Sugar Glazed Salmon

Welcome back to the All Things Southern kitchen, friends! I’m serving my Sugar Glazed Salmon for supper! Let me walk you through it and you can serve these delicious filets to your hungry bunch.

“Sugar Glazed Salmon”

1 and 1/2 pounds salmon fillets
1/3 cup Teriyaki sauce
1/4 cup olive oil
1/3 cup water
1 teaspoon garlic
1 teaspoon ginger
1/3 cup brown sugar
1 teaspoon lemon pepper
Juice of one lemon squeezed over the finished salmon steaks


I’ve started our salmon supper off by preparing a marinade, using Teriyaki sauce, olive oil, a bit of water, minced garlic, ginger, lemon pepper, and brown sugar. Then I took about a pound and a half of salmon fillets, closed them up in a Ziploc bag with the marinade and popped ‘em in the fridge for a couple hours.

Afterwards, I seared them in my heavy cast iron skillet, about a minute or so. This allows the brown sugar glaze a chance to give ‘em a good char on both sides. We love that. Then I sealed them up in a foil packet and finished cooking them in the oven– 15 minutes at 450– that’ll do it. Those foil packets will keep our fillets nice and tender. Note, you can also toss these on the grill if you want to cook outside. Just grill ‘em about 8 minutes per side, or until they flake with a fork.

That’s it, y’all! I’ll take my Sugar Glazed Salmon Fillets and serve ‘em with pasta, salad, or nice, buttery rice. It’s good eating, from the All Things Southern kitchen to yours.

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Spicy Stuffed Baby Peppers

Hello folks, and welcome back to the All Things Southern kitchen. I guess I’m into mini-food. Remember when I got all crazy over the new bite-size spuds? Now I’ve been having fun dreaming up ways to use those little bags of baby peppers you can find in the produce aisle these days. Let me walk y’all through my Spicy Stuffed Baby Peppers. You’ll love ‘em!

peppersblankinsta“Spicy Stuffed Baby Peppers”

2 tablespoons olive oil
1 bag of baby peppers
10-12 jalapeño pepper
half a pound each of hot pork sausage and ground beef
1 small white onion, minced
1 clove minced garlic
1 teaspoon each of cilantro, chili powder, cumin, oregano
4 ounces mozzarella, grated
4 ounces Montery Jack cheese, grated

Now, we’ve all stuffed peppers before. This is the same process. Nothing earth-shattering here, I’m just going to share the flavors and cooking process I prefer.

I’ve taken a bag of yellow, orange, and red baby peppers, washed ‘em and prepared ‘em by removing the seeds and membranes and making a slice down one side. And because we like to bring the heat, I did the same thing with about 10-12 jalapeño peppers! I prepared my griddle with a tablespoon of olive oil, let it get good and hot in a 350 degree oven– that’s to give my peppers some beautiful grill marks and baked my little peppers on it for about ten minutes. We’ll let ‘em rest while we prepare the stuffing.

For the stuffing, I’ve browned a half pound each of hot pork sausage and ground beef with a cup of minced white onion. We’ll salt and pepper it to taste and finish seasoning it with a teaspoon each of minced garlic, cilantro, cumin, and chili powder. Then stir in four ounces of grated Montery Jack cheese and 4 ounces of mozzarella cheese. That’s it! We’ll stuff our peppers and pop ‘em back into the oven for another 10-15 minutes. (By the way, I like to add rice to my stuffing with the big bell peppers, but I serve these with rice on the side.) It’s mighty good either way. Enjoy my Spicy Stuffed Baby Peppers, y’all. It’s good eating from the All Things Southern kitchen to yours.

Hugs, Shellie

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Fresh Peach Sherbet

Hello folks, and welcome back to the All Things Southern kitchen. What do you do when the weather is heating up and you’re hankering for some homemade ice cream but you’re not quite ready to pull out the ice cream freezer? You make my Fresh Peach Sherbet! I whipped up the first batch of the summer last night and the Beloved Hubby and I enjoyed every delicious spoonful.  Here let me show y’all how easy it is to take some fresh peaches and sweetened condensed milk and make some for your bunch!


“Fresh Peach Sherbet”

A dozen nice-sized ripe peaches
2 cans Sweetened Condensed Milk
Mint for garnishing

I’ve already gotten us started by taking a dozen nice-sized ripe peaches, peeling ‘em and slicing ‘em. You want your peaches as ripe as possible. I spread the slices in a single layer on a cookie sheet and slid them in the freezer a couple hours ago. They should be firm now.

It’s time to blend them with two cans of sweetened condensed milk. We’ll use a food processor for this step. Here’s another tip. It’ll be easier if we divide our peaches and our condensed  milk into batches.   We’ll pulse it a batch at a time until it’s all smooth and creamy and put it in a freezer safe dish.

That is it, my friend. You’ve got yourself some cool Fresh Peach Sherbet! You can serve it right away, but it will keep several days in the freezer. Folks, I served mine by spooning it into pretty long-stemmed glass ware and garnishing with sprigs of mint. It was refreshing and delicious. Enjoy my Fresh Peach Sherbet, y’all. It’s good eating from the All Things Southern kitchen to yours.

Hugs, Shellie

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