Song of the Day

Into the Ocean - Blue October

Spanish Rice

This one isn't so much of a recipe, as just an FYI you should eat this bc its awesome. :) But T told me I should blog it so people knew about it bc he loves it.

What you need:
1 box of Spanish Rice Mix
1 14.5 oz can of diced tomatoes, undrained
2 tablespoons butter
2 cups water (or amount indicated on box)

What you need to do:
Heat rice and box contents (except seasonings packet) along with two tablespoons butter in a large saucepan on medium high heat. When it has slightly browned, add tomatoes and water and seasoning and bring to a boil. Cover and turn heat down to low and let cook for 15-20 more minutes. Voila!

Song of the Day

Head Full of Doubt - Avett Brothers

Taco Torpedos

I just got a new Paula magazine yesterday and it has sooo many awesome things in it!!! Today I chose something quick and easy, taco torpedos.

What you need:
1 pound lean ground beef*
1 cup frozen chopped or prediced fresh onion
1 clove garlic, pressed
2 cups finely shredded mexican four cheese blend, divided
3/4 cup black bean and corn medium salsa
1/2 teaspoon salt
12 (6 inch) soft flour tortillas
1/4 cup canola or vegetable oil

*I used a can of refried beans instead of ground beef just for a change. Next time I may use ground beef and beans.

What you need to do:
Preheat oven to 425. Line a baking sheet with foil. In a large nonstick skillet, add beef, onion, and garlic. Cook over medium high heat, stirring until beef is browned and crumbly. Drain. In a medium bowl, combine meat mixture, 1 cup cheese, salsa, and salt; stir well. Brush** one side of flour tortilla with oil, place tortilla oil side down on prepared baking sheet. Spoon about 3 tablespoons meat mixture down center of tortilla; sprinkle with about 1 tablespoon cheese. Roll up tortilla and place seam side down on baking sheet. Repeat for rest of tortillas. Bake for 8-12 minutes or until golden brown.

**I dont like using cooking brushes, so i just used a fork to spread it (not a spoon bc that would get too much oil on the tortilla.)

Song of the Day

This Must Be the Place (Naive Melody) - Talking Heads

Today is Rachael and Angel's 2 year anniversary, and this song reminds me of them so I chose it for today. Happy Anniversary!!

Cheese Lovers Pasta Roll Ups

What you need:
1 egg, beaten
1 container (15 oz.) Ricotta Cheese
2 cups Shredded Italian Three Cheese Blend
4 green onions, chopped
1 Tbsp. Italian seasoning
1 jar (26 oz.) spaghetti sauce, divided
16 lasagna noodles, cooked
1/4 cup Grated Parmesan Cheese (shredded used in the picture)

What you need to do:
Preheat oven to 375ºF. Mix first 5 ingredients until well blended. Spread 1/2 cup spaghetti sauce onto bottom of greased 13x9-inch baking dish. Spread each noodle with 3 Tbsp. cheese mixture; roll up. Place, seam-sides down, in dish. Top with remaining sauce and Parmesan; cover. Bake 40 to 50 min. or until heated through, uncovering the last 10 min.

Song of the Day

Pilgrims - Widespread Panic

EVOO French Bread

This one is super easy and a great side to any meal.

What you need:
French bread cut in slices
EVOO
Italian seasonings or oregano or anything you like

What you need to do:
Preheat oven to 400. Place bread slices on cookie sheet. Drizzle with EVOO. Sprinkle with italian seasonongs. Bake for about 8 or so minutes until its crispy and hot.
Sent from my Verizon Wireless BlackBerry

Song of the Day

What the World Needs Now - Keller & The Keels

Crock Pot Macaroni & Cheese

This is one of Sara's recipes thats super easy, and only needs to cook for a few hours in the slow cooker. Oh and its delicious. :)

What you need:
8 oz box macaroni - cooked
3 cups grated cheddar cheese
1 can evaporated milk (small can)
2 eggs
1 1/2 cups milk
1 stick marg (melted)
salt and pepper to taste

What you need to do:
Pour all ingredients into crock pot. Cook for 3 hours on low. Make sure to note that the noodles should already be cooked before you mix them with everything.

