Archive for April, 2014

Smoked Bacon Wrapped Onion Rings

 

Can't remember where I got this photo so can't give any credit for it!

Can’t remember where I got this photo so can’t give any credit for it!

Ingredients:

1 or 2 large sweet onions

1 lb bacon

Your favorite seasonings for pork

Soaked toothpicks or wooden skewers

Directions:

Peel and slice onions into 1/2 inch width onion rings.  Fully wrap each ring in bacon and secure with a wet soaked toothpick. Add you favorite dry rub, seasonings,etc. Place in smoker or on cooler side of grill and allow the bacon enough time to cook and render most of the fat. Cool down and remove toothpicks before serving! Great appetizers while waiting on your Pork Butt to smoke!

Deep Fried Poached Eggs!

 

Ingredients:

6 large fresh eggs

2 tablespoons of vinegar

1/2 cup each of Flour and Panko

Salt and pepper

Directions:

Fill a  3 qt pot of water and add vinegar. Bring to a boil and then reduce heat.  Then, take four eggs and put one in egg in the boiling water at a time by cracking the shell and placing it carefully in a small ramekin. Pour gently into the water. Do this four times as quickly as possible but carefully.

Meanwhile, heat up oil and allow to reach 350 degrees.

Scramble the last two eggs to make a liquid dredge for the pouched eggs.  Then gentle place one at a time in flour, then egg, then Panko. Drop in oil but do not over crowd the eggs. As soon as the coated egg turns golden brown, about 1 minute if that long, remove from oil with slotted spoon!

Serve on English Muffins, or any way you choose! It’s a tasty way to enjoy an Eggs Benedict with a twist as well!

Note: Here’s  how to skip a step! Keep the egg in the slotted spoon when you remove it from the water. Dust in flour, then spray down with butter and coat with Panko. Then, gently place in the oil.

 

 

 

Italian Mushroom and Pesto Cream Sauce

Mushroom and Pesto Cream Sauce

Photo and Recipe by Carolyn Davidson Hicks

Ingredients:

Coarse salt and ground pepper

1 tablespoon Basil Pesto

1 fresh chopped garlic clove

1 finally chopped Shallot

2 tablespoons of dried Italian Herbal Blend

1/4 stick of butter

1/4 cup heavy cream

2 tablespoons of dried mushrooms

Directions:

Mix all ingredients and cook on very low heat so you don’t scorch the milk. Sauce is done when it is creamy and thick. You can always add a little arrow root if it is not thick enough.

Serve over vegetables, fish or chicken!

Easy Homemade Italian Bread

 

Photo and Recipe by Carolyn Davidson Hicks

Photo and Recipe by Carolyn Davidson Hicks

Makes 4 small loaves of bread or 8 bread sticks:

2 1/2 cups of Bisquick

2 tablespoons dried chopped onions

2 tablespoons dried Italian herbal blend

1/2 cup shredded sharp cheddar

1 teaspoon garlic powder

Directions:

Mix bisquick and all ingredients with just enough water to cause thick consistency.  Divide dough into 4 equal parts. Roll out to about 4 to 6 inches long. Place in a preheated oven at 350 degrees until bread sticks rise and turn light golden brown. Add a little shredded sharp cheese to the tops of each loaf just before they are finished baking.

Divide again into smaller sections of dough to make bread sticks!

Serve warm

 

Chicken with Mini Penne and Pesto Cream Sauce

 

Photo and Recipe by Carolyn Davidson Hicks

Photo and Recipe by Carolyn Davidson Hicks

Ingredients: serves two

2 boneless, skinless chicken breast halves (6 to 8 ounces each) grilled is best!

Coarse salt and ground pepper

1 tablespoon olive oil

1 cup Mini Penne

1 tablespoon Basil Pesto

1 fresh chopped garlic clove

1 finally chopped Shallot

2 tablespoons of dried Italian Herbal Blend

1/4 stick of butter

1/4 cup heavy cream

Directions

Place chicken breasts between two pieces of plastic wrap. With a meat mallet or heavy skillet, pound chicken to an even 3/4-inch thickness. Season with salt and pepper.

Heat the oil in a large nonstick skillet; cook the chicken until golden brown and cooked through, 3 to 4 minutes per side. Slice each piece across the grain into 4 or 5 strips; cover to keep warm. (if you grill the chicken, grill marks really add flavor)

Meanwhile, cook pasta according to package instructions. Reserve 1/4 cup cooking water. Drain pasta and return to pot.

In a small saucepan, stir in reserved pasta water, heavy cream, pesto, shallots, Italian Herbal Blend, Butter  and crushed garlic. Cook over over low heat until smooth and creamy. Toss pasta with half the sauce and save the rest to drizzle of the chicken.

Quick Blender Hollandaise Sauce

Use a small 16 oz single serve blender/mixer works great!

Use a small 16 oz single serve blender/mixer works great!

Ingredients:

1 stick of butter (1/2 cup melted)
3 egg yolks
1 tablespoon of fresh lemon juice
Salt and fresh ground pepper

Directions:

  • Melt the butter in a small saucepan over low heat. Let bubble for 10 to 15 minutes and then pour through a strainer lined with cheesecloth, discarding the milky solids, or simply pour off the clarified butter, leaving the milky solids in the bottom of the pan.
  • Place the egg yolks and lemon juice in a blender. Blend until the mixture is foamy.
  • With the blender running, gradually add the clarified butter in a thin stream.
  • Season with salt and pepper, and it’s ready! The sauce should be served immediately.

http://leitesculinaria.com/74247/recipes-blender-hollandaise-sauce.html