Grilled Green Beans seasoned with ground coriander

Fresh green beans from the garden.  So many ways to prepare them.  But for our Brazilian themed meal, I carried the flavor profile over into the seasoning and these were grilled just until they were slightly charred and still had crunch.

1 lb. green beans, ends trimmed

olive oil

1 t. ground coriander

kosher salt

Toss green beans and olive oil until beans are well coated.  

Place green beans in a grill basket and cooked over medium high heat on a gas grill.  Toss with tongs so they will cook evenly. When they soften slightly and began to char, remove from heat and season with coriander and salt. Serve immediately.

Cracked Potatoes with Garlic and Citrus

These potatoes are boiled, then mashed, then fried!  But they are SO worth the time and effort.  They stay creamy on the inside like mashed potatoes and crunchy on the outside like a french fry.  The beautiful golden color comes from the achiote powder.  Achiote powder is made by grinding annatto seeds.  It's a natural food dye used in butter or cheese.  You can find it in Latin or Spanish markets, but I found it at the local Publix grocery.

1 1/2 lb. new potatoes (about 12) try to get them in as close in size as possible

6 T. olive oil

3/4 t. achiote powder

3 cloves garlic, smashed, skin left intact

3 strips of lemon zest

2 strips of orange zest

kosher salt to taste

Cook potatoes in a pot of boiling salted water until tender, about 15 minutes.  Drain and chill until cold, 2 hours or more.

Lightly flatten potatoes with the palm of your hand.

Whisk together oil and achiote powder, then heat with garlic and zests in a large cast iron skillet over medium until the oil shimmers.

Add the potatoes and fry until golden and crisp on both side, 18-20 minutes total; season with salt.

Grilled Achiote Shrimp

Seafood is a staple along the coast of Brazil.  Shrimp are one of the most familiar and quickest to cook for home cooks.  These shrimp are marinated in an intensely flavored marinade of oil infused with garlic, citrus zest and Achiote powder.  Cook them quickly so they don't become tough and rubbery.

Heat:

1/4 cup olive oil

2 T. chopped fresh garlic

1/2 t. achiote powder

minced zest each 1/2 a lemon and orange

Whisk:

1/4 cup chopped fresh cilantro

2 T. each fresh lemon juice and orange juice

1 t. each kosher salt and black pepper

12 jumbo shrimp, peeled and deveined, tails left on

Transfer marinade to a resealable plastic bag.  Add shrimp and marinate in the refrigerator no more than 45 minutes.  Thread three shrimp onto four skewers.

Preheat grill to medium.  Brush grill grate with oil.

Grill shrimp until opaque and cooked through, with grill marks on both sides, about 1 1/2 minutes per side.

From Cuisine at Home Issue 106 July/August 2014

Coriander Beef Tenderloin Medallions with Onion Cilantro Relish

 

 

If you've ever eaten at a Brazilian restaurant, you know they are well know for grilling large cuts of beef over an open flame.  This recipe makes it simple and easy to get that great flavor with individual steaks and your gas or charcoal grill.

The coriander gives a great pop of citrus flavor and then when you top the steaks with the intensely flavored onion-cilantro relish which is bursting with freshness, the flavor is taken to an entirely different level.  (Just a note....the relish is even better the next day!  And it's absolutely perfect with tortilla chips as well.)

Let's make the relish first.

2 cups finely diced onions

1/2 cup finely diced jalapenos

1/4 cup white wine vinegar

2 t. chopped orange zest (minced zest is to fine for the relish; zest strips and then finely chop)

2 T. olive oil

1/2 cup chopped fresh cilantro

salt and pepper to taste

Combine onions, jalapenos, vinegar and zest.  Let sit 5 minutes then stir in oil.  Mix in cilantro just before serving.  Season with salt and pepper.

