melissassouthernstylekitchen.com homemade family-style meals 2017-11-19T10:30:01Z http://feeds.feedburner.com/melissassouthernstylekitchen WordPress Melissa <![CDATA[Cajun 15 Bean Soup with Turkey and Andouille Sausage]]> https://www.melissassouthernstylekitchen.com/?p=17762 2017-11-18T13:00:24Z 2017-11-19T10:30:01Z

This post brought to you by Hurst’s HamBeens Brand ~ This Cajun 15 Bean Soup with Turkey and Andouille Sausage is a scrumptious way to use leftover turkey from Thanksgiving or any time of year using chicken, too. It begins with Hurst’s HamBeens® Cajun 15 Bean Soup® adding chopped turkey, smoked andouille sausage, the famous Louisiana trinity of...

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This post brought to you by Hurst’s HamBeens Brand ~ This Cajun 15 Bean Soup with Turkey and Andouille Sausage is a scrumptious way to use leftover turkey from Thanksgiving or any time of year using chicken, too. It begins with Hurst’s HamBeens® Cajun 15 Bean Soup® adding chopped turkey, smoked andouille sausage, the famous Louisiana trinity of onion, bell pepper and celery with tomatoes then seasoned with Louisiana-style perfection. Cooked together until the beans are tender and the broth is rich and flavorful then it’s ready to serve with a scoop of rice and hot sauce on the side.

Cajun 15 Bean Soup with Turkey and Andouille Sausage

Guaranteed to warm you up on a cold day this hearty soup is both inexpensive and filling. Hurst’s HamBeens Brand has a long family history and each generation remains committed to providing quality and affordable meal options for families. This soup is a terrific way to re-invent leftovers and Hurst has made it simple by including the seasoning packet with the beans. Do you smoke your turkey for Thanksgiving? That would add a smoky edge to the flavor of this soup and send it over-the-top! Look for Hurst’s Cajun 15 BEAN SOUP in the dry bean section of grocery stores all across the country. You’ll be so glad you did.

Cajun 15 Bean Soup with Turkey and Andouille Sausage

Cajun 15 Bean Soup with Turkey and Andouille SausageDisclaimer: This is a sponsored conversation written by me on behalf of  Hurst Beans. The opinions and text are all mine. Thank you for being supportive and allowing  me to share brands with you that I enjoy. 

Cajun 15 Bean Soup with Turkey and Andouille Sausage

Cajun 15 Bean Soup with Turkey and Andouille Sausage
 
Author:
Serves: 14 servings
Ingredients
  • 1 (20-oz) package HamBeens® Cajun 15 BEAN SOUP
  • 8 cups water for soaking
  • To prepare:
  • 8 cups chicken broth
  • 2 bay leaves
  • 2 sprigs fresh thyme
  • 1 lb smoked andouille sausage, sliced
  • 1 medium green bell pepper, seeded and diced
  • 1 medium onion, diced
  • 2 ribs celery, sliced
  • 1 tsp garlic salt
  • ½ tsp lemon pepper
  • ¼ tsp black pepper
  • ¼ tsp ground cumin
  • 1 (16-oz) can diced tomatoes with green chiles
  • 2 cups roughly chopped turkey
  • 2 Tbsp chopped Italian parsley
  • Cooked Rice for serving, optional
  • Hot sauce, optional
Instructions
  1. Remove the seasoning pack from beans. Set aside.
  2. Rinse beans in a colander removing any debris. Pour into a large pot and cover with 8 cups cold water. Soak on the counter for 8 hours or overnight.
  3. To prepare: Drain water from beans. Add 8 cups chicken broth, bay leaves and thyme. Bring to a boil.
  4. Cover and lower the heat to simmer. Cook covered for 2 hours stirring occasionally.
  5. Meanwhile, drizzle a large skillet with olive oil. Over medium-high heat brown the andouille sausage. Push to the side or remove to a platter.
  6. Add the pepper, onion, celery, garlic salt, lemon pepper, black pepper and cumin to the skillet. Saute for 3 minutes or until softened and beginning to brown.
  7. After the beans have cooked for 2 hours add the Cajun seasoning packet, sausage and sauteed vegetables, tomatoes,and turkey. Mix well.
  8. Cover and continue to cook for 30 minutes OR until the beans are tender. When done add parsley then taste and adjust salt to your taste, if needed. Mix well
  9. Serve with a scoop of rice and hot sauce on the side, if desired.

 

Cajun 15 Bean Soup with Turkey and Andouille Sausage

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Melissa <![CDATA[Slow Cooker Sweet Potato Casserole]]> https://www.melissassouthernstylekitchen.com/?p=17903 2017-11-15T14:50:42Z 2017-11-15T10:30:33Z

On busy oven days this mouthwatering Slow Cooker Sweet Potato Casserole is a lifesaver! Fresh cubed sweet potatoes are tossed with brown sugar, butter, fresh orange juice and pumpkin pie spice then cooked until fork tender. After a quick mash and a healthy splash of cream, stir in mini marshmallows and sprinkle with chopped candied cinnamon...

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On busy oven days this mouthwatering Slow Cooker Sweet Potato Casserole is a lifesaver! Fresh cubed sweet potatoes are tossed with brown sugar, butter, fresh orange juice and pumpkin pie spice then cooked until fork tender. After a quick mash and a healthy splash of cream, stir in mini marshmallows and sprinkle with chopped candied cinnamon sugar pecans. A final sprinkle of marshmallows on top and just a few more minutes to allow them to melt and become ooey gooey good. You can broil the mini marshmallows in the oven if you like but, it’s not necessary for these sweet potatoes to be decadent and delicious served straight from the slow cooker.

