Sunday, November 2, 2014

ADDICTING - yes they will eat their vegetables and LIKE IT! Succotash Salad with Bacon Vinaigrette

In addition to the turkey and dressing on holiday tables are an array of side dishes. Some are traditional selections that remind those gathered around past Thanksgiving tables and the loving hands that prepared the dishes. Most everyone has a favorite and many menus consist of those special dishes. Check out SUCCOTASH SALAD.

Succotash Salad

2 cups cooked baby lima beans
3 cups fresh corn kernels
1 cup Romano tomatoes, seeded and chopped
1 small onion finely sliced
Combine all vegetables in a large bowl.

Bacon Vinaigrette
2/3 cup oil
1 tablespoon bacon grease
1/4 cup cider vinegar
1 tsp. Dijon mustard
1 tbsp. sugar

8 slices bacon, cooked and chopped
Sea salt and freshly ground black pepper

Whisk vinegar, mustard and sugar together in a blender or food processor. Gradually add oil and bacon grease in a stream and allow to incorporate. Season with salt and pepper to taste. Pour the dressing over the vegetables; add bacon and mix to combine. 

Let's Talk Turkey -some of the best recipes for the Thanksgiving table. . . try this Brined and Roasted Turkey with butter, sage leaves and garlic


Brined and Roasted Turkey
Brining turkeys has become de rigueur in many American households. Soaking the bird in a salty brine helps to seal in flavor and moisture. Cook turkeys at a lower temperature to preserve its moisture, as the bird continues to cook once it is removed from the oven.

Photograph courtesy of Williams-Sonoma

This is a moist and easy recipe for your Thanksgiving turkey. Butter, sage leaves and garlic then let it cook. Featured in my Let's Talk Turkey feature today for Gannett. The recipe is yours, just click the link below as I can't post it here for a few days.
Click Here for the RECIPE for BRINED and ROASTED TURKEY

Thursday, October 16, 2014

Thousands of Pumpkins and Winter Squash displays are OUTDOOR PUMPKIN ART and makes for a yummy Pumpkin Roll with Caramel Fudge Sauce

It's that time of year when there's a crispness in the air, the sun slips down earlier and the leaves turn the gorgeous shades of fall. It's also football time and there are beautiful pumpkins everywhere. Here in Jackson Tennessee, the University of Tennessee Research and Educational Center raises pumpkins and other winter squash for research. When all is said and done, they create a display of thousands of pumpkins which is truly a work of art. The massiveness of the displays over the years will always take your breathe away. It also makes me think about the always favorite pumpkin roll with cream cheese and a caramel fudge sauce that I like to serve with each slice. Get this recipe from the feature I wrote for a Gannett paper and can't publish here just yet. Be careful if you celebrate Halloween and remember that dark costumes can camouflage little ones in the dark - watch out for the traffic and remember that pumpkin seasoned roasted and seasoned, muffins with chocolate chips or pumpkin spice cookies make a yummy treat.CLICK HERE for the PUMPKIN ROLL RECIPE

Sunday, September 28, 2014

Grilled Honey Lime Chicken Breasts - Lawsy Mercy GOOD TAILGATING RECIPE

GRILLED HONEY LIME CHICKEN is the bomb! Marinate skinless, boneless chicken breasts then grill and serve hot off the coals or refrigerate and serve cold - it is absolutely one of the best tailgating recipes and for any other time too!
Delicious with grilled asparagus, corn pudding, orange-date salad, cold pasta salad . . . or whatever else you like!
This was featured in a Gannett newspaper food story that was published today so I can't print the recipe here just yet - BUT YOU CAN GET THE RECIPE BY CLICKING THE LINK BELOW. Enjoy!
 Get the RECIPE in today's JACKSON SUN.

Tailgate Winning Recipes for 2014 Cheese, Bacon, Corn and Magic - what's not to like?

