Monday, March 30, 2009

Chili Cheese Frito Burritos

I got this idea from Sonic Drive-In.


* 8 flour tortillas, burrito size
* 2 (15 ounce) cans chili
* 1 lb of shredded cheese
* Frito's (chili cheese or original)
* Onion (optional)
* Tomato (optional)


Preheat oven to 350.

Heat chili and then add desired amount of cheese and onions.

Stir until cheese is melted.

Scoop chili mixture into tortilla shells, top with a handful of Fritos and more shredded cheese, and any tomatoes you want, then roll up and place in a deep pan.

Bake for approximately 10 minutes. I like to put sour cream in mine after it's done baking.

You can also just skip the tortilla shells and layer everything in a casserole dish. This is how you make Frito Pie, which is pretty much sacred in our house.

Wednesday, March 25, 2009

Low Country Boil

This is a family favorite. You can increase the recipe as you see necessary for gatherin's. Usually you would just throw this on a table covered in newspaper and let everyone dig in instead of using plates. Crawfish can be used instead of shrimp.


* 1 (3 ounce) package crab boil seasoning, in the bag
* 2 tablespoons Old Bay Seasoning
* 2 tablespoons seasoning salt
* 1 medium onion
* 1-2 lb red potatoes
* 4 baby sweet corn cobs
* 1 lb pre-cooked kielbasa or andouille sausage
* 1 lb uncooked shrimp


Boil a large pot of water, add the crab boil seasoning, the Old Bay seasoning and the Seasoning salt.

Peel your onion and put it in the pot whole, along with your potatoes.

Simmer for 30 minutes.

Add your corn and simmer for an additional 10 minutes.

Add your shrimp and sausage and cook until shrimp are done, about 5 minutes, shrimp will be pink and opaque, don't overcook.

Drain and serve.

Monday, March 23, 2009

Chicken Fried Steak & Gravy

Get out yer cast iron skillet! This is a classic.


* 4 round steaks or cube steaks
* Seasoned flour (I season it with seasoning salt, maybe some onion powder)
* Breadcrumbs
* About 4 eggs
* Oil or shortening for frying (1/2 an inch in your pan)
* Black pepper
* Milk and flour for gravy


Get you a meat mallet and pound each steak to tenderize it. Try to make them about 1/4 - 1/2 inch thick. If you have cube steaks skip this step. While you are doing this, heat up your oil/shortening to about 350 degrees.

Sprinkle each steak with black pepper. Mix an equal amount of seasoned flour and breadcrumbs in a bowl. In a seperate bowl, crack your eggs and mix them up good. Dip each steak in the flour/breadcrumb mix, then the egg mix (make sure to coat fully), then back in the flour/breadcrumb mix.

Place each steak in the oil/shortening and fry until you start seeing red juices come out on top, that is your sign to flip it. Flip and fry for equal time on the other side. You should place the steak in a warmed oven (200 degrees) while you finish up the rest of the steaks and then make the gravy.

In the same pan you used to fry the steaks, add about 1/4 a cup of flour to the drippings (If there is more then half a cup of drippings, discard the excess). Mix well to form a paste, add milk and blend until desired consistency for gravy is reached. You need to be stirring this constantly. Add some pepper to this.

And there you have it! This is probably my favorite meal. I eat it with mashed potatoes, biscuits and beer...and I am NOT shy with the gravy!

Here's a little music to get you in the mood for chicken fried steak!

Sunday, March 22, 2009

Cream Cheese and Crab Sushi Rolls

Now, some people might consider this highfalutin, but my husband loves sushi (which is weird since all he usually eats is red meat and cheese), so I finally gave in and tried to make it at the house since I was sick of paying good money for it at Albertsons. I was surprised at how simple it was to make at home. I didn't even have to buy a fancy sushi mat or anything.


* 1 Cup white rice
* 1 Teaspoon minced ginger
* 2 Tablespoons rice vinegar
* 1 Teaspoon salt
* 1 Cucumber
* Imitation crab meat, leg style
* Cream cheese
* 2 nori sushi sheets


Bring 2 cups of water to a boil, add the ginger and rice. Cover and simmer 20 minutes or until rice is cooked.

Add the rice vinegar and salt to the rice, mix well.

Lay out your seaweed sheets.

Moisten your hands with water and divide the rice evenly between the 2 seaweed sheets, flatten the rice. Leave about a half inch of space not covered with rice at the top of the sheets. This will make the sushi roll easier to close.

About an inch from the bottom, arrange the crab, cucumber and cream cheese in a straight line, from one side to the other (left to right).

Gently but firmly, roll the sushi as tight as possible (from bottom to top), being careful not to rip the seaweed sheets.

Wet a very sharp knife and cut the rolls into individual pieces of sushi.

So there you go! Genuine high-class sushi made in your very own kitchen!

Thursday, March 19, 2009

Perfect Down Home Sweet Tea

This is for all you folks out there who have never had real southern sweet tea! Aint nothin like it on a hot summer day.


* 4 family sized orange pekoe tea bags (Lipton is best)
* 1 1/2 cups white sugar
* 1 gallon water


Pour a half gallon of water into a pot on the stove and bring to a rolling boil.

Pour the boiling water into a gallon sized pitcher, add the sugar and stir until completely dissolved.

Add your tea bags and brew for 5 minutes.

