Category Archives: Recipes

Hoecakes with Bacon and Green Onions

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E and N April 1, 2013 IISo…the pups (10 years young!) were at their favorite boarding kennel over the Easter weekend, and here they are on the passenger seat floor when I gathered them up this morn.  They love the gravel road on their approach to Paws and Claws, but are even happier (and exhausted from all of their running around in the fields) when I come retrieve them. Since Naomi loves onion and cornbread,  I made these hoecakes this afternoon so that I could accidentally spill some on the kitchen floor for her!

New Bread HoeCakes Bacon Onion IIIYou will need:
1 cup self-rising flour
1 cup fine yellow cornmeal
2 t baking powder
1/2 t salt
1/2 Tbs sugar
2/3 cup buttermilk
1/3 cup water
1/3 cup sour cream
2 eggs
8 strips bacon, cooked, cooled, and crumbled
2/3 cup chopped green onions
Canola oil for frying

In medium bowl, whisk together flour, cornmeal, baking powder, salt, and sugar.
In separate small bowl, combine buttermilk, water, and sour cream.
Blend well.
Add eggs.
Whisk until just combined.
Pour liquid ingredients into dry ingredients.
Stir gently until just combined.
Stir in bacon and onions.

Heat oil in skillet over medium high heat.
When oil is hot, drop batter by heaping tablespoons in to oil.
Cook 2 to 3 minutes on first side, until golden brown.
Flip over using tongs.
Cook another minute on second side, until golden brown.
Remove from oil and drain on paper towels.

Author’s Note: Second and third batches will cook faster.

Makes 24.New Bread HoeCakes Bacon Onion III (2)

Mexican Chicken Salad

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South of the Border Instagram

I-95 Northbound on Easter Sunday was not a Funday! Alas, I am grateful that we made it home safely. The corny South of the Border sight always brings a smile, or smirk to my face.  So in honor of our neighbors south of the (US) border, I am posting a Mexican Chicken Entree Salad …mmmm; bring on the chips!

For Dressing:
1/2 cup apple cider vinegar
3 Tbs olive oil
3 Tbs honey
2 t granulated sugar
2 t cumin
1 t chili powder
1/4 t salt
1/8 teaspoon cayenne pepper

In a small bowl combine all above ingredients.
Mix well with wire whisk.
Set aside.

For Salad:
Breast meat of 1 rotisserie chicken, chopped
1 cup grape tomatoes, halved
15 oz. can black beans, rinsed and drained
1 can white shoepeg corn, drained
1 red pepper, chopped
2 large carrots, julienned
1 avocado, peeled and chopped
1/2 bunch cilantro, rinsed and chopped
2 heads romaine, chopped

In medium bowl, combine chopped chicken, tomatoes, black beans, corn, chopped pepper, carrots, avocado, and cilantro.
Pour dressing over chicken mixture.
Toss gently to combine.
Cover and chill at least 1 hour (or overnight).

To serve, place chopped romaine on center of plate.
Top with chicken salad.
Serves 6.

New Mexican Chicken Salad Entree Chicken

Calling All POPCORN Lovers

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I simply adore Katie Lee (briefly Katie Lee Joel a few years ago!).  She is young, energetic, accomplished, darling and has been cooking with her Grandma and Mom since she was a tiny four year old.  This recipe comes from her second cookbook, The Comfort Table, Recipes for Everyday Occasions. She dedicates the book “to mom and grandma – women who taught me that being a good hostess isn’t just about the food that you serve, but how you make people feel in your home.”  I echo that sentiment and strive to make my home a safe, fun, worry-free environment for all who enter.  Come on in, friend!

Appetizer Spice Popcorn

Five Spice Popcorn

3/4 cup popcorn
1/4 cup canola oil
3 Tbs sugar
2 Tbs Chinese 5 Spice powder
1 t salt
3 Tbs unsalted butter, melted

Place popcorn, oil, sugar, Spice powder, and salt in pot with tight fitting lid.
Place on stove over medium heat.
Shake constantly.
When popcorn begins to pop, reduce heat to medium low.
Continue shaking until popping begins to slow.
Transfer to bowl.
Drizzle with butter and mix well.

Serves 6.

Radishes with Butter, Guacamole, and Sea Salt

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New Appetizer Radish II1 bunch of small radishes
Unsalted butter, room temperature
1 recipe of homemade guacamole
Sea Salt

Rinse and trim ends of radishes.
Place on towel to dry.
Cut in halves or quarters, depending on size of radish.
Place butter in small bowl or ramekin.
Place guacamole in small bowl or ramekin.
Place salt in small bowl or ramekin.

To serve:
Place radishes on one side of a serving platter.
Place butter, guacamole, and salt bowls on platter.
Provide a small knife for the butter, in case needed.
Dip radish in butter or guacamole first, and then salt.

Author’s Note: Purists prefer to serve the radishes whole, with just one end trimmed, leaving the stem and leaves as decoration. But since we don’t double dip in polite society, I like to cut my radishes into bite size pieces. Perhaps place a few whole radishes on side of serving platter as garnish.

