cajun chicken salad
Posted: January 30, 2024 Filed under: salads, sandwiches, The Best Of The Best Recipes | Tags: black pepper, chicken, corn, garlic powder, green onions, mayonnaise, onion powder, oregano, paprika, red bell pepper, salt, thyme Leave a comment
Ragin’ Cajun Delicious
Being that I’m a little shy around seafood I haven’t had a lot of close encounters with cajun food. Hats off to étouffée, gumbo, crawfish and the like.
But that’s not really fair because the more I read about cajun dishes, the more I realize I do like many of them. Howdy, red beans and rice, dirty rice, jambalaya. See a common thread here? Starches are my DNA!
After one bite of this cajun chicken salad I was hooked so let’s add this to my “yes” list. In fact it’s more of a must-have and my newest add to the “best of the best” shortlist (category at right). This is a flavorful wildly textured salad that had me enjoying it on crackers, celery ribs, “from a fork,” and of course my very own cajun chicken salad sandwich.
This recipe appeared at San Antonio’s KMOL.com (now WOAI) way back in 2001. The recipe came to me from my Cousin Julie’s kitchen where it was tucked away in her recipe drawer until it caught my eye in 2018 and I snapped a picture to bring it to my kitchen. I’ve written about my Cousin and Fellow Foodie Julie several times here at Betty’s Cook Nook and I could literally taste why she had curated this recipe – it’s remarkably delicious and great for impressing others!
Foodie Tips
❤ Do Not Miss This Tip: Early in the preparation for this dish’s signature spice mix, Joe and I learned it makes a ton of the stuff! I joked that since this came from Central Market Foodie Kathy Gottsacker this must have been how much cajun spice they made to serve an entire CM store of chicken salad lovers each day! If you don’t have a lot of the spices – or don’t want cajun spices leftovers – you can reduce the amounts shown below easily by 75% with enough left over. In retrospect I’m glad we have the extra special spice mixture – just be prepared you won’t be using all of it making this recipe just one time.
❤ Chicken salad is about as versatile as the nacho chip. You can enjoy it with a multitude of sidekicks beyond a sandwich or celery rib including scooped atop your favorite greens or sliced cucumber rounds, inside a pita or lettuce wrap, via a crispy tostada, toasted croissant – even plussed-up with penne pasta for a 2-in-1 salad to remember. #GoTeamCarbs!
❤ One of our favorite ways to roast and char a pepper (bell, poblano, hatch, etc.) is to do so right from the gas range/grill. Roasting elevates the flavor, caramelizes the sugars to concentrate their sweetness, and gives it an extra special touch of smokiness. To do so place your pepper over medium/medium-high flame. Rotate the pepper with tongs as charring is visible. When the pepper is blackened (about 4-5 minutes) remove it and place it in a paper bag for 5-10 mins. Remove it from the bag and the skin should be easy to remove with a knife. Remove the stems and seeds and you’re ready to enjoy your very own smoky roasted pepper!
❤ A shortcut for roasted corn is to buy it already roasted! Trader Joe’s or your local market likely sells frozen roasted corn. You can just pop it in the oven for a few minutes and voilà! If you don’t mind the extra TLC pop your corn on the gas grill using your favorite roasting method (there are so many)!
i. Time
About 30 minutes plus time to chill the salad (if desired)
ii. Ingredients
for the cajun spice mix: (see tip above)
8 tablespoons | paprika
2 tablespoons | cayenne pepper
5 tablespoons | black pepper, freshly cracked
6 tablespoons | garlic powder
3 tablespoons | onion powder
6 tablespoons | salt
2 ½ tablespoons | dried oregano
2 ½ tablespoons | dried thyme
for the chicken salad:
1 | roasted chicken, shredded or diced (about 4 cups)
2 cups | yellow corn, roasted
1 cup | red bell peppers, roasted then chopped
2 teaspoons | cajun spice mix (from above)
¾ cup | mayonnaise (fresh if you can)
1 cup | green onions, cut on bias (a 45-degree angle)
