Sweet Potato Bacon Quinoa Skillet is full of vegetables, yummy bacon and a unique blend of spice. Continue reading
I am throwing in a new recipe, in between all of those from my extinct Just Me, Gluten Free site. Savory Butternut Whip is perfect for Autumn. Smooth butternut squash with a tiny bit of bacon thrown in for good measure. Continue reading
Easy Cassoulet: a streamlined version of the classic French peasant stew.
If you are familiar with traditional cassoulet, you know that it doesn’t necessarily look like the dish I have posted above. Yes, I know it is usually made with big pieces of duck and whole sausages. Yes, I know that it is usually packed with beans. Yes, I know that it takes a whole day or longer to make. Yes, yes, yes, I know. This is the “one hour” version and it is still delicious and I am sticking with it. Continue reading
Sausage and Black Olive Pizza Dip because not everyone loves pepperoni pizza!
Have you seen “pizza dip” before? Have you noticed that it almost always includes pepperoni? Despite the fact that pepperoni is, in fact, one of the more popular varieties of pizza, I know for another fact (because I take very scientific surveys!) that not everyone orders pepperoni on their pizza. I happen to have a few of those people living right under my roof. This sausage and black olive pizza dip is for them, for you, for anyone who doesn’t want plain pepperoni anymore. Continue reading
This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #GameTimeGrub #CollectiveBias
I live in the South where football is king and food is a close second. Every chance we get, we combine the two! There is nothing like a huge spread of #gametimegrub and a big crowd gathered to watch the exciting games leading up to the big game next week. My husband was born and raised in one of the cities whose team is playing, so without naming which, I can tell you we are very anxious for another win for the home team. One of our favorite things to eat while waiting for a first down is smothered fries. Alexia Foods helps us do just that with their sweet potato and crinkle cut French fries. Continue reading
This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are my own.
Sometimes I wish I could drive a little mini front loader into my kids bedrooms, scoop them up when their alarms go off and drop them onto the ground. Nothing seems to wake them up! Well, I take that back. Second Son, who is a senior, gets himself up all by himself. However, Third and Fourth Sons and lately, even Only Daughter, seem to have no ability to get up on time. So we rush and rush through the morning with me calling out, “10 minutes!” “5 minutes!” “Your ride is here!” “You are late…again!” Thank goodness for Aunt Jemima frozen waffles, now with #4morewaffles. Continue reading
This shop has been compensated by #CollectiveBias, Inc. and its advertiser. All opinions are mine alone.
I believe in diving into local cuisine. When I moved to Florida a little over three years ago, I started making all things Southern. It wasn’t too long before I made grillades (pronounced Gree-Yahds). They are seared meat medallions served in a spicy gravy over grits. Because I moved to Florida from Arizona, there is still a lot of Mexican influence in my cooking. It should be no surprise that I opted for El Yucateco habenero hot sauce when I made the grillades gravy.
When my kids asked what meal I’d like for Mother’s day, I said grilled pork chops. They looked at me a little blankly, because they were hoping I’d say something like frozen pizza and boxed macaroni and cheese. I rolled my eyes at them and said, ” Don’t worry, I’ll make it myself!” They let out breaths of relief and said, “Thanks, Mom, you’re the best! Happy Mother’s Day!” They let me make my own birthday cakes, too. Aren’t they great?
In my mind, there is nothing like marinated, grilled pork chops. This particular marinade came about because my husband and I realized we had 5 open bottles of mustard in our refrigerator. Desperate to use up the two Dijon’s , I created this concoction. It was such a hit that I had to go out and buy more Dijon. We eventually ate the 2 bottles of regular yellow mustard up with hot dogs and hamburgers, so I can proudly say that we only have three open bottles of mustard now. (don’t ask me to give up my Saucy Mama Smoky Garlic mustard; it stays no matter what).
- ½ cup Dijon mustard
- ⅓ cup vegetable oil (or any kind of oil that doesn't solidify in the fridge)
- ¼ cup balsamic vinegar
- 1 tbsp garlic powder
- 1 tsp salt
- 1 tsp thyme
- ½ tsp ground black pepper
- 2 tsp honey
- 6-8 pork chops
- Whisk together the marinade ingredients.
- Place pork chops in a glass 9x13 pan.
- Pour the marinade over the chops, moving the meat around to coat both sides.
- Cover with plastic wrap and refrigerate 30-60 minutes.
- Heat up the grill and cook the chops about 7 minutes on each side (longer if thicker meat, less if thin).
My son’s motto is “bury me in bacon.” He would eat it every day, if it weren’t for his mama. When he sees a package of bacon on the counter and me getting pots and pans out to make dinner, he asks if we are having bacon. He has learned, however, to follow that question up with, “is it going in something?” It is the bane of his existence that I use bacon as an ingredient instead of as a focal point. Continue reading
This month’s Pass the CookBook Club book is Breakfast for Dinner by Lindsay Landis and Taylor Hackbarth of Love & Olive Oil. As an added bonus this month, we are also able to giveaway three copies of this wonderful cookbook! As always, three recipes were chosen for us to pick from, each of us made one. You can see the dishes in the linky at the bottom of the post.
