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Recipes for a Fall Dinner: Roasted Pork Tenderloin with Grits

recipe for pork tenderloin with grits - Talk of the House

The last time we were together we prepared our turnip greens, made our cranberry salad, and baked our pecan pie. (Recipes here.)  All of those could be done the day before this meal.  Now we are ready to prepare the rest of this fall dinner, and we are going to start with the pork tenderloin.

Rinse a 2-3 lb. pork tenderloin, and pat it dry with a paper towel.  Put 5 tablespoons of vegetable oil in a large heavy pot, and heat it on medium high.  While the oil is heating, sprinkle a heavy coating of freshly ground pepper all over the pork tenderloin.  Do not use any salt.  Then put the meat in the pot with the oil,  and brown it on all sides.

pork tenderloin cooking

When it is thoroughly browned, pour 5 tablespoons of Dale’s steak seasoning on it; turn the heat down to low; put a lid on the pot, and let it cook slowly until its internal temperature reaches 145 degrees (although I prefer 160.)

dale

This normally takes between 2 to 2 1/2 hours for my stove (not the normal 30 minutes per pound for roasting in the oven.)  Rely on your meat thermometer.  When it reaches the desired temperature, remove it from the pot; let it rest for 5-10 minutes, then slice it.

6 pork tenderloin

Leave the juices in the pan.  You will use them to make gravy.  Here are the directions in recipe format:

recipe - pan roasted pork tenderloin

While the pork is cooking, make the batter for  the cornbread.  I use White Lily cornmeal mix, and simply follow the recipe on the back for the bread.

cornmeal mix for corn bread

For this meal, I made it in mini-muffins, but as I mentioned last time, I think I will make it as a whole pan of cornbread the next time using my black cast iron skillet.  The crust is crisper in the cast iron skillet. Their recipe calls for 1-2 tablespoons sugar.  It was not sweet enough for me, so I will add more next time, but that is of course a personal preference.  My father would tell me, “Don’t mess up the cornbread by putting sugar in it!”

cornbread muffins

This meal also included sweet potato chips.  I don’t think you really need a recipe for these.  All you have to do is fill a large pot with vegetable oil to a depth of about 3 inches.  Heat on high.  Wash and peel 4 medium sweet potatoes.  (Long thin ones work better for chips than big ones.)  Slice them very thin and fry in batches in the oil. Stir them occasionally to prevent sticking.  When crisp, remove from the oil with a slotted spoon, and place on a paper towel lined platter. Sprinkle with either sugar or salt.

sweet potato chips for a fall dinner

You will need to start preparing the grits about 5 minutes before the pork is finished.  I use quick cook grits…they are not instant grits.

quick cook grits

I follow the recipe on the back of the container except I change the 3 cups of water to 2 cups whipping cream + 1 cup water.  Do not add salt.  Bring the liquids to a boil, and slowly stir in 3/4 cup of grits.  Reduce the heat to medium low; cover and cook for 5 minutes.  I use a whisk to stir it frequently.  Add 4 tablespoons butter after about 4 minutes.  If the grits get too thick, whisk in more water or milk. (I normally have to do this.)

grits made with whipping cream for pork tenderloin dinner

And here are the directions in recipe format for you:

recipe - whipping cream grits

The last thing to make is the gravy.  Bring the juices from the pork tenderloin to a boil.  Mix 3 tablespoons cornstarch in 1 cup water.  When the juices begin to boil, whisk in the water+cornstarch mixture.  Continue to whisk the liquids until they thicken.  Remove from heat when they are of gravy consistency.  If they thicken too much, whisk in more water a little at a time.  (Forgive my blurry photo here. It was difficult to keep whisking the gravy and take a photo at the same time.)

gravy makings

The reason I have told you to omit salt from both the pork and the grits is because the Dale’s steak seasoning is salty.  Your gravy will have enough salt flavor for the grits (assuming you are putting the gravy on the grits.)   Nothing else needs salt when you use it.  There is a low sodium version of Dale’s, but we find that the flavor in it is not as good as the flavor of the original.

