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BAKED CHICKEN WITH SWEET POTATOES

Baked Chicken with Sweet Potatoes - TSLCThis Baked Chicken with Sweet Potatoes makes a wonderful main dish that your family and friends will enjoy.  The gravy just adds to this recipe and gives the chicken and potatoes an extra moistness.  This is great with my sour cream  cornbread muffins and a green vegetable such as broccoli.

4 medium sized chicken breasts (could use other chicken parts in this recipe such as thighs or legs)

3 to 4 medium sweet potatoes, peeled and cut in chunks

1 medium onion, chopped (I use purple onions)

1 cup chicken broth

1/4 cup orange juice

1/4 cup honey

1 tablespoon olive oil

2 tablespoons spicy brown mustard

1 teaspoon thyme

1 teaspoon salt

1/2 teaspoon black pepper

Place the sweet potatoes and onion in a 2 to 3 quart baking dish with the chicken breasts on top.  Whisk together the chicken broth, orange juice, honey, olive oil and mustard.  Pour over the chicken and sweet potatoes.  Sprinkle on the salt and pepper.  Bake in preheated 400 degree oven covered for 35 minutes, remove cover, baste with gravy mixture and continue baking another 35 minutes or until sweet potatoes are tender and chicken is cooked.  Makes 4 large servings. (If your chicken breasts are very large they could be halved to make 8 servings.)

Note:   I take the broth from the chicken, strain, add 1 teaspoon cornstarch and bring to a boil on top of the stove stirring to keep from burning.  This will thicken in about a minute. Pour into a gravy boat or small pitcher to serve over chicken.

If you like this recipe, you might also like my recipe for Baked Chicken With Peaches.

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TOP THREE RECIPES FROM LAST WEEK

The top three recipes that were most popular last week on the site.  I have combined all the visits from Pinterest, Facebook, and around the internet. Clicking on the name of the recipe under the photo will take you to the recipe page.  You can find top recipes for previous weeks here.    Enjoy!

Best Banana Bread Ever - TSLC (2)

Best Banana Bread Ever

TSLC7LayerBars1

Seven Layer Bars

TSLCVinegarPie

Vinegar Pie

Feel free to “share” with your friends by clicking on the Facebook, Pinterest or E-mail buttons at the bottom of each post. You can print by clicking on the printer icon below. 

Just a reminder to look on the right hand side of this page and type in your e-mail address so you don’t miss new posts when they come out! Your e-mail will not be shared with anyone. We have more than 20,000 e-mail subscribers and they are always the first to know about any new posts.  

© The Southern Lady Cooks photos and text – All rights reserved. No copying, posting on other sites, or other uses allowed without written permission of the copyright holder

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CROCK POT CABBAGE, PORK AND WHITE BEAN SOUP

Cabbage and White Bean Soup - TSLCThis crock pot cabbage soup is great for the fall of the year or anytime you want a hearty dish.  We love cabbage at my house and I love adding it to soup.  Serve it with cornbread or my cheddar scones shown in the photo for a meal.

1 pound pork stew meat

2 tablespoons olive oil or any cooking oil

1 medium onion, chopped (I used purple)

1 large pepper, chopped (can be red, green or orange)

2 (14.5 ounce) cans chicken broth

2 (14.5 ounce) cans diced tomatoes with basil, garlic, oregano, undrained

1 (15 ounce) can great northern beans, drained and rinsed (can use the dried cooked beans, about 2 cups)

1/2 head cabbage, chopped

1 cup water

1/2 teaspoon black pepper

1 teaspoon salt

Dash hot sauce, Optional

Brown the stew meat in the oil in a skillet on the stove.  Add the rest of the ingredients to a 3 quart crock pot along with browned pork stew meat.  Cook on low for 7 to 8 hours or high for 4 to 5 hours. Makes a 3 quart crock pot full. Enjoy.

Note:  You could use chicken or beef in this soup, too, but we like the pork with the cabbage. You could add some carrots or a couple potatoes but we like it as shown above.

You might like my recipe for Cornbread Muffins or Buttery Cheddar Scones to accompany this soup.

Feel free to “share” with your friends by clicking on the Facebook, Pinterest or E-mail buttons at the bottom of each post. You can print by clicking on the printer icon below. 

Just a reminder to look on the right hand side of this page and type in your e-mail address so you don’t miss new posts when they come out! Your e-mail will not be shared with anyone. We have over 20,000 e-mail subscribers and they are always the first to know about any new posts.

© The Southern Lady Cooks photos and text – All rights reserved. No copying, posting on other sites, or other uses allowed without written permission of the copyright holder.

 

 

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BUTTERY CHEDDAR SCONES

TSLCButterCheeseScone3

These little buttery scones are great as appetizers served with your favorite jams and jellies.  They go great with any kind of soup or with any meal, too. Good with coffee or milk.  They will keep several days in a cool place in an air tight container and can be reheated.

2 cups self-rising flour

1/2 cup self-rising cornmeal (You could use regular cornmeal)

1/2 teaspoon salt

1 tablespoon sugar

pinch cayenne or about 1/8 teaspoon

1 stick butter or 1/2 cup or 8 tablespoons,  softened

2 eggs

1/2 cup sour cream

1/2 cup buttermilk

1 cup shredded cheddar cheese

Sea salt, Optional

Whisk together flour, cornmeal, salt, sugar and cayenne in a large mixing bowl.  Cut the butter in small pieces and cut into the flour mixture until resembles coarse crumbs.  Add the eggs, sour cream and buttermilk and stir with spoon.  Fold in the cheddar cheese.  Place dough on a floured surface and roll out in a square.  You can cut out square scones with a pizza cutter or use a square biscuit cutter.  You can make large squares and cut in half to make triangle scones.  Place on a sprayed baking sheet and bake in 425 degree oven for 20 minutes.  Makes about 24 scones depending on size you make them.  Enjoy.

TSLCButterCheeseScone1

Note:  I use unsalted butter and brush the tops before cooking with a little melted butter then sprinkle with sea salt. The cornmeal makes them a little crunchy.

If you like this recipe, you might also like my recipe for pumpkin scones.

Feel free to “share” with your friends by clicking on the Facebook, Pinterest or E-mail buttons at the bottom of each post. You can print by clicking on the printer icon below. 

Just a reminder to look on the right hand side of this page and type in your e-mail address so you don’t miss new posts when they come out! Your e-mail will not be shared with anyone. We have almost 20,000 e-mail subscribers and they are always the first to know about any new posts.

© The Southern Lady Cooks photos and text – All rights reserved. No copying, posting on other sites, or other uses allowed without written permission of the copyright holder.

 

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