The Sweet Life: What's on the Menu?

Monday: Leftovers (after a late lunch out)

Tuesday: Dinner at Mom and Dads

Wednesday: Roasted Pork Tenderloin, Onion Rice, and Broccoli Slaw

Thursday: Cream Cheese Chicken Enchiladas and Catalina Tossed Salad

Friday: Crock Pot Chuck Roast Barbecue, Chips, and Baked Beans

Saturday: Out to Eat

Sunday: Small Group Dinner

What is on your menus this week?

I want to hear from YOU! What recipes, tutorials or projects would you like to see next week?

Ever have questions or want to request a recipe or tutorial, comment or email me at deepsouthsweets@gmail.com. You can also visit Deep South Sweets on Facebook or follow me on Pinterest!

The Sweet Life: What's on the Menu?

Guess who is back? Back again?

I do sincerely apologize for my absentee blogger status...you know life takes priority and with so much going on in life right now, I have been savoring the family time when able.

I cannot believe my sweet, precious, little girl is starting her last year of preschool this year.

Not only am I happy-sad that she is growing up so fast into such an awesome little girl, but I am sad to only have one year left at what I consider the most awesome preschool on the planet.

Mark's been busy with the height of polo season.

A couple of weeks ago he scored three goals in a row and I was actually there to see it!

Monday: Pork Medallions with Balsamic Vinegar and Capers, Roasted Potatoes (for the Carb eaters in my house), and Spinach Salad

Tuesday: Out to Eat or Leftovers - Parent Night at the Preschool

Wednesday: Smothered Chicken, Steamed Broccoli, and Fruit

Thursday: Sandwiches for a Picnic at the Barn

Friday: Flank Steak with Herbed Potatoes and Green Beans

Saturday: Out to Eat
Sunday: Small Group Meal

Monday: Weekly Menu

Tuesday: Easy Coconut Pie

Wednesday: Back-to-School Fun

Thursday: Best steak Marinade

Friday: Sweet Thoughts

What are you guys up to this week?

I want to hear from YOU! What recipes, tutorials or projects would you like to see next week?

Ever have questions or want to request a recipe or tutorial, comment or email me at deepsouthsweets@gmail.com. You can also visit Deep South Sweets on Facebook or follow me on Pinterest!

Deep South Words to Live By: August 2012

At my church, we have a program for our college students called Catalyst.

As a part of Catalyst, we have teamed up to give each college student an "advocate".

Someone that is praying for them daily and always being a listening ear.

My student and I have really hit it off and I was looking for a verse for her before she left on a mission trip.

This verse has resonated with me since then and I hope it touches each of you as it has me!

Missed a month?

January - February - March - April - May - June - July

What are your words that you are living by right now?

Ever have questions or want to request a recipe or tutorial, comment or email me at deepsouthsweets@gmail.com. You can also visit Deep South Sweets on Facebook or follow me on Pinterest!

Deep South Eats: Garlic Grilled Tomatoes

We love to grill during the summer months. There is nothing quite as satisfying as a fantastic marinated steak with crisp summer vegetables. We are always adventurous in throwing a wide variety of vegetables and fruit (for desserts) on the grill. Moving away from our standard marinated, grilled green beans, we went wild for a new recipe of grilled tomatoes. These were jaw-dropping, drool-face fantastic. They were so simple to throw on the grill with our steaks and packed with savory garlic flavor.

Ingredients:

• 6 ripe tomatoes, plum tomatoes preferably
• Coarse salt
• Black pepper
• 6 cloves of garlic
• 3 Tablespoons olive oil
• 2-3 Tablespoons grated Parmesan cheese
• 1 Tablespoon fresh thyme leaves

Directions:

• Preheat grill to high.
• Slice tomatoes in half. Use your finger to gently scoop the seeds and pulp out of the tomato. Season tomato halves with salt and pepper.
• Peel and mince garlic. Heat the oil in a small frying pan over medium heat. Add garlic to heated oil and saute until golden brown, about 1 to 2 minutes. Remove from heat and pour garlic into a heatproof bowl and mix in Parmesan cheese and fresh thyme leaves.
• Brush grill grates with olive oil and place the tomatoes cut side down directly onto the grill grate. Grill for 3 to 5 minutes, rotating them after 2 minutes 45 degrees to create crosshatch grill marks.
• Turn tomatoes with grill safe tongs to cut side up and spoon garlic-cheese mixture over the tops of the tomatoes.
• Continue grilling until garlic cheese mixture is bubbly and browned.
• Enjoy!

