favorite recipes

[graytonrbust]

Looking for a few new recipes to use while I am at Grayton next week, I was wondering if others were on the same search?
So, if anyone has any wonderful recipes that they would like to pass along, such as anything to do with seafood & drinks, non-alcoholic as well as alcoholic, please pass them along.


I plan on crabbing one day while there and my sis is going to fish, we thought it would be fun to try some new recipes, as well as our old favorites.

[Donna]

Here is our favorite shrimp recipe when we are at Conch Out. It is easy to make and to clean up, plus the house doesn't smell like shrimp the rest of the week. I make the sauce a day or more ahead of time. We use this recipe for a surf 'n' turf dinner, buying filet mignons at a wonderful meat market just west of Panama City Beach. It is called The Carousel Meat Market and these are the best steaks I've ever had. (If this doesn't come through on the message board forum, I will send in in an attachment with private e-mail message. Have fun at Grayton. We can't get down there until October this year, but will have two weeks then and another two over the Christmas holiday.

[graytonrbust]

We use this recipe for a surf 'n' turf dinner, buying filet mignons at a wonderful meat market just west of Panama City Beach. It is called The Carousel Meat Market and these are the best steaks I've ever had. (If this doesn't come through on the message board forum, I will send in in an attachment with private e-mail message. Have fun at Grayton. We can't get down there until October this year, but will have two weeks then and another two over the Christmas holiday.

Thanks so much... I know the Carousel, shopped there many times.
I am sure we will use this recipe, it looks wonderful.

[Smiling JOe]

I have two drink recipes for you, both of which I created.

Magnolia (non-alcoholic version of a Mimosa)
3 parts Fresca
1 part Orange Juice
Pour in tall glass over ice and garnish with slice of lime.


Smoothie
1 part Kettle One Vodka
2 parts Fresca
1 part Orange Juice
Serve in tall glass over ice. Stir. (do not shake b/c Fresca will spew.)

[kurt]

GRAYTON BEACH GROUPER SOUP

4 servings

1 1/2 lbs. Florida grouper fillets
1 teaspoon ground thyme
1 teaspoon paprika
1 teaspoon ground marjoram
non-stick cooking spray
1 teaspoon ground savory
2 15-ounce cans tomato sauce
1 cup chopped green onions
8 ounces sliced, fresh mushrooms

Cut fillets in pieces, approximately 2" x 2"; toss with paprika.
Lightly oil large skillet with cooking spray; brown fish on medium-high until it flakes easily when tested with a fork.
Remove from heat, set aside and keep warm.
In the same skillet combine tomato sauce, mushrooms, thyme, marjoram and savory; simmer on medium-low heat until mushrooms are tender.
Divide tomato sauce mixture evenly into four soup bowls; add fish and top with green onions.

[kurt]

SoWal Gazpacho

8 large tomatoes
2 cucumbers
1 large green bell pepper
1 large yellow bell pepper
1 small purple onion
1 jalapeno pepper, seeded
1 large garlic clove
1 (32-ounce) bottle vegetable juice
1/3 cup red wine vinegar
1 tablespoon grated lemon rind
¼ cup fresh lemon juice
2 teaspoons salt
1 teaspoon paprika
2 to 3 teaspoons hot sauce
Toppings: sour cream, avocado slices, croutons, boiled shrimp, chopped fresh cilantro, chopped fresh mint
Garnish: green and yellow baby tomatoes, fresh basil sprigs

PEEL tomatoes and cucumbers. Cut tomatoes, cucumbers, bell peppers, and onion into quarters. Remove and discard cucumber and bell pepper seeds.
PROCESS vegetables, jalapeno pepper, and garlic in a blender or food processor until almost smooth, stopping to scrape down sides. Transfer mixture to a large bowl, and stir in vegetable juice and next 6 ingredients. Cover and chill, stirring often, 8 hours. Serve with toppings, if desired. Garnish, if desired.
Yield: 12 ½ cups.
Prep: 20 min., Chill: 8 hrs.

[kurt]

Grilled Corn with Jalapeno-Lime Butter

½ cup butter, softened
2 jalapeno peppers, seeded and minced
2 tablespoons grated lime rind
1 teaspoon fresh lime juice
6 ears fresh corn
1 tablespoon olive oil
2 teaspoons kosher salt
1 teaspoon freshly ground pepper

COMBINE first 4 ingredients, and shape into a 6-inch log; wrap in wax paper, and chill 1 hour.
RUB corn with olive oil; sprinkle evenly with salt and pepper.
GRILL corn, covered with grill lid, over high heat (400º to 500º), turning often, 15 to 20 minutes or until tender. Serve with flavored butter.
Yield: 6 servings.
Prep: 25 min., Chill: 1 hr., Grill: 20 min.

[graytonrbust]

:clap_1: THANKS GUYS, THEY ALL SOUND WONDERFUL.

