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Starred Recipes

3 Stars - A Family Favorite
2 Stars - Really Good, Will Make Again
1 Star - Good Recipe, Probably Won't Make Again

November 30, 2011

75 Recipes!

One of my goals for November was to get 75 recipes on this new cooking blog. 
I've got 74 so feel like I've done pretty well!

I just wanted to say thank you for your following along and sharing when you've tried a recipe.
It's always great to hear if you liked it, and how you modified it.

My goal with Y'all Come Eat is to have a place for all my recipes.
It'll be easier for me to find the ingredients list when I need it, and will give me suggestions for those many nights when I can't think what in the world to cook!

Thanks also for your recipe suggestions!
I've got a huge pile of recipes I want to get to, so give me a little time and I'll get there.

Happy Cooking!

Wild Rice and Mushroom Pilaf

Real Simple's
Wild Rice and Mushroom Pilaf

I found this recipe in the December 2011 edition of Real Simple magazine and decided to try it out for my mushroom lover (Brennan).

It was very easy to make and made a nice change to regular rice as a side dish.

I used Uncle Ben's wild rice.
Cook the rice according to the directions on the box.
Melt butter in a frying pan and cook mixed mushrooms (I used cremini) for 7 minutes.
Add dry white wine (or chicken stock) and cook an additional 4 minutes.
Toss with the rice, sprinkle with chives (optional) and serve.

Double click to print as a 5x7 recipe card.


Linguine with Scallops and Peas

Real Simple's
Linguine with Scallops and Peas

I found this recipe in the September 2011 edition of Real Simple magazine and I modified it for our tastes. 

You can add Panko bread crumbs, cooked with butter and lemon zest to the top if you like.
I think it sounds like a delicious addition, but I have two who don't care for Panko so I omitted this step.

Cook linguine in salted water, adding frozen peas during the last 2 minutes of cooking.
Drain, reserving some of the pasta liquid.

Thaw (if necessary) bay scallops (which I had on hand) or sea scallops and pat dry.
Sear on both sides in melted butter and toss together with the pasta and peas.

Double click to print as a 5x7 recipe card.


November 28, 2011

Turkey Noodle Soup

Turkey Noodle Soup

I saw these frozen egg noodles at the grocery store last week and knew they would be perfect for soup.
I usually use regular packaged egg noodles when I make soup, so wanted to try these frozen, thicker noodles.

We had leftover turkey from Thanksgiving so I made this soup.

I cleaned and chopped carrots and celery and cook them in chicken broth until they were tender.
Then I brought the soup to a boil and added the noodles, cooking for 10 minutes on medium.
Then I added the shredded/pinched up leftover turkey and let the soup simmer for 10 minutes.

I served it with leftover rolls and side dishes.
It was fantastic!  The noodles were a great alternative.

Double click to print as a 5x7 recipe card.

Leftovers are Great!

Cornbread Dressing

Cornbread Dressing

I absolutely love cornbread dressing and don't know why I only make it around Thanksgiving and Christmas. 
I could eat it every week. 
This recipe is modified from my Mom's recipe, my mother-in-law's recipe, and my grandmother's. 
Everyone in the south has their own way of making cornbread dressing.

I like mine simple and sage-y.

After you make 2 rounds of cornbread following the cornmeal package directions, you crumble it into a large bowl.  I use Martha White buttermilk cornmeal.

Then chop 5 boiled eggs and add them to the cornbread.

Saute 3 chopped celery stalks in a little olive oil until tender, about 5 minutes. 
Add to the cornbread and eggs.

Add sage and mix together.
Pour into a large baking dish and pour broth over, mixing well.

Dressing should be soupy.

Sprinkle a little more sage on top and cook at 350 for 1 hour.

Cornbread will be moist and delicious!

Double click to print as a 5x7 recipe card.

Happy Holidays!

Sesame Rice Salad with Scallops

Sesame Rice Salad with Scallops

This recipe is based on a Southern Living recipe from October 2009.
It can be made with 1 lb scallops or shrimp, or 3 cups of cooked chopped chicken.
Last week I made it with scallops.

