Cookie's Southern Style: February 2014

Wednesday, February 19, 2014

Through the Eye's of Calvin Thomas

As a kid not everyone know what they will be when they grown up. God gives some people talent as a child and their talent only get better as they get older. Well, I have a friend from High School, Calvin Thomas who, I believe was born with a paint brush in his hand. He made a plaque for me in the 11th grade which I still have. It had such beautiful roses on it that my Granny took it from me and hung it up on her wall. Well that was over 20 years ago and his artistic abilities have become remarkable over the years. I have been following his work on Facebook for several years and just had to create a post featuring his work. He is so talented that he isn't limited to just painting he have such a awesome eye for photography as well. I'm so excited that he allowed me to post some of his work on my Blog!

Take a look at Calvin's amazing work.

Tuesday, February 18, 2014

Southern Style Homes

I've always had a fascination with beautiful old Southern homes. If only their walls could talk they would have so many stories to tell. I love how Southern homes stand so stoic and elegant, with beautiful porches, gorgeous greenery and landscaping surrounding an equally gorgeous house. Whenever you enter most Southern homes you will see blue & white dishes, silver, flowers, mirrors, lovely chandeliers, impressive staircases and family photos, just to name a few traditional Southern home décor. I don't own a Southern home but, I occasionally find myself adding traditional Southern Style in my home décor. I guess you just can't take the Southern Style out of the Traditional Girl! I had to share a few pictures of beautiful Southern Style Home Décor!

Monday, February 17, 2014

Your Homes First Impression

Growing up with my Granny she had a saying, "You only get one first impression". The entryway to your home is your first impression for visitors. I've had several clients, friends and family asked me to help make their entryway more appealing. I feel your entryway should be a reflection of your style and functional for your home environment. Pinterest has so many ideas for every design style imaginable. I had to share with you some creative entryway ideas.

Southern Spice Recipe by Cookie Hudson Catering

Ingredients:3/4 cup margarine, 3/4 cup all purpose flour, 2 celery stalks, peeled and chopped, 3 large onions, chopped, 1 green bell pepper, chopped, 1 red bell pepper, chopped,1 yellow bell pepper, chopped, 2 bay leaves, 2 teaspoons salt, 2 teaspoons, dried oregano, crumbled, 1 teaspoon cayenne pepper, 5 (8 oz.) bottles clam juice, 2 (28 oz.) cans Cajun style diced tomatoes, 2 pounds Smoked Andouille sausage, halved lengthwise, sliced 1/4 inch thick, 2 pounds okra, cut crosswise into 1/4-inch-thick slices, 2 pounds large Shrimp, uncooked, peeled and deveined, 3 tomatoes, seeded, diced, 1 pound rice, cooked

Directions:

Heat oil in a large iron skillet over high heat until almost smoking. Add flour, stirring constantly until you get a dark red-brown rue, about 8 minutes. Add celery, onions and bell peppers. Cook 5 minutes, stirring and scraping bottom of pan often. Mix in bay leaves, salt, oregano and cayenne. Add clam juice, canned tomatoes and sausage. Boil 15 minutes. Add okra, reduce heat and simmer until okra is tender, about 15 minutes. Cover and chill to let the flavors merge. Bring to simmer before continuing. Add shrimp to gumbo and simmer until just cooked through, about 3 minutes. Ladle over rice and top with tomatoes.

"Chicken Creole" Recipe

Cooked leftover chicken can be tossed into this gumbo and simmered with tomatoes, mushrooms, chile peppers, a little of this and a little of that. Delicious chicken gumbo consistency with tomato base served over a bed of rice

Ingredients:

1/4 cup oil for frying

1/4 cup all-purpose flour

1 green bell pepper, chopped

1 onion, chopped

2 cups cooked, chopped chicken breast

meat

1 (14.5 ounce) can diced tomatoes with

green chile peppers, with liquid

1 (4.5 ounce) can sliced mushrooms,

drained

2 tablespoons chopped fresh parsley

2 teaspoons Worcestershire sauce

3 cloves garlic, minced

1 teaspoon soy sauce

1 teaspoon white sugar

1/2 teaspoon salt

1/2 teaspoon ground black pepper

3 dashes hot sauce

Directions:

1.

Heat oil in a large skillet over high heat. Stir in flour and cook, stirring constantly, for 5 minutes or until mixture is the color of a copper penny. Reduce heat to low and stir in bell pepper and onion. Cook 10 to 15 minutes, or until tender, stirring occasionally.

2.

Add chicken, tomatoes with green chile peppers, mushrooms, parsley, Worcestershire sauce, garlic, soy sauce, sugar, salt, pepper and hot sauce. Stir together, cover and simmer for 20 minutes.

Recipe

Ingredients:

2 egg whites, lightly beaten

2 tablespoons mayonnaise

2 teaspoons chopped fresh parsley

1 1/4 teaspoons Old Bay or Creole/Cajun seasoning

1 teaspoon Worcestershire sauce

1/4 teaspoon ground black pepper

1 teaspoon dry mustard

1/2 cup soft bread crumbs

1 pound fresh lump crabmeat, drained

Preparation:

Combine egg whites, mayonnaise, parsley, Creole seasoning, Worcestershire sauce, pepper, and dry mustard. Gently stir in the bread crumbs and crabmeat. Shape mixture into 8 patties, about 2 1/2 inches in diameter. Place patties on a baking sheet lined with waxed paper or non-stick foil; cover and chill for 30 to 60 minutes.

Spray a large nonstick skillet with vegetable cooking spray or use a little olive oil to coat the bottom. Place over medium-high heat. When the skillet is hot, add crab cakes; cook for 3 to 4 minutes on each side, or until browned.