[phdphay]

Food and recipes - my daughter's and my specialty! Check out http://webpages.charter.net/driddle/beachrecipes.doc and you won't be disappointed.

[graytonrbust]

Food and recipes - my daughter's and my specialty! Check out http://webpages.charter.net/driddle/beachrecipes.doc and you won't be disappointed.

My mouth is watering....those recipes look wonderful.
Thanks:clap_1:

[Paula]

Since there's nothing more we can do about Dennis other than wait to see what happens today, my mind has shifted to recipes. Here's a recipe I use for crockpot gumbo. I got it off the Internet and have made it several times. Let me know what you think if you make it. (when I'm really lazy, I just buy the frozen chopped onions and peppers and use those...). It's nice to put all the stuff in the crockpot, spend the day at the beach and doing other things, then come home and have a meal waiting for us (other than the rice). And the left overs are very good, too.

Paula

SLOW COOKER GUMBO
INGREDIENTS:
• 3 tablespoons all-purpose flour
• 3 tablespoons oil
• 1/2 pound smoked sausage, cut into 1/2 inch slices
• 3/4 to 1 pound boneless chicken thighs, cut in bite-size pieces
• 1 1/2 to 2 cups frozen cut okra
• 1 cup chopped onion
• 1/2 cup chopped green bell pepper
• 3 cloves garlic, minced
• 1/4 teaspoon ground cayenne pepper, or to taste
• 1/4 teaspoon ground black pepper
• 1 can (14.5 ounces) diced tomatoes, undrained
• 1 cup frozen medium shrimp, cleaned and cooked
• 1 1/2 cups uncooked regular long-grain white rice
PREPARATION:
In small saucepan, combine flour and oil; mix well. Cook, stirring constantly, over medium-high heat for 5 minutes. Reduce heat to medium-low; cook, stirring constantly, about 8 to 12 minutes or until mixture turns a light red-brown.
Place flour and oil mixture in 3 1/2 to 4-quart crockpot. Stir in all remaining ingredients except shrimp and rice. Cover and cook on LOW for 7 to 9 hours. Add cooked shrimp to the gumbo; mix well. Cover and continue to cook on LOW for 20 minutes longer. Meanwhile, cook rice according to package directions. Serve gumbo over hot cooked rice.

[Sea Turtle]

I'm with you, Paula! I use my crock pot a lot ... especially at the beach. I don't want to spend too much time cooking and the kitchen stays cool. Here is a simple but yummy chicken recipe:


Chicken and Stuffing
From Fix It and Forget It for Entertaining

4-6 skinless, boneless chicken breasts
1 can 98% Fat Free Cream of Chicken or Celery Soup
6 oz pkg Herb Stuffing mix by Pepperidge Farm
1 1/4 cups water
2 Tbsp melted butter
1 can Italian green beans, drained

1. Spray slow cooker pot w/ Pam.
2. Place chicken in pot and spoon can of soup over it.
3. Combine stuffing mix, water and melted butter and sprinkle over chicken.
4. Cover pot. Cook on LOW for 6 hours. Don't peak!
5. Put green beans over the stuffing.
6. Cover and cook on LOW for 45 more minutes or until beans are heated through.

[Sea Turtle]

Here is one of the most sinful yet simple desserts you can make:

Sea Turtle Bars

1 box (12 oz) vanilla wafers (Nilla brand ONLY)
3/4 cup melted butter (not margarine)
1 bag (10 oz) chocolate chips
1 cup chopped pecans
1 jar (12 oz) carmel ice cream topping

1. Crush Nilla Wafers - put them in a zip lock bag and pound away.
2. Mix crumbs with melted butter and press into a greased 13 x 9 inch pan.
3. Sprinkle with chocolate chips and nuts.
4. Drizzle the carmel topping over the top.
5. Bake at 350 for 13 - 15 minutes. Cool then chill before cutting.

[Paula]

I'm with you, Paula! I use my crock pot a lot ... especially at the beach. I don't want to spend too much time cooking and the kitchen stays cool. Here is a simple but yummy chicken recipe:


Chicken and Stuffing
From Fix It and Forget It for Entertaining

4-6 skinless, boneless chicken breasts
1 can 98% Fat Free Cream of Chicken or Celery Soup
6 oz pkg Herb Stuffing mix by Pepperidge Farm
1 1/4 cups water
2 Tbsp melted butter
1 can Italian green beans, drained

1. Spray slow cooker pot w/ Pam.
2. Place chicken in pot and spoon can of soup over it.
3. Combine stuffing mix, water and melted butter and sprinkle over chicken.
4. Cover pot. Cook on LOW for 6 hours. Don't peak!
5. Put green beans over the stuffing.
6. Cover and cook on LOW for 45 more minutes or until beans are heated through.

Thanks, Sea Turtle. I'll definitely try this when I'm there next week (I'll also make the gumbo). I really don't like to cook much when at the beach (too hot, too lazy). Sounds like a tasty recipe for a family.

