Lumley Bell's Cornbread Dressing

I am getting really excited about Thanksgiving, and believe it or not it is not just because of the food. This year we are doing something that I have always wanted to do on Thanksgiving. Instead of spending the entire day focused on gluttony we are planning to focus on others for a bit and serve at a local mission. I pray that after serving those in need we have a new appreciation for the many abundant blessings that the Lord has given us.

Although I am most excited about serving, I am still looking forward to indulging in the annual yummies. You may have seen on Facebook that I recently shared that my grandmother's cornbread dressing was my favorite Thanksgiving dish. It is the best I have ever had and think it is the best in the world. Since there is still time for some last minute grocery shopping I thought I would share this treasured Thanksgiving recipe. Sorry there are no photos. I will snap some on Thursday and add them to the post.

My Grandmother, Lumley Bell Vinzetta, Grandfather, and Dad in the 1940s.

This recipes easily feeds 4-6 people, but when all the family is together we double it. 

Buon Appetito!

Lumley Bell's Cornbread Dressing

prep: cornbread (15 minutes) dressing (30 minutes)

bake: cornbread (about 25 minutes) dressing (30-45 minutes)

yield: 9 x 13 pan 

calories: 523

fat grams: 26

carbs: 52 grams

Buttermilk Cornbread:

1 cup yellow cornmeal

1 cup all purpose flour

3/4 tsp. baking soda

2 tsp. baking powder

1 1/2 tsp. salt

3/4 tsp. fresh ground pepper

1 egg, lightly beaten

1 1/2 cup buttermilk

2 Tbsp. butter or bacon fat

1. Heat oven to 350 degrees. 
2. Sift dry ingredients. 
3. Combine egg and buttermilk; add them to the dry ingredients and stir to combine. 
4. Heat butter in pan in the oven for 10 minutes. Tilt pan to coat. Pour in batter.
5. Bake 20 or 25 minutes or until passes the toothpick test (Insert toothpick. If it comes out clean the bread is done.)
6. Dump out so it doesn't get soggy. (This isn't necessary when using for cornbread dressing.)

Cornbread Dressing:

Buttermilk Cornbread, crumbled

1 can water chestnuts (I do not add this. My hubby doesn't care for them.)

3 cans cream of chicken soup

1/2 cup of butter

1 large onion, chopped

1 cup chopped celery

2 sleeves saltine crackers, crushed

Sage to taste (I usually add about 1/2 of a .62 ounce container.)

About 1/2 cup chicken broth (optional)

1. Heat oven to 350 degrees. 
2. Saute onions and celery in butter. 
3. Combine all ingredients except chicken broth into a large mixing bowl. 
4. Stir until well mixed. 
5. Put into a greased 9 x 13 inch pan. 
6. Optional ~ At this time you can pour a little chicken broth over the top to keep the dressing from drying out, or I usually pour it on after it has cooked then let sit until ready to serve. It doesn't take much, no more than 1/2 cup.
7. Bake 30-45 minutes or until browned. 

Turnip Green Stew

When we lived in Meridian, MS we had some of the best neighbors.  Buster and Jewel was an elderly couple that lived across the street and became like grandparents to our family.  I remember the first time we met Mrs. Jewel, she was so excited to tell us about her church and how much they loved the pastor. She was so convincing that we visited the church.  We loved the church too and ended up joining and serving for three years until Brandon received orders to Charleston, SC. 

Mrs. Jewel loved sharing recipes, shopping deals or anything else that she thought would be of interest to me. This was one of those recipes. She told me it was the best turnip green recipe she had ever eaten. She was right about the church so I was certain that these greens would be great.  It is now one of my favorite recipes.  Mrs. Jewel is so wise.  

The recipe makes a lot, so for our family of four I typically prepare only 1/2 the amount. These greens go great with a side of buttered cornbread!

Buon Appetito!

