Category Archives: Lady Fab Cooks
No-Bake Cheesecake
I love me some cheesecake. Cherry, Snickers, Chocolate Chip Cookie Dough, Key Lime, Strawberry, Plain, ANY C-H-E-E-S-E-C-A-K-E! That’s why I can’t wait til my birthday. Anywho, whenever I get the chance to treat myself to something good; my go to is always cheesecake. Try this no fuss, no bake, easy as pie recipe today. It’s sure to please the senses.
Ingredients
for the crust
2 cups Nilla Wafers crumbs, finely crushed
1 stick of butter, melted
1/3 cup of sugar
for the filling
2 (8 oz) packs cream cheese, soften
14 oz. sweetened condensed milk
1/3 cup fresh lemon juice
1 teaspoon vanilla extract
Instructions
1. Put Nilla Wafers in a large resealable plastic bag, and crush them with a rolling pin until very fine.
2. Pour crumbs into a medium bowl; stir in sugar. Add butter, and stir until well combined.
3. Press the crumb mixture into a 9-inch springform pan, spreading it 1 1/2 to 2 inches up the side; press flat. Chill crust in freezer at least 10 minutes.
4. Meanwhile, make the filling: Using an electric mixer set at medium-high speed, beat the soften cream cheese in a large bowl until smooth. Beat in the condensed milk a little at a time, scraping the sides of the bowl as necessary. Beat in the lemon juice and vanilla.
5. Pour the filling into the prepared crust; smooth the top with a rubber spatula. Cover with plastic wrap, and refrigerate until firm, 2 1/2 to 3 hours.
6. Unclasp sides of pan, and remove cheesecake.
7. Top with your favorite fruit topping or serve plain. Your Choice.
8. ENJOY!
*CHEF’S NOTE – The cookie pie crust can be made with any type of crunchy cookie like Oreos, graham crackers, shortbread, gingersnaps, chocolate chip cookies etc. Be creative & Let your imagination run wild.
Porter House BLT Salad
Usually when we make a salad we just use whatever we have in the fridge. And today is no exception; A classic BLT sandwich turned salad. Delish!
INGREDIENTS
4-6 strips of cooked bacon
1 bag of Dole American Blend Salad mix
1/2 cucumber, peeled & sliced
1 cup cherry tomatoes
1 cup shredded cheese
2-3 hard boiled eggs
INSTRUCTIONS
Brown bacon until done. Drain on paper towel. Cut into pieces and set aside.
Wash all veggies well (make sure you dry the lettuce when finished). Peel and slice 1/2 of a cucumber, set aside. Next peel and roughly chop hard boiled eggs.
Add salad to a large bowl. Top salad with bacon, tomatoes, cucumber, cheese and eggs. Serve with your favorite dressing.
Best Restaurants In The South
Oh the Deep South. How do I love thee? This is where I was born. This is where I was raised. This is where I spent all my yesterdays. I mean whats not to love about this place where a lazy afternoon is spent on the front porch sipping lemonade, where speaking to passer-by’s is a common courtesy, where next to God football is king and where you can find the finest cuisine. And I’m not just talking about good ole’ fried chicken and homemade buttermilk biscuits. I talking about dry-aged prime USDA steaks, fresh local seafood, sauce dripping down your arm Bar-B-Que and everything in between. So come on down and visit with us a spell. We’ll welcome you with open arms and while you’re here go ahead and “Put Some South In Your Mouth!”
Bern’s Steak House, Tampa, Fla.
Quick, where will you find the restaurant with the biggest wine list in the world? That’s right, Tampa, Fla. Founded in 1956 by the late Bern Laxer, Bern’s Steak House is still a family-run restaurant, with Bern’s son, David Laxer, at the helm. The wine list isn’t the only draw here, of course. With some calling it the country’s best steak house, the food isn’t bad either.
Commander’s Palace, New Orleans
A slice of New Orleans dining history — it opened in 1880 — this culinary landmark has long been collecting accolades for everything from its service to its wine list to its “haute Creole” cuisine. The gold standard of family-run restaurants, Commander’s offers a dining experience that could win you over on its Southern charm alone — but you’d be remiss to not order the turtle soup, practically synonymous with the place.
