Archive for March, 2014

Mexican Breakfast Boats

Photo and Recipe by Carolyn Davidson Hicks!

Photo and Recipe by Carolyn Davidson Hicks!


I pack of Ole El Paso Stand n Stuff flour Tortillas

1/2 lb ground spicy hot sausage or regular

8 medium sized eggs

1 small onion finely chopped

1 large red, yellow and orange sweet peppers finely chopped

1/4 cup mild, medium or hot salsa

1 medium sized tomato cut in to small cubes

4 hash brown potato patties cut in half

freshly cut chives


Fry sausage, drain. Saute in a little oil the onions, peppers and then add crumbled up sausage. Bake or fry hash brown potato patties. Fill boats with egg mixture. top with potato patties and tomatoes and a little salsa!

Garnish with chives or cheddar cheese or both!

Lemon and Garlic Chicken With Mushrooms

2 boneless skinless chicken breasts (most weigh 8 to 10 ounces)

2 tablespoons extra-virgin olive oil

3 tablespoons fresh lemon juice

2 garlic cloves, minced or puréed

1 teaspoon chopped fresh rosemary

Salt to taste

Freshly ground pepper

2 tablespoons all-purpose flour or a gluten-free flour such as rice flour or corn flour

2 tablespoons grapeseed, sunflower or canola oil

1 pound mushrooms, sliced

1 teaspoon fresh thyme leaves or 1 tablespoon chopped flat-leaf parsley

1/4 cup dry white wine

1. Stir together olive oil, lemon juice, garlic, rosemary, and salt and pepper in a large bowl. Cut each chicken breast into 2 equal pieces (3 if they’re 12 ounces or more) and place in the bowl. Stir together and refrigerate for 15 to 30 minutes.

2. Remove chicken from marinade and pat dry (discard marinade). Place two sheets of plastic wrap (1 large sheet if you have extra-wide wrap) on your work surface, overlapping slightly, to make 1 wide sheet, and brush lightly with olive oil. Place a piece of chicken in the middle of plastic sheet and brush lightly with oil. Cover the chicken with another wide layer of plastic wrap. Working from the center to the outside, pound chicken breast with the flat side of a meat tenderizer until about 1/4 inch thick. (Don’t pound too hard or you’ll tear the meat. If that happens it won’t be the end of the world, you’ll just have a few pieces to cook.) Repeat with the remaining chicken breast pieces.

3. Season the pounded chicken breasts with salt and pepper on one side only. Dredge lightly in the flour (you will not use all of it) and tap the breasts to remove excess.

4. Turn oven on low. Heat a wide, heavy skillet over high heat and add oil. When oil is hot, place one or two pieces of chicken in the pan – however many will fit without crowding. Cook for 1 1/2 minutes, until bottom is browned in spots. Turn over and brown other side, about 1 1/2 minutes. (Do not overcook or the chicken will be dry.) Transfer to the platter or sheet pan and keep warm in the oven. If there is more than a tablespoon of fat in the pan, pour some (but not all)off into a jar or bowl.

5. Turn burner heat down to medium-high. Add mushrooms to the pan. Let them sear for about 30 seconds to a minute without moving them, then stir, scraping the bottom of the pan with a wooden spoon to deglaze. When mushrooms have softened slightly and begun to sweat, add wine, thyme or parsley, and salt and pepper to taste. Continue to stir until wine has evaporated and mushrooms are tender, 5 to 10 minutes. Spoon over the chicken, and serve.

Yield: Serves 4

Advance preparation: The chicken breasts can be pounded several hours ahead – but don’t marinate them until shortly before cooking – and kept between pieces of plastic in the refrigerator.



Carolina Banana Pudding

Recipe and Photo found at

Recipe and Photo found at



¾ cup sugar
¼ cup cornstarch
½ tsp. kosher salt
6 egg yolks
3½ cups milk
2 tbsp. unsalted butter, cubed
1 tbsp. vanilla extract
1 tbsp. dark rum
5 medium bananas, sliced
1 12-oz. box vanilla wafers
1 cup heavy cream
¼ cup confectioners’ sugar


1. Whisk together sugar, cornstarch, salt, and yolks in a 4-qt. saucepan. Whisk in milk; bring to a simmer over medium heat. Cook, stirring, until custard thickens, 1–2 minutes. Remove from heat; whisk in butter, vanilla, and rum. Let cool.

2. Place ⅓ of wafers over bottom of 8″ × 8″ dish; top with ⅓ bananas; cover with ⅓ pudding; repeat twice. Whisk cream and confectioners’ sugar to stiff peaks; spread over top.

Twice Baked Potato

Photo and Recipe by Carolyn Davidson  Hicks

Photo and Recipe by Carolyn Davidson Hicks We paired the Twice Baked Potato with Bacon Wrapped Pork Medallions!

