Recipe Time! – Pulled Pork

Some time ago I shared this recipe with you.  I had made it for when both of my brothers-in-law came to stay with my husband and I in Tennessee. It was really good and I had slaved over it all night while it was in the oven (the things you do, right? Heh heh) At the time, I didn’t know that there were two types of pulled pork recipes that have made their home in North Carolina. (Thanks Bobby Flay!!) The pulled pork I made was vinegar based and not tomato based as they were used to. Don’t get me wrong, it was good nonetheless but I would rather my house not smell of vinegar while cooking! I bought a Boston butt last week in hopes of making some pulled  pork soon. I found this recipe that I will hope you will enjoy.

What You Need:

  • 1/4 cup brown sugar
  • 1 tablespoon chile powder
  • 1 tablespoon paprika
  • 2 teaspoons garlic powder
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon cayenne pepper
  • 1 pork shoulder roast (also called pork butt)
  • 4 onions, cut into halves
  • 1 bottle good barbecue sauce
  • Good-quality hamburger rolls, for serving

Directions:

  • Stir together the brown sugar, chile powder, paprika, garlic powder, salt, black pepper and cayenne in a small bowl. Rub the mixture all over the pork shoulder. Wrap the pork in plastic wrap and refrigerate for several hours or preferably overnight.
  • Preheat the oven to 300 degrees F.
  • Place the pork in a large pot on a bed of the onion halves. Roast until fork-tender and falling apart, about 7 hours. Remove the pork from the pot and set it on a cutting board.
  • Place the pot on the stove over medium-high heat and add 1/2 to 1 cup of hot water. Scrape the pan to loosen up the bits and cook for 5 minutes to reduce. Pour in the barbecue sauce and stir to heat.
  • Shred the meat with two forks, then toss in the barbecue sauce until it’s coated to your liking! Serve on hamburger rolls.

Easy peasy! I haven’t made this recipe as yet. It won’t be until this weekend, hopefully. I need to take it out of the freezer and let it thaw out in the fridge. I know the kids will love this! I would highly recommend some Cole slaw to go with it. Next week I will find some good Cole slaw recipes that would go great as a part of a main dish or just as a side.

God Bless!

 

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Recipe Time! – Green Chile Cheesburgers/Apple Cole Slaw/Fried Onion Rings with Chile Sauce

Good AFTERNOON!

I know that this post is a little on the late side but I woke up late this morning and I am desperately trying to keep up. Today I have for you 3 recipes that I feel will go together for a great meal for sharing with your family and friends. Without any further hesitation, los gehts! (let’s go!)

 

What you need:

Queso Sauce:

  • 1 tablespoon unsalted butter
  • 1 tablespoon all-purpose flour
  • 1 cup whole milk
  • 12 ounces Chihuahua or Monterey jack cheese, coarsely grated
  • 1/4 cup grated Parmesan
  • Kosher salt and freshly ground black pepper

Continue reading

Recipe Time! – Downhome Barbeque Beef Short Ribs

It’s getting hot, hot, HOT! And when it starts getting hot, it’s time for BBQs!! Here is a recipe that your family and friends will love and you will definitely be the hit of the party!

http://www.foodnetwork.com/recipes/tyler-florence/downhome-barbecue-beef-short-ribs-recipe.html

Doesn’t this look delicious? Yummmm!

What you need:

  • 8 pounds beef short ribs, cut across the bone
  • 2 garlic cloves
  • 1 bay leaf
  • 1 cup brown mustard
  • 1/2 cup red wine vinegar
  • 1/3 cup brown sugar
  • 2 tablespoons tomato paste
  • 1 teaspoon cayenne pepper
  • 3 tablespoons butter, melted
  • 1 tablespoon molasses
  • 3 tablespoons Worcestershire sauce
  • 1 tablespoon granulated onion
  • 1 tablespoon granulated garlic
  • Salt and pepper, to taste

Kitchen Items:

  • Stock Pot
  • Spoon

Directions:

Fill a large stockpot with water and bring to a boil. Add the ribs, garlic cloves and bay leaf. Parboil the ribs, covered, for 45 minutes to 1 hour, until fork tender.

In a medium saucepan, combine all ingredients. Pour 1 cup of the rib water into the mixture. Cook over medium heat, stirring occasionally, for approximately 15 minutes until the sauce has thickened and is heated through. Add the ribs to the pot, turning with tongs to coat well. Season with salt and pepper.

