About Mary Ann

Kitchen Keepers is a blog for sharing good memories, good stories and good recipes. I have been asked to record family recipes which have been favorites for many years, adding to their story every time they are prepared and enjoyed as well as those newcomers which have their own story. Since I believe growing and preparing your own food is not only a pleasure but an art which is worthy of passing on, I am pleased to begin. Gathering around our table has been so much more than providing physical nourishment for me. For as we gather, whatever the table shape may be, we form a circle, a place of conversation and knowing and caring. Expressing our gratitude for the provision of food and family, giving thanks for bread and baker, we enter a sacred space. .

Crab Pie

I have loved seafood since I was very small. When I was two years old, Mother and Daddy moved with me to New Orleans, LA for Daddy to work in the shipyards during WWII.  He worked a night shift and would meet the shrimp wagons on the street on his way home.  He often brought fresh shrimp home which Mother cooked for his “supper” after work.  But this was my breakfast time and I had shrimp for breakfast!  Now, most of my family loves any kind of seafood, especially shrimp and crab.  Living on the Texas Gulf Coast helps as well!  This pie is made from tender lump crabmeat and tastes like crab cakes!

 Crab Pie

  • 1 lb. lump crabmeat
  • 4 eggs
  • 2 Tbsp. flour
  • 1 Cup mayonnaise (I use the lighter Mayo with Olive Oil)
  • 1 Cup Milk
  • 8 oz. shredded Cheddar Cheese
  • 8 oz. Shredded Swiss Cheese
  • 1/2 cup finely chopped onion (white)
  • 1/3 cup diced green bell pepper
  • 2-ounce jar pimientos
  • 2 Nine Inch Deep Dish Pie Shells
  • 1 finely chopped jalapeno

Preheat oven to 350 degrees. Combine eggs, flour, mayonnaise, and milk in a bowl and mix well.  Without breaking up the crab lumps, gently stir in the rest of the ingredients and set aside.  Bake pie shells at 350 degrees for 5 minutes, remove from oven and spoon crab mixture evenly into pie shells.  Bake at 350 for 50 minutes or until a knife inserted in the center comes out clean.

Thai Coconut Soup

Our time spent living in Southeast Asia increased our family’s love of many types of Asian food.  Thai food is among those.  The traditional soup Tom Kha Gai has so many lovely layers of flavor. This classic chicken and coconut soup gets its flavor from quintessential Thai ingredients: coconut milk, fresh ginger, lime juice, fish sauce, red pepper, basil, and cilantro. I omit the fish sauce in the recipe that has developed in our kitchen over time. Shrimp is a good substitute for chicken.

Thai Coconut Soup

3 cups chicken broth

2 Tablespoons fresh lime juice

4 thin slices fresh ginger

1-2 cups chopped or sliced cooked chicken breast or thighs

1 cup unsweetened coconut milk

1/8 teaspoon red pepper flakes, or more to taste

4 ounces snow peas (optional, but very good)

1/2 cup shredded carrots

1/4 cup chopped fresh cilantro

2 Tablespoons chopped fresh basil

Cooked rice

Bring broth, lime juice,and ginger to boil in large saucepan.  Simmer for several minutes before adding chicken, coconut milk, and red pepper flakes. Return to simmer and cook until chicken is heated through.  Add snow peas and carrots and cook only 1 minute. Stir in cilantro and basil. Serve in soup bowls with cooked rice.

 

Curried Nuts and Dried Cherries

This is a spicy version of trail mix that will make it hard to go back to your old mix if you like curry!  Toasting the spices along with the nut mix makes your kitchen full of mouth-watering aroma.  Tart dried cherries are suggested ( my husband says he would add more!) – but any dried fruit would be delicious. We always keep dried cranberries in the pantry so I will make some soon with cranberries and chopped dried apricots.  Great party food!

Curried Nuts and Cherries

2 tsp olive oil

½ cup raw cashews

2 ½ tsp curry powder (I used hot curry powder, but use sweet if you prefer)

¾ tsp ground cumin

¾ tsp kosher salt

½ cup dried tart cherries
Heat  olive oil in a large cast iron skillet. Add all nuts, then stir in the curry powder, cumin, and salt. Toast for 5 minutes stirring frequently. Stir in the dried cherries and let the mixture cool. Serve.

Muffin Quiche

These muffin shaped treats are a nice make ahead or on the go breakfast and are a good choice for Easter brunch. They are pretty on a plate and easy to reheat.  Variations might include adding chopped crisp bacon, crumbled cooked pork sausage or diced ham. Cheddar or Montery Jack Cheese  can be subbed for the Swiss.

