Blog Archive

Tuesday, December 30, 2008

Apple Pecan Sauce/Served with Vanilla Wafers

Apple Pecan Sauce
(Serve over Premium Vanilla Ice cream)

2 cups chopped apples
1 cup pecans, halved
1 stick unsalted butter
1 cup brown sugar
1 cup whipping cream
1/2 Tbsp. vanilla
dash of salt

Toast pecans in a dry skillet over medium high heat until lightly brown.-approx. 3 minutes. Add butter and apples to skillet and continue cooking until golden soft in color-5 minutes. Add brown sugar, stir until dissolved then add whipping cream and a dash of salt. Reduce to low heat. Continue cooking about 5 minutes. Turn off heat and add vanilla. Serve over your favorite ice cream.


I like to take vanilla wafers and spread them with softened cream cheese. This is a childhood favorite of mine. Goes great with the Apple Pecan Sauce and Vanilla Ice cream.

Enjoy!

The Frye Girl 2 U

Kid's Favorite Everyday Salad

Kid's Favorite Everyday Salad

2 Heads of Romaine, rinsed and cut into bite size pieces
1 small red onion, sliced
1 carrot, grated
1 cucumber, thinly sliced
2 boiled eggs, chopped
4 strips of cooked thick sliced bacon
4 Slices of Baby Swiss Cheese (left whole)
Parmesan Cheese freshly grated
Seasoned Croûtons, your choice
Creamy Buttermilk Ranch Dressing or Balsamic olive oil dressing

Toss all the above in a large festive bowl and serve with your favorite dressing.

Enjoy!

The Frye Girl 2 U

Lemon Pepper Tortellini in a Tuna Alfredo Sauce

This is the recipe that I served on Christmas Day that I promised my blog readers that I would publish.

Lemon Pepper Tuna Tortellini in a Alfredo Sauce
(Serves 6-8 ready in 20 minutes)

Fresh or dried Tortellini (your favorite-I like Barilla dried cheese tortellina large pkg.)
2 cans of Starfish tuna, drained
1 bottle of capers, drained & soaked in milk for 10 minutes
1 can of Black Beans, rinsed and drained
1 lemon
fresh pepper
2 jars of Bertolli Alfredo Sauce
Parmesan Cheese (grate at table)


Bring a large pot of water to boil. Add about a 1/2 TBSP of salt to water. Cook pasta according to the directions. Heat Alfredo Sauce, capers, beans and squeeze lemon into mixture. Add fresh pepper. Grate Parmesan Cheese over each dish and serve.


Enjoy!

The Frye Girl 2 U

Country Breakfast

I am what you call a “transplant”. Or at least that is what I still refer to myself as….I have lived in North Carolina since 1993. Let me rephrase that… I have lived out in the country since 1993. The TV show Green Acres would about sum me up in a nutshell. Life as I knew it slowed down to a turtle’s pace. No bustling of people or the constant humming of cars. In it’s place is the huge tractor that goes 2 mph and in the same direction that my car is going for the next 5 miles. Strangers wave and say “Good Morning” or give a nod in my direction as acknowledgment. The town police knows everybody by name and knows your kids too. The neighborhood pharmacy has a “freebie” table set up with regular and sugar free candies for it’s customers.

Clear night skies shows off our solar system of stars while the chorus of crickets can be heard in the background. Each morning a cluster of geese make their way to the bass filled pond. I like to believe that they are greeting me with their goose calls as they head in for a landing. Here you can actually wear your pajamas outside in the morning and no one cares.

We have had a considerably warm winter. This morning as I went for my daily walk the sun greeted me with it’s warmth against the backdrop of a clear blue sky. Song birds from within the brush filled the air with various melodic tunes. I looked at my herb garden and noted that after breakfast I would weed out some of the grass that has somehow made it’s way into and around the thyme, chives, rosemary and sage plants. I clipped a few sprigs of chives as I made my way back into my home.

