It’s funny how the older you get the more you seem to appreciate your parents, especially when you become a parent. I knew when I was little my dad worked extra hard so that my sister and I could have really cute outfits. He always put us first and made sure that we had a great life.

As I got older, I realized that my dad’s actions had spoken louder than words and what those actions taught me was instilled deep in my character. Because of my dad, I have a deep-rooted love of family, the ability to put my son first, a work ethic to be proud of, how to be fair and above all how to set an example for others to follow.

For those of you that know me well, you know that we grew up in a Pepsi Cola household. My dad began working for Pepsi in college and still does to this day. At our house on Halloween, instead of candy, we gave out Pepsi. So cheers, to Pepsi and my dad!

Ribs and Dry Rub:

1 rack baby back pork ribs

1 – 2 liter Pepsi Cola

Take ribs out of package, rinse and pat dry. Turn the ribs over so that the meat side is down. Tear off the membrane from the back of the ribs.

Place ribs, meat side down in a large pan and cover completely with Pepsi. Cover the pan with foil and place in the fridge for 12 hours.

After the ribs have soaked in Pepsi for 12 hours, remove from pan and pat dry with paper towels. Combine the following ingredients in a small bowl and rub generously on the front and back of the ribs.

2 tbsp brown sugar

1 tbsp paprika

1/2 tbsp black pepper

1 tsp chili powder

1/2 tsp ground mustard

1/2 tsp salt

1/4 tsp cayenne pepper

Wrap dry rubbed ribs in aluminum foil and let sit at room temperature for at least 30 minutes.

In the meantime, fill a large pan half full with wood chips and cover with water. The wood chips will need to soak for 30 minutes.

After the wood chips have soaked, pour off about half of the water and fill another pan with about 2 inches of water. You will place these on the grill and bring the temperature to 225 degrees.

Once the grill temperature is at a steady 225 degrees. Place the ribs on the top rack of the grill. The pan of wood chips and water should be directly over the heat of the grill and the ribs above so that they are being smoked from the indirect heat. Close the lid and go back every 30 minutes to flip the ribs.

I like to brush a bit of water on the ribs each time I go to flip them so they don’t dry out. The ribs should cook in about 2 1/2 hours. You’ll know they’re done when the meat begins to loosen away from the end of the bones.

While the ribs are cooking, you’ll want to get to work on the sauce…

Pepsi Cola Barbecue Sauce:

2 cups Pepsi Cola

1 cup ketchup

2 tbsp Worcestershire sauce

1 tbsp yellow mustard

1/4 tsp pepper and salt

1/4 tsp onion powder

1 tsp white vinegar

1/4 tsp chili powder

Place Pepsi in a medium saucepan over medium-high heat. Bring to a boil and then reduce to a simmer. The Pepsi will continue to cook and reduce to a syrup.

Once the Pepsi reduces to a syrup, add remaining ingredients and reduce heat  low and let cook for about 30 more minutes.

While the barbecue sauce is simmering, grab the ribs from the grill. Baste ribs with barbecue sauce and wrap in foil, keeping warm until ready to serve.

I promise these ribs are worth the extra effort. They are smoky sweet and won’t last long!

Notes:

I used Niman Ranch pork baby back ribs – they were excellent.

I typically don’t use foods that contain high fructose corn syrup. I use Heinz Simply Ketchup but I did use real Pepsi, which contains corn syrup.

 ”You can fool some of the people all of the time, and all of the people some of the time, but you can not fool all of the people all of the time.”

Abraham Lincoln

You can’t fool a good cook with a bad recipe and good cook knows most of the time that simple is better. In all my years of cooking, the most important lesson learned has been the less ingredients and steps a recipe requires, it is usually a better recipe.

It’s the same principle when spotting liar. The more information and the more complicated their story, you can usually bet they’re not telling the truth. So the problem with lying is that all the little details usually add up and get you caught. The same goes for a bad recipe – all those little details and steps add up and the result is a bad dish!

Recipe:

4 chicken breast halves, boneless and skinless

1 cup apple cider vinegar

1/4 cup canola oil

2 tbsp brown sugar

1 tbsp honey

1 tbsp orange juice

1/2 tsp salt

1 tsp pepper

1 tsp crushed red pepper flakes

Wash and dry chicken breast, place in a large ziploc bag. Whisk together remaining ingredients until well blended. Pour over chicken and seal bag. Place in fridge and let marinate for 1-3 hours.

