Watermelon Cooler

Recipe courtesy Paula Deen, 2008 Show: Paula's Home Cooking Episode: Garden Delights

4 cups sliced seedless watermelon, rind removed 1 cup lemon sorbet 1 lemon, zested 1 1/2 cups cold water Watermelon wedges and mint, for garnish


In a food processor, blend watermelon, sorbet, and lemon zest until very smooth. Stir in 1 1/2 cups cold water; cover and refrigerate until very cold. Serve over ice and garnish with watermelon wedges and mint.

Recipe from the Food Network

National Ice Cream Soda Day

Today is National Ice Cream Soda Day

Actually, June 20 and June 30 are both listed as National Ice Cream Soda Day, depending on which website you refer to. Take your pick . . . I chose June 30 because that is today's date . . .

My personal favorite ice cream soda is a Root Beer Float.

When I was a kid, my mom and dad used to take us to one of those drive in restaurants . . . Dog N Suds . . . they made the best Root Beer Floats!

Sometimes I'll get a strong craving for one (actually one of the things that will get me out to the grocery store fast) . . . I even have the big and thick Dog N Suds mugs that I found on eBay . . . I also have A&W mugs and those awesome milk shake glasses from Steak & Shake . . . I love ice cream sodas and the glassware associated with back in the day.

Some of my glassware collection





The way I make my Root Beer Float . . . chill the mug in the freezer, fill the mug with vanilla ice cream (I like to smoosh it a bit to make it soft enough to stir around, but that is my preference) . . . carefully pour chilled root beer over the ice cream. I like to make it thick, using more ice cream than root beer, stirring the root beer in a little at a time until it is just the way I like it . . . and eat it with a spoon . . . try it some time. I guess I should just put it in the blender, but that would ruin the fun.

So Delish . . .


Other than taking your favorite flavor of ice cream and adding your favorite soda, below are two basic recipes for old fashioned ice cream sodas from back in the day . . . I remember purposely missing the school bus home so I could stop off at the drug store soda fountain on my walk home to have a strawberry ice cream soda . . . mmmmm :)

Old Fashioned Ice Cream Soda
INGREDIENTS:

1/4 cup milk
3 tablespoons chocolate syrup
1 cup vanilla ice cream (or 1 large scoop)
club soda or seltzer water (cold)
canned whipped cream (optional)


DIRECTIONS:

Pour the milk into one tall 16-ounce glass.

Stir in syrup.

Add in ice cream and enough soda water or selzer to fill almost to top of glass.

Top with whipped cream if desired.

Serve with a long spoon and a big straw.




Strawberry Ice Cream Soda

INGREDIENTS:

strawberry jam
crushed fresh strawberries
heavy cream
strawberry ice cream
soda water
whipped cream
more berries for garnish or cherries


PREPARATION:

For each ice cream soda, put a heaping tablespoonful of strawberry jam and a heaping tablespoonful of crushed fresh strawberries in large (16 ounce size) glass. Add 2 tablespoons heavy cream and a big scoop of strawberry ice cream.

Fill up to 2/3 full with soda water, then add another big scoop of strawberry ice cream. Top with a dollop of whipped cream and a garnish of chopped berries, if desired. Serve with straws and a long iced teaspoon.

Caramel French Toast

1 cup of brown sugar
1/2 cup of butter
2 tablespoons of corn syrup
12 slices of regular sandwich bread
6 eggs, beaten
1 1/2 cups of milk
1 teaspoon of vanilla
1/4 teaspoon of salt

Combine sugar, butter, and corn syrup in a small saucepan; cook over medium heat until
thickened, stirring constantly.

Pour syrup mixture into a 13x9x2-in baking dish. Place 6 slices of bread on top of syrup mixture. Top with remaining 6 slices of bread.

Combine eggs, milk, vanilla, and salt, stirring until blended. Pour egg mixture evenly over bread slices.

Cover and chill 8 hours.

Bake, uncovered, at 350ºF. for 40 to 45 minutes or until lightly browned.

Serve immediately.

Yield: 6 servings

Hard Rock Cafe Baked Potato Soup

8 Bacon slices - fried & crumbled
1 cup Yellow onions - diced
2/3 cups Flour
6 cups Chicken stock - hot
4 cups Potatoes - baked, diced & Peeled
2 cups Heavy cream
¼ cup Parsley - chopped
1½ tsp Granulated garlic
1½ tsp Salt
1½ tsp Red pepper sauce
1½ tsp Coarse black pepper
1 cup Cheddar cheese - grated
¼ cup Green onions - diced



Chop bacon; reserve. Cook onions in remaining drippings over medium high heat until transparent, about 3 minutes.

Add flour, stirring to prevent lumps; cook for 3-5 minutes, until mixture just begins to turn golden.

Add chicken stock gradually, whisking to prevent lumps until liquid thickens.

Reduce heat to simmer and add potatoes, cream, chopped bacon, parsley, garlic, basil, salt, pepper sauce and black pepper.

Simmer for 10 minutes; do not allow to boil. Add grated cheese and green onions, heat until cheese melts smoothly.

Garnish each serving as desired with chopped bacon, grated cheese and chopped parsley.


Makes 8 Servings.

Perfect Crab Cakes

- serves 4 as a generous main course or 8 as an appetizer -

Adapted from The Dean & Deluca Cookbook by David Rosengarten, Joel Dean, and Giorgio Deluca

Ingredients

Canola or safflower oil for oiling the baking sheet
3/4 cup thick mayonnaise
1/4 cup sour cream
2 tablespoons whole-grain mustard
1 large egg, lightly beaten
2 pounds lump crabmeat, picked over to remove cartilage
Lemon wedges as an accompaniment

Procedure

1. Preheat the oven to 400°F and lightly oil a baking sheet.
2. Whisk together the mayonnaise, sour cream, mustard, and egg in a mixing bowl until combined well. (I realize now that the last time I made these, I seasoned lightly with salt and pepper at this point. It seemed odd to me that it wasn't part of the instructions. I don't know if it made a big difference or not.) Gently fold in the crab with a rubber spatula until just combined.
3. Gently form the mixture into eight 1-inch thick cakes and transfer to the baking sheet.
4. Bake the crab cakes for 15 minutes or so, or until lightly golden. Run a spatula under them once or twice to make sure they’re not sticking. When the cakes are ready, put them under a preheated broiler for 2 to 3 minutes, or until they’re lightly browned on top. Remove from broiler and let stand on the baking sheet for 5 minutes. Serve with lemon wedges.

Chicken Enchiladas

1 (1 pound) loaf processed cheese food, cubed
1 (16 ounce) container sour cream
2 (10.75 ounce) cans condensed cream of chicken soup
8 fluid ounces evaporated milk
1 teaspoon ground cumin
1 (10 ounce) can chicken chunks, drained
2 cups shredded Cheddar cheese
1 (4 ounce) can chopped green chile peppers
10 (10 inch) flour tortillas

Preheat oven to 350 degrees F (175 degrees C).

