Monday, November 5, 2018

Turkey Supreme Casserole

Yum

The BEST casserole for that leftover turkey is this Turkey Supreme Casserole. It's complete comfort food, and a delicious way to re-purpose those leftovers.

Turkey, veggies, French fried onions, mashed potatoes, soooooo yummmm! I used diced carrots, green beans and corn, but you can add any veggies you like such as green peas and sliced mushrooms.


No "canned cream of " soup here, you make a simple roux with butter, diced onion, carrots, celery and flour. Then you add turkey or chicken bone broth/stock and heavy whipping cream to create a delicious creamy base for this Turkey Supreme Casserole.

Dig in! It's a complete comfort food package. You can even put it together one day and bake it another. So simple and very easy to make.



RECIPE
Ingredients
3 cups cooked chopped turkey (or chicken)
1/2 stick butter (4 tablespoons)
1/3 cup all-purpose flour
2 stalks celery, diced small
2 large carrots, diced small
1 medium onion, diced small
2 cups green beans
1 1/2 cups corn
2 cups chicken or turkey bone broth or stock
1 cup heavy whipping cream
1-2 tsp poultry seasoning
salt and pepper to taste
1 container French fried onions
3 cups mashed potatoes

Method
Preheat oven to 350 degrees. In a large pan, melt butter. Add onions, celery, and carrots, cooking over medium-high heat several minutes or until onions are softening. Stir in flour, salt, pepper and poultry seasoning.

Add chicken or turkey bone broth (stock) and heavy whipping cream stirring well. Bring mixture to a low boil stirring often; add green beans, corn and chopped turkey heating until just heated through. Remove from heat and stir in 3/4 of the French fried onions, reserving a few to sprinkle on top of the potatoes.

Spoon mixture into a prepared 9 x 9-inch baking dish. Cover top with mashed potatoes, spreading evenly across casserole; sprinkle remaining French fried onions on top.

Bake 350 oven 40-45 minutes or until hot throughout, potatoes are browning slightly and casserole is bubbly around edges (put a pan under the casserole to catch any drippings that may bubble out when baking). Remove casserole from the oven and let sit 5-10 minutes before serving.

Yield: 6 servings

Cook's notes -

  • Use turkey or chicken, either works well
  • Use any vegetables you like
  • Can assemble the day ahead and keep refrigerated until ready to bake

Also seen on Weekend Potluck

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.

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Monday, October 29, 2018

Onion Pepper Jelly

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This Onion Pepper Jelly is a take on my popular Garlic Onion Jelly, savory yet sweet with a little heat.


Sweet onions are the key here, so I always use Vidalia onions, but any sweet variety white onion will work. The onions become translucent when cooking in the jelly, and the dried red pepper flakes give it just the right amount of heat and color.


This is the perfect party appetizer, served over cream cheese on crackers, or a great afternoon snack. It would also be very good heated slightly and basted over grilled/roasted chicken or pork. If savory and sweet is your thing, this Onion Pepper Jelly is for you!


RECIPE
Ingredients
3/4-1 cup finely diced sweet onion (Vidalia, or other sweet white onion)
1 3/4 cup dry white wine
1/4 cup white wine vinegar
2 tsp. dried red pepper flakes
1 tsp butter (to reduce foaming)
4 cups sugar
1 pkg. Sure-Jell (pectin)

Method
In a large stock pot stir together the wine, vinegar, onion, red pepper flakes. butter and sure-jell.
Bring mixture to a rolling boil over med-high heat stirring constantly.

Quickly stir in sugar and bring back to a rolling boil. Boil and stir 1 minute; ladle mixture into 1/2 pint canning jars.

Process jars in a boiling water bath or steam canner 10 minutes.

Remove jars from boiling water bath or steam canner and allow to cool on a kitchen towel. Once lids are sealed (button top is depressed and won't move up or down), twist jars back and forth from time to time to evenly distribute the onions and red pepper flakes in the jelly. Mixture will be "jelling" as you do this.

Cooled jars can then be placed in kitchen cabinet; will keep for 6 or more months. Keep any open jars in the refrigerator.

Yield: 4 - 8 oz 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.


