Thursday, October 28, 2010

Sugared Nuts - Pecans, Almonds, Cashews or Walnuts

Sugared nuts are a holiday tradition. Made with pecans, cashews, walnuts or almonds, tossed first in an egg white wash, then dredged in a sugar and spice mix and slow roasted. Add a tiny pinch of cayenne for a little kick.
Sugared nuts are a holiday tradition. Made with pecans, cashews, walnuts or almonds, tossed first in an egg white wash, then dredged in a sugar and spice mix and slow roasted. Add a tiny pinch of cayenne for a little kick.

Sugared Nuts

Sugared and spiced pecans, almonds, cashews and even walnuts, have been a holiday favorite in many a Southerner household for many years. It's a very simple way to dress up plain nuts to serve at a party, to give away as favors, and even to add to a holiday goodie tray or special occasion gift basket. They are even good chopped and crumbled on top of savory dishes and salads.

Tuesday, October 26, 2010

Southern Fried Pork Chops

A southern favorite, bone-in pork chops are simply seasoned, breaded and deep fried. Super yummy when served with a peppered milk gravy or a drizzle of honey mustard meat sauce.

Southern Fried Pork Chops

Fried pork chops are southern style comfort food, and when I've had a busy life going on, there's nothing better or easier. The Cajun loves pork chops cooked this way, and I enjoy watching him chomp down until the bones are picked clean. I may have indulged on a few bone pickin' sessions myself over the years. You truly cannot help yourself!

I'm pretty partial to my smothered chops, or pork chops baked with onion, oh heck, who am I kidding, just about any pork chop really, but I'm pretty sure fried pork chops are The Cajun's favorite way to eat a chop, whether they're deep fried or pan fried.

Honey Mustard Meat Sauce

A delicious honey mustard meat sauce great for drizzling over roast pork, fried pork chops or even chicken tenders..

Honey Mustard Meat Sauce

If you're looking for a sauce to enhance pork, this delicious honey mustard sauce made from a mixture of plain ole yellow mustard and sweet honey, with just bit of rosemary, is a delicious addition. Good for basting a variety of meats, but excellent with roast pork and for drizzling over fried pork chops, or even fried chicken strips.  Enjoy!

Sunday, October 24, 2010

BlogHer Food 2010 Arrival Day - I Came. I Saw. I Conquered.


Conquered my fears that is. {and got a really yummy recipe from the Deen Brothers too - scroll on down for that!}

My fear that this was my first ever blogging conference of any kind and I would be a complete goof and so out of place I would be a freak. I wasn't.

My fear that I was pretty much striking out solo with this soiree with no pre-arranged plans to meet up with any blogger buddies that I had befriended or even halfway, kinda sorta knew. Didn't matter.

Friday, October 22, 2010

Sausage and Cheese Bread

Thawed frozen bread dough or or refrigerated pizza dough, makes this appetizer bread stuffed with seasoned hot sausage and cheese super easy.

Sausage and Cheese Bread

A perfect appetizer for any party, this Sausage and Cheese Bread made from homemade or refrigerated pizza dough or thawed frozen bread dough is a definite crowd favorite. Regular Italian sausage works great for this, but I prefer to use the hot version of Jimmy Dean breakfast sausage, and add shredded pepper jack cheese for the extra kick they both give. Together with the onion and bell pepper, that is really all the seasoning you need. If you're making it for tailgating, bake it, let it cool, wrap it in foil and warm it up on the grill before slicing.

Thursday, October 21, 2010

Easy Chicken Stew

Precooked chicken that you've saved and frozen, plus a few cans of cream of chicken soup with fresh herbs and veggies, make for a tasty, quick and easy shortcut chicken stew loaded with veggies.

Easy Chicken Stew

Next time you prepare a roasted chicken, might as well roast two of them for some planned leftovers. Having those little freezer bags of already cooked chicken, makes for speedy weeknight meals like this speedy chicken stew, that I have enjoyed for years, an adaptation of a long ago recipe from an old Campbell's cookbook. I think you will love it too.

Tuesday, October 19, 2010

Shrimp Boulettes - Deep Fried Shrimp Balls or Pan-Fried Patties {Boulette de Crevettes}

Shrimp boulettes, or bullets as my husband affectionately calls them, are a mixture of minced shrimp, potatoes and veggies, formed into patties or balls and fried, are great as a main dish, side dish and a favorite alongside a bowl of beans.
Shrimp boulettes, or bullets as my husband affectionately calls them, are a mixture of minced shrimp, potatoes and veggies, formed into patties or balls and fried, are great as a main dish, side dish and a favorite alongside a bowl of beans.

Shrimp Boulettes

Okay. I will admit it. Shrimp boulettes fried up this way is decidedly not the healthiest way to consume shrimp - you can see that just from looking at it! But... you know better than to come here for that anyway, don't ya?

Sunday, October 17, 2010

Back to the Kitchen



I haven't gotten around to visiting much lately, so in case you've happened to missed my absence along the way, it is because I had the incredible opportunity to travel to California, not once, but twice, in the last 10 days.

It was a whirlwind trip both times and days filled with a high energy, and very structured schedule, something that being a work from home full time blogger now, well... I'm not exactly used to!

Thursday, October 14, 2010

Garlic Roasted Chicken with Vegetables

A basic garlic and lemon roasted chicken with root vegetables cooked alongside.

Garlic Roasted Chicken with Vegetables

There is just something so heart-warming about a roasted chicken, isn't there? The fragrance drifts throughout the house and just smells so wonderful, that sometimes I wonder if it's mostly because it invokes memories associated more with holidays past, than the present.  Thank goodness a nice roast chicken is easy enough to have much more often than the full blown holiday spread!

