Just Shut Up and Eat It- Porcupine Press

23/07/2024

12/07/2024

08/07/2024

🍉🍇 Watermelon Kiwi and Green Grape Salad 🍇🍉
Ingredients:
3 cups watermelon, cubed
3 kiwis, peeled and sliced
2 cups green grapes
Fresh mint leaves, chopped (optional)
Juice of 1 lime
1 tablespoon honey (optional)
Instructions:
Prepare the Ingredients

Cube the Watermelon: Start by cubing the watermelon into bite-sized pieces.
Peel and Slice the Kiwis: Peel the kiwis and slice them into rounds or halves.
Wash the Green Grapes: Rinse the green grapes thoroughly.
Combine the Ingredients

Mix the Fruit: In a large bowl, combine the cubed watermelon, sliced kiwis, and green grapes.
Make the Dressing

Prepare the Dressing: In a small bowl, mix the lime juice and honey (if using) until well combined.
Dress the Salad

Drizzle the Dressing: Drizzle the lime juice mixture over the fruit salad.
Toss the Salad: Toss gently to ensure all the fruit is coated with the dressing.
Garnish

Add Fresh Mint: Sprinkle with chopped fresh mint leaves for an extra burst of freshness (optional).
Serve

Chill and Serve: Serve immediately or chill in the refrigerator for 15-30 minutes before serving to let the flavors meld together.

08/07/2024

Today, let us pause to remember a magnificent culinary hero of the South, Mrs. Eugenia Duke. In 1917, Mrs. Duke began selling sandwiches to the soldiers stationed at Camp Sevier, near her home in Greenville, South Carolina. The sandwiches were a hit and her business soared, primarily because of her amazing homemade mayonnaise.
Today, Duke mayonnaise is the 3rd largest mayonnaise brand in the United States (behind Hellmann's and Kraft). Its popularity was at first largely limited to the South but in 2017, Duke's mayonnaise became available throughout the U.S. and also in New Zealand, Australia and the Middle East.
Duke’s is incomparable, of course, and the quality of our lives would be greatly diminished without it.
Here’s to you Mrs. Duke! 😊

01/07/2024

🍉 Watermelon Fries with Coconut Lime Dip

Ingredients:

Watermelon: 1 small, cut into fry shapes
Greek yogurt: 1 cup
Coconut milk: 2 tablespoons
Lime zest: 1 teaspoon
Honey: 1 tablespoon

Directions:

Slice the watermelon into fry-like shapes.
In a small bowl, mix Greek yogurt, coconut milk, lime zest, and honey.
Serve the watermelon fries with the coconut lime dip.

Prep Time: 15 minutes
Kcal: 70 per serving

Tips:

Chill the watermelon fries before serving for an extra refreshing snack.
Add a sprinkle of chili powder to the watermelon for a spicy kick.
A fun and healthy snack that's perfect for summer gatherings. The sweet and tangy coconut lime dip complements the juicy watermelon perfectly.

28/06/2024

Fried Pineapple 🍍 Rings with Creamy Coconut 🥥 Dipping Sauce

Ingredients:
8 pineapple rings
1 cup pineapple juice
1 1/2 cups all-purpose flour
1 (10-oz.) bag sweetened coconut
2 large eggs
1/2 cup coconut milk
Vegetable oil, for frying
4 oz. cream cheese, softened
1/2 cup powdered sugar
1 tsp vanilla extract
Directions:

Soak Pineapple: Place pineapple rings in a medium bowl. Cover with pineapple juice and let soak for at least 1 hour. Drain and pat pineapple rings dry with paper towels.
Prepare Coating: Place flour in one shallow bowl and sweetened coconut in another shallow bowl. In a third shallow bowl, whisk together eggs and coconut milk.
Coat Pineapple: Working one at a time, dip each pineapple ring in the flour, shaking off excess. Then dip in the egg mixture, allowing any excess to drip off. Finally, press into the coconut to coat evenly.
Fry Pineapple: In a deep, heavy-bottomed pot, add enough vegetable oil to come 1 inch up the sides. Heat the oil to 350°F (175°C). Fry the pineapple rings in batches, cooking until golden brown, about 1 minute per side. Remove using a slotted spoon and drain on a paper towel-lined plate.
Make Dipping Sauce: In a medium bowl, combine softened cream cheese and powdered sugar until smooth. Add 1 teaspoon of vanilla extract and mix until combined. Add a little coconut milk, 1 teaspoon at a time, until desired consistency is reached.
Serve: Serve the fried pineapple rings warm with the creamy coconut dipping sauce on the side.