The boys were doing homework and getting their costumes ready for their plays while I was cooking. 
Thomas suddenly got so excited because he said it smelled exactly like the lettuce wraps from P.F. Changs. 
We love the lettuce wraps.  Maybe my favorite dish ever. 
I was really excited that the rice tasted almost identical!

The original recipe called for using Uncle Ben's packaged rice, which I hadn't used before. 
It's awesome and I'll definitely use it again! 
Only takes 90 seconds to microwave and it's delicious!

The recipe also called for sesame oil and sweet chili sauce which I had on hand. 
These two items can be found in any grocery store though. 
By the way - sesame oil needs to be stored in the refrigerator once opened.

I seared the thawed scallops in a frying pan for 7 minutes, turning them once.
I cooked the rice according to the package directions.
In a small bowl I whisked the zest from a lime with the lime juice, a little salt, sesame oil, cilantro, and 1/4 c sweet chili sauce. 
I tossed the sauce with the rice and was ready to layer the salad for dinner.

Chopped lettuce on the bottom, then rice, then scallops (or shrimp or chicken).
You can top with a little extra cilantro, toasted sesame seeds, or green onions.

This dish was a hit last night, although I will cut back the sweet chili sauce just slightly next time.
I thought it was great but it had a little kick to it.

And I couldn't believe how much the rice tasted like P.F. Chang's!
So good!

Double click to print as a 5x7 recipe card.


(Thai for Bon Apetit!)

Sweet Potato Casserole

Carolyn's Sweet Potato Casserole

This is my mother-in-law's recipe that I've enjoyed for many years.
It's fun to marry into a family with their own holiday traditions and recipes!
This is one of my favorites and it's always a crowd-pleaser.

Sweet potatoes, sugar, margarine, spices, and vanilla are combined and cooked for 30 minutes.
Then mini marshmallows are sprinkled on top and cooked for another 5 minutes.

Serve warm!

I served this dish at Thanksgiving and may have left it in a minute too long, but it didn't seem to matter.  The potatoes completely disappeared!

Double click to print as a 5x7 recipe card.

Happy Holidays!

White Rotel Dip

Deep South Dish White Rotel Dip

I saw this recipe on Deep South Dish and decided to try it out for Thanksgiving.
It was a huge hit.  I think David ate 5 helpings.
I made it again last night to take to a friend's house.
Everyone loved it.

So, this is a pretty easy, no-brainer recipe if you need a hearty dip!

Brown sausage (I used Jimmy Dean Hot) and drain.
In a large bowl microwave 2 packages of cream cheese.
Stir in 2 cans of undrained Rotel tomatoes/peppers and microwave again.
Stir in sausage and Monterey Jack cheese and microwave again.

Transfer dip to a small crock pot and let heat up for 15 minutes or so, and it's ready to serve with Tortilla chips.
You can add chopped jalapenos, green chiles, or add horseradish if you'd like.

Double click to print as a 5x7 recipe card.


November 23, 2011

Pecan Tarts

Pride & Prejudice Party
Pecan Tarts

This is my third recipe to share from my Pride and Prejudice book club get together.
I chose recipes that were typical of Austen's time.

Next up - Pecan Tarts.

Tarts are mentioned in Austen's novels and I had never made them from scratch.
I found this highly reviewed recipe on and decided to attempt it.
It was easy and the tarts were delicious.

The tart crust is made by combining cream cheese, butter, flour and salt.
It's chilled and then the crust is pressed into mini-muffin cups.
This recipe makes 21 tarts.

Then the filling is made by combining a beaten egg with dark brown sugar, melted butter, vanilla extract and pecans.

The tarts are filled and baked at 325* for 25-30 minutes.

After taking my photos I topped them with half maraschino cherries to serve.
They were really yummy.

Double click the recipe card to print as a 5x7 card.

Thank you Jane!

Cranberry Orange Scones

Pride & Prejudice Party
Cranberry Orange Scones

When I hosted my book club to discuss Jane Austen's Pride and Prejudice, I decided to research a few traditional early 19th century recipes to serve my group.

I have already shared the Cucumber Tea Sandwiches that I made.

Next up - Cranberry Orange Scones.

