Bourbon Pecan Pie

It's that time of year when people begin asking "what are you making for Thanksgiving?" "What type of pie are you having?" Pumpkin? Sweet potato? Well my friend threw out pecan pie. Huh. Well, that's a new one for me. I've always stayed away from pecan pie because it's always been too sweet for me. Of course, when we takes trips to the southern United States it doesn't keep me from ordering it jus to see how it tastes.

I know many people consider this a Thanksgiving staple but it's never been that in our house. Which of course, brings us back to the holiday question... What pie is on your table? This Thanksgiving it will be pecan pie. I've struggled with this recipe. First, making sure it wasn't too sweet. Then making sure there was enough mixture to fill but not overflow a deep pie crust.

Funny enough it's kind of like a custard but because it's milk eggs and sugar mixed with pecans. Hmm, now I'm thinking maybe this dish isn't American at all. People don't say as American as Pecan Pie. Even though I could see people saying as southern as pecan pie.

 Anyway, I'm excited to share this recipe with you because I think for a dessert that is typically extremely sweet, this pie is perfectly balanced. Make the pie and have a slice. Or two or three. I know I did.

Bourbon Pecan Pie
Makes 6 -8 servings

Ingredients

1 deep pie crust
1 1/2 cups of brown sugar
4 1/2 tablespoons of melted butter
3/4 cup of corn syrup
1/2 teaspoon of salt
3 tablespoons of bourbon
1 1/2 teaspoons of vanilla
5 eggs (lightly beaten)
2 cups of pecans

Directions:
Preheat oven to 350 degrees Fahrenheit.

Melt butter in a saucepan over medium heat.

Add brown sugar and whisk (whisk, whisk, whisk do not stop) until smooth
Remove sugar mixture from heat and slowly whisk in bourbon (let the liquor cook off) corn syrup, vanilla and salt.

Lightly beat eggs in a medium bowl.

Slowly whisk in corn syrup mixture.

Place pecans in pie shell (I made two layers one of crushed pecans then a top of whole pecans).

Gently pour syrup mixture over pecans

Bake for  50 minutes to an hour.

Now that I've figured out how to get just the right balance, I'm definitely going to make this again. Hey, there's something to that what's on your table for the holidays. It got me to try something new. I hope this blog does the same for you.

Happy Holidays.

Skillet Cheddar Jalapeño Cornbread

My friend likes to have parties. For me, a party always bears the question, what do I bring? So, what do you bring you ask? I usually bring dessert. What's wonderful about these get togethers, is that usually everyone contributes something. In turn, there's always a dish or two that becomes the topic of conversation. At one of the parties, I was introduced to homemade cornbread.

I had no idea what happened but everyone seemed to get excited when T showed up with the tins of cornbread.  It was crazy, it was like moths to a flame. You started to see people gather in the corner of the room were the tins were placed. Then someone came up to me and asked if I had gotten a piece.  I said no. They suggested I get a move on before it was gone. Once I bit in I understood what all the hype was about. It's perfect.

Now I know you're thinking... dang you are an adult and you've never had cornbread? But this cornbread was unlike any other I've had. It was buttery and delicious. Sweet and savory. Everything you could ever want in comfort food.  Now I know other people have asked for the recipe so I didn't dare. But I set out to figure it what made it so different. What I realized was that there's definitely a difference in the taste between boxed cornbread and cornbread made with fresh corn meal and flour. So that was where I started.

In the end, I like this cornbread as a "go to" dish. Something that's this simple and easy to make will be a staple. So bye bye boxed cornbread. I'm never going back. That's right! I am in love. And who would have thought all this was made possible by a friends party? Now I know I can't make it like T (especially since I don't have her recipe) but I figured out a combo I like and it's quickly becoming a family favorite. It's perfect because it has a little kick from some jalapeño and a little more from some habanero cheddar cheese. Wooooo!! Can you tell I like spicy?

When we are looking for a real southern comfort food, there's nothing better than cornbread, paired with fried chicken and collard greens. That type of combination absolutely hits the spot.


