Southern Alabama Specialties

Recipes and folklore from the Gulf Coast. Like this favorte recipe, Garlic Shrimp Linguine, gets a nod from Creole cookery and blends new and old world flavors in making one fine dinner.

Grilling Year-round on the Gulf Coast

Life is good on the Gulf Coast as you'll find folks grilling and barbecuing all types of fine foods. Burgers, dogs, steaks, wings, ribs, pork, chicken, beef, seafood, gator, heck ... if it lives around here, we eat it!

Cake Making in the South

A real classic ~ Lemon Pound Cake with Citrus Glaze.

Sunday Dinners are Sacred in the South

An establishment in these parts, sitting down at the dinner table for a family meal is a way of life for many of us. It is quality time well spent sharing our blessings. Enjoy our recipes.

Gulf Coast Seafood Recipes

Platters like this are often on tables around Mobile Bay especially when there is a Jubilee. A Jubilee only occurs in Mobile Bay - find mouth-watering recipes under the Fish and Seafood categories.

October 29, 2011

White Bean Chicken Chili - Week 10

Week 10 Submission ends midnight Tuesday, Nov 1st
Voting Starts Nov 2nd
see 'rulebook' for prizes and game strategy
Welcome to this Week's Giveaway



Wow, can you believe it? Already ten weeks into college football season and it looks like some teams are heading into the locker room... I think some need to stay out and practice more while others need the much needed break.

now... with the weather cooling down a bit, snacks and dips are fine for starters, something to get the game day going but toward the final end of the day, I'm looking for something a little hardier. I thought of my Chicken Chili with just enough Latin seasoning to warm you up. Find it below, after you link in your own Game-Day recipe.

Congratulations to Jodie Mo with her winning recipe last week - Homemade Tater Chips... in Game-Day Week 9




OKAY fans, it's time to share your recipes:
Make sure you use the URL for the actual post and not to your blog so folks can score what you’re sharing. Link any gameday related food or beverage recipe. Use the NAME of the recipe. Voting limited to participants only.


Game Week 10 Starts Oct 29th 2012 - ends midnight, Friday, Nov 4th
Week 10 Submission ends midnight Tuesday, Nov 1st - Voting Starts Nov 2nd










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This Week's Game-Day Recipe fr0m my kitchen:

 White Bean & Roasted Chicken Chili

1 -4 to 5 pound cut-up chicken, roasted & torn into bite size pieces -see below
8 oz turkey kielbasa sausage, diced
1 large onion, chopped
1 large bell pepper -green, red or yellow
1 jalapeño, minced
2 garlic pods, minced
4 cups chicken stock
1 1/2 to 2 tablespoons chili powder
1 tablespoon ground cumin
1/2 teaspoon dried oregano leaves
1/2 teaspoon ground coriander seed
2 -15 oz cans Cannellini beans, drained & rinsed
1 -15 oz can Navy beans, drained & rinsed
2 cups fresh or frozen white kernel corn
1 -14.5 oz can diced tomatoes, with liquid
Salt & pepper to taste

In a large stockpot, sauté the sausage over medium heat until brown. Add the onion, bell pepper, jalapeño and garlic. Sauté until onions are clear. Stir in the cumin, oregano, chili powder and coriander. Add the chicken stock and bring to a boil. Reduce heat to medium low and simmer for about 15 minutes.


Stir in the beans, corn and tomatoes. Bring back to a simmer and add salt and pepper taste. Turn heat to low and simmer about 30 minutes. Add chicken and simmer on low for 10 minutes.


Notes:
Purchase a deli roasted chicken for ease of cooking or roast one in the oven if you prefer.
If you like your chili thicker, slowly stir in a tablespoon or so of masa flour before adding the chicken.

October 26, 2011

Creamy Chicken Alfredo with Mushrooms, Asparagus

Chickening is good for you...

