Tupelo Honey – Girl Nosh

So I find myself in a separated state after 20 years of wedded bliss.  I gave myself a couple of days to wallow in misery and then got a plan together.  New job, new gym membership, new church…check.  The last piece of my happiness puzzle was surrounding myself with great friends.  Thus “Girl Nosh” was born.  We are a group of girls who enjoy going out to eat together and laughing our heads off.  We meet once a month and the only requirement is that everyone has to take a picture of their food for my blog and let me taste a tiny bite of what they got :)

Tupelo honey inside

Our charter meeting was held at Tupelo Honey in Charlotte.  We had to call for reservations, since I had too many folks coming to use the online reservation scheduler.  No big deal, they were nice and efficient and had our reservation when we arrived.  Actually, we arrived early and they seated us very quickly.  Awesome!

OK, so I have one knock on the place.  It was smoking hot.  I mean, I never cooled down.  We were seated by the door and it kept opening with each new customer, totally screwing us out of cool air every time.  Every time.  If only they had a more “closed in” entryway, perhaps that could be avoided?  All I know is I was hot.  But, I did buy two drinks, so maybe there is a method to the madness?

The Bar

tupelohoneysangria

Our table ordered white wine, Sangria (red) and a mixed drink called a Honeysuckle and Lavender Flip.  The Sangria was sweet and fruity and very refreshing.  The Flip…well…that was light and sweetly resplendent.  That’s right: resplendent.  It was made with Cathead Honeysuckle Vodka and a house made lavender sweet and sour mixed with soda water and a squeeze of lemon.  Served over cracked ice and a sprinkling of lavender buds on top, and you’ll hear an angel sing upon first sip.

Appetizers and Small Plates

Tupelohoneyfriedgreentomatoes

First up is a hearty appetizer: Fried Green Tomatoes.  Any southern restaurant worth its salt must have this on the menu.  But TH has their fried green maters on a bed of creamy goat cheese grits and that is nestled over the top of some brightly flavored red pepper coulis.  What a perfect combination.  The crispy, salty and sour fried green tomatoes was a perfect counter balance to the decadent grits.  The coulis added just enough spice to tie it all together.  A perfect dish that we had to order 2 plates of to share.

Tupelohoneyjumbolumpcrabcakeandkalesalad

The Jumbo Lump Crab Cake was another hit.  It might have been the best crab cake I’ve ever tasted!  Crispy on the outside and full of sweet large hunks of crab.  Seasoned just perfectly!  It came propped against a small salad a mixed dark greens dressed with a jalapeno aioli and tossed with sweetly sour baby tomatoes.  That salad had a bite to it!  Perfect addition to the simple goodness of the crab cake.

tupelohoneywarmpimientocheesedip

The table also thoroughly enjoyed Warm Pimento Cheese, like a Southern cheese dip, served with house-made tortilla chips.  I looked around to see so many tables enjoying this simple, but unbeatably delicious, sharable appetizer.  I can’t believe I’m saying this, but it didn’t even need salsa.  It was that good.

Tupelo Honey biscuitThe humble Biscuit.  Handmade, fluffy, salty and tender.  Served with honey (of course) and blueberry preserves.  A.mazing.

Brunch

tupelohoneychickenbiscuitgravywithfriedegg

Erika had a brunch item for dinner: Fried Chicken and Biscuits!  She couldn’t make up her mind what she wanted, everything looked so good, but the description of the basil gravy eventually won her over.  Let me set this dish up for you:  Huge bowl is filled with split house made biscuits.  Next, they place a perfectly fried buttermilk chicken breast patty.  Add crispy NC country ham and some basil and top all of that with a fried egg.  Which when Erika sank her fork in burst and gave a new level of richness to that gravy.  It was decadent and wonderful, and she could barely finish a third of her meal!

Dinner

Tupelohoneyduckbreastcarrotsbrusselssproutslaw

Laurie ordered Roasted Duck Breast.  It was topped with a cherry port wine sauce and served with cardamom ginger roasted carrots and a shaved Brussels sprout salad dressed with a honey vinaigrette.  Laurie said that the duck was cooked well, but the skin wasn’t seared enough, leaving it chewy.  She cut all of the skin off and ate the duck breast meat.  It was tasty, but she was disappointed with the skin.  The salad was so tangy and creamy, much like a cole slaw.

