I recently was introduced to a fabulous company that makes all kinds of breaders, corn meals, and biscuit mix. The funny thing about it is that I have been eating House-Autry Mills products for years and had no clue. A couple of local restaurants use their products and my Mom informed me that they were the only brand of corn meal my Dad would ever use. No wonder I love their stuff so much!
Seriously though, their products are great. I have used several in the last few weeks and have been so pleased. Their HushPuppy Mix with Onion is superb and makes the best tasting hushpuppies in the land. I also made fried chicken using their Chicken Breader and everyone ranted and raved over it. But, for this post, I made a recipe off of their website. One of my sisters has a garden and brought me a bushel of fresh squash and it was just screamin at me to make a squash casserole…so that is what I did using this recipe from the House-Autry Site:
Preheat oven to 350°F. Grease a 2-quart casserole dish. In a large skillet, combine squash and onions. Add poultry seasoning and 2 tsp salt. Cook on medium high heat, stirring occasionally until water is rendered and squash is slightly tender; drain well. In a separate bowl, combine House-Autry Hushpuppy with Onion Mix, beaten eggs, sour cream, pepper and remaining salt; mix thoroughly. Gently fold in squash mixture and pour into prepared dish. Spread cheese evenly over top. Bake for 40-45 minutes, or until golden brown on top.
Use FRESH Squash
And some good ol’ Vidalia Onions
Gather all your other ingredients together
Fry up your squash and onions
Mix it all together
Bake and enjoy some good eatin!
House-Autry Mills products are great for all your straight from the garden cooking. And, if you are unsure of how to use any of their products, simply swing by the House-Autry site and check out all of their great recipes.
AND They are offering all of you great folks a coupon to use on ANY House-Autry Product. COUPON
Thanks to the great folks at House-Autry Mills along with SouthernPlate you have the opportunity to win a basket full of great House-Autry Mills products and accessories:
TO ENTER: Simply leave a comment telling me if you have ever tried a House-Autry Product or not.
All entries must be received by July 5th at 5PM EST. All entries must have a valid US mailing address. Winner will be selected via random drawing and will have 3 days to respond to the verification e-mail or another winner will be selected.
Want Extra Entries:
- Post a link to this contest on your Facebook and come let me know in a comment
- Post the following on Twitter: Win a @HouseAutryMills HUGE Gift basket thanks to @Its_Jyl or @Jillybean01 http://bit.ly/96qZn0 (you may tweet daily)
- Follow House-Autry Mills on Twitter and Fan their Facebook Page
For even more ways to win…visit these great bloggers and enter to win a House-Autry basket on their site as well!
The Adventures of Kitchen Girl
House-Autry Mills provided me with a gif basket for review and one for a giveaway. I was in no other way compensated for this post and receipt of basket in no way affected my favorable opinion of House-Autry Mills. All opinions stated are those of my own.
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Have you ever cooked with a fruit vinegar? I had not until this week…and man o’ man, I have been missing out! I took some pork chops, salt and peppered them, put a little olive oil in a pan and browned on both sides. THEN, came the heavenly bliss! I just added some of this on top:
A L’Olivier Mangue Vinaigre (Mango Vinegar)
A L’Olivier are specialists in oils, vinegars and condiments since its founding in Paris 1822, A L’Olivier is pleased to recommend its innovative fruit vinegars. Try mango vinegar on shrimp salad with ginger, diced avocado and granny apple. A L’Olivier fruit vinegars, thick, fresh and pulp-filled, add the bright taste of fruit to your favorite salads and cooked dishes. Ingredients: Alcohol vinegar 8%, mango pulp, natural sugar, pectin of apples. Made in France. 200 ml.
I let the chops simmer in it for about 10 minutes and oh my stinkin heck they were delicious!!
Add just a little Olive Oil to your pan.
Salt and Pepper to suit your taste.
Brown on each side. Then coat with some of the fruit vinegar and let simmer. I used A L’Olivier Mague (Mango) Fruit Vinegar.
And serve!
YUMMMY, these were soooo good. I can’t wait to try it on Chicken next.
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Ok people. This is a must! I mean really, you have to try it. And put the sweet potato fries and the oven roasted green beans with it and you have Ohh My Sweet Goodness meal on your hands. You family will think you are a goddess!
( Yes, ok, this is not my picture. Because I can’t find my camera. It has been a rough few days. )
Ingredients:
2 cloves garlic, minced (or buy the minced already in a jar, depends on how funky you feel)
1 teaspoon kosher salt
1teaspoon fresh rosemary, minced (you can use dry if you need to)
1/2 teaspoon fresh thyme (you can use dried if need to)
1/2 teaspoon black pepper ( I like more, and I like it course ground, but you can use as much or as little as you want)
1 boneless center cut pork loin roast (4 to 5 pounds)
1 tablespoon butter
2 large tart apples, peeled, cored and thinly sliced (about 2 cups)
1 medium onion, cut into thin strips (about 1 cup)
2 tablespoons brown sugar
1 teaspoon Dijon mustard
1 cup apple cider or apple juice
Preheat oven to 325°F.Mix your garlic, salt, rosemary, thyme and pepper in small bowl. Now, cut your pork loin lengthwise down almost to, but not through the bottom. Kinda like an open book. Rub half of garlic mixture onto the cut sides of the pork.
Melt butter in large skillet over medium-high heat. Add apples and onion; cook and stir 5 to 10 minutes or until soft. Stir in brown sugar and mustard. Spread mixture evenly onto one cut side of the loin. Close halves; tie roast with kitchen string at 2-inch intervals ( I used Fusion Brands Foodloop Flames, will tell you all about those nifty little babes later). Place roast on rack in shallow roasting pan. Pour apple cider over the loin. Rub the outside of the loin with the remaining garlic mixture.
Roast, uncovered, basting frequently with pan drippings for about 2 to 2-1/2 hours. Remove the pork loin from the oven and let it stand 15 minutes before slicing.
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