Growing herbs is so easy but many just don't know what to do to store or even use some of them. I hope this helps.
Fresh herbs will last longer if you trim the stems in a diagonal direction and place them in a glass with one inch of water in the refrigerator. Cover the herbs loosely with a plastic bag and change the water every day.
Cut fresh herbs with large leaves into long thin strips, by stacking about four or five leaves on top of one another and rolling them tightly together. Then use a sharp knife to cut them into thin strips about 1/16th inch wide. This is called chiffonade style of cutting the herbs.
For herbs with strong sturdy stems, strip of the leaves by sliding your fingers from top to bottom as you push off the leaves. Use this technique for herbs with tough stems like sage, marjoram, thyme and oregano.
Fresh parsley, tarragon, chervil and cilantro make wonderful additions to a tossed vegetable salad.
Add freshly chopped parsley, dill and basil to creamy potato, pasta or seafood salad.
Infuse your olive oil and vinegar with fresh herbs, such as tarragon, dill, oregano, thyme and basil for a wonderful and delicious taste. Put the fresh herbs of your choice in a glass jar with a cover, along with any spices you might like, and cover with the oil or vinegar. Let the mixture sit for about 24 hours
ENJOY!
Friday, July 23, 2010
About Fresh Herbs
Wash your fresh herbs thoroughly under running water when you're ready to use them. Wash only the amount you need or follow these steps and store as mentioned below.
Shake off the fresh herbs to remove the excess moisture.
Spin the herbs dry with a salad spinner, or pat them dry with paper towels.
Cut the fresh herbs into small pieces using a chef's knife or kitchen shears.
Add the fresh herbs, according to your taste, to any type of salad that you make. They will make a tasty addition to tossed salads, as well as potato, pasta and seafood salads
To store..do the above...and then wrap in a paper towel and place in a zip lock bag and refrigerate. This way they are all ready to add to your favorite dishes.
ENJOY!
Shake off the fresh herbs to remove the excess moisture.
Spin the herbs dry with a salad spinner, or pat them dry with paper towels.
Cut the fresh herbs into small pieces using a chef's knife or kitchen shears.
Add the fresh herbs, according to your taste, to any type of salad that you make. They will make a tasty addition to tossed salads, as well as potato, pasta and seafood salads
To store..do the above...and then wrap in a paper towel and place in a zip lock bag and refrigerate. This way they are all ready to add to your favorite dishes.
ENJOY!
Wednesday, July 14, 2010
Southern Style Deviled Eggs
I have always made my deviled eggs this way. What a shock it was to find out that this is a very popular way to make them in the south. There are tea rooms in the south that are more famous for serving these eggs than anything else.
NEED:
6 eggs, hard boiled. **rule of thumb..place eggs in pot of water and bring to a boil. Allow to boil for 15 minutes for hard boiled**
1 heaping tablespoon of mayo or salad dressing
1/2 teaspoon of yellow mustard * optional I use it, basically, to intesify the yellow of the yolks
2 tablespoons of sweet pickle relish. ** dip from jar with slotted spoon to avoid excess liquid
salt and pepper to tast.
Shell eggs and cut in half, length wise. Place the yellows in a shallow bowl ( a pie plate works great ) and place the cut whites on a plate.
YOU CAN GET A DEVILED EGG PLATE NEARLY ANYWHERE. I FOUND A VERY NICE ONE AT THE DOLLAR STORE. IF YOU DO NOT HAVE ONE, PLACE A FEW LEAVES OF LETTUCE ON A PLATE AND PLACE THE EGGS ON TOP. NOT ONLY DOES IT LOOK APPEALING, THE LETTUCE KEEPS THE EGGS FROM SLIDING AROUND.
With a fork, mash the yellows until in small particles. Add the other ingredients and blend with the fork until well mixed and fairly smooth.
Fill each egg half with mixture. I simply use a spoon, however, you can use a pastry bag to make them decorative.