Tupelohoneyjumboshrimp

Vickie got the Jumbo Fried Shrimp.  These big, juicy prawns were buttermilk fried and topped with a sticky cherry pepper lemon aioli.  Vickie reported them amazing!  She got hers with a side of asparagus and a side salad.

Tupelohoneymeatloafokramac

I got the Hickory Nut Gap Farm Beef and Bacon Meatloaf.  I’m going to be honest here: I picked something that would go with the macaroni and cheese.  Because that’s what I was wanting.  If you are going to cheat on your diet, you should really go all out.  So, I picked fried okra, too.  NO REGRETS!  The meatloaf was so tender, and a nice brown color, unlike my gray offerings.  The gravy on top was a tomato rosemary shallot gravy that was zesty and packed with flavor.  I was dragging the macaroni and cheese through it, too.  The macaroni and cheese was gooey and cheesy.  I mean, even a bad mac and cheese tastes pretty good, but this one is yummy, no fear.  The fried okra was plump yet crispy.  Not that frozen mess you get at other places.  I was so happy.  Joyous, really.

Tupelohoneyveggiebowl

Kathy, the healthy one in the group, opted for the  Venerated Veggie Bowl.  We’ll never truly know how wonderful this was because Kathy refuses to share her food!  LOL  I can say that it looked amazing and she couldn’t eat it all.  Let me set it up for you:  On the bottom of the bowl there is a layer of SC Stone Ground Goat cheese grits and that is topped with salsa verde black-eyed peas.  They then pile on sauteed greens, fried okra and salsa.  I love meat, but this bowl looked amazing.

Lunch

tupelo honey shoo mercy cheesy grill 2

Lunch isn’t all that much different from dinner, but they do have more sandwiches.  My favorite is probably the Shoo Mercy Cheesy Grill.  A gooey mixture of Havarti and pimento cheese tops carmelized onions, crispy maple smoked bacon, salty smoked ham, fried green tomatoes and fresh basil all on wheat sourdough bread.  Sounds like a lot going on, but the combination is perfect.  Squishy, salty, creamy and crispy: it hits all the notes.

tupelo honey shoo mercy cheesy grill

I got my sammie with a bowl of their tomato soup.  Eh.  A little tangy.

Tupelo Honey Chix BLT

The Southern Fried Chicken BLT is another staple at Tupelo Honey.  I had one at lunch on another visit.  The chicken is seasoned perfectly, crispy crunchy and the bacon is smoky.  Perfect in its simplicity

Side Dishes

Tupelohoneyedamamesalad

You could make a meal on the side dishes.  Seriously.  Because they have a veggie plate where you can choose 3 or 4 for your meal.  But, if you just want a couple with your meat (do it!) you’ll be happy too.  Laurie got the Edamame, Pine Nut, Golden Raisin and Carrot Salad.  I was very suspicious of those healthy looking green beans, but I was pleasantly surprised at the sweet and tangy dressing, and the bite from the pine nuts.  Healthy never tasted so good.

tupelohoneyroastedasparaguswithbenneseed

Another favorite of our table was the Benne Coated Asparagus.  Asparagus can’t go wrong as long as it isn’t over cooked.  These were perfectly cooked, still had a bit of a snap, and the benne (sesame seeds, right?) added a nuttiness.  Yum!

Tupelohoneysidesalad

You may also choose a side salad as one of your “vegetables.”  This one comes with mixed greens, grape tomatoes, shredded carrots, pickled onions and pine nuts.  The  pickled onions and pine nuts are tangy and crunch elements that are different from your run-of-the-mill side salad.

If you are looking for a delicious country meal that is a little on the upscale side, you have to give Tupelo Honey a try.  Just bring a fan.

