Boiled Peanuts

Ok, this is yet another 'y'all need to be Southern' to know about, or crave, recipe. What in the world are they doing boiling peanuts? Well try it and find out. This is from the Simply Recipes site, so thank you SR...and TJ

You can easily double or triple or quadruple the recipe ingredients. The longer the peanuts cook, or sit in the salty water, the saltier they will become. Also the longer the peanuts cook, the softer the shells will become. Some people prefer their peanut shells soft and almost chewy, some prefer a little firm so you can pry open the shells.

If you are making boiled peanuts for the first time, work with a small batch (like the one pound recipe that follows). If they end up too salty, use less salt the next time. If you like them softer, cook them longer. The inside nuts themselves should be completely soft. If crunchy or crisp, they need to cook longer.

Ingredients
1 pound of raw "green" peanuts (not the color green, but fresh raw peanuts which are called green peanuts)
1/4 cup kosher salt (or 2 Tbsp table salt)
4 cups water
Optional seasoning
2 Tbsp Old Bay Seasoning, smoked paprika, shrimp boil mix, or even star anise

Method
1 Thoroughly rinse raw unshelled peanuts in water
2 Put water, salt, seasoning, peanuts in a large stockpot. Bring to a boil. Cover. Boil for 2 to 3 hours or longer (some boil their peanuts all day), until peanuts reach desired level of softness
3 Drain. Eat up within a couple of days. Boiled peanuts don't save as well as dry.

Shrimp and Grits

SOMEbody keeps trying to convince me that grits are good. This is courtesy of Southern Living Magazine, and I do admit it doesn't look bad. Except for the grits...but MAYBE

Prep: 20 min., Cook: 21 min. The original recipe is from Bill Smith, executive chef at Crook's Corner, the landmark Southern restaurant in Chapel Hill, North Carolina.

Ingredients
2 bacon slices

1 pound unpeeled, medium-size raw shrimp

1/8 teaspoon salt

1/4 teaspoon pepper

1/4 cup all-purpose flour

1 cup sliced fresh mushrooms

2 teaspoons canola oil

1/2 cup chopped green onions

2 garlic cloves, minced

1 cup low-sodium, fat-free chicken broth

2 tablespoons fresh lemon juice

1/4 teaspoon hot sauce

Cheese Grits
Preparation

1. Cook bacon in a large nonstick skillet over medium heat 10 minutes or until crisp; remove bacon, and drain on paper towels, reserving 1 tsp. drippings in skillet. Crumble bacon.
2. Peel shrimp; devein, if desired. Sprinkle shrimp with salt and pepper; dredge in flour.
3. Sauté mushrooms in hot drippings with oil in skillet 5 minutes or until tender. Add green onions, and sauté 2 minutes. Add shrimp and garlic, and sauté 2 minutes or until shrimp are lightly browned. Stir in chicken broth, lemon juice, and hot sauce, and cook 2 more minutes, stirring to loosen particles from bottom of skillet. Spoon shrimp mixture over hot Cheese Grits; sprinkle with crumbled bacon.
Yield
Makes 4 to 6 servings
Southern Living, FEBRUARY 2008

Pizza Pronto

From Redbook
This recipe has been tested by Redbook
With this 10-minute recipe, dinner will be on the table before your stomach begins to rumble. Cut into wedges, this pita pizza also makes great finger food for a party.

4 (7-inch) pocketless pita breads
1 Tablespoon basil-flavored olive oil
2 Tablespoon tapenade (olive paste)
8 thin slices soppressata
4 oz fresh mozzarella cheese, thinly sliced
1 each red and yellow bell pepper, seeded, cut into strips
16 slices plum tomatoes
1 cup grated fontina cheese
Grated Parmesan cheese (optional)
1/2 cup fresh arugula leaves

1. Adjust oven rack to bottom position; preheat oven to 500 degrees F.

2. Place pita breads on a large baking sheet. Brush each with olive oil, then spread on tapenade, dividing evenly. Place soppressata, then mozzarella cheese, on pitas. Scatter bell peppers, tomatoes, and fontina cheese on top. Bake in oven 5 to 7 minutes, until crisp and cheese is melted. Remove from oven. Sprinkle with Parmesan cheese, if desired; top each pizza with arugula.
Tip: Try Genoa salami or pepperoni instead of soppressata.