Sweet potato casserole is a must-have holiday dish. It goes perfectly alongside our Easter or Christmas ham and my family’s Thanksgiving table just wouldn’t be complete without it. You’ll always find it in close proximity to the turkey. Just like you, we relish in many family favorite side dishes at the holidays. I’m beginning to drool just thinking about my Mom’s corn pudding souffle, and the other classics we enjoy such as deviled eggs, green beans and potatoes hot rolls, cranberry apple fruit chutney and make ahead mashed potatoes. The turkey seems to get all of the praise but, I have to admit I’m all about the sides. If you’re looking for a fun way to serve dressing this year try this bundt pan cornbread dressing sliced like cake and drizzled with gravy. It’s so pretty on the table and incredibly tasty to be so easy to make.

Slow Cooker Sweet Potato Casserole

 

I digress a bit as this sweet potato casserole reminds me of all of the family get togethers and the food we enjoy each year. Sharing a delicious meal with loved ones is a gift all by itself with no purchase required. We love watching the Macy’s Thanksgiving Day Parade while prepping the food and there’s always lots of chatter and laughter and football to come later in the day. Priceless.

To add a little crunch to this sweet potato casserole I chop candied cinnamon sugar pecans that I make myself every holiday season. Feel free to adapt the topping to your own taste using any candied nut or plain toasted pecans. I love serving this gooey goodness straight from my slow cooker confident that it will be good to the very last spoon full.

You may also like: Southern Style Sweet Potato Souffle, Sweet Potato Pie, Sweet Potato Creme Brulee, Melting Sweet Potatoes, Slow Cooker Spicy Molasses Sweet Potatoes and Air Fryer Spicy Sweet Potato Fries

Slow Cooker Sweet Potato Casserole
 
Author:
Serves: 16
Ingredients
  • 4 lb raw sweet potatoes, peeled and cut into ½-inch cubes
  • 1 cup light brown sugar
  • 4 Tbsp butter, melted
  • ¼ cup fresh orange juice
  • 1 Tbsp pumpkin pie spice
  • ½ tsp salt
  • ½ cup heavy cream
  • 1 tsp pure vanilla extract
  • 2½ cups mini marshmallows, divided
  • 1 cupcandied cinnamon sugar pecans, roughly chopped
Instructions
  1. Spray the slow cooker insert with cooking spray.
  2. Place the cubed sweet potatoes in a large mixing bowl. Add the brown sugar, meltd butter, orange juice, pumpkin pie spice and salt.
  3. Mix until coated then pour into the slow cooker.
  4. Cover and cook on high for 3½-4 hours or until fork tender.
  5. Uncover, add the cream and vanilla. Mash using a potato masher. Mix well.
  6. Stir 1 cup mini marshmallows into the mashed sweet potatoes.Sprinkle the top with chopped pecans and the remaining marshmallows.
  7. Cover and cook on low for 10 minutes just until the marshmallows are softened and slightly melted.
  8. Keep warm until serving.
Notes
May substitute toasted pecans for candied pecans, if desired.
How to toast pecans, spread on a baking sheet. Place into a preheated 350°F oven for 6-8 minutes, then cool.

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Melissa <![CDATA[Toffee Crunch Pecan Pie with Chantilly Cream]]> https://www.melissassouthernstylekitchen.com/?p=17540 2017-11-11T23:16:22Z 2017-11-12T10:30:32Z

This post is brought to you by Karo® Syrup ~ This indulgent Toffee Crunch Pecan Pie with Chantilly Cream is a tasty twist on classic pecan pie. The filling starts with light Karo Syrup mixed with eggs, pure vanilla, butter and light brown sugar which gives the filling a rich caramel-like flavor. The toffee bits pair perfectly with the toasted...

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This post is brought to you by Karo® Syrup ~ This indulgent Toffee Crunch Pecan Pie with Chantilly Cream is a tasty twist on classic pecan pie. The filling starts with light Karo Syrup mixed with eggs, pure vanilla, butter and light brown sugar which gives the filling a rich caramel-like flavor. The toffee bits pair perfectly with the toasted flavor of the pecans and makes you want to savor every exquisite bite! Add a generous dollop of Chantilly cream and enjoy, you just made your best pecan pie ever.

The holiday season brings many opportunities to use Karo Syrup in your cooking and baking. Be it in cookies to create the unbeatable chewy texture, in decadent sauces, or in frostings for cakes, there are so many uses for it during the Season of Sweetness. I love picking out what new recipes I’m going to share with my family each year because in my house, so many memories are tied to sweet treats made in the kitchen. In my family, no holiday dessert table would be complete without Pecan pie. While the classic version makes my heart flutter, there’s always room for dreaming of new ways to enjoy pecan pie in my kitchen. Whether it’s rich and chocolaty like my chocolate pecan pie or a family favorite on Derby race day chocolate chip toffee pecan pie  no matter how you serve it, with this pie you just can’t go wrong. Each variation is equally irresistible, and Karo adds the sweetness and texture that makes each and every pie so delicious.

The basis of the smooth filing for pecan pie is made with Karo Syrup. Some bakers prefer to use light corn syrup and some dark but, either way it’s insanely good. The addition of brown sugar to the light corn syrup in this variation turns it into a toffee lovers dream and it’s my preferred way to make the filling with or without toffee bits. Chantilly cream is the ideal topping and the whimsical name does roll off the tongue more smoothly than fresh whipped cream doesn’t it? During the holiday season plan to serve this toffee crunch pecan pie for a flawless finish to your special celebrations. You’ll be so happy you did.

Disclaimer ~ This post is a sponsored conversation written by me on behalf of Karo® Syrup. The opinions and text are all mine.  Thank you for being supportive and allowing me to share products with you that I enjoy. 

