It’s time for another Nanny recipe! This time, we’re talking cake.
In case you missed it, I recently received a massive stack of my Nanny’s handwritten recipes from my aunt Kim. Some of them are a bit difficult to interpret, others are totally bizarre, and all of them make me feel a little closer to my lovely late grandmother.
This apple bundt cake is something I can imagine Nanny toting to church events (she was very active in her church community) or serving for the ladies who frequently visited her home. Her recipe actually doesn’t specifically say to bake it in a bundt pan — and I bet it would be delicious in a variety of forms! — but when I read the recipe, a bundt just felt right.
Nothing reminds me of my childhood more than sausage pinwheels. Aka saucy P’s. Aka meat cookies. Aka YUM.
These delicious morsels are another Betty Jane original recipe (the queen who brings you squash casserole, cheese crisps and chicken casserole). She totes batches of sausage pinwheels wherever she goes. They’re a must for the beach, a road trip or plane ride. They’re great for brunch, parties or tailgates. The possibilities are endless!
This is my go-to turkey burger recipe. The spinach and feta add moisture, while the oats provide texture and bind everything together. I promise it will convert you!
One of my favorite things about this recipe is how dang simple it is. Six ingredients, y’all: ground turkey breast, frozen chopped spinach, old fashioned oats, feta, chopped onion, and 2 eggs.
Salsa. Tortillas. Chicken. Cheese. Repeat.
That’s essentially what we’re doing today. Can you dig it?
Boy is studying for the Georgia Bar at the moment, so our apartment is a bundle of excitement and joy.
Oh, sorry, I misspelled “stress” and “nerves.”
Needless to say, he has plenty on his plate right now without worrying about what to eat. So I have been stocking the freezer with his favorite foods that he can reheat when I’m out of town (or feeling lazy). We’ve got meat sauce, pizza, and slow-cooked vegan chili. And now, chicken enchilada casserole.
I used to think homemade chicken stock was way outside my capabilities. You’re looking at a girl who once considered frozen black bean burgers topped with jarred salsa an advanced dinner recipe.
But one day I tried making my own chicken stock, and I’ve never looked back. I love whipping up stock on a lazy Sunday, and letting the scrumptious chickeny smells waft through my apartment. It’s cheaper and tastier than the store-bought stuff. And it’s a delicious way to actually use old chicken bones and vegetable scraps instead of just chucking them.
When I want to cook something healthy without feeling like I’m on a diet, I always turn to stir fries. Healthy? Check. Flavorful? Check. Versatile? Totes check. Oh, and they only require one skillet. Hooray for easy cleanup!
This quick and easy stir fry features chicken, broccoli, cashews, and a sweet Asian sauce. Of course, you could use any veggies you like, and I suspect it would be fantastic with other meats as well (shrimp, pork, steak…anything!). I just happened to have these on-hand, and they’re some of my absolute favorites.
I’m on a bit of a health kick lately, what with the New Years and all.
So tonight, I whipped up these delicious roasted green beans with mushrooms. They’re a great go-to side dish. Super easy, totally healthy, and a little different than your traditional steamed green beans.
It’s an irrefutable fact that everything tastes better grilled. Broccoli is no exception.
And since it has been unusually hot this winter, we have been taking advantage of the extended grilling weather. Enjoy it while it lasts, folks! The snow is coming, and I’m sure it’s with a vengeance.
The first time I made this recipe, it was mostly out of laziness. Boy bought broccoli, and I figured we would just roast it (like we do with 99.9% of our vegetables). But I knew our main dish would have me down at the grill anyway, so I just decided it would be easiest to throw the broccoli on there too.
It’s Thanksgiving, y’all! And what does that mean? Squash casserole, people. Oh yes.
Today I had the great pleasure of preparing my Granny’s squash casserole with the master herself.
This lovely young woman is the mother of my mom. She lives in the big city of Chapel Hill, TN, and she makes the best dern squash casserole on the planet. I’ve been eating it since I could eat. It’s simply heaven.