In a Snap!: Tasty Southern Recipes You Can Make in 5, 10, 15, or 30 Minutes

In a Snap!: Tasty Southern Recipes You Can Make in 5, 10, 15, or 30 Minutes

by Tammy Algood
     
 

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In a Snap!is your playbook of ideas for fabulous meals that materialize with ease on the most time-crunched of days, all without surrendering the delicious results your family demands. Organized in chapters of 5-, 10-, 15-, and 30-minute meals, this collection accommodates your ever-changing schedule and ensures that a home-cooked meal is always an option in your

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Overview

In a Snap!is your playbook of ideas for fabulous meals that materialize with ease on the most time-crunched of days, all without surrendering the delicious results your family demands. Organized in chapters of 5-, 10-, 15-, and 30-minute meals, this collection accommodates your ever-changing schedule and ensures that a home-cooked meal is always an option in your household—-no matter how thinly you may be stretched.

Product Details

ISBN-13:
9781401604868
Publisher:
Nelson, Thomas, Inc.
Publication date:
06/04/2013
Pages:
304
Sales rank:
1,349,787
Product dimensions:
7.10(w) x 8.90(h) x 1.00(d)

Read an Excerpt

in a snap!

Tasty Southern Recipes YOU CAN MAKE IN 5, 10, 15, or 30 Minutes


By Tammy Algood

Thomas Nelson

Copyright © 2013 Tammy Algood Killgore a/k/a Tammy Algood and Bryan Curtis
All rights reserved.
ISBN: 978-1-4016-0487-5


Excerpt

CHAPTER 1

5 Minutes


Appetizers

Country Ham Spread 2
We're Hungry Cheese Dip 3
Green Onion Spread 4
Payday Party Mix 5
Red Pepper Cheese Dip 6
White Cheese Lovers Dipping Sauce 8
Spiced Cranberry Dipping Sauce 9
Tickle Your Tongue Mustard Dip 10

Soups and Salads

Sneaky Buttermilk Ranch Dressing 12
Date Night Basic Vinaigrette 13
(with options)
Chicken Corn Chowder with Pimientos 14
Chicken Sausage Gumbo 16
Summertime Cucumber Salad 17
Spring Greens with Raspberry Dressing 18


Sides

Better with Butter Corn 19
Family Favorite Black-Eyed Peas 20
Wok-Seared Spinach 21
Peaches and Cream Hominy 22
Show-Off Pinto Beans 24
Dressed-Up Lima Beans 25
Quick-Smoked Baked Beans 26


Entrées

Pronto Pimiento Cheese Sandwiches 27
Elvis's Peanut Butter and Banana
Sandwiches 28
BLT PDQ 30
Head to the Gazebo Tomato and Basil
Sandwiches 31


Desserts

Warm Summer Berries and Cream 32
Frosty Frozen Peach Mousse 34
Balsamic Grilled Peaches 35
Celebration Cherry Sauce 36
Caramel Cream Grapes 37
'Cots and Cream 38
Coconut Snowballs 40
Creamy Vanilla Fruit Dip 41
Pecan-Crusted Strawberries 42
Chocolate-Drizzled Raspberries 44
Soft-Serve Frozen Fruit Ice Cream 45
Marshmallow Fruit Dip 46
Warm Peanut Butter and
Chocolate Bananas 47


Breakfast and Brunch

Mock Blackberry Mojito 48
Brunch Butters 50
Ginger Nectar Sipper 52
Punch Bowl Eggnog without the Punch 53
Cup of Scrambled Eggs with Cheese 54
Mock Poinsettia 55
Ready for a Crowd Raspberry Punch 55
Perked-Up Cranberry Punch 56
Sparkling Fruit Juice 57
Sugared Broiled Grapefruit 58
Watermelon Spritzer 59


appetizers

Country Ham Spread

I love experimenting with various dips, sauces, and spreads. I call this a spread because it is a bit thicker than others. I love serving it with sweet, sturdy carrot sticks or crisp celery stalks that can hold up to the weight of the spread. It also makes a terrific substitute for mayonnaise on your next tomato sandwich.

