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CHICKEN TORTELLINI SOUP

Chicken Tortellini Soup - TSLC

Soup is one of my very favorite things to eat for lunch.  Give me a bowl of soup and a grilled cheese sandwich and I am happy.  I don’t care if it is summer or winter, soup is still my favorite.  This Chicken Tortellini Soup with a grilled baby swiss cheese sandwich is perfect.

3 cups chicken, cooked and chopped (I use whatever chicken pieces I have on hand and bake it in the oven for my soup)

2 (14.5 ounce) cans chicken broth or about 3 or 4 cups

2 carrots, sliced

2 stalks celery, chopped

1/2 cup chopped onion

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

2 cups water

1/2 teaspoon black pepper

Dash red pepper or hot sauce (Optional)

1 cup chopped fresh baby spinach, uncooked (could use frozen)

2 cups Barilla 3 Cheese All Natural Dry Tortellini

Grated Parmesan cheese ( I add about 1/2 cup of cheese to the soup but you can sprinkle it on top when you serve it, too.)

Combine chicken, broth, carrots, celery, onion, diced tomatoes, water,  black pepper, and red pepper to the pot.  Bring to boil, turn down to medium and cook until carrots and celery are tender. About 15 minutes.  Add spinach and pasta and cook another 10 to 12 minutes or until pasta is done.  Can add Parmesan cheese to the soup or sprinkle on top.  This makes about 10 – 12 servings.  Freezes well and keeps for several days in the fridge. Enjoy!

Note:  You could make this in the crock pot, too. Just cook on low for 6 or 7 hours and high for 4 or 5.  I would add the tortellini in the last hour or so.

Don’t forget to check out these soup recipes:

French Onion Soup
Ham and Black Bean Soup
Ham and Dumplings

© 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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CHEESY BACON SKILLET FRIED TATERS

Cheesy Bacon Skillet Fried Taters - TSLC

Did you know that March 31st is Tater Day?  Yes, “taters” even have their own day! There is nothing better than fried “taters” in the morning for breakfast or just anytime.  I like to add some bacon and cheese to the skillet once in a while and you have a meal. “Taters” are not safe in my home! A big skillet of fried “taters” will disappear as soon as it hits the table around here. Celebrate “ Tater Day” and make this dish for your family and Enjoy!

6 or 7 red potatoes, unpeeled, sliced or cut in chunks (can use any potatoes you like but I usually have about 6 cups of chunky potato pieces)

5 to 6 slices bacon

5 tablespoons bacon drippings

1/2 cup chopped onion (I use green onions)

1 teaspoon salt

1/2 teaspoon black pepper

1 teaspoon minced garlic

1 cup shredded cheddar cheese (can use more and use your favorite cheese)

Fry the bacon until crisp, remove, set aside to drain on paper towels.  Save 5 tablespoons of the bacon drippings in your skillet.  Add potatoes, onion, salt, pepper and garlic. Toss to make sure potatoes are covered with drippings.  Cover your skillet and cook on medium until potato pieces are tender (about 15 minutes). Remove lid and brown your potatoes on high until crispy.  Remove potatoes from stove,  sprinkle cheese on top. (I put the lid back on for a few minutes to melt the cheese)  Crumble the bacon on top of the cheese.  Serve right from the skillet.  Makes about 8 servings.  Happy Tater Day!

Don’t forget to check out these skillet meals:

Cheesy Bacon and Cabbage Skillet

Peach Mango Pork Chops and Rice

Cheesy Pepperoni Pizza Pasta Skillet

© 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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Roasted Beets and Sauteed Beet Greens

TSLCBeets1

This easy beet recipe is like 2 meals in one. You first have the roasted beets and then the delicious sauteed beet greens. I have always enjoyed beets they are a very versatile vegetable from a topping on a salad or a great side dish. This recipe was enough for 2 people, you may double it if need be.

 3 large beets with greens

3 tbsp of Olive Oil

1/2 tsp of garlic powder

1/2 a red onion

1 tsp of honey

chopped nuts (I used pecans)

cooked bacon slices or bacon bits

Cut tops off of beets and thoroughly wash beets, set greens aside. Arrange beets in a glass dish, then coat with olive oil and sprinkle garlic powder over them. Bake beets in a preheated 350 degree oven until you can easily slice beets with a knife. Some will take longer depending on oven, but for 3 large beets it took about an hour. Once beets are done, remove from oven and you will need to remove the skin from the beets. The beets will definitely stain your hands so either wear gloves or be ready for red fingers. While the beets cool, add 2 tbsp of olive oil to a pan, and 1/2 a red onion (you can add more if you love onion). Chop greens down to 2-3 inch pieces and add to pan to cook with onion and olive oil. Once all mixed add in 1 tsp of honey, cover and let cook on medium heat until nice and tender. I put it all together in a bowl and topped with pecans and bacon. Enjoy!

Don’t forget to check out these recipes:

Fresh Mustard and Turnip Greens

Orange Beet Casserole

Baked Chicken with Peaches

© 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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CHEESY BACON AND CABBAGE SKILLET

CheesyBaconCabbageTSLCThis Cheesy Bacon and Cabbage is an easy dish to prepare in a skillet on top of the stove and goes with just about anything.  This is a great side dish to most any meat or I can make a meal of this and cornbread alone. The onions and cream cheese give the cabbage a great flavor and the bacon just tops it off.

3 to 4 slices bacon, cooked and crumbled

1 tablespoon butter

2 tablespoons bacon drippings or oil ( I use the drippings from the bacon in this)

1 small head cabbage, chopped (about 6 cups of chopped cabbage)

1/2 small onion, finely chopped

1/2 teaspoon black pepper

1 teaspoon salt

1 teaspoon minced garlic

1 teaspoon ground mustard

1 (4 ounce) jar pimentos, drained

4 ounces cream cheese, cut into small pieces

few drops hot sauce or pinch or cayenne (Optional)

Cook bacon, drain, crumble and set aside.  Melt butter in a large skillet, add bacon drippings or oil along with your chopped cabbage and onion.  Sprinkle on black pepper, salt, minced garlic and ground mustard.  Cook cabbage until tender and add pimentos, cream cheese and hot sauce.  Cook until cream cheese is melted and stir in crumbled bacon.  Makes six to eight servings.  Enjoy!

Note:  You could use green pepper in place of the pimentos in this dish.

Don’t miss these great skillet recipes:

Fried Cabbage with Sausage

Sweet and Sour Pork Skillet

Spanish Rice and Smoked Sausage

© 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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