The Wing Family's version of Buford Stew
Our daughter, Taylor, turned sweet 16 yesterday and requested crab legs for dinner. That request prompted this wonderful Buford Stew which feeds the entire family - for several days! The meal is so simple you can't even say its a recipe. Just grab some crab legs, shrimp, fingerling potatoes, corn and smoked sausage and dump it all into a large pot of boiling water. We add lots and lots of Old Bay Seasoning. A few practical notes: since potatoes take longer to cook, we add those first with the corn and sausage. When the potatoes are soft enough, add the crab and shrimp and cook for another 30 - 45 minutes. We pile it all on a large platter in the middle of the table, pass out the paper towels and dig in! Southern cooking at its finest. Simple and delicious.
This week we will be sponsoring one of the give-a-way items on www.foodiefriendsfriday.com, one of our hand made Apple Raspberry or Cranberry Raspberry Honey Jellys from our Etsy shop. If you have a blog, you can link up a recipe in the contest, but EVERYONE can enter to win one of the prizes even if you don't have a blog! Just click the banner or link above sometime between Thursday evening and Sunday to register for the random drawing. Good luck!
Recipe Courtesy of LouAnne Schutte
We have a new family favorite this holiday season - Chocolate Zucchini Bread - courtesy of our very good friend, LouAnne Schutte. She gave us this recipe over the summer and we decided right away it was a must for our holiday menus. It is rich and decadent but so easy to prepare. Give it a try and you will be hooked too!
This week we will be sponsoring one of the give-a-way items on http://www.foodiefriendsfriday.com/, one of our hand made Apple Raspberry Honey Jellys from our Etsy shop. If you have a blog, you can link up a recipe in the contest, but EVERYONE can enter to win one of the prizes even if you don't have a blog! Just click the banner or link above sometime between Thursday evening and Sunday to register for the random drawing. Good luck!
I hope you all had a wonderful Thanksgiving day. As usual, we had way too much food and even more desserts! I've got lots of blog ideas from today and hope to get them together in the next couple of days. Good luck to those of you participating in Black Friday. My mom suckered me in! Grrr.
OK, aside from the obvious answer, here's what I decided to do. As I was washing my lemon haul my son, Jacob, called dibs on 6 of them for his science project. Something about electricity, I don't know. I picked out the most unattractive ones and put them aside for him. I'll do anything for my kids.
Next, I raided my stash of vintage and otherwise just cool bottles to see what I had that would be good for vinegar. My husband, Scott, found a great little box of juicy blackberries at the store (very cheap too!) so Lemon Blackberry Vinegar was on the menu.
This is a whole lot of fun for $1.98. I'd like to know how you use flavored vinegars and dried lemons. Leave a comment and share your experiences!
My Grandfather was a wonderful man. He was a World War II veteran. He was always there for us and supplied endless unconditional love. He was not, however, known for his cooking skills. That makes this recipe an extra special gem. I don't know what sparked it but for some reason in the latter years of his life he decided to make this sausage bean soup. We always had Monday night dinner at Grandma and Grandpa's house and he made it for one of those dinners. It was simple and delicious. We all loved it. It is now one of my family's favorites and made even more special because it is from such a special man. We love you and miss you Grandpa!
SAUSAGE & BEAN SOUP
1 lb. dry beans your choice or 3-4 cans beans (I use northern, lentil, kidney, pinto or whatever I have on hand)
1 lb. sausage (spicy if you like it hot)
1 green pepper, diced
2 tbsp. brown sugar
2 cans diced tomatoes (use diced stewed if you like)
salt & pepper to taste
1. Soak dry beans overnight in 6-8 cups water. Skip this step if using canned beans.
2. Rinse beans and put into crock pot. Add 4 cups water. If using canned beans, do do not drain, add to crock pot.
3. Brown sausage in skillet. Drain fat. Add to crock pot.
4. Add tomatoes, green peppers and brown sugar to crock pot.
5. Add salt and pepper to your liking. Stir.
6. Cook on low for 8 hours for dry beans, low 2 hours for canned beans. Check often. Times may need to be adjusted for your particular crock pot. Serves 8-10. Excellent with cornbread and fried potatoes!
Beth Wing is a mother to five wonderful children, caretaker to many goats, chickens, dogs, rabbits and one mini horse. An entrepreneur, she appreciates the wonders of homestead living and loves to share these experiences with others.
All images and content Copyright 2014 Honey Locust Hills (www.HoneyLocustHills.com).