Simple Sausage Gravy

Simple Sausage Gravy

What's more southern than sausage gravy and biscuits??? I can't think of anything!

This recipe is so delicious and so easy, you'll want to make it all the time. 

I made this for my man and I one Sunday morning before Church and can I say he fell in love with this??

So let's jump into it

Here's What You'll Need:

 

1 pound breakfast sausage, hot or mild ( I always go for Jimmy Dean: preference)

1/3 cup all-purpose flour

3 cups whole milk, more to taste

1/2 teaspoon seasoned salt (Lawrey's is the BEST)

2 teaspoons freshly ground black pepper, more to taste

Biscuits, preferably freshly made

Directions:

Tear small pieces of sausage and add them in a single layer to a large heavy skillet ( I tend to use Cast-Iron Always). Brown the sausage until no longer pink. Reduce the heat to medium-low. Sprinkle on half the flour and stir so that the sausage soaks it up, then add more little by little. Stir it around and cook it for another minute or so, then pour in the milk, stirring constantly.

Cook the gravy until it thickens. Make sure you're constantly stirring so that there are no lumps and gravy stays smooth (This may take a good 10 to 12 minutes.) Add seasoned salt and pepper and continue cooking until very thick. If you find it gets too thick, add in another 1/2 cup of milk or more if needed. Taste and adjust the seasoning.

Spoon over warm biscuits immediately and serve hot!

I can guarantee, whomever get's the joy of getting this awesome breakfast will love you forever! It's just that good!!! I went a step further and served scrambled eggs and beef sausage as well but the biscuits and gravy alone are very filling.

Looking for the ultimate biscuit recipe, check my previous post for details

THE ULTIMATE SOUTHERN BUTTERMILK BISCUIT

I hope you enjoy this recipe. I always welcome your insight and feedback.

Until Next Recipe (BEST DISHES and SOUTHERN WISHES)

xoxo

 

Hummingbird Cake



HUMMINGBIRD CAKE

I got the idea of making this cake from my MOM. Last Christmas, she made this cake and I practically ate the whole thing. I was the best cake I had ever tasted. So this year I decided I was going to try it on my own. I combined her recipe with other recipes I had found and a few additions of my own. True to form, I almost ate half of this cake alone. Luckily I let others taste it and got 2 cake orders shortly after. This cake is awesome. Something you definitely have to try.

Here's How I Made It. 

WHAT YOU'LL NEED

Nonstick baking spray ( Prefer PAM)

2 sticks (1 cup) butter, softened

2 cups granulated sugar

1 tablespoon vanilla extract

4 large eggs

3 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon ground cinnamon

1 teaspoon ground nutmeg

1 teaspoon salt

1/3 cup buttermilk

4 medium mashed ripe bananas

One 8-ounce can crushed pineapple

Frosting, recipe follows

Optional garnishes: sweetened flaked coconut, chopped pecans

FROSTING:

2 sticks (1 cup) butter, softened

Two 8-ounce packages cream cheese, softened

2 cups confectioners' sugar

1 tablespoon lemon juice

1 teaspoon pure vanilla extract

1 teaspoon pure almond extract

DIRECTIONS:

Preheat the oven to 350 degrees F. Spray three 9-inch baking pans with nonstick baking spray.

In a large bowl, beat the butter, granulated sugar and vanilla at medium speed with a mixer until fluffy. Add the eggs, one at a time, beating well after each.

In a medium bowl, combine the flour, baking soda, cinnamon, nutmeg and salt. Add to the butter mixture alternately with the buttermilk, beginning and ending with the flour mixture, beating just until combined after each addition. Add the bananas and pineapple, beating until combined.

Using a measuring cup, spoon the batter into each of the three prepared pans (I usually use 3 cups for each prepared pan), one scoop at a time to ensure an even distribution. Slam the pans against the counter to get any air bubbles out.

Bake until a wooden pick inserted in the center comes out clean, 25 to 35 minutes. Cool in the pans for 10 minutes. Remove from the pans and cool completely on wire racks.

Spread some Frosting between the layers. Spread the remaining frosting over the top and sides of the cake. Garnish with coconut and nuts.

Frosting:

Beat the butter and cream cheese together with a handheld electric mixer until smooth and creamy. Beat in the confectioners' sugar in increments. Lastly beat in the lemon juice and vanilla.

