Tag: recipes

Tea It Up! Arnold Palmer Granita

Thumbing through a throwback issue of Garden & Gun magazine I stumbled upon this recipe for a fantastic take on a traditional Arnold Palmer.

GG-magazine-cover

Andrea Litvin, former pastry chef at the now closed The Spence in Atlanta, Georgia offered this recipe for her Arnold Palmer Granita – an icy slush of sorts steeped in sweet tea and fresh lemon.

fresh-lemon-sliced

Served either as a stand alone beverage or dessert with a twist, this Arnold Palmer Granita will impress.

Buford-Long-Golf-Tournament-Las-Vegas-Hilton-Tournament

My darling Daddy was an avid golfer who appreciated the game and the greats who “mastered” the green.  The throwback photo within the photo is of my Dad playing in the Las Vegas Hilton Buford Long Golf Tournament.  What better way to watch the opening day of The Masters than to tea it up with great memories and a round of Arnold Palmer Granitas.

Men-in-Green

nicklaus-palmer-masters

Jack Nicklaus ~ Arnold Palmer 

Arnold Palmer Granita

Ingredients

2/3  cup sugar

2 ½  cups water

2  black tea bags, preferably English breakfast or other good-quality tea

2  lemons, zest; then halve and juice

Directions

Bring sugar and water to a boil. Add tea bags and steep for five minutes. After steeping the tea bags, add lemon juice and zest.  Cool to room temperature.  Pour liquid into an 8-by-8 inch baking dish (any shallow, freezer-proof dish will do); cover with plastic wrap and freeze.

sweet tea with lemon zest

After an hour, run a fork through the mixture to break up any large pieces of ice; return to the freezer.  Repeat every 15 to 20 minutes until the consistency is fluffy and no large ice crystals remain, about two or three more times.

frozen-granita-1

Scoop into glasses and serve.

arnold palmer granita

Granita may be made ahead and stored in a plastic-covered container in the freezer for up to three days.  Fluff with a fork before serving.

Masters-Tournament-Logo

Speaking of tradition, do you know what goes good with an Arnold Palmer Granita?

A pimento cheese sandwich.

Pimento cheese is right up there with fried chicken and shrimp grits in the Southern food hall of fame.  Pimento cheese is part spread, part relish, all Southern delicious- a staple of cocktail hour, bridal showers, ladies who lunch luncheons, and a favorite sandwich choice at Augusta National.

pimento-cheese-sandwich

Recipes for pimento cheese vary from Southern kitchen to Southern kitchen, but my taste buds have yet to meet a recipe for pimento cheese that they do not like. The pimento cheese sandwich takes its rightful place in Southern culinary traditions every April at the Masters Golf Tournament.  For $1.50 you can treat yourself to a taste of tradition.  For slightly more cheddar, you can whip up a batch of the good stuff at home from the book Par 3 Tea-Time at the Masters by the Junior League of Augusta, Georgia.

Pimento Cheese Sandwich

Ingredients

3 cups shredded white cheddar cheese

2 cups shredded yellow sharp cheddar cheese

4 oz crumbled blue cheese

1 cup shredded Parmesan cheese

1 (4-oz) jar sliced pimentos, drained

1 cup light mayonnaise

2 Tablespoons Dijon mustard

1 loaf of white bread

Directions

Combine cheeses, pimentos, mayonnaise and Dijon mustard in a food processor and process until smooth.  Cover and refrigerate until chilled.  Spread on bread slices.  Makes four sandwiches.

enjoy

Herbes de Provence

Browsing the aisles of Marshalls last week in search of home décor this and that my eyes zeroed in on a striking bottle of  Herbes de Provence.

Herbes de Provence have captured my culinary attention for awhile, but the actual investigation of these Mediterranean herbs coming together to create an aromatic and delicious addition to meat, fish, pasta, and vegetable dishes is a recent discovery.

herbes-de-provence (1)

The aroma is a combination of sweet and bold, and the combination of dried savory, oregano, thyme, marjoram, basil,  rosemary and the herb de résistance, lavender, is gorgeously delicious.

lavender

edible-lavender

Organic food grade lavender is a premium ingredient of higher quality used for cooking and baking purposes.

Herbes de Provence

Ingredients

2 Tablespoons dried savory

2 Tablespoons dried oregano

2 Tablespoons dried thyme

2 Tablespoons dried marjoram

2 Tablespoons dried basil

2 Tablespoons dried rosemary, crushed

2 Tablespoons dried lavender, crushed

Directions

Mix all ingredients together. Place in airtight container for storage.

seasoned-red-potatoes-herbes-de-provence-recipe

This recipe to test the taste proved to be the perfect choice to showcase the marriage of sweet and bold.

