divian l conner

My Favorite Salad....

11:48 PM

I love a great salad with fruit elements. Have you tried it? Romaine, spinach, trying different greens paired with fruits is a healthy way to eat a light lunch or dinner. I usually serve a side salad with every meal. No matter how small or 'fattening' dinner/lunch may be, I offer my family a salad.

My favorite salad is usually romaine, spinach, bleu cheese and various fruit. I pair mine with simple vinegar and oil dressing with a little salt and pepper. Simply beautiful.

cake

Photographing: Linkie Marais

9:49 PM

I am a freelance photographer for a local magazine in my state's region. Covering numerous counties throughout the state it is fast becoming one of Mississippi's leading magazines. I am thankful to be a part of it all.

A few weeks ago, the editor and I met Linkie Marais, South African Next Food Network Star finalist, season 8. Her accent and skill were amazing, her smile contagious. She was a joy to photograph and if I could bake, her lessons would do me good!

Quick Tip: Topping Tacos

8:47 AM

Here is a quick tip, when making tacos, place your guacamole in a ziploc bag and your sour cream in another. Push them into the corner of the bag and then snip it with a pair of scissors. Now you can drizzle your sour cream and guacamole with out spooning it and getting lettuce and tomatoes into your sour cream and guacamole dishes!

Happy Easter!

2:56 PM

Easy Southern Fried Chicken....

9:06 PM

I get asked quite a bit how I get my fried chicken so crispy. It really is easy.

I use flour, seasoning (usually creole but you can use salt and pepper or even lemon pepper or garlic seasoning) and water.

In two separate containers, I place in one flour...the other water. That's right, I do not use an egg mixture or milk. In the water, I season it with my seasoning. A nice liberal heaping of it. I stir to mix.

I usually coat the top of the flour with seasoning and then mix it.

I rinse the chicken and then coat in the flour. After coating the chicken in flour, I dip it into the water, then back into the flour. My thing is, I press the chicken into the flour, sprinkle the flour, press, allowing the moistness from the chicken and water to really allow the flour to stick.

I then deep fry it in vegetable oil on medium heat. The oil needs to be hot so that it is sizzling as soon as you place the chicken into it, then turn it down to medium so you do not burn the oil. When it starts turning golden, poke with a fork. When the juices run clear instead of cloudy, it is done.

And that is it! The coating will be super crispy and it is perfect for gravy or to make a southern style chicken parmesan that will not get soggy.

For Lunch....

10:47 AM

I made steak with eggs over easy, fresh sauteed spinach and toast. YUM!

Bleu Cheese Jalapeno & Mushroom Burger....

12:39 AM

I love, love, love using my griddle. It is amazing and cooks so many things. I cooked this entire burger on it and my was it tasty.

You will need (Makes 6 burgers):

Bleu Cheese Crumbles

Ground Beef (2.5 pounds)

Ciabatta Rolls

Bacon (2 strips per burger) Hamburger Seasoning(8 tsps for 2.5 pounds of beef, season as desired if making less)

4 whole jalapenos (I used canned, they are softer and spicier)

Fresh Baby Portobello Mushrooms (cleaned and sliced)

Season ground beef well. You can add more or less of the seasoning if you like.

With griddle or pan on medium heat, add beef that you have formed into patties.

Slice mushrooms and peppers and add them to the griddle. Cook until mushrooms look like the photo and are tender.

Once burgers have cooked, top with crumbled bleu cheese. I used a glass bowl to cover the patties in order to get the bleu cheese to melt. Cook bacon.