My Ruby Vinaigrette is now being served and sold at The Shed BBQ in Ocean Springs! I could not be more excited about starting this journey with them.
I'm so excited to announce my newest retailer: Downtown Marketplace in Yazoo City, MS! Y'all be sure to spread the word to friends and family in that area.
Ruby Sandwich Spread
- 3 tablespoons of mayo, sour cream, or greek yogurt (I used mayo)
- 3 tablespoons of Ruby Vinaigrette
Stir well in a small bowl and spread onto your favorite sandwich. I used it on a BLT, and it paired so well! It's such a good flavor and easy way to change up your lunch. Be sure to store the leftover amount in your fridge.
Chicken & Dumplings
- 2 whole chicken breasts
- 1 can cream of mushroom soup
- 1 can cream of celery soup
- 1 1/2 cans of water
- 1/2 cup chopped onion
- 1/2 cup chopped green bell pepper
- 1/2 cup chopped leeks
- 1 teaspoon poultry seasoning
- 1 teaspoon black pepper
- 1/2 teaspoon celery salt
- 1 cube of chicken bouillon
- 1 can of 5 biscuits
- May need chicken stock to add at the end if not soupy enough
In a crock pot, add: cans of soup, water, chicken bouillon cube, seasonings, and stir. Then, add the vegetables and stir. Lay chicken breasts on top and season them with salt and pepper. Cook on high for 5-6 hours. After about the first 2-3 hours, push chicken down into the sauce. After a total of 5 hours, shred the chicken that is in the crock pot and stir. At the last hour, tear the biscuits in small dumpling like shapes and put them in the crock pot. (I really mash my biscuits flat as I tear them.) Stir lightly (almost folding) to stir in the "dumplings" without tearing them. Stir occasionally (every 10-15 min) this last hour. Add chicken broth during this time if needed. The dumplings will soak up some of the liquid possibly causing the sauce to become too thick. If you like your sauce more soupy, just add chicken broth until you achieve your desired consistency. The dumplings should cook well enough within 1 hour, if they still look too doughy, just cook a little longer until they aren't doughy.
This is one of my most favorite comfort meals to eat when the weather is cold. I hope you enjoy it!
Origin: Concocted from: http://allrecipes.com/recipe/8941/slow-cooker-chicken-and-dumplings/
- 1/2 lbs ground beef
- 1/4 cup chopped onion
- 1/4 chopped green bell pepper
- 1 tbsp taco seasoning
- 1/2 can Rotel (cilantro lime)
- 1/4 cup shredded sharp cheddar cheese
- 2 tbsp Cotija cheese
- 1 cup shredded lettuce
- 1 cup crumbled chips (I love using cheese Doritos or cheese tortilla Pringles. You can really get creative on the type of chip you choose.)
- Catalina salad dressing
- Sour cream
(Serves 2 people)
Cook ground beef, onion, and green pepper with taco seasoning in a pan until well done. While that is cooking, add Rotel and cheeses to large bowl and mix well. Add meat to that same bowl and mix well. Add lettuce and chips last and mix well. Plate your dish. Top with your desired amount of sour cream and Catalina dressing.
Broiled Chicken glazed in Ruby Vinaigrette
- 1 chicken breast (halved/butterfly)
- 1/4 cup french fried onions
- 2 tablespoons shredded cheddar cheese
- 2 tablespoons Panko bread crumbs
- 1 teaspoon Cavender's greek seasoning
- 1/2 teaspoon black pepper
- 1 egg
- 2-4 tablespoons of Ruby Vinaigrette
Turn broiler on high. Mix fried onion, cheese, Panko, and seasonings in a small bowl, and then spread onto a plate to make a thin layer to crust the chicken. After cutting the chicken breast in half length-wise, pat the chicken dry. In a small bowl, add 1 egg and mix the egg. Coat each piece of chicken with egg, and then lay chicken on the onion/cheese mix. Flip chicken on the plate of crust mix and be sure to coat each side well with crust mix. Cover a baking sheet with aluminum foil and place chicken on the baking sheet. On top rack in oven, broil 1 side of chicken about 2 min (once fried onions look golden brown), and take out the baking sheet. With a spatula, flip the pieces of chicken and cover chicken with any left over crust crumbs from the plate. Broil that side of the chicken about 2 min. Take chicken out and pour 1-2 tablespoons of Ruby Vinaigrette on top of each piece. Place chicken back in oven on bottom rack for another 3-5 min (do not burn the crust). Serve with your favorite side dish.
