|Somewhere between a soup and stew, all thick and creamy and soothing, this full bodied and flavorful pot of white beans is all due to the ham bone.|
Wednesday, November 28, 2012
Friday, November 23, 2012
|Transform slices of cooked turkey or chicken with this mushroom cream sauce, served over spaghetti noodles. Great casserole to use up leftovers.|
Turkey TetrazziniThis is just a basic tetrazzini, but it's sure a tasty way to re-purpose some of that leftover turkey from the holidays, or later on down the line, chicken even. A simple, rich cream sauce, fresh mushrooms, chicken stock and a nice splash of white wine and you'll forget you're eating leftovers. If you're looking for a few more ways to use up some of those holiday leftovers, be sure to pop by this page for a little inspiration.
Tuesday, November 20, 2012
|Anything and Everything Salad - a mixture of lettuces and various toppings, here topped with broccoli, bacon, mandarin oranges, dried cranberries, dressed with a sweet and sour dressing and topped with a buttery almond, pecan and ramen noodle crunch.|
Everything SaladI love this salad. It's sort of a hybrid of Ramen Noodle Salad and Broccoli Salad with a few extras thrown in.
Monday, November 19, 2012
|Classic cranberry relish, made from uncooked, fresh cranberries, oranges, apples and pineapple.|
Cranberry RelishWhen I was growing up, there was one cranberry sauce at our house over the holidays. The familiar, cylinder-shaped, super sweet, jellied cranberry sauce, decorated with ridges molded right from the can it slurped out of. It's one thing in common from our holiday tables past, that so many of us Southerners still connect to nostalgically, no matter where we grew up.
Mama always served it in slices, on an oblong, etched glass dish that was used exclusively for the cranberry sauce every holiday. Almost inevitably, we'd all settle down to the table together, say grace and be digging in, when I would look around the table and notice it missing. "Hey... where's the cranberry sauce?" For me, it just wasn't a holiday meal without that cranberry sauce. It was, and still is, as much a part of our holiday as family.
Saturday, November 17, 2012
|Strips of onion, pickled in vinegar, sugar, hot sauce and pickling spices, an excellent addition to sandwiches, burgers, beans and greens.|
Pickled OnionsI had several requests for the recipe I use for the pickled onions pictured with my turnip greens, so I promised to squeeze it in here over the weekend, between all the holiday posts for turkey and dressing and all those side dish goodies we're all looking forward to here in a few days.
The British have their pickled pearl onions, often served as an appetizer at local pubs, but the South, well, we have our own version of pickled onions. You'll most often find ours served family-style at catfish houses, right alongside the all-you-can-eat fried catfish, turnip greens, coleslaw, fried okra, and cornbread.
Thursday, November 15, 2012
|Southern style turnip greens, stewed with salt pork, beef base, a bit of sugar and cider vinegar. Serve with cornbread and pickled onions and pass the hot pepper sauces at the table.|
Southern Style Turnip GreensNow that fresh, already cleaned and chopped greens are so readily available, I find that despite the fact that The Cajun doesn't like greens, I can still get fresh greens in my diet a little more often. Taking away the cleaning process really helps to speed things up, though you do pay a bit of a premium for the convenience, of course.
It's especially nice when you can catch them on sale too, which happens, because they do have a limited shelf life. Just keep your eyes open! If you happen to find a fresh bunch of turnip greens with the roots, however, you'll want to eat those roots too. Simply peel, cube and rinse them to add in the last 30 minutes of cooking time.
Monday, November 12, 2012
|A batter style yeast roll that requires no kneading and no rise time - great for everyday use.|
Muffin Tin Spoon RollsHomemade yeast rolls are my favorite, but let's face it. They do take an investment of time. In order for the yeast to fully develop and provide that fluffy, light roll instead of a biscuit, you need that nice, long double rise... and that takes time. It's definitely worth it, but for that reason, most of us reserve a good homemade yeast roll only for special occasions and holidays, or we buy them frozen.
These easy little rolls are a delicious substitute for when you want a quick roll to go with that big pot of beans or a nice, hearty stew, and you want them in a hurry. It's a batter instead of a kneaded dough, so there is no rise time involved, except for what occurs in the oven. You just mix, pour and bake. These rolls are best served fresh, but it's a batter that can be prepared and kept in the refrigerator for several days, giving you the option to bake what you need fresh, whether it's all at once or just a half dozen at a time.
Friday, November 9, 2012
|Hobo Stew, made with ground beef, a mixture of vegetables, canned tomatoes and V-8.|
Ground Beef Hobo StewPantry friendly and adaptable, I just love this stew. In some variation and often depending on the type of meat you use, you may know this dish by the names of Campfire Stew, Girl Scout Camp Stew, Hobo Stew, Ground Beef Stew, Beggar Stew, Mulligan Stew, or V8 Stew - just to name a few. I just settled on calling it a Ground Beef Hobo Stew.
Historically, a basic Dutch oven style stew that dates back to the early 1900s, it was slow cooked over the coals of an open campfire, often in a can (remember that from Girl Scouts?), or made up in a large casserole style foil packet. It was a communal dish, often enhanced by the next contributor who showed up through the woods, with whatever he had. If you were a Girl Scout, you may well remember this camp-out routine, where we were each asked to each bring along a can of some kind of vegetable from home, which then got added to our own campfire stew. Oh the memories of those days! We'll just keep it easy and take it stovetop or crockpot here.
Tuesday, November 6, 2012
|Southern fried potatoes, also known as Southern style hash brown potatoes, or, simply soft fried potatoes, are cubed peeled russets, that are first steamed and then pan fried like hash browns, tender inside, but with crispy outer edges.|
Southern Fried PotatoesI can hardly believe this is my first post for November and yet, here we are, nearly a week in already, and whoa, is Thanksgiving really knocking on the door already?
It's been a, well... let's just say... challenging week around the ole household.The Cajun and I both managed to pick up a bug - me first, right on Halloween afternoon - and one that pretty much knocked us out of commission for days, something that never happens to my husband. It appears that we're on the mend... finally, and these soft fried potatoes, a favorite around here, really hit the spot when you've been on an involuntary fast.
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