Original recipe from Proud Italian Cook.

Ever have cooking questions or want to request a recipe, comment or email me at deepsouthsweets@gmail.com. You can also visit Deep South Sweets on Facebook or follow me on Pinterest!  

Deep South Eats: Pan Seared Chicken with Balsamic Cream Sauce

One of my biggest fears of starting Metabolism Miracle was that I would not be able to enjoy great food. I had an irrational fear of my love of cooking suffering in a huge way. In actuality, I am expanding my cooking in leaps and bounds and trying recipes that I probably was not adventurous enough to try in the first place.

This recipe struck my fancy on Pinterest long before I was interested in Metabolism Miracle. I was ecstatic when I clicked the link to discover a entire low carb blog paradise. This a great meal for beginner cooks to expand their horizons. While a bit labor intensive, the results are worth a full days work. It was honestly one of the best meals I have put in my mouth in a long time. It well exceeded my expectations and was better than many restaurant chicken dishes I have eaten. The plates in our house needed no washing following dinner this night as we had licked them clean. I served the Pan Seared Chicken with Balsamic Cream with a Spinach Salad and Roasted Potatoes for the carbivores living in my home.

Ingredients:

• 3 to 4 chicken breasts
• 1/2 large onion, slice thinly
• 1 package sliced mushrooms (usually around 8 to 10 ounces), washed
• 1/2 cup chicken broth
• 1 cup heavy cream (feel free to substitute half and half)
• 5 Tablespoons unsalted butter, divided
• 1/2 cup Parmesan cheese
• 2 Tablespoons balsamic vinegar
• salt and pepper

Directions:

• Melt 2 Tablespoons of butter in a small saute pan over medium heat. Saute sliced onions in melted butter until caramelized and golden brown, approximately 15 minutes. Remove pan from the heat and set aside.
• In a separate large saute pan, heat the remaining 3 Tablespoons of butter over medium-high heat. Place chicken breasts in the pan and brown on both sides. Removed from pan and set aside. They will not be cooked through at this point but golden brown on both sides.
• Pour chicken broth into pan to deglaze the pan. Use a spatula to scrape up the browned bits at the bottom of the pan.
• Add the heavy cream and balsamic vinegar to the pan and stir to combine.
• Add the sliced mushrooms to the cream sauce and a little salt and pepper. Reduce the heat to low and simmer for 10 minutes.
• Add the chicken back to the cream sauce and turn the heat up to medium and saute for 10-15 minutes until chicken is cooked through.
• Remove the chicken breasts from the pan and plate for serving. Add the Parmesan cheese and caramelized onion to the sauce and continue stirring until the cheese is melted and well-combined.
• Spoon sauce over plated chicken breast and serve.

Original Recipe from Peace, Love, and Low Carb.

Ever have cooking questions or want to request a recipe, comment or email me at deepsouthsweets@gmail.com. You can also visit Deep South Sweets on Facebook or follow me on Pinterest!  

The Sweet Life: What's on the Menu?

Did you all have a good week last week?

Ours was so busy, but I am slowly coming to accept that life is just busy and I have to make time to slow down.

We had playdates galore, a sweet nephew who suffered a seizure (and is thankfully ok), and then I had my dreaded computer class for our new electronic documentation system at the hospital (how do you spell overwhelmed).

I am three weeks into some fantastic lifestyle changes, and feeling incredibly energized for the first time in years.

