Greek Shrimp and Rice

I was looking through Mama's cookbooks looking for something different. I found an old fund raiser cookbook from 1975 called Santee Supper ~ A Book Of Recipes From The South Carolina Lowcountry. I found this seafood recipe, and I had everything on hand! I added Cavender's Greek Seasoning, of course!

Greek Shrimp and Rice 

1 medium onion, chopped

2 tablespoons butter

1 ½ cups cooked rice

1 pound raw shrimp, peeled and deveined

½ cup Feta cheese crumbles

1 can petite diced tomatoes with juice

2 cloves garlic, minced

1 Tablespoon Cavender’s Greek Seasoning

Sprinkle of dill weed 

Salt and Pepper, to taste*

Sauté onions in butter in a large skillet over medium-high heat. Add tomatoes, garlic and Greek Seasoning to onions. Add shrimp and cook until pink. Be careful not to overcook the shrimp.

Lower heat to medium. Add rice and stir until rice is heated through. Season with salt and pepper to taste. Sprinkle with Feta cheese and dill weed.

I added kalamata olives to my plate,

 because the hubby doesn't care for them in his. 

Brown Rice with Mushrooms

Brown Rice with Mushrooms

1 ½ cups uncooked long-grain white rice
1 can beef broth
1 can condensed French onion soup

1 can sliced mushrooms and liquid
¼ cup butter, melted
1 tablespoon Worcestershire sauce

Preheat oven to 350 degrees.

Pour melted butter in an 8x8 pan and add rice and liquids. Add mushrooms and liquid. Cover and bake for 30-45 minutes or until liquid is absorbed and rice is tender.

Easy Chicken and Rice Foil Packets

I was looking for an easy meal to make pretty quickly this past Sunday. I basically wanted a one pot type meal with minimal effort or clean up. I hate doing a lot of dishes after a meal. These foil packets are an easy weeknight meal for the family or can be quickly thrown on the grill on the weekend. Super easy clean-up is also a plus!

1 can (10 1/2 oz) cream of chicken soup

1 1/2 cups chicken stock

3 teaspoons Greek seasoning

Salt, pepper and garlic powder, to taste

2 cups uncooked instant white rice

½ cup shredded carrot

½ cup fresh sweet peas

½ cup chopped onion

4 boneless skinless chicken breasts

4 slices cooked bacon, coarsely chopped

1 ⅓ cups Colby Jack cheese

2 green onions, sliced (optional)

Heat oven to 400 degrees. Cut 4 (18x12-inch) sheets of heavy-duty foil. Spray with oil.

Measure 1/2 cup of the condensed soup and set aside. In 4- cup glass measuring cup, mix remaining condensed soup, the chicken stock and 1 teaspoon of the seasoning; beat with whisk to blend. Add instant rice; stir and let stand about 8-10 minutes or until most of the liquid is absorbed. Stir in carrots, onions and peas. Add salt, pepper and garlic powder to taste.

Pound chicken breasts to an even thickness. Season chicken with remaining 2 teaspoons seasoning; place on center of each sheet of foil. Dividing evenly, spoon rice and vegetable mixture around each chicken breast. Divide any remaining soaking liquid over tops of breasts. Spread 2 tablespoons reserved soup over each breast: evenly top with bacon and cheese.

Bring up 2 sides of foil so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space for heat circulation and expansion. Fold other sides to seal.

Place packets on a baking sheet.  Cook 30 minutes. Cut a slice in each packet to vent the steam. Carefully fold back foil, and garnish with green onions. For the grill: Heat gas or charcoal grill. Follow directions above for assembling the packets. Place packets on grill over medium heat. Cover grill; cook 10 minutes. Rotate packs 1/2 turn; cook 9 to 10 minutes longer or until juice of chicken is clear when center of thickest part is cut (at least 165°F).

Rooster and Rice

Granddaddy & Grandmama Bradham

Me eating pickles!