Toffee Crunch Pecan Pie with Chantilly Cream
 
Author:
Serves: 1 pie
Ingredients
  • 1 (9-inch) deep dish pie crust, homemade or frozen
  • 1 cup Karo® Light Corn Syrup
  • 3 large eggs
  • 1 cup packed light brown sugar
  • 4 tablespoons butter, melted
  • 1 teaspoon pure vanilla extract
  • 2 cups whole pecan halves, roughly chopped (See Cook's note)
  • ½ cup bits-o-brickle toffee bits, plus1 Tbsp
  • Chantilly Cream:
  • 1½ cups heavy whipping cream
  • 1 tsp pure vanilla extract
  • ⅓ cup powdered sugar
Instructions
  1. Preheat the oven to 350°F. Fit pie crust into dish. Crimp the edges as desired. Set aside. If using frozen, remove from packaging and set on baking sheet.
  2. Mix together the corn syrup, eggs, brown sugar, butter and vanilla using a spoon until fully combined
  3. Stir in pecans and ½ cup toffee bits stirring until evenly distributed. Pour the filling into pie crust.Sprinkle with 1 Tbsp toffee bits.
  4. Bake on center rack of oven for 60 to 70 minutes until puffed and golden or the filling slightly jiggles when gently shaken.
  5. Check at 45 minutes and cover the edge of the crust with foil to prevent over browning, if needed.
  6. Cool completely on a wire rack before cutting.
  7. To make the Chantilly cream: Chill metal mixing bowl and beaters.Using an electric mixer beat the cream and vanilla in chilled bowl, gradually adding the sugar until stiff peaks form.
  8. Chill until serving with pie.
Notes
I recommend starting with 2 cups whole pecan halves and very roughly chopping leaving some whole, to create the ideal texture for this pie.

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Melissa <![CDATA[Cheesy Dijon Sausage Cups]]> http://www.melissassouthernstylekitchen.com/?p=13168 2017-11-08T02:24:21Z 2017-11-08T10:30:27Z

Bite size delicacies like these Cheesy Dijon Sausage Cups are excellent for entertaining. They’re filled with sausage, cream cheese, chives, cheddar cheese and Dijon mustard which gives the filling just enough kick. The scrumptious wonton wrapper crust bakes crisp and golden adding the crunch factor to each and every bite. I love that after baking...

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Bite size delicacies like these Cheesy Dijon Sausage Cups are excellent for entertaining. They’re filled with sausage, cream cheese, chives, cheddar cheese and Dijon mustard which gives the filling just enough kick. The scrumptious wonton wrapper crust bakes crisp and golden adding the crunch factor to each and every bite. I love that after baking each one is unique and looks star-like in shape. They’re certain to be a beautiful addition to your appetizer table. While they last.

I love using wonton wrappers as the ideal no-fuss crust when making appetizers and small bites. They bake beautifully with nothing more than a light spritz of cooking spray or delicate brush with olive oil keeping preparation effortless. Holiday get-togethers call for small bites and finger foods. These cheesey Dijon sausage cups are just that. They can be served for breakfast, brunch or as an appetizer at any time of day.

I begin this recipe with spicy-hot sausage but, it you’re a bit spice shy use a quality regular breakfast sausage for the base. If you’re crazy for spice make these using pepper-jack cheese to kick them up another notch. For a terrific time saver, I often prepare the filling one day in advance and pop it into the fridge in an airtight container for storage. The following day I assemble the sausage cups just before baking. They’re the ideal addition to your holiday party and easy enough that you’ll be free to enjoy the event, too.

You may also like: 10 Last Minute Christmas Appetizers, Maple Glazed Apple Chicken Sausage Bites, Cheesy Sausage Meatballs and Low Carb Cheesy Sausage Stuffed Mushrooms.

Cheesy Dijon Sausage Cups
 
Author:
Serves: 24
Ingredients
  • 1 lb hot breakfast sausage (i.e. Jimmy Dean)
  • 2 cups shredded cheddar cheese, divided
  • 4 oz Chive & Onion cream cheese, softened
  • 2 Tbsp Dijon mustard
  • 1 Tbsp chopped fresh chives, plus additional for garnishing
  • 1 tsp garlic salt
  • 24 wonton wrappers
Instructions
  1. Preheat the oven to 375°F. Lightly spray a 24 cup mini muffin tin with cooking spray..
  2. Fit one wonton wrapper into each mini muffin cup.Set aside.
  3. Cook the sausage in a medium-size skillet over medium-high heat until browned and no pink remains.Drain all excess fat from the pan.
  4. Remove the skillet from the heat add 1 cup shredded cheese, cream cheese, Dijon, chives and garlic salt to the cooked sausage. Stir until blended and the cream cheese has completely melted.
  5. Using a teaspoon divide the filling between the muffin cups.Top each with the remaining shredded cheese.
  6. Lightly spritz the edges of the wrappers with cooking spray.
  7. Bake for 10-12 minutes until golden.
  8. Serve immediately.

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Melissa <![CDATA[Pumpkin Spice Butter Cake]]> https://www.melissassouthernstylekitchen.com/?p=16954 2017-11-04T22:39:10Z 2017-11-05T10:30:47Z

This spectacular one layer Pumpkin Spice Butter Cake is an oven fresh seasonal dessert infused with puréed pumpkin and pumpkin pie spice. It starts with simple pantry ingredients much like a classic pound cake. All purpose flour, sugar and eggs are combined with creamed butter and puréed pumpkin and then the luscious addition of sweetened...

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This spectacular one layer Pumpkin Spice Butter Cake is an oven fresh seasonal dessert infused with puréed pumpkin and pumpkin pie spice. It starts with simple pantry ingredients much like a classic pound cake. All purpose flour, sugar and eggs are combined with creamed butter and puréed pumpkin and then the luscious addition of sweetened condensed milk takes it to the moon. It’s baked in a springform pan to create one thick layer cake. I serve this confection cut into wedges and dripping with my Bourbon Praline Pecan Sauce topped with whipped cream.  It’s not only delicious but, sure to make an impressive dessert statement this holiday season.

Seasonal desserts are so fun to make aren’t they? It seems like pumpkin spice takes over the world mid to late August. Everywhere you look there’s anything and everything pumpkin spice in cereals, breads, lattes, coffee creamer, doughnuts and beyond. It’s really not new though is it?  It’s all about pumpkin and cinnamon, a touch of clove or allspice a dash of nutmeg and ground ginger thrown in for fun. This is the same spice combination that’s been used together with pumpkin during autumn for eons and once again, they shine in this cake.

