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Archive for February, 2010

Feb
27

Flan

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Hello all!  Welcome back to Food ~ Flavor ~ Fun!  A place to find and share some great food ideas that are loaded with flavor, to be prepared and shared with family and friends to bring more fun and enjoyment into our lives.

Friday’s are about desserts.  This one is one of my all time favorites.  Give this sweet treat a try.  I haven’t made it in a while for myself.  I’ll be remedying that soon!  Enjoy!

Flan

Ingredients:

  • 2/3 cup sugar
  • 3 eggs
  • 2 egg yolks, beaten
  • 2 cups milk
  • 1 14 oz. can sweetended condensed milk
  • 1 tablespoon vanilla

Directions:

Preheat the oven to 350*

To caramelize sugar, in a heavy, large skillet, cook sugar over medium-high heat until sugar begins to melt, shaking the skillet occasionally to heat the sugar evenly.  Do not stir.  Once the sugar starts to melt, reduce heat to low and cook about 5 mins  more or until all of the sugar is melted and golden, stirring as needed with a wooden spoon.   Immediately, pour the caramelized sugar into a 9×1 inch round baking pan using a pot holder, tilt the pan to coat the bottom of the pan evenly. Let stand 10 mins.

Meanwhile, combine the eggs, egg yolks, whole milk, and sweented condensed milk, and vanilla.  Beat with wire whisk until combined but not foamy.  Place the baking pan in a large roasting pan on an oven rack.  Pour the egg mixture into the baking pan.  Pour boiling water into the roasting pan around the baking pan to a depth of ½ inch.

Bake about 35 mins or until a knife inserted near the center comes out clean.  Remove pan from water.   Cool on a wire rack for 1 hour.  Cover and chill in refrigerator for at least 2 hours or up to 24 hours.

 To serve, spoon flan into desert dishes and drizzle with additional caramel mixture from bottom of the baking pan.

Categories : Drinks and Desserts
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Feb
25

Texas Ranch Casserole

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Hello All!  Welcome back to Food ~ Flavor ~ Fun!  A place to find and share some great food ideas that are loaded with flavor and ready to be prepared by you and served to family and friends to bring a lot of fun and excitement into your lives.  “Cause few things bring as much pleasure as a great tasting meal.

As those that follow this blog will know, Thursday’s are about main courses.  This one is a favorite with my kids and is a kind of meal in a casserole pan.  If your from the south, the corn bread topping just makes it right.  Enjoy!

Texas Ranch Casserole

Ingredients:

  • 1 pound hamburger
  • 1 medium onion, chopped
  • 1 bell pepper, chopped
  • 1 (8 oz.) can tomato sauce
  • 1 can Ranch Style beans
  • 1 garlic pod, minced
  • 2 tablespoons chili powder
  • 4-6 slices American cheese
  • 1 package Corn Bread mix
  • 1 egg
  • 1/3 cup milk

Directions:

Brown hamburger in a large skillet.  Drain away fat.  Add chopped onion, bell pepper and garlic.  Cook stirring occasionally until veggies are tender.  Add tomato sauce, beans and chili powder.  Cook about 2-3 minutes to heat through.

In a casserole dish, put a layer of the meat mixture, place a layer of American cheese on the top and spoon the rest of the meat mixture over all.  Mix the corn bread mix according to the directions.  Pour on the top of the meat mixture.

Bake at 425* until corn bread is nice and brown on top.  Enjoy!

I’d love to hear from you.  Fell free to add you opinion of these recipes in the comments box below or send me an email at foodflavorfun@foodflavor fun.com.

Categories : Main Courses
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Hello all! Welcome back to Food ~ Flavor ~ Fun! A place to find and share some great food ideas that are loaded with flavor for you to prepare and share with family and friends to bring more fun and joy into your lives.

Wednesday’s are about soups and salads. Tonight is a great roux-less gumbo recipe that is based on an Emeril Lagasse Big Easy Gumbo recipe. This one has great flavor and the fear of making a roux is removed. If you like seafood gumbo, give this one a try. The different kinds of seafood are optional. If you don’t do oysters, them leave them out and put in more sausage and shrimp or crab meat. No worries.

