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So I have been cooking a lot of foods that is out of the norm for my family, so I decided to get back to my roots and do a bit of southern cooking with a flair.

Last night I made sweet and sour baby-back ribs, collar greens, sweet potatoes, Mac and cheese, and a qicks stuff. I also made two sweet potato pies.

The ribs I did simple; just adding lemon juice on both sides of the ribs and then putting brown sugar on them, adding a bit of water and baking until done. I then added some bullseye honey BBQ sauce to the juice the meat produced and poured it back over the ribs.

The collar greens I got frozen fresh. It is an alternative to cooking freshly picked green and a time savior, and no flavor is sacrificed. I used smoked pork neck bone for flavoring but smoked turkey works just as well.

I had 3 extra yams from my pies so I pealed and sliced them into chucks, added water, sugar, butter, nutmeg and allspice and boiled until tender.

I so enjoyed the Béchamel Mac and cheese the first time I made it, I decided to do it again with some changes. This time I added parmesan cheese to the sauce while I was cooking it, I used a bit of allspice in addition to the nutmeg in the sauce, I used shells instead of macaroni pasta and I made one big dish instead of four individual rankin. Was just as good as the first time.

When I make stuffing I add a lot to my base of a box of stovetop stuffing, but that explanation I will save for Thanksgiving. Never-the-less, with the quick stuffing, I used one box of chicken stuffing, I sauteed onion and celery and added kosher salt, pepper, poultry seasoning and sage. I added one cup of water and half cup of beef stalk to the tender veggies and let come to am boil. I added the dry stuffing mix and let the bread soak up the liquid. Simple.

Last but not least, one of my favorite pies is a sweet potato pie. I made two, but froze one so I have it for Thanksgiving. I made it the way my mom always make them and it is truly a taste of home, holidays and my childhood.

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I am a bit behind on my blogging because I have been sick for the past week. I am still not completely better, but I feel better than I did.

So anyway, On Saturday, I decided since I hadn’t cooked for my family for a week that I would make a good meal. And since I knew I wasn’t going to want to cook for a few more days, I made a lot so that I could still relax and get better.

I decided to make 3 appertizers, which consisted of fried okra, fried green beans and fried garbanzo beans. After they were fried I sprinkled a bit of Kosher salt on them. They were very good, especially the garbanzo beans; they were very crunchy.

I also made Cornish Hens. I had 4, so I did each one differently. I deep fried 1, baked one with a hoisen glaze, baked one with a sweet chilli glaze, and the last I pan seared with honey crisp apples and onions, all that with a side of white rice. All turned out very well.

So I am a bit behind on the updating, but Friday, I decided I wanted to try something really new, so I made a vegetable that I only heard my grandma talk about, Rutabaga. I also tried a new spice cumin in my lamb burgers.

So first, the Rutabaga, my Grandmother loves these, but I had never had one. I have heard of lots of ways to prepare these, but I kept it super simple. I pealed them, cubed them and then roasted them in the oven with some olive oil and salt. When they were almost done, I added butter and sugar to them (sugar makes everything taste good right?). All-in-all, they were pretty good; even with the sugar glaze, they still have a mild bitter after taste. Raw, they taste kind of like a raw potato, but less starchier and they smell like raw cabbage, Weird.

As for the lamb burger…I love lamb…love the unique taste and the versatility of the meat. I usually do lamb chops or lamb ribs (yummy)… but this time I decided to make lamb burgers. I added diced onion, garlic, season salt, pepper, and cumin. Now, I have never used cumin ever, but since it came with my spice rack, I figure let’s give it a try. I have read that cumin pairs well with lamb, so give it a try right? Well it wasn’t totally bad, but it did alter the taste of the lamb majorly. I think it is a spice I will have to get use to, and will defiantly try it in something else, just not my lamb burgers. With my left over patties, I think I am going to crumble up and added to spaghetti sauce.

Saturday:

So Yesterday I tried my hand at my version of Veal ragu over Pappardella pasta, which turned out quite well and was very good. So I had some veal cube that is usually used for stew, but I sautéed them in a pan with garlic, onion and carrots; added white wine, and then some canned dice tomatoes. I served over pasta and a side of French bread. Very yummy.

I also tried my new Barefoot wine, Sweet Red with the ragu. I have finally found a red wine that I like. It is sweet, but not overly so, and it is nice and smooth.

Today I have a craving for fried chicken, but I think I might do a buttermilk fried chicken… Yummy fun.

So it was a gloomy and chilly evening here in Oregon. So I decided to cook something that would make me feel warm and comfy. The items in the picture plus a few other items turned into 3 dishes.

The first dish was just a simple cream of mushroom and roasted garlic soup, right from the can. I added some sautéed baby bella mushrooms and sliced some french bread to go with the soup. I sprinkled a bit of black pepper on top. Very simple and very warm.

The second dish was more like an appetizer. Stuffed mussel on the half shell. Now again, nothing to outrageous here. Just some frozen mussel that I steamed in a pan. I then made a mixture of chopped garlic, some shredded extra sharp cheddar, chopped prosciutto, and italian bread crumbs with some olive oil. I put a little of the mixture on top of each mussel and then put it in the broiler for 2 to 3 minutes. Very good. The garlic and the prosciutto went well with the mussels.

Last, but not least, my lovely sweet chili lamb ribs. I love lamb… so good and taste like no other meat I have ever had. I simply seasoned the lamb with garlic powder, black pepper and seasoning salt. I let them bake in a 400 degree oven (temp varies depending on oven) until done and golden brown. I took them out of the pan and tossed them with some store bought sweet chili sauce. Very simple and very good.

Tomorrow I am really thinking, lamb burgers, but that could change.