What do you do with that big turkey carcass sitting in the roasting pan with tasty bits of meat still clinging to it? I like turning mine into a savory New Orleans-style soup, something we've nicknamed Turkey and Sausage Gumbo. But it doesn't have the traditional roux, so it comes together quickly. I prepare it in the slow cooker for convenience. However, I do "stir fry" some of the ingredients in olive oil for added flavor before putting in the slow cooker. Here's the step by step: Add Continue Reading
How to Make Spaghetti Sauce from a Jar Taste Homemade
Thanks to Pompeian Olive Oil for sending me a product sample in exchange for a review! Using canned marinara sauce is an easy way to make spaghetti without watching a simmering pot all day, but there are a few things you can add to give it a more homemade taste. My personal favorites are a robust red wine (or sherry), ground cloves and olive oil. For the oil, Pompeian Extra Virgin is a good choice because of its purity and full-bodied flavor. You might not know this, but Pompeian is the only Continue Reading
Lick the Platter Pot Roast
There are some people who would trade their firstborn child, Rapunzel-style, just for the taste of mushrooms. I'm not one of those. So I never make a pot roast in the traditional "American" way which calls for cream of mushroom soup. I opt instead for this savory and delicious version shared by my mother. And it's just as easy! I serve this often for company and it's a guaranteed pleaser every time. LICK THE PLATTER POT ROAST 1 pkg. Good Seasons Italian dressing mix 1 pkg. McCormick Continue Reading
Why I Love Baking Whole Chickens
There's a lot to love about the whole fryers that you can pick up at the supermarket: The Price: We sometimes snag them for as low as 69 cents per pound. That means we get a 4-pound bird for as low as $2.79. Even 99 cents per pound is still a good bargain. You might say "but some of that is bones." True, but bones mean flavor and moisture. And bones have other uses. Read on..... The Method: Baking a whole fryer is one of the easiest things in the world to do. Baked chicken in its own Continue Reading
Carrot Casserole with Crumb Topping: a Southern Favorite
Root vegetables like carrots, turnips, sweet potatoes, beets and onions are staples in the South, but lots of people associate them with fall and the harvest table. Here at Zephyr Hill, we love them year-round! The Harvester truck came today and we were given 3 bags of carrots and 4 packs of blueberries (among other things). So I promptly made a huge blueberry cobbler and then got to work on the carrots. The recipe I am sharing below is very similar to one you'll find often on Southern tables Continue Reading