This Week in the Charming South Kitchen

Eggs and Corningware

Yes, Fall has officially begun because we are now passed Labor Day!  Do you still wear white?  Just curious!?

Well, I’m definitely cranking out some warmer meals this week. The only thing that has been different about the Atlanta weather for the past week is we’ve had a lot more rain. I love the big storm clouds.  I don’t love the fact that the storms seems to come during my boys’ nap time.  They aren’t fans of constant thunder!  Oh, well, I will train them right!

Pot Roast with potatoes, carrots, and onions

Beef Tips over Basmati

Chili (from a friend through a freezer meal exchange that I will be sharing) and cornbread

Fish tacos and cole slaw

Homemade Cheeseburger Helper – will share with you my adapted recipe

Baked Potato Bar

Baked Ravioli and Homemade French Bread

And i’m baking some soft batch cookies with fall candies.  Can’t wait to show you finished product!  And share them with a mom who is about to have another baby!

What are you cooking this week?

Vanilla Lime Pound Cake

Vanilla Lime Pound Cake

For this week’s edition of Sundays in the South, I am featuring I recipe I finished up this morning.

I am definitely from the South.  And if there is any dessert that is commonplace in the South, especially the Deep South, it is pound cake.  Unfortunately, pound cake might rank right up there in my just-never-asked-for-desserts.  Unless you are this one particular pound cake found at a tiny bakery in a tiny town off I-40 in North Carolina.

Ketchie Creek Bakery serves an amazing Five Flavor Pound Cake with a rich and smooth buttercream which I would take over most any dessert in the world.  You get a huge piece and need to split it with about 4 friends, but man, it just melts in your mouth.

But, this pound cake features two of those flavors…lime and vanilla.  I made it today for our family reunion and my Dad’s comment “Its dense and moist.”  Exactly what a pound cake should be.

I tweaked How Sweet Eats recipe of this – I thought it was too lime-y, so the recipe you see below makes that adjustment.  Also, I didn’t have a vanilla bean, so I upped the amount of vanilla.  The end result was still tangy and smooth.


Vanilla Lime Pound Cake
Recipe type: Dessert
Cuisine: Pound Cake
Prep time: 
Cook time: 
Total time: 
Serves: 8-10
Tart and warm...a Southern vanilla lime pound cake
  • 1½ cup all-purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon kosher salt
  • ¾ cup white sugar
  • 1½ sticks unsalted butter
  • 3 eggs
  • 3 T whole milk
  • 1½ T REAL vanilla extract or paste (don't use imitation as this is a huge taste of your pound cake)
  • 1 T lime zest
  • ¼ cup lime juice
  • For the glaze:
  • 1 tsp vanilla
  • 1 T heavy whipping cream
  • ¾ cup powdered sugar
  • juice of two limes
  1. Preheat oven to 350.
  2. Put parchment paper in a loaf pan and spray with cooking spray.
  3. Mix dry ingredients. Sugar in this recipe is a dry ingredient. Reminds me to always read directions before starting a new dish.
  4. Mix wet ingredients and combine with dry.
  5. Bake for about 60 minutes or until done.
  6. Let the cake cool.
  7. Mix the glaze, adjusting the sugar and lime juice to your consistency liking. Drizzle on top of the cake.
  8. Slixe, share, and enjoy.


Pumpkin Butter Whole Wheat Millet Muffins

Pumpkin Butter Muffins

Fall – I think for a lot of us kitchen people its one of our favorite seasons.  Pumpkin.  Cinnamon.  Sweet Potatoes.  Apples.

But, I don’t think I had ever experienced a Fall season until I moved to North Carolina in 2000.  See, I grew up in central Florida.  The only two seasons we had were Summer and Christmas Day (and some years we only had one season).  I loved it.  I was close to Disney World though I only remember going in high school and college when I would do Night of Joy with the youth groups.  I was close to the beach (though we had a pool, so my Dad couldn’t figure out why we needed to spend money going to the beach).

