August 22nd, 2010
Have you ever thought about all the ways you can use raisins in your cooking and baking? The list seems endless!
First among the long list, of which I certainly won’t be able to cover them all, there are the most common uses. There’s oatmeal & raisin cookies, and cinnamon raisin bread. Many folks like raisin bran cereal and raisin bran muffins. When it comes to sweets, I like simple chocolate raisin clusters.
And how about some broccoli and raisin salad? I just cut up some fresh broccoli spears and then add some chopped onion, raisins, sometimes some chopped pecans or walnuts, and then some slaw dressing. Stir it up in a mixing bowl and put it in the refrigerator for a couple of hours.
Now for some more unique ways to use raisins. I occasionally add some raisins to my ground beef mixture when I stuff peppers. They can be added to stuffed cabbage rolls as well. I also use raisins in a chicken recipe I make in my wok. That recipe also uses crushed tomatoes and slivered almonds and came with my first wok I purchased many years ago.
What about raisin snacks? One of my favorites is my own version of trail mix. I simply combine mixed nuts, raisins, and M&M’s.
How about you? What are some of the ways you use raisins in your recipes?
Pat’s Kitchen
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July 25th, 2010
Here is my newest recipe that I just created yesterday. I got the idea from my best friend in Ohio who gave me the ingredients list from another recipe she came across. I then improvised since I didn’t know the details of the recipe. Since my mozzarella cheese was old and didn’t smell right, I substituted some provolone cheese I had on hand and it turned out fine. Are you like me and don’t always stay on top of those old items in the refrigerator??!! By the way, I like to save money and shred my own cheese with a grater.
- 4 small zucchini
- 2 Tablespoons extra virgin olive oil
- dash of salt and pepper
- 1 small onion coarsely chopped
- 1 pound ground beef
- 1 Cup shredded cheddar cheese
- 1 can tomato soup
- 1 Cup shredded mozzarella cheese
- 1/2 Cup shredded romano cheese
Cut off the ends of the zucchini and then slice them about 1/4 inch thick. Leave the skins on so that it holds the zucchini together and doesn’t become too soft. Saute’ the zucchini in olive oil in a large skillet with a lid. This should only take about 10 minutes on low heat with the lid on. Season the zucchini with a dash of salt and pepper. Since I’m a fond lover of Penzeys Spices, I sprinkle a little Pasta Sprinkle over my zucchini for flavor.
Remove the zucchini from the skillet, layer it in a rectangle, oval, or square glass or stoneware baking dish, and put the ground beef in the skillet. Brown and crumble the meat and drain off the grease. Layer the ground beef over the layer of zucchini in the baking dish. Then layer the cheddar cheese over the ground beef. Pour the can of tomato soup evenly over the cheese. Top with the mozzarella cheese and then finally the romano cheese.
Bake in a preheated 350 degree oven for about 30 minutes or until the cheese is golden brown as shown in the photo above.
This recipe is plenty for two people, but you may want to double it for a whole family. I served mine with a broccoli and raisin salad and it was plenty filling.
Pat’s Kitchen
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July 4th, 2010
When I attended an Ohio State football game party in Ohio last November, I fell in love with one of the snacks that someone brought to the party: it was called “White Trash.” Seemed like a silly name, but it’s sure an addictive treat! When I came back home to Florida, I decided to figure out how to make this wonderful recipe. This is what I came up with:
- 2 Cups Crispix cereal
- 2 Cups Cheerios
- 2 Cups Rice Chex
- 2 Cups small pretzels
- 1 Cup peanuts
- 1 Cup M&M’s
- 3 cups white chocolate buttons (I prefer Merckens brand)
Mix all ingredients together, except the chocolate, in a large mixing bowl. Slowly melt the chocolate buttons over low heat in a double boiler. (Chocolate can be melted in the microwave, but be careful not to overcook. I prefer the double boiler so I can watch the chocolate and get the proper consistency.)
