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

artichokes

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!

 

 

Holiday Hurt Yourself Bread

Merry Christmas, y’all! And welcome back to the All Things Southern kitchen! I’m making my Holiday Hurt Yourself Bread. I realize my recipes often have the somewhat interesting names, but wait until you taste this. You’ll understand. It kind of named itself. Let’s get cooking!

holidaybread

“Holiday Hurt Yourself Bread”

1 loaf French bread
½ cup mayonnaise
½ cup softened butter
2 cups grated Mozzarella cheese
1 teaspoon crushed garlic
1 teaspoon onion powder
1 cup finely chopped black olives

We’ll begin by mixing together a half-cup of mayonnaise with a half-cup of softened butter. Then we’ll add two cups of grated mozzarella cheese. Now, we’ll stir in a teaspoon of crushed garlic and a teaspoon of onion powder. Last step, we’ll stir in a cup of finely chopped black olives and we are almost there, people!

We’ll spread this delicious mixture on open halves of French bread and bake 10-15 minutes until bubbly. Slice the bread into bite-size serving pieces and go ahead and hurt yourself. Seriously. You can diet in the New Year. For now, enjoy my Holiday Hurt Yourself Bread. It’s good eating, from the All Things Southern kitchen to yours.

Simplest Cathead Biscuits Ever

Hello folks, and welcome back to the All Things Southern kitchen. So, the other evening, I posted a picture of my big, fluffy cathead biscuits on social media. Mama had taught me how to make scratch biscuits eons ago and I was wondering if it was a dying art or if most of my readers knew how to make biscuits. And you know what? I was floored! Floored, I tell you. I don’t know how it happened, but we have a serious lack of edumuhcation here, and I feel responsible to correct it. I’ve got two ways for you to get up to speed, a text version and a Youtube tutorial. Enjoy!

“Simplest Cathead Biscuits Ever”

2 cups self-rising flour
2-3 tablespoons butter flavored Crisco
One cup buttermilk

biscuits

Now, folks, every biscuit maker worth his or her salt probably has a preferred technique. What follows is how mama taught me to make biscuits.   I’ve preheated the oven to 400 degrees. Now, we’ll get started by measuring two cups of self-rising flour and sifting it into a large mixing bowl. You may choose to sift or not to sift but sifting delivers fluffier biscuits. Amen.

Once our flour is sifted, we’ll take two to three tablespoons of butter flavored crisco and cut it into the flour with a fork until you have coarse looking crumbs. This is when we’ll add a cup of buttermilk and keep stirring until a ball forms. Do not keep stirring at this point or your biscuits will be packy. Packy is not good.

We’re going to melt a couple tablespoons of butter in our skillet on top of the stove and pinch out our biscuits. You can roll your biscuits out and cut ’em with a tin if you’d like but I’m a pincher. For you newbies, this recipe will make 7-8 biscuits. Now, here’s another one of Mama’s tips. As you form the biscuits into a ball, place them in the melted butter, and then turn them over. This will coat both sides and make a simply fine crust. Once your biscuits are all placed in the skillet, take your fingers and press ’em down so they touch each other and the sides of the skillet.   You’re ready to slide your skillet in the oven and bake for 12-15 minutes or until the tops are brown. Make sure you butter ’em while they’re hot!

That’s it folks. Try it! You’ll get better every single time. That’s the Simplest Cathead Biscuits Ever from the All Things Southern kitchen to yours!

Shellie’s Homemade Croutons

Hello folks! Welcome back to the All Things Southern kitchen.  I’m making good on a promise. Last week we cooked my Cheesy Vegetable Soup and I promised y’all we’d do home-made croutons. I’m a woman of my word. Ready? Let’s get to it!

