In this new, recurring series, I am digging into my decades-old recipe box and sharing three tried-and-true recipes, which after over a dozen years STILL haven’t made it to the blog. I’m doing it a little differently than my usual posts – sort of like an old-fashioned recipe swap. (Feel free to rifle through your recipe box and share!)
How much fun is it to rifle through a friend or family member’s recipe box? There are undoubtedly stories behind those cards.
And the cards that are stained, smudged, and tattered? Clearly, those recipes have been made often and are well loved.
After over a dozen years of sharing recipes on this blog, how is it possible that I still have countless recipes – true gems! – that I have not yet shared?
Funny enough, I also have a few recipes that I received from friends – friends who cook really well – which for some inexplicable reason I have never made.
This new series is set to address this lapse. I am, however, going to share these recipes a little differently than I usually do…
Pictures are helpful, giving the reader a sense of what a finished recipe should look like. Lack of a decent photo is also why some recipes take so long to make it to the site.
My photo library contains countless unused food photos – photos that didn’t turn out very well, often because of poor light. (If there is one thing I’ve learned, sufficient natural light is key to good pictures!)
In these cases, I would simply plan to retake the pictures when I made the dish the next time…and sometimes they weren’t very good the next time.
And so the years pass by!
So in this recurring series, rather than waiting for a photo that does a recipe justice, I plan to share several tried-and-true recipes without photos (or maybe one of my previously rejected photos when I have one!).
On that note, if you have a recipe that has served you well over the years and think others would enjoy, by all means share it. You can email me through this contact page.
For the first installment of this series, I chose about 15 recipes and let Emily narrow the list down to three. She chose a hearty soup, biscuits that could be served alongside, and a cheese grits casserole that is equally perfect for family dinners and entertaining.
The biscuits and cheese grits would also be a lovely addition to a holiday table, like Easter later this month. (Wasn’t it just Christmas??)
First up: Mushroom Barley Soup
I used to make this Mushroom Barley Soup often, and then something inconvenient happened: I developed an allergy to barley!
But just because I can no longer eat this hearty, wholesome soup doesn’t mean other people shouldn’t enjoy it. As an added convenience, the recipe can be made in advance and reheated. It also freezes well and can be modified in several ways.
My absolute favorite upgrade to this soup is to stir in leftover Chuck Roast in Foil along with any residual juices. A mere cup or two of the tender, shredded meat will transform the soup into a fantastic beef barley soup.
If that sounds good to you, plan to have the chuck roast for dinner up to five days before you make the soup. You can also freeze some of the leftover beef to have on hand anytime you make the soup. Alternatively, you could try adding a pound of browned ground beef.
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Mushroom Barley SoupPrep Time: 15 minutesCook Time: 40 minutesTotal Time: 55 minutesYield: 4-6 servings
A hearty, meal-worthy soup that can be prepared in advance and freezes well. Perfect to keep warm in the colder months!
Ingredients
- 3 strips bacon, chopped
- 1 large onion, chopped
- 3 cloves garlic, minced
- Kosher salt & pepper
- 1 pound button or cremini mushrooms, trimmed and sliced or quartered
- ½ a 6-ounce can tomato paste
- 2 (14½-ounce cans) beef broth (plus extra if a thinner soup is desired)
- 1 cup (144g) uncooked quick-cooking barley
- 1 teaspoon dried oregano
- 1 teaspoon (5ml) red wine vinegar
- Optional for serving: chopped fresh parsley, grated Parmesan cheese
Instructions
- In a 6-8 quart pot, cook bacon over medium heat until beginning to crisp.
- Add the onion, garlic, and a sprinkle of salt and pepper. Cook 3-5 minutes more or until the onion begins to turn golden in spots.
- Add the mushrooms and cook 5-10 minutes, or until they release their liquid.
- Stir in tomato paste and cook for 1 more minute.
- Add the broth, barley, oregano, and 3 cups water. Bring to a boil and then reduce heat and simmer, partially covered, until barley is tender, about 10-15 minutes.
- Add more water or broth to thin the soup as needed or desired.
- Add salt and pepper to taste and then stir in vinegar. (Helpful hint: If the flavor seems to be lacking at this point, it is likely because the soup needs a little more salt, especially since nearly half of the liquid used is water.)
