Month: March 2017

Low Country Boil

low-country-boil

 

You have heard about how I grew up on a dirt road in North Georgia surrounded by family. My grandfather originally owned the land, and as each of his children married, he gave them a piece of property to build on. It turned out pretty good for my brother, my cousins and me because we had instant friends and playmates. Our favorite thing to do was to play outside. We would ride bikes and play in the woods around our houses from dusk until after dark if our mamas would let us. It didn’t matter how mad we got at each other we had no choice but to make amends. It was like having extra brothers and sisters. We were kin, and we were stuck with each other. Only looking back, being stuck with each other was a blessing. They say it takes a village to raise a child and that is exactly what we had on our little dirt road. A “village” of relatives keeping all of us kids in line.

Being outside is still one of my favorite places to be. These days I’m usually working, though. It’s been quite a while since I’ve romped through the woods without a care in the world. Still, my family enjoys a nice bonfire, cookout, or low country boil, especially during the spring and fall. This low country boil recipe is Greg’s perfected recipe. We like to use fresh Georgia shrimp or Florida Gulf Coast shrimp when available. Also, fresh Silver Queen corn is the best and Conecuh sausage is our choice. Conecuh sausage is available in several varieties in most of our local grocery stores, but if you have a problem finding it in your area, it is available online.

 

Low Country Boil
 
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Serves: 10 to 12
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Ingredients
  • 5 lb. shell-on shrimp (16 - 20 count)
  • 5 lb. sausage, cut into 3-inch lengths (we like Conecuh brand sausage)
  • 6 ears corn, shucked and cut into thirds
  • 5 lb. small red potatoes
  • 1 to 2 pkg. shrimp boil seasoning, depending on taste
  • 2 lemons, sliced
Instructions
  1. In a large stockpot, bring water to a boil with seasoning, and lemons.
  2. When the water is boiling add the potatoes and sausage and cook for 20 minutes.
  3. Add the corn and cook for 10 minutes.
  4. Add the shrimp and cook for 2 minutes.
  5. Drain and serve with cocktail sauce, butter, and sour cream.

 

Healthy Nutty Bars

healthy-nutty-bars

 

I know that we all go through times in our lives when we simply get bogged down by the demands of life. Honestly, I have been going through one of those times for a few months now. I think there are several contributing factors which include an empty nest and Greg’s changing work schedule. I have come to realize that one thing that keeps me sane and grounded is writing to you!

I enjoy “talking” to you about the good things happening in my life, as well as the bad. I like running across old recipes to share and finding new favorite recipes to try for you. I feel a change coming to NJSD, and I’m not exactly sure what that change is going to be yet. With my changing life, my recipes also are in need of a rehaul. I believe I am moving in the direction of fresh, easy, few ingredient recipes.  I don’t want to spend hours in the kitchen at this point in my life.

I hope you also look forward to the new and exciting recipes that I will be bringing you in the future. As promised, I also plan to bring at least one healthy recipe a month your way, starting today!

These Healthy Nutty Bars are fresh and delicious. With the Paleo Bars from my blog as a guide, I set out to make a substitute to a store-bought nutty bar. I am thrilled with this final recipe! The nuts are crunchy, and with the addition of honey and dried fruit, they are a sweet treat too.  Store in an airtight container in the refrigerator.

 

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Healthy Nutty Bars
 
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Ingredients
  • 2 c. whole almonds, coarsely chopped
  • 1 c. walnuts, coarsely chopped
  • 1 tbsp. chia seeds
  • ½ c. flax meal
  • ½ tsp. salt
  • 1 c. rolled oats
  • ½ c. apricots, chopped
  • ½ c. dried cherries, chopped
  • 12 Medjool dates, pitted, coarsely chopped
  • 1 tsp. vanilla extract
  • ½ c. almond butter
  • ½ c. coconut butter or coconut oil
  • ½ c. local honey
Instructions
  1. Toast almonds and walnuts in a 200°F oven. Remove and cool.
  2. In a large bowl combine the cooled nuts, chia seeds, flax meal, salt, rolled oats, apricots, and cherries.
  3. In a medium saucepan combine the almond butter, coconut butter (or oil), honey, and chopped dates. Stirring occasionally keep over heat until ingredients are combined and warm. Remove from heat and add to the bowl of a food processor. Add vanilla extract and process until dates are finely chopped Pour over the nuts and fruit and using a large spoon or spatula combine.
  4. Press the mixture into a 9 x 9-inch pan lined with wax paper. Use the bottom of a glass to press it down tight so that they bars will be solid.
  5. Cover and refrigerate until firm, a couple of hours.
  6. Remove from pan using the wax paper, cut into small bars. Store in an airtight container in the refrigerator.

 

Mama’s Coffee Cake

Mama's Coffee Cake

 

This week my beautiful mother celebrates her 77th birthday. The woman who has been my biggest cheerleader my entire life, my wise instructor who has loved me even during some very unloveable times.

My love for cooking began with her. When I grew up she prepared just about every meal we ate because in those days you didn’t pick up take-out and we only went to restaurants occasionally.

Everything was homemade, a luxury that I didn’t quite appreciate as a child. I remember spending the night with a friend once. The next morning her mother baked canned biscuits for us. I can recall it like it was yesterday because I thought that her mother had done the greatest thing and those canned biscuits were delicious to me at the time.  I can remember wondering why we always had to have homemade biscuits.  I probably came home and boasted about the wonderful biscuits that Sara’s mother fixed.  I am sorry mama!!

Believe me; my thought process has changed! Now I understand the trouble she went to for her family. She was a “farm to table” person way before it was the popular thing.

There are not enough words in the English language to tell my mother just how much I appreciate all of those homemade biscuits; the advice, the spankings, and the love. She will probably never know how important she is to me, but I would not be here today without her.

In honor of my mother, I wanted to share her coffee cake recipe. My brother and I have always loved this.  She made it for us on special occasions growing up and sometimes just to surprise us and she still makes it when we gather for Christmas brunch.  It is easy enough to prepare before work or school.  I hope you and your family enjoy it as much as I have over the years.

Mama's Coffee Cake
 
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Ingredients
  • 1 egg, room temperature
  • ¾ c. granulated sugar
  • ¼ c. shortening
  • 1½ c. self-rising flour
  • ⅓ c. milk
  • ½ c. sour cream
  • Streusel Mixture:
  • ½ c. brown sugar, packed
  • 2 tbsp. flour
  • 2 tsp. ground cinnamon
  • 2 tbsp. butter, melted
  • ½ c. chopped pecans
Instructions
  1. Grease a 10-inch skillet and set aside. Preheat oven to 350° F.
  2. In a small bowl combine brown sugar, flour, cinnamon, melted butter, and pecans. Set aside.
  3. Using a whisk, combine and egg, sugar, and shortening. Add flour and milk alternately, beginning and ending with flour. Stir in sour cream.
  4. Spread about half of the cake mixture in the prepared skillet. Sprinkle all of the streusel mixture over batter then drop spoonfuls of the remaining batter over the top. You can swirl with a knife if desired.
  5. Bake at 350° F for 30 to 35 minutes or until a toothpick comes out clean.