For the beef:

2 t. ground coriander

1 1/2 t. kosher salt

4 been tenderloin medallions, 3/4 - 1 inch thick (4 oz. each)

Preheat the grill to medium.  Brush grill grate with oil.  

Season steaks with coriander and salt.  Grill medallions, covered, until medium-rare, 4 minutes per side; transfer to a plate, tent with foil, let rest 5 minutes.

Top with relish when serving.

From Cuisine at Home Issue 106 July/August 2014

Brazilian Food!

Starting top center going clockwise:

Not Brazilian, but I just wanted some of my onions, cucumber and vinegar salad!

Grilled Achiote Shrimp
Cracked Potatoes with Garlic and Citrus
Grilled Green Beans with Ground Coriander
Grilled Coriander Beef Tenderloin Medallions with onion-cilantro relish

Individual recipes will follow soon!

Pineapple Caipirinha

Brazil's national cocktail is the Caipirinha.  It's made with cachaca, Brazil's most popular liquor.  If you don't have access to that liquor, you can substitute vodka or light rum, which is what we did.

It's a truly refreshing drink for hot summer days and evenings.

1 1/2 cups pureed fresh pineapple (2 cups diced)
1 cup cachaca, light rum or vodka
1/2 cup fresh lime juice
1/2 cup superfine sugar
crushed ice
lime wheel
pineapple wedge

In a blender, add diced pineapple chunks and puree until smooth.

Add liquor, lime juice and sugar and blend until completely combined.

Divide among four glasses filled with crushed ice.  Garnish with lime wheels and pineapple wedges.

From Cuisine at Home Issue 106 July/August 2014

World Cup Soccer - Brazilian Food Menu

Not a huge fan of soccer, but how could I NOT have a Brazilian food themed meal while the World Cup games are being played?

Table cloth from Kohl's, plate chargers and table runner from Hobby Lobby.  The table runner is simply a piece of material cut and folded to the desired width.

Plates are white Fiestaware.

The serving tower in the middle of the table is from Bed, Bath and Beyond.

Menu:

Pineapple Caipirinha

Coriander Beef Tenderloin Medallions

Grilled Achiote Shrimp

Cracked potatoes with garlic and citrus

Grilled green beans with ground coriander

Cucumber, onion salad in white wine vinegar

Dessert:  Dulce de Monkey

Brioche French Toast

Yesterday I was privileged to visit Artisanal Baked Goods.  As soon as I walked through the doorway we were warmly greeted by the owners, brothers Martin and Teddy Paudrups.  They offered samples of the brioche and several house made spreads to go along with the rich buttery bread.  Unfortunately, we had arrived very near to closing time and (good for them!) selections of the cookies and pastries were limited.

I knew as soon as I spied the brioche, it would be breakfast french toast this morning.  Upon my request, they sliced the loaf within seconds and I really enjoyed meeting and chatting with them.  

5 eggs, beaten

5 T. whole milk

1/4 t. vanilla

1/8 t. ground cinnamon

1 T. light brown sugar

6 thick cut slices of brioche loaf

2 T. butter

1 T. canola oil

syrup and/or powdered sugar for topping

Put eggs, milk, vanilla, cinnamon and sugar in a wide bowl and whisk together until well combined.

Dip the brioche, one slice at a time, into the egg mixture and transfer to a plate and let rest for a few minutes to soak up the mixture.

Heat half the butter and oil on a griddle pan or large skillet over medium heat.  

Add the bread slices, a few at a time, and let cook for a few minutes on each side.

When both sides are browned to your liking, serve immediately with syrup and/or powdered sugar.

Sweet Vidalia Onion Bisque

Vidalia onions are only grown in one particular area of Georgia and are only available for a very brief time.  I search for as many different ways to enjoy them during those few short weeks.  Sweet and perfect for onion rings, they reach an almost unbelievable point of sweetness when allowed to cook down over the lowest heat on your stovetop for as long as 5 hours as in this recipe.

