Tag Archives: Recipes

May 25, 2010 · 3:59 pm

Frozen Creams with Strawberries

 

After making this I had some heavy cream  just sitting in my  refrigerator calling out to me every time I opened the door. Frozen creams are one of my favorites.  I love this dessert. Whipped cream and strawberries are the perfect match in so many ways. It is rich, creamy, decadent and yet so simple.   It is the perfect dessert for any meal.   Now with the temperature heating up this frozen delight will hit the spot.  And you could not ask for anything so easy.  If you can whip cream you can make this. 

It is also versatile with endless toppings.  You could use most any fruit that you have available.  Blueberries would be a great choice or fresh apricots with toasted almonds. My mouth waters just thinking about cranberries with oranges, sugar and  toasted pecans.  And more decadence could be orange marmalade with shaved chocolate.  My gracious the list could go on and on.  Create your own special piece of heaven.

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March 3, 2010 · 9:27 pm

Buttermilk Biscuits

I have been drooling over these biscuits for 2 1/2 years!  Why have I not made these sooner you ask?  It is a little bit of a change.  You see I have been making these since I was 12 years old.  They are good!   

My Gosh, I have  been cheating myself.  These biscuits are absolutely the best I’ve ever eaten.  And  I have tasted my share of biscuits.  2,000 to be exact!  I didn’t even  figure in the ones that I  baked nor the ones I’ve eaten at friends and family.  So I know biscuits.  WRONG!  These are incredible.  I first saw them in Southern Living in November of 2007.  I even pulled the recipe out to save and try later.  I just kept looking at it thinking, ” They can’t be that great.”     

My students made this recipe and I wanted to post something different. So here it is  Buttermilk Biscuits that got pushed to the back burner.  After all I have made buttermilk biscuits many times in my life. What’s the big deal?  It appeared again last month in Southern Living Our Test Kitchen Secrets.  Secret?  What could be so secret about making biscuits?  

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February 17, 2010 · 12:17 pm

Soup – Broccoli Raab soup that is!

 

Participating in a CSA for the last three years has been a great experience for me.  I have always made visits to the local farmer’s market during the summer to enjoy the wonderful heirloom tomatoes  or some fresh butter peas.  I have also frozen my share of fresh corn and white acre peas to savor in the winter.  But traveling to the farmer’s market now entails an hour or more depending on traffic just to get there.  Continue reading →

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January 29, 2010 · 3:31 pm

And The Winner Is……..

Our 1st Place Winner!

The recipe and all the interesting things that happened in our first lab of the semester is located on the previous post.

Here are the results of today’s bake-off.  Everyone did just great.  Vote for the one that you think deserves the top of this post.  Voting ends Sunday!  Good luck!

To vote go to the comments.  Remember that your e-mail address will not be shared.  It is just for my use to answer questions that you might have.  So here you go with today’s reults:

And a very close 2nd place winner!

 

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January 23, 2010 · 12:44 pm

San Francisco Salad

For about six years GI Joe traveled to Savannah once a month for National Guard duty for the Air Force.  Many of those weekends I traveled with him and spent the time on Tybee Island.  One of our favorite restaurants to visit was the Sundae Cafe.  It is a little funny how we found out about this restaurant.  I was buying gas at the local BP station and when I paid I asked the clerk if she knew of some good places to eat.  She said, ” Well the place next door must be good because there is always a crowd there.”  I would never chosen the restaurant unless someone had recommended it.  It is located within a  a strip of four stores.  The local liquor store is on one side and the BP on the other. We became frequent customers because the food is excellent and it is very nice and elegant on the inside.  So you can’t judge a restaurant by the cover!   One of my favorite dishes to order is the spring salad.  I have tried many times to duplicate it, but failed.  Thanks to Anna,  I have found the recipe !!  

Last weekend we had dinner with our long time friends.  It was a fantastic meal!   Anna served this San Francisco Salad that was  extraordinary!  I love the flavors of the feta and the tart cranraisins with the texture of the toasted walnuts.  Together with the  salad dressing adding  the  right amount of sweet and tangy and red onion gives it the little kick.    So thanks to Anna we can all enjoy this scrumptious salad!    

San Franciso Salad

  • 1 cup walnuts
  • 3 tablespoons butter
  • 1/cup sugar
  • 1  tablespoon black pepper
  • 3/4 cup cranraisins
  • 8 ounces crumbled feta cheese
  • 1 bag of mixed greens (or enough for 8 servings)

Melt butter.  Saute walnuts 5 minutes or until golden.  Drain.  Mix sugar and pepper together and roll walnuts in the mixture.  Cool.

Place cheese and nuts over mixed greens and pour dressing over salad.