Best,
Paula

[Paula]

I'm with you, Paula! I use my crock pot a lot ... especially at the beach. I don't want to spend too much time cooking and the kitchen stays cool. Here is a simple but yummy chicken recipe:


Chicken and Stuffing
From Fix It and Forget It for Entertaining

4-6 skinless, boneless chicken breasts
1 can 98% Fat Free Cream of Chicken or Celery Soup
6 oz pkg Herb Stuffing mix by Pepperidge Farm
1 1/4 cups water
2 Tbsp melted butter
1 can Italian green beans, drained

1. Spray slow cooker pot w/ Pam.
2. Place chicken in pot and spoon can of soup over it.
3. Combine stuffing mix, water and melted butter and sprinkle over chicken.
4. Cover pot. Cook on LOW for 6 hours. Don't peak!
5. Put green beans over the stuffing.
6. Cover and cook on LOW for 45 more minutes or until beans are heated through.


Well, Sea Turtle. I tried this recipe today and we just finished it and it was AMAZING! Very easy and we were due for a new recipe. Kids loved it. Grown-ups loved it. If you or anyone have any other great crockpot recipes, please pass them on. I submitted my crockpot gumbo which is excellent as well, but don't know if anyone tried it. I'd like to try a crock pot pot roast but haven't tried that yet.

This chicken recipe will become a family classic.

Thanks.

[CastlesOfSand]

Ok...... now I'm really hungry!!!! These recipes sound soooo good!! I just might have to try them here in Texas! :clap_1: Great Thread!!

[luvthebeach]

Grilled Corn with Jalapeno-Lime Butter

½ cup butter, softened
2 jalapeno peppers, seeded and minced
2 tablespoons grated lime rind
1 teaspoon fresh lime juice
6 ears fresh corn
1 tablespoon olive oil
2 teaspoons kosher salt
1 teaspoon freshly ground pepper

COMBINE first 4 ingredients, and shape into a 6-inch log; wrap in wax paper, and chill 1 hour.
RUB corn with olive oil; sprinkle evenly with salt and pepper.
GRILL corn, covered with grill lid, over high heat (400º to 500º), turning often, 15 to 20 minutes or until tender. Serve with flavored butter.
Yield: 6 servings.
Prep: 25 min., Chill: 1 hr., Grill: 20 min.


Yum...that sounds wonderful! Can't wait to try it! Thanks Kurt! :clap_1:

[CastlesOfSand]

Kurt.... are you a closet chef? The recipes are great! all of you!! :funn:

[Mermaid]

I had a sneaking feeling that I'd be a happy girl when we put in a new stove at our condo! Someone's going to be doing some cookin' the next time she's down at the beach.... :clap_1: :clap_1: :clap_1:

[Ocean Lover]

Chicken and Stuffing
From Fix It and Forget It for Entertaining

4-6 skinless, boneless chicken breasts
1 can 98% Fat Free Cream of Chicken or Celery Soup
6 oz pkg Herb Stuffing mix by Pepperidge Farm
1 1/4 cups water
2 Tbsp melted butter
1 can Italian green beans, drained

1. Spray slow cooker pot w/ Pam.
2. Place chicken in pot and spoon can of soup over it.
3. Combine stuffing mix, water and melted butter and sprinkle over chicken.
4. Cover pot. Cook on LOW for 6 hours. Don't peak!
5. Put green beans over the stuffing.
6. Cover and cook on LOW for 45 more minutes or until beans are heated through.[/QUOTE]

I made this and everyone loved it. So easy and sooooo good! Thanks! It will also be a family classic here.

[Paula]

Here's an amazing and pretty easy bread pudding recipe. It is a perfect dessert for a cool evening (or a decadent breakfast for a cool morning on the porch, especially if it's heated up a bit in the microwave or a snack before a nap in the afternoon). I always double the recipe.

BREAD AND BUTTER PUDDING

Serves 4 – 6

3 tablespoons unsalted butter, plus extra for greasing
1 ¼ cups milk
1 ¼ cups heavy cream
1 vanilla bean, split lengthwise or 1 tablespoon vanilla extract
3 large eggs
½ cup plus 2 tablespoons granulated sugar
3 small soft bread rolls, cut into thin slices (I like using the soft whole wheat slices of bread from the supermarket -- I take the crusts off)
¼ cup golden raisins or sultanas, soaked in warm water and drained
2 tablespoon apricot jam (heated) – I usually skip this
2 tablespoon confectioners sugar – I usually skip this

Preheat oven to 325 and generously butter a deep, 2 ½ quart, oval casserole dish.

In a heavy-bottomed saucepan, combine the milk, cream, and vanilla and slowly bring to a boil over low heat. Just as it is about to reach boiling point, remove from the heat.

In a large bowl, beat together the eggs and granulated sugar until the mixture is pale yellow. Then slowly pour in the milk and cream mixture, stirring continuously.

