My Husband Has Started Smoking!

Smoking fresh Ahi Tuna that is!

Every time we go to the beach we make several trips to Bud and Alley's to watch the sunset and eat their smoked tuna dip! It is a favorite of ours as well as our kids. So, this time after being there I googled the recipe all the way home and finally came across what I think is the EXACT recipe!

We dug out our old smoker and I made a trip to Costco to buy the tuna because I love their meat and seafood department! Of course I came home with tuna as well as ribs, filets, salmon and several other things! That's how they get you! 

You walk in for tuna and you come out with half the store!

The smell was divine and the weather was perfect and we had been at our friend's farm for the day so it was a fun, relaxing thing to do….start making the Smoked Tuna Dip! 

I love cooking out in October! It is just the best feeling!

It only takes the tuna about an hour to hour and a half

 to smoke, plus the hour it has to soak in the brine.

It turned out beautifully and the dip is divine! In fact, I think it would be good just as Tuna Salad for lunch and that is precisely what I intend to do with it this week! I did half the recipe since it's just the two of us and it made a lot!

 Hope you will give it a try! I promise you it will

 impress your friends next time you need a yummy appetizer!

 Smoked Tuna Dip 
(just like Bud and Alley's)

 Ingredients

1 pint white wine

1 pint water

1 Tablespoon salt

2 1/2 lbs. fresh tuna steaks about 3/4" thick

1 1/4 Cups Dukes mayo

2 Tablespoons heavy cream

1 Tablespoon white pepper

1 Tablespoon garlic powder

1 teaspoon lemon juice

1/4 Cup chopped parsley

1/4 Cup chopped green onion

1/2 onion finely chopped

1/2 teaspoon tabasco hot sauce

1/2 teaspoon soy sauce

Preparation

Soak the tuna filets in the brine made from the wine, water and salt for one hour. Remove and pat dry. Rub the soy sauce on the filets. Place on prepared smoker and let smoke for one hour. Turn over and smoke until done…about 30 more minutes. Do not overcook. Rough chop the tuna and mix with the rest of the ingredients in a mixer and use the folding tool to fold all ingredients together until desired consistency. Chill until ready to serve. Best served with a plain cracker such as lavash like they do at Bud and Alley's restaurant. 

Enjoy!

I Finally Ate At Vicki's Lunch Van! (but then I had to cook dinner!)

So, for months I've been trying to figure out a way to get to try the Hamburger voted #1 in Alabama. Seriously…and even after eating our way through Destin and Seaside for the past few days I was on a mission! (I think I learned this trait early on…from my mother!) 

She is the queen of finding the best food anywhere at anytime!
by the way…it's not in a van anymore!

 But I'm serious, even after eating some of the best seafood, even after not sleeping for the past two nights thanks to a sinus infection and then the horrible storms that rolled through Sandestin around 3:00 am last night…even after knowing all that we had to do once we got back to Birmingham I secretly found the directions to this delectable hole in the wall kind of place! And boy, am I glad we did! It's actually in Montgomery and not very far off the interstate. Trust me on this one…it wasn't voted #1 for nothing! It was everything and then some! Jim loved it as much as I did…our only downfall was that we didn't split it! They are huge and we ended up only eating about half of it…it was still worth it though! And only $7.00 for the combo meal! Can you believe I'm even saying this? I seriously believe I missed my calling as a food critic! The kicker was when we got home and I had to go to the store to get groceries! Nothing even remotely sounded good since we were so full and I sat and stared at Pinterest hoping for inspiration! Then I remembered this yummy soup that I had made a long time ago! Thought I would share the recipe with you. 
This is the perfect go to meal when you want ease and a lot of leftovers.

 On top of that it was so wonderful to come home to chilly weather after being in hot, sunny Florida! 

Green Chili Potato Corn Chowder

8 Cups peeled, diced red potatoes
1 onion, diced
2 Tablespoons unsalted butter
7-8 Cups chicken broth or stock
2-3 Cups white corn ( I used the frozen )
2 small cans diced, green chilies
1/2 Tablespoon salt
1 teaspoon pepper
1/2-1 Tablespoon dried thyme
1 teaspoon Crystal hot sauce
1 package peppered gravy mix

2-3 Cups warm, 1% milk
6 ounces diced Velveeta cheese 
garnishes: shredded cheddar, green onions, hot sauce

Saute the onion in the butter until softened. Add the chicken broth and bring to a simmer. Add the diced potatoes and cook for 25 minutes covered. Add the corn, salt, pepper, thyme and green chilies. Let simmer for another 30 minutes, covered. Warm the milk and whisk in the gravy mix. Slowly add to the soup mixture. Let simmer another 10-20 minutes. Add the Velveeta and simmer until melted, stirring occasionally. Serve in bowls and let people top with toppings if desired. 
This is so yummy and completely satisfying served with corn bread or corn muffins. Let me know how you like it!