If you take the time to make this cake, I know it will become a quick favorite in your households. Let me know what you think.

Until Next Recipe.

PEACE, LOVE AND BEST DISHES TO YOU ALL.

Southern Buttermilk Biscuits

BEFORE BAKING

AFTER BAKING

BUTTERMILK BISCUITS

 Buttermilk biscuits are a tradition of cooking that has been passed down from my great grandmother, to my grandfather and his siblings, to my mom, and now to me! Making them from scratch makes me think of home and family. My great grandmother always made home=made biscuits when we went to visit and I thought it robbery if I didn't learn to make them. I make mine a little different than them. I use shortening and butter, when they usually on use lard or shortening. I find that the combination of the two fats make for a lighter, flakier biscuit.

So here's how I do them.

WHAT YOU'LL NEED:

 2 1/2 cups self-rising flour, plus more for work surface...
1/2 teaspoon baking soda
2 tablespoons butter flavored vegetable shortening, cut into 1/2-inch chunks
8 tablespoons butter (1 stick), cold, cut into 1/8-inch slices
2 tablespoons unsalted butter, melted
1 1/2 cups buttermilk

DIRECTIONS:

 Adjust oven rack to lower-middle position. Preheat oven to 450 degrees.

Whisk flour & baking soda in large bowl. Add shortening to flour mixture; break up chunks with fingertips until only small, pea-sized pieces remain. Working in batches, drop butter slices into flour mixture and press between fingers until well incorporated. Repeat until all butter is incorporated; toss to combine. Freeze mixture (in bowl) until chilled, about 15 min.

Sprinkle 1/3 cup of extra flour across mixing surface and gently spread to form an even coat.

Add all but 2 tablespoons of buttermilk to flour mixture; stir with fork until ball forms and no dry bits of flour are visible, adding remaining buttermilk as needed. With rubber spatula, transfer dough onto center of prepared work surface, dust surface lightly with flour, and, with floured hands, bring dough together into cohesive ball (BUT DO NOT KNEAD).

Pat dough into a thick square. Use 1 cup, measuring cup (the open end) floured, to cut out biscuit rounds ( or a biscuit cutter if you have one). Keep forming square until all dough is cut and used. Discard any scraps or just make a smaller biscuit with scraps.

Place dough rounds into round cake pans, close together. (sprayed with butter flavored cooking spray)

Brush biscuit tops with melted butter. Bake, without opening oven door, until tops are golden brown and crisp, 15 to 17 minutes.

Once biscuits are out of the oven, brush with a generous amount of melted butter.

Let cool from 5 to 10 minutes before serving.  

Simple Apple Cobbler

Apple Cobbler

This dish is so easy, you can hardly mess it up. Instead of using Granny Smith Apples, I used Golden Delicious because that's what I had. Granny Smith Apples would work better but any sturdy apple could work.

WHAT YOU'LL NEED

Non-stick spray, for baking dish

5 cups of peeled, cored, and sliced Granny Smith Apples

3/4 cup brown sugar (I prefer dark)

2 tblspoons All-Purpose Flour

1 teaspoon vanilla extract

1/2 teaspoon grated cinammon

1/2 teaspoon of nutmeg

1/4 teaspoon of salt

4 tblspoons unsalted butter (softened) divided in half

Topping:

1/2 cup self-rising flour

1/2 cup of sugar

1/4 teaspoon salt

1 egg, beaten

2 tblspns unsalted butter (softened)

Whipped Cream (optional):

1 cup heavy whipping cream

1/2 cup of confectioners' sugar

1/8 teaspoon of ground nutmeg

DIRECTIONS

Topping: Preheat the oven to 350 degrees F. Spray a 9 by 9-inch baking dish.

Toss the apples, sugar, flour, vanilla, cinnamon, nutmeg, salt, and 2 tablespoons of the butter together in a large bowl. Add to the prepared baking dish and dot with the remaining 2 tablespoons of butter.

In another bowl, combine the self-rising flour, sugar, salt, and egg. With a spoon, drop the topping onto the apples and top with pats of butter. Bake until the crust is golden and the fruit is tender for about 40 to 45 minutes. Serve with vanilla ice cream and Whipped Cream.

