Easy mountain cooking

This is my last post about the mountains...I think!

I wanted to share some of our time cooking.

We made Madeleines...

And oyster crackers...

And we made lemon ice cream and artichoke dip. Since these two are so easy, I thought you might like to have the recipe as well. 

First for the lemon ice cream. 

Combine 2 cups of whipping cream and 1/2 cup sugar. Stir with wisk to dissolve sugar. Add 1/3 cup lemon juice and some lemon zest if you like. 

Pour into ramekins and freeze for several hours. Take out of freezer 15 minutes before serving. 

After we put the ramekins in the freezer, I opted to lick the bowl and spoon. When are you too old for that?

When ready to serve, garnish with whipped cream and a pirouette.

Or like we do in the summer months, you can garnish with fresh berries or mint sprigs. 

Now for the artichoke dip. So good and so easy. 

Dice one can of artichokes. Add mayo to fit your desire, maybe 1/2 cup. Add Italian seasoning to your liking. We used the entire package. 

Serve with bagel chips. 

Bon appetit!

How about that for easy!

It's the most wonderful time of the year

LSU T-shirt- Check.

LSU huggie- Check.

Auburn shaker- Check.

Bud Light Lime- Check.

1/2 bottle of cheap wine in case I run out of Bud Light Lime- Check.

Healthy bean dip- Check.

*Not pictured: Vinturi wine aerator for my cheap wine. 

I love football. 

I hate watching it by myself. 

Andrew, I need you here to tell me when to settle down. 

Happy football season! Isn't it the most wonderful time of year?!

Healthy Bean Dip Recipe:

1 can shoepeg corn, drained

1 can black beans, drained

1 can rotel

1 can black eyed peas, drained

salsa

1/2 purple onion

1/4-1/2 c. italian salad dressing

Serve with Tostitos or Fritos. 

Catholic Salad recipe

This recipe was given to us by a priest in Bay Minette, Alabama. Hence the name, "Catholic Salad."

Catholic Salad:
2-6oz packages spring mix greens
4 oz. feta cheese

4 oz. bleu cheese

red onion

1 package dried cranberries   

1 cup nuts---peanuts, pecans or walnuts

DRESSING

1/2 cup canola oil

1/2 cup olive oil

1/2 cup red wine vinegar

1/2 teaspoon salt

1/2 teaspoon pepper   

2 tablespoons garlic, minced

1 1/2 teaspoons oregano

2 teaspoons sugar   

1 tablespoon spicy mustard

*For the salad part, I do not measure. I make according to the crowd. Or in most cases, Andrew and me. 

If at first you don't succeed...

Try, try, try again!

I did that...with tilapia!

I made tilapia several weeks ago, and it was not good....at all. I have to admit that I didn't get the freshest of fish. Okay, I'll be honest, I got the economic sized, vacuum-sealed, individual fillets of tilapia from the store everyone hates...but it was on sale! For $10 for about 15 fillets! That should have given me a clue right there because it's true, you get what you pay for.

I came across another tilapia recipe, and I thought about giving it another go, but Andrew's voice kept coming back in my head from the first time, "Do I have to finish it?"

So sweet. I told him, "No, because I'm not finishing it either."

It was so gross. It was so fishy. And from what I've heard, tilapia is not supposed to be fishy.

But a gave it another shot...with Publix fresh tilapia fillets! And they were on sale too! I got 3 fillets for $4.50.

I made them this week. It.  was.  a.  hit.  ! Andrew gave me a high-five after he looked up from his plate! I think I will call this recipe "High-five tilapia with dill sauce."

Tilapia served with asparagus, dill sauce, and angel biscuits. 

Angel biscuits: recipe to come soon. Divine! 

After the high five. All done.

Here's the recipe:

• 4 (4 ounce) fillets tilapia
• salt and pepper to taste
• 1 tablespoon Cajun seasoning, or to taste
• 1 lemon, thinly sliced
•  
• 1/4 cup mayonnaise
• 1/2 cup sour cream
• 1/8 teaspoon garlic powder
• 1 teaspoon fresh lemon juice
• 2 tablespoons chopped fresh dill

Directions

1. Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
2. Season the tilapia fillets with salt, pepper and Cajun seasoning on both sides. Arrange the seasoned fillets in a single layer in the baking dish. Place a layer of lemon slices over the fish fillets. I usually use about 2 slices on each piece so that it covers most of the surface of the fish.
3. Bake uncovered for 15 to 20 minutes in the preheated oven, or until fish flakes easily with a fork.
4. While the fish is baking, mix together the mayonnaise, sour cream, garlic powder, lemon juice and dill in a small bowl. Serve with tilapia.

And the livin is easy

"Summer afternoon - Summer afternoon... the two most beautiful words in the English language."Henry James

I would agree with Mr. James, but maybe he's missing a word: Southern. Maybe it should be three most beautiful words in the English language...ah well.


So far, our summer has been quite wonderful. I think it'll only get better as the days linger on by.

I've been going to the local produce stand here in Anderson as well as in Clemson. I feel like I'm living life a little simpler by going to farmer's markets or produce stands. On the way, I ride with my windows down, drive slow, and listen to 90.1 FM. Minnie Pearl was on the air yesterday, recorded obviously. She makes me laugh. In her words, "My friend had all these babies! Eenie, Meenie, Miney, and Sam. She named him 'Sam' cause she don't want no mo'."

