We recently exhibited at the Publix Gasparilla Distance Classic expo featuring all of our cookbooks and fielding quite a few questions about The Junior League of Tampa and our mission. Thank you to everyone who came out to pay us a visit and try one of our tasty recipes!
One of our committee members, Lauren, tried one of our Gasparilla cookbook recipes and shared her own addition to the meal below.
I made one of the recipes found in the Gasparilla Cookbook for dinner last night…. PORK CHOPS A LA MARGARET!
It was dee-licious! The only change I made was to use Heinz Ketchup (I am from Pittsburgh!) that has jalapeno peppers in it. It gave it a bit of a kick. I served it over linguine noodles with a side serving of zucchini. I sliced the zucchini lengthwise, arranged them on a baking sheet, brushed them with olive oil, topped the slices with a mixture of finely chopped onion, Panko breadcrumbs and dry Ranch Dressing mix, and then topped that with shredded cheese. I then put the zucchini under the broiler until the cheese is melted, the zucchini is tender and the topping is slightly browned.
The recipe was really easy to follow and tasted really great! If you are looking for something different to make tonight, I highly recommend the Pork Chops a La Margaret!
Pork Chops a la Margaret
Gasparilla Cookbook, page 117
8 pork chops
1/2 cup catsup
1 teaspoon salt
1 teaspoon celery seed
1/2 teaspoon nutmeg
1/3 cup cider vinegar
1 cup water
1 bay leaf
Brown chops on both sides. Place in casserole dish or oven-proof platter. Assemble sauce and pour over pork chops. Cook in 325 degrees over for 1 1/2 hours. Serve over hot noodles. Serves 8.
One of our fabulous Cookbook Chairs shares her sweet experience from this past Valentine’s Day’s….
I don’t know about everyone else, but if you ask me, going out to dinner on Valentine’s Day is never as fun as it sounds. It’s impossible to get a reservation and when you do, you have to eat an expensive prix fixe menu with a dessert you don’t even want, that sometimes has coconut in it. Well, this year, we took a stand for chocolate (the true hero of Valentine’s Day) and stayed home to enjoy a delicious steak, a bottle of wine and the star of the show: the Chocolate Chip Cake from the Life of the Party.
Verdict: this is one of the best cakes I have ever made! It’s easy to make, only has a few ingredients, can be made ahead and really doesn’t need any icing or accompaniment – though we paired it with freshly whipped cream. It was Valentine’s day and it looked so lonely.
The hardest part of the recipe was grating the chocolate bar which was really not a big deal, but a little messy and slow. Next time I might consider just using a knife to slice the bar really thinly instead of using a cheese grater. However you make it, this is a simple, delicious recipe that everyone will love.
Confession: we ate it for breakfast too.
Chocolate Chip Cake, Life of the Party pg 109
The grated chocolate is the key to this light, moist cake. You might find yourself making excuses to bake it.
1 cup water
1/2 cup vegetable oil
1 (2 layer) package yellow cake mix
4 ounces semisweet chocolate, grated
1 cup (6 ounces) chocolate chips
Beat the eggs, water and oil in a mixing bowl. Add the cake mix and pudding mix gradually, beating for 2 minutes. Stir in the grated chocolate and chocolate chips. Pour into a greased bundt pan. Bake at 350 degrees for 45 to 55 minutes. Cool on a wire rack. Invert onto a serving plate. Sprinkle with confectioner’s sugar.
Yield 16 servings
What better way to socialize with our cookbook committee members than prepping meals at Dinner Done?! Our co-Chairs, Caroline and Ashley, planned a private party one evening last week and we all got to take over in the kitchen!
Caroline and Ashley, 2013-14 Cookbook Co-Chairs
Just in case you’ve never been… businesses such as Dinner Done offer 10+ meal options each month that you can come in and prepare yourself or order To-Go. We all opted to prepare our meals and selected what we wanted before we arrived. The cooking stations are spacious, yet close enough to catch up with friends at stations around you!
Below are some pictures of our fun evening!
We decided to dust off the grill for some Spice-Rubbed Shrimp Kabobs from the Capture the Coast cookbook to continue with our healthy options in January! As Floridians we are lucky enough to use the grill year round and this dish is a grilling standard. This dish not only adds some kick to your entree but pairs great with a salad for a low-fat meal.