Preheat grill to a medium-high heat. Grill chicken 8-10 minutes per side, depending on thickness. Juices will run clear when chicken is done.

Notes:

If you like a little bit spicier marinade, just add more crushed red pepper flakes.

Make a meal on the grill. I like to grill fresh corn and vegetable kabobs when I make this chicken dish.

“The biggest myth about Southern women is that we are fragile types…we’re about as fragile as coal trucks.”

-Lee Smith

So Lolleigh’s kitchen hit a bit of a rough patch this week, but all things considered it’s not gonna shut this kitchen down. I always say that Italians and Southerners have one thing in common, they cook with love and it shows in the food.

Here’s my version of traditional spaghetti and meatballs. Cooked with love and with a lot less fat than a traditional meatball.

Recipe for Meatballs:

1 lb extra lean ground beef, 97/3 or 95/5

1/2 small onion, finely chopped

1 egg

1/4 cup milk

1/2 cup plain breadcrumbs

1 tbsp fresh parsley, chopped

salt and pepper

Mix all ingredients together well, your hand works best. Then form about 18, 1 inch meatballs.

Preheat oven to 350 degrees. Place a wire rack on top of a foil-lined cookie sheet, bake meatballs for 20 minutes.

 For Sauce:

1 tbsp olive oil

1/2 small onion, finely chopped

1 garlic clove, minced

28 oz. can crushed tomatoes

1 cup tomato sauce

1 tbsp sugar

1 tbsp Worcestershire sauce

2 tbsp fresh basil, chopped

1/4 tsp dried oregano

salt and pepper

Heat olive oil in large pot over medium-high heat. Saute onion for 5-7 minutes until tender, add garlic and cook for 30 more seconds. Stir in crushed tomatoes, tomato sauce and rest of ingredients. Turn heat to medium-low and let simmer while the meatballs continue cooking.

Once meatballs are added to the sauce let simmer for about 20 more minutes and then serve with you favorite pasta.

Notes:

I like to use Barilla Plus pasta. It’s whole grain with added protein and omega 3′s.

Extra Lean beef is easy to dry out, so don’t over bake the meatballs.

Mardi Gras made the list in Patricia Schultz’s book, 1000 Places To See Before You Die but a side note should be added to include that whatever happens at Mardi Gras should go to the grave with you too!

I’m not sure how much I will ever reveal about my first trip to Mardi Gras. It did involve a trip to Pat O’ Brien’s, hurricane stained clothes and being asked to dance by a guy with women’s underpants strung around his neck (they still had the price tag on them!). Great fun and great memories that I’ll take to the grave - peace, love and Fat Tuesday! 

Recipe:

3 cups cooked white, long grain rice

3/4 – 1 lb andouille sausage, preferably turkey

1/ 2 green bell pepper, diced

1/2 large onion, diced

2 celery stalks, diced

1 tbsp olive oil

1 6oz. can tomato paste

Prepare rice according to package directions but substitute chicken broth for water for cooking. Make enough for 3 cups cooked rice.

Heat olive oil in a large pot over medium-high heat. Add peppers, onions and celery cooking for 5 minutes. Add sliced sausage and cook for an additional 2 minutes.

Reduce heat to medium-low and stir in tomato paste. Cook for a few minutes and then add rice, mixing well. Cook for about 15 minutes before serving being careful not to burn the rice.

Notes:

I actually found a turkey andouille sausage at Whole Foods. The brand is Wellshire Farms and it was actually really good and had quite a bit of heat to it.

My first introduction to a Louisiana staple was at camp. Every summer the Louisiana girls would unpack, pull out a giant can of Tony’s and set it in the center of our cabin’s dining hall table. We ate it on everything – eggs, popcorn, baked potatoes – I truly thought it was the best thing I had ever had and still eat it on everything.

In college, I became obsessed with Zapp’s Spicy Cajun Crawtator chips. They didn’t sell them in Tennessee and so my mom would ship them to me a case at a time. I swear I lived on Zapp’s and Dr. Pepper during my sophomore year.

And I love crawfish. I won’t touch seafood of any kind with a ten foot pole but give me a big batch of mud bugs and I can go to town!

