Blueberry Cobbler

Oh. My. Goodness. That's all.

Recipe:

1 stick butter

1 cup sugar

3/4 cup self rising flour

Grated zest of 1 lemon

Pinch of salt

3/4 cup whole milk

2 cans (14 oz each) blueberry pie filling

Preheat oven to 350 degrees.

Put the butter in an 11x7 baking dish and place in the oven to melt. Tilt the pan and swirl the butter around to coat all sides.

In a medium bowl, whisk together the sugar, flour, lemon zest and salt. Whisk in the milk slowly, to prevent clumping. Pour the batter evenly over the melted butter in the baking dish, but do not stir. Spoon the pie filling evenly over the batter. The batter will rise to the top during baking.

Bake until the cobbler is lightly browned and firm to the touch, 40 to 50 minutes. Serve warm, or at room temperature.

98 down.

Low Country Boil and Jalapeno Hush Puppies

In the words of Mark, "this is the chicken fried steak of North Carolina." He said that was just as good, if not better than what he has tried. Not going to lie, we added the crab in addition to the recipe, it did not actually call for the crab. I really enjoyed it! Not too much spice, but just enough.

Low Country Boil Recipe

A little, "eh." A nice edition to the Low Country Boil, but I believe they were a bit overdone, by my part. They seemed like they could have used a little something extra, but were good with the overall meal.

Recipe:
Vegetable oil
1 cup yellow cornmeal
1 cup flour
1 tablespoon sugar
2 teaspoons salt
1 teaspoon baking powder
1 teaspoon baking soda
1 cup buttermilk
1 large egg
1/4 cup finely chopped jalapeno pepper

In a deep pot, heat 3 inches of oil.

While the oil is heating, in a medium bowl, whisk together all of the dry ingredients. In a separate bowl, mix together the remaining 3 ingredients. Combine all together.

97 down.

Southern Eggs Benedict with Tasso Hollandaise

Another first: poached eggs! I have never done this, and it definitely took some concentration. A few of you may think that is funny, but I was determined to get it PERFECT. This is one of Mark's favorite breakfasts, actually, probably THE favorite. I would like to say I was quite successful. Although, this was definitely too much lemon. I would cut that at least in half, or even just 1 tablespoon. Ain't it purdy?

Recipe:

2 ounces tasso (or andouille sausage)

4 slices canadian bacon

1 stick butter, room temperature

3 large egg yolks

3 tablespoons fresh lemon juice

1/4 teaspoon salt

1 tablespoon distilled white vinegar

4 large eggs

2 english muffins, split and toasted

Preheat the oven to 350 degrees. Place the sliced canadian bacon and diced andouille sausage in a baking pan and cook about 10 minutes. If this finishes before rest of recipe, just turn oven off and leave inside to keep warm.

In a small saucepan, combine the butter, egg yolks, lemon juice and salt. Cook over low heat, stirring constantly until the sauce coats the back of a spoon, about 4 to 5 minutes. Turn off heat and continue whisking, sauce will keep cooking as long as its warm.

Fill a small, shallow saucepan with 2 inches water and the vinegar and bring to a simmer. Break one of the eggs into a small cup and slide the egg into the water, stirring the water very gently with a spoon. Repeat immediately with other eggs and cook until whites are firm, about 3 minutes. Remove the eggs with a slotted spoon and place on paper towel to drain.

Top each English muffin half with a slice of bacon, followed by one poached egg. Stir the sausage into the sauce and spoon over the tops of the eggs.

95 down.

Cajun Popcorn Royale

Well, my sweetcheeks (Mark) is working a bit late tonight, so the boys and I are making it "veg out" out night on the couch. Thunder in the distance, So You Think You Can Dance, and some yummy popcorn! This turned out great. Lately I have been a big popcorn fan. This was a good balance between cheese and spice. The boys agree.

Recipe:

2 tablespoons vegetable oil

1/3 cup popcorn kernels

2 tablespoons (1/4 stick) butter

1 teaspoon Cajun seasoning

1/3 cup grated Parmesan cheese

In a large skillet with lid, heat the oil over medium-high heat. Add 2 kernels and cover. Once they pop, pour in the rest, cover, and shake until the popping stops. Transfer to a bowl.

