Low country Shrimp and Rice

Hey y'all!

This recipe is one I created one day when I was craving some fresh shrimp. It's so great living here on the coast, where I am blessed to be able to get really fresh, locally caught, seafood. But, you can also substitute shrimp from your local supermarket as well if you need to. I buy them deheaded, with the shells still on. (more about that later) It is fairly easy, and it is so delicious. Give it a try, I'm sure you will enjoy it!

Lulabelle


1 1/2 lbs fresh shrimp; (25-30 count per lb.) deheaded, shells still on
5 cups water
2 cups regular, long grain white rice
1 tsp Old Bay Seasoning
1 tsp. Lemon pepper
1 Tbs. vegetable oil
1/2 tsp salt

3 Tbs. olive oil
1 small vidaila onion, chopped
1 medium Green bell pepper, chopped
1 medium red bell pepper, chopped
2 tsp. Lemon pepper
1 1/2 tsp, Garlic powder
1 tsp. Old Bay Seasoning
1 1/2 tsp. salt
1 (11- 14 oz pkg.) Smoked Sausage, sliced into 1 " pieces
1 (14 1/2 oz can, Rotel, diced tomatoes

1. Rinse shrimp in cold water, place shrimp in a bowl, reserving shells.

1. Place shells in large saucepan with the five cups water. Bring water to a boil; reduce heat, & simmer for five minutes.
2. Remove shells from water, throw shells away, but reserve the water. Measure 4 cups of water that shrimp shells were cooked in. If needed, add a little more water to bring it to 4 cups. Place water back in saucepan, add the 1 tsp. Old Bay Seasoning, 1 tsp. Lemon Pepper, 1 Tbs. vegetable oil, and 1/2 tsp. salt. Bring water with seasonings, to a boil. Add rice, cover and cook for twenty minutes. Remove lid, fluff rice with fork, recover rice and set aside.
3. Meanwhile, while rice is cooking, in a large skillet, over medium heat, saute onion, & green and red peppers. Add smoked sausage,  shrimp, and remaining seasonings. Cook about 4-5 minutes, stirring occasionally, till shrimp is no longer transparent.  Add Rotel tomatoes. Cook for an additional 1-2 minutes.
4. Serve over rice in large bowl or platter.
5. Yields 4-6 servings

Weeeee....... Veggie Wheels!

Hey Y'all!
First of all I want to share some amazing news about myself. Since August 30th of last year, I have lost over 33 lbs! Whoo Hoo! Since I am an avid cook, and lover of food, this is a big achievement for me. So I may from time to time, share more healthier recipes for those of you who are trying to lose weight, and making better health choices.
This recipe is easy, and is from the book, "Hungry Girl Recipes and Survival Strategies for Guilt Free Eating in the Real World." The best thing is that is that it is only 143 calories per serving, which is six pieces! This makes only one serving, however, just multiply the ingredients to make more servings. I hope you enjoy it, and here's to a healthier 2013!!

Lulabelle

Weeeee.....Veggie Wheels

 

 

Ingredients:

 

1 medium low-fat flour tortilla (about 110 calories  & with at least 6g fiber)

 

1/4 cup chopped red bell peppers

 

1/2 cup fresh spinach ( stems removed )

 

1 tablespoon chopped tomatoes

 

1 tablespoon chopped scallions

 

1 tablespoon fat free cream cheese (softened)

 

1/4 tsp. ranch dressing mix, dry

 

 

                                               Directions:

 

1. In a small bowl, combine cream cheese, & ranch dressing mix; stir until smooth and mixed thofoughly
2. Microwave tortilla ( about 3-5 seconds) until slightly warm. Lay the tortilla on a clean flat surface and evenly spread cream cheese mixture on top of it.
3. Place spinach, red peppers, scallions and tomatoes evenly over cheese layer.
4. Very carefully, roll the tortilla up from one end to the other, creating a pinwheel of layers, as opposed to a burrito.
5. Wrap the tortilla securely in plastic wrap and place it in the fridge for at least one hour to chill.
6. When you are ready to eat, remove the plastic wrap and cut off both ends of the wrap where the tortilla does not fully wrap around.
7. Slice the rest of the wrap into six equal slices.

Makes 1 serving ( 6 pieces)

 

Per serving: 143 calories, 2.5 g fat, 506mg sodium, 27g carbs,

10g fiber, 3 g sugars, 10g protein

 

 



Party Shrimp Shooters

Hey Y'all!
It's tailgating season right now, so here is an awesome recipe that you can use at a tailgating event or just for entertaining at home. If you make it at home, I like to use clear shot glasses for the "wow factor", however, if you are transporting it to a tailgate party, store the shrimp in a zip loc bag, and the salsa in separate bag (keep cold on ice in a cooler) and assemble them on site. For practical purposes, you can purchase some 2 oz. plastic containers from a local restaurant (the kind they use for dips, dressings and salsas) or you can also just use 3 oz. Solo plastic cups. Bring along some tortilla chips, because you won't want to waste a drop of this delicious salsa; believe me, it is THAT good! Enjoy the up coming fall season and this easy recipe!