Makes 4 servings. Each serving: 500 cal, 27 g fat, 22 g protein, 43 g carb

www.rebookmag.com August 2008

Citrus Basil Salmon

I can't get enough salmon, and the fact that it's good for you is a real plus. But finding new recipes and ways to cook it can be a challenge.

2 Tbspbasil olive oil
4 Tbsp EACH grated lemon zest and lime zest
1 tsp salt
1/2 tsp freshly ground black pepper
4 7-8 oz skinless salmon fillets, (about 1-1 1/2 inch thick)

Garnish: julienned strips of fresh basil leaves, lemon zest and lime zest

1. In a large shallow dish, whisk together 1 Tbsp. of the basil oil, 3 Tbsp of the lime juice, 1/2 tsp of the grated lemon zest, 1/2 tsp of the grated lime zest, 1/2 tsp of the salt and 1/4 tsp of the pepper. Add salmon to the dish, turning to coat fillets.

2. Spray a large non-stick skillet with olive oil cooking spray. Heat over medium high heat. Add salmon, rounded side down and cook for 4 minutes. Turn the fillets and cook for 3-4 minutes for medium rare or longer for desired doneness. Remove from heat.

3. Spoon the remaining basil olive oil and the remaining lemon and lime juice over fillets, dividing evenly. Sprinkle the fillets with the remaining lemon and lime zest, 1/2 tsp salt and 1/4 tsp pepper. Garnish as noted above.

makes 4 servings
each serving 320 calories, 14 g fat, 43 g protein 3 g carbs

www.rebookmag.com August 2008

Summer Cantaloupe Soup

I just tried this out and I love love love this soup. Wonderful for those steamy hot days when you don't feel like adding anything else hot to your body. It's creamy, cool and light.

1 medium cantaloupe, peeled, seeded and diced
1/4 cup lime juice
1 (14 oz) can light coconut milk
1/2 tsp. chili powder
1/4 tsp. ground cinammon
1 medium seedless cucumber, peeled, cut into 1/4 inch dice
1 cup additional melon (honeydew or cantaloupe) cut into small cubes
2 Tbsp. chopped fresh mint leaves
1 Tbsp. agave syrup or honey, to taste

In a blender, puree chopped cantaloupe, lime juice and coconut milk. Pour in a large bowl through a sieve. Discard pulp.
Whisk chili powder and cinammon into the cantaloupe puree. Stir in cucumber, melon cubes and mint. Season to taste with the syrup and chill for an hour.

Makes 6 (1-cup) servings

recipe from www.redbookmag.com, August 2008

Passion Iced Tea Lemonade Drink

Ingredients
3 tea bag (Tazo Passion Tea)
3 cups boiling water
1 (12 ounce) can frozen lemonade concentrate
1 teaspoon orange extract

Directions
Remove tag and string from tea bags and place in a 2 qt pitcher. Pour in the boiling water and allow tea to steep for 10 to 15 minutes.
Add lemonade concentrate and orange extract, then top up pitcher with cold water.
Chill for 3 to 4 hours and serve over ice. (Shake the mix just prior to serving because the lemonade tends to settle at the bottom. )

note: I made this recipe and it is very close to the original. I did make the tea a little stronger, and added about 1/4 less of the lemonade than was suggested, since it tends to be quite sweet. I didn't add the water topper until I had poured it, so that I could account for additional ice melt if I was going to drink this over a longer time frame. I didn't think the orange extract was necessary, but found out it really does add an extra kick to the tea. I used only about a half teaspoon though. All in all, a successful recipe that mimics the original quite well. You'll need to tweek it to your own tastes.

Easy Crockpot Chicken Santa Fe

Easy Crockpot Chicken Santa Fe
An easy chicken recipe using only 5 ingrdients. Crockpot chicken with salsa and cheese.

