Sunday, August 31, 2014

Red Beans & Rice with Sausage & delicious and satifying! Enjoy :)


1 (16-ounce) bag dry light or dark red kidney beans

1 (16-ounce) package smoked turkey or beef sausage, sliced or quartered (I use Conecuh)

1 ham steak, cubed

1 tablespoon olive oil plus 1 tablespoon butter

1 onion, chopped

1 bell pepper, chopped

3 cloves garlic, minced

2 teaspoons each of salt, pepper, garlic powder, onion powder (taste and add more if needed)

2 tablespoons Cajun seasoning (add more if needed)


Hot cooked rice

Pour red beans into a large pot and cover with water.  Place the lid on the pot and let them soak overnight or at least 8 hours.  Pour the soaked beans out into a colander and rinse and drain well, picking any bad beans out.  Set to the side.  In the large pot, heat olive oil and butter and add sausage and ham.  Sauté over medium heat or until sausage is browned.  Watch closely J  Remove the sausage and ham with a slotted spoon and set aside.  Sauté the veggies in the leftover oil from the sausage and ham until they are very brown and soft.  Next, add the sausage, ham and beans to the veggie mix.  Add enough water just to cover the beans-about 3 to 4 cups.  Add all seasonings and bring to a boil.  Once it comes to a boil, turn the heat to very low or simmer mode and cover.  Cook for 1 ½ hours or until beans are soft.  It’s very important that you taste this as you make it so you can add more seasonings if you desire J  The Friday Fam likes it spicy!  If you prefer a thicker sauce, add 1 tablespoon of cornstarch to ½ cup cold water.  Stir well and stir into the bean mixture.  Serve over hot rice and a slice of cornbread.  Pepper sauce sprinkled over the beans and rice is oh, so delicious, too!



Sunday, August 24, 2014

Recipes from today's show :)







4 thick-cut pork chops, bone-in

Salt, pepper, garlic powder & onion powder

1 cup flour

1 cup Italian-style breadcrumbs

1 cup panko breadcrumbs

2 eggs

½ cup whole milk


Season pork chops on each side with the above seasoning.  Line 3 pans on the counter.  Place flour in the first one, eggs and milk in the second one and breadcrumbs in the 3rd one.   Dip each pork chop on each side in the flour, then the egg wash, then the breadcrumbs.  Place enough oil in a black skillet just to cover the bottom.  Brown chops for just 2 to 3 minutes on each side or until browned.  Brown 2 at a time and remove from skillet to a wire rack.  Wipe out excess oil, place chops back into the black skillet or oven-proof skillet, and bake at 375 for 25 minutes or until pork chops are cooked through.


1 lb. fresh asparagus washed and trimmed

1 to 2 tablespoons fresh lemon juice

Salt and pepper to taste

Olive oil

Place asparagus in a single layer on a cookie sheet.  Drizzle with olive oil and season with salt and pepper and lemon juice.  Bake at 400 for 12 to 14 minutes.



1 lb. fresh or frozen butternut squash ravioli

5 tablespoons real butter

½ cup finely chopped pecans

Salt and pepper to taste

Cook ravioli according to package directions.  In a large skillet, melt the butter over medium heat.  Stir in the pecans and stir constantly for 1 minute.  Add the salt and pepper and cook another minute or just until pecans are browned.  Be careful not to burn them J  Add the cooked ravioli to this butter mixture and carefully toss together until ravioli is coated well with butter pecan mixture.  This is wonderful with steak or pork chops.


Chocolate-Chip Bundt Cake

1 box Devil’s food cake mix

1 (3 ounce) package instant chocolate pudding

2 cups sour cream

1 cup melted butter

5 eggs

1 t. almond extract

2 cups semisweet chocolate chips

Preheat oven to 350.  Grease a 10-inch Bundt Pan.  In a large bowl, mix first 5 ingredients together for about 2-3 minutes.  Then fold in the almond extract and chocolate chips with a spatula.  Pour into pan and bake for 55 minutes.  Let it cool about 20 minutes and turn out on rack to cool completely.

Saturday, August 23, 2014

My Mexican Pizza...this is a fantastic pizza! Enjoy :)

Mexican Pizza

1 large ready-made pizza crust (wheat tastes great)!

½ to 1 cup of your favorite salsa

1 (1lb. roll) mild country sausage or turkey sausage, cooked and drained very well

1 can black beans, rinsed and drained well

½ cup each of chopped yellow bell pepper, red bell pepper and onion

Shredded Cheddar-Jack cheese

Sauté’ the veggies in 1 tablespoon of olive oil for 6 to 8 minutes and set aside.   Place crust on a pizza pan and spread salsa evenly over crust.  Now spread cooked sausage, veggies and black beans over salsa.  Top with a generous amount of shredded cheese and bake at 450 for 10-12 minutes.  Serve with sour cream, guacamole and extra salsa if desired. 


