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Thanksgiving Stuffing


That’s right, y’all!

Thanksgiving is NEXT WEEK!

Do you know what you are going to fix yet?

Did I just give you a mini heart attack?

If I did……..

I’m sorry!

Well, there is one thing that I know I am going to fix and it is good ole Stuffing!

I have a question though.

Do you fix Traditional Stuffing or do you fix Southern Dressing?

Well, I grew up with the Traditional style, while my husband grew up with the Southern Dressing.  Though, I am not partial to either because I love both…….

You see, my mom would fix it the Traditional way and my Grandma would fix it the Dressing way.

So, I decided to fix each one and share the recipe!


First up is the Traditional Way.  Rustic, large chunky bread and sausage, with celery and onions and LOTS of butter!  😉

I’m breaking the recipes up into two posts, but because I love you so much, I made a video.  Make sure to check it out below and give it a “thumbs up” if you like it!

For the full written recipe, check it out below the video!












Recipe:  Traditional Thanksgiving Stuffing


•  8 Cups Cubed Bread  (* 9 if omitting the Sausage)

•  16 oz. Sage Sausage  (Regular is fine)  * I used this to enhance the Sage flavor.

•  3/4 Cup Onion, Finely Chopped

•  1 1/2 Cup Celery, Chopped (with leaves)

•  1  3/4 Sticks Butter

•  1 1/2 Tsp. Dried Sage

•  1 Tsp. Dried Thyme

•  1/2 –  3/4 Cup Vegetable Stock , Unsalted  (Use according to how dry you like)

•  Salt and Pepper to taste


•  Preheat oven to 350 degrees.

•   In a large skillet , melt butter on medium heat.  Add celery and onions and saute’ until just softened.

•  Stir in 1/3 of cubed bread and toss for a minute.  Transfer mixture to a large bowl and set aside.

•  In same skillet, add sausage and cook until completely brown.

•  Add cooked sausage to vegetable and bread mixture.

•  Add remaining bread and ingredients to bowl and toss until well combined.

•  Add salt and pepper to your taste.

•  Spray a 9 x 13 casserole dish with non-stick spray and transfer stuffing mixture to pan.

•  Bake 30-40 minutes or until mixture is completely warmed through and top is golden brown and crispy.

NOTE:  * Tossing mixture in the middle of cooking time, may help keep bread underneath from becoming too moist.


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Herbed Compound Butter

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Herbed Compound Butter!……………….


You mean, you haven’t heard of it?  “Why, I declare!”

Look!  Compound Butter is just a fancy shmancy way of saying Butter with Stuff in it!  And since we try not to be too fancy shmancy around here, that’s what we will call it.


Well, let me just tell you.  The other night, I started off with the idea of making some for the grilled corn we were making for dinner.  Then, as we started to sit down and eat, I remembered that I had seen an episode once on Foodnetwork where someone put it on their steak!

Since we just so happened to be having steak with that corn, I decided to give it a try.  LAWRDY, Y’ALL!

You will die and go to heaven when you try it!  It’s a MUST!  Not sure I will ever have steak another way again!  (*It was that good!)


Pretty sure after you try it, you’ll feel the same way.  Plus, you aren’t going to believe how easy it is!


First, take some herbs.  Anything you like.  I chose to do Parsley and Rosemary.


Finely Chop…….


Add that to a softened stick of butter.


Mix well….  (*Now, most would put this in plastic wrap, form into a log, and place in the fridge to set up.  After that, you can slice it like you would cookie batter and put on whatever you like.)

Me?  I just put the bowl into the fridge for about 5 minutes and then just spooned it over whatever I wanted.  LOL!  *Patience is NOT a virtue of mine.

By the way, it’s just as good either way!  😉


Slather all over some fresh grilled corn AND a grilled steak!  Oh my!  Oh my!

You will NOT be disappointed!



