Thursday, July 31, 2014

Crusty Broiled Tomatoes

· 4 medium tomatoes
· 1 tablespoon Dijon mustard
· Salt and pepper, to taste
· 6 tablespoons butter, melted
· 1 cup breadcrumbs
· 1 cup grated Parmesan cheese

1. Preheat broiler with oven rack about 6 inches from heat.
2. Cut tomatoes in half. Spread cut sides with mustard; sprinkle with salt and pepper.
3. Place tomatoes on a broiler pan. Combine butter, breadcrumbs and cheese. Spoon crumb mixture on top of each tomato half.
4. Broil for 2 minutes or until crumbs are golden brown and tomatoes are thoroughly heated.

Wednesday, July 30, 2014

Silver Queen Southern Succotash

· 2 slices bacon, cut into 2-inch pieces
· 1 tablespoon olive oil
· 1 medium onion, diced into small pieces
· 4 ears fresh Silver Queen corn, shucked
· 4 cups fresh butter beans or 1 pound frozen
· 1 (10-ounce) can Ro-tel tomatoes and diced green chilies
· 3 cups hot water
· 2 teaspoons salt
· ½ teaspoon pepper
· 4 cups fresh sliced okra or 1 pound frozen
· Hot sauce, optional

1. In a Dutch oven, fry bacon over medium-low heat until crisp. Remove bacon. Add olive oil and onions.
2. While onions are cooking, cut corn kernels off cobs and set aside.
3. When onions are translucent, add butter beans, tomatoes, water, salt and pepper. Bring to a boil and then reduce heat to medium-low and cook, uncovered, for 30 minutes. Add okra and cover. Reduce to low and cook another 15 minutes. Add corn and cook 10 minutes longer.
4. Add bacon and hot sauce. Serve warm.

Tuesday, July 29, 2014

Iron Skillet Okra

· 2 slices bacon, cut into 2-inch pieces
· 1 yellow onion, fine chopped
· 2 teaspoons sugar
· 4 cups fresh okra, sliced ½ inch thick
· Salt and pepper, to taste

1. In an iron skillet, fry bacon pieces over medium heat until bacon is almost crisp.
2. Add onion and sugar and sauté until onions begin to brown.
3. Add okra, salt and pepper. Reduce heat to low and cover with lid, about 10 minutes.
4. Remove lid and continue to stir occasionally until okra browns.

Monday, July 28, 2014

Sweet Tomato Pie

· 2 tablespoons all-purpose flour
· 1 refrigerated pie crust (like Pillsbury)
· 2 tablespoons butter
· 1 tablespoon olive oil
· 1 large onion, thinly sliced
· 1 tablespoon sugar
· 2 tablespoons minced garlic
· 4 ounces cream cheese, softened
· ½ cup mayonnaise
· 2 tablespoon heavy cream
· 1 tablespoon sour cream
· 1 tablespoon honey mustard
· 1 cup shredded Parmesan cheese
· 4 large red tomatoes, sliced into ¼-inch slices
· Salt and pepper, to taste
· ½ cup fresh basil, chopped
· 2 cups shredded Swiss cheese

1. Preheat oven to 450 degrees.
2. Sprinkle 2 tablespoons flour on the counter and roll pie crust dough to fit a 7x11-inch rectangular baking dish, making sure dough comes up on the sides. Poke bottom of crust with a fork in several places. Bake for 9 or 11 minutes or until crust is lightly browned. Remove from oven to cool. Reduce oven temperature to 400 degrees.
3. In a heavy skillet, heat butter and olive oil over medium heat until it begins to sizzle. Add onion and sugar. Sauté onion until it is brown and caramelized. Add garlic and stir constantly for another 1 or 2 minutes. Remove onion and garlic and set aside to cool.
4. In a medium bowl, mix together with a hand mixer the cream cheese, mayonnaise, heavy cream, sour cream, honey mustard and Parmesan cheese.
5. In the cooled pie crust, layer half of the onions; then cream cheese mixture, sliced tomatoes, salt, pepper, basil and Swiss cheese. Repeat with remaining ingredients.
6. Bake for 35 minutes or until pie is bubbling and top is browned.
7. Remove from oven and cool for 15 to 20 minutes before slicing. 

