Cooking with Chip

So for a moment of vanity - my sister sent me pictures from this last Christmas of me with my family - so here are a few pics. Me and my grandmother.  For anyone who reads my recipes frequently this is my greatest cooking inspiration.  I cant believe sometimes how much like her that I am.  She and I both set down and read cookbooks like they are actual reading books, I can read them from cover to cover.  We call her everything in the book so lord only knows what I have referenced her as in my posts... Mamaw Shirley, Mamaw Barbee, Mamaw, Mama Gails Momma - the list goes on and on. Not a great photo but its me and my Mom.  Its all I have right now.  I have a few recipes from her but she admittedly hardly ever cooks anymore.  She is way too busy!  I'm not real sure what my baby brother (he just turned 18) and my step-dad eat!?!  I have to say though that my Mom makes the Stardust Salad which have posted a recipe for and love! Ok, I have to admit this one is pure vanity.  They have not...

Banana pudding was always in my grandmother's house and she never used the box stuff you can buy in the store.  With only 6 ingredients, this couldn't be easier.  You will never buy a box of pudding mix again! Banana Pudding 2 cups sugar 4 cups milk 4 T. flour 4 egg yolks 1 T. vanilla 1 T. butter 1 bunch of bananas (how many depends on what size of pan you use to layer the mixture in) 1 box Nilla Wafers In a saucepan over medium-low heat combine the sugar, milk, and flour.  Cook stirring constantly until the mixture begins to boil.  In a separate bowl temper some of the boiling mixture with the egg yolks and combine together in the saucepan.  Cook until the mixture thickens. In a serving dish, layer the cookies, sliced bananas, and pudding.  Continue layering ending with pudding on top.  You can garnish with some extra Nilla Wafers.   You can serve this warm or cold.  (I love it chilled overnight in the refrigerator , although if you are going for a beautiful presentation th...

I love vegetables and one of my favorites is corn but get tired of the same old boiled corn dishes.  I decided to try to make a combination of fried corn and a creamed corn dish but without the sweetness.  The nutmeg that you add in this dish will make your friends and family go hmmm about that slight hint of something extra that they would never guess compliments corn nicely. Fried Skillet Corn 3 T. butter 1 shallot, minced 2 pinches sugar 2 oz. chopped pimentos 16 oz. frozen corn kernels (I would not use canned as they are usually too soft to hold up to the sauce) 2 T. water 1/2 cup heavy or whipping cream 1/2 t. ground nutmeg Salt and Pepper to taste In a skillet over medium high heat, melt the butter.  Add the shallot and sugar, cook until the shallot is translucent, about 3 minutes.  Stir in the pimentos, corn, and water, until the corn is warmed and tender.  While stirring constantly, add the cream, and cook until the cream reduces and thickens.  Season with nutmeg, salt and pep...

I love carrots and I have found a limited number of recipes that showcase the flavor of the carrot itself so I had to take it into my own hands to create a dish that would show the fresh flavor of this vegetable that often takes a back seat to others in most dishes. Honey Glazed Carrots 4 carrots, grated (you can buy pre -grated carrots in the store and use 2-3 cups of them) 1 T. honey 1 T. maple  syrup 1 T. frozen apple juice concentrate 1/4 cup hazelnuts, chopped and toasted 1/4 t. nutmeg 1/4 t. cinnamon 1/2 t. salt 4 T. butter In a steamer basket, steam the carrots for about 10 minutes, until soft and tender but not mushy. Meanwhile, in a separate bowl, combine the honey, maple syrup, apple juice, hazelnuts, nutmeg, cinnamon, and salt.  Combine with the cooked carrots. In a skillet, melt the butter over medium-high heat.  Cook the carrot mixture in the heated butter until coated and cooked through, approximately 3 minutes.  Serve warm.

Spring has sprung in Denver and I am ready for the summer fruit season.  Although we don't have any homegrown strawberries yet we are already getting some wonderful California fruit right now.  That was my inspiration to make a strawberry cheesecake with a strawberry topping for my adopted sister Veronica's birthday this week.  Its strawberry every which way you turn it! Strawberry Cheesecake Crust 3 cups graham cracker crumbs 4 T. sugar 12 T. butter, melted Filling 24 oz cream cheese, softened and room temperature 1 1/4 cup sugar 6 eggs, room temperature 2 cups ricotta cheese, room temperature 1/3 cup all purpose flour 1 T vanilla extract Zest and juice of one lemon 1/2 cup strawberry preserves 1/2 cup strawberries, finely chopped and mashed Whole strawberries to decorate Sauce 3 cups strawberries, finely chopped and divided 1/3 cup sugar 1/4 cup water 1 T cornstarch 1 T lemon juice Pre -heat oven to 350 degrees.  (I normally make my cheesecakes in a water bath for even baking...

Here are some new pictures - the last one is a cake I made for a Quinceanera last summer for a friend and the last few are the jell-o shots I made for our Easter BBQ this year... 417 shots - comes out to about 7 liters of vodka and 36 boxes of jell-o... that was a marathon! Sorry for the poor quality - they were taken with my camera phone.