There are times in life when I can’t help capturing the moment for proof of my heritage.

From our front porch looking in, we look like your average middle class family with 2 kids and a dog…living the American dream in a state filled with honest, hardworking people stereotyped with being rednecks.

Yes people, we wear shoes…even nice shoes like Via Spiga and Johnston and Murphy’s.

However, there are times when we can really get our freak on and let our rednecks out of hiding. Evolution has not won yet!

How does enjoying a nice Cabernet Sauvignon, steak, cheese and a romantic evening become this?

 The man is swigging my nice bottle of Cab…gifted to me for Christmas from my girlfriend in NYC… and eating rare, cold leftover steak and a slab of Walmart cheddar cheese.

Notice the neck? See how it’s turning red???

Gawd, he’s SEXY!!!! Makes me want to give him a hickey chain around his neck.

Out here in Hooterville, there’s a fine line between class and trash.

We like to ride the fence.

I let my daughter go to school with tattoos. Tats she bought for 50 cents at the bowling alley and insists that they are REAL.

Then to lure her back from the trashy side, we make a gingerbread house.

.

A TENEMENT GINGERBREAD HOUSE!

All it needs is a mailbox to collect the government check at the first of the month.

Keeping it real, Kentucky style…that’s how we roll.

Oh, how I love White Chili. Even though it’s almost 8o degrees here in Kentucky, I am still longing for White Chili.

I am also longing for the Le Creuset dutch oven…hint, hint Santa Claus. (Preferably Black!)

Anyhoo, when I first heard of White Chili years ago I was aghast. White Chili…chili with chicken. How could anyone sacrilege my traditional tomato based chili. Why mess up something so superb?

Then I tried it…and I was hooked. The beans…the chicken…HEAVENLY!!!

Since I’m generous, I’m sharing.

WHITE CHILI

3 cans plain Northern beans (make sure you don’t get the seasoned beans)

1 can Rotel (I use mild or medium)

1 can chicken broth

1 can Cream of Celery soup

1 can Cream of Chicken soup

1/2 small onion, chopped

3-4 chicken breast

dash of white pepper (make sure it’s white and NOT black)

In large pot, boil chicken breast until done. I boil at a minimum 30 minutes…because I’m paranoid about salmonella…but that’s a whole other post. When done, drain and shred chicken with fork. It’s easier to shred while still hot.

Then add chicken and additional ingredients back to pot.

As for the white pepper, I like alot. Play around with it. I will warn you it smells bad…kinda like cow manure…but trust me…it’s good.

Simmer soup until onions are done…30-45 minutes.

Serve topped with Monterrey Jack cheese and a dollop of sour cream.

We also like Mexican cornbread (Martha White) or tortilla chips with this dish. 

AND…it’s even better the next day!!

Enjoy!!!!

SFM

We all need that recipe…the one that can make your husband forget how much you spent shopping… one that makes your relatives think you really can cook…and the quick, easy recipe to WOW your friends.

This is that recipe. It is simple and oh, so delicious.

Shrimp and Scallop Pasta

1/2 pound raw shrimp, peeled and deveined

1/2 pound bay scallops (the bigger, the better)

1/2 to 3/4 stick REAL butter

3 garlic cloves, peeled and minced

1 small bunch broccoli, steamed

1 cup whipping cream

1/2 cup fresh parmesean cheese

Tony Chachere’s Cajun Seasoning (green carton)-to cook’s taste

Angel hair or Fetticini pasta, cooked and drained

In large saute pan, melt butter on medium heat.

Add garlic and seafood. Saute until shrimp and scallops are just about done.

Next, add the Tony Chachere’s ( some may need just a sprinkle…we like alot).

Add whipping cream and parmesean cheese, stirring frequently until thickens.

Stir in broccoli.

Serve over pasta and garnish with parmesan.

I am one of those parents…that lets their kid eat bologna. Yes, I know it’s not exactly the healthiest thing I could feed my child but Ella has become fixated on it.

She eats bologna for breakfast, lunch, dinner and midnight snack. Sometimes she even has to have it in the middle of the night. I have been awakened more times than I can count to the refrains of “BA-WON-IE!!!! JUICE!!!! MAMA!!!!

“BA-WON-IE” requests are often met around 3 a.m. in the middle of a dead sleep. If it means I can get a few more hours shut eye…by all means, eat some bologna.

I am ashamed to admit I have woke up in the morning with dried bologna in my bed…and the bright red stain of Kool-Aid on my sheets. The things I will do for sleep amazes me.

I have often thought of using that plastic rind around the bologna to engineer some type of bologna necklace so I won’t have to get up in the middle of the night. A self-feeder, if you will.

Some people count sheep to go to sleep…Ella counts bologna rolls.

