The Southern Fried Foodie

The blog is on the move once more

2010-12-17T20:27:00.002-06:00

Hey y’all. I just wanted to let y’all know about some changes that I making to this blog & website for 2011. I am consolidating multiple blogs into a single location. I believe that this will allow for more things to be shared in the long run on a wide variety of topics. The new blog can be found at

www.armstrong9415.blogspot.com

I hope that you will follow me there in all my ventures. Thanks for the support here and I look forward to a new year with a renewed since of blogging!

New Home for The Southern Fried Foodie!

2010-06-09T21:36:00.000-05:00

I have upgraded from blogspot. It's been nice.... but it was time for a change. I can be found at www.thesouthernfriedfoodie.com, where I will be expanding what I do. Thanks to all who have followed me here. Please continue to follow me on my new website. Also you can become a fan or "like" my facebook page. I look forward to hearing for you on the new website and blog! Thanks again!

Italian Crescent Casserole - Reviewed

2010-04-07T19:44:00.000-05:00

My Opinion: Hannah and I really liked it. Nothing just super star about it, but it is a good solid casserole. Easy to put together, a little time consuming if your in a rush though. Prep and cook time totaled around 40-45 minutes. It would go well with a small side salad. I do think it would make more like 8 servings verses the 12 it says it will, but still more than enough for your family. I recommend giving it a try.

Recipe: Italian Crescent Casserole (p.81)

Cookbook: Better Homes and Gardens; 9x13 The Pan That Can

What ya need:

2 lbs lean ground beef
1/2 cup chopped onion (about 1/2 a small onion)
2 cups bottled spaghetti sauce or tomato-base pasta sauce (use your favorite or if you like home then go with that)
3 cups (or 12 oz) shredded mozzarella cheese or Monterey Jack cheese
8 oz carton dairy sour cream
8oz package (8) refrigerated crescent rolls
2 tablespoons butter or margarine, melted
1/2 cup grated parmesan cheese

How to make it:

Preheat oven to 375ºF. In a 12-inch skillet cook ground beef and onion until the meat is cooked through, using a wooden spoon to break up the meat as it cooks; drain off fat. Stir spaghetti sauce into meat mixture; heat through. Spread meat mixture in an ungreased 9x13-inch baking dish
Meanwhile, in a medium bowl combine mozzarella cheese and sour cream; spoon over meat mixture in baking dish.
Unroll crescent rolls, but do not separate into triangles. on a lightly floured surface, press dough edges together and roll out slightly to fit baking dish. Place dough over the cheese-sour cream layer. Brush with melted butter and sprinkle with Parmesan cheese. Bake, uncovered, for 20 to 25 minutes or until top is golden brown. (Makes 12 servings)

"He is Risen Rolls"

2010-03-31T12:00:00.001-05:00

Hey y'all. With Easter around the corner I wanted to share a recipe that I came across on AL.com (thanks to the Birmingham Bargain Mom for posting a link to facebook) I haven't tried this but sounds interesting to say the least! Have a wonderful and blessed Easter!

What you'll need:

1 tube of crescent rolls

Butter

Large Marshmallows

Cinnamon

Sugar

Directions:

1. Preheat oven according to crescent roll package directions

2. Give your children a triangle crescent roll.
(The roll represents the cloth Jesus was wrapped in during his burial)

3. Give each child a marshmallow
(Represents Jesus)

4. Tell your child to dip the marshmallow in the melted butter
(Represents the burial oils for his body)

5. Then the child should dip the marshmallow in the cinnamon and sugar.
(Represents the spices used to annoint his body)

6. Place the marshmallow in the crescent roll. Fold each side of the dough around the marshmallow. Do not roll it, the marshamallow will leak out.
(Represents the wrapping of Jesus' body after his death)

7. Place in the oven for 10 to 12 minutes.
(Oven represents the tomb)

8. After removing the rolls from the oven, let them cool. The children then can open the rolls to discover the marshmallow is gone.
(Represents Jesus no longer is in the tomb but He Is Risen!)

