Photo credit: www.bsaphotography.com
One of my most favorite hobbies is to cook
in the kitchen for my family.
Living in New Orleans, we have a certain way of doing things around here.
That’s just what
My Recipe Box is for!
Whether it’s making New Orleans style BBQ Shrimp
or baking chocolate pie-
‘My Recipe Box’ will have some of my most coveted dishes for you to enjoy with your family just as I have with mine for many years!
in the kitchen for my family.
Living in New Orleans, we have a certain way of doing things around here.
That’s just what
My Recipe Box is for!
Whether it’s making New Orleans style BBQ Shrimp
or baking chocolate pie-
‘My Recipe Box’ will have some of my most coveted dishes for you to enjoy with your family just as I have with mine for many years!
Vegetable & Beef Soup
Anyone that knows me, knows my favorite weather is the coldest of winter with overcast skies.
The gloomier the better!
There is nothing better to brighten those days or nights up than this delicious soup.
Trust me, it’s made with an entire spring garden. You can basically empty out any veggie from your fridge that is about to go bad!
The more you add, the yummier it is. Trust me.
The gloomier the better!
There is nothing better to brighten those days or nights up than this delicious soup.
Trust me, it’s made with an entire spring garden. You can basically empty out any veggie from your fridge that is about to go bad!
The more you add, the yummier it is. Trust me.
You will need:
•About 2 lbs. of beef stew meat. Make sure to cut into smaller cubes or pieces.
•About 9 cups of chicken stock
• 1 can of Stewed tomatoes
• 1 can of tomato sauce
• 1 can of Rotel tomatoes and green chilis
• 1 large yellow onion
• 1 can of yellow corn
• About 30 frozen & chopped green beans
(or half a can)
• About 3 cups of frozen green peas (or 1 can)
• About 30 broccoli florets cut into smaller pieces
• About 10 small red new potatoes
• About 4 or 5 carrots sliced into small medallions
cut into small pieces.
• 2 cups of Strozzapreti pasta
• Salt & pepper to taste
• About 6 dashes of CRYSTAL hot sauce
Now...
•About 2 lbs. of beef stew meat. Make sure to cut into smaller cubes or pieces.
•About 9 cups of chicken stock
• 1 can of Stewed tomatoes
• 1 can of tomato sauce
• 1 can of Rotel tomatoes and green chilis
• 1 large yellow onion
• 1 can of yellow corn
• About 30 frozen & chopped green beans
(or half a can)
• About 3 cups of frozen green peas (or 1 can)
• About 30 broccoli florets cut into smaller pieces
• About 10 small red new potatoes
• About 4 or 5 carrots sliced into small medallions
cut into small pieces.
• 2 cups of Strozzapreti pasta
• Salt & pepper to taste
• About 6 dashes of CRYSTAL hot sauce
Now...
In a large bowl add stew meat and season with worstershire sauce, onion powder, garlic powder, Tony’s seasoning, salt and pepper toss around until coated well.
•Add beef to large pot on medium heat.
Sear on both sides until nice and brown and starts to caramelize.
• Sauté and caramelize yellow onion in a cast iron skillet
•Add chicken stock and all of your ingredients EXCEPT PASTA.
*Note* That if it seems too thick, add more chicken stock. There are many ingredients, so this recipe will call for a lot of stock.
If you use water, remember that will reduce the amount of flavor you have going on in your soup.
* Also, if it tastes like it is missing something, it probably is. SALT. Don’t be afraid to use it. Just taste as you go.
• Your soup will be ready once the fresh carrots and potatoes are soft. That is the perfect timer.
• Lastly, add your pasta. *Note* This will absorb alot of of your liquid, so make sure that you continue to add stock as needed. This is a SOUP not Stew. Stews are much more thick. Although there are many ingredients in here, it still needs to have a lot of liquid, as a soup should.
•Add beef to large pot on medium heat.
Sear on both sides until nice and brown and starts to caramelize.
• Sauté and caramelize yellow onion in a cast iron skillet
•Add chicken stock and all of your ingredients EXCEPT PASTA.
*Note* That if it seems too thick, add more chicken stock. There are many ingredients, so this recipe will call for a lot of stock.
If you use water, remember that will reduce the amount of flavor you have going on in your soup.
* Also, if it tastes like it is missing something, it probably is. SALT. Don’t be afraid to use it. Just taste as you go.
• Your soup will be ready once the fresh carrots and potatoes are soft. That is the perfect timer.
• Lastly, add your pasta. *Note* This will absorb alot of of your liquid, so make sure that you continue to add stock as needed. This is a SOUP not Stew. Stews are much more thick. Although there are many ingredients in here, it still needs to have a lot of liquid, as a soup should.
This recipe is super good with cheddar crustinis or even grilled cheeses! It is so good to dip. Your family will truly thank you for heating them up on a cold night with this deliciousness.
And what makes it even better, LEFTOVERS! And if there are too much leftover, then freeze it for next month or so!
And what makes it even better, LEFTOVERS! And if there are too much leftover, then freeze it for next month or so!
Oven Roasted Cauliflower with Whipped Feta Dip
As much as I like to serve sweets, I do make it a point to make some really good veggie options for dinner as well. I have found that the more thought and effort I put into creating a veggie dish, the likelihood that my kids would not only eat it, but also like it. Not always, but most of the time.
One of my go-to’s is always this dish.
It is super simple and everyone loves it! Check it out!
One of my go-to’s is always this dish.
It is super simple and everyone loves it! Check it out!
