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!

 

 

My Game Day Party Pizzas

Hello folks and welcome back to the All Things Southern kitchen. As I mentioned in the chat, I don’t necessarily have a favorite team in the big game tomorrow, but I do have a great recipe for your party that will make you a winner with your gathering– regardless of what the scoreboard says. (Sorry I haven’t made ‘em up early to give y’all a food pic. I’ll throw one up afterwards!)

New England Patriots vs Seattle Seahawks 2015 Super Bowl Wallpaper

It’s my Game Day Party Pizzas! These little babies have been family favorites with my people for years and I can’t find any record of sharing ‘em with y’all. Let’s fix that, shall we?

“Game Day Party Pizzas”

1 lb hot sausage
1 lb hamburger
1 lb Velveeta cheese
1/2 teaspoon onion salt
1 teaspoon minced garlic
1 teaspoon oregano
Dash of lemon pepper, red pepper and parsley flakes
Small Party Rye bread

Folks, I’ve gotten us started by browning a pound each of hot sausage and hamburger meat in my cast iron skillet. Now, we’ll cube a pound of Velveeta cheese into the meat. We’ll let it melt and season it with 1/2 teaspoon of salt, a teaspoon of oregano, a teaspoon of minced garlic and a dash each of lemon pepper, red pepper, and parsley flakes.

Now, once our cheese is melted and everything is thoroughly mixed we’ll spread our meat mixture on slices of party rye bread and place ‘em on a cookie sheet. We’ll bake them at 400 degrees until they’re nice and bubby– about fifteen minutes.

Enjoy the big game, folks– and remember to serve my Game Day Party Pizzas and you’ll have your own fans! It’s good eating, from the All Things Southern kitchen to yours~

The Belle’s Barbecued Pecans

Hello folks and welcome back to the All Things Southern kitchen! We’re making my Barbecued Pecans! They’re a great munching snack for those football games. Here I’ll walk y’all through the recipe.

pecans

“The Belle’s Barbecued Pecans”

2 tablespoons butter
1/4 cup of Worcestershire sauce
1 tablespoon ketchup
2 dashes hot pepper sauce
4 cups of pecan halves

We’ll begin by melting two tablespoons of butter in a small boiler. We’ll stir in a tablespoon of ketchup, a fourth cup of Worcestershire sauce and 2 dashes of hot pepper sauce.

Once our sauce is ready, we’ll stir in four cups of pecan halves and spread them evenly in a 9 x 13 baking dish. Roast at 400 degrees for about twenty minutes but watch ‘em carefully so they don’t burn. Drain on paper towels and enjoy!

Try my Barbecued Pecans, y’all. It’s good eating from the All Things Southern kitchen to yours. HAPPY NEW YEAR!

Shellie’s All Fired Up Cheese Krispies

Hello folks, and welcome back to the All Things Southern kitchen! We’re making my All Fired Up Cheese Krispies today. WHOOP! WHOOP!

cheesekrispies

“All Fired Up Cheese Krispies”

1 cup butter
1/2 pound sharp cheddar cheese grated
2 cups self-rising flour
1 teaspoon garlic powder
Dash of salt
Dash of red pepper
Dash of Panola hot sauce
2 cups Rice Krispies

We’ll get started by mixing a cup of softened butter with a half pound of grated sharp cheddar cheese and 2 cups of self-rising flour before adding in a teaspoon of garlic powder and a dash of salt and pepper. And then, because these are my fired up cheese krispies, we’ll add a nice big dash of Panola hot sauce.

Now, we’ll stir in two cups of rice krispies. We’ll take large tablespoons of our mixture, roll ‘em in a ball and then flatten ‘em on an ungreased cookie sheet. I like to take a fork and make a criss-cross design in the top! We’ll bake these about fifteen minutes in a 350 degree oven.

