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!