Sausage Stuffed Peppadews (Culver receipe)
3 links mild italian sausage
- Preheat grill on HIGH 10 min. Cover grill grates with nonstick grill foil.
- Remove sausage meat from casing; discard casing. Stuff 1/2-1 tsp meat (depending on size of peppadew opening) into each peppadew.
- Reduce grill to MED. Grill stuffed peppadews, sausage-side down, 8-10 min, turning frequently, until peppadews are nicely browned and sausage temp reaches 165 degrees. (Check by inserting thermometer halfway into sausage.)
⅔ cup oil
1 tsp. baking powder
1 tsp. cinnamon
1 cup carrots, grated
½ tsp. salt
1 cup sugar
1 tsp baking soda
1 ¼ cup flour
1 cup grated zucchini, drained
Mix eggs and oil, add dry ingredients, finally add carrots and zucchini- put in greased and floured 8×8 pan. Bake 350 till toothpick comes out clean.
This recipe is light, not too sweet and uses up all that zucchini! This is one of Linda’s favorite cakes.
My herbs are hugh and plentiful…tonight I made a salad and homemade Ranch dressing. I have tried many recipes but this one is really good.
The vinegar and Worcestershire add a great depth- so yummy!
Homemade Ranch Dressing
- 1/2 cup good-quality mayonnaise
- 1/2 cup sour cream
- 1/2 cup buttermilk
- 3 tablespoons fresh minced parsley OR 1 tablespoon dried parsley
- 1 1/2 teaspoons fresh minced dill OR 1/2 teaspoon dried dill
- 1/2 teaspoon apple cider vinegar
- 1/2 teaspoon Worcestershire sauce
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon salt
- Freshly ground black pepper to taste
In a medium bowl, whisk together mayonnaise, sour cream, and buttermilk until smooth. Stir in parsley, dill, vinegar, Worcestershire sauce, garlic powder, onion powder, salt, and pepper. Blend well and adjust seasonings, to taste. Cover and refrigerate for at least 4 hours or overnight. If consistency is too thick, thin out dressing with a splash of additional buttermilk.
- If you don’t have any buttermilk on hand, you can make your own by pouring 1 1/2 teaspoons of lemon juice (or white vinegar) into a 1-cup liquid measuring cup. Fill the measuring cup up to the 1/2-cup line with milk (whole milk is preferred but low-fat/skim milk will work). Allow to sit for 5 to 10 minutes and stir before proceeding with recipe.
- To make Ranch Dip (instead of dressing), use a total of 3/4 cup mayonnaise, 3/4 cup sour cream, and eliminate the buttermilk.
I used a little less spice in the flour but follow exactly and you will have the tastiest, cruchest chicken sandwich you have ever had. Puts Chick-fil-a to shame. Ina said it is her take of Shake Shack’s chicken sandwich. Only downside- you do have to deep fry which is smelly and messy but so worth it. I uised chicken tenders instead of breasts- still pounded even and cooked 4 minutes instead of 5 minutes.
Fried Chicken Sandwiches
2 cups buttermilk, shaken
1 shallot, peeled, halved lengthwise, and thinly sliced crosswise
2 garlic cloves, smashed
1 jalapeno pepper (with seeds), halved lengthwise
Kosher salt and freshly ground black pepper 3 small skinless, boneless chicken breasts (6 ounces each)
3 1/2 cups all-purpose flour
4 teaspoons baking powder
2 1/2 teaspoons smoked Spanish paprika 1 teaspoon cayenne pepper
1 teaspoon celery salt
2 (48-ounce) bottles canola oil
6 potato hamburger buns, toasted, for serving
Buttermilk Herb Mayo, recipe follows, for serving
6 Bibb lettuce leaves
Kosher dill pickles, such as Claussen, thinly sliced, for serving
Buttermilk Herb Mayo:
1 cup good mayonnaise, such as Hellmann’s 2 tablespoons buttermilk, shaken
1 teaspoon good white wine vinegar
2 tablespoons thinly sliced scallions, white and green parts
1 tablespoon minced fresh parsley
1 tablespoon minced fresh chives
1/8 teaspoon minced fresh thyme leaves Kosher salt and freshly ground black pepper
1. In a large bowl, whisk together the buttermilk, shallot, garlic, jalapeno, 2 teaspoons kosher salt, and
1 teaspoon black pepper. Place the chicken breasts between 2 pieces of parchment paper and, with a rolling
pin or a meat mallet, pound them until they are evenly 1/2 inch thick. Slice each piece of chicken in half crosswise so you have 2 pieces approximately the same size. Place the chicken in the marinade, making sure each piece is well coated, cover with plastic wrap, and refrigerate for at least 8 hours or up to (but not more than) 24 hours.
