Honey Glazed Carrots

My mother-in-law bought a new cookbook, and I found so many recipes that I want to make. Many of them are recipes that have eggnog as a main ingredient, so I'll try those during Christmas. There are other recipes, such as this one, that use readily available ingredients.
Aubrey and I love cooked carrots. The honey and citrus flavors pair well together, and the carrots are perfectly tender. This will definitely be a go-to side dish for us.

Ingredients:
1 1/2 quarts water
1 pound pack of whole carrots, diagonally sliced about 1/2 to 3/4-inch thick
2 Tablespoons butter
2 Tablespoons honey
1/2 teaspoon grated fresh orange rind
1/2 teaspoon salt
1/4 teaspoon pepper
1 Tablespoon fresh parsley, chopped
Orange rind curls for garnish (optional)

Directions:
Boil water in a pot over medium heat. Add carrots and cook 10 minutes or until tender. Drain well. Return carrots to pot, add butter and next 4 ingredients. Cook, stirring occasionally, 3-5 minutes or until glazed. Stir in parsley. Garnish, if desired and serve immediately.
Makes 4-6 servings

Source: Southern Living Christmas Cookbook

Citrus Basil Chicken

Sunday afternoon Aubrey and I went out to the garden to pick some basil. We were looking at the other vegetables to see how they were coming along, and a black snake slivered about 2 feet from our toes and into the corn. I was in front of Aubrey, and he immediately pulled me out of the way like a hero. Needless to say, we didn't walk through the garden like we planned. We just snipped the basil and went back inside the house.

This chicken was amazing! I wish I could remember the words Aubrey was using to describe it, but I do remember him saying that it was very tender and the perfect summer dish. I think the citrus and the basil really work well together, and the toasted almonds give another dimension with texture.

Ingredients:
1 1/2 cups orange juice
1/2 cup lemon juice
1/3 cup olive oil
1/4 cup loosely packed fresh basil leaves
2 teaspoons honey
1 teaspoon salt
1/2 teaspoon ground nutmeg
4 (6-ounce) boneless skinless chicken breasts
1 teaspoon salt
1/4 cup (1/2 stick) butter (I used less)
1/4 cup slivered almonds

Directions:
Combine the orange juice, lemon juice, 1/4 cup of the olive oil, the basil and honey in a blender and process until smooth. Pour the orange juice mixture into a large sealable plastic bag and add 1 teaspoon salt, the nutmeg and chicken. Seal tightly and turn to coat. Marinate in the refrigerator for 1 hour, turning at least once.

Preheat the oven to 400-degrees. Drain the chicken, reserving the marinade. Sprinkle the chicken with 1 teaspoon salt. Heat the remaining olive oil in a large skillet over medium-high heat and add the chicken. Saute for 4 minutes per side or until brown. Arrange the chicken in a lightly greased 7x11-inch baking dish and drizzle with the reserved marinade. Bake, covered with foil, for 30 minutes or until the chicken is cooked through.

Melt the butter in a small skillet over medium-high heat and add the almonds. Cook for 3 to 4 minutes or until toasted, stirring frequently. Remove from the heat and spoon 1 tablespoon of the almond mixture over each chicken breast.

Source: Tables of Content- The Junior League of Birmingham, Alabama

Crispy Potato Cakes

I'm a big fan of The Next Food Network Star. Last season Melissa D'Arabian won her own show, which she calls, Ten Dollar Dinners. I love the idea of a show that teaches you how to cook on a budget. I think that's a good thing for anyone to learn how to do. We never know when times will get tough, especially with the economy the way it is now.
These potato cakes are a delicious and budget friendly side item. I like to make these when we have breakfast for supper (my favorite). We like to dip these in ketchup, but you could eat them plain or dip them in ranch dressing or whatever else you fancy.

The first time I tried to make this, I used a 10-inch non-stick skillet. It didn't work too well. I've found that the small non-stick skillet works much better. It cooks more evenly and doesn't fall apart when flipping it.

Ingredients:
2 Tablespoons vegetable oil

2 Tablespoons butter
2 large russet potatoes, peeled and grated
Salt and black pepper, to taste
2 Tablespoons fresh chopped parsley leaves (optional)

Directions (these directions are for a 10-inch skillet. Use less potato if using the small skillet):
In a nonstick skillet, heat the vegetable oil and butter over medium heat. Press grated potato into pan. Season with salt and pepper. Let cook undisturbed until crisp on the bottom, 8 to 10 minutes. Gently flip onto a plate and then slide other side into pan to cook. Salt and pepper second side. Cook another 5 to 10 minutes, until potato cake is cooked through and nicely browned. Cut into wedges, sprinkle with parsley and serve.

Source: Food Network

German Chocolate Ice Cream

Happy Summer! I'm planning to have lots of ice cream recipes posted this summer. There are so many I want to try.

