Easy Mint Chocolate Chip Ice Cream Pie

When I was a kid, I loved Mint Chocolate Chip Ice Cream Cake.  My mom would special order me a cake every year to the bewilderment of the employees in Baskin Robins.  What 5 year-old wants a Mint Chocolate Chip Ice Cream Cake? It would be me.  A couple of weeks ago, I found myself with some extra Mint Chocolate Chip Ice Cream, that I knew was not going to get eaten as ice cream, so I decided to make a pie.  It was super easy and tasted much better than I could imagine.

1 Carton of Mint Chocolate Chip Ice Cream

3/4 a Carton of Cool Whip

1 Sleeve of Mint Oreos

1 Gram-cracker Crust

Extra Mint Oreos for Garnish

Let Ice Cream soften for 5 - 10 minutes on the counter.  Blend together Ice Cream, Cool Whip, and Mint Oreos on medium for 2-3 minutes, then whip for 3 minutes.  Spoon mixture into pie shell -- smoothing the top with a spatula.  Place in freezer for 2 hours.  Before serving, using a pastry bag, put stars of Cool Whip around the edge, sprinkle Mint Oreo Crumbs on the inside the Cool Whip Boarder.  Serve with on Oreo on the side.


Enjoy!

Eleanor

Quick, Easy, and Addictive Cheese Dip

Here's a quick recipe to throw on at any party.  Its quick, easy, and ADDICTING!!!  It is great for cold winter nights.  I always make a double batch because my guest cannot get enough!

1 brick of Velveeta
1 can spicy rotel tomatoes
1 package Spicy Jimmy Dean Sausages

Place Velveeta in a crock-pot on medium/high.  Brown and Drain Sausage.  Add tomatoes and sausage to Velveeta.  Stir every 5 minutes for the first 30 minute and as needed throughout the night.  Serve with your favorite tortilla chips!

Butter Nut Squash Soup

Two years ago, the Director of Music at the church I was serving in brought her extra Butternut Squash Soup to church.  Even before I got really serious about proving I could anything, I always enjoy a challenge in the kitchen.  So, I decided to take one and figure out how to cook it.  I looked-up recipes, but everything seemed to have a sweet or cinnamon base.  I don't have a huge sweet tooth, so I decided to try a little something different.  Here's what I ended up with....

Butter Nut Squash Soup

1 Butter Nut Squash chopped into cubes
2 cups of chicken broth
1 cube of cream cheese
Cayenne Pepper

Cook the squash and chicken broth in a crock pot on low until squash is soft.  I prefer to hand mash the squash, but you can also puree it in a blender.  Add the brick of cream cheese allow to melt into the soup.  Add cayenne pepper to taste.  Enjoy!

Now, if you want to get really fancy (which I do from time to time), you can buy an acorn squash for each person you are planning to serve.  Cut the bottom off the squash (the tops are normally flatter), remove seeds, and bake the squash upside down in 1 inch of water -- including the top.  Bake for about an hour on 400.  When squash is soft to a squeeze -- not mushy, but soft -- place on a plate.  Serve soup in the bowl made out of the squash.  Put a pat of butter and a spoon-full of brown sugar in the top, for a sweet ending to you meal!

Enjoy!

Eleanor

Pecan Pie

Hey Ya'll!  One day I'm going to get better about posting every day or at least every week.  Maybe that's what I'll do for the new year.  I have so many wonderful new dishes to share with you!  I have been cooking up a storm.  I just love my time in the kitchen and wish I could be there every day.  If anyone has an extra $100,000 or so laying around, I would love to borrow it to help start my very own lunch and coffee shop here in Hilton Village.  Just let me know :)

I wanted to give you my Pecan Pie Recipe.  Now, I must say growing-up I was never a fan of Pecans, much less Pecan Pies.  My grandparents had a small Pecan Farm (The Norman Nut Farm -- no lie, I have the hat to prove it), so we had Pecans on everything.  I always wanted Walnuts or Cashews, not trashy Pecans.  A few years after my granny died and my grandpa sold the farm, I went to the store to buy my first bag of Pecans -- I couldn't believe what people paid for that "trashy" nut.  Pecan is now really my nut of choice for baking and such.  I guess I returned to my roots -- somethings are just in your blood and will always be in your blood. 

Even after discovering my love for the Pecan, I still was not a fan of the Pecan Pie -- it was too gellie inside.  But I did love the top and the pie crust.  So I decided to start experimenting.  Boy did I strike gold!  It still has all the wonderful elements of a great pecan pie, but with all the gellie mess inside.  Now being a good southern pastor, my Pecan Pie would not be complete without a little Jack Daniels as well!   I hope that you can find a way to put this into your holiday baking, you will be glad you did!

The Pastor's Jack Daniels Pecan Pie

1/4 c. butter
1 c. sugar
1/2 c. dark corn syrup

1/2 c. light corn syrup
4 eggs, beaten
1 tsp. vanilla
1/4 tsp. salt
1/4 a cup bourbon
1 pie shells
1 bag pecan piecs

1 bag whole pecans

 

Combine butter, sugar and corn syrup. Cook over low heat, stir constantly until sugar dissolves. Let cool slightly -- only one or two minutes -- if you wait too long it will be too gellie. Add eggs, vanilla, salt and bourbon to mixture; mix well.  Cover the bottom of the pie shell with pecan peices.  Pour filling into shell and top with pecans. Bake at 325 degrees for 50 to 55 minutes. Serve warm or cold.

 

If you ask me the ONLY way to bake a pecan pie, is with the pecans nicely placed on top.   Here's my latest pie ;

 

I know I'm a strange one, but I love Cool Whip on Everything!  So, I put a little Cool Whip at the top of the crust before I serve the pie.

Notices how the gel is not oozing out.  

Happy Cooking!

Eleanor

Guava, Lime, and Mango Pork Tenderloin

OK, I'm back and going to try again!  I promise one day I'll get tons of post-up and you will have something to read every day.  I've had a lot of great cooking adventures over the past few months, so I have lots of great recipes to share!  The one today turned out to be REALLY GOOD!

