Arizona Biltmore Original Tequila Sunrise - Cinco de Mayo

Biltmore Original Tequila Sunrise

From Arizona Biltmore Resort & Spa

Cracked ice
1 1/4 ounces premium tequila
3/4 ounce crème de cassis
Squeeze of fresh lime
Soda water
Orange wheel for garnish

Fill a tall glass with cracked ice. Add tequila, crème de cassis and a squeeze of lime. Fill with soda water. Garnish with orange wheel.
Makes 1 drink.

Ok
Check it out
Now as the seasons are in change we think about what fresh eatables abound and things to lighten up
Just as the first of the season give us really good tomatoes, asparagus, bright strong fresh herbs and sweet citrus. Makes a type of comfort food that almost everyone likes
Heirloom Tomatoes salad on fresh herb crisp thin pizza
**
Grab a bag of the prepared pizza or fuccasia dough available at trader Joes and whole foods as well as some gourmet markets. Or a fresh ground corn/masa based crust…
Fresh rosemary, oregano, basil, washed and ready
Whole Lemon
Olive oil sea salt and fresh ground pepper
Set the oven to bake at 425 and prep a cookie sheet, pizza stone, round pan, even a Pyrex brownie pan works when you’re in need but it’s all good –
Grind some pepper corns with one garlic clove fresh rosemary and oregano salt and a table spoon of herbes de provence with a strong ¼ to ½ cup virgin olive oil – grind well and set aside
Wash the basil and set it aside
One ball fresh mozzarella cheese let warm to room temperature before slicing
Stretch out or roll out the dough
Brush heavily with the herbs/oil mixture corner to corner
Let rest until the oven comes to temperature
When it does; bake for 15 minutes or until it’s getting very brown but not burned; turn temperature to broil
While that is in the oven quarter your tomatoes and place in a mixing dish with the sliced mozzarella cheese, all the fresh basil leaves, one scoop of the herbs/oil mix from earlier and mix really well. Probably will need some more pepper. Mine did
The above is ready so when the crust comes out; you can simply pour out the salad and get a sizzle from the crust.
Dash the pan under the broiler, now hot, and warm up the toppings and the crust sizzle but not so you brown the toppings. Pull the pizza out at that time and set on slab or other cool but cutting save surface
Slice into slightly larger than brownie size, serve without delay

Slow-Cooker Orange Chicken with Potatoes

Slow-Cooker Orange Chicken with Potatoes
Makes 6 servings
Hands-on Time: 0hr 30m
Total Time: 4hr 00m

This recipe is: Kid Friendly, One Pot

Ingredients
· 8 skinless chicken thighs
· kosher salt and pepper
· 2 onions, quartered
· 1 pound small red potatoes
· 1 small butternut squash, peeled, seeded, and cut into 1-inch pieces
· 12 cloves garlic, peeled
· 1 orange, cut into 1/4-inch rings
· 2 cups low-sodium chicken broth
· 1 tablespoon honey
· 8 sprigs thyme

Directions

1. Pat the chicken dry with paper towels and season with 1 teaspoon salt and 1/4 teaspoon pepper.

2. In the bowl of a slow cooker, combine the chicken, onions, potatoes, squash, garlic, orange, broth, honey, and thyme.

3. Set the slow cooker to high and cook, covered, until the vegetables are tender and the chicken is cooked through, about 2 1/2 to 3 hours. Divide the chicken mixture into individual bowls.

4. Note: This recipe was tested in a 6-quart slow cooker. Because different models cook at different rates, the cooking time above is presented as a range. Check for doneness at the low end of the range (but not before, as the escaped heat will significantly slow the cooking). If the food is not done, cover and cook to the end of the suggested time range. If using a slow-cooker smaller than 6 quarts, the cooking time may take an additional hour or more, and results may vary.

Tip
Don't have a slow cooker? Bake in a 325° F oven, covered, until vegetables are tender and chicken is cooked through, about 2 1/2 to 3 hours.

