Nashville To Atlanta

Five days plus late nights equals a whole lot of fun.  Stone and I where recently on the road to Nashville where the University Of Tennessee mens Basketball competed in the SEC basketball tournament.   

Printers Alley

 Printers Alley is home to numerous bars and ugh, ewww,  adult entertainment.  Neither of these did we attend.  It's funny that all the trips I've made to Nashville over the years and I've never heard of Printers Alley.  

 Along Printers Alley

Tootsies Orchard Lounge, a legendary Honky Tonk bar features live music and is where some of the worlds greatest songwriters and country music legends have spent time, including  Hank Williams, Willie Nelson, Patsy Cline and numerous others.  On November 13, 2014 Tootsies celebrated 54 years of being in Nashville, Tennessee.  While in town, Stone and I spent many hours at Tootsies dancing the night away, song after song as he twirled me all over the dance floor.  

Band at Tootsies Orchard Lounge.

Tip Off 

UT vs. Vanderbilt

 UT vs. Vanderbilt

Following our time in Nashville, we drove to Atlanta to visit the girls and of course Jimmy, my favorite son-in-law.  With the weather being nice, we walked everywhere we went, which I always love.  A body in motion stays in motion.  Soon after our arrival we had a quick lunch and then were off to the High Museum Of Art https://www.high.org/Art/Exhibitions/Gordon-Parks-Segregation-Story.aspx, where Africa American Artist Gordon Parks Segregation Story exhibition was on display.  Parks, a photographer and writer for Life magazine, became "one of the most provocative and celebrated photojournalist in the United States."http://en.wikipedia.org/wiki/Gordon_Parks

While walking on the Atlanta BeltLine, Abby Gail, Malia, Stone and I stopped to look around in this shop along the trail.  This adorable little guy just laid there, happy to be at work with his owner.

Malia, Abby Gail, and I along the Atlanta BeltLine.

Orange Syrup Cake with Candied Oranges

I am a huge fan of syrup infused cakes.  The first one I had ever eaten was a Lemon Polenta Cake that my friend Jhumpa had made.  Although it still remains my all-time favorite, this ultra-moist Orange Syrup Cake with Candied Oranges is definitely a keeper.

Orange Syrup Cake with Candied Oranges

Makes: 1 (10") cake-10-12 servings

Orange Cake Ingredients:

4 oranges, zested

1 lemon, zested

14 Tablespoons unsalted butter, at room temperature

10 ounces almond flour

3/4 cup all-purpose flour

4 large eggs, at room temperature

pinch of salt

Syrup Ingredients:

3/4 cup orange and lemon juice ( squeezed from the zested citrus)

6 Tablespoons granulated sugar

Candied Orange Slices Ingredients:

1 orange

2/3 cup granulated sugar

2/3 cup water

1. To make the cake, preheat the oven to 350'.  Spray a 9-10" springform pan that was lined with parchment paper with baking spray.

2.  Grind the citrus zest in a food processor with the 1 1/2 cups of sugar until it's finely ground.  

3.  In a bowl of a stand mixer, or by hand, beat the butter with the zest-infused sugar until well-combined.

4.  In a separate bowl measure out the almond flour, all-purpose flour and salt.  Stir together.

5.  Add half of the almond flour mixture to the butter, then add the eggs one by one, stopping the machine a few times to scrape the sides down. Then add the remaining almond mixture, stirring just until incorporated.  

6.  Scrap the batter into the pan.  Level the top of the batter, and bake the cake for 40 minutes, or until a toothpick inserted into the center comes out relatively clean, but a little moist.

7.  While the cake is baking, make the syrup by heating the 3/4 cup citrus juice and 6 Tablespoons granulated sugar is dissolved, then set aside.  When the cake comes out of the oven, brush the syrup liberally over the hot cake.  Let cool completely in the pan.

8.  To candy the oranges, cut the orange into 1/4" slices.  Put the slices in a nonreactive saucepan, and add enough water to cover them well, and bring to a simmer.  Blanch the slices for ten minutes, or until they are tender and translucent.

9.  Put the oranges back in the saucepan and add the 2/3 cup sugar and 2/3 cup water and cook the oranges at a simmer for about ten minutes, or until they are tender and translucent.  Save the syrup, do not discard!

Serving: Serve slices of the cake with whipped cream, and a slice of candied orange along with some of the syrup from when you candied the oranges.

