Thursday, December 31, 2009

Butter Chicken

This is one of my husbands favorite recipes.


Cook Time:  30 Minutes
Yields:  4 Servings 


2 eggs, beaten
1 cup crushed buttery round cracker crumbs
1/2 teaspoon garlic salt
ground black pepper to taste
4 skinless, boneless chicken breast tenders
1/2 cup butter, cut into pieces

  1. Preheat oven to 350 degrees.
  2. Place eggs and cracker crumbs in two separate shallow bowls.  Mix cracker crumbs with garlic salt and pepper.  Dip chicken in eggs, then dredge in crumb mixture to coat.
  3. Arrange coated chicken in a 9 x 13 inch baking dish.  Place pieces of butter around the chicken.
  4. Bake in preheated oven for 30 minutes, or until chicken is no longer pink and the juices run clear.


Crawfish Etouffee

I love crawfish etouffee, so when I found this recipe, of course I had to try it.  I loved it and my husband who had never had crawifsh etouffee before gave his approval as well!  The only downside is that I have a hard time finding the Cream of Shrimp soup that it calls for.  (I normally shop at Kroger and they don't carry it.  I have to go to Brookshire's to get this.)

Cook Time:  45 Minutes
Yields:  6-8 Servings


1 lb crawfish tails
1 stick margarine
1 onion, chopped
1 bell pepper, chopped
1 can cream of shrimp soup
1 can Ro-Tel tomatoes

  1. Saute onion and pepper in margarine.  Add soup and tomatoes; simmer for about 15 minutes until well blended.
  2. Add crawfish tails and simmer until tender; about 20 to 30 minutes.
*Serve over rice

From Tastes for All Seasons - Department of Human Services Mississippi Association of County and Regional Directors 2004 - pg 47

Cream Cheese Brunch Bars

I received this recipe from a friend in an e-mail.  I have not tried this recipe yet, so I can't provide my thoughts on it, but have been informed it's very good.  If you try this (or any other recipe), please leave a comment on the recipe letting us know what you thought of it!


2 tubes (8 count) crescent rolls
2 (8 oz) pkgs cream cheese, softened
1 1/2 cup sugar, divided
1 egg, separated
1-2 tsp cinnamon

  1. Preheat oven to 350 degrees.
  2. Lay one tube of crescent rolls in single layer in ungreased 9 x 13 inch pan, patting edges together to form a crust.
  3. Beat softened cream cheese, one cup of sugar, and egg yolk together.  Spread on top of unbaked crust in pan.
  4. Top with the other tube of rolls to form a top crust, pinching seams together.
  5. Brush with beaten egg white then sprinkle with mixture of remaining 1/2 cup sugar and the cinnamon.
  6. Bake at 350 degrees for 20 minutes.
Makes 24 2-inch squares.

From Wilma's Kitchen

Wednesday, December 23, 2009

Super Bowl Recipe Exchange

The Super Bowl will be here before we know it and I'm sure lots of us will have parties or will be attending parties that we need to take a dish too.  There's always lots of people at these parties, so what better time to try out some new recipes?!  In honor of this wonderful occasion where lots of food is always served, I thought I'd host my first linky party.  We're going to have a Recipe Exchange on January 15th!  (Can you tell I'm just a little excited, HA) So get those recipes ready to share.

Here's what you do:
  • Grab the button above and post it on your blog to help advertise the Recipe Exchange.  After all, the more people that know about it, the more recipes we all get!
  • Type your recipe(s) up into a blog post.
  • Come back here on January 15th.  At that time you will find my Recipe and at the bottom of that recipe will be a place for you to enter your Permalink for your recipe.
  • This way everyone's recipes will be in linked in one spot so they are easy for everyone else to find!
  • If you've never participated in a linky party, they are lots of fun!  You get to check out other peoples blogs and most importantly, you get LOTS of new recipes to try!  (Don't worry, I know the site is just starting out, so I'm going to have SEVERAL different recipes of my own for you to try)
Now, go dig out those recipes and get ready to type them up!  I'm looking forward to seeing and eventually trying everyone elses recipes!

Tuesday, December 22, 2009

Steak and Gravy

I love crock pot recipes because you can start them in the morning and have supper ready by the time you get home!  This recipe was a hit with both my husband and I.  (I actually forgot to start it before I left for work so I cooked it on high for 3 hours and it seemed to turn out just fine, however the meat would probably be a little more tender if I'd actually slow cooked it.)

Cook Time: 8 Hours
Yields:  4 Servings


2 - 2 1/2 lb steak
1 can cream of mushroom soup
Salt and pepper
1 pkg onion gravy mix
2 cups water

  1. Salt and pepper meat and dip in flour.
  2. Fry until brown.
  3. Place in crock pot.
  4. Add water, soup and gravy mix.
  5. Cover and cook on low 6 to 8 hours.
*Serve with mashed potatoes or rice.

