Healthy and Delicious Cooking

I think that I've mentioned my love of Southern American food. Mac & Cheese, Fried Catfish, Collard Greens, Fried Chicken etc. etc. So when my brother, Vijay, gave me  Paula Deans' Southern Cooking Bible for Christmas,  the year to come looked rich and delicious. When I think of Paula Dean I envision butter, butter, and more butter. And though "nothing is better than butter"-as you well know, Paula darling- too much is a health concern. This humble dish can be quite healthy. It is a lean source of protien, and for those of you who abstain from red meat, a pounded chicken breast can work as well. I made a few tweaks, but I stayed with Paula's direction for the most part. Paula's version does not use butter, and I do! A batter-sauted steak is drizzled with a peppery cream sauce. Serve it with cheese laced grits, and a medley of vegetables and savor every bite. It may taste like a guilty pleasure, but guess what? It's not. RECIPE Serves 4 4 4-5 oz c...

What a fun evening! My friend Rudy, my daughter Layla, hubby and I, discussing domestic and foreign policy (rather heatedly at times), and trying to solve the woes of the world. All the while, we were creating a beautiful pot of reddish-golden rice, chocked full of chorizo, smoked sausages, shrimps and mussels, glistening with roasted red and poblano peppers, and summer squash. Paella, is historically, an East meets West creation. In coastal Valencia Spain, the Moors brought the rice and Roman irrigation made treasures from the land, bountiful. Originally rabbit, snails, seafood, artichokes and small navy beans were added to the saffron flavored rice, but today, there are many variations. Though Valencians frown upon this practice, the rest of Spain has claimed Paella as their national dish. The night commenced with lively conversation while simmering a seafood stock, sauteing vegetables and meats, washing and debearding mussels, and shelling shrimp. All culminated in a fabulous meal...