My All Things Southern Comeback Sauce

Hey folks, and welcome back to the All Things Southern kitchen. We’re making comeback sauce today.  Comeback sauce is a highly favored southern condiment that is also crazy versatile. You can dress salads or pastas with it, or use it as a dip for seafood and French fries but however you try it, you’ll come back for more, which is exactly how it got its name. Most every southern cook or restaurant has their own version of this southern condiment and while they all begin with a similar base, it’s wide open after that. I’m here to walk you through my All Things Southern Comeback Sauce.

comeback

“All Things Southern Comeback Sauce”

1 cup mayonnaise
1 cup ketchup
1 cup Wesson oil
1 teaspoon yellow mustard
1 teaspoon paprika
1 teaspoon black pepper
1 teaspoon Worcestershire
1 small onion, minced
1 clove garlic, minced
1/2 teaspoon horseradish
Juice of one lemon
Dash of hot sauce
Salt to taste

 

We’ll grab a big bowl and start with my base, one cup mayonnaise, one cup of ketchup, and one cup Wesson oil. We’ll add the juice of one lemon, a dash of hot sauce, and a clove of minced garlic. Then we’ll add one teaspoon each of yellow mustard, black pepper, and Worcestershire and — here’s one of my favorite twists– a 1/2 teaspoon of horseradish. That’ll kick it up. Yes sir.

Here’s another secret. Most people use raw onion. I like to take a small white onion, mince it and sauté’ it in a tablespoon of butter before adding it to my sauce. Comeback sauce will keep in the refrigerator if you put it in an air-tight container.

Friends, the other night, I cleaned some big fine Gulf shrimp. Then I dried ‘em and dredged ‘em in flour to give ‘em a little more  body.  I seasoned ‘em really well with a cajun seasoning and placed ‘em on a hot buttered grill I had preheated in my oven. I cooked ‘em about five minutes at 400 degrees before layering ‘em over a fresh green salad and drizzling ‘em with this amazing sauce. Have mercy! It was all that! Enjoy my All Things Southern comeback sauce, y’all. It’s good eating from my kitchen to yours.

 

Almost Homemade Mexican Tortilla Soup

Hello folks, and welcome back to the All Things Southern kitchen. I was happy to see winter come and I’ll be happy to see it go. Can I get a witness?  That said, I do want y’all to be prepared in case we have a few more cold nights. So, I offer you my Almost Homemade Mexican Tortilla Soup. I’m a big fan of the new Swanson flavored broths. This recipe came from the Box of Mexican Tortilla Flavor Infused Broth — with a few of my little tweaks. It hit the spot, y’all. Let me show y’all how to stir it up for your hungry bunch.    

“Almost Homemade Mexican Tortilla Soup”

5-6 chicken breasts, roasted and deboned

2 cups of the holy trinity (diced celery, onions, peppers)

2 tablespoons butter

1 (32 ounce) carton Swanson Mexican Tortilla Flavor Infused Broth

2 cups frozen corn

1 (6 ounce) can tomato paste

1 (15.5 ounce) jar of your favorite salsa

1 can black beans (drained)

2 tablespoons crushed jalapenos

2 teaspoons minced garlic

*optional toppings: grated sharp cheddar, diced green onions, chopped cilantro, sour cream

We’ll begin by sautéing two cups of diced onion, celery and pepper, (the Holy Trinity.) I’ve already roasted about five chicken breasts. I rubbed them down with cajun seasonings, roasted them in a 350 degree oven for about forty-five minutes and pulled the meat off the bones into bite-size pieces.

To get our soup on, we’ll scoop these sautéed veggies into a big soup pot and add our carton of Mexican tortilla infused broth, two cups of frozen corn, a can of tomato paste, a jar of our favorite salsa and a can of washed and drained black beans. We’ll stir this well and add our pulled chicken and season with two tablespoons of diced jalapenos and two teaspoons of minced garlic. Bring it all to a boil, turn it down and let it simmer a good thirty to an hour for the flavors to mingle. That’s it! Serve over a bed of chips with your favorite toppings.  We used grated sharp cheddar, diced green onions, chopped cilantro, and sour cream!

Enjoy my Almost Homemade Mexican Tortilla Soup, y’all. It’s good eating from the All Things Southern kitchen to yours!

