All Cheesed Up Artichoke Quesadillas

Welcome back to the All Things Southern kitchen folks. Here’s the thing. I had plates spinning around my head and I needed to cook supper early so I could take something to the parents so I started snooping around the fridge and pantry. The first thing I realized is that I had a recipe of my All Cheesed Up Artichoke Dip in the fridge that I had made the night before. Hmmm….

“All Cheesed Up Artichoke Quesadillas”

1 8 ounce cream cheese
1/2 cup mayo
14 ounces marinated artichoke hearts
3 green onions diced
1 cup Monterey jack cheese
5 ounce package of Frigo’s 3 Cheese Italian (grated Parmesan, Asiago, and Romano)
Dash of hot sauce
Salt and pepper

A further scan of supplies revealed that I had some fresh tortillas, and some frozen chicken. (Do you feel the suspense mounting? This is like Cutthroat Kitchen without the weird stuff!) Well, I seasoned that chicken up with Cajun seasonings, salt and pepper, and Worcestershire sauce and slid it in the oven to bake. Then, I deboned it, shredded it, and stirred it into my cheese dip before rolling it in the tortillas. TA DA! Just like that we had Cheesy Chicken and Artichoke Enchiladas.

(The image is of my All Cheesed Up Artichoke Dip itself, the quesadillas were gone before I thought to snap a pic!)

cheesyartichoke

All I had to do was pop ’em in the oven to heat them through and through. The quesadillas were a hit with the beloved hubby and my parents. So, folks, here’s the deal. Take this handy dandy idea, click here to find my All Cheesed Up Artichoke Dip and enjoy it both ways! It’s good eating, from the All Things Southern kitchen to yours~

Hugs, Shellie

Frozen in Dixie

With the temps reach blistering highs and the humidity so thick every trip outdoors feels like one is going out for a swim, it’s time for a good ice cream recipe, amen? This dish is actually feature in my first humor book, “Suck Your Stomach In and Put Some Color On” but I was whipping it up for my Pokeno group the other evening when I realized that I couldn’t find a record of sharing it with y’all.  I’m here to correct that.

frozenindixie

“Frozen in Dixie”

2 cups graham cracker crumbs
1 and ½ stick butter
½ cup sugar
1 small pkg. semi-sweet chocolate chips
1 can Pet evaporated milk
1 small bag miniature marshmallows
½ gallon vanilla ice cream
chopped pecans or nuts of your choice

We’ll begin by taking 2 cups of graham cracker crumbs and combining them with a stick and a half of butter and a ½ cup of sugar in the bottom of a 9×13 glass dish. Once the butter is incorporated, we’ll press the mixture across the bottom of our dish like a crust.

Now, we’ll mix together 1 can Pet evaporated milk, 1 small bag mini marshmallows and 1 small bag of semi-sweet chocolate chips, stirring well until it’s all melted. Then we’ll pour this on top of the crumb mixture. That’s the second layer, and you’re almost done!

We’ll spread a half-gallon of softened vanilla ice cream over the top of and sprinkle it with chopped pecans before freezing. Dish into bowls for a refreshing after dinner treat. Your family will love ‘ya for it. Enjoy my Frozen in Dixie dessert, y’all. It’s good eating, from the All Things Southern kitchen to yours~

 

Roasted Potatoes and Onions with Fresh Herbs

Hello folks and welcome back to the All Things Southern kitchen! So, I’ve been working on my new cookbook/memoir Hungry is a Mighty Fine Sauce. It is scheduled to be released October 2016– but, that’s neither here nor there. What I was about to say is that I’m bound and determined that this not be a pretentious cookbook. Meaning, I want to share simple meals that will help the average person put good food on the table without spending the entire day in the kitchen or trying to run down exotic ingredients. Because, all together now, “Ain’t nobody got time for that.”

humblepotato

For instance, one of my man’s favorite things in the whole world are my Roasted Potatoes and Onions with Fresh Herbs. It stars the humble potato and it’s the easiest dish ever. So easy that I was tempted not to put them in the cookbook, but I am because my man can’t seem to get his fill of them. Let me show you how to whip ’em up.