In a separate small bowl/cup, melt the butter and stir in seasoning. Toss into the popcorn, then toss in the parmesan.

94 down.

Down-Home Grits Pie

Wow, wow, wow! Maybe its the little, simple things that I enjoy. This was delicious! I have pretty much, mastered her pie crust recipe, but at the same time I have learned that my pie pan is somewhat larger than your average. I am going to have to start adjusting the recipes or buy an average pie pan. However, I took a picture of the crust in the pan, yet you can see that the crust toppled over after cutting the piece since the pie filling wasn't quite high enough. The crust is oober delicate and "melt in your mouth" at the same time though. This reminded me of the vanilla pie I made earlier this year, but better! Added a few strawberries at the end...

http://www.foodnetwork.com/recipes/paula-deen/grits-pie-recipe/index.html

93 down.

The Ladys Cheesy Mac and Hot Dogs with Onion Relish

This was from dinner last night, just didn't get a chance to upload the pictures. Macaroni and cheese? YES PLEASE! There are two kinds of mac and cheese though. Theres the baked, somewhat solid version and theres the gooey-er mushy stirred up kind. Y'all get it right? ;) Well, I lean more towards the gooey stirred up kind and this was the baked. Was definitely good, though.

The Ladys Cheesy Mac Recipe

Well, it's onion relish.

Recipe:
3 cups chopped yellow onion
2 tablespoons balsamic vinegar
2 tablespoons sugar
1 tablespoon tomato paste
1 tablespoon olive oil
1/2 teaspoon Worcestershire
Salt and black pepper

In a medium saucepan, stire together 1 1/2 cups water with all of the ingredients. Boil, then reduce to simmer and cook for about 20 minutes.


92 down.

Memphis Dry-Rub Ribs

Mmmmm mmm. These were GOOD! Something so simple, yet fall off the bone yummy.

Recipe:

2 racks baby back ribs

2 teaspoons salt

2 teaspoons light brown sugar

2 teaspoons paprika

1 1/2 teaspoons chili powder

1 1/2 teaspoons garlic powder

1 1/2 teaspoons ground cumin

1 teaspoon black pepper

1 teaspoon dried oregano

1/2 teaspoon cayenne pepper

Place the ribs in a large roasting pan. In a small bowl, combine all the ingredients to make the spice rub. Rub the spice mixture all over the ribs. Get in there real good and make sure you don't miss any spots. Wrap and refrigerate for at least 2 hours, or even overnight. 

By oven: Heat oven to 325 degrees and pour a few tablespoons of water into the bottom of the pan. Cover the pan and cook until the ribs are very tender, about 2 1/2 hours.

By grill: Adjust heat to low, indirect grillilng. Place the ribs in and cook, turning occasionally, until they are tender, about 3 to 3 1/2 hours long.

90 down.

South Georgia Caviar, Very Veggie Braised Greens and Best Ever Southern Fried Chicken

South Georgia Caviar

I do not favor black eyed peas. They don't have much taste so I am often unimpressed. Today, however, I made this starter that is amazing! It is by far the healthiest recipe I have made, and is one of my favorites. Another surprise that I wasn't expecting!

South Georgia Caviar Recipe

Very Veggie Braised Greens

Today was a whole day of "new" for me. It was my first time to make collard greens, and I had no idea the leaves started out so large. Make fun if you want, but I have to be completely honest through it all. Learned that you have to cut the "rib" off of them, then they were sauteed in some vegetable broth.

Very Veggie Braised Greens

Best Ever Southern Fried Chicken

This was very good! The recipe seemed oober simper, but was the best fried chicken I have ever made. I am standing proud after this one. It started as a whole chicken, I had to cut it up and clean it out, the whole deal. My first time ever!

Best Ever Southern Fried Chicken Recipe

89 down.

Florida Lemon Bars

First off, thank you to all of our brave service men and women. Your sacrifices and courage allow us all to live freely and enjoy life. Words are not enough, but THANK YOU!

After a while at the pool and this gosh darn Texas heat, lemon bars sounded just delightful. Overall I really enjoyed these, but my one critique would be that of the crust. While it tasted great, it was just a bit too thick. I would have enjoyed to have more lemon filling rather than the crust. Still great!

