Parmesan Crusted Baked Red Snapper Fillet over angel hair pasta with sauteed fresh tomatoes, basil, garlic and onions

A friend cooked this amazing dish for our dinner this week.  I'll post the recipe as he wrote it down right after the meal.  The fresh flavors and the beautiful colors are enough to make it spectacular, but add in the deliciousness of it all combined and you have a winner for family or friends.

1 whole red snapper fillet, about 3 pounds, rinsed and gently blotted dry with paper towels

12 green onions, divided

1 t. McCormick Mediterranean Seasoning blend

1/4 t. freshly ground black pepper

1/4 t. salt

2 T. all purpose flour

2 T. grated Parmesan cheese and more for garnish

1/2 cup olive oil

1 yellow onion, chopped

3 T. minced garlic

1/2 cup chiffonade basil (very thinly sliced)

2 cups grape tomatoes, halved (red and/or yellow)

1 lb. angel hair pasta, cooked and drained according to package directions

Preheat oven to 375 degrees.

Line a rimmed baking sheet with foil, place 8 of the green onions and top with the fish.  In a small bowl, combine the seasoning blend, pepper, salt, flour and Parmesan cheese.  Sprinkle over the top of fish and gently pat the mixture onto the fish so it will adhere.  Now place in oven and cook the vegetables.

Here is the lovely "mise en place" which means that you have all of your chopping and slicing done beforehand so that when you're ready to cook, you can move easily through the recipe and cooking process. This is a wonderful habit to acquire.

In a large skillet over medium high heat, add the olive oil and when it begins to shimmer, add the onions.

Let the onions cook, stirring constantly, until they soften and become translucent.

Next add the green onions and garlic and continue cooking and stirring for another minute or so.

When the green onions begin to darken in color, remove from heat.

Add the basil and tomatoes and gently stir to combine.  The heat will allow the tomatoes to release some of their juice.

When the snapper will flake easily with a fork, it's done!  This will usually take about 22 - 25 minutes, depending on your oven and the thickness of the fish.

Plate the pasta, place a portion of the fish on top and spoon over the delicious vegetables.  Top with additional basil and Parmesan.

Bennett's BBQ

After a 5 mile hike on a trail in Cade's Cove, we were starving when we returned to Gatlinburg.  We decided it was time for BBQ!  Sweet Harold's favorite BBQ restaurant in Gatlinburg is Bennett's.  

Our server Cindy was great.  Our drinks were delivered promptly.  I started the evening with a margarita on the rocks.

Sweet Harold chose the BBQ pulled pork sandwich with fries and BBQ beans as his side items.  Sauce is served on the side.  I love that because there's nothing worse than a soggy bun when you're eating great pulled pork.  With the sauce served separately you can add as much or little as you prefer.

And because I had hiked 5 miles I made the executive decision that I would order a half rack of ribs.  It's not my usual custom to eat ribs in restaurants. Why?  Because they're messy.  And I want to enjoy them without leaving the restaurant with BBQ sauce all over my face.  But I was tired from the day, we were in a back corner booth and so RIBS it was!

Don't they look great!  Fall off the bone tender, but like ribs are supposed to be, there was a little resistance there.  I hate ribs that when you pick them up the meat slides right off.  These were cooked perfectly.  And I know ribs.  When I say perfect, trust me, these were perfect.

See?

Sloppy Jose on Texas Toast

This isn't your typical Manwich.  This is a tangy, spicy, zippy version.  Yes it takes a few minutes longer than opening the can and dumping in the contents.  BUT you control the ingredients and the heat/spice level.  Feel free to half the ingredients, but if you make the recipe as written you'll have leftovers to enjoy in lunches for the next few days.

2 lbs. ground chuck

1 T. olive oil

1 yellow onion, chopped

1 green bell pepper, chopped

1 Serrano pepper, diced

1 jalapeno pepper, diced

1 sweet banana pepper, diced

1 T. minced garlic

1 1/2 cups ketchup

1 cup water

1 T. yellow mustard

6 oz. can tomato paste

2 t. Worcestershire sauce

2 T. brown sugar

1 t. chipotle chili powder

1 t. dried oregano

1/2 t. ground coriander

1/2 t. salt

1/2 t. ground black pepper

1/4 t. red pepper flakes

In a large skillet or Dutch oven, over medium high heat, add ground chuck and olive oil.  Brown the ground chuck and drain well.  Add the onion, peppers and garlic and cook until the vegetables begin to soften, about 5 - 7 minutes. 

