Cooking with KP

Fagiolini in umido (Green Beans in Tomato Sauce)

One of my favorite things to eat when we go to Rocky and Carlo's Diner in Chalmette, Louisiana, for dinner is their green beans in tomatoes, so I decided to try my hand at my own recipe for these. I think Rocky and Carlo might just ask this Big Momma for her Fagiolini in umido (Green Beans in Tomato Sauce) recipe!

2 pounds fresh green beans, rinsed and trimmed
2-3 cups salted water
1 (14.6) can tomato sauce
1 (14.6) can diced tomatoes (do not drain)
1 medium yellow onion, diced
1 small green pepper, diced
4 toes/buds of garlic, finely diced
2 Tablespoons parsley flakes
3 Tablespoons olive oil
1-2 Tablespoons Italian Seasoning blend (I use McCormick)
1/2 Tablespoon pepper
1 Tablespoon sugar
1/2 Tablespoon garlic powder
1 Tablespoon Worcestershire sauce
1/2 Tablespoon hot sauce (optional)

In large skillet, heat olive oil. Saute onions, bell pepper, parsley flakes, and minced garlic for about 3-5 minutes until they begin to sweat and soften. Add tomato sauce, diced tomatoes, pepper, sugar, garlic powder, Italian seasoning blend, and Worcestershire sauce. Bring to a boil and let simmer while you are blanching your green beans. In a large pot, pour in 2-3 cups water and a good sprinkle of salt. When water comes to a boil, add green beans. Let them lightly boil/steam for 5-8 minutes. Using tongs or a slotted spoon, remove green beans from the water and put them directly in the tomato sauce. Try to put or allow some of the water (around 1/2 a cup) to add to the sauce. Toss green beans in sauce and simmer covered for 1-2 hours.

Bacon and Brown Sugar Wrapped Chicken

This recipe makes a great appetizer, entree, or party finger food. It is easy to make and very tasty.

16 chicken tenders

16 slices of bacon

1 Tablespoon garlic powder

1/2 Tablespoon onion powder

1/2 Tablespoon smokey paprika

1/2 Tablespoon chili powder

1 teaspoon black pepper

1/2 cup brown sugar.

32 toothpicks

Preheat oven to 375 degrees. You will need a baking pan with a baking rack. If you don't have a baking rack, a cookie/cake rack will work. Wrap the pan/sheet in foil and place baking rack on top. Spray baking rack with cooking spray. Mix garlic powder, onion powder, paprika, chili powder and pepper together and sprinkle on both sides of each tender. Or put seasonings in a ziplock, add tenders, and shake until coated. Wrap a slice of bacon around each tender and secure with a toothpick at each end. Put brown sugar in a shallow plate or bowl. Roll each bacon wrapped tender in the brown sugar. Place on baking rack. Bake for 20-25 minutes until meat thermometer reaches 170 degrees. Turn on broiler and broil for 3-5 minutes to crisp bacon. Watch carefully so that the bacon doesn't burn. Serve as is or with your favorite dipping sauces, such as garlic ranch, barbecue, honey mustard, or Polynesian sauce.

Berry Poppy Seed Vinaigrette

Here is a light and wonderfully delicious salad dressing for summer. I found the basic recipe online at Our Best Bites. I have put my notes/changes in parentheses.

1/2 c. white wine vinegar
1/2 c. honey (or sugar) (I used honey)
1-2 cloves garlic
1 tablespoon grated onion (I just used one round slice of a medium red onion, blender will grated it)
1 tsp. kosher or other coarse salt (I reduced it to ¼ tsp because we are low sodium here)
About 10 cracks of freshly ground black pepper
1 c. raspberries, blackberries,blueberries, or strawberries or a blend of them all

(1/2 teaspoon Dijon mustard—my addition)
2/3 c. canola oil
1 1/2 tsp. poppy seeds (If you don’t like poppy seeds, try celery seeds or toasted sesame seeds) I don't usually put any in ours.

Combine the vinegar, honey, garlic, onion, salt, pepper, mustard, and berries in the jar of a blender. Blend until smooth and then, with the blender running, add the oil in a steady stream. Turn off the blender and whisk in the poppy seeds. Pour into a salad cruet or container with tight lid. Shake before each use. If possible, refrigerate for at least an hour before serving. Should last 2-3 days in refrigerator. This is awesome on a salad of lettuce, fruits, cheese and nuts!

Crockpot Chicken Enchilada Casserole

This is not my recipe. It was posted on Facebook from Sarah Olson's blog The Magical Slow Cooker! And, magic this recipe is! It is quick, easy, cheesy, and delicious!