INGREDIENTS:
1 can (15 oz) black beans, rinsed and drained
2 cans (15 oz) whole kernel corn, drained
1 cup bottled thick and chunky salsa, your favorite
5 or 6 skinless, boneless chicken breast halves (about 2 lbs)
1 cup shredded Cheddar cheese

PREPARATION:
In a 3-1/2- to 5-quart slow cooker, mix together the black beans, corn, and 1/2 cup of the salsa. Top with the chicken breasts, then pour the remaining 1/2 cup salsa over the chicken. Cover and cook on HIGH for 2 1/2 to 3 hours, or until the chicken is tender and white throughout; do not overcook or the chicken will be dry.

Sprinkle cheese on top; cover and cook until the cheese melts, about 5 to 15 minutes.Serves 6.

Crockpot Italian Beef Recipe

Crockpot Italian Beef Recipe

INGREDIENTS:
3 1/2 to 4 pounds beef roast, sirloin tip or rump roast
12 ounces (jar) Italian Giardiniera, drained, less if you want it less spicy
12 ounces (jar) pepperoncini peppers
1 envelope Italian salad dressing (zesty Italian)
10 ounce can condensed beef broth
PREPARATION:
Place beef roast in a 3 1/2 to 5-quart slow cooker. Combine Giardiniera, pepperoncini peppers, dry salad dressing mix, and condensed beef broth.
Add all mixture to crockpot. Cover and cook on LOW for 12 to 14 hours, until meat is very tender. Use a fork to shred for sandwiches and serve with crusty Italian rolls or crusty bread. Serves 10 to 15.

Strawberry Balsamic Chicken

I am usually anti-yogurt, but in this recipe it's wonderful. Savory, sweet and simply divine. This stunning dish marries two amazing flavors in an amazing way, for easy but high-class food. Best when marinated for up to 24 hours in the fridge, but this recipe is designed for only an hour.

4 (8 ounce) containers strawberry yogurt
1/2 cup balsamic vinegar
1 tablespoon white sugar
1 tablespoon ground black pepper
1 teaspoon ground cinnamon
1 teaspoon kosher salt
4 skinless, boneless chicken breast halves
2 tablespoons olive oil
1 teaspoon lemon juice
4 large strawberries
2 teaspoons minced fresh parsley
1 teaspoon minced fresh mint leaves
1 tablespoon balsamic vinegar (optional)

Prep Time:
1 Hour
Cook Time:
20 Minutes
Ready In:
1 Hour 20 Minutes

In a medium bowl, stir together the yogurt, 1/2 cup balsamic vinegar, sugar, pepper, cinnamon and salt. Place chicken breast halves in a shallow baking dish, and pour the sauce over them. Refrigerate for 1 hour, turning chicken over half way through.
Heat the olive oil in a large skillet over medium-high heat. Scrape the marinade off of the chicken breasts, and place them into the hot oil. Quickly brown the chicken on both sides, then reduce the heat to medium-low, cover, and cook until chicken is no longer pink and juices run clear, about 15 minutes. Remove from heat, and let rest for 3 minutes.
While the chicken is cooking, transfer the marinade to a saucepan. Bring to a low simmer over medium heat. Remove stems from strawberries, and slice thinly so they will fan nicely. Set aside.
Slice chicken breasts on the diagonal into 1/2 inch thick slices. Place on serving plates, and sprinkle with lemon juice. Spoon about 2 tablespoons of the marinade over each chicken breast, and fan one sliced strawberry over the top. Garnish with a sprinkle of fresh mint and parsley.

If you really love balsamic vinegar, finish the dish off with an artful drizzle. I use a squeeze tube, but you could just put on a spoon and drizzle.

Asparagus Parmesan

Prep Time:
5 Minutes
Cook Time:
10 Minutes
Ready In:
15 Minutes

I found some wonderful baby asparagus and needed a quick and easy way to serve it. This filled the bill. Asparagus is sauteed, and topped off with Parmesan cheese.

