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Recipes from Alabama | Food/Recipes | news-daily.com - News-Daily.com

Recipes from Alabama | Food/Recipes | news-daily.com - News-Daily.com

Posted: 09 May 2021 11:00 AM PDT

A 2019 study by Hotschedules, a restaurant and hospitality software, revealed that Americans eat out a lot. In fact, 56% of Americans told the company that they eat out two to three times a week, which included both in-restaurant dining and ordering takeout. Diners certainly have a wide variety of options to choose from: There are mor than 1 million restaurants throughout the country, according to the National Restaurant Association.

But in the last year, the novel coronavirus pandemic has affected almost every corner of American daily life—not the least of which being how we eat. With rules for social distancing in place along with various states of shutdown orders since March 2020, many people have turned to home-cooked meals in lieu of going out or even getting something delivered.

Of course, eating local favorites is a special kind of treat—so to help you on this home cooking journey, Stacker scoured Allrecipes' collection of more than 3,000 recipes grouped by state to bring you a list of beloved favorites from Alabama.

Many of these recipes are great for any skill levels—so don't worry if your culinary expertise leave something to be desired. Keep reading to gain some inspiration for your next meal.

Allrecipes

4 savory, sweet recipes to impress mom on Mother's Day - Manhattan Mercury

Posted: 08 May 2021 11:00 AM PDT

Making food for someone should be its own love language, and what better way to show your mother you love her than by cooking a meal for her? This Mother's Day, consider trying your hand in whipping up any of the following savory or sweet brunch recipes.

Makes 3 servings

Omurice, literally an omelet on a bed of rice, is a beloved staple in Western-style Japanese cuisine. This version features a tornado-like creamy blanket of eggs atop fried rice with a ketchup-based demi-glace. Fair warning: If you've never made this before, it will take you a few tries (or several, if you're like me) to get a decent egg swirl. Worst comes to worst, at the very least you'll still have delicious, creamy scrambled eggs with fried rice and enough food to feed the rest of the family.

Ingredients

Meatless demi-glace

1 1/2 tablespoons vegetable oil

1 tablespoon flour

5 tablespoons ketchup

2 tablespoons soy sauce

1 tablespoon honey

3/4 cup water

1/4 cup milk

Fried rice

1/2 large carrot, finely chopped

1/2 medium onion, finely chopped

1/2 bell pepper, finely chopped

2 cups cooked rice, cooled

1 tablespoon vegetable oil

1 tablespoon ketchup

1 tablespoon Worcestershire sauce

1 tablespoon soy sauce

1 tablespoon rice wine

A pinch of salt

Butter to coat the pan

Directions

Demi-glace

Combine ketchup, soy sauce, honey, water and milk in a bowl and set aside.

Preheat a frying pan and add the vegetable oil and flour. Cook over medium to medium high heat until the liquid turns dark brown, about 5 to 7 minutes. Stir occasionally. Reduce to low heat.

Pour in the combined sauce mixture and stir well. Turn up the heat to medium low to medium, and cook until the sauce thickens, about 8-10 minutes. Stir often. Set aside.

Fried rice

Preheat a skillet and add vegetable oil. Stir fry carrot, onion and bell pepper until softened.

Combine the soy sauce, ketchup, Worcestershire sauce and rice wine in a small bowl until combined.

Add the rice and sauce mixture to the pan and mix for 2-3 minutes.

Turn the heat off and cover the rice until you're ready to serve it.

When ready to serve, shape the rice in a small bowl to make a mound. Place the serving plate on the bowl and flip. Remove the bowl.

Tornado omelet

Beat the eggs in a bowl, two per serving. For a smooth texture, sieve the eggs. While this step sounds unnecessary, this helps the eggs turn smoothly in the pan. Add a pinch of salt.

Preheat a non-stick frying pan over medium high heat. This is key to ensuring the egg can twist easily while cooking instead of tearing. The the egg should bubble when you pour it in. Add some butter and spread it over the pan.

