Well, here I sit with all of the ingredients to make snow cream but I am missing one very important ingredient..you guessed it SNOW. We have had flurries for 3 days but we only have enough snow on the ground that would be knee -high to a grass hopper...nowhere near enough for snow cream. I am going to make homemade ice cream instead...I know you are thinking..homemade ice cream ..in the winter...when it is 10 degrees outside? Hey, I am not talking churning, ice cream salt, keep adding ice ( the way my sweet Daddy used to make it) . I am talking automatic Krups...place your frozen work bowl on the machine, add your mixture , place in your paddle and turn the switch. In 20-30 minutes you have homemade ice cream....but of course we just can't have homemade ice cream without something to go with it. One of my favorite desserts is similar to Chili's Paradise Pie. I have ordered it one time when it came with a 2 dinners for 20.00 deal....I am very cheap when it comes to dinner..much less dessert.. I keep thinking I can make this at home...( this gives me more money to buy purses...) So I have came up with my own version and here it goes...This version contains pecans...Pecans to Southerners is like Manna to the Israelites...a gift from God.
Crust
6 Tablespoons of melted butter
1/4 cup of sugar
1 1/2 cups of graham crackers
1/1-2 cups of chocolate chips ( semi-sweet)
1/2 cup chopped pecans
Dixieland Pie
First we are going to start by making a graham cracker crust by taking the melted butter, sugar, graham cracker crumbs and mixing these all together. Press into the bottom of a 8x8 or 9x9 square baking pan. Next sprinkle the choc chips and pecans over the graham cracker crust. Now here is where I take a short cut but if you are feeling like Martha Stewart by all means do not take this short cut and make the cookie mix from scratch. I use a pouch of Betty Crocker Choc Chip cookie mix and use the instructions on the package ( i opt for the one with vegetable oil instead of butter) and spread this over the graham cracker, choc chip and pecan mixture. Bake at 325 for 40-45 minutes until the pie is light brown. Remove from oven and let cool. While this is baking in the oven you can make your homemade ice cream.
Homemade Ice Cream
Make sure your work bowl is good and frozen
2 eggs ( yes there are raw eggs in this recipe make sure they are fresh and not cracked)
2/3 cups of sugar
2 cups of milk ( the real stuff..no 2% business)
1 3/4 cups of heavy whipping cream
2 tsp vanilla
Beat eggs and sugar with an electric mixer until thick and cream colored. The egg and sugar mixture should fall back on itself in ribbons. It will be very light colored and thick. Add milk, heavy whipping cream and vanilla. Mix well.
Take the mixture and pour into your ice cream machine,place in your paddle and turn it on. I let mine run for 20-30 minutes until it is the consistency I want. ( It will never freeze past a mixture similar to a frosty at Wendy's.) I do not like ice cream that is very frozen. I sometimes serve it when it is at this stage or if you want to make it ahead of time or like it more firm scoop out the ice cream and place it in a freezer safe container and place in the freezer until you are ready. Since you will be adding this onto a warm pie you might want to freeze it a bit.
I serve the pie in individual cast irons skillets ( sidebar... my good buddy Suzi and her daughter came from Austin to visit and I served this dessert...they loved it. She left my home headed for the airport with a bag of left over fried chicken in her purse ..not sure how she explained that one going through security and good thing..her plane was delayed ) back to the serving instructions....
I place a piece of the pie in individual cast iron skillets ( if you do not have cast iron skillets just use a oven safe bowl or plate) let the pie warm back up and remove from oven when it is warm but not too hot to the touch.( You do not want to cook the roof of your mouth!! ) Take a big 'ole scoop or two or three and place on top of the pie. You can now add chocolate syrup, caramel syrup, whipped topping and a cherry on top. If sprinkles are your thing...go for it...would not suggest gummy worms
If you are wondering why I named this Dixieland Pie...here is the reason....once you put a piece of that warm, gooey pie topped with homemade ice cream in your mouth...you have experienced pure Southern Comfort.
And remember Never Trust a Skinny Cook,
Kathy
Saturday, January 9, 2010
Friday, January 8, 2010
Another Snow Day!!
Another easy supper!!! My BFF and Partner in Crime Christi Lewis passed along this easy supper idea. I love BBQ but it is high as a cat’s back…this is my way of saying that BBQ is expensive :) Christi usually has a crowd at her home when it comes to supper time in the summer ( she has a pool…that is all I need to say ) and of course after swimming all day they are a hungry crowd and with BBQ being high as a cat’s back she decided to take another route…and I am so glad she did…and she shared this with me!!