Friday, July 25, 2014

Funfetti Pound Cake

1 cup butter
1 cup sugar
4 eggs
1 teaspoon vanilla extract
½ teaspoon salt
2 cups all-purpose flour
½ cup sprinkles

1. Preheat oven to 350 degrees. Grease and flour an 8x4-incn loaf pan.
2. Cream butter and sugar together until lightly and fluffy. Add eggs one at a time, beating well after each addition.
3. Stir in vanilla and salt. Add flour gradually, stirring until incorporated.
4. Gently fold in sprinkles. Pour into prepared pan.
5. Bake for 50-55 minutes or until toothpick inserted comes out clean.

Thursday, July 24, 2014

Chickpea, Pesto, Tomato and Mozzarella Salad

1 can chickpeas, drained and rinsed
¼ cup pesto
1 cup chopped grape tomatoes
¼ cup chopped fresh mozzarella
Salt and pepper, to taste
2 tablespoons chopped fresh basil

1. In a medium bowl, combine chickpeas, pesto, tomatoes and mozzarella cheese. Stir gently.
2. Season with salt, pepper and fresh basil.

Tuesday, July 22, 2014

Slow Cooker Steak and Gravy

· 2 to 2 ½ pound flat iron steak
· 1 (1-ounce) package onion soup mix
· ¼ cup water
· 1 can cream of mushroom soup

1. Spray slow cooker with cooking spray or use a liner.
2. Cut steak into serving size pieces and put in slow cooker.
3. Mix together onion soup mix, water and soup and pour over the meat.
4. Cover and cook on low for 6-8 hours.

Friday, July 18, 2014

Blackberry Cheesecake Crumble Bars

· 1 box lemon cake mix
· ¼ cup vegetable oil
· 1/3 cup milk
· 4 eggs, divided
· 3 (8-ounce) packages cream cheese, softened
· 2 ½ cups powdered sugar
· 1 ½ cups fresh blackberries (if using frozen, thaw first)
· 1 tablespoon lemon zest
· 2 tablespoons lemon juice
· 1 cup brown sugar
· 1 cup flour
· ¼ cup butter, diced

1. Preheat oven to 350 degrees.
2. Spray a 9x13-inch baking dish with cooking spray and set aside.
3. In a medium bowl, combine cake mix, oil, milk and 1 egg. Pat evenly into pan to form a crust. Bake for about 8 minutes. Let cool on the counter.
4. While crust is cooking, prepare the filling. In a medium bowl, beat cream cheese until fluffy and then add in powdered sugar. Next, add in blackberries and remaining 3 eggs and beat until smooth. Stir in lemon zest and lemon juice. Pour blackberry mixture over crust.
5. In another bowl, mix together brown sugar and flour. Mix in butter with a fork just until mixture is crumbly. Sprinkle on top of blackberry mixture.
6. Bake for 40-45 minutes or until center is set. After removing from oven, let it rest 30 minutes on the counter. Then refrigerate for at least two hours before slicing and serving. Store in refrigerator.

Wednesday, July 16, 2014

Bacon Wrapped Corn on the Cob

· 8 ears of corn
· 8 slices bacon
· Chili powder, to taste
· Spray butter

1. Preheat the grill to medium high heat.
2. Gently pull back the husk exposing the corn. Don’t remove the husk. Remove the corn silk and use a brush to make sure all the silk is removed.
3. Take a strip of bacon and wrap around the corn. Sprinkle with chili powder and spray with spray with butter. Fold the corn leaves back over, covering the bacon and corn. Tie the leaves with twine and repeat the process for each ear of corn.
4. Place the ears of corn on the grill and cook, turning occasionally until bacon is cooked and corn is tender, approximately 20 minutes.

Tuesday, July 15, 2014

Garden Veggie Pizza Squares

· 1 (8-ounce) package refrigerated crescent rolls
· 1 (8-ounce) package cream cheese, softened
· 1 (1-ounce) package ranch dressing mix
· 2 carrots, finely chopped
· ½ cup chopped red bell pepper
· ½ cup chopped green bell pepper
· ½ cup chopped fresh broccoli
· ½ cup chopped green onions

1. Preheat oven to 375 degrees.
2. Roll out crescent rolls onto a large non-stick baking sheet. Stretch and flatten to form a single rectangle shape on the baking sheet. Bake 11 to13 minutes or until golden brown. Allow to cool.
3. Put cream cheese in a medium bowl and add ½ of the ranch dressing mix. Gradually add more mix, adjusting for taste. Spread the mixture over the cooled crust. Sprinkle with carrots, peppers, broccoli and onions on top.
4. Chill in the refrigerator for about an hour. Cut into bite-size squares to serve.

