Simplicity Gourmet explores Katie’s Nanny’s Kitchen…with a little snippet of wisdom too…

So…I talk about my Nanny a lot. She was a huge influence in my life – in cooking and countless other ways. She was extremely giving and generous, sharp as a tack, and very, very sassy (gee…it’s a wonder I’m not more like her…)!

This weekend, I traveled home to East Tennessee for a visit with my mom and siblings. My Nanny passed away earlier in the year and my mom has all sorts of treasure lurking around her house from my grandmother. Perhaps my favorite thing though, is a cookbook my Nanny wrote years, and years, and YEARS ago for a church sale…for only $1! I had soooo much fun looking through all of the recipes and even remembering her making several of them.

My favorite part, though, is a little excerpt she wrote in the beginning of “Let’s Have A Parteé” (she was quite ahead of her time!) called “The Morning Party”. You see, my Nanny was no morning person – she loved to sleep late – and combined with breakfast, coffee, paper reading, and “getting ready” – she easily needed three hours to get out the door.

What struck my mom and I most about this excerpt is how very much alike my Nanny and I write –      our  wit, world view, and humor. I always thought she was just so “proper” and that somehow, I just could not seem to overcome my outlandish ways to be such a person. It made me so happy to hear her voice on these pages, a voice that was so very close to my current age when it was written, and sounding just like me…

It has always been difficult for me to realize that some people are not forced from the bed, they get up by themselves, willingly. Not only are they awake…they are energetic, cheerful, able to function and ready for the day. It has become my habit, over the years, to avoid contact with this type of person until at least twelve-o’clock noon, with the exception of morning bridges, special coffees, and neighborhood get – togethers. These are just too much fun to miss, even if one must go half asleep, to smile and appear near normal, all the while downing one cup of coffee after another, sending caffeine laden messages of help to slovenly, morning rust-covered mind and muscle.

It is our hope the following recipes will be easy “do-ahead” helps for fellow “morning droops” and yet yummy enough to please all you energetic souls in “Morningland.”
Barabara Jean Brewster

Doesn’t she sound so awesome? You’d invite her to bridge, right?

Well, I’m not going to leave you without some of those yummy recipes she enticed you with. One of which is Tullahoma’s very own “cake maker” extraordinaire, Faye Whitt’s “Pecan Tassies” and of course, my Nanny’s Christmas morning staple, “Bacon N’ Cheese Puff Pie.” I hope you enjoy them as much as my family has over the years!

Happy Cooking!
Miss K

Bacon ‘n Cheese Puff Pie – Mrs. Barbara Jean Brewster

INGREDIENTS: 10 slices bacon, cooked crisp and chopped (or 1 lb breakfast sausage, cooked and crumbled), 3 eggs (separated), ½ Cup All Purpose Flour, Paprika, 1 Can Crescent Rolls, 5 slices Cheddar Cheese, ¾ Cup Sour Cream, ½ tsp Onion Salt (or plain salt, if you desire)

INSTRUCTIONS: Fry the bacon (or sausage) until crisp; drain. Spray the 9” pie plate with Non-Stick spray (or butter it). Unroll crescent rolls and place triangles on the pie plate, pressing together to form a crust. Sprinkle bacon (or sausage) over the crust, place cheese over the bacon. Beat Egg whites until stiff, set aside. In another bowl, combine egg yolks, sour cream, flour, onion salt and dash of pepper. Blend well, and gently fold in egg whites. Pour mixture over cheese layer, sprinkle with paprika and bake at 350 degrees for 35-40 minutes until golden brown. NOTE: This may be prepared the night before a party, stored overnight in the Frigidaire, and baked fresh in the morning.

Pecan Tassies – Mrs. Faye Whitt

INGREDIENTS: 6 oz Cream Cheese, 1 Cup Butter, 2 Cups All Purpose Flour (sifted) / FILLING: 2 TBSP Butter, 1 ½ Cups Brown Sugar 1 TBSP Vanilla, dash salt, 2 Eggs, 1 1/3 Cups Pecan, chopped, 48 pecan halves

INSTRUCTIONS: Cream softened cream cheese and butter together. Blend in flour. Chill dough for at least 1 hour. Cream 2 TBSP butter and brown sugar together. Add salt, vanilla, and the eggs. Beat well. To form cookies, make 48 balls of chilled dough, press into miniature greased muffin tins. Sprinkle each cookie with a few chopped pecans, 1 tsp of filling on each, and then top with a pecan halve. Bake at 350 for 12-15 minutes. Remove from tins immediately.

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PICK OF THE PATCH!!!

Summer is one of those seasons that we long for all year to recreate and create new memories. We look forward to home grown tomatoes with their  wonderful flavor, sweet strawberries from the strawberry fields, and peaches fresh from the orchard. Mmm, the flavors of summer nostalgia and the bounty of goodness!

But nothing speaks of summer like Watermelons! That sweet juice running down your arm at a picnic and don’t forget watermelon seed spittin…ahh the granddaddy of all summer fruits and melons!

But wait before you go all mushy on those memories because the last watermelon you picked was terrible! So far this summer, you haven’t been able to pick a sweet juicy watermelon. Have you thought to yourself…OK I’ll try one more time because one time…you really did pick a sweet juicy one that was the  delight of that summer day!