Ingredients:

Potatoes
White Onions
Olive Oil
Garlic
Fresh herbs

We’ll begin by washing, peeling, and prepping our potatoes and our onions into bite-size pieces. Quantity? Whatever you have on hand. That’s the cool part about pantry cooking.

Now, I’m going to spread them on a cookie sheet, top ’em with several tablespoons of minced garlic and sprinkle them with olive oil. If this sounds familiar, it should. We used this exact process a few weeks ago with Butternut Squash.

We’ll toss them well and roast ’em in a 400 degree oven for 45 minutes to an hour. The onions will caramelize and give off their natural sugars, helping to season the potatoes. Now, here’s where you can be creative. I like to top them with different fresh herbs, rosemary, thyme, cilantro– play with the flavors and find your family’s favorite. But whatever you do, don ‘t fall victim to the idea that recipes have to be complicated to be good. The simplest things is life are often the best! Try my Roasted Potatoes and Onions with Fresh Herbs. It’s good eating, from the All Things Southern kitchen to yours~

Hugs, Shellie

Amazing Chocolate Caramel Cookies

Hello folks and welcome back to the All Things Southern kitchen! This is as near to perfect as a cookie can get. It’ll bake to a nice crunch around the edges, while keeping a chewy center, thanks to my caramel pieces. Trust me. You’ll make big points with these cookies! Let me show y’all how to stir ’em up.

caramelcookies

“Amazing Chocolate Caramel Cookies”

1 cup (2 sticks) salted butter, softened
1 cup sugar
1cup packed brown sugar
2 eggs
2 tsp. vanilla extract
2¾ cups (12 oz) all-purpose flour
¾ tsp. coarse sea salt
1 tsp. baking soda
1½ tsp. baking powder
1 and 1/2 cups semi-sweet chocolate chips
1 and 1/2 cup caramel chips

We’ll begin by preheating the oven to 350 degrees. Meanwhile, we’ll cream two sticks of softened butter with a cup of brown sugar and a cup of white sugar. We’ll blend this about two minutes until the batter is fluffy and then we’ll add two eggs and 2 teaspoons of vanilla extract and continue blending another couple minutes.

At that point, we’ll add a teaspoon of baking soda, a teaspoon and a half of baking powder, and 3/4 teaspoon of coarse seat salt. Then we’ll slowly add 2 and 3/4 cup of all purpose flour until it’s incorporated into the batter. Now, this last step will deliver the chocolate bang and the chewy caramel flavor. We’ll add a cup and 1/2 of semi-sweet chocolate chips and a cup and half of caramel chips!

Afterwards we’ll drop the batter by a tablespoon and half of dough on a cookie sheet and bake 14-16 minutes. Be careful and watch your cookies because all ovens vary. Your cookies are ready when the edges are golden brown. Allow the cookies to cool a couple minutes on the cookie sheet– if you can. Enjoy my Chocolate Caramel Cookies, y’all! It’s good eating, from the All Things Southern kitchen to yours!

Hugs, Shellie

Shellie’s Fantastic Cornbread Croutons

Hello folks and welcome back to the All Things Southern kitchen! Tell me, what do you do with leftover cornbread? (I mean, besides crumbling it in a nice glass of milk!) Why, you make Cornbread Croutons– that’s what! Let me show you how to turn day old cornbread into fantastic Cornbread Croutons!

croutons

“Shellie’s Gracious Green Salad with Cornbread Croutons”

6 tablespoons butter, melted
1 cup cornmeal
1 cup all-purpose flour
1-2 tablespoons sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 large eggs, lightly beaten
1 1/2 cups buttermilk

The first thing you’ll need to know is how to make scratch cornbread, so I’ll back up and start there. Preheat your oven to 425 degrees and lightly grease your cast iron skillet with butter.