Whipped Cream: In a large bowl, add the heavy cream and using a hand mixer beat it for 1 minute. Add the sugar and nutmeg. Whip until the cream mixture holds soft peaks.

This is how I served mine. With Lots of whipped Cream! Yummo

You can always substitute the apples for another fruit. I basically make my peach cobbler the same. And if you are attempting to make a bigger cobbler, just double everything in the recipe!

I hope you enjoy this recipe. Leave me comments if you used my recipe and let me know how it turned out.

Until next time, 

Best Dishes to you All.

XOXO

 

AP's Honey Hot Wings

Honey Hot Wings

I AM ABSOLUTELY OBSESSED WITH BBQ'S STICKY WINGS.  And I think I ask my boyfriend to get me some at least once a week. Last week, I decided to try my hand at making them instead and came up with this recipe. They came out so good. I think I will make them myself from now on. Plus the cost to make them are so much cheaper than they are to buy them.

WHAT YOU'LL NEED:

A pack of 8-10 wings (I buy the 20 pack and split it)

1/2 cup Hot Wing/Buffalo Sauce (whatever buffalo wing sauce of your choosing)

1/2 cup of Honey

1 teaspoon of butter

1 teaspoon of minced garlic

2 tablespoons of brown sugar

1 teaspoon of vinegar

1 teaspoon of soy sauce

1 cup of flour

Canola Oil or Vegetable Oil (for frying)

house seasoning (salt, pepper, garlic powder)

Salt and Pepper to taste

DIRECTIONS:

Season your wings with house seasoning and flour them lightly (I also season my flour with same).

In a medium sauce pan add wing sauce and honey. Bring to a simmer over medium heat. Add garlic, brown sugar, vinegar, soy sauce and mix thoroughly. Once mixture starts to simmer again, mix in the butter to smooth out the texture. Add salt and pepper to your liking.

 Let simmer for about 5-8 more minutes.

 

 Pour oil in a deep frying pan (or whatever you choose to fry your chicken in). I tend to prefer a cast iron skillet. Fry chicken until golden brown (about 10 minutes on each side). Place on plate with a piece of paper towel to drain extra oil.

Pour Wing Sauce in a large bowl.

Once extra oil is drained from chicken, toss chicken into the sauce mixture to coat .

Let them sit on plate for about 5 minutes to cool a bit.

Serve Hot.

I am really ecstatic that I mastered this recipe. Tell me if you try this one out

BEST DISHES TO YOU ALL

XxOo

Smothered Chicken and Gravy

SMOTHERED CHICKEN & GRAVY

 Smothered Chicken is a Southern staple. Every southern girl should have a smothered chicken recipe in her repertoire. This is my take on a classic way to smother any meat. You can also smother pork chops this way or any other meat of your choice.
I hope you enjoy

What You'll Need:

1 (3 1/2 pound) chicken, rinsed and cut into 8 pieces
1/2 teaspoon salt, plus more to taste ( I prefer seasoned salt)
1/4 teaspoon freshly ground black pepper, plus more to taste
1 cup flour

1/2 teaspoon of Kitchen Bouquet or Gravy Master (browning seasoning)
1/2 cup vegetable oil

1 onion, chopped fine
2 celery ribs, chopped fine

2 sprigs of thyme

1/2 teaspoon of cayenne pepper
1 garlic clove, minced
3 cups chicken broth

DIRECTIONS

Season the chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper. Place the flour in a large bowl. Roll the chicken in the flour to coat, shaking off excess flour. Transfer 3 tablespoons of the flour to a medium bowl and set aside.

In a large skillet, heat the oil over medium-high heat. Add the chicken and cook, turning halfway during cooking, until golden brown, about 10 minutes. Transfer to a plate and set aside.

Pour off all but 3 tablespoons of the oil from the skillet. Reduce the heat to medium. Add the onions, celery, and garlic and cook, stirring often, until tender, about 6 minutes. Sprinkle with the reserved flour and stir well making something that resembles a roux. Gradually stir in the broth and bring to a simmer. Pour in Kitchen Bouquet, add thyme and cayenne, and mix well.

Return the chicken to the skillet. Reduce the heat to medium low. Cover and simmer, stirring occasionally, until the chicken is cooked through and shows no sign of pink when pierced at the bone, about 35-45 minutes.  Serve with white rice

Banana Bread: Simple and Easy

BANANA BREAD

What You'll Need:

1 cup granulated sugar...

