Cooking Tonight !

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Comment by Karen Cole Swann on November 5, 2009 at 8:13pm

You’re invited to Gopher The Garland!

Rollercoasters
2000 19th Street ~ Bessemer, AL
Friday, December 4th, 2009
Party starts at 7, Southland starts at 9

Please join Robben Tindle, Tera York and Karen Swann as we Gopher The Garland and kick off the holiday season Gopher style!
It would be so sweet if you would bring a new unwrapped toy for the Marine Corp Toys For Tots program :) (but it's not required:)

All HHS classes and friends & family of HHS grads are WELCOME!

Comment by Stephanie (Crim) Rogers on March 31, 2009 at 7:53pm

Must share - salad dressing recipe !!

Vanilla-Shallot Vinaigrette

Ingredients:

1/2 pound radicchio, end trimmed and roughly chopped
4 ounces Belgian endive, end trimmed and leaves separated
2 ounces arugula, tough stems removed


4 whole shallots, about 3 ounces, peeled and stem ends removed
1 teaspoon olive oil
3/4 teaspoon salt
1/4 plus 1/8 teaspoon ground white pepper
1 vanilla bean
5 tablespoons extra-virgin olive oil
1 tablespoon Champagne vinegar
1/4 teaspoon freshly ground black pepper
4 ounces Stilton, crumbled
2 tablespoons dried cherries or cranberries


Preheat the oven to 350 degrees F.

Place the shallots in a small ovenproof saucepan. Add the olive oil, 1/2 teaspoon salt, and 1/4 teaspoon white pepper, and toss to combine. Roast until tender and just beginning to color, 30 to 35 minutes. Remove from the oven and let cool. Thinly slice and place in a medium bowl.

Split the vanilla bean in half lengthwise and with the tip of sharp knife, scrape the seeds into the bowl with the shallots. Add the split vanilla pod, olive oil, vinegar, black pepper, remaining 1/4 teaspoon salt, and remaining 1/8 teaspoon white pepper, and whisk well to combine.

Combine the radicchio, endive, arugula, pepper, and salt in a large bowl and toss well to combine. Add enough vinaigrette to coat and toss briefly again. Add the cheese and cherries and toss again and Serve.


ENJOY !!!

Comment by Stephanie (Crim) Rogers on March 26, 2009 at 8:01pm

15 Minute Fried Herb Chicken

1 medium onion, roughly chopped
1 to 2 tablespoons mixed fresh herbs
2 tablespoons tahini or peanut butter
1/4 cup olive oil, more for frying
Flour for dredging
6 boneless, skinless chicken thighs or 4 half-breasts
Chopped fresh parsley leaves for garnish
Lemon wedges for serving.

In a blender or the container of a food processor, combine onion, herbs and tahini/peanut butter. As you purée the mixture, slowly add just enough olive oil through the feed tube to make a thick, smooth paste; do not let it get too thin.
Put flour in a shallow bowl. Place chicken in another bowl. Rub puréed mixture over chicken, then dredge each piece in flour. Gently shake off any excess flour, coat again with paste and dredge once more in flour.
Heat 1/4 inch olive oil in a skillet; when it is hot, fry chicken for about 4 minutes each side, until well browned and cooked through; it will take longer if you use chicken with the bone in. Garnish with parsley and serve hot or warm, with lemon wedges


Pan-Browned Brussels Sprouts

1 1/2 pound Brussels sprouts
2 large garlic cloves
1 1/2 tablespoons unsalted butter
1 tbs olive oil
2 tbs pine nuts

1. Trim Brussels sprouts and halve lengthwise. Cut garlic into very thin slices. In a 10-inch heavy skillet (preferably well-seasoned cast iron) melt 1 tablespoon butter with oil over moderate heat and cook garlic, stirring, until pale golden.

2. Transfer garlic with a slotted spoon to a small bowl. Reduce heat to low and arrange sprouts in skillet, cut sides down, in one layer. Sprinkle sprouts with pine nuts and salt to taste. Cook sprouts, without turning, until crisp-tender and undersides are golden brown, about 15 minutes.

3. With tongs transfer sprouts to a plate, browned sides up. Add garlic and remaining 1/2 tablespoon butter to skillet and cook over moderate heat, stirring, until pine nuts are more evenly pale golden, about 1 minute. Spoon mixture over sprouts and sprinkle with freshly ground black pepper.

Then for dessert:


Grilled Blackberries with Lavender

1 pint fresh blackberries
3 sprigs fresh lavender or 1 teaspoon dried lavender
2 tablespoons sugar

Place the blackberries on a sheet of aluminum foil. Add the lavender and sprinkle with sugar.

Wrap foil into a package and place on the grill. Cook for about 5 to 7 minutes, until the berries are hot and bubbly.



Enjoy !!!

Comment by Stephanie (Crim) Rogers on March 20, 2009 at 12:00pm

EGG AND SAUSAGE BREAKFAST CASSEROLE

2 lbs. roll sausage
1 loaf Pepperidge Farm bread (cut off crust & cube)
3/4 lb. sharp cheddar cheese (orange), shredded

Brown sausage and drain. Place on bottom of 9"x13" casserole dish. Place bread on top of sausage and put shredded cheese on top of bread.
Mix with beater in large bowl:


8 eggs
1 tsp. dry mustard
1 tsp. salt
1/2 tsp. pepper
2 tbsp. Worcestershire sauce
4 c. half and half

Pour liquid mixture over ingredients in casserole, cover and keep in refrigerator overnight. Bake for 45 to 50 minutes in 325 to 350 degree oven. Cut into squares, serve hot.

