Barefoot Bloggers - Wild Mushroom Soup

I love mushrooms, and I love Ina....so I thought this would be perfection and with a few adjustments, it was for me. Remember I live "on the farm" and so I cannot get all the gourmet mushrooms that the recipes called for. I substituted pure cremini instead of a mixture of different types. Also, when i was making the stock, I just couldn't bare to remove the vegetables so I just left them in and that was a great decicion!! I also added one clove of garlic. It did take a little time to make, The Darlings wouldn't eat it, and it is quite rich. I topped it off with some parmesan cheese, also a great addition.

I would make it again, but for adults only!!!

*I know...my post is late....sorry!

Broccoil Chowder and Paula's Cornbread

I love broccoil! I am always looking for new ways to use it! This is a perfect use for this yummy vegetable. It has cooled off a little in our area and so soups sound really good. I made this today and it is a keeper!

Broccoli Corn Chowder

adapted from Everyday Food

4 silces of bacon, cut into 1 in. pieces

1 med. onion, chopped

3 stalkes of celery, diced

1 clove garlic, minced

1/4 c. flour

2 cans chicken broth

1 large baking potato, peeled and diced

1 head of broccoli, cut into bite size pieces

1 can corn, or forzen will work too

1/2 t. dried thyme

1 c. whole milk

salt and pepper to taste

In a large pot, cook bacon until crispy and remove from pot. In bacon grease cook, onion, garlic and celery until soft. Add flour and cook, stirring constantly. Add broth, then stir in potatoes. Cook until potatoes are tender. Add broccoil, corn, thyme, milk, salt and pepper. Cook until broccoil is tender. Serve with freshly grated parmesan cheese and top with bacon.

The perfect side to the chowder...Paula Deen's Mexican Stuffed Cornbread

1 cup yellow cornmeal
1/2 cup flour
2 tablespoons white sugar
2 tablespoons baking powder
1/2 teaspoon garlic powder (optional)
2/3 cup half-and-half cream (or use milk)
2 large eggs
1 1/2 teaspoons seasoning salt or 1/2 teaspoon white salt
1/3 cup melted butter or vegetable oil
1 small onion, finely chopped or green onion
1 (14 ounce) can creamed corn
1 cup frozen corn, thawed or drained canned corn niblet
1 1/2 cups grated cheddar cheese
2 jalapeno peppers, seeded and finely chopped (or to taste)

Set oven to 350 degrees.
Butter a 8 x 8-inch or a 9 x 9-inch square baking dish.
In a large bowl mix together cornmeal with flour, sugar baking powder, garlic powder, milk, eggs, seasoned salt and melted butter or oil until well blended.
Add in onion and creamed corn and thawed corn; mix to combine.
Pour half the batter into prepared baking dish.
Sprinkle the layer with grated cheese and jalapeno peppers.
Pour the remaining batter on top of the cheese and jalapeno peppers.
Bake for about 35 minutes or until golden on top and a toothpick inserted in the middle comes out clean (baking time will vary slightly depending on the size of pan used).
Allow to cool slightly before slicing.

You will not be disappointed! Enjoy!

I'm A Barefoot Blogger!

I recently joined Barefoot Bloggers...because..yes..I am obsessed with Ina Garten! I love her! Especially her deep laugh and sheer pleasure of food and Jeffery! So I am pleased that my first entry with the Bloggers is none other than "GROWN UP MAC AND CHEESE." Another favorite of mine. I did make a few changes because I did not have the same cheeses on hand, but it is amazing none the less. I look forward to all Ina recipes, fun cooking ahead!
Grown Up Mac and Cheese

1 lb. elbow pasta

salt

6 T. butter

1 med. clove of garlic, pressed

1 t. dry mustard

1/4 t. cayanne pepper

6 T. flour

1 3/4 c. chicken broth

3 1/2 c. whole milk

16 oz. colby cheese

8 oz. extra sharp cheddar cheese

fresh ground pepper

Topping:

4 slices of white bread

2 T. butter

Preheat oven to 400 degrees. Prepare pasta as directed on box adding 1 T. of salt to water. Drain pasta. In another pot melt butter over medium heat. Add garlic, mustard and cayanne pepper, cook until fragrant. Add flour, cook, stiring constantly for about 1 minute. Slowly wisk in chicken broth and milk, bring to a simmer. Stir until slightly thickened. Add cheeses and pepper. Season with salt to taste. Pour over cooked pasta and mix well. Pour into a 9x13 pan. Make topping by crumbing the bread and butter in food procesor. Top pasta with bread crumbs and bake to 25 to 30 minutes. Let cool for 10 minutes before serving.