Garden and Gun is one of my MOST favorite magazines. This recipe is thanks to it and here is their introduction to this great bisque.

There are all kinds of ways to use them, of course, from a seasonal salad to homemade onion rings. But it’s hard to beat a classic sweet onion bisque, and nobody does it better than Chef Tyler Brown of the Capitol Grille in Nashville’s historic Hermitage Hotel. Silky smooth and more than a little decadent, the bisque has been served at the hotel in one variation or another since it opened in 1910 and remains one of the restaurant’s signature dishes.

4 sweet onions, diced in large chunks
5 tbsp. whole butter
1/2 cup heavy cream
salt and white pepper, to taste
As desired:
smoked bacon
chives
Brie grilled cheese sandwich

Simmer onions in butter over very low heat for at least five hours (yes, five hours). Add to a blender, and puree until smooth; add heavy cream to taste. Season with salt and white pepper.

If desired, garnish bowl with smoked bacon, chives, and triangles of Brie grilled cheese sandwich.

I made grilled cheese sandwiches with extra sharp cheddar on Italian Bread instead.  

Here are the pictures of the onions as they cooked.

Vidalia Onion, Cucumbers and Jalapenos in Roasted Garlic Vinegar

This is one of those things which was always in the refrigerator and then on the supper table during the Summer when I was growing up.

Not really a recipe and I never remember my mother having hot peppers in hers, but I like the kick of a few jalapenos.

She used plain white vinegar and occasionally apple cider vinegar.  But for this batch I used Roasted Garlic Rice Vinegar.

2 small Vidalia onions, peeled and thinly sliced 

3 small cucumbers, peeled and sliced

1 small jalapeno, stemmed, seeded and chopped

1 T. finely minced garlic

1/2 t. salt

a few grinds of black pepper

3/4 cup water

3/4 cup of your favorite vinegar

Place everything in a medium sized bowl and place in refrigerator for a few hours before serving.

This is a great side dish during the summer.  Crunchy, vinegary, and tangy.  Yum.

Cookbook Giveaway on Fleur de Lolly's Facebook Page!

Cookbook Giveaway coming as soon as we reach 600 friends. We only need a few more. Let's do this!

Here' are the rules:
1. You must be a friend of Fleur de Lolly on Facebook.
2. You need to share this post on your Facebook wall.
3. You need to leave a comment on my giveaway post on my Facebook wall.

This giveaway the winner will have a choice of either of these cookbooks.

Vidalia Onion and Italian Sausage Pizza

It's Vidalia onion season!  Vidalias have a sweet, mellow flavor that's found in no other onion on the planet.

I wanted them to take center stage on the pizza and they were perfect.

I used a Martha White Pizza Crust Mix and prepared it according to the package directions.

You can either use your trusty pizza pan or pizza stone.  Let it preheat while your oven preheats.

My pizza sauce of choice is Ragu Homestyle.

Let the crust cook for about 5 minutes and remove from oven.  Spoon sauce onto the crust and spread evenly.

Sprinkle one cup of shredded Italian blend cheese over the sauce.  

Brown 1 pound of Italian sausage and drain well.  Spread it even over the cheese.  

Now you get to pick your favorite toppings.  Here's what I used:

1 small Vidalia onion, thinly sliced

1 jalapeno, stemmed, seeded and diced

8 cherry tomatoes, quartered

2 T. finely chopped fresh basil

1 T. finely chopped fresh oregano

Then finish topping with an additional cup of Italian blend cheese and some finely grated Parmesan cheese.  

Bake for 10-12 minutes until hot and bubbly.  Let rest a few minutes before slicing.

Beef and Broccoli

In not much longer than it would take to order take out or delivery, you could have these delicious beef and broccoli stir fry on your dinner table. The best part? You control the ingredients, you know exactly what veggies and seasoning you like. You can add a little more ginger or none at all.  

