|An easy shortcut cheater etouffee that uses cream soup as a roux shortcut and works well for both shrimp and crawfish.|
Friday, July 31, 2009
Wednesday, July 29, 2009
|Pan seared chicken breast in a buttery cream sauce tossed in fettuccine noodles with Parmesan cheese and toasted pecans.|
Chicken Pecan FettuccineDuring the Christmas holidays last year, a popular food blogger posted a cranberry sauce recipe that very often, at least down south, has pecans in it, though this midwestern blogger could not understand why anybody would want to do that! Why everybody down south knows why... it's because pecans are good of course! And generally speaking, plentiful around here, though it seems less so these days.
Tuesday, July 28, 2009
|A creamy baked macaroni and cheese that uses a combination of cheddar and Velveeta and a buttery roux.|
Baked Macaroni and CheeseOkay, you probably wouldn't want to eat this every day, but what I mean by that is that this is my 'regular' mac and cheese recipe, as opposed to my special occasion mac and cheese, which is excellent, but very rich, loaded with eggs, butter with cheese. I finally got around to makin' this one, and it, on the other hand, is a little, well, more reasonable, and what you could serve any day of the week.
Sunday, July 26, 2009
|Banana pudding, layered with vanilla wafer cookies, bananas, and a made from scratch egg custard, topped with a homemade meringue.|
Homemade Banana PuddingWoohoo, it's homemade banana pudding y'all! And let me tell you - while we southerners love our banana pudding, we really love it, homemade, from scratch, with real custard, layered and meringue topped. Now that's southern banana pudding - the way banana pudding was meant to be eaten y'all.
Friday, July 24, 2009
|Making a fresh mojito is so easy! Here's how to make one.|
The Perfect MojitoI have loved mojitos since the first time I ever tasted one and while Cuba may have been the birthplace of the mojito, they always make me think of Miami and the Florida Keys. What a beautiful drive that is between the two, and that 7-mile bridge to Key West, a place so laid back that even the dogs saunter around so slowly they appear to be sleepwalking and the few traffic lights seem almost lazy. Where people get around on bicycles and scooters and nobody is in any kind of a hurry.
Thursday, July 23, 2009
|A tender cake of lemon, sour cream and poppy seed is topped off with a glaze made from fresh figs and walnuts.|
Lemon Poppy Seed Cake with Fig and Walnut ToppingGrowing up we always lived in a subdivision neighborhood. Things were pretty tight-knit in the old neighborhood, and everybody knew each other back in those days. We were constantly outside, playing and running around - nothing like today where many of us don't really know most of our neighbors and you barely even see children out and about.
Monday, July 20, 2009
|Creole tomato sauce made from garden fresh tomatoes, onion, green & red bell pepper, celery & seasonings.|
Creole Tomato SauceFor me, it was a busy weekend around here, and appropriately, much of it centered around food. I don't know why I didn't make some aspect of the food industry my career. Sure would have been fitting since I apparently love it so much! It would have been super cool to have done something like this and make a career with it for sure.
Thursday, July 16, 2009
|Yellow cake mix gets a boost of banana, brown sugar and cinnamon, and is topped with a quick caramel icing and chopped pecans.|
Easy Banana Cake with Quick Caramel IcingThis cake came about when I saw a from scratch, two layer banana cake that was just gorgeous and looked so darned good with a yummy butter and cream cheese icing and dotted with chunks of walnuts. I even bought the bananas with the intent of making it, but for some reason every time I thought about making it, I would look at the recipe and put it off. It seemed a bit daunting to me and I'm not a great layer cake baker.
Well, as bananas do, they were soon calling to be used, and knowing that I did have a couple of cake mixes in the pantry, I pulled out my trusty copy of the The Cake Mix Doctor and sure enough, there lay a recipe that I could shortcut! Yay!
I'll get around to a homemade banana cake when I'm in the mood, but for now this worked well and was excellent. I really love the caramel icing - very similar to my peanut butter icing in method, this would be a great frosting to liven up several kinds of different cakes.
Here's how to make it.
Another easy icing, similar in technique to my peanut butter icing, this caramel icing is fantastic paired with Easy Banana Cake, or would be great to top my Basic 1-2-3-4 Yellow Cake.
Quick Caramel Icing
From the Kitchen of Deep South Dish
1 stick of pure unsalted butter
1 cup of packed light brown sugar
1/4 cup of half and half
2 cups of sifted powdered sugar
1 teaspoon pure vanilla extract
In a heavy bottomed saucepan, combine the butter and brown sugar and cook over a slightly higher than medium fire, until mixture begins to boil. This will take anywhere from 2 to 4 minutes depending on your stove. Once it begins to boil, slowly whisk in the half and half until well blended. Bring back just to a boil, turn the burner to low, remove the saucepan from the heat, add the powdered sugar and vanilla and blend. Return the saucepan to the burner and beat with a wooden spoon until smooth. Icing will get stiff quickly so you'll need to immediately pour over cake and allow it to set.