I learned that no matter what size or variety of the watermelon, they all have a “soil spot;” this is the place where they sit on the ground and grow. When you look at a watermelon, you will see a place where it doesn’t have any stripes and it is whiteish in color.

My internet research said in order to pick a ripe one, look for the one that the whiteish was turning yellowish in color and I saw plenty of those at the grocery store. Next, look at the stripes, they should have a little contrast between them. The other clue my research turned up was to tap or thump the watermelon and listen for a hollow sound.

Well…just so you know, I have played an ensemble in the produce dept until I got what I thought was a hollow sound. It just proved to be the sound of a tasteless watermelon and big disappointment!

Well…thanks to Bill…I have the REAL story! Let me share will you Bill’s no fail way to pick the best watermelon ever! He said, “the soil spot should be greenish in color.” This means that watermelon had the chance to stay on the vine longer and ripen more. He then showed me and cut open one for me to try…it was fantastic and sweet with a deep red color, just like the watermelon of my memories!

Next week I will go over how to choose sweet ripe cantaloupe and honeydew.

Have a wonderful, watermelon filled weekend!

Renee

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Simplicity Gourmet’s Party Pleaser Appetizers

So…I just love to entertain and play hostess. I love to feed people food that makes them feel all ushy-gushy inside and make them justify juuust…oooone…moooore…bite! It’s been the summer of marital bliss for me this summer…two weddings, two floral designs, one song duty, and two bridesmaid duties…still have one more to go, but I’m only singing in that one – whew – sigh of relief!

Two bridesmaid duties means two bridal showers and two lingerie showers have been executed – Katie’s Kitchen has been a cooking up a storm, ya’ll! I’ve gotten to try my hand at several new Hors d’œuvres to wow the masses and have them leaving with full bellies and feelings of wedding bell bliss.

I kept my ears peeled for the crowd pleasers and the winners are: Darn Good Chicken Salad Cups, Chicken Salsa, Hot Spinach & Artichoke Dip, and stuffed Cherry Tomatoes. So, next time you have a little gathering, try out these party favs – they are sure to be a BIG hit!

Happy Cooking!
Miss K

DARN GOOD CHICKEN SALAD:
UTENSILS: Small Skillet, Kitchen Shears or Knife, Medium Mixing Bowl, Small Melon Baller
INGREDIENTS: 3 Chicken Breasts, Darn Good Seasoning, 1 Cup Chopped Pink Lady or Gala Apples, 1 Cup quartered Red Grapes, 1 Cup Chopped Mixed Nuts (cashews, almonds, walnuts, & pecans), ¼ Cup Diced Scallions, 1 – ½ Cups Reduced Fat, Olive Oil Mayonnaise, 3-4 Dozen Phyllo Dough Appetizer Cups
INSTRUCTIONS: Heat the skillet on medium heat. Season both sides of the chicken with Darn Good and add to the skillet. Cover, whistle open, and continue to cook on medium heat. When the whistle sounds, uncover and flip. Recover, whistle closed and cook for 10-12 minutes or until cooked through. Using the kitchen shears or a 8” Chef Knife, cut the chicken into tiny pieces and allow to cool. When the chicken is cooled, add all other ingredients, mixing well. Continue to season with Darn Good to taste. Using the melon baller, spoon a bit of chicken salad into each cup. NOTE: do this just before serving, the cup will get soggy if done too far ahead of time.

CHICKEN SALSA:
UTENSILS: Small Skillet, Kitchen Shears & 8” Chef Knife, Medium Mixing Bowl, Cutting Board
INGREDIENTS: 3 Chicken Breasts, Darn Good, 1 TBSP Roasted Minced Garlic, 4 Basil Leaves (chopped), 1 Cup Minced Baby Spinach Leaves, 1/3 Cup Minced Fresh Cilantro, Zest & Juice from ½ lemon and ½ lime, 1 – 1 ½ Cups Salsa (any kind), ½ Cup Diced Tomatoes, ½ Cup Chopped Scallions, 1 Cup Chopped Cucumbers, 1 – ½ Cups Plain Non-Fat Yogurt, 1 Pkg Ranch Dressing Mix, Blue Corn Tortilla Chips
Heat the skillet on medium heat. Season both sides of the chicken with Darn Good and add to the skillet. Cover, whistle open, and continue to cook on medium heat. When the whistle sounds, uncover and flip. Recover, whistle closed and cook for 10-12 minutes or until cooked through. Using the kitchen shears or a 8” Chef Knife, cut the chicken into tiny pieces and allow to cool. Meanwhile, chop all the veggies and add to the mixing bowl. In a separate bowl, mix the yogurt and ranch dressing mix, set aside. When the chicken is cooled, add it to the veggie  mix and blend well. Add the ranch dressing and the salsa and mix well. This is best when you make it the day before so the flavors can meld together overnight. Serve with Blue Corn Tortilla chips.

