Happy Valentine’s Day to each and every one of you!
What do you normally do on Valentine’s Day? Go to a nice restaurant? Stay in and make a nice dinner? Read a good book? Do nothing special?
There are a lot of nice restaurants to visit in Charleston, that’s for sure! This weekend is also SEWE (Southeastern Wildlife Expo) – so the city will be crazy busy.
I think we’ll find something nice to make ourselves… or maybe something from Goat Sheep Cow? Enjoy your day!
Catch you back here tomorrow!
Trying to come up with different menu items for dinner can sometimes be a challenge. I wanted to make the Garden Chowder recipe, minus the chicken, and make a slightly larger batch. To go along with it I thought corn muffins sounded good. I grew up with Jiffy corn muffins. You can’t beat them! Until you read the list of ingredients. I’m trying really hard to limit ingredients, and to make everything from scratch. You wouldn’t believe how easy it can be. This is the perfect example. This recipe (from Food.com) is so fabulous. You’ve got to try it. I mistakenly bought WHITE cornmeal. It calls for YELLOW cornmeal. The only difference is the type of corn it comes from, and obviously, yellow cornmeal will result in better looking muffins, but they taste just as good!
Click HERE to print the recipe from Food.com!
This recipe has flour, yellow cornmeal, sugar, baking powder, salt, canola oil, egg, and milk. That’s it. Nothing you cannot pronounce!
INGREDIENTS in the Jiffy mix: WHEAT FLOUR, DEGERMINATED YELLOW CORN MEAL, SUGAR, ANIMAL SHORTENING (CONTAINS ONE OR MORE OF THE FOLLOWING: LARD, HYDROGENATED LARD, PARTIALLY HYDROGENATED LARD), CONTAINS LESS THAN 2% OF EACH OF THE FOLLOWING: BAKING SODA, SODIUM ACID PYROPHOSPHATE, MONOCALCIUM PHOSPHATE, SALT, WHEAT STARCH, NIACIN, REDUCED IRON, BHT PRESERVATIVE, TOCOPHEROL PRESERVATIVE, CITRIC ACID PRESERVATIVE, BHA PRESERVATIVE, TRICALCIUM PHOSPHATE, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID, SILICON DIOXIDE.
Jiffy-Like Corn Muffins from Food.com
Preheat oven to 400 degrees F. Spray muffin tin (makes 6 muffins) with cooking spray (I just used olive oil).
In medium bowl mix 2/3 cup flour, 1/2 cup yellow cornmeal, 3 tablespoons sugar, 1 tablespoon baking powder, 1/4 teaspoon salt, 2 tablespoons canola oil.
Whisk together, then add:
1 egg
1/3 cup milk
Fill muffin tin 1/2 full. Bake 15-20 minutes at 400 degrees F.
I know, I know! What a treasure!
Catch you back here tomorrow!
This recipe is adapted from the Scalloped Potato recipe in Better Homes & Gardens New Cook Book 12th Edition – I’ve made a few changes, but the basic recipe is fabulous as well!
This is also a great dish to make if you have leftover ham… sprinkle diced ham pieces into the casserole and it’s a full meal – can’t beat that!
Hmmm, why is this photo only showing half of the scalloped potato dish? It came out of the oven… we dug in… OOPS! P H O T O ! ! I’m only human, ha ha.
Click HERE to print the recipe without the extra babble.
Catch you back here tomorrow!
Two versions of chowder below. One with chicken, and one a bit different, with no meat. I served both with the Jiffy-Like Corn Muffins.
OUT. OF. THIS. WORLD.
Recipes from a friend, is there anything better? It’s so nice to hear of other things to make for dinner rather than being in a rut with the same old thing.
I was excited to try this, it sounded delicious to me. I found the perfect time when we had a bit of rotisserie chicken left over. That worked perfectly! These are guidelines, but use what you like! I happened to use 4 cups of chicken broth, so mine may have been more “brothy” than what is normal, but I had two very large potatoes, and I also supplemented with frozen sweet white corn.