- Ladle into bowls and garnish with fresh parsley and Parmesan cheese, if using. (Alternatively, you may stir ¼ cup of chopped parsley into the pot of soup.)
Notes•This recipe can be doubled and freezes well.
• For those who want to incorporate more veggies, you may add one (14.5-ounce) can diced tomatoes with juices, and/or a cup or so of chopped carrots and/or celery. Add the carrots and celery with the mushrooms and the tomatoes after the tomato paste has cooked for 1 minute, stirring to combine, and then proceed with the water, barley, etc.
• My favorite way to bolster this soup is to create a beef barley soup by stirring in leftover Chuck Roast in Foil along with any residual juices. I use what I have leftover – ideally about two cups but even a single cup of the shredded meat will add lovely flavor. Alternatively, you could add browned ground beef or Italian sausage. I’d aim for a pound of ground beef or a half to three-quarters pound of sausage.
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- 3 strips bacon, chopped
- 1 large onion, chopped
- 3 cloves garlic, minced
- Kosher salt & pepper
- 1 pound button or cremini mushrooms, trimmed and sliced or quartered
- ½ a 6-ounce can tomato paste
- 2 (14½-ounce cans) beef broth (plus extra if a thinner soup is desired)
- 1 cup (144g) uncooked quick-cooking barley
- 1 teaspoon dried oregano
- 1 teaspoon (5ml) red wine vinegar
- Optional for serving: chopped fresh parsley, grated Parmesan cheese
- In a 6-8 quart pot, cook bacon over medium heat until beginning to crisp.
- Add the onion, garlic, and a sprinkle of salt and pepper. Cook 3-5 minutes more or until the onion begins to turn golden in spots.
- Add the mushrooms and cook 5-10 minutes, or until they release their liquid.
- Stir in tomato paste and cook for 1 more minute.
- Add the broth, barley, oregano, and 3 cups water. Bring to a boil and then reduce heat and simmer, partially covered, until barley is tender, about 10-15 minutes.
- Add more water or broth to thin the soup as needed or desired.
- Add salt and pepper to taste and then stir in vinegar. (Helpful hint: If the flavor seems to be lacking at this point, it is likely because the soup needs a little more salt, especially since nearly half of the liquid used is water.)
- Ladle into bowls and garnish with fresh parsley and Parmesan cheese, if using. (Alternatively, you may stir ¼ cup of chopped parsley into the pot of soup.)
•This recipe can be doubled and freezes well.
• For those who want to incorporate more veggies, you may add one (14.5-ounce) can diced tomatoes with juices, and/or a cup or so of chopped carrots and/or celery. Add the carrots and celery with the mushrooms and the tomatoes after the tomato paste has cooked for 1 minute, stirring to combine, and then proceed with the water, barley, etc.
• My favorite way to bolster this soup is to create a beef barley soup by stirring in leftover Chuck Roast in Foil along with any residual juices. I use what I have leftover – ideally about two cups but even a single cup of the shredded meat will add lovely flavor. Alternatively, you could add browned ground beef or Italian sausage. I’d aim for a pound of ground beef or a half to three-quarters pound of sausage.
Number two: Old Fashioned Buttermilk Biscuits
What’s not to love about a warm buttermilk biscuit? Traditionally served in the South alongside the likes of fried chicken, grits, eggs, bacon, and sausage – and often with gravy – the following biscuits pair equally well with soup (chicken corn and split pea with ham readily come to mind!), stew, classic barbecued chicken, and truly any meal that would be bolstered by a dinner roll.
Versatile as they are, try them for breakfast with a spread of jam or drizzle of honey. Or use a biscuit as the roll for an egg sandwich – or an egg salad, chicken salad, or ham and cheese sandwich at lunchtime.
So many recipes are lovingly passed down through families and shared among friends, and this one is no exception. The biscuit recipe was shared by the same friend who gave me this popular recipe for Salted Hot Fudge Sauce many years ago.
Both recipes came from her grandmother, suggesting that they have surely passed the test of time. Her Southern roots give the biscuit recipe authenticity too!