Yield: 2 cups

1 ½ cups mayonnaise
½ cup ground country ham
3 tablespoons chicken or vegetable stock
1 teaspoon white wine
Worcestershire sauce
1 teaspoon garlic powder
1 teaspoon dry mustard
¼ teaspoon dried onions
¼ teaspoon hot sauce


In a mixing bowl, stir together the mayonnaise, ham, stock, Worcestershire sauce, garlic powder, dry mustard, onions, and hot sauce. Serve immediately, or cover and refrigerate for later use.

Storage Note: Because of the mayonnaise, this recipe cannot be frozen. Store leftovers in the refrigerator for up to 5 days.


Time-Saving Tip from Tammy

Appetizers are a fun way to begin any party, but how much food do you need? If it is going to be an appetizer party with no meal, then plan on 6 to 8 appetizer servings per person. If the appetizers are soon going to be followed by a meal, allow between 2 and 4 appetizer servings per guest. If it will be quite a bit of time between the appetizers and the meal, allow 4 to 6 servings per person.


We're Hungry Cheese Dip

You've heard it before ... "We're starving!" Well, take care of that declaration without ruining dinner with this easy cheese dip. Serve it with carrot sticks, celery stalks, mushrooms, pretzel sticks, or bagel chips. Adults will like it with meatballs.

Yield: 1 ½ cups

1 (10-ounce) can cheddar cheese soup
½ cup chicken stock


Whisk together the soup and stock in a glass mixing bowl. Cover with waxed paper and microwave on high power for 30 seconds. Whisk again to evenly combine. If needed, heat for another 15 seconds. Serve warm.

Storage Note: Leftovers should be refrigerated and used within 3 days. Do not freeze.


Green Onion Spread

This lively spread is terrific on low-salt crackers and pairs well with any raw vegetables. Leftovers make a great morning bagel spread.

Yield: 1 ¼ cups

2 garlic cloves, peeled
6 ounces cream cheese, softened
½ cup cottage cheese
2 teaspoons dried parsley
1/8 teaspoon seasoned salt
1/8 teaspoon white pepper
1/8 teaspoon cayenne
1 green onion, chopped


Place the garlic in a food processor and mince. Add the cream cheese, cottage cheese, parsley, seasoned salt, white pepper, and cayenne. Process until smooth. Transfer to a serving bowl and stir in the green onions. Serve with assorted crackers and vegetables.

Storage Note: Store leftovers in the refrigerator and use within 4 days. Do not freeze.


Payday Party Mix

This recipe from my friend Bryan gives you a big payoff for just a bit of effort. At first, I was skeptical when he shared it with me, but then I served it at a party and it was gone in a flash! It will earn rave reviews from your guests.

Yield: 12 servings

1 (16-ounce) jar roasted
peanuts (lightly salted)
1 (22-ounce) bag candy corn


Place the peanuts in a large serving bowl. Add the candy corn and lightly mix to distribute evenly in the bowl. Serve.

Storage Note: Place leftovers in any type of air-tight container and store at room temperature


Red Pepper Cheese Dip

This creamy dip can be pulled together at the last minute and served with tortilla, corn, or pita chips.

Yield: 1 ½ cups

1 (8-ounce) package cream cheese
1 tablespoon milk or half-and-half
½ cup canned, chopped, roasted
sweet red bell peppers
½ cup crumbled Feta cheese


Place the cream cheese in a glass bowl and microwave on high power for 20 seconds to soften. Add the milk, bell peppers, and Feta cheese. Microwave for 20 to 30 seconds longer and stir to blend. Serve immediately.

Storage Note: Store leftovers in the refrigerator and use within 5 days. Do not freeze.