When we used to go to Grandmama and Granddaddy Bradham’s for the day, I remember certain things I used to do with each one of them. We had our ‘together times.’ The house was on the Boulevard Road. Granddaddy was famous for having a green thumb. He had a beautiful flower garden, but the thing I remember most was the strawberry patch. On the side of the house was about a six by six recessed section of the house. This made a neat little area for the wild strawberries. Granddaddy and I would go to the patch and pick the strawberries. We would bring them in and wash them. Then we would put them in a bowl sprinkled with sugar to save until they were sweet and juicy.

Grandmama always had a great big jar of baby dill pickles in the refrigerator. We would sit in front of the TV with pickles wrapped in a paper towel. It seems like every time we sat in front of that TV, ‘Hee Haw’ was on... “I’m a pickin’ and I’m a grinin’!” She loved that show. I do, however, remember Granddaddy sitting in his recliner watching wrestling on tv. He would grip the arms of his chair until his knuckles turned blue.

One afternoon I was going to get the strawberries, Grandmama came in and said, “Oh, I know what you want! I’ll get ‘em.” She came in with a paper towel full of pickles. I thanked her. When she left the room, I went and got the strawberries out of the refrigerator. Granddaddy came in a little later to find me sitting in the living room with a pickle in one hand and a strawberry in the other. I remember he closed his eyes and shook, then he said, “Now that’s love!”

Four Generations...
Mama, Me,

Great Granddaddy White & Grandmama Bradham

I can remember watching my Grandmama Bradham go in to the yard and catching a chicken for Sunday Dinner. She would grab the chicken without even looking at it, and with a simple flick of the wrist, it was done. Now, before I receive hate mail, my Grandparents were simple country folk. They raised chickens for food and eggs. We had goose, goat, chicken, pig, squirrel, doves, fish, frog legs and probably a turtle or two. If you can catch it, hunt it, shoot it or gig it, Mama and Grandmama could cook it... and make it delicious!!! I can remember my Granddaddy BBQ-ing a goat and telling me how to clean and skin them before cooking. He said, "You know how an old billy-goat smells? Well, if you let the hair of that goat touch the meat, that's how it will taste!" I think I was about 5 years old at the time. In their house, nothing was wasted. You fried chicken necks and backs with the rest of the bird. That's why, when I buy a chicken cut up, I get the country-style cut so I get the whole bird! Waste not, want not...

My friend Mary, from All Things Food~Cooking with Mary and Friends, and I have been taking some farm tours on our "Farm to Table trips". A few weeks ago, Denise and Tom from Paradise Acres Farm, called Mary to make her an offer. They were culling chickens. Culling is a part of having a profitable farm, though not the most enjoyable task. By culling certain individuals, farmers can make sure that their flocks stay healthy, and that they are not wasting limited resources on an animal that isn’t earning its keep. In this case, it was two roosters. Mary was asked if she wanted the roosters. She accepted the offer and called me to share one with me. They were processed, vacuum sealed and frozen. 

Now you have to understand that a rooster is not like a frying hen. They are a skinny, tough bird. So they are best slow cooked or stewed. I decided to do Chicken and Rice... or in this case, Rooster and Rice!

Water to cover chicken
1 whole chicken (in this case, rooster)
1 large sweet onion; diced

1 teaspoon garlic, minced
1 teaspoon pepper
1 1/2 teaspoon salt
1/2 teaspoon basil
3 cups long grain white rice

In a large stock, pot bring water, chicken, onion, garlic, salt, pepper, basil, to boil, cover and reduce to a simmer for at least an hour.
Remove chicken to cool in order to debone. Let broth continue to simmer and reduce.
When cool enough to handle, debone the chicken.
Measure the broth from pot and put approximately 8 cups broth back into pot along with the rice, chicken. Cover and simmer for 30 minutes or until rice is done.
Salt and pepper to taste.

Chicken Bog

Chicken Bog is a pilau dish made of rice, chicken, onion, celery, spices, and often sausage. A whole chicken is boiled until tender with the sausage, onion, celery and spices, then the rice is added and cooked until it absorbs all the liquid. When I cook this for a large crowd, I create a lot of short cuts that save me time. One thing to remember is that the longer you cook this dish, the thicker and drier it gets. I like to cook mine to the consistency in the picture. I don't like mine thick and gummy, but it's your choice. Here's the scaled down version of my Chicken Bog recipe...

