Summer’s Great Grilled Tenderloin
Hello folks and welcome back to the All Things Southern kitchen! When I hit upon a winner, I always share it with y’all as quickly as possible, right? Well, I'm happy to share Summer’s Great Grilled Tenderloin with y’all. It’s my new favorite way to prepare tenderloin. “Summer’s Great Grilled Tenderloin” 1 2 lb. pork tenderloin 1 tsp. Chili powder 1 tsp. Garlic salt 1 tsp. Poultry seasoning 1 tsp. Cajun seasoning 1
Crockpot Fiesta!
Hello folks, and welcome back to the All Things Southern kitchen. I’m going to show you how to make my Crockpot Fiesta. It’s a great make ahead meal. “Crockpot Fiesta” 1 tablespoon extra virgin olive oil Two tablespoons butter 1 onion, diced 3 cloves garlic, minced 1 teaspoon cumin 1 teaspoon Tony Chachere’s Cajun seasoning (of a good season-all) 1 teaspoon cayenne pepper 1 cup chicken broth, 1 pound chicken breasts 1 (15 ounce) can
Romano Cheese Artichoke Hearts
Welcome back to the All Things Southern kitchen, friends. We’re making some fine little appetizers today. It’s my Romano Cheese Artichoke Hearts and you’ll love ‘em. Let’s get cooking! “Romano Cheese Artichoke Hearts” 2 cans artichoke hearts, drained ½ cup seasoned bread crumbs 1 cup Romano cheese 1 tsp. garlic powder Salt and pepper Olive oil for drizzling Take a small bowl and a cup of shredded Romano cheese and combine it with
Sugar Sweet Company Ham
Hello folks, welcome back to the All Things Southern kitchen. In the interest of full disclosure, I meant to share my Sugar Sweet Ham recipe with y’all before Mother’s Day, but Father’s Day is right around the corner, so keep it handy! Sugar Sweet Company Ham 3 and ½ cups brown sugar 1/3 cup balsamic vinegar 1 tsp dry mustard ½ teaspoon ground cloves 1 12-13 pound ham Take a 12-13 pound
Spicy Sausage and Crawfish Spread over French Bread
Hey y’all! Welcome back to the All Things Southern kitchen. I’ve got a great spread for y’all, today. If you love sausage, and if you love crawfish, then you’re going to love my Spicy Sausage and Crawfish Spread. Let’s get cooking! “Spicy Sausage and Crawfish Spread over French Bread” 1 pound crawfish, chopped 1 pound hot pork sausage A recipe of the Holy Trinity of Southern Cooking (chopped onion,
Perfect Pea Topping Relish
Welcome back to the kitchen. I’m excited about sharing this recipe with y’all. It’s a simply scrumptious relish to top those fresh peas you’ve been hankering for, or it can be served as a delicious low-calorie dip. Pair it with some baked chips and congratulate yourself to skipping the Rotel and cheese dip— at least today. But, remember, don’t deny yourselves forever, honey; you’ll just fall off the
Popeye’s Got to Have It Spinach Salad
We’re stirring up “Popeye’s Got To Have It Spinach Salad” in the All Things Southern kitchen today. It’s chock-full of nutrition and running over with flavor. Let me show you~ “Popeye’s Got To Have It Spinach Salad” Salad: 2 six-ounce bags packaged spinach, washed 1 bunch green onions, diced 5 slices bacon, fried, drained, and crumbled ½ cup slivered almonds, toasted 1(8 ounce) can sliced water chestnuts Dressing: 1/3 cup olive oil ¼ cup sugar 3
Wined and Dined Mushrooms
Welcome back to the All Things Southern kitchen, folks. I found some big gorgeous mushrooms at the store earlier, which made me think about a nice thick steak sizzling on the grill, which led me to twice baked potatoes, a fresh garden salad—oh, and French bread with garlic butter… Holdddddddddd it…..I'm afraid I was getting ahead of myself. Here, let me show y’all how to
Renea’s Dilly Beans
Hey Y’all! Welcome back to the All Things Southern Kitchen! Several months ago I was at a book festival when an author friend asked, “Did you fly or drive?” When I told her I had driven she said, “Great! I have something for you.” And boy, was I glad I had not flown in! Renea Winchester gifted me with a glass jar of Dilly Beans. Just
Shellie’s Veggie Pizza with Mozzarella and Feta
Welcome back to the kitchen! I’ve got a real treat for y’all today. It’s my Veggie Pizza with Mozzarella and Feta. Folks, I hate to brag but the other evening I took some of my favorite flavors, layered ‘em on a pizza crust, topped ‘em with a couple delicious cheeses and, well, I knocked it out of the park. No joke. Let me show you