Arroz Con Pollo

Arroz Con Pollo

INGREDIENTS

  • 1/4 cup dry white wine
  • Pinch of saffron threads
  • 4 bone-in skin-on chicken thighs 6 ounces each
  • Kosher salt and freshly ground pepper
  • 1 tablespoon extra-virgin olive oil
  • 1 medium onion finely chopped
  • 1 red bell pepper finely chopped
  • 2 teaspoons minced garlic
  • 1 bay leaf
  • 2 cups chicken broth plus more if needed
  • 1 cup short-grain rice such as Calasparra, Arborio or Calrose
  • 2 tablespoons chopped parsley optional
  • 3/4 cup frozen peas thawed

INSTRUCTIONS

  1. Preheat the oven to 375 degrees F.
  2. Combine wine and saffron; let stand until ready to use.
  3. Season chicken on both sides with salt and pepper. Heat oil in a large pan over medium-high heat. Cook chicken, skin side down, until browned, 4 to 5 minutes.
  4. Flip, and cook until golden brown; transfer to a plate.
  5. Drain any excess oil, leaving 1 teaspoon of oil in the pan.
  6. Reduce heat to medium and cook onion, red bell pepper and garlic, stirring often, until tender, 5 to 7 minutes. Stir in wine-saffron mixture, 3/4 teaspoon salt, 1/2 teaspoon pepper, and the bay leaf.
  7. Cook until wine is almost completely evaporated, 5 to 10 minutes. Add chicken thighs, broth and rice; bring to a simmer.
  8. Cover the pan and place it in the oven. Bake for 30 minutes.
  9. Remove the pan from the oven. Stir the peas into the rice.
  10. Top with parsley and serve.

Southern Pecan Brownies

chocolate nut brownie cake decorated with strawberries

Southern Pecan Brownies

Ingredients

  • 1 cup butter
  • 1 1/2 (4-oz.) semisweet chocolate baking bars, chopped (6 oz.)
  • 2 1/2 teaspoons vanilla extract
  • 1 1/4 cups all-purpose flour
  • 1 cup Dutch-process cocoa
  • 1 1/4 teaspoons kosher salt
  • 1 2/3 cups granulated sugar
  • 1 cup packed light brown sugar
  • 3 large eggs
  • 1 large egg yolk
  • 1 cup chopped toasted pecans

Directions:

  1. Preheat oven to 350°F. Line 2 (8-inch-square) baking pans with parchment paper, leaving a 2-inch overhang on all sides to easily lift brownies out of pans.
  2. Place butter in a microwavable bowl, and heat on HIGH in 30-second intervals, stirring after each, until melted (about 1 minute total). Stir in chocolate until melted; stir in vanilla, and set aside.
  3. Stir together flour, cocoa, and salt in a large bowl; set aside.
  4. Place granulated sugar, brown sugar, eggs, and yolk in a large bowl. Beat with an electric mixer on high speed until pale and thick, about 1 1/2 to 2 minutes. Stir in melted chocolate mixture. Using a rubber spatula, gently fold in flour mixture. (Batter will be very thick.) Fold in pecans, if desired. Divide batter evenly between prepared pans.
  5. Bake in preheated oven until a wooden pick inserted in center of each pan comes out with a few moist crumbs and tops are set and shiny, 25 to 28 minutes. Remove from oven, and cool completely in pans on wire racks, 1 hour. Use parchment handles to lift cooled brownies from pans; cut and serve.

Peanut Butter and Oats Snack Balls

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Peanut butter and oats snack balls

Ingredients:

  • 1 cup quick-cooking oats
  • 1 cup coconut flakes
  • 1/2 cup natural, crunchy peanut butter
  • 1/3 cup honey
  • 1/4 cup ground flaxseed meal
  • 1/4 cup toasted wheat germ
  • 1 teaspoon vanilla
  • 1/4 cup mini chocolate chips

Directions:

  1. In a medium bowl, combine all ingredients except chocolate chips.
  2. Stir to combine.
  3. Add chocolate chips to mixture and stir again, just until combined.
  4. Using your hands, press firmly to form one-inch balls.
  5. Place in air-tight container and refrigerate as needed.

Golden Corn Fritters

Golden Corn Fritters

Ingredients:

  • 1 1/4 cups self-rising cornmeal mix
  • 1 1/4 cups all-purpose flour
  • 1/4 cup sugar
  • 1 teaspoon salt
  • 1 cup milk
  • 2 large eggs, slightly beaten
  • 1/4 cup (1/2 stick) butter, melted
  • 1 (15.25 ounce) can corn, drained
  • Vegetable oil, for frying

Directions:

  1. Heat oil to 325 degrees F.
  2. In a medium bowl, combine cornmeal mix, flour, sugar, and salt. In a small bowl, combine milk and eggs. Add milk mixture to cornmeal mixture, stirring well. Stir in butter and corn.
  3. Pour oil to a depth of 2 inches in a Dutch oven, or use a deep-fryer. Drop by tablespoons into hot oil. Cook 2 to 4 minutes, or until golden, turning once. Drain on paper towels.