I had some left over red and orange peppers in my fridge.  I'm not a huge fan of any type of bell peppers, but I hated to see them go to waste.  I also had some limes left over from a party where there were Corona's.  So, I went to the store to see what I could figure out.  They had these BEAUTIFUL Mangoes and it hit me......Mango Salsa on a Pork Tenderloin.  I've always had a strange obsession with Guava.  I'm not sure why, but its there.  So, I decided to throw that into the mix as well.  Here's what I came up with:

1 Pork Tenderloin
2 Mangos
1 Red Pepper
1 Orange Bell Pepper
1 Can of Guava Juice
3 Lime
Lime Pepper  (I LOVE Jane's)















In a small roasting pan place your tenderloin sprinkle all sides with Lime Pepper.  Squeeze one Lime on top of tenderloin.  Pour 1/2 the can of Guave Juice in pan.  Cut 1/2 of each pepper into strips and place around the tenderloin.   1 lime into slices and mango into chunks.   Place on top of tenderloin   - limes first. 

Bake for about 45 minutes on 350 covered and then 10-15 uncovered.

Mango, Guava, Lime Salsa

Finely chop the left over peppers and mango. Mix together.  Add about 1/2 of what's left of the Guava Juice into bowl and the juice of 1 lime.  Add some fresh cilantro, lime pepper, and maybe a little salt.  Place in Fridge.  

Once the Tenderloin is done, slice into thin pieces, placing 3-5 pieces on a plate.  Spoon Salsa on top of the pieces.  Use Veggies and Mangoes from the pan as a side.   I served some plantains and Jazmin rice on the side as well.  There is so much more where this came from!  Stay Tuned and Happy Cooking!!!

Sunday Dinner....

I missed you all yesterday, I hope that you saw my guest blog spot at Maryland Pink and Green.  I had a recipe for one of my favorite soups for fall.  There's not a lot I like about fall, but soup would be an exception to that rule.  I love a good soup in the fall.

When I was a child, Sunday Dinner took place at my granny's house and involved lots and lots and lots of food, even though there was only 6 of us most of the time.  No matter if was 6 or 60, granny made too much food to feed the masses. I loved those Sunday afternoons, that were filled with dinner, and playing in the sun.  We always stayed dressed for dinner, but had play clothes for the afternoon.  I feel like those were magical times in my life. 

Now that I'm a pastor, Sunday Dinners consist of naps most of the time.  I am so tired by the end of Sunday Service the last thing I want to do is cook.  So, Sunday Dinner has become snack time.  Here is my favorite Sunday Snack:

Hummus
Olives
Feta Cheese

And....

These 7 grain Deli Flats are so delicious!  I like them better than Pita and I think they are better for you.  You Sunday may not be snack day, but pick some of these us for the next time you need a snack.  Some other ideas for them:

Mini-Pizza
Peanutbutter on Toast
Toasted Veggies and Cheese
Grilled Chicken Melt (With avocados)
Cream Cheese with cucumber

The possibilities are endless.....

Happy Sunday!

River Roads: Cookbook of the Week

Since this week was all about Cajun Cooking, I though it was only appropriate to feature a Cajun Cookbook!  River Roads is the Junior League of Baton Rouge's Cookbook Empire.  They currently have  4 different, but very Cajun volumes of the cookbook.  It is the #1 best selling community cookbook series in the nation and has some amazing recipes.  I've include one of my favorites and one of the ones that is most unique in my opinion, Spinach Madeleine.

Here's a Little History on Spinach Madeleine:

Madeline Wright developed the original recipe for Spinach Madeleine as a way to use a roll of jalapeño cheese about to go bad in her refrigerator. “I had a two-table bridge club, so I served them the dish,’’ she said. “It made a hit.”

Wright was a young active member of the Junior League when members were compiling recipes for “River Road Recipes.”

“I had to submit three recipes, so I decided to submit the spinach,’’ she said. “I knew the name was important.”

She thought a French-sounding name would work best in a south Louisiana cookbook, so she came up with the name Spinach Madeleine, named not for herself but in the style of the famous French dish Veal Madeleine. “I spelled it with an extra ‘e’ because I was embarrassed that people would think I was naming it for myself,’’ she said.

Spinach Madeleine has become world-famous. “I’m surprised that 50 years later, people are still talking about the recipe,’’ Wright said. “I Googled it once and was shocked to see how many times it came up.” 

Spinach Madeleine

Spinach Madeleine, the most famous recipe from the River Road Recipes cookbook series, has undergone a makeover! Kraft Foods has discontinued making its jalapeno cheese roll which is an important ingredient in the original Spinach Madeleine recipe. As a result, River Road Recipes has developed a substitute for the jalapeno cheese roll. We believe your family will never know the difference!

Ingredients:

2 packages frozen chopped spinach
3/4 teaspoon celery salt
4 tablespoons butter
3/4 teaspoon garlic salt
2 tablespoons flour
Salt to taste
2 tablespoons chopped onion
6 ounces Kraft Velveeta
1/2 cup evaporated milk
2 teaspoons finely chopped fresh jalapeno peppers
1/2 cup vegetable liquor
1/2 teaspoon black pepper
1 teaspoon Worcestershire sauce
Red pepper to taste

Cook spinach according to directions on package. Drain and reserve liquor. Melt butter in saucepan over low heat.

Add flour, stirring until blended and smooth, but not brown. Add onion and cook until soft but not brown. Add liquid slowly, stirring constantly to avoid lumps.

Cook until smooth and thick; continue stirring. Add seasonings, peppers and cheese which has been cut into small pieces. Stir until melted. Combine with cooked spinach.

This may be served immediately or put into a casserole and topped with buttered bread crumbs. The flavor is improved if the latter is done and kept in refrigerator overnight. This may also be frozen.

Serves 5 to 6.
Spinach Madeleine is an extremely versatile dish. It can be served with crackers as an appetizer, as a side dish or even as a main course when stuffed in a tomato!

•  

We created the original River Road Recipes cookbook.  Share in the secrets of fine Creole and Cajun cooking with the Junior League of Baton Rouge’s award winning cookbook series, River Road Recipes. Since 1959, our award-winning cookbooks have captured the essence of Louisiana cooking and have delighted chefs and guests alike with their delicious recipes. With over 1.9 million books in print, River Road recipes speaks for itself. After all, it is the all-time #1 best selling community cookbook series in the nation. So, delight yourself or someone you know with the gift of River Road Recipes.
Road Recipes I, is The Textbook of Louisiana Cuisine with 650 recipes. It has sold over 1.3 million copies since 1959 and is considered by most to be the textbook of Creole cooking. In fact, The New York Times said, “If there were community cookbook awards, the Oscar for best performance would go hands down to RIVER ROAD RECIPES.” River Road Recipes II, A Second Helping, builds on the success of River Road Recipes I by offering 606 triple tested recipes. 