Transfer the ribs to a hot outdoor grill, meat side down first, and cook 8 to 10 minutes on each side, taking care not to burn them. Serve with remaining sauce on the side.

Whelp! There you go. You can make some home made Cole slaw, mac and cheese, an potato salad to go with it. Serve with a nice cold drink.
God Bless!
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Recipe Time! – Ducana

One of the things that I miss being at home with my parents is eating home food (aka – food from Antigua). Aside from eating saltfish (salted and dried codfish), spinach, fried dumplings and plantain….this has got to be one of my favorite things to eat! Made with sweet potato and raisins, this is a tasty substitute for boiled or fried dumplings.

Ducana with saltfish and spinach

Ducana with saltfish and spinach

What you need:

  • 2 large sweet potato
  • 1/2 cups sugar
  • 2 1/2 cups flour
  • Dash of all spice
  • Dash of cinnamon raisin (optional)

– See more at: http://www.caribbeanchoice.com/recipes/recipe.asp?recipe=118#sthash.YyuQyKnW.dpuf

  • 2 large sweet potato
  • 1/2 cup sugar
  • 2 1/2 cups flour
  • Dash of all spice
  • Dash of cinnamon
  • Raisins (optional)

Kitchen Items:

  • A large mixing bowl
  • Grater
  • Wooden spoon (optional; or use your hands)
  • Aluminum foil
  • Large pot filled 3/4 with water
  • Thongs (or fork)

Directions:

(Yields: 5)

Grate the sweet potatoes into a large bowl and add sugar. Let it sit for awhile so the water from the potatoes is drawn out. Mix in the flour, spices and raisins. At this point, you may need to add more water if the mixture is too dry or you may need to add more water if it is too watery. The dough needs to be malleable. Divide the dough into fourths or fifths (depending on how big you want them) and place each one into its own piece of foil. Wrap tightly and place into  the boiling water. Boil for 45 minutes. Unwrap and enjoy! Once made, you can reheat it in the microwave (sans foil) or slice it and fry it and have it with breakfast. I love eating them cold as well. Yum! They will hold well in the fridge for a few days. If you are counting calories like I am, you may want to cut one in quarters (each one is about 400 calories).

I hope your family enjoys it as much as I do!

Happy eating!

God Bless!

 

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  • 2 large sweet potato
  • 1/2 cups sugar
  • 2 1/2 cups flour
  • Dash of all spice
  • Dash of cinnamon raisin (optional)

– See more at: http://www.caribbeanchoice.com/recipes/recipe.asp?recipe=118#sthash.YyuQyKnW.dpuf

Recipe Time! – Turkey Dinner Pizza/Wild Rice and Ham Country Tart

Last week we celebrated Thanksgiving. We gave thanks for all we have been blessed with –family and friends — and we chowed down on a bounty of food. For most of us, the main dish was either turkey or ham. As usual, there were plenty of left overs and most people are content with eating the same thing for days (like me :D) but there are some that have no idea what to make out of what is left over. Today I am going to share two recipes – one for turkey and one for ham. That way you will at least have one new recipe for the holidays or whenever the mood strikes for some holiday eating.

The first one that I will share with you is from Pillsbury called Turkey Dinner Pizza. This recipe serves 8 (or 4 if you like to eat :D).

Turkey Dinner Pizza - photo courtesy of Pillsbury.com

Turkey Dinner Pizza – photo courtesy of Pillsbury.com

What you need:

  • 1 can (13.8 oz) Pillsbury® refrigerated classic pizza crust
  • 3/4 cup jellied cranberry sauce (from 16-oz can)
  • 2 cups prepared stuffing
  • 1 cup shredded cooked turkey
  • 1/2 cup turkey gravy
  • 1 cup shredded Cheddar cheese (4 oz)

Directions:

1 Heat oven to 425°F. Spray 15x10x1-inch pan with cooking spray. Unroll dough in pan. Starting at center, press out dough to edges of pan. Bake 7 to 9 minutes or until light golden brown.
2 Spread cranberry sauce over partially baked crust. Evenly top with stuffing and turkey. Drizzle gravy over pizza; top with cheese.3 Bake 6 to 10 minutes longer or until edges of crust are golden brown and cheese is melted

Here is the recipe for ham, also from Pillsbury, called Wild Rice Ham Country Tart.This recipe serves 8.

