Sunday, July 20, 2008
On my trip to the beach~ shopping adventure I ran across the cutest thing ever!! I needed a new pair of oven mitts....but oven gloves trimmed in leopard fur....sign me up! My husband just laughs at me...and makes some obnoxious "redneck" jokes...but I love them. I think it adds some spice to my everyday cooking..lol! I contemplated buying the matching apron for a hot minute...but decided to pass on the fear that it might look a little ridiculous (or make my butt look even bigger)!
My hubby and I took a trip to Myrtle Beach this week. It rained most of the day Friday...so since we could not hang out on the beach...we decided to take in some shopping! I came across the cutest little kitchen store (I'm a sucker) and I found my new favorite gadget...the microplane zester/grater! It has a funkey little handle that comes in several colors...and has a neat little plastic case! I am in love with this little contraption. I now find myself wanting to add zest to everything just as a good excuse to us it! Oh...and I had to pick up a few extra as Christmas gifts...since they were only 12 bucks! Score :)
Saturday, July 5, 2008
Keeping with my southern...Paula inspired cooking this weekend I decided to break down and finally cook The Lady's Cheesy Mac. I have never been a big fan of baked mac and cheese...but after trying it on our trip...I was sold! The sour cream and the milk just make it super creamy. It was sooo cheesy and good...me and my hungry hubby just ate it up! As Mark's crazy grandmother says "it will make you think you're there when you're not" :)
4 cups cooked elbow macaroni, drained (approx. 2 cups uncooked)
2 cups grated cheddar cheese
3 eggs, beaten
1/2 cup sour cream
4 tablespoons (1/2 stick) butter, cut into pieces
1/2 teaspoon salt
1 cup milk, or equivalent in evaporated milk
Preheat oven to 350 degrees. After macaroni has been boiled and drained, add cheddar cheese while macaroni is still hot. Combine remaining ingredients and add to macaroni mixture. Pour into casserole dish and bake for 30 to 45 minutes. Top with additional cheese!
One of many great southern recipes. Hoecakes remind you of a pancake...but with a sweet cornbread flavor. My sweet little granny used to call them cornmeal pancakes. I love them with a little butter and just a little bit of maple syrup! I have a special cast iron skillet just for making these...and cornbread. This recipe is from the Paula Deen's Lady and Son's cookbook!
1 cup self-rising flour
1 cup self-rising cornmeal
1 tablespoon sugar
3/4 cup buttermilk
1/3 cup plus 1 tablespoon water
1/4 cup vegetable oil or bacon grease
Oil or butter for frying
Mix all ingredients well except for the frying oil. Heat oil in a skillet over medium heat. Drop mixture by tablespoonfuls into hot skillet. Use approximately 2 tablespoons batter per hoecake. Brown until crisp; turn and brown on other side. Drain on paper towels. Leftover batter will keep in refrigerator for up to 2 days!
My hubby and I made a recent trip to Tunica...to eat at the new Paula Deen's buffet! It reminded me of the reasons that I love watching her...and reading her cookbooks. It is the kind of food that my grandmother used to make...the kind of food that warms your heart and fills your tummy. It reminds me of sitting in the kitchen and watching my sweet little grandmother cook all of her masterpieces...and trying to take notes along the way. It stirred up all the memories of all of those sweet smells I miss so much! It also reminded me of what is so special about the south....our hospitality...and most of all our food :)