White Barbecue Sauce....... Try it Y'all!

I don't know how I get on these food kicks, but my latest research has been about White Barbecue Sauce..... Who knew?
White Barbecue Sauce was developed in the Southern United States, or as we say, "in the South"
In Alabama it's the sauce of choice for a marinade and a dip. Fans of white sauce claim that once you try it on grilled meats and vegetables, you'll never go back to a red sauce. I suppose you can use it for a dip with Buffalo Wings. I would use it on Veggie burgers cooked on the grill, and I'd use it as a vegetable dip. I will also use it on my vegetarian Chik'n Breasts.
I'm open to new food ideas and this intrigues me.
I'm going to give it a try!
There as many recipes available and after intensive research, this is my choice.

White Barbecue Sauce:

3/4 C mayonnaise
1/3 C apple cider vinegar
1/4 C apple juice
1 TBS garlic powder
1/2 tsp cayenne pepper
1 TBS horseradish
1/4 C fresh lemon juice
1 tsp mustard powder
1/4 tsp salt

Whisk all ingredients together and pour into a jar.
Refrigerate for at least 2 hours before using.

Enjoy!
Peace in the Kitchen!

Dallas Morning News Recipe of the Week!

Here's my pick for the recipe from this week's Taste section in the Dallas Morning News.

Super Lemon Bars , Alicia Ross  

There was a recipe for  Real Banana Pudding too, but I've posted my recipe for the Best of the Best Banana Pudding. I've tried many recipes and I'm convinced that mine is truly the best Banana Pudding!


So, I chose to post the Super Lemon Bars.


1 Stick of Butter, room temperature
1/4 C Confectioner's Sugar, plus more for Dusting
1 1/2 C Flour, divided
pinch of Salt
4 Eggs
1 C Granulated Sugar
1/2 C Freshly Squeezed Lemon Juice
1 TBS Lemon Zest

Butter the bottom of an 8"x8" Pan.
The recipe recommends that you cut two pieces of Parchment Paper that rises over the sides and cut to fit the edge to prevent fire, Buttering both sheets of paper.  It helps to lift the Bars out of the Pan.

I  Grease the Pan with my Pan Release Recipe and cut & serve the bars from the pan. Choose which method you prefer.

Preheat oven to 350 degrees

Crust:
In  a Stand Mixer
Cream:
Butter
1/4 C Confectioner's Sugar.

With the Mixer on Low, with a Paddle Attachment:

Add:
1 C  Flour
Salt
Mix just until combined well.

Using Floured Hands:
Shape the Dough into a Ball and Press into the Pan, spreading to the edges.
Place in the Freezer for 10 minutes

Bake 20 minutes.
Remove from Oven and leave the Oven on

While Crust is Baking, use the Whisk Attachment and Whisk the Eggs and 1 C  Granulated Sugar for two minutes on High ,until Light and Fluffy.

Reduce speed to Medium  Low.
Add:
Lemon Juice
Zest
Remaining  1/2 C Flour.
Mix well.

Pour Filling over Crust.

Bake for 20 - 25 minutes.

Cool to Room Temperature on a Rack

If using the Parchment Paper liner, lift the Bars from the Pan, using the Paper.
Cut into Bars.

If not, Cut Bars and remove to a Serving Platter.

Using a small Sieve, dust the tops of the Bars with Confectioner's Sugar before serving.

Enjoy!
Peace in the Kitchen!

Tropical Salad

This is another vintage recipe from a family recipe file.
It's another All American Dessert that's crazy but delicious!
I could certainly write and entire segment on Jello Salads.

1 package( 6 oz.) Lemon Jello
2 C boiling water
2 C Ginger Ale ( I was raised on Vernor's and it's the only one I'll use)
1 can ( 20oz.) crushed pineapple ( drain and save the juice)
1 C miniature marshmallows
2 bananas, sliced
1/2 C sugar
2 TBS flour
1 egg, beaten
2 TBS butter
1 C heavy cream, whipped

In a bowl , dissolve Jello in boiling water
Stir in Ginger Ale
Refrigerate until partially set

Fold into Jello:
pineapple
marshmallows
banana

Pour into a 9"x13" casserole dish
Refrigerate until firm

Make the Topping:
Combine sugar and flour in a saucepan.
Whisk in pineapple juice and egg
Cook on low heat until thickened,, stirring constantly

Remove from heat , add butter until well combined, transfer to a bowl
Cool to room temperature and then refrigerate until completely cooled
Fold whipped cream into cooled mixture and Frost the Jello with the topping and chill overnight.

Enjoy!
Peace in the Kitchen!

Eggs Baked in an Avocado!

These were baked for about 23 minutes. The yolks are firm

I recently read about eggs baked in an avocado.

I adapted this recipe from several variations.

For each person, plan on 1/2 avocado and 1 egg.

lime juice

salt & pepper to taste

chopped green onion

bacon bits

salsa

Cut each avocado in half and remove the pit.

Remove some of the center of the avocado just to make room to accommodate an egg. This step is important so the whites don't overflow and burn.

Slice off a thin portion of the bottom so they lay flat

Drizzle with lime juice

Season with salt and pepper

Place them in a casserole or a small cast iron skillet to hold them snugly!

Crack 1 egg into each half.

Bake at 450 for 15 - 20  minutes. ( mine took 20 minutes) longer if you want a well cooked yolk.

Serve topped with sliced green onion and bacon bits.

Serve with your favorite Salsa.

Enjoy!

Peace in the Kitchen!

These were baked for 20 minutes

Dutch Buttercake

The cake looks amazing. I got permission from Lovefoodies to post her photograph of the cake. It was very generous of her to allow me to do this.


