Monday, April 29, 2013

Great Finger Food - Garlic Cheese Roll

This cheese roll recipe is great to prepare and bake ahead of time for a get together.


2 1/2 cups of flour
1 cup of soft butter
1 cup of dairy sour cream
3 cups of shredded cheddar
garlic salt

1.  Combine butter,  sour cream and flour
2.  Divide dough into 4 sections, wrap in wax paper and chill
3.  Roll out each section on floured surface to 6 x 12
4.  For each section, sprinkle with garlic salt and then 3/4 cup of cheese
5.  Roll each section leaving 12 inches long and secure edges
6.  Place on baking sheet with seam down
7.  With a sharp knife, cut 7-9 one inch slits diagonally across top of roll
8.  Sprinkle with garlic salt and paprika
9.  Bake at 350 for 30-35 minutes
10.  Cut in thin pieces for a delicious finger food

Saturday, April 27, 2013

Pork Ribs in Slow Cooker

My family loves these caribbean spiced ribs.   An easy dinner to cook while you are busy with other things through the day.   Add the corn and avocado salad previously posted and you will have a great meal!

Wednesday, April 24, 2013

Light and Delicious - Corn and Avocado Salad

2 cups of fresh corn kernels (about 4 ears)
1 Tbsp. of Olive Oil
1 container cherry tomatoes
1 cucumber
1/2 cup of thinly sliced radishes
1/3 cup Champagne vinegar
1/4 cup additional olive oil
1 large shallot, finely chopped
2 tsp mustard
1 tsp salt
1 tsp black pepper
2 avocados, chopped
1 hand full of  fresh basil leaves, torn

1.  Preheat oven to 450 degrees
2.  Toss the corn with 1 Tbsp. of olive oil and spread in single layer in a baking pan - Bake at 450 degrees for 7-8 minutes, then cool for 10 minutes
3.  Combine corn, tomatoes, and next 2 ingredients
4.  Mix together vinegar and next 5 ingredients in a large bowl; add tomato mixture and coat well. 
5. Chill ahead before adding Avocado and basil....can chill ahead up to 24 hours
6. Gently stir in Avocado and top with torn basil just before serving

Tuesday, April 23, 2013

Simple Berry Pies

2  6oz packages fresh raspberries
1 cup fresh strawberries
1/2 cup sugar
2 Tbsp. cornstarch
1/2 tsp. almond extract
2 packages of refrigerated pie crust
2 Tbsp.  butter, cubed
1 large egg yolk
1 Tbsp. sugar

1.  Preheat oven to 425 degrees
2.  Toss together first 5 ingredients
3.  Unroll pie crusts and cut into 10 rounds; if you have them, fit into 10 lightly greased 3 inch tart pans; otherwise, you can fold over. 
4.  Spoon berry mixture into rounds and dot with butter or place tops on the 10 rounds. 
5.  Whisk together egg yolk and 1 Tbsp. of water.  Brush tops of rounds or folds with egg yolk mixture and sprinkle with sugar.
6.  Bake at 425 degrees for 24 - 26 minutes.

Wednesday, April 17, 2013

The Best Pulled Jerk Sandwiches

The southeast is well known for it's good barbecue!   We love pulled pork sandwiches and here is our favorite recipe: 


2 1/2 lbs of boneless pork
1 tablespoon of Jamaican jerk seasoning
1/4 teaspoon of thyme
1/2 cup of chopped onion
1 cup of coke - I use diet coke
2 cups of barbecue sauce


1.  Spray slow cooker with cooking spray
2.  Rub seasonings to pork
3.  Place in slow cooker and sprinkle with onion
4.  Poor cola over pork
5.  Cover and cook on low for 8-10 hours
6.  Remove from slow cooker and use 2 forks to pull meat to shreds.  Return to cooker with 1/2 cup of the juices from slow cooker and stir in barbecue sauce.
7.  Increase slow cooker setting to high and cook 30 to 45 min longer.  
8.  Spoon onto buns and enjoy!

Serving Suggestion:  Serve with coleslaw and corn on the cob

Tuesday, April 16, 2013

Tom Ka Gai Soup - A Family Favorite

My family loves Thai food. I particularly enjoy the soups. This soup recipe took awhile to perfect, but I did get it and it is now a favorite at our house.


A Quick and Delicious Recipe - Shrimp with Artichokes and Whole Wheat Pasta


1/3 cup olive oil
1 small onion, minced
1 tablespoon capers in salt, rinsed and minced
1 teaspoon hot red pepper flakes or to taste
One 9-ounce box frozen artichoke hearts, defrosted and cut in half.
1 cup fresh or frozen peas
1 teaspoon oregano
2 tablespoons fresh lemon juice
2 cups cooked small shrimp
1/2 cup diced sundried tomatoes in oil
Salt to taste
Grinding black pepper to taste
1/2 pound whole wheat penne or fusilli, cooked al dente


In a large sauté pan heat the olive oil over medium heat until it begins to shimmer. Stir in the onion, capers and pepper flakes. Cook until the onions soften. Stir in the artichokes, peas, oregano, and lemon juice and cook 2 minutes. Stir in the shrimp and tomatoes and cook a couple of minutes just to heat through. Add salt and pepper to taste.

Combine the sauce with the pasta and serve.