White Cheese Lovers Dipping Sauce

In addition to a terrific chip dip, this delicious sauce can be poured over steamed veggies or even leftover noodles or rice. If you have leftovers, heat on low power in the microwave for 30-second time increments, stirring frequently until heated through.

Yield: 4 servings

1 tablespoon unsalted butter
1 tablespoon all-purpose flour
1/8 teaspoon white pepper
¾ cup milk
½ cup shredded Monterey Jack cheese
½ cup shredded Gouda or Havarti


In a 4-cup microwaveable measuring cup, melt the butter on high power in the microwave for 10 seconds. Stir in the flour and pepper, and microwave for 10 seconds longer. Stir in the milk and microwave for 2 minutes or until just boiling. Stop and stir after 1 minute. Gradually add the Monterey Jack and Gouda, stirring until completely melted. If necessary, microwave for 30 seconds longer. Serve immediately.

Note: You can substitute Swiss, Gruyère, or Fontina for the Gouda if desired.

Storage Note: The cheese will tend to separate and dry out when frozen, so instead, refrigerate and use within 5 days.


Spiced Cranberry Dipping Sauce

Got leftover turkey or chicken strips? Even if you don't, purchase some already cooked for dunking into this yummy sauce.

Yield: 1 1/3 cups

1 cup cranberry sauce
1/3 cup taco sauce
1 canned chipotle pepper, minced
1 teaspoon chili powder
½ teaspoon ground cumin
¼ teaspoon salt
¼ teaspoon white pepper


Place the cranberry sauce, taco sauce, pepper, chili powder, cumin, salt, and white pepper in a glass bowl and microwave on high power for 1 minute. Stir and microwave for another 30 seconds. Stir again and serve warm or at room temperature.

Storage Note: This recipe freezes extremely well. Use within 6 months. Refrigerated leftovers will keep up to a week.


Tickle Your Tongue Mustard Dip

Pretzels and chicken strips never had it so good. Use leftovers as a spread for bologna, ham, or turkey sandwiches.

Yield: 1 cup

1/3 cup mayonnaise
1/3 cup Dijon mustard
1 ½ tablespoons prepared horseradish
1 tablespoon sugar
¼ teaspoon white pepper


In a glass bowl, whisk together the mayonnaise, mustard, horseradish, sugar, and pepper. Microwave on high power for 15 seconds. Stir and serve immediately.

Storage Note: Leftovers should be refrigerated and used within 1 week. Do not freeze.


Sneaky Buttermilk Ranch Dressing

Your kids and family members will never guess what gives this homemade dressing its familiar taste. It's a terrific way to sneak beans into the meal!

Yield: 1 ½ cups

1 cup buttermilk
1 cup canned Northern beans,
drained and rinsed
2 tablespoons sour cream
1 garlic clove, minced
1 tablespoon dried parsley
1 tablespoon grated Parmesan cheese
½ teaspoon onion salt
¼ teaspoon white pepper
1/8 teaspoon cayenne


Place the buttermilk, beans, sour cream, garlic, parsley, Parmesan, onion salt, pepper, and cayenne in the bowl of a food processor. Process until smooth. Serve immediately.

Storage Note: Cover and refrigerate leftovers and use within 1 week. Do not freeze.


Date Night Basic Vinaigrette (with options)

A simple salad of mixed greens and a few cherry tomatoes becomes something special when you serve it with your own dressing. In this case, it's a marvelously healthy vinaigrette that can be tailormade to fit your mood and the ingredients you have on hand.

Yield: ½ cup

¼ cup olive or canola oil
3 tablespoons red or white wine vinegar
½ teaspoon salt
¼ teaspoon black pepper

Options:

For Poppy Seed Vinaigrette, add 1 tablespoon poppy seeds.

For Tarragon Vinaigrette, add 2 tablespoons chopped fresh tarragon.

For Chive Vinaigrette, add 2 tablespoons chopped fresh chives and 2 teaspoons honey.