A quick breakfast of scrambled eggs, several slabs of fresh country ham with a TBSP of coffee added in for extra flavor and a few of slices of French toast dipped in eggnog was completed within 15 minutes. Four glasses of orange juice was neatly arranged on the breakfast mats, along with plates and silverware. A beautiful Peace plant in full bloom served as the center piece. The aromas of breakfast woke the kids as they made their way to the kitchen asking “What’s that smell”? I sipped on a cup of Kona coffee made from my Keurig coffee maker before replying with a slight smile on my face “And Good Morning to you too”. The day has officially started with thoughts of what I will make for dinner. Good Morning Readers. I Hope you have a Blessed Day.
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Scrambled Eggs


4 large eggs
2 TBSP of Half & Half
1 TBSP of chives
1 TBSP of unsalted butter
salt & pepper to taste (s&p)

Melt the butter in a skillet over medium high heat. Whisk the eggs, Half & Half, chives and s&p. Pour them into the skillet. Tilt the pan when the eggs set and push with spatula.

Continue until eggs are done to your liking.
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French Toast

4 pieces of cinnamon bread
1 cup of eggnog
2 TBSP unsalted butter
Maple syrup or applesauce

Heat skillet with unsalted butter on medium heat. Dip bread into eggnog and cook 3-4 minutes on each side. Serve with maple syrup or applesauce.
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Country Ham

Thin slices of Country Ham (Rinse and soak in cold water while preparing the French toast or for 5 -10 minutes to reduce salt content or longer if preferred)

2 TBSP of fresh coffee or water

Spray skillet with a nonstick cooking spray like Pam and set on medium high heat. Add country ham and coffee or water. Cook for 2 -5 minutes on each side and serve.

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Favorite Kitchen Ware: “fresh prep” Stainless Steel Herb Stripper Scissors


Enjoy!

The Frye Girl 2 U

Tuesday, December 23, 2008

Western Omelet ala' Ziploc Baggie

Several years ago I visited a quaint little breakfast spot located in Chapel Hill, North Carolina called Breadmen's. They had the best omelets! I ordered what was equivalent to a Western Omelet. It arrived on a plate presenting itself as a King among it's court. Perfection at it's best. Golden yellow and billowy on the outside. Tantalizing creamy cheeses, crispness from the veggies cooked ala dente', along with the smokiness of the Canadian bacon on the inside.

Looking at the greatness of this omelet I wondered how the chef prepared this King among the egg dishes. Of course I had to ask the waitress was it possible to speak with the chef. He arrived at our table within minutes with a broad smile on his face. Reciprocating the smile while batting my eye lashes I conveyed to him that I was at awe of this magnificent omelet. I then asked, "How was it prepared"? Without breaking his smile and with a hint of a chuckle he politely told me it was a family secret. My head was swimming with possibilities. One thing for sure, I knew it had not been fried. I thanked him again as he swiftly weaved his way back to his domain. I couldn't wait to get home, but first to the grocery store to buy a whole lot of eggs, cheeses, meats and veggies.

After many days of trial and error and nightly dream interruptions I finally thought could it be possible to boil an omelet? Guess what? It can be done! This is as close to Breadmen's famous omelet as I can get.
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Omelet in a Bag
2 large fresh eggs
1 TBSP Half & Half (I like Land O Lakes)
1 TBSP chopped green pepper ( I like thinly chopped asparagus added)
1 tsp. chopped onion
1 large mushroom, sliced thinly
1/4 cup chopped Roma Tomato
1 slice of Canadian Bacon, diced
1 slice of your favorite melting cheese-crumbled
(I use smoked gueyre' cheese and baby brie')
dash of smoke paprika
1/2 tsp of salt
1/4 tsp freshly ground pepper
1/8 tsp. freshly ground nutmeg
2 TBSP clarified unsalted butter or Ghee
2qt. -covered sauce pan
1-1qt. Freezer Ziploc Baggie

Saute' your veggies in the clarified butter, except tomato (or whatever you like ex. chopped asparagus) add mushrooms and Canadian Bacon and continue cooking 1-2 minutes. Whisk eggs, Half & Half, sauted' veggies, tomatoes and seasonings until golden yellow. Bring a pot of water to boil. Pour egg mixture and crumbled cheeses into a freezer safe ziploc bag. Squish air out and zip almost all the way. Place bag in the pot of boiling water with the edge of the bag outside the pot and the lid on to suspend the bag in the water.
Cook approximately 12-15 minutes. Unzip bag and let the omelet slide out. This makes a fluffy golden omelet. I also like to add fresh salsa and freshly grated Parmesan cheese on top.