Turnip Greens Stew

prep: 5 minutes

cook: 30 minutes

yield: 6 to 8 servings

calories: 114

fat: 5.1

• 
  2 cups chopped cooked ham 
• 1 tablespoon vegetable oil 
• 3 cups chicken broth 
• 2 (16-ounce) packages frozen chopped turnip greens
• 1 (10-ounce) package frozen diced onion, red and green bell peppers, and celery
• 1 teaspoon sugar 
• 1 teaspoon seasoned pepper

1. Sauté ham in hot oil in a Dutch oven over medium-high heat 5 minutes or until lightly browned. Add broth and remaining ingredients; bring to a boil. Cover, reduce heat to low, and simmer, stirring occasionally, 25 minutes.
2. Collard 'n' Black-eyed Pea Stew: Substitute 1 (16-ounce) package frozen chopped collard greens for turnip greens. Prepare as directed, and cook for 15 minutes. Add 1 (16-ounce) can black-eyed peas, drained, and cook 10 more minutes.

Roasted Tomato-and-Feta Shrimp

This recipe is so versatile and can be served as an appetizer, salad, or main dish. The beauty of the fresh ingredients make for a gorgeous presentation. All these are good reasons to make this recipe, but the best reason is because it is delicious!

I think it is awesome and I think you will love it too :)

Buon Appetito!

Roasted Tomato - and - Feta Shrimp

source: Southern Living December 2010

6 servings

prep: 10 minutes

bake: 25-30 minutes

calories per serving: 233

fat grams per serving: 12.3
nutritional info does not include French bread

• 2 pt. grape tomatoes
• 3 garlic cloves, sliced
• 3 tablespoons olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon pepper
• 1 1/2 pounds peeled and deveined, medium-size raw shrimp (31/40 count)
• 1/2 cup chopped jarred roasted red bell peppers
• 1/2 cup chopped fresh parsley
• 1 (4-oz.) package crumbled feta cheese
• 2 tablespoons fresh lemon juice
• Crusty French bread, sliced

1. Preheat oven to 450°. Place tomatoes and next 4 ingredients in a 13- x 9-inch baking dish, tossing gently to coat. Bake 15 minutes. Stir in shrimp and peppers. Bake 10 to 15 minutes or just until shrimp turn pink. Toss with parsley, feta cheese, and lemon juice. Serve immediately with crusty French bread.

Nana's 7 Layer Salad

This is Nana.

This is Nana's 7 Layer Salad.

This is how I feel when I eat Nana's 7 Layer Salad.

Any questions?

 This salad is one of my mom's, aka Nana, favorite recipes. We enjoyed it often when I was growing up.  I remember mom entering this recipe in a 4-H cooking contest and winning first prize. It is perfect served in a trifle bowl since it allows you to see all the beautiful layers. If you want a lighter version you could simply use light dressing and/or light cheddar cheese.  The measurements are not exact which allows you to easily modify the amount needed for your family. 

Buon Appetito!

Nana's 7 Layer Salad

Layer ingredients in the following order:
Iceberg lettuce or lettuce of your choice, torn into bite size pieces 
Chopped tomatoes

Sliced purple onions

1 can Ranch Style Beans, drained
Cheddar Cheese, grated
Creamy Italian Salad Dressing (Seven Seas Green Goddess is what Nana uses.) 
Sprinkle enough Fritos to cover the top just before serving.

Roasted Green Beans with Sun-dried Tomatoes

I'm back!! It feels so good to sit here and type this blog post. Life is slowing down a bit and I am loving it!!! I hope you all enjoyed a great summer. Fall will be here before we know it and soon I will be posting yummy fall comfort foods. The leaves here in Maryland are already starting to fall, which seems odd since it is in the 90s today. In Sicily we didn't experience fall like in the states so I am looking forward to the trees changing colors soon. We have gorgeous views from our house and can't wait for the sea of green trees to change to autumn shades.

Veggies are so important to a healthy diet and should be served with each meal. I don't know about you, but it is always a challenge to come up with new ways to cook vegetables. One of my favorite ways to prepare vegetables is to roast them. Roasting is super easy and a really healthy way to enjoy your favorite veggies.

I love this recipe; the combination of green beans and sun-dried tomatoes is perfect. While living in Italy sun-dried tomatoes became one of my favorite foods. I love them in salads, on sandwiches, and in pasta.

This recipe calls for fresh green beans. You could use frozen, too. It also calls for pine nuts. I had a ton of pecans so that is what I used. It still turned out scrumptious.

Buon Appetito!