Muffin Cup Quiche

One roll crescent roll dough
4 eggs
1/2 cup milk or half and half
1/3 cup diced red pepper or chopped pimiento
2 green onions, sliced thin
1/2 cup finely chopped smoked sausage
1 teaspoon dried thyme.
salt and freshly ground pepper
4 oz  Swiss cheese, shredded
Preheat the oven to 375F.
Spray a 12 serving muffin tin with cooking spray.
Pop open the crescent roll dough and separate the 8 triangles on a flat surface.Then lay the big end of each over 8 muffin cups, cutting the “tail” that is leftover.  You will use all these tails to make 4 more muffin cups. Press dough into muffin cups. The edges will be uneven, but after baking, create a rustic tart crust.
In a bowl, whisk eggs, milk, thyme, salt and pepper.
Divide vegetables and chopped sausage evenly between each muffin cup. Repeat with egg mixture and sprinkle grated cheese on top. Bake for 12 minutes, or until filling is set and crust beginning to brown.

2 Ingredient Biscuits

A good recipe can often be used in different ways. My previously posted 2 Ingredient Bread is the simple recipe used for breakfast in biscuit form. Divide the dough into a dozen drop biscuits for delicious, tender, and crusty biscuits.  They may not be as pretty as the traditional rolled and cut biscuits, but this is so quick and tasty.  To make flat bread in the same way, simply flatten out the pulled pieces.

2 Ingredient Biscuits

1 cup whole fat Greek yogurt

1 cup self-rising flour

Preheat oven to 400 degrees.  Prepare a baking sheet by lining with parchment paper. Put flour into a large mixing bowl.  Make a well in the center and add yogurt.  With your hands, begin gently pulling some of the flour over into the yogurt, repeating until the 2 ingredients are a shaggy dough you can shape into a ball.. Knead gently and pull off pieces to place on the baking sheet.  This will make 9 -12 small biscuits or 6 large ones.  Bake for 15 to 20 minutes or until turning golden brown.

Stuffed 8 Ball Zucchini

Last Saturday I found these little squash at the Farmers Market in Sugar Land.  They are a hybrid squash, named 8 Ball Squash, that can be used much like Zucchini.  They are perfect for stuffing.

The stuffing I used is a variation of a recipe I found online, but any number of ingredients can be used.  I will try adding some fresh herbs and pine nuts the next time I make these. You could also try different cheeses or even add cooked ground meat.  I have often stuffed long zucchini.  My family calls those Zucchini Boats.  These look a bit like Zucchini Muffins!  I have planted a squash in my garden called Cupcake Squash and I can’t wait to see what that squash looks like!

Stuffed 8 Ball Squash

3-4   8 Ball Zucchini

4 slices bacon, cut into 1/2 inch pieces

1 tomato, peeled and chopped

1 small onion, chopped

3/4 cup grated sharp cheddar cheese

1/2 cup Panko bread crumbs

1 teaspoon Italian seasoning (I use Penzey’s Tuscan Sunset)

Salt

Ground black pepper

1 cup water, or less.  See directions.

Preheat oven to 375 degrees.

Slice the tops off each zucchini. Set aside and reserve for later. Hollow out with spoon, chop,  and reserve the pulp.

Add bacon pieces to skillet and cook until bacon is brown.  Add the reserved chopped zucchini pulp, tomato, Italian seasoning, and onion and cook for 20-30 minutes, or until most of the liquid has cooked down. Remove pan from heat, add bread crumbs and 2/3 of the cheese reserving some for topping. Stir well to combine all ingredients. Taste for seasoning and add salt and pepper as desired. Stuff each hollowed zucchini with mixture. Place in a shallow baking dish or pan and add chicken stock to a depth of about 1/4 inch. Place the pan in oven and cook for 20 minutes.

Remove from oven and top each zucchini with extra cheese. Place the reserved zucchini tops in the pan, return to oven and cook for 20 more minutes or until the zucchini is tender. Lift out stuffed squash to serving dish and add tops.

Garden Vegetable Pie

There are a variety of recipes for pies or tarts using summer vegetables. I find some in my cookbook collection; many more are found online. Some recipes use a crust for the pie, others do not. A combination of eggs and cheese makes the dish set up so that it can e sliced into wedges.  Some would say that makes this a fritttata or crustless quiche, but plain old pie works just fine for me. Almost any assortment of fresh vegetables can be combined but I got great responses last week when I took this zucchini pie to a friend’s home. The entree was roasted pork tenderloin, and guests were asked to bring salad, vegetable, fruit, and dessert. The combination of pork, spinach salad, fruit salad, and this vegetable pie was delicious and hearty. We almost did not need Key Lime Pie for dessert, but it was yummy, too.