And now the meal is prepared and it is time to eat.  Hope you are hungry.:)

fall dinner - pork tenderloin with grits, gravy, turnip greens, cornbread, sweet potato chips, and cranberry salad

This meal tastes like “fall” to me…if that is possible.  And while we are on the subject of fall and food, here is a sneak peek at the upcoming fall decorating post – including another recipe… this time on the chalkboard at my kitchen desk.

kitchen desk for fall with pumpkin muffin recipe on chalkboard

So what are you cooking on this beautiful fall weekend?

We’d love to hear!a signature

   
Marty@A Stroll Thru Life - October 26, 2013 - 8:42 am

Oh this all sounds sooooooooooooooooo good. I need to buy some of the Dale’s seasoning. Thanks for all the recipes. Hugs, marty

Martha - October 26, 2013 - 10:12 am

This all so good…I am going to try the whipped cream and grits. I really love your food posts. Your meals are the kind my family enjoys and I have used many of your recipes. Thanks!

Gail - October 26, 2013 - 10:12 am

Sounds easy and delicious all over again. You are a gal after my own heart. I also like sugar in the cornbread muffins except I just use Jiffy cornbread mix and add buttermilk when I have it on hand. So easy and so moist! I do need to get a cast iron skillet though. I also use cornstarch when making gravy instead of flour. Makes it so smooth. However, I use chicken broth instead of water when making the thickening for the gravy. Makes it so flavorful. Can’t wait to make the grits!
Going on a church picnic this afternoon making sure to bundle up as we live in Ohio!
Thanks again Kelly for all the wonderful recipes !

anita - October 26, 2013 - 10:34 am

I will try your pork tenderloin recipe, looks delish! Maybe I could find some grits somewhere in Canada!! (I do have a cast iron skillet though) The gravy looks really tasty and I that I can make for sure!!! We are having a beautiful fall day today but tomorrow we are getting the white stuff. Not sure what will be on the menu, maybe some sweet potato casserole. Thanks for sharing your fall menu and for the sneak peak of your kitchen desk. Very cozy.

Jill - October 26, 2013 - 10:50 am

Everything looks so yummy! My mouth is watering! Being a northern girl, I’ve never had greens or grits, but I might have to try them. I will have to look for Dale’s up here in Ohio.

Louvina - October 26, 2013 - 12:08 pm

Yum, yum and YUM! I’ve never made these dishes like your recipes so next weekend I’m going to try!! Excited to see if I can pull it together!? This weekend end, I am into baking— getting grown children and neighbor’s goodies ready for All Hollow Eve’s day. I’m baking pumpkin brownie pound cake, popcorn balls and caramel apples. Plus, some pumpkin cookies for the cookie jar. I can not believe the COLD temps you are having in GA so early in the season! It was 52 here in Central FL– NICE!! *Had to make chipped beef gravy and homemade biscuits this morning for breakfast!!:)

Dawn - October 26, 2013 - 4:01 pm

Kelly,
This weekend I am making a huge beef roast with carrots, biscuits,and mashed potatoes with gravy. I am also trying out a new recipe for “monster” cookies that uses Halloween candy and pretzels instead of the traditional monster cookie ingredients.
Thanks for sharing your recipes with us. I can’t wait to see your Fall decorating around the house. I always love what is in your glass jars!

Arlene@Nanaland - October 27, 2013 - 8:41 am

Love all the recipes Kelly….thanks for sharing. Marvin and I are on diets right now so we are trying to not eat.lol….That is going to be hard with the holidays coming up but we are determined.

Jere - October 27, 2013 - 12:46 pm

We went to our garden and picked the dried greens that were left on the vines, shelled them and cooked them with a ham hock, along with cornbread muffins. They were delicious! We even have a big jar full for the rest of the winter. I canned 29 quarts of the greenbeans earlier in the summer.