Roasted Green Beans with Sun-dried Tomatoes

source: Southern Living November 2010

serves: 8-10

prep time: 15 minutes

cook time: 25 to 30 minutes

for 8 servings:

calories 178 

fat 15.1

1 1/2 fresh green beans trimmed

1/2 cup sun-dried tomatoes in oil, chopped

1/3 cup pine nuts

3 Tbsp butter, melted

3 Tbsp olive oil

1 tsp

1/2 tsp pepper

Preheat oven to 425 degrees. Toss together all ingredients. Place mixture on a 18 x 12 inch jelly-roll pan. Bake 12 to 15 minutes or to desired degree of doneness, stirring twice. 

Lazy Lil's Easy Mango Salsa

Now that it is almost summertime and getting oh-so-hot outside  I start to crave foods that are light and refreshing like this Easy Mango Salsa.  It is the perfect blend of spicyness and sweetness.  One of the ladies in my bible study brought this to a meeting and I just loved it. I love mango and it is especially yummy and refreshing in this salsa. Paired with baked tortilla chips or gluten free corn chips this makes for a healthy, delicious addition to your next Mexican menu or BBQ. This recipe makes a ton so it is great for crowd!

Lazy Lil's Easy Mango Salsa

Yields: 16 cups

Serving size: 1 cup

calories: 133

fat g: <1

 INGREDIENTS:
4 cups chopped mango
2 cans stewed tomatoes, diced
1 small white/red onion, diced
2 teaspoons garlic, minced
2 limes,juiced
1 teaspoon salt
2 cups canned diced green chiles or
2-5 fresh green chiles, chopped finely
6 tablespoons fresh cilantro, chopped
8 cups of mild/medium store bought salsa

DIRECTIONS:  Makes 16 cups approximately.
1.  Combine all the ingredients together in a mixing bowl.
2.  You can substitute the chopped mango with canned crushed pineapple, fresh chopped peaches or diced avocados, corn, black beans.

Buon Appetito!

Marinated Grilled Veggie Skewers

These delicious marinated grilled veggie skewers would make a perfect addition to your Memorial Day cookout. I made this recipe several weeks ago when we had our Italian friends over for dinner and karaoke. We planned to cookout steaks and chicken so when I came across this recipe I thought it would be a perfect compliment. It is super easy and doesn't take a lot of time to prep which is great when trying to prepare several other dishes. The marinade can be made the day before and then simply add the veggies a couple hours before grilling.


These veggies made such a pretty presentation and were a big hit with everyone at the party. They are really healthy so you can save those calories for dessert!



I used the recipe as a guide, but didn't follow it exactly. You can use whatever vegetables you like. I did not add the crushed red pepper since I wasn't sure if my guests would like them spicy.

Marinated Grilled Vegetable Skewers Recipe

Source: www.divinedinnerparty.com

Ingredients:
Veggies:
1/2 C. thickly sliced zucchini
1/2 C. red bell pepper chunks
1/2 C. yellow bell pepper chunks
1/2 C. thickly sliced yellow squash
1/2 C. wedged red onion
16 fresh mushrooms
16 large cherry tomatoes
Wooden skewers


Marinade:
1/2 C. olive oil
1/3 C. soy sauce
1/3 C. lemon juice
2 tbsp. balsamic vinegar
3 cloves garlic, crushed
2 tbsp. honey
2 tsp. dried oregano
1/2 tsp. crushed red pepper (optional-- only if you like heat)


Instructions:
1. Place all your veggies in a large mixing bowl or resealable plastic bag.
2. In a separate small bowl, combine the marinade ingredients.
3. Pour over veggies and marinate at least 30 minutes, up to 2 hours.
4. Soak skewers one hour in water.
5. Preheat the grill to medium heat.
6. Place your veggies on the skewers, dividing them evenly. Reserve the marinade.
7. Grill veggie skewers directly on oiled grill rack for about 15 minutes, till crisp-tender. Brush occasionally with reserved marinade.

Cold Marinated Veggie Variation: Don't have time or space to make your veggies on the grill? Turn your veggies into a cold salad, instead.
If you know you're tight on time, this is a good element of your dinner party menu for the grill to make ahead of time. In this case, you can take carrot slices, chopped Brussels sprouts, broccoli, asparagus, and cauliflower and turn them into a cold salad by simply adding some chunks of provolone, mozzarella, salami, ham, and a little vinaigrette – fast, easy and very appealing!