HOT SPINACH AND ARTICHOKE DIP:
7 or 8 Large Fresh basil Leaves (chopped), 1 Large Bag Fresh Baby Spinach (chopped), 6 Garlic Cloves (minced), ½ Cup minced Sweet Vidalia Onion, 1/2 cup Mayonnaise, 1 Large Can (14 oz) Artichoke Hearts, 2 Cups Shredded Parmesan & Romano Cheeses, 1 Pkg Cream Cheese (softened), Salt & Pepper to Taste, 2 Cups Shredded Pepper Jack Cheese,
Diced tomatoes, basil, and parmesan for garnish, Serve with Tortilla chips or toasted bread

In the large skillet, saute the onion on medium heat until tender. Add the garlic, basil, and spinach and 4 TBSP water. Cover and cook until the whistle sounds. Meanwhile, in a mixing bowl, combine the rest of the ingredients except for pepper jack cheese. When the whistle sounds on spinach, squeeze out excess water and add the spinach mix to the bowl and combine well, allowing the skillet to cool. When cooled, spray the skillet with non stick spray and add the spinach mixture back to the skillet. Cover the top with shredded Pepper Jack and cover, whistle open. Cook on medium heat. When the whistle sounds, close and turn to low. Cook for 5 minutes on low and then turn the burner off. Allow to stand covered for 10-15 minutes to firm up.  Garnish with diced tomatoes, chopped basil, and parmesan cheese. Serve with tortilla chips or toasted bread

STUFFED CHERRY TOMATOES
1 Lb Thick Slab Bacon, 1 – ½ Cups Reduced Calorie Olive Oil Mayonnaise, ½ Cup Chopped Scallions, 1 – ½ cups Shredded Parmesan and Romano Cheese Blend, 1 ½ -2 lbs Cherry Tomatoes, Fresh Cracked Black Pepper and Sea Salt, Chopped Parsley for Garnish

Cook all of the bacon until crispy; chop fine and add to a mixing bowl. Combine the mayonnaise, scallions, and cheese with the bacon until well blended. Season to taste with fresh cracked sea salt. Core the Cherry tomatoes and add a dollop of the filling to each. Sprinkle with Fresh Cracked Pepper and garnish with chopped parsley.

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Breaking the Diet Doldrums: Sensible Splurge with Simplicity Gourmet

As you all know…I am on a quest to find “the real me” – you know, the sexy hot bod buried deep…deep…deep somewhere within myself…

I know how to eat right, which I do 99.9% of the time (well, this week anyways) – what exercises to do – yada, yada, yada – but quite frankly, sometimes my food routine just gets plain boring! I mean, I am a creature of habit – I can rotate the same foods day in and day out and usually not think anything about it at all. It keeps things nice and easy and I always know what I need to buy at the grocery store.

But sometimes…in the dark of night…food with flare calls out to me – and I must indulge! But then my sensible side pulls back the reigns and says, “Whoa-ho, there, Missy – if you’re going to deviate, make it snazzy, satisfying, AND sensible!” So, I ask myself the question I always ask myself, “How can I do both?”

Well, in the last year, I have widened my range of vegetables to almost boundless distances. So, I’m not afraid to try anything new. I wanted something with eggs, lots of veggies, a smatter of cheese, and some toasted bread. Not too demanding, right? Easy enough – after some research and pulling a little of this and a little of that from several recipes – then converting to waterless cooking – voila! Mediterranean Poached Eggs was born! Add some simple fruit salad and big glass of water for a whole, well balanced meal: protein (egg & sprinkle of parm., veggies, good fat (olive oil), whole grain, & fruit. Bon apetit!

Happy Cooking!
Miss K

Mediterranean Poached Eggs w/ Toasted Whole Wheat French Bread

UTENSILS: Master Kut, 8” Chef Knife, Large Skillet, Griddle, Medium Bowl

INGREDIENTS: 1 cup chopped onion, 1 garlic clove (minced), ½ tsp ground cumin, ½ tsp paprika, 2 ½ cups canned crushed tomatoes, ¼ tsp black pepper, 2 cups Artichoke Hearts, drained and cut in half, 1 ½ Cups Sliced Mushrooms, 4 large eggs, ¼ cup chopped fresh cilantro, ¼ cup chopped pitted Kalamata olives (optional), 1/2 cup (1 oz.) grated fresh Parmesan, 4 (1 ½ oz) slices Whole Wheat French bread (toasted), olive oil, garlic grater

DIRECTIONS:

Pre heat the large skillet on medium heat. When it’s ready, add the onion, mushrooms, garlic, and a small drizzle of olive oil (for flavor only – may omit altogether) to the skillet; sauté 5-7 minutes or until tender. Add cumin and paprika; sauté 1 minute. Stir in tomatoes, black pepper, and artichokes. Cook 5 minutes, stirring occasionally.

Form 4 (3-inch) indentations in vegetable mixture using the back of a spoon or bottom of a large custard cup. Break 1 egg into each indentation. Sprinkle with Paprika. Cover, whistle open, and cook on medium heat. When the whistle sounds, uncover, Sprinkle with parsley, olives, and cheese. Recover, whistle closed, and turn the burner off. Allow to stand 3-5 minutes.

Heat the griddle on medium heat. Slice the French Bread and drizzle both sides with Olive Oil and sprinkle with fresh cracked Garlic. When the griddle is heated, cook both sides until golden brown. Serve ¼ of the vegetable mixture and one egg over each piece of bread.

Yields:  4 servings (serving size: 1 bread slice, 3/4 cup vegetable mixture, and 1 egg)

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Simplicity Gourmet’s Quick Tricks to get you through your hectic week….