Tailgating? Try MARILYN'S CHEESE BAKE with CORN and BACON is off the charts - just like her, it's magical. Get the recipe in THE JACKSON SUN.
"I love the fact that Captain Rodney’s is made it Tennessee and it’s to die for! We like going to ballgames and tailgating – it’s about food, football and fall weather – how much better can it get? We’ve cheered for Milan, Jackson High, University of Memphis, Lambuth, Mississippi State, UT, the Titans and the Grizzlies and others, especially if we know someone who’s playing." Marilyn
Marilyn and Ed Jackson are proud grandparents!
You can order Captain Rodney's from Marilyn and she ships around the world. Call her at 731) 868-1717

Wednesday, September 10, 2014

Hug a Firefighter on 9/11 or take dinner to your local Fire Station. TN Magic Dew BBQ Sauce with Hickory Pit Pulled Pork, Red Slaw, Oak Cliff Caviar, Deviled Eggs, Baked Beans, Amish Bread, Hash Brown Casserole and Old Fashioned Potato Salad

On 9/11 it's easy to remember some of America's finest who soon became the saving grace of the tragedy which struck our Nation. The fire fighters and other first responders were there to rescue, save, recover and even give their lives for those in this horrific crisis that stilled the world.
Chef Andreas Kisler is JFD Honorary Chief along with Andrew Boks who is the culinary chair of Bone Appetit.
Take this opportunity to thank those people in your communities who are also heroes in the waiting. We took dinner to one of our stations and listened as these brave men and women who take such pride in their jobs. An Executive Chef from The Peabody Hotel, Andreas Kisler, the First Lady of Jackson, Liz Gist, and a cardiologist, Dr. Elie Korban, joined a group of friends who are working together on a dog-rescue non-profit (Bone Appetit) to say THANK YOU to the Jackson TN Fire Department.
They are a fit bunch and wanted a traditional BBQ supper so that's what they got.
I encourage you to stop by and say hello or take your local fire fighters a batch of homemade cookies or some chicken off the grill - whatever you like to cook. Who knows one day they may be there to save your life.
Hand pulled hickory-smoked BBQ Pork from Hwy 87 BBQ (Exit 87 off I-40 in Jackson TN)
Dr. Elie Korban enjoys dinner with the crew from Station One, A Shift and is amazed to learn that they are trained EMT's in addition to knowing how to fight fires.
Deviled Eggs

TN Magic Dew BBQ Sauce – long a secret on the BBQ circuit
1 cup apple cider vinegar
1 cup ketchup
1/2 cup Mountain Dew
1 cup finely chopped onion
2 tablespoons minced garlic
4 tablespoons butter
3 tablespoons sorghum molasses
2 tablespoons prepared mustard
1/3 cup light brown sugar
1 tablespoon Worcestershire sauce
1 tablespoon smoked paprika
1 tablespoon mild chili powder
2 teaspoons dried oregano
2 teaspoons dried thyme
1 teaspoon dry mustard
1 teaspoon salt
1/3 cup Louisiana Hot Sauce
1 teaspoon fresh ground black pepper
1 teaspoon cayenne
Red pepper flakes, optional
Melt butter in a saucepan over a medium heat. Add onion and garlic and sauté until lightly browned. Add remaining ingredients (vinegar last), reduce heat and simmer over low for 1 hour. Allow to cool. Puree this sauce. Store in refrigerator.
Amish Bread
 RECIPES are all in a newspaper article published today by Gannett so I can't print here yet.
Red Slaw, Hash Brown Casserole, Deviled Eggs, Oak Cliff Caviar, Baked Beans, Southern Potato Salad, BBQ Pork, Amish Bread and Devils food and White Layer Cake with Raspberry Mousse and European Buttercream Frosting.
Baked Beans

Oak Cliff Caviar

Monday, September 8, 2014

Larruping Good Southern Lemon Chess Pie - the one that goes first at Church Potluck Suppers.

