Ok!  Here is the scoop!  I could not post on here for a long time because my blog was registered under the wrong email address!  I have always been posting recipes on my personal page, but I will bring them here now.  Spread the word to your friends and family.  There is lots of great stuff on here!  Feel free to make requests!
I've missed you all!

Maple Bourbon Brown Butter Peach Pie

 

 

 

For the filling:

• 3 lbs ripe peaches (about 6 peaches)
• 2 tablespoons cornstarch
• 1 ½ tablespoons flour
• ½ tsp cinnamon
• ¼ tsp salt
• Pinch of allspice
• ½ cup sugar
• ¼ cup maple syrup
• 3 tablespoons bourbon
• 1 tablespoon water
• 3 tablespoons butter

For the streusel:

• 1/3 cup pecans
• 1/2 cup (1 stick) butter
• 1 cup plus 2 tablespoons flour
• 1/2 cup granulated sugar
• 3 tablespoons dark brown sugar
• ¼ teaspoon salt
• Pinch cinnamon

For the crust (from Smitten Kitchen):

• 2 1/2 cups flour
• 1 tablespoon sugar
• 1 teaspoon salt
• 1 cup (2 sticks) unsalted butter, very cold
• Vanilla Bean Ice Cream, to serve

Instructions

1. If making homemade crust (you can also use frozen or refrigerated pie crust), start with that. Pour one cup of cold water into a bowl and add in a few ice cubes. Set aside.
2. In a large bowl, whisk 2 1/2 cups flour, 1 tablespoon sugar, and 1 teaspoon salt until well-combined.
3. Take out your butter. It needs to be very cold, so you may want to put it in the freezer for a few minutes to really get it solid. Cut the 2 sticks of butter into 1/2″ pieces
4. Use a pastry blender or food processor to combine the flour mixture and butter pieces until the butter is broken up into pea-sized pieces. DO NOT OVERMIX!
5. Drizzle half of the ice cold water over the mixture (making sure not to accidentally pour in any ice cubes). Using a rubber spatula, mix together the dough until large lumps form. Use your hands to knead it all into one smooth ball.
6. Divide the dough in half, shape into disks (balls first, then flatten a bit), and wrap in plastic wrap. Let chill in the fridge for at least an hour and a half before rolling out. Stays good in fridge for one week, longer in freezer.
7. When your dough is ready, flour everything. Your counter, your rolling pin, the dough itself. You want a lot of flour.
8. Press your rolling pin down in the center of the dough disk and push outward. Roll in that direction a few times, then lift and do a quarter turn and roll that direction a few times. Continue rolling, turning the dough, and rolling again until the entire crust is rolled out into a 12″ circle. Work quickly, you don’t want the dough to warm up.
9. Place the pie crust in your pie pan and fold the excess,overhanging dough underneath, so the pie is now the size of the pan.
10. Crimp the pie crust by making a “V” or pinching shape with your thumb and forefinger on the outside of the crust. Then, using your other pointer finger, push the crust from the inside to fit in between the V-shaped fingers. Continue all around the crust.
11. Refrigerate for another 30 minutes.
12. As you wait for your crust to cool, make the filling.
13. Peel and slice the peaches, and then toss in a large bowl with the cornstarch, flour, cinnamon, salt, and allspice.
14. Preheat oven to 350 degrees F.
15. In a small, heavy-bottomed saucepan over medium-high heat, combine the sugar, maple syrup, bourbon, and water. Stir JUST UNTIL the sugar dissolves and then let come to a boil. Resist the urge to stir while it boils. Swirl the pan occasionally to make sure the caramel is browning evenly, but DO NOT STIR.
16. Once the caramel turns an amber color, remove from heat and add in the butter, swirling the pan until the butter completely melts.
17. Pour the caramel over the peaches and mix well. Pour the peach-caramel filling into the prepared pie shell and place in the refrigerator once more.
18. Sprinkle the pecans on a baking sheet and toast for 5 minutes. Remove and set aside until cool enough to handle, then chop.
19. In the same small, heavy-bottomed saucepan you used for the caramel, melt a stick of butter over medium heat, stirring frequently. Cook until the butter turns golden-brown. Set aside.
20. Whisk together the 1 cup plus 2 tablespoons flour, 1/2 cup sugar, 3 tablespoons dark brown sugar, 1/4 teaspoon salt, and pinch of cinnamon. Mix in the pecans. Drizzle over the browned butter (which now should be slightly cooled) and mix until crumbs form.
21. Crumble the streusel mixture on top of a rimmed baking sheet and place in the refrigerator for 15 minutes.
22. Preheat the oven to 425 degrees F.
23. Remove the filled pie pan and the streusel from the refrigerator. Sprinkle and crumble the streusel over the pie filling until the pie filling is completely covered. Cover the pie crust with foil and put in the oven for 15 minutes. Make sure to put a baking sheet or pie drip catcher underneath, as it WILL bubble over and make a mess!
24. Remove the foil, reduce heat to 350 degrees F, and cook for an additional 30-40 minutes. The crust should be golden brown and the caramel should bubble when the pie is ready.
25. Cool for at least 3 hours. DON’T EVEN THINK ABOUT SLICING THAT PIE WHEN IT COMES RIGHT OUT OF THE OVEN! It will wind up a gooey mess.
26. After cooling for at least 3 hours, slice and serve with vanilla bean ice cream!

