The dressing on this slaw is the bomb. I know, what does a Tennessee country girl know about asian slaw? The truth is, last year I was eating with friends at Madame Butterfly in Savannah, Georgia. It was spectacular with a great wine list. On the menu they had a cucumber and carrot salad that was so memorable, it was the inspiration for this slaw.
Be careful with the sesame oil. It can ruin a dish in a heartbeat- I have been down this road. Just a little goes a long, long way.
Typically, I am guessing you would pair this with sake, and I wish I could recommend one! Instead, we choose 19 Crimes Martha’s Chard. I know, you are rolling your eyes, the label made me laugh out loud and I had to buy it. I was pleasantly surprised and for the money it was a great deal. Try it!
1 bag broccoli slaw
4 scallions, chopped
1 large cucumber, diced
Dressing:
1/4 cup rice vinegar
1/4 cup olive oil
1/4 cup sugar
3 tbsp soy sauce
1/2 tsp sesame oil
1/2 tsp onion powder
1/2 tsp garlic powder
Directions
Prepare the dressing and toss in the rest.
Make this recipe your own. Omit the broccoli slaw and add cabbage or bagged slaw. I have used the dressing on a simple bowl of shaved carrots and diced cucumbers with wonderful results.
This week I have an abundance of peaches. I have to be honest, I am not a fan of cooked or canned peaches. I do however love fresh peaches. Last night, the FOKRs (my tribe of wine lovers) came over for what we refer to as “a nibble and a sip”. Everyone brings an appetizer and a bottle of their favorite wine or beverage of choice. I had 30 minutes from the time I got home from work until the time they arrived to prepare something and the winner was peach caprese salad- I also threw some salmon in the oven for good measure.
The evening went off without a hitch. We laughed, we cried, we loved, and that is what we do best. The FOKRs are a diverse group- young, old, liberal, conservative, gay, straight, men, women, etc. We all have some common interests- we love food and wine, and we cherish our friendships. We have been friends for decades and together we have celebrated birthdays, births, anniversaries, weddings and life and we have been there for each other through breakups, divorces, deaths, sicknesses and hardships. Find your tribe and if you can’t find a tribe start building your own. And if you are lucky, you will have multiple tribes!
I would pair this with a chilled bottle of Mer Soleil Silver Chardonnay. It is unoaked with fruity notes and a crisp, bright finish. I wouldn’t be opposed to dropping a slice of fresh peach in the glass. Mer Soleil is part of the Caymus family and is a spectacular wine for the money- fabulous enough for a special occasion and affordable enough for a weeknight at home. We always keep some on hand in our wine fridge- you know, for emergency wine situations.
Slice the peaches. Removing the peel is optional.
Slice the tomatoes.
Slice the mozzarella.
Place the ingredients above on a platter and throw in basil leaves.
Drizzle the balsamic glaze right before serving.
You can make your own balsamic glaze by reducing balsamic vinegar by simmering on low until it is the consistency you are looking for, or you can purchase the glaze. I have done both and I prefer buying it! Make this recipe your own. You could omit the tomatoes, or substitute burrata or goat cheese for the mozzarella. You could opt for a white balsamic glaze instead of the traditional.
Today I took a trip down 64 Highway to Gilliland’s, I had heard through the grapevine that the Elberta peaches had been harvested and as it turns out, today was my lucky day. Gilliland’s has been open as long as I have been alive and is the place to go for peaches. You can find them on social media under Gilliland Orchards, but I just know them as Gilliland’s.
My mind has been spinning ever since I loaded the peaches into the car, trying to decide the best way to showcase these prize winning peaches this week. I also worked all day and when I got home I was exhausted. And here is what you need to know: there is no shame in serving bagged salad and grilled smoked sausage for dinner. I love to cook but sometimes I am too tired to lift a pan, and I keep sausages in the meat drawer just for these occasions.
When I am too tired to cook, I immediately start loading stuff on “sticks” as Jay calls them. Technically, they are skewers. Jay knows if he comes in and meat is on sticks, it’s his night to shine. He always knows exactly the right thing to do. So he goes over to the wine fridge, pulls out a nice bottle, pours both of us a glass and starts the grill. He never misses a beat.
After a glass of wine I decided to whip some feta and swirl it on plate. The perfect backdrop for simple, grilled peaches.
