Berry Good Mini Breakfast Bake

Hello folks and welcome back to the All Things Southern kitchen! I’ve got a great recipe for you to have on hand for your overnight guests this Christmas. Stir up my Berry Good Mini Breakfast Bakes and you’ll be on Santa’s good list for sure!

berrybreakfastmuffins

“Berry Good Mini Breakfast Bakes”

1 and 1/4 cup milk
1/2 cup all-purpose flour
1 teaspoon sugar
1/2 teaspoon vanilla
Dash of salt
5 eggs
6 slices bread
4 ounces cream cheese
1 cup chopped nuts
1 cup fresh blueberries
Optional topping: syrup

glaze: 2 tablespoons cream cheese/1/2 cup confectioners’ sugar/1 teaspoon lemon juice/1/2 teaspoon vanilla extract

I’ve already greased the muffin tin. We’ll need to layer our bread in first. I’ve got six slices of sandwich bread that I’ve cut into bite size pieces and divided among the individual cups.

Now I’m going to take a mixing bowl and beat together a half cup of flour with 1 and 1/4 cup of milk and five eggs. We’ll stir in a teaspoon of sugar, 1/2 teaspoon of vanilla extract and a dash of salt and continue beating this until it’s smooth.

Next, we’ll take four ounces of cream cheese and cube it evenly over the individual cups. Then we’ll divide our egg and milk mixture over the bread and cream cheese and top with blueberries and chopped nuts.

Last step: We’ll make a cream cheese drizzle by combining a half cup of confectioners’ sugar with two tablespoons of room temperature cream cheese. Stir in a teaspoon of lemon juice and a 1/4 teaspoon of vanilla extract and drizzle it over the individuals servings! (You can also top with syrup but I don’t think it’s necessary!) Cover it and slip it in the fridge for an hour or so. Or, you can prepare it the night before and have it read for the following morning. We’ll bake it at 400 degrees for 30-35 minutes or until it’s a pretty golden brown.

Enjoy my Berry Good Mini Breakfast Bakes, y’all! It’s good eating from the All Things Southern kitchen to yours~

Hugs, Shellie


Sausage Creole and Rice

Hello folks and welcome back to the All Things Southern kitchen! Its dinner time, you’re late getting home from work and the family is famished. What ‘cha gonna do? I’m afraid I can’t feed all of you– although I’d love to– but I can teach y’all how to have just a few ingredients in the pantry and fridge and whip up something wonderful in no time flat. Today, I’m going to give y’all my recipe for Sausage Creole and Rice! We’ll do it on the stovetop in about a half-hour, start to finish.

Oops– I didn’t snap a picture of this dish for y’all, so I’m pasting in one of rice growing on our farm, taken by my daughter-in-law, Carey. I thought y’all might enjoy seeing it in the growing season.

rice

“Sausage Creole and Rice”

4 lb. link sausage
1 medium onion, chopped
1 large green pepper, chopped
¼ cup butter
1 (16 ounce) can tomatoes
1 (6 ounce) can tomato paste
1 (3 ounce) can sliced mushrooms, drained
¼ teaspoon chili powder
Salt and pepper to taste
3 cups cooked rice

We’ll begin by cutting our link sausage into bite-size pieces. Meanwhile, I’ve got a chopped onion and green bell pepper in a bit of butter on the stove top. We’ll let it ‘em cook down while we put some rice on to boil.

Once our veggies are tender, we’ll add in our sausage along with a small can of sliced and drained mushrooms, a can of tomatoes and a can of tomato paste. We’ll season it to taste with salt and pepper and a ¼ teaspoon of chili powder and our work is done.

Let is simmer for 20-25 minutes and serve over hot fluffy rice with a side salad and French bread. Oh, and enjoy the grateful reviews from the hungry family. It’s Sausage Creole and Rice and its good eating from the All Things Southern kitchen to yours.

Hugs, Shellie

Chicken and Dumpling Casserole

Hello folks! Welcome back to the All Things Southern kitchen! We’re making “Chicken and Dumpling Casserole”. My darling Aunt Peggy shared this recipe with me. It was delicious as is, but I tinkered with it here and there.   Let’s get cooking!

