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.