Remove the tea bags and add half a gallon of cold water.

Stir, chill and enjoy!

I also like to make sun tea. It's the same thing except the tea is brewed by the heat of the sun through-out the day. You need a clear glass, gallon-sized pitcher for this. Fill the pitcher with some room temperature water, add the sugar and the tea bags and then just let it sit outside in a sunny spot. Put it out early and you will have tea by the end of the day. If you don't have a lid for your pitcher you can use saran wrap.

Tuesday, March 17, 2009

Deer and Dumplins

Me and my husband are big deer hunters. It's our version of quality time. We usually go down to Texas where our family lives and hunt whitetail. We have a lot of deer meat in the deep freeze so I am constantly coming up with recipes for it. This is one of my favorites, along with chicken fried deer steak which I will probably post soon.


* 2-3 lbs deer meat, cubed
* 1 tablespoon vegetable oil
* 2 tablespoons butter
* handful flour
* 1 medium onion, chopped
* 1 1/2 cups diced celery
* 1 1/2 cups diced carrots
* 1 teaspoon minced garlic clove
* 2 tablespoons Season-All salt
* 1 bay leaf
* salt and pepper
* 1 (7 1/2 ounce) can buttermilk biscuits


Put your cubed venison in a large bowl, add salt and pepper and enough flour to coat the meat.

Melt the butter in a large pot, add the vegetable oil, then the onion and then deeply brown the meat.

Throw in your celery and carrots, garlic, Season All and bay leaf, add enough water to cover.

Stir well and then cover, simmer for 1 hour, stirring occasionally.

When the timer goes off, take the biscuits and tear them into pieces, drop the pieces into the stew.

Cook uncovered on medium heat for 10 minutes.

Cook covered on medium heat for 10 minutes.

Sunday, March 15, 2009

Sammy's Cheddar Beer Brats

I love bratwurst! I think this is a result of me living in Germany with the military for almost 10 years. Nothin better then a brat and an ice cold beer for dinner. You can also eat them without the buns, which is what I usually do when we don't have hot dog buns and I am too lazy to go to the store.


* 1 package cheddar bratwursts (we use Johnsonville Cheddar Brats or deer brats that we have had processed)
* 5 hot dog buns
* 5 slices cheddar cheese
* 1 medium onion, sliced
* 2 (12 ounce) cans beer
* 2 tablespoons Season-All salt
* 1 teaspoon garlic powder


Put your brats in a large pot and dump in the 2 beers, onion, season all and garlic powder.

Add water until the brats are fully covered.

Cook 20 minutes on medium heat, meanwhile, heat up your grill.

Transfer your brats to the grill and cook 4-5 minutes on each side. Be careful not to pierce the brats with a fork or anything because this will let the good tasting juices out.

Discard the beer & onion mixture.

Place a slice of cheese in each hot dog bun and add your brats on top.

Add desired condiments.

Friday, March 13, 2009

Cheesy Chili Rice

Some good stick to y'alls ribs comfort food for a cold winter day. Serve it with some cornbread or buttermilk biscuits and of course, sweet tea.


* 1 cup uncooked white rice
* 2 cups cheddar cheese
* 1 (15 ounce) can chili without beans
* 1 teaspoon red pepper flakes
* 1/2 teaspoon black pepper
* 1 teaspoon garlic powder
* 1 tablespoon onion powder


Cook rice as you would normally.

Add the cheese, can of chili, red pepper, black pepper, garlic powder and onion powder and blend well.

Some people might say there is a lot of cheese in this, so if you would rather it not be as cheesy, obviously cut back on it. I am a cheese freak...I swear I was a mouse in my last life! So I usually lay it on good and unhealthy like.

Thursday, March 12, 2009

Little Bacon Smokies

My whole family loves these. They are very simple to make. I will usually throw these together before we have company over for a football game or a barbecue.


* 1 (16 ounce) package Little Smokies sausages
* 1 lb bacon
* 1 cup brown sugar


Preheat oven to 350 degrees.

Cut bacon in thirds and wrap 1 piece around each little smokie. Skewer the little smokies and place skewers over a deep casserole dish so that bacon grease will drip down.

Sprinkle with 1/2 the brown sugar.

Cook 15 minutes, flip, add the rest of the brown sugar, then cook an additional 15 minutes.

Remove little smokies from oven and broil until bacon has reached desired crispness.

Tuesday, March 10, 2009

Honey Pecan Pie

I make this for most holidays and sometimes just because I have a sweet tooth. You can make the crust from scratch if y'all want, but I usually use store bought.


* 1 9-inch deep dish pie crust
* 3 eggs
* 3/4 cup melted butter
* 1 1/2 cups brown sugar
* 1/3 cup white sugar
* 1 1/2 tablespoons white flour
* 2 tablespoons honey
* 2 tablespoons milk
* 1/2 cup finely crushed pecans (use ziploc bag and hammer)
* whole pecans, for decoration


Preheat oven to 300 degrees.

Beat your 3 eggs until foamy, add the butter, brown sugar, white sugar, white flour, honey, milk and crushed pecans. Blend well.

Add everything to your pie crust. Use the whole pecans to decorate the top of the pie in whatever design you like.

Bake at 300 degrees for 55 minutes or until the top of the pie starts to crack. Cool completely before eating.