Tuesday, March 31, 2009

Nutella Crescents with Cinnamon Walnut Crumble

Crescent rolls, spread with Nutella, a little cinnamon sugar and finely minced walnuts. Quick. Easy. Heavenly.

Nutella Crescents

What a wonderful way to indulge in Nutella - wrapped in a sweet crescent. Tasty and really simple too - you will LOVE these!


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Sunday, March 29, 2009

Grilled Pork Spareribs or Baby Back Ribs

Grilled spareribs or baby back ribs, get a boost first in the oven and then take a final sear on the grill.

Grilled Pork Spareribs or Baby Back Ribs

Now that the rain has moved outta here and the sun has resurfaced, I was in the mood to hit the grill for dinner today. I know that some of you are hunkered down inside due to unexpected spring ice storms and snowfall, but maybe this'll give ya a glimmer of hope that summer is really just around the corner! And, maybe when y'all are relaxing and enjoying your summer, you'll think of us in the Deep South while we are meltin' right about that same time.

So I figured it'd be a good time to show y'all that other rib recipe I mentioned in my other rib post. Back when I was doin' yet another diet, Lisa, one of the gals on the board I was frequenting gave me this recipe.


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Barbecue Sundae


It may seem strange, but this is a great way to use the leftovers from your cookout - a very clever and a great presentation and everybody loves this.

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How to Build a BBQ Sundae

Mason Jars
Leftover Baked Beans, warmed or at room temperature
Leftover Cole Slaw
Leftover Pork, warmed
Leftover BBQ Sauce, warmed
Dill pickle spears

Pull the pork off of the bone and chop or shred; place into a bowl, stir in some barbecue sauce and warm in microwave. If desired, warm up the beans also. In the bottom of a Mason jar, spoon a layer of about 1/2 cup of baked beans. Top that with about 1/2 cup of coleslaw. Finish off with a layer of shredded leftover pork. Spoon a small amount of extra sauce on top. Garnish with a dill pickle spear.

Here's Some Recipes!

Baked Beans
Coleslaw
Ribs
Pulled Pork
BBQ Sauce

Source: http://deepsouthdish.com


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Creamy Pasta Salad

A creamy pasta salad, made with shell pasta, bell pepper, red onion, black olives, cheddar cheese, tomato and bacon and tossed with a mayo, sour cream, vinegar dressing, seasoned with onion powder, garlic salt.

Creamy Pasta Salad

I love pasta salad. Any kind. It is another one of those dishes that I have no loyalty to though, so I love switching it up, different veggies, different dressing bases. This one is a mayonnaise based pasta salad and my interpretation of the one served at a local favorite BBQ joint.


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Basic Creamy Coleslaw

A basic cabbage coleslaw with a creamy vinegar and mayonnaise base.

Basic Creamy Coleslaw

Of course most everybody has a coleslaw recipe they love. I happen to like a variety of them, so I'm not really loyal to any one. This coleslaw is loosely based on LuLu's in Gulf Shores, Alabama, but I added in bread and butter pickles because I liked the extra contrast they provide beyond the usual vinegar and sugar. If you happen to have some - or want to make some up - Fire 'n Ice pickles would be fantastic too.

Some people prefer their coleslaw dry, others more on the wet side. I generally swing to the juicy side! Chop the cabbage to the texture you prefer, a chunky chop, or a fine shred, and of course, adjust the ingredients up or down to accommodate your own taste.


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Saturday, March 28, 2009

Angel Food Ministries - March Boxes




Thankfully the storms have moved out of here (finally) and the sun is shining again! Things were rockin' and rollin' around here (again) at about 3:30 a.m. and woke me (again) so after three nights of this, I am one exhausted gal I'm tellin' y'all. My heart and prayers go out to those who have endured damage and loss in these recent storms, those in the path of the last one still, and for all who are dealing with the flooding along the Red River.

