Easy Salsa Chicken
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Labels:
5 ingredients or less,
poultry,
quick and easy
Grocery Shop on a Budget
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Labels:
budgeting and shopping
Crockpot Beer Ribs
Superbowl Family Traditions
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Labels:
Superbowl
Picnics and the 4th of July
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Included are recipes for Grilled Clams, Bacon and Corn Salad, Brownie Bites, and more. You'll also get some quick tips on food safety for the warm summer sun.
Easy Picnic Recipes
The Great Lobster Roll Debate
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Labels:
Sandwiches,
seafood,
shellfish
How do you like your lobster rolls -- warm with lots of melted butter and lemon, or mixed with mayo and serve chilled? Click here to learn more about this delectable dish and get the recipes for the Connecticut Lobster Roll and the Maine Lobster roll. This is the perfect summertime lunch.
Kentucky Derby Fare: Mint Juleps
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Labels:
adult beverages,
Southern Cuisine
(Photo by joshleo)
No Kentucky Derby party would be complete without Kentucky Bourbon -- and lots of it. Bourbon actually got its name from Bourbon County, Kentucky where it was originally invented back in the 18th century. There are now almost 70 brands of original Kentucky Bourbon most notably Maker's Mark, Wild Turkey and Early Times.
Kentucky Derby Fare: Hot Browns
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Labels:
poultry,
Sandwiches,
Southern Cuisine
If you've never had a Hot Brown, you're in for a treat. This delectable sandwich was originally created as an alternative late-night ham and egg dishes at the Brown Hotel in Louisville in the 1920's. Although very rarely seen on menus outside of Kentucky, it is standard fare, particularly in the Louisville area, and a must-have on Derby weekend.
Kentucky Derby Fare: Burgoo
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Labels:
soups/stews,
Southern Cuisine
The Kentucky Derby, held at Churchill Downs the first Saturday of every May, is the longest running sports event of all time. I've never been to the Derby, but my dear friend, Kathy from Louisville, hasn't missed one in years and she talks about the experience extensively -- especially the food.
Burgoo is a soup that dates back to the Civil War times and is a traditional dish served to patrons of the Kentucky Derby. At Derby time, you'll see many street vendors making copious amounts of this tasty treat in huge metal vats.
There are many, many regional variations of this dish from light and thin to thick and hearty and from spicy to mild. This tomato-based version is a quick, light version of the original that is sure to please even the pickiest of palates.
Kentucky Burgoo
12 cups water
1 (3-pound) fresh whole chicken, cut up
2 pounds stew beef, diced
1 tablespoon salt
1/4 teaspoon ground black pepper6 strips of bacon
2/3 cup all-purpose flour
2 (16-ounce) cans whole tomatoes, undrained
1 cup peeled potato, cubed
2 cups chopped carrots
1 onion, chopped
1 cup chopped celery
1 cup chopped green bell pepper
2 tablespoons brown sugar
1/4 teaspoon red pepper flakes
4 whole cloves
1 clove garlic, crushed
1 whole bay leaf
1 (15-ounce) can corn, drained
1 (10-ounce) packages frozen okra, thawed
2 (16-ounce) packages frozen lima beans, thawed
Combine water, chicken, stew beef, salt and pepper in a large stockpot. Cover and cook over medium-high heat, turning it down to medium low when it reaches a simmer, until the meat is tender, about 1 hour.
Remove the chicken and beef. Reserve the broth. Skim any fat from the surface. Remove and discard the skin and bones and discard. Dice the meat and return to the pot.
In a heavy skillet over medium-high heat, cook bacon until crisp, 7 or 8 minutes. Remove from heat and drain bacon, leaving the drippings in the skillet; crumble bacon and add to the stockpot. Add flour to the bacon drippings, return to burner and cook, stirring until smooth and starting to turn golden, 3 to 5 minutes. Stir this roux into the broth until dissolved.
Add tomatoes, potatoes, carrots, onion, celery, green bell pepper, brown sugar, red pepper flakes, cloves, garlic and bay leaf. Cover and simmer for 1 hour; stirring often.
Remove the cloves and bay leaf. Add corn, okra and lima beans and simmer for 20 minutes. Serve hot.
Yield: Serves 12
Related Posts:
Best of the Best
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Labels:
Best of the Best
The Worst Cook Ever has a very humorous take on life, love and food. From 1950's advice such as "Every morning before breakfast, comb hair, apply make-up, a dash of cologne and perhaps some simple earrings..." to a recipe for "Gentleman Lover's Mashed Potatoes" to lessons on "Fingering Your Meat", this blog is absolutely going to make you smile.