Garden Vegetable Pie

4 tablespoons butterhalf

1/2  onion, diced

2 ears sweet corn, kernels removed

2 large zucchini, sliced very thinly (about 4 cup

2 Tablespoons chopped fresh basil

2 teaspoons fresh oregano leaves, chopped

½ teaspoon salt

12 ounces shredded cheese (I used white cheddar)

4 eggs, beaten

Preheat the oven to 375 degrees. Heat the butter in a large, deep skillet. Add onions and zucchini. While the veggies saute, cut the corn kernels off the cob. Add them to the pan and continue to saute for another 5 minutes.. Remove from heat.

Once the mixture has cooled for a few minutes, stir in basil, oregano, salt, cheese, and the beaten egg. Line a pie pan (9-inch or larger) with parchment paper or spray with cooking spray. Arrange a few zucchini slices so they lay flat and look nice. Top with a little extra cheese, cover with greased foil, and bake for 20 minutes. Remove foil and bake for an additional 5-10 minutes to brown the top. Let stand for 10 minutes before cutting into slices.

Crock Pot Pork Tenderloin with Asian Rub and Ginger Glaze

asianporkgingerglaze

I adapted my version of this recipe from one called Asian Pork posted at thefoodcharlatan.com.  I had hidden it away on Pinterest in my Best Crockpot Pick board and made it last week. The flavor is amazing!  We served it at a family gathering and used leftovers in pork fried rice!

  • 5 pounds pork tenderloin (I used 4 tenderloins, which filled the bottom of my crockpot)
  • 1 cup water
For the rub:
    • 2 tablespoon brown sugar
    • 3 teaspoons salt
    • 2 teaspoon powdered ginger
    • 2 teaspoon cinnamon
    • 1 teaspoon garlic powder
    • 1 teaspoon powdered cloves
    • 1/2 teaspoon black pepper
    • 1 teaspoon crushed red pepper
For the glaze:
  • 1 cup brown sugar
  • 2 tablespoon cornstarch
  • 1/2 cup rice vinegar (or white)
  • 1 cup cold water
  • 4 tablespoons soy sauce
  • 4 tablespoons Penzey’s crystallized ginger bits
  • fresh cilantro or parsley for garnish
  • lime wedges, to garnish
  1. In a small bowl, combine the brown sugar, salt, powdered ginger, cinnamon, garlic, cloves, black pepper, and crushed red pepper to make a rub for pork..
  2. Place the tenderloins in the slow cooker. Rub the seasonings over the top and bottom of tenderloins.
  3. Pour 1 cup water in the slow cooker, on the edge or in the middle so that you don’t wash off all the spices you just rubbed on.
  4. Cook on low for 7-8 hours, then preheat your broiler.
  5. While the pork is finishing up in the slow cooker and your broiler heats up, combine 1 cup brown sugar, cornstarch, rice vinegar,  water, and soy sauce in a small saucepan.
  6. Set over medium heat and stir until mixture thickens, about 4 minutes.
  7. Remove from heat and stir in ginger bits.
  8. Line a baking sheet with aluminum foil and spray with nonstick spray.
  9. Remove the pork from the crock pot (discard the liquid) and place on the lined baking sheet. Brush a generous amount of the glaze on the pork.
  10. Put your oven rack as high as it will go, and broil the pork for 1 or 2 minutes, until bubbly and caramelized. Don’t walk away! Repeat 2 to 3 more times until it is as crusty as you want it but not dry.
  11. Serve with remaining glaze on the side, and garnish with lime and cilantro.

Lemon Picatta Chicken Casserole

lemonpicattachickenbakeIf you try this, you may never want to go back to the tried and true way of making chicken piccata!  My son deconstructed his normal oh-so-good way of making this dish with delicious results. The method could not be simpler. Try the recipe below or use your favorite Lemon Picatta Chicken recipe. Farfalle (Bow-Tie) or Penne pasta adds to the appearance and texture of the dish.  After you cook the chicken breasts, transfer to cutting board, cool slightly, and cut into bite size pieces to combine with pasta in your favorite baking dish. Our family may rename this Ben’s Chicken Picatta.

