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Archive for June, 2010

Jun
21

Sopapilla Cheese Cake

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Hello All,  And welcome to Food ~ Flavor ~ Fun!

A great 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, joy and great tastes into all our lives.  I’m so glad that you decided to join me today….Welcome! Welcome!  Welcome!!

I think for a Monday, its time for something sweet and easy.  If you serve this to friends, I promise they will continue to ask for more.  Sweet, creamy and a touch of cinnamon.  A great combination.  Throw this one in the oven and watch your mood change out of those Monday blues.  Try it….you’ll like it!

Sopapilla Cheese Cake

Ingredients:

  • 2 cans crescent rolls
  • 1 tablespoon vanilla
  • 2 (8oz) pkgs cream cheese
  • 1 tablespoon cinnamon
  • 1 ½ cup sugar
  • 1 stick butter, melted

Directions:

Preheat oven to 350°.

Layer 1 can rolls in greased 9 x 13 in. pan.  Pinch edges together.

Cream 1 cup sugar with cream cheese and vanilla.  Spread over the layer of rolls.

Top with the second layer of rolls.

Mix ½ cup sugar and cinnamon and sprinkle on top.

Pour butter on top.  Bake for 30 mins.

Enjoy!

I’d love to hear from you!  Please let me know how these recipes work for you by using the comment box.  Or if you’d like, send me an email at foodflavorfun@foodflavorfun.com.

I hope you’ll come back often and try many of the great recipes available.  Tell you friends about the site!  Help me spread the word about Food ~ Flavor ~ Fun!

You can also find my podcast on iTunes.  Look it up and join me in making and sharing some great tasting meals.

By for now!

Categories : Drinks and Desserts
Comments (1)

Hello All!  And welcome back to Food ~ Flavor ~ Fun!

You’ve arrived at a great place to find and share some great free recipe ideas that are loaded with flavor, to be prepared and shared with family and friends to bring a whole lot of fun, joy and great taste into all of our lives.  Why?  ‘Cause there are few things better in life that a great tasting meal with the ones you love.  I’m so glad to came for a visit.  Welcome, Welcome, Welcome!!

Today I’m going to share a recipe that was passed among friends.  I’m not sure where this one came from, but it is a real keeper.   The name comes from the thought that the way to a guys heart is through his stomach.  You feed him this dish and you’ll have to chase him off with a stick.  It’s simple, pretty quick to prepare, and tastes great!  Here you go….

You Won’t Be Single For Long Vodka Cream Pasta

Ingredients:

  • Coarse salt and fresh ground pepper
  • 12 oz pasta; such as penne rigate
  • 1 tbls virgin olive oil
  • 1 tbls butter
  • 2 cloves garlic, minced
  • 2 shallots; minced
  • 1 cup vodka
  • 1 cup chicken broth
  • 1 can (18 oz) crushed tomatoes
  • ½ cup heavy cream
  • 20 leaves fresh basil; shredded or torn

Directions:

Put a large pot of water over high heat for the pasta.  When water boils add salt and penne.  Cook according to pkg directions to al dente.  Drain

Meanwhile, heat a large skillet over medium heat.  Add olive oil, butter, garlic, and shallots.  Gently sauté 3 to 5 minutes to develop their sweetness.  Add vodka and cook to reduce to half, 2 to 3 minutes.  Add chicken broth and tomatoes.  Bring sauce to a bubble, then reduce heat to simmer.  Season with salt and pepper.

Stir cream into the vodka sauce.  When sauce returns to a bubble, remove from heat.  Toss hot pasta with sauce and basil leaves.  Serve immediately along with crusty bread.  Enjoy!

I’d love to hear from you!  Please let me know how these recipes work for you by using the comment box.  Or if you’d like, send me an email at foodflavorfun@foodflavorfun.com.

I hope you’ll come back often and try many of the great recipes available.  Tell you friends about the site!  Help me spread the word about Food ~ Flavor ~ Fun!

You can also find my podcast on iTunes.  Look it up and join me in making and sharing some great tasting meals.

By for now!

Categories : Main Courses
Comments (0)

Hello All!  And welcome to Food~Flavor~Fun!

You’ve arrived at a great 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, joy and great tastes into our lives.   I’m so glad your with me today.  Welcome, Welcome Welcome!

I hope you find something that you’d like to try here.  If you have something in mind, use the search feature to  help find it or just choose a category and scan what is out there for possibilities.