The Frantic Home Cook will have you laughing, crying and drooling all at the same time as she shares her cooking projects with daughter, Eleven Year Old, and imparts her wisdom in posts like "30 Ways to Use a Hardboiled Egg".
You won't find a single recipe on Manolo's Food Blog, and yet I am sure that you will be as captivated as I am with this site. The posts are completely intriguing and spark lighthearted debate on subjects such as coldcuts and the lack of nutritious food at DisneyWorld. Mr. Henry has also made sure that his readers are exposed to gems like "Eat food. Not too much. Mostly plants."
Leftover Ham Recipes: Hawaiian Pizza
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Labels:
pork
While the thought of eating a pizza with pineapple on it makes my toes curl, Hawaiian Pizza is the only pizza that my oldest daughter will eat. While a classic Hawaiian Pizza is topped with Canadian Bacon, we have substituted some of that leftover Easter ham that you have in the refrigerator. Imagine your kids' surprise when you set this down on the dinner table tonight!For this pie, you can use homemade or store-bought pizza dough, boboli pizza crusts, or split open an English muffin and make little Hawaiian Pizza snacks for the kids after school.
When it comes to the sauce, the classic Hawaiian Pizza is made with tomato sauce, although I personally would prefer this with a good barbecue sauce instead.
Hawaiian Pizza
Homemade or store-bought Pizza dough
Olive oil
1 cup pizza sauce or barbecue sauce
1-1/2 cups shredded mozzerella cheese
1 cup fresh or canned pineapple chunks
3/4 cup ham, sliced thinly and cut into 1" squares
Chopped fresh parsley for garnish
Preheat oven to 450 degrees.
Roll out pizza dough to make a 12" crust. Brush the entire crust with olive oil. Spoon sauce over the crust and spread out evenly with the back of the spoon, leaving a 1" crust around the edge.
Sprinkle the cheese over the sauce. Top with ham and pineapple.
Put on oiled baking sheet or on pizza stone for 10 to 15 minutes, or until cheese is melted and crust is a golden brown.
Remove from oven. Top with chopped parsley. Cut into wedges and serve.
Additional Ham Recipes:
Leftover Ham Recipes: Split Pea Soup with Ham
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Labels:
pork,
soups/stews
Split pea soup with ham has always been one of my dearly beloved comfort foods. Since we don't eat much ham in my house, it has become a post-Easter favorite just like my post-St. Patrick's Day Corned Beef Hash. My Mom's recipe was never one of my favorites, and I searched and searched for quite a while for a replacement recipe which I finally found over at The Joy of Soup.
This delectable version calls for butter, bay leaves, fresh thyme and a little drizzle of balsamic vinegar. Since the soup contains no dairy and is thickened instead by the peas, it freezes nicely. Best served with some crusty bread or gigantic home-made croutons. Enjoy!
Chunky Ham and Split Pea Soup
1 piece (about 2 ½ pounds) leftover bone-in ham
4 bay leaves
1 pound (2 ½ cups) split peas, rinsed and picked through
1 teaspoon dried thyme
2 tablespoons extra-virgin olive oil
2 medium onions, chopped medium
2 medium carrots, chopped medium
2 medium stalks celery, chopped medium
1 tablespoon unsalted butter
2 medium garlic cloves, minced (about 2 teaspoons)
Pinch sugar
3 small red potatoes, scrubbed and cut into ½-inch dice (about ¾ cup)
Ground black pepper
Minced red onion (optional)
Balsamic vinegar
1. Place ham, bay leaves, and 3 quarts water in large stockpot or Dutch oven. Cover and bring to a boil over medium-high heat. Reduce heat to low and simmer until meat is tender and pulls away from bone, 2 to 2 ½ hours. Remove ham meat and bone from pot and set aside.
2. Add split peas and thyme to stock. Bring back to boil, reduce heat, and simmer, uncovered, until peas are tender but not dissolved, about 45 minutes. Meanwhile, when ham is cool enough to handle, shred meat into bite-sized pieces and set aside. Discard rind and bone.
3. While split peas are simmering, heat oil in large skillet over high heat until shimmering. Add onions, carrots, and celery and sauté, stirring frequently, until most of liquid evaporates and vegetables begin to brown, 5 to 6 minutes. Reduce heat to medium-low and add butter, garlic, and sugar. Cook vegetables, stirring frequently, until deeply browned, 30 to 35 minutes; set aside.
4. Add sautéed vegetables, potatoes, and shredded ham to pot with split peas. Simmer until potatoes are tender and peas dissolve and thicken soup to consistency of light cream, about 20 minutes more. Season with pepper to taste. Ladle soup into bowls, sprinkle with red onion, if using, and serve, passing balsamic vinegar separately.
Additional Ham Recipes:
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