Tuesday, April 30, 2013

Vidalia Onion Cornbread

  • 1/4 cup (1/2 stick) butter
  • 1 large Vidalia onion, chopped
  • 1 (8-ounce) package cornbread/muffin mix
  • 1 egg, beaten
  • 1/3 cup whole milk
  • 1 cup sour cream
  • 1 cup grated sharp Cheddar, divided
  • 1/4 teaspoon salt

1.  Preheat the oven to 450 degrees.
2.  Spray an 8-inch square baking pan with vegetable oil cooking spray.
3.  In a medium saucepan, melt the butter and saute the onion until tender, but not browned, for about 3 minutes. Remove the pan from the heat and add the muffin mix, egg, milk, sour cream, 1/2 cup of the cheese, and the salt.
4.  Stir to combine. Pour into the prepared pan and top with the remaining 1/2 cup cheese.
5.  Bake for 30 minutes, until set and a toothpick inserted into the center of the cornbread comes out clean.
6.  Allow to cool slightly before cutting into squares.

Monday, April 29, 2013

Oven Tacos

· 2 pounds ground beef (or turkey/chicken)
· 1 small onion diced
· 1 small can diced green chilies
· 1 recipe for Homemade taco seasoning (below) or 1 package of taco seasoning
· 1 (8 ounce) can low sodium tomato sauce
· 1 (16 ounce) can fat free refried beans
· 2 cups shredded reduced fat Colby-jack cheese
· 18-20 hard taco shells
· Optional garnishes – shredded lettuce, diced tomatoes, salsa, guacamole, sour cream, olives

1.  Preheat the oven to 400 degrees.
2.  In a large skillet brown ground beef and onion over medium-high heat. Drain off any excess liquid.
3.  Return to pan, add chilies, taco seasoning, tomato sauce, and refried beans. Mix well and cook for a few minutes if mixture seems runny.
4.  Spoon the taco meat mixture into the taco shells and place into a 9 x 13 inch baking dish, standing up. Sprinkle cheese over the top of the taco meat in each shell.
5.  Place into the oven and bake at 400 degrees for 10-12 minutes or until the cheese has melted and the tacos are heated through.
6.  Remove from the oven and top with any optional condiments for serving.

Taco Seasoning Ingredients:
· 1 tablespoon chili powder
· 1/4 teaspoon garlic powder
· 1/4 teaspoon onion powder
· 1/4 teaspoon crushed red pepper flakes
· 1/4 teaspoon dried oregano
· 1/2 teaspoon paprika
· 1 1/2 teaspoons ground cumin
· 1 teaspoon sea salt
· 1 teaspoon black pepper

Taco Seasoning Directions:
1.  In a small bowl, mix all together.

Friday, April 26, 2013

Buttermilk Pie

· 3 eggs, beaten 
· ½ cup butter, softened 
· 1 ½ cups white sugar 
· 3 Tablespoons all-purpose flour 
· 1 cup buttermilk · 1 teaspoon vanilla 
· 1 Tablespoon fresh lemon juice 
· 1/8 Tablespoon cinnamon 
· 1 9-inch deep dish pie crust

1. Preheat oven to 350 degrees.
2. Beat eggs until frothy; add butter, sugar and flour. Beat until smooth.
3. Stir in buttermilk, vanilla, lemon juice and cinnamon; pour into pie shell.
4. Bake for 40 to 60 minutes, or until center is firm.

Thursday, April 25, 2013

Kickin' Chicken and Vidalia Onion Pizza

You're gonna love this ....