After some research of my own regarding my infertility problems/hormone imbalances and the recommendation by another blogger, I have embarked upon the Metabolism Miracle.

I hate the name because it sounds so faddy and typical, but the awesome thing is that this is not a diet but a lifestyle change.

It is learning to address the way my liver and pancreas overwork to metabolize the foods I eat and how that effects the rest of my body.

The good thing for my blog readers is that my family does not metabolize as I do, so you will be seeing many of the same type of recipes as you have in the past.

I am learning to cook to accommodate everyone's needs...primarily cooking meat and vegetable dishes I can eat and not partaking in the starches that my family enjoys and still needs.

If you have ever struggled with losing weight and feel like it is time for some lifestyle changes take a look at Metabolism Miracle.

(there is no benefit for me telling you about this other than trying to help other's achieve a healthy life)

Are you all enjoying the Olympics?

We cannot get enough of them, and Belle is having the best time watching.

I have never heard someone cheer quite as hard for the rowers as she does.

I had fun making this Double Decker Bus Olympic T-Shirt for her.

Monday: French Onion Soup Gratinee with Iceberg Wedge Salad

Tuesday: Taco Salads with Homemade Chipotle Ranch Dressing and Fresh Fruit

Wednesday: Lemon Sherry Chicken with Green Bean Casserole

Thursday: Leftovers

Friday: Slow Cooker Jambalaya and Rice (sub a side salad for rice)

Saturday: Out to Eat

Sunday: Leftovers/Sandwiches

Instead of telling you all what I am going to post this week, I want to hear from you...

I have these recipes ready to go...

Easy Coconut Pie

Garlic Grilled Tomatoes

Mac and Cheese Bites

Slow Cooker Mongolian Beef

Sausage Rotel Quiche

Pan Seared Chicken with Balsamic Cream Sauce with Mushrooms and Onions

You all comment and let me know what you want to see!

What are you guys up to this week?

I want to hear from YOU! What recipes, tutorials or projects would you like to see next week?

Ever have questions or want to request a recipe or tutorial, comment or email me at deepsouthsweets@gmail.com. You can also visit Deep South Sweets on Facebook or follow me on Pinterest!

Deep South Eats: Fried Rice

There is something so enjoyable about fried rice. I don't know if it is the idea of the fun presentation from Japanese restaurants...you know you all love the onion volcano and the beating heart of rice. I love the combination of sweet and salty soy sauce with sticky rice and crisp vegetables. It is wonderful eaten all alone or even on the side of your favorite Asian main dish. My family loved this and ATE.IT.UP. The one thing I will definitely recommend is that you try and use day old rice. That might mean that you make your rice the night before and let it sit in the fridge all day. The rice adheres much better with the ingredients rather than freshly cooked rice. We enjoyed a meal of Baked Sweet and Sour Chicken and broccoli with this fried rice.

Ingredients:

• 2 cups cooked white rice (preferably day or two old)
• 3 Tablespoons sesame oil
• 1 cup frozen peas and carrots, thawed
• 1 small onion, chopped
• 2 teaspoons minced garlic
• 2 eggs, slightly beaten
• 1/4 cup soy sauce
• Toasted sesame seeds

Directions:

• Heat a medium size skillet or wok over medium-high heat. Once the skillet is heated, heat the sesame oil.
• Add peas and carrots mix, onion, and garlic. Stir fry until tender. Once cooked, push vegetable mixture off to the side of the pan.
• Pour eggs on the other side of your skillet and stir fry until scrambled.
• Add the rice and soy sauce to the pan and mix well. Stir fry until heated through.
• Serve, sprinkled with sesame seeds.

Original Recipe from Life as a Lofthouse.

Ever have cooking questions or want to request a recipe, comment or email me at deepsouthsweets@gmail.com. You can also visit Deep South Sweets on Facebook or follow me on Pinterest!  

