mmmmmm........ Chocolate Pudding!

We have been craving Chocolate pudding at our house.... Hope you all enjoy as much as we do!

1 Cup sugar
1/2 Cup cocoa powder
1/4 Cup cornstarch
1/4 tsp. salt
1 (12 oz) can evaporated milk
2 1/2 cups half & half
1 tsp. vanilla extract

In a heavy bottomed saucepan, combine all of the dry ingredients and stir. Over medium heat, gradually add the milk and half & half, stirring constantly. Bring to a low boil over medium heat. Continue at low boil, stirring constantly for 3-4 minutes or until thickened. Remove from stove and add the vanilla, stirring constantly to blend. Pour into serving bowls and chill uncovered. Pudding can be enjoyed warm or cold. Top with whipped cream and chocolate sprinkles for an extra treat.

CALABASH..... Before & After!

Shortly after moving to South Carolina, we discovered a new food genre called Calabash... I immediately fell in love only to find out that like a lot of other things in life, every one has that own philosophy about what is real Calabash. SO I started to ask around... And for the most part this is the conclusion and outcome that I like best.

According to Ella's Calabash Seafood Restaurant in Calabash, NC.... "Calabash Style" means seafood prepared fresh, lightly battered and fried to order using the same family recipes that have been past down through the generations.

And since I don't have a family recipe that has been passed down through the generations, I can only make one up, so here is what I have come up with....

* 1 cup all purpose flour
* 1/2 teaspoon dried onion powder
* 1/4 teaspoon dried garlic powder
* 1 teaspoons of dry mustard
* 1/2 cup dried bread crumbs (you can use seasoned)
* 1/4 cup white cornmeal
* 1/4 cup yellow cornmeal
* 1 egg
* 3 cups cooking oil
* 2 tablespoons of milk
* 2-4 large Blue Crabs

On one sheet of waxed paper, place flour, onion powder, garlic powder & dry mustard. In pie plate, with fork, beat egg with milk. On another sheet of waxed paper, combine cornmeal and bread crumbs. Dip clean dry crabs in flour just to dust, then in egg mixture, then in cornmeal mixture until coated.

In 12 inch skillet over medium heat, in hot oil;, fry Crabs, carefully turning once. Cook about 6-8 minutes or until nice and brown. Serve with horseradish or Tartar sauce.

Sunday....

Just as a FYI... the Pantry is and will remain dark on Sundays!
We are God fearing, church going people who, enjoy a day full of sabbath blessings, family time and everyday, over-the-counter snacks !!!!!!

Homemade Chicken Stock

One of the biggest assets to having a frugal pantry is the willingness to be creative and trust in the things that you know or that you are willing to learn how to do. Making. freezing and rotating your own Homemade Chicken, Beef and Veggie stock is one of those things simple, environmentally safe, user friendly and self staining things that you can do to help start saving money and eating more healthy. Plus Stock or broth is one of the easiest things you can cook, if you are just starting out in the kitchen.

So... here you go, lets give it a try.





Ingredients:

1 chicken carcass or 1 1/2 - 2 pounds of raw chicken pieces (bone-in and skin-on works best)
1 - 2 large onions pieces, skins and leftovers
4 carrots peels,
4 celery tops and leaves
2 - 3 garlic whole cloves
2 dried or fresh bay leaves
4 - 5 thyme or rosemary sprigs with stems
4 - 5 parsley sprigs with stems
10 crushed black peppercorns (optional)
1 tablespoon Adobo seasonings
(side note on Veggies... we use all the leftover stuff from the veggies we have used all week, I keep everything in a ziplock bag until i get meat bones or a bag full then I make stock.this is how we make sure we don't waste anything...)

1. Put chicken (whole, parts, pieces, bones and all in a large pot or crock pot. Cover with water. Sprinkle with a tablespoon or two of apple cider vinegar (this draws out the minerals in the bones into your stock).
2. Add salt, pepper, seasonings, and vegetables. Sometimes, for my veggie stock, I usually throw in at least carrot, celery, onion, and extra garlic. They can go in whole since they will cook down to mush anyway.
3. Turn on the heat. Bring to a simmer. Let simmer 2-3 hours or more on the stove top, or overnight in your crock pot.
4. Strain the solids out, letting the stuff set in the strainer for at least 10 minutes,pressing lightly on the bones and veggies to squeeze out every last drop of your liquid goodness. My stock often becomes a little cloudy with all the pulpy leftovers, but that is okay because that is where the nutrition is. let cool... this is important to do before placing in you freezer bags.
5. I do NOT skim the fat, because there’s so much good stuff for you in the fat. (Not to mention the flavor!) but if you want to you can just place your stock in a open container in the fridge until fat in top is hard and can easyly be lifted off the top. Your stock will become stiff and jelly like, that is okay and sometimes easier to handle when filling your freezer bags.
6. After your stock has cooled, Pour the stock into freezer containers, label, and freeze. 