Folks, these keep really well in a cookie tin. Be the hostess with the mostest and share ‘em with your drop in guests along with a hot cup of coffee! They’re my All Fired Up Cheese Krispies and they’re good eating from the All Things Southern kitchen to yours~  HEYYYYYYYYYYYYYYYYYYYYEEEEEEEEE! (Yeah, I’m all fired up *grin*)

Fall’s Favorite Spice Tea

Welcome back to the All Things Southern kitchen. We southerners have learned to be flexible about what constitutes a new season. If the calendar says it’s fall, by golly, it’s fall! Long before our stubborn trees give up a leaf and regardless of whether we need shorts or sweaters, we take our make-the-best-of-it upbringing and deem that the season has arrived. We’ll pull out our pumpkin recipes and seasonal decorations to the hum of the air conditioner. At this house, the first ode to fall begins with The Making of the Tea. Sounds official. It is, Mike. It’s a tradition traced back to my Mama’s house and everything about it feeds my soul from the colors to the smells to the memories of countless cups shared with family and friends– just our listeners. Hence, back by popular demand, I give you Fall’s Favorite Spice Tea!

“Fall’s Favorite Spice Tea”

1 cup instant tea
2 cups lemonade mix
2 cups Tang instant breakfast drink
1 cup sugar (option)
1 tsp. ground cinnamon
1 tsp. ground cloves
1 tsp. allspice

tea

We’ll begin by measuring out a cup of instant tea, two cups of lemonade mix, two cups of Tang instant breakfast drink and one cup sugar. They still make Tang? I never see it. Mix this up with a teaspoon each of ground cloves, ground cinnamon, and allspice and store it in the pantry in a closed container. Now, whenever you feel the hankering for a great cup of spice tea, just heat a mug full of water and stir in 2-3 heaping teaspoons, depending on how strong you like it. Believe it or not, I used to put 2 full cups of sugar in this recipe. These days I either use half the amount of sugar or leave it out completely! I think there’s plenty sweetness in the Tang and lemonade mix. You can always add a teaspoon to your cup if you need it sweeter. Or stick your finger in it, if you’re as sweet as Shellie. What’d you do, Mike? Nothing! Why?

Folks, if you want a quick wassail flavor, substitute orange juice for the water but do enjoy Fall’s Favorite Spice Tea. It’s great fall flavor from the All Things Southern kitchen to yours.

All Cheesed Up Artichoke Dip

Hello folks, and welcome back to the All Things Southern kitchen.  Pardon me while I get something out of my system…Who Dat?!!!

Yep! It’s football time and that means snack food around these parts. That goes without saying. I’m sharing my All Cheesed Up Artichoke Dip today and you’re going to love it!

cheesyartichoke

Lean in close and I’ll walk y’all through it.

All Cheesed Up Artichoke Dip

1 8 ounce cream cheese
1/2 cup mayo
14 ounces marinated artichoke hearts
3 green onions diced
1 cup Monterey jack cheese
5 ounce package of Frigo’s 3 Cheese Italian (grated Parmesan, Asiago, and Romano)
Dash of hot sauce
Salt and pepper

 

We’ll begin by taking our food processor and blending an ounce package of cream cheese with a 1/2 cup of mayo. (Most artichoke dips have more mayo in them, but not mine. Trust me. It’s better this way.)

Now, we’ll add our marinated artichoke hearts– fourteen ounces, several diced green onions and our other cheeses. (No need to chop the artichoke, the food processor will do it for you.) I’m using a cup of grated Monterey Jack and a five ounce package of Frigo’s 3 Cheese Italian with — that’d be grated Parmesan, Asiago, and Romano. If anyone’s counting, (and really, why would you?) that’s five cheeses! And the combination of those flavors is what makes this off the charts delicious!

Just season with a dash of hot sauce. Salt and pepper it to taste and spoon it into a small 5×5 or 6×6 baking dish that you’ve prepared with cooking spray.

We’ll bake it at 350 for 30-40 minutes until golden brown and bubbly and knock it out with chips, crackers, or veggie slices. UMMMMMMMMMMMMMMUMMMMM!

