Jackie Garvin's Blog, page 12
October 24, 2016
Jalapeno Cheddar Cornbread Fritters
Take popular toppings for chili such as sour cream, pickledjalapeñoand cheddar cheese and turn them into a cornbread fritter. That’s where I got my inspiration: from a bowl of chili. Southern cooks can fritter anything and chili toppings are no exception. This is a perfect recipe for a crouton that rounds out a good bowl...
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October 21, 2016
Upside Down, Inside, Outside Turkey
Countless numbers of turkeys have beensacrificed for a grand feast only to wind up so dry you can’t even swallow the meat. Some people have been eating, or attempting to eat, dry turkey all their born days with no idea that turkey can be moist and succulent. Use my method for Upside Down, Inside, Outside...
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October 19, 2016
Italian Sausage and Vegetable Soup
The inspiration for what I cook comes from all sorts of places. Sometimes, a favorite food memory comes flooding forth. At times I have requests from others for favorite dishes. Frequently, I have a particular objective to meet for an article or a recipe for my cookbook that drives the main ingredient for a dish....
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October 18, 2016
Sheet-Pan Barbeque Pulled Pork Nachos
Nachos are an outlet for creativity and a vehicle for leftovers. The technique is easy: cover a sheet pan with tortilla chips, add a protein of your choice, throw on the toppings of your choice, think a little more and come up with more toppings, bake until everything is hot and the cheese melts. My...
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October 17, 2016
Skillet Braised Country-Style Rib Dinner with Onion Gravy
If you took away every pot and pan I owned and left me with my big Lodge cast iron skillet, I could continue to cook up a storm and make complete meals like SkilletBraised Country-Style Rib Dinner with Onion Gravy. So, why don’t I get rid of everything and downsize to one skillet? Well, there’s...
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October 12, 2016
Burrito Bowls with Southwest Chipotle Rice
The idea of Burrito Bowls is clever. It’s all the ingredients of a burrito served in a bowl instead of wrapped in a tortilla. Instead of three burritos, you only have one burrito bowl. You feel better about yourself. That’s important. Let’s get on with our Burrito Bowls with Southwest Chipotle Rice. Since you’re...
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Chicken and Sausage Jambalaya
In A Familiar Cuisine, I wrote about thesimilarities between Southern and Cajun foods and referred to Cajun cuisine as a distant cousin. Well, sir, I was delighted when that long-lost cousin showed up on my doorstep again calling itself Jambalaya. Abiding by my grandmother’s teaching to make good with what you’ve got, all the ingredients...
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October 10, 2016
Easy as Pie (recipe: Egg Custard Pie)
This post was originally published April 20, 2011. I updated the photos and made a minor adjustment to the recipe. In the mid to late 1960’s, my grandparents were finally able to afford a washing machine. While that simplified their lives to some degree because it meant no more lugging everything and everybody to thelaundromat,...
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October 7, 2016
Sweet and Spicy Chili Chicken Drumsticks
The popularity of chicken wings is somewhat of a mystery to me. Drumsticks are more practical, when you get right down to it.They’re meatier without being obnoxious. Dark meat (drumsticks) is tastier than white meat (wings), in my opinion. The size of drumsticks makes them suitable for either a main course or an appetizer.Just look...
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October 1, 2016
Slow-Cooker Girl Scout Apples
Baked Apples have always been Girl Scout apples to me because I learned to make them in Girl Scouts just like I didToad-in-the-Hole. Strangely enough, I never called Toad-in-the-Hole Girl Scout toast and eggs. I’ve asked my mind why it did that and it’s never given me a satisfactory answer. If it ever… continue reading »
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