Elements of an All-American Feast

Our nation's independence is a time for great celebration, and for most, that means a BBQ outdoors with family and friends.  The following recipes are staples in my home, and when combined, make for a fun feast of traditional American fare.

Quick, Delicious Chili

I have distinct memories of my mother waking up in the wee hours of the morning so she could begin soaking fresh pinto beans every time she would make her homemade chili.  Great stuff!  I am certainly a product of a generation who wants things faster and easier, so here is my take on chili....lickety-split!

Ingredient List

Four large cans kidney beans (1 lb, 11 oz)
For each can of kidney beans, one small can of stewed tomatoes (14.5n oz size)
1 pound ground turkey, hamburger, or bison (which was what I used)
Garlic powder
Onion powder
Garlic salt
Chili powder
Seasoned salt
Black pepper
Table salt

Begin by seasoning your ground meat with the garlic powder, onion powder, seasoned salt, and pepper.  Brown your meat in a small skillet until cooked, drain; set aside.

Combine all canned goods, and chop the stewed tomatoes.  Add approximately 1 teaspoon each of garlic salt, table salt, chili powder, onion powder, and garlic powder (or to taste).  Add prepared meat.  Cook altogether on a medium simmer until the beans are tender and all the flavors fuse together.

Serve with shredded cheddar or shredded Colby Jack cheese.


Savory Spicy BBQ Corn

Ingredient List

White corn, shucked and rinsed
Unsalted butter
Garlic salt
Chili powder

In a large stock pot, cook your corn until almost tender, approximately 10 minutes.  Allow to cool.  On a flat surface, lay a sheet of aluminum foil, one for each ear of corn.

Rub corn with the unsalted butter.

Sprinkle generously with garlic salt and chili powder.

  Wrap each ear of corn and BBQ over the grill until hot again, approximately 10-15 minutes.

Simple Potato Salad

I am very finicky when it comes to potato salad, and I like a much cleaner, simpler flavor for mine.  If you are like me, you may also enjoy this very simple recipe.
Ingredient List
10 russet or large potatoes
1 small onion, finely chopped
Approximately 1 cup mayonnaise
6 hard-boiled eggs, cubed
Approximately 3-6 tablespoons yellow mustard
Salt
Paprika for garnish

Peel and boil your potatoes until cooked, but not to where they are a mashed-potato consistency.  They should be a bit chunkier and firmer.  Mix all the ingredients together, reserving the paprika.  Add salt to your liking.  When all of the ingredients are combined, sprinkle over the top of the salad with paprika. 

Savory BBQ Chicken

Begin this recipe with my universal meat marinade.  You can find that recipe in the archives here.
Prepare your meat either overnight or at least 30 minutes in advance. 

Savory BBQ Sauce:

Combine altogether......
1 1/2 cups ketchup
1/4 cup brown sugar
Approximately 5 tablespoons honey
2 teaspoon brown or Dijon mustard
1/4 cup red wine vinegar
2 tablespoons Worcestershire sauce
1 teaspoon liquid smoke flavoring
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
dash tabasco

Once your meat is thoroughly cooked, brush with the sauce.  Cook approximately five minutes more.

Delectable BBQ Burgers

This trick I learned from my uncle makes burgers not only have a wonderful flavor, but they practically melt in your mouth.   Prior to cooking, add a bit of barbecue sauce, mustard, ketchup, and A-1 and/or Worcestershire Sauce along with your seasonings to the meat and mix thoroughly.  Use approximately one-half tablespoon of each per one pound of ground beef.  Serve your burgers on King's Hawaiian buns.  Yummy!


To see these recipes featured in my 2015 Independence Day Celebration, you may visit the post on my other blog, Parsimonious Décor Darling by clicking here.

If you enjoy this post, please visit the archives!  You may also visit my full profile to view my other blogs. Connect with me on my Facebook Page, Parsimonious Décor Darling.   You might like to visit my other blog hubs,

The Marvelous Maison, a lifestyle blog hub and 

Frugal Fab Fashionista, my fashion blog hub. 

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Apple Blackberry Soufflés

Aaaah, soufflé!  Light, airy, and wonderful, the soufflé is a welcome guest at any table.  Immediately following the original recipe on this post is my own adaptation from Roger Verge's Entertaining in the French Style.  The book, which was originally published in 1986, features 120 wonderful recipes from the chef and founder of three-star Michelin Moulin de Mougins.  I hope you enjoy!

 

Original Recipe:

 

Le Soufflé Léger au Reinettes (light apple soufflés)

 

Time required:  20 minutes advance preparation

30 minutes preparation and cooking just before serving

Difficulty:  Moderately Difficult

Cost:  Inexpensive

 

Ingredients:

 

     4 firm, tart apples, such as Granny Smith

     1 tablespoon water

     1/2 cup plus 2 tablespoons superfine sugar

     4 tablespoons unsalted butter

     12 eggs, at room temperature

     1/4 cup plus 2 tablespoons Calvados or other apple brandy *

 

Utensils:

 

     Medium saucepan with cover

     Medium skillet

     Whisk

     6 individual soufflé molds

     Baking sheet

     2 mixing bowls

     Rubber spatula

     Paring knife

     Cutting board

     Wooden spoon

 

Preparation:

 

***The apples and soufflé molds can be prepared several hours in advance if you prefer.

 

Peel and core the apples.  Cut 2 apples into quarters and place in a medium saucepan with the water and 2 tablespoons of the sugar.  Cover and cook until the apples begin to break down, stirring with a wooden spoon to produce a compote-like mixture.  Remove from the heat and set aside to cool. 