In between hopefully napping a bit over the weekend, I have lots of housework to catch up on too so things will be quieter around here for a couple days, though I do have some recipes to post - just gotta get 'em typed up! But... I picked up my Angel Food Ministries boxes this morning and wanted to make a quick post to share with y'all about what I got this month... just in case you've been sitting on the fence trying to decide whether to try this or not.

Angel Food Ministries is for everyone You don't have to meet any eligibility requirements, it's not charity, or welfare, or a government assistance program or anything like that. It is most like a food co-op - a large group of people purchasing together at a discounted price.

Remember too, that if you don't already have a host site for Angel Food Ministries in your area, it may be possible to get one started - and if you do, you'll certainly be bringing a sorely needed benefit to your community, especially in these hard economic times. Check their website for the details.

Also, if this mix of food doesn't particularly suit you, there were also 2 other regular boxes (the senior/convenience frozen dinners and a new allergen free food box), plus 2 meat special boxes (steaks, ribs, chops, etc.) and a Easter dinner sides box (dressing, green beans, mashed potatoes, etc.) that I didn't buy for March. For April, besides the regular box, senior box, allergen free box and the usual meat specials, they are also offering a seafood box for the first time ever. It includes Alaskan salmon, IQF whiting fillets and IQF large shrimp. Click here for the complete menu for April.

Deadlines to order for April do vary according to location, but for my area, it is Sunday, April 12th, 2009 for online ordering. Pick up day is usually 2 weeks after that; for me that is Saturday, April 25th.

I have a few recipes up, but don't forget that Susanne over at Hillbilly Housewife posts monthly menus based on Angel Food Ministries ingredients. Now this is generally based on the regular basic box ingredients if I recall correctly, and the wider variety of meats are gonna be in the meat special boxes, so you're on your own there, but be sure to check her site out.

Here's what I purchased for my March box - remember current ordering is for April boxes now. My freezer is stocked!

March Angel Food Ministries Food Boxes

Total: $122 - 2 Signature (Regular) Boxes ($60); Easter Dinner Box ($22); Chicken Tenders Box ($18); Fresh Fruit & Veggie Box ($22)

8 (6 ounce each) ribeye steaks
6 pounds split chicken breasts
3 pounds of country fried steak patties
2 pounds of 80/20 ground beef
2 pounds fully cooked meatballs
2 pounds of ground turkey
2 pounds of mild Italian sausage
1 (2 pound) beef meatloaf with vegetables
1 (2 pound) beef roast
1 (2 pound) boneless pork roast
10 pounds of IQF chicken tenders (plain, unbreaded)
2 pounds of thin spaghetti pasta noodles
2 (28 ounce) canned spaghetti sauce
4 (10.5 ounce) cans of condensed tomato soup
2 (1 pound) packages of dried pinto beans
2 (32 ounce) cartons of shelf stable milk
2 dozen eggs
2 blueberry pies
2 pounds of frozen diced carrots
2 pounds of frozen cut green beans
2 (20 ounce) bags of shoestring french fries
3 pounds of Idaho baking potatoes
3 pounds of North Carolina sweet potatoes
1 head of Florida green cabbage
1 pound California whole carrots
2 pounds of yellow onions
2 heads of garlic
1 large cantaloupe
3 pounds of Valencia oranges
4 honey tangerines
4 Washington State Granny Smith apples
3 pounds of Washington State Fuji apples
1 mango

That's it for me - have a great weekend everybody!

Click here for some recipe ideas using Angel Food Ministries ingredients!
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Friday, March 27, 2009

Tuna and Egg Salad

Classic tuna salad mixture of tuna, hard boiled eggs, green onion, celery, pickles and dressed with mustard and mayonnaise.

Tuna and Egg Salad

Now honestly, I guess I wouldn't generally post about making egg salad, or here, tuna & egg salad. Or, maybe I would {scratches head} dunno... but, it gives me an opportunity to tell y'all about my electronic rice cooker - so I figured what the heck.