I gotta admit…I haven’t had much zeal to cook for myself lately. I’ve been away from home a lot, so grocery shopping has been slim. When I am home, my recliner calls out to me like a siren…beckoning me to put down my spatula and fall comatose in its microfiber bliss. My little kitty’s pleas for attention and play time also call me away from the kitchen – he’s not used to me going and going and going and leaving him out of the mix…I’ve neglected our 10 minute daily cuddle time more than I care to admit! In short – I’m just wiped out!

I don’t have a husband or kids to contend with…no piano lessons, soccer practice, karate lessons or schmoozy dinners – just me. If I’m this tired and distracted…how are you feeling? What we do have in common? I’m watching my budget – I’m sure you are too. I’m also watching my weight – which I’m sure you are too. So…what to do for the down time-starved, penny pinching, calorie counter….

This past weekend, I had an epiphany – I should precook some things and have them ready to go so that my dinners are done in a matter of 10-12 minutes rather than 30. The cookware reheats food so that it tastes like you just made it. Just put it in the pan, set to whistle, turn the burner on, and it’s reheated when the pan whistles!

So…that’s what I did. On Sunday, I bought a pack of chicken breasts and 3 pcs of Tilapia. I got a couple of lemons and oranges, some rice, chicken broth, pre sliced mixed squash and onions, and some frozen broccoli. When I got home, I marinated the chicken breasts with some Darn Good, fresh cracked garlic and pepper, and about ½ cup of low sodium Dale’s Sauce in an ultra vac.

Meanwhile, I measured out 2 cups of Basmati Rice, 4 cups of Chicken Broth, added fresh cracked pepper, salt, & garlic into my 3 qt saucepan. Set the lid to whistle and the burner to medium. When it whistled, turned the whistle to “V” for vent and the burner to low.

Once the rice whistled, I preheated a small skillet on medium heat. When it was ready, I added the marinated chicken into the pan and turned the lid to whistle. When it whistled, I flipped the chicken, turned the knob to “C” for closed and turned the burner down to low.

Meanwhile, in my 1 ½ qt saucepan I began to saute the onions for about 5-7 minutes. I added the mixed squash and some pepper and garlic. Covered, whistle open, and cooked on medium until it whistled. Then, just closed the whistle, and turn the burner off and allowed it to stand until I was ready to store it.

With the fish, I squeezed fresh lemon onto each piece and seasoned both sides with Darn Good. I put all three pieces in an ultra vac for the week. When everything was cooked through, I added them into their own ultra vacs to keep for the week.

So…Monday night rolled around…and here’s where my plan was executed perfectly…

I got home, went straight to the fridge and pulled out my chicken, rice, and squash mixture. I got out my 1 ½ quart saucepan. I put about ¼ cup of chicken broth in the bottom. I measured out about ½ cup – ¾ cup of rice, added a chicken breast on top of that and 1/3 of my squash mixture next to that. Covered, whistle open, and cooked on medium heat. Played with the boy. Ten minutes later, the whistle sounded. I went in the kitchen turned it to “C” for closed and the burner off. I grabbed my plate and poured myself a big glass of iced water and served myself…in about 12-13 minutes total including prep and serve time.

The next night, I switched to a fish meal…

I pulled out the tilapia, rice, broccoli, and an orange. I got out my small skillet. I added about ¼ cup of chicken broth to the bottom of the pan. I zested ½ of the orange over the top of the rice. I added a piece of Tilapia on top of one side and about 1/3 of my broccoli on the other. I squeezed the zested half of the orange on top of that and sprinkled some Darn Good over the broccoli. Covered, whistle open, and cooked on medium heat. Played with the boy for 10 minutes. When the whistle sounded, I returned to the kitchen and closed the whistle and turned the burner off. I let it stand for 2-3 minutes to make sure the fish was done and then served myself. All in all…only about 15 minute…which was good for me!

I’ve just alternated that all week and I have felt a reprieve of having to fend for myself these past few days….ahh, deep breath and sigh. I’ll start mixing it up soon but I like the easy and steady pattern I have for right now.

What are your quick tricks to get you through your hectic weeks?

Happy Cooking,
Miss K

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So…I’ve written many times about my Nanny’s mad culinary skillz and their impact on my said culinary skillz…but very rarely have I mentioned my Mom’s. I know, I know shame on me…but, as we say in the south to soften a blow…bless her heart, my momma’s just a bit cooking challenged (eh-hem, love you, mom!).

However, with that said, there are a few meals that my mom knows how to do just right…as only a momma should! Like…chili and vegetable soup (no one does it like she does!), or salmon patties (both my brothers’ favorite!), or minute steaks with homemade country fries and gravy (my daddy’s favorite!). Then, there’s my favorite meal (of all time), and the one I always expect to find when I visit back home: meatloaf, mashed potatoes, and peas (with – slap my hand – white bread on the side, of course!).

I’ve had this meal on the brain because yesterday, one of my coworker’s taunted me with her husband’s delectable meatloaf and mashed potatoes leftovers in the break room. Mom has come to visit me the past several times we’ve seen each other and it’s been soooo long since I’ve indulged in some meatloaf heaven! So, tonight’s the night, I’m having friends over and I’m making this traditional, home cooked, comfort delight for them (but really it’s for me…and I’m just letting them participate!).

So, cheers to you, momma, I wish you were here to enjoy it too!

