A Dash of Flavour

Ladies and Gentlemen! You can now order your cookbook on line - I am posting the link below!!!
Filled with over 150 recipes for everything from appetizers to salads and entrees to desserts, A Dash of Flavour will definitely whet your appetite. And with inspirational stories, Scriptures and quotes sprinkled throughout, this book will also help you discover the very spice of life!

But A Dash of Flavour is more than just a cookbook; it will enhance your entertaining while extending hospitality around the world!

Proceeds from A Dash of Flavour will benefit Flavour missions initiatives, including: the adoption of Haiti orphanages, working with the A21 Campaign to prevent human trafficking, reaching out to women in correctional facilities and more to come.

http://www.edyoung.com/product.php?id=2287

Hungry Momma Marinara

Marinara sauce is my favorite.  I was known to eat spaghetti as a teenager every single day - I think the total day count was 11 days in a row that I had eaten spaghetti.  I was working and would go pick up a Little Caesar's spaghetti and eat it after getting off of work from the BBQ join.  (crazy thing is now I crave that little joint that is no longer in business).
Anyway - somewhere down the line I have just always been known as the kid who could eat her weight in spaghetti.  I have tried to make a perfect marinara many times. This is probably as close as I have come.  It is a fast way to make a slow-cook tasting sauce.
Here is how you do it!

 Start with your favorite Olive Oil and stock pot.

Add minced or chopped fresh garlic to the oil and saute until just starting to brown.  I would do 2-3 depending on how much garlic you like.

 Add one can of petite diced tomatoes with Italian seasonings.

This time I used Cento brand - use whatever brand you like.  I do feel like with tomatoes brands matter - but that is a whole different discussion for another day.

Add one jar of your favorite sauce from the store - this is where you can add your own flair.  I think that it has turned out best when I have used the six cheese variety - but this is your call. Get creative!





Next add one can of tomato paste.  This will make it rich, and also thickens it!

 I used this organic variety for the first time.  I really liked it.








Add a little sugar.  Not too much but a little really helps give it the yummy sweet kick.

 Add about 1/4 cup + more if you like of Parmesan cheese.








Add a teaspoon of Italian Seasonings and Oregano.  Add in a pinch of Basil as well!

Now, just give it time, Cook it down low and slow for about 30 minutes.  Make sure you Salt it well and always ALWAYS taste it as you go.  You need to play this by ear and make it work to your liking.
My family likes meat sauce on their spaghetti, so I will add well seasoned fried hamburger chopped fine to this.  When I fry up my meat I add plenty of garlic powder and Italian seasoning to it as well.
However if you are making Chicken Parmesan - this sauce will stand alone!

Time for Salad!

There is nothing like a good salad in my opinion!  I have been craving my favorites as I always do when the weather turns warm.
My favorite Lettuces to start with are butter lettuce and baby greens.  Here lately I have been enjoying these salad mix ins.
Grilled Chicken
Peeled, Sliced Apples
Maple Glazed Pecans
Feta Cheese
Blueberries (if I have some fresh ones)
Cran-Raisins
Balsamic Dressing

Chicken Waikiki Beach

This recipe is another of my Grandmother White's  - I remember having it at her house as a kid, however I only seen them every so often because we lived 5 hours away.  A friend who grew up near her sent it to  me just the other day!!! How fun is that!  Thank you Susan for sending this my way!!!

5 or 6 boneless skinless chicken breast
salt and pepper and coat with flour.
Brown on all sides in skillet .....drain on paper towels and arrange in roasting pan. preheat oven to 350

Sauce
1 can sliced pineapple
1 cup sugar
2 Tb corn starch
3/4 cup cider vinegar
1 TB soy sauce
1/4 tsp ginger
1 chicken bouillon cube
1 large green pepper seeded and cut in 1/4' circles
Drain pineapple, pouring syrup into 2-cup measuring cup.
Add water to make 1 1/4 cups.
In a sauce pan combine sugar, cornstarch, pineapple syrup
vinegar, soy sauce, ginger and bouillon cube. bring to a boil--
stirring constantly. Boil 2 min. pour over chicken...bake uncovered
30 min. Arrange pineapple slices and pepper rings. Bake 30 min more.
Serve over rice.

This is soooo good and is beautiful to serve.