10-12 Chicken Tenders, cubed
1 pkg Kielbasa Sausage
1 onion, chopped
1/2 cup (1 stick) butter
1 teaspoon Garlic, minced
1/4 teaspoon sweet basil
1/2 teaspoon ground red pepper 
1/2 teaspoon ground black pepper 
8 cups water
2 teaspoons chicken bouillon granules
2 cups rice
Kosher Salt, to taste

Slice the sausage into 1/2-inch pieces. In a stockpot, combine sausage, onion, butter, and seasonings. Cook until the sausage is browned. Add the chicken, water and bouillon. Bring to a boil. Cover and cook at a low boil for 30 minutes. Taste broth for saltiness and add salt, to taste. Add the rice to the pot and bring to a boil, stirring well. Boil for 10 minutes, (stirring occasionally) then reduce the heat. Cover the pot and simmer for 10 minutes, or until the rice is done. 

Brown Rice

This is the recipe that I use on Wednesdays for my church crowd. It feeds about 30 people per pan. I use 2" deep buffet pans. I have had a lot of people  ask how to make this much at one time. It's a good recipe when you are preparing for a reunion or church social. If you want to make a 13X9 pan, split the recipe in half.

Brown Rice for a Crowd

2 sticks Butter

1 Onion, sliced

6 cups Rice

4 cans sliced Mushrooms, with liquid

4 cans Beef Broth

4 cans Beef Consommé

Preheat oven to 350 degrees. Sauté onions in butter and put in shallow buffet pan. Stir in rice, and liquids. Add mushrooms and liquid. Cover and bake for 1 hour or until liquid is absorbed and rice is tender.

Broccoli Casserole

I cook this for my church crowd. I leave out the onions when I cook it for them, because I have some people with "onion issues". You choose to add them or not; it works either way!

2 cups cooked white rice

5 tablespoons margarine
1 cup chopped onions
1 (10 ounce) package chopped frozen broccoli, thawed and drained
1 (10.75 ounce) can condensed cream of mushroom soup
8 oz Velveeta cheese, cubed

Preheat oven to 350 degrees F.
Melt margarine in a medium skillet over medium heat. Saute onions until tender. In a 2 quart casserole dish combine onions, cooked rice, broccoli, mushroom soup and cheese; mix well. 
Bake for 35 minutes.

Michele's Gigi's Quick Chicken Paella

I am starting a project today where I will cook and photograph a signature dish from my mentor and beloved friend Michele Wynn Gerhard of La Belle Cuisine! In the spirit of "Julie and Julia", I will feature one of her family recipes, once a week. (NOT 500+ in a year! LOL) We will feature these special segments both on Southern With A Twist and La Belle Cuisine! Michele is selecting the recipes for me, which was a daunting task for me... one I am glad she accepted to do for me. Michele has been such a blessing and mentor to me. Her guidance, advise and willingness to just listen to me has been such a blessing in my life! I hope you all will follow us on this journey and visit our blogs to keep up with the fun! She is starting me out on an easy one (she says) this week... Gigi's Quick Chicken Paella! (Click the link for her recipe)
Let's get cookin' Michele! :-) ♥ ♥ ♥
~ Lynn

I made sure that I had all my ingredients, which included the hubby stopping by the grocery store several nights on his way home! As in all undertakings that I try to pull off... I had no turmeric. I don't even know much about it,  because I have never used turmeric. I did research it and found out that you may be able to sub some dry mustard, but I had no dry mustard or saffron to even remotely try to substitute anything for it. Oops... well, continue!

I almost forgot the garlic... Can't forget the garlic.

The first step is to brown the sausage on medium. I had Italian sausage, which does tend to stick or fall apart. It started to stick and brown in the bottom of the pan, which does impart some yummy flavors.