But, I remember moving to Wake Forest, North Carolina to start seminary right before a huge snow storm – rethinking the whole moving north thing.  But, then fall came around at the start of my second semester.  I adored the sound the leaves made as I walked through them on my way to class.  I loved wearing jackets with my jeans (even though I would sport some flipflops usually).  I loved sitting down with a warm cup of chai or steamed milk or hot chocolate to study out on the lawn.  The bright blue Fall sky against the browns and yellows and reds of the leaves.  Gorgeous.


And of course, Fall brings pumpkin!  I could eat pumpkin goodies year round, but yesterday when I stepped outside for an early morning out, and felt the slightly cooler Atlanta air, I knew I was ready for Fall.  So, I whipped up these pumpkin butter muffins for my mister.  They were a winner. (This recipe was inspired by Joy the Baker)

Pumpkin Butter Whole Wheat Millet Muffins
Recipe type: Muffins
Cuisine: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 10
Hearty and healthy muffins, of course with some chocolate. Perfect for Fall mornings or evenings!
  • ½ cup vegetable oil
  • ¾ cup packed light brown sugar
  • 2 eggs
  • 1 jar (10 oz) pumpkin butter (I used Trader Joe's)
  • 2 tsp vanilla extract
  • 1¾ cup whole wheat flour
  • ½ tsp salt
  • 1 tsp baking soda
  • ½ cup dry millet (I found in bulk aisle at Whole Foods)
  • ¾ cup mini semi-sweet chocolate chips
  • ¼ cup milk
  • juice of ½ lemon
  1. Preheat oven to 350
  2. Grease or line 10 muffin cups
  3. Mix wet ingredients (up through vanilla)
  4. Combine dry and add to the wet mixture
  5. Mix the milk and the lemon juice then add to muffin mixture.
  6. Fold in chocolate chips.
  7. Spoon into muffins tins.
  8. Bake for about 19 minutes or until muffins are done.
  9. Cool and eat. My husband ate one topped w some raw honey this morning.

Simple Summer Squash Salad

Simple Summer Squash Salad

Summer food should be pretty.  The sun is shining.  The gardens are bursting with fragrant herbs and brightly hued fruits the way God imagined and created them.

While I didn’t grow the items found in this summer salad, I did buy them at the Whole Foods in Buckhead (a delightful shopping, eating, and living area of Atlanta).  This Whole Foods takes the cake on any one I’ve been in.  The produce alone would be reason to keep coming back to it again and again.  I remember the first time I took our older son in there.  He exclaimed “watermelon” while looking at the sample containter of beautiful red, completely juicy, delicious watermelon.  (And that was the first time he had said it!)


And another favorite thing I love about this salad is the dressing.  I do love to make my own, but when you’ve found a simple summer vinaigrette such as this one: Brianna’s Real French – why waste the time in making my own?  It is slightly tangy and fragrant and rests lightly on any food you put it on (this salad and our pink grapefruit salad are our two favorites).  And if you want to know where to get the delicious Yard Blend that I use in this side dish, contact my friend Jayme over at Holly and Flora.

So, without further ado – here is a perfectly simple summer side dish that would be a great accompaniement to your next light summer affair.  Get some crusty bread, cheese, wine, berries, and this – night well made.

This recipe was inspired by Laura’s.

Simple Summer Squash Salad
Recipe type: Vegetable
Cuisine: American
Prep time: 
Total time: 
Serves: 2-3
Simple summer squash in a light vinaigrette with salty, smooth goat cheese
  • 2 yellow summer squash, sliced in ribbons
  • 1 zucchini, sliced in ribbons
  • 2-3 T Brianna's Real French Vinaigrette
  • pinch of salt and pepper
  • ½ tsp of Holly & Flora's Yard Blend
  • 2 T crumbled goat cheese
  1. To slice ribbons in your vegetables, I used the side of my box grater with the long grating option.
  2. Toss your sliced vegetables in everything but the goat cheese. Let marinate for about 20 minutes
  3. Crumble the goat cheese on top before serving.



