Tuesday, October 24, 2017

Fried Green Beans

Here's our newest go-to side dish. They're so good and so easy, we would eat them just about every night. Regardless of what you're serving, they go with it like a hand in a glove.

Tuesday, July 11, 2017

Buffalo Chicken Pasta Bake

Here's a recipe that showed up in my Facebook feed that looked and proved to be quite delicious! The original post for this spicy pasta dish can be found here on Inside Bru Crew Life. I love fixing Buffalo Chicken Dip and just knew this would be as equally good. Any pasta dish is a rare dish around our house since we have moderated our carb intake. However, sometimes you just have to go there and enjoy a forbidden treat. 

Tuesday, July 4, 2017

Cheesy Garlic Bread

Last month I ended a wonderful eight months working with our local public library. I enjoyed working with a super group of ladies who made it a goal to expand minds and offer daily learning opportunities to all who entered the doors.

Before I left, the ladies staged a delicious going away lunch. I will try to share a few of the recipes along the way. This is the first one that needs to filed under "KEEPER!" Between changing phones and computers in addition to a job, I can't find half of my files. And you know how you THINK you've backed everything up? Well, I've had to hook up my old trusty computer with fingers crossed that I'd find what I needed.

Friday, May 19, 2017

Buttermilk "Oven Fried" Chicken aka Cornflake Crust Baked Chicken

I was looking over a recipe book Carolyn brought in when we were preparing for the Library's Taste and Tell II program when I ran across this recipe from The Skinnytaste Cookbook. One of the titles caught my eye and I immediately thought about my Grandmother Gaudette.

Growing up in Connecticut, I remember a trip to the lake where my Great-Uncle Arthur and Great-Aunt Betty had a cabin. Me, my siblings and all my Holmes cousins always had a lot of fun playing together. This is where I first learned about an "outhouse." Who knew such a thing existed?

Tuesday, May 16, 2017

Marinated Grilled Shrimp

Last weekend Andy suggested we head south on I-65 and stop off at Logan's for a quick bite on our way to the river. We enjoyed some grilled veggies and mesquite grilled shrimp that were both prepared "just right." The next day, I made a side trip to Florence and fought the crowds shopping for myself and my Mother. If you've read this blog long enough, you know I am missing the shopping gene unless it revolves around shopping at a big grocery store with a great food selection or a home store. And I don't mean a frou frou place to clutter my house with.

Wednesday, April 26, 2017

Smoked Ham on the Oklahoma Joe

Mr. Grisham has outdone himself smoking hams on the Oklahoma Joe grill at the river. We have more cooking apparatuses than anyone I know. He had been looking over smoker/grills for some time and kept going back this particular model. Of course, each one has to be tested before we cook for anyone else. We have smoked and grilled numerous meats and both agree this one is definitely the best one by far. (well, tied with a nice grilled steak!) We were getting everything together for Easter dinner this year and I realized I had never posted how our recipe for smoked ham on the blog. I clearly remembered snapping a few pics with my cell phone and thought I had. (These pictures do not do the taste of this ham justice!) Turns out I shared to my Man, That Stuff is Good timeline on Facebook. He smoked this shank portion ham for my birthday weekend and it was very well received!

Monday, April 10, 2017

Stuffed Mini Sweet Peppers

When I tasted my first sweet pepper many years ago, I heard angels singing in the background. Don't get me wrong, green peppers are perfect for many dishes. However, when the pepper is the dominant flavor I'll be tasting, I will break the bank to buy red, yellow or orange. 

I bought a bag of mini peppers for a dish and for whatever reason, the menu changed. A week rolled by and there was no way I was going to let them go to waste. What to do??? I had a small pack of mushrooms in the fridge and I got inspired. Part of the container would go in a spaghetti meat sauce and the rest of them would be stuffed inside the peppers similar to how I make my stuffed mushrooms.

Saturday, March 11, 2017

Whisky Balls

If you were one of the lucky ones to enjoy the Rum Balls I made for the library's quarterly Christmas Tea, you most likely will enjoy these at the next tea. I found a bourbon ball recipe contributed by Barbara Pankey in the Fabulous Food Auction recipe book when I found the Horseradish Carrot Casserole recipe and filed it away for future use. We have our next tea coming up at the end of the month and it will have an "Irish" theme. I swapped the bourbon for a Canadian whisky and they turned out just fine. Since putting on a tea is very labor intensive and the whisky balls can be frozen ahead of time; I chose a day when I had a little spare time to go ahead and get these made. Making two batches, I ended up with around 90-100 balls.

Monday, February 20, 2017

Horseradish Carrot Casserole

I've been eye-balling this recipe for a long time. It's in one of my many local cookbooks. I love horseradish, as you know my penchant for cocktail sauce, but I couldn't wrap my head around it and carrots together. I should have never had a moment's hesitation because this recipe was contributed by Carolyn H. to a food auction sponsored by the Giles County Public Library back in 2011. Mrs. H. is a wonderful cook and I have been fortunate to get to enjoy several of her dishes recently.