In a medium size microwave safe bowl, combine the processed cheese food, sour cream, 1 can of soup, and evaporated milk. Stir together, and heat in microwave oven until smooth, stirring at intervals. Add cumin to taste, and set aside.

In a medium size bowl, combine the chicken, remaining can of soup, shredded cheese, and green chile peppers. Drop spoonfuls of chicken mixture in center of tortillas, and roll up. Place in a lightly greased 9x13 inch baking dish. Pour reserved sour cream mixture over all.

Bake in the preheated oven for 20 minutes

Since I am cooking for one, I would adapt this recipe, taking the concept of ingredients into mind and adjusting the amounts accordingly. My chicken preference . . . frozen tenderloins from the freezer section . . . saute and cut into strips.

Credit: Dorie

http://groups.yahoo.com/group/Momsmenuplan/

Join one or all of Dorie's groups for awesome recipe sharing!

Peanut Butter and Jelly French Toast

12 slices bread 3/4 C. peanut butter 6 T. jelly or jam 3 eggs 3/4 C. milk 1/4 t. salt 2 T. butter or margarine Spread peanut butter on six slices of bread; spread jelly on six other slices of bread. Put one slice of each together to form sandwiches. In mixing bowl, lightly beat eggs; add milk and salt and mix together. Melt butter in large skillet over medium heat. Dip sandwiches in egg mixture; coating well. Place in skillet and brown both sides. Serve immediately. 6 servings. Dorie http://groups.yahoo.com/group/Momsmenuplan/

Bean Facts

1 cup of dried beans equals 8 ounces

1 cup of dried beans equals 2 to 3 cups of cooked beans

1 pound of dried beans equals 6 cups of cooked beans

One 15 to 16 ounce can of beans, rinsed and drained, equals 1 1/2 to 2 cups

Honey-Soy Chicken

Honey, soy sauce, and a splash of water make a simple sticky glaze. Lining the pan with aluminum foil eases after-dinner clean-up.

Serves 4

1/2 cup honey
2 tablespoons soy sauce
8 skinless chicken drumsticks (about 3 pounds total)
coarse salt and ground pepper


Directions

Preheat oven to 475 degrees. Line a shallow roasting pan or 9-by-13-inch baking dish with aluminum foil. In a large bowl, mix together honey, soy sauce, and 1/3 cup water. Add chicken, and toss to coat; season with salt and pepper. Transfer chicken and honey mixture to prepared roasting pan.

Bake chicken, basting with juices from edges of pan every 10 minutes, until well browned and an instant-read thermometer inserted into thickest part of drumstick (avoiding bone) registers 165 degrees, 30 to 40 minutes.

Serve chicken drizzled with pan juices.



I found this recipe on Martha Stewart's website while crusing the internet . . . as yet I have not tried it . . . will comment when I do. If you try this recipe, I'd love to hear your comments.


How I'd vary this recipe . . .

Since I only buy frozen chicken tenderloins or whole chickens, I'd use chicken tenderloins in this recipe, with the addition of garlic and sliced onions and serve over white rice.

Roasted Chicken Tips

To get flavor into the meat and not just on the skin, lift up the skin and rub garlic, salt and butter right on the chicken. Keep disposable plastic gloves on hand for this prep step.

Stuff the chicken with onions, celery, carrots and garlic to get flavor from the inside out. Lemons and onions gives the chicken an awesome lemony flavor.

To get even browning on the chicken, coat it with vegetable cooking spray before baking.

To prevent the skin from shrinking while cooking, use wooden picks to hold it back in place over the breast meat.

Yogurt acts as a marinade to tenderize the chicken and make it moist. It does inhibit browning, so be sure to wipe excess from skin and coat with cooking spray.

Tie the ends of the legs together with kitchen string. This will help the chicken hold a better shape while baking. (Personally, I don't do this . . . in my opinion, the chicken cooks better without doing it . . . however, if the appearance of the roasted chicken is important, tie the legs)

Bake on a wire rack in an aluminum foil-lined pan. It's all about not letting the chicken lounge in the drippings. Use a broiler pan with a rack, or place a rack in a pan that has at least 1-inch sides, such as a jelly-roll pan.

Got more tips? Please comment :)

Banana Coconut Cream Dessert

This recipe is begging for me to try. It is one of those quick and easy desserts you can control ingredients to make lower fat. Looks yummy . . . will comment when I try it out. If you make it before I do, please comment! By the way, keep an extra box of Bisquick around!

2 cups Original Bisquick® mix
2 tablespoons sugar
1/4 cup firm butter or margarine
1 package (4-serving size) vanilla instant pudding and pie filling mix
1 3/4 cups milk
2 medium bananas, sliced
2 cups whipped cream
1/2 cup toasted shredded coconut


1. Heat oven to 375°F. Mix Bisquick mix and sugar in medium bowl. Cut in butter, using pastry blender or crisscrossing 2 knives, until crumbly. Press in bottom of ungreased square pan, 9x9x2 inches.

2. Bake about 15 minutes or until light brown. Cool completely, about 30 minutes.

3. Make pudding mix as directed on package for pudding, using 1 3/4 cups milk; spread over crust. Top with banana slices. Spread whipped cream over top. Sprinkle with coconut. Cover and refrigerate at least 1 hour but no longer than 24 hours.


High Altitude (3500-6500 ft) No changes.

This recipe comes from Betty Crocker.com . . . on my link listing

Asian Chicken & Rice Bake

This is another one of those awesome Campbell Soup recipes that you can vary in so many ways by substituting or adding ingredients . . . like adding fresh mushrooms to this recipe.

From: Campbell's Kitchen

Prep: 5 minutes
Bake: 45 minutes

Serves: 4

Ingredients:

3/4 cup uncooked regular long-grain white rice
4 skinless, boneless chicken breasts halves
1 can (10 3/4 ounces) Campbell's® Condensed Golden Mushroom Soup
3/4 cup water
2 tbsp. soy sauce
2 tbsp. cider vinegar
2 tbsp. honey
1 tsp. garlic powder
Paprika

Directions:

Spread the rice in an 11 x 8-inch (2-quart) shallow baking dish. Top with the chicken.

Stir the soup, water, soy sauce, vinegar, honey and garlic powder in a medium bowl. Pour the soup mixture over the chicken. Sprinkle with the paprika. Cover.

Bake at 375°F. for 45 minutes or until the chicken is cooked through.

Tip: Add 2 cups frozen broccoli flowerets to the rice before baking.

Variation: Sprinkle with toasted sesame seed after baking.

Lemonade Party Cake

This recipe immediately caught my eye on Betty Crocker.com and now I have to find an excuse to make it . . . the only thing I will do different is make a cream cheese frosting.