Garden, Home and Party - October 29, 2013 - 6:12 pm

Kelly,
My mouth is literally watering. Your photographs are fabulous and it makes the food look so delicious. I’ve saved the recipes and will be preparing your feast within the next couple of weeks, want to join us? :D
Karen

Cranberry Salad, Fresh Turnips, and Pecan Pie: Favorite Fall Dinner Recipes – part 1

a fall dinner pecan pie
For some reason, we all seem to want to cook comfort foods at this time of year…things that use the harvest of the season. So today I want to share some recipes with you for my favorite fall meal.  Again this was the menu:

5 MENUFor this particular meal, I made the cranberry salad, cleaned and cooked the greens, and prepared the pecan pie the day before.  If you are like me, having things done ahead of time makes things so much easier to do.

12 pork tenderloin with grits and greens

I mentioned to you the congealed cranberry salad did not set up very well.  It really makes a good spoonable sauce for the pork, or just add a dollop of mayonnaise to enjoy it as a salad. It would also be delicious with turkey.  I am wondering how using the jellied cranberry sauce instead of the whole berry kind would affect the consistency of it…..might have to experiment with that next time.

recipe - Cranberry Salad Talk of the House

You can also use chopped pecans in place of (or in addition to) the chopped celery.  Since we were having pecan pie for dessert, I chose to leave the nuts out of the salad.

For the greens I used 3 bundles that they sell in our local grocery store.  That is not a good measurement I know. Perhaps you can get a better idea of the quantity by looking at the photos below.  I am not a fan of turnip roots, so I do not cook them.  Do you all like to eat the roots?

The hardest part of preparing the greens is the first step:  tear every single leaf from its stalk; discard the stalk and wash the torn leaves thoroughly.

turnips washing

Then you fry bacon in a stock pot, add vegetable oil and salt, some water, and finally the washed greens.  Cover with more water and cook for a very long time.  These are not going to smell good.  That’s another reason I like to cook them the day before.

turnips ready for cooking

After cooking, I let them cool and then refrigerate them overnight in the stock pot.  When it is time to serve them, I simply take the pot out of the refrigerator and warm them again on the stove for a few minutes.

a fall dinner fresh turnips

recipe - Turnip greens

I also made the pecan pie the day before.  It is better to me served warm, so you should pop it in the oven for a few minutes before serving…but only a few minutes so that you do not overcook the pecans on top.  I don’t like to heat it in the microwave because it seems to take on a soggy texture. (I have a thing about texture.)  And of course, I like whipped cream as a topping on it.:) (I forgot to take a photo of a slice on Sunday, so here is the very last slice about to be devoured today!)

slice of pecan pie

You will need eggs, Karo syrup, sugar, vanilla, salt, butter, pecans, and an unbaked pie shell.  I am not a pastry maker, so yes, I used the premade kind.  (But I do place it in a pretty dish for serving.  Does that count?)

pecan pie ingredients

Combine all the ingredients and pour it into the pie shell.  To quote Ina, “How easy is that?”:)

pecan pie ready for the oven

Then bake it for 45- 60 minutes.  You will need to watch it at the end to make sure it does not brown too much.

a fall dinner pecan pie

recipe - pecan pie

I will be back for part 2 with the remaining recipes.  After that I hope to show you a little fall decor around here.

dining room cabinet for fall Talk of the House

Until next time…a signature

 

   
Nana Diana - October 23, 2013 - 6:01 pm

That sounds like a wonderful meal, Kelly. I like the idea of that cranberry salad, too, with the celery. I will try that this year, I think! And I LOVE pecan pie!!!! xo Diana
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It was delicious. Cranberry salad is good, but I have a raspberry one I want to share with you all in November that is a VERY old one I got from Southern Living years ago. Everyone here loves pecan pie. You are not alone in that! :)
Kelly