At the produce stand this week, I bought peaches, corn, and sweet potatoes. The peaches came in a large sack, so I bought more than I needed. Since I'd hate to make Andrew eat peaches for breakfast, lunch, snack, and dinner, I decided to cook with them. I've been looking and looking for a 'grilled peach' recipe, but I can't seem to find the perfect one that suits my liking. I came across a friend's blog as I was searching for the perfect recipe, and she posted a recipe for a peach crisp. I made it that day. With a scoop of ice cream, it was the perfect summer treat. 

 

I even got to use my new sorbet glasses! 4 for $4! I'll use them for champagne as well. They actually have a beautiful design etched in them. 

You can find the Peach Crisp recipe here.

Oh and the corn I got! I like to get the white, sweet corn. It's so fresh. So fresh that I put the whole stalk in the microwave last night, and when Andrew got it out after it was cooked, he discovered a dead caterpillar in there with that fresh, sweet corn! Now that's fresh from the farm...and a bit gross.

I also went to the real grocery this week. There's always a long line, and I pick up a fashion magazine, People or US Weekly to pass the time, but I never buy those! What a waste! I hate to spend $3.99 on a silly, waste of time, magazine!

Look what happened! That magazine is in my house! How'd it get there?

For the first time since I got married, I bought one. I just plain wanted to. I wanted to sit on my couch, drink some tea, and read nonsense one afternoon. I don't really have a strong opinion on these publications, but I never felt like spending the money, and I felt I could use my time more wisely.

Eh, whatever. Live a little. 

I enjoyed reading the gossip. (Did you know that Amanda Bynes is retiring from acting?) It was nice to sit on the couch for 20 minutes and relax. 

Don't let all this talk of relaxation fool you. There's plenty that's going on keeping us busy.

And I know by now you must be on the edge of your seat waiting to hear about my Charleston trip. And I can even feel your burning question, "Did you get to meet Charlton Singleton?!?!" 

I'll deliver the story sometime this week. Let's just say it was awesome experience!

More wedding photos...just kidding

Our one year anniversary came and went. I must say, it was so wonderful. We talked, drank wine, cooked, listened to music, saw fireflies, had massages, exchanged gifts, and relaxed...together!

Here's what you missed...

We cooked in both nights. I prepared the entrees' when I was home in Louisiana: Stuffed bell peppers Friday night and stuffed flank steak Saturday night. Both were a hit. 

A note from my mom.

The lace jacket from my wedding dress. 

Our view.

Our wonderful, simple dinner. 

My anniversary present! Just what I wanted: a gold wedding band. 

Andrew's anniversary present: a custom-made art piece with a guitar, mandolin, and art palette. 

Lunch at Madison's at the Old Edwards Inn. I'm wearing the brooch I wore on my wedding day. 

On Sunday, Andrew wanted to carve something. So he went looking for carving wood...he's so manly. So creative. 

Carvin' a bird. 

That's our weekend in pictures. 

Since we got home Sunday night, I'm been trying to get back into the groove of things. It's been difficult because my house is a disaster, and I don't know where to start. (Why is it that men think the house looks  "just fine" and women think it looks like a tornado hit it?) 

I worked at the jewelry store early this week, and I just needed a day to do housework. I usually do house work on Wednesday's anyway. {Wednesday Washday!}

Yesterday, I got up early and made carrot cupcakes! I enjoy cooking and doing housework in the mornings. I fix Andrew's breakfast while he's getting ready for work, put on music, and cook or clean. I've been listening to hymns and praise music. This in particular:

 

This morning Andrew turned up the music. He likes "Indescribable" by Chris Tomlin. I think that is so sweet. Andrew loves the Lord and he loves worship, but usually doesn't like crazy-loud worship songs. Yesterday, he asked me if I was listening to the Foo-Fighters. I think it was David Crowder.

Andrew also bought me some flowers to put in my new tea cups I got from a dear friend as our wedding gift. My adorable friend, Celie (who needs to get a blog), lives in London and got us the cutest tea cups! She even got us several different tea's that the Queen drinks. {Excuse me!}

Having these new cups makes me feel so fancy; so London-like!

I decided that I can use them as bud vases if I wish, right? What do you think, C?

My carrot cupcakes with my sweet flowers in tea cups: happiness! 

CARROT CUPCAKES with CREAM CHEESE ICING:

Carrot Cupcakes

2 cups flour

2 cups sugar

2 teaspoons baking soda

1 teaspoon salt

1 teaspoon cinnamon

1 1/2 cups canola oil

4 medium eggs

4 (4 ounce) jars pureed baby food carrots (Heinz or Gerber Stage 2)

1 cup chopped pecans (I omitted b/c I don't like pecans and they're expensive.)

Cream Cheese Icing

8 ounces cream cheese, softened

1/2 cup (1 stick) butter or margarine, softened

1 1/2 teaspoon vanilla extract

1 (16 ounce) package confectioner's sugar (I only had regular sugar and it was delicious; less sweet, more cream cheese-tasting)

1 cup chopped pecans (Again I omitted)

For the cupcakes, mix the flour, sugar baking soda, salt, and cinnamon in a bowl. Wisk the canola oil and eggs in a bowl until blended. Stir in the carrots. Add the flour mixture to the carrot mixture. 1/3 at a time, blending well after each addition. Stir in the pecans. 

Spoon the batter evenly into 24 paper-lined muffin cups. Bake at 350 for 30-35 minutes. Remove onto wire rack to cool completely.

For the icing, beat the cream cheese and butter in a mixing bowl until light and fluffy, scraping the bowl occasionally. Blend in the vanilla. Add the confectioners' sugar gradually, beating well after each addition. Continue to beat until the icing is light and fluffy. Fold in the pecans. Spread over tops of cupcakes.

Makes 2 dozen cupcakes