Sunday, July 8, 2012

Southern OX TAILS and Yellow Rice


Oxtails and Yellow Rice

I absolutely LOVE –LOVE- LOVE SUMMER TIME!! Family, Friend, Vacation and HOT TEMPATURES are the best parts of summer for me. But one thing I dread is turning on the Hot Stove when its 100 degrees outside. So I thought I would share a great recipe that allows you to AVOID THE HOT STOVE. Here is a great SUMMER TIME recipe that requires no STOVE USE. Just grab your crockpot, place these ingredients in the pot and GO! I love prepping for this recipe the night before and allow the seasoning to marinate over night in the refrigerator. When you wake in the morning, simply place all of your ingredients in the Crock Pot/Slow Cooker. Once you get home all you have to do is cook your yellow rice and dinner will be ready. Hope you enjoy this wonderful dish.

From the Heart,

Bridgette

Ingredients

4-5 Pound of Ox Tails (trim fat)
Salt
Pepper
Season All
Garlic Powder
Onion Powder
Bay Leaf
1 Can of Diced Tomatoes (add to Pot the Last hour of cooking)
2 cups of Beef Broth
1 -2 Cups of Water
1 Package of Yellow Rice


1.      Thoroughly wash each Ox Tail and Pat dry with a Paper Towel.
2.     Place the Ox tails in a clean pan and sprinkle with Salt, Paper, Season All, Garlic Powder and Onion Powder.
3.     Be sure to season both sides of the ox tails.  Cover and Place in the refrigerator for at least 4 – 8 hours.


4.    Chop 1 large Yellow Onion and place it in the bottom of the Slow Cooker/Crockpot.
5.     Place you oxtails in the slower cooker and add 2 cups of Beef Broth. Add 1 cup of water. The oxtails should be mostly covered but to don’t DROWN the Ox Tails.
6.     Add 1 Bay leaf.
7.     Cook High 4 hours or Low 6-8 Hours.
8.     Add I can of Diced Tomatoes during the last HOUR of cooking.


9.     Prepare Yellow Rice according to the Packaged Directions.
10.   ENJOY a WONDERFUL MEAL of Oxtails and Rice.

Sunday, June 10, 2012

Southern Creamed Corn Cornbread


What is a good meal without CORNBREAD! This cornbread recipe is easy to make and a special added treat to any meal. This recipe is courtesy of the QUEEN of Southern Cooking Paula Deen. I absolutely love Paula Deen Recipes and this one is no exception. This is one of her best simple recipes. I have made a few notes next to some modifications and suggestions that I have made to this recipe. My personal preference is a sweeter cornbread so I have added a little extra sugar to this recipe. Also, Please be sure to not overcook this Cornbread so that you do not lose the moisture. I am sure that you will enjoy creating this wonderful delight! Let me know how you like it J

From the Heart,

Bridgette

Creamed Corn Cornbread
(courtesy of Paula Deen Southern Classics – 2012)

1/3 cup plus 3 tablespoons vegetable oil, divided
2 cups yellow cornmeal  
1 cup all-purpose flour   *I prefer White Lilly
1 tablespoon sugar        *3 tablespoons sugar is my preference
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup shredded Monterery Jack Cheese *try adding Extra Sharp Cheese. I love cheesey bread
1 (15 ounce) can creamed-style corn
1 cup buttermilk    *the older the buttermilk the better the cornbread
3 large eggs


1.    Preheat oven to 400 degrees. Place 3 tablespoons of oil in a 12 inch cast iron skillet. Place in oven until skillet is hot.

2.   In a large bowl, combine cornmeal, flour, sugar, baking powder, baking soda and salt. Add cheese, stirring to combine.

3.   In a medium bowl, combine corn, buttermilk, eggs and remaining 1/3 cup oil. Add to cornmeal mixture, stirring to combine. Pour batter the hot oil in the skillet.

4.   Bake for 20 – 25 mines or until a wooden pick inserted in the center comes out clean. Be sure to not over cook.

5.   Serve with softened butter J

Thursday, May 17, 2012

EQ Personal Pizza


EQ Personal Pizzas

I just love creating my own personal pizza. The first time I tried this wonderful recipe was during a retreat with my Tau Beta Sigma (Epsilon Omega Chapter) sorority sisters in college. This was a wonderful time of bonding and cooking fun. This is a fun and FAST recipe and can be great fun for Family Fun Nights. Kids really love making their own creations and will have a great time with this activity. Just grab these ingredients and create a wonderful pizza creation.  I am including healthy options in this recipe that will allow you to enjoy this recipe with less calories.

Ingredients:
1 Package – English Muffins or Sandwich Thins Flatbread
              Healthier Options: Use whole wheat English Muffins or Sandwich Thins Flatbread

1 Jar of Pizza Sauce (Don Pepino is my preference)

Extra Virgin Olive Oil

Shredded Mozzarella Cheese and Cheddar Cheese
       Healthier Option: Use Low Fat or 2% Mozzarella Cheese

Toppings: Select you favorite Pizza Toppings
Pepperoni
Bacon
Ham
Cooked Ground Sausage
Healthier Option: Use fresh veggies for toppings like:
 Broccoli(small cut), Fresh Tomato, Onion , Green Pepper, Onion etc….

