New Southern Pantry

Food that feeds the Soul

2012-02-05T08:08:00.000-08:00

If you love to cook, you most likely have recipes you have cut out from magazines. I have a binder that I place these little jewels in so I can find them. Keeping all my recipes on a file in my computer just isn't me. I am a sensory type person, I like to feel the book in my hand. I do have a computer file for recipes I find on the Internet although it's almost enough to put a cook into sensory overload!

Feeding those I love delicious and healthy foods make me feel successful. Southern food has gotten such a bad rap for being deep fried and full of calories. Cooked correctly it can be a very healthy diet. I know the term Healthy Southern...may make you laugh! My challenge is to prove that Southern style cooking is healthy, delicious & easy to cook.

I am working on a cookbook and would love to hear from others on what they think is Southern style cooking. If you are from the South you know we are a melting pot of so many different cultures. Our table is blessed with Mexican, Creole, German & many more home style foods. We all come back to the table for the food that feeds our souls.

Grandma & the Texas Sheet Cake recipe

2011-11-04T06:08:00.000-07:00

My Grandma was such a unique person, she was a pioneer in so many ways! She married my Grandfather in 1929, he was literally a "one arm house painter."

Grandpa lost his left arm when he was 19 from a misfiring shotgun. He was hunting on horseback and was in the woods alone. After the injury he passed out on his horse & the horse took him back home. He always laughed and told me" I survived WWI and blew my own arm off!" He was so funny, loved life & never let his lack of a left arm slow him down.

They lived in rural Central Texas on a farm, raised cattle & cotton. Grandpa was the county Tax Assessor & House Painter. Grandma was a preacher! What a combination...

Grandma was such a serious soul. It was hard to get her to laugh, she was so intense about everything. She loved her family incredibly and wanted to help everyone around her. She was going to being a school teacher but felt that God wanted her to be a preacher.

She would have made a good teacher but I would have felt so sorry for those students! Grandma was a strict disciplinarian to say the least. So God knew what he was doing when he lead her down the path to preaching. Although it wasn't common in those days for a lady to preach, no one ever called Grandma ordinary!

During the 1940's they pastored a church in Beat Five, Texas. She would always tell me "I left all the dealings to the men, I just preached & prayed!" And a great preacher she was!! She could make me shake in my shoes when she preached, mostly because I was afraid she would use me for an example in her sermons.

She taught me so much about being my best, but mostly she gave me unconditional love. She taught me to cook & show hospitality to everyone who entered my home. My love of cooking & feeding others comes from years of watching my grandmothers lovingly prepare food for their families.

Grandma was a stickler on the rules. I tend to see most things as black & white, I'm sure that came from her too! I appreciate this heritage more than I can say. She shaped me into the strong woman I am today.

Thinking about the holidays always reminds me of those who are no longer with us, but when we cook their recipes they live on in our minds. My grandma always made a Texas Sheet Cake. She was so funny, she would put pecan halves on top so there would be 20 pieces with a pecan half on each one. We all expected that cake, and as you can see in the picture, even after she was well up in age she still felt like she had to make it. She said it just wasn't a holiday dinner if she didn't!

Holiday cooking is a heritage to pass on to our children & grandchildren. Start traditions with your families now & one day they will just have to have that "Texas Sheet Cake" memory of you for the holiday's.

I am happy to share this recipe with you, it's a common one but Grandma's was just a little better! Think that may be a childlike belief...but hey it's the most wonderful time of the year.

Grandma wouldn't use store bought pecans, they had to come from a friends tree & she had to shell them herself...wonder where I get the set in my ways behavior?

Texas Sheet Cake

CAKE

1 stick margarine

1/2 c. shortening ( these two can be replaced with 2 sticks of butter)

1 cup water

4 tablespoons cocoa powder

2 cups flour

2 cups sugar

1 teaspoon baking soda

1/2 tsp salt

2 eggs

1/2 c. buttermilk

1 teaspoon vanilla

ICING

1/2 cup butter or margarine

4 tablespoons cocoa powder

1 lb ( 2 cups) powdered sugar

6 tablespoons milk

1 cup chopped pecans

1 teaspoon vanilla

Directions

Preheat oven to 350 degrees. For the cake, combine the butter, water and cocoa in a saucepan and bring to a boil. Remove from the heat. In a mixing bowl, mix together the flour, sugar, baking soda, and salt. Add the butter mixture all at once, and stir to blend. Whisk eggs and buttermilk together, add to the batter and mix well. Pour the batter into a 9x13 pan and bake for 20 minutes.

Just before the cake is done, make the icing: Combine the butter, milk, and cocoa in a large, heavy saucepan and bring to a boil. Add the powdered sugar and vanilla, mix well. Add the icing to the cake while it is still warm & pours easily then add the pecans. Grandma used halves, but I used chopped sometimes, hope she doesn't know!

Zemog's Cocina Mexicana, Omaha's Taste of Texas!

2011-10-04T08:35:00.000-07:00

For those of you who connect life to family, friends & food will understand this blog post. For those of you who don't, well your probably not reading my blog to start with!

My husband & I went last Saturday to Zemog's Cocina Mexicana in Omaha Nebraska. We had seen this eatery several times, but never stopped. So far we had not found the style of Mexican food in the Midwest that we longed for. Our search is over!

Our servers name was Justin, he greeted us at the table with a big smile and basket of freshly made corn tortilla chips. The salsa that came with them was very mild but had great flavor. I looked at my husband and said "I'm feeling very hopeful about this meal, it smells right in here!"

Now if your from Texas or just know good Tex-Mex food, the cafe should smell like masa & spices when you walk in the door. If the wonderful scent of ground corn or chili peppers doesn't hit your olfactory receptor (nose) quickly, then the food may not be real Tex-Mex. The first thing my husband said after we sat down was "It smells like Morales cafe in here" This was just an incredible seal of approval before the meal even came.

It's like the smell of a Thanksgiving dinner cooking in the oven, the smell is the beginning of the meal. It is said we eat with our eyes first, but I think we should rethink that & say we eat with our smeller first. When my mom cooked cabbage...I didn't get a warm fuzzy feeling about dinner!

After talking to our server Justin, I found out he just arrived from Austin, Texas. Now for those of you who know food, you know it's the mecca of Tex-Mex restaurants. Of course San Antonio would argue with that, but so would all the towns in Texas! Zemogs is owned by Justin's dad so my day was getting better by the minute.

When the plates were placed on the table, I knew things were going to taste like they smelled. We ordered combination plates. We tried the chicken enchilada with Verde sauce, puffy beef taco, pork tamale, cheese enchilada & beef enchilada smothered in red chili gravy.

The Verde sauce on the chicken enchilada was incredible. It was freshly made with mild green peppers & spices. This may not be the enchilada sauce you want to start with, but it's great.

The red chili gravy on the cheese & beef enchiladas was a traditional sauce that couldn't have been any better. Knowing the work that goes into that simple sauce or gravy as it's known, shows the pride that this restaurant takes in the quality of the food they serve.

Puffy tacos are so Central Texas! Being from East Texas I had never had one, so when I saw those on the menu, I had to try one. They are crispy but soft too, don't crumble like a fried corn tortilla but are all warm & delicious.

Tamales...there are many different type, but these at Zemog's were the type that said welcome home to me! Zemog's are made in the traditional way to make a firmer tamale. These were served with a delicious pork filling. Tex-Mex can have beef or chicken fillings also but I prefer the pork & the old style myself. These were delicious & I would go back just to buy these for a take-out dinner.

I can say that you will not be disappointed in this restaurant if you love Tex-Mex. If your not sure, they have great choices like salads & burritos that are more Midwest-Mex. Nothing is too spicy, of course I am a Texan & like the heat. Justin, our server, brought us the hot salsa also & it was great.

I recommend anyone in Omaha trying Zemog's Cocina Mexicana. Be open to the fact that Tex-Mex isn't the only style Mexican food they have on the menu. The cafe was spotless & pleasantly decorated with fun table tops to enjoy. The "ginormous" sizing of the food isn't a joke! You get so much that I took enough home for lunch the next day. The atmosphere is casual, laid back & so very friendly. It's a little bit of Tex-Mex on the corner of 108th & Q St in Omaha Nebraska.

http://www.zemogs.com/

Take out available!