You will need:
One head of cauliflower
Olive oil
Salt
Cracked pepper
For the feta dip:
1 cup feta cheese
1/2 cup sour cream
1/4 teaspoon of Salt
5 rotations of Cracked black pepper
One head of cauliflower
Olive oil
Salt
Cracked pepper
For the feta dip:
1 cup feta cheese
1/2 cup sour cream
1/4 teaspoon of Salt
5 rotations of Cracked black pepper
For the cauliflower:
With your kitchen sheers cut off the florets and line them on your greased cookie sheet.
With your kitchen sheers cut off the florets and line them on your greased cookie sheet.
Starting out, the florets will be large. Once you have snipped them all from your head of cauliflower, go back and cut each large floret in half making them medium sized.
Then drizzle your olive oil very generously over the cauliflower. Sprinkle salt and pepper to taste and then toss with your hands.
Place in a preheated 375 degree oven for about 25 minutes or until the bottoms caramelize and the tops start to brown.
While they are roasting begin your feta dip.
While they are roasting begin your feta dip.
In your blender add your ingredients and pulse until the feta and sour cream are incorporated. With a rubber spatula stir the bottom and sides mixing them together.
*Be sure not to over mix because this will lead to a very runny dip.
The consistency should be thick with the feta being mostly pulverized.
Once your whipped feta dip is completed, place into freezer to chill until cauliflower is ready.
*Be sure not to over mix because this will lead to a very runny dip.
The consistency should be thick with the feta being mostly pulverized.
Once your whipped feta dip is completed, place into freezer to chill until cauliflower is ready.
Make sure to serve the cauliflower hot and the dip chilled.
Seriously, this dip is SO SIMPLE. You and your family will love it! I made it for Thanksgiving last year and it was a knockout!
It is always a good thing when you can make a veggie dish your kids will enjoy.
Then, you can serve them desert without a guilty conscience!
Enjoy, my friends.
Seriously, this dip is SO SIMPLE. You and your family will love it! I made it for Thanksgiving last year and it was a knockout!
It is always a good thing when you can make a veggie dish your kids will enjoy.
Then, you can serve them desert without a guilty conscience!
Enjoy, my friends.
Nolapapa's
Peanut Butter Cookies
Peanut Butter Cookies
Life is crazy right now. I know it is the craziest I have ever seen. All of a sudden, we have an unprecedented amount of free time.
I cannot imagine how bored I would be if I didn't have my kids to run behind. Thankfully, I am able to teach them some things I personally love to do in my spare time. One thing I personally love is to cook and bake. I figured this idle time is perfect to pull out some of my childhood classics.
Everyone knows and usually loves the old fashioned
Peanut Butter Cookie. I know my family sure does. However, I tweaked this recipe to make it my own.
Give it a shot! They are super easy to make
and absolutely delicious!
I cannot imagine how bored I would be if I didn't have my kids to run behind. Thankfully, I am able to teach them some things I personally love to do in my spare time. One thing I personally love is to cook and bake. I figured this idle time is perfect to pull out some of my childhood classics.
Everyone knows and usually loves the old fashioned
Peanut Butter Cookie. I know my family sure does. However, I tweaked this recipe to make it my own.
Give it a shot! They are super easy to make
and absolutely delicious!
First things first, grab your ingredients...
• 1 cup white sugar
• 1 cup brown sugar
• 1 cup salted butter
• 1 cup creamy peanut butter
• 2 eggs
• 2 1/2 cup all purpose flour
• 1 teaspoon salt
• 1 1/2 teaspoon baking soda
• 1 teaspoon baking powder
In a large mixing bowl cream together softened butter, sugars, peanut butter, then add eggs.
In another bowl, sift dry ingredients: flour, baking powder,
baking soda, salt
Then, gradually add the dry ingredients to the creamed butter mixture on low speed until all is incorporated and mixed thoroughly.
Once your batter is made, wrap with plastic wrap and refrigerate for AT LEAST ONE HOUR.
• 1 cup brown sugar
• 1 cup salted butter
• 1 cup creamy peanut butter
• 2 eggs
• 2 1/2 cup all purpose flour
• 1 teaspoon salt
• 1 1/2 teaspoon baking soda
• 1 teaspoon baking powder
In a large mixing bowl cream together softened butter, sugars, peanut butter, then add eggs.
In another bowl, sift dry ingredients: flour, baking powder,
baking soda, salt
Then, gradually add the dry ingredients to the creamed butter mixture on low speed until all is incorporated and mixed thoroughly.
Once your batter is made, wrap with plastic wrap and refrigerate for AT LEAST ONE HOUR.
Once your dough is very firm, unwrap plastic wrap and make ping pong ball size dough balls and place four to each row, spaced about 2 inches apart using a silpat baking sheet.
Then, for the iconic fork press, use a large dinner fork and press it on top of the cookie dough ball in a curved motion.
I placed my cookies too close together in the above picture.
Do not do that. lol
Place cookies in a preheated 375 degree oven for 10 minutes.
Then, for the iconic fork press, use a large dinner fork and press it on top of the cookie dough ball in a curved motion.
I placed my cookies too close together in the above picture.
Do not do that. lol
Place cookies in a preheated 375 degree oven for 10 minutes.
Making and baking delicious food in this unsettling time not only changes the mood in your home, but it makes it smell yummy too! What do you like to bake during quarantine? Do you have some favorites? Let me know! We are all in this together.
Oreo Bread
First things first. Grab your ingredients.
Now, lets get to it.