How it works:
The marshmallow melts inside the roll creating the metaphor for your lesson

Papa Murphy's Take 'N' Bake Pizza

2010-03-06T18:10:00.000-06:00

I love pizzas and I would think that we all have our favorite pizza! I grew up eating Pizza Hut. For all my adult life until recently it was the epitome of pizza (at least to a poor southern boy who doesn't know better when it comes to pizza). Several months ago we a had new pizza joint move in to the neighborhood. Not really thinking much about it continued along my blissful habits of eating Pizza Hut pizza. I have a recipe of from Paula Deen for homemade pizza dough and pizzas. One of which quickly became a favorite in our house, though not very often due to the hassle of making the dough (at least for me). The above mentioned recipes will be shared in the future . Anyway back to the point... on a whim one day I googled the new pizza joint. Google returned my results and off I went into cyberspace. Papa Murphy's Take 'N' Bake Pizza..... what the heck I gotta cook it myself? what craziness is that! I continue on review there menu. I read through their interpretations of typical pizzas and then I cam to a section call deLite pizzas. I started reading and came across the Chicken Bacon Artichoke pizza! We give it a try... and unreal! I couldn't believe that a large pizza we cooked at home could so so good.

And that they say is that! After the first bite I know I had found my new favorite pizza. If you have not had one you gotta give it a try! PapaMurphys.com find a store near you and order up any of the pizzas so far I have not had a bad one. Two perks that most pizza joints miss out a $2 off coupon on their menu (which you get with each pizza and they never expire) and a frequent buyer card. If your in Homewood or near by there is a Papa Murphy's in the Edgemont Shopping Center with Publix on Greensprings. The two picks are our dinner from last night top one is before the later is after. I hope y'all enjoy

Feasting on Asphalt : The River Run by Alton Brown - Reviewed

2010-03-06T13:17:00.001-06:00

Feasting on Asphalt: The River Run
by Alton Brown

First I must say one of my culinary heroes is Alton Brown. He first came into my life through his cooking show Good Eats on The Food Network. Then came the commentator of Iron Chef America and host of The Next Iron Chef. His approach to food is simply wonderful for those of use a little more tech/science oriented. If you are unfamiliar with Alton I really do suggest that you get to know him and his cooking style, after all his is a good Southerner hailing from Atlanta, GA.

Now on to the book. This book is set up like a diary of a road trip, illustrating the people, places, and as equally important the food along the way. We start in the delta on the Mighty Mississippi River in Louisiana. The journey ends at the headwaters of the river in Minnesota. Along the way we are introduced to wonderful people and even more wonderful food. At many of the destinations and stops recipes are written in the book. Some were shared by the cooks, others are based of the original (as to make them more practical for us at home) , while still others were inspired by the originals recipes which are one of those "If I tell you, I gotta kill you" kinda things. Most recipes seem normal enough, however one that caught my eye that I simply most try is.... Koolickles. "Koolickles... what in the world is that?" is what has to be running through your mind right about now. Simply put they are Kool-Aid infused pickles, which the recipe will be made later on today and shared with the whole world.

I simply loved the book. It's simple and straight forward. Most people could read it in a mater of a few days or one if uninterrupted. It teaches us that there are other options that fast-food chains when it comes to eating on the road. These places are true american gems and might even warrant a detour or two next time your are in the areas of the wonderful places. I really recommend picking this up or checking it out at the local library, like I did.

The Delinquency of Posts

2010-03-06T07:57:00.001-06:00

First I'd like to apologize for not making more most over the last several weeks. As many of you know I had gotten a job with AT&T back in December. Unfortunately at the beginning of February I and AT&T agreed that I was not the best fit for that job. So with in a few short days I was once again employed. I am back at Baugher Design & Remodel, Inc. (So if I have inspired your inner gourmet to the point of your kitchen just won't hack it any more, you need to give us a call to give you a kitchen even a celebrity chef would be envious of!) I have been hired as a Graphic Designer, which is something I really enjoy doing.

So needless to say thing got a little crazy around our house, and cooking became an after thought as we started getting into a new routine. As we finally are in some sort of a routine, I can now see where cooking will once again take it's rightful place as a wonderfully fascinating hobby and past time.

In a move not only to save some money each month, but to increase our productivity we have decided to eliminate our DirecTV service. So no more Food Network, Kitchen Nightmares, or Man v. Food for me for the foreseeable future. Not such a bad thing, I a looking forward to getting some things done around the house an reading more, and potentially cooking more.... which means more post on recipes cookbooks and all things food. I have several new posts that I hope to have up this weekend for every one to check out.

Until then....... Keep on eating!

Turkey Meat Loaf with Spicy Tomato Chutney - Reviewed

2010-02-11T18:28:00.000-06:00

My Opinion: Meatloaf does not always conjure up the greatest sense of fine dining. However, when done properly meat loaf can be a fine staple in you cooking repertoire. Now I do like a meatloaf, I have a grilled meatloaf recipe I will share later. I really enjoyed this take on a classic comfort food item. Though the time needed to prepare this is a little on the longer side of things I think it is still worth the extra effort to make this for you family.vHope you enjoy!

