12 Jul 2016

Kid-Friendly Ham & Cheese Rolls

by | posted in: food, The Charming South Kitchen | 0

Ham and Cheese Roll-Ups

I wouldn’t say my kids are picky, but they just aren’t the most well-rounded eaters.  They could eat fruit and most veggies all the time – but to get them to eat meat is another matter all together.  They eat breads and most pastas, and definitely baked goods, but anything outside of chicken nuggets (and those even occasionally) or maybe a cheeseburger (if they eat half of one) is harder to get them to eat.

What’s a Mom to do?

Look to other moms and try things that might or might not work, and hope they work.  My friend Jeni that I interviewed a few weeks ago has a great blog full of tasty and healthy recipes and she cooks for her 4 kids a lot.  So, this week when I have sworn off fast food I needed some quick go-to meals for them.

She recommended some crescent ham and cheese rolls that she makes for her daughter.  My kids will eat anything they can dip: broccoli in ranch dressing, fruit in just about anything including CFA sauce, and these they ate right up when I gave them some honey mustard to dip these rolls into.  Never underestimate the power of dipping sauce.

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Kid-Friendly Ham & Cheese Rolls
Author: 
Recipe type: Lunch
Cuisine: Kid Lunch
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Easy quick ham and cheese roll ups
Ingredients
  • 1 roll refrigerated crescent rolls
  • about 4 slices honey ham
  • ¼ cup shredded cheese
  • salt and pepper
Instructions
  1. Preheat oven according to rolls pkg directions.
  2. Pull apart ham slices and put a little ham and cheese in each crescent roll.
  3. Roll up and place on ungreased baking pan.
  4. Top with a little salt and pepper for extra savory seasonings.
  5. Bake according to directions.
  6. Let cool. The inside filling will be too hot for most kids right out of the oven.
  7. Serve with their favorite fruits and vegetables and of course dipping sauce.
 

11 Jul 2016

Strawberries and Cream Biscuits

by | posted in: food, The Charming South Kitchen | 0

Strawberries and Cream Biscuits

I grew up in the South.  Some folks don’t consider Florida to be the South, but when you live in the middle of the state all your life surrounded by orange groves and muscadine vines, take vacations to state parks and the Suwanee River, and live on Publix fried chicken and church potlucks, you are definitely from the South.

For me, summer in the south meant swimming in our pool (my Mom opened the pool season April 1), playing baseball in our yard with my cousins, listening for our “school bell” to ring to tell us it was time to come home, and heading to the Circle K for ice cream (31 flavors never got old) and watching Mets baseball via WWOR.

For me now, summer is summer.  Its hotter. And I love to pick fruit.  Strawberries, blueberries, peaches, you name it.  If it is available to me, I want to pick it.  And I love to bake with it.  From peach cobblers to strawberry pizza, and these strawberries and cream biscuits.

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Strawberries and Cream Biscuits
Author: 
Recipe type: bread
Cuisine: southern
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
 
A mildly sweet strawberry biscuit waiting for some honey and peanut butter.
Ingredients
  • 1¾ - 2 cups all-purpose flour
  • 4 tsp baking powder
  • ¼ tsp baking soda
  • ⅕ tsp kosher salt
  • 6 T cold, unsalted butter
  • 6-7 strawberries (tops removed), mashed
  • 2 T turbinado sugar
  • ¾ cup full fat buttermilk
Instructions
  1. Preheat oven to 400. A cast iron pan grill pan will be a great cooking sheet!
  2. Mix dry ingredients in a food processor.
  3. Slice butter and put in food processor.
  4. Pulse until small pebbles form in dry ingredients.
  5. Mash strawberries and pour in the sugar. Let sit for 5-10 minutes.
  6. Add in buttermilk.
  7. Pour slowly into the food processor and let it mix well with the dry ingredients.
  8. Turn out onto a floured cutting board and kneed for 1-2 minutes, adding flour if necessary.
  9. Form into a ¾ inch high circle and cut into biscuits.
  10. Put in cast iron pan and bake for about 20 minutes.
  11. Take out and let cool on cooling rack.
  12. Serve with butter, honey, strawberry jam, or peanut butter - or some of all.
 