Smoked Chipotle Turkey Breast

2011-09-21T08:52:00.000-07:00

Smoked Turkey is one of my favorite meats. I love to eat it straight from the pan,& so does everyone else in our family! We smoke whole turkeys when we have lots of time, but if you want the smoked turkey experience & have less than a few hours to get it, try a half turkey breast.

Williamson Bros Bar-B-Q has a chipotle sauce that is really great. The chipotle taste is prominent but it also has a cumin and garlic note that is very pleasing. This sauce adds a smoky flavor to your meats from the inherent taste of the chipotle itself.

If you haven't tried chipotles, you should give them a chance. These little wet, wrinkled chili peppers come in a can & are packed in adobo sauce. It isn't necessary to remove the sauce, it actually adds incredible taste to any dish.
http://www.livestrong.com/article/416613-chipotle-pepper-benefits/?utm_source=popslideshow&utm_medium=a1

We marinated our half turkey bone-in breast in the refrigerator over night in a mixture of 2 tablespoons of Williamsons Spicy Chiptole BBQ sauce & 2 teaspoons of pecan flavored liquid smoke. If you have never used a smoke flavoring, you can find it in the grocery isle with the steak sauce, bbq sauce etc. I like the pecan because it doesn't overpower the other seasonings.

Injecting a mixture of half sauce & half olive oil into the breast will keep the meat moist while smoking. It's also healthier than butter, but if you need the butter...it's your call!

When you are ready to start smoking the turkey breast, remove it from the fridge & let it sit on the counter & come to close to room temperature. About 15-20 minutes will usually be enough time. While it is resting, start your wood pellets in your smoker box on your gas grill. I turn my grill to high & sit the smoker box in the back corner. Do not wet the pellets or wood.

I like to smoke my turkey breasts in an iron skillet. I do not wrap in foil, that tends to steam the meat & you don't get the results you are looking for.

After about 30 minutes the grill should have enough smoke to start the smoking process. Reduce the temperature to medium indirect heat. With the turkey breast in a well seasoned iron skillet, coat it on all sides with the sauce before placing it on the grill.

What I like about Williamson Bros sauce is the consistency. It isn't thin, but it isn't thick & sticky. This type of sauce is the best for gas grill smoking because of the lower sugar content of the sauce.

During the smoking process I apply sauce to all the sides every 10 minutes.

Remember that you should have your grill on medium indirect heat. The temperature inside the grill should be about 300 degrees. The skillet should be sitting in the middle of the grill with no flame under it. Although this is only a breast, it can dry out quickly so keep it well marinated with sauce.

I cook my turkey breast to a temperature of 170 degrees. This usually takes about 30-45 minutes on my grill, but ever grill is different & the outside air temperature is a factor also. Just judge your doneness on that meat temperature...this is just a really great reason to go buy a cool meat thermometer!

After it cools a little, I remove the meat from the bone, leaving the skin intact. You can remove the skin but it really adds to the taste & look of the smoked turkey.

We added Williamson Bros Spiccy Chipotle Bar-B-Q sauce to the top of the turkey breast. Simple turkey taken to another level. Healthy & delicious, we had baked sweet potatoes from the grill to complete this meal. Oh & we had salad...just hard to do on the grill! Although I am wanting to do the grilled romain lettuce so who knows...we just might do that!

Williamson Bros Bar-B-Q sauces impressed me in many different ways, but one of the things I loved was the low sugar content. Many people who are on a sugar restricted diet must avoid bbq like the plaque. Being a RN & working with diabetics I can say this sauce is a great choice for sugar & carbohydrate counts. Best part is they are really good!

Visit Willamson Bros Bar-B-Q website today!
www.williamsonbros.com

Grilled Chicken & Spinach Roulade with Williamson Bro's Honey BBQ Sauce

2011-09-12T11:53:00.000-07:00

Contrary to popular belief we Southerners really do know how to cook things with style, even on the grill. The days of backyard cooks only producing meats that are so tough you could let the dog use them for a chew toy are over! We cook with style & class now...even if we do hang out at Bass Pro shop or Cabela's discussing the best wood pellets or wood for smoking. Also never think it's just the men doing this, we ladies are a force to be reckoned with!

To continue my review of Willamson Bros. Bar-B-Q sauces I created a new recipe to showcase their Honey BBQ sauce. After opening it & tasting it ...my cook's mind went into high gear. I like this one because as a whole, it's incredible, but the honey taste is so smooth on the tongue. It has a gentle mustard flavor, very mild but it blends so well with the honey. I taste the chili powder, garlic & spices but nothing is overwhelming to the palate.

After tasting the sauce I choose to make a chicken thigh stuffed with spinach & smokey provolone cheese. I marinated my boneless, skinless chicken thighs in pecan liquid smoke & seasoned them well with New Southern Pantry's Rustic Chef Seasoning.

I let my meats marinate overnight usually, but if you don't have that long, an hour or so will work. Remove them from the fridge about 15 minutes before you get ready to roll them. Never put meat straight from the cold of the refrigerator on the grill. it will greatly change the cook time & make your food either under or over cooked. Neither is a good option!

Roll the chicken thighs with a stick of cheese & about 2 tablespoons of chopped spinach inside. Wrap a piece of bacon around the outside and secure with a wooden toothpick.

I cooked these on a direct medium high heat on my Weber gas grill. I cooked them about 4-5 minutes on each side then tested for temperature.They should cook to an internal temp of 180 degrees. Invest in a good stick style thermometer if you don't have one. You will need to check the temperature at least once, but probably twice. All grills cook different depending on type & also on the thickness of the thigh.

Before placing my roulades on the grill I brushed the top side with Williamson Bro's Honey Bar-B-Q sauce. I didn't brush the bottom to prevent the initial side from sticking to the grill due to the sauce. I also brushed the bacon that is wrapped around the chicken thigh with BBQ sauce to caramelize it.

After cooking for about 4 minutes I turned the chicken over & brushed the top with sauce. You need to continue to baste the roulade while cooking to keep it moist. Chicken is so easy to dry out on the grill at this heat so don't hold back on the sauce!

These made a delicious dish out of simple chicken thighs, spinach, cheese, & bacon. So easy & so elegant looking when plated

And when you add the delicious Williamson Bros Honey BBQ sauce, it's an elegant dinner to serve for any occasion! I like to heat the BBQ sauce to serve on the table also if someone wants to add more. There is just nothing worse on warm chicken than cold sauce!

Slicing into this Chicken Roulade shows the melting cheese & the spinach. You can use any type of hard cheese in this dish. I think a cheddar with grilled red onions would be delicious. That's the fun of cooking, no rules...just try it!

Visit Willamson Bros Bar-B-Q to order this great sauce. You won't be disappointed if you like real Southern BBQ with full flavored sauces.

http://www.williamsonbros.com

For the New Southern Pantry Rustic Chef Seasoning we used to marinate the chicken, visit our website.

http://www.newsouthernpantry.com

Williamson Bros Classic Carolina BBQ Sauce

2011-09-02T05:26:00.000-07:00

Slow Smoked Pulled Pork & Williamson Bros Classic Carolina BBQ Sauce

about to join this crusty bread to become a Carolina styled sandwich!

Being from Texas, we didn't smoke as much pork butt as we did beef brisket. I will never forget the first time I tried to make a pork butt/shoulder. I watched someone pull that delicious looking meat & knew it would be no big deal, I'm a cook, worked in restaurants...well I was so wrong! No one told me you have to do it while it is extremely warm...hot to be exact. Also no one shared with me the fact that this is best done with your God given forks..your fingers. So the first pulled pork we had was hideous & I swore to never try that again.

Fast forward about 5 yrs, ate at a BBQ joint in Kentucky & had a Carolina Pulled Pork Sandwich. When it came out it had green stuff falling out the sides of it. I soon realized it was Cole Slaw...on my meat. No respectful Texan would ever throw wet veggies on perfectly good smoked meat that was slathered in BBQ sauce. I was pretty sure they would take my native Texan card for doing that.