I just made my cornbread early for the dressing.  It does better when it is stale.  I added bacon, garlic and jalapeno!  I sauteed the bacon, and then at the end, threw in the jalapenos and the garlic.  Made my cornbread batter on the side with buttermilk and eggs and melted butter.  Dumped it right on top of the bacon mixture in my iron skillet.  Baked at 450 for about 25 minutes.  Perfection!

Here is the recipe for the cornbread:

Skillet Cornbread

1/2 lb. bacon

2 tablespoons minced garlic

4 jalapenos seeded and diced

3 cups cornmeal

1 teaspoon baking powder

1 teaspoon baking soda

2 teaspoons of salt

1.2 teaspoon freshly ground black pepper

3 cups buttermilk

2 eggs slightly beaten

10 tablespoons melted butter

Preheat oven to 450

Brown chopped bacon in a cast iron skillet.  Add the garlic and jalapeno and saute until soft.

In a bowl, mix the cornmeal, baking powder, baking soda, salt and pepper and mix it up real good.  in another bowl mix the buttermilk, eggs, and melted butter.  Add to dry ingredients and stir until just combined.  Make sure you stir from the bottom so you don't have dry patches in the batter.  Dump this right into the iron skillet.  Bake for 25 minutes and it is golden brown on the top.  I doubled my recipe because everyone really likes Chicken and Cornbread dressing, and I am serving 16 this year.

I'm BACK!!!!

Thanksgiving always brings out my cooking bug.  I'm back to share some past recipes and to share some new ones!  I just got back from New Orleans, so there will probably be a bit of a Cajun flair!  Get, ready! Here we go again!

Fried Green Tomato With Spicy Crawfish & a Charred Tomato Lemon Butter

  

This is a dish that we had at Walker's Drive In in Jackson, Mississippi this weekend while attending the Zippity Doo Dah Weekend.  I have tried to recreate it and hope this fits the bill.  I swear the whole table was licking the plate!  I will dedicate this to all of the Vietnam Veteran's.

My Adaptation of Walker’s Drive In

Fried Green Tomatoes with Spicy Crawfish in a Charred Tomato Lemon Butter

Charred Tomato Lemon Butter

Ingredients:

• 2 each Roma Tomatoes
• ½ cup White Wine
• ½ tbsp. Chopped Shallots
• ½ cup Heavy Cream
• 1 tbsp. Lemon Juice
• 1 tsp. Salt
• 8 oz. Cold cubed Butter
• Olive Oil

Directions:

1. Cut tomatoes in half and lightly brush with oil. Place on hot grill for several minutes turning several times until slightly charred then remove from grill.

2. In a 2-quart sauce pan, add white wine, lemon juice, shallots and coarsely chop charred tomato at med-high heat.

3. Reduce by ¾’s, then add heavy cream and reduce by ½.

4. Remove from heat and slowly whip in butter season with salt.

Fried Green Tomatoes

Ingredients

• 3 medium, firm green tomatoes
• Salt
• 1 cup all-purpose flour
• 1 Tbsp Cajun seasoning (optional)
• 1/2 cup milk or buttermilk
• 1 egg
• 1/3 cup cornmeal
• 1/2 cup fine dry bread crumbs
• 1/4 cup peanut oil or other vegetable oil

Method

1 Cut unpeeled tomatoes into 1/2 inch slices. Sprinkle slices with salt. Let tomato slices stand for 30 minutes. Meanwhile, place in separate shallow bowls: the flour and Cajun seasoning (if using), buttermilk and egg, and bread crumbs and cornmeal.

