Joan's Kitchen: 2012

Sunday

Sweet Notes

My daughter and I decided to fix a dessert. We both started off with pound cake slices, pan toasted on each side. My creation was with melted chocolate chips in-between the slices, topped with strawberries and whip cream. My daughter's was with strawberries and whip cream between the slices and drizzle of white chocolate all over. Although hers looked decadent ...mine tasted fantastic! I think she had just a little too much whipped cream! What do you think?

Mine - side view

Mine - front view

Her's - A View

Her's - Another view

Tuesday

In The Heat? Bring on the Slow Cooker!

The temperatures here have toned down a bit; at least this week! I saw the large bag of dried apricots in my pantry and realized that I was the only one eating them. Well, I've had my fill and there was still a butt-load left. What to do? Well, I looked at tons of recipes but wasn't interested in any of them with the exception of Apricot jam. So I thought, since it's so hot, why not make it in my slow cooker. So I did, however, I was not totally prepared with my jam jars and such, but used what I had and it worked out just fine, and tastes really good!!! So now I have plenty of apricot jam in my freezer!! Got toast? Biscuits...chicken? I feel another recipe coming on!!!

Thursday

Meatless Days

Made this fantastic meatless sandwich on Monday, our meatless day of the week. With temperatures so hot lately (well it is summer!) I look for satisfying meals for my family that I don't have to break a sweat making.

It is eggplant slices, red pepper, sauteed onions with a spread of pesto on one side of the toasted bread and softened goat cheese on the other! So delicious and easy.

You can grill your eggplant and red peppers (removing the skin on the peppers) But the easiest thing to do is broil the veggies in your oven (watching carefully not to burn) Turning the eggplant slices after 4-5 minutes. Do not turn the peppers, they will take a little longer. When you have a char on your peppers, take them out and put in a ziploc bag for abouit 15 minutes to steam the skins off and remove any seeds.* Peel the skins away and begin assembling your sandwich. I used sliced sourdough bread, however, you can use whatever bread you choose. Toast the bread in the oven on one side.

Spread prepared pesto on one slice. Layer your eggplant, onions, and red peppers on top. Spread goat cheese on the other bread slice and top for each sandwich. Salt and pepper to taste.

So good!

Spicing up the 4th of July!!!

How fast the 4th of July has come and gone. Hopefully, the memories are lingering on...good memories!! Well we cooked on the grill. My husband, "the grill master" grilled the veggies and sausages, and chicken thighs were barbecued and sauced. I made the firecracker cornbread!! Here's the recipe ...

JALAPENO CHEESE CORNBREAD

1 jalapeno pepper, finely chopped

1 cup of sharp cheddar cheese, shredded

1 cup sour cream

2 eggs, beaten

1 cup buttermilk

1 – 19 oz. pkg. Sweet Yellow cornbread/muffin mix*

½ stick of butter

Preheat oven to 400⁰ F.

Mix all ingredients, except butter in a large bowl. Do not over mix.

Heat a 10” cast iron skillet in oven with the ½ stick of butter.

When butter is melted, carefully put the cornbread mixture into the skillet and bake for 25 minutes, until light golden brown or until and the point of a knife or toothpick inserted in the center comes out clean.

Makes 8 – 10 servings.

*You may use 2 (7 oz.) packages of sweet cornbread/muffin mix

Friday

Summer and Soul!

I hope that your summer is going well and that you are enjoying family and friends. I am in the process of working on another cookbook. Hopefully it will be out sometime in the next year. In case you haven't bought your copy of my current cookbook see below or click on the right sidebar to get my Southern soulful recipes!

Have a great weekend.

Blessings,
~From Joan's Kitchen!

Wednesday

Meatless Wednesday!

I'm enjoying trying different dishes without meat. No I'm not trying to be a vegetarian, but I don't eat much meat and would like to try a variety and creative ways to cook without meat. Here's what I made tonight; A mushroom ragout over polenta (grits). It was delicious!!!

Good Eats

Eating more vegetables and here is one dish from my new cookbook. I call it BYO, Bacon, Yellow Squash and Onion! Sometimes I add zucchini but always plenty of onions and garlic.

Tuesday

Holiday Price Still Available!

Cookbook Launch- Special Deal!

I am so happy and blessed to share with ya'll the arrival of my very first cookbook. Yes, it has been a long time coming, but with the little push that I needed and support of family and friends it is a very special moment for me to share.

Cooking Revival has just launched, and available to purchase! I am holding an exclusive holiday purchase price so that you may enjoy and share my recipes with others ... this book is close to my heart, and I hope that it becomes close to yours too.

I invite you to come celebrate with me with the arrival of my new cookbook! To purchase just click the button on the bottom or to the right. I am offering FREE SHIPPING to all USA customers, and a special discount shipping price to international customers.

Give the gift of home-made recipes!

Monday

Christmas Eve 2011

As promised, here are a few pictures from our annual Christmas Eve open house. It was not only good, but fantastic!! Instead of an evening event, we made it BRUNCH ... Yum!!