3/4 lb. boneless beef (chuck, flank, round or sirloin) steak, thinly sliced against the grain

1 envelope Sun Bird Beef and Broccoli Seasoning Mix

2 T. soy sauce

3/4 cup water

2 T. oil

1 lb. broccoli florets

1 cup matchstick cut carrots

1 large onion, halved and thinly sliced

1 can sliced water chestnuts, drained 

1/2 t. ground ginger

Sesame seeds

Blend seasoning mix, soy sauce and water. Set aside

In a large skillet or wok, heat oil over high heat. Add beef and stir fry until browned.

Add broccoli, carrots, onions and water chestnuts.  Stir fry until veggies slightly soften, about 3 - 4 minutes.  Add ground ginger.

Add seasoning mixture, stir fry 1 minute or until thickened.

Serve over steamed rice, fried rice or soba noodles.  Top with sesame seeds if desired.

Fried Rice

Fried rice is like a blank canvas.  Of course, it is delicious as is, but imagine the possibilities of ingredients which can be included:  shrimp, chicken, pork, beef, any number of additional vegetables.  

Tonight I cooked beef and broccoli stir fry to serve along with the fried rice.  

2 T. oil

3 cups cooked, cooled rice

1 half yellow onion, diced

1 envelope Sun Bird Fried Rice Seasoning Mix

2 t. soy sauce

1/2 cup matchstick cut carrots

1 cup green peas, cooked

2 eggs, beaten

In a large skillet, heat oil and stir fry rice and onions until onions are softened.

Add seasoning packet and soy sauce and stir fry for one minute.

Push rice to the side, pour in eggs and scramble eggs.  Stir into rice.

Add peas and protein if using.  Serve immediately with a sprinkle of sesame seeds on top.

Adapted from Sun Bird Fried Rice Seasoning Mix.

Father's Day Breakfast - Italiano Scrambled Eggs & Parmesan Home Fries

Yuuuum.  Creamy cheesy scrambled eggs and Parmesan topped home fries with sourdough toast.  Add in a gorgeous June morning and you have the makings of a perfect Father's Day breakfast.

For the potatoes:

4 medium russet potatoes, peeled and cubed

2 T. canola or peanut oil

salt

shredded Parmesan cheese

dried oregano

Heat the oil in a large skillet over medium high heat.  Add potatoes, and stirring occasionally, let the potatoes cook until crunchy and golden brown.  Salt to taste and sprinkle Parmesan cheese and dried oregano immediately before serving.

For the eggs:

4 large eggs, whisked together and 1 t. water added

salt

freshly ground black pepper

2 T. butter

1/4 cup shredded Mozzarella cheese

1 t. grated Parmesan cheese

1 T. finely chopped fresh basil (divided)

Heat butter over medium heat in a medium skillet.  Add salt and pepper to whisked eggs.  When butter sizzles, add eggs and immediately turn heat to low.

Gently stir eggs from the bottom over and over until soft curds begin to form.  Add mozzarella and Parmesan and continue to gently mix until cheese is melted.

Place serving on plate and sprinkle basil over individual servings.  Serve immediately.

Tapas Thursdays - Mini Chilled Gazpacho

Cool, refreshing and with such a fresh taste. Imagine walking out onto a summer deck to be met with a large platter filled with these great little shot glasses filled with all the great tastes of summer.

I want to have a party just to serve these!

1 (14 oz.) can plum tomatoes with juice

1 cucumber, cut in half

1 small green bell pepper, deseeded, rough chopped

1/2 white onion, peeled, rough chopped

2 T. white wine vinegar

1 t. minced garlic

1/3 cup olive oil

salt and freshly ground black pepper

In a food processor, add half of the cucumber, cut in chunks, bell pepper and onion. Blend until mixture is smooth.

Add vinegar, salt/pepper and garlic. Pulse about 5 - 6 times.

Add the olive oil to the mixture while the food processor is blending on low speed. Taste and add more vinegar if needed.

