But these recipes endure, and I’m sure they’ll find a special place in your May menu line-up!
Check out my recipe for my Sunday Best Burger to see just what happiness is made from! If you don’t want to grind the beef yourself, ask your butcher to do the grinding for you. Most grocery store meat departments will be happy to do this for no extra charge.
These sliders are bite-sized and couch PERFECT. Use sharp cheddar and do NOT forget the pickles. Oh, and good news, the recipe a mountain of pimento cheese, suitable for savoring with burgers, nachos, you name it!
My veggie burgers are filled with fiber and offer a delicious alternative to the more caloric beef burger. This is your go-to recipe for a basic veggie burger that most condiments and giant bun can make extra delicious. I like that you can make it in a skillet just like you would a grilled cheese.
The Kentucky Derby is this weekend and it’s time to prepare your party provisions! Share these on Saturday in a small backyard soiree or savor them television side with the hubby.
We all know and love the term, “Spring is in the air,” but imagine, too, the divine way it smells, beckoning us to our backyards with the promise of barbeque with the fixin’s….And with Kentucky Derby right around the corner, we can really pull out the Southern stops for a safe and delicious outdoor gathering. Whether you’re setting an elegant table or wearing a Kentucky Derby hat as you graze an outdoor buffet, consider these your go-to Kentucky Derby party plans:
The Kentucky Derby doesn’t have to be a marathon if you play host this weekend. A simple charcuterie board elevated with Southern-style taste and ingredients will come to the rescue! This board’s arranged with deviled eggs, spiced crackers, pimento spread, pickled okra, millionaire’s bacon, my special cilantro shrimp recipe, and an assortment of turkey and ham roll-ups. Serve with Kentucky Derby’s infamous Mint Juleps and you’ll have yourself a party: The Savoy Cocktail Book, Harry Craddock, 1930
4 sprigs fresh mint
½ tbls powdered sugar
1 glass bourbon, rye, or Canadian whisky
Use a long tumbler and crush mint leaves and dissolved sugar lightly together. Add spirits and fill glass with cracked ice. Stir gently until glass is frosted. Decorate on top with 3 sprigs of mint.
From family to family, here in the South, there is debate about how to make a traditional hand pie. But one thing is for sure: This recipe makes for a delicious peach pie! This recipe yields a pie that looks like a puffy, jelly doughnut and is over-the-top delicious. Top with confectioners’ sugar and cinnamon and serve with vanilla ice cream for a delicious Southern treat.
This Southern recipe was made from my Farmer’s Market opening day bounty and pulls together a few of my favorite farmer’s market finds: Tender collard greens, paired with rich pork belly. This dish is perfect if you’ve just had a stash of your greens in your drawer that you’ve been looking to work into a dish or perhaps bought a bushel too much from your local farmer’s market trip. This dish makes for a lovely first course or a wonderful side dish.
My chilled soup adds farm-fresh sweet strawberries for a cool and refreshing treat.This recipe features both ways of making a gazpacho – you have the option to seed the tomatoes or you don’t. Either way, you’ll still have a great batch of gazpacho!
Like pickles? You’ll love this recipe, and you’ll be delighted to discover that there are so many ways to create a delicious batter for your fried pickles. I personally like the combination of seasoned flour and buttermilk for a tangy topping. You can fry them whole or sliced, fried in vegetable or peanut oil – Whatever floats your boat! The comeback sauce featured in this recipe is definitely to die for.
I’ve always considered that my recipe for hush puppies is TOO GOOD…Try it and you be the judge. This recipe is my own version of that South Carolina fisherman’s special recipe. The great thing about it is that you don’t have to follow it precisely to get a tasty result. If you’re looking for a recipe that you can get creative with, this is it! Pick and choose your add-ins and sauces.
The secret to entertaining and still having a good time?
Steal my very best springtime entertaining ideas that will guarantee you have just as much fun as your guests with these main course salad ideas!
While March isn’t quite marching away from winter, I feel Spring in the air. Easter is right around the corner and with vaccinations occurring rapidly, families and friends may start gathering to celebrate a new season.
I have a theory about entertaining. I like to keep my eye on the prize of enjoying my party as much as my guests do.I must admit that I usually accomplish this goal! The secret to making it all happen is to plan, plan, plan. If you spend the time preparing before-hand, when it comes to party time, everything will be ready!
