Another holiday tradition! Ambrosia! And no, this isn’t the Ambrosia with the marshmallows and all that in it. This is just fruit, coconut, and cherries. My Aunt Dee used to serve this at Thanksgiving every year and then my Mom would make it too at Christmastime.
You really don’t need a recipe, it’s just sectioned oranges, basically, with a few other things added in. However you make it, you can certainly make it your own by adding another ingredient ie pineapple or Clementines. You really can’t go wrong!
½ cup maraschino cherries; rinsed and dried, stems removed
Using a sharp paring knife, remove the ends of the oranges. Set the oranges on one end and remove the peel by cutting between the peel and flesh, rotating the orange as the peel is removed.
Then, working over a medium bowl, slice between the membranes to remove segments, allowing both the juice and the segments to fall into the bowl. Add the coconut and season with the sugar to taste. Stir to combine. Add cherries, toss to combine. Cover and refrigerate to marinate for 1 to 2 hours. Serve.
Thanksgiving has always been a very favorite holiday of mine. I love to cook the entire meal from start to finish. Back in the day, I used to love to help my Mom, when she would let me. One of the dishes she made was the delectable Cornbread Dressing. I don’t remember her having a recipe nor have we found one. She died in 2001 and since that very year, I’ve tried to find a recipe that would stack up to hers.
I was chatting with a friend on the phone the other day and came to a startling realization – I will never, ever, be able to duplicate my Mom’s Cornbread Dressing. I can come close but it will never be the same as hers. And so, with that being said, I will cease my quest to do just that because I have finally found a recipe that I am happy with and going forward, will make every year. It can be my own new tradition. It is very close to Mama’s, for sure. I might add some poultry seasoning next time. She definitely used that in her recipe and this one doesn’t call for it at all. I didn’t miss it but we’ll experiment next time. And it’ll be my recipe going forward.
Place ½ cup butter in a 13 x 9" pan. Heat in oven at 425 degrees for 4 minutes.
Stir together cornmeal and flour; whisk in eggs and buttermilk. Pour hot butter into batter and stir until blended. Pour batter into pan. Bake at 425 degrees for 30 minutes or until golden brown. Cool. Crumble cornbread into a large bowl. Stir in breadcrumbs and set aside.
Melt remaining ½ cup butter in a skillet over medium heat; add onions and celery, and saute 5 minutes. Stir in safe, parsley, and seasoned pepper. Saute 1 minute. Remove from heat and stir into cornbread mixture.
Whisk together chicken broth and remaining 4 eggs, stir into cornbread mixture. Pour evenly into 1 lightly greased 13x9" pan and 1 lightly greased 8" square pan.
Bake at 400 degrees for 35-40 minutes or until golden brown.
You can’t beat these wonderful garlic and herb mashed potatoes for flavor and they are so easy to make. They are perfect with the Sunday Meatloaf or any beef, pork or chicken dinner. You surely won’t go back to just plain mashed potatoes. Not EVER!!
And you’ll never go back to using boxed instant mashed potatoes when you can make these in less than 30 minutes! Try them, you will see! The Rondele makes all the difference!
Today I made Ree Drummond’s (Pioneer Woman) Restaurant Style Salsa but I made a small tweak. I like my salsa spicy hot! I’ve become quite addicted to Mrs.Renfro’s Habanero Salsa. Yes, it is quite tasty. I think if given a straw, I could drink it from the jar.
So, with that being said, this homemade restaurant style salsa had ALOT to live up to, you know? So, I used one can Rotel Mild and one can of Rotel Fire Roasted. That was my tweak. For me, it’s just the perfect blend. You can certainly adjust those Rotel flavors to suit your preference.
I have to say I’m in love with this new salsa! Talk about needing a straw! I’ve eaten two bowls of it tonight! Very delicioso, to say the least. And you can tell it’s fresh! You can taste the fresh cilantro, the lime juice, and the jalapeno. Every now and then I’ll get a kick of the jalapeno. Oh my!
