EASY ENTERTAINING BLOG

Blueberry Cobbler

Posted on Mar 3, 2014 in BLOG, CATERING BLOG, EASY ENTERTAINING BLOG, JUST FOR FUNBLOG, KATHY G'S RECIPE INDEX, MUST CLICK FOR BLOG LANDING PAGE, RECIPES BLOG

Blueberry Cobbler

Yield = 6 Servings Filling Ingredients:  1 Stick Butter 1 tsp. Lemon Juice 4 C. Fresh Blueberries, rinsed and drained 1 C. Sugar Topping Ingredients: 1 C. Self-rising Flour 1 C. Sugar 1 tsp. Vanilla Flavoring 1/2 C. Milk **Accompaniment: Fresh whipped cream or vanilla ice cream Filling Directions: Preheat oven to 375°F. Place the butter in an 8 x 8-inch square glass baking dish (no substitutes), and melt the butter in the microwave. In a mixing bowl, combine lemon juice and blueberries. Add the sugar and mix well. Add the blueberry mixture to the baking dish with the melted butter. Do not stir. Topping Directions: Combine all of the topping ingredients in a small bowl. Pour this mixture over the blueberries and bake 45 minutes, or until brown. **This recipe is also good for apples, blackberries, and...

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Mushroom Polenta

Posted on Jan 22, 2014 in BLOG, CATERING BLOG, EASY ENTERTAINING BLOG, KATHY G'S RECIPE INDEX, MUST CLICK FOR BLOG LANDING PAGE, RECIPES BLOG

Mushroom Polenta

Ingredients: 4 c. Water 1 c. Heavy Cream 2 tbs. Butter 3/4 c. Grated parmesan 1 c. Polenta 1 c. Sliced Shitake Mushrooms 1 c. Sliced Oyster Mushrooms 1 c. Sliced Criminis Mushrooms 1 c. Sliced Portobello Mushrooms 1 tsp. Garlic, chopped fine 1 tbsp. Shallots, chopped fine 3 tbsp. Marsala Wine 2 tbsp. Olive Oil 2 tbsp. Fresh Herbs (Parsley, Rosemary, Thyme) Directions: In a heavy bottom saucepan, combine Water, Heavy Cream, and Butter.  Bring to a boil. Reduce heat to simmer and whisk in Polenta.  Stir constantly until mixture thickens (about 10 minutes). Add Parmesan and season with Salt and Pepper to taste. On low heat, heat Olive Oil in sauté pan and add Garlic and Shallots.  Stir occasionally so Garlic won’t burn.  Cook until Shallots are translucent and add Butter. Once Butter is melted, combine all Mushrooms in pan and cook until tender, about 5-7 minutes. Add fresh Herbs and Marsala.  Simmer for 2 minutes and season with Salt and fresh Pepper. To serve, top the Polenta with the Mushroom mixture and a sprinkle of Parmesan. We serve ours in a Cosmo glass for a fun, modern look!...

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Lobster Mac N’ Cheese

Posted on Jan 22, 2014 in BLOG, CATERING BLOG, EASY ENTERTAINING BLOG, KATHY G'S RECIPE INDEX, MUST CLICK FOR BLOG LANDING PAGE, RECIPES BLOG

Lobster Mac N’ Cheese

Ingredients:  1 lb. Ridged Elbow Macaroni 1 qt. Milk ¼ lb. Butter ½ c. Flour 2 ½ c. Grated Parmesan 2 c. Sharp White Cheddar 1 lb. Lobster Meat, cooked Salt Pepper 1 Tbs. Lobster Base (optional) Ingredients for Bread Crumbs: 2 c. Panko ½ c. Grated Parmesan ¼ c. Melted Butter Directions: Preheat oven to 350 degrees. Grease a 9×13 casserole dish. Cook Pasta according to directions on the package. Drain well. Heat Milk in a saucepan. Heat Butter until melted and add Flour. Whisk for 2 minutes and slowly add to Milk, stirring constantly until smooth. Add Parmesan and Cheddar to sauce. Stir until smooth. Add Salt and Pepper to taste. Add cooked Lobster Meat and combine with Pasta. Pour into a 9×13 casserole dish. Combine Bread Crumbs, Parmesan and Butter. Sprinkle over Macaroni evenly. Bake at 350 degrees for 25-30 minutes or until golden...

