Wednesday, July 27, 2016

Key Lime Pie Martini

We spent a vacation in Rosemary Beach Florida and had an amazing Key Lime Pie Martini at a Beach Side Bar/Restaurant.  It was their speciality Cocktail. It took some research to locate a store that sells the KēKē Lime Cream Liqueur. They wouldn't share the recipe, so I deconstructed it.



This is the only liqueur that works.
Kēkē Key Lime Cream Liqueur.




Key Lime Pie Martini:

1 Key Lime Wedge
3 oz. of Vanilla Vodka
2 oz. Key Lime Liqueur (KeKe Beach)
2 TBS Heavy Cream
Ice

In a Cocktail Shaker filled half way with Ice.
Vodka
Lime Liqueur
Cream
Shake!

Strain into a Martini Glass and then add some of the Ice from the Shaker.

Enjoy!
Peace in the Kitchen!

Tuesday, July 26, 2016

Fried Green Tomatoes Napoleon

We were visiting the small town of Twin Lakes, Colorado. It's on one of the routes to Aspen.
It's so small that if you blink your eyes, you may very well miss it. It was a Pony Express stop back in the days of the Old West.
It's quite charming and has an Inn that's well over 100 years old. The majority of the original Log structure is still part of the Lodge.



We stopped in to have a drink and looked at the menu, not really intending to eat.
However, when I read about the Fried Green Tomatoes Napoleon appetizer, I knew we had to try them.
They don't share the recipe so I decided to dissect it and re create it for the Blog.




I start with my favorite recipe for Fried Green Tomatoes:

Fried Green Tomatoes:
(The amount of ingredients will alter, based on the number of servings you need to make.)

2 Large Green Tomatoes, sliced 1/2" thick.
Salt and Pepper to taste.
Buttermilk
1/4 C Vegetable Oil for frying
1 C Cornmeal
1/4 C Flour
1/2 tsp of Cajun Seasoning




An option for the Cajun Seasoning.



Another option for the Cajun  Seasoning.



This is the Cajun Seasoning I use.











Season both sides of the Tomato slices with Salt and Pepper.
Place them on the paper towel lined rack and allow them to sit for at least 5 minutes.

Put them in a shallow Bowl and cover completely with Buttermilk.

In a Large Cast Iron Skillet on Medium Heat: (or a Cast Iron Dutch Oven)
Oil, enough for Frying.
Heat the oil.

In a Shallow Bowl:
Flour
Cornmeal
Seasoning
Whisk well.

Dredge the Tomatoes in the Cornmeal/Flour mix.
Coat both sides and the edges.
Gently place them in the Hot Oil. Do them in batches so they're not crowded.
Fry for 5 - 8 minutes on each side, until Golden Brown.
When each batch is fried, put them on a Foil lined Sheet Pan in a 250 degree Oven to keep them warm until all slices are fried.
Keep them Warm until ready to assemble.

Here are the other Main Ingredients you'll need to finish the dish.

A Container of Ricotta Cheese
A Jar of your favorite Marinara Sauce
Grated Parmesan Cheese
Chopped Fresh Basil


Assemble the Napoleons:



Spread a bit of Marinara Sauce on a Serving Platter.
Top it with the Fried Green Tomato Slices, in a row.
Add additional Marinara Sauce.
Place a Dollop of Ricotta over each Tomato.
Add additional Marinara Sauce.
Sprinkle with Grated Parmesan Cheese.
Sprinkle evenly with Chopped Fresh Basil.

Enjoy!
Peace in the Kitchen!

Homemade English Muffin Bread from King Arthur Flour

I love English Muffins. I used to make Homemade English Muffins in the 70's. I may still have the recipe. They're sort of on the healthy side, right? I saw this recipe and decided to share the link on my Blog.
If you love English Muffins, try this Bread version!




English Muffin Toasting Bread Recipe | King Arthur Flour

Enjoy!
Peace in the Kitchen!

Monday, July 25, 2016

Sweet Onion Casserole


I recently discovered this Onion Casserole Recipe.
I like Onions and any recipe using them. I have an Onion Cookbook filled with incredible recipes. This is a great side dish.
It's easy and delicious.
I'll make it for Thanksgiving.





Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 9" X 13" Glass Casserole Pan, sprayed well with Vegetable Cooking Spray.

3 Vidalia Onions sliced 1/2" thick and separate the rings.
8 TBS Butter, sliced into individual TBS.
1 tsp Garlic Salt
Fresh Ground Black Pepper to taste.
1 C Shredded Sharp Cheddar Cheese.
1 C Shredded Mozzarella Cheese
1/2 C Grated Parmesan Cheese
1 TBS Fresh Chopped Thyme Leaves.




In the Casserole Pan:
Onion Rings, evenly distributed.
Sprinkle evenly with Garlic Salt.
Sprinkle evenly with Black Pepper to taste.
Butter, evenly distributed over the Onion Rings.
Sprinkle evenly with Cheddar Cheese.
Sprinkle evenly with Mozzarella Cheese.
Sprinkle evenly with Parmesan Cheese.

Bake uncovered 30 minutes.
Sprinkle evenly with Thyme just prior to serving.
Serve Hot.

Enjoy!
Peace in the Kitchen!


Sunday, July 24, 2016

Sautéed Padrón Peppers with Flaky Sea Salt and Homemade Provençal Aioli.