Being the polite Southern girl that I am (no comments) I smiled at the waitress & in my head was trying to figure out how to take that Cole Slaw off the sandwich & make it into what it was..a side dish. My husband picked up his sandwich/salad in his hand & proceeded to take a huge bite. I watched as juices started to run down his hands like a broken pipeline! BBQ sauce mixed with Cole Slaw dressing...oh this couldn't be happening!

Now being polite is very important to me, especially in public, so I took a small bite to try to look hungry. First bite was hard to swallow, but when my brain got the signal that what I had just eaten may have been a little bit tasty, I took the next bite. The rest is history! Carolina style pulled pork sandwiches are one of my favorite things to make & eat.

Carolina Style Bar-B-Q Sandwich

Beautiful Williamson Bros Classic Carolina Sauce on Pulled Pork

make a Carolina Styled Pulled Pork Sandwich very authentic!

Williamson Bros Classic Carolina BBQ sauce is unique with a sweet mustard taste, full of spices & a little vinegar undertone. I really like the touch of bay leaf, it lingers after the other flavors mellow. Just a great sauce, not too sweet & just perfect for smoked pork butt. Can't wait to try it on some new dishes, I think a red potato salad may be on the drawing board with this one!

http://www.williamsonbros.com/

Try some of their sauces , I have three more to review next week, so watch for the new blog posts!

Williamson Bros BBQ Sauce

2011-09-01T13:59:00.000-07:00

I always feel so honored to review a company's product on my blog. When you develop an item, it becomes so personal to you. When you put your families name on every bottle, that ups the game even more.

Williamson Bros.Bar-B-Q of Marietta Georgia were so very gracious to send me a gift pack of their BBQ sauces to review. I was so excited when I got the box from UPS, I had to open it right away. I know this is silly...sentimental...& totally Southern but it was like getting a little bit of home in Nebraska.

This company had it's beginning's when two brothers & one employee opened a Bar-B-Q place in Marietta Georgia with little money but lots of good food! That was in March of 1990 & they have three locations now serving great Southern BBQ.

Williamson Bro's Roasted Garlic B-B-Q Sauce

New York Strip Steaks patiently waiting !

When I opened the Roasted Garlic B-B-Q sauce, the aroma of garlic was intoxicating! I will admit, I immediately got a piece of bread & poured some on it right then. I expected a strong flavor of garlic, but what I got was a smooth, smoky, slightly sweet taste. The roasted garlic with the other ingredients was an incredible blend of seasonings & the sweet/savory mix was just right. I have never had a BBQ sauce that had garlic as the star, but this one should get an Academy award! It had the best garlic flavor & it just opened up my cooks brain to all kinds of uses for this delicious sauce.

Holding back my need to hide the bottle in the fridge, I poured about half a cup in a bowl, handed my husband the bbq brush & steaks & followed him to the (my) Weber grill. I cook my steaks on high direct heat & use a flipper to turn them. Never...Never...Never use a fork to turn meat on the grill please, when you pierce the meat all those wonderful juices go right down the grates...So use a flipper or tongs if you must. Our steaks were a little more than an inch thick so we cooked them on both sides for about 2-3 minutes to get a medium pink center. The grill has to be smoking hot when you put them on to sear the meat & lock in those luscious juices!

Husband brushing the steaks, me giving unwanted directions!

After placing them on the grill we brushed them with a liberal amount of Williamson Bro's Roasted Garlic BBQ sauce. When we turned the steak to the other side we give it some of that wonderful garlic love too!

The quality of a BBQ sauce shows when it doesn't burn on the grill

The temperature of my grill in this photo is about 500 degrees, the sauce is shiny & not burning

Great grilling techniques & high quality products produce the result you are looking for everytime. Williamson Bros BBQ sauce didn't burn, scorch, or change flavor as some sauces do. It produced a steak that had deep flavor, smoky after tones & sweet garlic notes that will be a dinner we will all remember for a good while.

Williamson Bro's B-B-Q sauce can be found online at
http://www.williamsonbros.com

When you order this sauce & it arrives at your front door, even if your not from the South...you'll still feel the Southern style BBQ love, I promise!
Watch for our reviews of the other 4 sauces soon!
Thanks again to Williamson Bro's BBQ for introducing me to their products!

Successful Marriage Secrets

2011-08-18T07:08:00.000-07:00

In 1974 I was an innocent 15 yr old girl who possibly was a little naive. I was raised very strictly but with incredible love from a Mom & Dad who were the best! My Dad was an Engineer for the Southern Pacific Railroad so he was gone overnight several times a week. Mom had her hands full with a teenager & my two sisters who were both under 5yrs old.

Of course I was the perfect teenager who never caused any trouble. My Dad helped me buy a car at 16 yrs old & I had a job at the local grocery store. I went to high school at small rural school, so the "big city" was not influencing me much....until my Dad got a CB radio...yes I fell quickly then!

In 1974 or so the Citizen Band Radio was all the rage! For those of you who were born after 1985, you may not remember CB's, but you had to pick the equivalent of a twitter name. We called it a "handle". that was the name you went by on the CB radio. I thought of lots of names, discussed it with all my naive friends & someone suggested"Shady Lady" for me! A boy I liked told me it just meant I liked to sit in the shade......... I fell for that one hook, line & sinker! What were my parents thinking, they wouldn't even let me wear pants or shorts!!!

So Shady Lady started modulating on the radio..tweeting in today's lingo. We had a base station in our home & my dad had a mobile CB in his car. I wanted a car & a mobile CB so I could drive around and talk on the radio to my friends. Didn't have a car or a mobile, so I settle for Dad's base station. The only problem with a CB radio was anyone & everyone could hear your conversations. There were different channels but it was easy to find people talking on other channels. Eavesdropping paradise!

One night "Shady Lady" was up at 1am talking on the CB to a boy...school was the next day & I lost track of time. My Dad just happen to be coming home from work that night earlier than I expected & he heard me talking. I heard a sound that made me want to crawl under the table. The sound the mic on Dad's CB made was a very recognizable bing. The next thing I heard was "Shady Lady you better be in the bed asleep by the time I get home" The sound of my Dad's voice when he took that tone would sends shivers down my spine...I went to bed & faked being asleep! He never had to do anything but speak to me!

On January 5th 1977 I was driving home from church on a Wednesday night. Of course I was on the CB radio being my ever talkative self. I was talking to several friends & a new voice broke in. Now CB etiquette required a new person to say who they were..well this person said "General"....Another friend told me..that was his really good friend, nice guy "he's okay".

http://pleasantfamilyshopping.blogspot.com/2008_07_01_archive.html

I was driving up & down our "drag" in our little hometown. Everyone went to the Walmart parking lot to meet & talk so I said I was headed there. Not a lot to do in a small town but hang out talking!

Only picture I have of the bug car! Of course it was after our wedding!

When I pulled in a strange car pulled up, now by strange I don't mean unfamiliar..I mean strange. A 1971 El Camino with 108 inch long antenna's on both sides of the car, right behind the cab. Looked like a demented bug sitting there. This strange guy hopped out & came up to my car. He stuck his head in my car window & said "nice interior". I looked at him like he was an alien! He removed his head from my 1971 Dodge Challenger right before I punched him!

He got my phone number from his friend, called me that night & told me he was going to marry me one day! I couldn't stand him, so full of himself thinking I would marry him....we celebrated 34 years of marriage last Saturday!

Thank God for the CB radio...although social media has changed over the last 30+ years, true love has not.

Southern Comfort Foods

2011-08-16T07:57:00.000-07:00

Southerners love comfort food...wait what am I saying, we eat food for comfort! How do we define comfort food? For most of us, it's what we grew up eating. These are the dishes our Grandmothers & Mothers made everyday or maybe just on special occasions. Regardless of where you are from, you have your own definition of comfort foods.

Just saying "comfort foods" makes my mouth water for mashed potatoes & gravy, fresh green beans & new potatoes or chicken & dumplings. My Southern grandmothers were such great cooks, they put love into everything they cooked & that's the secret to comfort foods.

Last week I found two new side dishes that have joined the ranks of our families comfort foods. I reviewed "If You Can't Stand The Heat" by Robert Medina several weeks ago. The BBQ Shrimp were beyond delicious! If you feel the need to salivate over a computer image, read my blog post about these little treasures.

