Now shipping cheesecakes through Goldbelly!

Fruit salsa is the perfect summer dish. I love the vibrant colors and bold flavors. I worked in a little café fresh out of culinary school. One of their specialties was mango salsa. Our 80 year old delivery driver Mr. Jerry kept a close eye on the salsa production. He made sure we were chopping the ingredients properly and that the consistency was just right. He wielded a chefs knife like a pro and sang Danke Schoen to all the line cooks.

I love this dish as an appetizer or as a garnish for fish or chicken. Don’t be afraid to add your own touches. Any fruit is delicious added to this recipe. I have tried adding pineapple, kiwi, and strawberries with wonderful results. Disclaimer: The cinnamon sugar chips are completely addictive.

Mango Salsa with Cinnamon Sugar Chips

I am a terrible speller and my proficiency at grammar is more than lacking. Spell check and my mother helped me through many a book report, college paper, business plan, menu, and now this blog, but the one who would enjoy proofing my blog the most left us almost ten years ago. She would have relished marking these paragraphs with bold red ink in her cursive script, not out of malice but out of love for the English language and me. My grandmother, Betty Strickland Cramer, AKA Bett Bett, will always be one of my favorite people. She was petite in stature; her feet matched her tiny frame. They were the definition of dainty, a size 6 quad. Shoes and jewelry were her weakness. She had the former and the latter to match every outfit. Bett Bett was prissy and sassy and made no apologies. She could hold a grudge indefinitely but if she loved you, she would fight for you until the end. Bett Bett taught English, at Jenkins County High School, for almost thirty years so at one time or another she taught someone related to every person in Jenkins County. She did not tolerate the word ain’t or unruliness. She was beyond proud of the fact she had paddled several of the JCHS boys’ basketball team.

If I had a penny for every time she said I taught his/her father, mother, aunt, uncle, cousin I could retire at the age of 37! Bett Bett had a quick wit that wavered on the verge of sarcastic but she was never mean. Her delivery was cool with a hint of indifference. My mother was often the subject of these little “zings” as we called them. These episodes offered us endless entertainment at Mom’s expense. Bett Bett and Mother were closer than close. Not some silly movie screen mommy-daughter mush but the real-life kind. My mother practically doted on her, and we all knew their love ran deep. Bett Bett was my number one biggest fan. She did not think I was perfect or too precious to receive a reprimand. We were too much alike to never butt heads. A pop on the thigh in the Bi Lo parking lot after our bi-annual dentist appointment is still etched in my memory to prove this fact, but let someone else mess with me. I would call my mother squalling over one of life’s injustices. She ever played the devil’s advocate and always advised me to “be the bigger person”. I would immediately hang up and speed dial Bett Bett. She would commiserate. She would threaten to call their mother, call the teacher, or write a seething Letter to the Editor to The Millen News to right the wrong. It would be all “their” fault and none of mine.

My family lived 17 miles from town so most afternoons we ended up at Bett Bett’s house, a convenient in-town squatting spot until our next engagement: t-ball, softball, cheerleading, Bible school, church, dance, or just to hang out. Her house was like a second home. We were always welcome, but there were understood limitations to her hospitality. One did not interrupt The Young and the Restless. EVER. If you wanted something to eat other than Lance Peanut Butter Crackers, Raisin Bran, or Crystal Light lemonade you should bring it with you. Plundering was also a “no no”. Ditto, eating on the carpet. We loved going to Bett Bett’s. She never bothered us and let us watch cable cartoon channels on her 10-inch bedroom TV. That was the life!

Bett Bett was a diehard Braves fan. The kind of rabid fan, who if out of pocket during the actual game, recorded the game on VHS to be watched later. She talked to the TV as if the entire team and coaches were a part of her 9th grade English class at Jenkins County High School. She admonished a missed catch, walk, or bad call and she likewise commended a 3-2-1 double play, a sliding catch in center field, and pick-off by a quick handed pitcher. Our bond was solidified by our love for the Bravos. We tomahawk chopped our way through the 90’s with the passion only an overweight, awkward preteen and a retired widow in her late sixties could muster. We didn’t miss a game, and if we did the next day, we discussed in detail the finesse of a great catch made by David Justice, a stand-up homer by Chipper Jones, or the spectacle of a Bobby Cox tirade that ultimately got him thrown out of the game. We had our favorites. Greg Maddox was always a topic of conversation. He was our favorite pitcher with his cool demeanor, Clark Kent glasses, and a touch of endearing goofiness. Fred McGriff, the “Crime Dog” was as solid as they come. A commanding presence on first, he always kept us on the edge of our seats waiting for his next homer and it was hard not to love Lemke with his boyish good looks and kind eyes. The Braves 1995 World Series win was the culmination of our years of fandom. It was our time and our moment. After the ultimate win I lost interest and ventured into my teenage years, but every time I flip through the channels and see our boys at bat, I can’t help but smile. I asked my mother, “How do you sum up Bett Bett in just a few paragraphs?” Well, you just don’t. I don’t have to try because at the most random moments I think of her. The other day I heard Simon and Garfunkel and I was transported to the back seat of her Cutlass station wagon with the wood grain side paneling belting out Bridge over Troubled Water. Each time I have to wait at Herndon for the train to cross the tracks I hear her say “Trains a camin’” to which I would respond “How you knew?” We would always laugh when she completed our banter with “I heard it blew!” I caught myself chewing gum in church a few Sundays ago and saw her pursed lips because I “looked like an old billy goat chewing his cud”. As I walk by the hearth in my living room, I catch a glimpse of the little white milking stool I perched on at the foot of her recliner as we shelled peas or pealed peaches. Her cast iron skillet sits seasoned in my cabinet and ready to fry up the prettiest mess of pale white shrimp you can imagine. He fried shrimp were a treat. The recipe below is a close as I could get!

