Pinch of SALT

Pinch of SALT Recipes. Catering & Florals for all Occassions. Floral Coordinator,Event Planner, Chef & Designer Marshall Smothers Food is the very foundation of life.

Thank you for taking the time to view our page. This is our home and you are welcomed in anytime. We invite you to share in the moments that can transform an ordinary meal into a dinning experience that will become a memory of a special occasion. We eat to live. Dishes can take you to different places in the world but most of all it can make you feel at home. Remind you of a precious time, an unfo

rgettable memory. We not only cater to and for you. This page offers you some of our favorites and the recipes we use in our kitchen that we bring to you as well. We hope you enjoy. And as always LOVE LAUGH EAT :)

CHOCOLATE CHIP CREAM CHEESE BREAD (Its a bread but really its more of a dessert! So rich, moist and delicious!) Ingredie...
06/25/2014

CHOCOLATE CHIP CREAM CHEESE BREAD

(Its a bread but really its more of a dessert! So rich, moist and delicious!)

Ingredients:

2 cups flour
4 eggs
12 ounces chocolate chips
8 ounces cream cheese
1 1/2 cups sugar
2 teaspoons baking powder
1/2 cup butter (approximately one stick) or 1/2 cup margarine (approximately one stick)

Directions:

Preheat oven to 350 degrees F.
Let butter/margarine and cream cheese come to room temperature and mix thoroughly in good-sized bowl.
Add sugar and mix thoroughly. and then add eggs and mix.
Add flour and baking powder at the same time, and mix.
Lastly, add chocolate chips and fold in.
Lightly grease 2 standard-sized loaf pans.
Add batter into the 2 pans.
Bake for 45 to 60 minutes (cooking time will vary from oven to oven).
Test with a toothpick poked in the center- if it comes out without batter clinging to it, it's done.

16 servings

MINI BROCCOLI BACON QUICHESYou will see me Catering with these all the time. Deeelish 8 large eggs 1/4 cup milk 1 1/2 te...
06/25/2014

MINI BROCCOLI BACON QUICHES

You will see me Catering with these all the time. Deeelish

8 large eggs
1/4 cup milk
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1 tablespoon extra virgin olive oil
1/2 cup finely chopped onion
2 cups broccoli florets
1 cup cooked, crumbled bacon pieces
1 cup shredded cheddar cheese
1 refrigerated pie crust cut into 4 round pieces

Directions:

Preheat oven to 35o degrees F. and place round cuts of pie crust into 4 mini pie plates or ramekins. Partially bake crusts for 10 minutes then remove from oven.
Place eggs, milk, salt and pepper into stand mixer with the whisk attachment in place. Whisk until well combined, about 20 seconds. Set aside.
Heat olive oil in large skillet over medium heat. Saute onions for about 5 minutes then add broccoli florets, stirring and cooking for about 3 minutes. Remove from heat and set aside.
Pour egg mixture evenly into the 4 pie dough lined pie plates. Top evenly with onion, broccoli, bacon and cheese. Bake for 22-27 minutes, until eggs are cooked through. Serve warm.

Yield 4 mini quiches

BUTTERFINGER CANDY PIE (One of most tasty and easy frozen ice cream pies out there!) Ingredients: 1 graham cracker crust...
06/25/2014

BUTTERFINGER CANDY PIE

(One of most tasty and easy frozen ice cream pies out there!)

Ingredients:

1 graham cracker crust
1 pint vanilla ice cream, slightly softened
1 container non-dairy whipped topping, thawed
1/4 cup creamy peanut butter
1 tsp pure vanilla extract
12 fun size Butterfingers, or 3 regular size Butterfingers, chopped
1 container non-dairy whipped topping for the top layer

Optional:

Additional crushed candies
Chocolate syrup

Directions:

In a large bowl, stir together softened ice cream, non-dairy topping, peanut butter, vanilla extract, and chopped Butterfingers. Spread evenly into graham cracker crust.
Cover and freeze for about 4 hours, or until firm.
Take out and layer a second topping of non-dairy topping and refreeze 4 more hours or until firm and serve.

