Wednesday, January 13, 2010

Spicy Ginger Garlic Chicken

Chicken baked in an Indian inspired barbecue glaze of minced garlic, fresh ginger, cinnamon and cardamom spices.

Spicy Ginger Garlic Chicken

A yummy way to jazz up chicken without adding a lot of fat.

I used some of those grocery store, super gargantuan, bone-in chicken breasts here and then just sliced them up to serve, but this works well with a cut-up whole chicken, or thighs and legs.

If you're looking to cut back on fat, remove the skin. These are also great grilled.

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Monday, January 11, 2010

Old Fashioned Coffee Cake

Old Fashioned Coffee Cake. A very simple, but classic and tender old fashioned coffee cake, made with brown sugar, cinnamon and pecans, comes together quick and easy. Serve with a drizzle of cream, or a scoop of vanilla ice cream & a piping hot cup of coffee.

Old Fashioned Coffee Cake

To me, this is what represents a true, old-fashioned coffee cake.

Nothing fancy, very basic, just a perfectly simple sweet batter that produces a light cake, topped with a crunchy trio crumble of brown sugar, cinnamon and pecans that pleasantly invades your senses. Perfect served at the kitchen table still warm from the oven, piping hot coffee in hand, over gossip with your best friend.

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Sunday, January 10, 2010

Weekend Cocktails - Mardi Gras Milk Punch

Mardi Gras Milk Punch

Mardi Gras Milk Punch

Milk punch, in one form or another, is a popular adult beverage in the deep south during the winter months. An old fashioned drink that has been around forever, it is still enjoyed in many households from the Mississippi Gulf Coast up to the Delta, and is served at most every restaurant in New Orleans. Thanks to the multitude of celebratory events of the season, including those surrounding Christmas, New Year's, and, of course, Carnival season, there are plenty of opportunities to enjoy one.

Usually served in the wee hours of the morning as a tummy soother following a long night of over-indulgence, a milk punch is intended to be slowly sipped to help pleasantly greet the sunrise of the morning after. It is rich and delicious, and like it's close cousin eggnog, a bit deceptive, so be careful. It is easy to forget it too contains liquor.

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Saturday, January 9, 2010

Loaded Potato Skins

Who can resist a yummy potato skin, baked to a crispy tenderness and filled with all the goodies we love - green onion, bacon and cheese - and for me, topped with a dab of sour cream?

Loaded Potato Skins

Just looking at these always makes me want to make more! They are yummy bites of deliciousness and totally addictive.

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Friday, January 8, 2010

Some Food that Elvis Presley Would (Probably) Love - Happy Birthday Elvis!

Today would be the birthday of Mississippi-born Elvis Presley (1935 - 1977) if he were still with us, and you know, I just don't buy the whole "Elvis Presley Cake" thing at all. While he might have liked pineapple, somehow I just do not see Elvis being all that crazy about a pineapple cake. Nothing against that cake at all, I love it, but wouldn't he love a peanut butter cake even more? Just sayin'...

Now, what I do believe for sure is that he probably would have stopped by the Arcade Restaurant in Memphis, last booth on the left, and grabbed a snack of a fried peanut butter and banana sandwich - two slices of white bread, each slathered with peanut butter, sliced banana in between, and fried in a ton of butter till golden brown. I'd be willing to bet he would have loved any one of these recipes on his birthday, or any day too.

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Thursday, January 7, 2010

Cream of Broccoli Soup with Cheese

An easy, creamy, cheesy, chicken broth based broccoli soup that gives star attention to the broccoli.

Cream of Broccoli Soup

A reader asked on Twitter if I had a broccoli soup recipe, and while I had not put one up on the blog yet, I tweeted the basics to them, hoping I didn't forget anything. (I did. I forgot the garlic!)

Then, well, all I could think of the rest of the day was broccoli soup - so of course I had to make some!

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Tuesday, January 5, 2010

Mardi Gras King Cake with Pecan Praline Filling

A tender pastry dough, stuffed with a pecan praline filling, glazed and decorated with tinted sugars.

Mardi Gras King Cake

It's Twelfth Night - or it will be at sunset today. Yep. And... before you know it, they're everywhere! No matter where you go they will be in your face. You can't escape them. They scream at you from far and near. What am I talking about you say?

Plastic babies? In bags? With colored beads?

It must be ...

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Creole Jambalaya with Chicken, Smoked Sausage and Shrimp

A big batch, oven-baked, Creole-style jambalaya containing chicken, shrimp and andouille smoked sausage.

Creole Jambalaya

Jambalaya, often made in this way with chicken, andouille sausage and shrimp, is a very common dish here in The Deep South and we tend to have it regularly, though every recipe you'll run across is probably a little bit different from the one before it.

Different methods, different ingredients, different seasonings. It's a very versatile dish and there isn't any one way that is the only way.

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Sunday, January 3, 2010

Healthy and Delicious High Fiber Pancakes

Healthy and delicious high fiber pancakes made with baking mix, oat bran and wheat germ.

Healthy and Delicious High Fiber Pancakes

One thing that I love to do at the beginning of the year is to try to work out of my pantry as much as possible to sort of clear out the old. It can be a sort of fun challenge to do, and right now I have a pretty full pantry to work from, so coming up with recipes shouldn't be too difficult.

Last year I happened to have a very large box of Bisquick that I purchased to make my sausage balls over the holidays. They were out of my usual Pioneer mix and literally the one and only box of baking mix left on the shelf at the time was a huge box of Bisquick. I also had oat bran and wheat germ in the freezer, so I thought I would combine that Bisquick with those fiber rich nutrients and try to healthy-up some pancakes, using what I had. You can certainly reduce fat by substituting one egg white for one of the eggs, and using the Heart Smart version of Bisquick instead of the original version.

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Saturday, January 2, 2010

Revamped Brown Rice

It's that time of year! We all try to tighten the belt so to speak (yes, me included), at least for a little bit, to try and knock off some of those seasonal pounds we seem to pick up between Thanksgiving and New Year celebrations. So many wonderful treats - it's really hard not to! Being a food blogger only makes it worse, and combine that with a food blog about southern food and well, y'all can imagine. So, I'll be posting a few of my favorite lower carb, lower fat, lighter recipes in between the usual classic southern favorites.

Brown rice is one of my favorites because not only is it healthier nutritionally speaking than white rice, but it also has a nice nutty flavor and a chewier texture that seem to make it more satisifying. Alone though, it can be, well, a little dull. So while this is really a non-recipe recipe, I thought I'd share with you one of my favorite ways to bring brown rice up a notch.

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