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Peanut Butter Icing
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Wednesday, July 15, 2009
|Authentic Mexican tacos made with a shredded, well seasoned beef roast, stuffed into a folded tortilla shell and deep fried.|
Authentic Mexican Shredded Beef TacosUntil I started reading up on them, I never knew that authentic Mexican tacos were made using shredded beef, rather than the Americanized version of Tex-Mex style ground beef tacos we are all accustomed to in the United States, and yes, even in our Mexican restaurants. The other day I was at the grocery store and it happened to be one of the days that they reduce meat, because I noticed lots of yellow stickers from across the aisle in the meat case. So, I wandered over to see what they had and found a great chuck roast for just a couple bucks.
Tuesday, July 14, 2009
|Super easy to make, using fresh or frozen strawberries and frozen lemonade concentrate, it's sure to become a spring and summer favorite!|
Speedy Strawberry LemonadeI've gotten a few inquiries about my recipe for the strawberry lemonade I mentioned the other day. Well, there's not a thing to it, because for this I use frozen concentrate. Lemons are a bit pricey unless you are lucky enough to have a mature tree, or you can catch them reduced. Since I have just one baby Meyer lemon tree that is barely 2 seasons old and produced exactly one lemon this year, I only tend to make fresh lemonade for special events and holidays.
Many times I use good ole concentrate just like everybody else, and this is one of them, so we'll call this a "speedy" version. Of course you can certainly make a fresh lemonade concentrate (minus the water) with simple syrup and simply add the pureed strawberries to that if you prefer to go from scratch.
Monday, July 13, 2009
|Chayote squash, known in the Deep South as mirliton or vegetable pears, are steamed and then filled with a seafood stuffing.|
Shrimp and Crab Stuffed MirlitonsOnce found in the Deep South as a product of the states of Florida and Louisiana only during the fall months, Chayote squash is now generally available nearly year round thanks to California and Mexico. Chayote squash is really nothing more than what we affectionately know down here as mirlitons, or they are sometimes also called vegetable pears, and they are the perfect vehicle for a seafood stuffing.
Saturday, July 11, 2009
|Gulf Coast Shrimp dusted with a light coating of seasoned flour & deep fried to crunchy perfection.|
Classic Southern Fried Shrimp
Thursday, July 9, 2009
I so love breakfast foods. Oh who am I kidding. I just love FOOD!
But seriously, since I have the time in the mornings I love making a hearty breakfast occasionally - especially oatmeal when the weather is cool - but eggs of any kind, any time. Okay. Sometimes muffins or some kind of sweet bread. But most often, eggs. They are a super food for sure, loaded with nutrition.
I really enjoy this hash because it's very satisfying and filling and super delicious and I almost always have all the ingredients on hand. I really love the spice of the Cajun fried turkey, but I've used regular deli turkey, and ham also works really well here. You can also switch up the cheese to your favorite of course.
Wednesday, July 8, 2009
|Wild Alaskan salmon dusted with a brown sugar, lemon zest and Cajun seasoned rub and baked.|
Baked Salmon with Cajun Brown Sugar Citrus RubI just love Alton Brown. I am a fan of his show Good Eats (sadly, no longer on the air), and I have all of his books of the same name because they are a true encyclopedia of cooking in my opinion. If you like to learn the science behind foods, you'll enjoy these book and get a few recipes as a bonus.
Monday, July 6, 2009
|How to preserve those fresh tomatoes in your freezer - no canning necessary!|
How to Preserve Tomatoes in the Freezer
I have sure been enjoying fresh tomatoes out of the garden the past few weeks, juicy and sliced nice & thick onto sandwiches, or as big, meaty chunks in a salad, and while I do have a few green ones still out there and a few more blossoms popping up, I think it's time to put a few away, don't you?
If you think this sounds yummy, I'd sure ♥ it if you'd click to pin it, tweet it, stumble it, or share it on Facebook to help spread the word - thanks!
By the way, that is an untouched photograph y'all ... aren't they just gorgeous? I might not have gotten any peppers or beans to produce this year, but I sure had some purrtaay 'maters!!
Anyhoo... I haven't gotten into the whole canning thing with home vegetable gardening. For one, I just don't have that nice pantry storage space like many of you do. For another, I only do a small kitchen garden due to limited sunny areas in my yard, so I've never had a huge garden that really produced enough to "put away." What I do have, however, is a stand-alone freezer, so I like the freezer method of putting away tomatoes because 12 bags stacked up in the freezer sure take up a lot less space than jars in the pantry.
Now, you can't use these tomatoes as a substitute for fresh - you'll have to go pick one fresh out of your garden for those kinds of recipes, but these tomatoes are perfect for use in pan sauces, soups & stews, skillet dinners and casseroles - things like that, which is really mostly what I used canned tomatoes for anyway. Now if you prefer canning, well, I am only beginning to can minor things like jams and jelly, but there are tons of tutorials out there to show you how to put up tomatoes properly. The freezer method is just one good way to preserve tomatoes, but it's a great way to put up tomatoes if you don't want to fool with canning or lack the space for those jars.
