French Muffin Doughnuts

Long before my cookbook collection grew, and even longer before internet and Google,I clipped recipes from the newspaper and taped them to note cards to save. This recipe is taped to a  bright pink card;the newsprint is yellowed. Our young family members loved these tender little bites as much as Joe and I did.  Fun to make and fun to eat!  They did not last long once out of the oven and rolled in cinnamon and sugar! There are a variety of recipes online with a variety of names – Muffin Doughnuts, French Puffs, Doughnut Muffins.

French Muffin Doughnuts

1 1/2 cups flour

1 cup sugar

2 teaspoons baking powder

1/4 teaspoon salt

1/4 teaspoon ground nutmeg

1/2 cup milk

1 egg, beaten

Melted butter, 1/3 cup plus more for sugaring.

1/2 teaspoon vanilla

1 teaspoon ground cinnamon

Preheat oven to 375 degrees. Add flour, sugar, baking powder, salt, and nutmeg to mixing bowl. Combine milk, egg, 1/3 cup melted butter and vanillla.  Add liquid ingredients to flour mixture, stirring only until all ingredients are moistened. Fill cups of greased 24 count mini muffin pan half to 1/3 full and bake for 15-20 minutes, until turning golden brown. Remove from pan, immediately brush with melted butter, and roll in mixture of remaining 1/2 cup sugar and cinnamon.

Brunswick Stew

Brunswick Stew is one of our favorite hearty soups and stews. A list that included them all would be a long list!  But if filtered by how many years they have been appearing on our table, this one makes the short list.  In 2012, a post on KItchen Keepers mentions Brunswick Stew along with other dishes. The following quote introduced our fondness for it along with the timing.

In 1984, I traveled with friends to Colonial Williamsburg.  We loved the living history lessons at every turn and enjoyed stopping by its inns and taverns for meals. The cookbook I purchased there has remained one of my favorites for nearly 30 years not only because it reminds me of travels and tastes of the past, but also for recipes that have become keepers for our family like…Chowning Tavern’s Brunswick Stew.

So if you do the math, I have been serving this stew for 33 years!  It is a traditional dish, popular in the South. The origin of the dish is uncertain, but it is believed to have been invented in the early 19th century, with both Virginia and Georgia making claims for originating it. That explains its inclusion in the The Williamsburg Cookbook. A photo of this dish is used for the cover of that book, and  that recipe is the starting place for the ways I prepare it. Although various meats can be used, I always use chicken, but not always the same combination of vegetables, although lima beans, okra, and some tomatoes are consistently included. In this photo, I have used a shortcut, 3 cups of frozen mixed vegetables.

Brunswick Stew

2 cups cooked chicken, chopped or shredded

2 Tablespoons butter

2 garlic pods, peeled and minced

1 large onion, chopped

1 cup okra, ends trimmed and sliced into rounds

2 cup fresh tomato, peeled and chopped (1 15 oz. can chopped fire-roasted tomatoes)

1 cup lima beans

2 cups corn (fresh corn, cut from the cob is best, but may use frozen)

4 cups chicken broth

1 1/2 teaspoons salt

1/2 teaspoon black pepper

2 teaspoons sugar

1/2 teaspoon cayenne pepper

1 Tablespoon Worcestershire sauce

Hot sauce (serve when stew is served so each can add his own)

Melt butter in heavy pot.  Add onions and garlic, then saute until onions are soft.  Add chicken and all other ingredients.  Bring to boil, then lower heat and simmer for at least an hour. Traditionally, this stew is cooked for a long time over low heat and is believed to be at its best when reheated the next day!

I like to serve with a skillet of hot cornbread. Pass the hot sauce after serving!

 

 

 

 

 

 

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.

Split Pea Soup with Sherry

splitpeasoupCold weather and hot soup – perfect combination.  We enjoy a number of different soups, but this split pea soup is one of my favorites. It is a hearty soup, nutritious, and easy on the budget. If you have leftover ham, this is a great way to use it.  Bits of bacon work great too. We like to add a splash of dry sherry at serving time.This is is good served with crusty French bread.

Split Pea  Soup with Sherry

1 lb. dried split peas (2 1/3 cups)

8 cups chicken broth

2 cups chopped ham

1 cup chopped onion

1 cup chopped celery

1 cup sliced carrots

1 Bay leaf

1 Tablespoon fresh lemon juice

salt and pepper to taste

Dry sherry, optional

Rinse dried split peas and add to large soup pot. Add ham and chicken broth.  Bring to simmer, cover, and cook on low for 30 minutes. Add remaining ingredients and continue cooking for another 30 minutes, or until it reaches the texture you prefer. Season with salt and pepper to taste. Serve steaming hot with a splash of sherry stirred in.

