WONDERFUL WAFFLES

Mademoiselle’s significant other MM loves waffles.  We love that he loves waffles, and even though we taught him how to make them last week, we wanted to post the recipe so he always has it!  So, here it is for easy access and for us to share. The recipe works perfectly for pancakes too.  However, Mimi asks that you make her one important promise before you enjoy this recipe.  Only use real maple syrup!  That fake stuff does not do justice to the taste of the batter!hard-laugh

Mimi's Wonderful Waffles
Yields 12
The best slightly sweet and crispy waffle.
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Prep Time
10 min
Prep Time
10 min
Ingredients
  1. 2 Cups All-Purpose Flour
  2. 2 Teaspoons baking powder
  3. 1 Teaspoon baking soda
  4. 1/4 Teaspoon salt
  5. 3-4 Tablespoons Sugar
  6. 2 Large Eggs, Lightly Beaten
  7. 3 Cups Buttermilk
  8. 4 Tablespoons melted butter
Instructions
  1. Heat waffle iron or a griddle to 375 degrees. Butter or grease waffle iron.
  2. Whisk dry ingredients together in large mixing bowl.
  3. Make a well in the center of dry ingredients.
  4. In another bowl or large measuring container combine buttermilk and eggs, mix well.
  5. Melt butter and let cool.
  6. Add cooled butter to liquids.
  7. Add wet ingredients into well of dry ingredients and mix quickly with a whisk.
  8. Using a 1/2 cup measure ladle onto griddle for pancakes or waffle iron.
  9. For, pancake wait until bubbles appear on top and then turn. About 2 minutes per side.
  10. Keep heated in a 175 Degree oven.
Because I Say So http://www.becauseisayso.com/

 

Simple Summer Celebration

The weather is warming up and outdoor living and entertaining is upon us. Why don’t you invite your friends over and cook up a memorable outdoor meal? Mimi and Mademoiselle will share one of our favorite menus that says, “Yea, it’s summer!”

Summer Menu

 

Shrimp, Vidalia Onion and Chorizo Sausage Skewers
Serves 4
Grilled Shrimp, Vidalia Onion and Chorizo Sausage on Skewers is a summer grilling hit!
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Prep Time
10 min
Prep Time
10 min
Ingredients
  1. 24 Jumbo Shrimp (Uncooked, Deveined)
  2. 2 Garlic Cloves
  3. 1 Large Vidalia Onion
  4. 1/4 Cup Extra-Virgin Olive Oil + 2 Tablespoons
  5. 2 Tablespoons Fresh Lime Juice
  6. 8 oz. Dried Chorizo Sausage
  7. Kosher Salt
  8. Fresh Black Pepper
Instructions
  1. Set out 8 skewers or soak 8 wooden skewers in water.
  2. Heat grill or indoor griddle.
  3. Toss shrimp in garlic, oil and lime juice in a large bowl. Salt and pepper to taste. Cover and refrigerate.
  4. Cut onion into 8 wedges, in a separate bowl, toss in extra 2 Tablespoons olive oil. Salt and Pepper to taste. Cover and refrigerate.
  5. Cut chorizo on the bias into sixteen 1" pieces.
  6. Thread shrimp and chorizo onto each skewer, alternating pieces with onion wedge slices. Approximately, 3 of each.
Notes
  1. Serve with lime wedges.
Because I Say So http://www.becauseisayso.com/

 

Avocados with Balsamic Vinegar
Serves 4
A simple yummy summer side dish!
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Prep Time
5 min
Prep Time
5 min
Ingredients
  1. 2 Firm, large, ripe Hass avocados, peeled, pitted and cut in half.
  2. 1 small lime, juiced.
  3. Balsamic Vinegar, plain, peach or other light variety.
  4. Pinch of Herbes de Provence or Kosher Salt.
Instructions
  1. Plate peeled, pitted and halved avocados.
  2. Squeeze juice of lime over prepared avocados.
  3. Fill seed center with vinegar.
  4. Optional: Season with a pinch of kosher salt or herbes de provence.
Because I Say So http://www.becauseisayso.com/

