Dolli's Delectables

A "Big Easy" Meal

2008-12-30T21:24:00.000-08:00

I decided that to take a trip down to the "Big Easy" for tonight's dinner, so I prepared some jambalaya. Ken has been asking for this dish for a while and I've just been forgetting to make it. But tonight, that all ended. Unfortunately, he didn't enjoy it as much as I'd hoped he would. His taste buds get off track sometimes as a result of the chemo, so tonight, he was extra sensitive to the cheese flavor in the jambalaya and didn't get to enjoy it as much. I thought it was quite tasty, but next time I make it, I'll be sure to omit the cheese flavor.

Christmas Dinner 2008

2008-12-26T20:00:00.000-08:00

I have been anticipating Christmas all year because I knew it would be the first time Ken and I hosted Christmas dinner. I've spent weeks trying to plan every little detail...from the decor to the dinner rolls. LOL. But after all of my blood, sweat, and tears (smile), I am so happy to say that the day was perfect and so enjoyable! Although it was definitely a LOT of hard work, my first holiday dinner turned out to be a huge success. With a successful holiday meal under my belt, I think I can say that the baton has officially been passed from my mother down to me. =)

Christmas Dinner Menu
Baked Turkey Wings
Ham
Cornbread Dressing
Corn and Rice Casserole
Collard Greens
Potato Salad
Rolls

Christmas Dessert Menu
Sweet Potato Pies (4 total - 2 deep dish, 1 shallow, and 1 shallow with pecan topping)
Red Velvet Cake
German Chocolate Cake

Holiday Family and Friends Dinner

2008-12-26T19:34:00.000-08:00

Last Saturday, Ken and I hosted our First Annual Holiday Family and Friends Dinner here at our house. We decided on a pretty simple menu so that I wouldn't have to be stuck in the kitchen the majority of the day. So after much thought and consideration, we decided on the following menu:

Appetizers
Sweet and Tangy Meatballs
Fried Asparagus with a Creamy Cajun Dipping Sauce
Deli Spirals
Apple, Pear, and Walnut Salad
Cheese and Grape Tray
Lime Punch

Dinner
Italian Romaine Salad
Lasagna
Rolls
Sweet Tea

Dessert
Baklava

The event was a big success and we had so much fun spending time with our friends and family. It was a great jump start to Christmas week and we look forward to doing it again next year! =)

Pies for Santa!

2008-12-25T06:24:00.000-08:00

Ken and I were so excited to have all of our family arrive on Christmas Eve to jumpstart the holiday celebration! In preparation for Santa's arrival, I decided to try my hand at making two sweet potato pies as opposed to the traditional cookies and milk. =)

Ironically enough, as much as I LOVE sweet potato pies, I had never tried to make one of my own. So for this being my very first time, I'm sooooooo pleased with how they turned out! I made a traditional one and one with a pecan topping. I hope Santa liked his late night treat! =)

Sweet Potato Pie with Pecan Topping
Recipe Courtesy of Eagle Brand

Ingredients

Pie
1 pound sweet potatoes, cooked and peeled
1/4 cup butter or margarine
1 (14-ounce) can EAGLE BRAND Sweetened Condensed Milk (NOT evaporated milk)
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
1 egg
1 (6-ounce) frozen pie crust

Pecan Topping
1 egg
2 tablespoons dark corn syrup
2 tablespoons firmly packed brown sugar
1 tablespoon melted butter

Directions

Pie
1. Preheat oven to 425°F.
2. With mixer, beat hot yams and butter until smooth.
3. Add EAGLE BRAND milk, cinnamon, vanilla, nutmeg, salt and egg; mix well.
4. Pour into crust and bake 20 minutes.
5. Prepare Pecan Topping (recipe below).
6. Remove pie from oven; reduce oven to 350°F.
7. Spoon Pecan Topping on pie.
8. Bake 25 minutes longer or until set.
9. Cool. Serve warm or at room temperature.

Pecan Topping
1. Beat egg, dark corn syrup, brown sugar, and melted butter.
2. Stir in 1 cup chopped pecans.

Where's the Beef?

2008-12-25T06:10:00.000-08:00

...why in the Beef Stroganoff of course! Ken and I have always liked beef stroganoff. But up until a week ago, we had only ever had the hamburger helper version (I know, I know). So after catching an episode of "Paula's Home Cooking", I decided to give a try at making an "authentic" version of the dish. My mom, dad, and Ken were all my taste-testers, and according to them, it passed with flying colors! =)

Beef Stroganoff

Ingredients

1 1/2 pounds cubed round steak, cut into thin strips
1 teaspoon cup salt
1 teaspoon black pepper
1 teaspoon garlic powder
All-purpose flour
2 tablespoons olive oil
2 tablespoons butter
1 medium onion, sliced
1 (10 3/4-ounce) can beef broth
1 (10 3/4-ounce) can cream of mushroom soup
Salt and black pepper
1 cup sour cream
Cooked egg noodles

Directions

1. Season the steak strips with salt, black pepper, and garlic powder.
2. Dust strips with flour.
3. In a large skillet, quickly brown them on both sides in the olive oil and butter.
4. Remove the steak from the pan and add the onion slices to the pan drippings.
5. Saute the onions for a few minutes, until tender.
6. Sprinkle onions with 1 teaspoon flour.
7. Put the steak back into the pan with the onion.
8. Add the mushroom soup and beef broth.
9. Cook over low heat for about 30 minutes, covered.
10. Adjust seasoning to taste, adding salt and pepper, as needed.
11. Stir in the sour cream the last few minutes, right before you serve.
12. Serve over cooked egg noodles.

Sloppy Sunday!

