|Punch Bowl Strawberry Angel Cake|
Monday, March 30, 2015
Monday, March 23, 2015
|Chicken Pot Pie Casserole with a filling made of pre-cooked chicken, cream soup and chicken broth, canned veggies and a few herbs and seasonings.|
Chicken Pot Pie CasseroleThose of y'all who've been around here awhile know that I love my homemade, from scratch two-crust, chicken pot pie. It's classic, the way a pot pie should be, and it quickly became both a fan and family favorite. This batter topped recipe is just a tad bit quicker version for when time is running short.
The topping bakes up like a biscuit, the filling is made with already cooked chicken that you've hopefully put up, cream soup and chicken broth, canned or frozen veggies and a few herbs and seasonings. It's a quicker, but delicious, alternative for those
Wednesday, March 11, 2015
|Cajun style sticky chicken, made with boneless, skinless thighs, seared in butter and oil, then caramelized with brown sugar and finished with a rich, trinity enhanced roux.|
Cajun Sticky ChickenWell, it's an exciting time here around Deep South Dish headquarters, because the debut of the official Deep South Dish Homestyle Southern Recipes cookbook on one of my all time favorite shows, QVC's In the Kitchen with David is coming up!
We were originally scheduled to launch on Sunday, March 15th, but as things go, we got rescheduled tentatively to April 19th. It's still going to be an exclusive opportunity to get an early copy of the cookbook, well before it hits the bookstores and online so be sure to save the new date! Of course I am so very happy to be bringing y'all the cookbook so many of you have been asking me to do for years - that's a given - but I'm also pretty stoked about meeting David in person too, to be honest. He makes me laugh every Wednesday and Sunday and he's pretty much outfitted my kitchen with everything from pots and pans to bakeware, gadgets and small appliances, plus he's filled up the freezer a time or two (do I hear Perfect Gourmet potstickers anyone? French crossiants? Corkies?)
Friday, March 6, 2015
|Homemade chicken noodle soup, made from a whole chicken in an electronic pressure cooker.|
Pressure Cooker Chicken Noodle SoupIf you've been a friend of this blog for any amount of time, you already know that I love my food cooked the old-fashioned way - in the oven or on the top of the stove, low and slow. It's part of the whole process that birthed this recipe website to begin with - connecting to my Mama and Grandma through cooking, after Hurricane Katrina changed my entire career path overnight. There's just something magical that happens with that low and slow process that makes you understand the whole emotional connection to our past while cooking for someone in the present, and how it literally explodes the flavor in a dish that just doesn't happen any other way.
Wednesday, February 25, 2015
|A quick skillet meal of sausage with peppers and onions, tomatoes, barbecue sauce, and beans.|
Sausage, Peppers and Onions with BeansI love this quick take on classic sausage and peppers with onions, adding in beans, making it much more filling and satisfying. It's kinda like if you took beanie weenies and sausage and peppers and married them.
I've used Italian sausage here, but you can use any kind of Italian-style sausage like chicken or turkey, or even a good andouille sausage, and I've also used those gourmet hot dogs that come with the steak packages you get as a gift at Christmas.
Nutritional Factoid: Did you know that while most canned beans are very high in sodium, draining and rinsing them gets rid of nearly half of the sodium level? And, just so you know, it also helps to reduce some of those gas-causing sugars too.
Thursday, February 19, 2015
I am so excited to share with y'all that my cookbook, Deep South Dish Homestyle Southern Recipes, is just about here! Isn't the cover pretty? For those of you wondering "where's the beef?" it's representative of one of our favorite Southern dishes - the vegetable plate - and is actually one of my personal photos and all of my personal recipes! The publisher thought that it was a perfect cover for a spring launch and so do I. Don't worry though - there's plenty of meat protein dishes inside and a few of them are even featured on the back cover too! (Fried chicken anyone?)
Never in a million years when I lost my job - and frankly my entire career - to a hurricane named Katrina, did I have any idea that I would find myself where I am today ... and now a published cookbook author too. No matter how down and out things seems folks, never give up. He might just have bigger plans for you too.
Wednesday, February 11, 2015
|Cherry Berries in a Cloud, a vintage dessert that begins with a baked meringue shell, is topped with a cream cheese, whipped cream and marshmallow layer and finished with a cherry and strawberry pie filling.|
Cherry Berries in a CloudI had all but forgotten about this vintage dessert until my daughter-in-law's grandmother Mimi showed up with a pan of it at one of our holiday gatherings. Not only is it delicious as it always was, but it's a perfect dessert for Valentine's Day too!
|From my 70s Betty Crocker cookbook, one of my first cookbooks as a new bride!|
Thursday, January 29, 2015
|Faith. Family. Food. Check out this product review from Deep South Dish, for homestyle spreads, dips and Miss Kay's fabulous desserts, from Duck Commander Family Foods.|
One of the perks of blogging is the opportunity to bring new products to your readers and I am so excited to introduce you to brand new products from Duck Commander Family Foods. Homestyle spreads, dips and desserts, you'll find that they taste just as if you prepared them in your own kitchen. Every single thing that I was able to sample was wonderful, tasted homemade and did not disappoint one bit. Any of these will make an awesome addition to your Super Bowl party menu this weekend, or any gathering or party you have planned this year.
Labels: Product Review
Friday, January 16, 2015
|Belly warming and hearty, a slow stewed ham bone stock is finished with drop dumplings.|
Ham Bone DumplingsIn the south, we'll drop some biscuit dough in just about any dish with a soup or stew consistency - beans, soup, stews, they're all game. All dumplings require is a full bodied stock and you're in business.
Starting ham and dumplings with a nice leftover ham bone, or absent that, a couple of meaty ham hocks, makes for a beautiful, rich stock base. The freezer preserved leftover holiday ham bone makes ham dumplings a pretty common thing in the first of the new year, especially when the weather outside's been frightening. Hey y'all, I know it's nothing like what our friends to the north face, but it's even been damp, dreary and downright cold down here in the Deep South of Coastal Mississippi! As I write this, I am seeing sunshine out of my office window for the first time in what seems forever.
Monday, January 5, 2015
|A quick and easy skillet pasta meal, made with medium shrimp, andouille sausage and a simple sauce. May also substitute chicken.|
Cajun Shrimp and Pasta SkilletHappy New Year y'all! Yes, this is my first post of 2015 - actually my first post since mid-December. Life has been super crazy busy and it's been a challenge enough to keep active and relevant on Facebook lately the way that they run their algorithms for who sees what over there anymore. They certainly don't favor pages, especially small blogger pages. Geez.
Christmas with the grandchildren at our new house was a blast this year. They are all finally old enough to understand what's going on, and Grandma and Paw Paw probably went overboard, of course. I think that's partly our job now though. They have been out of school for 2 weeks on winter break, heading back to school tomorrow, so we also got to have quite a few full days with them too. We had fun figuring out where the elf would appear everyday and talking about the history of the ornaments on Grandma's tree. Frankly, it's the happiest Christmas I have had since the passing of my Mama.
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