Crust Ingredients:
3 cups flour
1/2 cup granulated sugar
1/2 cup confectioners sugar
1 teaspoon finely grated orange zest
1/4 teaspoon salt
3 sticks butter (yeah, wowsers!), but into tablespoons

Filling Ingredients:
6 large eggs, lightly beaten
1 1/2 cups granulated sugar
1 tablespoon finely grated lemon zest
1/2 cup fresh lemon juice
1/4 cup all purpose flour
pinch of salt
confectioners sugar for sprinkling

Preheat the oven to 325 degrees and lightly grease a 13x9 inch baking pan.

To make the crust: In a food processor, combine the flour, granulated sugar, confectioners sugar, orange zest and salt and toss to combine. Add the butter and pulse until a crumbly shortbread dough forms. Press the dough into the bottom of the pan and bake until it is golden around the edges, about 45 minutes.

While the crust is baking, make the filling by whisking together all of the ingredients.

When the crust is ready, remove it and increase the temperature to 350 degrees. Carefully pour the filling onto the crust and return to the oven. Bake until the filling is just set, about 20 minutes. Let cool thoroughly before cutting into squares. Dust with sugar before serving.

86 down.

The Journey so Far...

When I began my cooking on New Year's, I foresaw it as a Julie and Julia journey in which I would I would complete at least one recipe a day. Over time I realized it wasn't always going to be do-able. There was about a month there where I really slacked up, which you can probably see in the archives. Lately I have picked it back up and going full force.

Paula's Southern Cooking Bible has not only given me a hobby, but it has also allowed myself and Mark to try so many new things. Some things we have never tried, while others we have never even attempted to make on our own. I remember my Granny talking about how much she enjoyed Oxtail, and the rest of us just looked at her with an expression of disgust. I bet not one of us ever even took a taste. I know she was looking down at me when I made that slow cooker Oxtail Stew out of the book. She was probably saying "told you so."

I feel more and more comfortable in the kitchen with every recipe I accomplish. Before beginning this, Mark and I were not usually in the kitchen together. He was always the cook and had high expectations if I were to step up. He was, of course, critical at times which is understandable since I was not exactly what you would call a chef. Mark has worked in the cooking atmosphere off and on for years. This has definitely given me a bit more confidence.

So, you may all be thinking to yourselves, "I wonder how much weight they have gained...?" Well, a few. I am not going to completely lie. Up until about a week ago, I didn't even get out much. Once I realized how much this may start effecting me, I am outside getting some much needed exercise, and I already feel a ton better. It's all about balance, and I am learning that now.

What do I hope to accomplish from this? I have set a goal to complete every recipe by the end of the year. You have all heard how important it is for families to sit down at the table every day and have a meal together. It brings you closer, allows for you to have time to discuss life in general. The kitchen is a place of gathering, pretty much the center of your home. I want to be able to just walk in the kitchen, look in the pantry and just know what I can throw together. Cooking through Paula's book is familiarizing me with so many different items. We have found a lot of recipes that we will continue making from here on out, recipes that have shaped us this year. May sound cheesy, but there is a lot of cheese in some of these recipes, let's be honest.

Oh, and another accomplishment is to perhaps meet Paula in person one day. Far fetched, maybe, but it doesn't hurt to hope.

Kylie

Stewed Tomatoes

A simple, not too exciting recipe, but was definitely yum! We had some leftover diced tomatoes from the chili last night so I wanted to go ahead and put them to good use.

Recipe:

4 tablespoons (1/2 stick) butter

1 medium yellow onion, finely chopped

2 cloves garlic, finely chopped

4 cups peeled and chopped tomatoes, or 28 oz diced tomatoes

1/2 teaspoon salt

1/2 teaspoon black pepper

2 tablespoons sugar

3 tablespoons chopped fresh parsley

In a medium skillet, melt the butter over medium heat. Add the onion and cook until softened, about 10 minutes. Stir in the garlic and cook for 1 minute. Stir in the tomatoes, salt and pepper. Simmer, covered, over medium-low heat for 30 minutes.