Recipe: Turkey Meat Loaf with Spicy Tomato Chutney (p.234)

Cookbook: Cook this, Not that!; Kitchen Survival Guide

You'll Need:
Tomato Chutney

1/2 Tbsp olive Oil
1 Medium onion, sliced
2 cloves of garlic, minced
3 large tomatoes, seeded and chopped
1/2 cup roasted red peppers
3/4 cup ketchup
1/4 cup Worcestershire sauce
Pinch of red pepper flakes
Salt and black pepper to taste

Meat Loaf

1 Tbsp olive oil
1 medium onion, chopped
2 cloves garlic, minced
2 teaspoons salt
1 teaspoon pepper
1/2 tsp dried rosemary
3 lb ground turkey
1 cup bread crumbs
2 eggs, lightly beaten

How to Make it:

For the chutney, heat the oil in a medium saucepan over medium-high heat. Cook the onion and garlic until translucent, then add the tomatoes and peppers and cook for a few minutes more, until the tomatoes and soft and saucy. Add the ketchup, Worcestershire, and pepper flakes and simmer for 10 to 15 minutes. Season with salt and pepper.
Preheat Oven to 350˚F.
For the meatloaf, heat the oil in a medium skillet or sauté pan over medium heat. Sauté the onion and garlic until cooked through but not brown. Transfer to a bowl and gently mix in 1 cup of the chutney plus the remaining ingredients. (Don't over mix, unless you like tough meat loaf.)
Dump the meat loaf out into a baking dish and loosely form into a log. Cover with half of the remaining chutney.
Bake the meat loaf for 60 to 90 minutes, until an instant-read thermometer inserted into the center reads 160˚F. Serve the meat loaf with the remaining tomato chutney.
Makes 8 Servings (Approximate cost per serving $2.76)

Nutrition Facts: 330 calories / 7g fat (1g saturated) / 970 mg sodium

Restaurant Comparison: Boston Market Meat Loaf ($4.29)

520 calories / 36 g fat (16 g saturated, 1.5g Trans) / 1,030 mg sodium

Turkey Meat Loaf with Spicy Tomato Chutney = Good Meat Loaf!

2010-02-02T21:35:00.000-06:00

Wickles - Reviewed

2010-02-02T20:04:00.001-06:00

Ladies and Gentleman I would like to introduce you to Wickles! Wickles are spicy sweet pickles. They hale from Dadeville, Alabama. They started as a secret family recipe, over 70 years old, used for family gatherings and a few special friends who could get a jar. As they expanded to giving them as gifts for Christmas the demand exploded. Wickles are now available all over the country in specialty stores and some grocery stores. Locally you can pick them up at Publix! You can also go to their website and order all their products straight from them per jar or by the case. I really recommend you run and try a jar today. If you like relish you also want to pick up some Wickles relish!

www.wickles.com

Spinach Salad with Warm Bacon Dressing - Review

2010-02-02T19:01:00.001-06:00

My Opinion: Being a more meat and potatoes kinda guy, I have to say this salad is not too bad. It was very rich and I do really like the restaurant comparison salad at Applebee's. The flavor of the shrimp was good the "dressing" is where it came apart for me. If you read below you will notice that you do not drain the bacon grease from the pan before adding the remaining ingredients. That I believe is where I got messed up. My bacon produced a large amount of grease which I should have noticed and drained off to a more manageable amount or all together and used olive oil to replace it (as the recipe offers, which I missed until after the fact, which you will find below). I will be giving this another go in the future, with the swap for the olive oil. I would also consider this salad for a side salad as well versus a main course.

Recipe: Spinach Salad with Warm Bacon Dressing (p. 106)

Cookbook: Cook this, Not That!; Kitchen Survival Guide

You'll Need:

6 strips bacon, cut into small pieces
1/2 red onion, sliced
1 cup sliced mushrooms
8 oz shrimp, peeled and deveined
Salt and black pepper to taste
2 Tbsp pine nuts
1 Tbsp Dijon mustard
3 Tbsp red wine vinegar
Olive Oil (optional)
1 bag (6 oz) baby spinach
2 hard-boiled eggs, sliced

How to make it:

Heat a large skillet or sauté pan over medium heat. Cook the bacon until crispy, 5 to 7 minutes. Use a slotted spoon to transfer to a paper towel on a plate and reserve.
Add the onion and mushrooms to the hot pan and cook until the onions begin to brown, about 3 minutes. Season the shrimp with salt and pepper and add to the hot pan, along with the pine nuts. Cook until the shrimp are pink and firm, no more than 4 minutes (Shrimp cook more quickly than nearly any other protein and no one likes overcooked shrimp). Stir the mustard and vinegar into the pan; season with salt and pepper
Divide the spinach and eggs among 4 plates and top with the hot shrimp mixture and some of the liquid in the pan. Sprinkle with the bacon.
*Optional* Replace the bacon with a tablespoon of olive oil to begin with (for sautéing the vegetables, shrimp, and pine nuts) and another two on the back end, when you stir in the mustard and vinegar.
Makes 4 servings (approximate cost per serving $4.48)

Nutrition Information: 220 Calories / 11g fat (3g saturated) / 560 mg sodium

Restaurant Comparison: Applebee's Grilled Shrimp 'N Spinach Salad $9.99
1,040 calories / 11g saturated fat / 2,380 mg sodium

Spinach Salad with Warm Bacon Dressing

2010-02-01T20:49:00.001-06:00

Krispy Kreme Bread Pudding with Rum Sauce - Review

2010-02-01T20:36:00.002-06:00

My Opinion: On the rare occasion I have been known to enjoy a serving of bread pudding. I have also been known to "inhale" more than my fair share of hot Krispy Kreme doughnuts! Now this is not your typical bread pudding... but a wonderful interpretation. I highly recommend that you give this one a try. Don't worry about the alcohol in the rum, some of it will cook off when you make the sauce though the flavor still remains and is a nice complement to the pudding. You don't need to go out and buy a big bottle of rum either, one of the airline size bottles is more than sufficient for this recipe.

Recipe: Krispy Kreme Bread Pudding with Rum Sauce (p. 60)

Cookbook: Paula Deen Celebrates! by Paula Deen

You'll Need:

Bread Pudding

24 Krispy Kreme glazed doughnuts (YES you read that correctly.... 2 WHOLE DOZEN doughnuts, I recommend a few extra for snacking purposes)
One 14 oz can sweetened condensed milk
One 14.5 oz can fruit cocktail, with juice
2 eggs, beaten
One 9 oz box (1 1/2 cups) raisins
Pinch of salt
1 teaspoon ground cinnamon

Butter-rum Sauce

1/2 cup (1 stick) butter
3 cups sifted confectioners' sugar
2 tablespoons white rum

How to make it:

Preheat the oven to 350˚F. Spray a 13 by 9-inch glass dish with vegetable oil cooking spray.
In a very large bowl, tear or cut the doughnuts into 1-inch cubes. In another bowl, combine the condensed milk, fruit cocktail, eggs, raisins, salt, and cinnamon. Pour the mixture over the doughnuts and stir to combine. Allow the doughnuts to soak for 15 minutes. Pour the doughnut mixture into the prepared dish and press down with the back of a spoon to remove any air pockets.
Bake the pudding for 1 hour, until the center is firm.
To make the butter-rum sauce: Melt the butter in a 1-quart saucepan over low heat. Slowly stir in the sugar. Add the rum. Remove from the heat and stir well. Serve the warm sauce with the warm pudding.

Serves 12 to 16

Preview of this weeks dinners....

2010-01-31T22:27:00.000-06:00

Monday = Spinach salad with warm bacon dressing
Tuesday = Turkey meatloaf with Spicy tomato chutney
Wednesday = Baked Swordfish with feta cheese
Thursday = Gilled pork and peaches with Spicy mashed sweet potatoes
Friday = Chicken Broccoli Casserole
Saturday = Butternut Ravioli
Sunday = Chicken pot stickers and Chicken fried rice

Stay tuned for the recipes and my take on them. Some are easier than others but all have the promise to be fantastic and worth the extra effort!

Also this week;

Wickles - Reviewed
A review of Bake Until Bubbly; The ultimate Casserole Cookbook
2 dessert recipes from Paula Deen
Also a review of Cake love (maybe a recipe as well)

Grilled Cheese with Apples and Bacon - Review

2010-01-31T21:24:00.000-06:00

My Opinion: I have always loved a grilled cheese. When I hear grilled cheese, I think of white bread and Kraft singles. As I expand and challenge my food horizons I saw this recipe and had to try it. Granny Smith apples (my favorite apple) on a grilled cheese intrigued me. Then you get to the bacon... Let's face it everything is better with bacon! This sandwich is awesome! It is a satisfying meal. It would also be a wonderful complement to the Butternut Squash soup I have reviewed already. No real modifications here. You could swap out cheese flavors or apples if you wanted to. Use your imagination and enjoy!

