This buttermilk cornbread recipe is easy and so moist and tasty.
Love it warm with lots of butter and preserves.
Make it as muffins, pictured, or in an 8 or 9 inch pan.

Ingredients;
1/2 cup butter, melted
1/4 cup sugar
2 eggs
1 cup buttermilk, I use whole milk (see my “making buttermilk” recipe to make your own)
1 cup yellow corn meal
1 cup all purpose unbleached flour
1 TSP salt
1 TSP baking powder
1/2 TSP baking soda

Directions;
Preheat oven to 400. Line muffin cup pan with paper liners or brush pan with some of the melted butter. Mix the balance of butter with the milk and eggs. Set aside. Mix the dry ingredients and add to the milk-egg mixture. Only mix until blended, some lumps are ok. Do not over mix. Pour into buttered pan or fill muffin cups 2/3 full. Bake for 20-30 minutes, once tooth pick comes out clean.

A special breakfast treat for your loved ones. Valentine pancakes is a simple recipe and makes a great addition to a Valentines brunch.

Ingredients;
Make my “Buttermilk Pancakes” recipe or buy a mix if you have to.
Buy a few large heart shaped cookie cutters (available at any Target or Walmart)
Heat a griddle to 350.
Spray the form with cooking spray each time you fill it.
Place on the griddle.
Pour about 1/3 up the form with the batter.
Cook a few minutes until it is set and lightly browned.
Flip the heart form then push on the pancake to release. Let it cook a few more minutes on this side.
Serve with your favorite jam, syrup, cut strawberries or any topping you like.

Use the tender and flavorful sea scallops for this recipe.

You can make any shellfish with White Wine Butter Sauce, just adjust the cooking time accordingly.

Ingredients:
1LB fresh sea scallops
1 TBLS shallot, minced
4 TBLS unsalted butter
1/2 cup dry white wine
1 TBLS fresh lemon juice

1/2 cup Italian flavored bread crumbs mix with a drizzle of olive oil so they are a little pasty.

Directions:
Preheat oven to 400.
Place the scallops in an oven proof baking dish, set aside.
In a frying pan saute the butter and shallot for a few minutes. Turn the heat to high and add the wine and lemon juice. Simmer for a few minutes.
Pour over the scallops and top each of them with a little of the bread crumb mixture. Bake for about 10-15 minutes until they are just firm.

This recipe is a staple at our Christmas Eve “Feast of the Seven Fishes”

This Pork Tenderloin roast dish slices like butter and the veggies compliment it perfectly.

Ingredients:
2-2.5 LBS pork tenderloin roast (try not to get the one that is injected with salt solution)
1 TBLS olive oil
1 TSP garlic powder
1 TSP onion powder
1/2 TSP paprika
Kosher salt and pepper to taste

Combine the above and rub the roast with it, set in a roasting pan.
Preheat oven to 375.

Peel and cut the below into 2″ pieces and toss with 1 TBLS olive oil.
2-3 large carrots
2 med sweet potatoes
2 large parsnips

Place in roasting pan with pork and roast in oven for about 45 minutes to 1 hour or until pork is cooked as desired. Pork can be med pink in center now instead of cooking it through. It’s your choice. If the veggies are still too hard just remove the pork and continue roasting the veggies.
Let the roast rest for about 15 minutes before slicing.

This is a take on the traditional beef stew. Tasty and freezes well.

Ingredients:
2-2.5 LBS cubed beef for stew
2 TBLS olive oil
1 cup dry red wine
1 cup beef stock
2 cups frozen pearl onions
1 cup celery, cut into 1″ pieces
4 carrots, peeled and sliced into 1″ pieces
2 TBLS tomato paste
1 bay leaf
Salt and pepper to taste
1/2 cup water
1 TBLS corn starch
1 TSP Kitchen Bouquet or Gravy Master seasoning

Directions:
In a sauce pot heat the oil to med and add the beef. Brown for 10 minutes. Turn up the heat to high and add the red wine. Stir to deglaze the scrapings for a few minutes. Pour into a crock pot or stove top pot to cook. Add the ingredients except water, corn starch and gravy seasoning. Simmer on low stove top for 2 1/2 hours or in the crock pot on the high setting for four hours or until the meat is fork tender. Once just about done stir the corn starch and gravy seasoning into the water. Pour into the crock pot /stove top pot and stir. This will thicken the gravy slightly. Heat on high for 5 minutes and serve with a side starch such as mashed potatoes or cooked egg noodles.