Monday, August 4, 2014

Recipes from yesterday's show...brunch :)







1 frozen pie crust, partially baked

3 or 4 ripe tomatoes sliced thick

½ cup green onions, chopped

1 Tablespoon fresh basil, chopped

1 cup mayo

Salt and pepper to taste

8 ounces shredded Monterey Jack Cheese

Place pie crust on a cookie sheet and bake at 375 for 7 minutes.  Remove from oven and set aside to cool.  Slice and salt and pepper tomatoes and place on paper towels or rack to remove some of the moisture.   Place ½ cup of the cheese to cover bottom of pie crust and place tomatoes on top of the cheese.   Mix together mayo, remaining cheese, salt and pepper and spread evenly over tomatoes sealing edges.  Bake at 400 for 30-35 minutes or until browned on top.  Serves 6


2 lbs. ground pork

2 teaspoons each of salt and pepper

2 tablespoons brown sugar

2 teaspoons sage

1 teaspoon marjoram

2 teaspoons fennel seed

½ teaspoon ground cloves

Dash of crushed red pepper flakes (optional)

In a large bowl, mix the ground pork and all other ingredients very well and form into patties.  Cook in a large skillet over medium-high heat (black skillet works best) for 8 to 10 minutes on each side or until nice and browned and cooked through.  This recipe makes 12-14 silver-dollar size patties.


2/3 cup quick grits (I like Jim Dandy)

1 1/3 cup water

1 1/3 cup whole milk

2 teaspoons each salt and pepper

½ stick real butter

1 cup panko crumbs

½ cup all-purpose flour

2 eggs

¼ cup milk

Vegetable oil for frying

In a saucepan, bring the water and milk to a boil and slowly stir in the grits, salt and pepper and butter.  Cook for 5 to 7 minutes, stirring often.  Remove the cooked grits from the heat and pour evenly into a small baking dish.  Cover and place in the fridge for at least 2 hours or overnight.  Once the grits are set, slice the grits and remove from the pan with a spatula or use a biscuit cutter if you would like a round grit cake.  Place 2 eggs and milk in a shallow dish and place the panko and flour in another dish.  Place enough oil in the skillet just until the bottom is covered and heat over medium-high heat.  Dip each grit cake first into the egg wash then into the panko, dipping each side.  Place in the hot oil and cook for 2 to 3 minutes on each side or until browned.  Drain on a wire rack.  This is also delicious served with a piece of grilled fish. Makes about 5 grit cakes.


1 sheet puff pastry dough, thawed

½ can blueberry pie filling

2 tablespoons melted butter



1 cup powdered sugar

1 to 2 tablespoons whole milk

1 teaspoon vanilla

Mix all together until silky smooth.

Roll out the puff pastry and brush with melted butter.  Place blueberry pie filling evenly over pastry.  Be careful not to place too much filling onto the pastry.  Carefully roll up the dough and slice ½” slices with a bread knife.  Place in a cake pan and bake at 375 for 20 minutes or until browned.  Remove from the oven and drizzle icing over rolls.  Makes 5 to 6 rolls.

Sunday, July 27, 2014

Recipes from today's show :)


MEXICAN RICE               





3 cups cooked chicken, shredded (I like to buy 2 rotisserie chickens from the deli)

2 cups sour cream

1 can cream chicken soup

1 cup pepper jack cheese, shredded

1 ½ cups Mexican blend or sharp cheddar cheese, shredded

1 small can chopped green chilies

1 teaspoon each of salt, pepper, garlic powder and onion powder

16 (10-inch) corn tortillas

Vegetable oil

1 cup of Colby jack cheese, shredded

Salsa, extra sour cream and fresh diced jalapeno peppers for topping

Combine first 7 ingredients, stir well and then set aside.  Place a little oil in a skillet and place tortillas, one at a time, in a skillet and cook 5 to 10 seconds on each side over medium-high heat.   Lay cooked tortillas on paper towels as you take them out of the skillet.  Place about ¼ cup to ½ cup of the chicken mixture into each tortilla and roll up.  Place filled tortillas seam side down in a large baking dish.  Cover with foil and bake at 350 for 25 minutes.  Remove foil and sprinkle remaining 1 cup of Colby jack cheese evenly over enchiladas.  Bake about 5 minutes more or just until the cheese is melted.  Serves 6 to 8.


2 ripe avocados, peeled and diced

½ cup onion, chopped

½ cup fresh tomato, chopped

3 cloves fresh garlic, minced

1 ½ tablespoons fresh lime juice

1 fresh jalapeno pepper, diced ( I remove the seeds)

1 teaspoon each of salt and pepper

1 tablespoon fresh cilantro, optional

In a bowl, use a fork to mash avocados, then add remaining ingredients and stir well.  Serve with chips or veggies.