End of Summer Fun.....

A while back, I found this great recipe while surfing through the Kraft.com website... My Boys thought that would make a great treat for a party that they were planning for the Labor day weekend. WE thought we would share it here....

Watermelon Pops
Prep Time: 35 min Total Time: 4 hr 35 min Makes: 16 servings

What You Need!
1 cup sugar, divided
1 pkg. (3 oz.) Lime Flavor Gelatin
2 cups boiling water, divided
ice cubes
1 cup cold water, divided
1 pkg. (3 oz.) Strawberry Flavor Gelatin
3 Tbsp. miniature semi-sweet chocolate chips
1/2 pkg. (4 oz.) Cream Cheese, softened
1-1/2 cups thawed Whipped Topping
12-16 craft sticks or plastic spoons
12-16 (3-oz) paper cups


What You Need to DO!

MIX 1/3 cup sugar and lime gelatin mix in medium bowl. Add 1 cup boiling water; stir 2 min. until completely dissolved. Add enough ice to 1/2 cup cold water to measure 3/4 cup. Add to lime gelatin; stir until ice is completely melted. Refrigerate 25 min.

MEANWHILE, repeat Step 1 using strawberry gelatin mix and omitting the refrigeration step. Pour into 16 (3-oz.) paper cups. Freeze 20 min. Stir 1/2 tsp. chocolate chips into gelatin in each cup.

BEAT cream cheese and remaining sugar with mixer in medium bowl until well blended. Stir in COOL WHIP; spread over gelatin in cups.

POUR lime gelatin over cream cheese mixture. Insert wooden popcycle/craft stick into gelatin in center of each cup. Freeze 3 hours or until firm. Remove pops from cups just before serving.

Lunch is served!

I love experimenting with all the different things that you can put into a sandwich... And a couple of weeks ago I was asked to come up with a simple lunch that fit into the "Back to School" theme for a group of ladies/friends at my church. I wanted to make them something fun, easy and yet had a gourmet flare to it. So... In putting my thought together for all of this, I thought it would be fun to take fun and regular sandwiches that we make for our kids and fancy them up a bit...

My menu thus developed into three different sandwiches made with those new little round flat sandwich bread from Arnold's Bakery (you can by them at Sam's Club or Walmart). The sandwich that I am featuring today is the....


"Twisted Club"
*Bread
*Ham (3 slices)
*Cheddar Cheese (1 slice)
*Turkey (3 slices)
*Swiss Cheese (1 slice)
*Apple (1 round slice)
*Bacon (3 slices - cooked)
*Lettuce
*Tomato (1 slice)
*Mayo

We served the sandwiches on small plates in a brown paper bags with a side of fresh fruit.

Heirloom Mozzarella Capreses

As I started to think about all the wonderful recipes I wanted to post as my very first here on my new blog.... It became all to clear to me that I should use my favorite creation that I have chosen to use as part of my blog logo/header. And since this is my all time favorite salad I would like to give you both versions...

Orginial Mozzarella Caprese

Ingredients:
1/2 pound fresh mozzarella cheese sliced 1/4-inch thick
2 large vine-ripened tomatoes, sliced 1/4-inch thick
1 cup fresh basil leaves
Coarse salt to taste*
Freshly-ground black pepper to taste
1/4 cup extra-virgin olive oil



Preparation:
In a circular design around the side of a serving plate, alternate fresh mozzarella slices on a large platter (or on individual plates if you are doing individual portions) with sliced tomatoes, overlapping for effect.
Tear fresh basil leaves and sprinkle liberally over the slices. Add salt and freshly ground pepper to taste. Sprinkle capers over the top.
Just before serving, drizzle on some top-quality extra-virgin olive oil.  

NOTE: Insalata Caprese should never be allowed to sit in oil for any length of time and become soggy, and no vinegar of any kind goes on true Insalata Caprese!
Makes 4 servings.

My Heirloom Mozzarella Caprese

1 large yellow Heirloom Tomato (sliced)
8-10 small Cherry Tomatoes
4 slices of Fresh Mozzarella Cheese
4 Sprigs of fresh Basil
olive oil

Arrange Salad on a large Serving dish, alternating yellow tomato slices and mozzarella cheese. Top with Basil leaves and cherry tomatoes. Splash with olive oil, crushed black paper and enjoy.