My best suggestion is to have iced tea on hand, water with lemon or a gigantic picture of margaritas! You’ll need one or the other! But it’ll be worth it!
1 whole Jalapeno peppers quartered and sliced thin
¼ teaspoon Sugar
¼ teaspoon Salt
¼ teaspoon Cumin
½ cup Cilantro chopped
½ Lime juiced
Combine whole tomatoes, Rotel, onion, jalapeno, garlic, sugar, salt, cumin, lime juice, and cilantro in a blender or food processor. Pulse until you get the salsa to the consistency you desire. Test seasonings with a tortilla chip.
Refrigerate at least one hour before serving for flavors to blend.
It’s summer and fresh corn is abundant. So is zucchini! Which means it’s a great opportunity to whip up these wonderful Corn and Zucchini Fritters. They are a perfect accompaniment to a Sunday ham dinner or perhaps even a meat loaf dinner or just by themselves. It’s your choice, but something I do know is you and your family will love them. They are quite delicious!
And a tool I highly recommend you have in your stash of kitchen gadgets is the Corn Zipper. It’s great for safely removing fresh kernels from cobs. It’s a must have for any kitchen!
These fritters are best consumed the day of so be sure to have a crowd as the recipe makes 12 or so fritters.
Whisk together flour, baking powder, 2 teaspoons salt, and ¼ teaspoon pepper in a large bowl. In a separate bowl, stir together butter, eggs, and milk; add to flour mixture, and stir until just combined. Add ham, zucchini, and corn, and stir until well blended.
Heat 1 inch of oil in a large cast-iron skillet over medium heat until it registers 350 degrees on a deep-fry thermometer.
Working in batches of 4 or 5, gently drop two tablespoons batter into skillet for each fritter, pressing gently with a spatula to flatten. Cook, turning once, until golden brown, about 2 minutes per side. Transfer with a spatula or slotted spoon to paper towels to drain. Season fritters with salt and pepper while still hot.
We’ve all had numerous variations of cole slaw – me, included. Some I’ve loved and some I’ve tolerated. But this recipe is divine! When I saw that it had champagne vinegar in it, I was sold. Anything with champagne is good, right?
So, I pulled out the ole mandolin which, for the record, I am terrified of (it has very sharp blades) to shred the cabbage! I have learned if you respect the mandolin, it will serve you well. Invest in your own (follow the link here). Besides shredding cabbage to the perfect length, width, etc. for slaw, you can use it to slice and chop a multitude of other vegetables. It will be well used, trust me.
So, back to the slaw. Top that mountain of freshly shredded cabbage with this light, creamy, and tasty dressing. You will have the best cole slaw you’ve ever made or eaten. It’ll be your “go to” recipe for slaw going forward. And your family and guests will love you for it!
Few things speak “summer” to me more than macaroni salad. It’s a great side for a picnic or even for your backyard cookout. It’s very much like potato salad, however, it’s easier as you don’t have to peel all those potatoes!
Who wants to stay in the kitchen all morning making a side item? With this recipe, you’ll be in and out in 45 minutes tops! Perfect . . . because wouldn’t you rather be outside enjoying your picnic or outside by the grill enjoying your guests? I know I would!
Cook macaroni according to package directions. Drain. Boil and peel eggs. Place macaroni in a large bowl. Add mayonnaise, sweet pickles, onion powder, salt, pepper, and yellow mustard. Mix well. You may need to add more mayonnaise, depending on your preferences. Add chopped eggs. Lightly toss. Chill!
Remember, if serving the next day, you will likely need to add more mayonnaise before serving because the noodles will soak up the mayonnaise as it sits.
Serving size: ½ cup Calories: 353 Fat: 10g Saturated fat: 2g Unsaturated fat: 5g Trans fat: 3g Carbohydrates: 61g Sugar: 4g Sodium: 1899mg Fiber: 1g Protein: 6g Cholesterol: 56mg