Recipe:

1 lb boneless chicken breast, chopped

1 tbsp olive oil

1 tbsp butter

1 tbsp flour

1/2 green bell pepper, diced

1 celery stalk, diced

1 medium onion, diced

1 garlic clove, minced

1 cup chicken broth, low-sodium

1 14.5 oz can crushed tomatoes

1/4 tsp cayenne pepper

1 bay leaf

1 tbsp Worcestershire sauce

salt and pepper

Heat olive oil in a large, heavy skillet over medium-high heat. Add chicken, season with salt and pepper and cook until done. Remove chicken and set aside.

Reduce heat to medium-low, melt butter and sprinkle in flour. Stir constantly with a wooden spoon for about 15 minutes until the roux becomes a dark caramel color.

Add onions, celery and bell peppers and cook for 5 minutes or until tender. Add garlic and cook for about 30 seconds more. The mixture will be a little thick with the roux sticking to the vegetables.

Turn heat back up to medium-high and add chicken broth to deglaze pan. It is very important to scrape up all the roux from the bottom of the pan. Cook mixture for about 5 minutes, stirring frequently until the broth thickens.

Add tomatoes, chicken and spices to broth mixture and reduce to a simmer for about 20 -30 minutes before serving.

Notes:

Chicken Creole is best served with scoop of rice and some crusty bread to dip in the sauce. If you’d like it with a little more heat just add more cayenne.

If you’d prefer the sauce a bit thinner, add some water or broth.

I don’t know of any meal involving pork that isn’t good, do you? Emeril swears by the goodness of pork. This meal is so good it will even fool ya mama into thinking you slaved away in the kitchen all day.

This week we are paying tribute to all that is New Orleans and making delicious food celebrating Mardi Gras. Stick with me and by Fat Tuesday, you’ll be gobbling up jambalaya and screaming “ throw me some beads mistah“!

Recipe:

For pork tenderloin:

1 – 1 lb pork tenderloin, trimmed of any visible fat 

1 tbsp  chili powder

1/2 tbsp paprika

1 tbsp brown sugar

salt and pepper

1 tbsp olive oil

barbecue sauce for finishing

Trim pork tenderloin of any visible fat.

In a small bowl, mix together chili powder, paprika, brown sugar, salt and pepper. Rub mixture onto pork tenderloin and let come to room temperature.

Heat olive oil over medium-high heat in a large pan and sear tenderloin a few minutes on each side until lightly browned. Place in a roasting pan and continue cooking in a 425 degree oven for 15-20 minutes. The meat will register 155-160 degrees when done.

Let meat rest 5-10 minutes before slicing.

Set pan aside with pork drippings and seasonings to use for collard greens.

For Jalapeno-White Cheddar Grit Cake:

4 servings quick cook grits

1/2 cup white cheddar cheese, shredded

2 small jalapeno peppers, diced

splash of hot sauce

Cook grits according to package directions. Then stir in remaining ingredients, when cheese has melted pour grits into an 8×8 pan and put in fridge to chill.

 Just before serving, remove grits from fridge, cut into desired shape and heat grit cake in a skillet over high heat. 

For Collard Greens:

1 – 12 oz bag frozen collard greens

1 piece bacon

3/4 cup low-sodium chicken broth

1 tsp white vinegar

In same pan that pork was seared, cook one slice of bacon over medium-high heat. Remove bacon and gently wipe excess grease out of pan. Pour chicken broth into pan and deglaze, scraping up all the seasoning from the bottom. Add frozen collard greens, bring to a boil and then turn down to a simmer.

Let cook for about 15 minutes and then add vinegar and crumbled bacon just before serving.

For Black-Eyed Peas:

You may either use canned peas, rinsed and drained or cook frozen peas cooked according to package directions.

 Notes:

This meal can really be done in under an hour – just follow the steps below:

1. If using frozen black-eyed peas put them on to cook.

2. Season pork tenderloin and set aside to come to room temperature.

3. Cook grits, stir additional ingredients, pour in 8X8 pan and place in  fridge to chill.

4. Fry bacon in skillet and put collard greens on to cook.

5. Pop tenderloin in the oven to cook for 15-20 minutes.

6. When tenderloin is finished cooking and resting, cut and heat the grit cakes.

Before plating, drizzle a little of your favorite barbecue sauce on the plate for the pork tenderloin to sit on. My favorite is Stubb’s from Austin, Texas – it’s super thick and tangy!