Prep Time: 20 min
Start to Finish: 3 hr 10 min
Makes: 12 servings


1 box Betty Crocker® SuperMoist® lemon or yellow cake mix
Water, vegetable oil and eggs called for on cake mix box

1 can (6 oz) frozen lemonade concentrate, thawed

3/4 cup powdered sugar

1 container Betty Crocker® Whipped fluffy white or fluffy lemon frosting
Yellow colored sugar, if desired



1. Heat oven to 350°F (325°F for dark or nonstick pan). Make cake as directed on box for 13x9-inch pan. Cool 15 minutes.

2. Mix lemonade concentrate and powdered sugar. Pierce top of warm cake every 1/2 inch with long-tined fork, wiping fork occasionally to reduce sticking. Drizzle lemonade mixture evenly over top of cake. Run knife around sides of pan to loosen cake. Cover and refrigerate about 2 hours or until chilled.

3. Spread frosting over top of cake. Sprinkle with sugar. Store covered in refrigerator.


High Altitude (3500-6500 ft): Follow High Altitude directions on cake mix box.

Campbell's® Lemon Broccoli Chicken

I've mentioned that since I've become a widow cooking for one has become a chore and I use many shortcuts to make quick and easy meals. One of my secrets is using Campbell Cream Soups . . . their recipes are among my favorites . . . some I have used for years and years.

With the following recipe, I would use left overs from a previous meal . . . my favorite thing to do. For example, I'll cook a batch of chicken and vary the recipes so that I'm not bored with the same meal every night. Same with the broccoli . . . I'll steam a bunch at one time and use it for this recipe one night, another night a frittata . . . etc.

Another thing I love about these recipes . . . you can make different variations. I love mushrooms, so I would add mushrooms to this recipe if I have them available. How about using pork chops instead of chicken? The possibilities are endless . . . there is no need to be bored with recipes!



From: Campbell's Kitchen

Prep/Cook: 20 minutes

Serves: 4

Ingredients:

1 lemon
1 tbsp. vegetable oil
4 skinless, boneless chicken breasts
1 can (10 3/4 oz.) Campbell's® Condensed Cream of Broccoli Soup (Regular or 98% Fat Free)
1/2 cup milk
1/8 tsp. ground black pepper
4 cups hot cooked regular long-grain white rice

Directions:

CUT 4 thin slices of lemon. Squeeze 2 tsp. juice from remaining lemon.

HEAT oil in skillet. Add chicken and cook until browned.

ADD soup, milk, lemon juice and pepper. Top chicken with lemon slices. Heat to a boil. Cover and cook over low heat 5 min. or until done. Serve with rice.

Baked Smoked Ham

Ever since I found this recipe on David Ruggerio's PBS cooking show "Little Italy" (at least 15 years ago), it has been MY recipe for baked ham. I had tried various recipes, but this is "the one", even though it can get very messy putting the brown sugar on a very hot ham and ending up with burning hands. It is worth it!!

David Ruggerio remains my absolute favorite television chef even though he has not been on television since his unfortunate legal problems . . . not for me to judge! I do miss his sparkling wittypersonality, awesome recipes and "back in the day" stories that parallel my background and reminded me of my childhood . . . well, yeah, he's a sicilian italian. Come back David, your biggest fan misses you!

Here is the recipe for the most awesome baked ham ever . . .

1 large smoked ham, about 12 to 18 pounds
whole cloves
3 cups pineapple juice
I pound dark brown sugar
One 16-ounce bottle dark corn syrup

Preheat the oven to 325° F

Place the ham in a shallow pan. Score the fat and cover it with cloves. Pour the pineapple juice over the ham and bake for 12 minutes per pound.

After baking 1 1/2 hours, remove the ham from the oven and carefully (watch out . . . it is very hot) pat the brown sugar on top, completely covering the top of the ham. Gently pour the corn syrup over the ham, being careful not to disturb the sugar covering. Continue baking, basting every 15 minutes.

Remove the ham from the oven and continue basting until it is cooled, leaving a beautiful glazed look.

I use the remaining syrup as a "gravy" for the ham . . . added cornstarch makes it thicker. I don't measure . . . take a little cornstarch at a time until you get the desired consistency.

A video clip from the series "Little Italy"

Key Lime Cupcakes

Cake mix and ready-to-spread frosting make prep super easy.

Topping

1 box (4-serving size) vanilla instant pudding and pie filling mix
1 1/2 cups whipping cream
1/4 cup Key lime or regular lime juice
4 drops green food color
1 1/2 cups powdered sugar


Cupcakes

48 regular-size paper baking cups
1 box Betty Crocker® SuperMoist® yellow cake mix
Water, vegetable oil and eggs called for on cake mix box


Frosting

1 container Betty Crocker® Whipped fluffy white frosting
1 tablespoon Key lime or regular lime juice
1/2 teaspoon grated Key lime or regular lime peel



1. In large bowl, beat pudding mix and whipping cream with wire whisk 2 minutes. Let stand 3 minutes. Beat in 1/4 cup Key lime juice and the food color; stir in powdered sugar until smooth. Cover and refrigerate.

2. Heat oven to 375°F (350°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups. Make cake batter as directed on box. Spoon about 1 rounded tablespoonful batter into each muffin cup, using about half of the batter. (Muffin cups will be about 1/3 full.) Refrigerate remaining batter. Bake 12 to 16 minutes or until toothpick inserted in center comes out clean. Remove from pan to cooling rack. Repeat with remaining baking cups and batter. Cool cupcakes completely, about 15 minutes.

3. Remove paper baking cups from cupcakes. Swirl about 2 teaspoons topping on top of each cupcake.

4. Stir frosting in container 20 times. Gently stir in 1 tablespoon Key lime juice and the lime peel. Spoon frosting into 1-quart resealable food-storage plastic bag. Cut 1/2-inch opening from bottom corner of bag. Squeeze 1 rounded teaspoonful frosting from bag onto topping. Garnish with fresh lime wedge, if desired. Store in refrigerator.



This recipe comes from Betty Crocker.com . . .

Fruity Cream Cheese Muffins

Ingredients

1 1/4 C. flour
1 1/2 tsp. baking powder
1/2 tsp. salt
2/3 C. sugar
4 oz. cream cheese -- cut into 1/2-inch squares
1 egg
1/3 C. vegetable oil
1/2 C. milk
1 tsp. vanilla extract
1 C. frozen fruit (unthawed)

Directions

In medium bowl, sift together flour, baking powder and salt. Add sugar and mix well. Add cream cheese squares; coat well with flour mix. In another medium bowl, combine egg, oil, milk and vanilla. Add reserved dry ingredients and stir just until combined. Fold in frozen fruit. Preheat oven to 350 degrees. Fill greased muffin pans half full. Bake in preheated oven 20 to 25 minutes or until they test done.

Makes 10 to 12 muffins.