iii. What To Do
1. Ahead of time you can prepare the spice mix, roasted chicken, roasted corn and roasted red bell peppers.
2. Place the prepared ingredients in a large bowl and combine.
3. In a small-sized bowl combine the spice mix and the mayonnaise to make this dish’s “special sauce.”
4. Add the mayonnaise-spice mix to the chicken mixture. Add the green onions and gently mix.
5. Chill until you’re ready to enjoy from your chosen serving addition (greens, bread, etc.).
Yield: 6-12+ Servings, depending on size of your appetite and your willingness to share
Betty’s Son
Founder and “Nostalgic Food Blogger” of Betty’s Cook Nook
A scan of the original cajun chicken salad recipe as it came into my possession
11/30/21Presidente Brandy
playboy chili
Posted: September 26, 2020 Filed under: casseroles and one-dish meals, meats poultry and fish | Tags: bay leaf, beef stock, black pepper, cayenne, cheddar cheese, chili powder, corn bread, crackers, cumin, flour, fritos, garlic, green bell pepper, green onions, ground beef, olive oil, oregano, paprika, pinto beans, red pepper flakes, salt, sour cream, sugar, white onion Leave a comment
Playboy Magazine: I Read It For The Recipes
In a bygone era when I was far too young to know what Playboy Magazine was, someone in the family scored this chili recipe. Mom hand wrote the original recipe (the scan is below) so the magazine owner must have dictated it to her. I nominate my Dad or my older brother Tim.
So after returning home after a long September Saturday of shopping for new Halloween graveyard additions, Joe and I decided that despite it being 90 degrees there was no better way to kick-off fall in Texas than with a bowl of chili. So into Mom’s cookbook my fingers strolled until they landed on this ol’ recipe. There’s no telling when this chili was last made but I can tell from the yellowed, stained paper that this recipe was used more than a few times.
While this Playboy Chili recipe isn’t my tried, true and award-winning Kiker’s Kicker Pot Licker Chili, it packed a lotta punch.
Foodie Tips
❤ Some people just see a chili recipe. I see a recipe that’s a glorious gateway to the belly! You can put chili on more than just a spoon – try it on nachos, chili baked potatoes or what’s better than chili and eggs? Not much! I can picture my Dad enjoying chili and eggs right this very minute with eyes as wide as dinner plates and a smile bigger than Texas.
If you decide to make chili baked potatoes (I wildly recommend), don’t just microwave the potato – that’s far too easy. Take a delicious tip from this blue cheese bacon potato recipe – slather the potatoes with shortening, wrap ’em in foil, and bake ’em in the oven for about an hour. The end result? The softest, most delicious baked potato you’re likely to encounter! After all a baked potato is just that – otherwise we should call them nuked potatoes!
Over The Lips… Past The Gums… Watch Out Belly Here It Comes!
❤ Important Lesson: Not since I learned why bagged grated cheese is inferior to freshly grated cheese (goodbye, wood pulp) have I realized that when making chili, plain ol’ ground beef is inferior to coarse ground beef. Why? I find that the typical ground beef often breaks down into more of a grainy mush than a hearty, bold consistency which is a chunky must when beef is the featured ingredient like when in a bowl of chili. Sadly my local grocery stores were out of coarse ground chili beef, so I resorted to the mundane. Note: You can ask your butcher to prepare it fresh for you.
❤ The typical sidekicks for the Kiker family bowl of chili include shredded cheddar cheese, Nabisco saltine crackers, corn bread, Fritos, sour cream and chopped green onions (to name a few).
Let’s Spice Things Up
i. Time
Total prep: About 90 minutes.
ii. Ingredients
2 pounds | coarse ground chili beef
½ cup (or less) | olive oil
1 cup | white onion, minced (Mom would likely chop or dice)
1 tablespoon | fresh garlic, minced (I used 5 cloves)
1 large | green bell pepper, minced (or chopped/diced)
1 large | bay leaf (I used 2)
1 teaspoon | oregano
3 tablespoons | chili powder
1 teaspoon | cumin
¼ teaspoon | cayenne
½ teaspoon | fresh cracked black pepper
1 teaspoon (or to taste) | kosher salt
1 tablespoon | paprika
½ teaspoon | red pepper flakes (aka crushed red pepper)
3 tablespoons | flour
1 ½ quart | beef stock
2 teaspoons | sugar
¼ cup (about 10) | cracker crumbs
1 cup | pinto beans, drained
to serve | your favorite sidekicks (see suggested ideas above)
My Favorite Part… The Bay Leaves
iii. What To Do
1. In a large pot over medium-high heat, sauté the meat in the olive oil.
2. Add the onions, garlic, green pepper, bay leaves, oregano, chili powder, cumin, cayenne pepper, pepper, kosher salt, paprika, and red pepper flakes. Whew!
3. Stir things well and sauté, covered, about 5 minutes.
4. Stir in the flour; blend well. Add the stock and bring to a boil. Reduce heat and simmer uncovered for 1 hour.
Note: I noticed at this stage the chili was a little too oily for my liking which is why I think you can totally dial back on the olive oil (noted above).
5. Stir in the sugar, cracker crumbs and the drained beans. Simmer 10 minutes longer.
6. Serve with your favorite sides/toppings.
Leftovers store well in the fridge or they may be frozen for impromptu meals when that cold front blows in and you’re in a flurry for some chili.
