Kitchen Hint of the Day!

July 29, 2021 at 6:00 AM | Posted in Kitchen Hints | Leave a comment
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Vegetable Fritters………

Use leftover vegetables to make into patties. Mash vegetables together, add parsley, butter and your favorite seasonings, then fry and enjoy.

Kitchen Hint of the Day!

June 19, 2021 at 6:00 AM | Posted in Kitchen Hints | Leave a comment
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Save those leftover vegetables………….

Use leftover vegetables to make into patties. Mash vegetables together, add parsley, butter and your favorite seasonings, then fry. Makes a delicious, low carb,and low calorie side dish to any meal.

One of America’s Favorites – Calas

February 24, 2020 at 6:02 AM | Posted in One of America's Favorites | Leave a comment
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Plate of calas at a New Orleans restaurant

Plate of calas at a New Orleans restaurant

Calas are dumplings composed primarily of cooked rice, yeast, sugar, eggs, and flour; the resulting batter is deep-fried. It is traditionally a breakfast dish, served with coffee or cafe au lait, and has a mention in most Creole cuisine cookbooks. Calas are also referred to as Creole rice fritters or rice doughnuts.

The origin of calas is most often credited to slaves who came from rice-growing regions of Africa. A 1653 French recipe, beignets de riz, lends support to a French origin as well. The name “calas” is said to have come from the Nupe word kara (“fried cake”). According to The Dictionary of American Food & Drink, the word calas was first printed in 1880.

Creole street vendors, typically women, sold the fresh hot calas in the city’s French Quarter, with the cry, “Bel calas tout chauds!” (Creole for “Beautiful calas, still hot”). These vendors, called “calas women”, would sell their pastries in the early morning from covered baskets or bowls carried upon their heads.

Writers in the first decade of the 20th century refer to the increasing rarity of calas as street food. Though not widely sold, calas continued to be made at home using leftover rice, and was a typical breakfast food in early 20th-century New Orleans.

After World War II, while the beignet remained popular, the calas became more and more obscure. From a breakfast food it evolved into a Mardi Gras and First Communion treat among Louisiana Creole families. It could be specially requested at some restaurants. Through the efforts of food preservationists, interest in calas was revived and it began to appear on the menus of some restaurants.

In early recipes for calas, rice was boiled and cooled, then yeast added to make a sponge that was allowed to proof overnight. From this a batter was made by adding eggs, sugar and a little flour for binding. Rice flour was preferable but difficult to obtain, according to Eustis. A dash of salt might be included, and a grating of nutmeg was a typical addition. The batter was dropped by spoonfuls into deep, boiling lard and fried until browned. Modern recipes reflect the changes in available ingredients, cooking practices, and taste. Baking powder is sometimes used in place of yeast; vegetable oil is substituted for lard; savory variations have been developed.


Healthy Grilled and BBQ Shrimp Recipes

June 19, 2019 at 6:01 AM | Posted in Eating Well | Leave a comment
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From the EatingWell website and Magazine its Healthy Grilled and BBQ Shrimp Recipes. Delicious and Healthy Grilled and BBQ Shrimp Recipes with recipes like; Grilled Blackened Shrimp Tacos, Zucchini Fritters with Orange Shrimp, and Sea-and-Shore Kabobs. Find these recipes and more all at the EatingWell website. Enjoy and Make 2019 a Healthy One!

Healthy Grilled and BBQ Shrimp Recipes
Find healthy, delicious grilled and BBQ shrimp recipes, from the food and nutrition experts at EatingWell.

Grilled Blackened Shrimp Tacos
Give juicy shrimp tacos a Cajun flavor spin with spices and a quick sear on a hot grill. An easy avocado mash adds creaminess to cool off the spicy kick…………..

Zucchini Fritters with Orange Shrimp
Orange-ginger marinated shrimp are served alongside crispy zucchini fritters with a yogurt-based dipping sauce in this simple main dish recipe………….

Sea-and-Shore Kabobs
Pork and shrimp kabobs, brushed with a refreshing citrus glaze and grilled to golden perfection, make an easy low-calorie recipe to serve as a main dish or appetizer…………..