 

 

Lulabelle

 

 

 

 

Party Shrimp Shooters

 

 

1 -1 pound bag, fully cooked frozen shrimp, (large size, with tails on), thawed

     40 -50 ct. per bag

1/4 tsp salt

1/2 tsp garlic powder

1 tsp lemon pepper

1 Tbl Parsley flakes

1 tsp.fresh lime juice

1. In medium bowl, combine all ingredients. Gently stir with a spoon to coat shrimp with spices. Cover and refrigerate.

 

 

Pineapple & Mango Salsa

 

 

4 green onions, chopped fine





2 cups store bought Mango, Red Pepper Salsa  (I found this at Sam's)

1 cup crushed pineapple, drained

1 cup finely chopped green bell pepper, (about 1 medium)

Juice of one lime * (I squeeze out one tsp first to use on shrimp, then use the remaining juice for salsa)

1 1/2 tsp lemon pepper

1/8 tsp garlic powder

1/8 tsp salt

1 Tbl granulated sugar

4 drops bottled hot sauce * optional

1/4 cup finely minced fresh cilantro

Tortilla chips

 

1. In large bowl, combine all ingredients. Stir with a spoon to blend well.
2. Divide evenly into 20 shot glasses or individual 2-3oz plastic cups
3. Top each cup with two chilled shrimp, tails hanging over edge of cup or glass.
4. Serve immediately, or refrigerate, well covered until serving
5. Yields: 20 shrimp shooters 

 

Serve with tortilla chips on the side

 

* Tip: For ease in chopping fresh cilantro, I like to cut off just the leafy parts and place in a large measuring cup. Using kitchen shears, I simply cut the cilantro into tiny pieces.

Tutti Fruity Veggie Pops

Hey Y'All,
Here in the Low Country, our summers are hot & humid. For a delicious, refreshing cool treat, these pops are the perfect answer, on a hot summer day. By combining fresh carrots, fresh peaches, honey, frozen orange juice concentrate, and non fat, Greek yogurt; this becomes a very healthy and nutritious treat. The pretty peach color is reminiscent of my childhood push pops, with a new flavor twist combination. Hope you enjoy this cool, healthy treat!

Lulabelle

1 1/2 cups, fresh carrots, (peeled, & ends cut off), and sliced into 1/4 " coins    (approximately 2 very large, or 4 medium)

 3 fresh peaches; (medium size) peeled, pitted, and sliced

 1 1/2 cups water

 1/4 cup frozen orange juice concentrate

 1 (5 oz carton), Dannon, Non Fat, Oikios, Honey Flavored, Greek Yogurt

 2 teaspoons honey

1. In medium saucepan, combine carrots and water. Cook over high heat, bringing water to a boil; reduce heat to medium, cover and cook for 18 minutes.

2. Add peaches to pan, bring water back to a boil, cover and continue cooking over medium heat for 14 -15 more minutes, checking & stirring occasionally to make sure there is still a little water in pan. If needed add 1/4 cup more hot water, to keep mixture from sticking. After second cooking, remove pan from heat, and allow mixture to cool, while keeping pan covered.

3. After mixture cools a minimum of 45 minutes, remove lid, and thoroughly mash mixture with a potato masher; (do not drain any remaining liquid). Place mixture in a blender, along with honey, and frozen orange juice concentrate. Pulse on liquefy setting, for about 10 -15 seconds. Stir mixture, and scrape sides of blender to make sure all of mixture gets well blended. Repeating scraping & pulsing if necessary, until mixture is smooth and creamy.

4. Add yogurt to mixture in blender; pulse again at liquefy setting, for 10 -15 second intervals, until mixture is well blended, and creamy. Repeat stirring, scraping and pulsing of needed.

5. Pour mixture into an 8 portion, silicone brownie pop mold, or into 6 ( 3oz) Dixie or Solo cups. Place in freezer, and freeze for 30 -45 minutes. Using lollipop sticks for brownie pop size, (or wooden sticks for Dixie cups size)insert sticks into center of each pop. Freeze for several more hours, or overnight until mixture is frozen firm** Tip: If using Dixie Cups or Solo cups as molds, place cups in the individual sections of a mini muffin pan, so they won't tip over while freezing.

6. To release pops from silicone mold, or Dixie Cups, run quickly under warm water.

Yield: 6-8 pops



Easy Summer Salsa

Hey Y'all,
I developed this recipe because my daughter was tired of the processed salsa at the store and I was looking for something fresh that utilized the summer vegetables. It is especially good with whole grain tortilla chips for a healthier alternative. It will keep for at least a week in the refrigerator, but ours don't last that long because we usually eat it up so fast! It is so delicious,  I hope you enjoy it!  Note; make sure all vegetables are washed thoroughly, before using.     