You will need to purchase a Boston Butt ( Pork Butt) in the size/weight that you need. I usually purchase a 3-4 pound butt and this way I have some left over. ( since I have a tiny above ground pool I do not have a crowd) Also, you will be cooking it in a crock-pot so make sure it will fit. I am sure you could cook a larger butt on the stove in a stock pot but remember this is an easy snow day or swim day recipe…or shopping all day..or watching Lifetime all day…ok..back to the butt.
I cooked a 4 pound Boston Butt last night. I started off with a frozen butt ( literally and figuratively, it was about 12 degrees outside ) around 10:30 pm. I put it in the crock-pot and then filled it to the top with warm water. This cushions the crock and will prevent it from cracking and who wants a cracked crock ..say that 10 times fast!!
I added 2 cloves of minced garlic and pepper. I put the crock pot on high and let it cook until 5 this morning. Let me clarify… I got up just long enough to cut back the heat on the crock pot. Cut the heat to low and let it continue cooking another 5-6 hours. Now if you are starting off with a thawed butt ( 3-4 pound) you will need to cook on high 5-6 hours on high or 8-10 hours on low. Once the butt is fully cooked remove from the crock and let cool. Next you will pull the meat apart and remove all fat. I shred mine..you could also chop it. However you like your BBQ. Next, I place it in a container and put it in the fridge until supper. About 45 minutes to 1 hour before supper place the pulled meat back in the crock pot to heat up. Now here is where you do whatever suits your fancy. I have done it both ways. You can just warm up the butt without sauce or you can add sauce to the meat when warming ( this is what I do most of the time) I usually use 2-3 different kind of sauces. Step out there and try different kinds and flavors. When the meat is hot then you can serve it on buns, hoe cakes or cornbread. I serve it with homemade cole slaw and baked beans. This is a great way to have BBQ at home…that will not break the bank.
And remember Never Trust a Skinny Cook,
Kathy
You will need to purchase a Boston Butt ( Pork Butt) in the size/weight that you need. I usually purchase a 3-4 pound butt and this way I have some left over. ( since I have a tiny above ground pool I do not have a crowd) Also, you will be cooking it in a crock-pot so make sure it will fit. I am sure you could cook a larger butt on the stove in a stock pot but remember this is an easy snow day or swim day recipe…or shopping all day..or watching Lifetime all day…ok..back to the butt.
I cooked a 4 pound Boston Butt last night. I started off with a frozen butt ( literally and figuratively, it was about 12 degrees outside ) around 10:30 pm. I put it in the crock-pot and then filled it to the top with warm water. This cushions the crock and will prevent it from cracking and who wants a cracked crock ..say that 10 times fast!!
I added 2 cloves of minced garlic and pepper. I put the crock pot on high and let it cook until 5 this morning. Let me clarify… I got up just long enough to cut back the heat on the crock pot. Cut the heat to low and let it continue cooking another 5-6 hours. Now if you are starting off with a thawed butt ( 3-4 pound) you will need to cook on high 5-6 hours on high or 8-10 hours on low. Once the butt is fully cooked remove from the crock and let cool. Next you will pull the meat apart and remove all fat. I shred mine..you could also chop it. However you like your BBQ. Next, I place it in a container and put it in the fridge until supper. About 45 minutes to 1 hour before supper place the pulled meat back in the crock pot to heat up. Now here is where you do whatever suits your fancy. I have done it both ways. You can just warm up the butt without sauce or you can add sauce to the meat when warming ( this is what I do most of the time) I usually use 2-3 different kind of sauces. Step out there and try different kinds and flavors. When the meat is hot then you can serve it on buns, hoe cakes or cornbread. I serve it with homemade cole slaw and baked beans. This is a great way to have BBQ at home…that will not break the bank.
And remember Never Trust a Skinny Cook,
Kathy
SNOW SNOW SNOW
I sure was hoping for ALOT more snow than actually fell. From the weather forecasters you would have thought we would need a snow plow just to get out of our driveway!! I had visions of snow cream, sledding, snowman building and hot chocolate dancing in my head!!