“Chicken and Dumpling Casserole”

3-4 chicken breasts, cooked and shredded ( Or one store bought rotisserie chicken)
2 cups chicken broth
1/2 stick of butter
2 cups Bisquick Biscuit Mix
2 cups whole milk
1 recipe simple white sauce or 1 can cream of chicken soup
3 chicken bouillon cubes (or 3 teaspoons of chicken granules)
1/2 teaspoon dried sage

1 teaspoon minced garlic

1 teaspoon black pepper
1/2 teaspoon of salt or more to taste

I’ve preheated the oven to 350 degrees and I’ve prepared our ingredients. We’ve got three layers on this thing. Ready? I’ll count it down.

Layer Number One! We’ll take a 9 x 13 casserole dish and melt 1/2 stick of butter in the bottom. Then we’ll spread our chicken breasts over the butter. I’ve used four chicken breasts that I’ve roasted and shredded. You can also use the meat from a store bought rotisserie chicken. Over the  chicken we’re going to sprinkle salt, pepper, sage, and diced garlic. Now, this is important. Do not stir.

Layer Number Two! We’ll mix two cups of Bisquick with 2 cups of milk. Then we’ll pour it slowly over the chicken. Again, do not stir.

And finally– Layer Number Three Folks! In a medium bowl, we’ll whisk together 2 cups of chicken broth, one recipe of simple white sauce or a can of cream of mushroom soup. You can find that simple white sauce recipe on my website. Now, we’ll stir in 3 crushed chicken bouillon cubes (or 3 teaspoons of chicken granules) and pour it slowly over the Bisquick layer. Remember, no stirring.

We’ll bake our casserole for 30-40 minutes at 350 degrees, or until the top is golden brown! Yum! Enjoy my “Chicken and Dumpling Casserole”.  It’s good eating, from the All Things Southern kitchen to yours!

 

 

 

Feta Cheese Frittata

Hello folks, and welcome back to the All Things Southern kitchen. The other night I surveyed the fridge and noted that I had a ton of eggs I needed to cook and a pound of fresh mushrooms that were also close to perishing.  The challenge, as I saw it, was to use them as the base for a delicious supper. Oh, I do love that sort of thing. A little more snooping revealed some feta cheese — and that’s when it hit me. I made a Feta Cheese Frittata with Mushrooms and and it was delicious!  Let me walk y’all through it.

“Feta Cheese Frittata with Mushrooms”

2 tablespoons butter

2 tablespoons extra virgin olive oil

1 tablespoon Worcestershire sauce

1 dozen eggs

4 ounces feta cheese

4 ounces Monterey Jack

1 pound mushrooms, sliced

1 cup chopped onion, pepper, celery blend

1/4 cup milk

Salt and Pepper

Tony Chacheres

We’ll begin by melting a couple tablespoons of butter and stirring in a couple tablespoons of extra virgin olive oil. We’ll use this to saute a cup of vegetables from a frozen blend of chopped onions, peppers and celery. When they’re soft, we’ll remove them with a slotted spoon. Then we’ll add our sliced mushrooms to the butter and olive oil along with a couple tablespoons of Worcestershire sauce and let them cook down. This will give the mushrooms more flavor.

Now we’ll crack twelve eggs in a large mixing bowl and lightly blend them with four ounces of feta cheese, four ounces of Monterey Jack, and a 1/4 cup of milk. Season with salt, pepper and Tony Chacheres before draining our mushrooms, and folding them in. Cook at 375 degrees for thirty to forty minutes or until your eggs are set and serve with a huge glass of cold milk. This dish is good for breakfast or supper.

That’s my Feta Cheese Frittata with Mushrooms, folks, and it’s good eating from the All Things Southern kitchen to yours!

Hugs, Shellie

Shellie’s Shrimp and Grits!

Hello folks and welcome back to the All Things Southern kitchen. Brace yourself, fellow southerners.

It has come to my attention that some of my readers have never had Shrimp and Grits. I am prone to forgetting that we have people with us who aren’t from around here but never fear. I’m prepared to fix this. My Shrimp and Grits recipe is killer good and I’m about to walk y’all through it.

“Shellie’s Shrimp and Grits”

1 to 1 and ½ pounds fresh shrimp

1 tablespoon olive oil
1 stick of butter
1 bag of frozen chopped onion, bell pepper, and celery
Salt and pepper to taste
1/2 teaspoon cayenne
1 tablespoon chopped garlic
2 cans of RoTel Tomatoes
5 cups milk
2 cups old fashioned grits
Green onions
1 pound sharp white cheddar cheese, grated
1 8oz. package cream cheese

dinnerWe’ll begin by taking a heavy pot and heating a tablespoon of olive oil and a stick of butter. Then we’ll sauté our bag of frozen onions, celery, and bell pepper along with some salt, cayenne, and black pepper. Once the veggies are soft, we’ll add two cans of Rotel tomatoes and a tablespoon of chopped garlic.

