Pimento Cheese

It's a Southern thing.

Even though Florida is not considered "the South",
I've had a craving for it all week.
Pimento cheese is the Pate' of the South.

You can serve it on crackers, stuff celery, 

fill cherry tomatoes,
make a sandwich with soft white bread, 

make grilled cheese,

serve it open faced spread on sourdough bread, 

make cute little tea sandwiches.

It's a snack, an appetizer, lunch and a dip.
Perfect with your afternoon tea
or an evening glass of wine

You could even fill small jars to give away.

That's a lot from a little 'ol spread.

 Grate the cheese yourself instead of
buying the preshredded bags.

 Add the remaining ingredients.

Combine well with a wooden spoon. 

Add more jalapeno peppers 

if you like the heat.

Lightly toast some sourdough bread then

 spread on a generous amount of cheese and 

toast again or broil until it melted and bubbly. 

Now crunch into it!

Pimento Cheese

8 oz block sharp cheddar cheese, grated

8 oz block extra sharp cheese, grated

1/2 C mayonnaise

4 oz jar pimentos, diced 

1 t Worcestershire sauce
1/2 t House Seasoning

1-2 T pickled jalapeno peppers, finely diced

Grate the cheese into a large bowl.

Add the remaining ingredients and mix well.

Keeps for a week in the refrigerator.

You could leave out the jalapenos and 

add a dash of hot sauce or 1/4 t cayenne.

You can also add 1/2 C toasted chopped pecans.

customize it, make it yours.
This makes a lot, about 4 C.
Let soften at room temperature to serve.

 I cut the recipe in half.

Y'all enjoy!

Links: Designs By Gollum,
My Romantic Home, EKats Kitchen

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Pot Roast

I remember seeing Pioneer Woman (Ree) making  pot roast on Good Morning America and I went out that same day to buy a chuck roast because it looked so good.  Well it was, comfort food at it's best.  I was reminded of this pot roast on Saturday morning when Ree made it again but this time on her very own show on Food Network.  I'm loving the show and again was inspired to make this recipe for pot roast.  Check out her website here.

Prep Time: 20 Minutes

Cook Time: 4 Hours

Difficulty: Easy

Servings: 10

Ingredients

• 2 Tablespoons Olive Oil
• 1 whole (4 To 5 Pounds) Chuck Roast (I used a 3lb Chuck Roast and it served 5)
• 2 whole Onions
• 6 whole Carrots (Up To 8 Carrots)
• Salt To Taste
• Pepper To Taste
• 1 cup Red Wine (optional, You Can Use Beef Broth Instead) (I used all Beef Broth)
• 2 cups To 3 Cups Beef Stock
• 3 sprigs Fresh Thyme, or more to taste (I used dried Thyme 1/4 teaspoon)
• 3 sprigs Fresh Rosemary, or more to taste (I used dried Rosemary 1/2 teaspoon)

Preparation Instructions

First and foremost, choose a nicely marbled piece of meat. This will enhance the flavor of your pot roast like nothing else. Generously salt and pepper your chuck roast.


Heat a large pot or Dutch oven over medium-high heat. Then add 2 to 3 tablespoons of olive oil (or you can do a butter/olive oil split).


Cut two onions in half and cut 6 to 8 carrots into 2-inch slices (you can peel them, but you don’t have to). When the oil in the pot is very hot (but not smoking), add in the halved onions, browning them on one side and then the other. Remove the onions to a plate. Throw the carrots into the same very hot pan and toss them around a bit until slightly browned, about a minute or so.


If needed, add a bit more olive oil to the very hot pan. Place the meat in the pan and sear it for about a minute on all sides until it is nice and brown all over. Remove the roast to a plate.


With the burner still on high, use either red wine or beef broth (about 1 cup) to deglaze the pan, scraping the bottom with a whisk to get all of that wonderful flavor up. When the bottom of the pan is sufficiently deglazed, place the roast back into the pan and add enough beef stock to cover the meat halfway (about 2 to 3 cups). Add in the onion and the carrots, as well as 3 or 4 sprigs of fresh rosemary and about 3 sprigs of fresh thyme.


