Daily Archives: August 23, 2012
This is it, folks, a simple, traditional, classic tuna salad. Nothing fancy, nothing exotic. Just everyday ingredients transformed into something that is Just Plain Good!
- 2 cans of solid white tuna in water, drained
- 1/4 cup sweet pickle relish, drained
- 2 hard boiled eggs, finely chopped
- 1/4 cup onion, finely chopped
- 1/4 cup mayonnaise
- ground pepper
- garlic powder
- onion powder
1. Combine all ingredients except mayonnaise in a large bowl. Add the mayonnaise in increments, until the chicken salad reaches the desired consistency: rich, but not too creamy. Add salt, pepper, onion powder, garlic powder and sugar to taste.
2. Serve with crackers, or on soft rolls or whole wheat toast.
Chicken salad is becoming one of the Porter House faves. YES! my friends we have graduated from tuna, tuna all the time. But don’t get me wrong we still love tuna just as much. But when we are in the mood for something different, something “Porter House Gourmet”. We crave chicken salad. But not just any chicken salad. One that will satisfy the sweet and the savory. Mmmm, Tasty!
- 2 large bone-in, skin-on chicken breasts (about 2 1/2 pounds)
- 3 strips turkey bacon, cooked and crumbled
- 1 tablespoon olive oil
- black pepper
- garlic powder
- onion powder
- 1 cup red seedless grapes, sliced in half
- 1/4 cup mayonnaise
- 2 teaspoons lemon juice
- 1 tablespoon chopped fresh tarragon leaves
- 2 celery stalks, chopped
- 1/2 onion, finely chopped
1. Preheat the oven to 400 degrees F. Line a baking sheet with foil..
2. Place the chicken on the prepared baking sheet. Drizzle lightly with the olive oil and sprinkle with salt, pepper, onion powder and garlic powder. Roast until golden and completely cooked through, about 50 minutes. Cool completely.
3. Remove the skin from the chicken. Shred the meat with a fork and then roughly chop. Add to a bowl with the bacon, grapes, mayonnaise, tarragon, lemon juice, celery, onion and salt, pepper, onion powder and garlic powder to taste and mix well.
4. Serve & Enjoy!
*CHEF’S NOTE – Jazz this salad up by serving it in an edible toast cup, an edible tomato cup or in a lettuce cup/wrap
The Porter House love us some deviled eggs. These evil hors d’ouvres are fantastic for all types of gatherings. From Easter egg hunts, summer picnic potlucks and holiday parties they go hand in hand. My family goes crazy over them at every event. Not to mention that I myself have been known to devour a dozen of these delectable delights in one sitting (LOL). So bring some to your next social gathering. They are quick, easy and sure to be a crowd pleaser.
- 12 eggs
- 4 tablespoons white sugar
- 2 tablespoons sweet pickle relish
- 1/4 teaspoon salt
- 1/4 teaspoon onion powder
- 1/8 teaspoon garlic powder
- 1/8 teaspoon pepper
- 2 tablespoons yellow mustard
- 1 tablespoon mayonnaise
- 1 tablespoon creamy salad dressing (such as Miracle Whip)
- 1 tablespoon apple cider vinegar
- paprika for garnish (optional)
1. Place the eggs in a saucepan in a single layer with enough water to cover by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Once the water has boiled for 2 minutes, remove from the heat and cover pot with lid. Let the eggs stand in the hot water for 15 minutes. Pour out the hot water, then cool the eggs under cold running water. Peel once cold.
2. Dry the eggs thoroughly with paper towels, and slice them in half lengthwise. Remove the yolks, and place in a bowl. Mash the yolks with a fork, and stir in the sugar, salt, onion powder, garlic powder, and pepper. Next add the mustard, mayonnaise, salad dressing, and vinegar, one at a time, stirring to incorporate each ingredient before adding the next.
3. Mound a heaping teaspoonful of the yolk mixture into the cavity of each egg half, and sprinkle with paprika for garnish.
*CHEF’S NOTE – Want a more polished look? Put the egg filling into a piping bag or freezer bag (with a cut off corner), and pipe the filling into the egg white halves.
Fried Chicken, Sweet Tea, Barbecue, Catfish, and Grits— are all some examples of true Southern culinary icons. Which brings me to two of my favorite words “comfort” and “food.” Put them together and it’s magic, just like the simple blend of cheese, mayonnaise and sweet peppers known across the South as pimento cheese.
Like most Southerners, I grew up with pimento cheese spread — from the processed stuff sold in supermarkets to the wonderful, chunky and flavorful varieties made at home. The popularity of this unique spread remains largely confined to the states below the Mason-Dixon line, where it assumes its place as a Southern delicacy. But you don’t have to travel down South to enjoy some authentic pimento cheese. Its basic ingredients are readily available everywhere, and it’s a cinch to make. With it only taking 15 minutes or less to make, why not whip up a batch today?
- 6 ounces cream cheese, soften
- 4 ounces vermont extra sharp white cheddar cheese, grated
- 4 ounces extra sharp cheddar cheese, grated
- 4 ounces monterey jack cheese, grated
- 1/2 cup mayonnaise
- 1 teaspoon red wine vinegar
- 1 (4 ounce) jar of pimentos, drained and chopped
- 1 teaspoon grated onion
- 1/2 teaspoon Porter House Seasoning, recipe follows
- 1/2 teaspoon paprika
- 1 dash hot sauce (or more!)
