Recipe

Pasta Carbonara

February 11, 2014 Suzanne StrengthLeave a comment

Sometimes you just need a big bowl of pasta to get you through. Tomorrow we are supposed to be experiencing a “Snowpacalypse” in the Carolinas, and I am seriously nervous. I hate being closed up in the house for too long, and I HATE the thought of losing power and sitting in the dark and freezing. To calm myself down, I made a big pot of creamy pasta. It worked, I’m cool as a cuke now. Bring it on, wretched snowstorm.

Pasta Carbonara

Ingredients

coarse salt and pepper

6 slices bacon, cut crosswise into 1-inch pieces

4 leeks, halved lengthwise, rinsed well, and thinly sliced ( white and light-green parts only)

3/4 lb short pasta, such as campanelle (I used gemelli and more like 1/2 lb.) or 3/4 lb orecchiette ( I used gemelli and more like 1/2 lb.)

2 large eggs

1/2 ounce parmesan cheese, grated ( 1/4 cup)

1 tablespoon finely grated lemon zest, plus 1 tablespoon lemon juice

1/2 cup fresh parsley leaves, coarsely chopped (optional)

Directions

1. Set a large pot of salted water to boil. In a large skillet, cook bacon over medium heat, stirring occasionally, until crisp, 8 to 10 minutes. With a slotted spoon, transfer bacon to paper towels to drain. Pour off all but 2 tablespoons fat from skillet. (I did not pour off any fat… it looked too good to discard.) Add leeks, season with salt and pepper, and cook, stirring often, until leeks are golden brown, about 10 minutes.

2. Add pasta to pot and cook according to package instructions. Reserve 1/4 cup of the pasta cooking liquid. In a large bowl, whisk together eggs, Parmesan, and lemon zest and juice. Whisk 1/4 cup pasta water into egg mixture.

3. Drain pasta and immediately add to egg mixture, along with bacon, leeks, and parsley. Season with salt and pepper and stir to combine. Sprinkle with more cheese if desired and serve immediately.

Recipe

Super Soups

January 23, 2014December 17, 2014 Suzanne StrengthLeave a comment

As fall weasles its way into the Carolinas, it’s time to start thinking about soup. Here are a few of my very favorites:

Paula Deen’s French Onion Soup

INGREDIENTS

8 onions, sliced
2 garlic cloves, minced
1/3 cup olive oil
2 tablespoons all-purpose flour
8 cups beef stock
1/4 cup dry white wine
1/2 teaspoon dried thyme
1 bay leaf
salt and pepper
1 loaf French bread
2 cups grated gruyere

DIRECTIONS

Saute onions and garlic in oil over low heat until tender and golden yellow.
Sprinkle flour over onions, cook a few minutes more, browning the flour well.
Add stock and wine and bring to a boil, add thyme and bay leaf.
Reduce heat, cover, and simmer gently for 20 minutes or so. Add salt and pepper, to taste.
Meanwhile, slice French bread into 3/4-inch slices and butter both sides. Toast slices on griddle until golden brown.
Ladle soup into an ovenproof bowl, add toasted bread and cover with cheese.
Place ovenproof bowl on a baking sheet lined with tin foil.
Bake at 350 degrees 4 or 5 minutes under a hot broiler.

Chicken A la Reine Soup

Ingredients

1/4 cup butter
1 cup finely diced onion
1 cup finely diced celery
1 cup finely diced carrot
1/3 cup all-purpose flour
8 cups chicken broth
1/3 cup finely diced green pepper
1 cup cooked rice
1 1/2 cups finely diced cooked chicken
1 cup half-and-half, heated
salt
white pepper

directions

Heat butter in large pot and cook vegetables until tender over low heat, stirring occasionally.
Add flour; cook 5 minutes, stirring constantly.
Do not brown.
Gradually stir in broth until blended.
Bring to a boil, cover and cook over low heat 5 minutes.
Add rice and chicken and heat another 5 minutes.
Stir in hot half and half.
Heat, but do not boil.

Season to taste and serve.

Minestrone soup is an Italian classic. This one is simple and flavorful and warms you up on a cold winter evening.