Directions:
1.    Preheat the oven 400 Degrees
2.   Slice the Engligh Muffin/Sandwich Flatbread in Half
3.   Lightly Brush the inside of the Bread with Olive Oil.
4.   Add 1 -2 tablespoons of Pizza Sauce and spread it evenly over the bread
5.   Sprinkle the Mozzarella and Cheddar cheese evenly over the sauce
6.   Add your favorite toppings.
7.   Optional: Sprinkle the toppings with more cheese.
8.   Line a Cookie Sheet with Aluminum Foil and Place your Personal Pizza on the Cookie Sheet. (about 6 small personal pizza should fit on the sheet)
9.   Bake for about 15 – 20 or until hot and bubbly.
10.  Enjoy a wonderful Night of FAMILY FUN!

*Bonus Treat – Grab a Pint of Ice Cream with all of your favorite toppings and make Ice Cream Sundaes to go along with your personal pizzas.


Family Fun Ideas for LESS $$$$$$$
1.    Game Night – Grab some board games or your WII and Make it a family tournament night.
2.   Movie Night – Rent a Red Box movie its only $1.27
3.   Story Night – Grab some blankets and curl up on the sofa and tell you favorite childhood, family or ghost story.
4.   Family Film Night – Find your first home videos and show them to your kids. They will love the videos from your childhood.
5.   Back Yard Fun – Grab a Ball and have some fun playing in the yard. Kids love kickball, soccer, basketball, baseball or any fun that you take the time to have with them. Just enjoy your family!!

From the Heart,

Bridgette J

Monday, May 7, 2012

Creamy Ranch Pork Chops with Garlic and Herb Corn


Here is a wonderful recipe that your family is sure to love! I really love this recipe because it is filled with a lot of wonderful flavors and you can prepare this as a quick meal. Meals in the oven are great for multi-tasking! While this meal is cooking you can help the kids with their homework, clean up or just have some family quality time together. ENJOY!!


From the Heart!

Bridgette



Creamy Ranch Pork Chops
         1 tablespoon vegetable oil
         4 boneless pork chops, 3/4-inch thick
            1 (1 ounce) package ranch salad dressing mix               
           1 (10.75 ounce) can Campbell's® Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or 25% Less Sodium)
         1/2 (10.75 ounce) can milk or heavy cream
           Pinch of Salt and Pepper


Directions
Preheat Oven 375 degrees
Lightly season the Pork Chops with the salt and pepper.
*Please note that the Ranch is very salty so use on a dash of salt on the pork chops. Heat oil in skillet. Add chops and cook until browned on both sides.
This will only take about 2-3 minutes per side.
Remove from the skillet and place in a baking pan.
Mix the soup, milk and package salad dressing mix.
Cover and cook for 1 hour.

Garlic and Herb Buttered Corn

4 corn cobs, leaves and silks removed
60g butter
1 clove of garlic, crushed
1 teaspoon died herbs
1 tablespoon chopped fresh parsley
1 pinch ground black pepper
1 pinch salt
Directions:
1.    Fill one pot with wait 1 tsp of salt and 1 tsp of olive oil.
2.   Place ears of corn in the water and boil
3.   Allow the butter to become room temperature soft then Mix all ingredients together in a small mixing bowl. Whisk together until smooth.
4.   Add 1 tablespoon of butter to the cooking corn in water.
5.   Room Corn from the water after done and smear with the Garlic and Herb Butter.





Friday, April 27, 2012

Crab Hush Puppies for Fish Fry Friday


The weekends are a great time to try something Fun. I really love this recipe. It's simple and have a great taste. Here is a different spin on Hush Puppies! Try Crab Hush Puppies. 
If you try it, let me know how you like it.






Southern Bell Crab Hushpuppies

Ingredients 
1 cup      self-rising white cornmeal mix
½  cup    self-rising flour
3 tbsp      green onions, thinly sliced
3 tbsp      finely chopped red bell pepper
¼ cup     chopped onion
¼ cup     canned corn (drained).
1 tbsp     sugar
 ¼        teaspoon salt 
  ¼       tsp old bay
Dash of Black Pepper
8           ounces fresh lump crabmeat, picked
1 large    egg
½  cup    mayo (can add more if needed)
Vegetable Oil    
Preparation
Stir together cornmeal mix, flour, green onions, onions, cornbell pepper, sugar, and salt in a large bowl. Stir in crabmeat, egg, and mayo until just moistened. Let stand 10 minutes. Pour oil to depth of 2 inches into a Dutch oven; heat to 360°. Drop batter by tablespoonful into hot oil, and fry, in batches, 2 to 3 minutes or until golden brown, turning once. Using an ice cream scoop works well also.


If you try it, let me know how you like it.

From the Heart,
Bridgette