This one, though a pretty basic roasted chicken, is based on Ina Garten's garlic chicken that uses two full heads of garlic cut in half and stuffed into the cavity. Don't worry, the garlic flavor is very subtle and not at all overpowering like you would think.  Roasting vegetables right alongside the chicken is a great way to have an already made side dish too. All you need to do is add a salad!

Tuesday, October 12, 2010

Shrimp Remoulade

Cold cooked shrimp are dressed up with a tangy remoulade sauce and served over a bed of lettuce.
Cold cooked shrimp are dressed up with a tangy remoulade sauce and served over a bed of lettuce.

Shrimp Remoulade

A popular appetizer, shrimp remoulade is simply cold shrimp, doused in remoulade sauce and generally spread over a simple bed of crisp lettuce. That's pretty much it, because the tangy, spicy remoulade sauce speaks for itself.

Monday, October 11, 2010

Remoulade Sauce

A spicy olive oil and mayonnaise based southern condiment that's as good on fried seafood as it is as a salad dressing.
A spicy olive oil and mayonnaise based southern condiment that's as good on fried seafood as it is as a salad dressing.

RĂ©moulade sauce was an invention of France, but down here, it's all about New Orleans style remoulade sauce. A favorite southern condiment, the Creole version of remoulade is made a variety of ways, many oil and vinegar based, with plenty of paprika and ketchup, green onion, and often the inclusion of celery. It is a very tangy and pucker-worthy sauce.

Saturday, October 9, 2010

Cajun White Beans with Andouille

White beans, seasoned with the Trinity, garlic, green onion, parsley, bacon and andouille sausage, and served over white rice.
White beans, seasoned with the Trinity, garlic, green onion, parsley, bacon and andouille sausage, and served over white rice.

Cajun White Beans with Andouille

I always have to chuckle when I make these Cajun White Beans because I swear, leave it to us southerners to take a product called Great Northern beans and turn them into a well loved Cajun dish! I love these beans and I especially love to take the leftovers, simmer them on the stovetop with some chicken stock for one mighty fine soup y'all! Delish.

Thursday, October 7, 2010

Ain't No Thing Chicken

A combination of chili sauce and hot sauce with cider vinegar, garlic, ginger & Cajun seasoning, makes for a nice spicy kick in these chicken drumsticks. Try it on wings too!
A combination of chili sauce and hot sauce with cider vinegar, garlic, ginger and Cajun seasoning, makes for a nice spicy kick in these chicken drumsticks. Try it on wings too!

Ain't No Thing Chicken Drumsticks

These drumsticks were inspired by the Ain't No Thing Chicken Wing recipe from fellow native Mississippian, Miss Martha Foose.  She's been called Mississippi's Martha, and she's the author of the cookbook Screen Doors and Sweet Tea: Recipes and Tales from a Southern Cook {affil limk}and her newest one, A Southerly Course. If you're the kind of person who likes to collect and read cookbooks, you'll love both of these because they are just beautiful cookbooks. Foose currently teaches gourmet cooking class at Viking Cooking School, the home of dream Viking ovens and stoves to pine over. Yes! My dream oven, and Mississippi made.

Tuesday, October 5, 2010

Macaroni and Cheese Soup

Take all the things we love about macaroni and cheese, the creamy cheese and tender pasta, and transform it into a delicious soup.

Macaroni and Cheese Soup

As soon as I saw this Mac 'n Cheese Soup recipe in one of those freebie Cuisine at Home promo magazines that comes in the mail, I knew I wanted to try it, and I just so happened to have everything on hand that I needed except for the whole milk. Now that's the kind of recipes that I like!

Sunday, October 3, 2010

Crescent Apple Dumplings

Crescent rolls stuffed with apple, cinnamon sugar and chopped nuts cooked in a buttery syrup.
Crescent rolls stuffed with apple, cinnamon sugar and chopped nuts cooked in a buttery syrup.

Crescent Apple Dumplings

I call these 7-Up Apple Dumplings, but of course they can be made with any lemon-lime soda, like 7-Up, Sprite or Mountain Dew.  The soda forms a kind of syrup, generally found with sugar in regular apple dumplings, though I have been told by readers that you can also use diet sodas for these apple dumplings though I'm not sure if the result is the same without the sugar.

Friday, October 1, 2010

Fried Mozzarella Cheese Sticks

A combination of seasoned dry bread crumbs and panko make for some yummy fried cheese sticks! Try them with a super easy homemade marinara sauce.
A combination of seasoned dry bread crumbs and panko make for some yummy fried cheese sticks! Try them with a super easy homemade marinara sauce.

Fried Mozzarella Cheese Sticks

I have really been loving the panko bread crumbs ever since they became more widely available in our supermarkets.  Great for topping casseroles or on stuffed squash, they add such a nice crunch to dishes where you would have normally used a soft or dried bread crumb before, and I like crunch!  I still wanted to use the Italian seasoned dry bread crumbs here for the flavor, so I settled on using a bit of both, and it worked out great.

Easy Marinara Dipping Sauce

A super easy marinara sauce made using a little olive oil, tomato paste and good ole Rotel tomatoes is extremely versatile to use as a sauce, as a dipper and even as a sandwich spread.

Marinara Dipping Sauce

This marinara sauce recipe makes for a very quick and easy dipping sauce that is perfect for fried mozzarella cheese sticks, jalapeno poppers, pizza, fried pickles, onion rings, boiled shrimp, loaded potato skins, and any number of other quick finger foods.

To transform this into a pasta sauce, add a 15 ounce can of diced tomatoes, undrained, a couple of minced garlic cloves, a medium onion, chopped, Italian seasoning, a little red wine and some mushrooms. Saute vegetables in the oil before adding the tomato paste and proceed with the recipe as above.

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