Laissez le bon temps rouler!

I was in junior high the first time I had Quiche, My friend and I had her mother drop us off at this little tea room for lunch. We thought we were so grown-up and sophisticated sitting there sipping on tea and looking over the menu.

So the waitress came over and asked if we were ready to order and my friend proclaimed, in a very ladylike voice, “I’ll have the quickie of the day”. The kind waitress said of course, “the Quiche is excellent today”.  Still trying to be very grown-up and sophisticated, we finished our lunch and I never forgot how to pronounce Quiche!

Recipe:

2 1/2 cups shredded potatoes, Simply Potatoes hash browns

4 oz can diced green chilis, drained

1 cup monterey jack cheese, shredded

1 cup lean ham, diced

3/4 cup milk

3 eggs

1/4 tsp cayenne pepper

1/4 tsp salt

pepper to taste

oil spray

Preheat oven to 425 degrees.

Spray a 9 inch pie plate with oil spray. Spread out potatoes over the bottom of the pie plate, mashing down lightly and spray top of potatoes generously with oil spray. Bake for 30 minutes until the edges start to brown.

Remove potato crust from the oven and let cool for 15 minutes. Reduce oven to 350 degrees. In the meantime, combine ham, cheese and green chilis.

In a small bowl whisk together eggs, milk, salt, pepper and cayenne pepper. Spoon ham mixture on the potato crust and then pour egg mixture over the top.

Bake at 350 degrees for 30-35 minutes, until knife comes out clean from the center of the Quiche. Let sit a few minutes before serving.

Notes:

This is a great dish for breakfast, lunch or dinner. Just pair it with fresh fruit for breakfast or a salad for lunch or dinner.

I used skim milk and usually use skim whenever possible when a recipe calls for milk.

I love to stumble across hole in the wall restaurants, that’s usually where you find the best food. I have two very favorites, one is a roadside joint outside of Austin, Texas that serves the best burgers on homemade sourdough rolls. The second is The Red Bar in Grayton Beach, Florida. For those of you who vacation here, your probably thinking that this is no hole in the wall because in the summer the wait is 2 hours or more for a table.

But The Red Bar does a hole in wall right. A simple 5 item menu presented on a chalkboard, only cash is accepted and you feel like you’re in a psychedelic den from the 60′s. My favorite dish is the panned chicken, of course that means fried and covered with a buttery sauce – here’s my take with out the psychadelic den.

Recipe:

1 lb chicken breast, thinly sliced or pounded to about 1/4″ thick

1 tsp olive oil

salt and pepper

flour for dredging

1 1/2 cups + 1/4 cup chicken broth, low-sodium

1 tbsp cornstarch

3 tbsp capers, drained

1 tbsp butter

juice of 1 lemon

In a large saute pan, heat olive oil over medium-high heat. Season chicken with salt and pepper, then dredge lightly in flour. Place chicken in hot oil, cooking for 5 minutes on each side until golden brown. Remove chicken and set aside.

Add 1 and 1/2 cups chicken broth to pan to deglaze, stirring up all the bits from the bottom. Let reduce for about 5 minutes. In the meantime, mix cornstarch and 1/4 chicken broth in a small bowl. Add to reduced chicken stock and stir until sauce is thickened.

Add juice of one lemon, capers and stir of butter. Add chicken back to pan and let simmer in sauce for about 10 minutes, until chicken is cooked through.

If you prefer the sauce to be thinner, just add a little more chicken broth.

Notes:

I usually serve this dish with roasted garlic mashed potatoes and oven-roasted asparagus but the chicken is also good over a whole grain pasta.

Stay tuned tomorrow and I fill you in on how to make the mashed potatoes and asparagus.

One of my dearest friends frequently asks for recipe advice and I gladly pass along recipes I have collected over the years. She has been my friend since high school and I still remember the day we met. We sat outside school waiting for our rides when we discovered that our mothers were from the same small town and that we shared the same love of casseroles made famous by that little town and its great cooks.

When you think about it good recipes and good friends are a lot a like, no matter how much time passes you can always rely on both!

