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!


“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
Fresh cilantro


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!


“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!


“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.


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!


“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.

Bacon Wrapped Pork Chops with Balsamic and Brown Sugar Glaze

Hello folks and welcome back to the All Things Southern kitchen. Have Mercy! Do I ever have a treat for the meat lovers on the porch. It’s my Bacon Wrapped Pork Chops with Balsamic and Brown Sugar Glaze!  I don’t know if y’all have seen the wafer thin pork chops in your local grocery, but they’re the star of our show today. Lights, camera, action, I say! Let me show y’all how to delight the meat lovers in your house.


“Bacon Wrapped Pork Chops with Balsamic and Brown Sugar Glaze”

5 -wafer thin pork chops
10 -slices of peppered bacon

1 1/2 cups light brown sugar
2 tablespoons all-purpose flour
2 teaspoons spicy brown mustard
3 tablespoons Balsamic vinegar

We’ll begin by wrapping each of our individual pork chops in two strips of peppered bacon. We’ll place them on a broiler pan and bake ’em in a 350 degree oven for 15 minutes. Then we’ll turn them and slide them back in to bake another 15 minutes.

Now, while they’re cooking we’ll make the Brown Sugar and Balsamic Glaze. Using a small boiler, we’ll mix 1 and 1/2 cups of light brown sugar with 2 tablespoons of all-purpose flour before stirring in 2 teaspoons of spicy brown mustard and 3 tablespoons of balsamic vinegar. We’ll bring this to a boil, turn it down and let it cook a minute or two. Once it thickens, we’ll turn it off and let it rest.

Once we’ve cooked our chops 15 minutes on both sides, we’ll brush one side of them with this sauce and slide them under the broiler for 3-4 minutes. When the bacon begins to crisp, we’ll turn them over, brush ’em again, and return ’em to the broiler until the second side crisps up nicely, too.

Yummmmmmmmmmmmmmmmmmmmmmmmmmmmm! The meat lovers at your table are going to love this. It’s my Bacon Wrapped Pork Chops with Balsamic and Brown Sugar Glaze and it is mighty good eating from the All Things Southern kitchen to yours~

Cathy Wedel’s Layered Lemon Dessert

Hello folks and welcome back to the All Things Southern kitchen! Once again, yours truly was at the right place at the right time to snag us a seriously good recipe. I dropped in on Mama and Papa this past Monday and got to sample the last of a dessert hand delivered to them from their neighbor, longtime friend Cathy Wedel! Cathy and her husband used to run the famous Old Dutch Bakery here in my home town. We, their loyal fans, still dream about them opening up again. But, I digress. Cathy said I could share her Layered Lemon Dessert with y’all and time’s a wasting, let’s get cooking.


“Cathy Wedel’s Layered Lemon Dessert”


1 stick butter
1 cup flour


1 8 ounce cream cheese
1/2 cups confectioner’s sugar
1 (8 ounce) Cool Whip
2 cups sugar
1/4 teaspoon salt
1/3 cup corn starch
2 cups water
3 eggs

1/4 cup lemon juice
1/4 cup vinegar
1 tablespoon butter
1 tablespoon lemon extract

We’ve got three steps here, folks. For our crust we’ll add a stick of chilled butter to a cup of flour and send it through our food processor until it’s fine. We’ll place this in the bottom of a 9×13 casserole dish, bake it for 15 minutes at 350 degrees, and set it aside to cool.

For our next step, our filling, we’ll mix eight ounces of cream cheese with 1/2 cup of confectioner’s sugar before folding in a carton of Cool Whip. We’ll spoon this over our cooled crust and slide it in the fridge to chill.

Meanwhile, we’ll prepare our third and final step. The lemon topping that seals the flavor deal! We’ll combine our dry ingredients first. That’s 2 cups of sugar, a 1/4 teaspoon of salt, and a third cup of corn starch. Next, we’ll add 2 cups of water with 3 well beaten eggs, a 1/4 cup of lemon juice and a 1/4 cup of vinegar. We’ll cook this on the top of the stove over a medium heat until it begins to thicken before adding a tablespoon of butter and a tablespoon of lemon extract. Once it’s nice and thick we’ll let it cool at room temperature. Afterwards we’ll pour this lemon topping over our filling and slide the whole thing back in the fridge to chill.

Enjoy today’s Layered Lemon Dessert, y’all! It’s from Cathy Wedel and All Things Southern to you!

Crazy Good Artichoke Bruschetta

Hello folks and welcome back to the All Things Southern kitchen. Here’s a little something/something to set out and help take the edge off  everyone’s appetite while supper’s cooking. It’s my Crazy Good Artichoke Bruschetta and it comes with my heartfelt apologies for not having an actual pic of the finished dish for y’all. I’m not good about remember to do that before it’s gobbled up and this one disappeared quickly!