Lower heat and add remaining ingredients.  Simmer for 10 - 15 minutes until mixture thickens.  Taste and adjust seasonings.  You may want a little extra heat.  If so add more red pepper flakes or your favorite hot sauce.

Serve on hamburger buns or on toasted Texas toast.

Smoky Mountain Trip

I thought y'all might like to see some pictures of the snow and mountains from our trip last weekend.  I love to go to Gatlinburg and the Smokies.  

 

Pancake Pantry

It's a tradition for visitors to Gatlinburg to enjoy breakfast at Pancake Pantry on at least one morning of their visit.  And yes, each morning there is a line down the sidewalk.  But don't worry.  The staff does an excellent job of serving quickly but without making you feel rushed.  Coffee is provided for those waiting in line and your parties are given numbers.  Even if you're way back in line, if your number is called (like ours was!) you can go ahead and be seated ahead of larger parties.  They have this down to an art form.

Here's a picture from my seat inside.  It's gorgeous.

And here's the menu/place mat and a link to the pdf version of the menu.

Sweet Harold ordered the ham and cheese omelet which comes with a side of pancakes.

And I ordered a'la carte and enjoyed an over easy egg, sausage and hashbrowns.

As you can tell, I thoroughly enjoyed my breakfast.

If you'd like a boxed lunch to go to enjoy while you drive over to Cade's Cove or go for a hike, they can prepare that for you while you eat breakfast.  They also serve lunch.  I believe next time I will have to return to try one of these great looking burgers, sandwiches or soups.

Calhoun's Restaurant in Gatlinburg, TN

Sweet Harold and I ran away from home this Thanksgiving weekend.  We traveled about 4 hours northeast to the Great Smoky Mountains and stayed in Gatlinburg.  Our Thanksgiving night meal was Calhoun's.  

Located directly on the parkway and within easy walking distance of many major attractions, we settled in for a lovely evening.  Of course, they offered the traditional turkey and dressing and sides, but we have had our fill of those items and ordered from the menu.

I started out with a Cucumber Rain Martini:  Rain Organic Cucumber Lime Vodka, Cucumber, Just-Squeezed Lime Juice, Sugar, Fresh Mint, And Fresh Basil.  The server told me the extra portion was a Thanksgiving present from the bartender.  I enjoyed every drop.

We started out with Fried Green Tomatoes as our appetizer.  I know, I know.  I order these all the time. BUT I like to compare how different restaurants prepare them.  These were piping hot and perfectly crunchy.  The dipping sauce was a simple combination of (I believe) mayo/mustard and a little hot sauce.

Sweet Harold chose the fried mountain trout with mashed potatoes and cole slaw as his side items.  The trout was prepared properly with a great crunch and he gave thumbs up to the sides.  Doesn't the trout look delicious?

And, once again, I saw a grilled pork chop on the menu and I looked no further.  There is a micro-brewery on premises and the pork chop was marinated in the red ale.  Here's the menu description: “Ale“ Pork Chop Marinated in olive oil, mustard, garlic and Cherokee Red Ale.  Topped with Worcestershire butter.  Now who WOULDN'T order that?  Look at those lovely grill marks.  It was cooked perfectly as well.  I chose mashed potatoes and Spinach Maria.  I don't know who their Maria is, but she knows how to cook spinach.  

Service was prompt and unobtrusive.  We thanked the server well for working on Thanksgiving night.  

Happy Thanksgiving Everyone!

I hope each and every one of you have a most blessed Thanksgiving Day.  Much love from Lolly!

Pecan Pie Martini

 

This is the perfect cocktail for Thanksgiving or anytime during the Fall & Holiday Season.

 

Very finely chop pecans and carefully rim the martini glass with a little honey.  Gently rim the glass with the crushed pecans.

