What Can I Cook In March?

March 27, 2017 at 5:59 AM | Posted in Uncategorized | 1 Comment

Asparagus Quiche This is the right time of year to buy asparagus. They are in season and the price is low. Of course, you will get tired of them, if you cook asparagus the same way each time you se…

Source: What Can I Cook In March?

One of America’s Favorites – Cobbler

March 27, 2017 at 5:16 AM | Posted in One of America's Favorites | Leave a comment
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Cobbler

Cobbler refers to a variety of dishes, particularly in the United Kingdom and United States, consisting of a fruit or savory filling poured into a large baking dish and covered with a batter, biscuit, or dumpling (in England) before being baked. Some cobbler recipes, especially in the American south, resemble a thick-crusted, deep-dish pie with both a top and bottom crust.

 

 

 

 
Cobblers originated in the British American colonies. English settlers were unable to make traditional suet puddings due to lack of suitable ingredients and cooking equipment, so instead covered a stewed filling with a layer of uncooked plain biscuits or dumplings, fitted together.[citation needed] The origin of the name cobbler, recorded from 1859, is uncertain: it may be related to the archaic word cobbler, meaning “wooden bowl”.

 

 
North America

Peach cobbler with ice cream

Grunts, pandowdy, and slumps are Canadian Maritimes and New England varieties of cobbler, typically cooked on the stovetop, or in an iron skillet or pan, with the dough on top in the shape of dumplings. They reportedly take their name from the grunting sound they make while cooking. Another name for the types of biscuits/dumplings used are called dough-boys. Dough-boys are used in stews and cobblers alike.

In the United States, additional varieties of cobbler include the apple pan dowdy (an apple cobbler whose crust has been broken and perhaps stirred back into the filling), the Betty, the buckle (made with yellow batter (like cake batter), with the filling mixed in with the batter), the dump (or dump cake), the grump, the slump, and the sonker. The sonker is unique to North Carolina: it is a deep-dish version of the American cobbler.

In the Deep South, cobblers most commonly come in single fruit varieties and are named as such, such as blackberry, blueberry, and peach cobbler. The Deep South tradition also gives the option of topping the fruit cobbler with a scoop or two of vanilla ice cream. Savory cobblers are less common in the region; for example, tomato cobbler, which may include onion and a biscuit topping that may include cheese or cornmeal, is one savoury variant that also resembles Southern tomato pie.

 
Betty
The American variant known as the Betty or brown Betty dates from native times. In 1864, in the Yale Literary Magazine, it appeared with “brown” in lower case, thus making “Betty” the proper name. In 1890, however, a recipe was published in Practical Sanitary and Economic Cooking Adapted to Persons of Moderate and Small Means with the word “Brown” capitalised, making “Brown Betty” the proper name.

Brown Betties are made with breadcrumbs (or bread pieces, or graham cracker crumbs), and fruit, usually diced apples, in alternating layers. They are baked covered and have a consistency like bread pudding.

In the midwestern United States, apple or strawberry Betty is often a synonym for apple crisp.

 
UK and British Commonwealth
In the UK and British Commonwealth, the scone-topped cobbler predominates, and is found in both sweet and savoury versions. Common sweet fillings include apple, blackberry, and peach. Savoury versions, such as beef, lamb, or mutton, consist of a casserole filling, sometimes with a simple ring of cobbles around the edge, rather than a complete layer, to aid cooking of the meat. Cheese or herb scones may also be used as a savoury topping.

Cobblers and crumbles were promoted by the Ministry of Food during the Second World War, since they are filling, yet require less butter than a traditional pastry, and can be made with margarine.

 

“Meatless Monday” Recipe of the Week – Asparagus Pasta

March 27, 2017 at 5:14 AM | Posted in CooksRecipes, Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is Asparagus Pasta. There’s many versions of this recipe online but I’m going with this one off the CooksRecipes website. The Cooks website has a great selection of recipes to please all tastes. Enjoy and Eat Healthy! http://www.cooksrecipes.com/index.html

 

 

Asparagus Pasta
Sautéed mushrooms, green onions, garlic, olives, tomatoes and asparagus in a Marsala wine sauce, tossed with fusilli pasta, garnished with freshly grated Romano cheese.