Recipe: Grilled Cheese with Apples and Bacon (p. 130)

Cookbook: Cook this, Not that!; Kitchen Survival Guide

You'll Need:

1 Tbsp butter
8 slices whole-grain bread
1 Tbsp Dijon mustard
6 oz sharp shredded Cheddar cheese
1 Granny Smith Apple, peeled, cored, and sliced
8 strips cooked bacon

How to Make It:

Heat the butter in a large skillet or nonstick sauté pan over low heat. Slather 4 slices of bread with the mustard, then divide the cheese, apples, and bacon among them. Top with the other bread slices and add to the hot pan. The key to a great grilled cheese (i.e. crispy crust, fully melted cheese) is patience, so cook these sandwiches slowly until each side is deep brown and crunchy, about 10 to 12 minutes total.
Males 4 servings (approximate cost per serving $1.55)

Nutrition Information: 330 calories / 15g fat (6g saturated) / 790 mg sodium

Restaurant Comparison: Au Bon Pain's Prosciutto Mozzarella Sandwich ($6.49)

810 calories / 41g fat (16g saturated) / 2,290 mg sodium

Grilled Cheese with Apples and Bacon

2010-01-31T21:17:00.000-06:00

Burgers and Fries

2010-01-29T20:08:00.000-06:00

Grilled Tilapia

2010-01-26T20:01:00.000-06:00

Stouffer's Easy Express Skillets Garlic Chicken

2010-01-25T21:12:00.000-06:00

Stouffer's Easy Express Skillets Garlic Chicken

2010-01-25T19:57:00.000-06:00

My Opinion: There are times in life when cooking is not my highest priority. Tonight was one of those times. We picked this up the other day from the grocery store. One skillet and 11 minutes...... Not a shabby meal comes out on the other side. The only real drawback and/or down fall of the meal, in my opinion, was an artificial taste in the chicken. It wasn't a bad flavor, just artificial. However, even with the artificial flavor/taste in the chicken, it was much better than expected. The vegetables were good too. One additional note of semi-importance..... there are only TWO servings in a package. So if you want to feed more than just 2 folks, you might need to get another package. Health wise the only really bad number is the sodium, 1440 mg per servings, 60% of your daily intake. The nutrition facts can be seen below. So in short.... If your are short on time and need a decent meal for 2, bust one of these suckers out for a quick meal and enjoy!

Nutrition Facts

Serving Size 11.5Oz

Servings Per Container 2

Amount Per Serving

Calories 320 Calories From Fat 50

%Daily Value*

Total Fat 6g

Saturated Fat 2.5g

12%

Trans Fat 0g

Cholesterol 40mg

12%

Sodium 1440mg

60%

Total Carbohydrates 42g

14%

Dietary Fiber 6g

24%

Sugars 6g

Protein 24g

Vitamin A 40%

Vitamin C 25%

Calcium 6%

Iron 15%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories:

2,000

2,500

Total Fat

Less Than

65g

80g

Sat Fat

Less Than

20g

25g

Cholesterol

Less Than

300mg

Sodium

Less Than

2,400mg

Potassium

Less Than

3,500mg

Total Carbohydrate

300g

375g

Dietary Fiber

25g

30g

Fish - To eat or not to eat? That is the question.

2010-01-24T16:34:00.000-06:00

Omega-3 fatty acids, the creme del la creme of healthy food talk. The ultimate gold standard of what you should be eating... well at least that's what we are lead to believe by those in the nutrition world. I do believe that we should eat more of them and the best way to do that is to eat fish.

But with all the recent news and research about the dangers of eating fish because of mercury and pcb levels, we hesitate to grab some fillets and cook them up for dinner. Now on top of toxin level warnings in our fish we have a new concern to watch out for.... the ratio of Omega-6 to Omega-3's. This ratio can effect those of use who have heart related health issues and those who are genetically susceptible to it's issues. This negative ratio mainly has been linked to one of America's most popular fish species... Tilapia. With America's heart health community suggesting American's eat fish at 2 to 3 meals a week this could potentially cause some problems.

In my opinion it all boils down to one simple rule and truly even further to one simple word.... MODERATION! We must take notice of all the warnings we hear about food and it's possible negative side affects but with moderation most all things especially fish is acceptable to eat and enjoy. Let's face it some fish is better than no fish when it comes to our diets and getting those good nutrients with out having to take a dozen different supplement pills each day.