Monday, July 14, 2014

Grilled Chicken and Fresh Vegetables

· 6 boneless or bone-in chicken breasts
· 2 small zucchini, cut into ¼ inch slices
· 2 yellow squash, cut into ¼ inch slices
· 2 medium red bell peppers, seeded and cut into 2-inch pieces
· 2 large onions, cut into 8 wedges
· 1 cup Vidalia onion dressing
· 1 cup Italian dressing
· ½ cup chicken broth or dry white cooking wine
· ¼ cup soy sauce
· Cooking Spray

1. Place chicken breasts in a large zip-lock freezer bag. Place zucchini, squash, peppers and onions in another zip-lock freezer bag.
2. Whisk together dressings, broth and soy sauce, reserving ½ cup for another use (it’s great as a dressing for salad or slaw). Pour remaining marinade evenly over both chicken and vegetables; seal bags and chill for 8 hours, turning occasionally.
3. Remove chicken and vegetables from marinade; discard marinade. Arrange vegetables evenly in a lightly greased grill basket. Spray grill with cooking spray. Place chicken and grill basket on grill rack.
4. Grill, covered with grill lid, over medium-high heat (about 350-400 degrees) for about 18 minutes or until vegetables are tender and chicken is done, turning once.

Friday, July 11, 2014

Brown Sugar Peach Cinnamon Pie

· 1 package refrigerated pie crusts (2 in package)
· 8 fresh, firm ripe peaches
· ½ cup firmly packed brown sugar
· 1/3 cup white sugar
· 1 teaspoon ground cinnamon
· 1/8 teaspoon salt
· ¼ cup flour
· 2 tablespoons butter, cut into pieces
· 1 large egg, beaten
· 2 tablespoons sugar

1. Preheat oven to 425 degrees.
2. Unroll 1 pie crust and place in the bottom of a 9-inch pie plate. Press dough into plate.
3. Peel peaches and cut into ½-inch thick slices, cut slices in half. Stir together brown sugar, white sugar, cinnamon, salt and flour. Add peaches, stirring to coat. Immediately spoon peach mixture into pie crust and dot with 1 ½ tablespoons butter.
4. Place remaining pie crust over filling, pressing edges of crusts together to seal. Crimp edges of pie crusts.
5. Brush top of pie with beaten egg and sprinkle with 1 ½ tablespoons sugar. Cut 4 -5 slits in top of pie for steam to escape.
6. Freeze pie for 15 minutes. Meanwhile, heat a jelly roll pan for 10 minutes. Place pie on pan.
7. Bake on lower rack of oven for 15 minutes. Reduce oven temperature to 375 degrees; bake for 40 minutes. Cover loosely with aluminum foil to prevent excessive browning and bake 25 more minutes or until juices are thick and bubbly.
8. Transfer to wire rack and cool 2 hours before serving.

Thursday, July 10, 2014

Blackberry Peach Cobbler Bars

1 cup butter, softened
1 cup firmly packed light brown sugar
1 ½ cups white sugar, divided
4 large eggs
1 tablespoon vanilla
1 teaspoon baking powder
¾ teaspoon salt
3 ¼ cups all-purpose flour, divided
4 cups fresh blackberries
4 cups peeled and sliced fresh, ripe peaches
1 cup chopped toasted pecans

1. Preheat oven to 350 degrees. Beat together butter and brown sugar; add 1 cup white sugar and mix at medium speed with an electric mixer until creamy. Add eggs, 1 at a time, beating just until blended after each addition. Stir in vanilla.
2. In a separate bowl, stir together baking powder, salt, 3 cups flour; gradually add to butter mixture, beating just until blended. Spread ¾ of batter in a greased and floured 9x13-inch pan. Sprinkle with blackberries.
3. Stir together remaining ½ cup white sugar and ¼ cup flour in a medium bowl. Add peaches, stirring to coat. Spoon mixture over blackberries.
4. Stir pecans into remaining batter and spoon over peach mixture.
5. Bake for 1 hour or until golden and bubbly. Cool completely on a wire rack for about 1 hour. Cut into bars.