1 tablespoon oil

1 tablespoon butter

2 ears corn, shucked and cut off the cob

2 cups Basmati rice

½ cup onion, chopped

3 cloves garlic, minced

1 (10-ounce) can Original Rotel

1 (14 1/2 –ounce) can diced tomatoes (don’t drain)

1 (14 ½-ounce) can chicken broth

1 teaspoon each salt and pepper

1 teaspoon cumin

Fresh chopped cilantro for garnish

In a large pot, Heat oil and rice together and add onion and corn.  Cook for 8 minutes.  Add garlic and rice and stir constantly for 2 minutes.  Add remaining ingredients and bring to a boil.  Reduce heat to low, cover and cook for 20 to 30 minutes or until water is all cooked out and rice is fluffy.  Stir occasionally.  Sprinkle fresh cilantro over rice before serving.  Serves 6 to 8.




1 frozen key lime pie cut into 8 or 10 pieces

Popsicle sticks

2 cups semi-sweet chocolate chips

1 cup heavy whipping cream

Take the pie out of the freezer for 15 minutes.  While still mostly frozen, use an electric knife to cut pie into 8 or 10 pieces.  Carefully slide a Popsicle stick into each piece of pie.  Place pieces on wax paper on a cookie sheet and return to the freezer for at least 30 minutes.  Meanwhile, in a saucepan, heat the chocolate chips and cream over  medium to medium-low heat, stirring often.  Heat until all melted and the chocolate takes on a silky appearance.  Remove chocolate from heat.  Dip each frozen pie piece quickly and carefully into the chocolate.  I like to use a spoon to pour extra chocolate on the pie while I’m dipping it.  Place the chocolate-dipped pie back on to wax paper that has been sprayed with cooking spray.  Place back in the freezer for 3 to 4 hours.  Overnight is best.  Wrap them individually in saran wrap or serve immediately.  These are very rich but always a hit with family and friends J




Tuesday, July 15, 2014

Recipes from Sunday's show :)

Beef Linguini Casserole

Caprese Salad

Basil-garlic-cheesy Bread

M&M Cake Cookies


1 lb. ground sirloin

1 teaspoon minced garlic

½ cup onion, chopped

1 tablespoon flour

1 (28-ounce) can crushed tomatoes

1 (8-ounce) can tomato sauce

1 (6-ounce) can tomato paste

1 tablespoon sugar

2 tablespoons brown sugar

Salt and pepper to taste

1 (12-ounce) box linguine cooked and drained

1 (8-ounce) container sour cream

1 (8-ounce) package cream cheese, softened

1 teaspoon garlic powder

1 (8-ounce) pack shredded mozzarella cheese

Cook sirloin and onion until browned.  No need to drain.  Add the flour and garlic and stir well.  Stir in next 6 ingredients and stir well.  Cover and simmer on low for 30 minutes to 1 hour.  Place cooked and drained pasta in a greased 13x9x2 oven-proof dish.  Mix sour cream, cream cheese and garlic powder well and spread over pasta.  Now top with the meat sauce and bake 40 minutes.  Remove from the oven and sprinkle cheese evenly over the top.  Return casserole to the oven and bake 5 minutes more or just until the cheese melts.  Let casserole sit 10 minutes before serving.  Makes 8 servings.


1 loaf French bread sliced lengthwise

½ cup butter, softened

3 tablespoons parmesan cheese, grated

1 teaspoon lemon juice

3 tablespoons fresh basil, chopped

3 cloves garlic, minced

Mix butter and remaining ingredients well.  Spread evenly over French bread and broil until cheese is melted and bread is crunchy.


6 slices tomato

6 slices fresh mozzarella

Fresh Basil leaves

Balsamic glaze


Salt and pepper to taste

Place 3 tomato slices on a platter then place cheese on top of tomato and a basil leave.  Top with another tomato and salt and pepper.   Drizzle with balsamic glaze and add a dollop of pesto if desired.  Serves 3.


1 box yellow cake mix

5 tablespoons butter, melted

2 eggs

1 teaspoon vanilla

2 cups mini M&M’s

Mix together first 4 ingredients with an electric mixer for about 1 minute.  Fold in M&M’s and pour into a greased 13x9 pan and bake at 350 for 25 minutes.  Let cool completely before cutting.  Makes 2 dozen.

Thursday, July 10, 2014

Simple, Delicious Banana Bread!


1 stick real butter, melted

1 cup sugar

2 eggs

1 teaspoon vanilla extract

1 ½ cups all-purpose flour

1 teaspoon baking soda

½ teaspoon salt

½ cup sour cream

1 cup chopped pecans

3 very ripe bananas

With a hand mixer, blend butter and sugar together then add eggs and vanilla.  In a small bowl, combine flour, baking soda and salt and gradually blend into the butter mixture.  Blend in the sour cream and 3 bananas.  I like to mash the bananas with a fork before I add them.  Fold in the nuts and pour batter into a greased loaf pan.  Bake at 350 for 50 minutes or until when you insert a knife, it comes out clean.  Great with cream cheese spread on top J