Hugs, Shellie

image courtesy of hungrypoodle.com

Heartiest Cheesy Broccoli Soup on the Planet

Hello folks, and welcome back to the All Things Southern kitchen. I’ve got a big pot of bone-warming soup for y’all in case we get another cold snap, but first some back story. I had the grand girls last week while their parents took a short vacation. Those girls love them some Broccoli and Cheese soup.  My man does too, but he had a taste for supper he could sink his teeth into, so I created a meal that made everyone happy! I’m calling it the Heartiest Cheesy Broccoli Soup on the Planet. Here let me walk y’all through it! bsoup

“Heartiest Cheesy Broccoli Soup on the Planet”

4 tablespoons unsalted butter, softened

1/2 white onion (minced)

1 teaspoon minced garlic

4 tablespoons all purpose flour

2 cup half and half

4 cups chicken broth

2 heads broccoli, cut into florets

1 large carrot, peeled and chopped small

2 cups mushrooms, washed and sliced

2 grated sharp cheddar cheese

4 ounces of Velveeta cheese

1/4 teaspoon nutmeg

2 bay leaves

Options:  4-5 medium potatoes, washed and diced in bite-size pieces/ individual bread bowls/grocery store roasted chicken

I’ve gotten us started by sautéing a cup of minced white onion in four tablespoons of melted butter. As soon as my onions were clear, I added a teaspoon of minced garlic and four tablespoons of all purpose flour. Now, we’ll stir in two cups of half and half and our chicken stock. Go slow with this so your flour doesn’t lump. I started out using three cups of chicken stock, but I ended up using another one. You can adjust the liquid to your preference. Time for our vegetables. I’ve washed and shaved two carrots, prepared two heads of broccoli, and sliced two cups of mushrooms. We’ll stir ‘em in with two cups of grated sharp cheddar cheese and four ounces of Velveeta. Then we’ll season with a 1/4 teaspoon of nutmeg and a couple of bay leaves and let it cook on low for thirty or so minutes, or until you’re ready to eat.

Now, here are a couple more options I recommend. I washed, diced and parboiled some white potatoes to add to my soup while it was simmering, and I added some roasted chicken from the big box store. Then I seasoned it with salt and pepper and served it in bread bowls. I told y’all I pumped it up! It’s the Heartiest Cheesy Broccoli Soup on the Planet and it’s good eating, from the All Things Southern kitchen to yours!

Shellie’s Super Spaghetti Sauce

Hello folks and welcome back to the All Things Southern kitchen! I’m happy to share my Homemade Spaghetti Sauce with y’all. It’s good, MAMA MIA good. Jarred sauce can’t compete but then, I’ve gotten to where I don’t like to use anything processed if I can help it. It’s better for your taste buds and your insides. Here, let me show y’all how easy it is.

Shellie’s Super Spaghetti Sauce

Holy Trinity, minced, cooked in butter

2 (28 ounce) cans of crushed tomatoes

2 cloves minced garlic

1 tablespoon olive oil

2 Tbsp dried basil

1 Tbsp sugar

2 tsp black pepper

1 tsp. oregano

1 tsp. thyme

1 tsp parsley

1/4 cup grated Romano cheese

 

Saute a couple cups of the Holy Trinity, (chopped onions, celery, peppers). Remove veggies and brown your hamburger meat. Drain.

For our sauce, we’ll begin by heating a tablespoon of olive oil and tossing in a couple cloves of minced garlic. Stir this around a minute or two to develop the flavor but don’t let your garlic burn. Now, once your garlic is heated, add yourself a couple cans of crushed tomatoes and your preferred seasonings. I use dried basil, black pepper, oregano, thyme, parsley and a dash of sugar.

sauceHere’s the deal. At this point, you’ve basically got all of your ingredients in the pot but the longer your sauce cooks, the deeper the flavor is going to get. (I say that, but in the interest of full disclosure, I rarely start my sauce as soon as I should to let that happen.) Bring it to a low boil and turn it down. Add your sautéed veggies and browned hamburger meat, and try to cook it at least an hour over a medium heat. In the last thirty minutes, I like to drop in about a fourth cup of grated Romano Cheese. It’s a nice kick.

Serve over your favorites spaghetti or vermicelli noodles. Of course, we like to top it with grated Parmesan.  However you enjoy it, enjoy it! That’s my Super Spaghetti Sauce and it’s good eating from the All Things Southern kitchen to yours.

Cheesy Vegetable Soup

Welcome one and all back to the All Things Southern kitchen! The weather is finally dropping and I’m thrilled. Okay, it’s not dropping consistently. We’re still enjoying some warm days, but one can tell that there are cooler temps on the horizon and for me, that means it’s time to start putting on those big pots of soup! I love the feeling of having soup cooking on the stove but the best part is actually eating the soup. So, let me show y’all how to stir up my “Cheesy Vegetable Soup.”

