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



 

Taco Soup

I don't know about you, but I just love good ole "comfort food." when the weather is a little nippy outside, nothing says comfort like a big bowl of homemade soup. Most of us don't have all day to cook like our moms & grandmas did, so for all you working moms out there, here is an easy soup that is delicious, hearty, and can be stretched to feed unexpected guests. This is a favorite of my oldest daughter ( who still lives in the midwest; and you know how cold it gets there....BRRRR) in fact she introduced me to it several years ago. I like serving it with a big pan of freshly baked cornbread, but you can also opt to serve it with tortilla chips instead.  I also like to top it with shredded cheese and a dollop of sour cream. Hope y'all enjoy it!........Lulabelle

Taco Soup

1 lb ground beef

1 medium onion, chopped

1 pkg. dry taco seasoning mix

1 pkg. dry Hidden Valley Ranch dressing mix

2 large cans diced tomatoes, undrained

1 can Rotel tomatoes, undrained

1 can black beans

1 can pinto beans

1 can whole kernal corn, drained

Toppings:

sour cream

shredded cheddar cheese

1. In large skillet, brown ground beef, add onions, cook till meat is fully cooked, drain off excess grease.

  2.  In large pot, over medium heat, combine tomatoes, beans, corn, Rotel,    

       and dry seasoning mixes.

  3.  Add meat and onion mixture to pot. Stir well to combine all ingredients.

  4.  Reduce heat to simmer. Cook for an additional 20 minutes till heated

      throughly.

   5. Serve with shredded cheese, and a dollop of sour cream; with corn bread

       or tortilla chips.

Hot Spinach Artichoke Dip

Here is an awesome recipe I created that won me a spot on TV,( by placing first place in the appetizer division) several years ago. It's great for a party or to take to a potluck dinner. Enjoy Y'all.

  1- 10 oz. pkg spinach, thawed, drained, & all excess water squeezed out

  1- 14 oz can artichoke hearts, drained & cut into pieces

  1 lb. Pepper Jack cheese, shredded

  1 cup mayonnaise

  1/2 cup sour cream

  1/2 cup grated parmesan cheese  

  1 Tbls. dried, chopped parsley flakes


  1/8 tsp. salt


  1/8 tsp. garlic powder


  1/8 tsp. white pepper


Tortilla Chips


1.  Combine mayonnaise, sour cream, parsley flakes, & spices in large bowl;
     mix well.

2.  Add parmesan cheese, spinach and artichoke hearts; mix well.

3.  Add Pepper Jack Cheese, mix well.  

4.  Spread mixture into a 2 1/2 quart glass baking dish

5.  Bake in a 350 degree oven for 15 - 20 minutes

6.  Serve hot with tortilla chips ~ Delicious!!!


yield: 6-10 servings

Welcome

 Hey y'all.
 Welcome to the delicious world of Lulabelle in the Low Country.  In this new blog, I'll be taking some great recipes, adding in some tips on entertaining, stirring in some fun, and wrapping it all up with a big dollop of sassy southernness. (OK, I've revealed a little too much about the real Lulabelle here)

It will either be a recipe for success or a recipe for disaster; who knows? but personally I hope you keep on coming back and checking on what's cookin' in the low country kitchen of Lulabelle.

Enjoy!