For some reason I've had a hankering for a saucy chicken dish for a while now, maybe 'cause the weather has changed around these parts. This is what I whipped up last night. Yup, our 'fall' has kicked in, that is when you turn off your A/C at nighttime and wake up in the morning hoping to find a comfy warming pair of sweats to pull on until it's time to turn the A/C back on mid-day. It is also a time when switching from sweating hot to chilled to the bone cold and back around again can cause the minor cold/flu/allergy and that 'oh I wish my mom was here to make me feel better' symptom.  Something chickening is definitely in order.

This is also easy on the tummy, that is, not my typical spicy warm-to-my-toes fiery hot chili or even my normal version of alfredo as I did not make this with heavy cream but opted instead on a somewhat lighter milk blend (feel free to use reduce or fat-free, it's just not in my fridge).

Enjoy!

Creamy Chicken Alfredo
with mushrooms and asparagus
4 servings

2 tablespoons extra virgin olive oil
1 -8 ounce package sliced button mushrooms
1 medium white onion, chopped
1/2 teaspoon dried crushed thyme
1/4 teaspoon ground black pepper
1/4 cup Marsala, dry sherry or white wine
2 boneless chicken breast, cut into bite size pieces
1 bunch fresh young asparagus tips, blanched or steamed, (or 1 -9 oz package frozen asparagus cuts separated yet kept frozen)
4 servings cooked egg noodles, pasta or rice

Alfredo Sauce:
3 tablespoons butter
4 tablespoons flour
1 teaspoon instant chicken bouillon
2 garlic toes, minced
1 1/2 cups milk
1 cup half-n-half cream
salt and pepper to taste
pinch of nutmeg
1 1/2 cups freshly grated Parmesan cheese

Heat a large skillet over medium high heat, add the olive oil and swirl pan to coat the bottom. Toss in the mushrooms, onions, thyme and pepper. Let cook undisturbed until browning starts to appear and then stir in the Marsala. Add the chicken and allow to come to a boil; reduce heat to medium and continue to cook, stirring often until chicken turns to a lighter color (white) on the outside yet still pink on the inside. Cover with lid, reduce heat to low and simmer for 30 minutes. Scatter asparagus on top of chicken mixture, add cover and remove from heat.

In a medium saucepan, make the sauce by melting the butter on medium heat and whisking in the flour and chicken bouillon; stir a couple of minutes to blend and cook out the raw flour taste.  Whisk in the next 5 ingredients and bring to a boil.  Reduce heat to medium low and simmer a few more minutes until sauce has thickened.  Stir in the cheese and remove from heat.

In a bowl, combine about 1/3 of the Alfredo sauce with the pasta.

Plate or arrange on serving platter the cooked pasta,  the chicken mixture using a slotted spoon followed with ladling the remaining sauce over the top. Garnish with more Parmesan or chopped parsley.

Note: Be sure to save the liquid from the cooked chicken mixture, it will make a fantastic starter for your next meal ~ think seasoned chicken stock.

October 22, 2011

Tailgating and Week 9

Week 9 Submission ends midnight Tuesday, Oct 25th
Voting Starts Oct 16th
see 'rulebook' for prizes and game strategy
Welcome to this Week's Giveaway



I hope everyone is having a grand time and I hope your team is doing great, playing well and all sports fans everywhere are having fun.

The most important thing about this season is enj0ying it and I think sometimes we sport fans have a hard time with that; sometimes we go a bit too far. Not in the over indulgence of foods we prepare, of course not, but maybe in the hoopla, the atmosphere of the game itself.

Now, preparing for and hosting a football party, whether it be inside the comfort of your home or right out in the annals of tradition game-day right next to the stadium, can become a daunting task. Thinking of such reminded me of last year, when I hosted a Hormel party. The food was so good, I thought it would be great to do it again, that is, serve it all over again. So that my fellow football friends is the play for today. But first, let's get to the game.

OKAY fans, it's time to share your recipes:
Make sure you use the URL for the actual post and not to your blog so folks can score what you’re sharing. Link any gameday related food or beverage recipe. Use the NAME of the recipe. Voting limited to participants only.


