Creamed Eggs On Toast – AKA Eggs Ala Goldenrod

My, oh my! Creamed Eggs On Toast (Mom called it Eggs Ala Goldenrod) is a walk down memory lane.

I really don’t think I would have ever encountered nor thought about this dish had I not been looking for quick and easy Thanksgiving breakfast ideas!

In all honesty, I had forgotten about this childhood fave for probably 40 years.

I did it for a quick and easy breakfast this morning and it was everything I remember my mom cooking decades ago.

This is one of those stupid-easy dishes that sometimes get overlooked. So comforting and warming both to body and soul.

I will not forget about this dish again! It will remain on both my breakfast and dinner menu list.

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Creamed Eggs On Toast
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Creamed Eggs On Toast
Prep Time
10 mins
Cook Time
5 mins
Total Time
15 mins
 
A quick and easy breakfast dish made with hard cooked eggs and a seasoned cream sauce. Delicious and one of my favorite Thanksgiving Breakfast Ideas! 
Course: Breakfast
Cuisine: American
Keyword: Creamed Eggs on Toast
Servings: 4
Calories: 195 kcal
Ingredients
  • 5 tablespoons butter
  • 4 tablespoons flour
  • 2 cups milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon white pepper
  • 1/2 teaspoon ground nutmeg
  • 3 hard-boiled eggs chopped
  • 3 -4 slices bread to toast
  • butter
Instructions
  1. Melt the butter over medium-high heat. Whisk in the flour.
  2. Heat until bubbly then whisk in cold milk a little at a time. If you use really cold milk you won't have lumps. Hot roux, cold liquid, no lumps!
  3. Add salt and continue to whisk until the sauce is thick and bubbly.
  4. Remove from the heat and add the chopped egg whites.
  5. Toast and butter slices of bread.
  6. Lay slices of toast on individual plates and spoon on the creamed eggs. Sprinkle with the chopped egg yolks and paprika.

Serve with Microwave Bacon.

Enjoy!

Creamed Eggs On Toast Tips

You can use the whole egg in the sauce but I like to do it like Mom and keep the yolks separate and then crumble them over the top.

Mom called it eggs golden rod. Brings back great memories.

Mom also served it over plain toasted white bread but you can vary the bread for even more interest and taste. Sourdough bread comes to mind for some reason.

You can also add a bit of dry mustard to the cream sauce for added flavor and sprinkle paprika on top for color.

Up Next: 

Paula Deen Green Bean Casserole

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Paula Deen’s Sexy Oxtails – Great Paula Recipe

Paula Deen’s Sexy Oxtails are wonderful and the recipe takes less than fifteen minutes of “hands on preparation”! Just pop it in the oven, program the oven for when and how long you want it to cook, and forget about it.

The slow braising of the oxtails makes the meat fall off the bones tender and creates a rich stock.

Paula’s seasoning beats any seasoning mixture from French onion soup to homegrown herbs that I’ve tried for slow cooking red meat.

The recipe works so well that I’ve also cooked beef roasts this way. I just love the smell of the house while it’s cooking.

About 30 minutes before it’s done, I usually add some root vegetables. Potatoes which have been cooked this way are so good that they don’t even need butter.

Falling off the bone good!

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Paula Deen's Sexy Oxtails
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Paula Deen's Sexy Oxtails
Prep Time
20 mins
Cook Time
3 hrs
Total Time
3 hrs 20 mins
 
A very simple recipe for oven braised oxtails. Once the prep work is done, you just walk away from the stove and let them cook for a few hours. Alternatively you can cook in the pressure cooker or slow cooker!
Course: Main Course
Cuisine: American
Servings: 2
Calories: 90 kcal
Ingredients
  • 2 oxtails 1-1/2 to 2 inches thick
  • 1/3 cup soy sauce
  • 2 large onions sliced
  • 8 bay leaves
  • 1 cup water
  • 1 -2 tablespoon house seasoning
Paula's House Seasoning
  • 1 part of black pepper
  • 1 part of garlic powder
  • 4 parts of salt.
Instructions
  1. Trim as much fat off the tails as you can.
  2. Season with Paula's house seasoning Sprinkle with soy sauce and cover with sliced onions and bay leaves. Cover with 1 cup water.
  3. Cover the dish with foil. Bake for about 3 hours at 325 degrees.
Recipe Notes

Alternate Cooking Methods: Prepare it in a pressure cooker, 40 minutes under high pressure. Make it in the slow cooker by cooking on low for 8 to 10 hours.

