2011 Additions

Hi Everyone.  2011 promises to be a great year for this blog.  I plan an expanded role for this medium and I am taking Mary's Kitchen and Garden to this space as well as on Knoxivi.  Please feel free to be a part of it and share your ideas.

Busy with the show

I have been so busy this month with the show, that I have gotten behind on the blog.  If you would like one of the recipes on the show - please email me at maryskitchengarden@gmail.com

Enjoy the show!!

Mary

Show #10 College Football means Tailgating

Tailgating is a major part of college football.  Several fall shows will be devoted to recipes for tailgating.

This show features a new area of the UT Gardens along with a cooking segment featuring two different recipes for chili.

The first is from my great friend Lisa - it is a chicken white bean chili - taste awesome!!!

The second is a traditional red chili that I have made several times for my family - everyone loves it!!

Let me know what you think - feel free to send me your recipes and your ideas for shows!!

Lisa's White Bean Chili

3 cans Great Northern beans or similar white bean
2 lbs cubed or shredded chicken
1 Tbsp olive oil
2 Cloves garlic, minced
2 medium onions, chopped
2 Tsp ground cumin
1/8 Tsp ground cloves
1/4 Tsp cayenne pepper
1 Tsp oregano
2 cans (4 oz) mild green chiles, chopped
4 Cups chicken stock
Monterey Jack or similar cheese, shredded

Heat oil in large sauce pan.  Add garlic and onions and cook for about 5 minutes over medium heat.  Stir in chilies, cumin, cayenne pepper, oregano and cloves.  Saute.
Add chicken, broth, beans and heat through

Serve with shredded cheese and sour cream - SOOO GOOD!!

Classic "Red" Chili

2 Tbs olive oil
2 Cups chopped onion
1 Cup diced red pepper
1 Cup diced green bell pepper
2 jalapeno peppers seeded and minced
1 1/2 Tbs minced garlic
2 lbs ground chuck
2 1/2 Tbs chili powder
1 Tbs season salt
2 Tsp ground cumin
3/4 Tsp oregano
1/4 Tsp crushed red pepper
1 (28 ounce) can diced tomatoes with juices
1 small can of tomato paste
3 Cups chicken stock
1 Can drained and rinsed kidney beans
1 Can drained and rinsed black beans

Heat the oil in a large stock pan (preferrably nonstick).  Add onions, red pepper, green pepper.  Cook until vegetables are soft and lightly caramelized, about 6 minutes.  Add the jalapenos and garlic, cook for 1-2 minutes, spoon into a bowl and set aside.  Brown the ground chuck and rinse off fat.  Add vegies to beef plus chili powder, season salt, cumin, oregano, crushed red pepper and coat the beef and veggies.  Add the tomatoes, tomato paste, and chicken stock - bring to a boi.  Reduce heat and add beans.  Cook until flavors come together and the chili has thickened - about 30 minutes.  Serve with shredded cheese and sour cream.

Show #9 featuring UT Gardens and roasted chicken

http://www.knoxivi.com/maryskitchenandgarden/    This week's show features the desert garden and UT Gardens - you will be amazed at how many plants can grow in this environment.

Free Range chicken from Shady Grove Farms wins the tastiest chicken ever!!

http://www.shadygrovefarms.net/index.html

Show #8 featuring UT Gardens, chicken, okra

Check out the show - it is so beautiful - the rose garden is in full bloom.

the grilled chicken is easy and tastes awesome - the okra goes great with it.

Looking for tailgating recipes - please email to maryskitchengarden@gmail.com

Let me know what you think!!!

UT Gardens - August 2010

Mary's Kitchen and Garden Show #6 Smoothies and Dips

Please watch tonights show - very easy recipes that you can make with your kids!!  Let me know what you think!!http://www.knoxivi.com/index.php/lifestyle/marys-kitchen-a-garden

Tomato Pie

Tomato Pie




1 Deep dish pie crust

4 Medium size tomatoes

¾ Cup Mayonnaise

1 Cup Grated Cheddar Cheese

½ Cup Fresh Basis

1 Egg

Salt and Pepper



Bake empty pie crust for 6-7 minutes, cool.

Cut the tops off of the tomatoes and squeeze over sink to remove some of the seeds, then slice in ¼ inch rounds.

Arrange tomato slices on the bottom of the pie crust

Mix remaining ingredients in bowl and spread over tomatoes

Bake 35 – 40 minutes, cool for 5 minutes

Cut into slices

Shrimp Cakes

Shrimp Cakes


1 Pound shrimp

1 ¼ Cups of Panko bread crumbs

¼ cup Chopped chives

½ Chopped red pepper

¾ Cup Mayonnaise

1 Tablespoon Yellow mustard

10 dashes of hot sauce

¼ Cup Chopped celery with some leaves

1 Tablespoon Parmesan cheese

½ Teaspoon Old Bay seasoning or similar seafood seasoning

½ lemon, sliced for juice

Vegetable Oil for frying

Peel, devein and chop shrimp.



In a medium bowl, combine shrimp, bread crumbs, celery and red pepper. Stir in the mayonnaise and mustard. Season with hot sauce. Mix in parmesan cheese and Old Bay. Form into 8 patties.

Heat ½ inch vegetable oil in heavy skillet over medium high heat. Fry patties on each side for 5 minutes or until golden brown. Place on paper towels, squeeze lemon juice over cakes and serve.