Chill for at least two hours.

Cut the remaining half of the cucumber into thin slivers.

Serve in mini-glasses with a stick of cucumber.

From www.food.com 

Tapas Thursdays - Roasted Cherry Tomato and Parmesan Dip

Oh this will become a favorite of you and your family/friends.  This would be a perfect summertime party appetizer.

Ready in literally 40 minutes and that includes the time to roast the tomatoes!

1 pint cherry tomatoes

2 t. olive oil

1/2 cup sour cream

1/2 cup grated Parmesan cheese

2 T. finely chopped fresh basil

1/4 - 1/2 t. dried red pepper flakes

1 loaf sourdough bread, thinly sliced

2 cloves garlic, halved

Preheat oven to 425 degrees (400 degrees for convection oven).

Combine tomatoes and olive oil on rimmed baking sheet.  Roast, uncovered, about 15 minutes or until tomatoes skins split.  Cool 10 minutes.

Combine tomatoes, sour cream, cheese, basil and pepper flakes in a medium bowl.

Toast bread and rub garlic onto toasts and serve with the dip.

From Tapas - Tantalizing Small Plates from the Mediterranean

Father's Day Menu Ideas!

If your Father, Dad, Daddy, Pop, Husband, Boyfriend, Significant Other, Big Brother, Cousin or what have you is a meat and potatoes fan, follow this link to Fleur de Lolly's Facebook page and scroll the pictures in the album. 

All of the pictures have links back here to the blog to the recipe!

http://tinyurl.com/mtwye3d

Sauteed Italian Styled Zucchini with Parmesan

Tonight I cooked the first two zucchini from this year's garden.  I'm always searching for new ways to cook zucchini.  This one is a winner.  From start to finish, this side dish was on the plate in 10 minutes.  You can't beat that for a weeknight!

2 medium zucchini, ends trimmed and diced into 1/2 inch bits

2 T. olive oil

salt and freshly ground black pepper

3 T. Italian bread crumbs

3 T. shredded Parmesan cheese

Heat olive oil in a large skillet over medium high heat.  Add diced zucchini and salt and pepper. 

Cook, stirring occasionally, for 5 - 7 minutes until zucchini is fork tender.

Slowly sprinkle bread crumbs over zucchini and stir to coat.  Continue stirring and let the bread crumbs toast a little until they're a nice golden brown.

Plate and sprinkle with Parmesan cheese.  Serve immediately.

Family Reunion Chicken and Dressing

I always say don't mess with perfection. But for my husband's family reunion this weekend, I changed things up a little with my chicken and dressing recipe.  I was very pleased.

I cooked four large chicken breasts in the crock pot over night with some homemade chicken stock from the freezer. I thawed the chicken stock and added it to the crock pot on high and put in the chicken breasts. After about 2 hours, I turned the crock pot to low and went to bed!

The next morning the chicken was perfectly cooked and the stock was a beautiful golden color. When you make dressing, a rich stock is essential.

I also changed my cornbread recipe a little. I'm still in shock that I did that, but this time I made three pans of cornbread and used equal parts white and yellow self-rising cornmeal. You will need to make the cornbread the day before to allow it dry out so it can absorb all that delicious stock.

1 cup self-rising white cornmeal

1 cup self-rising yellow cornmeal
2 cups buttermilk

2 T. bacon grease

Preheat oven to 375 degrees.  

In a medium mixing bowl, add cornmeal and then slowly stir in buttermilk until it's well blended.  

Put the bacon grease in a cast iron skillet and heat it over medium heat until a drop of the batter sizzles.

Pour the batter into the skillet and bake until golden brown about 20 - 25 minutes. Remove from oven and let rest in skillet for a few minutes before turning out onto a serving plate.

I made three skillets for this pan of dressing.

When cornbread has cooled (overnight is best) crumble cornbread in a very large (!) bowl.