Can you believe that I'm just now gettin' around to trying out steaming hard boiled (hmm... if they're steamed, I suppose they're not really hard-boiled now are they? but hard-steamed sounds, well, goofy. Oh well, anyway...) eggs?! I'm really liking this little cooker I tell ya. It is Lent afterall and I'm tryin' to do my best to stay away from meat on Fridays and so, I wanted some tuna & egg salad for lunch. But, then ... I got to wondering ...


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Steamed Hard Cooked Eggs


If you've been reading me awhile, you might remember that Santa brought me this fancy, schmancy electronic rice cooker for Christmas, which replaced a very cheapo simple no frills (and not very good) rice cooker I had before.

I admit I was a bit leery about going with one of these types of rice cookers because it was substantially more cost-wise than that cheapo one I had before, but after using it multiple times for rice I have totally fallen in love with it! And the best part is that the one I got is a combination rice cooker, steamer, slow cooker and tofu maker. I've not done the tofu. Yet.

Anyway, when I was flipping through the book that came with it, I saw eggs in the steaming section - well, I had never steamed eggs before! I have always boiled them, and in a very specific way so as not to have that green ring around the yolk. I don't know why that's so important, but it's a goal. (I know what you're thinkin'. Don't even.)

So, I decided I wanted to give my new rice cooker a try at hard cooking some eggs. So easy too, you just put in 1-1/2 cups of water into the steamer bucket and then set the insert tray in there,

...and then stack the eggs in the nice little indentations provided in the insert that makes them stand upright. Isn't that just adorable? (I am so easily entertained these days...)

Close the lid, set it to steam, set the electronic timer, start it and in 23 minutes you have perfectly steamed hard cooked eggs! I still finish them off the same way, in a water bath with a bunch of ice cubes, but look how fantastic they turn out! No green around the edges - great to use for a tuna salad or shrimp salad, yes, but perfect when you're making deviled eggs.

I think this in gonna be my new favorite way to do hard-cooked eggs from now on!



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Tuesday, March 24, 2009

Easy Semi-Homemade Spaghetti Sauce with Meatballs or Meat Sauce

A great spaghetti sauce, made with onion, garlic, stewed and Rotel tomatoes, Italian and Cajun seasonings, and a little help from canned sauce, but tastes like you cooked it from scratch.

Easy Semi-Homemade Spaghetti Sauce

In the mood for spaghetti with a homemade taste, but that doesn't have to simmer all day long? Okay, so yes, you do get a little head start with canned pasta sauce to start with so I guess you can call this "semi-homemade," BUT... once you add in some very simple but transforming enhancements, you will end up with something that tastes as if you made the sauce from scratch and simmered it on the stove for hours. I've been making my spaghetti sauce like this for years, and The Cajun loves it!


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Basic Homemade Meatballs

A great, no-frills, meatball that can be used in casseroles, on sandwiches, for spaghetti and meatballs, and of course, our fabulously loved grape jelly meatballs.

Basic Homemade Meatballs

This is my favorite basic meatball recipe that I have been using since I started cooking, and the same one I use when I make my spaghetti with meatballs, and those famous grape jelly meatballs that we southerners are so endeared to.  It is a very basic meatball recipe that you can use for sandwiches and even for casseroles, though you can certainly jazz them up by adding whatever extras you like. I prefer them simple with very basic seasonings.


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Monday, March 23, 2009

Southern Fried Catfish

Deep fried thin crispy strips of catfish, coated in a mixture of corn meal and flour, are a true deep south favorite.

Southern Fried Catfish

Fried catfish is a common dinner during Lent, but we southerners love it anytime, really. There are catfish houses everywhere down south, where catfish is often all you can eat, coleslaw, hush puppies, and homemade buttermilk biscuits with jelly or honey are served family style, and sweet tea comes most often in Mason jars or even icy tin cups, alongside local favorites like fried dill pickles, turnip greens, fried okra, squash casserole, and fried green tomatoes.