Song of the Day

Tangerine - Led Zeppelin

Pesto Feta Pasta

Check out the huge chunk of Feta in the picture. MMMMMMM. :)

What You Need:
4 chx breasts, cooked and chopped (or two cans)
8 oz bowtie pasta
10 oz frozen peas (If you're not a pea fan, I'd half this. It can be overwhelming.)
4 oz crumbled feta
Pesto Packet (make ccording to package directions)

What You Need to Do:
Cook Pasta as directed. In the last five minutes, add peas. Drain pasta and peas. Rinse with cold water. Dump everything together in large bowl (pasta, peas, feta, pesto and chicken). Mix and serve!

Song of the Day

Fearless - Pink Floyd

Vidalia Onion Dip

What you need:
1 Cups Vidalia Onions, chopped
1 Cups shredded swiss
1 Cup Mayo
Wheat Thins for Dipping

What you need to do:
Mix all ingredients together and put in a casserole dish. Bake at 350 for 30ish minutes or until done. Serve with Wheat Thins or other crackers of your choosing. So yummy!

Song of the Day

The Luckiest - Ben Folds

Being that June 24th is T and I's 4 year wedding anniversary, I had to put our song as the song of the day. I still love this song, and still feel like I am the luckiest. :) (Yes go ahead and roll your eyes at me for being cheesy...)

Parmesan Crusted Chicken in Cream Sauce

We love this recipe. Its pretty easy and tastes great, and its kind of healthy I guess? Thanks Sara for the picture! Oh and I like to double the cream sauce part, so if you do that, make sure you buy enough to double the broth and cheese. This serves 4 and takes about 30 minutes total.

What you need:
2 cups instant brown rice, uncooked
1 can (14 oz.) fat-free reduced-sodium chicken broth, divided
6 RITZ Crackers, finely crushed
2 Tbsp. KRAFT Grated Parmesan Cheese
4 small boneless skinless chicken breast halves (1 lb.)
2 tsp. oil
1/3 cup PHILADELPHIA Chive & Onion Light Cream Cheese Spread

What you need to do:
Cook rice as directed on package, using 1-1/4 cups of the broth and 1/2 cup water. Meanwhile, mix cracker crumbs and Parmesan cheese on plate. Rinse chicken with cold water; gently shake off excess water. Dip chicken in crumb mixture, turning each piece over to evenly coat both sides. Discard any remaining crumb mixture. Heat oil in large nonstick skillet on medium heat. Add chicken; cook 5 to 6 min. on each side or until golden brown on both sides and cooked through (165°F) - if your chicken is thicker as mine usually is, this always takes longer. Place chicken on serving plate; cover to keep warm. Add remaining 1/2 cup broth and the cream cheese spread to skillet. Cook on medium heat just until mixture comes to boil, stirring constantly. Simmer 3 min. or until sauce is thickened, stirring frequently. Spoon sauce over chicken. Serve over brown rice.

Judy Biscuit Update

I finally took a picture of a Judy Biscuit if any of you were interested. Click here for the recipe.

The delicious looking butter beans beside the biscuits are also my mamas recipe. She cooks them in ham broth for added flavor, and it really helps.

Song of the Day

Wagon Wheel - Old Crow Medicine Show

Ooey Gooey Butter Cake

Ok this is super yum. A friend of mine made the strawberry version of this Saturday and we all loved it. You can make it in many flavors too. I'm dying to make it in Peanut Butter. Below is the strawberry recipe. At the very bottom is the link on how to change up the flavor (peanut butter, pumpkin, pineapple, banana). Thanks Angie!

What you need:
1 (18 1/4 ounce) package strawberry cake mix
1/2 cup butter, melted
4 large eggs, divided
1 (8 ounce) package cream cheese, softened
1 (16 ounce) box confectioners' sugar
1 cup chopped fresh strawberries
Optional Garnishes: sweetened whipped cream and strawberries

What you need to do:
Preheat oven to 350°. Lightly grease a 13x9-inch baking pan. In a large bowl, combine cake mix, melted butter, and 1 egg. Press mixture into bottom of prepared pan. In a separate large bowl, beat cream cheese and 3 eggs at medium speed with an electric mixer until smooth. Gradually beat in confectioners¹ sugar until combined.
Stir in strawberries. Spoon mixture over cake mixture; bake for 35 to 40 minutes, or until center is set. Remember, the cake is supposed to be gooey! Cool completely; cut into squares to serve.
Garnish with sweetened whipped cream and strawberries, if desired.

Click here to see other variations of this cake.

Oh and this makes 24 squares.