28/06/2024

Ingredients:For the Topping:1/2 cup unsalted butter, melted1 cup packed brown sugar1 can (20 ounces) pineapple slices in juice, d

27/06/2024

Tomato gravey cooked in cast iron skillet. First cooked bacon in the skillet & then used the grease to make the gravey. ** I just can not believe all the comments on this simple meal. Its a Southern thing.** Recipe added: cook your bacon, then pour off all bacon grease till just the bottom of skillet is covered. Lower heat to med-low. Sprinkle 3-4 Tablespoons of Self Rising flour on top & stir, stir, stir. Stir till light brown. When brown as you want it to be add 1/2C water & stir like crazy till well combined. When well combined, add 1 can of diced tomatoes, salt, & pepper. Stir till well combined. Turn heat off & enjoy.(Some people add milk instead of water. It is NOT a sauce & NOT Spaghetti sauce & NOT for pasta. It's for biscuits, toast, rice, &/or taters. Many people eat it for breakfast.)

27/06/2024

Reuben Bake

Ingredients:

8 slices of rye bread, cubed
1 pound thinly sliced or shredded corned beef
1 can (14 ounces) sauerkraut, drained and rinsed
2 cups grated Swiss cheese
1 cup Thousand Island dressing

Directions:

Preheat Oven: Preheat your oven to 350°F (175°C). Lightly grease a baking dish to prevent sticking.
Prepare Ingredients: Cube the rye bread slices, shred or thinly slice the corned beef, and drain and rinse the sauerkraut.
Layer Ingredients: Begin by layering half of the cubed rye bread in the bottom of the greased baking dish. Top with half of the corned beef, followed by half of the sauerkraut. Sprinkle half of the grated Swiss cheese over the sauerkraut layer.
Add Dressing: Drizzle half of the Thousand Island dressing evenly over the cheese layer.
Repeat Layers: Repeat the layering process with the remaining ingredients: rye bread, corned beef, sauerkraut, and Swiss cheese.
Finish with Dressing: Drizzle the remaining Thousand Island dressing evenly over the top layer of cheese.
Bake: Cover the baking dish with aluminum foil and place it in the preheated oven. Bake for approximately 25-30 minutes, or until the cheese is melted and bubbly.
Serve: Once baked, remove the foil and allow the Reuben Bake to cool slightly before serving. Cut into squares and serve hot 😋😘

26/06/2024

A D V E R T I S E M E N T Experience the divine taste of our Banana Pecan Caramel Layer Cake, where every layer speaks volumes of ... Read more

19/06/2024

This version of mac and cheese makes the most of fresh summer corn. The silky creamed corn adds richness and sweetness to the traditional pasta side.

09/06/2024

Texas Trash Dip 🧀
This creamy, cheesy Texas Trash Dip is a crowd-pleaser at any gathering. With layers of refried beans, cream cheese, and Tex-Mex flavors, it's perfect for dipping with corn chips and topping with your favorite garnishes.
Ingredients
8 ounce package cream cheese (cubed)
1 cup sour cream
16 ounce can refried beans
4.5 ounce can chopped green chiles
1 package taco seasoning mix (24 grams)
4 cups shredded Tex-Mex cheese blend (divided)
Chopped parsley or cilantro (for garnish)
Chopped or sliced jalapeños (for garnish)
Olives (for garnish)
Tomatoes (for garnish)
Directions
Preheat the oven to 350°F and lightly spray a 9x13-inch dish with cooking spray.
In a large pan over medium heat, melt the cubed cream cheese until it's soft and almost fully melted.
Add the sour cream, refried beans, chopped green chiles, taco seasoning, and half of the Tex-Mex cheese blend. Heat and stir until the mixture is fully melted and combined.
Pour the mixture into the prepared casserole dish and top with the remaining Tex-Mex cheese.
Bake for 20-25 minutes, or until the cheese is melted and bubbly.
Serve hot with desired garnishes such as parsley or cilantro, jalapeños, olives, and tomatoes, accompanied by corn chips.

