Wordless Wednesday
A Southerner's Notebook
Join me as I share my passions for Gardening, Cooking, and Home

Wednesday, June 4, 2025
Wednesday, January 22, 2025
Sunday, May 19, 2024
Mediterranean-Style Baked Grouper with Tomatoes and Olives
Mediterranean-Style Baked Grouper with Tomatoes and Olives
1 1/2 lb. grouper fillet
kosher salt
1 T dry oregano
1tsp ground cumin
1tsp sweet paprika
1/2 tsp black pepper
4 garlic cloves, minced
Juice of 1 large lemon, more for later
Extra virgin olive oil
6 to 8 cherry tomatoes, halved
6 to 8 kalamata olives, halved
Chopped fresh dill, about 1/4 oz.
Heat oven to 400* F. Pat the fish dry and season with salt on both sides. In a small bowl, combine the spices, cumin, oregano, paprika, and black pepper. Season the fish with the spice mixture on both sides.
Place seasoned fish in a lightly oiled baking dish. Add minced garlic on top, then add lemon juice and a generous drizzle of extra virgin olive oil. Arrange cherry tomatoes and olives on top of the fish fillets.
Bake in heated oven for 12 to 13 minutes, or until the fish is opaque and easily flakes with a fork. Remove from heat and add fresh dill or your favorite herb.
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Friday, November 17, 2023
My Favorite Chili
I have used this Chili recipe for many years now and have tweaked it over and over again. It is a simple recipe, but I have found that simple may sometimes be the best. I am not one who cares for overly spicy foods but that can be altered to one's liking. I do however like it more soup like as some prefer their chili thicker.
My Favorite Chili
2-3 Tablespoons of a good olive oil
1 large onion, diced
1 green bell pepper, diced
2-3 fresh garlic cloves, minced
1 1 1/2-pound ground round
1-2 Tablespoons chili powder
1 teaspoon cumin
1 bay leaf
2 teaspoons sugar
1 teaspoon salt
1 teaspoon freshly ground black pepper
2–28-ounce cans crushed tomatoes
1- 30 ounce can kidney beans, drained and rinsed
Place olive oil in a 5-to-6-quart heavy Dutch oven, add onions and bell pepper and sauté until onions are opaque, about 5 minutes on medium heat. Add the garlic and cook for only a minute making sure the garlic does not burn. Add the ground round and cook until browned; add the chili powder, cumin, sugar, salt and pepper and mix thoroughly. Then add the crushed tomatoes, kidney beans and bay leaf. Mix thoroughly, bring to a boil and turn heat down to a simmer. Simmer for two hours stirring frequently. Cover with a lid but not completely covered tightly.
For toppings my favorites are grated cheddar cheese with a dollop of sour cream and sometimes chopped scallions, but the toppings list is endless, whatever you personally like.
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My Notes: When I add the two cans of tomatoes, I always put some water in the can about half full in each can for two reasons. I want to get every drop of the crushed tomatoes and as I mentioned I like my chili like a soup. This too can be altered to one's liking with adding more water if needed. I only use 1 Tablespoon of chili powder but only because I am not a huge fan of overly spicy foods. I use fresh bay leaf from my garden and when doing so I add two. If using dried bay leaf, one is sufficient.
Assembling one's ingredients ahead of time is essential.
Thursday, August 11, 2022
Luncheon for Two
I am sharing this post at Susan's Link Party, Tablescape Thursday. It's been a long time since I have joined this party but then again, I haven't been posting on a regular basis either. I thought there was no better way than to join in on a blogging party to get back into the swing of things.
The light fixture hanging over this wee little table was originally a gasolier. It came out of an old plantation home near us and was converted into electric. The keys underneath the fixture that turned the gas on and off still remain. I have several very old light fixtures in my home that were originally gasoliers.
A simple setting using my hotel silver, each one being different, cobalt blue iced tea glasses and to bring a little of an outdoorsy feel to the table, napkin rings of my iron birds. The white pear-shaped salad bowl was also a gift from my friend that inspired my collection of my blue and white. Yet another reminder of my dear friend.
Even though it was daytime and luncheon it was a dreary day outside, so I still like to light a candle if only to make it more festive. The little Cavalier blue and white S&P were gifted me by my daughter. Since I have this fondness for blue and white, I also have two Cavalier King Charles Spaniels.
