Here is another fantastic recipe from my #stepuptosensational concept. Let me know what you think. I love this recipe because the whole thing cooks in one skillet and takes 45 minutes from start to finish.
I am so fortunate to have all these wonderful family recipes to turn to for inspiration. Some times I come across one like this. They are labeled Pound Cake Cookies and they are so delicious. I think they closely resemble a Pecan Sandie. I hope…
Trying out this new concept of one recipe three ways. This was the first one I ever did.
I had the “fancy” version at a Country Club and thought this is really good and I can recite this. I also thought what if I want similar taste profiles but didn’t have all that time? That when I created #steptosensational. I hope you enjoy!
As always, follow me on instagram https://www.instagram.com/whiskinthesouthern/ and send pics of your trues.
Chilean Sea Bas
- 4 6-oz pieces Chilean Sea Bass
- 1 large Lemon
- Salt & Pepper
- 1 Tbs. Butter, cut into fourths
- 1/4 cup Finely chopped fresh herbs, like parsley, thyme and oregano
- 1 cup Panko Bread Crumbs
Cook to Impress
- 1/4 cup Finely chopped Shallots
- 3 Tbs. White-wine Vinegar
- 1/3 cup Heavy Cream
- 9 Tbs. additional, Unsalted Butter, cut into 12 pieces
- Preheat ovent o 400°.Cut a 10 inch piece of parchment paper and Fish in center.Give each filet a squeeze of lemon and sprinkle with a little salt & pepper.Dot each piece of fish with a piece of butter. Then start to close your package.Pull the short sides up to meet each other over the middle of the fish and fold it down together. Twist ends tight and place on a baking sheet.Bake for 10 -15 minutes. The fish should be transluscent and flake easily.
- In this preparation, you will toss the chopped herbs with the salt and pepper and panko bread crumbs together.Melt the butter and stir in the juice of half the lemon. Brush this over the fish and then coat the fish with the herb/bread crumb mixture.Bake in the 400° degree oven for 10-15 minutes but without the parchment paper.
Cook to Impress
- Follow the Weeknight Entertaining instructions, then make the Beurre Blanc.Melt 1 Tbs. butter in a saute pan and add the shalltos. Cook until just translucent but not browned, about a minute or two.Add in the vinegar and continue to cook until liquid is almost entirely reduced.Stir in the heavy cream and bring to a boil. Reduce heat to a heavy simmer but not quite boiling.Whisk in butter, one piece at a time, whisking constanly, until all butter is fully incorporated.Portion the sauce onto each plate and place fish on top of sauce.
A few years back, I was on a couples trip to celebrate a friends birthday. We went to San Francisco. The gals went a day early to shop and we had a grand time. It started raining, as it does in San Francisco, and we…
I did a piece a while back, saying that you don’t really need to purchase an air fryer, if you have a toaster oven with the convection setting. That still holds true but I am taking back the you don’t need both part. A toaster…
I had seen this recipe among my families #ShoeboxFullofRecipes , but I had never made it. So when I was in Georgia, at the end of September, it seemed like the perfect time to try it. It was delicious and received rave reviews. So last week when it was National Southern Food day on Friday and Pie day on Saturday, it was a natural to post.
This pie is very similar to a classic Chess Pie. Really the only thing missing is the cornmeal. I love it for its simplicity and adaptability. You can serve it alone or with a dab of whipped cream. You can serve it with berries on top/side or you can stir them in right before you bake it.
I hope you enjoy this pie as much as me and my family do. Please send picture and as always follow me on Instagram https://www.instagram.com/whiskinthesouthern/
- 1 9" Prepared Pie crust You can buy or make
- 3 large Eggs
- 1-1/2 cups Granulated White Sugar
- 2 Tbs. All-Purpose Flour
- 1/4 tsp. Salt
- 8 Tbs. Unslated Butter, melted
- 3/4 cup Buttermilk
- 1-1/2 tsp. Pure Vanilla Extract
- Preheat oven to 350°.Beat the eggs, until just foamy. Add sugar, flour and salt and continue to beat.Beat in melted butter and mix well. Add buttermilk and vanilla.