Eat This: Italian Sweet Pepper Quiche

posted in: food, Uncategorized | 0

Italian Sweet Pepper Quiche

In Wake Forest, North Carolina, a place I called home for 3.5 years in my twenties, sits a well-known favorite of the Olde English Tea Room.  As you walk in the door, you are greeted with the fragrance of enough tea to make any tea-lover happy.

They had delicious cakes that friends of mine baked in the wee hours of the morning and the slower hours of the afternoon.  Delicious chicken salad and a chicken and rice soup that I ate almost exclusively.  And they had quiches.

I never tried theirs because I didn’t know what I was missing.  I didn’t start eating quiche until a few years ago.  Maybe its because I thought it wasn’t filling or was too dainty of food – I mean, I love macaroni and cheese and a good steak or burger.  But, now I know better.

chopped sweet peppers

I created this quiche because of the presence of these sweet little peppers that were on sale at my grocery store.  Oh goodness.  Their sweetness, after cooking just a bit in some olive oil, tasted divine and simple in the pool of eggs and cream and cheese that they baked in.  I went the simple route and used a store bought pie dough for the crust – but do what your heart – and your counter space limitation – tell you to do.  Maybe you have a pie crust recipe from your grandmother that you use all that time – then by all means use it.


Italian Sweet Pepper Quiche
Recipe type: Breakfast
Cuisine: Eggs
Prep time: 
Cook time: 
Total time: 
Serves: 6
Deliciously rich and sweet quiche perfect for any time of the day
  • 1 unbaked pie crust
  • 1 cup shredded Italian cheese (I use a 5 cheese blend)
  • 1 cup heavy cream
  • 6 eggs (I use all natural Great Day Farm eggs)
  • 7 sweet mini peppers, chopped, seeded
  • olive oil
  • ½ tsp dried basil
  • ½ tsp dried oregano
  • salt and pepper to taste
  1. Bake the pie crust for about 15 minutes in a 375 degree oven. Remove from oven and allow to cool for a few minutes.
  2. Chop the peppers and sauté until just soft in evoo. Season with salt and pepper.
  3. In a bowl, mix the eggs, cream, spices, and half of the cheese.
  4. When your pie crust is cooled, layer the rest of the cheese in the bottom.
  5. Then top the cheese with the peppers.
  6. Then dump in the egg mixture. If you are using a deep dish you will be able to fit all the mixture. If you aren't then you'll have a little left (just scramble it up in a pan and have a breakfast 1 and 2).
  7. Bake on a baking sheet for about 45 minutes or until no longer jiggly in the center of the quiche.
  8. Serve with a simple green salad or some fruit and a muffin.

Eat This: Caesar Green Beans

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Caesar Green Beans

One of my favorite things in the world of food is Caesar dressing.  The tanginess and saltiness and creaminess just makes me salivate and want to dip everything I have in front of me – bread, croutons, crackers, vegetables, meat, salad (of course), in it.  Just dump the contents of the bottle in a large bowl and let me dig in!  I wanted to liven up some frozen green beans and thought this would be the perfect side dish.  I could have easily eaten the whole dish!

Caesar Green Beans
Recipe type: Side Dish
Cuisine: Vegetables
Prep time: 
Cook time: 
Total time: 
Serves: 3-4
Green beans with a delicious sauce
  • 1 bag frozen whole green beans
  • 1 T unsalted butter
  • 2 T Caesar salad dressing
  • s/p to taste
  • 1 T sliced toasted almonds
  • 2 T freshly grated parmesan cheese
  1. Cook green beans according to directions package.
  2. Drain.
  3. In a pan, melt the butter. Stir in the dressing and green beans until all combined.
  4. Season with salt and pepper.
  5. Top with almonds and cheese.
  6. Devour.