Sour Cream Muffins

Ingredients

1 C. sour cream
1 1/3 C. flour
2 tsp. baking powder
2 Tbs. sugar
1 egg yolk, beaten
1/2 tsp. soda
1/2 tsp. salt
1 egg white, beaten

Directions

Mix cream, sugar and salt. Add egg yolk and blend together. Sift flour, measure and then add soda and baking powder. Sift again. Add to creamed mixture and fold in egg white.

Bake in lined muffin tins at 350 degrees for about 10-12 minutes.

Yields 12 muffins.

Banana Bread Muffins

These simple muffins are a great breakfast treat or an easy snack. Make sure your bananas are super ripe: the blacker the better!

Ingredients

3 or 4 ripe bananas
1/3 C. melted butter
1 C. sugar
Raisins and/or nuts (optional)
1 egg beaten
1 tsp. vanilla
1 tsp. cinnamon
1 tsp. baking soda
Pinch of salt
1 1/2 C. flour

Directions

In a large bowl, smash bananas. Mix all the ingredients in, adding the flour last. Mix together with a fork. Pour mixture into a greased 4x8 loaf pan (muffin pan will do as well).

Cook at 350 degrees for 45 minutes or until desired color.

Something that I love to do with muffins and/or banana bread . . . ice them with cream cheese frosting . . . yum, try it some time . . . I posted the recipe that I use last week, check my blog labels for the post

Country Morning Muffins

Muffins are one of my favorite things! In the past week I have been searching for something that hits the spot since it seemed like everything was boring me . . . and muffins won. Now that I am in a muffin-obsessed mood, I'm on a quest for muffin recipes that I have not tried and will also post some of my favorite muffin recipes.

Here is one that you can vary by changing the type of fruit or add nuts, raisins, dried fruit . . . I like to make a basic batch of muffin batter, divide it up and make variations from one batch.


Ingredients

1 C. fresh or frozen fruit
2 C. all-purpose flour
4 tsp. baking powder
3/4 C. sugar
1 tsp. salt
2 eggs
1/2 C. butter, melted
1 C. milk
1/4 C. sugar
1/2 tsp. cinnamon


Directions

Cut fruit in small pieces. Combine flour, baking powder, 3/4 C. sugar, and salt into a mixing bowl. Stir in fruit until well blended. In a small bowl, beat eggs; add butter and milk. Stir into the flour mixture just to blend. Fill muffin cups 3/4 full. Sprinkle with 1/4 C. sugar and cinnamon.

Bake in 400-degree oven about 15 minutes.

Yield: 1 dozen muffins

Hush Puppies

This recipe comes from the Food Network website . . . from an episode of Emeril's show that I saw the other night and now I'm not going to be happy until I make some fried fish with these hush puppies.

Vegetable oil, for frying
1 cup yellow cornmeal
1 cup all-purpose flour
2 teaspoons sugar
1 1/2 teaspoons salt
1 1/4 teaspoons Essence
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon freshly ground black pepper
2 eggs, beaten
1 cup buttermilk
1 large onion, grated
1/2 cup finely chopped green onions
2 jalapenos, seeded and minced

Preheat a deep-fryer fill with oil to about 3/4 of the way full to a temperature of 375 degrees F.

While the oil is heating, combine the cornmeal, flour, sugar, salt, Essence, baking powder, baking soda and black pepper in a mixing bowl and whisk to combine. In a second mixing bowl, whisk together the eggs, buttermilk, grated onion, green onions and jalapenos. Add the wet ingredients to the dry ingredients and stir just until a batter comes together. Be careful not to overmix.

When the oil is hot, drop 1 1/2 tablespoons of the batter into the hot oil and fry, turning occasionally, until golden brown on all sides and cooked through, 3 to 4 minutes. Remove using a slotted spoon and let rest on a paper lined plate briefly before serving hot. Repeat with remaining batter.

Yield: About 2 1/2 dozen hush puppies

Emeril's "Essence" Creole Seasoning

BAM . . . kick anything up a notch

(also referred to as Bayou Blast)

2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Combine all ingredients thoroughly.

Yield: 2/3 cup

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch
Published by William Morrow, 1993.

Pan Fried Fish

This recipe is from the Food Network website for pan fried catfish . . . I saw this episode of Emeril's show the other night and was particularly interested in the crispness of the fish and wanted to try out this technique/recipe for coating the fish.

Personally, I coat the fish with a light dusting of corn meal, garlic powder, red pepper and dill to pan fry my fish, but I thought I would try kicking it up a notch and using Emeril's recipe . . . will include my comments after I have tested it on Tilapia, my favorite fish.


1 1/2 pounds catfish fillets, cut on the diagonal into 1-inch strips
1/2 cup buttermilk
2 tablespoons Creole mustard
1 tablespoon Essence, recipe follows
1 tablespoon minced garlic
2 teaspoons red hot sauce
Vegetable oil, for frying
1 cup flour
2/3 cup cornmeal
1 tablespoon salt


Place the catfish in a non-reactive bowl. In a second bowl, whisk together the buttermilk, mustard, Essence, garlic and hot sauce and pour over the fish. Stir to thoroughly coat, cover with plastic wrap, and refrigerate for 1 hour.

Preheat 3/4-inch of oil in a large Dutch oven or heavy cast iron skillet to a temperature of 350 degrees F.

Remove the fish from the refrigerator. Combine the flour, cornmeal, and salt in a re-sealable plastic food storage bag and shake to blend. Using a fork, remove the fish fingers, a few pieces at a time, from the marinade, allowing excess marinade to fall from the fish. Transfer the fish to the flour-cornmeal mixture and toss to coat. Transfer to a plate and repeat with the remaining fish.

Fry the fish, in batches if necessary, turning to promote even browning, until golden brown, crispy, and cooked through, 2 to 3 minutes per side. Using a slotted spoon, transfer to a paper-lined plate to rest briefly before serving.

Paula Deen's Crab Cakes

In my quest for the perfect crab cake recipe, I could not leave out Paula Deen's recipe. As I've mentioned with my other entries, I'll comment on each one as I test them out . . . and I will, crab cakes is one of my favorite things!




1 pound crabmeat, picked free of shells
1/3 cup crushed crackers (recommended: Ritz)
3 green onions (green and white parts), finely chopped
1/2 cup finely chopped bell pepper
1/4 cup mayonnaise
1 egg
1 teaspoon Worcestershire sauce
1 teaspoon dry mustard
1/2 lemon, juiced
1/4 teaspoon garlic powder
1 teaspoon salt
Dash cayenne pepper
Flour, for dusting
1/2 cup peanut oil


Favorite dipping sauce, for serving

In a large bowl, mix together all ingredients, except for the flour and peanut oil. Shape into patties and dust with flour. Heat oil in a large skillet over medium heat. When oil is hot, carefully place crab cakes, in batches, in pan and fry until browned, about 4 to 5 minutes. Carefully flip crab cakes and fry on other side until golden brown, about 4 minutes. Serve warm with preferred sauce.