Seafood, Sausage and Okra Gumbo     seafood and sausage gumbo

Ingredients:

  • 2 tablespoons olive oil
  • 1/2 cup chopped onions
  • 1/2 cup chopped celery
  • 1/4 cup chopped green bell pepper
  • 1/4 cup chopped red bell pepper
  • 1/2 pound smoked sausage, cut into bite size pieces or a large dice
  • 1 tablespoon salt
  • 1 teaspoon fresh ground black pepper
  • 1/2 cup peeled, chopped Roma tomatoes
  • 2 tablespoons minced garlic
  • 1 tablespoon minced shallots
  • 2 quarts Fish stock (use chicken stock as a substitute)
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon Tabasco sauce
  • 6 bay leaves
  • 1 tablespoon minced fresh basil
  • 1 teaspoon minced fresh oregano
  • 1 teaspoon fresh thyme leaves
  • 2 cups sliced fresh okra (I usually end up using a 1/2 bag of frozen)
  • 2 teaspoons Emeril’s creole seasoning (use search.  its out here)
  • 1/2 pound peeled medium frozen shrimp
  • 1 jar (about a cup) shucked fresh oysters with their liquor
  • 1/2 pound lump crab meat
  • 1 tablespoon file’ powder
  • 4 cups cooked long-grain white rice
  • 3/4 cup chopped green onions

Directions:

  1. Heat the oil in a large pot over high heat.  When the oil is hot, add the onions, celery, both kinds of bell peppers and saute for a couple of minutes.  Add the smoked sausage and saute for another 2 minutes.  Add the salt, pepper, tomatoes, garlic and shallots and saute, stirring occasionally for about 4-5 minutes.
  2. Stir in the stock, Worcestershire sauce, Tabasco, bay leaves, basil, oregano and thyme and bring to a boil.  Cook over high heat, stirring occasionally for about 8 minutes.  Reduce the heat to medium.
  3. Fold in the okra and creole seasoning, lower the heat and simmer for 15 minutes.  Turn the heat back up to high and boil for 5 minutes.  Fold in the shrimp, oysters and crab meat.  Reduce the heat and simmer for 5 minutes.  Slowly sprinkle in the file’ stirring to incorporate it thoroughly and simmer while stirring for 2 minutes.  Remove from heat.
  4. To serve, place about 1/2 cup of rice into the bowls and add a couple of laddles of gumbo over the rice.  Garnish the top with the green onion.

Enjoy!

I would love to hear from you.  Give this one a try and add a comment via the link below.  If you like to email me to make a suggestion or comment…feel free at:  foodflavorfun@foodflavorfun.com

Be on the lookout for another podcast that can be found by choosing the podcast category to the right or subscribe via iTunes.

Categories : Soups and Salads
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Hello All!  And welcome back to FOOD~FLAVOR~FUN.  A place to find and share some great food ideas that are loaded with flavor, to be prepared by normal people (don’t have to be a fancy gourmet) and served to family and friends to bring a lot of fun and joy into our lives.  Yep that means mine too.

Tuesday’s are about tools and techniques.  Tonight relates to something that I used to just hated to see in a recipe.  The call for peeled tomatoes.  For a long time, I just ignored the “peeled” word.  But in certain dishes, you don’t want to see those chipped up tomato peels and the smooth texture that the recipe is after can only be obtained with a peeled tomato.  No fear!  Here is a way to peel them with ease.

By the way, I still refuse to remove the seeds when called for.  They won’t kill you and don’t effect the texture that much.  I’m just not a purest!

Peeling Tomatoes

Place a large pot of salted water over high heat and bring it to a boil.  Place the tomatoes that you want to peel in the boiling water for about 30 seconds, until the skins split.  Remove them with a slotted spoon and place them into an iced water bath to cool them down so you can handle them.  When they are cool enough, peel off the skins with your fingers or a pairing knife.  They will come right off with no struggle.  FYI, peaches, plums and other fruit with skins can be peeled in the same manner.

Another FYI, I use Roma tomatoes or the “on vine” tomatoes almost exclusively.  They have more flavor and more meat to seed.  Give this technique a try and don’t let those tomatoes scare you.  Enjoy!

Stay tuned for another go at a podcast.  You can click on Podcasts under Categories to find the first one or look up Food Flavor Fun on iTunes.  If you have any comments or suggestions, I would love to hear from you.  Send me an email at foodflavorfun@foodflavorfum.com

Categories : Tools & Techniques
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Feb
22

Easy Queso and Chips

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Hello all!  Welcome back to FOOD ~ FLAVOR ~ FUN.  So glad that you came to visit.  This is a great place to find some great food ideas that are loaded with flavor for you to try at home and share with family and friends to bring more joy and happiness into your lives.  ‘Cause there’s nothing better than a great meal to make a whole lot of fun happen.

Monday’s are all about starters or as some call them appetizers.  How about a little Queso and chips.  I just love this.  And like with most starters, I can make an entire meal out of this stuff.  At least a meals worth of calories anyway!