Pour the beaten eggs into the pan and cook until the edge is cooked, or when the egg starts making air bubbles in the middle.

Hold your chopsticks diagonally to yourself and pinch the egg from the edges toward the center while maintaining about a 2-inch gap between each chopstick. Carefully twirl your chopsticks in one direction, while also slowly turning the pan to form the egg's tornado shape.

Cook the omelet until it's about 95% cooked and still looks slightly runny. If it's fully cooked, it will be more prone to breakage.

Slowly slide the omelet from the pan onto the shaped rice.

Pour the demi-glace sauce around or over the omelet and rice and serve.

Orange creamsicle ricotta pancakes

Makes 6 servings

These fluffy pancakes come with a bright and zesty twist — they're reminiscent of summery orange creamsicle popsicles. The pancakes are definitely good enough on their own if you'd prefer to just serve them with syrup, but the orange cream glaze kicks up the delightful orange-tasting factor.

Ingredients

2 1/2 cups all-purpose flour

1/2 cup light brown sugar

2 tablespoons and 1 teaspoon baking powder

1 teaspoon salt

10 ounces whole milk ricotta cheese

2 cups milk

1 tablespoon orange juice

2 teaspoons orange zest

2 teaspoons vanilla extract

1/2 teaspoons cinnamon

Butter, to cook

Orange creamsicle glaze

4 ounces cream cheese, softened

3-4 tablespoons milk

2 tablespoon orange juice

2 teaspoon orange zest

2-4 tablespoons maple syrup

1 teaspoon vanilla extract

1/4 teaspoon salt

Directions

Whisk the flour, brown sugar, baking powder and salt together in a large bowl until incorporated.

In a separate bowl, beat the eggs. Add in the ricotta cheese and whisk until smooth. Add milk, orange juice, orange zest and vanilla to the eggs. Whisk to combine.

Slowly pour the wet ingredients into the flour mixture, whisking until the mixture is fully incorporated.

Heat a griddle or skillet over medium heat. Working in batches, add a tablespoon of butter at a time to the griddle or skillet and let melt.

Ladle the pancake batter onto the surface and evenly space them apart. Cook on one side until golden brown and bubbles begin to form on top. Using a spatula, flip the pancake over and finish cooking on the other side.

Keep the pancakes warm until just ready to serve.

Orange creamsicle glaze

In a bowl, soften the cream cheese (you can microwave for 10 seconds at a time until just soft to the touch).

Add the milk, orange juice and zest, maple syrup, vanilla extract and salt to the softened cream cheese. Whisk until creamy and taste for any adjustments in sweetness, adding more maple syrup if needed. Pour on top of the pancakes, add freshly sliced oranges and another drizzle of maple syrup to serve.

Chickpea, chorizo and spinach frittata

Makes 6-8 servings

The cured chorizo and paprika give this frittata a mouthwatering smoky flavor. The dish is relatively simple to throw together too, since it really just involves sautéing chopped ingredients together and letting it sit until set.

Ingredients

1/2 cup onion, diced

2 cloves of garlic, minced

1 tablespoon olive oil

1/2 cup roasted red bell pepper, diced

1 cup cooked chickpeas

2/3 cup cured chorizo, diced

1 teaspoon paprika

2 handfuls spinach, generous

5 eggs, beaten

Salt and black pepper, to taste

Directions

Sauté the onion and garlic in a frying pan with olive oil until soft and fragrant. Throughout the cooking process, taste and season with salt and pepper to your desired level as you go.

Add the chorizo, bell pepper, chickpeas and paprika to the pan.

Sauté everything until the orange oils run from the chorizo.

Add the spinach and stir until it wilts and everything begins melding in the pan.

Add the eggs and stir gently to incorporate them, then allow to set over a medium heat.

Preheat the broiler then put the whole pan in to set the top of the frittata, about 1-2 minutes.

Remove and serve from the pan or gently loosen the frittata from the edge of the pan. Place a large plate over the pan and invert the frittata onto it. Then place another plate on top and invert it again so the top of the frittata is right side up.

