For Thanksgiving we served “Smoked Turkey Breast with Cajun Infused Spices” which we cooked in my brand new tabletop smoker purchased at Buc-ee’s — that Texas mega-road gas station and convenience store highway stop. The turkey was delicious; but what stole the show was the “Chipotle Chili” made with some of the leftover turkey breast. The chili recipe is a creation of my brother and his college-aged daughter. They did some cooking while they were quarantined in their Boston home this past summer during the pandemic. I believe that this dish is a “throw in the pot” stew made with ingredients which they found while sorting through their kitchen cupboard. Well, they got the seasonings just right and the chili has a great “Cajun kick’ proving that Yankees can indeed cook seasoned dishes. And it is a very healthy recipe which includes carrots, black beans, tomatoes and ground turkey rather than beef. I made the chili using leftover turkey. Here’s what I did to make this very, very easy chili recipe. But first, I must tell the Texas Buc-ee’s story and brag about my smoker.Continue reading
Last summer, I took a trip back to the Shenandoah Valley of Virginia for my high school class reunion. In addition to visiting with classmates whom I hadn’t seen in years, I made time to stop at the town’s farmers market. It is interesting that the farm vegetables which are ripe in Virginia are several months behind the ones that are ripe locally in Louisiana. Carrots, potatoes, beets and early English peas filled the stands in the market in Virginia in June. Of course, I brought back some of these vegetables. Although it is now winter again, some of these vegetables –such as carrots — are easily available all year around.
Thanksgiving is quickly approaching and it is time to bring out favorite and traditional family recipes. Brussels spouts is a vegetable which matures in the autumn and is often featured in Thanksgiving menus spreads of food magazines. My recipe for “Saucy Brussels Sprouts” is a family favorite which we have served for years. The recipe originated in the Parade Magazine of the Washington Post newspaper. It is very easy to prepare and includes boiled Brussels sprouts served with a creamy sauce.
I really can’t remember a Sunday dinner meal when I was growing up without creamed sweet peas especially during the summer months. It was truly a farm to table dish because the peas were picked from my parent’s very large garden that morning and served at the noon meal. Fresh creamed sweet peas have a delicious flavor that can’t be described. You have to shell and cook some yourself to get the idea. When I found sweet peas at the Shenandoah Valley farmers market in June, I had to purchase some to cook.
Beef Shish Kabobs is a great recipe for the Memorial Day Weekend. My family made these kabobs on camping trips years ago. The first time we made this recipe, we couldn’t believe how tender and flavorful was the meat. The perfect supper cooked over an open fire under the mountain skies of the Blue Ridge Parkway or at home grilled on a charcoal pit. This simple recipe is one that I’ve stored away all these years. When a friend recently served kabobs at his daughter’s graduation party, I remembered our family recipe.
Why make “Chopped Chicken Liver?” Because it is a traditional food often served at Jewish holidays including Passover. This holiday is celebrated with a special dinner and it will soon be here. Plus, my recipe for “Chopped Chicken Liver” is delicious. Other than the high cholesterol content, chicken livers are very nutritious; rich in iron and many vitamins.
I happened to mention to a friend that I was looking for recipes which use fresh Louisiana strawberries for my blog. She replied by saying that she has a great recipe which she makes every Easter using local strawberries. Bonnie shared her family tradition and recipe for “Miniature Strawberry Cheesecakes”. It’s a delightful recipe. Surely everyone will love to eat it!
For Valentine’s Day, I have a simple cookie recipe from my grandmother Ida Belle. She was born in the late 1800’s on an Iowa farm where everything was homemade. I have fond memories of visiting the family farm in the summertime: fresh air, corn fields, and cool water directly from their well. Life seemed simpler then. Grandma liked to bake and Angel Crisps is one of her recipes. Continue reading
When we held the estate sale of our parent’s home, one item that we didn’t sell was my mother’s heavy marble slab that she used for making candy. She made the best Peanut Brittle every year at the Christmas holiday season. I kept the marble slab and recently located her Peanut Brittle recipe. Here’s my attempt to duplicate it.
When we asked our cousins to suggest favorite family recipes for our Snavely-Blough reunion; Peg and Tim nominated Corn Pudding. It was Tim’s grandmother’s recipe and the corn dish was a perfect fit for our Iowa reunion. Grandma Jackie’s Corn Pudding was delicious. Continue reading