Delicio Recipe List

I have 9 different varieties of canned goods for sale: 3 varieties of Pickles 2 varieties of relish 3 varieties of BBQ Sauce 1 type of Jam (I'll be adding another jam when my figs ripen) If you are interested, choose the varieties you would like to purchase from the drop-down list above the "Buy Now" button. I use the USPS's medium flat rate boxes, and their shipping is $12. I can fit up to 5, maybe 6 jars in each box. When you order, there is nothing to join or sign up, and your information is secure! Thanks! Minimum Order of 2 Jars for Shipping Dill Pickles $5.00 USD Garlic Dill Pickles $5.00 USD Bread and Butter Pickles $5.00 USD Red Onion Jam $4.00 USD Vidalia Onion Relish $4.00 USD Caramelized Onion Relish $4.00 USD Daddy's BBQ for Pulled Pork $6.00 USD Memphis~Style BBQ Sauce $6.00 USD Memphis~Style Hot BBQ Sauce $6.00 USD

My Mama loved Pepper Jelly! I remember her having the green jelly in the little jars. She would get Ritz Crackers and smear them with cream cheese and Pepper Jelly! I bet she would have eaten this stuff up!!! 4 cups Red Onion, finely chopped 1 1/2 cups Apple Cider Vinegar 1/2 cup Red Wine Vinegar 1 pkg (1.75 oz) fruit pectin 1/2 teaspoon dried Basil 1/2 teaspoon black pepper 4 cups sugar 3/4 cup dark brown sugar, firmly packed In a large pot, combine all ingredients EXCEPT the sugars. Bring to a rolling boil. Add sugars. Stirring constantly, bring to a rolling boil again and boil 1 minute. Remove from heat and skim off any foam that may have formed. Spoon jam into heat resistant jars and cool to room temperature. Store in the refrigerator. You can also use a water bath and can the jam to store it in your pantry!

I am happy to announce the release of my friend Ally's cookbook, Ally's Kitchen~A Passport for Adventurous Palates! It is an amazing culinary road trip for all who love food, family and adventure! Believe me, this cookbook is not for the bland of heart! We are talking a bold bohemian rhapsody of flavors and passion for foods! Scroll to the bottom to enter to win a copy!!! I enjoyed reading about Ally's childhood, her adventure in retracing her steps and her recollections of the family and foods that "reflect the legacy and heritage of her homeland." Beautifully written and excellently photographed, it is so full of bold, colorful food that you can almost smell the rich exotic aromas!  My Own Mama~Bohemian Style! I chose to honor Ally's book on my own Mama's birthday! A day when I reflect on the multitude of hours, days, years in the kitchen with the women who made me who I am today! Ally's style and stories remind me of the summer's we spent with f...

With allergies kicking in, I have several people with colds, sinus infections and bronchitis! Soooo, I made some good old fashioned Chicken Noodle Soup! I made it with a dash of cayenne pepper and a splash of lemon in this batch to help open the sinuses and clear the throat! 12 cups chicken broth* 4 cups chicken, cut into pieces** 1/2 cup chopped onion 1 teaspoon minced garlic 1/2 teaspoon dried sweet basil 2 tablespoons fresh lemon juice 8 ounces dried wide egg noodles Salt and Pepper, to taste Combine all the ingredients but the noodles. Bring to a boil, and add noodles. Reduce to a simmer and cook until done. (about 8-10 minutes) Taste the broth and adjust the seasonings to your taste. * I use homemade chicken stock. If you need to use store bought, make sure it is a good quality stock. It's the base of your soup, and it "makes or breaks" your final dish! **I used leftover grilled chicken. You can use any chicken you'd like.

No, this isn't only a breakfast dish.  It's usually on the restaurant menu tucked in among the rest of the fried meats and vegetables.  It's a good one when we need something familiar and comforting and non-spicy.  It's easy to make at home, too.  Here's how: 3-4 eggs 2 tomatoes salt pepper sugar chopped green onion (opt.) Beat eggs in a bowl with some salt and pepper.  Dice tomatoes.  Heat a wok and add a few tablespoons of oil.  Once it's all smoking hot add the egg.  It should puff up instantly and you can tip the wok around to spread it out more.  After a bit add the tomatoes, stir and turn gently, breaking up the eggs a little, until the egg is just cooked and the tomatoes hot.  Sprinkle with a wee bit of sugar and add green onions if you want.  Turn onto a serving plate.

We've had a lot of work and a little drama going on the past several days preparing and working and prepping and cooking and cleaning... and the list goes on! The first drama/horror was a stove that didn't work. The microwave worked long enough for my son to heat up a hot dog Friday afternoon. There was no hot water and the breakers kept tripping! (BTW... try cleaning up with no hot water! LOL) The people that we were doing this for were VERY understanding!  You do what you can do and that's ALL you can do!  Thank you Rick and Faris!!!  In the spirit of the recent Farm to Table movement, I wanted to create an event for the bride using a lot of local resources/farms. She told me she really loves using local fresh ingredients and farm products. In the picture below the, the hubby and I are setting up the buffet server that had Cheese Logs on the side that I'm working on. I used a Fromage Blanc from my farm friends Alice and Earle at Middle Sparrow Ranch in Sardis, SC to ...

1 box (10 oz.) frozen chopped spinach, cooked, cooled and squeezed dry* 1 container (16 oz.) sour cream 1 cup Mayonnaise 1 pkg Knorr Vegetable Mix 1/4 tsp Garlic Powder 1/4 tsp Onion Powder Dash of Cayenne Pepper Combine all ingredients and chill about 2 hours. Serve with your favorite dippers. I use club crackers and scoops corn chips! * When I make this for a crowd I use 5 pkgs of chopped spinach and multiply all the other ingredients by 4. It comes out great that way!

1 lb Mild Sausage 1/3 cup Onion, chopped 1 Garlic Clove, minced 1/4 cup Italian Bread Crumbs 5 Eggs 3 tsp Dijon Mustard 1/2 tsp Sweet Basil, dried 2 cups Mozzarella Cheese � cup Parmesan Cheese, grated Salt & Black Pepper, to taste Preheat the oven to 350 degrees.  Cook sausage, onion and garlic in a heavy skillet over medium heat until meat is brown; drain. In a large bowl, combine bread crumbs, meat mixture, egg, 3 tsp mustard, parsley, cheeses, salt and pepper. Spoon meat mixture into mini muffin pans. Baked for about 15 to 20 minutes or until golden brown and cooked through. Note: Serve with your favorite hot mustard or horseradish�

Pretty much everyone in the South has an aunt or grandmother that has a pimento cheese recipe. I combined the ideas from several recipes and came up with this one. I made it for a wedding reception this weekend, and it was a smash hit. I had several people tell me that it was the best they ever had! I love it! Yay! Even the bartender (my step-son took him some sandwiches) said that the pimento cheese is awesome! 1 lb Extra Sharp Cheddar Cheese, grated 1 8oz package Cream Cheese, softened 1 cup diced Pimento 1 cup Mayonnaise 2 tablespoons onion, grated 1 teaspoon garlic powder Salt and Cayenne Pepper, to taste Combine all the ingredients, mixing well. Refrigerate 2 to 3 hours for flavors to mix. (Overnight is best.)