We are headed to Paris this spring... ahhh.. Paris in springtime! I'm sooooo excited!! I will write a travel log again (as I have done for all of our trips) and IF you would like to receive the daily log, send me an e-mail. I will not post it on my blog or Facebook, so please communicate with me via e-mail. You can reach me at thesoutherncook@yahoo.com.
Meanwhile, here is one of mine and Ina Garten's favorite recipes similiar to a dish she had at a restaurant in Paris, Le Coupe-Chou. I hope we get to eat there...maybe for lunch as I'm sure it is pricey!!! Think I should drop Ina's name???
Eggplant Gratin
2 large eggplant (about 1 1/2 lbs), unpeeled and sliced 1/2-inch thick
1/2 cup ricotta cheese (or cottage cheese)
2 eggs
1/2 cup half- and- half
1 cup freshly grated Parmesan cheese, divided
Kosher salt
Freshly ground black pepper
1 cup marinara sauce
Preheat oven to 425 degrees.
Helen's notes: To begin with, Ina fries her eggplant in olive oil. I prefer to brush mine with olive oil then place it on a baking sheet in a 400 degree oven for 15 minutes. Makes cleanup MUCH easier and saves a few calories!
Combine ricotta, eggs, half-and-half, 1/2 cup Parmesan cheese, 1/4 teaspoon salt and 1/4 teaspoon pepper in a smal bowl.
Ina places a layer of eggplant slices in 4 individual gratin dishes; I place mine in a 9-x-13-inch baking dish. Sprinkle eggplant with Parmesan cheese, salt and pepper and 1/2 cup marinara sauce. Add a second layer eggplant, more salt and pepper, marinara sauce,then the ricotta mixture. Sprinkle more Parmesan cheese over the top. Place on a baking sheet and bake at 425 degrees for 10 minutes then lower the temp to 375 and bake for another 20 minutes or until the custard sets and the top is browned. Serve warm.
Sunday, February 27, 2011
Tuesday, February 22, 2011
Roast Chicken with Balsamic Bell Peppers
Serve this tasty chicken recipe with smashed potatoes (Yukon Gold, if you can get them) and crisp green beans (or oven roasted broccoli) for a quick and healthy supper! Special enough for company any time. You can sub red wine vinegar for balsamic. This calls for some unusual spices, but they contribute to the Mediterranean taste. Leave them out, if you must and sub 2 teaspoons Greek Seasoning.
Roast Chicken with Balsamic Bell Peppers
3/4 teaspoon salt, divided
3/4 teaspoon fennel seeds, crushed
1/2 teaspoon black pepper
1/4 teaspoon garlic powder
1/4 teaspoon dried oregano
4 (6-oz.) boneless, skinless chicken breasts
2 tablespoons olive oil, divided
Cooking spray
2 cups thinly sliced red bell peppers
1 cup thinly sliced yellow bell peppers
1/2 cup thinly sliced shallots (or sweet onion)
1 1/2 teaspoons chopped fresh rosemary (or 1/2 teaspoon dried rosemary, crumbled)
1 cup chicken broth
1 tablespoon balsamic vinegar (or red wine vinegar)
Preheat oven to 450 degrees.
Heat a large skillet over medium-high heat. Combine 1/2 teaspoon salt, fennel seeds, 1/4 teaspoon black pepper, garlic powder, and oregano. Brush chicken with 1 1/2 teaspoons oil; sprinkle spice rub over chicken. Add 1 1/2 teaspoons oil to pan. Add chicken and cook for 3 minutes, just until browned. Turn chicken over; cook 1 minute longer. Arrange chicken in an 11x7-inch baking dish coated with cooking spray. Bake for 10 minutes or until juices run clear when chicken is pierced with a sharp fork.
Heat remaining oil in skillet. Add peppers, onion and rosemary; saute for 3 minutes. Stir in broth, scraping pan to loosen browned bits. Reduce heat; simmer 5 minutes. Increase heat to medium-high. Stir in vinegar, 1/4 teaspoon salt and 1/4 teaspoon pepper; cook 3 minutes, stirring frequently. Serve pepper mixture over chicken. Yield: 4 servings.
Roast Chicken with Balsamic Bell Peppers
3/4 teaspoon salt, divided
3/4 teaspoon fennel seeds, crushed
1/2 teaspoon black pepper
1/4 teaspoon garlic powder
1/4 teaspoon dried oregano
4 (6-oz.) boneless, skinless chicken breasts
2 tablespoons olive oil, divided
Cooking spray
2 cups thinly sliced red bell peppers
1 cup thinly sliced yellow bell peppers
1/2 cup thinly sliced shallots (or sweet onion)
1 1/2 teaspoons chopped fresh rosemary (or 1/2 teaspoon dried rosemary, crumbled)
1 cup chicken broth
1 tablespoon balsamic vinegar (or red wine vinegar)
Preheat oven to 450 degrees.
