Category: Recipes

Southern Potato Salad


I lived in the South (Georgia) for many years and loved so many things about it. One was the people/friends that I made, whom I found to be truly down-to-earth and caring folks. Second… some of their delicious “southern” dishes. Southern Potato Salad, to me, is THE best and is the only kind that I’ll have now. I realize that everyone has their favorite kind of potato salad, but from the rave reviews I received at work this week when I brought this dish in, I’d recommend giving it a try.  This recipe serves 4, so if you need more, just double the ingredients.

Ingredients

  • 4 potatoes (I recommend Yukon Gold for their creamy & buttery texture)
  • 4 large eggs
  • 1/2 stalk celery, chopped
  • 1/4 cup sweet relish
  • 1 clove garlic, minced
  • 2 tbsp prepared mustard (yellow or Dijon)
  • 1/2 cup mayonnaise (use regular, low-fat or fat-free)
  • 1 tbsp cider vinegar (white vinegar can be substituted)
  • 2 tbsp sugar
  • 2 tbsp minced onion (optional)
  • Salt and pepper to taste
  • Paprika

Directions

  1. Bring a large pot of salted water to a boil. Add peeled potatoes & cook until tender but still firm, about 15-20 minutes; drain & chop into cubes.
  2. Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water; peel and chop.
  3. In a large bowl, combine eggs, celery, sweet relish, garlic, mustard, mayo, vinegar, sugar and salt and pepper. Mix well, then add potatoes and toss gently. Chill for 2 hours before serving, sprinkle with paprika.

Raspberry Poke Cake


This is an easy and absolutely delicious cake to make for the holidays. The jello/gelatin makes it incredibly moist and flavorful! You can switch out the raspberry mix with strawberry or whatever flavor suits your fancy.

Original recipe courtesy of Betty Crocker

 

 

 

 

 

 

Ingredients

  • 1 box Betty Crocker SuperMoist Vanilla cake mix (or white cake mix)
  • Water, vegetable oil and eggs called for on cake mix box
  • 1 box (4-serving size) raspberry-flavored gelatin
  • 1 cup boiling water
  • 1/2 cup cold water
  • 1 container Betty Crocker cream cheese frosting (or thawed whipped cream topping)
  • Raspberries and/or blueberries (optional)

Directions

  1. Heat oven to 350F (or 325F for dark or nonstick pan).
  2. Spray bottom of pan with cooking spray; make and cool cake as directed on box for 13×9-inch pan
  3. Pierce cooled cake all over, but not all the way to the bottom, with fork (or use a skewer or handle of a wooden spoon).
  4. In a small bowl, stir gelatin and boiling water until smooth & dissolved; add in cold water.
  5. Pour liquid over cake carefully (I highly recommend using a turkey baster or spout measuring cup).
  6. Refrigerate 2-3 hours.
  7. Frost & garnish (if desired).
  8. Store covered in refrigerator.

Note: to make this even more festive for the 4th of July, Labor Day and/or Memorial Day, use berries to design an American flag on top of frosting RIGHT before serving (putting the raspberries or strawberries on way beforehand will result in the juice bleeding with the frosting).

Chocolate Scotcheroos


A scrumptious dessert with Rice Krispies, chocolate, peanut butter and butterscotch.

Before measuring the corn syrup, coat your measuring cup with cooking spray — the syrup will pour easily out of the cup.  

Recipe courtesy of Kellogg’s.

Ingredients

  • 1 cup light corn syrup
  • 1 cup sugar
  • 1 cup peanut butter
  • 6 cups Rice Krispies (or Cocoa Rice Krispies)
  • 1 cup semi-sweet chocolate morsels
  • 1 cup butterscotch chips (or peanut butter chips)

Directions

  1. Place corn syrup and sugar in 3-quart saucepan. Cook over medium heat, stirring frequently, until sugar dissolves and mixture begins to boil.
  2. Remove from heat. Stir in peanut butter and mix well.
  3. Add Rice Krispies cereal. Stir until well-coated.
  4. Press mixture into 13x9x2-inch pan coated with cooking spray. Set aside.
  5. Melt chocolate and butterscotch chips in 1-quart saucepan over low-heat, stirring constantly.
  6. Spread evenly over cereal mixture. Let stand until firm.
  7. Cut into 2×1 inch bars when cool.