Minestrone Soup

Ingredients

1 lb sweet sausage or 1 lb hot sausage
1 tablespoon olive oil
1 medium onion
2 garlic cloves, minced
1 cup carrot, diced
1 tablespoon dried basil
2 small zucchini, sliced thin
1 (28 ounce) can whole tomatoes, undrained
4 (10 ounce) cans beef bouillon
2 cups cabbage, shredded
salt and pepper, to taste
1 (15 ounce) can great northern beans
1/2 cup rice, uncooked
1/2 cup red wine

directions

Saute sausage until brown.
Add onion, garlic, carrots, and basil and cook for 5 minutes.
Add zucchini, tomatoes with liquid, bouillon, cabbage, salt, and pepper.
Bring soup to a boil.
Reduce heat and simmer covered for an hour.
Rinse beans. Add the beans, rice, and wine.
Cook for 30 minutes, or until rice is done.
You can eat this now and top with cheddar cheese, but it is even better the next day.

Cream of Broccoli Soup With Cheddar Cheese
Ingredients
Directions
1. Cook onions in butter until tender. Blend in flour and seasonings and cook 3-4 minutes, stirring constantly. Add boiling water and bouillon cubes and cook slowly until thick, stir in milk until smooth. Add the cheese and broccoli and heat through. Garnish with fresh chopped parsley.

Recipe

Christmas Craft Round-up

January 8, 2014 Suzanne Strength1 Comment

I did try a few Pinterest crafts with the kids this year for Christmas. Cute enough, but not the best I’ve ever done. The children had fun, though, so worthwhile. Here’s how my versions stack up to the Pinterest versions:

First up is the Christmas Tree Cone. Here is where the idea came from and what it was supposed to look like:

From Free-n-Fun Christmas

And here’s mine:

Perhaps not as pretty, but I let the kids do most of it. You could spruce up the bottom with “presents” from Starburst Candies, or Teddy Grahams..that’d be cute!

Next up:

This is the picture I found on Pinterest. A large marshmallow with peppermint sticks jammed down in them, dipped in melted white chocolate and sprinkled with sugar. These were easy enough, though I couldn’t find peppermint sticks. Thanks, Lincolnton Walmart.

Theirs

Mine:

And the last project: Homemade BBQ Sauce YUMMM!

This one I got out of a magazine and gave it a go. Absolutely my favorite sauce for BBQ..and I even had a couple of calls from people I’d given it to for the recipe. So here it is for the world to see 🙂

Spicy Barbecue Sauce

INGREDIENTS

2 tablespoons dark brown sugar
1/2 cup cider vinegar (or white distilled)
2 tablespoons Worcestershire sauce
1 tablespoon prepared yellow mustard
2 tablespoons honey
2 cups tomato ketchup
2 tablespoons dry rub seasonings, mix
1 teaspoon ground cayenne pepper

DIRECTIONS

Combine all ingredients in large saucepan. Stir well. Over medium heat, bring to boil; reduce heat and simmer uncovered for 60 minutes. Stir occasionally as it cooks. Store in refrigerator. Keeps for several weeks.

Recipe

Specialty Chicken

December 29, 2013December 30, 2013 Suzanne StrengthLeave a comment

Back in the day, you used to get recipe cards with your bank statements! At least at the little bank we used in our town of Crestview, Florida. First Bank of Crestview still sends them out to this day! Most of us get our statements online to save a tree, I guess, but lucky for me, my mom-in-law gets them in the mail and still saves the recipes for me! This recipe is from one of these old timey cards.

Now, I’m going to give it to you like it was written. But. I am making a couple of changes next time I make it. My people loved it just this way, but I like my chicken a little more tender. So, next time I’ll either sear it in a pan first or just bake it a bit longer, maybe an hour and half. I’m crazy like that.

Specialty Chicken

INGREDIENTS

4 boneless skinless chicken breasts
4 teaspoons dried parsley flakes
garlic powder
3 ounces cream cheese, cut in 4 pieces
1/2 cup mayonnaise
1 (10 3/4 ounce) can cream of chicken soup
1/2 cup milk
1 teaspoon lemon juice
1/4 teaspoon black pepper
1/4 teaspoon salt

DIRECTIONS

Pound chicken breasts until flat. Sprinkle each breast with 1 teaspoons parsley flakes and garlic powder. Add one slice cream cheese and roll up chicken, securing with toothpicks. Place breasts in a greased 13×9″ glass baking pan. Combine remaining ingredients until smooth and pour over chicken. Bake at 325 for one hour. Serve over rice or egg noodles.