  • ¼ cup olive oil 
  • 1 Vidalia onion, thinly sliced 
  • 1/3 each: red, yellow, and green pepper, finely chopped 
  • 1 large clove garlic, minced 
  • 2 cups shredded grilled chicken 
  • ½ teaspoon southwestern seasoning or chili powder 
  • 12 inch pizza crust 
  • 1 tablespoon each: finely chopped rosemary, oregano and thyme 
  • 1 cup barbeque sauce 
  • 1 cup shredded mozzarella cheese 

1.  Heat oil in large, heavy skillet over medium-low heat. Add sliced Vidalia onion, peppers and garlic. Sauté just until onions are golden, about 5 minutes.
2.  Sprinkle grilled chicken with seasoning, mix well and set aside.
3.  Place pizza crust on pizza pan or baking sheet. Brush crust with oil from skillet. Sprinkle herbs over top.
4.  Spoon barbeque sauce over herbs.
5.  Top with Vidalia onion and pepper mixture. Add shredded chicken and top with mozzarella cheese.
6.  Bake at 400 degrees for 10-12 minutes or until crust is heated through and crisp.

Wednesday, April 24, 2013

Broccoli, Grape and Pasta Salad

· 1 cup chopped pecans
· 1/2 (16-oz.) package bow-tie pasta
· 1 pound fresh broccoli
· 1 cup mayonnaise
· 1/3 cup sugar
· 1/3 cup diced red onion
· 1/3 cup red wine vinegar
· 1 teaspoon salt
· 2 cups seedless red grapes, halved
· 8 cooked bacon slices, crumbled

1. Preheat oven to 350°.
2. Bake pecans in a single layer in a shallow pan 5 to 7 minutes or until lightly toasted and fragrant, stirring halfway through.
3. Prepare pasta according to package directions.
4. Meanwhile, cut broccoli florets from stems, and separate florets into small pieces using tip of a paring knife. Peel away tough outer layer of stems, and finely chop stems.
5. Whisk together mayonnaise and next 4 ingredients in a large bowl; add broccoli, hot cooked pasta, and grapes, and stir to coat.
6. Cover and chill 3 hours.
7. Stir bacon and pecans into salad just before serving.

Tuesday, April 23, 2013

For the love of the Vidalia

So some things in life come around once in a lifetime ... true love, birth of your first child, a trip to the Swiss Alps, a Super Bowl ticket, Georgia winning the SEC.  Well okay, some things we are blessed to experience more than once in a lifetime.  Some once a year in the spring and yes, friends, it's that time again!   What we've all been waiting for ...(cue the drum roll please)  the arrival of the first crops of the Vidalia Onion straight from the fields of Toombs County, Georgia!  I, for one, am extremely excited when I hear that those big beautiful onions have arrived at J&J Foods!  Woohoo!  Over the next couple of weeks,  I'll be posting some great recipes using those beauties!  After all, they are the state vegetable of Georgia.  So let's have some Southern pride and eat a Vidalia today!  They won't last long...

Vidalia Onion Casserole

5 medium Vidalia onions, sliced
1 stick butter
1 stack of Ritz Crackers, crumbled
Grated Parmesan Cheese

1. Preheat oven to 325 degrees.
2. Melt butter and sauté onions until limp, not brown.
3. Place half of onions in a 9x13 casserole dish; sprinkle generously with Parmesan cheese. Top with ½ of Ritz crackers.
4. Repeat layers.
5. Bake at until brown about 20 minutes.

Serves 6-8.  Enjoy! 

Monday, April 22, 2013

Grilled Rosemary Pork Chops

· 1 cups reduced-sodium soy sauce
· 1 cup water
· 6 tablespoons brown sugar
· 2 tablespoons dried rosemary, crushed
· 4 boneless pork chops

1. Whisk together the soy sauce, water, brown sugar, and rosemary in a bowl, and pour 1/2 of the marinade into a resealable plastic bag. 

2. Add the pork chops, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for at least 3 hours. Set the remaining marinade aside.
3. Preheat an outdoor grill for medium heat, and lightly oil the grate. Remove the pork chops from the marinade, and shake off excess. Discard the remaining marinade.
4. Place pork chops on the grill and cook until the pork is no longer pink in the center, brushing occasionally with the reserved marinade, 4 to 5 minutes on each side. An instant-read thermometer inserted into the center should read 145 degrees.