This rather simple blend of herbs comes together in pungent and fragrant aromatic harmony making the entire house smell absolutely fantastic while it is cooking.

Herbes de Provence Pot Roast with Vegetables

Ingredients

3 lb.  beef roast

8  red potatoes, gently washed and halved

1 package baby carrots

1 cup beef broth

½ cup dry white wine

1 stick butter, cut into tablespoon pieces

2 Tablespoons Herbes de Provence

1 teaspoon Kosher coarse salt

1 teaspoon fine black pepper

Directions

Preheat oven to 350°F.  Place beef roast in roaster pan, layering  potatoes and carrots on sides of roast.

Sprinkle vegetables with Herbs de Provence. Season roast with coarse salt and fine black pepper.

Pour beef broth and white wine into roaster. Top red potatoes and baby carrots with butter pieces.

Cover with lid and place in oven. Bake for 3 hours or until tender.

seasoned-roast-new-potatoes-carrots

 

enjoy

 

 

 

Balsamic and Honey Baked Vidalia Onions

A summer entertaining series is on tap for the next few weeks here at Places In The Home.  Speaking of places in the home, wouldn’t we all love to have an outdoor space like this New Orleans courtyard?  Relaxing outdoor spaces, areas, decks, patios, and porches take the edge off the hustle and bustle of everyday life.  The stylish outdoor space has become a natural extension of the life lived within the home.  The outdoor home decor and accessories available in today’s market make it very easy to enjoy the summer in style.

New Orleans courtyard

Good times go well with good cuisine. Light fare, delicious salads and sides, and grilled anything make up the menu of summer.

balsamic and honey baked Vidalia onions

Balsamic and Honey Baked Vidalia Onions have the culinary chops to be the main course or the star attraction side. Easy is the main ingredient along with balsamic vinegar, honey, butter, and garlic.  Here’s the recipe.

vidalia onions

Balsamic and Honey Baked Vidalia Onions

Ingredients

per medium sized  Vidalia onion

1 medium Vidalia Onion, peeled and cored

½ teaspoon garlic powder

1 teaspoon balsamic vinegar

1  ½ teaspoon honey

1 tablespoon butter

pinch of Kosher salt

¼ teaspoon fine black pepper

Directions

Preheat oven to 350.  Peel and core Vidalia onion, leaving root end of onion intact. If needed, cut root end to allow onion to sit upright. Score onion on sides to allow better balsamic vinegar and honey absorption. Chop onion top and set aside.

peeled onion

Cut foil square large enough to wrap and twist onion up in and place onion in center of foil square. Sprinkle onion center with garlic powder.

balsamic vinegar and butter

Next, drizzle onion with  balsamic vinegar and honey.  Top onion center with butter, Kosher salt, fine black pepper, and chopped onion top.

butter and honey

Wrap foil up around onion, twisting at top to seal.

foil wrapped onions

Place onion in oven proof dish or iron skillet. Bake at 350 degrees for 45 minutes or until until tender. Be careful of steam when opening the tops of the foil packets. Serve in foil packets in individual cast iron skillets or transfer onion(s) to serving dish.

baked vidalia onion

If grilling better suits the occasion:

Preheat grill to medium heat. Double wrap onion with foil.  Place onion on the grill over direct heat. Close grill top and cook for 30 minutes or until onions are soft. Allow onion to cool for approximately 5 minutes before opening the foil packet.

 

enjoy

 

One Idea & Two Recipes: Blackened Salmon and Ranch Chicken Soft Tacos

Happy Cinco de Mayo!  This recipe repost is the 5th of May appropriate, double delicious, and a reader favorite. Blackened Salmon and Ranch Chicken Soft Tacos are a Cinco de Mayo 2-for-1 ~ a culinary happy hour special.

Last week I was thumbing through an issue of Woman’s Day when the above photo caught my eye.  My first thought was “These look good!”  My second thought was, “Hey, I think I have all the ingredients to make these except the salmon, romaine lettuce, and cilantro.”  It was time play the culinary home version of  I Spy in the Places In The Home test kitchen.  I spy a package of ranch dressing mix, chicken breasts, fresh spinach, fresh limes, sour cream and flour tortillas.  Oh yeah, Ranch Chicken Soft Tacos is on the menu.  Where there’s a meal, there’s a way!

