Pork Tenderloin & Pimento Cheese Crostini Melts

Pork tenderloin and pimento cheese, broiled together and topped with crumbled bacon. These Pork Tenderloin and Pimento Cheese Crostini Melts are one very tasty way to enjoy pimento cheese.

Southerners loooooooove their pimento cheese! Even transplanted Southerners, like me. But I have to admit ... it is one of those things I had never even heard of until I moved South. When my brother's mother-in-law ... a true Southern lady ... asked me if I liked pimento cheese, I had no earthly idea what she was talking about. I'm super glad that I do now.

And at one of our {former} local restaurants, I discovered this incredibly delicious way to enjoy pimento cheese.

Continue Reading >>

Pork tenderloin and pimento cheese, broiled together and topped with crumbled bacon. These Pork Tenderloin and Pimento Cheese Crostini Melts are one very tasty way to enjoy pimento cheese.

Southerners loooooooove their pimento cheese! Even transplanted Southerners, like me. But I have to admit ... it is one of those things I had never even heard of until I moved South. When my brother's mother-in-law ... a true Southern lady ... asked me if I liked pimento cheese, I had no earthly idea what she was talking about. I'm super glad that I do now.

And at one of our {former} local restaurants, I discovered this incredibly delicious way to enjoy pimento cheese.

Continue Reading >>

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Classic Pineapple Casserole {Country Crock #QuickFixCasseroles}

This classic cheesy Pineapple Casserole is truly a Southern potluck favorite!

I'm generally not a fan of hot pineapple. Like on pizza. Nope ... to me, pineapple is something that's just supposed to be eaten cold.

So the first time I encountered this pineapple casserole ... probably needless to say, ... I was very skeptical.

Continue Reading >>

This classic cheesy Pineapple Casserole is truly a Southern potluck favorite!

I'm generally not a fan of hot pineapple. Like on pizza. Nope ... to me, pineapple is something that's just supposed to be eaten cold.

So the first time I encountered this pineapple casserole ... probably needless to say, ... I was very skeptical.

Continue Reading >>

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Southern Sweet Tea

Iced tea. That's what it's called in 'the North.' But if you're in 'the South?' ... Oh, here in the South, it's sweet tea. There's nothing quite like it. Yep, in the South sweet tea is an institution.

And, having transplanted to North Carolina from 'the North,' I learned how to make it ... right ... from my very Southern sister-in-law.

Continue Reading >>

Iced tea. That's what it's called in 'the North.' But if you're in 'the South?' ... Oh, here in the South, it's sweet tea. There's nothing quite like it. Yep, in the South sweet tea is an institution.

And, having transplanted to North Carolina from 'the North,' I learned how to make it ... right ... from my very Southern sister-in-law.

Continue Reading >>

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Scrumptious Strawberry Cobbler

I treated myself this weekend. Yes, I treated myself to one of my absolute, absolute favorite treats ... fresh-picked strawberries. Not strawberries from the grocery store ~ strawberries fresh from the local fields! When it comes to berries, there's just nothing better.

And then I came home and treated myself some more ... with scrumptious strawberry cobbler. Made with those sweet, juicy, fresh-from-the-field strawberries. Sooooo good ... and soooooooo easy.

Continue Reading >>

I treated myself this weekend. Yes, I treated myself to one of my absolute, absolute favorite treats ... fresh-picked strawberries. Not strawberries from the grocery store ~ strawberries fresh from the local fields! When it comes to berries, there's just nothing better.

And then I came home and treated myself some more ... with scrumptious strawberry cobbler. Made with those sweet, juicy, fresh-from-the-field strawberries. Sooooo good ... and soooooooo easy.

Continue Reading >>

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Traditional Southern Cornbread Dressing {& Thanksgiving Fun Facts from Mrs. Cubbison's}

It's beginning to look a lot like ... Thanksgiving! You thought it was going to say Christmas, didn't you?? Well, not quite yet. We've got this fabulous little holiday called Thanksgiving to get to first.

I looooovvvvvve me some Thanksgiving! Are you surprised?
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It's beginning to look a lot like ... Thanksgiving! You thought it was going to say Christmas, didn't you?? Well, not quite yet. We've got this fabulous little holiday called Thanksgiving to get to first.

I looooovvvvvve me some Thanksgiving! Are you surprised?
Continue Reading >>

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Maple-Fried Apples & Maple-Mustard Pork Tenderloin

Since moving to The South, I've learned that we fry everything down here. The classic -- fried okra, fried green tomatoes, fried turkey. The new-to-me-but-I-love-it -- fried squash, fried pickles. And the okay-who-thought-of-that? -- fried Oreos. Yes, one of the little local cafes I frequent serves fried Oreos as a dessert. {Oh, and it's totally fabulous! ... in case you were wondering.}

And all these fried things are typically deep-fried. Ya know, in all kinds of smokin' hot oil that the food-of-choice is completely submerged in until it's a crunchy golden brown, oh-so-delicious-but-no-so-great-for-you bite.

So, when I encountered 'fried apples' on a menu one day, ...
Continue Reading >>

Since moving to The South, I've learned that we fry everything down here. The classic -- fried okra, fried green tomatoes, fried turkey. The new-to-me-but-I-love-it -- fried squash, fried pickles. And the okay-who-thought-of-that? -- fried Oreos. Yes, one of the little local cafes I frequent serves fried Oreos as a dessert. {Oh, and it's totally fabulous! ... in case you were wondering.}

And all these fried things are typically deep-fried. Ya know, in all kinds of smokin' hot oil that the food-of-choice is completely submerged in until it's a crunchy golden brown, oh-so-delicious-but-no-so-great-for-you bite.

So, when I encountered 'fried apples' on a menu one day, ...
Continue Reading >>

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Pimento Cheese ~ A Southern Institution

Ahhh, pimento cheese ... one of those quintessential Southern treats.  Seriously, if you're not from or familiar with The South, let me just tell ya ~ pimento cheese (usually pronounced pi-men-u) is a Southern institution.  Like barbecue.  Sweet tea.  Cheerwine (which is a soda, by the way ... not a wine!).  Hushpuppies.  Peach cobbler.  Biscuits.  And so many other wonderful Southern specialties.

It's tough to go to pretty much any type of Southern gathering ... be they pot-lucks, church gatherings, bridal showers, or picnics ... without finding pimento cheese in some way, shape, or form.