Friday, April 19, 2013

Key Lime Cream Cheese Crumble Cake

Ingredients for the Base:
· 1 box Betty Crocker® SuperMoist® vanilla cake mix, reserving 1 cup for topping
· 1/2 cup butter, melted
· 1 egg

Ingredients for Filling:
· 1 package (8 ounce) cream cheese, softened
· 1 can (14 ounce) sweetened condensed milk (not evaporated)
· 3/4 cup Key lime juice
· 2 eggs, beaten

Ingredients for the Topping:
· Reserved 1 cup cake mix
· 1 cup chopped pecans, walnuts or combination of both
· 3 tablespoons butter, softened
· Powdered sugar for garnish

1. Heat oven to 350°F. Spray 13x9-inch pan with cooking spray.
2. In small bowl, reserve 1 cup of the dry cake mix for the topping; set aside.
3. In medium bowl, mix remaining cake mix, 1/2 cup melted butter and 1 egg until well combined. Press in bottom of pan; set aside.
4. In large bowl, beat cream cheese, sweetened condensed milk, lime juice and 2 eggs with electric mixer on medium speed until smooth. Pour filling evenly over base in pan.
5. With fork, mix reserved cake mix with pecans and 3 tablespoons softened butter until crumbly. Sprinkle evenly over filling.
6. Bake about 45 minutes or until golden brown. Cool in pan at least 20 minutes.
7. Before serving, sprinkle individual servings with powdered sugar.

Wednesday, April 17, 2013

Zucchini Parmesan Crisps with Basil Dipping Sauce

Ingredients for Zucchini Parmesan Crisps:
· Cooking spray 
· 2 medium zucchini (about 1 pound total) 
· 1 tablespoon olive oil 
· 1/4 cup freshly grated Parmesan (heaping) 
· 1/4 cup panko crumbs (heaping) 
· 1/8 teaspoon sea salt 
· Freshly ground black pepper

Ingredients for Dipping Sauce:
· 1/2 cup Sour Cream
· 3 tablespoons mayonnaise
· 3 tablespoons fresh basil, chopped
· 1 scallion, chopped
· 1/2 clove garlic
· 1/2 teaspoon Worcestershire sauce

1. Preheat the oven to 450 degrees. Coat a baking sheet with cooking spray.
2. Slice the zucchini into 1/4-inch thick rounds.
3. In a medium bowl, toss the zucchini with oil.
4. In a small bowl, combine the Parmesan, panko crumbs, salt, and a few turns of pepper. Dip each round into the Parmesan mixture, coating it evenly on both sides, pressing the coating on to stick, and place in a single layer on the prepared baking sheet.
5. Bake the zucchini rounds until browned and crisp, 25 to 30 minutes.
6. Remove with spatula. Serve immediately with Dipping Sauce.
7. To make sauce, to sauce ingredients in the food processor and pulse a couple of times.

Monday, April 15, 2013

Pineapple Glazed Chicken with Jalapeno Salsa

  • ¾ cup pineapple juice 
  • 6 tablespoons brown sugar 
  • 2 tablespoon yellow mustard
  • 3/4 cup 1/4-inch cubes fresh pineapple 
  • 3 tablespoons finely diced red bell pepper 
  • 3 tablespoons chopped fresh cilantro 
  • 1 1/2 tablespoons finely chopped red onion
  • 1 1/2 tablespoons canned sliced jalapenos, drained, coarsely chopped
  • 4 skinless, boneless chicken breast halves  
1. Preheat oven to 400°F.  
2. Bring pineapple juice, brown sugar, and mustard to boil in small saucepan, stirring to dissolve sugar. Boil until glaze has thickened slightly, about 1 minute. Season with salt and pepper.
3. For Salsa: Mix pineapple, red pepper, cilantro, onion, and jalapenos in medium bowl. Season with salt and pepper.  
4. Line baking sheet with foil. Place chicken on sheet and brush with glaze.
5. Bake 15 minutes. Brush again with glaze, then broil until cooked through and golden, watching closely to avoid burning, about 5 minutes longer. Let rest 5 minutes.
6. Spoon salsa over chicken and serve.