Origin: My own concoction
Way Out West in Poplarville, MS is a new retailer! I'm so thrilled! Y'all go by there and pick up a few extra bottles to give as a Christmas gift :)
- Fresh Okra (about 15-20 pieces)
- 1-2 tbsp olive oil
- 1 tbsp celery salt
- 1 tbsp black pepper
- 1 tsp paprika
In a large bowl, combine cleaned, fresh okra with olive oil and dried spices. Mix well with your clean hands. Place okra on skewers piercing them through their sides with 2 skewers. Grill until they are completely tender. I grilled mine at 400 degrees for about 8-10 min on each side.
Origin: Derived from: "Barbecued Okra" Food Network
- 4 center cut pork chops (or any pork chop will do)
- 1 cup plus 1/4 cup orange juice divided
- 1/2 cup plus 1/4 cup lime juice divided
- 1/4 cup apple cider vinegar
- 1 tablespoon black pepper
- 1 tablespoon kosher salt
- 1 tablespoon ground cumin
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon dried oregano
- 1/4 cup of my "Ruby Vinaigrette" salad dressing
- 1-2 tablespoons corn starch
Marinate the pork chops in plastic bag with 1 cup orange juice, 1/2 cup lime juice, and vinegar at least 1 hour (can marinate overnight).
In small saucepan, combine 1/4 cup orange juice, 1/4 cup lime juice, and 1/4 cup Ruby Vinaigrette and turn heat to low/medium on stove. Let the juices begin to warm. Then, put 1 tablespoon of cornstarch in a different small bowl with 2 tablespoons of water and mix well (no lumps). Add the corn starch liquid to the juices on the stove and mix well. After about 5 min, if it isn't thick enough, add another tablespoon of corn starch liquid (1 tbsp corn starch mixed in 2 tbsp of water) to the pot. You want the consistency to be somewhat thick like a syrup. Keep this on low heat until you are ready to top your pork chops and occasionally stir the pot.
In small mixing bowl, combine all dried spices (mix well). Pat the pork chops dry and rub each side generously with the dried spices. Grill each pork chop to your liking. I like mine well done with a little char around the edges. I grilled mine at 400 degrees for about 10-12 min on each side. Plate your chops and top with the citrus reduction sauce. I paired mine with grilled okra (see recipe in side dishes section).
Origin: Derived from: Guy Fieri "Cuban Pork Chops with Mojo"
- Loaf of sandwich bread
- 1 package of fully cooked bacon
- Shredded cheddar cheese
- Cooking spray
Spray a muffin pan with cooking spray and heat oven to 350 degrees. Cut each slice of bread into a circle small enough to fit perfect into the bottom of each muffin section of the pan. I use the top of a cup or a small sauce container depending on how large the muffin circles are in the pan. I use the packaged bacon that you can purchase that is already cooked. I tear each slice of bacon into thirds or in half and place on top of bread in pan covering the bread. Then, I top the bacon with shredded cheddar cheese (as much as you want). I mash down the bread, bacon, and cheese into the bottom with my hands. Then, crack an egg on top of each section in pan. You can bake this right after you assemble in the pan or you can refrigerate overnight and bake in the morning. Just be sure to cover with plastic wrap if you plan to refrigerate and bake later. Bake at 350 until you no longer see the egg whites as clear on top if you like your yolks runny. If you like your eggs well done, bake until the yolks are fully cooked and not jiggly when you gentle shake the pan side to side. Remove from oven and let it cool a minute. Each little section should come out of the pan nice and easy. I use 2 forks to raise each out of the pan from its sides. I usually serve with grits or with hash brown casserole.
Origin: my own concoction
Bacon & Cheese Crusted Chicken
- 2 Chicken breasts (cut in half length wise "butterfly" style)
Marinade: (for 4 chicken breast halves)
- 2 tablespoons Grey Poupon
- 2 tablespoons mustard
- 1/2 of a lemon (juice)
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1 teaspoon Cavender's seasoning
- 2 tablespoons Worcestershire
- 1 teaspoon red pepper flakes
Mix ingredients for marinade in a large bowl and add chicken. Marinate in refrigerator 1-3 hours (or overnight).
Crust: (for 2 chicken breast halves) (I only cooked 2 breast halves at a time)
- 5 pieces of bacon (I use packaged already cooked bacon)
- 1 cup shredded sharp cheddar cheese
- Ranch dry mix
Bake bacon 350 degrees until crispy on baking sheet lined with aluminum foil with a sheet of paper towel on top of foil and under bacon. Dab bacon with paper towel once out of the oven. Let cool. Crumble bacon on a plate with cheese. Mix bacon & cheese well and spread evenly on a plate. Lay each piece of chicken on plate and pat down onto bacon/cheese with a fork. Flip and pat the other side of the chicken with a fork. Place on baking sheet (topping chicken with rest of leftover bacon/cheese mix). Sprinkle a little dry Ranch mix on top of each chicken breast. Bake at 375 degrees 20 min.