2008-12-14T18:29:00.000-08:00

Surprise, surprise! I decided to go a "non-traditional" route for dinner today! Instead of my usual Southern-style dishes, I threw caution to the wind and opted to prepare a simple and quick meal today. So what was it you ask? Well....(drum roll please)....it was good old fashioned Sloppy Joes!!! =)

I had some ground beef in the fridge that had been thawed in hopes that I would make this meal on Friday night, but that never happened. So in efforts to salvage the ground beef and not let it go to waste, I figured sloppy joes on Sunday night would be just as good as sloppy joes on Friday night. Bon appetite! =)

Sloppy Joes and Potato Chip Fries

Ingredients
1 pound lean ground beef
1/4 cup chopped onion
1/4 cup chopped green bell pepper
1/2 teaspoon garlic powderhttp://www.blogger.com/post-create.g?blogID=5640881567564468101
1 teaspoon prepared yellow mustard
3/4 cup ketchup
3 teaspoons brown sugar
salt to taste
ground black pepper to taste

Directions
1. In a medium skillet over medium heat, brown the ground beef, onion, and green pepper; drain off liquids.
2. Stir in the onion powder, mustard, ketchup, and brown sugar; mix thoroughly.
3. Reduce heat, and simmer for 30 minutes. Season with salt and pepper.

A Southern Tradition

2008-12-07T19:36:00.000-08:00

In keeping with the tradition of having a good old fashioned Southern dinner on Sunday, this evening I decided to make Creamed Corn, Green Beans, and Fried Pork Chops. The green beans and pork chops I've made many times. But the creamed corn was a first for me. I'm a HUGE corn lover, so I'm surprised it's taken me this long to take a stab at it. But now that I have, it is definitely something that will be a repeat performer! It was sooooo yummy and really simple to make.

Sweet Creamed Corn

Ingredients
1 large bag of frozen corn (thawed)
4 tablespoons sugar
1 tablespoons all-purpose flour
Salt and freshly ground black pepper (to taste)
1 cup heavy cream
1/2 cup cold water
2 tablespoons bacon grease
1 tablespoons butter

Directions
1. In a large bowl, whisk together the sugar, flour, and salt and pepper.

2. Add the corn and stir to combine.

3. Add the heavy cream and water and stir to combine.

4. In a large skillet over medium heat, heat bacon grease.

5. Add corn mixture and turn heat down to medium-low, stirring until it becomes creamy and the corn become tender, about 30-40 minutes.

6. Add the butter right before serving.

Happy Thanksgiving!

2008-11-28T15:38:00.001-08:00

Ken and I had planned to go home for Thanksgiving since we're hosting Christmas up here, but unfortunately our plans had to change at the last minute and we had to say here in Nashville. Luckily our parents were able to adjust their plans too and make the trip here. We were very grateful to have our family around us for another first for us in the new house. We weren't sure if we were going to be able to pull dinner off at such short notice on Turkey Day, but luck was on our side and we were able to crank out a pretty impressive meal if I do say so myself. =)

Our Thanksgiving menu included, braised collard greens, creamy macaroni and cheese, homemade cornbread dressing, ham, and potato salad. And for dessert we had homemade pound cake and sweet potato pie! It was all sooooo yummy! And the spread looked quite appetizing also wouldn't you say? =)

Parent "Thank You" Meal

2008-11-28T15:27:00.000-08:00

My mom and dad drove up last weekend to bring us their Christmas tree and to help us get the house together for the holidays. They both worked really hard helping us declutter the house and get the tree up and decorated. So as a "thank you" to them, I cooked a hearty comfort food meal for them. Ironically, this was also the first meal they've had of mine since we've been married and in the new house. They normally are only here on the weekend for one full day, so until now, I've only been able to prepare breakfast for them. So I was sooooo excited to finally be able to "feed" them for real while they were visiting. I think they were very pleased and enjoyed the gesture. =)

Roast Beef with potatoes and carrots, Green Beans, and Mac and Cheese

Unsuccessful "Quick" Recipe #2

2008-11-28T15:17:00.000-08:00

Over this past weekend, I decided to give another Rachael Ray recipe a try. Well sadly, it was another flop for me. This is the second 30 Minute Meal recipe that I've tried and unfortunately, neither one of them have turned out as expected. This was a recipe for her Grape Tomato Basil Pasta. The recipe called for it to be served on arugula, but I didn't want to do that and decided to serve it with grilled chicken instead. The chicken tasted great, but the pasta left a lot to be desired in the way of flavor/seasoning. Here's a look at how it turned out...

It looks somewhat appetizing in the presentation, but it just didn't pack any punch with it's flavor and taste. Oh well, maybe my third try will be a charm. :-\

Seafood Surprise

2008-11-17T17:55:00.000-08:00

I was an adult before I had my first experience with Tuna Casserole. Ken was the first to introduce it to me. He makes a very good version of it that he learned from his mom. It's been a while since we've had any, so I decided to try my hand at it. I'm quite pleased with the results! Here's how it turned out.

Tuna Casserole

Ingredients

3 cups cooked egg noodles
1 (6 ounce) can tuna, drained
1 (10.75 ounce) can cream of mushroom soup
1 cup sweet peas
1 cup shredded Cheddar cheese
1 1/2 cups French fried onions

Directions
1. Preheat oven to 350 degrees F.
2. In a 9x13-inch baking dish, combine the noodles, tuna, sweet peas, and soup. Mix well, and then top with cheese.
3. Bake uncovered at 350 degrees F for about 25 minutes, or until bubbly. Sprinkle with fried onions, and bake for another 5 minutes. Serve hot.

Broadening My Horizons

2008-11-04T07:52:00.001-08:00

I decided to step outside of my comfort zone a little bit for dinner yesterday. I'm all for trying new things and experiencing new flavors. So while walking through the produce section at the grocery store the other day, I decided to buy some asparagus and incorporate it into a meal. So when I decided to prepare some roasted pork tenderloin (thanks to being inspired by the Food Network over the weekend) and mashed potatoes, I knew that the asparagus would be a perfect compliment! So, here's how it turned out. =)

Roasted Pork Tenderloin with Garlic Mashed Potatoes and Roasted Asparagus

I'm not a huge fan of pork roast, so I've never thought about cooking roasted pork. But thanks to watching the Food Network most of the day on Saturday, I was inspired by this quick and easy approach to roasting pork tenderloin.