For the bread:
1 cup of all purpose flour
1 cup of white sugar
2 eggs (beaten)
1/2 cup butter (softened)
1 teaspoons of baking soda
1/2 teaspoon of salt
15 crushed Oreos
Non stick spray
1.5 quart Pyrex bread loaf pan
For the icing:
About 2 cups of confectioners sugar
About 1 teaspoon of milk
1 cup of all purpose flour
1 cup of white sugar
2 eggs (beaten)
1/2 cup butter (softened)
1 teaspoons of baking soda
1/2 teaspoon of salt
15 crushed Oreos
Non stick spray
1.5 quart Pyrex bread loaf pan
For the icing:
About 2 cups of confectioners sugar
About 1 teaspoon of milk
•First, preheat your oven to 375 degrees
•In a large mixing bowl, cream together butter and sugar.
•add eggs (one by one)
•add salt and baking soda
•add flour
•add crushed Oreos
•In a large mixing bowl, cream together butter and sugar.
•add eggs (one by one)
•add salt and baking soda
•add flour
•add crushed Oreos
Once batter is made with all of the ingredients incorporated very well, pour mixture into well oiled Pyrex bread pan.
The mixture should be a little more than half way in the pan. (If it is too much the batter will overflow.)
Bake for about 35-45 minutes, or until baked through and through.
Using a knife of toothpick- stick in the middle and see if it comes out clean.
If completely baked, let cool for about 15 minutes.
While bread is cooling make your icing.
•Add confectioners sugar and milk and beat together until very smooth.
(The consistency should be thick yet not too pastey and not too runny. You should be able to drizzle it and it sit on top of the bread and not be absorbed. )
*You may need to tweak the amounts of each ingredient slightly to get your proportions correct.
Once the loaf is cooled, with a dull knife go along the edge so it can release easily from pan. Carefully flip over onto a serving platter and slice. You can either drizzle icing over it entirely or individually.
The mixture should be a little more than half way in the pan. (If it is too much the batter will overflow.)
Bake for about 35-45 minutes, or until baked through and through.
Using a knife of toothpick- stick in the middle and see if it comes out clean.
If completely baked, let cool for about 15 minutes.
While bread is cooling make your icing.
•Add confectioners sugar and milk and beat together until very smooth.
(The consistency should be thick yet not too pastey and not too runny. You should be able to drizzle it and it sit on top of the bread and not be absorbed. )
*You may need to tweak the amounts of each ingredient slightly to get your proportions correct.
Once the loaf is cooled, with a dull knife go along the edge so it can release easily from pan. Carefully flip over onto a serving platter and slice. You can either drizzle icing over it entirely or individually.
Once cooled and, in lieu of the icing- spread salted butter on top and broil until the top is slightly crispy.
This will give you a less sweet option than it’s counterpart- and it is equally if not more delicious!
I hope you enjoy this yummy treat as much as me and my family do! It has quickly became a staple here at our home and I am sure it will become one for yours as well!
This will give you a less sweet option than it’s counterpart- and it is equally if not more delicious!
I hope you enjoy this yummy treat as much as me and my family do! It has quickly became a staple here at our home and I am sure it will become one for yours as well!
Christmas Crinkle Cookies
The Holidays come in so fast and sometimes it’s hard to find a good fail-proof option to make for a party or even at home for the kids. This Christmas Crinkle cookie is super easy and fun to make! My oldest and I had a great time making the batter. It is almost like a homemade brownie batter. Actually- IT IS a homemade brownie batter. But when you roll each spoonful in powdered sugar it becomes a snowy delight and perfect for Christmas! We love them and I know you will too!
Ingredients:
1 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking powder
1/4 teaspoon salt
3/4 cup granulated sugar
1/4 cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
1/2 teaspoon salt
1 cup powdered sugar, for coating the cookies
Prep:
In a medium bowl mix your dry ingredients. (Flour, salt, cocoa, baking powder Whisk together and set aside.
With a stand mixer mix oil and sugar until light and fluffy. (About 2 minutes)
Add in eggs, & vanilla
Beat in medium speed until all combined.
Then gradually fold in flour mixture & beat on
low speed until combined.
Then wrap with plastic wrap and chill for
AT LEAST 3 HOURS. (I like to let mine sit overnight.)
Making your cookies:
Open cookie dough and spoon out a small spoonful. Drop into powdered sugar and roll around until
VERY WELL COATED and small ball forms. The more sugar you have the better the outcome of the cookie.
Place each ball onto a cookie sheet that is lined with parchment paper or silpat.
Space about an inch apart.
Bake
At 350 degrees for about 8-10 minutes.
Let cool for about 5 minutes.
1 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking powder
1/4 teaspoon salt
3/4 cup granulated sugar
1/4 cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
1/2 teaspoon salt
1 cup powdered sugar, for coating the cookies
Prep:
In a medium bowl mix your dry ingredients. (Flour, salt, cocoa, baking powder Whisk together and set aside.
With a stand mixer mix oil and sugar until light and fluffy. (About 2 minutes)
Add in eggs, & vanilla
Beat in medium speed until all combined.
Then gradually fold in flour mixture & beat on
low speed until combined.
Then wrap with plastic wrap and chill for
AT LEAST 3 HOURS. (I like to let mine sit overnight.)
Making your cookies:
Open cookie dough and spoon out a small spoonful. Drop into powdered sugar and roll around until
VERY WELL COATED and small ball forms. The more sugar you have the better the outcome of the cookie.
Place each ball onto a cookie sheet that is lined with parchment paper or silpat.
Space about an inch apart.
Bake
At 350 degrees for about 8-10 minutes.
Let cool for about 5 minutes.
From our family to you, Merry Christmas and Happy Holidays!
