If you’re not familiar with Wallace Station, it’s a popular restaurant just outside Midway, Kentucky. It’s one of the “family” of restaurants in that state owned by Ouita Michel, one of the authors of the new cookbook Just a Few Miles South: Timeless Recipes from Our Favorite Places (Sara Gibbs and Genie Graf are also coauthors of the book). This hardcover cookbook features recipes that patrons of Michel’s acclaimed restaurants have come to know and love. I was excited to review this cookbook because I have a special place in my heart for timeless southern recipes! 🙂
The Wallace Station Pimiento Cheese caught my eye because I’ve been wanting to make pimiento cheese for the longest time! But there are so many other wonderful-sounding recipes that I still want to try from this book, including: Breakfast Sandwich Omelets, Inside Out Hot Brown, Smoked Roast Beef Po-Boy, Big Brown Burger (rated by Guy Fieri in 2010 as one of his top 5 burgers of all time), Super Foods Salad, Cheesecake Brownies, and Spiced Pecan Pie. You’ll find delicious recipes for breakfast, lunch, dinner, and dessert to keep you well-fed all day long! 🙂 Although this book does not include any photos of the recipes, I believe you can be confident of the quality of all of the recipes, since Ouita Michel is a six-time James Beard Foundation Award nominee and was a judge on the Top Chef series! Also, for those of us who enjoy reading cookbooks, there are stories and traditions about the recipes shared throughout the book.
Here’s a recipe that’s easy to make and perfect for serving at a brunch, a light lunch, or tea time! Creamy Veggie Croissants have a delicious creamy filling made with mayonnaise, sour cream, and whipped cream cheese spread—and packed with lots of finely-chopped veggies and herbs. Serve this creamy mixture on a croissant over a lettuce leaf to make it even more appetizing. You can also add thinly-sliced deli meat like turkey or chicken (ham or beef would work, too), to make these sandwiches more of a meal.
Burgers are pretty versatile. There are so many different kinds of condiments and toppings you can use. I usually make mine pretty traditional–mayo, lettuce, and tomato Continue reading
It’s nice to have something simple and healthy to eat in the summer. Something a little lighter that doesn’t take too much effort so you can spend more of your time enjoying other fun summer things, especially since there’s not much of summer left!
This is a super-easy sandwich I love and if you have a garden and are growing your own tomatoes and cucumbers, it’s the perfect thing to use them in! All you need are half of an avocado, a little lemon juice, a slice of tomato and some cucumber slices…and a little dash of sea salt. It makes a great summer lunch if you like to eat light during the hot weather!
AVOCADO MASH WITH TOMATO AND CUCUMBER by NancyC
Makes 1 open-faced sandwich
- 1 slice of your favorite bread (I used a whole grain bread slice)
- 1/2 of a large avocado
- 1/2 teaspoon lemon juice
- 6 cucumber slices (from a medium-size cucumber)
- 1 tomato slice (from a large tomato)
- dash of sea salt, if desired
In a small bowl, mash the avocado half with the lemon juice until creamy and spread evenly on the slice of bread. Over this, arrange 3 cucumber slices in a row on the upper top third of the bread slice. Cut the tomato slice in half and arrange the two halves next to each other in the middle third of the bread slice, slightly overlapping the cucumber slices. Arrange the last 3 cucumber slices in the bottom third area of the bread, slightly overlapping the tomato slices. Add a sprinkle of sea salt, if desired over the cucumber and tomato slices. Serve immediately.
When the weather gets hot and humid, I hate to turn my oven on. So I make lots of sandwiches and salads! What do you like making when it’s too hot to bake?
Sharing at Fiesta Friday, Weekend Potluck, Meal Plan Monday, Inspire Me Monday.
I had a block of extra-firm tofu in my fridge, which I was originally going to try baking. But then I came across an eggless “egg salad” recipe using tofu and I decided to try something like that instead. It’s not that I don’t like regular egg salad–I really love it–but I do have high cholesterol, so I try to be careful with my egg intake. This tofu egg salad has a similar consistency to regular egg salad and the spices added to it give it a great flavor. I really liked it and it’s nice having an eggless egg salad option if you need it!
EGGLESS “EGG SALAD” by NancyC, adapted from Veg Kitchen Makes 4 servings
- 1 (12-ounce) tub extra-firm tofu, well-drained
- 1 large stalk celery, finely diced
- 1 large green onion, finely chopped (about 1/4 cup)
- 1/4 cup vegan mayonnaise
- 1 1/2 teaspoons prepared yellow mustard (or you can use Dijon mustard if you prefer)
- 1/2 teaspoon curry powder
- 1/2 teaspoon ground turmeric
- 1 teaspoon dried parsley flakes
- salt and pepper to taste
Drain tofu well, then press and squeeze the tofu, draining any additional moisture from it. In large bowl, crumble the tofu, then add the diced celery and green onion, blending ingredients together. In small bowl, combine the mayonnaise, mustard, curry powder, turmeric, and parsley flakes, blending well. Add this mixture to the tofu mixture in the large bowl, stirring well to combine. If you’d like the mixture to be creamier, add a little more mayonnaise–a Tablespoon or two–and season with salt and pepper. Serve as a sandwich or put a large scoop over some mixed greens for a salad.
Have you made anything like this before? I thought the tofu worked out great in this recipe. I’ll have to try baking it sometime, too. What’s your favorite way to fix tofu?
Linked to Inspire Me Monday, Wow Me Wednesday, Full Plate Thursday, Let’s Get Real Friday.