Dressing

  • 2 tablespoons sugar
  • 4 garlic cloves minced
  • 1 teaspoon oregano
  • 1/2 cup red wine vinegar
  • 1/2 cup red onion chopped
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup fresh parsley chopped
  • 1/2 cup oil

Place all the ingredients for the dressing in a jar and shake until mixed well.  If preferred, dressing  can be  served separately and spooned over each salad.

Recipe can easily be halved for four servings.

 

Enjoy!

The Teacher Cooks

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January 13, 2010 · 4:01 pm

Cornbread Muffins with Cheese and Chilies- another Paula Deen recipe

Today was a great day at school!  Especially after yesterday.  I was not sure I wanted to return.  But, alas I did and have to say it was a fulfilling day at that.  There are a few little projects  needing  some work, if you know what I mean.   What would teachers do if every student was perfect?  Some of my fellow teachers might say , “A lot!”   But in the end it might be quite boring.

We visited the media center today to explore the world of blogging and how it related to Nutrition and Wellness class.   As I monitored the class work,  I glanced at the computer screen next to me and asked,  ” How did you do that?”   It really amazes me the computer skills that my students  have.  Now I am in the other seat.  The slow learner!!!  The student is so encouraging, ” Oh, Mrs. L  let me show you how to do it.  It is just a click here and that is it.”   Now I am the student and he is the teacher.   I feel excited about learning something new and it gave this kid a big smile.

Throughout the semester my class will be commenting on many of the  posts.  The instructions are different each time but always they are to use good writing skills.  If you read the comments you will see that some are very good.  Some on the other hand could use improvement.

Let’s get to the baby corn muffins.  This is Paula Dean’s recipe.  I just kicked it up a bit with some jalepeno peppers.  They are quite easy to put together.  I can’t lie and tell you that they are healthy, but it is all about the size of the portion.  These are extremely small,  just don’t eat twelve!

Depending what size pans you use you could possibly make 48.  Don’t worry they freeze really well.  To reheat just wrap in foil  and place in the oven for about 10 minutes.  They can be reheated in the microwave wrapped in paper towel.

Here’s how you make them.  Enjoy!

Gather all the ingredients

1 1/4 cups of cornmeal and 2 teaspoons baking powder

Add 1/2 teaspoon salt

Then add 1 cup of sharp grated cheese, 1 8 oz. can of creamed corn, 1 cup sour cream, 1 4 oz. can chopped green chilies and I added 1 chopped jalapeno to add some heat.

Chilies, sour cream, corn and cheddar cheese are added then mix lightly.

Beat slightly 2 eggs and 1/2 canola oil and stir until combined. Do not overmix.

Put in greased mini muffin pan

Bake for 18 to 20 minutes.   Just a note here about filling the pans.  The ones above are filled just a little too much.  It makes it very hard to get out of the pan.  At first I thought that I should put oil around the tops of the pan.  No!!  This did not help.  I did find that filling the pans 1/2 instead of 2/3 was the answer.  It just did not look as if it would be enough batter, but it will work  making them much easier to remove.

Enjoy!

Green Chili Corn Muffins

  • 1 1/4 cups  cornmeal
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1 cup shredded sharp Cheddar cheese
  • 8 oz. can cream-style corn
  • 1 cup sour cream
  • 4 oz. chopped green chilies
  • 1/2 cup canola oil
  • 2 eggs slightly beaten

Preheat the oven to 400 degrees F.  Grease miniature muffin tins wih vegetable oil or cooking spray.

In a small bowl combine the cornmeal, salt, and baking powder.  Add the cheese, corn, sour cream, and chilies.  ( I stirred in minced jalapeno).  Stir until lightly combined.  Add the oil and eggs and stir until eveything is just combined.  Do not overmix.  The batter will be very stiff.  Place about 1/2 tablespoon of batter into each muffin cup.  Bake for 18 to 20 minutes.

Make 48 miniature muffins

Happy Cooking,

The Teacher Cooks

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January 12, 2010 · 3:06 pm

Chicken Salad

Here is what I cooked up for lunch today!  Very quick and very good!

Yesterday when preparing another chicken dish I had an extra boneless chicken breast.   Being extremely busy with  two  recipes going at once I put the chicken breast in a small saucepan and cooked in water for about 10 minutes.  Cooked, cooled and put in the refrigerator.  Job done!  I  did not want to waste the chicken.  Really I had no plans for it until I was on my way home from work starving!!

I do love chicken salad.  One of my favorites is on the menu at the  Swan House in Buckhead along with their frozen fruit salad.   Anyway cooked chicken is so versatile it can put together in many combinations.  So go for it! It  is a perfect dish for the novice cook.  All cooking required is the chicken.  And really you don’t even have to do that.  Use a rotisserie chicken!  In some stores you can buy them for a cheaper price than you can cook at home.  So don’t be afraid go make an original chicken salad that you and your family can enjoy.