Putting these two ideas together, I have a party plan to share with you for your right-around-the-corner Spring get-together. My book,“At Home Entertaining”(If you don’t find it on your shelf, you can still find it on Amazon), contains a plan for a Sunset Picnic Supper. This party plan was one that our catering company created when we were asked to design a party to go with a groundbreaking ceremony on the lot that would eventually house a four-story office building. The lot was vacant, so we erected a tent and set each place at multiple tables with individual picnic baskets that held the guest’s china, linen napkins, glassware, and even a stem vase with a single fresh flower. The meal was presented family-style with servers offering platters of main course salads. We prepared all of the pieces of each salad in advance and keep them refrigerated, assembled the dishes on-site, right before serving. The party was a hit and I’ve served these main dish salads again and again over the years. I used that party plan to create one for this year. It includes these dishes:
Grilled Flank Steak With Roasted Onions, Sliced Tomatoes, Blue Cheese and Poblano Pepper Vinaigrette
Here’s how: The day before I’ll pound the flank steaks with the rough side of a meat mallet and place them in marinade overnight. I’ll roast the poblano peppers and add them and a handful of spinach leaves to my favorite vinaigrette recipe to create a deeply colored, subtly spiced sauce. This I’ll chill in the fridge.
I’ll roast small (palm-size) white onions, cut into quarters, in the oven until they are golden and syrupy, and store these in the fridge as well. On the day of the party, I’ll grill the steaks to just medium-rare. I’ll wrap them in foil and refrigerate until about an hour before the party. Removing the steaks, vinaigrette, and onions from the fridge, about an hour before gives me the time I need to bring everything to room temperature. (I like the way food tastes at room temperature instead of chilled from the fridge.) To assemble the salad, I cut ripe, beefsteak tomatoes into slices and lay them around the outside of a large platter. Then I’ll top these with chunks of blue cheese. I’ll lay the onions inside the ring of tomatoes. Then I’ll slice the steaks into thin strips and pile them high into the center of the dish. I’ll drizzle some of the vinaigrette over the top of the salad and serve the rest on the side. And I’ll do all of this before the first guest arrives! The salad will be good-to-go for several hours.
Poached Chicken In Tuna Sauce
This is a dish based loosely on a dish called Vitello Tonnato (veal with tuna-caper sauce) and is perfect for this party because it is made the day ahead. Whole chicken breasts are poached in wine and broth with veggies and herbs. Then these are sliced and layered onto a platter and covered in a rich sauce made with tuna, anchovies, capers, lemon juice, and mayo. I’ll refrigerate the dish overnight which allows the slices of chicken to absorb all the flavors of the sauce. All I have to do is remove the platter from the fridge and garnish with lemon slices, capers, and fresh parsley. I’ll add a ring of baby artichokes around the edge of the platter…. just because I can!
Roasted Salmon In the Grass With Cucumber Mint Sauce
This is the secret to perfectly roasted salmon….Shhhhhhh… don’t tell! ….It’s brown sugar. Yup, I spice my salmon with brown sugar. I mix the sugar with everything else in my spice drawer and then rub it all over the salmon. Twenty minutes of roasting in a hot oven and you have the most delish salmon that you can easily serve at room temperature. I’ll lay the salmon over barely sauteed spinach (the grass) and drizzle it with a sauce made from fresh cucumbers, sour cream, and fresh mint. Oh boy!
During this time of social-distancing, my “Bubble Friends” and I have taken turns hosting Potluck Sunday suppers.
The host couple picks the theme and the rest of us bring the appys, sides, and dessert. We gather together on our porch, back deck, kitchen table; wherever we can dine and raise a glass in the open air with good friends…Well, you get the picture.
Recently it was my turn.
We’ve been in this social-distance bubble for quite some time, so when it was time to plan my dinner theme, my thoughts raced away from grilled steaks and barbecue.
I was looking for something that was unexpected on a summer’s night.
I started thumbing through my Sunday Best Dishes cookbook and paged right through to the Slow and Sly Supper chapter. I saw the picture for my Chili Roasted Short Rib dish and a light bulb went off. Let’s stuff a pepper or two or three…and my dish was born! The recipe follows, but what made the evening really special and what makes every potluck supper really special…..The friends who share your bubble.
Give this dish a try.
Invite your Bubble Friends and ask them to bring a dish. Open the windows and enjoy!