Sprinkle with a pinch or two of finishing sea salt.

Allow to cool slightly before slicing and serving.

Chocolate maple oatmeal bowl

Makes 2 servings

If the rest of these recipes have you tuckered out, you can't go wrong with a simple bowl of oatmeal, especially one that toes the line into dessert territory. A lot of the magic is in the toppings, so go wild.

Ingredients

1 cup old fashioned oats

2 cups milk

2 tablespoons cocoa powder

1 tablespoon maple syrup

1 tablespoon brown sugar

1/4 teaspoon vanilla extract

1/4 teaspoon cinnamon

Pinch of salt

Possible toppings

1/2 banana

3-4 strawberries, chopped

Small handful of blueberries

1 teaspoon chia seeds

1 chocolate square

1 tablespoon peanut butter, melted to drizzle

Directions

Cook oats according to package instructions, mixing in all the wet and dry ingredients during the cooking process. Serve into a bowl and let cool to thicken.

Slice fruit and arrange it on top of the oatmeal, and add any other desired toppings.

Elevated Recipes for Your Next Camping Trip - Outside Magazine

Posted: 09 May 2021 10:00 PM PDT

Cooking shouldn't be an afterthought when you're camping. In fact, with a little planning and the right gear (and Sierra Nevada beer!), it can be the centerpiece of your trip. Where to start? Here are five beer-friendly and -infused recipes to elevate your next camping menu. 

Steak with Mushrooms in a Cream Sauce

This recipe substitutes beer for white wine to add acidity to the sauce for this classic dish cooked in a cast-iron skillet over hot coals. 
 
Ingredients 
½ c. Sierra Nevada Hazy Little Thing
2 Tbsp. olive oil, divided
2 strip steaks
salt and pepper
garlic, chopped
1 sprig rosemary and 1 Tbsp. chopped rosemary
12 oz. shiitake mushrooms
1 Tbsp. Dijon mustard
1 bunch spinach
½ c. crème fraîche
olive oil

Directions: Working with hot coals on the edge of an open fire (or a camp stove on medium flame), heat a large cast-iron skillet and add a tablespoon of the olive oil. Add steak, seasoned with salt and pepper, to the skillet along with 1 tablespoon of minced garlic and the rosemary sprig. Cook, turning once so each side is seared. After cooking to the desired temperature, set aside on a cutting board to rest. 
 
Put the skillet back on the coals and add another tablespoon of olive oil. Add the mushrooms and season with salt. Cook until they start to soften. Add more garlic and chopped rosemary and cook for 1 minute. Add mustard and Sierra Nevada Hazy Little Thing, a citrus-forward IPA that will add a brightness to the sauce. Cook for 1 minute to thicken. Add the spinach and cook until it begins to wilt. Remove skillet from heat and stir in crème fraîche. Slice the steak and layer it over the cream and vegetables, serving the meal directly from the skillet. 

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Grilled Oysters in White Wine Butter

The shucked fresh oysters cook on the half shell over an open fire, while a homemade butter sauce adds a savory complexity to the briny shellfish. Serve as an appetizer with a Sierra Nevada Barrel Aged Narwhal.
 
Ingredients 
1 stick unsalted butter
1 Tbsp. dry white wine 
1 Tbsp. diced chives 
½ Tbsp. diced parsley 
1 clove garlic, finely grated 
1 dozen oysters (Bluepoint or Wellfleet if you're on the East Coast, Blue Pool or Hama Hama if you're on the West Coast) 
lemon wedges and hot sauce
 
Directions: Combine butter, white wine, chives, parsley, and garlic in a small bowl and whip with a fork until smooth and creamy. Shuck the oysters and place them open-faced on a grill over hot coals or a low flame. Add 1 teaspoon of the butter compound to each oyster. Cook until the oysters begin to firm and the butter starts to bubble inside the shells. Serve immediately with wedges of lemon and hot sauce. The oysters pair well with a Sierra Nevada Narwhal, a smooth and rich imperial stout with notes of espresso and smoke.

