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Archive for September, 2010

Sep
28

Stewed Okra and Tomatoes

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

A great place to find and share some great FREE food ideas (FREE 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.  WHY?  ‘Cause few things in life are better than a great tasting meal!  I’m so glad you’ve joined me today.  Welcome!  Welcome!  Welcome!

Be sure to check out the new Kitchen Essentials Shop!  I’ve added some new products this week.  What do your cutting boards look like?  Mine were a bit beaten up.  I have a nice set of bamboo cutting boards for sale.  These are the best and a must have for every kitchen.  They stand up well, and don’t take the edge off your good knives.  Just browse the categories or choose from some of the key words or tags to find items in the store.  And 10% of profits are going to feed the hungry and house the homeless.  I’ll be adding links to the charities that we support.

To find other recipes and past posts, you can either enter search terms and hit enter.  A filtered list will be returned for you.  You can also find the most popular tag words in the left nav.  If you see something that peaks your interest, click on the tag word and all relevant posts will be brought back for you.

Ok, here we go!  Today I’m sharing my recipe for a real southern staple.  Bev, this one is for you.  She asked about a stewed okra recipe.  I’m thrilled to please!  Stewed okra and tomatoes can be served as a side item and is also used in classic Cajun Gumbo.  Several people shy away from okra because they are a bit slimy after they are cooked.  That’s what makes them a great thickening agent for the gumbo.  This recipe is loaded with flavor and can certainly stand on its own.  Give it a try!

 Stewed Okra and Tomatoes

Ingredients:

  • 1 tablespoon olive oil
  • 2 cups yellow onion, large dice
  • 6 cloves garlic, crushed and minced
  • 3 cups fresh okra, sliced in 1/4 to 1/2 inch pieces
  • 3 cups roma tomatoes, diced
  • 1/2 cup red wine vinegar
  • 1 bay leaf
  • 1 tablespoon fresh basil, chopped
  • 1 tablespoon fresh oregano, chopped
  • 1/2 tablespoon fresh thyme, chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon fresh black pepper

Directions:

Add olive oil to a 3-quart or larger saucepan and heat over medium high temperature.  Add the onions and sauté for a few minutes until soft and translucent then add the garlic and stir well, sauté for a few more minutes.  Add the okra, tomatoes and red wine vinegar and stir well to incorporate. Bring to a boil.  Add the bay leaf and fresh herbs stirring well then reduce heat to a slow simmer and cover. Simmer for 30 minutes, stirring about every 10 minutes.  Season to taste with the salt and pepper, and serve.  Enjoy!

I’d love to hear from you!  Please let me know how these recipes work for you by using the comment box below.  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!

Bye for now!

Categories : Veggies and Sides
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Sep
19

Lemonade Chicken

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

A great place to find and share some new FREE food ideas (recipes), to be prepared and shared with family and friends, to bring a lot of fun, joy and great taste into all our lives.  Why?  ‘Cause few things in life beats a great tasting meal with friends!  I’m so glad your here with me today.  Welcome!  Welcome!  Welcome!

Be sure to check out the new Kitchen Essentials Shop!  I’ve added some new products this week.  What do your cutting boards look like?  Mine are a bit beaten up.  I have a nice set of bamboo cutting boards for sale.  These are the best and a must have for every kitchen.  They stand up well, and don’t take the edge off your good knives.  Just browse the categories or choose from some of the key words or tags to find items in the store.  And 10% of profits are going to feed the hungry and house the homeless.  I’ll be adding links to the charities that we support.

To find other recipes and past posts, you can either enter search terms and hit enter.  A filtered list will be returned for you.  You can also find the most popular tag words in the left nav.  If you see something that peaks your interest, click on the tag word and all relevant posts will be brought back for you.

Ok, on the what you’ve been waiting for:  A new way to prepare that chicken breast!  Are you like me?  Sometimes you get tired of the way your fixing chicken breasts.  We eat them a lot at my house.  Probably at yours too.  They are low in fat, a great source of quality protein.  On the bad side, if not prepared well, they can be dry and chewy.  They need to be cooked through to a high temperature (165°F. on a meat thermometer), but don’t overcook them.  Try to be gentle.  The Lemonade Chicken is an easy marinade, with an asian flare with the ginger root and lemon peel.  Give it a try!