Friday, April 12, 2013

Cinnamon Roll Bundt Cake

· 1 box of white cake mix
· 2 small boxes of instant vanilla pudding
· 1/2 cup vegetable oil
· 1 1/4 cups water
· 4 eggs
· 4 tablespoons cinnamon (divided)
· 1 cup brown sugar
· 2 cups powdered sugar
· 2-4 tablespoons milk

1. Preheat oven to 350 degrees.
2. Grease and flour a 10 inch Bundt pan. 
3. In mixing bowl, combine cake mix, puddings, oil, water, eggs, and 2 tablespoons cinnamon with electric mixer. Pour half of the batter into your prepared Bundt pan.
4. In a small bowl, combine brown sugar and remaining 2 tablespoons cinnamon. Sprinkle brown sugar mixture over cake batter in pan.
5. Pour remaining cake batter on top of brown sugar mixture.
6. Bake 40-45 minutes or until toothpick inserted comes out clean.
7. Let cake rest on counter in pan 10 minutes. Then, invert cake onto serving plate to finish cooling.
8. In a small bowl, combine powdered sugar and milk to form a glaze. Add more powdered sugar if it's too runny and more milk if it's too thick. Drizzle glaze over cooled cake.

Thursday, April 11, 2013

Italian Beef Sandwiches

Okay, can you stand one more? I've made this Italian Beef recipe for my family for more than 20 years. I've had friends and family request it; taken it on picnics; and fixed it for a group of hungry teenage boys more times than I can count. It's always a hit. Add a little bowl of au jus next to it for dipping; maybe some potato salad and some baked beans and you're good to go! 

Italian Beef Sandwiches:

3 pound Sirloin Tip Roast
2 packages Au Jus dry mix
2 packages brown gravy with mushrooms dry mix
1 package Italian salad dressing dry mix
Hoagie rolls
Optional: Mayonnaise, Mustard

1. Place roast in greased slow cooker. Add 1 cup water.
2. Sprinkle 1 package au jus dry mix, 2 packages of brown gravy mix and 1 pack Italian dressing mix on top of roast.
3. Cook on low for 8 hours.
4. Slice meat into thin slices.
5. Serve on hoagie rolls with mayonnaise and mustard.
6. Prepare additional Au Jus mix for dipping.

Wednesday, April 10, 2013

Corn Casserole

If you've been to any pot luck in the South, you've had this dish. Or if you've eaten with the Wiley family more than a couple times, you've had this dish. This could not be easier and oh my goodness, at the delicious. This, my friends, is a keeper.

Corn Casserole:

1 (15 1/4-ounce) can whole kernel corn, drained
1 (14 3/4-ounce) can cream-style corn
1 (8-ounce) package corn muffin mix (recommended: Jiffy)
1 cup sour cream
1/2 cup (1 stick) butter, melted
1 to 1 1/2 cups shredded Cheddar

1. Preheat oven to 350 degrees.
2. In a large bowl, stir together the 2 cans of corn, corn muffin mix, sour cream, and melted butter.
3. Pour into a greased 9 by 13-inch casserole dish. Bake for 45 minutes, or until golden brown.
4. Remove from oven and top with Cheddar.
5. Return to oven for 5 to 10 minutes, or until cheese is melted.
6. Let stand for at least 5 minutes and then serve warm.

Tuesday, April 9, 2013

Fabulous Fruit Salad

Okay, I couldn't stand that y'all would just have three of my favorites this week. I had to add another favorite or two. So here goes, one of my favorite fruit salad recipes. And yes, it is fabulous.