Short Rib Stuffed Poblano Peppers
Serve these most delicious stuffed peppers with yellow rice and black beans for a hint of Mexico cuisine cooked in your very own kitchen.
10 to 12 beef short ribs, prepared as follows, shredded, tossed with sauce from pan
10 to 12 large poblano peppers (you can substitute with Anaheim peppers)
1 tablespoon olive oil
1 teaspoon kosher salt
½ teaspoon coarse black pepper
1 cup prepared enchilada sauce
4 ounces Queso blanco cheese, grated
4 ounces sharp cheddar cheese, grated
Serves: 6 to 8
Time: All Day or Overnight Cuisine
Prepare the short ribs according to the Chili Roasted Beef Short Rib recipe written below. You can do this the night before or even several days in advance. Remove the meat from the bones and shred. Place the meat into a large bowl. Spoon the sauce that remains in the pan over the meat and toss to combine. You should have one big bowl of meaty, saucy rib meat.
Preheat the oven to 350°. Slice one cut into the side of a pepper. Gently pull the pepper open and carefully remove the seeds and ribs. Place the peppers into a baking dish. Sprinkle with olive oil on the inside and out. Season with salt and pepper. Bake until the peppers just begin to soften, about 5 minutes.
Remove the baking dish from the oven. Carefully remove the peppers. Pour enchilada sauce into the bottom of the pan. Place some of the shredded Queso blanco cheese into the bottom of each pepper. Spoon the short rib meat into the pepper. Fill with as much meat as you can. Place the peppers back into the pan with the sauce and top with cheddar cheese. Place the dish back into the oven and bake until the cheese is melted, and the beef is warmed through.
Chili Roasted Beef Short Ribs (from Sunday Best Dishes)
Prepare these ribs in the morning and slow roast in the oven while you enjoy your Sunday afternoon. It’s melt in your mouth comfort with just a hint of heat.
8 beef short ribs, about 3 to 4 pounds (choose ribs that are thick and meaty)
1 tablespoon chili powder
1 teaspoon kosher salt
½ teaspoon coarse black pepper
1 cup (or more) unbleached all-purpose flour for dredging
4 tablespoons olive oil
1 large red onion, diced, about 1 cup
2 large carrots, diced, about 1 cup
2 medium celery ribs, diced, about 1 cup
6 medium garlic cloves, peeled and thinly sliced, about ¼ cup
2 large jalapeno peppers, seeded and deveined, diced, about 2 tablespoons
1 750ml bottle red wine
1 quart homemade beef broth, or low sodium beef broth
1 cup tomato paste
1 cup chili sauce
1 large chipotle pepper in adobo sauce, seeded and diced, about 2 tablespoons
2 cinnamon sticks
Chopped, fresh cilantro
Yield: 18 bite size cakes and about 6 large cakes
Time: 45 minute cuisine
Preheat the oven to 250°. Season the ribs with chili powder, salt, and pepper. Heat the olive oil in a Dutch oven (or large roasting pan) over medium high heat. Dredge each rib in flour, shaking off the excess. Place each rib into the oil and brown on all sides. Remove the ribs to a platter. Add the onion, carrots, celery, garlic, and jalapeno to the pan. Cook until the veggies are soft.
Pour in the wine and beef broth. Stir in the tomato paste and chili sauce. Bring the liquid to a boil. Return the ribs and any juices on the platter to the pan. Bury the cinnamon sticks in the sauce.
Cover the Dutch oven with the lid (or place aluminum foil over the pan). Place the pan into the oven and cook until the meat is tender and pulling away from the bone, about 6 to 7 hours.
Remove the pan from the oven. Remove the cover. Place the ribs onto a platter and spoon the sauce over top. Garnish with chopped fresh cilantro.
Chicken! Yes, my sweetheart tradition is all about a roasted chicken. Not an every Friday night Ina for Jeffrey chicken, but a once a year, Valentines Day roast chicken dinner with all the trimmings: roasted carrots, potatoes and onions and a lovely gravy/sauce to drizzle over everything.Tulips in a pitcher for the centerpiece, and a heart-shaped chocolate cake for dessert. Perfection!
In Sunday Best Dishes, I have a recipe for a chocolate walnut torte that is fudgy and nutty – just perfect for a post-Sunday dinner or Valentine’s Day fare.
You can serve it warm or at room temperature, which allows, if you prefer, to prepare it in the morning, knowing that dessert is all taken care of.
