Years ago, I was at a wedding reception where I watched someone literally load their entire plate with mashed potatoes (I wish I had the kahunas to do that!) To be honest, I love mashed potatoes and wish I could eat them every day, but it's definitely one of those foods you should have in moderation. So when I do indulge, I enjoy! I make mine with such oomph that I don't need gravy (however, my opinion on gravy is well known so feel free!)
What makes my mashed taters so good? I would say sour cream, Cajun seasoning, and REAL butter (remember, there is no substitute). Not a lot of butter, but a lot of sour cream- I pretty much use it in place of milk. However, I use the fat free version which as we know MIGHT not be as creamy as the full fat version, but I think it helps in place of milk. However, the real butter makes up for the fat free issue. The Cajun seasoning just gives it a little bit of bite!
Mmmmm loves me some mashed taters!
Sunday, October 30, 2011
Sunday, October 16, 2011
The Alpha and the Omega...
In Southern cooking, you will hear the TRINITY mentioned quite a bit: onions, bell pepper, and celery are perfection together. However, there is another essential southern addition/ingredient that makes all things better- Bacon.(Hey, let's put bacon in this here butter- Sure, why not???) I really do not know what could NOT be improved by the flavor of bacon... well, maybe ice cream or beer, but I am sure that in some place, both of those items have been make with bacon! But as a Southern girl, nothing beats bacon...
I grew up watching my Nana use the 'drippins' on her stove to flavor most everything that came out of her kitchen. What is 'drippins', you might ask? It was a collection of bacon grease (and maybe a little sausage) saved from my Papa's daily breakfasts. Yes, it was just LEFT out on the stove in a container- covered- but oh the goodness that came from my Nana dripping just a little of that fat into anything.... I, however, do store mine in the fridge because well, frankly leaving drippins just out on the stove scares me a bit- funny how as kid, you don't worry so much about food poisoning or salmonella? (Want to eat some UNCOOKED cookie dough made with raw eggs?? YES!)
Yet, as an adult, I realize those 'drippins' were the secret to the best scrambled eggs in the history of the world- my mommma did not use bacon fat and used (well, I really don't know what the woman used) and they never tasted like my Nana's. There is little wonder I was a fat girl (still am I suppose) as my Nana indulged the savory and sweet tooth in me. See her molasses cookie recipe
So if you want to add a great shot of flavor to ordinary canned green beans or limas, save your bacon grease! As I said, I store my drippings in the fridge- the great thing is you only have to use just a bit to get the flavor. Bacon turns ordinary canned greens or green beans into something MORE than ordinary! Ah sweet, sweet bacon-- the alpha and the omega of the southern cook. Happy contented smile and the smell of bacon....
I grew up watching my Nana use the 'drippins' on her stove to flavor most everything that came out of her kitchen. What is 'drippins', you might ask? It was a collection of bacon grease (and maybe a little sausage) saved from my Papa's daily breakfasts. Yes, it was just LEFT out on the stove in a container- covered- but oh the goodness that came from my Nana dripping just a little of that fat into anything.... I, however, do store mine in the fridge because well, frankly leaving drippins just out on the stove scares me a bit- funny how as kid, you don't worry so much about food poisoning or salmonella? (Want to eat some UNCOOKED cookie dough made with raw eggs?? YES!)
Yet, as an adult, I realize those 'drippins' were the secret to the best scrambled eggs in the history of the world- my mommma did not use bacon fat and used (well, I really don't know what the woman used) and they never tasted like my Nana's. There is little wonder I was a fat girl (still am I suppose) as my Nana indulged the savory and sweet tooth in me. See her molasses cookie recipe
So if you want to add a great shot of flavor to ordinary canned green beans or limas, save your bacon grease! As I said, I store my drippings in the fridge- the great thing is you only have to use just a bit to get the flavor. Bacon turns ordinary canned greens or green beans into something MORE than ordinary! Ah sweet, sweet bacon-- the alpha and the omega of the southern cook. Happy contented smile and the smell of bacon....
Monday, October 10, 2011
It's the Great Pumpkin Bread, Charlie Brown...