Blackened Salmon Soft Tacos

Ingredients

1  1 ¼ pound(s) piece skinless salmon fillet, cut into 4 pieces

2 tablespoon(s) blackening spice mix or Cajun seasoning (no salt added)

½ small head romaine lettuce, thinly sliced (about 4 cups)

½ cup fresh cilantro

1 tablespoon olive oil

1 tablespoon fresh lime juice

Kosher salt and pepper

8 small flour tortillas, warmed

Low fat sour cream, for serving

Directions

Heat a large skillet over medium heat. Coat both sides of the salmon with the seasoning mix and cook, covered, until opaque throughout and blackened, 3 to 4 minutes per side.

Meanwhile, in a large bowl, toss together the lettuce, cilantro, oil, lime juice, and ¼ tsp each salt and pepper.

Flake the salmon into pieces. If desired, spread sour cream on the tortillas, then fill with the salmon and top with the lettuce mixture.

Ranch Chicken Soft Tacos

Ingredients

1 tablespoon(s) olive oil

4 boneless,skinless chicken breast

1 medium onion; chopped

1 14 oz. can chicken broth

1 pkg. ranch dressing mix

½ small container fresh washed spinach

½ tsp. black pepper

¼ tsp. minced garlic

8 small flour tortillas

1  fresh lime, sliced

sour cream, for serving

Directions

Heat olive oil in a large skillet over medium high heat. Peel and chop onion, add to oil, and cook until translucent.

Place chicken breast in skillet with onions. Saute over medium high heat until chicken is lightly browned on both sides.  The onions will now be reaching the caramelized stage.

Add ranch dressing mix, pepper and garlic, coating chicken breasts. Slowly pour chicken broth into skillet, stirring to deglaze onions and seasonings from bottom of skillet. Mixture will thicken as it cooks.

Cover and simmer on medium low for approximately 30 minutes or until chicken is tender.  Cut cooked chicken breast crosswise into thin slices. Warm flour tortillas by desired method.  I warm each tortilla individually in the microwave for 15 seconds.  Fill centers with chicken and spinach and fold sides of tortillas over center.  Top with sour cream.  Squeeze fresh lime over taco and add additional black pepper if desired.

enjoy

 

 

 

 

 

 

My Roots Are Showing

I’ve been told three times this week my roots are showing.

A homemade drain cleaner, a bottle of Clairol, and a lifetime of wisdom put things in check.

Here’s a glimpse into my roots are showing world.

Your roots of the clogged drain kind are showing and the at home solution to the problem-

When we moved into this house three years ago,  right off the bat we had slow to no drainage issues with the bathtub.

The plumbercam scanned the backyard and zeroed  in on the culprit- roots.

Those little darlings continue to deal drainage misery from time to time, this past week being one of those times.

As I contemplated waving the white flag of surrender and once again calling a plumber, a quick Google search resulted in a “recipe” for an inexpensive, kid, environment and pet safe unclogging solution that worked like a charm!

It more than likely did not dissolve the root, but it solved the slow drain issue.

vinegar and baking soda

DIY Drain Unclogging Solution

¼ cup baking soda

1 cup white vinegar

hot water

Shake ¼ cup of baking soda into the clogged drain.  Pour 1 cup of white vinegar over the baking soda in the drain.  Let this combination sit and perform unclogging magic for 15-30 minutes. Pour hot water (be careful not to burn yourself) through the drain for a 1-2 minutes.

 

Clairol hair color

Your roots of the Clairol kind are showing-

Through the beauty of natural sunlight and a mirror it has been brought to my attention my roots of the Clairol kind are showing.

Problem?

What problem?

If  an easy solution of baking soda and vinegar can take care of one root problem, Clairol surely can fix the other.

Remember my advice from a previous post to never miss an opportunity to color your world, especially when your world needs a root touch-up.

hobnail-cake-plate

Your roots of the what makes you, You kind are showing-

I don’t know about the apple falling far from the tree, but I do know the roots of said tree continue to ground me.

They weave their way through the memories deeply rooted in things like the hobnail cake plate bought on a buying trip with my maternal grandmother, the antiques dealer.

This time of year takes my thoughts back to summers spent in East Tennessee with my paternal grandparents.

My grandmother, the consummate baker, was known for her pound cakes.

grandmothers-pound-cake-with-nutmeg-recipe

There’s no denying my family roots are showing when I follow to the letter her handwritten pound cake recipe.

grandmothers-pound-cake-with-nutmeg-1

I know without a shadow of a doubt my roots are showing each and every time the exact life lesson words my parents said to me when I was a kid travel out of my mouth, making a beeline to the ears of my own child.

Who said that?

My roots continue to show when I see my son’s eyes stare back at me in my own reflection in the mirror, and in the conscious decision I make to see only the smiles on the faces of loved ones and old friends rather than the wrinkles, receding hairlines, and extra pounds we face on this side of 50.

