A bold, cream cheese-based chip dip, with the addition of Rotel diced tomatoes with green chilies, chopped black olives and loaded with southwestern flavors.

Southwestern Chip Dip

I originally got the idea for this dip when going through a box of clippings. This one came from a rural EPA newsletter featuring a community cookbook called Cooking with Osyka! It's one of a few fundraiser cookbooks for the Osyka Civic Club of Osyka, Mississippi, usually available at their annual Fall Fest events in October, or by calling their business office at 601-542-5994.

They referred to this dip as Southern Heat Chip Dip in their cookbook, though I've played around with this one enough that I'm not even sure how close I am to the original clipping anymore!

Carrots and sweet potatoes, tossed with olive oil, salt and red pepper flakes and oven roasted.

Roasted Carrots and Sweet Potatoes

I love roasted vegetables, and this is the time of year - when you don't mind turning on your oven - to get your fill of them!

Roasting really brings out the natural sweetness and enhances the overall flavor of vegetables and you just can't beat the ease of preparation.

Soup Meat Vegetable Beef Soup

A rich, hearty mixed vegetable beef soup, made with The Bouilli of a soup meat roast and bone broth.

Soup Meat Vegetable Beef Soup with Bone Broth

In case you missed my previous post for The Bouilli, this is the Beef Vegetable Soup that I made after preparing the initial meal of "boiled meat with juices," served with rice.

In short, Creole Bouilli refers to the preparation of a beef roast that is slow-braised (you don't really want to boil it) for several hours, completely covered in liquid, and to which I added some seared beef bones.

While you can use any leftover roast for this soup, of course, the outstanding flavor of The Bouilli makes a knock your socks off soup. To learn more about The Bouilli, tap that link and learn all about it! 

Creole Bouilli, a boiled roast, slow-stewed with beef bones and seasoning vegetables and served over rice or potatoes with juices spooned on top for meal one, and a flavorful beef vegetable soup or second meal next day.

Creole Bouilli - Boiled Soup Meat Roast with Bone Broth

I love soup, and yes, around here it is usually featured as a main dish meal, accompanied by some kind of bread, crackers or a sandwich, rather than just a starter soup course to go along with an entree of some kind.

For the most part, I want those soups to be quick and easy, although there are times I do put a little bit more of my time into them.

This sheet pan mix of roasted potatoes with loads of vegetables and smoked sausage is an easy meal that's packed with flavor.

Roasted Potatoes with Sausage and Vegetables

You may remember a near viral recipe for a simple sheet pan roasted potatoes with onions and sweet peppers flashing across social media platforms the past year or so.

I'm old enough to remember when people just made these kinds of things with little to no fanfare, but hey, if social media can drum up some interest in cooking, well, anything... I'm happy about it!

Food, after all, isn't just about nourishment, although some would have you think so.

Chili Beans and Rice

A mix of kidney beans with pintos, chili seasonings and browned, smoked sausage, served over rice.

Chili Beans with Rice

Any kind of a beans and rice dish is a winner for me.

• It's hearty and filling.
• It's high in protein and fiber.
• It's inexpensive.
• If you use a brown rice and a turkey smoked sausage, it's pretty good nutrition.
• And, the most important thing. Done well, with a great blend of herbs, spices and seasonings, they are delicious!

A vintage sweet treat, pumpkin pudding is a dessert that falls somewhere between a dense cake and a crustless pumpkin pie. Slice into squares and serve with a sprinkle of powdered sugar and a garnish of freshly grated nutmeg.

Old-Fashioned Baked Pumpkin Pudding

There are a few pumpkin pudding recipes out there, but for the most part, they are just that. Pudding, with pumpkin puree, very often including a box of pudding mix, and usually prepared in individual custard cups.

This, is not that.

A tasty stew of southern-seasoned beans and greens with smoked sausage.

Easy Southern-Style Beans and Greens

Whenever I make a pot of white beans and greens close together, a stew of beans and greens are sure to follow.

I believe that Italians have a similar dish, possibly known by the name of Zuppa Di Scarola E Fagioli from what I found on the net, though I was not able to locate a recipe by that name in my copy of The Silver Spoon. They would likely use cannelloni beans and include escarole as the greens, but in the U.S. south, we all know what greens are king. Collards, turnip and mustard greens rule the south.

A classic spinach casserole based on Spinach Madeleine, made with spinach, sauteed vegetables and a simple, cheesy cream sauce.

Spinach Madeleine Bake - My Way

Known by a couple of names with some variations - Spinach Madeline, Calhoun's Spinach Maria, Spinach Supreme, Spinach Justine, Spinach Gratin, Spinach Pauline, Spinach Dorinne, or just simply Spinach Bake - if you enjoy spinach you're sure to like this.

It's really a basic skillet dish made of spinach, seasonings, some kind of cheese, half and half, milk, or heavy cream, sometimes eggs and is sometimes topped with cheese or buttered bread crumbs. Each recipe has its own unique twist and variation. I've even seen one recipe that uses phyllo! Spinach Madeline is a holiday favorite for sure - be sure to double the recipe!

Sweet potatoes, baked, split, mashed and combined with butter, spices and milk, stuffed back into the shell and rebaked. A delicious side dish anytime, but great for a holiday meal.

Twice-Baked Sweet Potatoes

I love twice-baked potatoes! Just the expanded flavor from the additions and fluffy texture of the potato after you baked it, mash it, mix it with all the goodies and then bake it, again... outstanding! 

Bet you didn't even think of sweet potatoes. Yep, they're good twice baked too!