Recipe:  Herbed Compound Butter


– 1 Stick Butter

– 2 Tablespoons Parsley, Chopped

– 2 Tablespoons Rosemary, Chopped


– Combine all ingredients and place in plastic wrap.  Form into a “log”.  Place in fridge for 1 hour .  Cut butter into slices and place on top of vegetables, meats, casseroles……. the possibilities are endless!

– If you dont want to do any of this, just place bowl into fridge for 5-10 minutes and serve as you wish.


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Roast Chicken with Root Vegetables and Gravy

I haven’t found many people out there who don’t love a good Roast Chicken.

I have tried it myself by cooking the whole thing (Thanksgiving Style), just sitting in the pan.  Maybe doctured up with some butter and salt and pepper.

Nothing too great.  I may have even tried to add some type of citrus to it a time or too, but still nothing that great.

My chicken always had some spot in it that might still look a little pink or God forbid, bloody (GASP!), and my kids would get totally grossed out!!!

So, you can probably guess where the rest of that story goes….

I decided to make it a different way about a week ago and I have to say that I will probably never make Roast Chicken another way again.

This is by far, the easiest way I have EVER cooked Roast Chicken.

First, I took some Carrots, Onions, and some Sweet Potatoes.

I roughly cut them into about 1 to 2 inch pieces.  You don’t have to be precise, as they will cook down.  In fact, the more UNprecise you are, the better.  It gives it a “rustic” look.

Then I drizzled some Extra Virgin Olive Oil over them, tossed, and added a little salt and pepper.  Then tossed again.

Then I tossed them aside.  Well, not really.  More like slid them.

Now, back to the chicken!

I cut the backbone out, and pressing down, skin side down, pressed until I heard a pop.  This “butterflies” your chicken.

Before you say, “Oh, I can’t do that”……  Let me just tell you, YES YOU CAN!

I used to always buy my chicken already cut up from the store, which by the way cost more than a whole chicken you can cut up yourself.

My mom tried to show me how to cut one up myself, but I was never interested.

(F.Y.I.: I plan on doing a tutorial later on how to cut a whole chicken up.)


Just turn it over, find the area that looks literally like a backbone (I do not mean to insult your intelligence).

  Start at the top, and going down both sides of it, cut.

This can be done with a knife, but I found it easier to do with kitchen shears.

If I’m not grossing you out yet, read on. : )

I salt and peppered the chicken and then I used my “Herbs de Provence” Pampered Chef seasoning mix and sprinkled it on it.

This is it below.  You can also pick this up at your local Grocery Store in other brands.  I just happened to have that one on hand.

By the way, this is a great mix to use on Chicken, Pork, Vegetables (you name it!).

Then I coated my Cast Iron Skillet with a couple of tablespoons of Extra Virgin Olive Oil.

Put the whole Butterflied Chicken in skin side down and seared it on medium-high heat for 5 to 6 minutes, until it was golden brown.

Flipped it over………

And added all the vegetables to the pan.  It may look like the pan is too crowded, but it isn’t.  These will cook down and the chicken will cook just fine as well.

I sprinkled the vegetables with a little more Herbes de Provence.

I popped it in the oven for about an 1 hour and 15 minutes and this is what it looked like when finished.

It will literally fall off the bone!


There’s MORE!

I removed the chicken and the vegetables to a platter and covered with aluminum foil to keep warm.

I couldn’t just let all these juices from the meat and vegetables go to waste!

Couldn’t let the little bit of wine that was left in this bottle go to waste either.  (“Waste not, Want Not!)  Right?

There was about a cup left in the bottle and it all went into the pan.

I let it simmer for about 8 or 9 minutes until it had reduced by half.  Then I added a tablespoon of butter.

Stirred in until butter had melted and Voila!

Yummy gravy!  In fact, it was so good, I caught Z drinking the rest of it after we were cleaning up the table.  YES!  I said DRINKING IT!

Oops!  Maybe I shouldn’t have told you that.

Well, he won’t know if we don’t tell him.

If you try this recipe, please let me know what you think.

This is a definite “KID APPROVED” meal.

The sweetness from the onions, carrots, and sweet potatoes cook into the chicken and make it soooo good!

