Showing posts with label comfort-food. Show all posts
Showing posts with label comfort-food. Show all posts

06 July 2013

Easy Summer Lemon Icebox Pie

From Denny:  Want to learn how to make a simple Southern summer favorite that is a comfort food classic?  This simple pie is a breeze and is always best with freshly squeezed lemon juice.  Summer is the time when lemons are plentiful and affordable so buy a whole bag and make several pies!  


Just LOVE Clutch Bag


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07 March 2013

Comfort Food From Louisiana: New Orleans Recipe: Crescent City Shrimp Jambalaya




Comfort Food From Louisiana: New Orleans Recipe: Crescent City Shrimp Jambalaya: From Denny:  Not in the mood for the chicken version of jambalaya?  No problem; make it with shrimp and andouille sausage for a change of pace.  Shrimp is ridiculously popular down South that we are forever creating new dishes to keep up with the demand.

Louisiana cooking is based off of French cooking and with the same mindset of employing whatever food sources are at hand.  From the bayous or spillways teeming with yummy crayfish to the gorgeous shrimp and oysters from the Gulf of Mexico we create recipes around our bountiful food.




Louisiana Seafood Reusable Shopping Bag


Check out awesome Louisiana eating: oysters, shrimp, crawfish, gumbo, jambalaya

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06 March 2013

Comfort Food From Louisiana: New Orleans: Creamy Seafood Jambalaya Pasta




Comfort Food From Louisiana: New Orleans: Creamy Seafood Jambalaya Pasta: From Denny:  Need a quick pasta dish finished in 30 minutes?  Zatarain's created a product using the traditional jambalaya seasonings but with pasta noodles instead of rice!  If you want to include more than shrimp, like some tilapia or other fish, then cook these first and set aside.

Cooking shrimp separately to be added by the diner is also a good idea if you have diners who don't like shrimp or are allergic.


Funny Friday Weekend iPhone 5 Case



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05 March 2013

Comfort Food From Louisiana: New Orleans Chef Recipe: Crabmeat-Shrimp Fritters, Creole Tomato Dressing



Comfort Food From Louisiana: New Orleans Chef Recipe: Crabmeat-Shrimp Fritters, Creole Tomato Dressing: From Denny:  Like to make easy fritters for the family for a quick meal?  I sure remember those yummy clam or corn fritters my mother used to make on Saturdays when I was a kid.  Apple fritters are equally tasty, especially when dusted with some cinnamon and sugar.  So, when I run across yet another variation to The Fritter Family then I'm game to try it.

This new fritter recipe comes from New Orleans Chef John Besh and Zatarain's.  Claw crabmeat, corn and small shrimp are featured in this recipe along with its own special tomato creole dressing.  Pull out your food processor to make this easy tasty dressing of Creole seasoning, garlic, Creole mustard (like stone ground mustard) and tomato.  Chill for an hour and then you are off to the dinner races!




Funny Friday Weekend iPhone 5 Case


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* * *  Support Warriors Pearl Foundation - contributing to fund efforts to help homeless female military veterans come home.  Visit Denny Lyon Gifts  @ CafePress.com  -  see what's new!  


26 January 2012

Comfort Food From Louisiana: Mardi Gras: Muffuletta Sandwich


Muffuletta Sandwich


Comfort Food From Louisiana: Mardi Gras: Muffuletta Sandwich: From Denny: Do you love the New Orleans tradition of muffuletta sandwiches? They are popular throughout Louisiana, especially at carnival time. During the parades people are always looking for snacks that are easy to grab off a tray and run back into the crowd to catch those all important beads. :)

This recipe is for an appetizer version where you don't have to worry so much about the high calories, salt and preservatives since it is a smaller portion.

There is even a recipe to show you how to make your own olive salad which can be used for more than just this sandwich, like a dressing on a garden salad or as a spread on French bread. It was originally developed by the Sicilian immigrants that settled in New Orleans about 100 years ago.
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23 January 2012

Comfort Food From Louisiana: Tailgating Pancakes: Beer and Bacon Man Cakes


Beer and Bacon Mancakes


Comfort Food From Louisiana: Tailgating Pancakes: Beer and Bacon Man Cakes: From Denny: More ways to use beer and bacon in delicious recipes, two favorites men love. OK, if it uses dark beer even I'm intrigued. After all, many dark beers - like Boston's own Samuel Adams Cream Stout - have chocolate in the brew.

A favorite recipe from the Betty Crocker site is this one that includes bacon that is baked and candied with brown sugar. Then you crumble the bacon into the Bisquick mix, along with the eggs and beer. The result produces a large and fluffy pancake.

Talk about a cool recipe to use for tailgating. Can you imagine the smell of the bacon and brown sugar wafting through the RV parking lot outside of the stadium? You will have new best friends in no time! :)

15 December 2011

Comfort Food From Louisiana: Beef: Braised Sirloin Tips

BERLIN, GERMANY - AUGUST 15:  Mushroom special...
Mushrooms Image by Getty Images via @daylife

Comfort Food From Louisiana: Beef: Braised Sirloin Tips: From Denny: Want a low maintenance meal to throw in the oven during the holiday season while you tend to other things? A hearty casserole is always welcome when the weather turns chilly. You might want relief from dining on turkey. Why not try this easy braised sirloin tips recipe?

