Welcome to my blog! I grew up eating some of the best food there is. My aunts in the south taught me about cooking, especially how to make dishes without ever looking at a recipe. My goal is to try to pass along what I learned so that you might enjoy a bit of the goodness I’ve always loved.
P.S. Wherever possible, I have provided an acceptable shortcut to the recipe.
Apple Pie and Baseball. These are two things dear to American’s hearts. There’s nothing like a piece of hot apple pie with a scoop of homemade ice cream on top for dessert, or a slice accompanied by a cup of coffee.
Don’t tear your hair out trying to follow a gourmet recipe with dozens of steps and ingredients. Here’s an easy recipe with delicious results.
1/2 cup sugar (I use organic cane sugar)
1/4 cup firmly packed brown sugar
1/4 cup all-purpose flour
ground cinnamon-to taste
ground nutmeg-to taste
ground ginger-to taste
6 medium cooking apples (whatever your preference is), peeled, sliced 1/4-inch
dot with 4-5 slices of butter before adding top crust.
Mix together in bowl.
Ingredients (for 2-crust pie, double recipe)
- 1 1/2 cups all-purpose flour
- 1/4 teaspoon fine salt (I use sea salt)
- 1 teaspoon granulated sugar (I use organic cane sugar)
- (1 stick) cold butter, cut into small pieces
- 4 to 5 tablespoons ice water
- Combine the flour, salt, and sugar in a large bowl and stir briefly until completely mixed. Using a pastry blender or your fingers (I use my fingers), cut the butter into the dry ingredients until it’s in pea-size pieces that are slightly yellow in color, about 4 to 5 minutes.
- Drizzle in 4 tablespoons of the ice water and mix just until the dough comes together. (Add the last tablespoon of ice water if necessary, but don’t overwork the dough or it’ll become tough.)
- Shape the dough into a flat disk, cover it in plastic wrap, and refrigerate for at least 30 minutes, then use it in the pie or tart recipe of your choice.
Roll it out into a circle and put it into your pie pan. If you are making a 2-crust pie, top with second crust and crimp the edges together. Add filling. Make 4-5 slits in top for air to escape. Brush with egg white and sprinkle course sugar on top. You can also slice second crust and make a lattice pattern. Bake in 350 degree oven until golden brown.
Collard greens are like gumbo, no two people fixes them alike. I look for younger, tenderer greens and I substitute chicken stock for water. Whatever I’m going to season them with (salt pork, smoked ham hocks, bacon, ham bone, etc.) I boil it in the chicken stock for two to three hours first. In the mean time, I wash the greens thoroughly (although they are a lot cleaner now than back-in-the-day).
Now, according to how you were raised, you can either cut the greens up with a knife, or you can tear them. Add them to the pot and cover. You may have to add gradually as they cook down. Boil over low heat until done. Taste the broth (pot likker) during cooking to determine if you need added salt, pepper, etc.
Note: For our family of five, I prepare four bunches. That guarantees us leftovers. Everyone knows greens are always better the net day!
These are so yummy and so easy. The kids can easily make these with you.You can make them simple, or make them amazing, depending on what you add to them.
1 bag giant marshmallows
Chocolate chips (dark, milk, white) or melties (dark, milk, white, and many other flavors)
White Wilton sucker sticks (optional)
Toppings (nuts, graham crackers, mini chocolate chips, sprinkles) You’re only limited by your imagination.
If you like cake, and you like cinnamon rolls, this is the best of both! It’s great with coffee in the morning, or ice cream for dessert. The best part is it’s really easy to make!
3 cups of flour
dash of salt
1 cup sugar
4 tsp baking powder
1 1/2 cup milk
2 tsp vanilla
1/2 cup butter (melted)
And here I thought you had to boil the eggs, cut them in half, scoop out the yolk, mix it with mayo and mustard and stuff, then put it back in the white half. Silly me…
Red beans and rice is kinda of like gumbo; everyone has a different recipe. Some like theirs soupy, some like it dry. Whatever your preference, it’s total comfort food. Now it’s even easier with a crockpot.
My dinner a few nights ago.
OK, I admit it, I’m a Mexican food junkie. I love the stuff. Of course, having lived in Mexico for a while as a kid didn’t help my addiction later on. Oh the fast food places and Mexican restaurants are tolerable, but there’s nothing like fresh homemade refried beans, rice, enchiladas…you get my drift.
I use to love watching the ladies making tortillas, chewing on a freshly cut sugarcane stalk, and eating freshly picked coconuts from coconut palm trees. We ate a lot of seafood (being on the Gulf and all) and burritos consisted of whatever was on hand.
Over the years, I’ve kind of combined the traditional, original, and Te-Mex all together. What I come out with is total Mexican comfort food.
This one of the many questions on my list of things to ask God when I get to heaven. I know, originally in the Garden of Eden, fruits and veggies were the order of the day, but that got all messed up. Then when the flood came, God had Noah not only save the animals, but made sure there would be lots of future animals. Why? Just so we could look at them? I don’t think so, otherwise, why make them taste so good?