Last week I tried Green Beans with Fried Sage & Cheese Grits from "If You Can't Stand The Heat".
The green beans are an easy recipe but they definetly need to be fresh if available. Green beans, bacon,butter, & more great ingredients make these delicious for sure! I had never fried fresh sage, so I may have gotten it a little overdone..notice I don't say I burned it! Regardless it was still good & had great sage taste. This recipe called for applewood bacon, this is a key ingredient. The bacon added so much flavor & the applewood was really great. Don't just use a plain bacon if you want to experience the beans at their best! It is defiantly a go to side dish for lots of meats. We had it with BBQ Chicken & Blue Cheese & Chive Smashers.

Blue Cheese & Chive Red Potato Smashers

Serves 4

Serving size : 1 cup
8-10 medium sized red skinned potatoes
4 oz. blue cheese, crumbled
2 tsp. dried chives or 2 T fresh chives, depending on what’s available
½ cup half & half
1 T butter
¼ tsp. salt (blue cheese is very salty, so taste & add more if needed)
½ tsp. fresh ground black pepper (can be omitted)

Wash potatoes & place in a pot, I prefer the rustic look of leaving the skins on but you can peel if you want to. Add cold water to cover the potatoes well, add the chives now to the water Place pot on stove at high heat & bring to a boil. Boil until potatoes are fork tender, about 10-15 minutes. Check often because all potatoes are different depending on type & freshness.

While potatoes are cooking, in a smaller saucepan mix together the half & half, butter, & salt. Bring to a medium heat, but do not boil. Add the blue cheese & stir well to blend. Add the cracked black pepper. Turn off heat...

When the potatoes are fork tender, drain them well in a colander. I always put the drained potatoes back into the pot I cooked them in, it’s still warm & that helps keep your potatoes warm until you are ready to serve. Just be sure the pot has no water left in it, it needs to be dry, don’t wash it out though!

Add the cheese & milk mixture to the hot potatoes. I prefer a hand masher for these, but an electric mixer would work okay, just don’t want to over mash or they become creamed potatoes. Mash until well mixed with the milk mixture. Taste & add salt & pepper to your taste.
To serve you can sprinkle some fresh green onions & cracked black pepper on top!

I must admit only a few years ago I learned to eat grits. My mom never cooked grits because her mom didn't. My dad's mom did but they were simple grits that I will admit I never acquired a taste for. Granny always added blackstrap molasses & butter to grits. Blackstrap molasses is an acquired taste & not one that a child is happy to experience. If we complained of feeling sick because we didn't want to do something, she would reach for the blackstrap...we recovered very quickly from our ailments!

This may look like chocolate but it's bittersweet blackstrap molasses!

http://en.wikipedia.org/wiki/Molasses

As an adult I love molasses, blackstrap is hard to find but I buy all they have when I do find it! Granny would be so proud to know I not only enjoy it ,but according to her I should be the healthiest person on the planet!

Robert Medina's Cheese Grits from "If You Can't Stand The Heat" are why Southerners love grits!
They are decadent, full of whipping cream, butter & cheese. I didn't have whipping cream on hand so I used fat-free half & half. I will say that if using the whipping cream makes it better then I couldn't stand it. The recipe calls for sharp white cheddar cheese, I used chipotle cheddar in my grits. They were delicious, creamy & full of spicy flavor. That's what Southern cooking is...making substitutes when you don't have something in the fridge or cabinet. I am now a grit lover thanks to Bob! Now when I have to go to the gym an extra day a week I will remember it's all worth it for the grits!

Granny's Fig Preserves Cake

2011-08-01T08:52:00.000-07:00

My Dad's mother was so much fun, that is her sitting on a rock in the middle of the river. Notice the lady in the photo with her, she has a pair of dress shoes in her hand. They were probably at a family reunion, dressed up for it & my sweet grandmother thought a wade in the river would make the day better! Granny was the kind of grandmother that would get in trouble with our Mom's for letting us play outside in mud puddles in the rain! She was mischievous, laughed all the time & had the best sense of humor ever! She raised three sons who were all gentle, kind & wonderful men. I miss her everyday!

I was very blessed to have Grandmothers who were incredible Southern cooks. They were young brides during the Great Depression & sometimes ingredients were not always available. Going through a box of photos that belonged to my Granny, I found a hand written recipe on a yellowed scrap of paper. It was titled "Fig Cake", that got my attention right away, I love figs & if Granny thought it was worth saving..it had to be good!

Granny's Fig Preserves Cake

1 cup canola oil

1 1/2 cups sugar

3 eggs

2 1/2 cups flour

1 tsp salt

1 tsp nutmeg

1 tsp cinnamon

1 tsp baking soda

1 tsp white vinegar

2 cups fig preserves

1 cup chopped nuts

Bake in a tube pan or bundt pan. Rub pan with solid shortening & dust with flour. Preheat oven to 350 degrees

In a mixing bowl combine oil & sugar, beat at medium speed until well blended.

Add the 3 eggs to the oil & sugar mixture & beat till foamy, about 2 minutes.

In a separate large mixing bowl, stir together the flour, salt, nutmeg, cinnamon & baking soda.

Slowly add to the wet ingredients in the mixing bowl with mixer on low speed. After all the dry ingredients are mixed in , add the vinegar , fig preserves, & nuts.

Mix at low speed until all ingredients are blended, about 1 minute should do it, don't over beat.

Pour into the prepared pan, batter is thick so will have to be spread in pan.

Bake for 1 hour, let cook & remove from pan

Cinnamon Vanilla Glaze

1/4 cup half & half or milk

1/4 tsp cinnamon

1/4 tsp vanilla

1/2 to 1 cup of powdered sugar

Heat half & half over low heat, add the cinnamon & vanilla. Mix well & turn off heat.

Add 1/2 cup of powdered sugar, mixing well.

Add more powdered sugar to create the thickness of glaze that you like.

Drizzle over warm baked cake, It will harden as it cools.

Granny didn't use the glaze, that's my recipe but I think she would have approved!

This is a delicious cake that brings back such great memories of warm toast with fig preserves spread on top. It's easy & quick, I hope you try it & let me know what you think.

Southern Ladies..there's a reason we are nuts!

2011-07-18T14:24:00.000-07:00

For reasons that are never explained to little girls in the South, we are groomed from birth to be the way we are. Our Mom's, Grandmother's, & Aunt's take their jobs very seriously.

As a little girl I knew you couldn't wear white shoes before Easter. My birthday is in the summer, need I say more?
I think my Mom should have been more concerned with me falling & breaking my neck!

With those lovely manners of standing in a chair, I guess I had the etiquette down!

You don't go barefoot after Labor Day, even though it may be 85 degrees outside!
Your feet could still get chilled & the story of the little girl who died with something akin to the consumption is burned in your brain.

Notice it's warm enough for my arms, but the feet were totally a different story. This picture was taken at Thanksgiving of course!

All Southern homes are built with huge fireplaces & beautiful hearths. When it does drop below 50 the wife starts wanting a fire in that fireplace. Southern men like to please their wives so they build huge wood fires. As long as the wife wants the ambiance of a log fire burning, it will burn regardless of the need for comfort measures from the A/C. So when you come in from outside, you have to shed layers of clothes quickly to prevent your make up from running down your chin! It is acceptable to turn the air conditioner on to prevent this from occurring. I can vouch for the fact that the A/C is running full blast because my Daddy was really into that PacMan game. I'm sure my Mom ask for that lovely fire!

Horror stories are told by women everywhere in the South about the dangers of running to the store in curlers & no makeup. Some will try to cover it up by wearing a scarf or hat. Just the time you take the chance & go out looking a mess, that's when you'll run into the one person who will tell everyone in town!

Southern ladies love beautiful things that are passed down from generations before.
They must be displayed in a place of honor.
Never make the mistake and use these items. Family feuds have started over much less in the South.

Heaven help you if you break a tooth out of Great-Great Aunt Alice's comb!!!!

Spicy Cole Slaw with Candied Jalapenos

2011-07-12T14:19:00.000-07:00

I love cole slaw. It's so easy now that they do all the shredding for you. I know fresh chopped cabbage is better & I should tell you to use that, but sometimes we need things that are really quick & easy!