Happy Cooking,
Miss K

Skillet Meatloaf
UTENSILS: 10” Saute Pan, Large Skillet, Medium Mixing Bowl

INGREDIENTS: 1 lb Ground Lean Turkey, 1 lb Ground Lean Beef, 1 ½ Cups ketchup, (divided), ¾ Cup Sweet Yellow Onion (minced), ½ Cup Green Pepper (minced), 3 Garlic Cloves (minced), 1 Pkg McCormick’s Meatloaf Seasoning, 1 Cup Diced Mushrooms, (optional), 1 egg, 1 – 1 ½ Cups Crushed Ritz crackers or Croutons, OR 1 Cup Italian Bread Crumbs

INSTRUCTIONS:
Heat the saute pan on medium heat; check to see if it’s ready by dropping a few drops of water in the pan. If it rolls around like little balls of quicksilver, it’s ready. Saute the onion, pepper, and garlic for 7-10 minutes or until very tender. Add to a medium mixing bowl.

Combine the onion mixture with both ground meats, ¾ cup ketchup, seasoning, mushrooms, egg, and crushed ritz or bread crumbs.

Spread the meat mixture into the bottom of the pan. Cover with the rest of the ketchup. Cover and cook on medium heat until the whistle sounds. Close the whistle and turn the burner to between low and medium low. Allow to cook covered for 20-25 minutes or until cooked through the center.

Now, if you just feel like you can’t do with that “meatloaf crust” (you who love it, know who you are are) – then let it cook for about 15-20 minutes after the whistle blows. Pre-heat the oven to 325 and let it bake for 10-15 minutes.

Serve with mashed potatoes (absolute MUST!) and a green veggie or side salad (peas are my choice)! Enjoy!

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Pineapple Chicken Stir Fry in the Simplicity Gourmet Kitchen

I love stir fry….well, I mean…who doesn’t love stir fry, right? J

The beauty in homemade stir fry is that you can put exactly what you want in there and you can cut the sugars, oils, and salt way down or completely out – which is healthy for everyone! I like all sorts of stuff in my stir fry – zucchini, squash, mushrooms, baby corns, carrots, onions, snap peas, water chestnuts – even chopped up spinach! I’ve given you a template below for the veggies (your choice of frozen stir fry blend) but be creative – put what you like in there – it’s all about you!

I add a simple white rice (good for ANY meal – YUM!) and voila! Starch, protein, fruit, and veggie – all rolled into one…can’t get much easier than that!

I hope you love this as much as I do!

Happy Cooking,
Miss K

Pineapple Chicken Stir Fry w/ Basmati Rice

UTENSILS: Large Skillet & 3 qt Saucepan

INGREDIENTS:
Rice: 1 Cup Basmati Long Grain Rice, 2 Cups Low Sodium Chicken Broth, 1 Pkg No Sodium Chicken Bouillon, Garlic Powder & Fresh Cracked Pepper to Taste

Stir Fry: ½ Cup Low Sodium Soy Sauce, 3 TBSP Splenda Brown Sugar Blend, 2 TBSP Cider Vinegar, 2 TBSP Ketchup, 1 TBSP Fresh Ginger, Minced, 3 Garlic Cloves, Minced, ½ Sweet Yellow Onion, Sliced into thin strips, 1 Small Can Unsweetened Crushed Pineapple with Juices, 1 lb Boneless, Skinless Chicken, cut into strips, 1 (16 oz) pkg Stir-Fry Vegetables, 2 TBSP Almond Slivers

INSTRUCTIONS:

Start the Rice first. Preheat the 3 quart saucepan on medium heat. Saute the dry rice until aromatic. Add the chicken broth, chicken bouillon, garlic powder, and fresh cracked pepper. Stir. Cover whistle open and cook on medium heat. When the whistle sounds, turn the knob to “V” for vent and the burner to low. Allow to cook until the whistle sounds on the chicken. Then, turn the knob to “C” for closed and the burner off. Allow to stand covered until you are ready to serve your meal.

Heat the large skillet on medium heat. Add the garlic and onion. Saute for 7-8 minutes or until tender. Push the onions & garlic to the side of the pan and add the chicken. Pull the onions and garlic on top of the chicken and season with Cracked Black Pepper and cover, whistle open.

Meanwhile, mix the first four ingredients for the stir fry in a medium mixing bowl. Toss with the frozen veggies, almond slivers, & crushed pineapple with juices. Set aside.

When the whistle sounds on the chicken, uncover, flip the chicken (REMEMBER: turn your rice off and the whistle to “C” for closed at this time). Add the vegetable and sauce mixture to the top of the chicken and recover. Continue to cook on medium heat, whistle open.

When the whistle sounds again on the chicken, close it and turn the burner to low. Allow to cook for an additional 7-9 minutes.

Serve over the rice.

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So…I’ve been in a baking mood here at the Simplicity Gourmet Corporate Center Kitchen. There’s nothing I love more than yummy gooey cakes and brownies! I recently happened upon this homemade apple cake recipe that has turned out to be just perfect for our waterless cookware! It was a huge hit at one of our recent cooking classes…and I only got a nibble.

So…while you’re stuck inside by the rain and gloom this weekend…comfort yourself with some gooey apple cake on me!

