Good Eats

SUPER EASY SWEET TEA

  • Invest in a glass 2 Quart/8 cup Pyrex measuring container with handle – looks like a huge measuring cup (you can purchase these at Target, Bed, Bath & Beyond, Walmart, The Dollar Tree, etc)
  • Fill with water up the to 2 Quart/8 cup mark
  • Place in microwave for 5-6 minutes
  • Let stand for 1 minute to cool
  • Put in 2 Lipton Tea bags and allow to brew for 10-15 minutes
  • Take bags out and toss or chill in a ziploc in fridge (these are great to keep on hand to combat puffy, baggy eyes)
  • Add approx 1 cup sugar (more if you like it really sweet)
  • Stir thoroughly to dissolve
  • Pour into serving pitcher of choice and add about 2 more cups of cold water and/or ice.
  • Place in fridge to chill!

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SOUTHERN CORNBREAD

The key to making good Southern Cornbread is in the pan. While you can make it in a baking pan or dish, it’s just not going to taste the same as made in a cast iron skillet. Something about the cast iron (which is good for you and makes your blood stronger) allows for enough air circulation so that the cornbread gets that crispy, crunchy crust that is the signature of Southern Cornbread.

To make Southern Cornbread you’ll need:
• 2 cups self rising cornmeal (yellow is better)
• 1 TBS sugar
• 2 eggs
• 2 TBS cooking oil (or bacon grease)
• 1 ½ cup milk
• 3 TBS butter (or margarine)
Tip: This goes in the cast iron pan, not in the batter.

Directions:
Preheat the oven to 425 degrees. You can go ahead and put the 3 TBS of butter (margarine) in the pan and stick that in the oven to melt. Just watch and make sure you don’t scorch the butter.

Measure out the cornmeal and add the sugar on top. It does not have to be mixed before it’s poured in later.

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CILANTRO AND LEMON CHICKEN


• 4- halved chicken breasts (bone in, skin on)
• 1/3 cup olive oil
• 1- 1/5 tablespoons salt (This may seem like a lot. It is, but someone once said the secret to barbeque chicken is lots of salt.  This always stuck with me but I don’t recall who said it)
• 1 cup of chopped cilantro
• 2 lemons (one sliced one squeezed)
• 1 teaspoon pepper

1. Place chicken breasts in a large pan.  pour olive oil over chicken, add salt, pepper, cilantro, and lemon juice.  Using your hands, work the ingredients into the chicken and between skin.  Place some of the chopped cilantro and 1 or 2 slices of lemon between the skin. Let marinade over night.

2. When grilling, don’t rush the chicken.  Allow to cook on low to medium heat until golden. Just remember when grilling, cook LOW and SLOW- a quote from grill master, Bobby Flay. Cooking time will depend on your grill.  This could take anywhere from 45 minutes to 1 hour.

Thanks to Gena at www.smallburst.com for this recipe!

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SAUSAGE AND PEPPER SKEWERS


•    1 ½ cup cooked whole wheat orzo
•    2 bell peppers (red and yellow), cut into chunks
•    1 (12-ounce) package chicken sausage (preferably garlic-flavored), cut into 1-inch pieces
•    1 large red onion, cut into chunks
•    1 cup cherry tomatoes
•    3 tablespoons extra-virgin olive oil
•    Kosher salt and freshly ground pepper
•    1/4 cup fresh parsley
•    1/4 cup fresh cilantro
•    4 scallions, roughly chopped
•    1 tablespoon white wine vinegar


Soak eight 8-inch skewers in water, at least 15 minutes. Preheat a grill or grill pan to medium high. Prepare the orzo per package instructions. Toss the bell peppers, sausage, onion and tomatoes in a bowl with 1 tablespoon olive oil; season with salt and pepper. Thread onto the skewers, alternating the sausage and vegetables. Grill, turning, until the vegetables are slightly softened and the sausage begins to brown, 6 to 7 minutes.

Meanwhile, puree the parsley, cilantro and scallions in a blender with the remaining 2 tablespoons olive oil, the vinegar and 2 tablespoons water. Season with salt and pepper. Brush the skewers with some of the pesto and continue to cook, turning, until the tomatoes are tender and the sausage is charred, 6 to 7 more minutes.
Toss the orzo with half of the remaining pesto and season with salt and pepper. Serve with the skewers and the remaining pesto, for dipping





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