Reciped from: http://www.davidlebovitz.com/2013/04/orange-syrup-cake-recipe/

CAbi Time

Twice a year CAbi comes out with their new line.  The Spring/Summer and Fall/Winter.  My friend/CAbi Consultant Helen phones and we schedule a date for the showing.  I then invite guests and plan a menu.  I usually have my showing on a Saturday morning, therefore I do a small brunch.  The ladies arrive, we mingle, eat and Helen presents the new line of clothing.  Following the presentation there are lots of trying on, decisions, girl time and  the ladies giving each other their opinion as to what looks good.  My family knows I'm not one who enjoys going out and shopping for clothing.  This is perfect.  The cloths are brought to me. I do not have to leave the house and walk the malls, which I HATE!   Actually, the clothing arrives early and I try on each piece for my husband. With his help we make a decision.  He's really good at this.  We make a yes, no and a maybe pile.  Each season the yes pile is huge because the CAbi line of clothing has a timeless design.  The clothing is created to mix well with previous and future pieces, therefore you are alway mixing and matching pieces to change it up.  

 Don't all husbands say this?

Walnut & Apple Coffee Cake

Cake Ingredients:

1/4 cup oil

1 egg

1/2 cup milk

1 1/2 cups flour

3/4 cups sugar

2 teaspoon baking powder

1/2 teaspoon salt

1 teaspoon vanilla

3/4 cup grated apples, (I use my large grater for this).

Topping Ingredients:

1/2 cup brown sugar

2 Tablespoons flour

2 teaspoons cinnamon

2 Tablespoon melted butter

1/2 cup walnuts

1 Tablespoon Sparkling Sugar or Turbinado Sugar (optional)

Icing Ingredients:

3/4 cup powdered sugar

1 Tablespoon milk

Preheat oven to 375'.

In a small bowl, mix together flour, sugar, baking powder and salt.  In a separate mixing bowl, lightly mix together oil, eggs, vanilla, and milk.  Add dry ingredients to the egg mixture.  Do not over-stir.  Fold in apples.  Pour into a pan sprayed with baking spray. and set aside.

In a small bowl, mix together the topping ingredients until combined.  Sprinkle evenly over the top of the batter in the pan.  

Using a wooden spoon or spatula, lightly press most of the topping about halfway down in to the batter.  Leave some on top.

Sprinkle sparkling sugar or turbinado sugar on top, this is optional.

Bake for 25 minutes or until your toothpick comes out clean.

Let cool just a bit, then mix up icing and drizzle of coffee cake.

Serve warm, or cool.  Recipe from: http://www.ellaclaireinspired.com/walnut-and-apple-coffee-cake/

 This coffee cake is so good, I have made it three days in a row.

For those more health conscious I had a tray of strawberries and apples.  I just had to dip some of the strawberries.  Hey, a little chocolate never hurts anybody and one must always have a little sprinkle in their life. My children would all agree.

 Brie and Bacon Quiche

Quiche Ingredients:

1 deep dish pie crust

4 ounces brie cheese, diced

4 ounces swiss cheese, diced

10 slices bacon, cooked crisp and drained, and crumbled

6 whole large eggs

1/2 cups whipping cream

1/2 cup sour cream

1 teaspoon worcestershire sauce

1 dash each nutmeg and pepper

Quiche Preparation:

Preheat oven 375'.

Roll out pie crust into a deep dish pie pan.

Place diced cheeses into pie shell.

On top of cheese spread out crumbled bacon on top.

Mix up remaining ingredients thoroughly and pour into the pie pan.

Bake for about 45 minutes, or until a pick inserted in the center comes out clean.  Cool slightly before serving.  Recipe from: http://tastykitchen.com/blog/2011/05/brie-and-bacon-quiche/

I didn't precook the pie crust any, but I think next time I will.  The bottom wasn't as flaky as I would have like. 

A Texas Family Gathering

After a week of extremely cold temps in Tennessee, it was such a welcome relief as we flew into Texas and greeted by temps in the 70's.  This really made me ready for spring to arrive.  As soon as we made it to mama's, she had food on the table and most importantly a carrot cake waiting to be devoured.  Mama just happens to make the best carrots cake I have ever eaten.

Carrot Cake

Ingredients:

1 1/3 cup oil

2 cups sugar

4 eggs

3 cups flour

2 teaspoons baking soda

2 teaspoons cinnamon

1 teaspoon lemon extract

3 cups grated carrots, do not use pre-grated as they are to thick.

1 cup toasted chopped pecans

Directions:

Toast pecans in a 350' preheated oven for 6-7 minutes.  Let cool and chop.

