Teriyaki pork tenderloin is total comfort food for me — it appeared in my mom's cooking rotation at least once a week when I was growing up, and it was always served with a side of yellow rice and a big green salad. Yes, it was the pre-marinated pork in a bag, and yes, it was delicious... Continue reading at The Kitchn
Recipe: Citrus Poppy Seed Muffins (For The Kitchn)
Every good Southerner should have a go-to muffin recipe in their arsenal, and I think this one certainly fits the bill. These melt-in-your-mouth muffins—filled with the bright flecks of orange zest and subtle crunch of poppy seeds—have a perfectly light, perfectly tender crumb thanks to cake flour and plenty of butter. (No hockey pucks here!)
Serve a plateful of these citrus poppy seed muffins to overnight guests, fill a basket as a hostess gift, or hoard them all for yourself. Either way, I promise I won't judge.
Recipe: Toffee-Chocolate Chip Shortbread (The Kitchn)
I like to keep a few delicious recipes in my back pocket for holiday gift giving, like fluffy vanilla marshmallows paired with hot cocoa mix, espresso-spiked mocha truffle peanut butter blossoms, or homemade sweet & salty caramel corn.
These toffee-chocolate chip shortbread bars are the newest addition to that go-to list. Consider them the perfect "anti" Christmas cookie—meaning no rolling, sprinkling, or glazing required. Just lots of rich, buttery flavor and a heaping dose of love.
Recipe: From-Scratch Green Bean Casserole (The Kitchn)
I finally tackled a recipe I've been meaning to recreate for years: from-scratch green bean casserole (over at The Kitchn.) As if fresh green beans bathed in a creamy, dreamy mushroom béchamel wasn't enough, I topped it off with grated sharp cheddar and crispy beer-battered Vidalia onions. Campbell's, eat your little heart out!
Homemade Irish Cream... Heaven in a bottle!
Two days until St. Patrick's Day, folks. What are you making? I'll be participating in a competitive "Corned Beef and Cabbage" dual with Mrs. Thompson. She may have experience working in her favor, but I've got whiskey working in mine.
Maybe if I spike this homemade Irish Cream strong enough, she'll be too drunk to win? Then again, maybe I will (be too drunk, that is).
P.S. This recipe may not be Southern per se, but I've never met a Southerner who didn't like his whiskey. Maybe next time I'll throw in some Bourbon instead and declare it "Southern Cream." That's a pretty good excuse to make it again...
Homemade Irish Cream
Source: Nealey Dozier
Yields: 5 cups
2 cups half-and-half
1 (14 ounce) can sweetened condensed milk
1 1/4 cups Irish whiskey (or, to taste)
1/4 cup strong coffee
4 tablespoons chocolate syrup
1 tablespoon pure vanilla extract
Mix all ingredients in blender or food processor. Store in a sealed bottle in refrigerator for up to one month. Serve straight up, over ice cream, or in coffee.
Note: This beverage only gets better with age, so allow 24 hours for the flavors to "marry," if you've got the time. If not, enjoy immediately. Then make some more!
Source: Nealey Dozier
Yields: 5 cups
2 cups half-and-half
1 (14 ounce) can sweetened condensed milk
1 1/4 cups Irish whiskey (or, to taste)
1/4 cup strong coffee
4 tablespoons chocolate syrup
1 tablespoon pure vanilla extract
Mix all ingredients in blender or food processor. Store in a sealed bottle in refrigerator for up to one month. Serve straight up, over ice cream, or in coffee.
Note: This beverage only gets better with age, so allow 24 hours for the flavors to "marry," if you've got the time. If not, enjoy immediately. Then make some more!