Garlic-Thyme Burgers with Grilled Tomato


Here’s a nice alternative to spruce up the tradition burger. Very flavorful and easy to make.

Recipe courtesy of Cooking Light mag

Ingredients

  • 1  tbsp  chopped fresh thyme
  • 1/2  tsp  kosher salt
  • 1/4  tsp  freshly ground black pepper
  • 2  garlic cloves, minced
  • 1  lb  ground sirloin
  • 4  (1/2-inch-thick) slices beefsteak tomato
  • 1  tbsp Dijon mustard
  • 4  (2-ounce) Kaiser rolls or other sandwich rolls
  • 4  baby romaine lettuce leaves

Directions

  1.  Heat a grill pan over medium-high heat.
  2. Combine first 5 ingredients in a medium bowl. Divide mixture into 4 equal portions, shaping each into a 1/2-inch-thick patty.
  3. Add patties to pan; cook 4 minutes on each side or until desired degree of doneness.
  4. Remove patties from pan. Add tomato slices to pan; cook 1 minute on each side.
  5. Spread about 3/4 teaspoon mustard over bottom half of each roll; top each with 1 lettuce leaf, 1 patty, 1 tomato slice, and top half of roll.

Note: you can add a little low-sodium beef broth to the meat for juicier burgers

57 Sauce Marinated Grilled Shrimp


A super simple marinade for grilling your shrimp! Makes a lovely appetizer or a great meal.

Ingredients

  • 1/4 cup Heinz 57 sauce
  • 1 cup dry white wine
  • 1 cup extra-virgin olive oil
  • 1/4 cup freshly squeezed lemon juice
  • 3/4 cup fresh basil leaves, chopped
  • 24 jumbo shrimp, peeled and deveined

Directions

  1. In a medium bowl, whisky together Heinz 57 sauce, wine, oil, lemon juice and basil, until well mixed.
  2. Pour into resealable plastic storage bag. Add shrimp and seal tightly, turning until well coated.  Allow to marinate in refrigerator for up to 1 hour, turning occasionally.
  3. Preheat grill to medium.
  4. Remove shrimp from refrigerator, reserving the marinade and discarding the bag.
  5. Thread shrimp onto 4 skewers (metal or bamboo) and grill for 4 – 7 minutes, or until cooked through, turning often and basting with reserved marinade during the last 3 minutes of grilling.

Note: if you’re using bamboo skewers, let them soak in water for 30 minutes prior to grilling to avoid burning.

AMAZING Whiskey Grilled Baby Back Ribs


This recipe by Scott Hibbs (courtesy of Allrecipes.com), will be a show-stopper. It is a longer/slower process to make these, but the end result is that the meat will fall off of the bone and you’ll get some of the best ribs you’ve ever had!

Ingredients

  • 2 (2 lb) slabs baby back pork ribs
  • Coarsely ground black pepper
  • 1 tbsp ground red chile pepper
  • 2 1/4 tbsp vegetable oil
  • 1/2 cup minced onion
  • 1 1/2 cups water
  • 1/2 cup tomato paste
  • 1/2 cup white vinegar
  • 1/2 cup brown sugar
  • 2 1/2 tbsp honey
  • 2 tbsp Worcestershire sauce
  • 2 tsp salt
  • 1/4 tsp coarsely ground black pepper
  • 1/4 tsp liquid smoke flavoring
  • 2 tsp whiskey
  • 2 tsp garlic powder (or minced garlic)
  • 1/4 tsp paprika
  • 1/2 tsp onion powder
  • 1 tbsp dark molasses
  • 1/2 tbsp ground red chile pepper (chili powder can be substituted)

