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

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!!!

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

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!

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.

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! 

FREE  SHIPPING within USA!

Special Deal - 1 Book $27.99 USD Special Deal - 2 Books $50.00 USD

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!!

In the chafing dishes were puff pastry wrapped sausages with mustard and sauces on the side,  and southern fried potatoes!

Green Pepper Jelly over Cream Cheese

Toast Points and crackers

What a view!!!

Shortbread cookies, chocolate dipped apricots, ginger cookies,  white chocolate bark, and madeleines,  oh my!!

Ginger cookies

Smoked Salmon (my husband smoked) Sorry, didn't get picture before  it was  eaten.  But there were two fillets that was absolutely delicious!!!

Celery, carrots and dip

Needless to say we had a wonderful time of sharing and enjoying friends and family!!

Christmas is Coming!!!

Well, another year is about to end ...but first we MUST have Christmas!!!  It is my favorite time of year, next to Christmas Eve.  We will be having our traditional open house of treats.  I don't think my family would let me get away from that!  I am cooking (as usual) the Christmas Day Feast and want to try a different twist of dishes than the previous year.  I'm thinking mac and cheese ...the twist will be with black truffles!!! Yes, I did say that!  No ham or turkey this year, but short ribs.  I will send pics and tell you how it comes out..  Three more days...in case you didn't know!!!

Holiday 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 below! 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! 

FREE  SHIPPING within USA!

Special Deal - 1 Book $27.99 USD Special Deal - 2 Books $50.00 USD

September's Rush!!

September was a whirlwind of a month for me and my family.  A good whirlwind no doubt!  September hosts my husband's birthday, our wedding anniversary (34 yrs.), and my birthday!!  But on top of all of that celebrating, I had my first "official" catering gig.  


I say official, because although I've catered parties for friends and co-workers, I am owning up to officially loving what I use to call a "hobby."




I catered a luncheon for a women's conference for pastor friends in Birmingham.  It went very well, however, what a lot of work because I had to put extra effort in organizing things to be done because I have a two hour transport away.  But what a rush!


My team and I completed the lunch boxes two  minutes before lunch!!  I felt like I was on Iron Chef!!  Anyway, I must have impressed some folks, I had two people approach me to consider catering their weddings next year!  Here we go!

Space in Time

Sorry, I realize it's been a very long time since my last blog, but I've been packing a house and moved across country.  Almost out of boxes and ready to get back to it.  Thanks for your patience and hoping to thrill your interests and taste buds soon.  Peace

Trying Something New

 Dragon Fruit.  Saw it and thought it would be a great thing to try.    Well, it looked harmless enough and I've had the flavor in some juices and flavored water and love it! Well here it goes.

Opening it by just slicing it in the middle seem a smart move.  After opening it, well I was a little surprised ... I don't know why, but to me it resembled a white kiwi.  The texture also like a kiwi with seeds.  However, I was disappointed with the taste ... it was very bland and slightly tasteless.  Makes me wonder what's really in those drinks I've been drinking.  Is it really the dragon fruit taste I'm addicted to?

Spring is Here!!!

So glad spring is here.  I'm ready for lighter dishes, like my Italian salad of fresh basil, mozzarella cheese, extra virgin olive oil, tomatoes, a little salt, a little black pepper. Get you a good crusty loaf of bread, and there you are, a meal for spring!   

Garlic Knots

If you love garlic and bread, well here is an awesome combination.  I had these years ago in an "authentic" Italian restaurant.  Here's the recipe ...

Garlic Knots

Makes 12 knots

You'll need 2 tablespoons minced garlic.

10	garlic cloves , minced (see note)
6	tablespoons  unsalted butter
1	teaspoon plus 3/4 cup  water , heated to 110 degrees
1 1/8	teaspoons  instant or rapid-rise yeast
2	cups  all-purpose flour
1	teaspoon  salt

1. WARM OVEN Adjust oven rack to middle position and heat oven to 200 degrees. When oven reaches 200 degrees, turn it off. Grease large bowl.

2. MAKE GARLIC BUTTER Cook garlic, 1 tablespoon butter, and 1 teaspoon water in small nonstick skillet over low heat, stirring occasionally, until garlic is straw colored, 8 to 10 minutes. Add remaining butter, stirring until melted. Let stand 10 minutes off heat. Strain garlic butter through fine-mesh strainer into small bowl; reserve garlic solids.

3. MAKE DOUGH Whisk remaining water, 1 tablespoon garlic butter, reserved garlic solids, and yeast in liquid measuring cup until yeast dissolves. In bowl of stand mixer fitted with dough hook, mix flour and salt until combined. With mixer on low, add water mixture in steady stream and mix until dough comes together, about 1 minute. Increase speed to medium and knead until dough is smooth and comes away from sides of bowl, about 6 minutes. Turn dough onto clean work surface and knead briefly to form smooth, cohesive ball. Transfer dough to prepared bowl and turn to coat. Cover with plastic wrap and place in turned-off oven until dough has doubled in size, 40 to 50 minutes.

