Fruit Pie with Crumb Topping

I can finally eat pie again...It's been months since I saw the movie, "The Help" I am over it now and I can eat pie again... (If you didn't see the movie, don't worry about it...Those that did, know what I'm talking about.

Here is a nice pie for the summer that you can serve at your next Barbecue...I'm serious. For this and any pies you make during these summer months....Shortcut your way to wonderful pies all summer. Prepare the crust and topping ahead, and keep them in the freezer.


INGREDIENTS: 


5 cup(s) blueberries

3/4 cup(s) granulated sugar

3 tablespoon(s) all-purpose flour

1 tablespoon(s) lemon juice

 1/8 teaspoon(s) salt

 1/2 Crumb Topping Easy Pie Crust

DIRECTIONS:

1.Preheat oven to 400 degrees. Combine 5 cups blueberries or other fruit with 3/4 to 1 cup granulated sugar, 3 tablespoons flour, 1 tablespoon lemon juice, and 1/8 teaspoon salt. Pour into Easy Pie Crust; sprinkle with 1/2 recipe Crumb Toppin.

2.Place on foil-lined baking sheet in lower third of oven; reduce heat to 350 degrees. Bake until fruit bubbles and crust browns, 1 1/2 hours. If topping begins to brown too quickly, tent with foil. Let cool 6 hours.



Total Time: 1 hour ,45 minutes

Prep Time: 15 minutes

Oven Temp: 400 Degrees

MMMMM, Enjoy!

Crescent City Jambalaya

Crescent City or Big Easy Jambalaya!!!!  Either way...You know I loves me some Jambalaya and I've got a dilly of a recipe for ya ,plus some shameless free advertising for the maker of my favorite rice mixes..Zararains.. I'm also their "friend" on Facebook too!

Anyway,  This classic dish is perfect for a Mardi Gras party or any get-together. If you're not from New Orleans (and I'm not!) it's a nice dish to serve on a summer night to some friends. Double the recipe to serve 16 by using two packages of Jambalaya Mix and doubling all the other ingredients if you're having a dinner party.



INGREDIENTS:

 1 tablespoon olive oil

1 medium onion, chopped

1 each medium green and yellow bell pepper, chopped

1 can (14 1/2 ounces) fire roasted or regular diced tomatoes, undrained

 1 cup water 1 package ZATARAIN'S® Jambalaya Mix, Original(See,I told you it was shameless free advertising!)

1 pound large shrimp, peeled and deveined ...(You can replace the shrimp with grilled chicken , cut pork or beef...)

1 package (12 ounces) andouille sausage, cut into 1/4-inch slices

 1/4 cup chopped fresh parsley (optional)

DIRECTIONS:


1. Heat oil in large deep skillet or 5-quart Dutch oven on medium heat. Add onion and bell peppers; cook and stir 7 minutes or until vegetables begin to soften.

2. Stir in tomatoes, water and Jambalaya Mix. Bring to boil. Reduce heat to medium-low; cover and simmer 15 minutes.

3. Stir in shrimp and sausage. Cover and cook 10 minutes longer or just until shrimp turn pink and rice and vegetables are tender, stirring occasionally. Remove from heat. Let stand 5 minutes. Sprinkle with parsley, if desired.

Prep Time: 15 minutes

Cook Time: 35 minutes

Serves: Makes 8 (1-cup) servings.

You could serve this with a nice bottle of Red wine.

Enjoy!

Broccolli, Ham & Pasta Salad

It's still summer folks and the heat is rising...You come home from a hard days work and you want something cool, yet tasty and good to eat. It helps if it's something that is healthy too..Like this!