Enjoy my All Cheesed Up Artichoke Dip, y’all. It’s good eating, from the All Things Southern kitchen to yours~

Hugs,
Shellie

Phil’s Mushroom Chips with Homemade Jalapeno Ranch Dip

Hello folks and welcome back to the All Things Southern kitchen! I’m going to show y’all how to whip up some of my man’s favorite snacks.  We’re making Phil’s Mushroom Chips with Homemade Jalapeno Ranch Dip. Ready? Let’s do this thing.

“Phil’s Mushroom Chips with Homemade Jalapeno Ranch Dip”

Dip:

1/2 cup buttermilk

1/2 cup mayonnaise

2 jalapeno, stemmed and seeded

2 teaspoons minced garlic

2 chopped green onions

juice of one lime

2-3 tablespoons chopped cilantro

salt and pepper to taste

Mushrooms:

2-3 Portobello mushrooms

1/2 to 1 cup all purpose flour

2 eggs, lightly beaten

1 cup panko breadcrumbs (or homemade bread crumbs, crushed fine)

1 tablespoon Cajun seasoning

non-stick cooking spray

mushrooms

I’ve preheated the oven to 425 degrees. Now, I’ll prepare our dipping sauce by putting all of my ingredients in the food processor and giving it a whirl. We’ll use a half cup each of mayonnaise and buttermilk, 2 jalapenos, stemmed and seeded, 2 teaspoons minced garlic, 2 chopped green onions, 2-3 tablespoons chopped cilantro, the juice of one lime and salt and pepper to taste. Once it’s processed into a creamy liquid we’ll refrigerate it.

For our chips, we’ll clean some Portobello mushrooms and slice them into 1/4 inch slices. I’ve prepared a breading station with three bowls. One with two slightly beaten eggs, one with flour that I’ve seasoned with a tablespoon of Cajun seasoning, and one bowl of my homemade croutons that I’ve crushed fine (you can use Panko breadcrumbs if you’d like.)

To coat our mushrooms we’ll dredge them in the flour, dip ‘em in the eggs, and dredge them in the breadcrumbs.  Then we’ll arrange ‘em on a baking sheet that we’ve prepared with nonstick cooking spray. Bake about ten minutes, or until they’re a beautiful golden brown and serve with the homemade jalapeno ranch dip. Have mercy! Enjoy Phil’s Mushroom Chips with Homemade Jalapeno Dip. That’s good eating from the All Things Southern kitchen to yours~

Hugs, Shellie

“Phil’s Mushroom Chips with Homemade Jalapeno Ranch Dip”

Hello folks and welcome back to the All Things Southern kitchen! I’m going to show y’all how to whip up some of my man’s favorite snacks.  We’re making Phil’s Mushroom Chips with Homemade Jalapeno Ranch Dip. Ready? Let’s do this thing.

“Phil’s Mushroom Chips with Homemade Jalapeno Ranch Dip”

Dip:

1/2 cup buttermilk

1/2 cup mayonnaise

2 jalapeno, stemmed and seeded

2 teaspoons minced garlic

2 chopped green onions

juice of one lime

2-3 tablespoons chopped cilantro

salt and pepper to taste

Mushrooms:

2-3 Portobello mushrooms

1/2 to 1 cup all purpose flour

2 eggs, lightly beaten

1 cup panko breadcrumbs (or homemade bread crumbs, crushed fine)

1 tablespoon Cajun seasoning

non-stick cooking spray

mushrooms

I’ve preheated the oven to 425 degrees. Now, I’ll prepare our dipping sauce by putting all of my ingredients in the food processor and giving it a whirl. We’ll use a half cup each of mayonnaise and buttermilk, 2 jalapenos, stemmed and seeded, 2 teaspoons minced garlic, 2 chopped green onions, 2-3 tablespoons chopped cilantro, the juice of one lime and salt and pepper to taste. Once it’s processed into a creamy liquid we’ll refrigerate it.