Cole slaw is one of those salads that can take on many different flavors. One of our favorites would be Spicy Cole Slaw with Candied Jalapenos. It's great with BBQ, burgers or anything off the grill.

Spicy Cole Slaw

1 package of precut slaw mix

2 tablespoons of Franks Sweet Red Chili

1/2 cup pineapple tidbits, drained well
reserve 1 tablespoon of the pineapple juice

2 tablespoons of chopped candied jalapenos (recipe below)

1 tablespoon finely chopped red onion

Mix the Frank's Sweet Red Chili sauce & 1 tablespoon of the pineapple juice.

Add this to the slaw, then add all other ingredients.

Toss well to coat.

Will still look a little dry, but the cabbage will release moisture as it sits, so don't add more wet ingredients.

When you are ready to serve, if it looks to dry add a little more of the Franks before serving.

Place in fridge & let chill for at least 30 minutes before serving for the full flavor to develop.

Candied Jalapeno Peppers

4 large jalapeno peppers, washed well
1/2 cup sugar
1/2 cup water
1/8 tsp of kosher salt

Wash jalapenos & cut into rings. You can remove the seeds if you would like less heat. I enjoy the heat & left them in.

In large skillet mix water & sugar, add the salt. Bring to a low boil, mixing well.

Reduce heat to medium-high heat & add jalapenos.
Stir to coat peppers with sugar mixture, cook for 3 minutes.

Remove & let cool the peppers cool.

After they are cooled, bring sugar mixture back to medium-high heat & cook again for 3 minutes. Remove & cool.

Can be stored in fridge until ready to use in recipes. Use within a week for food safety sake!

John & Paula's Whipped Pies...oh my!

2011-07-11T09:10:00.000-07:00

Okay, to start this blog post I will confess, I love sweets & hate to cook them. I just don't follow rules very well & baking is just full of those pesky directions. I can do it, I will do it, but I don't enjoy it as much as savory dishes. When a person who doesn't like to be pushed into a mold is told to measure 1/16th tsp of something we get a little crazy...what will 1/16th of a teaspoon really do to a dish? So when I see a dessert recipe that makes my life easier & is fun to make then I really like it! When it tastes incredible & you want to hide it from others..then you really love it!

Robert Medina's new cookbook "If You Can't Stand The Heat,A New Orleans Firefighter's Cookbook" is coming out on July 12, 2011. This great cookbook can be ordered at Barnes & Nobles or Amazon online. If you only get one cookbook this year, then this is the book to get.

The recipes are easy & they are pure Southern style, with a true Cajun flare that makes you hear Zydeco music in your head! Well, maybe I'm listening to it on You-Tube right now, but....you get the point!

Cajun & Creole food are two individual styles of cooking, although they both share many of the same foods. Creole foods are strongly influenced by the French settlers that tend to be more refined & celebrated. Cajun food is rustic, real & can accommodate changes to what is available.

Robert's cookbook includes many different foods; Enchilada's, Venison Tenderloin Marsala, Smoky Barbeque Pork Ribs, Cedar-Smoke Salmon, & Lasagna a la Lori just to start... It's not all about Cajun & Creole, just about good food cooked for those you love! That's what makes a true cook happy & that's what we like to do in the South...feed people & see them smile!

Robert's recipe for John & Paula's Whipped Pies on page 327 is my new favorite sweet addiction. It is so easy to make & looks like you worked all day making it. It's only 5 ingredients, stirs up in one bowl & pours into a graham cracker pie shell. Chill it while you sleep & it's ready to go! You will look like you worked all day on it. If you're nice, tell others how you made it, if you're not so nice...tell them it takes more than a few hours to make & let them be in awe of you! That isn't lying, it has to chill overnight doesn't it?

The recipe is for a pineapple pie, but you can make it with lots of different canned fruits or pie fillings. I am dreaming of a Chocolate Blueberry Whipped Pie in my future soon. I will resist the urge to hide it from my family...hope it works!

Mesquite Charred Corn & Poblano Salsa

2011-06-24T09:49:00.000-07:00

This recipe is for a cold salsa made with mesquite smoked fresh corn, poblano peppers, garlic, fire roasted tomatoes, cilantro & spices. I added chipotle in adobo sauce for ours, we like it a little kicked up!

This recipe requires the following ingredients:

4 ears of fresh corn
2 large poblano peppers
canola or olive oil
1 pod of garlic
2 Tsp mesquite liquid smoke
2 Tablespoons chopped cilantro
1/2 cup chopped red onion
1 15oz can chopped fire roasted tomatoes, or fresh if you have them
3 chipotle peppers in adobo sauce (leave out if you don't like the heat!)
1 tsp Texas Chili Blend, or your favorite chili powder
1 lime, juiced
1 cup mesquite wood chips
salt to taste

Mesquite Charred Corn & Poblano Salsa

Shuck & remove silks from corn, rinse corn & poblano peppers & pat dry
Rub corn & poblano peppers with oil, place in plastic zip bag with 1 tsp mesquite liquid smoke
Let rest in fridge for 1 hour
Soak mesquite wood chips in hot water with 1 tsp mesquite liquid smoke added . Soak 1 hour
Drain wood chips. Heat gas or charcoal grill to high heat. Place wood chips in smoker box.
Rub oil on outside of garlic pod
When smoke is present, remove garlic & poblano peppers from plastic bag & place on center of grill
Turn center burner to medium low to char for 2 minutes on each side, this should char the flesh, if not leave it several more minutes until it is charred
Once the pepper is black, turn off center burner & cook corn & peppers over indirect heat to continue the smoking process
Place garlic beside corn to smoke
Limit how much the grill is open to retain the most smoke you can.
Smoke for 15 more minutes at low heat
Remove from grill on to a heat proof dish & let it cool on the kitchen counter.

When corn has cooled to touch, remove corn from the cob by standing it on the flat end in a large bowl.
Begin with knife at the top & cut from the cob, turning after each cut.
Continue to cut until all corn is off

Poblano peppers will char black, then you need to remove the charred skins, veins & seeds. Try to remove as much as possible.
Slice into small strips, then chop into bite size pieces.
Add to corn in bowl

Roasted garlic will squeeze out of the papery skins without much effort
Discard the papery skins then chop or mash & add garlic to salsa

To the corn, poblanos, & garlic, add the chopped red onions, tomatoes, cilantro,chopped chipotles in adobo sauce & seasonings
Add salt to taste.
Finish by squeezing the juice of the lime over the dip
Stir well to blend
Cover with plastic wrap & place in fridge to chill at least 1 hour for the full flavor blend.
Serve with your favorite chips. Great on taco's or burritos. Also a great topping for taco salads

"Barbeque Shrimp" ...there should be a support group

2011-06-23T08:47:00.000-07:00

The new cookbook by Robert Medina doesn't fail to deliver on it's promises! His "Barbeque Shrimp" is addictive. I made this recipe yesterday & just can't stop think about it!

New Orleans Barbeque Shrimp is cooked in a huge skillet at your stove top. It's like a swimming pool of delicious butter, garlic & spices for those shrimp to take their last swim.

Start with the biggest ,freshest, head-on shrimp you can find. Colossal 10 count are the best if they are available. Don't waste your time using frozen shrimp or those who have lost their little heads. This dish should only be made with the real thing..head-on huge shrimp. I promise you will be glad you did.

These are 10 count head-on fresh Gulf Shrimp

Rinse shrimp in cool water
then place in colander to drain.
Don't remove the heads!!
Now prepare their pool...

Add Shrimp to their swimming pool!

There is something to be said for less words are more!

This meal is meant to be shared with friends. In the South when we have a crawfish or shrimp boil, we cover the tables with newspapers for easy clean-up. I think this dish calls for that too, that way everyone can feel comfortable shelling and stacking the heads and shells while eating. Must have lots of crusty french bread to dip in this wonderful pool of garlic, spices, & butter!

Please don't just scoop up those heads & shells and say good-bye yet. Throw them in a pot of boiling water and any remaining juices & make some of the best shrimp stock you ever tasted. I'm the proud owner of three quart jars full of this liquid gold, what a nice reward after this great meal!

"If You Can't Stand The Heat" will be released July 12, 2011. It is available now for pre-order at Barnes & Noble online. You don't want to miss owning this cookbook.

