Summer Berry Pudding

Summer Berry Pudding
Summer Is Almost Over, So Get Your Berries On!
Difficulty: Easy
Prep Time: 45 minutes
Cooking Time: 5 minutes
Cooling Time: 6-8 hours

Ingredients

1 loaf of Brioche 

3 cups strawberries, sliced

3 cups blueberries + garnish

2 cups blackberries

juice of 1/2 lemon

1 cup sugar

whip cream

Cooking Tools

Round deep dish or loaf pan

Large saucepan

Directions
Cut loaf into 1/2 inch slices, cut off crust and slice into triangles. In a saucepan add berries, lemon juice and sugar and heat for 2-3 minutes and set aside to cool, create enough berry liquid. Pour some of the berry liquid on the bottom of dish.  Line a single layer of the Brioche to cover the bottom. Add enough berries to cover Brioche. Alternate layers of Brioche and berries with the last layer of Brioche. Cook's Note: If you want to invert the pudding, line the bottom and sides of dish with plastic wrap! Place plastic on top and a small plate and use a large can to weigh it down.  Refrigerate for 6-8 hours before serving.  Garnish with some fresh blueberries and fresh whip cream.
Serves 4

Creamy Potato & Ham Soup

Creamy Potato & Ham Soup
There Is Something Warm And Comforting About Soup!
Difficulty: Easy
Prep Time:  15 minutes
Cooking Time: 30 minutes

Ingredients
8 cups ham stock
1 cup half & half
1 cup cream
2 yellow potatoes, diced
1 cup yellow onion, diced
1 cup smoked ham, diced
1 cup corn, frozen or canned
2 tbsp butter
minced chives for garnish
salt
pepper

Cooking Tools

Stock pot

Directions
In the pot, melt butter on medium heat.  Saute potatoes and onions for a few minutes.  Pour in ham stock and half & half and cook for 20 minutes on medium low. Add in cream, corn and ham.  Cook for 10 more minutes and salt & pepper to taste.  Serve with chopped minced chives.
Serves 4 

 

Low Country Salmon & Cheesy Grits

Low Country Salmon & Cheesy Grits

Easy, Breezy, Southern Comfort!
Difficulty: Easy
Prep Time: 30 minutes
Cooking Time: 15-20 minutes

Ingredients

(4) wild caught salmon filet, deboned & skinless

1 cup red pepper, small dice

1 cup green pepper, small dice

1 cup onions, small dice

4 tbsp butter, divided

1 tbsp olive oil

1/2 tsp garlic powder

1/2 tsp onion powder

1 tbsp parsley, minced

micro greens for garnish

salt

pepper 

Cooking Tools

Large nonstick skillet/fry pan

Medium pot 

Directions
Melt 1 tbsp butter in skillet on medium heat.  Saute green & red pepper and onions, add a small pinch of seasonings + salt & pepper.  Saute the vegetables for about 2 minutes then add minced parsley and remove from pan and set aside, keep warm.  Using the same pan, melt butter and olive oil on medium high heat.  Season salmon evenly on both sides with the rest of the seasonings.  Cook salmon about 4 minutes on each side.  Serve on top of Cheesy Grits (recipe below) and top with the cooked peppers, onions and micro greens.
Serves 4

 

Cheesy Grits

Ingredients

2 cups quick cook grits

6 cups water

1/2 cup half & half

1/2 stick butter

1/2 cup shredded white cheddar

1/2 cup shredded Monterey Jack cheese

salt

pepper

Directions
Boil water in a medium pot and whisk in grits.  Reduce heat to low and add some salt and butter. Quick cooking grits cooks in about 5 minutes.  Add in some half & half and cheese.  Season to taste, allow time for grits to thicken as it stands. 

Caprese Bread

Caprese Bread
Perfect With Some Spaghetti And Meatballs!
Difficulty: Easy
Prep Time: 20 minutes
Cooking Time: 15 minutes

Ingredients
1 baguette, white, wheat or multi-grain
1 tomato, sliced half rounds
1 fresh mozzarella ball, sliced half rounds
8-10 basil leaves
olive oil
balsamic glaze
salt
pepper

Cooking Tools

Sheet pan

Foil 

Directions
Preheat oven to 350 Degrees F.  Slice loaf on an angle about 3/4 inch apart.  Drizzle inside slices with olive oil.  Place a tomato slice, mozzarella slice and a basil leaf into each slice, drizzle top with olive oil, salt & pepper.  Place on foil lined sheet pan and place in oven.  Bake for 15 minutes, drizzle with Balsamic glaze before serving.
Yields 1 loaf 

Halibut Pomodoro

Halibut Pomodoro
The Bright Tomato Sauce Is A Great Accompaniment For Fish!
Difficulty: Easy
Prep Time: 25 minutes
Cooking Time: 20 minutes

Served On Top Of Fettuccine Alfredo!

