Wednesday, January 23, 2013
Capture the essence of New Orleans by serving Cajun and Creole-themed foods for the Super Bowl.
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Wednesday, January 23
by Ian Lee, HealthCastle.com This year's Super Bowl happens in New Orleans. Most Americans may not travel all the way to the Big Easy to watch the game, but anyone can capture the essence of the region by serving Cajun and Creole-themed foods. Classic Louisiana foods tend to be heavy on fat, calories, and sodium, but some simple variations can help cut down on post-game regret. Dietitian Gloria Tsang examined five of the "best-known New Orleans food items" to create simple suggestions for lightening up the classic recipes. "Louisiana's rich food culture gives Super Bowl fans lots of options for regionally appropriate Super Bowl party foods," Tsang said in a press release. "We just tweaked them so that they work as healthier snacks while …
Monday, January 21, 2013
Craving a bowl of comfort food on these chilly evenings? This lasagna soup recipe is just the ticket.
Lasagna Soup Ingredients For Soup: For Cheesy Mixture: Instructions: *Adapted from 300 Sensational Soups (Carla Snyder and Meredit Deeds)
Thursday, January 17, 2013
This recipe from Williams-Sonoma's Comfort Food cookbook is a family favorite during the winter months.
When it starts to get cold out there is nothing better for dinner than a nice, hearty stew. One of my favorite stews comes from the Williams-Sonoma Comfort Food cookbook. The recipe, called hearty beef stew, has a delicious sauce and the beef is nice and tender. For extra flavor I like to add sauteed mushrooms and a dash of red wine to the recipe. To make this recipe you'll need: To start, cook the bacon in the oil in a large Dutch oven over medium heat. Once the bacon is crisp and brown, used a slotted spoon to remove it from the pot. Place on paper towel to drain and set aside. Pour the fat from the pot into a heat-safe bowl. Return two tablespoons of fat to the pot and heat over medium-high heat. Add the beef cubes and brown, season …
Wednesday, January 16, 2013
Amy Thompson shares the recipe for her favorite comfort food.
Welcome the cool fall weather with this delicious warm pot roast meal. This week’s soul warming recipe comes from Hamilton Mill resident Amy Thompson. “This dish was made by a former neighbor -- an Italian woman who is the best chef I've ever met,” Thompson said. There is nothing better than good old comfort food to warm the soul. This classic pot roast dish is the perfect meal to warm up your family or share with a friend on a special occasion. “The first time I had this dish was when I came home from the hospital after having my first child,” Thompson shared. Thompson loves this dish because the meat is so tender and flavorful. To keep it extra tender, she said to be sure to sear the meat well to lock in the juices. Pot Roast …
Tuesday, January 15, 2013
Whitney Muyres shares her recipe for Crunchy Chicken Casserole.
Chicken casserole is a favorite dish because it is so quick and easy to make. But why waste your time on another chicken recipe if you are going to end up making a second meal for the children? Hamilton Mill resident Whitney Muyres shares a chicken casserole that has added sweetness and crunch to make your children ask for seconds. Do you often have to make a separate meal for your children? Do you have any family-friendly recipes to share? Tell us in the comments. “I like to make it because it's fast, easy, and the kids will eat it,” Muyres said. However, this is not just a dish that the kids will enjoy. According to Muyres, kids of all ages will enjoy the dish for years to come. “I like the water chestnuts in it and my husband loves the …
Monday, January 14, 2013
Here is a good dessert that tastes good and can be made quickly.
