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Recipe of the Week

Apple Crunch Pie

This is a very easy and inexpensive dessert to make.

Apple Crunch Pie

Get-
6 apples, cored and sliced
1 tablespoon lemon juice
3 tablespoons water
1 ¾ cups sugar, divided
1 teaspoon nutmeg or cinnamon
2 stick butter, divided
1 cup flour

Make it-
Preheat oven to 350 degrees. Spray a 19x13x2 casserole dish. Arrange apple slices in casserole dish. Combine lemon juice and water and pour over fruit. Sprinkle 1 cup of sugar and cinnamon or nutmeg over the apples and then dot with 1 stick of butter. In a bowl combine ¾ cup of sugar, remaining butter (melted) and flour. Sprinkle over the top of apples. Bake for 30 minutes or until apples are tender and crust is golden brown. Serve warm with a scoop of ice cream.

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Warm Goat Cheese Salad with Cranberries and Almonds

20130108-045521.jpg Warm Goat Cheese Salad with Cranberries and Almonds

What you will need for the salad-
tablespoon lemon juice
2 teaspoons champagne vinegar
2 cloves garlic, minced
Pinch Salt
Fresh ground pepper
¼ cup extra virgin olive oil
½ cup bread crumbs
1 teaspoon basil, chopped
Salt and pepper to taste
4 ounces goat cheese, cut into 4 rounds
10 ounces mixed salad greens
¼ cup toasted almond slivers
¼ cup cranberries

Make it-
In a jar with a lid, combine the first 6 ingredients for the dressing and shake until ingredients are mixed. Set aside. Preheat oven to 425 degrees. Toss bread crumbs with basil, salt and pepper. Place bread crumbs in the center of a plate. Brush cheese rounds lightly with olive oil on both sides. Coat cheese with bread crumbs. Place cheese rounds on a greased baking sheet and bake for 5 minutes. Toss greens with nuts, cranberries and dressing. Place a cheese round on top of the salad and serve immediately.

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Greek Burgers (Low Fat)

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We love these burgers but are trying to cut back and lose a little weight before our big vacation. So we have added a few tips to shave a lot of calories and fat from this recipe.

Tips to reduce fat and calories
1. Lean ground beef
2. Get reduced fat feta cheese
3. Lose the bun or only use 1/2 and skip butter
4. Use low fat yogurt and low fat mayo

If you want a juicy burger do not smash the burger with your spatula. You will lose all of the juices and be left with a dry burger. Remember, the meat will continue to cook after taken off of the grill. So take it off a little before you have reached the temp that you like your burger.

Greek Burgers
Ingredients:
2 pounds lean ground lamb or beef
4 cloves garlic, crushed to a paste
½ red onion, diced fine
2 teaspoons Italian seasoning
6 ounces feta cheese, crumbled (additional feta for top of burgers, optional)
Salt and pepper to taste
6 Ciabatta Rolls, or your favorite bun or roll
Butter (enough to spread on rolls)
Sliced cucumbers and shredded romaine lettuce

Sauce
¾ cup nonfat Greek yogurt
½ cup mayonnaise
1 tablespoon olive oil
1 tablespoon red wine vinegar
1 teaspoon fresh lime juice
½ cup cucumber, diced
Salt and pepper to taste
4 cloves garlic, crushed to a paste
1 sprig fresh mint
1 tablespoon fresh parsley

Directions:
Combine meat, garlic, onion, Italian seasoning, feta and salt and pepper in a large bowl. Form into 6 large thick patties. Grill the patties over medium high heat for about 8 minutes per side, or until meat is cooked to desired temperature. Meanwhile make the sauce by combining all of the ingredients and refrigerate until meat is done. Spread butter on inside of rolls and grill or toast. Serve burgers with sauce, sliced cucumber, shredded romaine and additional feta (optional).

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Low Fat Strawberry Trifle

It is that time of year when people are tired of pigging out and are looking to lose some weight. We are among those people. Just because you are dieting doesn’t mean that you can’t have a dessert. This recipe is one of our favorites and can be made with low fat ingredients or full fat ingredients. Both recipes are very delicious. It is great with any berries or any combination of berries. We also like to add bananas to this recipe. It is so easy and people love it. Your family will never know that this is a low fat dessert.

