Chicken Salad

This is made with Cavender's Greek Seasoning and is so good! Elizabeth Heiskell's recipe from her cook book: Come on Over.

Ingredients:

4 bone-in skin-on chicken breasts

4 Tablespoon Cavender's Greek seasoning

2 stalks of celery, chopped

Mayonnaise

Directions:

Place chicken in a large pot and cover with cold water. Sprinkle 3 tablespoons of Cavender's in the water and stir well. Bring to a boil and reduce to a simmer for 45 minutes. Turn off the heat and let the chicken sit in the water for another 15 minutes.

Remove the chicken and let it cool to room temperature. Reserve 2 Tablespoons of broth. 

Shred the chicken into a large bowl and discard skin and bones.

Add celery and mayo, the reserved broth and an additional tablespoon of Greek seasoning. Stir to mix all ingredients.

 

Milk Punch

 New Orlean's Classic Brunch Cocktail.

 

Ingredients:

2 oz. milk

2 oz. cream

1 1/2 oz brandy or whiskey

1 1/2 oz. vanilla-infused simple syrup

Freshly ground nutmeg for garnish

Directions:

Combine the first 4 ingredients over ice and shake vigorously until cold and foamy.

Strain into a highball glass or coupe.

Garnish with nutmeg.

Vanilla-infused simple syrup:

1 cup sugar

1 cup water

1/2 teaspoon vanilla

Heat in a small saucepan, until sugar is melted. 

Store in a mason jar in the fridge.

Dolly Parton's Sweet Tea

Dolly's original recipe called for 6 regular sized tea bags and a cup of sugar.

 Ingredients:

 16 cups filter water

5 regular-sized tea bags or 4 family-sized tea bags

1 pinch of baking soda (for bitterness)

1/2 cup sugar

Directions:

Place 4 cups of water in a medium saucepan and bring to a boil. Remove from the heat. Tie together the strings of the tea bags together and place them in the saucepan with the string tabs over the edge of the pot. Cover and step for 15 minutes.

Remove the lad, use a spoon to gently press the tea bags to extract as much tea as possible, and discard the tea bags. Stir in the baking soda. Add the sugar and stir until dissolved. 

Transfer the tea to a large serving pitcher and stir in the remaining 12 cups of water. Refrigerate for at least two hours. 

Hot Ham and Cheese Sandwich

From Southern Bite

Ingredients:

2 submarine sandwich rolls

1 cup finely shredded cheddar cheese

1/2 cup mayo

8 to 10 oz thinly sliced smoked ham

1/2 medium onion, thinly sliced

Directions:

Preheat oven to 350.

Cut the bread in half.

Combine the cheese and mayo and mix well. Spread on both sides of the bread.

Place the sliced onion and ham on the sandwich. Wrap tightly with aluminum foil and bake until the cheese has melted. About 15-20 minutes.

Southern Ambrosia

Ambrosia is one of those Southern side dishes that's been gracing Southern tables for generations. This is my version - fruit, pecans, coconut, marshmallows, and that perfect creamy dressing made with sour cream and just a touch of mayo. 

 

Ingredients: 

1 cup of mandarin oranges, drained

1 cup pineapple tidbits, drained and patted dry

2-3 bananas, sliced

1 cup sweetened shredded coconut 

3/4 cup Maraschino cherries, halved (save some whole ones for topping)

1/2 cup broken pecans

1 cup small marshmallows 

1 cup sour cream

1-2 Tablespoons mayo

2 Tablespoons of confectioners’ sugar (optional)

 

Directions:

Combine the fruits and coconut in a large bowl, stir well. 

Mix sour cream, mayo and sugar (if using) in a smaller bowl and mix well.

Combine fruit and dressing.

Refrigerate for at least one hour before serving.

Serve with on cherries on top. 

 

Mexican Wedding Cookies

 

Also known as polvorones or Russian tea cakes, these delicate cookies are a holiday favorite for good reason. They're rich with butter and pecans, then rolled in powdered sugar while still warm for that perfect sweet coating. One bite and you'll understand why they're considered celebration-worthy.

 

 

Ingredients:

2 sticks of butter, softened

1/2 cup powdered sugar (extra for rolling) 

2 teaspoons vanilla

1 tablespoon bourbon2 cups all-purpose flour, sifted

1/4 t teaspoon salt

1 cup finely chopped pecans, lightly toasted

1/2 cup mini chocolate chips

Directions:

Preheat oven to 350. Line two sheet pans with parchment paper.

Toast pecans in a skillet.

Cream butter and sugar in a stand-up mixer at 4 for 2-3 minutes, until light and fluffy. Stir in vanilla and bourbon.

Add the dry ingredients. Mix flour, salt and pecans together and gradually add to the wet ingredients.

Roll the cookies: scoop out small portions of dough (little larger than a tablespoon) and roll into balls. Place on parchment lined baking sheets about a 1" apart.

Bake cookies for 12-15 minutes until the bottoms are lightly golden. 

Let the cookies cool for 5 minutes, then roll them in powdered sugar. You can sift the rolling powdered sugar if desired.