Nutrition Per ServingCalories 328; Calories From Fat 19%; Fat 7g; Sat Fat 2g; Cholesterol 127mg; Sodium

COASTAL GOODS organic herbs rubs brines salts

One of my new year’s resolutions was to admit that I am a salt freak. Ok, so I did it. I have found an awesome source for salts and fine herbs. Not to mention they are lovely people.

Here is the link so you can buy on line:

http://www.coastalgoods.com/

The husband/wife team of Nigel and Sarah are the founders and creative impetus behind Coastal Goods. While armies are known to march on their stomachs, Nigel and Sarah tend travel the world with a keen culinary eye for those gastronomic idiosyncrasies that define their destinations. In fact, their romance as well as entrepreneurial collaboration began during a winter sailing jaunt around the islands of the French Caribbean. Inspired by the vibrant seasonings of the West Indies and the ease with which these herbs and spices infused the limited provisions of shipboard living with intense flavor complexity, the couple hatched a plan to bring a bounty of equatorial spice back to warm their wind-whipped Nantucket Island kitchen.

After over a decade of success in introducing unique seasoning concepts to specialty food markets, Nigel and Sarah sold their original company to start Coastal Goods in 2002. From the get-go, the idea behind Coastal Goods was to begin by focusing on what they had come to see as the world's most important as well as popular seasonings: salt and pepper. Indeed, Sarah's Sea Salt - one of the couple's first and best-selling seasoning creations - became both the anchor and inspiration for Coastal Goods expansion into the new product lines of Salt Sensations and Pepper Perfections.

With distribution in many of the best specialty food shops and gourmet groceries nationwide, the Coastal Goods collection has expanded over the past couple of years to include a cinnamon-infused Sweet Sensations line, three Brine Time blends for easy one-step brining, and an internationally-extensive, pantry-specific array of organic herbs and spices.

Passionately believing that both spice and living by the sea make life taste better, Nigel continues to design and develop new products from the family's home base on Cape Cod, Massachusetts. Meanwhile, Sarah, a nationally known cookbook author, food writer, and enthusiastic mother, serves as Coastal Goods' resident culinarian, devising delicious new recipes with the fruits of her husband's ever-inventive labors.

Mrs. Sassard's Delights from Mount Pleasant South Carolina

Mrs. Sassard's Fig Preserves
Mrs. Sassard's Green Tomato Relish
Mrs. Sassard's Hot Pepper Jelly
Sassard's Artichoke Relish
Sassard's Blackberry Preserves
Sassard's Onion Relish
Sassard's Peach Preserves
Sassard's Pear Honey
Sassard's Pumpkin Chip Preserves
Sassard's Strawberry Preserves

All from my favorite sourthern food source when not able to shop myself while in the south and ship it home.........

Awesome addition to your pantry...Old South Products!

The Bryant Preserving Story

The time was 1947. The place was Alma, Arkansas, a small farming community nestled at the foot of the Ozark Mountains. While standing among the vegetable patches along the Arkansas River, one could still see steamboats gracefully cruising by. It was here that Philip F. Bryant began his business of canning jams and preserves. The business prospered, and Bryant Preserving Company products became nationally recognized.

Today, the business has reached its third generation. Although time and technology have changed many things, the brands principles remain the same. The people who craft Old South products are the most important ingredient of to the success of the brand. The old south employees take great pride in producing only the finest gourmet foods

With over fifty years of experience in the specialty food business, we know that the quality andvalue of the selections they offer on line or in gourmet stores is what sets them apart from most.

Cipollini Onions Caramelized and Delish

These onions are amazing.

They are packed totally clean peeled and vacuum sealed in pouches

Always pick ones that are white and firm

In a large baking dish mixed onions and a dash of olive oil, sea salt, pepper, and a tablespoon of balsamic. Toss well and bake at 300 until they are well caramelized.