Easy Queso and Chips:

Ingredients:

  • 1 small package of Velveeta cheese
  • 1 can chopped Rotel tomatoes
  • 1/4 cup milk
  • 1 can Wolf Brand Chili (optional)

Directions:

Cut up the Velveeta into chunks and place into microwave safe bowl.  Pour the Rotel tomatoes, milk and optional Wolf Brand Chili.  Cover the bowl and heat in the microwave 1 minute at a time at a 60% power level.  This will keep you from redecorating the inside of your microwave.  Take the bowl out and stir to blend each time.  Continue until smooth. If if looks a little too thick, then add a little more milk or as an option to add a little more heat, use a hot salsa instead.  Enjoy!

Categories : Starters
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Feb
20

Creamy Chocolate Layered Pie

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Hello all and welcome back to Food ~ Flavor ~ Fun.  A place to find and share some great recipes that are loaded with flavor for you to try and serve to family and friends to bring more joy, and happiness into your life.

Friday’s are all about desserts and drinks.  This post is one of my son’s favorite chocolate pies.  He likes everything chocolate!.  Give it a wirl!

Creamy Chocolate Layered Pie

 Ingredients:

  •  4 ounces Philadelphia brand cream cheese softened
  • 1 tablespoon milk or half and half
  • 1 tablespoon sugar
  • 1 tub (12 ounces) Cool Whip Whipped Topping, thawed
  • 1 Keebler Ready Crust Chocolate (or Graham Cracker) Pie Crust
  • 1 ½ cups cold milk or half and half
  • 2 packages (4 serving size) Jell-O Chocolate Flavor Instant Pudding & Pie Filling

Directions:

Mix cream cheese, 1 tablespoon milk and sugar in large bowl with wire whisk until smooth.  Gently stir in 1 ½ cups of the whipped topping.  Spread on bottom of crust.

Pour 1 ½ cups milk into bowl.   Add pudding mix.   Beat with wire whisk 1 minute.  (Mixture will be thick). Stir in 2 cups of the whipped topping.  Spread over cream cheese layer.

Refrigerate 4 hours or until set.  Garnish with remaining whipped topping.  Store leftover pie in refrigerator.  Makes 8 servings.

 Helpful hint: soften cream cheese in microwave on High 15 to 20 seconds.

Enjoy!

Categories : Drinks and Desserts
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Feb
19

Simple Salisbury Steak

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Hello All,

And welcome back to Food ~ Flavor ~ Fun. A place to find and share some great food ideas that are loaded with flavor to be prepared by real people and shared with family and friends to bring more fun and joy into our lives. And we want as much of that as we want, don’t we? You bet!

Thursday’s are all about main courses. I made this one on Tuesday for my family. Give it a try.

Simple Salisbury Steak

Ingredients:

  • 1 can cream of mushroom soup
  • 1 pound ground beef
  • 1/3 cup dry bread crumbs
  • 1 egg
  • 1/4 cup minced onions
  • 1 tablespoon minced garlic
  • 2 jars of sliced mushrooms
  • salt and pepper to taste
  • 2 teaspoons Creole Seasoning
  • 2 tablespoons Extra Virgin Olive Oil (EVOO)

Directions:

In a bowl, combine 1/2 can of mushroom soup, ground beef, bread crumbs, onions, garlic, salt, pepper, Creole Seasoning and egg.  Mix until ingredients are evenly distributed.  Form 6 patties.  Add the olive oil to a skillet over medium high heat, cook the patties until browned on both sides.  Spoon off the fat.  Stir in the remaining soup, and two jars of mushrooms with the liquid.  Add the patties back on top and turn the head down to a simmer for about 20 minutes turning the patties over about half way through.  Enjoy!

Categories : Main Courses
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Feb
17

Tortilla Soup

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Tortilla SoupHello all!  My daughter asked for this.  OMG. so its definitely worth a re-post

Hello all,

Wednesdays are going to be about Soups and Salads…

The temperature is supposed to drop down into the single digits for the next several days.  I thought this would be a good time to share a hardy, body warming soup with a little spicy kick to it.

I’ve had many styles of tortilla soup.  Many are a clear broth based to-do that I don’t find really satisfying.  This version is one that I prefer with a lot of body and makes a great meal paired with a salad….enjoy!