New Orleans Crab Cakes

This recipe was featured on Tyler Florence's show from the Food Network on crab cakes . . . part of my series of crab cake recipes . . . as I try these recipes, I'll add my comments.




1 1/2 stalks celery heart, finely chopped
1/2 red bell pepper, finely chopped
1/2 medium white onion, finely chopped
2 bunches of scallion, green part only, finely chopped
2 teaspoons dried basil
1 tablespoon fresh oregano leaves, chopped
2 teaspoons fresh thyme leaves
Salt
Freshly ground black and white pepper
1/2 teaspoon dill weed
1/2 cup parsley leaves, finely chopped
3 cloves garlic, finely chopped
2 egg whites, beaten to stiff peaks
1/2 cup smoked salmon
1 cup whipped cream
1/2 lemon, juiced
Hot sauce (recommended: Crystal's)
1 pound jumbo lump crab
3 cups seasoned bread crumbs
5 tablespoons corn or vegetable oil, for frying
2 tablespoons butter, for frying

Serving suggestion: Remoulade

In a big heavy bottomed frying pan saute celery, peppers, onions, scallions in butter and oil. Add oregano, basil and thyme, salt and white pepper. Lastly add parsley and garlic and cook until soft. Leave to cool.

Finely chop smoked salmon, then flatten it, using the blade of a kitchen knife. Add the salmon to the whipped cream in a large mixing bowl. Add dill and season with salt and white pepper. Add 1/2 of the lemon juice and blend gently with spoon. Add 1 tablespoon of the sauteed vegetables and herbs to the mousse. Fold egg whites into mousse.

Check the crabmeat for pieces of shell and put in a large clean bowl.

Season with a handful of bread crumbs, salt, pepper, hot sauce and remaining lemon juice.

Fold in mousse, taking care not to over mix it. Fold in the rest of the vegetables and herbs and a handful of bread crumbs. Blend it together very carefully with your hands taking care not to break up any of the crabmeat and overwork the mousse.

Gently work into little cakes and bread them with more bread crumbs. Set aside.

Heat the butter and oil in a large heavy-bottomed frying pan. Fry the crab cakes until golden brown on each side. Only turn them once after the bottom side is browned.

Blonde Remoulade:

1 cup mayonnaise
1 tablespoon red bell pepper, finely chopped
3 tablespoons green onion, finely chopped
1 garlic clove, finely chopped
1 1/2 tablespoons Creole mustard
1/2 teaspoon Creole seasoning
1 teaspoon capers, roughly chopped
3 tablespoons parsley leaves, finely chopped
1 teaspoon hot sauce (recommended Crystal's)
1 teaspoon lemon juice

Chop all vegetable ingredients. Place in bowl and add remaining ingredients. Mix thoroughly then refrigerate.

*Cook's Note: It's best if you can make it the day before, using a food processor will make your sauce watery.

Yield: 6 to 8 servings

The Ultimate Crab Cakes with Remoulade Sauce

OMG I made the mistake of watching Tyler Florence's show on the Food Network the other day . . . all about crab cakes. It got my mouth watering for one of my favorite things . . . and although I have a personal recipe that I will also post, I have not found that perfect crab cake recipe that totally hits the spot for me.

So . . . in celebration of that fabulous show on crab cakes and finding the perfect recipe, this entry is the first in a series of crab cake entries . . .




2 pounds russet potatoes, cut into 1-inch cubes
1 cup whole milk
2 garlic cloves, smashed
1/4 bunch fresh thyme sprigs
2 bay leaves
1/2 teaspoon whole black peppercorns
1 pound fresh jumbo lump crabmeat
2 teaspoons salt
2 tablespoons unsalted butter
1/2 bunch fresh chives, finely chopped
3 cups bread crumbs
5 tablespoons vegetable oil, for frying
Lemon slices, for garnish
Green salad, as accompaniment

Remoulade, recipe follows

Put potatoes in a large pot and cover with cold water. Add salt and bring to the boil, uncovered. Simmer for about 20 minutes until there is no resistance when a fork is inserted.

Drain the potatoes and make sure they are dry. Mash them in a large bowl until all there are no lumps.

While the potatoes are cooking, heat the milk, garlic, thyme, bay leaves, peppercorns and 1 tablespoon of butter in a large saucepan over a medium heat. Do not let it boil. Using a sieve, strain the milk and herbs into the potatoes and mix thoroughly. Add the chopped chives and season with salt and pepper.

Check crabmeat for pieces of shell. Cover with cling-film and leave in the refrigerator until ready to use. Remove and fold carefully into the potatoes. Using your hands shape the mixture into medium sized patties, taking care to flatten out the centers and smooth out the top.

Roll them in bread crumbs and shake off excess.

Coat a large non-stick skillet with a 1/4-inch of oil and heat over a medium heat until it begins to smoke slightly. Pan-fry the crab cakes until brown, about 5 minutes on each side, turning carefully with a spatula. 
Remove from pan and serve on a large flat dish with Remoulade.

Garnish with slices of lemon and serve with a green salad.



Remoulade:

2 cups mayonnaise
1 teaspoon Dijon mustard
2 tablespoons cornichons or sour gherkins, minced
3 tablespoons capers, minced
1 garlic clove, minced
2 tablespoons chopped parsley leaves
1 tablespoon chopped tarragon leaves
1 1/2 anchovies, minced

Several dashes hot pepper sauceMix all the ingredients together in a bowl. Refrigerate for 30 minutes before serving.

Yield: 6 servings

Butter Cream Frosting

Ingredients

2 Tbs. flour
1/2 C. milk
1/4 lb. butter
1/2 C. sugar
1 tsp. vanilla


Directions

Mix flour and milk. Cook over low flame until thickened. Let cool. Cream butter and sugar. Beat for 5 min. Add cooled paste and add vanilla. Beat another 6 minutes.



This covers a larger cake, but I would double it for a layer or bundt cake.

Butter Frosting

Ingredients

1/4 C. butter
3 1/2 C. sifted powdered sugar
2 Tbs. rum (or 1/4 tsp. rum flavoring plus 2 Tbs. milk)
Milk


Directions

In a medium mixing bowl, beat butter until fluffy. Gradually add 2 C. of the powdered sugar, beating well. Slowly beat in the rum or rum flavoring and 2 Tbs. milk. Slowly beat in remaining powdered sugar. Beat an additional milk, if needed to reach piping or spreading consistence.

Yield about 1 2/3 cups

Bakers Fudge Frosting

Ingredients

4 (1 oz.) squares unsweetened chocolate, cut into pieces
1/2 C. cold milk
2 egg yolks, well beaten
1 1/2 C. sugar
1 Tbs. butter
1 tsp. vanilla


Directions

Cook chocolate and milk over low heat, stirring constantly, until smooth and blended. Beat egg yolks with 3 Tbs. of the sugar. Add remaining sugar to chocolate mixture and cook, stirring, until smooth. Whisk in egg mixture and butter and cook 1 minute. Remove from heat and add vanilla. Beat until thick and creamy.