Where did the last month go? It’s Improv Challenge time again and this time we are cooking up Sausage and Mushrooms. This was an extra fun theme for me because I have a few mushroom haters in my family, so I got to make something just for the grown-ups! In a big family, it’s a treat not having to share. Continue reading
I have become a huge locivore since moving to Florida. The fresh produce that we enjoy all year long is amazing. While the rest of the country is still fighting snow and ice, we are enjoying fresh summer squash and tomatoes! It always puts a smile on my face when I see the Fresh From Florida signs in the grocery store next to vegetables that, in other parts of the country, won’t be in season for another five or six months! Continue reading
If I have cheese flowing through my veins, than my husband has mashed potatoes in his. He could eat a bowl full every single day and never, ever get tired of them. I have such a hard time, as a food blogger, making him boring old mashed potatoes. So he gets them in the form of twice baked potatoes, mashed potato pies, and these Loaded Bacon and Cheese Mashed Potatoes Continue reading
Sometimes there is nothing like a good dinner salad. I am not talking about a pasta or potato salad, but a leafy green salad filled with enough protein and other hearty items to stand alone as a main dish.
I won a couple of boxes of gluten-free stuffing mix and didn’t want to use it with a bird. Go figure; me not wanting to follow the norm. Instead, I decided I wanted to make a strata. As a gluten-free eater, I often miss foods from my youth. Bread pudding and strata weren’t things my mom made, but I made them as a young adult. They were frugal and filling and when you are a poor married couple, those are two great adjectives to use when describing a meal. So with a nostalgic mindset, I whipped up this sausage strata. It was so good, the whole family devoured it. I should note that the company that made the original stuffing mix no longer makes it. At the time of this post Glutino, Trader Joe’s and Whole Foods have their own versions, though.
- 1 pound sausage, sweet or spicy
- 1 large onion, chopped
- 1 bag gluten free stuffing mix (you can totally use regular if gluten-free isn't your thing)
- 8 eggs
- ⅔ cup milk
- 1 cup shredded cheese
- Cook the sausage in a skillet with the onion.
- Mix in the stuffing mix and pour into a greased 9x13 pan.
- Combine the eggs and milk with a whisk.
- Pour over the sausage mixture.
- Top with cheese.
- Cover with foil.
- Let sit on the counter for 30 minutes.
- Bake at 325 for 1 hour.
I live a short drive from Mayport, FL, one of the state’s best shrimping towns. There is a fleet of fishing boats that brings in fresh shrimp every day. I was not surprised when the guy behind the fish counter at my local Publix told me that the fresh shrimp I was buying came from there. I sort of expected it. The Florida waters abound in wonderful shrimp.
There are four kinds of shrimp harvested off the coasts of Florida, brown, white, rock and pink. This time of year, we are mostly eating white shrimp. Brown shrimp is more plentiful in the summer. Rock and pink shrimps are found in the deeper waters farther off the coasts.
I often make shrimp dishes for dinner. There are so many great ideas for using Fresh from Florida shrimp for main dishes. This time of year, though, as the holiday parties are in full swing, my thoughts turned toward appetizers. With their handy little tails, shrimp make great finger food, whether they are plain with sauce or wrapped in something as wonderful as bacon.
This is a simple dish that goes together with little effort. Once your shrimp is clean, simply wrap it in par-baked bacon that has been brushed with honey and sprinkled with garlic powder. Once it’s crispy, you are in for a wonderful treat. Use thin cut bacon, not thick, as you don’t want to overpower the shrimp.
- 1 pound fresh shrimp, deveined, peeled, leaving the tail whole
- 12 oz thin cut bacon
- ¼ cup honey
- 2 tsp garlic powder
- Par-bake bacon for 10 minutes at 400 degrees on a wire rack placed in a foil lined rimmed baking sheet.
- Remove bacon from the oven and cool enough to be able to handle it.
- Cut each strip of bacon in half crosswise.
- Brush them with the honey and sprinkle them liberally with garlic powder.
- Wrap each shrimp with a slice of bacon and secure it with a wooden toothpick.
- Place them back on the wire rack and bake for another 5 minutes.
- Switch on the broiler.
- Broil for up to 5 minutes or until bacon is crispy.
What are your favorite ways to prepare shrimp? Do you buy it cooked or raw? Fresh or frozen?
I have an interesting cookbook review for you today. The Bacon Lovers Cookbook is a new addition to the Golden Press line up of “lovers” cookbooks. You may recall that I reviewed the Pumpkin Lovers Cookbook a few weeks ago. This book is full of bacon recipes, bacon tips, bacon jokes and bacon facts, all of which was gathered from other sources and bound together in one bacon extravaganza. Continue reading
Is everyone ready for Thanksgiving? Is your turkey bought or at least scoped out and mentally reserved? Have you planned your menu or your travel route to the feast? Last year I slaved for two days making food for my family. By the time we sat down, I was tired and cranky. To add insult to injury, my sons complained and then didn’t eat the leftovers. In a fit of pique, I swore I was making enchiladas this year and turkey be danged. Continue reading
This is a Sponsored post written by me on behalf of McCormick & Company for SocialSpark. All opinions are 100% mine. Did you know that pork chops is one of the top ten most-searched recipe terms for dinner? The folks at McCormick spices did all the research, gathering search data and compiling a top ten list. Realizing that meals made at home are more cost effective and usually healthier, they matched the results of their analysis to simple and flavorful recipes on their website, McCormick.com. Now, with busy back-to-school schedules in full swing, we have a great resource for wholesome dinner ideas! Continue reading