Directions

  1. Preheat oven to 300 degree F (150 degrees C).
  2. Cut each full rack of ribs in half, so that you have 4 half racks. Sprinkle salt and pepper (more pepper than salt), and 1 tablespoon chili pepper over meat. Wrap each half rack in aluminum foil. Bake for 2 1/2 hours.
  3. Meanwhile, heat oil in a medium saucepan over medium heat.
  4. Cook and stir the onions in oil for 5 minutes. Stir in water, tomato paste, vinegar, brown sugar, honey, and Worcestershire sauce. Season with 2 teaspoons salt, 1/4 teaspoon black pepper, liquid smoke, whiskey, garlic powder, paprika, onion powder, dark molasses, and 1/2 tablespoon ground chili pepper.
  5. Bring mixture to a boil, then reduce heat. Simmer for 1 1/4 hours, uncovered, or until sauce thickens.
  6. Remove from heat, and set sauce aside.
  7. Preheat an outdoor grill for high heat.
  8. Remove the ribs from the oven, and let stand 10 minutes. Remove the racks from the foil, and place on the grill.
  9. Grill the ribs for 3 to 4 minutes on each side. Brush sauce on the ribs while they’re grilling,  just before you serve them (adding it too early will burn it).

S’mores Brownies


I think the name says it all! Yum! While this recipe can be made entirely by scratch, I am going to give you the shorter/quicker/easier version so you can spend less time in the kitchen and more time outdoors enjoying summer & BBQ season.

Ingredients

  • 1/3 cup butter, melted
  • 1 1/2 cups crushed graham cracker crumbs
  • 1/4 cup sugar
  • 1 box Betty Crocker Original Supreme brownie mix (w/chocolate syrup pouch)
  • Water, vegetable oil and eggs, needed for brownie mix
  • 3 cups miniature marshmallows

Directions

  1. Preheat oven to 350F.
  2. For the crust, put graham crackers in a large Ziploc bag & crush them with a rolling-pin or skillet until they’re fine crumbs. You can also simplify this by purchasing a box of graham cracker crumbs.
  3. In a bowl, combine graham cracker crumbs, sugar and melted butter. Press the mixture into the bottom of a lightly greased, 8×8 inch baking dish.
  4. Bake the crust until slightly darkened & firm to touch, approx. 8-10 minutes.
  5. Remove crust from the oven & reduce temperature to 325F.
  6. Make the brownies according to box directions.
  7. Pour brownie batter over the graham cracker crust & bake 35-40 minutes, making sure not to overbake. Note: a toothpick stuck into the brownie will not some out clean when done cooking. You want to have a center that’s texture is similar to fudge.
  8. Remove the brownies from the oven & allow to cool before topping with marshmallows. Note: this is a good time to cut the brownies, as it can get a bit messy with the melted marshmallows.
  9. Set oven to broil & carefully position rack about 6 inches from the broiler.
  10. Top brownies with marshmallows (use more if you like) and heat 20-30 seconds until marshmallows are golden brown. Watch very carefully as it can go quick & you want to avoid burning.

Hawaiian Shrimp Kabobs/Skewers


If you’ve seen some of my other recipes/posts, then you know that I thoroughly enjoy (okay, love) sauces that are on the sweet-side. Don’t get me wrong, I do like to have a spicy sauce or dish every now and again, and will post some recipes soon that have some fire, in hopes to try to please everyone’s taste buds. But, if you’re like me, and enjoy “Hawaiian-type” dishes, then you’re going to absolutely love this one!

Ingredients

  • 1 can (6 oz) pineapple juice
  • 1/3 cup packed brown sugar
  • 4 tsp cornstarch
  • 1 tbsp rice vinegar
  • 1 tbsp reduced-sodium soy sauce
  • 1 clove garlic, minced
  • 1/4 tsp ground ginger
  • 1 medium-size green, yellow or orange bell pepper
  • 1 medium-size red bell pepper
  • 1 medium sweet onion
  • 1 cup fresh pineapple chunks
  • 1 lb raw large shrimp, peeled & deveined

