Lighten Up, Y'all: Classic Southern Recipes Made Healthy and Wholesome

Lighten Up, Y'all: Classic Southern Recipes Made Healthy and Wholesome

by Virginia Willis


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Product Details

ISBN-13: 9781607745730
Publisher: Potter/Ten Speed/Harmony/Rodale
Publication date: 03/03/2015
Pages: 232
Sales rank: 351,801
Product dimensions: 7.60(w) x 9.60(h) x 0.90(d)

About the Author

VIRGINIA WILLIS is the author of the acclaimed cookbooks Bon Appétit, Y’all; Basic to Brilliant, Y’all; Grits; and Okra. Willis is a columnist for, a contributing editor to Southern Living, and was named one of “Seven Food Writers You Need to Know” by the Chicago Tribune. She lives in Atlanta, Georgia.

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Smoky Eggplant Dip

Excerpted from "Lighten Up, Y'all"
by .
Copyright © 2015 Virginia Willis.
Excerpted by permission of Potter/Ten Speed/Harmony/Rodale.
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.

Table of Contents

Foreword by Art Smith  vi
Introduction  1

Chapter 1: 
Starters and Nibbles 15
Delicata Squash Chips  17
Sinless Seven-Layer Dip  18
Smoky Eggplant Dip  20
Hot Mess Spinach and Feta Dip  21
Slice-and-Bake Parmesan-Herb
Cheese Straws  22
Grilled Shrimp and Pepper Poppers  23
Lightened-Up Pimiento Cheese  24
Cornmeal-Crusted Chicken Bites with
Jalapeño Dipping Sauce  26
Barbecue Meatballs  28
Crab and Celery Rémoulade Wraps  30
Baked Onion Blossom  32

Chapter 2: 
Salads and Slaws 35
Shortcut Chicken Pasta Salad  37
Bacon-Wilted Greens with Warm
Pecan-Crusted Goat Cheese  39
Curried Shrimp Salad with Avocado and
Orange  40
Asparagus and Baby Vidalia Onion Salad with
Lemon-Tarragon Vinaigrette  43
Field Pea and Bean Salad with Tomato-Basil
Vinaigrette  44
Grilled Potato Salad with Bacon Vinaigrette  46
Broccoli Slaw with Light Buttermilk Ranch  49
Sassy Slaw  50
Quinoa Cobb Salad with Green Goddess
Dressing  52
Apple-Raisin-Carrot Slaw  55

Chapter 3: 
From the Garden 57
Pan-Roasted Asparagus and Mushrooms  59
Spring Pea, Leek, and Cauliflower
“Couscous”  60
Sautéed Green Beans with Summer Corn  61
Creamed Corn–Stuffed Tomatoes  63
Spicy Eggplant Stir-Fry  65
Green Beans with New Potatoes and
Candied Garlic  67
Oven-Fried Okra  68
Summer Squash Casserole  71
Summer Squash “Lasagna”  73
Baked Zucchini Crisps  75
Braised Collards in Tomato-Onion Gravy  77
Collard Greens with Chipotle Potlikker  78
Brussels Sprouts with Raisins and Pecans  79
Roasted Sweet Potato and Pears  80
Pan-Seared Winter Squash  81

Chapter 4: 
Grains, Grits, and Other Starchy Goodness 83
Red Beans and Greens  85
New Soul Creole Dirty Rice  86
Broccoli and Cheese “Rice Grits”  89
Hoppin’ John and Limpin’ Susan  90
Farro and Cabbage  92
Southern Style Shepherd’s Pie with Grits  93
Buttermilk Potato Gratin  95
Makeover Broccoli Mac and Cheese  96
Sweet Potato Gratin with Herb Crumble  99

Chapter 5: 
Seafood and Shellfish 101
Red Snapper Provençal on Stone-Ground Grits with Parmesan and Herbs  105
Lemon-Basil North Georgia Trout  107
Pan-Seared Fish Steaks with Cherry Tomatoes and Basil  108
Miso-Glazed Catfish with Edamame and
Spicy Winter Greens  110
Citrus-Grilled Shrimp with Bloody Mary
Cocktail Sauce  111
Beer-Battered Shrimp with Spicy Ketchup  113
Bacon and Chile–Wrapped Scallops with
Lemon Gremolata  115
Salmon Patties with Lemon-Caper Sauce  116
Gulf Coast Seafood Stew  118
Smoky Seafood Étoufée  120