Song of the Day

Say It All - Woodwork Roadshow

Philly Chicken Sliders

These are delicious and very easy. You can make the chicken mixture the night before, and just put them on buns the next day and bake and they are ready to go!

What you need:
2 cups cooked shredded chicken (I just use a rotisserie chicken)
2 cups green bell pepper, sliced
1 cup onion, sliced
20ish dinner rolls, split
8 slices Provolone Cheese
Spreadable Butter
1 tablespoon EVOO

What you need to do:
Split and butter both sides of your rolls. Drizzle EVOO in a pan and heat to Medium High Heat. Put in your veggies and cook for 8 minutes or until tender. Add chicken and cook for 2 more minutes or until heated through. Put a couple spoonfuls of chicken mixture onto buttered buns. Top with pieces of provologne (I probably only use 1/3 to 1/2 of a slice per slider). Top with top half of roll. Bake at 350 for 5 minutes or until cheese has melted. ENJOY!!

I actually had these on mini sub rolls for dinner tonight. Just as delicious. :)

Song of the Day

Rainbow - Jack Johnson & G. Love

This is an awesome song, but there are no good versions of it on the website I use for music, and this is the best I could do. Sorry! :(

Gouda Jack Scalloped Potatoes

These do take some time but are really yummy.

What you need:
1 teaspoon unsalted butter
4 cups heavy cream
2 teaspoons salt, divided
1 teaspoon freshly ground black pepper
3 to 3 1/4 pounds Idaho potatoes, peeled and cut into 1/4-inch slices
4 ounces Pepper Jack cheese, grated
4 ounces Gouda cheese, grated
(Or you can use 8 ounces of Swiss instead.)
Bread Crumbs or Ritz Crackers crushed and buttered is an optional topping

What you need to do:
Preheat the oven to 400 degrees F. Pam a 2-quart baking dish and set aside.

Place the cream in a large saucepan and bring to a simmer over medium-high heat. Add 1 teaspoon of the salt and the pepper, and stir well. Add the potatoes, adding more cream if necessary to completely cover the potatoes. Lower the heat to medium-low and simmer until the potatoes are barely fork tender, about 10 to 12 minutes (My potatoes took WAY longer than this to cook. I'd keep the heat up next time). Remove from the heat.

With a large spoon, transfer 1/3 of the potatoes with some of the cream to the prepared dish, forming an even layer on the bottom. Top with 1/3 of the cheese, and continue layering the potatoes and cheese, ending with cheese on top (or breadcrumbs on top if you're using them). Place on a baking sheet and roast until golden brown and bubbly, about 30 minutes.

Remove from the oven and let sit for 5 minutes. Serve hot.

Song of the Day

Ocelot - Phish

Baked Sesame Chicken

This is a great fast and easy recipe. It takes about 15 minutes of prep work and 45 minutes to bake. This would be a good one to make ahead of time and freeze and just stick in the oven when you need a quick meal.

What you need:
4 chicken breasts (tenderloins were used in this picture)
Pam
3 tablespoons sesame seeds (I think I used a little more bc I love sesame seeds
3 tablespoons all purpose flour
1/4 teaspoon salt
1/4 teaspoon cayenne pepper (Add more if you like more spice)
3 tablespoons teriyaki sauce
1 tablespoon melted butter

What you need to do:
Spray baking sheet with Pam. In a large ziplock, combine seeds, flour, salt and cayenne pepper. Dip chicken in teriyaki sauce. Add chicken to plastic bag and shake to coat. Place chicken on baking sheet and drizzle melted butter over chicken. Bake at 400 for 45 minutes.
293 calories; 9 g fat; 3 g saturated fat; 115mg chol; 460mg sodium; 7 g carbs; 1 g fiber; 45 g protein (I just had that info so I wanted to share it with you!)

Song of the Day

Ripple - Grateful Dead

Peach Bellini

What you need:
Medium Ripe, Peeled and Pureed Peach** (per drink)
4-6 oz Champagne (per drink)
Peach Slices as Garnishes
**I actually used frozen peaches, thawed them out, and then stuck em in a blender to puree them. But I'm sure a fresh peach is better.

What you need to do:
Pour peach puree into glass. Slowly add champagne. Garnish with peach slice. I actually used a turkey baster to put the peach puree into each glass so the peach puree wouldn't leave marks on the side of the glass from pouring it. It worked very nicely. We made these for a shower instead of the traditional mimosa to switch things up. They were a great switch and are very pretty!