Cast-Iron Frittata 

Use a Dutch oven and hot coals to cook this breakfast dish and serve it with a beer-based cocktail that's reminiscent of a mimosa. 
 
Ingredients for frittata
8 eggs 
½ c. milk 
½ tsp. salt 
¼ tsp. pepper 
2 Tbsp. olive oil 
1 shallot, sliced thin 
1 pint cherry tomatoes, halved 
¼ c. basil 
½ c. gruyere cheese, shredded 
 
Ingredients for Beer-Mosa (makes two)
Sierra Nevada Summer Break
orange juice
 
Directions: In a medium bowl, beat the eggs, milk, salt, and pepper together until blended. Heat 2 tablespoon of the oil in a skillet over hot coals on the edge of a fire. Add the shallot and sauté until soft and brown. Add the tomatoes to the skillet, followed by the egg mixture, basil, and cheese. Cover and place a few coals on top of the lid. Cook until the eggs are set and the frittata is puffy, about 15 minutes. Serve immediately with a freshly poured Beer-Mosa: pour half of a Sierra Nevada Summer Break, a citrusy and sessionable IPA, in a tall glass and top with orange juice. Drink immediately.

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Shrimp and Chorizo Paella 

The ingredients in this Spanish staple cook progressively in the same cast-iron skillet over hot coals. Serve the dish with Sierra Nevada Pale Ale, which you'll also use to cook the shrimp. 
 
Ingredients 
1 c. Sierra Nevada Pale Ale
1 lb. large peeled and deveined shrimp 
salt and pepper
3 Tbsp. olive oil 
8 oz. Spanish chorizo, sliced
1 large onion, chopped
2 large yellow bell peppers
2 tsp. saffron threads, finely crushed 
3 cloves garlic, chopped 
2 c. uncooked short-grain rice 
1 tsp. smoked paprika 
½ c. dry white wine 
4 c. chicken stock 
6 Tbsp. lemon juice 
½ c. pitted green olives
2 tsp. lemon zest
 
Directions: Season shrimp with salt and pepper. Heat the Sierra Nevada Pale Ale in large cast-iron skillet over hot coals or a stove on medium to high heat. Add shrimp and cook until they start turning pink. Remove from skillet and place on a plate. Discard any remaining Sierra Nevada Pale Ale. Heat 1 tablespoon of the oil in the skillet and add the chorizo, cooking and stirring constantly until the chorizo begins to crisp. Move to the plate. Add onion, bell pepper, saffron, and 2 more tablespoons of oil, and cook until tender. Add garlic and stir until fragrant. Add rice and paprika. Stir rice until coated in seasoning. Add wine and cook, partially covered, until mostly evaporated. Add stock and 3 tablespoons of the lemon juice and simmer for 5 minutes, stirring often, until rice begins to absorb the liquid. Reduce the heat, moving the skillet away from the hottest coals, cover with a lid or another skillet, and simmer for 15 to 20 minutes until the liquid is absorbed. Add shrimp, chorizo, olives, and remaining 3 tablespoons of lemon juice, folding the ingredients into the rice. Sprinkle with lemon zest and more salt and pepper, and serve. 

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Lamb Kebabs with Chimichurri Drizzle 

These lamb cubes marinate in a high-ABV IPA before cooking on skewers over an open fire. Drizzle the lamb with a homemade chimichurri sauce and serve it with the same Sierra Nevada Dankful IPA you used for a marinade.
 