Click to add a blog post for Tupelo Honey Cafe on Zomato

When Pinterest Got it Right

So, we’ve all seen the hilarious websites that post all of the Pinterest Fails, right?  I’ve had my share, believe me.  But sometimes Pinterest gets it right.  So, kudos to you, Pinterest!  I knew all of those hours I spent pinning stuff would one day come in handy.  Here’s my countdown:

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10:  It’s kind of a creepy thought, isn’t it?  But quite true in my life.  Going tonight to give him the scoop on some more of you, too.

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9.  That’s just the long and short of it.  You can blame someone else for telling your business.  You can blame others for being judgemental.  But really…it’s just you.  Real Talk.

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8. Maybe I’m biased, because I have one of these, but seriously…who likes to be treated disrespectfully?  No one in their right mind.  Bad boys are fine and well, but give me a chivalrous man any day of the week.

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7.  Tell me you’ve noticed all of the butt hurt there is on Facebook these days?  Everyone’s got a cause, a cross to bear, something that offends them and some are outraged that people aren’t offended enough.  Mom’s advice from my childhood still stands.

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6.  Every mother knows what I’m talking about.

FTI2723018x185.  Sad but true.  People you thought you knew for years can change.  People you thought loved you.  My advice?  Love yourself.  I’m not being cynical, I’m being practical.

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4.  Let me just say I know this to be true.  And I’m working on it.  But dang, people can make you want to slap them silly sometimes, right?

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3.  People will stalk you out on Facebook.  People will try to add you under their kid’s accounts when you block them.  People will screenshot what you post and send it to ….you get the idea.  Save yourself the headache and just unfollow the drama.  What do you care if they see how awesome you are doing anyway?

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2.  In honor of Independence Day, I give you this.  And incidentally, I’m a patriot until Monday morning.

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1.  Can I get an amen?  For all of my careful planning, my life has surely taken a different course than I had imagined when I was 18.  A different course than I imagined yesterday.  But that’s what keeps things interesting.  How boring is it if all of your dreams come true…what about the dreams you never knew you had?  Just go with it, or you’ll make yourself nuts.  Trust me.

Restaurant Review: GameKeeper in Boone, NC & Chetola Lodge

Boone and Blowing Rock are two of our treasures near the Piedmont.  Dustin and I took a little trip up to stay at Chetola Lodge for a long weekend at Valentine’s Day.  We were able to get out only the first night, when we visited the Gamekeeper Restaurant, but the next night we got snowed in.  It was beautiful, and cozy.  A really magical evening!

Chetola Resort

800-CHETOLA (243-8652) :: 828-295-5500

info@chetola.com 

185 Chetola Lake Drive :: Blowing Rock, NC 28605

http://www.chetola.com

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The grounds of this gorgeous resort are worth a visit, even if you park and walk around a bit.  Ponds, swans, walking trails…very natural and peaceful.

We stayed in the Bob Timberlake Inn and it was so personal.  They have cozy (if a tiny bit outdated in decor) rooms with fireplaces and whirlpool tubs and they have a wine and cheese tasting every evening.  We also enjoyed the indoor pool while it snowed outside.  Magical!

Gamekeeper Restaurant

3005 Shulls Mill Road
Boone, North Carolina 28607
828.963.7400

http://gamekeeper-nc.com

Gamekeeper Restaurant on Urbanspoon

First thing you should know is you need a reservation.  The winter hours are scarce and the tables were full when we were there.  Second thing you need to know is that if it is winter, you’ll need to call to make sure the restaurant is open.  The drive up is curvy and scary on a snowy road.  But…it certainly is charming in a snowy setting once you reach your destination.

As you might suspect, the restaurant has a glamorous hunting lodge feel.  There are fireplaces blazing inside and twigs along with eclectic artwork and low lighting.  It’s easy on the eyes and comfortable.  We were seated immediately and enjoyed wonderful service all night.

gamekeeper mixed game grill app

We started our meal with the Mixed Game Grill which had a variety of (chef’s choice) grilled game meats, sausages and dipping sauces.  On the night we visited, we got grilled ostrich and elk, yak and emu sausages, and mustard, horseradish and a peach-pear barbecue sauce for dipping.  All of these meats were topped with some hand-cut seasoned fries.  The grilled ostrich was crispy and hearty, not too gamey, as I was afraid.  The elk was absolutely the best thing I ate all night; it was grilled to perfection with a smoky crust.  I’d order a plateful of that.  The yak sausage was cooked crispy but it was dry and quite gamey tasting.  Not my favorite.  The emu sausage was better, with a creamier texture.  The fries were without question the best I’ve had.  They were planks of starchy deliciousness, seasoned properly.