What I forgot… the bacon crumbled on top! We had it the next day, when we heated up what was left (be sure to heat on low and DO NOT LET IT COME TO A BOIL or it will curdle). So DAY 2 had crumbled bacon, which I was so excited about I forgot to take a photo. Story of my life!
This recipe was heavenly! Give it a whirl!
Click HERE to print just the recipe!
Version two, I like to call Garden Chowder, click HERE to print the recipe! One hint is to warm the thawed corn in the microwave just a bit, just so it’s not cold when adding to the soup…
Catch you back here tomorrow!
492 is a beautiful restaurant located on King Street in Charleston, SC. What a classy looking building. Kudos to a restaurant that takes an building that sat vacant since Hurricane Hugo in the early 90’s!
Check out their website for the current menu offerings (eyes roll back in head). Cannot wait to try this place!
Read a little about the history of Four Ninety Two, from their website:
During the renovation of 492 King Street, historical significance and attention to detail played a large role in creating the new space. The building dates back to the late 1800s when clothiers such as Reuben’s, Leon’s and Bluestein’s were a large part of the economy in Charleston, especially in the Upper King Street district. The button wall art installation in the main dining room, an interpretation of Chef Whiting’s photograph of sous vide leeks, pays homage to that history. Additionally, the fabric ceiling in the downstairs dining area is a replica of a 1902 city map.
The gates that enclose the courtyard were inspired by 30” x 40” Sanborn street maps of different colors, patterns and scale found while researching the building’s origins. As executed, the red rectangles show the 492 King location in an abstracted version of the 1884 map, noted by the circle. All the other lines represent the surrounding streets.
The building sat abandoned since Hurricane Hugo until it being purchased by the Relish Restaurant Group. During renovations, spearheaded by local architect Reggie Gibson, as much of the original building was left intact as possible. The red color in the dining room, called “eating room red,” and the “piazza blue” on the upstairs hall ceiling are both historic paint colors. The base of the bar is paneled in old tin that served as the ground floor ceiling of the existing building, reflecting a dedication to preserving and restoring this unique piece of Charleston’s history.
Catch you back here tomorrow!
This is a Christmas Cookie recipe that our family has made since I was a little kid. It’s become a tradition. It’s fun because everyone can partake in the festivities. Especially if you bake the cookies ahead and then have a decorating party! We just put the frosting into zip-top baggies and cut a hole. Some years we have more colors than others. As you can see, this particular year, I was only loving my Christmas Tree cookie cutter, so that’s the only one I used. Recipe below as well as a link to print recipe only.
Enjoy!
Catch you back here tomorrow!
Don’t shop until you drop – stop at Panera and get a quick and healthy lunch. You have the power to control how healthy since they list the calorie content for everything. This particular day I was famished… so, I got a cup of Broccoli Cheddar soup (HEAVENS!), a sprouted grain roll and a half of Chicken Cobb Salad with Avocado, dressing on the side. This is called a PICK TWO. Pick two of whatever combination of soups, salads and sandwiches.
I do like that Panera lists the calories, it helps you say NO a lot easier, also that they use clean ingredients and are transitioning to have even more very soon! All of this AND you can earn rewards when you eat there by signing up for a free Panera card.
So… don’t shop till ya drop! Stop and get a quick bite!
Catch you back here tomorrow!
This soup is so wonderful during chilly weather. It is incredibly quick and easy to make, yet tastes like something you worked on all day! I ran across the original recipe on the 100 Days of Real Food website. I made a few changes, just because I had an extra large bunch of kale to use and because I wanted to add thinly sliced potato which really added quite nicely, reminiscent of a soup at Olive Garden restaurant.