Lulabelle

3 Large Fresh Tomatoes; (preferably from the garden or farmer's market) stem removed, chopped fine. (leave peel on tomatoes)

1 Large Green Bell Pepper; remove seeds & stem and chopped fine

1 Medium Vidalia (or sweet) Onion, peeled, and chopped fine

1/2  Bunch Fresh Cilantro; remove stems, use leaves only

2 teaspoons, Lemon Pepper

1 teaspoon salt; preferably Kosher or Sea Salt

1 teaspoon Garlic Powder

Juice of one Lime

1 -2 drops hot sauce, or pepper sauce  *optional

1. Place tomatoes, green pepper and onion in a large bowl. Sprinkle with spices, add hot sauce, drizzle lime juice evenly over vegetables, stir to mix well.

2. Place cilantro leaves in a large measuring cup. Using kitchen shears, chop cilantro, using quick cutting motions, inside the cup. You can also chop the cilantro very fine, or use a food chopper, but to me this is the easiest way. After chopping, the amount will be reduced to about 1/2 cup minced cilantro. (if you do not like that much cilantro, you can reduce the amount by half, but my family loves it!)

3. Stir well, to blend all ingredients; cover and refrigerate a few hours or overnight for flavors to meld. Serve with tortilla chips.

Yield: Makes about 4 1/2 to 5 cups Salsa



Low Country Shrimp and Rice

Hey y'all!

This recipe is one I created one day when I was craving some fresh shrimp. It's so great living here on the coast, where I am blessed to be able to get really fresh, locally caught, seafood. But, you can also substitute shrimp from your local supermarket as well if you need to. I buy them deheaded, with the shells still on. (more about that later) It is fairly easy, and it is so delicious. Give it a try, I'm sure you will enjoy it!

Lulabelle


1 1/2 lbs fresh shrimp; (25-30 count per lb.) deheaded, shells still on
5 cups water
2 cups regular, long grain white rice
1 tsp Old Bay Seasoning
1 tsp. Lemon pepper
1 Tbs. vegetable oil
1/2 tsp salt

3 Tbs. olive oil
1 small vidaila onion, chopped
1 medium Green bell pepper, chopped
1 medium red bell pepper, chopped
2 tsp. Lemon pepper
1 1/2 tsp, Garlic powder
1 tsp. Old Bay Seasoning
1 1/2 tsp. salt
1 (13 1/2 oz pkg.) Smoked Sausage, sliced into 1 " pieces
1 (14 1/2 oz can, Rotel, diced tomatoes

1. Rinse shrimp in cold water, place shrimp in a bowl, reserving shells.

1. Place shells in large saucepan with the five cups water. Bring water to a boil; reduce heat, & simmer for five minutes.
2. Remove shells from water, throw shells away, but reserve the water. Measure 4 cups of water that shrimp shells were cooked in. If needed, add a little more water to bring it to 4 cups. Place water back in saucepan, add the 1 tsp. Old Bay Seasoning, 1 tsp. Lemon Pepper, 1 Tbs. vegetable oil, and 1/2 tsp. salt. Bring water with seasonings, to a boil. Add rice, cover and cook for twenty minutes. Remove lid, fluff rice with fork, recover rice and set aside.
3. Meanwhile, while rice is cooking, in a large skillet, over medium heat, saute onion, & green and red peppers. Add smoked sausage,  shrimp, and remaining seasonings. Cook about 4-5 minutes, stirring occasionally, till shrimp is no longer transparent.  Add Rotel tomatoes. Cook for an additional 1-2 minutes.
4. Serve over rice in large bowl or platter.
5. Yields 4-6 servings

1

Black Bean and Corn Salad

Hey y'all!

This recipe was inspired by a salad I once enjoyed at a Ladies Luncheon at our church. They served it with tortilla chips, and I enjoyed it so much that I came home and recreated it myself.

Not only is the recipe quick, easy, delicious, and very versatile. Of course you can simply serve it with tortilla chips, but you can also serve it as a party appetizer by scooping some into a clear shot glass and garnishing it with a grilled or boiled shrimp. You can also turn it into an entree by placing it on top of a plate of shredded lettuce and then placing pieces of grilled chicken breast atop that. it's pretty to also garnish it with a wedge of fresh lime. Fiesta time!