Betty’s Son
Founder and “Nostalgic Food Blogger” of Betty’s Cook Nook
A Scan Of Mom’s Playboy Chili Recipe
Ever since watching the 1989 hit When Harry Met Sally I can’t see the word “paprika” without thinking of the funny paprikash scene. “Paprikash” is a popular Hungarian paprika chicken dish. Enjoy the clip!
Another View Of Le Chili Potato
pimiento cheese
Posted: December 31, 2018 Filed under: appetizers, sandwiches, sides | Tags: cayenne pepper, cheddar cheese, cream cheese, green onions, mayonnaise, monterrey jack cheese, paprika, red bell pepper, yellow onion Leave a comment
Pimiento Cheese: A Texan’s North Star
Whether you enjoy it as a side dish or a main course, there’s one recipe that’s an essential for the southern foodie – pimiento cheese!
Ironically my Mom “Betty’s” cookbook didn’t contain a pimiento cheese recipe… likely because making the stuff was a culinary instinct for my Texas born and bred Mom – the recipe was memorized.
I interviewed my family (Jennifer!) and friends and curated the recipe below which makes a nice staple for your kitchen or as a gift for friends. Whether you serve pimiento cheese from a china plate or at a tailgate, “P.C.” is one dish that’s an undisputed crowd pleaser.
Pimento vs. Pimiento?
Pretty much my entire adult foodie life I’ve been plagued with how pimiento is spelled. I’ve often heard it referred to as “pimento” (3 syllables) or “pimiento” (4 syllables). Pimiento appears to be the correct spelling according to the Southerners Bible, Southern Living, as well as the Merriam-Webster Dictionary. While either pronunciation will work, I prefer “pimiento” to “pimento.” Just pronounce it with confidence and don’t second guess the raised eyebrows you may receive. :)
I encourage you to explore the numerous ways to enjoy pimiento cheese including:
- Pimiento cheese-bacon cheeseburgers (score Bobby Flay’s recipe here)
- Pimiento cheese grits
- Pimiento cheese dip (see the bonus recipe below)
- Grilled pimiento cheese sandwiches
- Macaroni and pimiento cheese
- Pimiento cheese deviled eggs
- Pimiento cheese sausage balls
- Pimiento cheese ravioli
- Pimiento cheese schmeared on celery (my long-standing favorite)
Growing up my Mom would simply spread ¾ – ½ inch of the Texas gold between some sliced ButterKrust bread and that was that. Heaven!
Foodie Tips
❤ In a pinch for a few of the ingredients? There is an actual difference between pimientos and red bell peppers. So if you don’t use true pimientos, you can use a jar of roasted red bell peppers (drained and chopped) or red bell peppers, (roasted, seeded, and chopped). You can substitute white wine vinegar for the sherry vinegar.
❤ There are several alternate ingredients for making pimiento cheese including paprika or cayenne spices, yellow onion, finely chopped green onion tops – even toasted and chopped Texas pecans. Try your hand at finding the ones you like best!
❤ There are also several options to pair with your pimiento cheese – Triscuit crackers, naan, artisan breads, toasted breads, pita chips, vegetables… or as my Cousin Jennifer suggests “amply by spoon.”
i. Time
Total prep: Same day or longer… depending on your patience. And your palette.
ii. Ingredients
½ pound | cream cheese, softened
1 cup | mayonnaise
1 cup | goya brand jarred pimientos, chopped (see substitute above)
1 teaspoon | lea and perrin’s worcestershire sauce
1 teaspoon | sherry vinegar (see substitute above)
¼ teaspoon | cayenne pepper
½ teaspoon | kosher salt
½ pound | monterrey jack cheese, grated
¾ pound | sharp cheddar cheese, grated
handful | green onion tops, chopped (optional, but wildly suggested)
iii. What to do
0. Set out the cream cheese to soften (about 45 minutes to an hour).
1. In a medium-sized bowl stir the first seven ingredients with a spatula or spoon.
2. With a spatula, fold in the Monterrey and Cheddar cheeses and mix well. If you prefer a smoother (vs. chunkier) cheese you can continue to mash the cheese with a fork. If desired add the green onions inside the pimiento cheese and or sprinkle them on top for some color.
3. Transfer the cheese into storage/serving containers. Spreads easiest fresh; if you store it in the fridge until you’re ready to devour, you’ll likely want to let it rest, uncovered, until it’s creamy and pliable.
Cheers to the gold and red!