Roasted Pork Tenderloin (with Apple Cider Reduction)

Ingredients
1 lb. pork tenderloin (cut in half crosswise)
Vegetable oil
Salt and pepper
1 and 1/2 cup apple cider
1/2 cup apple cider vinegar
1/4 cup maple syrup

Directions
1. Heat oven to 500 degrees F and arrange rack in the upper third.
2. Pat pork tenderloins dry with paper towels, brush with oil, and season well with salt and freshly ground black pepper.
3. Heat a large frying pan over medium-high heat.
4. Add 2 pieces of pork tenderloin and cook until brown on all sides, turning occasionally, about 4 minutes.
5. Place pork on baking sheet and place in oven and cook until an instant-read thermometer inserted in the middle of the tenderloin registers 145 to 150 degrees F, about 15 minutes.
6. Meanwhile, place pan over high heat, add cider and vinegar and stir, scraping up any browned bits. Cook until mixture is reduced by 2/3, about 8 minutes.
7. Reduce heat to medium, stir in maple syrup and remove from heat until pork is cooked.
8. When pork is ready, remove to a cutting board to rest about 5 minutes.
9. Warm sauce over medium-high heat, add pork and any accumulated juices and spoon sauce over meat to completely coat. When pork is warm, return pork to cutting board and slice thinly. Serve with pan sauce spooned over.

Roasted Asparagus

Ingredients
1 bunch of asparagus spears
1 tbsp. EVOO
Salt and pepper

Directions
1. Heat oven to 400 degrees F and arrange rack in the upper third.
2. Trim the bottom 2 inches of the asparagus spears and arrange on a baking sheet.
3. Drizzle with EVOO and season with salt and pepper.
4. Toss the spears with your hand to fully coat them with the EVOO and salt and pepper.
5. Cook asparagus until tender, but not overly cooked (about 10-12 minutes).

Sunday Soul Food

2008-10-26T18:32:00.000-07:00

It's been a while since we've had a good down home, Southern style meal. So, there's no better time to prepare such a meal than on a cozy, Sunday afternoon! Therefore the inspiration for today's meal, braised collard greens, macaroni and cheese, sweet potato yams, and fried chicken.

Everything was yummy and I was very impressed by the braised collards. I've never prepared them that way before, but it turned out to be very tasty and much less time consuming. Here's the recipe.

Braised Collard Greens

Ingredients
1 1/2 pounds collard greens, washed, trimmed, and roughly chopped
4 ounces bacon, sliced crosswise into 1/2-inch pieces
3/4 cup minced sweet onions
1 1/2 cups low-sodium chicken broth
Salt and freshly ground black pepper

Directions
1. Bring a large pot of heavily salted water to a boil. When water boils, add greens and cook until wilted and tender, about 5 minutes. Drain and set aside.
2. Place bacon in a large frying pan and cook over medium-high heat, stirring occasionally, until browned and fat is rendered, about 3 minutes.
3. Add onion and cook until softened, about 4 minutes.
4. Add greens and turn to coat well.
5. Add broth - it should cover greens and let cook until broth is reduced and greens are very tender, about 15 minutes.
6. Season with salt and freshly ground black pepper and serve.

The Need for Speed!

2008-10-20T19:25:00.000-07:00

Tonight's dinner was all about ease and speed! So, with that in mind, the menu was hamburger steak with onion gravy, buttered rice, and stemmed broccoli.

Hamburger Steak with Onion Gravy

Ingredients

1 pound ground beef
1 egg
1/4 cup bread crumbs
1 teaspoon Worcestershire sauce
1 tablespoon vegetable oil
1 cup thinly sliced onion
1 teaspoon chopped garlic
2 tablespoons all-purpose flour
1 cup beef broth
salt, pepper, onion powder to taste

Directions

1. In a large bowl, mix together the ground beef, egg, bread crumbs, salt, pepper, onion powder, garlic, and Worcestershire sauce. Form into 4 balls, and flatten into patties.
2. Heat the vegetable oil in a skillet over medium heat. Fry the patties in the oil until patties are nicely browned, about 4 minutes per side. Remove the beef patties to a plate, and keep warm.
3. Saute the onions in the remaining oil until they reach a translucent color.
4. Sprinkle flour over the onions and drippings in the skillet. Stir in flour with a fork, scraping bits of beef off of the bottom as you stir.
5. Gradually mix in the beef broth. Season with salt. Simmer and stir over medium-low heat for about 5 minutes, until the gravy thickens.
6. Turn heat to low, return patties to the gravy, cover, and simmer for another 15 minutes.

Long Time, No Update!

2008-10-18T18:48:00.000-07:00

Wow, I have really neglected updating this blog! I feel so bad because there really is no excuse, but the fact of the matter is, I just haven't been doing as much cooking. =(

With it just being the two of us and with the hubby not having much of an appetite a lot of the time, I just don't have the motivation to cook for just me. Thus the reason for such a long break in updates.

So, this is just an update post on the last few dishes I've made. I'll have to update this post with the recipes a little later, so check back soon!

Pork Chops, Fettuccine Alfredo, and Sweet Potato Yams

Meatloaf, Garlic Mashed Potatoes, and Sweet Peas

Beef Tips and Gravy over Rice

Chicken Parmesan Remixed

2008-08-26T17:24:00.000-07:00

I started dinner tonight with the intention of making Chicken Parmesan...

BUT, this is what I ended up with...

It was quite delicioso! I love Italian food!

