Nov 28 2013

Happy Thanksgiving

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I just wanted to wish all the Southern Heart Family a very Happy Thanksgiving! I hope y’all are able to spend time with your loved ones near and far. We weren’t able to go back to Michigan to spend Thanksgiving with our Family this year, but we will be able to talk to them. I am so very Thankful for each and EVERY one of you that has joined me on this journey ♥

I’m hoping that in the coming months I’ll be around and posting about our very first Southern Christmas ♥

Until we talk again, remember it’s Thanksgiving and it’s ok to….Gobble til we wobble ♥

 

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May 03 2013

Porcupine Meatballs

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porcupine meatballs over rice

I tried to research the origin of porcupine meatballs; however, the only information I could come up with was that they were made during the depression when you could stretch your beef by adding rice to it.  Supposedly, once they’re cooked the rice sticking out of the meatball resembles the quills of porcupines.  I think the fun name enticed children to eat them.

I recall my Mama making these for us when I was younger and I loved them. It seemed though that this recipe was put aside for quite a few years until one day I decided to make them for my Husband and I.  They turned out so good that I called my Mama and told her she needed to try them while they were hot. So Mr. Southern Heart and I packed them up along with extra rice and off to Mama and Daddy’s house (only a block away) we went.

It was so nice to see them enjoy them as much as we did. For some reason, once again this recipe has not graced our table in 5-6 years. It is such an easy, homey, comfort food that I vow to make sure we put this in our regular food rotation!

Porcupine Meatballs

Prep Time: 15 minutes

Cook Time: 45 minutes

Yield: 4-6 servings

Serving Size: 2 Meatballs

Porcupine Meatballs

Ingredients

  • 1½ lbs. ground beef
  • 2 large eggs
  • 1½ cups long grain instant white rice
  • 2 tablespoons worcestershire sauce
  • 1 tablespoon garlic salt
  • 1½ teaspoons salt
  • 1½ teaspoons ground black pepper
  • 64 ounces V8 vegetable juice

Instructions

  1. In a large bowl combine ground beef, eggs, rice, worcestershire sauce, garlic salt, salt and pepper.
  2. Roll into 2-2½ inch balls (between a golf ball and a tennis ball size).
  3. While rolling into meatballs, add the V8 juice to a large deep covered fry pan and bring to a boil.
  4. Once the V8 juice is boiling and all meatballs are rolled, add the meatballs into the fry pan.
  5. Cover the fry pan and cook over medium-low heat at a simmer for approximately 45 minutes.
  6. Stir the meatballs and sauce occasionally.
  7. Skim the grease from the sauce with a flat spoon into another bowl to discard once cooled.
  8. Once the meatballs are cooked through and the sauce has reduced and thickened, remove from the burner and serve over additional cooked rice or mashed potatoes.
http://lynnssouthernheart.com/porcupine-meatballs/

It seems there are a few variations of what is used for the tomato sauce or gravy. Many recipes call for tomato sauce, some ask for tomato soup, but our recipe is made from V8 vegetable juice.

I hope you give these a try and hopefully it will spark a happy childhood memory of eating an oddly named meal.

 

 

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Apr 12 2013

Bacon, Bacon, Bacon…

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I may or may not have eaten a whole  P O U N D  of Bacon…all by myself…in less than 24 hours!  ♥ I  LOVE  BACON ♥ But my bacon needs to be extra extra crispy…almost to the point of being burnt.  There’s a restaurant back in MI, that will deep fry your bacon for you if you ask them to…Oh Em Gee…Heaven.

How do y’all cook your bacon??? Do you still pan fry it? Deep fry it? or do you also bake it in the oven? I love to bake it in the oven, there’s no grease splattering up at you…no turning the bacon slices over…plus it comes out nice and crispy! ;)  If you’ve never cooked bacon in the oven, you MUST try it…it’s super easy…

All you do is preheat the oven to 400°. Using a baking sheet with sides, line it with aluminum foil. Place the bacon strips on the foil lined baking sheet, leaving a small space between each strip. Bake for approximately 20 minutes for extra crispy. No need to flip the bacon strips over while baking. Once the bacon has reached your desired crispness, remove it to a plate, lined with paper towel,  to absorb some of the grease.