Heat a large skillet over medium-high heat. Combine 1/2 teaspoon salt, fennel seeds, 1/4 teaspoon black pepper, garlic powder, and oregano. Brush chicken with 1 1/2 teaspoons oil; sprinkle spice rub over chicken. Add 1 1/2 teaspoons oil to pan. Add chicken and cook for 3 minutes, just until browned. Turn chicken over; cook 1 minute longer. Arrange chicken in an 11x7-inch baking dish coated with cooking spray. Bake for 10 minutes or until juices run clear when chicken is pierced with a sharp fork.
Heat remaining oil in skillet. Add peppers, onion and rosemary; saute for 3 minutes. Stir in broth, scraping pan to loosen browned bits. Reduce heat; simmer 5 minutes. Increase heat to medium-high. Stir in vinegar, 1/4 teaspoon salt and 1/4 teaspoon pepper; cook 3 minutes, stirring frequently. Serve pepper mixture over chicken. Yield: 4 servings.
Friday, February 18, 2011
Lemon Yogurt Cake
I had the nicest surprise in the mail today! My young adult friend, Mary (aka Reilly's Mom) sent me not one, but TWO beautiful citrus juicers! When I posted my "wish list" I swear it was NOT a hint! But, what a thoughtful and sweet thing for Mary to do!!! Thank you! Thank you! Thank you!
I absolutely LOVE them!
This blog is my "baby". For years, I wanted to be a food editor and even applied for the job many years ago in Jacksonville, FL. Needless to say, I didn't get the job, but now I have my very own "newspaper"! And even better, I can publish whatever I want! And I have the sweetest readers!
What more could I ask for? Especially now that I have my new citrus juicers!! ;) So, in honor of my new toy, we have to make this recipe.... and it is sooooo good!!! It has to be, its from Ina Garten, the Barefoot Contessa!
Lemon Yogurt Cake
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup plain whole milk yogurt
1 1/3 cups sugar, divided
3 eggs
2 teaspoons grated lemon zest (from 2 lemons)
1/2 teaspoons vanilla extract
1/2 cup vegetable oil
1/3 cup freshly squeezed lemon juice
Glaze:
1 cup powdered sugar
2 tablespoons freshly squeezed lemon juice
Preheat oven to 350 degrees. Grease an 8 1/2 x 2 1/2-inch loaf pan. Line the bottom of the pan with parchment paper or wax paper. Grease and flour the paper.
Sift flour, baking powder, and salt into a bowl. Set aside. In another bowl, whisk the yogurt, 1 cup sugar, eggs, lemon zest, and vanilla. Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the vegetable oil into the batter, making sure its all incorporated. Pour the batter into the prepared pan and bake for about 50 minutes, or until a wooden pick inserted in the center comes out clean.
Meanwhile, cook the 1/3 cup lemon juice and remaining 1/3 cup sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.
When the cake is done, allow it to cool in the pan for 10 minutes. Carefully place on a cooling rack over a baking sheet. While the cake is still warm, pour the lemon-sugar mixture over and allow it to soak in. Cool completely. Combine the powdered sugar and lemon juice; pour over the cooled cake. YUUUMMMMMMM!!!
I absolutely LOVE them!
This blog is my "baby". For years, I wanted to be a food editor and even applied for the job many years ago in Jacksonville, FL. Needless to say, I didn't get the job, but now I have my very own "newspaper"! And even better, I can publish whatever I want! And I have the sweetest readers!
What more could I ask for? Especially now that I have my new citrus juicers!! ;) So, in honor of my new toy, we have to make this recipe.... and it is sooooo good!!! It has to be, its from Ina Garten, the Barefoot Contessa!
Lemon Yogurt Cake
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup plain whole milk yogurt
1 1/3 cups sugar, divided
3 eggs
2 teaspoons grated lemon zest (from 2 lemons)
1/2 teaspoons vanilla extract
1/2 cup vegetable oil
1/3 cup freshly squeezed lemon juice
Glaze:
1 cup powdered sugar
2 tablespoons freshly squeezed lemon juice
Preheat oven to 350 degrees. Grease an 8 1/2 x 2 1/2-inch loaf pan. Line the bottom of the pan with parchment paper or wax paper. Grease and flour the paper.
Sift flour, baking powder, and salt into a bowl. Set aside. In another bowl, whisk the yogurt, 1 cup sugar, eggs, lemon zest, and vanilla. Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the vegetable oil into the batter, making sure its all incorporated. Pour the batter into the prepared pan and bake for about 50 minutes, or until a wooden pick inserted in the center comes out clean.
Meanwhile, cook the 1/3 cup lemon juice and remaining 1/3 cup sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.