If vegetables and the whisked eggs are prepared the night before and placed in the freezer baggie, all you have to do is bring your water to a boil and cook omelet as described above. You can also skip cooking the veggies and meat and just add it to the eggs. Personally, I Like my fat!

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Favorite Houseware: KitchenAid 9 cup food processor w/4 cup mini cup
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Enjoy!

The Frye GIrl 2 U

Wednesday, December 17, 2008

Peanut Butter Chocolate Chip Waffles, Candied Bacon & Strawberry-Mandarin Glazed Compote'

Breakfast in the mornings is absolutely non-negotiable. This also means that cereal is not considered an optimum breakfast. Raising children in my 20's, 30's, 40's and now 50's I've come up with a lot of fast "get the kids out the door" school breakfast menus. I made these for my twin daughters (who are now 17) when they were around 7. To this very day when they come home from school during breaks and holidays, I make sure I have plenty of the ingredients on hand.

Peanut Butter Chocolate Chip Waffles


Eggo Home style Waffles
Jiffy Creamy Peanut Butter
Toll House Mini Chocolate Chips
Reddi Whipped Light Cream

Toast waffles according to directions. Spread with as much peanut butter as you like. Scatter chocolate chips all over and top off with whipped cream. I promise you that your kids will love it and it is nutritious.

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Candied Bacon
thick slices of your favorite bacon Heat Oven to 375F
dark brown sugar
Pam Cooking Spray



Place about 1/2 cup of dark brown sugar in pie plate. Dip the bacon and coat well on each side. Place onto a Pam Cooking sprayed baking sheet. Bake for about 20-30 minutes, then drain. This tastes good either warm or at room temperature. I take a whole pound of thick sliced bacon the night before and make this protein/treat. Refrigerate and just nuke up in the morning about 30 seconds.

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Strawberries and Mandarin Oranges

Fresh sliced strawberries
1 can of drained mandarin oranges (place can in refrigerator overnight)
1/3 cup of strawberry jam

Microwave strawberry jam at 30 seconds, then 10 second intervals until liquefied. Cool to room temperature. Combine strawberries and Mandarin oranges. Toss with liquefied strawberry jam.
Serves 6
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Favorite Cookware: Chicago Metallic Bake ware Large Professional Jelly Roll Pan
www.amazon.com/Chicago-Metallic-Commercial-Large-Cookie/

Enjoy

The Frye Girl 2 U

Tuesday, December 16, 2008

Christmas Cookies and Marshmallows

The Holiday season stirs all types of emotions. Joy, Happiness, Sorrow, Sadness. A time of reflection and of memories. We celebrate in our homes, church’s, work place or just in our hearts.

I enjoy sharing my baking with family and friends. It’s instant gratification. A smile. It’s highly contagious. Close your eyes as your biting down into a gooey Decadent Chocolate Chip Macadamia nut cookie. Or watch a child decorate they’re very own sugar bell cookie with red or green icings sprinkled with all colors of sugar crystals. Imagine you grandchild opening up a box sent by grandma that has been filled with home made marshmallows and hot cocoa mixes. Whether your Creating, celebrating, reflecting or just taking in the moment, stop and just Smile.

Decadent Chocolate Chip Macadamia Nut Cookies
(makes 3 dozen)

3 oz of melted unsweetened chocolate ( may pre-melted packs)
1 1/2 cup semisweet chocolate chips
1 cup of white chocolate chips
½ cup chopped macadamia nuts (toasted)
½ cup salted butter
3 large eggs
1 ¼ cup sugar
¾ cup all purpose flour
½ tsp. baking powder
¼ tsp salt
1 TBSP instant espresso powder

Preheat oven to 350F. Grease baking sheet or may use parchment paper
In a heavy saucepan or microwave place unsweetened chocolate with
1 cup of the semisweet chocolate chips and butter. Stir till smooth and set aside.