Lemon Chess Pie
Have you ever heard about those old Southern recipes that are passed down from one generation to the other - usually not written down, the kind that they serve at church potluck suppers and the dish is always licked clean - well here you go this is one of those larruping good pies! 
3 large eggs
1-1/2 cups sugar
1/4 pound butter
1/4 cup milk
1-1/2 tbsp. flour
1-1/2 tbsp. meal
1 large lemon, grated rind (zest) and juice
Beat well; bake in unbaked 9-inch pie crust for 45 minutes at 350 degrees. Let cool before serving.
This recipe came from one of the best cooks in the South, Page Jackson of the Browns Community in West Tennessee. She has won the praise of Master Chefs for her cooking! ENJOY every bite

Thursday, September 4, 2014

Blue Ribbon Apple Pie from West TN State Fair - GRAND CHAMPION Good!

We're getting ready for the West TN State Fair next week. My mother and I have judged in the culinary competitions many times . . . and this remains one of my all-time favorite winning recipes!
This was the blue ribbon prize winner at the West TN State Fair  about 4 years ago and was made by Suzanne Grimsley.

Oh y'all this is old fashioned delicious! It's worth making the crust, I promise! The apples are sliced and stacked for rows of rich goodness. And with a scoop of vanilla ice cream oozing as it melts! Who could resist?

2-¼ cups all purpose flour
1 generous cup of shortening
¼ tsp. salt
1 T. cider vinegar
3-4 T. cold water
Add salt to flour. Cut in shortening thoroughly. Add vinegar and 3 T. water. Mix with a fork until dough
rounds up in the bowl, adding water if necessary. Line greased pie plate with half of dough.
5-6 apples
1 cup sugar
3 T. flour
2 T. butter
Peel and core apples. Slice thinly into pie shell. Mix flour and sugar. Sprinkle over apples. Sprinkle with cinnamon to taste. Dot with butter. Add top crust. Cut vents for steam. Brush crust with milk and sprinkle lightly with sugar. Bake at 425 for 15 minutes. Lower oven to 350 and bake for 45 min. to 1 hour.

Monday, September 1, 2014

Luscious Lemon Ice Box Pie

  Luscious Lemon Ice Box Pie
2 (14-ounce) cans sweetened condensed milk
1 cup fresh lemon juice, plus 2 tablespoons finely grated lemon zest
8 large egg yolks
1 (8-ounce) package cream cheese, softened
In a medium bowl, whisk the condensed milk with the cream cheese and lemon juice. In another bowl, using a handheld mixer, beat the lemon zest with the egg yolks until pale. Beat in the condensed milk mixture until smooth. Pour the filling into the crust.
Bake the pie for 25 minutes in 325 degree oven, until the edges are set. Transfer the pan to a rack; let cool for 1 hour. Loosely cover the pan with plastic wrap and refrigerate the pie for at least 6 hours.

Whipped Cream Topping
2 cup2 whipping cream
1 teaspoon lemon zest
4 tablespoons powdered sugar
Garnishes: lemon slices, fresh mint leaves
Beat whipping cream at high speed with an electric mixer until foamy; gradually add powdered sugar, beating until soft peaks form; blend in the zest and dollop over chilled pie. Garnish, if desired.

Lemon Ice Box Pie Crust
3 cups vanilla wafer crumbs
1/4 cup powdered sugar
1 stick butter, melted
Vanilla wafers to line rim of pie after cooking and before topping with whipped cream
In a medium bowl, mix together the wafer crumbs, sugar, and melted butter until mixture resembles wet sand. Using your hands, firmly press the mixture across the bottom and up the sides of a 9-inch pie pan. Bake in a 325 degree oven for about 10 minutes. Remove the crust from the oven and transfer to a wire rack to cool completely before filling.

Tuesday, August 5, 2014

Coffee that is purely delicious - PURO

What's not to like about the rainforest? I believe there are plants that grow freely there which modern medicine would label miracle cures if we could only harvest. It's a pure, rich section of this planet which the good Lord created for man on Earth.

One of those products is COFFEE and I would like to introduce you to Puro Fairtrade Coffee. I get many food products sent to me for review but this is one that I recommend. I like a mild but rich flavored coffee in the morning and this is it!

