This fruit salad is so delicious and is so easy to make. It is very versatile and is so tasty. The avocado make this salad so creamy and delicious.
Gather these things-
2 bananas sliced
1 apple cubed
1 avocado sliced
1 can of mandarin oranges, drained
½ cup sliced strawberries
1/4 cup raisins
¼ cup of toasted pecans
What you will need for your dressing-
1/4 cup orange marmalade, melted
½ teaspoon of splenda
2 tablespoons of orange juice
3 tablespoons of vegetable oil
Juice from 1 lemon
1/4 teaspoon salt
1/4 teaspoon coarse ground mustard
How to make it-
Combine the fruit, raisins, and nuts in a glass bowl. Combine ingredients for dressing. Add the dressing and stir gently right before serving. Serve on a bed of salad greens. Garnish with additional pecans and fresh mint leaves.
We love this recipe because it is so easy, no cooking involved and it is get in my belly good!
What you will need-
1 Rotisserie chicken (purchased from market)
1/2-1 Celery stalk, diced
1-2 spring onion, chopped with tops
¾ cup mayonnaise (or to taste)
2 ounces cream cheese, room temperature
1 tablespoon lemon
2 tablespoons drippings (in bottom of packaging) or chicken broth
Celery salt, to taste
What to do-
Clean chicken off of the bone and put into large bowl. Get in there with your clean hands and break the chicken up. Add celery and spring onions to chicken. In a separate bowl, combine mayonnaise, cream cheese, lemon juice and drippings. Add mayo mixture to chicken and mix using hands. Season with celery salt. Serve on a bed of salad greens with sandwich rolls or any way you want to.
Sacred Grits Casserole
We are going to get off the beaten path for this one folks. We have a passion for grits and nowadays you can find all kinds of different recipes for grits. This recipe is nowhere near your ordinary Grits recipe, it’s sacred. One bite of this delicious creamy recipe and you will feel somewhat holy! You will most likely want to take this dish to your next soiree and give your pals something to talk about. They can talk all about your lovely grits casserole instead of who is doing who!
3 fresh cobs of corn
1 pint cherry tomatoes, sliced in half
1 cup grits and salt to taste
2 cups heavy cream
2 cups chicken broth
4 ounces cream cheese
1 cup grated white cheddar cheese
Salt and pepper to taste
½ stick butter
Good quality olive oil, for garnish
Get it done-
Alright now let’s get this show on the road and make us some magic. First, toss your corn in the microwave and nuke for 7 minutes. Remove kernels from cob and set to the side. Next, preheat your oven to 400 degrees. Now get you a little bowl out and throw those cherry tomatoes in there that you already sliced in half, because that’s what we told you to do at the beginning. Now toss those jewels with some salt and pepper and a little olive oil. You want just enough oil to coat them, not bathe them. Now you are going to arrange the tomatoes cut side up on a sheet pan. You may want to line your cookie sheet with some aluminum foil, this makes for easy clean up. Cook for about 30-45 minutes or until they are soft, shriveling and turning brown. At this time, prepare to get sanctified! You are going to concoct the best of the best mouthwatering grits. Bring your heavy cream and chicken broth to a gentle boil in a heavy sauce pan. Next, you will slowly add your grits and salt while whisking constantly. Turn your heat down to medium low. You will need to whisk your grits at first, making sure that they are not sticking to the bottom or to each other. Put a lid on the pot and cook until they are thick and creamy, for about 10-15 minutes or until desired consistency is reached. Make sure to stir throughout the cooking process. You can add you a little water, broth or milk if they get too thick. Season kindly with salt and pepper. Next, add your butter, you may add more if you are feeling frisky.
Now comes the goodness, stir in that good ole corn, cream cheese and white cheddar cheese. Pour these babies into a greased casserole dish and top this stunning success with the roasted tomatoes. Drizzle with a little olive oil and place it in the oven and cook for about 25 minutes. Enjoy!
This is an “old trusty”. We made it, we liked it and we are going to make it again. This would have to be one of our all-time favorite recipes. We have been making this forever and people always love it. The sauce is unbelievably good. With that being said, make sure you serve plenty of French bread for sopping up the spicy buttery goodness.
