Tasty Thursday

Is it strawberry season already? Try this fabulous recipe from New Orleans Kitchens by Stacey Meyer and Troy Gilbert, and check out the foreword by Emeril Lagasse.

Pontchatoula Strawberry Sangria
Recipe courtesy of Chuck Subra from La Côte Brasserie.

2 pints Pontchatoula or other strawberries
1/4 cup sugar
1 Louisiana naval orange, cut into wedges
1/2 bottle or 2 cups red wine (good quality)
1 cup orange juice
2 cups lemon-lime soda

Wash and remove the stems and hulls from the strawberries. In a pitcher, add the strawberries, sugar, and orange wedges; muddle or crush for 30 seconds. Add the red wine, orange juice, and soda. Mix well and then place in the refrigerator overnight. Serve the following day over ice. Garnish with strawberry slices if desired.

Serves 4


Tasty Thursday

A dessert quesadilla? Mmmmm, what an unusual but tasty idea! Try this new and inventive recipe from Quesadillas by Donna Kelly and get ready to lick those lips!

Triple Chocolate Decadence
1/2 cup chocolate hazelnut spread
1 (8-ounce) package light cream cheese, softened
8 (9- to 10-inch) flour tortillas
8 ounces dark chocolate, broken into small pieces
12 ounces semisweet chocolate chips
Fresh strawberries or raspberries, for garnish (optional)

1. Mix chocolate hazelnut spread with cream cheese. Spread a generous tablespoon of cream cheese mixture over each tortilla.

2. Sprinkle dark chocolate pieces over the chocolate spread on 4 tortillas. Slide one of the chocolate-covered tortillas in skillet over medium heat. Place one of the remaining tortillas on top, chocolate spread side down. Press down with wide spatula to remove any air pockets. Cover and cook 1 to 2 minutes, checking frequently, until bottom tortilla is crisp and browned.

3. Turn over, cover, and cook 1 to 2 minutes more, or until lightly browned. Repeat this process for remaining quesadillas. Sprinkle with chocolate chips and let sit for 1 to 2 minutes, or until melted. Spread melted chocolate chips over tortilla and garnish with fruit, if desired. Cut into wedges and serve immediately.

Makes 4 to 6 servings


Tasty Thursday

Filled with recipes galore, one of our newest releases, Atlanta Kitchens: Recipes from Atlanta's Best Restaurants by Krista Reese will make you H-U-N-G-R-Y!

Iron Skillet Fried Chicken
Wisteria, Chef Jason Hill

Chicken and Marinade
1 (2-1/2- to 3-pound) chicken
2 cups buttermilk
1 tablespoon ancho chile powder
1 tablespoon paprika
1/2 teaspoon ground cayenne pepper

Seasoned Flour
2 cups flour
2 tablespoons paprika
1 tablespoon salt
2 teaspoons ground white pepper
1/4 teaspoon ground cayenne pepper

Cut the chicken into quarters and de-bone the leg and thigh.

Combine the buttermilk, chile powder, paprika, and cayenne pepper in shallow dish. Add the chicken and turn to coat. Cover and refrigerate for at least 1 hour; marinating overnight is best.

To prepare the seasoned flour, combine the flour, paprika, salt, white pepper, and cayenne pepper in a bowl.

Fill an iron skillet with 1-1/2 inches vegetable oil and heat to 325 degrees f.

Lift the chicken out of the buttermilk and place directly into the seasoned flour. Dredge in the flour, shake off any excess, and carefully slide into the hot oil. Fry 5–8 minutes, until golden brown outside and a thermometer stuck into the chicken reads 165 degrees F. Drain on paper towels.

Serves 4


Tasty Thursday

You won't believe all that you can make in this little kitchen appliance! Check out the newest addition to our 101 series, 101 Things To Do With A Blender by Toni Patrick and try this fantastic and easy recipe.

Applesauce Muffins
1 egg
3/4 cup milk
1 cup sugar
1 1/2 teaspoons cinnamon
1/2 cup applesauce
1-1/2 cups self-rising flour

Preheat oven to 350 degrees.

Put all ingredients into a blender. Cover and blend until mixture is smooth, stopping and scraping the sides as necessary. Pour batter into lined muffin tins and bake until golden brown, about 20–25 minutes. Makes 12 muffins.


Tasty Thursday

It's Pink Princess time! Try this fun recipe from Barbara Beery's newest release, Pink Princess Cupcakes.

Fairy Princess Hat
1 pound vanilla candy coating or almond bark
24 sugar ice cream cones
Assorted sprinkles and small colorful candies
Tubes of decorator’s frosting in different colors
24 vanilla cupcakes
1/4 cup rainbow sprinkles
Buttercream Frosting
Paste food coloring in different colors
Fruit by the Foot

1. Line two cookie sheets with foil and lightly spray with nonstick cooking spray. Set aside.

2. Melt candy coating according to package directions. Remove from heat and cool 10 minutes. Place ice cream cones on prepared cookie sheets, open side down. Dip bottom half of each cone into candy coating and decorate using candies, sprinkles, and decorator’s frosting. Put cookie sheets in freezer to chill for 15 minutes; remove.

3. Make cupcakes according to directions, but fold 1/4 cup rainbow sprinkles into the batter after it is completely mixed.

4. Frost cooled cupcakes and place 1 candy-coated ice cream cone, open side down, in the center of each cupcake.

5. Cut out strips of Fruit by the Foot to make a little pennant to add to the top of each princess hat.

Makes 24 princess hats