Martha - October 23, 2013 - 7:05 pm

I think I have gained 5lbs just reading your posts on this fabulous dinner. I do collards instead of turnips and they don’t smell good while they cook either. I am intrigued with whipped cream in the grits…..sounds wonderful….can you give specifics?
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Oh dear! I did not mean to make you do that! My parents like collards too, but I like tender turnips…almost “slimy.” The recipes for all the other dishes will be in the next post. Please come back for them…either tomorrow night or Friday.
Kelly

Garden, Home and Party - October 23, 2013 - 7:22 pm

Kelly,
I’ve never had Turnip greens, but I love kale and spinach so I’m sure I’ll like this. The pie looks amazing and the cranberry dish will be a welcome addition this year. I look forward to the pork, gravy and grits recipes. I know, greedy, aren’t I? I love the way the white cupboard is styled with your pans and pictures and other items.
Karen
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Karen, I have never had kale, so I guess that makes us even. :) You are not greedy at all. Your recipes will be in the next post. Thank you for the compliments on the dining room cabinet.
Kelly

Marlene - October 23, 2013 - 7:24 pm

Kelly,
I love your post and pictures as always…I am having guests in Saturday evening and calling it an Autumn Dinner. I serving pork tenderloin with a cranberry glaze, roasted winter vegetables from Ina Garten, Orange pecan wild rice by Ina Garten, Red pear salad with arugula and red leaf lettuce and an apple pie with a lite caramel sauce. This is my very favorite time to entertain for I love having a crackling fire when my guests arrive. Your dinner sounds absolutely wonderful and only wish I could be a guest at your table. I love the simple décor of the mini pumpkins in a bowl and your touches around your home. You inspire us all out here in Blog land. Thank you.
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I wish I could be a guest at YOUR table Marlene! Your meal sounds divine!! Please eat some of the apple pie for me. Our weather finally takes a turn for cold tonight, and perhaps we can have a fire in our fireplace this weekend. Thank you for your sweet sweet comments.
Kelly

Arlene@Nanaland - October 23, 2013 - 8:00 pm

I am going to try your pecan pie Kelly….I have trouble with the pie being “runny”. Yours looks great!
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Pecan pies can be sooo finicky. I know just what you mean about them being runny, and I don’t like them that way either. This recipe called for only 1 cup of pecans, but I added in the extra 1/2 cup to make sure that it wasn’t runny. It seemed to do the trick. Good luck with yours.
Kelly

Louvina - October 23, 2013 - 8:30 pm

I think it is nice for you to share your recipes and seems to connect us all on a personal level– almost like we are breaking bread together somehow!? I want to try this meal very soon. My daughter surprised me today with a delivery from Willams Sonoma– which included apple spice brining kit for turkey, a turkey base gravy and pecan pie in a jar– which I have never made. Now that I brine the turkey, the family says “never” go back! It really makes it so moist. The brining spices can also be used with chicken and pork. I can recommend WS’s kit– soo good!

Megan - October 23, 2013 - 8:46 pm

Hi Kelly,
Pecan pie is a favorite of mine! I will have to try your recipe. Have you ever had butter tarts? They are a Canadian mini pecan pie. SO delicious!!!! I have never had turnip greens, but I love “Utica” greens which are greens (of some sort) that are a bit spicy, and originate in Utica, NY. I have never tried to make them, but I have made Swiss chard and beet greens – does that count? Cranberry sauce – not so much for me! Thanks for some nice recipes – hope you are feeling better!
Megan

Sandy - October 23, 2013 - 9:05 pm

Oh Kelly, that menu looks fabulous!! Are you going to share the grits recipe?

Have a wonderful evening! xoxo

anita - October 23, 2013 - 10:19 pm

Well this is reminiscent of my trip to Savannah! Unfortunately I cannot make the pecan pie due to nut allergies and we do not have turnip leaves here…looks yummy though! I believe I read that it is the enzymes from the pineapple that prevents the cranberry salad to set. Perhaps draining the liquid from the can may help.