I love German Chocolate cake. Love it! Coconut and chocolate go together very well according to my taste buds. This ice cream was very creamy, and I thought the caramel swirled throughout was genius. I used the caramel in a jar (ice cream topping), and it worked just perfectly. Pecans are a great addition, but they aren't part of the original recipe. I don't think I've ever had a German Chocolate cake without pecans.

Ingredients:
1 cup sugar
3 large eggs
1 cup cocoa powder
1 1/2 cups whole milk
1 cup heavy cream
1 Tablespoon vanilla extract
1/2 cup shredded coconut (sweetened or unsweetened)
1 cup pecans, chopped and toasted
1/2 cup caramel (store-bought or homemade)

Directions:
Place eggs, sugar, and cocoa in food processor. Blend until smooth.

Bring milk to a boil in a heavy saucepan. With food processor running, slowly pour hot milk into the chocolate mixture through the feed tube. Process until well blended. Pour the entire mixture back into the pan and place over low heat. Stir constantly with a whisk or wooden spoon until the custard thickens slightly. Be careful not to let mixture boil, or eggs will scramble. Remove from heat and pour the hot chocolate custard through a strainer into a large clean bowl. Allow to cool slightly, then stir in cream and vanilla. Cover and refrigerate until cold (up to overnight). Stir and then add the coconut to the machine. Allow the machine to mix in the coconut. Stir in the pecans and swirl 1/2 cup caramel sauce into the finished ice cream. Be careful not to over-mix or the caramel will melt into the ice cream. Streaks of caramel should be visible.

Source: adapted from Dinner and Dessert .... originally from The Ultimate Ice Cream Book by Bruce Weinstein

Southern Key Lime Pie

Key Lime Pie is a favorite dessert of my mother-in-law, so this was an easy choice for me to make for Mother's Day this year. I'm typically not a fan of meringue like my in-laws (and hubby) are, but this dessert was for them. It was also helpful in using up the extra egg whites left over from the filling. Everyone told me that the pie was delicious, and Aubrey even ate the only piece left over for breakfast the next morning.



Ingredients:
4 eggs
1/3 cup lime juice
1 can sweetened condensed milk
1/3 cup confectioner's sugar
1/4 teaspoon cream of tartar
1/2 cup sugar
1 graham cracker crumb pie crust

Directions:
Separate egg yolks from whites. Set whites aside. Add lime juice to egg yolks and beat. Then add sweetened condensed milk and beat with electric mixer. Add powdered sugar until well blended. Pour into graham cracker crust. Beat egg whites (at room temperature). Add cream of tartar at high speed of electric mixer until stiff peaks form. Add 2 teaspoons sugar at a time, until all sugar is added. Continue beating until stiff peaks form. You should be able to turn the bowl upside-down without the meringue moving. Spread over filling and bake at 350-degrees for 15 minutes. Chill thoroughly and enjoy!

Source: My cousin, Donna Powell

Graduation Pops

I'm far overdue for a new blog post. I wanted to make this one a good one since I've been MIA for a month. I'm still trying to get my stomach issues straightened out. I feel much better, but I'm still trying to figure out which foods and/or preservatives are making me feel bad. But, enough of talking about me.... Meet these little graduation pops.



I saw these on Bakerella's website last year, and I finally had the opportunity to make them. Catherine (my sister) graduated from med school a few weeks ago. We had a graduation party for her, and I brought these. I was pressed for time, so my sweet momma helped me put them together. Four hands are better than two when time is in a crunch.

I'm sure you can tell that these are mini Reese cups with a square piece of chocolate "glued" on with melted chocolate. I also glued some yellow candy buttons and and strings of Laffy Taffy (I rolled them out and sliced them) for the tassells.

For step-by-step directions, you can head over to Bakerella's website.
The picture below is of Catherine and my dad (the two MDs of my immediate family) after graduation. Catherine and her new hubby, Jerry just moved to Kansas City where she will complete her residency in pediatrics. I miss them already. :)

Source: Bakerella

Don't Worry.... I Haven't Disappeared

I'm so sorry I've been slacking in my blogging lately. I'll probably be away for a bit longer (hopefully not too long). I've been feeling under the weather for the past few weeks, and I think it may be due to certain foods. I've been struggling with pretty bad stomach pains after many meals. I've recently adjusted and eliminated some things in my diet, and I'm having some tests checked out as well. Hopefully I'll be food blogging again really soon.

Greek Quinoa with Avocado

I've been seeing lots of recipes for quinoa lately. I'd never even heard of it until recently. Apparently it's very healthy. It's a grain that contains all of the amino acids, therefore making it a great source of protein.
I've been enjoying this salad for lunch for the past several days. The texture of the quinoa is a lot like couscous. In fact, this recipe reminds me of the couscous salad that I make occasionally. I love the addition of the avocado. I think it adds another dimension to the flavor combination. Avocados brown quickly like apples, so make sure to add them right before serving. I usually cut the avocado in half and scoop out half of one of the halves (so 1/4 of the avocado) to go on top of my quinoa salad.

