Monday, May 10, 2021

Strawberry Coffee Cake


This strawberry coffee cake is baked with a simple buttery coconut crumb topping. This is an easy and delicious way to enjoy fresh spring strawberries.


What do you need to make Strawberry Coffee Cake?
  • flour
  • sugar
  • baking powder
  • salt
  • milk
  • 1 egg
  • strawberries
  • butter
  • shredded coconut



The crumb topping can be made with or without the shredded coconut, so if you don't have any on hand, don't worry about it. Still tastes delicious. Trust me when I tell you it'll be gobbled up in no time.


RECIPE
Ingredients
1 cup sifted all-purpose flour
1/2 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
1 large egg
2 tablespoons melted butter
1 1/2 cups fresh sliced strawberries

Crumb Topping
1/2 cup all-purpose flour
1/2 cup granulated sugar
1/4 cup butter (1/2 stick)
1/2 cup shredded coconut

Method
Heat the oven to 350 degrees. Grease and flour an 9-inch baking pan. In a bowl, combine the 1 cup flour, 1/2 cup sugar, baking powder, and salt. Stir to blend thoroughly. In a mixing bowl, whisk the milk with the egg and melted butter. Add the dry mixture and beat for 2 minutes.

Spoon the batter into the prepared baking pan and spread evenly. Top the batter with the sliced strawberries. Combine 1/2 cup flour and 1/2 cup sugar; cut in butter until mixture resembles coarse crumbs. Add shredded coconut and mix in. Sprinkle the crumb topping mixture over the strawberries.

Bake in the preheated oven for 30 to 35 minutes, or until a toothpick comes out clean when inserted into the center of the cake.

Enjoy,

Mary

© Cooking with Mary and Friends. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Cooking with Mary and Friends with appropriate and specific direction to the original content.

Monday, April 19, 2021

Greek Grilled Lamb Loin Chops

Greek Grilled Lamb Chops is a great way to enjoy lamb since this cut is moist and tender. A lamb loin chop is cut from the back waist of the lamb, and doesn’t have a rib bone (unlike a lamb rib chop). Both loin chops and rib chops have tender meat which makes it great for things like searing, broiling and, grilling.

This cut of meat is generally a bit meatier than rib chops, and American lamb from your butcher or local farmer has absolutely no gamey taste. (American Lamb Board)


What will you need to make Greek Grilled Lamb Loin Chops?

  • lamb loin chops
  • butter
  • olive oil
  • lemon zest and juice
  • garlic cloves
  • sprigs fresh rosemary leaves, chopped
  • dried oregano (you can use fresh oregano if you prefer)
  • kosher salt
  • black pepper
  • red pepper flakes

RECIPE
Ingredients

2 lbs lamb loin chops
2 tbsp olive oil
1 lemon, zest and juice
4 garlic cloves, minced
4 sprigs fresh rosemary leaves, chopped
2 tsp dried oregano
1/2 tsp salt
black pepper
1 pinch red pepper flakes

Method
In a small bowl, add the zest and lemon juce; mix with the olive oil and melted butter and whisk to combine thoroughly. 
Add the minced garlic, chopped rosemary leaves, oregano, kosher salt, black pepper and red pepper flakes and whisk well. Pour over lamb chops in bowl or into a large zip-top plastic bag. Let marinate at room temperature for 30 minutes to one hour.

Prep your grill to 350°F. Grill over medium-high heat, basting chops with the marinade, 3-4 minutes per side or until internal temp reaches 130°F for a nice medium rare. Grill to internal temp of 145°F for more well done. 

Alternately, use a cast iron or heavy bottomed skillet, and cook 3-4 minutes per side on your stove top until internal temp reaches 130°F or a bit longer to 145°F for more well done.

Remove from grill and let rest covered with aluminum foil 10 minutes.

Enjoy,
Mary

© Cooking with Mary and Friends. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Cooking with Mary and Friends with appropriate and specific direction to the original content.

Sunday, March 21, 2021

KFC Coleslaw Copycat recipe


We just love Kentucky Fried Chicken coleslaw and have enjoyed it many, many times over the years. We also have a family coleslaw recipe from my mother-in-law called
Grandma Joan's Coleslaw we also enjoy, but there's just something about the Colonel's coleslaw that's special.

KFC was founded by Colonel Harland Sanders, an entrepreneur who began selling fried chicken from his roadside restaurant in Corbin, Kentucky, during the Great Depression. Sanders identified the potential of the restaurant franchising concept, and the first "Kentucky Fried Chicken" franchise opened in Utah in 1952. 