Deep South Eats: Baked Sweet and Sour Chicken

I am always excited to have fun weeknight meals that are super easy and pack a ton of flavor. I came across this recipe for Baked Sweet and Sour Chicken on Pinterest, and knew that it would be great for something different on weeknights than using chicken in a casserole. My family loved the sweet and tangy sauce paired with fried rice and steamed broccoli. The leftovers heated up wonderfully. I did reduce the amount of cornstarch I used in my preparation because I am trying to avoid certain foods right now (more on that later). The chicken still had the sweet and sour flavor, but if you are looking for the standard crunchy coating with your sweet and sour chicken, I would recommend using the full cup of cornstarch. I hope you all enjoy this recipe and are inspired to change up your routine weeknight meals!

Ingredients:

• 3 to 4 boneless, skinless chicken breasts, cut into 1-inch cubes
• salt and pepper to season
• 1/2 to 1 cup cornstarch
• 2 eggs, beaten
• 1/4 cup canola oil
• Sauce:
• 3/4 cup sugar
• 4 Tablespoons ketchup
• 1/2 cup distilled white vinegar
• 1 Tablespoon soy sauce
• 1 teaspoon garlic salt

Directions:

• Preheat oven to 325 degrees and spray a 9x13 casserole dish with nonstick cooking spray.  Season your cubed chicken with salt and pepper.
• Dip chicken cubes into the cornstarch to coat. After all chicken cubes are coated in cornstarch, dip into the beaten eggs and shake lightly to remove excess egg.
• Heat canola oil in a large skillet over medium heat. Cook coated, chicken cubes until evenly browned but not yet cooked through.
• Place cooked chicken into prepared casserole dish. Combine sauce ingredients and whisk together. Pour sauce evenly over chicken in casserole dish.
• Bake for one hour, while turning chicken every 15 minutes.

Original Recipe from Life as a Lofthouse.

Ever have cooking questions or want to request a recipe, comment or email me at deepsouthsweets@gmail.com. You can also visit Deep South Sweets on Facebook or follow me on Pinterest!  

The Sweet Life: What's on the Menu?

I have three weeks off from work and I think we are actually in town all of those weeks!

Did you hear the shouts of joy after an insane work night Friday night getting home at 1230am?

I am so excited to finally be back to blogging at little more regularly and getting some fun projects done around the house.

Monday: Pan-seared Chicken with Balsamic Cream Sauce, Roasted Potatoes, and Spinach Salad

Tuesday: Crock Pot Mongolian Beef with Rice and Steamed Broccoli

Wednesday: French Onion Soup with Wedge Salads and Fruit

Thursday: Leftovers

Friday: Grilled Summer Sausage with Macaroni and Cheese Bites and Garlic Grilled Tomatoes

Saturday: Out to Eat

Sunday: Clean out the fridge...aka leftovers

Monday: Weekly Menu

Tuesday: Baked Sweet and Sour Chicken

Wednesday: You're Already Amazing Quotes

Thursday: Fried Rice

Friday: Summer Bucket List: Homemade Pizzas

What are you guys up to this week?

I want to hear from YOU! What recipes, tutorials or projects would you like to see next week?

Ever have questions or want to request a recipe or tutorial, comment or email me at deepsouthsweets@gmail.com. You can also visit Deep South Sweets on Facebook or follow me on Pinterest!

Deep South Giveaway: Back to School Appliqued Shirt Winner

Using Random.org the winner of the super cute Crayon Trio Shirt is....

image courtesy of Appliquecafe.com

Mollie Surratt

Mollie, send me an email to deepsouthsweets@gmail.com with your child's size, correct spelling of name, and mailing address.

I will be back and running this next week with some great posts for you guys!

Thanks for your patience while I have been in and out of town.

Ever have questions or want to request a recipe or tutorial, comment or email me at deepsouthsweets@gmail.com. You can also visit Deep South Sweets on Facebook or follow me on Pinterest!

Deep South Giveaway: Back to School Appliqued Shirt

I am in the process of getting a new business going that will support my love of embroidery and applique.

I am hoping to launch soon and very soon.