Serve with meats and eggs or in a wrap or on a salad and other items the same day as cooked or

Store them in an airtight jar with some quality olive oil and the zest of ½ a lemon and a bay leaf

My Soul Food Breakfast De jur

My Soul Food Breakfast De jur

For Two

6 Handmade corn tortillas grilled* to a hot perfection
(Good source Trader Joes)

6 regular size fresh egg whites whipped by hand with a fork really well; don’t go all nuts and get triple A+ Jumbo Eggs – Just normal fresh organic free range eggs here. (Good source Trader Joes)

A hot nonstick skillet

Add dash of whole cumin seeds, sea salt and pepper, a sprinkle of dry hot peppers and when really hot

Add a dusting of olive oil.

When the herbs crackle from the heat add the egg whites like you are making a large thin omelet.

Let the eggs settle and loosen from the side of the pan and shake and cook up until browning well on the one side. But don’t overcook it – when set and are looking good pull off heat and add one slice of light or soy Colby jack cheese and let rest until cheese melts

Serve on top of two sets of quesadillas made from the remaining tortillas, eggs and cheese on the griddle while you tend to the egg whites

Plate up with one quesadilla topped with avocado sliced thin, the egg whites as cooked above, salsa of your choosing and enjoy

my new favorite salad or side dish

Arugula Pea Salad

Cook 2 cups fresh shelled peas until al dente in unsalted water.

Drain and put back in the hot pan with one tablespoon of butter and 1/4 cup crumbled blue cheese. Mix really well.

Add 3 cups baby arugula (cleaned and dry). Mix well. Don’t cut the greens, if you don’t have baby, tear the leaves

Fresh ground pepper and sea salt to taste.

Serve immediately – does not sit well with the greens in it – but can be made up to that point and greens added before service

Frozen peas can be used but don't overcook them and drain well.

This is great as a meal or as a side dish

This is the best kept secret of a stocked pantry…

Shhhhhh

This is the best kept secret of a stocked pantry…
TABASCO® brand Chipotle Pepper Sauce!
Don’t bother getting a small bottle

http://www.tabasco.com/tabasco_tent/pepper_sauce/chipotle_pepper_sauce.cfm

Be Well Eat Well

Well – I am back!

Well – I am back!

I had been on a bit of escape from the blog world

So a happy New Year

Happy spring

And all that

Now let’s get back to business!

Fresh Peach Cobbler Recipe – Southern Style

Fresh Peach Cobbler Recipe – Southern Style

½ cup sugar
1 TBS cornstarch
¼ tsp cinnamon
1 teaspoon good vanilla
4 cups fresh peaches (peeled and sliced)
1 tsp lemon juice
1 cup self rising flour
1 TBS sugar
3 TBS butter
½ cup milk


Directions:

In a large saucepan, combine the sugar (1/2 cup), cornstarch, vanilla and cinnamon.
Stir the fresh peaches and lemon juice in with the sugar mixture.

Turn the heat on to medium to medium high and stir continuously until the peach mixture thickens and begins to boil.

Continue to stir the peaches at a boil for one minute.

Remove from the heat and mix in two TBS Markers Mark bourbon

Pour the peaches into a baking dish or casserole dish; a size should be large enough to accommodate two quarts.

Place the dish of peaches in the oven and turn the heat to 400 degrees F to keep the fruit hot while making the topping.

In a bowl, combine the flour and sugar (1 TBS) and mix.

Use a fork to cut the butter or shortening into the flour mixture.

Pour the milk into the flour mixture and stir until the topping forms a large ball.

Remove the hot peaches from the oven.

Use a spoon to place small balls of the topping on top of the peaches. Expect to have 6 to 8 topping balls depending on the size and shape of the baking dish.

Return dish to oven and bake for 25 to 30 minutes or until the topping biscuits have browned.

Fresh Peach Cobbler is delicious served hot right out of the oven.

Cream or vanilla ice cream is very good served on top of the hot cobbler.