Ingredients for Kebabs
1½ cups Sierra Nevada Dankful IPA 
2 lbs. boneless lamb roast, cut into 1½-inch cubes 
2 garlic cloves, minced 
1 Tbsp. honey 
olive oil
salt and pepper 
 
Ingredients for Chimichurri sauce 
1 c. fresh parsley 
1 c. fresh cilantro 
1 Tbsp. fresh oregano 
1 garlic clove 
½ tsp. lemon zest 
½ tsp. salt
¼ tsp. pepper 
¼ tsp. red pepper flakes 
2 Tbsp. red wine vinegar 
½ c. extra virgin oil

Directions: Make the chimichurri ahead of time by pulsing the ingredients in a food processor until combined; keep the sauce in a mason jar in the cooler. Marinate the lamb in a Ziploc bag with the beer, garlic, and honey, letting it rest in a cooler for 1 hour. Thread the marinated lamb on metal skewers, brush with olive oil and season with salt and pepper. Place the skewers on a grill over hot coals or a low fire and cook, turning, until they reach the desired temperature. Serve the skewers on a plate, spooning healthy amounts of chimichurri sauce over the meat. 

Enter the Go Summer Contest

If there was ever a time to get outside, it's this summer. Sierra Nevada wants to see how you're making the most of the warmer months outdoors, no matter the adventure. Need an incentive? We'll be selecting six winners with the most epic photos outdoors to win at least $300 worth in gear from YETI, Osprey, and Sierra Nevada. Oh, and the grand prize winner will also receive a $2,500 gift card to Campspot. All you have to do is get outside, snap a photo, post it publicly to Instagram (or upload it in the form below) with #GoSummerContest and @sierranevada.

Family owned, operated, and argued over since 1980, Sierra Nevada Brewing Co. is one of America's premier craft breweries. Our classic Pale Ale introduced a generation to the glory of hops, and we keep pushing boundaries with innovations in the brewhouse and advances in sustainability.

Celebrating Mom: Annabel Cohen's Delicious Recipes for a Special Day — Detroit Jewish News - The Jewish News

Posted: 06 May 2021 09:00 AM PDT

Berry Tart
Berry Tart. (Annabel Cohen)

Mom will be thrilled with these recipes for breakfast or brunch!

Mother's Day is nearly here. This year, the date set aside expressly to pay tribute to mothers everywhere is this Sunday, May 9. 

Most moms don't ask for much. They just want a little acknowledgment and perhaps a day off from everyday responsibilities — like preparing or organizing meals. If you're the only mom in your family, you may want someone else to do the cooking if it's usually your duty. If you're honoring a mom, you may be looking for ways to pamper her without fighting the crowds at restaurants or clubs, especially while social distancing is still a very good idea.

You probably know what you or someone else likes. My own mother claims to want or need "nothing," and would rather just spend a special meal with her family. So, in my family, there will be cooking. 

Breakfast or brunch is the easiest meal to prepare and a delightful way to begin the day. And preparing foods ahead of time or with a blender or food processor is a fail-safe way to make breakfast food fancy, fast and delicious. Of course, few things are better than fresh bagels and lox. But for other ideas try some of the recipes below and add a big bowl of fresh-cut fruit or just fresh berries. Trust me, mom will be thrilled.

Quick Spinach and Swiss Quiche

Ingredients

  • 1 deep dish pie crust (comes frozen in the supermarket) or your own homemade crust
  • 2 packages (10-ounces each) frozen chopped spinach, thawed, drained well
  • 1 cup chopped scallions
  • 1½ cups grated Gruyere of other Swiss cheese

Filling:

  • 6 large eggs
  • 1½ cups half-and-half
  • ½ cup chopped fresh dill (or 1 Tbsp. dried dill)
  • 1 tsp. kosher salt
  • ½ teaspoon ground pepper
  • 1/8 tsp. cayenne pepper
  • 1 tsp. brown sugar

Directions

Preheat oven to 375°F. Adjust the oven racks so that one is in the center of the oven and one is just below it. 

Place pie crust in a deep-dish pie plate (you may also purchase the crust already in its own pan). Sprinkle the spinach, scallions and cheese over the crust. Combine all the filling ingredients in the pitcher of a blender or bowl of a food processor and blend or process until smooth. Pour this mixture in the crust and place the quiche on the top rack of the oven with a baking sheet on the rack just below (to catch potential spills). Bake for 1 hour, or until the filling is set and puffy. Remove from the oven and allow to cool for about 20 minutes or more before serving warm or at room temperature. Cut into wedges and serve. Makes 6-8 servings. 