I really enjoy pumpkin goodies both sweet and savory. Confections like a cream cheese filled pumpkin roll,  pumpkin cheescake parfaits and pumpkin spice lush evoke the emotion that the holiday season has officially begun. It makes me feel warm and fuzzy inside. This pumpkin butter cake is a spin-off of my uber popular sweetened condensed milk butter cake. It has a pound cake-like texture and the addition of pumpkin puree gives just the right amount of subtle flavor to turn it into a taste of fall.

You may also like: Pumpkin Creme Brulee with Molasses, Pumpkin Pie Biscuits, Maple Pumpkin Cheesecake Bars, Pumpkin Spice Cookie Butter Buckeyes, and Cinnamon Sugar Pumpkin Bread.

See more pumpkin recipes in the MSSK Recipe Index here.
Pumpkin Spice Butter Cake
 
Author:
Serves: 12
Ingredients
  • 1 cup butter, softened (2 sticks)
  • ¾ cup granulated sugar
  • ¾ cup packed light brown sugar
  • 1 Tbsp pure vanilla extract
  • 1 cup pure pumpkin puree (i.e. Libby's)
  • 4 large eggs
  • 2½ cups all-purpose flour
  • 3 tsp pumpkin pie spice
  • 1½ tsp baking powder
  • ½ tsp salt
  • 1 (14-oz) can sweetened condensed milk (Not evaporated milk)
  • 1 recipeBourbon Pecan Praline Sauce
  • 2 cups whipped ceam
Instructions
  1. Preheat the oven to 350°F. Butter and flour a 9-inch springform pan or spray liberally with baking spray. Set aside.
  2. Using an electric mixer cream together the butter, both sugars and vanilla extract. Beat for 2 minutes on medium-high speed stopping to scrape the sides of the bowl periodically until fluffy and light beige in color.
  3. Add the pumpkin beating until incorporated..
  4. Add the eggs one at a time beating well after each addition.
  5. In a separate bowl, sift together the flour, pumpkin pie spice, baking powder and salt.
  6. Lower the speed of the mixer and add the sifted dry ingredients alternately with the sweetened condensed milk beginning and ending with flour.
  7. After all has been added beat for about 30-45 seconds.Scrape the sides and bottom of the bowl.
  8. Pour the batter evenly into the prepared pan. Bounce gently to release trapped air.
  9. Place into the oven and bake for 60-70 minutes (1 hour to 1 hour 10 minutes) or until a toothpick inserted into the center shows moist crumbs. Do not over bake. Check at 45 minutes and lay a piece of aluminum foil on top to prevent over browning, if needed.
  10. Cool in the pan for 10 minutes then remove the outer ring. Cool to room temperature on a cooling rack.
  11. Serve drizzled with Bourbon Pecan Praline Sauce and whipped cream, if desired.
Notes
To prevent batter escaping from the springform pan, cover the bottom and 1-inch up the sides of the pan with aluminum foil.

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Melissa <![CDATA[Stacked Beef and Bean Tostada Skillet]]> https://www.melissassouthernstylekitchen.com/?p=17194 2017-11-01T21:15:44Z 2017-11-02T10:30:01Z

Tostadas form the mouthwatering foundation for this Stacked Beef and Bean Tostada Skillet. This dish starts with my trusty cast iron skillet which is filled with layers of crunchy tostada shells, taco seasoned ground beef, refried beans, taco sauce and shredded cheese. The entire skillet is then popped into the oven to bake until bubbly and golden...

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Tostadas form the mouthwatering foundation for this Stacked Beef and Bean Tostada Skillet. This dish starts with my trusty cast iron skillet which is filled with layers of crunchy tostada shells, taco seasoned ground beef, refried beans, taco sauce and shredded cheese. The entire skillet is then popped into the oven to bake until bubbly and golden giving the flavors time to marry beautifully. Serve it topped with shredded lettuce, fresh pico de gallo, avocado chunks and a dollop of sour cream then slice it into wedges and serve.

Stacked Beef and Bean Tostada Skillet

Spicy South-of-the-border flavors are a family favorite. Quick meals like a Fiesta taco salad  or Green Chile Taco Cornbread are regular rotations through my kitchen and it’s always received well by my hungry boys. This particular skillet is a one dish meal when topped with fresh lettuce, pico de gallo and chunks  of avocado there’s really no other side dish needed except perhaps a helping of Spanish rice. The level of heat in this dish is easily adjusted to your taste by choosing what type of salsa you choose to use in the ground beef mixture as well as the taco sauce drizzled between the layers.

Stacked Beef and Bean Tostada Skillet

Start with quality ingredients add lots of cheese and the end result will be perfection. It’s reminiscent of a Mexican lasagna of sorts and sure to be a hit with the family.

Stacked Beef and Bean Tostada SkilletYou may also like: Chicken Tostadas with Poblano Cream SauceMexican Lasagna with a White Sauce, Low Carb Mexican Lasagna, Southwestern Chicken Taco Lasagna, Barbecue Chicken Tostadas and Sriracha and Lime Roasted Cauliflower Tostadas.

 

Stacked Beef and Bean Tostada Skillet
 
Author:
Serves: 8 wedges
Ingredients
  • Olive oil
  • 1½ lb lean ground beef
  • 1 medium onion, finely diced
  • 2 garlic cloves, minced
  • 1 tsp garlic salt
  • ½ tsp lemon pepper
  • ½ tsp oregano
  • 1½ cup medium thick and chunky salsa
  • 1 (1.25-oz) packet quality taco seasoning
  • 15 tostada shells
  • 1 (30-oz) can refried beans
  • 1 (15-oz) taco sauce
  • 3 cups shredded Colby-Jack cheese, divided
  • Shredded lettuce, pico de gallo, guacamole, jalapeno slices, sour cream or crema for serving
Instructions
  1. Preheat he oven to 350°F. Oil the bottom and sides of a 10-inch cast iron or deep oven safe skillet. Set aside.
  2. Drizzle a large skillet with olive oil. Add the beef, onion, garlic, garlic salt, lemon pepper and oregano Cook over medium high for 10 minutes or until no pink remains. Drain excess fat from the pan.
  3. Add the salsa and taco seasoning to the browned meat. Simmer on low for 5 minutes.
  4. To assemble: layer 5 tostadas on the bottom of the skillet overlapping. spread with ½ refried beans, ½ ground beef and sprinkle with 1 cup cheese.
  5. Repeat, 5 tostadas, spread with ½ refried beans, ½ beef and 1 cup cheese.
  6. Top with 5 tostadas leaving 1-inch border around the edge. (This will to allow taco sauce to drip into the skillet while baking).
  7. Pour taco sauce on top covering the tostadas. Sprinkle with remaining 1 cup cheese.
  8. Bake for 35-40 minutes or until bubbly around the edge and the cheese is melted and golden.
  9. Rest for 5-10 minutes then cut into wedges and serve topped with lettuce, pico de gallo, sour cream and cubed avocado.

