Celebrating our country’s independence, the Fourth of July traditionally honors American pride. From fireworks to feasts, this upbeat day highlights American pastimes across the country. In Maryland, locals serve up crab cakes fresh from the Eastern shore, while Pacific Northwesterners grill salmon and peas, a meal native to the area. In the Midwest, you’ll find Wisconsin Cheeseheads broiling trout and Indiana Hoosiers grilling steak and sweet corn. From local meats to patriotic desserts, the Fourth is a time to honor local American cultures, but with growing appreciation for our melting pot make-up, many Fourth of July feasts are seeing some international flavors. I know what you’re thinking — crab meat and salmon are expensive! And that is generally true, but after all, the Fourth of July only comes once a year. There are plenty of delicacies to dive into but you don’t have to go broke doing it. If you’re cooking on a budget, check-out online coupon sites like Valpak and look … [Read more...]
How to Fry a Plantain
Recently while shopping I came across some Plantains. Now these are not the best looking but I also know that although Plantains are one of the most used fruits in the world they are not all that common in the U.S. First off when selecting a Plantain to cook you want to choose one that is nice and green. Preferably without any yellow spots or coloring. First thing you will need to do is slice your Plantain into pieces. I like mine about 1" in size. Next you will place Plantain slices in frying pan with oil. Fry each side of Plantain about 3 minutes or until golden brown. You will want to make sure your Plantains are not burning but that they are cooked in the middle. After Plantains have fried and have turned golden brown I take them out and drain oil off on paper towel. Next I place one Plantain at a time on a plate and use a second plate to flatten the Plantain. If it is falling apart and not sticking together then they have not fried enough in the pan. After all … [Read more...]
Fried Green Tomatillos
Ingredients 2 eggs lightly beaten 1/3 cup cornmeal 1/2 teaspoon mixes seasoning/herbs of choice (I used basil and rosemary) 1/2 teaspoon garlic salt ground black pepper to taste 8 tomatillos, husked and sliced 1/4 inch thick 2 tablespoons vegetable oil Directions Place eggs in a shallow bowl and wisk together. Mix cornmeal, herbs, salt and pepper together in shallow separate bowl. Heat 2 tbs oil in skillet over medium heat. Dip tomatillo slices in egg whites, then into dry cornmeal mix remember to coat both sides. Fry tomatillo slices 2 to 3 minutes per side, or until golden brown. Serve and enjoy! I got this recipe from All Recipes! … [Read more...]
Grilled Radishes!
You all know how much I love to cook things that are different. I had never before thought about cooking radishes let along grilling them and once I seen the recipe I knew I just had to give it a try! Ingredients: 20 oz radishes sliced2 cloves garlic minced2 Tbs Butter1 Ice Cubedash salt and pepper 1. Preheat grill 2. Slice Radishes and place on sheet of tin foil. Add garlic, butter, ice cube, salt and pepper. 3. Wrap contents tightly in tin foil ( I would recommend double layering the foil) 4. Place on grill and cook 20 minutes. I found this recipe on All Recipes! … [Read more...]
White Wine Cherry Tomato Green Beans!
YUM! This is one of the bet veggie side dishes I have made in awhile! Ingredients: 1 1/2 lbs Green Beans1/4 c butter1/4 c white wine1 tbs sugar3/4 tbs garlic2 c cherry tomatos 1. Cut the tips off of the the green beans. 2. Place Wine in sauce pan and bring to boil. Once boiling add Green Beans and butter. Cover and simmer 8 minutes or until green beans are at a tender crisp (not soggy mush) 3. Add sugar, garlic and tomatos and simmer 2-3 minutes longer or until you hear the tomatos popping from the heat. 4. Serve and enjoy! … [Read more...]
White Wine Garlic Asparagus!