I hope you enjoy it as much as my family and friends do.........   Lulabellle

Black Bean and Corn Salad



1 1lb. bag, frozen whole kernel corn, thawed

1 15 oz can black beans, drained and rinsed

1/2 green bell pepper, chopped fine

1/2 red bell pepper, chopped fine

1/2 medium sweet vidalia or red onion, chopped fine

4 tbls. olive oil

Juice of one lime, (plus an additional lime for garnish * optional )

1/2 tsp. salt

1 1/2 tsp. lemon pepper

2 tbls. fresh cilantro, chopped very fine

2 tbls. fresh parsley, chopped very fine

Combine all ingredients in a large bowl. Stir well to mix. Cover and refrigerate overnight to allow flavors to blend.

yields about 12 -18 appetizer servings or 6 entree/ salad servings

Easy Peasy Pickles

OK y'all; let me first explain these pickles have absolutely nothing to do with peas. LOL! It is just a term I am using to let you know how simple these pickles are to make. My daughter from Missouri first told me about them and I couldn't believe how easy the are. Yep, I am originally from the show me state, so I had to see it, to believe it, and they made a believer out of me.

How simple? Just two ingredients. Cucumbers and leftover jarred pickle juice.

Here is what you do. The next time you eat up all your (dill/ kosher/sour/ ) pickles, save the juice in the jar and keep the lid on it and refrigerate it. Preferably, get some fresh cucumbers from the local farmer's market or produce stand (I haven't tried cucumbers from a regular grocery store, but I'm sure they would work too, however, the fresher ones are better)

I use a 24 oz pickle jar, and two fairly good size cucumbers. I pour half of the juice into a glass and reserve it. Next stand up cucumbers along side of jar to measure how much to cut off the end of each. The goal is to have the height of the cucumbers match the height of the jar. Cut each cucumber into spears and pack tightly into jar of juice. Pour remaining juice over cucumbers, to fill to the the brim. Save any remaining juice in a jar and refrigerate for another jar of pickles.

Next, simply refrigerate pickles and let them cure for at least one week, however, they do get better the longer they cure (if you can wait longer!)

Viola! you now have delicious pickles similar in taste to Clausens. I used a spicy pickle juice the first time and they were sooo good! You can also enhance them by adding fresh dill, garlic cloves, and or small hot peppers and a little salt if you so desire. 

I am now experimenting with using fresh green tomatoes (instead of cucumbers) and plan to try fresh okra as well. Will keep you posted on the results.

So there you have it. Easy, peasy, pickles. Enjoy!!!

Rise & Shine Muffins

Hey Y'all!

This recipe is one I created for a friend who was coming to visit me. Now I have a confession to make: Even though I probably have over a hundred cook books ( no kidding!) I love to just look in the fridge, see what I have and just get crazy and start creating. LOL!

When I was a child, I would watch my mother and grandmother cook like this and was amazed at their cooking~ no recipes, just a little bit of this and a little bit of that & I longed to be able to do the same.

 I've been cooking since I was ten years old, but actually started out cooking by following recipes. As I became more confident, I would change the recipes up a bit, tweaking it and finally making them my own. The more I experimented, the more confident I became. It is much easier to do this with with regular cooking, however not so much with baking, because baking is more of a science, and the ingredient proportions need to be precise in order for the recipe to turn out just right. So, it surprises even me when I can just start combining ingredients to create a baked product.

This recipe is easy and will keep fresh for several days in a sealed Tupperware container in the refrigerator, then you can reheat them for 7-10 seconds in the microwave. They are also delicious spread with a little softened cream cheese on top. Yum Yum!

I hope you enjoy them!........ Lulabelle

Rise and Shine Muffins

1 1/2 cups granulated sugar

2 eggs

1 cup vegetable oil

2 cups regular flour

1 tsp. baking soda

1  1/2 tsp baking powder

1/2 tsp salt

2 tsp. cinnamon

1 1/2 tsp. vanilla

1 cup peeled, grated carrots

1 granny smith apple cored; grated with peel left on

3/4 cup coarsely chopped walnuts
1/2 cup raisins
1/2 shredded coconut

1 cup powedered sugar, *** for tops of muffins after baking

Preheat oven to 375 degrees.

1. In large mixing bowl, combine granulated sugar, eggs, & oil. Beat at low speed 2 minutes to blend well.

2. In separate bowl, combine all dry ingredients; stir well with fork.

3. Add dry ingredients to oil, eggs & sugar and beat for two minutes to blend.

4. Add remaining ingredients, and beat just till blended.

5. Place 18 paper cupcake liners in regular sized muffin pans.

6. Fill each cup 3/4 with batter. Bake for 20 -22 minutes till done, or till a         toothpick inserted in the center of muffins comes out clean.

Top with sifted powdered sugar

Yield 18 muffins

*** Tip: If you have a food processor, you can put the cored apple cut into wedges along with a cup of carrot chunks into the processor and pulse just till they are shredded. however, do not do this with the walnuts; they need to be larger pieces.



Cornflake, Pecan,and Marshmallow Topped Sweet Potato Casserole

Hey Y'all; with the holiday season quickly approaching, many of us fear gaining extra weight if we enjoy our favorite holiday meal. However, because this version of Sweet Potato Casserole has less than half the fat and sugar than the original, this is one side dish you can enjoy with no guilt or regret!  I love it when calories are cut, but the wonderful taste still remains.

 Here's to a Happy Thanksgiving! 

