Month: July 2016

Who Doesn’t Love Coconut?

Coconut Pound Cake

As a child, I used to go deer hunting with my Dad. Well, let’s clarify that – I would go with him as we rode through the woods in his truck while he scouted for deer. He never did “hunt” while I was with him, not that I remember anyway.

As for me, I would usually fall asleep in the seat and never did see any deer in the woods, not until I was an adult. But the fun was driving through the woods on those little dirt roads, driving over those little wooden bridges (sometimes it was simply a few 2 x 4s put together) and enjoying the donuts Daddy would get at Dan-D-Donuts that morning.

Which leads me to the delightful coconut donut!  In that box of donuts was always a coconut donut which I loved and still do to this day. There’s coconut cake we all love as well, right?  Well, this coconut pound cake is a mixture of the two and is so wonderful – flavorful and moist. If you occasionally need a coconut “fix”, this is your cake!

Try it and let me know what you think!

Bon appétit!

Coconut Pound Cake
 
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Author:
Serves: 1 loaf
Ingredients
  • ¾ cup Unsalted butter
  • 2 cups All purpose flour
  • 1½ teaspoon Baking powder
  • ½ teaspoon Salt
  • 1 cup Sugar
  • 1 teaspoon Vanilla
  • 3 large Eggs
  • 1 cup Buttermilk
  • 2 tablespoon Buttermilk
  • 1½ cups Coconut toasted
  • 1 cup Confectioners Sugar
Instructions
  1. Preheat oven to 350 degrees. Butter and flour a 4½-by-8½-inch loaf pan. Whisk together flour, baking powder, and salt. In a large bowl, using a mixer, beat butter and granulated sugar on medium-high until light and fluffy, 8 minutes, scraping down bowl as needed. Add vanilla, then eggs, one at a time, beating well and scraping down bowl. With mixer on low, add flour mixture in 3 additions, alternating with two ½-cup additions buttermilk, and beat until combined. With a rubber spatula, fold in 1¼ cups coconut.
  2. Transfer batter to pan and bake until a skewer inserted in center comes out with a few moist crumbs attached, 60 minutes. Let cool in pan on a wire rack set in a rimmed baking sheet, 1 hour. Remove cake from pan and let cool completely on rack. (Store at room temperature, wrapped in plastic, up to 4 days.)
  3. Whisk together confectioners' sugar and remaining 2 tablespoons buttermilk. Drizzle over cake and sprinkle with remaining ¼ cup coconut.
Nutrition Information
Serving size: 10 Calories: 376 Fat: 16g Saturated fat: 9g Unsaturated fat: 1g Trans fat: 5g Carbohydrates: 53g Sugar: 33g Sodium: 226mg Fiber: 1g Protein: 6g Cholesterol: 112mg

 

Sunday Meat Loaf

I can’t think of a more comforting Sunday dinner (or supper, if you prefer) than meatloaf, mashed potatoes and green peas.  Isn’t that the best, warmest combination you can imagine?  I love it!

I remember us having meatloaf for dinner often, but not so often that you grew tired of it.  And mashed potatoes seemed to always come out of the box – yes, those instant ones, unless I helped and made them from scratch which is much preferred.  As an adult, I would never think of using instant mashed potatoes.  It’s just not the same.  This recipe is decidedly “different” than your typical homemade mashed potatoes. They go perfect with any beef, chicken, or pork.

As for the meatloaf, there are a gazillion different recipes out there but I really like this one. It is very flavorful and holds together perfectly.  Topped with the traditional ketchup/brown sugar glaze and you simply can’t go wrong.  I’ve eaten it almost every dinner this week – you know, leftovers and more leftovers – but it just gets better and better with every meal!

Try it with your family and let me know how you like it!

Bon appétit!

Meat Loaf
 
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Author:
Serves: 8
Ingredients
  • 1½ pound Ground beef
  • ¾ cup Oatmeal uncooked
  • ¼ cup Onion chopped
  • 1½ teaspoon Salt
  • ¼ teaspoon Pepper
  • 1 cup Vegetable juice V-8
  • 1 Egg beaten
  • ½ cup Italian bread crumbs
  • ⅓ cup Ketchup
  • Worcestershire sauce to taste
  • 3 tablespoon Brown sugar
  • 2 teaspoon Yellow mustard
Instructions
  1. Mix brown sugar, ketchup, and yellow mustard for glaze. Set aside. Mix ground beef, oatmeal, onion, salt, pepper, V-8, egg, Italian bread crumbs, and Worcestershire (to taste).
  2. Form into loaf. Bake at 350 degrees for 1 hour, 15 minutes.
Nutrition Information
Serving size: 1 Calories: 306 Fat: 17g Saturated fat: 6g Unsaturated fat: 1g Trans fat: 7g Carbohydrates: 17g Sugar: 7g Sodium: 814mg Fiber: 1g Protein: 16g Cholesterol: 71mg

