At a recent visit to my sister’s home in Ohio, my family was introduced to her “Guac”. My family inhaled what she made and begged her to make it again before we left. Since we’ve been home, I have made it several times! It is a winner!
juice of 1/2 lime
1 bunch of green onions – chopped
1 Cup+ feta cheese
1 bunch cilantro – chopped
2 Tablespoons Red Wine vinegar (I am known to add more!)
Garlic Salt to your taste
Slice and dice the avocados while in the skin and then just spoon them out into your bowl.
Squeeze out the lime juice.
Add all the other ingredients to the bowl and stir it up. The more you stir, the more creamy it becomes.
There are no words. Give me some tortilla chips and let me be!
This is a pie that my family loves and a recipe that I remember eating at my grandmama’s home. She always called it Buttermilk Pie. After some research I found that Chess Pie and Buttermilk Pie are similar in ingredients but Chess adds cornmeal while Buttermilk Pie adds flour. I love the consistency of the cornmeal in this pie so I create mine that way. It is a custard type pie and almost melts in your mouth with each bite. These ingredients are easily on hand around here so it is a painless dessert for me to pull together.
1/2 Cup butter
1 1/2 Cup sugar
3 eggs – well beaten
1 Tablespoon cornstarch
1/4 Cup plain or self-rising cornmeal
1 teaspoon vanilla
1/2 Cup buttermilk
optional: flavored syrups for a drizzled topping
Cream together butter and sugar. Add eggs, cornstarch, cornmeal and vanilla until well blended.
Add buttermilk and blend.
I make my own pie crusts but a store bought ready made one will do fine. If you want an easy homemade pie crust recipe visit thepioneerwoman.com for this one that I make.
Pour mixture into an unbaked pie shell. Place pie into a preheated 450 degree oven and as soon as you close the oven door, reduce the heat to 350 degrees and bake for 35 minutes or until filling is set and a caramel color.
I always cover my edges for the first half of cooking pies just so I know the edges won’t burn before the pie is cooked.
My sister introduced me to topping this pie with a drizzle of flavored syrups. My husband likes his just cooled and without any adornments.
I have been making this cornbread dressing for 20 years and it comes from a precious grandmother (a former boyfriend’s grandmother) who knew about Southern cooking. I met this sweet woman back in college and have been making many of her recipes ever since.
Flip your cornbread out into a large bowl and break it up and allow it to cool while baking the biscuits.
Bake the biscuits according to the package directions and allow them to cool. Crumble the biscuits and add to the crumbled cornbread.
Add the rest of the ingredients to the bowl and stir completely. Spray an 11×13 baking dish with non-stick cooking spray. Pour the batter and spread it out. Slip the dish into a preheated 400 degree oven for 1 hour or until a knife inserted in the middle comes out clean and top is a nice golden brown.
Comfort Food! Whenever someone says those two words Chicken Pot Pie is at the top of my list. Well not just any chicken pot pie.. it has to be mine! =)
SUPER SIMPLE INGREDIENTS! (of course, cause I don’t cook any other way)
1 medium whole chicken (about 3 pounds)
1 package (16 ounces) frozen mixed vegetables
3 medium potatoes
1/2 green bell pepper
salt and pepper to taste
2 cans cream of chicken soup
2 Cups chicken broth
2 Cups self-rising flour
2 Cups milk
Begin by boiling a whole chicken for about 45-60 minutes or until it is completely cooked. Remove the cooked chicken to a dish to cool off a bit before tearing it apart. Keep the chicken broth to use in the next step.
Slice and dice up the potatoes, 1/2 onion and 1/2 green bell pepper. Bring the broth back to a boil and add these cut up vegetables as well as the bag of frozen vegetables. Allow this to boil for about 20 minutes or until the potatoes are fork tender.
Tear up the chicken and lay in the bottom of a 9×13 casserole dish. Sprinkle with a bit of salt and pepper per your taste.
Once vegetables are cooked, remove them with a slotted spoon because you will still be using 2 Cups of the broth. Mix the vegetables, 2 cans of cream of chicken soup and 2 Cups of chicken broth. Pour this over the chicken that was placed in the casserole dish.
Mix together the 2 Cups self-rising flour with 2 Cups milk. You want this the consistency of pancake batter, a bit runny so add more milk if needed. Pour this over the vegetables.
Stick this in a preheated 350 degree oven for 1 hour and 15 minutes or until the top is a golden brown.
Oh so comfy! My 4 children love this dish and that entire casserole is licked clean.
This recipe was handed down to me by my mother-in-law. The tradition was to eat it for Christmas breakfast but of course I have to bunk tradition and make it whenever we feel like it and tonight I felt like having it for dinner.
SUPER SIMPLE INGREDIENTS
1 pound ground pork sausage
1 Cup uncooked quick grits
1 medium onion
1 medium green bell pepper
2-3 stalks celery
1 can cream of mushroom soup
8 ounce package cheddar cheese
salt and pepper to taste
Brown sausage and make grits according to the package directions.
While these are both cooking, dice up the onion, bell pepper and celery and shred the cheddar cheese.
Once meat is browned, remove to a plate and leave a bit of the grease behind in the skillet. Add vegetables as well as a sprinkling of salt and pepper per your taste. Cook this until the vegetables are wilted and cooked. Once grits are finished, set aside.
Pull out your crock pot and spray with cooking spray. Mix together the cooked sausage, grits, cooked vegetables, cream of mushroom soup and cheddar cheese. Cook on low in the crock pot for about an hour but can sit in the crock pot for a few hours if needed.