Fabulous Fruit Salad:

1 red apple, cored and peeled
1 Granny Smith apple, cored and peeled
2 small cans or 1 large can mandarin oranges, drained
2 stalks celery, chopped
½ cup dried cranberries
½ cup chopped pecans, toasted
1 (8 ounce) container nonfat lemon yogurt

1. In a large bowl, combine all ingredients.
3. Chill at least 2 hours. Serve cold.

Monday, April 8, 2013

Cashew Chicken Casserole

So when I started pondering the recipes for this week I thought about a conversation that I had with Emily earlier in the week. She was asking about the Corn Casserole recipe that I had made for Easter lunch last week. We couldn't find this recipe anywhere in the almost three years worth of What's for Supper Recipes archives which I found hard to believe but nonetheless, it was true. Usually I pick a theme for the week like Easter or Final Four Food, etc., but for this week, I wanted to pull out a few recipes that I just plain ole love to cook. So without further ado, today's is an "oldy but goodie;" followed by the Corn Casserole on Wednesday and oh my word, Cinnamon Roll Bundt Cake on Friday. It's a good line-up folks. Stay tuned you might see a couple more favorites this week. 

Cashew Chicken Casserole:

2 cups uncooked elbow macaroni 
3 cups cubed cooked chicken
½ cup cubed cheddar cheese
1 small onion, chopped
1/2 cup chopped celery
1/2 cup chopped green pepper
1 can (8 ounces) sliced water chestnuts, drained
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 1/3 cups milk
1 can (14-1/2 ounces) chicken broth
1/4 cup butter, melted
2/3 cup crushed butter crackers like Ritz (about 20 crackers)
3/4 cup cashew halves

1. In a greased 13-in. x 9-in. baking dish, layer the first seven ingredients in the order listed.
2. In a large bowl, combine the soups, milk and broth. Pour over water chestnuts.
3. Cover and refrigerate overnight.
4. Toss butter and cracker crumbs; sprinkle over casserole. Top with cashews.
5.  Bake, uncovered, at 350° for 35-40 minutes or until macaroni is tender.
Yield: 6 servings.

Friday, April 5, 2013

Brownies with Coconut Frosting

Ingredients for brownies:

  • Cooking spray 
  • 2 ounces unsweetened baking chocolate 
  • 1/3 cup solid vegetable shortening, such as Crisco 
  • 2 large eggs 
  • 1 cup sugar 
  • 2/3 cup all-purpose flour 
  • 1/2 teaspoon baking powder 
  • 1/2 teaspoon salt 
  • 1 cup chopped pecans 
  • 1 teaspoon vanilla extract 
  • Coconut Frosting, recipe follows 
Ingredients for Coconut Frosting: 
  • 1 cup evaporated milk 
  • 1 cup sugar 
  • 4 egg yolks 
  • 1/2 cup butter (1 stick) 
  • 10 ounces fresh or frozen grated coconut, thawed 
  • 1 1/2 cups nuts (pecans, walnuts or almonds), finely chopped 
  • 1 teaspoon vanilla extract 
Directions for Brownies:
1. Preheat the oven to 350 degrees F. Spray or grease the bottom of an 8"-by-8"-by-2" pan.
2. Melt the chocolate with the shortening in the microwave or over a double boiler. Cool slightly.
3. In a mixing bowl, beat the eggs well. Add the sugar and combine thoroughly, then stir the chocolate mixture.
4. Sift the flour together with the baking powder and salt, and stir into the flour mixture. Stir in the pecans and vanilla extract.
5. Spread the batter evenly in the prepared pan. Bake until a toothpick inserted in the center comes out clean, 25 to 30 minutes.
6. Cool in pan for 5 minutes and cut into squares. These are delicious warm or cold.
7. Spread with Coconut Frosting.

Directions for Coconut Frosting:
1. Combine the evaporated milk, sugar and egg yolks in a saucepan. Stir with a wire whisk until the yolks are fully incorporated.
2. Add the butter, melt, and bring to a simmer.
3. Cook until the mixture thickens, 12 to 15 minutes, stirring constantly. Add the coconut, nuts and vanilla extract and let cool.  Yield: 4 cups.