INGREDIENTS:

1/2 cup(s) low-fat mayonnaise

1/3 cup(s) nonfat plain yogurt

1/4 cup(s) reduced-fat sour cream

3 tablespoon(s) rice vinegar or white-wine vinegar

1 tablespoon(s) Dijon mustard

1 tablespoon(s) honey, or more to taste

1 1/2 teaspoon(s) dried minced onion or dried chopped chives

1 1/4 teaspoon(s) dried tarragon or dill

1/2 teaspoon(s) onion salt or celery salt or 1/4 teaspoon of each

White pepper to taste

3 cup(s) (about 6 ounces dry) cooked whole-wheat fusilli or Penne pasta

4 cup(s) (about 1 1/2 large heads) chopped broccoli florets

1 1/2 cup(s) (8 ounces) diced ham, preferably reduced-sodium

1 large red or yellow bell pepper (or a combination), diced

1/4 cup(s) diced red onion, plus slices for garnish

1/3 cup(s) raisins

Freshly ground pepper to taste

4 cup(s) spinach leaves

DIRECTIONS:

1. To prepare dressing: Combine mayonnaise, yogurt, sour cream, vinegar, mustard, honey, onion (or chives), tarragon (or dill), and onion salt (and/or celery salt) in a bowl until well blended. Season with white pepper. Taste and adjust seasonings, if desired.
2. To prepare salad: Combine pasta, broccoli, ham, bell pepper, diced onion, and raisins in a large bowl. Add dressing and toss until evenly incorporated. Cover and refrigerate to blend the flavors for at least 30 minutes and up to 2 days.
3. Serve on a bed of spinach and radicchio, garnished with slices of red onion.

This goes well with a nice cariff of Ice Tea.

Enjoy!

Grilled Lamb Chops

Here it is a Sunday afternoon and I'm back on the grill again.  Not with your typical Burgers, Dogs or Steaks....but how about some Lamb Chops and vegatable kababs...Did I spell that right?

Before using, soak wooden skewers in a shallow bowl of water, 30 minutes. 


 INGREDIENTS:


 2 tablespoon(s) olive oil, plus more for grates

 2 medium (6 ounces each) zucchini, sliced crosswise into 16 rounds

 12 cherry or grape tomatoes

 Coarse salt and ground pepper

 1 cup(s) couscous

 1/3 cup(s) chopped fresh parsley, plus sprigs for garnish (optional)

 8 (3 to 5 ounces each) lamb rib chops, or 4 (6 to 8 ounces each) shoulder chops

 2 teaspoon(s) ground coriander Lemon wedges, for serving (optional).

DIRECTIONS:



1.Heat grill to high; lightly oil grates. Assemble four 8-inch-long presoaked wooden skewers; alternately thread zucchini, cut side down, and tomatoes. Place on a rimmed baking sheet, and drizzle with 1 tablespoon oil; season with salt and pepper. Set aside.

2. Place couscous in a medium bowl. Cover with 1 1/2 cups boiling water. Stir, and cover tightly with plastic wrap; let stand 5 minutes. Add 1 tablespoon oil and parsley. Season with salt and pepper, and fluff with a fork to combine. Cover again to keep warm; set aside.


3. Place lamb chops on baking sheet with kebabs. Rub both sides of chops with coriander; season with salt and pepper. Place chops and kebabs on grill. Cook, turning once, until chops are browned and cooked to desired doneness, 3 to 4 minutes per side (for medium rare), and vegetables are tender, 5 to 6 minutes per side. Serve chops and kebabs with couscous and, if desired, lemon wedges.

Total prep time is 40 minutes...This should serve about four people...

Enjoy!

Grilled Skirt Steaks

It's summer summer summer summertime and in the summertime..I'm of course going to be talking about grilling..
You know that I love Steaks...prepared any kind of way...So why wouldn't I write a post about grilling steaks? Huh? Why wouldn't I?

This no-fail Argentine classic, Grilled skirt steak, is even better with a choice of two chimichurri sauces: a red version made with cayenne, paprika, and saffron, and a traditional green one with garlic, parsley, vinegar, and herbs.

INGREDIENTS:

2 (1 pound each) skirt steaks, trimmed of all silver skin

1 teaspoon(s) kosher salt

1/2 teaspoon(s) freshly ground pepper

2 chimichurris (traditional and red)


DIRECTIONS:

1. Preheat a gas grill or a ridged grill pan to medium-high heat or prepare a fire in a charcoal grill, letting the coals burn until covered with white ash.