This makes enough frosting to fill and frost two layers.

Cream Cheese Frosting

Ingredients

1 lb. confectioners’ sugar
1/2 C. butter, softened
8 oz. cream cheese, softened
1 Tbs. genuine vanilla extract


Directions

To make frosting, beat butter and cream cheese together until smooth; beat in vanilla until well-mixed. Gradually add confectioner's sugar until it is all incorporated. Frost cake.

Corn Casserole

1 (15 1/4-ounce) can whole kernel corn, drained
1 (14 3/4-ounce) can cream-style corn
1 (8-ounce) package corn muffin mix (recommended: Jiffy)
1 cup sour cream
1/2 cup (1 stick) butter, melted
1 to 1 1/2 cups shredded Cheddar

Preheat oven to 350 degrees F.

In a large bowl, stir together the 2 cans of corn, corn muffin mix, sour
cream, and melted butter. Pour into a greased 9 by 13-inch casserole dish.

Bake for 45 minutes, or until golden brown.

Remove from oven and top with Cheddar.

Return to oven for 5 to10 minutes, or until cheese is melted.

Let stand for at least 5 minutes and then serve warm.



NOTE FROM GINA:
In my opinion, a whole stick of butter is not necessary,
half is enough . . .

Sour Cream Chicken Casserole

This rich casserole is very creamy, but simple to throw together.

Ingredients

3 C. cooked, diced chicken
1 8 oz. bag noodles, cooked al dente to pkg. directions, drained
1 small can mushrooms
2 cans cream of chicken soup
1 16 oz. sour cream
8 oz. Swiss cheese

Directions

Preheat oven to 350 degrees. Lightly grease a 9x13" casserole dish. Combine the chicken, noodles, mushrooms, soup and sour cream together. Pour into the casserole dish. Sprinkle with the cheese. Bake for 45 minutes.


This recipe comes from Recipe4Living

Chicken and Tortilla Casserole

Green chilies and corn tortillas make this south of the border casserole a sure thing.

Ingredients

1 10 3/4 oz. can cream of mushroom soup
1 10 3/4 oz. can cream of chicken soup
1 10 oz. can diced tomatoes with green chilies
1/2 C. chicken broth
2 C. diced chicken; precooked
12 corn tortillas, torn in pieces to fit pan
1/2 C. chopped onion
2 C. shredded cheddar cheese

Directions

Preheat oven to 350 degrees. Lightly mist 9x13" casserole dish with non-stick cooking spray. Blend soup, tomatoes and chicken broth together until smooth. Layer half of chicken, tortillas, onion, cheese and soup mixture. Repeat layers ending with the grated cheese. Bake 1 hour, uncovered.

This recipe comes from Recipes4Living

Potato Soup with Shrimp

1/2 stick butter
1 small onion, diced
2 medium carrots, diced about the same size as the onion
2 tablespoons all-purpose flour
8 medium russet potatoes, peeled and cubed
4 cups milk, whole, reduced fat (2 percent) or low fat (1 percent)
2 chicken bouillon cubes, dissolved in 1/2 cup hot milk or chicken broth
1 cup half-and-half
1 teaspoon salt
1/4 teaspoon pepper
2 cups salted water
1 pound medium shrimp
Crumbled bacon bits, for garnish
Grated sharp Cheddar, for garnish
Dill sprigs, optional garnish

In a 4-quart saucepan, melt the butter and saute the onion and carrots until both are slightly tender, about 5 minutes. Whisk in the flour and cook for 1 minute. Add the potatoes, milk, and dissolved bouillon cubes. Cook over medium heat for 15 minutes, until the potatoes are very soft and some of them have begun to dissolve into mush. Add the half-and-half, salt, and pepper.

In a small saucepan, bring 2 cups lightly salted water to a boil. Add the shrimp all at once and stir well. Watch the shrimp closely; as soon as they all turn pink, about 2 to 3 minutes, turn off the heat and drain. The shrimp should be slightly undercooked. When they are cool, peel them, and chop roughly into big chunks. Add the shrimp to the soup and stir well. Serve soup sprinkled with bacon bits and grated cheese. Garnish with dill sprigs, if desired.

Cook's Note: If you don't have access to shrimp, use corn.

Recipe courtesy of Paula Deen, The Food Network

Oven Fried Potato Wedges

3 large baking potatoes
1/2 cup mayonnaise
1/2 teaspoon hot sauce
1/4 teaspoon onion salt
1/2 teaspoon House Seasoning, recipe follows
1/8 teaspoon black pepper
2 cups cornbread dressing mix

Preheat the oven to 375 degrees F.

Wash the potatoes and cut each into 6 thick wedges. Mix the mayonnaise with the hot sauce, onion salt, House Seasoning and pepper. Coat the potato wedges with the mayonnaise mixture and roll them in the dressing mix. Place in a greased baking dish and bake for 45 to 50 minutes, or until the potatoes are tender. Serve with your favorite dip.

House Seasoning:

1 cup salt
1/4 cup black pepper
1/4 cup garlic powder

Mix ingredients together and store in an airtight container for up to 6 months.

Recipe from Paula Deen, The Food Network

Cooking tips - Using Apple Cider Vinegar

Apple cider vinegar is one of those versatile ingredients that has an amazing array of uses in cooking. Not only can it be used as an effective substitute, it enriches the flavors of numerous foods, is a major ingredient in most condiments, used to tenderize meats and even adds luster to the crust of homemade bread.

Use the following apple cider vinegar cooking tips for a wide variety of uses in numerous categories:


FRUITS AND VEGETABLES

Help remove chemical spray residues and/or bugs on fruits and vegetables by soaking fruits and vegetables in water treated with apple cider vinegar (1 tablespoon per gallon) and rinse thoroughly.

Help kill bacteria on fruits and vegetables by soaking fruit and vegetables in water treated with apple cider vinegar (2 tablespoons per pint) and rinse thoroughly.

Prevent cut and peeled fruits and vegetables from browning, such as apples, pears, and potatoes, by placing the cut up pieces into an apple cider vinegar solution (1 tablespoon per gallon of water), refrigerated until ready to use.

Steamed vegetables will retain their bright colors with 1 tablespoon vinegar added to the water used for steaming instead of table salt.

Dried beans will be less gas-producing when eaten by adding vinegar to the soaking water and then add vinegar as it cooks.

Preserve left over ginger root. Peel, then slice or grate the ginger, place in a glass jar, cover with apple cider vinegar and store in the refrigerator.

Eliminate cabbage odor by adding vinegar to the cooking water.

Add a teaspoon of vinegar when cooking fruit to improve the flavor.

Add a tablespoon of vinegar to fruit gelatin to hold it firm.



EGGS

Add 1 or 2 tablespoons to the cooking water when making hard boiled eggs to prevent the whites from leaking from shell cracks.