2. When ready to cook the chicken, preheat the oven to 300 degrees. Set a wire rack on a sheet pan and place them in the oven.
3. In a large bowl, whisk together the flour, baking powder, paprika, cayenne pepper, celery salt, 1 tablespoon kosher salt, and 1 1/2 teaspoons black pepper and set aside.
4. Pour oil into a medium (9-inch round by 4 1/2-inch high) Dutch oven, such as Le Creuset, until it is 2 inches deep. Clip on a candy thermometer and heat the oil over high heat until it reaches 350 degrees F. Meanwhile, lift the chicken from the marinade, dredge it in the flour mixture, submerge it again in the marinade, then again in the flour mixture, lightly shaking off the excess. Transfer the chicken to a plate or sheet pan until ready to fry.
5. When the oil is 350 degrees F, carefully lower 3 pieces only into the oil with tongs and adjust the heat to keep the oil at 350 degrees F. Don’t crowd the chicken! Cook for 5 minutes, turning once to brown evenly. With a slotted spoon, transfer the chicken to the sheet pan in the oven to keep warm. Repeat with the remaining chicken. Sprinkle all the chicken with salt and keep warm for up to 15 minutes, until ready to serve.
6. To assemble, place the bottom of each bun on a plate, spread with some of the Buttermilk Herb Mayo, then a lettuce leaf, 4 pickle slices, then a piece of chicken. Spread the underside of the top bun generously with more of the mayo and place on top of the chicken, mayo side down. Serve while the chicken is still warm.
Buttermilk Herb Mayo:
7. Whisk together the mayonnaise, buttermilk, vinegar, scallions, parsley, chives, thyme, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a medium bowl. Cover and refrigerate until ready to use.
Can’t buy cavatelli in Missouri so I guess I have to make it! Ordered a machine from Amazon- it came and was plastic (picture showed wood wheels) so I returned it and bid on an old fashion machine (no longer made) on E-bay. Hard to believe that dinner could come from flour and water. Brings back memories of Mary Steve! It was very good.
Brown Butter Stone Fruit Compote:
Lemon Ricotta Pancakes:
For the fruit compote: Add the butter to a high-sided saute pan over medium heat and allow to brown. Once browned, add the apricots, plums, nectarines, peaches, sugar and vanilla bean. Stir to combine and cook until the fruit softens and the sugar has dissolved, 15 to 20 minutes. Remove the vanilla bean before serving.
For the amaretto syrup: Pour the amaretto into a saucepan and heat through over medium heat. Keep warm.
For the pancakes: Combine the flour, sugar, baking powder and salt in a medium bowl. In a large bowl, whisk the ricotta, eggs, milk, lemon zest and juice. Add the dry ingredients to the wet ingredients and mix until just combined.
Heat a large saute pan over a medium flame. Once heated, add 1 tablespoon of the butter. After the butter stops bubbling, pour most of it out of the pan and gently wipe the pan with a dry paper towel, leaving a thin film of fat. With a large spoon, gently ladle pancake batter into the pan, about 2 tablespoons per pancake. Cook the pancakes until bubbles begin to appear on top, 2 to 3 minutes. Flip and cook on the reverse side, about another 2 minutes. Add more butter to the pan as needed.