Chapter 6: 
Poultry 123
Smothered and Covered Chicken and Gravy  125
Oven-Fried Chicken-on-a-Stick with
Vidalia–Honey Mustard Dipping Sauce  127
Chicken, Apple, and Cheddar Burgers  129
Basil-Peach Chicken Breasts  130
Slow-Cooked Barbecue Pulled Chicken  132
Spicy Creole Turkey Cutlets with Holy Trinity
Tomato Gravy  134
Turkey Meatloaf with Mushroom Gravy  137
Sweet Tea–Brined Turkey Tenderloin with
Chile-Peach Glaze  139
Roast Turkey Breast with Quick
Orange-Cranberry Relish  140
Honey Mustard Carolina Quail with
Grilled Grapes  142

Chapter 7: 
Pork, Beef, and Lamb 145
Cider-Braised Pork Loin with
Apple-Thyme Jus  147
Bourbon Grilled Pork Chops with Peach
Barbecue Sauce  149
Pulled Pork Tenderloin with Red Pepper
Vinegar Sauce  151
Cocoa-Crusted Top Sirloin with
Mushrooms  152
Spinach and Parmesan–Stuffed Beef
Tenderloin  155
Rack of Lamb with Pecan-Mint
Dipping Sauce  157
Grilled Balsamic Flank Steak  158
Coffee-Braised Pot Roast  159

Chapter 8: 
Soups and Stews 161
Creamy Broccoli-Parmesan Soup  163
Chicken Tortilla Soup  164
Chunky Chicken Noodle Soup  166
Garlic Chicken and Greens with Cornmeal-
Herb Dumplings  168
Quick and Easy Turkey Chili  171
Damn Good Dawg Chili  172
Beef and Farro Soup  174
Pork, Squash, and Chickpea Soup with
Collard Green Pesto  175
Georgia Shrimp and Corn Chowder  177
Peach and Tomato Gazpacho with
Cucumber-Herb Yogurt  179

Chapter 9: 
Biscuits, Bread,
and Baked Goods 181
Buttermilk Biscuits with Turkey Sausage
Gravy  183
Vegetable Corn Bread  186
Cheesy Jalapeño Beer Bread Muffins  188
Lemon–Chia Seed Cake  189
Blueberry-Banana Muffins  190
Cornmeal Griddle Cakes  191
Multigrain Pecan Waffles  192

Chapter 10: 
Sweet Indulgences 195
Spa-aah Fruit Cobbler  197
Brown Sugar–Strawberry Shortcakes  198
Baked Apple Hand Pies with
Salted Caramel Sauce  201
Old-Fashioned Buttermilk Pie  203
Yogurt Piecrust  204
Stovetop Apple Pie  206
Citrus Pudding Cakes  207
Chasing the Carrot Cake  208
Pineapple Right-Side-Up Cake  211
Big Rich Texas Sheet Cake  212
Chocolate “Brookies”  213
Claire’s Cream Cheese Swirl Brownies  214

Acknowledgments  217
Index  218

Customer Reviews

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Lighten Up, Y'all: Classic Southern Recipes Made Healthy and Wholesome 4 out of 5 based on 0 ratings. 4 reviews.
LilysEndlessLibrary More than 1 year ago
This book was amazing. The best most delicious, refreshing and filling foods I have made from a cookbook. I find that cookbooks are either a hit or a miss with me, but this one... TOTAL HIT. What a smash! being a college student, I have no time, money, or energy. These recipes saved were life changing. These were quick and simple to make. Good on my budget while still being delicious.  I cooked several things from this book, but I forgot to take pictures. EDIT: I didn't stop to take pictures, because I was busy stuffing my face. During Spring Break, my family visited and we made many of the the recipes. My mom flipped. She said it was some of the best food she tried in a while. Also, let's be clear, I am not a great cook. I burned pancakes and cooked rice the wrong  way the first night my family came over. This cookbook is great for any level of cook. This book is also great for picky eaters. My brother is the king of picky eaters. Not only did he eat everything I made him from this book... he got thirds. :drool: My favorite recipes are the Crab and Celery Rémoulade Wraps and the Baked Zucchini Crisps. I made the crab wrap with tuna and then chicken, and they all tasted fabulous. Which is great for those people who don't eat fish or are picky with certain fish.  I honestly recommend this book. Filling food that is satisfying and also healthy. They are simple and wonderful. I love this book.  I received this book from Blogging for Books for this review. 
Anonymous More than 1 year ago
The recipes are very interesting and will be a change of pace from bland food
helenstam More than 1 year ago
I was not at all impressed with Virginia's recipes. The illustrations were nice. It's not food I think I would make. Anyone can write a cookbook, but having good recipes is the real challenge, something Virginia didn't do.
Anonymous More than 1 year ago