Mix all ingredients together, including toasted pecans.  

Spoon batter into a tube pan that has been sprayed well with baking spray.  

Bake in a preheated oven at 350' for 1 hour.

Icing Ingredients:

1 (3 ounce) package Philadelphia Cream Cheese

4-5 Tablespoons concentrated frozen orange juice, thawed.

1 pound box powdered sugar

Icing Directions:

Mix all ingredients together to spreading consistency and spread on cooled cake, pooling any leftover in the middle.

The buttercups were already in full bloom around the lawn.

After a full day of shopping we met up with brother Bob and his family.   

Stone-Me-brother Bob-Mama

Mama with one of  her grandsons, Brandon.

 Brandon, who just happens to be the most handsome young man in Navarro County.

Nephew Brandon-Me-Bob

9 out of 10 youngsters get their greatness from their Aunt.  Thats right, uh-huh.

Brandon-Me-Brother Bob.  

My brother has the best sister in the world, just saying.

Jonathan-Great Aunt Bee-Nolan

You can't wrap love in a box, but you can wrap a person in a hug.

 Mama with Nolan

 The charming Heather

Me-Jonathon-Mama-Stone

Our last day of visiting before we returned home was at my nieces house.  Jennifer of http://jenniferwillardphotography.com was kind enough to give me some photography pointers.  There is no way my pictures will ever be as great as hers, but with the few tips maybe I can become better.

Konnor-Me-Mama-Stone-Shane-Jennifer-Ashtyn 

He's just so adorable...

Konnor

Our Valentine's Dinner Party

It was an evening of dinner and dancing.  Our friends Carleen, Daniel, Helen and Don arrived and we began with these delicious cocktails called KINKY Bubbles.  KINKY Liqueur is a natural mixture of Super Premium Vodka distilled five times with succulent mango, blood orange liqueur and passion fruit.  They were sweet, just like my man.

KINKY Bubbles

Serves 1

Ingredients:

2 ounces KINKY Liqueur
2 ounces prosecco or champagne

maraschino cherries

Directions:

Drop maraschino cherry into glass.

Add KINKY Liqueur.

Fill will prosecco or champagne.

Stone and I were ready to get this evening started.  Earlier in the day we had moved the furniture which turns our living room into the perfect dance floor.  The music was cranked up and the laser lights were dancing all over the place. The laser American DJ Micro Galaxian Laser Special Effects Lighting we purchased at http://www.amazon.com/gp/product/B004FODY6E/ref=oh_aui_detailpage_o00_s00?ie=UTF8&psc=1.  This is a great little laser with more than 200 red and green beams. You can have just red, just green or mix them together. The lights blink to the beat of the music. The faster the music, the faster the lights blinked.

Helen and Don, dancing the night away...

Daniel and Carleen danced until they dropped.

The table was set with napkins that I shaped into roses.  I then went out to our lawn and cut some stems from our magnolia tree for the leaves.  The table was lined from one end to the other with candles in clear bottles glowing throughout the evening.  Don, who is skilled with the Green Egg, smoked pork that Helen had brined beforehand.  They make the perfect team and the results were succulent.  I made, to go along with the pulled pork, these Jalapeño Hushpuppies that were indeed very spicy and yummy.  With that I made some spicy collard greens that were the best I'd ever had and will definitely be making them again.  And lastly, Smoked Gouda Mac and Cheese.  What's not to like when you have pasta and cheese?  All this cooking and I forgot to photograph it.  That was a first.

Jalapeño Hushpuppies

Ingredients: makes 36 hushpuppies

1 1/2 quarts peanut oil, for frying

1 1/2 cups self-rising cornmeal

1 cup self-rising flour

1/2 cup chopped onion

1 (7-ounce) can diced jalapeño peppers, drained or 3/4 cup fresh jalapeños, seeded and finely diced

1 (15-ounce) can creamed corn

2 large eggs, lightly beaten

salt and freshly ground black pepper

Paula Deen's Sweet and Spicy Chili Sauce, for dipping: http://www.foodnetwork.com/recipes/paula-deen/sweet-and-spicy-chili-sauce-recipe.html

Directions:

Heat the oil to 350' in a deep-fryer or dutch oven.

In a 1 quart mixing bowl, stir the cornmeal, flour, onion, jalapeño, corn, and eggs, until blended.  Allow to stand 5 minutes.

