What better way to celebrate than with a recipe for Chocolate Chip Pan Cookies. This is a favorite, and a great recipe that stays fresh for mailing. I like it because it’s fast and easy. My kids like it because it’s soft and chewy. Once I used it as a Christmas gift by making a mix of the dry ingredients and including it with instructions for finishing. You can half the recipe and include a cast iron skillet along with the instructions. What a great gift!
I am including links to all my cookie recipes that were favorites at Sweets and Eats. Enjoy!
Gradually add dry ingredients. Add chips and nuts.
Spread into greased 9×13 pan and bake for 20 minutes or until done.
Cool and cut into squares.
Notes
Recipe can be halved and placed in a clear bag. Halve chocolate chips and place in another bag to separate. Add to another clear bag with printed recipe and tie with decorative ribbon. Can be packed with 10 inch cast iron skillet for gifting or simply given by itself.
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I don’t want to cook! So here are my go-to recipes for a fast and easy meal that has great flavor. Bronzing was developed by Chef Paul Prudhomme as a substitute for his blackening technique which cannot be done in a home kitchen due to the smoke and high heat. I use all his Magic Seasonings depending on the type of meat I cook. Some seasonings are hard to find, so I have included the recipe for Poultry Seasoning. It is good to make up and keep on hand, especially for days like this! Enjoy
Chef Paul Prudhomme invented the technique of blackened fishB a method not suitable for indoor home cooking since it produces so much smoke. His bronzing methods are just as delicious
Ingredients
1stick buttermelted
8bonelessskinless, chicken breast halves, well chilled
about 1 tablespoon plus 2 teaspoons Cajun Magic Poultry Magicin all
Instructions
Heat heavy griddle or large, heavy aluminum illet to 350 F, about 7 minutes over medium heat (2 inch flame) on gas stove, about 23 minutes over medium to medium-low heat on an electric stove. Or use an electric skillet.
Dip chicken in melted butter and sprinkle generously with about 2 teaspoon Poultry Magic. Lay chicken on hot griddle or skillet surface. Cook chicken until underside is bronze in color, 4 to 5 minutes. (Watch and you=ll see white line coming up sides as chicken cooks; when line is about one-half the thickness, chicken is ready to be turned.) Turn chicken and cook until done, about 4 to 5 minutes more. Serve immediately
Notes
Variation: Bronzed Trout- use fresh trout fillets or other firm-fleshed fish, about 2 inch thick at thickest part. Use Cajun Magic Seafood Magic
for seasoning.
Oven Roasted Potatoes-No need to peel the potatoes!
Course Side Dish
Cuisine American
Keyword sweet potatoes
Servings 4
Equipment
baking sheet
Ingredients
3tablespoonsolive oil
3 to 4clovesgarlicminced
4medium baking potatoescut into 1 inch pieces
1/3teaspoonsalt
1/4teaspoonpepper
1/3cupgrated Parmesan cheeseoptional
Instructions
Combine first 5 ingredients in a 13x9x2 inch metal baking pan; toss gently to coat. Bake at 500 F for 25 minutes or until potatoes are tender, stirring every 10 minutes. Sprinkle with cheese; bake 5 additional minutes.
Preheat oven to 425 F. Lay broccoli florets onto a baking sheet covered with foil.
Season the broccoli with 1/4 cup Olive Oil, 3 tsp. Minced Garlic, 3/4 tsp. Kosher Salt, and 1/4 tsp. Red Chili Flakes. Put into the oven for about 20-25 minutes.
Sprinkle 1/3 cup Parmesan Cheese over the top of the broccoli and return to the oven until the cheese melts.
Remove from the oven and serve – super simple, easy, and delicious!
Notes
Some times i add an onion.
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James and I met the nicest family while fishing at Taneycomo in Branson, Missouri. On the first day, Percy didn’t hesitate to share his fishing spot and tackle. Saved us a ton of time. We spend half the week just finding the fish. We fished everyday and got our limit almost daily.
Percy and his family were staying in the cabins next to us. One day we were drawn outside by the most wonderful smell. I am all about cooking, and when I found out he was from Baton Rouge, Louisiana I knew he was someone I could learn from.
Jambalaya was on the menu today. I found out that he has competed with his recipe and he knew all the “ins and outs” about it. I’m still listening, taking pictures and soaking it all in.
Percy starts by browning the meat until it is tender and cuts easy
Once you add the water, taste for seasonings. The color of the water will be the color of the rice- nice and brown. Once the rice is added, the Jambalaya is stirred until it starts to thicken.Reduce the fire to low and put a lid on the pot.Percy is a true Cajun, understanding the importance of developing flavor by browning, scraping and deglazing.
I wasn’t there for the finished product, but we got a large plate later and it was so good- simple yet full of flavor. And i learned about the rice that browns and sticks on the bottom of the pan that a lot of people like. I loved it, it adds to the texture and flavor of the dish.
His recipe serves 12, so I halved it for you and surprisingly, it turned out great! Enjoy and thanks Percy for sharing.
6cups water (a little under 1 gallon per 5# of rice if doing a bigger pot)
4pounds chopped yellow onions
7teaspoons salt
1tablespoonblack pepper
1tablespoon cayenne pepper
5teaspoon garlic powder
1cup vegetable oil
Hot sauceto taste
Instructions
Slice smoked sausage into about 1” slices and cube the Boston butt into about 2” cubes
Pour the vegetable oil into a black iron pot
Heat the oil up in the black iron pot then add the cubed Boston butt
Brown the Boston butt until it is tender and you can cut it with a spoon (make sure that you do not burn the meat so you will need to do a lot of stirring while it is browning)
Once the Boston butt is good and brown, remove it and put it into a separate pan then put the sausage in and brown the sausage then remove and set into a pan.