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Wednesday, October 24, 2018

Rack of Lamb

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Growing up in New England, we had lamb quite often, from leg of lamb and lamb chops, to rack of lamb. It's a nice alternative to beef, and has a wonderful taste. Some people believe lamb has a "gamey" taste, and that is not true at all if you buy a good piece of lamb. It should not smell or have any gamey taste.

I personally really like supporting our local farms and buy our lamb often from them. You get to know the farmer, it's a superior product, and you are keeping your dollars local when you shop local. To me it's always a "win-win" and you simply can't beat the freshness when you support local.


If buying lamb from a local farm is not available to you, finding and buying lamb is easy; it’s widely available at grocery stores, specialty food retailers and butcher shops. Look for American lamb with a soft pink to red coloring with white marbling. Most likely, fresh chops, steaks and racks are displayed, but if you don’t see lamb, just ask.



LAMB NUTRITION FACTS

  • Forty percent of the fat in lean cuts of lamb is monounsaturated, the same kind of fat found in olive oil.
  • A 3-ounce serving of lamb provides nearly five times the essential omega-3 fatty acids and alpha linoleic acid of a 3-ounce serving of beef. Three ounces of lamb fits easily within the daily fat, saturated fat and cholesterol recommendations of the Dietary Guidelines for Americans.
  • On average, 3-ounces of lamb fits easily within the daily fat, saturated fat and cholesterol recommendations of the Dietary Guidelines for Americans.
  • On average, 3-ounce serving of lamb meets the Food and Drug Administration’s (FDA) definition for lean meat:  fewer than 10 grams of fat, 4.5 grams of saturated fat, and 95 milligrams of cholesterol per 100 grams, or 3.5 ounces.
  • Recent research suggests that eating protein can help preserve lean body mass when you’re trying to lose weight. An average 3-ounce serving of lamb, which has 175 calories and meets nearly half of your daily protein needs, encourages feelings of fullness that may prevent overeating, a combination key to weight management.
  • No artificial or synthetic growth hormones are used in lamb production in the U.S. Lean, satisfying, nutritious: American Lamb is nutritious and satisfying.

RECIPE
Ingredients
1 Rack of Lamb
1 tsp fresh minced rosemary
1 tsp minced garlic
salt and pepper

Method
In a small bowl, mix herbs and spices. Rub all over rack of lamb and place rack on a pre-heated grill over indirect medium heat.

Grill meat side down 7-10 minutes, turn to rack side down, and grill 10-15 additional minutes or until the internal temperature is 145 degrees.

Remove from grill, let rest 5 minutes before serving. Slice rack into individual chops, or 2 chops each and serve while hot.

Mmmm mmmm finger licking good!!


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.

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Wednesday, August 22, 2018

Cranberry Merlot Chutney

Yum
Photo Credit: Sharon Benton Photography
Just about a year ago now, my friend, Karie, invited me to create this chutney for an issue of Basil and Salt Magazine, which was published in late fall 2017.

Photo Credit: Sharon Benton Photography
As soon as Karie contacted me, I was busy trying to come up with just the perfect chutney that would exude fall/winter and the Thanksgiving and Christmas holidays.

This was a fun chutney to make, and I was very lucky because my good friend, Sharon, with Sharon Benton Photography agreed to do the photo shoot for me. It was an exciting time for both of us.


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Wednesday, August 1, 2018

BLT with Roasted Garlic Aioli

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What's better than a Bacon, Lettuce and Tomato sandwich? This quintessential is a favorite of many, especially when "fresh from the garden" vine ripe tomatoes are in season.


Now you can kick it up a notch by using a simple garlic aioli instead of mayonnaise on this classic sandwich. Smeared on some thick, toasted crusty artisan bread, or sourdough bread, it really gives it just the boost it needs to push it from ordinary to extraordinary! Now, you can totally make your own garlic aioli from scratch, but I've included a "shortcut/cheater" recipe here.

Smoky bacon, crispy lettuce, vine ripe tomato slices and garlic aioli ... match made in heaven!



RECIPE
Ingredients
Several slices bacon, cooked crisp
Small bunch leafy lettuce
1 large tomato, sliced
Sliced bread of your choice, toasted (I love using hearth bread toasted)
2 garlic cloves, pressed
¼ tsp (or more) coarse kosher salt
½ cup mayonnaise
2 tbls olive oil
1 tbls fresh lemon juice
Freshly ground black pepper

Method
For the garlic aioli, mash garlic and 1/4 teaspoon salt in small bowl until paste forms. Whisk in mayonnaise, olive oil, and lemon juice. Season to taste with coarse salt and pepper. Can be made 1 day ahead. Cover and chill.