Dressing ingredients:
2 large onions, chopped
4 ribs of celery, chopped
3 T. butter
3 T. bacon drippings
12 - 14 cups chicken stock
1 T. poultry seasoning
2 t. white pepper
2 t. dried sage
5 eggs, lightly beaten

Preheat oven to 350 degrees.

In a large skillet, melt butter and bacon drippings over medium heat. Add onions and celery and sprinkle with salt. Stirring occasionally, let vegetables cook until softened 5 - 7 minutes. Remove from heat and add to the cornbread crumbles.

Now begin to add the chicken stock slowly two cups at a time. You want to stir after each addition of stock to allow the cornbread to absorb it slowly.

Add seasonings and taste. Adjust accordingly. You may need some additional salt. Get the seasoning just like you want it before adding the raw eggs.

Slowly mix in the beaten eggs. Shred the cooked chicken and add to the dressing mixture.

Lightly spray with non-stick spray a large aluminum pan or divide up into several 9 x 13 casserole dishes. Cover with foil and let cook for approximately an hour if you're using one large pan. If you're using smaller casserole dishes, begin to check for done-ness at the 45 minute mark. Remove the foil and let dressing brown on top.

Remember everything in the dressing is already cooked except for the eggs. You only want to cook the dressing until it has firmed up and the eggs are done. Be careful not to dry it out too much.

Family Reunion Broccoli Casserole

I love this version of broccoli casserole. It's very simple to mix together and pop in the oven, but big on flavor. Yes, it contains a can of cream of mushroom soup. Sometimes, I just have to have my comfort food. This was taken to a family reunion recently and I returned home with an empty casserole dish. Talk about a tried and true recipe!

1 large can cream of mushroom soup

16 oz. sour cream

4 - 6 cups of broccoli florets, light steamed (Frozen broccoli florets can be used as well. Just pop them in the microwave and thaw.)

3 eggs, lightly beaten

freshly ground black pepper

2 cups shredded cheddar cheese

1 sleeve buttery flavor crackers, crushed (I used Ritz)

half stick of butter melted

Preheat oven to 350 degrees.

In a large bowl, combine soup and sour cream and blend well. Mix in broccoli, eggs, pepper and cheese.

Pour into lightly greased 11 x 15 baking dish. Cover with foil and bake for 45 minutes.

Remove from oven and remove foil. Return to oven to 10 more minutes.  

Top with cracker crumbs and slowly drizzle butter over crackers.

Return to oven for another 5 - 10 minutes until crackers are browned.

Spinach Salad with Warm Bacon Dressing

Another wonderful summer time salad.  I love salads with a warm dressing which gently softens the greens.  Just imagine the flavors and textures of this salad.  The chewiness of the spinach, the saltiness of the bacon bites, the crunch of the red grapes and the creaminess of the blue cheese.  Yes, it is an amazing salad.

5 slices bacon, roughly chopped

1/4 cup white wine vinegar

1 t. honey

1 t. Dijon mustard

kosher salt and freshly ground black pepper

2 T. extra virgin olive oil

1 pound spinach, tough stems removed

2 cups seedless red grapes, halved

4 oz. blue cheese, crumbled (about 3/4 cup)

Cook the bacon in a medium skillet over medium heat, stirring occasionally, until crisp, 9 - 11 minutes.  Remove to drain on paper towels, reserving the drippings in the skillet.

Whisk in the vinegar, honey, mustard and 1/4 t. salt and pepper into the drippings.  Slowly whisk in the olive oil until emulsified.

Place the spinach in a large bowl and pour the warm dressing on top; add the grapes, blue cheese and the reserved bacon and toss.  Season with salt and pepper.

Garnish with croutons if desired.

From Food Network Magazine March 2014

Tapas Thursday - Garlic and Paprika Char-Grilled Shrimp

I've decided through the summer (and maybe beyond) to enjoy Tapas Thursdays.  These "small plates" may be just what you're looking for during these hot and humid months.  