1- 9" Springform Pan ( grease with my Pan Release recipe or butter the bottom and sides, cut a round piece of waxed paper for the bottom and butter again)

1/2 C Butter
1 C  Granulated Sugar
1 1/2 tsp Almond Extract
1 Egg, beaten (reserve 1 tsp and Mix with 1 tsp of Water to create an Egg Wash for the Glaze)
1 1/2 C Flour
1/2 tsp Baking Powder
1/2 C Slivered Almonds

In a Medium Bowl , mix together:
Butter
Sugar
Almond Extract
Beat well until Creamy Smooth

Add 1 Beaten Egg, continue mixing well
Add Flour and Baking Powder and mix until well combined

Pour Batter into the Pan and spread evenly with the back of a Spoon
Score the surface in a 1" criss-cross pattern with a sharp knife
Brush the surface with the Egg Wash

Sprinkle surface with Slivered Almonds

Bake at 350 degrees for 25 - 30 minutes

The top will be golden brown and a Toothpick should come out clean

I serve it with Vanilla Ice Cream, Whipped Cream, Lemon Curd or Fruit Jam.


Enjoy!
Peace in the Kitchen!

Raspberry Vinaigrette / Trisha Yearwood

Sometimes I spend hours researching a recipe. Sometimes it comes to me quickly and I can create my own.Other times I can be watching my favorite cooking shows and I see the perfect recipe.

Today I was watching Trisha Yearwood on the Food Network and she was making a Raspberry Vinaigrette. I began researching Raspberry Vinaigrette and I decided that  I would consider this one to be a Best of the Best!


Raspberry Vinaigrette:


1 cup fresh raspberries
1/2 cup apple cider vinegar
1/2 cup aged balsamic vinegar
2 teaspoons sugar
1 1/2 tablespoons Dijon mustard
1/2 cup extra-virgin olive oil


 Combine the raspberries, vinegars, sugar and mustard in a blender until smooth. Slowly stream in the oil until combined.

Enjoy!

Peace in the Kitchen!

Vegetarian Products that I endorse !

As a Vegetarian blogger, I thought I should post a list of the best Vegetarian alternative products that I endorse.
I know that we all have different tastes, likes and dislikes when it comes to food. I also know that it's more diverse when it comes to meat substitutes.
I've tried most of them and I admit that there are many that I do not like.
I decided to put together a list of Vegetarian Brands and Products that I use in my meatless recipes.
I hope this gives everyone a chance to try a meat free recipe using one of these products in place of meat.
I also state that in any of my meat free recipes, a non vegetarian can substitute the same measurements with a meat product.
I have made and served many meat free recipes to my non vegetarian friends and family and honestly.... they couldn't tell the difference.
I know that may sound odd to most non vegetarians, but you'd be surprised how good these recipes can be when using a meat free product. The health benefits alone are attractive.
When I first became a vegetarian, almost 20 years ago, the options were not as vast as they are now. I tried all of the available "burgers" and I soon discovered that there wasn't really a good one on the market. I'm not a fan of bean burgers and that was one of the most available burger replacements available. There were other "vegetable" based burger that were horrible.
Being vegetarian today is much easier with such a wide variety of replacement ingredients available.
The only vegetarian burger that I eat now is Morning Star's Griller's 1/4 Pounder.

Here's my list of favorites.

Field Roast Sausage:
Mexican Chipotle
Italian
Smoked Apple Sage


For all of my Soup Bases, Gravy and Sauces I use a product called Better Than Bouillon. It's available in Chicken Free, Beef Free and Vegetable.

Quorn Products:

Baked Chik'n Cutlets
Chik'n Tenders ( fully cooked)
Grounds ( for Chili and Spaghetti Sauce)
Roast
Spaghetti and Meat Balls
Cranberry and Goat Cheese Chik'n Cutlets
Gruyere Cheese Cutlets
Jalapeno & Three Cheese Stuffed Chik'n Cutlets
Garlic and Herb Chik'n Cutlets
Buffalo Bites



Yves Products:
Jumbo Hot Dogs

Deli Items:
Bologna / slices
Ham / slices
Turkey / slices
Salami / slices
Pepperoni
Roast Beef
Smoked Chicken
Classic Brats
Zesty Italian Brats
Canadian Bacon
Breakfast Patties
Ground Round


Morning Star Products:

Bacon Strips
Breakfast Sausage Patties
Breakfast Sausage Links
Griller's 1/4 Pounder ( the only Burger that I eat)
Hickory BBQ Ribs ( I use these in my Hobo Beans recipe too)
Hot & Spicy Sausage Patties
Meatballs
Grillers Crumbles
Sausage Links


Lightlife and Gimme Lean Products:

Jumbo Smart Dogs
Smart Sausage / Italian and Chorizo these are fresh bulk similar to Jimmy Dean products
Deli:
Bologna
Ham
Turkey
Pepperoni
Gimme Lean fresh Beef and fresh Sausage ( also a bulk product like Jimmy Dean ) These are my favorites.


Tofurky Products:

Deli Slices
Roast ( I serve this at Thanksgiving, Christmas and I bake it and cube it for Chicken Salad. I also use it in my King Ranch Casserole)
Andouille Sausage
Spinach and Pesto Sausage
Chicken and Apple Sausage
Gourmet Sausages:
Italian
Beer Brats
Kielbasa

Sophie's Kitchen / Vegan Seafood
Prawns
Crab Cakes
Fish Fillets ( breaded)
Calamari (breaded)
Shrimp (breaded)
Breaded Fishless Sticks
Coconut Shrimp (breaded)
Smoked Salmon


Gardein:
Beef less Tips
Beef less Strips

You can see that the options are amazing.

Enjoy!
Peace in the Kitchen!