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