Ingredients

4 Halibut filet

1/2 cup flour

1/2 tsp garlic powder

1/2 tsp onion powder

1/2 stick butter

2-3 tbsp olive oil

minced chives for garnish

salt

pepper

Cooking Tools

2 nonstick skillet/ pan

Food processor

Directions
Season Halibut with garlic powder, onion powder, salt & pepper on both sides then coat all side with a light dusting of flour.  Heat olive oil and butter in pan on medium heat. Add in fish and cook for 3-4 minutes then flip and cook additional few minutes.  Serve with the Pomodoro sauce (recipe below) on top and garnish with minced chives.  Can be served on top of Fettuccine Alfredo, Polenta or Potatoes.
Serves 4

Pomodoro Sauce

Ingredients

2 (15)oz. cans San Marzano tomatoes

3 cloves garlic, minced

3 tbsp olive oil

1/2 tsp sugar

salt

Directions
Puree tomatoes in food processor.  I like to leave small bits and pieces for texture.
Heat olive oil in a pan on medium low.  Add in minced garlic and cook for a few minutes. Pour in pureed tomatoes, sugar and pinch of salt.  Cook for 10-15 minutes until sauce thickens.

 

 

Southern Egg Salad

Southern Egg Salad
Perfect For A Garden Party!
Difficulty: Easy
Prep Time: 20 minutes
Cooking Time: 20 minutes
Chilling Time: 2+ hours

Ingredients

4 baby peppers (optional)

5 hard boiled eggs

1/2 cup Mircle Whip Mayonnaise

1/2 tsp apple cider vinegar

1/2 cup shredded sharp cheddar cheese, minced

1 tbsp onions minced

1 tbsp green onions, minced

micro greens for garnish

pinch paprika

salt

pepper

Cooking Tools

Deep saucepan

Mixing bowl 

Directions
Cook, peel, separate cooked yolks from whites.  Small/mince chop the egg whites and set aside. Place cooked egg yolks in a mixing bowl, add; Mayonnaise, vinegar, cheddar cheese, onion, green onions, paprika, salt and pepper to taste. Slice tops of baby pepper and core out and seeds.  Scoop egg salad into hollow peppers for a fabulous presentation. Chill for 2+ hours in the refrigerator before serving.  Garnish with micro greens and tops of peppers.
Serves 4

Pan Fried Chilean Sea Bass

Pan Fried Chilean Sea Bass
Topped With Roasted Garlic Butter
Difficulty: Easy
Prep Time: 15 minutes
Cooking Time: 40 minutes

Served With Cauliflower Puree!

Ingredients
4 Chilean Sea Bass Filet
1 cup flour
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 stick butter
2 tbsp olive oil
minced chives

Cooking Tools

Large nonstick skillet/pan

Foil 

Directions
Pat dry fish and season with garlic powder, onion powder, salt & pepper. Lightly coat seasoned fish in flour on all side. In the pan melt butter and olive oil on medium heat. Fry filet several minutes on each side.  Cook fish until slightly firm. Top fish with a teaspoon of the Roasted Garlic Butter and garnish with minced chives.
Serves 4 

Roasted Garlic Butter
Ingredients
1 garlic bulb, sliced in half
olive oil
pinch of salt
1/2 stick butter, softened

Directions
Preheat oven 400 Degrees F.  Slice garlic bulb horizontal. You will only need half of bulb for this recipe. Place bulb in foil and drizzle cut side with olive oil and pinch of salt.  Wrap in foil and keep seam upright and place in oven and cook for 40 minutes, remove roasted cloves from foil and mince.  Fold garlic into the softened butter and refrigerate until slightly firm.  Place 1 tsp on top of cooked fish.

Mango BBQ Ribs

Mango BBQ Ribs
Make Your Own Tasty BBQ Sauce!
Difficulty: Easy
Prep Time: 25 minutes
Cooking Time: 1 hour

Ingredients

1 rack of ribs

1 ripe mango, diced

1 cup ketchup

1 garlic clove, minced

1/4 cup onions, diced

1 tsp worchestershire sauce

1 tsp apple cider vinegar

3/4 cup brown sugar

1/4 tsp garlic powder

1/4 tsp onion powder

1/4 tsp harissa powder

salt

pepper

Cooking Tool

Outdoor grill

Saucepan

Food Processor

Directions
Preheat outdoor grill on medium low.  Coat ribs evenly with garlic powder, onion powder, Harissa, salt & pepper.  Grill ribs for 1 hour, turning on occasion. Prepare Mango BBQ sauce while the ribs are cooking. Place diced fresh ripe mangoes, ketchup, garlic, onions, worchestershire sauce, vinegar and brown sugar.  Cook on medium heat until mangoes and onions are tender, about 10 minutes. Place sauce ingredients in food processor and puree until smooth.  Pour puree back in saucepan and salt and pepper to taste, keep warm.  Baste ribs with the Mango BBQ sauce the last 15-20 of cooking. Save some sauce to pour on top of cooked ribs.
Serves 2