For our chips, we’ll clean some Portobello mushrooms and slice them into 1/4 inch slices. I’ve prepared a breading station with three bowls. One with two slightly beaten eggs, one with flour that I’ve seasoned with a tablespoon of Cajun seasoning, and one bowl of my homemade croutons that I’ve crushed fine (you can use Panko breadcrumbs if you’d like.)

To coat our mushrooms we’ll dredge them in the flour, dip ‘em in the eggs, and dredge them in the breadcrumbs.  Then we’ll arrange ‘em on a baking sheet that we’ve prepared with nonstick cooking spray. Bake about ten minutes, or until they’re a beautiful golden brown and serve with the homemade jalapeno ranch dip. Have mercy! Enjoy Phil’s Mushroom Chips with Homemade Jalapeno Dip. That’s good eating from the All Things Southern kitchen to yours~

Hugs, Shellie

Overstuffed Jalapeno Bites

Welcome back to the All Things Southern kitchen, y’all! I’m whipping up some appetizers for the fire-breathers among us. If you like things hot, this one’s for you. It’s ridiculously simple but the combined flavor of the cream cheese and bacon make my Overstuffed Jalapeno Bites irresistible. Let’s get cooking!

“Overstuffed Jalapeno Bites”

12 fresh jalapeno peppers, halved lengthwise and seeded
1 (8 ounce) package whipped cream cheese
12 slices bacon, cut in half
Teaspoon Tony Chachere’s
Dash of All Things Southern hot sauce

I’ve preheated the oven at 400 degrees and washed and halved these 12 fresh jalapeno peppers, lengthwise and cleaned the seeds out. (Remember to use gloves for that step! Those peppers can burn your skin!)

To prepare the stuffing we’ll take our softened cream cheese and whip in a teaspoon of Tony Chachere’s (or your favorite season-all) and a dash of All Things Southern Hot Sauce (or whichever poor substitute you can find.

Once it’s stirred up we’ll stuff our jalapeno boats with it and finish by wrapping a half slice of bacon around each one. Then we’ll place ‘em on a single layer on a baking sheet and bake ‘em for forty-five to fifty minutes or until the bacon is brown and crisp! Have mercy! Enjoy my Overstuffed Jalapeño Bites, y’all. That’s good eating from the All Things Southern kitchen to yours.

 

Romano Cheese Artichoke Hearts

Welcome back to the All Things Southern kitchen, friends. We’re making some fine little appetizers today. It’s my Romano Cheese Artichoke Hearts and you’ll love ‘em. Let’s get cooking!

“Romano Cheese Artichoke Hearts”

2 cans artichoke hearts, drained
½ cup seasoned bread crumbs
1 cup Romano cheese
1 tsp. garlic powder
Salt and pepper
Olive oil for drizzling

Take a small bowl and a cup of shredded Romano cheese and combine it with a ½ cup of seasoned bread crumbs and a tsp. of garlic powder. You might need to use a little muscle to mash it together. Place the artichoke hearts on a cookie sheet that’s been prepared with cooking spray.

Slice each heart in half, press the middle of each down with our thumb and fill it with a teaspoon or so of our Romano cheese mixture. We’ll slide ‘em in a 350 degree oven and heat ‘em through and through for 10-12 minutes. Then we’ll put ‘em under the broiler until the cheese is well melted and beginning to brown. That’s it! Before we serve ‘em, we’ll drizzle them with olive oil and shake some sea salt and black pepper over the tops. YUM! Enjoy my Romano Cheese Artichoke Hearts, folks. It’s good eating from the All Things Southern kitchen to yours.

Petite Party Burgers

Hello folks! Welcome back to the All Things Southern kitchen. I’m still on the March Madness kick and I haven’t thrown anything at the television. We’re making progress!  Just joking there, but I’m serious about today’s recipe, “Petite Party Burgers”! You’ll want to serve ‘em on one of these awesome ball game nights. They come from a cookbook my author friend, Amy Lyles Wilson co-wrote with Patsy Caldwell. The cookbook is called, “Bless You Heart Saving the World One Covered Dish at a Time.” Amy tells the stories and Patsy does the cooking. Together, they’ve created a jewel.  