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Saturday, March 21, 2009

Fall Off the Bone Oven Baked Pork Spareribs with Sweet & Spicy Homemade Barbecue Sauce

When you don't want to fool with the grill or smoker, these fall off the bone spareribs will satisfy that rib craving. Slow baked in the oven, they'll hit the spot!

Fall Off the Bone Oven Ribs

Fall off the bone ribs, now that's what I'm talkin' about y'all! This beautiful weather the past few weeks has had me in the mood to get a garden going for sure, but it's also had me in the mood for barbecue! I have literally been craving it for weeks now.


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Deep South Dish Signature Barbecue Sauce

Like all regions of The South, we also have our own style of barbecue sauce, and here in the Deep South it's spicy sweet! Homemade is just so easy y'all, really it is! Give it a try and make this your signature sauce too.

Sweet and Spicy Barbecue Sauce

This is my personal homemade signature recipe for a sweet and spicy barbecue sauce. When I created it, I was trying to duplicate the flavor of a very popular barbecue joint here on the coast. There are a lot of commercial barbecue sauces on the market today - some good, some fantastic - and I can tell you how to dress up the less expensive stuff, but... if you really want to bump up your barbecue, you really can't beat a good homemade sauce.

This one has the favored combination of spicy sweet that we love down here on The Coast, and I think it turned out excellent! You can see this sauce in action on some yummy ribs here and here, and if you like a dry rub rib but still want to offer sauce at the table for folks like me, this would be a great addition to the Memphis style Southern dry rub ribs.

Just don't have the time to do a homemade barbecue sauce? Be sure to have a peek at that cool way to dress up store-bought sauce, a trick I use a lot when you can find those inexpensive sauces on sale.


Recipe: Deep South Dish Signature Barbecue Sauce

©From the Kitchen of Deep South Dish
Prep time: 10 min | Yield: About 1-1/2 cups


Ingredients
  • 1 (12 ounce) bottle of chili sauce
  • 1 tablespoon of tomato paste
  • 1/3 cup of ketchup
  • 3/4 cup of brown sugar
  • 10 turns of the pepper grinder
  • 1/2 teaspoon of ground ginger, optional
  • 1/2 teaspoon of Creole or Cajun seasoning (like Slap Ya Mama), or to taste
  • 1/2 teaspoon of cayenne pepper
  • 1/4 teaspoon of dry mustard
  • 1/4 teaspoon of turmeric
  • 1/4 teaspoon of onion salt
  • 1/4 teaspoon of garlic salt
  • 1/2 teaspoon of yellow mustard
  • 1/2 teaspoon of hot sauce
  • 1/2 teaspoon of Kitchen Bouquet
  • 1/2 teaspoon of Worcestershire sauce
  • 1/2 teaspoon of Liquid Smoke
  • 1 teaspoon of soy sauce
  • 2 tablespoons of pure cane syrup (like Steen's)
Instructions

Whisk together all of the ingredients.

Cook's Notes: This makes about 1-1/2 cups of sauce, so increase ingredients as needed. Add two tablespoons to 1/4 cup of Maker's Mark or Jack Daniels, for variety. May also substitute pure maple syrup, sorghum syrup, or molasses, loosened with a bit of corn syrup in place of the cane syrup. A small can of tomato sauce, additional ketchup or a combination of the two may be substituted for the chili sauce.

Source: http://deepsouthdish.com

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©Deep South Dish
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Check These Recipes Out Too!

Oven Baked Pork Ribs
Grilled Backyard BBQ Chicken
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Posted by on March 21, 2009

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Material Disclosure: Unless otherwise noted, you should assume that post links to the providers of goods and services mentioned, establish an affiliate relationship and/or other material connection and that I may be compensated when you purchase from a provider. You are never under any obligation to purchase anything when using my recipes and you should always perform due diligence before buying goods or services from anyone via the Internet or offline.
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Southern Style Baked Beans

Southern seasoned baked beans with chili sauce, mustard, brown sugar, bacon, onion and bell pepper - they're a cookout tradition! Pictured here with grilled ribs, Mama's Southern potato salad and marinated tomatoes.