If desired, you can sprinkle the tops with paparika or pepper.
Chill before serving.
This makes 12 deviled eggs.
ENJOY!
NEED:
6 eggs, hard boiled. **rule of thumb..place eggs in pot of water and bring to a boil. Allow to boil for 15 minutes for hard boiled**
1 heaping tablespoon of mayo or salad dressing
1/2 teaspoon of yellow mustard * optional I use it, basically, to intesify the yellow of the yolks
2 tablespoons of sweet pickle relish. ** dip from jar with slotted spoon to avoid excess liquid
salt and pepper to tast.
Shell eggs and cut in half, length wise. Place the yellows in a shallow bowl ( a pie plate works great ) and place the cut whites on a plate.
YOU CAN GET A DEVILED EGG PLATE NEARLY ANYWHERE. I FOUND A VERY NICE ONE AT THE DOLLAR STORE. IF YOU DO NOT HAVE ONE, PLACE A FEW LEAVES OF LETTUCE ON A PLATE AND PLACE THE EGGS ON TOP. NOT ONLY DOES IT LOOK APPEALING, THE LETTUCE KEEPS THE EGGS FROM SLIDING AROUND.
With a fork, mash the yellows until in small particles. Add the other ingredients and blend with the fork until well mixed and fairly smooth.
Fill each egg half with mixture. I simply use a spoon, however, you can use a pastry bag to make them decorative.
If desired, you can sprinkle the tops with paparika or pepper.
Chill before serving.
This makes 12 deviled eggs.
ENJOY!
Green Beans with Bacon
Cooking with bacon and bacon grease is very southern. I grew up with A LOT of bacon grease in my food. I have nearly cut it all out, however, using bacon in green beans is just so well worth it.
NEED:
1 slice of bacon, diced **it is much easier to dice if you partial freeze it**
1 can green beans
1/2 tablespoon of sugar
3 tablespoons of diced onion
1/2 cup water
pepper to taste
In sauce pan, add bacon and cook over medium heat until browned. DO NOT DRAIN Stir occasionally.
Add diced onion and cook for about 3 minutes, stirring occasionally. Add sugar and cook for about 2 minutes, stirring occasionally.
Add beans, water and pepper and cook over low / medium heat for 15 to 20 minutes.
The bacon is salty so you do not need to add more salt.
ENJOY!
NEED:
1 slice of bacon, diced **it is much easier to dice if you partial freeze it**
1 can green beans
1/2 tablespoon of sugar
3 tablespoons of diced onion
1/2 cup water
pepper to taste
In sauce pan, add bacon and cook over medium heat until browned. DO NOT DRAIN Stir occasionally.
Add diced onion and cook for about 3 minutes, stirring occasionally. Add sugar and cook for about 2 minutes, stirring occasionally.
Add beans, water and pepper and cook over low / medium heat for 15 to 20 minutes.
The bacon is salty so you do not need to add more salt.
ENJOY!
Saturday, July 10, 2010
Lemon Muffins
Nothing says summer to me like lemons. I just love that refreshing taste of anything made with lemon. These muffins are so easy to make. You'll love them.
NEED:
2 cups flour
1/2 cup sugar
2 tablespoons sugar *optional
1 tablespoon baking powder
1 teaspoon salt
1/2 cup butter
1/2 cup fresh lemon juice - or bottled lemon juice
2 eggs
Zest of one lemon, finely grated *optional
**this does add more flavor. If you are using fresh lemons you want to lightly run the lemon over a fine grater. Make sure to only grate the yellow as the white is very bitter.
If you are using self rising flour do not use the baking soda.
Heat oven to 400 degrees.
This makes 12 medium or 6 large muffins.
Combine flour, 1/2 cup sugar, baking powder and salt; blend well.
Melt butter. Turn off heat, stir in lemon juice, eggs and most of lemon zest, reserving some zest for garnish on top of muffins.