Buon Appetito!

Hearty Irish Breads

Source: thejoyofeverydaycooking.blogspot.com via Joy on Pinterest

Happy St. Patty's Day! In honor of St. Patrick's Day I thought I would repost the delicious bread recipes we enjoyed while in Ireland. Don't forget to wear green today!

I know I have mentioned this in another post, but in September we took a trip to Ireland. My husband Brandon, my friend Ginny and her husband James, and another friend Jen all ran the Dingle marathon. I am so proud of them for accomplishing such a feat. It takes a lot of dedication and determination to train for and complete a marathon. Jen's husband Mike ran a 1/2 ironman in Galway the following day in terrible weather. It was so inspiring to see athletes push their bodies to such extreme limits. What did I do you ask? Well, I had a very important task for which I have trained for the past 16 years. I was the official babysitter for the race. It was exhausting! haha! 


Before our vacation I had spoken to several people that had been to Ireland and everyone talked about how beautiful it was and how they wanted to go back one day. So I anticipated a good time and looked forward to seeing the beautiful countryside. Everything I was told was true, but one thing everyone failed to mention was the food. It was awesome! I don't know if it was because it was a nice change from Italian food, but regardless we loved it.

Some tradition Irish foods we enjoyed were stews (beef or lamb), fish and chips, hamburgers, scones, and, my favorite, brown bread and soda bread. The older boys and men enjoyed the traditional Irish breakfast which includes poached eggs, bacon, sausage,  and black and white pudding.

During the marathon Mike and I took the kids to get breakfast. My oldest son and his friend ordered the traditional breakfast. We were sitting at a different table, but I overheard the waitress mention that pudding came with the meal. When she brought the plate I didn't see anything that looked like pudding. I thought she would bring it out later, but when she didn't, I asked about it. She said the boys had already eaten it. She explained that it was the dark round food on their plate. My son thought it was sausage and asked the waitress what it was but she didn't want to tell them. After clearing the table she finally told them that is was sheep's blood!! The looks on their faces was priceless!


I could go on and on about the food, but I really want to share with you my favorite food from our trip. The bread was AMAZING!! The most popular breads in Ireland are soda bread and brown bread. The bread was so flavorful and hearty. In Dingle we stopped at the most charming little market. There was fresh bread, homemade jams, sweets, cakes, brownies, chocolates and many more homemade yummies. They were also selling fresh fruits and veggies, and sausages from the grill. There were even some handmade wool sweaters and accessories. Of course, I was most interested in the food. I was drawn to a bread booth with a beautiful assortment of bread. I asked for some traditional Irish bread. In a perfect Irish accent the merchant suggested the soda bread. I bought a huge loaf and carried it with me in my purse for the next several days munching on it whenever I got hungry :)

Here are some pics from the market.

After returning from our trip I was determined to find recipes for soda bread and brown bread so I searched the internet until I found a couple that seemed authentic. The Irish versions call for few ingredients. Some of the recipes I found online included raisins or sugar. Although these additions may be delicious, they are not traditional. I think these two recipes come really close to the bread we ate in Ireland.

Irish Brown Bread

Source: www.food.com

Prep time: 10 mins

Total time: 30 mins

Serves: 6-8

Yield 2 loaves 

1 ½ cups all-purpose flour

1 ¼ cups whole wheat flour

¾ cup quick oats

½ cup wheat germ

2 teaspoons baking soda

1 teaspoons salt

1 ¾ cups buttermilk

2 tablespoons honey

1.       Heat oven to 425°F. Coat a large baking sheet with cooking spray. In a large bowl, mix flours, oats, wheat germ, baking soda, and salt.

2.      Whisk together buttermilk and honey.  Add to flour mixture; stir to combine until soft dough forms.

3.      Turn dough out onto floured surface. Divide in half. Shape each half into a round loaf. Place loaves 3 inches apart onto prepared baking sheet; bake 10 minutes. (I baked mine in a bread loaf pan.)