Song of the Day

Rachael's Choice: Slip Slidin' Away - Paul Simon

Rachael's Rosemary Porkchops

Here's another Rachael recipe she sent me since I'm not cooking this week. She says she uses this recipe for pork chops or tenderloin and its very pretty and easy to do bc you can prepare it a day ahead.

What you need:
Porkchops (or pork tenderloin)
Sea Salt (don't cheat and use table salt)
Fresh Rosemary
Thats it!

What you need to do:
Rub sea salt over pork. Take several sprigs of fresh rosemary and pull apart and spread over porkchops. You can just do this in a ziplock or a dish that can stick in the fridge. Let it sit in the fridge with salt and rosemary for several hours. Grill or bake pork chop as normal (depends on size, but usually 325 degrees for 45-60 mins). If you are doing this as a tenderloin, let it cool for a sevearl minugtes before carving.

Song of the Day

Been Down This Road - Railroad Earth

Rachael's Enchiladas

What you need:
1 lb Ground beef
2 t ground cloves
2 cloves garlic, minced
6-8 whole wheat tortillas (Rachael recommends whole wheat because they don’t get as soggy as nonwhole wheat)
2 c cheddar cheese
2 sm cans or one big can of red enchilada sauce (Rachael recommends the authentic kind found on the Mexican aisle)
1 sm can of diced chiles (depending on how you like heat you can fluctuate with this. Last night I didn’t use a can but instead put our homegrown hot peppers chopped up in it)
1 diced onion

What you need to do:
Brown meat and drain, add onions, cloves and garlic until onions are pretty cooked. Toss mixture with peppers (either the can or the freshly chopped). You aren’t cooking them, just tossing ingredients together. In a large casserole dish (sprayed with Pam), place tortilla shell and fill with ground beef/onion mixture, tightly roll it, then move to the next shell until you have all rolled up in a line in the dish. Top with enchilada sauce and cheddar cheese. Back at 350 for 25-30 minutes or until cheese is melted and bubbly.

Optional Toppers: Fresh chopped tomatoes, fresh chopped chives, sour cream

Song of the Day

Shambala - Three Dog Night

Does this song sound familiar to any of you LOST fans? "There is no curse, make your own luck!" - Hurley

Strawberry Salad

This is one of my Aunt Terry Ann's recipes that my mom made this weekend. I usually don't like sweet salads, but this one was really really good!

What You Need:
One bag of spinach, cut up
One pack of strawberries
3 Kiwi, cut up
Slivered Almonds (baked at 350 for 8-10 minutes)
3 Tbs Strawberry or Raspberry Jam
3 Tbs Strawberry Vinegar (Mama used Raspberry Vinaigrette Salad Dressing instead)
1/4 cup Wesson Oil

What You Need To Do:
Mix together oil, Vinegar or Vinaigrette, and Jam for dressing. Pour over spinach, strawberries, and kiwi just before serving.

Song of the Day

Hummingbird - Wilco

Whole Wheat Pita Pizzas

These are so easy and the one below is under 300 calories. I wrote the cals for each item so you'd see how it added up.

What you need:
Whole Wheat Pitas (100 calories each)
Canned pizza sauce - we usually like the cheapest one (30 calories for 1/4 cup)
2% Mozzaerella Cheese (70 calories for 1/4 cup)
Turkey Pepperonis (about 20 calories for 5)
Reduced Fat Feta - here I used Tomato Basil Feta (30 calories)
Sliced Mushrooms
Sometimes we put Rotisserie Chicken on these if we have it, or spinach, or red onions, or any veggies you got on hand

What you need to do:
Preheat oven to 400. Top pita with about two tablespoons sauce, 1/4 cup of mozzerella, some turkey pepps, mushrooms, feta, etc. Bake at 400 for 10-15 minutes until all cheese is melted.

Song of the Day

She Talks To Angels - Black Crowes

Tomato & Cucumber Salad

Thanks for the recipe Catherine and Rachael!