2 Heat the peanut oil in a skillet on medium heat. Beat the egg and the buttermilk together. Dip tomato slices in the flour-seasoning mix, then buttermilk-egg mixture, then the cornmeal-bread crumb mix. In the skillet, fry half of the coated tomato slices at a time, for 3-5 minutes on each side or until brown. Set the cooked tomatoes on paper towels to drain.

Sauteed Spicy Crawfish Tails

2 tablespoons butter
1/2 cup minced onions

Salt and pepper
1 pound crawfish tails

Cayenne to taste

In a large saute pan over medium heat, melt the butter. Add the onions and season with salt and pepper. Saute for 1 minute. Add the crawfish tails and season with cayenne. Continue to saute for 2 to 3 minutes

To Plate

Place a bed of spring mix on a plate.  Layer slices of fried green tomatoes.  Cover with sautéed crawfish.  Spoon sauce over the top of it all. 

Dang.  I need to make this NOW!!!

Duck and Wild Rice Casserole

There is nothing better on a winter's eve than a duck casserole.  Nothing.  I'm going to give you my recipe and at the same time inject some humor to have you all "quacking up"!  This is really very easy but tell everyone that you slaved all day.  I'll give you a list of ingredients first, and then we'll proceed to waddle over to the kitchen and stir this up.

If you don't have any ducks flying over your house, or you are just a bad shot, go to the store and get:

1 large duck

3 stalks of celery

1 onion

1 package long grain and wild rice 6 oz.

a buttload of wild mushrooms

1/2 cup chopped onion

1.2 cup melted butter

1/4 cup flour

1 1/2 cups half and half

chopped fresh parsley

1/2 cup slivered almonds

salt

pepper

Stick Daffy in a pot and cover with water. Add the stalks of celery roughly chopped, 1 onion cut in quarters, salt and pepper.  Simmer a little over an hour until Daffy is tender.  Remove him from the pot, let him cool down and then remove the meat off the bone, cut into chunks and set aside.  I always strain my stock and save it for other recipes. Cook the rice according to the package but use duck stock instead of water.  Saute the 1/2 cup of onion and the mushrooms in the butter.  I hope you actually bought a buttload.  You may have to add a bit more butter.  Add the flour and stir until smooth.  Gradually stir in some more duck stock until it is thickened and bubbly.  Mix in your duck, rice, half and half and parsley.  Dump it all into a greased 2 qt. casserole dish.  Sprinkle almonds on top.  Cover and bake at 350 degrees for 20 minutes.  Uncover it and bake 10 more minutes.  By now all of your neighbors will be smelling this and beating a path to your door.  Maybe you should have made 2!  Serve with a nice Pinot Noir a simple salad and put on Looney Tunes.

You are going to LOVE this!

Not The Same Old Same Old Stuffed Pepper

I have been missing comfort food from the past.  I used to make stuffed peppers, but need to kick it up a notch.  So, I scanned the net, and found one from Robert Irvine that sounded interesting.  It was a vegetarian version though, and I wanted MEAT in mine.  So this is what I did.......

New and Improved Stuffed Peppers

6 green bell peppers, tops removed and seeded

1/2 lb. ground beef

1/2 lb. ground pork
1 white onion, diced
1 cup sliced mushrooms
2 teaspoons freshly chopped garlic
1 zucchini, diced
1 yellow squash, diced
2 cups cooked wild rice
1 (14-ounce can) tomatoes, drained
1 cup diced red and green peppers
Salt and freshly ground black pepper
2 tablespoons tomato paste
1 cup fresh arugula or spinach
2 teaspoons freshly chopped tarragon leaves

Shredded Mozzarella
1/2 cup grated Parmesan, to finish 

 

Directions

Preheat the oven to 350 degrees F.

Wrap the peppers in aluminum foil, and bake in the oven until tender, but not falling apart, about 15 minutes.  If you are out of foil (like I was) put them in a dutch oven with a bit of water in the bottom, fit with a tight lid and bake for about 3 minutes. Remove from the oven and allow to cool.

In a large skillet over medium heat, add the beef and pork and brown. Then add the onions, mushrooms and garlic and saute until the mushrooms are golden brown. Add in the zucchini, yellow squash, wild rice, tomatoes, red and green peppers and continue to cook until the vegetables are tender. Adjust the seasoning with salt and pepper, to taste, and stir in the tomato paste. Remove from the heat and fold in the fresh arugula or spinach and the fresh herbs. Spoon the vegetable mixture into the cooled peppers. Transfer the peppers to a heat-proof serving dish and top with shredded mozzarella a little Parmesan. Bake until the peppers are heated through, about 15 minutes.

Remove from the oven and serve.