Happy Cooking!
Miss K

GOOEY APPLE CAKE

UTENSILS: Electric Skillet, 10” Saute Pan, Master Kut, Medium Mixing Bowl

INGREDIENTS:

Cooking spray, 11TBSP butter (divided), 2 cups sugar (divided), 2 eggs, 1 cup all-purpose flour, 1 tsp baking soda, ½ tsp cinnamon, ¼ tsp salt, 2 large tart apples (#4 cone), 1 cup coarsely chopped walnuts, 4 tsps cornstarch, 1/2 cup evaporated milk, 2 tsp lemon juice, 2 tsp vanilla extract

INSTRUCTIONS:
•Cream 5 tablespoons butter and 1 cup sugar. Add egg and beat well. Stir in flour, baking soda, cinnamon, salt, apples and walnuts. Batter will be stiff.

•Coat the skillet with cooking spray. Spoon the batter into prepared pan; smooth top.

•Cook on 300 for 10 minutes. Reduce temperature to simmer and cook 10-12 more minutes or until done through the center (uncover and check). Recover, and unplug the unit; allow to sit covered until the sauce is ready.

•Meanwhile, combine remaining 6 tablespoons butter, 1 cup sugar, cornstarch and evaporated milk in the saute pan; bring to a boil over medium heat. Boil 2 minutes, whisking constantly. Remove from heat; stir in lemon juice and vanilla. Pour over hot cake.

•Serve warm with vanilla ice cream or frozen yogurt

**Reduce by ¼ for the large skillet (2 eggs) and ½ for the Small Skillet (1 egg). For stovetop baking, cook for 10 minutes on medium, whistle closed. Low for 10-12 minutes, whistle closed and covered and off for 10 minutes**

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Many who have been to any Simplicity Gourmet Cooking School that I have ever hosted know I credit much of my mad kitchen skillz to my Nanny. She is an amazing cook! No one, and I mean no one, knows how to make a roast like her. I have tried and tried and tried and while I’ve wowed many with my roast concoctions….inside, I silently sigh because I know that if they only knew how good one could taste…well, my roast would be put out on it’s rump…so to speak!

There are quite a few signature dishes that only Nanny knows how to make right…strawberry cake, chicken and rice, hashbrown casserole, mashed potatoes…just to name a few. One of my Nanny’s signature dishes, however, is something no one else makes: John Mozetti – oh, just the name makes my mouth water!

My Gran-Nanny, my Nanny’s mom, formulated John Mozetti – which I think is just the perfect name for this Italian family favorite…would only be better if the first name was “Alfonso” or “Guido” or something of that nature – lol! Since my mom’s not much of a cook (love you, mom, but girl, you know it’s true!), my Nanny’s passed it to me and it has become a cooking school fav! Bet when Gran-Nanny was concocting this yummy Italian goodness for our family, she never thought it would be sent out to the masses and taught at cooking schools – props, Gran-Nanny!

I had John Mozetti described to me once by a cooking school attendee as the “homemade hamburger helper…you know…before they had hamburger helper.” Great description! However, this is MUCH healthier because it’s not processed food (like hamburger helper) and it’s all jazzed up with fresh ingredients and spices…and in less than 30 minutes…can’t get much better than that!

Next Thursday, May 7th, from 6:30-7:30, I will be hosting “Dinner Tonight” at the Simplicity Gourmet Corporate Center; we’ll be showcasing Nanny’s John Mozetti and I hope you can tune in LIVE. If you’re in the Nashville, TN metropolitan area, come by, we’d love to have you over for “Dinner Tonight.”

Happy Cooking!
Miss K

John Mozetti with Spicy Italian Salad and Toasted Garlic Bread
UTENSILS: Electric Skillet or Large Skillet, 3 qt sauce pan, Master Kut

INGREDIENTS:
1 ½ lbs. Lean Ground Meat (beef, chicken, turkey, or lamb)
½ Medium Onion, chopped
1 Green pepper, diced
1 tsp salt & Pepper to taste
2 TBSP Minced Garlic
1 Can Tomato Soup
2 Cans Seasoned Tomato Sauce
4 Large Tomatoes, cut into large chunks
½ Cup Fresh Basil, minced (plus more for the top)
2 TBSP Fresh Oregano, minced
1 Stem of Rosemary, stem removed and minced
2 TBSP Cilantro, minced
½ tsp Rubbed Sage
1 Cup Sliced Mushrooms
2 tsp Marjoram
½ – ¾  pkg Whole Wheat Egg Noodles or Noodles of your choice
2-3 Cups Colby Jack Cheese, shredded

COOKING DIRECTIONS:
Toss the tomatoes with all herbs and put in the 2 qt saucepan. Cover and cook on medium heat until the whistle sounds. When the whistle sounds, close it and turn the burner to low. Allow to cook until you are ready to add to the dish.

Heat the skillet on 350. When the skillet is heated, add the onions, pepper, and garlic; saute for 7-10 minutes until tender.

Add the ground beef to the pan; break apart using a spatula to spread around the pan. Cover the skillet and continue to cook on 350 until water begins to bubble around the edges of the pan. Uncover and stir. Drain off any grease.

Add the tomato soup, tomato sauce, and sliced mushrooms, & cooked tomatoes. Bring to a simmer on 300. Stir in uncooked Egg Noodles until the pan is a little more than ½ full (leave room for the noodles to expand); re-cover. Allow to cook on 300 for five minutes or until water bubbles around the lip of the pan.

Reduce heat to simmer and allow to cook for 10 more minutes. Remove the lid, add the cheese to the top and sprinkle fresh basil; recover. Unplug the unit and allow to stand covered for 10-15 minutes.

