Pam's Midwest Kitchen Korner: November 2015

Bourbon-Pecan Pie

Not much

can be better than a pecan pie ~

unless it’s a pecan pie with a healthy splash of

bourbon!

You can overwhelm a recipe by using too much liquor, just a touch intensifies flavors; moreover, using a less-expensive bourbon that has not aged, will make your pie filling thin instead of deep and complex.

The rich nutty flavor of pecans, the buttery distinction of dark caramel, and the spicy woody taste of bourbon, make this pie a rich delicious experience that’s a great finish to any meal or treat any time of the day.

This is a great recipe for one of my favorite pies!

A perfect Thanksgiving Dinner Dessert, but I’m saving a slice for breakfast…

Bourbon-Pecan Pie
Printable recipe

Ingredients:

Crust for one 9” pie*
¾ cup granulated sugar
1½ cups dark corn syrup
½ teaspoon salt
2 teaspoons flour
3 large eggs
2 teaspoons vanilla
2 tablespoons bourbon (I use Maker’s Mark)
3 tablespoons melted butter
2 cups pecans

Method:

Preheat oven to 350 degrees.
Using a hand mixer, combine sugar, syrup, salt, flour, and eggs, mixing well.
Stir in remaining ingredients and pour into unbaked pie shell.
Line pie crust edge with foil, if needed to prevent excessive browning.
Bake for 1 hour and 15 minutes, or until a toothpick inserted in center comes out relatively clean.
Remove from oven and place on cooling rack, allowing pie to rest for about 3 hours to set.
*Link to my pie crust recipe

ENJOY!

On this Thanksgiving Day

it seems more important than ever

to count our blessings.

May God bless you and yours

with

Peace, Good Health, Prosperity and

Much Happiness.

Happy Thanksgiving, Everyone!

Cranberry-Pomegranate Sauce w/Red Wine

I like a tiny bite of turkey and a healthy serving of dressing with my cranberry sauce at Thanksgiving time but ~
not all cranberry sauces are created equal!

We try to appease everyone around our Thanksgiving table whether it’s with the canned jellied version or whole-fruit cranberry sauce with an assortment of add-ins like this great recipe.

This dish is pretty and tasty and should be served around the year.

If you like pomegranates, a little wine and seasonings with your cranberries ~ this recipe is for you…

Cranberry-Pomegranate Sauce w/Red Wine
Printable recipe

Ingredients:

1½ cups fresh cranberries
1 cup pomegranate seeds (equal to seeds from 1 pomegranate)
1 cup red wine
¾ to 1 cup sugar (I use Splenda)
1 teaspoon lemon zest
Pinch of cinnamon
Pinch of salt

Method:

Combine all ingredients in a a medium-sized sauce pan over high heat.
When mixture starts boiling, reduce heat and simmer.
Cook until cranberries pop and sauce thickens, about 10 minutes.
Chill until serving time.

ENJOY!

Cheesy Creamy Broccoli Soup via Dottie

There must be a zillion cheesy broccoli soups out there. I could never decide on which one to try, so didn't until...

Dottie, over here, at Family Plus Food Equals Love, started "Soupy Tuesday." I told her I'd like a good cheesy broccoli soup recipe, and she delivered!

This is basically a rich cheese sauce, made with milk, instead of heavy cream; bits of broccoli, a little onion and garlic for extra flavor. As a huge plus, it's "soup" in under 30 minutes; awesome for a homemade soup!

I can truly say this is a perfect cheesy broccoli soup, because I know what the "unperfect" ones taste like. It's delicious, so rich and creamy ~ perfect for this time of year!

It's sinfully delicious and just in time for soup season, thank you Dottie!

Cheesy Creamy Broccoli Soup

Printable recipe

Ingredients:

2 tablespoons unsalted butter
1 large onion, chopped
1 clove garlic, minced
2 tablespoons flour
2 cups milk
¾ pound (12-ounces) Velveeta cheese, cut into ½" cubes
1 package (10-ounces) frozen broccoli florets, thawed and drained
1/8 teaspoon ground pepper
Salt to taste*

Method:

Melt butter in large saucepan on medium heat.
Add onions and garlic, cook and stir 5 minutes or until onions are tender, do not burn garlic.
Add flour, cook 1 minute or until bubbly, stirring constantly.
Stir in milk.
Bring to boil, simmer on medium-low heat 1-3 minutes.
Add remainder of ingredients, stir well.
Cook 5-8 minutes or until Velveeta cheese is completely melted and soup is thick and heated through, stirring occasionally.
Pour into cups or bowls.
Serve

*Remember: Cheese has salt, you can always add but it is hard to take out. If it is too salty, add a potato, cut up into chunks, that will absorb the salt.

ENJOY!

Pan-fried Spicy Tilapia w/Cucumber Salad

This weeknight dinner wasn’t fancy, nor fussy, just delicious with the pairing of pan-fried tilapia and cucumbers!

It had been a while since we last had tilapia so it was time to fry some up. Lots of spicy seasonings were in order, with cornmeal for added crunchiness. Adjust cayenne pepper to your heat preference.

I serve the cucumber salad with fish year round because it’s delicious and knows how to perk up a meal.

The salad is composed of crisp and cool cucumbers smothered in a sour cream sauce, with enough white wine vinegar for a little bite.

Red bell peppers and green onions are incorporated for taste and eye appeal ~ and a smidgeon of sugar doesn’t hurt either ~ it keeps it on the delicate side.

This is a quick meal that isn’t short on flavor...

In other words, it’s pretty close to perfection and good enough for company!

Pan-fried Spicy Tilapia w/Cucumber Salad
Printable recipe

Ingredients:

1½ pounds fresh tilapia fillets
1 tablespoon each, butter and vegetable oil
¼ cup cornmeal
2 tablespoons parsley flakes
½ teaspoon each, salt and seasoned pepper
1 teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon dried oregano
¼ teaspoon cayenne pepper

Method:

Heat butter and oil in a large skillet over low heat.
Pat fish dry with a paper towel.
On a shallow plate, mix together cornmeal and seasonings.
While butter melts, dredge fish in cornmeal mixture.
Increase heat to medium high, heat for a minute until butter turns a golden brown.
Add fillets to pan and sauté about 3 minutes on each side until fish flakes easily when tested with a fork.
Transfer to serving plate and serve with Cucumber Salad.

Cucumber Salad

Ingredients:

1 large cucumber, sliced thin
¼ teaspoon each, salt and pepper
2 cloves garlic, minced
4 green onions, thinly sliced
1 small red bell pepper, chopped
¼ light sour cream
1 tablespoon white wine vinegar
½ teaspoon sugar, more or less

Method:

Combine all ingredients.
Cover and refrigerate at least an hour before serving with tilapia.
Serve

ENJOY!