River Road Recipes III, A Healthy Collection, brings Louisiana cooking into the eating-better, health conscious age by providing reduced fat versions of old recipe favorites. It delights with 341 lower fat and calorie recipes while still retaining the great flavor Cajun cooking is known for. All recipes include a complete nutritional analysis.

River Road Recipes IV, Warm Welcomes, our newest addition, illustrates how we cook, eat and live in Baton Rouge. It features 48 menus, with over 300 innovative recipes, and color photographs to assist with all of your entertaining needs. A USA Book News "Best Books 2005" Award Finalist, Cookbook Category.
River Road Recipes I, II and III are all included in the Walter S. McIlhenny Community Cookbook Hall of Fame. The real winner, however, is the Baton Rouge community, which has benefited from more than $3 million derived from cookbook sales and donated by the Junior League of Baton Rouge to local charitable and educational projects. 

So Enjoy Some Cajun Food This Weekend!

Tzatziki Time!

My favorite food in the world, is Greek!  I love my southern fried tradition, I love my crazy cajun spice, but Greek....Greek is a way of life and taste of life, I wish I had every day!  Maybe if I was Greek, I would get tired of it, but not being Greek, I love it!  On Monday I gave you the recipe for my favorite Greek dish, spanakopita.  For me, you cannot have spanakopita without tzatziki.  Tzatziki is a great dip/sauce that I think is good on almost anything, except maybe chocolate chip cookies (I once got caught having to eat Tabasco sauce on cookies because I said it was good on anything).  I love it on just plain pita, spanakopita, chicken, fish, beef, veggies.  It is just plain good!  So, make you up a batch and experiment!  Some of the great meals come from experimenting! 

Ingredients

• 2 (8 ounce) containers plain yogurt -- some use Greek, normal US is OK as well
• 2 cucumbers - seeded and diced -- I like the peeling so I leave it on, but some people like it better without the peeling
• 2 tablespoons olive oil
• 1/2 lemon, juiced
• sea salt and pepper to taste
• 1 tablespoon chopped fresh dill
• 3 cloves garlic, peeled and finely chopped. 

In a large bowl, combine, well everything! Stir until well blended.  Cover and refrigerate overnight flavor. OK, so I always have to have a little right away and in a couple more hours, and a few after that....it is good right away, but only gets better with time!!!

My TV Debut!!!

In the side bar, you will see my friend Ed and I in our first TV appearance on the Hampton Roads Show!  It was so much fun and they LOVED US and THE FOOD!!!  So much, that in October/November, we may be back. We're going to take Chef Bob from Farm Fresh fishing and then cook with him the next day on the show!!!

Before the Show!

So here's the long awaited recipe:  Crawfish Etuoffee!

Ingredients:

1 cup each (finely chopped) White Onion, Celery, Green Bellpepper, Cherry Tomatoes, Green Onions, Parsley

2 tablespoons fresh chopped garlic

2 sticks salted sweet cream butter

2/3 cup flour

16 oz chicken stock

White rice

1 pound peeled and deveined crawfish tails

Salt, Black Pepper, Red (cayenne) Pepper, Paprika

******************************

**********************************

Season to taste with above,  crawfish tails and set aside.

Blonde Roux:  In heavy iron skillet melt all butter over medium heat.  Sift in flour gradually, constantly stirring with wooden spoon.  After flour is incorporated simmer over med heat approx 5 mins until "blonde" or light brown in color.  Increase heat to med high and add crawfish tails.  Saute for 2 mins then add onion, garlic, celery, tomatoes and bell pepper.  Saute approx 5 mins or until tender.  Gradually add chicken stock (which is already up to temperature) constantly stirring until desired consistency is acheived.  Simmer for 5 mins over low heat. Add green onion, parsley and season to taste with above mentioned seasonings.  Simmer approx 20 minutes over low heat, stirring occasionally.

*************************************************************

Service:

On a white plate, spoon about 2/3 cup etouffee' onto plate.  Place a rounded scoop of rice on top of etouffee in middle of plate.  Garnish with parsley and serve with garlic french bread.

Spanakopita

I know that I promised this last week, but here is my Spanakopita recipe.  At first glance it is pretty darn easy, but let me warn you about phyllo.   You must let the phyllo thaw to room temperature naturally, if you really want to be able to work with it.  You cannot nuke it, or heat it in any way.  you simply have to let it warm up.  So, if you are going to be working with phyllo sheets, you have to plan ahead.  You cannot say, I'm going to make Spanakopita when I get home, if you do not have thawed phyllo.  This is my favorite dish ever, so enjoy!!  I like it best with Taziki Sauce.  I'll post that recipe soon!  Happy Cooking! 

Spanakopita!

• 1 stick (1/2 cup) plus 1 tablespoon unsalted butter
• 1 lb baby spinach
• 1/2 lb feta, crumbled (scant 2 cups)
• 1/2 teaspoon freshly grated nutmeg
• 10 (17- by 12-inch) phyllo sheets, thawed if frozen

Melt 1 tablespoon butter in a 12-inch heavy skillet over moderate heat, then cook spinach, stirring, until wilted and tender, about 4 minutes. Remove from heat and cool, about 10 minutes. Squeeze handfuls of spinach to remove as much liquid as possible, then coarsely chop. Transfer to a bowl and stir in feta, nutmeg, 1/2 teaspoon salt, and 1/2 teaspoon pepper. 

Preheat oven to 375°F.

Melt remaining 1 stick butter in a small saucepan, then cool.

Cover phyllo stack with 2 overlapping sheets of plastic wrap and then a dampened kitchen towel.

Take 1 phyllo sheet from stack and arrange on a work surface with a long side nearest you (keeping remaining sheets covered) and brush with some butter. Top with another phyllo sheet and brush with more butter. Cut buttered phyllo stack crosswise into 6 (roughly 12- by 2 3/4-inch) strips.

Put a heaping teaspoon of filling near 1 corner of a strip on end nearest you, then fold corner of phyllo over to enclose filling and form a triangle. Continue folding strip (like a flag), maintaining triangle shape. Put triangle, seam side down, on a large baking sheet and brush top with butter. Make more triangles in same manner, using all of phyllo.

Bake triangles in middle of oven until browned, 20 to 25 minutes.  