Candied Sweet Potatoes Ingredients:

6 medium sweet potatoes or yams
2/3 cup light brown sugar
1/4 cup orange juice
1/2 TSP orange zest
1/4 cup pineapple juice

4 TBLS butter
1 TSP cinnamon
1/2 TSP nutmeg

Directions:

Preheat oven 375.
Boil the potatoes-yams until just soft but not mushy. Peel them and slice into 2 inch pieces. Place the slices in a baking pan. Set aside.  Place the the remaining ingredients, except nutmeg in a sauce pan and simmer for 10 minutes. Pour over potatoes-yams and sprinkle with nutmeg. Cover and bake for 20 minutes.

My friend Susan makes this Bacon and Sugar Cocktail Franks recipe all the time. What a great flavor combo of the salt and sweet.

Ingredients:
1 Pkg cocktail hot dogs
1 LB package bacon, any kind
1LB box dark brown sugar
Toothpicks

Directions:
Preheat oven 350.
Roll each hot dog in the bacon, just enough to go around once or twice. Then roll it in the brown sugar. Place a toothpick through the middle. Bake on a wire rack, if you have one, placed on top of a lipped cookie sheet.
Bake for 10 minutes or until the bacon is crisp.

This Open Face Apple Tart dessert is an easy way to make an impressive dessert with little effort.

Ingredients:
4 large baking apples like Winesap, Granny Smith, peeled and sliced thin (you can use canned apples and not use the ingredients below, but the fresh are best)
1 TSP cinnamon
Dash of nutmeg
¼ cup sugar
Splash of vanilla
1 TBLS flour
Mix the apples with all the above ingredients.

1 pkg refrigerated pie crusts, such as Pillsbury (take this out of the refrigerator about 30 mins before using)
1 egg white, beaten
Sprinkle of large crystal sugar granules (sold in the baking aisle in shaker size jars)
4 sheets of wax paper
1 sheet parchment paper

Directions:
Preheat oven to 425.
Put two sheets of the wax paper on a counter and unroll one of the pie crusts and cover it with the two remaining wax paper sheets. Roll out slightly, just to thin the crust a bit. Peel the wax paper away and place the crust on a parchment paper lined cookie sheet. Lay the apples in the middle placing them into a circle leaving about 1 1/2 inches of crust as a border. Fold the crust border toward the middle making a pleated effect all the way around the tart. Brush the folded crust with egg white and sprinkle with the large crystal sugar. Bake for 25 minutes.

Start this pot roast recipe in a deep sauce pan but then it goes into a crock pot for easy no fuss cooking.
The pureed ingredients make a delicious gravy.

Ingredients:
4LB bottom round beef roast or a similar beef cut
Salt & Pepper
3 TBLS olive oil
2 med onions, sliced
4 cloves garlic, chopped
1 cup dry red wine
2 cups beef broth, I use low sodium
1/2oz – 1oz dried Porcini mushrooms(usually in a bag hanging on a rack in the produce aisle)
1 large sprig fresh rosemary

Directions:
Pat the meat dry and sprinkle well with salt and fresh ground pepper. Heat in a deep sauce pot 2 of the TBLS of oil. Brown the meat well on all sides. Remove the meat and place it in a crock pot, set aside. Add the remaining 1 TBLS oil and the onions, scrapping the brown from the pan until the onions are tender. Add the garlic for one minute then add the wine. Boil for about a minute and add the broth and mushrooms. Pour the boiled ingredients into the crock pot with the meat. Cover and cook on hi for 3-4 hours. Or you can cook covered in the oven for the same time at 350.
Remove the beef from the crock pot and cover on a plate. Spoon off any excess fat from the juices. Use a submersible or a regular blender to puree all the juices. Be sure not to fill the blender more than half way as hot ingredients expand. Pour puree into a sauce pot add the rosemary and simmer for about 10 minutes, this will make your gravy. Season with salt and pepper to taste. Slice the meat and top with gravy for serving.