Stacked Beef and Bean Tostada Skillet

 

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Melissa <![CDATA[Chocolate Chocolate Chunk Pudding Cookies]]> https://www.melissassouthernstylekitchen.com/?p=16866 2017-10-28T20:52:03Z 2017-10-29T10:30:05Z

These are the BEST Chocolate Chocolate Chunk Pudding Cookies you’ll ever eat.  I know that’s bold but, they truly are that good.  Moist chocolaty centers with just a bit of crunch around the edge and then that explosion of soft slightly melted chocolate chunk bliss in your mouth. One bite and you’re in chocolate chocolate...

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These are the BEST Chocolate Chocolate Chunk Pudding Cookies you’ll ever eat.  I know that’s bold but, they truly are that good.  Moist chocolaty centers with just a bit of crunch around the edge and then that explosion of soft slightly melted chocolate chunk bliss in your mouth. One bite and you’re in chocolate chocolate chunk pudding cookie heaven. The kids will love ’em.

Chocolate Chocolate Chunk Pudding Cookies

From scratch cookies are a treat bakers of all skill levels can master. As with any baking project, it takes practice and even sometimes failure to figure things out and get really good at it. There are slight variables with ingredient quality and ovens but, I assure you it can be done. Furthermore, why wouldn’t you want to? Baking from scratch be it fresh cookies, layer cakes, pies  or cobblers really show the love in the small amount of effort that it takes to make them.

Chocolate Chocolate Chunk Pudding Cookies

Freshly made cookie dough is incredibly forgiving and can be stored in the fridge or even frozen, if you like. When there’s cookie dough chillin’ in the fridge that means you can enjoy the luxury of freshly baked cookies any time. Fill your cookie jar with these cookies or you may consider keeping them all to yourself. It’s completely up to you.

You may also like: Double Chocolate Mint Brownie Cookies, Triple Chocolate CookiesBetter Than Brownie Cookies, Death By Chocolate Cookies and Caramel Pretzel Chocolate Chip Cookies. 

Chocolate Chocolate Chunk Pudding Cookies
 
Author:
Serves: 30
Ingredients
  • 1 cup butter, softened
  • ¾ cup packed light brown sugar
  • ¾ cup granulated sugar
  • 1 tsp pure vanilla
  • 2 large eggs
  • 2 cups all-purpose flour
  • 1 (3/4-oz) box chocolate fudge or chocolate instant pudding mix
  • ½ cup cocoa powder
  • 1 tsp baking powder
  • ¼ tsp baking sofa
  • ¼ tsp salt
  • 1 (11.5-oz) package chocolate chunks
Instructions
  1. Using an electric mixer cream together the butter, brown sugar, granulated sugar and vanilla. Beat for 2 minutes until fluffy and light beige in color.
  2. Add the eggs one at a time beating well after each addition. Stop and scrape the side of the bowl as needed.
  3. In a medium-size mixing bowl sift together the flour, pudding mix, cocoa powder, baking powder, baking soda and salt.
  4. Lower the speed of the mixer and gradually add the dry ingredients to the creamed butter. Once all is added beat for 30 seconds or until fully incorporated.
  5. Fold in the chocolate chunks by hand until evenly distributed in the dough.
  6. Place into an airtight container and chill for 2 hours or overnight.
  7. To bake preheat the oven to 375°F. Line 2 baking sheets with parchment. Roll the cookie dough in 1½-inch balls and arrange on the baking sheet leaving at least 2-inches between each dough round. Using the palm of your hand flatten the centers.
  8. Bake for 10-12 minutes. Cool on the baking sheet for 5 minutes then remove to a cooling rack to cool completely.
  9. Store tightly sealed at room temperature.

Chocolate Chocolate Chunk Pudding Cookies

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Melissa <![CDATA[The Beautiful Crystal Coast of North Carolina]]> https://www.melissassouthernstylekitchen.com/?p=17472 2017-10-31T14:27:38Z 2017-10-27T17:09:16Z

This post is brought to you by The Crystal Coast ~ The beautiful Crystal Coast of North Carolina is a favorite vacation destination for families to enjoy and mine is no exception. The rich history and beautiful beaches have made it a haven of outdoor activities and fun for entire families for generations. Some of our...

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This post is brought to you by The Crystal Coast ~ The beautiful Crystal Coast of North Carolina is a favorite vacation destination for families to enjoy and mine is no exception. The rich history and beautiful beaches have made it a haven of outdoor activities and fun for entire families for generations. Some of our favorite things to do include the North Carolina Aquarium at Pine Knoll Shores and the Fort Macon State Park located on Bogue Banks near Atlantic Beach. There’s no shortage of water activities, historic tours, mini golf and shopping to be done in quaint locally owned businesses and a plethora of mouthwatering food options to enjoy. The North Carolina coast is home to wild horses that have long roamed the barrier islands and they’re a fascinating sight to see. With so many family friendly things to do and an abundance of casual and fine dining options it’s a can’t miss travel destination. My most recent visit to the Crystal Coast was all about the food and where to eat.