Enjoy...........Lulabelle

Cornflake, Pecan and Marshmallow Topped Sweet Potato Casserole

Sweet Potato Filling:

2 1/2 lbs. Sweett potatoes (about five medium)
2 Tbsp. butter, softened

1/2 cup firmly packed brown sugar

1/2 cup 2% reduced fat milk

1 large egg

1/2 tsp salt

1/2 tsp vanilla extract

vegetable cooking spray

Cornflake, Pecan and Marshmallow Topping:

1 1/4 cups cornflakes cereal, crushed

1/4 cup chopped pecans

1 Tbsp brown sugar

1 Tbsp melted butter

1 1/4 cup miniature marshmallows

1. Prepare filling: Preheat oven to 400 degrees. Bake sweet potatoes on a baking sheet 1 hour or until tender. Reduce oven temperature to 350 degrees. Let potatoes stand until cool to touch (about 20 minutes): Peel and mash with potato masher.
2. Beat mashed sweet potatoes, 2 Tbsp softened butter, and next five ingredients at medium speed with an electric mixer until smooth. Spoon mixture into an 11 x 7 inch baking dish coated with cooking spray.
3. Prepare topping: Stir together crushed cornflakes and next three ingredients. Sprinkle over sweet potato mixture in diagonal rows two inches apart.
4. Bake at 350 degrees for 30 minutes. Remove from oven; let stand for ten minutes. Sprinkle miniature marshmallows in alternate rows between cornflake mixture and bake 10 more minutes.

Yield 8 servings

267 calories per serving; Fat 7.9G

Butterscotch Brownies

Hey Y'all!

Well I am certainly glad to have finally received some much needed cooler weather around here. After the sultry hot summer we've had this year, any coolness would be much appreciated. This month's recipe just sounds like autumn's goodness; pecans, butter, brown sugar, need I say more? When the weather really starts to have chill in it, pull out these ingredients and whip up a batch of these delicious and different brownies. The only thing that could make 'em any better would be to top them with a big scoop of vanilla or butter pecan ice cream. So, what are you waiting for? Preheat your ovens and start baking!!

Hope you enjoy them!

Lulabelle

Butterscotch Brownies

1/3 cup butter                                         3 eggs
2/3 cup brown sugar                                 1/2 tsp. vanilla
1 1/3 cups flaked or shredded coconut        1 1/2 cups all purpose flour
3/4 cups chopped pecans                          1/2 cup chopped pecans
1/2 cup butter, softened                           1/2 cup miniature marshmallows
1 cup brown sugar, packed                        caramel flavored ice cream topping
1/2 tsp. baking soda
1/4 tsp. salt

1. Preheat oven to 350 degrees
2. Grease a 13"x9"x2" baking pan; set aside. In a small saucepan melt 1/3 cup butter; stir in 2/3 cup brown sugar, the coconut, 3/4 cups pecans. Pat mixture evenly in prepared pan. Set Aside.
3. In a large mixing bowl, beat 1/2 cup butter with an electric mixer on medium to high speed for 30 seconds. Add 1 cup brown sugar; the baking soda and salt; beat until combined. Beat in eggs, and vanilla until well combined. Add flour and beat until combined. Stir in 1/2 pecans and marshmallows. Spoon small mounds of mixture over coconut mixture in pan. Carefully spread to cover.
4. Bake about 20 minutes (mixture should be evenly browned; center may jiggle slightly when shaken). Cool in pan on a wire rack. To serve, cut into bars. Drizzle with caramel topping.
5. Yield 24 small bars or 12 larger servings

Enchilada Meat Loaf

Hey Y'all

For those of you who regularly follow me, I am always on the lookout for recipes that are quick and easy. As much as I love to cook, there are days when I am lured out of the kitchen to pursue other interests. So for all my readers who like me, want to take a break from spending hours preparing a good meal... this recipe's for you! Also it's perfect for all you hard working moms and dads, who are looking for something a little different. It's a twist on traditional meat loaf with a southwestern flair. Serve it along side a fresh salad and some black beans and you'll have a meal that is simple and delicious! Hope you all enjoy!

Lulabelle

Enchilada Meat Loaf

1 egg, slightly beaten                                                 1/2 tsp. salt

1 medium onion, finely chopped                                 1 lb. ground beef

1/4 cup bottled salsa                                                  1 8.5-oz pkg. corn muffin mix

2 Tbsp. chili powder                                                  2 oz cheddar cheese, sliced

3 cloves garlic, minced                                               additional bottled salsa (optional)

1. Preheat oven to 350 degrees
2. In a large bowl combine eggs, onion, 1/4 cup salsa, chili powder, garlic and salt; add ground beef and mix well. Shape into a ball and place in a 9" pie plate. flatten meat mixture to a 6" circle; set aside.
3. Prepare corn muffin mix according to package directions. spread corn muffin batter over meat mixture in pie plate. Bake about 50 minutes or until an instant read thermometer inserted into the meat loaf registers 160 degrees F. Remove from oven. Halve cheese slices and arrange on top of corn muffin mixture. Cover loosely and let stand 10 minutes before serving. If desired, serve with additional salsa.