Mustard Roasted Potatoes

Here is a preview of one of our amazing recipes for the Flavour Cookbook!  Try it tonight and get ready to order a Flavour cookbook for every woman in your family!!!  

(picture shown is right before going into the oven) YUM!!!

Mustard Roasted Potatoes

2 1/2 pounds small red potatoes

2 yellow onions

3 tablespoons olive oil

2 tablespoons whole grain mustard

2 teaspoons kosher salt

1 teaspoon pepper

1/4 cup fresh flat leaf parsley

Cut potatoes in halves or quarters depending on size and place in mixing bowl.

Slice onions into half rounds and add to potatoes. Toss together.

Mix olive oil, mustard, salt and pepper in separate bowl and add to potatoes and onions.

Bake on sheet pan for 1 hr. at 425°, tossing from time to time so they brown evenly.

Serve hot, sprinkled with the chopped parsley and a little extra salt.

French Herbed Chicken

Momma says that if Grandmother made this for Sunday lunch - she never wanted to go over to Jeana or Beverly's house!  No wonder Im so particular about Sunday Dinner!!! If what my momma's cookin is better than what yo mamma's cookin - Im going home with my family!

1 ( 2 1/2-3 lb.) fryer, cut into pieces. ( You know that now days we would buy only the pieces that we want, instead of the whole chicken!  I'm just putting it down how I received it!)
1/3 Cup flour
1 1/2 tsp. salt
1/2 tsp. pepper
oil
1 or 2 Onions, cut into large pieces ( this can be chopped, if you like smaller pieces)
1/2 cup, or several carrots, cut into small sticks
1 clove garlic, crushed
4 sprigs fresh parsley ( I'd chop this!)
1 bay leaf
1/4 tsp. dried thyme
2 or 3 sprigs of celery leaves ( I usually just add  2 or 3 stalks of celery, making sure they are the tender pieces with leaves from the middle of the stalk. This also can be chopped small, if you prefer....which, as a child, I would have loved the celery and onion  to be chopped small...but Mom never did!)
1 Can of Cream Soup, undiluted, either Chicken, Celery or Mushroom; whichever you have on  hand.  (I like celery the best)
(Mom says that if you are using 2 chickens, use 2 cans of soup)

1. Mix flour, salt and pepper together in a shallow dish.  Coat chicken pieces in flour mixture.  Heat oil in skillet on medium/high heat, and brown chicken pieces on all sides, and drain on paper towels.  These don't need to get done, just browned.
2. Place chicken pieces in a 9x13" casserole dish.  Arrange onions, celery and carrots around the chicken pieces.
3. Mix soup, thyme and garlic together, and add to the chicken dish, spreading the mixture as evenly as possible over the pieces.  Add parsley and bay leaf. 
4.  Cover with foil, and bake for 2 hours at 350 degrees.  (Mom would bake it on 225 degrees for 3 1/2 hours, during church!)

Poppy Seed Bread

Much to my surprise when I came looking for our poppy seed bread recipe on here it wasn't here.  It is the very best poppy seed bread I have ever put in my mouth!  It was passed to me from my mother who got it from one of her sweet friends Renee Whitley.  Renee is one of the best cooks out there.  Everything that she cooks is worth putting in your mouth!
So, without further ado,

Poppy Seed Bread

3 eggs beaten

2 cups sugar

1 cup oil

1 ½ teaspoons butter flavoring

1 ½ teaspoons vanilla flavoring

1 ½ teaspoons almond flavoring

2 tablespoons poppy seeds

3 cups flour

1 ½ cups milk

1 ½ teaspoons salt

1 ½ teaspoon baking powder

Combine eggs, sugar, oil, poppy seeds and flavorings together.  Mix well. 

Add flour and milk alternating slowly.  Add salt and baking powder. 

Grease and flour 2 loaf pans, then grease and flour wax paper to line the loaf pans.  Pour in batter dividing it between the two.  Bake at 350 for 1 hour.  Test with toothpick in the center of the loaf to make sure that it is completely done. 

Cool on wire racks for 3 minutes before removing from pans.  Carefully remove the bread and Glaze immediately

Glaze:

1 cup powdered sugar

2 tablespoons orange juice

½ teaspoon almond flavoring

½ teaspoon vanilla flavoring

½ teaspoon butter flavoring