What you need:

1/2 cup extra virgin olive oil
2 tablespoons balsamic vinegar
2 tablespoons red wine vinegar
1/2 teaspoon sea or kosher salt
3-4 cloves garlic, minced
10 fresh basil leaves
5 fresh oregano leaves
3 small fresh cucumbers (pickling or thin slicing)
2 large beefsteak tomatoes, vine ripened

 

What you need to do:

Mince garlic or press through a garlic press. Let garlic stand in balsamic and wine vinegars for 10 minutes (this takes the "edge" off). Discard any garlic which has green sprouts in the center, as the flavor is too sharp and bitter for this salad - use for another purpose.  Wash basil and oregano leaves (pick at noon time on a sunny day for best flavor). Roll up leaves and slice into little strips (chiffonade). Chop and add to your best olive oil and allow to stand in oil while garlic marinates.  Meanwhile, prepare salad ingredients. Wash cucumbers and tomatoes. Peel cucumbers, leaving a scant amount of peel (helps with digestion). Slice cucumbers into 1/4 inch coins (circles).  With a sharp knife, remove stem and blossom end from tomatoes (a very small amount). Slice tomatoes into wedges, being careful not to crush and lose juice.  Place tomatoes and cucumbers in salad bowl and sprinkle with sea salt or kosher salt.  Combine olive oil with vinegars, whisking together well. Use to dress tomatoes and cucumbers; serve at room temperature.  Variations: Add 1 thinly sliced red onion, pitted oil cured black olives and fresh mozzarella, sliced (or use the small bocconcini).

Posts

I realized my lasts posts came out funky so I deleted them for now. Will repost when I get home. Have a good Monday!

Song of the Day

Kangaroo - The Big Wu

Fried Green Tomatoes

These are the same Fried Green Tomatoes from the Fried Green Tomato Burgers, but I wanted to post seperately so that they could be found under appetizers too. This only makes 4 slices, so you may want to double it. They are delicious on their own, or stacked with the Jalapeno Pimiento Cheese!

What you need:
1 large green tomato, cut into 1/2 inch slices
Vegetable Oil for Frying
2 teaspoons Paula Deen House Seasoning***
.5 cup self rising cornmeal mix
3 tablespoons all purpose flour
1 large egg

******Paula Deen House Seasoning is just one part black pepper, one part garlic powder, and 4 parts kosher salt. You can use this on everything. If you want, combine 1 cup salt, 1/4 cup garlic powder, and 1/4 cup pepper and store for 6 months and use on more recipes.


What You Need to Do:
Get a medium nonstick skillet and pour oil to a depth of 1/4 inch and heat over medium heat. In a small bowl, combine cornmeal mix, flour, and 2 teaspoons house seasoning mix. In another small bowl, lightly beat egg. Dip both sides of tomato slice in beaten egg, and coat with cornmeal mixture. Add tomatoes to hot oil; cook for 3-4 minutes per side or until golden brown.

Song of the Day

November Blue - The Avett Brothers

Fruit Kabobs

These are delicious, fairly healthyish, and very pretty!

What you need:
Fresh Pineapple cut in to chunks
Fresh Strawberries cut in 1/2
Angel Food cake cut into chunks
Skewers
Bakers semi sweet chocolate melted (about 3 squares - we just melt in microwave)

What you need to do:
Alternate pineapple, strawberries and angel food cake on skewers. Drizzle with melted chocolate. Chill for 1 hour.

Photo Friday

My poolside Friday morning trumps your office Friday morning. :)
Sent from my Verizon Wireless BlackBerry

Song of the Day

Laundry Room - The Avett Brothers

Tommy and I are on the way to Savannah to see The Avett Brothers tomorrow night with my sister and brother in law!! So I had to post my favorite Avett Brothers song today. Thanks Rach for the help ;)

Jalapeno Pimiento Cheese

Here's a new pimiento cheese recipe we like. It makes a lot, so I've halved it every time I make it. The full recipe says it makes 6.5 cups. This recipe won some Southern Living Pimiento Cheese Contest and thats where I found it.

What You Need:
2 (8-oz.) blocks extra-sharp Cheddar cheese, shredded
1 (8-oz.) block mild Cheddar cheese, shredded
1 (8-oz.) package cream cheese, softened
2 (7-oz.) jars diced pimiento, drained
1 (12-oz.) jar roasted red bell peppers, drained
1/2 cup drained pickled jalapeño pepper slices (if you like things a little spicier, I'd add more jalapeno peppers)
1/4 cup mayonnaise
2 tablespoons Worcestershire sauce
Bread, crackers, pita rounds, or etc to serve with

What You Need to Do:
Process first 3 ingredients, in batches, in a food processor 45 seconds or until well blended**. Add pimiento and next 4 ingredients, and pulse 5 to 6 times or to desired consistency. Cover and chill up to 1 day. Serve with crackers or bread slices. I served with mini pita rounds, pretzel slims, or mini toasts.

