It’s a new year and a new dish. Hubby and I recently received a stash of linguica (a type of Portuguese sausage). The last time we had linguica (ground linguica to be exact) we mixed it with ground beef and had some really delicious Double Cheese Linguica Burgers. Those I must say, were epic. We can’t seem find linguica where we live….believe me hubby tried very hard because he loves it…so we have to have it shipped. So for this batch, I really wanted to come up with something hearty and easy. What better way to enjoy this tasty sausage by mixing it with potatoes and topping it with eggs. This was definitely a hit for sure. The potatoes are tossed with butter, olive oil and some spices, then mixed with the unique flavors of the linguica. It’s all topped with a few sunny side up eggs. What’s even better, is that it’s all cooked in one pan so clean up is easy.
So grab a few eggs, chop up some potatoes and here’s how to make it:
*3 large potatoes; peeled and cut into bite size pieces
*1 pound of linguica; casings removed (if they have casings) and chopped into bite size pieces
*1 tsp. sweet paprika
*2 tsp. onion powder
*1 1/2 tsp. dried Thyme
*salt and pepper to taste + more for the eggs
*1 TBS butter; melted
*olive oil
*4 eggs
Pre heat oven to 425°
In the pan, toss the potatoes with paprika, onion powder, Thyme, salt, pepper, butter and olive oil.
Add in the linguica and mix together with the potatoes.
Bake for 15 minutes and stir. If the potatoes look like they are drying out, add more olive oil. Bake for another 10 minutes or until the potatoes are soft on the inside and turning golden brown on the outside.
Lower the oven to 400°
Make a well in the potatoes and linguica. Crack the eggs into the wells.
Salt and pepper the eggs and continue baking for another 10 minutes are until the whites are set and the yolks are still runny.
If you prefer a less runny egg, cook longer.
Serve and Enjoy!
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Another year is coming to a close. This year has been a roller coaster ride to say the least for many, myself included. Through the highs and the lows, one of the things that have remained constant is my love of cooking for my family and friends and sharing them with you.
To wrap up this year, here are some of my favorite dishes, and yours as well it seems, that I had posted throughout the year,
How can you go wrong with tender, flavorful beef tips that is cooked in a wine sauce. This little gem was in the top 5 for you guys as well when I looked at the numbers.
This is a great snack for those hot summer days, or even all year around if you are a lover of ice cream like me. This one was easy to make with pre made cookie dough, but looked and tasted like the cookies were made from scratch.
These have become one of my go to favorite side dishes. Many of you seemed to like the blend of rosemary, butter, sage and pancetta as well. This is such an easy side dish that that can be put together and tossed in the oven. We all like easy that’s for sure.
This was one of those dishes that was a personal accomplishment for me, making empanadas from scratch. My mother in law had taught me a while back how to make homemade tortillas. These make a great meal or even lunch. They are filled with seasoned chicken and smothered in cheese. But as noted in the recipe, don’t fret about having to make homemade tortillas, that was more of my personal goal. Pizza or pastry dough work just as well.
Last but not least, this is one of this years most favorite comfort foods both mine and yours that I had posted. What could be more comforting than crispy breaded chicken with marinara sauce and smothered in melty cheese.
So those are the most popular and some of my favorite dishes and side dishes of the year.
I hope you ring in the new year with laughter, love, positivity and some great food. Whether you will be celebrating it with a group of family and friends, or like me and my hubby, having a nice evening in devouring some Chinese food all night long.
I wish you all the best. I hope you continue this journey with me and my little blog in the next year. I can’t wait to see what new ideas it will bring.
See you all in the next year my friends.
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Original Date: December 24, 2021 Revised Date: December 20, 2022
Christmas is only a few days away. You probably already have your meal planned, everything carefully thought out for your family and friends to sit around and enjoy. But if you’re like me, dessert might be the second thought and you’re still unsure of what to serve. Look no further because this one is defiantly a crowd pleaser.
Last year my mother in law stayed with us for a few months and we were all able to celebrate the holidays together. She made this beautiful apple cake. This cake was such a delicious delight and a perfect ending for our family’s Christmas Eve dinner. I think this lasted maybe another day before it was totally devoured. It’s so easy to make and you never would guess that it starts with a box cake mix….and there is a lot of love in there as well of course.