Simple products make it easier to alleviate some roots from showing, and wisdom makes it possible and easier to appreciate when the roots that matter most are showing.

Love your style!

Homemade Chicken and Rice Soup

I have solved the what’s for dinner  problem and warmed the souls here at Places In The Home with this recipe for Homemade Chicken and Rice Soup.

homemade chicken and rice soup

January is National Soup Month, and with January weather sizing up to be crazy cold it’s the perfect time for a simple and hearty bowl of soup.

Homemade Chicken and Rice Soup

Ingredients

1  Tablespoon olive oil

2  Tablespoons butter

1   red onion,  finely chopped

2  ribs celery, finely chopped

2  carrots, peeled and chopped

¼  cup chopped fresh parsley

2   32 ounce cartons chicken broth

1½   cups cooked white or wild rice

2   skinless chicken breasts, cooked and sliced

½  teaspoon garlic powder

½  teaspoon Kosher salt

½  teaspoon fine ground black pepper

2   Tablespoons white wine

1  cup half and half

Directions

Heat olive oil and butter in a  oven over medium heat.  Stir in the onion, celery, parsley and carrots.  Saute until slightly tender.

onions-carrots-celery-butter

Pour in chicken broth, stirring to blend.

stock vegetables

Add cooked, sliced chicken, white wine, garlic powder, Kosher salt, and pepper.  Turn heat up to medium-high and bring to a slight boil. Reduce heat to low.

boiling-rice

Add the cooked rice and half and half, stir to incorporate.  Reduce heat to low and allow soup to simmer for at least 1 hour.

enjoy

 

New Year’s Day Breakfast and Brunch Ideas

The ball and confetti has dropped and with that a new year arrives.

How are we feeling?

Well rested and relaxed or not quite one’s self due to too much New Year’s Eve revelry?

New Year’s Day breakfast and brunch ideas may just be what the doctor ordered.

tonight_show_cast_new_years_eve_1962Here’s the New Year!

These New Year’s Day breakfast and brunch ideas featuring a little butter, cheese, protein, fruit, and sugar will fix you right up.

Take a deep breath and greet the new year in the light of day.

Hydrate, hit play, and grab a pan, pitcher, and bowl.

It’s time whip it, whip it good.

Food and Wine

Ham and Gruyère French Toast Sandwiches

Ingredients

2  Granny Smith apples—peeled, cored and thinly sliced

1 cup water

1/4 cup maple syrup

One 3-inch cinnamon stick

2/3 cup milk

2 large eggs, beaten

Eight 1/2-inch-thick hand-cut slices from a loaf of white bread

Dijon mustard

6 ounces sliced Gruyère cheese

1/2 pound thickly sliced smoked ham

1 to 2 tablespoons unsalted butter

Directions

In a medium saucepan, combine the apples, water, maple syrup and cinnamon stick and bring to a boil. Simmer over moderately low heat, stirring occasionally, until the apples are tender, about 6 minutes. Using a slotted spoon, transfer the apples to a bowl and let cool to room temperature.

In a shallow bowl, whisk the milk and eggs. Spread 4 slices of the bread with mustard. Top with half of the cheese, the ham and then the remaining cheese.

In a large skillet, melt 1 tablespoon of the butter over low heat. Dip the bottoms of the 4 topped bread slices in the beaten egg until just saturated and transfer to the skillet. Dip the remaining slices of bread on 1 side only and place them, soaked side up, on the sandwiches. Cover the skillet and cook over moderately low heat until the bread is browned on the bottom, about 3 minutes. Turn the sandwiches, adding more butter to the skillet if necessary. Cover and cook until the second side is browned and the cheese is melted, about 3 minutes longer. Transfer the sandwiches to a cutting board and let stand for 5 minutes. Cut in half and serve with the maple apples.

~Food & Wine

I’ve been making this dish for years.

It is a version of both Eggs Benedict and Eggs Oscar, hence the name, Eggs Half and Half.

Basic scrambled eggs work well, but scallions, tomatoes, avocados, cheese, and green peppers kick up the yum factor.

via

Eggs Half and Half

Ingredients

1 dozen eggs

desired additions

4 tablespoons heavy cream, half and half, or milk

6 croissants

6 slices of ham

1 pkg. Knorr Béarnaise sauce

salt and pepper to taste

Directions

Prepare Béarnaise sauce according to package directions, keep warm.  Beat eggs, cream, salt and pepper together.  Slice each croissant in half; toast until light golden brown. Melt butter in skillet, add eggs and cook over medium heat until scrambled/cooked to desired consistency.