Enjoy Paula Deen’s Sexy Oxtails!

Up Next:

Classic Tuna Salad

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Recipe based on one by carrie sheridan
Photo by rstavrakis

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What Is Tuna Pea Wiggle? – Delicious!

What on earth is Tuna Pea Wiggle you ask? Well, it’s a delicious dish particular to the northeastern U.S that consists of tuna, and peas in a white sauce.

 

It’s usually served over toast, crackers, or potatoes.

I’ll admit it’s the weird name that first attracted me to the dish. But after trying it I’m convinced that it’s not just a funny name but a delicious budget-stretching dish that kiddies just love!

The name is not just to be funny either. It was not made up by a mom or grandma just to please the kiddies.

Turns out “wiggle” is another name for sauce! Didn’t know that before.

Have you ever had Tuna Pea Wiggle? Give it a try and see what you think!

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Tuna Pea Wiggle
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Tuna Pea Wiggle
Prep Time
10 mins
Cook Time
5 mins
Total Time
15 mins
 

What on earth is Tuna Pea Wiggle you ask? Well it's a dish particular to the northeastern U.S that consists of tuna, and peas in a white sauce.

Course: Main Course
Cuisine: American
Keyword: Tuna Pea Wiggle
Servings: 4
Calories: 275 kcal
Ingredients
  • 2 tablespoons butter or 2 tablespoons margarine
  • 2 tablespoons flour
  • 2 cups milk
  • 1 6 ounce can tuna in water (Drained)
  • 1 14 ounce can peas (Drained)
  • salt & pepper
  • 4 -6 slices buttered toast
Instructions
  1. Melt butter or margarine in sauce pan over medium heat. Add flour & cook for 1 minute, (so you won't have flour taste). Add milk & stir until thickened.
  2. Add drained tuna, peas, salt & pepper.
  3. And WA-LA, it's done!
Recipe Notes

Serve over buttered toast, potatoes or saltine crackers!

 

Enjoy!

Up Next:

Southern Okra Skillet

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Ham Hocks and Beans – Cheap And Delicious

Ham Hocks and Beans are definitely comfort food at its best. I love recipes like this. Very fast and easy to put together.

 

This gets 5 stars all around the table. There’s so much flavor and taste.

For a really hearty winter meal, serve these with a loaf of hot fresh bread or a pan of cornbread and a pan of old fashioned crisp fried potatoes.

Many people will tell you to soak your beans first but I never do. I just wash them and cook them as below.

Cook up these beans once and you’ll be making them off and on throughout the winter and that’s for sure.

These may also be made in the pressure cooker or crockpot.

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Ham Hocks and Beans
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Ham Hocks and Beans
Prep Time
30 mins
Cook Time
5 hrs
Total Time
5 hrs 30 mins
 

Cook up these beans once and you'll be making them throughout the winter.

Course: Side Dish
Cuisine: Southern
Keyword: Ham Hocks and Beans
Servings: 8
Calories: 265 kcal
Ingredients
  • 1 bag dry beans my favorite is a 15 bean mix
  • 4 -6 ham hocks
  • 1 large onion chopped
  • 6 cloves garlic minced (more if desired)
  • 1 large bay leaf
  • 1 teaspoon oregano
  • 1 teaspoon pepper
  • salt
Instructions
  1. Wash the beans and remove all gravel and such.
  2. Place the beans, ham hocks, onions and garlic in a large dutch oven filled with water. Add the spices. Bring to a boil and boil for two or three minutes.
  3. Reduce heat to simmer on med-low heat and cook for 4 to 5 hours, adding more water as needed.
  4. Remove the ham hocks when they are tender and falling apart; allow to cool so they can be handled.
  5. Remove meat from ham hocks (discarding fat and bones) and return to the beans.

Enjoy Ham Hocks and Beans!

Up Next:

Roasted Peppers and Hominy

Recipe based on one by Karen From Colorado
Photo by Tea Jenny

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How to Cook Grits – The Best Southern Grits Recipe

I really can’t remember when I didn’t know how to cook grits! Musta’ been a really little fellow when I learned.