Joe’s Stone Crab, Miami
“Eat at Joe’s” may have been a running joke in classic Warner Bros. cartoons, but this almost 100-year-old establishment is a serious Miami institution. The old-school seafood house boasts a massive menu, but your order is simple: stone crab claws (jumbos if available, nothing smaller than large), hash browns, and Key lime pie.
The Pit, Raleigh, N.C.
Barbecue is religion in the South, and without question, pitmaster Ed Mitchell is one of its patron saints. The legendary barbecue baron oversees this destination-worthy joint, specializing in North Carolina-style whole hog, pit-cooked ‘cue. The word “authentic” should only be dispensed with caution when it comes to food, but Mitchell’s generations-old family recipe is the real deal, widely regarded as the standard for its genre.
Fonda San Miguel, Austin, Texas
In a town full of great Tex-Mex places, Fonda San Miguel stands out for its superbly made “interior Mexican” food, from tacos al pastor and spinach salad with toasted pasilla chiles and panela cheese to Gulf shrimp in chipotle cream sauce and crêpes filled with goat’s milk caramel.
Cochon, New Orleans
A cult favorite since it opened in 2006, Cochon is the domain of pork-loving chef Donald Link, proprietor of the popular Herbsaint and winner of a 2010 James Beard Award for his cookbook Real Cajun. Inspired by Cajun and Creole culinary traditions, Link serves up dishes like deep-fat-fried hog head cheese with field beans and ravigote and Louisiana cochon (roast pig) with turnips, cabbage, and cracklins’ as well as such non-porcine delights as fried alligator with chile garlic aïoli and rabbit and dumplings.
Galatoire’s, New Orleans, La.
This is what you should know about Galatoire’s: the food is classic Creole and all-around New Orleans in style and it’s not on your diet; the menu has changed little over the past century-plus, and is full of things like turtle soup au sherry, crabmeat au gratin, eggs Sardou (with creamed spinach, artichoke bottoms, and Hollandaise), and Louisiana seafood eggplant cake; and you’ll have a good time if you go hungry — and a better time if you go hungry with a regular at your side.
Kreuz Market, Lockhart, Texas
Definitive Hill Country barbecue — meat on butcher paper — in a big barn of a place perfumed with woodsmoke.The brisket is what it’s all about, but there are also fans who drive for hours for the housemade sausages, including the impossibly delicious “regular” and the more complicated jalapeño cheese links. Side dishes include German potato salad and sauerkraut alongside the usual cole slaw and beans — a reference to Kreuz’s teutonic origins.
Restaurant August, New Orleans
John Besh is one of the most interesting and ambitious chefs in the Crescent City today. The American menu at this splendid eatery betrays his love for, and understanding of, French, Italian, and high-level American cuisine, much of it interpreted with a New Orleans lilt.
Lambert’s Downtown Barbecue, Austin, Texas
Texas barbecue gets a new look at this friendly, casual, but gastronomically serious establishment. Crispy wild boar ribs with Cabrales blue cheese, oak-smoked brisket with brown sugar and coffee rub, cold-smoked rainbow trout, waffle fries with Spanish smoked red pepper — this is not your father’s ‘cue.
Fearing’s, Dallas, Texas
Located at the Ritz-Carlton Dallas, Fearing’s features modern Southwestern-American cuisine with a farm-to-table approach. Choose from one of the many dining venues on site, from the outdoor patio to the more upscale Gallery; if you’re dining chef-side in Dean’s Kitchen, or at the Chef’s Table, look for the ebullient chef Dean Fearing himself, who is often present.
Hominy Grill, Charleston, S.C.
Located in downtown Charleston, Hominy Grill, located in a onetime barbershop, features chef/owner Robert Stehling’s classic Lowcountry cooking, served with relaxed, at-home feel. Don’t miss his stone-ground grits, house-made sausage, or rich Southern-style desserts like buttermilk pie or butterscotch pudding.