Wild Rice and Ham Country Tart - photo courtesy of Pillsbury.com

Wild Rice and Ham Country Tart – photo courtesy of Pillsbury.com

What you need:

  • 1 box Pillsbury® refrigerated pie crusts, softened as directed on box

Filling:

  • 1 cup cubed cooked ham
  • 1/2 cup cooked wild rice (from 15-oz can)
  • 1/3 cup finely chopped red bell pepper
  • 1/4 cup thinly sliced green onion tops
  • 1 jar (4.5 oz) Green Giant® sliced mushrooms, well drained

Custard:

  • 3 eggs
  • 1 cup sour cream
  • 1 tablespoon country-style Dijon mustard
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper

Topping:

  • 2 cups shredded Swiss cheese (8 oz)
  • 11 pecan halves

Directions:

1 Heat oven to 425°F. Make pie crust as directed on box for One-Crust Baked Shell, using 10-inch tart pan with removable bottom or 9-inch pie plate. Place crust in pan; press in bottom and up sides of pan. Trim edges if necessary. Do not prick crust. Bake 10 to 12 minutes or until crust is very light golden brown. Remove from oven. Reduce heat to 400°F.
2 In medium bowl, stir together filling ingredients; set aside. In small bowl, beat eggs until blended. Stir in remaining custard ingredients.
3 Sprinkle 1 cup of the cheese over bottom of baked shell. Spread filling mixture over cheese. Pour custard mixture over filling; sprinkle with remaining 1 cup cheese. Arrange pecan halves on top.

4 Bake 30 to 35 minutes or until knife inserted in center comes out clean. Let stand 10 minutes before serving.

I hope that these recipes will come in handy this week as we finish up the last of the turkey and ham. I actually made soup out of my leftovers. I really love soup and with the weather getting colder (or in my case, getting warmer briefly) it is one of my all time favorite Fall/Winter comfort food to eat. My other favorite is turkey salad that my dad makes every year after Thanksgiving. I need to get that recipe…it is always so good! Yum!

Well it is time for me to sign off and take care of business. Wish you all a great day.

God Bless!

 

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Recipe Time! – Lunch Pita

While I was grocery shopping, I stopped in the bread aisle to get a loaf of bread and came across one of  those mini shelves that contain the tortillas and buns and such. I saw some pitas and thought to myself that I haven’t had a pita in a long while. So I picked up a pack of 8-grain pitas and continued shopping. The next day I decided to make myself a nice light lunch and I busted out the pitas and some other stuff to make it with. I will say this, if you are not a fan of tuna, you can use chicken, turkey or ham to fill it with. Just season accordingly. This should serve 2.

What you need:

  • 8 oz. can of albacore tuna (gotta save the dolphins PLUS it is healthier than regular tuna)
  • 1 cup of ready made salad (slightly packed – you can use what ever you have just make sure they are bite sized pieces)
  • 2 tblsp. mayo
  • 1 tsp. spicy mustard (I used Grey Poupon)
  • Dash of salt – to taste
  • Dash of cayenne pepper – to taste
  • 2 pitas

Directions:

Drain the tuna and add it to a bowl. Use a fork to break it up a bit. Add the rest of the ingredients (except the salt and cayenne pepper) and stir. Season to taste with salt and cayenne pepper. Stuff pita to liking.

I toasted my pita on the lowest setting before filling it and it made it taste so much better. It tasted so good that I made another pita with the rest of the tuna! My belly was full but it wasn’t heavy…I really shouldn’t have ate so much but I couldn’t help myself! I don’t know how long it will keep fresh in the fridge. The longest it sat was for 24 hours…from one lunch to the next.

My Lunch Pita

My Lunch Pita

Well I hope this quick and easy recipe will become a family favorite. You can make a whole batch and take it for a picnic or pack a small container to make a healthy lunch at work.

God Bless!

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Recipe Time! – Crispy Chicken Schnitzel with Garlic-Onion Gravy and German Potato Salad

So last night when I was perusing Facebook, one of my old Army buddies asked a question about what he should cook for dinner last night. I sad German and also suggested some of the sauces that he could make. Well that got me thinking….I’m going to help a brotha out and share these recipes to make an awesome dinner!

