Fajita Marinade

Published on by carol lou Category: Main dishes

I just love this time of year when you can fire-up the grill and have dinner on the porch.  I think because we lived in Texas for five years; we have a fondness for a Texas favorite and one of our favorites, fajitas.  In this fajita marinade, I combined a variety of ingredients that gives the perfect flavor combination for both steak and chicken.  Marinate your meat early in the day and refrigerate for at least six hours.  Then grill to your desired degree of doneness and serve with warm tortillas, and bowls of your favorite garnishes to make your favorite fajitas.  Our favorite combination is grilled onions and peppers, sour cream, avocados, and salsa.

fajita marinade

 

Fajita Marinade
Serves 4
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Ingredients
  1. 1 1/2 to 2 pounds skirt steak, flank steak or flat-iron steak or 6 chicken breast halves boned and skinned
  2. 1/4 cup vegetable oil
  3. juice of one lemon
  4. 2 tablespoons soy sauce
  5. 2 tablespoons chopped chives
  6. 1 clove garlic, minced
  7. 1 teaspoon celery seed
  8. 2 tablespoons pickled jalapeno juice and 5 - 6 pickled jalapeno slices
  9. 1 teaspoons kosher salt
  10. 1 teaspoon freshly ground black pepper
Instructions
  1. Combine marinade ingredients and mix well. Place meat and marinade in a shallow dish. Cover and refrigerate for at least 6 hours, turn frequently. Drain liquid and grill until desired degree of doneness. Cut meat diagonally in thin slices. Serve with warm tortillas and bowls of garnishes.
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Berry Cobbler

Published on by carol lou Category: Desserts, Recipes

This is the time of year when the minute you walk into the grocery store you are immediately surrounded by fresh berries.  This time I was immediately hooked when the sign said buy one – get one free.  Well, how could I pass by that offer – so into my cart went fresh red raspberries and blueberries.  When I got home I mentioned that I was thinking of making a cobbler and the immediately response from my husband was “sounds delicious”.   This time I baked my cobblers in two 5 inch ramekins, you can also make one cobbler in a 9 inch baking dish.

Berry Cobbler

 

Berry Cobbler
Serves 8
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Ingredients
  1. 2 cups fresh red raspberries
  2. 2 cups fresh blueberries
  3. 1/4 cup sugar
  4. 1 cup flour
  5. 1/2 cup butter, melted
  6. 1 egg
  7. 1 cup sugar
Instructions
  1. Place the berries in a buttered 9 inch baking dish and sprinkle with 1/4 cup sugar. Combine the flour, butter, egg and 1 cup sugar in a bowl and mix well. Spoon over the fruit and spread to the edges of the pan. Bake at 375 degrees for 45 - 60 minutes or until golden brown.
Notes
  1. I always place my baking dish on a foil lined baking sheet to catch the overflow of berries.
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Green Bean Salad

Published on by carol lou Category: Recipes, Vegetables

I was headed out for a very busy day last week and wanted to prepare dinner prior to leaving the house.  I had fresh green beans and decided to whip up a cold green bean salad.  With what was in my pantry and refrigerator, I assembled the following salad.  It was just great with the grilled meat I served.  Just proves how easy it is to serve fresh vegetables and if you happen to have any leftovers, they are perfect for lunch the next day!

Ever wonder about the history behind balsamic vinegar?  Check-out this website; very interesting.

 http://www.seriouseats.com/2014/05/everything-you-need-to-know-guide-to-balsamic-vinegar.html

Green Bean Salad

 

Green Bean Salad
Serves 4
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Ingredients
  1. 12 oz. fresh green beans
  2. 1/3 cup pine nuts, toasted
  3. 1/2 cup goat cheese, crumbled
  4. 2 tablespoons olive oil
  5. drizzle of balsamic vinegar
  6. salt and pepper, to taste
Instructions
  1. Blanch green beans in boiling water for 2 minutes, immediately drain and then shock in ice cold water. Drain. Toss green beans with olive oil and salt and pepper. Add pine nuts. Drizzle with balsamic vinegar. Top with crumbled goat cheese. Refrigerate until serving. Drizzle with additional balsamic vinegar when serving, if desired.
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Poppyseed Orange Blueberry Bread