If you would like to learn more about which fish are "safer" to eat below are several links to different resources. You will notice that even these resources can not agree on some types of fish. So what does that mean? MODERATION! Eat what you like to eat just do so with self control.

Grilled Chicken and Pineapple Sandwich -Reviewed

2010-01-23T21:28:00.000-06:00

My Opinion: I absolutely love grilling! So grilled chicken and pineapple on one sandwich is just great. Not to mention that swiss cheese is one of my favorites too. It's a great sandwich. Healthy and a nice change of pace from your traditional grilled chicken sandwich.

Here is a list of modifications that I made;

I am not a huge fan of teriyaki sauce, so for the marinade I used pineapple juice with little Dale's marinade
I did not use the pickled jalapeños instead I used Wickles (post about them to come)
I do question the grilling time mentioned below. I highly recommend cooking the chicken as you normally would on a grill then add the cheese a few minutes prior to taking them off the grill.
This recipe is easy to add to for more servings if you are having guests

Recipe: Grilled Chicken and Pineapple Sandwich (page 128)

Cookbook: Cook this, Not that!; Kitchen Survival Guide

You’ll Need:

4 boneless, skinless chicken breasts (4-6 oz each)
Teriyaki sauce
4 slices Swiss cheese
4 pineapple slices (1/2” thick)
4 whole-wheat buns
1 red onion, thinly sliced
Pickled Jalapeños (see recipe below)

How to make it:

Combine the chicken and enough teriyaki sauce to cover in a re-sealable plastic bag and marinate in the refrigerator for at least 30 minutes and up to 12 hours.
Heat a grill until hot (you shouldn't be able to hold your hand above the grates for more than 5 seconds). Remove the chicken from the marinade and place on the grill; discard any remaining marinade. Cook for 4 to 5 minutes on the first side; flip and immediately add the cheese to each breast. Continue cooking until the cheese is melted and the chicken is slightly charred and firm ti the touch. Remove and set aside.
While the chicken rests, add the pineapple and the buns to the grill. Cook the buns until they're lightly toasted and the pineapple until it's soft and caramelized, about 2 minutes per side. Top each bun with chicken, red onion, jalapeño slices, and pineapple. If you like, drizzle the chicken with a bit more teriyaki sauce.
Makes 4 servings (approximate cost per servings $2.64)

Nutrition Information: 400 calories / 11g fat (6g saturated) / 640mg sodium

Restaurant Comparison: Outback Grilled Chicken & Swiss Sandwich ($7.95)

696 calories / 33g fat (10g saturated) / 1,323 mg sodium

Recipe: Pickled Jalapeños (page 304)

Cookbook: Cook this, Not that!: Kitchen Survival Guide

You'll Need:

1/2 cup apple cider vinegar
1/2 cup water
2 Tbsp sugar
1 tsp salt
5 or 6 jalapeños, sliced very thinly

How to make it:

Combine the vinegar, water, sugar, and salt in a small saucepan and heat until the liquid just begins to simmer. Set aside for 5 minutes to cool. Place the jalapeño slices in a sealable jar or container and pour the liquid over the peppers. These are ready to use almost immediately (give them at least 20 minutes of soaking) and keep covered in the fridge for up to 10 days.

Grilled Chicken and Pineapple Sandwich -also known as Dinner

2010-01-20T19:48:00.000-06:00

Baked Tilapia With Garlic and Lime

2010-01-19T20:13:00.000-06:00

My Opinion: I absolutely love this recipe! It is a Deen brothers recipe, so you know it's good. One word that describes this recipe...... SIMPLE. It has a very fresh feel and taste. It's a great spring time and summer time meal. Also it's easy to change up the flavor profile and spice things up or put your own unique twist on it. It was the basis for my baked tilapia last night for dinner so see the post below. The first time you make it you really should try the recipe as it stands.... you'll love it I promise!

Recipe: Baked Tilapia with Garlic and Lime (page 23)

Cookbook: The Deen Bros. Y'all Come Eat
By Jamie & Bobby Deen & Melissa Clark

You'll Need:

4 6 - 8 oz. tilapia fillets
1 tsp Silly Salt or garlic salt (I use garlic salt)
1/4 cup (1/2 stick) unsalted butter, cut into small pieces
Finely grated zest and juice of 1 lime

How to make it:

Preheat oven to 375˚F. Line a rimmed baking sheet with aluminum foil; set side.
Rinse fish and pat dry; place on the prepared baking sheet. Season each fillet with 1/4 teaspoon of garlic salt and pepper to taste. Divide the butter pieces, lime zest, and juice evenly among the tops of the fillets. Bake for 8 to 12 minutes or until the fish flakes easily when tested with a fork.
Makes 4 servings

Baked Tilapia = Yummy dinner!