A perfect accompaniment to this dish were the sauces that were served with it.  First there was a mustard sauce that was thick with whole mustard seeds; very bold!  There was also a horseradish sauce that was creamy and had just enough bite.  My favorite was the peach pear barbecue sauce.  It was sweet and matched perfectly with the char on the grilled meats.

gamekeeper pheasant pot pie

I had the Pheasant Pot Pie.  It was surprisingly good, but I’m not sure everyone would like it as much as I did.  The filling tasted a little “gluey” but it was so flavorful I overlooked the somewhat unpleasant texture.  The pheasant itself was cooked beautifully, and tasted like…wait for it…chicken.  But incredibly flavorful and tender chicken!  The pastry shell was flaky and perfect.  I also loved the accompanying vegetables with just a bit of char on them.  My only real criticism was that the whole dish lacked salt and it wasn’t provided on the table.  That is a bold move on a chef’s part, and in this case the move was the wrong one.  Chefs:  put salt and pepper on your tables.  We won’t think less of you for it.

gamekeeper bison hangar steak

 

Dustin had the Grilled Bison Hangar Steak, served with roasted potatoes and root vegetables.  Honestly, his was a little gamey tasting for me, but it was cooked well.  Again, we found the dish lacked seasoning.   Still, it was an experience.

 

 

 

 

Anniversary Week Menu

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So, most people’s New Year’s Resolutions include losing weight, stopping drinking or smoking, or being nicer. Mine was to cook more. In order to accomplish this, I have *got* to get more organized. No more jotting down a grocery list with recipes I’m tagging on Pinterest. I have to make a weekly menu, and shop for it once a week, to maximize my time. So..menus. Weekly menus. That’s my plan of action.

Tomorrow is my 18th wedding anniversary. It’s a Monday. Blah. Day full of meetings and night full of homework, so no fancy restaurant for us. Instead I’ll fix us something yummy tomorrow, and kind of fancy. The rest of the week we can eat pork and beans, I guess.

So, for our appetizer I’ll make Bacon Stuffed Mushrooms.  It’s been my experience that nothing conveys love more than bacon and cheese.

Bacon Stuffed Mushrooms

Bacon Stuffed Mushrooms

Bacon Stuffed Mushrooms

  • 1/4 cup finely chopped onion
  • 5 -6 slices bacon, chopped
  • 2 tablespoons Bourbon
  • one 8-ounce package cream cheese, softened
  • 1/4 cup breadcrumbs
  • 1 pinch salt and pepper
  • 2 1/2 lbs fresh button mushrooms, stems removed
  • grated Parmesan cheese, for topping

DIRECTIONS

  • Preheat the oven to 400 degrees F. Line a rimmed baking sheet with aluminum foil.
  • In a large skillet, cook the onions and bacon over medium heat until crisp. Remove the mixture from the skillet and set aside. In the same skillet, add the bourbon and cream cheese and stir constantly until the cream cheese is melted and mixed with the bourbon. Add the onion and bacon mixture back into the skillet and mix together. Add the breadcrumbs, salt and pepper and mix together.
  • Spoon the mixture into the mushroom caps and place on the prepared baking sheet. Bake until the mushrooms are tender, 25 to 35 minutes. Top with some Parmesan and put back into the oven to allow the cheese to melt. Remove from the oven and serve.

The main event is going to be steak with sauteed mushrooms, Caesar salad, broiled lobster tails and twice-baked potatoes.  Good heavens.  This is way better than I can get at our local steakhouse.