You cannot really go wrong with Oreos right? Especially when they are baked into a sweet bread, then drizzled with a white icing. It is simply delicious. My Oreo bread is also a really good bartering system to make sure your kids behave. (At least it works for me!)
You can also take this bread loaf to any dinner party and your friends will thank you for the next two months. Seriously. It is THAT good.
But between you and me- the best part is that this recipe is incredibly easy to make. It’s a sinch!
You can also take this bread loaf to any dinner party and your friends will thank you for the next two months. Seriously. It is THAT good.
But between you and me- the best part is that this recipe is incredibly easy to make. It’s a sinch!
New Orleans Style
Roast Beef Debris Po-Boy
Roast Beef Debris Po-Boy
I don’t know what it is about spring time but one of my most favorite things to do is munch on a hot roast beef poboy outside on a patio. In New Orleans, there are so many different restaurants to choose from that offer this yummy sandwich and most have the perfect patio to enjoy them on.
But, what if I told you that you could make this at home and it would rival any restaurant you could find?
Well, you definitely can and it is ridiculously easy to make! Check it out!
But, what if I told you that you could make this at home and it would rival any restaurant you could find?
Well, you definitely can and it is ridiculously easy to make! Check it out!
First, make sure you have the
necessary utensils & ingredients
necessary utensils & ingredients
•6 qt. Cast iron dutch oven (at least 6qt)
•Metal tongs
•Metal tongs
•1 large beef chuck pot roast
• 1 large yellow onion
• 6-8 cloves of garlic depending how large they are.
•Salt & cracked pepper
• Worcestershire sauce
• 1 large yellow onion
• 6-8 cloves of garlic depending how large they are.
•Salt & cracked pepper
• Worcestershire sauce
For the sandwich:
•12 inch loaf of Light and airy french bread
(In NOLA we are lucky enough to have Leidenheimer French bread.)
If you cannot get that particular brand just make sure its light and airy.
•Mayo
•Sliced tomatoes
•Shredded lettuce
•Dill pickle slices
(In NOLA we are lucky enough to have Leidenheimer French bread.)
If you cannot get that particular brand just make sure its light and airy.
•Mayo
•Sliced tomatoes
•Shredded lettuce
•Dill pickle slices
Now lets get started!
Make sure you pick a lean Chuck Roast.
I find that Costco has great meat selections. They come two to a pack and you can freeze the other for another day.
I find that Costco has great meat selections. They come two to a pack and you can freeze the other for another day.
First, rub the meat with sea salt and cracked pepper on both sides.
Pre heat oven to 400 degrees.
Dribble dutch oven with a generous amount of olive oil.
On stove top with medium/high heat warm dutch oven
Place roast in heated dutch oven and sear all sides until brown flipping with metal tongs.
Once roast is browned fill with water just below top of meat.
Dribble dutch oven with a generous amount of olive oil.
On stove top with medium/high heat warm dutch oven
Place roast in heated dutch oven and sear all sides until brown flipping with metal tongs.
Once roast is browned fill with water just below top of meat.
Peel and cut your onion and garlic cloves.
Add onion and garlic and place in pre heated oven for about 3 hours.
Check roast after about an hour and a half.
*make sure water level is still about half way up roast and place back into oven for duration of time.
Check roast after about an hour and a half.
*make sure water level is still about half way up roast and place back into oven for duration of time.
After about 3 hours of cooking or until the meat is falling appart and very tender- take out of oven.
With metal tongs shred beef very finely.
With metal tongs shred beef very finely.
Add 1 teaspoon of salt and about 10 rotations of cracked pepper.
Add 4 shakes of Worcestershire sauce.
Continue to break apart meat and incorporate salt, pepper and sauce very well.
Pick out any fatty pieces and discard.
Add 4 shakes of Worcestershire sauce.
Continue to break apart meat and incorporate salt, pepper and sauce very well.
Pick out any fatty pieces and discard.
Now it’s time to make your poboy!
Slice 6’’ of French bread in half and butter then toast.
Once bread is slightly browned:
•add a generous amount of mayonnaise to each piece.
•then a generous portion of roast beef, then topping with lettuce, tomato and pickle.
Slice 6’’ of French bread in half and butter then toast.
Once bread is slightly browned:
•add a generous amount of mayonnaise to each piece.
•then a generous portion of roast beef, then topping with lettuce, tomato and pickle.
Since the 1920’s, Poboys have been a part of New Orleans’ culinary fabric. Whether it is shrimp, hot sausage, oyster or roast beef... The locals and tourists alike dream of these sandwiches. In my humble opinion, there is no reason that someone in Boise, Idaho shouldn’t be able to enjoy such a classic staple in their own home without traveling to New Orleans.
However, we would love for everyone- from Boise to Bangor to come on down to NOLA and see what the rave is all about! Until then, try out my yummy recipe and please let me know what you think!
Southern Pecan Pralines
Some of my fondest memories growing up were the smells coming from my grandmother's kitchen. We were always so excited after Halloween because we knew that she was going to be baking in her kitchen from Thanksgiving until New Years. I have been replicating some of those very recipes for years now because just one whiff transports me back in time in just a matter of seconds.
Pralines are a staple in the south. The way they crumble and melt in your mouth ensures them to be a unique addition to any dessert spread.
There are many different variations and over the years I have perfected my very own.
There are many different variations and over the years I have perfected my very own.
Pralines can also be pretty tricky. There is a certain technique to ensure these treats are perfect. Not allowing the mixture to cool long enough makes them sticky and not the consistency that you are looking for..
