Save a Ham Bone, Feed a Cowboy Soup Recipe leaves no doubt that it delivers a hearty bowl that will satisfy your hunger. I love cooking soups from items on hand. It is a great way to feed your creativity, use leftovers, maximize time for your passions. Serving soup in the evening is an easy meal to reheat after a long day at work or play.

Spring and Summer call out for easy meals to serve late afternoon after work.  Meals that will allow you to put in 9 holes at the golf range or paddle board in the lake or bay while watching for the sun to set gently down. If your busy you should  want to squeeze every ounce out of those daylight saving hours that magically appear. Use it or lose it.

How to use your leftover Ham Bone and Ham scraps

To save time and money is important to everyone. Save a Ham Bone, Feed a Cowboy Soup Recipe makes great use of the left over ham bone. Remember, waste not want not.  Check out this category for other ways to re-purpose leftovers.

Always, make the ham stock and use right away or freeze for later use. Depending on how busy my schedule is will typically determine when I use. Using the freezer gives you options for how and when to process. Save any extra stock to use for other recipes.

Remember, a stock rendered from a ham bone and scraps could be used in variety of recipes for soups or cooking any variety of beans. Homemade stocks breathe soul into your cooking in a way that store-bought stocks do not. Of course it is more steps and time but it makes your food have more hidden layers of flavor. Ham and potato flavors marry together well in any dish.

Of course, adding two types of potatoes white and sweet give a creamy base for the soup. Homemade stock and  dried porcini mushrooms elevate this soup to another level.  Porcini mushrooms offer health benefits that are worth looking into further. Grill Man loved the flavors in this simple soup. I think it is worthy of your next dinner party. Please let me know what you think.

Finally, shout out to Alexa for Ronnie Wood and Bo Diddley, I’m A Man recorded Live At The Ritz  New York City in 1988. This recording will get your cowboy boots moving in one direction or another.

The post Save a Ham Bone, Feed a Cowboy Soup Recipe appeared first on Dining With Mimi.

Perfect recipe to play with while spending an afternoon in the kitchen with friends cooking and laughing. Friends that you  connect with as soon as you meet. Somehow you know they will be in it for the long haul.

Sunshine and my newest guest chef, Day Trader joined me in the kitchen to cook a great lunch.  Absolutely lovely way to spend a day. Did I mention the champagne? Everyone chipped in to prepare an item for lunch and helped with the clean up.

Well almost everyone, Grill Man breezed in just before lunch was ready wearing a “hungry-man” look. Do you know that look? It arrives on the scene about thirty minutes before H-A-N-G-R-Y rears its ugly head. Imperative to always avoid hangry, if possible! Folks, just trust me on this one.

When should I cook Never Fail Spirited Fig Pecan Bundt Cake?

Never Fail Spirited Fig Pecan Bundt Cake is a lovely dessert  to compliment any meal any time.  Once you make this cake, it will easily become one of your go to recipes. Recipe is easy enough to prepare and cake preserves well when you need to make ahead for easy entertaining later.

Using a bundt pan delivers a beautiful shape to your cake . Making a glaze instead of icing reduces the amount of sugar  required in recipe. In addition it saves time spent trying to make the cake look like the oh-my-Southern-Living-Holiday-cakes. It takes a skilled hand and multiple attempts to master an  iced cake. A glaze is a never fail option to add to your bundt cake.

Several years ago I attended a bake sale and purchased  one of the Wine Cakes. The women at the bake sale raved about how delicious the cake would taste. Of course, I asked about the recipe. Shirley and Myra were generous enough to share recipe and mail a copy. I have made a form of this cake ever since.

I adapted Shirley and Myra’s recipe to add in a bit of Mimi-ness.  Grill Man said that this version is his favorite so far. Grill Man may be a bit bias.

Shout out to Alexa, play Joe Cocker’s With a little help from my friends. Sometimes good friends are all that you need and for those other times, there is always wine or Never Fail Spirited Fig Pecan Bundt Cake.

More desserts for you to try as suggestions for your next event, family dinner or special table.