Robin's Note: This can be served on a bed of fresh tomato sauce or on its own. Enjoy.

This made too much for just 6 peppers, so I froze what was left for another day.

Let's Talk Cranberries!

One of the most traditional and delicious condiments to serve with the turkey are the cranberries!  Now, if you don't like cranberry sauce, then it is because you probably have slid it out of a can and onto a plate and whacked it up.  No. Thank. You.  

Let me give you a few ideas that are easy, delicious, and won't scare the crap out of everyone when it is brought to the table.

Cranberry Jalapeno Relish

Grab 2 medium oranges.  Peel them, section them, and roughly chop them up.  Put 1 half of them in a food processor.  Zest about 1 1/2 teaspoons of the peel.  This will give it a good orange kick in the pants.   Seed and chop 2 jalapeno peppers.  Put this in the food processor and pulse until finely chopped.  Add about a cup of sugar and pulse 3-4 more times.  Add 1 pound fresh cranberries and pulse until they are roughly chopped.  Adjust the seasoning adding more sugar if you need it.   Dump this in a bowl and add the remaining chopped orange.  Throw in a tablespoon of chopped mint leaves.  Chill for about 30 minutes.  You can make this 2 days ahead and it will have tons of flavor!   I love the texture of this and the sweet/hot thing going on!

Cinnamon Apple Cranberry Sauce

In a medium pot add 2 cups of cranberry juice, 1 6 ounce bag of sweetened dried cranberries, a cinnamon stick broken in half and a cup of sugar.   Bring it up to a boil and cook for 5 minutes.  Add 2 Gala apples, seeded, peeled, cored and diced.  Cook until the cranberries have softened and the apples are tender.  About 5 minutes.

Remove about 8 ounces of the liquid to a small bowl and whisk in 2 teaspoons of cornstarch.  Slowly add this cornstarch stuff to the cranberry mixture and keep stirring for 5 minutes.

Take it off of the stove and pour into a pretty serving bowl.  Refrigerate for 30 minutes to an hour and remove the cinnamon sticks.  

Put it on the table and watch it disappear.

Robin's Famous Creole Oyster Dressing

Robin's Famous Creole Oyster Dressing

Let's just say, that without this dressing Thanksgiving would not happen. Not at my house, anyway. This is the only request that my husband simply must have for Turkey Day. Even folks that don't like oysters LOVE this dressing! Now I am going to give you the recipe that would serve about 8 persons or 4 hungry Cajuns. Feel free to double or triple it! You won't be sorry!

Go to the store and get:

Cajun Seasoning
8 tablespoons olive oil
2 medium onions chopped
1 green bell pepper chopped
1 red bell pepper chopped
2 tablespoons of minced shallots
2 tablespoons of minced garlic
2 lbs. shucked oysters coarsely chopped
2 qts. heavy cream (chill. It's Thanksgiving fer gawd's sakes)
2 tablespoons of hot sauce
6 to 8 cups of day old bread. Cubed and dried out. I like to use french baguettes.
1 dozen eggs slightly beaten
salt and coarsely ground black pepper
1 cup chopped green onions divided
1 cup grated Parmigiano-Reggiano cheese

In a large dutch oven heat up your olive oil. Add some Cajun seasoning to taste. add vegetables and cook 3-4 minutes or until they are wilted. Stir in the oysters and cook for about 2 minutes. Add some oyster liquor to this. Drink some regular liquor if you want. I don't care. Whisk in the cream, hot sauce, and a few dashes of Worcestershire sauce. Fold in the bread cubes and mix thoroughly. Remove from the heat and whisk in the eggs. Season with salt and pepper. Fold in 1/2 cup of the green onions and 1/2 cup of the cheese. Pour the dressing into a pan and cover with foil. Bake for about 45 minutes covered and 15 uncovered in a 350 degree oven. Remove the dressing and let it sit for about 5 minutes, or until you get the other stuff heated up. Sprinkle the top with the rest of the green onions and cheese. Call me after dinner and thank me for this. ;)

Peanut Butter Swirl Chocolate Brownies for a Diabetic Diet.

OK Steve! You asked for it! This ought to satisfy any sweet tooth you may have! It can also be made gluten free, as you have choices! I got this from Diabetic Living Magazine and they sound SCRUMPTIOUS!!! Let me know how they turn out!