Recipe Ingredients:

1/3 cup olive oil
1 cup sliced fresh mushrooms
1/2 cup chopped green onions
4 cloves garlic, minced
1/2 cup olive wedges
1 cup diced tomatoes
2 cups cooked asparagus, cut on diagonal
1 1/2 cups vegetable stock
1/2 cup Marsala wine
Cornstarch slurry (equal parts cornstarch and water)
1 tablespoon Italian seasoning
1 teaspoon salt
1/2 teaspoon ground black pepper
16 ounces dry fusilli pasta, cooked according to package directions
Freshly grated Romano cheese

Cooking Directions:

1 – In a large skillet, over high heat, sauté the mushrooms, green onions, and garlic in the olive oil until tender. Add the olives and tomatoes. Heat thoroughly.
2 – Add cooked asparagus and dry spices, stirring constantly.
3 – Add Marsala wine to flash point, then add vegetable stock.
4 – Add cornstarch slurry to thicken.
5 – Pour over cooked pasta, mix, sprinkle with Romano cheese and serve hot.
* Makes 6 servings.

Nutritional Information Per Serving (1/6 of recipe): 319 calories, 8.23 grams protein, 28.16 grams carbohydrate, 3.75 grams fiber, 18.3 grams fat, 5.59 milligrams cholesterol, 480 milligrams sodium.
http://www.cooksrecipes.com/mless/asparagus_pasta_recipe.html

Kitchen Hint of the Day!

March 27, 2017 at 5:13 AM | Posted in Kitchen Hints | Leave a comment
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Thank you to Claire for passing this hint along…….

 
To prevent the bottom crust of your pie from becoming soggy, sprinkle it with unseasoned dry bread crumbs before adding the filling.

March 27th is World Whisky Day!

March 27, 2017 at 5:10 AM | Posted in Uncategorized | Leave a comment

Here are today’s five interesting food facts about Whisky:   Whisky and whiskey are actually the same liquor.  In American-English and Irish-English, it is spelled “whiskey”.  In British…

Source: March 27th is World Whisky Day!

Salami and Pickle Grilled Cheese – The Chunky Chef

March 26, 2017 at 9:47 PM | Posted in Uncategorized | Leave a comment

This grilled cheese sandwich is like the salami, cream cheese, and pickle roll up appetizer, except in gooey, comfort food form!

Source: Salami and Pickle Grilled Cheese – The Chunky Chef

Fried Shrimp w/ Roasted Butternut Squash and Green Beans/ Diced Potatoes

March 26, 2017 at 4:57 PM | Posted in shrimp | Leave a comment
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Today’s Menu: Fried Shrimp w/ Roasted Butternut Squash and Green Beans/ Diced Potatoes

 

 

For Breakfast this morning I prepared Skillet Potatoes and Ham for Breakfast. I used 1 package of Simply Potatoes Steakhouse Seasoned Diced Potatoes and a package of Meijer Diced Ham to prepare it. Just cook the Potatoes according to the package instructions and with about 5 minutes of cooking time left add the Diced Ham. Topped it off with a Sunnyside Up Egg and also made that morning cup of Bigelow Decaf Green Tea. After Breakfast i went to the local Kroger up the road to pick up a few items I needed and then stopped by McDonald’s and picked up Breakfast for Mom and Dad. Dad returned home yesterday, still a little weak but doing a lot better. Mom went on to Church and stayed home and watched Dad. Outside its 65 degrees but rain and passing thunder storms most of the day. For Dinner tonight I prepared Fried Freshwater Shrimp w/ Roasted Butternut Squash and Green Beans/ Diced Potatoes.