Fancy Anniversary Feast

Fancy Anniversary Feast

For the steak, I marinated it overnight and then grilled it to yummy perfection.

Steak Marinade

INGREDIENTS

  • 1 tablespoon olive oil
  • 1 garlic clove, minced
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon balsamic vinegar or 1 tablespoon white vinegar
  • 1 teaspoon yellow mustard
  • 1 tablespoon soy sauce
  • pepper

DIRECTIONS

  1. Mix all ingredients together and place steaks into freezer bag with marinade, preferably overnight.
  2. The original recipe used balsamic vinegar.Seems I never had that on hand so I just used white and listed that in the recipe, but balsamic is definitely better.

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Sauteed Mushrooms

INGREDIENTS

  • 3 green onions with tops, chopped
  • 1/4 cup butter or 1/4 cup margarine, melted
  • 1 lb fresh mushrooms, sliced
  • 1/4 cup dry white wine
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/8 teaspoon garlic powder
  • 2 teaspoons Worcestershire sauce

DIRECTIONS

  1. Saute green onion in butter until tender.
  2. Stir in remaining ingredients; cook, uncovered, over low heat 30 minutes or until mushrooms are tender.

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Lemony Caesar Salad Dressing

Ingredients

  • 1/2 cup olive oil (I always just use regular cooking oil)
  • 2 1/2 tablespoons lemon juice
  • 1 garlic clove, peeled (I use canned, minced garlic)
  • 1/2 teaspoon salt
  • 1/2 teaspoon dry mustard
  • 1/2 teaspoon Worcestershire sauce
  • 1/4 teaspoon pepper

Directions

  • Combine all ingredients in blender.
  • Cover and process until creamy.
  • Serve over torn lettuce with Parmesan cheese and croutons.

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For the lobster, I just looked a recipe up on the internet and used it.  I don’t have lobster often enough to have a tried and true recipe.  I’ll have to change this.  Here’s one for you:  Broiled Lobster Tail with Brown Butter Sauce.

For the twice baked potatoes, I had no real recipe.  If you need one, here’s a good one:  Best Twice Baked Potatoes.

Lemon raspberry custard cake

Now after all of that wonderful, but quite substantial food, you need a very light dessert.  Nothing too heavy.  I present you with Raspberry-Lemon Custard Cakes.

Raspberry-Lemon Custard Cakes

Ingredients

  • 1/2 pint raspberries
  • 4 large egg whites
  • 3 large egg yolks
  • 3/4 cup granulated sugar
  • 2 tbsp all-purpose flour
  • 1 1/2 tsp raspberry extract
  • 1 tsp lemon zest
  • 1/4 cup lemon juice
  • 1 cup milk
  • Confectioner’s sugar for dusting

Directions

  • Fill a roasting pan with 1/2 inch of hot tap water; place in center of oven. Heat oven to 350 degrees. You’ll need eight 6 oz. custard cups; place 4 or 5 raspberries on bottom of each.
  • Beat egg whites in a medium bowl with mixer on medium speed until foamy. Beat in 2 tbsp of the sugar until stiff, shiny peaks form when beaters are lifted.
  • With same beaters (no need to wash), beat yolks and remaining sugar in a large bowl until mixture is light; beat in flour, extract, lemon zest and juice. Gradually beat in milk. Using a wire whisk, gently fold egg whites in yolk mixture just until combined. Divide batter among prepared cups (cups should be filled to the top). Place cups in hot water in roasting pan.
  • Bake until puddings are puffed and golden brown on top, about 24 mins. Serve puddings warm or at room temperature, with confectioner’s sugar and remaining berries.

Flatiron Kitchen and Taphouse in Davidson, NC

Flatiron is a steak place in Davidson, NC that we decided to try over the summer.  Such high hopes, because I love the town of Davidson.  Ultimately, this place just didn’t deliver.  While there were some high points to our meal, mostly our experience ranged from not great to not really memorable.