You'll need:

1 1/2 oz. Pinacle Pecan Pie Vodka
3 oz. amaretto

Fill a cocktail shaker with ice.  Add vodka and amaretto.  Put the top on the shaker and shake to blend well.  Strain into your prepared martini glass.  Enjoy!

 

Open Faced Turkey Burgers with Pan Gravy

I usually use ground turkey and shape my own burgers.  But at the grocery last weekend, I spied these Jennie-O turkey patties.  These were perfect for a "quick to the table" weeknight meal.  I decided to make some pan gravy and serve the burgers open faced on toasted buns.  No pan drippings from a freshly baked turkey shouldn't keep you from having a nice gravy for your burger!  I used chicken broth instead and by the time the burgers were cooked on a cast iron griddle pan (for those delightfully crunchy browned bits), the gravy was ready to ladle.

1/4 cup butter

1/4 cup all purpose flour
1/2 t. freshly ground black pepper
2 cups of chicken broth

In a medium sauce pan over low heat, melt butter and add flour and black pepper.  Whisk continuously for about 2 - 3 minutes.  

Slowly add the chicken broth and continue whisking over medium low heat until the gravy thickens.  Serve immediately.

Crunchy Sweet Potato Cubes with Seasoned Salt Blend

If you're tired of baked sweet potato fries, change things up a little bit with this version.  Wash and peel 2 large sweet potatoes.  Cube the sweet potatoes into 1/4" pieces.   

In a large skillet over high heat, heat about 2 T. canola oil.  When the oil shimmers, carefully add the potato cubes and reduce heat to medium high.  Let the cubes begin to brown and using a spatula carefully turn the potatoes several times during the cooking process to allow all the pieces to brown.

Drain on a paper towel lined plate.  Sprinkle with the seasoned salt blend.  Serve immediately.

Seasoned Salt/Spice Blend for Vegetables, Burgers and More!

I had planned on turkey burgers and sweet potato fries last night for supper.  Sometimes SPF leave me disappointed.  I can never get the crisp texture I crave or the seasoning just so.  But last night, I kept mixing and stirring and adding and whisking and came up with a great topping to shake on those fries and the burgers.  Store in a spare salt shaker or cheese shaker.  You know the kind.  The ones they have at pizza joints with the red pepper flakes or fake Parmesan cheese? I had an extra one of those and it worked great.

In a small bowl, whisk together the following:

2 T. chili powder

2 T. granulated garlic

2 T. ground cumin

2 T. sea salt

1 T. ground black pepper

1 t. onion powder

1/2 t. cayenne pepper (or more to your taste)

Frito Chili Pie (Extreme Version!)

Frito Chili Pie has been a mainstay at Chez Lolly for years.  I continue to be surprised by the number of people who have never enjoyed this plate of comforting goodness.  This is yet another Round Two meal using our chili sauce we prepared a few nights ago for the stuffed banana peppers.  

You can certainly open a can of your favorite chili (with beans or without).  But when you've cooked a great pot of chili this is a great way to serve it a few nights later.  

Fritos corn chips - you can use the original version, chili cheese flavor (for that extra pop) or scoops

Chili

Shredded Cheese

Thinly sliced green onions

Sour Cream

Chopped Cilantro

Layer it on a plate and enjoy!  

Other toppings could include:  chopped tomatoes, cubed avocados, black olives

But sometimes simple is better.  

Cheese and Bacon Sandwiches

This is Lolly's version of a BLT.  I know, there's no lettuce.  And there's no tomato.  So this is Lolly's version of a Bacon and Cheese Sandwich!  

Fry as many slices of bacon as you'd like and drain

Use whatever type of bread you like:  wheat, whole grain, Italian, French, Sourdough.....

A MUST is individually wrapped slices of American Cheese

A little mayo

LOTS of freshly ground black pepper

Turn the oven boiler to high.  Place bread on baking sheet and put one slice of cheese on one slice of the bread.

Place under broiler until the cheese is all ooey and gooey and the other slice of bread is nicely toasted.

Remove from the oven and IMMEDIATELY nestle your bacon slices down into the ooey gooey cheese slice.  Grind the black pepper over the bacon and cheese.  Spread mayonnaise on other slice of bread and place on top of bacon/cheese bread.

