I remember having this at Shoney’s when I was a kid. But, as an adult I don’t want that corn syrup and red dye goo in my pie. A lot of recipes use strawberry jelly in the glaze. This is a much better option. I did add some lemon juice to the glaze for a little pop. How fresh! https://houseofnasheats.com/fresh-strawberry-pie-without-jell-o/
Oh My! This is something special. I cook a breakfast on Sunday afternoon that we can reheat and eat all week. This is a riff on a frittata from The Smitten Kitchen.
Microwave in the bag baby potatoes-cooked and cooled
8 Slices of cooked bacon crumbled-save the fat
8 Eggs
1/2 Cup of heavy cream
1/2 cup of half and half
4 Green onions chopped
2 Cups of grated Gruyere
2 Tbls of chopped dill
Slice your cooked and cooled potatoes and place them in a bowl. Pour the bacon fat over the potatoes and toss, season with salt and pepper and set them aside. Whisk the eggs, cream and half and half together. Stir in 1 cup of cheese and the dill into the egg mixture. Layer your potatoes on the bottom of an oven proof non-stick skillet, top the potatoes with the green onions and crumbled bacon, then pour over the egg mixture. Cover your pan with foil bake on the center rack at 400 for 20 minutes, uncover and top with the remainder cup of cheese and bake 10 to 15 minutes more. Just until the eggs are set.
This was amazing. It went so well together. I love a crispy chicken cutlet. As far as the chicken goes I stuck with the recipe except I added a little sesame oil in with the egg and some sesame seeds into the panko. I also air fried the chicken. https://cooking.nytimes.com/recipes/1021957-chicken-katsu
Fried rice
1 Package of microwave jasmin rice-cooked per package and chilled in the fridge
2 Tbls of coconut oil
1 Garlic clove grated or minced
1 Tsp of grated ginger
1 Tbls of soy sauce
1/4 Onion diced
8oz Package of sliced mushrooms rough chopped
1 Egg beaten
Chopped green onions
Heat your oil in a non-stick pan add in the onion and mushrooms cooking until the mushrooms start to brown, add in garlic and ginger and cook about 1 minute. Add in the rice and cook until a little brown adding more soy sauce if needed. Add in your beaten egg and cook a few minutes. I used the leftover egg from breading the chicken. Garnish with the green onions.
The grilled polenta has a nice char but, I would probably pan fry it next time to add a crispy texture. I wanted my tomatoes to be less cooked and more fresh so I added them at the end just to warm through. I added some fresh chopped spinach to the pan to wilt while the beans cooked. https://www.myrecipes.com/recipe/grilled-polenta-tomatoes
This is a great summer picnic dish. It hits all of the notes, sweet and smoky grilled cantaloupe, salty prosciutto and parmesan, briney olives and the bright fresh herbs. https://www.foodnetwork.com/recipes/giada-de-laurentiis/grilled-melon-and-prosciutto-pasta-salad-5291074
I was going through my recipe book looking for ideas for this weeks menu, and I found this gem. It had been so long since I first made this that I had forgotten all about it. This is a great quick weeknight pasta dish. I use fresh pasta, diced rotisserie chicken instead of cooking chicken and I add in some fresh basil at the end. https://www.copymethat.com/r/uZbIQ72zW/chicken-bacon-florentine-fettuccine/
We love cooked cabbage at my house. I would have liked this to have been a little more tender. Maybe cooked longer at a lower temp. I grilled some gouda chicken sausages to go with. https://www.eatingwell.com/recipe/250928/roasted-cabbage-with-chive-mustard-vinaigrette/
This dish is so creamy and full of flavor. I did not make polenta. I bought a log of polenta and heated it up with some milk, to reconstitute it. I spread the cooked polenta out in the bottom of the baking dish instead of cutting squares. So no layers just polenta on the bottom and the mushroom and cheese mixture on top. This was dynamite. https://www.eatingwell.com/recipe/251175/wild-mushroom-polenta-casserole/
This is a great Sunday breakfast. Spicy tomato sauce with a little chorizo, a runny egg, some queso fresco and some fresh cilantro with lots of toasted bread for dipping.
2 Tbls of olive oil
1/2 Onion diced
1 Red bell pepper diced
1 Tsp of cumin
1/2 Tsp of Coriander
1/2 Tsp smoked paprika
1/2 Tsp sweet paprika
Dash of cinnamon
Dried chorizo diced
1 Clove of garlic grated or minced
1 Can of fire roasted diced tomatoes
1 8oz can of tomato sauce
1/4 Cup of Harrisa
Salt
Eggs
Cilantro
Queso fresco or feta
Heat your oil in a skillet, cast iron, or non stick. Add in the onion, red pepper and the spices and saute until the vegetables are tender. Add in the chorizo and garlic saute 1 minute and add in the diced tomatoes, tomato sauce, and harissa. Simmer until the sauce reduces by 1/3. Taste and season with salt. Make wells in the sauce for the eggs and add an egg to each well. Cover and cook until the whites are set but the yolks are still runny, about 5 minutes. Garnish with cilantro and queso fresco.
Sophisticated Southern Girl 