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ITALIAN CHICKEN, PEPPERS AND PASTA SKILLET

Italian Chicken, Peppers and Pasta Skillet (2) - Copy - CopyThis recipe for Italian Chicken, Peppers and Pasta is easy and makes a quick meal.  This keeps well in the fridge and is good leftover, too.  Just reheat in the microwave or on the stove.

1 pound boneless, skinless chicken cut into bite-sized pieces (you can use whatever pieces you like)

3 tablespoons olive oil or cooking oil

4 tablespoons butter or 1/2 stick or 1/4 cup

2 cloves of garlic, peeled and mashed.

1 small onion, coarsely chopped

1 large green pepper, coarsely chopped (can use orange or red or a combination of all three)

1 (14.5 ounce) can diced tomatoes, undrained

1 (14.5 ounce) can chicken broth

1 teaspoon salt

1/2 teaspoon black pepper

1 teaspoon oregano

1/2 teaspoon cumin

hot sauce or pinch of cayenne, optional

1 1/2 cups mini penne pasta, uncooked or pasta of your choice

1/2 to 1 cup shredded parmesan cheese

Fresh parsley for garnish, optional

Melt butter in a large skillet with olive oil.  Brown chicken pieces along with garlic, onion and peppers.  Add the diced tomatoes, chicken broth, salt, black pepper, oregano, cumin and cayenne. Cook on medium to low heat for 20 minutes, uncovered.  Stir a couple times during cooking.  Add the pasta, cover and cook 10 more minutes or until pasta is done.  Remove from heat and sprinkle on parmesan cheese and parsley.  Makes 6 to 8 servings. Enjoy!

Italian Chicken, Peppers and Pasta Skillet - Copy - Copy

Don’t forget to check out these great skillet meals, too:

Beans and Franks with a Twist

Cabbage, Bacon and Potato Skillet

Sweet and Sour Pork Skillet

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 22,000 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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EASY ORANGE BUNDT CAKE

Easy Orange CakeCake is one of my favorite things in this world.  I love it! I could eat cake every meal.  This cake will quickly become one of your “go to” recipes especially if you like anything orange flavored.  It is so easy to make using a mix and keeps well in a cool place for several days. It is a great cake to take to the office or on a picnic or anywhere you need a recipe your friends and family will love.  I have not tried freezing it but see no reason why you couldn’t.

Cake:

1 (15.25 ounce) box Pillsbury Traditional Yellow Cake Mix

1 (3.5 ounce) box French Vanilla Instant Pudding and Pie Filling

3 eggs

1 1/4 cups fresh or regular orange juice from carton

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

1 teaspoon orange or vanilla extract

1 tablespoon orange zest

Combine cake mix, pudding mix, eggs, orange juice, butter and extract and mix on medium with mixer.  Fold in orange zest and mix with spoon. Batter will be thick.  Spray a 10 inch bundt pan with cooking spray generously.  Bake in preheated 350 degree oven for 45 to 50 minutes until center is done when tested.  Cool about 10 minutes in pan. Remove and let cool completely. Add frosting or glaze recipe below.   Makes 1 cake.

Glaze:

3/4 cup powdered sugar

3 tablespoons milk

1 to 2 tablespoons orange zest

Whisk together ingredients and drizzle over cooled cake.

Note:  You could also frost this cake with my cream cheese frosting recipe and add the orange zest to the frosting or use any frosting you like on this cake. This is the only way I make this cake because we like the recipe the way it is posted above. You could make it in a 9 x 13 pan if you like.

Enjoy!

Easy Orange Bundt Cake - TSLC2 - Copy

You might like to check out these great cake recipes, too:

Kentucky Butter Cake with Rum Sauce
Lemony Chess Cake
Mandarin Orange Cake or Pig Pickin Cake
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 22,000 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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A VISIT FROM TASTE OF THE SOUTH MAGAZINE!

We wanted to write a post and let our fans in on a little secret we have been keeping since January.  The good people from Taste of the South Magazine out of Birmingham, Alabama made a visit to Kentucky and guess who is in the May/June issue coming out this month?  If you guessed The Southern Lady, Judy Yeager, you would be right! 

The photo below is the crew that joined us that day.  From left to right:  Anne Parker Walkup, my daughter, Brooke Bell, Editor, Taste of the South Magazine, Jim Bathie, Photographer behind Brooke, Brian Hart Hoffman, President/CCO of Hoffman Media,  Judy Yeager, Southern Lady, Leigh Harper Walkup, my daughter.