Something I do know is the best southern grits recipe starts with the grits.

What Are Grits?

I’ve seen the question “what are grits” asked a lot. The answer is always “ground corn”. Well that’s true. But it’s not the whole truth.

Southern grits are made from corn that is first made into hominy. The hominy is then dried and ground into hominy grits.

Southern grits are hominy grits. Plain ground corn is polenta!

The name “grits” actually was derived from the size of the grind!

How To Cook Grits

Cooking grits couldn’t be easier. Just boil water, add the grits, lower the heat to simmer, and cook for about 25 to 30 minutes stirring occasionally. These are the directions on the package!

For creamy grits substitute some or all of the water with milk. Use cream if you like but to me cream overpowers the flavor of the grits.

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How to Cook Grits
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How to Cook Grits – The Best Southern Grits Recipe
Prep Time
5 mins
Cook Time
30 mins
Total Time
35 mins
 
Grits cooked with milk for a creamy texture. Great breakfast dish served with sausage and biscuits. 
Course: Breakfast
Servings: 4
Calories: 110 kcal
Ingredients
  • 2 cups water
  • 1 1/4 cups milk
  • 1 teaspoon salt
  • 1 cup quick cooking grits not instant
  • 1/2 cup butter
Instructions
  1. In a small pot, bring water, milk, and salt to a boil. Slowly stir grits into boiling mixture. Stir continuously and thoroughly until grits are well mixed. Let the pot return to a boil, cover pot with a lid, lower the temperature, and cook for approximately 30 minutes stirring occasionally.
  2. Add more water if necessary.
  3. Grits are done when they have the consistency of smooth cream of wheat.
  4. Stir in half the butter and serve with remaining butter divided equally on top of each portion.

This is How To Cook Grits!

Enjoy!

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Up Next:

Slow-Cook Steel Cut Oatmeal

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Cajun Meatball Stew Recipe – Basic Cajun Cooking

Cajun Meatball Stew is a very popular recipe in the Cajun part of South Louisiana. This is basic Cajun cooking.

 

When it comes to Cajun recipes there’s one thing Cajuns love. Rice and gravy!

How To Make Cajun Meatball Stew

This stew starts off with your typical dark brown roux. Some people prefer to buy it in stores, ready-made. I’ve never understood why, because it’s not that difficult to make from scratch.

The main thing you must do is stir, constantly, over medium-high heat, never leaving the stove until it’s almost the color of chocolate syrup.

If you burn it, throw it out and start over, because it will give your gravy a very bitter taste.

When I have the time, I prefer to make this stew a day ahead, separate the meatballs from the gravy, and refrigerate.

Not only does this cause the fat from the meat to rise to the top and harden for easy removal but it also enhances the flavor!

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Cajun Meatball Stew
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Cajun Meatball Stew Recipe

This Cajun Meatball Stew Recipe is great served with rice and toasty French bread.

Course: Main Course
Cuisine: American
Servings: 6
Ingredients
  • 3/4 cup vegetable oil
  • 1 cup all-purpose flour
  • 3 cups onions finely chopped
  • 1 1/2 cups bell peppers finely chopped
  • 1 cup celery finely chopped
  • water or beef broth
  • 4 garlic cloves minced
  • 2 lbs ground chuck
  • 2 large eggs
  • 1/4 cup milk
  • 1 tablespoon Worcestershire sauce
  • 1/2 cup fresh parsley chopped
  • 1/2 cup plain breadcrumbs
  • salt and cayenne pepper
  • 1/4 cup green onion chopped
Instructions
  1. In heavy dutch oven (preferably enameled cast iron), heat oil over medium high heat. Add flour. Stir, constantly, until flour is dark brown, being very careful not to burn. Flour should be almost the color of chocolate syrup. This is your roux, which is the base of your gravy.
  2. To the flour mixture, add 2 cups of the chopped onion, 1 cup of the bell pepper and 1/2 cup of the celery. Reduce heat to medium, cooking until onions are transparent.
  3. Add enough water or beef broth to fill pot 2/3 of the way. Bring to a boil, then reduce heat to a simmer.
  4. While this is cooking, make meatballs by combining ground chuck, remaining onions, bell pepper, and celery, 2 cloves of the minced garlic, eggs, milk, worcestershire sauce, 1/4 cup of the parsley, bread crumbs, and salt and cayenne pepper. Mix well.
  5. Form into whatever size meatballs you prefer. I like to make mine about 1 1/2 - 2" round. One trick to making tender meatballs is not to pack the meat too firmly. Just form them enough for them to hold together. Also, do not pre-cook the meatballs after rolling.
  6. Add meatballs to the gravy. DO NOT STIR FOR AT LEAST 20 MINUTES! Stirring them will break them apart. Cook over medium low heat until gravy is desired consistency. Adjust seasoning with salt and cayenne pepper. Skim as much of the fat as you can off of the top.
  7. Stir in remaining garlic, parsley, and chopped green onions. Cook for 5 minutes longer.