 

 

While at Kroger the other day I picked up more of the huge Freshwater Shrimp, I cleaned them and put them in the freezer. I laid the bag of them in the fridge overnight to thaw. So I’m preparing them tonight, these are a family favorite! I had already rinsed them off and removed the shells. To prepare these I’m using McCormick Golden Dipt Cracker Meal Seafood Fry Mix.

 

 

 

Poured about 1 inch of Extra Light Olive Oil into large skillet. Heated the oil to 350°F on medium heat. I then took a 1/2 cup of the Cracker Meal Mix in a Hefty Zip Lock Plastic Bag. Take the peeled shrimp, 3 at a time and place them in the bag and shake until Shrimp had a nice coating on them. Had all the Shrimp coated I then began to fry them. Frying them about 3 minutes the shrimp, a few pieces at a time, in the hot oil until light golden brown turning after 1 1/2 minutes. Drain on paper towel lined plate . The McCormick Cracker Meal Mix was excellent! Nice crunch and seasoning!

 

 

Then for one side I prepared some Roasted Butternut Squash, easy recipe for some delicious Butternut Squash! And this too has quickly become a family favorite. I purchased 1 small package of Diced Butternut Squash at Kroger. They sell packages of it that they dice up. This is a lot easier than peeling and seeding one yourself, especially if you don’t have a good knife to cut it. I’ll need; 1 package of Diced Butternut Squash, Crumbled Bacon Bits, 1 tablespoons Extra Light Olive Oil, 1 1/2 teaspoons McCormick Grinder Sea Salt, and 1 teaspoon McCormick Grinder Peppercorn Medley.

 

 

For another side I heated up a can of Del Monte Cut Green Beans and Potatoes. I really like using the Del Monte Cut Green Beans and New Potatoes, contains 2 of my favorite vegetables (Green Beans and Potatoes). For dessert later a Weight watcher’s Cookies and Cream Ice Cream Bar.

 

 

 

 

 

 
McCormick Cracker Meal Seafood Fry Mix

Cracker Meal Seafood Fry Mix adds extra crunchiness to fried and baked foods. All ingredients have been specially selected to provide a superior coating that seals in natural juices for fish, seafood, poultry, meats and vegetables.

Ingredients
Enriched Bleached Wheat Flour (Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, And Folic Acid), Whey (Milk), Dextrose, And Soybean Oil.

Serving size
1/4 cup Mix (32g)

All You Need
1/2 cup Cracker Meal
1 lb. Fish or Seafood*
Water or Milk
Vegetable Oil
Directions
1. POUR Cracker Meal into shallow dish or large plastic bag. Moisten fish, cut into serving-size pieces, or seafood with water or milk. Shake off excess.
2. COAT fish, several pieces at a time, evenly with Cracker Meal. Let stand 5 minutes. Discard any remaining Cracker Meal. Fry as directed below. Serve with McCormick® Cocktail Sauce or Tartar Sauce. Use the entire package to coat 4 lbs. fish or seafood.

*Best with tilapia, trout, catfish, shrimp, or scallops. Also try with shucked oysters and clams, or soft-shell crabs (pierce several times before coating).

Pan Fry: Pour oil to a depth of 1/4 inch in a large skillet; heat to 350°F on medium heat. Fry fish, in batches, 2 to 4 minutes on each side or until fish flakes easily with a fork. Drain on paper towels.

Oven Fry: Cover bottom of shallow baking pan with melted butter. Arrange fish or seafood in a single layer in pan; turn to coat with butter. Bake in preheated 425ºF oven 10 to 20 minutes until golden brown around edges and fish flakes easily with a fork.