This Pumpkin muffins recipe can be made into loaves or any size muffin. Just adjust the baking time accordingly. Done when a toothpick comes out clean. Very moist and rich.

Ingredients:
3 1/3 cups all purpose unbleached flour
1/2 TSP baking powder
2 TSP baking soda
1 1/2 TSP salt
1 TSP cinnamon
1/2 TSP ground cloves
2/3 cup chopped pecans
2/3 cups golden raisins
2 cups sugar
2/3 cups unsalted butter, at room temp
4 eggs
2 cups canned pumpkin(you can make up to 1/2 cup of this cooked mashed sweet potato)
2/3 cup water

Directions:
Preheat oven to 350.
Sift the flour with all the dry ingredients except the sugar. Set aside.
Cream butter and sugar and then add one egg at a time until fluffy. Add pumpkin and water. Slowly add in flour mixture and beat for 2 minutes. Stir in raisins and nuts. Pour into loaf pans or muffin pans. A full size loaf takes about 1 hour, mini muffins take about 15 minutes.

Cajun gumbo Ingredients:
4 stalks celery, sliced
1 med onion, diced
1 red bell pepper, diced
2 TBLS veggie oil
2 TBLS Chef Paul’s Magic salt free all purpose seasoning, a short blue can in the spice aisle
1 14.5oz can stewed tomatoes, chopped
1 bay leaf
2 12oz-14oz cans chicken broth, low sodium is best
1 LB pkg frozen sliced okra
2 halves boneless chicken breasts, cubed
2 links Cajun style andouille sausage, sliced, it’s usually near the hot dogs and bacon in your supermarket
12oz pkg frozen crawfish tail meat (if not available use fresh lump crab meat)
1 LB raw shrimp, peeled and deveined, tails can be left on

Directions:
Saute the celery, onion and pepper in the oil in a large frying pan. Add the Chef Paul’s seasoning and stir. Add the tomatoes, chicken broth, bay leaf and okra. Bring it to a simmer. Add the chicken and sausage. Continue to simmer for about 10 minutes. Add the crawfish meat and shrimp and simmer for 4-5 minutes. Serve in a bowl alone for a lower carb option or over the rice of your choice.

This banana bread recipe is soft and moist. Be sure the banana’s are nearly rotten for the best flavor.

Ingredients:
1 3/4 cups unbleached flour
1 1/4 TSP baking powder
3/4 TSP salt
1/2 TSP baking soda
2/3 cup sugar
1/3 cup unsalted butter, room temp
2 eggs
2 TBLS milk
1 cup mashed ripe bananas, about 3 med size
dash of nutmeg
1 TSP vanilla
1/2 cup chopped pecans or walnuts is optional

Directions:
Preheat oven to 350.
Stir together flour, nutmeg, salt, baking soda and powder. Set aside. Cream sugar with butter and then add eggs one at a time and beat until fluffy. Add milk and vanilla. Add mashed banana and flour mixture alternating into the butter mixture. Beat well. Add nuts if you like or place them on top of the loaf. Lightly grease a 8x4x2 loaf pan or line 12 muffin cups. Bake for about 30 minutes for muffins and 60 minutes for a loaf or until a toothpick inserted comes out clean.

This Roasted Garlic and Lemon Chicken recipe is soooo gooood. The oven temp sounds high but the bacon protects the chicken from over browning and sears in the juices. Using fresh herbs is essential for the full flavor.