Lemon Chicken Picatta Chicken Casserole

  • 1 cup all-purpose flour
  • 3 large eggs, beaten
  • 2 cups panko bread crumbs
  • 2 ounces grated Parmigiano-Reggiano cheese
  • 8 boneless, skinless chicken cutlets, pounded to about 1/4 inch thick
  • Sea salt and freshly ground black pepper
  • Vegetable oil, for frying
  • 1/2 cup dry white wine
  • 3 tablespoons drained capers
  • 5 tablespoons unsalted butter
  • 2 tablespoons fresh juice from 1 lemon
  • 2 tablespoons minced flat-leaf parsley
  • Fresh lemon slices for garnish

16 ounces Farfalle, or Bow-Tie, Pasta, cooked al dente.

Set three wide, shallow bowls on a work surface. Add flour to the first one, beaten eggs to the second, and panko and Parmesan cheese to the third. Mix panko and Parmesan thoroughly.

Line a rimmed baking sheet with parchment paper. Season chicken cutlets all over with salt and pepper. Working with one at a time, dredge a cutlet in flour with your left hand, shaking off excess. Transfer to egg dish, then turn cutlet with your right hand to coat both sides. Lift and allow excess egg to drain off, then transfer to bread crumb mixture. With your left hand, scoop bread crumbs on top of chicken, then gently press, turning chicken to ensure a good layer of crumbs on both sides. Transfer cutlet to prepared baking sheet and repeat with remaining cutlets.

Fill a large skillet with 1/4 inch oil. Heat over high heat until shimmering. Working in batches and using tongs or your fingers, gently lower cutlets into the pan, laying them down away from you to prevent hot fat from splashing toward you. Fry, rotating cutlets for even browning, and adjusting heat as necessary until bottom side is browned and crisp, about three minutes. Flip cutlets and fry until other side is browned and crisp, about three minutes longer. Transfer to paper towels to drain and season with salt right away. Repeat with remaining cutlets, topping up oil if necessary.  When cooled slightly, cut chicken into bite size pieces.

Drain all but one tablespoon oil from skillet. Add wine and bring to a boil over medium-high heat, cooking about two minutes while scraping browned bits from skillet. Add capers and butter, whisking until butter has melted. Lower heat to medium and continue whisking and reducing until sauce is smooth and creamy. Whisk in lemon juice and parsley, season with salt and pepper, and remove from heat.

0Add chicken pieces and cooked pasta to sauce in large baking dish, tossing to combine.  Sprinkle top with shaved parmesan.  Place in oven just until heated through but not brown.  Scatter chopped parsley over top and add a few fresh lemon slices at serving time.

 

Fondant Potatoes

fondantpotatoes“The texture this old-school method provides for russet potatoes is unlike anything you get by just roasting: so dense, moist, and rich. The way the crusty, crunchy edges outside contrast with the uniquely rich and creamy inside is truly a magical thing”  quote by Chef John, who posts a like version of this recipe online at allrecipes.com

When our son Jeremy and his family were here recently, he made this wonderful potato dish to go with our New Year’s Day 2017 dinner.  He had made Fondant Potatoes and told us about it in much the same glowing terms as the quote above.  He promised they would be amazing, and they were!

Fondant Potatoes

3 large whole russet potatoes

2 tablespoons high-heat-resistant vegetable oil

salt and ground black pepper to taste

3 tablespoons butter

4 sprigs thyme, plus more for garnish

1/2 cup chicken broth, or more as needed

Directions

  1. Preheat oven to 425 degrees F
  2. Cut off ends of russet potatoes, stand potatoes on end, and peel potatoes from top to bottom with a sharp knife, shaping each potato into barrel shape.. Cut each in half crosswise to make 6 potato barrels about 2 inches long.
  3. Place potatoes into a bowl of cold water for about 5 minutes.Pat dry with paper towels.
  4. Place a cast iron skillet over high heat. Pour in vegetable oil; heat oil until it shimmers slightly.
  5. Place potato cylinders with best-looking ends into the hot oil, lower heat to medium-high, and pan-fry potatoes until well-browned, 5 to 6 minutes. Season with salt and black pepper.
  6. Flip the potatoes onto the opposite ends. As they cook, use a paper towel held with tongs to carefully blot out the oil from the skillet. Add butter and thyme sprigs to skillet.
  7. Pick up a thyme sprig with tongs and use it to brush butter over the top of the potatoes. Cook until butter foams and foam turns from white to a pale tan color. Season with more salt and pepper. Pour chicken stock into skillet.
  8. Transfer skillet to preheated oven and cook until potatoes are tender and creamy inside, about 30 minutes. If potatoes aren’t tender, add 1/4 cup more stock and let cook 10 more minutes.
  9. Place potatoes on a serving platter and spoon thyme-scented butter remaining in skillet over potatoes. Garnish with more fresh sprigs of thyme and a few of rosemary.
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