Bett Bett’s Fried Shrimp

Bett Bett's Fried Shrimp

I am certainly not known as a health food guru. Most of my recipes start or end with butter. I don’t wear butter as a badge of culinary honor but surely it can’t be bad for you in moderation. I have always believed the mantra “Fat is Flavor”. My husband and I can share a ribeye steak with ease. He eats the leaner inner section and I eat the outer portions that are laced with threads of juicy flavorful fat. I firmly believe in seasoning southern vegetables with rendered bacon grease, strips of salt cured ham, or smoked ham hocks, but I am not opposed to ditching the fat for healthier options like smoked turkey wings, vegetable stock, onions, olive oil, and garlic.

As we mature, we are faced with the age-old question; how do I live a long healthy life? There are many acceptable answers to this question but certainly a key part of the answer is fueling our bodies with simple, wholesome foods. I am always on a quest to find healthier versions of old favorites. I create meals for my family based on memorable foodie experiences, recipes compiled from cookbooks and magazines, outstanding menu items, and experimenting with new ingredients.

I am not well-versed in the vegan preparation of food but I did welcome the challenge when a former bride requested vegan dishes for her wedding. The bride’s mother was a native of Jenkins County and the wedding reception was hosted at their family farm near Birdsville. The bride had many out-of-town guests and wanted to accommodate their vegan lifestyle. We prepared a fun” breakfast for supper” style menu that included vegan pancakes. We prepared the pancakes tableside using vintage waffle irons. Jams, jellies, syrups, compound butters, and other assorted toppings allowed each guest to top their pancakes with the condiments of their choice. I can think of many other healthy options I enjoy for breakfast: egg white and spinach omelets, veggie frittatas, and oatmeal with seasonal fruit.

One of my favorite lunch spots in Statesboro is Sugar Magnolia Bakery and Café. A hidden gem located within the downtown district, Sugar Mag, as my friends and I refer to our preferred brunch/lunch spot, offers a seasonal menu featuring fresh salads, artisanal pizzas, pastas, and freshly baked specialties. I love meeting with my girl gang and catching up over charcuterie and their signature Magnolia Lemonade cocktail. My go-to lunch order is the delicious quinoa bowl loaded with fresh veggies, feta, and chimichurri sauce. I add grilled shrimp and I can’t think of a better light lunch. After my first quinoa bowl from Sugar Mag I had to create my own version. My family and I love Mexican food. I had a blast fashioning a recipe for a healthy quinoa bowl loaded with Southwestern flavor!

Dessert is not often synonymous with health food. My husband’s favorite food is peanut butter. Johnny has a discerning palate that only tolerates Peter Pan Creamy Peanut Butter. He swears he has passed a blind fold peanut butter identification test. He wakes in the middle of the night, usually around 3:00 a.m. for his “midnight snack”. He and our English Cocker Spaniel, Reb can be heard rummaging around the kitchen in search of Nutter Butter cookies. I set out to find a recipe for a better version of their favorite treat.

Cooking Light is a great source for lighter fare. I often take inspiration from the pages of colorful dishes. The magazine takes a sensible approach to offering healthy recipes that focus on fresh ingredients and is not fixated on completely eliminating carbs, fats, or sugars. The recipes are often simple and filled with easy-to-find ingredients. This is key for me since I usually shop for dinner ingredients at my small-town grocery and products can be limited. Pinterest and the internet are also great resources for fun new recipes. Another culinary challenge is to order fresh ingredients from your local farmers market and create new dishes with what you have “on-hand”.

Cookies

Topping

Peanut Butter Cookies

This recipe makes 3 gallons of the best homemade margaritas you have ever tasted! Make sure you have a big bucket or cooler to mix it up in. I make this recipe for parties, or I give away quart jars to friends!

Mix all ingredients. Add tequila to taste. Serve chilled over ice, and rim glass with salt. Store in fridge for up to two weeks.

Puree frozen mixed berries and add to margarita mix. Garnish with fresh berries,

Add fresh peach or mango puree to margarita mix.

Muddle fresh jalapeno pepper slices in glass. Add margarita mix. Rim glass with salt and pinch of cayenne pepper.

Big Batch Margaritas

Recipe

Read More

Mango Salsa with Cinnamon Sugar Chips

Bett Bett's Fried Shrimp

Peanut Butter Cookies