Scones were very popular in the time and are mentioned in a couple of Austen's novels.
I had never made scones and was hoping they would be easy.
Friends gave us a jar of Harry & David's Orange Cranberry marmalade as a hostess gift, so this recipe from was the perfect recipe to serve with the marmalade.
I modified the recipe quite a bit.  Here's what I did:

Dry ingredients are sifted together, and then butter (not margarine) is cut in until it resembles coarse crumbs.  Stir in buttermilk and knead 8 times.

Divide dough in half and pat each half into an 8-inch circle on a floured surface.

Cut each circle into 8 wedges and cook at 400* for 16 minutes or until lightly browned.

Not bad for my first attempt!

These are so soft and delicious.

And great with the marmalade or by themselves.

I had leftover fresh cranberries, so I decorated a candle for the centerpiece.

Double click to print as a 5x7 recipe card.

Happy Eating!

Cucumber Tea Sandwiches

Pride & Prejudice Party
Cucumber Tea Sandwiches

I hosted my Book Club to discuss Pride and Prejudice by Jane Austen this month.
You can read about the party here.

I decided to serve typical food of the times, and ones that Austen mentions in her novels.
Research was not easy, but I came up with 3 new recipes that I want to share.

First up - Cucumber Tea Sandwiches.

These were delicious and easy to make, once I figured out how to use my mandoline.
If you don't have a mandoline, you can just slice the cucumbers the old-fashioned way very thin.
This inexpensive one made this recipe really easy though.

I used packaged small thinly-sliced party bread for tea sandwiches.
Layered with a cream cheese blend, cucumbers, and dill.

Delicate and delicious!

Double click the recipe to print as a 5x7 recipe card.


November 19, 2011

Pitas and Hummus

Pitas and Hummus

Last night I went to a friend's house to watch Breakfast at Tiffany's with a group.
We had a fantastic night!  Catching up, snacking, and enjoying the movie on the projection screen.

David and I attended a get-together beforehand and I volunteered all day so I was not sure what I was going to do for a snack to take to the party.

I decided to pick up pitas and hummus with the idea of baking the pitas when I got to the movie party.
Well, we didn't even bother to bake them. 
Just sliced them up and served with the delicious flavored hummus.
It was a great compliment to the other appetizers we had available.
I even saw this dish at party #1 last night!

Hardly a "recipe" but here is the recipe card that you can double click and print as a 5x7 card.

Non-Stressful Cooking is Great!

Super Easy Glazed Rum Cake

Easy Glazed Rum Cake

Last night we had two get-togethers and I volunteered at the school all day.
I wasn't sure when I was going to make a dish to take to each, so I chose two easy "recipes" that were delicious, but didn't add any stress to my day.

To the first wine and appetizers get-together I was asked to bring something sweet.
So I picked up a rum cake at the grocery store and made my own glaze.

The glaze is easy - you boil sugar, water, and butter for 5 minutes.
Remove from heat and stir in rum.

I drizzled it over the cake in the package and let it sit about an hour.
Then I sliced it so it would be easy for people at the party to pick up.
Plus, I wanted to give a couple of slices to the boys before we left (sans glaze, of course).

I make a real Rum Cake at the holidays and it's delicious.
But this one was perfect for an evening with friends on a day when I couldn't bake.

Double click to print as a 5x7 recipe card.


November 17, 2011

Broth-Based Vegetable Soup

Broth-Based Vegetable Soup

This soup is a variation on the famous Weight Watcher's "0 Point Soup".
I like to have soup on hand to eat before meals or during the day.
It's very fast to whip up a large batch.
Then I put servings in small glass Tupperware bowls so all I have to do is heat an individual serving when I'm ready. 

This soup is loaded with fresh vegetables and is delicious.

You can use any combination of vegetables that you like.
I tend to use carrots, celery, red peppers, zucchini, green cabbage, broccoli, cauliflower, and spinach.

Bring to a boil then simmer for 10 minutes and it's ready.
Season with fresh herbs like parsley, thyme, and rosemary along with salt & pepper.

Double click to print as a 5x7 recipe card.

Eat Your Veggies!