Author Archives: Kimberlee Murray

About Kimberlee Murray

A writer who loves to share her experiences in the kitchen.

Taste Test Tuesday: Nana’s Apple Cake

Happy Tuesday everyone! I hope you all enjoyed your weekend. This week’s Taste Test Tuesday is from Tastefully Simple. It’s considered a fan favorite. It’s Nana’s Apple Cake.

This post does contain affiliate links. If you make a purchase using one of these links I will receive a commission.

Nana’s Apple Cake

apple cake

Did you have guests pop over for a visit? Need a treat for your child’s classroom? Or maybe you just want a quick dessert to go with tonight’s dinner. Nana’s Apple Cake Mix is just the thing for you. Made with just chopped apples and eggs, this sweet cinnamon-spiced cake in ready in just under an hour.

If you don’t have any apples on hand, applesauce, pears, peaches, canned pumpkin, pineapples, and mandarin oranges work too. You can add walnuts to give it a crunch. Nana’s Apple Cake is a great choice for brunch or even just a snack. It’s a kosher product and makes about 9 servings.

You can check out my website for more recipes.  Thanks for stopping by today and sure to grab a piece of Nana’s Apple Cake before you leave.


Foodie Friday: Boneless Buffalo Wings

Boneless Buffalo Wings

Ingredients
oil for deep frying
1 cup unbleached all-purpose flour
2 teaspoons salt
1/2 teaspoon ground black pepper
1/2 teaspoon cayenne pepper
1/4 teaspoon garlic powder
1/2 teaspoon paprika
1 egg
1 cup milk
3 skinless, boneless chicken breasts, cut into 1/2 inch strips
1/4 cup hot pepper sauce
1 tablespoon butter
Directions
  1. Heat oil in a deep-fryer or large saucepan . ( I used a deep fryer set at 375)
  2. Combine flour, salt, black pepper, cayenne pepper, garlic powder, and paprika in a large bowl. Whisk together the egg and milk in a small bowl. Dip each piece of chicken in the egg mixture, and then roll in the flour blend. Repeat so that each piece of chicken is double coated. Refrigerate breaded chicken for 20 minutes.
  3. Fry chicken in the hot oil, in batches. Cook until the exterior is nicely browned, and the juices run clear, 5 to 6 minutes a batch.
  4. Combine hot sauce and butter in a small bowl. Microwave sauce on High until melted, 20 to 30 seconds. Pour sauce over the cooked chicken; mix to coat.

Grocery Shopping List or No Grocery Shopping List


Grocery shopping can be a chore a some people, while others like me absolutely enjoy it. Do you have a grocery shopping list? Before you go to the grocery store do you write a shopping list for everything that you are going to buy? Or do you just go into the store and let your mood determine what you buy?

I was having a conversation with some coworkers of mine the other day and they mentioned that they don’t normally use a grocery shopping list. So I asked, What if you forget something? Do you go back out or just forget it and go with what you already bought from the store?

Personally I have to use a shopping list, so I can not only stay organized but also stay within my budget. This way I won’t buy what I don’t need and I won’t spent more than what I have budgeted for. Don’t get me wrong, sometimes this really hard to do. I’ll walk in the store, see other items on sale, get a taste for something different or even add more items to the menu. One one of the things that will entice me to bypass my shopping list is, hunger.

Have you ever heard the saying ‘Do not go grocery shopping while you are hungry?’ What do you think of that? Do you find yourself buying more when you’re hungry? We’ll test that out and come back with another blog post.


How Can We Help You?

Good Day Everyone! We decided to take a look at a few different things on the blog. We’ve had a few people contact us about adding recipes to the blog, which is something we will be adding very shortly. What else would you like to see us add to the blog?

In the past we have held Kitchen Tip Thursdays on social media, twitter chats, and a weekly newsletter. What’s next for us?

Feel free to submit your information here, via email southernrootskitchen (at) gmail (dot) com, or via this quick questionnaire. Your feedback is greatly appreciated.


Kitchen Tip Thursdays: Types of Vinegars and Ways to Use Them

Happy Thursday Everyone!! We hope you enjoyed your holiday. It’s almost time for the weekend. Today in the kitchen we are going to talk about vinegar. We will explore different types of vinegar and ways to use them into your everyday meals.

Vinegar can be used to create a marinade, a sauce, a vinaigrette, or just add a burst of flavor to a dish. Store vinegar in an airtight container in a cool, dark place and they should last six to eight months.

Red Wine Vinegar is made from fermented red wine, has a bold flavor. Can used for braises, dressings, a simple vinaigrette and marinades.

White Wine Vinegar is mostly used to make creamy dressings, adds flavor to reductions and sauces like hollandaise and Bearnaise.

Champagne Vinegar is made from the same grapes as champagne, pinot noir, and chardonnay. Less acidic than red or white wine; can have a sweet, delicate flavor to it.

Sherry Vinegar is mostly used in Spanish cooking. It’s sweet and tart with a complex flavor. Often used with red meats, and to flavor soups and sauces.

Rice Vinegar is very popular is Asian cuisine. Lightly acidic and has a sweet taste.

Apple Cider Vinegar is mostly commonly used in BBQ sauces and marinades. It can also be used as a rinse for your hair.

Distilled White Vinegar has a very high acidic level. Commonly used for pickling vegetables.

Balsamic Vinegar is popular in Italian cuisine and made from white grape juice in a wooden cask. Usually ferments for a minimum of 12 years. Used a lot in dressings and vinaigrettes.

What vinegars do you like to use when cooking?