1 pound uncooked medium or large shrimp. 

1 red bell pepper, coarsely chopped

1/2 cup olive oil

2 cloves garlic, crushed

1 t. smoked paprika

lemon wedges

Shell and devein shrimp, leaving tails intact.

Combine shrimp, bell pepper, oil, garlic and paprika in a large bowl.

 Place oil grilled pan over medium high heat.  Cook bell pepper until browned on both sides.  

Add shrimp towards the end of the bell pepper cooking time, cook, turning, until shrimp are changed in color.

Serve with lemon wedges.

From Tapas - Tantalizing Small Plates from the Mediterranean

Mediterranean Chicken Salad

It's the perfect time of the year to enjoy our deck during dinnertime.   This salad continued to evolve the more I assembled.  If you go through the ingredient list and find a certain item you don't enjoy, omit it.  These were some of my favorite Mediterranean flavors.  These salad has great textures and flavors that blend together beautifully.  A key component is McCormick Mediterranean Spiced Sea Salt  Pick some up the next time you're grocery shopping.  You'll thank me. 

1 T. olive oil

2 t. fresh lemon juice 

1 t. McCormick Mediterranean Spiced Sea Salt

1 pound boneless, skinless chicken tender, cubed into 2 inch cubes

Whisk the olive oil, lemon juice and spice blend in a medium bowl.  Add the cubed chicken and set aside.

4 - 6 cups baby spinach/arugula mix

2 small cucumbers, sliced lengthwise and sliced into 1/2 inch thick slices

2 green onions, thinly sliced

2 cups cherry tomatoes, sliced lengthwise

2 T. capers, drained

A dozen or so pitted Kalamata olives

2 T. chopped basil

2 T. chopped oregano

2 T. chopped mint

2 cups crumbled feta cheese

In a large shallow bowl, spread out the spinach and arugula and then add the remaining ingredients (EXCEPT FETA CHEESE) and set aside.

For the dressing:

1/2 cup olive oil

1/3 cup balsamic vinegar (or more to taste)

juice of half a lemon

1 t. McCormick Mediterranean Spiced Sea Salt

few grinds of black pepper

1 T. finely chopped garlic

Whisk together and set aside.

To cook the chicken:

In a large skillet, over high heat, add cubed chicken.  Stirring constantly, cook until chicken is cooked through.  Add 2 T. of the dressing and let it coat the chicken and thicken slightly.

Spoon the chicken over the salad and top with the crumbled feta.  Drizzle each serving with the dressing.

If you'd like to serve with pita bread, here's what I did.

Quarter pita bread and brush with olive oil.  Sprinkle with the McCormick Mediterranean Sea Salt and place in a 300 degree oven for about 3 - 5 minutes until heated through.

Smothered Pork Chops over Cheese Grits

Another winning recipes from Food Network Magazine (April 2014).  Very quickly cooked after a day at work and, as an added bonus, it's labeled as "low calorie" as well.  Win/Win!

2 t. vegetable oil

4 3/4 inch thick boneless pork chops (I used bone-in)

kosher salt and freshly ground black pepper

2 red onions, thinly sliced

1 T. all purpose flour

1 cup low-sodium chicken broth

1 by leaf

2 t. balsamic vinegar

3/4 cup quick cooking grits

1/2 cup finely shredded cheddar cheese

1 T. chopped fresh parsley, plus more for garnish

Heat the oil in a large non-stick skillet over medium high heat.  Season the pork with salt and a few grinds of pepper.  Cook until browned, 3 minutes, per side.  Transfer to plate.

Add the red onions to the skillet and season with a little salt.  Cook, stirring, until lightly browned, 3 minutes.  Reduce the heat to medium, stir in the flour and cook, stirring 2 minutes.  

Add the chicken broth and bay leaf.  Cook, stirring until thickened, about 3 minutes.  Add vinegar, then return the pork to the skillet to warm through.