“Petite Party Burgers”

1 and ½ pounds ground beef

1 teaspoon salt

1 teaspoon black pepper

½ cup finely chopped onion

1 (20 ounce) package party rolls

1/3 cup mustard

20 dill pickle slices

Now, these Petite Party Burgers are delicious, but there are really no surprise ingredients here. It’s pretty much a regular burger. What I like about ‘em is how they’ve chosen to cook and serve them. Follow me, here.

We’ll begin by preheating the oven to 450 degrees. We’ll flatten the ground beef on a 13x9x1 inch cookie sheet until it’s about ¼ inch thick. Then we’ll season the beef with salt and pepper and press a half cup of finely chopped white onion into the meat.

We’ll bake ‘em for 10 to 15 minutes. Then we’ll remove them from the oven and using a spatula, we’ll place the beef on paper towels to absorb the grease. Once the meat is blotted, we’ll cut it into 20 equal size petite burgers, according to the size of your rolls.

Now, we’ll split the party rolls in half with a serrated knife. Spread mustard on one side of the rolls, top with the meat, and cover with pickles slices. Top with the remaining halves of the rolls. Here’s the beauty of these little babies. Serve ‘em warm or wrap ‘em in aluminum foil and place in the refrigerator until it’s time to reheat! Enjoy these Petite Party Burgers, folks. It’s good eating from Amy and Patsy’s cookbook and the All Things Southern kitchen to yours!

Roasted Avocado and Sesame Oil Hummus (Gluten Free)

Welcome back to the All Things Southern kitchen. I have an inspirational story and a recipe for y’all in this week’s kitchen segment. Y’all have met my daughter at KitchenBelleicious.com. We’ve featured her delicious food many times. Well, life has thrown Jessica Ann a curve ball. She’s been diagnosed with Celiac, an autoimmune disease that damages the lining of the small intestine and prevents it from absorbing parts of food that are important for staying healthy.  Jessica realizes there are worse things that learning to live gluten free – but– but for a foodie who lives to cook and loves to share her great dishes, the initial blow was tough. But, here’s the inspirational part. Jessica has regrouped and she’s determined to knock this curve ball out of the park. Jessica has made a commitment to the followers of her popular food blog: She’ll take her recipes gluten free—and they’ll still be Belleicious for one and all. If you or someone you know is gluten intolerant or has been diagnosed with celiac, bookmark kitchenbelleicious.com. You’ll be glad you did! (Right now, you’ll see that she has you covered for your Super Bowl party!) And now—let’s whip up Jessica’s first revamped dish.

“Roasted Avocado and Sesame Oil Hummus (Gluten Free)”

1 large avocado

1 can drained chickpeas

1/2 tsp salt and pepper each

1 lime, juiced

1 tsp Devo toasted sesame seed oil

1/8 cup olive oil or more depending on desired consistency

1/2 tsp garlic powder

We’ll begin by cutting an avocado into quarters, discarding the stone and peeling it. We’ll drizzle it with olive oil, season it with salt and pepper and bake it for about 15 minutes in a 400 degree oven. Remove and allow it to cool. Meanwhile, we’ll drain a can of chickpeas and put ‘em in the food processor with a teaspoon of toasted sesame seed oil, and an 1/8 cup of olive oil. We’ll season with salt, pepper, the juice of one lime and a ½ tsp of garlic powder. Pulse a few more times and add the cooled and roasted avocado. Pulse again, adding a little more olive oil if necessary until the hummus is nice and smooth. Serve with your favorite chip or cracker—gluten free if you need to, and enjoy! Roasted Avocado and Sesame Oil Hummus, that’s delicious gluten free snacking from the fearless Ms. Belleicious!  (Okay, I admit it. I’m a little proud of that girl!)