Skillet Cheddar Jalapeño Cornbread
Makes 8 to 10 servings

Ingredients

3/4 cup of flour
1 1/4 cups of corn meal
1/4 cup of granulated sugar
1 teaspoon of salt
2 teaspoon baking powder
1/2 teaspoon baking soda
1 cup of milk
2 eggs (lightly beaten)
2 jalapeño peppers (diced)
8 tablespoons of butter (melted)
1 tablespoon of butter (room temperature)
8 ounces of cheddar cheese (shredded)
4 slices of crumbled bacon (optional)

Directions:

Preheat oven to 425 degrees (F)

In a bowl combine flour, corn meal, baking powder, baking soda, sugar and salt.

In a separate bowl combine milk, eggs and butter.

Add milk mixture to dry mixture and mix gently with a spatula (do not over mix).

Stir in 6 ounces of cheese and diced jalapeños into the batter.

Use 1 tablespoon of butter and rub skillet until completed coated.

Transfer batter to pan and smooth top.

Add crumbled bacon (if using). Then top with remaining cheese.

Bake for 20 to 25 minutes or until toothpick comes out clean.

Let cornbread cool. Then serve with your favorite main course.

Salmon Cakes

From Japan to England there are many countries that have a version of a fish cake.  Bengali fishcakes are made with white fish and chilies.  In South America, potatoes are added. This simple more American version of a fish cake is a crowd pleaser and along the lines of something you'd see in the south. These salmon cakes are a personal favorite as far a comfort dishes go. But I'd be willing to bet that any version of this dish from any country would suit me just fine.

What warms my heart when it comes to this dish? Maybe it's the memories of salmon cakes and grits from my childhood or traipsing through the Inner Harbor of Maryland with friends making a good time of eating every fish cake we could find. Maybe that's why this is a favorite summer dish to me. Summer was when we  had the opportunity to travel and just enjoy life. What ever it may be, I always try to have some canned salmon on hand to make these delicious fish cakes. Forget all that extra breading, we want to taste the salmon.  And if made correctly there is a bit of a crisp outside that will stand up to whatever you throw at it. It's your choice how and when to serve it. Whether it's at breakfast with grits, like down South, or on a nice buttery toasted bun it's the perfect satisfying summer dish. Filling and tasty without being too heavy.

Salmon Cakes
8 patties

Ingredients

1 can of pink salmon
1 large egg (beaten)
1/4 cup of minced onion
1/4 cup of chopped green pepper
1/2 cup of bread crumbs
1/2 teaspoon of flour
2 teaspoons of parsley
4 tablespoons of vegetable oil

Tools: Cast iron pan (frying or saute pan) spatula

Directions:

Go through canned salmon and remove bones.

In a mixing bowl combine salmon, onion, green pepper, bread crumbs, flour and parsley.

Once thoroughly combined, mix in egg and a pinch of salt and black pepper.

Mold salmon mixture into patties.

Heat vegetable oil in pan on medium high heat.

Once oil is hot, add salmon patties (do not crowd the pan).

Once bottom begins to brown (approximately 4 to 5 minutes) flip salmon cakes.

Cook an additional 4 to 6 minutes until golden brown.

Serve as you like.

Mama's Potato Salad

There are some holidays that come around and dishes accompany such events. Sometimes it just doesn't seem like it's the holidays with it. Potato salad is one of those dishes that remind me of summer. Memorial Day was created to honor  the men and women who died serving in the U.S. military, for many Americans the holiday kicks off summer. So it's time to make some potato salad.

I've tried and tried and tried to make potato salad but it's never like my momma's. I know what goes in it. I've watched her make it thousands of times but I have never been able to replicate it... until now. Mom sat at the table with me and walked me through it. Come join us.


Mama's Potato Salad

Makes  8 servings

2 1/2 pounds of potatoes (peeled & cut into quarters)
2 celery stalks (minced)
1/4 large yellow onion (minced)
1/4 cup red pepper (minced)
3 boiled eggs (chopped)
1 cup of mayo
1 teaspoon salt
1/2  teaspoon black pepper
1/2 teaspoon paprika
1/8 cup of sweet & tangy relish
1/8 spicy brown mustard
Green onion - garnish


Directions: 

Cover potatoes with salted water and bring to a boil over high heat.

Boil potatoes for 12 to 18 minutes or until tender
(cooking times varies based on the size of your quartered potato).

Once finished, drain water and place potatoes in fridge to cool.

Boil eggs in water for 12 minutes.

Remove eggs and place in fridge to cool.

Combine mayo, salt, black pepper, paprika, relish and spicy brown mustard in a large bowl.