Spicy Italian Salad
UTENSILS: Large Serving Bowl, Small Ultra Vac

INGREDIENTS:
DRESSING:
1 cup Olive Oil
¼ TBSP Darn Good Seasoning (or your favorite all purpose)
½ tsp Salt
¼ tsp Parsley Flakes
½ TBSP Garlic Powder
¼ tsp Onion Powder
¼ tsp Oregano
½ tsp Basil
½ tsp Paprika
1 tsp Sugar
¼ tsp Pepper
1-2 Dashes Cayenne Pepper (optional)

SALAD:
1 cup Fresh Soft Mozzarella, Cubed
1 – 1 ½ Cups Cherry Tomatoes, halved
½ Cup Banana Pepper Rings
1 Cup Basil, coarsely chopped
½ Cup Chopped Green Onion
1 Bag Baby Spinach

INSTRUCTIONS:
Combine dressing ingredients and allow to marinate for at least 4-6 hours before serving. Toss salad ingredients and drizzle with dressing; toss to coat. Serve and enjoy.

Toasted Garlic Bread
UTENSILS: Square Griddle

INGREDIENTS:
Olive Oil Butter
Garlic Salt
Fresh Ground Pepper
1 Loaf of Texas Toast

INSTRUCTIONS:

Butter both sides of the number of toast your family needs. Lightly sprinkle one side with garlic salt and fresh ground pepper. Heat the griddle on medium heat. When heated, add 4 pieces to the griddle, seasoned side down; season the other side lightly with garlic salt and fresh ground pepper. Grill each side until golden brown; repeat until all your toast is ready.

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It’s that time again – Simplicity Gourmet Customer Cooking School! YEAH!!!

Next Saturday, April 18th, 11:00 am – 1:00 pm, CST, we will be broadcasting live, so, tune-in to Katie’s Kitchen and enjoy all Simplicity Gourmet’s tasty goodies to get you geared up for spring cooking – you don’t want to miss it…or our super spring specials (wink, wink)!!!

Local customers, come on over: 750 Jim Parker Drive, Smyrna, TN – RSVP to Katie: 866-897-7676 or ksnyder@simplicitygourmet.com.

Can’t make it? Watch live or On Demand anytime: www.pinkapronpreview.com/tv.php.

Happy Cooking!
Miss K

Coca-Cola BBQ Ribs with Southwestern Baked Beans and Country Coleslaw

UTENSILS: 8 qt Roaster, 3 qt Saucepan, 2 large ultra vacs

INGREDIENTS:
3 lbs Pork Ribs

SAUCE:1 TBSP olive oil, 1 medium onion (finely chopped), 3 cloves garlic (finely chopped), 2 cups ketchup, 1 can cola, ½ cup apple cider vinegar, 2 TBSP brown sugar, ½ TBSP Fresh ground black pepper, ½ TBSP onion powder, ½ TBSP ground mustard, ½ TBSP lemon juice, 1 TBSP Worcestershire sauce
DRY RUB: 2 TBSP salt, 2 TBSP brown sugar, 2 TBSP garlic powder, 2 TBSP onion powder, 1 tsp ground cumin, 1 teaspoon chili powder, 1 teaspoon black pepper

INSTRUCTIONS:
(make 4-8 hours before cook time – cook time for the ribs is 1 hour)

Combine the ingredients for the dry rub and mix well. Trim the ribs of excess fat and cut into portions that will fit evenly into the 8 qt. Coast the ribs generously with the dry rub and put in a large ultra vac. Suction the air out and allow to marinate in the rub for at least 4-8 hours.

When your are ready to begin, pile the ribs into the 8 qt. Cover, whistle open, and cook on medium heat.

Meanwhile, saute the onion and garlic with the olive oil in the 3 qt., on medium heat, until the whistle sounds on the ribs.

When the whistle sounds, close it and turn the burner to low. Allow to cook for approx. 45 minutes – 1 hour.

Continue with the sauce. Add the remaining sauce ingredients and mix well. Bring to a simmer and allow to simmer for about 10 minutes. Reduce to low and cook for the remaining time that the ribs are cooking, stirring occasionally. Meanwhile, being the beans recipe below.

When the ribs need about 15 or 20 minutes left of cook time, uncover and add some sauce to each rib section. Recover and allow to continue cooking for the remaining time. Save some sauce for dipping when the meal is finished.

Southwestern Style Baked Beans

UTENSILS: 5 qt Slow Cooker

INGREDIENTS:
2 (28 ounce) cans baked beans, 1 medium onions (minced), 1 medium bell pepper (diced), 1 small pkg spicy pork sausage, 3 TBSP chili powder, 4 TBSP Worcestershire sauce, 6 TBSP vinegar, ¾ cup packed brown sugar, 1 cup ketchup, 1 ½ tsp garlic powder, Salt to taste, 2 dashes cayenne pepper (optional)

INSTRUCTIONS:
In the 5 qt slow cooker, combine sausage, onion, and bell pepper. Saute on high until onions are tender and sausage is crumbly. Add the baked beans.

Season with chili powder, Worcestershire sauce, vinegar, brown sugar, ketchup, garlic powder and salt. Add a dash of cayenne if desired. Cover and cook on Medium-High heat until the water seal forms (water will bubble around the edges). Reduce heat to low and cook for about 45 additional minutes or until the ribs are ready.