* Click the link below to get all the Healthy Grilled and BBQ Shrimp Recipes

One of America’s Favorites – Fried Clams

August 6, 2018 at 5:02 AM | Posted in One of America's Favorites | Leave a comment
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Fried clams are clam dipped in milk and then flour and deep-fried. Fried clams are an iconic food, “to New England, what barbecue is to the South”. They tend to be served at seaside clam shacks (roadside restaurants). Clam rolls are fried clams served in a hot dog bun. Tartar sauce is the usual condiment.

The clams are dipped in evaporated milk, and coated with a combination of regular, corn, and/or pastry flour. Then

Fried clams

the coated clams are fried in canola oil or soybean oil, or lard.

The usual variant in New England is made from whole soft-shell clams, known as “Whole-Bellies”; these include the clam’s gastrointestinal tract and have a fuller flavor. Some restaurants remove the clam’s chewy siphon called the neck.

Outside New England, “clam strips”, made of sliced parts of Atlantic surf clams, are more common.

Fried clams are mentioned as early as 1840, and are listed on an 1865 menu from the Parker House hotel. How exactly they were prepared is unclear; the 1865 menu offers both “oysters—fried” and “oysters—fried in batter”, but only “fried clams”.

Nineteenth-century American cookbooks describe several different dishes of fried clams:

* Seasoned clams sautéed in butter. (1850)
* Clams breaded (with egg binding) and sautéed in butter or fat. (1850) (1904)
* Clams in a beaten egg batter, fried in butter, called “clam fritters”. (1850) (1904)

The modern deep-fried, breaded version is generally credited to Lawrence Henry “Chubby” Woodman from Essex, Massachusetts. He is said to have created the first batch on July 3, 1916, in his small roadside restaurant, now Woodman’s of Essex. One of his specialties was potato chips, so he had large vats for deep-frying. He used the clams, which he had collected himself from the mud flats of the Essex River located close to his home.

Later, Thomas Soffron, of Soffron Brothers Clam Co., based in Ipswich, Massachusetts, created clam strips, which are made from the “foot” of hard-shelled sea clams. He sold these to Howard Johnson’s in an exclusive deal, and as the chain expanded, they became popular throughout the country.

Clams in themselves are low in cholesterol and fat, but fried clams absorb cooking fat.


One of America’s Favorites – Beignet

February 27, 2017 at 6:16 AM | Posted in One of America's Favorites | Leave a comment
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Potato beignet

Potato beignet


Beignet (English pronunciation: /bɛnˈjeɪ/; French: [bɛɲɛ], literally bump), synonymous with the English “fritter”, is the French term for a pastry made from deep-fried choux pastry. Beignets may also be made from other types of dough, including yeast dough.




The tradition of deep-frying fruits for a side dish dates to the time of Ancient Rome, while the tradition of beignets in Europe is speculated to have originated with a heavy influence of Islamic culinary tradition. The term beignet can be applied to two varieties, depending on the type of pastry. The French-style beignet in the United States, has the specific meaning of deep-fried choux pastry. Beignets can also be made with yeast pastry, which might be called boules de Berlin in French, referring to Berliner doughnuts which have a spherical shape (in other words, they do not have the typical doughnut hole) filled with fruit or jam.

In Corsica, beignets made with chestnut flour (Beignets de farine de châtaigne) are known as fritelli.

Donuts (doughnuts) in Quebec and elsewhere in Canada are referred to as both Beigne and Beignet in French.


Beignets from Café du Monde in New Orleans

Beignets from Café du Monde in New Orleans

Beignets are commonly known in New Orleans as a breakfast served with powdered sugar on top. They are traditionally prepared right before consumption to be eaten fresh and hot. Variations of fried dough can be found across cuisines internationally; however, the origin of the term beignet is specifically French. In the United States, beignets have been popular within New Orleans Creole cuisine and are customarily served as a dessert or in some sweet variation. They were brought to New Orleans in the 18th century by French colonists, from “the old mother country”, and became a large part of home-style Creole cooking, variations often including banana or plantain – popular fruits in the port city. Today, Café du Monde is a popular New Orleans food destination specializing in beignets with powdered sugar, coffee with chicory, and café au lait. Beignets were declared the official state doughnut of Louisiana in 1986.

