I'm back in the kitchen!!!

Hi y'all! I'm sorry it's been awhile since I posted. Life sometimes gets busy but I'm back to blogging and I have so much I can't wait to share with you. I have all sorts of wonderful new recipes. I've been searching for some summer dishes that will be perfect for feeding your family and friends.

First, I wanted to share my love for retro things. My dream is to one day own a vintage kitchen. These days they have so many suppliers out there with awesome products. You can have the retro feel but the modern technology. How great is it to live in these times. I betcha grandma would love to be cooking in your shoes right now. When I think about all that hard work to prepare a single meal for your family. I begin to shutter of what life must have been like without the modern conveniences we all take for granted today.

Check out my retro finds~








Is this not a fabulous stove? I could whip up all sorts of yummy treats on this beauty. And I love the mint green color.











Another really cool appliance, a retro microwave. How fun! It comes in all sorts of fun colors. I would for sure buy a mint green one.






Aren't these kitchen gloves adorable? I love the little cupcake fabric and yellow bow. Very cute and makes me want to start working around my kitchen.














Obviously I have cupcakes on my mind, LOL! However, I do love this print. It's so cute. Love the cherry on top of the pink frosted cupcake. I also like the cut of this apron and the feminine pink bows. This would make a fabulous gift.











And of course there must be rules!





Hope y'all have a fantastic weekend. Look for some upcoming recipes. I have a few that I will be posting right away.

White Chocolate Chip Cookies

White Chocolate Chip Cookies


I L-O-V-E white chocolate. And I'm always looking for a way to incorporate white chocolate where ever I can in a recipe. My husband is a huge milk chocolate fan so we often go with the traditional chocolate chip cookie. However, recently I came across this recipe that calls for white chocolate chips and I decided to try them out. Not only did I love them but my husband ate nearly half the batch by himself. The only warning I would give out to those who are cookie lover's as much as we is....be careful they are addicting. If you are trying to lose a few extra pounds before the Spring/Summer season begins it would not be a good idea to bake a batch and leave them sitting on the kitchen counter. You'll not be able to just have one. Perfect for entertaining, parties, and gifts. I hope y'all take the opportunity to try the recipe. They are delicious and you won't be disappointed. I'm thinking of baking a batch for Easter this year.

1 c. butter
1 1/2 c. sugar
2 eggs
2 tsp. vanilla extract
2 c. flour
2/3 c. Hershy's cocoa
3/4 tsp. baking soda
1/4 tsp. salt
1/2 c. chopped walnuts
1 pkg. vanilla chocolate chips

Heat oven to 350 degrees. In a large mixing bowl, beat butter, sugar, eggs, and vanilla until light and fluffy. Combine flour, cocoa, baking soda and salt; add to butter mixture. Stir in nuts and white chocolate chips. Drop by teaspoonfuls onto a greased cookie sheet. Bake 8 to 10 minutes or until lightly brown around the edges. Cool on wire rack. Makes 3 1/2 dozen cookies.

Also, I wanted to thank Libby over at http://cookingwithlibby.blogspot.com/ for giving me an award. She has all sorts of fantastic recipes. If y'all like some Southern Cooking I suggest stopping by her blog. Thanks Libby!

Upon receiving this award I'm suppose to post 7 interesting things about me. Considering this is a cooking blog I'll keep them food related.

1.) Remember in that movie MY BIG FAT GREEK WEDDING when the dad used Windex for everything. I'm that way about olive oil. I use it practically in every dish. I also use it for other things besides cooking. I'm so addicted to olive oil that I carry a small glass jar with me in my purse.

2.) I love Milka. Milka is probably my greatest weakness when it comes to all brands of chocolate. My favorite is the white chocolate.

3.) My husband and I love granola bars. I have found a sweet and salty mixed nut bar that's dipped in a chocolate coating. It's so good. It's by Cascadian Farm. I never leave home without slipping a bar into my purse to help me in those emergency situations when you find yourself starving. Here's the link http://www.cascadianfarm.com/products/product_detail.aspx?cat=21&upc=0-21908-40774-6

4.) About two years ago I switched out my cooking oil and began using Coconut oil. Coconut oil has a lot of health benefits and gives a yummy flavor to bland foods. I use a virgin Coconut oil from Wholefoods. A tiny tsp. can go a long way.