1. Using a hand held mixer, beat cream cheese until soft.
2. Add the remaining ingredients and beat until creamy and combined.
3. Cover and refrigerate for about an hour.
4. Serve as a dip or as a sandwich filling.
Porter House Seasoning
- 1 cup salt
- 1/4 cup black pepper
- 1/4 cup garlic powder
- 1/4 cup onion powder
1. Mix ingredients together and store in an airtight container for up to 6 months.
[singing] “Happy Birthday To Me. Happy Birthday To Me …”
I’m quite sure that you guess that it’s someone birthday. Well not quite but my birthday is fastly approaching. August the 26 to be exact and who doesn’t celebrate with cake? God knows I do. And one of my favorites and birthday cake of choice this year is the white almond sour cream cake. Some refer to it as the “White Wedding Cake” but no matter what the name is all I know is that it’s GOOD. And Meca likes!
- 1 (18.25 ounce) package white cake mix
- 1 cup all-purpose flour
- 1 cup white sugar
- 3/4 teaspoon salt
- 1 1/3 cups water
- 1 cup sour cream
- 2 tablespoons canola oil
- 1 teaspoon almond extract
- 1 teaspoon vanilla extract
- 4 egg whites
for buttercream frosting:
- 1/2 cup shortening
- 1/2 cup unsalted butter, soften
- 3-4 cups confectioners’ sugar
- 1/4 teaspoon salt
- 1 tablespoon clear imitation vanilla or almond extract
- up to 4 tablespoons milk or heavy cream
1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour an 11×13 inch cake pan.
2. Stir together the white cake mix, flour, sugar, and salt in a large bowl until well mixed. Pour in the water, sour cream, canola oil, almond and vanilla extracts, and egg whites, and beat with an electric mix on low until all the ingredients are mixed and moistened but some lumps still remain, about 4 minutes.
3. Pour the batter into the prepared cake pan, and bake in the preheated oven until the top is a light golden brown and a toothpick inserted into the center of the cake comes out clean, about 25 minutes. Allow cake to cool.
4. While cake is cooling prepare frosting. Beat shortening and butter for a few minutes with a mixer with the paddle attachment on medium speed. Add 3 cups of powdered sugar and turn your mixer on the lowest speed (so the sugar doesn’t blow everywhere) until the sugar has been incorporated with the butter. Increase mixer speed to medium and add vanilla extract, salt, and 2 tablespoons of milk or heavy cream and beat for 3 minutes. If your frosting needs a more stiff consistency, add remaining sugar. If your frosting needs to be thinned out, add remaining milk or cream 1 tablespoons at a time..
5. Spread frosting over entire cake and decorate as desired.
*CHEF’S NOTE – Buttercream is very versatile and the flavor can be occasionally changed by substituting the vanilla extract for other flavors such as almond, coconut milk, or lemon. Also, the frosting can be easily tinted with food paste gel or food coloring.
by Joyce Meyer – posted August 22, 2012
The Lord is my Strength and my Song, and He has become my Salvation; this is my God, and I will praise Him, my father’s God, and I will exalt Him. —Exodus 15:2
God does not want to just give you strength; He wants to be your strength. In 1 Samuel 15:29 God is referred to as the Strength of Israel. There was a time when Israel knew God was their strength. But when they forgot it, they always started to fail and their lives began to be filled with destruction.
How do you receive strength from God? By faith. Hebrews 11:11 says that by faith Sarah received strength to conceive a child when she was well past childbearing age. By faith you can receive strength to stay in a difficult marriage, raise a difficult child, or prosper in a difficult job. Start receiving God as your strength by faith. It will quicken your body as well as your spirit and soul.
From the book Ending Your Day Right by Joyce Meyer. Copyright © 2004 by Joyce Meyer. Published by FaithWords. All rights reserved.
Read: Hebrews 12:3-11
One day my son uncapped an orange marker and drew a picture of his father. His toddler’s rendering featured eyes, a nose, and a mouth, all inside of a circle on top of two long sticks (he informed me that those were the legs). Although my little boy scored high marks for effort, his picture didn’t quite capture the specifics that would have created a close likeness to my husband: blue eyes, a confident smile, and silver-flecked hair.
As God’s children, we sometimes create images of our heavenly Father that aren’t accurate. We may view God as unloving when He corrects sinful patterns in our lives. And because discipline is painful (Heb. 12:11), we may assume that God’s correction is a form of divine revenge or the result of His anger. In reality, it is proof of His love for us. The Bible says, “Whom the Lord loves He chastens” (v.6). He disciplines us for our benefit, so that we “may be partakers of His holiness” (v.10) and experience the peace that comes from right living (v.11).
Today, if you are facing God’s discipline, remember that He isn’t peering down at you with an angry scowl or shaking a vengeful fist. Picture Him as a concerned Father, lovingly correcting His child in whom He delights (Prov. 3:12).
help me to see it’s Your love in action. May Your loving
discipline mold and shape my character
so that I become more and more like You. Amen.