4.      Reduce temperature to 400°F. Continue baking 10 minutes longer or until bread sounds hollow when tapped. Let cool 15 minutes.

Nutritional facts per 117g

Calories 321.7

Fat 2.9g

Sugars 9.5g

Traditional Irish Soda Bread

Source: www.food.com

Prep time: 15 mins

Total time 1 hour

Serves: 8

Yield: 1 loaf

4        cups all-purpose flour

1 teaspoon baking soda

1 teaspoon salt

1-1 ½ cups buttermilk

1.       Heat oven to 425°F. Brush a baking sheet with melted butter or spray with non-stick spray.

2.      Combine dry ingredients in a deep bowl. Gradually stir in 1 cup buttermilk, beating constantly, until dough is firm enough to be gathered into a ball. If dough crumbles, add up to ½ cup more buttermilk, 1 tbsp at a time, until it holds together.

3.      Place on a lightly floured board and pat into an 8-inch flattened round loaf.

4.      Place loaf on baking sheet and slash a ½ inch deep “X” into the top of the dough with a small sharp knife.

5.      Bake at 425°F for about 45 minutes, or until the top is golden.

6.      Serve hot.

Nutritional facts per 94 g

Calories 239.7

Fat .8

Sugars 1.6g

Oven-Fried Eggplant

What is large, purple, and has a round bottom? No, it's not Grimace, the Ronald McDonald character, or Barney the dinosaur. It's an eggplant or melazana in Italian.

There are many different varieties of eggplant. Some are small ivory-white and plump; they may be pink or purple and flecked with white irregular stripes. In Asia, they are tubular and usually straight or slightly curved. In Thailand, the eggplants are not much bigger than peas. Colors range from black, to purple to orange, green and white. They have a tender, slightly sweet flesh.


The majority of eggplants found in most grocery stores are dark purple or almost black and can be long and slim or fat. All have a similar bland yet smoky flavor and the flesh is spongy to the touch when raw, but soft after cooking. When purchasing, eggplants should feel heavy and quite firm to the touch, and have a glossy, unblemished skin. They will keep well in the salad drawer of the refrigerator for up to two weeks. (Source: The World Encyclopedia of Cooking Ingredients)


When cooking eggplant it is best to “salt” them first. Cut eggplant into ½ inch slices and sprinkle a generous amount of salt and allow to stand for one hour. This will out draw the excess moisture. Rinse well patting with paper towel to dry. Eggplants will absorb large amounts of oil when cooking and removing the excess moisture helps to reduce this.


You may get tired of me writing things like, "before moving to Sicily I had never eaten _____ or before moving to Sicily I rarely ate _____, or before moving to Sicily I didn't know what ______ was". I have been exposed to many different foods the past two years so I apologize if it gets annoying. Forgive me for saying again, but eggplant is another food that I didn't eat very often before moving to Sicily. Eggplant is very popular in Italy. Some of the most popular eggplant dishes are Pasta al a Norma (which is spaghetti with red sauce, fried eggplant and grated salty ricotta cheese),  Eggplant Caponata, (my favorite Italian antipasta), and Eggplant Parmigiana. Eggplant is also delicious simply sautéed or fried and served as a side dish or even as a topping for sandwiches. You cannot live in Sicily without at least trying eggplant.


I typically fry eggplant when serving as a side dish. It is really tasty, but very fattening. So when I came across this recipe for baked eggplant I thought I would give it a try. Oh my goodness was it good! No lie; it was even better than fried. If you like eggplant you have to try this guiltless recipe!

Oven-Fried Eggplant
Source: The Complete Cooking Light Cookbook
Prep: 11 minutes
Cook: 24 minutes
Yield: 4 servings (serving size: 3 slices)

1/2 cup fat-free mayonnaise
1 tablespoon minced fresh onion
12 (1/2-inch-thick) slices unpeeled eggplant (about 1 pound)
1/3 cup dry breadcrumbs
1/3 cup grated Parmesan cheese
1/2 teaspoon dried Italian seasoning
Cooking spray

1. Preheat oven to 425 degrees.
2. Combine mayonnaise and onion; spread evenly over both sides of eggplant slices. Combine breadcrumbs, cheese, and Italian seasoning in a shallow bowl; dredge eggplant in breadcrumb mixture.
3. Place sliced eggplant on a baking sheet coated with cooking spray. Bake at 425 degrees for 12 minutes. Turn eggplant over; bake 12 minutes or until golden.