5.) I went cold turkey and stopped drinking soft drinks all together. Instead I drink Canada Dry Green Tea. Oh my goodness is it delish! I feel better and even dropped a few pounds since I've stopped drinking soda. I haven't craved a soda in months. I even made a Green Tea float with vanilla ice cream. It's really good and will taste even better this summer. http://canadadry.com/#/products/greenTeaGingerAle

Grilled Salmon

GRILLED SALMON

When living in the Pacific Northwest I fell in love with salmon. I could eat Salmon every day. It's one of my favorite things to order when I'm on the West Coast. I use to go fishing on the Rogue River for Salmon and Steel head. I use to fish my grandpa in Northern California (not for from Mt. Lassen) for Rainbow Trout. I know some of you are probably shocked at the very idea of seeing me fish but I do enjoy it. I haven't been in years and I really miss it. That's probably one of the things I miss most about my childhood, fishing and camping in the mountains. I wish everyone had the experience to catch their own fish, clean it, and cook it at least once in their lifetime.

My husband grew up on the Gulf of Mexico. Two types of fish that he's use to catching are Red Snapper (another favorite) and Catfish. I'm not a big fan of catfish unless it's blackened. They are such ugly creators (Catfish). However, I do have some lovely recipes that I will begin to share on preparing Rainbow Trout, Steelhead, Red Snapper, and Catfish. I'll start today with a quick and easy Salmon.

Fish is really healthy (contains a lot of Omega 3 for your heart and is considered low fat). It has even been said that fish helps improve your mood. I'm not sure if that's true or not but I seem to be happy to eat it. Pregnant and nursing mothers need to be sure to watch out for the type of fish they eat because some have high levels of mercury (can cause birth defects). You can find a list of those types of fish on the online.

Ok, so here's an easy Salmon recipe I came across last year. It's really easy and tastes great. I like to grill fish rather than cook it inside (doesn't leave that fishy smell in the house).

Ingredients

1 bunch of cilantro leaves, chopped

2 cloves of garlic, chopped * I used about 1 tsp of garlic salt

2 cups of honey

juice from one lime

4 Salmon steaks

salt and pepper to taste

Directions

1. In a small saucepan over medium-low heat, stir together cilantro, garlic, honey, and lime juice. Heat until honey is easily stirred, about 5 minutes. Remove from heat, and let cool.

2.) Place Salmon steaks in baking dish, and season with salt and pepper. Pour mixture over salmon, cover, and refrigerate 10 minutes.

3.) Preheat your grill.

4.) Lightly oil your grill grate. Cook Salmon for at least 5 minutes on each side.

SHRIMP CREOLE BRUSCHETTA

Ingredients

1 c. finely chopped pimiento-stuffed green olives

1 (7-ounce) jar roasted red peppers, drained and finely chopped

1/4 c. extra-light olive oil

3 tbsp. red wine vinegar

2 tbsp. capers

2 tbsp. chopped fresh parsley

1 tsp. minced garlic

1/4 tsp. ground black pepper

24 jumbo fresh shrimp, peeled and deveined

2 tsp. Creole seasoning

2 tsp. olive oil

24 toasted French rounds

Directions

1. In a medium bowl, combine green olives, red peppers, extra light olive oil, vinegar, capers, parsley, garlic, and pepper; cover, and fridgerate.

2. In a medium bowl, combine shrimp and Creole seasoning; toss gently to coat shrimp.

3. In a large skillet, heat 2 tablespoons olive oil over medium-high heat. Cook shrimp for 1 to 2 minutes on each side, or until shrimp are firm and pink. Spoon about 1 tablespoon olive mixture on top of each toasted French round. Place shrimp on top of olive mixture.