 

The Ultimate Side

Garlic Mashed Potatoes

You can’t beat these wonderful garlic and herb mashed potatoes for flavor and they are so easy to make.  They are perfect with the Sunday Meatloaf or any beef, pork or chicken dinner. You surely won’t go back to just plain mashed potatoes. Not EVER!!

And you’ll never go back to using boxed instant mashed potatoes when you can make these in less than 30 minutes!  Try them, you will see!  The Rondele makes all the difference!

Bon appétit!

Creamy Garlic and Herb Mashed Potatoes
 
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Author:
Serves: 10
Ingredients
  • 2½ pounds baking potatoes, peeled and quartered (this is about 7-8 russet potatoes)
  • 1 (5.2 oz – 8 oz) container of spreadable garlic and herb cheese (like Rondele)
  • 2 Tbsp butter
  • whole milk
  • salt to taste
Instructions
  1. Place the potatoes in a large saucepan with enough water to cover. Bring to a boil and boil for 20 minutes or until tender.
  2. Drain potatoes and mash. Mix in the cheese, butter, and enough milk to reach desired consistency.
Nutrition Information
Serving size: ½ cup Calories: 342 Fat: 9g Saturated fat: 3g Unsaturated fat: 3g Trans fat: 0g Carbohydrates: 53g Sugar: 1g Sodium: 417mg Fiber: 5g Protein: 12g Cholesterol: 24mg

 

Sweet and Sour

Sour Mix

In my quest to keep everything fresh, I also make my own simple syrups for cocktails.  I have a stash of syrups in the fridge including one infused with rosemary, one with mint, and one with thyme.

It’s so easy, you can infuse any simple syrup with any flavor – orange, lemon, strawberry, basil, cardamom, lavender, rose, ginger – the list is endless. Just use your imagination. These flavored syrups can be used in fruit drinks or teas or anything else, it doesn’t have to be for cocktails only!

And, yes, I make my own Sour Mix. You have to squeeze a lot of lemons and limes to make it happen but it’s so worth it.  To help make that job much easier, I lemonjuiceruse this handy kitchen gadget, the Citrus Juicer.  You can use it for lemons, limes, and small oranges.  It’s a must have for any kitchen!

And, yes, for those wondering, I have quite a gadget drawer in my kitchen but my philosophy is you can never have too many! You just never know when you’ll need one! My nickname is “Gadget Girl” and, well, if the shoe fits, wear it, I say!

So, here is the recipe for the Sour Mix.  It is so much better than the store bought stuff which again, has so many ingredients in it that can’t be pronounced.  Who wants to ingest that I ask you?  Not me!

Fresh is always better!

Sour Mix
 
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Author:
Recipe type: Libations
Serves: many
Ingredients
  • 1 cup water
  • 1 cup sugar
  • 1 cup freshly squeezed lemon juice
  • ½ cup freshly squeezed lime juice
Instructions
  1. Make simple syrup by bringing the sugar and water to a boil, about 7 minutes. Stir to dissolve sugar. Remove from heat and let cool.
  2. While the syrup is cooling, strain freshly squeezed lemon and lime juice into a resealable bottle, discarding the pulp. Pour in the cooled simple syrup. Shake and use immediately.
  3. Refrigerate remaining syrup.

 

Yummies For Your Puppy

No Bake Dog Treats

It’s summer, it’s hot. But you still need homemade dog treats for Fido. Yes, you do. Certainly you don’t buy your dog treats? There are so many recalls with kibble and treats these days which makes me much more cautious with what I’m feeding my pups.

Most of you know I feed mine a raw diet but I supplement that with kibble. These days I’m feeding Hi-Tek Naturals Grain Free which gets a 5-star rating on Dog Food Advisor. It’s sourced and made in Dublin, Georgia which is kind of cool.

And to supplement their daily food rations,of course, they get treats.And I usually make them myself. It’s so easy and they absolutely know when I’m baking just for them.

