Southern Spicy Vidalia Hot Wings

Southern Spicy Vidalia Hot Wings
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We’ve been eating a lot of chicken lately, especially fried chicken. That’s because I finally make excellent bacon fried chicken, and don’t like seeing good shortening go to waste. One of my favorite ways to have chicken is Buffalo Wings. Spane’s father, Douglas, gave me a recipe from the bar where Buffalo Wings originated, when he was frequenting the establishment and became friends with the owner.

Different Strokes for Different Folks

Most Buffalo wings are made with a Louisiana hot sauce, quite often Franks. It’s good, but, I wanted to experiment a little. There is a nice Southern company, Glory Foods, that makes wonderful canned Butter Beans. I love ’em. When I was at the market buying wings, I saw that they also make Spicy Vidalia Hot Sauce. Spicy and slightly sweet, I thought that would make an interesting change from the usual Louisiana style hot sauces associated with this dish. I was right, that sauce was perfect, and it has not become my favorite hot sauce.

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Summer Bean Salad with Lemon Mayonnaise

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Hellman’s Mayonnaise in California

Hellman's in California with and Bestfoods MayonnaiseWhat!!!!! What did you say? Hellman’s Mayonnaise in California? Well, actually, no it was Hellman’s Sandwich Spread in Glendale, California.

Spane and I were at the 99 Cents Only store on our way to visit Alexandria’s Archives‘s President, and stopped at the store to get a Danish or something, and I spied these jars of Hellman’s. I was amazed, and then found a jar of Bestfoods next to it. I couldn’t help take a picture, considering that I will probably never see the two brands together in the same place, unless I take it upon myself to start rock climbing or something. Don’t get your hopes up, folks, this was a jar of Hellman’s that will expire in August, 2014, just a few weeks after this post. So, no, we won’t be buying that.

I have to say I was flabbergasted when I found Hellman’s in Glendale. I told Spane that the jar was very, very far from home. Hellman’s is typically not sold west of the Rocky Mountains, where Best Foods is sold. The ingredients on both are the same, while some people prefer Best Foods because it is perceived to have a more tangy flavor, more vinegar. Wikipedia has an interesting article about the history of the popular condiment.

Mayonnaise is a great starter for sauces, including my Summer Bean Salad with Lemon Mayonnaise. It also has a host of other uses, but we will talk about those another day.

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Pimento Cheese Spread

Recipes in this PostPimento Cheese Spread

Memories of Long Ago

When I was growing up in Germany, and my parents went to the PX, sometimes, if I was lucky, my mother would buy Pimento Cheese. I loved it! I’m not the only one. According to Epicurious Regional Favorite Recipes, Pimento Cheese is the second most popular recipe in the East South Central region of the United States.

I know I can buy it at the store, and I know that if I buy it at the store, it’s not going to be as good as mine, and it will have all kinds of nasty preservatives and other ingredients I just don’t want.

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Linguine with Kalamata Clam Sauce

Recipes in This PostLinguine with Kalamata Clam Sauce

Ah, Fridays!

It’s the last day of the work week, and the day in our house where we usually have no meat, and instead have food from the sea. We’re practicing Catholics, yes, but the reason we eat fish on Fridays is for health reasons. Eating fish and shellfish at least once a week is quite beneficial. In addition, by Friday, all the meaty left overs are gone. There are so many different kinds of sea food that we rarely have the same kind of seafood twice in one year.

I have always liked Linguine and Clam Sauce, but don’t make it very often. The last time I made Linguine and Clam Sauce was in 2010. As you can see, there is a lot of variety with pescatarian dishes. But, I wanted to do something a little different, and that jar of Kalamata olive paste cried out to me. It’s a good thing, the meal was delicious!

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Fried Green Tomatoes With Bacon

Fried Green Tomatoes with Bacon
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Gifts from Friends

I have a good friend who I have know for a long time who is moving out of state. To save moving costs, she decided to get rid of some of her things, and invited me to come over and see if there was anything I wanted to needed. Included in the group were a set of dinner plates that I absolutely loved, so she gave those to me, as well as a new cover for my couch, storage containers, some lovely glass bowls, stuff of the pantry, and two lovely green tomatoes someone had given her.

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Mothers Day Bacon Crusted Mini Quiches

Bacon Crusted Mini Quiches

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I have been pinning to my Recipes I Gotta Try Pinterest Board for quite some time, and the other day I decided it was high time I started actually trying some of the things I pinned.

This egg dish has got to be the easiest thing in the world. I have asked Spane to make this for me for Mother’s Day, it’s that simple. You can prepare it at night, and bake it in the morning. You don’t have to stand over a hot stove cooking eggs, while they are baking, you can take your time doing what you normally do – get the kids up, dressed, and ready, read the paper, check Facebook and/or other social media, even contemplate your navel. Just pour, bake and serve , that simple. Of course, you don’t have to make these for breakfast, you can use them as appetizers or as a healthy snack.

Having made these a few times, however, there are some caveats. To prevent sticking, it’s important to make sure the bacon is hugging the surface of the muffin tin as closely as possible, otherwise, egg will get in there and stick. Try to use solid pieces of bacon without any holes. Grease the muffin tin with the bacon. You can also use appropriate cupcake holders, makes cleanup a breeze!

The ratio is about 2 muffin tins to each egg, without other ingredients. If you want to add more ingredients, like cheese, or vegetables, it is a little less, and you will have to compensate for that. Remember to fill only two-thirds full because the eggs expand and puff up.

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