Ingredients:

Day old French bread (3-4 cups)

2 tablespoons Butter

2 tablespoons Olive oil

½ teaspoon salt

¼ teaspoon pepper

*optional seasoning of your choice

Red pepper flakes

We’ll begin by cutting up a loaf of day old French bread. We’ll need, oh, three to four cups. I like to make ‘em big.  You know, at least the size of dice, if not bigger…

Now, we’ll get our butter and oil started in a skillet. We’ll use about two tablespoons of each. This is an old trick folks. The oil keeps the butter from burning. The butter makes the dish more flavorful. Once the butter is melted and frothy, we’ll toss in our bread crumbs and stir them to coat. That’s important, too. If your oil and butter aren’t good and hot, your bread crumbs will get soggy. That’s not good.

We’ll add salt and pepper to the bread crumbs and stir and any other seasonings you might want to use—say Italian seasoning, for instance. We’ll continue to toss as we brown them for five to ten minutes. This is always where my attention deficit self is challenged. We want toasted bread, not burned toast. Now, if you want to add some cheese, you’ll want to add it in at the last couple minutes of cooking time. That’s it! Serve immediately in soup, over salads, or in casseroles. Leftovers are good for several days but you’ll want to let them cool and store in a zipped plastic bag. Enjoy my Homemade Croutons, folks. It’s good eating, from the All Things Southern kitchen to yours.

Hugs, Shellie

Summer’s Shrimp and Feta Cheese PoBoys

Welcome back to the All Things Southern kitchen! It’s time to serve up something tasty.  I’ve got the ingredients rounded up for Summer’s Shrimp and Feta Cheese PoBoys!  I made ‘em the other evening along with a kicking spinach and fotina cheese dip. Have mercy! These poboys are scrumpdillicious and I’m ready to show you just how to whip ‘em up. Let’s get cooking!

“Summer’s Shrimp and Feta Cheese PoBoys”

½ bag of frozen veggies (celery, onions, peppers)

1 and ½ teaspoons Old Bay Seafood Seasoning

3 tablespoons parmesan cheese

2-3 tablespoons blue cheese crumbles

Head of Romaine or large leaf lettuce

1 pound fresh shrimp

We’ll begin by washing and deveining a pound of fresh shrimp. We’re going to put a couple of tablespoons of butter in our cast iron skillet and sauté about a half bag of frozen Holy Trinity veggies from the freezer section. (That’s celery, onions, and peppers.) Folks, you can dice all of those up if you’d like, but it’s summertime, people! I’m keeping it simple.

We’ll stir these veggies until they’re getting soft and clear and then we’ll add our cleaned and deveined shrimp along with a teaspoon and half of Old Bay Seafood Seasoning. We’ll cook another 2-3 minutes until our shrimp is plump and pink.

Once our shrimp are ready, we’ll spoon the shrimp and veggies over a loaf of French bread, top with a few nice big lettuce leaves, and sprinkle with our parmesan and feta cheese crumbles. Slice into sandwiches and serve! I’ll just grab that spinach dip from the fridge? Ummm…it’s gone. We’ll do that next week. That’s “Summer’s Shrimp and Feta Cheese PoBoys” and it’s good eating from the All Things Southern kitchen to yours!

Hugs, Shellie

Chili Cheese Corn Muffins

Hello folks, and welcome back to the All Things Southern kitchen! We’re making my Chili Cheese Corn Muffins today. Let me show you the ropes.

1 ¾ cups self-rising cornmeal

1 cup all-purpose flour

1 cup shredded sharp Cheddar cheese

¼ cup sugar

¼ cup seeded and chopped jalapeno peppers

1 and ½ cups whole milk

¾ cup butter, melted

2 large eggs

I’ve preheated our oven to 400 degrees and prepared my muffin tin with nonstick cooking spray. Now I’m going to take a large bowl and combine one and ¾ cup cornmeal with a cup of flour, a fourth cup of sugar and a fourth cup of seeded and chopped jalapeno peppers.

In a separate bowl, we’ll stir together a cup and a half of milk, ¾ cup of melted butter and two large eggs. Then we’ll make a little dent or well in the center of our dry mixture and pour this into it. We’ll stir just until it’s moistened and spoon into our muffin tins. This makes a good dozen.