Ingredients:

1 (5 to 6-pound) roasting chicken
ground black pepper
6 or more springs of fresh thyme, a good hand full
4-6 fresh sage leaves
2-3 fresh rosemary springs
1 lemon, halved
1 head of garlic, cut in 1/2 crosswise
4 slices of thick sliced bacon (can be turkey bacon)
1 cup dry white wine
1/2 cup chicken stock

Directions:
Preheat the oven to 425.
Remove the chicken parts from inside the chicken. Wash the chicken with cold water and salt. Trim any excess fat. Place the chicken in a large roasting pan. Sprinkle with pepper. Stuff the cavity with the rosemary, thyme, sage, ½ a lemon and ½ a head of garlic. Place the bacon on the top of the breast and legs. Place the remaining lemon and garlic in the roasting pan cut side down.
Roast the chicken for 1 hour. Remove the bacon slices from the top of the chicken and set aside. Continue roasting the chicken for an additional 1/2 hour, or until the juices run clear when you cut between a leg and thigh. Place on a platter and cover with aluminum foil while you prepare the gravy.
Spoon off the fat from the bottom of the pan leaving the chicken juices and only about 2 tablespoons of the fat. Pour the drippings into a sauce pan and add the wine, ½ cup chicken stock and squeeze the garlic from its husk, bring it to a boil. Reduce the heat, and simmer for 5 minutes, or until reduced by half.
Slice the chicken on a platter. Garnish the chicken platter with the bacon slices, roasted garlic, lemon and herbs. Serve with the gravy.

This butternut squash soup recipe is so tasty and easy. It has a smooth creamy taste but has very little cream.

Ingredients:
2LBS butternut squash , cubed( I buy it already cut up in a container in the produce dept. If you choose to buy it whole, you’ll have to peel and seed it)
1 1/2 cups diced onion
2 diced carrots
3 14oz cans chicken broth, low sodium is best
1/2 TSP salt
2 TBLS butter
1/2 cup heavy cream
sour cream, whipped cream or creme fraiche for garnish

Directions:
Combine squash, onion, carrot, broth and salt in a 6qt stock pot. Simmer uncovered for 1 hour. Add butter and pour into a blender only half way full since hot foods expand in the blender. Puree and pour back into stock pot. On low heat add the cream and whisk for a few minutes. Serve with a dollop of sour cream, whipped cream or creme fraiche.

This is a fast and simple Fruit Tarts recipe you can make with store bought ingredients.

Ingredients:
6 tart cups, small sponge cake type or the graham cracker ones
1 box vanilla pudding mix, or whatever flavor you like
2 cups mixed fresh berries; such as blueberries, raspberries, blackberries or cut strawberries
One kiwi
½ jar of apricot jam

Directions:
Make the pudding according to the directions and pour into the tart cups. Chill until set.
Mix the berries together and divide it to top each tart. Add a slice of kiwi. Slightly heat the apricot jam and brush the warm glaze over the top of each tart. Chill until set.

This Meatloaf recipe is the old red sauce standard. Comfort food !!

1 LB ground veal, pork and beef mix (you can use only 90% lean beef if the meat trio is unavailable)
1 cup bread crumbs or diced stale bread (you can also use flavored breads crumbs if you like)
3 XLrg eggs, beaten
16oz can tomato sauce
¼ cup parmesan cheese
1 med onion, diced and sauteed with a little olive oil
1 TBLS parsley, chopped
Salt and pepper to taste

Mix all together except for half of the tomato sauce. Place in a baking dish and form into a loaf.
Pour the remaining tomato sauce over the top. Bake at 350 for 45 minutes to 1 hour.

Lots of green tomatoes still on the vines this time of year. This fried green tomatoes recipe is a southern classic!
Try them buy themselves or on Ciabatta bread with goat cheese and bacon, sounds strange but trust me it’s delicious!!