Deep Fried Pepsi

Deep Fried Pepsi

Being from the deep south, I come from the camp, that anything can be fried.  My favorite fried foods are chicken and okra.  Anything, however, if it is still long enough and close enough to the badder, it can and will be fried.  My family had made deep friend cookies and cookie dough since I was a little bit.  Now, you can find deep fried Oreos (my favorite) and chocolate chip cookies at almost every street fair.  A few weeks ago, a friend of mine was at the Kentucky State Fair and they had something, I didn't think was possible, Deep Fried Pepsi!  Well, being that I am convinced that I can cook anything, I decided to try.  I found this recipe online, got out my deep fryer, and went for it. It was, can I say, interesting.  However, in the future, I'll stick to things that were meant to be fried, like Oreos and Snickers :)

1 1/2 cups of Pepsi
1 1/2 cups of Flour
5 large eggs
1 cup of real butter
pinch of salt
peanut oil

Step 1  Combine the Pepsi and the butter in a melting pot and bring to a boil. Once at a boil add the flour and the salt and whisk together over med/low heat until it is smooth and all incorporated.

Step 2  Pour the batter into an electric blender and let cool for 30 seconds or so. Mix on medium speed and add the eggs one at a time. DO NOT add all the eggs at once, this will ruin the product. Once the eggs have been added beat until the batter holds stiff peaks.

Step 3 Place the mixture into a small pouring bowl and heat peanut oil in a deep fryer to 375F. Make sure the peanut oil is at least 5 inches deep. Create small balls out of the mixture and add to the deep fryer. Fry until the balls rise to the surface and turn golden brown in color.

Step 4 Remove the fried Pepsi from the oil and place on a draining rack. Sprinkle with sugar or powder sugar. Let cool for 5 minutes and serve.

In Remembrance....

In Remembrance of September 11, I am posting a recipe that was a favorite at the Windows to the World Restaurant that was on top of the World Trade Center, Roast Squabs.   For those of you who do not know, Squab is actually the city bird of New York City, the Pegion.  I will admit, this is a recipe I have stole from Gourmet.com .  There are not too many southerns that have recipes for Squabs to be passed down.  

First, there is a video, that is one of my favorite tributes to that day.  The song is by Bruce Springsteen. My first time in New York, a place I now know as my second home, was about a month after September 11th.  To this day I can close my eyes and see the city covered with home-made missing posters and smell the dust that covered the city.  

For me, I will remember by celebrating and preparing Squabs for the first time!  

Roast Squabs

• 12 garlic cloves, peeled
• 1 tablespoon fine sea salt
• 1 (10-inch) round or oval sourdough loaf (1 1/2 lb), crust discarded
• 9 fresh porcini (cèpes; 3/4 lb), trimmed
• 3 (1-lb) squabs
• 3 large sprigs fresh thyme
• 3 tablespoons garlic confit purée
• 6 tablespoons strained duck fat (from garlic confit purée)
• 1/3 cup loosely packed fresh flat-leaf parsley
• 1 tablespoon fresh lemon juice, or to taste

• Special equipment:

  kitchen string

• Preheat oven to 450°F.
• Bring 2 cups water, garlic, and 1 teaspoon sea salt to a boil, then drain in a colander. Blanch garlic in same manner 2 more times.
• Cut bread into 1/4-inch-thick sticks and toast on a baking sheet in middle of oven until pale golden, about 6 minutes. Leave oven on.
• Peel stems of porcini with a sharp small knife just until white flesh is exposed, then quarter mushrooms lengthwise.
• Pat squabs dry and season generously inside and out with salt and pepper. Put a sprig of thyme in cavity of each squab and divide garlic confit among cavities. Tie legs of squabs together with kitchen string and fold wings back.
• Heat 2 tablespoons duck fat in a well-seasoned 10-inch cast-iron skillet over moderately high heat until hot but not smoking, then brown squabs in 2 batches, turning, about 5 minutes, transferring to a plate and reserving skillet.
• Add 1 1/2 more tablespoons duck fat to skillet and sauté porcini in 2 batches over moderately high heat, stirring occasionally, until golden brown, about 3 minutes (add another 1 1/2 tablespoons duck fat to skillet for second batch). Stir in blanched garlic, toasted bread, and salt and pepper to taste and remove from heat.
• Put a 13- by 9-inch metal baking pan on bottom rack of oven (to catch drips) and arrange squabs, breast sides up, in a small circle (without touching) on middle rack of oven directly above baking pan. Roast squabs, carefully basting once with remaining tablespoon duck fat, 15 minutes. Replace baking pan with skillet of bread salad, positioning it directly under birds. Roast squabs and bread salad until an instant-read thermometer inserted in fleshy part of a thigh (avoid bone) registers 155°F for medium meat and mushrooms in bread salad are tender, about 5 minutes. (If mushrooms are not tender, roast bread salad 5 to 8 minutes more.) Transfer squabs to a cutting board and let stand 5 minutes, then halve lengthwise with poultry shears or a sharp knife.
• Toss bread salad with parsley and lemon juice and serve with squabs.

Cooks’ notes:

• Squabs may be stuffed and tied 1 day ahead and chilled, covered. Pat dry just before browning.
• Bread may be toasted 2 days ahead, cooled completely, and kept in an airtight container at room temperature.

Cookbook of the Week -- Secrets of Peruvian Cuisine

A few weeks ago, my Around the World Dinner Club's theme was Peruvian.  I was not overly familiar with Peruvian Cuisine and did not know really what to expect.  The main dish was Cevicha, which was amazing!   I have only recently discovered a love for fish and Cevicha only made that love grow.  The side dishes were amazing as well.  It seemed I had found a new cuisine to love, Peruvian!  So, I went in search of the best Peruvian Cookbook and found Secrets of Peruvian Cuisine. 

I love that the book contains both English and Spanish for all of the recipes.  While, I do not yet speak Spanish, my hope is one day soon I will.  The photos are amazing and the food seems to be so fresh you can smell it.   Here is a Ceviche Recipe for you to enjoy!

Ingredients:

2 pounds of tilapia fillets, diced (you can also use other white fish fillets)
1 ½ cup of fresh lemon juice
1 fresh yellow hot pepper, seeded and chopped (if you can’t find it, use a habanero pepper)
½ cup of celery, chopped
2 garlic cloves, chopped
2 large red onions, cut into long thing strips - julienne style
3 tablespoons of fresh cilantro, chopped
1 cup of lemon juice
Boiled corn, cut in 2 inch pieces
Boiled sweet potatoes, cut in slices
Lettuce leaves 
 

Put the fish into a large glass bowl with the lemon juice (1 ½ cup), cover, and put in the fridge for at least 2 hours.

