Baked Oatmeal with Banana and Blueberries

Fifteen years ago if someone were to have asked me what my career was going to be...I would have said, "I'm going to be a photographer".  It just seemed like the perfect fit for me.  I loved taking pictures.  My parents even let me convert a bathroom into a darkroom.  So it just seemed predestined...but like most young people my interests changed from week to week and I lost interest photography...And I as you probably guessed I didn't end up a photographer...

Well not exactly, but all us food bloggers know that being a photographer is part of the job.

Soft light always makes better photographs.  The sun's light is softest early in the morning before the sun is directly over head.  So this morning while my oatmeal baked,  I went out in the yard and snapped a few photos.

I've always been interested in macro photography....

Here are a few of my favorite shots.

April Showers sure do bring May flowers!!!

Now back to the oatmeal...

I never have been a fan of oatmeal, unless it was in the form of cookies...Until I had it cooked like this.  It really is that good and it comes together really quick.

It's sort of like a healthy fruit crisp.  The fruit goes on the bottom.  I like bananas and blueberries, but you can use any soft fruit.

Then top it with oatmeal and walnuts...Bake it...Breakfast is served!

Baked Oatmeal with Bananas and Blueberries

adapted from Heidi Swanson and Whole Living May 2011

3 tbs unsalted butter, melted, plus more for the pan

2 cups old-fashioned rolled oats

1/2 cup walnuts, toasted and chopped

1/3 cup natural cane sugar "turbinado sugar"

1 tsp baking powder

1 & 1/2 tsp ground cinnamon

1/2 tsp salt

2 cups milk

1 large egg

2 tsp vanilla extract

2 ripe bananas, cut into 1/2 inch slices

1 & 1/2 cups blueberries

maple syrup, for drizzling

Preheat the oven to 375 degrees.  Butter a 8x8 square baking dish.  In a bowl combine the oats, half the nuts, sugar, baking powder, cinnamon, and salt.  In another bowl, whisk together the milk, egg, half the butter, and the vanilla.  In a single layer arrange the bananas in the buttered dish.  Then scatter over the bananas two-thirds of the blueberries.  Then cover with the oat mixture.  Then slowly drizzle the milk mixture over the oats.  Distribute the liquid by gently tapping the dish on the counter top.  Scatter the remaining blueberries and walnuts over the top.  Bake for 35 to 45 minutes, until the top is golden brown.  Let cool slightly.  Then drizzle with the remaining butter and maple syrup.

Fried Okra with Sriracha Ranch Dipping Sauce

Being a Southern boy there are certain foods that are near and dear to my heart...fried chicken...fried okra...fried green tomatoes...fried catfish...um wait they're all fried.  No wonder I'm getting fat!..ok let's not talk about that.

While these foods might not be good for your body, they sure are good for your soul.  Fried okra brings back so many memories for me.  My mom used to fix it nearly everyday during the summer with the okra that my dad grew in the garden.  It's still one of my favorite foods.

So how do you improve on a classic...

How about cut it big enough you can eat it like french fries...

and a dipping sauce...maybe Ranch...or Sriracha Ranch...even better.

So still reminiscent of my mom's fried okra...only better!

Sorry Mom.

When selecting okra, look for smaller pods.  Larger pods tend to be tough and fiberous.  Some people don't like okra, because of it's slimy texture...but a quick soak in buttermilk fixes that.

I used pretty much the same breading as my mom and most ever Southern cook...a mix of flour and cornmeal.

Then the dipping sauce...trust me you want to make this!  After you have it once you will be wanting to dip everything in it.

Fried Okra with Sriracha Ranch Dipping Sauce

1 lb fresh okra, pods no longer than 4 inches

2 cups buttermilk

1 cup self-rising flour

1 cup self-rising cornmeal

1 tsp salt

1/4 tsp cayenne pepper

a few grinds of black pepper

vegetable oil, for frying

Cut off and discard the stem end of the okra pods.  Cut the pods in half lengthwise and place in a large bowl.  Pour the buttermilk over the okra and let it sit for 30 minutes.  Meanwhile in a shallow dish combine the flour, cornmeal, salt, cayenne, and black pepper.  Remove the okra from the buttermilk with a slottled spoon and bread in the cornmeal mixture in batches.  Fry the okra in batches in oil heated to 350 degrees for about 4 to 5 minutes, until golden brown.  Drain the okra on paper towels. 

For the Srirach Ranch Dipping Sauce:
Mix together 1/2 cup Ranch dressing and 2 tsp Sriracha.

This makes a great appetizer or a great alternative to french fries.

Toffee Brownies

This Memorial Day weekend I have eaten a ton of food.  A ton of really good food...including  half the pan of these brownies.  They might just be the best brownies I have ever eaten and definitely the best brownies I have ever made that started with a mix.  It's one of Paula Deen's recipes so you know it has to be good!

See it all starts with a box of brownie mix...but I promise everyone will think they are from scratch.

 

Then you need 3 six ounce Symphony Candy bars...The ones with almonds and toffee bits...um but I couldn't find 6 oz bars...only 6.8 oz bars!  Well a little extra chocolate never hurt anybody!  And it turned out great!

