Saturday, January 28, 2017


Try adding shrimp or sliced sausages to your okra and tomatoes and serve over rice for a complete meal. 













Ingredients:
  • 1 lb. (16 oz.) cut okra, fresh or frozen
  • 1 medium onion, chopped
  • 2 tablespoons extra virgin olive oil
  • 2 cloves garlic, chopped
  • 1/2 teaspoon cayenne pepper
  • Salt to taste
  • 2 teaspoons red vine vinegar
  • 1 (14.5 oz) can diced tomatoes with basil, garlic & oregano (used Hunt’s tomatoes recipe)
Directions:
Place olive oil in a large skillet.
Add onion and garlic, sauté for 1 to 2 minutes.
Add okra, cook on medium high heat until lightly brown.
Add red wine vinegar and other seasonings.
Add tomatoes, cover and cook until tender when pierced with a fork.

    Twist:  Roasted Garlic Olive Oil and tomatoes with basil, garlic and oregano provide a savory taste.  

Thursday, January 5, 2017


If you have a passion for banana pudding but don't want to over indulge, here's a cute and clever idea. 

Serve your banana pudding in  ramekins. This recipe is adapted from Nabisco Nilla Wafers.  Your sweetheart and family will appreciate the extra time you spent when you make them a Banana Pudding with a homemade custard.  They will definitely taste the difference.

Ingredients:
  • 1 cup granulated sugar
  • 1/3 cup all-purpose flour (or corn starch equivalent)
  • 2 cups 2% milk
  • dash of salt
  • 4 eggs separated
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon banana extract (optional)
  • 35 to 45 vanilla wafers
  • 5 to 6 medium bananas sliced, fully ripe
Directions:
  1. Preheat oven to 425 degrees F.
  2. Prepare Ramekins by adding cookies and slices bananas.
  3. Combine 3/4 cup sugar, flour and salt in a medium saucepan.
  4. Add milk, blend well; stirring constantly.
  5. Cook over medium-low to medium heat.
  6. Separate eggs, reserve the whites for later.
  7. Lightly beat egg yolks.
  8. When the custard get a little hot, add a couple of tablespoons to the egg yolks, to temper them.
  9. Add yolk mixture to the custard and continue stirring until custard thickens.
  10. Remove from heat, and vanilla and banana extracts.
  11. Pour custard over banana and cookies.
  12. Beat egg whites until stiff but not dry; gradually add remaining 1/4 cup sugar and beat until stiff peaks form.
  13. Spoon on top of pudding, spreading to cover entire surface and sealing well to edges.
  14. Bake at 425 degrees F. until delicately browned.
  15. Cool slightly or chill before serving.



Twist:  Banana extract