Common Food Blogging mistakes and how not to become that blogger

So late last night you decided you love cooking, as well as sharing your recipes with family and friends so much you want to become one of us, the new upcoming and famous Recipe Blogger. After all, everyone tells you, you’re a fabulous cook. Let me share with you some common Food Blogging mistakes and how not to become that blogger.

You most likely have no formal kitchen training or have ever worked in the restaurant industry, but heck who needs formal training when you’re already known as a fabulous cook in your own family circle. Now you feel that all you need is the honest, pertinent information about recipe blogging; so you can be on your way to your own Recipe Blogging Stardom as well as make a living working from the comfort of your own home.

Blogging mistakes

Your wish is my command…  Continue reading

What oil should I use for cooking …

Have you ever had to do the famous Google search “What oil should I use for cooking…?” If you just answered yes, don’t feel bad at one time or another we all have done the search for the best oils to use to cook our favorite foods. Sometimes with one eye twitching over the complete madness of it all. There are so many oils just in your local market alone you can get dizzy and completely frazzled trying to figure out the proper oils you need for sautéing, cooking, baking, roasting, and or frying your favorite chicken.

After having a detailed discussion the other night with a friend over oil uses, as well as the smoke points of various oils; I decided to make life a little easier for you by doing this handy little guide of  “What oils should I use for cooking…” from the most often used oils such as peanut oil, canola, vegetable oils and olive oil there are an extraordinary amount of oils out there to use for different  purposes– So let’s help you find the correct one for your next meal.

What oils should I use for…

Continue reading

Funeral Potatoes Recipe

Whether you’re  hailing from Utah and refer to the recipe as Funeral Potatoes or a Southerner from Mississippi that calls it Hashbrown Casserole, this recipe is pretty darn delicious if you ask me or any of the folks I have made it for. It’s really the perfect casserole for the holidays, work potlucks, church functions, any gathering that requires a covered dish. Just simply combine shredded hashbrowns, extra-sharp cheddar cheese, shredded Colby-Jack cheese, cream of chicken soup, cream cheese, sautéed onion, and minced garlic.

The list of names for this casserole dish that uses those famous frozen hash browns is almost endless depending on where you live in the United States. I have heard them called, Church Lady Potatoes, Christmas Potatoes, Heartstopper Hashbrown Casserole, Ward Potatoes, Cheesy Potato Casserole,  Pittsburg Potatoes, as well as  Church Social Potatoes by some.
You might ask, “How did this casserole ever became known as Funeral Potatoes in Utah?” It seems about 15-16 years ago  Funeral Potatoes became a staple served at dinners given for bereaved friends and family after a Latter Day Saints funeral. I’m sure they were being served up in Utah long before they were fondly nicknamed, “Funeral Potatoes” Continue reading

Southern Baked Bean and Ground Beef Casserole

Southern Baked Bean and Ground Beef Casserole is another iconic Southern covered dish our family loves to share at family functions, Church Potlucks, picnics and even on some of the spring and summer Holiday gatherings.

This Casserole is a total cinch to make; combining VanCamp’s pork and beans, crisp bacon, lean ground beef, sweet red bell peppers, Jalapeno peppers, sweet onions, BBQ sauce, spicy brown mustard, and brown sugar.

If you have ever resided or visited the South and you’ve been to any gatherings at all where the community shares a covered dish aka casserole, then chances are you have tried a variation of Southern Baked Bean and Ground Beef Casserole. If not you are missing out on one of the best tasting Southern casseroles.What are you waiting for?

Let me just tell you this recipe is so darn good you will even find this being served at the homes of Trisha Yearwood,  Paula Dean, and Ree Drummond, just to name a few who know a good Southern covered dish at family gatherings. Now if one of y’all tell me you have no clue who these lovely women are; I am just gonna cry myself to sleep tonight. Continue reading

Lemony Tarragon Chicken Salad

Lemony Tarragon Chicken Salad it has a clean fresh taste, with a positive upside; Lemony Tarragon Chicken Salad is so easy to make in a matter of minutes; combining  diced chicken breast meat, freshly roasted chopped red peppers, crisp green celery, chives, mayonnaise, freshly squeezed Florida lemon juice, garden fresh Mexican tarragon, a little kosher salt and freshly ground peppercorns.