Shrimp Boats have arrived in Nebraska...

2011-06-22T11:37:00.000-07:00

Okay...so the shrimp came by UPS air, but that didn't sound as exciting as Shrimp Boats arriving in Nebraska. Although if you would have seen me waiting by the door for the UPS truck this morning,you would have thought I had won the Publishers Clearing House Sweepstakes!

When the man in brown walked up to the door with that white cooler my heart started to beat faster. Those of you from the South that are displaced elsewhere get it; those of you from everywhere else may be confused.

Southerners love their food & connect it to most everything else in their lives. We don't eat to live, we live to eat. Now that doesn't mean we can't wait to get up & eat that bowl of oatmeal. I've never stood by the fridge waiting for a head of lettuce to make it's appearance! Now if that lettuce is going on a grilled burger with guacamole & smokey chipotles...we might get a little more excited.

I was lucky enough to live on the Gulf coast of Texas for a few years & learned to eat lots of kinds of seafood. My favorite thing in the world was going to the shrimp boats to buy my shrimp fresh. There is nothing in the world like the taste of fresh Gulf shrimp!

When I received this gift of home today, it almost brought tears to my eyes just looking at the outside of the cooler. Sexton's Fresh Shrimp Destin, Florida is sitting on my kitchen table & I know the best shrimp in the world is only some packing tape away!

These shrimp are huge! Shrimp are classified by number of shrimp per pound. The shrimp you get at the chain (think Red..) seafood restaurants are about 26-30 count at the best. That means there are 26 to 30 shrimp in a pound. Boiled or cocktail shrimp are usually 41-50 count. This website has lots of great information on shrimp, check it out
http://whatscookingamerica.net/ShrimpTips.htm

The shrimp resting in my fridge are 10 count. The extra blessing is they are head on!

Yes, we want the heads when we boil or saute shell-on shrimp, just not when we fry a shrimp. If you have heads on shrimp & want to fry them, save the heads & shells for making shrimp stock or gumbo. The head has lots of flavor & fat that will just blow you away when used in stock.

I am making "Barbeque Shrimp" tonight from the cookbook "If You Can't Stand The Heat" by Robert Medina. I'll let you know tomorrow if I survived without going into a shrimp coma. If you have eaten BBQ shrimp, you know there is no grill involved. It takes a bath in butter & oil with other goodies thrown in. The sauce is just begging to be dipped. The crusty french bread is patiently waiting for it's swim!!!!

Chicken & Andouille Jambalaya Review

2011-06-21T08:57:00.000-07:00

Living in the South brings many joys, but one of the greatest is our relationship with food. We love to talk about what we are cooking, what we just ate & what we are planning to eat later! For some of us the word obsessed would define our culinary viewpoint!

East Texas enjoys sharing the culture of Louisiana with our lakes, rivers & foods! I love Creole or Cajun food but to really know how to make it right you have to learn from a pro. Chefs like Paul Prudhomme & Emeril Lagasse made Cajun cool, but Robert Medina's new cookbook makes it accessible to everyone. His skill of writing & explaining step by step is great for the experienced cook or the novice.

Last evening we had the best Jambalaya I have ever eaten. Now lots of people say things like that, but first of all...I've eaten Jambalaya in many places. If it's ever on a menu I try it, most of the time I am not overly impressed. Unless a restaurant is an authentic Cajun place, they have no idea what they are doing! They throw things together and make a jumble-yaya!! My favorite was from a restaurant in Houston that was based in Louisiana...need I say more.

To make this experience with a new recipe review interesting, I let my 25 yr old son take the lead in making this recipe. He makes great chili, grills burgers, & can make cornbread like a champ so I thought it was time he stretched and learned a little Cajun flavor. I think it's so important to teach our children to cook, giving them more freedom to be in the kitchen. My son has been in the kitchen with me for years & he can really cook, now if he just cleaned as well..

Last night we made Chicken & Andouille Jambalaya from Robert Medina's new cookbook "If You Can't Stand The Heat" This recipe is simple, has common ingredients, & goes together with little effort. Most recipe items will be in your pantry, vegetable tray or spice cabinet. He uses chicken thighs, andouille sausage, onion, bell pepper, celery, garlic, green onions, rice & spices.

Various spices for Flashover Seasoning

In Roberts cookbook he gives the recipe for his Flashover Seasoning; a blend of wonderful spices that are purely Cajun through & through! It can be used on anything that needs a little kick!

Flashover Seasoning

Chicken & Andouille Jambalaya

Most Jambalaya recipes are about the same, but this one has a twist. The chicken skin is removed and rendered to get the oil to cook the jambalaya. I have been cooking for many years & have never fried chicken skin! It worked like a dream & extracted the chicken fat very nicely. This is what makes this recipe different from all the others I have ever tried. I will say I think it's the key to this jambalaya and can not be changed if you want the authentic taste. Let me tell you, you want this taste! This is the best jambalaya I have ever eaten, hands down.

This Thursday we will be cooking "Mexican Spaghetti" from our featured cookbook, yes Mexican...see Louisiana & Texas are cooking cousins! Also sometime this week I am making the Apple Bread Pudding..and hiding it from my family!!

Next week's Monday review will be "Both Right & Lite Red Beans & Rice" If your not familiar with Red Beans, they are usually served on Mondays in restaurants in the south. I have to go hit the gym now..think I'm going to need it!

"If You Can't Stand The Heat" will be released July12th 2011. Can be pre-ordered from Barnes & Nobles online now. You won't regret it if you love great food that's easy to cook!

"If You Can't Stand The Heat" A New Orleans Firefighters Cookbook

2011-06-20T11:24:00.000-07:00

Some of the best cooks I know should be called chefs just by virtue of experience and the quality of their food. I started my journey in this food world working under a cook who should have been handed a honorary culinary degree. Usually these degrees are conferred as a way of honoring a distinguished contribution to a specific field, or to society in general. My mentor, Miss Pearl loved to cook, produced great food, & touched the center of people's being..their souls. If this is the definition of Honorary Chef then Robert Medina has earned the title "Firehouse Chef"

There is a hidden secret in the firehouses around the country, the great food made by those who serve & protect us 24 hours a day! The meals are big, hearty & filling. Such incredible dishes could be found on a menu at your favorite restaurant, but are being cooked while waiting for the next fire alarm to sound. We think we have trouble cooking with kids & dogs running through the house!

http://youtu.be/a7WxWPq24Yw

It is my great pleasure to be reviewing "If You Can't Stand The Heat" A New Orleans Firefighters Cookbook. This cookbook is written by Robert Medina, a retired firefighter for the New Orleans fire department. He brings us the delicious New Orleans fare, Italian, Mexican, & Thai, but also just down home Southern cooking. This book speaks to my heart and reminds me of why we Southerners love to feed those around us...cause we love cooking & cooking right!

I will be cooking the Chicken & Andouille Jambalaya first, and then when I find artichokes that look edible, I am making the Stuffed Artichokes. I can't wait to cook my way through this book! Oh & the Apple Bread Pudding.....it may have been sent directly from Heaven!

Thanks Bob for trusting me to review your cookbook & also for writing it so well. It not only has fabulous recipes but is a great read to boot! For everyone looking for this cookbook to add to your collection, it will be released on July 12th 2011.
Can be pre-ordered at Barnes & Nobles online now.

Chickory Coffee...where have you been all my life?

2011-06-20T10:06:00.000-07:00

Several weeks ago I received a gift in the mail that may just have changed my world. I was born & raised in the South and never drank coffee because it was always hot outside and I just preferred iced tea. In the winter we might have a few cups of hot cocoa but not a lot. My Daddy drank coffee but he was a Locomotive Engineer & had to be up for hours on the train & needed the coffee.

A fellow Southerner replied to a tweet about Chicory coffee & my lack of experience with it, well he took care of that and sent me a bag of Community Coffee.

I have been away for several weeks at a Youth camp & today was the first day I had to sit down and try this coffee. I may never be the same! It is full bodied, deep in flavor with a smokey chocolate licorice taste. I made a Cafe au lait which was incredible, but I also drank a cup black. Cafe au lait is warm cream or milk added to the coffee with sugar just because you can!