If you’d like an easily printable copy of this recipe, click here: Specialty Chicken

Recipe

Three Cheese Enchiladas

December 27, 2013December 29, 2013 Suzanne Strength1 Comment

My people love some Mexican food. And this specific recipe is very special to me because a long ago friend from Osceola, Arkansas brought it to a church potluck once and I asked for the recipe. She wrote it out by hand, and photocopied it since there were so many of us who wanted it. I found it tucked away in my files the other day and my brain just flooded with memories of that sweet family!

Three Cheese Enchiladas

INGREDIENTS

1 1/2 cups shredded monterey jack cheese
1 1/2 cups shredded cheddar cheese
1 (3 ounce) package softened cream cheese
1 cup Pace Picante Sauce
1 medium red bell pepper, diced
1/2 cup green onion, chopped
1 teaspoon cumin
8 (7 -8 inch) flour tortillas
shredded Lettuce
chopped tomato

DIRECTIONS

Combine 1 cup each of jack and cheddar, and the cream cheese, 1/4 cup picante, peppers, onion, and seasonings; mix well.
Spoon 1/4 cup mix down the middle of each tortilla.
Roll and place seam side down in 13×9-inch baking dish.
Spoon remaining sauce over top. Cover with remaining mixed cheese.
Bake at 350° for 20 minutes.
Top with lettuce and tomato and serve with additional picante sauce.

Here’s a version that’s easy to print: 3 Cheese Enchiladas

Recipe

Summer Seafood: Low Country Boil

December 11, 2013January 18, 2015 Suzanne StrengthLeave a comment

Summer just isn’t summer without a low country boil. We go home every summer to Florida and invite the entire family over for a cookout. This one is easy to do and when you are done, you sling the whole potful on a table (or in our case a door atop saw horses) lined with newspaper and everyone stands around and chows down. Clean up is a matter of wrapping the newspaper up and throwing stuff away. Can there be an easier party?

So, that’s my crazy family.

Here’s the recipe we use here at my home when I do this. It’s from Paula Deen, and even though her rep has taken a few hits this past year, she still puts out a mean recipe.

Paula Deen Low-Country Boil

INGREDIENTS

1 lemon, quartered
Old Bay Seasoning
1 lb baby red potato, about 12
1 (12 ounce) package smoked sausage, such as andouille, cut into 4-inch-long pieces
6 ears fresh corn, shucked, cut in half
3 lbs large unpeeled shrimp (extra large or jumbo)
1/4 cup butter
1 garlic clove, minced
2 tablespoons fresh parsley, chopped
1 garlic clove, minced

DIRECTIONS

Fill large pot with enough water to cover ingredients. Over high heat bring to a boil; add lemon and 1 Tbs. Old Bay seasoning for each quart of water. Reduce heat to medium; add potatoes and sausage. Cook until potatoes start to soften, about 10 minutes.
Add corn; cook until almost tender, about 7 minutes. Add shrimp; cook until opaque and just cooked through, 2-3 minutes. Drain.
Meanwhile, in microwave-safe bowl, combine butter and garlic; microwave on High in 15 second intervals until melted. Stir in parsley. Serve Low-Country Boil with Butter mixture and warm bread, if desired. (I pour butter mixture over corn).

Easily printable here: Low Country Boil

Recipe

Cooked Custard Eggnog

December 8, 2013 Suzanne StrengthLeave a comment

So, eggnog isn’t everyone’s bag, baby. I never experienced this dairy-licious delight until I married a good Midwestern born man. It’s sweet, creamy…and pretty thick. If you think that will turn you off, you might wanna move along.

Still here? Then, enjoy. We certainly did.

Cooked Custard Eggnog

INGREDIENTS

1 quart milk
6 eggs
1 dash salt
1/2 cup sugar
1/4 teaspoon ground nutmeg
1 teaspoon vanilla extract
1 cup whipping cream, whipped
ground nutmeg

DIRECTIONS

Heat milk in a large saucepan, don’t boil.
Beat eggs and salt in a large bowl; gradually add sugar, mixing well.
Gradually stir about 1/4 of hot milk into egg mixture; add to remaining hot milk, stirring constantly.
Cook over medium-low heat, stirring constantly, until misture thickens and reaches 160 degrees.
Stir in 1/4 tsp nutmeg and vanilla.
Set saucepan in larger pan of ice for 10 minutes to rapidly cool mixture.
Cover and refrigerate up to 48 hours.
When ready to serve, fold in whipping cream and sprinkle with nutmeg.

