Monday, August 12, 2019

Cooking with Kennedy - Celebrating Mom

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By: Lime Green Giraffe Photography Editor, Kennedy J.  

Motherare a gift.  
I want our mothers to know that we appreciate everything that they do for us and we don't take them for granted.  
Let’s celebrate our mothers with food that they won’t forget.     

Today I am going to share what I cooked for my mom on Mother’s Day.  
decided to cook for breakfast, lunch and dinner for my mom 

Breakfast: Dutch – German Pancakes 
 

Ingredients: 
  • 3 large eggs 
  • 1 ½ tablespoon granulated sugar 
  • 1 pinch salt 
  • ¾ cup milk, warm 
  • 2 teaspoons vanilla extract 
  • ¾ cup all-purpose flour 
  • 1 tablespoon butter, melted 
  • 2 tablespoons butter 
  • powdered sugar, for serving 
  • sliced strawberries, for serving 

Instructions:  
Preheat the oven to 400°F (205°C).  
Combine the eggs, granulated sugar, salt, milk, vanilla, flour and melted butter in a blender or food processor and blend until smooth.  
Preheat an oven-safe skillet over medium-high heat for 3-4 minutes.  
Melt the butter in the skillet.  
Pour the batter into the heated skillet and then immediately, and carefully, move the skillet to the oven and bake for 25-30 minutes.  
The pancake is done when it is a rich amber color and the sides have risen considerably.  
Carefully remove the pancake from the skillet and let cool slightly on a wire rack.  
Serve warm with powdered sugar and sliced strawberries.  

Lunch: Shrimp and Grits   

Ingredients:   
4 cups water 
Salt and pepper 
1 cup stone-ground grits 
3 tablespoons butter 
2 cups shredded sharp cheddar cheese 
1 pound shrimp, peeled and deveined 
6 slices bacon, chopped 
4 teaspoons lemon juice 
2 tablespoons chopped parsley 
1 cup thinly sliced scallions 
1 large clove garlic, minced 

Instructions: 
Bring water to a boil.  
Add salt and pepper.  
Add grits and cook until water is absorbed, about 20 to 25 minutes.  
Remove from heat and stir in butter and cheese. 
Rinse shrimp and pat dry.  
Fry the bacon in a large skillet until browned; drain well.  
In grease, add shrimp.  
Cook until shrimp turn pink.  
Add lemon juice, chopped bacon, parsley, scallions and garlic. Sauté for 3 minutes. 
Spoon grits into a serving bowl.  
Add shrimp mixture and mix well.  
Serve immediately. 



Dinner – Pesto Pasta   

Ingredients:  
1 pound bow-tie pasta  
1 pint cherry tomatoes, each cut in half  
1/2 cup prepared pesto  
ounces fresh mozzarella, cut into pieces  
1/4 cup olive oil  
Salt and pepper  
1/2 cup torn fresh basil  
1/4 cup grated Parmesan  

Instructions:  
Prepare pasta according to package directions, undercooking by 1 minute.  
Drain pasta and return to pot.  
Add tomatoes, pesto, mozzarella and olive oil.  
Season with salt and pepper  
Mix well, cover and set aside off heat until cheese has started to melt, about 2 minutes.  
Stir in basil and Parmesan.  
Serve immediately.  



Dessert – Brownies   
 

Ingredients: 
1 package fudge brownie mix big enough for a 13-inch x 9-inch pan size 
1/2 cup water 
1/2 cup canola oil 
1 egg 
3/4 cup chopped almonds 
1 teaspoon almond extract 

Filling: 
1 cup (6 ounces) semisweet chocolate chips 
1 package (8 ounces) cream cheese, softened 
1/4 cup confectioners' sugar 
2 tablespoons milk 
1/2 teaspoon almond extract 

Topping: 
Any kind of your choice like nuts, candies or fruit. 

Instructions:  
Brownies 
In a large bowl, combine the first six ingredients.  
Pour mixture into a greased 13x9-in. baking pan.  
Bake at 350° for 23-25 minutes or until a toothpick inserted in the center comes out clean. Do not overbake 
Cool on a wire rack. 

Filling + Topping 
In a microwave, melt chocolate chips; stir until smooth.  
In a large bowl, beat cream cheese and confectioners' sugar until smooth.  
Beat in the milk, extract and melted chips.  
Spread over brownies.  
Refrigerate for 1 hour or until firm. 
Garnish with topping before serving. 


Thank you for being a part of this edition of Cooking with Kennedy!  
Enjoy cooking for your mom and see you in our February issue.

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