Southern Style Baked Beans

I have been cooking my baked beans pretty much this same way since the 70s. And I have been doing them in this old Pyrex dish since Day 1.


Well... that is until one day I dropped it and broke it. This was a wedding gift back then and I can't tell you how many potlucks that little carrier basket has been to over the years! {I told y'all I had some old dishes, though I guess the politically correct way to say that would be "vintage."}


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Monday, March 16, 2009

Corned Beef and Cabbage Hash

Cabbage, caramelized onion, corned beef and pan fried potatoes make a delicious hash.

Corned Beef and Cabbage Hash

So we made a quick and easy Irish Soda Bread, delicious Creamy Potato Soup, and a slow simmered, flavorful Irish Stew made with tender lamb, onions and potatoes, but what American St. Patrick's Day menu would be complete without some sort of cabbage dish?


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Irish Stew

A hearty stew made with lamb shanks and vegetables, perfect for St. Patrick's Day.

Irish Stew

So just in case you've missed it, I have been cooking up a storm over the weekend for our St. Paddy day series. We first made Irish Soda Bread and then some Creamy Potato Soup and our next dish in the St. Patrick's Day meal line-up is an Irish Stew. Coming up is Corned Beef & Cabbage Hash too!  Click the recipe links to check them all out.

I have no idea of the authenticity of this stew, or any other so-called Irish Stew, since it appears that even the Irish may dispute what exactly is authentic and what is not. It does appear that lamb, onion and potatoes are the 3 main ingredients for an authentic Irish Stew, and here we clearly meet that. Anything else is lagniappe in my opinion!


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Sunday, March 15, 2009

Creamy Potato Soup

A nicely seasoned, creamy potato soup, garnished with parsley, cheese and bacon.

Creamy Potato Soup

The next dish of our Irish St. Paddy feast ... soup! Or more specifically, potato soup. With potatoes being a major staple food in Ireland, what could be more appropriate for St. Patrick's Day? Creamy, delicious and just plain ole comforting. What better for a rainy day? And of course, serve that with a slice of Irish Soda Bread, and go ahead, dip it right on in that soup!

Here's how to make it.


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Irish Soda Bread

Bacon topped Irish soda bread, a traditional St. Patrick's Day recipe, gets a little infusion of freshly cracked black pepper.

Irish Soda Bread

I have been cooking up a storm of my own getting some Irish dishes ready to post for y'all for the St. Patrick's holiday. I bet you can't tell by the picture of that pale woman you've seen that I've actually got Irish roots! And I ain't talkin' hair roots so don't let that brown hair of mine fool ya ... I actually did have pretty blond hair once upon a time as a young gal. It's gotten progressively darker as I've gotten older and shrunk away from the sun worshiper that I once was back in the day. I don't even try to keep it lighter much anymore, though that's subject to change according to my mood. So I'm Catholic, and I'm Irish and I live in the south. Surprise! Believe it or not I actually have some Czech roots mixed up down in there somewhere too, but that's another post for another day.

So, let's start off our Irish feast with some Irish Soda Bread which is pretty much an essential St. Patrick's Day dish. We need to have some bread to accompany the rest of the recipes coming up afterall!

Irish Soda Bread is traditionally made of flour, baking soda, salt and buttermilk. The introduction of inexpensive bread soda back in the early 1800s when mixed with buttermilk, meant that virtually anybody could make bread now, usually in a cast iron pot right in the coals of a fireplace since most folks did not have ovens back then. Outside of those basic 4 ingredients, anything else added is considered a variation from the authentic bread though I don't know why people get all up in arms about recipes being authentic anyway. I always say make 'em your own - yes, even my recipes!


