Monday, August 18, 2014
Thursday, August 14, 2014
Wednesday, July 16, 2014
Fried Green Beans. Fresh from the garden, it almost sounds wrong to fry a fresh green bean, doesn't it? The garden is in full production mode and I have green beans for miles. Besides many sides of fresh green beans with dinner, freeze batches for winter months, it is time for some good ol' southern Fried Green Beans.
Start with clean, ends cut off and blanch green beans in boiling water for 4-5 minutes. Stop cooking process with cold water bath and drain Step up three breading plates..
First plate is 1 cup flour, 2 teaspoons smoked paprika, 2 teaspoons garlic powder, 1 teaspoon onion salt and 1/2 teaspoon ground black pepper. Mix all ingredients together.
Second bowl is 2 eggs with 1 cup heavy cream whipped together with a fork.
Last plate is seasoned bread crumbs.
Dredge green beans through flour mixture on plate one.
Dip floured green bean into egg wash in bowl two.
Dredge green beans through seasoned bread crumbs on plate three.
Fry in canola oil heated to 320 degrees Fahrenheit until golden brown. Drain on paper towels and serve.
If Fried Green Beans is wrong, I don't want to be right...
Tuesday, July 8, 2014
Summer sunshine combined with fresh from the oven blueberry muffins spread with butter and a cup of coffee started the day for us. The early morning aroma of baking blueberry muffins is summer in a muffin tin!
*preheat oven to 400 degrees Fahrenheit
In mixing bowl sift together:
2 cups all purpose flour
1/4 teaspoon salt
1 Tablespoon baking powder
In second mixing bowl mix together:
1 beaten egg
1/2 cup sugar
1/2 cup brown sugar
1 cup milk
add in 1/4 cup melted butter (cooled)
Add wet mix ingredients to dry mix ingredients and combine all ingredients. Do not oven mix.
Fold gently in 1 and 1/2 cups clean blueberries
drop a few blueberries in each cupcake liner and fill with batter 3/4 full.
Bake @ 400 degrees Fahrenheit 18-20 minutes until done.
I made 12 muffins and one small loaf.
A perfect size to share with a friend....
Friday, July 4, 2014
Friday, June 20, 2014
Caramelized Potatoes are one of those sides that when served with the "right" entree will hit a home run every time with your guests! Tonight's batch of Caramelized Potatoes accompanied thick cut pork chops from the grill. Yum-a-licious! This side dish has been around and adapted for many years for our family, happy to see it making a Pinterest showing : )
1 pound cooked (do not peel), cooled and sliced potatoes.
2 -3 Tablespoons butter
1 Vidalia Onion peeled and sliced thin
1/4 cup brown sugar
2 teaspoons fresh rosemary chopped
salt and pepper to taste
Saute onions in butter until translucent. Add potatoes, brown sugar, rosemary, salt and pepper and continue to saute until potatoes are caramel coated and brown.
*Sometimes I add to this base. Bacon crumbles, chopped apple, sweet potatoes (cooked, peeled and sliced).