2. Season steaks with salt and pepper.

3. Grill for 4 minutes on each side for medium-rare; 5 1/2 to 6 minutes for medium.

4. Let rest 10 minutes before slicing thinly.

Serve with chimichurri sauces.

Enjoy!

Take Me Out To The Ball Game

It's summer and in the summer one tends to go to the baseball game...even if you're not a sports fan...(I am an avid sports fan!) and even though I bleed Phillie Red and White...I love this particular Hot Dog or rather Hot Sausage from Chicago....(Don't Judge me)

It's called the Chicago White Sox Italian Sausage...Don't ask me why...I don't know...but I like it! Why do I like it?  Well...look at the photo...What's not to like? Sauteed Green and Red peppers, Onions...Ahhhh!

Kiri Tannenbaum writes- -
According to the National Hot Dog & Sausage Council (NHDSC), this year baseball fans will consume more than 21 million hot dogs at stadiums across the country. That's enough to round the bases 29,691 times! Baseball fans are not just fans of franks. The NHDSC predicts ballparks will also serve nearly 5 million sausages this year."

  That's a lot of hot dogs... I don't know about other ball parks... but I like what they're servin in Cellular Field in Chicago!

Johnny Cakes!

It's Friday...For some reason I'm in Breakfast mode....What is the difference between Johnny Cakes and Pancakes?  Johnny Cakes are thicker. Outside of that....Not much ,but they are very good just the same.
Johnny Cakes are a beloved food  from the great state of  Rhode Island. Now you can make them yourself at home with this recipe.

INGREDIENTS:

• 2/3 cup(s) whole milk
• 1/4 cup(s) honey
• 1 teaspoon(s) grated lemon rind, divided
• 1/2 teaspoon(s) active dry yeast
• 1 1/2 cup(s) stone-ground yellow cornmeal
• 3 cup(s) fresh blackberries
• 1/4 cup(s) sugar
• 1 tablespoon(s) sugar
• 3 tablespoon(s) fresh lemon juice
• 2 large egg whites
• 1/4 cup(s) unsalted butter, divided
• 3 cup(s) vanilla ice cream

DIRECTIONS: 

 1.Combine milk, honey, and 1/4 teaspoon lemon rind in a small saucepan; cook over low heat until mixture reaches 110°F, stirring occasionally. Remove pan from heat, and add yeast; cover and steep 15 minutes or until yeast begins to foam. Whisk together cornmeal and milk mixture in a bowl until smooth. Cover and let rise in a warm place (85°), free from drafts, 30 minutes.


2.While batter is rising, place blackberries in a bowl; sprinkle with 3 tablespoons sugar. Stir in lemon juice and remaining 3/4 teaspoon lemon rind; allow berries to sit at room temperature 30 minutes, stirring occasionally.

3. Beat egg whites at low speed with an electric mixer until foamy. With machine running on low, add remaining 2 tablespoons sugar, 1/2 tablespoon at a time. Increase speed to medium, and beat until medium-stiff peaks form.

4. Once dough has risen and soaked up most of the liquid, fold one-third of beaten egg whites into dough batter. Add a second third of egg white mixture to batter, and fold until well incorporated. Fold in remaining egg whites, being careful not to overmix or deflate batter.

5. Heat 1 tablespoon butter in a cast-iron skillet over medium-high heat. Add batter, 2 rounded tablespoonfuls at a time, to form cakes about the size of silver dollars. Cook cakes 1 1/2 minutes on each side or until golden brown and cooked through. Transfer to a plate, and keep warm. Repeat with remaining butter and batter. Serve macerated blackberries and juices over cakes and ice cream.

Serve them with a glass of cold milk...You know how we do!

Enjoy!

Watermelon Slushie- A Cool Refreshing Drink!

I think my title says it all...Who can think about eating in this heat? So here are quick directions on how to make this delicious and refreshing drink!


INGREDIENTS:


2 cup(s) (1-inch pieces) seedless watermelon

1/2 cup(s) pomegranate juice

1/2 cup(s) ice cubes


DIRECTIONS:


In a blender,  just combine watermelon, pomegranate juice, and ice cubes. Blend until smooth. Pour into tall glass.

That's it!   Now turn off this computer and go make that drink!

