Boiled peanuts are a traditional snack here in the south and one of my favorites. They can be found at many country stores, roadside stands, and even canned and on the vegetable aisle of the grocery store. They are a must for any road trip, football game or fall festival. Many cook them in large pots outdoors, but you can prepare a small batch in your kitchen. It’s easy to do in your crock pot because you do not have to keep a constant watchful eye on them. You will need the check the water level after the first few hours of cooking because the peanuts will soak up a lot of the water. Once I have added additional water, I just give my peanuts an occasional stir to check their progress and leave them to do their thing. Yum!!
Crock-pot Boiled Peanuts
- 2 lb. raw peanuts, in shell
- ½ cup kosher salt
- Place the peanuts in a crock-pot and add salt. Cover the peanuts with water, then add a little more.
- Cover and cook on high for approximately 20 hours, stirring occasionally and checking the water. The peanuts will soak up a lot of water in the first few hours. You may need to add additional water at this point.
- Drain peanuts before serving or storing. Store in zip-top plastic bags in the refrigerator up to 2 weeks.
Cajun Boiled Peanuts: Add 1 (3-oz.) pkg. boil-in-bag shrimp and crab boil and ⅓ to ½ cup hot sauce to the slow cooker before cooking.
You can freeze these peanuts in a zip-top freezer bag up to 2 months. Reheat in the microwave before serving.
If you are a caramel lover, you know that there is a significant difference in store-bought caramel sauce and homemade caramel sauce. Store-bought lacks flavor, in my opinion, it’s just sugary blandness. Homemade caramel sauce is simple to make and has an excellent taste! I like to have it on hand to top ice cream, baked apples, brownies, cheesecake, or even add a little to hot cocoa. Honestly, I could eat it by the spoonful but I try to resist doing that!
Here are a few tips for making homemade caramel.
1. Have all of your ingredients measured and near the stove before you start.
2. Use a much larger pot that you think you need. When you add the cream and the vanilla your mixture will bubble up violently.
3. Cook your caramel in a good quality, heavy pot.
4. Do not stir the mixture. The sugar will melt rather quickly. After it melts you can swirl the pan gently as it boils.
5. Don’t leave the pan. Your caramel can go from the perfect medium amber color to burnt caramel in a few seconds.
6. Simply leave out the salt if you would rather have your sauce without it.
Salted Caramel Sauce
- 1 c. granulated sugar
- ¼ c. water
- ½ c. heavy whipping cream
- 1 tbsp. vanilla extract
- 1 tsp. Fleur de Sel (or kosher salt)
- Add sugar and water to a medium to large saucepan, do not stir. Heat over low heat until the sugar melts.
- Increase the heat to medium-high and allow the mixture to boil for 5 to 10 minutes, gently swirling the pan occasionally, until the mixture turns a medium amber caramel color. At this point turn the heat to low and remove the pan from the burner.
- Slowly add the cream, vanilla, and Fleur de Sel and stand back. The mixture will bubble.
- Return the saucepan to the burner and whisk the mixture until smooth. Continue to cook over low heat for 1 to 2 minutes.
- Pour into a heat proof container and allow to cool at room temperature for several hours. The caramel will thicken as it cools.
I get so many emails that I often delete more than I read. I make sure they aren’t personal, and I scan the subject lines, but I end up deleting about 90% of the material in my inbox daily. However, when I saw the title for this recipe in the subject line I became interested. I knew from making them in the past that a galette was simple to make, and the cheesecake part had me curious. A galette is described on Wikipedia as “a term used in French cuisine to designate various types of flat round or freeform crusty cakes.”
The ingredients in this recipe items that I typically have on hand at all times, so I ended making the galette just a few hours after reading the recipe. It was delicious, and I will be adding it to my list of favorites. This recipe comes from foodnetwork.com. If you are looking for something fast and tasty, give this recipe a try. It’s easy enough for a weeknight treat and delicious enough to serve to guests.
Blueberry Cheesecake Galette
- 1¾ c. all-purpose flour
- 2 tbsp. granulated sugar
- 1 tsp. apple cider vinegar
- pinch of kosher salt
- 1 stick cold unsalted butter, diced
- 1 lg. egg
- Non-stick cooking spray
- 2 c. blueberries (fresh or frozen)
- ⅓ c. plus 2 tbsp. granulated sugar
- 1 tbsp. fresh lemon juice
- 4 tsp. cornstarch
- pinch of kosher salt
- 1 (8-oz.) pkg. cream cheese, room temperature
- 1 lg. egg, beaten plus 1 egg yolk
- coarse sugar, for sprinkling
- To make the dough:
- Pulse the flour, granulated sugar, vinegar, and salt in a food processor until combined. Add the butter and pulse until the mixture looks like coarse meal with pea-size pieces of butter. Whisk the egg with 2 tbsp. water; add to the food processor and pulse until a dough starts to form. Turn out onto a pice of plastic wrap; shape into a disk, wrap tightly and refrigerate until firm, at least 1 hour.
- Spray a large baking sheet with non-stick cooking spray. Roll out the dough into a 12-inch round between 2 sheets of parchment paper. Remove the top piece of parchment and invert the dough onto the prepared baking sheet; remove the other piece of parchment. Refrigerate until ready to assemble.