Spice-Rubbed Shrimp Kabobs from Capture the Coast, pg 79
2 tablespoons fresh rosemary
2 tablespoons paprika
2 teaspoons brown sugar
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon kosher salt
½ teaspoon garlic powder
½ teaspoon freshly ground black pepper
¼ teaspoon cayenne pepper
2 pounds jumbo shrimp peeled and deveined with tails left on
1 or 4 lemons, cut into slices or quarters
Preheat the grill. Mix the rosemary, paprika, brown sugar, basil, oregano, salt, garlic powder, black pepper and cayenne pepper in a small bowl. Place the shrimp on large baking sheet and brush each side with olive oil. Sprinkle each side with the spice mixture to coat. Thread the shrimp onto skewers, alternating piercing through the head and tail end with each shrimp and placing a lemon slice between each pair. Brush the lemons with olive oil. Repeat until all the shrimp and lemons are used. Place the skewers on a grill rack. Grill over medium hear for 2-3 minutes on each side or until the shrimp are firm and pink. Squeeze the grilled lemons over the shrimp before each serving, if desired. (Serves 6)
January usually means one thing: New Years resolutions. If you are like most of us, your resolutions involve vows to be healthier. We wanted to find you a healthy recipe to help keep to our resolutions without skimping on taste!
Recently we’ve been experiencing colder than normal temperatures for us here in Florida so one of our cookbook committee members made the White Bean Chili from the Life of the Party, packed with protein and vegetables, making this a healthy and filling meal perfect for chilly nights!
White Chicken Chili from Life of the Party, pg 83
1 pound great Northern beans (7 cups canned)
2 tbsp vegetable oil
1 onion, chopped
2 carrots, chopped
2 ribs celery, chopped
3 cloves garlic, minced
2 (4 oz) cans chopped green chills
2 tsp ground cumin
1 1/2 tsp cayenne pepper (lower if you don’t like spice!)
1 tsp oregano
1/2 tsp salt
2 pounds chicken breast
1 (14 oz) can reduced-sodium chicken breast
Sort and rinse the beans. Soak the beans overnight according to the package directions; drain. Place the beans in a stockpot and cover with 2 inches of water. Cook over low heat for 2-3 hours or until the beans are soft and the liquid is absorbed.
Heat the oil in a stockpot. Add onion, carrots, celery and garlic. Saute for 5 minutes or until tender. Add chiles, cumin, cayenne pepper, oregano and salt; mix well. Add the chicken, chicken broth and enough water to cover. Bring to a boil and reduce the heat to low. Cook, let cool to the touch. Cut the chick into bite-size pieces, discarding skin and bones.
Return the chicken to the pot. Cover over low heat for about 20 minutes. Add the beans and any bean liquid to the chicken mixture. Add additional water if necessary to achieve desired consistency. Ladle into warm bowls to serve!
You may have heard that the BCS Championship game is being played this upcoming Monday! There has been a lot of buzz coming from the fans of the Florida State Seminoles and the Auburn Tigers. Florida State’s Heisman Trophy recipient, Jameis Winston, has impressed crowds since the very first game of the season against the University of Pittsburgh where he completed 25 of 27 passes which accounted for five touchdowns. Before the season began expectations were fairly low for this Freshman quarterback, but fans have big expectations for him now going into this game! Auburn’s late game pushes to come out on top were apparent all season, but nothing was more memorable than the kick return for a touchdown following Alabama’s missed 57-yard field goal during the last second of the game that solidified Auburn’s spot in the SEC Championship game leading them to this game. Auburn followers are expecting another game winning performance on Monday as well!
I wanted to provide you with a great recipe for hosting a football watch party since it can be prepared ahead of time allowing you to watch the excitement of the game. You may have tried this sweet and salty party mix at our Holiday Gift Market back in November so you know it’s guaranteed to win your guests over! Of course, if you’re not into college football, the Super Bowl is coming up on February 2nd!
Fish and Bubbles Party Mix
Capture the Coast, pg 47
5 cups crispy corn and rice cereal, such as Chex
3 cups Cheerios
4 cups fish-shaped cheese crackers
2 cups fish-shaped pretzel nuggets
1 cup peanuts 1 ½ cups pecan halves or pieces
1 cup (2 sticks) butter
1 cup packed brown sugar
2 cups “M & M’s” Chocolate Candies
Preheat the oven to 250 degrees. Combine the cereals, crackers, pretzel nuggets, peanuts and pecan halves in a large bowl and mix well. Bring the butter and brown sugar to a boil in a saucepan. Boil until frothy, stirring constantly. Pour over the cereal mixture and toss to coat. Spread evenly in a large roasting pan. Bake for 10 minutes and stir. Continue baking for 45 minutes, stirring once or twice. Remove from the oven and cool to room temperature. Add the chocolate candies and toss well. Store in airtight container.
Yield: 36 servings