Next, we’ll take a large bowl, and mix a cup each of cornmeal and all-purpose flour, with a couple tablespoons of sugar, 1 and 1/2 teaspoons of baking powder, and a half teaspoon of baking soda. We’ll add a fourth teaspoon of salt and cut in six tablespoons of butter with a fork. (I’ve showed y’all that fork trick before, but you can find it on Youtube. Just click here or run a search for Shellie and Cathead Biscuits.)

In a separate bowl, we’ll mix our wet ingredients, two lightly beaten eggs and one and half cups of buttermilk. We’ll fold our wet ingredients into our dry ingredients, mix well, and pour our batter into a hot buttered skillet. Bake until the top is golden brown, about 20 to 25 minutes. (You should be able to stick a toothpick in the middle and it come out clean.) That’s the cornbread.

Now, we’ll take our day old cornbread over there and get busy making those fabulous croutons. You can experiment with all kinds of seasonings. I’m using Greek seasoning this time.

We’ll take our cold cornbread and slice it into 3/4″ to 1″ squares. Then we’ll sprinkle it heavily with Greek seasoning and toss it with three to four tablespoons of olive oil, salt and pepper to taste! Bake at 400 for about 15 minutes or until they begin to darken. The longer they sit, the crunchier they become. Yum! Those are my Cornbread Croutons, ya’ll, and they’re good eating from the All Things Southern kitchen to yours~

Hugs, Shellie

 

 

Have Mercy Butternut Squash

Hello folks and welcome back to the All Things Southern kitchen! I’ve got my Have Mercy Butternut Squash on the menu today. Yes, that’s the official name. One taste and you’ll understand.

 

butternut

Have Mercy Butternut Squash

1 butternut squash
2-3 tablespoons olive oil
2-3 teaspoons minced garlic
1 teaspoon sea salt
1 teaspoon black pepper
1-2 tablespoons finely chopped cilantro
1-2 tablespoons fresh lime juice

Okay, folks, if you’ve been passing right on by that big gorgeous butternut squash in the supermarket, it’s time to hit the brakes. Butternut Squash just needs the tiniest bit of tender loving care to deliver big time taste.  We’ll begin by washing and peeling our squash. Then we’ll slice in half lengthwise, remove the seeds, and finish prepping by cutting the squash into 1/2 to 1 inch cubes. Easy, peasy so far, right?

Once cubed, we’ll spread our squash out on a cookie sheet and drizzle them with 2-3 tablespoons of olive oil before seasoning it with sea salt and black pepper. Now is not the time to get all miserly with that salt and pepper, either. I use a good bit, say at least a teaspoon each…or more…

I’m going to spoon several teaspoons of minced garlic over the top of this, and then, using my two clean hands God gave me, I’m going to toss it until all the cubes are coated. Afterwards, we’ll slide it in a 400 degree oven for 1 hour. By the way, if some of the cubes get a little charred, don’t even worry. My man and I love that extra crunch!

Right before serving, we’ll transfer to a pretty bowl and toss with a couple tablespoons of chopped fresh cilantro and a couple tablespoons of lime juice. HAVE MERCY! Enjoy my Have Mercy Butternut Squash y’all! It’s good eating from the All Things Southern kitchen to yours~

Hugs, Shellie

Kidney Bean & Chickpea Salad

Hello folks and welcome back to the All Things Southern kitchen. I spoke to the women of First Presbyterian Church in Vicksburg, Mississippi recently. Not only did I have a great time, but I picked up a new recipe at the luncheon, a delicious Kidney Bean and Chickpea Salad! I snagged the recipe, but because a recipe is just a suggestion, I adjusted it with some of our favorite flavors. I added a bit of this, changed a little of that until I made it my own! I’ll show you how to stir it up and you can try it on your bunch!

redbeansalad

“Kidney Bean & Chickpea Salad”