Normally, I would have opened a bottle of Sauvignon Blanc, maybe an Emmolo, to accompany the meal, but tonight Jay had a special bottle gifted to him by a co-worker- a 2018 Pinot Noir from Willamette Valley, Arabilis. The pinot stood tall and was very smooth with mild tannins. A great pairing with the grilled meat and veggies, and yes, the bagged salad.
If feta is not your thing, skip it. I was just feeling fancy after that great glass of red.
Sometimes simple is best and when it comes to peaches this is absolutely true. You don't have to add the whipped feta to make this delicious. The grilled peaches can stand on their own anytime, especially in August during peak peach time.
Ingredients
peaches
melted butter
brown sugar
honey
Directions
Halve the peaches and remove the pit.
Brush with melted butter.
Sprinkle with brown sugar.
Grill skin side down for 3-4 minutes. Flip and grill for 2 more minutes. Drizzle honey over the top.
Make this recipe your own. I added fresh basil from my patio. Pair with ice cream, yogurt or simply enjoy as is. It is great over whipped feta.
Whipped Feta
10 ounces feta
1/2 cup greek yogurt
blend in a processor until smooth
This morning at the local farmer’s market, I found a mixture of peppers and some small, tender squash. I also purchased some boneless, skinless chicken breasts with full intentions of grilling. However, by the time I returned home, black clouds began swirling and the rain came. So, I looked through my cabinets and drummed up enough things to make chicken taco soup. I know the mixed peppers I bought today will be perfect for it.
I absolutely love soups and I have only one soup rule – never use water. You can use broth, coconut milk, wine, tomato sauce, tomato juice, anything, just do not add water. Water dilutes the flavor and with a soup you are trying to build flavor.
I know my soup pot has years of food stains, and I do know I could probably spend sometime and make it look new again. But I love the stains and the reminders of the good meals that have come out of this deep, heavy pot. I covet the french soup pots that I cannot pronounce and also cannot afford. This pot is cast iron and was a bargain at Sam’s Club many, many years ago and is still going strong.
You can could add this soup to a slow cooker and let it simmer all day. This is a very forgiving, anything goes, kind of soup. If you don’t like your soup creamy, omit the cream cheese.
I use a cornstarch slurry anytime I want to thicken something. It is flavorless. Do not make the mistake of throwing the cornstarch directly into the soup. You must mix it with cold or room temp water or liquid and dissolve it before putting it into the the soup or you will have a lumpy, cornstarch mess- yes I have done this.
The creamy taco soup pictured had two extra ingredients: 1 cup of diced squash and a handful of chopped kale. If you need to thin out the soup, add more chicken stock.
This is a great cabinet or freezer cleanout soup. There are no rules, anything goes!
Ingredients
4-5 boneless skinless chicken thighs
1 large onion diced
1 cup diced peppers- any kind will do. Poblano, jalapeno, bell, or a mixture of what you have on hand.
4 garlic cloves minced
4 tbsp taco seasoning
2 cans beans- use chili beans, black beans, pintos, etc.
1 can diced tomatoes and chilis
4 cups chicken broth
1 24 ounce jar of salsa
12 ounce bag frozen carrot slices
12 ounce bag frozen corn
1 block of cream cheese (room temperature)
cornstarch slurry if needed(1 tbsp corn starch and 2 tbsp water)
1 tbsp olive oil
salt and pepper to taste
Directions
In a large pot on medium heat, add olive oil, onions and peppers. Saute for 1-2 minutes and add the garlic and the taco seasoning. Cook for 1-2 minutes while the spices bloom. Toss in all the remaining ingredients except the cream cheese and corn starch slurry. Bring to a boil, cover and bring the heat down to low or low medium to a simmer for 1-2 hours. Remove the chicken and shred or cube. Add the cream cheese and if you want it thicker, add the slurry.
Make this recipe your own. Throw in some rice. Turn up the heat and add hot peppers. Toss in vegetables you have on hand such as squash, zucchini, butternut squash, potatoes, green beans, kale, etc. I have even used a bag of frozen soup vegetables. If you use cooked chicken, such as rotisserie or canned, put it in toward the end of the cook.
In the south, we wait patiently for “tomato season”. It is always the high point of summer and usually begins in early July. I hunt tirelessly for the best farmer with the best tomatoes and then I always buy way more than I can actually use. I pair them with every single meal until I have sores in my mouth from all the acid or I am swollen from the excess salt I douse them with.