Drain the lemon juice from the fish and add the hot pepper, celery, garlic, onions, cilantro, salt, pepper and the rest of the lemon juice (1 cup). Put in the fridge until ready to serve.

Serve the ceviche on top of lettuce leaves. Enjoy with corn and sweet potatoes on the side!

Give-A-Way Time !!!!

I know that I promised today would hold a my recipe for Spankakopita, but I didn't figure you would mind, if I waited a day on that, so that I could hold a GIVE-A-WAY!!!  Here's what the lucky winner will receive.....

A Set of Pampered Chef Bamboo Spoons

Every good cook needs a good set of wooden spoons.  While I love the ones that were my granny's Pampered Chef took the Wooden Spoon to a WHOLE NEW LEVEL with their Bamboo Ones!

A Can of Slap Ya Mama

My FAVORITE Cajun Spice!  Once you try it, it will be yours too!

Virginia Hospitality, the first cookbook from the Junior League of Hampton Roads

A classic cookbook for anyone who love to cook and entertain.

A $25 Williams-Somoma Gift Card

No one does kitchen like Williams-Sonoma!  There are so many things in there that no one needs, but every cook would love to have!  Like......

How easy would prepping be with this little gadget?

OK, I lied, every cook could use a set of 10 prep bowls! 

This give away, would make any kitchen a little more prepared to cook even the finest of meals!  So, what are you waiting for.....enter today!  Here's are the rules.....

Now for the rules:
Must be a follower. Giveaway ends September 14th 2010. (The Day I appear on the Hampton Roads Show....

For entries:

Blog about the give away (2 entries)
Tweet the give away including my twitter name @icancookanythin & link. (1 entry - per day)
Follow me on Facebook I Can Cook Anything
Facebook the giveaway including link. (1 entry - per day)
Add my button. (1 entry)
Be sure to comment what you have done.

Also, don't forget when I get to 100 followers, there will be a random give-a-way for my first cookbook of the week "Some Like It South."  Every 100 followers we will give-a-way one of our cookbooks of the week!

Happy Cooking!

Jamabalaya!!!

I LOVE JAMABALAYA!!!  It is one of my favorite things to cook.  You know why?  Because you can put almost anything in it and it will be GOOD!!!  You can make it with chicken, turkey, shrimp, crawfish, oysters, hamburger, etc.  My favorite, of course, is crawfish!  However, it is all wonderful.  One of the thing that drives me crazy, is so many people serve Jambalaya as a main dish.  I'm not sure if this is the proper way to serve it, but in my family, it was always a side dish.  Although, at times the left overs became lunch the next day.  So, here is a good outline for making some great Jamabalaya!

• 1 lb.  chicken, shredded; AND/OR
  • 1 lb. shrimp, leftover from a boil and peeled; OR 
  • 1 lb crawfish, leftover from a boil and peeled; or
  • 1 lb oysters, steamed; OR
  • 1 lb. leftover holiday turkey, shredded; OR
  • 1 lb. of any kind of red meat; OR
  • Any combination of the above
• 1 lb. (hot) smoked sausage, andouille is the best, sliced ; OR
  • 1 lb. cubed smoked ham 
  • Any combination of of the above
• 1 large white onion, chopped
• 1 bell pepper, chopped
• 3 - 6 cloves garlic, minced (I like lots)
• 4 ribs celery, chopped
• 3 small cans tomato paste
• 1 28-oz. can tomatoes
• 8 cups good dark homemade stock -- chicken, shrimp, crawfish, veggie 
• Slap Ya MAMA to taste (or 2 - 3 tablespoons); OR
  • 2 teaspoons cayenne, 2 teaspoons black pepper, 1 teaspoon white pepper, 1 teaspoon oregano, 1/2 teapsoon thyme
• 2 bay leaves
• Salt to taste
• 4 cups long-grain white rice, uncooked
  

In a sauté or frying pan, brown the chicken, sprinkling with Slap Ya Mama seasoning if you've got it; or another Cajun seasoning. Don't cook if using leftover cooked bird, but you still season it, unless all your meat is cooked in Cajun seasoning like mine.  Tear the meat into bite-size pieces.

In the same frying pan, brown the sliced andouille and pour off fat. Sauté with sweet cream butter the onions, garlic, peppers and celery until onions begin to turn transparent.

In the same pot, while you're sautéing the veggies, add the tomato paste and let it brown a little. What we're going for here is an additional depth of flavor by browning the tomato paste a little; the sugar in the tomato paste begins to caramelize, deepening the flavor and color. Keep it moving so that it browns but doesn't burn. This is a VERY STICKY STEP-- BE VERY CAREFUL WHEN ATTEMPTING THIS STEP BECAUSE YOU DON'T WANT IT TO BURN!

Once the vegetables are translucent and the tomato paste achives sort of a red mahogany color, pour in 2 cups of the stock, scraping the bottom of the pan with a wooden spoon to mix up any browned bits, and stir until smooth, making sure the sautéed vegetables, paste and stock are combined thoroughly. It should be pretty dern thick.

Add the Slap Ya Mama seasoning, tomatoes and salt to taste. Cook over low-medium heat for about 10 minutes. Add the meat and/or seafood and cook another 10 minutes; if you're using seafood, be careful not to overcook it.

Add the rest of the stock, additional seasoning to taste, and stir in the rice, combining thoroughly. Cook for about 20-25 minutes, or until the rice has absorbed all the liquid and is cooked through.   Check seasoning again -- however, at this point you can only add to the mix and not cook in , then turn the heat down to low-medium and let the sauce thicken up a bit, with the pot uncovered, stirring frequently, for about 10 minutes. Stir thoroughly again. When the jambalaya has thickened up a bit and is not too runny or too thick.
 

So those directions are clear as mud?  The important part is to have fun, enjoy, and remember "Good Home Cookin' Never Taste The Same Way Twice!"

Happy Cooking!

Back and Bigger than Ever!

The cooking has had to take a back seat for a month, while I got everything settled from 17 days in the  mountains leading a retreat!  However, now that summer is officially over, it is time to get back in the saddle again!  A great way to start, is by appearing on a local TV showing to cook LIVE during the show!  Next Tuesday, I will be on the Hampton Roads Show cooking, my specaility and favorite, Crawfish Etouffee.  Now, I don't want to give away my secrets before the show, but tune in next Tuesday for a link to the show and the recipe. 