Wednesday, April 3, 2013

Mississippi Comeback Sauce


  • 1/4 cup of olive oil 
  • 1/4 cup of chili sauce 
  • 1/4 cup of ketchup 
  • 1 tablespoon of Worcestershire sauce 
  • 1 teaspoon of spicy mustard 
  • 1 cup of mayonnaise 
  • 8 turns of the pepper grinder 
  • Couple dashes of hot sauce 
  • 1/4 teaspoon of Cajun seasoning 
  • 1/2 teaspoon of onion powder 
  • 1/2 teaspoon of garlic powder 
  • The juice of 1/2 of a lemon 

1. Put all of the ingredients in a blender and process until well mixed.
2. Store in fridge.
3. Use on everything - fried, grilled or baked meats; grilled, fried or baked seafood, (especially crab cakes and lobster rolls); smoked poultry; french fries or pan fried potatoes and onions; fried and raw vegetables; sandwiches; salads; etc.

Tuesday, April 2, 2013

It's All about the Roux

I'm not a patient person. It simply isn't one of my gifts. So when I decided to make a roux for a gumbo I was making, instead of reading or studying about it, I called an expert. See I have a friend whose Louisiana roots run deep and I knew she loved to cook, so obviously she was my go-to girl. Within minutes she had asked me all the pertinent questions like: what kind of pan are you using? (iron skillet - got that right); what ingredients are you using? (butter and flour - got that right too); and does your schedule allow for standing at the stove for the next 15 or 20 minutes constantly stirring the said roux? Hmmm...okay. This is a must apparently so it doesn't burn but turns a beautiful brown color. Well, I was already committed to my roux so I wasn't going to abandon it now so yes, I'll take the challenge. And by gum(bo), it worked! So if you love a good gumbo, you must know your roux. Here are a few tips. 

If you are a beginner at roux start out with a half flour, half oil or butter mixture. The more oil you use the less likely it will burn too fast. As you get better at it you can use less oil. Add the oil and flour to the pot and set the fire on medium. Some of the best roux were made in a cast iron pot or cast iron skillet. 

Using a spatula, stir the roux scraping the entire bottom of the pot every time. Using a spatula allows you to move all of the mixture around and you don't have to make more than a few passes to do it. Stir the mixture every 15 seconds or so. The roux will bubble at first then will get smooth as it cooks. 

WARNING: Don't be tempted to walk away and do something else, if the roux burns at any point during the process, it is no good. Once the roux has turned a medium brown lower the fire just a little. Keep stirring as you were before. You will notice with each stirring the roux gets a tiny bit more brown. Actually, it was easier than I thought and that gumbo sure was good. 

By the way, if you're a Southern Living Magazine reader, there’s a great article in the February issue about this very subject.

Monday, April 1, 2013

Buffalo Chicken Sliders

Ingredients for Blue Cheese Sauce: 
  • 1 cup mayonnaise 
  • 1/2 cup crumbled blue cheese 
  • 1/3 cup chopped celery 
  • 2 tablespoons white vinegar 
  • 1/4 teaspoon salt 
  • 1/4 teaspoon ground black pepper 

Ingredients for Chicken:
  • Peanut oil, for frying 
  • 3 eggs 
  • 1/2 cup hot sauce 
  • 1/2 pound boneless chicken breasts tenders, pounded to 1/2-inch thickness 
  • Pinch salt 
  • Pinch freshly ground black pepper 
  • 2 cups self-rising flour 
  • 12 slider buns 
  • 12 slices tomato, optional 
  • 12 lettuce leaves, optional 

Directions for Sauce:
1. In a medium bowl, combine the mayonnaise, blue cheese, celery, vinegar, salt, and pepper in a medium-sized bowl.
2. Cover and refrigerate until ready to serve.

Directions for Chicken:
1. In a deep-fryer, electric skillet or heavy-bottomed pot, heat enough peanut oil to come halfway up the sides of the pot, to 350 degrees F.
2. In a medium-size bowl, beat the eggs with the hot sauce.
3. Season the chicken with salt and pepper, to taste. Dip the chicken in the egg mixture and then coat in flour. Fry the chicken for 6 to 8 minutes.
4. Toss the chicken into the blue cheese sauce.
5. Put 1 piece of chicken on the bottom half of each bun. Top with tomato and lettuce, if desired.
6. Cover with the bun tops and serve immediately.