4. SHAPE KNOTS Line baking sheet with parchment paper. Punch down dough on floured surface. Roll dough into 12- by 6-inch rectangle and cut into twelve 6-inch strips. With flat hands, roll each strip into 12-inch ropes. Tie ropes into knots, tucking tails. Place on prepared baking sheet. Cover loosely with plastic wrap and return to turned-off oven until doubled in size, about 20 minutes.

5. BAKE Remove knots from oven and discard plastic. Heat oven to 500 degrees. Return knots to oven and bake until set, about 5 minutes. Remove knots from oven and brush with 2 tablespoons garlic butter. Rotate, return to oven, and bake until golden, about 4 minutes. Brush knots with remaining garlic butter and cool 5 minutes. Transfer to wire rack. Serve warm.

MAKE AHEAD Shaped knots can be refrigerated, covered, for 24 hours. Let sit at room temperature for 30 minutes. Meanwhile, heat oven to 200 degrees and turn off. Put knots in turned-off oven until doubled in size, about 20 minutes. Proceed with step 5

Christmas 2010

Christmas dinner was a little different for us because I swayed a little ... well a lot from the usual one I traditionally have.  Our usual Christmas dinner would include a delicious bread covered leg of lamb and a delectable picture perfect ham.  This Christmas I cooked a standing rib roast (only cooked that one other time before), Yukon potatoes, oven roasted brussel sprouts with parsnips, garlic bay scallops (for my vegetarian daughter) and for the first time, Yorkshire Pudding (which isn't pudding in the sense we know it).  It was really a great dinner although I had a little trouble with my timing, but it all worked out. Check it out ...

Standing Rib Roast with Yukon Potatoes

Oven roasted brussel sprouts with parsnips

The pecans added a welcoming dimension to this simple dish

Garlic Bay Scallops

Yorkshire Pudding rising

Final product light & delicious

Christmas Eve 2010

Although I'm writing this post on New Year's Day ... I'm playing catch up.  It's been a crazy December for me.  I know there are only 24 hrs in a day, but it seems I'd been burning 28!  Well, here's what I cooked for Christmas Eve and Christmas Dinner.  Of course, it was all delicious (that's what the family and friends said).  It was a lot of work.  Let's start with Christmas Eve.  We usually have every year our "Christmas Eve Table."  I (with a little help) make every one's favorite and we eat and play games and eat and play games...."oh what fun it is to ...." I digress ... so here's the eve's delights.  As you can see below, we did have veggies...carrots and celery with Blue Cheese Dip!!!

Paula Deen's Hogs in a Sleeping Bag

The Spread

Mini Meatball Panini

Beef/Sausage Meatballs

Almond Rocha (Homemade of course)

Getting Ready for the Eats

3 Cheese Platter

Cookies, Cookies, Cookies

The mini meatball panini's are from the Mad Hungry Cooking Show.  They are phenomenal!  I usually don't like meatballs at all, but these are so good.  I mixed ground beef and hot sausage with a few other ingredients.  They were moist and very tasty!

The top cookies are made with puff pastry and filled with almond paste.  The middle ones are double ginger and the bottom are my brown butter shortbread cookies.  I usually make a "butt load" more for Christmas Eve, but like I said earlier....I was crazy busy!  No time...no time.  Okay, now let's talk about Christmas Dinner, shall we?  

Thanksgiving Eats

I hope you all had a wonderful Thanksgiving.  Mine was absolutely amazing.  Love family ... love cooking!!  Here is a look at what we had.  I cooked my turkey in my roaster and finished it (browned) in the oven ...



Before



After

Okay, it was yummy.  I did my own brine and it came out just suculent.  Very tasty! 



Next it was a warm potato salad with green beans.  This is "Chuck's Day Off" recipe and the first time I made it.  A great recipe so I've made it a second time.  Check out "The Cooking Channel" for the recipe.

 I also tried another new recipe.  It was Bobby Flay's macaroni and cheese.  Here it is ...



It was with four cheeses, onions and pancetta.

It was good...I probably won't make it again.  I like my recipe better (mine was creamier).  Now for the desserts. 

 This is something I came up with.  It's a pumpkin/vanilla trifle with ginger cookies.  It was very tasty, however, I think the cookies I used were too thin.  Maybe ginger snaps would be better.

The infamous chocolate walnut pie.  This is my most requested pie I make, especially during the holidays.  It's a very decadant, rich pie.  So goooooood!

Apple Caramel pie

Next Holiday is Christmas!  Working on the menu now!!