To assemble
Toast bread, spread with garlic aioli, top with lettuce, tomatoes and bacon.

Enjoy,
Mary

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Sunday, July 29, 2018

Smoky Honey Habanero Peach Jam

Yum

Is there anything better than sweet, juicy peaches? To me peaches just scream summertime and slow, lazy, warm days. 

I recently purchased a basket of delicious freestone peaches from one of my farm friends at the farmers market, and just knew I wanted to create a unique and different jam with them.



Smoky Honey Habanero Peach Jam is just that ... smoky, sultry, spicy, sweet ... you taste all the flavors with a slow, mild heat finish, and it is so good.

Pair this on a cheeseboard with a variety of cheeses, or top on cream cheese over crackers. Baste it on a grilled or roasted pork loin,or brush over grilled chicken or shrimp. Delicious!



RECIPE
Ingredients
10-12 large peaches, pitted, peeled and diced (you need 10 cups diced peaches)
1/2 cup raw honey
2 tbls lime or lemon juice
1 tsp cinnamon
1 tsp cloves
1 tbls Smoky Honey Habanero spice rub (or 3 habanero peppers, seeded and diced small)
1 tbls red pepper flakes
2 tsp butter, to prevent foaming
1 box Sure-Jell (fruit pectin)
11 1/2 cups sugar

Method
Peel, pit, slice and dice peaches to equal 10 cups. Put the peaches in a large stock pot with the lime or lemon juice, honey, cinnamon, cloves, smoky honey habanero spice rub, or habanero peppers, red pepper flakes and butter.

Stir in pectin and butter; heat over high heat stirring often (use a long handled spoon and be careful as jam will splatter some) until mixture comes to a boil. Add sugar all at once and return to a rolling boil (one that doesn't stop when stirring) and boil hard one minute. 

Remove from heat and fill prepared jars, leaving 1/4-inch head-space. Process half-pint or pint jars 10 minutes in boiling water bath or steam canner.

Remove jars and allow to cool on a kitchen towel on your counter top 24 hours. Jars are sealed when button on top of lid is fully depressed and won't move up and down.

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

Recipe notes - This jam is mildly spicy. It has a very nice slow heat finish, but if you want more heat, you can taste test this before canning, and add more spice rub, diced habanero peppers or red pepper flakes.

Yield: approx. 12 - 8 oz jelly 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.


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Wednesday, July 25, 2018

Maple Bourbon Peach Jam

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Did you know South Carolina actually outranks Georgia – the Peach State – in the production of peaches? During a normal year, South Carolina grows 60,000 tons of peaches! South Carolina is #2 in the nation in peach production (second only to California), and we are fondly called the "Tastier Peach State."

Summer in South Carolina means peaches. From roadside stands to supermarkets, this delectable fruit graces our shelves and palates from early June straight through to September.


I just love peach season here in South Carolina! They are so juicy, sweet and delicious. Or course I also love to make peach jam and other peach treats during the season.

This Maple Bourbon Peach Jam takes normal peach jam to a whole new level. The maple syrup compliments the peach flavor so well, and the bourbon enhances it, giving it just the right amount of warmth and depth of flavor.


This Maple Bourbon Peach Jam is perfect on a cheeseboard with crackers, and a variety of cheeses, spread on top of English muffins and biscuits, or served alongside a roasted pork tenderloin or baked ham, it's versatile and delicious.



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Wednesday, July 18, 2018

Apple Pie Cake

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Apple Pie Cake! Say what? Yep, Apple Pie Cake is exactly that using apple pie filling in a cake. I had one jar left of homemade apple pie filling in the pantry, and thought why not add it to a cake?

Similar to many other cakes with a filling, a little batter goes in the pan first, topped with the apple pie filling, then more batter and lastly an easy crumb topping.


Oh my goodness, so yummy, and so easy! Really easy, and no mixer required. Simply mix the batter in a bowl with a spoon, stirring until batter is smooth. See what I mean? So easy!! Don't just serve it for dessert, this Apple Pie Cake makes a great breakfast treat with a nice cup of coffee or tea.