“Crazy Good Artichoke Bruschetta”

1 baguette, sliced in 1/2 thick servings
1 tablespoon olive oil
1 jar (7.5 oz) marinated artichoke hearts, drained and chopped
1 jar (2 oz.) diced pimentos, drained
1/3 cup chopped and pitted Kalamata olives
1/2 cup chives and onion cream cheese


Folks, we’ll begin by brushing one side of a baguette with olive oil. We’ll turn this bread over, oil side down on ungreased cookie sheet and set it to the side. Meanwhile, we’ll take a medium bowl and mix together our drained and chopped artichoke hearts, along with a small jar of diced and drained pimentos, a third cup of chopped Kalamata olives and a 1/2 cup of chives and onion cream cheese.

Last step! We’ll spread this mixture over our bread and bake at 400 degrees for 3-5 minutes or until the cheese is melted. ENJOY! That’s my Crazy Good Artichoke Bruschetta and it’s good eating from the All Things Southern kitchen to yours!



Big C’s Peanut Butter Pie

Hello folks and welcome back to the All Things Southern kitchen. We’re making Big C’s Peanut Butter Pie today! Big C would stand for Charlotte, my own dear Mama and it is delicious times two. Let me show y’all how to whip this one up!


“Big C’s Peanut Butter Pie”

1/2 cup peanut butter (I like the chunky!)
8 ounces cream cheese
1 cup powdered sugar
1/2 cup milk
9 ounces Cool Whip (I used sugar-free)
Graham cracker crust

We’ll begin by whipping eight ounces of cream cheese in our food processor. Then we’ll spoon in a cup of powdered sugar and a half cup of peanut butter while we continue blending. We’ll add a half cup of milk and nine ounces of Cool Whip.  Once we’ve got all of this blended together well, we’ll spoon it in to a graham cracker crust– and– and if you can, let it sit in the freezer overnight without anyone snitching a piece. That’s going to be the hard part.

Enjoy Big C’s Peanut Butter Pie, y’all. It’s good eating from Mama’s kitchen and the All Things Southern kitchen, to yours~

Chicken Spaghetti with Italian Dressing and Black Olives

Hello folks and welcome back to the All Things Southern kitchen. We’re stirring up my Chicken Spaghetti with Italian Dressing and Black Olives. Ready? Let’s go!

“Chicken Spaghetti with Italian Dressing and Black Olives”

1 purple onion, chopped
1 bunch green onions, chopped
1 stalk celery, chopped
1 small box carton cherry tomatoes
1 small can sliced black olives
1 pint fresh mushrooms
1 pk. Italian dressing
1/2 bottle Italian dressing
Rotisserie chicken, pulled into bite-size pieces
1 package vermicelli, cooked

I’ve gotten us started already by preparing 16 ounces of vermicelli. I drained it and set it to the side. I also chopped up and sautéed a purple onion and a stalk of celery in a couple tablespoons of butter. When they were almost clear, I added my sliced mushrooms and cooked it another couple minutes.

While the veggies were cooking and the pasta were cooking, I took a Rotisserie chicken, fresh from the grocery store, and pulled it into bite-size pieces. We’re going to put all of this in a nice sized serving bowl and toss it with a package of Italian dressing and a half bottle of Italian dressing. We’ll add a small can of sliced black olives and some chopped green onions and give it all a good toss. Season to taste with salt and pepper and sprinkle with grated Parmesan cheese! Yum!

That’s my Chicken Spaghetti with Italian Dressing and Black Olives and it’s good eating, from the All Things Southern kitchen to yours~


Crunchy Romaine Salad

Welcome back to the All Things Southern kitchen, folks. So, here’s a news flash, y’all. Salads do not have to be boring! We’re making my Crunchy Romaine Salad today and it will put your basic lettuce and tomato salad to shame.

“Crunchy Romaine Salad”
3-6 slices of bacon, cooked and crumbled
1 cup pecans or almonds, chopped
1 pkg. Ramen noodles, broken up
3 tablespoons butter
1 bunch broccoli, coarsely chopped
1 head Romaine lettuce, cleaned and torn into bite-size pieces
1 bunch green onions, chopped
Sweet and Sour Dressing: 1 cup vegetable oil, 1/4 cup sugar, 1/2 cup red wine vinegar, 3 tsp. soy sauce, salt and pepper to taste — whisk together.

We’ll begin by melting three tablespoons of butter in a cast iron skillet. Then we’ll break up a package of Ramen noodles and toss them in the melted butter for about 2-3 minutes before adding our precooked and crumbled bacon and a cup of chopped pecans. Once the nuts are nice and brown, just drain ’em and set ’em aside.  (Y’all know what salad looks like. I figured I’d show y’all those fine little crunchies before they get tossed in! They’re delicious!)


Meanwhile, I’ll prepare our salad base. We’re using a head of Romaine lettuce that I’ve cleaned and torn into bite-size pieces, a head of broccoli that I’ve given a coarse chop, and a bunch of chopped green onions. We’ll add our noodles and almonds and finish with a cup of Sweet and Sour Dressing.

To whip up that dressing, we’ll take a cup of vegetable oil, a fourth cup of sugar, a half cup of red wine vinegar, and three teaspoons of soy sauce, salt and pepper to taste, and whisk it together until the oil and vinegar decide to get along. Voila! Dress your salad and enjoy! That’s my Crunchy Romaine Dressings and it’s good eating from the All Things Southern kitchen to yours~