Watergate Salad aka Pistachio Pineapple Delight

One of my all-time favorite desserts is the deliciously creamy green Watergate salad, often called Pistachio Pineapple Delight or Green Fluff dessert salad, made from about 7 ingredients such instant pistachio pudding, juicy pineapple, whipped topping, chopped pecans, colored mini marshmallows, topped with coconut flakes, and Maraschino cherries.

There are several myths behind of the history of the famous green Watergate Salad aka Pistachio Pineapple Delight making their way around the web these days. When the archivist at The Kraft headquarters was asked to tell the real story behind the history of the Watergate Salad she spilled the beans on this popular Urban Food Myth we call Watergate Salad aka Pistachio Pineapple Delight and the story behind it isn’t what you think it is.At some point during, 1985 or maybe 1986, a recipe for Pistachio Pineapple Delight was featured on the back of the Pistachio Pudding package. The ingredients were basically the same minus the JET-PUFFED Miniature Marshmallows. Continue reading

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SPICY PENNE PASTA WITH ANDOUILLE SAUSAGE

This Cajun flavored Spicy Penne Pasta with Andouille Sausage is made with pure Southern love combining penne pasta, grilled Andouille sausage, a deliciously creamy cheese sauce, diced tomatoes with chiles, Roasted Red Peppers, onions, fresh garden grown herbs, and Cajun spices.

I wish all dinners came with an easy button, this Cajun Flavored Spicy Penne Pasta with Andouille Sausage only took me about 30 minutes after the grill was fired up to cook. While I waited for my grill to heat, I used the time to do a bit of prep work for my recipe such chopping a medium onion, garlic, and fresh parsley from my herb garden.

Just a hint if you don’t live in an area where you can pick up andouille sausage at your local market you can take one of two routes; either go with a spicy country sausage or you can use a smoked sausage you enjoy. I have actually had to do so myself. The flavor changes slightly but it’s still totally delicious and easy to make for dinner. Continue reading

BROCCOLI APPLE SALAD

Crisp broccoli, Pink lady apples, celery, cranberries, raisins, shredded carrots, and sunflower seeds come together to make an amazing salad with delicious flavors and various textures. The creamy dressing on top makes this Broccoli Apple salad absolutely delicious.

Broccoli Apple salad is one of those salads that’s so deliciously good, it’s hard to remember it’s the main ingredient is broccoli. Broccoli has long been a  love-hate relationship with many adult and children alike over the years. However, Broccoli Apple salad recipe has always been a huge hit with my children and family thankfully.

broccoli-apple-saladI  totally love broccoli as long as it’s not just bland steamed broccoli tossed on my plate. That’s where I draw the line with broccoli. I also won’t eat overcooked broccoli; it’s just kinda downright gross. What’s your broccoli pet peeve?
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New Orléans Style bbq Shrimp Recipe

New Orléans Style bbq Shrimp is one of the fabulous historical dishes of New Orléans. Of course, New Orléans Style bbq Shrimp isn’t about dumping a bunch of BBQ sauce on chargrilled shrimp. It’s actually a  very delicately prepared shrimp dish cooked in a rich butter sauce spiked with a healthy dose of Worcestershire sauce and white wine and eaten with a freshly baked crusty French bread to sop up the rich flavored broth. You can find various versions at the restaurants and in homes across the city of New Orléans, but the original recipe comes from the Uptown restaurant, Pascal’s.