Most typically, we find the classic pimento cheese sandwich.  Which is simply pimento cheese between two slices of bread.  Nothing fancy ... but sooooooo good.  But take the crusts off the bread and cut the sandwich into shapes, and now  you've got fancy! ... perfect and classic for tea sandwiches.  Or serve it with crackers.  Or in grilled cheese ... yum! ... with bacon ... even better.  Or on top of a burger.  Yup, these are just some of the ways we enjoy our pimento cheese.

It's also one of those things I had never even heard of until I moved South. 

When my brother's mother-in-law ... a true Southern lady ... asked me if I like pimento cheese, I had to admit that I had no earthly idea what she was talking about.  So ... I asked her to explain. 

She proceeded to explain that it was grated cheese mixed with mayonnaise, diced pimento, and seasonings.  Translation ... take some fat, mix it with more fat, add some pimento and seasonings.  Yup, you gotta love the South.  But hey - that fat with more fat is sure delicious!

One key point to making this classic treat ... please, oh please, us Southerners (even the transplanted ones) beg  you ... grate your own cheese!  Please don't dishonor a Southern institution with store-bought pre-shredded cheese ... it's got a coating on it that will all-kinds-of-mess-up the proper pimento cheese texture.

'Proper' home-grated cheese

It's traditional to use orange cheddar in pimento cheese ... but I do break with tradition here (I am transplanted to the South, remember?? ... so I do take certain liberties)  and use a combination of some orange and some white cheddar.  Go all-orange for truly classic pimento cheese.

So, if pimento cheese is new to you, are you curious?? 

If it's an ol'-standby for you, what's your favorite way to enjoy it?  I'd love to hear!  Mine's straight up on a cracker!

I invite you to follow The Kitchen is My Playground with Pinterest, Facebook, Google Friend Connect, Linky Followers, bloglovin', or Feedburner. Buttons are in the right sidebar. I'd love to have you back soon!

Pimento Cheese

Source:  My Mom, as adapted from Southern Living  magazine

Ingredients

1 (3 oz.) pkg. cream cheese, softened

1 c. grated sharp cheddar cheese*

1 c. grated Monterey Jack cheese*

3 T. finely chopped pimento

1/2 c. mayonnaise

Dash of salt

Dash of cayenne pepper

Dash of Worcestershire sauce

Dash of hot sauce (I use Frank's Red Hot)

Directions

1.  Mix all ingredients together.  Add a touch more mayonnaise if it seems too stiff.  

2.  Refrigerate over night to let the flavors blend together.

*NOTE:  It's important to grate your own cheese from blocks for this.  I don't recommend using store-bought pre-shredded cheese as it won't produce the 'proper' pimento cheese texture.

Enjoy!

This post is linked with Weekend Potluck, Foodie Friday with Diane Balch, Weekend Wrap Up Party, Strut Your Stuff Saturday, Sunday Showcase Party, On the Menu Monday, Mangia Mondays, Gooseberry Patch Recipe Round-Up.

Ahhh, pimento cheese ... one of those quintessential Southern treats.  Seriously, if you're not from or familiar with The South, let me just tell ya ~ pimento cheese (usually pronounced pi-men-u) is a Southern institution.  Like barbecue.  Sweet tea.  Cheerwine (which is a soda, by the way ... not a wine!).  Hushpuppies.  Peach cobbler.  Biscuits.  And so many other wonderful Southern specialties.

It's tough to go to pretty much any type of Southern gathering ... be they pot-lucks, church gatherings, bridal showers, or picnics ... without finding pimento cheese in some way, shape, or form.

Most typically, we find the classic pimento cheese sandwich.  Which is simply pimento cheese between two slices of bread.  Nothing fancy ... but sooooooo good.  But take the crusts off the bread and cut the sandwich into shapes, and now  you've got fancy! ... perfect and classic for tea sandwiches.  Or serve it with crackers.  Or in grilled cheese ... yum! ... with bacon ... even better.  Or on top of a burger.  Yup, these are just some of the ways we enjoy our pimento cheese.

It's also one of those things I had never even heard of until I moved South. 

When my brother's mother-in-law ... a true Southern lady ... asked me if I like pimento cheese, I had to admit that I had no earthly idea what she was talking about.  So ... I asked her to explain. 

She proceeded to explain that it was grated cheese mixed with mayonnaise, diced pimento, and seasonings.  Translation ... take some fat, mix it with more fat, add some pimento and seasonings.  Yup, you gotta love the South.  But hey - that fat with more fat is sure delicious!

One key point to making this classic treat ... please, oh please, us Southerners (even the transplanted ones) beg  you ... grate your own cheese!  Please don't dishonor a Southern institution with store-bought pre-shredded cheese ... it's got a coating on it that will all-kinds-of-mess-up the proper pimento cheese texture.

'Proper' home-grated cheese

It's traditional to use orange cheddar in pimento cheese ... but I do break with tradition here (I am transplanted to the South, remember?? ... so I do take certain liberties)  and use a combination of some orange and some white cheddar.  Go all-orange for truly classic pimento cheese.

So, if pimento cheese is new to you, are you curious?? 

If it's an ol'-standby for you, what's your favorite way to enjoy it?  I'd love to hear!  Mine's straight up on a cracker!

I invite you to follow The Kitchen is My Playground with Pinterest, Facebook, Google Friend Connect, Linky Followers, bloglovin', or Feedburner. Buttons are in the right sidebar. I'd love to have you back soon!

Pimento Cheese

Source:  My Mom, as adapted from Southern Living  magazine

Ingredients

1 (3 oz.) pkg. cream cheese, softened

1 c. grated sharp cheddar cheese*

1 c. grated Monterey Jack cheese*

3 T. finely chopped pimento

1/2 c. mayonnaise

Dash of salt

Dash of cayenne pepper

Dash of Worcestershire sauce

Dash of hot sauce (I use Frank's Red Hot)

Directions

1.  Mix all ingredients together.  Add a touch more mayonnaise if it seems too stiff.  

2.  Refrigerate over night to let the flavors blend together.

*NOTE:  It's important to grate your own cheese from blocks for this.  I don't recommend using store-bought pre-shredded cheese as it won't produce the 'proper' pimento cheese texture.

Enjoy!

This post is linked with Weekend Potluck, Foodie Friday with Diane Balch, Weekend Wrap Up Party, Strut Your Stuff Saturday, Sunday Showcase Party, On the Menu Monday, Mangia Mondays, Gooseberry Patch Recipe Round-Up.