Wednesday, July 9, 2014

Thrill of the Grill

Check out the latest Cooking with Crevolyn article in the Gainesville Times here... Thrill of the Grill!

Grilled Chicken, Peach, and Avocado Salad

Ingredients for Chicken:
2 tablespoons plain Greek yogurt
2 tablespoons olive oil
Juice of 1/2 lemon
4 garlic cloves, finely chopped
Kosher salt and freshly ground black pepper
1-1/2 pounds boneless, skinless chicken thighs

Ingredients for Salad:
2 heads romaine lettuce, washed and torn
2 peaches, pit removed, peeled and sliced
2 cucumbers, thinly sliced
1 ripe avocado, cut into small cubes
1/2 red onion, thinly sliced
1 cup cherry tomatoes, halved

Ingredients for Salad dressing:
1/2 cup plain Greek yogurt
2 tablespoons red wine vinegar
1 tablespoon olive oil
1 teaspoon granulated sugar
1 garlic clove, finely chopped

Mix the marinade ingredients together and add the chicken, turning to coat it on both sides. Marinate for 20 minutes.
Heat a cast-iron or regular non-stick skillet on high, and add 1 teaspoon of olive oil. Place marinated chicken in the skillet. Cook, turning once, about 10 minutes total. Remove from heat.
Arrange lettuce in a large serving bowl, and top with the peaches, cucumbers, avocados, red onion and cherry tomatoes.
Whisk together the dressing ingredients in a small bowl. To serve, slice the chicken against the grain and place on top of the salad. Toss with the dressing and season with salt and pepper as needed.

Tuesday, July 8, 2014

Georgia Peach Cobbler Bread

Ingredients for Bread:
· 1/3 cup butter, softened
· 1 cup sugar
· 2 eggs
· 1/3 cup vegetable oil
· 1 teaspoon vanilla extract
· 1/8 teaspoon almond extract
· 2 cups peeled, sliced peaches
· 1 2/3 cups all-purpose flour
· 1 teaspoon baking soda
· 1/2 teaspoon salt
· 1/4 teaspoon baking powder
· 3/4 cup chopped pecans, split
· ¼ cup brown sugar

1. Preheat oven to 350 degrees.
2. In a mixing bowl, cream butter and sugar. Add the eggs, one at a time, beating well after each addition.
3. Beat in oil and extracts. Stir in peaches.
4. Combine flour, baking soda, salt and baking powder; gradually add to the creamed mixture. Stir in 1/2 cup pecans.
5. Pour into a greased 9 x 5 x 3 inch loaf pan. Combine ¼ cup pecans and brown sugar for topping; sprinkle over batter.
6. Bake for 50-55 minutes or until a toothpick inserted near the center comes out clean.
7. Cool or 10 minutes before removing from pan to a wire rack.

Monday, July 7, 2014

Country Ham and Peach Panini

Well, friends, it is officially Peach Week on the Cooking with Crevolyn blog.  Have y'all had a local Georgia peach this season?  They are delish!  Honestly, my favorite way to eat them is just to peel, pit and eat, with the juice running down my arm.  So I hope you enjoy all of my peach-related recipes this week.  I think I've got some good ones in the bunch.  To me, peaches are the smell and taste of summer .  Enjoy!  

· 8 ciabatta bread slices
· 4 teaspoons Dijon mustard
· Pepper to taste
· 4 Swiss or Monterey jack cheese slices
· 4 ounces thinly sliced country ham
· 2 medium peaches, unpeeled and sliced
· 4 teaspoons honey
· 1 tablespoon olive oil

1. Spread 4 of the bread slices with 1 teaspoon mustard and sprinkle with pepper. Layer with cheese, ham, peaches and honey. Top with remaining bread slices and press together gently. Brush sandwiches with olive oil.
2. Cook sandwiches in a preheated Panini press, 3 to 4 minutes or until golden born and cheese is melted. Or use a grill pan and cook over medium heat 3 to 4 minutes on each side.
3. Serve immediately.