Ingredients used to prepare beignets traditionally include:

* lukewarm water
* granulated sugar
* evaporated milk
* bread flour
* shortening
* oil or lard, for deep-frying
* confectioners’ sugar


Kitchen Hint of the Day!

November 27, 2016 at 6:47 AM | Posted in Kitchen Hints | Leave a comment
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Leftover vegetables, not a problem…..



Use leftover vegetables to make into patties. Mash vegetables together, add parsley, butter and your favorite seasonings, then fry. These will go great with your chicken or pork dishes, or even as a snack!

The Saturday Evening Dessert – Blackberry and Raspberry Fritters with Mascarpone Sorbet

June 4, 2016 at 5:06 AM | Posted in CooksRecipes, Saturday Evening Dessert | Leave a comment
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For this week’s Saturday Evening Dessert its a Blackberry and Raspberry Fritters with Mascarpone Sorbet. It’s from the CooksRecipes website. Check out Cooks for any of your recipe needs!


Blackberry and Raspberry Fritters with Mascarpone Sorbet

Simple deep-fried wonton fritters, filled with fresh berries, served with cocoa mascarpone sorbet in a pool of berry juice.

Recipe Ingredients:Cooksrecipes 2

6 (6 1/2-inch square) wonton wrappers, quartered
Several raspberries and blackberries
Vegetable oil for deep-frying
Powdered sugar

1/2 cup water
2/3 cup granulated sugar
1 tablespoon cocoa
1 teaspoon lemon juice
20 ounces Wisconsin Mascarpone cheese

Berry Juice:
1 cup raspberries
1 cup blackberries
1/4 cup granulated sugar


Cooking Directions:

1 – For Fritters: Brush wonton edges with water. Place 1 to 2 raspberries and/or blackberries in middle of one square. Top with another wonton square to enclose fruit. Press edges together to seal.
2 – Deep-fry at 350°F (175°C) for 30 to 60 seconds. Drain on paper toweling. Dust with powdered sugar.
3 – For Sorbet: In small pan over medium heat, bring water, sugar and cocoa to boil. Add lemon juice. Cool completely. Add mixture to Mascarpone. Mix thoroughly. Process in ice cream maker. Freeze until serving.
4 – For Berry Juice: In small pan over medium-low heat, bring berries and sugar to boil. Reduce heat. Simmer 10 minutes. Press through fine sieve.
5 – To Serve: Spoon berry juice onto plates. Place scoop of sorbet onto juice. Top with 2 fritters. Decorate plate edge with cocoa if desired.
Makes 6 servings.

“Meatless Monday” Recipe of the Week – Crispy Carrot and Mint Fritters

April 11, 2016 at 5:22 AM | Posted in Meatless Monday, PBS | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week are Crispy Carrot and Mint Fritters. You can find this recipe on the PBS Recipe website where they a fantastic selection of recipes for all tastes and cuisines, check it out soon!



Crispy Carrot and Mint Fritters

This Crispy Carrot and Mint Fritters recipe is a delightfully colorful, fragrant appetizer that are so light.

1 teaspoon ras el hanoutPBS3
1/2 teaspoon salt
vegetable oil for frying
10 ounces (280 grams, or about 2 medium) carrots
.5 ounces (13 grams) mint leaves
2.1 ounces (60 grams) all-purpose flour
6 tablespoons club soda
1 – In a small bowl, combine the ras el hanout and salt.
2 – Heat a pot with 1-inch of vegetable oil to 340 degrees F (170 C). Prepare a wire rack lined with a few sheets of paper towels.
3 – Peel and julienne the carrots and add them to a bowl with the mint leaves and all-purpose flour.
4 – Toss to coat everything with flour.
5 – Add the cold club soda and stir until just combined (it’s okay if there are some small clumps of flour remaining).
6 – When the oil has reached the target temperature, place a mound of carrots on a spatula (the type used for flipping pancakes), and then lower the spatula into the oil, using another spatula to gently scrape the mound off of the first spatula. It’s important to add each fritter to the oil in one piece, otherwise your fritter will disintegrate while frying.
7 – Repeat to make additional fritters, but don’t overcrowd the pot.
8 – Fry until the fritters are crisped on one side, and the flip and fry until they have crisped on the other side.
9 – Transfer the fritters to the prepared rack and then dust with the ras el hanout salt.

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