Berry Love! Berries are bursting out of this buttery bread! Doesn’t that look amazing? There’s something very comforting about a quick bread. Maybe it’s the reliability of guaranteed satisfaction. You can enjoy a slice for breakfast, a nibble with a cup of tea in the afternoon, or enjoy it as dessert. This recipe Strawberry Bread with Pecans has a few tricks up its sleeve to make it even better! Read on to learn more about berries — AND a ton more great berry recipes. (more…)
Irish Brown Bread? Really? Isn’t this supposed to be a WW-friendly blog? Well, yes, it is. Bread can be a wholesome, healthy part of a balanced meal plan especially if you keep to whole grains. Whole grain bread contains more vitamins, nutrients, and fiber than bread made with “degerminated” wheat. This whole-grain bread is a quick bread, not a yeast bread. It only takes 10 minutes to mix it up and get it into the oven. You can have a fresh loaf of warm bread ready in less than one hour! (more…)
The word fruitcake immediately conjures images of boozy brown bricks studded with bizarre colored unidentifiable bits of fruit. I am not certain how fruitcake became the culinary oddity that it has become, but doesn’t have to be… What about a golden cake studded with naturally sweet bits of dark amber fruit and rich buttery pecans? Now, that sounds delicious! Read on for more about the fruitcake you actually want to make and eat. It’s quick, easy, and absolutely delicious.
Look at those biscuits! September is National Biscuit Month. Of course, in my world, this is pretty much every month! And, I love to make all different kinds – cakey, flakey, lard, butter, buttermilk, shortcakes, two-ingredient, sweet potato, and many more. I like to say there are as many different recipes as there are grandmothers. It doesn’t matter what kind – there are three universal truths that apply to all. Read on to learn the secrets….
Several years ago a food website interviewed me and asked what I did with my leftover buttermilk. What? That’s like asking me what I do with my leftover flour, butter, or sugar! I consider it a kitchen staple that can be used in many different culinary applications. It gives tenderness and a lift to waffles and creamy richness to mashed potatoes. Southern-style Buttermilk Biscuits are a cultural icon. It’s found in recipes as varied as Pound Cake to Vegetable Dip. It tenderizes meats like in thissheet pan supperand works in sweet or savory applications. Read on to learn all about buttermilk! (more…)
Who doesn’t love Vidalia onions!? Georgia grown Vidalia onions are America’s favorite and perhaps its most well-known sweet onion. Vidalia onions are my absolute go-to. It’s hard to believe something as simple as a pantry staple, an onion can make such a difference – but it can! (more…)
I often will use equal parts milk and water when cooking grits -- but you can't if you are cooking in a slow cooker as the milk will burn. If you want, you can add a splash of heavy cream at the end of cooking for extra creamy grits.
Prep Time5mins
Cook Time8hrs
Total Time8hrs5mins
Course: Breakfast, brunch
Cuisine: American, Southern
Keyword: crock pot, grits, slow cooker
Author: Virginia Willis
Ingredients
1 1/2cupsstone-ground grits
6cupswater
2tablespoonsunsalted butter,more to taste
2teaspoonskosher salt,more to taste
Freshly ground black pepper
1/4 cup heavy cream, optional
Grits toppings: Grated Cheese, Chopped Green Onion, Cooked Bacon, Cooked Sausage, Chopped Herbs, and Butter
Instructions
Heat the slow cooker: Set a large slow cooker to HIGH. Place the grits in the slow cooker and whisk in the water. Reduce the heat to LOW. Add the butter and 1 teaspoon salt. Cover the slow cooker and cook on LOW for 8 hours. (You can stir them after the 1st hour or so.) Taste and adjust for seasoning with salt and pepper. Add optional cream. Serve grits with an assortment of toppings.
Make-ahead meals can be your saving grace during the holidays, especially for breakfast! The last thing anyone wants on a busy morning in a house packed with relatives and guests — and an even busier day ahead — is a hectic scramble of making breakfast to order for the hungry hordes. Instead, think Creamy Slow Cooker Overnight Grits, Cheese Grits “Muffins”, Cheesy Sausage and Grits Breakfast Bake, and Make-Ahead French Toast Casserole with Caramel Apples. (more…)
It’s high corn season! And, this summer vegetable is so versatile we’re having it nearly every meal. From sides and appetizers to entrées and desserts, it can be a part of a sweet or savory dish. To take advantage of summer’s sweet corn while at its peak, I’ve rounded up all of my favorite recipes in one place. Check out these top ten delicious recipes. (more…)
Tips on Preventing Food Waste – Reduce, Reuse, Recycle — and Rethink!
I have a near daily ritual in that I scope out the fridge and repurpose what needs to be eaten, compost what needs to go, and freeze what needs to chill out until a later date. I make stock of some sort from those bits and pieces that make sense. And, of course, there’s a small amount that’s past its prime. It’s a smart habit, one that I heartily encourage. (more…)
Blueberries are the Doris Day of summer fruit – happy-go-lucky, bright bouncing balls of flavor. Blackberries are moody, musky, and complex. Raspberries are posh and fancy. Watermelon is refreshing, juicy, and crisp. Cantaloupe is just a bit exotic. Peaches are downright racy — seductive, sexy, and sensual.
Blueberries however, are rated G. They are all-American, signify summer and are good and good for you. Blueberries will put a smile on your face. And, the season in the Southeast is now! (more…)