Betty’s Son
Founder and “Nostalgic Food Blogger” of Betty’s Cook Nook
*** BONUS RECIPE > PIMIENTO CHEESE DIP ***
My cousin Julie emailed me a recipe she said she saw in Southern Living for their spin on a melty Pimiento Cheese Dip. I couldn’t find the recipe online so this is extra special:
4 ounces | velveeta
¼ cup | whole milk
3 tablespoons | pimientos
½ teaspoon | paprika
½ teaspoon | fresh cracked black pepper
what to do:
1. Microwave the Velveeta for about 1 minute, stirring after 30 seconds. Microwave a few more seconds until the cheese is melted.
2. Whisk in the milk, pimentos, paprika, and pepper.
Serve while it’s warm with your favorite pairings (pita, celery, etc. per above).
Pimiento Cheese-Bacon Burgers > Can You Dig It ?
Southerners Share A Lot. Go On… Share This Recipe!
shrimp remoulade
Posted: June 5, 2017 Filed under: appetizers, meats poultry and fish, seafood | Tags: celery, egg, green pepper, mustard, onion, paprika, parsley, salad oil, salt, shrimp, tabasco sauce, vinegar 2 Comments
let’s applaud this remoulade
Prior to making this recipe, I didn’t know much about shrimp remoulade.
- I couldn’t spell “remoulade” correctly.
- Roots to France? No wonder I couldn’t spell it!
- As a younger Patrick if a shrimp-like object was placed before me I would have run for the hills, arms in air. So making this recipe *and eating* the end result involved a bending of my typical seafood predispositions; I have found certain select seafood fare that I enjoy, although don’t tell that to my Tex-Mex and Italian foodie favorites.
foodie tips
❤ Shrimp tip! While stores may not be consistent in how they classify shrimp, when you’re at the seafood counter, there’s a method to the madness for how many shrimp typically come per pound (this is indicative of their size). Resources that will be helpful include the Certi-Fresh website, which gives great detail plus the Certi-Fresh Shrimp Sizing Guide you can print, and keep with your cookbooks (score!)… and the Farm to Table guide that provides some detail on larger-sized shrimp. Now you’ll be able to decipher shrimp-like code like PUD, P&D, U/15, and 61/70!
❤ While shrimp remoulade is technically an appetizer, you can enjoy it with a variety of sidekicks. I can squarely picture my Mom “Betty” eating these marinated shrimp straight off a Nabisco saltine cracker. Other accents can include a bed of tender greens, jasmine rice, toasted crostini or simply by fork (I’m guilty of by fork – it was that good).
i. ingredients
½ cup + 2 tablespoons | salad oil
¼ cup | mustard
3 tablespoons | vinegar
1 teaspoon | salt
¼ teaspoon | tabasco sauce
2 tablespoons | paprika
1 | egg, hard cooked, separated into yolk and white and chopped
½ cup | celery, minced
2 tablespoons | onion, grated
2 tablespoons | fresh parsley, snipped
2 tablespoons | green pepper, minced
1 pound | shrimp, peeled, deveined, and cooked (P&D&C)
ii. what to do
1. Beat the oil, mustard, vinegar, salt, Tabasco, paprika, and egg yolk with a rotary beater until thick.
2. Fold in the celery, onion, parsley, green pepper, and chopped egg white.
3. Stir in the cleaned and cooked shrimp.
4. Cover and chill in the fridge, stirring occasionally. I let my shrimp and remoulade mingle for about an hour.
Shrimply delicious!
Yields up to 4 servings, depending on the size of the shrimp and how you’re serving it (appetizer or main course).
Betty’s Son
Founder and “Nostalgic Food Blogger” of Betty’s Cook Nook
A scan of Mom’s original Shrimp Remoulade recipe!
Let’s enjoy some vintage cracker commercials!
Who knows how many sleeves of crackers I’ve polished off in my lifetime. Now we can enjoy a nod to crackers throughout the years!
onion lover’s twist
Posted: May 19, 2015 Filed under: appetizers, sides | Tags: bacon, butter, cheese, egg, flour, garlic salt, ham, milk, onion, paprika, parmesan cheese, poppy seeds, salt, sesame seeds, sugar, yeast Leave a comment
Are You Bready For This?
After setting my appetite on making this twisted bread, I realized that Mom’s cut-out recipe had a seriously odd shape and some of the article was missing (see the original far below). I flipped the time-worn clipping over and realized that Mom must have really cut out the recipe on the reverse as the shape and article size were spot on. Finger to forehead!
An Artist’s Rendering Of The 1968 World’s Fair in San Antonio
What was on the back, er front, of the recipe? A 1970s story about NIOSA which included a recipe for Quiche Lorraine – a dish that garnered serious street cred at the 1968 World’s Fair held in my hometown of San Antonio. H.R. Pufnstuf debuted at the fair – something I just learned!