We used breakfast steaks so they were just right for a serving size.  Next time I make this I will cut the water used back to 1 cup.  The gravy was really thin, and we'd prefer for it to be a little thicker.  We served this with mashed potatoes and I couldn't get enough!

From Nenamoosha Social Tribe - A Red Hot Cookbook - pg 29

Friday, December 18, 2009

Escalloped Potatoes With Cheese

This was a very tasty dish and went great with the Baked Pork Chops, however, I probably won't fix them too often, due to the amount of time they have to cook.


Cook Time:  2 Hours
Yields:  6-8 Servings


4 large baking potatoes
1/4 cup butter
1/2 lb grated cheddar cheese, divided
1 cup minced onion
1/2 cup minced parsley
1 Tbsp salt
1 tsp pepper
1 tsp savory
1/2 tsp paprika
2 1/2 cups milk and light cream mixed

  1. Wash and peel potatoes, slice thin as a dime.  Put in ice water for awhile and drain.
  2. Preheat oven to 450 degrees.
  3. Grease bottom and sides of 9x13 baking dish.
  4. Put a layer of potatoes in the dish.  Dot with butter and sprinkle generously with cheese, onion, parsley, salt, pepper, savory and paprika.  Repeat until you have four layers.  Save 1/4 cup cheese to sprinkle on top later.
  5. Pour milk and cream to cover the potatoes.
  6. Bake at 450 for 10 min.  Reduce to 350 degrees.  Sprinkle on cheese.  Bake until tender; about 2 hours.
I'm not sure if the 2 1/2 cups milk and light cream should have been 2 1/2 cups of each or only 2 1/2 cups.  I used 2 1/2 cups of each, to make a total of 5 cups liquid that was poured on the dish and it seemed to come out about right. 

From Spoons and Spires Cookbook - pg 56

Baked Pork Chops

This recipe was INCREDIBLY easy, quick and was super delicious!  We fixed Escalloped Potatoes to go along with this.

As you can see, I'm not the best at garnishing dishes, but this is the real world, and as I've said I'm not a Culinary Artist, but this meal was still fabulous!

Cook Time:  30 Minutes
Yields:  4 Servings


4 boneless pork chops
1/2 cup Italian dressing or cooking oil
1 cup bread crumbs
salt and pepper to taste

  1. Preheat oven to 400 degrees.
  2. Dip pork chops in dressing making sure to coat both sides.
  3. Dip pork chops in bread crumbs making sure to coat both side.
  4. Place in dish and bake for 25-30 minutes.
From Nenamoosha Social Tribe - A Red Hot Cookbook - pg 47

Welcome to Katie's Southern Kitchen!

Welcome!  I hope that you will find this blog a good resource for recipes and cooking tips.  I also hope that you will get involved by: 1) adding our button (can be found in the right hand column) to your blog to help spread the word to other food lovers, 2) leave comments on recipes that you try and give your opinions and any adjustments you made to the recipe, 3) participate in the linky parties that we will host, 4) submit recipes to share on the blog (e-mail recipes you want to share to and be sure to include your name, blog address, any pictures you may have of the dish, and of course the recipe itself!)

Please bear with us while we are starting out.  I promise more recipes will be added each week, so it won't be long before we have a plethora of recipes to search through and try!  I want this blog to be something that is enjoyable for you as a reader as well, so PLEASE, PLEASE, PLEASE let me know of any suggestions you have to make this blog better or for linky parties you would like to see.  Thanks for stopping by to check Katie's Southern Kitchen out and I hope you will visit frequently!

Tuesday, December 15, 2009


What better way to start a blog than with an introduction. My name is Katie and I'm a wife in my mid-twenties who has recently found a passion for cooking. I live in Mississippi, which is how this blog got the name "Katie's Southern Kitchen." Not all the recipes featured on this blog will necessarily be of "southern" orientation however.

My mother always tried to get me to join in on her cooking fun and teach me everything she knew, but it took me another 15+ years before I became remotely interested in cooking. Now, I'm constantly on the search for new recipes to try. However, this can be a little tricky seeing as how my husband and I are both fairly picky eaters (neither of us really eat vegetables) and I also try to keep my meal preparations to 30 minutes or less.  This new found love of cooking has only developed in the last couple of years, so I am by no means a "Chef", but I do LOVE to cook!

I'm hoping you will help me make this blog the best it can be. I'd love to feature your recipes on here as well, so please e-mail any you would like to share to  Since my husband and I don't really care for vegetables, I will definitely need you guys to help me out with the veggie recipes and the critiques of those recipes!  Also, please leave your thoughts, adjustments, etc to any recipe you try by leaving a comment on that post.  E-mail me any cooking questions you may have and I will do my best to find the answer, or I will post the question on the blog for someone more knowledgeable to answer, since as I already stated, I am by no means a culinary artist.  If you have any suggestions for things you'd like to see on this blog, please let me know, as we are just getting started and I want to make this site as enjoyable for everyone as possible!

I hope you find this site useful and will share it with your friends!  Don't forget to Follow Us and also be sure to grab our button!