Optional:

Garnish with crushed Butterfingers, drizzled chocolate syrup and an additional dollop of whipped topping, if desired.

TOO EASY CHOCOLATE WAFFLES Chocolate and Waffles. The sweet and alluring smell to wake up the house with, what's not to ...
06/25/2014

TOO EASY CHOCOLATE WAFFLES

Chocolate and Waffles. The sweet and alluring smell to wake up the house with, what's not to like? Everyone will love this easy, delicious Chocolate Waffle Recipe!

Ingredients:

Cooking spray
2 cups Buttermilk Complete Pancake & Waffle Mix - Your choice of brands
3 tablespoons Unsweetened Cocoa
2 tablespoon Granulated Sugar
1-1/2 cups Water
1/3 cup vegetable oil
1/3 cup chopped walnuts
1/4 cup Semisweet Chocolate Chips
Whipped Cream (optional)

Directions:

Heat the waffle iron and spray with cooking spray. Be generous with the spray.

In a large bowl, mix the pancake & waffle mix, unsweetened cocoa and sugar. Stir in the water and oil with wire whisk just until large lumps disappear.

Stir in walnuts and chocolate chips. Let sit for 5 minutes.

Pour desired amount of batter into well greased waffle iron. Bake until steaming stops. Serve immediately with whipped cream and your favorite toppings.

Creamy Brandy Alexander Last Call!! A delicious old school recipe. Tastes almost like a milkshake! Ingredients: 1 1/2 o...
06/25/2014

Creamy Brandy Alexander

Last Call!! A delicious old school recipe. Tastes almost like a milkshake!

Ingredients:

1 1/2 oz brandy
1 oz dark creme de cacao
1 oz half-and-half or heavy cream if you want it really heavy and creamy
1/4 teaspoon nutmeg

Directions:

In a shaker half-filled with ice cubes, combine the brandy, creme de cacao, and half-and-half. Shake well. Strain into a chilled cocktail glass and garnish with the nutmeg.

ALMOND POPPYSEED MUFFINS A delicious Almond Poppyseed Muffin perfect for that grab 'n go breakfast on busy weekends. Ing...
06/25/2014

ALMOND POPPYSEED MUFFINS

A delicious Almond Poppyseed Muffin perfect for that grab 'n go breakfast on busy weekends.

Ingredients:

3 cups all-purpose flour
2-1/2 cups sugar
2 tablespoons poppy seeds
1-1/2 teaspoons baking powder
1-1/2 teaspoons salt
3 Eggs
1-1/2 cups milk
1 cup canola oil
1-1/2 teaspoons vanilla extract
1-1/2 teaspoons almond extract

Directions:

Preheat oven to 350 degrees F

Combine the dry ingredients in a large mixing bowl. In a second bowl, whisk the eggs and wet ingredients. Stir the wet ingredients into dry ingredients just until moistened.

Fill greased or paper-lined muffin cups two-thirds full. Bake for 20-25 minutes or until muffins test done. Cool in pan 10 minutes before removing to a wire rack. Serve warm.

Yield: about 2 dozen standard-size muffins.

DOUBLE CHOCOLATE CHEESECAKE Ingredients: For the Cheesecake: 1 1/2 cups cream-filled chocolate sandwich cookie crumbs (a...
06/25/2014

DOUBLE CHOCOLATE CHEESECAKE

Ingredients:

For the Cheesecake:

1 1/2 cups cream-filled chocolate sandwich cookie crumbs (about 18 cookies)
1 (12-ounce) package semisweet chocolate morsels
3 (8-ounce) packages cream cheese, softened
1 (14-ounce) can sweetened condensed milk
2 teaspoons vanilla extract
4 large eggs, room temperature

For the Ganache topping:

3/4 cup whipping cream
1 (6-ounce) package semisweet chocolate morsels
1 (6-ounce) package milk chocolate morsels
Fresh fruit for garnish if desired

Directions:

For the Cheesecake:

Preheat oven to 300 degrees F.