Whatever works…

I’m craving mushrooms…stuffed mushrooms. Love them, love them, love them.

Stuffed Mushrooms

20-23 mushrooms, large cremini or white mushrooms-cleaned and caps removed

8 oz. Italian sausage, browned and drained

8 oz. cream cheese

1/2 to 3/4 cup sharp cheddar

1/4 to 1/2 cup Parmesan

2 green onions, chopped

Preheat oven to 350 degrees.

Brown and drain sausage. In Kitchen Aid, blend sausage, cheeses and onions. Place mixture in mushroom caps.

Bake 20 minutes.

Serve right out of the oven and thank me later.

Since I’m on a diet, I’m always thinking about food. Since I’m ALWAYS on a diet…I get a little obsessive thinking about all the food I’m missing out on…etouffee, pizza, pasta, red beans & rice, pie. The list could go on and on. Sweet carbs…love of my life…oh, how I miss you. 

This recipe is a dish I have been craving every minute since the start of the “This time I’m serious diet.” My mother-in-law introduced me to it and it is FABULOUS.

The meat…the cheese…the SOUR CREAM! The CALORIES!!! Yes!  Yes!

It’s a dish that’s fantastic for dinner, leftover breakfast or lunch.  Who doesn’t like Mexican?

It’s so fantabulous I think I should change my name to Senorita Mamacita.

Layered Enchiladas

1 lb ground beef

1 small onion, chopped

2 cups salsa-mild, medium or hot- I prefer Pace Picante Hot

1 can black beans, drained

1/4 cup Zesty Italian dressing

2 Tbsp taco seasoning mix

6 flour tortillas (8 inch)

1 cup sour cream

1 pckg Mexican blend cheese

Preheat oven to 400 degrees. Brown meat and onion in medium-high heat; drain. Add salsa, beans, dressing and seasoning mix; mix well.

Arrange 3 of the tortillas in a single layer on the bottom of a 13×9 inch baking dish; cover with layers of half each of the meat mixture, sour cream and cheese. Repeat all layers. Cover with foil.

Bake, covered, 30 minutes. Remove foil. Bake an additional 10 minutes or until casserole is heated through and cheese is melted. Let stand 5 minutes before cutting to serve.

I thought I’d share with you all my new summer refresher.

The Pink Lilly

2 cups Grapefruit Juice

2 cups Pineapple Juice

1 1/2 cup White Rum

1 cup chilled Club Soda

Splash of Grenadine

In a pitcher, combine juices and rum. Cover and refrigerate until chilled, about 2 hours. Stir well and pour into ice-filled martini glasses. Top with club soda and grenedine.

Mix…Drink…Enjoy.

I have been promising you that I would introduce you to my Cast Iron Skillet Pie recipe. My mom and grandmother have made this recipe for as long as I can remember. My mom would make the pie filling and serve over warm homemade biscuits and call it “Chocolate Gravy.” It was a special treat for us and we would beg for it daily.

The one thing that makes this pie delicious is cooking it in a cast iron skillet. Maybe it’s all in my head or maybe it’s just the thought of it being made the same way generation after generation that makes it so good. I stick with the iron skillet. Why ruin a good thing?

Cast Iron Skillet Chocolate Pie

1 cup sugar

1 cup milk

2 eggs

1 tsp vanilla

2 rounded Tbsp. cocoa

1 rounded Tbsp. butter (real butter ladies…no need for anything else)

2 rounded Tbsp. flour

In a bowl, combine sugar, flour and cocoa. In a cast iron skillet, melt butter. Add sugar mixture to melted butter. In another bowl, beat eggs and milk together. Add this mixture, a little at a time, to sugar mixture in skillet stirring constantly. Cook slowly. When thick enough, add vanilla and place in a baked pie shell. Top with meringue (which I hate ever since my brother told me it was calf slobbers) and bake at 325 degrees until meringue browned.

Now that everyone’s garden is overflowing with an abundance of produce or you have a great selection at your local farmer’s market, I thought I would introduce you to a fabulous summer salad.

Strawberry Spinach Salad

Ingredients for Salad:

1 bag spinach

1 carton of strawberries

1/2 red onion, thinly sliced

1 can sweet pecans

1 can salted pecans

1 carton of Feta cheese

1 bag real Bacon Bits

Ingredients for Dressing:

1 cup Mayo (yes, the real thing)

1/2 cup sugar

1/4 cup Raspberry wine vinegar

Mix salad ingredients in a bowl.  In separate bowl, mix dressing ingredients. This will make a large amount of dressing. You can refrigerate the rest or share with a friend.

Toss salad with dressing and serve.

Yes, I will take the Thank You’s ahead of time…it’s that good.