Saturday, November 30, 2013

How to Make Homemade Ham Stock

Homemade stock made from a ham bone or ham hocks.

How to Make Homemade Ham Stock

For most Southern households, major holidays mean ham and most often ham means a leftover ham bone. If you don't have an immediate use for that ham bone, save it and freeze it, or use it to make a stock that you can freeze for later.


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Tuesday, November 26, 2013

Southern Candied Yams (Sweet Potatoes)

Sweet potatoes baked in a spiced, sugar syrup.

Candied Yams

We eat a lot of sweet potatoes here in the Deep South, and especially in Mississippi and Louisiana, because they are state crops for us, fresh and in abundance, especially in the fall and winter months.


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Thursday, November 21, 2013

Creamed Brussels Sprouts

Brussels sprouts, steamed first, then sauteed in butter and cream, and finished with a bit of salt, pepper and Parmesan.

How to Cook Brussels Sprouts

I have been trying to learn to love brussels sprouts all my life, and more so since I started blogging about food. I've tried them a multitude of ways, and quite a few different versions here lately - a simple saute, oven braised, roasted and now creamed.


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Tuesday, November 19, 2013

Kentucky Legend Off the Bone Ham Review

Kentucky Legend, Original Off the Bone Double Smoked Ham.
I recently had the opportunity to try out a Kentucky Legend Off the Bone smoked ham, and gracious y'all, it sure is a fantastic ham - wow!


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Monday, November 18, 2013

Slow Cooker Pepper Jelly Glazed Boneless Ham

Boneless ham, cooked in a slow cooker with apple cider and glazed with a brown sugar, mustard and pepper jelly glaze.

Slow Cooker Pepper Jelly Glazed Ham

I love baking my ham for the holidays, although a slow cooker is a great way to cook ham too, and like crockpot dressing, it's also a great way to free up space in the oven.


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Brown Sugar Glazed Carrots

Baby carrots made with a traditional butter and brown sugar glaze.

Brown Sugar Glazed Carrots

Honestly, what would a holiday be without some kind of glazed carrot on the table? One of my favorites is Julia Child's savory glazed version, slow stewed in beef stock and butter, but the orange juice and cane or maple syrup glazed is another great version too. This is probably the more classic holiday glazed carrot, made with a traditional brown sugar and butter glaze.


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Friday, November 15, 2013

Spiced Peaches

Easy spiced peaches, made from canned peach halves and a spiced vinegar and brown sugar syrup - a perfect holiday side.

Spiced Peaches

Lots of folks still put up peach preserves and butters and jarred slices and peach halves in the summer, and many of them are sure to include a few jars of them spiced. They really are delicious. Did you know that you can get that same tasty flavor for a practical holiday side dish, with no canning and just a few basic, pantry items? These really are so simple to put together and just the perfect accent to the holiday meal.


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Tuesday, November 12, 2013

Skillet Pork Chops with Pan Gravy

Skillet seared pork chops finished in a pan gravy.

Skillet Pork Chops with Pan Gravy

Are you getting excited for the holidays? I know that I am! Actually, I think that this is the first year that I'm really looking forward to it more than I have in years. I'm antsy to get the tree up, play some Christmas music and bake already. I've gotten quite a lot of my shopping done. And the grandkids are getting to that age where they are really into Christmas, which really, besides the religious significance of course, is what it's all about if you ask me.


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Wednesday, November 6, 2013

Brown Sugar Chicken with Bacon

Brown Sugar Chicken with Bacon - my take on the popular three ingredient chicken, made with boneless, skinless chicken breasts, dredged in a seasoned brown sugar and wrapped in bacon.

Brown Sugar Chicken with Bacon

I know that by now you've probably seen the three ingredient chicken recipe floating around Pinterest and Facebook. It uses chicken, a packet of dry Italian dressing and seasoning mix with brown sugar. It's quite a tasty recipe as it stands, very easy and everybody seems to really enjoy it.


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