Enjoy!

Two Cheese Stuffed Banana Peppers with Chipotle Chili Sauce served over Rice

Yes I agree there's a lo happening on this plate.  But it's such a great blend of flavors, please don't be overwhelmed thinking that's too much assemble.  The bottom layer of rice is a store bought package of yellow Mexican seasoned rice that cooks in about 20 minutes.  So nothing much to worry about there.

The banana peppers are a cinch to make.  It will take a little bit of time to brown the ground chuck and vegetables for the chili sauce, but it's well worth the 30 minutes or so prep time.

Let's make the chipotle chili sauce first:  (And yes, we will have a Round Two meal from the leftovers!)

2 pounds ground chuck

1 large yellow onion, chopped

2 medium green bell peppers, chopped

2 t. minced garlic

1 jar Tostitos Chipotle Salsa

8 oz. can of tomato sauce

1 can of Del Monte Petite Cut Chipotle Chilie Tomatoes

11 oz. white shoe peg corn, drained

15 oz. black beans, rinsed and drained

In a large skillet or Dutch oven, brown ground chuck with onion and bell peppers.  When meat is browned and vegetables are softened, drain and then add garlic.  Let cook for 1 - 2 minutes.

Add remaining ingredients.  Bring to a boil and then cover and reduce heat to low.  Let chili sauce simmer for 20 - 30 minutes, stirring occasionally.

While the chili sauce cooks, let's stuff the banana peppers.  I used the last picking of peppers from the garden.  Feel free to use poblanos or jalapenos.  

In a medium skillet, over medium heat, heat 1 T. olive oil.  Cut off the stem end of the peppers and carefully remove as much of the membrane and seeds as you can.  Place the peppers in the warm oil and using tongs to turn them over, let them cook until softened, about 8 - 10 minutes.  If the peppers begin to brown too much, reduce heat lower.  Remove from heat and let cool until they're cool enough to handle.

While the pepper are cooling, prepare the cheese filling:

6 oz. of cream cheese, softened

1/2 cup finely shredded cheddar or Mexican blend cheese

1/4 t. granulated garlic

dash of salt

Mix all the ingredients together in a small bowl.  This was the perfect amount to stuff 10 medium sized banana peppers.  If you have more or less peppers, you'll need to adjust the amount of cheese you use.

Remove the chili sauce from the heat and carefully pour into a greased 9 x 13 baking dish.  Carefully spoon the cheese mixture into each pepper and place on top of chili sauce.  Bake for 35 - 40 minutes at 325 degrees.  

Serve over rice and top with chopped cilantro and/or sour cream.

Spicy Southwestern Style Slaw

This is a spicy (make it to your heat level), colorful coleslaw that is oil/vinegar based.  I know there are those who prefer this type to mayonnaise based slaws.

 

Aren't the colors just beautiful?  I used all purple cabbage, but of course, you can use a mixture of purple/green cabbage or all green.

 

For the dressing:

1/3 cup canola oil

1/2 cup red wine vinegar

1/2 t. ground cumin

1/2 t. granulated garlic

1/2 t. sugar

1/4 t. kosher salt
Few grinds of black pepper

 

Whisk ingredients together in a small bowl.  Taste and add more vinegar or oil to suit your taste.

 

For the slaw:

3 cups shredded cabbage

1 cup shredded or matchstick cut carrots

3 green onions, white and some green, thinly sliced

1 jalapeno, stemmed, seeded and finely chopped

1 Serrano, stemmed, seeded and finely chopped

1/4 cup chopped cilantro

 

In a large bowl, using tongs, mix the above listed ingredients.  Slowly pour dressing over slaw, tossing to coat.  You may not use all the dressing.

 

Refrigerate at least 1 hour before serving.

 

 

 

 

Buffalo Chicken Salad Po'Boy

Most people like Buffalo Wings.  A lot of people like the buffalo chicken dip that made the rounds for years at tailgating parties, office gatherings and pot lucks.  I had some leftover smoked chicken and decided to make Lolly's version of a buffalo chicken salad.  Oh yes.  Thumbs up all around.