Directions

  1. For the sauce, combine juice, sugar, cornstarch, vinegar, soy sauce, garlic and ginger in saucepan. Cook over medium-high heat until mixture comes to a boil and thickens, stirring frequently; set aside.
  2. Preheat broiler. Cut peppers and onions into 1″ squares, then thread peppers, onions, pineapple and shrimp onto 10 metal skewers (if using bamboo, make sure to soak them for 30 minutes to avoid burning). Place kabobs in large glass baking dish and brush reserved sauce over each kabob.
  3. Spray rack of broiler pan with nonstick cooking spray (or lay down a sheet of heavy-duty aluminum foil). Place kabobs on rack.
  4. Broil, 3-4″ from heat, for 4-5 minutes. Turn and brush with sauce.
  5. Broil another 4-5 minutes, or until shrimp turn pink & opaque (and to your desired donesness).

Quinoa


Quinoa (pronounced keen-wa) is a grain that comes from the Andes Mountains of South America. Quinoa’s origins are truly ancient. It was one of  the three staple foods, along with corn and potatoes, of the Inca civilization. Quinoa was known then, and still is known, with respect, as the mother grain. It is often called the “Supergrain of the Future.” Quinoa contains all eight essential amino acids and more protein than any other grain; an average of 16.2  percent, compared with 7.5 percent for rice, 9.9 percent for millet, and 14 percent for wheat. It looks like a grain and is often regarded as a whole grain even though it is actually the seed of a plant that is related to spinach. Quinoa is also low in fat and a good source of other nutrients such as calcium. As quinoa is free from gluten, it makes an ideal alternative for people who eat a gluten-free diet. Quinoa is naturally high in fiber and this is a useful addition to most diets. It is has many uses, like breakfast cereal, as a substitution for rice or in combination dishes such as pilaf, to name a few.

Cooking Instructions:

Quinoa should be rinsed thoroughly before cooking to remove any powdery residue. Place grain in a fine strainer and hold under cold running water until water runs clear; drain well.

To cook, use 2 cups liquid per 1 cup of quinoa. Combine liquid & quinoa in a medium saucepan, bring to a boil, reduce to a simmer, cover & cook until the grains are translucent and the germ has spiraled out from each grain. About 15 minutes.

I add some salt, pepper and garlic to the water prior to boiling for additional flavor.

Glazed Beef Tenderloin (with Herbed New Potatoes)


This is, by far, my favorite recipe for beef tenderloin (filet mignon) that I’ve been making for years. The marinade is extremely simple, yet so very tasty.

Ingredients

  • 1/3 cup steak sauce
  • 1 1/2 tbsp packed brown sugar
  • 2 tbsp minced garlic or 1 tbsp garlic powder (optional)
  • 4 beef tenderloin steaks, about 1 inch thick
  • 8 small new potatoes (1 lb), cut lengthwise in half
  • 2 tbsp water
  • Cooking spray
  • 1 tsp chopped fresh or 1/4 tsp dried rosemary leaves, crumbled
  • 1 tsp chopped fresh or 1/4 tsp dried thyme leaves
  • 1/4 tsp paprika
  • 1/2 tsp salt
  • 1/4 tsp pepper

Directions

  1. In shallow glass or plastic dish, mix steak sauce, brown sugar & garlic; reserve 2 tablespoons sauce.
  2. Add beef to remaining sauce (about 1/4 cup); turn to coat.
  3. Cover and refrigerate, turning beef 2 or 3 times, at least 1 hour but no longer than 24 hours.
  4. Heat gas or charcoal grill.
  5. In 2-quart microwavable casserole, place potatoes and water; cover.
  6. Microwave on high 3 to 5 minutes or until potatoes are just tender.
  7. Place potatoes on sheet of heavy-duty foil.
  8. Spray potatoes with cooking spray; sprinkle with rosemary, thyme and paprika. Wrap securely in foil.
  9. When grill is heated, place beef and packet of potatoes on gas grill over medium heat or on charcoal grill over medium coals; cover grill.
  10. Cook 7 minutes. Turn beef and potatoes; brush reserved sauce over beef. Cover and grill about 6 to 8 minutes longer for medium beef doneness; remove from heat.
  11. Sprinkle salt and pepper over potatoes.