Southern Family Magazine

In the January/February 2010 issue of Southern Family Magazine, I began doing the recipe section titled Southern Recipes. Southern Family Magazine is a local North Alabama publication that is distributed in the TN Valley. It may also be purchased online and delivered to you quarterly. Check it out, and check out the Recipe Archives for previous publications. Thank you, Shannon Phillips, for opportunity to be part of this publication.

http://www.southernfamilymag.com/index.cfm


A couple of previously published  recipes:

My French Country Omelet

6 slices bacon, cooked and crumbled *see

variations

2 russet potatoes, peeled and diced

1 cup Vidalia onion, diced

5 or 6 eggs, beaten

2 Tbsp. half & half

salt and pepper to taste

pinch of crushed red pepper

1/2 cup shredded Monterey Jack/Colby cheese

*see variations

2 Tbsp. fresh snipped chives

Preheat oven to 350.

Cook bacon over medium heat; crumble and set

aside.

Reserve 2 Tbsp. drippings.

Add potatoes and onions and cook until lightly

browned.

Beat together eggs, half & half, salt and peppers.

Reduce heat to medium-low.

Pour over potatoes.

Cook 2-3 minutes.

Top with crumbled bacon.

Sprinkle with cheese and chives.

Place skillet in oven and cook 5-6 minutes until

eggs are set.

*Variations: Use 1/2 lb. bulk sausage, crumbled and browned.

SOUTHWESTERN  COBB SALAD QUESADILLAS

FOR THE DRESSING

1⁄2 cup purchased ranch dressing

2 tsp. adobo sauce (from canned chipotle chiles)

1 Tbsp. minced fresh cilantro

Juice of 1/2 a lime

Salt and black pepper to taste

FOR THE SALAD

2 boneless, skinless chicken breast halves (4 oz. each)

Salt and black pepper

3 cups romaine lettuce, chopped

1⁄2 cup frozen corn kernels, thawed

1⁄2 cup avocado, diced

1⁄2 cup canned black beans, drained, rinsed

1⁄2 cup jarred roasted red bell pepper, sliced

1⁄2 cup grape tomatoes, quartered

1⁄2 cup corn chips, crushed

FOR THE QUESADILLAS

3 burrito-size flour tortillas

1 1⁄2 cups shredded Monterey Jack cheese

Olive Oil

Directions

- Preheat grill to medium.

- Stir all ingredients for the dressing together; cover

and chill.

- Brush chicken with oil, then season with salt and

pepper. Grill 4–5 minutes per side, or until cooked

through. Slice into strips.

- Toss chicken strips with all salad ingredients (except

the dressing); chill while assembling quesadillas.

- Assemble quesadillas with cheese. Fold over, brush

with oil and grill, covered, 1–2 minutes per side,

or until cheese melts and tortillas brown. Cut each

quesadilla into 4 wedges, toss salad with dressing,

and serve. (Store any leftover dressing for up to

1 week.)

Nutrition Information

Per serving: 688 cal; 25g total fat (11g sat); 75mg chol;

1730mg sodium; 65g total carbs; 8g fiber; 34g protein