Underwood Family Christmas

The day after we got back from my brother's it was time for us spend celebrate Christmas with the other set of grandparents! Nona and Papa showed up with plenty more loot for the little one!

Ella worked really hard to open up all of her gifts from the Underwood/Dicke side of the family! She was even more into tearing the paper this time than on Christmas Day!

Ella got some great things including this kitty that she has to try to catch. Papa looked on intently while she was checking it out!

Luckily the weather was really nice while nona and Papa were in town, so we got to spend lots of time outside!

Ella Kate and Nona had a great time blowing bubbles

and checking out the flowers that suddenly went into bloom in the middle of winter!

Nona and Papa stayed through New Years Day and were able to enjoy our big NYD feast of brined Pork Tenderloin, black eyed peas, cabbage, homemade mac and cheese, and red velvet cake! It was a true day of southern food at this house! We had some friends from church and my boss and her husband join us and it was a wonderful afternoon. Can't wait to do it again next year with hopefully even more of our friends!

Red Beans and Rice

Well this weekend with the cool weather around and all of the football on TV, I decided it was time to tackle making a Cajun favorite from scratch! I don't have the patience to make a roux so that knocked out a gumbo and etoufee, so Red Beans and Rice it was!

I decided to try one of Emeril's receipes as he is a wonderful Cajun chef and I figured that was the best place to start.

So here goes...

1 lb Red Kidney Beans

Rinse and sort beans then place them in a large bowl. Cover the beans with water by 2 inches. Allow to soak 8 hours or overnight.

3 T Oil
1 ½ c Onion (diced)

¾ c Bell Pepper

¼ c Tasso or Ham (chopped) - I actually used some left over pork chop

½ t Salt
½ t Black Pepper
Cayenne pepper to taste

3 Bay Leaves
2 t Thyme
2 T Parsley

1 Ham Hock
½ lb Sausage
3 T Garlic

6 c Stock/Water - I used all Chicken broth

Preparation

In a large pot (I used a cast iron pot that is pretty deep) heat the oil on M – H heat. Add the ham/tasso and cook 1 minute. Add the onions, bell peppers and season them with the salt, black pepper and cayenne. Cook until the veggies are soft (about 4 minutes).
Add the bay, parsley, thyme, ham hock and sausage and allow to cook until the sausage has browned. Add the garlic and cook an additional minute.

Add the beans and the stock. Stir well and allow to bring to a boil. Reduce the heat to M – L and simmer uncovered, stirring occasionally until the beans are soft and start to thicken (about 2 hours). If the mixture gets too thick, add ¼ c of liquid at a time.

Mash about ¼ of the beans with a spoon (I took out some and pureed them in a food processor) and then continue to cook 15 to 20 minutes. Remove the bay and then serve over rice!

Surprisingly for my first try and made from scratch red beans, I have to say I did pretty good. Keith really enjoyed it even wanted to take leftovers to work today!

Recipes, Recipes, Recipes

I have a few new recipes to share so here goes! I made the cupcakes last night and the pork and squash we made at my cooking class. All SOOOOOO good! Sorry I don't have any pictures of the pork and squash but I left my camera at home :(

Red Velvet Cupcakes

Cupcakes:
2 ½ cups all-purpose flour
1 ½ cups sugar
1 teaspoon baking soda
1 teaspoon salt
1 tablespoon cocoa powder
1 ½ cups vegetable oil
1 cup buttermilk (room temperature)
2 large eggs (room temperature)
2 tablespoons red food coloring
1 teaspoon white balsamic vinegar
1 teaspoon vanilla extract

Cream Cheese Frosting:
20 ounces cream cheese
1 pound powdered sugar (4 cups)
2 sticks butter
2 teaspoons vanilla extract

Preheat oven to 350 degrees F. In medium mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In a separate bowl, mix oil, buttermilk, eggs, food coloring, vinegar, and vanilla. Add the dry ingredients to the wet and mix until smooth and thoroughly combined. Spoon the batter into paper-line muffin cups until about 2/3 full. Bake for 20 minutes, turning halfway thru. Cool completely.

In large mixing bowl, beat the butter and sugar until smooth. Add cream cheese gradually. Beat in vanilla extract. Frost cupcakes.

Simply Sensational Squash Salad
3 Yellow Squash (grated and squeeze dry)
3 Green Zucchini (grated and squeeze dry)
2 cups shredded carrots
2 cups assorted bell peppers (small dice)
1 red onion (small dice)
1/2 cup Champagne Vinegar (can use Tarragon or White Wine Vinegar)
2 Tablespoons Sugar
1/4 cup Basil (chiffonade)
2 Tablespoons Oregano
1/4 cup Olive Oil
Salt and Pepper to taste

Combine all vegetables and put in large bowl. In smaller bowl combine vinegar, sugar, basil, oregano, olive oil, salt, and pepper. Pour dressing over vegetables, toss, and let marinate for about one hour in refrigerator. Serve!

Oven Grilled Pork Tenderloin
1/2 cup Vegetable Oil
1/3 cup Soy Sauce
1/4 cup White Wine Vinegary
2 Tablespoons Worcestershire Sauce
3 Garlic cloves (Minced)
2 Tablespoons Ground Mustard (also known as dry mustard)
2 Tablespoons Cracked Black Pepper
1 cup Preserves (recommend Red Plum or Apricot)
1 Pork Tenderloin

Combine all ingredients for marinade and pour into zip-lock bag. Add pork and toss to coat. Refrigerate to marinate overnight. Roast in oven for about 30 minutes (or until juices run clear). Let rest 10 minutes before slicing. Enjoy!