1 large egg, lightly beaten
1/2 cup buttermilk
1/2 cup all-purpose flour, divided
1/2 cup cornmeal
1/2 teaspoon salt
1/2 teaspoon pepper
3 medium-size green tomatoes, cut into 1/3-inch slices
Vegetable oil

Directions;
Combine egg and buttermilk; set aside.
Combine 1/4 cup all-purpose flour, cornmeal, 1 teaspoon salt, and pepper in a shallow bowl or pan; set aside.
Dredge tomato slices in remaining 1/4 cup flour; dip in egg mixture, and dredge in cornmeal mixture.
Pour oil to a depth of 1/4 to 1/2 inch in a large cast-iron skillet; heat to 375°. Drop tomatoes, in batches, into hot oil, and cook 2 minutes on each side or until golden. Drain on paper towels or a rack.  Eat slightly warm.

With so many watching their carbs, this easy Egg Salad Stuffed Celery appetizer recipe fits the bill.

Ingredients:
3 celery stalks cut into 4” pieces
3 hard boiled eggs, chilled
3 TBLS mayo, olive oil type is best
½ TSP dill
½ TSP chives
Dash of dry mustard
Salt and pepper to taste
**OPTIONS*** top with pieces of smoked salmon(pictured), sliced olives, capers or anything you like.

Directions:
Wash and cut the celery stalks and set aside. Mix all other ingredients until smooth. Fill the stalks with the egg mixture and top with my suggestions or anything you like.

A tasty Grilled Smoked Pork Chops recipe and a fast meal after working all day.

Ingredients:
4-6 Smoked pork chops ( found in most supermarkets)
¼ cup real maple syrup
Dash of each; cinnamon, nutmeg, orange juice and vanilla

Directions:

Place all but the chops in a sauce pan and bring to a boil for a few minutes. Brush the mixture on the chops and place on the grill. Grill for 5-10 minutes, just until grill marks are on both sides while you continue to brush with the sauce.
Serve with you favorite side items.

These Baby Back Ribs will melt in your mouth!!

1 rack of baby back pork ribs
½ cup brown sugar
½ cup molasses
¼ cup any type BBQ sauce
½ cup ketchup
2 TBLS spicy mustard
½ cup any type cola soda

Directions:
Mix together all except the ribs in a pot and simmer just 5 mins or so until bubbly and melted. Brush ½ the mixture on both sides of the ribs and place them in a roasting pan (cut the rack in half to fit if you need to). Cover with foil and bake at 375 for 1 ½ – 2 hours. Place ribs on the grill and brush with remaining sugar mix and brown to your liking. If you don’t want to grill you can finish them in the oven broiler.

This recipe of Grilled Lamb Chops taste exceptional made on the grill.

4 baby lamb chops, loin or rib cut
2 TBLS virgin olive oil
1 TSP Bell’s Seasoning (the yellow box with the turkey feathers on it you see out at Thanksgiving)
1 clove garlic, mashed
splash of lemon juice

Directions:
Mix all the in ingredients and let the lamb marinate 1 hour to over night refrigerated.
Place chops on a hot grill and cook to your liking. Serve with mint jelly on the side.

One pan and one hour later you have a Baked Pork Chop Dinner with easy clean up!!

2 thick cut pork chops, bone in, center cut or rib cut
2/3 cup Italian flavored bread crumbs
1 egg, beaten
1/4 cup grated Parmesano cheese
Dash of each; dried basil, oregano, parsley, garlic powder

Directions for the pork chops:
Preheat oven to 400.
Line a baking tray with foil big enough to accommodate the chops and potatoes.
Combine all of the above except for the pork & egg. Coat the pork chops in the egg and toss into the bread crumb mixture completely coating them. Place them on the baking tray.
ALSO;
Wash 2 sweet potatoes and place them on the baking tray.
Wash 2 apples, core the center and sprinkle with cinnamon and a few raisins. Place them in a foil cupcake liner or a small piece of foil shaped like a cup to hold them. Place them on the baking tray.
You can steam broccoli or roast it. Toss it with a little olive oil and add to the baking tray the last 15 mins.