Wilted Garden Greens

wilted-greens

I remember my mother, Opal Teal, making wilted lettuce with iceberg lettuce cooked long enough to “wilt” in bacon grease and sprinkled with vinegar!  I thought it sounded awful and did not share her love for the dish!  All these years later, I think it might have been tastier than it looked!  We love using a few leaves of different greens to make this dish. Our winter garden contains a few thriving plants of Chard, Mustard, Kale, Bok Choy and Cabbage. A mixture of any of those can be delicious, but I usually limit my choices to include only 2 or 3.  The greens in the photo are Mustard and Bok Choy. Balsamic vinegar splashed on before serving makes this a dish Mother would have loved herself!

Wilted Garden Greens

4-5 large leaves of Mustard Greens

4-5 large leaves of Bok Choy

2 Tablespoons olive oil

2 large garlic cloves, minced

salt and pepper to taste

1 Tablespoon balsamic vinegar, or to taste

Wash and pat the greens dry. Strip the center stem from each leaf. Stack several leaves and roll them up before slicing thinly with a sharp knife.

Heat olive oil in iron skillet.  Add garlic and stir for 1 minute.  Then add shredded greens, tossing with tongs until they begin to wilt.  Season with salt and pepper and add balsamic vinegar before serving.

Kale with Cherries and Apple

kale

Even though our garden beds are newly planted, we have lovely winter greens that have begun to thrive in recent cooler weather.  Kale is a favorite, so we planted both red and green ruffled kale as well as Cavallo Negra, or Tuscan Kale.  For a side with baked chicken this week, I sauteed kale leaves, chopped apple, and dried tart cherries. Delicious! For this skillet, I only cut 3 large kale leaves!

Kale with Cherries and Apple

1 Tablespoon olive oil

Kale leaves, stems stripped, and chopped

1 Honey Crisp apple, coarsely chopped

1/2 cup dried tart cherries

salt and pepper

balsamic vinegar

Heat 1 Tablespoon olive oil in iron skillet.  Add kale tossed with apples, and cherries, and saute until kale is wilted.  Sprinkle with salt and pepper and a splash of balsamic vinegar.

 

Roasted Lemon Chicken

lemonchicken1I love cooking in my iron skillet, flavoring with herbs and lemon, and easy entrees, so this is a new favorite. Served with a mixture of white, brown, and wild rice and a pan of roasted brussel sprouts with apples and pecans, everyone at our table gave it a thumbs up!  This is my version of Ina Garten’s recipe.

Roasted Lemon Chicken

1 teaspoon thyme (I used Penzey’s French Thyme)

 1 teaspoon sea salt

1 teaspoon freshly ground black pepper

1/3 cup good olive oil

2  lemons, 1 halved and sliced, the second lemon juiced

1 onion, sliced

2 garlic cloves, minced

4 boneless, skinless chicken breasts

½ cup dry white wine

Preheat the oven to 450 degrees.

Place the thyme, 1 teaspoon salt,  1 teaspoon pepper and 1/3 cup olive oil  into a small bowl and set aside.

Put the lemon slices in a 12-inch cast-iron skillet and scatter the onion and garlic over lemons. Place the chicken on top and rub with about half the herb mixture. Turn chicken breasts over, pat dry with paper towel. and rub with the rest of the oil and herb mixture.

Roast the chicken for 30 minutes. Pour the wine into the pan at edges of chicken and roast for another 15 minutes. Cover skillet tightly with aluminum foil, and allow to rest for about 10 minutes Serve hot with the pan juices, lemon, and onion.

lemonchicken2

 

Chocolate Oatmeal Cookies

cookiebaker

Nora is learning to make cookies but she has a distinct preference for chocolate! A recipe found in a cookbook written by my cousin Jane Purtle was just what Nora ordered!  In Food from the Hills, the author recorded family recipes from her family, which happens to be our family, too.  My grandmother, Clyde Curley Terrell, and Jane Purtlle’s father, Russell Hill, were half-siblings.  My great-grandmother Ernestine Augier Hill Curley was married to Jane’s grandfather, James Hill.  After he died, she married my Great Grandfather Curley. These chocolate oatmeal cookies were a favorite in the Hill family.