Stationery Card

View the entire collection of cards.

Recipe

College Football is Here!!!

November 7, 2013November 8, 2014 Suzanne StrengthLeave a comment

Roll Tide, ya’ll! College Football has returned, thank heavens! What do we do with ourselves the other 8 ish months of the year? While college football is severely cutting into my foodie restaurant reviewing experiences, it does give me a chance to do something I love equally well: Test out new recipes on hungry fans. Each Bama game day I make a bunch of snacky foods for us to grub while we watch the Tide roll.

Last weekend was my first trial run. I learned a lot about the day. First, think about the appliances you have in your home for cooking. Make sure you only have one oven food, one stovetop food, one crockpot food…you see where I’m going here? I scheduled myself too tightly on stove/oven duty and ended up missing the first quarter due to poor planning. Never again.

My Stove Top Dish

Cumin-Crusted Chicken Cheddar Quesadillas W/ Basil Sour Cream

INGREDIENTS

For chicken

1 tablespoon ground cumin
1 teaspoon salt
1/2 teaspoon pepper
1 pinch cayenne pepper
4 chicken breasts, skinless, boneless (about 1 1/2 pounds)

For sauteed mushrooms

2 tablespoons unsalted butter
2 portabello mushroom caps, cleaned and thinly sliced
1 small red onion, thinly sliced, salt and pepper, to taste

For basil sour cream

1 cup basil leaves, loosely packed
2 garlic cloves
salt and pepper, to taste
2 cups sour cream

For quesadillas

6 (12 inch) flour tortillas
3/4 lb cheddar cheese, grated

DIRECTIONS

For chicken: In a small bowl, combine cumin, salt, pepper and cayenne. Rub chicken breasts with spice mixture. Grill chicken 6 minutes on each side or until tender. Remove from heat and thinly slice; set aside.
For sautéed mushrooms: Heat butter in a sauté pan over medium heat. Add sliced mushrooms and onions. Season to taste with salt and pepper. Cook until mushrooms are soft. Remove from heat and set aside.
For basil sour cream: Combine basil, garlic, salt and pepper in a food processor. Process until pureed. Mix into sour cream. Set aside.
To assemble quesadillas: Pre-heat grill or griddle to 375 degrees Fahrenheit. Place tortillas on a flat surface. Generously sprinkle cheese onto one half of each tortilla. Combine chicken and mushrooms; divide evenly on top of the cheese. Sprinkle cheese on top of the chicken and mushroom mixture. Season to taste with salt and pepper.
Fold each tortilla in half (creating a half circle shaped quesadilla). Cook each quesadilla about 4-6 minutes, until cheese is melted and the tortilla begins to brown and crisp. Flip tortilla and repeat about 4-6 minutes. Remove quesadilla from heat and cool about 30 seconds before cutting into 3 triangle slices. Serve with basil sour cream.

My Crock-Pot Dish

Apple Dip

This dip is sweet with just the right amount of peanut butter to give it depth. We gobbled it right up!

INGREDIENTS

1 cup butter
2 cups brown sugar, packed
2 (14 ounce) cans sweetened condensed milk
1 cup corn syrup
1 cup peanut butter
apple, slices to dip

DIRECTIONS

Combine all ingredients except apple slices in a saucepan, stir until smooth, and heat until scalding, watching to make sure it does not stick to the bottom of the pan.
Transfer dip to slow cooker, if needed, cook on low for 20 minutes.
If not transferring, simmer on stovetop for 5-10 minutes.
While the dip is warming, slice the apples and place on a serving plate.
Serve the dip from the cooker, while turned on low to keep it creamy, or from bowls.

The Oven Dish

This recipe has been allllll over the internet, but there’s a good reason for that. It is simply delicious. And, if you are having a football party, you have to include some form of Buffalo Wings, right?

Buffalo Chicken Dip

INGREDIENTS

1(8 ounce) packages cream cheese, softened
1 cup ranch dressing
3/4 cup red hot sauce
1 (10 ounce) can chicken, drained (or equivalent rotisserie or freshly-cooked, chopped chicken)
shredded cheddar cheese, you decide how much
Frito corn chip, scoops

DIRECTIONS

Beat cream cheese, ranch dressing, and red hot sauce.
Fold in shredded chicken.
Spread mixture into pie plate sprayed with Pam.
Bake at 350 degrees Fahrenheit for 15 minutes.
Add cheddar cheese to top.
Bake an additional 10 to 15 minutes.
Serve hot with Frito scoops.