Game Week 9 Starts Oct 22th 2012 - ends midnight, Friday, Oct 28th
Week 9 Submission ends midnight Tuesday, Oct 25th - Voting Starts Oct 26th



get the InLinkz code









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This Week's Game-Day Recipe fr0m my kitchen:
BBQ Tenderloin for Sandwiches

Ham & Black Eyed Pea Salad Pita



Cajun Biscuits with Green Onion Mayonnaise


Olive & Pepperoni Tapenade

Find these recipes  here,
and find coupons from Hormel here

October 19, 2011

Mason and Dixon Cookies



Here's a vintage recipe,
and a darn good one....

Some things we just don't need to mess with, like this one from 1893. We just need to make 'em, and bake 'em and get to eating them right up.
Recipe given as written.

Mason and Dixon Cookies

one cup brown sugar
one half cup melted shortening
one egg
one half cup sweet milk
one half teaspoonful of soda sifted with flour
one and one half cups of flour
one half cup chopped raisins
one half cup of chopped nuts
one half teaspoonful of salt
three squares melted chocolate

Mix in order given and bake in a moderate oven.

Note: Moderate oven is 350 degrees F. or slightly higher.

October 15, 2011

Chicken & Chiles Cheese Ball - Game-Day Week 8

Week 8 Submission ends midnight Tuesday, Oct 18th
Voting Starts Oct 19th
see 'rulebook' for prizes and game strategy

Welcome to this Week's Giveaway

Can you believe the season is already half over? I bet some of the coaches would like to start the season over, a few players too. Looks like there is a quarterback switch-a-roo going around on many fields...

Anyway, back inside the comfort of many homes are where we find some of the tastiest and best foods for game-day football watching. I know that is where some of my all time favorite snacks and foods are, lined up right in front of the television.

Congratulations to Marguerite for winning last week's game with her Cajun tailgating faves recipes.

OKAY folks, it's time to share your recipes:
Make sure you use the URL for the actual post and not to your blog so folks can score what you’re sharing. Link any gameday related food or beverage recipe. Use the NAME of the recipe. Voting limited to participants only.


Game Week 8 Starts Oct 15th 2012 - ends midnight, Friday, Oct 21st
Week 8 Submission ends midnight Tuesday, Oct 18th - Voting Starts Oct 19th
Do not Vote for my recipes - that would be poor strategy. 

get the InLinkz code





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This Week's Game-Day Recipe fr0m my kitchen:

Gather 'round folks because if you wait too long, this will be gone - it is that good. 
I often double the recipe making two.
Chicken & Chiles Cheese Ball

1 -8 oz package cream cheese, softened
1/2 cup finely chopped cooked chicken (or 1 -5 oz can boned chicken, well drained)
1 -4 oz can diced green chiles, well drained
1 tablespoon finely chopped onion
1 teaspoon chicken flavored instant bouillon
1/4 teaspoon garlic powder
1/4 cup coarsely chopped pecans or walnuts

In a bowl, combine all ingredients except nuts. Mix well and refrigerate for about an hour to firm. Shape into a ball, then roll in the nuts and chill several more hours. Serve with crackers.

October 12, 2011

Old-Style Trout Meuniere

Gone Fishing

Speckled trout are still running pretty good as many reports are favorable for a fine catch. 

I'm heading out with the first light in the morning ... right to the fish market.

Here's a recipe from my Creole, Cajun and Mardi Gras collection.

Enjoy!

Old-Style Trout Meunière  
6 servings

1 1/2 cups flour  
1 tablespoons Creole seasoning  
1/4 teaspoon salt  
6 -8 ounce speckled trout fillets  
1 1/4 sticks butter  
1 cup veal or fish stock  
2 tablespoons lemon juice, strained  
1 tablespoon Worcestershire sauce  
2 teaspoons red wine vinegar 
Peanut oil, for frying  
Lemon wedges  
    Combine the flour, Creole seasoning, and salt in a wide bowl. Rinse the trout fillets and pat dry. Dredge the fish in the seasoned flour and shake off the excess. Place on a wire rack to dry.

    Melt the butter in a saucepan over medium heat. When it begins to bubble, add the remaining seasoned flour and cook stirring constantly until the roux turns a medium brown.