Dear ones, this should go without saying, but please don’t use the Instant variety, or the quick grits. Purchase only the old fashioned grits or our grandmothers will roll over in their graves! That said, we will now add five cups of milk to our veggies and bring it to a boil. Then we’ll reduce the heat and stir in two cups of our uncooked old fashioned grits. That’s going to make a lot of grits but they’re great for breakfast the next morning.

Folks, we’ll stir until the grits are tender and creamy, about twenty minutes. Then we’ll stir in a pound of sharp cheddar cheese and an eight ounce package of cream cheese. You’re not going to find those cheeses in all shrimp and grits recipes but I double dog dare you to try mine and see if it doesn’t embarrass some of those imposters!  Meanwhile, we’ll take our freshly peeled shrimp, sprinkle Tonys Chacheres’s over them and broil ‘em in the oven just until they’re pink and sprinkle ‘em with lemon juice. Three to five minutes, tops on those babies! Now for the good part! We’ll ladle our grits into bowls, top with the shrimp and garnish with chopped green onions. UM, UMMMMMMMMM! It’s game on, folks. Enjoy Shellie’s Shrimp and Grits. It’s good eating from the All Things Southern kitchen to yours!

Lucy’s Crockpot Cheese Soufflé

Welcome back to the All Things Southern kitchen. Today’s recipe is a tribute to the memory of a great southern cook and my late mother-in-law, Lucy Lowry Tomlinson.  I remember being a young bride and thinking that Lucy’s Crockpot Cheese Souffle sounded a little too tricky for my skills. Little did I know it was a layer and pour type of thing. Here let me walk you through the steps. You’ll love the flavor and you’ll enjoy serving something that might not be in your normal rotation of recipes.

Lucy’s Crockpot Cheese Soufflé

14 slices fresh bread, crust removed

3 cups grated sharp cheese (not preshredded)

2 tablespoons butter

6 eggs

3 cups milk (or half and half)

2 tablespoons Worcestershire sauce

Salt and pepper to taste

½ teaspoon paprika

 

First, we’ll grease the crockpot well with butter. Otherwise, our soufflé will stick. Next, we’ll take fourteen slices of fresh bread and remove the crusts. (FYI, we can chop these ends up later and make croutons out of ‘em.) Once we remove the crusts, we’ll tear the bread into bite-size pieces.  We’ll place half of our bread in it and we’ll top the bread with a cup and half of grated sharp cheese and a tablespoon of butter. Special note, don’t use the pre-shredded cheese in this dish.

Now we’ll repeat those steps using the rest of the bread, another cup and half of sharp cheese and another tablespoon of butter. Then we’ll beat six eggs and blend them into three cups of half and half or milk. The half and half will give it a little creamier consistency. We’ll add a couple tablespoons of Worcestershire sauce to the eggs and milk along with a half teaspoon each of salt and pepper. We’ll pour this over the bread and cheese and sprinkle the top with a half teaspoon of paprika and you’re done! TaDa! Folks, just cover and cook on low for 4 to 5 hours. Enjoy Lucy’s Crockpot Cheese Soufflé, y’all. It’s good eating from the All Things Southern kitchen to yours~

Hugs,
Shellie

Sausage and Cornbread Pie

Welcome back to the All Things Southern kitchen. Not long ago I shared with y’all a recipe in which I put broccoli in the cornbread.  I heard from more than one male type person who just couldn’t handle that idea. Hence, today I shall attempt to calm the male population by putting sausage in the cornbread. Yes, we’re cooking “Sausage and Cornbread Pie” in the All Things Southern kitchen today and it’s soul-satisfying good. Let me walk you through it.

“Sausage and Cornbread Pie”

1 pound pork sausage

1 cup chopped onion

1 teaspoon chili powder

1 teaspoon garlic powder

2 teaspoons sugar

½ teaspoon salt

1 (28 ounce) can tomatoes, undrained

1 cup frozen whole kernel corn

1 (4-ounce) can chopped green chilies, undrained

1 cup yellow cornmeal

2/3 cup self-rising flour

2/3 cup milk

1 egg, beaten

¼ cup vegetable oil

We’ll begin my browning a pound of pork sausage with a chopped onion. Once the sausage and onions are browned we’ll drain off the fat and add a can of tomatoes, a can of green chilies, a cup of frozen kernel corn. Then we’ll season it with garlic and chili powder.