Bleu Cheese Veggie Sandwich

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Bleu Cheese Veggie Sandwich8 slices of Health Nut bread (Arnold’s brand)
3/4 cup bleu cheese dressing (I like Naturally Fresh brand)
4 large lettuce leaves
8 slices Jack cheese
2 large ripe tomatoes, sliced
1 cucumber, peeled and thinly sliced
1 avocado, sliced
1/2 cup alfalfa sprouts

Spread bread slices with dressing.
Top 4 slices of bread with 1 lettuce leaf, 2 slices cheese, tomatoes, cucumbers, avocado slices, and alfalfa sprouts.
Top with remaining 4 slices of bread.
Slice sandwiches in half.

Serves 4.

This is adapted from Southern California Cooking from the Cottage. Jane and Michael Stern. 2004

Pulled Pork Sandwich/Appetizer Sliders

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Entree Pulled PorkI had never tried making my own BBQ until I came across a recipe recently that is similar to the one you see below.  I tweaked it a bit to make it more to my taste.  I have always preferred my BBQ pulled or shredded, rather than chopped as we find it in most BBQ joints.  This recipe uses only the lean meat of the tenderloin and surely no chopped skin, gristle, or other unknown parts!!  Licking my lips…yum.  Here is a fun read about B’s Barbeque, one of ENC’s most beloved BBQ joints.  Life in the South is grand.

2 one lb tenderloins
12 oz Pepsi
9 – 12 oz BBQ sauce*
8 hamburger buns, split and lightly toasted

Preheat oven to 210°.
Place tenderloin in a casserole dish.
Pour root beer over meat.
Cover and cook 6 hours.
Remove from oven and drain.
Shred tenderloin using 2 forks to pull meat apart in strips.
Pour on BBQ sauce and stir well.
Serve on toasted hamburger buns.

Serves 8 for sandwiches.
OR makes 20 appetizer sliders using Sister Schubert’s Parker House style yeast rolls, cooked according to package instructions.  Of course you can always forgo the bread and have a lean BBQ dinner, just adding a vegetable or two.Sandwich Pulled Pork

Appetizer Pulled Pork Sliders*I prefer a vinegar based BBQ sauce. There is my home made version, but it needs to be made 7 days in advance. I don’t usually plan my dinners that far ahead of time!  For simplicity the most authentic homemade tasting sauce that I have found is Guy Fieri’s Carolina #6 Mop and Slop BBQ Sauce and Marinade.

Shockingly each sandwich has a mere 150 cal of pork, 30 cal of BBQ sauce and 120 cal of hamburger bun!

Waldorf Salad Sandwich*

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Sandwich Waldorf SaladBreast meat of 1 roasted chicken, cut into pieces
4 stalks celery, diced
1 small red delicious apple, diced
2 Tbs chopped walnuts
2 Tbs Hellman’s light mayonnaise
2 Tbs yogurt
1/8 t nutmeg
1/8 t cinnamon
6 lettuce leaves
12 slices raisin bread, toasted

Combine chicken, celery, apple, walnuts, mayonnaise, yogurt, nutmeg, and cinnamon in medium bowl.
Cover and refrigerate at least 1 hour or overnight to allow flavors to blend.
To serve, place lettuce on slice of bread.
Spoon chicken mixture over lettuce leaf and top with another slice of bread.
Repeat to make 6 sandwiches.
Chicken mixture will keep up to 4 days in refrigerator.

Serves 6.
*Naturally, you may use this as an entrée salad rather than making it a sandwich. It is delicious both ways.

Homemade BBQ Sauce

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Dressing Bet's BBQ sauce1/4 cup salt
1/4 cup Hot Shot! (red and black pepper blend)
1/2 gallon Cider vinegar

Pour 1/2 cup of vinegar out of the vinegar container.
Add salt and Hot Shot! to vinegar.
Let it stand a minimum of 7 days before use.
Shake daily.

*This can easily be doubled, using a gallon of vinegar.  It keeps for months.

Lemon Yogurt Loaf

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New Lemon Yogurt Loaf

1 Tbs all purpose flour for preparing loaf pan
1 1/2 cups all purpose flour
2 t baking powder
1/2 t kosher salt
1 cup sugar
Zest of 3 lemons, divided
3/4 cup whole milk Greek lemon yogurt
1/2 cup vegetable oil
2 large eggs
1/2 t vanilla extract
Fat Free Cool Whip, or Lemon Glaze ingredients below

Preheat oven to 350°.
Coat an 8” x 4” loaf pan with cooking spray.
Sprinkle 1 Tbs flour in pan and dust it all around, tapping out excess.
In small mixing bowl, whisk together flour, baking powder, and salt.
In medium bowl, mix together sugar and zest of 2 lemons, rubbing it with your fingers to moisten sugar.
Add yogurt, oil, eggs, and vanilla to sugar mixture.
Whisk to blend.
Gently fold in dry ingredients, just to blend.
Pour batter into prepared pan.
Bake until top of loaf is golden brown, approximately 50 minutes.
Allow to cool on wire rack 15 minutes.
Invert onto wire rack and allow to cool completely.
Garnish with cool whip and remaining lemon zest.

May also use the following glaze.
Lemon Glaze:
1 cup powdered sugar
1 Tbs milk
1 t lemon extract
Stir all together until smooth.
Drizzle over cake prior to slicing.

Dessert Lemon Yogurt Loaf Icing