Talking about the bacon grease, once the baking sheet has cooled enough to handle, pour the bacon grease into a drippings or grease jar and store in the refrigerator to use in fresh green beans, or potato salad or use it to fry up some eggs…

What are some dishes that you like to use bacon in?? And what do you like to use the scrumptious bacon grease for??

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Apr 04 2013

Back Together Again ♥

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lynn and nick at cousins weddingI’m not sure how many of y’all know this, but Mr. Southern Heart and I have been living apart for the last fifteen months! Together we moved from Royal Oak, MI to Greenville, SC and he started a new job. Then his new job didn’t work out and his old job wanted him back so 3 weeks later we moved him back to MI. Now the reason we moved to SC was because of my health. I couldn’t take the cold in MI so we headed down South to warmer weather! It’s been difficult but at least when I went back to MI to visit him and all of our Family I could stay for 6-8 weeks at a time.

Welp, Mr. Southern Heart finally got a great job offer just North of Atlanta, GA. They have offered to put us up in temporary corporate housing for 2 months and move all our things from Greenville to Atlanta. We are in Vinings, GA now and his new job is going great! We’ll be travelling back to Greenville on the weekends to pack up our things to be moved.

I am so so happy to have my Hubby and I living under the same roof together again ♥. We’ve been married for 11 years next month and up until these last 15 months, we had never been separated more than a day or two.

Hopefully this explains why I have been MIA lately. You can expect to see more recipes from me now that I have someone else to cook for besides Halo. I hope you’ll join us on our adventures while we explore all the wonders of Georgia.

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Mar 03 2013

My Mama’s Potato Soup

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bowl of potato soup

I have a confession to make…I  H A T E  O N I O N S !  I don’t want them in, on or near my food. Hate them so much that when Mr. Southern Heart and I first started dating he had eaten a burger with them on there and I wouldn’t kiss him, and I didn’t want to tell him that it was because he had eaten onions.  I wouldn’t eat mashed potatoes when I was growing up because I thought the lumps were actually onions hidden in them. My Mama never did that, but I wasn’t convinced.

My Mama used to make a very basic potato soup that I just loved, AND she didn’t  put onions in it! I haven’t had her soup in quite a few years. There was one slight problem to making her soup…nobody knew the recipe and Mama’s been gone for almost 7 years.

I’ve been really craving her soup and decided it was high time I made my own. Plus if I made it, I would be sure there would be no onions hidden anywhere. I searched the internet for potato soup recipes and there were so many different ones, most of which had onions, lol.  I decided on a little of this recipe and a little of that recipe and a lot of what I had in my pantry.

This recipe came pretty close to my Mama’s potato soup. It warmed my heart and I could definitely feel my Mama’s presence with me the whole day.

I hope you enjoy My Mama’s Potato Soup!

My Mama’s Potato Soup

Prep Time: 20 minutes

Cook Time: 55 minutes

Yield: 4-6 servings

Ingredients

  • 8 to 10 medium potatoes peeled and cut into chunks
  • 32 ounces chicken stock
  • 2 teaspoons sea salt
  • 2 teaspoons freshly ground black pepper
  • 1 teaspoon minced garlic (I use the kind you buy in the jar that's already minced)
  • 1 stick butter or margarine
  • 1½ cups milk
  • ¼ cup Wondra flour (quick mixing flour) or all purpose flour

Instructions

  1. Place potatoes, garlic, salt and pepper into a large stock pot.
  2. Cover the potatoes with chicken stock.
  3. Bring the potatoes to a boil.
  4. Once boiling, reduce heat to simmer and cover with lid.
  5. Stirring occasionally, simmer until the potatoes are fork tender.
  6. DO NOT DRAIN POT.
  7. Add the stick of butter to the soup and stir.
  8. Measure the milk in at least a 2 cup measuring cup.
  9. Whisk the Wondra into the milk until combined.
  10. Whisk the Wondra/milk mixture into your soup.
  11. Simmer your soup for another 10-15 minutes to thicken.

