GOOD FOODIE

Friday, July 27, 2012

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!

Thursday, July 26, 2012

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!

Wednesday, July 25, 2012

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:

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.
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.
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!

Sunday, July 22, 2012

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!

Friday, July 20, 2012

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!

Thursday, July 19, 2012

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!

Food Safety Tips
Protect yourself against food-borne illnesses.

1. Use a "refrigerator thermometer" to keep your food stored at a safe temperature (below 40 degrees fahrenheit).

Cold temperatures slow the growth of bacteria. Ensuring that your refrigerator temperature stays at 40 degrees Fahrenheit or colder is one of the most effective ways to reduce your risk of food-borne illness. You can buy a refrigerator/freezer thermometer at appliance stories, home centers (i.e. Home Depot), and kitchen stores including online ones, such as Cooking.com.

2. Defrost food in the refrigerator, the microwave, or in cold water... never on the counter!

Perishable foods should never be thawed on the counter for longer than two hours because, while the center of the food may remain frozen, the outer surface may enter the Danger Zone, the range of temperatures between 40 and 140 degrees fahrenheit, in which bacteria multiply rapidly. If you’re short on time, use the microwave or you can thaw meat and poultry in airtight packaging in cold water. Change the water every half-hour so it stays cold and use the thawed food immediately.

3. Always use separate cutting boards for raw meat/poultry/fish and cooked foods/fresh produce.

Bacteria from uncooked meat, poultry, and fish can contaminate cooked foods and fresh produce. An important way to reduce this risk is to use separate cutting boards for raw meat/poultry/ fish, and cooked foods/fresh produce.

4. Always cook meat to proper temperatures, using a calibrated instant-read thermometer to make sure.

One effective way to prevent illness is to use a food thermometer to check the internal temperature of meat, poultry, and egg dishes. The USDA Recommended Safe Minimum Internal Temperatures are as follows:

* Beef, veal, and lamb (steaks and roasts), fish - 145 degrees fahrenheit

* Pork and ground beef - 160 degrees fahrenheit

* Poultry - 165 degrees fahrenheit.

Cook meats like roasts and steaks to lower temperatures, closer to medium-rare, so that they retain their moisture. It is recommended that those who are at high risk for developing food-borne illness (i.e. pregnant women and their unborn babies, newborns, young children, older adults, people with weakened immune systems, or certain chronic illnesses) should follow the USDA guidelines.

5. Avoid unpasteurized/raw milk and cheeses made from unpasteurized milk that are aged less than 60 days.

Raw milk is milk from cows, sheep, or goats that has not been pasteurized (heated to a very high temperature for a specific length of time) to kill harmful bacteria that may be present. These bacteria, which include salmonella, E. coli and listeria, can cause serious illness and sometimes even death. The bacteria in raw milk can be especially dangerous to pregnant women, children, the elderly, and people with weakened immune systems or chronic illnesses. Raw milk cheeses aged 60 days or longer are okay, since the salt and acidity of the cheese-making process make for a hostile environment to pathogens.

6. Never eat "runny" eggs or foods, such as cookie dough, that contain raw eggs.

Even eggs that have clean, intact shells may be contaminated with salmonella, so it’s important to cook eggs thoroughly until both the yolk and the white are firm. Casseroles and other dishes containing eggs should be cooked to 160 degrees fahrenheit and you can use an instant-read food thermometer to check. Eggs should always be cooked fully and those who are at high risk for developing foodborne illness (pregnant women and their unborn babies, newborns, young children, older adults, and people with weakened immune systems or certain chronic illnesses should follow the USDA guidelines. If you can’t resist runny eggs or sampling cookie batter, use pasteurized eggs. They’re found near other eggs in large supermarkets.

7. Always wash your hands in warm soapy water for at least 20 seconds before handling food and after touching raw meat, poultry, or eggs.

You can pick up a lot of bacteria out in the world, so it’s important to always wash your hands before you eat or prepare food. You should also wash your hands after touching any uncooked meat, poultry, fish, or eggs, as the bacteria from these foods can contaminate cooked foods and fresh produce. Use soap and warm water and wash thoroughly for at least 20 seconds.

8. Always heat leftover foods to 165 degrees fahrenheit.

The USDA recommends heating all cooked leftovers to 165 degrees fahrenheit in order to kill all potentially dangerous bacteria.

9. Never eat meat, poultry, eggs, or sliced fresh fruits and vegetables that have been left out for more than two hours or more than one hour in temperatures hotter than 90 degrees Fahrenheit.

If you leave perishable foods out of the refrigerator or freezer for more than two hours they may enter the Danger Zone—the unsafe temperatures between 40 and 140 degrees Fahrenheit, in which bacteria multiply rapidly.

10. Whenever there’s a food recall, check products stored at home to make sure they are safe.

You should discard any food that’s been recalled because it’s associated with the outbreak of a food-borne illness. But, according to a survey conducted by Rutgers University during the fall of 2008, only about 60% of Americans search their homes for foods that have been recalled because of contamination. For more information on food recalls, visit the website Recalls.gov

ABOUT ME

Keith

I am a native of Philadelphia PA, USA; attended Darby-Colwyn High School 1973-76; attended Shippensburg University and majored in Journalism 1976-81; charter member of Kappa Omega Chapter, Kappa Alpha Psi Fraternity; served in US Air Force Reserves 1984-2006. I'm also a husband, father, and grandfather. My birthday is March 24th and my sun sign is Aries (The Ram). And, just so we're clear, let's establish from the door, Aries rules! Okay?

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