Published on by carol lou Category: Breads, Recipes

In my previous posts I mention our love for poppy seed bread.  Specifically because that is what I made for a picnic on the day I met my husband.  I am always trying new things with poppyseed bread.  The addition of blueberries and orange was a sweet success. 

poppyseed orange

 

Poppyseed Orange Blueberry Bread
Yields 1
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Ingredients
  1. 3/4 cup milk
  2. 1/4 cup canola oil
  3. 1 egg, beaten
  4. 1 tablespoon finely grated orange peel
  5. 1 tablespoon orange juice
  6. 1 3/4 cup flour
  7. 1/2 cup sugar
  8. 1 1/2 teaspoons baking powder
  9. 1 tablespoon poppyseeds
  10. 1/4 teaspoon salt
  11. 1 cup fresh blueberries
Instructions
  1. Preheat oven to 350 degrees.
  2. In a medium mixing bowl combine milk, oil, egg, orange peel and orange juice. Stir in dry ingredients, mix until all combined. Fold in blueberries.
  3. Pour into a greased 8x4 inch loaf pan. Bake 45 - 50 minutes. Cool in pan for 10 minutes. Remove from pan and cool on wire rack.
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Chocolate Chip Muffins

Published on by carol lou Category: Breads, Recipes

Recently, we spent a delightful weekend in Charleston, SC.  Charleston is a great food town with lots of various eateries to try.  One of our friends recommended the Fat Hen on St. John’s Island for brunch.  After a fun evening celebrating at a wedding and a late Sunday morning start, the idea of coffee and brunch was just what we needed.  When we arrived at the Fat Hen, we were asked if we would like to start with their bakery basket.  Well, of course, we were definitely interested.  The bakery item of the day was chocolate chip muffins.  What a wonderful way to start brunch with a great cup of coffee.  I decided it was time to bake some chocolate chip muffins.  Time to brew some coffee!

chocolate chip muffins

 

 

Chocolate Chip Muffins
Yields 12
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Ingredients
  1. 6 tablespoons butter, softened
  2. 1 1/4 cups sugar
  3. 2 large eggs
  4. 2 cups flour
  5. 1/2 teaspoon salt
  6. 2 teaspoons baking powder
  7. 1/2 cup milk
  8. 1 cup semi-sweet chocolate chips
Instructions
  1. Preheat oven to 375 degrees. Grease 12 muffins cups.
  2. Cream the butter with the sugar. Add the eggs, one at a time and beat well. Whisk together the flour, salt, and baking powder and add to the egg mixture alternately with the milk. Fold in the chocolate chips. Fill muffin cups 2/3 full. Bake for 20 minutes. Cool. Sprinkle with powdered sugar prior to serving.
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Unbelievably Easy Slow Cooker Pulled Pork

Published on by carol lou Category: Interesting Finds, Main dishes, Recipes

This recipe is so easy it is almost embarrassing to post.  Two ingredients and fantastic results.  Now that is one great recipe!   I usually use whatever BBQ sauce I happen to have in my pantry.  However, this time, I used a wonderful Virginia product that I received.  I used Shaffer’s Bold and Sassy Sauce. I always prefer to use locally made products in my recipes.  Their sauce is a vinegar/red wine based sauce with molasses, coriander, cumin and other spices.  It was a delicious addition to this easy recipe. 

slow cooker pulled pork

 Big Julie’s Bold & Sassy (16 fl oz) - $6.99

 

 