Ultimate Chicken Enchilada

Ultimate Inexpensive Chicken Enchilada




350 degree preheated oven

5 Quart baking dish

Nonstick cooking spray

3 tablespoons olive oil

4 cups cubed cooked chicken

Salt and pepper

1 can 15 ounce black beans (rinsed and drained)

1 sweet marinated red pepper chopped

1 packet taco seasoning mix

1 can 14 ounce fat free low sodium Chicken broth

1 tbsp chipotle sauce

8 ounces grated sharp cheddar cheese

16 ounces grated Mexican mix cheese

6 medium size flour tortillas

½ c pako bread crumbs

1 tbsp butter

Salsa and sour cream (optional)



In large saucepan (preferably nonstick), over medium heat, add olive oil and chicken.

Salt and Pepper to taste.

Cook until hot and lightly browned (approximately 10 minutes) and turn frequently to prevent sticking.



Sprinkle taco seasoning over chicken, add chicken broth and mix.

Add beans and red pepper. Mix thoroughly.

Reduce tempeture to low and cook for 10 minutes. Chicken broth/seasoning will thicken slightly



To assemble



Spray baking dish on bottom and sides

Lay one tortilla on bottom

Add 1 cup of chicken mixture with liquid

Sprinkle cheese over top, cover completely



Repeat assembly, the last tortilla will be on top. Dot butter, sprinkle pako crumbs and remaining cheese.



Place bottom oven rack on second to last position in the oven. Bake covered for 30 minutes, remove foil and bake for 15 minutes until top is golden brown.



Remove from oven and let sit for 10 minutes.



Slice and serve with salsa and sour cream. Enjoy!!



Makes 8 servings

Recipe for Show #3 and #4

Show #3 recipes




Herb Oils



I have researched heavily about making herb oils. The problem is that the herbs from my garden and yours has water in the stems and leaves. This water can be contaminated which can cause botulism. After reading several different ways to make oils, I decided that cooking the herbs would be the safest way to prevent contamination from water.



Herb Oil



Ingredients



2 Cups pineapple sage leaves

½ Cup thyme leaves

½ Cup extra virgin olive oil (light if possible)

½ Tsp course salt



2 Cups purple basil leaves

½ Cup lemon thyme leaves

½ Cup extra virgin olive oil (light if possible)

½ Tsp salt



Chop the sage leaves and remove the thyme from the stems. Place in boiling water and cook for 30 seconds. Drain and put herbs into icewater to stop the cooking process. Place herbs on paper towels to remove the liquid.



Take the herbs and puree with oil in the food processor or blender, add salt.



Seal in bottle and refrigerate for up to two weeks.

Do the same with the purple basil and lemon thyme



Combinations:

Garlic, Oregano, Thyme

Basil, Cayenne, Garlic

Garlic, Lemon Peel, Rosemary







Herb Vinegars



Vinegars are easy to make and can be given as gifts for all different sorts of occasions. Herb vinegars can be used in any recipe that calls for vinegar, all you need to do is match the herb with the recipe and you are good to go. You can use the vinegar in 3-4 weeks and up to 6 months



Herb Vinegar Recipe

The proportion of herb to vinegar is important. The baseline is 3 or 4 2” sprigs of fresh herb per one cup of vinegar.



Place the herbs in clean bottles Gently heat the vinegar, but don’t boil it, Let it cool down, then pour the warm vinegar over the herbs in the jars. Place the jars in a dark place, and let sit for 3-4 weeks. Can be used within 6 months.



Pesto

4 Cups packed fresh basil leaves

2 peeled garlic cloves, crushed

4 Tbsp pine nuts

½ Cup extra virgin olive oil

2 Tsp course salt

½ Tsp coarsely ground pepper

1 Cup parmesan cheese



Chop by hand, or chopping blade in food processor or chopper. Place all ingredients except the cheese in processor or chopper.

Close lid and blend ingredients until smooth by pulsing.

Remove lid, and add cheese evenly over mixture.

Blend until all ingredients are evenly mixed.



Serve over bowtie pasta, with fresh chopped tomatoes, parmesan cheese and basil as a garnish.















Show #4 Recipes



Green Beans and Baked Potato Salad



2 Cups green beans, steamed tender

4 Cups baked potatoes, peeled and cubed

4 hard boiled eggs, chopped

2 Strips of bacon, crumbled

4 Tbsp fennel, chopped

2 Tbsp thyme, chopped

2 Tbsp red onion, chopped

2 Stalks celery, chopped

½ Cup mayonnaise – recipe to follow

½ Cup sour Cream

½ Cup ranch salad dressing



Mix together vegetables, herbs and eggs. Whisk together mayonnaise, sour cream and ranch salad dressing. Add to salad, fold and refrigerate for 2 hours. Serve as a side dish.



Mayonnaise



1 ½ Tsp red wine vinegar

¼ Tsp coarse salt

1 large egg and 1 egg yolk

2 Tsps Dijon mustard

½ Cup canola oil

¼ Cup extra-virgin olive oil

Freshly ground pepper



In a large bowl or food processor, whisk vinegar and salt until salt is dissolved. Whisk in eggs and mustard until fully combined, then add both oils and whisk until combined and thickened. Season with pepper.



Grilled vegetables



4 sweet red peppers

2 yellow squash

1 package of whole white monteray mushrooms or your choice



Wash and cut each pepper into 6 slices. Wash and cut squash into ¼ inch slices. Cut off ends of stems, wash and dry mushrooms.



Marinade



½ cup extra virgin olive oil or herb oil

¼ cup grain mustard

¼ cup balsamic or herb vinegar

Salt and pepper to taste



Whisk ingredients until smooth, coat vegetables. Grill on high heat, turning frequently until tender. Serve immediately or at