30 Jun 2016

Kids and Summer – and Peanut Butter Bars

by | posted in: chocolate, The Charming South Kitchen | 0

Easy Peanut Butter Bars

About a month ago, I was so concerned with what I was going to do since summer was coming.  See, my older little boy is in preschool and it was letting out for 2 months.  It is hard to take two preschoolers with me anywhere, and I had grown accustomed to getting things done in the morning with just one of them.

And here, almost July, and we have one more month. A month filled with fruit picking, zoo trips, play dates, and vacation to North Carolina.  It hasn’t been as tough as I thought, but my husband has been gracious with his time off, too.

At the beginning of the week I wanted to bake something and get my older preschooler in the kitchen.  He really loves being in the kitchen with me and I love it.  So, we opened a cookbook, made a few tweaks with what we had, and put them in the oven.

The next day we got to head to Roswell and go hiking and playing in the water at Vickery Creek Falls.  So fun.  My boys are definitely water lovers and they love any time they get to spend with their daddy.  These bars were delicious and portable and had some good energy boosting carbs in them to refuel them after the hike.

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Easy Peanut Butter Bars
Author: 
Recipe type: Bar
Cuisine: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 20
 
Easy, portable, not-to-sweet peanut butter bar
Ingredients
  • ½ cup unsalted butter, softened
  • ½ cup sugar
  • ½ cup packed brown sugar
  • 1 egg (room temp)
  • 1 tsp vanilla
  • 1 cup all-purpose flour
  • ¼ tsp kosher salt
  • ½ cup rolled oats
  • ½ cup roasted peanuts (halved)
  • ¾ cup chocolate chunks (I used dark)
  • ½ cup 10x sugar
  • 1½ T creamy peanut butter
  • 2 T milk (or until desired glaze consistency)
Instructions
  1. Cream first ingredients (through vanilla).
  2. While you let the mixer do its work, get a 9x13 pan, line with foil, spray with cooking spray, and set oven to 350.
  3. Combine dry ingredients and mix with sugar mixture.
  4. Fold in chips and nuts.
  5. Press into pan and bake for 20-25 minutes.
  6. When done, let cool in pan for 5-10 minutes.
  7. Take the bars out (made easier with the help of the foil) and put on cooling rack.
  8. Mix glaze and drizzle over the bars.
  9. Let cool completely then cut into squares.
These were easy to assemble and tasted great and have lasted well throughout the week.

4 Mar 2016

The Perfect Tuna Salad

by | posted in: food, marriage, The Charming South Kitchen | 1
Tuna salad can be a go-to lunch any day of the week!
Tuna salad can be a go-to lunch any day of the week!

One of the pieces of marital advice I give every newly engaged girl I know is simply this: Love God, Love your mister, and study both.

When you love God first, loving others becomes easier (not easy, just easier).

Love your mister – I’m assuming if you are going to marry him you already do.

Study both. The more you get to know God’s character and dwelling on the Gospel, the more you will actively live our the gospel.  Which every marriage needs.  And then when you study your mister – not memorizing every book and trying to make your mister into that person in the marriage book – you are well on your way to success in marriage.

 

Now, how does that marriage advice apply to tuna salad?

Well, my mister loves tuna melts and getting his tuna salad perfect has taken me almost 5 years.  So, when he tasted this the other day – I got a two thumbs up and don’t change a thing look – and he ate it all!

This tuna salad is also vertatile.  You can have a low carb lunch by putting it into a avocado half.  This is a delicious combination.  You can toast some bread, melt some cheese on top, and have a traditional tuna melt.  You can put it atop some greens for a salad.  You can eat it with whole grain crackers for a lighter lunch.  Or just eat it with a spoon.

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The Perfect Tuna Salad
Author: 
Recipe type: Seafood
Cuisine: Southern
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
A perfect tuna salad is great for parties, light lunches, or salads.
Ingredients
  • 2 cans whole chunk white albacore tuna in water (the quality of tuna is so important)
  • ¼ cup Duke's mayo and 1 T
  • 1 tsp dijon mustard
  • 3 hardboiled eggs (the cooking time for the recipe is all in the boiling of the eggs)
  • ½ tsp each of kosher salt and black pepper
Instructions
  1. Mix all together.
  2. Eat.
 