Stir egg mixture into dry ingredients and blend until well moistened.
Spoon into greased or sprayed muffin tins, sprinkle top of batter with 2 T sugar and remaining zest.
Bake 15-20 minutes until lightly browned. You can test if they are done by inserting a toothpick, which will come out clean when done.
ENJOY!
NEED:
2 cups flour
1/2 cup sugar
2 tablespoons sugar *optional
1 tablespoon baking powder
1 teaspoon salt
1/2 cup butter
1/2 cup fresh lemon juice - or bottled lemon juice
2 eggs
Zest of one lemon, finely grated *optional
**this does add more flavor. If you are using fresh lemons you want to lightly run the lemon over a fine grater. Make sure to only grate the yellow as the white is very bitter.
If you are using self rising flour do not use the baking soda.
Heat oven to 400 degrees.
This makes 12 medium or 6 large muffins.
Combine flour, 1/2 cup sugar, baking powder and salt; blend well.
Melt butter. Turn off heat, stir in lemon juice, eggs and most of lemon zest, reserving some zest for garnish on top of muffins.
Stir egg mixture into dry ingredients and blend until well moistened.
Spoon into greased or sprayed muffin tins, sprinkle top of batter with 2 T sugar and remaining zest.
Bake 15-20 minutes until lightly browned. You can test if they are done by inserting a toothpick, which will come out clean when done.
ENJOY!
Wednesday, July 7, 2010
Diner Mac and Cheese
Why make mac & cheese from a box when you can make it from scratch. This is an old southern diner recipe. It is very easy and well worth the few extra minutes of time.
NEED:
2 cups uncooked macaroni noodles
1 stick of butter
1 can evaporated milk
2 cups of shredded cheddar cheese
2 large eggs
bread crumbs...seasoned or plain...I use Italian seasoned.
Cook the macaroni noodles according to package directions.
Once the noodles are done, drain and rinse with cold water to stop the cooking and drain again.
Place the stick of butter in a small pan over low heat. Stir occasionally, until the butter is melted.
In a small bowl, beat the eggs and pour them over the noodles and mix them until blended.
Add the cheese and the evaporated milk and stir all until blended.
Pour in the butter and stir, again, til blended.
Spray an 8 x 8 baking pan with cooking spray. Pour the mixture in the pan and sprinkle with bread crumbs.
Bake at 350 degrees for 30 minutes.
It takes barely any time to create this out of the world mac & cheese.
ENJOY!
Monday, July 5, 2010
No Ice Cream Banana Split
This is the most awesome dessert. It has it all. The sweet, the goo, the flavors and the great thing..you don't need a freezer. This is great for a picnic or pot luck. You chill it before you go and it s all ready for the table. As most of my recipes...you can alter to suit your tastes..
NEED:
9 x 13 baking dish **If you want to go smaller..use a pre made graham cracker pie crust and cut the amount of ingredients so they fit an 8 inch pie crust ie 1 box of pudding, one or two banana etc.**graham cracker crumbs
( enough to cover the bottom of the pan)
2 large boxes of instant pudding..Choc / Van. or any you choose
Salted peanuts
1 large tub of Cool Whip or like topping
Chocolate syrup
Strawberry Sundae Topping
Carmel Sundae Topping
3 to 4 nice size bananas
As you can see my the list of ingredients, this is a banana split where pudding takes the place of ice cream.
Follow package instructions and make a crust from the graham cracker crumbs. Just cover the bottom of the pan. Place in the oven at 350 degrees for 7 minutes...remove and set a side to cool.
Prepare puddings as directed. Prepare in separate bowls.
Using large spoon randomly drop spoonfuls on the crust. Alternate flavors.
Top pudding with sliced bananas
Evenly coat with a layer of Strawberry topping
Drizzle Choc Syrup and Carmel topping over the the Strawberry topping.