1.5 pounds of boneless skinless chicken breasts (about 4)
28 ounce can of enchilada sauce (I used 3 10 ounce cans because that is what I had)
10 corn tortillas, cut into fourths
3 cups of shredded cheese--Mexican/Taco blend is wonderful for this, but you could just use cheddar
1 can of sliced black olives
sour cream for topping individual servings

Spray crockpot or use a liner. Place whole chicken breasts in bottom of crockpot. Pour enchilada sauce over chicken and put lid on crockpot. Cook on low for 8 hours or high for 4 hours. Use two forks to shred cooked chicken right in the crockpot. Add tortillas and 2 cups of cheese and mix well. Cook 45-60 minutes. Top with 1 cup of cheese and black olives cook until cheese on top is melted. Add a dollop of sour cream to each serving. Makes 8 servings. Great dinner with corn, Mexican rice, and/or refried beans.

Zucchini Skillet Dinner

If you are looking for a low-calorie but delicious dinner, here is one you might want to try.

½ pound lean ground turkey

½ pound lean ground beef (93/7)

1 small onion, diced

2 buds/toes of garlic, diced

½ green bell pepper, diced

2 Tablespoons of parsley flakes

2 Tablespoons Worcestershire sauce

1 Tablespoon garlic powder

½ Tablespoon pepper

2 ½ Tablespoons of Italian seasonings blend

3 large zucchinis, sliced in ¼ inch rounds

1 14.5-ounce can of diced tomatoes with chilies
1 15.5-ounce jar of chunky salsa (spicy or mild--your choice)

In a large skillet, brown meats with onion, garlic, bell pepper and parsley. Cook about 10 minutes over medium heat to make sure meats are done. Drain any fat. Add Worcestershire sauce, garlic powder and pepper. Mix well. Pour in diced tomatoes and salsa and mix well. Add zucchini and Italian seasoning blend and mix well. Put lid on skillet and simmer 30 minutes until zucchini is tender. Eat as is or serve over rice. Top with grated Parmesan cheese if you like.

Big Momma's Crockpot Chicken and Rice

I love cooking with my crockpot. I find it is a wonderful way to cook. It is especially great when you have forgotten to take meat out to thaw the night before and you need to cook some frozen chicken breasts. Also, I love to use my crockpot on days I will be away from the house or busy cleaning. Here is my recipe for chicken and rice and I must say I have never had anyone eat it that didn't like it and want seconds.

4 boneless skinless chicken breasts or 6 boneless skinless chicken thighs
2 cans of cream of chicken soup
1 cup of chicken broth
1 onion diced
1/2 green bell pepper diced
1 stalk of celery, diced
1 small can of mushroom slices (optional)
2 small bay leaves

1 Tablespoon Italian seasoning blend (I use McCormick's)
1 Tablespoon garlic powder
1/2 Tablespoon pepper
2 Tablespoons parsley flakes
2 Tablespoons Worcestershire sauce
2 cups instant/minute rice
10 ounce box of frozen broccoli florets (optional or exchangeable for peas, carrots, or corn)

Spray crockpot or use a liner. Place diced onions, bell pepper, celery, parsley, and bay leaves in the bottom of the crockpot. Lay chicken on top. In a mixing bowl, mix soups, chicken broth, garlic powder, pepper, mushrooms, and Worcestershire sauce. Pour on top of chicken. Cook on low for 4 hours. Remove chicken and shred. Return chicken to crockpot and mix well with sauce. Add rice and broccoli. Cook 30-40 minutes on low until rice is done. I sometimes add 1 cup of Colby Jack cheese when I add the rice.

Star Spangled Lemon and Berry Pie

This recipe is the result of reading and combining three recipes I found on the internet. It is not overly sweet and very cool and refreshing. This recipe makes two pies.

Ingredients:

2 ready- made pie crusts in tin pans
1 pie crust sheet
2 tablespoons water
1 tablespoon sugar

6 cups of washed strawberries (cut in half) and blueberries (you could add some raspberries)
1 container of strawberry glaze (13.5 ounces)

6 egg yolks
1 can of sweetened condensed milk
1/2 cup of fresh squeezed lemon juice
2 Tablespoons of fresh lemon zest
2 containers (5.3 ounces each) Chobani Lemon Blend Greek Yogurt
1/2 teaspoon vanilla extract

Preheat oven to 350 degrees. Lightly sprinkle flour on smooth surface and lay pie crust sheet on top of flour. Using star cookie cutter, cut several stars. Place on a baking sheet that has been sprayed with cooking spray or that has parchment paper (which is what I prefer). Brush the stars with a little water and then sprinkle the tops with sugar. Bake two pie crusts and stars for 15 minutes. Remove from oven and let sit 3-5 minutes to cool some. While pie crusts are baking, in a large bowl, mix on low speed egg yolks until smooth. Add condensed milk and continue mixing. Add lemon zest, vanilla, yogurt and blend well. Then pour in lemon juice and finish mixing. Pour half of mixture into each pie shell. Bake in oven for 20 minutes until filling is firm. Place on cooling rack and let cool for 10 minutes.
In large bowl, mix berries and strawberry glaze. Spread on top of lemon filling. Refrigerate for at least 30 minutes before serving. Top with stars and enjoy!
Refrigerate any leftover pie.