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Monday, January 14
CAKE: CINNAMON FILLING: GLAZE: To start, grease a 9 X 13 glass cake pan and preheat the oven to 350 degrees. Into your stand mixer, or large mixing bowl, mix the flour, salt, sugar, baking powder, eggs and vanilla. Pour the milk over the other ingredients and mix well. While the mixer is still running, slowly add the melted butter. Mix just until combined. Spread the batter out evenly in the pan. To make the cinnamon filling, use a small bowl and a wooden spoon to combine the softened butter, brown sugar, flour and cinnamon. Drop the cinnamon filling by spoonfuls onto the cake batter. Take a butter knife and drag it through both the cinnamon and cake batter layers, making a pretty marble effect. Bake for 35-40 minutes, or until a knife …
Friday, January 11, 2013
Cookbook author Margaret Johnson shares her recipe Butternut Squash and Apple Soup.
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Friday, January 11
Butternut Squash and Apple Soup Serves 8-10 5 tbsp. butter 1 medium butternut squash, cut into 1/2-inch pieces 1 leek, green and white parts, chopped 1 small carrot, peeled and chopped 1 celery stalk, chopped 2 Granny Smith apples, peeled, cored, and chopped 1 1/2 tsp. dried thyme 1/2 tsp. dried sage leaves 4 cups homemade chicken stock or canned low-salt chicken broth 1 cup apple cider salt and freshly ground pepper to taste 1/2 cup heavy (whipping) cream chopped fresh chives for garnish 1. In a large saucepan over medium-high heat, melt the butter. Add the squash, leeks, carrot, and celery and cook for 12 to 15 minutes, or until vegetables are soft but not browned. Stir in apples, thyme, and sage. 2. Add stock and cider and bring to a …
Tuesday, January 8, 2013
Check out this recipe for Dubliner Potato Cakes with Cumberland Sauce.
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Tuesday, January 8
Cookbook author Margaret Johnson shares her recipe. Dubliner Potato Cakes with Cumberland Sauce Makes about 16 cakes 2 tbsp. butter 4 tbsp. chopped leeks 2 lbs. mashed potatoes 1 (7-oz) package Dubliner Cheese, grated 1 tsp. cayenne pepper 1 large egg yolk 3 tbsp. chopped parsley salt and freshly ground pepper to taste all-purpose flour for dredging 1 large egg beaten with 1 tablespoon water Panko (Japanese bread crumbs) for dredging cooking oil for frying mixed greens for serving 1. In a large skillet over medium heat, melt the butter. Add the leeks and sauté for about 2 minutes, or until the leeks are soft but not browned. 2. In a large bowl, combine the leeks and potatoes. Stir in the grated Dubliner, cayenne, egg yolk, parsley, salt, …
Monday, January 7, 2013
Traci Chapman shares her yummy secret for delicious banana bread.
Banana bread is a versatile favorite for many. It can be a dessert, a snack or a quick breakfast that even the kids will eat. But not all banana bread recipes are created equal. Some are dry, crumbly, or even lack great banana flavor. Trying to find the perfect recipe can take a while, but the search stops here thanks to Dacula resident Traci Chapman. There is one simple reason why Chapman loves this recipe and you will too. “I love this recipe because it is not dry like many banana bread recipes,” Chapman said. Traci got this recipe from her mom, and it has been quickly spreading to moms all over the Hamilton Mill subdivision. “I started serving it at my moms club playgroups, and all of the moms would ask for the recipe or ask me to make …
Friday, January 4, 2013
Heather Doran shares a recipe for meatloaf that makes the ordinary extraordinary.
When you think meatloaf, do you think boring? This week’s recipe takes an ordinary dish and creates extraordinary flavor. Heather Doran shares her family favorite Italian meatloaf recipe. “My kids love this meatloaf and won't eat 'regular' meatloaf,” Doran said. “The last time I made it, my 8-year-old son, Ian said 'Mommy this is the best meal I ever ate!' That's a big accomplishment for a mom of picky-eaters!” There are a few special ingredients that makes Doran’s recipe different and give it great flavor. “I like the added ham and mozzarella,” Doan said. “It gives it a unique taste.” Doran has a great time-saving tip for all of you busy cooks out there. “The recipe can be a little time consuming but it can be made and frozen which is …