8 tablespoons (1 stick) unsalted butter, room temperature

2 large eggs

4 ripe bananas

1 tablespoon milk

1 teaspoon ground cinnamon

1 teaspoon of nutmeg

2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon salt

1 cup of walnuts

1 teaspoon of pure vanilla extract

DIRECTIONS

 Preheat the oven to 325 degrees F. Butter a 9 x 5 x 3 inch loaf pan.

Cream the sugar and butter in a large mixing bowl until light and fluffy. Add the eggs one at a time, beating well after each addition.

In a small bowl, mash the bananas with a fork. Mix in the milk, nutmeg, vanilla and cinnamon. In another bowl, mix together the flour, baking powder, baking soda and salt.

Add the banana mixture to the creamed mixture and stir until combined. Add dry ingredients, mixing just until flour disappears.

Mix in walnuts

Your batter should look like this at this point

Pour batter into prepared pan and bake 1 hour to 1 hour 10 minutes, until a fork inserted in the center comes out clean. Set aside to cool on a rack for 15 minutes. Remove bread from pan, invert onto rack and cool completely before slicing.

While cooling, your bread should look like this.

Drizzle with honey butter (honey, butter and nutmeg warmed until smooth)

 

 

I hope you enjoy this recipe. Best Dishes to you all.

Moros y Cristianos/ Cuban Style Black Beans and Rice

 

CUBAN STYLE BLACK BEANS & RICE

WHAT YOU'LL NEED:

1 & 1/2 cups black beans, dried

1/4 cup olive oil for sautéing
2 & 1/2 cups onion, diced

2 & 1/2 cups green pepper, seeded and diced
4 cloves garlic, chopped
3 teaspoons cumin, ground
1 teaspoon oregano
1 bay leaf
3 tablespoons white vinegar
2 tablespoons tomato paste
2 teaspoons salt
1/2 teaspoon pepper
4 &1/2 cups chicken stock
3 cups long grain white rice

DIRECTIONS:

Cover the dry beans with about four cups water in a two-quart saucepan. DON'T add any salt yet! Bring to a boil, and boil for 20 minutes. Remove from the heat and let it stand, covered for one hour.

Drain and rinse the beans. Add enough water to cover once again and bring to a boil; reduce heat to low, cover and cook until tender, about 45 to 50 minutes. Drain.

Rinse the rice with cold water until the water runs clear.

Use a large covered stockpot. Sauté the onion and green pepper in the olive oil until tender. Add the garlic, and sauté another minute or two. Add the tomato paste, black beans, oregano, cumin, bay leaf, and vinegar. Cook for about five minutes, stirring gently.

Add the chicken stock and the rinsed rice and salt and pepper to taste. Bring to a boil, reduce heat to low, cover and cook for about 20-30 minutes -- until the rice is fully cooked.

Adjust Salt and Pepper if need be, Remove the bay leaf. Serve Hot

FOUR CHEESE MAC

FOUR CHEESE MAC

MAC N CHEESE is definitely a Southern staple. Every country girl should know how to make a good pan. But for those of you who don't, here's my take and my recipe.

WHAT YOU'LL NEED:

1 Box of Macaroni Pasta

Half a stick of Butter (or margarine if you prefer)

2 Cups of Sharp Cheddar (shredded)

1 Cups of Mozzarella (shredded)

1 Cup of Colby Jack Cheese (shredded)

1 Cup of Mild Cheddar

1/2 Tablespoon of flour

2 Tablespoons of Sour Cream

2 Cups of Milk (of your choice, I prefer canned milk)

1 Cup of Seasoned Bread Crumbs

Seasoned Salt, Pepper, Garlic Salt to Taste

DIRECTIONS:

In one large boiling pot, prepare your pasta (as directions state). Don't forget to salt your water.

You can either purchase your cheeses shredded or shred them yourselves but once shredded mix them all in a bowl.

In another large pot, mix your butter and milk and bring to a boil. One milk mixture comes to a boil, add in your seasonings, and half of your cheese. Once thoroughly stirred, add in your flour and let mixture come to a boil. Once it boils, mix in pasta (into the cheese sauce pot). Once its thoroughly mixed, Pour mixture into a baking pan (I always prefer disposable ones as to not mess up more expensive ones). Mix Sour Cream into mixture. Adjust spices as necessary (make sure you taste it).