Melt butter with olive oil in a large skillet over medium heat. Add asparagus spears, and cook, stirring occasionally for about 10 minutes, or to desired firmness. Drain off excess oil, and sprinkle with Parmesan cheese, salt and pepper.

Note: The butter can be substituted with extra olive oil. I use butter for the flavor.

Blueberry Salad or Gelatin Mold

Servings:
2 (3 ounce) packages raspberry flavored gelatin mix
2 cups hot water
1 (20 ounce) can crushed pineapple, drained
1 (21 ounce) can blueberry pie filling
1 (8 ounce) package cream cheese
1/2 cup white sugar
1 cup sour cream
1 teaspoon vanilla extract

Prep Time:
10 Minutes
Ready In:
1 Hour

This is a dessert 'salad' and you can also change it around to your specified taste.

Combine hot water and gelatin; stir until dissolved. Stir in pineapple and blueberry pie filling. Pour into a 9x13 inch dish and chill in refrigerator until firm.

Cream together cream cheese and sugar. Beat in sour cream and vanilla. Spread over firm gelatin. Chill until serving.

Servings Per Recipe: 15

English Trifle

Ingredients

2 (8 or 9 inch) white cake layers, baked and cooled
2 pints fresh strawberries
1/4 cup white sugar
1 pint fresh blueberries
2 bananas
1/4 cup orange juice
1 (3.5 ounce) package instant vanilla pudding mix
2 cups milk
1 cup heavy whipping cream
1/4 cup blanched slivered almonds
12 maraschino cherries

It is delicious and elegant looking layered in a trifle bowl or individual dessert glasses.

Slice strawberries and sprinkle them with sugar. Cut the bananas into slices and toss with orange juice. Combine pudding mix with milk and mix until smooth. Cut the cake into 1 inch cubes.
Use half of the cake cubes to line the bottom of a large glass bowl. Layer half of the strawberries followed by half of the blueberries, and then half of the bananas. Spread half of the pudding over the fruit. Repeat layers in the same order.
In a medium bowl, whip the cream to stiff peaks and spread over top of trifle. Garnish with maraschino cherries and slivered almonds.

Servings Per Recipe: 14

Strawberry Avocado Salad

Ingredients

2 tablespoons white sugar (I cut back some on the sugar, but that is my preference)
2 tablespoons olive oil
4 teaspoons honey
1 tablespoon cider vinegar
1 teaspoon lemon juice
2 cups torn salad greens (I've also made this with spinich)
1 avocado - peeled, pitted and sliced
10 strawberries, sliced
1/2 cup chopped pecans (try toasting these in a pan for more crunch and flavor!)

Prep Time:
15 Minutes
Ready In:
15 Minutes

In a small bowl, whisk together the sugar, olive oil, honey, vinegar, and lemon juice. Set aside.
Place the salad greens in a pretty bowl, and top with sliced avocado and strawberries. Drizzle dressing over everything, then sprinkle with pecans. Refrigerate for up to 2 hours before serving, or serve immediately.
Servings Per Recipe: 2

Chicken Berry Salad

Again, you can never go wrong with berries. So good and good for you too.

1 (.75 ounce) packet honey mustard salad dressing mix
1/4 cup cider vinegar
1/2 cup vegetable oil
2 tablespoons orange juice
1 pound skinless, boneless chicken breast halves
8 cups mixed salad greens
1 cup sliced fresh strawberries
1/2 cup fresh blueberries
1/2 cup fresh raspberries
8 ounces sugar snap peas
1/2 cup toasted pecans

Prep Time:
20 Minutes
Cook Time:
15 Minutes
Ready In:
35 Minutes

This recipe uses three kinds of fresh berries and your choice of mixed salad greens, all tossed together with grilled chicken and a special honey mustard dressing. This is my favorite summer salad - Very pretty for a luncheon and very tasty!

In a medium bowl, prepare the dressing according to package directions, using vinegar and oil, and substituting orange juice for the water; set aside.