Making sure you have all the necessary utensils are very important.
A few of them are:
wooden spoon-
My wooden spoon I have had for years and it is key to scraping the bottoms of pots so you do not damage the surfaces. When using your wooden spoon make sure you designate either sweet or savory dishes for its lifespan because certain foods seep into the wood.
2 quart sauce pan-
It is important that it is non stick, light weight and
easy to handle.
candy thermometer-
When making anything like pralines, fudge, caramel, etc. a candy thermometer is critical. It gives you a fail proof reading, letting you know when exactly your treats are ready for the next step.
silpat-
Making sure you have all the necessary utensils are very important.
A few of them are:
wooden spoon-
My wooden spoon I have had for years and it is key to scraping the bottoms of pots so you do not damage the surfaces. When using your wooden spoon make sure you designate either sweet or savory dishes for its lifespan because certain foods seep into the wood.
2 quart sauce pan-
It is important that it is non stick, light weight and
easy to handle.
candy thermometer-
When making anything like pralines, fudge, caramel, etc. a candy thermometer is critical. It gives you a fail proof reading, letting you know when exactly your treats are ready for the next step.
silpat-
A silpat is a rubber mat that is used instead of parchment or wax paper. They are reusable and much more efficient and are much cheaper over time than the others.
My silpat has come in handy for years!
Ingredients:
1 1/2 cups white granulated sugar
1 1/2 cups light brown sugar
1/8 teaspoon salt
2 tablespoons light corn syrup
(helps prevent crystallization of mixture)
1 cup sour cream
2 tablespoons butter
1 teaspoon vanilla extract (high quality)
1/2 teaspoon baking soda
1 1/2 - 2 cups of chopped pecans
(depending on how much you like them)
Getting started:
Butter the sides of sauce pan.
Place sugars, salt, corn syrup, sour cream and
butter into pan.
Over medium heat stir consistently with wooden spoon until mixture comes to a boil.
Add your candy thermometer to the side of your pan and continue to cook, until your reach exactly 240 degrees, stirring occasionally.
Cooling the mixture:
You can either do "cold water test" which is where you take some of the mixture onto a spoon and dip it into cold water, it should flatten down when you press it.
Or you can let the mixture cool for about 5-6 minutes.
Once cooled add vanilla and nuts.
Beating:
Beat for 2 minutes with your wooden spoon until
mixture loses its glossy shine.
When the mixture is no longer shiny -VERY QUICKLY- drop spoonfuls down on your silpat. This is a very fast process and the quicker you get the mixture out of the pot and onto your mat, the better your pralines will look.
Cooling pralines:
It takes just a few minutes for them to cool.
The smell of your kitchen right now is the stuff traditions are made from!
Don't worry If your pralines did not come out pretty.
Its ok! It takes many times to perfect your technique.
Practice makes perfect!
If they came out beautiful, congratulations!
Either way, Im sure they will disappear in a matter or hours!
Yields: around 18
My silpat has come in handy for years!
Ingredients:
1 1/2 cups white granulated sugar
1 1/2 cups light brown sugar
1/8 teaspoon salt
2 tablespoons light corn syrup
(helps prevent crystallization of mixture)
1 cup sour cream
2 tablespoons butter
1 teaspoon vanilla extract (high quality)
1/2 teaspoon baking soda
1 1/2 - 2 cups of chopped pecans
(depending on how much you like them)
Getting started:
Butter the sides of sauce pan.
Place sugars, salt, corn syrup, sour cream and
butter into pan.
Over medium heat stir consistently with wooden spoon until mixture comes to a boil.
Add your candy thermometer to the side of your pan and continue to cook, until your reach exactly 240 degrees, stirring occasionally.
Cooling the mixture:
You can either do "cold water test" which is where you take some of the mixture onto a spoon and dip it into cold water, it should flatten down when you press it.
Or you can let the mixture cool for about 5-6 minutes.
Once cooled add vanilla and nuts.
Beating:
Beat for 2 minutes with your wooden spoon until
mixture loses its glossy shine.
When the mixture is no longer shiny -VERY QUICKLY- drop spoonfuls down on your silpat. This is a very fast process and the quicker you get the mixture out of the pot and onto your mat, the better your pralines will look.
Cooling pralines:
It takes just a few minutes for them to cool.
The smell of your kitchen right now is the stuff traditions are made from!
Don't worry If your pralines did not come out pretty.
Its ok! It takes many times to perfect your technique.
Practice makes perfect!
If they came out beautiful, congratulations!
Either way, Im sure they will disappear in a matter or hours!
Yields: around 18
I remember as a little boy the happiness I felt for the first pie or cookie she took out of the oven. The pure anticipation was almost too much to handle!
All of those tradtions I think are so important to pass down to my children. I want to see their excitement when they come home from school and smell pralines as they walk up the drive way. I want to hear their joy when I ask them to help me roll out the cookie dough to make Christmas stars. To me, Traditions are an integral part of growing up and I feel it is my responsibility to keep the magic alive, and hopefully these recipes will help allow you and your family to create your own Christmas traditions in the kitchen.
All of those tradtions I think are so important to pass down to my children. I want to see their excitement when they come home from school and smell pralines as they walk up the drive way. I want to hear their joy when I ask them to help me roll out the cookie dough to make Christmas stars. To me, Traditions are an integral part of growing up and I feel it is my responsibility to keep the magic alive, and hopefully these recipes will help allow you and your family to create your own Christmas traditions in the kitchen.
May you and your family have a beautiful and Happy Holiday season!