This cake is so moist and tender with the taste of apples throughout. The cinnamon sugar adds the perfect touch and a little crunch on the bottom. It’s also amazing with fresh whip cream or vanilla bean ice cream… or why not add both, after all it’s for a celebration. While this cake is the perfect ending to any holiday meal, it also makes a great dessert for anytime.
Here is what you need:
*1 box yellow cake mix; use ingredients listed on the box but instead of water use milk
*1 cup sour cream
*3 red apples; peeled and thinly sliced
*1 cup sugar
*1 tsp. Cinnamon or more to taste
Preheat oven to 350°
Spray a Bundt cake pan with no stick flour baking spray; set aside.
Prepare yellow cake mix according to box directions but add milk instead of the water; mix in the sour cream.
Combine sugar and cinnamon.
Pour some of the cake batter into the bottom of the cake pan. Place some of the apple slices on top then sprinkle with some of the cinnamon sugar mix. Pour another layer of the cake batter on top of the apple mix. Place more apples around on top of the batter then sprinkle with more cinnamon sugar.
Pour on the rest of the cake batter. Top with the rest of the apples and sprinkle with the rest of the cinnamon sugar mix.
Bake for 35 minutes or until a toothpick or cake tester comes out clean.
Enjoy!
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Original Date: January 28,2021 Revised Date: December 16, 2022
This is one of my favorite comfort foods to make for those long cold winter evenings. What I like even better, is throwing it all in the slow cooker and let it do all the cooking…not to mention the delicious smell wafting from the kitchen for most of the day. There is a bit of prepping involved, but it is so worth it. The meat in this stew comes out so tender and flavorful from the herbs and spices, while the potatoes and tender carrots makes this a hearty meal. It’s even better served with some crusty bread to help soak up all of that rich, delicious stew.
Here’s what you need:
*3 TBS or more of olive oil
*2 lb. stew meat or a chuck roast cut into bite size pieces.
* 3 large carrots, cut into 1/4 inch slices or more if you prefer more carrots
*2 large potatoes, peeled and cut into bite sized chunks; I prefer using russet potatoes because it has more starch which helps thicken the broth, but you can use any other potato if you prefer.
In a large bowl, add beef, Thyme, paprika, celery seed, rosemary, garlic powder, onion powder, salt and pepper. Toss to coat. I find it easier to just use my hands, it’s messy but what can I say, I like playing in my food. Add the flour and toss to coat all of the beef pieces.
In a large skillet, add olive oil and heat to medium high heat; add some of the beef to the pan. Do not over crowd the pan or the meat will not brown properly. You will need to do this in small batches.
Cook about 2 minutes then turn the beef over and cook another 2 minutes. If needed, add more oil to the pan.
I will be honest and say that at times, this is my least favorite part. I did leave this step out once and the flavor was just not the same. So with love, patience and tongs in hand, I will brown the beef.
When the beef is seared on all sides, add them to the slow cooker. Next, add in the carrots, onions and potatoes.
Stir everything together.
In a large bowl, add the water, beef bullion base, tomato paste and Worcestershire sauce; mix to combine. Pour over the beef and vegetables.
Add in the bay leaf, cover and cook for 6 to 7 hours on low.
Remove the bay leaf and stir. If the broth is not thick enough stir together 1 1/2 Tbs. of cornstarch to 1 1/2 TBS. of water and stir into the stew. Cook on high for 10 to 15 minutes or until broth thickens.
Enjoy!
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These delicious pork chops are sprinkled with a few herbs, seared to perfection in butter and olive oil, then bathed in a rich, creamy marsala wine sauce. All of this is done in less than 30 minutes.
I don’t know about you, but sometimes I just crave a good pork chop. Whether it’s fried in a parmesan crusted coating (future post perhaps?) or seared in a pan with some simple herbs and a nice sauce that lets the pork shine through. I choose the latter. This was definitely a hit with hubby, who isn’t always keen on pork chops. The only thing that I would have loved to add to this dish are mushrooms, but considering how hubby reacts to mushrooms as a vampire to sunlight, I had to forgo those little morsels of delight. But even without them, this dish is one of those that makes you close your eyes and savor each bite. And the sauce…..oh my the sauce…I could drink it with a straw it’s that tasty.
This is a great dish when you want a quick, but tastes like you spent hours in the kitchen, kind of meal. Serve it over rice, mashed potatoes or even buttered egg style noodles. Make sure you have some nice, crusty bread to soak up all of that delightful sauce since licking ones plate might not go over to well if you have company at the table. But if it’s just you and your significant other….lick away my friend….lick away.