Put the lid on, then roast in a 275F oven for 3 hours (for a 3-pound roast). For a 4 to 5-pound roast, plan on 4 hours.


To make the gravy - Mix 2 tablespoons flour with 1/4 cup water.  I put this in a jar with lid and shake until well mixed.  After taking out roast, carrots and onion leave broth in pan and bring to a boil.  Add flour mixture slowly and stir until thickened.  Only use enough flour mixture to thicken to your liking.

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Honey Sweetened Pumpkin Butter

Pumpkin butter is a great, healthy, sweet treat! Rich in anti-oxidant vitamins such as vitamin-A, vitamin-C and vitamin-E, it is also a great source of minerals like copper, calcium, potassium and phosphorus.

Enjoy it as a spread for muffins and bread or as a topping/filling for cakes and tarts. You can even add it to recipes, like you would apple sauce or just eat it straight up. No

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Sesame Grilled Pork Chops

Pork is always a perfect dinner for Fall;
pork chops, roast loin, and ribs. 

These pork chops are delicious on the grill.

I like to serve them with acorn squash

 roasted with butter and brown sugar,

 another Fall favorite.

 They would also be good with; corn casserole, 

scalloped potatoes, cheesy potato casserole, 

deluxe macaroni and cheese, rice pilaf....

so many good choices.

Just add a green vegetable.

Marinate the chops for an hour 

or cover and refrigerate for a longer time.

Then grill just until done, about 4-5 minutes

 per side for 3/4" thick chops. 

Keep the meat moist and juicy

 by not overcooking. 

This is also very good with strip steak. 

<><><><>

Sesame Marinade 
for  Grilled Pork Chops
(or also good on Strip Steak)

enough sauce for 4-6 chops/steaks
~~~~~~~~~~~

1 t pepper

1 T sugar

1 T minced garlic (or 1/2t powder)

2 T sesame oil

2 T Dijon mustard

3 T soy sauce
4 (3/4") thick loin pork chops
(or 4 strip steaks)

Combine the ingredients and coat both sides
 of the meat. Cover with saran wrap and
 refrigerate for at least 1 hour.

Grill on a preheated hot grill for about 4 minutes
 on each side for thick chops. Do  not overcook.
 (about 3 minutes each side for steak)

or to desired doneness. Let rest for 5 minutes.

Season with salt to taste.

Enjoy!

Links: Stone Gable,
Designs By Gollum

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Orange Gingernut Biscuits

Orange Gingernut Biscuits

The perfect accompaniment for a coffee break!  Absolutely delicious….!

Makes 30

Prep time:  10 minutes

Cooking time: 15-20 minutes

Ingredients

350g/12 oz self-raising flour

Pinch of salt

200g/7 oz caster sugar

1 tbsp ground ginger

1 tsp bicarbonate of soda

125g/4 ½ oz butter

75g/2 ¾ oz golden syrup

1 egg beaten

1 tsp grated orange rind

Method

1.   Preheat the oven to 160°C/325°F/Gas Mark 3 and lightly grease your baking trays to make 30 biscuits.

2.  Sieve the flour, salt, caster sugar, ginger and bicarbonate of soda into a large mixing bowl.

3.  Heat the syrup and butter together in a pan on a very low heat until all the butter has melted.  Set aside until it cools slightly.

4.  Add the butter mixture to the dry ingredients, add the egg and orange rind and mix thoroughly.  Using your hand mould the dough into 30 even sized balls.

5.  Place on the baking trays well apart from each other then flatten slightly with your fingers.

6.  Place in the oven for 15-20 minutes, then transfer to a wire rack to cool.  Enjoy!

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Butternut Squash Fries

I confess...I am a HUGE french fries fanatic, but then again 'fanatic' is kinda of my M.O. Ahhhh, but 'french fries' with their wonderfully crisp, salty outside and soft delicate inside! Problem is, when your diet calls for low starch vegetables only, a good 'fry' can be hard to find. Here is a great alternative, and fast becoming my favorite snack...






BUTTERNUT SQUASH FRIES! Tasting a

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Autumn Granola

Adding pumpkin seeds and maple syrup gives
 my easy granola a nice nod to autumn.

I keep the granola handy in a glass pumpkin 

on the counter.

 Combine the dry ingredients.

Stir in the hot liquid until

everything is well coated.

Spread onto a rimmed baking sheet.

Bake @300 for 35  minutes, stirring halfway through.

Let cool and break apart. Pour into container.

It will keep at room temperature for

2-3 weeks. Have it with milk and a sliced banana

 for breakfast, or sprinkle some over yogurt and ice cream.

It makes a great snack too.

