DECONSTRUCTION: HOW STUFFED CARROTS BECAME A CARROT CASSEROLE

I’m always on the look out for great ways to spice up vegetable recipes.  I found what sounded and looked like an awesome recipe in a magazine for a carrot side dish recipe.  I was excited to make it, but then oh so disappointed.  They looked pretty, but they tasted awful.  So, we sat around the dinner table deconstructing AND reconstructing the recipe!  My family is so good at dinner conversation.  Well, maybe not, but at least they tell me what they don’t like and then help turn it into something they will like.

The original recipe:
BAKED STUFFED CARROTS
12 medium carrots
1/4 cup mayonnaise
4 teaspoons grated onion
2 teaspoons prepared horseradish
1/8 teaspoon ground nutmeg
salt and pepper to taste
1/4 cup dry bread crumbs
2 tablespoons butter, melted and divided
1/8 teaspoon paprika
  1. Place carrots in a skillet. Add 1 inch of water.  Bring to a boil. Lower heat and simmer 15-20 minutes or until crisp tender.  Drain.
  2. Cut a thin lengthwise slice out of each carrot.  Scoop out carrot, leaving a 1/4 inch shell, set shells aside. Place the removed carrot in a food processor; cover and process until finely chopped.  Transfer to a large bowl; add mayonnaise, onion, horseradish, nutmeg, salt and pepper.  Spoon into carrot shells.
  3. Place in a greased 13 inch x 9 inch baking dish.  Combine the crumbs, 1 tablespoon butter and paprika; sprinkle over carrots.  Drizzle with remianing butter.
  4. Bake, uncovered, at 375 degrees for 20-25 minutes or until tender. 
Do you remember Gilligan’s Island Season 3, episode 20?  No, I didn’t know the number or season either, but I remember the episode well.  Gilligan discovers a crate in the lagoon and pries off the lid, which falls face side down of course, and inside are all these beautiful seeds.  Mary Ann immediately plants a garden and they all have their favorite vegetables.  Because the seeds are radioactive they produce bigger and “better” vegetables that gives each castaway a special ability.  These were 2 1/2 inches in diameter!
I present to you the Gilligan’s Island Carrots:
THE RECIPE WORTH MAKING:
BAKED CARROT CASSEROLE
12 medium carrots


1/4 cup mayonnaise
1 large bunch green onions, minced
3 cloves garlic, minced
1/8 teaspoon ground nutmeg
1 teaspoon sea salt
1 teaspoon white pepper
1/4 cup dry bread crumbs
2 tablespoons butter, divided
1/8 teaspoon paprika

  • Place carrots in a skillet. Add 1 inch of water. Bring to a boil. Lower heat and simmer 10 minutes or until crisp tender. Drain. Cool.
  • Slice carrots into 1 inch lengths and then into 4 pieces each.
  • In a small skillet melt 1 tablespoon of butter.  Saute’ onions and garlic until translucent and fragrant. Drain of fat.
  • Transfer to a large bowl; add mayonnaise, nutmeg, salt and pepper.
  • Toss with cooled carrots until well coated.
  • Place into a greased 9X9 baking dish. Combine the crumbs, 1 tablespoon butter and paprika; sprinkle over carrots. Drizzle with remaining butter.
  • Bake, uncovered, at 375 degrees for 10-15 minutes or until tender.

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Sour Cream Dutch Apple Pie

I love apples – all apples. There I said it. Who can resist a slice of hot apple pie? Hubby want dutch apple, FIL wanted a turnover and I just wanted apples. So I dug into my files and found 3 recipes from grams, a vintage magazine and an old friend. I had never made any of these. Mainly because alone they weren’t all that interesting. They needed some UMPF! so I combined the parts I liked best from all three and came up with my version of Sour Cream Dutch Apple Pie. Together they were awesome.



