The Neelys' Celebration Cookbook: Down-Home Meals for Every Occasion (PagePerfect NOOK Book)

The Neelys' Celebration Cookbook: Down-Home Meals for Every Occasion (PagePerfect NOOK Book)

4.2 5
by Pat Neely, Gina Neely

View All Available Formats & Editions

Pat and Gina Neely, the beloved husband-and-wife team and authors of the New York Times best seller Down Home with the Neelys, are all about lettin’ the good times roll.

It takes family, friends, and ample good food, and in their new book, they share their recipes and secrets for entertaining year-round, dishing up new spins on seasonal…  See more details below


Pat and Gina Neely, the beloved husband-and-wife team and authors of the New York Times best seller Down Home with the Neelys, are all about lettin’ the good times roll.

It takes family, friends, and ample good food, and in their new book, they share their recipes and secrets for entertaining year-round, dishing up new spins on seasonal classics, and suggesting occasions to celebrate that most of us haven’t thought of ourselves.

Along with menus for Christmas, Thanksgiving, Easter Sunday, and every known holiday in between, here are all the fixings for a year of down home celebrating, 120 recipes including Hoppin’ John Soup and Deep-fried Cornish Game Hens for New Year’s Day; Smothered Pork Chops and Creamy Garlic Mashed Potatoes for “Welcome Home, Baby”; One-handed Turkey Burgers and Mint Tea for “Spring Cleaning.” The Neelys believe that life should be celebrated, holiday or not. With this mouth-watering collection of recipes you have everything you need to Neely-tize your table far beyond the holiday season.

From the Hardcover edition.

Read More

Product Details

Knopf Doubleday Publishing Group
Publication date:
Sold by:
Random House
File size:
32 MB
This product may take a few minutes to download.

Related Subjects

Read an Excerpt

Gina’s Hoppin’ John Soup
[GINA] Ever since I was a little girl, my mom has bee telling me that if you don’t eat black- eyed peas on New Year’s Day you’ll have a bad year ahead of you. Now, when I was younger I didn’t care a bit. I was going through that awkward stage anyway—how much worse could it be? But as I got older, I learned to love that black- eyed pea tradition, convinced that my year was going to be fantastic! And you know what’s funny? I tell my girls the same thing. Who says traditions and superstitions aren’t effective? Not to mention that black- eyed peas are rich in calcium and vitamin A. What could be bad about that? Of course, this being a Gina recipe, I added in my favorite collard greens. . . .Mmm, even better.
1 small bunch (about 1 pound) collard greens
2 tablespoons olive oil
6 ounces smoked ham steak, cut into 1⁄4-inch cubes
1 medium onion, chopped
4 cloves garlic, minced
1 medium carrot, chopped
1 stalk celery, chopped
1⁄4 teaspoon crushed red- pepper flakes
Kosher salt and freshly ground black pepper
6 cups low- sodium chicken broth
One 15.5- ounce can black- eyed peas, drained and rinsed
One 15- ounce can diced tomatoes, with juices
1 cup cooked long- grain white rice
1 dried bay leaf
Dash of hot sauce, preferably
Dash of Worcestershire sauce
Parmesan cheese, grated, for topping
Remove the stems and center ribs from the collard greens. Stack about six leaves on top of each other, roll into a cigar shape, and slice into thin ribbons.

Heat the olive oil in a large, heavy pot over medium-high heat.

When the oil is hot, toss in the ham, onion, garlic, carrot, and celery, and cook, stirring, until the vegetables are tender, roughly 4 minutes.

Sprinkle in the red-pepper flakes, and season with salt and pepper.

Add the collard greens, and saute until they begin to soften.

Pour in the chicken broth, the black- eyed peas, and the can of tomatoes with their juices.

Bring to a simmer, and cook for 30 minutes. Stir the rice into the soup to warm. Taste for seasoning, and add more salt and pepper, hot sauce, and Worcestershire sauce.

Spoon into bowls, and sprinkle each bowl with Parmesan cheese.
Pat’s Sweet and Spicy Grilled Wings
With Smoky Blue Cheese Dipping Sauce
[PAT] I absolutely love making my smoky grilled hot wings. Gina calls me the grill master: I’m a grill king and a wingman. There is nothing better than wings with a smoky grilled flavor mingling with a sweet, spicy, and creamy dipping sauce. One of the best things about living in Memphis is that we can grill year- round, even on a 35-degree day (which is the normal temperature on Super Bowl Sunday). Grilling wings can be completed in a 10- minute period outside, so even if it’s chilly out, you can stand it!
3 pounds chicken wings, cut at the joint, washed, and dried well
1⁄4 cup canola oil
2 tablespoons lemon- pepper seasoning
1 tablespoon kosher salt
1 teaspoon chipotle chile powder
4 tablespoons unsalted butter
2 tablespoons Dijon mustard
2 tablespoons honey
1⁄4 cup hot sauce, preferably
1 tablespoon apple- cider vinegar
1 teaspoon chipotle chili powder
Dash of Worcestershire sauce
Kosher salt and freshly ground black pepper
2 tablespoons sliced green onion, for garnish (optional)
1 scant cup smoky blue- cheese dipping sauce (recipe follows)
Toss the chicken wings with the oil, and sprinkle with lemon- pepper seasoning, salt, and chile powder in a large bowl. Cover with plastic wrap, and leave the bowl in the fridge for 30 minutes, letting the flavors marry together while you prepare the grill.