Reef, Houston, Texas
Peer into Reef’s buzzing open kitchen to watch renowned chef and devoted Houstonite Bryan Caswell expertly craft elegant, fresh seafood dishes that show his patrons the true meaning of Southern coastal culture. Caswell grew to fame under culinary greats like Charlie Palmer, Alfred Portale, and Jean-Georges Vongerichten. Thoughtful touches, such as presenting the lump crab lollipop with claw intact, express Caswell’s devotion to the ocean.
Eugene, Atlanta, Ga.
Eugene pays homage to those who grow the local produce they use right on the menu. The list typically includes around two dozen farms, dairies, and even elementary school gardens, and pays tribute to the ingredients by altering them as little as possible while making everything in the kitchen from scratch. Named as one of Food and Wine‘s Best Chefs of 2009, Linton Hopkins offers refined dishes, such as his wild mushroom tasting plate, that come from the ingenuously rustic roots he describes as “folkways meeting Escoffier.”
The Fearrington House Restaurant, Fearrington Village, N.C.
The Fearrington House Restaurant has kept its AAA Five Diamond rating for 16 years and is the only restaurant of its caliber to receive Green Certification from the Green Restaurant Association. Executive chef Colin Bedford offers a highly refined blend of classical French and New American cuisine, inspired by his commitment to environmental sustainability. Unsurprisingly, it was also mentioned in our list of 10 Inns Worth Dining In.
Michael’s Genuine Food & Drink, Miami
According to Michael Schwartz, winner of the 2010 James Beard Award for Best Southern Chef, the most important thing you can take away from dining at this New York Times Top 10 establishment is: Know Your Source. The restaurant procures its Old World rustic-breed chickens, for instance, from North Carolina’s Joyce Foods, the only producer of Label Rouge poultry in the U.S.; heirloom tomatoes figure not only on the menu (more than once), but as decor in the minimalist dining room.
The Barn at Blackberry Farm, Walland, Tenn.
The cuisine is so emblematic that it has inspired a new category — Foothills Cuisine, a term that has actually been copyrighted. Truly farm-to-table, the Barn uses the farm estate’s produce and products for a dynamic menu of Smoky Mountain regional dishes with a global flair.
Quinones at Bacchanalia, Atlanta
Consistently considered one of best restaurants in Atlanta, the dining room at Quinones, adjacent to the older and also acclaimed Bacchanalia, has only 11 tables. The menu, which changes daily, boasts a collection of dishes that mixes modern and classic Southern cuisine, with the results skillfully prepared.
Lonesome Dove, Fort Worth, Texas
At the premier establishment from renowned cowboy-chef Tim Love, the culinary style is what Love calls “Urban Western Cuisine”. This translates to Texas-style meat and potatoes with an edge of sophistication. Located in the historic Stockyards District of Fort Worth, Lonesome Dove proposed a menu featuring large servings of protein — whole fish, cowboy steaks, roasted turkey, and a variety of wild game among them.
Hot and Hot Fish Club, Birmingham, Ala.
Christopher and Idie Hastings, the chef-owners of Hot and Hot Fish Club, located in a historic building on Birmingham’s Southside, pride themselves on crafting what they call “memory cuisine”, using simple ingredients to create dishes that trigger a sense of nostalgia in their diners. Fish is — no surprise — the specialty, but vegetables picked at the optimum point and top-quality meat and poultry are also treated with respect and skill.
McCrady’s, Charleston, S.C.
McCrady’s is an establishment richly steeped in Charleston history, residing in a structure, built in 1788, that’s listed on the National Register of Historic Places and Landmarks. Juxtaposed against the staid surroundings, the menu at McCrady’s is anything but traditional, though chef Sean Bock, who received the James Beard award for Best Chef Southeast in 2010, weaves touches of Southern tradition into the otherwise highly modern cuisine. The bar has become known for its specialty pre-Prohibition-style cocktails.
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Porter House Breakfast Burritos
We love breakfast here in the Porter House. So much so that sometimes we have it for dinner. I Know Right. Anywho, Being a Chef, a Baker and a Foodie I loathe the Food Network. And one of my all time faves is Ree Drummond A.K.A Pioneer Woman. So when you combine Ree Drummond + Breakfast together you get AWESOMENESS! That’s where the Breakfast Burrito comes into play. Now dont get me wrong Ree’s recipe is great, but I think it takes a lot of time. So like always I remixed it and you know what Sweetie and I love my version just as much. And it’s quick & easy!