St Germain Creamy Cheesecake

Southern Comfort and Oh That Chocolate Pie

Updated 100 year old Oatmeal Cookie Recipe

Happy Cooking Y’all!

The post Never Fail Spirited Fig Pecan Bundt Cake appeared first on Dining With Mimi.

Believe me when I say that I tried many times before  I called for backup and ordered a pizza. Creole Red Beans and Rice, Beef Stew with lots of vegetables, Persimmon Walnut Sticky Bread, Salmon Quiche, Pumpkin Bread and then some. Nothing brought a smile to his face.

Somewhere around week two, I started getting a complex . Grill Man requested Popeye’s red beans and rice. By this point  I really just wanted him to eat. Happy to buy the desired Popeye’s. His taste buds turned his nose up to this as well. Ha, I have to say I was relieved.

Use Turkey Carcass to support Waste Not Want Not

Despite the challenge, I kept cooking for my patient. Using turkey carcass creating white turkey chili was an answer to a prayer.  Finally, I managed to break thru the huge barrier  of the flipping flu wall and found something he would enjoy eating.

Chicken or turkey soup is good for what ails you or your patient. Although it’s not a miracle pill it will help your patient feel better. There is nothing better than a hot bowl of homemade soup on a cold wintry day. White Turkey Chili could also be made from a  rotisserie chicken. Follow the same method but swap chicken for turkey.

Using turkey carcass creating White Turkey Chili is part  of my Waste Not Want Not category. Using a turkey carcass offers great economy and a base for a healthy soup.  Homemade stocks are delicious, offer so much more flavor and health than store-bought stocks.  Yes they are more work but so worth the extra dose of love, flavor and benefits.

Shout out to Alexa for Harry Connick Jr, Recipe for Love. Great song Harry!

The post Using Turkey Carcass creating White Turkey Chili appeared first on Dining With Mimi.

Waste Not Want Not Series:
potatoes, corn, carrots, garlic and  mushrooms

“Waste not want not” is a hats off tribute to my Irish Grandmother Theda Faye who was the Queen of Thrifty. In our childhood home, my Dad was not a fan of eating leftovers which certainly went against the grain of Theda’s Faye’s entire philosophy.

I recall hearing my Mother state that my Dad “refused to eat leftovers”. This would always horrify my Grandmother and would elicit comments  about how she would handle my Dad. Granny had her work cut out for her.

I am pretty sure that my Mom never took Granny’s suggestions.  Granny was a strong woman and not shy about sharing her opinion. Although, I am speculating entirely based on the premise that my parents are still married after all of these years.

As an adult, I realized that “leftovers” were only food ingredients that required repackaging in the kitchen and presented in a different recipe. This is easy to do whether you use the ingredients the next day or throw in a storage bag, and freeze for later. Always label your freezer ingredients for easy identification and date. I have learned this the hard way playing the freezer game of “what is that?”

The crawfish and shrimp boil over the weekend yielded an excess of shrimp, corn, potatoes, carrots, garlic and mushrooms. I peeled the leftover shrimp and threw in my freezer. This would be used later for Shrimp Dip. This shrimp recipe is my favorite childhood food memory and is hauntingly delicious. Warning: It is addictive.

The remaining ingredients from the shrimp boil would make a great addition to my shrimp chowder. I also wanted a one pot dish for dinner so that I could move to the “couch for a spell”. One pot was all the energy that I could muster. The fun-filled weekend had “worn me out”. Using the leftovers was great and a soup was what I needed, then my couch.

Of course, the recipe made from fresh ingredients in lieu of shrimp boil leftovers will be great too. If using fresh vegetables, add the  seafood stock to separate pot and boil until tender. Then prepare white roux and combine ingredients. Adjust the seasonings, since the boil process adds seasoning to vegetables.

Shout Out to Alexa for U2 for a bit of Bono.

Save

Save

The post Waste Not Want Not Series Shrimp Chowder appeared first on Dining With Mimi.