For Citrus Vinaigrette, add 1 tablespoon grated citrus zest and 1 tablespoon honey.

For Dill Shallot Vinaigrette, add 2 tablespoons chopped fresh dill and 1 small shallot, peeled and chopped.


In a jar with a tight-fitting lid, combine the oil, vinegar, salt, pepper, and your choice of the optional ingredients. Shake to emulsify, and use immediately.

Storage Note: Refrigerate leftovers and use within 2 weeks. Make sure you shake well to emulsify the ingredients each time you use it. Do not freeze.


Time-Saving Tip from Tammy

Vinegar is a necessary ingredient in salad dressings, but it tends to draw water out of the cells of the lettuce, causing it to wilt quickly. For this reason, only dress salads right before serving and you'll have crisp, perky greens.


Chicken Corn Chowder with Pimientos

The problem with many canned soups is they lack color. This one gets an added pop from sliced pimientos and fresh chives.

Yield: 2 servings

1 (18.5-ounce) can chicken corn chowder
1 (2-ounce) jar sliced pimientos, drained
¼ cup milk
2 tablespoons fresh minced chives
1 tablespoon bacon bits


Place the chowder, pimientos, and milk in a medium bowl and cover with waxed paper. Microwave on high power for 2 to 3 minutes. Meanwhile, chop the chives and measure the bacon bits. Stir and sprinkle with the chives and bacon bits. Serve warm.

Storage Note: Refrigerate leftovers and use within 3 days. Freeze for up to 6 weeks.


Time-Saving Tip from Tammy

Soup leftovers last up to 3 days in the refrigerator or can be frozen to use within 6 weeks. Gallon- or quart-size zip-top bags take up less storage space in the freezer than hard containers. Label and date the outside, then fill. Lay the bags flat in the freezer until hard, then stack them to save space. To use, simply thaw in the refrigerator overnight and reheat in a pot on medium-low temperature.


Chicken Sausage Gumbo

Here's a fulfilling soup for two that will be warming you from the inside out as soon as you take that first sip.

Yield: 2 servings

1 (18.5-ounce) can chicken gumbo
1 cup cooked, sliced chicken sausage
¼ cup water or chicken stock
1 teaspoon hot sauce


Place the gumbo, sausage, water, and hot sauce in a medium bowl and cover with waxed paper. Microwave on high power for 2 ½ to 3 minutes. Stir and serve warm.

Storage Note: Refrigerate leftovers and use within 3 days. Freeze for up to 6 weeks.


Summertime Cucumber Salad

This cold salad is perfect for cooling down your family on hot summer days, especially when cucumbers are coming in like gangbusters. It's great with burgers from the grill for lunch or with grilled fish for dinner.

Yield: 2 to 4 servings

2 large cucumbers, shredded
1/3 cup sour cream
2 tablespoons chopped fresh chives
2 teaspoons lemon juice
½ teaspoon kosher salt
¼ teaspoon white pepper


Place the cucumbers in a medium mixing bowl and add the sour cream, chives, lemon juice, salt, and pepper. Toss to mix well, and serve immediately.

Storage Note: This recipe cannot be frozen. Refrigerate leftovers and use within 3 days.


Spring Greens with Raspberry Dressing

Plain spring greens get a lift from this remarkable dressing based on raspberries. It is beautiful and perfect for garden parties or celebrations honoring Mom!

Yield: 4 servings

¼ cup seedless raspberry jam
¼ cup cranberry-raspberry juice
3 tablespoons raspberry vinegar
2 tablespoons olive oil
½ teaspoon salt
1/8 teaspoon black pepper
3 cups fresh baby spinach
1 cup arugula


Place the jam, juice, vinegar, oil, salt, and pepper in a jar with a tight-fitting lid. Shake to emulsify. Place the spinach and arugula in a serving bowl and toss with the dressing. Serve immediately.

Storage Note: Refrigerate leftover dressing and use within 1 week. Do not freeze.