I set the sausage aside, and browned the chicken in the drippings. However, I didn't brown it as long as I should have because I was afraid the sausage bits and drippings were getting a little too brown!

I took out the chicken and set it aside... onions and garlic were next!

I got a little excited and lost focus (no pun intended) on taking pictures. This is where I added the broth to the onions and garlic. That released all those little bits of brown goodness off the bottom! Oh! I added the rice, sausage, carrots back to the pot and topped with the chicken pieces. It simmered for about 20 minutes.

Next were the artichokes, which were jarred, not frozen, peas and black olives. I wish I had whole olives, but all I had was sliced... no biggy! :-) Back to simmer for another 20 minutes.

The final touch was adding the tomatoes and letting them heat through. Very colorful and very fragrant! I just wish I had a little more color on the chicken... I know! I am my own worst critic.

As I am writing this, (we ate  a couple of hours ago) the hubby is dipping  another helping out to sit down and snack on while watching tv... I guess it's a hit! :-)

The final plating!

Thanks to my friend Michele at La Belle Cuisine for agreeing to let me do this... and for helping me do this, risking her reputation! Only if you could be here to help me NOT mess it up! LOL

OH! And thanks for NOT starting me out on a baking recipe! LOLOLOLOL
XOXOXOXOX ~ Lynn








Calphalon Triply Stainless Steel 5-Qt. Covered Dutch Oven (Google Affiliate Ad)

Hoppin John

When I was growing up, I was told that black-eyed peas were a symbol of money in the form of coins. A lot of people say that they are a symbol of good luck. Either way, they were always a part of the New Year's Day meal!

2 cups dried black-eyed peas
1 pound lean slab bacon or 1 pound meaty ham hocks
1 medium onion, chopped
2-4 teaspoon hot sauce
4 cups water or broth
2 cups uncooked long-grain white rice
Salt and black pepper to taste


Soak, rinse, drain dried black-eyed peas. Sort through and pick out any trash or pebbles. Place black-eyed peas in a large soup pot over medium-high heat and cover with water; bring to a boil. Remove from heat; cover and let stand 1 to 2 hours. Drain and rinse beans.

Using the same large soup pot, over medium-high heat, add soaked black-eyed peas, bacon or ham hock, onion, and hot sauce. Add water or broth; bring to a boil. Reduce heat to medium-low and cook for 1 1/2 to 2 hours or until the peas are tender.

Remove bacon or ham hock and cut into bite-size pieces. Return meat to pot. Stir in rice, cover, and cook 20 to 25 minutes or until rice is tender and liquid is absorbed. Remove from heat and season to taste with salt and pepper.

South Carolina Hash and Rice

When I was growning up we had hog head hash. It is made with the head, heart, and the liver... no part of the hog was wasted. Now, I use Boston Butts. (which is a cut of pork that comes from the upper part of the shoulder from the front leg and may contain the blade bone)

In pre-revolutionary New England and into the American Revolutionary War, some pork cuts (not those highly valued, or "high on the hog," like loin and ham) were packed into casks or barrels (also known as "butts") for storage and shipment. The way the hog shoulder was cut in the Boston area became known in other regions as "Boston butt".

3lbs pork butt*

1/2lb liver, cooked (optional)

1lb peeled potatoes

1 onion

juice from cooking the pork

and a great BBQ sauce (like "Daddy's Bar-B-Que Sauce)

Bake pork (seasoned with salt, pepper and garlic powder), covered until it falls apart. (about 3-4 hours at 350 degrees) Save the renderings/broth. In a pot, boil your potatoes and a finely minced onion seasoned with salt. Run meat (fat and all), liver, potato and onion mixture through a meat grinder. (Or grind in food chopper or processor) Place ground mixture back in the broth, add BBQ sauce to consistence of a very thick gravy. Let simmer at a low temp for another hour or two. Serve over white rice.

* Reserve or cook an extra couple of pounds of meat to shred and add sauce to for the BBQ plate or for sandwiches.

If you don't have the sauce or don't know how much seasoning, try this recipe for making it in the crockpot... what can be easier? I still prefer to grind the meat and not chop to get a smoother texture, but that's just me!