Toast macadamia nuts in non-stick pan over medium heat. Stir frequently
For about 5 minutes, set aside.

Beat eggs, sugar and espresso powder for 2 minutes. Add cooled chocolate
Mixture.

Sift flour, baking powder and salt. Stir in remainder of semisweet chocolate chips
white chocolate chips and toasted macadamia nuts. Add chocolate mixture. Chill
For 1 hour.

Drop by TBSP 2 inches apart on baking sheet. Bake 8-10 minutes. Cool 1 minute
Before transferring to a cookie rack.
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Sugar Bell Cookies

1 white cake mix
½ stick salted butter, melted and cooled
2 eggs (beaten)
½ tsp. vanilla
Assortment of sugar crystals, red, green, etc.
1 beaten egg white plus 2 tsp. water, added

Preheat oven 350F. Combine cake mix, butter, eggs and vanilla. Refrigerate
For 1 hour. Use a bell mold or cookie cutter. Place cookies on cookie sheet.
Brush with beaten egg white mixture. Bake 8-10 minutes. Cool on sheet for 1 minute.
Sprinkle with sugar crystals and place cookies of metal rack. Cool cookies
Completely.
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Marshmallows

2 TBSP unflavored gelatin
1 cup ice water
½ cup boiling water
1 ½ cups sugar
1 cup corn syrup
¼ tsp. salt
1 tsp. vanilla extract
¼ tsp marshmallow extract (optional)
¼ cup cornstarch
¼ cup confectioner’s sugar
1 egg white (beaten to soft peak)

Mix unflavored gelatin with 1cup ice water. Stir till clear and set aside. Combine
Boiling water, sugar and salt and heat using candy thermometer to 240F. Set aside to cool. Beat unflavored gelatin on medium speed slowly adding corn syrup and vanilla/marshmallow extract about 5 minutes. Slowly add sugar mixture and continue beating another 15 minutes on medium speed. Fold in egg white.

Pour marshmallow mixture in a parchment paper/buttered pan and set in refrigerator over night. Combine cornstarch and confectioners sugar and sift over marshmallows. Cut squares.
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Do you enjoy a simple cup of hot cocoa? Kids of all ages certainly do! This is quick and tastes home made. Hot Cocoa-Viva' La Swiss

Swiss Miss Chocolate mix
1 heaping TBSP. of Ghirardelli Chocolate bittersweet 60% cacao chips
mini marshmallows/1 square home made marshmallow-cut into pieces
whipped cream
cherry
boiling water (according to Swiss Miss Chocolate Mix instructions)

Pour contents of cocoa mix into heat resistant cup. Add chocolate chips. Fill with boiling
water according to mix directions. Top off with marshmallows, whip cream and cherry.

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Favorite Cookware: Maverick Candy Thermometer. This is a large thermometer that has a heat resistant handle. Enjoy! The Frye Girl 2 U www.amazon.com #MIU90049 candy/fryer thermometer.

Thursday, December 11, 2008

Mock Turtle Stoup

It’s funny how the mind wanders in the past. Especially when something out of the blue triggers the event. Case in point. “I Break for Turtles”. I really need this as a bumper sticker so that when another car drives past me slowly with crossed eyes they will understand that my emergency lights are on for a good reason.

As our summer ended and the coolness arrived to the Carolina’s the turtles were noted to be in abundance. Often one could be seen crossing the road in a “I have the rest of my life to make it to the other side” type attitude.

You and I both know that without a “Do Gooder” me, to stop and assist this reptile across the road it would more than likely wind up as road kill. I know, I know what about the dreaded disease that can be transmitted such as salmonella? I do keep hand sanitizer in the car at all times.

In the past I have always stopped for this extremely slow oddity crossing the road. After many such events I one day came across a tiny little turtle not much bigger than my cell phone. It had at least another 2 hours to cross the road at the rate it’s tiny feet were going. My OCD went into action. I knew I had to "Save the Turtle, Save the World".