When the cake is done, allow it to cool in the pan for 10 minutes. Carefully place on a cooling rack over a baking sheet. While the cake is still warm, pour the lemon-sugar mixture over and allow it to soak in. Cool completely. Combine the powdered sugar and lemon juice; pour over the cooled cake. YUUUMMMMMMM!!!
Tuesday, February 15, 2011
Easy Beef Stroganoff
A Cooking Light recipe and a great old stand-by that has been updated and lightened! This can be made in 30 minutes! Add a green salad or green veggies, bread and you've got a yummmy meal!
Easy Beef Stroganoff
1 pound boneless sirloin steak
3 cups sliced baby bella mushrooms
1/2 cup chopped onion
1 tablespoon butter
2 tablespoons all-purpose flour
1 cup low sodium beef broth
1/4 cup dry sherry (or red wine or neither!)
1/2 teaspoon salt
1/4 teaspoon black pepper
3/4 cup low fat sour cream
4 cups hot cooked egg noodles (8 ounces)
Slice beef across the grain into 1/4-inch thick strips, cut each strip into 2-inch pieces.
(Beef will slice easier if it is partially frozen.)
Heat a large non-stick skillet over medium-high heat. Coat pan with Pam. Add beef to pan; saute 2 minutes or until lightly browned. Place beef in a large bowl and cover to keep warm. Add mushrooms and onions to skillet and cook for 4 minutes. Place mushrooms in bowl with beef.
Melt butter in skillet. Add flour and cook for 1 minute, stirring with a wire whisk. Gradually add broth, stirring constantly. Cook 1 minute or until thickened and bubbly.
Add beef mixture, sherry, salt, and pepper to skillet, bring to a boil. Reduce heat and simmer for 4 minutes. Remove from heat; stir in sour cream. Serve over hot cooked egg noodles.
Serves 4.
Easy Beef Stroganoff
1 pound boneless sirloin steak
3 cups sliced baby bella mushrooms
1/2 cup chopped onion
1 tablespoon butter
2 tablespoons all-purpose flour
1 cup low sodium beef broth
1/4 cup dry sherry (or red wine or neither!)
1/2 teaspoon salt
1/4 teaspoon black pepper
3/4 cup low fat sour cream
4 cups hot cooked egg noodles (8 ounces)
Slice beef across the grain into 1/4-inch thick strips, cut each strip into 2-inch pieces.
(Beef will slice easier if it is partially frozen.)
Heat a large non-stick skillet over medium-high heat. Coat pan with Pam. Add beef to pan; saute 2 minutes or until lightly browned. Place beef in a large bowl and cover to keep warm. Add mushrooms and onions to skillet and cook for 4 minutes. Place mushrooms in bowl with beef.
Melt butter in skillet. Add flour and cook for 1 minute, stirring with a wire whisk. Gradually add broth, stirring constantly. Cook 1 minute or until thickened and bubbly.
Add beef mixture, sherry, salt, and pepper to skillet, bring to a boil. Reduce heat and simmer for 4 minutes. Remove from heat; stir in sour cream. Serve over hot cooked egg noodles.
Serves 4.
Sunday, February 13, 2011
Pan-seared Chicken Breasts with Mustard, Rosemary and Capers
This is from Joanne Weir's website. She teaches cooking classes at her home in San Francisco. This is definitely on my "bucket list"! One day I'm going to San Fran..... meanwhile, check out her website and sign up for her newsletter... or just stay with me and I'll post more of her recipes!
Pan-Seared Chicken Breasts with Mustard, Rosemary and Capers
1 tablespoon olive oil
6 chicken breasts, skin and bone attached, about 8 ounces each
Salt and freshly ground black pepper
1/2 cup dry white wine
2 cups chicken stock
1 1/2 tablespoons mustard
1/3 cup capers
1/2 teaspoon fresh chopped rosemary
Preheat an oven to 425°F. Heat the olive oil in a large frying pan over medium heat. Add the chicken breasts, skin side down, until light golden, 5 to 6 minutes. Turn the chicken, season with salt and pepper and continue to cook until golden, 5 to 6 minutes. Place the pan in the oven and continue to cook until the skin of the chicken is golden and the meat is cooked, 10 to 15 minutes. Remove the chicken from the pan, place on a warm platter, cover with foil and keep warm.
Pour off any excess fat from the frying pan. Place the pan back on high heat, (be careful, the handle is very hot after being in the oven). Add the white wine and bring to a boil and using a flat bottom spatula or wooden spoon, scrape up the bits on the bottom of the pan. Reduce by half. Add the chicken stock and bring to a boil. Add the mustard, capers and rosemary and continue to simmer until the stock is reduced by half, 3 to 5 minutes.
To serve, place one chicken breast on each plate and spoon the sauce over the chicken breasts.