Unbelievably Easy Slow Cooker Pulled Pork
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Ingredients
  1. 2 pork tenderloins or one beef brisket
  2. BBQ sauce
Instructions
  1. Almost too easy to post - in your slow cooker, pour in 3/4 cup of your favorite BBQ sauce. Add your meat of choice. Drizzle with an additional 3/4 cup sauce. Cover and cook on low for 7 1/2 hours. Shred meat, return to sauce to keep warm. Serve.
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Orange Twist Rolls

Published on by carol lou Category: Breads, Recipes

These yeast rolls are not your everyday rolls, these are the rolls to bake when you have a special occasion, brunch, or luncheon.  They are over the top delicious with the orange filling and orange glaze.  If you want a show stopper recipe, Orange Twist Rolls are just what you are looking for.  Serve these for breakfast or brunch, it will be hard to eat only one!

orange twist rolls

 

Orange Twist Rolls
Yields 24
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Dough ingredients
  1. 1 package active dry yeast
  2. 1/4 cup warm water
  3. 1/4 cup sugar
  4. 1 teaspoon salt
  5. 2 eggs
  6. 1/2 cup sour cream
  7. 6 tablespoons melted butter
  8. 3 cups flour
  9. Filling
  10. 2 tablespoons melted butter
  11. 3/4 cup sugar
  12. 2 tablespoons grated orange rind
  13. Glaze
  14. 3/4 cup sugar
  15. 1/2 cup heavy cream
  16. 2 tablespoons orange juice
  17. 4 tablespoons butter
Instructions
  1. Dissolve the yeast in the warm water in a small bowl. In the large bowl of electric mixer using the dough hook, combine 1/4 cup sugar, salt, eggs, sour cream, yeast mixture and butter. Add the flour and combine until a soft dough forms. Let dough rise in a warm place for 2 hours. Turn the dough out onto a floured board and knead 15 times. Divide dough in half. Roll each half into a 12-inch circle. Combine the sugar and orange rind in a small bowl. Brush each circle with 1/2 of the melted butter and sprinkle with 1/2 of the sugar mixture. Cut the circle into 12 wedges. Roll up staring with the wide end and place rolls in a greased 9 x 13 baking dish with the points down. Repeat with the other half of dough. Cover rolls and let rise 1 hour.
  2. Preheat oven to 350 degrees. Bake the rolls for 20 - 30 minutes until golden brown. Top with glaze while warm.
Notes
  1. Glaze
  2. Combine the sugar, cream, orange juice, and butter in a saucepan and boil for 3 minutes, stir constantly. Pour over the rolls when removed from the oven. Cool rolls slightly; serve warm or at room temperature.
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Brussel Sprout Apple Salad

Published on by carol lou Category: Recipes, Salads

If you like Waldorf Salad and brussel sprouts, I think you will really like this salad.  I took the two and melded them together to create this delicious salad.  I prepared the brussel sprouts and while they were cooking, mixed the remaining ingredients in my salad bowl.  Blended the warm brussel sprouts, remaining salad ingredients and dressing in my salad bowl.  Tossed completely and served.  A wonderful combination of hot and cold all topped with a creamy dressing.

Brussel Sprout Apple Salad

Brussel Sprout Apple Salad
Serves 4
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Ingredients
  1. 12 oz. brussel sprouts, thinly sliced
  2. 1 tablespoon each of olive oil and butter
  3. 1 apple, diced
  4. 1 stalk of celery, diced
  5. 1/3 cup walnuts, chopped
  6. 1/3 cup dried tart cherries or dried cranberries
  7. Dressing
  8. 5 tablespoons half and half
  9. 3 tablespoons white wine vinegar
  10. 1 1/2 teaspoons Dijon mustard
  11. 1/4 teaspoon sugar
Instructions
  1. In a large sauce pan, heat 1 tablespoon of olive oil and 1 tablespoon of butter. Add brussel sprouts and stir frequently until they begin to lightly brown. While the brussel sprouts are cooking, combine the remaining salad ingredients in a bowl. Mix the dressing ingredients together. Continue to cook the brussel spouts just until parts begin to brown and they are crisp tender. Toss the brussel sprouts with the remaining salad ingredients. Top with dressing and toss. Serve.
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Jalapeño Popper Potato Casserole