Today, I just felt a little like some down home cooking.  I’m from the gulf coast area where there are plenty of crawfish also known as mudbugs and rice is a staple.  I’m going to share my recipe for Crawfish Etouffee and I usually serve this with a Dirty Rice.  It’s a great combo, full of great flavors. I hope you’ll agree…

Crawfish Etouffee

Ingredients:

  • 1 stick unsalted butter
  • 2 tablespoons all-purpose flour
  • 1 cup chopped yellow onion
  • 1/2 cup chopped celery
  • 1/2 cup chopped green bell pepper
  • 1/4 cup chopped green onion
  • 1 tablespoon minced garlic
  • 2 bay leaves
  • 1 teaspoon salt
  • 1/4 to 1/2 teaspoon cayenne pepper
  • 2 tablespoons dry sherry (I’ll use white wine in a pinch)
  • 1 1/2 cups shrimp, seafood, or chicken stock (the shrimp of seafood stock is preferred, but again in a pinch chicken stock will do)
  • 1 pound crawfish tails
  • 2 teaspoons fresh lemon juice
  • 3 tablespoons chopped fresh parsley, plus more for a garnish
  • 1 recipe of Dirty Rice (below) as an accompaniment

Directions:

In a large pot, melt the butter over medium-high heat.  Add the flour and cook, stirring, to make a light roux.  Add the onions, celery, bell pepper, green onion, garlic, bay leaves, salt, pepper.  Cook, stirring until the vegetables are soft, about 5 minutes.

Add the sherry and cook for 2 to 3 minutes.  Add the stock and crawfish and bring to a boil.  Reduce the heat and simmer until thickened, about 5 minutes.  Add the lemon juice and stir.  Add the parsley, stir and remove from the heat.

Adjust the seasoning to taste.  Serve over Dirty Rice, garnished with additional parsley.

Dirty Rice

Ingredients:

  • 1 pound pork sausage
  • 1 pound chicken livers, finely chopped
  • 1 cup chopped onion
  • 1/2 cup chopped celery
  • 1/2 cup chopped green bell pepper
  • 4 cups hot cooked rice
  • 1/4 cup chopped fresh parsley
  • salt and freshly ground black pepper

Directions:

Cook the sausage and the chicken livers in a large skillet until browned.  Add the vegetables and saute until soft.  Gently, fold in the rice and parsley.  Season to taste with salt and pepper.  Enjoy!

I’d love to hear from you!  Please let me know how these recipes work for you by using the comment box.  Or if you’d like, send me an email at foodflavorfun@foodflavorfun.com

 I hope you’ll come back often and try many of the great recipes available.  Tell you friends about the site!  Help me spread the word about Food ~ Flavor ~ Fun! 

You can also find my podcast on iTunes.  Look it up and join me in making and sharing some great tasting meals.

By for now!

Categories : Main Courses
Comments (0)

Hello All!!!  And welcome back to Food~Flavor~Fun!

A great place to find and share some great recipes that are loaded with flavor, to be prepared and shared with family and friends to bring a lot of fun, joy, and great tastes into all our lives.  I’m so glad that you’ve joined me today!  Welcome!  Welcome!  Welcome!

This has been a great weekend.  We had a graduation party for my daughter.  We had a lot of family and close friends drop by.  What a joy to share these great milestones!

Today I’d like to share a skirt steak marinade that I’ll be having on my menu tonight.  It’s very easy and I just love the flavor.  The name comes from the Shiner Bock beer I use in the marinade.  If you have not learned to use different marinades to add flavor to your meats or brines to add flavor and moisture, you’ve got to give them a try.  Marinades add flavor, tenderize tough cuts and really change up the flavors when using the same cuts of meat.  It will help you not get tired of the same ‘ole thing.  Give this one a shot.  I think your going to like it.

Shiner for your Steak Marinade

Ingredients:

  • 1 tablespoon dried oregano
  • 2 teaspoons dried cumin
  • 1 teaspoon fresh ground black pepper (yes, that pepper mill thing)
  • 1 1/2 teaspoons salt
  • 1/4 cup extra-virgin olive oil
  • 1 tablespoon light brown sugar
  • 1/2 cup Worcestershire sauce
  • 1 bottle (12 ounces) Shiner Bock beer (or other dark beer)
  • 2 pounds skirt steak (flank steak works too)

Directions:

Lay the meat out on a flat surface.  Sprinkle with a pinch of each of the oregano, cumin, pepper and salt.  Work the spices in with your fingers.  Do both sides.  Nobody likes one sided flavor.

Place the remaining spices in a large zipper bag.  Add the oil, sugar, Worcestershire sauce and beer. Seal the bag and squeeze the contents around to mix up the sugar and the spices.  Reopen and add the steak to the bag, re-seal and turn to coat well.  You can refrigerate over night or allow to marinate for several hours.  Longer is better.

Remove the steak from the bag and discard the marinade.  Grill over medium-high heat for 4 minutes per side.  Don’t over cook this cut of meat.

Transfer to a platter and let rest for 10 minutes.  Slice the steak across the grain to make it more tender to eat.  Enjoy!

I’d love to hear from you!  Please let me know how these recipes work for you by using the comment box.  Or if you’d like, send me an email at foodflavorfun@foodflavorfun.com

 I hope you’ll come back often and try many of the great recipes available.  Tell you friends about the site!  Help me spread the word about Food ~ Flavor ~ Fun! 

You can also find my podcast on iTunes.  Look it up and join me in making and sharing some great tasting meals.

By for now!

Categories : Main Courses
Comments (0)

Hello All!  Welcome back to Food~Flavor~Fun.

A great place to find and share some fantastic food ideas that are loaded with flavor, to be prepared and shared with family and friends to bring a lot fun, joy and great tastes into our lives.  I’m really glad that you came for a visit today.  WELCOME!