Puro was created in 2005 and since its conception, has always sourced Fairtrade, organic and shade grown coffee. For every cup of coffee sold, money is given to buy and protect areas of rainforest in South America. To date, these folks have saved over 5,600 acres (approx 6,000 football fields) of rainforest across 3 Puro reserves in Ecuador, Brazil and Colombia with the help of our loyal clients.

 This is an interesting film right from the heart of the South American Rainforests.

Sunday, July 27, 2014

Vote for SENATOR, a LAB running for Good Dog at Garden and Gun - Bow Wow Bow Wow very much!

Someone entered the Senator in a contest Garden and Gun has for good dogs. He's asking for your vote and thanks you for giving him a minute of your time.

Saturday, July 26, 2014

Big ORANGE - Go VOLS Sherbet is delicious and only uses two items!

Big Orange – Go VOLS Sherbet - 4 + 2 = DELICIOUS
4 cans of Orange Slice (Orange Crush works too)
2 cans of Eagle Brand Milk
Put in Ice Cream Maker and let it go! this is Zach Coleman's recipe and it's a sure keeper for summer.   HAVE A FUN WEEKEND!

Friday, July 25, 2014

Smoky Mountain Peach Dumplin - easy, delicious and prize winning

SMOKY MOUNTAIN DUMPLIN - Cut one large, peeled sweet fresh peach into 8 sections and roll each section in an uncooked crescent roll (like you get in a can at the refrigerated section of grocery.) Place rolls, side by side, in a lightly butt...ered or sprayed casserole. Cook 1 stick butter, 3/4 cup sugar, 1/3 cup brown sugar, 1-1/2 cups Mt. Dew for about 10 minutes over low-medium heat; add 1 tsp. vanilla. Pour mixture over dumplins and bake in a 350 degree oven until golden brown - about 30 minutes. Enjoy and spread the love with these dumplins that are delicious and easy to make!

Wednesday, July 23, 2014

Big Boss Man's Biscuits and Grilled Prince Pork Loin with Roasted Raspberry Chipotle Sauce - a blue ribbon winner by a dad who cooks!

Oh my goodness, Ronnie Prince is really the King of the Kitchen. He took time off from his career in the transportation industry to stay home for a few years with his two children. One of the things he does is the cooking – and you’d better believe this guy can cook with the best of them.

These biscuits will melt in your mouth and the pork loin is flavorful and tender. Are you kidding that raspberry chipotle sauce is the catsup of the new millennium – it’s good on anything and made by FISCHER & WIESER which you can order by calling (731) 664-4455.

This was one of my Gannett newspaper features so I can’t publish here just yet, but you can get the recipes now if you like by going to their site noted below.
 Prince RECIPES click here


Tuesday, July 22, 2014

Mt. Dew Biscuits - Sugar free and shut the front door delicious!

Mt. Dew Biscuits - oh good heavens they're good and EASY - only 4 ingredients! Cut 1/2 cup sour cream into 2 cups Bisquick; add 1/2 cup Mt. Dew (I used sugar-free). Dough will be soft. Use extra Bisquick and pat dough out on counter; cut into biscuits. Melt 1/...4 cup butter and put in 9" pan (round or square); place biscuits on top of butter. Bake in a preheated 450 degree oven until golden brown. SHUT THE FRONT DOOR! How about using it to make a fried chicken tender sandwich?
Serve with homemade jam or honey if you want them to KISS THE COOK.

Tuesday, July 15, 2014

TN Walking Horse Blue Ribbon Ice Cream

 TN Walking Horse Blue Ribbon Ice Cream
1/2 gallon milk     
1 can sweetened condensed milk  
2 cups sugar
4 eggs
Vanilla flavoring
Mix eagle brand milk, sugar, eggs and vanilla flavoring together with mixer. Pour mixture into ice cream freezer and use milk to fill up freezer (to the fill line). Add bananas or peaches to make banana or peach ice cream. Kim Gilmore of McKenzie

Clarenita Hamilton knows how to entertain at home and tailgating at one of the many TN Walking Horse shows that she and her husband, Howard, attend every year. Howard is a world famous trainer and has won over 1,000 champion and grand champion trophies for horses he trains at Serenity Farms. Years ago he even trained Elvis' horse. 
Over the years Clarenita has gathered a collection of some really good recipes from friends on the horse circuit and this one is no exception. It's easy and it's delicious. Of course she gave her sweet little puppy a few licks as a treat on a hot day. And if you have a horse like Batman who will sit on command, you know Howard's going to share a little treat of ice cream! Batman even smiles for the camera!