Crispy Chicken Schnitzel with Garlic-Onion Gravy

What you need:
Cutlets:

  • Four 6-ounce chicken cutlets
  • 2 cups all-purpose flour
  • 2 cups buttermilk
  • 2 cups panko breadcrumbs
  • 1/2 cup grated Parmesan
  • 1/4 cup olive oil, for pan-frying
  • Kosher salt and freshly ground black pepper

Garlic-Onion Gravy:

  • 1 tablespoon olive oil
  • 3 cloves garlic, minced
  • 1 medium onion, finely diced
  • 1 teaspoon fresh thyme leaves
  • Kosher salt and freshly ground black pepper
  • 1/4 cup dry white wine
  • 1/2 cup low-sodium chicken broth
  • 2 tablespoons unsalted butter, cold, cut into cubes

Directions:

Preheat the oven to 325 degrees F.

For the cutlets: Begin by pounding out the chicken cutlets. Working with 2 cutlets at a time, place between 2 pieces of plastic wrap. Using the flat side of a meat tenderizer, gently pound out each piece of chicken to an even 1/4-inch thickness. Work gently from the center outwards so as to keep it even and not tear the chicken. Repeat with the remaining cutlets.

Set up a breading station. Place the flour in a shallow bowl, season with salt and pepper and mix well. In a second shallow bowl, add the buttermilk, season with salt and pepper and mix well. In a third shallow bowl, add the breadcrumbs, Parmesan, season with salt and pepper and mix well.

Take each cutlet and dredge lightly in the flour. Shake off any excess, and then dip in the buttermilk. Finally, dredge in the breadcrumb mixture. Cover evenly on both sides, gently patting the crumbs into the chicken to help it stick. Place the breaded cutlets in a single layer on a platter and place uncovered in the fridge for 15 minutes – this will help the coating stick to the cutlet and prevent tearing when it comes time to cook them.

To cook the cutlets, set 2 large nonstick saute pans, cast-iron pans if available, over medium-high heat. Add 2 tablespoons of oil to each and cook 2 cutlets in each pan for 3 to 4 minutes per side. When done, they will be golden brown and crispy. Transfer to an ovenproof pan and keep warm in the oven. Try not to keep the chicken in the oven longer than 15 minutes, otherwise it will dry out.

Now make the gravy: Set a medium saute pan with high sides over medium-high heat and add the olive oil. Add the garlic, onions and thyme. Season with salt and pepper. Saute until the onions are lightly caramelized and tender, 7 to 8 minutes. Deglaze with the white wine and reduce for 1 minute before adding the chicken broth. Simmer for 5 to 6 minutes, and then add the cold butter cubes to the sauce. Remove from the heat and swirl the pan to melt the butter evenly – this will thicken the sauce and give it a nice sheen. Serve the chicken schnitzel with the garlic-onion gravy.

German Potato Salad

What you need:

2 pounds white new potatoes, cut in half
Kosher salt
Extra-virgin olive oil
8 bacon slices, cut into lardons
1 onion, cut into 1/4-inch dice
1/2 cup chicken stock
1/4 cup apple cider vinegar
1 bunch fresh chives, finely chopped
Directions:

Toss the potatoes in a medium saucepan, cover generously with water and season generously with salt. Bring the pot to a boil and reduce to a simmer until the potatoes are fork tender, about 20 minutes. Drain and reserve.

Coat a large straight-sided saute pan lightly with olive oil. Toss in the bacon and bring the pan to a medium heat. When the bacon is brown and crispy, toss in the onions and cook them until they are very soft and aromatic, 7 to 8 minutes. Add the stock and vinegar. Toss in the potatoes when they are still warm and cook until the liquid has absorbed into the potatoes. Taste and season with salt if needed. Toss in the chives and serve warm or at room temperature.

Sides: Egg noodles
Wine paring: Riesling or sparkling wine

This is making my mouth water right now. I made a lot of schnitzel at home when I was living in Germany…that and salmon. heh heh. It just reminds me of a time where I had a lot of fun in my life….traveling and seeing the sights….just enjoying Germany in general.

I hope you have a lot of fun making this, just don’t beat the chicken when you’re angry…..you might not have anything left for dinner…..on the upside, you can make chicken meatballs! I hope this becomes a great trip around the world in the comfort of your own home.

God Bless!

 

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Recipe Time! – The Ultimate Fish Tacos

Back in September 2011, my husband (now estranged) wanted to leave the military and move to Charlotte. So he took leave and we packed and he moved me and the children down here. When he left to go back to work to continue to prepare to leave, his grandmother made sure that I had stuff to do. One time she took me to the NoDa district. It is the artsy part of town and I absolutely love it. She took me to the Smelly Cat. YES, the very one! I love coffee and when I heard that it was here, I had to go. They had this goat cheese double chocolate cheese cake….(fill in what expression of food related ecstasy you feel is appropriate because I can’t!)