Toffee Brownies

recipe from Paula Deen

17.6 oz box of brownie mix with walnuts

3 6 ounce Symphony bars with almonds and toffee chips

Line a 13x9 inch cake pan with aluminum foil and spray with nonstick spray.  Then prepare the mix according to the package directions.  Spoon half the brownie batter into the pan and smooth with a spatula.  Then place the candy bars on top of the batter.  Then spoon over the remaining batter and spread to cover the candy bars.  Bake according to the package directions.  Let cool completely.  Then lift from the pan using the egdes of the foil and cut the brownies into squares.

*Note: I prepare the brownie mix with the directions for fudgy brownies and baked for about 25 minutes.

and now just a few backyard pics...

 

aw three little baby geese...

 

There's Mama Goose....

I better stay back unless I want to be on that show...

When Animals Attack!

 

Here is another family, they only have one little tiny baby.

Hope you have a happy and safe Memorial Day!

Bombay Turkey Sliders with Garlic Curry Sauce

I have been craving Indian food in the worst way lately...funny because on Cinco de Mayo "M's Birthday"...We ate at Taj India...which just happens to be my favorite Indian restaurant in Birmingham...but that just made the craving worse.  The next day I made a mad dash to the Indian grocery store and loaded up to get the pantry stocked, but my Indian cooking had to wait...since there was way to much cooking that had to be done for Saturday.

On Saturday we had a Birthday/Mother's Day/Cinco de Mayo Party...and of course all the food was good, But it wasn't Indian food....and we had enough enchiladas left over to feed an army....so Sunday we ate leftovers...There are still some left for dinner the dogs.

So tonight basically anything, but enchiladas!!!..and preferably Indian.

I've actually been planning on making this recipe for some time.  It may not be authentic Indian, but it's full of curry powder and Indian flavor.

Bombay Turkey Sliders with Garlic Curry Sauce

adapted from Bon Appetit March 2007

For the burgers:
2 lbs ground turkey
6 tbs chopped cilantro
1/4 cup green onions, minced
1/4 cup mayonnaise

2 tbs minced fresh ginger

4 tsp curry powder

2 tsp ground cumin

3/4 tsp hot chili powder

1 tsp salt

12 dinner rolls, toasted, for serving

In a bowl combine all the ingredients for the burgers and mix.  Divide the mixture into 12 equal portions and form into 1/2 inch thick patties.  In a skillet heat 1 tbs of oil over medium heat.  Add the burgers and cook for about 4 minutes on each side or until cooked through.

* It's a good idea to wear gloves while mixing the meat and forming the patties.  There is lots of turmeric in curry powder.  Turmeric is a natural dye...You don't want to have yellow hands for a couple of days.

For the Garlic Curry Sauce:

3/4 cup mayonnaise

2 & 1/4 tsp curry powder

1 & 1/2 tbs plain yogurt

1 & 1/2 tbs ketchup

1 garlic clove, minced

Mix all the ingredients and let stand at room temperature while the burgers are cooking.

Serve the sliders on toasted dinner rolls with, sliced tomato, cucumber, red onion, and the Garlic Curry Sauce.

These are pretty messy, so be sure to have plenty of napkins handy.

I served these with sweet potato fries.  The garlic curry sauce made a great dipping sauce for the fries too.

Now on to a totally different subject...

I'm happy to report that my curry trees are doing well after an unusually cold winter...I was sort of worried they wouldn't come back out, but they are covered in new growth.  So I'm going to have plenty of curry leaves...Yay!

Bangers and Taters - and I Have An Old Lady Crush

The old saying "the way to a man's heart is through his stomach" is true and one unlikely lady has stolen my heart.  I have a little major old lady crush on none other than Clarissa Dickson Wright.  You probably remember her  as one half of The Two Fat Ladies.

It all started out with me buying The Two Fat Ladies series on DVD, before that I don't think I had ever even heard of her.  The Two Fat Ladies came on TV when I was a kid, so I had never watched it.  I started watching the show thinking that it would be just for entertainment value only...I was almost certain that I would never want to try any of their recipes.  That all changed after I cooked Clarissa's Chicken Breasts with Walnut Aillade...This recipe was our first kiss...and many more have followed.

Then I read her autobiography, Spilling The Beans...Which is hands down the best biography I have ever read...If you're looking for a good read...This is a good one!  Now I have one whole shelf on my bookshelf dedicated to Clarissa.

The other day I got my hands on a copy of her latest book, Potty Clarissa's One Pot Cookbook...POTTY!....isn't that be best title ever for a one pot cookbook?

Since I HATE washing dishes one pot cooking is perfect for me!
So for dinner tonight I put my heart back into Clarissa's hands with her sausage casserole.

Beer and sausages what's not to love!

Taters, Onion, and Garlic...Throw in a can of tomatoes.

One pot...one hour...one hearty dinner!

Sausage and Potato Casserole
adapted from Potty by Clarissa Dickson Wright

2 lbs good quality sausages
4 medium onions, sliced
2 garlic cloves, chopped
1 bottle Guinness beer
1 14.5 can diced tomatoes
6 medium potatoes, cut in half
1 cup grated sharp cheddar cheese
2 tbs oil
salt & pepper

Preheat the oven to 350 degrees.  In a heavy casserole, brown the sausages.  Remove the sausages and set aside.  Add the onions and fry until they start to brown.  Add the garlic and cook for a couple more minutes.  Then add the beer and tomatoes.  Season with salt and pepper, and return the sausages to the pan.  Then add the potatoes.  Cover and cook for about 50 minutes.  Then uncover, top with the cheese and cook for about 10 additional minutes.

Serve this with plenty of crusty bread to sop up all the gravy.