Combine potatoes, red pepper, celery, eggs and onion in a large bowl.

 Mix mayo mixture and potato mixture thoroughly but don't over mix.

Serve chilled and enjoy with your favorite main dish. If you're lucky, something off of the grill.

Mussels Fra Diavolo

I love Italian food. And I understand I'm impartial from I'm from the east coast but the east coast has some of the best Italian restaurants. One dish I've fallen in love with is seafood Fra Diavolo. Out with a girlfriend to catch up, she ordered it at one of those chain restaurants. To my surprise it was delicious. I was so happy she shared with me. I have a bad habit of not trying anything new because I hate paying for food I'm disappointed with. If I want average food I can fool around and mess it up in my own kitchen (of course that rarely happens). Who wants to pay for food they really don't like?

Of course, as with most dishes I did my research. I'm always interested in the origins of food and how it has evolved. To me food can truly be revolutionary. So, I was even more surprised when I found out that Fra Diavolo isn't an Italian dish at all.

Of course, when it comes to Fra Diavolo there is something warm and soothing about a nice, tongue tingling tomato broth. It's easy to fall in love with this dish. Just as wonderful as the taste is the ease to make it. It can be finished before that frozen garlic bread you put in the oven. Of course, it's another one of those dishes that's disguised as one thing but really it another. Though Fra Diavolo is served in many Italian restaurants it is and American dish. Which I guess is perfect. It's a chameleon. Swap out the mussels for shrimp. Or have it the traditional way with lobster. In the spring on a rainy day or in the winter to warm your bones. Any way you decided this New York dish is delicious and easy to make.

Mussels Fra Diavolo

Makes 8 servings

Ingredients

2 pounds of mussels
1 tablespoons of olive oil
2 tablespoons of fresh parsley (chopped)
4 cloves of garlic ( minced)
1/2 cup of dry white wine
1/2 cup of seafood or vegetable broth
1/4 teaspoon of oregano
1/4 teaspoon of dried chili peppers
2 cups of diced tomatoes
1 medium onion (chopped)
1/2 teaspoon kosher salt
1/2 teaspoon of pepper
1 bay leaf

* Note: Buy your seafood as fresh as possible. If you like spice add more chili peppers/red pepper flakes.

Directions:
If not cooking mussels right away keep refrigerated. In a breathable bag (do not tie the plastic bag).

Remove mussels that are open and do not close when tapped on the counter. Soak mussels in cool water for 20 minutes. This should help to remove sand and dirt.

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To clean mussels, scrub shell with a soft brush and remove beards (use knife to grasp beard and pull toward the hinge).

In a large pot /dutch oven heat olive oil over medium heat.

Add onion then garlic. Cook stirring occasionally until onion turn translucent.

Stir in 1 tablespoon parsley, oregano, thyme, and red pepper flakes.

Add seafood broth and white wine. Gently scrap the pot and stir the contents.

Add diced tomato and bay leaf. Stir.

Reduce heat and simmer for 25 minutes.

Add mussels to pot and cook covered for approximately 3 minutes.

Shake pot occasionally to mix.

Add salt and pepper to taste.

Boil uncovered. Remove mussels as soon as they open. Discard any mussels that do not open.

To serve, add linguini to a large pasta bowl and gently pour the Mussels Fra Diavolo over the linguini. Sprinkle parsley on top.

You can eat this as an appetizer or serve over linguini and make it dinner. I typically eat it for dinner but it is a great starter to a meal. Yum

Slow-Cooker Corned Beef and Cabbage

I'm not sure exactly when I decided I really liked this dish. Though this is not a dish of my childhood it's one that over the years I've grown more and more found of. Though living in New York provided the opportunity to eat lots of different foods, I don't remember eating dishes like corned beef or shepherd's pie. Those were definitely dishes I was introduced to in Jersey. Of course, as an adult I've never met a holiday I wouldn't cook a dish for. So for St. Patrick's Day it's Corned Beef, Cabbage and Potatoes.

What I do know is that I started making it "right" just a couple of years ago. Now when I say right I don't mean the way it's traditionally done, I mean the way the majority of my friends and family like it. Knowing I made this dish and that I absolutely love food, my colleague was wonderful enough to share a little tip she learned from her mother... beer. I was floored. I had never thought of putting beer in with my corned beef. I remember hubby putting beer in our chili one time and I was not happy.