Friday, July 4, 2014

Red, White and Blueberry Bundt Cake

Ingredients for Cake:
· 1 box white cake mix
· 2 small boxes instant vanilla pudding
· ½ cup vegetable oil
· 1 ¼ cups water
· 4 eggs
· 1 cup fresh blueberries, tossed with 2 tablespoons all-purpose flour

Ingredients for Frosting:
· 1 stick butter, softened
· 3 cups powdered sugar
· 1-2 tablespoons milk
· 1 cup fresh strawberries, chopped

1. Preheat oven to 350 degrees. Grease a 10-inch Bundt pan.
2. In a large mixing bowl, combine cake mix, pudding mixes, oil, water and eggs with an electric mixer. Stir in blueberries that have been tossed in flour.
3. Pour into prepared pan and bake for 40-45 minutes or until toothpick inserted comes out clean.
4. Let cake cool in pan for 10 minutes. Then invert cake onto serving platter to finish cooling.
5. To make the frosting, beat butter, powdered sugar, milk and strawberries with an electric mixer. Add more powdered sugar if frosting is too thin and more milk if too thick. Pour frosting on top of cooled cake. 

Thursday, July 3, 2014

Patriotic Ice Cream Sandwiches

· 12 large chocolate chip cookies (already prepared)
· Vanilla ice cream, softened
· Red, white and blue sprinkles

1. Lay 6 cookies out on a baking sheet. Spread softened ice cream on top of cookies. Top with remaining cookies.
2. Roll sides of sandwiches in sprinkles. Put in freezer for at least an hour before serving
3. Serve immediately after removing from freezer.

Wednesday, July 2, 2014

All American Macaroni Salad

· 4 cups elbow macaroni, cooked, rinsed and drained
· 1 (4-ounce) jar of pimentos
· ½ cup black olives, chopped fine
· 2/3 cup sweet salad pickle cubes
· 2 green onions, sliced
· ½ cup vine-ripe tomato, chopped fine
· ½ cup mayonnaise
· 3 tablespoons sour cream
· 1 tablespoon red wine vinegar
· 3 teaspoons sugar, or to taste
· Salt and pepper, to taste

1. Combine macaroni, pimentos, olives, pickles, onions and tomato in a large bowl.
2. Combine mayonnaise, sour cream, vinegar and sugar in a medium bowl and mix together. Pour over macaroni mixture and toss well. Add salt and pepper to taste.
3. Chill for at least 2 hours before serving.

Tuesday, July 1, 2014

Triple Berry Scones

Ingredients for scones:
2 ¼ cups all-purpose flour, plus ½ cup for flouring the counter
1 teaspoon baking soda
2 teaspoons cream of tarter
2 tablespoons sugar
½ teaspoon salt
1 stick plus 1 tablespoon cold butter
1 egg, beaten
¾ cup buttermilk
½ cups raspberries
½ cup blueberries
½ cup chopped strawberries

Ingredients for glaze:
1 cup powdered sugar
3 tablespoons melted butter
½ teaspoon lemon extract
1-2 tablespoons milk, depending on consistency of glaze

1. Refrigerate a glass bowl for about 5 minutes to chill. Preheat oven to 425 degrees.
2. In the refrigerated bowl, add the flour, baking soda, cream of tartar, sugar and salt. Cut the cold butter into small cubes and add to the flour mixture. Using a pastry cutter, cut the butter in with the flour mixture until the butter is mostly mixed in. (It’s okay if there are small pieces of butter).
3. Make a well in the flour, in the center of the bowl. Add the egg and buttermilk to the well. Using a wooden spoon, mix the wet ingredients into the dry ingredients.
4. Add the fruit and mix just until blended, careful not to over-mix.
5. Put about ½ cup flour on the countertop. Turn the dough out onto the floured counter. Turn the dough over so the flour side is up.
6. Make a round disk about 1 ¼ inches thick. Use a knife to cut into 8 triangles, similar to cutting a pie. Place the scones on a greased cookie sheet.
7. Bake immediately for 12-14 minutes. Allow the scones to cool for 10 minutes and prepare the glaze.
8. To prepare glaze, melt the 3 tablespoon of butter. Add in the powdered sugar and vanilla. Mix well. If needed, add 1-2 tablespoons of milk to easily spoon the glaze over the scones.
9. Glaze the top of the scones. The glaze will run over the sides of the warm scones.