|Cranberry Chicken Salad, made with shredded chicken, dried cranberries and pecans, and tossed with a honey mayo dressing, perfect on a cracker, over shredded lettuce or made into sandwiches.|
Tuesday, November 22, 2016
Thursday, November 17, 2016
|Wedges of cabbage, seasoned, sprinkled with bacon, and wrapped tightly in foil packets, great for the oven, campfire or grill.|
Foil Packet Cabbage WedgesOh my, isn't foil packet cooking just too cool? Of course, it's really intended to be campfire cooking, or even outdoor grill cooking, but they're just as easy to bake right in your oven.
The advantage of cooking in foil, is that the flavor really intensifies in whatever you tuck away in those little squares. Remember that foil packet corn? Oh my gosh is that stuff good or what?! And yes, wrapping things individually is different than putting everything in one pan and just wrapping the pan - trust me. I've tried it! Not the same at all.
Saturday, November 12, 2016
Many of you already know Mandy Rivers from the release of her first cookbook South Your Mouth and her blog of the same name, but available now, is her follow up cookbook and newest release, South Your Mouth Some More! If you're already a fan of Mandy's blog, and have the first, you'll love adding this cookbook to your collection too, but even if you're new to her blog, if you like the way that I cook, I know you'll enjoy a copy.
Though Mandy and I have never actually had the opportunity to sit across the table from one another, I've liked her from the moment we met across the net. We've shared many conversations via email over the years of blogging and I find her to be not only funny, but very down to earth and authentic.
Monday, November 7, 2016
|Seasoned mashed fresh sweet potatoes, stuffed inside crescent dough bundles, sprinkled with cinnamon sugar and baked in a flavored sugar syrup.|
Sweet Potato DumplingsI may have mentioned before that I love sweet potatoes. They're an easy side and so many ways to enjoy them. Plain baked or twice baked, as chips or fries, roasted, grilled, mashed, in a skillet hash, tossed in a buttery glaze or candied in a simple syrup, added to soups, in a casserole, in fried pies or a classic sweet potato pie, in biscuits, or added to quick bread, I'll take them all.
When I bake them, you can be sure I'll bake off a few extra, since they keep several days in the fridge and are super easy to reheat in the microwave. Well, that is when you have a microwave.
Friday, November 4, 2016
|Country Green Beans with Ham and Potatoes - Green beans, slow stewed in a ham broth, with chunks of torn ham or tasso and potatoes, and served with a flavorful pot likker.|
Country Green Beans with Ham and PotatoesIf I had to pick only one vegetable I could eat for the rest of my life, it'd sure be hard. While The Cajun's veggie list is very limited, I pretty much love them all. Just take a look at the cover of my cookbook and you'll see one of my favorite meals ever! Yep, I'm a veggie plate gal and I can make a meal out of just about any vegetable pairing. Well... actually that cover shot was my supper that day!
There is one exception. Brussel sprouts. I keep trying to love those in the interest of being a food blogger, but I just can't seem to get there. They're just, well... okay, and out of all of the ways to fix them, the creamed version were my favorite, and though I've tried them many ways, they just don't get my taste buds too excited!
Thursday, October 20, 2016
|Southern style meatloaf, made with ground chuck, onion and sweet bell pepper and finished with a brown sugar ketchup glaze.|
Southern Style MeatloafY'all know how I feel about labeling recipes or methods of cooking as "real" or "true" southern. I say it all the time, and I will continue to repeat it as long as I'm sharing recipes here on my blog, that one true reality I have learned in my now about ten years of blogging about southern food, is that there is no one "true" way to cook in the south. We sometimes do things a little bit different from one another.
Truth is, it rests solely on two things - the region of the south where you grew up, and what your own mama did - which was likely drawn from what her mama did. I am a southerner, born and raised, but my way of cooking some things may be potentially far different from your way, though it doesn't make either one better or more "right" than the other.
Sunday, October 16, 2016
|Ham, egg and cheese breakfast cups, are little mini omelets, baked in a Texas muffin pan and stuffed into a crispy ham cup. Shown here with mushrooms and spinach, but easily adaptable for your own favorite add-ins, these reheat and freeze beautifully, making them a perfect make-ahead breakfast.|
Ham, Egg and Cheese Breakfast CupsI was flipping through my Woman's World magazine and was reminded about these little cups. I really enjoy that magazine! Have you ever read it?
I used to pick up a copy at the grocery store every now and again, so when I checked on a subscription, at first glance I had a little sticker shock! But after realizing it's actually a weekly subscription and not just monthly, I thought I would treat myself.
The magazine features things of interest to me as a woman - diet, fashion, gardening, health, crafting, spiritual inspiration, new cookbook features and, of course, recipes. This week's issue has the most adorable cupcakes and treats for Halloween so you might want to pick one up at the grocery store. One of the other recent issues featured egg cups similar to those I used to make often when I was working in the corporate world and had that long commute each way, every day.
Monday, October 10, 2016
|An Italian-American pasta dish, this southernized version of ziti comes together fairly quickly in a skillet on top of the stove, but with no sacrifice of the classic flavor.|
Skillet ZitiAlthough my ancestors come from the same area of Europe, so far as I know, there is no direct Italian lineage in my family tree, though I sure do seem to gravitate toward good Italian food. And good French food too for that matter. Aw heck, just good food I reckon!
I can tell you for certain that I sure do love my homemade baked ziti. Love, love, love it! But... like a good lasagna, homemade baked ziti takes a little bit of work and a whole lotta love to come together. It's a process, usually involving the entire family, to help make the sauce, the meatballs and all of the stuff that goes into making a good homemade meal, full of love. That makes it a mostly weekend, and usually Sunday meal too, and as Rachael Ray has proclaimed in her newest book, Everyone is Italian on Sunday. Ah, finally some validation for this southerner's love of Italian food... thanks Rach!
Saturday, October 1, 2016
|A filling and satisfying cabbage soup made with a beef stock and tomato with V8 base, ground beef, turkey or sausage, and served over rice, with flavor that is reminiscent of an unstuffed cabbage roll.|
Unstuffed Cabbage Roll SoupThere's a lot to be said for cabbage soup. For those of us who love cabbage, it's an easy way to prepare it, it's tasty and filling. I have several versions here on the blog, including my interpretation of the one that's been around forever, and is known as zero point, diet soup and free soup, and made popular by Weight Watchers. With a tomato base and loads of vegetables, it's low cal, diet friendly and filling, making it a favorite diet soup, although it's pretty well loved by all cabbage lovers.
Friday, September 30, 2016
|With this newly released cookbook, Cookin' it with Kix: The Art of Celebrating and the Fun of Outdoor Cooking, Kix Brooks is sharing a collection of favorite recipes, some inspired, but many tried and true, hand-me-down heritage recipes from his own family.|
Disclosure: I received a copy of this cookbook as well as the promotional giveaway books free, as a member of the "Cookin it with Kix" blogger team.
As the highest selling duo in country music history, with more than 23, #1 hits, 75 major industry awards, and over 30 million in record sales, if you know country music, you know Brooks & Dunn. I mean who doesn't go back home from wherever you currently are when listenin' to Red Dirt Road?
What you may not know is that in 2015, Kix Brooks had a successful Cooking Channel show called Steak Out with Kix Brooks - where he says he picked up the secrets to a rockin' steak from guest chefs. You also may not know that he is a founding partner and co-owner of Nashville's Arrington Vineyards. You may not know that he moved to Nashville from New Orleans, where he once played at Tipitina's and the Old Absinthe House on Bourbon. But you will learn these things and much more from his new book.
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