Sunday, July 5, 2009
|A macaroni salad with shrimp, onion, mayonnaise, seasoned with Old Bay, Cajun seasoning, lemon pepper and garlic salt. Chopped fresh tomatoes are tossed in just before serving.|
Shrimp and Macaroni SaladWhat a great, relaxing, wonderful weekend this has been! I hope all of y'all had a great one too - and maybe even an extra day off of work tomorrow?
The fireworks display for the 4th was just simply beautiful. I tell you what ... there is nothing like having a front row seat right on the Gulf of Mexico to watch those colorful explosions of light.
Saturday, July 4, 2009
|A 3-hour pulled pork that is tender and juicy and tastes like it simmered in the crockpot all day - no kidding.|
The Easiest (Cheater) Pulled Pork Ever, No KiddingThis cheater pulled pork recipe kind of came on a flashback. No, not that kind y'all. But... years ago I really got into frugality, and one of the many places I frequented back then included the Dollar Stretcher website. Now I admit, I had kind of forgotten about Gary until I found him on Twitter and rediscovered him again.
Well one day, Gary tweeted an article from his site called The Pork Barbecue Secret, so of course I checked it out. The article is written by Dave Kessler, author of Skinny Cooks Can't Be Trusted, a collection of his recipes and articles from a column by the same name. With a title like that, I already liked the guy, because this is one of my most popular things to say when I watch these super skinny cooks on television. No offense to anybody who happens to be a skinny cook. I actually used to be one of those. Until my metabolism went south about the same time that I started blogging about food! Just sayin'...
Anyway, I was intrigued to say the least, so I marched off to the store, picked up a pork shoulder butt - isn't that such a funny contradiction in terms? First thing we all think, hey, how can a shoulder be a butt.... Well, I gave this method a try and my skepticism was doused with the first bite. Despite no seasonings, that's right, NONE, this was the most flavorful, tender, juicy pork, perfect for dousing with barbecue sauce for pulled pork sandwiches. There is something to be said about the natural fats in meats y'all and this is a winner, believe it or not. The bonus is that you get a wonderful broth leftover that is just perfect for a pot of soup like bean with bacon, or for a mess 'o greens.
Friday, July 3, 2009
|Vodka Slush, a refreshing adult drink made from a mixture of frozen lemonade, orange juice and limeade and vodka, or rum if you like. After freezing the mixture is combined with 7-up or Sprite to make a slush.|
Vodka SlushThis one's for you Deb, because and it was you and Trish that inspired me to seek out this slushy drink after having a taste of Trish's freezer slush many, many years ago! (Hey, and send me your recipe would ya?)
This will certainly help keep you and your other over-21 friends cooled off during all the festivities, while the kids sip on their koolaide, fruit drinks and lemonade. Like a grown up slushie really.
Have a safe and fun holiday y'all, and remember, drink responsibly and don't drink and drive!
The original recipe said to freeze for 2 hours - but I recommend freezing it overnight.
Recipe: Vodka Slush©From the Kitchen of Deep South Dish
Prep time: 10 min |Inactive time: 24 hours | Yield: About 8 to 10 servings
- 1 (12 ounce) can of frozen lemonade concentrate, thawed
- 1 (6 ounce) can of frozen orange juice concentrate, thawed
- 1 (10 to 12 ounce) can of limeade concentrate, or frozen margarita mix, thawed
- 3-1/2 cups of water
- 2 cups of vodka
- 1/2 cup of granulated sugar
- 2 liter bottle of 7 up or Sprite, chilled
Mix the thawed lemonade, orange juice, and limeade into a large freezer safe container. Add the water, vodka and sugar, mix well and freeze overnight.
When ready to mix drinks, remove the frozen mixture from the freezer and scoop into glasses, or let sit for 5 to 10 minutes on the counter to soften, if desired. Fill glasses 1/2 to 3/4 full with the slush mixture, then top it off with the 7up or Sprite. Stir and serve immediately. Tiny umbrellas or mini flags totally optional but highly recommended. Enjoy!
Note: The original recipe said to freeze for 2 hours - but I recommend freezing it overnight.
Variation: Substitute rum for the vodka.
Always Drink Responsibly and use a Designated Driver.
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©Deep South Dish
Adapted from Southern Living's Our Best Quick & Easy Recipes
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Posted by Mary on July 3, 2009
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Wednesday, July 1, 2009
|Fresh jalapeno peppers are blanched then stuffed with a bacon and cream cheese, cheddar cheese, Monterey Jack blend, dipped in buttermilk, rolled in flour & deep fried. Yum!|
Fried Jalapeno PoppersWe just don't do a lot of Tex-Mex recipes here along the Mississippi Gulf Coast and I'd venture to guess that most folks who live in my area probably buy their poppers from the freezer section at the grocery store! They are not the same as homemade folks, so I decided to make my own homemade version that I have come to love.
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