Eat This: Banana Pancake Oats

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banana pancake oats

This breakfast reminds of two of my favorite morning meals.  Pancakes at Guglhupf in Durham, NC.  And oats in the Bay Area of California with my Dad.  Let me tell you about them.

There is a little bakery/café in the central part of Durham that I still crave their pancakes.  Ask my husband: they serve the best most amazing, perfect textured pancakes EVER.  I wish I could get their recipe.  The pancake plate comes with apples, butter, and syrup.  At most restaurants, I have to ask my server for my syrup because the pancakes just need help.  I rarely have ever used all the syrup at Guglhupf.  They don’t need any more.  I can devour the plate and be completely satisfied by the rich goodness that I inhale on my fork.  Then I want to go home and recreate them – but have yet been able to.  My husband is sitting here beside me making up an ode de Guglhupf.  Funny man I live life with.

The Bay Area of California.  With so much going on – its a place I’ve only been to once but would love to explore more of – and most directly north of there in the wine country of Napa.  But as I look at pictures of the Bridge and the Bay, it pulls me and calls me to travel there to explore all of its goodness.  One such goodness is the breakfast I had. I don’t remember where we went, but the oats were amazing.  This was really before I started eating oats on a regular basis.  I grew up a Life Cereal girl.  A whole tray of goodies came out with a big steaming bowl of oats.  Bananas, raisins, syrup, brown sugar, all to create your own bowl of goodness.  I thought to myself oatmeal could be fun!

Well, thinking about these two delicious breakfasts helped me create this mornings bowl of oats.  Oats are a healthy and inexpensive way to feed your whole family in the morning.  This recipe serve 2.5 (Eli doesn’t eat quite a whole bowl yet.)

Banana Pancake Oats
Recipe type: Breakast
Cuisine: Oats
Prep time: 
Cook time: 
Total time: 
Serves: 3
Banans, brown sugar, oats, and syrup - yummy concoction for breakfast
  • 1⅓ cup whole oats
  • 1⅓ whole milk
  • ¼ cup water
  • pinch of kosher salt
  • 2 T brown sugar
  • 1 tsp cinnamon sugar
  • ½ banana, pureed
  • 1 banana
  • Maple Syrup
  • Chopped pecans, optional
  1. In a medium sauce pan, bring the oats, milk, and water to a boil and let cook until done.
  2. Halfway through cooking, add in the salt, cinnamon sugar, brown sugar, and pureed banana.
  3. When done, spoon into bowls, top with sliced bananas and maple syrup. If desired, add chopped nuts.


Eat This: Baked Pizza Chicken

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baked pizza chicken

Garlic.  Tomato.  Cheese.  Crust.  Italian Sausage.  Onions.  Gooey-stringy.  Texture.  Taste.  Comfort.

All of the above give you a snapshot into why I love pizza.  What I don’t love about pizza: the way it makes me feel.  I can’t eat it as much anymore and I will save the rarities for grace pizza.

I still love the flavors of pizza so I want to incorporate those flavors into a more healthy dish for my family.  This was gobbled up by my men and me one evening for dinner.

Baked Pizza Chicken
Recipe type: Dinner
Cuisine: Chicken
Prep time: 
Cook time: 
Total time: 
Serves: 4
An easy baked chicken dish with all the flavors of pizza.
  • 2 boneless skinless chicken breasts
  • 10 slices pepperoni
  • ½ cup full fat ricotta cheese
  • 1 cup pizza sauce
  • 1 cup Italian cheese
  • 1 T Italian seasonings
  • 8 oz angel hair pasta
  1. In an oven-safe dish, spray or grease the bottom.
  2. Place your chicken in it.
  3. Season both sides of your chicken with salt and pepper and italan seasonings.
  4. Smear ricotta cheese over both pieces of chicken.
  5. Layer the pepperoni over the top of the ricotta cheese.
  6. Pour the pizza sauce over the top of the entire dish.
  7. Top with the Italian cheese.
  8. Bake at 350 for 35 minutes or until chicken is done (will depend on how thick your chicken breasts are).
  9. In the meantime, cook angel hair (or any other pasta) according to package directions.
  10. When chicken is done, slice on the diagonal and layer on top of the noodles.
  11. Serve with salad or garlic bread.