In the process of getting launched, I need to sample my Back to School and Fall Football Designs.

My friends and family have quickly picked designs I am sampling for their children, but I saved a special design just for my lovely blog readers...

I would love to outfit your child, niece, nephew, friend's child, etc in an adorable Deep South Sweets' Back to School Shirt.

Giveaway:

One white T-Shirt in size of your choosing with this adorable Crayon Trio in colors of your choosing including monogram.

Image Courtesy of Applique Cafe

Ways to Enter:

-Leave a comment telling me your favorite back to school supply and why.

-Become a follower and comment to let me know (comment if you already follow through Google Reader, Blogger or Google Connect)

-Become a friend of Deep South Sweets on Facebook (comment if you are already a friend)

-Become a follower of Deep South Sweets on Pinterest (comment if you are already a follower).

This gives you a chance for 4 entries with 4 separate comments!

Giveaway ends Wednesday, July 18 at 7:00 pm with the winner announced Friday, July 20!

Ever have questions or want to request a recipe or tutorial, comment or email me at deepsouthsweets@gmail.com. You can also visit Deep South Sweets on Facebook or follow me on Pinterest!

Deep South Eats: Hot Fudge Pie

 We absolutely love chocolate around these parts. It must be a part of our genetics...you know Genetic Mutation: icannotgetenoughachocolate. My husband's usual grocery store requests are as following: Oreos, Neapolitan ice cream, and peanut butter M&Ms. What I would kill to have his metabolism! When it comes to chocolate pies, we tend to stick with the tried and true Chocolate Chess Pie. It was time to widen the horizon of our chocolate loving habit, and I just happened to come across a recipe for Hot Fudge Pie. 

I cannot put a finger on what made this pie a pie. The overall taste was like a brownie but there was just something going on that made it a pie. Served with a scoop of ice cream, and we had the perfect after dinner treat following a long hot day on the beach. I can only hope that your plates are licked clean as quickly as my family devoured this delicious Hot Fudge Pie.

Ingredients:

• 1 stick unsalted butter (plus a little extra for greasing)
• 1 1/2 squares unsweetened baking chocolate, chopped
• 1 cup sugar
• 2 eggs, beaten
• 1 teaspoon vanilla extract
• 1/4 cup all-purpose flour
• 2 Tablespoons milk (since it is such a small amount, substitute creamer for a richer flavor)

Directions:

• Preheat oven to 350 degrees F.
• Butter a glass or ceramic pie plate. 8-inch preferred.
• Melt butter and chocolate in the microwave at 50% power for 30 second intervals until melted. Stir between each interval. Set aside to cool.
• Mix together sugar and beaten eggs until fully incorporated.
• Mix in the butter and chocolate mixture until well combined.
• Add vanilla and milk and stir well.
• Fold in flour, mixing until you no longer see white streaks, taking care not to over beat.
• Bake for 25 minutes in preheated oven.
• Serve with ice cream or whipped cream.

Original recipe from IslandEAT.

Ever have cooking questions or want to request a recipe, comment or email me at deepsouthsweets@gmail.com. You can also visit Deep South Sweets on Facebook or follow me on Pinterest!  

The Sweet Life: 4th of July 2012

Walking around Jekyll after Sunday lunch at the Crane Cottage.

Waiting for John and Michele to run the 4th of July 5k.

Cousin love.

Porter plotting his escape!

Street fireworks and popsicles.

Watching the fireworks from the roof of the house.

There is always fun to have with glow sticks.

We made a day trip to Savannah.

The breathtaking live oaks on Wormsloe Plantation.

Daddy and daughter...nothing sweeter.

I have a friend that never understood our love of the marsh until she laid eyes upon it herself.

The marsh is truly a beautiful landscape of the South.

This girl is growing up way too much for me!

What memories did you all make on the 4th?

Ever have questions or want to request a recipe or tutorial, comment or email me at deepsouthsweets@gmail.com. You can also visit Deep South Sweets on Facebook or follow me on Pinterest!