- Pour into unbaked pie crust.Bake pie on BOTTOM of oven, for 20 minutes. This browns and crisps the bottom pf the oie crust.Move pie to middle rack and bake for another 20-25 minutes. You are looking for the custard to start to set and a thin golden brown crust on top.
- The custard will still be a little jiggly. It will set as it cools. You can check internal temp if you want. It should be 175°.Remove pie from oven and place on rack to cool. You can serve warm of refrigerated. It is delicious cold for breakfast.Stor, covered in refrigerator for up to a week.
When I was in college, my boyfriends dad used to make Apricot Brandy. I still think about sipping it during the summer sitting in their backyard, or in the winter by a fireplace. So when I somehow ended up with bags of dried apricot. Maybe…
Back on January 19th I posted my version of the Tik Tok, cake cutting hack, on my Instagram. While you all loved the hack, what I heard most was, “I need that recipe”! So here you go. This is my vanilla cake recipe. It is…
I love the idea of homemade gifts, especially sweet ones you can eat!
This popcorn bark is the perfect canvas for any occasion. You can customize your colors and flavors to fit any holiday. Peppermints at Christmas time, Conversation Hearts at Valentines Day and Jelly Beans for Easter. Then again who needs an occasion? Make this for a movie night at home or anytime your kids need a project.
I used a packaged sweet n salty popcorn. You can do a plain popcorn or if you like it sweeter, you can use a kettle corn. This is your gift to give!
As always, please let me know what you do with this recipe. Send pictures and comments. Please follow me on Instagram @whiskinthesouthern
- 8 cups Popcorn
- 8 ounces white chocolate, chopped
- 8 ounces milk chocolate, chopped
- 1/2 cup Candy, of your choice
- 1/4 cup Another candy, of your choice.
- 1 Tbs. Finishing Salt, like Maldon
- Line a baking sheet with parchment paper, or a silpat.Spread the popcorn out evenly over the entire sheet. Try to keep an even layer, from edge to edge.
- Melt white chocolate. I like to do it in the microwave in 15 second intevals. I also melt it in disposable pastry bags. You can melt in a bowl and then transfer to a ziploc bag. Cut a small cornerr off and use that to drizzle the white chocolate, in lines all over the popcorn. Try to get edge to edge.Repeat melting process with milk chocolate and drizzle over popcorn in different direction than white chocolate.Remember edge to edge.
- Sprinkle candies over wet chocolate drizzle and lightly press in.Allow candy to set until chocolate is firm, at room temperature, at least an hour.Carefully,break into random pieces and place in gift box or serve.This will keep for 3-5 days.
Even though it is January, it was recently National Strawberry Ice Cream Day. And honestly, who couldn’t use something fresh and sweet right now? I love this recipe. It comes together so quickly. The ingredients rae not obtrusive to keep in the house. Once you…
I love a good “one-pan dish”. So when, one Saturday morning when I saw this recipe on the FoodNetwork’s The Kitchen, I was glued to the tv. Katie Lee Biegel shared this dish and it seemed too easy to be good. But it looked fantastic…
It seems so simple but fresh whipped cream, made at home, is something special.
I love recipes that are simple but offer a big wow factor. It’s ironic that something so simple is often not tried. I hope this gives you the incentive needed to make your own whipped cream.
Homemade Whipped Cream
- 16 ounces COLD Heavy Whipping Cream
- 1/4 cup Confectioners' Sugar
- 1 tsp. Vanilla Extract
- Remove cream from your refrigerator, right before you are going to use it. You want your cream cold.Pour the cream into a metal bowl. Again, it should be room temperature or colder.
- Starting on a slow speed, use a hand mixer or stand up fitted with whisk, and start to whip the cream.As cream starts to thicken up, gradually increase speed of mixer.
- Once you have acheived a bubbly and foamy cream you can gradually add in the confectioners' sugar and then add the vanilla.
- From here mix at high speed until you have the desired consistency. From soft peaks to stiff.Store in an air tight container in refrigerator for up to a week.