Lynn McKinley - October 24, 2013 - 8:43 am

Thanks so much for these recipes Kelly! Would you believe that I have never cooked turnips in my life! Yes… born and raised in the South and never cooked them! I always left that up to my mother, grandmother or mother-in-law. Now that they have all gone to Heaven, the pressure is on me. I think I’ll cook some this weekend! Hope to see you next time at Hobby Lobby!

debbie booth - October 24, 2013 - 9:50 am

Too funny Kelly ! Here in Canada we eat the turnip not the green. So delish cubed boiled and mashed with a little brown sugar, butter and pepper…. that’s the simple way, so good with everything ! Love your blog !

Dawn - October 24, 2013 - 2:10 pm

I love it when you share your recipes with us. Your pecan pie recipe is the same one my Mom uses (except she always makes her pie crust from scratch). I use the premade pie crusts since mine nvere turn out. I can’t wait to see your Fall decorations!

Dixie - October 27, 2013 - 1:16 am

I love your receipes. If you have a mail list of email your receipes please add me.
Dixie

Katherine - October 28, 2013 - 1:12 pm

I LOVE your home and looking forward to seeing the rest of it. Thank you for sharing with us.

Roasted Pork Tenderloin, Grits, and Greens … A Favorite Fall Dinner

1 favorite fall dinner Talk of the House

I love the fresh vegetables that we have in abundance around here in the summer, but my very favorite meal just happens to be one I prepare in the fall when turnips are ready for harvest.  When I cooked this meal last year I had planned to write a post on it, but last year’s photos turned out terrible, so I made sure to take better ones this time.

2 place settings for fall dinner

If you were reading here a couple of weeks ago, you knew that I was quite sick with bronchitis (and I am still not over it.)  Our daughter came home from college over the weekend sick with both strep throat and bronchitis, and one of our sons started running a fever yesterday.  Needless to say, we needed some comfort food this weekend.  The table setting is nothing fancy for this Sunday dinner.

3 dining room for fall dinner Talk of the House

Pecan pie is one sweet we can all agree on, so it was our dessert.

4 desserts for fall dinner

Here is the menu for the meal.

5 MENU

The pork tenderloin was roasted on the stove.

6 pork tenderloin

I make my grits with whipping cream.  My son (the one who is sick) had grits with goat cheese in them at a restaurant in Atlanta, and he loved the taste.  The next time I am making them, I think I will try that.

7 whipping cream grits

Fresh turnips are high maintenance when it comes to washing them and tearing every leaf from the stalk, and then, they have the audacity to cook down to nothing,  But they are so worth it.

8 turnip greens

My husband would have preferred that I make my sweet potato souffle with praline topping from the sweet potatoes that we had, but I did not think we needed something that creamy with the grits.  So I made fried sweet potato chips.  A couple of us love them salty, and the rest of the family likes them with sugar.  So I split the platter between the two toppings (and my husband dusted a few of the chips with cinnamon when I wasn’t looking.)

9 sweet potato chips

For the bread, I had to make cornbread so that my husband could soak up the juice from the turnips with it. I normally make it in a large cast iron skillet, but I thought I would try the mini muffins for a change.  I think I prefer the cast iron version better, though.  It seems to do a better job on the crust, and it is easier to butter.

10 cornbread mini muffins

Here is the pecan pie that was our dessert.  I love it topped with whipped cream.:)

11 pecan pie Talk of the House

I forgot to get a separate photograph of the congealed cranberry salad.  This particular recipe does not set up very well.  I don’t know if it is the whole berries or perhaps what the crushed pineapple is in, but it actually makes a spoonable salad that I like as a “sauce” with the pork.  You can see it in the bowls at each place setting.

12 pork tenderloin with grits and greens

It was a nice fall comfort food kind of meal – one all the sick folks needed.