Brunswick Stew On This Chilly October Night!

Ok…so here goes…I posted this amazing Brunswick Stew in 2011…I looked it up…how could that be? It seems like just yesterday that Pattie was telling me about this fabulous recipe!

I even put it in the cookbook that I made for my family…time is really flying!

 I have made it numerous times since then because it is a family favorite! 

It's not often that I make the same recipe over and over…this is one of them though and so is the next recipe that I will hopefully post tomorrow.

Both are from Pattie and trust me... they are both incredible!

 The recipe for this stew remains the same…amazing! My pictures however, have definitely improved! Not to where I want them to be…but to the point that I don't have to be SO embarrassed! See for yourself in this original Brunswick Stew blog post!

 I got a BIG kick out of it! You can see the original post HERE!

Of course you have to have your favorite corn muffin or corn bread recipe with this yummy stew. I like to use the Krusteaz brand and just simply kick it up a notch as they say! 

Add a can of chopped green chilies and some cheddar cheese and it's amazing!

A friend from high school comes by my shop every now and then and she was telling me about her vegetable soup that she loves to make…I remember her saying, "Anything in one pot is the way to go!" She is so right! And this is one of those one pot meals that will please everyone! Even the pickiest eater! My sweet granddaughter loves this recipe!

So easy, so delicious and clean up is easy as well.

 On top of that, it freezes well or I can send it right to the Plains of Auburn and Miller and his friends will certainly devour it!

Enjoy!

Brunswick Stew

1/4 Cup melted butter

1 3/4 Cup Catsup

1/4 Cup yellow mustard

1/4 Cup white vinegar

blend these 4 ingredients together in a saucepan over low heat. Add:

1/2 Tablespoon minced garlic

1 teaspoon pepper

1/2 teaspoon crushed red pepper

1/2 oz liquid smoke

1 oz worchestershire sauce

1 oz crystal hot sauce or tobasco sauce

1/2 Tablespoon lemon juice

1/4 Cup dark brown sugar

simmer all together but don't let boil. Stir well.

For the stew:

1 stick melted butter

3 Cups potatoes, peeled and diced small

1 medium onion, diced

32 ounces chicken broth

3/4 lb. pulled, smoked chicken or 1 rotisserie chicken

8-10 ounces barbecue meat, shredded

Bring all to a rolling boil and simmer until potatoes are softened. Add:

2 ( 14oz) cans stewed tomatoes, cut up and juice saved

1 can baby lima beans, drained and rinsed

1 can creamed corn

1/4 Cup liquid smoke

And all of the sauce you made earlier ( this is the key ingredient in my opinion! )

Simmer all together for about 2 hours stirring occasionally. This is so yummy! 

Can't wait for you to try it! 

This Is A Serious Fall Dessert!

So, tonight I made the best dinner...well, that is strictly my opinion and I will share it all with you soon! But the best part of tonights dinner with my sweet Mitch, Britney and Layton...was Layton!

 Ok, that is a given...but the other best part....this luscious Caramel Apple Cookie Cobbler!

 Yes, you heard me! It is all that and then some!

The hardest part of this dessert is simply peeling the apples! I used a mix of Honeycrisp and Granny Smith simply because that is what I had on hand. It was fabulous! 

 Nothing says 'Fall' to me quite like apple or pumpkin desserts. 

I started to ask Mitch and Britney what they wanted but after seeing this yummy dessert on Pinterest last night I knew what I wanted to make! I'm so glad I did! You can see the original recipe HERE!

No lie, I think I might go out and stock up on this limited edition cookie mix just so I can keep making this wonderful concoction! And I'm not really a dessert kind of gal!

After you've sautéed the apples and they cook down you simply pour them into your prepared dish and sprinkle the dry cookie mix over the apple mixture.

 And then....get ready to hear Paula Dean in your ear! BUTTER! One cup of melted, unsalted butter goes on the top! Wow! It really was very hard for me to finish this part...but I did..because I didn't think I would really love it! In fact, I pictured myself sending the rest home with Mitch and Britney! Oh no...it's still here! I think I may have to freeze it! 

When it comes out of the oven...it looks amazing!

 And whats even better is that your house smells amazing! Please try this one! 

Let it be your new Fall Dessert! 

You will be so glad you did!

