Meat Safety

I am very particular when it comes to meat and you should be too.  I got my husband this meat thermometer for Christmas.  It's a little more expensive than your average, but it gets the temperature instantly.   I do encourage anyone who cooks with meat to get a thermometer.  They can range from $15.00 - $100.00.  Worth the investment!  I have a temperature chart I keep in my kitchen.   You can get one from USDA website:
http://www.fsis.usda.gov/is_it_done_yet/brochure_text/index.asp

Spinach & Artichoke Baked Chicken

This is almost like my spinach and artichoke dip on top of chicken.  A few changes though - the chicken turns out very tender and it's so delicious!


INGREDIENTS

4 - 6 chicken tenders
1 can artichokes, chopped
1/2 cup frozen, chopped spinach
1/2 cup mayo
1/2 cup sour cream
1/2 cup pepperjack cheese
a few dashes of hot sauce
salt and pepper


Preheat oven to 350.

Place tenders in a greased baking dish.  Season with salt and pepper.  Mix all other ingredients together and spread evenly over chicken.  Cook at 350 for 40 minutes, until chicken is no longer pink and internal temperature reaches 165 degrees on a thermometer.

Mardi Gras Madness

I love Mardi Gras! The official day is tomorrow, Fat Tuesday. We have been celebrating for the past 2 weeks. Parades, parties and FOOD! If you have never been to New Orleans to experience "real" Mardi Gras, you must go! It's an experience you won't soon forget! We had a party at our house the other night. The main event...my husband's jambalaya - which is impossible to duplicate. It's unique and a true Louisiana dish. There were other good eats as well!
                                                
                                           My Mardi Gras Table

Menu
Appetizer - cream cheese & spicy pepper jelly
Entree - Jambalaya
Side dish - White Beans
Desert - King Cake

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                                      A Traditional King Cake

King cake is so good! My favorite is classic cinnamon - if you're into fillings they have everything from strawberry to chocolate.

Ash Wednesday is the day after Mardi Gras, starting the season of Lent. Catholics can't eat meat on Wednesdays or Fridays until Easter, so I'm getting ready to be cooking a lot with seafood for my husband. Crawfish season is here! So stay tuned for posts on seafood! Happy Mardi Gras!!!

Homemade Taco Seasoning

This stuff is awesome.  I have a ton of spices I needed to get rid of.  I had everything I needed for this...you won't buy those packets of taco seasoning again!


~You Will Need

3 TBL chili powder
2 TBL cumin
2 TBL garlic powder
1/4 tsp salt
1/4 tsp black pepper
1/4 tsp dried oregano
1/2 tsp Tony's seasoning


You can add as much or as little of these seasonings as you want.  This a chili powder base.  If something is too strong or over powering just play around with it until it's how you like it.

To make chicken tacos:

Cut chicken up in 1/2 " chunks (seasoned with salt and pepper) and cook it over medium heat, in a large skillet with a few tablespoons of olive oil - cook for about 15 minutes, or until chicken is no longer pink. Add this taco seasoning in, about 2 tablespoons and about 1/4 cup of water.  Stir until all is combined.

Coffee Cake Muffins

I was searching Pinterest for a coffee cake recipe.  I then got inspired by some coffee cake muffins!  They are so delicious and moist! 

~You Will Need

~1/2 cup brown sugar
~1 tsp ground cinnamon
~2 cups flour
~1 cup regular sugar
~1 tsp salt
~1 stick of butter, cut in 1/2 inch slices
~1 1/2 tsp baking powder
~1/2 tsp baking soda
~3/4 cups sour cream
~1 large egg
~1 tsp vanilla


GLAZE

~1 cup powdered sugar
~3 TBL milk

Preheat oven to 350.  Spray a 12-cup muffin pan with cooking spray and set aside.

1)   In a small bowl, mix brown sugar and cinnamon, set aside.  In a bowl with an electric mixer, add flour, sugar, and salt.  Beat until well combined.  Then add slices of butter and beat until combined.  Remove 1/2 cup of flour mixture and add to bowl with brown sugar.  Stir with a fork until combined to make the streusel filling.

2)   Back to the bowl with the elctric mixer - add baking soda and baking powder.  Next, combine sour cream, egg and vanilla and beat until smooth.  Finally, add the streusel in the small bowl back to this mixture and fold in with a wooden spoon.  Spoon into muffin cups and bake 20 minutes.   

3)   To make the glaze, combine milk and powdered sugar and stir until smooth.