We’ll bake twenty minutes or until golden brown and serve ‘em with supper—if we can wait that long. Enjoy my Chili Cheese Corn Muffins! That’s good eating, from the All Things Southern kitchen to yours!

Hugs, Shellie

Crawfish Cornbread

Hello folks, welcome back to the All Things Southern kitchen. I’ve got a great recipe to share with y’all today. It’s my Crawfish Cornbread. It’s all kinds of delicious and simple to stir up. Just put a pot of peas on the stove and throw a salad together and you’ve got yourself a mighty fine meal.

 “Crawfish Cornbread”

 1 pound crawfish tails, peeled

1 chopped bell pepper

1 chopped onion

2 stalks celery, chopped

1 clove crushed garlic

Bunch of green onions, chopped

¼ teaspoon Cayenne pepper

Dash of your fav hot sauce

Salt and pepper to taste

1can Rotel tomatoes with green chilies

1 can cream corn

1 (12 ounce) pkg. cornbread mix

1 egg

3 tablespoons butter

½ cup Cheddar cheese, grated

Okay, folks, you’ll want to begin by sautéing one chopped onion, a bell pepper, and a couple stalks of celery in a dab of butter. Or, just throw a whole bag of that frozen seasoning mix in the skillet and be done with it.  What can I say? The belle has places to go, people to see, and stories to tell. While those veggies are softening, you can season them with salt, pepper,  a tablespoon of minced garlic, a fourth teaspoon of cayenne pepper, your favorite Cajun season-all, and a dash of hot sauce.  Then we’ll add a pound of washed and drained crawfish tails and cook 3-4 minutes.

Meanwhile, we’ll stir up a small box of cornbread mix according to the package instructions.  Again you can make your own scratch cornbread if you’re so inclined.  To the cornbread, you’ll want to add a can of Rotel with green chilies, a can of creamed corn and one egg.  We’ll combine everything  in a greased casserole dish, stir in a dash of Worcestershire sauce and bake at 400 for twenty to twenty-five minutes. Top with melted butter and grated Cheddar cheese. Return to over and broil until the cheese is melted. Do watch it carefully or it’ll burn. Hope y’all enjoy my Crawfish Cornbread. It’s delicious, from the All Things Southern kitchen to yours!

Hugs,
Shellie

Broccoli and Cheese Cornbread

Hello folks and welcome back to the All Things Southern kitchen! I’ve got chicken fried steaks, mashed potatoes and fresh peas going on the stove. And you know what that means. It’s just calling for cornbread. Here folks, let me show you to stir up one of my favorites.

  • 8 ounces of sour cream
  • 4 eggs
  • 1 cup cheddar cheese (grated)
  • 1 (10 ounce) package chopped and frozen broccoli
  • 2 boxes of Jiffy cornbread mix (7.5 ounce boxes)
  • Half stick of butter

I’ve gotten a head start by cooking one 10 ounce package of chopped and frozen broccoli in the microwave with a couple tablespoons of water. Now we’ll take a large bowl and stir our broccoli together with 2 boxes of Jiffy cornbread mix, 8 ounces of sour cream, four beaten eggs and a cup of cheddar cheese. Last step— we’ll melt a half stick of margarine in my heavy cast-iron skillet and then we’ll put the skillet in the oven (I’ve got it set on 375) and get it very hot before pouring our cornbread mixture in. Getting your skillet hot will make a fine crust on your cornbread. Now, we’ll slide the skillet back in the oven for anywhere from thirty minutes to forty minutes. You’ll love my Broccoli and Cheese Cornbread, folks. It’s good eating, from the All Things Southern kitchen, to yours!

Berry Breakfast Bread

The next time you see fresh blueberries or blackberries at the store I want you to think of me and my Berry Breakfast Bread. Let me show you how to stir it up!