Flatiron calamari

We tried the Calamari Fries for an appetizer.  Ours came with a side dish of marinara sauce.  The calamari was tender, but the large mouthful of tender, almost flabby planks of squid actually put me off.  I prefer the rings, fried a little crispier.  I would definitely not get these again.

flatiron wedge

One of the better dishes was the Wedge Salad.  Hard to mess those up, but this one was exceptional with bacon, diced tomatoes, Gorgonzola cheese, red onion and topped with a yummy Buttermilk Ranch dressing.  Also, they served it a bit chopped and not in the traditional wedge shape, so it was much easier to cut.  Loved it!

flatiron goat cheese dip

Another pretty awesome dish is the Goat Cheese Bake.  They plop some goat cheese in a dish of marinara, bake it and serve with toast.  Simple and utterly delicious.

flat iron chicken fettucine

The Chicken Fettuccine Pasta dish was very good.  The chicken was tender, the sauce was flavorful.  The grilled bread atop was a nice touch.

flatiron filet mignon

The Filet Mignon was also a good dish.  It was cooked well, but the sauce was a little tangy.  I loved the brussels sprouts with the charred edges and the potato puree was creamy and seasoned well.

flatiron scallops with sweet potato risotto

The Seared Scallops were just fine.  They did have a nice sear, but were not seasoned as well as we’d like.  The sweet potato risotto that they were atop was delicious.  The grilled asparagus were nicely cooked.  The dish was fine, but not particularly memorable.

flatiron creme brule flatiron hot now donuts flatiron raspberry cheesecake

For dessert, they had quite a few offerings.  The Raspberry Cheesecake was probably the best thing our table sampled.  It was just sweet enough and very creamy.  The Creme Brulee is always a winner, and rarely have I had a bad one, this one was no disappointment.  The one dessert we sampled that was just inedible were the Hot Now Donuts.  They were like sugar coated bricks.  They are served in a paper bag, which is the best thing about them.  Maybe they were off that night, but I found them heavy and tough.  Never again.

The restaurant isn’t horrible.  There are simply better choices around.  A quick look around the menu shows me that they are trying to make some changes, so if I give it another try I will be sure and report my findings :)

Flatiron Kitchen + Taphouse on Urbanspoon

Good ‘ole Comfort Food

Sometimes I like fancy, and sometimes I like comfort.  Last night I was in the mood for sandwiches, but my husband wanted meatloaf.  Ugh.  No one else in the house likes it, but he pulled the “I’ve been working all day” card, so I acquiesced.  Turns out this meatloaf was pretty darn good, even though I made it under duress.

Here’s the Comfort Food Night Menu:

  • Glazed Meatloaf
  • Darn Good Mashed Potatoes
  • The Lady’s Macaroni and Cheese
  • Marie Callender’s Cornbread

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The Very Best Glazed Meatloaf

The Very Best Glazed Meatloaf

Ingredients

  • 1 tablespoon olive oil
  • 1 1/2 cups onions, chopped
  • 3 garlic cloves, minced
  • 2 large eggs
  • 1/2 cup milk
  • 2 teaspoons Dijon mustard
  • 1 teaspoon hot sauce
  • 1/2 teaspoon marjoram
  • 1/2 teaspoon thyme
  • salt & freshly ground black pepper
  • 1 lb chuck (ground beef)
  • 1/2 lb veal (optional. Use half pork and beef if you can’t find ground veal or don’t buy veal)
  • 1/2 lb ground pork
  • 1 1/2 cups fresh breadcrumbs
  • 1/4 cup fresh parsley, minced
  • 1/2 cup ketchup
  • 1/4 cup light brown sugar
  • 1 1/2 tablespoons cider vinegar

