Friday, May 18, 2018

Cornbread Squash Dressing

A cornbread dressing made with yellow squash, sauteed with onion, celery and bell pepper.

Cornbread Squash Dressing

I hear from a reliable source that squash is starting to come in! I didn't plant any this year so if you're trying to get rid of some, stop on by with a bag and I'll gladly take some off your hands!

For some reason, I never see pattypan squash around here, not even at the farmer's market, but yellow squash happens to be my favorite in the summer squash family. I like it far better than zucchini, though I do eat both. I think yellow is a little sweeter and more mellow than zucchini but both make pretty good zoodles.


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Thursday, May 10, 2018

Potluck Banana Pudding

An easy to make and take no egg, no meringue version of banana pudding, using my delicious hack on the standard instant pudding filling. Make it in a deep 9 x 13 inch disposable lidded container, perfect for those potlucks, family reunions, funeral gatherings or church suppers.

Potluck Banana Pudding

I am an egg custard gal. From warm, oven baked custard or a simple custard pie, to dessert custard cream sauce, drinking custard, eggnog base, and real deal, homemade from scratch, custard banana pudding. And oh my goodness, let's not forget Vanilla Custard Ice Cream!  I love them all.


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Sunday, May 6, 2018

Roasted Corn Grits

Stone ground grits, made with whole milk or half and half, chicken broth, and roasted fresh corn, scraped from the cob.

Roasted Corn Grits

As a side dish, these roasted corn grits rock! I patterned them after the dish of the same name at Zea Rotisserie and Grill in Metairie, LA after hearing somebody, somewhere along the way talking about them recently. Oh my goodness. I thought my garlic cheese grits were good, but these? Off. The. Hook.

The roasted corn adds such incredible flavor.


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