Saturday, October 24, 2020

7 Soup Recipes to Keep You Warm on Chilly Days and Nights

    There is nothing that warms the body and soul as much as soup does.  Not only that, but soup is also healthy and delicious. Serve soup with some yummy cast iron skillet cornbread or crusty homemade bread for a perfect meal!

    We enjoy soup all year long but when the weather turns chilly, we eat soup at least a few times a week. I am so excited to present this list of soups here today.  Find you a favorite (or two) and make a pot of soup for your family tonight!  

1. The Ultimate Potato Soup Recipe!  My all time favorite soup is potato soup.  It was my favorite as a little girl and now that I am in my early 50's, potato soup is still my favorite.  This is a recipe that I have perfected over the past 25+ years.  Try it and see why!


2.  A No-Soak 15 Bean Soup Recipe. If you are looking for a really hearty and filling soup recipe, this one is a perfect choice.  Your house will smell wonderful as it cooks and will make your mouth water all day long.  


3.  Creamy Chicken and Rice Soup.  If I had to choose a 2nd favorite soup, this would be it.  We serve this once a month all year long.  It is a thick and hearty soup that just makes one smile with each bite!

 


4.  Homemade Tomato Soup.  This is a classic tomato soup recipe that pairs perfectly with a grilled cheese sandwich or with a pimento cheese sandwich.  Yum!  


 

5.  Cauliflower Soup.  Cauliflower is all the rage right now but I've been loving cauliflower for years and this creamy, rich soup is one of the reasons why.  Whether you are on a cauliflower kick or not, this recipe is sure to please. 

6.  Smoke Sausage & Radiatore Soup.  This soup is my oldest son's favorite soup.  He is 22 and often will pull out my recipe and make it on his own to enjoy.  It's a tomato based soup with smoke sausage and pasta.  What is there not to love?!?


7.  Creamy Chicken Taco Soup.  This is a really quick soup to mix up and has an amazing taste. Great to eat with a few tortilla chips.



    Hope you found at least a few recipes to try out and when you do, please come back here and comment how you liked it.


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Saturday, October 17, 2020

How to Cook the Perfect Porterhouse Steak

    A porterhouse steak is a true thing of beauty.  It is a large cut that has both the New York Strip and a Filet Mignon; which is separated by a T-bone.  With a porterhouse steak, you truly get the best of both worlds.  A perfect marriage cooked beautifully in a cast iron pan.  It will be juicy, flavorful and have the perfect crust on the outside!

 


    I start off cooking the steaks in the cast iron skillet on the stove top and then move them into the oven to finish them off.  By doing so, you get a beautiful sear on the outside and a juicy center on the inside.

 

2" thick porterhouse steak

3 T. butter, room temperature

1 T. olive oil

1 tsp. garlic powder

1 tsp. rosemary

1 tsp. thyme

salt & pepper, to taste

 

    


    First things first is to get your porterhouse steak to the correct temperature before cooking it.  Thirty minutes before you want to start cooking it, place your steak on a plate and set it on your countertop.  It needs to warm up some before cooking.  This will help the steak cook more evenly.  

    After the steak has warmed up, preheat your oven to 300 degrees.

     Heat up your cast iron skillet over medium heat on your stove top.  Heat it until it is nice and hot.  It has to be good and hot to get a good sear on the steaks.  Add in the olive oil and let it heat up a bit too.  Pat dry your steaks and season the steak on both sides with the garlic powder, thyme, and 1/2 teaspoon of pepper.  Put the steak in the hot skillet.  Sear both sides of the steak, it will probably take 2 minutes per side) and then transfer the steak to the preheated oven.  

    The steak will cook in the oven for about 6-10 minutes or until the steak reaches desired cook and temperature.  

    As it cooks, mix together the rosemary and butter.  After the steak has cooked for 3 minutes, spoon on the butter mixture onto the steak, put back into the oven and allow the steak to finish cooking.  

    Salt the steak right BEFORE slicing and serving.  Salting this cut of meat any earlier will draw out a lot of the moisture and the steak will be dry.  