Crush your cookies either in a food processor or plastic bag using a mallet or rolling pin.

Press them all along the bottom and halfway up the sides of your 9″ spring form pan.

Melt semisweet chocolate chips in microwave (or stove top) being sure to stir the morsels at 15-second intervals until they are completely smooth and melted and to avoid scorching. Set aside.

Place softened cream cheese in a large bowl and beat on medium-high speed for 2 minutes until light and fluffy.

Add sweetened condensed milk and vanilla, beating at medium speed just until they have combined.

Next, add eggs, one at a time, beating at low speed just until combined after each addition.

Add melted chocolate to mixing bowl slowly, beating it at low speed until it is just combined.

Pour into your cookie crumb crust, place into oven, and bake for 1 hour and 5 minutes.

Turn oven off and let the cheesecake stay in the oven for 30 minutes, with the door CLOSED!

Remove your cheesecake to a wire rack and let it cool completely. When it is completely cool, cover and place it in the refrigerator for at least 8 hours.

Remove cheesecake out of fridge and remove the sides of the spring form pan.

Place your cheesecake on a serving platter or wherever you plan to serve it from..

Directions:

For the Ganache Topping:

Pour your 3/4 cup of whipping cream into a saucepan on the stove and bring to a simmer over medium high heat.

Remove from heat, and stir in the chocolate chips. Keep stirring, and as it comes together, switch to your whisk, stirring until it is completely combined and smooth. Let this cool slightly.

Pour your ganache over the cheesecake and spread out evenly.

Decorate with fresh fruit if desired. Return to the refrigerator and refrigerate until it is firm.

Creamy Shrimp and Scallop PastaA very delicious and creamy garlic sauce compliment this delicious dish of Scallop and Sh...
06/25/2014

Creamy Shrimp and Scallop Pasta

A very delicious and creamy garlic sauce compliment this delicious dish of Scallop and Shrimp Pasta. The scallops and shrimp are lightly sauteed in a garlic butter sauce and tossed with pasta, cream and cheese. Quick and delicious, Scallop and Shrimp Pasta is perfect for that brunch get together or a tasty luncheon.

Ingredients

6 tablespoons butter
1 small garlic clove, cut in half
16 ounces fresh sliced mushrooms, optional
2 pounds cleaned bay scallops, cleaned and cut in half if desired
1 pound peeled cleaned medium shrimp
1 box (16 ounces) spiral pasta or linguine or pasta of choice
1 1/2 cups whipping cream
3/4 cup grated Parmesan cheese
salt
pepper
3 to 4 tablespoons fresh chopped parsley

Directions

1 Saute’ garlic in melted butter in large skillet.

2 Add mushrooms, if using, and cook until lightly browned.

3 Remove garlic pieces.

4 Add scallops and shrimp to the garlic and butter mixture; cook,
stirring, for about 6 minutes, until cooked through.

5 In a large pot, cook the pasta according to package directions.

6 Drain and return to the cooking pot.

7 Add cream and Parmesan cheese to the pasta and toss well.

8 Add mushroom, if using, and seafood mixture with juices;

9 Toss well and season with salt and pepper to taste. Serve garnished with parsley or other herbs of choice

SOUTHERN CHOCOLATE CHIP WALNUT PECAN PIEThis is a delicious rich pie sure to cure the sweet tooth blues! So easy to make...
06/25/2014

SOUTHERN CHOCOLATE CHIP WALNUT PECAN PIE

This is a delicious rich pie sure to cure the sweet tooth blues! So easy to make, so chocolaty. You might want to make 2 of them!