Ingredients

Nonstick cooking spray
1/4 cup butter
3/4 cup granulated sugar or sugar substitute blend* equivalent to 3/4 cup sugar
1/3 cup cold water
3/4 cup refrigerated or frozen egg product, thawed, or 3 eggs, lightly beaten
1/4 cup canola oil
1 teaspoon vanilla
1 1/4 cups all-purpose flour**
1 teaspoon baking powder
1/4 cup creamy peanut butter
1/2 cup unsweetened cocoa powder
1/4 cup miniature semisweet chocolate pieces

Directions

Preheat oven to 350 degrees F. Line a 9x9x2-inch baking pan with foil, extending foil up over the edges of the pan. Lightly coat foil with nonstick spray. Set aside.
In a medium saucepan, melt butter over low heat; remove from heat. Whisk in sugar and the water. Whisk in egg, oil, and vanilla until combined. Stir in 1 cup of the flour and the baking powder until combined. (Batter will be thin at this point.) Place peanut butter in a small bowl; gradually whisk in 1/2 cup of the batter until smooth. Set aside. In another small bowl, combine the remaining 1/4 cup flour and the cocoa powder. Stir into the plain batter; stir in chocolate pieces. Pour chocolate batter into prepared pan.
Drop peanut butter batter in small mounds over chocolate batter in pan. Using a thin metal spatula, swirl batters together. Bake for 20 to 25 minutes* or until top springs back when lightly touched and a toothpick inserted near the center comes out clean. Cool completely in pan on a wire rack. Cut into bars.

Tip

*Sugar Substitutes: Choose from Splenda® Sugar Blend for Baking or Sun Crystals® Granulated Blend. Follow package directions to use product amount equivalent to 3/4 cup sugar. Decrease baking time to 15 to 18 minutes or until top springs back when lightly touched and a toothpick inserted near the center comes out clean.
*Sugar Substitutes: PER BROWNIE WITH SUBSTITUTE: same as basic recipe, except 140 cal., 13 g carb.

Tip

**Flour Substitutes: Substitute 3/4 cup whole wheat flour, white whole wheat flour, whole wheat pastry flour, whole grain oat flour, whole grain corn flour, white bean flour, or soy flour for 3/4 cup of the all-purpose flour. Or, substitute 1/2 cup full-fat almond flour for 1/2 cup of the all-purpose flour. Or, substitute 1 1/4 cups gluten-free baking mix*** or 1 1/4 cups hi-maize high-fiber flour (King Arthur product) for all of the all-purpose flour. If using two flours, stir them together before using in the recipe.
**Flour Substitutes: PER BROWNIE WITH WHOLE WHEAT FLOUR OR WHITE WHOLE WHEAT FLOUR: same as basic recipe, except 149 cal., 1 g fiber.
**Flour Substitutes: PER BROWNIE WITH WHOLE WHEAT PASTRY FLOUR: same as basic recipe, except 145 cal., 60 mg sodium, 16 g carb., 1 g fiber.
**Flour Substitutes: PER BROWNIE WITH WHOLE GRAIN OAT FLOUR: same as basic recipe, except 152 cal., 60 mg sodium, 1 g fiber, 4 g pro.
**Flour Substitutes: PER BROWNIE WITH WHOLE GRAIN CORN FLOUR: same as basic recipe, except 150 cal., 1 g fiber.
**Flour Substitutes: PER BROWNIE WITH WHITE BEAN FLOUR: same as basic recipe, except 150 cal., 60 mg sodium, 1 g fiber, 4 g pro.
**Flour Substitutes: PER BROWNIE WITH SOY FLOUR: same as basic recipe, except 152 cal., 9 g total fat, 60 mg sodium, 15 g carb., 1 g fiber, 4 g pro.
**Flour Substitutes: PER BROWNIE WITH FULL-FAT ALMOND FLOUR: same as basic recipe, except 156 cal., 9 g total fat, 16 g carb., 1 g fiber, 4 g pro.
**Flour Substitutes: PER BROWNIE WITH GLUTEN-FREE BAKING MIX: same as basic recipe, except 148 cal., 8 g total fat (2 g sat. fat), 60 mg sodium, 1 g fiber.
**Flour Substitutes: PER BROWNIE WITH HIGH-MAIZE HIGH-FIBER FLOUR: same as basic recipe, except 145 cal., 8 g total fat (2 g sat. fat), 60 mg sodium, 1 g fiber.

Tip

***Test Kitchen Tip: If using the gluten-free baking mix, increase water to 1/2 cup.

Nutrition Facts Per Serving:
PER SERVING: 151 cal., 8 g total fat (3 g sat. fat), 6 mg chol., 61 mg sodium, 17 g carb. (10 g sugars), 3 g pro.
Diabetic Exchanges
Fat (d.e): 1.5; Other Carb (d.e): 1;