**I like the consistency to have some shredded cheese left, and it not all blended together, so i blend half the cheese and then just stir in the other half of the cheese with a spoon at the end.

Song of the Day

And it Stoned Me - Van Morrison

Breakfast Casserole

This is an awesome recipe I got from my mother in law. I actually made it Saturday when I had company, but it was gone before I remembered to even take the picture. Sorry! Needless to say, this is always gone very fast and is awesome because you can make it ahead of time.

What you need:
1 pound of pork sausage (I use hot)
8 slices of bread toasted and buttered (I usually skip the toasting and buttering)
2 cups of grated cheese
2 cups of milk
6 eggs
1 tsp of dry mustard

What you need to do:
Spray a large casserole dish with Pam. Cut toasted and buttered bread into bite size pieces and place in the casserole dish (use your kitchen shears to save time if you have some). Brown and crumple the sausage and then drain grease. Spread over the toast. Spread cheese over the sausage. Beat the eggs, mustard and milk together. Pour over the bread/sausage/cheese. Bake at 350 degrees for about 40 minutes. The casserole is done when it is brown and a knife inserted in the middle comes out dry.

Song of the Day

Jolene - Zac Brown Band

(sorry about the terrible sound quality on this one)

Lasagna Burgers

This is a great one to make right after you make Peasant Pasta bc you can use the other half pound of that Italian Sausage. And its delicious! Makes 6 burgers.

What you need:
1 pound ground chuck
1/2 pound hot Italian Sausage
1 tablespoon prepared Pesto
1 teaspoon Italian seasoning
1/2 cup marinara sauce
3 tablespoons mayo
6 slices ciabatta bread, split & toasted (I can never find this so I just get another type of bun - this time it was Arnold Brand Italian Buns and I really liked them)
6 slices mozzerella
Sliced Roma tomatoes
Romaine Lettuce

What you need to do:
Start heating your grill. In a large bowl, combine ground chuck, Italian sausage, pesto, & Italian seasoning. Shape into 6 (4 inch) patties. Grill, covered with grill lid, over medium high heat (350-400) 5-6 minutes each side, or until desired degree of doneness. In a small bowl, combine marinara & mayo. Spread over toasted ciabatta bread. Serve burgers on prepared bread with desired toppings. YUMMMMMMMMMMMMMMMMMM!!

Song of the Day

Mrs. Potter's Lullaby - Counting Crows

Peasant Pasta

This is one of the best, easiest recipes, and fastest recipes. Probably not the healthiest, but its one of the tastiest.

What you need:
1 Tablespoon EVOO
1/2 pound hot italian sausage
1 pound sweet italian sausage
3-4 cloves garlic, chopped
1/2 cup chicken or vegetable broth
1 (28) oz can crushed tomatoes
1/2 cup heavy cream (although I usually use the entire carton which is a cup, the more fattening the tastier. :)
1 pound penne regate pasta
24 fresh basil leaves, torn or thinly sliced (I always skip this step)
1 cup frozen green peas (I also skip this step)
S&P
Grated Italian cheese, for passing

What you need to do:
Cook pasta according to box directions. Heat a large, deep skillet over medium high heat. Add extra-virgin olive oil, 1 turn of the pan. Add sausage meat. Crumble sausage meat as it browns. Add chopped garlic to the pan. When all of the crumbles have browned evenly, deglaze the pan drippings using chicken or vegetable broth. Stir in crushed tomatoes and bring the sauce up to a bubble, then reduce the heat to a simmer. Stir cream into your sauce, this will blush the color and cut the acidity of the tomatoes. Season with salt and pepper. Stir peas and basil into your sauce to combine (I skip this step). Toss hot drained penne rigate in pan with the sauce, then transfer pasta to serving bowl.

Song of the Day

In the Sun - Coldplay ft. Michael Stipe

Creamy Corn Muffins

This is super easy and I could eat like 53 of these in one sitting. I made these with Perdue's Perfect Portions pre-marinated chicken breasts (in roasted garlic and wine) and Knorr Pasta Sides (in Creamy Chicken) and it was a really good meal in under 30 minutes. And it looks like you spent way more time on it than you actually did.