I use to grow my own tomatoes, because that is what southern women do. As Ouiser Boudreaux eloquently put it in Steel Magnolias, “I am an old southern woman, I am suppose to wear funny clothes, ugly hats and dig in the dirt. I did not make the rules.” I have grown enough tomatoes to know their true value and respect the hard work that goes into process. However these days, I dig in herbs and flowers and leave the tomatoes to the farmers. There is a local farmers’ market just down the street and I rush there every Saturday morning to buy German Queens. They are only available for approximately 3-4 weeks in a good growing season. I grew up on these tomatoes and I can promise you they touch my soul every time I eat one.
This week, I have a good friend that brought me bags of squash and tomatoes. I put the squash in the freezer and the tomatoes have been staring at me from the kitchen counter for a few days. We are leaving for vacation this week, and I knew these tomatoes will ruin if I don’t do something with them. So I basically threw all the things on my counter- tomatoes, garlic, onions and threw them in a roasting pan. I went out to the patio and clipped fresh basil, thyme and oregano and added them as well.
What transpired was a wonderful sauce. My husband loves angel hair pasta- he calls them skinny noodles, so I served it on his favorite and topped with fresh parmesan cheese. Please don’t buy the already grated, powdery stuff with the green shaker top, save that for the pizza delivery-if you insist on using it. I purchase wedges of parmesan and throw chunks in a tiny, food processor I keep on my counter.
This sauces freezes very well. I always throw leftover sauce in a freezer bag. It has saved my life many times!
Wine- For a very nice dinner, I would pair this with Twomey Pinot Noir or Merlot. This is one of our favorite wines. It is difficult to find and we always vow to drink every bottle we can get our hands on. Twomey is from the Silver Oak Family and this vineyard was one of the highlights of our trip to Napa a few years ago. It is on the higher end of price, so we save these bottles for “nice dinners”. For a weeknight, simple dinner, you cannot go wrong with Kirkland Pinot Noir, I know, this is a shocker. I have recently tried several of the Kirkland labels and I have been pleasantly surprised. For the price, they cannot be beat. So if you are on a budget, pay a visit to Costco and try their store brand wine- especially the Malbec.
This is a simple sauce with amazing depth of flavor. Perfect for when you have an abundance of tomatoes on hand or are just looking for a burst of flavor to pair with pasta.
Ingredients
tomatoes
garlic cloves
onion
olive oil
salt and crushed black pepper
Directions
Heat oven to 400 degrees. Notice I did not list amounts of any of the ingredients. You are on your own for this one. You cannot mess this up! Cut tomatoes into wedges, slice the onion, be generous with the olive oil. Roast for 40 minutes at least.
Make this recipe your own. I added fresh basil, thyme and oregano from my patio. If you like a sweeter sauce, add a carrot or two. For heat, add red pepper flakes. Experiment with different herbs and spices.
This is one of my favorite recipes when we have dinner parties. It is quick, simple and everyone is always impressed. No need to move it to a pretty dish, serve it right on the baking sheet.
Don’t get overwhelmed by the size of the salmon. Fish is easy. There is only one rule with salmon- do not over cook it. That dry, hard stuff you get in many restaurants is not even comparable to this recipe. Salmon should be moist, flakey and almost buttery.
I was not raised on salmon- unless you count canned salmon. I am not going to dis canned salmon as I believe almost everything has its place. Canned salmon is for salmon patties, at least the down home southern version that my Mom and Memaw cooked for me.
Sometimes it is difficult to find a whole side of salmon, I usually have good luck at Aldi’s, Costco and Sam’s Club. I know, they are chain stores… I always try to purchase things locally when I can.
Serve with a light sauvignon blanc, Emmolo is a great one, or a buttery chardonnay like Sonoma Cutrer.
Sides are easy with this dish. The last time I served it, I threw asparagus on the same baking sheet and it worked like a charm. You can pair it with angel hair pasta in a butter/wine sauce or alfredo sauce, or you can pair it with a potato and a salad.
If you are lucky you will have some leftovers. For breakfast take the leftover salmon and serve with a fried egg, or for lunch toss it on a salad or stuff in a taco.
This is an easy show stopper for a dinner party or just a normal weeknight dinner. A simple dish that looks amazing and takes only 20 minutes.