Apply a nice thick layer of Cool Whip
Chill in the fridge for at least an hour. Cover loosely with plastic wrap
Remove
Sprinkle with peanuts and drizzle with thin lines of Choc. syrup and Carmel topping.
Add cherries if you like.
Serve.
I made this for a potluck for a friends birthday. She is allergic to banana's so I substituted cut up canned peaches. It was great. Allergic to peanuts? Leave them out..or offer them on the side for those who want them. Get creative. There are a lot of pudding flavors available and the sky is the limit on toppings. I have heated peanut butter and drizzled that on. You can also use all sugar free toppings and low fat milk. Make a great treat and cut the calories!
ENJOY!
NEED:
9 x 13 baking dish **If you want to go smaller..use a pre made graham cracker pie crust and cut the amount of ingredients so they fit an 8 inch pie crust ie 1 box of pudding, one or two banana etc.**graham cracker crumbs
( enough to cover the bottom of the pan)
2 large boxes of instant pudding..Choc / Van. or any you choose
Salted peanuts
1 large tub of Cool Whip or like topping
Chocolate syrup
Strawberry Sundae Topping
Carmel Sundae Topping
3 to 4 nice size bananas
As you can see my the list of ingredients, this is a banana split where pudding takes the place of ice cream.
Follow package instructions and make a crust from the graham cracker crumbs. Just cover the bottom of the pan. Place in the oven at 350 degrees for 7 minutes...remove and set a side to cool.
Prepare puddings as directed. Prepare in separate bowls.
Using large spoon randomly drop spoonfuls on the crust. Alternate flavors.
Top pudding with sliced bananas
Evenly coat with a layer of Strawberry topping
Drizzle Choc Syrup and Carmel topping over the the Strawberry topping.
Apply a nice thick layer of Cool Whip
Chill in the fridge for at least an hour. Cover loosely with plastic wrap
Remove
Sprinkle with peanuts and drizzle with thin lines of Choc. syrup and Carmel topping.
Add cherries if you like.
Serve.
I made this for a potluck for a friends birthday. She is allergic to banana's so I substituted cut up canned peaches. It was great. Allergic to peanuts? Leave them out..or offer them on the side for those who want them. Get creative. There are a lot of pudding flavors available and the sky is the limit on toppings. I have heated peanut butter and drizzled that on. You can also use all sugar free toppings and low fat milk. Make a great treat and cut the calories!
ENJOY!
Flip Flop Pie Crust
Do you have problems making those perfect crimped edges on your crust? Well, this solves the problem and also creates an interesting look for your pie.
Either make your own crust or take two pre-made crusts. If you have made your own roll all the dough out to be what would be the size of two crusts laying together. If you have purchased your crust; lay on in the pie pan from basically the center out...lay the other slightly over the other in the pan and press together to form one , making sure you have over lapped it enough to cover the entire inside of the pan. Place your filling in the pie plate and gently lift the crust toward the center.
Now, you can slightly press along the edge of the plate, to create a pattern or leave as is. You can adjust the dough along the top to create evenness and slight folds. If it does not meet in the middle that is fine. That will vent steam from your pie.
By creating simple folds or lines you can make the top crust your own design. Either way the pie now has a one of a kind top crust.
ENJOY!
Either make your own crust or take two pre-made crusts. If you have made your own roll all the dough out to be what would be the size of two crusts laying together. If you have purchased your crust; lay on in the pie pan from basically the center out...lay the other slightly over the other in the pan and press together to form one , making sure you have over lapped it enough to cover the entire inside of the pan. Place your filling in the pie plate and gently lift the crust toward the center.
Now, you can slightly press along the edge of the plate, to create a pattern or leave as is. You can adjust the dough along the top to create evenness and slight folds. If it does not meet in the middle that is fine. That will vent steam from your pie.
By creating simple folds or lines you can make the top crust your own design. Either way the pie now has a one of a kind top crust.
ENJOY!
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