Thursday, July 28, 2022
Onion Soup with Bread and Fontina Pasticciata
I prepared this soup a couple of months ago when we were still having some cooler weather. I dearly love a good French Onion Soup but this one is so much more than an Onion soup. It comes from a cookbook of one of my favorite chefs, Lidia Bastianich. This particular cookbook has become one of my favorites.
This soup was outstanding and my new favorite Onion Soup. I used baby portobello's which gave the soup a wonderful flavor. In the directions it says to add salt, my advice is to be very careful about it because the Fontina is salty too. I loved the use of Fontina; I usually use a Gruyere or Mozzarella. Fontina is perfection and another reason this soup was so different. I hope you'll try it; you won't regret it if you love French Onion Soup.Onion Soup with Bread and Fontina Pasticciata4 TABLESPOONS UNSALTED BUTTER
2 TABLESPOONS EXTRA-VIRGIN OLIVE OIL
4 LARGE SWEET ONIONS, THICKLY SLICED
10 OUNCES WHITE MUSHROOMS, SLICED
1 TABLESPOON CHOPPED FRESH THYME LEAVES
KOSHER SALT
FRESHLY GROUND BLACK PEPPER
1/2 CUP DRY WHITE WINE
4 CUPS CHICKEN STOCK, PREFERABLY HOMEMADE, OR LOW-SODIUM STORE-BOUGHT
12 SLICES STALE ITALIAN BREAD, ABOUT 1/2 INCH THICK, FROM A LONG OVAL LOAF
8 OUNCES ITALIAN FONTINA, GRATED
1/4 CUP FRESHLY GRATED GRANA PADANO
Preheat the oven to 425 degrees. Heat the butter and olive oil in a low, wide Dutch oven over medium-low heat. Add the onions, cover, and cook, stirring occasionally, until golden, 15 to 17 minutes. Add the mushrooms. Increase the heat to medium. Cook and stir until the mushrooms and onions are dark golden, about 10 minutes more. Add the thyme, and season with salt and pepper. Add the white wine, and simmer until it’s almost completely reduced, about 2 minutes. Add the stock, and simmer until the onions are very tender and the soup is thick, 12 to 15 minutes.
Toast the bread on the oven rack until just golden, 3 to 4 minutes. Toss the fontina and Grana Padano together in a medium bowl. Set the pieces of bread on top of the soup, starting at the edges, then filling in the middle. Sprinkle with the cheese mixture. Bake in the oven until the cheese is browned and bubbly, about 20 minutes. Spoon the bread and soup into wide soup bowls to serve. This soup can also be poured into individual ramekins, then topped with the bread and cheese and baked.
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Wednesday, July 6, 2022
Wordless Wednesday
I named this post Wordless Wednesday, because often I am at a loss for words at times such as this and thought I would be with this post. I must say something about this wall hanging. It was gifted to me by a very dear friend many years ago. We had similar tastes and she had one exactly like it hanging in her kitchen. She found this one and gifted me with it so we both had one hanging in our kitchens. Over the years she gifted me with many gifts, and I cherish each and every one of them. She told me we were kindred spirits, and so we were. She passed away yesterday, July 5, 2022. She had struggled with cancer for several months and she is in a better place, but she will be missed. I have many reminders of this dear lady and this wall hanging I look at every day. I will always think of her when I look at it, a fond and special memory.
Tuesday, March 1, 2022
Salad of Mixed Baby Greens with Berries, Walnuts, Goat Cheese with a Framboise Vinaigrette
What better way to begin Spring than with a salad with fresh berries and a delicious vinaigrette? However, this is a salad that can be served any time of the year if you can get fresh berries. It pares well with just about anything when all you need is a salad for a side. We are blessed to be getting fresh strawberries from South Florida and have since early December. This was a salad that was particularly interesting to my husband since he loves all kinds of fresh berries. It was a welcome change from the usual Mixed Green Salad.
I use a Framboise vinegar that I order online, Amazon. This vinegar is delicious, and I can't find it here in our area, but you can also use a Raspberry Vinegar. This vinegar is simply made from the raspberry liquor, Framboise and I find it to be more flavorful. It's also made in France.
If you are looking for a change of salad this is a delicious one to try. You won't be sorry. I also tried this salad out on my grand girls, and they absolutely LOVED it. They have always enjoyed fresh fruit, and this was another way to get them to eat some greens as well.