Eat This: Spicy 3 Cheese Macaroni and Cheese

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3 cheese mac

Macaroni and Cheese will live on in my taste buds as one of the best foods in the world.  Blue box or baked – if there is mac and cheese at a table, you can assure yourself that I will have some on my plate.

So, looking through my pantry and fridge this afternoon, I made up this one to take to community group tonight.  Enjoy it – and long live macaroni and cheese!

Spicy 3 Cheese Mac
Recipe type: Main Dish
Cuisine: Comfort, Pasta
Prep time: 
Cook time: 
Total time: 
Serves: 6
Creamy macaroni and cheese sure to please
  • 8 oz elbow macaroni
  • 6 T unsalted butter
  • 3 T flour
  • 2 cups whole milk
  • 1 block cream cheese
  • 2 cups shredded cheddar cheese
  • 1 T stone ground mustard
  • kosher salt
  • pepper
  • ½ cup uncooked oats or wheat bread crumbs,
  • ¼ tsp sage
  • ¼ tsp oregano
  • ¾ cup Italian cheese blend
  • 2 T butter, chopped
  1. Bring water to boil for pasta - include olive oil and salt to flavor water. Cook until done - about 8 minutes.
  2. In another pan, heat butter until melted. Add in flour and stir until combined about 2 minutes. Add in milk and bring to a boil.
  3. Stir in cream cheese and cheddar cheese and mustard. Then add in cooked pasta.
  4. Place in greased casserole.
  5. Top with Italian cheese.
  6. Top with oats (crushed in food processor) and seasonings.
  7. Dot with butter.
  8. Cook uncovered at 350 for 15-20 minutes or until brown and melted gooeyness.

Eat This: Salted Caramel Chocolate Chip Oatmeal Mini Cups

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Salted Caramel Chocolate Chip Oatmeal Mini Cups

Every time I open my fridge, I see this bowl of Brown Eyed Baker’s salted caramel sauce staring me in the face.  Its like its begging me to make something with it, or just dig in with a spoon.  That’s what spoons are good for, right?  Eating caramel!

While I was visiting a local bakery on Friday (interview and photos coming soon), I was inspired to use it in a different way.  That different way came about in my kitchen today.  Husband ate them – right out of the oven, before the caramel even had time to set!  They are that good.

Here are two important criteria to remember when baking these: quality contents produce quality baked goods.  The two stars of these mini cups are the salted caramel and the chocolate.  I used a Dutch bittersweet chocolate for some of the chocolate in these cups and then the homemade salted caramel.  Taste matters when baking – not just precision!

Salted Caramel Chocolate Chip Oatmeal Mini Cups
Recipe type: Cookie
Cuisine: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 24
Caramel and chocolate - any complaints?
  • 1 cup packed light brown sugar
  • 1 stick unsalted butter, softened
  • 1 egg
  • 1 tsp vanilla extract
  • 1¼ cup all-purpose flour
  • 1 tsp baking soda
  • 1 tsp sea salt
  • ½ cup whole oats
  • 2 oz semi-sweet chocolate chips
  • 3 oz bittersweet chocolate (I used Droste Dutch chocolate)
  • Salted caramel sauce (I use the one on Brown Eyed Baker)
  1. Cream butter and sugar. Add egg and vanilla. Cream until smooth. Add dry ingredients then fold in chocolate and oats.
  2. Fill mini baking cups with one scoop - about 24-36 cookies.
  3. Bake at 350 for 12-14 minutes.
  4. When you take them out immediately mash down the top to form a little holder for the caramel.
  5. Add a half teaspoon to the top. It will melt and then harden up as cookie cools.
  6. Enjoy with a tall glass of milk and a good book. Share if possible.