Place two croissant halves on each plate.  Spoon generous amount of scrambled eggs on open croissants and add sliced ham.  Top with Béarnaise sauce.  Serve immediately.

Buttermilk-biscuits-photo-JOSEPH DE SCIOSE

Southern Living – Photo by Joseph De Sciose

Buttermilk Biscuits

Ingredients

½  cup butter (1 stick), frozen

2 ½ cups self-rising flour

1 cup chilled buttermilk

Parchment paper

2 tablespoons butter, melted

Directions

Preheat oven to 475°.  Grate frozen butter using large holes of a box grater. Toss together grated butter and flour in a medium bowl. Chill 10 minutes.

Make a well in center of mixture.  Add buttermilk, and stir 15 times. Dough will be sticky.

Turn dough out onto a lightly floured surface.  Lightly sprinkle flour over top of dough.  Using a lightly floured rolling pin, roll dough into a 3/4-inch-thick rectangle (about 9 x 5 inches).

Fold dough in half so short ends meet. Repeat rolling and folding process 4 more times.

Roll dough to 1/2-inch thickness.  Cut with a 2 1/2-inch floured round cutter, reshaping scraps and flouring as needed.

Place dough rounds on a parchment paper-lined jelly-roll pan. Bake at 475° for 15 minutes or until lightly browned. Brush with melted butter.

~Southern Living

fruit-salad-mix

Fruit Melange with Honey, Almond, and Vanilla Yogurt Sauce

Ingredients

1 cup vanilla yogurt

3/4 cup sour cream

2 tablespoons honey

1 teaspoon almond extract

1 apple, chopped

2 oranges, peeled, seeded, and sliced

juice from one orange

1 banana, sliced

1 pint fresh strawberries, sliced

1 bunch seedless green grapes, halved

Directions

In a mixing bowl, combine the yogurt, sour cream, honey, and almond extract and set aside.  Slice the banana and squeeze the juice of one orange over the sliced bananas.  Add the apple, orange strawberries and halved grapes and gently mix together.

Spoon fruit  into individual serving bowls and drizzle with yogurt sauce.

Too much of this may call for a lot of something along these lines.

Orange & Lemon Almond Mint Tea

Ingredients 

4 tea bags

3 tablespoons fresh mint sprigs

4 cups boiling water

1 cup sugar

¼  cup fresh lemon juice

3/4 cups orange juice

2 teaspoons almond extract

additional 2 cups hot water

Directions

Bring 4 cups of water to a boil.  Add tea bags, sugar and mint.  Stir very well to eliminate sugar from sticking to bottom of pan.  Remove pan from heat; cover and let steep for 15 minutes.  Add the  orange juice, lemon juice, almond extract and additional 2 cups water together in a 2-quart pitcher; stir well to incorporate.  When steeping is complete, remove tea bags from mixture.

Pour steeped tea mixture into pitcher and stir well. Refrigerate until chilled.

Serve over ice with optional garnish.

Makes 2 quarts.

enjoy

While Visions Of Cookie Truffles Danced In Their Heads

How sweet the season is!  Delicious delights at this time of year include an ingredient more important than flour and sugar, chocolate or vanilla.  As corny as it may sound, the main ingredient of most dishes prepared at the holidays is love- plain, pure, and simple.

No calories.

No guilt.

No nasty aftertaste.

Baking is a large part of the holidays at our house.  Baking brings us all together, initiates conversation, involves family, friends, and neighbors (in different ways but each of equal importance), and ensures everyone is touched by the meaning behind each dish, cookie, or candy.  Dave the Builder is taking two trays to work with him tomorrow, Apple Nut cakes were delivered to two of our neighbors last week, and I’ve spent the afternoon preparing cookie baskets for our other neighbors.  Let me share with you an easy, inexpensive, and impressive treat- Cookie Truffles.

Better Homes & Gardens

Ingredients

1 18-oz. pkg. chocolate sandwich cookies with white filling, finely crushed

1 8-oz. pkg. cream cheese, softened

1 lb. white baking chocolate, melted

sugar crystals, optional

Directions

In large bowl combine crushed cookies and cream cheese.

Beat with mixer on low speed until well blended.  Form 1-inch balls by hand.

Dip balls in white chocolate; place on baking sheet covered with waxed paper.  The skewers didn’t work and toothpicks failed me.  I used two teaspoons and it worked great.

Refrigerate 1 hour or until firm. To store, cover and refrigerate. Makes 50 truffles.

The crushed cookie merged with the chocolate and produced the perfect Christmas cookie, or so that was what the reviews stated. I thought I would include a pic of the cookie tray made for Dave & Co.

enjoy