~~~~~~~~~~~~~~~

Autumn Granola

2 C Oatmeal (quick-cook rolled oats)

1/4 C sliced almonds

1/4 C chopped pecans

         1/4 C shelled pumpkin seeds

    1/4 C butter (1/2 stick)

1/4 C brown sugar

1/4 C maple syrup
1/2 t cinnamon

2 T water

In a large bowl stir together the oatmeal, almonds, pecans and pumpkin seeds,

In a small saucepan combine the butter, brown sugar, cinnamon, maple syrup and water.

Bring to a boil and pour the hot syrup into the
 dry ingredients. Stir with a wooden spoon until
 ingredients are thoroughly coated and combined.
Spread evenly onto a rimmed baking sheet and
 bake at 300 stirring halfway thru until
golden brown and dry to the touch,
about 35 minutes. Let cool then break apart
and store in an airtight container.
Keeps about 2-3 weeks at room temperature.

Makes about 3-1/2 C.
Recipe doubles easily.

Enjoy for breakfast or anytime!

click HERE for My Easy Granola recipe.
Links: Coastal Charm, A Stroll Thru Life,
Jam Hands, Stone Gable, Designs By Gollum

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PREMIERES MONDAY SEPT 26
WEEKDAYS 11/12 pt/c

I really enjoy TV shows about food, recipes and cooking.  A few of my favorites are Top Chef (Season 9 Premieres November 2 at 10/9c on Bravo) and Pioneer Woman ( Premiered Saturday, August 27 at 11:30AM ET/PT on Food Network) and now I'm looking forward to The Chew on abc and watching these expects do their thing!

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Beef Goulash

Beef Goulash

A hearty & warming dish!  A simple and tasty recipe which is full of flavor – one of the best beef goulash’s I have ever tasted!

Serves 4

Prep time:  15 minutes

Cooking time: 2 hours

Ingredients

2 tbsp vegetable oil

750g/1 lb 10oz lean braising beef, cut into chunks

1 large onion, chopped

1 garlic clove, crushed

1 tbsp paprika

1 tbsp smoked paprika

400g/14oz tin of chopped tomatoes

2 tbsp tomato puree

1 large red pepper, de-seeded and chopped

175g/6oz button mushrooms, halved

600ml/ 1 pint beef stock

1 tbsp cornflour

1 tbsp water

Freshly ground salt & pepper

To Serve

Sour cream

Fresh parsley, chopped

Long grain rice, cooked as per packet instructions or crusty bread

Method

1.   Heat half of the oil in a large frying pan and cook the beef for 3 minutes or until browned, set aside.

2.  Add the remaining oil to the pan and fry the onions and garlic on a low heat for 3-4 minutes, return the meat to the pan and add the paprika, stir well.

3.  Now add the tomatoes, tomatoes puree, red pepper, mushrooms and cook for 2-3 minutes stirring well.  Pour in the stock and bring to the boil, reduce the heat, cover and let simmer for 1 ½ - 2 hours until the meat is tender.

4.  Mix the cornflour and water together and add to the pan, stir until thickened.  Cook for 1 minute and season to taste.

5.  Serve the goulash with chopped parsley, sour cream and rice or crusty bread to mop up all the delicious juices.

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Banana & Chocolate Muffins

Banana & Chocolate Muffins

A perfect weekend breakfast or accompaniment for a coffee break!  The banana makes the muffins stay moist days after baking when most would go stale.