Butter the bread slices with one-quarter of the butter and arrange them on the bottom of the dish. Sprinkle with raisins, then pour the milk and egg mixture through a strainer over the bread. (I never bother with the strainer.)Do not sorry if the bread floats to the top. Dot with the remaining butter and cover with parchment paper (I skip the parchment paper).

Place the disk in a deep roasting pan and add enough hot water to come halfway up the side of the casserole dish. Bake at 35 – 45 minutes, or until firmly set around the sides but still wobbly in the center.

Remove from the oven and let cool for a short while. Then using a pastry brush, lightly brush the top with a thin coating of heated apricot jam. Sift the confectioners sugar over the top and serve warm. (It's so good that I never bother with the apricot jam or confectioner sugar -- I like keeping things -- and tastes -- simple)

From A Glorious Harvest, by Henrietta Green

[Miss Kitty]

Thanks for bring this back, Paula! I had missed some of the slow cooker recipes. I bought one like 6 years ago and never USED it! I'll go fetch it and try some of these....wouldn't a crock pot be ideal for someone like me that HATES to cook?

[Paula]

Sueshore:

I love the crockpot (making pasta sauce and meatballs in it for dinner tomorrow night). Crockpot also makes excellent minestrone because it cooks the beans and vegetables in broth slowly all day. My husband and I both work, so the crockpot comes in handy about once a week since we sometimes need a quick dinner and don't want to order out (have to pay for our little slice of heaven in SoWal you know!). And it's also useful when at the cottage in SoWal because I don't want to cook much when we're there. So, I'm always on the look-out for meals/desserts that can be made in the crockpot or in advance.

I have a nice Mexican Lasagna (nachos, salsa, meat, beans, cheese layered) that I made last week that I'll post one of these days -- it can easily be made ahead. Kids loved it -- and so did the adults.

By the way, when I was in SoWal last weekend with friends, I figured out that Angelinas take-out was an excellent way to have a no-cook, relatively inexpensive meal because their meals are so big they can serve two people easily (e.g., especially their pasta meals). We just got two take-out meals for the 4 of us and had wine and dessert at home.

Best,
Paula

[Ocean Lover]

Does anyone have a good breakfast casserole recipe they could recommend? Or something else special that you do for holiday mornings?

[kathydwells]

Does anyone have a good breakfast casserole recipe they could recommend? Or something else special that you do for holiday mornings?

I usually make this Christmas Morning.

Breakfast Casserole

6 eggs
1 cup half and half
2 tablespoons green onions, chopped
Salt and pepper
Butter to grease pan
6 slices of Texas Toast (thick cut, crusty white bread)
1 pound spicy pork sausage, cooked and drained of fat
1 cup grated Cheddar cheese


In a small bowl, beat the eggs until they loosen up. Add the half and half, and green onions. Mix well, highly season with salt and pepper and set aside.


Butter a 12 by 10-inch baking pan. Line the pan with the bread, cutting and rearranging, if needed. Sprinkle the bread with the cooked sausage and cheese. Pour the egg mixture over the entire pan. Cover and refrigerate overnight. Preheat oven to 350 degrees. Cook covered for 25 to 30 minutes or until the egg mixture is set

[Ocean Lover]

Sounds good KD! My sister sent me a breakfast pizza recipe too. Let me see if I can get it here...

Easy enough...

Breakfast Pizza
1/2 lb. bulk sausage crumbled ( I use Bob Evans)
1 pkg. Pillsbury Cresent rolls
1 cup frozen loose pack hash browns....thawed
1 cup shredded cheddar
3 eggs
1/4 cup milk
1/2 tsp salt
1/4 tsp pepper
2 T. grated Parmesan cheese
Cook the sausage until brown, drain and set aside. Separate the dough into triangles, press together into a greased pizza pan or cookie sheet. Seal together and form a crust. Spoon sausage onto crust. Sprinkle on potatoes. Top with cheddar cheese. Set aside. Beat together eggs, milk, salt and pepper in a bowl. Pour over the pizza. Sprinkle on the parm cheese and then bake at 375 for 25-30 minutes.

[kathydwells]

Sounds good KD! My sister sent me a breakfast pizza recipe too. Let me see if I can get it here...

Easy enough...

Breakfast Pizza
1/2 lb. bulk sausage crumbled ( I use Bob Evans)
1 pkg. Pillsbury Cresent rolls
1 cup frozen loose pack hash browns....thawed
1 cup shredded cheddar
3 eggs
1/4 cup milk
1/2 tsp salt
1/4 tsp pepper
2 T. grated Parmesan cheese
Cook the sausage until brown, drain and set aside. Separate the dough into triangles, press together into a greased pizza pan or cookie sheet. Seal together and form a crust. Spoon sausage onto crust. Sprinkle on potatoes. Top with cheddar cheese. Set aside. Beat together eggs, milk, salt and pepper in a bowl. Pour over the pizza. Sprinkle on the parm cheese and then bake at 375 for 25-30 minutes.