As a creative person, I realize that I think about things from a different perspective. Not that my perspective is better, it is just different. Every one has something special that they offer to the world. Sadly not every one has the ability to harness their special.

I appreciate creativity in other people and find myself drawn to them whether they come in the form of writers, artists, musicians, inventors or cooks. I appreciate learning about their process and skills. I enjoy the art of it.

Anyone that has been to my home knows that Bancroft Brabner is one of my favorite local artists. Weezie is an exceptional artist and has the ability to skillfully paint whether fine art oil, still life, plein air, or the human form in all it’s glory. Visit Weezie’s site for her latest art available for sale.

I am happy to include Weezie in my group of friends. We share a love of art, travel, food and wine. This time last year we were bemoaning the results of our love of food. Maintaining a slender form is a daily practice if you enjoy food.

Weezie and I decided to encourage each other, we would place a bet on losing weight. It would be a win-win for each of us. It would be our very own version of weight-watchers. If I won, I would select a painting. If she won, I would cook for an evening.

I never thought that Weezie would win. I was sure that I would be selecting a painting from her studio. During our bet, we chatted about where we were in the process. We encouraged each other.

I lost but it was not my fault. I blame it entirely on mardi gras. I was doing really well managing my food intake, limiting the alcohol and exercising. I walked and added paddle boarding into the routine. In Fairhope, the holiday season does not wind down until after Ash Wednesday.

Between the dinner parties, parades and king cakes purchased from a famous New Orleans bakery, did I really stand a chance? I think, not.

Weezie won. I was speechless. I agreed to cook for a Art Show and Open House in her Studio and Courtyard. I enjoyed the creative process of planning her event. I prepared a menu that was suited for an art show and to delight the palette.

Pate served with Cornichions
English Cucumber Salsa
Grape and Olive Compote with Goat Cheese
Meatballs in a sweet and spicy sauce
Pulled Pork served with Jezebel Sauce
Top Round on French with Mustard Sauce
Brie and Walnut Cake with Ruby Port Reduction
All The Way Chocolate Bites
Ruby Red Vodka Cocktail

The Artist greeted her guests and sold art. I worked my you know what off. I chatted with friends and introduced people to my site. I shared  food which I always love.  It was a success.

Shout out to Alexa for Demi Lovato’s Work of Art.

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

The post A Savory Cake of Bread, Sausage and Cheese appeared first on Dining With Mimi.

Even on the Gulf Coast this week, it is chilly. In December I typically find myself in a place to brag about our sunshine and temperate winter climate. The fact that I might wear flip-flops on a sunny day in December, while my friends north of us shovel snow.

Today, I am sitting in front of fire basking in the warmth. This week, the temp outside has dipped well below my desired weather choice. Being raised on the Gulf Coast, I have a predilection for warm weather. I am totally puzzled how people survive the extreme cold and snowy climates.

Although, this has allowed me to drag out an interesting assortment of boots, scarves, winter coats and hats.  Southern girls know that time is of the essence for pulling out our wintry fashionable accessories. About the time that you may enjoy the new clothing choices that have opened up due to the change it season, the  thermometer will rise.

When the weather is cold, I want to hunker down at the house.  I call in the fire-maker. He builds the fire and I make the soup. It is a good partnership. Then I read a book. Life is good. Somewhere in all of that,  there is a glass of something.

Earlier, while I was gazing at the stone cold hearth, I contemplated the possibilities for soup or chili options. My husband being the carnivore that he is, requires meat at every meal. It is puzzling because he loves vegetables but vegetables are for supporting roles. Apparently, only beef, poultry, pork, lamb or seafood may take the lead.

I never though that I would say this, but turkey to the rescue. I still had the turkey remnants in my freezer.  The last thing that I wanted to do on a cold wintry day would be to leave the warmth of the fire for the grocery store.

Shout out to Alexa for Mumford & Sons.

Lagniappe: This soup freezes well. Divide leftover portion into individual containers  and freeze. This allows for easy transport to take to school, work or a sick friend.

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

The post A Walk on the Chilly Side appeared first on Dining With Mimi.