Sunday, February 5, 2017

Andy's Three Meat 🐮 Chili 🐷

One of Andy's specialties is his three meat chili. It's not spicy hot but it's very meaty, simple and flavorful. And the stew meat? It's so tender it melts in your mouth. For some reason, when we fix a soup or stew, we have to make enough to feed Cox's army. That works out just fine for us because I love eating a chili dog, making frito chili pies or vacuum sealing for a night when we don't feel like cooking.

Monday, January 23, 2017

Muffaletta Pasta Salad

The other night I fixed Classic Greek Chicken and wanted a cool pasta salad to go with it. Greek, in my opinion means olives must be in the mix. Muffaletta comes from the olive salad you find slathered on a yummy New Orleans classic muffaletta sandwich. I dug around the pantry and threw this together. The next time I fix this, you will see hard salami and deli bologna chopped up. This one is a work in progress as I'm thinking Feta cheese crumbles would have been awesome too.

Sunday, January 15, 2017

Pressure Cooker 🍝 Meatballs and Pasta 🍝

Have you heard me mention a few times how much I love, love, love my pressure cooker? Seriously, I can't wait to test a few more dishes and post them for you. There is nothing like coming home, dumping a few ingredients in a pot, taking 10-15 minutes for the pot to get to the correct pressure and having this dish cooked in 8 minutes. Yes, with frozen meatballs and uncooked pasta. And delicious? Flavor infused is no exaggeration. Pressure cooker pulled chicken on hoecakes and shredded taco chicken wrapped up in a tortilla are super quick and very, very tasty using this device. Should I mention cooking two whole partially frozen chickens in around 38 minutes with the meat falling off the bone again? I'm not one to buy every gadget out there (I just don't have the space nor like to spend the money) but this one was worth every penny.

Monday, January 9, 2017

Hamburger Soup aka Vegetable Beef Soup

Mr. Grisham reeled me in with this soup YEARS ago. When he uses my homegrown, canned tomatoes to make it, there's nothing better. It falls into the "hurt yourself from eating so much" category. In my opinion, this doesn't need anything else but eating, but Andy likes to make peanut butter or homemade pimiento cheese sandwiches to eat with it. At times I will bake up some cornbread, but the flavor is so rich I don't want anything taking away from the flavor.

Saturday, January 7, 2017

Chicken, Mushroom and Artichoke Casserole

It's hard to believe five years has passed since I started the "Man, That Stuff is Good!" blog. When I scroll through the folders on my computer, I'm even more overwhelmed by how many recipes I haven't gotten around to posting. To say I've been in a transistional state for the past four years has been an understatement. It seems I woke up one day and my zing, energy, gusto, etc. flew out the door. In hindsight I realize how excessive stress can and will destroy your health. Add to that, as my husband tells me, "you do too much for everyone." He has accused me of putting other peoples needs (personal and work) in front of my own and worrying about the consequences of other's peoples actions and trying to fix it for them. Guilty as charged. I've been working on changing that to a positive. It's hard to say No when you are a people pleaser at heart. The last six months I quit doing so much for people who did so little for me. All I can say is I'm sorry I didn't do it sooner.

Friday, January 6, 2017

🎉 5 YEARS 🎉 AND COUNTING!

It's hard to believe five years has "rolled" by. Man, That Stuff is Good has been a great online recipe book for Andy and myself. My hope is that you are able to use it the same way. With over 500 posts and counting, there is no reason to be stuck deciding what to fix for dinner.

Monday, January 2, 2017

🐸 Bullfrog 🐸 Cocktails

I don't know about y'all, but there is something about near 70 degree weather on the second day of the new year that gets me thinking about summer. Once I get to thinking about summer or warm weather, I start thinking about the river. Now that I'm on that path, I think about enjoying an ice cold toddy on the dock watching the boats go by. The drink I'm going to talk about earned my son Dale the nickname "Cricket". Someone (not me, or was it?) got the bright idea to mix up some Bullfrog since everyone was coming down for the weekend and nobody would be driving home. We enjoyed brutal rounds of UNO, lots of laughing and cutting up and numerous bottles of Bullfrog as the sun started to set. About once a year someone asks me how to mix them up. Every year I swear it's on the blog and it isn't. Now it is. This one is about as easy as it gets and cheap.

Sunday, January 1, 2017

🎊 Happy New Year 2017! 🎉

Here's the key to a successful year! Happy New Year!! May everything you wish for come your way.
Andy and I wish all of you the best in 2017!
This post will help you remember why we eat each of a traditional Southern New Year's Dinner.
2017 I have hog jowl, collard greens, (instead of turnip greens), black eyed peas and cornbread (instead of hoe cakes) on the menu.

REPOST FROM 2015


If you live in the South, you know come New Year's Day you better have a pot of black-eyed peas, hog jowl, turnip greens or cabbage and corn bread. Otherwise, you are staring the new year down and asking for bad luck, no blessings and a lack of money to come your way. The hog jowl comes from the cheek of the pig. It's pretty fatty and the rind is tough as nails. I personally cut that off, but Andy leaves it on when he's fixing it. The taste is very similar to bacon, but just short of as good.