Yield: 6 servings

Farmer's Market Summer Salad

Hey Y'all!

This summer has been unbelievably hot here in the Low Country Region. I don't know about you, but on days like these, I don't even feel like cooking~ I just want to lie down and feel the cooling breeze of a ceiling fan. So here is an easy recipe that utilizes the abundant fresh produce available from the local Farmer's Markets. It compliments grilled chicken or shrimp perfectly, or you can also scoop it atop shredded lettuce and then top that with chilled shrimp for an instant, light, summer entree salad. It's an ideal way to enjoy the deliciousness of fresh summer veggies in a healthy way. Enjoy!!

Lulabelle

Farmer's Market Summer Salad



3 garden cucumbers, cut in half lengthwise, then sliced across into half moon shapes (leave peel on)

1/3 cup chopped red onion

1 ripe avocado, peeled and diced

1 1/2 cup chopped fresh tomatoes (regular or cherry)

2 tsp. fresh lemon juice

2 tsp.chopped fresh basil

1/2 tsp sea salt

1/8 tsp. black pepper

1 1/2 Tbs Balsamic Vinegar

1. Place chopped avocado in large glass bowl. Sprinkle with lemon juice, stir gently with spoon to evenly coat.
2. Add remaining vegetables, basil, salt and pepper; stir again to combine well.
3. Sprinkle lemon juice evenly over vegetables in bowl; stir again to coat well.

Yield: 4 servings

Creamy Lime Bars | Pie Recipes | Just A Pinch Recipe Club

Creamy Lime Bars Pie Recipes Just A Pinch Recipe Club

Cheesy Tortilla Cups

Hey Y'all!

I recently tasted this recipe at a ladies bible study group. Lisa was so kind to share it with me, and gave me permission to share it with you. She served some additional salsa on the side, but you could also use a dollop of sour cream on them as well, maybe even some chopped black olives too.............. 
They are delicious!

Enjoy!!!

Lulabelle











10  fajita sized flour tortillas, quartered
1 large egg
1 cup cheddar or Monterey Jack cheese, shredded
3/4 cup cream cheese, softened
1/2 cup frozen corn kernels
3/4 cup chunky tomato salsa, divided
1/2 cup chopped fresh cilantro, divided
1/4 tsp. ground black pepper

1. Preheat oven to 425 degrees
2. Lightly oil three mini muffin pans, or spray them with no-stick cooking spray.
3. Press the tortilla quarters into the muffin cups, letting the points stick up and over the edge. Bake for 4-5 minutes or until lightly browned.
4. Cool slightly, leave the oven on.
5. In medium bowl, lightly beat the egg with a fork. Stir in grated cheese, cream cheese, corn, 1/4 cup salsa, 1/4 cup of the cilantro, & the pepper.
6. Spoon some of the mixture into each of the tortilla cups.
7. Bake an additional 5-7 minutes, till filling is set. Let the cups cool for 5 minutes, then top each with about a 1/2 tsp. of the remaining salsa, and sprinkle with the remaining cilantro.

makes about 40 appetizers

***  a great substitute for the fresh cilantro, is to use a small can of drained, green chilies.

Low Country Pimiento Cheese

Hey Y'all!
This week I celebrated my __??? birthday, and my family and I celebrated it at a local restaurant. On the menu was an appetizer of pimiento cheese with tortilla chips and grilled flat bread. Oh my goodness! I was in pimiento cheese heaven!!!
Needless to say I had to go to the store and get the ingredients to make homemade pimiento cheese. I like to spread it on very FRESH sliced white bread, remove the crusts, then slice it into finger sandwiches. Of course, it is good on crackers or pita chips as well. I also like to serve it with potato chips (classic Lays)  dill pickle wedges and slices of tomatoes. Oh, and a tall glass of sweet tea. You know I am "southern"!!

This recipe makes about 24 plus ounces ( a large cottage cheese container) depending how you sample while you make it! LOL!!

Lowcountry Pimiento Cheese



1 lb. sharp cheddar cheese, shredded

1/4 cup chopped onion

6 oz cream cheese

1/2 - 3/4 cup real mayonnaise ( I use Kraft)

1/4 tsp. hot sauce

1 tbls. white vinegar

1 tbls. granulated sugar

2 oz chopped, drained pimientos

Combine all ingredients ( except pimientos) in food processor. Pulse until mixture is well blended. Finally, add well drained pimientos and pulse just till pimento is blended. Chill several hours before serving.

*** Additional ideas:

I have topped various foods with pimiento cheese including;

hot dogs, hamburgers, and more recently tried it atop grits~ delicious!!!