Meanwhile, bring 2 1/4 cups water to a boil in a medium saucepan over medium high heat.  Add the grits and 1/2 t. salt.  Reduce the heat to low and cook, stirring, until thickened, 5 minutes.  Stir in the cheese.

Remove the pork from the skillet; discard the bay leaf and stir the parsley into the pan sauce.  Serve the pork with the grits.  Top with the pan sauce and more parsley.

Followers of the blog

Whether you are a semi-regular follower, an official signed, sealed and delivered member or only occasionally follow a "Pin" to reach my blog, I thank you.

I've been sitting at 123 official members for months now.  To liven things up a little, when I reach 250 members of the blog, we'll have a $50 gift certificate give away to Chef's Catalog.  The winner will be chosen at random from the 250 members of the blog.

So, dear hearts, if you haven't signed up to be a member, now is the time!

Jambalaya Soup

This recipe is based on a recipe from the June 2014 Food Network Magazine. I changed a few things slightly to use what I had one hand and was extremely pleased with the result. The Cajun Cornbread was the perfect accompaniment.

2 T. olive oil

12 oz. of tasso, andouillle or your favorite smoked sausage, diced**

1/2 yellow onion, diced

2 green onions, thinly sliced (save the green for your garnish please!)

1 stalk celery, diced

1 red bell pepper, diced

3 cloves garlic, finely diced

1 t. Cajun/Creole seasoning

4 cups chicken broth

1 cup long grain white rice

1 14 oz. can diced fire roasted tomatoes

1 bay leaf

Heat a large Dutch oven over medium high heat. Add the olive oil and sausage. Cook, stirring occasionally, until browned. Remove sausage to a small plate.

Add onions, celery and bell pepper to Dutch oven. Cook, stirring occasionally, until vegetables are softened, about 3 minutes. Add the garlic and Cajun/Creole seasoning and cook for 1 minute.

Add 1 1/2 cups water, chicken broth, rice, tomatoes and bay leaf.  Bring to a simmer and let cook for about 15 minutes until rice is cooked through. Remove bay leaf and add sausage. Taste and add additional salt or seasoning if desired.  

Ladle into bowls and top with the reserved green onion tops.

**You could also use chicken or shrimp.

Cajun Cornbread

I ventured away from my tried and true cornbread recipe and went far outside the box.  Cajun Cornbread had been tickling the back of my mind for awhile now and today was the day.  

One word.  Amazing.  Okay, two words.  Amazing/Delicious!

1 1/2 cups yellow self-rising cornmeal

1 cup buttermilk

1/3 cup vegetable oil

2 eggs, lightly beaten

1 can cream style corn

1/4 cup chopped pickled jalapenos

1 T. of the pickled jalapeno juice

1/2 large yellow onion, diced

1/4 cup diced red bell pepper

3/4 cup diced tasso or andouille (or your favorite smoked sausage) sauteed and cooled slightly

2 t. Cajun or Creole seasoning

1 t. hot sauce

In a large bowl, mix cornmeal, buttermilk, vegetable oil, eggs and and corn.  Add the remaining ingredients and mix well.

Preheat oven to 350 degrees.  Lightly grease a large, cast iron skillet and pour batter into the skillet.

Bake for 50 - 55 minutes.  Let cool in skillet at least 10 - 15 minutes before removing from skillet. 

Tapas Thursdays

Your Summertime Thursdays are about to take on an entirely new delicious meaning. Tapas Thursdays will premiere this week. I am very excited to share some "small plate" recipes from these two wonderful cookbooks this summer. 

Tapas are simply a wide variety of appetizers, or snacks, in Spanish cuisine. They may be cold (such as mixed olives and cheese) or hot, sweet or savory. In select bars in Spain, tapas have evolved into an entire, and sometimes sophisticated, cuisine. I hope y'all enjoy!