One top, mix remainder of cheese and bread crumbs.

Cook on 350 degrees for 45 minutes....

Let cool for 10 minutes

Check out pictures of my completed meal!

Ribs, BBQ Chicken, Broccoli and Mac N Cheese

Tuna Pasta Salad

TUNA PASTA SALAD

GM Lovies!!!


I know it's been quite some time since I've rested here to post one of my recipes. There have been a lot of changes with my job and work. That has left little or no time for me to cook. Yesterday was an exception and I was so very happy to get back in the kitchen. I decided to make something so simple but quite delicious.


I made Lemon Pepper Chicken (recipe will be in another post) and TUNA PASTA SALAD!!!!


Very Simple Ingredients but BIG FLAVOR.

WHAT YOU'LL NEED:

• Bowtie Pasta (or any shaped pasta you prefer
• Mayo (I used the Balsamic Salad Dressing Mayo by Hellmann's)
• Fresh Parsley
• Celery
• Green Onion
• 2 to 3 cans of Tuna in Water (depends on how much Tuna you want)
• 3 tablespoons of Robust Italian Dressing
• 2 tablespoons of lemon juice
• Salt n Pepper to taste

DIRECTIONS:

After cooking and draining pasta, Mix all wet ingredients in a separate bowl. Put all the herbs and spices over cooked pasta, mix in Tuna, then pour over dressing mixture (make as little or as much as you want depending on how creamy you want your salad). MIX ALL TOGETHER and Voila, YOU'RE DONE!!! SIMPLE, EASY, DELICIOUS

Chicken and Broccoli with Garlic CousCous

CHICKEN & BROCCOLI W. GARLIC COUSCOUS

I know it's been a little minute but I haven't been in the kitchen very much. But I wanted to bring you a quick and simple dish for a busy schedule.

What You'll Need:

4 cloves of minced garlic
2 tablespoons of olive oil or vegetable oil
1 tablespoon of ginger
1 cup of La Choy Stir Fry sauce
1 pound of chopped chicken breasts
I pack of frozen broccoli
Red pepper flakes, salt and pepper to taste.

DIRECTIONS:

Pour oil in a deep skillet or wok and heat . Once hot,
Add garlic and brown. Add chopped chicken and brown (season chicken with salt and pepper before adding to skillet). Remove chicken and add a little more oil to skillet. Add broccoli and cook until slightly tender. Add chicken back. Add sauce,  ginger, and other spices to your liking.  Cook on medium for about 5 to 8 minutes. And then you're done. Plate with grain of your choice. I chose couscous. (I followed the package directions and added a little minced garlic for flavor).


Super Simple. Super Quick. Super Tasty. ....

Roast with Potatoes and Carrots

ROAST W. POTATOES & CARROTS

I'd been feening for pot roast for a few months so I thought why not wait until I knew I would be around friends to make it. It tends to be a big meal and I definitely didn't want that all to myself. I'd be eating it for a week.

Anywho, I decided to make it on Mother's Day.

What you'll need:

Beef Roast
Red Potatoes
Baby Carrots
1 large Sweet Vidalia Onion
1/2 cup of red wine
5 tlbspoons of Worcestershire sauce
Thyme (3 springs)
2 bay leaves
1 cup of beef broth
1 tblspn of cornstarch
April's all purpose seasoning (garlic powder,black pepper, seasoning salt, onion powder)
Meat Tenderizer
6 cloves of chopped garlic
1 tspn of dark brown sugar

Directions:

You first want to rinse your meat. Then you want to make tiny slits in the meat. In those slits press in chopped garlic but reserve some for later.

Mix all dry seasonings in a bowl (minus the cornstarch, thyme, and bay leaf). Massage both side of the meat with the dry seasoning.

Place in Roasting Dish. Place chopped onion, potatoes and carrots around the meat. Pour the wet ingredients over everything. Put the thyme and bay leaves on top. Season the vegetables while inside the dish with extra salt and pepper.

Cover the dish and cook on 375 degrees for 3 1/2 to 4 hours.

 Once done, there will be a lot of liquid in the roasting pan. Remove all liquid into a sauce pan.