Stir in the sugar and simmer, uncovered until the liquid reduces by about half. Stir in parsley just before serving.

85 down.

Cheesy Corn Pudding and Texas-Style Chili

I just LOVE me some corn! Hearing corn pudding doesn't always sound that appetizing, but it definitely wasn't anything like pudding. This is great!

Recipe:

1 box (8 1/2 oz) corn muffin mix

1 can (15 oz) cream-style corn

1 1/2 cups shredded Cheddar cheese

3/4 cup sour cream

1/2 cup finely chopped scallions

4 tablespoons (1/2 stick) butter, melted

2 large eggs, lightly beaten

1/4 teaspoon black pepper

Preheat oven to 400 degrees. Grease a 9 inch baking pan with oil or cooking spray.

In a large bowl, mix together the muffin mix, corn, 3/4 cup of the cheese, sour cream, scallions, melted butter, eggs and black pepper. Scrape the mixture into the prepared pan. Scatter the remaining cheese on top. Bake the pudding until golden and firm, approximately 25 minutes. Let it cool for 10 minutes before digging in!

I have realized lately that I am a big fan of creamy, thick soups. This chili, was a bit more brothy so it was one of my lesser favorites. It was good, just isn't one that made me say "wow!" ...and I live in Texas! I also forgot the sour cream at the end.

Recipe:

3 tablespoons vegetable oil

3 pounds beef stew meat, cut into 1 1/2 inch chunks

Salt and black pepper

1 large yellow onion, chopped

2 cloves garlic, finely chopped

1 fresh jalapeno pepper, finely chopped

3 tablespoons chili powder

2 teaspoons dried oregano

1 1/2 teaspoons ground cumin

1 can (28 oz) diced tomatoes

About 1/2 cup sour cream, for serving

In a dutch oven, heat the oil, good and hot. Lightly sprinkle the meat with salt and black pepper. Working in batches, cook the meat until well browned on all sides, about 10 minutes. Remove onto a paper towel lined plate to drain.

Add the onion, garlic and jalapeno to the pan and cook until softened, about 5 minutes. Stir in the chili powder, oregano, and cumin and cook for 1 minute. Add the tomatoes, 4 cups water and salt. Bring to a boil and then reduce to a simmer. Cook, uncovered, until the meat shreds, about 2 1/2 to 3 hours. While simmering, add water if the level lowers below the meat.

84 down.

Red Velvet (cup)Cake with Cream Cheese-Bourbon Frosting

Wowsers, was my kitchen a mess! I decided that in order to make it a bit simpler, I made this cake in cupcake form. This helps with transportation and sharing. I have something to admit, I am not a cream cheese fan. On top of that, I am not a bourbon fan. Therefore, I thoroughly enjoyed half of this recipe! The cake was very moist, the frosting was very light and soft. I was about a tablespoon short of red food coloring, but they still turned out beautifully!

Recipe: (a long one...)

Cake:

2 cups canola oil

2 1/4 cups granulated sugar

3 large eggs

3 oz red food coloring

2 teaspoons vanilla extract

3 1/2 cups cake flour

1/4 cup unsweetened cocoa powder, sifted

1 1/2 teaspoons salt

1 1/4 cups buttermilk

2 teaspoons baking soda

2 1/2 teaspoons white vinegar

Frosting: 

12 oz cream cheese, room temp

1 1/2 sticks butter, room temp

4 cups confectioners sugar

4 teaspoons bourbon (doesnt sound like a lot, but wow!)

Preheat the oven to 350 degrees. I used cupcake pans, but you can also grease three 9 inch cake pans and do it that way. 

To make the cake: In the bowl of an electric mixer, combine the oiil and granulated sugar and beat until well blended. Add the eggs, one at a time to combine. Turn the mixer to low and slowly add the red food coloring. In a separate large bowl, whisk together the flour, cocoa and salt. Beat one-third of the flour mixture into the egg mixture. Beat in half the buttermilk. Continue adding the mixtures alternately, ending with the flour mixture. Scrape down the bowl and beat just long enough to combine. In a small side dish, combine the baking soda and vinegar. With the mixer running, pour this into the batter. Bake for approximately 40 minutes for the cake, or it was about 20 minutes when I did them cupcake style.