Ingredients
1 whole side of salmon
3 garlic cloves minced
2 lemons
3 tbsp of fresh, chopped dill
salt and crushed black pepper
Directions
Heat oven to 400 degrees. Spray a baking sheet with non stick spray or drizzle with olive oil and spread with a paper towel. Place salmon on the baking sheet, skin side down- if skin is intact. Sprinkle with minced garlic and dill. Thinly slice one lemon and place on the top of the salmon. Cut the remaining lemon in half and lay on the baking sheet. Place in the oven for 20 minutes. Before serving, take the baked lemon halves and squeeze over the salmon.
Make this recipe your own. If you are not fan of dill, you can omit it. If you don’t have fresh dill, replace it with a much smaller amount of dried dill. Experiment with different herbs and spices.
This fork tender pork roast is a staple at our house and comes with a wonderful bonus- leftovers.
Don’t be scared of the garlic. When garlic is slow roasted it turns into a jammy, sweet goodness that just melts into the roast.
Don’t be scared of the fat. There is a lot of fat that will be rendered during the cooking process. It can be tossed. The good thing is the fat has come OUT of the meat. The fat is what allows for the long cooking process and the tender, moist meat.
My favorite leftover option is tacos. I warm up the leftover pork in a skillet and throw it into a corn tortilla with fresh, sweet onions and a little cilantro. I have also made nachos, quesadillas, bbq sliders, pizza and soup from the leftovers with great results.
You can honestly choose any size pork roast- you still cook it for 8 hours.
You can opt for the slow cooker, but I find there is just something special about it in the oven.
This simple pork roast is a staple at our house and leftovers can be turned into tacos, nachos, BBQ sandwiches or soup. You can throw it in the oven on your way out the door in the morning and 8 hours later it is ready and your house will smell amazing.
Ingredients
1 6-7 lb Pork Shoulder or Pork Butt
10-20 garlic cloves
generous amount of salt and black pepper
Directions
Heat oven to 250 degrees. Place the pork roast in a heavy pan with a lid. I use a coated cast iron pan. If you do not have such a thing, put it in a cake pan and cover with foil. There is no wrong pan. I use a small knife to make holes into the pork stuff each hole with a garlic cloves. Salt and pepper generously, put the lid on and forget about it. It is done in about 7-8 hours.
Make this recipe your own. In the winter, I love to sprinkle the top heavily with fennel seeds before cooking. You could also use a butt rub prior to cooking. The possibilities are endless.
Never underestimate a good trifle. I have taken this to dinners, parties and picnics and it is good every, single time.
I am not a baker. I love to cook but baking is more of a science, so I leave the baking to my daughter, Logan, who is a tremendously talented baker- thank goodness, because we needed one badly in the family. So, when Logan is unable to work her magic in the kitchen, I always pull out the trifle recipe.
It is also Jay’s favorite dessert, and just happened to be his birthday “cake” this year. Also, please note, even though it is a Strawberry Trifle, I could not help but throw in some plump, just picked, blueberries I had on hand. You can honestly put just about anything in a trifle.
Do not stress out if you do not have a glass trifle bowl. I have thrown this into a disposable aluminum pan many times. But it is exceptionally pretty in a glass trifle bowl.
This strawberry dessert is simple and can be made the day before. It requires no cooking and can be adapted easily with any fruit. It is also my husband's favorite dessert.
Ingredients
1 16 ounce whipped topping
1 1.5 ounce instant vanilla pudding. Prepare according to directions on the box.
2 lbs strawberries, sliced
1 angel food cake cut into cubes
Directions
Layer in this order: cake, pudding, fruit, whipped topping- and repeat. I like to throw a few additional strawberries on top to let everyone know what is inside.
Make this recipe your own. Use sugar free pudding and sugar free whipped topping. Use pound cake. Use cherry pie filling. I even made a fabulous trifle at Easter with carrot cake and instant cheesecake pudding. The possibilities are endless.
These pork ribs are fall off the bone tender and absolutely the most requested main dish at my house. Just last week a friend texted me from the grocery store and asked, “If I buy us ribs, will you cook them?” And that was a resounding “YES!”.
You can use any type of ribs you like. Many people opt for baby back ribs, but I like a little more meat on the bone, so I usually opt for regular ribs (sometimes referred to at St. Louis style).