Published on by carol lou Category: Recipes, Vegetables

A few weeks ago, a good friend of mine made these amazing jalapeño poppers.   I started thinking what else could I create with this great taste sensation.  I immediately thought of my favorite potato casserole recipe and decided to turn the heat up on this recipe.  I switched from using cheddar cheese to smoked gouda, diced the jalapeños and cooked them with red onions until the peppers were slightly charred and added them to the mixture.  This gave the peppers the smoky taste that you would get when roasting the poppers.  This re-creation of the my potato casserole recipe turned out terrific.  To add more spice to this recipe, you can certainly add additional peppers or add a few dashes of your favorite hot sauce.  This recipe is very easy to customize and you certainly can add your favorite add-ins.

jalapeno popper casserole

 

 

Jalapeno Popper Potato Casserole
Serves 6
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Ingredients
  1. 3 large baking potatoes, baked
  2. 1/2 pound smoked gouda cheese, grated
  3. 4 jalapeño peppers, seeds removed, diced
  4. 1/4 cup red onion, diced
  5. 1/2 cup sour cream
  6. 1/3 cup cream cheese
  7. Salt and pepper, to taste
  8. 4 tablespoons butter, divided
Instructions
  1. Bake potatoes (rinse clean, prick skin and roast 375 degrees for 1 1/4 hours), remove from oven, cut in half and let cool slightly. Scoop insides of potatoes into a medium mixing bowl. Add cream cheese, sour cream, 2 tablespoons butter and salt and pepper. In a heavy small skillet melt the remaining two tablespoons of butter, add jalapeños and red pepper. Cook over medium heat until the peppers begin to slightly char, remove from heat and add to potato mixture. Stir well. Fold in grated cheese (reserved about 3 tablespoons for the top of the casserole). Spoon into a greased baking dish. Top with remaining cheese. Bake 350 degrees until hot and bubbly, approx.. 20 - 30 minutes.
Notes
  1. You could also make these twice baked potatoes - fill the potato shells with the mixture and place on a baking sheet. Bake 350 degrees until hot and bubbly, approximately 20 minutes.
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Raspberry Coconut Bars

Published on by carol lou Category: Desserts, Recipes

This recipe was one of my mom’s “go to” recipes.  Easy to prepare, basic ingredients and delicious.  A great shortbread type crust, gooey filling and light crunchy topping.  She never used a mix or can of soup in her recipes, scratch baking at it’s best!   I sure was lucky growing up with such a great cook in the kitchen.

raspberry coconut bars

 

Raspberry Coconut Bars
Yields 24
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Ingredients
  1. Crust
  2. 12 tablespoons unsalted butter, room temperature
  3. 1 cup sugar
  4. 2 egg yolks (reserve egg whites)
  5. 1 1/2 cups flour
  6. Filling
  7. 2 egg whites
  8. 1/2 cup sugar
  9. 1 cup raspberry preserves
  10. 1/2 cup shredded coconut
  11. 1 cup chopped pecans
Instructions
  1. Preheat oven to 350 degrees. With an electric mixer, beat the butter and 1 cup sugar until light and fluffy. Add the egg yolks and beat until well incorporated. Gradually add flour. Pat into a ungreased 9 x 13 inch baking dish. Bake 25 minutes, cool slightly.
  2. Spread baked crust with raspberry preserves and sprinkle with coconut.
  3. Beat the egg whites until stiff. Gradually add the 1/2 cup sugar and beat until soft peaks form. Gently fold in the nuts. Spread this mixture over the baked layer that is topped with raspberry preserves and coconut and return to oven for 12- 15 additional minutes or until golden brown. Cool completely and cut into bars.
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