A few words about this recipe: I was super-surprised to learn that the recipe’s creator – Mrs. Nan Robb – won $25,000 for the recipe … in 1970!
$25,000 is a lot of money today. So while I joked about eating $25,000 bread, today I found out that after inflation, in 2015, $25,000 of 1970 money is really worth about $155,000! For real!
So now you have a funny story to serve along with this bread!
foodie tips ~
❤ I’ve had a few foodie fails here at Betty’s Cook Nook. My first attempt at making the dough for this recipe is one of them! Turns out the yeast I had on hand was old and after mixing everything together I think the bread actually fell rather than rose. LOL. So make sure and score some fresh yeast from the store to ensure your bread will rise to the rooftops.
❤ Feeling a little insecure about my ability to rise bread, I resorted to some online research to look for tips. Warm ovens and heating pad suggestions aside, I netted out with boiling some water in a glass measuring cup to warm my microwave. I covered my dough-filled bowl with a towel, inserted it into the microwave along with the water and let it do its thing for an hour. The dough more than doubled in size. Magic!
❤ You can easily half this recipe. What I wound up with was about the size of a boogie board. You can also make two “half-sized” loaves by cutting the dough strips in half before braiding – what better way to give a $12,500, er $77,500 gift (post inflation) to a friend?!
❤ I’m not going to point out the obvious but since I obviously pointed something out … you can introduce any of your favorite ingredients into the filling for this twisted bread recipe. I’m thinking of ham and cheese or bacon and maybe a little scallion.
i. ingredients
for the dough:
1 package | active dry yeast
¼ cup | warm water
4 cups | flour (separated into two 2 cup piles)
¼ cup | sugar
1 ½ teaspoons | salt
½ cup | hot water
½ cup | whole milk
¼ cup | butter, softened (Mom’s Mom “Nanny” always insisted on Falfurria’s brand butter)
1 | cage free egg
for the filling:
¼ cup | butter (you know what to do)
1 cup | onion, finely chopped (we used yellow)
1 tablespoon | parmesan cheese, grated (we used 2-3 tablespoons)
1 tablespoon | sesame seeds or poppy seeds (we used sesame)
1 teaspoon | garlic salt
1 teaspoon | paprika
ii. what to do
1. Grease a large cookie sheet and set aside. That was easy!
2. In a large mixer bowl dissolve the yeast in warm water. There’s no need to sift the flour – add 2 cups of the flour to the yeast mix (reserving the 2 cups of flour for later), and add the sugar, salt, water, milk, butter and egg. Blend at low speed until moistened then crank up the speed to medium and beat for 2 minutes. By hand, stir in the remaining 2 cups flour to form a soft dough. Mix it well! Cover the dough and let it rise in a warm place until light and it has doubled in size, about 45-60 minutes.
3. While the dough is doing it’s thing let’s make the filling. Melt the butter in a saucepan over medium heat. Add the remaining filling ingredients above and mix well. Let rest.
4. After the dough has risen, stir it down. Transfer from bowl then toss it around on a floured surface until no longer sticky. Roll the dough out to a 18″ x 12″ rectangle. Cut the dough into three 18″ x 4″ strips.
5. Spread each strip with the filling mixture, making sure to leave about a half inch around all edges filling-less so you’ll be able to pinch and seal the edges together (you’ll want them sticky). Start with the 18″ side and roll each strip up and press/seal the edges together so the filling is safe inside the doughy roll-up.
6. On your prepared cookie sheet, braid the 3 rolls together. Cover and let it rise in a warm place until light and doubled in size, about 45-60 minutes.
7. Bake in a preheated 350°F oven for 30-35 minutes, until golden brown.
I loved this bread warm and fresh out of the oven. You could also slice it to make a savory sandwich bread.
~ Patrick
Betty’s Son
Founder and “Nostalgic Food Blogger” of Betty’s Cook Nook
Here’s a scan of Mom’s original recipe.
I joked above about the odd shape of this cut out. Here’s another Betty’s Cook Nook recipe with a funky shape!
Winner! Winner! Chicken Dinner!