 

Serve Cajun Meatball Stew over hot cooked rice.

I usually serve this with a side of early green peas or corn, and a fruit salad of some kind, such as pineapple, topped with grated cheddar cheese.

Enjoy!

Up Next:

Slow-Cooker Meatball Subs

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Recipe based on one by Irishcolleen
Photo by Irishcolleen

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Fried Alligator Bites – Not Just Cajun!

I love fried gator tail, and there’s a local restaurant in my area that serves Fried Alligator Bites and it’s some of the best alligator I’ve eaten. Unfortunately, I don’t have their recipe.

This recipe was taken from the Texas Cooperative Extension Alligator Cookbook and is posted there as a recipe from “Tony Chachere’s Cajun Country Cookbook”.

People who didn’t even like the thought of eating gator consumed it made with this recipe with gusto!

You can actually purchase gator meat, fresh or frozen, at some fresh seafood houses so this is something you can try cooking yourself.

If you can’t find it locally you can order it from Amazon with this link:

Alligator Tail Meat 5 lbs

This recipe sounds very good, and all recipes I’ve ever seen are very similar with the only noted differences being in the batter and seasoning ingredients.

I hope you enjoy this one!

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Fried Alligator Bites
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Fried Alligator Bites
Ingredients
  • 2 lbs boneless alligator tail meat cut into 1 cubes
  • 3 cups milk or 3 cups evaporated milk
  • 1 cup mustard
  • 2 tablespoons of Tony's creole seasoning
  • 2 cups fish fry mix (Golden Dipt or other brand)
  • 2 cups pancake mix
  • cooking oil for frying
Instructions
  1. Cut the alligator into 1” cubes and soak in the milk (in the refrigerator) for 2 to 3 hours. Drain the milk and then season meat (in the same bowl) with Tony’s Creole Seasoning.
  2. Add the mustard to the bowl and mix well, coating the meat with the mustard.
  3. Mix the Fish Fry and pancake mix together in shaking bag. Drop meat cubes in shaking bag and coat well.
  4. Deep fry at 375 F for 5 to 6 minutes or until golden brown.
  5. Serve hot with French fries and seafood sauce or other dipping sauce.

Enjoy Fried Alligator Bites!

Up Next: 

Southern Pork Neck bones And Rice

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Recipe based on one by kitty.rock
Photo by gailanng

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Roasted Peppers and Hominy – Weeknight Side

Roasted Peppers and Hominy certainly fills the bill for a nice to have, quick, and easy side dish. It can be on the table quickly on weeknights!

 

I love hominy and I’m always on the hunt for recipes that feature the ingredient.

The roasting in this recipe brings out the sweetness of the peppers and onions and gives the hominy a special quality.

This dish is not only quick and easy to prepare the results are also visually beautiful and a delight for the taste buds. Such an easy side.

I will make this often.

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Roasted Peppers and Hominy
Print
Roasted Peppers and Hominy
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
 

This dish is not only quick and easy to prepare the results are also visually beautiful and a delight for the taste buds.

Course: Side Dish
Cuisine: American
Keyword: Roasted Peppers and Hominy
Servings: 4
Calories: 195 kcal
Ingredients
  • 1 15 1/2 ounce can white hominy, drained
  • 1/2 green bell pepper cut in 1 inch pieces
  • 1/2 red bell pepper cut in 1 inch pieces
  • 1 small onion cut in 1 inch pieces
  • 1 tablespoon olive oil
  • garlic powder
  • salt
  • pepper
  • Italian seasoning
  • 1/8 cup Parmesan cheese
Instructions
  1. Preheat oven to 450º. Spray baking sheet with cooking spray.
  2. Arrange hominy and vegetables on pan. Drizzle with oil and sprinkle with seasonings to taste.
  3. Bake for 15 to 20 minutes, stirring occasionally.
  4. Sprinkle with Parmesan just before serving.