Recipe:

8 lasagna noodles, cooked according to package directions

1 bag spinach

1 rotisserie chicken

1 28 oz can crushed tomatoes

2 tsp olive oil, divided

1/4 cup onion, finely chopped

2 garlic cloves, whole

1/4 cup chicken broth, low-sodium

1 tbsp sugar

1/4 tsp crushed red pepper

1/8 tsp oregano, dried

1/8 tsp basil, dried

salt and pepper

1 1/2 cups ricotta cheese, low-fat

1 egg

1 tbsp basil pesto

1/4 parmesan cheese, shredded

1/4 cup half and half

Heat 1 tsp of olive oil in a large saute pan over medium heat and saute spinach until wilted. Season spinach with salt and pepper while cooking. Place cooked spinach in a bowl and set aside.

In the same saute pan, heat another teaspoon of olive oil, add onions and whole garlic cloves cooking until tender. Break up garlic cloves as they cook.

Cook 8 lasagna noodles according to package directions. Let sit in water until you are ready to use. 

Once onions and garlic have become tender, add chicken broth, deglaze the pan stirring up the bits from the bottom. Let liquid reduce for about 2 minutes then add crushed tomatoes, sugar and spices. Turn heat to medium-low and let simmer while you are preparing the rollups.

Take the white meat off of the rotisserie chicken, shred and set aside.

In a large bowl combine ricotta cheese, egg, basil pesto and cheese. Then add spinach, season with salt and pepper. Set aside.

Pull two noodles from the water and place on paper towels to absorb excess water. Then put a spoonful of ricotta on noodle and spread the length of the noodle. Top with the shredded chicken and loosely rollup.

Spray a baking dish lightly with oil spray and spread a few spoonfuls of the marinara sauce in the bottom of the dish. Place rollups in baking dish.

Season the marinara with salt and pepper if needed. Then add 1/4 cup of half and half , stirring together well. Top rollups with marinara and place in a 350 degree oven baking for 30-40 minutes.

Notes:

I love using rotisserie chicken in all types of recipes such chicken salad, quesadillas, casseroles and soups. It saves a ton of time and they taste really good.

This dish may seem like a lot of steps but it really on take about 20 minutes to prepare and then 30 minutes or so to bake. I think it’s easier than assembling a lasagna.

Last week I was watching Top Chef All Stars and realized how much I love a good plate of spaghetti! They were cooking a traditional Italian meal in the kitchen of Rao’s in New York City. My granny’s kitchen is a long way from Rao’s but I swear her spaghetti and meatballs could go toe to toe with theirs any day.

Each year for my birthday, she would make my favorites, spaghetti and meatballs and a strawberry cake. We would spend hours in the kitchen perfecting those meatballs, letting them slowly simmer in a big pot of sauce and one thing that all good Southern and Italian cooks know is that food cooked with love is just – better food!

Recipe:

1 tbsp olive oil

1/4 cup carrots, finely diced

1/2 cup onions, chopped

2 garlic cloves, minced

1 lb lean ground beef

28 oz can crushed tomatoes

1 cup low-sodium beef broth

1/2 cup milk

2 tsp sugar

1 tbsp half and half

salt and pepper

Heat oil in a large, heavy pan over medium to medium-high heat. Add onions and carrots cooking until tender. About 5 minutes. Add garlic and cook for a minute more. Add ground beef, season generously with salt and pepper and continue cooking until no longer pink.

Add broth, bring to a steady simmer, continue cooking until almost all of broth has cooked away. Stir in milk, simmer and let most of the liquid cook away. Then add crushed tomatoes, sugar and season with more salt and pepper if needed. Let sauce simmer for 30 minutes or so. Just before serving, stir in half and half.

Serve with pappardelle or your favorite pasta and a crisp green salad. Here’s a recipe for a quick creamy herb salad dressing perfect on a simple wedge of iceberg.

Creamy Herb Dressing

1/4 cup Fage 0% greek yogurt

1 tbsp light sour cream

1 tbsp red wine vinegar

1 tsp sugar

1/4 tsp basil, dried

1/8 tsp garlic powder

1/8 tsp oregano

salt and pepper

Whisk all ingredients together and chill before serving.

Notes:

Bolognese is a hearty meat sauce that is typically cooked for hours. This is a quicker version but the trick is to use good canned tomatoes. I prefer San Marzano tomatoes. I buy mine at The Fresh Market and they can be found in the italian specialty section at the grocery.

A heartier pasta works best with this sauce. I use pappardelle but a tubular pasta like penne or rigatoni would also work well.