Tequila and Sweet Lime Watermelon
Serves 12
A delicious way to serve watermelon!
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Prep Time
10 min
Prep Time
10 min
Ingredients
  1. One seedless watermelon
  2. 4 limes
  3. 1/2 cup sugar
  4. 1/2 cup tequila
Instructions
  1. Cut watermelon into wedges
  2. Zest 4 limes
  3. Squeeze juice of 4 limes
  4. Mix lime juice and tequila in small saucepan, heat to simmer
  5. Add sugar and dissolve
  6. Cool completely
  7. Pour lime syrup over watermelon
  8. Sprinkle with lime zest
  9. Refrigerate until serving
Because I Say So http://www.becauseisayso.com/
Summer Fresh Strawberry Cake
Serves 12
An easy but decadent summer cake!
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Prep Time
30 min
Prep Time
30 min
Cake
  1. 1 Package white cake mix
  2. 1 Small box jell-o strawberry gelatin
  3. 1 Cup small diced fresh strawberries
  4. 1/2 Cup hot water
  5. 1 Cup canola oil
  6. 4 Eggs
  7. 2 Tablespoons Flour
Icing
  1. 1 pound powdered sugar
  2. 1/4 cup butter, softened
  3. 1 cup fresh diced strawberries
Cake
  1. Mix cake mix, jello and flour in a large bowl.
  2. Add hot water and oil. Mix until well blended.
  3. Add eggs one at a time, being well.
  4. Add berries folding gently into batter.
  5. Pour batter into a well greased and floured 9 x13 square baking dish.
  6. Bake at 325 Degrees for 30-45 minutes.
  7. Cool completely.
Icing
  1. Cream butter and sugar together.
  2. Add strawberries, Mix well.
  3. Pour over completely cooled cake.
Notes
  1. Serve with vanilla ice cream. Hopefully, homemade! Enjoy!
Because I Say So http://www.becauseisayso.com/

 

 

 

Cornbread Dressing Anyone?

Mademoiselle is all about Mimi’s Thanksgiving recipes so here’s my easy Cornbread Biscuit Dressing!  Its the best of both worlds, especially if you combine it with Giblet Gravy! Yum!

 

Mimi's Cornbread Biscuit Dressing
Yields 14
A Traditional Simple Southern Dressing
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Prep Time
1 hr
Total Time
2 hr
Prep Time
1 hr
Total Time
2 hr
Ingredients
  1. 4 Cups Soft Fresh Biscuit Crumbs (We use a can of Immaculate Bakery Buttermilk Biscuits)
  2. 4 Cups Cornbread Crumbs (We use our own recipe, but any will do)
  3. 4 Eggs (Lightly Beaten)
  4. 3 Cups finely sliced Celery
  5. 2 Cups Sweet Onions finely chopped
  6. 1/2 Cup Butter
  7. 1/2 Cup Fresh Finely Chopped Sage
  8. 7 Cups Chicken, Turkey or Vegetable Stock
  9. Salt and Pepper to taste (or 1 tsp. each)
Instructions
  1. Preheat Oven to 400 Degrees.
  2. Crumble biscuits and cornbread in very large mixing bowl, set aside.
  3. In a large cast iron skillet, saute celery and onion in butter. Stir in sage, saute 1 minute. Remove from heat. Cool.
  4. Whisk broth and eggs together. Add to sautéed mixture.
  5. Pour sauteed mixture into biscuit/cornbread crumbs. Stir to combine.
  6. Regrease sides of cast iron skillet.
  7. Pour mixture back into cast iron skillet.
  8. Bake, uncovered, for 45-50 minutes or until golden browned.
Notes
  1. If you are vegetarian or vegan, you may replace eggs with your favorite egg replacer or 1/2 cup almond milk, but reduce the vegetable stock by 1/2 cup. You may replace the butter with olive oil or double the amount of applesauce. You may want to increase your herbs and spices a bit, but otherwise you should have a fantastic dressing too!
Because I Say So http://www.becauseisayso.com/

Mimi’s Pecan Pie

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Last time we posted “the crust”, this time we are focusing on some ideas for pie filling. A favorite pie around our parts is pecan. This is a very versatile recipe that always turns out perfect!