Makes 12

Prep time:  10 minutes

Cooking time: 15-20 minutes

Ingredients

3 ripe bananas

125ml vegetable oil

2 eggs, beaten

100g soft light brown sugar

225g plain flour

3 tbsp cocoa powder, sifted

1 tsp bicarbonate of soda

Method

1.   Preheat the oven to 220°C/Gas Mark 6 and line a 12 bun muffin tin with papers or muffin cases.

2.  Place the bananas in a bowl and mash with a fork, mix in the oil, eggs and sugar.

3.  Mix together the flour, cocoa powder and bicarbonate of soda, add to the banana mixture beating gently.

4.  Spoon into the muffin cases and then bake in the oven for 15-20 minutes.  Allow to cool in the muffin tin and then place on a wire rack... enjoy!!

Cooks tips

*  Store in an airtight container, they will keep for 2-3 days.

* To serve warm, reheat in a warm oven for 5 minutes.

* The muffins are suitable for freezing and can be kept frozen for up to 3 months.

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Pasta with Pesto Cream Sauce (Pioneer Woman)

This recipe from the Pioneer Woman reminds me of my favorite dish to order from Noodles & Company, Pesto Cavatappi, and this dish is even better.  All I can say is Pioneer Woman ROCKS!  Every recipe I've made of hers has been yummy.  This pasta starts out with fresh pesto and then there is cream and butter in the sauce.  Pour that over Cavatappi pasta topped with fresh tomatoes and you have an amazing pasta dish.  To see step by step instuctions go  here on the Pioneer Woman's website.  I served it with Parmesan Crusted Chicken Breasts ,  the recipe from Ina Garden (food network).  The chicken complimented the pasta perfectly.  We really enjoyed dinner tonight!

Prep Time: 6 Minutes  |  Cook Time: 10 Minutes  |  Difficulty: Easy  |  Servings: 8

Ingredients

• 3/4 cups Fresh Basil Leaves
• 1/2 cup Grated Parmesan Cheese
• 3 Tablespoons Pine Nuts
• 2 cloves Garlic, Peeled
• Salt And Pepper, to taste
• 1/3 cup Extra Virgin Olive Oil
• 1/2 cup Heavy Cream
• 2 Tablespoons Butter
• 1/4 cup Grated Parmesan (additional for garnish)
• 12 ounces, weight Pasta (cavitappi, Fusili, Etc.)
• 2 whole Tomatoes, Diced

Preparation Instructions

Cook pasta until al dente.
Add basil leaves, 1/2 cup Parmesan, pine nuts, and salt and pepper to a food processor or blender. Turn machine on, then drizzle in olive oil while it mixes. Continue blending until combined, adding additional olive oil if needed. Set aside.
Heat cream and butter in a small saucepan over medium-low heat. Add pesto and stir.
Drain pasta and place in a serving bowl. Pour pesto cream over the top. Toss to combine. Add diced tomatoes and toss quickly. Serve immediately.

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Best Ever Almond Flour Pumpkin Muffins (Grain Free)

Continuing with my pumpkin obsession, here is my latest addition. I have to say these are the best almond four muffins I have had yet! The crumb was delicate, not mushy or soggy and the tops had a thin layer of crispness to them. I nearly ate the whole batch in one sitting!









Before purchasing almond flour, you should know a few things. The best flour to purchase is the

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German Spaetzle

Spaetzle With Chicken Paprikash

~~~~~~~~~~~~~~~~~~~~

This German classic is a light, small
dumpling-like noodle, wonderful with roasts and
 chicken, or anything that has a sauce. 

This recipe will be enough for 3-4 servings,
but I usually make a double amount and

put extras into Ziplock bags and store
 them flat in the freezer.

Combine the eggs, water and salt in a medium bowl.

 Whisk with a fork.

Stir in the flour. It should be a wet dough

 that you can stir with a fork. 

If it's too stiff add a little more water.

Ist das nicht ein Spatzle maker? 

Ja das ist ein Spatzle maker.

The spaetzle maker fits over the rim of the pot.

 Put the dough into the square hopper of the

 spaetzle maker over a large pot
of boiling salted water.

 Quickly slide the hopper back and forth
grating the dough over the holes
and into the boiling water. 

Let the water come to a boil again then

 let the spaetzle cook for one minute. 

After they rise to the top the are done!

 Use a slotted spoon to strain the spaetzle 

out of the water and into a serving bowl.  

Repeat process with any remaining batter.

You can butter, salt and pepper now or just 

serve along with the sauce of you main dish.

You can also saute them in butter and season.

Spaetzle with Pork Roast and Gravy

Spaetzle, it's a nice alternative to potatoes, rice or pasta.

Spaetzle

2 eggs

1/2 C water

1/2 t salt

2 C flour

Whisk the egg, water and salt with a fork in a medium bowl.

Add the flour and stir until a sticky dough forms. Add more water if the dough is too

thick to stir with a fork. Bring a large pot of salted water to a boil. Put the dough into the holder of the spaetzle maker and quickly rub back and forth to press the dough through the holes. Let the water return to a boil. The spaetzle will rise to the top when they are about done. This will take about one minute, then skim them out of the water and into a serving bowl. Repeat with the remaining dough.
 *You can also use a tin can and press the dough through the holes in the can. 

You can also serve spaetzle with a little butter, salt and pepper.

Leftover spaetzle can be heated in the microwave or sauteed in a little butter