Here’s what you need:
*Boneless pork chops; you can do this with bone in as well but cook a little longer
*Rosemary, fresh or dried to taste
*Thyme, fresh or dried to taste
*Tarragon, fresh or dried to taste ( I used a little since tarragon can be a little over powering)
*salt to taste
*cracked pepper to taste
*1 TBS. olive oil or more if needed
*2 TBS. butter
*1/2 cup Marsala wine
*1 cup chicken stock
*1/2 cup cream or half and half
Sprinkle both sides of the pork with the herbs, salt and pepper.
Heat a large cast iron pan to medium high and add the olive oil and the butter. When the butter is melted place the pork chops into the pan. Cook for about 3 to 4 minutes. Turn the pork over and continue to cook for another 3 to 4 minutes. While cooking, tilt the pan and spoon the butter mixture over the pork.
Take the pork out of the pan and set aside.
Turn the heat down to medium and carefully pour in the marsala wine. Let it cook for about 1 minute while scrapping the bottom of the pan to loosen any seared bits on the bottom of the pan. Those are indeed little chunks of flavor.
Pour in the chicken broth.
Turn the heat back up to medium high and let the sauce continue to cook until the sauce starts to reduce and thickens slightly; about 3 to 5 minutes.
Reduce heat down to medium and stir in the cream. Place the pork chops back into the pan with the sauce.
Cook until the pork chops are warm and are cooked through, about 1 to 2 minutes (145F minimum).
Serve and Enjoy!
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Original Date November 28, 2021Revised Date November 23, 2022
These mashed potatoes are not skinny by any means. These are the indulgent mashed potatoes that I’m always asked to bring to family gatherings or put on the table when friends come over for a down home dinner. These are buttery….yes, there’s 3sticks of butter in there….I did say these were indulgent. These heavenly mashed potatoes are a little creamy with just a few tiny chunks of potato throughout to satisfy those who love a few lumps or two in their mash. These are indeed mashed, but then they are whipped to result in that perfect texture.
Growing up my mom and my grandmother made mashed potatoes from scratch, but they not only mashed them, they would pull out the hand mixer. They would mix together all of those wonderful, indulgent ingredients until everything was just right. Back then I thought that’s how everyone made “mashed” potatoes. It wasn’t until much later that I learned about instant potatoes. I’m not knocking instant potatoes in any way. I myself have made them and there are some pretty tasty ones out there. But there is something comforting about the process of making them from scratch, not to mention the taste. It always makes me think of my mom and my grandmother in the kitchen. It’s one of my favorite side dishes, ok not just as a side. I could grab a spoon and a bowl full and I’d be happy with that as my main meal.
Because they are so indulgent, and yes a little more time consuming, I don’t make them as often and, well, because my hubby is not a mashed potato lover. I still shake my head in wonderment as to how someone can not like mashed potatoes? That being said, with Thanksgiving only a few days away and the holidays nearing, I will be making and eating my share of these. I better get out my stretchy pants. So with spoon or fork in hand…which ever you prefer…. here is how you can make these utterly delicious mashed potatoes to add to your holiday dishes or for just a get together with family and friends.
On a side note, I know when I mention pulling out the hand mixer for the potatoes, some will gasp and some might be a tad appalled. It is true, if you over mix them, they will turn rather glutenous, but I promise, if you take care these will be a winner for you as well.
*4 lb or more potatoes; peeled and cut into cubes. I like to use russet but Yukon gold are good as well.
*1 Tbsp. salt for the cooking water + more to taste in the potatoes
*pepper to taste
*3 sticks of good quality butter or more to taste
*1 to 2 cups evaporated milk or half and half, warmed; I start out with a cup and add more if needed
*fresh or dried parsley
Place the potatoes in a large pot.
Fill with water until the potatoes are covered and add the 1 Tbsp. of salt.
Bring to a boil, then cover and simmer until the potatoes are fork tender.
Drain well.
I learned the hard way that if they are not drained of all the cooking water, you do not get a nice consistency in the end.
On a side note, no, there is nothing wrong with your eyes, the potatoes were still steaming when I dumped them into the colander and kept steaming up the camera.
Place the potatoes into a large, mixer proof bowl and add salt and pepper.
Add in some of the butter and with a potato masher, begin mashing the potatoes.
Slowly add in some of the milk about 1/4 of a cup and continue mashing until most of the larger chunks are broken down.