“Cheesy Vegetable Soup”

6 medium potatoes, diced

3 to four onions, diced

5 cups water

1 (16-ounce) package frozen mixed vegetables

½ cup chicken broth

½ cup milk

1cup shredded carrots

1 bay leaf

1 clove minced garlic

1 pound fresh mushrooms, sliced

1 pound of Velveeta cheese, cubed

Salt and Pepper to taste

 

We’ll begin by dicing our potatoes and onions and dropping them in about five cups of boiling water. As soon as they are “fork tender” we’ll add a sixteen ounce bag of frozen mixed vegetables and a cup of shredded carrots and stir until the heat comes back up.

We’ll cook this on low while we make a simple white sauce. It’s easy. Just take a small boiler and melt a tablespoon of butter. Whisk in 2-3 tablespoons of flour. Once it’s smooth, we’ll remove it from the heat and whisk in half cup each of chicken broth and milk. Bring it back to a boil and stir it until it thickens. We’ll add this white sauce to our fork tender veggies and stir it well before adding a pound of cubed Velveeta cheese.

Last step, we’ll fold in our sliced mushrooms and minced garlic. That’s about it! Season it to taste with salt and pepper, add a bay leaf, and let it cook on low about thirty minutes. Of course, we’ll need some sort of bread and I’m thinking my homemade croutons will be just the thing! Come back next week and I’ll share that recipe with you. Enjoy my Cheesy Vegetable Soup! It’s good eating from the All Things Southern kitchen to yours!

Hugs, Shellie

Bodacious Black Bean Salad

Welcome back to the All Things Southern kitchen, friends. With the weather “promising” to warm up, I thought we’d turn our attention from soups to salads. Today we’re featuring my Bodacious Black Bean Salad.  I’ll show you how to whip it up but trust me, your gang won’t need any help making it disappear.

“Bodacious Black Bean Salad”

2 (12 ounce) cans whole kernel corn
1 (15 ounce) can black beans
1 (3 ounce) can sliced black olives
½ cup chopped green onions
½ cup chopped red onion
2 jalapeno peppers finely chopped
Dash of garlic salt
Dash of sugar
1 cup shredded cheddar cheese
Dressing: ½ cup Italian dressing

I’ve already rinsed a couple cans of black beans. Now we’ll toss ‘em in a pretty glass bowl with two cans of drained whole kernel corn, a half cup of chopped green onions, a half cup of chopped red onion, and two finely diced jalapeno peppers. Then, we’ll drain this small can of sliced black olives and add them in along with a cup of shredded cheddar cheese. We’ll season all this with a dash of garlic salt and a little sugar and stir in the dressing– a half cup of Italian dressing should just about do it. You’ll want to be careful not to tear up the beans while you’re stirring. This is great on a bed of lettuce. You can add bite-size pieces of chicken for that full meal deal or you can serve with a bag of Frito’s like a dip! Just be sure and let it chill a bit so the flavors can blend.  Enjoy my Bodacious Black Salad, folks. It’s good eating, from the All Things Southern kitchen to yours!

 

 

“Broccoli Soup Divine”

Welcome back to the All Things Southern kitchen, friends. This cold weather has me thinking soup. I made my broccoli soup the other evening and it was so good I thought I should share it with the porch. There are a lot of different ways to enjoy this recipe. You can add diced chicken, or you can bake a potato and layer the soup over the top if you want to stretch it for unexpected company. However you serve it, just serve it. You’ll be glad you did.

  • 2 sixteen ounce bags of frozen broccoli
  • 1/2 stick of butter
  • 1 medium onion chopped
  • 8 ounces Velveeta cheese
  • 1 six ounce roll garlic cheese
  • 1 can cream of chicken soup
  • 1 can cream of mushroom soup
  • 1/2 cup milk

We’ll begin by dicing a medium onion and sautéing it in a half stick of butter. Now, we’re gonna empty two bags of frozen broccoli into our soup pot with about a fourth cup of water. We’ll turn the heat up to high and add a can of cream of chicken and a can of cream of mushroom. Once this heats up we’ll add our cheeses. I used to just use Velveeta cheese in my broccoli soup, but I’ve found that I like to use a roll of garlic cheese, so I cut the Velveeta in half. Now I use about eight ounces of Velveeta and six ounces of garlic cheese to two bags of broccoli. Once our onions are clear we’ll add them with the butter to our soup and let it cook over a medium fire for about thirty to forty-five minutes.  Depending on the consistency, y’all, I sometimes add anywhere from a fourth cup to a half cup of milk.

Enjoy folks, this soup is divine!

Ann Brock’s Taco Soup

Don’t be fooled. The promise of spring might be in the air, but it’s just teasing. There’s plenty of cold nights left to enjoy a belly-warming bowl of soup.

