Modern Southern Cook

Even though fall does not officially arrive until 4:44 this evening, I have already started to enjoy warm soup on cool evenings. This past Wednesday, the air was cool, the gentle breeze was blowing across the creek as it meandered through the back yard, and it was the perfect time for some comfort food. I knew people would think I was crazy for already eating soup and grilled cheese, but I didn't care. It was time! And oh, am I so glad that I did. The great thing about this version is that you can cook it in a little over a hour and enjoy it or you can allow it to simmer for a few hours, covered, and deepen the flavors even more. The leftovers are great. They definitely do not taste like a reheated meal. So put this recipe in your files and be ready to enjoy it on a cool fall or winter evening. 1 pound Ground Beef 1 Large Yellow Onion, chopped 2 teaspoons Salt 1 1/2 teaspoons Black Pepper 1/2 teaspoon Dried Parsley 14.5 ounces Canned Diced Tomatoes, Unsalted 1 Cu

As the nights begin to get a little cooler and the mornings are filled with fog, here in the South, we begin to welcome Fall. Flowerbeds begin to fill with colorful mums and the anticipation of fall foliage makes me almost giddy. The stands become filled with football fans, tailgating in the parking lots and enjoying the cooler weather. However, one of the biggest signs of the approaching Fall is the sudden jubilation over anything and everything pumpkin. Every year, I take the time to puree and freeze some fresh pumpkin to have for pies and other goodies throughout the year. I like to know that pure pumpkin puree really is pure pumpkin . With this year's Fall approaching, I am down to my last container of pumpkin from last year's harvest. While this is a little disheartening, it also means that a new harvest is on its way! This morning I woke up, inspired to make a warm, tender muffin filled with the flavor of Fall. My house was filled with the aroma of cinnamon, nutme

Who doesn't love meatballs? You can make them with ground pork, chicken, turkey, beef, or even veal. The right recipe will allow for a tender, moist dish. Thrifty cooks know that a meatball recipe allows for a small amount of ground meat to be spread out to feed a crowd. I am not sure why, but it is true. Meatballs can transform a meager pound of meat into a meal for 4-6 people, easy! I have several meatball recipes on my site. Some are for spaghetti, others for sandwiches, while others are for entertaining and football parties. These particular meatballs are great for sandwiches, as a main course, or even for cocktail parties. While rather untraditional, as far as meatballs go, these spicy, barbecued meatballs are delicious and a wonderful departure from the ordinary. FOR THE SAUCE 1/2 Cup Ketchup  2 teaspoons Sugar 1 1/2 Tablespoons Worcestershire Sauce 1 Tablespoon Apple Cider Vinegar 1 teaspoon Red Pepper Flakes 1/2 Cup Minced Onion 1 clove Minced Garlic

Saturday morning breakfasts call for a warm, hearty meal. I love to slow down a little and make a delicious baked good for a weekend treat. While I have tons of muffin recipes I use, I decided to, once again, branch out and create something new. These muffins are dense, tender, slightly sweet and refreshing. The combination of fresh berries with the hint of orange is perfection. Happy weekend! 6 Tablespoons Butter/Margarine, Softened 3/4 Cup Sugar 2 Eggs, Room Temperature 2 1/4 Cup All Purpose Flour 4 teaspoons Baking Powder 1 pinch Salt 1/2 teaspoon Dried Orange Peel 3/4 Cup Milk 1/4 Cup Orange Juice 2 teaspoons Vanilla 1 pint Blueberries 1 Tablespoon Flour Yield: 6 Large Muffins, 12 Regular Muffins, or 24 Mini-Muffins 1. In a large bowl, combine flour, baking powder, salt and dried orange peel. Stir to combine. Set aside. 2. In the bowl of a mixer fitted with the paddle attachment, cream the butter and sugar. Add the eggs, on at a time, and whip

My husband and I love to go camping. On our latest excursion, we visited a small campground where my husband has been camping since he was a small child. This campground is in a really small town where there is nothing to do but sit beside the lake and enjoy the nature surrounding you. However, there is a local dive where the chicken is as legendary and the colonel in Kentucky. This restaurant is really nothing more than a small shack on a back road. Honestly, if I had not been with my husband and his parents the first time I went there, I would not have gone in. There are paper menus on the wall, on-again-off-again air conditioning, and very limited hours of operation. Despite all these seemingly negative aspects, the line wraps around the building on Saturday nights. So why do people come to a place where the bread consists of a hamburger bun, the only option to order is chicken, and the drinks come in a jug to share with the table? Well, the answer is very simple. This loca