02/22/2024
Some have asked for a copy and paste version of the recipes from episode 1. Here you go! 😁
Mixed Fruit Salad with Orange/Lemon glaze
Ingredients:
Sauce:
• ⅔ cup orange juice
• ⅓ cup lemon juice
• ⅓ cup brown sugar (packed)
• ½ teaspoon grated orange zest
• ½ teaspoon grated lemon zest
• 1 teaspoon vanilla extract
Salad:
• 2 cups cubed pineapple
• 2 cups strawberries, hulled and sliced
• 3 kiwi fruit, peeled and sliced
• 3 bananas, sliced
• 2 oranges, peeled and chopped
• 1 cup seedless red and green grapes
• 2 cups blueberries
Directions:
1. For the sauce: Bring orange juice, lemon juice, brown sugar, orange zest, and lemon zest to a boil over medium heat. Reduce heat and simmer until slightly thickened, about 6 minutes. Remove from heat and add vanilla extract. Set aside to cool. �
2. For the salad: Mix all the prepared fruit in a large bowl. Pour cooled sauce over fruit; cover and refrigerate for 2 or 3 hours before serving.
Ingredients:
Momma’s Pot Roast: (elevated because there’s wine in it)
1 (3 lb) boneless chuck roast
2 Tbsp olive oil
Coarse sea salt
2 large yellow onions coarsely chopped
3 cloves fresh garlic, minced
2 cups beef broth (I use Better Than Bouillon)
3/4 cup dry red wine
2 sprigs fresh thyme
2 sprigs fresh rosemary
2 bay leaf (leaves?)
2 lbs yukon gold potatoes , cleaned then diced into 1 1/2 inch pieces
6 medium carrots , peeled and chopped into 1 1/2-inch pieces
3 Tbs. Worcestershire Sauce
1 pack onion soup mix
Instructions:
Preheat oven to 275 degrees.
Heat olive oil in a large dutch oven over medium-high heat.
Season roast all over (generously) with sea salt. Then add roast to pot and brown on all sides, about 5 minutes per side. Make sure you brown every square inch of the roast; sides and edges. You won’t be sorry.
Place rosemary, thyme and bay leaves and minced garlic on top of roast.
Add onions, potatoes and carrots.
Sprinkle soup mix over veggies.
Pour beef broth, red wine and Worcestershire sauce over veggies.
Cover pot with lid and transfer to oven and cook 3 to 3 1-2 hours.
Remove roast and remove veggies to a separate bowl. Remove herb sprigs. Slice roast. Serve warm.
You can make a stellar gravy from the juices to pour over biscuits, rolls, roast and veggies. Drown everything with gravy. And then take a well deserved nap. That’s what Momma did.
Butterswim Biscuits:
I’ve tried so many ingredients and methods over the years to make great biscuits. These Butterswim biscuits are one of two recipes I love. I make these the most often because they’re the easiest and quickest and absolutely delicious. And knowing they’re baking in a bathtub of butter makes me slap-happy…all on the inside.
• 2 1/2 cups all-purpose flour
• 2 cups buttermilk
• 1 stick butter
• 4 tsp baking powder
• 4 tsp sugar
• 2 tsp salt
Instructions:
1. Preheat the oven to 450 degrees.
2. Combine all of the dry ingredients in a medium bowl.
3. Add the buttermilk and mix all of the ingredients together until a sticky dough is formed.
4. Melt the butter in a microwave safe bowl, (or heat in a
sauce pan, if you’re overly sensitive about such
things) and then pour it into an 8×8 or 9×9 baking dish
(the pan needs to be big enough so the butter doesn’t
drip out of the pan while it’s baking).
5. Place the dough right on top of the melted butter and
use a spatula to spread it evenly across the pan until it
touches the sides. It’s perfectly fine if some of the butter
sloshes up on top of the dough.
6. Cut the unbaked dough (it should be swimming in butter
at this point) into 9 squares. Kind of like a tic tac toe,
without the x’s or o’s.
7. Bake for 20-25 minutes or until golden brown on top.
Home Fried Potatoes:
Ingredients:
�3 Tablespoons vegetable oil �1 ½ pounds yukon gold potatoes, finely diced �1 red bell pepper, seeded, finely diced
1 green pepper, seeded, finely diced�1 cup white onion, finely diced�2 cloves garlic, minced
2 Tablespoons salted butter
1 teaspoon creole seasoning
¼ teaspoon black pepper
salt, to taste
Instructions:
Place a 12-inch cast-iron skillet over medium-high heat. Add 2 tablespoons of oil to the skillet and swirl it around to coat the bottom of the pan. Add the potatoes, bell peppers, and onion.
Toss to coat in the oil.
Cover and cook for 25 minutes, stirring the veggies every few minutes, occasionally scraping the bottom of the pan to release the charred veggies.
After 25 minutes, check to see if the potatoes are cooked through, if they aren’t continue to cook until they are.
Turn the burner up to high and add the garlic, butter, creole seasoning, and black pepper, stir to combine.
Cook an additional 5 -10 minutes until you see a definite char on the potatoes. The char makes these potatoes exceptionally yummy! Taste and add salt if you think it needs some. I always do. But, I’m a saltaholic. So, there’s that!, Serve immediately.
Easiest Over Easy Eggs EVER!
I really get disgruntled when I break a yolk. I need a runny yolk so my biscuit has something to sop up. I found this great hack to make the perfect over easy egg and never break the yolk. Thank me later.
Ingredients:
A pan with a lid
An egg
Water
Place the pan on a burner (back left burner, if you really want to go rogue), over medium heat. Break egg shell, CAREFULLY, and pour egg, DELICATELY, into pan. Watch until the albumen (or egg white for those of us who took science 102 in school) begins to turn white. Pour water into pan, CAUTIOUSLY, surrounding the egg. Cover the pan for maybe a minute. The steam from the water will finish cooking the egg. Perfectly over easy. Easy peazy!
Rarebit Sauce:
Rarebit sauce originated in the 1500’s in Wales. Rarebit was traditionally served over toast. I crave this stuff. I’ll eat it over eggs, pot roast, veggies, almost anything (except ice cream). This Welsh sauce (or gravy, if you’re from the South), is so stunningly good, I feel relatively sure heaven will have wild rivers flowing with it.
Ingredients:
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup porter beer
3/4 cup heavy cream
6 ounces (approximately 1 1/2 cups) shredded Cheddar
2 drops hot sauce
Instructions::
• In a medium saucepan over low heat, melt the butter and whisk in the flour. Cook, whisking constantly for 2 to 3 minutes, being careful not to brown the flour. Whisk in mustard, Worcestershire sauce, salt, and pepper until smooth. Add beer and whisk to combine. Pour in cream and whisk until well combined and smooth. Gradually add cheese, stirring constantly, until cheese melts and sauce is smooth; this will take 4 to 5 minutes. Add hot sauce. Pour over toast (or whatever you want. I wouldn’t recommend ice cream) and serve immediately.
Peach Mocktail:
Ingredients:
Ice
Peach Juice
Lemon/ Lime Soda
Grenadine
Fill a glass 2/3rds with ice
Fill the glass half full with peach juice
Pour in soda almost to top
Splash with Grenadine