Country Coleslaw

Utensils: Master Kut, Large bowl

Ingredients:
1/8 Red cabbage, ¼ Green cabbage, 1 Zucchini, 1 Squash, 1 Red Apple, 2 carrots, 2 radishes, 1 bottle T. Marzetti’s Cole Slaw Dressing

INSTRUCTIONS:
When the ribs and beans have 10-15 minutes of cook time left, begin the coleslaw. Cut all ingredients into a large bowl.  Use the #4 cone for the cabbage and radishes.  Use the #2 cone for the squash, zucchini, and apple.  Use the #1 cone for the carrot.  Mix until well combined. Add coleslaw dressing and mix to coat evenly.  Serve immediately.

Seasoned Pepper Orange Tilapia with Rice Pilaf

UTENSILS: Large Skillet

INGREDIENTS:
4-5 Tilapia Fillets, Zest from 1 Medium Orange, 1 Medium Orange (Sliced) Lawry’s Seasoned Pepper, Garlic Salt

INSTRUCTIONS:

Season the Tilapia liberally with Lawry’s Seasoned Pepper on both sides. Zest the orange over the top and then slice the orange. Layer the slices into the bottom of a cold large skillet. Add the fish on top. Sprinkle lightly with Garlic Salt. Cover, whistle open, and cook on medium heat. When the whistle sounds, close, and turn the burner off. Allow to stand for about 10-12 minutes.

NOTE: start the rice first and begin the fish when the whistle sounds on the rice.

Rice Pilaf

UTENSILS: 3 qt Saucepan

INGREDIENTS:
1 Cup Long Grain Brown Rice, ½ Cup Wild Rice, 3 Cups Chicken Stock, ½ Cup Grated Carrots, ½ Cup Fresh Minced Onion (green or yellow), ½ Cup Fresh Minced Celery, ½ Cup Frozen Peas, 1 Bay Leaf, 2 TBSP Minced Roasted Garlic, 2 tsp Olive Oil (for flavor), 1 tsp Lawry’s Seasoned Salt, 1 tsp Lawry’s Seasoned Pepper
¼ tsp Cayenne Pepper, Zest from 1 Small Orange

INSTRUCTIONS:
Saute the garlic and onion with the olive oil (optional, for flavor only) for 5-7 minutes, until the onion is tender. Add the dry rice to the pan and continue to saute on medium heat. Saute until the rice is aromatic. Add all the rest of the ingredients. Cover, whistle open, and cook on medium heat. When the whistle sounds, turn the knob to “V” for vent and turn the burner to low.

Allow to cook for 20-25 minutes on low or until the rice is cooked through (these instructions are for long grain rice; for instant rice, when the whistle sounds, turn it to “C” for closed and turn the burner off / allow to stand covered for 15 minutes). When the whistle sounds, and you reduce the temperature, begin the cooking process for the fish.

Darn Good Skillet Chicken & Potatoes with Mixed Vegetables

UTENSILS: Electric Skillet, 4 qt saucepan, Master Kut

INGREDIENTS:
6-8 Boneless Chicken Breasts, OR, 10-12 Boneless Chicken Thighs, 2 Large Baking Potatoes, 1 bag Baby Carrots, 1 Small Bag Sweet Corn, 1 Bag Baby Broccoli Florets, Darn Good Seasoning

INSTRUCTIONS:
Heat the skillet on medium heat. When heated, add the chicken and season with Darn Good. Cover and cook until water begins to bubble around the edges.

Meanwhile, cut the potatoes on the #4 cone. Rinse and pat dry. Toss with Darn Good Seasoning. When the water begins to bubble on the skillet, flip the chicken and add the potatoes on top. Recover and reduce the temperature to 250. Cook for about 15 more minutes. (begin vegetables with instructions below at this time).

When it’s cooked on 250 for 15 minutes, reduce to simmer and cock the lid to the side to allow oxygen to come into the pan. This will allow the meat to brown a bit. Allow to stand this way until the vegetables are done.

Mixed Vegetables

Add the vegetables in 3 sections of the pan. Add 3 TBSP of water. Cover, whistle open, and cook on medium heat. When the whistle sounds, close the valve and turn the burner off. Allow to stand covered for about 10 minutes for the carrots to cook through.

Cinnamon Apples with Sugar Free Ice Cream

UTENSILS: Small Bowl, Large Bowl, Large Skillet, Master Kut

INGREDIENTS:
4-6 Red Apples, 1 tsp Cinnamon, ¼ tsp Nutmeg, ,2 TBSP Slenda Sugar, ¼ Cup Splenda Brown Sugar, 1 – 1 ½ Cups Chopped Walnuts, Sugar Free Vanilla Ice Cream

INSTRUCTIONS:
In a small bowl, combine the cinnamon, nutmeg, splenda sugar, and splenda brown sugar until well blended. Slice the apples into a large mixing bowl on cone #2. Sprinkle on the seasoning and combine to coat the apples well.

Add the apples to the large skillet. Sprinkle the walnuts over the top. Cover, whistle open, and cook on medium heat. When the whistle sounds, turn to “C” for closed, and turn the burner off. Allow to stand for 8-10 minutes covered.

Serve warm over Sugar Free Vanilla Ice Cream.

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