I stopped my car and put on the emergency light. As I came closer to this infant reptile his tiny feet tried to pick up speed as in comparison to an ant running a 5k. I bent down to wrap my hand around it’s outer shell when that little sucker bit down on my index finger and would not let go! I yowled and attempted to run across the road trying to shake this little ingrate off my finger. Who would have thought it had teeth?

With one final swing I managed to send this creature soaring through the air and into the woods. My eyes were bulging as I looked at the jagged tear to my index finger and the dripping of blood onto my nurse uniform. Using the hand sanitizer sent an excruciating pain throughout my finger and up my arm. I wrapped my finger in a Kleenex and proceeded to the nearest Urgent Care just knowing I had contracted Rabies. Why would this have crossed my mind? Surely this turtle had to be rabid if it could not of it’s own teeny tiny brain figure out I was only trying to keep it from becoming road-kill.

I ran in screaming for assistance at the clinic saying that I was attacked by a monster turtle. I was told to sign in. I indicated in both sign language and speech that this monster had bit my writing hand. A receptionist quickly took me to a single room and wrote down all the information.

Several minutes later the P.A. came in. I looked a wreck. I had been crying because I knew that I was going to get those Rabie shots in my stomach. My finger was hurting and now swollen. Maybe amputation was needed! P.A. Kelly looked at the wrangled finger, cleaned it with peroxide and put a bandaid on it. He then proceeded to tell me that Rabies could not be contracted through turtles. I was offered a Tetanus Shot.
Lesson Learned: “Don’t break for small turtles”.

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Mock Turtle Stoup
(Serves 8-10)


1 package of chicken gizzards and hearts ( may use turtle meat)
2 cups of shredded cooked chicken
1 qt. chicken stock (Swanson’s or Rachael Ray’s)
1 qt. vegetable stock
1 cup half & half
2 tsp. of: Better than Bouillon Chicken paste
1 cup of lentils, rinsed and drained
1 cup of cooked rice
1 garlic clove, minced
1 medium onion, chopped
1 stalk of celery, chopped
3 tsp. unsalted butter
3 tsp. flour
Salt and pepper to taste
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Rinse chicken gizzards/hearts with enough water to cover meat. Bring to boil then reduce to a simmer. Add the Better than Bouillon Chicken paste to the water and continue to simmer for 45 minutes or until tender. Remove meat and add remaining ingredients except for the half & half, butter and flour. Chop the gizzards. Place back into pot. Using another pot melt the unsalted butter and stir in the flour. Cook on medium heat approximately 5-8 minutes to lightly brown the roux’. Add I cup of the broth stirring quickly, then add this mixture to the bigger pot. Cook on medium low heat for 1 hour or until lentils are done. Add the half & half. Salt and pepper to taste. Garnish with seasoned croutons. Serve with a thick crusty Italian Bread (Semolina Batard) from Panera Breads or your favorite bread bakery.
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Favorite Cookware: Spoon Clip by Trudeau
This is a clip that attaches to the edge of any pot. It holds your wooden spoon or spatula in place for stirring. I found this unique clip at Bed Bath and Beyond for less than $5.00.


Enjoy!

The Frye Girl 2 You

Tuesday, December 9, 2008

Hungry? Collard Green w/Hamhocks; Heavenly Corn on the Cobb; Gooey Cherry/ Pineapple Stuff

Have you ever ate something so good that you wanted to “tap yo’ mama‘s backside” and twirl around and do the jitter bug? Nothing else was invading your brain space other than it was going to be your mission of the day to prepare this food? Well I had one of those epiphanies.

I made this deal going into the holiday season that I would be a consciousness eater. That I would eat a lot of vegetables and go low on the carbohydrates. I had it all planned out weeks in advance -on paper, of course.

I wanted a mess of greens and corn on the cob. Now that sort of sounds like I am trying to keep my word does it not? Ok, maybe corn on the cob contains some starch but the greens defiantly is within parameters. However, my list kept growing. I thought of fried pork chops served with Motts natural applesauce, buttermilk biscuits for the pot liquor from the greens and a festive cranberry/ginger ale to wash it all down. Unconsciously, I licked my lips and closed my eyes and thought to top off a dinner like that I would have that gooey cherry/pineapple stuff. You know the one that’s loaded with butter, cake mix and nuts? Of course there would have to be a scoop of Edys Home Churned Vanilla Ice cream on top of it. I actually started developing hunger pains for this meal and I had not even had my morning cup of java.

