My daughter told me about these peanuts not too long ago when she tried some for the first time. I mean she literally sent me a picture and said "you have to make these!" I was like wait, what do you mean deep fried peanuts you eat shell and all? How is that possible? Isn't the shell too tough? Well come to find out, no, it's not. It takes on this crispy/crackly texture that's really pretty darn good.
And I mean deep fried peanuts ... come on ... who could resist? I think the real appeal is the "idea" of it. Not only do you deep fry ’em in the shell, you eat them that way ... shell and all. Who knew?
These were fun to make and really tasty to eat. Don't want to eat the shell, you can simply shell all the peanuts = easy peasy!
RECIPE
Ingredients
Oil for frying
1-2 lbs. green or raw peanuts, in shell
2 tbls Spice Blend (if desired)
Spice Blend
1/4 cup chili powder
2 tbls salt
1 1/2 tbls onion powder
1 tbls ground cumin
1 1/2 tsp paprika
1 1/2 tsp garlic powder
1 1/2 tsp brown sugar
1/2 tsp cayenne pepper
1/4 tsp dry mustard
Method
In a heavy pot, or deep fryer, heat oil to 375 degrees. Submerge peanuts in oil and fry until crispy (about 10 minutes). Drain well and toss with 2 tablespoons of spice blend, or dust with salt if you don't want to use the spice blend.
Serve warm. Peanuts will keep several weeks to a month stored in air tight mason jars or other food storage container.
Cooks note - I used a Fry Daddy deep fryer with fry basket to fry my peanuts. You can also use a heavy bottomed deep frying pan on a stove top. The oil at 375 took the peanuts 10 minutes to cook, but I checked one after 5 minutes and I recommend you do the same as cooking times may vary based on the temperature of your cooking oil.
Original recipe from the Southern Foodways Alliance Community Cookbook
Enjoy,
Mary
© Cooking with Mary and Friends. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Cooking with Mary and Friends with appropriate and specific direction to the original content.
I've seen this recipe from the Restless Chipotle many, many times in the past and every time it pops up in my news feed on Facebook I say "I want to bake that" ... and then it promptly slips my mind again, until it pops into my news feed again.
I recently saw my friend, Diane's, from Canning and Cooking at Home, post where she made it, and it looked so good, I knew I just had to make it myself.
This time when it popped back into my newsfeed I didn't just say "I want to bake that," I posted it on my page and tagged my husband in the post. He's always good for saying "yummm, when?" and when is finally now!
RECIPE
Ingredients
1 envelope yeast or 1 tbls. yeast
1 tsp sugar
¼ cup lukewarm water
Pinch of powdered ginger
2 cups lukewarm buttermilk
⅓ cup honey
¼ cup unsalted butter, melted and cooled so that it is warm to the touch but not hot
1 tsp salt
¾ tsp baking soda
6 cups white bread flour
Method
In a medium sized bowl mix the ginger, sugar, yeast, and warm water. Set aside for 5 minutes or until foamy.
Whisk the buttermilk, honey, salt, and baking soda together and add it to the yeast mixture. Add three cups of flour and mix until smooth, about 3 to 5 minutes on low of a stand mixer. Pour in the butter until it is totally mixed into the batter.
Add the rest of the flour, one cup at a time, keeping mixer on low speed. When dough pulls from the sides of the bowl remove it from the mixer to a lightly floured surface. Knead until elastic and smooth. You can also knead in your mixer according to manufacturer's directions.
Place in greased bowl, turn to grease the top, and cover with a clean tea towel. Allow the dough to rise for 1½ hours, or until double.
Punch down and form into two loaves. Place in greased loaf pans and grease tops. Cover, and allow to rise for 45 minutes, or until it is just about to the tops of the bread pans.
Preheat oven to 400 degrees. Bake loaves for about 30 minutes, covering the loaves with foil part way through the baking time to prevent them from browning too much. Remove loaves from oven and brush with melted butter. Allow to cool in pans for 10 minutes.
Gently run a knife around the edge between the bread and the pan to loosen it. Turn out and cool completely on a rack. Cover the loaves if you want soft crusts.
Enjoy,
Mary
© Cooking with Mary and Friends. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Cooking with Mary and Friends with appropriate and specific direction to the original content.
When I received this recent box of goodies from Farmbox Direct, one of the items inside the box were these organic cranberries from a bog in Cape Cod. I was so looking forward to cooking with them and seeing what I could come up with to really make them shine.