The Beautiful Crystal Coast of North Carolina

I was invited by The Crystal Coast to visit this awesome part of North Carolina and explore some of the magnificent dining options available to visitors. I was incredibly excited to talk with local Chefs and sample what they have cooking in their busy kitchens. Read on for a breakdown of the places I visited and the Chefs behind all the great food! I highly recommend that you add them to your plans for your visit to the magical Crystal Coast of North Carolina.

Where To Eat When Visiting The Beautiful Crystal Coast of North Carolina

Pescara

The Beautiful Crystal Coast of North Carolina

Pescara  in Atlantic Beach features casual Italian dining reminiscent of an Italian seaside cafe using locally sourced ingredients from area farms and fisherman. The appetizing menu offers wood-fired pizzas and flatbreads, pasta, lamb, veal, chicken and fresh seafood. The vibe is relaxed and the interior lends itself to intimate conversation with friends. Pescara also boasts a bit of local history. The cottage itself is one of the oldest in Atlantic Beach and was moved to it’s current location within recent years and then modified to be the working kitchen and restaurant it is today. Chef Creighton McNeill, takes great pride in what he serves and he’s passionate about providing a quality dining experience for guests. He sources most of his ingredients from local farmers, makes fresh pasta daily and creates a variety of Chef’s specials based on what’s in season. I recommend starting with the artichoke frittes as an appetizer and for your entree consider the tender braised beef short ribs served over creamy polenta that’s smothered with a luxurious fig demi-glace that takes it over the top. The kale and farro bean salad is a perfect accompaniment but, make sure you leave room for dessert. The dreamy vanilla bean creme brulée is worth the drive alone. Learn more about Pescara and plan your visit here.

Beaufort Grocery Co

The Beautiful Crystal Coast of North Carolina

Beaufort Grocery Co is a quaint little place in the heart of Beaufort North Carolina. It’s subtle grace and charm is reminiscent of a French country Bistro. It offers both cozy outdoor and indoor seating and has ample indoor space for parties of all sizes. It’s the sort of place you want to spend an entire afternoon chatting with friends enjoying the casual atmosphere and spectacular food. The fun menu features Chef Charles Park’s unique take on Southern inspired appetizers such as the Beaufort cheese and fruit platter. It comes with two types of in-house made pimiento cheese, a sweet-tart Granny Smith apple slaw and candied pecans served with lavosh crackers. Simply divine. Executive Chef Charles Park’s wife Wendy, manages the front of the house and doubles as Pastry Chef. The Pecan Pie and chocolate “Bumpy Cake” are two desserts you simply have to try. When the Chef churns out sandwiches with quirky names such as Fuhgeddaboudit and Charles’s Cranky Crab Sandwich you know you’re in for something special. And, it is. Read more about Beaufort Grocery Co here. 

Amos Mosquitos Restaurant and Bar

The Beautiful Crystal Coast of North Carolina

Amos Mosquitos Restaurant and Bar in Atlantic Beach is well worth visiting. You’ll be greeted at the door by General Manager Sandy Howard, who Co-Owns Amos Mosquitos with his CIA trained Chef and wife, Hallock. Hands on Head Chef Luke manages the kitchen, and the love that he and his team put into the dishes they serve really shows. The fun and festive atmosphere is only rivaled by Chef Luke’s phenomenal menu featuring dreamy Baked Oysters, Bang Bang Shrimp and Warm Cheesy Lobster Dip for starters. Specials include Sea Scallops served over Forbidden Rice and Parmesan Crusted Trigger Fish served with a side of Snow Crab Mac and Cheese. For the carnivores, entrees like the Roasted Garlic Black Pepper Rubbed Ribeye and half pound Prime Burgers will ensure that everyone in your dining party will leave satisfied. Sweet endings such as the fun table top s’mores for the kids or perhaps consider sharing one of the gigantic ice cream sandwiches stacked high with vanilla ice cream tucked between 2 fudgy brownies dripping with hot fudge. If that doesn’t satisfy your sweets craving nothing will. Read more about Amos Mosquitos here.

Black Sheep Beaufort

The Beautiful Crystal Coast of North Carolina

Plan to take a stroll down Front Street while you’re in Beaufort and enjoy the variety of shops and eateries you’re sure to see. Take time to stop in for a bite to eat on the water at  Black Sheep Beaufort  restaurant. At Black Sheep Beaufort you’ll enjoy outdoor dining that overlooks the boating activity on the Intercoastal Waterway. Black Sheep has the feel of a Spanish sea front bistro serving their famous brick oven pizzas, sandwiches and freshly made starters. The Shrimp Salad Crostini topped with creamy Manchego cheese and The Bishop Pizza were outstanding as was the Black Sheep BPT which comes with thick cut bacon, house made pimiento cheese and sliced tomato piled high on toasted ciabatta. All were worth the short walk on the Boardwalk to discover. The occasional dolphin play and wild horse sightings at the island across the way are the cherry on top. I highly recommend stopping in to meet hands on Owner-Manger Jeff Adams and his warm and friendly team. Read more about Black Sheep Beaufort here. 

Circa 81 Tapas and Cocktaileria

The Beautiful Crystal Coast of North Carolina

If you love small plates and sampling various dishes at one sitting then Circa 81 Tapas and Cocktaileria in Morehead City is the place to go. Chef and Owner Clarke Merrell prides himself on serving robust flavor combinations and sourcing ingredients from local farms and artisans in North Carolina but, he is willing to go further to get the pristine ingredients that he and his team turn into small plate wonders. I recommend the Chefs Tour Charcuterie for starters and then move onto the smoky-sweet Medjool Dates wrapped in bacon and stuffed with chevre and an almond. The Fried Truffle Mac & Cheese and the Sage Brined Pork Tenderloin served with oven roasted potatoes, asparagus, sweet corn puree and cooked apples are just a few of the menu items guaranteed to tantalize your taste buds. Don’t miss Chef Clarke’s take on shrimp and grits which comes served over a crispy fried grit cake, chorizo sautéed shrimp topped with a cajun cream sauce. The incredibly knowledgeable servers walk you through the menu offerings with ease. Leave room for one of Circa’s signature desserts and end with creamy Blueberry Yum Yum. Sharing dessert is completely up to you. Read more about Circa 81 here.