    Put the stock into another saucepan and place over medium-high heat. Whisk the roux into the stock until smooth. Add the lemon juice, Worcestershire sauce, and vinegar and simmer for 3 minutes. Remove the pan from the heat and keep the sauce warm while you prepare the fish. 

    There are several ways to cook the fish - A simple pan sautéed in butter, oven broiled if you watch calories, but as a rule, Creole cooks like to fry it in about an inch of oil heated to 375 degrees F. Whichever way, cook the fillets until golden brown on the outside yet translucent and flaky inside. Spoon the sauce over the fish to serve and add lemon wedges on top.

    October 8, 2011

    In Your Face Roast Beef Sandwiches + Game-Day Week 7

    Week 7 Submission ends midnight Tuesday, Oct 11th
    Voting Starts Oct 12th
    see 'rulebook' for prizes and game strategy

    Welcome to this Week's Giveaway

    It's like half time around here or rather we are about half way through the weekly Game-Day giveaways. Don't you just love our Azalea Trail Maids.

    First, thank you for your suggestions. I know some of you have had difficultly getting here suggesting the browser Internet Explorer is causing slow downloads while other folks using Chrome, Foxfire or Safari are doing better and running faster. I do not know. I have remove many items that should clean up background clutter. Tweet me if you are having problems, I would appreciate it. I do know I need your recipe links to keep this contest going and I need participants to come back and vote. Only one person voted last week, for me and I thank you but, moot point.

    Now, for the halftime show. Actually, I going straight to the kicker, what I hope you came here to do... link in a recipe (2 or 3 too) for tailgating, football watching and partying times. Each recipe gives you a chance for the Grand Prize (peek here). The post-game show follows...

    NOW, go ahead, share your recipes:
    Make sure you use the URL for the actual post and not to your blog so folks can score what you’re sharing. Link any gameday related food or beverage recipe. Use the NAME of the recipe. Voting limited to participants only.


    Game Week 7 Starts Oct 8th 2012 - ends midnight, Friday, Oct 14th
    Week 7 Submission ends midnight Tuesday, Oct 11th - Voting Starts Oct 12th
    Do not Vote for my recipes - that would be poor strategy. 

    get the InLinkz code



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    This Week's Game-Day Recipe fr0m my kitchen:


    Good and Messy Roast Beef Po-Boys

    1 -3 to 4 pound rump roast
    Seasoning salt, garlic powder & black pepper
    5 tablespoons all-purpose flour, divided
    5 tablespoons butter or cooking oil, divided
    2 large onions, sliced
    1 large green pepper, sliced
    1 1/2 teaspoon minced garlic
    1 -32 oz can beef broth
    1 -10.5 oz can beef consommé
    1 1/2 tablespoons Worcestershire
    1/2 teaspoon onion and herb seasoning (Mrs. Dash is good)
    Salt & pepper to taste

    Remove all visible fat from the roast. Sprinkle meat with the seasonings and dust with 2 tablespoons of flour covering all sides. Melt 2 tablespoons of butter in a heavy stockpot and brown the roast on all sides. Remove meat; add remaining butter, onions, peppers and sauté until onions are clear. Remove from pot and set aside.

    Add remaining flour and stirring often, make a dark brown roux. Stir in the garlic, whisk in the broth, consommé and Worcestershire along with the seasonings. Return meat to pot and cover with the onion and peppers. Cook covered on low for 4 to 5 hours.

    Remove meat, let cool a bit and cut into thin slices. Check gravy for thickness. Add a thickener if needed, I like my gravy rather thin. Return meat to the pot and stir to combine. Keep warm until ready to serve.

    Serve sandwich style on toasted French bread with mayo, Creole mustard, sliced tomatoes, lettuce and sliced red onions. Roast is also good served open-face style with lots of the gravy.

    October 4, 2011

    Not just any Burger, a real tasty Hamburger



    What's the perfect way to end the hungry belly growl?


    Grilling comes to mind.

    These burgers are wonderfully tasty and this is one of my favorite recipes for hamburgers. Make up a batch, have these tasties ready for game-day, for an easy weeknight or for a relaxing weekend meal. You will be glad you did.