Comment by Kristine Shepherd Ledlow on March 20, 2009 at 7:42am

Chicken & Black Bean Casserole

6-8 seasoned Chicken Breast (I have also used chicken strips)
16 oz. shoepeg corn
2 cans black beans
1 large jar salsa
2 packages of taco seasoning
2- 8 oz. cream cheese (room temp)

Mix all ingredients together (except cream cheese) and place on top of chicken. Cover and bake on 350 until bubbly.

Spoon cream cheese over the top of the casserole
Put back in oven until melted and spread over the top.

Serve with Mexican rice.

Comment by Kathy Peoples- Savelio on March 20, 2009 at 2:21am

Does anyone have a good and easy breakfast casserole recipe?

Comment by Stephanie (Crim) Rogers on March 18, 2009 at 10:45pm

Lighter Caesar Salad


-= Ingredients =-
1 teaspoon Dijon mustard
2 tablespoons fresh squeezed lemon juice
1/2 teaspoon minced garlic
1/2 teaspoon Worcestershire sauce
1 teaspoon anchovy paste
1/8 teaspoon salt
1/8 teaspoon ground black pepper
1/3 cup olive oil
1 head romaine hearts ; cut into quarters, lengthwise and rinsed
1/4 cup finely grated Parmesan cheese
Croutons

-= Instructions =-
In a food processor, combine the mustard, lemon juice, garlic, Worcestershire sauce, anchovy, salt and pepper and process well. While processor is on, slowly drizzle in the olive oil until completely incorporated.

Place the lettuce quarters, cut side down, on grill. Grill for 2 to 3 minutes, until grill marks form.

Transfer grilled romaine to chilled salad plates.

Drizzle the vinaigrette over the romaine.

Garnish with Parmesan cheese and the croutons.

Comment by Kevin Cox on March 15, 2009 at 11:59am

Anybody hear the Styx song about cooking? ...Too Much Thyme On My Hands.
;) ...KC

Comment by Robben Tindle on February 26, 2009 at 9:10pm

Shrimp Rockeller stuffed mushrooms

--------------------------------------------------------------------------------

These are Yummy!

Prepare to roast:
24 large button mushrooms
Saute in 1 tblsp olive oil:
1 Lb large shrimp, peeled, deveined, cut into chunks
Salt and red pepper flakes to taste
Combine; Add:
3 oz cream cheese, softened
3 tblsps mayo
1 tblsp milk
1 1/2 cups frozen chopped spinach, thawed and squeezed dry
3 tblsps Parmesan, grated
2 tsps minced fresh tarragon
1 tsp fresh lemon juice
1/2 tsp Worcestershire sacue
2 tblsps scallions, minced
salt, cayenne, and nutmeg to taste
Toss together; Top with:
1/3 cup fresh bread crumbs
2 tblsps olive oil
2 tblsps Parmesan, grated
Preheat oven to 425*
Prepare mushrooms by first removing and discarding the stems. Arrange caps on a baking sheet, stemmed side up, sprinkle insides with salt, and roast 10 minutes. Flip caps over and roast 5 minutes more. Remove mushrooms from oven; leave oven on.
Saute shrimp in 1 tblsp of oil in a skillet over medium-high heat just until pink, about 2 minutes. Season with salt and pepper flakes; set aside.
Combine cream cheese, mayo, and milk in a bowl. Add spinach, 3 tblsps parmesan, tarragon, lemon juice, Worcestshire, scallions, and seasonings.
Toss crumbs with 2 tblsps oil, 2 tblsps Parmesan, salt, and pepper to taste in a small bowl. Stuff mushrooms, placing 2 or 3 shrimp pieces in each cap. Top with a generous tsp of cream cheese mixture, sprinkle with crumbs, then bake until heated through and topping is godlen, about 8 minutes. Serve immediately.

The recipe says to put pieces of the shrimp in the stuffing.. but I like to leave the shrimp whole, and place them on top of the stuffed mushrooms, then top with some more parmesan.

Comment by Stephanie (Crim) Rogers on February 26, 2009 at 7:23pm

If you love....

Feta Cheese, then you will love this !!

Fried Feta Cheese With Lime Caper Vinaigrette

8 oz block feta cheese
2 Tbsp. all-purpose flour
2 Tbsp. rice wine vinegar
2 Tbsp. capers, drained
1 clove garlic, finely chopped
1 tsp. grainy mustard
1 Tbsp. cilantro, chopped
1/4 cup olive oil
Zest and juice of one lime
Salt and fresh-ground pepper to taste

1. Drain cheese and pat dry with paper towel.
2. Slice into eight equal pieces, cover and refrigerate for 10-minutes.
3. While the cheese is draining, in a glass bowl, whisk together the rice wine vinegar, capers, garlic, mustard, cilantro, 2 Tbsp. olive oil, lime zest and juice.
4. Season the flour with salt and fresh-ground pepper to taste.
5. Dredge each slice of cheese in the flour and coat thoroughly.
6. Heat a medium-sized non-stick skillet to medium-high.
7. Add remaining 2 Tbsp. olive oil.
8. When hot, add the cheese and cook on each side for one minute, or until golden brown.
9. Arrange cheese on serving plates and drizzle with dressing.
10. Garnish with cilantro leaves and serve immediately.

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