 

3 cups cooked, cubed chicken

2 ribs celery, trimmed and diced

1 shallot, diced

2 boiled eggs, chopped small

1/2 cup ranch dressing

1/2 cup your favorite wing sauce

few grinds of black pepper

crumbled blue cheese

 

Combine the chicken, celery, shallot and boiled eggs in a medium bowl. 

 

In a smaller bowl, whisk together ranch dressing, wing sauce and pepper.  Gently fold the dressing into the chicken mixture.  Top with crumbled blue cheese.

 

Serve on toasted bread, crackers or like me....eat it straight from the bowl while no one is looking.

 

 

 

Southern Pecan Pound Cake

My daughter found this recipe on www.thebakingpan.com and asked me to bake it for her ASAP.  This pound cake reminds me of those I grew up with years ago.  Nice and crumbly and dense.  The Fall season is the perfect time to incorporate pecans into as many desserts as you possibly can.  The sour cream adds just the lightest touch of "zing" to this cake. 

 

1 cup pecan halves

1 tablespoon all-purpose flour

2¼ cups all-purpose flour

1 teaspoon baking powder

¼ teaspoon salt

1 cup unsalted butter, room temperature

1⅓ cups granulated sugar

5 large eggs

2 teaspoons pure vanilla extract

¼ cup sour cream

 

Topping:

¼ cup pecan halves

1 tablespoon granulated sugar

 

Preheat oven to 325 degrees F.

 

Prepare one 10 inch Angel Food cake pan; lightly grease the pan with shortening and dust with flour.

 

Batter:  By hand, break the pecans for both the batter and the topping into ¼ inch pieces.  Toast nuts, cool, and then toss with 1 tablespoon flour.  Set aside.  

 

In a medium mixing bowl, combine flour, baking powder, and salt; sift or whisk together to mix.  Set aside.  In a large bowl of an electric mixer, cream the butter and sugar until light and fluffy.

 

Tip:  To cream, start by placing the butter in the bowl, with an electric mixer on medium speed begin by beating the butter about 1 minute until it is smooth and light in color.  With the mixer still on medium speed, slowly add the sugar to the butter, either one tablespoon at a time, or in a very slow steady stream, taking from 4 to 8 minutes to add all of the sugar, and beating until the butter and sugar are fully incorporated and the mixture is a light, or pale yellow color, with a fluffy texture.

 

While adding the sugar, stop the mixer occasionally to scrape the mixture off the paddle and scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly.

 

Add eggs one at a time, beating until thoroughly mixed.  Add the vanilla along with the last egg.

 

Tip: For each egg, crack the egg into a small bowl and whisk with a fork to thoroughly break up the egg before adding to the creamed mixture.  Start with the mixer on low speed so the liquid from the egg doesn’t splatter, once the egg is partially mixed increase the speed to medium.  Each egg should be fully incorporated into the mixture before adding the next egg, taking about one minute to blend in each egg.

 

With the mixer on low speed, add about ½ of the flour mixture, mix just until the flour is almost completely blended.  Scrape the bowl down, and add the sour cream, blending just until mixed.

 

 

Scrape the bowl down again and then add the remaining ½ flour mixture, mix just until blended, scraping down the side of the bowl as needed.  

 

 

Using a large rubber spatula, gently fold 1 cup toasted pecans into the batter.  Spoon the batter into the prepared pan and smooth the surface with the back of a large spoon.

 

Topping: Sprinkle ¼ cup toasted pecans over the top of the batter, and sprinkle with granulated sugar.

 

Bake:  Bake 55 to 65 minutes or until a long toothpick, wooden skewer, or cake tester inserted in the center comes out clean.  Place pan on a wire cooling rack to cool for 10 to 15 minutes then remove cake from the pan and place the cake on the wire cooling rack to finish cooling.

 

 

 

 

Eggs Benedict with blender Hollandaise Sauce

Y'all know how I love to cook special weekend breakfasts.  And I return time and again to Eggs Benedict.

 

Please don't be intimated by your preconceived ideas that this is a difficult dish to prepare.