By the way, this is a great easy meal to entertain with or if you just want to share with your family.



RECIPE:  Roast Chicken w/ Root Vegetables and Gravy


– 1 Whole Chicken ( 3 to 4 lbs.)

– 2 tablespoons Herbs de Provence, divided

– Salt and Pepper

– 4 tablespoons Olive Oil

– 4 Carrots

– 4 Sweet Potatoes

– 2 Sweet Onions

– 1 cup White Wine, I used Chardonnay OR if you prefer, you can use Chicken Stock

– 1 tablespoon Butter


– Preheat oven to 350 degrees F.

– Cut Onions, Carrots, and Sweet Potatoes roughly into 1 to 2 inch cubes.

– Combine vegetables and drizzle with 2 tablespoons olive oil.  Sprinkle with Salt and Pepper.  Toss to coat and set aside.

– Use kitchen shears to cut out the backbone of the chicken.

– Lay chicken open, skin side up, like a book.  Flatten the chicken with your hands, pressing down until you hear a pop or crack noise.

– Sprinkle chicken with Herbs de Provence, salt and pepper.

– Heat a 12 inch or larger size cast iron skillet on medium-high heat.  Once hot, add 2 tablespoons olive oil to skillet.  Add chicken, skin side down, and sear 5 to 6 minutes, or until golden brown.

– Flip the chicken over and add vegetables to open areas around chicken.  It’s ok if it seems overcrowded.

– Roast chicken 1 hour and 15 minutes or until an instant- read thermometer inserted into the thickest part of the thigh reads 165 degrees F.

– Remove chicken and vegetables to a platter, cover with aluminum foil, and keep warm.

– Add the wine to the pan and stir with a wooden spoon loosening any brown bits in bottom of pan.

– Allow to simmer for 8 to 9 minutes or until liquid has reduced by half.  Stir often.

– Add tablespoon butter and stir until melted.  Season with salt and pepper to taste.  You won’t need much, if any.

– Carve chicken, set on platter with vegetables and serve with gravy.


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Mom’s Southern Stewed Apples

The other day was Em’s 7th Birthday!

 I cannot believe enough time has passed to be able to say that.

I always try to make everyone’s favorite dinner for their birthday.  My mom has always done that and it always made me feel so special.  I have tried to continue this tradition with my own family.

One of her favorite things is my Mom’s Stewed Apples.  She can eat enough to make her sick…… and I don’t blame her.  I have to hold back myself.


They are SOOOOO good!


First, take some Granny Smith Apples.  (I use the whole bag because I like to make a lot)

Peel, core, and slice.  ( I use a peeler first, then put them under this handy little baby made by Pampered Chef)


I fill them up in the pot first to see how high they go.  Then I put them into a seperate bowl while I ……..

Melted half a stick of butter in the saucepan,


Added some Cinnamon,

And for whatever reason, felt there wasn’t enough butter, so I added another half stick of butter.  Yes, there is now 1 whole stick of butter in the recipe and YES!  I’m SORRY!  : D


Then I added a 1/2 cup of sugar and mixed until it was dissolved.

Add the apple slices.



Toss the apples until they are completely coated in the cinnamon/sugar mixture and allow to simmer for 45 minutes.

This is what they looked like after 20 minutes.


And this is what they looked like after 45 minutes.  Softened and DELICIOUS!

Complete YUMMINESS! 

Recipe:  Mom’s Southern Stewed Apples



– 1 Bag Granny Smith Apples, peeled, cored, and sliced

– 1 stick Unsalted Butter

– 3 Tablespoons Cinnamon

– 1/2 Cup Granulated Sugar



– In a medium saucepan, melt butter on medium heat.

– Add cinnamon and sugar and mix well.

– Add apples and stir, mixing well in cinnamon/butter/sugar mixture.  *Bowl will be very full, so be careful mixing.

– Allow to simmer on medium low, stirring occasionally for 45-50 minutes, or until apples are soft and tender.

*Make sure you stir occasionally!  If not, sugar/butter mixture may burn.




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