Tortilla Soup

Ingredients for the stock:

  • 1 4-5 lb. whole chicken, giblets removed and rinsed
  • Salt
  • 1 large onion, chopped
  • 1 cup medium diced carrots
  • 1 cup medium diced celery
  • 4 cloves garlic
  • 2 bay leaves
  • 1 teaspoon red pepper flakes
  • 8 cups water

Ingredients for the soup:

  • 12 prepared corn tortillas
  • vegetable oil for deep frying
  • 2 tablespoons olive oil
  • 2 cups chopped onions
  • salt
  • freshly ground black pepper (yes it’s called a pepper mill…get one)
  • 1 teaspoon dried oregano leaves
  • 1 tablespoon minced garlic
  • 1 bay leaf
  • 1 jalapeno, seeded and minced
  • 2 cups chopped fresh peeled Roma tomatoes
  • 1/4 cup chopped fresh cilantro

For the garnish:

  • 1 large avacado, peeled and diced (don’t do this until your ready…they turn black otherwise and will look ugly on top of your soup!)
  • 2 fresh limes cut into quarters
  • a little more chopped fresh cilantro

Directions:

For the Stock: Season the chicken with salt. Place in a large stock pot and add the remaining ingredients. Season with a teaspoon of salt. Place the pan over medium heat and bring to a boil. Reduce the heat to medium low and simmer until the chicken is tender, about 2 hours. Remove from the heat and cool completely. Remove the chicken and set aside. Strain the liquid into a another pan, discarding the vegetables. Remove the fat and bones from the chicken. Dice the chicken into 1/2-inch pieces. Set aside.

For the Soup: Preheat the fryer. Cut half of the tortillas in quarters and thinly slice the other half. Fry both cuts of tortillas in batches, until golden brown. Remove and drain on paper towels. Season with salt and set aside. In a stock pot, over medium heat, add the olive oil. When the oil is hot, add the onions. Season with salt, pepper and oregano. Saute until soft, about 2 to 3 minutes. Stir in the garlic, bay leaf and jalapeno. Continue to saute for 1 minute. Stir in the tomatoes. Season with salt and pepper. Saute for 2 minutes. Crush the reserved fried tortilla quarters over the tomatoes. Stir to mix. Stir in the reserved chicken stock and bring to a boil. Reduce the heat to medium low and simmer for 30 minutes. Using a hand-held blender, puree the soup until smooth or leave chunky. Reseason the soup. Stir in the reserved diced chicken and cilantro. Simmer for another 5 minutes. To serve, ladle the soup into individual bowls. Garnish with the avocados, squeeze of lime juice, fresh cilantro and the fried tortilla strips. Serve very warm.

Categories : Soups and Salads
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Feb
16

Creole Seasoning

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Hello all and welcome back to Food ~ Flavor ~ Fun.  A place to find and share some great food ideas that are loaded with flavor to be shared with family and friends to bring a healthy portion of fun and enjoyment into our lives.  There are few things more enjoyable than a great meal with great flavor and friends around us to enjoy it with!

Tuesday’s are about Tools/Techniques.  A tool that I use a lot is one that I got from a great cook book from a great chef.  Emeril Lagasse’s Creole Seasoning has helped me to spice up many a  meal.  I get this recipe from his book “Emeril’s New Orleans Cooking”.  If you haven’t seen this one, pick up a couple a hundred copies.  This is a real good one.  I highly recommend it.

Emeril’s Creole Seasoning

Ingredients

  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried leaf oregano
  • 1 tablespoon dried leaf thyme

Directions

Combine all ingredients thoroughly and store in a airtight jar or container.  Enjoy!

Categories : Tools & Techniques
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Feb
15

Boudain Dip

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Hello All,

Welcome back to Food ~ Flavor ~ Fun!  A place to find and share some great food ideas with loads of flavor to be made and shared b you with family and friends to bring more fun and happiness into your life. 

Monday’s are a  about starters.  Tonight features a hometown favorite.  My Aunt Francis used to fix this when we had family gatherings.  The base of this dip is Boudain.  It’s a cajun rice dressing that is housed in a sausage type casing.  It comes in different hat levels from mild to extra hot.  Growing up in Southeast Texas, I had this tasty treat quite often.  I’ve been able to find it locally in the grocery store.  It’s not as good at Judice’s back home, but it will do for a dip.

If your looking for something new and out of the ordinary, give this one a try.

Boudain Dip

Ingredients

  • 1 pound Boudain
  • 8 ounces sour cream

Directions

Remove the wrapping from warmed Boudain.  Add 8 ounces of sour cream.  Mix with a fork until blended.  Serve either warm or cold.  I like it warm.

Enjoy!

Categories : Starters
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