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Southern-Style Chicken & Waffles

Posted on Jan 16, 2014 in BLOG, CATERING BLOG, EASY ENTERTAINING BLOG, JUST FOR FUNBLOG, MUST CLICK FOR BLOG LANDING PAGE, RECIPES BLOG

Southern-Style Chicken & Waffles

Ingredients: Raw, Boneless, Skinless Chicken Breasts Egg Wash: Eggs & Buttermilk Seasoned Flour: Flour, Salt, Pepper, Paprika Oil Waffles (Frozen or Homemade) Waffle Toppings Chicken Directions: Fill your Fry Daddy or deep fryer up with Oil and heat it. Cut your Chicken Breast into Strips. Sprinkle Flour over each Chicken Strip. In a shallow pan, stir together Buttermilk and Eggs to create an Egg Wash. In a separate pan or bowl, mix Flour, Salt, Pepper and Paprika to create a Seasoned Flour mixture. Dredge each piece of Chicken in the Egg Wash. Completely cover the wet Chicken with the Seasoned Flour. Carefully drop your Chicken into your hot Oil filled Fry Daddy or deep fryer. Waffles: Buy them frozen or use your favorite recipe or quick mix to make them in a waffle maker! **You can even fill your waffles with fresh Fruit, Cinnamon, Chopped Nuts or Chocolate Chips. Making it a Masterpiece: After topping your Waffles with your Fried Chicken, it’s time to make this dish into a delicious masterpiece. Some of our favorite Chicken & Waffle toppings include: Raspberry Syrup, Honey Butter, Maple Syrup, Cinnamon Butter, Fresh Berries, Whipped Cream and Warm Nutella. Other topping ideas include Peach Chutney, Peanut Butter, Blackberry Jam, Chocolate Chips, Raspberry Sour Cream, Caramel Sauce and Orange Marmalade…the possibilities are...

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Classic New Orleans Bread Pudding

Posted on Jan 2, 2014 in BLOG, CATERING BLOG, EASY ENTERTAINING BLOG, HOLIDAY CHEER BLOG, KATHY G'S RECIPE INDEX, MUST CLICK FOR BLOG LANDING PAGE, RECIPES BLOG

Classic New Orleans Bread Pudding

Ingredients: 6 Oz. Baguettes 6 Oz. Croissants 1 C. Sugar 6 Eggs 1 Qt. Heavy Cream 1 Tbs. Vanilla Extract 1/2 Tsp. Cinnamon Raisins Chocolate Chips Directions: **The night before: Cut Baguettes and Croissants into cubes and place them at the bottom of your 9X13 Pyrex baking dish. Your dish should be 3/4 full with bread. Heat Sugar and Heavy Cream in a pot on the stove until Sugar dissolves. Take the pot off of the heat and stir in the Cinnamon and Vanilla Extract. In a medium bowl, whisk the Eggs together. Temper the Eggs into the Hot Cream mixture. Pour the combined mixture over the cubed bread and toss with Raisins and Chocolate Chips. Cover and refrigerate overnight. Day of: Preheat your oven to 325 degrees. Wrap the dish in parchment paper and foil. Place the dish in a water bath and bake for 1 hour or until set. Uncover and bake for 15 more minutes to brown the...

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Asparagus Bread Pudding

Posted on Jan 2, 2014 in BLOG, CATERING BLOG, EASY ENTERTAINING BLOG, KATHY G'S RECIPE INDEX, MUST CLICK FOR BLOG LANDING PAGE, RECIPES BLOG

Asparagus Bread Pudding

Ingredients: 1 lb. French Bread 1 lb. Asparagus 12 Eggs 4 C. Whole Milk 2 Tsp. Salt 1 Tsp. Ground Black Pepper 2 C. Gruyere Cheese, Grated 2 C. Swiss Cheese, Grated 1 C. Parmesan Cheese, Grated 1/3 C. Fresh Chives, Chopped 1/3 C. Fresh Parsley, Chopped Directions: **The night before: Cut French Bread into 1 1/2 inch pieces and lay it on baking sheets. Let it sit uncovered overnight to let the bread dry out. Preheat the oven to 375 degrees. Cut the Asparagus into 1 1/2 inch pieces. Boil the Asparagus in  a medium pot on the stove until it is crisp-tender (about 3-4 minutes). Drain the Asparagus and rinse it under cold water. In a large bowl, whisk Eggs, Milk, Salt and Pepper. In a medium bowl, mix Cheeses and Herbs. Place half of the bread pieces in a glass 9×13 baking dish. Sprinkle half of the Asparagus over the Bread. Next, sprinkle half of the Cheese and Herb mixture over the Asparagus. Pour half of the Egg mixture over the Cheese and Herb mixture. Repeat with the remaining ingredients. Let it stand for about 20 minutes. Use a spatula to press on the bread pieces, submerging them into the liquid mixtures. Cover and bake the Bread Pudding in a water bath for about 45 minutes or until it is brown and...

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