And you know you can always do make aheads and put them in the fridge!

The Panini Press Dish (you know you can use a skillet or even your oven!)

This is officially a sandwich, yes. But cut in in smaller pieces and bang! you have an appetizer. These are so darned good.

Touchdown Pepperoni Pizza Sandwich

INGREDIENTS

2 slices Italian bread
2 teaspoons mayonnaise
2 teaspoons pizza sauce (or spaghetti sauce)
6 slices pepperoni
2 slices sharp cheddar cheese (or mozzarella)
1 tablespoon grated parmesan cheese (or Asiago)

DIRECTIONS

Spread mayonnaise on one slice and pizza or spaghetti sauce on the other slice.
Lay pepperoni slices on the pizza sauce and the cheese over the top of that.
Sprinkle Parmesan on the mayonnaise slice.
Pop both pieces into the toaster oven (or put together and use a panini maker) until cheese is bubbly and melted.
Fold sides together, and serve while warm.
VARIATION: try this with your favorite pizza toppings OR cheeses.
SERVING SUGGESTION: Cut on point into four pieces and use as “appetizers” or little kid-wiches.

Recipe

Happy 4th of July!

July 3, 2013 Suzanne StrengthLeave a comment

Fourth of July falls on Thursday this year, so I need some easy ideas for our annual cookout this year. We intend to have a few families over for hamburgers and hotdogs, then head up to the high school for our town’s firework display. Happy Birthday, America!

The desserts I’ve chosen are quite simple. The first is a white chocolate covered strawberry dipped in red and blue sugar. If you’ll look in the baking section of your grocery store near the chocolate chips, you’ll see a cup for melting chocolate. You may use this, or the melting blocks of white chocolate there. Use your imagination!

After dessert, we will head to the high school to see the fireworks. For such a small town, Lincolnton has a great display! They begin around 9pm (or whenever it gets dark enough) but we have to go early to get a parking spot. There we’ll make camp with our chairs and I’ll bring this set up for a little glow in the dark bowling to keep the kids occupied while they wait. (Thanks to Dumpaday for the idea!)

Recipe

Susan’s Lemon Icebox Pie

April 4, 2013 Suzanne StrengthLeave a comment

This is absolutely one of my favorite pies. It is no-bake and super easy to make! Perfect for a summer day. My mom made these when I was a little girl for my dad, so it reminds me of that wonderful time. I hope it transports you to summer!

Susan’s Lemon Icebox Pie

INGREDIENTS

1/2 cup fresh lemon juice
1 (14 ounce) can Eagle Brand Condensed Milk
1 cup whipping cream
1 graham cracker crust

DIRECTIONS

Pour Eagle Brand milk into medium bowl. Mix in fresh lemon juice and stir together.
In a separate bowl, pour cream into medium bowl. Beat cream until it forms soft peaks.
Gently fold cream into lemon and milk mixture.
Pour into graham cracker crust and cover with plastic dome. Chill in refrigerator for at least one hour. Store in refrigerator. Enjoy!

Pasta Carbonara

Ingredients

Directions

Paula Deen’s French Onion Soup

INGREDIENTS

DIRECTIONS

Ingredients

directions

Minestrone Soup

Ingredients

directions

Cream of Broccoli Soup With Cheddar Cheese

Ingredients

Directions

Spicy Barbecue Sauce

INGREDIENTS

DIRECTIONS

Specialty Chicken

INGREDIENTS

DIRECTIONS

Three Cheese Enchiladas

INGREDIENTS

DIRECTIONS

Paula Deen Low-Country Boil

INGREDIENTS

DIRECTIONS

Cooked Custard Eggnog

INGREDIENTS

DIRECTIONS

Cumin-Crusted Chicken Cheddar Quesadillas W/ Basil Sour Cream

INGREDIENTS

DIRECTIONS

INGREDIENTS

DIRECTIONS

Buffalo Chicken Dip

INGREDIENTS

DIRECTIONS

Touchdown Pepperoni Pizza Sandwich

INGREDIENTS

DIRECTIONS

This is absolutely one of my favorite pies. It is no-bake and super easy to make! Perfect for a summer day. My mom made these when I was a little girl for my dad, so it reminds me of that wonderful time. I hope it transports you to summer!

Susan’s Lemon Icebox Pie

INGREDIENTS

DIRECTIONS