My favorite coffee at the "shops" are usually dark & full bodied so I enjoy stronger coffee. This just adds something that a barista can't...character!

Joy Bauer Slim & Scrumptious Cookbook Review

2011-05-30T11:50:00.000-07:00

I was approached by Joy Bauer's company "Everyday Health" to partner with them in reviewing several of Joy's books. Of course being the cookbook fanatic, I am starting with the "Slim & Scrumptious Cookbook", which after reading cover to cover I knew I had to cook all the dishes!

This cookbook is laid out in a very nice order, has lovely photography & clear instructions. The nutritional breakdown is complete and easy to read. Joy has included many different flavor profiles, healthy choices, & family friendly meals.

After I picked the books up from UPS, I went to Panera for dinner with my husband. Being a casual dining place & knowing I couldn't wait, I took it in with me to browse through while I ate. Together we read the whole book! He loves food, I love to cook...so he loves new cookbooks too!

I chose the Creole Catfish with Cucumber-Radish Slaw, Cinnamon Sugar Sweet Potato Fries, & the Dark Cocoa Almonds. Let me first say that if you are going to try the almonds, be prepared to become addicted!

The Creole Catfish is a simple quick main course. If you have never eaten Catfish because you think it's bottom feeder fish, let me tell you American farm raised catfish is some of the cleanest & healthiest fish around! http://www.uscatfish.com I for one will not eat catfish that is not farm raised & grain fed. Don't even get me started on the shrimp from other places...I'm from the Texas Gulf coast & can tell with the first bite if my shrimp isn't! In Nebraska its hard to get fresh Gulf shrimp, but when I find it I buy lots!

I blackened the catfish in an iron skillet using my New Southern Pantry Cajun Seasoning. I avoid most salt in dishes & I have found it's hard to find a quality Cajun seasoning that isn't so heavy on the sodium. The photo shows a remoulade sauce that I made, that wasn't Joy's recipe. The catfish is just as good without it, but using greek yogurt in place of the mayo keeps it healthy!

Cucumber & Radish Slaw was a new recipe for me. It's very simple & has lemon zest & black pepper which really blends well with the vegetables. It's a light & beautiful side dish for summer

Now the sweet potatoes..oh my I am glad I only cooked enough for the two of us because I would have eaten every last one of those! We made a dipping sauce of greek yogurt & chipotle hot sauce, & when you dip these crunchy , breaded (yes bread!) sweet potato fries in that you forget your eating something healthy!

The Dark Cocoa Almonds .....well lets just say...these are just divine! I had tried this with another recipe but the cocoa wouldn't stick well and they were a mess. Joy's recipe uses frothed egg whites before dipping and it works like a dream. I'm sure I didn't eat the correct serving size, but don't think I ever could with these. I'm anxious to try the other two almonds varieties; Cinnamon-Sugar & Chipotle. I will say I added a little of myself to the almonds, added cinnamon & cayenne to half the recipe...WOW!

Joy's recipes are simple to make, taste wonderful & are healthy for you. I love the fact that sugar is not a evil word in this cookbook. I have been diabetic for 20 yrs and decided several years ago that most artificial sweeteners & dietetic food did more harm than good. Moderation and light application of sugar is my choice on most things. Do I always eat correctly...absolutely not! Do I try to do it 95% of the time, yes. Remember healthy eating & weight loss is a marathon not a sprint!

Go to your favorite book store & check out Joy's cookbook "Slim & Scrumptious". You will love the easy recipes & everyday ingredients!

Next up is the Upside-Down Pan Pizza...yes pizza in a nutritionist cookbook! I have died and gone to food heaven! Might even make a salad & some Berry Berry Crisp!

Healthy Home Cooking with Taste!

2011-05-26T08:05:00.000-07:00

Home cooking and healthy eating are possible. We need to start at the beginning and look at how our grandmothers cooked and look at what they used. Most of our grandmothers or great-grandmothers were children or young married women during the Great Depression and World War II.
They had to grow or raise all their foods and had limited choices, so they learned to make do with what they had. They had freshly killed beef, chicken, or pork. They ate fresh eggs, & had fresh milk to drink. Gardens were a neccessity because there were no Whole Foods Market or Trader Joe's to buy their organic fruits and vegetables.

If we returned to that lifestyle most of us would loose our minds. I am probably not milking a cow! I have great respect for those who do, but I tend to be a little nervous with my head that close to a cows hind hoofs!
I would raise chickens, but the chicken poop stinks to high heaven and I would be a pariah in my neighborhood.
Raising your own vegetables is a very fun and exciting thing, try that one.
When we start eating whole foods like...carrots, lettuce, chicken, beef, pork, eggs...then we are starting on a healthier way of life.
Pick the places you eat out very carefully. Panera Bread was just rated #1 in eateries with healthy choices, just happens to be on my top 3 list of places I will eat without feeling guilty & ill when I leave.

People in the grocery store hate me. If I am buying a new product I read the label..completely. When I hit words that sound like a Chemistry exam..I put it back on the shelf! Pre-packaged meals have to contain preservatives or they would not be safe to eat, but how safe are the things they preserve them with? That's a question that many are trying to answer, but for me I try to stay away from anything chemical in my food.

The old saying "You are what you eat" is very true!

As a RN, I know that many illnesses are from what we ingest.
As a diabetic, I know that carbohydates matter.
As a cook, I refuse to use things that are loaded wih chemicals, sugar, salt and msg..they only add these to make their product taste better. Let's just get better products!

Southern food is very well suited to healthy lifestyles. Okay now after everyone cleans up the coffee they spilled while laughing through that one... There are few Southern recipes, or any recipe for that matter that can't be cleaned up to fit a healthy lifestyle.

Tex-Mex is one of the staples in our home, and it's probably one of the best to make heart & nutrition healthy. Now does that mean cheese dripping out of every tortilla in the house...no! It means grilled chicken & veggie fajita's with quacamole salad! It means healthy black beans and brown rice with Carne Asada, topped with fresh salsa...get the picture? Fish tacos are really popular right now & they are a nutrtionist dream.

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I am starting a review on Monday of Joy Bauer's "Slim & Scrumptious" Cookbook. It has such great recipes, so I am going to cook my way through this book with photos & reviews. Thank you to Joy & her staff for asking me to partner with them and review her books on New Southern Pantry's blog.

First up will be Creole Catfish with Cucumber Radish Slaw, Cinnamon Sugar Sweet Potato Fries, & to finish the meal..Dark Chocolate Almonds. Sounds so delicious, can't wait to get cooking!

"Common Grace"

2011-05-10T06:25:00.000-07:00

One of my greatest pleasures is beautiful dishes & accessories for my home. Being a Southern girl, we were taught from childhood to treasure the things of the past. We loved vintage when it wasn't cool or collectible. The love came from the history it brought and the memories of those who loved the items before. Hand me a crystal punch cup and I will think it's lovely, but also that it is only useful for one thing..punch. Tell me it was my Great-Great Grandmother's set & it turns into magic.

I have been lucky enough to inherit quite a few (okay my husband would say way to many) sets of china, silver, stemware & serving pieces from our grandmothers. I would never part with those,and someone one day will have to take them and love them.

Now my dilemia is I have one son who at this time is not married. I have to find a wife for him. Maybe I will go to the antique shops and watch for a young girl who is hanging around the crystal counter!

I have an antique & vintage business that really helps me in my addiction. I get the thrill of the hunt & if I can let go of it, I sell it so I can buy more. Maybe it's a Hoarders meets The Apprentice, but I'm happy and it supports my need to go junking!

When I was searching for a name I kept falling back on "Graceful". That was not exactly what I wanted to say, because somedays I feel less than graceful! The one thing women everywhere share is the need to feel beautiful. Even if some don't know that is what they are looking for, we all share a common grace...we are female. So the name "Common Grace" seemed to fit my image of all women regardless of who they may be.

Having lived in several different regions of the country, I know that all women love beautiful things and whether crystal or pottery, ( I have collections of both) it is what identifies them. The best feeling in the world is when you finally "find yourself." Never knew what that meant when I was young and always worried that I would never develop my own style. When I finally found myself doing what I wanted without worrying about what someone else thought, I realized I was there!

