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I am a simple country girl who loves life and lives it to the fullest. I cook for one of the greatest families ever. Cooking is my passion and I consider it as well to be my gift.

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Thursday, July 15, 2010


There are as many Brunswick Stew recipes as there are fish in the ocean...I have tailored them all down through the years to this one..it is highly flavorful and excellant served with my Mexican Cornbread and a slice of love.

1 (4 to 5 lb.) broiler-fryer ( that would be a dead chicken which I prefer to be at least organic)
1 1/2 tsp. salt
4 qts. water
2 1/2 lbs. small new potatoes (peeled and thick sliced)
1 good sized Vidalia onion, sliced
1 qt. canned crushed tomatoes
20oz. pkg. frozen lima beans
1 cup sliced carrot
1/3 cup sugar
1/4 cup white vinegar
2 Tbsp. Worcestershire sauce
1 tsp. dry mustard
1 1/2 Tbsp. paprika
1/2 stick butter
1 Tbsp. fresh squeezed lemon juice
2 tsp. salt
1 tsp. pepper
3/4 tsp. red pepper
2 (11oz.) cans shoepeg corn, drained

Combine chicken, salt and water in a large stockpot, bring to a boil. Cover, reduce heat, and simmer 1 hour. Remove chicken, reserving broth. Allow chicken to cool, then skin, bone, and coarsely chop meat. Set aside. Add potatoes and onion to broth; cover and cook over medium heat 20 to 25 minutes.
Add chicken, tomatoes, and next 9 ingredients to broth; cover, reduce heat, and simmer 2 to 2 1/2 hours, stirring occasionally. Add corn; cook uncovered, 15 minutes.
Yield: 6 qts.


This just happens to be our all-time favorite dish...it happens to be a Paul Newman recipe...ol' Blue Eyes...always did make my heart go pitter-patter...

1 lb. shrimp, shelled
8 oz. Newman's oil & vinegar dressing
2 Tbsp. crunchy peanut butter
1 Tbsp. soy sauce
1 Tbsp. honey
1 tsp. grated fresh ginger..I use more
1/2 tsp. crushed red pepper...I use 1 tsp.
8 oz. angel hair pasta
2 Tbsp. toasted sesame oil ( I have had a long and satisfying love relationship with it for some time)
2 Tbsp. vegetable oil (or canola)
1 medium carrot shredded ( I actually cut mine into 1-inch sticks)
1 cup chopped spring onion (this may seem a lot but do it to the letter)
2 Tbsp. chopped fresh cilantro ( I use at least 1/4 to 1/3 cup-it's according to your love of cilantro-I love it better than sliced bread)

Mix the shrimp with 1/2 cup of the salad dressing. Cover and refrigerate for 1 hour. Whisk the peanut butter through the red pepper and the remaining dressing. Prepare pasta...do NOT over cook it...just to al dente (firm to the bite). Heat the oils until very hot. Cook carrot 1 minute. Drain shrimp and add it with the onion to the carrot and cook 3 minutes. Toss the pasta with the peanut butter mixture, shrimp and cilantro. Better the next day!