Drop the batter by teaspoonfuls into the hot oil.  Don't overcrowd; leave room for the hushpuppies to be turned.  Cook the hushpuppies until golden brown, about 3 minutes.  Remove from the oil with a slotted spoon and drain on paper towels.  Keep the cooked hushpuppies warm in an oven while cooking the remaining batter.  Lightly sprinkle with salt and pepper, to taste, and transfer them to a serving dish.  Serve with Paula Deen's Sweet and Spicy Chili Sauce, if desired.  Recipe adapted from:  http://www.foodnetwork.com/recipes/trisha-yearwood/jalapeno-hushpuppies-recipe.html
These are perfect fried ahead, let cool.  Freeze and when you want them, bake on cookie sheet for 30 minutes on 250'.

 Daniel-Carleen-Me-Stone-Helen-Don

These were the best collard greens I had ever eaten.

Spicy Collard Greens 

Ingredients: Serves 6

2 pounds collard greens, rinsed

5 slices think bacon, diced

1 large onion

3/4 cup chicken broth

3 Tablespoon cider vinegar

1 Tablespoon dark brown sugar

1 teaspoon red pepper flakes

1/4 to 1/2 teaspoon tabasco sauce
salt and pepper to taste

Instructions:

Use a knife to cut on either side of the large rib running up each collard green leaf.  Remove it and discard it.  You don't need to go all the way up the leaf, just remove the thickest part.  For smaller leaves, just remove the stem.  Stack about 4-5 leaves, roll them up, and cut into 1/2" strips.  Repeat with remaining leaves.

Cook bacon in a large pot over medium heat until crisp.  Remove with a slotted spoon to a paper towel lined plate.

Add onion to bacon fat and cook over medium heat, stirring occasionally, until softened.

Add broth, vinegar, sugar, red pepper flakes, and tabasco sauce to pot.  Stir to combine.

Add collard greens and use tongs to turn and mix them until they reduce in size some.  Cover, turn heat to low and cook for 1 hour, stirring occasionally.

Before serving, sprinkle bacon on top and season to taste with salt and pepper.

One last quick picture before we sat for dinner.

Smokey Gouda Mac and Cheese

Serves: 4

Ingredients: 

2 rounded cups dry macaroni, cooked in well salted water until just al dente, and drained.

2 Tablespoons unsalted butter

2 Tablespoons all-purpose flour

2 cups whole milk

salt and pepper, to taste

2 cups (8 ounces) smoked Gouda Cheese (grated), plus more for topping

2 slices bacon, cook and crumble for topping, optional.

Directions:

Set oven to 350'.

Melt the butter in a pan and add the flour.  Whisk to combine, and cook for a minute or so, stirring constantly.

Add the milk and whisk to combine, continuing to heat until the milk comes to a simmer and is thickened.

Take the pan off the heat and stir in the cheese, stir until all of the cheese is incorporated and the sauce is smooth.  Add salt and black pepper taste.

Mix the macaroni with the sauce, and pour into a baking dish or individual dishes.  Bake for about 30 minutes until bubbling throughout.

Sprinkle more cheese on top and put under the broiler until the cheese is browned.

Sprinkle on bacon, optional.

It wouldn't be Valentine's without chocolate cover strawberries that I had assembled earlier in the day.

Happy 9th Birthday Lucy

Lucy, who when guest arrives, typically will greet them, spin around a few times, then make her way to her bed.  Maybe it was because it was her birthday, but she wanted to be part of this party.  She was underfoot a good part of the night.  Once I even stepped on her, poor baby.  I didn't mean to, she's just so small I didn't see her. Numerous times when we were dancing I would see her in the middle of the dance floor sitting and looking up like she was saying, pick me up, I want to dance too.  Since it was her birthday, maybe she thought the party was for her.

Freezer Apple Pie Filling

I love the ease of pulling a bag of Apple Pie Filling from my freezer and thawing.  While at the same time I'm making up my favorite pie crust or cobbler crust.  I then put the crust in the refrigerator where it will remain until it is rollable, at least four-five hours.  Actually I usually make it up the day before and leave it in the refrigerator overnight.  Sometimes I have some pie crust in the freezer, in that case I just take it out and thaw in the refrigerator at the same time I do the pie filling.  When ready to make pie, roll out the crust, empty the bag of filling into crust and top with remaining crust or your favorite topping.  Bake as usual.  Now thats EASY...  