Don't have any apple pie filling? This would be amazing with any pie filling you like; blueberry, cherry, strawberry, peach and more.



RECIPE
Ingredients
2 cups flour
3/4 cups sugar
2 tsp baking powder
1/2 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
2 eggs
1/2 cup oil
1 tsp vanilla
3/4 cup milk
1 can apple pie filling

For crumb topping:
1/2 cup flour
1/2 tsp cinnamon
1/2 cup brown sugar
4 tbls softened butter

Method
Preheat oven to 375 degrees. In a large bowl, combine flour, sugar, baking powder, baking soda, cinnamon, and salt. In a medium bowl, combine eggs, oil, vanilla and milk. Pour the wet ingredients into the dry ingredient bowl and mix to combine.

Pour half of the batter into a greased (or sprayed with baking spray) 8 x 8-inch or 9 x 9-inch pan. Spread apple pie filling over the batter. Pour the remainder of the batter on the top of the apple pie filling, covering completely.

For the crumb topping, mix in butter with flour, cinnamon and brown sugar until crumbs form. Sprinkle crumbs over top of cake.

Bake at 375 for 40 minutes or until a toothpick inserted in the center comes out clean.

Yield: 9 servings

Also seen on Meal Plan Monday

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.

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Thursday, July 12, 2018

Banana Split Dessert

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Quick and easy no bake dessert recipe for summer party, picnic or potluck to feed a crowd, this Banana Split Dessert is fun twist on classic ice cream dessert that everyone will enjoy!

This dessert combines pineapple, bananas and strawberries in a creamy pudding that's sure to bring smiles as people dig in, and is a great way to get kids to eat more fruit! It's smooth, creamy, and delicious.


Next time you need quick and easy no bake dessert, try this Banana Split Dessert. It's sure to be a hit with everyone who tries it.


RECIPE
Ingredients
1 (20 oz.) can pineapple chunks
3 medium bananas-sliced
1 3/4 cup diced fresh strawberries
1 (3.4oz. box) vanilla instant pudding mix
1 - 8 oz container extra creamy cool whip
1 1/2 cups mini marshmallows
1/2 cup chopped walnuts (plus more to top on each serving)
1/2 cup mini chocolate morsels (plus more to top on each serving)

Method
In a large bowl mix pineapple chunks with juice and vanilla instant pudding mix, stirring to combine well. Toss in sliced bananas and strawberries, then add cool whip, stirring gently to combine.

Stir in mini marshmallows, chopped walnuts and chocolate morsels. Refrigerate 2-3 hours before serving.

When serving, top each with more chocolate morsels and chopped walnuts if desired. You can even add some chocolate syrup and a maraschino cherry on top.

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.

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Wednesday, July 11, 2018

Maple Bacon Potato Salad

Yum

Warm potato salads are a fantastic option, and pair perfectly with grilled meats of all kinds. They add a whole new dimension to any backyard barbecue, and because they are served warm (room temperature is fine), and contain no mayonnaise, they are portable, and make a great pot luck dish.


The vinegar and maple syrup in this dish combine with chopped onions, garlic, BACON and thyme to make a delicious vinaigrette poured over the warm potatoes. Anything with bacon is better, right?


Just like my Bavarian Potato Salad, the warm potatoes absorb some of the vinaigrette, making it a delicious, tasty side dish.



RECIPE
Ingredients
1 1/2-2 lbs small red or Yukon Gold potatoes (peeling optional)
2 tbls olive oil
6 slices bacon, chopped
1/2 medium onion chopped
1/4 cup apple cider vinegar
1/4 cup pure maple syrup
1/4 - 1/2 tsp garlic, minced
1/2 tsp fresh thyme removed from stem and chopped (or use dried thyme leaves)
Salt and pepper to taste

Method
Preheat oven to 400 degrees. Peel (if desired) and quarter potatoes (or cut into slightly smaller pieces) and place in a large bowl. Drizzle with olive oil and sprinkle evenly with salt and pepper, tossing to coat potatoes. Spoon potatoes onto a rimmed baking sheet, and bake for 25 minutes or until tender, turning potatoes half way through baking time to ensure even roasting.

While potatoes are baking, make the vinaigrette. In a medium pan, cook the bacon on medium-high heat until browned and crisp. Remove bacon with a slotted spoon and place on paper towel. Drain all but 1 tbls grease from the pan.

