Monday, May 16, 2011

Dinner and a Movie

Got together with my sister-n-Law and friend Kym for an evening of eating and movie watching.  I made a southern dish with fried tilepia, broccoli cornbread and collard greens and grits.  Talk about a winner, we ate so much, we didn't see the movie!   This is a fabulous dinner to have with friends and family, talk about southern comfort!

Our next girls night in we will review a movie for you all and get some feedback on your thoughts. I have to say I am having the time of my life.  Loving my friends and family and loving sharing recipes with you.

One more thing before I give out the grits and collards,  I want to send a special thank you to Runako by Dee, please check out her blog (FANTASTIC) now lets get to cookin!

Grits and Greens ( Taste of South)
yields 6

4 cups of water
1 cup stone-ground grits ( or 5 min Uncle Bens)
1 tsp salt, divided
7 Tbls. melted butter, divided
1/2 pound pork sausage
4 cups chopped collards or turnip greens (pre-cut bagged greens are great)
1-8oz package of baby bella mushrooms, chopped
1 cup chopped onion
1Tbls extra-virgin olive oil
6 large eggs

1. In a medium saucee pan, combine 4 cups water, grits, and 1/2 teaspoon salt; cook according to package directions.  Remove from heat, and add 4 tablespoons butter, stirring to combine.
2. While grits are cooking, brown sausage in a large heavy skillet.  Add greens, mushrooms, onion, olive oil, and remaining 1/2 teaspoon salt, cook until greens are tender, 12 to 15 minutes.
3. Meanwhile, preheat oven to  to 350 degrees.  Lightly spray a 6- cup standard-size a muffin pan with non stick cooking spray.
4. Crack one egg into each cup. Pour a 1/2 Tbls of butter over each egg.
5. Bake until the whites are completely set and yolks are just beginning to thicken, 10-12 minutes.
6. On a serving dish, layer hot grits and greens and top with eggs.  Ummm Ummmm!
7. Serve immediately and really enjoy it.

I know when something I prepare is really, really good when the kid kick there feet back and forth while sitting and eating and their little finger are dancing in the air to a happy tune in their heads and my husband, Russ say " Great day baby, this is good".  In that moment, all is right with the world...until I am left with the dishes!

Make it a great day!

Sunday, May 8, 2011

Mother's Day

Hello All, hope everyone's Mother's Day was just as you wanted!  Being a Mom is such a blessing.  I continue to be in wonder at how my kids are growing! Happy Mother's Day Mom, still trucking 84 years old!  God Bless You, and to all the great women that I know who are even greater Moms....Salute!!

Wednesday, May 4, 2011

Breakfast for dinner recipes

I am so excited to share some of my family favorites.  One of the things we do everything Thursday is have breakfast for dinner.  I try and go all out with different recipes that have become a standard with the family as well as on my catering jobs.  I do on site omelet and waffle stations that have gone over like gang busters.  The children really enjoys it as they get in the kitchen and help with dinner.  And with Mother's Day approaching, preparing this for that special Mom in your life will be like giving love a big hug!

The Ultimate Belgium Waffle- you can prepare this the night before

  • 1 (.25 ounce) package active dry yeast

  • 1/4 cup warm milk (110 degrees F/45 degrees C)

  • 3 egg yolks

  • 3/4 cup butter, melted and cooled to lukewarm

  • 1/2 cup white sugar

  • 1 1/2 teaspoons salt

  • 2 teaspoons vanilla extract

  • 4 cups all-purpose flour

  • 3 egg whites

  • Directions

    1. In a small bowl, dissolve yeast in 1/4 cup warm milk. Let stand until creamy, about 10 minutes.
    2. In a large bowl, whisk together the egg yolks, 1/4 cup of the warm milk and the melted butter. Stir in the yeast mixture, sugar, salt and vanilla. Stir in the remaining 2 1/2 cups milk alternately with the flour, ending with the flour. Beat the egg whites until they form soft peaks; fold into the batter. Cover the bowl tightly with plastic wrap. Let rise in a warm place until doubled in volume, about 1 hour.
    3. Preheat the waffle iron. Brush or spray with vegetable oil and spoon about 1/2 cup onto center of iron. Close the lid and bake until it stops steaming and the waffle is golden brown.   Serve immediately. Makes 8.
    Now if this is a little too involved for you,  you can use Bisquick mix according to the directions on the box, I use evaporated milk instead of whole milk and I add to taste, real vanilla extract, nutmeg, and cinnamon, I am pretty liberal with it, however as a measure, for a serving of 8, I would use 1/2 tsp ea. vanilla, nutmeg, cinnamon.  Top with fresh fruits or ice cream it is sooo satifying!  My favorite syrup...Kings