 

 

 

 

 

 

 

Mimi's Pecan Pie
Yields 1
The Perfect Pecan Pie
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Ingredients
  1. 3 Eggs
  2. 1 Cup Sugar
  3. 1/2 Cup Light Corn Syrup
  4. 1/4 Cup Melted Butter
  5. 1-2 Cups Pecans (whole or chopped)
Instructions
  1. Preheat Oven to 375 degrees.
  2. Beat eggs slightly in a 2 quart bowl.
  3. Stir in sugar, corn syrup and melted butter.
  4. Add pecans (chopped or whole) either one cup for gooey pie and two cups for chewy, nuttier pie.
  5. Stir pecans to coat.
  6. Add filling to prepared raw pie dough.
  7. Bake in center of oven 35-40 minutes or until filling is slightly firm.
Notes
  1. Center of pie may look soft when pie is gently shaken, but it will become firm when cool.
  2. You can add 1 Tablespoon of Whiskey or Bourbon (reduce the butter by same amount) for a kick or line the pie crust with a thin layer of fudge before you cook it if you want a bit of chocolate with your pecans. Serve with homemade whipped cream.
Because I Say So http://www.becauseisayso.com/

Mimi’s Cranberry Sauce

Mademoiselle’s cooking for Thanksgiving and Mimi sent her a Greenberg Turkey!  But, you cannot have your turkey without cranberry sauce.  This recipe is so easy that you should NEVER use the stuff from the can again.  If you are lucky to have any left after Thanksgiving, it stores just like jelly and is great on sandwiches until its gone!

Mimi's Cranberry Sauce
The basic cranberry sauce your grandmother made!
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Prep Time
5 min
Prep Time
5 min
Ingredients
  1. 1 Cup Water
  2. 1 Cup Sugar
  3. 1 Bag Cranberries
Instructions
  1. Bring water to a boil.
  2. Add sugar slowly stirring constantly until dissolved.
  3. Add cranberries, let simmer until popped.
  4. Cool to thicken.
Notes
  1. We are purists. No orange juice or zest. However, some people love the extra flavor this adds. If you want a hint of orange add 2Tbsp orange juice and a teaspoon of zest. Chopped pecans are also an option.
Because I Say So http://www.becauseisayso.com/

Glinda’s Cherry Pie

Mademoiselle's Cherry PieMimi and Mademoiselle cannot get enough of desserts, especially as we approach the holidays. We want to give you lots of reasons to make “the crust” a staple in your cooking repertoire so here is another pie in the sky option, Mademoiselle’s Cherry Pie. We guarantee that if you take this as your contribution to the holiday meal, you are assured a return invitation!

Mademoiselle's Cherry Pie
Yields 1
The best cherry pie!
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Prep Time
20 min
Prep Time
20 min
Ingredients
  1. 1 1/3 Cups Granulated Sugar
  2. 1/3 Cup Flour
  3. 2 Cans Tart Cherries (not pie filling), drained.
  4. 1/4 Teaspoon Almond Extract
  5. 2 Tablespoons Butter
  6. Optional: Red Food Coloring
  7. Decorative, Coarse, Sanding or Turbinado Sugar
Instructions
  1. In a large mixing bowl, combine all ingredients and gently fold together.
  2. Pour into pie shell, cover with top crust, cut crust to vent or lattice.
  3. Bake at 425 degrees for 30-40 minutes.
Notes
  1. The secret to this pie is the tart cherries and the almond extract. It does not need the red food coloring, that is purely optional and we do not use it. We do occasionally dust with decorative sugar. Serve with homemade whipped cream or vanilla ice cream.
Because I Say So http://www.becauseisayso.com/

Halloween Entertaining for a Hungry Group

Mademoiselle LOVES Halloween.  Mimi and Mademoiselle would begin heated costume negotiations each August only to culminate in the ultimate Halloween costume choice for Mademoiselle.  Tradition also called for an Open Door party with food, drinks and treats!  Our menu:  Chili and all the fixings and MDC margaritas!  