Down here in North Carolina the Piggly Wiggly aka”the Pig” opens at 7am. This is the store to go to for thin pork chops, turkey wings, ham hocks, salt pork, jowl bacon, local greens and the buttermilk biscuit mix. You will also find Real Buttermilk, not the non-fat stuff.
The remainder of your ingredients can be found here as well, but it costs more. I suggest picking the rest up at your favorite super saver store.

If you start this meal first thing in the morning it will be ready by 2 pm. Grocery list found towards end of this meal)

Collard Greens with a Whole Lot of Meat
(Serves 6-10 Hungry People)

Render (cook on low heat 10-15 minutes turning over once or twice) about 6 slices of jowl bacon (don’t ask what this is just take a wild guess) and a few slices of salt pork (fat back) in a large 7 qt. Cast Iron Dutch Oven or stock pot. This produces the fat needed in this recipe. Leave rendered meat in pot.


Add 1 large chopped onion to rendered fat. Sauté till translucent adding the chopped garlic in the last couple of minutes. Add your ham hocks and smoked turkey wing. Cover with 1 qt of Swanson 99% fat free Chicken Broth and water. Bring to a boil, then simmer for at least 3 hours. Pull out turkey wing and cool down some, then tear the meat off the bones and place back into the pot. Go ahead and eat the wing tip and some of the skin. Your going to do it anyway.

Wash, rinse, roll and chop a bunch of greens, at least 3 bunches and add to the pot of simmered meats. Sprinkle about a big tsp. of red pepper flakes. Add about 2 tsp. of Lawry Seasoning. Do Not Substitute! Simmer greens for another couple of hours. IF needed add more chicken stock or water. Taste a small fork full of greens. You want these tender and lip smacking good. Add more Lawry’s Seasoning Salt at ½ tsp. intervals until it is to your taste. Please when serving these greens do not overlook the “pot liquor”. That is what we Southerner’s call all the liquid in the greens. I like to pour some in a little bowl and place it along side my plate. Just dip your buttermilk biscuits in this liquor. Don’t ask questions.


Start your corn preparation while your meats are simmering.

This is called: Died and Went to Heaven Corn on the Cob
(Serves 6 or break cobs in half, then 12)

Take about 6 ears of corn on the cob with husks on. Snap off tops. Peel down to last green husk. Leave intact. Get a bucket that can hold at least a gallon of water and place 1 cup salt and ½ cup of sugar into the bucket. Stir well. This is called a brine. Toss your corn into the bucket and get something heavy like an iron skillet and sink those bad boys for at least 4 hours or longer. While corn is brining take out 2 sticks of salted butter. I like Land-O-Lakes. Soften *one stick of the butter mix with ½ cup of real sour cream. Add ½ tsp. smoked paprika, ¼ tsp. garlic powder, 1 TBSP. of chopped parsley and ¼ cup of freshly grated parmesan cheese. Mix well. Place into an oblong dish and refrigerate. This is what you will slather your corn on the cob in.

Take 3 sopping wet corn on the cobs and place them on a microwave safe container. Do not add water. Microwave on high for 9 minutes. Repeat process with other 3. Peel the corn. Place them in your butter mixture and roll , roll, roll. Cover until serving time.


1 bottle of Ginger Ale to 1 bottle of Cranberry Juice. Serve over ice. Servings: 12

Southern Fried Thin Pork Chops

For this recipe you’ll need about 12 thin pork chops. 1 qt. of peanut oil heated in a large cast iron pot or whatever you like to fry at 375 degrees. Season the chops using a pork seasoning. Cover with an all purpose flour seasoned very lightly with salt and pepper. Dip the chops into the flour and shake off. Add no more than 3 pork chops in the oil. Fry approximately 5-7 minutes per side. Drain on rack and place in oven to keep warm.