25 Jan 2016

This Week in the Charming South Kitchen

by | posted in: food, The Charming South Kitchen | 1

Gardenia

I’ve learned this weekend that when it is cold outside – I want warmth to eat – and I’m doing a juice/smoothie fast – for the most part – and all I want is warm anything.  But, pressing on!  Until tomorrow night!

The other exciting thing for the home is coming this week for 7 days.  The boys and her son will love that.  So, I’m cooking a bit for that.  I’m taking a little trip so I like to leave my family well-stocked with what they will love while I’m gone.

Baked Ziti PW style.  I’m actually doing this in two batches so I can freeze one of them.

Emeril’s Tuna Tetrazzini – because tuna and noodles and cheese and chips – what’s not to love?

Taste of Home Blueberry Muffins – such a perfect quick thing for breakfast or a snack – good thing TJ had a huge thing of blueberries today!

Brisket – my first time making it – and will have it on top of a sweet potato and tacos!

My husband loves chewy ginger molasses cookies and I’ll be baking him these

A big breakfast of homemade biscuits, eggs (three different ways), double cream gouda grits (recipe coming soon), and bacon

And these pretty cupcakes as an awesome start to celebrate Valentine’s Day with Oma.

22 Jan 2016

Roasted Broccoli and Spinach Frittata

by | posted in: The Charming South Kitchen | 0

 

Whoever was the first person to eat brunch or brinner – they were genious.  I love eating breakfast foods at different times of the day – other than breakfast of course.

And if you are trying to watch your carb intake – then this is a perfect recipe for you!

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Roasted Broccoli and Spinach Frittata
Author: 
Recipe type: Breakfast
Cuisine: Eggs
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Eggs and vegetables - great combination
Ingredients
  • 1 head of broccoli, chopped and roasted (in directions below)
  • 1 handful of fresh baby spinach
  • 7 eggs
  • ⅓ cup whole milk plus 2 T whole milk
  • ¾ cup sharp cheddar, grated
  • salt and pepper to taste
  • ½ tsp dijon mustard
Instructions
  1. Before you make the frittata, you have to roast the broccoli. This is my favorite way to eat broccoli. Chop one head of broccoli, using the florets, spread out on a sheet pan. Drizzle with olive oil, red pepper flakes, salt and pepper. Roast at 425 for 20 minutes. Let cool.
  2. Whisk together eggs, milk, spices, and mustard.
  3. Add in vegetables and cheese.
  4. Bake in a pie pan (I have a deep dish one) for 30-35 minutes at 350.
  5. Eat with fruit or other breakfast-y items.
 

 

19 Jan 2016

Mexican Lasagna

by | posted in: food, The Charming South Kitchen | 0

Mexican Lasagna Casserole

As a mother of two – a preschooler and a toddler – life in my kitchen has gotten really slim.  Meaning – I used to love being in my kitchen.  But, now I’m multi-tasking and keeping an eye on the kids and an eye on the stove – its a wonder I don’t burn dinners and chop off my thumb in the process.

My friend Kristin over at Dine and Dish (you so have to check out her blog for everything) did an enchilada casserole.  I had been trying to make it for two weeks but kept either using an ingredient for something else, or forgetting an ingredient.  So, I just changed the recipe.  Thanks for the inspiration!

And my family loves some Mexican food.  Wait, I love Mexican food.  Therefore, I impose it on my family.  I hope they don’t mind.  This dish took 20 minutes to put together, takes 25 to cook, and it is great for leftovers.  I call that a win – win  – win.  And it is only made better by avocados and more cheese – that has to be a good dish.