*I chose not to add bacon, it seemed like it would be too greasy. It was awesome without it!

A Farm Breakfast

I have this thing about The Darlings or The Farmer, being hungry. Why?...I don't know. So each morning I try to make a breakfast, that my Mother would say, "sticks to their ribs!" Now if you know The Farmer, you will know that one of his most favorite breakfasts in the entire world is....Biscuits and Gravy. So I really put some time into finding the perfect recipe. It is a combination of several, and it is a keeper! It has become a favorite in our home, especially on Saturday mornings, when we are all together for breakfast.

Biscuits and Gravy - Farm Style

Drop Biscuits

2 c. flour

1 T. baking powder

1/2 t. salt

2 T. sugar

1/3 c. shortening

1 c. milk

Mix dry ingredients together in a bowl, cut in shortening and then add milk. Drop by heaping teaspoons onto a lightly greased cookie sheet or onto parchment (my favorite) Bake at 425 degrees for 12 minutes.

Gravy

1 pound of breakfast sausage

2 T. onion, diced

6 T. flour

2 cans of evaporated milk

1 c. water

1/4 t. ground black pepper

1/4 salt

Cook sausage in a large skillet until no longer pink. Add diced onion and cook until soft. Add flour, stir in well and allow to brown slightly. Add milk, water, salt and pepper. Cook until it comes to a boil and then turn off heat. Add a little more flour to thicken if needed.

Banana Crunch Muffins

I love Ina Garten! These Banana Crunch Muffins did not disappoint! I filled the granola jar yesterday, so with granola prepared....it was the perfect time to make the muffins.
Barefoot Contessa - Banana Crunch Muffins
3 cups all-purpose flour
2 cups sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 lb unsalted butter, melted and cooled
2 extra large eggs
3/4 cup whole milk
2 teaspoons pure vanilla extract
1 cup mashed ripe banana (2 bananas)
1 cup medium-diced ripe banana (1 banana)
1 cup small pieces walnuts
1 cup granola cereal
1 cup sweetened flaked coconut
dried banana pieces (optional) or granola cereal (optional) or shredded coconut (optional)
Preheat oven to 350°F.
Line 18 large muffin cups with paper liners.
Sift the flour, sugar, baking powder, baking soda, and salt into the bowl of an electric mixer fitted with the paddle attachment.
Add the melted butter and blend.
Combine the eggs, milk, vanilla and mashed bananas, and add then to the flour-and-butter mixture.
Scrape the bowl and blend well.
Don't overmix.
Fold the diced bananas, walnuts, granola and coconut into the batter.
Spoon the batter into the paper liners, filling each one to the top.
Top each muffin with dried banana chips, granola, or coconut, if desired.
Bake for 25-30 minutes, or until the tops are brown and a toothpick comes out clean.
A dolop of cream cheese frosting on the top makes them complete! I love chunks of banana as well as the mashed banana and I really love the granola mixed in for a little crunch. These are great and would make a super addition to any breakfast....without the frosting;)

Sunday Thoughts

"The only thing necessary for the triumph of evil, is for good men to do nothing."

Edmund Burke

Aunt Ruthie's Carrot Cake

I LOVE a recipe that has been passed down through generations...and is good. This recipe came from The Farmer's Aunt Ruthie who recently passed away. Although I did not know her very well, every story I hear about her is fun and full of laughter. This cake is wonderful!!
Aunt Ruthies' Carrot Cake
3 eggs
1 1/2 c. oil
2 c. sugar
1 small can of crushed pineapple
3 c. flour
2 t. baking soda
1 t. salt
2 t. cinnamon
1 c. coconut
3 c. grated carrots
1 t. vanilla
1 c. chopped pecans
Beat together eggs, oil, and sugar. Add pineapple and mix. Stir in carrots, vanilla, coconut and nuts. Mix well. I like to add 2 T. ground flax seed (I try to sneak it in anywhere I can). Pour into 2 9 inch cake pans that have been oiled and floured. Bake at 350 degrees for 40-60 minutes. When cool, frost with Cream Cheese Frosting.
Cream Cheese Frosting
1 8oz. pkg. of cream cheese
1/2 cube butter, softened
2 t. vanilla
1 box of powdered sugar.
Beat all together until smooth and creamy.