The Island Grille

The Beautiful Crystal Coast of North Carolina

The Island Grille in Atlantic Beach is a go-to hot spot for Sunday brunch. They refer to themselves as a “gourmet hole-in-the-wall” and Chef Josh and his dedicated team knock dishes like the crab and goat cheese stuffed Island Grille Signature Omelet out of the park. The French toast served up with with peaches, pecans and a sweet bourbon sauce is so scrumptious it deserves it’s own food group. I savored each bite of the Maryland Crab Cake Eggs Benedict that’s presented on a toasted English muffin and smothered in a rich and buttery hollandaise sauce. Not-to-be-missed the hearty Surf & Turf Benedict featuring filet mignon as well as a Maryland style crab cake. Side dishes like cheesy cheddar grits, fresh fruit, hash browns, sausage and thick cut slab bacon round out every plate. Don’t stop there, be sure to ask the server about the daily dessert offerings, too. The Pastry Chef is a wonder serving her own recipe for cream cheese frosted carrot cake that’s sure to rival Grandma’s. We also enjoyed a melt in your mouth flourless chocolate torte and key lime pie made with a chocolate Oreo cookie crust. This isn’t just a brunch place, they cater special events, weddings and receptions in their nearby beach front Celebration Cottage and have an amazing dinner menu, too.  Read more about The Island Grille here. 

 

Additional Mentions:

A heartfelt “thank you” to Emerald Isle Realty for providing beautiful accommodations for my stay. Check-in was seamless and the beautifully decorated house we stayed in called The Boathouse offered scenic views of wild life and the Intercoastal Waterway from it’s huge screened in deck. Emerald Isle Realty offers a variety of accommodation choices to suit your vacation needs. Read more about Emerald Isle Realty and to book your stay on the Crystal Coast here.

The Beautiful Crystal Coast of North Carolina

I’m obsessed with General stores and seek them out on all of my travels. The Beaufort General Store on Front Street in Beaufort is a gem. Family owned and operated the now second generation Manager Sandra Bray serves up 32 different flavors of velvety in-house made fudge and hand dipped ice cream. The eclectic mix of items range from beach apparel to colorful coffee mugs, fun magnets, toys, plushies, jewelry, novelty items and of course, salt water taffy. Stop in and order an ice cream cone to savor while you stroll the Boardwalk, the smiles and friendly chatter with the associates are free. Read more about The Beaufort General Store here.

The Beautiful Crystal Coast of North Carolina

 

Disclaimer~ This post is brought to you  by The Crystal Coast and  partners. For my visit I received travel, food and accommodation compensation. The actual opinions and text are all mine. Thank you for being supportive and allowing me to share brands and travel destinations with you that I enjoy.

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Melissa <![CDATA[Chicken Fried Chicken with Peppered Milk Gravy]]> https://www.melissassouthernstylekitchen.com/?p=16323 2017-10-26T01:40:11Z 2017-10-26T10:30:55Z

You know you’re in the South when Chicken Fried Chicken with Peppered Milk Gravy shows up on the menu. Made with boneless chicken pieces it the provides the perfect foundation for a generous drizzle of rich peppered milk pan gravy. Pair with creamy mashed potatoes, a skillet of colorful Southern succotash and basket filled with fresh...

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You know you’re in the South when Chicken Fried Chicken with Peppered Milk Gravy shows up on the menu. Made with boneless chicken pieces it the provides the perfect foundation for a generous drizzle of rich peppered milk pan gravy. Pair with creamy mashed potatoes, a skillet of colorful Southern succotash and basket filled with fresh from the oven buttermilk biscuits and it’s a mighty fine taste of the South in your mouth. Don’t forget the sweet tea to wash it all down and for dessert? Why pound cake, of course.

Chicken Fried Chicken with Peppered Milk Gravy

I know you’re wondering why this dish is called chicken fried chicken and it’s actually pretty simple. Classic fried chicken is made with bone-in chicken pieces from a whole bird. Chicken fried chicken is made with boneless skinless chicken pieces usually chicken breasts but, occasionally thighs as well. It’s widely believed that this dish actually evolved from chicken fried steak. German immigrants who settled in Texas brought with them a classic Austrian dish called Wiener schnitzel made with thinly pounded pieces of veal. Settling in Texas where beef was abundant they used the same technique adapted to beef. Hence Chicken Fried Steak was born. Fast forward to this century when chicken is in abundance and country cooks began making boneless skinless chicken pieces, pounded and coated with breading just like chicken fried steak. Thus chicken fried chicken was born.

Chicken Fried Chicken with Peppered Milk Gravy

Regardless of it’s origin this dish is bonefide country comfort food. The advantage of making fried chicken using this technique is, it cooks more quickly without the bone so it’s suitable for meals even on busy days. My Mom would would serve this chicken with green beans and perhaps some deviled eggs and in the summer a side of sliced tomatoes straight from the garden. Crunchy cole slaw or corn may make an appearance as well.  It’s country cooking at it’s finest and easy to prepare.

You may also like: Oven Fried Chicken Fingers, Buttermilk Ranch Fried Chicken, Perfect Pan Fried Chicken Thighs and Potato Chip Bisquick Oven Fried Drumsticks. 