Lemonade Chicken

Ingredients:

  • 1 (6 ounce) can of frozen lemonade concentrate
  • 1/4 cup low-sodium soy sauce
  • 1 teaspoon salt
  • 2 garlic cloves, peeled
  • 2 teaspoons fresh ginger, peeled and coarsely chopped
  • 1 teaspoon lemon zest
  • 1/4 teaspoon paprika
  • 1/2 teaspoon fresh ground black pepper
  • 4 boneless, skinless chicken breasts

Directions:

Combine the lemonade concentrate with soy sauce, garlic, ginger, lemon zest, paprika, salt and pepper in a blender and blend until smooth.  Rinse and dry the chicken breasts and place them in a resealable plastic bag.  Reserve a 1/2 cup of the marinade for basting.  Pour the rest of the marinade over the chicken, seal the bag and mix to coat all pieces.  Allow the chicken to marinate for at least 1 hour in the refrigerator, turning over about half way through.  For even more flavor, do this the night before and let them marinate over night.

Preheat grill to high heat.  Remove the chicken from the bag and discard the marinade.  Place the chicken on the hot grill.  Turn the grill down to medium-high heat.  Cook the chicken for 10 minutes on each side, basting occasionally with reserved marinade.  Grill until the breasts have an internal temperature of 165°F.  Makes 4 servings.  Enjoy!

Try serving this along with my Japanese Fried Rice on the side.

I’d love to hear from you!  Please let me know how these recipes work for you by using the comment box below.  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!

Bye for now!

Categories : Main Courses
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Sep
11

Herbed Sea Scallops

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

A place to find and share some great FREE food ideas (recipes), to be prepared and shared with family and friends to bring a lot of fun, joy, and great tastes into all our lives.  Why?  Cause there are few things in life better than a great tasting meal!  I’m so glad you dropped by today…Welcome!  Welcome!  Welcome!

I’ve been adding products to the Food~Flavor~Fun Kitchen Essentials Shop all week.  Click on the Shop tab to take a look!  Remember that 10% of profits go to feed the hungry and house the homeless.  There is more than enough abundance in this world that people should not be going hungry or without a place to hang their hat. 

To find other recipes and past posts, you can either enter search terms and hit enter.  A filtered list will be returned for you.  You can also find the most popular tag words in the left nav.  If you see something that peaks your interest, click on the tag word and all relevant posts will be brought back for you.

Ok, on to today’s recipe.  Do you like Sea Scallops?  Man, I do!  Great taste, full of flavor, and the texture is pleasure as long as they are not over cooked.  A couple of important things to keep in mind when cooking seafood.  One, start with fresh seafood of fish.  If it smells fishy, it’s not fresh!  Start with quality!  Second, don’t over season.  You want to amplify the great natural taste of your seafood or fish, not overwhelm it.  And lastly, don’t overcook it.  Fish and other seafoods tend to cook quickly and will turn to chewy rubber when over done.  You want it done through, but not over done.  Be gentle.

Ok, here you go.  A great Herbed Sea Scallop recipe, with a great sauce.  This can be a main course served with a wild rice pilaf or a smaller serving without the rice as an appetizer.  Give it a try sometime!

Herbed Sea Scallops 

Ingredients:

  • 1 1/2 pounds fresh sea scallops
  • 1 teaspoon salt
  • 1/2 teaspoon fresh ground black pepper (yep, use that pepper mill)
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon paprika
  • 1/4 cup fresh basil leaves, finely chopped
  • flour for dusting
  • 1/4 cup dry white wine
  • 1 shallot, finely chopped
  • 1 cup fresh mushrooms, quartered
  • 2 tablespoons butter (it’s only 2 tablespoons for all those scallops, it will be ok)
  • 3 tablespoons all-purpose flour
  • 1 cup Gruyere cheese, grated

Directions:

Mix the salt, pepper, garlic powder, paprika and basil in a small bowl.  Rinse and dry the sea scallops.  Lay the sea scallops out on a large plate and season evenly on both sides.  Dust the scallops with flour.  Saute’ over medium-high heat in a pan lightly coated with a non-stick cooking spray and a little olive oil.  Cook scallops until golden brown on both sides.  Remove the scallops from the pan.