But the recipe here is a no bake recipe! Gotta love that! No need to turn on the oven and heat up the kitchen during these hot summer days. I put them on a cookie sheet and froze them, then put them in a zip loc bag and back into the freezer for storage. I just pull out the bag and grab the portion I need and everyone is happy!

paws
Life is good!

No Bake Treats
 
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Author:
Serves: 20
Ingredients
  • ¾ C. Peanut Butter
  • ¼ t. Cinnamon
  • ¼ t. Carob Powder
  • ¼ C. Water
  • 1¼ C. Oats
Instructions
  1. Line a cookie sheet with parchment paper or plastic wrap, set aside.
  2. In a medium bowl, vigorously stir together the peanut butter, cinnamon, carob powder, and water until combined. Slowly add the oats, ¼ cup at a time, until completely mixed in.
  3. Roll into small balls, placing on prepared cookie sheet. Chill in the fridge for 1 - 3 hours before feeding to your dog.
  4. Or freeze on cookie sheet, then place in Zip Loc bag, storing in the freezer. Take out as needed.

 

The Cooler

Kiwi Colada

Nope, I’m not talking about the William H. Macy, Alec Baldwin, Maria Bello, et al movie but this delicious, refreshing, and very cooling cocktail. I saw it on Pinterest one day and, of course, just had to make it!

I happened to have all the ingredients except the Bacardi Pina Colada mix and the Kiwis so made a quick trip to the store to stock up. Well worth it! It is quite tasty and is definitely a keeper.

It’s perfect for such a hot day as this in July!  Just perfect!

Live it up and drink it down!

Kiwi Colada
 
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Author:
Serves: 4
Ingredients
  • 1 can BACARDI® Mixers Piña Colada
  • 1 Cup Bacardi Superior Rum
  • 2 Kiwis
  • ¼ Cup Lime Juice
  • 4 Cups of Ice
Instructions
  1. Combine Bacardi Mixers Pina Colada, Bacardi Rum, and Lime Juice in a blender.
  2. Peel and slice 1½ kiwis and add to blender.
  3. Blend on high for about 10 seconds or until smooth.
  4. Pour into a double old fashioned glass filled with ice.
  5. Garnish with a kiwi wheel.

 

Delicioso

Fresh Salsa

Today I made Ree Drummond’s (Pioneer Woman) Restaurant Style Salsa but I made a small tweak. I like my salsa spicy hot!  I’ve become quite addicted to Mrs.Renfro’s Habanero Salsa. Yes, it is quite tasty. I think if given a straw, I could drink it from the jar. Salsa

So, with that being said, this homemade restaurant style salsa had ALOT to live up to, you know? So, I used one can Rotel Mild and one can of Rotel Fire Roasted. That was my tweak. For me, it’s just the perfect blend. You can certainly adjust those Rotel flavors to suit your preference.

I have to say I’m in love with this new salsa! Talk about needing a straw!  I’ve eaten two bowls of it tonight!  Very delicioso, to say the least. And you can tell it’s fresh! You can taste the fresh cilantro, the lime juice, and the jalapeno. Every now and then I’ll get a kick of the jalapeno. Oh my!

My best suggestion is to have iced tea on hand, water with lemon or a gigantic picture of margaritas! You’ll need one or the other! But it’ll be worth it!

Bon appétit!

Fresh Salsa
 
Author:
Recipe type: Seasonings and Condiments
Ingredients
  • 28 ounce Whole tomatoes with juice
  • 10 ounce Rotel mild
  • 10 ounce Rotel fire roasted
  • ¼ cup Onion chopped
  • 1 clove Garlic minced
  • 1 whole Jalapeno peppers quartered and sliced thin
  • ¼ teaspoon Sugar
  • ¼ teaspoon Salt
  • ¼ teaspoon Cumin
  • ½ cup Cilantro chopped
  • ½ Lime juiced
Instructions
  1. Combine whole tomatoes, Rotel, onion, jalapeno, garlic, sugar, salt, cumin, lime juice, and cilantro in a blender or food processor. Pulse until you get the salsa to the consistency you desire. Test seasonings with a tortilla chip.
  2. Refrigerate at least one hour before serving for flavors to blend.
Nutrition Information
Serving size: ¼ cup Calories: 17 Fat: 15g Saturated fat: 0g Unsaturated fat: 0g Trans fat: 0g Carbohydrates: 39g Sugar: 1g Sodium: 7mg Fiber: 10g Protein: 88g Cholesterol: 0g

 

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