Posts by Gail South
Shrimp and Gouda Grits
Directions Grits Shrimp
Read MoreGreen Chicken Chili, Slow-Cooker
INGREDIENTS Mix chicken, potatoes, salsa, broth, cumin, salt, and pepper in slow cooker. Cover and cook until chicken shreds easily with a fork and sweet potatoes are tender, about 4 hours on high or 6 hours on low. Add beans during last 30 minutes of cooking. Shred chicken in slow cooker with 2 forks. Taste…
Read MorePork Tenderloin, Spiced with Cherry-Thyme Pan Sauce
INGREDIENTS PREPARATION 1. Combine coriander, 1 tsp. salt, and 1/4 tsp. pepper in a small bowl. Rub pork with spice mixture.2. Heat oil in a 12″ heavy skillet over medium-high until hot but not smoking. Reduce heat to medium and cook pork, turning occasionally, until meat is browned on all sides and an instant-read thermometer…
Read MoreSpiced Quinoa and Chickpea Bites
1 (14.5-oz.) can chickpeas, drained, rinsed 1/3 cup extra-virgin olive oil 2 garlic cloves, peeled, smashed 1 tsp. kosher salt 1/2 tsp. ground cumin 1/4 tsp. cayenne pepper (optional) 1/4 tsp. ground cinnamon 1 large egg 2 Tbsp. smooth almond butter or sunbutter 1 1/4 cups cooked quinoa (preferably red) Vegetable oil (for frying; about…
Read MoreRob Roast, Standing and Yorkshire Pudding
Ingredients: Procedure: To serve, simply carve the roast and serve with the pudding. No need to rest the meat, as the interior will have rested before returning to the oven.
Read MoreButternut Squash Soup with Brie & Cheddar
Prep Time: 20 minutes Cook Time: 25 minutes Total Time: 45 minutesServings: 6Calories Per Serving: 419 kcal 3 tablespoons salted butter2 tablespoons extra virgin olive oil1 yellow onion, chopped2 tablespoons fresh thyme leaves1 tablespoon chopped fresh sage2-3 cups cubed butternut squash1/4 cup all-purpose flour3 cups bone, chicken, or vegetable broth1 bottle/can (12 ounce) pumpkin beer/cider2 cups whole milk1 cup chopped broccoli2-3 cups shredded cheddar cheese4 ounces creamy brie, cubed1/4 teaspoon cayennekosher salt and black pepper 1. Melt together the butter and olive oil in…
Read MoreWhite Cheddar Puffs With Green Onions
1 cup water1/4 cup (1/2 stick) butter, cut into 4 pieces1/2 teaspoon coarse kosher salt plus additional for sprinkling1 cup plus 2 tablespoons all purpose flour4 large eggs1 1/2 cups (packed) grated extra-sharp white cheddar cheese2/3 cup minced green onions Line 2 baking sheets with parchment paper. Bring 1 cup water, butter, and 1/2 teaspoon…
Read MoreDubai, Cambodia, Vietnam, Honolulu – Oct.-Nov. 2025
Click Here for a Photobook of the Entire Trip This was the fulfillment of a dream, and the last thing on Gail’s Bucket-List. The travel itself was wearying for two eighty-somethings (see the Boarding Passes on the back cover), but we made it—learned a lot and met some great people. Hope you enjoy the photos.
Read MoreFamily UnCruise to Alaska with TransCanada RR ~ July 2025
Click Here for a Photobook of entire trip This was a terrific adventure for our entire family. The eight of us, Jerry & Gail (aka The Patriarch & Matriarch”), Jamie and his daughter, Meagan, and her husband, Caleb, and Paige and her husband, Devin, and son. Devin James, met in Juneau and boarded the Wilderness…
Read MorePear & Candied Pecan Salad with Balsamic Vinaigrette
Candied Pecans: Add brown sugar, cinnamon, salt, vanilla and water to a small skillet on medium heat. Stir until the mixture starts to bubble, about 2 minutes. Add pecans to the skillet and stir for about 3 minutes. They should be completely coated in the sugar mix and have a fragrant smell. Pour onto a…
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