2010-01-18T20:07:00.000-06:00

Butternut Squash Soup - Reviewed

2010-01-18T19:07:00.000-06:00

My Opinion: This is a good fall/winter recipe. Easy to make using all fresh ingredients. A little time consuming to make but not too bad, all total about 1 hour and 15 minutes or so. It has a very healthy feel to it while you are eating it, which is not a bad thing. It was a very satisfying meal, with out leaving you feeling stuffed. I would highly recommend giving this soup a try, even more so if you have never had butternut squash. It's a great way to introduce new foods to you and your family.

Here is a list of minor alterations and suggestions
I did not use nutmeg..... mainly because I did not have any
Use more butternut squash for a thicker soup or less for a thiner soup
The ginger provides a little heat if you wanna take it to the next level try cayenne pepper or even some chipotle peppers
Do not start cooking the remaining ingredients until the squash is cool enough to handle
I used a sauté pan to cook the first ingredients then transfered the processed batches to a larger stock pot (large enough to hold 8+ cups of liquid)
You can make it a day ahead of time or freeze it for a later time

Recipe: Butternut Squash Soup (page 116)

Cookbook: Cook this, Not That!: Kitchen Survival Guide

You'll Need:

1 large butternut squash
Olive oil
Pinch of grated nutmeg
Salt and black pepper to taste
2 strips of bacon
1 small onion, diced
1 Tbsp minced or grated fresh ginger
1 green apple, peeled, cored, and chopped
4 cups low-sodium chicken broth
Chopped chives and light sour cream (optional)

How to make it:

Preheat oven to 375˚ F. Slice the squash in half lengthwise and scoop out the seeds. Rub the halves with a touch of olive oil and season with nutmeg, salt and pepper. Place on baking sheet and roast until the flesh is very soft, about 35 to 40 minutes. Set aside to cool.
Heat a large pot over medium heat. Add the bacon and cook until crispy, 5 to 7 minutes. Transfer to a plate and reserve. Add the onion and ginger to the hot pot and cook until the onion is translucent (but not browned), about 3 minutes. Add the apple and cook until soft, another 3 minutes or so.
When the squash is cool enough to handle, scoop out the flesh and add it to a blender or large food processor. Add the contents of the pot and pour enough broth to cover. (Be careful not to overfill; work in batches if necessary.) Process until very smooth and return to the pot. Stir in the remaining broth and bring to a simmer. Season with salt, pepper, and a touch more nutmeg. Garnish with crumbled bacon, chives and sour cream (if using).
Makes 4 servings (approximate cost per serving $1.89)

Nutrition Information: 150 calories / 3.5g fat (1g saturated) / 490mg sodium

Restaurant Comparison: Panera Bread Creamy Tomato Soup with Croutons ($5.00)

370 calories / 23g fat (12g saturated, 1g trans) / 740mg sodium

Butternut Squash Soup

2010-01-17T21:54:00.000-06:00

Shrimp and Grits - Reviewed

2010-01-17T16:55:00.000-06:00

My Opinion: This is a great recipe and meal. It was fairly quick and easy to get prepped and cooked. All total it took about 45 minutes. We shared this with my wife's parents. So we were taking it at it's word that we would have 4 servings. There was more than enough shrimp for 4 people. At the out set of serving the grits there was some concern about having enough grits, but there was enough for 4 smaller (probably an actual serving size) servings for us southern folks. Surprisingly though it held us and was very satisfying with out feeling over stuffed. Then today at lunch my wife's parents had also made that same observation about the meal being very satisfying and keeping them full. Over all this is an absolute winner of a recipe and meal. It will most definitely be making it into the normal rotation of meals in our house.