Chicken and Broccoli Alfredo

Ingredients
3 bonless skinless chicken breasts
olive oil (enough to coat the bottom of the pan, about 1/4 inch)
1/2 cup flour
1 cup bread crumbs
1/2 cup French-fried onions
1 egg, beaten
1 pkg. fettuccine pasta
1 cup heavy whipping cream
2 tablespoons butter
1 ounce tomato sauce
1/2 teaspoon minced garlic
1/2 cup broccoli florets
parmesan cheese to taste
salt and pepper to taste

Directions
1. Flatten chicken breasts and season.
2. Heat olive oil in pan.
3. Place flour, egg, and bread crumbs in separate shallow bowls.
4. Coat chicken breasts in flour, then in egg, and then in bread crumbs.
5. Place chicken breasts in pan and heat on both sides until golden brown (about 3-4 minutes on each side).
6. Remove chicken and set aside and let it rest.
7. Heat water until boiling.
8. Boil fettuccine noodles until almost done and drain.
9. Return noodles to pot and add cream, butter, tomato sauce, broccoli, and garlic. Stir until well blended.
10. Simmer until noodles are done and remove from heat.
11. Cut chicken breast into small strips and add to noodle mixture.
12. Season with salt and pepper to taste and sprinke with parmesan cheese before serving.

Meat and Potatoes

2008-08-17T19:25:00.001-07:00

Today's Sunday dinner was inspired by my hubby's love for meat and potatoes. So with that in mind, I prepared cubed steak with mushroom gravy, creamy mashed potatoes, and steamed broccoli.

Friday Italiano

2008-08-16T22:51:00.000-07:00

I got a text from the hubby during work on Friday requesting that I make my spaghetti for dinner. Of course I was beyond flattered because he hardly ever makes special requests like that because of his lack of appetite these days. It's been a while since I prepared it, so I decided to change it up just a little and add in sauteed mushrooms. It was my first time cooking fresh mushrooms, so I was quite pleased with myself for trying something new. Oh, and the hubby enjoyed it, so all was good. :)

Eat All Your Veggies!

2008-08-16T22:27:00.000-07:00

So in my attempt to get the hubby to eat more veggies, I decided to cook squash AND a veggie casserole for last week's Sunday dinner. So we ended up having cabbage, squash, veggie casserole, and fried pork chops. I'm so glad they both were a big hit. I'll have to keep this combo coming so he keeps getting his needed veggie nutrition!

So for those of you who aren't big veggie fans, but love a creamy, cheesy casserole, you may want to give this veggie casserole a try. It's quite yummy!

Simple Vegetable Casserole

Ingredients

1 bag of mixed veggies (I use brocoli, cauliflower, carrots, and peas)
1 can of cream of mushroom soup
1 bag of shredded cheese
5 to 10 ritz crackers (for topping)

Directions

1. Preheat oven to 350 degrees.
2. Stem veggies in pan just until slightly tender.
3. Drain veggies.
4. Combine hot veggies and cream of mushroom soup in a casserole dish until well blended.
5. Top with shredded cheese until fully covered.
6. Cover with aluminum foil and bake at 350 degrees for 20-30 minutes.
7. Remove and top with Ritz crackers (either whole or crumbled).

Our First Cookout!

2008-07-27T20:45:00.000-07:00

I've been meaning to post this for weeks now, but jus hadn't quite gotten around to it, but, there's no time like the present so here it is....better late than never right! =)

Here are pics of how our 4th of July meal turned out. This is from our Friday meal when we had grilled burgers, hotdogs, kielbasa, pasta salad, green salad, and pound cake. For this being our first cookout, I think we did a pretty good job!

Domestic Hiatus...

2008-07-17T20:59:00.000-07:00

Wow, I guess the 4th of July had a bigger impact on me than I thought...I've been plan old exhausted ever since! So as my blog reflects, I haven't cooked anything since then. But all good things must come to an end and next week after we return from our little mini vacay, I've got to get back in touch with my domestic divaness! Until then, happy cooking everyone! =)

4th of July Menu

2008-07-02T17:10:00.000-07:00

The hubby and I are having a small gathering of family and friends up for the 4th of July. In keeping with the traditional BBQ theme, here is the menu we've prepared...

Thursday
Pulled Chicken BBQ Sandwiches
Coleslaw

Friday
Grilled Hamburgers, Hotdogs, and Kielbasa
Pasta Salad
Coleslaw
Homemade Pound Cake

Saturday
BBQ Ribs
Potatoe Salad
Baked Beans
Collard Greens

Chicken Divan

2008-06-30T07:18:00.000-07:00

This past week, I finally put my menu planning skills to work and planned a pretty well-thought out menu for the week (see below). So by building upon the meal from the day before, I decided to use Sunday's Mushroom Chicken to make my Chicken Divan. This was my first stab at making Chicken Divan and I must say that Ken and I are now in love! We both enjoyed this casserole sooooo much! It's very easy to make and is extremely tasty! You should give it a try...here's how:

Chicken Divan

Recipe Courtesy of Paula Dean

Ingredients

2 (10-ounce) packages frozen broccoli, chopped

6 cups shredded chicken, cooked

2 (10 3/4-ounce) cans condensed cream of mushroom soup

1 cup mayonnaise

1 cup sour cream

1 cup grated sharp Cheddar

1 tablespoon fresh lemon juice

1 teaspoon curry powder

Salt and pepper

1/2 cup dry white wine

1/2 cup freshly grated Parmesan

1/2 cup soft bread crumbs

2 tablespoons butter, melted

Directions

1. Preheat oven to 350 degrees F.
2. Remove the outer wrappers from the boxes of broccoli. Open 1 end of each box. Microwave on full power for 2 minutes, until thawed. Drain the broccoli and put into a casserole dish.

3. Add the shredded chicken.
4. In a medium bowl, combine the soup, mayonnaise, sour cream, Cheddar, lemon juice, curry powder, salt and pepper, to taste, and wine.

5. Whisk together to make a sauce.

6. Pour the sauce over the broccoli and chicken.

7. Mix well with a spatula.
8. Place the mixture into an 11 by 7-inch casserole dish or 2 (9-inch) square disposable aluminum foil pans that have been sprayed with vegetable oil cooking spray.