I love using White Lily Buttermilk Baking Mix. I follow the directions using the whole buttermilk. Make them huge. It looks very country to hold these beauties in one hand and dip into the pot liquor.

Last but not least: Gooey Cherry/Pineapple Stuff
Preheat oven to 350 degrees, bake x 45-50 minutes or until golden

1 reg. size can of crushed pineapple, with juice
1 cherry pie filling
1 box of yellow butter cake mix(sprinkle all over)
1 stick of salted butter, melted (zigzag all over)
1 ½ cups of chopped pecans (as much as you want)

Grease a 9x12 baking dish. Add the above in the exact order and bake as directed above. Serve with your favorite vanilla ice cream. Please take some of this desert and hide it in your refrigerator. I absolutely 100% guarantee you this taste better the next morning right out the fridge or warmed with your cup of coffee.

Grocery List
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List: 3 ham hocks 1 Yellow Butter Cake Mix
1 smoke turkey wing 1 Reg. can crushed pineapple
1 pkg. of salt pork 1 can Cherry Pie Filling
12 Thin Pork Chops 1 ½ c. Chopped Pecans
Jowl Bacon (pre-sliced) 2 sticks of salted
3 bunches of collard greens (Land-O-Lakes)
6 corn on the cob 8oz. Sour Cream
1 large onion A Wedge of Parmesan Cheese
1 clove of garlic 1 Bottle of Cranberry Juice
1 large can of Swanson’s 99% fat free 1 Bottle of Ginger Ale
Chicken Broth 1 Qt. Whole Buttermilk
1 bottle of Lawry Seasoning Motts Natural Applesauce
Smoked Paprika Edy’s Home Churned Vanilla Ice Cream
Red Pepper Flakes White Lily Buttermilk Biscuit Mix
1 jar of Pork Seasonings (McCormick)
1 Qt. peanut Oil
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Favorite Cookware of the Week: 7 qt. Lodge Cast Iron Pro Logic Seasoned Dutch Oven

This is a Must Have for your kitchen! I received this Dutch Oven as a gift from my mother several years ago.It is highly versatile. Use it stove top or in the oven. Soups, stews, deep frying, pot roasts, breads...I use a glass lid when I cook on top of the stove and the cast iron lid when cooking in the oven to really seal in the juices or steam. This dutch oven will last for generations with minimal care. Once every 3 or 4 months I lightly rub the inside with vegetable oil and place it in the oven at 200 degrees for about an hour or so.

I have one smaller cast iron dutch oven that is over 80 years old. It was given to me by my father-in-law who was a great army chef. I use this one almost daily. The more you use cast iron the better the food tastes and the more non-stick it becomes.


Enjoy!

The Frye Girl To You

Friday, December 5, 2008

Rhode Island Red aka Chicken Tetrazinni

I was taking my little boy to school this morning. I had just turned off the rickety back road onto an off paved road pressing down on the gas to hit the 55 mph allowable speed.

At least 10 Rhode Island Red chickens at that very moment decided "They" would cross the road despite the fact that I am sure "They" saw me first. So, what did I do as I started releasing my foot from the gas pedal?I swerved of course despite the fact that "They" continued to cross the road while several of "Them" just stopped in the middle of the road to give me that "I dare you" look.

I managed to zigzag around these feathery creatures while my passenger in the back seat with all of 9 years of wisdom said to me,"You know we could have been killed over some stupid chickens yet when the neighbor's dogs were chasing our car back there you never swayed".

I calmly told my son in which I hoped was a grown-up logical answer that those 2 dogs have bigger brains and knows better than to chase cars and as noted they did not get hit.

Now before I continue, the chickens would have been hit and rolled like bowling pins had there been another car coming towards me.