Flavorful Tips:
• For a thicker coating, dip fish in a mixture of 3 tbsp. milk and 2 beaten eggs before coating with Cracker Meal.
• Coat boneless skinless chicken breast halves or chicken parts as directed. Bake in 400ºF oven 20 to 30 minutes for chicken breast halves or 45 to 50 minutes for chicken parts.
• Use Cracker Meal instead of bread crumbs when making meat loaf or meat balls.
http://www.mccormick.com/spices-and-flavors/seafood/breading-and-batters/cracker-meal-seafood-fry-mix

Corned Beef Fritters

March 26, 2017 at 1:06 PM | Posted in Uncategorized | Leave a comment

I’m always looking for something fun  to do with my leftover Corned Beef. I know it’s always good the next day just as is, but we so seldom have Corned Beef I really like to do somethin…

Source: Corned Beef Fritters

Soup Special of the Day!…….Potato, Chorizo, and Spinach Chowder

March 26, 2017 at 5:03 AM | Posted in Soup Special of the Day, Wild Idea Buffalo | Leave a comment
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This week’s Soup Special of the Day is a Potato, Chorizo, and Spinach Chowder. It’s made with Wild Idea Buffalo Chorizo. You can purchase the Chorizo and find the recipe all on the Wild Idea Buffalo website. Enjoy and Eat Healthy! https://wildideabuffalo.com/

 

 

Potato, Chorizo, and Spinach Chowder

Wild Idea’s sausage are so flavorful they turn can turn and average recipe into an extraordinary recipe. Simple preparation and it’s packed with flavor! (Makes 6 servings)

Ingredients:

1 – pound Wild Idea Buffalo Chorizo
1 – small onion, chopped
1 – pound potatoes, chopped
3 – cups buffalo or organic beef broth
1 – teaspoon each; salt, pepper, and Italian seasoning
1 – cup cream
5 – ounces baby spinach, chopped
Grated Parmesan

Preparation:

1) In a stockpot over medium high heat, coarse crumble Chorizo sausage into heated pan. *The fat will release from the sausage shortly, so additional oil is not necessary.

2) Add onions and garlic. Stir in to incorporate and sauté until the meat is browned.

3) Add the chopped potatoes and stir to incorporate. Continue to cook, stirring occasionally for 5 minutes. *This will help absorb some of the oils from the sausage.

4) Add the broth and bring to a boil. Reduce the heat and simmer for 10 minutes.

5) Increase heat back to medium high and add the cream. Bring to full heat.

6) Add the spinach and stir to incorporate, cooking only about 2 minutes, then shut the heat off.

7) To serve, ladle desired portions into bowls and top with grated cheese. Super good!

https://wildideabuffalo.com/blogs/recipes/84680961-souper-bowls

Sweet ‘n Sour Slaw

March 26, 2017 at 5:01 AM | Posted in CooksRecipes | 2 Comments
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Just wanted to pass along a perfect Slaw for the Spring Season, Sweet ‘n Sour Slaw. It’s from the CooksRecipes website which has a large selection of recipes for all tastes and cuisines. Enjoy and Eat Healthy! http://www.cooksrecipes.com/index.html

 

 

Sweet ‘n Sour Slaw

This snappy cabbage slaw has a sweet, tangy dressing flavored with mustard and celery seeds.

Recipe Ingredients:

1/2 cup Splenda® Granulated No Calorie Sweetener
1/2 cup cider vinegar
1/4 cup cold water
1 teaspoon salt
1/2 teaspoon mustard seed
1/2 teaspoon celery seed
8 cups shredded cabbage
1/2 cup chopped celery
1/2 cup chopped green bell pepper
1 tablespoon chopped pimento pepper

Cooking Directions:

1 – In a jar with lid, combine Splenda® Granulated Sweetener, vinegar, water, salt, mustard seed and celery seed. Cover tightly and shake vigorously until sugar is dissolved. Chill dressing for several hours or overnight.
2 – In a large bowl, toss together the cabbage, celery, green peppers, pimento and dressing until evenly coated. Cover and chill until serving.
Makes 6 servings.
http://www.cooksrecipes.com/diabetic/sweet_%27n_sour_slaw_recipe.html

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