It’s not a chicken dinner per se but today is your lucky day – I’m posting the reverse side of the Onion Lover’s Twisted Bread recipe! Go on, click on it for a larger view of what’s coming next to Betty’s Cook Nook!
stroganoff steak sandwiches
Posted: December 16, 2014 Filed under: meats poultry and fish, sandwiches | Tags: beer, butter, flank steak, french bread, garlic powder, horseradish, onion, paprika, pepper, salt, sour cream, vegetable oil Leave a comment
A Christmas Spectacular
(Part II)
This stroganoff steak sandwich recipe is a continuation of the ultimate holiday meal which begins with this tomato bisque recipe, which you’ve gotta check out if you want your holiday meal to be complete. ;)
You’ll also be able to read a little more about how this recipe was selected for Betty’s Cook Nook plus learn about the photographer who took the picture of the 1970s Christmas family below.
foodie tips ~
♥ I was a little bummed when I started this recipe then discovered the meat needed to marinate overnight. Turns out it was well worth the wait. The flavor was delicious. I hope you agree!
♥ Any recipe where the first ingredient is beer is dyn-o-mite! Add sour cream and you’re taking your tastebuds on a one way trip to Fantasy Island.
♥ I’m a Texan. So in the ingredient ranges noted below, I always round UP.
♥ The bread. At the store I was in a flurry and forgot to pick up some french bread. I used some thin sliced white I had loitering in the pantry and still loved this sandwich. Use your favorite sliced bread and you’ll be AOK. I promise.
♥ I prefer these sandwiches warm. If you follow the original recipe they are likely to be room temperature cool. Either way, you win.
♥ Some people cry over spilled milk. When I later realized I forgot to butter my bread I have to admit a few sniffles were born.
i. ingredients
the marinade:
⅔ cup | beer
⅓ cup | vegetable oil
1 – 2 teaspoons | salt
¼ – ½ teaspoon | garlic powder
¼ – ½ teaspoon | fresh cracked black pepper
all the rest:
2 pounds (1” thick) | flank steak
2 tablespoons | falfurrias brand butter
½ teaspoon | paprika
to taste | salt
2 cups | white onion, sliced
6 slices | buttered french bread, toasted
1 cup | sour cream (I’m crazy for Daisy)
½ – 1 teaspoon | prepared horseradish
ii. what to do
1. Place the steak in a shallow dish. Combine the first 5 ingredients above and pour this marinade over the steak. Cover and refrigerate overnight.
2. The next day … drain the steak and broil it 3 inches from the heat for 6 minutes on each side for medium rare in an electric oven (gas boiling tips here) or until its the desired degree of doneness. Slice across the grain in thin slices and set aside. Keep warm if you can.
3. Combine the butter, paprika and salt in a skillet. Add the onions and cook them until they are transparent then set aside.
4. Combine the sour cream and horseradish in a saucepan. Place over low heat, stirring until warm.
5. Place some onions on the buttered bread, top with a few steak slices then a dollop of your sour cream mixture. You can smear your dollop on top of your sandwich. I left mine a dollop for photo-taking purposes. Add a dash more paprika on top and you’re ready to dive in!
Yield: About 4-6 servings
Here’s a scan of the original recipe! Note the missing Apple Cider recipe (how could they?!). No worries – I have a substitute recipe coming soon.
tomato bisque
Posted: November 24, 2014 Filed under: appetizers, soups | Tags: butter, carrots, celery, chicken broth, flour, half and half, onion, paprika, soda, sugar, tomatoes 4 Comments
A Christmas Spectacular
(Part I)
Our home at 2927 Trailend was decked out in the holiday best every year.
Our family’s signature was a white-light-wrapped Texas mesquite tree in the front yard. Neighbors expected us to don the tree with the shiny lights and so we did. Hundreds of them. Indoors … garland, ribbons and a crackling fire helped trim the season in the best of ways.
Over 40 Christmases later I stumbled upon a recipe folded and tucked deep inside Mom’s cookbook from an old Southern Living Magazine article headlined “Serve Supper After the Trimming,” which made me snicker. Supper? Um, DINNER! I offer my headline option: “Dinner, Decorate and Discotheque!” ;)
I later realized I had unintentionally ignored this hidden recipe for too many months, but this year it piqued my interest when I actually read past the vintage photo on the time-worn page – it contained two different menu ideas that were “quick to prepare and simple to serve.”
In a new era of microwavable meals and drive-thru food on the go, I don’t know if this would still be considered “quick,” but Joe and I found the holiday flight of recipes surprisingly tasty and worthy of a repeat eat. My chosen line-up? This Tomato Bisque recipe followed by Stroganoff Steak Sandwiches, Holiday Cake and Apple Cider – all coming this holiday season here at Betty’s Cook Nook.
However you celebrate the holidays, the deliciousness of food will make it all the greater!
tasting notes ~
♥ If you have old recipes like this one, make sure to take note of the details. A simple search of the photographer’s name “Jerome Drown” landed me to this online article with an interesting story of who he was; a Southern Living photographer, nature lover and conservationist with an awesome mid century modern home in Atlanta.