Overnight Challah Banana Pecan French Toast

I always make more of this than I need because leftovers are heavenly. As much a dessert (bread pudding) as a breakfast dish, it's super luxurious and delicious. Change up the recipe by substituting fruit or berries (not strawberries), nuts or by adding or substituting chocolate chips for the nuts. 

Ingredients

  • ¼ cup (half stick) butter, melted
  • ¾ cup light brown sugar 
  • ½ cup pure maple syrup
  • 6 large eggs
  • 1½ cups milk
  • 1 Tbsp. vanilla extract
  • 2 tsp. ground cinnamon
  • 12 cups 1-inch challah bread cubes
  • 4 sliced bananas (about 2 cups)
  • 1-cup chopped or halved pecans 
  • Garnish: Powdered sugar

Directions

Spray a 9 x 13-inch or equivalent attractive baking dish with nonstick-cooking spray or brush with melted butter. Drizzle butter. Sprinkle brown sugar over and drizzle the maple syrup over. Set aside.

Combine milk, sugar, eggs, vanilla, and cinnamon in a large bowl and whisk well. Add the bread cubes and toss with liquid (I use my hands). Add the bananas and pecans and toss again Pour this mixture into the baking dish. 

Wrap plastic wrap and place in the refrigerator for 1-24 hours.

When ready, preheat the oven to 350°F. Remove the French toast from the refrigerator and when the oven reaches temperature, unwrap and place in the center of the oven. 

Bake 45-minutes to 1 hour until very puffy and golden. You can either serve as is in the baking dish or wait 10 minutes for the French toast to cool a bit and turn the entire baking dish over onto a serving dish (it will be caramelized). 

Serve with a large spoon or cut into servings. Makes 12 or more servings. 

Marinated Mini Fresh Mozzarella Balls with Mixed Greens

Ingredients

Mozzarella:

  • ½ pound fresh water-packed mozzarella cheese balls, halved (about ¾-inch in diameter)
  • 12 grape or cherry tomatoes, halved lengthwise
  • 3 Tbsp. extra-virgin olive oil
  • 3 Tbsp. white balsamic vinegar
  • ¼ cup chopped fresh parsley or basil leaves
  • ¼ tsp. dried red pepper flakes (optional)
  • 1 tsp. kosher salt
  • Fresh ground black pepper to taste

Salad:

  • 2 heads small butter lettuce, core removed and leaves separated and torn (or about 3- 5-ounces mixed baby greens)

Directions

Combine all mozzarella ingredients in a medium bowl and toss well to coat. Cover with plastic wrap and chill for 2 or more hours (up to a day ahead), turning the balls once or twice. Serve the Mozzarella over the greens, drizzled with additional balsamic vinegar if desired. Makes 6 servings. 

Individual Berry Tarts with Whipped Cream

The easiest, prettiest dessert I've ever made.

Ingredients

  • 1 sheet (½ package) frozen puff pastry sheets thawed
  • 1 8-ounce block of cream cheese 
  • ⅓ cup powdered sugar
  • 2 Tbsp. lemon juice
  • 1 tsp. vanilla extract
  • 2-3 cups berries (raspberries, blueberries, blackberries) frozen
  • Whipped cream (the kind in the can is fine)

Directions

Preheat oven to 400°F. Line a rimmed baking sheet with parchment. Cut one sheet of the puff pastry into 6 squares. Transfer to the prepared baking sheet. Use a fork to poke lots of holes in pastry square. Set aside.

Melt the cream cheese in a microwave-safe bowl (uncovered) for 40 seconds. Add the powdered sugar and lemon juice and stir until smooth. Stir together cream cheese, powdered sugar and lemon juice until smooth. Spread mixture all over the puff pastry squares (not to the edges).

Arrange the berries on top. Bake for 20-25 minutes, or until the pastry is golden. Serve immediately or at room temperature with whipped cream. Makes 6 servings. 


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