06/06/2024

04/06/2024

Who doesn’t love spicy cheesesteaks? This recipe is all about bringing that amazing street food vibe right into your kitchen. We’re using thin slices of ribeye steak because it’s super tender and packed with flavor. Trust me, when you bite into this sandwich, you’re going to get why we chose...

04/06/2024

Pineapple Cowboy Candy

Ingredients:
- 3 cups fresh pineapple chunks (about 1/2 inch pieces)
- 1 cup sugar
- 1 cup apple cider vinegar
- 1 tablespoon mustard seeds
- 1 tablespoon chili flakes (adjust to taste)
- 1 teaspoon turmeric powder
- 1 teaspoon garlic powder
- 1 teaspoon ground ginger
- 1/2 teaspoon cayenne pepper (optional, for extra heat)
- 1/2 teaspoon salt

Instructions:
1. Prepare the Pineapple:
- Peel and core a fresh pineapple. Cut it into small chunks, about 1/2 inch in size.

2. Cook the Syrup:
- In a large pot, combine the sugar, apple cider vinegar, mustard seeds, chili flakes, turmeric powder, garlic powder, ground ginger, cayenne pepper (if using), and salt.
- Bring the mixture to a boil over medium-high heat, stirring occasionally to dissolve the sugar.

3. Add the Pineapple:
- Once the syrup is boiling, add the pineapple chunks to the pot.
- Reduce the heat to medium and simmer the mixture for about 10-15 minutes, or until the pineapple is translucent and the syrup has thickened slightly.

4. Jar the Pineapple Cowboy Candy:
- Using a slotted spoon, transfer the pineapple chunks into sterilized jars, packing them in tightly.
- Pour the hot syrup over the pineapple in the jars, leaving about 1/2 inch of headspace at the top.

5. Seal the Jars:
- Wipe the rims of the jars with a clean, damp cloth to remove any syrup residue.
- Place sterilized lids on the jars and screw on the bands until fingertip-tight.

6. Process the Jars:
- Process the jars in a boiling water bath for 10 minutes to ensure they are properly sealed and preserved.
- Carefully remove the jars from the water bath and let them cool completely on a towel or rack.

7. Store and Enjoy:
- Once the jars are completely cool, check the seals. Store the jars in a cool, dark place for at least 2 weeks before eating to allow the flavors to meld.
- Enjoy your Pineapple Cowboy Candy as a sweet and spicy condiment with meats, cheeses, or as a topping for crackers and sandwiches.

29/05/2024

KEY LIME POUND CAKE WITH KEY LIME CREAM CHEESE ICING

Ingredients for the cake:

1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
1/4 cup key lime juice
Zest of 2 key limes
1 teaspoon vanilla extract
Ingredients for the icing:

8 ounces cream cheese, softened
1/4 cup unsalted butter, softened
4 cups powdered sugar
2 tablespoons key lime juice
Zest of 1 key lime
Instructions:

Preheat your oven to 325°F (165°C). Grease and flour a 10-inch bundt pan.

In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.

Add the eggs one at a time, beating well after each addition.

In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.

Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Begin and end with the dry ingredients.

Stir in the key lime juice, key lime zest, and vanilla extract, mixing until just combined.

Pour the batter into the prepared bundt pan and smooth the top with a spatula.

Bake for approximately 60-70 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Remove the cake from the oven and let it cool in the pan for 15 minutes. Then, transfer it to a wire rack to cool completely.

While the cake is cooling, prepare the key lime cream cheese icing. In a mixing bowl, beat the softened cream cheese and butter until smooth.

Gradually add the powdered sugar, one cup at a time, mixing well after each addition.

Stir in the key lime juice and zest, and continue to mix until the icing is smooth and creamy.

Once the cake has cooled, drizzle the key lime cream cheese icing over the top of the cake.

Slice and serve your Key Lime Pound Cake with Key Lime Cream Cheese Icing!