But there is more to this cookie story.  The original oatmeal cookie (without chocolate) recipe was one found in the Home Economics class cookbook from Bullard High School in Bullard, Texas where Jane Purtle’s mother Ruby and my mother, Opal attended.  So I am certain Nora’s great-grandmother Opal also made these cookies. Nora’s middle name is Opal.  I had fun thinking about all these connections while we made these cookies.

cookbook

Chocolate Oatmeal Cookies

1 egg

1/2 cup sugar

1/4 cup vegetable oil

2 tablespoons buttermilk

1 cup oatmeal  ( recipe says Quick, but regular works great and makes a chewier cookie)

1 cup flour

1/2 teaspoon salt

1/8 teaspoon baking soda

2 teaspoons baking powder

2 squares unsweetened chocolate, melted (Please note:  I substituted 6 Tablespoons Dutch cocoa powder  plus 2 Tablespoons oil for the melted baking chocolate)

Break egg in mixing bowl and beat in sugar.  Add oil to sugar and eggs. Add milk and oatmeal. Sift flour with salt, baking powder and soda into the first mixture.  Add chocolate and beat well.  Drop by teaspoonfuls on a greased baking sheet. Bake at 375 degrees until firm around edges but soft in center.

If desired, omit chocolate and add 1 teaspoon vanilla.

Remove from baking sheet and cool on rack.

 

 

 

cookies

 

chocolateoatmealcookies

Blueberry Breakfast Cake

blueberrybreakfastcakeThis recipe is available several places online.  I made it for the first time last week, but it won’t be the last time!  When blueberries are in season and available for good prices, I buy enough to freeze, so I used frozen blueberries which worked great.  Whether using fresh or frozen, be sure to put the berries in a ziploc bag with 1/4 cup flour and toss.  This keeps the berries from sinking to the bottom in a soggy clump. Then, fold the flour-coated fruit into the batter as the very last step before baking. This coating absorbs some of the liquid released by the fruit as it bakes and keeps the fruit in place until the crumb has set. This works for any fruit called for in a recipe as well as any other ingredients, like nuts, dried fruit, and chocolate chips. You can use this trick when baking muffins, cupcakes, scones, or any quick bread.

Blueberry Breakfast Cake

½ cup butter, room temperature

1 cup sugar, diviided (Save out 1 Tablespoon sugar for topping)

2 tsp. lemon zest or more — zest from 1 large lemon

1 egg

1 tsp. vanilla

2 tsp. baking powder

1 tsp. kosher salt

2 cups fresh blueberries

½ cup buttermilk

Preheat the oven to 350ºF. Cream butter with lemon zest and  sugar until light and fluffy. Add the egg and vanilla and beat until combined.

In a ziploc bag,  toss the blueberries with ¼ cup of flour and set aside.

Combine the remaining flour, baking powder and salt and add to batter  a little at a time, alternating with the buttermilk.  Fold in the blueberries gently.

Grease a 9-inch square baking pan with butter or coat with non-stick spray. Spread batter into pan. Sprinkle with another tablespoon of sugar. Bake for 35 to 45 minutes. Check with a toothpick for doneness and if necessary, return to oven until toothpick comes out clean..

Pulled Pork with Balsamic Honey Sauce

BalsamicHoneyPulledPork

Pulled pork has become a standby dish for our kitchen.  I like to use the slow cooker for easy preparation, and this is one of the easiest recipes since you only need the pork, some seasoning, and water in the crockpot to begin.  The sauce can be made ahead and preheated before serving, but I like to make it just before table time.  There is alot of balsamic vinegar in the sauce, and as it cooks down and begins to thicken, the fragrant aroma makes your mouth water!  This is my version of a recipe I saw featured on FaceBook. This makes a large batch and freezes well.

Pulled Pork with Balsamic Honey Sauce

2 Pork Tenderloins, 2.5 – 3 lbs. total

1 1/4 cups water

1 teaspoon Tony Cachere’s seasoned salt

1/2 teaspoon ground black pepper

(For Balsamic Honey Sauce)

1 cup Balsamic Vinegar

3 cloves garlic, minced

3/4 cup catsup

1/3 cup brown sugar

1/3 cup honey

1 Tablespoon Worcestershire sauce

 

BalsamicHoneySauce

 

Place pork in the bottom of  slow cooker which has been coated with cooking spray. In a bowl, whisk together water, seasoned salt and pepper. Pour mixture over pork.
Cover slow cooker and cook on low for 8-10 hours (or on high for 4-5).

In the last 30 minutes of cooking the pork, combine minced garlic, balsamic vinegar, ketchup, brown sugar, honey, and Worcestershire sauce in saucepan over medium heat. Stir to blend, then bring to a simmer. Cook for 10-15 minutes, or until thickened.
Remove pork from slow cooker to large platter and shred with 2 forks. Pour about 1/2 cup of balsamic sauce over pulled pork and toss to combine.

Serve on regular size or slider buns. Pass extra sauce!

BalsamicHoneyPulledPorkSandwich