The frosting:

In an electric mixer, combine the cream cheese and butter and beat until light and fluffy. At low speed, beat in the confectioners sugar, 1/2 cup at a time. Add the bourbon once all the sugar has been added. Refrigerate for 10 minutes if you'd like it thicker for icing.

Assemble your cake, layer by layer, or ice those cupcakes.

82 down.

Twice Baked Potatoes

Nom-nom! Who'd a' thunk that a baked potato without cheese would be so delicious!? We had these with a side of a meatloaf, that was a non-Paula recipe, and didn't turn out as well as I had hoped.

Recipe:

6 large potatoes

Vegetable oil, for coating

1 stick butter, cut into bits

2 cups sour cream

Salt and black pepper

1 teaspoon dried parsley flakes

Paprika

Preheat the oven to 350 degrees. Line a baking sheet with foil and prick the potatoes with a fork. Coat the potatoes with the vegetable oil and bake for 1 to 2 hours, until they are crisp on the outside and soft on the inside.

Drop the butter into a large bowl. Carefully, since the potatoes are very hot, spoon out the inside of thepotato and add it to the bowl. Using a masher, mash in the sour cream, salt and black pepper to taste. Stir in the parsley flakes, then scoop the mixture back into the skins. Sprinkle with paprika.

Pop back into the oven for about 20 minutes until they turn slightly brown on top.

81 down.

Apple Pie

It's been a while since I've knocked out another recipe, so I figured I would go big. This pie was definitely a task. It is not the prettiest I have accomplished, but it was really yum! Pie's are definitely a learning experience, but, they do say that imperfections just show that it is homemade!

Recipe:

3 tablespoons flour, plus extra for dusting

2 batches Paula's Flaky Piecrust Dough (or two prepared unbaked crusts)

6 apples, peeled, cored and thinly sliced

3/4 cup packed light brown sugar

2 teaspoons ground cinnamon

2 teaspoons grated nutmeg

2 teaspoons vanilla extract

1 teaspoon ground ginger

Pinch of salt

2 tablespoons cold butter, cut into small bits

Whole milk, for brushing

Cinnamon sugar, for sprinkling

Preheat the oven to 375 degrees and bake for about 20 minutes.

While the crust is cooking, prepare the filling. In a large bowl, combine the apples, brown sugar, flour, cinnamon, nutmeg, vanilla, ginger and salt. Use your hands to make sure those apples are well coated.

Take the crust out of the oven, but leave the oven on. Fill the crust with the apple mixture and dot it with the butter pieces. Cut the second, reserved dough, into strips and use it to make a lattice. Brush the lattice with the milk and sprinkle with cinnamon sugar. Bake for approximately 45 minutes. Let cool for 30 minutes before serving.

80 down.

Skillet Chicken and Sausage Jambalaya

Not the prettiest dish, but yum! My one critique is that my rice didn't seem to cook as quick, and I added a tad bit more chicken broth to help the process.

Recipe:

2 tablespoons vegetable oil

1 tablespoon butter

3/4 pound andouille sausage, cut into 1/4 in slices

1 large yellow onion, chopped

1 large green bell pepper, chopped

1 pound boneless, skinless chicken thighs, chopped

Salt and black pepper

1 clove garlic, chopped

1 teaspoon dried thyme

1 teaspoon paprika

1/2 teaspoon cayenne pepper

1/2 teaspoon celery seeds

2 bay leaves

3 cups chicken broth

1 can (14.5 oz) diced tomatoes

1 1/2 cups long grain white rice

In a large skillet with lid, heat the oil and butter over medium-high heat. Add the sausage and cook until browned on both sides. Set aside in a bowl. Add the onion and pepper to skillet and cook until softens a bit.

Lightly sprinkle the chicken all over with salt and pepper. Add the chicken and garlic to the skillet. Cook until it loses raw color. Add the thyme, paprika, cayenne pepper, celery seeds, and bay leaves. Cook for a minute and then add the broth and tomatoes. Bring to a boil and taste for seasoning. Return the sausage to the pan with any accumulated juices and sprinkle in the rice, EVENLY!