Of course, she's a food lover like me and you know you can never go wrong with a recipe from mom, so I had to try it. Now I never make corned beef with out making sure there's a bottle set aside to add to the pot. It's a truly comforting meal and a one pot wonder which makes it even better. I make my corned beef in the slow cooker. I actually have been dying for St. Patrick's Day so I could make corned beef in my brand new slow cooker.


Corned Beef and Cabbage
Makes 6 servings

Ingredients

3 pounds of corned beef
4 red potatoes
2 large carrots
1 head of cabbage
1 bottle/can of beer
1/2 cup of water
1/4 teaspoon of salt

Tools Needed: Slow Cooker

Cut potatoes into quarters and slice carrots.

Cut cabbage into strips and place to the side.

Put corned beef into slow cooker and place the carrot and potatoes on the side of the corned beef.

Sprinkle the spice packet on top of the beef potatoes and carrots.

Pour beer over the ingredients, then pour the 1/2 cup of water over everything.

Lastly, place cabbage on top of the corned beef, potatoes and carrots and sprinkle with salt.

Cook, covered for 4 to 5 hours on high (or 7 to 8 hours on low).

Simple, easy and tasty .... what more could you ask for. What dish do you make for St. Patrick's Day?

Simple Apple Pie

I love to bake. But one thing I don't typically make is pie. I'm not exactly sure why but I don't but I don't. A couple of weeks ago I saw Martha Bakes and decided I was going to make a pie. Of course, weeks passed and the pie was never made. In general, I would rather make cheesecake or cookies or cupcakes or anything other than pie. Not exactly sure what my aversion is to making pie. It's probably just because I do not do it often. I do have a tendency to stick with what I do best. Though, I definitely love eating pie I just couldn't seem to bring myself to to make one. Until... my mom asked me for apple pie for Thanksgiving.

Now what was I to do? Did I want to make pie... no. But that was the only thing  mom asked me to do so I had to suck it up. And guess what? It wasn't as hard as I thought it would be (thank goodness for our food processor) and I think I might like it. I can see a pie being made again. Sooner rather than later. Guess I should thank Martha for the pie crust recipe. It's extremely flaky and I really liked that. Notice there's no sugar in the recipe so if you like your pie crust sweet you should add a teaspoon of sugar to this recipe.

This recipe is extremely simple since it was my first time making apple pie and it was for my momma  I didn't want to make it too complicated. Though some recipes call for ginger and other types of spices, I kept this close to what I know. Cinnamon and apples. Also, mom is a big fan of fresh and simple. So there's not a lot of sugar in this recipe. Also, the apples are still a little crisp once the pie is done. This pie is straight apple baby and it's beautiful.

Apple Pie

Makes 8 servings

Crust Ingredients

2 cups of flour

1/2 teaspoon salt
1 teaspoon sugar

1 1/2 sticks of unsalted butter (cubed & cold)

3 tablespoons of vegetable shortening

1/4 cup of ice water

Pie Filling Ingredients

6 granny smith apples (cored & sliced)

1/2 teaspoon cinnamon

1/4 cup of flour

3/4 cup brown sugar

2 teaspoons lemon

EggWash - 1 egg mixed with water

Tools Needed:

food processor, 9 inch pie plate and rolling pin

Directions:
Preheat oven to 425 degrees F.

Place flour, sugar and salt in food processor. 

Add cubed butter and shortening to the processor.

Pulse/process for 5 to 10 seconds until mixture resembles a course meal.

Add the ice water a little bit at a time making sure not to let the ice cubes fall in.

The water will help the dough come together.

My dough came together in about 20 - 25 seconds.

Place dough in plastic wrap using plastic to shape dough into a flat disk.

Place dough in the fridge for at least an hour.

After an hour cut the dough in half. One half will be used for the bottom of your pie crust the other for the top.

Lightly flour your counter top and your rolling pin.

Roll dough away from you remembering to turn the dough.

Turn and lightly flour your dough continuously so it does not stick.

Use your pie plate to measure how large you should roll the dough.

Your circle should be slightly larger than your pie plate.

*Note: Folding your rolled dough over the rolling pin will make it easier to move it into the pie plate.

For the filling, toss your apples in lemon juice.

Combine cinnamon, sugar and flour.

Toss and coat apples with sugar mixture.

Fill pie crust with apple mixture.