KFC popularized chicken in the fast-food industry, diversifying the market by challenging the established dominance of the hamburger. By branding himself as "Colonel Sanders"Harland became a prominent figure of American cultural history, and his image remains widely used in KFC advertising to this day. KFC's original signature product is pressure-fried chicken pieces, seasoned with Sanders' recipe of 11 herbs and spices, and his coleslaw recipe was a close runner-up. (source: Wikipedia)


On a quest to recreate his sweet yet tangy coleslaw I searched and searched the "interwebs" for the best copycat recipes and believe me there are a bunch of them out there ... shocker! Hahaha of course there are because people love it, so off I set to the test kitchen to make up a few and see what I could come up with and this is my result.


You'll quickly see this coleslaw gets its kick from 2 acids, both lemon juice and vinegar, then throw in a nice amount of sugar, buttermilk, mayonnaise, and salt and pepper to round out the dressing.

What do you need to make KFC Coleslaw?

  • Mayonnaise
  • Buttermilk
  • Lemon juice concentrate
  • White vinegar
  • Sugar
  • Black pepper
  • Salt
  • Cabbage
  • Carrot
  • Onion


RECIPE

Ingredients

1/2 cup mayonnaise
1/4 cup milk
1/4 cup buttermilk (add 1 tsp lemon juice to regular milk to make your own buttermilk)
1/3 cup granulated sugar
1 tsp salt
1/4 tsp ground black pepper
1 and 1/2 tbsp white or apple cider vinegar
2 and 1/2 tbsp lemon juice
4 cups shredded then diced cabbage (about 1/2 of a medium head)
1 medium carrot, diced
1/4 medium onion, diced

Method
Shred the cabbage, carrot, and onion and dice finely; mix all veggies in a large mixing bowl.

In a medium mixing bowl, whisk together the dressing ingredients. Pour over the veggies and stir all with a spoon to fully incorporate.

Cover the bowl with a saran wrap and place in the fridge for at least 4 hours, or preferably overnight. The flavors need a chance to blend and develop for the best tasting coleslaw.

Stir again before serving.

Enjoy,
Mary

© Cooking with Mary and Friends. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Cooking with Mary and Friends with appropriate and specific direction to the original content.

Sunday, March 7, 2021

Crusty Sourdough Rolls



These sourdough rolls are crusty and chewy using just a small amount of yeast and some steam in your oven. They are great as dinner rolls and a simple way to use your sourdough starter.


They are easy to make, and even better, my husband continues to tell me they're awesome, and I'm sure your family will think so as well.

If you are used to baking artisan sourdough, the dough will probably seem very dry to you. Since it is being formed into rolls, and needs to keep its shape, the texture is more like a traditional bread dough.


RECIPE
Ingredients
1 1/4 cups thick liquid pourable sourdough starter
2 1/2 to 3 cups all-purpose flour or bread flour (I used 3 cups)
3/4 cup plus 1 tablespoon water
1/2 teaspoon sugar
1 1/2 teaspoons salt
1/2 teaspoon yeast

Method
Combine the starter, flour, water, and sugar in a large mixing bowl. Stir to combine. The mixture should be a very slightly sticky dough. Cover and allow to rest for about 30-40 minutes. 

(pro tip - turn on oven to 400 degrees for 1 minute and turn off - set dough inside oven to rise).

Add the salt and yeast on top of the dough, and using the dough hook on your stand mixer, set it on low and run it about 5 minutes. If kneading by hand, knead for about 10 minutes (with a 5 minute rest halfway) without adding any additional flour. The dough should not be sticky, should not cling to the sides of the bowl and form easily into a ball. If it seems too sticky add more flour a few tablespoons at a time.

When the dough is kneaded, cover it with some cling wrap or a clean kitchen towel and put in in a warm place to rise for about 90 minutes or until dough has nearly doubled in size. 

When the dough has completed its first rise, remove the dough from the bowl and place it onto a lightly floured counter or a cutting board. Prepare a baking sheet with parchment paper or oil and flour. Dust the top of the parchment with cornmeal and divide the dough into 8 equal pieces. 

Shape the pieces into rolls by rolling into balls and pinching the bottoms together. Place on the cornmeal dusted parchment and rub the tops with flour. Slash, if desired, using a lame or sharp knife. Cover with clean dish cloth and allow to rise again at room temperature for 30-45 minutes.

Towards the end of the rising time, preheat your oven to 450 degrees. Place one rack in the center, and one in the lower middle area. Place a roasting pan with water in it on the bottom rack.

When the oven has heated and the rolls are risen, place the rolls inside and bake for 17-21 minutes, until browned outside. Cool rolls on wire rack.