  • 4 cups all-purpose flour
  • 2 cups sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 3 cups fresh or frozen blueberries (or blackberries)
  • 4 lightly beaten eggs
  • 2 cups of sour cream
  • 1 cup vegetable oil
  • 1 teaspoon vanilla extract

We’ll start by cracking four eggs in a small bowl and blending ‘em. To our eggs we’ll add two cups of sour cream along with a cup of vegetable oil and a teaspoon of vanilla extract. In a second dish, we’ll combine four cups of all-purpose flour with two cups sugar, two teaspoons baking powder, one teaspoon baking soda and a teaspoon of salt. Now, we’ll stir it all together and fold in three cups of our fresh berries, or frozen if you have to– it’ll be okay. We’ll pour our batter in a greased nine by thirteen casserole dish and bake it at 400 for about twenty minutes. I like to cut it into generous squares. (For the record, I’ve noticed that generous can be up for interpretation. I’m always trying to watch our serving sizes but when I tell Phil he just needs a little something sweet to cleanse his palette, he says his palette must be larger than mine cause it takes more to cleanse it!) Enjoy my Berry Breakfast Bread, folks. It’s good eating from the All Things Southern kitchen to yours!

Better Bisquick Biscuits

Welcome back to the All Things Southern Kitchen, friends. I’m going to show you how to make a good biscuit in a snap. Let’s say you don’t have the time or knowhow to make big fat cathead biscuits, but you might have some Bisquick in the pantry. Well, there’s absolutely nothing wrong with taking that route, but I can show you a little secret that will help you make Better Bisquick Biscuits. ( Betcha can’t say that three times fast!) Let me show you. It’s as easy as one, two, and three.

  • 2 cups Bisquick baking mix
  • 1 stick butter
  • 1 small sour cream

We’re gonna melt a stick of margarine and combine it with a carton of sour cream and
two cups of Bisquick. That’s one. After we’ve stirred it up well we’ll drop big old spoonfuls on a greased cookie sheet and bake ‘em at 400 degrees for about ten minutes or until the tops are browned. That’s two. When they’re pretty and brown we’ll pull ‘em out and brush the tops with butter. And hat’s three. If you have some fresh rosemary to add to that butter, that’s all the better. Three steps to Better Bisquick Biscuits! Enjoy, folks, from the All things Southern kitchen, to yours!

Cajun Cheese Bread

Hello porchers, welcome back to the All Things Southern kitchen. It’s time for some good southern cooking. I’ve got a recipe for “Cajun Cheese Bread” that you’re just gonna love. All you’ll need is a nice salad to make a fine meal. Ready, folks? Let’s get cooking!

  • 1 loaf French Bread
  • 1/2 cup mayonnaise
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 2 cups grated mozzarella cheese
  • 1/2 cup soft butter
  • 1 cup finely chopped black olives
  • Dash of Panola Hot Sauce

First we’ll mix up a ½ cup of soft butter and ½ cup of mayonnaise with a teaspoon each of onion powder and garlic powder. Now, we’re gonna add two cups of grated mozzarella cheese, a cup of finely chopped black olives and a good hot sauce like Panola. (That is, until the ATS Hot Sauce comes out, and that should be sometime next month!)

Now slice open a loaf of French bread and spread this mixture on both sides! Have mercy…Bake for 10-15 minutes at 350′ and ring the porch bell.

Hot Water Cornbread

As a general rule, Southerners serve greens and black-eyed peas on New Year’s Day. Our grandparents believed it brought prosperity in the year to come. And while we don’t necessarily believe that anymore, for those who plan to stick with tradition, I offer you a recipe for good ole’ hot water cornbread – a perfect compliment for those veggies.

  • 2 cups cornmeal
  • 1/2 teaspoon salt
  • 2 cups boiling water
  • Vegetable oil

Stir together the cornmeal and salt while heating about a half-inch of oil in a skillet, (the black, cast-iron, been-around-for-ages kind works best). Heat the water to boiling and pour over the salted meal, stirring well. Drop spoonfuls of meal into hot oil and fry to a golden brown. Drain and blot with paper towels before sprinkling with salt. Perfect!

~ Thanks to Lillie for all the cornbread she cooked for the Tomlinson family over the years and for sharing her recipe with me.