I pictured the largest of these " menacing starring at me" chickens sitting in a tub of salted water in my mud room as I looked back in my rear view mirror. One day...........................................by accident of course.....................and through no fault of my own one of these Rhode Island Red's will be in my bucket and knowing me, I will give the poor soul a proper burial.
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Turkey/Chicken Tetrazzini Serves 6-8

2 cups of left over shredded turkey or Rhode Island Red roasted chicken

1 box of fettuchinni noodles (Mueller's), in salted water cooked al'dente' & drained

1 jar of Bertolli Alfredo Sauce

1 8 oz pkg. Cremini Mushrooms,sliced, salted & sauted' in olive oil

1 garlic clove minced and added to the mushrooms

1 Tbsp. chopped parsley

1/4 cup of grated parmesan cheese

Combine all of the ingedients and toss with the fettuchinni noodles. Serve immedietly. Grate more parmesan cheese to your liking.

This is a quick kid friendly meal. Just add a salad (Romaine lettuce), slices of red onions, garbanzo beans, chopped boiled egg and crispy bacon and croutons. Serve with your favorite dressing.

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My Favorite Kitchen Gadget

I Love my Pasta strainer. I bought mine at Williams & Sonoma many years ago. I have bought the microwave kind (doesn't work-don't waste your money) also the one advertised "as seen on tv" pasta in a tube. Again, don't waste your money. Invest in a nice big pasta pot with strainer. Rachel Ray has one that if I were in the market to get another past pot this would be my choice.
Check her line out at www.rachelray.com or www.amazon.com


Sincerely,

The Frye Girl

Wednesday, December 3, 2008

Welcome Foodies-Charter Edition

First I'd like to welcome you to my site. Here you will find an assortment of recipes, reviews on cookware, shopping ideas, and just about anything related to cooking.

I promise to post at least once a month or more. I welcome any questions that you have and will address them in a timely manner.

Holiday Cooking has begun. Looking for a Desert that Will have People Begging for the Recipe? Try this one. This is even for the one's who claim They Hate Pumpkin! Calorie content ? Just close your eyes and say "Tomorrow I will eat green beans".

Yummy Pumpkin Desert

15 oz. can pumpkin (real pumpkin-no mix)
3 eggs-beaten
1 small can of evaporated milk
1 tsp. cinnamon
1/2 tsp. grated nutmeg
1 box butter cake mix
2 sticks of salted butter
1 cup of chopped pecans
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Topping (*HINT-Everyone loves this topping! My suggestion is to double the recipe and place it in another container)

8 oz. Philadelphia cream cheese, room temperature
1 regular size tub of cool whip
1 cup of confectioner's sugar,sifted
2 Tbsp. maple syrup
1/2 cup chopped nuts


Melt butter and set aside. Combine canned pumpkin, eggs, evaporated milk and spices.
Pour into a 9x12 greased rectangle pan. Sprinkle cake mix evenly on top of pumpkin mixture. Pour melted butter on top and then sprinkle the nuts. Bake at 350 degrees for 50-60 minutes.
Cool on rack.

Mix cream cheese, cool whip, confectioner's sugar and maple syrup. Spread on top of Pumpkin Desert. Add the nuts and more if you desire!

The minute you say, "Please help yourself", someone is going to take a Gigantic piece with a lot of topping or a small piece and a lot of topping. That's why I said you may want to double up on the topping recipe. Just remember to get your piece first. Voila-Enjoy!



Cookware Favorite of the Week

Each week I will post one of "My Favorite Cookware" that I use in the kitchen.

Today's Favorite is: The Kitchen Aid Mixer. *****star rating

I have had this mixer for 22 years and it is still going strong! Aside from it's durability, it performs well from handling whipped cream to bread dough. You can get this outstanding mixer at any quality department store such as Macy's, Penny's, etc. At Bed Bath and Beyond use their 20% coupon which you can get in the mail . Ask when the mixer will be on sale then use your discount coupon. Or you can go on line to www.amazon.com has great prices.

Super Walmart has the cheapest cream cheese, cake mixes, nuts, and maple syrup prices in my area. This is in comparision to Food Lion, Harris Teeters and "The Pig" aka Piggly Wiggly.
If you are close to a Farmer's market or an Amish market visit there for really fresh ingredients. Go early and unless you have a strong will power (which I do not), close your eyes to the pastries and the baked chicken wings at the Amish markets.


Please feel free to write me if you have any questions at: carolinacooking@embarqmail.com or click on "view my complete profile". Under Contact click on "email".

Sincerely,
The Frye Girl