National Sweet Tea Day...

 

 

In honor of National Sweet Tea Day (yesterday, yes I realize I am a day late) I decided to share some of my favorite sweet tea recipes I have collected. Being from the South, we like - no we LOVE - our sweet tea!

 

Recently, we held our Annual Ladies Tea at church. I had a great time designing the centerpiece and table setting and it was a blessing to serve my friends and family at the table I hosted. A truly wonderful day of love & fellowship.

I called it "Shabby Chic"

Although it it was a miserably wet, rainy day here in South Louisiana, of which we are used to down here, it was a wonderful day of friends, family & community with over 125 ladies in attendance. We served a variety of teas; cold & hot, plain and flavored. Also on the menu were traditional scones, finger sandwiches (the walnut & grape chicken salad was to die for) and some fabulous desserts.

It's summertime...... and nothing says summer in South Louisiana like sweet tea!!

 

{Southern Sweet Tea}

 

 

{Sweet Peach Tea}

 

 

{Mango Ice Tea}

 

 

{Sweet Raspberry Ice Tea}

 

 

{Sweet Wildberry Ice Tea}

 

 

Try one. Try them all. Tell me what you think!

 

 

 

Blessings From the Deep South

 



 

Homemade Chili (Stove or Crockpot)

 

Always on the search for a good recipe, a long time ago, I set out to find a match for Wendy's chili because it is one of my favorites. Since I am the self-declared "Google Queen" I started there. I then went to my other favorite option Pinterest.

Source

I tried several different recipes claiming to be "Wendy's copycat recipes". Let me just say that if Wendy's chili taste like some of these recipes posted and claiming to be a match in your neck of the woods.... I am SO SO sorry for you! Yuck-o!

 

Source

 

However, after many failed attempts I finally came across one that I liked. Unfortunately, I can not link to its original author because it was just an uploaded cell phone screen shot as a pin, with no link back. *I hate that* (If someone can show me the original website that published this particular recipe, I would be more than happy to link it to them.)

 

Anywho, I tried it and I loved it. Now that one of my dear friends and assistant Samantha has posted on her Facebook recently asking for a good chili recipe, I figured now would be a great time to share this delicious recipe.

 

So.... this one is for YOU Sam!!

Wendy's Copycat Chili

Ingredients:
2 lbs fresh ground beef
1 qt tomato juice
1 (29oz) can tomato puree
1 (15oz) can red kidney beans, drained
1 (15oz) can pinto beans, drained
1 1/2 cup onion, chopped
1/2 cup diced celery
1/4 cup diced green bell pepper
1/4 cup chili powder (use more or less to taste)
1 tsp ground cumin (use more for added flavor)
1 1/2 tsp garlic powder
1 tsp salt
1/2 tsp ground black pepper
1/2 tsp dried oregano
1/2 tsp sugar
1/8 tsp cayenne pepper

Stovetop Instructions:
In a large skillet, brown ground meat with onions, celery, and bell peppers. Drain fat & liquid. Place the meat mixture in a 6-qt pot along with all remaining ingredients. Cover the pot and allow chili to simmer for 1 to 1 1/2 hours, stirring every 15-20 minutes.

Crockpot Instructions:
In a large skillet, brown ground meat with onions, celery, and bell peppers. Drain fat & liquid. Place the meat mixture in crockpot along with all remaining ingredients. Cover the pot and allow to cook on low for 3-4 hours.


Blessings from the South!

 

 

 

Linked Up With:

Raising Arrows, Savy Southern Style, Fluster Buster, A Peak into my Paradise, The Style Sisters, The Happy Housie, Wonderful at Home, Four Seasons Blog Hop, Friday PinFest

 

Easy Chicken Pot Pie

Another Cool Weather Favorite.....