With a hand mixer set on one of the lower speeds, begin to incorporate the butter and the milk.
Start adding in more butter, salt and pepper. Slowly add in more milk until you get the texture that you want. Do not pour in all of the milk at once or you may end up with potato soup. Yes, I have done that as well. Keep tasting and adding more butter, salt and pepper until the taste is to your liking. Sprinkle in the parsley and mix just enough to blend it into the potatoes. Be careful not to over mix. Once you reach the desired texture, I bring out the wooden spoon to stir in more butter, salt or pepper if needed.
Serve warm and Enjoy!
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My hubby loves linguica. It’s pretty hard to find down here where we live, but when he found some in the Boston area where he used to live, and the company ships it….well let’s just say we now have a mini freezer full of his scored bounty. What is linguica? I’m glad you asked. It’s a Portuguese sausage. It’s made from pork butt (which is actually a cut taken from the pig’s shoulder not the down under side) seasoned with paprika, garlic, pepper and cumin. It’s then brined, stuffed into casings then smoked. It has a mild, spicy flavor. It is quite good I can assure you.
For this burger I used ground linguica mixed with beef. This is definitely for a cheat day, but it’s oh so worth it. The double patties are so juicy and flavorful with the spices and hint of smokiness from the linguica. Then there is the cheese. All that gooey, cheesy goodness between those delicious patties and covers the top like a warm cheesy blanket.
I know in the picture above the burger looks to be on the rare side, but it’s the color of the linguica. So no stomach rolling there. If you happen to score some as well, you can not go wrong with this burger topped with cheese and all of your favorite burger condiments. Let your imagination go a little wild and savor this not so ordinary burger.
Here’s what you need:
*sturdy hamburger buns
*sliced cheese; I used white American
*Your favorite hamburger toppings
For The Burger:
*1 LB. ground linguica
*1 LB. ground beef
*1 TBS. Worcestershire sauce
*2 tsp. onion powder
*2 tsp. garlic powder
*1/2 tsp. salt
*cracked pepper
In a large bowl combine all of the ingredients for the burger
mix well.
Form into patties. These are going to be 2 patties per burger so form to desired thickness.
Heat a large cast iron skillet to medium high heat. Place the patties into the hot skillet.
It’s ok if you can’t fit all of the patties in the skillet at once. You can cook these in batches.
Cook for about 5 to 6 minutes then flip them over and cook for another 3 minutes.
Cover each patty with cheese.
Cover the skillet and cook until the cheese is melted.
Place one of the patties on the bottom half of the bun, then top with another. Top with your desired hamburger toppings and serve.
Enjoy!
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Original Date: December,21 2020 Revised Date: November 11, 2022
Now that the weather is starting to turn cooler here in the South, well, on the days when the temps are not climbing into the high 70’s, it’s time for some hearty comfort food. This slow cooker chili is just that. It’s meaty and satisfying with a nice kick of spice, but not too spicy….unless you want it to be. You can throw it together and let it cook for hours and have a nice dinner everyone will love. It’s even better the next day.
The hardest part, and it really isn’t that hard, is browning the beef. The other hard part is trying not to lift the lid on the slow cooker to take a few bites. The wonderful smell wafting through the house for several hours makes it so tempting. This is one of those dishes my hubby asks for during the fall and winter months so I do tend to make this a lot. It also makes a great meal when you have friends and family over. I will admit, when I was a kid I hated beans in the chili. I would try to leave all of the beans behind and just score all of the other tasty stuff. Of course my mom and dad wasn’t too pleased with being left with mostly beans and a few morsels of beef and tomatoes. I can proudly say that when I got older I learned to savor this comforting dish, beans and all.
So pull out your slow cooker and get ready to fill your home with the mouthwatering smell of simmering chili.
Heat a large pan over medium high heat. Add the ground beef and brown; drain if needed. Turn down the heat to medium and add all of the herbs and spices (chili powder thru the beef stock).
Mix well and cook for 1 minute, add any more herbs or spices if needed. Spoon in to the slow cooker.
Add in the onions and garlic.
Add in the beans, tomatoes and tomato sauce.
Mix all of the ingredients together and then add in the bay leaf.
Cover and cook on low for 5 to 6 hours.
Remove the bay leaf and serve with some nice crusty bread and top with cheese if desired.
Enjoy!