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Traditional Southern Chicken Salad

Until recently, I had absolutely no idea how to make traditional chicken salad.  Ya know, the creamy, almost-totally-smooth, completely comforting down-home type of chicken salad.  The chunky tarragon type?  Yes.  Curried?  Yes.  Chunky fruit-and-nut?  Yes.  Regular ol' basic creamy chicken salad?  Nope.

But now I do.

With many thanks to my good friend Glenda, now I do.

Glenda is a Southern lady through-and-through, with a heart of pure gold.  I kid you not, she is the kindest person I know.  And she makes a lip-smackin' darn-tootin'-good chicken salad.  I had her chicken salad on several occasions - as luncheons at our school when she'd make a huge batch, at her house for get-togethers, or when she'd be so sweet and pack our whole teaching team a lunch as a treat.  And I loved it every time.

I tried a few times to throw it together with what I thought was in it.  But I thought wrong.  I could never get it to taste like Glenda's.  But now I know her secrets ... two secret ingredients, and a method secret.  Well, I guess they used to be secrets!  She shared them with me ... and now I'm sharing them with you.

Secret #1:  Hard Boiled Eggs. 

I never knew there were hard-boiled eggs in this chicken salad!  Not a lot ... just enough to give a great flavor to the salad.  They're chopped up super fine in Glenda's version, so I never realized they were there.

Secret #2:  Sweet Pickle Cubes.

Sweet pickle cubes are like sweet relish ... but in bigger chunks, and not as 'mushy' as relish.  The cubes add a wonderful little bit of crunch to the chicken salad  See ... it'll actually say 'Sweet Pickle Cubes' or 'Sweet Salad Cubes' on the jar ... like this:

You can see the 'chunks' are bigger in sweet salad cubes than in regular relish:

If you can't find Sweet Salad Cubes or Sweet Pickle Cubes, use regular relish.  You'll just be missing some of the nice textural crunch of the cubes.

Secret #3:  Processing.

Glenda processes the chicken salad in a food processor to get the comforting creamy texture.  I always just chopped my ingredients really fine, but you just can't chop fine enough to achieve the creamy texture without processing in a food processor.  This was the method secret I was missing!

And there you have it - the secrets to delicious Traditional Southern Chicken Salad.  Thanks, Glenda!

I invite you to follow The Kitchen is My Playground with Pinterest, Facebook, Google Friend Connect, Linky Followers, bloglovin', or Feedburner. Buttons are in the right sidebar. I'd love to have you back soon!

Traditional Southern Chicken Salad

Source:  My friend Glenda

Ingredients

1 lb. boneless, skinless chicken breasts or chicken tenders

2 hard boiled eggs

1/2 c. sweet pickle cubes (may also be called sweet salad cubes)

3/4 tsp. salt

1/2 tsp. ground black pepper

Approximately 1/3 c. mayonnaise

Directions

1.  Cook chicken; cool.  Process chicken in a food processor until finely chopped.  

2.  Finely chop eggs and combine with chicken.  Add pickle cubes, salt, and pepper.  Stir in mayonnaise, adding enough to make the chicken salad smooth and creamy.  Adjust seasoning, to taste.

3.  Chill for at least about an hour before serving.

Enjoy!

This post is linked with Cast Party Wednesday hosted by Lady Behind the Curtain, Show & Share hosted by Southern Lovely, Whatcha Whipped Up Wednesday hosted by DJ's Sugar Shack, Share Your Creations hosted by Kristen's Creations, Foodie Friday hosted by Rattlebridge Farm, Inspiration Friday hosted by At the Picket Fence, Foodie Friday hosted by Simple Living with Diane Balch, Strut Your Stuff Saturday hosted by Six Sisters' Stuff, Scrumptious Sunday hosted by Addicted to Recipes, Think Pink Sundays hosted by Flamingo Toes, Sundae Scoop hosted by I {heart} Nap Time, On the Menu Monday hosted by StoneGable, Sunday Showcase hosted by Under the Table and Dreaming, Mangia Mondays hosted by Shine Your Light, Open Call Tuesdays hosted by Salt Tree, Tuesday Talent Show hosted by Chef in Training, Totally Tasty Tuesdays hosted by Mandy's Recipe Box, Gooseberry Patch Recipe Round-Up.

Until recently, I had absolutely no idea how to make traditional chicken salad.  Ya know, the creamy, almost-totally-smooth, completely comforting down-home type of chicken salad.  The chunky tarragon type?  Yes.  Curried?  Yes.  Chunky fruit-and-nut?  Yes.  Regular ol' basic creamy chicken salad?  Nope.

But now I do.

With many thanks to my good friend Glenda, now I do.

Glenda is a Southern lady through-and-through, with a heart of pure gold.  I kid you not, she is the kindest person I know.  And she makes a lip-smackin' darn-tootin'-good chicken salad.  I had her chicken salad on several occasions - as luncheons at our school when she'd make a huge batch, at her house for get-togethers, or when she'd be so sweet and pack our whole teaching team a lunch as a treat.  And I loved it every time.

I tried a few times to throw it together with what I thought was in it.  But I thought wrong.  I could never get it to taste like Glenda's.  But now I know her secrets ... two secret ingredients, and a method secret.  Well, I guess they used to be secrets!  She shared them with me ... and now I'm sharing them with you.

Secret #1:  Hard Boiled Eggs. 

I never knew there were hard-boiled eggs in this chicken salad!  Not a lot ... just enough to give a great flavor to the salad.  They're chopped up super fine in Glenda's version, so I never realized they were there.

Secret #2:  Sweet Pickle Cubes.

Sweet pickle cubes are like sweet relish ... but in bigger chunks, and not as 'mushy' as relish.  The cubes add a wonderful little bit of crunch to the chicken salad  See ... it'll actually say 'Sweet Pickle Cubes' or 'Sweet Salad Cubes' on the jar ... like this:

You can see the 'chunks' are bigger in sweet salad cubes than in regular relish:

If you can't find Sweet Salad Cubes or Sweet Pickle Cubes, use regular relish.  You'll just be missing some of the nice textural crunch of the cubes.

Secret #3:  Processing.

Glenda processes the chicken salad in a food processor to get the comforting creamy texture.  I always just chopped my ingredients really fine, but you just can't chop fine enough to achieve the creamy texture without processing in a food processor.  This was the method secret I was missing!

And there you have it - the secrets to delicious Traditional Southern Chicken Salad.  Thanks, Glenda!