Lemon Ice Box Pie
If you ever wondered what pie could truly represent the south, this would be it. The lemon ice box pie is a perfect balance of tangy filling topped with a sweetened whipped cream frozen ontop of a salty and sweet graham cracker crust. When it gets unbearably hot down here, there are only two things that can help: A swimming pool, and treats from a freezer. This pie may not make it cooler outside, but it definitely will help you forget about it!
The crust:
For starters you need a crust. You have a couple of options. You can either make one, or you can buy one. I strongly suggest you make one because you can make it thicker and touch saltier than a store bought crust. They are super easy to make and it is totally worth the extra time spent.
Pre heat oven to 375 degrees:
• 1 1/2 packages of graham crackers
• 1/2 cup of butter
• 3 shakes of salt from a salt shaker
• rubber spatula
• cooking spray
• oven safe pie plate
In a gallon size zip lock bag add a package and a half of graham crackers. Seal bag and beat with a rolling pin. After crackers are broken appart, then roll pin over the bag until they become the perfect texture. A graham powder is perfect.
Then, put contents of bag into a large mixing bowl.
add half cup of melted butter and salt. Incorporate the butter and grahams completely by mixing very well until grahams are completely coated.
Spray your pie plate with a cooking spray to insure your pie is easily extracted.
Then, pour contents of bowl into pie plate.
Using your hand and fingers, mold your crust. Press down with your palm in the middle and work your way out by pressing the sides with your fingers.
Make sure the complete shell is very firm, paying close attention to around the edges.
Bake in oven at 375 degrees for about 25 minuets until golden brown.
• 1 1/2 packages of graham crackers
• 1/2 cup of butter
• 3 shakes of salt from a salt shaker
• rubber spatula
• cooking spray
• oven safe pie plate
In a gallon size zip lock bag add a package and a half of graham crackers. Seal bag and beat with a rolling pin. After crackers are broken appart, then roll pin over the bag until they become the perfect texture. A graham powder is perfect.
Then, put contents of bag into a large mixing bowl.
add half cup of melted butter and salt. Incorporate the butter and grahams completely by mixing very well until grahams are completely coated.
Spray your pie plate with a cooking spray to insure your pie is easily extracted.
Then, pour contents of bowl into pie plate.
Using your hand and fingers, mold your crust. Press down with your palm in the middle and work your way out by pressing the sides with your fingers.
Make sure the complete shell is very firm, paying close attention to around the edges.
Bake in oven at 375 degrees for about 25 minuets until golden brown.
Filling:
You will need:
• 1 can of sweetened condensed milk
• Juice of 2 lemons
• 1 can of sweetened condensed milk
• Juice of 2 lemons
In a large mixing bowl blend together condensed milk and lemon juice until it is combined together perfectly. Once filling is created pour into baked pie shell.
*Place in freezer for 3 hours.
*Place in freezer for 3 hours.
Whipped Cream topping:
You will need:
• 1 pint of heavy cream
• 2 table spoons of confectioners sugar
• Stand or hand mixer
First, add heavy cream to mixing bowl and place mixer on medium/high setting. Once cream starts to thicken add sugar. Once stiff peaks form, taste and see if you want a sweeter cream, if so, add more confectioners sugar.
You will need:
• 1 pint of heavy cream
• 2 table spoons of confectioners sugar
• Stand or hand mixer
First, add heavy cream to mixing bowl and place mixer on medium/high setting. Once cream starts to thicken add sugar. Once stiff peaks form, taste and see if you want a sweeter cream, if so, add more confectioners sugar.
*Get pie from freezer
First, snip off bottom edge of piping bag and insert metal piping tip until it is snug.
I have found that adding your whipped cream to the piping bag is super easy when you have the bag held upright using a tall drinking glass.
First, snip off bottom edge of piping bag and insert metal piping tip until it is snug.
I have found that adding your whipped cream to the piping bag is super easy when you have the bag held upright using a tall drinking glass.
Once the whipped cream is ready to be piped, think about the design you want to create.
To create the design in my picture, pipe one larger dot with stronger push of whipped cream around entire pie, careful to have enough to finish design.
Once larger dots are in place, pipe smaller dots with a lighter push on top of the large dots.
Who cares if it doesn’t look perfect. It all tastes the same!
*Place pie back in freezer for 3 more hours
To create the design in my picture, pipe one larger dot with stronger push of whipped cream around entire pie, careful to have enough to finish design.
Once larger dots are in place, pipe smaller dots with a lighter push on top of the large dots.
Who cares if it doesn’t look perfect. It all tastes the same!
*Place pie back in freezer for 3 more hours
With summer drawing to a close soon, it is a perfect time to go out with a bang. Whether you choose to make it for guests, family or just YOU, all the tummys will be so glad you did!
When it comes to eating, every kid is different. You can never really know how well they will transition into regular fruits and veggies from baby food- especially if they are picky.
When it comes to changing it up from baby foods to solids, one of the best things we did was to be adventurous and persistent when it came to the choices we made.
At first, the only veggies we found that she would eat was English peas. And literally- that was it.
So we started making this really yummy meal that she loves. We call them 'Baby Cakes'. They have almost every vegetable under the sun along with a little bit of cheese for calcium. We make a ton and then freeze them for an easy solution when our little one disagrees with our choice for dinner. They look like a pancake but are much more nutritious and power packed with all the goodness from the garden!
When it comes to changing it up from baby foods to solids, one of the best things we did was to be adventurous and persistent when it came to the choices we made.
At first, the only veggies we found that she would eat was English peas. And literally- that was it.
