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Tuesday, July 29, 2014

Skillet Fried Corn with Bacon

I have the most wonderful BFFF (Best Foodie Friend Forever!) Mary at All Things Food - Cooking with Mary and Friends did a "foodie drive-by" at my house Monday morning! Bi-Color Corn is on the menu for tonight! Yay!!! I've had some before that Mary got from the Kershaw County Farmer's Market, so I know it is awesome corn! Thanks Mary!

I used The Southern Lady Cooks Skillet Fried Corn recipe as a guide last night with my bi-color fresh! I added some garlic, added the bacon back to the corn and left out the sugar, because this variety is very sweet, and OMGoodness! It's like food crack!!! My husband and I could not stay out of the pan! Luckily, my son ate before he came home! LOL Definitely a keeper!!!

Click on The Southern Lady Cooks
link above for the full recipe!

Saturday, July 19, 2014

Smothered Chicken

We love smothered chicken that we find in restaurants, but don't love the price or the fact that we live 30 minutes from any restaurants around. For years, I've made sauteed mushrooms for my family as a side dish that they absolutely love! I decided to come up with a smothered chicken using the mushrooms, and this is what I came up with... done in the time it would take us to drive to town, and tastes much better than anything you could order in a restaurant. When I make it for friends, they always ask for the recipe! I even make it for large crowds, events and banquets! It's always a hit!

4 chicken breasts, pounded out to even thickness
1 large onion, sliced
1 - 8oz pkg mushrooms, sliced
4 garlic cloves, minced
2 Tbsp Soy Sauce
Salt, Black Pepper and Garlic Powder
3 oz pkg Real Bacon Bits
4 thick slices of Monterrey Jack Cheese or Pepper-Jack for a nice kick

Preheat the oven to 350 degrees.

Heat about a tablespoon of oil (or spray with cooking spray) in a large sauce pan. Sprinkle Chicken Breasts with salt, black pepper and garlic powder. Add Chicken to the pan and cook over medium-high heat for about 5 minutes per side or until done and no pink left in the center.

Caramelized a sliced onion in about a tablespoon of butter, 2 garlic cloves, minced and a tablespoon of soy sauce. Saute until the onions are golden brown.

Saute the mushrooms in a tablespoon of butter, 2 garlic cloves, minced and a tablespoon of soy sauce. Saute until the mushrooms have cooked off their juices and get a little color on them. (about 10 minutes)

When the chicken is done, place them in a casserole dish or baking pan and top with onions, mushrooms, bacon and cheese. Put the chicken in the oven for about 2 to 3 minutes or just long enough to melt the cheese.

Serve with 
a garden salad and some zesty garlic bread for a quick and easy supper!

Monday, July 7, 2014

A Tribute to Michele Wynn Gerhard ~ La Belle Cuisine

Years ago, I fell into a friendship that began on Southern With A Twist over some recipes I had posted and comments that were made on my blog...
"Wow! You know I love this, Lynn! When I read about your Mama making biscuits, I could picture my grandmother doing the same thing! Her biscuits were heavenly! When I would try to duplicate her efforts, I would always fall short! She'd smile and say, "Well, you're probably not holding your mouth right..." As with biscuits, so with pie crust and any other "short" dough... it takes a very light touch. Looking forward to much more from you, Lynn!" Going Back To Your Culinary Roots
And thus a friendship was formed. We found out that we had so much in common. It seemed that the more I wrote, the more we connected.
"Okay... as I was saying an hour or so ago... I LOVE your post! As you know, family culinary history is very dear to my heart! What you wrote reminds me of a long-ago 4th of July weekend spent with dear friends who helped organize a progressive party around a lake near McComb MS. It started out with Bloody Marys and went from there... Actually, there was some great food, but everyone remembered and talked about the Bloody Marys and the bottomless Daiquiri glasses served by a Delta pilot at his cabin. Apparently he was just sneaking up behind folks refilling their glasses. Best daiquiris I've ever had! And of course, a couple of the guys just HAD to have a swim across the lake. Mercy, mercy, mercy... Looking forward to your next post, Lynn!" Going Back To Your Culinary Roots
I loved the stories that we shared and the things we had in common... so much in history and food!
"Lynn, this really takes me back! I'm drooling all over myself! Actually the kind of meal you describe takes me back to Oklahoma when my grandparents had a place on Grand Lake. No crabbing there, but tons of fish! And my Grandmother Dolly had a fantastic vegetable garden. Mercy, mercy, mercy... As for the oysters and crabs, we spent some time in Colonial Beach VA, which is right at the mouth of the Potomac..... little oysters fresh out of the water, the sweetest I've ever had! I never did cook any crab in those days, but I sure did eat a lot!"  Soft Shell Crabs from Mitchum Creek
The more we connected, the more we felt connected!
"OK Lynn, I'm pretty sure your Grandmama Bradham and my grandmother were related! :)" Mama’s Date & Nut Bread
I think that her comment here is my favorite. I loved all her stories, but when she called me "Sistah!", I knew I was something special! 
"LOVE this, Sugah! Takes me straight back to long ago summers in Oklahoma with Grandmother Dolly and Granddaddy Mack! I still have vivid memories of watching her wring a chicken's neck, just the way you describe! And Granddaddy Mack cleaning squirrels and rabbits, and whatever else he might have brought home from the woods... We are soul sistahs fo' sho'! xoxoxoxo"
And a friendship bloomed, and we exchanged phone numbers. We had glorious talks on the phone! We rejoiced, complained, discussed, confided, cried, laughed and shared all manner of stories. I even sent her parts of my two books to review for me... In return, she sent me two cookbook, with a note attached...
"Read these! Look over them carefully! They are garbage! You are 100 times better than them!"
Michele was an awesome Mentor, Friend, Cook, Writer, Mother, Sistah and all around Woman! It was my PRIVILEGE to have known and loved her! I am a better person for having her in my life!

Oh how I'm gonna miss you my Sistah from another Mothah! I'll keep you in my heart Always and Forever! Until we meet again! XOXOXOXOXOXOXOXOX

Please visit Michele's beloved website La Belle Cuisine and get a look at the wonderful, amazing woman that I had the privileged to get to know and love!