Here is how I put this together:

  • 1 large cooked chicken breast ( Use leftover chicken or turkey) cut into chunks
  • 1/2 celery stalk thinly sliced
  • 1/2 green onion top thinly sliced
  • 10 red grapes halved
  • 8 pecan halves broken into pieces
  • Hellman’s mayonnaise enough to make slightly creamy
  • Paula Deen’s seasoned salt to taste

Mix all ingredients together and serve over salad greens and enjoy every bite!  Serves 1 hungry person.

Happy Cooking,

The Teacher Cooks

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January 11, 2010 · 6:57 am

Chili in 30 minutes served with Macaroni

With all of this cold weather we have been having  it calls for a big bowl of hot chili.  I have chosen a quick and easy recipe that you can put together in about 30 minutes especially if you have some browned ground meat in the freezer.  If not it is still quick.  The recipe came from the AJC.   So if you are in a big hurry for chili and don’t want to wait around for 2 or 3 hours for the usual chili then this is for you. 

Rinse with cold water a 15 1/2 oz. can of red kidney beans

You need 3/4 cup of chopped onion

Saute onion in tablespoon of butter

Since I am using browned ground beef that I had in the freezer I am sauteing onion in a little butter.  When browning the ground meat you can cook the onion at the same time and drain on paper towel.

1 lb of browned ground beef

Add 10 oz. can of rotel tomatoes and small can of tomato sauce

Add 1 teaspoon of cumin

 Sorry blurry picture.  

Add 2 teaspoons of chili powder

Add 1 can of drained and rinsed red kidney beans

Let this simmer for about 30 minutes.  You may have to adjust the liquid by adding 1/4 to 1/2 cup of water.  While the chili is simmering then cook macaroni according to directions on the package.    Serve chili on top of the macaroni and top with cheddar cheese. 

Dig in!!!

Here is the recipe for you to enjoy!

Macaroni Chili

  • 1 lb. ground beef
  • 3/4 cup chopped onion
  • 1 15 1/2 oz. red kidney beans drained and rinsed
  • 1 8 oz. tomato sauce
  • 1 10 oz. can stewed tomatoes or Rotel tomatoes
  • 3/4 c. of macaroni (cook according to directions)
  • 1/4 cup of water
  • 1 teaspoon cumin
  • 2 teaspoons chili powder
  • 1/2 cup shredded sharp cheese

Brown ground meat and onion.  Stir in all ingredients except macaroni and cheese.  Simmer for 30 minutes.  Serve over cooked macaroni and top with cheese.

Serves 4

Happy cooking,

The Teacher Cooks

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January 7, 2010 · 10:18 pm

Pull-Apart Parmesan Dill Bread or Cinnamon Bread

 

This was the second day of the new semester and I decided to mix it up a little bit.  Why not have a demo right off the bat?  Make it more interesting .  We don’t have to do the same old stuff.   Show the students what the class is really about.  Have some fun.  Eat some food.  And that is what we did! 

It was a great day in the classroom.  I felt like a move star.  All  eyes were on me.  You could hear a pin drop.  I am serious!!!  You could tell that they were soaking in every word that I was saying.  That is what I live for as a teacher.  You just know at that moment that you are doing the right thing.  Now mind you it may not happen this way for a long time, but today it did.    I could feel the excitement.  The comments that the students made about the class– it was music to my ears.  

I did not make anything spectacular.  I just used a can of refrigerated biscuits and made something a little different.  The recipe came out of a textbook we used a few years ago.  It is not that healthy, but it is quick and good.   I made two variations.  One savory Pull-apart Parmesan Dill Bread and the other sweet Pull-apart cinnamon and sugar bread.  They both are very good.  

So here is what we cooked up today in my class.  I hope that you will try these and enjoy! 

12 oz. can of refrigerated biscuits cut into quarters

 Using a pair of kitchen shears cut 12 oz. of refrigerated biscuits into quarters. 

Mix 2 Tablespoons of Parmesan Cheese and 1/2 teaspoon of dill

2 Tablespoons of sugar and 1/2 teaspoon cinnamon

 Or if you are making the sweet side of the bread mix together 2 Tablespoons of sugar and 1/2 teaspoon cinnamon. 

Melt 1 1/2 Tablespoons of butter and coat the biscuits

 Melt about 1 1/2 Tablespoons of butter or margarine in a small bowl.  Coat the quartered biscuits in the butter.  I found that you can only put a few in at the time. The butter will help the cheese or sugar to stick to the biscuits. 

