As a born and bred Southern Gal turned California chic, I occasionally get the hankerâ€™n for some good ol’ southern barbecue. This summer I returned to my roots when I went to visit my family in South Florida. Before my arrival, my brother asked me […]
Month: August 2008
This is another recipe from Ellie Krieger of the Foodnetwork. 1 1/2 pounds small red potatoes 1 yellow pepper, cored, seeded and coarsely chopped (about 3/4 cup) 1 red pepper, cored, seeded and coarsely chopped (about 3/4 cup) 1/3 cup Basil Pesto, recipe follows Salt […]
Ellie Krieger is one of my favorite chefs. I love her no-nonsense style to creating healthy meals. You can find more of her recipes on foodnetwork.com or her books “The Food You Crave: Luscious Recipes for a Healthy Life and Small Changes”, “Big Results: A 12-Week Action Plan to a Better Life.”
1 (3 to 4 pound) pineapple
2 teaspoons butter
1/4 cup brown sugar
1/4 cup rum
1 pint light vanilla ice cream
Cut the top and bottom off of the pineapple, peel and cut it crosswise into 8 rings, about 1/2-inch each. Use a spoon or apple corer to carve out the center core of each ring.
Spray a large grill pan with cooking spray and heat over a medium flame. Grill the pineapple, in 2 or 3 batches, for 2 to 3 minutes on each side, until it is nicely brown and grill marks have appeared. (You can also grill this on an outdoor grill sprayed with cooking spray before being heated.)
While the last batch of pineapple cooks, heat the butter, sugar and rum in a small saucepan over a low heat, stirring, until the sugar is dissolved and the sauce has thickened slightly, about 2 minutes. Remove the sauce from the heat.
Place a pineapple ring on each plate, scoop 1/4 cup of ice cream into the center of the ring, and drizzle about 2 teaspoons of sauce on top.
This recipes comes from an issue of the Southern Living magazine. It is one of my family’s favorite to go breakfast meals. These can be made up in advance and frozen.
1 (1 lb) package ground pork sausage, hot or mild
1 (11-oz) can refrigerated French bread dough
1 1/2 cups shredded pizza cheese blend
Cook sausage in a large nonstick skillet over medium-high heat, stirring until sausage crumbles and is no longer pink. Remove from pan; drain well, pressing between paper towels.
Unroll dough into a rectangle shape on a lightly greased baking sheet; sprinkle evenly with sausage and cheese. Beginning with one long side, roll up, jelly-roll fashion. Turn, seam side down, on baking sheet, and pinch end to secure filling inside. Cut 3 (1/4-inch deep) slits across top of dough with a sharp knife.
Bake at 350 for 30 minutes or until browned. Remove from oven; let stand 10 minutes before slicing.
You can buy the dough or make the dough. I have even used homemade pizza dough and it turned out fine.
I have also substituted shredded mozzarella with a cheddar and Monterey Jack cheese blend instead of the pizza cheese.
I gave this recipe to a friend of mine who tried adding scrambled eggs. She said it worked great and held well in the freezer.
This recipe comes from Everyday Foods magazine. It is easy enough for little kids to make.
1/3 cup Honey
1/4 cup peanut butter
2 tbsp butter
1 cup crisp rice cereal
1 cup rolled oats
1/4 cup dried fruit, such as raisins, cherries, or cranberries
In a small saucepan over medium heat, heat the honey, peanut butter and butter. Stir until loosened and smooth, 1 to 2 minutes. Remove from heat; stir in cereal, oats and dried fruit.
Drop the mixture by the tablespoon into mini paper cupcake or candy liners. Place on a rimmed baking sheet and refrigerate until set, about 15 minutes. To store refrigerate in an airtight container up to 1 week.
Natural peanut butter is a better choice because it does not contain all the extra oils, sugar and salt as the commercial brands.
Try different types of cereal such as Special K or chopped wheat squares.