Asparagus is one of my most favorite veggies! It is also a favorite of my family as long as it is cooked correctly! What do I mean by that? Well cooked to a soft crisp instead of a mushy mush! Ingredients: 1 Bunch of Asparagus1/4 c White Wine1 Tbs Butter1/4 tsp Granulated Garlic 1. First I add the Wine and butter to sauce pan and bring to a boil. 2. While I am waiting for sauce pan to boil I wash and cut asparagus. I normally cut off the hard ends and slice each piece in half. 3. Once Wine/Butter is boiling add the asparagus and garlic to sauce pan. Cover and simmer for 10-12 minutes or until asparagus is the consistency you like! … [Read more...]
Salad Savoy Chips!
Recently Thanks to my Co-Op Basket I was introduced to Salad Savoy! I had never heard of this brightly colored leafy green before and was excited for the chance to give it a try! After scouring the internet I came across a recipe on InspiredRD so I thought I would give it a try! Ingredients: 1 Bunch Salad Savoy1 Tbs Olive Oil1/4 tsp sea saltI was surprised to find that the Salad Savoy Chips were one of the easiest things ever to make! 1. I cut the Salad Savoy off the thick stem and washed it really well. 2. I placed the washed Salad Savoy in a large bowl and added the Olive Oil. I then shook the bowl around until the Salad Savoy was evenly coated in Olive Oil. 3. I then placed a piece of Parchment Paper over a cookie sheet and then evenly spread the Salad Savoy leafs on the baking sheet making sure none of he pieces were overlapping. 4. I then placed baking sheet in the oven and baked at 350 degrees for about 15-20 minutes or until leafs are lightly browned and … [Read more...]
Mustard-Glazed Carrots
I love carrots and I love all the variety or recipes you can do with them! Recently I tried a recipe for Mustard Glazed Carrots and they were a huge hit at my home! Ingredients: 1 package carrots (16 oz)2 Tablespoons Honey Mustard1 Teaspoon Dill Weed2 Teaspoons Butter First off you will need to prepare your carrots by cutting off the ends and peeling the skin then slicing the carrots in the thickness you desire! After the carrots are sliced you will need to place them in a large saucepan and bring to a boil. Reduce heat and simmer until crisp-softness (about 15 minutes). After the carrots are at your desired tenderness drain water and return the carrots to pan. Then you will need to add mustard, dill and butter! Stir together ingredients until butter is melted then serve and enjoy! I got the idea for this recipe from the August/September 2006 Taste of Home Magazine … [Read more...]
Hot and Spicy Black Eyed Peas
Hot and Spicy Black Eyed Peas Ingredients 1 (16 oz) package dried black eyed peas 4 green onions, chopped 1 red bell pepper, chopped 1 jalapeno pepper, diced 1 (3 oz) package pepperoni slices, diced 2 cups hot water 1 chicken bouillon cube or 1 teaspoon granules ½ teaspoon salt ¼ teaspoon ground red pepper 1 (14 ½ oz) can Mexican-style stewed tomatoes ¾ cup uncooked quick rice Directions Place peas ina 5-quart slow cooker. Cover withwater 2 inches above peas; let stand 8 hours (not over heat yet). Drain Combine peas and next 8 ingredients in slow cooker. Cover and cook on LOW 8 hours or until beans aretender. Stir in tomatoes and rice. Cover and cook on LOW 30 more minutes oruntil rice is tender. Makes 12 cups. *This post may contain affiliate links. All thoughts expressed are my own. Please refer to my disclosure policy for more information … [Read more...]
Julia Childs French Onion Soup!
My 5 Cups of Onions! Well this week I finally attempted Julia Childs French Onion Soup. It was good but did not have that “YUMMY” factor that I was so much hoping for. Next time I will know that I need a little less Beef Base. I had to thinly slice 5 cups of onions and I tell you my house did not smell too pretty. But it was fun to make. I especially enjoyed making the French bread crotons to go with it..well I did burn them a little but they still tasted divine! … [Read more...]