Less than 1 inch has fallen so far but all of the school systems went on and cancelled school for today ( just in case) last night around 6 pm. (If anyone from the north is reading this I will give you a minute to get up off the floor from laughter.) Since there IS snow on the roads and some places are very slick they have not let school out for tomorrow as of yet ( makes a lot of sense to me!! ) No snow….School out Snow…School in ( I am 42 years old and have been out of school for longer than I want to remember…why do I get so excited about the prediction of snow and school closing?)
I went to the grocery store yesterday and brought in enough food that I do not have to leave for a week. Being a hermit wannabe, this is right up my alley.
I love these kind of days when it is snowing , my child is out of school and it is just a lazy kind of day. I also like to be lazy on these kind of days so I usually take some short cuts for supper…so here goes my short cut !!! I love this soup as does anyone I have served it to…very yummy..filling and most of all …Easy for the Cook!!! and it makes left overs so Easy for lunch the next day. Hope you are staying warm..and hope you enjoy this recipe!!
You will need to go to the dry bean aisle of your grocery store . Look for the Cajun 15 Bean Soup by HamBeens. My friend Bria said she has bought this many times for art and craft projects but has never actually cooked the beans…They are all different colors, shapes and sizes so buy two bags…cook one and make an art project with the other while you are waiting on supper…Anyway, back to the bean shopping…
On the back of the bag it has the recipe. Make sure it is the Cajun one. I have never tried just the 15 bean soup…I am sure it is good but love the Cajun seasonings.
You will also need 1 can 14.5 ounce of stewed tomatoes. 1 lemon, 2 cloves of garlic and 1 package of sweet or mild Italian sausage. ( Now the bag says 1 large chopped onion too but my husband is allergic to onions so we have to forgo anything with onions but by all means throw in an onion if possible!!! )
I start my beans mid day with 3 quarts of water and let them boil on high for about 10 minutes. I cut the heat back to medium, cover the stock pot and let them cook for about 2-3 hours..( make sure you keep adding water as needed and stir every once in a while so your beans don’t stick ..there ain’t nothin’ worse than a stuck bean) After 2-3 hours I add a 14.5 can of stewed tomatoes, 2 cloves of minced garlic, juice of 1 lemon.
I buy the mild Italian sausage in the meat aisle of the grocery. It is the kind with casings so make sure you remove this before cooking. I break the sausage into bite size pieces and cook the pieces until brown. I drain the fat and add the sausage and seasoning packet to the soup. I let this cook on medium for another 1 hour or so. If I get to take a nap I let it cook on!!!
I serve this with cornbread . I hope you enjoy this very easy, very yummy soup
And remember Never Trust a Skinny Cook,
Kathy
P.S. They just announced school is out for tomorrow ( this means another easy recipe)
Less than 1 inch has fallen so far but all of the school systems went on and cancelled school for today ( just in case) last night around 6 pm. (If anyone from the north is reading this I will give you a minute to get up off the floor from laughter.) Since there IS snow on the roads and some places are very slick they have not let school out for tomorrow as of yet ( makes a lot of sense to me!! ) No snow….School out Snow…School in ( I am 42 years old and have been out of school for longer than I want to remember…why do I get so excited about the prediction of snow and school closing?)
I went to the grocery store yesterday and brought in enough food that I do not have to leave for a week. Being a hermit wannabe, this is right up my alley.
I love these kind of days when it is snowing , my child is out of school and it is just a lazy kind of day. I also like to be lazy on these kind of days so I usually take some short cuts for supper…so here goes my short cut !!! I love this soup as does anyone I have served it to…very yummy..filling and most of all …Easy for the Cook!!! and it makes left overs so Easy for lunch the next day. Hope you are staying warm..and hope you enjoy this recipe!!
You will need to go to the dry bean aisle of your grocery store . Look for the Cajun 15 Bean Soup by HamBeens. My friend Bria said she has bought this many times for art and craft projects but has never actually cooked the beans…They are all different colors, shapes and sizes so buy two bags…cook one and make an art project with the other while you are waiting on supper…Anyway, back to the bean shopping…
On the back of the bag it has the recipe. Make sure it is the Cajun one. I have never tried just the 15 bean soup…I am sure it is good but love the Cajun seasonings.