Freezer Apple Pie Filling

Ingredients:

3 Tablespoons lemon juice, use fresh.

18 cups, packed of thinly sliced apples

3 1/2 cups granulated sugar

1 cup light brown sugar

1 cup cornstarch

3 teaspoons ground cinnamon

1 teaspoon salt 

1/4 teaspoon ground nutmeg

10 cups water

10 Tablespoons butter

Directions:

In a large bowl, throw in apples with lemon juice and set aside. 

Pour water into a large pot over medium heat.  Combine granulated sugar, light brown sugar,  cornstarch, cinnamon, salt and nutmeg. Add to water, stir well, and bring to a boil.  Boil for 2 minutes, stirring constantly.

Add apples and return to a boil.  Reduce heat, cover and simmer until apples are soft, about 7-8 minutes.  Add 10 Tablespoons butter, stir until melted.  Cool for 30 minutes.

Scoop into 5 freezer bags and using your Food Saver http://www.foodsaver.com/vacuum-sealers/ seal the bags.   

Let come to room temperature then place in freezer.  Can be stored for up to 12 months.

White Chocolate Raspberry Pie

After beginning Super Bowl Sunday with a Mahjong victory Buck, whom I call Ralphy settled in for an evening of dinner and watching the game.  Karen and Ralphy have joined Stone and I for five years now to watch the Super Bowl.   Every year I make up a list of prediction questions for each of us to answer.  Stone won the first year, followed by Karen two years running.  I won last year and Karen brought in the win again this year.   This makes it fun for folks like me, who do not really get into football.  I like the half-time, the commercials, and I love the cooking.  Super Bowl and food go together.  

A couple months ago I saw this recipe for White Chocolate Raspberry Pie and I said to Stone, "I will have to make this for Ralphy."  He loves raspberries.  This pie turned out to be very, very good.  I will definitely be making it again.  

 White Chocolate Raspberry Pie

1 basic 9" Pie Crust

Filling:

1 teaspoon unflavored gelatin
1 2/3 cups milk

1 (3 ounce) package Jell-o Vanilla Pudding and Pie filling mix (not instant)

3/4 cup white baking chips, I like Ghirardelli Classic White Baking Chips.

1 cup heavy whipping cream

Topping:

2 cups fresh raspberries, 2 (6 ounce packages)

1/4 cup white vanilla milk chips

Blind bake Pie Crust: To Blind Bake your Pie Shell, roll our your dough and place in pie pan then chill your pie shell in refrigerator or freezer which is what I do for 30 minutes if your pie pan can go from refrigerator to oven.  Make sure you can put a cold pie plate into the oven without it shattering.  I use a tin pan so there is no problem.  Preheat oven to 450'.  Line Pie shell with circle of parchment or wax paper and fill it with pie weights spread to the edge and place more near the sides than in the center.  Set the pie shell on a baking sheet.  Bake for 10 minutes, then decrease heat to 375' and bake for 5 minutes more.  Remove pie shell from oven.  Remove parchment and pie weights out of the shell.  Poke the bottom of the pie shell in 3-4 places with a fork to prevent the shell from forming bubbles as it finishes baking.  Return shell to oven and bake for 15-18 minutes, or until it is golden brown.  Cool completely before filling.

Filling:
In a saucepan, combine gelatin and milk, mix well with whisk.
Let stand five minutes.
Stir in dry pudding mix into the gelatin and milk mixture.  Cook over medium heat until mixture comes to a boil, stirring constantly.
Remove from heat and let stand five minutes.
Add 3/4 cups vanilla milk chips to pudding mixture; stir until melted.  Pour into a bowl.  Place plastic wrap over surface of pudding and refrigerate 1 hour to cool.  I actually refrigerated it overnight.  The next day when I was ready to put it in the baked and cooled pie shell I gave the pudding a good stir then continued as follows.
In a small bowl, beat heavy whipping cream until stiff peaks form.
Fold 1/3 of the whipped cream into cooled pudding mixture.
Fold in remaining whipping cream.
Spoon pudding mixture into cooled baked pie shell; spread evenly.
Place raspberries on filling.  Sprinkle 1/4 cup or more, he, he, he  over raspberries.
Refrigerate at least 3 hours or until serving time.
Recipe adapted from: http://piemaven.com/print%20white%20chocolate%20raspberry%20pie.html
I always use Heavy Whipping Cream and here is why.
Heavy Whipping Cream vs. Whipping Cream: http://www.finecooking.com/articles/heavy-cream-vs-whipping-cream.aspx

Check out Stones football socks, you know you like them!!!