2 cloves garlic, chopped
1 15 oz cans dark red kidney beans, rinsed
1 tsp kosher salt, divided
3 15 oz can chickpeas, rinsed
1/2 cup extra virgin olive oil
1 bunch of chopped green onions
1/4 cup lemon juice
1 1/2 c chopped cilantro
1/4 tsp ground cinnamon
2 T ground cumin
1/2 cup chopped fresh mint
We’ll begin with two cloves of garlic that we’ve chopped up nice and fine. We’ll sprinkle them with a 1/2 teaspoon of salt and work it in with a fork to form a paste. Then we’ll transfer this paste to a large bowl where we’ll add another 1/2 teaspoon of salt, 1/2 cup of olive oil, and 1/2 cup of lemon juice before seasoning it with 2 tablespoons of ground cumin and 1/4 teaspoon of cinnamon. Whisk this dressing well.

Next, we’ll rinse and drain one can of red kidney beans and three cans of chickpeas, add them to our bowl and toss until they’re well coated with our dressing. This dish uses a ton of fresh herbs to ramp up the flavor! We’re going to stir in 1 and 1/2 cups of chopped cilantro, 1/2 cup of chopped fresh mint and a bunch of chopped green onions.

Heads up, y’all, you can serve this at room temperature or you can chill it, whichever you prefer, but if you’re not going to serve it immediately, hold off on the herbs until you do. That’s my Kidney Bean and Chickpea Salad, it’s simple, it’s pretty and it’s good eating, from the All Things Southern kitchen to yours~

 

Shellie’s Mind Changing Fish Tacos

Hello folks and welcome to the All Things Southern kitchen. My man has never found the words “Fish Tacos” all that appetizing. He’s a where’s the beef type of guy. But– I made a believer out of Phil and I can make a believer out of you, too.  I’m call these Shellie’s Mind Changing Fish Tacos”. Listen up, good people, and I’ll show you my tricks.

“Shellie’s Mind Changing Fish Tacos”

4-6 Tilapia fillets
Worcestershire sauce
Olive Oil
Balsamic vinegar
Cajun seasoning
Lemon juice
Flour tortillas
Vegetable oil
Chopped tomatoes
Shredded lettuce
Guacamole
Fresh cilantro
Salsa

fishtacos

I began by seasoning my Tilapia filets with Cajun seasoning and searing them for a minute or two on both sides in my firecracker hot cast iron skillet with a little balsamic vinegar, Worcestershire sauce and olive oil before turning the heat down to medium and letting them finish cooking. That took about ten to 12 minutes. Your Tilapia is ready when it flakes easily with a fork and reveals pretty white flesh.

Meanwhile I diced up some tomatoes and green onions, shredded some lettuce, and made some fresh guacamole out of a couple ripe avocados. (Remind me to share that recipe with you one day.)

Now, here’s what took ’em over the top for us. I seldom fry these days, but I was inspired to take some fresh tortillas and fry them in about an inch of hot vegetable oil. I took them out when you could still fold ’em without them cracking in two. (1-2 minutes)

While they were draining on paper towels, I forked up the fish. Then I stuffed the tortillas with fish and veggies, topped with Montery Jack cheese, guacamole, and salsa and —  Phil tore them up and asked for more. Enjoy my Mind Changing Fish Tacos, folks. It’s good eating– from the All Things Southern kitchen to yours~

Hugs, Shellie

Pulled Mexican Lime Chicken from Kitchen Belleicious

Hello folks and welcome to the All Things Southern kitchen. It’s been a while since I bragged on my daughter, Jessica Ann. Wait, I meant since I shared a scrumptious dish from Miss Kitchen Belleicious. I’m here to correct that. I’ve got the ingredients and the recipe for her Pulled Mexican Lime Chicken with me and it’s yet another winner, so let’s get cooking!

mexicanlimechicken

“Pulled Mexican Lime Chicken from Kitchen Belleicious”