You will also need 1 can 14.5 ounce of stewed tomatoes. 1 lemon, 2 cloves of garlic and 1 package of sweet or mild Italian sausage. ( Now the bag says 1 large chopped onion too but my husband is allergic to onions so we have to forgo anything with onions but by all means throw in an onion if possible!!! )
I start my beans mid day with 3 quarts of water and let them boil on high for about 10 minutes. I cut the heat back to medium, cover the stock pot and let them cook for about 2-3 hours..( make sure you keep adding water as needed and stir every once in a while so your beans don’t stick ..there ain’t nothin’ worse than a stuck bean) After 2-3 hours I add a 14.5 can of stewed tomatoes, 2 cloves of minced garlic, juice of 1 lemon.
I buy the mild Italian sausage in the meat aisle of the grocery. It is the kind with casings so make sure you remove this before cooking. I break the sausage into bite size pieces and cook the pieces until brown. I drain the fat and add the sausage and seasoning packet to the soup. I let this cook on medium for another 1 hour or so. If I get to take a nap I let it cook on!!!
I serve this with cornbread . I hope you enjoy this very easy, very yummy soup
And remember Never Trust a Skinny Cook,
Kathy
P.S. They just announced school is out for tomorrow ( this means another easy recipe)
It is colder than a Mother-in-law's love
Whew…another cold one in Nashville …we are just not used to this kind of weather..and if it is going to be this cold LET IT SNOW!!! I think a good, warm, hearty soup is in order today…and I am not talking Campbell’s here, honey. My husband, Todd ( of 20 years) would think his throat had been cut if I sat him down for supper and just served him any ole soup…. Sidebar… Now the first 5 years of our marriage I only cooked…( does boiling pasta count??) 4 times so he would have been thrilled with any ole soup, nowadays is a different story ….This is one of his favorites so you know it is Yummy!!
Here are the ingredients needed :
5 Yukon Gold Potatoes, rinsed and chopped into bite size pieces( I do not peel them)
3 Celery Stalks, Chopped
4-5 Carrots, Chopped
2-3 mined Garlic Cloves
4 Cooked Chicken Breasts
2-3 TBS Dried Parsley
1 1/2 cups of Heavy Whipping Cream
1/4 cup of Flour
3 cups of Chicken Stock
1-1/2 tsp salt
1 tsp black pepper
1/4 cup of cold water
3 T Olive Oil
Make sure all of your veggies are about the same size..this way they cook evenly and you do not have big chunks of one veggie. If you like one veggie more than the others by all means add more of your fave
Creamy Chicken and Potato Soup
First of all I boil 4 large bone in chicken breasts. This way you have that yummy broth. I fill a large stock pot a little over half way with cold water and then add the chicken breasts, 1-2 bay leaves, salt, pepper, and about 2 T of butter. On the butter you have my full permission to add more :) I cook the chicken breasts about 1-1 1/2 hours on med to med high. I cover the stock pot so it is not at a full boil but a rolling boil.
Next, remove the chicken breasts and pour that yummy broth into another pan. Let the chicken breasts cool and pull the meat from the bone. I personally like my chicken shredded not cubed but you can do whatever suits your fancy.
Next, put your olive oil, minced garlic, carrots, and potatoes in your large stock pot on med high. Saute for 5-6 minutes stirring frequently so they do not stick.
Add your chicken stock and stir well. Add the parsley, celery, salt , pepper and cooked chicken and reduce your heat to medium.
Simmer on medium for about 15-20 minutes stirring every once in a while.
In a bowl or glass jar with a secure lid ( make sure that baby is secure) add your 1/4 cold water and 1/4 flour and stir or shake, shake, shake ( excuse me I had KC and the Sunshine Band moment) until smooth. Add flour mixture and the heavy whipping cream( now this is the good part) to the soup. Simmer as little as 20 minutes and as much as 45 minutes to an hour. I like soups that have simmered longer this lets their flavors get all acquainted.
If you find your soup is too thin for your liking then add a little more flour/water mixture. I would do this in 1/4 cup of flour and 1/4 cup of water until it reaches the consistency you like. Now remember when you first add it do not check it then ..the mixture has to boil a bit until it thickens. If the soup is too thick for your liking then by all means add a little more heavy whipping cream or if you are trying to be good add a little more chicken stock.
This is great served in a bread bowl or heck just any kind of bowl…
Be sure and save your extra chicken stock in a freezer bag or container and store it in the freezer…it is way better than canned and great to use instead of water to cook rice in and add to recipes.
I hope this soup warms your tummy!!!