Here is my version of the 100 Days of Real Food recipe for Kale, Sausage and White Bean Soup, (click HERE to print):
Kale, Sausage, White Bean Soup with Potato
Olive Oil
½-1 Onion, peeled and diced
2 cloves Garlic (I use microplane, but you can mince)
1 pound Chicken Italian Sausage links, cut into ¼” slices
6 cups Chicken Stock/Broth (48 oz)
1 bunch of Lacinato Kale, washed stalks removed, and chopped
2 cans Cannellini Beans, drained and rinsed (or other white bean)
1-2 Yukon Gold potatoes (large), quartered and sliced thin.
Pepper, taste before adding Salt.
Note: If you have a large bunch of kale, you can add more chicken broth, I added 4 cups (32 oz.), I also added one more can of cannellini beans (rinsed and drained).
Instructions
Heat oil in large soup pot over medium heat. Cook the onion for 2-3 minutes. Remove onion and put in small dish to add back later.
Add sausage (in batches so that it browns slightly) – cook for 5 minutes (if sliced rather thin, or 10 minutes if thicker).
When sausage is almost done add the garlic and stir while it cooks about 30 seconds or until fragrant (if pan is dry use a little olive oil before adding garlic).
Add onions back into the pot with sausage and garlic.
Add chicken broth, and stir to loosen browned bits on bottom of pan.
Add the sliced potato, and cook until you can pierce with a fork.
Now add the chopped kale, beans, Salt (if you need it) and Pepper. Cook 10-20 minutes, until beans are hot and kale is wilted.
Original soup recipe from 100daysofrealfood.com!
Catch you back here tomorrow!
Pumpkin Pie. It simply cannot be easier! I saw this small can of “Farmers Market Organic Pumpkin Pie Mix” while shopping for Thanksgiving groceries at Whole Foods. By looking at the can, I figured I would need 2 cans for one pie. The recipe on the can says to add 3/4 cup evaporated milk, 2 eggs and the one can of pumpkin pie mix. I Googled when I got home and found that you truly only need one can. (Why is the other can in the grocery store so much bigger I wonder)?
This is what the can looks like. In addition to organic it’s also non-GMO certified and in a can with a BPA-Free Liner. The Farmers Market Foods website also has great recipes!
This pie came out very creamy. Absolutely wonderful. I will always buy this brand in the future! We had to make a “test pie” to be sure it would be ok for Thanksgiving Day! The verdict… and overwhelming Y.E.S.!!!
Catch you back here tomorrow!
Looking for a cool restaurant that isn’t expensive and is located in downtown Charleston? Well, I have a thought for you… Nick’s on King Street! We have a lot of BBQ restaurants here in Charleston, and I cannot say that I’ve been to many, but we found ourself with a picky eater (ha ha) who was trying to find something that sounded good for dinner. BBQ it was!
The BBQ was very tasty and the prices? Crazy good! Check out their menu! You can also buy it by the pound to take home, or if you have a gathering, etc! Good to know!
Catch you back here tomorrow!
Good grief it looks good, doesn’t it? It is! I originally featured this recipe four years ago, but it’s one that’s worth repeating. I use spinach pasta, artichokes, shrimp, garlic, red pepper, feta, olives, a splash of wine and olive oil. This will put a smile on your face!
I like this photo better, more light, so I am replacing the old photo… Hey! Did I mention that this recipe comes together quickly? I know, you just can’t beat it!
It’s wonderful served with Trader Joe’s Olive Baguette and olive oil for dipping!
Here’s a link to the original post: MED PASTA WITH SHRIMP AND FETA RECIPE
Catch you back here tomorrow!
Funny how small the world is. We were on vacation and I was reading a magazine, saw a recipe that looked wonderful, from a Bertolli pasta sauce ad. Looked quick and easy and oh so delicious. That recipe came home with me. My friend, Heather, had done the same thing. She told me she made spaghetti and meatballs, they sounded delicious! I told her I tore out a recipe from a Bertolli ad! She said THAT’s the recipe, with a minor change!!