Serves 6
Pan-Seared Chicken Breasts with Mustard, Rosemary and Capers
1 tablespoon olive oil
6 chicken breasts, skin and bone attached, about 8 ounces each
Salt and freshly ground black pepper
1/2 cup dry white wine
2 cups chicken stock
1 1/2 tablespoons mustard
1/3 cup capers
1/2 teaspoon fresh chopped rosemary
Preheat an oven to 425°F. Heat the olive oil in a large frying pan over medium heat. Add the chicken breasts, skin side down, until light golden, 5 to 6 minutes. Turn the chicken, season with salt and pepper and continue to cook until golden, 5 to 6 minutes. Place the pan in the oven and continue to cook until the skin of the chicken is golden and the meat is cooked, 10 to 15 minutes. Remove the chicken from the pan, place on a warm platter, cover with foil and keep warm.
Pour off any excess fat from the frying pan. Place the pan back on high heat, (be careful, the handle is very hot after being in the oven). Add the white wine and bring to a boil and using a flat bottom spatula or wooden spoon, scrape up the bits on the bottom of the pan. Reduce by half. Add the chicken stock and bring to a boil. Add the mustard, capers and rosemary and continue to simmer until the stock is reduced by half, 3 to 5 minutes.
To serve, place one chicken breast on each plate and spoon the sauce over the chicken breasts.
Serves 6
Saturday, February 12, 2011
Chocolate Chip Meringues
Oh My! These will absolutely melt in your mouth! Make them on a sunny day; they do NOT like humidty.
Chocolate Chip Meringues
3 egg whites
1/4 teaspoon cream of tartar
1/2 cup sugar
1 cup semisweet chocolate chips
Preheat oven to 225°
Beat egg whites and cream of tartar on medium speed of electric mixer until foamy. Increase speed to high and gradually add the sugar, 1 tablespoon at a time; continue to beat until stiff and glossy, 2 to 3 minutes. Fold in the chocolate chips.
Drop mounds of the meringue mixture ( 2 tablespoons) onto parchment-lined baking sheets 1- inch apart. Bake until firm and dry, 75 to 90 minutes. Cool completely on baking sheets.
Chocolate Chip Meringues
3 egg whites
1/4 teaspoon cream of tartar
1/2 cup sugar
1 cup semisweet chocolate chips
Preheat oven to 225°
Beat egg whites and cream of tartar on medium speed of electric mixer until foamy. Increase speed to high and gradually add the sugar, 1 tablespoon at a time; continue to beat until stiff and glossy, 2 to 3 minutes. Fold in the chocolate chips.
Drop mounds of the meringue mixture ( 2 tablespoons) onto parchment-lined baking sheets 1- inch apart. Bake until firm and dry, 75 to 90 minutes. Cool completely on baking sheets.
Thursday, February 10, 2011
Do Nothing Cake
This recipe is by special request. I tested this recipe for the GA Ag Dept several years ago and continue to make it occasionally at home. Several folks have asked for it, so here it is! It is SO easy that it is embarrassing! I have no idea how the name came about... but you really have to "do nothing" in order to make it delicious! Yes, the recipe is correct; the cake has no shortening/butter in it!
Do Nothing Cake
2 cups self-rising flour
2 cups sugar
2 eggs
1 (20-oz.) can crushed pineapple, undrained
Preheat oven to 350 degrees. Combine ingredients in a large bowl. Stir until well blended. Pour into a greased 9x13-inch baking pan. Bake for 45 minutes. Pour hot topping over hot cake.
Topping
1 stick butter
1 cup sugar
2/3 cup evaporated milk
1 cup flaked coconut
1 cup toasted, chopped pecans
Mix butter, sugar and evaporated milk in large saucepan. Cook over medium heat until mixture boils. Stir in coconut and pecans. Pour hot mixture over hot cake in pan.
Helen's Notes: If you do not have self-rising flour, add 1 1/2 teaspoons baking powder and 1/2 teaspoon salt to each cup of all-purpose flour.
Do Nothing Cake
2 cups self-rising flour
2 cups sugar
2 eggs
1 (20-oz.) can crushed pineapple, undrained
Preheat oven to 350 degrees. Combine ingredients in a large bowl. Stir until well blended. Pour into a greased 9x13-inch baking pan. Bake for 45 minutes. Pour hot topping over hot cake.
Topping
1 stick butter
1 cup sugar
2/3 cup evaporated milk
1 cup flaked coconut
1 cup toasted, chopped pecans
Mix butter, sugar and evaporated milk in large saucepan. Cook over medium heat until mixture boils. Stir in coconut and pecans. Pour hot mixture over hot cake in pan.
Helen's Notes: If you do not have self-rising flour, add 1 1/2 teaspoons baking powder and 1/2 teaspoon salt to each cup of all-purpose flour.
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