Cooks notes -

  • To reheat rolls preheat oven to 350 and heat rolls for 5 minutes. 
  • Rolls freeze very well. Place room temperature rolls into a zip-top bag and freeze for up to 2 months. Defrost 1 minute per roll on the defrost setting in the microwave.

Recipe adapted from Heart's Content Farmhouse

Enjoy,
Mary

© Cooking with Mary and Friends. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Cooking with Mary and Friends with appropriate and specific direction to the original content.

Tuesday, February 23, 2021

Muffuletta Olive Salad


So what is a muffuletta and olive salad?

The muffuletta sandwich is said to have been created in 1906 at Central Grocery Co. on Decatur Street, New Orleans, Louisiana, by its delicatessen owner Salvatore Lupo, a Sicilian immigrant. Another Italian-style New Orleans delicatessen, Progress Grocery Co., originally opened in 1924 by the Perrone family, claims the origin of the muffuletta is uncertain.

The traditional-style muffuletta sandwich consists of a muffuletta loaf split horizontally and covered with layers of marinated muffuletta-style olive salad, salami, ham, Swiss cheese, provolone, and mortadella. Quarter, half, and full-sized muffulettas are sold.

The signature olive salad consists of olives diced with the celery, cauliflower and carrot found in a jar of giardiniera, seasoned with oregano and garlic, covered in olive oil, and allowed to combine for at least 24 hours. (source: Wikipedia)


Because I really wanted to process the 
olive salad for shelf stability I didn't use olive oil, but you can add it when you use it if desired.


Add 
olive salad to a Greek salad, pasta salad, to cream cheese for a dip, topped on crostini, flavor up a beef roast or slow cooked chicken and more.


RECIPE

Ingredients
2 cups cauliflower, diced small
1 cup celery, diced small
1 cup carrots, diced small
2 - 15 oz. cans drained pitted medium black olives
2 1/2 cups drained pitted Kalamata olives
2 1/2 cups drained pimiento-stuffed green olives

Seasonings (added to each of 6 pint jars)
1 tsp minced garlic
1 tsp oregano leaves
1 tsp Italian parsley
1/2 tsp red pepper flakes

Brine
4 cups red wine vinegar (5%)
2 cups water
2 tbsp pickling salt

Method
Dice small the cauliflower, carrots and celery and mix together in a bowl; set aside.

Drain and rough chop all the olives placing each variety in separate bowls.

Using 6 pint jars, add the seasonings to each jar. Now evenly divide the cauliflower, carrots and celery mix to each jar, and top with each variety of olives evenly distributing them and leaving a 1/2-inch headspace.

Combine all the brine ingredients in a saucepan and heat to dissolve the salt. Remove from heat and pour evenly into each jar leaving 1/2-inch headspace; run a plastic knife around the inside of the jars to remove any air bubbles and adjust headspace as needed, top jars with lids and bands.

Process jars in a water bath or steam canner 20 minutes. Remove jars and let sit 24 hours undisturbed on a towel or rack on your countertop. Jars are sealed when button on top is fully depressed and won't flex up and down.

Store jars in pantry up to one year. Open jars must be refrigerated.

Yield: 6 pint jars

Enjoy,
Mary

© Cooking with Mary and Friends. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Cooking with Mary and Friends with appropriate and specific direction to the original content.

Wednesday, December 9, 2020

Limoncello Jelly




After a recent family trip to Italy, my daughter asked me to try to replicate some Limoncello Jelly she bought while enjoying her time there. Well, I knew it couldn't be that hard so I agreed, but before I knew it, a few months had gone by, and it was December already. Yikes! I needed to get busy so she could have some for the holidays.

What Is Limoncello?

Limoncello is an Italian liqueur made from lemon zest. It’s mainly produced in Southern Italy, particularly in Sorrento, Capri, and along the Amalfi Coast. Traditionally, limoncello is made with Femminello St. Teresa lemons, a vibrant lemon variety native to the Sorrento Peninsula of Italy.

The liqueur is served chilled in small ceramic glasses as an apéritif or digestif (a drink served before or after a meal) to aid in digestion.

Limoncello is made by steeping lemon zest (peels) in highly concentrated ethanol or vodka until oil is released, then mixing the resulting yellow liquid with simple syrup. Its alcohol content varies, especially among homemade varieties, but is usually measured somewhere in the 25-30% range. (source: myrecipes.com)


This sweet, lemony jelly is fantastic as a filling or glaze for baked goods. It can also be used on chicken or fish then baked to form a lovely lemony caramelized coating. 

Serve it alongside your cheese and crackers on a spread or even with mascarpone or goat cheese on a crostini. Eat it with fresh berries with or without whipped cream. It's bright, sunny and so cheerful! It brings amazing flavor to most anything you serve it with.


