A Little Something for Myself

I'll admit it.  I am notorious among my friends and family for buying myself gifts right before Christmas. I can't help it!  This year, in an attempt to "help it" I decided to wait until after Christmas (December 27th to be exact) to order myself a few little things.

First, The Southern Foodie: 100 Places to Eat in The South Before You Die (and the Recipes That Made Them Famous) by Chris Chamberlain.  This book is mostly a restaurant guide, broken down by state, but also includes a recipe or two from each restaurant.  My favorite part is at the end of each restaurant description when Chamberlain lists the cuisine, atmosphere, specialties, and an insider tip for each location. I cannot wait to try some of these recipes, particularly the intimidating ones.  Blue Crab Cheesecake, anyone?  This book would be perfect for anyone who loves a good road trip.

Next, Bless Your Heart: Saving the World One Covered Dish at a Time with recipes by Patsy Caldwell and stories by Amy Lyles Wilson.  This book is sorted by occasion (Church Potluck, Tailgating) and each is prefaced by a quick anecdote about a time when food saved the day at one such event.  The stories are a little too cutesy for me, but the recipes are the ones your mom would have given you, which is exactly what I needed.  There are the basics like Cherry Pie and Country-style Steak, but there are also some regional gems like Caramel Banana Pie and Hominy Casserole.  It will be really fun to make some of these recipes next time I attend a gathering in Wisconsin!

Finally, there is At My Grandmother's Knee: Recipes & Memories Handed Down by Women of the South by Faye Porter.  This book had me at the introduction, which was the author's beautiful memory of learning to cook from her grandmother.  One of my earliest memories is cooking with my maternal grandmother, who was a tremendous cook.  I remember her intimidating wood stove and huge cast iron skillets just as well as I remember her colorful expressions and wide array of clip-on earrings, kept organized in ice cube trays.  The recipes in this book are old-fashioned in the best possible way.  They include Raisin Pie and Fried Green Tomatoes.  Momma Doye's Banana Bread and Nannie's Eggplant Soufflé.  Each recipe truly comes from a cherished Southern grandmother, listing her name, location and some background. "Mama Doye always said that if you tasted the food while you were cooking, it made it that much sweeter."  C'mon, who's going to argue with Mama Doye?  Not me.

Easy Chicken and Dumplin's

This dish is excellent, makes plenty for leftovers, and is even better the next day.  I'm not the biggest fan of canned soups, but sometimes they are the perfect thing for making a meal that tastes like it took hours and hours to prepare.  In Wisconsin, this would be the perfect meal for a cold winter night.  In North Carolina, it is perfect for... 44 degrees and rain?   I've struggled a little with matching my menu to my new climate.  In the middle of October, I was buying hot cocoa and rounding up some of my best chili recipes, only to be surprised by a beautiful autumn with many 70-75 degree days.  Now that January is here and temperatures fall around and below freezing at night, I can't wait to make all of the soups, stews, and chilis that I'm used to enjoying for almost half of the year.

This was my first attempt at chicken and dumplings and I am eager to make a more homemade version when I have time. I've also been introduced to something called "chicken and pastries" here though, and it is divine.  If I can find a good recipe, you can expect to see it very soon!


Recipe adapted from Paula Deen's Southern Cooking Bible
Chicken and Gravy 
1 can cream of chicken soup
1 can cream of celery soup
1.5c whole milk
2lbs boneless, skinless chicken breasts, cut into 1" chunks
1c frozen peas and carrots
1/4t grated nutmeg
salt and pepper
Dumplings
1c Bisquick (I used 1c flour + 1/2t baking powder + 1t salt + 1t vegetable oil instead!)
1/3c whole milk
pinch of paprika
parsley for garnish (I used green onion, but this is obviously optional) 

1. In a medium saucepan, combine soups and milk. Simmer over a medium-high head and use a whisk to smooth it out.  Stir in the chicken and simmer about 15 minutes, until chicken is cooked through. Stir in vegetables and cook for another 3-5 minutes.  Season with salt, pepper, and nutmeg to taste.
2. To make the dumplings, stir together baking mix, milk, and paprika. Drop the dough by tablespoonfuls into the simmering chicken. Do not stir!  Cook the dumplings, uncovered, over medium-low heat for 10 minutes.  Cover and cook 10 minutes longer, until dumplings are firm.  Serve hot, garnish as desired.

Cheddar, Pepper Jelly & Pecan Cheese Ball

As a Wisconsin girl, I know a thing or two about cheese.  It is definitely my favorite food and I've only met a handful of varieties I don't like.  I love the idea of a cheese ball.  They remind me of Christmas and anyone who knows me will tell you that cheese + Christmas = a very, very happy Apryl.  The fact that this cheese ball has a surprise filling makes it all the better.  I'd never heard of pepper jelly before reading this recipe, but I have seen it in many Southern recipes since then, which is great because I thought it was delicious.  If you enjoy a variety of textures (crunchy, creamy) and flavors (salty, spicy, nutty) you will love this.   Also, you can make it up to three days ahead of time, so it's perfect for parties or gifting.

Recipe adapted from Paula Deen's Southern Cooking Bible 

2c shredded sharp Cheddar cheese
3T cream cheese, room temperature (I used 4-5)
1c finely chopped pecan
1/2c mayonnaise
2 scallions, finely chopped
1 small clove garlic, minced
1/8t salt
1/8t pepper
1/4c red pepper jelly  (I used green; festive, but kind of weird)

1. In a food processor or with an electric mixer, blend half of the pecans with all of the remaining ingredients, minus the jelly. 
2. Scrape mixture onto a sheet of plastic wrap, shape it into a ball, roll in plastic, and chill for 2 hours.
3. Unwrap the ball and cut it in half. Press a deep well into the bottom half and fill it with jelly. Top with the upper half and press the edges together to seal.  Roll the cheese ball in the other half of the pecans.  You can serve it immediately or refrigerate for up to 3 days.