You can add or subtract the sugar, vinegar and hot sauce to tweak it to your own tasting. Also, you can add a little more shredded cheese at the end if you like yours a little chunkier.

Black Magic Chocolate Cake

Hey Ya'll,
I love collecting new recipes and trying them out. I recently made this delicious chocolate cake for a potluck dinner a few weeks ago. It disappeared so quick, I didn't even get a slice! My friends all seemed to love it and it was declared a winner. The secret is a cup of cold coffee in the batter. It makes the cake extra moist and flavorful. Even if you don't like coffee, don't let that keep you from making this cake.....it's really good and would be even better with a scoop of homemade vanilla ice cream with it. The perfect summer treat!
Hope you all have a great summer!

Lulabelle

Black Magic Chocolate Cake

1 3/4 cups all purpose flour

2 cups granulated sugar

3/4 cup cocoa powder

2 tsp. baking soda

1 tsp. baking powder

1 tsp. salt

2 eggs

1 cup strong, black coffee, cooled

1 cup buttermilk

1/2 vegetable oil

1 tsp. vanilla

1. Preheat oven to 350 degrees
2. In large mixing bowl, combine flour, sugar, cocoa, baking soda, baking powder, and salt.
3. Add remaining ingredients; beat with electric mixer for two minutes on medium speed, scraping bowl occasionally. (mixture will be thin)
4. Pour batter into greased and floured, 9" x 13" baking pan.
5. Bake @ 350 degrees for 35 - 40 minutes or until done.
6. (test center of cake with a toothpick for doneness)
7. Let cool completely before frosting.

Frosting

1/2 cup butter or margarine, softened

2 oz. unsweetened chocolate, melted and cooled

3 cups confectioners sugar

3 Tbls milk

2 tsp. vanilla

1. Combine all ingredients in large mixing bowl.
2. Beat on low speed of mixer till ingredients are well blended.
3. Continue beating for two minutes on medium speed, scraping sides of bowl occasionally.
4. Spread frosting evenly over completely cooled cake.

yield 12- 15 servings

Chicken Satay

Recently I had 15 girlfriends at my home for an "Eat, Pray, Love" Party. What a great time we had!
As we watched the Eat, Pray, Love movie, we followed the true story of how Elisabeth Gilbert (played by Julia Roberts) took a year to travel to Italy to discover passion, to India to discover devotion, and finally to Bali to discover balance and love. What made the party interesting was that we would pause the movie at each of Elisabeth's destinations and savor the food and celebrate the culture of each of the countries she visited. I also used different tablescapes, dishes, napkins and decor to represent each unique country. Each lady brought food as well to represent Italy, India or Bali. Take home favors and a special guest book signing made the party complete. We ate the night away, and a good time was had by all. I created a chicken satay recipe for the table featuring India, and served it in white ceramic "tasting" spoons, accompanied by rice. I will post the complete menu following my recipe for chicken satay.
Although this is definitely not typical "southern" or "low country" cuisine, sometimes it is fun to introduce and experience new types of cuisines. Hope you all enjoy!!

Bon Appetite!

Lulabelle

Chicken Satay

1 lb. boneless, skinless, chicken breast, cut into 1" cubes

1 tsp. lemon pepper

1 tsp. garlic/herb seasoning

1/2 tsp. salt

2 tbls. olive oil

1. Sprinkle chicken evenly with lemon pepper, garlic/herb seasoning, and salt
2. Sautee chicken in olive oil in large skillet over medium heat for about 8-10 minutes till cooked
3. Drain off any excess oil

Sauce

3 tbls. peanut butter

1 tsp. curry powder   * add more if a stronger curry flavor is desired

1 tbls.granulated sugar

2 tbls. honey

1/8 tsp. red pepper flakes * optional use if you want some heat to it

1/2 tsp. chopped, crystalized ginger

1 cup canned, Thai coconut milk

1/3 cup salted or sweet & spicy peanuts

1. Add all ingredients to chicken in skillet; stir well to blend together
2. Bring to a boil, reduce heat and simmer for 10 minutes
3. Add peanuts to mixture, stir to blend
4. Serve over hot rice

"Eat, Pray, Love" Menu

Italy

Antipasti:

marinated olives, vegetables, mushrooms, and artichoke hearts

assorted cheeses and salami

Caprese Platter;

fresh mozzaerella, sliced tomatoes, fresh basil drizzled with olive oil & herbs

Proscuitto Wrapped  Asparagus 

Flat Bread, Bread Sticks

Pizza

Italian Truffles, Italian Cookies



 India

Chicken Satay

Chicken Korma Curry

Tikka Marsala Chicken Curry

Pineapple Meatballs

Rice

Assorted Hummus

Flat Breads and Pita Bread

Sauteed Garbanzo Beans

Lentils

Coconut/ Curry Peanuts

Dates

Bali

Fresh Pineapple, Kiwi, and Mango

Chocolate Dipped Strawberries

Spiced Pecans

Fresh Boiled Shrimp with Cocktail Sauce

Buffalo Chicken Wontons

I was wondering other day what I could make for an upcoming potluck dinner at our church, so I created these Buffalo Chicken Wontons, and by the way they disappeared, I think they were a success. Hope you enjoy them as well.