Message me if you want this recipe sent via email, ‘cause today’s post is all about melt in your mouth herb roasted chicken!
I first made this dish for hubby on a particularly cool Valentines Day many moons ago. Something about being three months past Thanksgiving was just about enough time for the fowl craving to emerge. In the very many moons since then, I’ve manipulated that chicken in sooo many ways. I roasted it upside down, leisurely cooked it in slow cooker, rotated it on a spit, split it in half and cooked it under a brick, stuffed it and then unstuffed it … I did it all!
This Valentine’s day evening, I can expect hubby to come home for dinner. He always brings me a most sappy, most meaningful card, and usually a bouquet of roses. I will push my (not quite as sappy) card across the table to him and smile. He will be happy and that makes me happy!
In the end, it’s that roasted chicken, served at home, for hubby that is my sweetest Valentine tradition. What’s yours?
Roasted Chicken with Herb Butter
60 minute cuisine
½ cup butter, room temperature (1 stick)
2 tablespoons chopped fresh rosemary
2 tablespoons chopped fresh thyme
2 tablespoons chopped fresh oregano
2 tablespoons chopped fresh sage
1 (2 ½ to 3 pound) chicken
Salt and freshly ground pepper
1 whole orange, cut into sections
½ cup sherry
Preheat the oven to 450 degrees.
Mix the softened butter with the herbs.
Use your hands to cover the chicken with the herb butter. (Use your fingers to gently loosen the skin and place some of the butter between the skin and the meat.) Season the chicken with salt and pepper.
Place the orange sections into the cavities of the chicken.
Place the chicken on an upright roaster (or on a rack) in a baking pan. Pour the sherry over the chicken.
Place the chicken into the oven. After 10 minutes, reduce the heat to 350 degrees.
Bake until the skin is crisp, and the juices run clear, about 20 minutes per pound.
How can tell when the Fall season approaches? Is it the cool breeze, shorter days, leaves changing colors? Heck no! You can tell that it’s Fall because absolutely everything is pumpkin-spiced.
Not too long ago I wrote a recipe for pumpkin donuts in my Sunday Best cookbook. It’s easier than you think it is to make these delicious donuts at home. The downside is that unless you have a lot of friends, you may just eat all of them yourself! Check out the yield from this recipe in the photo below:
Aren’t those donuts gorgeous? They should be…for I added a new dimension this time! I pumpkin-spiced up some granulated sugar for dipping, and created a maple glaze for dunking. The results were… well, can I say sooooo Fall inspired. Give these a try… or move next door to me, and ask to borrow a cup of pumpkin-spiced latte for total pumpkin immersion!
with Maple Glaze for Dunking
3 cups unbleached all-purpose four
1 tablespoon, plus 1 teaspoon baking powder
2 teaspoons pumpkin pie spice
½ teaspoon table salt
½ teaspoon baking soda
2 large eggs
1 cup pumpkin puree
½ cup granulated sugar
½ cup buttermilk
¼ cup light brown sugar
3 tablespoons butter, melted
Canola oil for frying
For spiced sugar
1 cup granulated sugar
1 tablespoon cinnamon
2 teaspoons ground nutmeg
1 cup confectioners’ sugar
1 tablespoon maple syrup
1 to 2 teaspoons heavy cream
Whisk together the flour, baking powder, pumpkin pie spice, salt and baking soda in a bowl. Use an electric mixer to combine the eggs, pumpkin puree, sugar, buttermilk, brown sugar and butter. Mix the dry ingredients into the wet ingredients in batches. Wrap the dough in plastic and chill for at least 3 hours.
Unwrap the chilled dough onto a floured work surface. Roll out the dough to ½-inch thickness. Use a donut cutter to cut out donuts and holes, reusing the scraps until all the dough has been used. Transfer each one onto a baking sheet lined with parchment paper.
Pour enough canola oil in a deep fry pan to come up the sides two inches. This should be less than half of the depth of the pan as oil expands when heated. Heat the oil over medium high heat between 365° and 375°. Fry the donuts in batches until golden brown on one side. Turn to brown the other side, about 1 to 2 minutes total. Transfer to a paper towel-lined sheet pan.
Mix together the spiced sugar ingredients in a shallow bowl. Whisk together the glaze ingredients in a shallow bowl. Place the donuts into either the glaze or the sugar.