That Sounds Yummy too, and easy!! Thanks Alot.

[Miss Kitty]

Is there a cardiologist on the board? Y'all are killing me with these delicious sounding recipes!!!

[Beach Runner]

Low-Fat Overnight Breakfast Casserole

I developed this recipe from a “high-fat” one. This is great for Thanksgiving morning when you want to serve something special, but don’t want a lot of calories.

7 slices bread
1 tablespoon margarine
1 package Canadian bacon, chopped
6 ounces low-fat cheddar cheese, grated
6 “Egg Beaters”
1 ½ cups low-fat milk
1 teaspoon salt
½ teaspoon black pepper

Cut crusts off bread, and place on bottom of 9 X 13-inch casserole dish greased with margarine. Sprinkle bacon and cheese on top of bread. Combine eggs, milk, salt, and pepper, and pour on top. Refrigerate overnight. Bake at 350 degrees for 45 minutes. Serves 8 at 175 calories per serving and 3 grams of fat.

[iwishiwasthere]

Does anyone have a good breakfast casserole recipe they could recommend? Or something else special that you do for holiday mornings?

I make homemeade caramel rolls. Use your favorite sweet roll dough recipe. After it rises the first time, roll it out and spread with butter, sprinkle brown sugar, cinnamon, and pecans. Roll up and cut into slices. This is the best part... in your baking pan (13x9) pour 1 cup heavy whipping cream and about 1/2c brown sugar. Mix well and place sliced rolls in pan. You can also add pecans to this mixture as well. Bake according to yoru recipe directions. These are so GOOD!

Oops! Forgot to remind you to let that if it is yeast rolls, let the dough rise a second time before baking.

[Miss Kitty]

I make homemeade caramel rolls. Use your favorite sweet roll dough recipe. After it rises the first time, roll it out and spread with butter, sprinkle brown sugar, cinnamon, and pecans. Roll up and cut into slices. This is the best part... in your baking pan (13x9) pour 1 cup heavy whipping cream and about 1/2c brown sugar. Mix well and place sliced rolls in pan. You can also add pecans to this mixture as well. Bake according to yoru recipe directions. These are so GOOD!


Okay iwiwt....this sounds like HEAVEN in a baking pan! My head is spinning!

[Ocean Lover]

MMMMMMMMMMMMMMMMMMMMMMMMMMM!

[Paula]

These recipes look so good. That sweet roll recipe will be tried at our house very soon (when we get back from our Thanksgiving trip). Happy Thanksgiving to all!

[Miss Kitty]

I want those cinnamon rolls...RIGHT NOW! I think that the turkey will not be the only one with the name BUTTERBALL after trying all these recipes!!!!

[Ocean Lover]

I made the breakfast pizza this morning.( I woke up hungry) Kids and hubby loved it and one is very picky! (son) If you make this...make sure you use a pan with an edge. The eggs run off. :) Tomorrow morning will be breakfast casserole.

[Smiling JOe]

Cornbread and Andouille Dressing (http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_17082,00.html) -- Emeril Lagassee

With this meal in itself, you want need anything other than a little Cranberry sauce to go with it. ;-)

Note, cook the cornbread a day prior and crumble it into small pieces to dry out.

[Paula]

I promised an Apricot Brandy pound cake recipe that should work for the sandcastle cake mold (on another thread). It's an easy recipe and it has never failed on me. Freezes well, too, so you can make it ahead of the party and defrost it when you want it (and then put some nice lemon glazed icing on it early enough in the day so it has time to drip down the sides and harden).

ELLA’S PEACH OR APRICOT BRANDY POUNDCAKE

Serves 12

1 cup butter
3 cups sugar
6 eggs
3 cups flour
¼ teaspoon baking soda
½ teaspoon salt
1 cup sour cream
1 teaspoon rum extract
1 teaspoon orange extract
¼ teaspoon almond extract (I leave this out if I think there’s someone who may be allergic to nuts)
½ teaspoon lemon extract
1 teaspoon vanilla extract
½ cup apricot brandy

Heat oven to 325 degrees. Grease and lightly flour 10-inch tube pan. Set aside.

1. In large mixing bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition.
2. Sift together flour, baking soda, and salt. Set aside.
3. In 32-ounce measuring cup, stir to blend sour cream, extracts, and brandy. Add brandy and sour cream mixture alternately to the sugar mixture until ingredients are blended.
4. Pour batter into prepared pan. Bake 70 minutes or until toothpick comes out clean when inserted in center. Remove cake from oven and let cool 5 minutes. Remove cake from pan and let cool on cake rack.

I usually divide the batter into two smaller tube pans and freeze them. One small cake is enough for 6 – 8 people. I frost it with a lemon or orange glaze when I take it out of the freezer.