♥ If you’ve read the original recipe (below) you’ll see we’ve been “gypped” of the Apple Cider recipe. Apparently I could have made a few bucks as a proofreader in a former life. No worries – I’ll find a suitable replacement for the Apple Cider. In the meantime …
i. ingredients
2 (10 ¾ ounce) cans | chicken broth
1 ⅓ cups | canned tomatoes
1 cup | celery, chopped
2 teaspoons | onion, chopped
1 cup | carrots, chopped
1 teaspoon | salt, divided into halves
6 tablespoons | falfurrias brand butter, divided
¼ cup | all-purpose flour
2 ⅔ cups | half-and-half, scalded
2 large | tomatoes, peeled and chopped
2 tablespoons | sugar
¼ teaspoon | soda
to taste | paprika
ii. what to do
1. Combine broth, canned tomatoes, celery, onion , carrots and ½ teaspoon salt in a saucepan. Heat to a boil. Reduce heat and simmer 20 minutes. Strain and reserve the broth and discard the veggies (sorry, veggies – you served us well)!
2. Melt 3 tablespoons of the butter in a saucepan then gradually stir in flour. Cook, stirring constantly over low heat for 2 minutes. Gradually add the half-and-half, stirring constantly. Cook, stirring and stirring until thickened. Remove the mixture from heat then stir in the reserved broth from Step 1 (above). Set aside and keep warm.
3. Melt the remaining 3 tablespoons of butter in a skillet. Add the fresh tomato and sauté 2-4 minutes. Stir in the sugar, the remaining ½ teaspoon salt and soda. Add to the broth mixture, stirring well. Garnish with paprika and serve!
Yield: About 6-8 servings
Here’s a scan of the original recipe!
green rice
Posted: August 23, 2013 Filed under: sides | Tags: eggs, green pepper, heavy cream, onion, paprika, parmesan cheese, parsley, rice Leave a comment
Green
Where would we be without the color green?
When I close my eyes thinking of “green” transports me to St. Patrick’s Day, when Mom would celebrate her little Saint, summer days I spent mowing yards, the homemade green taffy Mom and I made with Bristol and Chris and Christmastime when I loved to pinch the branches of our tree and smell the evergreen scent.
This dish receives its flecks of green from freshly chopped green pepper and parsley. There’s a labor of love involved in making this green rice recipe but it was worth it – I loved the crunch of the green pepper and hope you do too!
i. ingredients
1 cup | rice
2 teaspoons | salt
2 ½ cups | boiling water
4 eggs | separated
1 | green pepper, finely chopped
1 | small onion, finely chopped
½ cup | parsley, minced
5 tablespoons | parmesan cheese, grated
1 teaspoon | paprika
1 cup | heavy cream, whipped
ii. what to do
1. Add rice and 1 teaspoon of the salt to boiling water. Cover. Cook over low heat until rice is tender and all the water is absorbed, about 20-25 minutes.
2. Beat egg yolks. Combine the yolks with the green pepper, onion, parsley, grated cheese and the remaining 1 teaspoon salt and paprika.
3. Blend mixture with the cooked rice then fold in the whipped cream.
4. Beat the egg whites until foamy. Fold into the rice mixture.
5. Turn the rice into a greased 2-quart casserole. Place the casserole in a pan of hot water. Bake at 350°F until set, about 50-60 minutes.
Yield: 6-8 portions
chicken spaghetti
Posted: June 28, 2013 Filed under: casseroles and one-dish meals, meats poultry and fish, The Best Of The Best Recipes | Tags: celery, chicken, garlic juice, green pepper, mushroom soup, mushrooms, olives, onion, paprika, spaghetti, tomatoes, velveeta, worcestershire sauce Leave a comment
Ready For Spaghetti?
On top of spaghetti all covered with cheese.
I lost my poor meatball when somebody sneezed.
It rolled off the table, it rolled on the floor,
And then my poor meatball rolled out of the door.
It rolled in the garden and under a bush,
And then my poor meatball was nothing but mush.
The mush was as tasty as tasty could be,
And early next summer it grew to a tree.
The tree was all covered with beautiful moss.
It grew great big meatballs and tomato sauce.
So if you eat spaghetti all covered with cheese,
Hold on to your meatball and don’t ever sneeze.
~ Tom Glazer
Sung to the tune of “On Top Of Old Smoky,”On Top Of Spaghetti” was one of my favorite childhood songs. This dish brings back a lot of the tastes of the 70s and is the first from Mom’s recipe book that calls for Velveeta. And we all know about Velveeta; Velveeta is to the 1970s as this dish is to my belly!