Oh I could have made some standard cranberry sauce, but that was too boring. I wanted something unique, something with pop, something that'd make you say "wow that is amazing!"
Well, I'm happy to report ... I'M IN LOVE WITH THIS JAM. It's sweet and tart, and really tingles your taste buds. It's also very easy, and I mean VERY easy to make.
Served over cream cheese on crackers, or used as an accompaniment to Baked Ham or Roasted Turkey or Chicken it is killer. Ooooo laaaa laaaaaaa, so delicious!
RECIPE
Ingredients
2 cups fresh organic cranberries
1/4 cup red wine vinegar
1 package Sure-Jell powdered pectin
1 tsp. butter (to prevent foaming)
3 cups sugar
Method
Wash cranberries and place in a large sauce pan. Add vinegar, butter and Sure-Jell and bring to a boil over medium-high heat. Stir constantly until berries begin to "pop."
Add sugar all at once and return to a rolling boil over high heat. Boil hard for 1 minute stirring constantly.
Remove from heat, ladle jam into prepared jars leaving 1/4-inch head-space, cover with lids and rings and process 10 minutes in boiling water bath.
Remove jars and allow to cool undisturbed on your kitchen counter-top 24 hours. Store in pantry up to one year. Open jars must be refrigerated.
Yield: 6 - 4 oz. jars or 3 - 8 oz. jar
Enjoy,
Mary
© Cooking with Mary and Friends. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Cooking with Mary and Friends with appropriate and specific direction to the original content.
Easy, cheesy, creamy chicken and broccoli pasta! This dish cooks in 30 minutes or less, making it a great weeknight dinner.
RECIPE
Ingredients
8 ounces sea shells, penne pasta or pasta of your choice
1 small head broccoli, cut into florets
2 tbsp. oil
2 boneless, skinless chicken breasts, cut into 1-inch pieces
2 tbsp. unsalted butter
2 to 3 large cloves garlic
1 (8-ounce) package cream cheese, cut into cubes
3/4 cup grated Monterrey Jack or Sharp Cheddar cheese, plus more for serving
Salt and pepper to taste
Method
Bring a large pot of heavily salted water to a boil. Stir the penne into the boiling water and cook according to the pasta package directions, or about 8 minutes, until al dente adding broccoli florets during last 2-3 minutes of cooking time. Scoop out 2 cups of the cooking water and set aside. Drain the noodles and broccoli (do not rinse) and return to the pasta pot, stirring in 1 tbsp. butter. Cover and keep warm.
While the pasta is cooking, heat the oil in a large sauce pan over medium-high until sizzling. Pat the chicken dry and cook until browned on both sides and cooked through. Remove and keep warm.
Add remaining 1 tbsp. butter to the sauce pan. Once melted, add the garlic and cook for 20 to 30 seconds. Add the cream cheese and stir until melted and smooth. Whisk in 1 cup of the reserved pasta water, a little at time, until smooth, followed by the Monterrey Jack or sharp Cheddar.
Stir the cooked cut-up chicken with the noodles and broccoli and pour the sauce over all tossing to coat. If it's not quite creamy enough, or too thick, add a little of the remaining pasta water. Taste and adjust seasoning. Serve immediately.
Yield: 4-6 servings
Enjoy,
Mary
© Cooking with Mary and Friends. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Cooking with Mary and Friends with appropriate and specific direction to the original content.
A quick, easy, and hearty soup served over steamed rice. This soup tastes like stuffed cabbage rolls but without all the work. Delicious enjoyed with some cornbread or biscuits.
RECIPE
Ingredients
1 small head cabbage, cored and roughly chopped
1 lb. ground beef
1 - 16 oz. jar petite diced tomatoes
2 - 32 oz. jars chicken or turkey bone broth or stock
1 - 6 oz. can tomato paste
1 large onion, chopped
2-3 tsp. garlic powder
2 tsp. course-ground black pepper
2 tsp. ground cumin
1 tbls. chili powder
1 tsp. pepper flakes
1 -2 tsp. hot sauce
1 tsp. salt
4 cups cooked rice; reserved and set aside to serve with soup
Method
In a large stock pot, brown ground beef with chopped onions; drain grease if necessary.
Add all remaining ingredients (except rice) and bring to a gentle boil. Reduce heat, taste and adjust seasonings.
Simmer 45 minutes or until cabbage is soft. Serve soup over hot cooked rice.
Yield: 6-8 servings
Enjoy,
Mary
© Cooking with Mary and Friends. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Cooking with Mary and Friends with appropriate and specific direction to the original content.