So we started making this really yummy meal that she loves. We call them 'Baby Cakes'. They have almost every vegetable under the sun along with a little bit of cheese for calcium. We make a ton and then freeze them for an easy solution when our little one disagrees with our choice for dinner. They look like a pancake but are much more nutritious and power packed with all the goodness from the garden!
I found that doubling up the recipe yields around 40 sand dollar sized cakes. I usually take 5 out each week and keep the rest frozen.
⭐️Remember- every child is different. It usually takes 2 or 3 times for them to warm up to the idea of switching over. Once they do-there’s no going back!
💁🏼♂️Let me know how your transition goes!
👉🏼 If it works for you, please pass it along! 👈🏼
⭐️Remember- every child is different. It usually takes 2 or 3 times for them to warm up to the idea of switching over. Once they do-there’s no going back!
💁🏼♂️Let me know how your transition goes!
👉🏼 If it works for you, please pass it along! 👈🏼
my Perfect cornbread
When you think about what a typical southern family eats with their dinner or Sunday lunch, it’s most likely cornbread. My husband calls it “my famous cornbread.”
I have made it for a very long time and over the years I have perfected it. There are many different variations that typically change from region to region. For example, in Mississippi I grew up with the salty buttermilk cornbread. When I moved to New Orleans I quickly found out that although it may only be a couple of hundred miles from where I am from, the cornbread is completely different. New Orleans style cornbread is sweet. It almost tastes like a cake. In fact, you could use it as the base of a strawberry shortcake. This country boy absolutely does not make a New Orleans style cornbread.
I have made it for a very long time and over the years I have perfected it. There are many different variations that typically change from region to region. For example, in Mississippi I grew up with the salty buttermilk cornbread. When I moved to New Orleans I quickly found out that although it may only be a couple of hundred miles from where I am from, the cornbread is completely different. New Orleans style cornbread is sweet. It almost tastes like a cake. In fact, you could use it as the base of a strawberry shortcake. This country boy absolutely does not make a New Orleans style cornbread.
You will need:
•A large mixing bowl
•10 inch round cast iron skillet
•A wooden spoon
•A large mixing bowl
•10 inch round cast iron skillet
•A wooden spoon
Incorporate dry Ingredients first in mixing bowl:
•2 cups all purpose flour
•2 cups cornmeal
•3 teaspoons salt
•1 teaspoon baking soda
•2 cups all purpose flour
•2 cups cornmeal
•3 teaspoons salt
•1 teaspoon baking soda
In a 10 inch cast iron skillet melt and brown 1 cup butter
Now, Add to the mixing bowl-
•4 eggs
•2 cups of buttermilk
•1 can of cream corn
•1 can of whole kernel corn
•1 cup of butter that was melted and browned
•4 eggs
•2 cups of buttermilk
•1 can of cream corn
•1 can of whole kernel corn
•1 cup of butter that was melted and browned
Once all the ingredients are stirred and incorporated smoothly, add contents to your greased 10” cast iron skillet.
Cover the top of the cornbread with a layer of shredded cheddar cheese.
*This is to give the top of the cornbread a crunch.
The cornbread should not be gooey with cheese after baked.
*This is to give the top of the cornbread a crunch.
The cornbread should not be gooey with cheese after baked.
Sit skillet ontop of cookie sheet and place into a
350 degree oven for about 45 minutes or until fully baked.
350 degree oven for about 45 minutes or until fully baked.
Once you take it out of the oven,
check to see if center is completely baked by cutting a slice out.
If not, place back in oven for another 15 minutes or so.
If it is completely baked, let the cornbread rest
and cool down for about 15 minutes.
check to see if center is completely baked by cutting a slice out.
If not, place back in oven for another 15 minutes or so.
If it is completely baked, let the cornbread rest
and cool down for about 15 minutes.
I hope you and your family enjoys this southern staple just as we have for many years!
StRawbeRry & Poppy seed Salad
This is one of my all time favorite salads! The guilt free feeling of eating a salad for dinner is the best- but it’s even better when it is absolutely delicious! Living in Louisiana, it’s easy to get spoiled by our saucer sized strawberries, but even if it’s not strawberry season, or your state doesn’t grow them locally- who cares! Buy them anyway! The sweetness they bring to this salad is
ON POINT! You’ll thank me later!
ON POINT! You’ll thank me later!
Ingredients for 2 salads:
About 4 handfuls of baby spinach
Half of a package of ripened strawberries
(cut into small pieces)
1/4 cup of salted sunflower kernels (without shells)
1 cup of feta cheese
dressing:
In a small bowl add-
1/3 cup of balsamic vinegar
1/4 cup of olive oil
1 teaspoon of poppy seeds
1/2 teaspoon of splinda or 2 packets
In a large mixing bowl add all of your ingredients.
Then add dressing.
Toss with salad tongs until all the ingredients are incorporated. When plating your salad, make sure all the ingredients are on the plate. (The feta tends to fall to the bottom of the mixing bowl so you may have to scrape the bottom of the bowl for it.)
Garnish with a few more sunflower kernels and some fresh cracked pepper and you are good to go!
Spring is just around the corner and this salad will get you ready for it in a second! Not to mention, your waist line will thank you!
Follow our family’s journey and find all my favorite recipes here on Nolapapa.com
mamaw’s chocolate pie
Spring time may still be a few months away, but I can't help but think about how pretty that time of year is.
The cold of winter starts to fade, giving way to the beginnings of fresh flower buds and birds chirping. It's the perfect time of year to bake this decadently delicious dessert. Anyone that knows me well knows what I am about to say. CHOCOLATE PIE!