Ingredients:
1/2 cup uncooked quinoa, rinsed and drained
1 cup water
2 Roma tomatoes, seeded and finely chopped
1/2 cup shredded fresh spinach
1/3 cup finely chopped red onion (I used shallots)
2 Tablespoons lemon juice
2 Tablespoons olive oil
1/2 teaspoon salt
2 ripe avocados, pitted, peeled, and sliced
1/3 cup crumbled feta cheese (I used goat cheese since I already had it on hand)

Directions:
In a small saucepan, combine quinoa and water. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until liquid is absorbed. Place quinoa in a medium bowl.

Add tomato, shredded spinach, and onion to quinoa; stir to combine. In a small bowl, whisk together lemon juice, olive oil, and salt. Add to quinoa mixture; toss to coat.

Right before serving, top the quinoa with avocado slices and feta.

Tip: Rinse quinoa thoroughly before cooking to remove a bitter substance called saponin that coats the seeds.

Source: Adapted from Better Homes and Gardens

Sour Cream Sauce (for fruit)

I usually have a bowl of fresh fruit in the fridge during the spring and summer time. I buy whatever berries are on sale as well as grapes and bananas. It's so easy to spoon a bunch of fruit in a bowl for breakfast, and it's even good as a dessert after supper. It's an even better dessert when I added this fruit sauce to it. I mean, WOW! It is amazing, and a little bit goes a long way. The sweetness of the sauce perfectly pairs with the tartness of the fruit. This would also be perfect for a brunch or if you are having company over.



Ingredients:
1/3 cup butter, softened
1 cup powdered sugar
1/2 cup sour cream (I used light)
1/2 teaspoon lemon juice
1/4 teaspoon vanilla extract

Directions:
Beat butter and powdered sugar at medium speed with an electric mixer until smooth. Add sour cream, lemon juice, and vanilla, beating until creamy. Cover and chill until ready to serve (up to 8 hours).
Makes about 1 3/4 cups.

Source: Southern Living Magazine, February 2010

Almost Meatless Sloppy Joes

This recipe really caught my eye because it has lots of beans in it. I love the texture that beans add to various foods. I didn't think Aubrey would care too much for this since he likes his meat, so I planned to make it during the week he worked night shift.
I really enjoyed my supper, and I think the red onions were good company to the meat/bean mixture. I put the remainder of the mixture in the fridge so I could eat leftovers for the next couple of days. When I got up the next morning, I grabbed my coffee pot and filled it up with water. Low-and-behold, sitting right in the sink was the bowl that I had put the leftovers in. Apparently Aubrey had a snack when he came home from work. He told me that he really enjoyed it and that it's one of his favorite sloppy joes that he's ever had. I was shocked! It's probably because it has a little heat to it from the red pepper. He loves heat (I think he even added Tabasco sauce to his sandwich! I think I like the other sloppy joe recipe I made in the past just a hair better, but it's a close call.

Ingredients:
2 Tablespoons olive oil
1/2 cup finely chopped white onion
1 Tablespoon minced garlic
1/2 teaspoon salt
1/4 teaspoon pepper
6 ounces ground sirloin (I froze the remaining 10-ounces for another use)
1/2 cup grated carrot
2 teaspoons chili powder
1 teaspoon brown sugar
1/2 teaspoon dried oregano
1/4 teaspoon ground red pepper
2 cups canned crushed tomatoes
1 (15.5-oz) can low-sodium red beans, rinsed, drained, and divided
4 (2-ounce) whole-wheat sandwich rolls, split and toasted
4 (1/4-inch thick) red onion slices, separated into rings

Directions:
Heat olive oil in a large skillet over medium-high heat. Add onion, garlic, salt, black pepper, and beef to pan; cook 5 minutes or until meat is browned and vegetables are tender, stirring occasionally to crumble beef.

Add carrot, chili powder, sugar, oregano, and red pepper; cook 2 minutes, stirring occasionally. Stir in tomatoes; bring to a boil. Reduce heat to medium; cook 10 minutes or until thickened and carrot is tender, stirring occasionally.

Partially mash 1 cup beans with a fork or potato masher. Add mashed beans and remaining whole beans to pan; cook 1 minute or until thoroughly heated. Spoon 1 cup bean mixture onto bottom half of each roll; top each serving with 1 red onion slice and top half of roll.
Yield: 4 servings (serving size: 1 sandwich)

Nutritional Info (per serving): 405 calories, 14.4g fat, 19.4g protein, 53.3g carbs, 10.4g fiber, 28mg cholesterol, 5.1mg iron, 781mg sodium, 148mg calcium

Source: Cooking Light