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Old Fashioned Buttermilk BiscuitsPrep Time: 20 minutesCook Time: 15 minutesTotal Time: 35 minutesYield: 8 large (or about 16 small)
These classic biscuits are flaky, buttery, and soft with just the right amount of crispness. Ice-cold butter and briefly folding the dough are the keys to creating lots of flaky layers. The golden brown biscuits are delightful served alongside soups, stews, barbecued and fried chicken, and even make a great roll for an egg sandwich. Or drizzle with honey or jam and enjoy with breakfast or afternoon tea!
Ingredients
- 2 cups (254g) all-purpose flour
- 2 teaspoons (8g) granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¾ teaspoon kosher salt
- ½ cup (112g) cold butter, diced*
- 1 cup (224g) buttermilk, well shaken**
Instructions
- Preheat the oven to 425℉.
- In a large bowl, mix together the dry ingredients.
- Cut the butter into the dry ingredients to make a coarse meal. You can do this with a pastry cutter, two knives, or by pulsing several times in a processor. Cut/pulse until coarse crumbs form.
- Pour in the buttermilk and stir with a fork until blended (do as little stirring as possible to avoid overworking).
- On a floured surface, gather the dough into a ball and knead it just until the dough holds together. Pat into a square and then fold the dough over on itself 5 or 6 times – this helps to create layers in the biscuits.
- Flatten the dough into an 8″ circle and cut with a round glass or 3½” cookie cutter. You can reshape the scraps to make use of all the dough.
- Bake on an ungreased baking sheet for about 15 minutes or until lightly golden.
Notes & Tips*Keep the butter pieces small and cold: Cut the butter into ½” cubes (or very thin slices) and keep it as cold as possible until you are ready to use it. I recommend placing the cubed butter in the freezer for 10-15 minutes before you begin.
**The buttermilk: Whole milk buttermilk will produce the best results. Don’t have buttermilk? Add one tablespoon white vinegar or lemon juice to a liquid measure and add whole milk to the one cup line. Let sit for a few minutes until it starts to look slightly curdled.
Tip for better rise: Avoid twisting the biscuit cutter when pressing into the dough, as this will seal the edges of the biscuits, which in turn prevents them from fully rising.
Make ahead tip: You may fully prepare the biscuits a up to a day in advance, cover them tightly, and bake when ready to eat. No need to rest at room temperature before baking, as the steam created from the cold butter helps to create the flaky layers.
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- 2 cups (254g) all-purpose flour
- 2 teaspoons (8g) granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¾ teaspoon kosher salt
- ½ cup (112g) cold butter, diced*
- 1 cup (224g) buttermilk, well shaken**
- Preheat the oven to 425℉.
- In a large bowl, mix together the dry ingredients.
- Cut the butter into the dry ingredients to make a coarse meal. You can do this with a pastry cutter, two knives, or by pulsing several times in a processor. Cut/pulse until coarse crumbs form.
- Pour in the buttermilk and stir with a fork until blended (do as little stirring as possible to avoid overworking).
- On a floured surface, gather the dough into a ball and knead it just until the dough holds together. Pat into a square and then fold the dough over on itself 5 or 6 times – this helps to create layers in the biscuits.
- Flatten the dough into an 8″ circle and cut with a round glass or 3½” cookie cutter. You can reshape the scraps to make use of all the dough.
- Bake on an ungreased baking sheet for about 15 minutes or until lightly golden.
*Keep the butter pieces small and cold: Cut the butter into ½” cubes (or very thin slices) and keep it as cold as possible until you are ready to use it. I recommend placing the cubed butter in the freezer for 10-15 minutes before you begin.
**The buttermilk: Whole milk buttermilk will produce the best results. Don’t have buttermilk? Add one tablespoon white vinegar or lemon juice to a liquid measure and add whole milk to the one cup line. Let sit for a few minutes until it starts to look slightly curdled.
Tip for better rise: Avoid twisting the biscuit cutter when pressing into the dough, as this will seal the edges of the biscuits, which in turn prevents them from fully rising.
Make ahead tip: You may fully prepare the biscuits a up to a day in advance, cover them tightly, and bake when ready to eat. No need to rest at room temperature before baking, as the steam created from the cold butter helps to create the flaky layers.
Last but not least: Baked Cheese Grits
The following cheese grits recipe is compliments of my mother-in-law, Judy, and has been in my recipe box since 1994 – the year I got married!
Back in the days when my husband’s siblings and their spouses would have occasional Sunday dinners at my in-laws’ house (before eight grandchildren changed the dinner dynamics!), she frequently served the baked grits as a side dish to poultry and beef.