In the mid-1950s, the New Orléans-based Italian restaurant Pascal’s Manale opened it’s doors in 1913 on Napoleon Ave,  New Orléans, LA  and invented the BBQ shrimp recipe. The story is told as one of the restaurant’s frequent customers,  a Mr. Vincent Sutro, had just returned to the New Orléans area from a trip to Chicago, and he began discussing a fabulous dish he had in Chicago with chef Jake Radosta.  He then asked the chef if he could reproduce a similar recipe for him that evening for his meal.

new-orleans-style-bbq-shrimp-2The Pascal’s Manale Restaurant’s Chef Jake  Radosta tried to no avail to recreate the original Chicago dish based on the customer’s description. What he served to Vincent Sutro ended up not coming out the same as the shrimp dish did in Chicago during his trip, however, he insisted that the shrimp recipe was even better. The Pascal’s Manale restaurant decided to put the dish on the menu, where it’s been ever since. Continue reading

Spicy Southern 15 Bean Soup with Smoked Sausage

This hearty and delicious tasting Spicy Southern 15 Bean Soup with Smoked Sausage is perfect for chasing away the winter time blues. Made with some of the South’s favorite ingredients such as; smoked sausage, 15 different beans, fresh collard greens, onions, celery, green bell peppers, carrots, garlic, diced tomatoes with chiles,  Cajun seasoning, red pepper flakes, and Cayenne pepper served over white rice for the perfect balance of flavor.

This recipe for Spicy Southern 15 Bean Soup is definitely a go-to meal for those of us who love of beans and rice recipes. The combination of beans, rice, collard greens and smoked sausage are definitely a plus in my book. Add a bit of white cornbread and I’m in my own little word of happiness.spicy-southern-15-bean-soup-3First off I want to apologize and give you all a BIG Thank you for being here. I know it seems as if I have been a bit lax on sharing recipes and stories with y’all; for that I am sorry. We have had one crazy mess going on that started with a leaking pipe under the house foundation and ended with concrete floors being dug up, new tile laid in the kitchen, and all new carpet in the rest of the living area. Now hopefully we can get back on track and have a little less dramatic household in the future. Continue reading

CAJUN FLAVORED HOPIN’ JOHN Recipe

New Years Day is nearly here and there are some Southern Traditions I plan to uphold; one of them being Cajun Hopin’ John along with a few other delicious Old Southern traditions. Hopin John like most Southern foods has a rich history to be told.

Now,  traditionalists may have a few words to say about my recipe, and that’s ok we all have our own specific traditions and family recipes we enjoy making. The original ingredients used to make Hoppin’ John were simple: one pound of bacon, one pint of peas, and one pint of rice.You couldn’t get any more straightforward or traditional than that back in the day.

cajun-flavored-hopin-johnIn  Sarah Rutledge’s The Carolina Housewife -1847, it’s important to know that everything was cooked together in the same pot. “First put on the peas, and when half boiled, add the bacon. When the peas are well boiled, throw in the rice, which must first be washed and graveled. When the rice has boiled half an hour, take the pot off the fire and put it on coals to steam, as in boiling rice alone.” Continue reading

Southern Chocolate Gravy with Bacon

Southern Chocolate Gravy with Bacon is a decadent delicious gravy made from simple budget friendly ingredients such as bacon drippings or butter, all-purpose flour, cocoa powder, sugar, milk,  a pinch of salt, and smoky crumbled bacon to drive your taste buds over the edge.

I can not begin to tell you how delightful Southern Chocolate Gravy with Bacon really is without thinking back to the look that would come across my beautiful mama’s face when she would talk about how when she first had Chocolate gravy over her mama’s house in Tennessee, she felt like heaven and earth moved that day.

Southern Chocolate Gravy with Bacon is a decadent delicious gravy made from simple budget friendly ingredients such as bacon drippings or butter, all-purpose flour, cocoa powder, sugar, milk,  a pinch of salt, and smoky crumbled bacon to drive your taste buds over the edge.

I know some of y’all are asking, “What exactly is Chocolate Gravy?”,  it’s pure chocolate heaven that we Southerners serve over our homemade buttermilk biscuits made of simple staple ingredients you probably already have sitting right in your cupboard and refrigerator now. It’s not a fudge sauce nor a chocolate sauce, it’s somewhere between, yet has a smoky flavor and is made from a special  cocoa and flour-based roux cooked to perfection in a well-seasoned cast iron skillet. Continue reading