Total baking time is 45 mins to 1 hour.

Summer is here and fresh garden tomatoes are in abundance.
This Stuffed Baked Tomatoes recipe is tasty and makes a great side dish. It’s versatile so you can add other ingredients to the stuffing if you like.

4 large whole fresh tomatoes
2 cups dry cubed bread; white, wheat or whatever you like
1/4 cup virgin olive oil
2 TBLS parsley, chopped
2 TBLS fresh basil, chopped
1 TSP dried oregano
1/2 cup grated Parmesano cheese
2 TBLS onion, chopped fine
Salt & Pepper to taste

Preheat oven to 400.
Cut the tops of the tomatoes off leaving enough to form a cup shape.
Scoop out the flesh into a strainer with a bowl beneath. Leaving enough of the sides so it will hold up when stuffed. Mash the tomato flesh so the juice drains into the bowl. Add half of the cheese and all the other ingredients to the juice and toss. Divide the stuffing into the 4 tomatoes and place in a baking dish. Sprinkle with the remaining cheese and bake for 15 mins covered. Uncover and bake another 5 mins so the top dries a little. Serve warm or at room temperature.

This stuffed Peppers recipe is easy and can make a tray full in no time. It freezes well too.

3 large bell peppers, any color, stem-core removed and cut in halves

Stuffing:
1 LB 90% lean ground beef
1 1/2 cups cooked rice, white or brown
1 large onion, chopped
1 TBLS parsley
2 eggs
2 TBLS virgin oil oil
1 28oz can crushed tomatoes
1/4 cup Parmesan cheese, grated
Salt & Pepper to taste

Directions:
Preheat oven 350.
Saute the onion in the oil just until soft. In a large bowl using half the tomatoes combine all ingredients except the peppers and cheese mixing well. Stuff the peppers until slightly mounded and place in a baking dish large enough to fit all 6 halves. Cover each half with the remaining tomatoes. Sprinkle with cheese. Bake covered for 45 minutes-1 hour.

This Peach Muffins recipe is great with fresh peaches when they are in season. Serve for breakfast with butter or peach preserves. Moist and soooo tasty!

1 1/2 cups plus 1 TBLS unbleached all purpose flour
1/2 cup sugar
1 1/2 TSP baking powder
1/2 TSP baking soda
1/2 TSP salt
1 cup peaches chopped, fresh ripe or unsweetened frozen, thawed
1 cup sour cream
1/4 cup unsalted butter, melted
1 lrg egg
1 TSP vanilla
Dash of nutmeg

Directions:

Preheat oven to 400. Lightly grease or line with baking cups a 12 muffin tin or 6 of the jumbo size.
Toss the peaches in the 1 TBLS flour, set aside. Blend together all the other dry ingredients. Blend together all the wet ingredients and add to the dry slowly JUST until combined, do NOT over mix. Fold in the peaches. Fill the muffin cups evenly, I use a large ice cream scoop for perfect sizing. Bake about 20 mins, until golden and a tester comes out clean.

This recipe is a great one pot cook out dish that feeds many.

1 box-bag Zatarain’s shrimp, crawfish, crab boil
2-4 LBS shellfish, such as shrimp, crawfish or crab
1 large onion, quartered
12 small red potatoes
12oz-16oz pkg kielbasa or smoked sausage, sliced into 2-3  inch pieces
6 ears of corn, husked and broken in half
about 3 quarts of water
Old Bay seasoning

Directions:
Put the water, potatoes, seasoning bag and onion in a large pot big enough to accommodate all of the above ingredients. Bring to a simmer and add the sausage and corn. Cook until the potatoes are tender. Add the shellfish and bring to a boil. Cook only until the shellfish turns color. Sprinkle with Old Bay seasoning to your liking. It’s ready to serve in about 3-5 mins.