These crispy Parmesan herb potatoes are packed with flavor and easy to pop in the oven when you’ve got something else cooking on the stove top. Continue reading “Recipe Spotlight: Parmesan Herb Potatoes”
When certain fresh vegetables are not in season, frozen ones are the next best thing – and March just so happens to be National Frozen Food Month. Today, I’m taking this opportunity to share my favorite side dish: Chili-Lime Jalapeno Corn. Continue reading “Wake Up Dinner with Chili-Lime Jalapeno Corn”
Have you ever been in a ground beef rut? I found myself there recently when the ultimate question came up: What’s for dinner? Continue reading “Hearty Hamburger Soup for the Soul”
As many of you know, I had the opportunity to headline a food and style event recently in Centre, Alabama with my good friend, Chad. It’s been one week ago today, and as promised, I’m sharing the recipes served during the event right here on Some Kinda Good. Whether you attended the event or just happened across my food blog, these refreshing grilled desserts, appetizers and warm weather-friendly beverages are tailored for summer entertaining and don’t even require heating up an oven. They’re simple, yet elevated and certainly Some Kinda Good!
Bacon, Lettuce and Fried Green Tomato Sliders
Prep Time: 30 Minutes
- 1 12-Pack of Dinner Rolls, such as King’s Hawaiian
- 1 Package of Spring Mix Lettuce
- 6-8 Slices of Hardwood Smoked Bacon, Cooked Crispy
Spicy Pimento Cheese
- 2 Jalapeno Peppers, seeded and diced
- 1/2 Large Sweet Onion, such as Vidalia, diced
- 2 Cloves Fresh Garlic, minced
- 2 4-oz. Jars of Diced Pimento Peppers, drained
- 1/2 of an 8-oz block of Pepper Jack Cheese, grated
- 1/2 of an 8 oz block of Sharp Cheddar Cheese, grated
- 1/2 of an 8 oz block of Cream Cheese, softened
- 3 – 4 tablespoons of Dukes Mayonnaise
- Salt, Pepper and Old Bay Seasoning to taste
In a medium bowl, blend all ingredients together with a hand mixer. To assemble a slider, spread pimento cheese onto dinner roll. Top with spring mix lettuce, one fried green tomato and crispy bacon.
Fried Green Tomatoes
- 3 Large Green Tomatoes
- ½ cup Cornmeal
- ½ cup Self-Rising Flour
- 2 Teaspoons Old Bay Seasoning
- Kosher Salt and Freshly Ground Black Pepper to taste
- Vegetable Oil + Bacon Grease for frying
Slice tomatoes about ¼ of an inch thick. Place them on a flat surface and season with salt. Transfer the tomatoes to a colander and allow them to drain in the sink for at least 30 minutes. Meanwhile, fill a cast iron skillet or 10-inch frying pan with vegetable oil halfway full and set over medium heat. The oil will be ready for frying when sizzling occurs after gently sprinkled with water. In a small dish, use a fork to combine the cornmeal, flour, Old Bay, salt and pepper. Dredge the tomatoes in the flour mixture on each side. Roll the sides of the tomato in the flour mixture too, to ensure an even coating. Shake off any excess before dropping the tomato slices into the hot oil. Fry the tomato slices until golden brown, turning once during cooking. Remove them from the oil and drain on paper towels.
- 1 whole Pineapple, Cored, Peeled and Diced
- 1 whole Mango, Diced
- 1/2 of a Medium Red Onion, Finely Diced
- 1 whole Jalapeno, Seeded and Diced
- Fresh Cilantro, Chopped
- 1 whole Lime, Juiced
- Dash Kosher Salt
Combine all ingredients together in a mixing bowl. Serve with tortilla chips. This salsa is also refreshing alongside or atop grilled meats such as chicken or fish.