In the remaining bacon grease, sauté the onion until soft. Add the vinegar, maple syrup, garlic, thyme and half of the bacon and simmer over medium heat for 5-10 minutes, until slightly reduced. Set aside until potatoes are cooked.

When potatoes are cooked, toss with vinaigrette and garnish with remaining bacon and additional thyme if desired. Serve warm.

Yield: 4 servings

Recipe adapted from The Recipe Rebel

Also seen on Meal Plan Monday

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.

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Friday, June 22, 2018

Hot Bourbon Berry Jam

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One of my favorite things to do is create unique jams, and I typically go more on the savory side when developing them. There's just something about blueberries and blackberries together that's so unique; one being slightly sweeter and the other being a bit more tart and tangy. Add some spiciness with hot peppers, and the deep flavor of a good bourbon, and you've just kicked the jam to a whole new level.


This a sweet and spicy chunky jam made with blackberries, blueberries, jalapenos, banana peppers and bourbon.  It's spicy without being too hot, savory and sweet all at the same time. This is a great jam served with cream cheese or baked brie on top of crackers, making it a wonderful accompaniment to a cheeseboard.



RECIPE
Ingredients
2 cups blueberries
1 cup blackberries
1/2 cup seeded and diced jalapenos (or your favorite hot pepper)
1/2 cup seeded and diced banana peppers (or any other similar mild pepper)
3/4 cups white wine vinegar (may use red wine vinegar)
1 tsp butter to reduce foaming
1/2 cup bourbon
1 package Sure-Jell (powdered pectin, 1.75 oz box)
5 cups white sugar

Method
Wash and sort through the berries. All together they should measure out to 3 cups. Combine the berries with the diced jalapenos and banana peppers in a large saucepan along with the butter, white wine vinegar, bourbon and Sure-Jell. Heat mixture on high, stirring often to prevent sticking.

Once mixture comes to a rolling boil, add the sugar all at once. Stir continuously until it reaches a rolling boil once again, and cook for 1 full minute. Remove it from the heat and ladle into your cleaned and prepared canning jars. Wipe off the rims of the jars, add the lids and rings, and process for 10 minutes in a boiling water bath or steam canner.

Remove jars and allow to sit undisturbed on your kitchen counter-top 24 hours. Jars are sealed when button on top of lid is fully depressed and doesn't move when touched.

Store in pantry up to one year.

Yield: 6 half-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.

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Tuesday, May 22, 2018

Tropical Fluff

Yum

Where has this been all my life? Oh my goodness, it's delicious and oh so easy to make. While I have a Cherry Church Salad that's similar, and greatly enjoyed by my family and friends, I wanted something different.


Naturally there are lots of recipes on the internet for a variety of fluff's from pineapple to creamsicle. All of them look and sound amazing, but I wanted to make this with mandarin oranges and pineapple tidbits for a more tropical flair.

I'm so happy I did, as all of my taste tester have raved over this combination of fruits. It's fruity, smooth, creamy and utterly fantastic.


RECIPE
Ingredients
1 small box instant vanilla pudding
1 - 20 oz can Dole pineapple tidbits with juice
1 - 15 oz can Dole mandarin orange pieces, drained
1 - 8 oz cool whip
1 cup sweetened coconut
2 cups mini marshmallows
1/2 cup chopped pecans

Method
In a large bowl mix the vanilla pudding mix and pineapple tidbits with juice; stir well to thoroughly combine. Add drained mandarin oranges and cool whip, stirring well. Fold in sweetened coconut, mini marshmallows and chopped pecans.

Cover and refrigerate several hours before serving.

Cook's note - for an adult version, add 2 tbls coconut rum

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.

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Sunday, May 20, 2018

Strawberry Balsamic Sweet Onion Jam

Yum

When strawberries are in season, I always but a few gallons; some to eat while fresh, others to freeze and use later on. The BEST strawberries always come from a local farm, so do yourself a favor and find a local strawberry patch, or buy them fresh at the farmers market.

Dorr Farms, Gable, SC
What could be better than fresh strawberries, balsamic vinegar and Vidalia onions in a jam? Oh my goodness, so darn delicious. The sweet strawberries are enhanced with the savory balsamic vinegar and onions, giving it the perfect balance.