There was this restaurant that she took us to. I can’t remember the name but they had fish tacos. Never had one so I decided to try it. All I remember about it is that there was a mango salad of some sort on top and it was so delicious! Light, fresh and the flavors were balanced well. Yesterday on my Facebook page, I saw a simple recipe for home made tortillas and I thought to myself that I would have a taco night this week. With that still on my brain when I woke up this morning, I thought I would find a recipe. I found this one and it seems very similar to what I had in the restaurant. I wish I could remember the name! What is really sad, I live 5 min away from NoDa. When I get my camera, I have to take the children and go sightseeing.

But here is the recipe! I hope you enjoy…for those who love fish! I wish I had a picture to show you! There is a video of the episode where Tyler makes these. You do have to have some cooking skills but if you are ambitious and plan properly, you can have a sensible dinner in no time!

What you need:

  • 2 pounds mahi mahi (skinned, boned and cleaned) cut into 1-ounce strips
  • 2 cups all-purpose flour
  • 3 eggs, lightly beaten
  • 4 tablespoons water
  • 2 cups panko bread crumbs
  • Kosher salt and freshly ground black pepper
  • Vegetable oil, for frying
  • 1/2 head savoy cabbage, finely shredded
  • 1 bunch cilantro, leaves picked
  • 1 bunch chives, chopped
  • 3 limes, cut into wedges for garnish

Pink Chile Mayonnaise:

  • 1 cup sour cream
  • 1 cup mayonnaise
  • 3 chipotles in adobo, plus 2 tablespoons of adobo sauce
  • 1/2 lemon, juiced
  • Kosher salt and freshly ground black pepper

Mango-Radish Salsa:

  • 2 limes
  • 2 mangoes, diced
  • 4 to 5 red radishes, diced
  • 1 red onion, diced
  • 1 tablespoon chili powder
  • 1/2 bunch fresh cilantro, leaves chopped
  • 1/4 cup extra-virgin olive oil
  • Kosher salt and freshly ground black pepper

Directions:

Prepare the fish. Cut the pieces of fish into 1-ounce strips. Set up a breading station of flour, lightly beaten eggs with water, and seasoned panko bread crumbs. Season all with salt and pepper. Dredge the pieces of fish in flour, egg then bread crumbs. Once all the fish is breaded deep-fry in small batches in (375 degrees F) oil. Drain on paper towels and season with salt. Keep warm until ready to serve.

Prepare the pink chile mayonnaise. Put the chipotles in a blender and puree until smooth. Add the sour cream, mayonnaise, adobo sauce and lemon juice and continue to process until the mixture is consistent and creamy. Season with salt and pepper and refrigerate until ready to use.

Prepare the mango-radish salsa. Remove the peel and pith from the limes and cut between the membranes to remove the segments. Put these “supremes” into a bowl and squeeze over the juice from the membranes. Add the remaining ingredients and mix. Season and refrigerate until ready to use. You can also place all of the ingredients into a food processor and puree for a smoother salsa.

To serve, set up the tacos “family-style”. Assemble the fish in a pile on a plate; the pink chile mayonnaise in a bowl; and mango-radish salsa in another. Set a pile of shredded savoy cabbage, cilantro leaves, chopped chives and lime wedges next to the fish. Toast the corn tortillas lightly over an open flame (on your stove top) and serve.

This sounds so yummy I am going to make some this weekend. Something just for me! Every once in a while you have to pamper yourself and I think that it would be the perfect thing to do. Light but filling. Enjoy!

God Bless!

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Recipe Time! – The Ultimate Steak Sandwich

For a while now I have been craving sandwiches. So I bought some rolls and everything else that I could think of to go with it and made me a HUGE sandwich. It was good, real good. Then I was thinking that I wanted a sandwich that I haven’t had in a while…a steak sandwich. So as usual, I went to one of my favorite websites and looked for some recipes. When it comes to sandwiches, I love them hearty. No wimpy sandwiches over here! Heh heh. I found this steak sandwich that I am going to try out and I am sharing it with you. So here it is, The Ultimate Steak Sandwich created by Tyler Florence.