Pour the melted chocolate over the dry ingredients in the mixing bowl and fold over and over until all ingredients are coated with the chocolate. Spread the mixture out over wax paper on a cookie sheet (or use one of the latest silicone cookie sheets). Put it in the refrigerator for about 15 minutes or until it hardens. Then break it into pieces and store it in a container in the refrigerator until ready to eat. That is, if you can wait to eat it! It’s a colorful treat for Christmas, Easter, 4th of July, birthdays, just about any occasion.
Pat’s Kitchen
Posted in Glass Food Storage Containers, Paula Deen Cookware, Uncategorized, food storage containers, recipes, stainless steel cookware | 1 Comment »
June 20th, 2010
I have spent years making my favorite dish, potato salad. It seems every time I made it, I changed up the dressing a little. I’m always trying to perfect the taste of my potato salad, although my friends already have said it tastes great. Lately, I have been making my dressing with the following ingredients, all mixed together in a medium sized mixing bowl, and I feel it’s my best tasting dressing thus far!
- 1 Cup mayonnaise
- 1 Cup sour cream
- 1 1/2 Tsp prepared mustard
- 1/4 Cup creamy French dressing
- 1 Tsp Catalina dressing
- 1 Tsp dried dill
- 1 tsp paprika
- 1 tsp salt
- dash of ground pepper
- 2 Tsp sweet pickle relish
This combination has worked the best for me so far, but I would love to hear what other ingredients all of you great cooks out there add to your perfect potato salad dressing!
Pat’s Kitchen
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June 13th, 2010
I can’t tell you how many times I failed at making a perfect looking omelet simply because my omelet stuck to the pan. My omelets tasted great, but looked awful!
The key is to use a non-stick small pan. It doesn’t matter what the construction you prefer. It can be made of cast iron or stainless steel. It just has to include a non-stick cooking finish.
Some folks add water to their eggs to make a thinner omelet, and some add milk to make the omelet more fluffy and thicker. I personnally prefer not to add either and feel it gives the omelet just the perfect thickness and texture. I also don’t wisk the eggs, I just blend the eggs with a fork. Place your filling ingredients in the center of your omelet when nearly cooked and before folding over in your pan like you see in the photo above. You will find it soooo easy to lift one half of the omelet to fold over the ingredients when you use a non-stick pan!
There is nothing like a Sunday morning omelet. We would like to hear what special filling ingredients you add to your omelets!
Till next time,
Pat’s Kitchen
Posted in Fry Pan, Kitchen Essentials, Paula Deen Cookware, Rachael Ray cookware, Stainless Steel Cookware, Uncategorized, cast iron cookware | 1 Comment »
May 23rd, 2010
I discovered a different way to flavor a dish with cinnamon when a friend of mine made some homemade applesauce. I tasted cinnamon in the applesauce but I didn’t see any brown cinnamon in it. She then told me she had put cinnamon oil in the applesauce to flavor it. This made the applesauce a lot more attractive as it didn’t have the streaks of brown in it from using regular powdered cinnamon.
Since then I have also added a few drops of cinnamon oil to my hot oatmeal. I also hear it can be great in hot chocolate and chocolate icing. I plan to try it the next time I bake an apple pie, too. Please let us know what you add cinnamon oil to.
Pat’s Kitchen
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May 3rd, 2010
Before preparing a recipe that includes garlic as an ingredient, one must understand the difference between a bulb of garlic and a clove of garlic. A garlic bulb contains several cloves. When the recipe calls for two cloves of garlic, please don’t add two bulbs of garlic! That is way too much garlic!
Garlic can be roasted whole and unpeeled. It does not have to be peeled first. I prefer to roast my garlic whole in a clay garlic baker with 2 tablespoons of oil and some dried basil with a dash of salt and pepper. (The actual recipe for this is in one of my previous blog posts.) After roasting, the garlic is easy to peel and squeeze out the cloves. This is perfect to use on prime rib or in mashed potatoes.