Notes

Enjoy your soup with a thick slice of fresh baked bread.

You can easily adapt this soup to your own taste by adding shredded cheese, scallions, or crispy bacon.

http://lynnssouthernheart.com/my-mamas-potato-soup/

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Feb 17 2013

Did that really just happen?

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So yesterday this former Michigan gal got a lovely surprise…Yes, it snowed in Greenville, SC.  Thank you very much!

Snow in Greenville, SC

I awoke early yesterday, something that never happens to me. Usually if I see 8:00 am it’s because I haven’t been to sleep yet. Yes, I have sleeping issues. I never outgrew that teenager trait of sleeping til noon. There are plenty of nights that I only sleep for 2-3 hrs, some nights not at all, and the sleep I do get is usually after 8 am. My Mama was the same way, she didn’t sleep til my Daddy left for work at 6 am. Seriously, we have a rule that I must call my Husband by 12:00-12:30 pm to let him know that I’m alive! When I was still in MI, if I didn’t call him by then I had better answer the phone when he called, otherwise he would leave work to come home and check on me. It’s a little harder for him to come home to make sure I’m alive now. But enough about my sleeping (or not) habits, back to the SNOW story…

Since I was up, I decided to get ready and go out for a while. Welp I got side tracked by Facebook and Pinterest (never should have logged on), then my Sister called for our usual weekend chat, which could be called a marathon chat because when we talk on the weekends our conversations can last anywhere from 2-4 hours!  I did cut her short when I saw it had started hailing out because I needed to get going, I was up and showered and dressed after all…and just when I thought it couldn’t get worse, what did I see…the hail had turned into SNOW!

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And boy snow it did…it wasn’t just a dusting like I assumed it would be. It didn’t stick to the streets but it did stick to my truck and the grass and trees. It did look pretty but I could have certainly done without any snow!  Thankfully it stopped after about an hour. It was gone as quickly as it started. It did actually stick around til this morning when the sun came out and melted it.

Here’s to hoping this was just a fluke and that stuff doesn’t make another appearance this year! How has your winter been? If you’re in the South, have y’all had any snow?

Mother Nature can bring on Spring any time now…Halo’s ready…

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Feb 05 2013

Easiest Roast Chicken and Baby Yellow Potatoes

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When I was growing up, my Sister and I would always have our Daddy cut our meat off the bone for us.  He didn’t mind though, he liked gnawing on the bones. So in my earlier cooking years I just bought boneless, skinless chicken breasts and I wouldn’t have to worry about having someone cut my meat off the bones for me. My chicken was never quite as juicy and moist as it was back in the day when my Mama would cook the chicken on the bone. I always just assumed it was my cooking and not because the chicken didn’t have it’s bones. Sometime around 2 or 3 years ago I decided to roast a whole chicken, bones and all ☺. That was the most delicious chicken I had EVER eaten and I swore off store bought rotisserie chickens.  I then got all cheeky with myself and decided to cook bone in skin on chicken breasts and they were a hit! I have been roasting my chicken with this easy recipe ever since. I don’t even have to ask my Daddy or my Husband to remove the bones for me either. Look at that 48 years old  49 next week, and I finally found out why my Daddy used to like gnawing on the bones, lol. I hope you enjoy my roast chicken and baby yellow potatoes as much as we do.