The only thing that she does differently is to bake the meatballs instead of just placing into the sauce. I like that! She bakes hers at 350 degrees F for 35 minutes, turning once. I baked mine 20 minutes, turning once during that time. Not sure if my oven is a little speedy or what, but they smelled just about done. Then pour one jar of sauce (plenty for four people) into a pan (a taller pan would work better than a wide pan so that the meatballs are submerged in the sauce). Heather uses Olive Oil & Garlic sauce, and I used Tomato Basil, just because that’s our favorite.
I’m not kidding you. This recipe is STUNNING. It took about 5 minutes to make the meatballs. Good note from Heather is to not pack the meatballs to tightly. She knew what she was talking about!
Following her direction, I put the pasta (I used whole wheat) and sauce with meatballs into a large bowl and tossed.
Get out! It was breathtakingly beautiful and the aroma in the house was to die for! Fred said he savored every bite! ;) I served it with a small salad of arugula, carrots, cucumber, green onion, olive oil, balsamic vinegar, pepper and a little sprinkle of parmesan. Nice!
Next time I will eat 2 instead of 2 3/4 meatballs, ha ha… they were just so good. Click HERE to print the recipe with my notes, or click HERE to click the recipe directly from Bertolli!
Thank you Bertolli for the quick and easy recipe, and thank you Heather for making it and passing along the tips!
Catch you back here tomorrow!
I love radishes, and they’re pretty high on the ANDI score, which is an added bonus. But just look at these! I found them at Whole Foods Market, they’re called Easter Egg Radishes. More beautiful radishes do not exist 😉!!
Catch you back here tomorrow!
The Ashley & Cooper Southern Bistro and Pub is the long name… it’s referred to as “The Grill”, which I like! Are you in the Mount Pleasant, SC area? Looking for something fresh and different to eat? Well, you can shop and eat, have a glass of wine or beer, relax… all at Whole Foods Market – Mount Pleasant!
Recently we were invited to taste the new menu, and what a menu it is! We tried (nice size portions!) of almost everything on the menu. Each was more splendid that the next! The biggest problem I can foresee is trying to decide what to order!
A few things that I wouldn’t think that I would like, I LOVED, like the Grilled Romaine & Kale Salad – WOW! Well, with the freshest of ingredients, I can say all the salads were wow! The BOWLS were all wonderful as well. We tried the Black Bean Burger, which was better than ever! The BBQ at Whole Foods is fabulous, and they have a hamburger called the DIVINE SWINE BURGER (ground beef, pulled pork, cheddar, bacon, collard slaw)… OHMYGOSH! There is so much food on that one burger it’s unbelievable! They served it more like a cheeseburger with a side of pork so we could taste it. Too hard to cut a big burger, piled high with toppings, into portions! Also tasted their homemade fries, very good…
Although sinful, the Pimento Macaroni and Cheese knocks it out of the park! AND IT IS SERVED AS A SIDE!! Take some to go, it’s a meal for the next day!
The TOASTS were my favorite! They used grilled EVO Bread (local bakery), the Ricotta & Tomato Toast with Smoked Sea Salt WOW, WOW, WOW!
The Fresh Ground Almond Butter Toast drizzled with local honey, very nice, and a great choice if you’re looking for healthy!
The Avocado Toast with Lemon & Chili Flakes – heavenly!!
It’s a nice place to eat, and the people who work at Whole Foods… special. They truly care and it shows. Bravo Whole Foods!
Catch you back here tomorrow!
Park Cafe. A cool place with a fabulous lunch menu (haven’t been there for dinner yet). We stopped in for breakfast one day, and Fred ordered the almond butter toast (with almond butter, sliced grapes, wildflower honey and nuts). I ordered the avocado toast (avocado, lemon, olive oil and chili flakes), then we split :)
WOW. Something as simple as toast taken to a new level! Good stuff!
Catch you back here tomorrow!
ARTFOODHOME.COM 