Sep 26, 2013

My husband and I love getting potato wedges as appetizers when we go out for dinner. But I must admit I hate paying the prices for appetizers. 6 potato wedges for $9.00? Wow now that is highway robbery.

I made these potato wedges, enough to feed 6 people generously for no more than $4.00 if even that. I have to tell you they turned out fantastic! Nice and crispy and full of awesome flavor.

  1. Preheat oven to 400 degrees
  2. Slice potatoes in half then slice into 4-6 wedges for each half depending on the size of your potato
  3. Coat wedges into the olive oil
  4. The generously season wedges with the grill mates seasoning
  5. Place seasoned wedges on a foil lined pan
  6. Bake for 25 minutes or until potatoes are crispy on the outside and soft on the inside.
  7. Remove from oven coat will cheese and bacon bits
  8. Place back in the oven for 5 minutes or until the cheese is melted
  9. Drizzle with sour cream and serve

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Sep 25, 2013

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Sep 24, 2013

I wasnt sure I was going to like this salad dressing, and to be honest with you I am the only one in the house that did. I thought it was fantastic. Although it's a little sweet it's still great. Pairing it with bacon is an amazing combo. 

My family thought the dressing was too sweet and I agree that it was but the great thing about sweet is that you can change that. Next time I make this recipe I will either add my vinegar or I will cut down the maple syrup. Listed below is the original recipe but I would suggest starting with 1/2 tablespoon of maple syrup and go from there.

  • 2 Tablespoons Maple Syrup
  • 2 Tablespoon Apple Cider Vinegar
  • 1 Tablespoon Grainy Dijon Mustard
  • 1 Tablespoon Extra Virgin Olive Oil
  • Cracked Black Pepper
Combine all the ingredients together using a whisk. Refrigerate or serve at room temperature. 

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Sep 19, 2013

Guess what! We received some really exciting news! Colie’s Kitchen was featured on HLN’s Morning Express with Robin Meade website. How exciting is that? We were featured for our Tiger Butter Recipe. Why Tiger Butter??

Well because this weekend LSU and Auburn are playing each other and Morning Express thought it would be fun to put together a slide show of Tiger related recipes and our Secret Recipe Club Tiger Butter Recipe was chosen.

Check out our picture on HLN’s Morning Express !

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Sep 18, 2013

After Making A Huge Mess Radar Decided She Was Too Tired To Do Anything But Lay In the Middle Of Her Mess! Dragging a Measuring Cup From the Kitchen to a Bedroom Is a lot of Work!

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Sep 11, 2013

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Sep 6, 2013

*Please Note: If you do not own a Kindle you can still download the Kindle app on your computer, smartphone, or tablet for FREE.  CLICK HERE For your FREE Kindle APP Instructions*

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Sep 5, 2013

This recipe is delicious! Oh my so good! I will make this over and over again. I didn’t follow the original recipe all the way. Instead of fresh corn I used frozen and I used bacon bits and left over bacon drippings that I had in the freezer instead of going through the bother (and the time) of frying bacon.

Anytime I make bacon I always keep the bacon drippings that are left over in the freezer for future use and I do the same with any bacon we may have left over. This is such a time saver.

Right now you can get fresh corn on sale here in Houston for at least 5 ears for $1 so in the end it’s less expensive than buying frozen or canned. I just had some in the freezer that needed to be used up. This was a perfect way to go! We didn’t even have a drop left over! Bummer!

  • 3 tbsp. bacon bits
  • 3 tbsp. bacon drippings
  • 3 cups frozen corn
  • 1/2 tablespoon of granulated sugar
  • 3 tablespoons of unsalted butter
  • Up to 1/2 cup of whole milk, half and half, or heavy cream
  • Fresh cracked black pepper, to taste
  • Kosher salt, only if needed 
  1. Sprinkle the kernels with the sugar; stir and set aside.
  2. To a large skillet add bacon drippings and butter and melt over medium heat. Add the corn 1/2 tablespoon of the cream.  
  3. Continue cooking over medium heat, stirring often, and adding just a splash of cream as the corn begins to dry, just enough to keep the corn just lightly moist.  Continue cooking, stirring and turning the corn occasionally, adding cream as needed, for roughly 15 to 20 minutes. 
  4. Turn the heat up to medium high and fry the corn until the corn begins to brown and get a bit crisp. 
  5. Last add bacon bits and mix together well. 
  6. *Add salt as needed*
Original Recipe Source

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Sep 4, 2013

Who Needs to Line The Trash Can! Lids Are For Napping!

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Sep 3, 2013

This is a wonderful gravy recipe. I love to serve it over rice or mashed potatoes. It’s a very easy recipe to make but it’s time consuming. Waiting on the onions to cook down is key for the recipe to be perfect, but patience is a virtue and it’s a must. You don’t want the heat to be too hot or it will burn and you will have to start over. No one wants that!

If you like onions then you will love the savory and deliciousness that is this gravy! Although the wait seems endless it’s well worth the wait for the reward.

  • 1 large red onions, thinly sliced
  • 1 tablespoons unsalted butter
  • 1 tablespoons all-purpose flour
  • 1-1/2 cups low-sodium beef broth
  • ¼ cup dry red wine (optional)
  • 8oz mushrooms drained
  • 1 teaspoon cider vinegar
  • Salt and pepper (to taste)
  1. Heat butter in a large sauté pan. Add onions and cook over medium-high heat, until onions start to brown, stirring occasionally. When onions are slightly softened and turning a deep brown, add 1/4 cup broth.
  2. Reduce heat, cover and continue cooking, adding more broth as needed to prevent caramelized bits at the bottom of the pan from burning. It should take at least 25 to 30 minutes to properly caramelize onions.
  3. Stir in flour and cook for about 2 minutes. Add wine and mushrooms reduce by half. Stir in remaining beef broth
  4. Stir in cider vinegar. Simmer for 10 minutes. Add salt and pepper to taste. Reduce heat to low and keep warm.
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