Kidney Bean & Chickpea Salad

Hello folks and welcome back to the All Things Southern kitchen. I spoke to the women of First Presbyterian Church in Vicksburg, Mississippi recently. Not only did I have a great time, but I picked up a new recipe at the luncheon, a delicious Kidney Bean and Chickpea Salad! I snagged the recipe, but because a recipe is just a suggestion, I adjusted it with some of our favorite flavors. I added a bit of this, changed a little of that until I made it my own! I’ll show you how to stir it up and you can try it on your bunch!


“Kidney Bean & Chickpea Salad”

2 cloves garlic, chopped
1 15 oz cans dark red kidney beans, rinsed
1 tsp kosher salt, divided
3 15 oz can chickpeas, rinsed
1/2 cup extra virgin olive oil
1 bunch of chopped green onions
1/4 cup lemon juice
1 1/2 c chopped cilantro
1/4 tsp ground cinnamon
2 T ground cumin
1/2 cup chopped fresh mint
We’ll begin with two cloves of garlic that we’ve chopped up nice and fine. We’ll sprinkle them with a 1/2 teaspoon of salt and work it in with a fork to form a paste. Then we’ll transfer this paste to a large bowl where we’ll add another 1/2 teaspoon of salt, 1/2 cup of olive oil, and 1/2 cup of lemon juice before seasoning it with 2 tablespoons of ground cumin and 1/4 teaspoon of cinnamon. Whisk this dressing well.

Next, we’ll rinse and drain one can of red kidney beans and three cans of chickpeas, add them to our bowl and toss until they’re well coated with our dressing. This dish uses a ton of fresh herbs to ramp up the flavor! We’re going to stir in 1 and 1/2 cups of chopped cilantro, 1/2 cup of chopped fresh mint and a bunch of chopped green onions.

Heads up, y’all, you can serve this at room temperature or you can chill it, whichever you prefer, but if you’re not going to serve it immediately, hold off on the herbs until you do. That’s my Kidney Bean and Chickpea Salad, it’s simple, it’s pretty and it’s good eating, from the All Things Southern kitchen to yours~


Crunchy Romaine Salad

Welcome back to the All Things Southern kitchen, folks. So, here’s a news flash, y’all. Salads do not have to be boring! We’re making my Crunchy Romaine Salad today and it will put your basic lettuce and tomato salad to shame.

“Crunchy Romaine Salad”
3-6 slices of bacon, cooked and crumbled
1 cup pecans or almonds, chopped
1 pkg. Ramen noodles, broken up
3 tablespoons butter
1 bunch broccoli, coarsely chopped
1 head Romaine lettuce, cleaned and torn into bite-size pieces
1 bunch green onions, chopped
Sweet and Sour Dressing: 1 cup vegetable oil, 1/4 cup sugar, 1/2 cup red wine vinegar, 3 tsp. soy sauce, salt and pepper to taste — whisk together.

We’ll begin by melting three tablespoons of butter in a cast iron skillet. Then we’ll break up a package of Ramen noodles and toss them in the melted butter for about 2-3 minutes before adding our precooked and crumbled bacon and a cup of chopped pecans. Once the nuts are nice and brown, just drain ’em and set ’em aside.  (Y’all know what salad looks like. I figured I’d show y’all those fine little crunchies before they get tossed in! They’re delicious!)


Meanwhile, I’ll prepare our salad base. We’re using a head of Romaine lettuce that I’ve cleaned and torn into bite-size pieces, a head of broccoli that I’ve given a coarse chop, and a bunch of chopped green onions. We’ll add our noodles and almonds and finish with a cup of Sweet and Sour Dressing.

To whip up that dressing, we’ll take a cup of vegetable oil, a fourth cup of sugar, a half cup of red wine vinegar, and three teaspoons of soy sauce, salt and pepper to taste, and whisk it together until the oil and vinegar decide to get along. Voila! Dress your salad and enjoy! That’s my Crunchy Romaine Dressings and it’s good eating from the All Things Southern kitchen to yours~

Hugo’s Famous Salad Dressing!