4 cups boneless, skinless, chicken breast; cooked and chopped fine
 ( I seasoned my chicken and baked it in the oven, but you could also use pre-cooked rotisserie chicken if you are in a hurry)

8 oz. bleu cheese, crumbled

8 oz. pepper jack cheese, shredded

1 cup milk

1 cup mayonnaise

1 pkg. dry Spicy Hidden Valley Ranch Dressing Mix

1 Tbs. Hot Wing wing sauce

1 tsp. Bottled hot sauce

1/8 tsp. Lawry's Seasoned Salt

1/8 tsp. Ground Paprika

1 pkg. large, square won ton (or pastry) wrappers

Garnish:
bleu cheese dressing
additional hot sauce
celery sticks

1. Preheat oven to 375 degrees
2. In small mixing bowl, combine mayonnaise, milk, and dry ranch mix. Stir with a whisk to blend well, with no lumps. Cover and chill in refrigerator, for at least one hour.
3. Meanwhile, cut each won ton wrapper into 4 squares about ( 2in. by 2 in.)
4. Place each won ton wrapper into the bottoms of a cupcake pan, pressing to form a small cup, with the pointed corners flared out toward the edges of each cup. (repeat as many times as needed to make 32 wont ton cups.
5. Bake in preheated oven for 5 minutes till edges are lightly brown. Remove pans from oven ( but leave pastries in pan while preparing filling)
6. In large mixing bowl, combine chilled mayonnaise/milk mixture, chopped cooked chicken, cheeses, wing sauce, hot sauce, and spices. Stir with large spoon to combine well.
7. Spoon two tablespoons of mixture into each pre-baked won ton cup.  Sprinkle tops of each with a little paprika. Repeat step to make 32 won tons.
8. Bake again for 4-5 minutes till cheese is bubbly and edges are lightly brown.
9. yield: 32 won tons

If desired, garnish with a dollop of bleu cheese dressing on top of each won ton, an additional splash of hot sauce, and a small celery stick.

"Country Cooking"

Hey y'all.....

As much as I love southern and low country foods, when I have a "hankering" ( a craving ) for country food ~(excuse me; my Midwest "roots" are showing) I usually fix a simple meal that reminds me of home. There may be a little German influence to it, ( and a little southerness too) but it's so good ~  you'll have to try it for yourself, and then you'll know why I consider it another classic comfort food meal. I'm posting two recipes ~ "Smoked Sausage with Sauteed Cabbage" and "Fried Apples." I usually serve a big pot of pinto beans  with it, and a pan of cornbread.  Last night I added a cup of frozen, whole kernel corn to my basic cornbread recipe, and it was really good. I do a lot of experimenting in the kitchen ~ trial and error ~ fortunately my family doesn't mind being my taste testers.  My recipes makes about 4 servings, but you can always add more sausage for heartier appetites, or even add an extra side dish of collard greens. I also like to serve fresh slices of sweet onion on the side ~ it seems to really compliment the flavors of the sausage and apples.
I hope you enjoy this as much as my family does ~  Lulabelle

Smoked Sausage and Sauteed Cabbage

1 medium head green cabbage, sliced into strips

1 medium onion (white or yellow) sliced

2 Tbls. bacon grease ( or Crisco)

2 Tbls. Granulated sugar

2 Tbls. Balsamic vinegar ( or you can sub. apple cider vinegar instead)

1/8 tsp. Lawry's Seasoned Salt

dash of cayenne pepper

1 lb. smoked sausage, sliced into 2" pieces, then split lengthwise

1/4 cup water

1. Melt grease in bottom of a large, deep skillet, over medium heat.
2. Add Cabbage, onion, sugar, vinegar, spices, and water to skillet; stir well.
3. Place pieces of sausage on top of cabbage mixture, cover with lid.
4. Cook about 20 - 25 minutes  till cabbage is tender, stirring occasionally, and adding a little more water if mixture starts to stick. 
5. You can add more cayenne pepper for a little more "kick" ~ likewise with the sugar & vinegar, Just add more or less for personal preference.
6. Yield 4 servings

Country "Fried" Apples

4 medium apples, cored, sliced into wedges, but leave peeling on

2 Tbls. butter

1/4 granulated sugar

1/2 tsp cinnamon

2 tsp. lemon juice

1. Melt butter in medium skillet, over low heat.
2. Add remaining ingredients, stir to combine. Cover skillet with a lid.
3. Cook for 20 -25 minutes stirring occasionally, until apples are tender and are caramelized.
4. If mixture starts to stick, add a few tablespoons water.
5. Yield: 4 servings