garnish

Directions:
1. In a food processor, blend watermelon, sorbet, and lemon zest until very smooth.
2. Stir in 1 1/2 cups cold water; cover and refrigerate until very cold.
3. Serve over ice and garnish with watermelon wedges and mint.

Wednesday, July 3, 2013

English Pea Salad

Ingredients:
· 4 slices bacon
· 1 (10-ounce) package frozen peas, thawed and drained
· 1 cup shredded Cheddar
· 2 hard-cooked eggs, peeled and chopped
· 3 tablespoons mayonnaise
· 2 teaspoons freshly squeezed lemon juice
· Salt and freshly ground black pepper

Directions:
1. In a large skillet, cook the bacon over medium heat until crisp. Transfer to a paper towel-lined plate to drain. Let cool.
2. In a medium serving bowl, combine the bacon, peas, cheese, and eggs.
3. Stir in the mayonnaise, lemon juice, and salt and pepper, to taste.
Serve immediately or refrigerate until ready to serve.

Tuesday, July 2, 2013

What's for Supper - July 1st Edition

So tonight when I got home from work I found my recently-college graduated son and his oh-so-sweet girlfriend sitting on my couch ... hungry.  Hungry for some of momma's good home cooking. I was happy to oblige!   Thank goodness I already had several of the key players in place:  a Boston butt that we had cooked on the Big Green Egg last week; some yummy potato salad; a sweet watermelon; and some fresh green beans from the garden.  You gotta admit that's a pretty good start for a good meal but I wanted to add a few things.  First, I wanted to make yesterday's recipe for Ranch Barbeque Sauce.   Below you'll see the ingredients for this great barbeque sauce and I'm sure you'll notice that I may or may not have added a few more ingredients than the recipe called for.  I'm the world's worst about not really sticking to a recipe exactly.  I always have to add or subtract something or other.  For this recipe, I added a few shakes of onion powder and minced garlic to this already great recipe. 



The proof is in the pudding ... er, bowl. 


 

Next up ... Summer Garden Pie. I've been hungry for this pie for about three weeks now and tonight was the night.  It combines vidalias, tomatoes, cheeses and a bunch of other good stuff all in a pie shell.  It was so very good.



So here is the finished product.  



We finished all of this off with homemade Blackberry (from the garden) Cobbler and Vanilla Ice Cream.  Sorry but I was too carried away eating to take a photo.   This might have just been the best meal I've had in July!

Monday, July 1, 2013

Pork with Ranch Barbeque Sauce

Ingredients:
-1 (1-ounce) envelope Ranch dressing mix
-1 (5-pound) bone-in pork shoulder roast (Boston butt)
-1/2 (16-ounce) bottle Creole butter injector sauce (with injector)

Ranch-Barbecue Sauce Ingredients:
-1 (18-ounce) bottle barbecue sauce
-1 (1-ounce) envelope Ranch dressing mix
-1/4 cup honey
-1/2 teaspoon dry mustard
-Garnish: bread-and-butter pickle slices

Directions:
1.  Rub dressing mix evenly over roast. Inject butter sauce evenly into roast. Wrap tightly with plastic wrap, and place in a shallow dish or large zip-top plastic freezer bag; cover or seal and chill 8 hours. Let stand at room temperature 30 minutes before grilling. Remove plastic wrap.
2.  Light one side of grill, heating to high heat (400° to 500°); leave other side unlit. Place roast, fat side up, over unlit side of grill, and grill, covered with grill lid, 3 1/2 to 4 1/2 hours or until meat thermometer inserted into thickest portion registers 185°. (Meat will easily pull away from bone.)

3.  Let stand 15 minutes. 

Or if you'd rather cook in the oven...
4.  Heat the oven to 400 degrees. Put the Boston Butt in an oven proof covered pot and turn the oven down to 250 degrees. Cook for 5 hours.
5.  Coarsely chop, and serve with Ranch-Barbecue Sauce. Garnish with pickles, if desired.

Directions for Sauce:
1.  Stir together all ingredients in a saucepan over medium-high heat; bring to a boil.
2.  Reduce heat, and simmer, stirring occasionally, 20 minutes.