Hello folks and welcome back to the All Things Southern kitchen. I’ve got a very special recipe to share with y’all today, Hugo’s Famous Salad Dressing. Hugo was a fine Italian gentleman who used to run a restaurant in our home town, Lake Providence, LA. Hugo’s salad had a reputation all its own and today, and it was all due to his famous Famous Salad Dressing. That’s what I’m here to share with y’all. I found it in my late mother-in-law’s cookbook. How she got the secret out of Hugo, is anybody’s guess, but that’s another story. Let’s get cooking, or mixing as is the plan today!

“Hugo’s Famous Salad Dressing”

3 ounces garlic oil
3 ounces brown apple cider vinegar
2 tablespoons capers
1 tablespoon crushed oregano
1 tablespoon crushed black pepper
1/2 tablespoon salt

Folks, we’ll begin by washing our lettuce and setting it aside. Then we’ll take three ounces each of garlic oil and apple cider vinegar and combine ’em in a glass jar with a tight lid. Note: You simply must use olive oil. If you can’t find it on your grocery shelf, I’d recommend mincing several garlic cloves into a jar of olive oil and letting it marinate for a few days! I snapped a pic of the olive oil I’ve been using that is delicious times two!



Once we force our oil and vinegar to mix and mingle by shaking ’em up really good, we’ll add two tablespoons of capers, one tablespoon each of crushed oregano and black pepper and a 1/2 tablespoon of salt.

Mix this all up really well and drizzle it generously over fresh lettuce. Top with green and black olives and a cubed tomato. Now, to be clear, that is Hugo’s Famous Salad Dressing. I like to add my own variations to the salad itself, like, like boiling a couple eggs to dice over it, adding homemade croutons, shredded parmesan, etc. I hope y’all enjoy Hugo’s Famous Salad Dressing! It’s good eating, from All Things Southern and the kitchen of the late Hugo Morara to yours!

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.


“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

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

Popeye’s Got to Have It Spinach Salad

We’re stirring up “Popeye’s Got To Have It Spinach Salad” in the All Things Southern kitchen today.   It’s chock-full of nutrition and running over with flavor. Let me show you~

“Popeye’s Got To Have It Spinach Salad”


2 six-ounce bags packaged spinach, washed
1 bunch green onions, diced
5 slices bacon, fried, drained, and crumbled
½ cup slivered almonds, toasted
1(8 ounce) can sliced water chestnuts
1/3 cup olive oil
¼ cup sugar
3 tablespoons cider vinegar
Salt and Pepper to taste
3 to 4 hard-boiled eggs

I’ve already diced up the green onions and rinsed two bags of packaged spinach. (This makes a big salad, so if your bunch isn’t as big or as hungry as mine, you might want to cut back on the greens a little.)

I’ve also fried, drained and crumbled five slices of bacon. We’re gonna add the chopped green onions and the bacon bits to our freshly washed spinach along with an eight ounce can of sliced water chestnuts and a half cup of slivered almonds that I’ve lightly toasted.

Time for the dressing: We’ll take 1/3 cup of olive oil, and whisk it with three tablespoons of cider vinegar. Once we force those two to get along, we’ll add a fourth cup of sugar to our sweet vinaigrette with a dash of salt and pepper. Then we’ll drizzle it over the salad right before we’re ready to serve it. (Adjust the amount to your salad. Don’t drench it!)

All that’s left is to slice our hard-boiled eggs and use ‘em to garnish our salad. Perfection, or as we like to say it here at ATS— Bone Appetite! Enjoy PopEye’s Got to Have It Spinach Salad, folks. It’s good eating, from the All Things Southern kitchen to yours!

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!