Add 1 or 2 tablespoons in the poaching water will help the eggs keep their shape.

In baking, it is an effective substitute for eggs. Substitute 1 tablespoon for each egg needed.

When coloring Easter eggs, add 1 teaspoon with each ½ cup of hot water, then add food coloring to keep the colors bright and prevent uneven or streaky colors.



MEATS

Marinating meat in vinegar kills bacteria and tenderizes the meat. Use one-quarter cup vinegar, adding herbs to taste, for a two to three pound roast.

Tenderize very tough pieces of meat in a marinade overnight in the refrigerator.

Make your own vinegar based barbeque sauce that will add flavor and tenderize meat.

Improve the gamey flavor of wild meat by soaking the meat in a vinegar-water solution prior to cooking.

When boiling meat, add a tablespoon to the cooking water to improve flavor, texture and tenderize.

When boiling ham, add a tablespoon to the cooking water to cut the salty taste and improve flavor.

Rub vinegar on the cut end of uncooked ham to prevent mold.



FISH

Scale fish more easily by rubbing with vinegar before scaling.

Soak fish in vinegar and water before cooking to bring out the flavor and tenderize the flesh.

Give canned fish and shrimp a freshly caught taste by soaking in a mixture of sherry and 2 tablespoons of vinegar.



BAKING

Add 1 tablespoon for every 2 1/2 cups of flour to help bread rise (reduce water amount by the same amount of vinegar used).

Add luster to the crust of homemade bread by brushing the top of the bread with vinegar two minutes before it is finished baking.

For fluffy meringue, beat 3 egg whites with a teaspoon of vinegar.

For an exceptional flaky pie crust, add 1 tablespoon vinegar to your pastry recipe.

Reduce excess sweetness and enhance the flavor of pies and other desserts by adding a teaspoon of vinegar.



MISCELLANEOUS

When making pasta, add 1 tablespoon to the cooking water to avoid adding salt and to prevent sticking.

For a fluffier rice, add a teaspoon to the cooking water.

Keep cheese soft and mold-free by wrapping it in a cloth saturated with vinegar and stored in an airtight container in the refrigerator.

Olives and pimentos will keep indefinitely if covered with vinegar and refrigerated.

Substitute vinegar instead of lemon on fried and broiled foods.

Enhance the flavor of casseroles and pasta sauces by adding a little apple cider vinegar.

Make homemade sour cream by blending 1 cup cottage cheese, 1/4 cup skim milk and 1 teaspoon vinegar.

Make buttermilk by adding a tablespoon of vinegar to a cup of milk and let it stand 5 minutes to thicken.

Make wine vinegar by mixing 2 tablespoons of vinegar with 1 teaspoon of dry red wine.



© Gina Alfani 2007; 2008

Hash Brown Casserole

One of my favorite places to eat breakfast is Cracker Barrel Restaurant . . . their hash brown casserole is one of the reasons (and the biscuits and gravy) . . . this recipe comes very close to that casserole!


1 can cream of chicken soup
8 oz. grated Colby cheese
1/2 cup melted butter
1 small minced onion
1 tsp. salt
1/2 tsp. black pepper
2 lb. bag frozen shredded hash browns


Spray a 13" X 9" X 2" baking pan with non-stick cooking spray; set aside.

Combine soup, cheese, butter, onion, salt, and pepper in a large bowl.

Fold the frozen shredded hash browns into the mixture.

Pour into prepared pan.

Bake in a 350 degree oven for 35-40 minutes until top is browned.

Alfredo Fettucine

1/2 cup real butter
2 cups heavy whipping cream*
1 tsp. garlic powder
salt and pepper - to taste
1 dash cayenne pepper
2/3 cup fresh grated Parmesan OR Romano cheese
1 lb. box fettuccine noodles - prepared as directed
chopped fresh parsley - for garnish, optional


In a 2-quart saucepan over medium-low heat, melt butter; add cream, garlic powder, and salt and peppers; simmer for 20-30 minutes, stirring constantly, until thick.

Remove sauce from heat and stir in cheese. Do not heat sauce after cheese has been added.

Serve sauce over hot fettuccine noodles and sprinkle with parsley, if desired.


*I use low fat half and half and don't notice the difference


VARIATIONS:

The above recipe is the base for my sauce . . . I personally add sauteed green onion, bell pepper, hot pepper and garlic . . . sometimes tomato, broccoli, green beans or mushrooms . . . whatever I have on hand.

Another variation is to add crab meat, peeled shrimp . . . or both

Use different types of pasta! Also tastes awesome with white rice for a nice change.

And if I am in a rush . . . pre-made alfredo sauce in the jar . . . I like the garlic-parmesean cheese flavored one the best. if there is a big sale, like a BOGO special, I stock up because it is actually very good, fast and cheap . . . just add your own touch to it.

This is comfort food at it's best in my opinion . . . Shrimp Pasta with lots of hot peppers (without the seeds) is my favorite . . . served with rigatoni pasta.

Dulce de Leche Cheesecake

From Every Day with Rachael Ray February 2008 10 SERVINGS Prep Time: 30 min (plus cooling) Bake Time: 1 hour

Ingredients

One 10-ounce box shortbread cookies, such as Lorna Doone 1/4 cup blanched almonds, toasted 2 tablespoons brown sugar 1/2 teaspoon salt 4 tablespoons unsalted butter, melted Two 8-ounce packages cream cheese, at room temperature 3 tablespoons flour 2 large eggs plus 1 large egg yolk 1 3/4 cups dulce de leche or other caramel sauce Boiling water, for baking

Directions

1. Preheat the oven to 350°. Wrap the outside of a 9-inch springform pan with foil. Using a food processor, finely chop the cookies, nuts, brown sugar and 1/4 teaspoon salt. Add the butter and pulse until just combined. Press into the bottom of the prepared pan and bake until set, 10 to 12 minutes. Transfer to a rack to cool. Lower the oven temperature to 300°.

2. Using a mixer, beat the cream cheese until softened, 2 minutes. Beat in the flour and remaining 1/4 teaspoon salt on low speed. Beat in the eggs and egg yolk, 1 at a time, on medium speed. Mix in 1 cup dulce de leche.

3. Pour the batter into the crust. Loosely cover the pan with foil, set in a roasting pan and pour in enough boiling water to reach a depth of 1 inch. Bake the cheesecake until set at the edges but slightly wobbly in the center, about 55 minutes.

4. Transfer the cake to a rack; let rest for 15 minutes. Spread the remaining 3/4 cup dulce de leche over the warm cake. Refrigerate until ready to serve, then remove the springform and slice the cheesecake.

Potatoes are one of my favorite things . . . this is a great variation of plain mashed potatoes.

I'm looking for a recipe that is similar to the baked potato soup served at Chili's . . . it has to be one of my favorite meals with a salad. If anyone has the recipe, I'd really appreciate it!

