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~

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~

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~


Sweet and Sour Crock Pot Chicken

Welcome back to the All Things Southern kitchen, folks. I’ve got a great dish for you. It’s just the thing to put on for supper while you’re slaying the rest of the day’s to-do list. That said, I’m in trouble because I forgot to take a pic for y’all again. (I’m just tossing in the Chick-Fil-A Cows because they make me laugh!) If you can look over the whole picture thing, (y’all know I’m good to you, week in and week out, so give me some grace, ‘k?) I’ll show you how to stir it together for your hungry bunch. Here we go~

“Sweet and Sour Crock Pot Chicken”

6 medium carrots
1/2 cup chopped green peppers
1/2 cup chopped onions
4 chicken breasts, sliced into lengths
1 (10 ounce) jar sweet and sour sauce
1 (15 ounce) can pineapple chunks, drained, reserving liquid
3 tablespoons corn starch
1 tablespoon water


I’ve already chopped up a half cup of green peppers, a half cup of onions, and six medium carrots and layered them in the bottom of my crock pot. Now, we’ll slice our chicken breasts into lengths and layer them over the veggies.

Once we’ve got our veggies and chicken layered in, we’ll take a jar of sweet and sour sauce and a can of drained pineapple chunks and pour them both over the top. Oh– and save that pineapple juice! We’ll need it later for the sauce.

We’ll cook this on high for 3 and 1/2 to four hours or on low for seven or eight. When it’s time to serve, we’ll prepare our sauce by heating three tablespoons of water, with the reserved pineapple juice and stirring in three tablespoons of cornstarch. Let the sauce cook on high for ten minutes until it thickens and pour it over the chicken. That’s it! Serve over hot fluffy rice and enjoy! That’s my Sweet and Sour Crock Pot Chicken and it’s good eating, from the All Things Southern kitchen to yours~


Grilled Pork Tenderloin and Veggie Bundles with Bacon

Hello folks and welcome back to the All Things Southern kitchen! With the newsletter coming out the weekend after Thanksgiving, I decided to post my Grilled Pork Tenderloin and Veggie Bundles with Bacon instead of a holiday dish this week.  If you like shish kabobs, you’ll love today’s recipe.  It’s my delicious spin on shish kabobs and you don’t have to fire up the grill in these cool temps!

“Grilled Pork Tenderloin and Veggie Bundles with Bacon!”

1 pork tenderloin
1 pound bacon
1 white onion, sliced into thin circles
1 green pepper, sliced into thin circles
1 yellow pepper, sliced into thin circles
1 red pepper, sliced into thin circles
2 tablespoons olive oil
2 tablespoons soy sauce
2 tablespoons apple cider vinegar
1 teaspoon garlic


I’ve been busy preparing our veggies. That would be an onion, a green pepper, a yellow pepper and a red pepper, sliced into thin circles.  I’ve also prepared our pork tenderloin by slicing it into one inch thick slices.

Now, we’ll take two pieces of bacon, criss-cross ’em and set a slice of pork tenderloin in the middle. We’ll top the tenderloin servings with slices of onion, and a piece of each brightly colored pepper.

I’ve stirred together a marinade using 2 tablespoons each of olive oil, soy sauce, and apple cider vinegar. I seasoned it with salt, pepper, and a teaspoon of minced garlic. We’ll marinate our pork and bacon bundles in a closed bag for several hours in the fridge, carefully turning them over halfway through before baking them in a 350 degree oven until the pork is done. It’ll take approximately 45 minutes to an hour.

Enjoy my Grilled Pork Tenderloin and Veggie Bundles with Bacon y’all. They’re good eating from the All Things Southern kitchen to yours!

Shellie’s Chicken Salad Pot Pie

Hello folks, and welcome back to the All Things Southern kitchen! So, here’s the deal– I’m not a big potpie fan. I mean, I’ll eat it but it’s not my favorite. On the other hand, I do like the concept of a potpie and I am a huge chicken salad fan… So, the other evening I thought, why not a Chicken Salad Pot Pie? I mean, why not? Don’t ask me! I’m going to have to say it was one of my more brilliant inspirations. The pic here doesn’t do it justice — it was disappearing so fast, I considered myself fortunate to have grabbed even this sad iPhone image! Here let me show y’all how I did it.


“Shellie’s Chicken Salad Pot Pie”

1 (9″) pie shell
1 and 1/2 cups mayonnaise
1 tsp black pepper
1/4 tsp salt
1 tablespoon lemon juice
2 cups diced cooked chicken
1 and 1/2 cups celery (finely chopped)
1 bunch green onions (diced)
1/2 cup grated sharp cheese
1/2 cup chopped pecans
1 cup crushed potato chips for topping


I’ve already baked a refrigerated pie crust per package instructions. Feel free to make your own pastry, if the mood strikes you, but it is just too easy.