I got this recipe from Dr. Ella Bell who now writes the Essence Magazine column called "Working Smart" in which she answers questions about professional life. Ella was on my dissertation committee and I was supposed to be writing my dissertation and instead decided to get recipes from all my professors and my friends and family and make a cook book. But I finished school anyway and have this enduringly wonderful cake recipe and now a new sandcastle cake pan thanks to Mermaid! I have no doubt, Ella would be very pleased that I'm sharing this recipe here. She's wonderful.

[Gypsea]

YYYYUUUUMMMMM!!!! Thanks Paula.

[Donna]

This is my favorite overnight breakfast dish for houseguests. You put it together the night before (very easy) and just pop it into the oven straight from the fridge the next morning. The toast absorbs the milk/egg mixture overnight. I make the orange syrup several days in advance and keep it in the fridge. You can also give this a shot of rum or bourbon for some kick! (You really do have to cook the toast for 40 minutes, though.)

We like this served with rosemary bacon twists. You cook bacon in the oven or microwave oven until it is limp, then dredge the bacon strips in a brown sugar and rosemary mixture while it's still a little greasy. Curl the bacon and spear it with a toothpick and continue cooking in the oven or microwave until it's crispy. I like to use the microwave for bacon, because the paper towel absorbs more of the grease. Remove the toothpick before serving and the bacon retains its curl.

We had the bacon and French toast with a cranberry banana fruit smoothie for breakfast on Christmas morning at Conch Out. Had hot chocolate with candycane swizzle sticks as the toast cooked and while opening gifts. Santa was happy and so was Butter, because his breakfast was swaddled in the bacon napkin before it was served!

FLUFFY FRENCH TOAST WITH ORANGE SYRUP

2 cups half-and-half *
6 eggs
l loaf rich egg bread or day-old French bread, sliced
Dash each of cinammon and nutmeg

* During the holiday season, when prepared eggnogs are available, you can save time by using the prepared nog or lite nog from the grocery dairy case. I don't think it's quite as good and doesn't absorb quite as well, but is acceptable.

Beat half-and-half, eggs and spices together. Trim all crusts from bread and slice one inch thick. Arrange slices close together in a buttered rectangular casserole dish and top with the milk/egg mixture. Cover and refrigerate for several hours or, better yet, overnight. Preheat oven to 400 degrees and bake for 40 minutes. Serve with orange syrup, which you can reheat on the stove or in the microwave. Serves 6 to 8.

ORANGE SYRUP

1/2 cup sugar
1/4 teaspoon sugar
1 Tbps. cornstarch
1/2 cup freshly-squeezed orange juice
1 tsp. orange rind, grated
1 Tbsp. lemon juice
2 Tbsp. butter

Combine sugar, salt and cornstarch and add 3/4 cup hot water gradually. Bring to a boil over medium-high heat and cook until thickened, stirring constantly. Simmer a few minutes. Add remaining ingredients. Thin with additional orange juice, if necessary. Serve warm. Can be made several days ahead and kept refrigerated. Heat on stovetop or in microwave before serving. Serves 6 to 8.

Bon appetit!

[iwishiwasthere]

Great recipes...keep sharing :clap_1:

[Paula]

Great recipe, Donna. Thanks! I love things I can make ahead. Makes the morning nicer for the cook.

[Allifunn]

Kurt.... are you a closet chef? The recipes are great! all of you!! :funn:Kurt is a great chef...it runs in the family!!!:cool:

[spicesea1]

CJ's Festive Olive Cheese Nutballs

2 pkgs cream cheese
8 oz jar green olives
4 oz can black olives
green onions or chives chopped, a handful
1-2 tbsp olive juice
1 cup pecans

Chop olives, onions or chives and combine w/cream cheese and olive juice. (or put it all in a food processor and process until ingredients are well blended and olives are slightly chopped)

roll mixture into small balls. Process pecans in food processor and roll balls in chopped pecans. Refrigerate until balls are firm. Serve w/crackers or just eat them whole.

[Paula]

I'll have to try that, recipe, Spicesea1 (clever name by the way).

[iwishiwasthere]

Yumm on the recipe...it sounds like an olive crostini I make. Cannot wait to to try it!

[MKH]

Great recipes...keep sharing :clap_1:


Here's a great pasta salad recipe that I make each year to bring with us when we come to Sowal. It makes a large batch, and lasts a while. It's great to have with a sandwich after coming in from the beach. I cook like my grandma, which means there will not be much precise measurement, but if you cook and live in the South, you'll know what I mean:

SoWal Pasta Salad
1 1/2 bags corkscrew pasta, boiled till al dente, drained, then rinsed with cold water
1 can sliced black olives (the little can)
3 roma tomatos, diced
1 bunch (more or less) green onions, thinly sliced
1 cup (ish) grated parmesan Cheese
Salt and pepper, as much as you think
Cavender's Greek Season, not as much as you think(it's got lots of sodium and a little goes a long way)
1 bottle Caesar Dressing (I use Kraft Light Done Right)

Mix all ingredients together, with caesar dressing last. Refrigerate till ready to serve. Big Hint :lolabove: -Don't overdue the caesar dressing at first; after the pasta sits in the frig for awhile, it soaks up the dressing somewhat, which is yummy, but also means your pasta salad gets a little dry and will need more caesar dressing with each serving. I get the bottle out each time I serve it and just add some dressing and stir it up.