Directions

  1. Preheat oven to 350 degrees F.
  2. In a skillet over moderate heat, add the oil. Heat the oil until hot, but not smoking. Add the onion and garlic and cook, stirring, until softened, about 5 minutes. Set aside and let cool.
  3. In a mixing bowl, whisk the eggs, milk, mustard, and hot sauce together. Add marjoram, thyme, salt, and pepper.In a large mixing bowl, combine the meats, egg-milk mixture, bread crumbs, parsley, and the cooked onion mixture.
  4. In a small bowl stir together ketchup, sugar, and vinegar. Set aside.
  5. Form 1 tablespoon of the meat mixture into a small patty, add it to a small oiled skillet, and cook until no longer pink. Taste for seasoning and adjust.
  6. Transfer meat mixture to an oiled loaf pan.*.
  7. *NOTE: The best way to make the meatloaf is to use a baking sheet, lined with foil. Place a cooling rack on top. Cut a piece of foil to be larger than a the loaf– and shape the meat into a loaf. Using a metal skewer, poke holes along the foil — usually every other hole.
  8. Place the shaped loaf on top of the foil. I prefer this method, as the loaf is less likely to “steam” in a loaf pan. You can also glaze all around the meatloaf, which is even better!
  9. Brush meat with ketchup glaze.Bake in oven for about 45 minutes, until glaze has set.
  10. Brush meat loaf with remaining glaze and bake for 15 minutes more; glaze again.
  11. My oven takes 1 hour and 15 minutes to reach the desired doneness. Times do vary, so allow for that!
  12. Internal temperature of loaf should be 160 degrees F.

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Darn Good Mashed Potatoes

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Ingredients

  • 5 lbs baking potatoes, peeled and cubed
  • 2 teaspoons garlic powder
  • 1 teaspoon onion powder
  • 1 tablespoon sea salt
  • 1 teaspoon ground black pepper
  • 1/2 cup butter, softened
  • 1 cup heavy cream

directions

  • Place the potatoes in a large Dutch oven, cover with water and add the garlic powder, onion powder, salt, and pepper. Bring the potatoes to a boil over high heat, then reduce heat to medium and cook until tender, (15-20 minutes). Drain well.

  • Place the drained potatoes in a large bowl, add butter and whip the potatoes with an electric mixer until there are no lumps. Pour in the cream and continue whipping until the potatoes are fluffy.

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Lady and Sons Mac and cheese photo TheLadysmacaroniandcheeseinzaarwaitingongame_zps4b32f522.jpg

The Lady’s Macaroni and Cheese

Ingredients

  • 4 cups elbow macaroni, cooked & drained
  • 2 cups grated cheddar cheese
  • 3 eggs, beaten
  • 1/2 cup sour cream
  • 4 tablespoons butter, cut into pieces
  • 1/2 teaspoon salt
  • 1 cup milk

Preheat oven to 350°F.

Once you have the macaroni cooked and drained, place in a large bowl and while still hot and add the cheddar.

In a separate bowl, combine the remaining ingredients and add to the macaroni mixture.

Pour macaroni mixture into a casserole dish and bake for 30 to 45 minutes.

Top with additional cheese if desired, and bake a few minutes more until cheese is melted.

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Marie Callender’s Cornbread

Marie Callendar's Cornbread

Marie Callendar’s Cornbread

  • 2 cups Bisquick baking mix
  • 1/2 cup cornmeal
  • 1/2 cup sugar
  • 1/2 cup real butter, melted
  • 2 large eggs
  • 1 cup milk
  1. Preheat oven to 350°F.
  2. Grease an 8×8″ pan on bottom and sides; set to the side.
  3. In a medium bowl, whisk eggs until well blended.
  4. Add sugar, milk, melted butter and whisk thoroughly.
  5. Add Bisquick and cornmeal to egg mixture, and mix just enough to completely moisten dry ingredients and leave no lumps.
  6. Do not overmix.
  7. Bake for 25-35 minutes, or until toothpick inserted in middle comes out dry and top is firm to touch.
  8. Doubles easily into 9×13″ pan; adjust baking time accordingly.

Pioneer Woman Recipes

I love love love Ree Drummond!  That sweet disposition, that beautiful smile, that fiery red hair.  She’s just a delight.  And it doesn’t hurt that she’s a heck of a cook.  Anyway, she is my hero, honey.

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This post is going to be all of the recipes of hers that I try.  You’ll love it.

First up: Simple Sesame Noodles.  You’ll love them.  We ate ours with teriyaki chicken.

To Try  PW Simple Sesame Noodles

You can find P Dub’s Recipe here:  Simple Sesame Noodles