What you need:
1 Box Jiffy Corn muffin Mix (8.5 oz)
1 can of creamed corn
1 egg
1/3 cup milk

What you need to do:
Preheat oven to 400. Grease muffin tins or use paper baking cups. I actually like using the mini muffin tins. Blend all ingredients together (will be slightly lumpy). Fill muffin cups 3/4 full and 15-20 minutes until golden brown. I always like things on the undercooked so do it until the bottoms are barely darker.

Song of the Day

Nobody's Loss - Widespread Panic

London Broil

What you need:
3 cloves garlic, minced
1/2 cup soy sauce
1/4 cup lemon juice
2 tablespoons vegetable oil
2 tablespoons ketchup
1 teaspoon dried oregano
1 teaspoon ground black pepper
1 (2 pound) flank steak or round steak

What you need to do:
In a small bowl, mix together garlic, soy sauce, lemon juice, oil, ketchup, oregano, and black pepper. Pierce meat with a fork on both sides. Place meat and marinade in a large resealable plastic bag. Refrigerate 8 hours, or overnight.
Preheat grill for medium-high heat. Lightly oil the grill grate. Place steak on the grill, and discard marinade. Cook for 5 to 8 minutes per side, depending on thickness. Do not overcook, as it is better on the rare side.

Song of the Day

Pictures of You - The Cure

Warm Spinach Salad

What you need:
1 (16 oz) package bacon ( i dont think i used this much)
1 tablespoon butter
1 8oz package sliced baby bella mushrooms
1/4 cup red wine vinegar
1 tablespoon soy sauce
2 teaspoons finely packed brown sugar
1/2 teaspoon salt
1 (10 oz) bag fresh baby spinach
1 cup shaved parmesan cheese
1/4 cup thinly sliced red onion

What you need to do:
In a large skillet, cook bacon over medium heat until crispy. Crumble bacon and set aside reserving 1/4 cup bacon drippings. In the same skillet, combine 1 tablespoon reserved bacon drippings and butter over medium high heat. Cook mushrooms until browned and tender. Remove from skillet and set aside. Add remaining 3 tablespoons reserved bacon drippings to pan. Stir in vinegar, soy sauce, sugar and salt. Cook over medium heat, stirring constantly until mixture begins to boil. Remove from heat. In a large bowl, combine 1 bag spinach, parm cheese, red onion, cooked bacon, and cooked mushrooms. Toss gently. Serve with hot dressing. Serves 6.

Song of the Day

No One's Going to Love You - Band of Horses

White Cheddar Grits

This is the White Cheddar Grits that go with the Shrimp and Grits. And all my pics looked terrible so I took a picture of the magazine (above).

What you need:
2 (32 oz) cartons reduced sodium chciken broth
1 cup heavy whipping cream
1/4 teaspoon salt
1 3/4 cups white stone ground grits
2 cups grated extra sharp white cheddar cheese

What you need to do:
In a large saucepan, combine broth, cream, and salt. Bring to a simmer over medium heat. Slowly add grits, whisking until combined. Reduce heat***, and cook, stirring frequently for 40 minutes, or until grits are done. Stir in cheese. Serve immediately.

***I reduced heat to low but I dont think that was right. The grits did not come out as thick as I wanted, so I called my mom, a grits expert, and she said to keep the heat higher so more of the broth heats off, or to not put as much broth in. Next time I make this I will just heat it on medium or almost medium the entire time. They were still very good, and all 8-10 servings were gone in 3 days, I just like them thicker.

Shrimp with White Cheddar Grits

You guessed it, this is another Paula Deen recipe. Maybe this blog should be called Paula and Bess because thats all I seem to cook, and also because my mom swears we are somehow related. Anyway, this is my first time ever cooking seafood and it was really good!! This serves 8-10.

What you need:
10 strips of bacon, chopped
1 cup chopped onion
1 cup chopped yellow bell pepper
1 cup chopped green onion
5 cloves garlic, minced
1 cup dry white wine
1 (14.5 oz) can of petite diced tomatoes, drained
2 teaspoons Old Bay seasoning
1/2 teaspoon salt
2 pounds large fresh shrimp, peeled and deveined
1 tablespoon all purpose flour
White Cheddar grits (recipe will be posted next)
Garnish: sliced green onions

What you need to do:
Convince your husband to peel and devein the shrimp for you because that part is icky. :) Then while he's doing that, get out a large skillet and cook the bacon over medium heat until crisp. using a slotted spoon, remove bacon from pan and drain on paper towels. Reserve 2 tablespoons bacon drippings in skillet. Add onion, bell pepper, green onion, and garlic to drippings; cook over medium heat for 5-6 minutes, until veggies are tender, stirring occasionally. Add wine, and cook for 2 minutes. Stir in tomatoes, Old Bay, and salt.