When I went to the grocery store yesterday, as soon as I walked through the door…there they were.  The first fresh peaches I had seen this year.  So this great recipe had to go on this week’s menu.  Pork chops are great with fruit.  I use peaches, apples, pairs, grapes.  The sweetness of the fruit just makes the flavor of the chops really dance.  And with a glaze and marinade made with Crown Royal, this one is full of flavor and a big winner at my house.  Give it a try!

Crowned Pork Chops and Peaches     crowned pork chops

Ingredients:

  • 1/3 cup Crown Royal blended whiskey
  • 1/4 cup honey
  • 3 tablespoons low-sodium soy sauce
  • 1 tablespoon brown sugar
  • 1 tablespoon extra-virgin olive oil
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon red pepper flakes
  • 1/4 teaspoon fresh ground black pepper
  • 4 medium bone-in pork chops
  • 2-4 peaches, halved and pitted

Directions:

Mix the whiskey, honey, soy sauce, sugar, oil, ginger, pepper flakes and black pepper in a bowl.  Transfer about 6 tablespoons of the mixture to a small microwavable bowl and set aside.

Place the pork chops, peach halves and the rest of the mixture in a large zip-lock bag and toss to coat.  Marinate for about an hour turning the bag over about halfway through.

Grill the pork chops and peaches over medium-high heat for 5 minutes on each side or until the pork chops are done.  Turn the peaches over too!

Nuke the reserved sauce in the microwave on high for 90 seconds and spoon over the pork and peaches when served.

Enjoy!

I’d love to hear from you!  Please let me know how these recipes work for you by using the comment box.  Or if you’d like, send me an email at foodflavorfun@foodflavorfun.com.

I hope you’ll come back often and try many of the great recipes available.  Tell you friends about the site!  Help me spread the word about Food ~ Flavor ~ Fun!

You can also find my podcast on iTunes.  Look it up and join me in making and sharing some great tasting meals.

By for now!

Categories : Main Courses
Comments (0)
Jun
05

Cherry Cobbler

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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 and shared with family and friends to bring a lot of joy, happiness and great tastes into our lives.  I’m so glad your here with me today!  Welcome, welcome, welcome!

When I went to the store last weekend and saw all the bags of fresh cherries, I had a huge craving for Cherry Cobbler.  Next to peach, this is my favorite fruity cobbler.  OK, blackberry is really good too!  It’s not hard to make…pretty simple really.  I like a doughy crust on the bottom and a crispy crust on the top.  This recipe has a middle crust layer.  I think it makes this recipe a little different.  So give this one a shot and grab that vanilla ice cream to add a little ala mode.

Cherry Cobbler

 Ingredients:

  •  5 cups flour
  • 1 tablespoon plus 2 teaspoons salt (divided use)
  • 2 cups shortening
  • 1/2 cup cold water
  • 6 (14.5-ounce cans) cherries packed in water
  • 1 tablespoon cinnamon
  • 2 cups plus 3 tablespoons sugar (divided use)
  • 1/2 cup cornstarch
  • 1/2 cup warm water
  • 2 teaspoons vanilla extract
  • 2 teaspoons nutmeg
  • 2 tablespoons butter

Directions:
Preheat the oven to 350° F. 
For crust, combine flour and 2 teaspoons salt in a bowl; cut in the shortening until the mixture is crumbly. Gradually add water, tossing with a fork until mixture forms a ball. Divide into thirds. Wrap in plastic wrap and flatten into disks.  Roll out crust sections on a lightly floured surface. Spray a cookie sheet with cooking spray. Roll out one of the crusts ¼ inch thick; place on the cookie sheet and bake until golden brown. Remove from oven and cool. (This becomes the center layer of crust between the 2 layers of thickened cherry filling.)

 Meanwhile, drain the cherries and place the juice in a saucepan. Add the cinnamon, 1 tablespoon salt and 2 cups sugar. Mix the cornstarch with the water to make a paste. Stir this into the cherry juice mixture and bring to a slow boil, stirring constantly. Add the cherries and stir to combine. Remove from heat and add the vanilla and nutmeg. Stir to combine.

 Line the bottom of a 9×13-inch pan with one of the uncooked crusts. Pour half of the thickened cherry mixture over the unbaked crust. Place the baked crust on top of the cherry mixture. Top with remaining thickened cherry mixture. Top with the final uncooked crust. Sprinkle with 3 tablespoons sugar and dot with slices of butter. Bake for 40 minutes, or until golden brown. Makes 1 big cobbler, 10 to 12 servings.

  Enjoy!

I’d love to hear from you!  Please let me know how these recipes work for you by using the comment box.  Or if you’d like, send me an email at foodflavorfun@foodflavorfun.com

 I hope you’ll come back often and try many of the great recipes available.  Tell you friends about the site!  Help me spread the word about Food ~ Flavor ~ Fun! 

You can also find my podcast on iTunes.  Look it up and join me in making and sharing some great tasting meals.

By for now!

My Podcast Alley feed! {pca-d544fcf9b40f15cd985bbac4e983cc6e}

Categories : Drinks and Desserts
Comments (0)