 

Church Supper Spaghetti

Church Supper Spaghetti

Ingredients:

  • 1 pound ground beef
  • 1 large onion, chopped
  • 1 medium green pepper, chopped
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1 cup water
  • 2 tablespoons chili powder
  • 1 package (10 ounces) frozen corn, thawed
  • 1 package (10 ounces) frozen peas, thawed
  • 1 can (4 ounces) mushroom stems and pieces, drained
  • Salt and pepper to taste
  • 12 ounces spaghetti, cooked and drained
  • 2 cups shredded cheddar cheese, divided

Directions:

  1. In a large skillet, cook beef, onion and green pepper over medium heat until meat is no longer pink. Add tomatoes, water and chili powder. Cover and simmer for 30 minutes. Add the corn, peas, mushrooms, salt and pepper. Stir in spaghetti.
  2. Layer half of the mixture in a greased 4-qt. baking dish. Sprinkle with 1 cup cheese; repeat layers.
  3. Bake, uncovered, at 350° for 20 minutes or until heated through.

To give Church Supper Spaghetti a new flavor twist, use Italian, Mexican or Cajun diced tomatoes in place of the plain diced tomatoes.

Chicken Mushroom Spinach Lasagna

Chicken Mushroom Spinach Lasagna

INGREDIENTS

  • 2 1/2 Tbsp. olive oil
  • 1 cup chopped onion
  • 2 Tbsp. minced garlic
  • 8 oz. white mushrooms, thinly sliced
  • 1 tsp. dried basil
  • 1 tsp. dried oregano
  • 1/2 tsp. red pepper flakes
  • 1 1/2 tsp. kosher salt, divided
  • 1 (6 oz.) bag fresh baby spinach
  • 2 cups shredded cooked chicken
  • 2 1/2 cups low-sodium chicken stock
  • 1 1/2 cups milk (I used whole milk)
  • 1/4 tsp. nutmeg
  • 1/4 cup all-purpose flour
  • 1/2 cup shredded Parmesan cheese
  • 8 no-boil lasagna noodles
  • 1 1/4 cups shredded mozzarella cheese

 

INSTRUCTIONS

  1. Preheat the oven to 375 degrees F.
  2. Heat a large sauté pan over medium-high heat. When hot, add oil and then the onions, garlic, mushrooms, basil, oregano, red pepper flakes, and 1/2 teaspoon of salt. Sauté for 5 minutes or until the mushrooms soften while stirring occasionally. Make sure all of the liquid has evaporated from the mushrooms before going to step 3.
  3. Stir in spinach and cook until the spinach wilts. Then remove the pan from the heat and stir in the cooked chicken. Set aside.
  4. In a small saucepan, combine the chicken broth, milk, nutmeg, and remaining 1 teaspoon of salt. Bring to a slow simmer over medium heat. Once the mixture starts to bubble up around the edges, gradually whisk in the flour and let simmer until thickened, about 5-10 minutes. Stir in Parmesan cheese and then remove from heat.
  5. Pour 1/2 cup sauce into bottom of 10X10 square baking dish, top with 2 noodles, 1 cup chicken mixture, 1 cup sauce, and 1/4 cup mozzarella, making sure noodles are covered with sauce. You can even press them down lightly. Repeat 3 more layers with noodles, chicken, sauce, and cheese. Last layer will have slightly more sauce and remaining cheese on top.
  6. Cover baking dish with aluminum foil and bake for 25 minutes. Uncover and bake for 15 minutes longer. If desired, broil for 2-3 minutes for golden brown top. Let stand 5-8 minutes before serving.

Blueberry Scones with Lemon Glaze

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Blueberry Scones:

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 2 tablespoons sugar
  • 5 tablespoons unsalted butter, cold, cut in chunks
  • 1 cup fresh blueberries
  • 1 cup heavy cream, plus more for brushing the scones

Lemon Glaze:

  • 1/2 cup freshly squeezed lemon juice
  • 2 cups confectioners’ sugar, sifted
  • 1 tablespoon unsalted butter
  • 1 lemon, zest finely grated

Directions:

  1. Preheat the oven to 400 degrees F.
  2. Sift together the dry ingredients; the flour, baking powder, salt, and sugar. Using 2 forks or a pastry blender, cut in the butter to coat the pieces with the flour. The mixture should look like coarse crumbs. Fold the blueberries into the batter. Take care not to mash or bruise the blueberries because their strong color will bleed into the dough. Make a well in the center and pour in the heavy cream. Fold everything together just to incorporate; do not overwork the dough.
  3. Press the dough out on a lightly floured surface into a rectangle about 12 by 3 by 1 1/4 inches. Cut the rectangle in 1/2 then cut the pieces in 1/2 again, giving you 4 (3-inch) squares. Cut the squares in 1/2 on a diagonal to give you the classic triangle shape. Place the scones on an ungreased cookie sheet and brush the tops with a little heavy cream. Bake for 15 to 20 minutes until beautiful and brown. Let the scones cool a bit before you apply the glaze.
  4. You can make the lemon glaze in a double boiler, or for a simpler alternative, you can zap it in the microwave. Mix the lemon juice with the confectioners’ until dissolved in a heatproof bowl over a pot of simmering water for the double-boiler method, or in a microwave-safe bowl. Whisk in the butter and lemon zest. Either nuke the glaze for 30 seconds or continue whisking in the double boiler. Whisk the glaze to smooth out any lumps, then drizzle the glaze over the top of the scones. Let it set a minute before serving.

Frozen Lemonade Pie

Graham Cracker Crust:

  • 2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 7 tablespoons butter, melted

Lemonade Filling:

  • One 14-ounce can sweetened condensed milk, chilled
  • One 12-ounce container whipped topping, thawed
  • One 6-fluid-ounce can frozen lemonade concentrate, unthawed
  • 1 teaspoon candied lemon peel, for garnish

Directions:

  1. For the crust: Preheat the oven to 350 degrees F.
  2. In medium bowl, stir together the cracker crumbs, sugar and the melted butter until combined and resembles a wet sand mixture. Pour into a pie plate and press the mixture firmly along the bottom and sides. Bake for 7 to 8 minutes. Remove from the oven and let cool completely.
  3. For the filling: In a large bowl, add the sweetened condensed milk and whipped topping. Fold the two together gently until combined, being careful to keep the mixture light and fluffy. Add the lemonade concentrate and continue to gently fold. Be sure to avoid letting the mixture get too liquid-y. Pour the filling into the pie crust. Place in the freezer to chill overnight.
  4. Sprinkle with a little candied lemon peel and serve!

 

Strawberry Pie

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(Don’t mind me as I let the ice cream melt into the berries… yum yum yum!)

Strawberry Pie

  • 1 box of rolled 2-refrigerated pie crusts
  • 5 cups fresh strawberries, rinsed, hulled, sliced in half/quartered
  • 1/2 cup granulated sugar, or more depending on sweetness of berries
  • 3 Tablespoons cornstarch
  • 1/2 teaspoon fine sea salt
  • Milk, as needed
  • Turbinado sugar, as needed
  1. Follow pie crust package directions for thawing. Place the first pie crust into the pie plate and firmly press it into the bottom and sides of pie plate. Trim the excess dough leaving about a 1/2-inch overhang all around. Cover with plastic wrap and let chill in the fridge.
  2. Roll out the second pie crust until 10 inches in diameter. Cover with plastic wrap and let chill in the fridge for 5 minutes.
  3. Meanwhile, toss strawberries with sugar, cornstarch, and salt in a large bowl.
  4. Pour strawberries into the chilled pie crust. Cover with the rolled out top crust. Decorate the edges with a fork, or pinch together with your fingers to form crust. Chill pie while you preheat the oven to 450 degrees F, with a baking sheet inside to warm.
  5. Place chilled pie on the heated baking sheet. Brush top of the pie lightly with whole milk. Sprinkle with turbinado sugar. Use a knife to cut four slits/vent holes in the top of the crust. This is necessary to let the steam escape and prevent the top crust from exploding during baking.
  6. Bake at 450 degrees for 10 minutes. Then reduce heat to 350 degrees and bake for 15 minutes. Rotate the pie and continue to bake for another 20-30 minutes until the pie is golden brown. Let pie cool on rack before serving.

Frogsmore Stew

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Frogsmore Stew

  • 2 medium onions, peeled and quartered
  • 4 garlic cloves, smashed
  • 1 lemon, halved, plus extra lemon slices
  • 1/2 cup seafood seasoning, such as Old Bay
  • salt if needed
  • 2 pounds of small red potatoes, scrubbed and cut if preferred
  • 1 package turkey kielbasa, cut into pieces
  • 8 ears of corn, husked and halved (we used 4)
  • 2 pounds of shrimp, unpeeled
  • melted butter optional
  • garlic bread optional

Set a large roasting pan or stock pot over two burners.  Add three quarts of water, onions, garlic, seafood seasoning, lemon halves (squeezing their juice into the water before adding the shells), and salt (if needed).  Bring to a boil.  Add potatoes and kielbasa; return to a boil.  Cover with foil which lets some of the liquid evaporate, reduce the heat, and simmer until potatoes are just tender (20 minutes).  Add corn; increase heat to medium-high and cook, covered, until tender (5 minutes).  Top with shrimp; cover and steam (3 minutes).  Turn off the heat; stir shrimp into broth and let stand, covered, until cooked (2 minutes).  Serve with melted butter and lemon wedges.  Serves 8.