SOUR CREAM DUTCH APPLE PIE
PIE
3+ cups apples, cored, peeled and chopped
lemon juice
3/4 cup sugar
2 tablespoons flour
pinch of salt
1 tablespoon cinnamon
1/2 teaspoon vanilla extract
1/2 teaspoon maple extract
1 small egg, beaten
1/2 cup sour cream (not light)
9 inch pastry shell, pre-baked and cooled
TOPPING
1/3 cup flour
1/3 cup dark brown sugar
1 teaspoon cinnamon
4 tablespoons butter, sliced extremely thin

  • Preheat oven to 350 degrees
  • Chop the apples and combine with just enough lemon juice to coat and prevent browning in large bowl.
  • In a small bowl sift together the flour, sugar, cinnamon and salt.
  • Fold in the sour cream, egg, vanilla and maple extract until well blended.
  • Fold the sour cream mixture into the apples until well coated.
  • Carefully pour into the pie shell, mounding towards the center.
  • Toss together the topping ingredients until well blended.
  • Sprinkle topping evenly over the apple mound.
  • Lay the pieces of butter all over the top.
  • Bake 30 minutes or until apples are tender.
  • Best served with ice cream or fresh whipped cream. If you want to be really decadent try it with Caramel Sauce.



Magazine Mondays are hosted by Ivonne at Cream Puffs in Venice
Cooking with Chaya, Try A New Recipe day, Save Room for Desserts
& What Did you Bake Today are hosted at OUR KrAzY kitchen
Vintage Recipe Thursday is hosted by Joy at Joy of desserts

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Maple Chicken


Vintage Recipe Thursday is hosted by Joy at Joy of desserts
Magazine Mondays is hosted by Ivonne over at Cream Puffs in Venice


4-6 boneless, skinless chicken
4 tablespoons butter, melted
1/2 cup Pure Maple Syrup
1/2 teaspoon grated lemon rind
1 teaspoon sea salt
1/2 teaspoon white pepper
2 teaspoons fresh lemon juice

  • Preheat oven to 400 degrees.
  • Place chicken pieces in a shallow buttered baking dish.
  • Whisk remaining ingredients together until smooth.
  • Pour evenly over chicken breasts.
  • Bake uncovered 50 – 60 minutes.
  • Baste occasionally.

wildatheart

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Franks & Beans Cornbread Casserole ~ Magazine Monday & Vintage Recipe Thursday


Magazine Mondays is hosted by Ivonne over at Cream Puffs in Venice
Vintage Recipe Thursday is hosted by Joy at Joy of desserts
This isn’t my normal homemade food fare, but it was soooooooooooooooo good I couldn’t resist it. I made this while we we are in the middle of the big cross country move prep and it truly was a godsend of comfort food during the first cold front too.

FRANKS & BEANS CORNBREAD CASSEROLE
1 package Hillshire Cheddar ‘lil Smokies
28 ounce can Maple baked beans
1 tablespoon Frank’s Hot Sauce
1 JIFFY corn muffin mix
1/2 cup water
3/4 cup shredded Cheddar cheese (split 1/2 + 1/4)
PURE

  • Preheat oven to 400 degrees.
  • Mix together the baked beans, lil smokies and hot sauce.
  • Spray 1 1/2 quart casserole with PURE.
  • Pour in bean mixture and bake 15 minutes.
  • In a mixing bowl mix together the corn muffin mix, water and 1/2 cup cheese.
  • Spread over top of bean mixture.
  • Top with cheddar cheese.
  • Bake 15 more minutes or until golden.
  • Let stand 10 minutes before serving.
hubby approved
wildatheart
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Shredded Vegetable Chicken Egg Rolls with Blackberry Pineapple Dipping Sauce and Spicy Gingersnaps




Magazine Mondays is hosted by Ivonne over at Cream Puffs in Venice. Save Room for Dessert, What Did you Bake Today and Cultural connections are hosted over at ThE KraZy KitcHen. Stop by and join in. Tasty Tuesday is hosted by Jen over at Balancing Beauty and Bedlam . Tuesdays at the Table is normally hosted by Andrea over at My Chihauhau Bites but Andrea is taking a break while she has her baby and is being hosted by Cole for a while. Tempt my Tummy Tuesday hosted by Lisa at Blessed with Grace.

