Posted at 8:30 am , on July 31, 2012
I guess you could say I’m still trying to make use of the zucchini this season. This summer the zucchini are so plentiful that they are practically giving them away at the farmers market. I loved the zucchini cupcakes we had a few weeks ago so much that I had to make some more. However these cupcakes are richer and more decadent with the addition of chocolate. I found a great recipe from the blog of Two Peas and Their Pod which was my inspiration. Once again, I substituted natural applesauce for the oil and it made the cupcakes ever so moist. These cupcakes disguise the zucchini so well you would never even know it was in there, unless I told you of course!
Posted at 8:57 am , on July 27, 2012
Are you ready for a second helping of fried green tomatoes? This time I’m going to Chef Paul Prudhomme and his recipe for “Kentucky Fried Tomatoes with Cream Gravy”. He places a fried green tomato slice over an English muffin and smothers it with a cream gravy that is out of this world. I was in the mood for biscuits and have to thank Joe’s brother Chuck for his biscuit recipe which turns out great every time. So pull out those leftover green tomato end pieces, flour mix and seasoning blend and get ready for some of the best biscuits and gravy you’ll ever have. Continue reading
Posted at 8:59 am , on July 24, 2012
Is there anything more southern than Fried Green Tomatoes? It’s become our tradition to have them at least one time every summer. This year I splurged and we had them twice but first I want to introduce you to my new favorite burger, the FGT Burger. It comes on a bun with 1/3 pound ground beef topped with provolone cheese, bacon, a slice (or two) of fried green tomatoes and for those who like mayo, a seasoned mayo special for you. I’ve never cared for mayo on a burger, a true mustard girl all the way, but my guys insisted on having a seasoned mayo on top of their FGT burger. The tomato is the star of this burger, I don’t know why we didn’t have them sooner!
Posted at 9:01 am , on July 20, 2012
Fresh corn cakes are something of a summertime favorite. Corn cakes take me back to the farm when we would sit around the table with a pot of pinto beans and skillet cornbread. These corn cakes are made with fresh corn and paired with a honey butter spiked with cayenne. I took half the batter and added some diced roasted poblano which turned out great. We had fresh corn cakes alongside grilled veggies and sliced ripe tomatoes straight from the farmers market. It was so satisfying!
Posted at 8:44 am , on July 17, 2012
What to do with the leftover rib rub and barbecue sauce? Here’s one idea, make a barbecued chicken pizza. California Pizza Kitchen made it famous but they aren’t the only ones who can make a tasty pizza. I had leftover flatbreads that would make a yummy pizza topped with barbecue sauce, fresh mozzarella slices, seasoned barbecue chicken, some red onion slices and cilantro thrown over the top just to make it pretty. It doesn’t matter whether you have leftovers from scratch or store bought, you can put this pizza together in no time and it will taste fantastic because you made it.
Posted at 8:43 am , on July 13, 2012
The most succulent tender ribs come from slow roasting. At least that’s my conclusion based on many attempts to get that tender fall off the bone ribs. I started with a dry rub inspired by Bobby Flay then sealed the ribs in a foil wrap and slow roasted for several hours. I placed the wrap on a broiler pan and filled the bottom pan with water which worked as a steam bath. I made a sauce using the new Rotel tomato sauce and rub seasonings. The sauce had a kick that complimented the ribs perfectly. We had a meal of ribs, roasted corn and tomato salad so there was plenty to eat but I swear we just couldn’t get enough of these ribs. Every time we picked up a rib the tender meat would just fall apart.
Posted at 8:31 am , on July 10, 2012
Recently I came across two separate recipes that I felt had to go together. One was Paul Prudhomme’s classic Barbecued Shrimp and the other was a Remoulade Slaw straight from the new Cooking Light magazine. Instantly I knew these two would go together to be the perfect Po’ Boy sandwich. But this isn’t your typical Po’ Boy, in that it isn’t deep fried, but lightly seasoned and pan fried in butter for a delicate crisp shrimp that is encased in a french roll with a spicy remoulade slaw and sliced cherry tomatoes. I made this one for Joe who loves the spicy food of Louisiana.
Posted at 8:42 am , on July 6, 2012
I love these zucchini cupcakes specifically because they contain no oil or butter yet they are incredibly moist and taste heavenly. The secret is to eliminate the oil or butter and add natural unsweetened applesauce. It’s a terrific substitute when using zucchini or carrots in cakes, cupcakes or breads. I’ve been using this recipe from the Southern Living 1993 annual edition for many years which is listed as a Zucchini Carrot Cake. I’ve made it in a bundt pan, a tube pan, a sheet cake, round layered cake and this time as cupcakes. I didn’t have any carrots but doubled the zucchini. The zucchini is plentiful this time of year and this is one way to disguise it in a way that everyone will love. I love zucchini many different ways, but my guys, not so much. However, they do love this recipe and I don’t feel guilty, except maybe for that delicious cream cheese frosting on top!
Posted at 9:13 am , on July 3, 2012
There’s nothing more New Mexican than having a burrito smothered in green chile sauce. Thick green chile sauce overflowing with melted cheese creates the most savory and mouth watering New Mexican cuisine. It’s just one of those things on my list that I can’t live without. I need to make room to refill my freezer with this year’s crop of Hatch green chile so I’ve been making a lot of favorites lately. This is definitely one of the best.