Get these ingredients–
2 sticks of butter, melted
3 tablespoons of Worcestershire sauce
2 tablespoons fresh lemon juice
2 tablespoons Loiusana hot sauce
2 garlic cloves, minced
2 teaspoons Cajun seasoning
2 lbs unpeeled medium shrimp
1 lemon, thinly sliced
2 Tablespoons of fresh parsley
French bread for sopping
Let’s make it-
Alright people, this is so simple to make. Get that oven going and heated to 400°F. Stir together the first 6 ingredients. Pour the mixture into a large casserole dish or an iron skillet. Add your shrimp and top with lemon slices. You are going to want to bake uncovered for about 20 minutes, stirring mixture twice, until shrimp are pink. This is important- after the first 10 minutes check the shrimp several times. As soon as they start turning pink, take them out of the oven. They will continue cooking. You don’t want overcooked shrimp. Add parsley and enjoy!
This is what you need-
4 slices bacon, chopped
8 oz mushrooms, sliced
24 oz fresh English peas
3 Roma tomatoes, diced and drained
2 cloves garlic, minced
1 tablespoon butter
Salt and pepper, to taste
Let’s do it–
Get you a large skillet out, turn your heat to medium and fry bacon until crisp. Remove your bacon and let drain, keeping you about 1 ½ tablespoons of the bacon drippings in the pan. I do love me a recipe that starts with bacon drippings. Next, add your shrooms to the drippings and cook until they are tender; that should take about 10 minutes or so. Next, add the English peas to the mushrooms and give it a good stir making sure that the peas are coated with all of the bacon goodness. Add you about ½ cup of good chicken stock to the peas, preferably homemade. If you ain’t got time for all that, use store bought. Give the peas a good stir and taste the broth and season accordingly with a little salt and pepper. Put you a lid on it and cook for about 15-20 minutes, stirring often. Don’t cook the peas to death like your Granny did. They are great when they are still a little crisp. We think you should give it a chance and try them like that. We are from the South and our mother cooked all of our vegetables to death and we do like them like that from time to time. If you don’t like the peas crisp, you can always cook a little longer. Towards the end of cooking add your Roma tomatoes, garlic, bacon and butter. All of those colors look beautiful together. Taste the peas and season to your likings. Serve in a pretty glass bowl
This chicken is so easy and out of this world. It is great served over wild rice, on top of a salad or in a sandwich.
Get these things-
2 boneless chicken breast, wash and pat dry
Salt and pepper to taste
2 tablespoons butter, melted
1/4 cup cranberry sauce, melted
2 tablespoons orange juice
1 tablespoon soy sauce
1 clove garlic, pressed
2 tablespoons fresh parsley
Cooked wild rice
This is how it is done-
Season chicken with salt and pepper and set to the side. Dump all ingredients for the sauce into freezer bag and then add chicken. Seal bag, turn the bag over several times to make sure chicken is coated with sauce and allow to marinate overnight. While your oven is heating to 350 degrees, place chicken in a sprayed baking dish and pour sauce over chicken. Bake for 30 minutes or until chicken is cooked throughout. Place chicken on top of wild rice and spoon sauce over chicken. We like to serve ours with asparagus spears and garlic toast. For a wonderful salad- Place salad greens on plate, garnish with strawberries, french fried onions and blue cheese crumbles. Toss with your favorite dressing.
* Crockpot instructions- spray inside of Crockpot, pour defrosted chicken and sauce into pot and cook on low for about 4 hours.
A jambalaya is hearty dish of South Louisiana origin, featuring a choice of meats (ham, sausage, shrimp, chicken, tasso), cooked with the Cajun holy trinity, tomatoes and rice. We have chosen chicken and sausage for this jambalaya. There are a lot of variations to a jambalaya and it can be altered to your likings. This dish is not hot but it is well seasoned and is even better after it hangs out in the fridge overnight. This recipe makes about 15 servings.