13 fall dinner Talk of the House

Recipes will be coming for you in the next post.  Since this was my very favorite fall meal, I’m wondering what yours might be…

I’d love to hear!a signature

   
Kristi@Chatfield Court - October 21, 2013 - 12:42 am

So sorry your family is not feeling well but your dinner looks great. Real Southern comfort. Is that sweet tea I spy? Oh how I miss sweet tea from the South (I lived in Georgia for 11 years).

Kristi
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Thank you Kristi. That was most certainly sweet tea! We go through quite a bit around here daily – year round.
Kelly

Pat in Georgia - October 21, 2013 - 6:00 am

Kelly, sick folks or not, I think I want to come to your house for Sunday Dinner. Everything looks delicious and I am sure the meal went a long way to make everyone feel much better. My favorite Sunday Dinner is Fried Chicken and my mom’s potato salad. With the cooler temperatures, fall is a great time to make a big pot of chili on a Sunday afternoon with grilled cheese sandwiches. I am looking forward to the grits recipe. I have never made grits with whipping cream. Until next time, feel better.
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Aw, thank you Pat. I just ate some of the leftover greens for supper with hot hot chow chow. Goodness it was hot! I love fried chicken, but I make such a tremendous mess when I fry it that I don’t make it very often. You’ve got me thinking about grilled cheese sandwiches for a lunch next weekend…hmmm. That sounds good.
Kelly

Linda - October 21, 2013 - 6:52 am

…..oh my, pork roast….love it….one of my very favorites….sweet potatoes, love them, the simpler the better………what a yummy meal…and your home looks so beautiful, such a warm and inviting table……by the way, my mother was a German immigrant, and pork roast was her specialty….her German meal for pork roast was to accompany it with sweet and sour red cabbage and bread dumplings…oh my, delish!!! have a wonderful day!!!
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Well you should have come to Sunday dinner then, Linda! I have never had sweet and sour red cabbage nor bread dumplings. I do like cabbage, so those sound yummy to me. Thank you for leaving your kind comments here. :)
Kelly

Shirley@Housepitality Designs - October 21, 2013 - 7:12 am

What a beautiful dinner….I hope everyone is feeling better!!!…
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Thank you for the compliment on the meal and the get well wishes Shirley. We are slowly getting better every day. I am getting a flu shot in the near future!
Kelly

Gail - October 21, 2013 - 7:38 am

Yum! Looks delicious and so comforting. I’m so wondering how you managed to make such a wonderful meal while still feeling a bit under the weather and with all the sick folks in the house. Many kudos to you! I probably would have made chicken soup, either homemade or straight out of the can:-)
One of our favorite fall meals is the same as yours…pork roast. Being from Pennsylvania, ours has a sweet sauerkraut (made with brown sugar and seven-up), mashed potatoes and gravy, green beans and homemade apple sauce. Add rolls and homemade apple pie and be transported to heaven:-) Another is cabbage rolls with mashed potatoes and the same players as the roast.
Still praying for you and now your family Kelly!
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You are so sweet, Gail. I managed this meal by spreading the cooking over both Saturday and Sunday. I cooked the turnips, made the congealed salad and the pie all on Saturday. That left Sunday for the other things, and my husband helped me the last 30 minutes of getting it together and on the table…not really that hard to do when you have that last minute help. Your favorite fall meal sounds delicious! Homemade apple sauce and an apple pie are making me hungry right now!
Kelly

Kim - October 21, 2013 - 8:18 am

My goodness that all looks good. I sure hope everyone feels better soon.
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Glad you liked it Kim! Good luck with your Joss and Main curated collection. You are big time, girl!!
Kelly

Barbara Hinske - October 21, 2013 - 8:32 am

What a beautiful mean! All the love and goodness in that meal will make everyone well. You must have spent all day in the kitchen! I’m partial to pork in the fall — we had it last night, too — but not with such elaborate sides. I baked cookies for dessert and thought I was going above and beyond. Kudos to you!
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I split the cooking over two days, so it really wasn’t that bad. Cookies for dessert sounds like a winner to me. Yum!
Kelly