I invite you to follow The Kitchen is My Playground with Pinterest, Facebook, Google Friend Connect, Linky Followers, bloglovin', or Feedburner. Buttons are in the right sidebar. I'd love to have you back soon!

Traditional Southern Chicken Salad

Source:  My friend Glenda

Ingredients

1 lb. boneless, skinless chicken breasts or chicken tenders

2 hard boiled eggs

1/2 c. sweet pickle cubes (may also be called sweet salad cubes)

3/4 tsp. salt

1/2 tsp. ground black pepper

Approximately 1/3 c. mayonnaise

Directions

1.  Cook chicken; cool.  Process chicken in a food processor until finely chopped.  

2.  Finely chop eggs and combine with chicken.  Add pickle cubes, salt, and pepper.  Stir in mayonnaise, adding enough to make the chicken salad smooth and creamy.  Adjust seasoning, to taste.

3.  Chill for at least about an hour before serving.

Enjoy!

This post is linked with Cast Party Wednesday hosted by Lady Behind the Curtain, Show & Share hosted by Southern Lovely, Whatcha Whipped Up Wednesday hosted by DJ's Sugar Shack, Share Your Creations hosted by Kristen's Creations, Foodie Friday hosted by Rattlebridge Farm, Inspiration Friday hosted by At the Picket Fence, Foodie Friday hosted by Simple Living with Diane Balch, Strut Your Stuff Saturday hosted by Six Sisters' Stuff, Scrumptious Sunday hosted by Addicted to Recipes, Think Pink Sundays hosted by Flamingo Toes, Sundae Scoop hosted by I {heart} Nap Time, On the Menu Monday hosted by StoneGable, Sunday Showcase hosted by Under the Table and Dreaming, Mangia Mondays hosted by Shine Your Light, Open Call Tuesdays hosted by Salt Tree, Tuesday Talent Show hosted by Chef in Training, Totally Tasty Tuesdays hosted by Mandy's Recipe Box, Gooseberry Patch Recipe Round-Up.

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Ham & Cheese Grits Casserole (... & kissing a giraffe)

I kissed a giraffe.  Well, kind of.  See?

Actually, during our class field trip last Friday, I fed a giraffe a leaf out of my mouth.  But his lips gave me a little peck (read that *slobber*) on my chin ... so, I consider that getting a big ol' kiss from good ol' Mr. Giraffe.

As you can see in the photo, I was a bit apprehensive about my giraffe feeding adventure.  It's just a tad unnerving to see this giant giraffe head (look at his head! ... it's huge!!) coming straight at your face.  To block this out, as you can also see in the photo, I closed my eyes.  As if this makes a giant giraffe head coming straight at your face any better.  But despite my apprehension, I really wanted to feed the giraffe.   I mean, how often do you get the chance to feed a giraffe from your mouth??

Plus, my students thought I was the coolest teacher.  Ever. 

So, what does me feeding a giraffe have to do with Ham & Cheese Grits Casserole?  Nothing.  Absolutely nothing at all.  I just couldn't pass up sharing that story with you.

Now let's look at some Ham & Cheese Grits Casserole, shall we?

This is an original recipe of mine, based on this Shrimp & Grits Casserole adapted from Cooking Light magazine.  I figured if Shrimp & Grits Casserole was so yummy, then Ham & Cheese Grits Casserole would be too.  I was right.

Just like with the Shrimp & Grits Casserole, start by whipping up some creamy grits.  Then stir in lots of ham, lots of cheese, an egg, and some seasoning.

Bake it up until its set and lightly golden brown on top.

Finally, dig in and serve up a big bowl.  Hmmmm, I wonder if my new friend the giraffe would like it?

I invite you to follow The Kitchen is My Playground with Pinterest, Facebook, Google Friend Connect, Linky Followers, bloglovin', or Feedburner. Buttons are in the right sidebar. I'd love to have you back soon!

Ham & Cheese Grits Casserole
Source:  A Tracey Original

Ingredients
2 c. milk (I use whole milk, but any 'slimmer' variety is fine too)
3/4 c. chicken broth
1 small onion, finely chopped
1 c. quick-cooking grits
1/4 tsp. salt
1 c. shredded cheddar cheese
2 T. butter
4 oz. cream cheese (less fat Neufchatel-type is fine)
1 or 2 T. chopped fresh chives (you can also use dried)
3 T. fresh parsley or 1 T. dried parsley
1 T. lemon juice
1 egg
2 c. chopped ham


Directions
1.  Bring milk, chicken broth, and chopped onion to a boil in a medium saucepan over medium-high heat. Gradually add grits and salt to pan, stirring constantly with a whisk. Cook 5 minutes or until thick, stirring constantly.

2.  Remove grits from heat. Stir in cheddar, butter, and cream cheese until melted; then stir in remaining ingredients.

3.  Spoon grits mixture into a 11x7" baking dish generously coated with cooking spray. Bake at 375 degrees for 25 minutes, or until set and the top is just starting to get some golden brown areas.

Enjoy!



This post is linked with Totally Tasty Tuesdays hosted by Mandy's Recipe Box, What's New Wednesday hosted by Grateful Belly, Cast Party Wednesday hosted by Lady Behind the Curtain,  It's a Keeper Thursday hosted by It's a Keeper, Inspiration Friday hosted by At the Picket Fence, Foodie Friday hosted by Rattlebridge Farm, Strut Your Stuff Saturday hosted by Six Sisters' Stuff, Scrumptious Sunday hosted by Addicted to Recipes, Think Pink Sunday hosted by Flamingo Toes, Sundae Scoop hosted by I {heart} Naptime, Sunday Showcase hosted by Under the Table and Dreaming, Mingle Monday hosted by Add a Pinch, Mangia Mondays hosted by Shine Your Light, Gooseberry Patch Recipe Round-Up.

I kissed a giraffe.  Well, kind of.  See?

Actually, during our class field trip last Friday, I fed a giraffe a leaf out of my mouth.  But his lips gave me a little peck (read that *slobber*) on my chin ... so, I consider that getting a big ol' kiss from good ol' Mr. Giraffe.

As you can see in the photo, I was a bit apprehensive about my giraffe feeding adventure.  It's just a tad unnerving to see this giant giraffe head (look at his head! ... it's huge!!) coming straight at your face.  To block this out, as you can also see in the photo, I closed my eyes.  As if this makes a giant giraffe head coming straight at your face any better.  But despite my apprehension, I really wanted to feed the giraffe.   I mean, how often do you get the chance to feed a giraffe from your mouth??