I know y’all love a good recipe for Chicken Salad and this Lemony Tarragon Chicken Salad is just what the doctor ordered to chase the winter blues away. Besides its citrus season in The Sunshine State and frankly,  it’s the perfect time to bring out the non-mama-drama recipes that y’all love and crave.

Have you ever got just got so tired of eating all those non-stop handy-me-down casseroles you just want something yummilicious and simple to make for lunch or even dinner? Don’t get me wrong, I know y’all love those winter casseroles; but how many times can we eat that same Mississippi Pot Roast or John Wayne Casserole from Pinterest?

Lemony Tarragon Chicken Salad it has a clean fresh taste, with a positive upside; Lemony Tarragon Chicken Salad is so easy to make in a matter of minutes; combining diced chicken breast meat, freshly roasted chopped red peppers, crisp green celery, chives, mayonnaise, freshly squeezed Florida lemon juice, garden fresh Mexican tarragon, a little kosher salt and freshly ground peppercorns.Speaking of that Mississippi Pot Roast recipe, did you notice now some people are classing up the name a bit and calling it, “The Pepperoncini Pot Roast?” Call it what you will, it’s the same darn Pot Roast with Italian Dressing VS Ranch Dressing. Funny thing is my mama lives right in Olive branch, Mississippi, and had no clue about Mississippi’s glorious Pot Roast on Pinterest until a few years back; and then I even jumped on the bandwagon making it myself. Continue reading

Green Goddess Dressing

Green Goddess Dressing is a beautiful minty colored green blast from the past made with plain Greek yogurt, buttermilk, Duke’s mayo, chervil, chives, anchovy, tarragon, lemon juice, and freshly ground pepper. It’s perfect for your Springtime freshly made salads.

It has been said in the past that Green Goddess Dressing’s origin points to the Palace Hotel in San Francisco in 1923 when the hotel’s executive chef Philip Roemer wanted something to pay tribute to actor George Arliss and his hit play, The Green Goddess. He then concocted this dressing, which, like the play, became a hit.

I have to admit I am an avid collector of anything vintage, including recipes.This dressing is right up my alley and definitely a delicious blast from the past on a wonderful crisp and cool salad. I adore the natural minty tinted color as well as the flavor of this dressing.

Green goddess dressing

I bet a few of you are wondering a few things…

What is Chervil? : Chervil, aka French parsley, is a delicate annual herb related to parsley.It is commonly used to season mild-flavored dishes and is a constituent of the French herb mixture fines herbs. Continue reading

Dill Pickle Dip

Mention Dill Pickle Dip to me and I will proclaim to you, it to be, What dreams are made of on a warm spring day here in Mississippi. It’s that deliciously simple to make dip we love to serve at family shindigs and church potlucks. I mean just the ingredient list alone gives me endless smiles thinking about it;  cream cheese, crunchy baby dill pickles, red onions,  fresh dill weed, minced garlic, and a subtle hint of Cajun Spice to bring it together.

Dill pickle dip reminds me of those delicious little ham, cream cheese, and dill pickle pinwheel sandwiches we devoured in the 80’s and 90’s as children. It’s the perfect dip to serve with crunchy kettle chips, soft pita bread, or your favorite crackers. Trust me if you love dill pickles you are surely going to swoon over this Dill Pickle Dip recipe.

Here in the South, we don’t wait for Game Days or the Christmas holidays to break out our favorite dips and spreads; those recipes are an all year around affair. We love to serve them at our gatherings and watch them disappear off the table like nobody’s business. In fact, we wait in anticipation to see how fast they vanish.

I like using those crunchy baby dill pickles in my recipe for Dill Pickle Dip, they just seem to have that wonderful crunchy texture and the perfect amount of dill pickle flavor. I always save about 5-6 of them that I thinly slice and use as a garnish for the top of the Dill Pickle Dip. Just gives it that fancy schmancy look we all love to see. Continue reading