9. Pat down evenly and smooth with a spatula.

10. Combine the Parmesan, bread crumbs and butter and sprinkle over the top.
11. Bake for about 30 to 45 minutes.

Food for the Soul

2008-06-30T07:13:00.000-07:00

There's nothing like a good Soul Food meal on a Sunday afternoon. So in honor of that tradition, I try to cook a Southern, "down home" type meal most Sunday's. This past Sunday (June 22nd), I decided to make Collard Greens, Mac and Cheese, Mushroom Chicken, and Cornbread. Here's how it turned out!

Collards, Mac and Cheese, Mushroom Chicken

South of the Border

2008-06-27T05:59:00.000-07:00

The hubby and I played host this past weekend to his two sisters and our niece. So in honor of their visit, I wanted to make sure I prepared meals that I knew they'd all like. Thus, this yummy creation! My hubby makes a delish casserole similar to this, but I decided to change it up a bit and put a Southwestern spin on it. Here's how it turned out...

Southwestern Mac and Cheese

Ingredients

1 pound ground beef
1 (14 ounce) can stewed tomatoes (chopped)
1 (12 ounce) can whole kernel corn
1 teaspoon garlic salt
Seasoned salt and Pepper to taste
1 (16 ounce) package macaroni
1 (8 ounce) container sour cream
2 cups shredded Cheddar cheese

Directions

1. In a large skillet over medium-high heat, brown hamburger. Drain fat.
2. Add tomatoes and corn and heat through.
3. Season with garlic salt, seasoned salt, and pepper.
4. Cook elbow macaroni in a large pot of boiling water until tender. Remove from heat and drain.
5. Top macaroni with meat mixture, grated cheddar, and a dollop of sour cream.

Bon Appétit!

Dinner Menu for the Week

2008-06-24T06:25:00.000-07:00

Sunday
Braised Collard Greens
Corn and Rice Casserole
Baked Mushroom Chicken

Monday
Chicken Divan
Green Salad

Tuesday
Leftovers

Wednesday
Garlic Parmesan Chicken
Green Salad
Garlic Bread

Thursday
Leftovers or Date Night

Friday
Sloppy Joes

Saturday
Pizza Casserole or Take Out Pizza

Sunday Dinner

2008-06-10T10:53:00.000-07:00

Being a true bred Southerner, Sunday just doesn't feel like Sunday unless you have a yummy Soul Food meal. So in keeping in line with that tradition, I try to make a full, Southern-style meal over the weekend for Sunday dinner. This past Sunday, we had braised cabbage, smothered yellow squash, mac and cheese, and fried pork chops. Yummmmmy! =)

Cool Summer Dessert

2008-06-03T13:22:00.000-07:00

I'm not a huge dessert person at all. I normally leave that to my hubby. So, when I find a dessert I really like, that means it's a knock out. Well, I've found a knock out...Stawberry Shortcut Cake. It's moist and light and a perfect dessert for the Summer months. And as the name suggests, it's pretty easy and quick to prepare. Give it a try!

Strawberry Shortcut Cake

Ingredients

1 (18.25-ounce) box strawberry cake mix
3 cups fresh strawberries, sliced
2 tablespoons cognac
1/4 cup sugar
1 cup heavy cream
1/4 cup confectioners' sugar
1 teaspoon vanilla extract
1 (3-ounce) package strawberry flavored gelatin

Directions

1. Preheat oven to 350 degrees F.
2. Follow cake directions as written on cake mix box.
3. Remove from oven and cool cake completely.
4. In a medium bowl, combine strawberries, cognac and sugar. Let strawberries macerate 20 minutes.
5. Mix gelatin as directed on box. Refrigerate gelatin mix but do not let it harden, it should cool to a liquid consistency.
6. Invert and release cake onto a decorative platter.
7. Using a straw, poke holes all over the cake.
8. Pour gelatin into holes and spread over the top of the cake.
9. Spread layer of macerated strawberries on top of cake.
10. Whip cream with confectioners' sugar and vanilla at medium-high speed until it reaches stiff peaks. Do not over whip.
11. Spread layer of whipped cream on top of the strawberries, making pretty swirls and ripples.
12. Refrigerate for at least 4 hours.

Memorial Day Meal

2008-06-03T13:10:00.000-07:00

We had a pretty low-key Memorial Day weekend. We didn't attend any cookouts nor did we host one of our own. However, my mother-in-law came up to visit, so I made a simple cookout inspired meal to celebrate the holiday. The menu included BBQ Pulled Chicken, Baked Beans, and Potato Salad. I prepared the chicken using my new love...my slow cooker! The chicken was so moist and tender and the best part is I wasn't in the kitchen all day preparing it! My mother-in-law liked it, so I think my mission was accomplished. =)

Slow Cooked BBQ Chicken

Ingredients

3 skinless, boneless chicken breast halves
1 can chicken broth
1 (12 ounce) bottle barbeque sauce

Directions

1. Place chicken in a slow cooker.
2. Pour chicken both over chicken.
3. Cook on High for 4 hours.
4. Drain broth from slow cooker and shred chicken.
6. Pour bbq sauce over shredded chicken.
7. Cover and cook another hour on High.

My New Love!

2008-06-03T12:56:00.000-07:00

DH and I received a slow cooker as one of our wedding gifts. Well a couple weekends ago, I pulled it out and used it for the first time and let me just say, I'm in love! It's the best thing ever to be able to put all your ingredients in there, set the heat and time and forget about it! I made a delicious roast beef with potatoes and carrots. Here's how it turned out...

In addition to the roast and potatoes and carrots, I prepared some green beens and mac and cheese. It turned out to be a great combo of some comfort food favs.

Apple Dumplings

2008-06-03T12:47:00.000-07:00

This is the BEST comfort food dessert ever! It is so sinfully good and super easy to make. If you like apple pie, this is the dessert for you!