Stay Cool people!

Creamy Pasta Salad

Look! I don't know where you guys live..But I presently live in Philadelphia PA. It is supposed to be 101 degrees today..Dangerous Heat!... I would suggest that you try to stay someplace cool today...Very cool..  If you must eat..I would suggest something like this cool Creamy Pasta Salad..

INGREDIENTS:


8 ounce(s) ditalini pasta

1 medium carrot, finely chopped

4 ounce(s) green beans, cut into 1/2-inch pieces

 Raw kernels from 2 ears of corn

1 medium fennel bulb, trimmed, cored, and cut into 1/2-inch chunks

2 tablespoon(s) fennel fronds, chopped

1 small red pepper, finely chopped

2 tablespoon(s) fresh flat-leaf parsley leaves, chopped

 1/2 cup(s) Light Ranch ressing

1/2 teaspoon(s) sugar

1/2 teaspoon(s) salt

1/2 teaspoon(s) freshly ground black pepper

DIRECTIONS:

1.Heat covered 3-quart saucepan of salted water to boiling on high. Add ditalini pasta and cook 6 minutes. To same saucepot, add carrot and green beans. Cook 3 minutes or until vegetables are tender-crisp. Drain pasta and vegetables into large colander and rinse with cold water until completely cool.

2.Transfer pasta and vegetables to large bowl. Add raw kernels, fennel bulb, fennel fronds, red pepper, flat-leaf parsley leaves, Light Ranch Dressing, sugar, salt, black pepper; stir until well combined.


Serve with a nice cold pitcher of Ice Tea....

Enjoy!  Stay Kool today, wherever you are!

Thai Style Melon & Beef Salad

Here is a nice cool recipe to top off this fourth of July week for you.  You can
give this Thai-style beef salad a sweet twist by adding thin matchsticks of melon to the mix.

Firm orange- or pale green-fleshed melon is equally good. The saltiness of the fish sauce helps to balance the sweetness of the melon.


INGREDIENTS:
12 ounce(s) beef sirloin or other boneless steak, about 1 inch thick, trimmed

1/4 teaspoon(s) kosher salt

1/4 teaspoon(s) freshly ground pepper

1/4 cup(s) lime juice

3 tablespoon(s) fish sauce (see Tips & Techniques) (Optional)

2 teaspoon(s) sugar

1 clove(s) garlic, grated or minced

1/2 teaspoon(s) crushed red pepper

1 medium-to-large firm ripe melon

1 small green bell pepper

1 small red bell pepper

6 cup(s) (about 1 head) lightly packed torn Boston lettuce

1/2 cup(s) slivered red onion

1/2 cup(s) thin cucumber slices, halved

1/2 cup(s) lightly packed fresh cilantro leaves

1/2 cup(s) lightly packed torn fresh mint leaves

DIRECTIONS:

1.Preheat Grill  To Medium.

2.Sprinkle both sides of steak with salt and pepper. Grill the steak about 5 minutes per side for medium-rare and 6 minutes per side for medium. Transfer the steak to a clean cutting board and let rest for 5 minutes before thinly slicing crosswise.

3.Meanwhile, whisk lime juice, fish sauce, sugar, garlic, and crushed red pepper to taste in a small bowl.

 Cut melon into enough 5-inch-long matchsticks to make 4 cups. (Reserve any remaining melon for another use.) Cut bell peppers into 2-inch-long matchsticks.

Combine the melon and peppers in a large bowl along with lettuce, onion, cucumber, cilantro, and mint.

4.Add the sliced beef to the salad. Whisk the dressing, pour it over the salad, and gently toss to combine.

Carb Servings: 1 fruit, 1 vegetable, 1 1/2 lean meat. Carbohydrate Servings: 1. Nutrition Bonus: Folate (23% daily value), Potassium (21% dv), Zinc (17% dv), Iron (15% dv).

Cooking Tips N Techniques(Don't sweat it!)

Fish sauce is a pungent condiment made from salted, fermented fish. Find it in the Asian section of large supermarkets and in Asian specialty markets. We use Thai Kitchen fish sauce, lower in sodium than other brands (1,190 mg per tablespoon), in our nutritional analysis. Naturally, because I'm allergic...I won't be using it...But for those who aren't allergic..I hope this was helpful.