Plus, my students thought I was the coolest teacher.  Ever. 

So, what does me feeding a giraffe have to do with Ham & Cheese Grits Casserole?  Nothing.  Absolutely nothing at all.  I just couldn't pass up sharing that story with you.

Now let's look at some Ham & Cheese Grits Casserole, shall we?

This is an original recipe of mine, based on this Shrimp & Grits Casserole adapted from Cooking Light magazine.  I figured if Shrimp & Grits Casserole was so yummy, then Ham & Cheese Grits Casserole would be too.  I was right.

Just like with the Shrimp & Grits Casserole, start by whipping up some creamy grits.  Then stir in lots of ham, lots of cheese, an egg, and some seasoning.

Bake it up until its set and lightly golden brown on top.

Finally, dig in and serve up a big bowl.  Hmmmm, I wonder if my new friend the giraffe would like it?

I invite you to follow The Kitchen is My Playground with Pinterest, Facebook, Google Friend Connect, Linky Followers, bloglovin', or Feedburner. Buttons are in the right sidebar. I'd love to have you back soon!

Ham & Cheese Grits Casserole
Source:  A Tracey Original

Ingredients
2 c. milk (I use whole milk, but any 'slimmer' variety is fine too)
3/4 c. chicken broth
1 small onion, finely chopped
1 c. quick-cooking grits
1/4 tsp. salt
1 c. shredded cheddar cheese
2 T. butter
4 oz. cream cheese (less fat Neufchatel-type is fine)
1 or 2 T. chopped fresh chives (you can also use dried)
3 T. fresh parsley or 1 T. dried parsley
1 T. lemon juice
1 egg
2 c. chopped ham


Directions
1.  Bring milk, chicken broth, and chopped onion to a boil in a medium saucepan over medium-high heat. Gradually add grits and salt to pan, stirring constantly with a whisk. Cook 5 minutes or until thick, stirring constantly.

2.  Remove grits from heat. Stir in cheddar, butter, and cream cheese until melted; then stir in remaining ingredients.

3.  Spoon grits mixture into a 11x7" baking dish generously coated with cooking spray. Bake at 375 degrees for 25 minutes, or until set and the top is just starting to get some golden brown areas.

Enjoy!



This post is linked with Totally Tasty Tuesdays hosted by Mandy's Recipe Box, What's New Wednesday hosted by Grateful Belly, Cast Party Wednesday hosted by Lady Behind the Curtain,  It's a Keeper Thursday hosted by It's a Keeper, Inspiration Friday hosted by At the Picket Fence, Foodie Friday hosted by Rattlebridge Farm, Strut Your Stuff Saturday hosted by Six Sisters' Stuff, Scrumptious Sunday hosted by Addicted to Recipes, Think Pink Sunday hosted by Flamingo Toes, Sundae Scoop hosted by I {heart} Naptime, Sunday Showcase hosted by Under the Table and Dreaming, Mingle Monday hosted by Add a Pinch, Mangia Mondays hosted by Shine Your Light, Gooseberry Patch Recipe Round-Up.

reade more... Résuméabuiyad

Traditional New Year's Day Collards {Pressure Cooker Method}

Every Southerner knows the traditional New Year's Day meal is collards, some form of pork, and black-eyed peas.  Why, you ask?  Because this, according to lore, brings you luck and good fortune for the upcoming year.

According to Southern Living, collards and black-eyed peas "all but guarantee a prosperous year. Some say the greens represent dollar bills and the peas, coins, ensuring wealth and luck."  And, one reason pork is traditional for New Year's Day according to About.com is that "pigs have also long symbolized progress. A pig can't turn his head to look back without turning completely around, so it's believed that pigs are always looking to the future. They fit in perfectly with other New Year's celebrations."

Now, I'm not sure if this is true or not, but I'd rather not tempt fate to find out!

My husband Mark took point to prepare our New Year's Day meal this year, giving his pressure cooker a whirl for the collards and pork.  And boy oh boy, were those collards tasty and tender!  I can absolutely say they were the best collards I've ever had.  And I'm not just saying that because my cute husband made them.

He loaded his pressure cooker up with collards ...

... and then put in some onions, garlic, ham hocks, and other good stuff.

He cooked it for about 20 minutes or so, and delivered up the most super tasty and tender collards I've ever had. 



So, whether or not you ate your collards, pork, and black-eyed peas on New Year's Day, Mark and I wish you much luck and prosperity in 2012!

Collard Greens {Pressure Cooker Method}
Source: Adapted from Yummly

Ingredients
1 bunch fresh collard greens
1 1/2 c. chicken broth
2 T. olive oil
2 T. tomato paste
3 cloves garlic, minced
2 T. balsamic vinegar
2 tsp. salt
2 large onions, quartered
2 ham hocks
1/4 lb. hog jaw or fatback


Directions
1.  Clean your collards by filling your sink with cold water and soaking them for 1/2 hour. Remove the thick part of the stems at the bottom of the greens. Give the collards a rough chop to cut them into large pieces.

2.  Place the chicken broth, olive oil, tomato paste, minced garlic, balsamic vinegar, and salt in the bottom of the pressure cooker; stir to combine. Add collards and toss a bit to coat them with the chicken broth mixture.

3.  Place the onions, ham hocks, and hog jaw on top of the collards.

4.  Seal the pressure cooker pot. Pressure cook for 20 minutes.

Enjoy!

This post is linked with It's a Keeper Thursday hosted by It's a Keeper.

Every Southerner knows the traditional New Year's Day meal is collards, some form of pork, and black-eyed peas.  Why, you ask?  Because this, according to lore, brings you luck and good fortune for the upcoming year.

According to Southern Living, collards and black-eyed peas "all but guarantee a prosperous year. Some say the greens represent dollar bills and the peas, coins, ensuring wealth and luck."  And, one reason pork is traditional for New Year's Day according to About.com is that "pigs have also long symbolized progress. A pig can't turn his head to look back without turning completely around, so it's believed that pigs are always looking to the future. They fit in perfectly with other New Year's celebrations."

Now, I'm not sure if this is true or not, but I'd rather not tempt fate to find out!

My husband Mark took point to prepare our New Year's Day meal this year, giving his pressure cooker a whirl for the collards and pork.  And boy oh boy, were those collards tasty and tender!  I can absolutely say they were the best collards I've ever had.  And I'm not just saying that because my cute husband made them.

He loaded his pressure cooker up with collards ...

... and then put in some onions, garlic, ham hocks, and other good stuff.