I haven’t cooked chicken on the bone in years (I’m weird that way). Luckily I had some help in the kitchen from “Blademaster Joe” as my chicken “boning” skills are weaker than a wet noodle.
This recipe?
It was featured on Foodista so you know it’s gotta be good!
i. ingredients for boiling the chicken
5 pounds | whole chicken (on the bone)
1 large | onion, chopped in large chunks
3 | carrots, chopped in large chunks
2 stalks | celery, chopped in large chunks
1 tablespoon | peppercorns
2 cloves | garlic, chopped
2 | bay leaves
2 teaspoons | salt
5 pounds | chicken (seasoned, boned and chopped per “step i”)
3 stalks | celery, chopped
1 | green pepper, chopped
2 large | onions chopped
2 teaspoons | garlic juice
4 ounce can | mushrooms
10 ounces | spaghetti, broken
16 ounce can | tomatoes, diced and drained
2 tablespoons | ripe olives, chopped
1 can | cream of mushroom soup
to taste | salt
to taste | pepper
to taste | paprika
dash | worcestershire sauce
1 pound | velveeta cheese, grated
iii. what to do
Prep Chicken:
1. Wash chicken well. Place all ingredients in large pot. Cover with water.
2. Cover and bring to boil over high heat. Set lid at angle so steam can escape from pot. Lower heat to gentle boil and cook for up to 1.5 hours. Add more water if needed.
3. When meat is falling off the bone, remove from heat. Remove chicken from broth, save broth and let chicken cool. Once cool, remove skin and bones and discard. Chop meat, place into large bowl and set aside.
Make Dish:
1. Strain broth using a cheesecloth or sieve. Discard seasonings (onions, carrots, celery, etc.).
2. Measure one quart of the chicken broth back into pan. To broth add the chopped celery, green pepper, onions, garlic juice and mushrooms.
3. Bring to a simmer and add spaghetti. Cook until spaghetti is done and almost all liquid is absorbed.
4. Add tomatoes, olives, soup, salt, pepper, paprika and mix well.
5. To chicken, add worcestershire and Velveeta and mix well. Then add chicken mixture to spaghetti.
Serves: Up to 12
~ ~ ~
Who is “Elizabeth Seale”
Sadly, I don’t know who Elizabeth Seale is. I did some online searching and no luck. She must have been a passionate foodie because she had pre-printed recipe cards with her name on them (see below). Personalized recipe cards were surely a rare thing back in the day! When scanning the card, I noticed a small imprint on the back that reads “Walter Drake & Sons., Inc. Made in U.S.A.” I’m writing the folks at Walter Drake to see if they can give me an approximate year for when the cards may have been sold. I know it was 1947 or later as 1947 is the year that Walter Drake was created.
After reading the recipe card a little further, I noticed Elizabeth was using keywords (today known as #hashtags) in her recipe. See her underlined words below for yourself: Simmer. Bone. Chop. Measure. Add. Simmer. Cook. Add. Mix. Add. #GoFigure!
ground beef goulash
Posted: May 9, 2012 Filed under: casseroles and one-dish meals, meats poultry and fish | Tags: beef bouillon, butter, green pepper, ground beef, onion, paprika, potato, sour cream, tomato sauce Leave a comment
A New Favorite
On the anniversary of Betty’s Cook Nook, it was a unanimous decision to make this somewhat off-ishly-sounding dish, but a tasty delight.
I always pictured goulash as something that was made from cabbage, sauerkraut, an perhaps an eye of newt… and stirred by a witch maneuvering a wooden stick into her cauldron.
Tonight, it was a nice surprise to celebrate the 1st birthday of BCN (that’s Betty’s Cook Nook, y’all)!
Let’s Eat
i. ingredients
2 tablespoons | falfurrias brand butter (per my Grandmother “Nanny”)
2 cups | thinly sliced onion
2 pounds | ground beef
1 tablespoon | sweet paprika
to taste | salt
1 | green pepper, cut into strips
½ cup | canned tomato sauce
3 | beef bouillon cubes
1 cup | water
3 medium | potatoes, diced and cooked
½ cup | sour cream
ii. what to do
1. Melt butter in a large, heavy skillet.
2. Add onion and cook, stirring often, about 10 minutes.
3. Add meat, paprika, and ~1 teaspoon salt and cook, stirring, until meat loses its red color.
4. Add green pepper, tomato sauce, bouillon cubes and the water.
5. Cover and simmer about 20 minutes.
6. Add potatoes and heat. Stir in sour cream.
7. Don’t add more salt, unless you *really* need it. : )~
Serves: 6
Foodie Tips ~
♥ Dish it over noodles or mashed potatoes, folks.
Betty's Cook Nook 