I hope you'll join us back here tomorrow, where I will be giving you another Cajun classic Jambalaya!  On Thursday, I have a wonderful recipe that I am trying out for my Around the World Dinner Club, Greek Night, Spanakopita. As for Friday and Saturday, you'll just have to tune check back to see :)


Happy Cooking, Ya'll!

I'll be back!!

So, it seems starting a new blog, right before you are going to leave on a 2.5 week youth conference to serve as the worship director is not a good idea!  I'll be back on August 8th -- with Manners Monday!  See you then!

Summer Gatherings

I love the fact that its Friday, but I hate the fact that summer seems to be flying by!  I am not ready for shorter days or cooler evenings.  So, I am trying to squeeze every bit of summer that I can.  One of the thing I love to do in the summer is cook out doors.  I love grilling and smoking meats.  Last year I got a little tired of the same old plain grilling.  So, I went on a search for a cookbook that would give me some new ideas.  I found the cookbook Southern Gatherings: Casual Food to Enjoy with Family and Friends, my cookbook of the week this week.

Not only did this cookbook inspire me to try new recipes, it also inspired me to host new parties.  Rick Rodgers has some amazing recipes that put a new spin on old favorites and will add a little spice to your summer.  There is a whole section on Pastas and Risotto (which is one of my new favorite things in the world). 

I am not a huge fan of traditional BBQ, but I have found a new love for non-traditional BBQ thanks to this book.  My favorite is Grilled Chicken with White Rosemary Barbecue Sauce -- IT IS TO DIE FOR!!!  GO TO THE STORE NOW AND MAKE IT!!!



Grilled Chicken with White Rosemary Barbecue Sauce
Makes 6 to 8 servings

1 1/3 cups mayonnaise
Grated zest of 1 lemon
½ cup fresh lemon juice
4 teaspoons chopped fresh rosemary
2 garlic cloves, crushed through a press
Two 4 pound chickens, each cut into 8 serving pieces
1 ½ teaspoons salt
½ teaspoon freshly ground black pepper

r1. To make the sauce, whisk the mayonnaise, lemon zest and juice, rosemary, and garlic together. (The sauce can be made up to 3 days ahead, covered, and refrigerated.

)2. Build a fire for indirect grilling in an outdoor grill. For a charcoal grill, leave the coals heaped in a mound in the center. For a gas grill, preheat on High. Then leave one burner on high and turn the other burner(s) off

.3. Season the chicken with the salt and pepper. Lightly oil the cooking grate. Place the chicken on the unheated areas of the grill (that is, on the perimeter around, but not over, the coals in the charcoal grill, or over the off burners of the gas grill). Cover and grill for 20 minutes. Turn the chicken, cover, and continue grilling until an instant-read thermometer inserted in the thickest part of the breast reads 165°, about 20 minutes more

e.4. Move the chicken to the hot area of the grill (over the coals of the charcoal grill, and over the high burner of the gas grill). Brush the chicken all over with the mayonnaise mixture. Grill, turning and basting occasionally with the remaining mayonnaise mixture, until the mayonnaise has reduced to a mostly transparent glaze, 3 to 5 minutes. Transfer to a platter and serve hot, with the remaining sauce passed on the side, if you wish.


I strongly recommend this book, if you love summer cooking, light fare, and entertaining!  Have a wonderful Friday, and I'll see you back here tomorrow for Supper Saturday!

It's 5 O'Clock Somewhere.....

Happy Wednesday Ya'll!  Wednesday is kind of like my Friday because Thursday is my Sunday.  Does that make any sense?  Even if Wednesday is not your Friday, it is the 1/2 way point to the weekend!  YEAH!!  So, I think that Wednesday is the perfect day to start a Jamaican Vacation in your mind --- even if for just a few minutes.  One of my favorite ways to take myself away is a local drink from Pensacola Beach, where I was born and raised -- A Bushwacker.  It is a heavenly drink, but deadly.  No matter what you think, you can only drink one of these.  The Bushwacker originated in a dive called The Sandshaker Lounge.  While many have tried to make it their own, to me the only real Bushwacker is a Sandshare Bushwacker!  I am lucky enough to have the recipe and YOU are lucky enough that I'm going to share it with you! This recipe makes about 4 drinks.  I normally guesstimate on the measurements while I free pour.  However, just for you I'm using the numbers today

• 1 (8 ounce) cream of coconut
• 1 (4 ounce) Kahlua (coffee liqueur)
• 1 (2 ounce) rum (black)
• 1 (2 ounce) Creme de Cacao, white
• 1 (2 ounce) Creme de Cacao, black
• 1 (8 ounce) half-and-half
• 1 (8 ounce) vanilla ice cream
• 1 (4 ounce) rum, 151  

Simply place all the ingredient, except the 151, in a blender with a couple of cups of ice.  Pour into glasses and place a shot of 151 on top of each drink!  Put a little umbrella in it and enjoy your vacation, ya'll! 

Happy Wednesday!

Traditional Tuesday....

When I was little, we had certain days that we always ate the same thing.  On Sundays, we had Sunday Roast at my granny's house (she was British).  On the last Friday of every month, we had Baskin Robin's ice cream.  Tuesday always seems to be the traditional dinner night -- meatloaf, spaghetti, pot roast, etc.  Other nights of the weeks, we were more adventurous.  Tuesday, we ate like the rest of my friends.  In my house now, even though I still try to honor traditional Tuesday, I always add a little bit of something to make it extra special.  For this Traditional Tuesday, I bring you Not Your Mama's Meat Loaf.

1.5 - 2.5 pounds of ground meat -- I have actually grown to like ground turkey, but sometimes you just need some beef
1 package of dried onion soup
1 can of Italian style diced tomatoes   
1 can of tomato paste
1/2 a can of tomato sauce
4 cloves of garlic
1 cup or so of Italian style bread crumbs
Italian Seasoning

Mix together ground mean, dried onion soup, diced tomatoes (if you are using ground beef, you want to drain about 1/2 the juice off the tomatoes -- if turkey I leave it all in), and garlic in a large bowl.  Once they are mixed together well, begin adding the bread crumbs, I start with 1/2 a cup and keep adding more as needed -- you want the meatloaf to be able to stick together, but not be super bready.  Once you have everything mixed together, place it into a loaf pan or a 9x9 pan for a thinner loaf.  Place in the oven at 350.  While the meat loaf begins to cook, empty the tomato paste into a small bowl and 1/2 the can of the tomato sauce, mix together adding some Italian Seasoning to taste.  Once the tomato sauce is to your liking, pull the meatloaf from the oven and spread over the top -- I like to drip it on with a spoon in lines across the top.  The total cooking time for the meat loaf is between 30-45 minutes at 350 -- depending on the size of the pan you use and the thickness of the meatloaf! 