Southern Ladies Club was a gift to my sister when she turned 40 last year. I have enjoyed sharing the first week of that with you. She was not so excited that I reminded her everyday on Facebook that she was 40!

Day 6- Southern Ladies Club insiders tip.

Things must match or compliment each other or we feel somwhat overwhelmed. Whether it be clothes, linens, or accents for our home, we tend to feel incomplete if they aren't coordinated.

Those that don't understand this are a very sad, mismatched lot that we would graciously help with the shopping if they ask.

Never let anyone tell you this is a form of neurosis! We happily dance in our own minds when everything is coordianted!

Day 7-Southern Ladies Club-insiders tip -Be very patient with people not raised in the South. They don't understand why you do what you do either.

Be aware that sometimes they may speak slowly to you as if you were a child.

We understand that the beauty of the South came from the hearts & minds of women and we feel the need to spread that knowledge to others.

A true lady is always gracious to others even if they ask you;

“ Are we having paper or plastic at this wedding reception?”

to which you sweetly reply while holding back a screech..."Crystal Sweetheart, Crystal!"

Beware of Southern Ladies Who Smile

2011-04-21T08:56:00.000-07:00

When we moved from Texas to Colorado I learned really quick that the phrase "go big or go home" defined a Southern girl. I quickly found out I was a fish out of water and had to learn to adapt to a more relaxed style. I did not enjoy this change at all!, it made me feel completely unsettled.
A trip to the mall was suppose to help me, but what it did was horrify me because no one had on makeup! And even worse was the fact that they had their hair pulled back with a headband. Most traveled very well on a bicycle...and seem to have a water bottle everywhere they went.
What I finally learned was they were...HEALTHY...and it wasn't so hot outside that you would die on a bike in the summer. As I thought about this I reconsidered my life so far and decided that this would be like an extended mountain vacation.
I never gave up my make-up, refused the headband, not a bike girl, but I did get a really pretty water bottle. Hey , it was a fashion accessory!

Southern girls are known for their sweet smiles. We are taught by our mom's that we can smile through anything. My mom could smile and make anything seem like a good idea, even things like grounding me for a week! To go along with that smile, we have that Southern twang that makes us sound like Scarlett. I have been known to use that at times to get what I want, but when you leave the south, it doens't work as well. Then they just look at you and say.."I'm sorry, what did you say...and where are you from?" So many times I wanted to say "New York City", but Southern girls are never rude to strangers! I have learned that women everywhere have their own little clubs and could write this from a Northern, Eastern, Western or Midwestern view. We all are the product of our environment and the nicest thing is...we all are women and love being us!

Happy Easter to everyone, enjoy the celebrations at your church & with your family! Those of you that aren't Southern...if you need a menu, decorating ideas, etc...ask a Southern girl to help, she has a 3-ring binder somewhere full of ideas!

Day 4- Southern Ladies insider's tip for today. Southern women have to be careful with those not from the South. I have been known to overwhelm a few people north of the Mason-Dixon line.

We tend to be a little over the top with many things such as our consuming need to feed people, our neurosis about decorating everything and of course our hair.

Never change to fit other people's style , just be yourself and you will be the belle of the ball.

Day 5 - Southern Ladies Club

Those who can perfect a smile that never changes regardless are lucky indeed.

Only Southern ladies over 40 know that every smile doesn't mean the same thing.

We smile because, we are holding back comments that would be less than ladylike, tears that would smear our makeup and at times because we are already planning the demise of those who caused them. Not that we would act out those plans, but a girl has to dream!

Southern Ladies, Cooking, & Football

2011-04-20T08:21:00.000-07:00

As little girls in the South, we watched our Mom's work in the kitchen while everyone else was resting in the Living room. I believe it was a woman who came up with the open floor plan that brought the kitchen and living area together. Although I do enjoy doing all the cooking (probably because I don't think anyone else can do it as well as I can...another tip for another day!) I want everyone to stay in the kitchen and visit with me.

I am the oldest of three girls and was an only child for 10 years. I learned to love football because my Dad wanted someone to watch with him and Mom wasn't crazy about it. Learning quickly that if I left the table to go watch football with Dad, Mom was glad she didn't have to and I got out of washing dishes.

Fast forward 30 something years..I'm the one getting left in the kitchen. Payback always comes, but I have figured out a plan to get me out of the kitchen and on the couch for kickoff or the first pitch of spring baseball. Being from the south, we can't even watch a game without it being an event so...planning is very important.

I can make guacamole in about 10 minutes and it's healthy. I can make a pot of chili the day before and it can warm in the crockpot till game time. The one thing that I can't work out is the grilling during the game without missing the live action dilemia. Don't tell me to DVR the game, that's just not right! So as any sweet Texas girl, I have figured this one out to my benefit...I have the best griller in the world do it for me.

My husband is an incredible man who can do so many things well, but he can make a hockey puck out of a burger in a flash. He smokes the most incredible brisket & pork in the world so I knew he was teachable. I bought him a timer and told him for burgers never longer than 4 minutes each side at high direct heat. After burger class he is now a pro at that too! And quess who is sitting on the couch while the self-proclaimed Grilling King cooks during the game?

Day 3 -Southern Ladies Club , over 40 insider's tip- It's okay to love football or any sport as much as the guys! It does not make one less of a lady by any means. And to make it easier, always tell him that his cookout's are the best so you don't miss the game!

Southwest Squealer Burgers

1 lb 85% ground beef
1/2 lb Jimmy Dean hot pork sausage
1/4 c Real Bacon bits by Hormel
1 T dried onions
1 T New Southern Pantry Chili Blend or your favorite chili seasoning

Salt if you need it!

Mix together and form patties to desired size.
Makes about 6 large and 8 medium burgers.
Cook at direct high on the grill for 4-5 minutes on each side depending on doneness desired. We top with grilled onions and candied jalapenos.

Candied Jalapenos

3 Jalapenos
1 Tablespoon olive oil or canola oil
1 Tablespoon butter
1 Tablespoon sugar

Wash, de-vein & remove the seeds from 3 medium jalapenos. Slice into small rings and set aside.
In a medium skillet heat olive or canola oil & add butter.
Heat on low until butter is melted then add the sliced jalapeno peppers.
Cook until peppers begin to soften,stirring as they cook, about 3 minutes.
Add 1 tablespoon of sugar and stir well, cook at low heat while stirring, about 3-4 more minutes until sugar begins to candy on peppers.

Welcome Back to the Southern Ladies club

2011-04-19T08:50:00.000-07:00

Southern girls are taught from adolescents that one of our greatest joys in life is welcoming people into our homes. Those lessons showed us that our life is meant to be a blessing to others as well as a joy to ourselves. Most Southern women who love to cook learned this at an early age, probably from a Mom, Grandmother, Aunt or friend.

My Grandparents survived the Great Depression and lived through World War I & II. Times were hard and my grandmothers knew how to make a dollar stretch and never wasted anything. Any grace & hospitality that I exhibit certainly comes from those two beautiful ladies, as well as from my Mother. My Mom taught me if you are going to do it, do it up right!

One thing we all seem to forget is the value of these ideas that we are given by family friends. Regardless of your own life experiences, when we live to make others lives better, we make our own richer and more blessed. Life changes and new ways of doing things make life easier! I bet my grandmothers would have used my shortcut hints and smiled when they fooled everyone!

This is my favorite brand of frozen dough.
I like it because they offer White or they have a 100% Whole Wheat also.

Day 2: It is perfectly acceptable to use those new frozen loaves of dough in place of homemade dough. This of course will require the use of some other "additions" to the dough to make it your own creation. A true Southern Lady would never just plop the dough in and bake it! The choice of most in the South is butter infused with garlic and herbs of some kind. We would never shy away from cheese and a little bacon never hurts! Now baking purists would be right to say it's not homemade, but if you have to pick between making it from scratch or finishing your makeup....that's a no-brainer!

If you need ideas or more information, check out Rhodes Rolls website. They are my favorite frozen dough company and I will admit it's all I use to make fresh bread. Here's a link to their website http://www.rhodesbread.com/

There is nothing like the smell of baking bread to make company feel welcome. That's what hospitality means regardless of where you call home!