CrockPot Hash

5 to 6 lbs Boston butt roasts
1lb. liver*
3 large baking potatoes, peeled and diced
3 medium onions, peeled and diced

Step 1: Set a 5 quart crock pot on high. Rub both roasts and Liver with salt and cracked pepper, then place in the crock pot. Add the diced potatoes and onions, and then fill the pot with hot water or stock and cover. Let it cook 6 to 7 hours until the meat falls apart. Keep check on the water level.

Step 2: Remove the meat from the pot and pull apart to let cool. Next remove the bone, fat, and connective tissue. Pull the meat apart in small pieces and then give it a light chop. Break up the potatoes and onions in the pot with a potato masher. Return the meat to the pot. Add the butter and reduce heat to the lowest setting. Let it cook another hour or until it is the consistency you like.

Step 3: Add your seasonings one at a time and taste as you go. Add a little BBQ sauce for a kick or extra hot sauce.

Step 4: Serve over your choice of white rice pour sauce over the rice and hash.

*Substitute chicken liver if you need to. Pork can be hard to find.

 Pull (or shred) the rest of the pork...

... and add Daddy's Bar-B-Que Sauce!

PBC Revival

If you missed our Revival Suppers and Services this week, you missed some good food and fellowship. However, if you still want to join in the fun, we have supper every Wednesday night. Come join us at PBC (Pinewood Baptist Church)... 


Here's some of what you missed...

Greek Potatoes

Meatloaf !

Punch Bowl full of Slaw

Mushrooms, Onions and Garlic for the Smothered Chicken

Red Beans and Rice

40 pounds of Tater Salad

Stuffed Eggplant

Here's another one of Mama's recipes that I love. I can't wait for my eggplant crop to come in so I can make this again. Notice that Mama added a note to my copy of her recipe... Don't forget the cheese :-)

2 Eggplant
½ cup Onion, chopped
1 medium Bell Pepper
3 T Vegetable Oil
½ pound Ground Beef, lean
1 ½ cups Cooked Rice
Salt & Pepper to taste
Dash of Worcestershire Sauce
Bread Crumbs, seasoned
Butter

Place eggplants in boiling water for 10 minutes. Remove, cool enough to handle, then cut lengthwise. Remove pulp within 1/2" of skin. Chop and reserve pulp.

Sauté onion and bell pepper in oil for 5 minutes. Add beef and eggplant pulp; simmer until meat is browned. Remove from heat. Add cooked rice, seasonings and Worcestershire. Fill eggplant shells, cover with bread crumbs and dot with butter. Bake 15 to 20 minutes at 400.

Mama's Notes: “Sprinkle with Parmesan cheese before baking…adds a great flavor…”

Crab and Sausage Jambalaya

If you know me, you know that I hold off on the bell pepper. That's just me. Bell pepper doesn't agree with me, so I work around it. I had someone comment not too long ago about one ingredient that she didn't like. So, she didn't try the recipe. You don't have to sacrifice the entire recipe because of one ingredient that you don't like. Work around it and substitute something else that you do like.
As I always say, Play with your food! It's fun!!!

1/4 cup extra-virgin olive oil

12 ounces andouille sausage or kielbasa, quartered lengthwise and cut into 3/4-inch pieces

1 large onion, coarsely chopped

1 red bell pepper, finely chopped

1 celery rib, finely chopped

2 large garlic cloves, minced

1 14 oz can diced tomatoes, drained

1 teaspoon Old Bay seasoning

1 1/4 cups jasmine rice (9 ounces)

1 1/2 cups chicken stock or low-sodium broth

1 1/2 cups water

1 bay leaf

Salt and freshly ground pepper

1/2 pound lump crabmeat

3 scallions, finely chopped

Hot sauce, for serving

In a medium pot, heat the olive oil. Add the andouille and cook over high heat, stirring occasionally, until lightly browned, about 3 minutes. Transfer to a bowl.