For years this was a go-to entertaining choice for me too. The dish is versatile and there’s a certain convenience to it, as the casserole can be made ahead and reheats well (the grits may also be prepared to the point of baking and refrigerated until ready to bake).
At the same time, the cheese grits are easy enough for weeknight meals and leftovers can be enjoyed throughout the week. Try them for breakfast topped with an egg.
Somehow, the recipe fell off my radar, and when I stumbled upon it recently after a long hiatus, it brought back fond memories and begged to be made again.
Traditionally served with shrimp, the grits complement virtually any protein, from Slow Roasted Whole Chicken and Seared Salmon or your favorite white fish to Chuck Roast in Foil and all sorts of roasted vegetables, salads, beans, and more.
For a crowd-pleasing breakfast or brunch, serve with eggs, bacon or sausage, and a bowl of fresh fruit or a simple salad.
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Baked Cheese GritsPrep Time: 2 minutesCook Time: 70 minutesTotal Time: 72 minutesYield: 8-10 servings
Creamy, cheesy, and full of great texture, this Baked Cheese Grits casserole can be enjoyed with breakfast or brunch or as an alternative to rice and potatoes on your dinner plate. Perfect for holiday mornings, Easter, Thanksgiving, or Christmas dinner, potlucks, or any day you would enjoy some easy, delicious Southern comfort food.
Ingredients
- 1 cup (147g) Quaker Enriched White Hominy Grits
- 1 teaspoon kosher salt
- 6 ounces (1½ cups) shredded sharp cheddar cheese
- ½ cup (8 tablespoons) butter
- ½ cup (120ml) milk
- 2 eggs, well beaten
- 1 garlic clove, minced
Instructions
- Preheat the oven to 350℉.
- Prepare the grits in 4 cups water as directed on package adding the 1 teaspoon salt. (Tip: Stir briskly while whisking in the grits to prevent from clumping.)
- When the grits are cooked, add the cheese, butter, milk, eggs, and garlic, and stir until the cheese is melted and everything is combined. (Tips: I cut the butter into chunks for quicker melting. I also briskly whisk in the eggs right after the other ingredients, which cool the grits slightly, preventing scrambled eggs.)
- Pour into a 2-quart greased casserole or baking dish.
- Bake for 1 hour or until set. (Tip: If you happen to use a wider, shallower baking dish, start checking for doneness after 35 to 40 minutes.)
Advance prep options: The cooked grits casserole reheats well and can also be prepared to the point of baking, covered, and refrigerated until ready to bake.
Storage: Cool any leftover grits and then cover and refrigerate for 5-7 days.
Notes
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The Fountain Avenue Kitchen https://fountainavenuekitchen.com/
- 1 cup (147g) Quaker Enriched White Hominy Grits
- 1 teaspoon kosher salt
- 6 ounces (1½ cups) shredded sharp cheddar cheese
- ½ cup (8 tablespoons) butter
- ½ cup (120ml) milk
- 2 eggs, well beaten
- 1 garlic clove, minced
- Preheat the oven to 350℉.
- Prepare the grits in 4 cups water as directed on package adding the 1 teaspoon salt. (Tip: Stir briskly while whisking in the grits to prevent from clumping.)
- When the grits are cooked, add the cheese, butter, milk, eggs, and garlic, and stir until the cheese is melted and everything is combined. (Tips: I cut the butter into chunks for quicker melting. I also briskly whisk in the eggs right after the other ingredients, which cool the grits slightly, preventing scrambled eggs.)
- Pour into a 2-quart greased casserole or baking dish.
- Bake for 1 hour or until set. (Tip: If you happen to use a wider, shallower baking dish, start checking for doneness after 35 to 40 minutes.)
Advance prep options: The cooked grits casserole reheats well and can also be prepared to the point of baking, covered, and refrigerated until ready to bake.
Storage: Cool any leftover grits and then cover and refrigerate for 5-7 days.
I’d love to know if you try any of these recipes. Leave a comment, rate them, and don’t forget to tag a photo @fountainavenuekitchen on Instagram and Facebook. Your feedback is always appreciated – and so are your recipes! Feel free to share any time-honored favorites from your recipe box, and perhaps they will be featured in a future edition of this series!