Calories: 121
Fat: 2.8g
Protein 5g
Carb 19.8g
Fiber 3g

Fried Okra Salad

Fried okra, or okry as I have heard it pronounced in the deep south, is a southern classic. It is one of my mom's favorite foods so we ate quite a lot of it growing up. There are other ways to prepare okra besides frying. It is delicious added to gumbo, stewed with tomatoes, or pickled.  But in my opinion, it is best fried! By now I am sure you know that I often alter recipes to make them healthier when possible. I have tried baking okra instead of deep frying, but it didn't turn out well. So I just enjoy this delicious veggie in moderation without any guilt.

I came across this recipe in a Paula Deen magazine and thought it sounded interesting. The sweet and sour dressing is so yummy with the okra. Even people who don't normally like fried okra really enjoy this salad.

Buon Appetito!

Fried Okra Salad

serves 6

1 ½ pound breaded frozen okra

Vegetable oil for frying

2 large tomatoes, seeded and chopped

½ green bell pepper, diced
1 bunch green onions, diced

6 slices bacon, cooked and crumbled

½ cup vegetable oil (I like to use olive oil)

¼ cup sugar

¼ cup distilled white vinegar

Fry okra in vegetable oil according to package directions: drain on paper towels.

In a medium bowl, combine okra, tomatoes, bell pepper, green onions, and bacon.

In a small saucepan, combine oil, sugar, and vinegar. Cook over medium heat, stirring frequently, until sugar dissolves. Pour over okra mixture, tossing gently to coat. Serve immediately.

Beans, beans good for your heart...

Beans, beans good for your heart, the more you eat them, the more you will love these awesome refried beans! I know, you thought I was gonna say fart, but I am too much of a southern belle to say such things:) Refried beans are not a glamour food, and you never hear anyone say they are craving them. People often crave ice cream, chocolate, or chips, but never refried beans. You would have to be a weirdy to admit that! Maybe you don't crave beans, but if you do have an affinity for them you will LOVE this refried beans recipe. They are a perfect complement to any Mexican dish.

Growing up we had tacos at least once a week, and one of my best friends used to laugh at how often we ate them. I can't blame my mother since she had five girls, and it was really hard to find foods that everyone liked. Our two favorite meals were tacos and spaghetti. Now my boys and husband love them as well, and although we don't continue the weekly ritual, we eat them very frequently. If you have Mexican night at your house, these beans would be a great addition. This recipe makes a ton, so it is great to take to a party, or you can freeze any leftovers for the next Mexican night. One tip, if you love these beans, and your family, you might start off with a dose of Beano before your first bite! Enjoy!

Refried Beans

Serves 4-6
http://www.food.com/

1 lb. pinto beans

1 large onion

water
4 T. margarine ( I use butter)

Pepper

8 ounces Monterey jack cheese, grated (with or without peppers)

1 ½ tsp. salt

1. Cover beans with water; add chopped onion and bring to a boil.

2. Boil 2 minutes

3. Take off heat, cover and let sit one hour.

4. Do not drain water, but again add enough water to cover beans, heat to boiling, turn down heat and cook until beans are tender, stirring occasionally, about 1 to 2 hours.

5. Add more water if needed during cooking. When beans are done (make sure there in not too much water in the beans), take off heat and mash with a mixer. Add margarine, salt, pepper, and cheese and continue to beat with a mixer until the beans are soft.

Eggplant Caponata Take Two

Last week I tried making Eggplant Caponata again and this time it turn out great! It was a definite improvement from the first time. I left out the potatoes and peeled the eggplant in stripes instead of peeling the whole thing. I also broke up the olives instead of leaving them whole. This is served as an antipasto (appetizer). I like to eat it with Italian bread. It is a process to make but so worth it.