Waste Not Want Not Series
Left-over item: Spicy Corn & Crawfish Soup

My Grandmother Theda Faye, cooked the best fried pork chops. They were a beautiful golden brown. The chop was coated in a crispy crust that was delicious. The meat was hot and juicy. It was a party in your mouth. My mouth is watering, just thinking about those chops.

I miss my Granny and I sure do miss her chops. I have never tried to cook the chops. I am sure that I could technically pull off the cook challenge. It would just make me sad to prepare. My Aunt does a really good chop and I manage to chow down on those when I am visiting. But I have been unable to motivate myself to fry up a chop in my home.

On my way  home from Job #1, I stopped by the store to pick up something to go with my eggplants that were screaming for attention. If I didn’t do something soon, the eggplants were going to my peeps. I really didn’t want to share with the peeps. I wanted Eggplant!

I meandered through the grocery store waiting for inspiration. I must have appeared lost or puzzled because several employees reached out with a “May I help you?” I replied “I’m cooking in my head.”  Hmmmmmm

I walked past the produce, then deli, then seafood and settled in the meat section. When I ran across the chops, I immediately thought of my Granny. Then inspiration hit and I remembered the Spicy Corn and Crawfish Chowder that I had made a couple of days ago. Recipe in the soup section.

Shout out to Alexa for Maroon Five.

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

The post Seared Bone-In Pork Chop, Eggplant and covered in Spicy Corn-N-Crawfish Sauce appeared first on Dining With Mimi.

Saturday is a great day to cram in, all sorts of fun activities and the “dreaded chores”. My Saturday started out well with a great cup of Costa Rican dark roast coffee with a splash of creme. I have tried to stop adding sugar to my coffee. At this point, I still want sugar. I hope that it passes soon.

I had already designated today as a “chore day”. With the hurricane dancing around the Coast, paddle boarding was not going to be an option. I had a ton of things to check off my list around the house and today, was going to be it. I had neglected the laundry all week and it was calling my name. My bedroom area, needed attending to, in the worse way.

When I’m in “house cleaning lockdown“, I try to maximize my time  and  make stocks. Stocks require minimum prep but take a long time to cook down, cool and then package for the freezer.  They require minimum prep but add extra flavor that can not be replaced by canned stocks. I pulled out a Leftover ham bone and a package of Camellia Large Limas to soak.

Ham Bone Stock

Ham Bone
1 Large Onion, Large Chop
1 Celery Stalk, Large Chop
1 Carrot, Large Chop
2 Garlic Toes, Unpeeled
2 Cascabel Dried Chilies with Seeds

In large stock pot, add ham bone and fill pot 3/4 full with water. Add in onion, celery, carrot and garlic.

Over the pot, break open the Cascabel Dried Chilies, drop seeds and chilies in pot. On high heat, boil for minimum of 2 hours.  If you have time, cook for 3-4 hours. The contents will reduce to a hearty stock. In a large bowl, strain the stock.

From Stock
Spoon the garlic and carrots into a small bowl. Smash the garlic out of paper into small bowl. Smash the carrots into small pieces.  Reserve garlic and carrots or use in Lima Dish. Toss bones and other remnants from stock. Set stock aside to cool.

Package of Large Limas

Wash large limas. Add limas to large bow  and cover with water to soak while stock is cooking down.

This is where the cleaning and laundry fun starts. I walk away from the stock and soaking limas.

Occasionally, I will glance at the stock to make sure that everything is still reducing as it should. Once the stock is ready, you may prepare the limas.

Shout out to Alexa for New Orleans Jazz

Hearty Limas in Ham Stock
Serve with Slice of Cornbread

1 package Large Limas, soaked
1 Tablespoon Olive Oil
1 Bell Pepper, chopped
1 Onion, chopped
1 Stalk Celery, chopped
Reserved  2 toes Garlic and 1 Carrot from stock or  use Fresh
3 Cups Ham Stock
3 Cups Water
1 Teaspoon Salt
1 Teaspoon Cracked Pepper
1/2 Teaspon Thyme
1/4 Teaspoon Cayenne

In Dutch Oven saute with olive oil, bell pepper, onions, celery, garlic and carrots. Saute until tender.

