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!!!
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Wednesday, August 25, 2010
Sunday, August 15, 2010
Monday, August 9, 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
Sunday, August 8, 2010
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
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
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
Saturday, August 7, 2010
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
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
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