Preheat the grill for high heat.
Lightly oil the grill grate. Grill the chicken 6 to 8 minutes on each side, or until juices run clear. Remove from heat, cool, and slice into strips.
In a large bowl, toss together the chicken, salad greens, strawberries, blueberries, raspberries, peas, and pecans. Pour in the prepared dressing, and toss to coat.
Servings Per Recipe: 6

Perfect Berry Shortcakes

I was searching for a great shortcake recipe, and this turned out perfectly. I like to add a mix of berries rather than just strawberries...but then, I do love my berries!

For shortcakes:
2 cups all-purpose bleached flour
1/2 teaspoon salt
1 tablespoon baking powder
5 tablespoons sugar, divided
1/2 cup butter, frozen
1 egg, beaten
1 egg white (optional)
1/2 cup cold half-and-half
To assemble:
1 (16 ounce) package unsweetened frozen raspberries, blackberries, blueberries or strawberries, thawed and crushed
12 ounces fresh raspberries, blackberries or blueberries (rinsed and patted dry), or strawberries (hulled and sliced)
7 tablespoons sugar, divided
1 cup chilled heavy cream
1 teaspoon vanilla extract

Perfect Berry Shortcakes

You don't need a food processor, pastry cutter, rolling pin or cookie cutter to make these sweet biscuits. This shortcake recipe yields a simple, foolproof biscuit that's crisp yet delicate.

Adjust oven rack to lower-middle position and preheat to 425 degrees. Mix flour, salt, baking powder and 3 Tbs. sugar in a medium bowl. Grate 2 Tbs. of the butter on the coarse holes of a box grater into dry ingredients; toss to coat. Repeat grating and tossing with remaining butter. Combine egg and half-and-half; pour into flour mixture. Toss with a fork to form large clumps. Lightly press clumps into a ball; add a teaspoon more half-and-half to the bowl if dough won't come together.
Turn dough onto work surface; press into an 8-by-4- to 5-inch rectangle. Cut into 6 squares, placing them 1 inch apart on a small baking sheet. (Can be refrigerated up to 2 hours before baking.) Before baking, brush tops with optional egg white for a particularly attractive sheen. Sprinkle with remaining 2 Tbs. sugar. Bake until golden brown, about 12 to 14 minutes. Let cool until warm, 5 to 10 minutes.
Mix thawed and fresh berries with sugar in a bowl; let stand until sugar dissolves. With a hand mixer, beat cream to soft peaks, gradually adding 1 Tb. sugar, then vanilla.
Split each cake crosswise; spoon a portion of berries over each cake bottom, then a dollop of whipped cream over berries. Cap with cake top and serve immediately.
Note: Copyright 2004 USA WEEKEND and columnist Pam Anderson. All rights reserved.

Servings Per Recipe: 6

Strawberry Cream Roll

I've make this cake many times before. It's wonderful and quite attractive on a plate. You could add a dollop of fresh whipped cream to the serving.

Servings:
3 eggs
1 cup white sugar
1/3 cup hot water
1 teaspoon vanilla extract
1 cup sifted all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/4 cup confectioners' sugar for dusting
1 cup fresh strawberries
1 cup heavy whipping cream
1 teaspoon unflavored gelatin
1 tablespoon white sugar


Ideal for that special ending to a special luncheon. Decorate this jelly roll with crystallized violets, if desired. A few fresh violet leaves on top also may be used.

Preheat oven to 375 degrees F (190 degrees C). Butter a jelly roll pan. Line it with buttered foil or buttered parchment paper.
Beat the eggs until thick and lemon colored. Gradually add 1 cup white sugar, beating constantly. Stir in water and vanilla extract. Fold in flour, baking powder, and salt. Pour batter into tin.
Bake for 15 minutes. It should be springy to the touch, and beginning to shrink away from the sides of the pan.
Lay out a tea towel, and sprinkle it with confectioners' sugar. Turn the jelly roll out on the towel. Take off the paper or foil. Cut away crusty edges. Roll the cake up in the towel, and leave it to cool.
Whip the cream. Add unflavored gelatin and 1 tablespoon sugar. Fold in strawberries. Unroll the cake. Spread with the strawberry cream, and roll up again. Chill. Cover the top with more whipped cream when serving.