Cover the pan, reduce heat to low, and cook until all the liquid has been absorbed and rice is tender, at least 15 minutes. Remove and discard bay leaves. Serve!

79 down.

Baked Egg Crisps

Over. Cooked. That's my fault! Oh well, its bound to happen from time to time. Aside from that, these were just okay. Not bad at all, but not nearly as good as the Ham N' Egg Cups that I made a few weeks back.

Recipe (for 1 ramekin):

1 slice bacon

1 slice bread, crust removed

Butter for bread

1 large egg (I used two, my ramekins are larger)

Salt and black pepper to taste

1/2 teaspoon parmesan cheese

Preheat the oven to 425 degrees.

In a skillet, cook the bacon until crisp. Meanwhile, spread one side of the bread with butter. Press the slice, butter side up into the ramekin. Bake until pale golden, about 8 minutes. Remove from the oven and reduce heat to 350 degrees.

Crack an egg into the ramekin and season with the salt and pepper to taste. Sprinkle the parmesan cheese on top and bake until the whites are set but the yolks are still runny (which I didn't accomplish), approximately 15-20 minutes. Serve topped with the crumbled up bacon.

78 down.

Savannah Crab Cakes and Southern-Style Green Beans with Bacon and Tomato

Savannah Crab Cakes with Southern-Style Green Beans with Bacon and Tomato

All around, delicious! Loved the crisp of the fresh green beans as well as the flavoring of the crab cakes. I wish I would have made mine slightly thinner, but I know that for next time.

Savannah Crab Cakes Recipe (thank goodness I don't have to type it all!):

Savannah Crab Cakes

Southern-Style Green Beans with Bacon and Tomato Recipe:

4 slices bacon

1 small yellow onion, finely chopped

1 pound green beans

2 medium tomatoes, chopped

1/2 teaspoon salt

1/2 teaspoon pepper

In a large skillet, cook the bacon until crisp. Set the bacon on a paper towel-lined plate to drain.

Add the onion to the skillet and cook until very soft. Toss in the green beans, tomatoes, salt and black pepper. Reduce the heat to medium-low, cover, and cook, tossing occasionally, until the beans are very tender and tomatoes are falling apart, about 30 minutes. Serve with bacon crumbled all over the top.

77 down.

Fried Catfish and Catfish Po' Boys

The Fried Catfish was...well, fried catfish!

Recipe:
About 4 quarts peanut or vegetable oil
1 1/2 cups flour
1 1/2 cups cornmeal
1/2 teaspoon cayenne pepper
Catfish fillets
Paula Deens House Seasoning

Fill a pot with at about 3 inches of oil and heat until about 350 degrees on a fryer thermometer. I just used the flour drop tester...shhh!

In a wide, shallow bowl, combine the flour, cornmeal and cayenne. Sprinkle each side of the fillet with house seasoning, then toss in the dry mixture.
In batches, lower into the hot oil. Fry until golden, about 7-8 minutes.

I am not a big fried fish fan, so don't expect TOO much hype from me on this one. I will use Mark as a spokesman. He thought it was good, and tasty! We had ours with a nice serving of Zapps as well.

Recipe:

1/2 cup mayo

2 tablespoons chopped sweet pickles (my fave!)

1 1/2 teaspoons pickle juice

1/4 teaspoon Paula's House Seasoning

Dash of hot sauce

Baguettes (French bread)

Catfish Fillets (see other recipe just posted)

2 tomatoes

1 cup shredded iceberg lettuce

1 red onion, thinly sliced

Preheat the broiler.

In a small bowl, combine the first 5 ingredients.

Place the bread, open side up in the broiler until toasted, about a minute or so.

Spread the cut surface with homemade sauce, topped with the fish, tomato, lettuce and onion.

75 down.

Vidalia Onion Pie

The name of this recipe definitely threw me a curve ball. It honestly doesn't sound that good, BUT it surprised us. After reading all the directions, it began to sound more appetizing. I wouldn't change a thing about it. Although, it is a little bit sour creamy, so if you are not a fan, you may want to cut back on it.