Easiest Roast Chicken and Baby Yellow Potatoes

Prep Time: 15 minutes

Cook Time: 40 minutes

1 hour, 10 minutes

Yield: 3-4 servings

Easiest Roast Chicken and Baby Yellow Potatoes

Ingredients

  • 2 chicken breasts, bone in and skin on
  • 3 pounds baby yellow potatoes
  • Olive oil to coat chicken breasts and potatoes
  • Lemon pepper seasoning, to taste
  • Garlic salt seasoning, to taste

Instructions

  1. Preheat oven to 400°
  2. For the Chicken Breasts:
  3. Rinse and dry the chicken breasts and place, breast side up, onto a baking sheet with sides. ( I used 12"x 19"x 1").
  4. Rub chicken breasts with olive oil, coating both the top and bottom.
  5. Sprinkle the top and bottom of chicken breasts with lemon pepper and garlic salt, to taste ( I used a lot of both). I also added the seasonings under the skin.
  6. For the Baby Yellow Potatoes:
  7. Wash and dry the potatoes.
  8. Leaving the skin on, cut the potatoes in half, and place in a large mixing bowl. If you are using larger potatoes cut them into approximately 1 inch cubes.
  9. Add enough olive oil to generously coat the potatoes.
  10. Sprinkle with lemon pepper and garlic salt, to taste. (I use a lot of both)
  11. Mix the potatoes, oil and seasonings around in the bowl ( I use Mother Nature's mixing spoons, my hands) making sure to evenly coat the potatoes.
  12. Place the potatoes cut side down, in a single layer, onto the same baking sheet as the chicken breasts.
  13. Place the baking sheet into the oven and bake,uncovered, for 40 minutes or until an instant read thermometer reads at least 160° when inserted into the thickest part of the breast, without touching the bone. You may need to adjust your cooking time depending upon the thickness of your chicken breasts. The chicken breasts that I roasted were large and thick.
  14. If you do not like your potatoes to have a well done crispy side to them you may want to turn them over half way through your cooking time. I like mine well done and crispy so I did not turn them over.
  15. Once you remove the baking sheet from the oven, you will need to let the chicken rest for 15 minutes to let the juices redistribute. You may want to tent the baking sheet with aluminum foil to keep the potatoes warm while the chicken rests. I didn't tent with foil, I used the resting time to remove the potatoes from the baking sheet, and placing them onto a pretty serving plate.
  16. Enjoy!
http://lynnssouthernheart.com/easiest-roast-chicken-with-baby-yellow-potatoes/

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Feb 01 2013

Go Red for Women…

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http://www.goredforwomen.org/

February 1, 2013 marks the American Heart Association, Go Red For Women’s 10th Anniversary. Heart disease is the No.1 killer of women, even more so than all forms of cancer!! Every year on the first Friday of February, National Wear Red Day is held to raise awareness of heart disease.

Unfortunately, most women don’t realize that the chest clutching fall to the ground heart attack symptoms that we associate with a heart attack, are not the symptoms that most women have. Our symptoms are so different from a man’s and each heart attack you have can have different symptoms. http://www.goredforwomen.org/about-heart-disease/symptoms_of_heart_disease_in_women/symptoms-of-a-heart-attack/

Seventeen years ago this April, at the age of 32, I had my first heart attack. The only reason I knew what was happening to me was because my Mama had been battling heart disease herself. The emergency department refused to believe me, but I was persistent, I knew I was having a heart attack.  Fast forward seventeen years and I am about to turn 49, I have had at least 6 heart attacks,  have 6 stents, and have other arteries that we are watching. I know I have more procedures in my future, but I have an incredibly talented cardiologist who listens to me when I tell him I have a blockage.

Some of the factors that increase your risk for heart disease are 1. High Blood Pressure 2. Smoking 3. High Cholesterol 4. Physically Inactive 5. Being Overweight  and  6. Family History.  Yep, I had ALL the risk factors…I now try to keep my blood pressure and cholesterol under control because unfortunately I cant change my family history. My heart attacks are also caused by stress and according to my cardiologist I have “sticky blood”. http://www.goredforwomen.org/home/know-your-risk/factors-that-increase-your-risk/

My Mama had a quadruple bypass and we got an additional 10 years with her before she passed away May 10, 2006, from heart disease, at the age of 59. My Daddy also had a triple bypass 5 ½ years ago at the age of 63. Heart disease is sprinkled throughout my family’s history and we need to make all women aware of the risk factors, symptoms, and how to SURVIVE heart disease.

