Posts Tagged by no cook
|May 11, 2021||Posted by Wendy Perry under bananas, Carolina Country, fun food, ice cream & frozen treats, Mindless Mutterings from the Teacher's Lounge, no cook, nuts, published, sweet treats|
Published in Carolina Country Magazine May 2021
Such a southern thing, the hummingbird cake. Although its history is shrouded in mystery and conflicting tales of its origins, its key ingredients have remained the same over the years. And it’s just damn good. When doing my research, I found just about every kind of recreation and twist on the cake but no parfaits! And since everybody doesn’t have the time nor inclination to make a hummingbird cake from scratch, you’re welcome! For my tasty rendition with all the flavors of a hummingbird cake, without all the fuss… cinnamon. bananas. pineapple. crunchy toasted pecans. cream cheese.
What more could you ask for? Time? The time it would take to mix and make and bake? Well you just slash that time, make yourself a grocery list and fix a bunch of these Hummingbird Cake Parfaits to freeze and grab whenever you take a notion!
Enjoy on the patio with these Everything Pork Smash Burgers with toasty hoop cheese and a side of Smoky Okra Fries.
Till then, come on over and hang out on my social media
Wendy’s Home Economics on FB
culinaryadventuristwendy on IG
Aunt Dee Dee’s Kitche on FB
auntdeedeeskitchen on IG
The most popular Southern Living cake ever… the Hummingbird Cake
Such a southern thing, the hummingbird cake. Although its history is shrouded in mystery and questions of its origin, its key ingredients have remained the same over the years. Try my ice cream-layered twist on this fruity cake.
- 1/2 gallon butter pecan ice cream, softened
- 1 8 ounce can crushed pineapple, drained
- 2 bananas, peeled and cubed
- 2 teaspoons allspice or apple pie spice
- 4 ounces cream cheese, softened
- 1/2 pint whipping cream
- 2 tablespoons butter, softened
- 1 teaspoon vanilla extract
- 1 tablespoon powdered sugar
- 2 tablespoons butter
- 1 cup roughly chopped pecans
- 3-4 cups cinnamon graham cereal, crush half
Fold pineapple, bananas and spice into softened ice cream. Place back in freezer for several hours or overnight to firm.
For buttercream whipped topping, use a mixer to combine cream cheese, whipping cream and butter until peaks are almost stiff. Blend in vanilla and sugar.
For the pecans, melt 2 tablespoons of butter over medium heat. Add pecans and toast them, stirring frequently, about 7 minutes. Pour onto parchment paper to cool and sprinkle with salt.
To assemble the parfaits, put some of the cereal in the bottom of each glass. Add a scoop of ice cream and repeat layers. Top with whipped cream, dust with cinnamon and garnish with the buttery, toasty pecans.
Well here we are, in the dog days of summer! In my neck of the woods, it’s been the monsoon days of summer. Rain! RaiN! RAIN! But hopefully, we have a little break in sight for that and can now “look forward” to good old hot.humid.days.of.August! And who wants to turn on anything that will add to that heat? Ummmm, nobody. This recipe for Italian Rotisserie Chicken Salad Stuffed Tomatoes was first published last summer in Carolina Country Magazine and a frequent go-to for me. We all love to grab a cooked rotisserie chicken now and then… we can do so many things with one… not to mention throwing the skin and bones into the crock pot overnight after pick’n for the BEST flavorful chicken broth. You DO do that don’t you? Oh there’s so much flavor in those bones and skin (if you don’t eat it) and all you have to do is cover with a quart or two of water, turn on low, and head to bed. By morning time, you’ll be waking up to the aroma of tasty broth to use for soups, cooking veggies like greens and butterbeans or just to sip. You can throw in some herbs on the front end, or simply cool and freeze and season on the back end depending on how you’ll be using it. I freeze in pint-size containers and it’s great to be able to grab and cook a little pot of butterbeans or collards with this deliciousness!
So here’s to the versitile Rotisserie Chicken!! Pick one up today and make this chicken salad twist… ooooh la LA, you’ll be glad you did.
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classy with a bit of sass!!
Who wants to cook on hot summer days? No need with this flavorful Italian chicken salad.... just pick up a rotisserie chicken, throw in a few ingredients and toss with the simple Dijon dressing, and that's it! Except for a juicy ripe summer tomato you're going to stuff with this good stuff.
- 1 rotisserie chicken, skinned, boned & shredded (about 5 cups)
- 1/2 cup sliced roasted peppers, drained
- 1/2 cup thinly sliced red onion
- 1/2 cup diced celery
- 1/2 cup toasted pine nuts
- 1/2 cup chopped fresh parsley, plus 2 tablespoons for garniish
- 1 4 ounce carton feta cheese with basil and tomato, reserve 2 tablespoons
- 2 tablespoons capers drained
- 8 large tomatoes, cored and drained upside down
- 1/2 cup Dijon mustard
- 1/2 cup olive oil
- 1/4 cup honey
- 1 teaspoon garlic powder
- 1 tablespoon Italian seasoning
- crushed black pepper
Whisk all dressing ingredients together. Stir dressing into chicken to coat. Add all remaining ingredients (except the tomatoes) and mix well.
Chill several hours or overnight. Stuff tomatoes and garnish with reserved feta cheese crumbles and parsley. Serve immediately
- Don’t cut out too much of the delicious tomato — just enough to mound the chicken salad!
- If you have fresh herbs... oregano, rosemary, basil, etc., use them instead of dried for more robust flavor!
|July 15, 2017||Posted by Wendy Perry under appetizers, buttahhhh, butters 'n spreads, Carolina Country, cook & eat nekkid, duke's mayo!, garden goodness, gluten free, low carb, no cook, party foods, published|
Featured in Carolina Country Magazine Summer 2017
Cucumbers… such a simple thing that can be enjoyed in so many ways! You’re just going to love this toasted sesame cucumber butter spread/dip… a fun outdoor gathering recipe to eat with crackers and toast points, and as a dip with veggies for all the keto folks in your posse. Keep some on hand for when neighbors walk over to sit a spell on the porch.
It’s a dip. A spread. A butter. A filling.
Spread on summer vegetable sandwiches on good bread or inside pitas.
Serve on charcuterie trays and grazing platters.
Tuck inside of lightly cooked mushroom caps.
Dollop on top of grilled meats… to “melt” when you take those hot steaks and chops off the grill.
Let your imagination run with this one… then come on over and share your ideas on my social media at:
Wendy’s Home Economics
and IG @culinaryadventuristwendy
Aunt Dee Dee’s Kitchen
and IG @ auntdeedeeskitchen
- 8 ounces ounces cream cheese, softened
- 2 tablespoons butter, softened
- 3 tablespoons mayonnaise (Duke’s preferred)
- 1 teaspoon Texas Pete hot sauce
- 1 tablespoons Worcestershire sauce
- 1 tablespoon toasted sesame seeds, (plus 1 tablespoon for garnishing)
- 2-3 green onions, minced (with tops)
- pinch of sea salt and freshly ground black pepper
- about 1 cup finely diced cucumber (not peeled)
Blend together all ingredients except cucumber until smooth. Fold in cucumbers. Garnish with sesame seeds.
Variations: Add fresh herbs (cilantro, dill, basil). Fold in some grated cheddar cheese and pimento to make a cucumber pimento cheese.