Roll out remaining dough to fit pie or cut into strips.

If creating a lattice, cut at least 10 strips. 

Place 5 strips horizontal and 5 vertical. 

Gently pull back each strip of dough weaving the strip over and under.

Trim the edge of the pastry allowing a little bit of an overhang.

Beat egg and water (egg wash) and brush over the pastry.

Place foil around the edge of the pie so the crust will not burn. 

Bake for 20 minutes. Then remove the foil.

Bake pie for another 20 to 25 minutes until the crust begins to turn brown and the filling begins to bubble.

Allow pie to cool on  a wire rack.

See that wasn't so bad was it?? Told you.

updated July 11, 2016

Crab Cakes

Sometimes it's hard to try to find a balance during the holiday season. I find that many of my friends are buckling down with the finances during this time of year. Whether they are saving to buy holiday presents or beginning to plan for their vacation people are thinking a little more strategically. Of course, being more fiscally conservative is a good thing.

We follow the same pattern in my home but the one area where we seem to go crazy is with food. Yeah, but you would not have guessed that. Many years ago we realized we went a little food crazy during the holidays. Since then we've put or planned a little extra on the side so we could enjoy whatever food we wanted during the holiday season. I know saving for food but sometimes you've got to pay for a good piece of beef.

One thing I try to do is clean out the fridge. I don't mean throwing food in the garbage I hate waste. It's actually why we started composting. I clean out the fridge by cooking the food that has ended up in the back of the freezer. The extra bits of stock, beef etc that sit in the back of the fridge. It also helps to make room in the fridge for the Thanksgiving ham or turkey. Lucky for me there was a bit of crab in the back of the fridge. Hello...


Crab Cakes
Makes 4 servings

Ingredients
8 oz of crab meat, drained
1/2 cup of bread crumbs
1 egg, lightly beaten
1 tablespoon of  butter
1 teaspoon of parsley
1 teaspoon oregano
1 teaspoon mayo
1 teaspoon of Worcestershire sauce
1/4 teaspoon ground mustard
1/8 teaspoon of salt
1/8 teaspoon of pepper
1/8 teaspoon of old bay
1 lemon cut into wedges

Directions:

Preheat oven to 350 degrees.

Melt butter and set aside to cool.

In a bowl combine crabmeat and all ingredients. Mix well.

Use mixture to make 4 patties.

Place patties in the fridge for at least 30 minutes. (Mine ended up in the fridge for an hour.)

Grease a baking sheet and bake crab cakes for 25 minutes.

Turn crab cakes after 12 minutes. Crab cakes should be lightly browned.

Serve these on hamburgers buns with tartar sauce and a squeeze of lemon.
Add some french fries. Yum!!

Oven Fried Chicken

Ever go into a kitchen store and come out with a million things? One shopping trip I returned with a silicon healthy mat. Say what? A silicon mat that has portions elevated so hot air can circulate underneath the food. My point... I love new gadgets and dohickeys especially if it makes life easier. Of course, my immediate need comfort food after an arduous week lead me to out my new dohickey to use. Of course, I thought I was handing the new transitions at work well but my cravings for bad food have proven otherwise. So, why fight it?

In the end, I decide to drown my woes in fried chicken. Of course, frying is not really my thing. I hate standing over hot oil and I always get burned. So I was happy to have the mat on hand. I could make fried chicken without standing over a hot stove, getting burned or wasting a bunch of oil. Best of all I could make something bad and feel good about it. Woo hoo!!

Oven Fried Chicken
Makes 6 Servings

Ingredients

2 pounds of chicken
2 tablespoons of adobo seasoning

½cup of flour

1 teaspoon of paprika

½ teaspoon of salt

½ teaspoon of black pepper

vegetable oil spray

Tools: silicon healthy mat
*Note: If you do not have a silicon healthy mat, you can get similar results by placing the chicken on a rack in a baking sheet.

Directions

Preheat oven to 450 degrees.

Place silicon mat ( or wire rack) on a shallow baking sheet and spray with vegetable oil.

Pat chicken dry and sprinkle with adobo seasoning.

In a bowl combine flour, paprika, salt and pepper.

Dredge chicken in flour mixture and place on silicon mat.

Place chicken in oven and bake for 30 minutes.

After 30 minutes turn over and bake for another 30 minutes.

It's healthier than it would be if I fried it in a pan!!