We’ll spoon this into a lightly greased baking dish and set aside. Then we’ll stir together our cornmeal, flour, salt, and sugar. To these dry ingredients we’ll add our eggs, milk and oil. You’re there–just pour this over the sausage mixture and bake at 375 for 40 minutes. This one should please the men and become a family favorite at the same time. Enjoy my Sausage and Cornbread Pie, y’all. It’s good eating from the All Things Southern kitchen to yours!

Hugs, Shellie
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Buttermilk Shrimp Alfredo

Hello folks, and welcome back to the All Things Southern kitchen. I’m cooking Buttermilk Shrimp Alfredo- with a twist. Let me walk you through it!

“Buttermilk Shrimp Alfredo”

1 pound jumbo shrimp, cleaned and deveined

2 tablespoons butter

1tablespoon olive oil

½ white onion, diced

½ green pepper, diced

½ cup buttermilk

2 tablespoons cornstarch

1 teaspoon lemon juice

1 teaspoon season-all

Salt and pepper to taste

1 cup to 1 and1/2 cup Half and Half

One tablespoon dried basil

1 cup grated Parmesan chees

Folks, I did it again. The other night I found some big jumbo shrimp in the freezer and I had my mouth set for Shrimp Alfredo with homemade alfredo, of course, of course, only I didn’t have any heavy cream…But, no worries, they don’t call me the Queen of Substitution for nothing. I did have some buttermilk on hand and it was just what the belle ordered! Let me show you. I’ve got our onions and peppers sautéing over a low heat on the stove. And I’ve got our vermicelli boiling in a little salted water.

Meanwhile, we’ll put a few tablespoons of cornstarch in my measuring cup for thickening and we’ll stir in a half cup of buttermilk and a teaspoon of lemon juice. Then I’ll finish washing and deveining my jumbo shrimp.

We’ll add our shrimp to the onions and peppers and let ‘em cook about three minutes until they’re nice and pink. Then we’ll stir in our buttermilk and cornstarch sauce along with enough Half and Half to bring the dish to our preferred consistency. I used about a cup to a cup and a half. We’ll season this with a teaspoon of dried basil and salt and pepper it to taste and stir in a cup of grated Parmesan. Serve over your favorite cooked pasta. We like to top it with a little more Parmesan at the table. Enjoy my Buttermilk Shrimp Alfredo, folks. It’s good eating, from the All Things Southern kitchen to yours.

Hugs, Shellie

Shellie’s Secret Recipe Chicken

Welcome back to the All Things Southern kitchen. We’re cooking my Secret Recipe Chicken today. Take this to that pot luck Christmas party at the church and you’ll top everyone’s list. So here’s the secret. We’re combining artichoke hearts with our chicken breast today, but you can’t tell people up front. Avowed anti-artichoke people will devour this, trust me. Now let me show you how to whip it up.

“Shellie’s Secret Recipe Chicken”

8 boneless skinless chicken breast halves
2 tablespoons butter
2 (six-ounce) jars marinated artichoke hearts, drained
1 (4 and ½ ounce) can whole mushrooms, drained
½ cup chopped onion
2 cups chicken broth
1/3 cup all-purpose flour
1 and ½ teaspoons dried rosemary
Salt and pepper to taste

I’ve gotten us started by browning our chicken breasts in a couple of tablespoons of butter. Then I moved the chicken to an ungreased baking dish and saved the drippings in my skillet. Now we’ll cut up our artichoke hearts and layer ‘em over the chicken and top with the mushrooms.

Next, I’ll saute our chopped onions in the pan juices. Once they’re clear, I’m gonna blend in about a third cup of flour and two cups of chicken broth. I’ll season this sauce with some dried rosemary and salt and pepper it to taste. Once it’s thickened we’ll pour it over the chicken, artichokes and mushrooms and slide the whole dish into a 350 degree oven. Bake it for fifty to sixty minutes or until the chicken is tender and serve it over your favorite cooked noodles. Stand back. It’s going to disappear! YUM!

Hugs, Shellie

 

Easy Beef Enchiladas

Hello folks and welcome back to the All Things Southern kitchen. I’m sharing my Easy Beef Enchiladas so you can whip up a delicious supper in the middle of all of the shopping, decorating and wrapping. It’s just one more way of saying thanks to all of you for spending another year with me here on the All Things Southern porch. Now, let’s get cooking!

