Thai-Style Pork Stew
- 2 pounds boned pork loin, cut into 4 pieces
- 2 cups (1 x 1/4-inch) julienne-cut red bell pepper
- 1/4 cup teriyaki sauce
- 2 tablespoons rice or white wine vinegar
- 1 teaspoon crushed red pepper
- 2 garlic cloves, minced
- 1/4 cup creamy peanut butter
- 6 cups hot cooked basmati rice
- 1/2 cup chopped green onions
- 2 tablespoons chopped dry-roasted peanuts
- 8 lime wedges
- To prepare stew, trim fat from pork. Place pork and next 5 ingredients (pork through garlic) in an electric slow cooker. Cover with lid, and cook on low-heat setting for 8 hours. Remove pork from slow cooker, and coarsely chop. Add peanut butter to liquid in slow cooker; stir well. Stir in pork.
- Combine stew and rice in a large bowl. Top each serving with onions and peanuts; serve with lime wedges
I stole this recipe off of Kelly’s Pinterest page and it has quickly become one of Andy’s favorite chicken dishes. According to him, this dish is worthy of plate licking… 🙂
Bourbon Street Chicken
2 lb of boneless chicken cut into bite size pieces
1 tablespoon olive oil
1 garlic clove crushed
1/4 teaspoon ginger
3/4 teaspoon crushed red pepper
1/4 cup of apple juice
1/3 cup of light brown sugar
2 tablespoons ketchup
1 tablespoon cider vinegar
1/2 cup of water
1/3 cup of soy sauce
1 tablespoon of cornstarch
Your choice of rice, we like yellow.
Heat oil in a large skillet. Add chicken pieces and cook until lightly browned. Remove chicken.
Add remaining ingredients, heating over medium heat until well blended and dissolved.
Add chicken and bring to a hard boil.
Reduce heat and simmer for 20 minutes uncovered.
Serve over hot rice.
I asked Andy what kind of cake he would like me to make him, and his response was Lemon Cake with Icing, you know just like the one at Starbucks: cool, moist, and delicious! So, I cruised through a few food blogs and came across this recipe from www.picky-palate.com. He loved it! He says, “I don’t think I have actually ever had a favortie cake…but this might be it!” This was a great find…thanks Jenny. 🙂
Starbuck’s Iced Lemon Pound Cake Copycat Recipe
1 box yellow cake mix
1 box of instant Lemon pudding mix
1/2 cup vegetable oil
4 large eggs
1/2 cup milk
8 ounces sour cream
6 tablespoons freshly squeezed lemon juice
2 1/2 cups powdered sugar
5-6 tablespoons freshly squeezed lemon juice
1. Preheat oven to 350 degrees F. and spray pan generously with cooking spray.
2. Place all cake ingredients in no particular order into stand or electric mixer, beating until well combined, about 1 1/2 minutes. Pour batter into pan and spreading evenly. Bake for 35-45 minutes, until golden brown and cooked through. Remove and let cool for 15 minutes before removing from pan.
3. To prepare icing, place powdered sugar into a large bowl. Drizzle in lemon juice stirring until smooth and thick. Should be a good drizzling consistency. Drizzle icing over cakes and let set for 20 minutes for a firm icing. Otherwise slice while still wet if desired.
Note: You can make this same recipe into cupcakes, small loaves and even a layered cake. Adjust baking time accordingly.
Andy loves to eat breakfast and to help him out a little in the mornings I picked this recipe so that I could prepare it in advance, slice it up, and have it ready to go. All he has to do is pop it in the microwave to heat it up. He loves frittatas, kale and chorizo so I figured I couldn’t go wrong… 🙂
- 3 Tbs EVOO
- 1/2 lb chorizo, cut into small dice
- 1 large onion, thinly sliced
- 8 large eggs
- 1/2 cup whole milk
- 1 Tbs. all-purpose flour
- kosher salt and pepper freshly ground
- 1/2 lb kale, trimmed, cooked until tender in salted water, squeezed dry, and coarsely chopped
- 1/2 teaspoon pimenton (Spanish paprika)
Heat 1 Tbs of the olive oil in a 10-inch ovenproof anodized aluminum or nonstick skillet over medium heat (I used a cast iron skillet). Add the chorizo and onions and cook, stirring frequently, until the chorizo is browned and the onions are tender. Let the mixture cool slightly (it can be arm when added to the eggs, but no piping hot).
Heat the oven to 350 degrees. In a bowl, whisk the eggs with the milk, flour (don’t worry if the flour forms small lumps), 1 1/2 tsp. salt, and several grinds of pepper. Combine the chorizo, onions, prepared kale, and pimenton with the egg mixture, folding them in gently.
Wipe out the skillet, pour in the remaining 2 Tbs. olive oil, and return the pan to medium heat. When the oil is hot, add the egg mixture, spreading everything evenly. Reduce the heat to low, cover, and cook until the eggs are set about 1 inch in from the sides of the pan, 8 – 12 minutes. Uncover the pan and transfer the frittata to the oven. Bake until the top is puffed and completely set, another 15 to 25 minutes.