  • 1 Can Red Kidney Beans
  • 2 Cans Pinto Beans
  • 1 Can Whole Kernel Corn
  • 1 Can Diced Ro-Tel Tomatoes w/Peppers
  • 1 Can Stewed “Mexican Recipe” Tomatoes
  • 1-2 Pounds Ground Chuck or Vinson
  • 1 Pkg. Dry Taco Seasoning
  • 1 Pkg. Dry Ranch Valley Seasoning

Add seasonings and one cup of water to browned and drained meat. Add all cans with their juices and bring to a boil. Simmer at least thirty minutes. Add water to desired soup consistency. (I usually rinse out the bean cans and pour the water into the pot. I get all the goodies from the beans and cut down on smelly garbage at the same time.)

Serve with cornbread, crackers or Frito chips. Top with grated cheese and enjoy.

Thanks Mrs. Ann! ~Shellie

Beth’s Coffee Chiller

Welcome back to the All Things Southern kitchen friends. I want to share my Coffee Chiller recipe with y’all today. Coffee chiller? It’s a cold coffee recipe and it’s so good! Several years ago I was at a bridal shower for my nephew Blake and his sweet bride to be Rachel when the hostess served this up and it went over like fried chicken at a church potluck. I’ve held onto this fabulous coffee chiller ever since. I got it out recently to share with my daughter who was throwing a shower in Houston—and it went over with flying colors there, too. So I thought I’d show y’all how to whip it up. Let’s go!

  • 1 cup instant coffee
  • 1/2 cup cocoa
  • 1 and 1/4 cup sugar
  • 1 cup (boiling) water
  • 2 cups tap water
  • 2 tsp. vanilla
  • 1 pint whipping cream (whipped)
  • 1/2 gallon vanilla ice cream (softened)

We’ll start by combining a cup of instant coffee with a ½ cup of cocoa and one and a fourth cup of sugar. To this dry mixture we’ll add a cup of boiling water and stir until it’s dissolved. Next we’ll add two cups of tap water, two teaspoons of vanilla and three quarts of plain milk. You’ll want to keep this coffee mixture refrigerated as your guests are arriving. When you’re ready to serve, take a pint of whipping cream, whip it up and add it to the cold coffee. Pour in a pretty punch bowl and top with a half gallon of softened vanilla ice cream. Ladle into pretty cups and absorb the compliments. You’re done. Now you’re just chillin, get it—coffee chillers, chillin? I crack myself up.

Enjoy Beth’s Coffee Chiller recipe folks—it’s delicious, from my kitchen to yours.

Hugs,
Shellie

Clean the Pantry Swamp Soup

Welcome back to the ATS kitchen, friends. I’ve been living in the Louisiana Delta long enough to know we may have a few more cold days before this thing warms up for good. Here’s one of my great old standby soup recipes. Stock the ingredients now and keep the recipe handy. It’ll be a nice treat for the family during one of those season ending cold snaps.

  • One can each of: Cream of Celery, Cream of Broccoli, Cream of Mushroom, Cream of Potato, Cream of Onion, Cream of Chicken
  • Two soup cans of evaporated milk
  • 1/2 cup chopped onion
  • 1/2 cup bell pepper
  • Half stick of butter
  • Three eight ounce rolls garlic cheese
  • Three eight ounce rolls jalapeno cheese (or Mexican Velvetta!)

We’ll begin by sautéing our onions and peppers in a bit of butter. When they’re clear, we’ll add our preferred meat. If you’ve got chicken, use chicken. Shrimp, crab, crawfish—whatever you’ve got, folks. I’ve diced up four grilled chicken breasts for us to toss in today. We’ll put our veggies in a big boiler and add the evaporated milk along with our soup cans: cream of celery, chicken, mushroom, potato, and onion. (By the way, try using the low-sodium variety on those cans. It’s better for you and you won’t miss the flavor.) Now, we’ll cut up eighteen ounces each of garlic roll cheese and jalapeno roll cheese, add it to the pot and bring the heat up slowly.

That’s it. Let it simmer on the stove until it’s heated through and through—- or until the family is banging on the table, whichever comes first. This makes a big old pot, friends! Salt and pepper to taste and serve with your favorite hot bread!

Crawfish Etoufee’ for Cheaters

Short on time and long on cravings? Coming pretty close to the old fashioned start-from-scratch version, this one goes out to you weary workers sitting at your computers wondering what you can pull out of the hat for supper. One quick stop at the supermarket and in less than an hour you’ll be dining southern style.

  • 1 chopped green bell pepper
  • 1 chopped white onion
  • 1 stick butter
  • 2 lbs. Crawfish tail meat
  • 3 cans Cream of Celery soup
  • 1 can Rotel tomatoes
  • salt/pepper
  • Toney Chacheres’ Seafood Seasoning

Rinse crawfish tail meat thoroughly and drain. Saute’ onion and pepper in butter. Combine with remaining ingredients and cook over medium heat for forty-five minutes. Season well and serve over rice.