Sweet Potato Praline Casserole

Sweet Potato Praline Casserole

I listed my holiday menu on my retro blog http://sweetpralinemadness.blogspot.com/ and Sweet Potato Praline Casserole is always one of our favorites during the holiday. I told Libby I would post my recipe on my cooking blog for her. If y'all are looking for something to bake for Christmas dinner....this is awesome.

Ingredients

3 c. mashed sweet potatoes

1/2 c. sugar

1/4 c. butter

1/2 c. milk

1 1/2 tsp. vanilla

For Topping

1 c. brown sugar

1/3 c. flour

1 c. chopped pecans

1/3 c. butter; melted

Directions

1.) In large mixing bowl, mix sweet potatoes, sugar, eggs, butter, milk, and vanilla.

2.) Pour into a 9-inch square greased baking dish.

3.) Mix topping ingredients and sprinkle over potato mixture.

4.) Bake at 350 for 35-40 minutes.

* Can be doubled and baked in a 9x13 baking dish.

Banana Pudding

BANANA PUDDING

Y'all, I love a good banana pudding from time to time. I was thinking of whipping up a batch over the weekend and when I went to grab my recipe, it was gone. I have no idea where I put it. I'm sure if we ever move I'll find it then, LOL. I logged onto some cooking sites and came across this recipe.

It's so fantastic! My husband told me that it was the best banana pudding he has ever had. I must agree, it's awesome. If you like banana pudding you'll love this recipe.

Ingredients

1 (14-ounce) can Eagle brand sweet milk
1 1/2 c. cold water
1 pkg. vanilla pudding mix
2 c. whipping cream, whipped (I used cool whip)
3 medium bananas, sliced
vanilla wafers

Directions

1.) In large bowl, combine milk and water. Add pudding mix, beat until well blended. Chill for 5 minutes.
2.) Fold in whip cream. Spoon pudding mixture into a glass serving bowl.
3.) Top with 1/3 each of the vanilla wafers, bananas and remaining pudding. Repeat layered twice, ending with pudding mixture. Chill thoroughly. Garnish as desired with crumbled vanilla wafers for decoration.

Chocolate Truffles

Chocolate Truffles

These are so easy to make and they are delish. Perfect for the holidays! They make the best goodies for neighbers, family & friends, or a office party.

Ingredients

1 (8 oz) package cream, softened

3 cups confectioner's sugar, sifted

3 cups semisweet chocolate chips, melted

1 1/2 teaspoons vanilla

Directions

In a large bowl, beat cream cheese until smooth. Gradually beat in confectioner's sugar until well blended. Stir in melted chocolate and vanilla until no streaks remain. Refridgerate for about 1 hour. Shape into 1 inch balls.

* You can take a toothpick and dip into chocolate and drizzle across truffle to make it look more elegant.

Thanksgiving Placecards

This year I thought about making my own placecards for our holiday table. I have really adorable Nutcracker placecard holders for Christmas but nothing for Thanksgiving. I decided to look for some really cute ideas and found a few. What placecard is your favorite? I suppose the cookie wouldn't count as a placecard but who wouldn't want a cookie? Yum!

Spanish Okra

SPANISH OKRA
I've made this twice in a month. It's so easy, delicious, and totally comfort food. Well, comfort food with a little spice. I love it, my hubby loves it, and I know you're going to love it.

After I make my pot of Spanish Okra I like to serve it over a heap of steamy white rice. Almost like a stir fry. If y'all try it let me know your thoughts.

Ingredients

1 pound ground chuck
1 cup chopped onion
2 cups sliced okra (I used frozen sliced okra )
1 cup chopped tomato
1 cup tomato juice (I used a spicy can of V8 juice) *Hubs hates V8 can't even tell I used it.
1 teaspoons Worcestershire sauce
1/2 teaspoon salt
Hot steamed rice

1.) Brown ground chuck and onion in a large skillet, stirring until meat crumbles and is no longer pin; drain.

2.) Add okra; cook 5 minutes, stirring often.

3.) Add tomato and next 3 ingredients; bring to a boil. Cover, reduce heat, and simmer 15 minutes or until okra is tender.

4.) Serve over rice.