SHREDDED CHICKEN VEGETABLE EGG ROLLS
2 cups finely chopped cooked chicken or pork pieces
1 medium Vidalia onion, finely chopped
1 large stalk celery, finely chopped
1 large carrot, finely chopped
1 tablespoon minced garlic, jar
1 tablespoon sugar
1 teaspoon sea salt
1 teaspoon pepper
1 tablespoon sesame oil
4 tablespoons canola oil
egg roll wrappers (I use Melissa’s)

  • Heat skillet with 2 tablespoons of oil. Add onion, garlic, celery and carrots, Saute’ until tender.
  • Drain, retaining oil.
  • In a large mixing bowl toss meat pieces with sesame oil, sugar, salt and pepper. Add vegetables and blend well.
  • Cool 5-10 minutes.
  • Fill center of each wrapper with 2 tablespoons of filling.
  • Fold 1st corner towards the center. Then fold each edge towards the center. With a pastry brush wet the exposed triangle of dough and roll the bulk onto it.
  • Add oil back into pan and add the additional 2 tablespoons and bring to medium heat.
  • Cook egg rolls on all 4 sides until golden.



BLACKBERRY PINEAPPLE DIPPING SAUCE
1/2 cup Blackberry Pineapple Jam
2 tablespoons honey
2 tablespoons soy sauce

  • Heat jam in microwave for 20 seconds to warm and thin.
  • Whisk in honey and soy sauce.
  • Set aside.

SPICY GINGERSNAPS
2 sticks butter, softened
2 cups packed light brown sugar
2 JUMBO eggs
1 cup golden raisins
3 1/2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
2 teaspoons cinnamon
1/2 teaspoon dried orange peel
1/4 teaspoon salt
1teaspoon PURE vanilla extract
1/2 cup finely chopped walnuts

  • In a mortar and pestle (or similar) finely grind all the spices together into a fine dust.
  • Preheat oven to 350 degrees.
  • In a small food chopper, chop the raisins into the butter until creamy.
  • Transfer to a mixing bowl.
  • Add brown sugar, eggs and vanilla. Blend until creamy and smooth.
  • Sift together the flour, spices, baking soda and powder.
  • Gradually add flour mixture to butter mixture until well blended.
  • Add walnuts.
  • Drop by spoonfuls onto an un-greased cookie sheet and slightly flatten.
  • Bake 12-14 minutes until edges are set.
  • Let cool on pan for 2 minutes and then transfer to wire rack to cool completely.
  • Good plain or with a Cream Cheese Frosting.

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Carnival of Flavor ~ YUMMY!



Magazine Mondays is hosted by Ivonne over at Cream Puffs in Venice. Save Room for Dessert, What Did you Bake Today and Cultural connections are hosted over at ThE KraZy KitcHen. Stop by and join in. Tasty Tuesday is hosted by Jen over at Balancing Beauty and Bedlam . Tuesdays at the Table is normally hosted by Andrea over at My Chihauhau Bites but Andrea is taking a break while she has her baby and is being hosted by Cole for a while.

All 3 of these recipes are loosely based on recipes from magazines, but the main ingredients have been changed to protect my family. No seriously, the main ingredients were changed to make my family happy as the original recipes had ingredients that my family just won’t eat!

WATERMELON LEMONADE
3 cups + 4 cups seedless watermelon cubes
1+/- cup sugar
1 cup water
1+/- (to desired tartness) cup lemon juice
2-3 cups cold water
I lemon sliced thin

  • Line a cookie sheet with plastic wrap. Arrange the 3 cups of watermelon cubes in a single layer and freeze for 3-4 hours, making ice cubes. If you want them to look prettier, you can puree them and freeze in traditional ice cube trays.
  • In a small saucepan make a simple syrup by heating the sugar and 1 cup water until the sugar is completely dissolved.
  • Juice 4 to 6 lemons, making enough for one cup of juice.
  • In a blender or food processor puree the 4 cups of watermelon.
  • Add the watermelon, lemon juice and the sugar water to a pitcher.
  • Add 2-3 cups of cold water, more or less to the desired strength.
  • Refrigerate 30 to 40 minutes.
  • Serve with ice, sliced lemons.