Low Fat Strawberry Trifle

Ingredients:
1 large angel food cake, cubed (bite size)
1 (16 ounce) container frozen sliced strawberries in sugar, thawed (can slice your own strawberries and sweeten with splenda)
1 (8 ounce) block reduced fat or fat free cream cheese, softened
1 (14 ounce) can fat free sweetened condensed milk
1 (12 ounce) container reduced fat or fat free whipped topping
Fresh strawberries, sliced (for garnish)
Mint leaves (for garnish)

Directions:
In a mixer combine cream cheese and sweetened condensed milk. In a trifle bowl layer 1/3 of the cake, strawberries, cream cheese mixture and whipped topping. Continue until all ingredients are used, ending with whipped topping. Garnish with fresh strawberries and mint leaves.

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Tialapia and Corn Chowder

We eat a lot of tilapia at our house. It is inexpensive and good. This recipe is hearty and yummy and really is comforting on those cold winter nights. The Roma tomatoes on top of the chowder make it extra good. It really brings out the flavors in the soup while adding a hint of color. Now if you are trying to cut calories and fat, you can use turkey bacon, low fat versions of the canned soup and low fat milk. It’s still going to be yummy in your tummy.

Tilapia and Corn Chowder

What you will need for the chowder-

3 slices bacon
1 teaspoon olive oil
2 stalks celery, diced
1 leek, white part only, thinly sliced
1 small sweet onion
1 clove garlic, minced
2 chicken bouillon cubes
1 cup frozen whole kernel corn
1 can cream of potato soup
1 can cream of shrimp
1 ½ cup half and half or milk
½ teaspoon freshly ground pepper
1 teaspoon finely chopped fresh thyme
1½ pounds tilapia fillets, cut into bite-size pieces
2 teaspoons lemon juice
2 tablespoons spring onions
2 Roma tomatoes, seeded and finely chopped
Fresh parsley

Soups on-
Chop your bacon up and fry it up in a large Dutch oven. Keep your heat at medium and stir making sure that all of the bacon is cooking evenly. Fry until crisp, this will take about 5 to 7 minutes. Drain on paper towels, reserving some bacon drippings. To the bacon drippings add your oil and let it get hot. Next you’re going to want to add the celery, leeks, onions, garlic and bouillon cubes to the pot. Cook until the vegetables are soft, this will take about 7 – 9 minutes. The aroma of the vegetables cooking in the drippings will make you want to slap your Mama. Are your vegetables tender? Well then it’s time to add your corn, cream of potato soup and cream of shrimp. Add the half and half and season it up with black pepper and thyme; bring it back down to a gentle simmer. Put the tilapia on top of soup and gently fold into chowder. Do not over stir. The fish will fall apart. Cook until the tilapia is cooked, this should take about 8 – 10 minutes. Remove the pot from the heat. Stir in lemon juice and the reserved bacon. Ladle into bowl and top with spring onions, tomatoes and parsley.

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New Years Soup (made with leftover greens and black eyed peas)

This recipe is made from your leftover greens and black eyed peas from New Years day. It has been a tradition of ours to make this soup the day after New Years. This soup is sure to bring you plenty of luck, progress and prosperity.

New Years Soup

Get-
3 tablespoons of butter
1 large Vidalia onion, diced
2 stalks celery, diced
1 clove garlic, minced
1 pound of smoke pork sausage, sliced into bite size pieces
5 cups of collard greens (or any greens), stems removed (can use leftover greens)
2 cups black eyed peas
32 ounces chicken stock
Several dashes Louisiana Hot Sauce

Make it-
Melt butter in large skillet over medium heat. Add onions, celery and garlic to butter and sauté until onions are translucent. Add sausage to onion mixture. Cook for 5 – 7 minutes. Add cooked or fresh greens, chicken stock and peas and cook for an additional 20 – 30 minutes.