Mix in a bowl, the cornstarch and a little water until it makes a thick slurry. Pour into sauce pan with cooking juices and cook for 15 minutes or until it creates a thicker gravy.


Serve over rice of your choice.

I promise your family, friends, or just you will absolutely love this!!!

best dishes to you and yours!!!!!

Chicken Cordon Bleu and Sautéed Asparagus

I have been craving this meal for a while now. So instead of spending money to have some one else make it, I went to my favorite grocer and decided to make it myself.

CHICKEN CORDON BLEU

WHAT YOU'LL NEED:

3 chicken breasts
Italian bread crumbs
Thin Sliced Ham (6 slices)
Swiss Cheese slices (9 slices)
Parsley
Grated Parmesan
Black Pepper
Extra Virgin Olive Oil
April's Multi-seasoning
*(garlic powder,pepper,seasoned salt,onion powder)
Parsley Flakes

DIRECTIONS:

First you want to put your chicken breasts in between plastic wrap or in a ziploc bag and pound it thin. Be careful not to cause tearing in the meat.
Season chicken with a little pepper.

Preheat oven to 355 degrees.

Mix grated parm, bread crumbs, multi-seasoning,and parsley in a bowl.

Lay pounded chicken on sanitary surface. Lay 2 slices of cheese on each breast.
Then 2 slices of ham. Then one more slice of cheese. Repeat these steps on each chicken breast.

Once done. Roll chicken breasts.

Next take seasoned bread and coat all sides of the chicken breasts. Drizzle a little olive oil on the top of each chicken breast. Place in cooking pan

Bake for 25 minutes or until crust is browned and chicken is coiked thoroughly.





SAUTÉED ASPARAGUS:

Butter
Asparagus, cleaned and chopped
pepper
garlic


Simple directions.

DIRECTIONS:
Melt butter in skillet. Once melted, sauté chopped garlic.
Add in asparagus. Sauté until tender. I like my vegetables crisp.

All together with prep and cooking. This took me about an hour or so to make. I hope you guys try it. Its sooooooo good.

CROCKPOT BANGERS: BEEF STEW

BEEF STEW

I was on the fence about what I'd want to eat on my day off. After getting to the grocers, I decided on a hearty beef stew. I knew I wanted a no fuss meal and this is definitely it. So let's get into it.

WHAT YOU'LL NEED:

4 pounds bottom round, well trimmed and cut into 2-inch pieces
1 cup all-purpose flour
1/3 cup olive oil (plus more if needed)
1 large onions, diced
1 cup dry red wine
3-4 cloves of garlic, chopped
1 pound potatoes, cut into 2-inch pieces (about 4 cups)
1/2 pound carrots (about 2 cups)
3 celery stalks, diced
2 cups beef broth
1 tablespoon kosher salt
2 sprigs of thyme
1 bay leaf
2 packets of Sazon Goya
1 tablespoon of Paprika
2 tablespoons of All-purpose Seasoning
1 tablespoon of dried parsley

DIRECTIONS:

1. Coat the beef in the flour. Heat a few tablespoons of the oil in a large skillet over medium-high heat. Brown the meat, a few pieces at a time, adding more oil as necessary. Transfer to a 4- to 6-quart slow cooker.
2. Add the onions and garlic to the skillet and cook over medium heat until tender, about 10 minutes.
Transfer to the cooker.
3. Pour the wine into the skillet and scrape up any browned bits; add to the cooker.
4. Make a slurry with warm water and flour. Set to the side.
5. Stir in all other ingredients. After 3 hrs stir in slurry.
Cover and cook on low heat for 6 more hours, or on high for 2 more hours.

Before

AFTER

This meal is so simple yet so flavorful and delicious. Let me know if you try it. 

Until next time, best dishes!!!!!

Muah

The Southern Belle

Jalepeno Big Mouth Burgers with Parmesan Parsley baked fries

BIG MOUTH BURGERS AND BAKED FRIES

It's Sunday and I was the mood for something delicious and messy so why not BURGERS!!!!!


