Friday, July 30, 2010

Cucumber Dip

Note:   I can't believe summer is almost over and I haven't made cucumber dip.    I am solving that today.    Cucumber dip is one of my favorites.     So simple, so refreshing, so addicting.    
Cucumber Dip

3-4 cucumbers (firm not soft)
2 8 oz cream cheese, softened
4 Tbsp mayonnaise
Garlic salt, to taste

Peel your cucumbers and cut them in half.    Take a spoon and scoop out the seeds.    Take paper towels and pat down your cucumbers really well to absorb the moisture.    Don't skip this step or you will have soggy dip.     Chop your cucumbers into bite sized pieces.    Sprinkle with salt.     Place softened cream cheese in a medium bowl and sprinkle with a little salt.    Add mayo and garlic salt.   Mix until creamy.     Fold in cucumber pieces.    

Yummy served with baquettes, Wheat Thins or on bread for a sandwich.

Friday, July 16, 2010

12 Bones Blueberry Chipotle BBQ Ribs

Note:   Everyone said we had to eat at 12 Bones while we were in Asheville.   They have won all kinds of awards for their ribs... specifically their blueberry chipotle bbq ribs.     We went and gave them a try and they were as delicious as everyone said.    Good Morning America recently had a "best bites" contest and they won.    I found their recipe on the GMA website.

Blueberry Chipotle BBQ Ribs

2.5 lbs. blueberries (Dole or similar quality product)
8 7oz. cans chipotle peppers
2 cups honey
2 qts. tomato bbq sauce (any brand)
1Tblsp. ginger powder

Puree chipotles and blueberries. Combine all ingredients and slather on ribs.   Cook!

Wednesday, July 14, 2010

Tomato, White Bean and Shrimp Salad

Note:   Another great restaurant in the Asheville area is the Early Girl Eatery.    This is southern food at its best.   Biscuits with tomato gravy.    Peanut butter pie.    Apple stack cake.   Grilled pimento cheese sandwiches.      This is a southern girl's food heaven!

Tomato, White Bean and Shrimp Salad


2 Cups White beans (cooked)
2 Large tomatoes (sliced)
15 Large shrimpv
2 Stalks celery (fined diced)
2 Carrots (fined diced)
1 Red pepper (fine diced)
2 Tbs Fresh Basil
3 Bay leaves
2 Tsp Paprika
1 Tbs Olive oil
White pepper
Mixed greens

Poach shrimp in pot of boiling water with the bay leaves and paprika. Drain and cool. In mixing bowl combine white beans, celery, carrots, red peppers, salt, white pepper and olive oil. Add shrimp and basil and finish tossing. To set up plate, put down bed of mixed greens, topped with tomato slices and white bean and shrimp mixture.

Tuesday, July 13, 2010

The Biltmore's Bread Pudding

Note:  We visited The Biltmore on our vacation.    There were so many wonderful little restaurants, cafes and shops to eat at.     However, if I see bread pudding on the menu I so want to try it because it is just one of my favorite desserts.    

Biltmore's Bread Pudding


8 cups cubed day-old bread
9 eggs
2-1/4 cups whole milk
1-3/4 cups heavy whipping cream
1 cup sugar
3/4 cup butter, melted
3 teaspoons vanilla extract
1-1/2 teaspoons ground cinnamon

1 cup sugar
1/4 cup water
1 tablespoon lemon juice
2 tablespoons butter
1 cup heavy whipping cream


Place bread cubes in a greased 13-in. x 9-in. baking dish. In a large bowl, whisk the eggs, milk, cream, sugar, butter, vanilla and cinnamon. Pour evenly over bread.
Bake, uncovered, at 350° for 40-45 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes before cutting.

Meanwhile, in a small saucepan, bring the sugar, water and lemon juice to a boil. Reduce heat to medium; cook until sugar is dissolved and mixture turns a golden amber color. Stir in butter until melted. Add cream. Remove from the heat.

Serve with bread pudding.

Monday, July 12, 2010

TMTT: Sweet Potato Pancakes with Spiced Pecans and Peach Butter

Note:   My hubs and I just returned from Asheville and celebrating our 20th anniversary.     We ate at so many great restaurants, but one was the Tupelo Honey Cafe.     I seriously have never had a better tomato sandwich.    And these sweet potato pancakes are to die for.... or at least worth driving back to Asheville to eat!

Sweet Potato Pancakes with Spiced Pecans and Peach Butter

2 3/4 cups all-purpose flour
1 teaspoon salt
5 1/2 tablespoons sugar
1/2 tablespoon baking soda
1 tablespoon baking powder
3 cups buttermilk
3 large eggs
2 tablespoons butter, melted
1 large sweet potato, roasted and cooled
2 tablespoons honey
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
Spiced Pecans, recipe below
Peach Butter, recipe below

In a large bowl, combine the flour, salt, sugar, baking soda, and baking powder. In a separate bowl, whisk together the buttermilk, eggs, and melted butter, and then add this to the dry mixture. Peel and mash the sweet potato, place it in a bowl, and then add the honey, cinnamon, and nutmeg and mix it well. Add this mixture into the pancake batter. Let the batter stand for 1 hour (or you can make it a day ahead of time).

Heat a skillet over medium heat. Add batter by the ladleful and cook the pancakes, in batches, until golden brown on each side. Serve immediately with Spiced Pecans and Peach Butter.

Spiced Pecans

1 cup pecans, chopped
1/2 tablespoon butter
1/2 tablespoon tupelo honey
1/4 teaspoon cayenne pepper
1/4 teaspoon sea salt

Heat a medium skillet over medium heat. Add all the ingredients and cook until the pecans are lightly brown and caramelized, about 8 to 10 minutes. Remove from heat, cool, and store in an airtight container.

Peach Butter

1/2 cup peaches, peeled and diced
1/2 pound butter, softened
1/4 cup brown sugar
Pinch sea salt

In a medium bowl, combine all ingredients and mix well until smooth. Cover and refrigerate until you are ready to serve.

Join me over at Tempt My Tummy Tuesday for even more delicious recipes.    It is always my favorite stop when making my grocery list for the week!     Say hey to Lana and Lisa from me.