Add the ham stock, water and all spices. Cook on medium until the beans are tender. Stir as needed. This will take about an hour.  As the stock reduces, the beans need more stirring to prevent burning.  During this step, I clean up the mess that I have made in the kitchen.

This dish is great with cornbread or served over rice. I will serve this for dinner with a great cooked sausage on the side for the carnivores, cornbread and a small salad.

The stock that is left should be packaged in zip locks and frozen.

Lagniappe: Ham stock is great to use on any type of beans in lieu of water.
example: Fresh green beans with potatoes

Save

Save

Save

Save

The post Chief, Cook and Laundry-washer appeared first on Dining With Mimi.

My friend gave us the flounder  and was very sweet to share her bounty. One of her friends had “gigged” a mess of flounder and passed them on.   I had never cooked a flounder. I was happy to experiment on the fish and Van. The stuffed flounder was great. The flounder was large,  so we had plenty of fish left over for me to experiment with.

When I pulled the flounder out of the oven and saw the flaky white fish, I automatically thought of using it in a soup. Flounder has a delicate texture like crab and very delicious.

Living on the Gulf Coast, we are fortunate to have easy access to fresh fish. The deep-sea fishing on the coast also offers some of the best fishing in the world.  If you have a boat, you’re already aware of this. If you don’t have a boat, call a Charter Captain and book a trip. The experience is one that you will remember and want to repeat. The ice chest loaded with fish makes for a  great story and provides the start to a great meal.

Jewels of the Sea Soup
Serves 4-6

1/4 cup vegetable oil (out of bacon grease)
1/4 all-purpose flour
2 cups Leeks, chopped
1 cup Bell Pepper, chopped
1 cup Onion, Chopped
1 cup Celery, chopped
3 Cups Shrimp Stock (homemade)
1 Tomato, chopped
1/2 cup Tomato Sauce
2 Bay Leaves
1 Teaspoon Parsley
1/2 Teaspoon Thyme, Fresh
1/4 Teaspoon Salt
1/8 Teaspoon Cayenne
1 cup Flounder Cooked
1 pound Shrimp medium count raw and peeled

Place the stock and vegetables within arms reach for when you need to add to the party.

In a Dutch Oven, heat the oil on medium low for a couple of minutes. Sprinkle in the flour and stir well. Increase the heat to medium and keep stirring.

The roux will start to change color as it cooks. Keep stirring constantly or it will burn. The darker the roux, the thicker it will become. Be careful not to burn.

Stir until you reach the desired color of roux. Add in the onions, leeks, bell pepper, celery and garlic.  Stir well to introduce the ingredients and cook for a few minutes.

Slowly pour in the shrimp stock to the party and stir well.  Introduce the tomato and tomato sauce and stir.  Start adding in the salt and spices. The soup will soon start to bubble. Stir as often as needed. This needs to cook for a minimum of  35-45 minutes for the flavor to blend in.

While this is cooking, look at the leftover flounder to make sure that  you have removed the bones well. Add the flounder to the party once completed.

At this point, taste the soup and decide if you  are happy with the amount of cayenne, salt or pepper. Adjust as needed.

Peel the shrimp and drop in to soup.  Cook for about 5 minutes and the shrimp will be pink and ready to eat.

Lagniappe: If you don’t have leftover flounder, substitute crab.

Serve with a small salad and a glass on Viognier

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

The post Jewels of the Sea Soup appeared first on Dining With Mimi.

Fall is here! It says so on my calendar.  Not that I noticed today, in the 89 degree weather. Time for all the pumpkins to come out. Mums to be placed all about the porch or veranda. Time to spruce up the porch and outdoor area after a long hot summer. It is time to get serious and start enjoying our porches.