 

 

Easy Chicken Pot Pie

 

Ingredients
2 cans cream of potato soup
1 bag frozen vegetables (peas/corn/carrot/green bean mix)
1 small onion
2 cloves garlic
4 chicken breasts,cooked and cubed

Salt & Pepper
1 frozen pie crust
1 egg, beaten

 

Preheat oven to 400°F

 

1. Sautée the onion and garlic in oil. 

2. Microwave the veggies until just under tender.

3. Add the chicken, cream of potato soup, vegetables and S&P to taste. 

4. Transfer to a casserole dish or four ramekin dishes. 

5. Unroll the pie crust on top of the casserole dish or cut to size of ramekins. 

6. Brush the egg on top. 

7. Cut a few slits in the crust and bake at 400°F for about 40 minutes or until crust is golden brown.

 

Note:

If you prefer a soupier consistency, add milk or cream. However, don't add too much, or it will spill over the top and cause the oven to have crusty burnt pieces things on the bottom of the oven. In this case, you will probably want to place the ramekins on a cookie sheet while baking.

 

Enjoy!!

 

 

 

Linked To:
New Life on a Homestead, TwelveoEight, I Should Be Mopping The Floor, Boogie Board Cottage, Between Naps on the Porch, The Tablescaper, By StephanieLynn, Nifty Thrifty, Twigg Studio, VGM206, The Chicken Chick, The Heart of Your Home, The Dedicated House, Time Warp Wife,

Mandarin Orange Chicken

This recipe can be made with chicken or tofu, but if you are making both chicken and tofu, but I think you have to keep a close eye on this cooking, since they don't cook at exactly the same rate. I personally don't care for tofu, so I have no idea what it would taste like in the recipe.

 

 

Mandarin Orange Chicken

 

Ingredients:
1 package skinless, boneless chicken breasts OR

1 pkg Extra Firm Tofu, cut into 1/4" slices
1/3 cup Soy Ginger Sauce
1 TB honey
1 small can mandarin oranges
1 TB olive oil
1 TB minced garlic
2 cups fresh broccoli flowerets
1 small can water chestnuts 

steamed white or brown rice

 

Preheat oven to 400° F.

 

Brush both sides of the chicken or tofu slices with sauce and arange in a 6 x 9 baking dish, overlapping as needed. Mix sauce with honey and spoon on top of the tofu or chicken. Top with orange slices. Bake 30 minutes, or until the tofu is lightly browned. In a large sauté pan or wok, heat olive oil and saute garlic until lightly browned. Add broccoli and water chestnuts and cook until crisp-tender. Serve over rice and baked tofu or chicken with additional sauce on the side.

 

 

Let me know what you think!

 

 

 

 

Linked Up With:
The Heart of Your Home, The Dedicated House, Time Warp Wife,

Corn, Avocado, and Tomato Salad

I found  this great summer salad on Paula's Home Cooking, courtesy of my cooking idol, Paula Deen. Surprisingly, this particular P.D. recipe contains no Crisco, bacon fat or sour cream. [I looooove Paula Deen's fatty homestyle cooking, but unfortunately, my hips don't.] Now that Paula has been diagnosed with diabetes she is cleaning up her cooking, so many of her recipes are taking on a healthier nature.

 

 

Corn, Avocado, and Tomato Salad

 

Ingredients:

2 cups cooked corn, fresh or frozen
1 avocado, cut into 1/2-inch cubes
1 pint cherry tomatoes, halved
1/2 cup finely diced red onion

 

Dressing:
2 tablespoons olive oil
1/2 teaspoon grated lime zest
1 tablespoon fresh lime juice
1/4 cup chopped cilantro
1/4 teaspoon salt
1/4 teaspoon pepper

 

Combine the corn, avocado, tomatoes and onion in a large glass bowl. Mix together the dressing ingredients in another bowl, pour over the salad, and gently toss to mix.

 

Enjoy!!

 

 

 

 

Sonoma Chicken Salad

This is a variation to a recipe from one of those free little recipe books at Whole Foods. The grapes make it stand out from a garden variety chicken salad. I didn't have some of the ingredients on hand in the original recipe, so I had to improvise a little..... but it was delicious nonetheless.

