Okay...here we go. Welcome to "It's All Good". This blog is the result of a phone conversation I had last night with Hugo and Julia. We were catchin' up on all the good things we had to eat this weekend...Hugo had the 'best potato salad he'd ever put in his mouth', I had added a new ingredient to my fried squash, I shared what I knew of the delicious shrimp, chicken with veggies skewers my son, Jon Ira had grilled, and Hugo relayed what Danny (of Janet and Danny) had done with leftover grits. So, we decided we should try and find a way for everyone to share their cooking inspirations if they were so inclined.
I found this site and set it up so like I said, here we go...
Those of you who know Hugo will understand the name of the blog, "It's All Good". That name was taken for the blog address, so the site suggested adding my name to the end. Those of you who know me, will know where the 'diner' part came from....it's my nickname....and serves double duty as the word 'diner' in the dictionary....'one who dines' or 'local eatery or favorite hang out'. So, I consulted with Hugo and Julia and we thought it was perfect....we hope you do too.
So...we're hoping you will enjoy reading our recipes, tips, and secret ingredient posts. And, we look forward to you sharing yours. Thanks for joining us and thanks for sharing....we think it will be fun. And, it's always good to find another way to connect with others, don't you think? Let us know what you think....It's All Good.
I love it! I want Julia to post her Salmon Dip recipe. I'm gonna need it when Isaiah gets back. It's his favorite!
ReplyDeleteDiner, this is great! Thanks for setting it up. I'll have to get busy on some good recipes.
ReplyDeleteSalmon Dip -
ReplyDeleteLeft over salmon, preferably grilled.
One container of soft cream cheese.
One packet of Hidden Valley Ranch Dip Mix.
Chopped green onion.
A little worstershire.
A little hot sauce.
Mix.
Serve with crackers.
Thanks ya'll for getting this rollin'. I think this is going to be fun!
ReplyDeleteCommie Shrimp Pasta:
ReplyDeleteMeasurement obviously depends on how many are eat'n.
Bow-tie pasta, Canned stewed tomato,Vodka Sauce(pink, Red or Vidalia Onion
RAW and PEELED Frozen or Fresh Shrimp, the bigger the better.
Crushed Red Pepper, Italian Seasoning, Olive Oil.
1. Select a pot large enough for the amount of Bow-Tie pasta you're cooking.
Add water, Olive Oil, Minced Garlic, Italian Seasonings. Bring to boil. Add Pasta.
2. Select a frying pan(pref cast iron), add Olive Oil, get it nice and hot. Add Minced Garlic, let it brown.
Lower Temp to MEDIUM
Add Stewed Tomatoes, Red or Vidalia Onion Sliced into thin slivers.
You'll know it's done when your onions get soft and floppy(that don't sound right does it, a problem I never have)
Remove from pan(leave Oils and Juices in the pan) into large DEEP skillet/pan. Do not turn the heat on it yet.
3. Add a bit more Olive Oil to the pan you cooked the tomatoes and onions in.
Get it hot.
Add Shrimp, Crushed Red Pepper, and any other spices you favor.
When the shrimp curl and turn pink they are done.
Remove shrimp and put them into the Deep Skillet with the tomatoes and onions. Put the heat on the eye at low.
4. Check your pasta and see if it's tender, if so, remove from heat and drain. It's very important you drain as much water as possible.
Now add pasta to the deep skillet along with the Vodka sauce.
Bring to Medium and stir/mix everything up real good. After a while the sauce will bubble a bit, turn to simmer. Stir.
Remove from heat let it rest for a few minutes to thicken up.
Serve it to all your pinko commie friends to make them feel special.
Fried Squash with a twist
ReplyDeleteI used yellow squash (from Hugo's garden) for this recipe. I think it would be good with zucchini or green tomatoes.
Wash squash and cut into 1/4" slices
Measure and place in ziploc bag:
1 cup flour
1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. garlic powder
dash of paprika
2 heaping T. fresh grated parmesan cheese
(adjust salt, pepper, and garlic powder to suit your taste)
Seal bag and shake ingredients to mix well.
Heat oil (I used canola) in large skillet....maybe about 1/2" deep...medium heat
Add squash slices to bag(about 8-10 at a time so they will be coated well)
Seal and shake to coat well
Place slices in hot oil
Fry until lightly browned on one side, turn and brown other side
Remove slices when browned and place on platter with paper towel to drain
Diane we tried your fried squash last night with some grilled chicken breast and it was just right!
ReplyDeleteOk, ever since I saw "It's Complicated" I've wanted a chocolate croissant. So I figured a way that I can make them. Here's my recipe:
ReplyDelete~Chocolate Croissant~
1 can Pillsbury Crescent Rolls
2 Hershey bars
1 Egg
Cinnamon Sugar
Place 2 squares of the chocolate bar on a triangle of crescent roll. Roll it up and pinch the ends closed. Finish with all 8 crescent rolls and place them on an ungreased cookie sheet about an inch apart. (I line mine with parchment paper - helps with sticking.)Beat egg slightly with about 1/2 teaspoon water. Brush egg over croissants. Sprinkle with cinnamon sugar - you know that's Cinnamon's whole name :0) You can also just sprinkle sugar on them, but I like the cinnamon with the chocolate. Bake 375 for 12 minutes. *Warning - they are addictive!!*
Amy gives them 2 thumbs up...I guess that's no surprise they are chocolate after all! :0)
I got to sample one of Kellye's Chocolate Croissants (the last one) I agree with Amy...Yummy!
