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Archive for March, 2010

Mar
10

Fruit Salad

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Hello All!  And welcome to Food ~ Flavor ~ Fun.  A place to find and share some great food ideas that are full of flavor, meant to be prepared and shared by you with family and friends to bring more fun, enjoyment and great tastes into all our lives.

I’m finally getting caught up.  Tonight is about a great, simple fruit salad that goes great as a complement to heavier starters.  A lighter, fruity taste to break through some other things that might be more fatty.  Give this one a try at your next dinner party or even that weekend meal for the family.

Fruit Salad

Ingredients:

  • 2 small cans fruit cocktail
  • 1 small can coconut
  • 1 small jar cherries
  • 2 or 3 bananas, cut into small bits
  • 2 or 3 apples, cut into small bits
  • medium can of pineapple
  • 1 cup pineapple juice
  • 1/2 cup sugar
  • 2 eggs
  • 2 tablespoons all-purpose flour
  • 1 small carton Cool Whip

Directions:

Cook over low heat, the pineapple juice, sugar, eggs and flour until thick.  Set to the side and let cool.  Mix all the other ingredients except Cool Whip together.  Add Cool Whip to the pineapple juice mixture after it has cooled.  Fold everything together until evenly mixed.  Cover with plastic wrap and chill in the refrigerator for about an hour.  Enjoy!

I would love to hear from you.  Feel free to leave a comment on your experience with the recipes or send me one of your favorites.  I’d love to try them at my house!

If you would like to ask a question of have a suggestion, either leave a comment or send me an email at foodflavorfun@foodflavorfun.com.

May you have a day of great tastes and feel the love of a meal well prepared!

Categories : Soups and Salads
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Mar
10

Tartar Sauce

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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 enjoyment and great taste into our lives.

I hope you’ll stop by often to find out what other recipes have been added to the library here.  I can’t wait for others to comment after trying them or sending me some of your favorites so I can cook them in my own kitchen.  The recipes I share are real food made by a real person…not some professional chef.  Tartar sauce is my favorite with seafood. Especially with fried seafood!  And fresh is always better.  Give it a try.

Tartar Sauce 

Ingredients:

  • 1 large egg
  • 1 tablespoon minced garlic
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon chopped fresh parsley
  • 2 tablespoons minced yellow onion
  • 1 cup olive oil
  • 1 tablespoon Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • salt, black pepper, and Tabasco to taste

Directions:

Put the egg, garlic, lemon juice, parsley and onion in a blender and process until smooth.  With the blender running, pour the oil through the lid in a thin steady stream.  Add the mustard, Worcestershire, season with salt, pepper and Tabasco.  Pulse the blender once or twice to blend.

Cover, refreigerate and let chill for 1 hour before serving.  Best if used within 24 hours.

No preservatives, just great flavor.  Enjoy!

Categories : Tools & Techniques
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Mar
09

Sausage Cheese Balls

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Hello All! 

I’m still in catch-up mode, so you get 2 posts tonight.  Think of it as a Happy Hour Special….2 for 1!

I hope you’ll join me to find some great food ideas that you can share with family and friends, enjoy the great flavors together and bring a lot of fun into your lives.

These sausage cheese balls are easy to make and very tasty.  I hope you’ll give them a try some time.  Fix them for your next gathering and watch everyone enjoy the great flavors of your labors!

Sausage Cheese Balls

Ingredients:

  • 3 cups Bisquick
  • 1 pound uncooked pork sausage
  • 4 cups shredded sharp cheddar cheese
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup milk
  • 1/2 teaspoon rosemary
  • 1/2 teaspoon chopped parsley
  • dash of cayenne

Directions:

Heat oven to 350*. 

Grease pan.  Stir together all ingredients using your hands or a spoon.  Shape mixture into 1 inch balls.  Place in pan.  Bake 20 to 25 minutes or until brown.  Immediately remove from pan. Serve warm.  Enjoy!

Categories : Starters
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Mar
09

Chocolate Eclairs

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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 a lot of fun and enjoyment into our lives. 

This week has been tough for me and I’m having to play a little catch-up.  Just like everybody…life just happens.

I grew up just down the street from a French bakery.  These were one of my favorite items to enjoy.  I’m surprised to find out that they are not really that hard to make.  Give it a try.  The flavor is terrific.