I am going to list several methods to cook the ribs because ribs should not just be for summer time or when the weather is pretty. We have had ribs for Christmas Dinner-with no complaints.
The Rub: I refuse to discuss “the best rub”. For some in the south, a rub discussion can go sideways in a hurry and before you know it people are yanking their shirts off, ready to rumble. Use your favorite. Use what is affordable. Make your own. But for goodness sakes, don’t skip the rub. It is magic and makes the pork sparkle and shine.
The Sauce: I have spent hours of my life making BBQ sauce. I am not going to say I will not make it again, but I will say I am not in the habit of making my own anymore. I have so many compliments on my sauce….and I am absolutely embarrassed to say what it is, but here it goes: Find the cheapest, sweet BBQ sauce in the grocery store, add to pot, stir in a shot or two of decent whiskey and simmer for a bit. Tada!
These ribs are fall of the bone tender and the easiest ribs you will ever make.
Ingredients
2 slabs of pork ribs
Yellow mustard
BBQ Rub
Sauce
Directions
1. The night before: the back of the ribs have a film or thin white membrane. Take a dry paper towel and loosen it and pull it all the way off. This will allow the mustard and rub to permeate that side of the rib.
2. Squeeze yellow mustard on the ribs and rub in with your hand or paint with a basting brush.
3. Coat with the BBQ rub. When you think you have too much, put more.
4. Flip and repeat the mustard and rub on the back side of the ribs.
5. Cover with plastic wrap and place in the fridge overnight.
The next day, take the ribs out of the fridge and bring to room temperature. At least 30-45 minutes on the counter.
SMOKER METHOD:
I use the 2/2 method. When smoker has reached 250-275 degrees, place the ribs on, bone side down for 2 hours. Then remove the ribs and place in a pan and cover with foil for 2 more hours. Slather the ribs with your favorite sauce and turn the heat up to char the ribs or place them on the grill to char.
OVEN METHOD:
Set oven to 275 degrees. I usually cut each rack into 2 pieces to handle easier and fit on the pan nicely. I wrap each piece in foil and place on a baking sheet, bone side down, for 4 hours. Remove from the oven, remove the foil and slather on your favorite sauce. Place under the broiler or on the grill to char.
SLOW COOKER:
Place in a large 6 quart slow cooker on low for 7-8 hours. Remove and slather with sauce. Place under the broiler or on the grill to char.
INSTAPOT:
Add 1 cup water and 1/2 cup apple cider vinegar to the Instapot. Cook on manual for 25 minutes. Next, allow the Instapot to release naturally for 10 minutes after the original cook time. Remove and slather with sauce. Place under the broiler or on the grill to char.
There are so many rub combinations and sauces. I encourage you to experiment and think out of the box and make this recipe your own by shaking things up a bit. Last month I went Asian with the ribs…and they were fabulous!
These beans are my take on baked beans or cowboy beans. I always expect to have leftovers and that is never the case. I know many people use ground beef or bacon in beans, but I have found smoked sausage is much better. You can always find two or three packs of smoked sausage in our fridge- turkey, keilbasa, andouille, cajun. I use smoked sausage in soups, as appetizers, on the grill, or fried up with cabbage and onions.
This is our family's take on cowboy beans or baked beans. It fits perfectly in a 2 quart crock pot or you can also cook on the stove top.
Ingredients
1 can black beans, drained (15 ounce can)
1 can northern beans, drained (15 ounce can)
1 can kidney beans, drained (15 ounce can)
1 can pork and beans
1 onion, diced
3 garlic cloves, minced
1 green pepper, or spicy pepper
2 cups diced smoked sausage
1/4 cup brown sugar
1/3 cup ketchup
1 tbsp yellow mustard
1tbsp olive oil
Directions
1. In a skillet on medium heat, pour 1tbsp olive oil. Sautee the onions, pepper, smoked sausage and garlic. You just want to get the them soft and get the sausage to release some of its juices.
2. Pour into the crock pot or regular pot.
3. Put remaining ingredients in the pot and stir well.
Crockpot: put on low for 4-6 hours or high for 2-4 hour.
Stove top: simmer for an hour.
Make this recipe your own by adding in any type of pepper you prefer, or by adding in different types of sausages. I usually use turkey smoked sausage and cajun sausage together.