He cooked it for about 20 minutes or so, and delivered up the most super tasty and tender collards I've ever had. 



So, whether or not you ate your collards, pork, and black-eyed peas on New Year's Day, Mark and I wish you much luck and prosperity in 2012!

Collard Greens {Pressure Cooker Method}
Source: Adapted from Yummly

Ingredients
1 bunch fresh collard greens
1 1/2 c. chicken broth
2 T. olive oil
2 T. tomato paste
3 cloves garlic, minced
2 T. balsamic vinegar
2 tsp. salt
2 large onions, quartered
2 ham hocks
1/4 lb. hog jaw or fatback


Directions
1.  Clean your collards by filling your sink with cold water and soaking them for 1/2 hour. Remove the thick part of the stems at the bottom of the greens. Give the collards a rough chop to cut them into large pieces.

2.  Place the chicken broth, olive oil, tomato paste, minced garlic, balsamic vinegar, and salt in the bottom of the pressure cooker; stir to combine. Add collards and toss a bit to coat them with the chicken broth mixture.

3.  Place the onions, ham hocks, and hog jaw on top of the collards.

4.  Seal the pressure cooker pot. Pressure cook for 20 minutes.

Enjoy!

This post is linked with It's a Keeper Thursday hosted by It's a Keeper.

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Okra Creole ... because I'm hanging on to Summer!

Am I the only one not yet ready to succumb to fall?  I'm seeing a flood of apple and pumpkin 'fall-ish' recipes around the blogosphere, but I'm just not ready to go there yet!  Don't get me wrong, I absolutely love the fall flavors of juicy apples, rich pumpkin, cinnamon, gingerbread ... and all those other 'warm' tastes we associate with fabulous fall.  But I'm just not ready for them.

I'm still hanging on to cooking with the produce of late summer.  The last few tomatoes.  Not-quite-gone-by blueberries.  Yummy fresh figs.  And straggler okra. 

I'm told that the okra plants will continue to produce until the first frost.  I have no idea whether or not this is true, since I've never attempted to grow okra myself.  But since bags of this wonderful stuff continue to appear on my desk at school from our very generous custodian Clayvon (a.k.a. Mr. Clay), I'm going to take people's word for it!

Keep it comin' Mr. Clay, and I'll keep on a-cookin' it up.  Maybe when the okra's done, I'll finally be ready for fall.


Okra Creole
Source:  Adapted from Cooking Light magazine

Ingredients
3 slices bacon or turkey bacon
1 (16 oz.) package frozen okra or about 1 lb. fresh okra, sliced
1 c. chopped onion
1 (14.5 oz.) can diced tomatoes
1 c. frozen corn kernels
1/2 c. water
2 tsp. Old Bay seasoning
1/2 tsp. black pepper


Directions
1.  Cook bacon in a Dutch oven until crisp; remove from pan and drain on paper towels.  Crumble bacon and set aside.  (Note:  If you use turkey bacon, I recommend putting a small dab of olive oil in the pan.)

2.  Add remaining ingredients to bacon drippings in the pan.  Cook over medium-high heat, stirring occasionally, for 5 minutes.

3.  Reduce heat to low, cover, and simmer about 15 minutes or until vegetables are tender.  Top with crumbled bacon.

4.  Serve over hot cooked rice or cous-cous.

Enjoy!

This post is linked with Sweet Indulgences Sunday hosted by A Well-Seasoned Life and Friday Favorites hosted by Simply Sweet Home.

Am I the only one not yet ready to succumb to fall?  I'm seeing a flood of apple and pumpkin 'fall-ish' recipes around the blogosphere, but I'm just not ready to go there yet!  Don't get me wrong, I absolutely love the fall flavors of juicy apples, rich pumpkin, cinnamon, gingerbread ... and all those other 'warm' tastes we associate with fabulous fall.  But I'm just not ready for them.

I'm still hanging on to cooking with the produce of late summer.  The last few tomatoes.  Not-quite-gone-by blueberries.  Yummy fresh figs.  And straggler okra. 

I'm told that the okra plants will continue to produce until the first frost.  I have no idea whether or not this is true, since I've never attempted to grow okra myself.  But since bags of this wonderful stuff continue to appear on my desk at school from our very generous custodian Clayvon (a.k.a. Mr. Clay), I'm going to take people's word for it!

Keep it comin' Mr. Clay, and I'll keep on a-cookin' it up.  Maybe when the okra's done, I'll finally be ready for fall.


Okra Creole
Source:  Adapted from Cooking Light magazine

Ingredients
3 slices bacon or turkey bacon
1 (16 oz.) package frozen okra or about 1 lb. fresh okra, sliced
1 c. chopped onion
1 (14.5 oz.) can diced tomatoes
1 c. frozen corn kernels
1/2 c. water
2 tsp. Old Bay seasoning
1/2 tsp. black pepper


Directions
1.  Cook bacon in a Dutch oven until crisp; remove from pan and drain on paper towels.  Crumble bacon and set aside.  (Note:  If you use turkey bacon, I recommend putting a small dab of olive oil in the pan.)

2.  Add remaining ingredients to bacon drippings in the pan.  Cook over medium-high heat, stirring occasionally, for 5 minutes.

3.  Reduce heat to low, cover, and simmer about 15 minutes or until vegetables are tender.  Top with crumbled bacon.

4.  Serve over hot cooked rice or cous-cous.

Enjoy!

This post is linked with Sweet Indulgences Sunday hosted by A Well-Seasoned Life and Friday Favorites hosted by Simply Sweet Home.

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Brandied Peach Cobbler

It's that time of year in the South ... peach season!  Believe it or not, I'm really not that big a peach fan.  But when I get them fresh from the tree, that seems to change.  Juicy, ripe, straight-from-the-tree peaches are wonderful little fruit jewels.  And I'm fortunate enough to live where I can drive right up to a peach farmer's roadside stand and grab a basket ...

Peaches at the farm stand

... or, pick my own.  Mark and I tend to go pick our own.  We have four local peach orchards within a 15 minute drive of our house, and you can drive your car right into the orchard!  How easy is that?  I kid you not, from leaving our door to coming back home through it, it takes us all of about 45 minutes to an hour to pick our fill of fresh peaches.  I'm spoiled.  Definitely spoiled.

We pick our own!