Put seasonings in a bag and coat the biscuits

This is another thing that I love about teaching.  Students see things that teachers don’t see at the time.  When I am giving a demo I am really concentrating on following the recipe, cleaning up and being ready for the next class.   In other words my thinking is really one tracked.  Thank goodness for students that think outside of all of that. 

That is what happened this morning.  The recipe did not call for you to put the seasonings in a bag and shake to cover, but to put them in a small bowl .  WRONG!  Putting them in a bag was much more efficient.  So thanks to a young gentleman in my first block we changed the recipe to be much more efficient. 

Grease an 8 inch cake pan

Parmesan and dill bread ready to cook

Cinnamon and sugar bread ready to cook

Bake 12 to 14 minutes or until golden brown.  Turn upside down on a serving plate.  Pull apart to serve, or cook for 5 minutes before cutting into 8 wedges. 

Bake for 12- 14 minutes at 400 degrees

This is the  Parmesan Dill  pull apart bread! 

Here is the Cinnamon sugar Pull apart Bread

 I feel good about today.  Here’s hoping that you had a great day,too!  Here you go with the recipe.  Enjoy! 

Pull-Apart Parmesan Dill Bread 

  • 2 Tablespoons Parmesan cheese
  • 1/2 teaspoon dried dill
  • 1 package (12oz) refrigerated biscuits
  • 1 1/2 Tablespoons Margarine or butter, melted

Preheat oven to 400 degrees.  Lightly grease 8-in round cake pan.  In a small bowl, stir cheese and dill until combined.  Cut biscuits in quarters.  Add a few biscuits at a time to margarine, separating pieces with fingers.  Add cheese mixture and toss with fingers untill all pieces ar coated.  (  I put everything in a bag and shook until all the biscuits were coated.)  Arrange in one layer in prepared pan.  Bake 12 to 14 minutes or until golden brown.  

Bad News:  70 calories per serving, 2 g. protein, 9 g carbohydrate, 3 g fat, 215 mg sodium, 0 g fiber 

Happy Cooking, 

The Teacher Cooks

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January 4, 2010 · 6:08 am

Bran Muffins Dianne’s Style

It is the start of a new year, a new semester, new students and new excitement in my classroom.  With all this newness I still have to be organized and ready to go.  I have one day of professional learning and a work day before the new invasion.  This weekend I made my favorite Bran muffins to freeze and have ready for breakfast.  These are great muffins and they make a lot!  I mean a lot!  One of my very dear friends and her daughter brought food over when my daddy died 3 1/2 years ago.  JHM  made the best meatloaf and  these muffins.  Of course I had to have the recipe.  It came from her Aunt Dianne.  I have added a little to it, but here it is for you to enjoy.  By the way the batter will keep for up to six weeks in the refrigerator.  I always get rave reviews when I have guests for breakfast and bring these things out of the freezer and pop them in the microwave.  YUMMY!

Start with 3 cups of all-bran cereal

5 cups of bran flakes

Add 1 quart of buttermilk to the cereals and let it sit for about 30 min.

Mix together 5 cups of plain flour, 5 teaspoons soda, 2 teaspoons salt and 3 cups sugar

whisk together 4 eggs and 1 cup of oil

Add eggs and oil to cereal and buttermilk mixture. Stir!!

Add dry ingredients and stir!!!

 I usually put cereal and buttermilk in a huge Tupperware bowl, then measure dry ingredients in a separate bowl,  and eggs and oil in a measuring cup.  I do all the mixing in the Tupperware bowl.  Store the mixture in the Tupperware bowl for up to six weeks.  Because I was taking photos just look at all the bowls I used and my dishwasher was already full!

Too many bowls and not enough washers!

 Here is where I changed Dianne’s recipe a little.  Really I just added a few goodies.  As an afterthought I wish that I had added a little cinnamon with the apples and raisins.  These muffins are almost like apple cake without the frosting! 

I took out some of the batter,enough to make 24 muffins.  I didn’t measure it, but I am guessing it to be about 6 cups.  My medium mixing bowl was about half full.

Added about 1/2 cup of raisins

1 medium apple diced

Fill muffin tins and ready to bake for 15-20 min. at 400 degrees

Ready to eat or freeze for later!

Here is the recipe ready for you to make and enjoy!

Bran Muffins

  • 5 cups bran flakes
  • 2 cups All bran
  • 5 cups plain flour
  • 5 teaspoons soda
  • 2 teaspoons salt
  • 3 cups sugar
  • 4 eggs
  • 1 quart buttermilk
  • 1 cup oil

Soak cereal in buttermilk for about 30 minutes.  Add eggs and oil.  Stir in flour, sugar, soda and salt.  Bake at 400 degrees for 15 -20 minutes.  Mix can be stored in the refrigerator for up to 6 weeks.

Happy cooking,

The Teacher Cooks

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