1/2 chicken, quartered
2 celery sticks
3 tablespoons butter
3 tablespoons vegetable oil
1 large onion, diced
1 bell pepper, chopped
4 celery stalks with leaves, chopped
4 cloves garlic, minced
1 1/2 pounds Andouille sausage, sliced into rounds
1 28 ounce can diced tomatoes, drained
2 cups long grain rice
4 cups chicken stock
3 bay leaves
Salt and pepper to taste
1 teaspoon cayenne pepper, or to taste
8 green onions, chopped
1/2 cup parsley, chopped
Let’s layer some flavors-
First things first. We need to get the chicken on and make us up some stock. Get you a large pot out, add about 5 cups of water and bring it to a boil. Add your chicken breast and throw in a couple of pieces of celery, a quartered onion and season it with some salt and pepper. Bring to a boil, reduce heat, cover the pan and simmer the chicken for about 30 minutes or until no longer pink. Drain chicken, reserving your broth. Once chicken has cooled to the touch, remove chicken from bone and cube. Season your chicken with Cajun seasoning and set to the side. In a large Dutch oven, over medium heat, add the and vegetable oil and let it get hot. Next, add onions, bell pepper and celery. Season those veggies with some Cajun seasoning and sauté for about 7-10 minutes. Add garlic and continue to cook for a few minutes longer. Now you want to add your sausage and cook until the sausage is browned lightly and all of the goodness from the sausage has coated your vegetables, about 7 minutes. Lets layer some more flavors and add some color to the pot. Throw your drained tomatoes and seasoned chicken in the pot and stir that goodness up real good. We are adding layer upon layer of goodness and it is going to be lip smacking delicious. Sprinkle your rice in and cook for about 5-7 minutes, or until the rice is golden. Next add 4 cups of the stock, the bay leaves and season with some salt, pepper and cayenne. Bring to a boil and then reduce heat to simmer, cover and cook for 20-25 minutes, or until all liquid has absorbed and rice is tender. Add chopped green onion and parsley and cook for an additional 5 minutes. Remove bay leaves and serve with Beach Bread or French bread.
Suz and I have been making this torta for a couple of years for party’s and caterings. We love this recipe because it is so very tasty and it makes for a beautiful presentation. People always ohh and ahh over this torta. Trust us when we say that this is always a party pleaser.
Get these ingredients together-
3 tablespoons butter
1/2 cup granulated sugar
6 -8 pears, chopped into bite sized pieces
3 tablespoons pear preserves
32 oz cream cheese, softened
2 cups grated Gruyère or swiss cheese
1 1/2 cups pistachio nuts, chopped and salted
This is what you are going to do-
Break out a large non-stick sauté pan and add your butter. Melt over medium-high heat. Slowly sprinkle sugar in while stirring. Next, add your pears to the pan and stir around real good, making sure that the pears are coated in the buttery sweet goodness. Reduce your heat to medium and cook for about 10-15 minutes. You want your liquid to thicken and pears to begin to caramelize. Next reduce your heat to low and cook for an additional 5 minutes. Stir in the pear preserves and continue to cook until preserves melt.
Transfer pears to a bowl and let them cool down. While your pears are cooling, get you a medium mixing bowl out and add the cream cheese and grated cheese. Use your handy dandy hand mixer for easy mixing. Season with a dash or two of salt. Liberally spray an 8-inch round springform pan with cooking spray. Now it’s time to layer. You know the sisters love them some layers of goodness. Spread half of the cheese mixture on the bottom of the pan. Then spoon half of the cooled pear mixture over the cheese and spread evenly. Add the remaining cheese mixture over the pears. Save the remaining pears for the top, you will add those later on. Pop your torta in the fridge and let it chill for an hour or so. Carefully remove the sides of the springform pan leaving the torta on the bottom of the pan. Cover the sides of the torta using 1 cup of the chopped pistachios. Spread the rest of the pear mixture on top of the torta and then sprinkle the remaining pistachios around the edges of the pears. Pop it back in the fridge for about 30 minutes. Serve with crackers or French baguettes slices.