Scribbler - October 21, 2013 - 10:07 am

Mercy! This is making me hungry, and I haven’t even had breakfast yet! This type of food is my favorite in the Fall, too, and I think I will pick up some greens in the store later. Thanks for sharing!
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What is it about fall that makes us all want comfort food? It hasn’t even gotten cold here, and we are craving it. I hope you were able to cook and enjoy some greens.
Kelly

Kimberley - October 21, 2013 - 1:02 pm

Kelly – You always do such a nice job with setting your table. Everything always looks so inviting. Wish I was one of the guests. I do have to say that I chuckle every time I see your large canisters filled with seasonal treats in your photos. I have teenagers in my house and I know if I filled them with sweets they would be emptied within 24 hours!
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Kimberley, you know how some people always have milk and bread on their grocery list? Well we always have oreos on ours! The jars get emptied quite frequently and refilled too. I tried the golden oreos to see if the kids would slow down, but they liked them even better! :) Even the cereal jars on the island do the same. I go through an entire jar full of cheerios every week all by myself. I had a jar of candy in the foyer full of Reese’s pieces that got emptied in about 2 days. So I know what you mean about everyone going through the sweets.
Kelly

Judy Clark - October 21, 2013 - 1:17 pm

Kelly,

You cannot beat turnip greens for a fall meal. My hubby usually washes and cooks them for us. Everything looks yummy. I look forward to the recipes coming out. Please feel better soon.
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Now that is a labor of love for your husband to wash and cook the greens for you all. My father in law is the one who cooks them in his family. (He is also the one that grows them!) Recipes coming soon. Thank you for the get well wishes, Judy.
Kelly

Rose L - October 21, 2013 - 2:06 pm

Each year at the end of harvest and canning season I make a big crock pot full of vegetable pork soup. I try to incorporate all of the vegetables that our garden has blessed us with into the soup. This year there were potatoes, carrots, celery, tomatoes, garlic, corn, green beans and summer squash along with several pork hocks and multiple herbs. This year it just happened to fall on the first, cold, grey day that gave us snow flurries. perfect!! It’s a celebration to be finished with the very last of the canning and I feel blessed to have full pantry to carry us through the winter months. I hope you and yours recover quickly so you can move on to the rest of this beautiful season and enjoy it’s heart warming days.
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What a wonderful way to celebrate the bounty of your garden. I love it! And you have already had snow flurries? Wow! Your soup sounds positively delicious. I know you and your family will enjoy it through the coming months of winter. Thank you so much for sharing this Rose.
Kelly

Garden, Home and Party - October 21, 2013 - 3:10 pm

Kelly,
This has my mouth watering. I will check for a grits recipe. I’ve never prepared them, only had them once at a restaurant in NY. I love the food that accompanies this season.
Karen
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Karen, can you even find grits for sale on the west coast? I use the quick cooking kind – NOT instant, but they cook in about 7 minutes. The gravy from the pork loin is what really makes these divine.
Kelly

Dawn - October 21, 2013 - 4:55 pm

We love Fall comfort foods at our house this time of year also. Of course we make lots of soups and stews but we also do more pasta this time of year. My family’s favorite is a roasted red pepper penne. I roast red bell peppers under the broiler and add it to penne noodles along with prosciutto, peas, mushrooms, cream and lots of parmesan cheese. Then we have to have garlic cheese bread and salad with dried cranberries, feta cheese and almonds on it. I love Fall comfort foods!
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Oh my gosh this sounds wonderful!!! You are making me hungry, and I just finished eating supper. LOL I wish the folks in this house liked mushrooms. They are missing out on so much by not having it in our dishes.
Kelly