“Easy Beef Enchiladas”

1 medium onion, diced
1 medium green pepper, diced
1 pound ground beef, browned and drained
1 can fire roasted tomatoes
½ cup beef stock
1 clove garlic
1 teaspoon Cajun Seasoning
1 teaspoon cumin
1 teaspoon chili powder
Dash of Panola Hot Sauce
1 small can chopped black olives
8 ounces grated Monterey Jack cheese
12 Flour tortillas

I’m sautéing our chopped onions and peppers in a tablespoon of butter and browning a pound of hamburger in a separate skillet. Once my veggies are clear we’ll add a clove of chopped garlic, a can of fire-roasted crushed tomatoes, and a half cup of beef stock. Then we’ll season it with a dash of hot sauce, a teaspoon each of cumin, chili powder and a good season all like Tony Chachere’s or Slap Your Mama. (Although I don’t recommend that—slapping your mama– nooooo, I do not!)

Once we drain the beef we’ll add it to the sauce along with a small can of chopped black olives. Then we’ll it simmer while we grate eight ounces of Monterey Jack cheese and grab a large casserole dish. We’ll coat our dish with nonstick cooking spray and begin building our enchiladas by filling twelve flour tortillas with the meat sauce and grated cheese. Roll and place the enchiladas side by side in your dish. Reserve a little cheese to sprinkle across the top with any remaining sauce. Bake at 350′ until the cheese melts and the enchiladas are thoroughly heated. Um, umm…Don’t forget to ring the porch bell. Enjoy my Easy Beefy Enchiladas, folks. That’s good eating from the All Things Southern kitchen to yours.

 

Down Home Mac and Cheese

Hello folks, welcome back to the All Things Southern kitchen.  I’ve heard a rumor that some of you have never had macaroni and cheese that didn’t come from a little blue box. But, that’s okay. Don’t be embarrassed, I’m here to teach everyone how to make the real stuff.

“Down Home Mac and Cheese”

1 1/2 cups elbow macaroni
3 tablespoons butter
2 tablespoons all-purpose flour
1/2 cup milk
1 cup light cream
2 1/2 cups grated sharp cheese
salt and pepper to taste
1/4 teaspoon paprika

We’re going to boil and drain a cup and a half of elbow macaroni according to the directions on the package. We’ll melt three tablespoons of butter over low heat, and then we’ll gradually stir in two tablespoons of all-purpose flour, a half cup of milk and a cup of light cream.

Now, we’ll crank the heat up to medium and continue stirring for about two minutes until the mixture boils and thickens. Then we’ll remove it from the heat and add 2 cups of sharp cheese along with our seasonings, a fourth a teaspoon of paprika and salt and pepper to taste. When the cheese is completely melted, we’ll gently fold in our macaroni until it’s well coated. Then we’ll pour it in a buttered casserole dish and bake it at 350 for 25 to 30 minutes. Top with the remainder of the grated cheese and serve to your happy family. In Duck Dynasty terminology, that would be a happy, happy, happy family! Consider yourself forewarned, y’all. Your group will turn their noses up at the blue box after this, so don’t start something you don’t mean to continue. Enjoy my Down Home Mac and Cheese, folks. It’s good eating from the All Things Southern kitchen to yours!

Hot Chicken Salad Casserole

If you’re the least bit Southern, you’ve had your share of chicken salad. Today I want to show y’all a delicious twist on it. This is chicken salad served as a main dish.

  • 4 cups chopped chicken breast ( 6 breasts )
  • 1/2 stick butter
  • 2 cups mayonnaise
  • 4 tsp. lemon juice
  • 4 tsp. chopped onion
  • 1/4 tsp. Accent
  • 2 cups chopped celery
  • 1 cup slivered almonds
  • 1 cup grated cheese
  • 2 cups plain potato chips

I’ve got four cups of cooked and chopped chicken breast, (that’s about six breasts). By the way, when I’m using chicken in any casserole, I like to bake it instead of boiling it. You get more flavor! Just season it with your favorite seasonings and bake at 350 to the juices run clear. Now, to our chopped chicken I’m going to add a half stick of butter, 2 cups of mayonnaise, four teaspoons chopped onion, two cups chopped celery and four teaspoons lemon juice. We’ll season and spoon this into a greased casserole dish, top it with a cup of grated cheddar and two cups of plain crushed potato chips. Bake at 375′ for 30 minutes and serve as a main dish with your favorite bread and veggies for an enjoyable meal.

 

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