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Fried Panko Pork Chops

Growing up our parents always cooked a huge lunch to bring in the New Year. For as long as I can remember we always had the same thing each New Years Day. Each part of the meal was made because it was going to bring us something in the New Year. She would always have fried pork chops and they were always seasoned to perfection and fried perfectly. Pig/pork represents progress in the New Year. Mom would have a huge pot of greens cooked in pork neck bones. The greens symbolized money or economic fortune. She would make an Army pot full of black eyed peas. The black eyed peas symbolized luck and prosperity; the peas were also cooked in pork. We liked to have plenty of pork so that we were sure to have some progress in the New Year. To sop up the pea juice and pot liquor from the greens she would make a big black skillet full of cornbread. The cornbread represented gold. We would also have mac and cheese. I don’t remember the mac and cheese having any significance. We just had it because it goes great in between the greens and black eyed peas. Those flavors just work well together. Our mother did not use panko back in the day because quite frankly, we didn’t know about panko. The Sister’s wish you a lot of progress, economic fortune and luck in the New Year! Happy New Years!!!

Fried Panko Pork Chops

Get-
2 eggs
1 ½ cups panko
1¾ cups flour
8 thin cut pork chops
1 teaspoon garlic powder
Salt and pepper to taste
1 cup vegetable oil (for frying)

How to make-
The first thing you need to do is take your pork out of the fridge and season your with the salt, pepper and garlic powder. Get you 3 shallow dishes out. We are going to set up a little station. Add your flour to the first dish. Season your flour with salt, pepper and garlic powder. In the second dish add your eggs and give it a whisk. Go on and season your eggs with a little salt, pepper and a few shakes of hot sauce. In the third dish, you guessed it, add your panko. Keep the dishes in that order-flour, egg and then panko. Dredge pork in the flour, then run through the egg and then coat that baby with panko. Put your pork on a plate and let them hangout for about 10 minutes or so. This will help all that yummy coating set. Go on and get you oil hot. Heat the oil in large heavy bottom skillet over medium to medium high heat. You don’t want your oil too hot. Fry the pork for about 3 to 4 minutes per side or until golden brown. Do not overcook the chops.

2

Cajun Crawfish Bread

crawfish bread

Don’t be dumb make you some! This bread is the sho nuff “Get in my Belly Good” bread recipe!

Cajun Crawfish Bread

½ stick of butter

1 clove of garlic minced

¾ cup of ripe tomatoes (drained)

1 lb. of crawfish tail meat peeled, cleaned and deveined (fat on)

Cajun seasoning (Slap ya Mama)

½ cup of mayonnaise

3/4 cup of Colby & Monterey Jack Cheese

¼ cup of parmesan

3 Tbs. fresh parsley

1 loaf of French bread

Preheat oven to 350 degrees

Rinse crawfish

In a large skillet melt butter over medium heat, add garlic and cook for a few minutes

Add tomatoes and crawfish, sauté for one minute

Remove from heat and add Cajun seasoning to taste

Mix mayo, cheese and parsley

Add tomato and crawfish to mayo mixture

Cut loaf of bread in half and then cut bread lengthwise

Spoon mixture on bread and bake for 5 minutes

Then broil for an additional 3- 5 min. Watch closely

Cut bread into individual portion.

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New Years Greens

Any greens or combination of greens can be used for this recipe. The sisters love greens of any kind. In the south it is a tradition to have greens on New Year’s Day. Traditionally, southerners eat collard greens on New Years. I wanted something a little different so I chose turnip greens. Greens symbolize economic fortune in the New Year. We not only eat greens on New Year’s Day but all year long. We have not been blessed with economic fortune yet but we have been blessed with so much more. Another tradition is to eat pork. Pigs symbolize progress. So we have added plenty of pork to this recipe. Happy New Years to you and we wish you all, large fortunes and progress in the New Year.

Turnip Greens and Roots (Crock Pot)
Ingredients:
1 pound Smoked pork neck bones
5 chicken bouillon cubes
3 quarts water
2 pounds turnip greens, washed, cut and stems removed
1 pound turnip roots, peeled and cubed
1 small onion, chopped
3 cloves garlic, minced, or more to taste
Salt to taste
1 tablespoon distilled white vinegar

Directions:
Place the neck bones in a large pot. Add 3 quarts of water and the chicken bouillon cubes and bring to a boil. Reduce heat to medium and cook for one hour. Wash greens thoroughly and discard stems. Place greens, roots, onion, garlic, salt, and vinegar. Pour the broth and meat over the greens. Cover and cook on high until greens and roots are tender, about 2 ½ – 3 hours. Serve with plenty of hoe cakes for sopping the pot liquor.

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