Give Roasted Peppers and Hominy a try!

Up Next:

Stewed Okra and Tomatoes Recipe

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Southern Pork Neck Bones And Rice

Southern Pork Neck Bones and Rice is a tribute to the poor of the South. Those who had hardscrabble lives and had to make do with what they had.

 

The rule of thumb for the best cuts of a four-legged animal is that they come from the section furthest from the head, tail, and feet. That’s where the expression “eatin’ high on the hog” came from!

But it also makes neck bones low on the totem pole!

So it stands to reason that the poor would have neck bones! But what ingenuity went into the making of this dish. An unlikely cut of pork made into something wonderful!!!

I was raised in a poor Southern family and I remember my Grandma and all the “comfort foods” she was so good at making…one of which was neck bones!

Give the recipe a try. It really, really is delicious.

(You might have to go to a real butcher shop or a Mexican Mercado to find neck bones.)

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Southern Pork Neck bones And Rice
Print
Southern Pork Neck bones And Rice
Prep Time
35 mins
Cook Time
1 hr 15 mins
Total Time
1 hr 50 mins
 

A lot of ingenuity went into the making of this Southern Pork Neck bones And Rice dish. An unlikely cut of pork made into something wonderful!!!

Course: Main Course
Cuisine: American
Keyword: Southern Pork Neck Bones and Rice
Servings: 6
Calories: 365 kcal
Ingredients
  • 4 -5 lbs pork necks
  • 2 1/2 cups beef stock
  • 1/2 teaspoon molasses
  • 1 cup basmati rice sorted and washed
  • 1/2 cup dried onion flakes
  • 1/8 cup onion powder
  • 1/2 teaspoon celery seed
Instructions
  1. Preheat oven to 350F.

  2. Brown the neck bones in a heavy skillet or dutch oven, cast iron works best. Remove with a slotted spoon and drain on a paper towel.

  3. Add the stock to the pan, bring to a boil, scrape and deglaze. Add the molasses to the liquid and mix well.

  4. Butter a casserole dish and add the rice.

  5. Mix the Onion, onion powder, and celery seeds. Sprinkle 1/2 of the onion mix on the rice.

  6. Arrange the neck bones on the rice. Sprinkle the remainder of the onion mix over the neck bones. Add the stock, molasses, and drippings mixture.

  7. Cover and bake for 1 hour.

 

Serve with a loose-leaf lettuce salad.

Enjoy Southern Pork Neck bones And Rice!

Up Next:

Easy Mexican Pork Pozole Recipe

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Knorr Spinach Dip – Traditional Classic Recipe

Sometimes simple is better. This Knorr Spinach dip is the traditional classic! One of the best dips ever, also good used as a spread for party sandwiches.

 

Cold and creamy, it’s so easy to make and tastes even better than you remember. You can throw it together in a flash for any party or last-minute guests.

A staple for any party or family treat. This spinach dip is the best!!!!

You can be fancy and serve it up in a bread bowl if you like. But that’s not necessary. It’s so good guests won’t mind eating it from a bowl!

When was the last time you had Knorr Spinach Dip?

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Knorr Spinach Dip
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Knorr Spinach Dip
Prep Time
20 mins
Cook Time
0 mins
 

When was the last time you had Knorr Spinach Dip?

Course: Appetizer
Cuisine: American
Keyword: Knorr Spinach Dip
Servings: 4
Calories: 225 kcal
Ingredients
  • 1 10 ounce package frozen spinach, thawed and drained
  • 1 cup sour cream
  • 1 cup mayonnaise
  • 1 1 ounce package Knorr vegetable soup mix
  • 1 8 ounce can water chestnuts, drained and chopped (optional)
  • 1/2 cup chopped onion
Instructions
  1. Thaw and drain the spinach. Squeeze the spinach with paper towels to remove excess water.
  2. Mix all ingredients together in a bowl. Let set in the fridge for a couple hours before serving.

 

Enjoy!

Up Next:

Mustard Pickled Eggs

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