Monday, June 29, 2015

Slow Cooker BBQ Ribs

· 2 slabs of pork baby back ribs
· 1 (12-ounce) can Coke or Dr. Pepper
· 1 (18-ounce) bottle Sweet Baby Ray’s BBQ sauce
· Salt and pepper, to taste

1. Place ribs in a slanted circular direction in the slow cooker. Pour soda over the ribs and sprinkle with salt and pepper.
2. Cover and cook on low for 7 hours.
3. Empty the liquid from the slow cooker and pour the BBQ sauce over ribs and cook on high for an additional hour.

Friday, June 26, 2015

Blackberry Slab Pie

· 1 package refrigerated pie crusts
· 8 cups fresh blackberries
· ¾ cups plus 2 tablespoons sugar, divided
· 4 tablespoons flour
· ½ teaspoon salt
· 2 tablespoons heavy whipping cream

Preheat oven to 350 degrees. Line a 15 x 10 inch rimmed baking sheet with parchment paper. Set aside.
On a lightly floured surface, roll 1 pie shell into an 18 x 13 inch rectangle, about 1/8 inch thick. Transfer to prepared baking sheet, pressing into corners and allow dough to hang over the sides. Refrigerate 30 minutes.
In a large bowl, combine blackberries, ¾ cup sugar, flour and salt. Spread mixture over chilled pie shell.
On a lightly floured surface, roll out remaining pie shell to a 16 x 13 inch rectangle, about 1/8 inch thick; drape over the filling. Fold edge of bottom shell over the top shell. Pinch edges to seal. Cut three diagonal slits across top of pie. Brush crust with cream and sprinkle with remaining 2 tablespoons of sugar.
Bake until crust is golden brown and filling is bubbly, 50 to 60 minutes.
Transfer to a wire rack and let cool for at least 3 hours before serving.

Wednesday, June 24, 2015

Grilled Squash

· 4 medium yellow squash
· ½ cup olive oil
· 2 tablespoons minced garlic
· Sea salt and pepper, to taste

1. Preheat the grill or grill pan for medium heat.
2. Cut the squash horizontally into ¼ inch to ½ inch slices so that there are long strips that won’t fall through the grill grates.
3. Heat olive oil in a small pan and add garlic. Cook over medium heat until garlic starts to sizzle and become fragrant. Brush the slices of squash with garlic oil and season with salt and pepper.
4. Grill squash slices for 5 to 10 minutes per side, until reaching the desired tenderness. Brush with additional garlic oil and turn occasionally to prevent sticking or burning.

Monday, June 22, 2015

Fresh Tomato and Basil Pasta

· 1/2 (8 ounces) box angel hair pasta
· 2 tablespoons olive oil, divided
· 5 cups coarsely chopped tomatoes
· ½ cup chopped fresh basil
· 2 tablespoons minced garlic
· Salt and pepper, to taste
· 1 cup shredded Parmesan cheese

1. Cook pasta according to package directions. Drain and return to pan. Toss with 1 tablespoon olive oil.
2. Meanwhile in a large bowl, toss together the tomatoes (use large, ripe, fresh tomatoes), basil, garlic and remaining 1 tablespoon oil. Add salt and pepper. Arrange warm pasta on platter and top with tomato mixture.
3. Sprinkle with Parmesan cheese. Serve immediately.

Friday, June 19, 2015

Strawberry Delight

· 1 pound fresh strawberries, sliced
· ¼ cup sugar
· 1 cup all-purpose flour
· ¼ cup finely chopped pecans
· ½ cup plus 2 tablespoons unsalted butter, divided at room temperature
· 1 (8-ounce) package cream cheese, softened
· 2 cups powdered sugar
· 1 teaspoon vanilla
· 1 (16-ounce) container non-dairy frozen whipped topping
· 1 cup coarsely chopped pecans, toasted

1. Combine strawberries and sugar. Refrigerate for about an hour.
2. Preheat oven to 350 degrees. In a medium bowl, mix together the flour, pecans and ½ cup butter until mixture becomes a soft dough. Spread into the bottom of a 9x13-inch glass baking dish. Bake for 20 minutes or until lightly browned. Cool completely, about an hour.
3. For the filling, cream together the cream cheese and 2 tablespoons butter; mix in powdered sugar and vanilla until well blended. Gently fold in 2 cups whipped topping and spread on the cooled crust.
4. Drain the strawberries and scatter on top of the cream cheese filling. Top with remaining whipped topping. Sprinkle pecans on top. Cover and refrigerate for 24 hours before serving. 

Monday, June 15, 2015

Hungry Man’s Breakfast Casserole

· 1 (16 ounce) package pork sausage
· 1 chopped green onion
· 2 cups shredded cheddar cheese
· 6 eggs, lightly beaten
· 1 cup water
· ½ cup milk
· 1 package (2.5 ounce) country gravy mix
· 6 slices bread, cut into 1-inch cubes
· 2 tablespoons melted butter, optional

1. Preheat oven to 325 degrees. Grease an 8x11-inch baking dish.
2. Brown sausage with onion in a large skillet and drain the fat from the sausage.
3. Spread the sausage and onion mixture evenly across the bottom of the baking dish. Top with the shredded cheese.
4. Whisk together the eggs, water, milk and gravy mix; pour over the mixture in the baking dish. Arrange the bread cubes evenly on top. Drizzle with melted butter if desired.
5. Bake for 40 minutes or until a knife inserted into the center comes out clean. Let set for about 10 minutes before serving.

