All Cheesed Up Artichoke Quesadillas

Welcome back to the All Things Southern kitchen folks. Here’s the thing. I had plates spinning around my head and I needed to cook supper early so I could take something to the parents so I started snooping around the fridge and pantry. The first thing I realized is that I had a recipe of my All Cheesed Up Artichoke Dip in the fridge that I had made the night before. Hmmm….

“All Cheesed Up Artichoke Quesadillas”

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

A further scan of supplies revealed that I had some fresh tortillas, and some frozen chicken. (Do you feel the suspense mounting? This is like Cutthroat Kitchen without the weird stuff!) Well, I seasoned that chicken up with Cajun seasonings, salt and pepper, and Worcestershire sauce and slid it in the oven to bake. Then, I deboned it, shredded it, and stirred it into my cheese dip before rolling it in the tortillas. TA DA! Just like that we had Cheesy Chicken and Artichoke Enchiladas.

(The image is of my All Cheesed Up Artichoke Dip itself, the quesadillas were gone before I thought to snap a pic!)

cheesyartichoke

All I had to do was pop ’em in the oven to heat them through and through. The quesadillas were a hit with the beloved hubby and my parents. So, folks, here’s the deal. Take this handy dandy idea, click here to find my All Cheesed Up Artichoke Dip and enjoy it both ways! It’s good eating, from the All Things Southern kitchen to yours~

Hugs, Shellie

Shellie’s Mind Changing Fish Tacos

Hello folks and welcome to the All Things Southern kitchen. My man has never found the words “Fish Tacos” all that appetizing. He’s a where’s the beef type of guy. But– I made a believer out of Phil and I can make a believer out of you, too.  I’m call these Shellie’s Mind Changing Fish Tacos”. Listen up, good people, and I’ll show you my tricks.

“Shellie’s Mind Changing Fish Tacos”

4-6 Tilapia fillets
Worcestershire sauce
Olive Oil
Balsamic vinegar
Cajun seasoning
Lemon juice
Flour tortillas
Vegetable oil
Chopped tomatoes
Shredded lettuce
Guacamole
Fresh cilantro
Salsa

fishtacos

I began by seasoning my Tilapia filets with Cajun seasoning and searing them for a minute or two on both sides in my firecracker hot cast iron skillet with a little balsamic vinegar, Worcestershire sauce and olive oil before turning the heat down to medium and letting them finish cooking. That took about ten to 12 minutes. Your Tilapia is ready when it flakes easily with a fork and reveals pretty white flesh.

Meanwhile I diced up some tomatoes and green onions, shredded some lettuce, and made some fresh guacamole out of a couple ripe avocados. (Remind me to share that recipe with you one day.)

Now, here’s what took ’em over the top for us. I seldom fry these days, but I was inspired to take some fresh tortillas and fry them in about an inch of hot vegetable oil. I took them out when you could still fold ’em without them cracking in two. (1-2 minutes)

While they were draining on paper towels, I forked up the fish. Then I stuffed the tortillas with fish and veggies, topped with Montery Jack cheese, guacamole, and salsa and —  Phil tore them up and asked for more. Enjoy my Mind Changing Fish Tacos, folks. It’s good eating– from the All Things Southern kitchen to yours~

Hugs, Shellie

Pulled Mexican Lime Chicken from Kitchen Belleicious

Hello folks and welcome to the All Things Southern kitchen. It’s been a while since I bragged on my daughter, Jessica Ann. Wait, I meant since I shared a scrumptious dish from Miss Kitchen Belleicious. I’m here to correct that. I’ve got the ingredients and the recipe for her Pulled Mexican Lime Chicken with me and it’s yet another winner, so let’s get cooking!

mexicanlimechicken

“Pulled Mexican Lime Chicken from Kitchen Belleicious”

4 chicken breasts
¾ cup ketchup
½ cup water
⅛ cup brown sugar
2 TBSP apple cider vinegar
2 TBSP jalapeno juice
1 small can of green chilies, drained
½ cup of your favorite salsa
1 large lime, juiced plus 2 limes cut for the crockpot
1 small onion, chopped
1½ TBSP chopped cilantro (and more for garnish if you want)
2 cloves of garlic, minced
1 tsp salt and pepper each
1 tsp cumin
½ tsp paprika
½ tsp chili powder

We’ll begin my placing these four chicken breasts in the bottom of our crockpot and seasoning them well with salt and pepper. Then we’ll get a mixing bowl and stir up the sauce. We’ll begin with 3/4 cup of ketchup, a half cup of water, 2 tablespoons of apple cider vinegar, 2 tablespoons of jalapeno juice, and the juice of a large lime. To this, we’ll add a 1/8 cup of brown sugar, a small can of drained green chilies and a 1/2 cup of salsa. (No particular brand, just use your favorite.)

We’re going to dice up a small onion and add it to our sauce along with a tablespoon and half of chopped cilantro, 2 cloves of minced garlic, a teaspoon each of salt, pepper and cumin, and a 1/2 teaspoon of paprika and chili powder.

We’ll pour this sauce over the chicken breasts and slice a couple of limes around them. Then we’ll cover the crockpot and cook on low for about 5 and 1/2 hours. To serve, we’ll transfer the chicken breasts to a large bowl and pull them apart before spooning a ½ cup of the crockpot juice over the pulled meat and gently stirring it to coat. You’re done! Discard the limes and serve with your favorite buns, taco shells or tortillas. UMMM, UM! That’s Mexican Lime Pulled Chicken and it’s delicious from the kitchens of Ms. Bellecious and All Things Southern to yours~

Hugs, Shellie

P.S. Y’all make sure you skip over to Jessica’s place for more good recipes. Tell her that her mama sent you. :)

 

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.

crockpotroast

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.

waferthinporckchops

“Bacon Wrapped Pork Chops with Balsamic and Brown Sugar Glaze”

5 -wafer thin pork chops
10 -slices of peppered bacon

Glaze
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

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!

 

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

 

barcelona

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.

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.