Better with Butter Corn

Mixing two different types of canned corn seems totally natural when you pull it all together with herbed butter. Serve this terrific side dish with grilled pork or baked ham or give it to the kids with hot fish sticks.

Yield: 5 servings

1 (11-ounce) can whole kernel
or niblets corn, drained
1 (11-ounce) can creamed corn
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh chives
4 tablespoons unsalted butter


Place the whole kernel corn, creamed corn, parsley, and chives in a serving bowl and stir to combine. Dot with the butter and cover with waxed paper. Microwave on high power for 2 minutes. Stir again and serve immediately.


Storage Note: Leftovers can be frozen and used within 1 month or refrigerated and used within 3 days.


Time-Saving Tip from Tammy

A good pair of kitchen shears serves a cook well with many tasks. For instance, you can cut whole canned tomatoes right in the opened can for no-mess chopping. But my favorite trick is to place fresh herbs in a glass measuring cup and start snipping away in the container. You can immediately see how much you've chopped and it's ready to use.


Family Favorite Black-Eyed Peas

Black-eyes are my all-time favorite member of the pea family, and I love the ease of having them readily available in the canned form. With just a few additions, this seems more lively and ready for serving with hot cooked rice or just about any grilled or roasted meat.

Yield: 4 servings

1 (15.8-ounce) can black-eyed peas
1 small shallot, peeled and chopped
1 heaping tablespoon bacon bits
½ teaspoon cayenne
¼ teaspoon black pepper


Place the peas, shallots, bacon bits, cayenne, and black pepper in a serving bowl and stir to combine. Cover with waxed paper and microwave on high power for 2 minutes. Stir and serve immediately.

Storage Note: Leftovers can be frozen and used within 1 month or refrigerated and used within 3 days.


Time-Saving Tip from Tammy

Your rice is nearly ready, but the rest of the meal is not. Never fear! Simply remove it from the heat source and place a folded kitchen towel between the lid and the pot. As the rice continues to steam from the heat, the excess moisture that causes it to become sticky will be absorbed by the towel instead.


Wok-Seared Spinach

Because this is truly the most instant side dish, you'll toss the leaves with a delicious seasoning before it heads into the wok to sear. Have everything else in your meal prepared because this is ready in just minutes.

Yield: 4 servings

1 pound spinach with stems
2 tablespoons canola oil
2 tablespoons soy sauce
1 tablespoon sesame oil
½ teaspoon sugar
½ teaspoon crushed red pepper


Preheat a large wok over high heat. Meanwhile, place the spinach in a large mixing bowl and drizzle with the canola oil, soy sauce, and sesame oil. Sprinkle with the sugar and red pepper. Toss gently to evenly coat, and add to the wok. Toss it quickly in the pan to evenly sear. Within 2 minutes, it will begin to wilt and is ready to serve.

Storage Note: Leftovers should be refrigerated and used within 2 days. Do not freeze.


Peaches and Cream Hominy

I love a corn variety named Peaches and Cream. Pull back the husk and you've got a mixture of sweet yellow and white kernels. This hominy side dish mimics that without the hassle of shucking, removing silks, and boiling the harvest.

Yield: 6 servings

1 (15.5-ounce) can golden
hominy, drained
1 (15.5-ounce) can white hominy, drained
2 tablespoons unsalted butter
¼ teaspoon white pepper


Place the golden hominy, white hominy, butter, and pepper in a medium bowl and stir to combine. Cover with waxed paper and microwave on high power for 2 minutes. Stir and serve warm.

Storage Note: Leftovers can be frozen and used within 1 month or refrigerated and used within 3 days.
(Continues...)


Excerpted from in a snap! by Tammy Algood. Copyright © 2013 by Tammy Algood Killgore a/k/a Tammy Algood and Bryan Curtis. Excerpted by permission of Thomas Nelson.
All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Excerpts are provided by Dial-A-Book Inc. solely for the personal use of visitors to this web site.

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