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

sweetsourchicken

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~

Hugs,
Shellie

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

porkbaconshishkbabos

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.

cpotpie

“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!

 

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.

mexicanlasagna

“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

salmon

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

Sauce:

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!

Shellie’s Improved Meat Loaf

Welcome back to the All Things Southern kitchen! I plum showed out in the kitchen the other evening and y’all are about to benefit from it. I’ve taken boring meatloaf over the top! I’m talking new and improved. Let me walk you through it and see if your gang doesn’t agree.

“Shellie’s New and Improved Meat Loaf”

1.5 pounds ground hamburger meat

2 cups crushed saltine crackers

1 white onion, diced

2 tablespoons butter

1 egg

1 cup milk

1 tablespoon crushed red pepper flakes

2 teaspoons minced garlic

1 teaspoon Tony Chachere’s Creole seasoning

Black pepper

 

Sauce:

1 cup Ketchup

1 capful Balsamic vinegar

2 tablespoons Brown sugar

½ teaspoon dry mustard

We’re going to mix a pound and half of ground hamburger meat with two cups crushed saltine crackers, a cup of milk, and one egg. We’ll add a diced white onion that we’ve sautéed in a couple tablespoons of butter. (No more raw onions going into my meatloaf. These caramelized babies add a lot more flavor.)

To our meat mixture we’ll add our seasonings—that’s one tablespoon crushed red pepper flakes, two teaspoons minced garlic, one teaspoon Tony Chachere’s Creole seasoning and a teaspoon of black pepper. Instead of making one large loaf, do what I did and form it into nice sized servings—like you would with hamburger steaks.

So, the thing is, I haven’t made a meatloaf in ages because it has just never been a favorite of mine or the farmer’s but this meat loaf will change anyone’s mind and my sauce is going to play a big part in it. We’ll take a cup of ketchup and stir in two tablespoons brown sugar, a capful of Balsamic vinegar and a ½ teaspoon of dry mustard. Then we’ll place our loaves on a grilling pan so the grease can drain off and pour our sauce across the tops. Leave uncovered, and bake at 350 degrees for an hour and fifteen minutes.

Enjoy my New and Improved Meatloaf, y’all. You have my word. This is good eating from the All Things Southern kitchen to yours!

Baked Shrimp Cakes

Welcome back to the All Things Southern kitchen, friends. I’ve got a fine recipe for y’all today. Let me show you how you can whip up my Baked Shrimp Cakes!

“Baked Shrimp Cakes”

1 lb jumbo shrimp- deveined and cut into 1/4
2 tablespoons mayo
2 cups crushed Ritz crackers
2 tablespoon lemon juice
1 tablespoon parsley
1 tablespoon red pepper flakes
1 tablespoon Cajun seasoning
1 tablespoon garlic powder
Salt and pepper to taste
1 egg, slightly beaten
1/2 cup each of celery and onion, chopped

I’ve deveined and chopped up a pound of jumbo shrimp into bite-size pieces. Now we’ll take a large bowl, dump in our shrimp and add two tablespoons mayonnaise, two cups of crushed Ritz crackers, along with a half cup each of chopped onion and chopped celery, and two tablespoons lemon juice.

We’ll mix all of these ingredients together and season with a tablespoon of parsley, red pepper flakes, Cajun seasoning and garlic powder. Add salt and pepper to taste and mix in one slightly beaten egg to bind everything together. Form it into large patties and refrigerate for an hour or so and before baking at 350 for 20 minutes. Enjoy!

 

 

 

Summer’s Great Grilled Tenderloin

Hello folks and welcome back to the All Things Southern kitchen! When I hit upon a winner, I always share it with y’all as quickly as possible, right? Well, I’m happy to share Summer’s Great Grilled Tenderloin with y’all. It’s my new favorite way to prepare tenderloin.

“Summer’s Great Grilled Tenderloin”

1 2 lb. pork tenderloin

1 tsp. Chili powder

1 tsp. Garlic salt

1 tsp. Poultry seasoning

1 tsp. Cajun seasoning

1 tsp. Cayenne pepper

1 tsp. Cumin

1 tsp. Sea salt

½ cup Soy Sauce

½ cup Lime Juice

 

So, I looked at a lot of recipes for grilled tenderloin and I took my favorite ingredients from each and combined them. Then the beloved hubby and I got the grilling down to a science. I give you Summer’s Great Grilled Tenderloin:

Take your tenderloin and remove all the fat and shiny skin and set it aside. In a small bowl we’re going to make a rub out of a teaspoon each of chili powder, garlic salt, poultry seasoning, Cajun seasoning, cayenne pepper, cumin, and sea salt. We’ll mix this up and rub it all over our tenderloin. Don’t be gentle. Rub it into the meat. You don’t want it falling right off on the grill. You’ll lose all of that fine flavor. Now, we’re going to put it in a large plastic bag with a half cup of soy sauce and a half cup of lime juice. Shake it well and put it in the refrigerator until it’s time to grill. I’d say give it a minimum of an hour to marinate.

As for the grilling…Sear your tenderloin on all sides until it’s a beautiful brown and a crust is forming and then transfer it to indirect heat. It’s ready when it reaches 160 degrees internally on a meat thermometer. YUM! Let it set a few minutes for the juices to distribute and you have yourself a mighty fine centerpiece to a great meal! That’s Summer’s Great Grilled Tenderloin, from my kitchen to yours!

Hugs, Shellie

 

Crockpot Fiesta!

Hello folks, and welcome back to the All Things Southern kitchen. I’m going to show you how to make my Crockpot Fiesta. It’s a great make ahead meal.

“Crockpot Fiesta”

1 tablespoon extra virgin olive oil

Two tablespoons butter

1 onion, diced

3 cloves garlic, minced

1 teaspoon cumin

1 teaspoon Tony Chachere’s Cajun seasoning (of a good season-all)

1 teaspoon cayenne pepper

1 cup chicken broth, 1 pound chicken breasts

1 (15 ounce) can diced tomatoes

1 (15 ounce) can black beans

1 cup frozen corn, 1 teaspoon hot sauce

1 tablespoon Worcestershire sauce

Salt and pepper to taste

Cilantro and green onions to top

I’ve sautéed a diced onion in my skillet with a tablespoon of olive oil and two tablespoons of butter. Now, we’re going to stir in three cloves of minced garlic and let it cook about two minutes— tops. We want the flavor, folks, but burned garlic is bad, really bad. Afterwards we’ll transfer the onions and garlic to our crockpot. Then we’ll take a pound of boneless chicken breasts, season them really well with Tony Chachere’s, splash ‘em with a little Worcestershire sauce and let them brown for about three minutes on both sides before adding them to the crockpot, too.

Next, we’ll take a cup of chicken broth and deglaze our skillet before adding the drippings to our crockpot. So, here’s the deal. You can put the onions and chicken breasts directly into your crockpot if you need to save a step, but I say it’s worth the extra flavor we’re creating here. Besides, your chicken won’t look all white and pasty.

We’re almost there. We’ll add a can of diced tomatoes, a can of black beans, a cup of frozen corn—kernels, not creamed, and our remaining seasonings. That would be cumin, cayenne, and salt and pepper. We’ll cook for 6-8 hours. Then we’ll remove the chicken, shred it and return it the crockpot. Serve over hot fluffy rice, and top with chopped cilantro and green onions! Enjoy my Crockpot Fiesta, folks. It’s good eating from the All Things Southern kitchen to yours!