To the drippings in the pan, add the wine, shallot and mushrooms; cook for approximately 3-4 minutes.

In a separate saucepan, melt butter over medium heat, then add the 3 tablespoons of flour.  Stir this constantly.  This is to make a blonde roux to thicken your sauce.  Do not let the flour brown (thus blonde).  It does need to cook very long; 2 to 3 minutes should do it.  But don’t cut it short or your sauce will taste like flour.

Pour shallots, mushrooms and liquid from your other pan into your roux.  Mix well.  Sir the scallops and any liquid into the sauce.  If the sauce gets too thick, you can add some clam juice, fish or chicken stock.

To serve, transfer the scallops and sauce onto 4 oven safe serving plates or baking dishes, top with grated cheese and place under the broiler for a minute or two, until the cheese is melted and browned a little.  Makes 4 main course servings.  Enjoy!

I’d love to hear from you!  Please let me know how these recipes work for you by using the comment box below.  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!

Bye for now!

Categories : Main Courses
Comments (0)
Sep
05

Mint Julep Cupcakes

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

A great place to find and share some great FREE recipes, to be prepared and shared with family and friends, to bring a lot of fun and good times into all our lives.  Why?  ‘Cause few things in life are better than a great tasting meal.  I’m so glad that you’ve joined me today.  Welcome, welcome, welcome!

I’ve been adding products to the Food~Flavor~Fun Kitchen Essentials Shop all week.  Click on the Shop tab to take a look!  Remember that 5% of profits go to feed the hungry and house the homeless. 

To find other recipes and past posts, you can either enter search terms and hit enter.  A filtered list will be returned for you.  You can also find the most popular tag words in the left nav.  If you see something that peaks your interest, click on the tag word and all relevant posts will be brought back for you.

When you hear “Mint Julep”, you know your in the south.  A famous drink sipped on many a porch for over one hundred years.  Today’s recipe is a dessrt twist on that famous beverage.  These are great for an old fashioned southern picnic.  Give them a try for your Labor Day gathering.  I hope you enjoy them.

Mint Julep Cupcakes

Ingredients:

  • 1/2 cup unsalted butter, softened
  • 1 cup sugar
  • 4 eggs
  • 4 ounces bittersweet chocolate, melted and slightly cooled
  • 1 cup flour
  • 1 teaspoon vanilla extract
  • 3 teaspoons mint extract
  • 1 tablespoon bourbon
  • 1 recipe minty whipped cream (follows)
  • 1 recipe spiked chocolate sauce (follows)

Directions:

Preheat oven to 350° F.  Grease and flour a 12-cup cupcake pan.

In a mixing bowl, cream butter and sugar for 3-5 minutes or until light and fluffy.  Beat in the eggs, one at a time.  Mix in the melted chocolate, flour, vanilla and mint extract.  Stir in the bourbon.  Spoon into the pan and bake 15 minutes, or until a toothpick inserted in the center comes out clean.  Let cool completely.

To assemble:  Split the cupcakes in half horizontally.  Top the bottom halves with minty whipped cream.  Replace the tops.  Place on a serving plate and spoon spiked chocolate sauce over the top.  Garnish with fresh mint leaves.  Makes 12 cupcakes.

Minty Whipped Cream

Beat 2 (8-ounce) packages of cream cheese with 1/2 cup powdered sugar in a mixing bowl. Beat in 1 cup heavy cream and 1/2 teaspoon mint extract.  Refrigerate.

Spiked Chocolate Sauce

In a saucepan, over low heat, whisk together 1/4 cup heavy cream, 1/2 cup sugar, 2 ounces chopped semisweet chocolate and 1 tablespoon unsalted butter until combined.  Remove from heat and stir in 1 tablespoon of bourbon.  Let cool at least 15 minutes.  Enjoy!

I’d love to hear from you!  Please let me know how these recipes work for you by using the comment box below.  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!

Bye for now!

Categories : Drinks and Desserts
Comments (0)