Servings Per Recipe 15

Bookbinder's Fabulous Cheesecake

Very good, and simple to make!

Ingredients
2 tablespoons graham cracker crumbs
4 (8 ounce) packages cream cheese, softened
1 cup white sugar
4 eggs
1 teaspoon fresh lemon juice
1/2 teaspoon vanilla extract
1/4 teaspoon lemon zest
2/3 cup apricot preserves
2 tablespoons water
4 cups fresh strawberries

Sprinkle the bottom of a lightly greased 9 inch springform pan with the graham cracker crumbs.
Combine the cream cheese and sugar. Mix at medium speed until well blended. Add eggs, one at a time, mixing well after each addition. Blend in the lemon juice, vanilla extract ,and lemon rind. Pour batter into the pan.
Bake in a preheated 325 degrees F (165 degrees C) for 50 minutes. Loosen cake from rim of pan; cool before removing rim of pan.
Combine apricot preserves and water in a small saucepan. Heat thoroughly, stirring occasionally. Arrange strawberries on top of the cheesecake. Spoon preserves mixture over strawberries. Chill.
Servings Per Recipe 12

Neopolitan Bundt Cake

Serves: 8
Neapolitan Bundt Cake

1 (18.25 ounce) package white cake mix
1 cup water
1/4 cup vegetable oil
3 eggs
1 teaspoon strawberry extract (add 1/2 tsp. more for more pronounced flavor, or 1/8 cup strawberry jam)
1/4 cup chocolate syrup (I added some additional chocolate milk powder)
3 drops red food coloring
2/3 cup confectioners' sugar
3 tablespoons chocolate syrup

Strawberry, chocolate, and vanilla striped cake . . . it's quite delicious!

Grease and flour a 12-cup bundt pan. Preheat oven to 350 degrees F (175 degrees C).

Blend the cake mix, water, oil, and eggs on low speed until moistened. Beat 3 minutes on medium speed. Pour 1/2 of the batter into the bundt pan.
Measure 1/2 of the remaining batter into a small bowl and stir in the strawberry extract and food color (as much as you want to make a pretty, dark pink color). Carefully pour this into the pan.
Stir 1/4 cup chocolate syrup into the remaining batter and carefully pour this into the pan on top of the strawberry batter.
Bake for about 40 minutes in a 350 degree F (175 degrees C) oven. Cool 15 minutes.

Remove from pan and drizzle chocolate glaze over the top.

To make chocolate glaze: Mix together confectioners' sugar and 3 tablespoons chocolate syrup until smooth. If necessary, a few drops of water or a small amount of additional confectioners' sugar may be added until the desired consistency is obtained. Consider adding some vanilla, and some melted semi-sweet chocolate. Drizzle over top of the bundt cake.

Strawberry Bread

Strawberry Bread

2 cups fresh strawberries
3 1/8 cups all-purpose flour
2 cups white sugar
1 tablespoon ground cinnamon
1 teaspoon salt
1 teaspoon baking soda
1 1/4 cups vegetable oil
4 eggs, beaten
1 1/4 cups chopped pecans

This is wonderful hot or cold, for breakfast or a dessert. Great for the spring!

Preheat oven to 350 degrees F (175 degrees C). Butter and flour two 9 x 5 inch loaf pans.

Slice strawberries, and place in medium-sized bowl. Sprinkle lightly with sugar, and set aside while preparing bread mixture.
Combine flour, sugar, cinnamon, salt and baking soda in large bowl: mix well. Blend oil and eggs into strawberries. Add strawberry mixture to flour mixture, blending until dry ingredients are just moistened. Stir in pecans. Divide batter into pans.
Bake for 45 to 50 minutes, or until tester inserted comes out clean. Let cool in pans on wire rack for 10 minutes. Turn loaves out, and cool completely.

Leek, Potato & Gruyère Frittata

Leek, Potato & Gruyère Frittata

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A mandoline makes fast work of creating thin, uniform potato slices for this frittata, which is cooked in our specially designed pan.