Layer the pancakes on a platter with the fruit compote between each layer. Top with more compote and drizzle with amaretto syrup just before serving.
I cheated (did not have ricotta) so I added lemon juice and zest to a pancake mix (Classic Cup- KC’s best). I cut the recipe in half- used 1 fruit of each (just Linda and I) and only about 1/8 Amaretto (just a drizzle). If your fruit is really sweet- I’d cut the sugar down as well. I am not a cooked fruit person so I made sure there was some texture still in the fruit- this is excellent!
(Recipe from Guy’s Ranch Kitchen- Eric Greenspan)
Had to replace several beds this year as the wood rotted. The main bed was replaced with cinder block and then 4 metal beds.
I planted zucchini, yellow squash, spaghetti squash and cucumbers in the back bed- most died as our weather went from spring to 90 degrees! We replaced several plants. Also planted an asparagus bed and rhubarb bed. We have 6 different peppers, broccoli, eggplant, 2 kinds of cabbage, onions, shallots, several lettuces, kale, spinach and 12 tomatoes, san marzano’s and 3 grape tomatoes. We also put in chard, dill, basil, chives, parsley, mint.
I made my first homemade Ranch with our herbs in it! Yummy! This is a recipe from Magnolia Table by Joanna Gaines.
Light and fluffy sweet cream ricotta pancakes that will literally melt in your mouth! Author: Melissa Stadler, Modern Honey Recipe
1 cup Ricotta Cheese
¾ cup Buttermilk
1 teaspoon Vanilla
1 cup Flour
4 Tablespoons Sugar
½ teaspoon Baking Powder (can use 1 teaspoon if you want a thicker pancake)
¼ teaspoon Salt Butter (for skillet)
1. In a large bowl, mix ricotta cheese, buttermilk, eggs, and vanilla until combined. 2. Carefully fold in flour, sugar, baking powder, and salt and stir until just combined, avoiding over mixing. 3. Heat skillet over medium heat. Place pat of butter onto skillet and wait for it to sizzle.Pour batter in ½ cup portions and cook until golden brown on each side.
Berry Maple Syrup: In saucepan over medium low heat, add butter and let it melt.
Add syrup and berries and heat for about 34 minutes until it starts to bubble.
Remove from heat and serve with pancakes.
Made with my homemade ricotta- YUMMY! Less guilt eating pancakes that have protein in them and little sugar.
Tried to recreate mom’s dinner from Maitre D’.
“Ricotta Gnocchi, house made, butternut squash, sage brown butter”
Liked the Gnocchi, got a great scalded on the brown butter, squash was good but I thought the dish was too rich- I would like the Gnocchi and butter and call it a day!
1 gallon whole milk
1 cup cream
1 quart buttermilk
In a very large, heavy duty pot add the milk, cream and buttermilk. Heat over medium/low heat stirring only occasionally so the milk doesn’t scorch on the bottom of the pan. On the pot, clip on a candy thermometer or use an instant read thermometer. Heat the milk mixture to 200 degrees F. Remove from the heat and let the mixture stand for 30 minutes. Place a wire mesh strainer over a very large bowl or pot. Pour the mixture through a wire mesh strainer that has been lined with 4 layers of cheesecloth. Gently stir the curd to release the liquid or whey from the ricotta. Cover the ricotta completely with the ends of the cheesecloth. Leave in the strainer and place in the refrigerator overnight or for 24 hours. Transfer ricotta to an airtight container and refrigerate until ready to use. Ricotta will last for about 7-10 days. Yield: 3 – 3 1/2 lbs.
I will then turn it into Ricotta Gnocchi (It has to sit in fridge for 24 hours). Going to try store bought ricotta and homemade to see the difference. The difference in taste is very noticeably as well as the texture. Homemade is wonderful and so easy.
I will also try Ricotta Pancakes- heard they are wonderful and full of protien. Homemade ricotta is suppose to be very smooth and wonderful tasting- I’ll let you know how this endeavor turns out!
I will use the whey to make…Crusty Bread.