Cheaper Cuts of Beef Don't Have To Be Tough

Most people avoid the cheaper cuts of beef because they tend to be tough. With 8 children and three adults in our home, my mother had to find ways to tenderize the cheaper cuts of beef. One way to cook "down", as my mother used to say, a tough cut of beef steak is to season both sides of the steak with garlic powder, seasoned salt and pepper. Lightly brown the steak in a large skillet and on top add a diced green bell pepper, medium onion, a bay leaf, parsley flakes, a few dashes of Worchestershire sauce, and a can of diced tomatoes. Cover with lid. Let the steak simmer for 30-50 minutes. Remove lid and thicken juices by cooking 5-10 more minutes. You can also do the same with a cheap beef roast in a crock pot. Add all the ingredients in crock pot and cook on low for 6-8 hours. The flavor is simple, amazing and great with mashed potatoes.

Fall Vegetables for a Healthy You

As the fall approaches, we will all start to stay indoors more hours. This will lessen our vitamins, such as vitamin A, D, and K, which are enhanced by sunlight. Below are a few vegetables you might want to increase in your diet as the fall and later winter days approach. Besides, they are very tasty. In fact, in the next few weeks, I will be posting recipes that incorporate many of these delicious veggies.

Sweet potatoes and yams are very rich in carotenoids, vitamins A, B6, C, potassium, iron and fiber and are delicious when baked and eaten plain (without butter) or used in soups, casseroles or stir-fries.

Bell peppers are great sources of potassium, manganese, fiber and vitamins A, B, C and K. These sweet peppers are flavorful additions to salads and healthy stir-fries. You can choose from a rainbow of colors, including: green peppers,yellow peppers, orange peppers,and red peppers.

Summer and winter squash are rich in carotenoids, vitamins A and C, potassium, magnesium and fiber and can be served alone or added to many dishes.

Just a few tips for you...

Spray your Tupperware with nonstick cooking spray before pouring in tomato- based sauces. No more stains!

Use lifesavers candy to hold candles in place on your next birthday cake! Kids love them.

Stuff a miniature marshmallow in the bottom of a sugarcone to prevent ice cream drips!

Zap garlic cloves in the microwave for 15 seconds and the skins slip right off!

If your celery begins to wilt in the fridge, fill a large cup half full of water and place celery in the cup. Put back in the fridge for two hours--it will be crisp. (Learned this from my mother).

Cooking Myth Busted

A Potato Can Save a Salty Soup or Stew. True or False? False. "This is an attractive idea, but it doesn't work because potatoes are not particularly absorbent," says Wolke, who conducted his own soup-and-potato experiment for his Cooking Myth Busters book. "There is no reason they would attract salt." If you remove the raw potato from the soup, the potato will taste salty, but so would a sponge — it has simply soaked up some of the salty liquid. Still, there is hope for salty stews: Adding a bit of vinegar or sugar can "cancel out" the saltiness by giving your taste buds competing flavors.

Super Moist Turkey

If you are looking for a way to get a moist turkey, you might try one of these family hints:

1--bake the turkey upside down--breast down for the first half of the cooking time. It will help the darker meat cook more thoroughly and the fatty juices of the darker meat will drip down to the breast and add moistness. Use a deep roasting pan for this.

2--bake the turkey with the breast up, but rub it with butter, garlic powder and pepper only. Do not salt the skin. Instead, mix salt in a cup of warm water and pour that cup of salted warm-not hot-water inside the cavity of the turkey. The salt water will steam up into the turkey, making it very moist.

3. bake the turkey with the breast up and slice two lemons and one orange in halves. Place the halves inside the seasoned turkey and the juices will steam into the meat, adding moisture and flavor.

Hint of the Week

Here is something I learned from my wonderful Mother, the greatest cook I have ever known. When you have just a small serving of cooked vegetables leftover from dinner, don't throw them away. Keep a large plastic container in the freezer and put the vegetables in the container. Mix them--carrots, corn, green beans, broccoli, etc. When the container is full make a pot of soup or stew. Also, if a recipe calls for 1/2 a chopped onion, chop the whole onion and add the half to the freezer container. My mother made the best vegetable soups from this idea.

Hint for the Week

With Fourth of July quickly approaching, you might be thinking of making Deviled Eggs. If you want perfectly boiled eggs, place eggs in a large pot and completely cover with cold water. Do not layer eggs on top of one another. Bring water to a rapid boil for 2 minutes, reduce to simmer and let eggs simmer 8 minutes, return to boil for 2 minutes. Remove from heat and empty hot water and fill pot with cold water. Let sit for 5 minutes. To peel easily, slightly crush shell in your fist and roll on counter with a firm grip. Of course, you don't want to push through the egg, but by making the shell crack in many small pieces, it is easier to peel. My father saw this on a cooking show years ago and taught me this. It truly works.