- To make the filling:
- Toss the blueberries, ⅓ c. granulated sugar, lemon juice, cornstarch, and salt in a bowl.
- Whisk the cream cheese, egg yolk, and the remaining 2 tbsp. granulated sugar in a separate bowl.
- Spread half of the cream cheese mixture over the dough, leaving a 2-inch border. Top with blueberries. Fold the edge of the dough over the filling. Top the blueberries with the remaining cream cheese mixture; refrigerate 30 minutes.
- Put an inverted baking sheet in the lower third of the oven and preheat at 425°F. Brush the crust with the beaten egg and sprinkle with coarse sugar. Put the baking sheet with the galette directly on the hot baking sheet in the oven. Bake until the crust is golden, 20 - 25 minutes. Let cool slightly before slicing.
The start of school signals the end of summer at our house. I know many of you have children already back in school, but with two college students, this is my week. I went to a football scrimmage last week to kick off this “fallish” time of year. I know the calendar will not agree with me for weeks, but I am ready for everything that comes with the start of another school year. Cooler weather, sweatshirts, football, and no more mowing!!
As I start a new schedule, I am excited about something new. I am going to share my email address with you for two reasons. One, so that you can submit questions. Any questions you have about my recipes or cooking in general. I will do my best to help you out in this department. Two, Occasionally, I want to feature a READER RECIPE. Submit your favorite recipes and tell me a little bit about you, your life, your kids, etc. Then read Not Just Sunday Dinner and watch for the occasional READER RECIPE. I look forward to getting to know you and trying your excellent recipes! Let’s get started, email me today at firstname.lastname@example.org.
This week’s recipe is an incredible steak butter! I first tried steak butter in Kansas City several years ago and have been hooked since. Forget the steak sauce, this is all you’ll need. The fresh herbs, garlic, and lemon juice make any steak mouth-watering! This recipe makes enough to share with a friend or freeze. Don’t limit yourself to only topping steaks, though, try it on chicken and pork too!
Ranchman's Steak Butter
- 2 tbsp. minced garlic
- 2 tbsp. plus 1 lb. unsalted butter
- 1 tbsp. minced fresh thyme
- 1 tbsp. minced fresh rosemary
- 1 tbsp. salt
- 1 tbsp. black pepper
- 1 lemon, juiced
- Toast garlic in 2 tbsp. butter in a small skillet. Heat just until turning brown. Be very careful not to burn it. Set aside.
- Place 1 lb. butter in a medium bowl. Add minced thyme, minced rosemary, salt, black pepper and lemon juice. Mix well.
- Add melted butter and garlic to butter/herb mixture, blend.
- Divide butter in half. Wrap each half in plastic wrap and form 2 logs. Refrigerate to firm.
- After grilling your steak place ¼-inch thick disks on each steak. Serve.
(Can be kept in freezer up to 1 month.)
When I first read this recipe, I must admit that I was a little skeptical. However, because I have a freezer full of fish, I decided that I didn’t have much to lose by trying it. My family is so glad that I did! It is incredible and the best “new” recipe I have tried in a while.
Greg has been on three deep-sea fishing trips in the last six weeks and has another trip planned in October. It seems like this is happening more frequently than it did when we lived in Florida! However, we have snapper and grouper galore, which makes me a happy wife. Both are favorites at our house, and I have been cooking fish at least once, sometimes twice, a week lately. I was in a rut using the same recipes, so I started looking for something new. I found this recipe in Big Bowl of Love by Cristina Ferrare have now made this a few times, and I’m still impressed with how easy and delicious it is.
I make the cucumber salsa and the sauce several hours ahead and store in the refrigerator. By doing this, I can have the fish prepared in very little time. It’s delicious with mashed potatoes or mashed garlic potatoes! I buy the toasted sesame seeds in the Asian section of the supermarket rather than toasting them myself.
Fish with Soy Glaze and Cucumber Salsa
- Cucumber Salsa:
- 1 cucumber, peeled, seeded, and chopped
- 1½ tsp. low-sodium soy sauce
- 1 tbsp. rice wine vinegar
- 2 scallions, chopped
- 1 tbsp. chopped cilantro
- ¼ c. low-sodium soy sauce
- ¼ c. rice wine vinegar
- ¼ c. sugar
- 2 tbsp. dry white wine
- 6 (3-oz.) flaky white fish fillets
- ½ c. all-purpose flour
- 4 tbsp. olive oil
- 1 tbsp. toasted sesame seeds
- Make the cucumber salsa first. In a bowl, combine cucumber, soy sauce, vinegar, scallions, and cilantro, and mix well. Cover and set aside. You can make the salsa the day before and store in the refrigerator.
- To make the sauce, in a medium saucepan over low heat, stir together the soy sauce, vinegar, sugar, and wine. Stir frequently until the sugar is completely dissolved, about 3 minutes. Pour the sauce into a small bowl and set aside.
- Dredge the fish in the flour. Heat a skillet on medium-high until hot. Add the olive oil and heat until hot but not smoking. Sauce the fish for 2½ minutes on each side, until browned. Reduce the heat to medium, then pour in the sauce mixture and cover with a lid. Cook until the fish is cooked through, about 5 to 6 minutes.
- Place the fillets on a platter, and pour the pan juices over the top. Serve immediately with a sprinkling of sesame seeds and the salsa on the side.