Chocolate Eclairs

Ingredients:

Pastry:

  • 1 cup water
  • 1 stick butter
  • 1 cup all-purpose flour, sifted
  • 4 eggs

Filling:

  • 3 cups milk
  • 3/4 cup sugar
  • 1/2 teaspoon salt
  • 6 tablespoons all-purpose flour
  • 3 eggs
  • 2 teaspoons vanilla

Icing:

  • 2 ounces semi-sweet chocolate
  • 2 cups sugar
  • 1 cup heavy whipping cream

Directions:

Preheat oven to 400*F.

Heat water and butter to boiling.  Add flour and stir constantly until mixture is smooth and forms a ball.  Remove from heat and let cool.  Beat in 4 eggs, one at a time.  Using a large spoon, drop dough on a greased cookie sheet.  Bake for approximately 30 minutes or until a light brown.  Set aside to cool.

Prepare filling by combining milk, sugar, salt and flour.  Cook slowly until the mixture thickens.  Be careful not to scald the bottom.  Add 3 beaten eggs and continue to cook until the mixture is even thicker.  Remove from heat, cool and add vanilla.

Prepare the  icing by melting the chocolate, add sugar and cream.  Cook over medium heat until the soft ball stage.  Let cool and beat until smooth.

With a serrated knife, slice the pastry lengthwise, but not all the way trough.  Pipe or spoon the custard mixture into the center.  Replace the top of the pastry and ice the top with the chocolate icing. 

I suggest plating on a small dessert plate and sprinkle the eclair with a little powdered sugar.  Enjoy!

Categories : Drinks and Desserts
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Mar
04

Beef Fajitas

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Hello All!  Welcome 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 a lot of good times and enjoyable meals together.  These recipes are for real people…no need to be a great gourmet chef.  I’ve fixed all of these myself at home for my family.  Give it a try!

Thursday’s are all about the main course.  Tonight is another one of my favorite meals:  Beef Fajitas.  I’ve found it difficult to get the flavor from other recipes to come close to restaurant fajitas.  This recipe comes really close to some of the very good fajitas that I’ve had and its very calorie friendly.

Beef Fajitas

Ingredients:

  • 3 tablespoons fresh lime juice
  • 3 garlic cloves, minced
  • 1 1/2 teaspoon ground cumin
  • 1 pound of skirt steak, trimmed of all visible fat and cut cross grain (makes a huge difference in the tenderness of the meat)
  • 1 small onion, thinly sliced
  • 1 red bell pepper, cut into strips
  • 1 green bell pepper, cut into strips
  • 1 jalapeno pepper, seeded and chopped
  • 1 1/2 tablespoons Soy sauce
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon chili powder
  • flour tortillas
  • 1/2 cup sour cream
  • 1/2 cup salsa

Directions:

Combine the lime juice, garlic and cumin in a zip-close plastic bag.  Add the steak.  Squeeze out the air and seal the bag.   Turn to coat the steak.  Refrigerate, turning the bag over occasionally for at least 30 minutes.  Drain and discard the marinade.

Add a little olive oil to a large non-stick skillet over medium high heat.  When hot, add the onion, red and green bell pepper and the jalapeno pepper.  Cook, stirring occasionally until softened, about 5 minutes.  Drain excess fluid that has come out of the vegetables.  Add the steak and cook until lightly brown but still pink in the middle, 3-4 minutes.  Add the Soy sauce, Worcestershire sauce and chili powder, stir and cook 1 more minute and remove from heat.

Warm the tortillas according to the package directions and serve the fajitas at once with the sour cream and salsa.  I usually add a little guacamole too.  Enjoy!

I’d love to hear from you.  Please leave comments on your experience with these recipes or leave some of your favorites.  I’d love to try them!  You can also reach me via email with any questions or suggestions at foodflavorfun@foodflavorfun.com.  I hope you come back often to find more great recipes.

Categories : Main Courses
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Mar
03

Buffet Macaroni Salad

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Hello All!  Welcome to Food ~ Flavor ~ Fun!  A place to find and share some great food ideas, that are loaded with flavor to be prepared at home by real people and shared with family and friends to bring a lot of fun and joy into our lives.  I’m so glad your here for a visit.  I hope you come back often to check out more great recipes.

Wednesday’s are all about soups and salads.  Tonight is a southern staple – macaroni salad.  I serve this with barbecue’d anything:  brisket, ribs, chicken…go for it.  Give it a try!