 

Sonoma Chicken Salad

 

The Dressing:

1 cup mayonnaise (I used my favorite lite mayo to save on calories & fat)
4 tsp apple cider vinegar
5 tsp honey
2 tsp poppy seeds
Sea salt and Black pepper

 

The Salad:

2 lb boneless, skinless chicken breasts
1/4 cup pecan halves, chopped and toasted (I didn't toast mine)
2 cups red seedless grapes
3 stalks celery, finely chopped

 

Directions:

Prepare the dressing by thoroughly mixing together all dressing ingredients in a bowl. Refrigerate until ready to dress the salad (can be prepared up to 2 days ahead). Preheat oven to 375°F. Place chicken breasts in one layer in a baking dish with 1/2 cup of water. Cover with foil and bake 25 minutes until completely cooked through. Remove cooked chicken breasts from baking pan, cool at room temperature for 10 minutes, then cover and refrigerate. When the breasts are completely chilled (at least 2 hours refrigerated), chop & tear into small bite-sized pieces and transfer to a large bowl. Stir in pecans, grapes, celery, and dressing.


This Post Is Linked To:
From My Front Porch To Yours
The Happy Housie
Faith Filled Food For Moms
Wonderful At Home
A Peek Into My Paradise
Time Warp Wife
Savvy Southern Style
Fluster Buster
DIY by Design
The Style Sisters
Foody Schmoody
Easy Life Meal & Party Planning




 

 

 

 

Crawfish & Corn Soup

It's the time of the year when the only thing you want to eat is something hot. Saturday was a cold and wet day here in South Louisiana, so my sweet hubby (being a much better cook than I) made a delicious Crawfish & Corn Soup.

 

Honestly, the only thing I would change is to add some cheese to it..... of which I did in my own bowl. :)

 

 

Crawfish & Corn Soup

Ingredients:
1/2 cup butter
2 heaping tablespoons all-purpose flour
1 medium yellow onion, chopped
1/4 cup chopped green onion
1 green bell pepper, chopped
1 stalk of celery, diced
2 tablespoons garlic, minced
3 cups whole milk
1 cup heavy cream
2 (15 ounce) cans cream-style corn
1 (15 ounce) can whole kernel corn
1 (10.75 ounce) can condensed cream of potato soup
1/4 teaspoon Creole seasoning
1 dash hot-sauce
salt and black pepper to taste
 2 pound crawfish, peeled

Directions:
Melt butter in a large pot over low heat, and stir in flour. Cook, stirring constantly to make a blonde roux, about 5 minutes.

 Add yellow & green onions, green bell pepper, celery and garlic, cook until wilted. Pour in milk, heavy cream, creamed corn, whole kernel corn, and cream of potato soup. Season with Creole seasoning, hot-sauce, salt & pepper. Stir to blend, and cook over medium heat for 20 minutes. Add the crawfish, and cook for an additional 20 minutes.

Easy Chicken & Dumplings

I haven't been feeling well this week and dinner has quickly turned south. Hot dogs, corn dogs, pizza delivery..... Ugh. I am done. Its also finally starting to cool off down here in the Deep South, so what better idea than my Easy Chicken & Dumplings for dinner? I literally spent no time at the stove and we ended up with a delicious dinner.

Need: 2 stock pots (I know, I know! Two? Well.... it just goes faster that way!)



















In one pot, boil until cooked, then drain in a strainer:
2 lbs chicken breast tenderloins (frozen, straight from the bag is what I do)
2 cups seasoning blend (onion, bell pepper, celery that is pre-chopped)

While chicken is boiling, In the other pot:
2 - 32 oz. boxes Swanson Chicken Broth
2 - 12 oz. cans Evaporated Milk
3(approx) tablespoons Paul Prudhomme Poultry Magic (I get mine at Winn Dixie)

This is really to taste. I don't actually measure the seasoning and it will really depend on your own taste as to how much you will want to use.

Combine the above in the pot and bring to a boil, stirring occasionally. Don't forget to stir or you will end up with scorched milk. 

Once you have a rolling boil, you need:
4 rolls of CHEAP can buttermilk biscuits - I am talking the cheap small ones. Cheaper the better, honest!

Take each biscuit and break off into pieces. You will get 4-6 pinches off of each biscuit. Throw into the boiling broth/evap. milk mixture.

Finishing Up:
Really, after about 15 minutes of the biscuits boiling in the liquid you could be eating, but I like mine to thicken up and be more of a stew consistency than a soup consistency. Its really a matter of preference. 

Once you have added your pulled pieces of biscuit, you need to break the chicken into bit size pieces and add it to the pot.

From the time my biscuits go in, I am usually serving bowls of this up within 45 minutes.

Enjoy!