IMG_1016 - CopyWe all had a lovely visit.  The Taste of the South people were so much fun and made us all feel as if we had known each other forever.  We discussed recipes, cookbooks, food and the magazine article called “Dishing with The Southern Lady Cooks”.   My daughter, Anne, was taking pictures at the same time they were getting photographs.  I have to admit I was nervous at first but we got the photos over with as soon as they arrived and just enjoyed visiting.  We loved finding out that my girls are twins and Brian is a twin, too!

Check out all the excitement taking place in the kitchen during the photos!

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We recently received our issues and are so pleased with the article.  We made Brooke, Brian and Jim some of my Kentucky Bourbon Balls and my Honey Bun Cake.  As proper Southerners they returned the tin I gave them the bourbon balls in filled with a wonderful Pound Cake!  Thank you so much Taste of the South!  We really enjoyed the cake and meeting each of you and sharing time together.  You are always welcome in Kentucky!

Please check your local stores on April 21st. for Taste of the South Magazine or order online from their site. The May/June 2015 issue celebrates all things barbecue and delicious sides with Blue-Ribbon Pie recipes you will love.  We hope you will enjoy “Dishing with The Southern Lady Cooks”, too.

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Be sure to check out Taste of the South Facebook page, Taste of the South on Twitter, Taste of the South Website. Taste of the South on Pinterest, and Taste of the South on Instagram.  We hope you enjoy the article on me in this issue and check out this great publication for some wonderful Southern recipes.

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 22,000 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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GARLIC BENEFITS, USES AND COOKING

My Project 257-001“Tomatoes and oregano make it Italian; wine and tarragon make it French. Sour cream makes it Russian; lemon and cinnamon make it Greek. Soy sauce makes it Chinese; garlic makes it good.” ~Alice May Brock

April is National Garlic Month and we love garlic in anything!  Garlic is a close relative to the onion, leek, shallot and chive.  It has been used by humans for over 7,000 years for numerous reasons such as human consumption and medicinal purposes.  Garlic can be grown in mild climates year round or in cold climates planted in autumn and harvested before frost. China is the largest producer of garlic today.  Garlic is widely used in cooking for its pungent flavor as a seasoning or condiment.

Garlic has long been the subject of folk beliefs and thought to ward off or guard against demons, vampires and werewolves.

Health Benefits of Garlic:

Cholesterol and triglyceride reduction. lower blood pressure. helps prevent heart disease, anti-inflammatory properties, anti-cancer properties, hardening of the arteries. Research suggests that eating garlic may reduce the risk of having colon, rectal cancer or stomach cancer.

Garlic is believed by some to ward off mosquitoes, treat hair loss and athlete’s foot, soothe psoriasis and treat colds.

Tips on Choosing and Cooking with Garlic:

1.  Microwave garlic cloves for 15 seconds and the skins slip right off!

2.  The smaller you chop or the more you mash garlic cloves, the stronger the flavor.

3.  Put a knife blade against chopped garlic and press down hard for a finer consistency or put in a plastic bag and pound it with a meat mallet.

4.  Choose garlic bulbs that are firm to the touch when buying in the grocery.

5.  You can buy peeled or minced garlic in oil in the store but to get the best flavor in cooking always use fresh garlic.

6.  Do not refrigerate fresh, unpeeled garlic bulbs but store in a cool, dry place.

7.  Garlic bulbs should keep from 3 to 4 months.

8.  One clove of garlic has 4 calories.

9.  One medium garlic clove is equal to one teaspoon of minced garlic or one-fourth teaspoon of garlic powder.

10.Baking soda or lemon juice will remove the smell of garlic from your hands.

The recipe below is a great way to use garlic!

Roasted Garlic Brussels Sprouts - TSLC - Copy

Roasted Garlic Brussels Sprouts

1 lb fresh or frozen brussels sprouts, trimmed

4 cloves of garlic, peeled and mashed

4 tablespoons olive oil

2 tablespoons melted butter, Optional

1/4 teaspoon black pepper

1 teaspoon Kosher or regular salt

Pinch of cayenne or dash or hot sauce, Optional

Whisk together the garlic,  olive oil, butter, black pepper, salt and hot sauce.  Place brussels sprouts in a bowl and toss with the garlic mixture.  Put sprouts on a baking pan and roast in preheated 400 degree oven for about 30 minutes, turning once.  Makes 4 servings.

Note:  You can add bacon or bacon bits.  You can also sprinkle with fresh shredded parmesan cheese.

Try this healthy little addition to any recipe and Enjoy!

Check out these great articles, too:

A LIST OF TEN INTERESTING FOOD FACTS

I AM A HONEY LOVER!

I’M JUST CRAZY ABOUT NUTS

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 22,000 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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