Enjoy!

Vanilla Creme Brulee'

It's the day after the fourth and I figured a nice dessert like this would be in order.  You all should be so full of burgers and dogs and ribs by now , that this should come as a godsend! LOL!



INGREDIENTS: 1 cup(s) light cream or half-and-half

1 cup(s) heavy or whipping cream


 1 1/2 teaspoon(s) vanilla extract

5 large egg yolks

1/3 cup(s) granulated sugar


2 tablespoon(s) dark brown sugar


 DIRECTIONS:


1. Preheat oven to 325 degrees. Into 13" by 9" metal baking pan, pour 3 1/2 cups hot tap water; place in oven.

2. In microwave-safe 2-cup liquid measuring cup, heat creams in microwave on Medium (50% power) 5 minutes. Remove from microwave; stir in vanilla.

 3. Meanwhile, in 4-cup liquid measuring cup (to make pouring easier later) or bowl, whisk egg yolks and granulated sugar until well blended. Slowly whisk in warm cream until combined; with spoon, skim off foam.

 4. Partially pull out oven rack with baking pan. Place six 4-ounce ramekins in water in pan in oven. Pour cream mixture into ramekins. (Mixture should come almost to tops of ramekins for successful broiling later.) Carefully push in rack and bake custards 30 minutes or until just set but centers jiggle slightly. Remove ramekins from water and place on wire rack; cool 30 minutes. Cover and refrigerate until custards are well chilled, at least 4 hours or overnight.

 5. Up to 1 hour before serving, preheat broiler. Place brown sugar in coarse sieve; with spoon, press sugar through sieve to evenly cover tops of chilled custards. Place ramekins in jelly-roll pan for easier handling. With broiler rack at closest position to source of heat, broil custards 2 to 3 minutes or just until brown sugar melts. Refrigerate immediately 1 hour to cool custards and allow sugar to form a crust.

6. For Cappuccino Crème Brûlée: Prepare Vanilla Crème Brûlée as above in step 1. In step 2, add 4 teaspoons espresso coffee powder with vanilla to warm cream mixture. Complete recipe as in steps 3, 4, and 5.

Enjoy!

Texas Crawfish Potato Salad

Hello everyone and  Happy Fourth of July!  Here is a delicious dish that I probably can't eat (because I'm allergic to seafood)  Still I present this recipe for a delicious difference on the fourth.

Boil 1 lb. potatoes and two large eggs in salted water. I used a package of Dutch yellow peewee potatoes, but fingerlings or Yukon gold potatoes would work well too.

While the potatoes and eggs cook, make the dressing. Combine the following ingredients in a large measuring cup: 2/3 cup mayo, 1/4 cup Creole mustard (, the juice of half a lemon, and 1/4 cup pickle brine. Whisk to combine and set aside.

Cook 3 slices applewood bacon until crispy and crumble; set aside. Drain the grease from the pan and add 1 tbs. olive oil. Saute 1/3 cup sliced celery and 1/2 cup diced shallot for a few minutes...until they are softened a bit, but still a bit crunchy. Set aside to cool. Add 1 more tbs. olive oil to the pan and add 1/2 pound crawfish tails and 1 tbs. Cajun seasoning.

Cook until heated through over med heat. When the potatoes and eggs are cooked, cool. Peel and dice the cooled eggs and set aside. Place the cooled potatoes in a large bowl and cut into bite-sized pieces. Add the reserved shallot, celery, and bacon. Then, add 1/3 cup sliced cornichons, 3 sliced green onions, and the cooked crawfish.


Pour the dressing over the top and stir well to combine. Cover and refrigerate for a few hours to let the potato salad chill...and the flavors to combine. Serve as a side dish, or as a light Summer supper.

I got this recipe from my Facebook page, Zatarain's....They make wonderful food products from the New Orleans area...Dirty Rice, Jambalaya, Yellow Rice et al... If you're on Facebook be sure to find their page and like it...

Enjoy this dish and your Fourth of July!!