Grilled Pound Cake Served with Macerated Berries
- Store-Bought or Homemade Pound Cake
- 1-2 Pints of Strawberries or a combination of Mixed Berries
- 1/4 cup of Sugar or more to taste
Remove stems from strawberries. Slice lengthwise. Pour sugar over berries and mix until coated. Set aside and let stand at least 30 minutes. Slice pound cake. Lay on an oiled grill grate just until heated through and grill marks appear. Serve macerated berries over cake. For major indulgence, dollop with fresh, sweetened whipped cream. Any combination of fresh berries can be substituted. Blackberries or blueberries would work marvelously! Always use what’s in season and available.
- 2 large bell peppers (any color), quartered
- 1 medium zucchini, halved lengthwise
- 1 Medium Onion, cut in half
- 1 cucumber, sliced into half-moon pieces
- 3 medium tomatoes, halved
- 1 loaf of ciabatta or Italian bread, halved lengthwise
- 1/2 cup torn fresh basil
- Balsamic Vinegar
- Extra Virgin Olive Oil
- Lemon Juice
- Kosher Salt
- Freshly Ground Black Pepper
Brush grill with olive oil, season vegetables with kosher salt and black pepper. Grill bell peppers, zucchini and onion for about 4-5 minutes, turning once until grill marks are visible. Chop the grilled vegetables into bite size pieces and place them in a large mixing bowl. Meanwhile, drizzle the bread with olive oil and grill over medium-high heat for 3-4 minutes. Add the chopped tomatoes and cucumber into the same bowl. Remove bread from grill, cut into cubes and toss together with the vegetables. Drizzle the mixture with equal parts of balsamic vinegar and olive oil, just enough to dress the salad lightly, and season with more salt and pepper. Squeeze about 2 Tablespoons of lemon juice over the mixture. Toss in fresh basil. Devour!
- 4 cups of sliced seedless watermelon, rind removed
- 1 16-oz carton of Lemon Sorbet
- The Zest of 1 Lemon
- 1 1/2 cups cold water
- Watermelon wedges and mint, for garnish
In a blender, combine the first four ingredients until smooth. Pour over ice and serve immediately or refrigerate for at least 2 hours. Garnish with fresh mint and a wedge of watermelon. If you’d like to make this recipe a cocktail, vodka is a great addition. Recipe inspired by Paula Deen.
Prep Time: 30 Minutes
- Seedless Watermelon
- Feta Cheese
- Fresh Basil
- Balsamic Vinegar
Using a small melon baller, scoop out 25 balls of fresh watermelon. Cut feta cheese into medium size cubes (You don’t want them too small because they will crumble when skewered). Pick 25 small basil leaves from a basil plant. Skewer ingredients on wooden skewers in this order: watermelon, feta, basil. Pour about 1/4 cup of balsamic vinegar into a small bowl. With a grill brush, dip the brush into the balsamic vinegar and gingerly brush the skewers with it. If the feta cheese gets too damp, it will crumble and fall off the skewer. Serve in a tall flower or frog vase for an interesting display!
A special thanks to all who attended “Nibble & Nosh and Everything Posh!” If you make these dishes at home, please let me know how they turn out. To see photos from the event, visit Some Kinda Good on Facebook. Now you’re set on the menu for your summer party, but don’t forget to check out The Stylish Steed for tips on what to wear and how to decorate!
Cheers…to good food and good company.
With Thanksgiving less than a week away, dreams of green bean casserole, sweet potato souffle and pumpkin pie have been dancing in my head. I’m always looking for an unexpected, colorful side dish to add to the table though, and my Honey-Roasted Butternut Squash dish fits the bill. Often pureed for soups and casseroles, butternut squash is a winter squash with a sweet, nutty taste similar to its cousin pumpkin. The hardest part about this recipe is peeling and dicing the squash, which really isn’t hard at all.
Roast the squash at 450 degrees for 30 minutes. Serve it up by adding a little butter, then finish the dish with a sprinkle of kosher salt. My Honey-Roasted Butternut Squash is sure to melt in your mouth and provide a nice pop of color for your plate!
Check out the health benefits of eating this power food from Whole Living.