Now you may be thinking, I cannot serve mashed potatoes with this meatloaf -- the traditional meatloaf side dish -- but try a little twist on your mashed potatoes and make garlic ones with Parmesan cheese on top! 

Have a Traditional Tuesday! 

30-Minute AMAZING Meal!

I love cooking wonderful meals for family and friends to enjoy, but sometimes I do not have a lot of time.  Yesterday, I had the church pot-luck, but I wanted to surprise my BF with an amazing meal after a long week of work -- he is a charter fisherman and has worked 5 days in blazing hot heat.  So, after doing my pastoral visits, I went to his house to throw this meal together for him

For those of you who get the updates posted on facebook, you got a sneak peak at this meal yesterday. Believe it or not, you can make this meal in 30-minutes, depending on how fast you are with a knife and how quickly your grill is!  Balsamic Vinegar Chicken topped with home made bruschetta, bruschetta pasta, and garlic creamed spinach.  So, easy and SO GOOD!

Start with a pound or so of thinly sliced chicken breast two hours before dinner.   These are something I just discovered, but I love them!  They cook so quickly.  Take each breast, dash balsamic vinegar on each side and sprinkle Italian seasoning -- let sit in fridge until ready to put on the grill. 


Begin by wilting the spinach (I use two bag of spinach from the pre-bagged salad section)-- you don't want to cook the spinach all the way, just put a little bit of water in the bottom of a LARGE cooking pan with a few cloves are garlic cut in half and toss the spinach while the water is boiling -- this should take too minutes. Drain Spinach.  If you have a charcoal grill, go start you coals now.

In a smaller cooking pan, put 2 clicks (Tablespoons) of butter and 4 cloves of chopped (or pressed) garlic in the bottom of the pan.  While the butter is melting, put a pot of water on to boil for the pasta.  In about the time it takes you to put the water on to boil for the pasta, the butter should be melted.  Add the spinach, and other four cloves of chopped (or pressed) garlic, and 1 small container of whipping cream to the pan -- cook on medium low for about 20 minutes -- it is going to boil and the liquid is going to cook off. 

Next you are going to put the chicken on the grill, if it is charcoal, it should be ready, if it is gas, it is always ready.  While chicken is cooking, begin chopping 6 roma tomatoes and a jar of Sun-dried tomatoes for Bruschetta (I normally do this outside because then you can watch the chicken).  Once you are done with this, the chicked should be ready to be flipped, the water should be ready for the pasta, and the spinach should be stirred. 

Add a bunch of chopped Basil, all of the leaves from a bunch you buy in the store), 5 cloves of chopped (pressed garlic) a package of pre-cut Pico De Gallo veggies (it gives it a little extra kick).  Toss all the ingredients with 1/2 a cup of olive oil and 1/4 a cup of balsamic vinegar. 

At this point, the chicken should be done, the pasta is ready to be drain, and the spinach stirred.  Take two pieces of chicken and put on each plate to serve -- top with the bruschetta.  Toss the rest of the bruschetta with the pasta (you may need to add a little more olive oil).  Add a scoop of pasta and spinach, top with Italian blend cheese and serve! 


OK, for my readers who want more of a "recipe" to follow here you go:

Bruschetta:

6 Roma Tomatoes
1 Jar Sundried Tomatoes in Oil
1 packaged of Pico De Gallo
5 Cloves of Garlic 
1 Bunch of Fresh Basil 
1/2 Cup of Olive Oil (I free pour, but this is the best I can tell)
1/4 Cup of Balsamic Vinegar (I free pour here too)
Salt and Pepper to taste

Chop tomatoes, basil, and garlic.  Combine with Pico De Gallo.  Toss with Olive Oil and Balamic -- salt and pepper to taste (HOW EASY IS THAT!!! And there is SO MUCH you can do with this!)

Creamed Spinach

10 Cloves of Garlic -- two halved -- eight chopped
2 Bags of Fresh Spinach
1 Small Container of Heavy Whipping Cream (A Cup I think they are)
2 Click (tablespoons) of butter

Wilt Spinach in pan with the two halved garlic cloves.  Melt Butter and 4 cloves of garlic in a pan, add spinach and cream when melted.  Cook on medium low heat until the cream is firm and not liquidity.    For a little extra something, you can add some Italian Cheese).

I don't think you need a recipe for the chicken and pasta, but if you want one let me know, I'll be happy to post it. 

On Fridays, I have a cookbook of the week, on Monday's I'm going to have a store of the week!  This week, I'm featuring the newest department store to sell my favorite Lilly Pulitzer -- BELK!  You can join their facebook page for give-a-ways, specials, and to find out what stores Lilly's coming to next!

Happy Shopping Ya'll!

Side Dish Sunday!

Happy Sunday Ya'll!  Sunday is the longest day of the week for me, but it is such a good way to start the week.  Today is going to prove to be extra long, but in a good way -- the Administration Support Committee at my church is having a staff appreciation pot-luck.  One of the great perks of being a pastor is I get PAID to go to POT LUCKS!!!  I do love me some fried chicken, but at a church pot luck, forget the chicken and give me some sides :)   I very rarely sit down for more than 2-3 minutes at a pot luck, so I figure I can eat as much as I want.  For tonight's pot luck, the staff was not supposed to bring anything, but I couldn't help myself.  I love to cook and can cook anything --so of course I'm bringing something.  Since I had left over ribs last night and was making Asian Cole Slaw, so I just made a little extra.  I have come to believe that everyone has their own version of this, but mine has a little something different.  So try a little something different.

Asian Cole Slaw


Two Bag of Shredded Slaw -- I normally use one regular and one broccoli -- mainly because my mom doesn't like broccoli and I love sneaking it in :)

Two bag of oriental flavor Ramen Noddles

1 Bag of Walnuts (to make my mom happy)

1 Bag of sliced Almonds (to make me happy)

1 Stick of Butter

About a cup or so Brown Sugar (Actually mix light and dark)

1/2 Cup or so of Apple Cider Vinegar

1 or a little less of Blended Oil

Two Pours of Soy Sauce (I use the low sodium)

Salt And Pepper to Taste


Candied Nuts

Melt the stick of butter a frying pan, add a 1/2 of cup of brown sugar, stir until melted -- add more brown sugar as needed -- it should be the consistency of Elmer's Glue.  Add nuts to coat with the sugar paste.  Place on paper towel or wax paper to dry.