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Saturday, March 14, 2009

Spicy Rice and Corn Casserole

Jill Conner Browne, Sweet Potato Queen and our own Mississippi celebrity, calls this dish Death Corn Five because it's a great funeral food dish. A mixture of packaged Zatarain's yellow rice with Mexican corn and the addition of jalapeno and pepper jack cheese - it's spicy good!

Spicy Rice and Corn Casserole

This spicy rice dish combines boxed Zatarain's yellow rice, Mexican corn, jalapenos and pepper jack cheese making it flavorful and a perfect side for just about any beef, pork, or chicken dish. If you don't have Zatarain's products in your area, there are several other brands of yellow rice, any of which would be an appropriate substitute.



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Thursday, March 12, 2009

Creamy Shrimp or Crawfish and Angel Hair Pasta

Shrimp in a creamy Velveeta pasta sauce over angel hair pasta.

Creamy Shrimp or Crawfish and Angel Hair Pasta

Meal time has been pretty simple around here with all the yardwork goin' on, and I need to get to the grocery store too!

The leaves are steady falling out there, which if any of you have to deal with this every spring (or fall, depending on your tree), you understand the frustration. No sooner do you get them up, and sweep your walkway before it looks like you never touched it! But ... if you wait and don't keep at it, well, not only is the job MUCH bigger, but those leaves are smothering that grass up underneath that is trying to sprout and crowd out the weeds!


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Monday, March 9, 2009

Cranberry Chicken Bake


Cranberry chicken is a very simplistic recipe - just a simple combination of cranberry sauce turned into a barbecue sauce and baked with a lightly seared chicken. It's a super simple dish, but the combination of the tart cranberry, with the sweetness of the brown sugar, and just a tiny bit of a kick from some Cajun seasoning, produces a super tasty sauce. Be sure to serve some of that on the side. This is really a very versatile recipe, so once you get the sauce whisked, give it a taste and adjust the seasonings to your own palate.

You really do need a heavy bottomed stainless skillet instead of a non-stick skillet to get a good sear on the chicken. You just can't achieve that, at least not safely, in a non-stick skillet because high heat will break down the non-stick surface. I know you're thinking, "but the chicken will stick," and to a degree, well, that is true. At least at first. It will seem that it is sticking, but when the chicken is ready, I promise, so long as your heat isn't too high to burn it, it will release.

Just place the chicken in the hot oil and scoot it around the pan right away, so that it is well coated. Then, leave it be, let it cook and don't touch it. You can kind of swirl the pan a bit every once in awhile to keep the oil moving, but when the chicken has a good sear on it, it will release from the pan. Problem is, that we all generally freak out before that because it appears to be sticking, and we're afraid it will burn and so we start pulling at the chicken and we tear it, totally defeating the purpose of the sear. If your heat isn't too high, trust me on this one, the chicken will let you know when it is time to turn it!

Enjoy!

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Cranberry Chicken Bake
From the Kitchen of Deep South Dish

4 boneless, skinless chicken breasts
1 tablespoon of canola oil
Salt and pepper, to taste
1 can of cranberry sauce
1/2 teaspoon of Slap Ya Mama, or your favorite
   Cajun/Creole seasoning, or to taste
1/4 cup of ketchup
Juice of 1 fresh lemon
3 heaping tablespoons of light brown sugar
1 teaspoon of Dijon mustard
Couple splashes of apple cider vinegar
Small palmful of dried parsley

Preheat oven to 350 degrees. Heat 1 tablespoon canola oil in a heavy bottomed skillet over medium high heat; reduce heat to medium and sear the chicken breasts just until light brown. Before removing from skillet, season with salt and pepper. Transfer to a baking pan with the seasoned side down and season the other side. Set aside.

To that same skillet, add the cranberry sauce, Cajun seasoning, ketchup, lemon juice, brown sugar, mustard, vinegar and parsley. Turn heat up to medium high and whisk all of the ingredients together until it begins to boil.