    Fire up the grill and enjoy.

    Steakhouse Burgers
    makes 8 patties

    1 large red onion, finely diced or grated
    1/2 medium green bell pepper, finely diced or grated
    2 packages Lipton onion soup mix
    2 teaspoons liquid smoke flavoring (I use hickory)
    1/2 cup A-1 Steak Sauce
    1 to 2 tablespoons Worcestershire
    1 tablespoon garlic powder
    1 teaspoon black pepper
    1/2 tablespoon salt
    2 pounds ground chuck beef (80/20), use chili style ground beef if possible
    1 1/2 pounds ground sirloin beef (90/10)
    Recipe for Jim Beam Marinade -see below

    In a large bowl combine all ingredients except meat and marinade – mix well. Break ground beef into small pieces and add to the bowl incorporating meat into mixture with a large spatula. Avoid using hands keeping the fat content cold.

    Divide into eight equal portions and form into balls dipping hands in ice water if necessary. Place on large baking pan and chill for several hours.
    Shape into patties about 3/4 inches thick, again, dip hands in ice water if needed. Make an shallow depression in the center to keep the burgers flat during cooking.

    Preheat grill on medium high. Grill patties for 5 minutes per side or until desired doneness. Baste both sides with some of the steak marinade while grilling.

    Stack on the cheese, bacon, lettuce & tomatoes and enjoy a taste we like at our house and one you will too.

    Jim Beam Marinade

    6 tablespoons soy sauce
    1/4 cup Jim Beam (or other bourbon)
    2 tablespoons Worcestershire
    2 tablespoons Wesson oil
    2 garlic cloves -minced
    1 1/2 tablespoons brown sugar
    1 tablespoon black pepper
    1/4 teaspoon ground ginger
    1/8 teaspoon red pepper
    *2 tablespoons water 

    Mix everything is a small saucepan and simmer over low heat until dissolved. Store mixture in a sealed jar or a shaker bottle. *I use the water to rinse out the pan.

    October 1, 2011

    Grand Prize Peek + Game-Day Week 6

    Week 6 Submission ends midnight Tuesday, Oct 4th
    Voting Starts Oct 5th
    see 'rulebook' for prizes and game strategy


    Welcome to this Week's Giveaway

    I thought it might be fun to take a peek at just a few of the many Southern items that will be arriving in a couple of months, all going into the Grand Prize Championship Bowl that will be given away the week of Jan 2nd, 2012, right in time for the BSC Championship Game in New Orleans LA. Actually, not everything is going to fit in the bowl, but it sure will come in handy at party time.

    Now you gotta link in recipes to have a chance to win the Grand Prize. Each recipe counts as an entry, plus there are other ways to score points.

    Very Important Notice... Congratulations to our Texan Sweetheart, Sweet Life or as I know her, Bonnie for winning last week's game with her mouth-watering brisket dip. And also winning a soon-to-be-release cookbook of my favorite recipes from Mobile to boot. It will be available on I-phone, I-pad, Nook, Kindle and of course printed on regular paper...

    Ya'll have a fantastic game day, may your team win. Have a great weekend and wonderful week. Here are about half of the southern spices and mixes in the giveaway GRAND PRIZE, all are my absolute favorites. Good Luck...




    Crawfish, Crab & Shrimp Boil / Seafood Breader / Fish Fri Meal
    Jambalaya Mix / Mardi Gras Dip Mix / Southern Bay Leaves



    Gumbo File Powder / Chili Powder / Cajun Seasoning / Creole Seasoning


    and 2 items I cannot live without - Liquid Smoke and Cane Syrup




    NOW it's time to share your recipes:
    Make sure you use the URL for the actual post and not to your blog so folks can score what you’re sharing. Link any gameday related food or beverage recipe. Use the NAME of the recipe. Voting limited to participants only.


    get the InLinkz code

    Game Week 6 Starts Oct 1st 2012 - ends midnight, Friday, Oct 7th
    Week 6 Submission ends midnight Tuesday, Oct 4th - Voting Starts Oct 5th
    Do not Vote for my recipes - that would be poor strategy. 





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