CARROT CHEESECAKE with PINEAPPLE CREAM CHEESE FROSTING
CARROT CHEESECAKE
16 ounces Philadelphia cream cheese, room temperature
3/4 cup sugar
2 1/2 teaspoons vanilla extract
1 tablespoon flour
3 eggs
3/4 cup vegetable oil
1 cup sugar
2 JUMBO eggs
1 1/2 teaspoon vanilla extract
1 cup flour
1 teaspoon baking soda
2 teaspoons ground cinnamon
8 1/2 ounces can crushed pineapple, packed in juice, drained well, reserving juice
1 cup grated carrots
1/2 cup coconut
1/2 cup finely chopped walnuts

  • Preheat oven to 350 degrees.
  • Cream Cheese batter ~ In large bowl of electric mixer, beat cream cheese, sugar and vanilla until smooth. Beat in flour, eggs and vanilla extract until smooth. Set aside. Meanwhile prepare Carrot Cake.
  • Carrot Cake batter ~ In large bowl, combine oil, sugar, eggs and vanilla extract; mix well. Stir in dry ingredients; mixing well. Stir in drained pineapple, carrots, coconut and walnuts.
  • Spread 1 1/2 c. carrot cake batter over bottom of greased 9- or 9 1/2″ springform pan. Drop cream cheese batter over carrot cake batter by spoonfuls; top with large spoonfuls of remaining carrot cake batter. Repeat with remaining cream cheese batter, spreading evenly with a knife. Do not marble
  • Bake for 50 to 65 minutes or until cake is set and cooked through.
  • Cool to room temperature, then refrigerate.
  • When cake is cold, prepare Pineapple Cream Cheese Frosting.
  • Frost top of cheesecake and return to refrigerator 3 to 4 hours before serving.
Note: Don’t skimp on the ingredients and don’t use store brands or generic. Doing this will poorly influence your flavor. Use REGULAR (not light or low fat) Philadelphia cream cheese, real butter, and pineapple packed in juice, not sugar syrup. You will be so glad you did.

PINEAPPLE CREAM CHEESE FROSTING
2 ounces cream cheese, softened
1 tablespoon butter, softened
1 3/4 cup confectioners’ sugar
1 teaspoon vanilla extract
1 tablespoon reserved pineapple juice

  • In a bowl of electric mixer, combine cream cheese, butter, confectioners’ sugar, vanilla extract and reserved pineapple juice. Beat until smooth and of spreading consistency.

NEW POTATOES with PEAS & ROMAINE LETTUCE**

2 cups Yukon new potato chunks
2 tablespoons olive oil
1 large bunch green onions, sliced
1 tablespoon minced garlic, jar
1 teaspoon sea salt
1/2 teaspoon pepper
1/2 pound sugar peas, chopped
1/4 tablespoons hot water
1 teaspoon Better than Bouillon Chicken Base
2 cups chopped romaine lettuce

  • Steam potatoes 10-15 minutes until tender.
  • Whisk hot water and bouillon together. Set aside.
  • In a large skillet heat the oil until hot.
  • Saute onions until tender. Add lettuce, salt and pepper. Saute 2-3 minutes more.
  • Add peas and broth. Reduce heat and simmer covered 10 minutes or until peas are tender.
  • Gently stir in potatoes and heat through.
  • Serve immediately.
**I tend to be anemic because of the SLE so I frequently add protein to a vegetable recipe. In this case it was 1 cup shredded roasted chicken.

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Pineapple Cider Brine Pork Chops w/ Root Beer Pineapple BBQ sauce, Broccoli Green Bean Almond Saute & StrawBlackberry topping for Magazine Monday

Magazine Mondays is hosted by Ivonne over at Cream Puffs in Venice. All 3 of these recipes are loosely based on recipes from magazines, but the main ingredients have been changed to protect my family. No seriously, the main ingredients were changed to make my family happy as the original recipes had ingredients that my family just won’t eat! Also Healthy Helpings is debuting over at ThE KraZy KitcHen tomorrow. Stop by and join in.
When I do ‘recipe experiment’ night I try to do EVERY part of the meal as a new recipe. Some times I get lucky and they ALL are worth sharing. I’m a ‘no measure’ cook, well at least a no exact measure cook so when I invent a new recipe, it sometimes works and sometimes doesn’t. But, today worked!

PINEAPPLE CIDER BRINE PORK CHOPS
1 1/2 cup water
8 ounce can crushed pineapple
1 cup packed brown sugar
1/4 cup sea salt
1 teaspoon thyme
1/2 teaspoon white pepper
2 1/2 cups apple cider vinegar
4 thick pork chops

  • In a large sauce pan whisk together water, cider vinegar, sea salt and brown sugar together until salt and sugar are dissolved.
  • Bring to a boil.
  • Add seasonings and blend well.
  • Slow simmer 10 minutes.
  • Cool.
  • Immerse pork chops and soak 12-24 hours. I used my 8 cup pampered chef batter bowl so the chops had plenty of room to ‘swim’.
  • Drain chops.
  • Grill or broil 5-6 minutes on each side.
  • Heat enough Root Beer Pineapple BBQ sauce to cover the chops.
  • Brush each side of chops with BBQ sauce for the last few minutes.