Eggplant Caponata

EGGPLANT 0,800 kg (approximately 1.5 lb or 1 large eggplant)

GREEN OLIVES 100 g (1/4 cup)

CELERY 100 g (1/4 cup)

ONIONS 200 g (1/2 cup)

PEANUT OIL 0,500 lt (for frying)

RED AND GREEN BELL PEPPERS 800 g (approximately 5 large peppers)

FRESH BASIL 30 g (1 ounce)

EXTRA VIRGIN OLIVE OIL 50 DL (for sauteeing)

CAPERS 30 g (1 ounce)

SUGAR 30 g (1 ounce)

WHITE VINEGAR 25 g (a little less than 1 ounce)

SALT AND PEPPER 100 q.b (to taste)

COCOA 20 g

1. Wash eggplant and peel 1/2 the eggplant. Cut eggplant into cubes. Cover cubes in water and add a generous amount of salt. Let sit for one hour. This takes the bitterness out of the eggplant.

2. Wash the peppers, remove seeds, and dice.

3. Fry peppers in peanut oil, drain on paper towels.

4.  Drain eggplant and squeeze out water. Fry in oil. Be careful to use a big pot so the oil doesn't bubble over when placing the eggplant in the oil.

5.Wash the celery and onion then dice. Brown in a pan with olive oil, salt, and pepper and cook for 20 minutes on low flame.

6. Then add the sugar, vinegar, capers, pitted olives, eggplant, peppers, basil, and celery. Add salt and simmer for 10 minutes. Cool. Sprinkle with cocoa and serve cold.

Peppery Chicken Fried Chicken and Spicy Cream Corn

I thought I would share with you a couple of good Southern recipes that our family really enjoys. A few nights ago my son requested fried chicken for supper. I didn't want to go to all the trouble of making regular fried chicken, so I turned to this delicious Peppery Chicken Fried Chicken recipe. It is really good and quick to prepare. Any leftovers go great in a salad.  I never make the gravy in this recipe. I have tried many times to make gravy and it never turns out well so I have given up for the time being. If you try this recipe and your gravy turns out well, please send me comment and share your tips.

Peppery Chicken Fried Chicken

Prep Time: 30 minutes

Cook Time: 12 minutes
Fry: 15 minutes
Yield: Makes 8 to 10 servings

Ingredients
8 (6-ounce) skinned and boned chicken breasts
4 1/2 teaspoons salt, divided
2 1/2 teaspoons freshly ground black pepper, divided
76 saltine crackers (2 sleeves), crushed
2 1/2 cups all-purpose flour, divided
1 teaspoon baking powder
1 teaspoon ground red pepper
8 cups milk, divided
4 large eggs
Peanut oil

Preparation
Place chicken breasts between 2 sheets of heavy-duty plastic wrap, and flatten to 1/4-inch thickness using a meat mallet or rolling pin.

Sprinkle 1/2 teaspoon salt and 1/2 teaspoon black pepper evenly over chicken. Set aside.

Combine cracker crumbs, 2 cups flour, baking powder, 1 1/2 teaspoons salt, 1 teaspoon black pepper, and ground red pepper.

Whisk together 1 1/2 cups milk and eggs. Dredge chicken in cracker crumb mixture; dip in milk mixture, and dredge in cracker mixture again.

Pour oil to a depth of 1/2 inch in a 12-inch skillet (do not use a nonstick skillet). Heat to 360°. Fry chicken, in batches, 10 minutes, adding oil as needed. Turn and fry 4 to 5 more minutes or until golden brown. Remove to a wire rack in a jellyroll pan. Keep chicken warm in a 225° oven. Carefully drain hot oil, reserving cooked bits and 2 tablespoons drippings in skillet.
Whisk together remaining 1/2 cup flour, remaining 2 1/2 teaspoons salt, remaining 1 teaspoon black pepper, and remaining 6 1/2 cups milk. Pour mixture into reserved drippings in skillet; cook over medium-high heat, whisking constantly, 10 to 12 minutes or until thickened. Serve gravy with chicken.

I got this Spicy Cream Corn recipe from my mother-in-law. We always have this corn at Thanksgiving. It goes great with fried chicken too.  My younger son is very picky but this is one of his favorite foods.
 

Spicy Cream Corn

4 cans White Shoepeg Corn

8 oz. block cream cheese

approx. 2 Tbsp chopped jalapenos from a jar- you can adjust the amount of peppers depending on how spicy you want the corn.

 

Enjoy!!