We recently tasted these amazing Sautéed Peppers at a local restaurant. They're served in a bowl as a side dish or appetizer. I've had them twice and I really like them. I did some research and here's a recipe to prepared them at home in a  Cast Iron Skillet.
They're a variety of small Peppers from Padrón, in the Province of A Caruña, Galicia in Northwestern Spain. They're not as hot as some varieties of Mexican Peppers.
I serve them with a homemade Aioli Sauce that I learned to make at our friends home in the South of France. The recipe is included here.



Sautéed Padron Peppers:

2 TBS Olive Oil
1 lb. of Padrón Peppers
Maldon flaky Sea Salt

 Maldon flaky Sea Salt


In a large Cast Iron Skillet on High Heat:
1 TBS of Oil, until Hot.
Add:
Half of the Peppers.
Sautée 4 minutes, tossing until the skin begins to blister.

Transfer to a serving bowl and sprinkle with Salt.

Repeat with the remaining Oil, Peppers and additional Salt.


Serve immediately accompanied with a bowl of Homemade Provençal Aioli Sauce:



Traditional Provençal Aioli:
3 large cloves of garlic
1/2 tsp sea salt
1 large egg yolk, room temperature
1 C extra virgin oil

Crush the garlic and sea salt using a mortar and pestle, create a paste.
Add the egg yolk
Whisk by hand and slowly drizzle in the olive oil.
The aioli will begin to thicken.
This recipe can easily be doubled and it can also be prepared in a food processor. The taste and texture is actually better when made by hand. I prefer to make it by hand using the traditional mortar and pestle method.

Enjoy!
Peace in the Kitchen!




Spinach Rollatini and Zucchini Rollatini

A friend shared a recipe with me many years ago for Eggplant Rollatini. It was delicious. I had never heard of it. Here's a Spinach version and a Zucchini version.

Spinach Rollatini.
Here's what you'll need:
Preheat the oven to 425 degrees.
1 - 9" X 13" Glass Casserole Pan sprayed with a Vegetable Cooking Spray.

14 Lasagna Noodles
1 C Chopped Onion
2 tsp Olive Oil
3 Cloves of Garlic, minced
1 1/2 TBS Flour
3 1/2 C 2% Milk
1/2 tsp Pepper
1/8 tsp Nutmeg
1 - 16oz. bag of Frozen Cut Leaf Spinach, thawed
1 - 24oz. container of Cottage Cheese
1 C grated Mozzarella Cheese
1 large Egg
1 C grated Parmesan Cheese

Cook Lasagna Noodles according to package directions and set aside.

In a saucepan on medium heat:
Oil
Heat well
Add:
Onion
Sauté unti translucent.
Add:
Garlic
Sauté and additional minute.
Reserve 1/4 C and set aside.
Whisk Flour into the remaining Onion mixture in the saucepan.
Cook for an additional minute.
Gradually whisk in the Milk.
Cook an additional 8 - 10 minutes until thick and bubbling.
Remove from heat.

Add:
Pepper
Nutmeg
Whisk well.

Spoon 1/2 C of the Sauce into the pan.
Drain the thawed Spinach and press it dry in paper towels.

In a medium mixing bowl:
Spinach
Cottage Cheese
Mozzarella Cheese
Egg
Reserved Onion mixture.

Spread 3 TBS of the Spinach mix onto each Noodle.
Lay them all in the pan, seam side down.
Evenly spoon the remaining Sauce over the rolls.
Sprinkle evenly with Parmesan Cheese.

Bake for 20 - 25 minutes until golden brown.
Remove to a rack to rest for 5 minutes.
Serve hot.

Enjoy!
Peace in the Kitchen!


Zucchini Rollatini Casserole.
Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 9" X 13" Glass Casserole Pan sprayed with a Vegetable Cooking Spray.


This is the Zucchini version. You can also use thin strips
of Eggplant in place of the Zucchini for a
different taste.
I like them equally as well.


1 - 15 oz. containers of Ricotta Cheese.
Grated Parmesan Cheese , divided (I don't include an amount so you can use as much as you want)
2 - Large Eggs
1 tsp Garlic Powder
Sal and Pepper to taste
1 - Jar of  your favorite prepared Marinara Sauce. (I don't include an amount so you can use as much as you want)
5 Large Zucchinis un peeled and sliced lengthwise, 1/8" thin on a Mandoline.
Shredded Mozzarella Cheese, divided. (I don't include an amount so you can use as much as you want)

In a Mixing Bowl:
Ricotta Cheese
1/2 C Parmesan Cheese
Eggs
Garlic Powder
Salt and Pepper to taste.
Mix well with a Blending Fork until completely incorporated and creamy smooth.

Spread a good amount of Marinara Sauce in the Casserole Pan. Set aside.

Lay out the Zucchini Slices on a flat surface.
Spread a layer of Ricotta Mixture on each slice. Use all of the Mix.
Spread a layer of Marinara Sauce over the Ricotta Mix.
Sprinkle each slice with some Mozzarella Cheese.

Tightly roll the slices and lay them seam side down in the Casserole Pan.
Top with another layer of Marinara Sauce.
Sprinkle with additional Parmesan Cheese.

Bake 30 - 40 minutes.
Serve immediately.

Enjoy!
Peace in the Kitchen!

Mason Jar Lid Pies




I wanted to share this video on my Blog. I think it's a very clever idea.

Enjoy!
Peace in the Kitchen!