Friday, June 12, 2015

Key Lime Ooey Gooey Cheesecake Bars

· 1 box yellow cake mix
· 8 tablespoons (1 stick) butter, melted
· 4 eggs, divided
· 3 (8-ounce) packages cream cheese, softened
· 2 ½ cups powdered sugar
· 2 tablespoons key lime zest
· 2 tablespoons key lime juice

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, butter and 1 egg. Pat mixture into pan to form a crust. Bake for about 8 minutes.
4. While the crust is baking, beat the cream cheese with an electric mixer until fluffy. Add the powdered sugar until incorporated. Add the remaining 3 eggs and beat until smooth. Mix in lime zest and juice.
5. Pour cheesecake mixture over crust and bake for 40-45 minutes or until set.
6. Let cool for 30 minutes before refrigerating. Chill at least 2 hours before slicing and serving. Store in refrigerator.

Wednesday, June 10, 2015

Julia Child’s zest for cooking is inspirational

Check out Crevolyn's latest article in the Gainesville Times here.... All about Julia Child and a delicious quiche recipe!

Grilled Sweet Potatoes Wedges with Honey Mustard Dipping Sauce

Sweet Potato Wedges:

· 4 large sweet potatoes
· 3-4 tablespoons olive oil
· Sea salt, to taste

1. Prepare the grill for hot, direct heat. While the grill is heating, wash and pat dry the sweet potatoes.
2. Slice lengthwise into ½-inch wedges. Coat the wedges with olive oil and sprinkle with sea salt.
3. Once the grill is hot, lay the sweet potato pieces down on the grill grates. Cover and cook until each side has some grill marks, 3-6 minutes on each side, depending on heat of the grill.

Honey Mustard Dipping Sauce:

· ½ cup mayonnaise
· 2 tablespoons yellow mustard
· 1 tablespoon Dijon mustard
· 3 tablespoons honey
· 1 teaspoon fresh lemon juice

Mix the mayonnaise, yellow mustard, Dijon mustard, honey and lemon juice together in a bowl. Can serve immediately or can be chilled.

Monday, June 8, 2015

Grilled Sirloin and Vidalia Onion Skewers

· 1/3 cup apple cider vinegar
· 8 cloves garlic, minced
· 2 tablespoons grated Parmesan cheese
· 1 lemon, juiced
· 1 teaspoon paprika
· 1 teaspoon sugar
· ½ teaspoon dried oregano
· 2 pounds beef sirloin, trimmed and cut into 2-inch cubes
· 4 tablespoons butter, melted
· 1 teaspoon beef bouillon granules
· 6 to 8 bamboo skewers, soaked in water for 1 hour
· 4 large Vidalia onions, cut into 2-inch cubes

In a shallow dish, whisk together the vinegar, garlic, Parmesan, lemon juice, paprika, sugar and oregano. Add the beef cubes and marinate, covered, for 1 hour.
Light the grill or preheat the broiler. In a bowl, add the melted butter and bouillon and stir until the bouillon is completely dissolved.
Remove the beef from the marinade and discard marinade. Skewer the beef and onion cubes separately. Brush the onions and the steak with the butter mixture.
Put the skewers on the grill, or if broiling, transfer the skewers to a foil-lined baking sheet and broil. Turn once, until the onion is tender and the beef is cooked to the desired doneness.

Friday, June 5, 2015

Chocolate Chip Peanut Butter S’mores on the Grill

8 large chocolate chip cookies
4 teaspoons hot fudge ice cream topping
4 large marshmallows
4 peanut butter cups

Spread the bottom of four cookies with fudge topping.
Using a long-handled fork, grill marshmallows 6 inches from medium-hot heat until golden brown, turning occasionally.
Carefully place a marshmallow and a peanut butter cup on each fudge topped cookie, top with remaining cookies.
Serve immediately.

Wednesday, June 3, 2015

Grilled Shrimp Pasta Salad

3 cups uncooked small pasta shells
1 pound peeled, deveined and de-tailed small shrimp
½ cup sour cream
½ cup mayonnaise
2 tablespoons horseradish sauce
1 teaspoon salt
1 teaspoon pepper
1 large cucumber, seeded and chopped
2 celery ribs, thinly sliced

Cook pasta according to package directions. Drain and rinse with cold water.
While pasta is cooking, grill shrimp over medium heat either on outdoor grill or grill pan.
In a large bowl, mix together sour cream, mayonnaise, horseradish sauce, salt and pepper. Stir in shrimp, cucumber, celery and pasta.
Refrigerate until serving.

Monday, June 1, 2015

Chipotle Fish Tacos with Slaw and Avocado

· 4 (6 to 8 ounce) cod fish fillets
· 1 tablespoon Old Bay seasoning
· 1 (7 ounce) can of chipotle peppers in adobo sauce
· 1 lemon
· 4 cups coarsely shredded cabbage
· ¼ cup mayonnaise
· 1 teaspoon salt
· 1 teaspoon pepper
· 1 tablespoon cider vinegar
· 4 large flour or whole wheat tortillas
· 1 avocado, chopped

1. Preheat outdoor grill or grill pan to medium heat.
2. Sprinkle each fish fillet with the Old Bay seasoning on both sides. Remove two chipotle peppers from the can and chop them up. Spread the pepper mixture on each side of the fish fillets. Half the lemon and sprinkle the juice of whole lemon on the 4 fillets.
3. Grill the fish about 4 to 5 minutes on each side.
4. To make the slaw, mix together the cabbage, mayonnaise, salt, pepper, and vinegar. Cover and refrigerate until time to serve.
5. To assemble tacos, layer fish, slaw and avocado on a flour tortilla.