My favorite way to enjoy fresh peaches is in this Brandied Peach Cobbler.  (Well, after learning about chocolate vincotto, cobbler may be my second favorite way to enjoy fresh peaches ... but we won't quibble.)  The peaches in this cobbler are spiced up with just a touch of brandy and ground cloves, lending a totally amazing flavor to the peaches.  The topping is a bit different than your typical cobbler, too - it's like a sugar cookie dough that you drop on in spoonfuls.  Absolutely delicious.

Slice up some peeled fresh peaches and toss them with a little sugar, cornstarch, brandy, and ground cloves.  Bake them until they start to release juice ...

All sliced up

... and then drop on really yummy sugar cookie-like dough.

Drop, drop, drop ...

Bake that until it's golden brown.  Then dish out a big ol' bowl and dig in!  You can top it with vanilla ice cream or whipped cream, but I'll be honest - I like mine best just plain.  I have one little dab of this pan left, and I'm going to go finish it up right now!  Yum.

Dish it up!

We invite you to follow The Kitchen is My Playground with Google+, Pinterest, Facebook, Twitter, Google Friend Connect, bloglovin', or Feedburner.  We'd love to have you back soon!  Want to promote your website, business, or Etsy shop with us?  Visit our advertise page for details.

Brandied Peach Cobbler

Source:  Adapted from The Best Recipe cookbook, by the Editors of Cook's Illustrated magazine

Ingredients

Peach filling:

2 lbs. fresh peaches

1/3 c. sugar

1 tsp. vanilla

2 tsp. cornstarch

1 1/2 T. brandy

Pinch of ground cloves

Topping:

1/2 c. all-purpose flour

1/4 tsp. baking powder

Pinch of salt

1/2 c. sugar

8 T. unsalted butter, softened

1/4 tsp. vanilla

1 large egg yolk

Directions

Prepare the Filling:  

1.  Peel and pit peaches; cut into thick slices.  Combine with sugar, cornstarch, vanilla, ground cloves, and brandy.  

2.  Please in a greased baking dish; cover with foil and bake at 400 degrees until peaches begin to release liquid - about 15 minutes.  (Note:  Let the peaches go the full 15 minutes.  I tried to rush this one time, and my topping didn't cook correctly.  I think the peaches need to be fully heated through when you put the topping on.)

Prepare the Topping:  

3.  While the peaches bake, mix flour, baking powder, and salt together; set aside.  

4.  Beat softened butter and sugar until light and fluffy, about 1 minute.  Beat in egg yolk and vanilla.  Stir in dry ingredients just until combined.

5.  After the peaches have cooked for about 15 minutes, remove them from the oven and stir them.  

6.  Drop topping dough by tablespoons evenly over the fruit (it won't cover every spot completely!).  Return baking dish to the oven, uncovered, and bake until the topping is nicely browned and peaches are bubbly, about 40 minutes more.

Enjoy!

This post is linked with Recipe Sharing Monday hosted by Jam Hands, It's a Keeper Thursday hosted by It's a Keeper, Foodie Friday hosted by Designs by Gollum, Friday Favorites hosted by Simply Sweet Home, Friday Potluck hosted by EKat's Kitchen, Sweet Tooth Friday hosted by Alli-n-son, Sweets for a Saturday hosted by Sweet as Sugar Cookies, Sweet Indulgences Sunday hosted by A Well-Seasoned Life, and This Week's Cravings hosted by Mom's Crazy Cooking.

It's that time of year in the South ... peach season!  Believe it or not, I'm really not that big a peach fan.  But when I get them fresh from the tree, that seems to change.  Juicy, ripe, straight-from-the-tree peaches are wonderful little fruit jewels.  And I'm fortunate enough to live where I can drive right up to a peach farmer's roadside stand and grab a basket ...

Peaches at the farm stand

... or, pick my own.  Mark and I tend to go pick our own.  We have four local peach orchards within a 15 minute drive of our house, and you can drive your car right into the orchard!  How easy is that?  I kid you not, from leaving our door to coming back home through it, it takes us all of about 45 minutes to an hour to pick our fill of fresh peaches.  I'm spoiled.  Definitely spoiled.

We pick our own!

My favorite way to enjoy fresh peaches is in this Brandied Peach Cobbler.  (Well, after learning about chocolate vincotto, cobbler may be my second favorite way to enjoy fresh peaches ... but we won't quibble.)  The peaches in this cobbler are spiced up with just a touch of brandy and ground cloves, lending a totally amazing flavor to the peaches.  The topping is a bit different than your typical cobbler, too - it's like a sugar cookie dough that you drop on in spoonfuls.  Absolutely delicious.

Slice up some peeled fresh peaches and toss them with a little sugar, cornstarch, brandy, and ground cloves.  Bake them until they start to release juice ...

All sliced up

... and then drop on really yummy sugar cookie-like dough.

Drop, drop, drop ...

Bake that until it's golden brown.  Then dish out a big ol' bowl and dig in!  You can top it with vanilla ice cream or whipped cream, but I'll be honest - I like mine best just plain.  I have one little dab of this pan left, and I'm going to go finish it up right now!  Yum.

Dish it up!

We invite you to follow The Kitchen is My Playground with Google+, Pinterest, Facebook, Twitter, Google Friend Connect, bloglovin', or Feedburner.  We'd love to have you back soon!  Want to promote your website, business, or Etsy shop with us?  Visit our advertise page for details.

Brandied Peach Cobbler

Source:  Adapted from The Best Recipe cookbook, by the Editors of Cook's Illustrated magazine

Ingredients

Peach filling:

2 lbs. fresh peaches

1/3 c. sugar

1 tsp. vanilla

2 tsp. cornstarch

1 1/2 T. brandy

Pinch of ground cloves

Topping:

1/2 c. all-purpose flour

1/4 tsp. baking powder

Pinch of salt

1/2 c. sugar

8 T. unsalted butter, softened

1/4 tsp. vanilla

1 large egg yolk

Directions

Prepare the Filling:  

1.  Peel and pit peaches; cut into thick slices.  Combine with sugar, cornstarch, vanilla, ground cloves, and brandy.  

2.  Please in a greased baking dish; cover with foil and bake at 400 degrees until peaches begin to release liquid - about 15 minutes.  (Note:  Let the peaches go the full 15 minutes.  I tried to rush this one time, and my topping didn't cook correctly.  I think the peaches need to be fully heated through when you put the topping on.)

Prepare the Topping:  

3.  While the peaches bake, mix flour, baking powder, and salt together; set aside.  

4.  Beat softened butter and sugar until light and fluffy, about 1 minute.  Beat in egg yolk and vanilla.  Stir in dry ingredients just until combined.