Photo courtesy of the Food Network

Photo courtesy of the Food Network

What you need:
Gruyere bechamel: 1/2 stick unsalted butter
3 heaping tablespoons all-purpose flour
2 cups whole milk
2 cups grated Gruyere
Kosher salt and freshly ground black pepper
1 tablespoon prepared horseradishArugula mayonnaise:

1 bunch baby arugula
1/2 lemon, juiced
Kosher salt and freshly ground black pepper
1/2 cup mayonnaise

Steak sandwich:

2 soft hoagie rolls
Extra-virgin olive oil
1/2 pound rib-eye, finely sliced
Kosher salt and freshly ground black pepper
1 recipe Fennel Slaw, recipe follows

Directions

Make the bechamel cheese sauce: Melt the butter in a saucepan over medium heat. Add the flour and stir constantly to incorporate – you do not want any color. Gradually pour in the milk as you stir, and whisk out any lumps. As the mixture thickens up continue to stir until it reaches a boil – this ensures the flour is cooked completely. Dump in the cheese and stir for another minute until the cheese is completely melted. Stir in the horseradish and season with salt and pepper, then set aside to keep warm.

Make arugula mayonnaise: Put arugula in a food processor with the lemon juice and salt and pepper. Top with mayonnaise and process until well combined. Give it a taste and adjust seasoning if required.

Prepare the steak: Take the finely sliced steak and shingle it out into 2 portions on a clean cutting board lined with parchment. Put the shingled meat between 2 pieces of plastic wrap and pound out using either a saute pan or a meat mallet. After first pounding, remove the plastic wrap, fold in the edges, replace plastic and pound the meat some more. Store wrapped in plastic in the refrigerator. Now the meat is ready when you want to cook it.

Heat a large, flat grill-pan over medium heat. Split hoagie rolls in half, drizzle with olive oil and place onto griddle.

Take the meat out of the refrigerator. Peel off 1 side of the plastic wrap and season with salt and pepper. Put this side down in the pan and then quickly peel off the other side of the plastic wrap and season again. Cook slowly in the pan until juicy and tender and just past pink in color. Turn the meat over and then fold with some of the cheese sauce.

To serve, smear each half of the roll with arugula mayonnaise. Top the bottom with the steak and cheese, then lay a scoop of fennel slaw over the top.

Fennel Slaw:

1 large fennel bulb, fronds removed and halved
1/2 lemon, juiced
1/2 cup mayonnaise
3 heaping tablespoons sour cream
1 bag coleslaw mix
2 tablespoons chopped fresh tarragon leaves
2 tablespoons chopped fresh flat-leaf parsley
1 tablespoon extra-virgin olive oil
Kosher salt and freshly ground black pepper

Finely slice fennel using a mandoline, or the grater attachment on your food processor. In a large mixing bowl combine the lemon juice, mayonnaise, and sour cream and stir to combine. Add the finely sliced fennel and coleslaw mix, herbs, and olive oil and fold together. Season with salt and pepper.

Yield: 4 servings

I hope you are going to love this sandwich as much as I have loved looking at it!

God Bless!

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Recipe Time! – Apple Cinnamon Waffles

Making french toast for breakfast this morning made me think that I haven’t really posted anything for breakfast as yet…well could be a really, really, really long time since. Either way, I found a breakfast recipe (from scratch of course!) that will be a great addition to your breakfast routine.

Why always from scratch? Everyone has their own dietary needs and preferences. With the amount of processed, modified and engineered foods out there, some are worried about what they give their families to eat. Recipes made from scratch give you more control over what you add in and substitute, though I will say that the results will vary somewhat when substituting ingredients. Keep that in mind.

What you need

  • 2 cups all-purpose flour
  • 3 Tablespoons sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 large eggs – separated
  • 1 and 1/4 cups milk
  • 1/3 cup vegetable oil
  • 1 apple – finely sliced
  • 2 teaspoons cinnamon

Directions:

Sift together flour, sugar, baking powder, and salt. Set aside.

In a small bowl, beat egg whites until stiff; set aside.

In a medium bowl, beat egg yolks well. Stir in milk.

Add sifted dry ingredients to egg yolks and mix until moistened (be careful not to over mix).

Add vegetable oil. Fold in egg whites.

Pour cinnamon in mixture. Stir.

Add apples. Blend lightly into mixture.

Bake in preheated waffle maker for at least 4 to 5 minutes, until crisp and brown.

(s/n) You can make your favorite syrup or compote to add on top of the waffles!

 

I hope that this recipe will become a great addition to your family recipe box.

God Bless!

 

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