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Mexican Lasagna
Author: 
Recipe type: Main Dish
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
Serves: 8-10
 
Easy layered Mexican lasagna perfect for any time of the year
Ingredients
  • ¾ lb ground chuck (or whatever ground beef or turkey is cheapest)
  • 1 onion, chopped
  • 2 cups black beans (I used dry beans and cooked them down)
  • 1 can whole kernel corn (frozen would work too)
  • juice of half lime
  • 1 14 oz can of diced tomatoes
  • ½ tsp salt
  • 2½ tsp taco seasoning
  • 6-8 flour tortillas, soft taco size
  • 1 bottle green salsa (I used Trader Joes because it is Whole30 compliant)
  • 1 can refried beans (or you can make them yourself)
  • Mexican blend cheese
Instructions
  1. Preheat oven to 350.
  2. Cook the meat until almost done. Add onion and cook until meat is done. Drain. (This is a good tip. You can buy cheaper meat with higher fat - just drain it really good when its done cooking.)
  3. Put the meat and onion mixture back in the pan. Add corn, lime, beans, tomatoes, and seasoning. Let simmer for 3-5 minutes.
  4. Start your lasagna with 2 tortillas in the bottom of a 11x7 pan. Then spread those with ⅓ of the can of refried beans. Then scoop up some meat mixture and layer that on top. Top with cheese then salsa. Then repeat.
  5. I left mine topped with cheese (just because I ran out of tortillas).
  6. Bake at 350 for 25 minutes.
  7. Eat it with a green salad. You can also serve tortilla chips if you want crunchiness and sour cream and more cheese and avocado are a must!
 

21 Dec 2015

This Christmas Week in the Charming South Kitchen

by | posted in: Christmas, food, Uncategorized | 1

Christ is Bornchristmas

Food is definitely a love language of mine – so I love to share it with others – especially my little men.  I’ve felt so bad that in this busy toddler and preschooler season I’ve not cooked near as much as I normally do – and I think my men suffer for it.  But, hopefully I will get these done this week:

Grinch Popcorn

Royal Icing (both of these are for a little Christmas cartoon party we are having at the house tomorrow)

Nutella Cinnamon Rolls (CEve breakfast)

Croissant Breakfast Bake (CDay breakfast)

PW Rigatoni and Meatballs

Garlic knots

Caesar Salad

Lemon Cake with Sugared Cranberries (Happy Jesus Day cake) = this is our first year doing this.  I’d like to make a main cake each Christmas and have it be Jesus’ birthday cake.  Sing happy birthday to Jesus and maybe start giving a gift to Jesus (our Lottie Moon offering, or gift to another Gospel-centered something)

Lemon Curd

Orange Curd

Chocolate covered pretzels and Chocolate Ritz PB Sandwiches (both of these are my my mister bc he loves them)

I think that will be it.  We’ll eat normal stuff or leftovers the rest of the week!

Merry Christmas yall.  Thanks for reading this little blog!

 

 

23 Nov 2015

This Thanksgiving Week in the Charming South Kitchen

by | posted in: The Charming South Kitchen | 0

Pumpkins

Happy Thanksgiving Week.  Hit me up if you are still in need of recipes and you just don’t know what to cook for Thursday’s big meal.  Normal life this week and I’m thankful for that.

Chicken Ramen Salad

Thick-sliced Turkey BLT

Homemade Applesauce (so much better than store bought)

Tyler’s Pumpkin Pie

Tuna Salad

 

9 Nov 2015

This Week in the Charming South Kitchen

by | posted in: food, The Charming South Kitchen | 1

I like normal weeks.  I mean, don’t get me wrong, I love doing fun things and love out of the ordinary with people, and events, and cooking times – but I also like the ordinary weeks.  This week…we have no guests, I’m cooking one meal for a family in our church, I will probably do some baking with the boys – but other than that it is pretty normal and I’m trying to use ingredients I already have in my kitchen.

Pepperoni and Cheese Crescent Rolls for a quick dinner for my men on Tuesday night while I run to Target before the ever important NCIS comes on

Broccoli Rice Chicken Cheddar One-Dish Casserole (recipe coming soon on this blog)

Creamy Chicken and Wild Rice Slow Cooker Soup

Shaved Greens and Caesar Salad (making this without the mandolin and using bottled dressing – but you get the hint)

We are eating on this cake that I made this past weekend

My friends Red Beans and Rice (pinto beans here)