5.  After the peaches have cooked for about 15 minutes, remove them from the oven and stir them.  

6.  Drop topping dough by tablespoons evenly over the fruit (it won't cover every spot completely!).  Return baking dish to the oven, uncovered, and bake until the topping is nicely browned and peaches are bubbly, about 40 minutes more.

Enjoy!

This post is linked with Recipe Sharing Monday hosted by Jam Hands, It's a Keeper Thursday hosted by It's a Keeper, Foodie Friday hosted by Designs by Gollum, Friday Favorites hosted by Simply Sweet Home, Friday Potluck hosted by EKat's Kitchen, Sweet Tooth Friday hosted by Alli-n-son, Sweets for a Saturday hosted by Sweet as Sugar Cookies, Sweet Indulgences Sunday hosted by A Well-Seasoned Life, and This Week's Cravings hosted by Mom's Crazy Cooking.

reade more... Résuméabuiyad

Fritter-Fried Okra - my absolute favorite okra!

Nothing says summer southern cooking like okra!  Well ... maybe fresh peaches ... or sweet tea ... or tomato pie - but let's stick with okra for right now.  And this fritter-fried okra is my absolute favorite way to enjoy fresh okra.

I learned this method from my mother-in-law.  After eight years of requesting fritter-fried okra every time Mark and I go to visit her, I've finally started making my own.  Though I still request it at her house, too, of course!!

To make this, start by slicing up fresh okra - into about 1/4" to 1/2" thick pieces.

Fresh okra

Then mix up what is pretty much a pancake batter.  Toss the okra slices in the batter ... the batter won't completely cover all the slices, but that's okay.  It'll look about like this:

Batter'ed up!

Drop it into a frying pan, very much like you would pancakes.  Let it get golden brown on the first side and then ...

Is it hot in here, or it just me?

... flip it over!  Let the second side get golden brown, and then start breaking the okra up and stirring it around to make sure all the batter gets cooked.

Golden brown & ready to flip

Now, here's a beautiful thing about this preparation - you can eat it immediately, or put it up in the freezer to have all winter long!  When I'm going to put it up in the freezer, I spread it out on baking sheets to cool.  Then, I pack it in freezer bags and chill it completely in the refrigerator before popping it in the freezer.

Just chillin'

When you take it out of the freezer, ya know, during the middle of January when you're longing for beautiful weather and a taste of summer produce, thaw it and heat it up in a skillet.  Then enjoy your from-the-summer treat! 


Fritter-Fried Okra
Source:  My mother-in-law

Ingredients
1 c. all-purpose flour
1/2 tsp. salt
1 T. baking powder
1/3 c. milk
2 eggs, well-beaten
5 c. sliced okra, about 1/4" to 1/2" thick
Canola oil to coat pan


Directions
1.  Combine flour, baking powder, and salt in a mixing bowl.  Add beaten eggs and milk, beating until smooth.  Add okra, stirring until coated. 

2.  Spoon okra into hot oil in a large skillet; cook, stirring occasionally, until golden brown.  Depending on the size of your pan, you may need to do multiple batches.  You don't want to crowd the pan.

3.  If freezing, cool in a single layer on baking sheets.  Package in freezer bags or sealable plastic containers; freeze.  When ready to serve, thaw and reheat in a little hot oil in a skillet on the stove.

Enjoy!

This post is linked with Tasty Tuesday hosted by For the Love of Blogs, Cast Party Wednesday hosted by Lady Behind the Curtain, It's a Keeper Thursday hosted by It's a Keeper, These Chicks Cooked hosted by This Chick Cooks, Savory Sunday hosted by The Sweet Details, and This Week's Cravings hosted by Mom's Crazy Cooking.

Nothing says summer southern cooking like okra!  Well ... maybe fresh peaches ... or sweet tea ... or tomato pie - but let's stick with okra for right now.  And this fritter-fried okra is my absolute favorite way to enjoy fresh okra.

I learned this method from my mother-in-law.  After eight years of requesting fritter-fried okra every time Mark and I go to visit her, I've finally started making my own.  Though I still request it at her house, too, of course!!

To make this, start by slicing up fresh okra - into about 1/4" to 1/2" thick pieces.

Fresh okra

Then mix up what is pretty much a pancake batter.  Toss the okra slices in the batter ... the batter won't completely cover all the slices, but that's okay.  It'll look about like this:

Batter'ed up!

Drop it into a frying pan, very much like you would pancakes.  Let it get golden brown on the first side and then ...

Is it hot in here, or it just me?

... flip it over!  Let the second side get golden brown, and then start breaking the okra up and stirring it around to make sure all the batter gets cooked.

Golden brown & ready to flip

Now, here's a beautiful thing about this preparation - you can eat it immediately, or put it up in the freezer to have all winter long!  When I'm going to put it up in the freezer, I spread it out on baking sheets to cool.  Then, I pack it in freezer bags and chill it completely in the refrigerator before popping it in the freezer.

Just chillin'

When you take it out of the freezer, ya know, during the middle of January when you're longing for beautiful weather and a taste of summer produce, thaw it and heat it up in a skillet.  Then enjoy your from-the-summer treat! 


Fritter-Fried Okra
Source:  My mother-in-law

Ingredients
1 c. all-purpose flour
1/2 tsp. salt
1 T. baking powder
1/3 c. milk
2 eggs, well-beaten
5 c. sliced okra, about 1/4" to 1/2" thick
Canola oil to coat pan


Directions
1.  Combine flour, baking powder, and salt in a mixing bowl.  Add beaten eggs and milk, beating until smooth.  Add okra, stirring until coated. 

2.  Spoon okra into hot oil in a large skillet; cook, stirring occasionally, until golden brown.  Depending on the size of your pan, you may need to do multiple batches.  You don't want to crowd the pan.

3.  If freezing, cool in a single layer on baking sheets.  Package in freezer bags or sealable plastic containers; freeze.  When ready to serve, thaw and reheat in a little hot oil in a skillet on the stove.

Enjoy!

This post is linked with Tasty Tuesday hosted by For the Love of Blogs, Cast Party Wednesday hosted by Lady Behind the Curtain, It's a Keeper Thursday hosted by It's a Keeper, These Chicks Cooked hosted by This Chick Cooks, Savory Sunday hosted by The Sweet Details, and This Week's Cravings hosted by Mom's Crazy Cooking.

reade more... Résuméabuiyad