INGREDIENTS
1 lb. Mild Pork Sausage
1 Pkg. Simply Potatoes Hash Browns
8 to 12 Large eggs
1/4 cup milk
2 cups of shredded cheese
1/2 onion, diced
1/2 bell pepper, diced
salt and pepper to taste
1 to 2 pkg. flour (burrito size) tortillas
INSTRUCTIONS
1. Saute diced onions and bell peppers.
2. Add ground sausage to onion/pepper mixture. Brown until done; Drain on a paper towel.
3. Cook hash browns in the same pan.
4. While the hash browns are cooking – In a large mixing bowl, whisk eggs, milk, salt and pepper.
5. Now add the browned sausage mixture back to the pan with the cooked hash browns.
6. Next add the eggs to the sausage mixture and cook until the eggs are done, stirring gently.
7. After eggs are done & everything is incorporated – lay a tortilla on a flat surface. Place egg mixture in the middle of tortilla. Top with cheese. Fold both sides inward. Next fold over the end closest to you and begin to roll into a burrito.
8. Serve with salsa, sour cream, or plain. Your choice.
*Chef’s Note – This recipe makes alot of burritos. So for the extra leftovers wrap them individually in plastic wrap and place in a freezer ziploc bag. When you are ready to eat one just take it out and warm it up in the microwave. Perfect for that Breakfast On The Go!
Source: Pioneer Woman
Put The Lime In The Coconut Cupcakes
INGREDIENTS
for the Key Lime curd:
2 eggs
1 egg yolk
2/3 cup sugar
1/4 cup Key Lime juice, fresh or bottled
4 TBSP unsalted butter, at room temperature, cut into chunks
for the coconut cupcakes:
1 box white cake mix
1/4 c. oil
3 eggs
1 (8 oz.) carton sour cream
1 (15.5 oz) can cream of coconut
for the frosting:
8 oz. cream cheese, room temperature
5-6 cups powdered sugar
4 TBSP milk
Angel Flake coconut
INSTRUCTIONS
Make the Key Lime curd:
In a small, heavy-bottomed saucepan, whisk together the eggs, egg yolk and sugar for one minute. Whisk in the Key Lime juice until well combined.
Place the mixture over medium-low heat and whisk constantly until thickened, about 10-12 minutes. Remove from heat and whisk in the butter, one chunk at a time until melted and incorporated.
Pour the mixture through a fine-mesh sieve into a bowl. Let cool slightly. Press a piece of plastic wrap onto the curd and place in the refrigerator overnight.
Make the cupcakes:
Line 28-30 muffin cups with liners. Preheat oven to 350.
With an electric mixer, mix all of the ingredients on low speed until combined. Scrape down the sides and bottom of bowl. Increase speed to medium-high and beat for 2 minutes.
Scoop into cupcake liners and bake 18-20 minutes, or until the cupcakes spring back when touched lightly with a finger. Cool in the pan 10 minutes, then remove and cool completely on wire racks.
Make the frosting:
In a bowl of an electric mixer, beat the cream cheese until softened and fluffy. Add 5 cups of powdered sugar and the milk. Beat on low until combined, then on medium until smooth and creamy. If the frosting is too thin for spreading, add the remaining cup of powdered sugar. Set aside.
Fit a pastry bag with a medium-size tip, such as a Wilton 4B star, and fill with the lime curd. Press the tip into the cooled cupcakes and squeeze. You’ll see the cupcakes plump up…that’s what you want. Stop squeezing, remove the tip and repeat for the rest of the cupcakes.
Top each cupcake with a generous amount of frosting and smooth with an offset spatula. Sprinkle on the coconut. Serve immediately, or store the cupcakes in the refrigerator and let them sit at room temperature for several minutes before serving.
*CHEF’S NOTE – The lime curd will fill about 16-18 cupcakes; Leave some unfilled for people who are afraid of “curd.”