RECIPE
Ingredients

1/4 cup water
1/2 cup lemon juice (bottled or fresh)
1 box powdered fruit pectin (I used Sure Jell)
1 3/4 cups limoncello 
3 cups sugar
1/4 teaspoon butter (optional to reduce foaming)

Method
Place water and lemon juice in 6-quart kettle (or pot). Add Sure Jell and stir well to dissolve.

Heat to boiling, add limoncello and return to a boil. Add sugar all at once and bring back to a full, rolling boil (a boil that cannot be stirred down). Add the butter and boil hard for exactly 1 minute.

Remove from heat, skim any foam.

Ladle hot jelly into jars leaving 1/4-inch headspace. Cover with lids and rings and process in boiling water bath or steam canner 5 minutes. Remove jars and allow to cool undisturbed 24 hours on your countertop. Jars are sealed when button on top of lid is fully depressed and won't flex up or down.

Store in pantry up to 1 year.

Yield: 4 1/2 cups

Enjoy,
Mary

© Cooking with Mary and Friends. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Cooking with Mary and Friends with appropriate and specific direction to the original content.

Monday, November 16, 2020

Hot Pickle Mix Vegetables


These Hot Pickle Mix Vegetables came about at the request of a friends father, who used to purchase them from a well-known pickle company. Unfortunately, that company recently discontinued them, and I was asked to try to recreate them. After a little bit of research, this is what I came up with.


Hot P
ickle Mix Vegetables are mild to medium hot, so if you want more heat, I would recommend adding a few small red chili peppers or perhaps some dried red pepper flakes. Another option would be to swap out the banana peppers with some habanero or ghost peppers if you really want to amp up the heat.


No matter what you do, remember the heat tends to intensify while the finished jars sit in the pantry, so be careful how much heat you add. 

What do you need to make Hot Pickle Mix Vegetables?

  • pickling cucumbers
  • cauliflower florets
  • carrots
  • pearl onions
  • banana peppers
  • red or mad hatter peppers
  • jalapeno peppers
  • garlic
  • white vinegar (5% acidity)
  • sugar
  • horseradish


Serve Hot Pickle Mix Vegetables on a cheeseboard/charcuterie platter, alongside your favorite deli meat sandwich or with a hot Italian beef sandwich.

RECIPE
Ingredients

4 cups (approx. 1 pound) pickling cucumbers, trimmed and sliced into 1/4 -inch slices
2 cups cauliflower florets
1 cup carrots, peeled and sliced on the diagonal
1 cup peeled pearl or pickling onions (cut larger onions in 1/2)
2/3 cup pickling or canning salt
3 cups sliced seeded hot yellow banana peppers (about 6 peppers)
3 diced Mad Hatter peppers or 1 diced red bell pepper
1 garlic clove, or 1 tsp minced garlic
8 1/2 cups white vinegar
1 1/2 cups water
3/4 cup granulated sugar
2 tablespoons prepared horseradish
3 to 9 jalapeno peppers, halved and seeded

Method
In a large glass or stainless steel bowl, combine the cucumbers, cauliflower, red peppers, carrots and onions.

In another large glass or stainless steel bowl, dissolve the pickling salt in 7 cups water. Pour it over the vegetables. Cover and let stand at room temperature for 1 hour.

In a colander placed over a sink, drain the vegetables. Rinse with cold running water and drain thoroughly. Add the hot yellow peppers and mix well.

In a large stainless steel saucepan, combine the garlic, 1 1/2 cups water, vinegar, sugar and horseradish. Bring to a boil over medium-high heat, stirring to dissolve the sugar. Reduce the heat and boil gently for 15 minutes, until the liquid is infused with garlic flavor; strain liquid through a mesh strainer over a bowl retaining the liquid but discarding horseradish and garlic.

Pack the vegetables and 1 to 3 jalapeno pepper halves into hot jars to within a generous one-half inch of the top of the jar. Ladle hot pickling liquid into the jar to cover the vegetables, leaving one-half inch of headspace. Remove air bubbles and adjust the headspace, if necessary, by adding hot pickling liquid. Wipe the rim and cover with lids and bands tightening until just fingertip-tight.

Process jars in a boiling water bath or steam canner for 15 minutes. Remove the jars, and allow to sit undisturbed on your countertop 24 hours. Lid is sealed when button on top is fully depressed and won't flex up or down. Store in pantry up to one year; open jars need to be refrigerated.

Yield: 6 pint jars

Cooks note - wait for 4 to 6 weeks before serving to allow the flavors to develop.

Enjoy,
Mary

© Cooking with Mary and Friends. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Cooking with Mary and Friends with appropriate and specific direction to the original content.