27/05/2024

Brown Sugar Rhubarb Cookies
Ingredients:
1/2 cup unsalted butter, softened
1 cup packed brown sugar
1 large egg
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup fresh rhubarb, diced
2 tablespoons granulated sugar (for sprinkling)
Instructions:
Preheat the Oven:

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Make the Dough:

In a large bowl, cream together the butter and brown sugar until light and fluffy.
Beat in the egg and vanilla extract until well combined.
In a separate bowl, whisk together the flour, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Fold in the diced rhubarb gently.
Shape the Cookies:

Drop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them about 2 inches apart. Flatten each ball slightly with your hand or the back of a spoon.
Add Sugar Topping:

Sprinkle the tops of the cookies with granulated sugar for a bit of extra sweetness and a nice crunch.
Bake:

Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are lightly golden but the centers are still soft.
Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

27/05/2024

Mexican Street Corn Potato Salad
Ingredients:
• 2 lbs russet potatoes, peeled and chopped into 1/2-inch pieces
• 2 teaspoons kosher salt (for boiling potatoes)
• 6 hard-boiled eggs, chopped small (optional)
• 1 cup mayonnaise
• ¼ cup chicken or vegetable stock
• 1-3 tablespoons Cholula hot sauce
• 2-3 tablespoons fresh lime juice (about 1 large lime)
• 1 teaspoon kosher salt (adjust to taste)
• 1 teaspoon sugar (adjust according to taste)
• ¼ teaspoon ground red chili powder
• 1 teaspoon freshly ground black pepper
• 6 large ears of corn, kernels removed
• ¼ cup red onion, finely chopped
• ¼ cup cotija cheese, crumbled
• 2 tablespoons fresh cilantro or parsley, chopped small
Directions:
1. First, toss your potatoes into a pot of boiling water with 2 teaspoons of salt. Cook them until they're soft enough to stick a fork in, about 10 minutes. Then, drain them and let them cool down.
2. In a big saucepan, mix together the mayonnaise, chicken stock, Cholula hot sauce, lime juice, sugar, salt, chili powder, and black pepper. Toss in the corn kernels and warm everything up over medium heat, stirring every now and then until it's all heated through.
3. Dump the cooled potatoes into a large mixing bowl. If you're feeling fancy, throw in those chopped hard-boiled eggs. Pour the warm corn mixture over the potatoes and gently mix it all together until everything's coated.
4. Toss in the chopped red onion, crumbled cotija cheese, and chopped cilantro or parsley. Give it all a good mix.
5. You can serve this salad warm right away or pop it in the fridge to chill before digging in.
Prep Time: 15 minutes
Cooking Time: 15 minutes
Total Time: 30 minutes
Servings: 8 .

18/05/2024

Easy Bruschetta Chicken

Ingredients:

Balsamic Glaze
1 cup balsamic vinegar
⅓ cup brown sugar
Bruschetta Topping
2 cups diced tomatoes
3 garlic cloves minced
½ teaspoon kosher salt
¼ teaspoon fresh ground black pepper
1 tablespoon balsamic vinegar or red wine vinegar
1 tablespoon olive oil
⅓ cup chopped fresh basil leaves
Chicken
4 boneless skinless chicken breasts see notes
4 tablespoons olive oil divided in half
1 teaspoon Italian seasoning
½ teaspoon kosher salt
½ fresh ground black pepper
1 ⅓ cup shredded mozzarella cheese

Instructions:

Combine the balsamic vinegar and brown sugar in a saucepan. Bring it to a low boil and then reduce it to a simmer. Simmer until it is reduced by half; about 10-15 minutes stirring several times. It should be thick enough to coat the back of a spoon.
In a medium bowl gently stir together the diced tomatoes, minced garlic, kosher salt, fresh ground black pepper, red wine vinegar, olive oil, and chopped basil. Taste, and if desired, add more salt and black pepper.
Combine 2 tablespoons olive oil, Italian seasoning, kosher salt, and black pepper in a small bowl. Brush it over both sides of the chicken breasts.
Heat 1 1/2-2 tablespoons olive oil in a large skillet over medium-high heat. Cook the chicken until golden brown on both sides and cooked through. Reduce the heat to medium-low and top each chicken breast with about 1/3 cup shredded mozzarella. Cover the skillet with aluminum foil and let the cheese melt.
Top with the tomato mixture and drizzle with the balsamic glaze. For best results, serve promptly.

16/05/2024

I don't know if you noticed the difference in cake mixes. They used to be 15.25 oz now 13.25 oz. This was posted in a baking group I'm in....
"We’ve talked about the change in the weight of the cake mixes. A friend of mine contacted Betty Crocker about it because a cookie we make with the cake box mix has been flopping lately. Betty Crocker representative called her back and said add 1/4 cup of flour to get it back to original weight. I have not tried it yet but thought I’d share with you all."