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!


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