Ingredients:
3 Tbs. unsalted butter
6 oz. small red potatoes, sliced 1/8 inch thick
Salt and freshly ground pepper, to taste
2 leeks, white and light green portions, rinsed well and thinly sliced
5 eggs
3 Tbs. heavy cream
2 oz. Gruyère cheese, shredded
1 Tbs. finely chopped fresh flat-leaf parsley

Directions:

In the deep half of an 8-inch frittata pan over medium-high heat, melt 1 Tbs. of the butter. Add the potatoes, salt and pepper, cover with the shallow pan and cook, flipping the potatoes occasionally, until tender and browned, about 8 minutes. Transfer to a bowl. In the deep half of a frittata pan over medium heat, melt 1 Tbs. of the butter. Add the leeks, salt and pepper and cook, stirring occasionally, until softened, 6 to 8 minutes. Transfer to a separate bowl. In another bowl, whisk together the eggs and cream. Stir in the cheese, parsley, potatoes, salt, pepper and all but 2 Tbs. of the leeks. In the deep half of the frittata pan over medium heat, melt 1/2 Tbs. of the butter. Add the egg mixture and cook until the eggs are just beginning to set, about 4 minutes, using a rubber spatula to gently lift the cooked edges and allow the uncooked eggs to flow underneath. Meanwhile, in the shallow half of the frittata pan over medium heat, melt the remaining 1/2 Tbs. butter. Place the shallow pan upside down on top of the deep pan and flip the frittata into the shallow pan. Cook, covered, for 4 minutes. Remove the deep pan and cook until the eggs are completely set, 2 to 3 minutes more. Gently shake the pan to loosen the frittata and slide it onto a serving plate. Garnish with the reserved leeks. Serves 4 to 6.

Williams-Sonoma Kitchen.

Tuscan Herb Rub

3 Tbsp garlic powder

1 Tbsp onion powder

1 Tbsp ground black pepper

1 Tbsp dried basil

1½ tsp ground thyme

Combine all ingredients until well blended.

Store tightly covered until ready for use.

Rub or pat on chicken, pork, beef or lamb just before cooking or up to 5 hours in advance.

Honey-Bourbon Salmon

Ingredients
1 pound salmon

Ingredients for Marinade

3/4 cup bourbon
2 Tablespoons honey
1/2 teaspoon ginger
1/2 cup brown sugar
2 teaspoons soy sauce
Pepper to taste

Combine marinade ingredients and pour over salmon; soak for 1 hour. Spray grill with non-stick spray. Grill salmon for 2 minutes on each side.

Recipe from former IL. Governor Ryan

Orange-Bourbon BBQ Chicken

INGREDIENTS

1 tablespoon(s) olive oil
1 small onion, minced
1 1/2 cup(s) ketchup
1/2 cup(s) orange marmalade
1/3 cup(s)bourbon
1/4 cup(s) cider vinegar
1 tablespoon(s) hot pepper sauce
2 teaspoon(s) dry mustard
2 teaspoon(s) Worcestershire sauce
1 teaspoon(s) freshly ground pepper
3 1/2 pound(s) chicken parts
1/4 teaspoon(s) salt

DIRECTIONS
In medium saucepan, sauté onion in oil over medium heat until translucent, about 3 minutes. Add ketchup, marmalade, bourbon, vinegar, hot pepper sauce, dry mustard, Worcestershire sauce, and 1/2 teaspoon of the pepper. Bring to a boil. Reduce heat and simmer, stirring often, until thickened, about 30 minutes. Remove from heat and cool. Yield: 2 1/4 cups.

Prepare a medium-hot fire in a charcoal or gas grill. Remove excess fat from chicken. Sprinkle chicken with salt and remaining pepper. Grill chicken covered, turning occasionally, 25 minutes. Set aside 1 cup sauce to serve with chicken. Brush chicken with sauce and cook 10 to 15 minutes, turning and continuing to brush with sauce until chicken is cooked through and juices run clear. Reheat reserved sauce and serve with chicken.