In a medium bowl combine shrimp and flour, tossing gently to coat. Add to veggie mixture and cook for 2 minutes or until shrimp are pink and firm and sauce is slightly thickened. Spoon shrimp mixture over white cheddar grits.

Song of the Day

The Outsiders - NeedToBreathe

Bacony Potato Salad

This is another Paula Deen recipe that I made at Edisto. Note - it has to refrigerate for 4 hours, so you can't serve this one immediately. We ate it with Tomato Sandwiches which were delicious (as seen in background of picture). Put a little Paula Deen House seasoning on your tomato sandwich and it is perfect. Anyway the original recipe served 8-10, so I halved it and it still made a ton, so here is the HALVED recipe. The below made about 5 servings for us.

What you need:
6 cups (1 inch) cubed baking potato (about 3 large)
6 slices bacon, cooked and crumbled
1/4 cup chopped green onion
3/4 cup Mayo (you may want to add more after its done, to taste. I did.)
1/4 cup Sour Cream (I also added more of this later, but you may like it how Paula makes it.)
1/2 a 1 ounce package ranch dressing mix (i probably used 3/4 of the package to give it more seasoning)
1/4 teaspoon salt
4 ounces shredded cheddar cheese

What you need to do:
In a large saucepan, combine potato and water to cover. Bring to a boil over medium-high heat. Reduce heat, and simmer for 8-10 minutes, or until potatoes are just tender. Drain well and let cool for 20 minutes. In a large bowl, combine potato, bacon, and green onion. In a small bowl, combine mayo, sour cream, dressing mix, and salt. Add to potato mixture, tossing gently to coat. Gently stir in cheese. Cover, and refrigerate for at least 4 hours before serving. Can be made up to 1 day ahead.

Song of the Day

I'd Run Away - The Jayhawks

Fried Green Tomato Burgers

Ok, YUM. These are great and aren't too much trouble at all. Don't let the lengthiness of this post scare you. I would recommend making an extra fried green tomato slice or two just to eat as a side because they are so good. FYI - this makes 4 BIG burgers. I halved the recipe and made 1 BIG burger for tommy and two smaller burgers for me (one of which I ate for breakfast the next morning - hey I was on vacation!)

What you need:
2 pounds ground chuck
3 tablespoons Worchestershire sauce
3.5 teaspoons Paula Deen House Seasoning, Divided***
.5 cup self-rising cornmeal mix
2 tablespoons all purpose flour
1 large egg
1 large green tomato, cut into 1/2 inch slices
Vegetable Oil for Frying
4 slices Monterrey jack Cheese with Peppers
8 slices bacon, cooked
4 onion rolls, split and toasted
Thousand Island Dressing

***Paula Deen House Seasoning is just one part black pepper, one part garlic powder, and 4 parts kosher salt. You can use this on everything. If you want, combine 1 cup salt, 1/4 cup garlic powder, and 1/4 cup pepper and store for 6 months and use on more recipes.

What you need to do:
In a medium bowl, combine ground chuck, Worchestershire sauce, and 1.5 teaspoons House seasoning, stirring to mix well. Form mixture into 4 (4 inch) patties. Preheat grill to medium high heat (350 - 400). Spray grill rack with Pam. Send your husband down to the grill with the patties and some Budweiser and ask him to cook them for you while you work on the fried green tomato slices. Paula suggests 5-6 minutes per side, but ours took longer for some reason. We were using a charcoal grill.

For the tomatoes, get a medium nonstick skillet and pour oil to a depth of 1/4 inch and heat over medium heat. In a small bowl, combine cornmeal mix, flour, and remaining 2 teaspoons house seasoning mix. In another small bowl, lightly beat egg. Dip both sides of tomato slice in beaten egg, and coat with cornmeal mixture. Add tomatoes to hot oil; cook for 3-4 minutes per side or until golden brown.

Place 1 cheese slice over each patty (we did this while burgers were still on grill so it would melt.) Place bacon on bottom halves of onion rolls, top with hamburger, fried green tomato slice, and desired amount of Thousand Island. Top with other half of bun.