Apple Dumplings
Recipe Courtesy of The Pioneer Woman

Ingredients

2 Granny Smith apples
2 cans crescent rolls
2 sticks butter
1 1/2 cups sugar
1 teaspoons vanilla
cinnamon
1 small can Mountain Dew

Directions

1. Peel and core apples. Cut apples into 8 slices each.
2. Roll each apple slice in a crescent roll.
3. Place in a 9 x 13 buttered pan.
4. Melt butter, then add sugar and barely stir.
5. Add vanilla, stir, and pour over apples.
6. Pour Mountain Dew around the edges of the pan.
7. Sprinkle with cinnamon and bake at 350 degrees for 40 minutes.
8. Serve with ice cream, and spoon some of the sweet sauces from the pan over the top.

And voilà!

A Tasty Italian Favorite

2008-05-29T09:03:00.000-07:00

I am a HUGE Italian food fan! My hubby will tell you that I'm all for some good Italian food. So in honor of my love for the delicacy, I decided to make one of my favs, Lasagna! I hadn't made it in loooooong time, so I decided to change it up a bit and use a different recipe. This one is definitely a keeper!

Lasagna
Recipe Courtesy of Gina Neely

Ingredients

1 tablespoon olive oil, plus extra for pan
1 pound ground beef or turkey
1 medium onion, chopped
1 clove garlic, minced
1 (14.5-ounce) can stewed tomatoes, chopped
1 (8-ounce) jar tomato sauce
1 (6-ounce) can tomato paste
1 (8-ounce) box no-boil lasagna noodles
2 large eggs
2 cups cottage cheese
1/2 cup grated Parmesan
2 teaspoons freshly chopped parsley leaves
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon seasoning salt
1 (8-ounce) bag shredded mozzarella
1 (8-ounce) bag shredded Cheddar

Directions

Preheat oven to 375 degrees F.

Lightly oil the bottom of a 13 by 9 by 2-inch baking dish. In a large saute pan, over medium-high heat, add 1tablespoon oil and saute meat, onion, and garlic until meat is browned, breaking up meat with a wooden spoon. Drain pan of fat and add stewed tomatoes, tomato sauce, and tomato paste. Cover and simmer for 15 minutes, stirring occasionally. In a large pot of boiling salted water, cook noodles until tender, about 10 minutes. Drain and rinse, keeping separate before layering so noodles don't stick together.

In a large bowl, whisk together eggs, then mix in cottage cheese, 1/2 cup Parmesan, parsley, salt, pepper, and seasoning salt. Lay half the noodles in the bottom of the baking dish, overlapping by 1/2-inch. Spread half the cottage cheese mixture evenly on top. Sprinkle half the mozzarella and Cheddar evenly over the cheese mixture. Pour half the meat sauce on top. Repeat layering in same order. Sprinkle remaining 1/4 cup Parmesan on top. Bake in center of oven 30 to 35 minutes until sauce is bubbling around the edges. Let stand 10 minutes before serving.

"Not So Spanish" Pork Chops

2008-05-29T08:49:00.000-07:00

I LOVE watching Rachael Ray's 30 Minute Meals on the Food Network! So naturally, I was very excited about trying one of her recipes. Well, my excitement was short lived as it really didn't turn out very well for me. It wasn't horrible, but the hubby and I decided it won't be in our regular rotation. The recipe was for Spanish Pork Chops that was served with a Spanish Corn Stuffing. Unfortunately the Spanish part didn't quite work out for me. The chorizo that was supposed to go in the stuffing was musshy and wouldn't slice for me. Don't know what I did wrong, but anyhoo, here was my result...

Spanish Pork Chops
Recipe Courtesy of Rachael Ray

Ingredients

4 thick-cut boneless pork chops, center cut, about 2 pounds
Salt and pepper
3 tablespoons extra-virgin olive oil, divided
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup rioja or other dry red wine, eyeball it, about 1/4 of a bottle
1/2 cup black cherry preserves or all-fruit spread
2 cups beef stock, divided
1/2 pound linguica or chorizo, chopped
2 ribs celery, chopped
1 medium onion, chopped
1 small red bell pepper, chopped
2 cloves garlic, chopped
4 corn muffins, crumbled
1 teaspoon smoked paprika, eyeball it in your palm
2 tablespoons chopped fresh thyme leaves, 4 to 5 sprigs
Handful flat-leaf parsley, chopped

Directions

Heat a skillet over medium high heat. Season pork chops with salt and pepper. Add 2 tablespoons extra-virgin olive oil to the pan, 2 turns around the pan. Add the chops and caramelize the meat, 2 minutes on each side. Transfer meat to a sheet pan and place in the oven to finish cooking through, 12 to 15 minutes. Return pan to stove, reduce heat a bit and add butter to the skillet. Add flour to butter and cook 1 minute. Whisk wine into pan and reduce 1 minute then whisk in preserves and 1 cup of stock. Season with salt and coarse black pepper and let gravy thicken over low heat.

Heat a medium nonstick skillet over medium high heat with 1 tablespoon extra-virgin olive oil, 1 turn of the pan. When oil smokes, add linguica or chorizo and brown, 2 minutes. Add the celery, onions, peppers, garlic and season with salt and pepper. Cook 5 minutes then crumble muffins into the skillet and combine with vegetables. Dampen the stuffing with remaining 1 cup of stock and season with smoked paprika and thyme. Reduce heat to low and keep warm until ready to serve.

Remove meat from oven and whisk the drippings into your gravy. Pile stuffing on plates, chops alongside and ladle gravy over both. Scatter parsley over meat and stuffing.

Mother's Day Breakfast

2008-05-29T08:36:00.000-07:00

My parents came up for a visit the weekend before Mother's Day. So I took the opportunity to celebrate Mother's Day with my mom early. So in honor of her, I made a special breakfast consisting of french toast casserole, bacon, sausage, eggs, and fresh fruit. She was very pleased!

Thanks Ashlee for the french toast casserole recipe! It was delicious...and I will definitely be making it again! =)

Here is the recipe for those interested...

