Hey there, so glad you stopped by! I’m Leslie. If you follow my blog then you know I love food. I love cooking and coming up with new concoctions, inventing new dishes, and sharing my recipes.
I especially love cooking Mexican food as you can see all my previous recipes have been Mexican based. I have learned to cook these foods from my husband, Hispanic friends, and I lived in Mexico for over a year 2009-2010. Living in two different states, I learned to cook some of the same dishes different ways, each state having their own way of cooking them. Some of those dishes I either learned while living there or learned a different way to prepare them. Pozole, tacos de Barbacoa Guadalajara style, Enchiladas, and tortas Ahogado just to name a few.
Well I’m going to take a short pause from Mexican food and introduce you to my heritage. I am from the south, western NC to be exact. I come from a long line of southern cooking women.
Here in the south the kitchen is the ❤ of the home. We do a lot of cooking since having big families who love to eat. Family get togethers take up about 60% of our social outings. So what better way to celebrate are they besides eating!
We all have fond memories of visiting our grandparents home. If you were like me you couldn’t wait to see what kind of goodies your mawmaw had waiting for you either in the pie safe or refrigerator.
My mawmaw G. made the best blackberry dumplins’ I ever ate. My mom’s came in a close second since my mawmae taught her how to make them.
Anywho, I’ve got 25 of my favorite southern dishes that I am going to share here with you. These are the recipes that are going to be in my cookbook.
Thank you for following me here and also instagram: @southern_backporch_gossip, here: @sbgpblogs, and the podcast: anchor.fm/leslie-lisa .
Thanks & God Bless,
1 onion chopped into cubes
2 jalapenos chopped
1/4 cup of extra Virginia olive oil
1 can of sweet corn
2 cups of shredded Mexican-style cheese
1 cup of self rising flour
2 cups of self rising cornmeal – I like yellow
2 cups of milk
1 red bell pepper cubed
mix all ingredients together
1 tbsp oil coat 13 x 9 pan
preheat oven to 425 F
pour batter into pan
baked 30 45 minutes (baking until light brown on top)
test to see if done with fork
serve with pinto beans, lentils, or practically anything
3 large chicken breast shredded ( cooked of course)
one bag of Pepperidge Farm stuffing chicken flavor
one cup broccoli broken down
1/2 cup celery chopped
one can cream of chicken ( but don’t add water)
one can cream of mushroom or salary
optional : 1/3 bag of egg noodles tell me you didn’t , one red bell pepper
preheat oven 425 degrees F
using a 2 quart baking dish, I use glass so I can see all the different colors mixed together, 1/2 the stuffing mix in the bottom then line all shredded chicken over top of stuffing mix.
mix your vegetables in a bowl together
sprinkle all vegetables over the chicken
pour both cans of soup in a bowl mixing together
poor soup mix over all making sure it’s gets to the bottom good for all the stuffing.
making sure the stuffing is wet enough
line noodles over top and the rest of stuffing making sure it is wet enough if it isn’t soupy add one can of water evenly over it all, mashing it down with a spoon evening it out all over
make sure it is wet enough for the stuffing on top
place in top rack of oven
cook 30-45 minutes
serve alone or as entree