    Allow the steak to rest for 5-7 minutes before serving.



**** Cooking time/temperatures****

For a medium steak, 6-7 minutes (135-140 degrees).

For a medium well steak, 8-9 minutes (145-150 degrees).

Remember steaks will raise about 5 degrees as it rests.


Serve steak with juices from the skillet drizzled over the top!  



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Friday, October 16, 2020

True Southern Pimento Cheese Spread Recipe

    People are always asking for my Pimento Cheese recipe so to appease the masses and save myself some time, I am sharing the recipe here today.  This is a true Southern classic and makes the perfect sandwich spread.  My boys love to eat it on tortillas but it great on homemade bread too.  I even like it with celery sticks. 


Southern Pimento Cheese Spread

5 c. grated Cheddar cheese or Colby Jack cheese

2 c. mayonnaise

1/4 c. chopped pimentos

8 oz. cream cheese, softened

2 T. Worcestershire sauce

1 T. sugar

1 tsp. garlic powder

1 tsp. onion powder

1/2 tsp. salt

1/2 tsp. pepper

1/2 tsp. paprika

 

    Mix all ingredients together, except for the pimentos.  After mixed up real good, fold in the pimentos.  Chill for an hour or two before serving.

 

    If you love cheese, you'll love my Homemade Creamy Macaroni & Cheese recipe too! 


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Monday, October 12, 2020

Homemade Pineapple Bread

    I love making fruit breads.  Not only do I make the "normal" ones like banana bread and pumpkin bread, but I also make a wonderful strawberry bread, blueberry bread, and a peach bread too!  Today I am sharing my pineapple bread recipe.  It turns out so moist and delicious.  It does not have an over-the-top pineapple flavor...just the perfect amount!



Homemade Pineapple Bread

2 1/2 c. all-purpose flour
1 c. sugar
1/2 c. butter
20 oz. can crushed pineapple, drained (but save the juice)
2 lg. eggs
1 T. baking powder
1 tsp. vanilla
1 tsp. salt
1/2 tsp. baking soda
 
For the glaze:
1 1/2 c. powdered sugar
3 T. reserved pineapple juice
 
    Preheat your oven to 350 degrees. Oil or butter a large loaf pan and set aside.
 
    In a small bowl, beat together the sugar, butter, eggs, and vanilla until smooth. Set aside.  In a large bowl, mix together the dry ingredients.  Mix in the sugar mixture and mix well. Open up the crushed pineapple.
 

   
Stir in the drained crushed pineapple.  Pour the batter into the bread pan.
 

    
Place in the oven and bake for one hour or until a toothpick inserted in the middle comes out clean.  
 

    Allow the bread to cool for at least 20 minutes.  As it cools, prepare the glaze by mixing the powdered sugar and juice together.  When the cake has cooled, pour the glaze over the top.
 
     
    Leave the glaze like it looks above or spread the glaze out evenly over the top.  
 

    Serves 12 and each serving has 50 carbs.  
 
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Sunday, October 11, 2020

Microwave Chocolate Brownie in a Mug

       I love desserts and share many recipes on my blog for full size cakes, pies, fruit breads, cookies, brownies and more.  My mother-in-law enjoys my recipes but she lives alone now that her husband is gone.  She wanted me to come up with some single serving desserts and that is just what I have done.  This single serving brownie is chocolatey and indulgent.  It truly takes just a few minutes and is a cup of pure heaven.  

 


 Microwave Chocolate Brownie in a Mug

 

  •  1/4 c. all-purpose flour
  • 1/4 c. + 1 tsp. brown sugar
  • 3 T. cocoa powder
  • 3 T. milk
  •  2 T. butter
  • 2 tsp. chocolate chips (optional)
  • 1/4 tsp. vanilla
  • pinch of salt
  • pinch of cinnamon
  • pinch of instant coffee (optional)


     In a small bowl, mix together the ingredients.




 Pour or scoop the mixture into a microwavable safe mug. 