ROOT BEER PINEAPPLE BBQ SAUCE

12 ounce MUG root beer
8 ounce can crushed pineapple
4 tablespoons butter
1 bunch green onions, sliced thin
4 teaspoons minced garlic, jar
1 cup packed dark brown sugar
1/4 cup molasses
1 cup ketchup
1/2 cup apple cider vinegar
3 tablespoons sun dried tomato pesto
1 teaspoon sea salt
1 tablespoon liquid smoke
1 tablespoon Frank’s hot sauce
2 tablespoons cornstarch

  • Melt butter in a large saucepan.
  • Add onions and garlic, Saute’ until tender.
  • Add other ingredients, except cornstarch, and bring to a boil.
  • Reduce heat and simmer 30 minutes.
  • Remove 1 cup of sauce and whisk cornstarch into it.
  • Return mixture to the sauce pan and simmer 15 minutes.
  • Cool 15 minutes.
  • Refrigerate,
  • Makes 4 cups.

BROCCOLI GREEN BEAN ALMOND SAUTE’

2 tablespoons olive oil
2 tablespoons White Balsamic Vinegar
1 bunch green onions, sliced thin
1/3 pound green beans, trimmed
1 broccoli crown, chopped small
1 teaspoon sea salt
1/2 teaspoon white pepper
1/2 teaspoon soy sauce
2 tablespoons slivered almonds

  • Heat olive oil in large skillet.
  • Add vegetables and saute’ until tender.
  • Add soy sauce and white balsamic vinegar.
  • Sprinkle with sea salt and white pepper.
  • Add almonds, blend well and heat through.
  • This dish is good hot OR cold!

STRAWBLACKBERRY SHORTCAKE TOPPING

1 pint blackberries, washed and sliced in thirds
1/2 pint strawberries, washed and chopped small
1/4 cup brown sugar

  • Toss Together and marinate several hours.
  • Serve over shortcake.

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Pineapple Casserole


In an effort to clean out my magazines and cookbooklets, I’ve decided to join Ivonne at Cream Puffs in Venice who hosts Magazine Mondays and Joy at Joy of desserts who hosts Vintage Recipe Thursday in an effort to clean out my pile of ‘to do’ recipes.
PINEAPPLE CASSEROLE
6 tablespoons butter, softened
1 1/2 cups sugar
1/2 teaspoon vanilla
1/2 teaspoon orange peel
6 eggs
7-8 slices day old white or sourdough bread, cubed
1-20 ounce can + 1-8 ounce can crushed pineapple, drained well
2 tablespoons lemon juice

  • Preheat oven to 350 degrees.
  • Cream butter, orange peel, vanilla and sugar together.
  • Add the eggs, blending until smooth.
  • Add lemon juice and pineapple.
  • Fold in bread cubes.
  • Pour into a well greased 9×9 baking dish.
  • Bake, uncovered for 3540 minutes or until set.
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Pickled Eggs

In an effort to clean out my magazines and cookbooklets, I’ve decided to join Magazine Mondays hosted by Cream Puffs in Venice. What I really like is that she isn’t strict about when you post so I can publish these yummy results as I find them.

I used to make these for our VFW and they were a favorite!

PICKLED EGGS
1 dozen JUMBO eggs
1 1/2 cups vinegar
1/2 cup water
1/2 cup sugar
1/2 teaspoon salt
1 teaspoon ground cloves
1 onion, sliced into thin rings
1 whole dried chile pepper

  • Hard boil the eggs.
  • Drain and fill with cold water. Allow eggs to sit in cold water for 20 minutes.
  • Peel the eggs and place in a glass jar, alternating with the onion rings. Add the red pepper.
  • In a medium saucepan combine the vinegar, water, sugar, salt and cloves. Bring to a boil, reduce the heat and simmer 5 minutes.
  • Pour the hot vinegar solution over the eggs. Cover tightly and let stand in refrigerator for several days before serving.

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