southwestern bean salad
I like traditional three-bean salad, and I also like southwestern recipes. I decided to create a cold salad from these two ideas. This bean salad is sweet and tangy, with a little heat. We enjoy it with grilled chicken and baked ham, but it would be a nice accompaniment to most meats, poultry, and even fish. If you like low carb recipes, you can use Splenda instead of sugar. Yes, beans have carbs, but they also provide protein and fiber.
Be sure to try the fajita sauce!
Fajitas are some of our favorite southwestern recipes. You can make a tasty fajita out of just about any type of meat, poultry or seafood, so they’re very versatile. Fajitas are also a great way to use leftovers, which is the way I created my smoked pork fajita recipe. We had slow-smoked a pork loin, and it was big. I shredded some of the leftover meat to make pulled pork, and I cut the remaining pork into strips and placed it in the freezer for future fajitas.
Filed under American Recipes, Southwestern and Tex-Mex recipes by on Apr 7th, 2012. Comment. 
Venison sausage is great on the grill!
Looking for venison recipes? If you eat venison on a regular basis, you might be looking for something a little different. The following is a venison sausage recipe with a Cajun flair. This venison recipe is packed with flavor, and the links are awesome on the grill! Deer meat is too lean to stand alone in sausage recipes, so I mix in some pork butt with the venison.
Filed under American Recipes, BBQ Cooking, Creole and Cajun recipes, Low Carb Recipes, Sausages, Wild Game Recipes by on Feb 27th, 2012. Comment.
low carb sweet, sticky ribs
Can you have sticky ribs by using low carb recipes? Don’t you need sugar in a sticky ribs recipe? Real sugar is not absolutely necessary for wonderfully sticky ribs, and I proved that today with my new oven baked ribs recipe. These pork ribs in the oven are seriously awesome! Forget using sugary barbecue sauce – you won’t need it! These baked ribs will create a flavor explosion in your mouth.
Filed under American Recipes, Entree Recipes and Side Dishes, Low Carb Recipes by on Feb 24th, 2012. Comment.
jalapeno-ranch cole slaw
We southerners like our cabbage, and we use it in lots of southern food, especially coleslaw. Looking for coleslaw recipes that are something a little out of the ordinary? If so, you’ll enjoy this coleslaw recipe that I just created today. It has a marvelous taste and texture, and it goes great will just about everything. Top hotdogs with the slaw, or serve it with chicken, burgers, ham, or even steaks. We had our jalapeno-ranch coleslaw tonight with a delicious southern food – pulled pork barbecue. Here’s the recipe:
Filed under American Recipes, Entree Recipes and Side Dishes, Southern food by on Feb 13th, 2012. Comment.
Roast chicken – southern style
Chicken is a favorite southern food, and we cook it in all sorts of ways. An easy, stress-free way to cook the poultry is with a good roast chicken recipe. This roasted chicken recipe includes some of the favorite flavors of the South, and the bird is tender, juicy, and delicious. The flavors are also reminiscent of Lowcountry recipes. Serve the roast chicken with roasted vegetables and potatoes, with mashed potatoes, or with rice. It’s also good with sweet potatoes.
Filed under American Recipes, Entree Recipes and Side Dishes, Southern food by on Feb 10th, 2012. Comment.
teriyaki-garlic steak recipe
This is a great steak recipe for sirloin. Sirloin isn’t always the tenderest of beef cuts, and the marinade I use for this recipe makes the meat tender. It also gives it a lot of wonderful flavor. I like to slice my sirloin steaks into long strips to give it more surface area so that it’ll soak up more of the marinade. An easy way to cut the steak into strips is to roll the steak up and then slice it, across the grain. Before rolling it up, however, you might want to rub some meat tenderizer into the beef. If you do, use unseasoned meat tenderizer.
Filed under American Recipes, Entree Recipes and Side Dishes by on Feb 8th, 2012. Comment.
southern food: seafood salad
This is another of my pescatarian recipes. It’s a great way to use leftover boiled shrimp and blue crabs. Actually, you can use any type of crabmeat in this recipe, but I think blue crabs are the tastiest of all the different varieties of crabs. In fact, I find that blue crabs are best in most of the crab recipes I make. That could just be because I’m from the South, and we can catch our own blue crabs.
Filed under American Recipes, Seafood and Fish Recipes, Southern food by on Jan 18th, 2012. Comment.
spicy vegetarian soup recipe
All vegetarian recipes don’t have to be boring. In fact, I have several hearty soup recipes that don’t contain any type of flesh. The one I’m sharing with you today is an easy soup recipe that’s not only hearty and delicious, it’s also healthy and super easy to make. The beefy flavor and texture comes from Meal Starters, a product made by Morning Star. Its texture and flavor are very similar to hamburger meat that’s been browned and then broken up into crumbles.
Read more on Vegetarian recipes: Easy vegetable soup with “beef”…
Filed under American Recipes, Autumn and Halloween Recipes, Entree Recipes and Side Dishes by on Jan 15th, 2012. Comment.
Hoppin' John – one of the better-known Lowcountry recipes.
If you live in the United States, you’ve probably heard of Lowcountry recipes, although you might not be completely sure about what they are. Perhaps you’ve also seen the term presented as Low Country recipes. Lowcountry recipes are cooking techniques, ingredients, and traditions that originate in the Lowcountry. The Lowcountry is usually considered as the coastal area and small offshore islands of South Carolina, although many people also include the coast and sea islands of Georgia in the term. The name comes from the fact that this is a geographically low-lying area of flat plains, marshes, estuaries, and beaches.