Pour the sauce over the chicken and bake at 350 degrees, uncovered, basting occasionally, for about 30 to 35 minutes, or until an instant read thermometer reads at 160-165 degrees and juices run clear.

Source: http://deepsouthdish.com

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Sunday, March 8, 2009

Baked Shrimp Stuffed Pistolettes

Stuffed pistolette rolls, baked or deep fried, crunchy on the outside, soft on the inside and filled with a creamy shrimp or crawfish sauce.

Baked Shrimp Stuffed Pistolettes

Lawdy mercy, are those good. Remember those pistolette rolls that I made the other day? Well, I specifically set aside a couple of them so that I could make some stuffed pistolettes. And I gotta tell ya, those rolls are so darned good, it sure wasn't easy to keep any until I got around to these! When I make a batch of them they never last long. Thank goodness they are so easy to make!


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Tip for Melted Chocolate

When you are using melted chocolate for drizzling, to prevent it from seizing up and hardening on you, add a teaspoon of Crisco shortening in with the chips as you melt them.

Can also use this with caramel - but use butter instead of shortening.
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Thursday, March 5, 2009

Bacony Chicken and Rice Bake

Chicken, slow baked over rice and bacon, in a flavorful cream sauce.

Bacony Chicken and Rice Bake

This chicken and rice dish is one of my personal favorites and a site favorite and it is awesome! Now I know that we've all had the usual condensed soup with rice and chicken bake, but this one is just a bit different. It's loaded with flavor from the bacon and seasonings ... I'm tellin' ya the rice is just over the top! You really gotta try it.


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Wednesday, March 4, 2009

Homemade Pistolette French Rolls




I am soooooo grieving my sweets.

And I have so many to share with y'all too! Most southern style sweets these days have shortcuts like using boxed cake mixes so they are just super easy breezy to make and, well, they are downright tasty ya gotta admit. But... we'll get back to those after Easter, promise.

But... do you know that I near about also gave up bread for Lent???!!!???? Can you imagine?

What was I thinking? Not doing sweets and desserts has been difficult. Very hard. I miss my sweets!

But if I had to give up bread too at the same time?? Ayiyiyi... I love the Lord, I do .. but I would be SO miserable and you know what they say.

If Mama ain't happy, ain't nobody happy!

Anyway, I had a taste for some of my homemade yeast rolls so I whipped up a batch of them. Now yes, I have posted about these before, but I tell ya, they are worth a repost. I can't tell you how many recipes I tried and adapted and tried and adapated before I finally came to this one that I consider the perfect-for-me French roll.

If you arrived here off of a web search I apologize for givin' ya a repost and yet another link to click through, but forgive me cuz if you're looking for a French roll, this is the recipe for you! They really aren't a lot of trouble and they are sooooooo good, like a little mini French bread pistolette roll - those of you from the south know exactly what I'm talkin' about! The rest of y'all can just call them French rolls and that'll be just fine. Make 'em smaller (or don't!) for a great roll for dinner, or just do the larger dozen for sandwich rolls.

These are delicious just plain with a slather of Land O'Lakes pure butter on 'em, they're great for any kind of deli meat, they wrap like pure heaven around some of those leftover boulettes...

...and they are especially perfect to make up some stuffed pistolettes (y'all knew that recipe was coming up didn't ya??!).

However you wanna eat 'em, I sure hope you give 'em a try!!
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Tuesday, March 3, 2009

Mary's Cajun Beef & Pork Boulettes with Brown Sauce

Cajun Beef Boulettes, a well seasoned beef and pork meatball, simmered in a roux based gravy, usually include a little surprise of garlic, button mushroom or even an olive tucked up inside.