I would adjust to the summer ending if I could schedule a cold snap for long enough to say goodbye to the mosquito’s.  They’re the only thing that will come in between me and porch time. I am ready to snuggle up outside with a book in my hand for a quiet afternoon. An afternoon where I, might happen to leave my phone inside, for a “really long time”.

Or maybe plan to take a drive thru Sweet Home Alabama and follow the “Fall Color Trail“. Alabama is beautiful. The Alabama Official Tourism site provides detailed information to take advantage of the change of the season and timing. Check it out soon to take advantage of the peak season. “Alabama unfolds its patchwork quilt of color”, or so they say.

Nationally, Alabama gets such a bad rap, every time there is a major news event. The news media seem to seek out the most uneducated person that they may find. Who happens to be wearing, a “glamour don’t”. They typically film the segment standing in front of their old pickup with the confederate flag and a shotgun in the window.

The positive to our negative image is that “they”, don’t realize how great it is. Ssshhhh! Let’s keep it a secret. I don’t like traffic or over crowding. I don’t want everyone to live here. You can visit, but you must go home.

All this Fall talk, has me in the mood for a hot pot of soup. To continue my Waste Not, Want Not series, I looked through the freezer for my “leftover item”. I found short ribs and worked from that point to create my soup. Shout out to Alexa, for David Gilmour. I needed some wake me up music.

If a Hungarian Goulash married a Gumbo
Serves 4-6

1 3/4″ cup onions, chopped
1 cup bell pepper, chopped
1 cup celery, chopped
2 Tablespoons garlic, minced
2 1/2 cups red potatoes,  medium dice
2 cups okra, sliced
1 cup carrots, peeled and sliced
1/2 cup vegetable oil (prefer bacon grease)
1/2 cup all purpose flour
6 cups chicken stock
15 oz tomato sauce
2 cups water
2 Teaspoons Hungarian Paprika
1 Teaspoon Thyme, fresh
1 Teaspoon Oregano, dried
1 Teaspoon Parsley, dried
1/2 Teaspoon salt
1/4 Teaspoon white pepper
1/4 Teaspoon Cayenne (use 1/8 if your skittish)
2 Bay leaves
3 Grilled Short Ribs, chopped
1 pound Spicy Sausage
Pepper grinder

Prepare all chopped vegetables and set aside. Place the chicken stock nearby the cook top for easy access. Turn the heat on medium for a 6 quart Dutch oven or skillet and heat the oil. Sprinkle in the flour and stir continuously, but slowly.

The colors will change from white to creamy beige, to rich caramel to a beautiful dark color. (not red and not brown) Stir continuously and the colors will change. If you keep stirring the roux will be fine. If you stop stirring, it will burn. As the colors start to change, you will notice the smell of the roux forming and it will smell toasty.

Once the reddish-brownish color is reached, toss in the trinity(celery, onions, bell pepper) and stir consistently. The color of the roux will become a chocolate color and thick.

Add the garlic, okra and cook for a few minutes. Add in the potatoes and carrots and stir well. Cook for couple of minutes stirring consistently.

Slowly pour in a cup of stock  and stir. Be mindful of the steam. Add in all stock a cup at a time. Start adding all spices,tomato sauce and water. Stir as needed.  Use the pepper mill and grind in several turns. Now the hard part is over.

While this is cooking, remove the fat from the short ribs. Cut ribs into small chopped pieces and toss into the pot. Stir as needed

Slice sausage and cook in a pan. Drain and toss sausage into the pot. Stir as needed. Cook on low.

At this point, everything needs to marry together well. This typically takes about 30 minutes. Please taste and adjust the salt, pepper and cayenne as needed for your family’s taste. While stirring as needed, you can clean up the kitchen. Or use a move my friend has “down pat”, let your finger direct someone to help clean the kitchen, while you stir. Pour yourself a glass of wine!

This recipe is well worth the effort. It will freeze well.

Lagniappe: Garnish each bowl with a sprinkle of green onions. Serve with hot bread, even if you can’t get a loaf of New Orleans French Bread.

Save

Save

Save

The post If a Hungarian Goulash married a Gumbo appeared first on Dining With Mimi.