Banana's Fosters

One of my favorite desserts, Banana Fosters! Oh my goodness this dessert is so awesome it's totally worth the calories.

1/4 c butter
2/3 c dark brown sugar
3 1/2 tbsp rum
1 1/2 tsp vanilla extract
1/2 tsp ground cinnamon
3 bananas, peeled and sliced lengthwise and crosswise
1/4 c coarsley chopped walnuts
1 pint vanilla ice cream

In a large, deep skillet over medium heat, melt butter. Stir in sugar, rum, vanilla and cinnamon. When mixture begins to bubble, place bananas and walnuts in pan. Cook until bananas are hot, 1 to 2 minutes. Serve at once over vanilla ice cream.

New Pie Cutters

Cute new Thanksgiving pie cutters. Y'all and pick them up at Williams-Sonoma for $18.00. They will make your pie look fabulous this year.

* The acorn is my favorite.

Beef Stew

BEEF STEW

Who doesn't love beef stew? I love a nice bowl of beef stew during a cold winter day. I like to eat my stew with a side of corn bread. My favorite part of the stew is the big chunks of beef and carrots....YUM!

INGREDIENTS

2 1/2 lbs. beef stew meat, diced into 1" pieces

1 (28 ounce) can stewed tomatoes, with juice

1 c. chopped celery

4 carrots, sliced

3 potatoes, cubed

3 onions, chopped

3 1/2 tbsp. tapioca

2 cubes beef bouillon

1/8 tsp. dried thyme

1/8 tsp. dried rosemary

1/4 c. red wine

2 c. water

1 (10-ounce) package frozen pees, thawed

1.) Directions the oven to 250 degrees

2.) Place beef, tomatoes, celery, carrots, potatoes, onions, and tapioca into a Dutch oven. Season with beef brouillon, thyme, rosemary, and majoram, and stir in red wine and water. Place the lid on the Dutch oven.

3.) Bake to 5 to 6 hours in the preheated oven. Add peas during last half hour of cooking.

Serve hot with a slice of corn bread.

Williams-Sonoma Halloween Pancake Molds

I like to share more than just recipes but all sorts of cooking tips, entertaining tips, linens, and fun cooking accessories. Have you seen the new Halloween pancake molds from William-Sonoma? TOO CUTE!!! They would be perfect for those lazy Saturday mornings. They suggest using pumpkin spice pancake mix but blueberry or any type would be cute.

My absolute favorite pancakes to make on Saturday mornings are buttermilk with chopped walnuts in the batter. I cut up banana slices and add fresh raspberries to top it off. They are so beautiful you almost don't want to eat them. Almost, LOL!!!

Weekend Crock Pot French Dip

This is the best recipe for a cool and crisp fall weekend. Throw your meat in a crock pot and let it slowly cook (your kitchen is going to smell fantastic) and at the end of your afternoon you have a delicious meal waiting at home for you.

The French translation for au jus is "with it's own juice." French cuisine often uses several sauces for dipping and covering their meats (enriching them with scrumptious flavors). Au jus is nothing more than the left over juice from the bottom of your crock pot. I've seen people add soy sauce, oils, and onion soup mix to theirs but honestly I like to keep it simple. With the savory spices cooked into your meat it'll taste great without adding a thing.


INGREDIENTS

2 lbs. Brisket
1 tsp. salt
1 tsp. dried mustard
1 tsp. garlic powder
1 tsp. paprika
1/2 tsp. salt
1/2 tsp ground black pepper
5 slices of sweet onion
1 lg. French baguette or hoagie roll
slices of provolone cheese


1.) Rinse brisket and pat dry. Mix together spices and rub them over brisket.

2.) Pour 1 c. beef broth into the bottom of the crock pot. Gently place brisket into crock pot and turn on low heat. Toss in slices of sweet onion and cook for 8 hours.

3.) Remove meat from crock pot onto a cutting board. Cut into thin slices across the grain and place slices onto a toasted bread. Pour remaining juices in custard size cups for dipping.

4.) Place provolone cheese and sauteed onion slices onto sandwich (if desired). I like mine naked. No cheese or onions but that's just me.