      Microwave 45-60 seconds, depending on your microwave.  It should be moist looking when done, not dry.  It may not look done, but it is.  Allow to cool for a minute or two and enjoy.  Goes great with a scoop of vanilla ice cream on top, drizzled with a bit of chocolate syrup.  Yum!



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Saturday, September 12, 2020

How to Make Your Own Buttermilk (Easy Buttermilk Substitution)

    In my cooking, there are many times that a recipe calls for buttermilk and I NEVER have buttermilk on hand.  I don't like the taste of it and I hate to buy some to have on hand and then never use it so I just don't buy it.  Instead of running to the store every time I need some, I just make a buttermilk substitute that works perfectly!  Now I never have to run to the store again!  I just make my own and it is super easy to do.

 


    You just don't want to ever just omit buttermilk if a recipe calls for it.  Buttermilk brings a delicious and light texture to whatever you are making.  It makes biscuits, breads, and pancakes more tender and adds flavor to cakes and makes them extra rich and moist.

    For each cup of buttermilk you need, just put 1 tablespoon of white vinegar or 1 tablespoon of lemon juice into a measuring cup and then add milk up to the one cup line.  Stir and leave alone for at least 5 minutes.  After 5 minutes the milk should have thickened and curdled slightly then you have the perfect buttermilk substitution.   Now it can be used 1-for-1 in any recipe that calls for buttermilk.

    Some of the recipes that I use this substitute for would be in my cast iron skillet cornbread, homemade hush puppies and in my easy and tender butter dipped biscuits.


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Wednesday, September 9, 2020

Yummy Meatballs and Gravy

    I remember as a little girl watching my grandmother make meatballs.  They always smelled so good.  I was reminiscing recently and decided to whip up some meatballs and topped them with a lovely brown gravy.  We served it over mashed potatoes and the whole family enjoyed it.  It will definitely go into our family meal rotation.  It is the epitome of comfort food!

 



For the meatballs:

2 lbs. lean ground beef

1/4 c. breadcrumbs

1 lg. egg, beaten

1/2 yellow onion, finely diced

3 T. olive oil

1 T. ketchup

2 tsp. parsley 

1 tsp. mustard

1 tsp. Worcestershire sauce

1 tsp. minced garlic

1 tsp. Italian seasoning 

1/2 tsp. salt

1/4 tsp. pepper

 

For the Gravy:

1 c. beef broth

1/2 c. milk

1/4 c. water

1 yellow onion, sliced into 1/2" strips

3 T. cornstarch

1 T. butter

1 1/2 tsp. Worcestershire sauce

1 tsp. onion powder

1/2 tsp. garlic powder 

 

    In a large bowl, mix together all of the meatball ingredients (except for the olive oil).  Mix until just combined.  If you overmix them, the meatballs can become tough.  Form the meat into individual meatballs that are 1 1/2"-2" in size.



     In a large skillet, heat up the olive oil over medium heat. Brown a few meatballs at a time.  It took me about 2 minutes per side to get the meatballs evenly browned.  Remove the meatballs and place on a paper towel lined plate.  Keep doing this until all the meatballs are browned.




    Using the same skillet and without draining off the oil, melt the butter for the gravy.  Add in the onion slices and allow the onions to soften and even caramelize a bit.  Stir frequently.  Once the onions are nice and soft, add in the beef broth, milk, spices and Worcestershire sauce. Stir well and turn your stove to high.

 


 

    As it is cooking, mix cornstarch and water together in a small bowl.  When it is thoroughly mixed, check on the gravy.  If it is at a small boil, then whisk in the cornstarch mixture and turn the stove to low.  Continue to whisk as it cooks and thickens.  


    Now add in the meatballs back into the skillet and heat it up on low for about 10 minutes.  




      Serve over mashed potatoes, rice, or even on some toast.  

 


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7 Soup Recipes to Keep You Warm on Chilly Days and Nights

     There is nothing that warms the body and soul as much as soup does.  Not only that, but soup is also healthy and delicious. Serve soup ...