Friday, July 4, 2014

Burger Bar with sides of Corn Toss, Bacon and Brown Sugar Beans and Red Potato Salad with Leeks for the perfect picnic on the 4th of July

Gruyere Burger with Balsamic Onions and Bread and Butter Pickles on Toasted Bun
Old-Fashioned Double Cheddar Burger with Tomato, Lettuce and Mayo on Bun
TN Sliders with Jack Daniels' BBQ Sauce and Vidalia Onion Marmalade on Buttered and Toasted Yeast Rolls
Burger with Swiss Cheese and Sautéed Red Onions and Smoky Bacon
 Happy 4th of July . . . Be safe, remember those who serve our Nation to ensure we continue to celebrate our freedom and independence.
Why not set up a Burger Buffet and let everyone have it their way! Grill up the burgers or cook them in a skillet if weather doesn't agree. Then assemble a buffet, mine will include:
Cheddar, Gruyere, Smoky Gouda, Swiss and Gorgonzola Cheese sliced or cut into pieces
Fresh from the garden - lettuce, sliced tomatoes and sweet onions
Sautéed Onions or Mushrooms to which you might add  BBQ Sauce, Jalapenos, Balsamic Syrup or Crispy Bacon
Grilled Slices of Pineapple, Mushrooms, Onions
Pickles - Homemade Sweet Spears, Dill, Bread and Butter
Mustard, Dijon, Mayonnaise, Ketchup, BBQ Sauce
An assortment of buns - plain, whole wheat, poppy seed, sesame seed and mini yeast rolls
Then let everyone bring their favorite side to serve with the burgers.
Tomato Corn Toss
3 (11-ounce) cans corn, drained
    Or 4 cups cooked fresh corn
2 medium tomatoes, chopped (or use grape tomatoes)
6 green onions, chopped
8 slices bacon, crisp and crumbled
1/2 cup mayonnaise
2 tablespoons sour cream
Salt and fresh cracked pepper to taste
Toss corn and onions with mayonnaise, sour cream, salt and pepper to taste. Chill for at least an hour or more.  Just before serving add tomatoes and bacon; toss again. Serve.  
Brown Sugar/Bacon Green Beans
 3 (14.5-oz.) cans whole green beans, or fresh beans cooked
1 lb. bacon cooked and cut into 1/2-1” pieces
1/2 cup butter, melted
1 cup dark brown sugar
1 tsp. garlic salt
Mix all in casserole dish. Cover and bake for 45 minutes at 350 degrees.
Red Potato Salad with Leeks
3 pounds red potatoes
1 tablespoon chicken base (substitute bouillon)
2 tablespoons salt
1 tablespoon Dijon mustard
1/3 cup sour cream
1/4 cup buttermilk
1/4 cup mayonnaise
1 tablespoon cider vinegar
2 tablespoons brown sugar
1 leek, white part only sliced thinly and rough chopped
1/2 cup celery, ribs removed and chopped fine
Sea Salt and fresh cracked black pepper, to taste
Put the potatoes, chicken base and salt in a large pot of boiling water and cook 10-15 minutes or until just tender. Drain and, while they're still hot, cut into thick slices.
Whisk the dairy; add sugar and vinegar; stir. Toss the potatoes with the dressing, leeks and celery. Salt and pepper to taste. Refrigerate until serving.

Set up a Fresh Veggie and Dip Bar if you like or an Ice Cream Sundae Bar - it's endless and guests will gladly wait on themselves and of course use disposable plates and tableware then clean up is so easy and you can sit back and enjoy the fireworks!