 

Cut the remaining apples into 1/4-inch cubes. 

 

Melt 2 tablespoons of the butter in a medium skillet.  When the butter starts to foam, add the diced apples and sauté over high heat for 3 to 4 minutes.  Set aside to cool.

 

Soften the remaining 2 tablespoons butter and use it to coat the inside of the soufflé molds.  Pout the 1/4 cup sugar into the first mold and rotate to distribute the sugar over all of the inside surfaces of the mold.  Shake out the excess sugar into the second mold, and continue in this manner until all the molds are dusted with sugar.  Place the soufflé molds on a baking sheet, making sure they are well spaced and not touching each other, chill.

 

***Twenty-five minutes before serving dessert, preheat the oven to 400 degrees F. 

 

Separate the egg whites from the yolks, being careful to leave no trace of the yolk in the whites, and place in 2 separate mixing bowls.  Make sure your eggs are room temperature.  The eggs should not be cold, or the whites won't beat well.

 

Add the remaining 1/4 cup sugar to the yolks and whisk for about 5 minutes, until light and fluffy.  Whisk in the compote and Calvados, blending well.  Gently fold in the diced apples.

 

Beat the egg whites, at first slowly, then rapidly, until stiff.

 

Fold one-third of the egg whites into the apple mixture with a rubber spatula.  Gently fold in the remaining egg whites, being careful not to deflate the whites. 

 

Divide the mixture among the 6 prepared soufflé molds, letting it spill over the rims slightly.  Run your thumb around the rim of each mold to clean it.

 

Place the soufflés in the preheated oven.  Bake for 3 to 4 minutes; reduce the oven to 300 degrees F.  Continue to bake for 17 minutes longer, and, by all means, do not open the oven!

 

Remove the soufflés from the oven and place one on each of 6 dessert plated lined with paper doilies or folded linen napkins.  Serve immediately.

 

*The Calvados in this apple soufflé recipe can be replaced by a pinch of cinnamon.

 

 

My Variation:

 

First, I halved all of the ingredients.  It made enough for 4 soufflés, and then some!

Instead of apple brandy, I used blackberry.

While baking, the individual soufflé molds were placed in a larger baking pan with 1 inch water in it (a tip from my eldest, who is in culinary school).

After the baking was complete, I dusted each soufflé with sugar and topped them with warm blackberry pie filling.

 

These turned out quite lovely, with a very light and wonderful flavor perfect for any brunch!

To see these included along with my 2015 Mother's Day table set for tea, you my visit the post on my blog Parsimonious Décor Darling by clicking here.

 If you enjoy this post, please visit the archives!  You may also visit my full profile to view my other blogs. Connect with me on my Facebook Page, Parsimonious Décor Darling.   You might like to visit my other blog hubs,

The Marvelous Maison, a lifestyle blog hub and 

Frugal Fab Fashionista, my fashion blog hub. 

Follow me on Pinterest!!  Please be sure to kindly follow the board guidelines, as it takes time and effort to find fabulous pins across the Internet and Pinterest!  Thank you!  

Thank you for stopping by! ❤

 

 

 

Easy Spinach and Sausage Quiche

With Mother's Day impending, my brain starts turning and churning to think up ideas for the special occasion.  Sometimes, recipes that are tried-and-true are the best ones!  This quiche is savory and delicious; it is also so easy to make!

 

You will need:

 

Two 6X6 baking pans

 

1 cup coarsely chopped spinach

1 clove garlic, chopped

1/4 cup chopped onion

1/2 cup heavy cream

4 extra large eggs

1-2 tablespoons unsalted butter

1/4 cup lil' smokies sausages, chopped and cooked

1/2 teaspoon garlic salt, divided

1/4 teaspoon white pepper

1/2 cup shredded parmesan cheese, plus extra 2 tablespoons

1/4 teaspoon black pepper

 

Begin by buttering your pans.  Set aside.

 

Chop all of your ingredients.

 

 

In a small saucepan, sauté the onion and garlic on medium heat with the 1 tablespoon of the butter, 1/4 teaspoon garlic salt, and 1/4 teaspoon white pepper until the onions are almost transparent.  Add your chopped sausage and cook until warm.

 

Layer your baking pans with alternating parmesan,

spinach,

and cooked meat mixture.  Repeat until all ingredients are used.

 

In a mixing bowl, beat eggs, heavy cream, 1/4 garlic salt, and 1/4 teaspoon black pepper.  Pour into your pans over the layered mixture, and add to each 1 tablespoon of shredded parmesan.  Bake for 40-50 minutes in a preheated 350 degree F oven, or until the center is set.  Serve, and enjoy!

 

To view these quiches featured along with my Mother's Day 2015 tablescape set for tea, you may visit the post on my other blog Parsimonious Décor Darling by clicking here.

If you enjoy this post, please visit the archives!  You may also visit my full profile to view my other blogs. Connect with me on my Facebook Page, Parsimonious Décor Darling.   You might like to visit my other blog hubs,

The Marvelous Maison, a lifestyle blog hub and 

Frugal Fab Fashionista, my fashion blog hub. 

Follow me on Pinterest!!  Please be sure to kindly follow the board guidelines, as it takes time and effort to find fabulous pins across the Internet and Pinterest!  Thank you!  

Thank you for stopping by! ❤