Category: Cooking ~ Recipes
|September 5, 2020||Posted by Wendy Perry under beverages, coconut, no cook, snow goodies, wendy's signature recipes|
Okay… I know. First thought… what the hell kinda drink name is THAT? …a pina colada white NOT russian? Well here you go… makes perfect sense!!
|August 30, 2020||Posted by Wendy Perry under bananas, Carolina Country, here piggy piggy!, no cook, party foods, published, sweet treats, wendy's signature recipes|
This Pig Pick’n Banana Pudding is a marriage of 2 of my favorites… pig picking cake and good old banana pudding! What’s not to love here?
|August 28, 2020||Posted by Wendy Perry under bogue sound watermelons, carolina gold oil, cook & eat nekkid, fun food, garden goodness, gluten free, nekkid-throw cooking ~ what is THAT?, no cook, party foods, watermelon, wendy's signature recipes|
Stop… Don’t throw that watermelon rind away! Throw this together… Bogue Sound Watermelon Rind drizzled with Carolina Gold Oil! Great for nibblin, appetize’n… or on top of your tacos, hot dogs, salads and more.
|August 28, 2020||Posted by Wendy Perry under Asian, Carolina Country, here chickie!, Mindless Mutterings from the Teacher's Lounge, published, rotisserie, soups, stews, chilies chowders and such, wendy's signature recipes|
Some recipes for tasty hot and sour soup can take hours and require hard-to-find ingredients. This simple version takes only 30 minutes from prep to table when using time-saving rotisserie chicken.
|August 27, 2020||Posted by Wendy Perry under bananas, cook & eat nekkid, duke's mayo!, no cook, sandwiches|
…the banana sandwich.
bread. duke’s mayonnaise. ripe banana. yum.
|August 26, 2020||Posted by Wendy Perry under appetizers, Asian, Carolina Country, party foods, published, rolls & wraps|
Don’t be intimidated — egg rolls are so easy to make. If you want low carb, skip the wrappers and throw in a bowl. Serve with duck sauce or peach jam mixed with hot pepper jelly.
|August 25, 2020||Posted by Wendy Perry under Asian, baking (she said in terror), breakfast, Carolina Country, gluten free, Mindless Mutterings from the Teacher's Lounge, published, sweet treats|
This gluten-free Mandarin Orange Upside Down Cake is the perfect citrus dessert for a savory Asian meal, but it’s also the ideal pairing with a cup of tea or coffee. And if you’re a breakfast cake eater, this is IT.
|July 1, 2020||Posted by Wendy Perry under appetizers, baking (she said in terror), breads, Mimi's Mountain Mixes, Mindless Mutterings from the Teacher's Lounge|
Pair North Carolina’s Mimi’s Mountain Mixes Beer Bread with Carolina Gold Oil’s Mediterranean Dipping Oil for an easy fun nibble. Great addition to your charcuterie boards too! I gave a little twist and used orange beer…. realllll good!
|June 30, 2020||Posted by Wendy Perry under cantaloupe, Carolina Country, coconut, ice cream & frozen treats, no cook|
Nothing says summer like the combination of sweet, ripe cantaloupe and creamy coconut. Close your eyes and you might even think you’ve landed on a tropical island. No need to pull out the ice cream freezer for this one. Fun to make as popsicles too!
Deviled Crab Hushpuppy Waffle & Pickled Seafood Medley ~ The New Southern Seafood Platter in Our State Magazine
|June 29, 2020||Posted by Wendy Perry under appetizers, cornbread & hushpuppies, crab, fish, fish & seafood, fun food, lobster, Mindless Mutterings from the Teacher's Lounge, Our State Mag, scallops, shrimp|
We love a seafood platter in the summertime — especially one that features fresh, local fish. Here, we imagined what a modern twist on this classic dish might look like with these Deviled Crab Hushpuppy Waffles and Pickled Seafood Medley!
|June 23, 2020||Posted by Wendy Perry under appetizers, avocado, Bruce Julian Foods, Carolina Country, cook'n with NC goodies, crab, fish & seafood, fun food, garden goodness, gluten free, lobster, low carb, published, scallops, shrimp, wendy's signature recipes|
Published in Carolina Country Magazine July 2020
Who has time or desire to do much cooking during the lazy hazy hot days of North Carolina summer? Not me! Y’all, this seafood cocktail is light… so full of flavor with just a hint of fresh citrus, and only a little bit of fuss when it comes to cook’n. Loaded with a bounty of fresh seafood from our coast, you can enjoy this for a late morning brunch… for lunch… or right out of a jar in your porch swing watching the sun set!
This is one of those recipes where specifics and exactness isn’t important — you know, throw cook’n! Use all of one seafood or whatever combo you like. Go with your favorite vegetables and what’s in season. Add veggies you like to my recipe… as The Frugal Gourmet Chef Jeff Smith would say…
“Omit and substitute! That’s how recipes should be written. Please don’t ever get so hung up on published recipes that you forget that you can omit and substitute.”
And in keeping with my North Carolina company ingredients, I chose North Carolina’s Bruce Julian’s Blood Mary Mix to finish out my recipe! Just round up what you need and throw together some of my seafood cocktail… soon! You’ll be so glad you did… and so will your company.
Come on over, and hang out with us in my fun facebook community too, where you will find this and lots of other goodies.
Light and spicy... with just the right hint of fresh citrus, the seafood cocktail features all sorts of North Carolina goodness!
- 2 quarts favorite Bloody Mary mix* or V8
- 1 bunch radishes, roughly chopped
- 3 stalks celery, diced
- 1-2 tablespoons horseradish
- 4 teaspoons Old Bay seasoning
- zest of 1 lemon, lime, orange and juice of ½ each, Cut the remaining halves into wedges for guests to squeeze into their cocktails
- cracked black pepper
- 2 pounds wild-caught North Carolina shrimp, peeled, cooked and cooled
- 1 pound bay scallops
- 6 small lobster tails
- 2 firm avocados, cut into small pieces
- 1/2 cup chopped cilantro
- 1/2 pound lump crab meat
Combine and chill the spicy sauce ingredients.
A few minutes before serving, add about four pounds of cooked shellfish of your choice (or use our suggestions above) and gently stir in the avocados and cilantro.
Sprinkle with crabmeat and more cilantro.
*I used NC’s Bruce Julian Bloody Mary Mix.
|June 23, 2020||Posted by Wendy Perry under appetizers, Carolina Country, crackers, fun food, party foods, published, wendy's signature recipes|
How do you make crackers more better? Why browned butter, of course! Make these Savory Bay Crackers with browned butter to enjoy alongside all sorts of dishes!