Caramel Apple Cookie Cobbler

5 large apples, peeled and diced

2/3 Cup light brown sugar

1 teaspoon lemon juice

15 unwrapped caramels cut in half

2 1/4 Cups Pillsbury Caramel Apple Cookie Mix

1 Cup unsalted butter, melted

Saute apples in a large non stick skillet with the brown sugar and lemon juice. Let cook on medium heat until apples are cooked down and softened. Add the caramels to the apple mixture and pour into the prepared pan. ( 9 x 13 size or close to it.) Sprinkle the dry cookie mix over the apple mixture. Pour the butter all over the top. Bake at 350 degrees for 45 minutes or until top is golden brown. Serve with vanilla ice cream and warm caramel sauce! Enjoy!

Tomato Tarts For Two!

So, you think I can't cook for just the two of us? I didn't either...

Then I tried one of my most favorite recipes and downsized it!

When I put my mind to it….I can do a lot of things! 

Not everything, mind you…but the important stuff I can do! 

Hey…I can grow my own basil!

 Isn't that an accomplishment with our hot summers? 

I think it is!

This is my first summer that I haven't grown green beans, squash, tomatoes, etc…but I just could not leave my basil out! ( or my thyme)
And I'm so thankful that I didn't! 

Who knew I'd be craving tomato pie in September!

Well, I was and I made it! But I finally made it in a version for just the two of us! It was so wonderful and so very easy! I've been making it a lot lately!
 Yes, I am confessing that fact! I love it and more importantly, Jim loves it!

Thought you'd like to see it in stages so I showed you the beginning….with the crust that I cut out like a cookie cutter with my individual tart pans. Gosh I love my tart pans! Big or small..they sure do measure up to everything I ever thought they would be!

Ok…I know they are just tart pans but the fact that they make better crusts than pie pans do and they have removable bottoms…HELLO! You. Make. Me. Happy!

It really is so very simple once you learn to cook for two! You simply cut the recipe in half or in fourths! Ok…that may not be that simple every time…but it certainly is for Tomato Pie or Tomato Tarts for two! And if doesn't work…then by all means send it back with your college age children! Miller literally brings his Yeti back and forth every time he comes home from Auburn! With clean containers that I've sent with him from the weeks before! Yes…he really washes them! Gosh, I'd fill that Yeti with anything he wants these days! Just to hold on to that precious baby boy…oh wait…he's 20! He's practically grown…I'm not quite sure I can part with my last one…what happens then? And why weren't Yeti's around with my oldest son, Mitch? He would've loved that!

Well, I've definitely digressed…so sorry! Here is the recipe and I hope you absolutely love it!

Don't laugh at my sorry attempt at pictures…I'm really trying! I promise! 

Just let me know that you either tried this recipe for two or made it for an entire dinner party in a normal size pie crust!

Bon Appetit!

Tomato Tarts For Two

Ingredients:

Pastry for two individual tart pans. I use a pillsbury all ready pie crust much to my mother's dismay. You can make a homemade pie crust if you want to! 

1 Tablespoon mayo, divided  ( I use light )

1/4 small onion, minced

2/3 C grated swiss cheese, divided

2/3 C grated mozzarella cheese, divided

pepper to taste

1-2 Tablespoons fresh basil

2-3 tomatoes peeled and sliced, saving those parts you don't think you need!

kosher salt

1 Tablespoon olive oil, divided

Parmesan Cheese

*once the tart pans are prepared with the pie crust top each with a half Tablespoon mayo and then sprinkle the onions evenly on both. Add the two cheeses and top with the basil and then bake at 350 degrees for 10-12 minutes until cheese is melted. Add the tomatoes filling in the edges with those pieces of tomatoes that didn't look so pretty after you finished slicing them! No one will see them! And the tomatoes make this tart! Hence, the name! Top with a dash of kosher salt and the olive oil. Bake at 350 for at least 30 minutes. Top with grated parmesan cheese. Bake for 5 more minutes. ( I goofed and put the basil on the top but it is more attractive to put it under the tomatoes in my opinion!)

I hope you love this as much as I do! 

Skillet Spaghetti And A Killer Salad!

photo from Good Dinner Mom

Have you noticed that I really am trying to not post about food too much?

 I didn't think so! Oh well! At the risk of all of you thinking that all I do is think about food and love to cook and especially love to cook for my family….you would be 100% correct! 

There is nothing that I love more than to entertain family and friends!

 I truly am the most relaxed when I'm cooking or creating a fun meal! 

When we took most of our kids to Highlands, N.C. this past Fourth of July we cooked in a few times and ate out at great restaurants the rest of the time. 

One of the meals that I made was a huge hit! I've been dying to share it with you!

photo from A Good Dinner Mom

I've actually made this Skillet Spaghetti twice since we've been back. It's always a huge hit and it's an easy dish for me to have leftovers that I can send back with my youngest son for him to heat up during the week at Auburn University. I've had several moms of his friends ask for it because they loved it so much! I hope you will give it a try!