After removing the sausage, scoop out the remaining oil in the pot and put the chopped onions in.
Brown the onions until they are a caramel color and tender. When you stir the onions make sure that you get the residue off the side of the pot that the meat left behind, you can use a little water to help by pouring it around the sides.
Once the onions are browned and tender add the pork and sausage then stir together.
Add water and seasoning in with the meat and onions. This is when you want to taste it and add more ingredients if you need to. The color of the water will be the same color of your rice when it is finished.
Bring the water to a rolling boil and dump the rice in. Stir the rice in the boiling water until it starts to thicken.
Reduce your fire to low and put the lid on the pot
Remove the lid and flip the rice about every 15 minutes until the rice is tender. (Try not to scrape the bottom of the pot when flipping the rice)
1pound long grain white ricecan use parboiled rice
3pounds meat2# Boston butt &1# smoked sausage
4cups water
2pounds chopped yellow onions
3 1/2tspof salt
1 1/2tspblack pepper
1 1/2tspcayenne pepper
2 1/2tspgarlic powder
1/2cup vegetable oil
Hot sauceto taste
Instructions
Slice smoked sausage into about 1” slices and cube the Boston butt into about 2” cubes
Pour the vegetable oil into a black iron pot
Heat the oil up in the black iron pot then add the cubed Boston butt
Brown the Boston butt until it is tender and you can cut it with a spoon (make sure that you do not burn the meat so you will need to do a lot of stirring while it is browning)
Once the Boston butt is good and brown, remove it and put it into a separate pan then put the sausage in and brown the sausage then remove and set into a pan.
After removing the sausage, scoop out the remaining oil in the pot and put the chopped onions in.
Brown the onions until they are a caramel color and tender. When you stir the onions make sure that you get the residue off the side of the pot that the meat left behind, you can use a little water to help by pouring it around the sides.
Once the onions are browned and tender add the pork and sausage then stir together.
Add water and seasoning in with the meat and onions. This is when you want to taste it and add more ingredients if you need to. The color of the water will be the same color of your rice when it is finished.
Bring the water to a rolling boil and dump the rice in. Stir the rice in the boiling water until it starts to thicken.
Reduce your fire to low and put the lid on the pot
Remove the lid and flip the rice about every 15 minutes until the rice is tender. (Try not to scrape the bottom of the pot when flipping the rice)
This site contains affiliate links to products. I may receive a commission for purchases made through these links, at no cost to you. Products are examples of what I own or what I recommend in order to help you make the best choice for you. The first four items are similar to what Percy used for the 12 cup recipe. I halved the recipe and used a dutch oven as shown in the last picture. Thank you for your support.
green/red peppersonions, mushrooms, etc. (as desired)
Instructions
Cook meat, drain. Stir in chili powder and cumin seasonings. Spread 1/4 cup salsa and 1/2 cups meat mixture on each tortilla. Top each with 1/2 cup cheese and desired toppings. Bake in preheated 400 degree F oven 8-10 minutes or until crisp and lightly browned.
Spirited cookery is a favorite of mine. I’ve made a few mistakes. I remember my friend and I making dinner for our boyfriends. We wanted to impress them so we decided to make something to flame. Two Home Ec. majors and we failed to heat the liqueur so it would be hot enough to flame. First try–didn’t flame so we stirred it in. Second try– still didn’t flame so we stirred that it. On the third try it didn’t flame. What the heck, we will serve it anyway. My husband says he got drunk on eating chicken! And it tasted horrible with all that brandy stirred in.
Not to be defeated, I went on to Cherries Jubilee and when they made Bananas Flambe” table-side at Culinary School, I knew I had to make it at the local Charity Ball. It was a hit and very impressive. I always included the recipe at my couples cooking lessons. The men loved flaming it. Guess they always love playing with fire. Don’t be intimidated, it is a easy recipe and worth the try. Enjoy!
A very impressive dessert inspired by Johnson and Wales Culinary School
Course Dessert
Cuisine French
Keyword bananas, flaming, ice cream
Servings 4servings
Equipment
medium skillet
Ingredients
1/4cupgranulated sugar
2tablespoonsbutter
2 bananaspeeled, cut in half crosswise, then cut in half lengthwise
1/4 cuprum
1/4cupbanana liquer
Instructions
Prep all ingredients. Place a medium skillet over medium heat. Add butter and sugar stirring until caramelized. Add bananas and coat with caramel. Remove skillet from flame and add rum away from flame, return to heat tilting pan slightly to flambe'. Let the flames die down. Lower flame, remove pan from heat. Add banana liqueur and return to heat. Cook slightly to reduce sauce. Serve bananas over vanilla ice cream or pound cake and nappe' with sauce.
Notes
Safety Practices:
Store liqueurs away from heat.
Remove pan from heat before adding liqueur.
Tilt pan gently towards flame to ignite, show confidence.
Do not leave unattended
Never pour liqueur in a flaming pan
For an electric range, heat rum in a small saucepan over medium heat (do not boil). Quickly pour rum over banana mixture, and immediately ignite with a long match just above the liquid mixture to light the fumes (not the liquid itself).
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