Now, while the pie crust cools, I’m going to take a bowl and stir together 1 and half cups of mayonnaise, a bit of salt and pepper, and a tablespoon of lemon juice. Then we’ll stir in a half/cup of grated sharp cheddar cheese, a 1/2 cup of chopped pecans, a cup and half of diced celery, and a bunch of diced green onions.

We’ll need two cups of cooked, diced chicken. I’ll be using meat from this rotisserie chicken I picked up at the grocery store– again, that’s another great time saver that’s full of flavor.   We’ll combine all of this and spread it in our prebaked pie shell and we’ll top it with a cup of crushed plain potato chips for some good crunch before baking it in a 350 degree oven for about 25 minutes. Yum! Indeed! Folks, y’all have got to try my Chicken Salad Pot Pie– it’s good eating from the All Things Southern kitchen to yours!


Lucy’s Shrimp Scampi Barcelona

Hello folks and welcome back to the All Things Southern kitchen. I’ve got a real treat for you. I’m serving up Mawmaw’s Shrimp Scampi Barcelona! Mawmaw Lucy was my late mother-in-law. She went to heaven several years back, but, she left a heritage of good cooking and her oldest daughter was kind enough to compile her recipes in a cookbook that is worth its weight in gold. Sit back and let me walk you through her Shrimp Scampi Barcelona. The name? I have no idea. Let’s just go with it.

Lucy’s Shrimp Scampi Barcelona

24 extra large shrimp, cleaned, peeled and deveined
2 cups vegetable oil
1 tablespoon paprika
1 clove garlic, chopped fine
juice of one lemon
salt and pepper
1 package of egg noodles



I’ve been marinating our shrimp the last eight hours. Mawmaw felt that was very important. I prepared the marinade by combining two cups of vegetable oil with one tablespoon of paprika, a clove of minced garlic, the juice of one lemon and a generous amount of salt and pepper. I put the marinade in a plastic bag with the shrimp and I turned it every couple hours in the fridge.

Now, we’re going to melt 3-4 tablespoons of unsalted butter in our skillet. We’ll drain our shrimp and add them to the skillet. Cook ’em 3-4 minutes and remove ’em with a slotted spoon. Meanwhile, we’ll cook our noodles in boiling water just until they’re beginning to get tender before draining them and adding them to our remaining butter sauce. We’ll let our noodles sauté a couple more minutes to absorb all of that flavor!

Now, for the best part. We’ll pile our noodles up in the center of each dinner plate and surround the pasta with six to eight shrimp, per person. Sprinkle lightly with chives or parsley and dig in! YUM! Make sure you have some good bread to sop up the juice.

That’s it! Y’all must try Mawmaw’s Shrimp Scampi Barcelona, folks. It’s good eating from the All Things Southern kitchen to yours!

Mexican Lasagna

Hello folks and welcome back to the All Things Southern kitchen. If I said lasagna most people would picture the classic pasta, red sauce, and cheese version. We like that one, too, of course. However, I made a Mexican Lasagna the other evening and the man and I, well, we may have hurt ourselves. Let me walk y’all through it.


“Shellie’s Mexican Lasagna”

12 (6 inch) corn tortillas
1 pound hamburger meat, cooked and drained
1 (15 ounce) can pinto beans
1 (10 ounce) can enchilada sauce
1 can Rotel tomatoes
1 can diced green chilies
1 can diced black olives
8 ounces Monterey Jack cheese, grated
2 cloves garlic, minced
1 teaspoon cumin
dash of hot sauce
Fresh cilantro
Green onions
Black pepper to taste
Fresh lettuce

Friends, I am happy to share this one with y’all. I sort of invented it with what I had on hand. (I do that a lot!) This is super easy. We’ll just assemble our ingredients and layer it up, lasagna style.

Ready? Place six tortillas on the bottom of a greased casserole dish. Spread half of the meat, chilies, olives, enchilada sauce, Rotel tomatoes and cheese across the tortillas and repeat. And– that’s it!

Bake for 40 minutes in a 350 degree oven. I served it in squares a top a bed of lettuce and sprinkled it with green onions and fresh cilantro. Have mercy! That’s my Mexican Lasagna and it’s good eating, from the All Things Southern kitchen to yours!

Sugar Glazed Salmon

Welcome back to the All Things Southern kitchen, friends! I’m serving my Sugar Glazed Salmon for supper! Let me walk you through it and you can serve these delicious filets to your hungry bunch.