Heat your grill to medium- high direct heat, using charcoal. Once it’s hot, grill the wings for 7 to 9 minutes per side, until crisp and completely cooked through.

Combine the butter, mustard, honey, hot sauce, vinegar, chile powder, Worcestershire, salt, and pepper in a large saucepan set over medium heat. Taste for seasoning, and add more chipotle if you want it spicier. Allow the sauce to come to a simmer.

Once the sauce is simmering, cut the heat and add the wings, and toss thoroughly in the sauce. Remove to a large platter, sprinkle with green onion, and serve with the smoky blue- cheese dipping sauce.
1⁄4 cup crumbled Danish blue cheese
1⁄4 cup buttermilk
1⁄4 cup sour cream
2 teaspoons apple- cider vinegar
1 teaspoon smoked paprika
2 tablespoons thinly sliced green onion
Kosher salt and freshly ground black pepper
Mash the blue cheese with a fork into the buttermilk and sour cream in a small bowl, thoroughly breaking it up. Pour in the vinegar, paprika, and green onion and mix well. Season with salt and pepper, cover with plastic wrap, and let rest in the fridge for at least 30 minutes, so the flavors can marry.
Chocolate and Peanut Butter Brownie Bites
[GINA] Can you imagine life without these two amazing ingredients? Who would want that? It would be like having fabulous shoes without a great handbag. Having chocolate and peanut butter is heaven on earth. If you think I talk a lot, give me chocolate and peanut butter and you won’t hear another word out of me!
3⁄4 cup (11⁄2 sticks) unsalted butter
2 cups semisweet chocolate chips, divided
1⁄2 cup all- purpose fl our
1⁄2 teaspoon baking powder
1⁄4 teaspoon table salt
1⁄3 cup packed light- brown sugar
1⁄2 cup granulated white sugar
2 large eggs
2 large egg yolks
1 teaspoon pure vanilla extract
2 tablespoons unsalted butter, at room temperature
1⁄4 cup confectioners’ sugar
3⁄4 cup smooth peanut butter
1 teaspoon pure vanilla extract
Pinch of table salt
Preheat the oven to 350 degrees F. Adjust a rack to the center of the oven.

Line an 8- by- 8- inch baking pan with parchment or foil, leaving a 2-inch overhang over the edges. Cover the pan with some nonstick cooking spray.

Melt the butter and 1 cup chocolate chips together in a heavybottomed saucepan set over medium heat, stirring constantly. Remove from heat and cool slightly.

Whisk together the fl our, baking powder, and salt in a medium bowl. Set aside.

Once the chocolate is slightly cool, stir the brown sugar, granulated sugar, eggs, egg yolks, and vanilla into the saucepan until smooth. Stir the flour mixture into the saucepan until thoroughly combined. Pour in the remaining cup of chocolate chips.

To make the peanut- butter filling: beat together the butter, confectioners’ sugar, peanut butter, vanilla, and salt in a medium bowl until smooth.

Pour the chocolate batter into the prepared pan. Spoon large dollops of the peanut butter mixture evenly across the top of the batter.

Use the tip of a knife or a toothpick to make pretty swirls with the peanut butter throughout the chocolate.

Bake for 40 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven, and let cool completely on wire rack before cutting into squares.

From the Hardcover edition.

Read More

Customer Reviews

Average Review:

Write a Review

and post it to your social network


Most Helpful Customer Reviews

See all customer reviews >

The Neelys' Celebration Cookbook: Down Home Meals for Every Occasion 4.2 out of 5 based on 0 ratings. 5 reviews.
Anonymous More than 1 year ago
I brought this book for a co-worker as a Secret Santa gift and she loved it. I also purchased this book for myself. The Spinach dip is to die for.
Anonymous More than 1 year ago
If you can not find something in this cookbook to start your mouth drooling, then you obviously did not open up this book. What I like most about the Neely's recipes are that they are made with simple ingredients that most people have in their cupboards, the instructions are easy to follow and the recipes are something most people would typically fix or fix for a special occasion. I loved the Easy If-Ya-Ain't-Got-a-Smoker BBQ Pork, Grilled Shrimp & Pineapple Skewers, Fried Chicken Sliders with Sweet-Pickle Mayo and Honey BBQ Sticky Drumsticks. This book is sectioned off by months of the year and there are recipes for each month based on what type of holiday or celebration you could be celebrating that month(graduation, Girl's Night, Back to School, Tailgating, 16th birthday, Super Bowl, etc.). Each month has 2 or 3 different celebrations with different recipes for each celebration (yes, lots of recipes!). Great drink ideas too: Minted Iced Tea,Peach Sprtizer, Shot of Love, Blood Orange Bellinis,etc. they are just great and such a great variety. The dessert are just wonderful too! Some of the recipes in the book are deep-fried and I am not a big deep-frier and I was really excited to see that at the bottom of a lot of these recipes they had separate directions on how to make these recipes in the oven. Each recipe also has its own tidbit of information at the top of the page to help you create the recipe. The Neely's start off each month's section with commentary about the celebrations of the month and their personal take on them and that is what makes the Neely's so special and the cookbook something you're glad you embarked on. It's not just a cookbook, it's an adventure in your kitchen
Anonymous More than 1 year ago
I purchased this book after browsing it in a B&N store. The mango salsa and the mango margaritas are great.
Anonymous More than 1 year ago
Anonymous More than 1 year ago