And remember Never Trust a Skinny Cook,
Kathy
Here are the ingredients needed :
5 Yukon Gold Potatoes, rinsed and chopped into bite size pieces( I do not peel them)
3 Celery Stalks, Chopped
4-5 Carrots, Chopped
2-3 mined Garlic Cloves
4 Cooked Chicken Breasts
2-3 TBS Dried Parsley
1 1/2 cups of Heavy Whipping Cream
1/4 cup of Flour
3 cups of Chicken Stock
1-1/2 tsp salt
1 tsp black pepper
1/4 cup of cold water
3 T Olive Oil
Make sure all of your veggies are about the same size..this way they cook evenly and you do not have big chunks of one veggie. If you like one veggie more than the others by all means add more of your fave
Creamy Chicken and Potato Soup
First of all I boil 4 large bone in chicken breasts. This way you have that yummy broth. I fill a large stock pot a little over half way with cold water and then add the chicken breasts, 1-2 bay leaves, salt, pepper, and about 2 T of butter. On the butter you have my full permission to add more :) I cook the chicken breasts about 1-1 1/2 hours on med to med high. I cover the stock pot so it is not at a full boil but a rolling boil.
Next, remove the chicken breasts and pour that yummy broth into another pan. Let the chicken breasts cool and pull the meat from the bone. I personally like my chicken shredded not cubed but you can do whatever suits your fancy.
Next, put your olive oil, minced garlic, carrots, and potatoes in your large stock pot on med high. Saute for 5-6 minutes stirring frequently so they do not stick.
Add your chicken stock and stir well. Add the parsley, celery, salt , pepper and cooked chicken and reduce your heat to medium.
Simmer on medium for about 15-20 minutes stirring every once in a while.
In a bowl or glass jar with a secure lid ( make sure that baby is secure) add your 1/4 cold water and 1/4 flour and stir or shake, shake, shake ( excuse me I had KC and the Sunshine Band moment) until smooth. Add flour mixture and the heavy whipping cream( now this is the good part) to the soup. Simmer as little as 20 minutes and as much as 45 minutes to an hour. I like soups that have simmered longer this lets their flavors get all acquainted.
If you find your soup is too thin for your liking then add a little more flour/water mixture. I would do this in 1/4 cup of flour and 1/4 cup of water until it reaches the consistency you like. Now remember when you first add it do not check it then ..the mixture has to boil a bit until it thickens. If the soup is too thick for your liking then by all means add a little more heavy whipping cream or if you are trying to be good add a little more chicken stock.
This is great served in a bread bowl or heck just any kind of bowl…
Be sure and save your extra chicken stock in a freezer bag or container and store it in the freezer…it is way better than canned and great to use instead of water to cook rice in and add to recipes.
I hope this soup warms your tummy!!!
And remember Never Trust a Skinny Cook,
Kathy
Well here goes nothin'
Did ya eat yet??? Really in Southern terms should be DIDJAEATYET no spaces and pronounced the same way…fast..no pauses…that’s the way we do it in the South :) This blog is going to have some yummy recipes, crazy stories and pretty much anything I am thinking at that moment…so I will go on and apologize now and get it over with
My name is Kathy Morrison and I love to eat…and love to feed those around me…you will never leave my table hungry and this is what i want to pass along…One of my closest friends told me the other day that the reason Southerners are so obsessed with food stems from the Civil War ( i like to call it The Northern Aggression) as Scarlett would say…I will never go hungry again…and we have sure tried not too!!
As a native Nashvillian ( we are getting as scarce as can of jellied cranberry sauce the day before Thanksgiving) our world revolves around food. Even our funerals revolve around food. I hope you enjoy reading this blog
And remember Never Trust a Skinny Cook,
Kathy
My name is Kathy Morrison and I love to eat…and love to feed those around me…you will never leave my table hungry and this is what i want to pass along…One of my closest friends told me the other day that the reason Southerners are so obsessed with food stems from the Civil War ( i like to call it The Northern Aggression) as Scarlett would say…I will never go hungry again…and we have sure tried not too!!
As a native Nashvillian ( we are getting as scarce as can of jellied cranberry sauce the day before Thanksgiving) our world revolves around food. Even our funerals revolve around food. I hope you enjoy reading this blog
And remember Never Trust a Skinny Cook,
Kathy
Subscribe to:
Posts (Atom)