Add the onion, bell pepper, celery and garlic to the casserole. Cover and cook over high heat, stirring occasionally, until softened, about 3 minutes. Add the Old Bay, rice and andouille and cook, stirring occasionally, until the rice is opaque, about 2 minutes. Add the stock, water, tomatoes and bay leaf, season lightly with salt and pepper and bring to a boil. Cover and cook over very low heat until the rice is tender and the liquid is absorbed, about 15 minutes. Fluff with a fork and stir in the crab and scallions. Cover and let stand for 2 to 3 minutes, just until the crab is hot; discard the bay leaf. Serve in bowls. Offer hot sauce at the table.

Easter Dinner from my Blog...

My friend Laurie at Food is Love has thrown down the gauntlet! She has challenged me to make the Easter Holiday meal from dishes I already have on my blog. No pulling out Mama's old notes on the traditional Easter Feast this time! (Unless I've unwittingly already got it buried in all these posts :-) Soooo... Ok Laurie! I'm on it! Let's get ready to rumble!!!



Yes! That's me in the polka dot pants!!!

When I think of Easter, I think back to Easter Hunts with all my cousins, family and friends. I also think of a big ole whole picnic ham that has been cooked to perfection by my Mama, of course... green bean casseroles, brown rice, potato salad and someone always brings the Watergate Salad that most Southerners, that don't care for it much, refer to as "that Green Stuff"! No meal would be complete without Mama's macaroni and cheese. We also loved to churn ice cream and Mama always had a cake or two on the counter.



Now... let's see what I can come up with from previous posts that could come close to my Easter Food Memories!

First of all, what can I replace the ham with... I cannot believe I haven't covered something as simple as ham! Ok, let's go with Chicken Cordon Blue that has some ham and, you might think, is a pretty fancy holiday kind of feel, but wait, remember this is 'with a twist'! This an easy version that is turned into a casserole! So, it's perfect to fix for a large family get-together. Whew! Main course... check! Now let's find those sides!

There is Mama's Macaroni and Cheese and the green bean casserole. Instead of brown rice, let's go with Grandmama Bradham's Greasy Rice.

I can't believe I don't have my potato salad on here either. So, we'll go with my new popular Cornbread Salad. We always have to have some nibbles lying around so, I'll put out some Dill Pickles, pickled okra, pickled carrots and Bread and Butter Pickles. And no meal is complete without Mama's Short Biscuits. Oh and don't forget the Green Stuff!

Now, desserts... As I said, we loved to churn ice cream. So, I'd like to have some of Mama's Orange Pineapple Ice Cream and, I had already bought the ingredients to make the kids an Italian Cream Cheese Cake.

Well that's the Challenge... My Easter Meal from my Blog...

Thanks to Laurie at Food is Love! This was a fun challenge! So it's my turn to challenge some of my foodie friends. Here goes...

The Southern Lady Cooks

Rich Fletcher's Good Food Revolution

Cooking with Libby

Check out Laurie's Challenge Results too at Food is Love!

Rice Salad with Tuna & Shrimp in Tomato Cups

1 cup rice
1 tbs olive oil
1/2 lb medium shrimp
6 oz tuna, cooked and cut into chunks
1 small cucumber, seeded, diced
1 1/2 tbs capers
1/4 cup mayo
2 tbs lemon juice
1 clove garlic, minced
1/4 tsp basil
10 black olives, chopped
Cherry tomatoes

Cook rice. Add oil. Set aside. Steam shrimp and cut into small chunks. Combine rice, shrimp, cucumber, tuna and capers. In a small bowl, combine mayo, lemon juice, garlic, basil, black olives and salt & pepper to taste. **Toss the dressing and the rice mixture to mix.
Cut the tops off the tomatoes and scoop out the insides with a small measuring spoon. Lightly salt the inside of the tomatoes and place upside down on paper towels. By the time you finish with this process, you can start stuffing the first you cut. Serve cold or at room temp.
**Taste the dressing before you pour it in the rice mixture and adjust your seasonings.
You can always change this up... you could cut up the tomatoes and add them to the salad and serve as an entree...