Sherry’s Cranberry Chicken Salad

Hey folks! Welcome back to the All Things Southern kitchen.  I’m sharing a recipe I acquired from a new friend I met at a speaking engagement recently. This is Sherry’s Cranberry Chicken Salad recipe, and it’s delicious.

“Sherry’s Cranberry Chicken Salad”

4 cups chopped cooked chicken breast (I use all the meat from a rotisserie chicken instead of just breast meat)
1 cup chopped celery
3/4 cup dried cranberries
1 green apple, diced

3/4 cup toasted almonds, chopped
1 cup mayonnaise (not Miracle Whip)
3 tbsp. apple cider vinegar

1 and ½ tbsp honey

Dash of lemon juice
4 tsp sugar
sea salt and black pepper to taste
1/2 tsp poppy seeds

We’re going to start with a rotisserie chicken from the big box grocery store. They’re the best! Now, in a large bowl we’ll take the chicken that we’ve pulled off the bone and reduced to bite-size pieces and we’ll combine it with a cup of chopped celery, one chopped green apple, ¾ cup each of dried cranberries and toasted almonds, and mix it well. We’ll take a separate bowl and combine a cup of mayonnaise, (not Miracle Whip. I’m serious about that. *grin*)

Again, that’s a cup of mayonnaise that we’ll blend with 3 tablespoons apple cider vinegar, a tablespoon and a half of honey, a dash of lemon, and four tablespoons of sugar. We’ll use about a half teaspoon each of sea salt and black pepper. Once it’s blended we’ll stir in a teaspoon of poppy seeds, stir again and put it in the fridge to chill. Sherry says she chops the chicken finer if she’s making sandwiches and she doubles the dressing recipe. I say, eat it with chips, crackers, or on a sandwich—just make sure you eat it! Enjoy Sherry’s Cranberry Chicken Salad, y’all! It’s good eating from the All Things Southern kitchen to yours!

Fresh Pasta Salad from Kitchen Belleicious

Welcome back to the kitchen, y’all! I have a new recipe from my daughter over at Kitchen She may be mine, but I swanne, that girl can cook! Today’s recipe is Fresh Pasta Salad and she throws a few twists in here that you have to try to believe. Let me walk you through it!

  • 1 pound pasta of your choice
  • 1/4 cup drained capers
  • 1/4 cup halved Manzanilla olives (or any green olive)
  • 6-8 halved cherry tomatoes
  • 1 can drained chickpeas
  • 1/2 tsp each salt and pepper
  • 1/2 tsp paprika
  • Sauce:
  • 2 cloves minced garlic
  • 1/4 cup grated parmesan cheese
  • 1/4 cup balsamic vinegar
  • 1 tsp Dijon mustard
  • 1/2 cup extra virgin olive oil
  • 1/2 tsp each salt and pepper

We’ll begin with our sauce. Take two cloves of minced garlic and sauté in a half cup of extra virgin olive oil. Then we’ll add 1/4 cup of balsamic vinegar, a teaspoon of Dijon mustard, a 1/4 cup of grated parmesan cheese and season with our salt and pepper. Set aside. Now, I’ve already cooked and drained a pound of bowtie pasta. To this we’ll add 6-8 cherry tomatoes that we’ve halved, a fourth cup of capers, a fourth cup of green olives, our fried chickpeas and drizzle with our sauce. Oh, wait! The fried chickpeas– I almost forgot. Folks, this is super cool. Drain a can of chickpeas on a paper towel before transferring them to a cookie sheet. Next, you’ll drizzle them with 2 TBSP olive oil, 1/2 tsp salt and pepper and 1/2 tsp paprika. Toss well and bake at 400—for 10-12 minutes. They’re delicious in this salad, but they’re really good as a snack, too. (I couldn’t believe it when Jessica told me either, but I tried ‘em and I’m a believer.)

Enjoy Jessica’s Fresh Pasta Salad, y’all. It’s good eating from Kitchen!