You have probably seen the professional chefs on Food Network preparing raw garlic. They smash the garlic cloves with a large, wide blade knife. Then they cut off the stem end and press out the flesh of the garlic cloves. Those chefs really show off their technique and make it look so easy!
Pat’s Kitchen
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May 1st, 2010
Have you contributed recipes to your church’s fund raising cookbook? Here is one of my creations that is published in one of my church’s cookbooks. Fellow church members have delightful recipes to share! Church pot lucks are a great time to test some of those great recipes!
FOUR BEAN CASSEROLE: 
- 10 oz. pkg. French-cut green beans
- 10 oz. pkg. green peas
- 10 oz. pkg. lima beans
- 6 oz. pkg. snow pea pods
- 1 1/2 Cup mayonnaise
- 4 hard boiled eggs, grated and divided
- 1 small onion, grated
- 1 Tbsp. prepared mustard
- 1 tsp. Worcestershire sauce
- 1/2 Cup chopped fresh parsley
Cook vegetables according to package directions in a large 3 quart saucepan. Drain and set aside. In a small mixing bowl, combine mayonnaise, 3 eggs, onion, mustard, and Worcestershire sauce. Mix well. Layer half of vegetables and half of sauce in a greased 3 quart casserole. Repeat layers. Cover and bake at 350 degrees for 15 minutes or until throughly heated. Garnish with remaining egg and parsley.
This recipe makes a generous amount and is a great dish to take to any pot luck dinner.
Pat’s Kitchen
Posted in Kitchen Essentials, Paula Deen Cookware, Stainless Steel Cookware, Stoneware, recipes | 11 Comments »
April 11th, 2010
When I speak of the “basics” of cooking, I’m talking about baking in clay pots. This method of cooking goes back over thousands of years. You can read about the history of clay pots in one of my previous blogs.
When you shop for clay pots, you may become confused about which of the many choices to buy. You will need to decide what you will be baking in these pots and what quantity of food you’ll be cooking in it. Sizes vary from the very small, unique sizes such as the banana baker and the apple baker if you’re planning on using it for a dessert. They also go up to a larger size pot big enough to hold a turkey. Since these pots are porous and the unglazed ones can become seasoned (similar to cast iron pots), you may want to consider what type of food you’ll be cooking in your pot. For example, there are special ones for cooking fish. You also may need a medium sized one if you like to cook vegetable dishes. If you are planning on baking bread in your pot, choose from the numerous sizes and shapes of bread bakers.
Whichever pot you choose, you won’t be sorry. They make delectable dishes! You will be eating healthier foods, tender meats, and your cooking will take little tending. What have your experiences been with clay pot cooking?
Pat’s Kitchen
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March 11th, 2010
taco soup
My best friend just gave me a recipe that has quickly turned into my favorite soup recipe. This taco soup is scrumptious and addictive! Here is the recipe!
- 1 pound ground beef
- 1 chopped onion
- 1 – 15 oz. can diced tomatoes
- 1 – 15 oz. can diced tomatoes with green chilies
- 1 – 10 oz. can pinto beans
- 1 – 15 oz. can black beans
- 1 – 15 oz. can creamed corn
- 1 pkg. dry ranch dressing mix
- 1 pkg. dry taco seasoning
- 1 Cup water
- Optional toppings listed below
Brown the ground beef in a stock pot or dutch oven. Add chopped onion and cook until onion is soft. Then add the remaining 8 ingredients. Cook on low heat for about an hour.
Serve in soup bowls. Top each serving with shredded cheddar cheese, crushed nacho chips (I like to use Doritos spicy sweet chili flavor), and a tablespoon of sour cream.
Like most soups, the leftovers are great warmed up. I use covered soup bowls to heat it up in the microwave. I hope you like this soup as well as we do!
R. Gibson and Pat’s Kitchen
Posted in Cast Iron Cookware, Clay Cookware, Dutch Oven, Stainless Steel Cookware, Stoneware, Uncategorized, recipes | 5 Comments »