4 chicken breasts
¾ cup ketchup
½ cup water
⅛ cup brown sugar
2 TBSP apple cider vinegar
2 TBSP jalapeno juice
1 small can of green chilies, drained
½ cup of your favorite salsa
1 large lime, juiced plus 2 limes cut for the crockpot
1 small onion, chopped
1½ TBSP chopped cilantro (and more for garnish if you want)
2 cloves of garlic, minced
1 tsp salt and pepper each
1 tsp cumin
½ tsp paprika
½ tsp chili powder

We’ll begin my placing these four chicken breasts in the bottom of our crockpot and seasoning them well with salt and pepper. Then we’ll get a mixing bowl and stir up the sauce. We’ll begin with 3/4 cup of ketchup, a half cup of water, 2 tablespoons of apple cider vinegar, 2 tablespoons of jalapeno juice, and the juice of a large lime. To this, we’ll add a 1/8 cup of brown sugar, a small can of drained green chilies and a 1/2 cup of salsa. (No particular brand, just use your favorite.)

We’re going to dice up a small onion and add it to our sauce along with a tablespoon and half of chopped cilantro, 2 cloves of minced garlic, a teaspoon each of salt, pepper and cumin, and a 1/2 teaspoon of paprika and chili powder.

We’ll pour this sauce over the chicken breasts and slice a couple of limes around them. Then we’ll cover the crockpot and cook on low for about 5 and 1/2 hours. To serve, we’ll transfer the chicken breasts to a large bowl and pull them apart before spooning a ½ cup of the crockpot juice over the pulled meat and gently stirring it to coat. You’re done! Discard the limes and serve with your favorite buns, taco shells or tortillas. UMMM, UM! That’s Mexican Lime Pulled Chicken and it’s delicious from the kitchens of Ms. Bellecious and All Things Southern to yours~

Hugs, Shellie

P.S. Y’all make sure you skip over to Jessica’s place for more good recipes. Tell her that her mama sent you. :)

 

Shellie’s Yummy Lemon Pecan Bars

Hello folks and welcome back to the All Things Southern kitchen. Remember that layered lemon dessert I showed y’all a couple of weeks ago? Well, it was well received that I thought everyone might enjoy my Lemon Pecan Bars. They start out pretty much the same but the second layer has sweetened condensed milk and chopped pecans. Preheat your oven to 350 and I’ll show you how to whip it up!

lemonchocdessert

“Lemon Pecan Bars”

2 cups self-rising flour

1/4 cup brown sugar

1 stick butter

1 and 1/2 cups chopped pecans

1 (14 ounce) can Sweetened Condensed Milk

3 eggs, well beaten

2 tablespoons fresh lemon juice

We’ll being by taking our mixing bowl and combining 2 cups of flour with a fourth cup of brown sugar. Then we’ll cut in a stick of butter until our mixture is good and crumbly before pressing it in the bottom of an ungreased 13×9 baking pan. We’ll bake this for 15 minutes.

Meanwhile, we’ll combine a cup and half of chopped pecans with 1 can of sweetened condensed milk and three well beaten eggs. Now, we’ll stir in 2 tablespoons of fresh lemon juice into this top layer and pour it over the crust. Then we’ll return it to the oven for 25 minutes or until the filling is set. Let it cool before you cut it into bars. (It’ll slice better, and it won’t burn your mouth when you try to take it straight from the oven. Not that I’ve ever done that.)

Enjoy my Lemon Pecan Bars, y’all. Psstt…I had mine with a dollop of butter nut ice cream, but that’s optional. Either way, it’s good eating from the All Things Southern kitchen to yours~

Hugs, Shellie

French Onion Pot Roast

Hello folks and welcome back to the All Things Southern kitchen! I noticed something over the weekend. We have several roast beef recipes in the archives, but we don’t have my French Onion on the website. And that’s not good. My French Onion Pot Roast delivers a flavor packed meal with minimum fuss and ever belle needs it in her repertoire. Come on folks, let me show y’all how to put my French Onion Pot Roast on for supper.