Chicken Provencal

1 whole chicken, cut up, or several breasts, bone-in, skin on

1/3 c. all-purpose flour

1 tsp paprika

1 tsp dried basil

1/2 tsp salt

1/2 tsp oregano

1/4 tsp freshly ground black pepper

1/4 tsp dried marjoram

3 Tbsp oil

16 pitted ripe olives

6-8 carrots, cut into fourths

1 onion, quartered

4-6 medium potatoes, quartered

1 c. chicken broth

1 Tbsp cornstarch

1 Tbsp cold water

Cut up chicken. Mix flour, paprika, basil, salt, oregano, pepper and marjoram. Coat chicken with flour mixture. Heat oil in a large skillet. Brown chicken on all sides. Add olives, carrots and potatoes. Pour chicken broth over vegetables and chicken. Cover and cook until chicken is done and vegetables are tender, about 45 minutes. Remove chicken and vegetables; keep warm. Mix cornstarch and water. Stir into liquid. Heat to boiling, stirring constantly, until thickened. Serve sauce with chicken.

Beaufort Stew

Enough of the following to serve all guests:

Shrimp

Corn on the cob

New potatoes

Smoked sausage

1 medium onion

In a large pot bring water to boil. Add the onion. Cook 5 minutes. Add the potatoes and cook 4-5 minutes. Add the corn and smoked sausage and cook 7-8 minutes. Add the shrimp and cook about 5 minutes.

Drain water. Put all ingredients in a large bowl, or on paper in the center of the table. Let everyone get what they want.

Black Pepper Shrimp

3 pounds fresh shrimp, unpeeled
8 tablespoons butter
3 tablespoons chopped garlic
4 tablespoons freshly ground pepper Preheat oven to 450 degrees F.

Rinse the shrimp, and place in a shallow baking pan. In a saucepan, melt the butter, add the garlic, and saute for 3 to 4 minutes. Pour the butter mixture over the shrimp and toss to coat. Pepper shrimp until shrimp are well covered. Bake until pink, approximately 5 minutes, turn, bake a few minutes longer, and pepper again.

Serve shrimp with warm bread and salad.

T's White BBQ Sauce for Chicken

WHITE BBQ SAUCE

1 1/2 cup mayonnaise
1/3 cup cider vinegar
1/4 cup lemon juice
2 tablespoons sugar
2 tablespoons freshly ground pepper
2 tablespoons white wine Worcestershire sauce
1 teaspoon salt

Mix all ingredients in a bowl until smooth.
Baste on chicken while grilling.

Miss Rebecca's Southern Pecan Pie

Miss Rebecca was an elderly lady who was my neighbor in Georgia. She was a sweet little thing. T

1 deep dish pie shell
1 1/4 c. sugar
1/2 c. light corn syrup
1/4 c. butter
3 eggs, beaten until light
1 c. pecans, chopped

Combine sugar, light corn syrup and butter in a sauce pan. Bring to a boil.
Combine eggs and pecans. Slowly add hot syrup. Pour into a pie shell.

Bake at 375 for about 50 minutes for large pie.

Easy Shrimp Chowder

From Southern Living and a Southern guy named T

Ingredients
2 tablespoons butter or margarine

1 medium onion, chopped
2 (10 3/4-ounce) cans cream of potato soup, undiluted
3 1/2 cups milk
1/4 teaspoon ground red pepper
1 1/2 pounds medium-size fresh shrimp, peeled*
1 cup (4 ounces) shredded Monterey Jack cheese

Garnish: chopped fresh parsley
Oyster crackers (optional)
Preparation
Melt butter in a Dutch oven over medium heat; add onion, and sauté 8 minutes or until tender. Stir in cream of potato soup, milk, and pepper; bring to a boil. Add shrimp; reduce heat, and simmer, stirring often, 5 minutes or just until shrimp turn pink. Stir in cheese until melted. Garnish, if desired. Serve immediately. Serve with oyster crackers, if desired.
*1 1/2 pounds frozen shrimp, thawed; 1 1/2 pounds peeled crawfish tails; or 3 cups chopped cooked chicken may be substituted.

Yield
Makes 12 cups