Remove the pan from the oven and run a rubber spatula around the sides of the pan to loosen the frittata. Slip it out of the pan and onto a cutting board. Let the frittata cook for at least 10 minutes before cutting. Sever warm or at room temperature.
(We loved the flavor of this dish!)
- Peanut Oil for frying
- 2 pounds fresh okra, stem ends removed and sliced 1/2 inch thick
- 1 cup buttermilk
- 1 cup plus 2 tablespoons all-purpose flour
- 3/4 cup stone-ground cornmeal
- 4 teaspoons seasoned salt
- 1 tablespoon cornstarch
In a large dutch oven, pour oil to a depth of 2.5 inches. Heat oil until a candy or frying thermometer registers 350 degrees. In a large bowl, combine okra and buttermilk; let stand for 15 minutes.
In a medium bowl, whisk together flour, cornmeal, seasoned salt, and cornstarch.
Working in batches, drain okra, and dredge in flour mixture. Using a spider skimmer or long-handled slotted spoon, lower okra into hot oil; fry for about 4 minutes or until golden brown.
The tagline for this recipe, found on page 106 of Everyday Feasts, is “A refreshing fruit-filled twist on a classic recipe” and I couldn’t agree more. Fruit is grown here year round and if you just ask around I am certain that most anyone who cooks can direct you to a local farmers market. One of our personal favorites is Parksdale, over in Plant City. It is well known throughout Central Florida and has even been featured in Food Network Magazine for its Famous Strawberry Shortcake. The prices are cheap and you never know what you are going to stumble across. Last summer I bought and entire basket of Georgia peaches (about 25) for 6.99 and towards the end of strawberry season you can pick up a full flat for near the same price, maybe higher or maybe even lower. So what do you do with all of this fruit???…you make pound cake! You’ll see from the pictures below that this recipe is versatile enough to use any fruit of your liking….Bon Appétit!
Peach Pound Cake
- 3 cups flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup (2 sticks) butter, softened
- 2 cups sugar
- 4 cups eggs
- 1 teaspoon vanilla extract
- 2 cups chopped peaches
Preheat the oven to 325 degrees. Grease a 10-inch Bundt pan generously with butter and sprinkle with sugar, shaking out the excess. Combine the flour, baking powder and salt in a bowl. Cream the butter and sugar in a mixing bowl until light and fluffy. Add the eggs 1 at a time, beating well after each addition. Add the vanilla and beat well.
Add the flour mixture gradually, beating constantly until blended. Fold the peaches into the batter, spoon into the prepared Bundt pan. Bake for 60-70 minutes or until golden brown and a wooden pick inserted near the center comes out clean. Cool in the pan for 10 minutes. Invert onto a wire rack to cool completely.
When I think about the West Coast of Florida, one of the first things that comes to mind is “Fish”. There is never a shortage of fish here in the Tampa Bay area, and one of the best things is that you can get it fresh…catch it yourself or buy it right off the dock.
A while back ago we came upon one of the best “straight off the dock” fish markets while having lunch in Bradenton at The Cortez Kitchen, the Cortez Fish Market. They are located in the same parking lot and the prices are very very reasonable for the fish being so fresh. We wandered into the market, and in addition to the fish they have a full array of spices. My husband loves fish and I am constantly trying to think of new ways to cook it for him. I spotted the lemons and knew that piccata was it.
I am a personal fan of the recipe “Grouper Piccata” found on page 82 of Capture of Coast. The recipe is easy and the fish is delicious. Since then I have made this dish for my mother, my father-in-law, my next door neighbor and everyone has loved it…Hopefully you will too …. :O) Bon Appétit!
- 1 pound fresh grouper
- ½ cup all-purpose flour
- Pinch of salt and pepper
- 3 tablespoons olive oil
- 1 egg, beaten
- ¼ cup white wine
- Zest and juice from one lemon
- 1 garlic clove, minced
- ¼ cup (1/2 stick) butter
- 3 tablespoons capers
- Salt and pepper to taste
Preheat the oven to 350 degrees. Rinse the fish and pat dry. Mix the flour with a pinch of salt and a pinch of pepper in a shallow dish. Heat the olive oil in a nonstick skillet over medium heat. Dip the fish in the beaten egg and dredge in the flour mixture to coat. Place in the skillet. Sear for 1 to 2 minutes on each side until golden brown. Place the fish on a baking sheet, reserving the drippings in the skillet. Bake for 5 to 7 minutes or until the fish is nearly cooked through. Add the wine, lemon zest, lemon juice and garlic to the reserved drippings in the skillet. Simmer until the mixture is reduced by half, stirring constantly. Stir in the butter and capers. Heat until the butter melts, stirring constantly. Return the fish to the skillet. Cook for 2 to 3 minutes or until the fish flakes easily. Sprinkle with salt and pepper to taste. Place the fish on two serving plates and spoon the sauce over the top.