ReplyDeleteCricket....Cricket.....
ReplyDeleteHey, when I was at Hugo's he made the potato salad that he's been talking about and it was the best potato salad I've ever put in my mouth! I know that he doesn't measure but I wish he would put up what he puts in it...I know he boils the potatoes in crab boil and he adds mayonaise, mustard, garlic pepper, celery seed and chopped onion. Did I miss anything, Hugo?
ReplyDeleteI made the chocolate croissants at Hugo's and Julia suggested putting mini marshmallows in with the chocolate. I think that would be so good! I'll let you know. :0)
ReplyDeleteThis is an EASY recipe my friend Lavonda gave me. Of course, I put my own twist on it.
ReplyDeleteTACO SOUP
2 cans pinto beans with jalapenos (or one can with and one w/o)
1 lb hamburger, browned (do not add salt)
2 cans Rotel tomatoes
1 large onion, chopped
1 can hominy, un-drained (Lavonda uses Green Giant Mexi Corn instead)
1 package taco seasoning mix
1 package ranch dressing mix (or a little less, for less salt)
Brown meat and onion. Drain off fat. Add beans, hominy, tomatoes and seasoning mixes. Heat until boiling, then simmer covered for 30 minutes. Serve with corn bread or corn chips. (If you like your soup less spicy, use one can plain pinto beans and one with jalapenos.) Extra water (1 to 1.5 cups) may be added if soup seems too dry. Do not add any salt to the recipe. Delicious!
Thanks for the invite Deanna! This place has some yummy potential. ;)
ReplyDeleteJust so ya'll will know, Talkin' Texan is my friend Lavonda. She has her own, very active, blog you might like to check out and she leads a very dashing and bold life!! http://www.writeforhim.blogspot.com/
ReplyDeleteHey Ya'll...just wanted to share this note I got from Scotty Corbin...one of Hugo's good buddies and longtime friend of our family....and one of the original members of the SBA. : )
ReplyDeleteHi Diane!
I just tripped over this again...sorry I'm real late getting back to you. How the hell are ya'?!!!
Anyway...this is my good food idea. Get a big chunk of red meat...throw it on the grill...cook both sides a little...then woof it down. Please pass this on as I think others will surely love it like I do.
Take care...come and see me!
Scott A. Corbin
I found this recipe in Garden & Gun Magazine.
ReplyDeleteIt's from a great Charleston restaurant, 'Slightly North of Broad'(SNOB)
A favorite when sweet South Carolina peaches are in. Just right for sippin' on the Veranda, ya'll.
Peach Sangria
(Serves 25–30)
5 ripe freestone peaches, halved then sliced ¼-inch thick
1 orange, halved then sliced ¼-inch thick
2 lemons, sliced in ¼-inch circles
1 can (5.5 oz) pineapple juice (to color)
½ bottle Riesling Spätlese
2 bottles pinot grigio
2 ½ oz Hiram Walker peach brandy
2 ½ oz peach schnapps
2 ½ oz Triple Sec
Mix all ingredients together in a large bowl, and allow to marinate in the refrigerator for 24 hours.
To serve:
Add 5 oz of mixture to glass (include 5–6 pieces of fruit), fill glass with ice, and add a splash of soda water and a splash of Sprite.
Whoa!!!! Lookin for the veranda now...
ReplyDeleteHello everyone. Life has been a little busy, but Hugo continues to cook wonderful meals. The other night he took some peeled and de-veined shrimp. Then he made a sauce with garlic, onion, olive oil, caper, lemon zest, a little lemon juice and some butter. Anyway he served the shrimp sauce over pasta. Delicious.
ReplyDeleteAlso, when Vivian came the other night he was very ingenious and made her macaroni and cheese, but used spaghetti noodles and melted Velveeta cheese slices over them. She loved them.
This recipe came from a friend Debbie in South Fulton, TN. Actually Debbie went to a Pampered Chef party and they served this soup. It is such a good and easy recipe. (Of course, I tampered with it. But if I can make anything totally in the microwave, well, that's for me. Some of you know I hate to cook!)
ReplyDeleteMicrowave Potato Soup
3 large baking potatoes
3-1/2 cups milk, divided
4 oz cream cheese, softened
2 tbsp butter
1 cup chopped onions (I buy frozen chopped)
4 oz sharp cheddar cheese, grated
1-1/2 tsp salt
1/2 tsp coarsely ground black pepper
Place chopped onion in microwave covered baking dish.
Slice potatoes and place on top of onions.
Pour 1/2 cup of the milk over potatoes.
Microwave, covered, on HIGH for 11 minutes.
Remove from microwave and stir potatoes around.
Cover and microwave on HIGH 8-11 minutes (or until potatoes are easily pierced with a fork).
Coarsely mash potatoes with potato masher.
Meanwhile, whisk cream cheese until smooth.
Slowly add remaining 3 cups milk, whisking until smooth.
Add cream cheese mixture and butter to baker.
Microwave, covered, on HIGH 3-5 minutes or until mixture is hot.
Carefully remove baker from microwave.
Put grated cheddar cheese over potatoes,
Add salt and black pepper and mix until cheese is melted.
Serve with toppings, if desired (use your imagination).
Yields 6 servings (it's even better leftover!)
Cricket.......Cricket.......
ReplyDelete