4 russet potatoes, scrubbed, dried, and rubbed lightly with vegetable oil
1/2 cup sour cream
1/2 cup buttermilk
2 tablespoons unsalted butter
4 strips bacon
3 medium scallions, white and green parts sliced thin
1/2 teaspoon salt
black pepper
6 oz sharp cheddar cheese

Preheat the oven to 400F. Scrub the potatoes and clean under running water. Poke each potato in several places with a fork. Rub the potatoes all over with a little vegetable oil. Bake for 1 hour on a foil lined baking sheet. Set the baked sheet aside and transfer the potatoes to a wire rack and let cool enough to handle (about 10 minutes).
While the potatoes are baking, cook the bacon in a skillet until crispy. Set aside onto a paper towel lined plate.
Once the potatoes have cooled enough to handle, cut each potato in half so that the blunt sides will rest on the work surface. Use a small dinner spoon to scoop out the flesh from each half of the potatoes into a medium bowl, leaving 1/8″ to 1/4″ thickness of flesh in each shell. Arrange the shells on the lined baking sheet and return to the oven until dry and slightly crisped (about 10 minutes). Meanwhile, mash the potato flesh with a fork until smooth. Crumble the bacon in, and stir in the remaining ingredients except for half the cheese until combined.
Remove the shells from the oven and increase the setting to broil. Holding the shells steady on the pan with an oven mitt, spoon the mixture into each crisp shell, mounding slightly at the center. Spread the remaining cheese evenly over the potatoes then return to the oven and broil until spotty brown and crisp on top (10 to 15 minutes). Let cool 10 minutes before serving.

Seafood Butter Sauce for fish or shrimp


Photo By Carolyn Davidson Hicks

Photo By Carolyn Davidson Hicks

Serves 4 to 6!

6 large sage leaves
1/2 lb butter plus 2 tablespoons
2 lbs fish fillets (your choice)
salt and pepper
1/2 cup clam juice (or dry white wine)
1/2 cup dry sherry
1/2 cup whole milk
1 tablespoon minced garlic
2 tablespoons minced shallots
1 bay leaf
1 tablespoon flour
1/2 teaspoon salt
1/2 teaspoon white pepper
1/2 tablespoon lemon juice
2 tablespoons fresh chopped parsley

In a deep, large skillet melt 1 tablespoon butter over medium heat. Fry the sage leaves on both sides until crispy. Remove to a saucepan (1qt minimum), keeping the butter in the skillet. Add another tablespoon butter to the skillet and set aside.
In the saucepan with the sage, add the clam juice, dry sherry, whole milk, garlic, shallots, and bay leaf. Bring the mixture to a boil until it reduces by half.
Heat another tablespoon of butter in a separate saucepan on medium heat until foamy. Sprinkle with flour, stirring a couple of minutes with a metal whisk until well mixed and the sage breaks. You want the mixture to be tan but not brown.
Slowly add the reduced mixture to the flour mixture, stirring quickly to incorporate. Turn the heat to low, then whisk in the 2 sticks of butter 2 tablespoons at a time. Add the lemon juice, salt, and white pepper. Once all is incorporated, set aside.
Season the fish with salt and pepper. Set the flame on the stove to medium-high and cook the fillets for 5 minutes on the first side. Carefully flip the fillets and cook for another 3-5 minutes, or until the fish is cooked through. Carefully remove the fish from the pan, split the sauce over the fillets, and add the chopped parsley just before serving.

Chinese Sweet and Sour Pork or Chicken

Photo and Recipe by Carolyn Davidson Hicks

Photo and Recipe by Carolyn Davidson Hicks


1 12 oz bottle of Sweet n Sour Sauce: most brands are pretty good!

Marinate: (optional)
1 teaspoon soy sauce
1/2 teaspoon corn flour
1/2 teaspoon rice wine

Optional Frying batter:
1/2 cup water
2 oz flour
1 oz corn starch
1/2 teaspoon baking soda
1 egg
1 teaspoon frying oil
1 pinch salt

Optional Frying dry mix: as a replacement for the web mix
1/2 cup flour
Salt and pepper to taste
Mix well and coat meat before pan frying!

Stir Fry
3 to 4 oz pineapple cubes
8 oz boneless pork shoulder or boneless, skinless chicken breast
1/2 green bell pepper seeded, de-veined, and cut into pieces
1/2 red bell pepper seeded, de-veined, and cut into pieces
2 stalks scallions (only the white part) cut into 2″ length
1 small onion cut into wedges
1 rounded teaspoon minced ginger
2 tablespoon beaten eggs
1 clove garlic minced
oil for frying

Cut the pork shoulder or chicken breast  into bite sized pieces and marinate with 1 teaspoon soy sauce, 1/2 teaspoon corn flour, and 1/2 teaspoon rice wine for 15-20 minutes.
Sift together the dry ingredients of the frying batter, then add in the egg, water, and oil to form a thick batter.
After the pork is done marinating, transfer the pork pieces into the batter and make sure they are well coated. Add enough frying oil to a skillet for deep-frying. Once the oil is hot (360F to 375F), deep fry the pork pieces until they turn lightly golden. scoop out with a slotted spoon and drain on paper towels.
Heat up a wok and add 2 teaspoons oil. Add the onion and pineapple pieces. Fry about 2 minutes, stirring and flipping until the pineapple starts to brown. Add the ginger and pepper and cook, stirring constantly until the peppers are crisp and tender.
Add to the sweet and sour sauce to the stir fry. Cook, stirring quickly. As soon as the sauce thickens, add the pork or chicken and stir to combine and coat. Transfer to a serving plate and garnish with the green onion. Serve with white rice.

Optional: We like to add toasted Sesame Seeds in the sauce or sometimes on top as a garnish! It really intensifies the flavor!



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