Served with a cheeseboard, it is perfect over cream cheese or baked brie topped on crackers, but it's equally delicious basted on grilled chicken or pork.



RECIPE
Ingredients
1/4 cup balsamic vinegar
4 cups fresh strawberries, stems removed, crushed
1 1/2 cups diced sweet onion (I used Vidalia Onions)
1 tsp butter to reduce foaming
1 box Sure Jell or powdered fruit pectin
7 cups granulated sugar

Method
In a large pot, over high heat, add the strawberries, onions, butter, balsamic vinegar,and pectin. Bring to a full rolling boil (one that doesn't stop while stirring). Add the sugar and return to a full rolling boil. Boil hard for one (1) minute.

Remove the pot from the heat. Ladle the jam into your hot jars, you want them filled to within ¼" of the top rim. Be sure to wipe the top rim of the jars with a damp paper towel to get off any drips or spills. Cover each jar with a lid and a ring.

Process jars 10 minutes in a boiling water bath or steam canner. Remove jars and allow them to cool 24 hours undisturbed on your kitchen counter-top. Jars are sealed when the button on the top of the lid is fully depressed and won't move up and down.

Yield: 10 - half-pint (8 oz) jars

Original recipe adapted from The Saucy Southerner

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.

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Wednesday, May 16, 2018

Blackberry Pudding Cake

Yum

When berries are in abundance, this Blackberry Pudding Cake is a great way to use them up. Sweet, but not too sweet, it's the perfect summer time dessert.


Don't like blackberries? Use whatever berries you like, or a mix of berries. Blackberries, raspberries and blueberries are delicious mixed up in this cake. The best part is you don't even need a mixer. This cake whips up quick and easy by mixing the batter with a spoon.



RECIPE
Ingredients
4 cups blackberries (or any combination berries you like), rinsed and dried
1 1/4 cups granulated sugar, divided
1 cup all-purpose flour
1 tsp baking powder
1/4 tsp salt
4 large eggs
1 tbls olive oil
1 tbls lemon zest
1 tsp vanilla extract
Confectioners’ sugar

Method
Preheat oven to 350 degrees. Lightly spray a 13 x 9-inch baking dish with baking spray. Mix berries with 1/4 cup sugar and spread evenly over bottom of baking dish.

Whisk together flour, baking powder, and salt. Set aside. In a separate bowl, whisk eggs, olive oil, lemon zest, vanilla, and 1 cup sugar. Stir in flour mixture until just combined.

Pour evenly over berries. Bake 30 to 35 minutes, or until the top springs back slightly in the center.

Cool at least 10 minutes before serving. Sprinkle with confectioners’ sugar just before serving.

Enjoy,
Mary

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Tuesday, May 8, 2018

Middle Eastern Rock Cornish Game Hens

Yum

Recently we purchased some Rock Cornish Game Hens, locally raised by Bell Family Farmstead. We love game hens, and I was I was so ready to rub them with the Shawarma Spice from World Spice Merchants, and throw them on the grill.

Where oh where has Shawarma been my whole life? Shawarma is named for the traditional Levantine meat preparation where lamb, chicken, turkey, beef, veal, or mixed meats are placed on a spit, commonly a vertical spit in restaurants, and may be grilled for as long as a day. One whiff of this favorite Middle Eastern street food flavor, using a spice blend made with cumin, cinnamon, black pepper, cardamom, allspice, and cayenne, was intoxicating.


While we didn't put them on a spit, we did grill them, and the game hens turned out fantastically; crispy and spicy on the outside, juicy, moist and tender on the inside.


RECIPE
Ingredients
2 (approx. 2 lbs each) Rock Cornish Game Hens, split in half
1 tbls. oil
1-2 tbls. Shawarma spice

Method
Split game hens and rub all over with oil. Liberally sprinkle Shawarma spice all over and rub in well.
Grill over medium direct heat 15 minutes bone side down, turn over and grill 10 minutes meat side down, then return to bone side down and continue to cook until internal temperature registers 165 degrees (use a meat thermometer inserted in the thickest part to check temperature).

Remove game hens from grill and cover with foil. Let rest 10 minutes. Serve immediately with your choice of side dishes.

Cook's note - after grilling split hens can be cut in half separating the leg and thigh from the breast.

Servings: 4 -6

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.

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