I baked 2 breast halves one night. I left the other 2 in the marinade in the fridge until the next night and baked them on the 2nd night.
- 2-3 lbs chuck roast (shoulder) cut into big chunks
- 2 carrots peeled and sliced
- 2 turnip roots peeled and diced
- 3/4 of an onion chopped
- 3 cloves garlic chopped
- 2 oz tomato paste
- 2 tablespoons Worcestershire
- pinch of sugar
- 2-3 cups beef stock (3 cups if you like it soupy)
- 3 tablespoons chopped parsley
- 1 teaspoon garlic salt
- Salt & Pepper to taste
Add all ingredients to a slow cooker (Crock Pot) and stir together well. Cook on low for 6-8 hours.
This a such a good hearty stew. It's great for those of you who work full time like me who still want to cook a good meal. I cut/prepared all of my ingredients the night before and refrigerated. When I was just about to leave for work, I added everything to my slow cooker, and turned it on low and headed out the door. It was completely ready when I got home.
Chicken Zucchini Enchiladas
- 1 chicken breast
- 4 medium sized zucchinis
- 1/2 green bell pepper chopped
- 1/2 red bell pepper chopped
- 1 shallot (or 1/4 of a small onion)
- 3 tablespoons of chicken broth
- 1 tablespoon tomato paste
- 1 tablespoon cumin
- 1 tablespoon chili powder
- 1 tablespoon oregano
- Salt & papper to taste
- 1 tablespoon margarine
- 1 tablespoon olive oil
- 1 can of enchilada sauce
- About 1/2-1 cup of shredded cheddar cheese
- Green onion chopped
- Light sour cream
Season chicken breast with chili powder, chipotle powder, and cumin (separate from above ingredients). Just season it to taste (I cover the chicken lightly with all 3). Broil chicken on a baking sheet for about 4-5 min on each side (depending on how thick the breast is. I sometimes butterfly slice the chicken so it will cook faster). After chicken is cooked thoroughly, cut into small cubes. Slice zucchinis in half length-wise and dig out the insides with a spoon to make a hollow boat. Keep 1/2 of the zucchini insides and roughly chop. In a saute pan, heat the margarine and olive oil. Add peppers, onion, and zucchini insides cooking for 5-8 min. Add chicken, chicken broth, tomato paste, cumin, chili powder, oregano, salt & pepper (mix/stir well) and continue cooking for another 5 min. Pour 1/4 can of enchilada sauce at bottom of baking dish. Line the baking dish with zucchini boats. Fill each zucchini with chicken/veggie mixture. Top each zucchini with 1-2 tablespoons of enchilada sauce and cheddar cheese. Cover dish with foil and bake at 375 for 30 min. Top with green onion and sour cream and serve. (I also like to serve this with cilantro lime rice)
Chicken Alfredo Pizza
- Pillsbury pizza dough (found by cookie dough in grocery store)
- Lite alfredo sauce
- 1/2 medium onion chopped
- 1 red bell pepper chopped
- 1 small can of black olives
- 2 Roma tomatoes sliced thin and quartered
- Mozzarella cheese or Feta cheese
- Sharp cheddar cheese or Blue cheese
- Parmesan cheese
- 1 cooked shredded chicken breast (I broil my chicken 4-5 min on each side seasoned with pepper)
Roll pizza dough out onto baking sheet and bake as directed for about 8 min. Top with alfredo sauce, chicken, onions, bell pepper, olives, tomatoes, and cheeses. I will sometimes use feta instead of mozzarella and blue cheese instead of cheddar. Either way is delicious! After you add all toppings, bake for 5-7 min until crust is crispy on the bottom.
Origin: My own recipe
Bake sweet & sour chicken
- 1 tablespoon of margarine and 1 tablespoon of olive oil
- 1/2 medium onion chopped
- 1 green bell pepper chopped
- 1 red bell pepper chopped
- 1 whole carrot chopped
- 3/4 cup ketchup
- 1 cup pineapple juice
- 2 tablespoons vinegar
- 1/4 cup brown sugar
- 1 tablespoon soy sauce
- 1 teaspoon garlic salt
- 1 teaspoon pepper
- 1 teaspoon ground ginger
- Dash of cayenne pepper
- 1 cup pineapple chunks
- 2 raw chicken breasts
Heat margarine and olive oil in a skillet; add onion, peppers, and carrots sauteing 5 minutes over low-medium heat. In a medium sized bowl, mix together, ketchup, pineapple juice, vinegar, sugar, soy, garlic salt, pepper, ginger, and cayenne. Pour sauce into the onion/pepper/carrot mixture in saute pan cooking until it boils, stirring frequently. Add pineapple chunks. Cut raw chicken breasts into bite-sized chunks. Add raw chicken to 13x9 baking dish. Pour sauce/vegetable mixture over the chicken. Bake at 400 covered with foil for 30 min. Uncover and continue to bake about 5 minutes or until chicken is well done. I serve with Jasmine rice. I buy the Boil-in-a-bag jasmine rice that will cook in about 10 min.
