Shellie’s Refrigerator Pickles
Hello there! My herb and veggie gardens are flourishing but my harvest hasn't quite begun in earnest. (I got a late start!) Yesterday, however, I got a tad eager. So I harvested a few cucumbers and a bit of fresh dill and whipped up some homemade refrigerator pickles. This recipe takes about 4 cucumbers to produce a couple pints of deliciousness. Double or triple this
Fabulous Fried Rice
The farmer and I love fried rice but we rarely have it. For starters, we don't have a Chinese restaurant in our small town, and until recently, I've never cooked it at home. But, I do love learning new things, so I set out to mimic the fried rice dishes the beloved farmer and I have always enjoyed. And if I must say so myself,
Carrot Souffle with Candied Pecan Topping
Recipe cred for this delicious Carrot Soufflé goes to my hairdresser, Lisa Hattaway. Of course, I added a candied pecan topping because that’s just how the women in my family role. We are genetically bound to tweak a dish. I wanted to give this dish a trial run before Thanksgiving, and y'all, have mercy! Phil and I gave it an A+ and we would grade
Summer’s Fresh Corn Fritters
Flavor options abound when you have fresh corn on hand. Tonight I whipped up Summer's Fresh Corn Fritters, and topped 'em with sour cream and lime juice! Our mouths said hallelujah and called for seconds! You can do this! Gather these ingredients and meet me below and I'll walk you through this, step by delicious step. Summer’s Fresh Corn Fritters 3 cups of fresh corn* 1 small can
Broccoli Love for People Who Don’t Think They Love Broccoli
“Broccoli Love” (for people who don’t think they love broccoli) Wash and prep broccoli. Coat with olive oil, red pepper flakes and much garlic. As Foghorn Leghorn would tell it, “I say, I say much garlic.” See pic. Spread on cookie sheet. No crowding. Your broccoli requests room to breathe, y’all, or it won’t get crunchy and all caramelizy. Yes, I make up words but sometimes I need
Shellie on Social Confusion and Hope in the Hard Places with author Sarah Beckman
Hey, y’all! We’re making Broccoli Love in the All Things Southern kitchen today, or what I fondly refer to as “broccoli for the people who don’t think they like broccoli!” Also, author Sarah Beckman will be in to chat about her new book, Hope in the Hard Places. Sarah is a national speaker and the bestselling author of Alongside, but she’s also a seasoned traveler in
Sausage and Goat Cheese Stuffed Mushrooms
SO, last night I was in the kitchen browning a pound of bulk sausage with a bit of chopped belle pepper, onion, and celery mix for stuffed mushrooms, when
Shellie’s Sweet Potato Swirl
Hello folks and welcome back to the All Things Southern kitchen! I served up my Sweet Potato Swirl this past Thanksgiving to rave reviews. And here’s the cool part. Some of the folks on the taste test panel at my house were anti-sweet potato folks. Don’t you just love when that happens? I do. Here, let me walk you through this dish. Perhaps you’ll find
Broccoli Bake with Prosciutto Crumble Topping
The other evening, I took the basics of broccoli cheese soup, tweaked ‘em a bit, baked them into a casserole, and topped them with a Prosciutto crumb topping. The verdict? It’s going into the keeper file, folks. Here, I’m show y’all how I did it. “Broccoli Bake with Prosciutto Crumble Topping” 8 cups broccoli florets 3 tablespoons olive oil 4 ounces of prosciutto 2 tablespoons butter 1 and ½ cups milk 2-3
Mini Hash Brown Baskets
I'm making my Mini Hash Brown Baskets for y'all today. My beloved hubby loves these, but then he's a real meat and potatoes type of fellow. If you've got one of those at your place, this one's for you! "Mini Hash Brown Baskets" 3 and 1/2 cups frozen shredded hash browns, thawed 3 egg whites, lightly beaten 3/4 cup shredded 3 cheese blend-- Asiago, Romano, and Parmesan 1 teaspoon onion