Source: Huffington Post
Cinnamon Roll Coffee Cake
This recipe takes me back to a time when I was a little girl and my mom would buy these Sara Lee Coffee Cakes. We would warm it up and eat it for breakfast or as a after dinner treat. Oh the memories. How I hold them so close and dear to my heart. Love You Mom!
Ingredients
CAKE
3 cups all-purpose flour
1/4 teaspoon salt
1 cup white sugar
4 teaspoons baking powder
1 ½ cups milk
2 eggs
2 teaspoons vanilla
1/2 cup butter, melted
CINNAMON TOPPING
1 cup butter, softened
1 cup brown sugar, packed
2 tablespoons flour
1 tablespoon cinnamon
CREAM CHEESE GLAZE
2 oz cream cheese, softened
1 1/2 cups powdered sugar
3 Tablespoons milk (may need more)
1 teaspoon vanilla extract
Instructions
Preheat oven to 350
Step 1: Cake
In a large bowl, sift together the flour, salt, sugar and baking powder. Beat in milk and eggs. Stir in melted butter. Pour the cake batter into a greased 9 X 13 inch pan. Set aside
Step 2: Cinnamon Topping
In a medium bowl, mix together all of the cinnamon topping ingredients until creamy. Drop spoonfuls of the cinnamon topping mixture on top of the batter. Use a knife to swirl the cinnamon mixture into the batter. Bake for 20-25 minutes.
Step 3: Cream Cheese Glaze
Make the glaze by mixing all of the glaze ingredients until silky. You may need more milk or more powdered sugar to reach a desired glaze consistency. Insert a toothpick into the cake part to check for doneness. Allow cake to cool for 10 minutes before serving. Drizzle on the cream cheese glaze. Serve warm.
* CHEF’S NOTE – This coffee cake goes perfect with your morning cup of Joe, Hot Chocolate or OJ (my fave). This would also make an excellent brunch dish too! Feelin’ nutty? Just add a cup of finely chopped pecans to the cinnamon filling.
Source: Divas Can Cook
Porter House Italian Salad
Who doesn’t love the Olive Garden? Not anybody I know. Any time we get the chance to go there it is one thing in particular we REALLY look forward to. That lovely bowl of fresh salad and warm garlic breadsticks. Oh I can just taste it now. That’s why I googled the recipe until I found a close replica that I could make at home. May not be exact but it’s pretty darn close. Divertiti! (Enjoy!)
Ingredients
Salad:
1 large head romaine lettuce
slices red onion
black olives
4-6 banana peppers
2 small tomatoes, quartered (I actually used grape tomatoes, cut in half)
½ c. croutons
freshly grated Parmesan cheese
Salad Dressing:
½ c. mayonnaise
1/3 c. white vinegar
1 tsp vegetable oil
2 Tb. corn syrup
2 Tb. Parmesan cheese
2 Tb. Romano cheese
¼ tsp garlic salt – or one clove garlic, minced
½ tsp Italian seasoning
½ tsp parsley flakes
1 Tb. lemon juice
1 tsp white sugar
Instructions
Mix all dressing ingredients in a blender until well mixed. If this is a little too tart for your own personal tastes, add a little extra sugar, but don’t overdo it!
Chill one salad bowl in freezer for at least 30 minutes. Put lettuce in bowl. Place on top of lettuce red onions, black olives, banana peppers, tomatoes, and croutons. Add some freshly grated Parmesan cheese if you like, and add plenty of Salad Dressing on top
* CHEF’S NOTE – Using fat-free mayo and light corn syrup, this dressing is only 34 calories for 2 tbs of dressing!
Source: Vittles Divine
Porter House Broccoli Salad
I absolutely love broccoli. It is definitely my favorite vegetable. So when I was first introduced to this salad it was at our wedding shower; I instantly fell in love. And then it showed up again at a baby shower we attended. That was it; I had to know the recipe. And the rest is history.
Ingredients
8 slices bacon, crumbled
2 heads fresh broccoli, chopped
1 1/2 cups sharp Cheddar cheese, shredded
1 1/2 cups raisins
1/2 large red onion, chopped
1/4 cup red wine vinegar
1/8 cup white sugar
2 teaspoons ground black pepper
1 teaspoon salt
2/3 cup mayonnaise
1 teaspoon fresh lemon juice
Instructions
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, and crumble.