Caroline's Cuisine: Valentine's Day

My husband and I thought about going out for dinner on Valentine's Day. Then I realized all restaurants will be packed and it would mean so much more if I went over and beyond for a delicious meal, cooked in our kitchen.  Well, might I say, he was overly impressed!!  To start off, I have never cooked with lobster in my life.  I was so scared - mainly because they aren't cheap and I didn't want to mess it up.  Well, this just goes to show you, it's fun to take some risks with cooking - because it turned out amazing!  I found a special at the store - a filet mignon and lobster tail.  I just had to get it!  Well, the hardest part of this was peeling the lobster tail...Very difficult. I somehow managed to do it!

Valentine's Day Menu: 

Appetizer - Wedge salad with chives
Entree - Surf & Turf - Lobster with garlic butter and filet mignon
Side - Sauteed mushrooms with garlic and chive sauce

LOBSTER TAIL

I did this the easiest way - don't let this scare you.  The lady at the grocery store told me exactly what to do.


~1 uncooked lobster tail
~a few pinches of salt

Get a large pot and fill with water - enough to cover the tail.  Bring to a boil and place lobster in water.  Sprinkle salt and boil 15 minutes.  When tail is done, it will turn red and will curl up.  Remove from water and cut down the back of the tail to open up and get to the meat

GARLIC BUTTER (for dipping lobster meat)

This is very simple.  Just get however much butter you want, a few tablespoons and put a little minced garlic and salt in.  Microwave, covered, in 10 - 15 second intervals stirring after each. 

WEDGE SALAD

Get a head of lettuce and cut off the end.  Then cut in quarters and top with your favorite dressing!

FILET MIGNON

This was also very easy.  Just season with salt and pepper.  Get a large, ovenproof skillet and put a few tablespoons of olive oil.  Cook both sides for about 3 minutes.  Then transfer the pan to oven preheated to 375.  Cook 6-8 minutes.  Let sit for about 10 minutes before cutting into it.   I like mine medium rare.

These are the temperatures your thermometer should read depending on how you want it cooked:

Rare - 125 degrees
Medium Rare - 130 degrees
Medium - 140
Medium Well - 150
Well Done - 160


Sauteed Mushrooms

~mushrooms, washed and chopped
~1/2 cup chicken broth
~3 TBL butter
~3 TBL chives, chopped
~2 cloves garlic
~salt and pepper

Cook mushrooms for about 10 minutes until tender.

Baked Parmesan Fries

These are some kind of yummy!  They are very easy and way better than the frozen stuff!

~You Will Need

~6-7 medium sized potatoes, cut length-wise
~3 TBL olive oil
~2 TBL parmesan cheese
~1/4 tsp black pepper
~1 tsp Italian seasoning
~1/2 tsp garlic powder
~1/4 teaspoon Tony's seasoning


Preheat oven to 425

Peel, wash and cut potatoes.  Place in a large ziplock bag.  In a small bowl, mix olive oil, parmesan cheese and all spices. Add to plastic bag and shake until all potatoes are covered.  Place all coated potatoes on a baking sheet, with aluminum foil.  (I always grease the foil with Pam)  Bake for 40-45 minutes or until golden brown and tender.

Place them on a greased baking sheet like this....

Finished Product!

Delicious!

BBQ Pork Sandwiches with Creamy Coleslaw

This is AMAZING.  My husband is going on and on about how this is the best BBQ sauce he's ever had.  I'm so proud of myself!  I used two bbq sauces.  One for the pot roast, which had a little more liquid and my personal BBQ sauce I've created, which is thicker.   So delicious!!!

~You Will Need

1 chuck roast, around 2 1/2 - 3 lbs

Crock Pot BBQ Sauce

1/2 cup vinegar
1 cup ketchup
1/2 cup yellow mustard
1/4 cup brown sugar
1 TBL garlic powder


Mix all together and put roast in crock pot on low for 6 hours and high on last 2 hours.

My BBQ sauce is on this link:

http://carolinecuisine.blogspot.com/2011/10/awesome-bbq-sauce.html


When roast is done, chop it up and mix with my sauce.  You may have to double my sauce recipe, depending on how much you want.

Caroline's Creamy Coleslaw

1  16 oz package coleslaw (can be found with the shredded lettuce at the store)
1/2 cup + 1/3 cup mayo
1/2 TBL white vinegar
1 TBL spicy dijon mustard
1/4 tsp celery seed
1/4 tsp salt
1/4 tsp black pepper

Mix all ingredients and add to coleslaw.  Mix well and let sit in fridge for about 1 hour before serving. Serve on a hamburger bun.



                                                                  Amazingly Yummy!