There are so many different delicious desserts I make each year...
Today, I'm going to share with you my mamaw’s
chocolate meringue pie recipe. I shared this last Year and I had such a good response, I thought I would bring it out again! After all, it is my absolute all time favorite!
This is a classic southern dessert that is certain to be a show stopper.
It will have your family begging for more.
Of all the recipes and delicious treats I bake in the kitchen this is the holy grail. My mamaw used to bake this during different holidays but she would often surprise us throughout the year on our birthdays.
The rich and silky, smooth texture that marries with the buttery crust along with the light and airy meringue make this my number one favorite dessert of all time.
Getting started make sure you have all your necessary
utensils:
-mixing bowl
-2 quart sauce pan
-Kitchen Aid mixer or hand mixer
-wooden spoon
-sieve (used for straining chocolate)
-cookie sheet
-small bowl (for egg whites)
-rubber spatula
Ingredients: (pie filling)
4 egg yolks
2 cups of white sugar
1/4 cup of all purpose flour
4 tablespoons of cocoa powder
1 (12oz) can of evaperated milk
1 nine inch pie shell- store bought is fine
1/4 cup butter
Quarter teaspoon of salt
1 teaspoon vanilla (good quality)
Ingredients: (meringue)
4 egg whites
1 teaspoon cream of tarter
1 tablespoon of sugar
In a sauce pan add your cocoa, flour, salt, evaporated milk, vanilla, and butter. Mix together over low-medium heat. Add your egg yolks individually and keep stiring with your wooden spoon until your butter has completely melted. Make sure your flame is not too hot, as the yolks will cooked and your custard will be ruined.
Once butter is melted turn flame off. Place pie shell onto cookie sheet. Pour mixture through sieve into your pie shell leaving all impurities behind, giving you a beautiful silk custard.
Bake at 350 degrees for about 35 minutes.
After baking cycle is complete, test your pie with a slight shake. You want your finished product to jiggle and not ripple. You can also touch the outer edge of your pie with your finger and if it is soft and your finger comes away clean, then your custard is completely baked.
Set aside and begin meringue mixture.
In your mixing bowl add your egg whites, cream of tarter, and sugar- whip on high speed.
Beat mixture until very stiff peaks.
Beat until you get an iridescent like mixture.
Once meringue is completed pour over custard using your rubber spatula. Using upward motion as you dollop gives you the pointed effect that meringue pies are known for.
Place pie back in oven for another 7-10
minutes giving the light brown tint to the meringue.
Once completed, Let your pie cool for at least 2-3 hours
The cold of winter starts to fade, giving way to the beginnings of fresh flower buds and birds chirping. It's the perfect time of year to bake this decadently delicious dessert. Anyone that knows me well knows what I am about to say. CHOCOLATE PIE!
There are so many different delicious desserts I make each year...
Today, I'm going to share with you my mamaw’s
chocolate meringue pie recipe. I shared this last Year and I had such a good response, I thought I would bring it out again! After all, it is my absolute all time favorite!
This is a classic southern dessert that is certain to be a show stopper.
It will have your family begging for more.
Of all the recipes and delicious treats I bake in the kitchen this is the holy grail. My mamaw used to bake this during different holidays but she would often surprise us throughout the year on our birthdays.
The rich and silky, smooth texture that marries with the buttery crust along with the light and airy meringue make this my number one favorite dessert of all time.
Getting started make sure you have all your necessary
utensils:
-mixing bowl
-2 quart sauce pan
-Kitchen Aid mixer or hand mixer
-wooden spoon
-sieve (used for straining chocolate)
-cookie sheet
-small bowl (for egg whites)
-rubber spatula
Ingredients: (pie filling)
4 egg yolks
2 cups of white sugar
1/4 cup of all purpose flour
4 tablespoons of cocoa powder
1 (12oz) can of evaperated milk
1 nine inch pie shell- store bought is fine
1/4 cup butter
Quarter teaspoon of salt
1 teaspoon vanilla (good quality)
Ingredients: (meringue)
4 egg whites
1 teaspoon cream of tarter
1 tablespoon of sugar
In a sauce pan add your cocoa, flour, salt, evaporated milk, vanilla, and butter. Mix together over low-medium heat. Add your egg yolks individually and keep stiring with your wooden spoon until your butter has completely melted. Make sure your flame is not too hot, as the yolks will cooked and your custard will be ruined.
Once butter is melted turn flame off. Place pie shell onto cookie sheet. Pour mixture through sieve into your pie shell leaving all impurities behind, giving you a beautiful silk custard.
Bake at 350 degrees for about 35 minutes.
After baking cycle is complete, test your pie with a slight shake. You want your finished product to jiggle and not ripple. You can also touch the outer edge of your pie with your finger and if it is soft and your finger comes away clean, then your custard is completely baked.
Set aside and begin meringue mixture.
In your mixing bowl add your egg whites, cream of tarter, and sugar- whip on high speed.
Beat mixture until very stiff peaks.
Beat until you get an iridescent like mixture.
Once meringue is completed pour over custard using your rubber spatula. Using upward motion as you dollop gives you the pointed effect that meringue pies are known for.
Place pie back in oven for another 7-10
minutes giving the light brown tint to the meringue.
Once completed, Let your pie cool for at least 2-3 hours
Our days can be hectic, but let us remember that some of the most productive things we can do is to find our passions. Teaching our children new things and hearing their laughter as we watch them will not only help you pass the time in an unsettling world but will build and strengthen your own relationships and maybe even start new traditions.
Follow our family’s journey and find all my favorite recipes here on Nolapapa.com