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Air fryer meatballs are crispy on the outside and tender and juicy on the inside. These cook just as well as frying them in a skillet, but with less mess and you don’t have to stand over a hot stove. These are great for meatball subs, spaghetti or even turning them into appetizers.
This is the same recipe that I have used for years. I do at times mix pork and ground beef, but in many cases I just stick with using all ground beef. I think everyone has their own favorite recipe, whether it’s been passed down from family to family, it’s a type of dish that can hold fond memories of growing up. For me, it’s my mom’s Swedish meatballs (sorry IKEA my mom has yours beat hands down). I have tweaked her meatballs over the years, but the memory of standing in the kitchen watching her roll them out always makes me smile.
Feel free to tweak these a bit to make them your own as well. All you have to do is throw them into the air fryer, shake them up a bit during cooking time and your on your way to making something delicious.
In a small sauce pan over medium high heat, add all of the ingredients and stir to combine. Cook for about 3 minutes then turn the heat down to medium.
Cook for about 10 minutes or until the onions are soft, stirring occasionally; set aside and cool.
In a large bowl, combine all of the ingredients for the meatballs.
This is the fun part where you get to play with your food. Mix all of the ingredients together, I find that using my hands work better.
So get on in there, but don’t over mix or the meatballs will come out tough.
Scoop out some of the meat mixture and roll into balls.
Preheat the air fryer to 400°.
Place the meatballs in the basket in an even layer.
Cook for 5 minutes, then shake the basket so the meatballs do not stick. Cook for another 5 minutes or until the meatballs are cooked through.
*Note*
Cooking time might vary depending on the brand and size of the air fryer.
Serve as is or use them like we did to make meatball subs.
Any way you chose to eat them, Enjoy!
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There is something so satisfying about warm, cheesy quesadillas. What’s even better, is a mouthwatering steak quesadilla. It’s hard to resist a warm, crisp tortilla filled with melted cheese and tender, marinated steak. Not only are these delicious, but they are also great for lunch, dinner or even if you’re feeding a few extra people while watching those Saturday or Sunday football games.
The star of these delectable quesadillas is the steak. For these I used a skirt steak cut into thin strips, but you can also use flank steak. The strips of steak are marinated for a few hours or over night. I do have to point out that I used fish sauce in the marinade. You can skip it, but I really think it adds so much flavor. I know, some of you are like I was at first….fish sauce? It doesn’t sound appetizing. I don’t even like anchovies. It wasn’t until a few years ago that I learned that my favorite salad, a Caesar salad had anchovies in the dressing. They do, however, melt away adding a salty, nice flavor. The same goes for the fish sauce. I finally broke down and bought a small bottle and was really pleasantly surprised how much flavor it does add. I use it in a lot of my stir fry sauces and marinades. If you’re willing to try it, I recommend the brand Red Boat . I bought mine at Trader Joe’s but Amazon sells it also.
Now for the good part, how to make your own Steak Quesadillas.
Here’s what you need:
*1 TBS. canola or olive oil for searing the steak
*1 lb skirt or flank steak
*Sliced or shredded cheese Colby Jack cheese
*8 inch flour tortillas
For The Marinade:
*1/2 cup soy sauce
*1 TBS mirin or Shaoxing cooking wine
*1/8 tsp. sesame oil
*1 TBS olive oil
*splash of fish sauce
*juice of 1/2 of a lime
*1 TBS. green onions or scallions
*1 tsp garlic powder
*1 tsp onion powder
*1/4 tsp or more Chipotle powder
In a small bowl, mix all of the marinade ingredients together.
Taste and add any more of the ingredients to your liking; set aside.
Cut the steak into strips and place in a zip top bag.
Pour the marinade over the steak and gently squeeze all of the air out of the bag and seal.
Gently shake the bag to make sure all of the marinade coats all of the steak pieces. Refrigerate for 3 hours or over night.
Drain off all of the liquid.
Heat a large cast iron skillet to medium high heat and add in the canola oil.
Add the steak strips to the skillet in a single layer. It’s ok if some overlap.
Cook for about 1 minute and stir and cook for about 1 minute more; remove from the skillet.
Preheat oven to 400°
Place some of the steak on one half of a tortilla and top with cheese.
Fold the tortilla over the steak and cheese and press down to flatten.
Place quesadillas on a baking sheet in a single layer and heat in the oven for about 10 minutes or until the tortilla is crispy and the cheese is melted.
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A Foodie In The South 