Recipe:
1 1/2 cups Ritz crackers, crumbled
1 1/2 cup shredded cheddar cheese
7 tablespoons butter, melted
3 cups Vidalia onion, thinly sliced (approx 2 medium)
1 teaspoon salt, plus a pinch
Pinch of Paprika
3 tablespoons flour
2 large eggs
1 1/2 cups sour cream
1/2 cup whole milk

Preheat the oven to 350 degrees.

In a large bowl, combine the cracker crumbs, 1 cup of the cheddar and 4 tablespoons of the butter and mix until they form a moist, crumbly mixture. Press this into your pie pan to form a crust.

In another large bowl, whisk together the eggs and flour. Whisk in the sour cream, milk and the teaspoon of salt.

Pour the remaining butter into a large skillet and heat over medium-high. Add the onion and cook, tossing until very tender and golden. Season with the pinch of salt and paprika.

Pour the onions into your pie crust, then pour the sour cream mixture over the top of them. Add the last 1/2 cup of cheddar cheese to the top and then pop in the oven for 25-35 minutes. The pie will set and firm up, but may look almost like a custard. Enjoy!



73 down.

Creamy Creole Tomato Soup

Very good! Loved this one!

Melt 1/4 stick of butter over medium-high heat and add 1 medium chopped onion. Cook for about 10 minutes, until very tender.

Stir in a little garlic, 1/2 tablespoon of Cajun Seasoning and a pinch of cayenne pepper. Stir for 1 minute. Add 28 ounces of diced tomatoes and 2 cups of chicken broth. Simmer, uncovered for 15 minutes.

Working in batches, transfer the soup to a blender/food processor and puree until smooth. Add it all back to the pot. Stir in 3/4 cup of heavy cream and salt to taste.


72 down.

Easy Shrimp Bake

Dinner was somewhat disappointing this evening. What I thought would be a tasty casserole-like dish, turned into a soppy mushy mess. Mark and I found ourselves picking out the crunchier pieces and shrimp.

Recipe:
4 green onions, chopped
2 tablespoons butter
2 cups cooked and peeled shrimp
6-8 slices of day-old bread, trimmed, buttered and cubed
1/2 pound sharp cheese, grated
3 eggs
1/2 teaspoon salt
1/2 teaspoon dry mustard
Pinch of pepper
Pinch of paprika
1 1/2 cups milk

In a skillet, saute the mushrooms and onions in butter. Grease a 2-quart casserole. Put the shrimp, the mushrooms, the onions, half of the bread cubes and half of the cheese in the casserole, and stir gently. Top with the rest of the cheese and bread cubes. Lightly beat the eggs with the salt, mustard, pepper and paprika. Stir in the milk and pour into the casserole. If making this dish the day before serving, cover and refrigerate. Bake at 325 degrees for 40 to 50 minutes, or until set and golden brown.

71 down.

Baked Ham N' Egg Cups

Yum! It is what is, and pretty self explanatory. Very yummy!

Recipe:
Grease/oil/butter a muffin pan. Press a slice of ham in each cup, and then add a small dollop of ketchup to each. Crack 1 egg in each cup, then add some salt and pepper. Bake in a 375 degree oven for 15-20 minutes, until the egg is firm and the yolk is slightly runny (a bit longer if you prefer your yolks firmer). Top with some sliced scallions and eat up!

70 down.

Chicken and Rice Casserole

I love casseroles - they are one of my weakness'. It's comfort food, it's cheesy and it makes for great leftovers. I was a little concerned that the recipe didn't turn out too well because it seemed a little runny, but then I had to step back and realize that I was eating it as lava. I have learned that I need let it cool down a bit first. The only thing I missed with this casserole was that crunchy topping.

Chicken and Rice Casserole Recipe

69 down.

Grillades and Grits

Time for some Louisiana cuisine. Oh my, this was spicy! It was super yummy though! No matter how much it hurt, you kept going back for another bite. This was the first time for me to make pork butt/shoulder, and I was a little hesitant about it. Upon opening the package, I realized there was some bone I had to cut around and it seemed extremely tough. I even had trouble butchering it up. By the time it simmered for almost 2 hours, it was practically falling apart in the pot. The grits were oh so creamy too! Great combination. This ended up being one of Mark's favorites so far.