~~~~~~~~~~~~~~~~~

Don't be afraid to try these. They are very easy to make and only take about 5
minutes to prepare. If you are lucky enough to find a spaetzle maker they go really fast. I found one in a thrift store for $1, probably because no one knew what it was.
~~~~~~~~~~~~~~~~~
Here's a way to make a homemade spaetzle maker out of a tin can.
Clean and wash a large tin can and punch holes
 in the bottom the size of a pencil with
 a large screw driver or pick. Put the dough in
and push it through the holes into
 the boiling water using a large rubber spatula.
You can also use a colander with large holes. 

Guten Appetit!

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Spicy Tomato, Herb & Sausage Fusilli

Spicy Tomato, Herb & Sausage Fusilli

A simple, quick and easy mid-week dish that can be rustled up with store cupboard ingredients!  But most importantly it is very delicious!

Serves 2

Prep time:  5-10 minutes

Cooking time: 12-15 minutes

Ingredients

2 tbsp olive oil

4 good quality pork sausages

1 red onion, sliced

2 garlic cloves, crushed

400g/14 oz tin of chopped tomatoes

1 red pepper, sliced

½ tsp chilli flakes

1 tsp sugar

2 tbsp oregano

2 tbsp fresh parsley, chopped

300g/10 ½ oz fusilli, cooked as per packet instructions

Method

1.   Heat 1 tbsp of oil in a large frying pan or wok and then add the sausages and cook until browned.  Remove from the pan and slice the sausages on the diagonal and set aside.

2.  Reduce the heat on the pan and add the remaining oil and gently fry the onions and garlic for 2 minutes.

3.  Add the tomatoes, red pepper, chilli flakes, sugar, oregano and sausages, cover and simmer for 10 minutes.

4.  Now add the cooked pasta and mix through.  Divide between 2 serving bowls and sprinkle with chopped parsley, enjoy!

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Chilli King Prawns with Jasmine Rice

Chilli King Prawns with Jasmine Rice

A simple dish, quick and easy to make but very, very delicious!!

Serves 2

Prep time:  5-10 minutes

Cooking time: 10 minutes

Ingredients

3 tbsp groundnut oil

3 large garlic cloves, crushed

1 tbsp root ginger, grated

3 medium red chillies, deseeded and finely chopped

200g/7oz raw king prawns, shelled and deveined

400ml/14fl oz hot vegetable stock

2 tbsp tomato ketchup

½ tbsp light soy sauce

½ tsp brown sugar

1 lime, juice only

1 tbsp cornflour mixed with 2 tbsp water

2 spring onions, chopped on the diagonal

1 large handful coriander, roughly chopped

To serve

Jasmine rice, cooked as per packet instructions

Wedge of lime

Method

1.   Heat the oil in a large frying pan or wok and then add the garlic, ginger and chillies and stir fry for about 30 seconds.  Add the prawns, stir fry for 30 seconds until they begin to go pink.

2.  Pour in the stock and bring to the boil.  Add the ketchup, soy sauce and sugar and mix well.

3.  Add the lime juice and cornflour mix and stir into the sauce.  Cook for 6-8 minutes until reduced and thickened.

4.  To serve, ladle the prawns onto two serving plates and scatter with the spring onions and coriander add the rice and a wedge of lime... enjoy!

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