* Add a side salad and you have an easy but delicious dinner

Blacken Catfish over Dirty Rice

First, I would like to start off with an apology. I noticed that my last two posts didn't leave an option for comments. I have no idea what happened but I did manage to fix it. I enjoy reading y'alls comments and I plan on responding to them as soon as I complete this recipe.

This is a New Orleans favorite. Blacken Catfish is pretty much a staple in the Big Easy as macaroni and cheese is to others. Blacken seasoning is a creole spice that Louisianans like to coat over chicken and fish. The savory spice makes your taste buds pop in your mouth.

* Keep in mind that this is smoky and messy (try the burner on the BBQ). My husband has his own designated catfish fry'n skillet (cast iron). He is a wiz at frying up catfish. If y'all stopped by our house you'd know right away who made dinner by the smokey kitchen. Hubby cooks and the house fills up with a spicy cloud. We use Cajun spices more than salt & pepper in this house, LOL!

INGREDIENTS
2 tsp. sweet paprika
1/2 tsp. dried oregano, crumbled
1/2 tsp. dried thyme, crumbled
1/4 tsp. dried cayenne, or to taste
1/2 tsp. sugar
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
2 catfish fillets (about 1 pound)
1 tbsp. olive oil
1 tbsp. unsalted butter
dash of parsley
lemon wedges for taste

1.) In small bowl combine paprika, oregano, thyme, cayenne, sugar, salt, and black pepper.
2.) Pat catfish dry, sprinkle the spice mixture on both sides of fillets.
3.) In a large skillet, add butter, heat until the foam subsides, and toss in fillets.
4.) Cook fillets until golden brown and cooked through (about 4 minutes).
5.) Transfer fillets by spatula over dirty rice and garnish tops with parsley and lemon wedges.

"Dirty Rice" is a Cajun favorite. It's a fantastic side to any Creole dish. I like to make mine with Andouille sausage but these days I've modified this recipe for health reasons. I use beef broth instead bacon grease and turkey sausage instead of Andouille. Andouille sausage is a "special treat" for when we visit back home.

INGREDIENTS

2 tbsp. beef broth

3/4 c. chopped shallots

1 finely chopped rib celery

1 pinch fresh chopped parsley

1 lb. finely chopped turkey sausage

1 tbsp. tomato paste

1/2 tsp. cayenne pepper or Tabasco sauce

2 c. brown rice

4 c. water

salt to taste

1.) Saute the shallots, celery, and turkey sausage in beef broth until golden brown. Add water, tomato paste, rice, salt and pepper.

2.) Bring to boil, turn down heat and cover, and simmer for 25 to 30 minutes, stirring occasionally.

3.) Uncover and let stand for 5 to 10 minutes. Adjust seasoning to taste. Fluff with fork and serve.

Southern Pecan Pie

Pecan pie is our family favorite. We usually reserve pecan pie for the holidays. This is a super easy recipe. I usually make this pie a week or so before the BIG holiday dinner. I freeze it and then pop it in the oven before setting the table for Christmas dinner.

INGREDIENTS

1 c. light corn syrup

1 c. brown sugar
1/4 tsp. salt

1/3 c. melted butter

1 tsp. vanilla

3 large eggs, slightly beaten

1 cup of pecan halves

1 pie shell, unbaked, 9-inch

1.) In a bowl, combine corn syrup, brown sugar, salt, butter, and vanilla; mix well.

2.) Add slightly beaten eggs and blend well; stir in pecans.

3.) Pour into the unbaked pie shell.

4.) Bake in a preheated oven for 45 minutes, or until set.

5.) Cool pecan pie and serve with a scoop of vanilla ice cream.

JAMBALAYA

Jambalaya

Y'all, this is my favorite Jambalaya recipe. I try to make a huge batch so I can share with my neighbors. This is a great dish that you can enjoy during those cold chilly weekends.