Chicken Fried Chicken with Peppered Milk Gravy
 
Author:
Serves: 6 pieces
Ingredients
  • 6 (8-oz) boneless skinless chicken breasts
  • 2½ cup all-purpose flour
  • ½ cup crushed saltine crackers crumbs or panko breadcrumbs
  • 1½ tsp seasoned salt
  • 1½ tsp onion powder
  • 1½ tsp garlic powder
  • 1 tsp smoked paprika
  • 1 cup buttermilk
  • 2 large eggs
  • Peanut or vegetable oil for frying
  • Gravy:
  • ⅓ cup all-purpose flour
  • 4 Tbsp pan drippings
  • 1 tsp ground black pepper, divided (Adjust to your taste)
  • ½ tsp salt
  • 1 (14-oz) can evaporated milk
  • 1 cup whole milk, plus additional as needed to thin
Instructions
  1. Using a meat mallet, pound the chicken breasts to about ½-inch in uniform thickness. Season on both sides with seasoned salt and black pepper.
  2. Sift together the flour, cracker crumbs, 1½ tsp seasoned salt, 1½ tsp onion powder, 1½ tsp garlic powder and smoked paprika. Set aside.
  3. Whisk together the buttermilk and eggs.
  4. Dip the chicken pieces into the seasoned flour, then into the egg wash, then back into the seasoned flour. Shake off any excess.
  5. Place onto a baking pan in a single layer. Refrigerate uncovered for 15 minutes or up to 1 hour to allow the breading to set.
  6. To prepare: Preheat the oven to 350°F and fit a baking rack into a rimmed baking pan.
  7. Heat ¼ cup peanut or vegetable oil in a large 12-inch cast iron skillet or similar.
  8. Brown the chicken about 2 minutes per side. Repeat frying in batches with all 6 pieces.
  9. Place browned chicken onto the rack and into the oven for 15-20 minutes or until the juices run clear.
  10. Meanwhile to make the gravy: Discard all but 4 Tbsp of the drippings.
  11. Add the flour to the drippings stirring constantly over medium high heat scraping any brown bits from the bottom of the skillet. .Add the salt and ½ tsp black pepper.
  12. Gradually add the evaporated and regular milk whisking constantly. Increase the heat to medium-high and bring to a boil.
  13. Lower the heat and allow the gravy to gently simmer for 3-5 minutes. Taste and adjust the salt to your taste. Thin further with additional milk, if needed.
  14. Serve the milk gravy drizzled over the chicken fried chicken and garnish with remaining black pepper.(Adjust the amount to your taste)

Chicken Fried Chicken with Peppered Milk Gravy

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Melissa <![CDATA[Candy Corn Sugar Cookie Bars]]> https://www.melissassouthernstylekitchen.com/?p=17092 2017-10-22T12:28:13Z 2017-10-22T12:26:00Z

Are you looking for a way to up your seasonal dessert menu offerings? These fun-to-make Candy Corn Sugar Cookie Bars are just the ticket. Buttery from-scratch sugar cookie dough is combined with colorful seasonal sprinkles, white chocolate baking chips and chopped candy corn. The colors alone make them a feast for the eyes that will delight...

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Are you looking for a way to up your seasonal dessert menu offerings? These fun-to-make Candy Corn Sugar Cookie Bars are just the ticket. Buttery from-scratch sugar cookie dough is combined with colorful seasonal sprinkles, white chocolate baking chips and chopped candy corn. The colors alone make them a feast for the eyes that will delight kids of all ages. The chewy texture of the candy corn combined with the buttery sugar cookie dough and white chocolate is unexpected and is sure to satisfy your sweets craving with ease.

Candy Corn Sugar Cookie Bars

There’s something about seeing candy corn neatly stocked on store shelves each fall isn’t it? It’s like a firm reminder that autumn has arrived and the holiday season is upon us. That thought always makes me happy and moves candy corn up the baking ingredient ladder for me. Finding unique and unexpected ways to incorporate it into sweets has become one of my favorite baking projects each year.

Candy Corn Sugar Cookie Bars

These candy corn laced cookie bars are drizzled with white chocolate to guild the lily and provide the sweet glue for the sprinkles on top. Once they cool, cut them into small squares to showcase the colors and be certain to store any leftovers at room temperature in an airtight container. If there are any leftovers. Looking for a sweet treat in a hurry? Goodies like my seen on Parade candy corn truffles and chocolate dipped Scotcheroo bon bons require no baking at all.

Candy Corn Sugar Cookie Bars

 

You may also like: Candy Corn Cookie TrufflesEasy Candy Corn Fudge , Peanut Butter Candy Corn Pizza, Candy Corn Magic Bars, Candy Corn Cupcakes.

 

Candy Corn Sugar Cookie Bars
 
Author:
Serves: 36
Ingredients
  • 1 cup (2 sticks) salted butter, softened
  • 4 oz cream cheese, softened
  • 1½ cup granulated sugar
  • 2 tsp pure vanilla extract
  • ½ tsp pure almond extract
  • 2 large eggs
  • 3 cups all-purpose flour
  • ½ tsp salt
  • ⅛ tsp ground nutmeg
  • 1 (11-oz) package candy corn, chopped
  • 2 cups white chocolate chips, divided
  • ⅓ cup plus 3 Tbsp fall colored sprinkles, divided
Instructions
  1. Preheat the oven to 350°F.Spray a 9 x 13-inch metal baking pan with baking spray or butter and flour. Set aside..
  2. In a mixing bowl using an electric mixer cream together the butter, cream cheese, sugar, vanilla and almond extracts. Beat until fluffy and pale yellow in color, around 2 minutes.
  3. Add the eggs one at a time beating well after each addition.
  4. Sift together the flour, salt and nutmeg. Lower the speed of the mixer and gradually add the dry ingredients to the creamed sugar. Continue mixing until fully combined stopping to scrape the sides of the bowl periodically..
  5. Mix-in the chopped candy corn, 1 cup white chocolate chips and ⅓ cup sprinkles by hand. Mix until fully distributed.
  6. Spread evenly into the prepared pan
  7. Bake for 40-45 minutes or until lightly golden and a toothpick inserted into the center shows moist crumbs.
  8. Cool in the pan on a cooling rack.
  9. In a microwave safe bowl, melt together the remaining 1 cup white chocolate chips with ¼ cup cream. Melt in 20 second increments on 50% power stopping to stir each time. Repeat until completely smooth.
  10. Cut the bars into 36 even squares. Drizzle the white chocolate over the bars and top with the remaining sprinkles.
  11. Allow the chocolate to set before separating for storage. If stacking place wax paper between layers.
  12. Store tightly sealed at room temperature.

 

Candy Corn Sugar Cookie Bars

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