French Toast Casserole
Recipe Courtesty of Ashlee

Ingredients

4 cups cubed or 8 slices of bread (I used King's Hawaiian)
4 eggs
1 cup milk
1/2 tsp. cinnamon
1/4 tsp nutmeg
1 tsp vanilla

Directions

1. Put the bread in 5x9 casserole dish.

2. Mix the ingrediants and pour on top.

3. Squish in the bread to soak it up.

4. Cover and refrigerate overnight.

5. Before baking in the morning, sprinkle 1/2 cup chopped pecans and 1/4 cup packed brown sugar on top and press it in a little bit.

6. Bake on 350 for 30 mins.

Yummy Comfort Food

2008-05-27T06:35:00.000-07:00

As I've told you guys before, my hubby is definitely a meat and potatoes man. So what better meal to serve to fit that bill than Shepherd's Pie! It's a delicious comfort food at it's best...and here's my first stab at it...

Shepherd's Pie

Ingredients

Filling:
2 tablespoons unsalted butter
1 large onion, chopped fine
2 medium carrots, peeled and chopped fine
2 pounds 85 percent lean ground beef
5 tablespoons all purpose flour
1 tablespoon tomato paste
1/4 cup heavy cream
1 3/4 cups low-sodium chicken broth
3/4 cup beer
2 tablespoons soy sauce
2 teaspoons minced fresh thyme leaves
1 cup frozen peas
Salt and Pepper to taste

Topping:
2 1/2 pounds russet potatoes, peeled and cut into 2-inch pieces
2 tablespoons unsalted butter, melted
1/3 cup heavy cream, warmed
1 large egg, beaten
Salt and Pepper to taste

Directions

1. For the filling: Heat butter in large skillet over medium-high heat until foaming. Add onion and carrots and cook until soft, about 8 minutes. Add meat, 1/2 teaspoon salt, and 1/2 teaspoon pepper and cook, breaking up meat into small pieces with wooden spoon, until browned, about 12 minutes. Add flour and tomato paste and cook until paste begins to darken, about 1 minute.

2. Add cream and cook until it spatters, about 1 minute. Add broth, beer, soy sauce, and thyme and simmer over medium heat, stirring frequently, until mixture is thick but still saucy, 15 to 20 minutes. Remove from heat, stir in peas, adjust seasonings, and transfer to broilersafe 2-quart casserole dish.

3. For the topping: Adjust oven rack to upper-middle position and heat oven to 375 degrees. Bring potatoes, 1/2 teaspoon salt, and water to cover to boil in large saucepan over high heat. Reduce heat to medium-low and simmer until tender, 15 to 20 minutes. Drain potatoes, return to saucepan, and mash potatoes with butter and cream until smooth. Season with salt and pepper.

4. Spread potatoes over filling, using spatula to smooth top (see photo at left). Brush with egg and drag fork across top to make ridges. Bake until filling is bubbling, about 15 minutes. Turn on broiler and cook until top is golden brown, 3 to 5 minutes. Remove from oven and cool 10 minutes. Serve.

Notes: I used a bag of frozen peas and carrots instead of fresh ones and I omitted the beer.

Here's the result:

Sweets for My Sweetie

2008-05-08T13:50:00.000-07:00

Ken LOVES sweets! So I decided to try and step it up in the dessert area and keep him a nice variety of sweets around the house. I'm not a huge dessert person, but I do love a good cookie...especially if it has nuts in it! Soooo, chocolate chip pecan cookies fit us both perfectly!

Chocolate Chip Pecan Cookies

Ingredients

1/2 cup softened butter
1/2 cup sugar
5 tablespoons brown sugar
1/4 teaspoon vanilla extract
1 egg
3/4 cup flour
1/8 teaspoon baking soda
1 pinch salt
8 ounces milk chocolate and peanut butter swirl morsels
8 ounces pecans, chopped

Directions

1. Preheat oven to 325 degrees.

2. Place the butter, and both sugars in a mixer bowl, and cream until well mixed.

3. Add the vanilla extract and egg. Mix well.

4. Sift together the flour, baking soda, and salt.

5. Add small amounts of the flour mixture to the butter mixture, and mix well.

6. Fold in the chocolate pieces and nuts.

7. Refrigerate dough for 1/2 hour.

8. Spoon out 1/2 tablespoon portions on a parchment lined baking sheet, 1 1/2 inches apart.

9. Bake the cookies for 12-15 minutes, or until golden brown. Allow to cool.

Soul Food Sundays

2008-05-08T13:39:00.000-07:00

There's nothing like a good Southern-style, home cooked meal on a Sunday afternoon. For my first Sunday "Soul Food" meal in our new home, I decided to serve up baby lima beans, creamy macaroni and cheese, buttermilk fried chicken, and cornbread. I'm getting hungry just thinking about it!

I didn't follow any particular recipe for this meal. I just cooked it based on my past how I was taught and my past experience with it.

Here's a look at how it turned out...

Meat and Potatoes Man

2008-05-08T13:20:00.001-07:00

My hubby is definitely a meat and potatoes man. So when I found this recipe online, I knew he'd love it...and love it he did! It's a very simple recipe and super easy to make and it's quite tasty. Give it a try for your next game night. =)

Nacho Spuds

Ingredients

2 large baking potatoes (1.5 pounds total), sliced into 1/2-inch thick rounds
1/2 lb. lean ground beef sirloin
2 1/2 tbsp. E.V.O.O.
1 - 15 oz. can black beans, rinsed
2 tbsp. taco seasoning
1 - 8 oz. package shredded sharp cheddar cheese (2 cups)
1 cup grape tomatoes, quartered lengthwise
Salt & Pepper
Sour cream and shredded lettuce, for serving

Directions

1. Position a rack in the upper third of the oven and preheat to 450 degrees.

2. On a rimmed baking sheet, toss the potatoes with 2 tbsp. olive oil; season with salt and pepper. Arrange in a single layer and bake until golden, about 20 minutes.

