08.18.08

Dirty Rice

Posted in Southern Specialities at 12:00 am

This was one of my mom’s favorite dishes.

Dirty Rice:

2 cups water
2 lb lean ground beef

1 lb chicken giblets, chopped
1 cup yellow onion, diced

1 cup diced green onions

½ cup diced red bell peppers

¼ cup garlic minced
¼ cup parsley, finely chopped

2 cups celery, finely chopped
2 bay leaves

1 tsp. Black pepper
3 tbsp Worcestershire sauce

½ lb margarine or butter
Salt

2 cans cream of mushroom soup
2 lb lean ground pork

Dash hot sauce

With about 2 cups of water, mix all meats together in a heavy pot, on a medium-hot burner. Add all the above seasoning ingredients except the cream of mushroom soup at the start of cooking. Cook on medium heat approximately 4 hours, stirring often. Add the cream of mushroom soup, and continue cooking for 30 minutes. Boil 2 pounds long-grain rice. Let rice cook completely. After rice has cooked, mix thoroughly with the meat ingredients. Allow to stream or cook on a low heat for approximately 30 minutes before serving.

Hope to see ya’ll soon.

08.16.08

Fried Oysters

Posted in oysters, seafood at 12:00 am

This is one of Tim’s favorite things in the whole world. I call them sea boogers. Hope ya’ll enjoy this dish.

Tim’s Fried Oysters:

Peanut oil/olive oil for frying
3 dozen shucked oysters

1 1/2 cups cornmeal

1/2 cup flour
2 teaspoons sea salt

1 teaspoon onion powder
½ teaspoon garlic powder
Cayenne pepper to taste

Fill a deep fryer three quarters full with peanut oil/olive oil, and heat to 350 degrees. Drain the oysters and place on paper towels to dry. Combine all the dry ingredients in a bowl and mix well. Dredge the oysters in the dry ingredients, knocking off any excess, and fry in the hot oil a dozen at a time until done. Drain on paper towels.

Serve with cocktail sauce or on fluffy rolls for po boys.

08.14.08

Brownies

Posted in cookies at 12:00 am

Tim still has a sweet tooth and he just LOVES Brownies so I had to try and make one as sugar free as possible. That is why I just love Splenda’s Baking Sugar. It has been a true life saver in a lot of my old recipes. It is just a matter of getting the sweetener amounts right. Even our friends and family don’t realize the Brownies are Sugar Free. Give them a try and let me hear from ya’ll as to if your family enjoy these brownies.

SUGAR – FREE BROWNIES:

1/2 cup unsalted butter not margarine (The texture is to dry with margarine)

1/4 cup unsweetened cocoa

2 large brown eggs

1 cup Splenda Baking Blend

1 cup all purpose flour

1 teaspoon vanilla

1/8 teaspoon salt

1/4 cup fat free milk

1/2 cup chopped pecans or walnuts (optional)

Preheat oven to 350 degrees.

Spray the pan with Pam Olive oil spray and flour .

In a small saucepan, over medium heat, melt butter and cocoa together, stirring occasionally until smooth.

Remove from heat and set aside to cool. In a large bowl, beat eggs until frothy. Stir in Splenda.

Combine the flour and salt; stir into the egg mixture then mix in the cocoa and butter.

Finally stir in the 1/4 cup of milk and if desired, the pecans or walnuts. Pour into the prepared pan bake for 25-30 .

Stick in a toothpick–when it comes out clean its done. Let cool and then cut into squares.

Hope to see ya’ll really soon.