Kitchen Tip Thursdays: Organizing Your Kitchen

Organizing your kitchen can seem like a huge ordeal. Some people even think they have to go out and buy additional storage units, baskets, and containers; when you can just use what you already have.

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  • Mount your potholders on your cabinet doors using plastic hooks.
  • Mount your aprons on a hook on a nearby wall, no more digging them out a drawer.
  • Store your dishes by usage. Everyday use, place those on bottom shelves within easy reach. Special occasion dishes put those in the cabinets on top.
  • Group all of your bake-ware together.
  • Store pots and pans as close to the stove as possible makes them easier to reach when cooking.
  • Keep storage bags and wrapping materials together for easy cleanup.
  • Store all of your lids in the same place.
  • Use dividers in drawers as placeholders for utensils.
  • Short on space, stash some items in wicker baskets or decorative mixing bowls on the counter.
  • Organize your pantry via category: seasonings, canned goods, dry mixes, etc.
  • If possible, use an over the door hanger to store small items like snack bars, decorative sugars, cupcake liners, etc.
  • Mount the kitchen phone, reminders, and papers to the wall instead of placing them on the counter.

These are just some tips to help you get organized in the kitchen. We’ll be sure to keep adding to this list.


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.

Foodie Friday’s: Shrimp & Grits

It’s Friday, we’ve made it through another week. The weekend is here and you can relax. This’s week’s recipe is definitely a favorite of mine. I grew up eating this dish almost every weekend. To me it was viewed as a treat because seafood was involved. As kids we all knew Friday & Saturday were seafood days in our family.

Friday nights at grandma’s house was a full-blown Fish Fry, which included Porgies, Whiting, Red Snapper, Salmon or whatever my grandparents had in the freezer from their fishing trips. Saturday mornings were filled fish & grits, shrimp & grits, crab cakes, fried green tomatoes, okra, and what ever else the grandkids asked for. So today I thought I would share one of the many Shrimp & Grits recipes that I have. I hope you enjoy this recipe as much as I have.

Simple Shrimp & Grits

Ingredients

  • 3/4 cup yellow stone-ground grits or Quaker Grits
  • 3 cups milk
  • 1/8 cup extra virgin olive oil
  • 1 teaspoon butter
  • 1 small onion, finely chopped
  • 1 pound shrimp, peeled and deveined
  • 1/4 teaspoon Old Bay seasoning (or your favorite seasoning)

Directions

  1. In a medium saucepan, bring the milk to a boil. Stir in the grits, and reduce heat to low.
  2. Cook, stirring occasionally, until silky, about 10 minutes.
  3. Meanwhile, heat olive oil and butter in a skillet over medium heat. Saute onions until tender, then toss in shrimp. Season with Old Bay, and cook 4 to 5 minutes, or until shrimp turn pink.
  4. Stir shrimp mixture into grits, and continue cooking for 10 to 15 minutes. Serve hot.

Makes 4 Servings

Add-In’s:

  • Shredded Cheddar Cheese
  • Bacon
  • Green Onions
  • Sausage
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Taste Test Tuesday: Pillsbury Mini Maple Burst Pancakes

In honor of National Pancake Day, we here at Southern Roots Kitchen are going to celebrate by sharing some of our quick pancake favorites. These are just some items we have found that works perfectly for our busy mornings on the go or even a mid-day snack. The first item is……

Pillsbury Mini Pancakes ‘Maple Burst’n

 

These mini pancakes are just yummy.  Think buttermilk silver dollar pancakes with the syrup already added. No more messing with syrup and creating a sticky desk or messy hands. You put the pancakes in the microwave on high for 60 seconds, let them sit for about 10-15 seconds, and you have breakfast. Be careful the bag will be hot and steamy. At first, I was very skeptical about eating these pancakes, I was worried about not having syrup, but figured I would give them a try anyway. Just make sure that you lay the back down flat, or the pancakes won’t heat up correctly. It’s a great on-the-go meal, snack, breakfast, whatever you want to call it. LOL

Pillsbury has done their job with this one. One drawback is you can’t find these in the grocery store. After researching this and contacting Pillsbury I found out that they are one of their ‘Exclusive Club Products’ which means you can only find them in stores like Sam’s, Costco’s, and BJ’s.

I’m giving these pancakes 3 spoons, based on different microwaves, call for different cooking times so sometimes my pancakes were a little hard or the steam made them a little too soft.


The Day Everything Changed

February is Heart Health Month and I usually don’t say much about it but I’ve been going through a lot lately and I feel like I need to speak up more often.

This is one of those stories that I haven’t talked about much on here. March 10, 2005 I was a senior in college attending Johnson C. Smith University in Charlotte, NC. I loved college, I was enjoying my time there, getting ready to graduate and really appreciated my HBCU experience. That day everything changed. I woke up that morning, extremely thirsty, grabbed the bottle of water from my night stand next to my bed. Tried to take a drink and ended up spilling it. I thought I was just being clumsy. Continue reading