Mary's Cajun Beef & Pork Boulettes with Brown Sauce

Boulettes is French for pellet or ball, and can be made with just about any type of ground meat or seafood. They are sometimes formed into patties instead of balls. Cajun Beef Boulettes include a little surprise of garlic, button mushroom or even an olive tucked up inside. Many Cajun cooks brown their boulettes in a pan first, then deglaze the pan with wine or stock and create a sauce, adding chunky peppers and onion to the stew.

Others flour and fry their boulettes. I prefer to finely chop up the veggies by hand, because I tend to turn them into mush with the food processor, and then add them in the meat mixture. I also prefer to stew the boulettes slow and long in a roux (what else?!) instead of precooking them. I think both of these produce a very tender and delicious meatball.


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Easy Dark Oven Roux

A dark roux is essential to a good southern gumbo, but it's time consuming, you can get burned easily, or worse, burn the roux and have to start over. This easy oven method really simplifies roux making & you can make it ahead & store!

How to Make an Easy Dark Oven Roux


See that chocolately brown jar of lovely goodness? This, my friends, is pure gold to a southern cook! What is it you say? It is a deep, dark red Cajun roux, and one that is most appropriate for gumbos or meaty stews. It's a roux that is time consuming to achieve on the stove top, taking a great deal of patience, and a lot of attention to get to the right color without burning it or yourself.


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Monday, March 2, 2009

Banana Pudding Oatmeal



With this cold weather that has moved in, this morning was a perfect day to add to our series The Oatmeal Chronicles - or How to Make Your Oatmeal More Interesting.

Now since I gave up sweets and desserts for Lent, I did use only one crushed Nilla wafer on top and one to garnish for the sake of the photo, but I personally would recommend at least 3 to 7 crushed wafers for layering and the topping, plus the one whole one wafer for garnish (8 wafers is a serving size of the reduced fat wafers) as I've put in the recipe, in order to achieve the full 'banana pudding' effect.

I considered using some dry sugar free vanilla pudding powder, but decided on the protein powder in order to give the oatmeal a protein boost. I used a vanilla ice cream flavored whey protein powder because that is what I have in the pantry. If you don't happen to have protein powder, you might give the dry pudding a try. In keeping with the vanilla inspiration, I also used a vanilla Splenda Flavors for Coffee tube for sweetening, because, again, I happened to have some in my pantry. You could certainly exchange that for any sugar substitute, table sugar, stevia, honey, or your preferred sweetener.



Banana Pudding Oatmeal
Posted at http://deepsouthdish.com

3/4 cup of Quaker old fashioned oatmeal
Pinch of salt
1-1/2 cups of water
Scoop of vanilla protein powder
1 tube of French vanilla Splenda Flavors for Coffee
3 - 7 Nilla wafers, crushed
1 banana, sliced
1 Nilla wafer for garnish
Heavy cream to drizzle, optional

Combine the oatmeal, salt and water in a large microwave safe bowl, between 2 and 4 quarts to allow for expansion. Stir together well and microwave on high for 3 to 5 minutes, depending on your microwave, or until oatmeal is creamy.

Spoon half of the oatmeal into a serving dish. Top with 1/2 of the sliced bananas and 1/2 of the crushed Nilla wafers. Layer the remaining oatmeal on top, then the rest of the banana. Sprinkle with the rest of the crushed Nilla Wafers and garnish with one whole Nilla wafer. Drizzle with cream around the outside edges, if desired.
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Sunday, March 1, 2009

Breakfast Quesadilla

Breakfast Quesadilla
A nice change from the usual, sandwich those scrambled eggs between flour tortillas along with some cheese and ham or bacon, and you have a great breakfast quesadilla.

Breakfast Quesadilla

I don't know why but I had a taste for a quesadilla this morning. If I would have had some bacon or even some sausage, I sure woulda tossed some of that in, but I settled for a slice of deli ham and that was mighty fine indeed! Serve with a side of fruit - I had a banana - and a bit of chunky salsa and a dab of sour cream or Greek yogurt on the side for dipping and this will feed two, or one very hungry adult. One half of it was plenty filling for me.


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