Ingredients
1 broiler chicken, cut up, about 3 pounds
2 tsp. Paprika
3 tbsp. olive oil
1 c. chopped onion
1 c. chopped green bell pepper
2 ribs celery, chopped
2 cloves garlic, minced
1/2 pound smoked sausage, thinly sliced
2 cans (14.5 ounces each) stewed tomatoes
2 c. chicken broth
1 c. long-grained rice
2 tsp. leaf thyme, crumbled
1 1/2 tsp. salt, or to taste
1/4 tsp. hot pepper sauce (Tabasco)
1 pound shrimp, shelled and deveined

Directions
1. Wash the chicken and pat dry; rub with paprika. Heat olive oil in a large skillet; add chicken and brown all sides. Remove chicken from the skillet.

2.) Add onion, green bell pepper, celery, and garlic. Saute over low heat until onion is tender, about 10 minutes. Stir in sausage, tomatoes, chicken broth, rice, thyme, salt, pepper, and hot sauce.

3.) Add chicken and turn to coat with sauce. Bring to boil. Reduce heat, cover, and simmer for 30 minute, or until chicken is tender. Stir in shrimp and cook about 3 minutes longer, or just until shrimp turns pink.

Creme Brulee

Hey y'all, if you're anything like me....you LOOOVE sweets. One of my favorites is Creme Brulee. Here's a recipe that is easy as pie.

CREME BRULEE

2 cups whipping cream
5 egg yolks
1/2 cup granulated sugar
1 tablespoon and 1/4 teaspoon vanilla extract
1/2 cup firmly packed light brown sugar
Fresh raspberries or strawberries for garnish

1.) Heat oven to 275. Place the whipping cream, egg yolks, sugar and vanilla in a large mixing bowl. Using a wire whisk, whisk until sugar dissolves, and mixture is smooth.
2.) Evenly pour mixture into five 5x1-inch oval baking dishes. Place dishes in a water bath (a baking pan or jelly roll that is filled with water so that the water is at least halfway up the height).
3.) Bake 45 to 50 minutes at 275. Custard should not be completely set when in the oven.
A good test for doneness is to lightly tap the custard dish. The entire custard should "ripple" at the same time, if the inner part moves faster then the outer edges let the custards cook a little longer.
4.) Cool custards in water in pan on wire rack. Remove from pan and refrigerate at least 8 hours or preferably overnight.
5.) When ready to serve custard, sprinkle evenly with 1 1/2 tablespoons brown sugar, covering the entire surface of the custard. Using a kitchen butane torch, carefully caramelize brown sugar.
Let stand 5 minutes until sugar hardens. Garnish with raspberries or strawberries. I like to use raspberries.

SOUTHERN BREAD PUDDING

My husband is from New Orleans and one of his favorite desserts is Bread Pudding. I've tried many recipes but this is his favorite. He should know because being born and raised in New Orleans they take their bread pudding seriously.

SOUTHERN BREAD PUDDING

5 slices of white bread, torn into small pieces
4 tblsp. soften butter
1/2 c. of raisins
1 tsp. cinnamon
3 c. milk
2/3 c. sugar
4 eggs
1 tsp. vanilla extract

1. Preheat oven 350. Lightly butter a shallow 12x8x2-inch baking dish. Butter bread slices generously. Cut each slice into 4 squares. Sprinkle raisins over the bottom of the prepared baking dish then arrange bread squares, buttered side up, over raisins. Sprinkle bread with cinnamon.

2. In saucepan, heat milk just until bubbles form around edge; remove the heat. Add sugar, stirring until sugar is dissolved.

3. In a large bowl, beat eggs; stir in hot milk mixture then stir in vanilla. Pour over in baking dish. Set baking dish in a larger baking pan then add about 1/2 to 1 inch of very hot water to the larger pan. Bake at 350 for 40 to 50 minutes, or until a knife inserted in center come out clean. Remove baking dish from the larger pan of water and let cool for about 15 minutes before serving. Can be served warm or cold. Refrigerate unused portion. Bread pudding recipe makes 8 servings.

Sweet as Cherry Pie

I'm a Southern Gal living in Houston, Texas that LOVES to cook. If y'all are excited to try new recipes, restaurants, cooking accessories, etc...Pull up a seat and let's chat.