Buffet Macaroni Salad

Ingredients:

  • 2 cups shell macaroni
  • 4 hard boiled eggs, sliced
  • 1 cup chopped celery
  • 1/4 cup chopped sweet purple onion
  • 1/4 cup sweet pickle relish or chopped sweet pickles
  • 4 slices of bacon, cooked and crispy
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 1 tablespoon vinegar
  • 1/2 teaspoon dry mustard
  • salt and pepper

Directions:

Cook macaroni according to package directions.  Drain and rinse.  Add the eggs, celery, onion, relish and bacon.  Blend the mayonnaise, sour cream, vinegar and dry mustard.  Pour over the salad and mix.  Add salt and pepper to taste.  Cover and chill in the refrigerator.  Serve cold.  Enjoy!

Categories : Soups and Salads
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Mar
02

Roasted Shallots

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Hello All!  Welcome 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 a lot of fun and great flavor into our lives. 

Tuesday’s are about tools and techniques.  I use roasted shallots in my French Onion Soup.  By roasting them, you bring out the sweetness of the onion.  The flavor is just great.  The technique is really easy.

Preheat the oven to 400*F.  Combine 16 to 25 peeled shallots with 1 – 2 teaspoons of olive oil, 2 teaspoons salt and a few good turns of fresh ground pepper on a sheet of aluminum foil.  Fold the edges together to make a good seal and roast until tender, about 40 minutes.  Use immediately or refrigerate with a little olive oil in an air tight container for 2-3 days.

These are great in soups and sauces.  Enjoy!

I’d love to hear from you.  Please post comments or suggestions for topics you’d like to hear about.  You can also share your favorite recipes.  I welcome them!  If you’d like to email me, send to foodflavorfun@foodflavorfun.com.  Be on the lookout for another podcast coming soon!

Categories : Tools & Techniques
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Mar
01

Crawfish Cakes

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Hello All !  Welcome to Food ~ Flavor ~ Fun!  A place to find and share some great food ideas, that are loaded with flavor, to be prepared by you and shared with family and friends to bring a lot of fun and joy into your life.  These are not fancy recipes that you have to be a chef to make or understand.  This is real food, from a real home.

Monday’s are about Starters, otherwise known as appetizers.  Where I come from, crawfish are a special treat.  If you haven’t been to a good old fashioned crawfish boil, you must try it!  This recipe is one of the things that you can do with the left over bugs.  You can also use peeled, frozen crawfish tails from the store.  Give them a try.

Crawfish Cakes

Ingredients:

  • 1/4 cup plus 1 tablespoon olive oil
  • 2 tablespoons chopped onions
  • 1 tablespoon chopped green bell pepper
  • 1 tablespoon chopped red bell pepper
  • 2 teaspoons minced garlic
  • 2 tablespoons creole seasoning   (use search, it’s out here)
  • 1/4 teaspoon salt
  • 1/2 pound peeled crawfish tails
  • 2 dashes Worcestershire sauce
  • 2 dashes Tabasco sauce
  • 1/4 cup freshly grated Parmesan cheese
  • 2 large eggs
  • 1 cup bread crumbs
  • 1/2 cup all-purpose flour
  • 1/2 cup milk

Directions:

1.  Heat 1 tablespoon of the oil in a large skillet over medium high heat.  When the oil is hot, add the onions, green and red peppers and garlic and saute’ for 30 seconds.  Add the crawfish tails, 2 teaspoons creole seasoning, salt, Worcestershire sauce and Tabasco and saute’ for 1 or two minutes, stirring occasionally.  Remove from heat and pour the contents of the skillet into a bowl.

2.  To the crawfish mixture, ass the Parmesan, 1 teaspoon creole seasoning, 1 egg and 1/2 cup of the bread crumbs.  Using your hands, divide the mixture into 4 equal parts and shape into cakes.

3.  In a small bowl, combine the flour with 2 teaspoons creole seasoning.  In another bowl wisk together the remaining egg and milk.  In a shallow bowl combine the remaining 1/2 cup of bread crumbs with remaining 1 teaspoon creole seasoning.

4.  Heat the remaining 1/4 cup of oil in a large, clean skillet over high heat.  Dip each crawfish cake into the flour, then the egg mixture and then the bread crumbs.  When the oil is hot, add the cakes and fry them until golden brown, for about 2 minutes on each side.  Drain on paper towels.  Sprinkle with salt.

Serve a crawfish cake with your choice of sauces.  A tartar or remoulade sauce is very nice.  Enjoy!

Categories : Starters
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