Tag: buttermilk

Green Goddess Dressing

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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 →

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Southern Fried Dill Pickles

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You’ll find my Southern Fried Dill Pickles are made from delightfully crunchy, tiny baby dill pickles, that are gloriously soaked in a garlic and dill brine till perfectly seasoned, then placed in a seasoned buttermilk and hot sauce brine before fried to perfection and served with homemade Ranch dressing.

It’s been said by folks that Fried dill pickles were made popular by a Mr. Austin aka Fatman, in the year of 1963, at the local Atkins, Arkansas, Duchess Drive-In. The recipe for his Fried Dill Pickles is so top-secret that only his immediate family members have it. They used his secret recipe for Fried Dill Pickles only once each year at the annual Atkins, Arkansas, Picklefest, held each May.Two restaurant owners have laid claims to being the-the originators of the oddly delicious fried pickle recipe. According to the owners of the Hollywood Café in Robinsonville, Mississippi, fried dill pickles made their first appearance in 1969 when one of the restaurant’s cooks, rolled the dill pickles them in the batter for catfish, served them to the restaurant’s guests. Continue reading →

Southern Oven-Fried Lemony Pepper Chicken

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Southern Oven-Fried Lemony Pepper Chicken is the best of both worlds, juicy boneless chicken thighs marinated in freshly squeezed lemon juice, buttermilk, seasoned to perfection with a delicious homemade lemon pepper seasoning,  coated with one of the best Southern chicken batters, then smothered in a Lemon and Cream based Gravy made from the perfect roux.

Have you ever really had a serious craving for something? Now let’s get a bit more intense, have you ever craved two different things at once? The day that I came up with my recipe for my Southern  Pepper Chicken I was craving  Fried Boneless Chicken thighs with gravy, but I was also craving Lemon and Pepper Chicken. I almost drove my entire house crazy trying to decide which I wanted more, my husband finally got a bit annoyed and told me, “Just make both of them already, I’m tired of hearing this!”

Southern Fried Lemony Pepper Chicken 1I don’t know about y’all but I really don’t want to make two different recipes in one night because I can’t make up my mind which craving is worse, so there has to be a happy medium for this dual craving of mine, then it hit me I could satisfy both cravings with a few adaptions to my recipe for  Oven-fried Chicken with white gravy. Continue reading →

Baked Spicy Breaded Cajun Chicken Wings

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Baked Spicy Breaded Cajun Chicken Wings are finger licking good without all the saucy mess you’d expect; Spicy Breaded Cajun Chicken Wings are soaked in rich buttermilk and hot sauce overnight, deliciously seasoned with spicy Cajun seasoning and made with a crispy crunchy Cajun-style Batter for the perfect outcome.

These scrumptious Baked Spicy Breaded Cajun Chicken Wings are the bomb, they are perfect for an appetizer on game day or  a casual family dinner setting. I love that you can toss these bad babies in the oven and they come out crispy and crunchy, yet tender and definitely juicy!Spicy Breaded Cajun Wings

Now guys and gals, I’m not even gonna lie I take the easy road with Louisiana Seasoned Crispy Chicken Fry Batter that’s made right in Baton Rouge, Louisiana.  Louisiana Seasoned Crispy Chicken Fry Batter is what I call a wet dry batter; what’s  a wet dry batter you’re wondering? You simply mix a bit of water with a small amount of the batter, dip your chicken, and then dread it in the rest of the dry batter; easy peasy Continue reading →

Southern Chicken and Dumplings

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Forget what you have heard all these years about Southern Chicken and Dumplings being a depression era recipe, this delicious comforting meal was served up in Southern kitchens long before The Great Depression. Various dumplings have emerged in recipes in various ways since at least the 1800’s here in the South.

It seems; many folks when writing up a recipe and tossing it on the net seem to think our beloved Dumplings are a reminder of an era that called for tossing shit together like an afterthought. Yes, I just used the word shit in case you were speculating on what you just read.

Southern Chicken and DumplingsChicken and Dumplings shouldn’t dare to be called  poverty food of The Depression; on many menus dating long before the 1929-1939 Depression-era Dumplings were proudly served on menus right along Roasted Lamb, beef, and other luxury menu items. Continue reading →

Mediterranean Bread with Aged Asiago Cheese

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Can I tell you how thrilled I was to receive a wonderful package of Aged Asiago Cheese from the producers of Asiago PDO   (Protected Designation of Origin)  This is the renowned Cheese that made Millenary History? What do I mean by “Millenary History?”  I mean it’s literally been produced since the year 1000.  Now that’s what I call history in the making of Asiago Cheese.

Great Italian Cheese is like a little slice of heaven there is nothing like a quality Italian cheese.  Let’s talk a bit about the Aged Asiago Cheese we are using today. Right now, I bet you are wondering what the DOP stamp on the box means? The  DOP Stamp in Italian means “Denominazione Di Origine Protetta.”

asiago-artisan-breadAre you curious about what all that may mean to you? It is the best guarantee of excellence in a European Agri-food product. It also lets you know  that the Asiago Cheese we have used here today in our recipe for Mediterranean Bread comes principally from the geographical environment in which it was made  and that the production  processing and preparation of Asiago used today take place exclusively in that area of origin. Continue reading →

Homemade Buttermilk Ranch Dressing – DIY

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My Homemade Buttermilk Ranch Dressing – DIY is one of the best Ranch Dressing recipes you’ll ever get your hands on to date; combining buttermilk, sour cream, mayonnaise, garlic, fresh herbs such as chives, parsley,  dill weed, tarragon, and  basil. It’s so good your going to be giving away the store brand you’ve been using.

I’m a firm believer in Homemade Ranch Dressing; you can’t go wrong eliminating all those chemicals and preservatives the store brands contain….Can you? Absolutely not friends and loving readers.

I love Ranch Dressing and have been known to privately dump it on almost anything  if you don’t watch me, vegetables, meats, chips, pretzels and a few times a slice of pizza…Yes, I know that’s just plain crazy isn’t it?  I can’t help myself, I told you I love Ranch Dressing

Homemade Ranch DressingA little fact on Ranch Dressing:  Ranch dressing has been the nation’s best-selling salad topper since 1992 when it overtook Italian Salad Dressing in the United States. Can you believe that? I sure can because it’s my favorite go-to dressing for my vegetables and salads. Continue reading →