I will be wearing RED on February 1st, will you wear RED for me???

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Jan 25 2013

Meatball Sandwich Casserole

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When I was 16 I cooked in a restaurant where I made these meatball sandwiches that every now and again, still all these years later, I get a hankerin for.  Now back then they were made with frozen meatballs, but they were really good frozen meatballs. I remember trying to make some at home once for my family for dinner. Welp, that didn’t work out so well, needless to say my Mom’s stoneware plates weren’t meant to be in a 400° oven, oops. I cracked 2 of her plates and I wasn’t asked to cook dinner again for a while. That is how this casserole was born.  I could get all the same tastes, just in casserole form.  I hope you enjoy this dish that each time I eat it I am taken back to that 16 year old kid.Meatball Sandwich Casserole

Meatball Sandwich Casserole

Prep Time: 25 minutes

Cook Time: 1 hour, 15 minutes

Yield: 6-8 Servings

Ingredients

  • 1½ pounds ground beef
  • 2 eggs
  • ½ cup seasoned breadcrumbs
  • ½ cup shredded Parmesan cheese
  • 2 tablespoons minced garlic
  • 1 tablespoon garlic salt
  • 1 teaspoon freshly ground pepper
  • 24 ounce jar spaghetti sauce
  • 4 cups shredded mozzarella cheese
  • 1 loaf (1 pound) Italian bread, cut into 1 inch slices
  • olive oil to drizzle over meatballs

Instructions

  1. Preheat oven to 400° F.
  2. In a large bowl combine garlic salt, black pepper, minced garlic, Parmesan cheese and eggs.
  3. Crumble the ground beef over mixture and mix until just combined.
  4. Roll into 1½"-2" balls (about the size of a golf ball) and place onto a 12" x 18"x 1" baking sheet.
  5. Drizzle the meatballs with olive oil, rolling around to make sure they are completely coated.
  6. Place baking sheet into the oven to bake turning meatballs over after 15 minutes to brown the other side.
  7. Return to oven and bake an additional 10-15 minutes or until no longer pink inside.
  8. Lower oven temperature to 350° F.
  9. While meatballs cool slightly, arrange sliced bread in a single layer in an ungreased 9" x 13" baking dish.
  10. Cover bread slices with 1½ cups shredded mozzarella cheese.
  11. Slice meatballs in ½ and layer over mozzarella cheese.
  12. Top meatballs with your favorite spaghetti sauce.
  13. Sprinkle with remaining 2½ cups of mozzarella cheese.
  14. Return casserole to the oven and bake uncovered at 350° F for 30-45 minutes or until heated through and cheese is melted and bubbly.
  15. Enjoy!
http://lynnssouthernheart.com/meatball-sandwich-casserole/

 

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Jan 24 2013

My First Time…

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Lynn with Cowboy HatNo not that first time, Silly :wink: my first blog post.
I’m ready to roll out my brand spankin new blog. I’ve got her all gussied up and dipped her in a vat of glitter to make her SPARKLE ♥  I would be ecstatic if I could be dipped in a vat of glitter E V E R Y day. I don’t care if I am just going to the grocery store or McDonald’s drive thru for a sweet tea, I like to be sparkly from head to toe.

I cant wait to share all my Loves with you like ♥ Antiques ♥ Angels ♥ Jewelry ♥ anything Purple ♥ Sweet Tea ♥ the South ♥ Vintage Kitchen stuff ♥ Canning Jars ♥ Cookbooks ♥ Victorian Houses ♥ and Shopping ♥

Join me as this Northern Girl learns to live in her Southern Girl’s World. We’ll cook a little, travel some, and hopefully learn to take great pictures. All the while laughing often, crying occasionally and saying y’all a whole lot.

If there’s more y’all want to know stop back often to see what kind of trouble I’ve been getting into…

 

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