Just to make life easier since we were traveling to North Carolina I went ahead and cooked the meat and added the seasonings, froze it and then took it with us. 

The night that I made it I wanted to sing the Hallelujah Chorus when it was time to cook! 

Wow…that made a huge difference! 

All I had to do was add the sauce ingredients, the noodles and the cheeses! 

We had a yummy loaf of French bread with garlic butter and a yummy salad to top it off! 

You truly do have to have a LARGE skillet to make this! 

I took mine with me to Highlands!

At the end, you simply brown the cheese under the broiler! The kids were being lured in one by one by the incredible smell of this dish cooking! I promise you it is a crowd pleaser!

All you need is a salad! This is the only picture of my favorite salad that I could find. 

We've made it for years and years for Supper Club, Christmas Parties and family get togethers. 

Today I had a new reader ask about another recipe I had posted a few years ago and what salad to put with it. This is the first thing that came to my mind! I will share the recipes for the spaghetti and the salad and I truly do want you to try them both if you think your family and friends would enjoy it! It's so worth the effort!

Let me know your thoughts!

Skillet Spaghetti

1-1 1/4 pounds lean ground beef

1/2 pound Italian Sausage

3 cloves minced garlic

pinch of red pepper flakes

3/4 teaspoon dried oregano

1/2 teaspoon dried basil

1/4 teaspoon dried thyme

12 ozs. thin spaghetti broken into thirds

2 cans each ( 15 ounces each) crushed tomatoes

1 can ( 15 ounces) tomato sauce

3 Cups water

1 1/2 teaspoons salt

1/2 teaspoon pepper

4 ounces cream cheese, softened and cubed

1/2 Cup shredded mozzarella cheese

1/2 Cup parmesan cheese

In a large non stick, oven proof skillet brown the meats together with the garlic and the red pepper flakes. Drain well and then add the basil, thyme, oregano, crushed tomatoes, tomato sauce, water, salt and pepper as well as the broken up spaghetti. The pan will be very full! Combine well and carefully! Let simmer while stirring very carefully, lifting up the noodles as you go to prevent sticking. Let simmer for 12-15 minutes covered. Don't worry if it seems thin…the sauce will thicken in the oven. Add the cubed cream cheese until it has melted and combined with the pasta. Sprinkle the other cheeses on top and put under the broiler until cheese is bubbly, melted and slightly browned! Don't burn your hands! Several of us have done this as you don't remember that the skillet has been in the oven as well as on the cooktop!

The Best Salad Ever!

(Hearts of Palm Salad)

2 head romaine lettuce, washed and torn up

2 cans artichoke hearts, drained and chopped

10-12 slices bacon, cooked and crumbled

1/3 C blue cheese crumbles

1 pint grape tomatoes, washed and halved

Dressing

1/4 small onion, chopped

3 Tablespoons apple cider vinegar

2 teaspoons dijon mustard

1/2 teaspoon sugar

1/2 teaspoon salt

1/4 teaspoon pepper

1 Cup canola oil

mix all ingredients except oil in a blender. 

Slowly add the oil in stages and blend well until slightly thickened.

ENJOY!

OK…I Cannot Tell A Lie!

 No…I didn't cut down a Cherry tree….however…my other choice between an Oreo Pie was a cherry dessert! 

But..this mama knows that her kids ( and husband ) love anything chocolate…and especially anything Oreo! 

I must admit I was a bit skeptical when I first saw this post on today's Mississippi Kitchen's blog. But…lead me to anything oreo and I promise I will give it a try! 

And boy….am I glad I did! Go figure…this might have been the most wonderfully decadent pie I've ever tasted! And it was easy to boot! She served her's with a yummy raspberry sauce but I chose vanilla ice cream simply because I had it.

If you have Oreo fans in your life…or chocolate fans…please give this a try! And, it's a buttermilk pie as well! I was SOOOO skeptical! And I never post recipes unless I give them an A plus rating! This gets an extra A plus in my "cook" book! 

 Oreo Buttermilk Pie

1 pillsbury pie crust or homemade pie crust for a 9" pie

1 stick softened butter

2 Cups sugar

3 eggs

1 Cup buttermilk

1 teaspoon vanilla

1/4 Cup all purpose flour

15 oreos, crushed

Heat oven to 350 degrees

Prepare pie crust accordingly

Cream the butter and the sugar together in a mixer on medium to medium high speed for 3-4 minutes. Add eggs one at a time beating until yellow is gone. Add the buttermilk and vanilla and mix well. Add the flour and mix until well blended. Stir in the crushed oreos and pour into prepared pie crust. Bake for 45-60 minutes or until middle is set and not too runny. Serve with vanilla ice cream or whipped cream.

Can't wait to hear what you think about this pie! 
Please let me know!