In a large bowl, combine the broccoli, cheese, bacon, raisins and onion. Now in a small bowl prepare the dressing by whisking together the red wine vinegar, sugar, pepper, salt, mayonnaise and lemon juice. Combine dressing with salad and toss until it is well coated. Cover, and refrigerate for 1 hour or overnight. Serve & Enjoy!
* Chef’s Note – Want a little crunch? Add in some of your favorite nuts!
Pepperoni Pizza Quesadilla
So pizza is one of our Top 10 faves in the Porter House. So when I came across this recipe that meshed together two of our faves, Mexican & Pizza; I was all over it. It’s like having the best of two worlds. This recipe also makes for a great appetizer too!
Ingredients
3-4 tablespoons butter, melted
1 garlic clove, minced
1 teaspoon italian seasoning
1 teaspoon parmesan cheese
4 flour quesadillas (8 inch)
shredded mozzarella cheese
pizza sauce
Toppings ( pepperoni, onions, black olives, pineapples, sausage, peppers, etc)
Instructions
Heat grill pan or skillet to medium heat.
Stir together melted butter, minced garlic, italian seasoning, and grated parmesan cheese. Brush tortilla with butter mixture and place buttered side down on grill pan or skillet. Now spread on pizza sauce, cheese, onions and pepperoni.
Cook until buttered side is golden brown. Fold tortilla over and press lightly. Cook for another minute. Remove quesadilla from skillet and lightly brush with the butter mixture again. Sprinkle on parmesan cheese, garlic powder and oregano. Cut into thirds.
Serve with a side salad and your favorite dipping sauces like garlic butter, pizza sauce, cheese sauce, alfredo sauce and/or ranch. Eat & Enjoy!
* Chef’s Note – BYOC (Be Your Own Chef) Let your creativity run wild. Mix and match your favorite pizza toppings to give it a more personal touch. Besides there is no wrong way to eat a pizza. Only your way!
Source: Divas Can Cook
Porter House Black & Blue Salad
I love me some salad. Chef, Cobb, Caesar, House, Black & Blue, Just Salad Point Blank Period. I LOVE SALAD. My only exception is NO RANCH PLEASE. Anything but that, ewww! Anywho whenever we go out to various restaurants I always get a salad. But when there is one that leaves a lasting impression I try to recreate it at home. So today I have for you one of my faves that was recreated from O’ Charley’s Black & Blue Salad. I mean you have your fresh veggies, crumbled blue cheese and a medium done grilled ribeye steak. How can you go wrong? You have to try this one. It is Sooo Good!
Ingredients:
1 8 oz Grilled Ribeye Steak (Medium Done), sliced
1 large bunch leafy green lettuce (about 8 ounces)
1/2 cucumber, peeled & sliced
1 cup cherry tomatoes
1/2 cup blue cheese crumbles, for garnish
1 cup of croutons
Blue Cheese Jam Jar Dressing, recipe follows
Blue Cheese Jam Jar Dressing:
1/2 cup buttermilk
1/2 cup sour cream
1/2 cup blue cheese crumbles
2 tablespoons mayonnaise
1 tablespoon cider vinegar
2 tablespoons chopped fresh chives
1 clove garlic, finely minced
Kosher salt and freshly ground black pepper
Instructions
Wash all veggies well (make sure you dry the lettuce when finished). Peel and slice 1/2 of a cucumber, set aside. Next roughly chop the lettuce. Add all veggies to a large bowl.
Now add the buttermilk, sour cream, mayonnaise, vinegar, chives, garlic, blue cheese , salt and pepper to taste to a 2 cup mason jar. Cover with the lid and shake until well combined.
Drizzle about 1/2 cup (or more) Blue Cheese Jam Jar Dressing onto veggies . Toss well with tongs.
Top salad with blue cheese crumbles, croutons and sliced Ribeye steak. Serve with the extra dressing on the side.
I Am Lady Fab 