68 down.

Buttermilk Ice Cream

This definitely has a "tang" to it! Not a big fan, but the consistency and all turned out great. Didn't even use an ice cream maker...

67 down.

Sunday Baked Chicken with Skillet Cornbread

Yummy! I admit though, the potatoes and carrots underneath tasted even more amazing than the chicken!

Paula recommended the cornbread with this meal so it could sop up all those yummy juices from the chicken and vegetables. She was right!

66 down.

Old Fashioned Creamed Chicken

MMMM good. Comfort food for sure! This reminded me of SOS, so decided to serve it over a piece of toast.

Recipe:
1 tablespoon butter
1 tablespoon flour
1/2 cup chicken broth
1/2 cup half and half
1 tablespoon dry sherry
2 cups chopped cooked chicken
1/2 teaspoon dried thyme
scallions to garnish (optional)

Melt the butter in a medium saucepan, at medium heat. Stir in the flour and whisk until bubbly. Stir in the broth, half and half and sherry. Bring to a boil, stirring constantly. Reduce to a simmer and cook until thickens. Stir in the chicken, thyme and pepper to taste.

64 down.

Stuffed Cabbage

I would give this about a 7.5 on a scale of 10. Definitely wasn't bad, but I thought it was slightly bland. However, this is a super easy recipe! The hardest part is just boiling the cabbage and waiting for it to loosen up a little.

Recipe:

2 Tablespoons vegetable oil
1 cup chopped yellow onion
1 medium head (about 2 pounds) green cabbage
1 pound ground beef
1/2 cup cooked rice (white or brown)
1/4 cup raisins (I use golden)
3/4 teaspoon salt
1 can (16 ounces) tomato sauce
1/2 cup beef broth
1/2 teaspoon paprika
sour cream, for serving (optional)
Preheat the oven to 350 degrees F. Spray a 13- by 9-inch pan with cooking spray or oil.

In a medium skillet, heat the oil over medium-high heat. Add the onion and cook until softened, about 5 minutes. Set aside to cool.

Meanwhile, bring a large pot of salted water to a boil. Using a small, sharp knife, cut in a circle all around the stem of the cabbage and remove the core. Place the cabbage in the boiling water. After about 2 minutes an outside leaf will come loose--pull it off and out of the water using tongs. After another minute the next leaf will come loose. Remove and repeat until you have 8 to 10 leaves. Pat the leaves dry with paper towels. Cut out the thick part of the rib from the bottom of each leaf, but don't cut more than a third of the way into the leaf.

In a mixing bowl, combine the beef, cooled onion, rice, raisins, and salt. With the stem side of the cabbage leaf facing you, place a scant 1/3 cup of the beef mixture in the center of each cabbage leaf. Fold the bottom edge over the mixture and then fold the sides over and roll into a tidy packet. Place the cabbage rolls, seam side down, in the prepared baking dish.

In a bowl, mix together the tomato sauce, broth, and paprika. Pour evenly over the cabbage rolls. Cover with foil and bake for 1 hour. Optional: Serve the cabbage rolls with a big dollop of sour cream.

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The Ladies Luncheon (several recipes...)

Chicken Ambrosia Salad

This was a spin-off of your average ambrosia salad. The salty/sweet kind.

Recipe: Mix up cooked chicken, coconut, crushed pineapple and almond slivers.

Pecan-Crusted Chicken Breasts

This turned out relatively well, but I am not a pecan fan so they weren't my favorite. This reminded me of a health fried chicken. I used tenderloins rather than breasts and cut them up to make easy finger foods.

Recipe:
Season chicken with salt, pepper and a little mayo. In a separate bowl, combine a cup of panko bread crumbs, cup of chopped pecans and dip chicken into mixture. Press firmly. Bake in the oven for 30-40 minutes at 350 degrees.

Everyone's Favorite Pimento Cheese Dip

Yum!

Ham Biscuits

Very good! Simple, and tasty.

Ham Biscuits Recipe

General Robert E. Lee Cake

This was my first attempt at a layer cake EVER. As you can see, I am not exactly the best icer - lol. It is a trial and error type thing.

This cake was very light and refreshing with the hints of lemon and orange.

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