It's always yummy!

M

[Donna]

Here's a recipe from the latest Chelco (power company) newsletter. I substituted fresh crab for chicken, since our Dungeness is still in season. It is quite good.

BAKED CRAB DIP

1 lb. fresh lump crabmeat (the original used 2 cups of chicken white meat)
2 8-oz. packages of cream cheese
1 cup of bleu cheese dressing
Dash of Tobasco or other favorite hot sauce
Sharp cheddar cheese (shredded) for topping

Drain the crab and heat in a pan with the hot sauce. Add the cream cheese and stir until melted. Turn off the heat and add bleu cheese dressing. Mix well. Pour the mixture into a baking dish and top with the shreded cheddar cheese. Bake in a pre-heated 350-degree oven for about 30 minutes. Serve with celery sticks, crackers, or tortilla chips. We also use bagel chips.

[jdarg]

from Epicurious.com--Bacon, Zucchini, and Gruyere Quiche

Just made this- very yummy! Added shallots and extra gruyere:wub:


http://www.epicurious.com/recipes/find/results?search=bacon+zucchini+quiche


And truly, the diet starts tomorrow!

[Paula]

That sandcastle cake pan that Mermaid recommended (and that I bought online for about $45 plus shipping!) is on sale at Linens N Things for $29 according to our Sunday advertising today. May have to get another one for the cottages.

[Beach Runner]

Trust me, this is really good. It's a recipe created by my daughter, and I tried it for the first time tonight.

Chicken Tacos (Serves 4-6)
1.5 pounds boneless chicken breasts
1 tablespoon EVOO
1 red bell pepper, sliced into strips
1 onion, coarsely chopped
1 poblano pepper, minced
1 lime, juiced with peel reserved
3 cloves of garlic, crushed and coarsely chopped
1 can of stewed "Mexican" tomatoes with chiles
1 package of Old El Paso Low Sodium Taco Seasoning
Garlic salt, to taste
Crushed red pepper flakes, to taste
Crispy taco shells or soft tortillas (your choice, prepared according to package directions)
Your favorite taco toppings ( shredded lettuce, tomatoes, shredded Monterrey jack, sour cream)
Black beans
Your favorite store-brand salsa
Rice

Boil chicken for 20 minutes and shred when cooked. Heat the taco shells and/or tortillas. Warm black beans and add salsa to taste. Cook the rice according to package directions.

In the meantime, heat the EVOO in a pan, and add the red bell pepper, onion, poblano, lime juice and peel, and garlic. After this cooks to the point of caramelization, add the can of tomatoes. When the chicken is done, shred it and add it to the pan, as well as the taco seasoning with 2/3 cup water, and cook until most of the liquid evaporates.

This is really good - I kid you not!

[Beach Runner]

I just made the most awesome dinner! YUMMMMMY!

Chipotle-Lime Grilled Chicken
(modified from a recipe in Gourmet Magazine, June 2006 - really easy!)

Serves 6

¼ cup fresh lime juice
¼ cup olive oil
2½ tablespoons chipotle Tabasco (THIS STUFF IS AWESOME)
¾ teaspoon salt
2 pounds skinless boneless chicken breasts
2 teaspoons mild honey

Combine lime juice, olive oil, Tabasco, and salt. Put the chicken in a large sealable bag with 1/3 cup of the marinade, forcing the air out of the bag, for at least fifteen minutes. Grill the chicken. In the meantime stir the honey into the remaining marinade until dissolved to make sauce. If chicken appears dry while cooking, brush with the marinade.

Serve chicken drizzled with the remaining sauce. If you happen to have cilantro for a garnish, all the better!

Menu suggestions:
Serve with Tomato-Cucumber Salad (recipe below) and risotto (recipe on the Arborio rice box - you'll need a sous chef willing to stir for 30 minutes - just keep him/her supplied with adult beverages and snacks and he/she will be fine :D ).

Our Version of Eatzi’s Tomato-Cucumber Salad
2 large tomatoes, cut into bite-sized chunks
2 cucumbers, peeled and cut into bite-sized chunks
3 tablespoons red wine vinegar
1 small red onion, thinly sliced
1 teaspoon kosher salt (or to taste)
½ teaspoon freshly ground pepper (or to taste)
½ cup extra-virgin olive oil
1 cup dill, torn (or for a variation, 1 cup basil, slivered)

Combine the above.

[Johnrudy]

I just made the most awesome dinner! YUMMMMMY!

Chipotle-Lime Grilled Chicken
(modified from a recipe in Gourmet Magazine, June 2006 - really easy!)