Ingredients:

1 cup granulated sugar
1/2 cup all-purpose flour
2 eggs, beaten
1/2 cup melted butter
3/4 cup chopped pecans or walnuts (I use both, about 1/2 cup of chopped pecans and 1/4 cup of chopped walnuts)
1 cup semisweet chocolate chips (6 ounces)
1 teaspoon vanilla extract
1 9-inch, unbaked pie crust or store bought shell (pie dough recipe below)

Directions:

Preheat oven to 350 degrees
In a large mixing bowl; combine sugar and flour; stir in eggs and butter.
Add chopped pecans or walnuts, chocolate chips, and vanilla extract; mix well.
Pour mixture into pie shell; bake at 350 degrees for 40 to 45 minutes.

Basic Pie Dough

Ingredients
2 1/2 cups all-purpose flour, spooned and leveled
1 teaspoon salt
1 teaspoon sugar
16 tablespoons (2 sticks) cold unsalted butter, cut into pieces
1/4 to 1/2 cup ice water

Directions
Step 1
In a food processor, combine flour, salt, and sugar; pulse to combine. Add butter; pulse until mixture resembles coarse meal, with just a few pea-size pieces of butter remaining.
Step 2
Sprinkle with 1/4 cup ice water. Pulse until dough is crumbly but holds together when squeezed with fingers (if necessary, add up to 1/4 cup more water, 1 tablespoon at a time). To help ensure a flaky crust, do not over process.
Step 3
Transfer half of dough (still crumbly) onto a piece of plastic wrap. Form dough into a disk 3/4 inch thick; wrap tightly in plastic. Refrigerate until firm, at least 1 hour (and up to 3 days). Repeat with remaining dough. Makes 2 disks.

Bacon Wrapped Asparagus BitesFor flavor it does not get much better than Bacon Wrapped Asparagus Bites.Two flavors combi...
06/25/2014

Bacon Wrapped Asparagus Bites

For flavor it does not get much better than Bacon Wrapped Asparagus Bites.
Two flavors combined make for a savory, delicious finger food. Served with your favorite dipping sauces, this appetizer is always a huge favorite at parties or as a movie or game day treat.

Ingredients

2 lb. fresh asparagus, ends trimmed, either green or white
12 slice bacon, uncooked
1/2 c light brown sugar
1/2 c butter
1 Tbsp soy sauce
1/2 tsp garlic salt
1/4 tsp freshly ground pepper

Directions

1 Preheat oven to 400 degrees F.

2 Divide asparagus spears into 12 bundles (3-4 pieces each).

3 Wrap 1 piece of bacon around each bundle, starting 1/2″ from bottom of the tips.

4 Secure the bacon-wrapped asparagus with a toothpick.

5 Arrange bundle in a shallow baking pan.

6 Combine brown sugar and remaining ingredients in a medium saucepan; heat mixture to a boil over medium heat, stirring occasionally.

7 Pour mixture over asparagus bundles.

8 Bake 25 to 30 minutes or until spears have begun to wilt and bacon looks fully cooked.

Cheesy Beer Dipping Sauceingredients:2 tablespoons unsalted butter 2 tablespoons all-purpose flour 1 teaspoon Dijon must...
03/20/2014

Cheesy Beer Dipping Sauce

ingredients:
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup porter beer
3/4 cup heavy cream
6 ounces (approximately 1 1/2 cups) shredded Cheddar
2 drops hot sauce

In a medium saucepan over low heat, melt the butter and whisk in the flour. Cook, whisking constantly for 2 to 3 minutes, being careful not to brown the flour. Whisk in mustard, Worcestershire sauce, salt, and pepper until smooth. Add beer and whisk to combine. Pour in cream and whisk until well combined and smooth. Gradually add cheese, stirring constantly, until cheese melts and sauce is smooth; this will take 4 to 5 minutes. Add hot sauce.

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Paducah, KY
42001

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Monday 9am - 8pm
Tuesday 9am - 8pm
Wednesday 9am - 8pm
Thursday 9am - 8pm
Friday 9am - 8pm
Saturday 9am - 8pm

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