Dressing

Add 1/2 cup of Apple Cider Vinegar
2 long pours of Soy Sauce (About two Tablespoons)
Flavor Packages from Ramen
Blended Oil -- I normally add about a cup, but you can start with 1/2 of a cup and keep adding until you like the way it taste
Salt and Pepper to Taste -- if desired.

Then it's simple -- add one bag of slaw to a bowl with one package of the Ramen noddles crushed up, 1/2 the nuts, and 1/2 the dressing -- mix well.  Then just at the rest of the ingredients on top of that and mix again.  Enjoy!  I know I will....

Look for photos on the facebook page tonight to see what's in store for tomorrow.  Happy Cooking!

Supper Saturday!

Saturdays is one of the few days that I do not end up working or running errands all day long.  It is the day I can truly relax.  Normally it is the day that I cook some of my best Suppers because I have all day to plan and prepare.  Summer Saturdays are a little different because I like to spend time by the pool at the Country Club and often that leads to dinner there. 

Of course, this Saturday does not include either of those things.  My mom is visiting for the summer from overseas and she had a flight to my sisters at 8:00 AM, so my day will start at 5:00 AM when she will get me up me up so we could leave for the airport by 6:00 AM.   Then I'm on my long run for the week (7 miles) and attending the Men's Bible Breakfast at church.  I'll be home in time for clean up for a trip to the spa....ahhh.....my first bit of "me" time in weeks and decided to take the rest of the day off.  So, instead of cooking a wonderful Supper, I am having leftover smoked ribs, which are amazing!  So, for this Supper Saturday, I will give you the guidelines for my smoked ribs.


Rib Rub:

A few Table Spoons of                  Brown Sugar (I would say 3 for each rack of ribs or  6 beef ribs)
A few Less Table Spoons of          SLAP YA MAMA (about 2)
                                                       SYM - is the best Cajun Seasoning around! See
                                                       link below to order some of your own!
A Little Bit of                                Salt  (1 ish)
A Tad of                                         Dry Mustard (1/2 or so)
                                                       Cumin  (1/2 or so)
                                                       Garlic Power (So, it should be the same as the
                                                       other two, but add more garlic because its my favorite)

Mix everything together in a small bowl.  It is not going to look like enough, but trust me it is!  You only rub a little bit on the ribs you don't want them caked -- think gram crackers dusted on top on top of a cheese cake -- not the crust underneath.



Place on smoker with warm coals and smoking chips.   I soak my smoking chips in Apple Cider Vinegar the night before. 

Let cook for 45 - minutes -- try to keep the temp of the smoker at about 175 degrees.

After 45 -- pour Apple Cider Vinegar with Red Pepper Flakes in the jug on the Ribs.  I just put the red pepper flakes in the large Apple Cider Vinegar Jug (1 gallon Jug with about 1.5 cups of pepper flakes).  For spicier ribs, put the pepper flakes in the night before.

Cook another 45 minutes --  then flip the ribs and pour more Apple Cider Vinegar

Cook Another 45 minutes -- then pour more Apple Cider Vinegar on the Ribs

Flip One more time after another 45 minutes -- pour more Apple Cider Vinegar on the Ribs

After another 45 minutes -- THEY ARE DONE!!!  Enjoy!

I normally end up using two things of Apple Cider Vinegar.  You need to be VERY generous in our pouring -- the extra vinegar will pool in the bottom of your smoker and turn into steam, which helps the ribs be even more tender and moist!

My favorite sides with Ribs -- Asian Cole Slaw and Potato Salad!  Look for Asian Cole Slaw tomorrow on Sides Sunday!

It's Really True......I CAN Cook Anything!

I have always loved to cook!  As the oldest grandchild, I was in my grandma's kitchen from the time I could stand.  I even had my own special "cooking drawer," filled with wooden spoons, measuring cups, and other tools of the trade just for me!  I began cooking for large groups when I was in college, when I cooked regularly for the campus ministry at Appalachian State University.  When I went to graduate school at UGA, I found another kitchen to call my own at the Presbyterian Student Center.  There I cooked with a friend Israel, who actually competed in cooking competitions, which I could never do because I do not measure anything!  In seminary, I cooked regularly for the Pentagon, my four best friends who were all boys from the south (OK one was from Southern Minnesota, but he was southern).   Now, that I am out in the real world, I find that my love for cooking is growing even stronger and I have become more adventurous as well.  It is not uncommon for me to call friends Wednesday at noon to let them know I am cooking Home-made brushetta over grilled chicken, garlic spinach, and whole wheat bread for dinner, if they are interested in joining.  I very rarely get turned down.

I am a cook that would drive professionals and housewives crazy.  I very rarely use recipes and if I do, I change it in some way.   Even if I "clean as I go," the kitchen is a HUGE mess whenever I am done and is not completely clean until after the meal is enjoyed.  I do cheat sometimes, and use store bought cookie dough, pre-made rolls, and already cut veggies.

It is only in the past six months or so, that I have begun to realize, that I can cook anything!  I can decide I have a craving for something (brushetta was the most recent one), run to the store to get what I think I need, and return home and make it!  Sometimes, I look around a kitchen (mine or someone else's) to see what food is there and figure out what to make.  Other times, I see something on a TV show that looks good.  So far, I haven't had any real disasters.  So, let's hope it stays that way!  However, I am sure there will be a few, especially now that I am taking this public!

At times, I will get distracted as I often do.  I'll share a little bit about great shopping deals, my training for the New York Marathon, faith, and adventures.  But, I bet you'll enjoy that as well!   So, join me on my adventure, as I show the world that I can good ANYTHING! 

While I do not use recipes very often, I do use cookbook for references. Each week, I'll feature a cookbook of the week!   And Every Now and Again, I'll give one away to a lucky fan!  When I reach 100 fans, I will have a drawing for one lucky follower to win their very own copy of my cookbook of the week!

Cookbook of the Week: 

 from the Junior League of Pensacola  

This is my staple cookbook and guide to cooking.  I am on my second copy in about 10 years because I reference it so much.  Everyone knows Junior League Cookbooks are the best and this is one of the best of the best!  It has great recipes for every southern staple -- with a good bit of Cajun favorites as well.  Look for lots of references to this cookbook in the future.

My favorite?  Recipes Bannana Fosters and Cheese Grit Souffle.