Serves 6

¼ cup fresh lime juice
¼ cup olive oil
2½ tablespoons chipotle Tabasco (THIS STUFF IS AWESOME)
¾ teaspoon salt
2 pounds skinless boneless chicken breasts
2 teaspoons mild honey

Combine lime juice, olive oil, Tabasco, and salt. Put the chicken in a large sealable bag with 1/3 cup of the marinade, forcing the air out of the bag, for at least fifteen minutes. Grill the chicken. In the meantime stir the honey into the remaining marinade until dissolved to make sauce. If chicken appears dry while cooking, brush with the marinade.

Serve chicken drizzled with the remaining sauce. If you happen to have cilantro for a garnish, all the better!

Menu suggestions:
Serve with Tomato-Cucumber Salad (recipe below) and risotto (recipe on the Arborio rice box - you'll need a sous chef willing to stir for 30 minutes - just keep him/her supplied with adult beverages and snacks and he/she will be fine :D ).

Our Version of Eatzi’s Tomato-Cucumber Salad
2 large tomatoes, cut into bite-sized chunks
2 cucumbers, peeled and cut into bite-sized chunks
3 tablespoons red wine vinegar
1 small red onion, thinly sliced
1 teaspoon kosher salt (or to taste)
½ teaspoon freshly ground pepper (or to taste)
½ cup extra-virgin olive oil
1 cup dill, torn (or for a variation, 1 cup basil, slivered)

Combine the above.

This sounds wonderful! We'll definately try it and love the chipotle Tabasco too.

[Beach Runner]

This sounds wonderful! We'll definately try it and love the chipotle Tabasco too.
You must! I felt as though I were dining in a five-star restaurant.

[jdarg]

I just made the most awesome dinner! YUMMMMMY!

Chipotle-Lime Grilled Chicken
(modified from a recipe in Gourmet Magazine, June 2006 - really easy!)

Serves 6

¼ cup fresh lime juice
¼ cup olive oil
2½ tablespoons chipotle Tabasco (THIS STUFF IS AWESOME)
¾ teaspoon salt
2 pounds skinless boneless chicken breasts
2 teaspoons mild honey

Combine lime juice, olive oil, Tabasco, and salt. Put the chicken in a large sealable bag with 1/3 cup of the marinade, forcing the air out of the bag, for at least fifteen minutes. Grill the chicken. In the meantime stir the honey into the remaining marinade until dissolved to make sauce. If chicken appears dry while cooking, brush with the marinade.

Serve chicken drizzled with the remaining sauce. If you happen to have cilantro for a garnish, all the better!

Menu suggestions:
Serve with Tomato-Cucumber Salad (recipe below) and risotto (recipe on the Arborio rice box - you'll need a sous chef willing to stir for 30 minutes - just keep him/her supplied with adult beverages and snacks and he/she will be fine :D ).

Our Version of Eatzi’s Tomato-Cucumber Salad
2 large tomatoes, cut into bite-sized chunks
2 cucumbers, peeled and cut into bite-sized chunks
3 tablespoons red wine vinegar
1 small red onion, thinly sliced
1 teaspoon kosher salt (or to taste)
½ teaspoon freshly ground pepper (or to taste)
½ cup extra-virgin olive oil
1 cup dill, torn (or for a variation, 1 cup basil, slivered)

Combine the above.


This chicken is good- we have made it before! And I am taking your cucumber salad and bruschetta recipes with me to the beach. Sounds like I will have to take my own dam tomatoes too though!:bang:

[Beach Runner]

This chicken is good- we have made it before! And I am taking your cucumber salad and bruschetta recipes with me to the beach. Sounds like I will have to take my own dam tomatoes too though!:bang:
Maybe you can find a produce stand on the way down. When we come down later in the month, I think I'll bring my own from the local farmer's market (79 cents a pound) instead of the ugli's at the Seagrove Publix ($3.99 a pound :eek: ).

[gotothebeachmom]

Maybe you can find a produce stand on the way down. When we come down later in the month, I think I'll bring my own from the local farmer's market (79 cents a pound) instead of the ugli's at the Seagrove Publix ($3.99 a pound :eek: ).

Swing by my house! We are about to be "flush" with 'maters. My vines are loaded. I plucked my first ripe Roma this a.m. My Big Boys will be ripe by the end of the week. Yum! :drool:

[jdarg]

Swing by my house! We are about to be "flush" with 'maters. My vines are loaded. I plucked my first ripe Roma this a.m. My Big Boys will be ripe by the end of the week. Yum! :drool:

Oh I wish we could! Would love to see you!

[gotothebeachmom]

Oh I wish we could! Would love to see you!

Well shoot just come on by! ;-)

[Beach Runner]

Swing by my house! We are about to be "flush" with 'maters. My vines are loaded. I plucked my first ripe Roma this a.m. My Big Boys will be ripe by the end of the week. Yum! :drool:
Yum is right. I'm envious!