“Sugar Glazed Salmon”

1 and 1/2 pounds salmon fillets
1/3 cup Teriyaki sauce
1/4 cup olive oil
1/3 cup water
1 teaspoon garlic
1 teaspoon ginger
1/3 cup brown sugar
1 teaspoon lemon pepper
Juice of one lemon squeezed over the finished salmon steaks


I’ve started our salmon supper off by preparing a marinade, using Teriyaki sauce, olive oil, a bit of water, minced garlic, ginger, lemon pepper, and brown sugar. Then I took about a pound and a half of salmon fillets, closed them up in a Ziploc bag with the marinade and popped ’em in the fridge for a couple hours.

Afterwards, I seared them in my heavy cast iron skillet, about a minute or so. This allows the brown sugar glaze a chance to give ’em a good char on both sides. We love that. Then I sealed them up in a foil packet and finished cooking them in the oven– 15 minutes at 450– that’ll do it. Those foil packets will keep our fillets nice and tender. Note, you can also toss these on the grill if you want to cook outside. Just grill ’em about 8 minutes per side, or until they flake with a fork.

That’s it, y’all! I’ll take my Sugar Glazed Salmon Fillets and serve ’em with pasta, salad, or nice, buttery rice. It’s good eating, from the All Things Southern kitchen to yours.

My Pork Tenderloin Perfected

Hello folks and welcome back to the All Things Southern kitchen.  Do you remember all the pork tenderloin recipes we’ve shared over the years? Well, forget them. I tried a new method over the holidays and I’ll never cook a pork tenderloin any other way. I’m calling it Pork Tenderloin Perfected.

“Pork Tenderloin Perfected”

3 lb. pork tenderloin

Cajun seasonings

Crushed peppercorns


2 tablespoons molasses

2 tablespoons soy sauce

2 tablespoons brown sugar

1 teaspoon ginger

1 teaspoon crushed garlic

1 teaspoon balsamic vinegar


I’d heard about this method before, but after trying it, I’m sold. I may play around with different seasoning and sauces but I’ll cook always cook tenderloins like this.  We’ll begin by setting our oven at 550 degrees.  Then we’ll take our tenderloin and calculate cooking time. For every pound we’ll cook it for 5 1/2 minutes, no more, no less. (That’s means we’ll cook this 3 pound tenderloin 16.5 minutes.) pork

Now, we’ll prepare the tenderloin by rubbing it down with our favorite seasonings. I’m going to use salt, pepper, and a good Cajun seasoning along with some crushed peppercorns. We’ll place our rubbed tenderloin in a roasting pan, uncovered, and put it in the oven. When the time expires, we’ll turn the oven off but we won’t open the door for a solid hour. That’s the trick that will keep it cooking to perfection. After an hour, we’ll take it out and let it rest 5-10 minutes before slicing it. Simple– yet delicious.

I made a quick sauce and thickened it on the stovetop to pour over our tenderloin while it’s resting. I used molasses, soy sauce, brown sugar, ginger, garlic, and balsamic vinegar and just brought it to a boil and turned it down until it thickened.  You could also use this sauce for a marinade if you’d like, but either way, you simply must try my Pork Tenderloin Perfected! It’s good eating from the All Things Southern kitchen to yours.

Hugs, Shellie

New Year’s Day with my Red Pepper Roast

Hey porchers, welcome back to the All Things Southern kitchen. I’ve got the perfect entrée for your New Year’s Day meal. My group likes finger foods served in front of the TV while we’re watching those bowl games so I’ll be whipping up my very pretty “Red Pepper Roast.” We’ll slice it and serve it with “Peppered Butter” on sweet Hawaiian rolls. YUM!  Let’s get cooking.

“New Year’s Red Pepper Roast”

One 4 to 5 lb. beef roast
1/3 cup Dijon mustard
4 tablespoons coarsely ground mixed peppercorns

“Peppered Butter”

6 tablespoons softened butter
¼ cup bottled roasted red peppers, dried and chopped fine
1and ½ tablespoon dried basil
1 and ½ tablespoons dried parsley

We’ll begin by rubbing a four to five pound beef roast with a third cup of Dijon Mustard. Then we’ll sprinkle it liberally with about four tablespoons of coarsely ground mixed peppercorns. Now, let’s place this on a rack in a shallow roasting pan. We’ll roast it until it registers at least 150 on a meat thermometer. It’ll take a good hour to hour and a half, depending on the size of your roast.

In the meantime, we’ll make the “Peppered Butter”. First we’ll beat about six tablespoons of butter until it’s fluffy. Then we’ll chop up a fourth cup of roasted red peppers, drain ’em and stir ‘em in the butter with about a tablespoon and a half each of dried basil and dried parsley. That’s it. When the meat’s done, we’ll slice it very thin and serve it with our peppered butter over these fabulous rolls.  Happy New Year folks 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!