February 8th, 2007 by alice
Tags: Artichoke, Bake, Chicken
INGREDIENTS
- 1can condensedcondensed golden mushroom soup
- 3/4cup fire-roastedgreen chili salsa
- 1/4teaspooncumin
- 4boneless skinless chicken breasts
- 1 (14 ounce)can quarteredartichoke hearts(drained)
- 1 (2 1/4 ounce)can slicedblack olives(drained)
DIRECTIONS
- Combine soup, salsa and cumin in mixing bowl and set aside.
- Place chicken in 9×9 baking dish.
- Bake at 350 degrees for 20 minutes.
- Place artichoke hearts around chicken.
- Pour soup mixture over chicken.
- Sprinkle with olives.
- Bake 25 more minutes at 350 degrees.
Posted in Recipes | No Comments »
February 8th, 2007 by alice
Tags: Brown, Smokies, Sugar
INGREDIENTS
- 3 (16 ounce)packagesLittle Smokies sausage or hot dogs, cut in thirds
- 1lbbacon
- 1 (2 lb)bagbrown sugar, to taste
DIRECTIONS
- Cut bacon into thirds and wrap each strip around sausage or Hotdogs.
- Secure each one with a wooden toothpick* and stack them in a crockpot.
- Liberally cover smokies with brown sugar, leaving only the toothpicks exposed.
- Serve straight from the crockpot and watch em’ dissappear!
- *Securing them with toothpicks also makes it convenient to eat.
Posted in Recipes | No Comments »
February 8th, 2007 by alice
Tags: Corn, Pudding, Southern
INGREDIENTS
- 3cupscorn(canned or cut)
- 3eggs(slightly beaten)
- 1teaspoonsalt
- 1/8teaspoonpepper
- 3tablespoonsbacon grease
- 1 1/8cups scaldedmilk
DIRECTIONS
- Combine corn and remaining ingredients.
- Pour into a casserole dish that has been lightly sprayed with Pam and bake at 325 degrees for 30 to 40 minuites until firm.
Posted in Recipes | No Comments »
February 8th, 2007 by alice
Tags: Bearnaise, Eggs, Poached, Salmon, Smoked, Tarragon
INGREDIENTS
-
Blender tarragon Bearnaise
- 2tablespoonsdry white wine
- 2tablespoonstarragon vinegar
- 1tablespoon mincedshallots
- 1/2teaspoon choppedfresh tarragon
- 4black peppercorns, lightly crushed
- 3largeegg yolks
- 2teaspoonswater
- hot pepper sauce
- salt
- 1/2cup very warm to hotclarified butter
- 1/2teaspoon choppedfresh tarragon
-
Poached Eggs and Salmon
- 8largeeggs
- 8ouncessmoked salmon, thinly sliced
- 4crumpets or English muffins, split in half,toasted
DIRECTIONS
- Blender tarragon Bearnaise: Combine ingredients through peppercorns in a small saucepan and simmer over low heat until reduced to 1 T; sieve, let cool and set aside.
- In a blender, blend eggs, water, hot pepper sauce and salt on high speed for 1 minute; with machine running, add butter in a slow, steady stream; sauce should be thickened, if not, process another 20 seconds.
- Add reserved wine reduction to taste and blend; taste and adjust seasoning and add tarragon, blend just to combine; serve immediately or keep warm by submerging blender jar in warm (not hot) water.
- Poached Eggs and Salmon: Poach eggs; plate 2 crumpet halves per person; lay a slice of salmon over each toasted crumpet half; place an egg on top of each and pour bearnaise over.
Posted in Recipes | No Comments »
February 8th, 2007 by alice
Tags: Grits, Shrimp, Tomatoes
INGREDIENTS
-
Grits
- 2cupswater
- 2cupsmilk
- 1tablespoonbutter
- 2teaspoonssalt
- 1cupgrits
- 1/4cupheavy cream
- 2tablespoons freshly gratedparmigiano-reggiano cheese
-
- 1tablespoonbutter
- 1mediumonion, coarsely chopped
- 3clovesgarlic, finely chopped
- 1/4cupwhite wine
- 4bay leaves
- 1 (28 ounce)canwhole tomatoes, seeded and chopped,juices reserved
- 1pinchcayenne pepper, to taste
- 1/4cup loosely-packedfresh herbs, chopped,oregano,thyme,parsley
-
Shrimp
- 1tablespoonbutter
- 1lbshrimp, shells removed
- salt & freshly ground black pepper
- shavedparmigiano-reggiano cheese(to garnish)
DIRECTIONS
- Grits: In a saucepan bring to boil the water, milk, butter and salt; add grits and reduce heat to a simmer; cook, stirring frequently, 15-20 minutes or until it is smooth, thick and falls easily from a spoon.
- Add cream and cheese, stir to combine, cover tightly and set aside if need be.
- tomatoes: Meanwhile saute onions and garlic in butter until translucent, 2-3 minutes; add wine and cook until pan is dry, 2-3 minutes; add bay leaves, tomatoes and juice, and cayenne; reduce heat and simmer 10 minutes, until tomatoes have broken down and mixture is slightly thickened.
- Remove from heat, add herbs and cover; set aside.
- Shrimp: In a skillet over medium-high heat, saute shrimp with butter, salt and pepper until done.
- To Serve: Spoon grits into a soup plate, ladle with tomatoes and arrange shrimp over the top; garnish with cheese shavings.
Posted in Recipes | No Comments »