3. Meanwhile, heat a heavy skillet over medium-high heat. Add the remaining 1/2 tbsp. olive oil and the ground beef and cook, breaking up the meat with a wooden spoon, until browned, 2 to 3 minutes.

4. Mix in the beans, taco seasoning, and 2 tbsp. water. Lower the heat and simmer, stirring, until heated through, about 10 minutes.

5. Transfer the potatoes to an ovenproof platter. Sprinkle half of the cheddar on top, spoon on the meat mixture, then top with the tomatoes and remaining cheddar.

6. Place in the oven and turn off the heat. Let stand until the cheese is melted, 2 to 3 minutes.

7. Serve with the sour cream and lettuce.

Beware of the Cookie Monster!

2008-05-05T13:55:00.000-07:00

My favorite type cookie of all time is Oatmeal Walnut Raisin! So of course I had to try my hand at baking some...and I'm soooo glad that I did because they were so yummy!

Oatmeal Walnut Raisin Cookies

Ingredients
1 cup butter, softened
1 cup packed light brown sugar
1/2 cup white sugar
2 eggs
2 teaspoons vanilla extract
1 3/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
3 cups quick-cooking oats
1 cup raisins
1 cup chopped walnuts

Directions
1. Preheat the oven to 325 degrees F (165 degrees C).
2. In a large bowl, cream together the butter, brown sugar, and white sugar until smooth.
3. Beat in eggs one at a time, then stir in vanilla.
4. Combine the flour, baking soda, and salt; stir into the creamed mixture until just blended.
5. Mix in the quick oats, walnuts, and butterscotch.
6. Drop by heaping spoonfuls onto ungreased baking sheets.
7. Bake for 12 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Sunday Brunch

2008-05-05T13:27:00.000-07:00

Chicken and Waffles anyone? Oddly enough, this dish is not very well-known. However, it has a rich history in the South. Read more about the dish's origin here.

For my meal, I used a waffle recipe from Emeril and fried a boneless, skinless chicken thigh to accompany the waffle. Delish!

Waffle Recipe
Source: Emeril Lagasse

2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt 4 large eggs, separated
2 tablespoons sugar
2 cups whole milk
4 tablespoons (1/2 stick) unsalted butter, melted
1/2 teaspoon vanilla extract
Nonstick cooking spray

1. Preheat a waffle iron according to the manufacturer's instructions.
2. Sift the flour, baking powder, and salt into a medium bowl and set aside.
3. In a second bowl, use a whisk to beat together the egg yolks and sugar until sugar has dissolved and eggs have turned a pale yellow.
4. Add the milk, melted butter, and vanilla extract and whisk to combine.
5. Add the flour mixture to the egg-milk mixture and whisk just until blended. Do not overmix!
6. In a third bowl, beat the egg whites with an electric mixer until soft peaks form, about 1 minute.
7. Using a rubber spatula, gently fold the egg whites into the waffle batter. Don't overmix!
8. Coat the waffle iron with nonstick cooking spray, if required, and pour enough batter in the iron to just cover waffle grid.
9. Close and cook as per manufacturer's instructions until golden brown, about 2 to 3 minutes. In checking for doneness, open the waffle iron carefully and watch out for steam. Do not open the waffle iron, though, for at least 1 minute.
10. Repeat cooking with remaining batter. When each waffle is done, remove using either tongs or a fork.

Breakfast In Bed Anyone?

2008-05-05T13:18:00.000-07:00

This was the first breakfast meal I cooked in our new house. Mmm, buttermilk pancakes, bacon, link sausage, and eggs. Just excuse the overly brown half-pancake on the top. :)

And of course it's all about the presentation! Lovely breakfast for two on a quiet Saturday morning. Gotta love it! =)

Date Night Meal

2008-05-02T13:10:00.000-07:00

For our first date night in our new house, I wanted to make a romantic Italian dish featuring a savory sauce and fresh herbs and spices. So I found this recipe on the Food Network site. It was quite a hit with the hubby!

Tomato Herb Chicken
Recipe by: Gina Neely

2 tablespoons olive oil
6 chicken thighs, skinless
1 teaspoons salt
1/2 teaspoons pepper
1 medium onion, sliced
1 cup chicken stock
1/2 cup white wine
1 (14.5-ounce) can crushed tomatoes in thick puree
1 teaspoon dried thyme
1/2 tablespoon dried rosemary
1 tablespoon lemon-pepper
Hot buttered rice
2 tablespoons chopped fresh parsley leaves

1. Heat the oil in a 12-inch skillet over medium-high heat.

2. Pat chicken dry with a paper towel and season with salt and pepper. Brown the chicken, meat-side down first, and turning once, about 4 minutes on each side. Transfer to a plate to reserve.

3. Pour off all but 1 tablespoon of oil from the pan.

4. Add onion to the pan and sauté until tender, roughly 3 minutes.

5. Add the stock and wine and stir, scrapping any brown bits off the bottom of the pan. Turn heat to high and reduce by half, about 3 minutes.

6. Pour in the crushed tomatoes and add the dried herbs and lemon pepper.

7. Add the chicken thighs back in. Cover and cook on medium low for 40 minutes.

8. Remove chicken from liquid and serve on hot buttered rice. Ladle the sauce on top and garnish with fresh chopped parsley.

Notes: I made this dish with Fettucini noodles instead of buttered rice.

Welcome to My Virtual Kitchen!

2008-05-02T12:21:00.000-07:00

Being a new wife has brought about many new and exciting elements in my life. We recently moved into our first house and my "domestic diva-ness" has kicked into high gear! So, because of my newly found passion and excitement for cooking, I've decided to chronicle my first year in the kitchen as a new wife.

Because I'm still learning my way around the kitchen and getting a feel for my likes and dislikes, I don't have too many custom recipes of my own just yet. So I'll mostly be trying recipes that I've found here and there online, on tv, or through friends and family. Nevertheless, I'll still enjoy every minute I spend cooking up my delectable dishes! =)