“French Onion Pot Roast”

1/4 cup butter
2-3 teaspoons minced garlic
1/2 soy sauce
1/2 cup beef broth
2 tablespoons cornstarch
4 teaspoons onion powder
1 teaspoon curry powder
1/4 teaspoon crushed celery seed
1/4 teaspoon sugar
2 onions sliced into rounds
3-4 lb. beef roast, rubbed down with black pepper and Cajun seasoning
5 cups water

We’ll begin by melting a fourth cup of butter in a cast iron skillet before adding in 1/2 cup each of soy sauce and beef broth. We’ll stir in a couple tablespoons of corn starch for thickening before seasoning it with 2-3 teaspoons of minced garlic, 4 teaspoons of onion powder, a teaspoon of curry powder and a 1/4 teaspoon each of celery seed and table sugar. We’ll let this come to a boil and turn it down on simmer.

Meanwhile, we’ll place a 3-4 pound roast in the bottom of our crockpot. We’ll rub our roast down with black pepper and Cajun seasoning. (Don’t skip that part. It’s very important!) Then we’ll slice up two white onions and layer them over the roast before pouring our brown sauce over the top. That’s it!

You can cook this in a Dutch Oven for 2 and 1/2 to 3 hours on 350 degrees if you’d like. I’m using the crock pot because I have a ton of things to do this afternoon.

crockpotroast

We’ll cook it about six hours on low. And IF there are any leftovers, they’ll be fantastic the next day on French bread with onions and cheese– Po boys extraordinaire! YUM! You guessed it. I forgot to take a pic of the actual roast before it was totally consumed. That may speak to my blog skills– but it also speaks for My French Onion Pot Roast! It’s good eating, from the All Things Southern kitchen to yours~

Killer Strawberry Pie

Hello folks and welcome back to the All Things Southern kitchen. Remember when I tossed that Youtube video up on how to make cathead biscuits? Well, it got a couple k hits immediately, which surprised me, but it also taught me that I take a lot of my recipes for granted. Like a Killer Strawberry Pie for instance. It made me wonder. Maybe there are a lot more of y’all that don’t know how easy it is to make a homemade pie than I might imagine. And what with strawberry season upon us– well, we can’t have that. You’ll have to sue me over the picture thing. I’ve made two or three of these lately and each time I forgot to take a pic for y’all. I’ll do that soon and circle back and insert it here. Right now, let’s get to that recipe!

stpie

“Killer Strawberry Pie”

6 cups washed and sliced strawberries
1 cup sugar
3-4 tablespoons cornstarch
1/2 cup water
*optional 2-4 drops red food color (if you want it really red!)

First things, first. You need to bake your pie crust so it can be cooling. I make mine from scratch– and you can find those directions below– but we’ll using a store bought crust because I’m more interested in showing y’all how easy it is to whip up the filling!

We’ll begin by washing and slicing 6 cups of strawberries. Then we’ll take a small bowl and crush about a cup and a half of these berries to use in our thickening. For that thickening, we’ll combine a cup of sugar and 3-4 tablespoons of corn starch in a small boiler with about a half cup of water and those crushed berries. We’ll stir this until it boils, turn it off and add 2-4 drops of red food coloring (if you want it deep red– food coloring is optional.)

We’ll add the rest of our berries to our cooled pie crust. And once this thickening has cooled, we’ll pour it over the berries and pop the whole pie into the refrigerator to chill. That’s it! Of course, you can make yourself a fancy smancy top crust, or you can top your pie with Cool Whip right before serving and place one big fat berry in the very center. Either way, you’ve got yourself a Killer Strawberry Pie! It’s good eating, from the All Things Southern kitchen to yours~

Hugs, Shellie

Simple Pie Crust Cube two sticks of chilled butter and cut into 2 and half cups of All Purpose flour. Add a teaspoon of salt and incorporate a half cup of water. Stop. Divide into two balls of dough and refrigerate for half an hour. Roll out and use like one of those refrigerated pie crusts. :) Cook at 375 for 10-15 minutes.