Louvina - October 21, 2013 - 8:43 pm

Oh my, Kelly! This meal looks like something featured in any Southern food magazine! Truly, beautiful, Lady!! Looking forward to the recipes! My favorite fall meal is roasted chicken, rolled dumplings, mashed potatoes, fried okra, kale greens and apple dumplings with vanilla cream. We haven’t had our cool down yet— so I wait!!
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We had roasted chicken with mashed potatoes last night for our dinner, Louvina! You should have been here…and you could have brought the apple dumplings with vanilla ice cream (one of my husband’s favorite desserts from his skiing trips.) Sounds yummy. Our cool down should start after the wind passes through here tomorrow. Hope it is headed your way too.
Kelly

anita - October 22, 2013 - 12:34 am

I had my first tasting of Southern food last year when my family and I went to Savannah. That reminds me that will have to try out some recipes from a cookbook I purchased there. Nothing beats comfort food when the cooler weather comes. I like to make stews during the colder months.
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You were in a GREAT place for Southern food if you were in Savannah, Anita. I bet you have some wonderful dishes in the cookbook you bought. My family likes beef stew (any time of year.) It is not something I make very often, but thank you for reminding me it would be a good one to make soon.
Kelly

Jayne - October 22, 2013 - 1:57 pm

I do hope you are feeling much better now! I like comfort food! My Man loves meatloaf with rice or mashed potatoes,green beans and rolls or cornbread. We don’t do many desserts. Good thing ’cause I would weigh way too much if we did! I can’t wait to try the sweet potato chips. I love them a fries, but have never even seen the chips.
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Meatloaf and mashed potatoes are a frequent meal around here too. One day I want to try out Ina Garten’s meatloaf recipe that is supposed to be so good. I like the sweet potatoes as chips because I love the crunch. They are sliced very thin – just like regular potato chips. Then sprinkle them with salt or sugar. They are yummy that way to me.
Kelly

Megan - October 22, 2013 - 7:12 pm

Kelly,
You are one tough cookie! How on earth are you making photo spread worthy, gourmet meals as well as setting a gorgeous table while recovering from a nasty illness? When I feel sick, its saltines straight out of the plastic for me – that’s all that I can manage! You are amazing :) On another note – I too love your cookies and candies in the containers. I think that it was Kimberly that commented on them. I like to keep a little candy dish filled with candies at all times. I inherited it from my Grandma, and she always had candies in it whenever I visited, so I do the same. This is one way that I remember her :)
Megan
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Oh girl, I am not that amazing. I cooked the turnips, salad, and dessert on Saturday so that there was only the roast, grits, sweet potatoes and bread to do on Sunday…totally do-able. What a sweet (no pun intended :)) way to keep the memory of your grandmother alive. I think that is great!
Kelly

Kelly - October 26, 2013 - 11:43 pm

Kelly, your pictures are gorgeous! I know your family loved that meal – it definitely says fall! I hope y’all are feeling better now! Looking forward to seeing pictures of your fall decor. Always my favorite kind of post. ;)

ahr - October 29, 2013 - 1:46 pm

Bonjour,
Je veux bien la recette de vos petits pains si c’est possible. Chez nous en France, on ne les présente pas sous cette forme.
Merci d’avance.

Hello,
I would like to know the recipe for your buns if possible. Here in France, it does not present this form.
Thank you in advance.
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Sorry it has taken me a while to get back to responding to emails. I hope this is what you need.

Ingredients:
3 tablespoons vegetable oil
2 cups self rising corn meal mix (this is a mix that we buy with cornmeal, flour, salt, and baking soda already mixed in)
2 tablespoons sugar
1 1/2 cups milk
1 egg beaten

Heat oven to 425 degrees. Grease the muffin tins. Combine the dry ingredients. Add milk, egg, and oil. Mix until blended. Pour batter into greased mini muffin pans. Bake 15 minutes.

If you don’t want them as muffins, bake them in a black cast iron skillet that has been preheated in the oven with the vegetable oil already in it.

Happy baking!
Kelly

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