What is it about Autumn or Fall that makes people (ME) want to break out and bake? I guess it's the cooler weather and the simple fact that in the South, that means that you will not create a kitchen sauna by having the oven on. Of course, there have been many a Thanksgiving Day lately that I have to turn on the A/C- thanks global warming! But normally it is cooler in the fall and what screams fall more than pumpkin and the sweet smell of cinnamon and cloves? So today I give you my Pumpkin Cranberry Bread... super simple and especially delicious!
Pumpkin Cranberry Bread
1 can of pure pumpkin
1 can of whole berry cranberry sauce
3 1/2 cups flour
1 cup brown sugar- packed
2 teaspoons baking soda
1 teaspon baking powder
1 teaspoon cinnamon
1/2 teaspoon cloves
1/3 cup vegetable oil
4 eggs or 1/2 cup egg substitute
1 tbsp orange zest
1 tsp. almond extract
1 tbsp. brown sugar
2 tbsp. pecan or walnut chips
Preheat oven to 350*
1. Mix flour, bp, soda, brown sugar, cinnamon and cloves together- mix well and sit aside.
2. Combine eggs, oil, zest, almond extract, cranberry sauce, and pumpkin.
3. Add the dry into the wet into just combined. Pour batter into well greased loaf pans. Top with extra brown sugar and nut chips.
4. Bake for 55 - 60 minutes or until a toothpick comes out clean.
5. Allow to cook 10 minutes in pan, then remove to rack to finish cooling.
I just had a piece for my dessert today- two days after baking- and oh my, I think it gets better! Now Dave does not like cranberry and is NOT a big fan of pumpkin (yes, I know, he's just weird) but he is not adverse to a piece or two of this treat. In fact, I think he really enjoyed it!
Pumpkin Cranberry Bread
1 can of pure pumpkin
1 can of whole berry cranberry sauce
3 1/2 cups flour
1 cup brown sugar- packed
2 teaspoons baking soda
1 teaspon baking powder
1 teaspoon cinnamon
1/2 teaspoon cloves
1/3 cup vegetable oil
4 eggs or 1/2 cup egg substitute
1 tbsp orange zest
1 tsp. almond extract
1 tbsp. brown sugar
2 tbsp. pecan or walnut chips
Preheat oven to 350*
1. Mix flour, bp, soda, brown sugar, cinnamon and cloves together- mix well and sit aside.
2. Combine eggs, oil, zest, almond extract, cranberry sauce, and pumpkin.
3. Add the dry into the wet into just combined. Pour batter into well greased loaf pans. Top with extra brown sugar and nut chips.
4. Bake for 55 - 60 minutes or until a toothpick comes out clean.
5. Allow to cook 10 minutes in pan, then remove to rack to finish cooling.
I just had a piece for my dessert today- two days after baking- and oh my, I think it gets better! Now Dave does not like cranberry and is NOT a big fan of pumpkin (yes, I know, he's just weird) but he is not adverse to a piece or two of this treat. In fact, I think he really enjoyed it!
Sunday, October 2, 2011
Coffee... it's not just for the morning!
I use box mixes when I bake- and do not hide it or apologize for it, but I do add to it. When I bake chocolate- cakes or brownies- I always use coffee for the water. That crazy Ina Garten (I mean, come on, she is NUTS and seriously, has she ever had a different hair cut?) inspired me to do that; however, I added the extra tablespoon of cocoa powder on my own.
Turtle Brownie Bites
1 box brownie mix- use coffee and 1 extra tablespoon of cocoa
sugar free caramel topping
pecan (that's pa-cahn, not PEE-can) chips
I bakes these in mini muffin tins for 15 minutes.
After cooling, drizzle the caramel topping over the tops.
Add pecan chips at this point....
I made these very fall like today by adding 1/2 those cute candy pumpkins on top... MMMMMM good.... just saying! And these are Dave tested and Dave approved!!
Turtle Brownie Bites
1 box brownie mix- use coffee and 1 extra tablespoon of cocoa
sugar free caramel topping
pecan (that's pa-cahn, not PEE-can) chips
I bakes these in mini muffin tins for 15 minutes.
After cooling, drizzle the caramel topping over the tops.
Add pecan chips at this point....
I made these very fall like today by adding 1/2 those cute candy pumpkins on top... MMMMMM good.... just saying! And these are Dave tested and Dave approved!!
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