Mashed Potato Casserole

Makes 10 to 12 servings

4 pounds Yukon Gold potatoes, peeled and cut into ¾-inch chunks
8 ounces light cream cheese, cut into pieces, room temperature
1 cup (4 ounces) shredded sharp cheddar cheese
2/3 cup milk
2 tablespoons unsalted butter
Salt and freshly ground pepper
2 tablespoons chopped fresh chives

Position a rack in the center of the oven and pre-heat to 350 degrees F. Butter a 9 x 13-inch baking dish.

Place the potatoes in a large saucepan and add enough lightly salted water to cover by 1 inch. Bring to a boil over high heat. Reduce heat to medium-low. Simmer until potatoes are tender, about 15 minutes. Drain and return to pot.

With a hand-held electric mixer mash potatoes until chunky. Add the cream cheese, ¾ cup of the cheddar, milk, butter, and salt and pepper to taste and mix until smooth. Stir in the chives. Spread evenly in the baking dish and top with remaining ¼ cup of cheddar.

Bake until the cheese is melted and the casserole is heated through, about 10 minutes. Serve hot.

The casserole can be prepared without the cheese topping up to 1 day ahead, covered, and refrigerated. If chilled, add the cheese topping and bake until heated through, about 45 minutes.

Recipes from Art Smith's blog on Yahoo.com

Chicken Noodle Soup

Big-Batch Chicken Noodle Soup

The best chicken soup is made with homemade chicken broth, but you can use canned broth.

CHICKEN NOODLE SOUP
Makes 12-14 servings

2 tablespoons vegetable oil
2 medium onions, chopped
3 medium carrots, cut into ¼-inch-thick slices
One 6-to 7-pound chicken
2 quarts Chicken Broth (see recipe below) or canned low-sodium broth
1 quart cold water, or as needed
4 sprigs of fresh parsley
3 sprigs of fresh thyme or ½ teaspoon dried thyme
1 bay leaf
Salt and freshly ground black pepper
2 cups egg noodles

Chop fresh parsley, for garnish

Heat the oil in a large stockpot over medium heat. Add the onions, carrots, and celery and cook, stirring often, until softened, about 10 minutes.

Cut the chicken into 8 pieces. If there are any pads of yellow fat in the tail area, do not remove them. Add the chicken to the pot and pour in the broth. Add enough cold water to cover the ingredients by 2 inches. Bring to a boil over high heat, skimming off the foam that rises to the surface. Add the parsley, thyme, and bay leaf.

Reduce the heat to low. Simmer, uncovered, until the chicken is very tender, about 2 hours.

Remove the chicken from the pot and set aside until cool enough to handle. Remove and discard the parsley and thyme sprigs and bay leaf. Let stand 5 minutes and degrease the soup, reserving the fat if you are making matzo balls.

Discard the chicken skin and bones and cut the meat into bite-size pieces. Add the noodles and cook until done, about 10 minutes. Stir the meat back into the soup and season to taste with salt and pepper. Serve hot.

The soup can be prepared up to 3 days ahead, cooled, covered, and refrigerated, or frozen for up to 3 months.

CHICKEN BROTH
Makes about 3 quarts

3 ½ pounds chicken wings, chopped at the joints
1 medium onion, chopped
1 medium carrot, chopped
1 celery rib, chopped
1 tablespoon vegetable oil
4 sprigs of fresh parsley
3 sprigs of fresh thyme or ½ teaspoon dried thyme
½ teaspoon whole black peppercorns
2 bay leaves

Cook the chicken wings, onion, carrot, and celery in the oil in a large pot over medium-high heat, stirring often, just until the vegetables soften (the chicken should not brown), about 10 minutes.

Add enough cold water to the pot to cover the ingredients by 2 inches. Bring to a boil over high heat, skimming off any foam that rises to the surface. Add the parsley, thyme, peppercorns, and bay leaves. Reduce the heat to low and simmer, uncovered, until the broth is full-flavored, at least 2 hours and up to 6 hours.

Strain the broth through a colander set over a large bowl. Discard the solids. Let stand for 5 minutes. Skim off the clear yellow fat that rises to the surface. Cool to room temperature. Cover and refrigerate until ready to use. (The broth can be prepared up to 3 days ahead, covered, and refrigerated, or frozen for up to 3 months.)

Recipes from Art Smith's blog on Yahoo.com

Cheesy Rice Pilaf

This recipe comes from Emeril, The Food Network . . . use your own variations . . . I've never added the peas to mine since I use it as the base for the meal . . .

I always use it for some type of stir fry of chicken, pork or shrimp and whatever vegetables I want to throw in . . . also excellent with left over beans for a variation.

For a meal using left over chili you want a variation for . . . use cheddar cheese in the rice recipe and top with chili . . . mmmmmm good!

Ingredients:

• 3 tablespoons unsalted butter
• 1/2 cup finely chopped yellow onions
• 1/2 cup finely chopped yellow bell peppers
• 1 cup long-grain rice
• 1 teaspoon salt
• 1 bay leaf
• 2 cups chicken stock
• 1/2 cup frozen peas
• 1/2 pound fontina or mozzarella, diced 
• 1/4 cup chopped fresh parsley leaves

Directions:

In a heavy, medium saucepan, melt the butter over medium-high heat. Add the chopped onions and bell peppers, and cook, stirring until soft, about 4 minutes. 

Add rice, salt, and bay leaf and cook, stirring, for 1 minute. 

Add the stock and stir. Reduce the heat to low, cover, and simmer until the rice is almost tender, about 15 minutes. 

Add the peas, cover and continue simmering until the liquid is absorbed, about 5 minutes. Remove from the heat and let sit covered for 10 minutes.

Remove the bay leaf and fluff the rice with a fork. Add the cheese and parsley, and stir. 

Serve immediately.

Hash Brown Quiche

My favorite meal is breakfast . . . I love eggs and potatoes . . . this is quick, easy and delicious. You can come up with your own variations . . . I like mine with no meat, a variety of peppers and cheeses . . . whatever you like.

Ingredients:

• 3 cups, shredded frozen hash browns, thawed and drained
• 4 tablespoons (1/2 stick) butter, melted
• 3 large eggs, beaten
• 1 cup half-and-half
• 3/4 cup diced cooked ham
• 1/2 cup diced green onions
• 1 cup shredded Cheddar
• Salt and freshly ground black pepper

Directions:

Preheat oven to 450 degrees F.

Gently press the drained hash browns between paper towels to dry them as best as possible. In a 9-inch pie plate, toss the hash browns with the melted butter into the plate.

Press them into the bottom and up the sides to form a crust. Bake for 20 to 25 minutes until golden brown and starting to crisp. 

Meanwhile, in a large mixing bowl, combine the remaining ingredients. When the hash brown crust is ready pour the egg mixture over it and return to the oven.

Lower the oven temperature to 350 degrees F and bake for about 30 minutes until the quiche is light golden brown on top and puffed.

This recipe comes from Paula Deen, Food Network