Here is my list of minor alterations and suggestions
Purchase the peeled and deveined shrimp from your local grocery store (this cuts down on your prep, and will add time to the above mentioned time frame if you do not buy the shrimp this way)
Use more cheese than required..... 1/2 cup for the below mentioned amount of grits
I would make 3/4 cup of grits for 4 servings
Slice the kielbasa instead of dicing it as the recipe says

Recipe: Shrimp and Grits (page 228)

Cookbook: Cook this, Not that! Kitchen Survival Guide

You'll Need:

1 Tbsp canola oil
1 cup diced cooked turkey kielbasa (slice on the bias do not dice)
4 scallions, whites and greens separated, chopped
1 clove of garlic, minced
8oz fresh mushrooms (button, cremini, shiitake) stems removed, sliced
1 pound shrimp, peeled and deveined
1/2 cup low-sodium chicken broth
salt and pepper to taste
1/2 tsp cayenne pepper
1/2 cup quick-cooking grits
1/4 cup shredded Cheddar cheese

How to make it:

Heat the oil in a large cast-iron skillet or saute pan over medium-high heat until lightly smoking. Add the kielbasa: cook for a few minutes, until lightly browned. Add the scallion whites, garlic and mushrooms. Cook until the mushrooms are lightly browned, 3 to 4 minutes.
Add the shrimp and continue cooking until the shrimp are just pink and firm to the touch. Stir in the broth and cook for another 3 minutes, until the liquid has reduced by half and the shrimp are cooked all the way through. Season with salt, pepper and cayenne.
While the shrimp are cooking, cook the grits according to the package instructions. When they're thick and creamy, add the cheese and season with salt and pepper.
Divide grits and shrimp among 4 bowls and garnish with the scallion greens.
Makes 4 servings (Approx. cost per serving: $ 3.24)

Nutrition Info: 340 calories / 10g fat (4g saturated) / 610 mg sodium

Restaurant Comparison:

Red Lobster Parrot Bay Jumbo Coconut Shrimp with mashed potatoes ($13.99)

1,160 calories / 45g fat (12g saturated) / 1,648 mg sodium

Shrimp and Grits are oh so Yummy!

2010-01-16T21:56:00.000-06:00

Review of Cook this, Not That!: Kitchen Survival Guide

2010-01-15T20:39:00.000-06:00

Preliminary Review of

Cook this, Not That!: Kitchen Survival Guide

By David Zinczenko & Matt Goulding

This is a very cool book! The main idea of the book is that it is a weight loss cook book. According to the authors the recipes are designed to cut calories and target your belly fat. Each recipe has a store bought or restaurant version with a comparison of health information. Most of the recipes seem simple enough with pretty much everyday items (with slight modifications for healthier options) that we already have in our pantries. Below are a list of some of my favorite features.

Best Food Index - 10 Best Foods for things from Preventing cavities to Surviving Flu season
The Food Scorecards - breaks down several different categories of foods by several factors, helping us to make better choices about what we eat
There is a guide for the home cook, novice to advanced, of what tools you need. None of which are overly expensive just good solid equipment that will last and provide years of service to a cook
The recipes themselves - Great options for everything from the southern classic of Shrimp and grits to Tuna Satay Skewers to Banana Rum Splits.

I will be trying out several of these recipes over the next few weeks. As each one is tried, a write up on the recipe will go up on the blog. So check back soon for the first recipe!

Bon Appetit Magazine

2010-01-14T22:13:00.000-06:00

I love Bon Appetit Magazine! It's a wonderfully laid out magazine with well written articles and more recipes than you can really use before you get the next issue. I have been a subscriber for over a year now and have loved each issue. to be honest it's one of the few magazines I always read from cover to cover. Another wonderful aspect to this magazine is the subscription price.... only $12/year for 12 issues! I also have both the Bon Appetit cookbooks which are wonderful, recipes to follow I promise. I have actually won a Chili cook off with a recipe that I got from my second issue of Bon Appetit, slightly modified of course, for a Texas Brisket Chili with Butternut Squash (I'm not sure if that recipe will make it here.... after all it is award winning). So head on over to their website below and get your subscription now.

www.bonappetit.com

www.TheGoodCook.com

2010-01-14T21:51:00.000-06:00

If you are a cookbook junkie like me then you gotta check these guys out! It is a book club so there are some "minimum" purchase requirements but even at regular member pricing the books are a steal. Just about anything and everything is available and at discounted pricing. I have gotten books by Gordon Ramsey, Paula Deen, Frank Stitt and several others. All shipped quickly and arrived in pristine condition. So if you like cooking and want some new cookbooks I really do suggest heading over to their site.

www.thegoodcook.com

Welcome!

2010-01-14T21:38:00.000-06:00

Welcome to my blog. This blog is dedicated to food. I love food! Both the cooking of it and more importantly the eating of it. I will be blogging about recipes and cookbooks that I use and read. It should be a delicious journey. So jump in and hang on for the ride.