Mimi's Chili
A delicious hearty chili with beans
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Prep Time
1 hr
Cook Time
2 hr
Prep Time
1 hr
Cook Time
2 hr
Ingredients
  1. 2 Tablespoons Olive Oil
  2. 8 Large Garlic Cloves
  3. 1 1/2 cups chopped onion (one small yellow/one small white)
  4. 1 1/2 lbs. ground chuck
  5. 1 1/2 lbs. ground round or sirloin
  6. 5 Tablespoons Chili Powder
  7. 1 Tablespoon ground Cumin
  8. 1 Teaspoon ground dried Basil
  9. 1/2 Teaspoon dried Oregano
  10. 1/2 Teaspoon dried Thyme
  11. 1 28 oz. can crushed tomatoes
  12. 1 32 oz. box chicken stock
  13. 1 12 oz. bottle beer
  14. 1 6 oz. can tomato paste
  15. 1 can prepared chili beans
  16. 1 can prepared kidney beans
Instructions
  1. Heat oil in large dutch oven or stock pot.
  2. Food process onion and garlic into small pieces. Sauté under medium to high heat until translucent.
  3. Add both meats and cook until brown, continually using spooin or spatula to break up the meat into small bits.
  4. Once browned, add chili powder, cumin, basil, oregano and thyme. Stir well. Cook for a few minutes.
  5. Mix in crushed tomatoes, chicken broth, beer and tomato paste. Simmer until thickened to desired consistency, stirring occasionally to prevent sticking.
  6. Mix in beans. Simmer until ready to eat.
Notes
  1. You can alter the fat in the chili by the fat content you use in the meat. You can adjust the heat by adding more or less chili powder or a bit of cayenne. We make a double recipe of this chili to feed everyone, but be prepared that it takes a big pot for 3-6 lbs of meat!
  2. Serve with chopped red onion, avocado, chopped cilantro, sweet hot jalapeños, fresh jalapeños, sour cream, shredded cheese and any other hot sauce of choice. Don't forget the Fritos and cornbread too!
Because I Say So http://www.becauseisayso.com/

Butterflied Salmon

Mimi and Mademoiselle love salmon.  So, when we figured out a new way to make salmon, we had to share.  We have a chef friend that inspired this recipe, so we will call it Salmon Li! You can have your fishmonger debone and butterfly the salmon steaks or its so easy to do so yourself.  Here’s a butterfly tutorial here.  Our secret is the Soy Vay Very Very Teriyaki marinade…We have made so many marinades from scratch, but it doesn’t make sense when this one is so readily available. Enjoy!

Salmon Li
Serves 4
A deliciously different way to cook salmon
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Prep Time
30 min
Total Time
40 min
Prep Time
30 min
Total Time
40 min
Ingredients
  1. 4 2" Salmon Steaks (Deboned and butterflied)
  2. Soy Vay Very Very Teriyaki Marinade or Your Favorite Teriyaki Marinade
  3. Sesame Seed Oil
Instructions
  1. Marinate salmon steaks with Soy Vay or your favorite teriyaki marinade for 30. Heat a skillet or griddle greased with sesame seed oil to 375 degrees. Place salmon steaks on heat for 4-5 minutes each side, basting with marinade as you cook each side. Thats it!
Notes
  1. You can cook broccoli rabe or sugar snap peas in the same marinade on the griddle or skillet. Make some orzo or rice and you have this quick delicious meal in a snap!
Because I Say So http://www.becauseisayso.com/

Mademoiselle’s Chicken Pot Pie Cheat

Mademoiselle loves an easy recipe!  I know its Spring, but I have two friends under the weather and I need to make them a dinner.  Chicken soup sounds yucky, so how about Mimi’s easy chicken pot pie cheat.  It is so easy and quick, it is delicious and it refrigerates and freezes beautifully.  It is the perfect, “get well soon” gift.

