Heather says: This recipe for chicken and rolled dumplings is my riff on the Lee Bros version which can be found in The Lee Bros. Southern Cookbook. I love their recipes and while I think their idea for sweet potato dumplings sounds intriguing, I chose to go with classic rolled dumplings. Many people include shortening …
Heather says: If you’ve been around here for any length of time, you probably have noticed that I have a strong affinity for Cajun and Creole food. What can I say? I live in the South and I love garlic and shrimp and when they simmer with trinity, then life, at least at supper time, …
Heather says: Over the years I’ve mentioned that condiments and sides are a great way to add variety to your menu without adding a lot of effort. I love how fruit salsas can liven up broiled fish or play a nice counterpoint to blackened (think Cajun spices, not burnt) seafood, poultry, or pork. I’ve shared …
Heather says: I don’t remember when I first stumbled upon the idea of Hasselback Potatoes, I do believe I was wandering around Pinterest. The idea may have come from from PurpleFoodie’s Hasselback Potato Post, as the images look familiar, but I can’t be sure. Variations on this recipe / technique can also be found on most major recipe …
Skip right to the recipe for baked pork eggrolls. Heather says: I was recently contacted by the National Pork Board and Publix to see if I was interested in participating in a campaign to help promote the Good and Good for You Challenge. The National Pork Board is asking people to take a pledge to eat healthy throughout 2012. This week …
Heather says: If you have ever even given cornbread dressing a favorable nod, add this shrimp and andouille sausage recipe to your repertoire right this very moment. Heck, don’t even wait until Thanksgiving or Christmas to give this side dish a try. Yes, you want to double the recipe, it’ll work as an amazing post-Thanksgiving …
My inner twelve-year-old is having a field day as I try to describe this spaghetti sauce recipe without sounding like a pervert. In fact, I give completely up, snicker away. It’s a thick and meaty sauce perfect over spaghetti noodles or sauteed vegetables for the gluten-free and low carb crowd. Personally, I prefer zucchini and …
Heather says: This autumn skillet recipe is a simple framework, feel free to use your imagination and modify it however you see fit. This recipe is great for a new cook who wants to become comfortable with the art of substitution. Don’t like squash, try peeled and cubed sweet potatoes, toss in some apple slices. Turnips …
Heather says: You say chilpotle, I say chipotle. Either way these tasty smoked peppers turn plain mayonnaise from loathed condiment into, Yes, please, I’ll have some more. Can I bathe in it? No? That’s too much. Fine, I’ll just dip my sandwich in it. Those of you who live on the West Coast or in …
Heather says: Buffalo chicken sandwiches are my weakness. I don’t know why, maybe it’s the combination of crunch, heat, and the cool of the blue cheese. Buffalo chicken sandwiches are a sometimes food, meaning I don’t pretend they are healthy and I won’t make them often, but when I do? Hoo boy, I enjoy them. …