Corn Tortilla Pizza
Corn Tortillas
Mozzarella Cheese
Parmesan Cheese
Pepperoni (or your topping of choice)

Place corn tortillas on cookie sheet and top with cheese and pepperoni. Bake on 425 for 8 to 10 minutes or until bubbly and browning on edges. Then serve hot!

Chicken Cilantro Soup

2 16oz boxes of chicken broth
2 bone in chicken breasts
1/2 cup uncooked rice
4 cups water
1 bunch of cilantro
1/2white onion
4 TBSP of green Tabasco
Black pepper
salt

Serve with
Monterey Jack Cheese
Avocado
Tortilla chips

Boil 32oz of Chicken Broth. Boil 2 chicken breasts for approximately 30 min in chicken broth. Remove chicken. Save broth. Add 4 cups of water to broth. Bring to a boil. Add 1/2 cup of uncooked rice, salt and pepper. Boil for 20 min. Add 1/2 onion diced and the boiled chicken shredded. Boil for 25 minutes. Add cilantro diced and boil for 5 more minutes.

In a bowl to serve place diced avocado sprinkled with Monterey Jack cheese and then pour soup over and serve. Serve with tortilla chips on the side.

Recipe
2 pkgs of cream cheese
1 cup of sugar
5 eggs
1 tsp of vanilla extract

Beat all together in a large bowl. Fill cupcake tins with HEAVY duty aluminum cupcake liners. (do not use the lightweight ones. Pour (I use a measuring cup) to fill the tins (fill almost to the top. Place in an oven that had been preheated to 350. Bake for 35 minutes.

While baking mix the sour cream topping.

Sour Cream Topping
8oz sour cream
1/4 cup sugar

Mix together. After cheesecake cups have baked remove from oven and place a dollop of the sour cream mix on top of each one and return to oven for 5 more minutes.

Cool and place in freezer. Once frozen remove the aluminum liners. Serve with fruit on top.

One great advantage to these is you can make ahead and just remove from freezer about 1 hour before serving to allow to thaw.

Here are the photos of the process.

XO,

Paige

First mix the butter and sugar.

Then mix in the eggs one at a time.

Then slowly blend in the 3 cups of flour.

Then bake in a bundt pan for 1 hour and 15 minutes or 2 loaf pans for one. Enjoy!

XO,

Paige

I went to the farm

At home I cut the okra in 1/2″ pieces soaked it in skim milk for approx 5 min. Then I dredged it in a mixture of half plain flour and half Ezra fine corn meal with salt and pepper. Once the okra is thoroughly covered I placed it in hot canola oil and cooked until brown. Don’t turn but once! And then serve hot. One of my summer favs.

Enjoy!

XO,
Paige

I stopped by the family farm on the way back home from a meeting out of town. The guys on the farm were shucking corn so I brought some home…

I put some of it up for the winter.

For dinner I cooked some fresh corn. Here is the recipe…

6 ears of corn
Cut the corn off the cob
Place the corn in the skillet with olive oil (approx 1 tablespoon)
Add salt and pepper to taste
Sautée the corn for approx 7 min
Chop one jalapeño finely
Sautée jalapeño with corn in skillet for approx 3 minutes
Place corn on plate and grate manchego cheese on top of corn
Serve hot

Here are my photos of the process

It is super yummy…

Enjoy!

XO,

Paige

1 pan of cornbread
1/2 a loaf of French bread
1/2 sleeve of saltine crackers
2 cups chopped celery
1 large white onion, chopped
2 sticks of butter
2 cups of chicken stock
Salt
Pepper
1 tsp sage chopped
5 eggs (beaten)
1 quart raw oysters drained
1tsp minced garlic
I tsp cayenne pepper

Preheat oven to 350 Mix and crumble cornbread, French bread, and crackers. Set aside. Sautée onion and celery in butter until transparent(about 8 min). Place the onion/ celery mixture over the dry bread mixture. Add all the rest of the ingredients (except oysters). Add oysters at the end and mix. Place entire mixture in pan (greased) and bake for 50 minutes.

Happy Thanksgiving!

XO,

Paige

This is a very simple dish.  But sometimes that is best!

First sautee one white onion until it becomes translucent.

Then add approximately 1.5 lbs of groud italian sausage or ground turkey.  I do both depending on what looks good when I grocery shop.  Sautee the onions and meat together.  Add 1 tsp of kosher salt and 1 tsp of black pepper. 

When meat is mostly cooked (approx. 5 min).  Add sliced white mushrooms.  Sautee an additional 2 minutes. 

Add sauce a cook until it is bubbling.

Then serve! 

Enjoy!

XO,

Paige

Eggplant Blanco

2 White Eggplant, cut in ¾ inch round slices
2 tablespoons good olive oil

1 white onion, chopped
1 tablespoon chopped garlic (3 cloves)

1 bunch of parsley, chopped

8 fresh basil leaves
2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
1 tablespoon unsalted butter

In a skillet, heat the olive oil and sauté onion for 10 mins until caramelized.  Add the garlic over medium heat for about 1 minute, but not until it’s browned. Add all the parsley, fresh basil leaves, the salt, and pepper to the pan, toss it with the garlic and oil, and cook it for 5 minutes. Set mixture aside.

In the skillet, heat the olive oil, and saute eggplant 4-5 mins on each side. 

Top the eggplant with the caramalized mixture.  Add a sprinkling of sea or kosher salt. Serve hot.

Enjoy!

XO,

Paige

I personally enjoy this sauce best on chicken. Now to the sauce

White Barbecue Sauce
1 cup mayonaise
1 cup white distilled vinegar
1 tsp salt
2 TBSP ground black pepper

Wisk all together in a bowl.

Marinate your chicken 8+ hours in the sauce place in your fridge covered. The sauce above is for approximately 6-8 chicken breasts.

Grill your chicken and slice to serve. Then make another batch of the sauce and serve in gravy boats on the table for additional sauce during dinner.

Confession: I only eat mayo on Tomato sandwiches and even then only a thin layer. I do not like mayo but I love this BBQ sauce. It is really really great and such an easy recipe to enjoy with your family and friends.

XO,
Paige