Chicken Pot Pie
Serves 8
A quick easy no sauté chicken pot pie!
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Prep Time
10 min
Total Time
1 hr
Prep Time
10 min
Total Time
1 hr
Crust
  1. 2 Ready Made Pie Crusts - We use Immaculate Bakery Pre-Made Crust, but Pillsbury works too.
Filling
  1. 1 cup Sour Cream
  2. 1 Can Cream of Chicken Soup
  3. 2 Cups Mixed FROZEN Vegetables or pre-cooked vegetables of your choice
  4. 2 1/2 Cups Rotisserie Chicken or Canned White Meat Chicken
  5. 1 Tablespoon Butter
  6. 1 Tablespoon 1/2 and 1/2
  7. Salt
  8. Pepper
  9. Celery Salt
  10. Garlic Powder
Preheat Oven to 350 Degrees
  1. Butter or Cooking Spray a 9" Pie Pan
  2. Place One Crust on Bottom
In a medium bowl
  1. Mix sour cream, canned soup and butter until creamy.
  2. Add seasonings to taste.
  3. Add chicken.
  4. Add FROZEN mixed vegetables.
  5. Pour chicken and vegetable mixture into pie shell.
  6. Top with second crust.
  7. Crimp edges.
  8. Insert pie bird or cut 5 small slits in top of pie crust (1 middle and 4 1" in from crust edge at 12, 3,6, and 9 o'clock)
  9. Cover pie crust edge with metal or silicone pie protector (or aluminum foil).
  10. Place in middle rack of oven and bake for 30 minutes.
  11. Remove pie edge protector.
  12. Bake an additional 15 minutes or until crust is golden brown and bubbly filling is coming through slits.
Notes
  1. If you are a vegetarian, just use cream of celery or cream of mushroom soup and omit chicken, but add cooked chopped broccoli, cauliflower and lima beans.
Because I Say So http://www.becauseisayso.com/

The Academy’s Southern Biscuit

Oh Yes! Mimi and Mademoiselle did make these with the Dean herself! And, Oh Yes! They were awesome!

Oh Yes! Mimi and Mademoiselle did make these with the Dean herself! And, Oh Yes! They were awesome!

In honor of our 20Q interviewee Suzanne Pollak, we bring you a recipe from her Charleston Academy of Domestic Pursuits: A Handbook of Etiquette with Recipes for some of the best biscuits you’ll ever have! Easy to make, and simple to make your own by adding cheese, herbs and spices. The CADP also has a fantastic video series on YouTube, where you can watch how easy it is to make these!

Charleston Academy southern biscuits
Yields 12
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Ingredients
  1. 3 cups self-rising flour, preferably White Lily
  2. 1 tablespoon baking powder
  3. 1 teaspoon salt
  4. 1/2 teaspoon baking soda
  5. 1 stick (4 ounces) unsalted butter, cut into 4 equal pieces
  6. 1 1/2 cups whole buttermilk
Instructions
  1. Preheat the oven to 500 degrees F.
  2. In a large bowl, whisk together the flour, baking powder, salt and baking soda. Using two knives or a pastry blender, cut the butter into the flour until it forms pea-size pieces. Add the buttermilk and stir with a wooden spoon until the dough almost forms a ball.
  3. Place the dough on a silicone baking mat and begin folding up the sides, right and left, until a ball forms. Using a rolling pin, roll out the dough to 1/2-inch thickness. Fold one side of the dough into the center and then fold in the other side. Roll out again and refold in the same manner three to six times. (Each roll and fold creates flaky layers within your biscuits.) Roll out one final time until the dough is 3/4-inch thick.
  4. Cut out biscuits with a 2-inch biscuit cutter or an inverted glass. Place the biscuits on a nonstick baking sheet. Gather the scraps, re-roll, and cut out more biscuits until all the dough has been used. (At this point, you can cover the unbaked biscuits with plastic wrap and refrigerate for up to 24 hours, or freeze up to 3 weeks.)
  5. Bake until lightly browned on the top and bottom, 10 to 12 minutes. (Bake frozen biscuits at 425 degrees F for 25 minutes.)
Adapted from Charleston Academy of Domestic Pursuits: A Handbook of Etiquette with Recipes
Because I Say So http://www.becauseisayso.com/