Friday, September 27, 2013
Tuesday, September 24, 2013
|A well loved salad in the South, made from fresh broccoli and cauliflower, sweet green bell pepper, red onion, celery, and a sweet and sour dressing, with just a touch of Deep South flair.|
Broccoli and Cauliflower SaladI love this salad. I don't even mind the rawness of the broccoli that usually bothers me with broccoli salad, I guess because its offset by the addition of cauliflower. My anti-veggie hubby won't eat this his salad of course, but it keeps great for days in the fridge, so I make it up and eat on it all week where it just keeps getting better.
Thursday, September 19, 2013
|A fresh peach jam made with peaches, sweet red bell peppers and jalapeno.|
Peach and Pepper JamLike cornbread, whether a hoecake is make from flour or cornmeal, what is the so-called "right" way to make southern chicken and dumplings and how we all make other regional foods, the title of who can claim the top peach in the country is one of those things that can create an argument quickly among several Southern states. Truth is, I figure whatever peach is local to you is probably the winner.
Friday, September 13, 2013
|A basic coleslaw, dressed with a sweetened vinaigrette, called Forever Slaw because of it's long refrigerated shelf life.|
Forever Slaw Vinegar ColeslawIt's been hotter'n hot here this past week or two y'all. The Cajun and I went out shopping together yesterday and I thought I was gonna fall out from running around in the heat.
Wednesday, September 11, 2013
|Grape jelly made with the Southern Muscadine and Scuppernong grape.|
Muscadine and Scuppernong JellyIt's muscadine time! Muscadines are the native Southern grape, ripening here in the South during the late summer and early fall months. You'll find both muscadine and scuppernong grapes right now and through about October at U-pick farms, local farmer's markets and produce stands and many local grocery markets in the South.
Thursday, September 5, 2013
|A cold spaghetti salad, made with angel hair, vermicelli or thin spaghetti, Italian dressing, fresh tomatoes and a variety of add-ins.|
Cold Vermicelli Spaghetti SaladMany of my blogging colleagues are all abuzz about fall recipes right now - every form of apple and pumpkin and oatmeal, caramel and maple syrup, soups and stews and chili, casseroles, butternut and acorn squash recipes are all already starting to appear. I've been blogging since 2008, and it begins every year right about mid-August, but... as I write this, it is 105 degrees on the heat index down here in mid-afternoon and, well, I just ain't ready for that yet y'all!
Monday, September 2, 2013
|A hot dip made with pepper jack cheese, mayonnaise and sweet Vidalia onions, topped with more cheese, buttery Ritz cracker crumbs and garnished with bacon.|
Cheesy Warm Vidalia Onion DipYou've probably noticed that Vidalia onions are a little smaller now than they were earlier in the season, an indication that the season is winding down and will soon be over until next spring.
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