Category: cook’n with NC goodies
|January 4, 2019||Posted by Wendy Perry under appetizers, butters 'n spreads, cook'n with NC goodies, duke's mayo!, funeral food, honey, Mindless Mutterings from the Teacher's Lounge, Mt. Olive Pickles, party foods, published, wendy's signature recipes|
We all have our personal favorite pimento cheese. I invite you to try mine… with nutty Swiss cheese and the creaminess of whipped cream cheese. I also use North Carolina’s Mt. Olive Pickles Roasted Red Peppers, to keep it local y’all. But if you’re not lucky to have where you live, just substitute!
|December 30, 2018||Posted by Wendy Perry under appetizers, bacon & belly, collards and cabbards, condiments & accompaniments, cook'n with NC goodies, cornbread & hushpuppies, holidays & breaks, Mindless Mutterings from the Teacher's Lounge|
Collard Sandwiches have a long history here in North Carolina. They are so tasty, feature some of our finest foods… and you will be the belle of the ball when you take to potlucks or serve at your own gatherings. Just MAKE SOME. It doesn’t get much easier. Sit some out and watch ’em disappear
|November 14, 2018||Posted by Wendy Perry under barbecue or is it BBQ?, bbq sauces, blueberries, gluten free, honey, Mindless Mutterings from the Teacher's Lounge, Thanksgiving|
It surely is hard to believe it, but Thanksgiving is on our doorstep! There always seems to be some of that bird leftover… and many enjoy eating it with leftover dressing, as is, for days on end, while other are looking for ways to reinvent it. One of my social media clients is a blueberry farm, with all sorts of blueberry goodies (jams, salsa, juice, syrup) and honey too. I’m sharing this recipe that is going out in Creekside Farm’s newsletter this week. You can use fresh or frozen berries, or even mix some blueberry jam with the BBQ sauce instead.
(excused the poor quality pics… these were from long ago!)
So as you prepare your grocery shopping list for the holiday, pick up some blueberries so you can stir together this sauce… really quickly! It’s soooooo good over turkey and pork too.
Gobble! Gobble! Get your turkey ON.
This is a sweet and savory sauce that is great on grilled chicken, pork or fish… or leftover turkey and dressing. It’s simple and quick to make, and can be stored in a jar in the refrigerator for up to about 2 weeks.
- 2 cups fresh or frozen blueberries
- 1 cup favorite thick bbq sauce
- 1/2 cup balsamic vinegar
- several sprigs fresh thyme, or 1 teaspoon dried
- 1/2 cup honey
Put the berries, bbq sauce, vinegar and thyme into heavy bottomed sauce pot. Bring to boil, then reduce heat to slow boil, stirring frequently. Cook until the berries have popped and the sauce has cooked down and thickened. Whisk in honey.
|October 23, 2018||Posted by Wendy Perry under apples, cook & eat nekkid, cook'n with NC goodies, garden goodness, published, salads, slaws and such, sensational sides|
And just like that, it’s fall! A few morns have dang near felt like we went from summer right into winter. Time to fire up those pig cookers around here in North Carolina and gather ’round friends and family.
Each month, I create a couple of recipes for Carolina Country Magazine. The November issue is their annual food issue, so I get to do some extra goodies for that. The issue will hit mailboxes in the next few days and I’ll be back then to share the recipes I did along with my “How To Host A Pig Pick’n” article. Till then, I’ll share one of my others…
Our 2018 NC State Fair has come and gone… and I had fun again judging some of the daily special cooking contests… 3 this year. Something I think about in fall at fair time is candy apples. So I threw together this Candy Apple Slaw recipe… which would be great to serve at a pig pick’n… or just on your supper table! We have dozens of varieties of apples here in North Carolina and some farmers’ markets have rows of them available for tasting before you buy. So visit your local market and find some shiny red apples for this recipe!
Enjoy this Candy Apple Slaw… and be sure you’re subscribed to my Table Scraps newsletter… about to re-launch after being asleep for a while!
This sweet and tangy slaw is a tasty, colorful fall side dish. Enjoy the variety of textures … crispy bits of apple along with the chewy cranberries and toasty nuts.
- 6 cups chopped cabbage
- 4 large red apples, diced, not peeled
- 1 cup dried cranberries
- 1 cup thinly sliced red onions
- 1 teaspoon salt
- 3/4 teaspoon white pepper
- 3/4 teaspoon celery seed
- 1 1/2 cups toasted pecans, divided
- 1 1/2 cups crushed peanut brittle,* opt.
Put cabbage, apples, cranberries, onions, seasonings and half the pecans in a large bowl. Add dressing and stir to coat.
Pour into serving bowl and chill several hours.
At serving time scatter with remaining pecans; scatter optional peanut brittle to add a delightful candy crunch.
*Store bought or your own.
|August 20, 2018||Posted by Wendy Perry under appetizers, cook & eat nekkid, cook'n with NC goodies, garden goodness, grill thrills, honey, sensational sides, watermelon|
As summer wanes, there’s still an abundance of fresh watermelons! So grab yourself one and do some Honey Orange Grilled Watermelon “steaks.” These really do not need a printed recipe…
Just whisk a little OJ into some local honey. Cut the “steaks” in 1/2″ pieces. Place on hot grill and baste, cooking on each side just a couple of minutes to get a light char. That’s it… unless you want to take it up to a “more better” level by scattering with some crunchy Maldon Sea Salt and some freshly ground black pepper! This salt isn’t required but is great to have on hand, and readily available now in many places, so put on your shopping list and add to your pantry.