TO BEGIN:
I'll start with the Parmesan Parsley Baked Fries because you want to get these cooking before you even get into the burgers

WHAT YOU'LL NEED:

3 to 4 Idaho potatoes cut in wedges (skin on)
1 bundle of fresh parsley, chopped
Extra Virgin Olive Oil
1/2 packet of Italian Dressing Seasoning
2 handfuls of grated parmesan cheese
Pam or some other butter cooking spray.

DIRECTIONS:

You want to begin by spraying you pan with the butter cooking spray
After that mix all ingredients in plastic dish.
Drizzle enough oil over to coat all potatoes and mix.
Then assemble potatoes in baking pan.
Cook on 365 degrees for 45 minutes to 1 1/2 hours. Depending on how crunchy or soft you like your potatoes. (I like mine less crisp).

Now on to the BURGERS. I call them big mouth burgers because they are massive.

WHAT YOU'LL NEED:
Ground Beef
1/2 packet of Italian Seasoning
2 tablespoons of bbq sauce
4 tablespoons of Worschtishire sauce
5 scallion cut
1 cup of fresh parsley, chopped
2 teaspoons of minced garlic
seasoned salt and pepper to taste
handful of parmesan cheese
Cheddar cheese slices
Sliced pickled jalepeno


DIRECTIONS:
HEAT YOUR GRILL. I USED A GEORGE FOREMAN GRILL.

Mix all ingredients except jalepeno and cheese slices.

Make patties about an inch thick.

Put cheese slice on one patty and jalapeño on top.

place another patty on top and seal corner so that cheese and peppers are encased in both patties. Grill for about 15 minutes for well done burgers. They stay juicy...

 Serve with whatever toppings you desire. I put bacon, lettuce, tomato, pickle, mustard and extra jalapeño on mine.

Below is the END Result!! SO GOOD!!!! THESE BURGERS ARE MESSY SO KEEP LOTS OF NAPKINS HANDY.

Fresh Food Preparation for a Hectic Week

This post will not be about cooking. On my work days, which is usually only 4 days a week, I want something quick, fresh, non-heavy, and easy. So I buy fresh fruit and veggies. I wash them and cut them up. Then I put them in storage containers in the fridge. They usually consist of veggies I can throw a salad together with and snackable fruit.


Here's what I opted for this week:

First I cut up apple (the trick to keeping them from turning brown is squirting a little lemon juice on them. FRESH LEMON JUICE)

Second layer is cucumber.
Third layer is tomatoe.


In a seperate container I cut up broccoli and shred carrots.

Next I mix cut greens together..I have a spinach mix and another mix called Spring Greens. They are packaged already. I just wash them and mix together. This is in a seperate container.

Next I cut the tops off and washed fresh strawberries. Put them in plastic containers that are easily portable.

This is what they all look like before going in the fridge. Now it only takes me about 10 minutes to get my lunch together.

Hope this helps some of you on saving money and making better lunch choices.



Until Next Time. Sweet Dreams and Best Dishes from The Southern Belle.


Smmoches!!!!!

Cajun Jambalaya Pasta w/ Sausage and Chicken

CAJUN JAMBALAYA PASTA

Today I didnt feel like going to the grocery store so hed the cabinets and freezer for what I had laying around. I quickly came up with this recipe I went with pasta verses rice because I had it and wanted to use it. So lets get to it.

WHAT YOU'LL NEED:

1/2 a pack of egg noodles (Cooked)

1 can of fire roasted diced tomatoes

1/2 can of tomato paste

1/2 cup of chicken stock

1/2 block of Velveeta cheese

tspn of oregano,parsley, basil

1 tblspn of minced garlic

1/4 cup of EVOO

1/2 cup of heavy cream

1 tspn of old bay seasoning

a pinch of cayenne pepper

salt and pepper to taste.

3 chicken breasts

1 packed of sausage (ppreferrably andouille or sweet italian)

1/2 an onion

I started by heating EVOO And saute' ing the onion and garlic. And then browning the chicken and sausage. Once almost cooked thoroughly, cut into bite size pieces.

While meat browns, heat heavy cream and velveeta in a small sauce pan and stir until smooth. 

Add all the other ingredients to sausage and chicken. 

Add in cheese sauce. And then mix in cooked pasta. 

Simmer on medium for another 10 minutes.  And then you're done.

I didnt have bellpepper but that would have been great in this as well.                                                 

As always, until next time. Hope you try this. If you do, email me your results!

love and best dishes!!