Besides, it has brain food: mushrooms. During the holiday season it's easy to get frazzled and it sure is fun to know that mushrooms are available to get our overloaded brains back on target. :)
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30 November 2011

Romancing The Chocolate: From Silver Palate Restaurant Sheila Lukins: Sticky Toffee Date Cake

Dates and Yogurt

Romancing The Chocolate: From Silver Palate Restaurant Sheila Lukins: Sticky Toffee Date Cake: From Denny: Dates are loved around the world. In the Middle East they are a traditional part of the culture, offered as a sign of hospitality. Dates are served with strong black coffee and sometimes yogurt to balance the intense sweetness.

We love them in America too, especially here in Louisiana, and we never miss a chance to check out a cake recipe featuring them. One beautiful characteristic of dates is that cakes like this freeze well and can be enjoyed months later.

This recipe is from a long time famous food writer, Sheila Lukins. Read on to find out about her many cookbooks she has authored as she has worked for Parade Magazine and co-founded the restaurant takeout shop at the Silver Palate Restaurant.
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22 March 2011

Readers Recipes: Apple Upside-Down Caramel Cake, Louises Birthday Cake

Caramel apple upside down cakeImage by Mrs J Park via Flickr
From Denny:  Upside-down cake is one of the first cakes I learned to make when I was a child.  They were so easy and even smelled good as you assembled them into the iron skillet which was our pan of choice.

This apple caramel cake is unusual in that it employs canned sweet potatoes too.  We love our sweet potatoes in Louisiana and eat them all year long, finding new ways to use them.  This is the first I've seen used in an upside-down cake.  Everyone knows that brown sugar and sweet potatoes are a natural and perfect taste combination!

The second recipe for an unusual birthday cake uses a spice cake mix and pumpkin pie filling.  That makes for a dense moist cake topped by cream cheese icing  - low fat cream cheese and low fat whipped topping, of course. :) To gild the lily the special cake is topped off with white chocolate bark.

08 February 2011

From Chef Guy Fieri: 5 Super Bowl Party Appetizers

From steak sliders, pork bites to barbecue shrimp, Guy Fieri has all your favorite finger foods for the perfect party.



From Denny: Chef Guy Fieri offers up some stellar munchies for any party menu for a crowd to enjoy. These recipes are the result of his association with Ritz crackers as a spokesman. All kinds of delightful finger foods are made from steak like mini-Philly steaks, barbecue bacon-wrapped shrimp, chili-garlic Chinese pork with pineapple slaw and turkey sausage and cheese stuffed jalapenos. Need I say more? :)

Be sure to check out the download pdf file, Ritz Guy Recipes, with more recipes too.

Recipes Featured:

Ritz Cheese Steak Sliders
Bacon Wrapped Prawns with Chipotle BBQ Sauce
Big Island Pork Bites
Ritz Asian Shrimp Toppers
Italian Stuffed Jalapenos



17 January 2011

Denver Rackhouse Pub: Beer Baked Mac N Cheese

Several creamy cheeses and wonderful beer combine for a slice of comfort food heaven.




From Denny:  Check it out! Yet another stellar mac 'n' cheese recipe to enjoy. Does Life get any better? The perfect weekend food, the perfect crowd pleaser, the perfect recipe for the cold weather and all this crazy snow we have been finding all across the nation this winter.  What a pleasant way to warm up! :)

This recipe is real magic. Snuggled warm inside this dish are no less than five kinds of wonderful cheeses. The rich base gets a lift from amber ale. It bakes with a blanket of light panko crumbs for some crunch. Parmesan cheese spreads out on top too to give a rich, golden perfection.

Be sure to visit the Rackhouse Pub in Denver, Colorado and try this dish in person!



Beer-Baked Mac 'N' Cheese

From: Rackhouse Pub in Denver, Colorado

Total time: 1 1/2 hours

Servings: 12 to 16


Ingredients:

1 cup (2 sticks) butter

1/2 cup flour

1/2 cup amber beer

2 cups half and half

1/2 pound Brie

16 ounces (2 packages) cream cheese

1 1/2 cups crumbled Gorgonzola cheese

2 1/2 cups shredded cheddar cheese

1 1/2 cups grated Parmesan cheese, divided

1 (16-ounce) box penne pasta, cooked and drained

Salt and pepper

1/2 cup panko or bread crumbs


Directions:

1. Heat the oven to 350 degrees.

2. In a medium, heavy-bottom pot, melt the butter over medium heat. Whisk in the flour to form a light roux. Slowly whisk in the beer and half and half.

3. Add the Brie and cream cheese to the sauce, stirring until the cheeses are melted and incorporated. Stir in the Gorgonzola, cheddar and 1 cup Parmesan cheese.

4. Stir in the pasta, taste and adjust the seasonings as desired with salt and pepper (some of the cheese will be salty and the mixture may need only a little salt, if any).

5. Pour the mixture into a 13-by-9-inch baking dish. Top the mixture by sprinkling over the remaining Parmesan cheese and panko crumbs. Place the dish in the oven and bake until the sauce is bubbly and the toppings are crisp and golden, about 1 hour.

6. Cool slightly before serving.

Each serving: 566 calories; 20 grams protein; 29 grams carbohydrates; 1 gram fiber; 41 grams fat; 25 grams saturated fat; 123 mg. cholesterol; 2 grams sugar; 611 mg. sodium.



*** Photo by Anne Cusack/Los Angeles Times



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