If you are a fan of the bacon grits in the store, I promise you will fall in love with these bacon grits.
I love to use Quaker 5-Minute Grits, and I use a half pack of turkey gravy. If you aren’t a fan of turkey, you can choose another type of gravy. If you choose NOT to use any gravy, all you need is:
This Southern Tuna Croquette recipe is easy to prepare but savory and delicious.
I must tell you I am a true fan of salmon patties, but with the cost of food going up, it seemed more feasible to substitute tuna for salmon. This recipe is sure not to disappoint.
preparation
You can use any brand of tuna you like; make sure it is in water and drained.
I used StarKist Chunk Light.
vegetables
Regarding veggies in your croquettes, you can use onion, bell pepper, fresh dill, cilantro, fresh herbs, green onion, mushrooms, shredded carrots, and so on. It is all up to your personal preference.
I used celery, sweet onion, and red bell pepper. I diced the veggies small.
Bread crumbs
When it comes to bread crumbs, you can substitute them for saltine crackers or toast. I usually purchase the plain flavor, but by all means, experiment around with the different flavors of bread crumbs. Remember, this is your masterpiece!
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The Patties
You should be able to make 7-8 patties. Me using three different vegetables helped to stretch out my patties, and I was able to make 8.
The patties are holding beautifully. Do you see the vegetables in my patties?
Mishaps happen
I had to learn that you NEED your grease hot enough when you put the tuna croquettes in when they start cooking; it lessens the chance of them falling apart.
They just kept falling apart in my frying pan. Look at this…
A neat trick is to pat out your patties and as the frying pan is heating, put them in the refrigerator for 5-10 minutes so they can get a little firm.
They came out perfect. Look at the golden brown color.
Once your tuna croquettes are finished cooking, put them on a paper towel so the oil can drain for a few minutes.
If there is a recipe that can get a Gold Medal every time, I would bet on a fruit bowl. I have never tasted a bad fruit bowl recipe, and here is the reason why. All you are doing is taking your favorite fruits and making a beautiful melody of color that is sure to captivate even the pickiest palates.
I make fruit bowls quite often. It’s a beautiful dish and it is packed full of nutrients. Very seldom do I add honey, I like the natural flavors of the berries and watermelon, but sometimes you just have to spruce it up.
The Preparation
When you cut the bottom of your watermelon, be careful not to cut too far inward.
This is a mistake I made from cutting too deep.
If you cut your watermelon too deep, don’t worry, just get some aluminum foil and cover the base. If you want to make it look festive add apples, and oranges around the base for a fruity watermelon platter.
This is what you want. Finely sliced off just a little bit.
Do you have an ice cream scooper? I learned through trial and error this is the best device for scooping watermelon. All you do is turn the scoop in, turn, and pull out. It takes maybe 10 minutes from beginning to end, and I have better control of how deep I scoop out the watermelon.
If you don’t have an ice cream scooper, use a metal spoon and make smaller scoops to make sure you don’t puncture the watermelon.
Choose your fruits
What are your favorite fruits? Pick your top two, and use them. I have used apples, cherries, blueberries, raspberries, pineapple, mangos, the list goes on.
I had kiwis, grapes, and strawberries on hand.
But I must warn you, bananas don’t work so well. If you want to add bananas, wait until it’s time to serve.
Once you are finished preparing your fruit bowl, you can dive in and enjoy it right then. I usually have other recipes to whip up so I always chill for 30 minutes, but you DO NOT have to wait.
Our family Super Bowl Party. See the fruit bowl and the aluminum foil is at the base.
Cut your watermelon in half. Turn it over and cut a small piece from the bottom. It allows the watermelon to stand more sturdy. Turn back over and scoop out the watermelon. Use an ice cream scoop, it makes the process go a lot smoother.
Cut up your fruit and add to a bowl. Add a cup of your watermelon to the fruit bowl. Stir so all the fruit is mixed well. Pour into the watermelon.
In a separate bowl, mix your reserved watermelon juice, honey, and lemon juice together. and pour juice mixture over your fruit bowl. Cover and chill for 30 minutes. Stir and serve.
This recipe is easy to make and a family breakfast treat. Do you ever just want something flavorful and sweet but different for breakfast?
I used a loaf pan and it came out so beautiful!
I had some cream cheese leftover from another recipe and I whipped up an easy sweet little breakfast treat. The cake came out so soft and the cream cheese gave it a rich buttery flavor.
Make sure you put cream cheese pieces throughout the batter.
This recipe is flavorful with just the right amount of sweetness, this will be a quick family favorite that you will find yourself going to over and over again.
Add scrambled eggs, and some turkey bacon, don’t forget the side of fruit. This breakfast will be built for champions.Â
2packages of muffin mixany flavor, I used strawberry
2slicesof cream cheese cut up into bite sizes
11/2cupof milk
Instructions
Grease a loaf pan
Mix ingredients on back of muffin mix
Add cream cheese bites into mixture, push cream cheese into mixture.
Add milk and stir.
Bake on 350 degrees for 30-35 minutes.
Let cool for 10 to 15 minutes and you can go ahead and serve.
Notes
Push the cream cheese pieces into the mixture. I try and have pieces everywhere so each bite is yummy.Enjoy!!!The girls loved it with hot cocoa. I loved it with black coffee.
Heat olive oil and butter in your pan on medium heat.
In a bowl mix your eggs and milk together until nice and creamy
Add mixture to pan and let cook for 45 seconds before stirring. I use a spatula and fold my eggs into each other. It allows the egg mixture to run into the pan and cook to my liking.
Cook for 5 minutes on medium
Notes
Note: I always use a cast-iron skillet for my eggs, it is something about the flavor a seasoned cast iron skillet gives your food.
This is a go-to recipe when you have a lot of apples on hand. Usually, around the holidays I make this quite a bit for the girls. They love to eat fried apples on biscuits, waffles, and pancakes.
There really is no right or wrong way to slice or cook the apples. For added texture, I leave the apple peel on and the girls love every bit of it.
Slice your apples any way you like. You can dice them or slice them as I do in the picture. Just make sure they aren’t too thin. If they are sliced too thinly they will break down to mush.
I cut the apples up into 1/2 pieces so the apple peel fries better.
It’s funny because when they eat an apple regularly, they act like they are choking to death. Isn’t it amazing what a little sugar can do?
The sugar will turn caramel within minutes. Make sure to cut down to medium or medium-low, so you don’t get popped.