- 2 cans of black beans (drained)
- 1-2 tablespoons of cumin
- 1 table spoon of chili powder
- 1 tablespoon of garlic powder
- 1/4 of a medium onion chopped
- 1 finely chopped jalapeno pepper (without the seeds)
- 2 tablespoons of chopped cilantro
- Salt to taste
- Chicken stock as needed
Pour beans in a pot and then add: cumin, chili & garlic powder, onion, and jalapeno. Cook over medium heat for about 5 minutes stirring frequently. Lower heat to low-medium, add cilantro and salt as needed. If the beans are too thick and you like them with more liquid, add tablespoons of chicken stock as needed. Cook for about another 5 min on low heat after adding all ingredients needed. The longer you are able to let it simmer/cook, the more flavorful it is. I will sometimes let this simmer for about 20-30 min if I can (adding chicken stock if it starts to get too thick).
Cookies with Brownie Center
- Already preparted (store bought) cookie dough
- Box of brownie mix
Bake regular chocolate brownies as directed on box. Once the brownies are cooked and cooled, cut them into small squares (about 1 inch squares). Take 2 slices of cookie dough and roll into 2 balls and flatten. Place brownie in the center of the flattened cookie dough of 1 cookie and place the other cookie dough slice on top. Mash the 2 slices with the brownie in the center together (especially around the sides). You don't want to smash it too much to wear the brownie in the center is completely crumbled, but enough to wear that square brownie isn't poking out of the cookie once it is baked. Bake the cookies with the brownie center 350 degrees for about 10-15 minutes depending on how large you make your cookies (until golden brown).
- 1 tube of turkey breakfast sausage
- 1/2 of a medium onion chopped
- 2 eggs
- 4 egg whites
- 2 cups 2% milk
- 2 teaspoons of Grey Poupon mustard
- 1/2 teaspoon pepper
- 8 slices of Whitewheat bread (cubed)
- 2 cups reduced fat cheddar cheese
- 1 green or red bell pepper chopped
Cook and drain turkey sausage in a skillet over medium heat. Add onion and bell peppers to skillet with turkey and continue cooking over low-medium heat. While meat and veggies are cooking, mix eggs, egg whites, milk, mustard, and pepper together in a large bowl. Stir in bread cubes and cheese to egg mixture. Then add sausage and peppers to the mixture in large bowl and fold/mix together carefully without tearing the bread cubes too much. Pour into a 13x9 dish. Bake at 350 degrees for 30-45 min or until golden on top. You can also prepare this and refrigerate overnight. If you do that, it's best to take it out of the fridge for about 20-30 min before placing in the oven to bake.
Broiled Speckle Trout with Blue Cheese Cream Sauce
- 2 speckled trout fillets (or any other mild fish)
- 1/4 cup milk
- 1/4 cup all purpose flour (with 1 tablespoon of Tony's Chachere's added and mixed into flour)
- 1/3 cup Parmesan cheese
- 1-2 tablespoons Tony's Chachere's
- 3 tablespoons Panko bread crumbs
- 1 teaspoon pepper
- 2 tablespoons olive oil
Pour milk in one bowl. Pour flour mixture onto a plate. Mix Parmesan cheese, Tony's, panko, pepper, and olive oil together in a bowl and then pour onto a plate. Dip fillets in milk, then flour, then milk again, and then press each filet into cheese/panko mixture on each side making sure the surface of the fish is almost completely covered. Place each filet on a baking sheet covered with foil and into oven on broil 3 min on each side (on oven rack directly in middle of oven). The crust of the fish should look golden brown.
Blue Cheese Cream Sauce
- 1.5 teaspoons of sour cream
- 2 tablespoons greek yogurt
- 1 tablespoon Riesling vinegar or any white wine vinegar
- 1 tablespoon Worcestershire sauce
- 1 teaspoon black pepper
- 2-3 oz blue cheese crumbles
- 2-3 tablespoons heavy cream
Add all ingredients to a small pot and heat over low-medium heat for 7-10 min stirring occasionally.
After fish is cooked and plated, add cream sauce on top of fish and serve. I served with green beans and garlic bread. I just butter bread and sprinkle with garlic powder and garlic salt and bake until toasted.
Origin: http://www.eccentriccharters.net/redfish-speckled-trout-recipes.htm (for fish)
http://www.foodnetwork.com/recipes/alton-brown/blue-cheese-dressing-recipe/index.html (for sauce)