 

Take it mentally step by step.  1) toast an English muffin; 2) warm a slice of Canadian bacon; 3) poach an egg** in simmering water for 3 1/2 minutes, drain; 4) get out the blender and add a few ingredients and 5 minutes later you have Hollandaise sauce.

 

See?  Easy Smeasy.

 

Thanks to Ina Garten for her blender Hollandaise sauce.  It makes 4 (1/3 cup) servings.  It doubles beautifully, by the way. 

 

1 large egg yolk

1 1/2 t. freshly squeezed lemon juice

pinch of cayenne pepper

4 T. (1/2 stick) unsalted butter

1/2 t. kosher salt

 

Put the egg yolk, lemon juice, and cayenne in a blender.  Pulse a couple times to combine.

Put the butter in a small microwave safe bowl and melt in a microwave until just melted.  With the blender running, gradually add the melted butter into the egg to make a smooth frothy sauce.  If the sauce is very thick, blend in a teaspoon of lukewarm water loosen it up.  Season with the salt and serve immediately or keep warm in a small heat-proof bowl set over hot (but not simmering) water until ready to serve.

 

 

***To poach the eggs, bring a small saucepan 2/3 filled with water to a gently simmer.  Add 1 T. white vinegar.  Break 1 egg into a small ramekin or bowl.  With a spoon, gently stir the water and when you have it swirling, very carefully let the egg slip into the "whirlpool."  The white of the egg will form around the yolk.  Let the egg poach for 3 minutes and remove from its water bath and let it drain on a paper towel.  Repeat with the remaining eggs.

 

Potato Salad with Garlic Mayonnaise

This recipe from Ronnie Foreman of Lafayette, Louisiana advises to please make this to eat alongside your turkey and Andouille sausage gumbo.  I followed his advice and was certainly glad that I did.  It was delicious as a side dish to the gumbo.

 

Makes 8 - 10 servings

 

4 pounds small boiling potatoes

3 cloves garlic, minced

1 t. salt

 3 1/2 T. fresh lemon juice

1/2 cup mayonnaise, or more to taste

1/2 t. Creole mustard

1/3 cup chopped green onions (green parts only)

black pepper

 

Boil the potatoes in lightly salted water until just tender.  Drain and cool.

 

Mash the garlic with the salt in a small bowl to make a paste.  In a large bowl, combine the garlic paste, lemon juice, mayonnaise, and Creole mustard, whisking to blend well.

 

When the potatoes are cool, peel and cut in half.  Add the potatoes and the green onions to the mayonnaise mixture and toss to coat evenly. 

 

Season with additional salt (if needed) and freshly ground black pepper. 

Turkey and Andouille Sausage Gumbo

I can honestly say this was the best gumbo I have ever made.  The addition of the homemade stock made a huge difference.  But if time constraints dictate your using store bought chicken stock in it's place, you'll still love this gumbo.

 

3/4 cup vegetable oil

3/4 cup all purpose flour

1 1/2 cups chopped yellow onions

1 cup chopped green bell peppers

1/2 cup chopped celery

1 t. salt

1/2 t. cayenne pepper

1/2 pound smoked Andouille sausage, chopped

1 recipe turkey stock (recipe immediately posted prior to this one) or about 2 quarts stock

1 1/2 lbs. cooked turkey meat (chopped, plus any reserved meat from the carcass in the stock)

2 T. chopped fresh parsley

2 T. chopped green onions (green parts only)

Hot cooked rice for serving

 

In a large cast iron pot or enameled cast iron Dutch oven over medium heat, combine the oil and flour.

 

Stirring or whisking constantly and slowly for 20 to 25 minutes, make a dark brown roux, the color of chocolate.

Add the onions, bell peppers, celery, salt and cayenne. 

 

Cook, stirring often, until the vegetables are soft, about 5 minutes.

Add the sausage and cook for 5 minutes, stirring often.

Add the broth and bring to a boil.  Reduce the heat to medium low and simmer for 45 minutes.

 

 

Add the turkey meat and cook for 15 minutes.  Add the parsley and green onions.  Serve in a soup bowl with steamed rice and accompany with potato salad.

From Ronnie Foreman, Lafayette, Louisiana